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Recipes

Panache Pantry Kitchen

 

Tips for Panache Crumbs:  


  • ~ When using Vintage Sicilian Crumbs as a “filler” (i.e. meatballs, meatloaf, hamburgers, etc.), add a little bit of water to the crumbs first, stir and then add crumbs to mixture.
  • ~ Some like it hot? To keep the Pumpkin Cajun kick, add the crumbs after your meal is prepared so the “heat” doesn’t cook out as much.
  •  ~ When using Panache Crumbs on Mac-N-Cheese, do not bake with the crumbs added on top. Add the raw crumbs to the baked Mac-n-Cheese once you pull them out of the oven.
  •  ~ For a healthier way to bread food, just use a whisked raw egg to dip and then bread….not the flour, milk, egg, etc.
  •  ~ Want some seriously moist breaded chicken breasts? Use mayonnaise (instead of egg) to coat the chicken, then bread with Vintage Sicilian Panache Crumbs.

 

Caprese Salad with Panache

 

Caprese Salad with Panache

  • 3 vine-ripe tomatoes, 1/4-inch thick slices
  • 1 pound fresh mozzarella, 1/4-inch thick slices
  • 20 to 30 leaves (about 1 bunch) fresh basil
  • Extra-virgin olive oil, for drizzling
  • Balsamic Vinaigrette, for drizzling
  • Panache Vintage Sicilian Crumbs, for sprinkling
  • Coarse salt and pepper

 

 

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and balsamic vinaigrette. Sprinkle Panache Vintage Sicilian crumbs (desired amount) on top. Season with salt and pepper, to taste. 

 

 

Linguine with Panache Pantry Breadcrumbs

Linguini with Cauliflower and Breadcrumb

  •       8 tablespoons olive oil
  •     1 cup Panache Sicilian breadcrumbs
  •     6 cloves garlic, minced
  •     6 tablespoons chopped fresh parsley
  •     1/2 teaspoon dried red-pepper flakes
  •     1 teaspoon anchovy paste
  •     1 pound linguine
  •     1 head cauliflower (2 1/2 pounds), cut small florets
  •     1 teaspoon salt
  •     1/2 cup grated Parmesan, plus more for serving

 

In a large frying pan, heat 4 tablespoons of the oil over moderate heat. Add the Panache breadcrumbs and cook, stirring, until golden, about 5 minutes. Remove. Wipe out the pan. Heat the remaining 4 tablespoons oil in the same pan over moderately low heat. Add the garlic, parsley, and red-pepper flakes. Cook, stirring, for 1 minute. Stir in the anchovy paste. Remove from the heat. In a large pot of boiling, salted water, cook the linguine until almost done, about 8 minutes. Add the cauliflower and bring back to a boil. Cook until the cauliflower and pasta are just done, about 4 minutes longer. Drain. Toss with the garlic mixture, salt, Panache breadcrumbs, and Parmesan. Top with additional Parmesan.

 

Fish

Salmon

  1. Salmon (desired amount)
  2. Egg
  3. Panache Bread Crumb (pick your favorite Panache Bread Crumb)

 

Put Panache Bread Crumb on a plate (about ¼ cup…you can always add). Put egg into bowl and whisk. Dip Salmon into egg and then coat with Panache Bread Crumb. BBQ (bake or fry) to perfection. 

**Variation** BBQ salmon; Take off grill and add a pat of butter. Sprinkle Pumpkin Cajun, Zuccini Rosemary or Banana Nut Curry breadcrumbs on top (desired amount).

 

Brussels Sprouts with Panache

Brussels Sprouts

  • Brussels Sprouts
  • Olive Oil
  • Sicilian Bread Crumb (or any Panache Breadcrumb)

 

Heat oven to 350. Cut top and bottoms of Brussels Sprouts to trim. Cut in half or quarter Brussels Sprouts. Put in bowl and swizzle Olive Oil on them (just enough to give a light coating). Pour desired amount of Panache Breadcrumb in bowl and mix around with spoon. Put on a baking sheet and put in oven until golden brown (about 10-15 minutes).

