Easy Recipes TF2

When you need to feed the family or kids, these are the easy dinner recipes you turn to time and time again. With lots of healthy, quick, vegetarian, sandwich, and steak ideas, there’s something for everyone.

enjoy your meal

Sandwich

Ingredients
White sandwich bread
Bologna
Ham
Swiss cheese
Lettuce
Tomatoes
Green olives (pimento-stuffed)



Steps
1. Lay down one slice of bread.
2.Lay down bologna. Fold it and layer the folded pieces.
3.Put ham on top of bologna. Do the same for the ham as for the bologna.
4. Fold slices of Swiss cheese in two and put on top of meat.
5. Place several pieces of lettuce on top of that.
6. Lay sliced tomato on top of lettuce.
7. Top with second slice of bread.
8. Slice the bread in half, not perfectly diagonally however. Slice it slightly off the corner for best results.
9. Add the olives.Then, last but not least, spear two pimento olives with two toothpicks and stick one in each triangle.
10. Enjoy Sandvich, tiny cowards!

Fish Cakes

For the tartare-style sauce
125ml mayonnaise
1 rounded tbsp capers, roughly chopped (rinsed and drained if salted)
1 rounded tsp creamed horseradish
1 rounded tsp Dijon mustard
1 small shallot, very finely chopped
1 tsp flatleaf parsley, finely chopped


For the fish cakes
450g skinned Icelandic cod or haddock fillet, from a sustainable source
2 bay leaves
150ml milk
350g Maris Piper potatoes
½ tsp finely grated lemon zest
1 tbsp flatleaf parsley, chopped
1 tbsp snipped chives
1 egg
flour, for shaping
85g fresh white breadcrumbs, preferably a day or two old
3-4 tbsp vegetable or sunflower oil, for shallow frying
lemon wedges and watercress, to serve

STEP 1
Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.

STEP 2
Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.

STEP 3
Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.

STEP 4
Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.

STEP 5
Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.

STEP 6
Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.

STEP 7
Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.

STEP 8
Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.

STEP 9
Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.

STEP 10
Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.

STEP 11
Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.

STEP 12
On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.

STEP 13
Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).

STEP 14
Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.

STEP 15
Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.

Steak

ribeye steak on the bone 500g
vegetable oil 1 tbsp
sea salt flakes 1 tbsp
butter 2 tbsp
thyme a few sprigs
garlic a few cloves, bashed



STEP 1

Two hours before cooking, remove the steak from the fridge to bring it to room temperature, ensuring it is well covered. An hour before cooking, coat the steak in the oil and then season with the sea salt flakes on all sides.

STEP 2

Put a heavy-bottomed frying pan over a high heat until hot. Holding the steak with tongs, sear the fatty edge, cooking for a couple of minutes until it starts to crisp. Then drop the steak onto one of its sides and cook for 2 minutes 30 seconds. Flip the steak and cook for a further 2 minutes 30 seconds, then add the butter, thyme and garlic to the pan. Flip and cook for 1 minute, basting regularly with the butter, then flip for 1 minute more, basting all the time.

STEP 3

If you have a digital thermometer, insert it into the thickest part of the steak – it should read 50C.

STEP 4

Remove the steak to a plate, pour over the garlic, thyme and brown butter, loosely cover with foil and rest for 10 minutes.

STEP 5

Slice against the grain and serve with the resting juices and butter.

Dark Chocolate

½ cup coconut oil

½ cup cocoa powder

3 tablespoons honey

½ teaspoon vanilla extract

Step 1
Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.

White Chocolate Torte

1 cup butter, softened
2 cups sugar
4 ounces white baking chocolate, melted and cooled
4 large eggs
1-1/2 teaspoons clear vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1/2 cup water
1/2 cup chopped pecans, toasted
frosting:
11 ounces cream cheese, softened
1/3 cup butter, softened
4 ounces white baking chocolate, melted and cooled
1-1/2 teaspoons clear vanilla extract
6-1/2 cups confectioners' sugar
Chocolate curls


1.Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; gradually add to creamed mixture alternately with buttermilk and water, beating well after each addition. Fold in pecans. Pour batter into prepared pans.

2.Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; discard waxed paper.

3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in chocolate and vanilla. Gradually add confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls. Store in the refrigerator.

Bread

1 package (1/4 ounce) active dry yeast
3 tablespoons sugar plus 1/2 teaspoon sugar
2-1/4 cups warm water (110° to 115°)
1 tablespoon salt
6-1/4 to 6-3/4 cups bread flour
2 tablespoons canola oil



1. In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours.

3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours.

4. Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

Bread Cinnamon

2 cups all-purpose flour

1 cup white sugar

2 teaspoons baking powder

½ teaspoon baking soda

1 ½ teaspoons ground cinnamon

1 teaspoon salt

1 cup buttermilk

¼ cup vegetable oil

2 eggs

2 teaspoons vanilla extract

2 tablespoons white sugar

1 teaspoon ground cinnamon

2 teaspoons margarine




Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.

Step 2
Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.

Step 3
Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.

Step 4
Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.

Bread Pretzel

Dough:

1 cup milk

2 tablespoons butter or margarine

2 tablespoons brown sugar

1 envelope Fleischmann's® RapidRise Yeast

2 teaspoons salt

3 cups all-purpose flour, or more as needed

Boiling Solution:

3 quarts water

¾ cup baking soda

Egg Wash:

1 egg

1 teaspoon water



Step 1
Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.

Step 2
Preheat oven to 400 degrees F.

Step 3
Combine boiling solution and bring to a boil. Punch dough down and divide into 2 equal pieces. Form each piece into a tight, smooth ball. Boil each loaf in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.

Step 4
Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack.

Bread Baguette

1 cup water

2 ½ cups bread flour

1 tablespoon white sugar

1 teaspoon salt

1 ½ teaspoons bread machine yeast

1 egg yolk

1 tablespoon water


Step 1
Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.

Step 2
When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.

Step 3
Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.

Step 4
Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.

Step 5
Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

Bread Monster

1 jar
1 bread

1. Hide the bread in the jar and leave it in the teleport for 3 days

and it's ready

Banana

1. Go to the zoo find the gorilla and fight to get the banana

congratulations on you defeated the gorilla

Robo-Sandvich

play mvm and see Robo-Heavy

steal his Robo-Sandwich

Fish

250g baby potatoes , thickly sliced
2 tbsp olive oil
1 leek , halved, washed and sliced
1 garlic clove , crushed
70ml double cream
1 tbsp capers , plus extra to serve
1 tbsp chives , plus extra to serve
2 skinless salmon fillets
mixed rocket salad , to serve (optional)


STEP 1
Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.

STEP 2
Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.

STEP 3
Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.

Unarmed Combat

Be a scout

go to mom's house and see mom and spy in bedroom

kill the spy and snatch his hand

Oat Milk

1/2 cup whole rolled oats
3 cups water
2 teaspoons maple syrup
½ teaspoon vanilla extract
⅛ teaspoon sea salt



1.Combine the oats, water, maple syrup, vanilla, and salt in a blender and blend for 30 seconds.

2.Place a fine mesh strainer over a large bowl and strain the milk without pushing any excess pulp through the strainer. This will create a creamier texture that’s not gritty or gummy.

3.Add more maple syrup, to taste, if desired. Chill overnight. If you want to drink your oat milk right away, I recommend adding ice - it's flavor is best when well chilled.

Apple Juice

Apples
Cinnamon (optional)
Sugar (optional)


1. Start by washing and then coring the apple to remove seeds. Cut the apples into slices. There is no need to peel the apples.

2. Add the apples to the pot and add enough water to just cover them. Too much water and you’ll have pretty diluted juice. This juice may come out a bit strong, but it’s a lot easier to dilute the juice with extra water rather than trying to make the flavor stronger.

3. Slowly boil the apples for about 20-25 minutes or until the apples are quite soft. Place a coffee filter or piece of cheesecloth in your fine mesh strainer and place over a bowl.

4. Slowly ladle the hot juice/apple mixture into a fine mesh strainer and gently mash the apples. The juice will be filtered through the bottom into your bowl while the apple mush will be left behind. Place the mush in a separate bowl for later. Repeat this process until all of your juice is in the bowl.

5. Taste the juice after it’s cooled for a bit. You can add additional sugar or cinnamon depending on your preferences. Again, if the flavor is too strong, you can add water a little bit at a time to weaken the flavor.

6. The apple mush you collected can easily be turned into applesauce by pureeing and adding a smidgen of sugar and cinnamon to taste.

7. Keep in mind your homemade apple juice doesn’t have any preservatives so be sure to keep it refrigerated and to use it within a week!

Bonk! Atomic Punch

Hot water to fill your favorite mug
1 1/2 - 2 tsp honey (to taste)
1 inch of fresh ginger root
1/4 tsp ground cardamom
1/4 tsp tumeric

Cut off two thin slices of ginger and place in your cup or mug.
Use a garlic press to juice the remaining ginger into your mug.
Add both spices and fill your mug with hot water and stir.

