A Wanderer's Cookbook

Introduction
Feeling hungry while you're wandering Level 0?
Bored of the same 3 meals over and over again?
Don't worry! This cookbook will give you enough information to turn your Backrooms culinary adventure from a diet of wallpaper and Almond Water to a gourmet delight!
*We are not responsible for potentially dangerous recipes written in this book, as it is a heirloom. We assure you that nothing we wrote upon publication was lethal. If you die due to cooking in this and are upset. Please go to your nearest M.E.G base to be terminated for being a walking corpse.
==Mac & Cheese==
Want to enjoy some good old-fashioned Mac & Cheese like you did in The Frontrooms but can’t because you aren't there? This recipe will help!
Making the ingredients:
Butter - If you do happen to have any sort of butter on you, then it’s suggested to use that. If not, then follow the following directions. Find any mold you can, doesn’t matter which level or where or what it looks like. Then what you’re going to want to do is grab a container half full of Almond Water and leave the mold in there overnight. After that, put it through a coffee filter to filter out the Almond Water. Then take the same amount of body fat as the mold from an entity of your choice, preferably an Insanity, and mix it together in a mixing pot until the substance becomes creamy. If you want to have a variety of flavors, then feel free to take a variety of entity fats for this. Then leave it to solidify, preferably in a fridge.
Milk - If you do happen to have any sort of milk on you, then it’s suggested to use that. If not, then follow the following directions. The process of making milk is similar to the process of making butter, only instead of leaving it to solidify after mixing mold with entity body fat, you boil it using a saucepan and pouring a cup of Almond Water. If you don’t have a saucepan, then you can use any equipment that is made for heating things up, but a saucepan is recommended for better results.
Cheese - If you do happen to have any sort of cheese on you, then it’s suggested to use that. If not, then follow the following directions. Use the same technique to make mold as used for butter and milk, but instead of mixing it with entity fat, you get a handful of Wormlings and boil them in a saucepan while churning it until they reach a cream-like state. After this, you slowly churn the substance for ten minutes for it to be easier to pour. You then want to mix the mold with the Wormling substance vigorously until you have a cream-like substance. You then let it solidify, preferably in a fridge.
Flour - If you do happen to have any sort of flour on you, then it’s suggested to use that. If not, then follow the following directions. The process for substituting flour is very simple compared to the other ingredients. All you need to do is grab some wheat crops, preferably from Level 10, and put it in a saucepan half full with Almond Water. After half an hour, pour it onto a coffee filter and leave it out to dry. After drying, ground it until it turns into powder.
Pasta - If you do happen to have any sort of pasta on you, then it’s suggested to use that. If not, then follow the following directions. Take two cups of your flour and 200 grams of any entity fat and mix it in a saucepan half full of Almond Water until it solidifies into the pasta you want. Then form the substance you have into macaroni shape.
Cream - If you do happen to have any sort of cream on you, then it’s suggested to use that. If not, then follow the following directions. Grab an Energy Drink of any kind and put it through coffee filters 6 times until you’re left with sugar. Do this with enough energy drinks until you have enough sugar to fill up a small bottle. Then mix the sugar with Almond Water until it dissolves. After that, put the substance in any equipment made for heating things up, preferably a pressure cooker, until it becomes a syrup-like substance.
Roux - If you do happen to have any sort of roux on you, then it’s suggested to use that. If not, then follow the following directions. Mix your flour with entity fat of your choice with both of equal proportions. Then pour the mixture in a saucepan half filled with Almond Water and continue mixing for half an hour. 
Making the food:
First, you want to boil the pasta in a saucepan half full of Almond Water for half an hour, then drain it and set it aside. Melt the butter in a pan over medium heat. Once it's melted, add in the flour. Using a whisk, stir the flour into the butter until it is combined and has no lumps. Keep mixing this around until it turns a light brown color. This will take a few minutes over medium heat, and you will want to stir it constantly or it could burn. Once it's brown, dump in your spices (if you have any) and stir them around until fragrant. Once they're combined, add the milk.
Once the milk is in, turn up the heat a little and stir as vigorously as you can. You want to break up the roux, so the mixture is nice and smooth, you'll see lots of clumps at first. Keep stirring until it comes up to a boil, then let it boil for two minutes while stirring constantly. It should get nice and thick during this time. The whisk will begin to leave marks in the sauce. Once the two minutes is up, turn down the heat to low and keep stirring until the bubbling stops. Then give it a taste test. If it tastes like flour, then you will want to simmer it a few more minutes. If it tastes good, move on to the next step. 