 

Crab Cake with Panache

Crab Cakes with Panache

  • 8oz Crab Meat
  • ½ tsp Old Bay Seasoning
  • 1 Egg
  • 1 tsp Worcestershire sauce
  • 1/8 tsp Dry Mustard
  • 1 Tbsp Mayo
  • ½ tsp Lemon Juice
  • 1 ½ tsp Mustard
  • 1 ½ tsp Melted Butter
  • ½ Cup Panache Breadcrumb (Desired Flavor)

 

In a large mixing bowl, combine all ingredients expect for crabmeat. Gently fold in the crabmeat being careful not to beak up the lumps. Shape 8 to 10 cakes (smaller in size if using as an appetizer). If mixture is too “wet” and cakes don’t form well, add a little more breadcrumb to the outside when shaping the cakes to help hold form. Pan fry or bake at 375 degrees for 12-15 minutes or until evenly brown on each side and reaches an internal temperature of 165 degrees. 


Mozzarella Sticks with Panache Pantry Breadcrumb

Mozzarella Sticks

  • 12 sticks mozzarella string cheese
  • 1 large egg, beaten
  • 2 tbsp flour
  • 10 tbsp Vintage Sicilian Panache Crumbs
  • Olive oil cooking spray



Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen (about 1 hour). In small bowl, whisk the egg. Place the flour on another small dish. In separate bowl, place Vintage Sicilian Bread Crumb. Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs. Repeat this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (at least 1 hour; this is a must or they will melt before the crumbs get golden).

When ready to bake preheat oven to 400° F. Line a baking sheet with aluminum foil and lightly spray with oil. Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes. Turn and bake an additional 4 - 5 minutes. When the cheese is melted in the middle, the stick will begin to look soft. 

 

Spring Salad with Panache

Spinach/Spring Mix Salad with Panache

  • Spinach or Spring Mix (about two large handfuls)
  • Cranberries
  • Walnuts (raw or toasted)
  • Feta Cheese
  • Red Onion (chopped)
  • Zucchini Rosemary, Banana Nut Curry or Pumpkin Cajun Panache Breadcrumbs
  • Olive Oil
  • Balsamic Vinegar

 

Put spinach (or spring mix) in bowl. Add (to taste…as much or little as you want of each!) cranberries, walnuts, feta cheese and red onion. Swizzle (to taste) Olive Oil and Balsamic Vinegar on top of salad.  Add Panache breadcrumbs to salad. Mix salad with tongs, serve and devour. 

 

 

Grilled Peaches

 

Grilled Peaches with Panache

  • (4) Peaches  (ripe, but not too soft)
  • Goat Cheese (small log)
  • Honey (desired amount)
  • Panache Zucchini Rosemary, Pumpkin Cajun or Banana Nut Curry breadcrumbs (desired amount)

 

Cut peaches in half and discard pit. Scoop out the center of the peach a little to allow a bit of stuffing. Spray grill with cooking spray and place peaches (face down) for 3-4 minutes. Flip peaches and grill for another 3-4 minutes. In a separate bowl, mix goat cheese log and honey (desired amount). Pull peaches off the grill. Make a little ball of the goat cheese mixture (a small spoon or melon baller will work) for each peach half. Stuff the peach with the goat cheese mixture. Swizzle the peach with honey and sprinkle with Panache Zucchini Rosemary, Banana Nut Curry, or Pumpkin Cajun crumbs.

Serves 8 (1/2 peach each).