This is the closest thing I found to a non-caffeine/refined sugar pick me up! And I find it pretty delicious. Ginger speeds up metabolism and increases circulation. It also aids in the digestive process which can help stave off the post lunch coma that contributes to the afternoon slump. Turmeric, a cousin of ginger, also helps speed things up in the body, including energy levels! And Cardamom has long been valued medicinally for its ability to increase circulation and improve energy. Honey is mother nature's equivalent of an energy shot and is one of the best kinds of sugars for your body.

The Heavy Lifter (right) - 1 glass in the morning

Crit-a-Cola

4 to 8 pounds fresh picked grapes


1.Pick the grapes:
Get a large basket, wear long sleeves and a hat, bring clippers, and fill up the basket with grape bunches. Keep in mind that a pound of grapes will yield a little less than a cup of juice.

2. Rinse and de-stem the grapes:
Put grapes in a basin filled with water. Then rinse the individual grapes, picking them away from the stem, collecting the grapes in a large bowl, and discarding the green unripe and old shriveled grapes.

3. Mash the grapes:
With a potato masher, mash away at the grapes so the juice begins to flow. If you have picked a lot of grapes, you may need to work in batches. We have found it easiest to mash about 4 lbs of grapes at a time.

4. Cook the grapes:
Put the mashed grapes into a large stockpot. Slowly heat the grapes and juice to a simmer on medium heat and then simmer for 10 minutes. Stir occasionally so that the grapes don't stick to the bottom of the pan. Halfway through cooking mash some more, breaking up as many of the remaining grapes as possible.

5. Prepare sieve or cheesecloth:
Get another large pot, place a large fine mesh sieve over it. Alternatively you can cover it with two layers of cheesecloth, secure with a rubber band. Make sure pot is sitting on a plate to catch any juice that may run over.

6. Strain grape mixture:
Ladle grape mixture over fine mesh sieve or cheesecloth to strain. Let sit for several hours or overnight in the refrigerator to strain completely.

7.Finishing:
Remove sieve or cheesecloth.* Note that sediment will have formed on the bottom of the container. Rinse out the sieve or cheesecloth and strain the juice again, to filter out some of the sediment. Pour or ladle juice into containers. Enjoy your juice!

Beer

5 1/2 pounds dry light malt extract
1/2 pound Crystal 20L malt, crushed
1/2 pound American 6-row malt, crushed
1/2 ounce Centennial hops—60 minutes
1 ounce Cascade hops—15 minutes
1 ounce Centennial hops—15 minutes
1 ounce Cascade hops at flame out
1/2 ounce Centennial hops at flame out
6 gallons of tap water, split. If possible, place 3 gallons in the refrigerator to cool in a sanitized container
11.5 gram package Safale US-05



1.Tie the American 6-row malt and Crystal 20L malt in a mesh hop-bag. Heat 1 gallon of water in a large pot to 160°F and remove from heat. Add malt and let steep for 20 minutes.

2.Raise temperature slowly to 170°F. Make sure mesh bag isn’t sitting directly on the bottom of the pot. Remove the grain bag and add water to make 3 gallons total.

3.Bring the wort to a vigorous boil. As water is heating, slowly add malt extract, stirring constantly until completely dissolved. When boil begins, add 1/2 ounce Centennial hops in mesh bag.

4. After 45 minutes of boiling has passed, add 1 ounce Cascade and 1 ounce Centennial in mesh bag.

5. After total of 60 minutes of boil remove from heat, add 1 ounce Cascade and 1/2 ounce Centennial in mesh bag and cover. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.

6.Cool wort by placing pot in ice bath until it is below 85°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket). Top off to 5 gallons using refrigerated water.

7. Sanitize outside of yeast package, fermentation stopper and airlock. Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously. Ferment in dark place, keeping ambient temperature consistent, preferably between 62-66°F.

8. Bottle after two to three weeks

Rum

1 OZ. LIME JUICE
1 OZ. BROWN SUGAR
1 OZ. DARK RUM
4 OZ. WATER


1. Add the brown sugar to your shaker, add in a splash of warm water (1 oz.) to dissolve the sugar and add lime juice.
2. Put in rum, rest of the water and ice.
3. Shake.
4. Pour over smashed ice.
5. Serve.
6. Now it do be time to talk like a pirate.

Ham

1 spiral cut ham with bone-in approx 7-9 pounds
2 tablespoons dijon mustard
¼ cup pineapple juice or orange juice

Brown Sugar Glaze
½ cup pineapple juice or orange juice
½ cup brown sugar
2 tablespoons dijon mustard
¼ teaspoon ground ginger
2 teaspoons cornstarch



1. Preheat oven to 325°F.
2. Combine dijon mustard and pineapple juice. Brush over ham.
3. If your ham has a plastic disk on the bone, this should be removed and discarded. Place the ham, flat side down in a roasting pan, and cover tightly with foil. Roast 12-15 minutes per pound (or according to package directions).
4. Meanwhile, combine glaze ingredients and bring to a boil. Turn heat down and simmer 2-3 minutes. Cool.
5. 15 minutes before ham is done, remove from the oven and turn the oven up to 425°F.
6. Brush with glaze and return to the oven until the glaze is caramelized and the ham has reached the safe cook temperature.

Head Spy

kill the spy and cut heads

Lollipop

1 cup light corn syrup
2/3 cup sugar
1-1/2 teaspoons lemon, apple or cherry flavoring
1/8 teaspoon yellow, green or red liquid food coloring

1. Place lollipop sticks in hard candy molds or arrange sticks 3 in. apart on greased foil-lined baking sheets; set aside.

2. In a heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage).

3. Remove from the heat; stir in flavoring and food coloring, keeping face away from mixture as odor is very strong. Immediately pour into prepared molds or pour free-form over ends of lollipop sticks on baking sheets. Let cool before removing.

Candy Cane

1 teaspoon butter
1 cup sugar
1 cup water
1 cup light corn syrup
1/4 teaspoon cream of tartar
1 teaspoon peppermint or spearmint extract
6 drops red or green food coloring


1. Grease two baking sheets with butter; set aside. In a large saucepan, bring the sugar, water, corn syrup and cream of tartar to a boil. Cook, without stirring, until a candy thermometer reads 280° (soft-crack stage).

2. Remove from the heat; stir in extract and food coloring. Immediately pour onto prepared pans in eight 8-in. strips. Let stand just until cool enough to handle, about 1-2 minutes.

3. Working quickly, roll each strip into a 10-in. log. Cut each into two 5-in. lengths. Curve the top of each to form the handle of a cane. Cool completely. Store in an airtight container.

Candy Bar

2 cups light corn syrup, divided
1 cup cream
1/2 cup milk
3 cups sugar, divided
1/4 teaspoon salt
2 cups roasted, salted peanuts
1 large egg white, at room temperature
1/2 cup water
3/4 cup creamy peanut butter
1/2 teaspoon vanilla
1 pound chocolate candy coating



1. Line a 9 x 13-inch pan with aluminum foil and spray the foil with nonstick cooking spray.

2. First, make the layer of peanut caramel. Combine 1 cup of corn syrup, cream, milk, 1 1/2 cups of sugar, and salt in a medium saucepan over medium heat. Stir continuously until the sugar is melted and the mixture is smooth.

3. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer and bring the candy to a boil. Stirring occasionally, cook the caramel to 240 F (soft-ball stage).

4. Once the candy has reached the proper temperature, remove it from the heat and immediately stir in the peanuts. Pour the candy into the prepared pan and smooth it into an even layer.

5.While the caramel sets, make the peanut nougat. Place the remaining 1 cup of corn syrup, the water, and the remaining 1 1/2 cups of sugar into a medium saucepan over medium heat. Stir constantly until the sugar is dissolved, and insert a candy thermometer. Continue to boil the syrup until it reaches 246 F.

6. While the sugar syrup boils, place the egg white in the bowl of a large stand mixer. Whip the whites on high speed until stiff peaks form. Stop the mixer once they form so that the egg whites are not overbeaten and crumbly.

7.Once the sugar syrup has reached 246 F, remove it from the heat. Turn the mixer to high and with the mixer running, slowly pour the sugar syrup in a thin stream. Whip the whites for two minutes until it is well-mixed but still thin.

8. Add the peanut butter and vanilla to the mixture and turn on the mixer briefly to incorporate the ingredients. Once the nougat is mixed and homogenous, pour it over the caramel in the 9 x 13-inch pan. Chill the mixture until firm, at least 4 hours, or overnight.