You'll want to add the cheese little by little. Mix each batch of cheese in until it's melted and then add more. Make sure to keep the heat on low and keep stirring. Once all the cheese is in, taste the sauce. You can add more salt and pepper at this point or any other seasonings you like, if you have any.
Add in half of it at first, and then keep adding until you reach what looks like a good ratio of sauce to macaroni to you. This usually uses up three-quarters of the pasta.
Congrats! You now have a nice substitute of Mac & Cheese!
Notice: The Mac & Cheese will taste a bit off-putting and maybe even a bit disconcerting, but that’s only because the usual Frontrooms version isn’t being made and doesn’t usually mean anything bad, so you’ll have to get used to the slightly weird taste. Also make sure to not get anything wrong, as even a minor mistake in a step along the way could get you sick.
==Meat==
Almond-Marinated Hound Rib 
 Grilled Insanity Steak 
Medium-Rare Gambler
Night Burger
Salted Hound
Kentucky Fried Screecher
Grilled Chicken
Roasted Archraven
Exceedingly Well-Done Bio-Meat
Honey Mustard Zverikal Steak
Clump Arm Steak & Fingers 
Skinned Bread
Pizza
Fat Snack
Juice-Ache rolls
===Almond-Marinated Hound Rib===
Preparing the meat:
Almond-Marinated Hound rib
You want very fresh meat, so get the marinade into the pan before you kill the Hound. Here's how to make it: 
*1 cup of Almond Water (or Cured Almond Water)
*1 teaspoon of brown sugar
*Liberal Crimson Oil
If you have a Hound ready, great! If not, start screaming. A Hound will probably come to try to kill you soon. Then, take your spear and stab it through the heart. This will get it nice and juicy for when you eat it. You can get a lot of meat off of it, but we won't be cooking those today. Instead, we will be curing it. Get some nice rib meat and get it into the pan. It'll marinate in its own blood as well as the marinade you made earlier. Flip it occasionally and make liberal use of herbs and spices. Serve with some vegetables. ALWAYS cook until Well Done, as consuming it while Rare or Medium-rare has a 40-50% chance or higher of infecting you with Hound Virus. 
===Grilled Insanity Steak===
Note: You can substitute human or faceling meat for insanity meat in this recipe, though this counts as cannibalism and is not endorsed by this cookbook.
Grilled Insanity Steak
Get your grill going with charcoal, and then get a friend watching it and head to Level 6. Kill an insanity in any way, you don't need to worry about damaging specific areas of the meat. Use a cooler if you can, otherwise just head back to your grill. Butcher the insanity in any way you feel good with. Add salt and pepper, and slap it onto the grill. Flip it a few times, and then you're good to eat.
===Medium-Rare Gambler===
Medium-Rare Gambler
First, you'll need to take a gambler from Level 2 (Altrooms), then cut the gambler with a butcher knife or a sniper rifle (their skin is tough). After you have a cut-up gambler, dispose of the head (If you use the head for this recipe, we recommend that you remove the brain.) then put the part of the gambler you want to eat in an oven at 130/135 degrees Fahrenheit. Once the dish is done, put it on a plate and put salt and pepper (optional) onto the meat. Use the poker chips on the gambler for spreading sauce (optional).
Once done, leave them to cool for at least 5 minutes, then you are ready to go. Once you've finished, enjoy the meal! Also, a warning: They might be hard to chew due to their hard muscle tissue.
=== Night Burger===
Get ready to put on some headphones! Because we are making a burger out of a Nightstalker!
=== DISCLAMER===
You will need to aquire headphones to avoid the screech a Nightstalker makes from lethal damage.
=== Ingredients===
Ground Beef - Draw a Nightstalker to a lonely area while wearing headphones; when it attempts to attack you, damage it lethally; make sure to keep your ears protected while it screams before death. After killing it, run to either a different level or a different area to avoid drawing other Nightstalkers to your location.
Cheese - Locate a cow in a level with fields or farms; and do the Frontrooms' usual process of creating cheese with milk.
Buns - Locate wheat in Level 10, and create buns out of bread you make with the wheat.
Other - We cannot provide a guide for every other topping.
=== Tutorial===
1 - Take your ground beef and shape it into a patty, season it if possible.
2 - Take a thin slice of cheese from the cheese you have access to.