 

Dipped Strawberries with Panache

Dipped Strawberries with Panache

  • 16 ounces butterscotch (or chocolate) chips
  • 2 tablespoons shortening (or oil; more if necessary)
  • 1 pound fresh strawberries with leaves (washed and dried very well)
  • Zucchini Rosemary, Pumpkin Cajun, or Banana Nut Curry Panache Breadcrumbs (enough to coat strawberries)

 

Line a sheet pan with parchment or waxed paper. Put Panache Breadcrumbs on a plate (desired amount, but enough to roll strawberries through). In a double boiler (or microwave), melt the butterscotch and shortening, stirring occasionally until smooth (add more oil if necessary). Holding strawberry, dip the strawberries into the butterscotch mixture. Roll strawberries in Panache Breadcrumbs. Set strawberries on the sheet pan with parchment/wax paper. Set the strawberries in the refrigerator until butterscotch sets, about 10 minutes.

 

Sweet Potatoes with Panache

Twice Baked Sweet Potatoes

  • 6 sweet potatoes, even in size and scrubbed
  • 4 tablespoons brown sugar
  • 4 tablespoons butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Salt and freshly ground black pepper
  • Panache Pumpkin Cajun, Banana Nut Curry or Zucchini Rosemary Breadcrumbs (desired amount)

 

Preheat oven to 375 degrees F. Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle. Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and all of the spices and mash with a fork or rubber spatula.

Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins, top with Panache Breadcrumb, and place on a half sheet tray. Bake for 15 minutes or until golden brown. 

 

Deviled Egg with Panache

Deviled Eggs with Panache

  • 8 large eggs
  • 1 tablespoon mayonnaise
  • 1 teaspoon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Panache Pantry Breadcrumb (any flavor; desired amount)

 

Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool. Peel eggs; slice in half lengthwise. Remove yolks and place in a medium bowl. Add next 4 ingredients (through pepper); stir until combined. Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon (or desired amount) breadcrumbs. Place on a beautiful platter and enjoy! 

 

Stuffed Mini Pepper with Panache Pantry Breadcrumb

Stuffed Mini Peppers with Panache

  • Mini Peppers (desired amount)
  • Goat Cheese (enough to stuff peppers)
  • Panache Pantry Breadcrumb (desired amount to coat top; any flavor breadcrumb)

 

Preheat oven to 350. Wash mini peppers and dry. Cut the top off the peppers. Cut the peppers in half from top to bottom to make two long halves. Stuff each pepper with desired amount of goat cheese. Generously sprinkle the stuffed peppers with Panache Pantry breadcrumbs. Place on an aluminum foiled bake sheet and cook for 8-10 minutes (or until pepper is softened). Serve appetizer hot or at room temp and enjoy, enjoy, enjoy! 

 

Scalloped Potatoes

Scalloped Potatoes with Panache

  • 1 to 1 1/2 cups thinly sliced onion
  • 4 1/2 to 5 cups thinly sliced potatoes
  • 2 teaspoons salt, divided
  • 3 tablespoons butter
  • 2 tablespoons plus 1 teaspoon flour
  • 1 3/4 cups milk (half and half is even better)
  • 1 package of Hidden Ranch Dressing
  • 1/8 teaspoon pepper
  • 2 tablespoons fresh chopped parsley
  • Panache Pantry Sicilian Breadcrumbs (desired amount to coat top)
  • 1/2 to 1 cup shredded Cheddar cheese
  • Paprika (to taste)

 

Bring 2 inches of water to boil in a pan; add onions, sliced potatoes and 1 teaspoon salt. Cover and boil for 5 minutes; drain. Melt butter; blend in flour, pepper, and remaining teaspoon of salt. Mix Hidden Ranch Dressing with milk.  Add milk/Hidden Ranch Dressing mixture and one cup of Cheddar cheese to the butter/flour mixture.  Cook until thickened, stirring constantly. Stir in parsley. Combine potatoes and onion with the cream sauce, above.  Place in a shallow and buttered casserole and bake, uncovered, at 400° for about 35 minutes. Sprinkle cheese, Panache Pantry Sicilian breadcrumbs and paprika over potatoes and bake 3 to 6 minutes longer, until cheese is melted. Serves 4 to 5.