9. Once the nougat and peanut layers are completely set and firm, prepare the chocolate for dipping. Place the chocolate candy coating in a large microwave-safe bowl and microwave it until melted, stirring after every minute to prevent overheating. Stir the melted chocolate and allow it to sit at room temperature for about 5 minutes to cool it slightly.

10. While the chocolate is cooling, remove the candy from the refrigerator, and pull up on the foil to lift the candy from the pan. Using a sharp knife, cut the candy in half, then cut each half into nine pieces, for a total of 18 candy bars. Line a baking sheet with foil and set it nearby.

11. Using two forks or dipping tools, submerge one bar in the melted chocolate, caramel side facing up. Remove the bar from the chocolate, allowing the excess chocolate to drip back down into the bowl. Place the dipped bar on the foil-lined sheet.

12. Repeat the dipping with the remaining bars and chocolate, and place the bars in the refrigerator for 10 minutes to set the chocolate. Once set, the bars can be served immediately. Enjoy.

Pumpkin Pie

2 large eggs
1 large egg yolk
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon cardamom
1/2 teaspoon finely grated lemon zest
2 cups pumpkin purée from a sugar pumpkin (see Recipe Note) OR 1 (15-ounce can) pumpkin purée (can also use puréed cooked butternut squash)
1 1/2 cups heavy cream or 1 (12-ounce) can evaporated milk
1 homemade pie crust, chilled or frozen (see pâte brisée recipe or our no-fail flaky pie crust recipe), or 2 pre-made pie shells


1. Preheat the oven:
Preheat your oven to 425°F.

2. Make the filling:
Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices — cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.

Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.

3. Fill the pie shell and bake:
Pour the filling into an uncooked chilled or frozen pie shell. Bake at a high temperature of 425°F for 15 minutes.

Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more. The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggly.

(About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)

Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.

4. Cool the pie on a rack, then serve:
Cool the pumpkin pie on a wire rack for 2 hours.

Pumpkin Soup

2 tbsp olive oil
2 onions, finely chopped
1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks
700ml vegetable stock or chicken stock
150ml double cream
For the croutons
2 tbsp olive oil
4 slices wholemeal seeded bread, crusts removed
handful pumpkin seeds


STEP 1
Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.

STEP 2
Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

STEP 3
Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.

STEP 4
Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.

STEP 5
To make the croutons: cut 4 slices wholemeal seeded bread into small squares.

STEP 6
Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.

STEP 7
Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.

STEP 8
Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

Candy Corn

1 1/4 cups confectioners' sugar
6 1/2 teaspoons nonfat dry milk
1/4 teaspoon kosher salt
1/2 cup sugar
1/3 cup light corn syrup
2 1/2 tablespoons water
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon vanilla extract
2 or 3 drops each yellow and orange gel paste food coloring

1. Combine the confectioners' sugar, dry milk, and salt in a food processor. Pulse until the mixture is smooth and well combined, 4 to 5 pulses. Set aside.

2. Combine the granulated sugar, corn syrup, and water in a 2-quart pot. Place over medium heat, cover, and cook for 4 minutes. Add the butter and cook the sugar syrup until it registers 240ºF on a digital instant-read thermometer. Kill the heat and remove the thermometer.

3. Add the vanilla and the dry mixture and stir continuously with a silicone spatula until well combined. Pour onto a half-sheet pan lined with a silicone baking mat or parchment paper. Cool until the mixture is cool enough to handle, 10 to 15 minutes.

4. Divide the dough into 3 equal pieces. Add 2 or 3 drops of yellow food coloring to one piece and knead until the color is consistent throughout. Add 2 or 3 drops of orange to the second piece and knead until the color is consistent throughout. Leave the third piece white.

5. Roll each piece of dough into a strand about 18 inches long. Cut each strand in half and roll each piece into a strand that is about 1/2 inch thick and 22 inches long.

6. Lay the strands side by side (yellow, orange, then white) and press them together using your fingers. Cut into 4-inch pieces. Then, using a ruler or bench scraper, press each log into a long wedge, keeping the yellow section wide and making the white part come to a tip — this color arrangement is classic but if you want to rebel, change up the combo.

7. Use a wire butter slicer, thin knife, or pizza cutter to cut each wedge into individual candies. Lay the candies on a piece of parchment until dry, at least 1 hour. Store in an airtight container with parchment between each layer.

Cupcake

110g softened butter
110g golden caster sugar
2 large eggs
½ tsp vanilla extract
110g self-raising flour
For the buttercream
150g softened butter
300g icing sugar
1 tsp vanilla extract
3 tbsp milk
food colouring paste of your choice (optional)

STEP 1
Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.

STEP 2
Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.

STEP 3
Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.

STEP 4
Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.

STEP 5
To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.

STEP 6
Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.

STEP 7
If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

Maple Syrup

1 cup water

1 cup white sugar

1 cup brown sugar

1 tablespoon maple flavored extract



Step 1
Bring the water, white sugar, and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and stir in the maple extract; simmer 3 minutes longer.

Ice Cream

2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon fine sea salt
6 large egg yolks

1. In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

2. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Beef

2 pounds beef stew meat, cut into 1-inch pieces

¼ cup all-purpose flour

½ teaspoon salt

½ teaspoon ground black pepper

1 clove garlic, minced

1 bay leaf

1 teaspoon paprika

1 teaspoon Worcestershire sauce

1 onion, chopped

1 ½ cups beef broth

3 potatoes, diced

4 carrots, sliced

1 stalk celery, chopped


Step 1
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.

Step 2
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Gingerbreads King

350g/12oz plain flour, plus extra for rolling out
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
125g/4½oz butter
175g/6oz light soft brown sugar
1 free-range egg
4 tbsp golden syrup
To decorate
writing icing (optional)
cake decorations (optional)



1. Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.

2. Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes.

3. Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with greaseproof paper.

4. Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them.

5. Bake for 12–15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations, if using.

Fast Food

order a set of fast food and scout delivery

Fried Chicken

4 cups all-purpose flour, divided
2 tablespoons garlic salt
1 tablespoon paprika
3 teaspoons pepper, divided
2-1/2 teaspoons poultry seasoning
2 large eggs
1-1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
Oil for deep-fat frying


1. In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat.

2. In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.

Pumpkin Bomb

steal a pumpkin from an engineer village and ask the demoman for dynamite


I recommend to share with the spy

Apple

steal apple from the sniper

oh hell run away! he shoots!

Monster Sandwich

1 unsliced round loaf of bread (8 inches)
2 tablespoons horseradish
1/2 pound thinly sliced cooked roast beef
2 tablespoons prepared mustard
1/2 pound thinly sliced fully cooked ham or turkey
4 slices Swiss cheese
2 tablespoons mayonnaise
1 small tomato, thinly sliced
6 bacon strips, cooked
4 slices American cheese
1 small onion, thinly sliced
1/4 cup butter, melted
1 tablespoon sesame seeds
1/2 teaspoon onion salt


Slice bread horizontally into 5 equal layers. Spread bottom layer with horseradish; top with roast beef. Place the next slice of bread over beef; spread with mustard and top with ham or turkey and Swiss cheese. Add the next slice of bread; spread with mayonnaise and top with tomato and bacon. Add the next slice o bread; top with American cheese and onion. Cover with remaining bread. Combine butter, sesame seeds and onion salt; brush over top and sides of loaf. Place on a baking sheet; loosely tent with heavy-duty foil. Bake at 400° for 15-20 minutes or until heated through. Carefully slice into 8 wedges.

Ghost Sandwich

eat the curse sandwich and wait for it to appear

Oven Roasted Pig’s Head

Pig head

The roast pig head took a total of 6 hours, first at 180 F for 3 1/2 hours to slowly cook the meat, then at 320 F for 2 1/2 hours to start the browning, and finally at 430 F for 40 minutes to crisp up the skin. Please note that I used half a pig head around5 pounds in weight and you might have to adjust cook time if you’re using a whole or larger piece.

I suggest an extra 25 to 30 minutes at 180 F temp and 25 to 30 minutes at 320 F temp per additional pound of meat. If the ears are browning too much, you could wrap them with foil.

Hot Dog

1 pound ground beef
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup ketchup
8 hot dogs
8 hot dog buns, split
Optional: Shredded cheddar cheese and chopped onion


1. For chili, in a large skillet, cook beef over medium heat 5-7 minutes or until no longer pink, breaking into crumbles; drain. Transfer beef to a food processor; pulse until finely chopped.

2. Return beef to skillet; stir in seasonings and ketchup. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes to allow flavors to blend, stirring occasionally.