3 - Take your buns out and toast them for 60 seconds
4 - Cook your ground beef over a pan, flip it when one side is visibly cooked.
4.5 (OPTIONAL) - Place cheese on top of your beef as it's cooking. This will melt the cheese slightly.
5 - Take your toasted buns and put the bottom bun on the bottom, placing the cooked patty on top of the bottom bun; the cheese on top of the patty, and the top bun on top of the cheese.
Enjoy your delicious cooked entity, straight from Level 9!
===Salted Hound===
Salted Hound
You should have some leftover Hound meat salted from prior recipes. Simply roast it and you have some quick food ready that can last a few months.
===Kentucky Fried Screecher===
First, prepare a bowl of water and a bowl filled with fine breadcrumbs. Take your Kitchen Long-sword/Machete and decapitate a Screecher. Then, impale it to drain the stomach acids. Wait 2-4 hours and get some decent cuts of meat. 
Bring your Screecher cuts to your kitchen, and then dunk the entire thing in water. Then, start breading them. Do that for a while, and then make sure that nothing is over breaded. Then, slap the meat in the pressure fryer. Make sure to always cook it longer than you think you should.
EXTREMELY IMPORTANT: MAKE SURE ALL STOMACH ACID HAS BEEN VACATED FROM THE CHEST CAVITY OF THE SCREECHER. OTHERWISE, THE MEAT WILL BE DANGEROUSLY POISONOUS.
Kentucky Fried Screecher
===Grilled Chicken===
Sadly, actual Frontrooms chickens don't exist in the Backrooms. "Chickens" are actually shape-shifting alligator void monstrosities, but you can still cook them. 
Prepare the following:
1 Tablespoon of Smoked Crimson Fern (Tastes similar to Frontrooms Paprika)
1 Tablespoon of Crimson Oil
Some Minced Garlic from the Snackrooms
1 Tablespoon of Almond Water
1 Teaspoon Crimson Leaf
Grilled Chicken
Blend this into a marinade and refrigerate it. Then, head to Level 3 with your Plasma Rifle. Take left turns whenever you can, and eventually a "chicken" will come to attack you.
NOTICE: IT IS IMPORTANT THAT YOU KEEP TRACK OF TIME. IF YOU SPEND MORE THAN 24 HOURS IN LEVEL 3, YOU WILL DIE.
Once you see the "chicken", immediately blast it with the plasma rifle until you're sure it's dead, and then hack what's left of it into pieces. This is insurance, since chickens are some of the most dangerous entities. After you've killed it, put on latex gloves and a mask. Cut choice pieces of meat, and then get them at least 8 meters from the rest of the body. Make deep incisions into the meat, and then boil it in Almond Water. This will force the venom out of its venom glands. Discard the Almond Water and the rest of the body in a container clearly marked as a bio-hazard. Then, take the meat to your grill. Heat the grill up to at least 500 degrees Fahrenheit and start grilling the meat. Douse the meat in almond water, and then spread the marinate over it. The meat will have an amazing consistency and taste but ensure that you extracted the venom before biting into it, as it is incredibly potent.
===Roasted Archraven===
Kill an Archraven with a knife, remove all their feathers, cut their heads, remove all their organs, and make them boil in a saucepan. After that, take the Archraven's body and cook it in an oven. After several minutes, serve the roasted Archraven on a plate and enjoy.
=== Exceedingly Well-Done Bio-Meat===
Exceedingly Well-Done Bio-Meat
Bring weapons for your journey for Bio-bot flesh, and a lucky charm. Bio-bots are the only entity found in Level 1443, and are extremely common. A disposable-class bio-bot is enough to feed a normal survivor for a day. Pray that you do not become the food for the bio-bots.
Cook Bio-bot meat on a stick (or other pointy material/tool) above a fire (make sure it's extra hot). Make sure it looks black, if not, it can re-animate and become a parasite. Make sure all sides are cooked equally. Remove all pink (not red) meat. Season with salt and pepper.
===Honey Mustard Zverikal Steak===
Bring a weapon to temporarily stun a Zverikal, then chop off its leg with a machete, Zverikals are very aggressive, but the reward is worth it due to a single leg being able to feed 3 people for 2 days.
