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[Can EVERYONE please start using the new Forum. I have copied over all important posts. Unfortunatley we are unable to copy old information. Please upload your sigs and avatars to the new one.Take note of the post I made in the new Forum. Please Readhttp://www.xxxtremegamers.ca/gamesite/index.php/topic,104.0.htmlAll forum members do the same please, you will need to register again.Sorry for the inconvienience, but at least everything will be up-to-date Respond Only to existing Posts Thanks gto3113]

Can EVERYONE please start using the new Forum. I have copied over all important posts. Unfortunatley we are unable to copy old information. Please upload your sigs and avatars to the new one.
Take note of the post I made in the new Forum. Please Read
http://www.xxxtremegamers.ca/gamesite/index.php/topic,104.0.html

All forum members do the same please, you will need to register again.

Sorry for the inconvienience, but at least everything will be up-to-date
Respond Only to existing Posts    

Thanks      
gto3113      

[srgkill]

This is for 2 pieces of sole
1 Thing of cream cheese (not low fat) (The rectangle one.)
1 Side of lemon
Dill (depends on how much flavour you want.)
Chives (depends on how much flavour you want.)
1 half of a onion (very small dice)
Salt + white pepper
2 pieces of sole
Some cooked shrimp

Start by preheating the oven to 375 degrees.  Leave the cream cheese out to soften. When soft put in a bowl and cream “till soft” add some dill + chives + salt +pepper +the onion + squeeze the lemon juice in it. Taste If it need more of something then add it. Add your cook shrimp about 5-10. Mix. Grab your filet and put the gray side facing you and aim the tail pointing out. When you look at the bottom it’s not flat so slice a flap so the bottom is nice and even. Add salt to the filet, add a generous amount of the cream to the filet spread out leave 1” of space at the wide end.  Roll it into a cigar shape starting at the tail end. Don’t weary about the excess. Put on a plate and leave in the fridge for about 20-30min. Grab a pan put a piece of parchment paper on the bottom so it dose not stick the pan. Take out the filet and salt it and add olive oil to top and bottom. Put on the paper and stick on oven 30-40min
When it is done poke with finger if it crumbles or breaks apart easy(trying to think of a word) its done.

Good luck if you need help ask me.

[AStabintheNutz]

Nice thread Srg, we seem to have some chefs in the multinational family, lets see..............



Sausage-Hash Brown Breakfast Casserole.

1 lb. (or 0.454 Kilos) Mild Ground Sausage
1 lb. (or 0.454 Kilos) Hot Ground Sausage
30 oz. (851.3 Grams ) Frozen Hash Browns
1.5  tbl spoon salt
0.5 tbl spoon pepper
1 cup Shredded Sharp Cheddar Cheese ( or your favorite )
6 large Eggs
2 cup Milk ( whole milk works the best )



Cook the Sausage and Drain.
Cook Hash Browns (add salt and pepper)
Mix Hash, sausage, cheese and stir and place in baking dish of your choice ( depth will determin your cooking time - deeper = more time less heat, and visa versa.)
Beat eggs and milk
Pour over solids mix.

Bake at 350 ( preheated oven ) for 36-40 min.



Stab.

[Mortikus]

Stab, create a new thread so I can find all of these great recipes later!

I'm a cook fellas, love it!  (not professionally or anything) but it runs in the fam.  My brother in law is one of the executive chef's for McCormick and Schmick and I get spoiled from time to time.

Mort

btw... Srg this one sounds delish, I'll let ya know how it goes for me.