3. Meanwhile, cook hot dogs according to package directions. Serve in buns with chili. If desired, top with cheese and onion.
Freeze option: Freeze cooled chili in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary

Metal Hot Dog

metal hot dog put metal buns and give gasoline sauce

Sausage

2 lbs pork with fat (1/4 diced, 3/4 ground)*
2 lbs well marbled beef (1/4 diced, 3/4 ground)*
6-12 oz bacon, optional – use if meats are leaner (can be frozen)
3 tsp sea salt
1 Tbsp whole yellow mustard seed
1 tsp black pepper
1/2 tsp Mrs. Dash or favorite salt free seasoning
1 cup ice cold water
2 natural hog casings (about 10-12 feet total)**


How to Bake Homemade Sausage:
Line a large rimmed baking dish or roasting pan with parchment paper, trimming paper so it doesn’t hang over the edges. Arrange sausage over paper and bake in preheated oven at 350˚F for 1 hour. Drain off excess liquid. Flip the sausage over and broil 5 min. Flip sausage over again and broil additional 5 min or until browned.

How to Grill Sausages:
For Easter, my husband grilled the sausage and we put them in a deep roasting pan in a single layer, poured in 1/4″ deep of beer and sprinkled 1 tsp mustard seeds into the liquid. My husband placed the pans on the grill covered for 20 minutes over medium/high heat, flipping over halfway. Then he removed the pans and transferred the sausage directly over the grill to brown the outsides (5 min per side). The sausages were supremely juicy and delicious!

Big Banana

How to defeat the mighty Yeti to get a big banana?

1st step

ask Saxton Hale to defeat Yeti

congratulations defeated the Yeti!!

oh ...

Saxton Hale ate a big banana

BreadCrab

never ever give a smiley breadcrab goodnight

HowToBasic Heavy version

we know in a moment what happened

Toadstool

remember, don't eat it

Willy Wonka

1.step

steal Willy Wonka hat

Nimbu Soda

Ice cubes
2 tablespoons (30ml) fresh lime juice from one lime
1/16 teaspoon kala namak (see note)
1/8 teaspoon sugar
One 12-ounce (330ml) can cold soda water

1. Place ice in a tall glass and fill to the top with water.

2. Combine lime juice, kala namak, and sugar in a small mixing bowl, and stir to completely dissolve solids.

3. Drain water from glass, add lime juice mixture, fill glass almost to the top with soda water, and stir briefly. Top with splash of soda and serve.

Horseless Headless Horsemann

officially go in halloween map or server wait for horseless headless horsemann to appear

and steal his head

Toast

1. Step

Toast
Toast
Toast Toast


2. Step

Toast

Natural Cola

1 quart water
Finely grated zest and juice of 1 lemon
Finely grated zest and juice of 1 lime
Finely grated zest and juice of 2 oranges
3 large (5-inch) cinnamon sticks, broken into small pieces
2 tablespoons dried bitter orange peel
2 teaspoons coriander seed
1/4 teaspoon finely grated nutmeg
1 teaspoon gum arabic (optional)
2 pounds sugar
1/4 cup browning sauce, such as Kitchen Bouquet
1/2 teaspoon vanilla extract


1. To make the Natural Cola Syrup: Combine the water, lemon zest, lime zest, orange zest, cinnamon, bitter orange peel, coriander seed, nutmeg, and gum arabic (if using) in a large saucepan. Whisk together until the gum arabic dissolves. Stir in the sugar and bring to a boil, stirring until the sugar dissolves. Boil for 1 minute.

2. Remove from the heat and stir in the lemon, lime, and orange juices, along with the browning sauce and vanilla. Let cool, then strain.

This syrup will keep in the refrigerator for up to 2 weeks.

3. To mix with seltzer: Pour 1/2 cup cola syrup into a tall glass. Add 1 1/2 cups seltzer and stir until just blended. Add ice and serve.

4. To carbonate with a siphon: Combine 3 1/4 cups water and 3/4 cup cola syrup in a 1-quart siphon. Charge with CO2 according to the manufacturer's directions. Siphon charged sodas can be stored in the siphon in a refrigerator for up to 5 days. Dispense as desired into tall glasses filled with ice and serve.

Gingy

go to the swamp of Shrek and ask for a gingy

Hat Ham

Hat HamHat Ham
Hat HamHat Ham
Hat HamHat Ham
Hat HamHat Ham
Hat HamHat Ham
Hat HamHat Ham
Hat HamHat Ham
Hat HamHat Ham
Hat HamHat Ham
Hat HamHat Ham
Hat HamHat Ham
Hat HamHat Ham
Hat HamHat Ham
Hat HamHat Ham

Barbecue

invite a friend an barbecue

Nuggetsy

steal the deep fryer from mcdonald or whatever

Beer Tequila

Ingredients
Makes 1
¾

oz. fresh grapefruit juice
¾

oz. fresh lime juice
½

oz. agave nectar
2

Tbsp. red pepper jelly
1½

oz. tequila blanco
1

12-oz. chilled Mexican beer
Lime wedge (for serving)


Preparation
Combine grapefruit juice, lime juice, agave, and jelly in a cocktail shaker filled with ice and shake until incorporated, 15–20 seconds. Add tequila and shake 10 seconds longer. Fill a tall glass to the top with ice. Pour in beer just to fill the glass halfway. Double-strain grapefruit mixture into glass; garnish with lime wedge.

Homemade Gummy Aliens

Ingredients for JELLO version
1 package of JELLO (85g/3 oz size)
1 tablespoon of gelatin
1/2 cup of water
gummy alien molds

Note: You can get Vegan Gelatin – this brand is a 1 for 1 replacement. Another option is Agar Agar Powder but we haven’t tested this with our recipes.

Cocktail

Mojito

Ingredients
juice of 1 lime
1 tsp granulated sugar
small handful mint leaves, plus extra sprig to serve
60ml white rum
soda water, to taste

Method
STEP 1
Muddle the lime juice, sugar and mint leaves in a small jug, crushing the mint as you go – you can use the end of a rolling pin for this. Pour into a tall glass and add a handful of ice.

STEP 2
Pour over the rum, stirring with a long-handled spoon. Top up with soda water, garnish with mint and serve.

Sex on the beach cocktail
Ingredients

ice
50ml vodka
25ml peach schnapps
2 oranges, juiced, plus 2 slices to garnish
50ml cranberry juice
glacé cherries, to garnish (optional)

Method
STEP 1
Fill two tall glasses with ice cubes. Pour the vodka, peach schnapps and fruit juices into a large jug and stir.

STEP 2
Divide the mixture between the two glasses and stir gently to combine. Garnish with the cocktail cherries and orange slices.

Aperol spritz

Ingredients
ice
100ml Aperol
150ml prosecco
soda, to top up

Method
STEP 1
Put a couple of cubes of ice into 2 glasses and add a 50 ml measure of Aperol to each. Divide the prosecco between the glasses and then top up with soda, if you like.

Vodka

ask the heavy for vodka

Marshmallow

Yield:
About 36 1½-inch marshmallows
Neutral flavored oil, for greasing the baking dish
3envelopes/2 tablespoons, plus 1½ teaspoons powdered unflavored gelatin
1½cups/302 grams granulated sugar
1cup light corn syrup
¼teaspoon kosher salt
1tablespoon vanilla bean paste or vanilla extract
½cup/51 grams confectioners’ sugar


Step 1
Lightly oil an 8-by-8-inch baking dish. Combine gelatin with ½ cup cold water in the bowl of a stand mixer fitted with the whisk attachment. Set aside while you prepare the syrup.

Step 2
In a medium saucepan, combine the granulated sugar, corn syrup, salt and ½ cup cold water. Stir the mixture just enough to combine the ingredients then cook over medium-high heat, swirling the pan occasionally, until the mixture reaches 240 degrees on a candy thermometer, about 10 minutes.

Step 3
With the mixer on low speed, carefully pour hot syrup into gelatin mixture and mix until gelatin is dissolved. Add the vanilla bean paste or extract.

Step 4
Turn the mixer to high and whip the batter until it is very thick, stiff and opaque, about 10 minutes. Pour the mixture into the prepared pan and spread it with a knife.

Step 5
Let sit uncovered until firm, about 4 hours at room temperature or 2 hours in the fridge.

Step 6
Sift a generous amount of confectioners’ sugar onto a work surface, use a knife to cut around the edges of the pan and unmold marshmallow onto the sugar. You will have to pull it out of the pan with your fingertips; it will be very sticky but will pull out in one piece. Dust the top of the marshmallow with confectioners' sugar and use a long, sharp knife to cut the marshmallow into roughly 1½-inch cubes. Clean and dry your knife periodically throughout this process when it gets too sticky.