Honey Mustard Zverikal Steak
As soon as you have the leg, begin scraping the skin and any parts with ink off of it, then stick it on a grill for 10 minutes and then flip it, while you do this you can put any type of spicy honey mustard into a big pot and raise it to a boiling temperature, as soon as you have the honey mustard boiling and the leg off the grill, you can stick the leg into the pot and swirl it around, and voila! You have the Honey Mustard Zverikal Steak!
(K.I.T.E not responsible for any deaths resulting in the swallowing of Zverikal ink)
===Clump Arm Steak & Fingers===
Clump Arm Steak & Fingers
You'll need: One hacksaw, one detached Clump arm, breading, spices, butter, and a good sense of morality taste 
#Hack off an arm with the hacksaw. Sounds difficult, but it isn't.
#Cut off a cut of choice and fingers.
#Deskin/debone the fingers. Bread the meat.
#Fry the fingers and filet the meat.
#Serve with Fried Death Rat tails as French fries.
=== Skinned Bread===
List Of Ingredients: 
*1 Dead Skinstealer
*Oven with Stove
*Weapons (Like a Spear and a Pistol)
*5 cups of Flour
*2 1/4 Teaspoons of Yeast
*1 2/3 cup of Water, lukewarm temperature (90°F to 110°F)
*2 1/2 teaspoons of Salt
Prep Time: 20 Minutes, Bake Time: 20-25 Minutes, Total Time: 2 Hours and 10 Minutes
A slice of undercooked skinned bread
Steps: Take a dead skin stealer and cut off parts of its skin, make sure your cuts are thin. Leaving some veins on your cuts are fine but the more exact you are with your cuts the better your finished outcome will be. 
# Sizzle your skin cuts on a pan on top of the stove, set your stove to high and after 5 minutes are up, flip the skin cut. Depending on how much skin you cut off this may take some time so make sure you don't have a busy schedule. If you have veins and arteries on your cuts, wait until you hear sizzling and popping. Those are the veins, and you don't want to eat under cooked Skinned Bread.
#Mix all your ingredients together (except the skinned cuts)
#Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
#Stir together all of the ingredients (except the cornmeal) in a large bowl, starting with 4 1/2 cups of the flour. Use a sturdy spoon, or your stand mixer equipped with the beater paddle. Mix until everything comes together in a rough, shaggy mass of dough.
#If you’re kneading the dough by hand, turn it out onto a lightly floured surface, using some of the additional 1/2 cup of flour called for. Fold the far edge of the dough back over on itself towards you, then press it away from you with the heels of your hands. Rotate the dough 90°. Repeat this fold-press-rotate process with a rhythmic, rocking motion for about 6 minutes. When fully kneaded, the dough will be bouncy and smooth.
# If you are using your stand mixer, switch to the dough hook and knead the dough at medium speed for about 7 minutes, until it’s smooth, elastic, and feels a bit bouncy. If the dough doesn’t form a ball that clears the sides of the bowl, sprinkle in just enough of the additional flour to make this happen.
#Wrap the bread with your skin cuts until it is nice and covered up.
#Place the dough in a bowl that’s been lightly greased with vegetable oil or cooking spray; the bowl you started with is fine. Cover the bowl with plastic wrap or another airtight cover, and let the dough rise at room temperature until it's doubled in size, about 1 to 2 hours. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.
# Gently deflate the dough and cut it in half. Pat each half into a rough 6” x 8” oval.
#Working with one piece of dough at a time, grab a short side and fold the dough like a business letter (one short side into the center, the other short side over it). Use the heel of your hand to press the open edge of the “letter” closed. Gently pat and roll the dough into a log about 10” long. Repeat with the remaining piece of dough.
#Place the loaves, seam-side down, on a baking sheet (lined with parchment if desired). Sprinkle the pan (or parchment) generously with cornmeal; this will keep the bread from sticking and give it a crunchy bottom crust.
# Let the loaves rise, lightly covered with greased plastic wrap, for 45 minutes. They should become nicely puffy. Gently poke your index finger into the side of one of the loaves; if the indentation remains, your bread is ready to bake.
#Towards the end of the rising time, preheat the oven to 450°F.
#For extra-crusty crust and a great rise, add steam to your oven as follows: While the oven is preheating, place an empty cast-iron frying pan on the lowest rack. Bring 1 cup of water to a boil in the microwave or on the stove top.
# When your bread is risen, use a sieve to dust the loaves with a thin coat of flour. Then make three or four 1/2” deep diagonal slashes in each loaf; these slashes will help the bread rise evenly as it bakes. Place the bread in the oven and pour the boiling water into the frying pan below. Quickly shut the oven door. Wear good oven mitts during this process to shield your hands and arms from the steam.