 

 

Zucchini with Panache Pantry Breadcrumbs

Zucchini with Panache

  1. Zucchini (desired amount)
  2. Egg (enough to coat zucchini) 
  3. Panache Breadcrumbs (any flavor; desired amount)

 

Pre-heat oven to 350. Wash zucchini and cut the top off. Cut zucchini in half (lengthwise) and then in half again (lengthwise to get a spear shape).  Place the egg in a bowl and whisk. Place desired amount of Panache breadcrumb on a plate. Dip the zucchini spear in the egg and then roll it through the breadcrumb. Place the breaded zucchini spear on a foiled bake sheet. Repeat process for all zucchini spears. Place baking sheet in oven and bake for 8-10 minutes, or until zucchini is baked through. **An alternate (and quicker) way to do the zucchini is to cut off the top, cut it in half (lengthwise) and place the two pieces, face up, on a foiled bake sheet. Generously sprinkle the Panache breadcrumbs on top of the zucchini and spray with cooking spray. Same baking instructions as above apply.**

 

Pea Soup with Panache Breadcrumb

Pea Soup with Panache

  1. 1 bag dried peas
  2. 1 large onion (diced)
  3. 2 Bay leaves
  4. 1 large carrot (diced)
  5. 1 celery stalk (diced)
  6. 3 Tbsp chicken boulion
  7. 8 cups water (add a little more water if you want thinner soup)
  8. Salt/Pepper (to taste)
  9. Ham bone or Ham (chopped; enough to add flavor)
  10. Fresh fettucinie pasta (about 16oz)
  11. Panache Pantry Sicilian Breadcrumb (desired amount to sprinkle)

 

Put all ingredients, except pasta, in large pot. Bring to a boil, then cover and simmer for 1 hour. When soup is almost done, in a separate pot, cook fresh pasta (follow pasta directions; usually cook fresh pasta for 2 minutes in boiling water) and drain. Remove bay leaves and ham bone (if used). Blend soup together (use a hand blender/mixer). Once blended, add soup to individual soup bowls and about a hand full of pasta. Top with Parmesan cheese and Panache Sicilian breadcrumb for a cheesy, crunchy topping! Enjoy! 

 

Stuffed Mushrooms with Panache Breadcrumbs

Stuffed Mushrooms with Goat Cheese

  1. 24 Cremini Mushrooms (discard stems & wash)
  2. Goat Cheese (Chèvre is preferred; about 6oz)
  3. Salt/Pepper/Olive Oil (enough to season mushrooms)
  4. Panache Pumpkin Cajun Breadcrumbs (desired amount)


Preheat the oven to 400°. In a bowl, toss the mushrooms with oil and season with salt and pepper. Transfer the mushrooms to a baking sheet, rounded side up. Roast for about 30 minutes, until tender and browned around the edges. Let cool to room temperature, about 15 minutes. Gently press a piece of goat cheese in the center of each mushroom, sprinkle with Panache breadcrumbs (any flavor, but our favorite is Pumpkin Cajun) and serve.

 

Meatballs with Panache Breadcrumbs

Meatballs with Panache

  1. 1 lb. Ground Beef or Turkey
  2. 1 Egg
  3. 1/2 Cup of Parm Cheese
  4. 1 Clove Garlic
  5. Salt (to taste)
  6. Pepper (to taste)
  7. Chopped Italian Parsley (to taste)
  8. 1 cup Panache Pantry Sicilian Breadcrumb
  9. Olive Oil (for frying)

 

Mix everything but breadcrumb in a bowl. Take breadcrumb and add a little bit of water and stir around (the consistency should be a little soft, but dry breadcrumb should still be present). Add the breadcrumb to the mixture and hand mix until blended. Roll into meatballs (a little bigger than the size of a golf ball) and brown in hot olive oil. Add to pasta sauce and let simmer about one hour (if making for pasta/meatballs....if not, just fry them until cooked all the way through). 