Step 7
Toss the cubes in the confectioners’ sugar to make sure they are coated on all sides and store them in an airtight container for up to 4 days

Black Coffee (Women)

BLACK COFFEE INGREDIENTS
Water – Use clean pure water to boil. No distilled water should be used.
Instant coffee powder – You can use any instant coffee powder that is strong and flavourful.
Sugar(optional) – I used cane sugar, you can use white sugar or just skip it.
BLACK COFFEE

Trick or Treat

damn where is my candy

Chilli Crab

Ingredients
for 4 servings

1 mud crab
3 shallots
ginger, 1 in (2.5 cm)
3 long red chillies
5 cloves garlic
2 tablespoons ketchup
1 teaspoon shrimp paste, belacan
2 tablespoons cooking oil
1 ½ cups chicken stock(360 mL)
1 ½ cups tomato puree(335 g)
1 tablespoon rice wine vinegar
½ cup sweet chili sauce(120 g)
2 tablespoons soy sauce
2 tablespoons palm sugar
1 egg
1 spring onion
½ cup butter(50 g)

Singapore Chilli Crab
Save in the Tasty app
Ingredients
for 4 servings

1 mud crab
3 shallots
ginger, 1 in (2.5 cm)
3 long red chillies
5 cloves garlic
2 tablespoons ketchup
1 teaspoon shrimp paste, belacan
2 tablespoons cooking oil
1 ½ cups chicken stock(360 mL)
1 ½ cups tomato puree(335 g)
1 tablespoon rice wine vinegar
½ cup sweet chili sauce(120 g)
2 tablespoons soy sauce
2 tablespoons palm sugar
1 egg
1 spring onion
½ cup butter(50 g)

Preparation
Prepare the crab by removing the base flap, then pull off the head and clear out the cavity. Keep the head in a bowl.
Moving to the body of the crab, remove the gills, which are an opaque brown colour on both sides of the crab.
Using a sharp knife, cut the crab in half down the middle, then divide into six parts. Using the knife, crack the crab legs open to allow the flavours to enhance while cooking.
Add to the bowl with the head then set aside.
In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste, then pulse until it comes together and forms a paste.
Heat oil in a wok over medium heat, then once it comes up to temperature fry add the chilli paste and cook for five minutes, stirring occasionally.
Add the crab pieces into the wok and stir until they are fully coated. Give the crab time to start turning orange, approximately 5 minutes.
Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed.
The crab should be fully orange by now.
Add a lid on top and allow the mixture to simmer for 15 minutes.
Remove the crab legs and head, and plate up on a shallow dish.
Add butter, spring onions, and egg.
Let the egg sit for a minute before stirring, then give the sauce a quick stir. The sauce should thicken up quickly.
Pour the sauce on top of the crab and garnish with a few sprigs of coriander.
Enjoy!

Red Wine

Ingredient Checklist:

Lots and lots of wine grapes
Granulated sugar
Filtered water
Wine yeast

Making Wine
Part 1

Ensure your equipment is thoroughly sterilized and then rinsed clean. (Ask at the wine supply store about special detergents, bleaches, etc.). It's best to clean and rinse your equipment immediately before using.
Select your grapes, tossing out rotten or peculiar-looking grapes.
Wash your grapes thoroughly.
Remove the stems.
Crush the grapes to release the juice (called "must") into the primary fermentation container. Your hands will work here as well as anything or go old school and stomp with your feet. If you're making a lot of wine, you might look into renting a fruit press from a wine supply store.

Add wine yeast.
Insert the hydrometer into the must. If it reads less than 1.010, consider adding sugar. If you're adding sugar, first dissolve granulated sugar in pure filtered water (adding sugar helps boost low alcohol levels). Stir the must thoroughly.
Cover primary fermentation bucket with cloth; allow must to ferment for one week to 10 days. Over the course of days, fermentation will cause a froth to develop on top and sediment to fall to the bottom.

Part 2

Gently strain the liquid to remove the sediment and froth.
Run the juice through a funnel into sanitized glass secondary fermentation containers. Fill to the top to reduce the amount of air reaching the wine.
Fit the containers with airlocks.
Allow the juice to ferment for several weeks.
Use the plastic tube to siphon the wine into clean glass secondary fermentation containers. Again, the purpose here is to separate the wine from sediment that forms as the wine ferments.
Continue to siphon the wine off the sediment periodically (this is called "racking") for two or three months until the wine is running clear.

Part 3

Run the wine into bottles (using the cleaned plastic tubing), leaving space for the cork plus about a half inch or so of extra room.
Insert corks.
Store the wine upright for the first three days.
After three days, store the wine on its side at, ideally, 55 degrees F. For red wine, age for at least one year. White wine can be ready to drink after only six months.

Enjoy!

Cooking Crocodile

fry and share with the sniper

Whole Roasted Fish

Ingredients
3 tablespoons Diamond Crystal kosher salt (1 ¼ ounces; 36g), plus more for seasoning; for table salt use half as much by volume or the same weight
Two 1- to 2-pound (450 to 900g) head-on, whole white-fleshed fish, such as sea bass, snapper, branzino, or porgy, scaled and gutted
Freshly ground black pepper
Extra-virgin olive oil, for rubbing and drizzling
1 lemon, sliced thinly crosswise into rounds, for stuffing the cavity
Fresh herb sprigs such as parsley, tarragon, or oregano, for stuffing the cavity


Directions

1. Fill a large bowl with 2 quarts (1.9L) room-temperature water and add salt, stirring to dissolve. Add fish and let soak for 10 minutes. Drain fish and pat dry inside and out with paper towels.

2. Preheat oven to 400°F (205°C) and position rack in center of oven. Line a rimmed baking sheet with parchment paper. Season fish inside and out with salt and pepper and rub inside and out with olive oil. Stuff belly cavity lemon slices and herb sprigs.

3. Roast fish until an instant-read thermometer inserted into thickest part registers 135°F (57°C), about 20 minutes for 1-pound fish and 25 minutes for 2-pound fish, depending on dimensions of fish. Alternatively, roast until fins come right off when pulled and flesh can be felt to flake under the skin when you press on it. Let rest 5 minutes. Serve, following our guide to filleting a whole cooked fish. Drizzle with additional olive oil, if desired.

Enjoy!

Fish

free him, give him a chance to live

Maggot

protein supplement

Maggot Skewers

Collect maggots from the soldiers' heads and grill them

Strawberry Sauce

Ingredients:
1 lb Strawberries, rinsed, hulled and thickly sliced
1/3 cup granulated sugar
1 Tbsp lemon juice (from 1/2 Lemon)

How to Make Easy Strawberry Sauce:
1. In a medium saucepan, combine sliced strawberries, 1/3 cup sugar and 1 Tbsp fresh lemon juice. Place over medium heat and bring the mixture to a boil, stirring occasionally. The strawberries will release juice without any mashing required.

2. Reduce heat and simmer 20-23 minutes or until sauce is thickened, stirring occasionally. Remove from heat and cool to room temperature. Keep in mind sauce will thicken up slightly as it cools and even more after refrigeration.

Raspberry Sauce

INGREDIENTS
Raspberries - Either fresh or frozen raspberries work for this recipe.
Sugar - Plain white sugar lets the raspberry flavor shine through but you can replace it with your sweetener of choice. Start with less and adjust to your liking.
Lemon - Freshly squeezed lemon juice adds just the right amount of brightness.



1.Add the raspberries, sugar, and lemon juice to a saucepan and heat over high heat to bring to a boil.

2.Using the back of a spoon or a masher, break apart the raspberries to release their juices. Once it boils, turn off the heat. Taste and adjust with more sugar or lemon juice if needed.

3.Strain the raspberry seeds using a fine mesh sieve or strainer to get a smooth, silky sauce. Be sure to firmly press all the raspberry pulp through because that is what thickens the sauce. Note: Some recipes call for pureeing the sauce first, but I find that unnecessary, making it harder to strain the seeds out since they become smaller in size.

4.You should end up with a thick and smooth sauce that can be used warm or cold. If you'd like a thinner sauce, I recommend adding just a teaspoon of water at a time. Keep in mind the sauce thickens as it cools.

Frying Pan

as a weapon it protects against your food

Candy

take a baseball bat and hit his head

Congratulations, you already have candy

Candy Cantlers

For Wonka!