#Bake the bread for 20 to 25 minutes, until the crust is golden brown, and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital thermometer.
#Turn the oven off, crack the door open, and allow the bread to remain inside for 5 additional minutes; this helps keep the crust crisp. Remove the bread from the oven and cool it on a rack. It’s best not to cut into the bread until it’s cooled down a bit; cutting into hot bread can negatively affect its texture.
#Store the bread, well-wrapped, at room temperature for a couple of days. Freeze for longer storage.
The bread itself is nice and soft with a nice golden-brown crust and a meaty flavor can be tasted at the end. As long as it's fully cooked then nothing bad should happen but if it was under cooked then you will get a bad case of salmonella. People have said that it tastes much better with some fig pudding which is made with the fruits found on level 209. It is a good cheap substitute for meat in case you don't feel like killing another entity for its meat because you can just find the shed skin of a skin stealer and use that instead, this way no veins are there, and you don't have to wait longer for the veins and arteries to start popping when frying the skin on a pan.
===Pizza===
Miss pizza from the Frontrooms? 
This recipe solves your problems!
Ingredients: 
*Tomatoes, Pepper, and Olives (from Level 92)
*Mushrooms (from Level 150)
*One bottle of Almond Water
*Mold
*Wormlings
*Wheat (from Level 10)
*Yeast
*Warm Water
*Entity Meat (A variety of different meats are suggested)
*Herbs (Optional)
*A bucket of sea water (from Level 7)
Preparation: 
# Boil the water from the bucket of sea water to get salt
#Filter almond water through some mold.
#Mix the mold with boiled wormlings to get cheese (make sure to melt it)
#Get four cups of grain (from your wheat)
#Pour it in a blender for 2 minutes to get flour
#Grind and crush your olives
#Stir the olives and let it sit for a few minutes
#Filter the olive mush and siphon it to get olive oil
#Cut your meat, pepper, mushrooms, and remaining olives
Steps: 
#Sprinkle the Yeast in warm water for 10 minutes
#Combine the your flour with salt, yeast, and olive oil
#Knead the mixture and put it in a bowl greased with olive oil and let it sit for a day
#Punch it and cut it into 4 parts
#Let it sit for 30 minutes
#Poke the dough and stretch it
# Add your tomato sauce, meat, pepper, melted cheese, mushrooms, and olives on the dough
#Bake it in a oven at 500˚F for 15 minutes
If it's made correctly, it should taste good.
(Might take a long time to make, but it's totally worth it)
Note: This will not taste like the pizza in the Frontrooms, for it has backrooms ingredients.
===Fat Snack===
Need to travel to a cold level?
Need a quick snack beforehand?
Well then don't worry, this recipe will help you accomplish both.
List Of Ingredients: 
*1 litre of Almond Water.
*500 ml of Milk.
*500 ml of water.
*700 ml of food-grade oil.
*500 grams of several entity fat.
*250 grams of Hound meat.
*Four tablespoons of salt.
*One teaspoon of sugar.
*1 tablespoon of chili powder (optional).
*1 tablespoon of pepper (optional).
*400 grams of wheat.
*20 grams of yeast.
*150 grams of milk solids.
*280 grams of cheese.
*300 grams of cream.
*250 grams of sour yogurt.
*50 grams of butter.
*200 grams of a thickening agent, preferably cornstarch or roux.
*Extra seasoning (optional).
*Extra toppings (optional).
Preparation:
#Gather 500 grams of entity fat from a variety of entities, preferably 100 grams each from a Hound, a Clump, a Wretch, and a Nightstalker, and finally a Skin-Stealer.
#Bring a dead hound and slice a huge amount of rib and leg meat.
#Gather all the other needed ingredients.
#Grind the wheat into flour.
#Use the flour and yeast to make dough.
#Knead the dough well until it becomes as wide as possible.
#Mix all the fat you have gathered, add seasoning to it.
#Keep kneading the fat until they completely mix together.
#Marinate the fat mixture and meat overnight, preferably in a freezer.
#Thaw the fat mixture and meat.
#Slice all the extra toppings if you have any.
#Bring all of the ingredients, alongside a pressure-cooker, a large bowl, and a large spoon.
Steps:
#Take the pressure-cooker, place it atop a stove or something similar, and turn on the heat up to 60 degrees.