 

Puff Pastry with Panache Breadcrumbs

Puff Pastry Sticks with Panache

  1. 1 package frozen puff pastry sheets, thawed
  2. 1/2 cup Panache Pantry Breadcrumbs (any flavor)
  3. 1/4 cup butter, melted

 

Preheat oven to 400 degrees F. Lightly grease a baking sheet. Unfold pastry sheets. Cut each sheet into 13 strips. On one side brush cut strips with melted butter. Sprinkle breadcrumbs on buttered side. Gently twist pastry sticks, and place on a prepared baking sheet. Bake for 12 minutes. Remove to wire racks to cool.....super easy and delicious!

 

Sauteed Asparagus with Panache Breadcrumb

Sauteed Asparagus with Panache

  1. 2 tablespoons of olive oil or butter
  2. 1 bunch fresh asparagus
  3. Panache Pantry Breadcrumbs (any flavor)

 

Melt the butter or poor olive oil in a large skillet over medium-high heat. Add asparagus spears; cover and cook for 5 minutes, stirring occasionally, or until asparagus is tender. Sprinkle Panache Breadcrumbs (any flavor) and mix. If you like your asparagus well done, reduce heat and cook an additional 5 minutes or so.

 

 

Kale Chips with Panache Breadcrumbs

Baked Kale Chips with Panache

  1. Kale (desired amount)
  2. Olive Oil (about 1 tsp)
  3. Panache Pantry Pumpkin Cajun or Vintage Siclian Breadcrumbs (desired amount)

 

Preheat oven to 300 degrees. Line cookie sheet with parchment paper or foil. Remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner (*TIP* buy the pre-washed, bagged, kale). Drizzle kale with olive oil and massage into the leaves . Sprinkle Pumpkin Cajun or Vintage Sicilian breadcrumbs on top. Gently massage breadcrumb into kale so it sticks. Place kale on cookie sheet, spread out enough so it doesn't "steam" while baking. Bake until the edges brown but are not burnt, 20-25 minutes.

 

Red Potatoes with Panache

Roasted Potatoes with Panache

  1. Yukon Gold or Red Potatoes (desired amount)
  2. Olive Oil (enough to coat potatoes)
  3. Salt/Pepper (to taste)
  4. Panache Vintage Sicilian Breadcrumb (desired amount)

 

Preheat oven to 400 degrees. Line baking sheet with aluminum foil. Wash potatoes and cut into cube size. Place potatoes in a bowl. Swizzile desired amount of olive oil, salt and pepper over the potatoes and mix. Add desired amount of Panache Vintage Siclian breadcrumbs to the potato mixture. Pour the potato mixture onto the baking sheet. Bake for about 25 minutes (or until potatoes are done; fork should easily pierce all the way through). 

 

White Chocolate Pretzels with Panache

White Chocolate Covered Pretzels with Panache

  1. 12oz white chocolate pieces
  2. 2 cups mini pretzels
  3. Panache Pantry Breadcrumbs (Zucchini Rosemary/Pumpkin Cajun/Banana Nut Curry)

 

Melt chocolate in double boiler. Remove from heat but keep over water. Drop pretzels into chocolate and stir till completely covered. Lay covered pretzels out over wax paper and sprinkle with Panache breadcrumbs. Chill for 10 minutes and enjoy!


Chickpeas with Panache Breadcrumbs

Roasted Chickpeas with Panache

  1. 1 can of garbanzo beans (about 1⅔ cups)
  2. 1½ TBSP Olive Oil
  3. 2 TBSP Panache Pantry Sicilian or Pumpkin Cajun Breadcrumbs
  4. ½ TSP Salt
  5. ½ TSP Paprika

 

Preheat oven to 400. Drain and rinse the chickpeas, then place in a bowl. Add the olive oil, salt and paprika. Toss well to coat. Spread the chickpeas on a baking sheet and cook for about 15 minutes. Remove from oven, stir the chickpeas, then sprinkle the breadcrumbs on top. Return back to oven and bake until crispy, 10-15 minutes....enjoy!