0 Calories - Ice

put the water in the freezer and you have 0 calories to taste

remember never and never give ice to a spy

Squid stir fry

INGREDIENTS
1 pound squid, cut into rings, plus tentacles
2 tablespoons Shaoxing wine, or sake, or dry white wine
1 tablespoon white pepper
1 tablespoon salt
2 tablespoons peanut oil, or other vegetable oil
2 cloves garlic, sliced thin
2 to 4 small, hot chiles, sliced thin
1 tablespoon minced ginger
2 tablespoons water or seafood stock
1 teaspoon corn, potato or tapioca starch
2 tablespoon minced chives
1/2 teaspoon freshly ground Sichuan peppercorns (optional)
3 tablespoons chopped fresh rau ram or cilantro
A splash of Vinegar




INSTRUCTIONS
Mix the squid, white pepper, salt and Shaoxing wine together in a small bowl. Massage it all in. Let this sit for 20 minutes, while you chop everything else and get the oil hot.
If you don't have a mega-burner, and most people don't, get the wok very very hot, and add 1 tablespoon of the peanut oil. The second you see a wisp of smoke rise from it, add half the squid and stir fry 1 minute. Remove it from the wok and set it aside. Add the second tablespoon of oil, and when that just barely smokes, add the second half of the squid and repeat the process.
Mix the water and the starch into a slurry.
If there's no oil left in the wok, add another tablespoon and stir fry the ginger, garlic and hot chiles for 30 seconds. Stirring the slurry constantly, add the starch to the wok, along with the squid, and stir fry another 90 seconds.
Add the remaining ingredients and stir fry another 30 seconds. Serve over steamed rice.
IF YOU DO HAVE A SERIOUS BURNER. If you can create "the breath of the dragon," add the oil to the wok, get it hot, add all the squid with the garlic, chile and ginger and stir fry 1 minute to 90 seconds, then proceed.

Rabbit Cacciatore

Ingredients
1 (2 1/4) pound rabbit, cut into 6 to 8 pieces
Kosher salt and freshly ground pepper
3 tablespoons fresh thyme leaves (or 1 tablespoon dried)
1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried)
1/4 cup all-purpose flour (or Wondra flour works great)
2 tablespoons extra virgin olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2/3 cup chopped mushrooms
3 cups chopped, very ripe tomatoes (or canned plum tomatoes)
2 red bell peppers, seeded, cut into 1-inch cubes
1 bay leaf
16 salt-cured olives, black or green, pitted



1. Brown the rabbit pieces:
Sprinkle the rabbit pieces generously with salt and pepper. Rub half of the thyme leaves into the pieces, then sprinkle with flour to lightly coat.
Heat olive oil in a large skillet on medium high. Place the rabbit pieces in the pan in a single layer. Do not stir.

Cook for 2 to 3 minutes on one side until lightly browned, then turn the pieces and brown on the other side for a minute or two more. Remove the rabbit pieces to a dish to set aside.

2. Add the onions and then garlic, bell pepper, mushrooms, rosemary, and thyme:
Reduce the heat to medium. Add onions to the pan, cook for 1 minute. Then add garlic, bell pepper, and mushrooms, cook for a couple minutes more. Add the rosemary and the remaining thyme.

3.Add the rabbit back into the pan with tomatoes and bay leaf:
Reduce heat to medium low; cover the pan and cook for 35 minutes.

4.Add the olives:
Uncover the pan and add the olives. Leave the cover off.

5.Boil off excess liquid:
Increase heat to high and cook for several minutes to boil off excess moisture and reduce the sauce.

When the liquid has reduced by half, check the seasoning, add salt or pepper to taste, remove from heat and serve.

Serve with rice, pasta, or potatoes.

Pork brain fried on butter

Ingredients for fried pork brains.
200 g of pork brains
1,5 tablespoon of butter
1 small onion
a pinch of salt
a pinch of white pepper


Clean the brains from membranes, then soak in water for 20 minutes. Drain the water afterwards.

Melt the butter in a pot and add finely chopped onion. Fry on a low heat for 3 minutes. After that, add the pork brains, salt and pepper. Continue frying for another 3 minutes. Keep stirring occasionally. Serve with toast.

Enjoy!

Bloody Mary

Ingredients
large handful of ice
100ml vodka
500ml tomato juice
1 tbsp lemon juice, plus 2 slices to serve
few shakes Worcestershire sauce
few shakes Tabasco (smoked Tabasco is nice)
pinch celery salt
pinch black pepper
2 celery sticks, to serve

Ingredients
large handful of ice
100ml vodka
500ml tomato juice
1 tbsp lemon juice, plus 2 slices to serve
few shakes Worcestershire sauce
few shakes Tabasco (smoked Tabasco is nice)
pinch celery salt
pinch black pepper
2 celery sticks, to serve


Method
STEP 1
Place the ice in a large jug. Measure the vodka, tomato juice and lemon juice and pour it straight onto the ice.

STEP 2
Add 3 shakes of Worcestershire sauce and Tabasco (or more if you like it very spicy) and a pinch of celery salt and pepper. Stir until the outside of the jug feels cold, then strain the cocktail into 2 tall glasses.

STEP 3
Top up with fresh ice, add a celery stick and lemon slice to both glasses and enjoy.

Vegetable Soup

Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
1 teaspoon sea salt, more to taste
freshly ground black pepper
1 medium carrot, diced
1 small sweet potato, diced
1 (14.5-ounce) can fire roasted diced tomatoes
4 garlic cloves, chopped
2 teaspoons dried oregano, or 2 tablespoons chopped fresh thyme or rosemary
¼ teaspoon red pepper flakes, more to taste
4 cups vegetable broth
2 bay leaves
1 cup halved cherry tomatoes
1 cup chopped green beans
1 zucchini, diced
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons white wine vinegar
1½ cups chopped kale


Instructions
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes. Add the carrot and sweet potato, stir and cook 2 more minutes.
Add the canned tomatoes, garlic, oregano, and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
Stir in the cherry tomatoes, green beans, zucchini, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
Stir in the vinegar and the kale and cook for 5 minutes, until the kale is wilted. Season to taste and serve.

Fruit

Fruit on head.

Old-Fashioned Homemade Hard Candy

Ingredients
2 cups white sugar

1 cup water

¾ cup light corn syrup

½ teaspoon peppermint extract

1 drop red food coloring (Optional)

⅛ cup confectioners' sugar


Directions
1. In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.

2.Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.

3. Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

FRENCH FRIED FROG LEGS

INGREDIENTS
1 1/2 to 2 pounds frog legs
1 cup milk (optional)
1 tablespoon salt
1 tablespoon black pepper
1 cup flour
10 tablespoons clarified butter, divided
3 garlic cloves, sliced very thin
2 to 3 tablespoons lemon juice
2 to 3 tablespoons minced fresh parsley

INSTRUCTIONS
1.if you're marinating, soak the frog legs in the milk in the fridge for an hour. You can skip this with store-bought frog legs. Meanwhile, mix the salt, black pepper and flour in a bowl, then chop the garlic and parsley.

2.Heat 5 tablespoons of the butter in a frying pan large enough to hold all the frog legs; if you don't have a pan large enough, put a baking sheet in the oven and set a rack inside. Turn the oven to about 180°F. You'll use this to store the finished frog legs while you fry the rest. If you do have a large enough pan, set the baking sheet with the rack set inside next to the stovetop.

3.Dredge the frog legs in the seasoned flour and shake off the excess. Fry in the butter over medium-high heat until golden, about 3 to 5 minutes per side. Flip only once if you can help it, as the flour coating is fragile. Set on the rack to drain when the frog legs are done.

4. Discard the butter in the pan and wipe it out with a paper towel. Set the pan back on the stove over medium-high heat. When the butter is hot, sauté the garlic until it smells good, about 1 minute. Turn off the heat and swirl in the lemon juice. Arrange the frog legs on individual plates, and, right before you serve, mix the parsley into the sauce. Pour it over the frog legs and serve immediately.

Caramelised calf brains, capers and beurre noisette

Ingredients

VEAL BRAINS WITH BROWN BUTTER
4 calf brains , 2 lobes separated
2l court bouillon, or light vegetable stock
2 lemons
100g of plain flour, seasoned with salt and pepper
2 tbsp of olive oil
125g of salted butter , diced
80g of baby capers , drained
2 tbsp of parsley , chopped
sea salt
white pepper , freshly ground

POMMES PURÉES
600g of Désirée potatoes , or similar floury potatoes, peeled and cut into large pieces
150g of unsalted butter , chilled and diced
50ml of double cream
50ml of whole milk
sea salt


Method

1. Soak the brains in cold water for 24 hours before use
4 calf brains , 2 lobes separated

2.When ready to cook, start by making the pommes purée. Add the potatoes to a large pan, cover with cold water and season generously with sea salt. Place over a high heat, bring to the boil, then allow to gently simmer until the potatoes are tender
600g of Désirée potatoes , or similar floury potatoes, peeled and cut into large pieces
sea salt

3. Tip into a colander and drain well before returning to the empty pan. Place over a low heat for 30 seconds or so to evaporate any excess liquid

4. Transfer the potatoes to a fine sieve (or potato ricer) and push them through into a clean pan. Whisk in the butter, followed by the cream and milk - if the purée splits at any point, simply pour in an extra 100ml of milk and whisk until it reforms. Transfer to a pan and cover with a cartouche until ready to re-heat
150g of unsalted butter , chilled and diced
50ml of double cream
50ml of whole milk

5. To prepare the brains, drain well and use a small knife to cut away any tubes remaining near the base of the brains. Add the court bouillon to a pan, bring to the simmer, then lower in the brains. Bring back to a simmer and poach for 10 minutes
2l court bouillon