#Throw in the butter, alongside 400 ml oil and 1 litre of Almond Water.
#After the butter has melted, add the milk solids in.
#Add the seasoned meat in, alongside the rest of the oil and water.
#Wait for 5 minutes.
#Take out the meat, add the milk, add the yogurt, add the thickening agent you have, and increase the temperature to 85 degrees.
#Drop in all of the salt, sugar, and the additional seasonings you have.
#Wait for 10 minutes, occasionally stir the mixture.
#Take out the now thick-sauce like mixture, and pour it into the bowl.
#Pour approximately 250 ml of the sauce you just made back into the pressure-cooker.
#Add in all of the extra toppings.
#Add in the fat mixture.
#Decrease the temperature to 60 degrees.
#Wait for 10 minutes.
#Take out the fat, and drop the meat in.
#Increase the temperature to 105 degrees.
#Wait for 2 minutes.
#Pour all of the ingredients out off the pressure-cooker.
#Let it cool for 6 hours.
#Use your cooked meat, pour in all the fat inside of it.
#Cover the meat with the kneaded dough.
#Soak the mixture in the sauce for 1 hour.
#Reheat the mixture in an oven, at a temperature of 60 degrees, for 10 minutes.
#Cover the meal with your cream.
#Let the mixture cool.
#Enjoy the meal.
Great job, you have made yourself a tasty and nutricious meal. Don't eat too much of it though, as you will develop obesity if you eat too much of this.
===Juice-Ache rolls===
Take a saucepan and fill it quarter-way with veggie oil, then set the temperature to about 150 degrees Fahrenheit. It is advised to get a f and kill it with your rifle. wring the meat from the dead Juice-Ache and mold them into the shape of a roll. dip the rolls in some melted butter and, an optional but recommended touch to them would be some shredded skin-stealer skin. make sure you do this while the rolls are still raw, because the skin needs to be cooked. then put your rolls in the saucepan and deep-fry them for 50 minutes. once they're done add a dash of parsley, salt and pepper. 
A bowl of Juice-Ache rolls
Once done, you can leave them to cool down. add some extra time in the fridge, as they're healthier and tastier to eat cold. once that's done, enjoy your meal!
==Vegetables and Starches==
 
 Grilled Marinate Bacon Corn
Backrooms Grass Salad
Backroom Potato Skins 
Leafy Pie
 Rice Crisps
===Grilled Marinate Bacon Corn===
Grilled Marinated Bacon Corn
Head down to Level 10, where there is an abundance of nice fresh corn. Make sure you don't ascend realities while you're there and grab a few ears. Then, get some Crimson Fern, Almond Water, and Skin-Stealer Bacon. Wrap your Corn in Skin-Stealer Bacon, then start grilling. Make your average Crimson Fern marinade and coat the surface in it. 
=== Backrooms Grass Salad===
Stuck in a grassy level? Desperate? Starving? Just like the taste of grass? Or are you a sentient cow who no clipped into the backrooms? Follow these instructions to properly prepare backrooms equivalent of grass.
(Cow translation: Mooo Moooooooo Moo Moo? Moo? Moo Mooo MOOOOO? Moooooo Mooo Moooo? Moooo moooo MOOO? Moooo Moooo mooo mooo moooo.)
Backrooms Grass Salad
Some grass found in the backrooms have anomalous properties, make sure you don't accidentally harvest some that have harmful properties.
Firstly, harvest some grass, and then properly clean it. Rinse for at least 5 minutes.
Put into a bowl with fruits found in the Backrooms such as 'corn' and various leaves. If none are available, tree leaves may be an okay alternative.
Season with the backrooms equivalent of salt and dressing. Almond Water may be a good alternative if no dressing is available.
After properly mixing, you may now enjoy grass.
===Backroom Potato Skins===
Served at many backrooms restaurants, the Backroom Potato Skin is a close approximate to Frontrooms potato skins.
Backrooms Potato Skins
You will need skin-stealer bacon, some green onions, potatoes and whatever passes as "cheese" for you.
Cut potatoes in half and gut them.
Get your Backroom Cheese and spread it on the potatoes.
Take bacon and cut it. 
Cut onions. 
Spread bacon and onions, cook for 5 minutes, and enjoy with nearby dressings, such as Backrooms Ranch or Backrooms Sour Cream. 
