142998 sea scallops salmon coconut lemon Recipes

sugar, self-raising flour, cool whip (thawed ), lemon juice, desiccated coconut, sliced almonds

unsalted butter, softened, sugar, eggs, separated, all-purpose flour, baking powder, milk, vanilla extract, salt, lemon filling, fluffy white frosting, flaked coconut, garnishes: fresh cranberries , fresh boxwood sprigs

sugar, evaporated milk, salt, eggs, cornstarch, coconut, lemon flavoring, margarine

white cake mix , duncan hines, instant vanilla pudding, water, crisco cooking oil, eggs, vanilla, almond flavoring, butter, sugar, cornstarch, salt, water, egg yolks, lemonade concentrate, cream cheese, sugar, cool whip, angel flake coconut

carrot , sliced on an angle into coins, salted butter, olive oil, garlic clove, pressed, dried thyme, rosemary, asparagus , sliced on an angle into 1-inch pieces, zest of 1 lemon, sea salt, black pepper, lemon juice

carrots , sliced on an angle into coins, salted butter, olive oil, garlic, pressed or minced finely, dried thyme, rosemary leaves, asparagus , sliced on an angle into 1 pieces, zest of 1 lemon, sea salt, black pepper, lemon juice

creme fraiche or whipping cream, coconut milk (stir before measuring), sliced shallots (about 2 oz.), vegetable oil, sea scallops (each about 1 in. wide, about 8 oz. total ), salt and pepper

butter, room temperature (plus extra for rolling ), sugar, sugar, sugar (for rolling, divided ), eggs, vanilla, shredded coconut, loosely packed sweetened, flour, salt, baking soda, ice cream (premium vanilla, coconut, lemon, you choose)

sun-dried tomato packed in oil, garlic cloves, sea bass fillets or 2 lbs red snapper fillets, lemons, thinly sliced, fresh rosemary, minced, can substitute 1 tsp. dried, salt, pepper

lemons, fine-grain sea salt, divided, fresh lemon juice (about 3 lemons)

granulated sugar, melted butter, egg, milk, coconut, lemon extract, flour, baking powder, salt

flaked coconut, lemon peel, grated, lime peel, grated, eggs, lemon juice, lemon cake mix, powdered sugar

flour, butter, brown sugar, eggs, brown sugar, salt, walnuts, chopped, coconut, lemon juice, lemon zest

cake, soda crackers (2 inch squares), brown sugar, flour, baking soda, butter, shredded sweet coconut, lemon filling, sugar, cornstarch, cold water, eggs, beaten, juice from 2 large lemons, butter, vanilla extract

walnuts, desiccated coconut, lemons, eggs , seperated, butter, softened, caster sugar, self-rising flour, milk, double cream, rhubarb, butter, caster sugar, water, cinnamon

cucumber , hot house variety, chopped parsley, rice wine vinegar, salt, freshly ground black pepper, egg yolks, sugar, light sesame oil, almond oil, dry pack sea scallops , side muscle removed, salt and pepper, curry powder, flour, peanut oil, butter, watercress, to garnish, scallop shells , to plate, salmon caviar, chive flowers

bay scallops (if using large sea scallops, quarter them prior to cooking) or 1 lb sea scallops (if using large sea scallops, quarter them prior to cooking), butter (i use smart balance y spread, which is excellent for cooking when watching cholesterol), extra virgin olive oil (may substitute with any other quality olive oil), garlic cloves, minced, lemon juice, fat-free chicken broth (or bullion prepared in 2 cups water), fresh parsley , snipped. (1/4 cup dried parsley works well when fresh is not on hand), green onion, sliced, fresh dried dill (optional), linguine

red curry paste (use a taste of thai), lemon juice, light coconut milk (use taste of thai), white vinegar, fish sauce (use taste of thai), pineapple chunks, drained, sugar, sea scallops or 2 lbs bay scallops