6. Meanwhile, remove the skins and pith from the lemons and cut in half. Remove the pips, segment each half then chop the segments into small pieces. Set aside in the fridge and retain any excess juice for later use
2 lemons

7.Remove the pan containing the brains from the heat and allow them to cool in the bouillon. Drain the brains from the liquid and gently remove the membranes that cover each lobe

8. Dry using kitchen paper and carefully dust all over with the seasoned flour. Place a heavy-based pan over a high heat, add the oil and heat until smoking-hot. Add the lobes to the pan, rounded-side down. At the same time, place the pommes purée in a medium flame to re-heat
100g of plain flour, seasoned with salt and pepper
2 tbsp of olive oil

9.Fry for 2-3 minutes until nicely golden-brown, then take the pan off the heat and drain away the oil. Place the pan back over the heat and add the butter - after 1-2 minutes it will turn a nut-brown colour
125g of salted butter , diced

10.When the butter reaches this stage, turn the lobes over and use a spoon to continuously baste the butter over the brains for 5 minutes. Transfer the brains to serving bowls and add a few drops of the reserved lemon juice to the pan - at this point the butter will foam up

11.Pass the butter through a fine strainer into a small pan. Stir in the drained capers, chopped lemon segments and parsley, then taste the sauce to see if it needs seasoning. Once the correct flavour has been achieved, spoon over the brains and serve
80g of baby capers , drained
2 tbsp of parsley , chopped
sea salt
white pepper , freshly ground

Homemade Mountain Drew

Ingredients
1 gallon carbonated water
3 cups sugar
1/4 tsp cream of tartar
1/2 cup lemon juice
1/2 cup orange juice
1/4 cup lime juice
1 cup water
1/2 orange peel
1/2 lime peel
1/2 lemon peel

Instructions
Combine your cream of tartar, sugar, and a cup of water.
Place it on a pot on the stove and bring to a boil.
Once it starts boiling, lower the heat and allow it to simmer for 20 minutes.
Then, turn off the heat and let it cool.
Once your mixture is cool, separately boil another cup of water.
Add in the fruit peels and remove from the heat.
Cover and set aside, allowing it to steep.
Once it has reached room temperature, you need to strain it.
Add the citrus peel water to the sugar mixture.
Blend them all together and add in carbonated water.
Mix gently to combine.
Once everything has dissolved, it is completely mixed and ready to drink.

Toad

Cool Guy with Toad

Squid Stew

Ingredients
4 tbsp olive oil
4 mixed red, yellow or orange peppers, deseeded and sliced
1 red onion, finely sliced
100g soft cooking chorizo, finely chopped
½ tsp chilli flakes, (optional)
4 sprigs thyme
4 cloves garlic, sliced
1 bay leaf
50ml red wine vinegar
25g caster sugar
500ml passata
400g squid, cleaned and sliced
400g tin butter beans, drained and rinsed
½ small bunch flat-leaf parsley, chopped

STEP 1
Heat the oil in a large pan and fry the peppers and onions over a medium heat for 20-25 minutes, stirring occasionally, until very soft and tender – add a splash of water if they start to catch, as you don’t want them taking on too much colour. Add the chorizo and chilli flakes, if using, and fry for 5 minutes until the chorizo releases its oil. Add the thyme, garlic and bay, and simmer for 2 minutes. Add the vinegar and sugar, and stir until the sugar has dissolved. Tip in the passata, then swirl a splash of water through the jar and add this, too. Season and bring to a simmer.

STEP 2
Stir in the squid, then cover and cook over a low heat for 1 hour. Add a splash of water to cover the squid, if needed. Check it after 1 hour – the squid should be tender but not mushy.

STEP 3
Fold in the butter beans and check the sauce for seasoning – it should be sweet and sour. Simmer, uncovered if needed to thicken the sauce slightly. Cook for 10 minutes more, stir in the parsley and serve with crusty bread or an orzo salad.

Christmas hot chocolate

Ingredients
For the classic dark hot chocolate
25g/1oz light muscovado sugar
20g/¾oz cocoa powder
200g/7oz dark chocolate, broken into small pieces
toasted marshmallows, whipped cream, cookies, cubed brownies and chocolate shavings, to garnish

For the eggnog hot chocolate
25g/1oz light muscovado sugar
20g/¾oz cocoa powder
200g/7oz dark chocolate, broken into small pieces
500ml/18fl oz full-fat milk
200ml/7fl oz double cream
100g/3½oz golden caster sugar
4 free-range egg yolks
100ml/3½fl oz brandy or rum, or 50ml/2fl oz of each
freshly grated nutmeg, to serve


Method
1. To make the classic dark hot chocolate, bring 500ml/18fl oz water, the sugar and cocoa powder to a simmer for 2 minutes, then take the pan off the heat and add the chocolate, whisking well. Return to the heat and simmer for another minute, then pour into large mugs and top with generous helpings of the sweet garnishes.

2. To make the eggnog hot chocolate, bring 500ml/18fl oz water, the sugar and cocoa powder to a simmer for 2 minutes, then take the pan off the heat and add the chocolate, whisking well. Return to the heat and simmer for another minute.

3. Whisk together the egg yolks and sugar.

4. Bring the milk and cream to the simmer and pour over the egg yolks, whisking well as you do. Pour this custard mixture back into the pan and heat gently to thicken, stirring all the time. Take care not to let the mixture get hot as this will scramble the egg.

5. Take the mixture off the heat and add the alcohol. Decant the hot chocolate and eggnog into separate jugs, then pour both at the same time into heatproof glasses so they swirl together. Finish with a grating of nutmeg.

Orangeade Drink

Ingredients
2 cups water

1 ½ cups white sugar

6 cups water

1 ½ cups freshly squeezed orange juice

⅓ cup freshly squeezed lemon juice



Directions
Bring 2 cups water and sugar to a boil in a small saucepan; cook at a boil for 3 minutes, stirring to dissolve sugar, and creating a simple syrup.

Combine simple syrup, 6 cups water, orange juice, and lemon juice in a large pitcher; refrigerate until cold.

Dirty Water

Ingredients For Dirty Water
1 oz
rum
1 oz
vodka
1 c
black ice tea
1 tsp
lime juice
ice cubes


How To Make Dirty Water
1. Mix well and drink

Death by Chocolate Cocktail

Ingredients
1 ounce vodka
1 ounce coffee liqueur
1 ounce dark crème de cacao liqueur
2 scoops chocolate ice cream
2 tablespoons chocolate syrup
1 cup crushed ice
Whipped cream, for garnish
Maraschino cherry, for garnish

Steps to Make It:
1. In a blender, pour the vodka and coffee and chocolate liqueurs, then add the ice cream, chocolate syrup, and crushed ice.

2. Blend until smooth.

3.Pour into one or two stemmed glasses

4.Top with whipped cream and a cherry. Serve and enjoy.

Beer

ask the demoman for beers

Vodka

also ask heavy for vodka

Homemade Root Beer

INGREDIENTS

1 gallon filtered water
1 tbsp. birch bark
2 tbsp. sarsaparilla root
1 star anise
1 tbsp. licorice root
1 tbsp. ginger root
1 tbsp. fresh mint - minced
1 vanilla bean - split and seeded (both will go into the pot)
2 tbsp. sassafras root bark
1/2 cup molasses - Mild and unsulphured (not blackstrap)
1 cup granulated sugar
1/2 cup ginger bug







INSTRUCTIONS

Add one gallon of water to a large stockpot, then add the birch bark, sarsaparilla root, star anise, licorice root, ginger root, mint, and vanilla bean, along with its seeds. Bring to a boil, then reduce to a simmer, cover, and cook for 30 minutes.
Add the sassafras root bark, stir, then cover and cook for an additional 15 minutes.
Take the pot off of the heat, then thoroughly stir in the sugar and molasses.
Fill a sink with water, then gently set the pot into it to cool until it reaches no more than 100 degrees F. About 2 hours.
Once cool, remove the pot from the sink and strain through cheesecloth, into a large bowl or pot. Thoroughly stir in the ginger bug.
Using the funnel, fill each bottle until there is 1-2 inches of airspace from the top.
Put the bottles in a cool, dark space to ferment for 2-3 days (depending on how cool you keep your house). Be sure to set them somewhere so that if a bottle cap pops off from the pressure, it won't mess anything up. Move to your refrigerator and allow it to cool for another 2 days.

Alsterwasser

INGREDIENTS
8 oz Amber or Pale Lager
8 oz Sparkling Cloudy Lemonade




DIRECTIONS
Technique: Simple Combine
1. Half fill a pint glass with lemonade.
2. Fill the remaining half with beer.