===Leafy Pie===
Leafy Pie is usually served warm, topped with sweet substances like honey or syrup. On it's own, it can be made in it's simplest form by taking around 4 tablespoons of flora from the backrooms and 3 cups of water and combining them inside the crust, then placing the combination of the mixture and crust into an oven at 400 degrees for around 50 minutes. After this, it is recommended to allow your pie to cool for around 20 minutes before eating it. 
===Rice Crisps===
Before doing anything else, procure an amount of rice [depending on the amount being made], preferably from Level 10. Then, detach the rice husk and bran from the 'white' rice. Once the husk and bran are discarded, thoroughly mix a small amount of water into a bowl with the rice [the amount used for the actual Rice Crisps] with any utensil, but a spoon would do just fine. It is recommended to do this for several minutes.
Dump the rice into a pan and set it over a stove. Turn the stove to medium or high heat. Begin stirring the rice around to dry it. If the rice is still not dry, move the rice onto something flat like a plate and set it in the oven at any desired temperature until the rice appears to be dried.] Once the rice has been placed on the counter, pour a small amount of oil [or similar] into the pan. Then, move the rice from the plate to a bowl. After that, begin heating the oil.
Once the oil [or similar] is hot, drop in the rice [throwing in handfuls at a time is preferred over dumping in the entire bowl at once]. Once the rice looks crisped [meaning: looks like the cereal], use a slotted spoon to remove the rice [crisps] from the pan. Place a paper towel [or a clean cloth] in the bowl [to soak up any excess oil]. Then, move the rice [crisps] into the bowl. Once the contents of the bowl have cooled, the rice crisps are now suitable for consumption.
</div> 
==Seafood==
 
 Grilled Salmon 
Anethikas Calamari
===Grilled Salmon===
Taking a picture of Grilled Salmon in a restaurant-themed level
Likin' seafood? Then if you want to make the Grilled Salmon in the Backrooms, you'll need to travel to Level 585 to go and fish some salmon. You will also need a grill too. The salmon in the Backrooms is a bit different, eating it plain by grilling immediately, will cause it to taste very bland and bitter. But if you boil it in Almond Water, let it cool, then grill it, it will taste better, I recommend you add a few drops of Moth Jelly, a cut-up knob of garlic and a splash of lemon juice before grilling. After waiting for 10-15 minutes, while grilling it perfectly, Ta-da! You have yourself grilled backrooms salmon, which will nourish you very well. Since it contains Almond Water, it will restore your sanity, and have a salty-sour-sweet taste.
===Anethikas Calamari===
Anethikas Calamari
Bring a rifle and prepare a lot of Crimson Oil if you're going to deep fry.
Wander around Level 3 until you hear one, then wait for it to draw its tentacles out of its body and run towards you. Then, chant the Heart Sūtra while raising your rifle. They'll start running away, and you can shoot them. Cut off their tentacles, and either deep fry them or pressure fry them. Use lots of Crimson Oil. 
==Fast Food==
Death moth Crunches 
===Death Moth Crunches===
The finished food.
Ingredients: 
# Moth Jelly
#2 pieces of non cut Almond-Marinated Hound Rib
#Male Deathmoths (How many you would like)
First wash the Deathmoths and let them sit out on a clean surface for about 5 hours. Then put them in some Delirious Soil. Make sure to wash your hands before this to not get too much of the soil stuck. Keep the hands wet. Then smear the moths all In the soil. Grill them up a bit. Then enjoy them! Warning: Eating too much of these can lead to obesity.
==Exotic Cuisine==
 Nature's Course 
Sour Roasted Deathmoth 
Spiders on a Stick
 Fried Reality Bugs 
 Backfish Soup 
===Nature's Course===
The finished soup.
Ingredients: 
#Nature Titan
#Virus
#Cone Spider Legs
#Pot
#Almond Water
#Fire
Kill a Nature Titan (preferably using something that can pierce its tough armor), behead it and place it on your pot, use a knife to split a virus and use the same knife to cut Cone Spider legs, Burn both virus and legs till 10 minutes. Let the ingredients cool of, and finally put the burned ingredients on your pot and cook it till it turns to soup, Enjoy*
===Sour Roasted Deathmoth===
Kill a Deathmoth 
Sour Roasted Deathmoth
It is recommended to kill male Deathmoths because female ones have acid and are hostile, while male ones aren't. Mash the meat with something heavy, and shape it into a rectangle, or divide it to many little pieces. Put it in a tray and roast it at 150 Celsius for 15 minutes. After it has been roasted, squeeze a lemon, add vegetables, add salt and pepper, and some sauce for maximum deliciousness.
