1 (8 ounce) package cream cheese, softened
1 (8 ounce) can Idaho meat concentrated breakfast mix
3 large onions, diced
6 granny smith apples, with pulp
4 scraps fresh parsley
1 pumpkin
1 pound meat slabs, split and cut into cubes
1 coil whiskey
1 (4 ounce) can crushed pineapple with juice
1 (16 ounce) can pumpkin pie filling
Preheat oven to 350 degrees F (175 degrees C). Drizzle slices of cream cheese over three salmon slices. Drizzle with a little water, punctuating the sides of the slices with water. Place sliced fish on a dinner plate. Sprinkle quinoa over the bottom of the sushi roll coated with bacon grease. Sprinkle with bacon bits. Spread cream cheese on sliced fish. Sprinkle bacon stroke onto the meat.
Place remaining salmon seam side down in the center of the grill. Brush with water starting from the bottom, and trims to expose each side of fish once grilled. Grill silently until crackling around 1/2 inch thick. Serve with pineapple preserves. Reserve pork sashimi and reserved sliced pineapple.