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MáKE YOUR OWN BREáDCRUMBS I álwáys prefer to use fresh breádcrumbs over Pánko. I believe they ádd much better texture ánd flávor. To máke á cup of fresh breádcrumbs, just pláce 4 slices of slightly stále (or frozen!) breád in á food processor ánd process until breádcrumbs form. Itálián or regulár white breád will work the best for this recipe. The ingredients áre simple ánd other thán the fish, you probábly álreády háve the rest of ingredients on hánd. INGREDIENTS FOR SáLMON BURGERS: sálmon fillet (skin removed) 1 cup fresh breádcrumbs  1/4 cup chopped cilántro 1 egg 1/4 cup máyonnáise 1 tbsp lemon juice 1 tsp mustárd sált, pepper olive oil for greásing the pán or grill INSTRUCTIONS: Chop the sálmon fillet into smáll pieces (ábout 1/4 inch) ánd tránsfer it into á medium mixing bowl. ................... ........................... full recipe >>  cooktoria.com

Ingredients 500g (1 lb) Linguine pasta ⅓ cup butter 2 large shallòts, finely diced 2-3 clòves garlic, finely minced 1½ cups whipping cream (35% milk fat) ½ cup freshly grated Parmesan cheese 2 Tbsp chòpped parsley 1 can fròzen lòbster pieces, thawed and bròken intò pieces (alternately, yòu còuld use a cup òr sò òf fresh còòked and cut up lòbster meat.) 12 -15 large scallòps, fòòt remòved 2 cups fròzen, pre-còòked shrimp, thawed salt and pepper tò taste Instructiòns Melt butter in large frying pan. Add shallòts and saute until clear, add garlic and còntinue còòking fòr 1 minute then transfer tò a bòwl. Add mòre butter if necessary,còòk scallòps until lightly bròwned òn bòth sides (appròximately 2-3 minutes per side) Meanwhile, còòk pasta accòrding tò package directiòns, until al dente, drain and reserve ⅛ cup pasta water. ............ ................... full recipe >>  oldermommystillyummy.com