Black Coffe

BLACK COFFEE INGREDIENTS
Water – Use clean pure water to boil.
Coffee powder – You can use any instant coffee powder that is strong and flavorful. You can use freshly roast grind coffee powder too.
Sugar(optional) – I used cane sugar, you can use white sugar or just skip it.


BLACK COFFEE (2 WAYS)
I have shared 2 ways to make black coffee at home

Instant Version – This is quickest and easiest as it involves just mixing hot water with instant coffee powder along with sugar if adding.
Filter Coffee Version – This is made by brewing a thick coffee decoction then adding hot water to it.

Dirty Martini

Ingredients
2 1/2 ounces gin or vodka
1/2 ounce dry vermouth
1/2 ounce olive brine
Garnish: 2 to 4 olives



Steps
Add the gin or vodka, vermouth and olive brine to a shaker filled with ice.

Shake for 15–20 seconds until well chilled.

Double strain through fine mesh strainer into a chilled cocktail glass.

Garnish with a skewer of olives.

Spiced wine

Ingredients

100g light muscovado sugar
2 oranges
zest pared, juice squeezed from one, the other cut into chunks
2 cinnamon sticks
broken in half
little freshly grated nutmeg
1 x 75cl bottle light red wine
1 apple
quartered, cored and thickly sliced

Method
step 1
Put the sugar, the orange zest, juice and chunks, cinnamon and nutmeg in a pan with 300ml/1⁄2pt water and bring to the boil. Simmer for 10 mins to infuse the spices, then add the wine and apple slices and bring to a simmer. Serve in heatproof glasses.

Venison wellington

ingredients

700g trimmed loin of venison
1 tbsp olive oil
plus a little extra
1½ tbsp English mustard
50g butter
1 large shallot
finely chopped
1 garlic clove
crushed
400g chestnut mushroom
very finely chopped in a food processor
1 tbsp finely chopped thyme
leaves
1 tbsp finely chopped parsley
2 tbsp brandy
12 slices prosciutto
plain flour
for dusting
375g pack all-butter puff pastry
2 egg yolks
beaten
To serve
mashed root veg
gravy


step 1
For detailed step-by-step images to help with creating your wellington, visit our guide page. Firstly, dry the venison with kitchen paper, then season well. Heat the oil in a frying pan and sear the meat all over for about 8 mins. Brush with mustard, leave to cool, then chill for 20 mins. Reserve any juices for the gravy.

step 2
Melt the butter and soften the shallot and garlic. Add the mushrooms, herbs and seasoning, and cook for 10 mins until you have a paste-like mixture. Add the brandy and cook until it’s evaporated. Leave to cool.

step 3
Overlap 2-3 sheets of cling film on a clean surface and lay the prosciutto in 2 rows, slightly overlapping each slice. Spread the cooled mushroom paste all over the prosciutto, creating a thin, even layer.

step 4
Place the fillet in the centre of the mushroom mixture. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat.

step 5
Roll into a sausage shape, twisting the ends of the cling film as you do, to form a tight log. Chill for 30 mins to firm up.

step 6
On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, and trim the edges to neaten.

step 7
Carefully unwrap the prosciutto parcel and lay in the middle of the pastry.

step 8
Fold over the bottom half of the pastry. Lightly brush the rest of the sheet with beaten egg.

step 9
Roll the whole thing around the meat to encase. Neatly fold under the shorter edges to create a parcel.

step 10
Transfer to a baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped. Brush the pastry all over with beaten egg yolk.

step 11
Chill for at least 30 mins or up to 24 hrs. Then, using the back of a knife, mark the pastry, being careful not to cut all the way through. Heat the oven to 220C/200C fan/gas 7.

step 12
Lightly oil a non-stick baking tray and heat until hot. Put the wellington on the tray and bake for 30 mins (35 mins for well done). Remove from oven, brush with extra egg and rest for 20 mins.

step 13
To make venison gravy, melt a large knob of butter in a medium pan, add 1 finely chopped shallot, 1 crushed garlic clove and 1 thyme sprig, and cook until soft. Add 1 tbsp flour, brown for about 1 min, then pour in 250ml Port and reduce by two-thirds. Add 400ml beef stock and any reserved juices from the venison, then reduce again by two-thirds until syrupy. Season, add 1 tbsp redcurrant jelly, if you like, and strain before serving.

Homemade Kiwi Jam

Ingredients


6 kiwis (475g), finely chopped
¾ cup (150g) granulated sugar
1 teaspoon (5g) lemon juice
Pinch of kosher salt (1g)




Instructions
In a medium pot, combine kiwis, granulated sugar, lemon juice, and kosher salt. Heat mixture over high heat, stirring constantly with a heat-proof spatula. Once the mixture starts to bubble up, reduce the heat down to medium-low.
Cook the mixture for 10-15 minutes, stirring constantly until the jam is thick and viscous. To test if the jam is ready, I usually like to run my spatula along the bottom of the pot in a straight line. If it takes more than a second for the line to fill back up, the jam is usually ready. I like to err on the side of caution and take the jam off almost too early—if it's not done yet, you can always return it back to the heat.
Once ready, remove the pot from the heat and transfer the jam to a heatproof container. Let the jam cool completely at room temperature, then transfer to the fridge.
Stored properly in an airtight container in the fridge, this jam will usually last for two months.

Hot Banana Water

Ingredients

1 quart water

2 banana peels


Directions
Cut off the ends of the banana peels. Bring water to a boil in a large pot. Add 1 banana peel to boiling water. Turn off heat, cover, and wait for 10 minutes. Add 1 more banana peel. Wait 10 more minutes. Stir to incorporate flavors. Strain into mugs and serve warm.

Homemade raspberry jam

Ingredients


1kg raspberry
juice of 1 lemon
1kg bag jam
sugar (the one with pectin added)

Method
step 1
Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.

step 2
Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it – it should wrinkle and look like jam. If it doesn’t, boil for 2 mins, then test again.

step 3
The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.

Sugar Skull

Ingredients
Betty Crocker™ gel food color
1/4 cup meringue powder
6 cups granulated sugar
1/3 cup water
7 1/2 teaspoon meringue powder
6 teaspoons water
1 pound powdered sugar
Royal Icing
Sugar Skulls (makes 4 medium 3-D skulls)

Step 1
Mix the sugar, meringue powder and water together until all the granules of sugar are wet. Pick up a handful of the mixture and squeeze in your hand. If it holds together, its ready. If it falls apart, it will need a tiny bit more water.

Step 2
Fill your skull mold with the wet sugar, pressing down on the sugar, compacting it as you go. Fill both the front and back skull cavities with the sugar. Scrape off the excess sugar.

Step 3
Cut a piece of parchment paper and a piece of cardboard just a bit bigger than your mold. Set the parchment paper down on top of the mold. Set the cardboard on top of the paper. Grab onto the mold and cardboard, and carefully flip the whole thing upside down. Set it on the counter, then carefully lift the mold up off the sugar skulls. The mold should pop right off. If the sugar sticks, it's too wet. Scrape it out of the mold, clean the mold, and add some more dry sugar to the mixture and try molding it again. If your sugar skulls do not hold together, the mixtures needs more water.

Step 4
Your sugar skulls now need to dry. Midway through the drying cycle you need to carefully flip them over so the back sides can dry out at well. They should be ready to decorate in 12-24 hours.

Step 5
Make royal icing. Beat together powdered sugar, meringue powder, and water until its shiny and will hold stiff peaks.

Step 6
Once your skulls are dried, spread a thin layer of royal icing on the flat part of the back side of each skull. Press the front and back sides together. Use your finger to wipe off the icing that oozes out from in between the two pieces. Allow the skulls to dry for at least an hour.

Step 7
After your skulls are dry, they are ready to decorate. Color small bowls full of royal icing using food coloring. If you wont be using the icing right away, be sure to cover each bowl with plastic wrap.

Step 8
Pipe royal icing onto the skulls. Any simple or elaborate designs. Get as creative as youd like and use lots of bright colors on each skull for a dramatic appearance.

Step 9
Allow your sugar skulls to dry for several hours before using them as decorations for your Day of the Dead event.

Rose

just eat it

Trash Fast Food

don't eat fast food

Like Guide?

[Maximus10113X]

Very nice guide the Apple Juice tasted very nice. Wait…

[The Living Glitch]

I am not kidding: publish this as a physical book. It’d do serious numbers.

[kïwi (fruit) #FreeDiddy]

holy crap this is actually so insane

[NuclearLuke]

SHUT UP AND TAKE MY UPVOTE

[Leva the Star]

So this is food of champions

[Homeless Heavy Without A Home]

Thank you

[Psycho]

this is a huge guide. good job dude

[Homeless Heavy Without A Home]

new recipes coming soon!

[samuele sulecco]

I EATED THE HAT HAM! it tasted like plastic....?

[Homeless Heavy Without A Home]

Enjoy ❤