 

Stuffed Bell Pepper with Panache Breadcrumb

Stuffed Bell Pepper with Panache & Smoked Gouda

  1. 4 medium bell peppers (any color), halved through the stem and seeds discarded
  2. 1/2 teaspoon fine sea salt, divided
  3. 4 slices bacon, diced
  4. 1 large white onion, diced
  5. 3 cups cooked brown rice (about 14 ounces) 
  6. 1 (10 ounce) package frozen chopped spinach
  7. 1 cup shredded smoked Gouda cheese
  8. 1/2 teaspoon freshly ground black pepper
  9. Panache Breadcrumb (any of our blends will work....but Pumpkin Cajun is a favorite!) 

 

Preheat the oven to 350°F. Place bell pepper halves on a baking sheet. Sprinkle peppers with 1/4 teaspoon salt, cover the pan with foil and bake until peppers just begin to soften, about 15 minutes.

Meanwhile, fry bacon in a large skillet over medium heat until browned, about 5 minutes. Add onion and cook until golden, about 5 minutes more. Stir in rice and spinach (no need to thaw first) and cook until hot and any excess liquid from the spinach has evaporated, 5 to 6 minutes. Transfer to a bowl and stir in Gouda, pepper and remaining 1/4 teaspoon salt. Spoon mixture into bell pepper halves, putting about 1/2 cup into each. Sprinkle tops with Panache breadcrumbs and bake, uncovered, until peppers are soft and breadcrumbs brown, about 30 minutes.

 

Breaded Chicken with Panache Breadcrumbs

Panache Breaded Chicken

  1. Chicken Breast (desired amount)
  2. Mayonnaise (enough to coat chicken)
  3. Salt/Pepper (to taste)
  4. Panache Vintage Sicilian Breadcrumb


Preheat oven to 350. Trim chicken breast as desired. Put mayonnaise in a little bowl and sprinkle desired amount of salt and pepper. Take a spoon (or whatever works for you), and slather (love that word) the mayonnaise mixture on the top of the chicken breast. Place Sicilian breadcrumb in a plate and roll chicken in the crumbs, coating completely. Place on a foiled bake sheet (who wants to clean?) and bake until chicken is done (about 30 minutes depending on the size of chicken breast). Moist and crunchy chicken...who knew!

 

Breaded Steak with Vintage Sicilian Panache Breadcrumb

 

Breaded Steaks with Vintage Sicilian Breadcrumb    

  1. Thin Steaks (flank or carne asada without marinade; desired amount)
  2. Egg (1 per every 1lb of meat)
  3. Olive Oil (enough for frying)
  4. Panache Vintage Sicilian Breadcrumb (enough to bread all the meat)
  5. Pepperoncini (optional….but HIGHLY recommended)

 

Cut steaks into desired portion size steaks (usually come in large strips). Tenderize steaks. Place egg in a bowl and whisk until scrambled. Place Vintage Sicilian Breadcrumb in a separate plate (pour only about a 1/4 cup of bread crumb on a plate at a time...this way you don't waste it). Dip each steak in the egg, then in the Sicilian Breadcrumb. In a heavy skillet (or saute pan), heat olive oil. Make sure oil is very hot or the oil will make the breading soft (I flick a tiny bit of water on it and if it pops, it's ready). Fry steaks until the breading is medium brown. Serve with pepperoncini's on the side (optional, but a family favorite). 

