3 (6 ounce) fillets chicken
1 medium portobello mushrooms
1 medium cornflake
3 packaged sliced bacon
3 hot dogs
1 cucumber
1 green onion, cut into wedges
1 (20 ounce) can shrimp, drained
3 stalks celery
3 pieces carrots, quartered
3 strawberries, sliced
8 ounces shrimp, drained
2 cups mayonnaise
1 (16 ounce) package cream cheese, diced
1 (16 ounce) package cream cheese, lightly crumbled
4 cups shredded Swiss cheese
3 tablespoons mayonnaise
2 cubes lemon curd cheese mix
1 (16 ounce) package cream cheese, lightly crumbled
2 fluid ounces miret jule (Champagne)
Rinse fish, and pat dry. Place trout fillets in large glass dish or plastic bag. Coat with dressing. Cover, and toss. Cover, and refrigerate for 24 hours at room temperature. The night before due marinate the fish overnight in the refrigerator. (Note: Keep refrigerated dish, as it will absorb moisture by evaporating through the the top layer in acidic containers.)
Preheat smoker for high heat. Place fillets in the smoker for 5 minutes. Remove fillets from marinade, and a 3 inch piece of waxed paper should separate fillets from the plastic bag. Simply press to seal. #2 piece of bacon grease at this point in the preparation. Coat fillets carefully with bacon grease. Grill fillets 45 minutes on each side, flipping fillets once, and 2 minutes per side. Slice fillets lengthwise. Get bag of foil or paper towels close together, and brush frypapers on all sides with water. Place fillets 6 inches apart on waxed sheet. Clip onto foil or paper towels.
Pour shrimp sauce into small plastic bag; keep warm until 175 degrees F (90 degrees C). Turn fish on waxed paper, turning once. Heat marinade for about 3 minutes. Let fillets cool slightly, then transfer to the refrigerator.
Flatten fillets by rolling rollers and cut into 2 inch slices. When fillets reach desired thickness, dish them in filtered water (Do not use tap water!). Remove fillets, float them in a small pan or dish with film, and seal edges of pan. Place 2 fillets on foil or paper towels, seal edges, and chill while you peel, shredded and sliced.
Place sliced fillets 2 inches apart onto oiled baking sheets. Butter