5 : Eggs
1 : c Coconut cream
1 : c Sugar
2 : c Hot water
1 : c Shredded coconut
3/4 : c Sugar
1/2 : c Shortening
4 : tb Cornstarch
1/2 : c Flour
1 : ts Salt
2 : ts Vanilla extract
2 : c Hot water
1 : c Shredded coconut
3/4 : c Sugar
1/2 : c Shortening
4 : tb Cornstarch
1/2 : c Flour
1 : ts Salt
2 : ts Vanilla extract
2 : c Milk
1/3 : c Butter or Margarine
3/4 : c Sugar
1 : /2 ts Vanilla
4 : Eggs
1/2 : c Flour
1 : c Shredded coconut
1/2 : ts Nutmeg
3 : Egg yolk
2 : c Sugar
1 : qt Milk
4 : tb Flour
1 : ts Vanilla
1 : Coconut, whole, grated
3 : Egg white, beaten
*pastry : *pastry
1 : Pastry shell, (9-inch)
-Unbaked : -Unbaked
1 : c Flaked coconut
Eggs : Eggs
1 : cn (4-oz) Sweetened Condensed
-Milk : -Milk
1 : /4 c Hot water
1 : ts Vanilla extract
1/4 : ts Salt
1/8 : ts Ground nutmeg
2 : Eggs; beaten
1 : c Molasses (dark or white)
1 : c Milk
1 : ts Vanilla
1/2 : c Sugar
1 : tb Flour
2 : tb Melted butter
1 : c Coconut
1 : /2 c Heavy cream
1 : /4 c Milk
3/4 : c Sugar
6 : tb Cornstarch
2 : lg Egg yolks
1 : ts Vanilla extract
2 : c Shredded coconut
0: Preheat oven at 450
1: Prepare a 9 x 13 x 2" baking pan with cooking spray
2: In a mixing bowl, combine garlic, thyme, lemon peel, salt, pepper, and bread crumbs
3: Stir in egg white and mix well; set aside
4: Wash cod steaks in cold water and blot dry
5: Place steaks at least 2" apart in prepared pan and brush them with lemon juice
6: Carefully spoon bread crumb mixture over each steak, pressing lightly to adhere
7: (Try not to get any bread crumb mixture in bottom of pan; it will as burn as fish cooks
8: ) Bake until fish barely flakes, about 15 to 20 minutes
9: Transfer steaks to platter, garnish with thyme, and serve
10: Recipe By : Lean Italian Cooking From: Date: File ftp://ftp
11: idiscover
12: co
13: uk/pub/food/mealmaster/recipes/mmdja006
14: zip