 

Caramel Stuffed Apples with Panache

Caramel Stuffed Apples with Panache

  1. Apples (desired amount and type)
  2. Caramel Sauce (we LOVE Praline Patisserie or Sea Salt Candy Co.)
  3. Panache Zucchini Rosemary Breadcrumbs

 

Wash apples and cut in half. Use a spoon to hollow out the inside of each apple halve (you can use a muffin tin to help you stabalize the apple if need be). Make sure to leave about a 1/2 inch of apple throughout. Fill apples with caramel sauce. Place in fridge to let the caramel set (or room temp, but the fridge helps a ton if you don't mind cold caramel!). When you are ready to serve this ridiculous dessert, sprinkle Panache Zucchini Rosemary breadcrumbs on top and be ready for lots of "ooohing and aaaahhhhing". You can also slice the apples and then sprinkle the Zucchini Rosemary Crumbs on top.....much easier for kids!

 

Bacon (Man) Candy with Pumpkin Cajun Breadcrumbs

 

Bacon (Man) Candy with Panache

  1. Sliced Bacon (about 20 slices)
  2. 1/2 Cup Light Brown Sugar
  3. 2 Tsp Chile Powder
  4. Panache Pumpkin Cajun Breadcrumbs

 

Pre-heat oven to 400 degrees. Place aluminum foil on cookie sheet. Put bacon strips on baking sheet (may need more than one bake sheet). In a bowl, mix brown sugar and chile powder. Spread brown sugar mixture on top of each bacon slice. Cook bacon for about 15-20 minutes (you want it to be crispy, but not burned....it will come out looking like an oily mess...this is a good thing). Put aluminum foil under a cooling rack to catch drippings. Place bacon on top of cooling rack. While cooling, sprinkle Pumpkin Cajun Panache Breadcrumbs on top and let carmalize. Serve as an appetizer or dessert! 

 

Blackberries with Panache Breadcrumbs

Blackberries with Panache

  1. Blackberries (desired amount)
  2. Caramel Sauce (desired amount)
  3. Dollop of Whipped Cream
  4. Panache Pantry Breadcrumbs (Zucchini Rosemary/Pumpkin Cajun/Banana Nut Curry)

 

Wash blackberries and add to a bowl. Swizzle (love that word) caramel sauce on top. Place a dollop of whipped cream on top and sprinkle Zucchini Rosemary Panache Breadcrumbs on top. Healthy (come on...we added blackberries!) and quick dessert! 

 

Sugar Cookie with Panache Bread Crumbs

 

Sugar Cookies with Panache

  1. 1 cup sugar
  2. 1 cup butter
  3. 1 cup powdered sugar
  4. 1 cup vegetable oil
  5. 2 large eggs
  6. 1 teaspoon vanilla extract
  7. 1 teaspoon baking soda
  8. 1 teaspoon cream of tartar
  9. 4 1/8 cups flour
  10. Panache Zucchini Rosemary/Pumpkin Cajun/Banana Nut Curry Crumbs (enough to coat each cookie)

 

Cream sugar, butter, powdered sugar, and oil. Then cream in eggs and vanilla. In a separate bowl mix baking soda, cream of tartar, and flour. Start adding dry ingredients to creamed ingredients less than 1 cup at a time. Chill in refrigerator at least 2 hours. Sprinkle Zucchini Rosemary or Pumpkin Cajun Panache Crumbs on a plate. Take out sugar cookie batter and spoon out about 1 Tbsp at a time and roll them into a ball. Roll the ball of batter in the Panache Crumbs. Drop 1-2" balls on the cookie sheet. Bake at 350° for 10-12 minutes or until the edges are browned. Seal in airtight container to keep fresh!

 

Egg Sandwich with Panache Bread Crumb

Egg Sandwich with Panache

  1. (1) Hardboiled egg; peeled and sliced
  2. ½ Avocado (ripe); sliced
  3. (1) English Muffin; split
  4. Butter (desired amount)
  5. Panache Pantry Sicilian Breadcrumb (desired amount)

 

Split English muffin and spread desired amount of butter on top. Place in toaster oven until crispy brown. Slice hardboiled egg and avocado.  Place hardboiled egg and avocado on top of toasted English muffin. Sprinkle Panache Vintage Sicilian breadcrumb (Traditional or Wheat) on top and just go for it!  

 

 

Sliced Tomatoes with Panache Bread crumb

Sliced Tomatoes with Panache

  1. Tomatoes (desired amount); sliced
  2. Olive Oil (desired amount)
  3. Salt  (to taste)
  4. Pepper (to taste)
  5. Panache Pantry Sicilian Breadcrumb (enough to sprinkle)

Place sliced tomatoes in a pie dish, add olive oil to submerge halfway. Let sit for 30 minutes, turning once. Lift from oil (use it for dressings), season with salt and pepper, then sprinkle Panache Vintage Sicilian Breadcrumb and serve!

 

 

Cucumber with Panache bread crumb

Cucumbers with Panache

  1. Cucumber (desired amount), peeled and cubed
  2. Panache Pantry Sicilian Breadcrumb (desired amount)

 

  1. Dressing
  2. 3 Tbs Apple Cider Vinegar
  3. 1 Tbs Olive Oil
  4. 1 tsp Spicy Brown Mustard
  5. Ground Pepper

 

Peel and cube cucumber. Mix all ingredients for Dressing in separate bowl. Place cucumber on plate and sprinkle Panache Vintage Sicilian breadcrumbs on top. Dip cucumber in dressing and enjoy!

 

 

Meatloaf with Panache Pantry Bread Crumbs

Panache Meatloaf

  1. 1 1/2 lb. ground beef (or turkey)
  2. 1 cup Panache breadcrumbs (Zucchini Rosemary or Vintage Sicilian)
  3.  1/2 medium onion, chopped 
  4. 1/2 can Hunt's tomato sauce  
  5. 1 egg, beaten
  6. 1 1/2 tsp. salt 
  7. 1/4 tsp. pepper
  8. 1/2 can Hunt's tomato sauce (again!)
  9. 1/2 cup water 
  10. 2 tbsp. prepared mustard
  11. 2 tbsp. vinegar
  12. 2 tbsp. brown sugar

 

Lightly mix first 7 ingredients.  Form into loaf and place in a shallow pan.  Place in moderate oven at 350.  Combine the remaining ingredients.  Pour over meat loaf in oven, bake for 1 1/4 hours, basting occasionally.  Serves 4-6.


 Garlic Bread with Panache Bread Crumbs

Garlic Bread with Panache

  1. 1 loafy piece of bread, split
  2. Butter (desired amount, enough to cover top of bread)
  3. Panache Vintage Sicilian Breadcrumb (desired amount to season)
  4. Salt/Pepper (Optional)

 

Cut bread lengthwise so you have two open-faced pieces (you can cut bread in half if you want a smaller portion). Spread butter on each piece of bread. Sprinkle Panache Vintage Sicilian Breadcrumb on top of each piece. Salt and Pepper to taste (optional). Put in broiler until crispy brown top...but be careful not to burn and enjoy!


Stuffed Artichokes

 

  1. Artichokes (desired amount)
  2. Vintage Sicilian Breadcrumb (desired amount)
  3. Olive Oil
  4. Garlic cloves (desired amount)

 

Cut top of the artichoke off (about ½ inch), snip the pointed tips of artichoke leaves, and cut off the bottom stem. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed. Press about 1/2 cup of Panache Breadcrumb and cloves of garlic (desired amount) into each artichoke. Swizzle olive oil over the top of the artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

 

Ice Cream with Panache

Ice Cream with Panache

  • Ice Cream (desired amount)
  • Panache Pantry Breadcrumbs (Zucchini Rosemary, Pumpkin Cajun or Banana Nut Curry)

 

Scoop ice cream into a bowl. Sprinkle desired amount of Panache breadcrumbs on top. Seriously...that's it.