If you end up having to use female deathmoths you should remove the acid first and then go through the same process, you would go through with 
===Spiders on a Stick===
Spiders on a Stick
If you are in Level 8 and can't find any food or you just want to eat something exotic, you can try Spiders on a Stick.
It is recommended to only use male only because female ones might be too strong to handle, or it may not fit on the stick. 
To start with, collect a bunch of male spiders and cut off their teeth with a knife to get rid of the poison. Then find a wooden stick and put the spiders on it. Then create a fire and put the sticks on it. It is recommended to cook the spiders for 10-15 minutes because cooking them more or less than 10-15 minutes can potentially make the spiders poisonous to the remaining liquids inside of their bodies. Then you can start eating the spiders. Almond water and Cashew Water can be used as sauces to make it more delicious.
A FEW NOTES:
If you're making a meaty dish up there, don't cut the meat early or else the juices will run out and it will be as dry as a paper towel left in the desert on level 16 for 3 months, let it rest for a while.
===Fried Reality Bugs===
Kill a Reality Bug and cut their six legs and wings, then take the Reality Bug's body and cover it with cornmeal. Once this is done, take the Reality Bug's body with cornmeal and put it into a deep fryer. After that, take it out in the deep fryer and put it on a plate. Then, you will enjoy your Fried Reality Bugs.
NOTE: Only use female Reality Bugs, because the male Reality Bugs's horns are too hard to chew. However, if you want to cook them, make sure that you remove their horns first.
===Backfish Soup===
You wanted to try a fish on a soup but can think of something? Then try this Backfish Soup! Catch a Fish. Let the fish stop shaking. Put water to a bowl. Put vegetables first, and now the fish, Mix until the water tastes good. Boil it for 5-12.5 minutes. Enjoy your food!
Some dangers: 
*Putting the vegetables after the fish will make the water green and eating it will fill your tummy with fish.
* Boiling it not for 5-12.5 minutes will cause to the fish getting rotten and will make you vomit.
*Putting Almond Water instead of ordinary water will taste like non-boiled Almond Water and could make your fish filled with almond water.
==Desserts==
 
 Almond Water Ice Cream 
 Poker Cookies 
Fried Death Rat Tail Rugelach
 Moth Jelly Spread on Bread 
 Visionwalkers' teeth 
Poker Cake
Goop Jelly 
=== Almond Water Ice Cream===
(Making this in a level fully furnished is better, like Level 11)
Almond Water Ice Cream
Get a bottle of Almond Water and some milk. Pour milk, then Almond Water in a cup or anything that can contain water. Put a stick in the container, and put it in a freezer for 50 minutes, like I said, Level 11 has furnished things. You can add anything you want, or maybe get some toppings. 
===Flavored almond water ice cream===
First off, get a bottle of Almond Water, pour milk in it, then put vanilla or something else in it, then put it in a freezer for 50 minutes, and get some toppings if you want. You can make any kind of ice cream, so just do what you want with the type and the flavor.
===Poker Cookie===
Poker Cookies
WARNING: This recipe may kill you while attempting to get the ingredients.
Do you want to eat cookies or celebrate Christmas with themed cookies again? Well good for you! These colorful (and tasty) poker cookies are just what you want!
First off, take a poker chip off of a gambler then, crush the chip until it's too small to be inedible, then put it in cookie dough, then mix, and bake it at whatever temperature you would like for whatever amount of time. Once it's done, you will have a cookie with yellow, red, blue, or green glitter all over your cookie.
===Fried Death Rat Tail Rugelach===
Take twenty croissant buns and divide them into 3-4 pieces each. Then, take a bowl halfway filled with fried death rat tails, then add the second half with almond water. Cover it up and let it rest for 1 minute. Once done, add some flour and begin kneading it into dough. Place chunks of the dough in between the croissant slices. Then stick them together. Do this for every bun, then put it on a platter and let it bake for 3 hours.
Fried Death Rat Tail Rugelach
You can put some frosting on each one of the buns. Then, they're ready to serve.
=== Moth Jelly Spread on Bread===
This is an easy-to-make food, just take an Moth Jelly then take one slice of a loaf of bread. If making more, you can double the recipe spoken above. First, take the sliced bread, then spread it with the Moth Jelly and finally done! Easy right!
===Visionwalkers' teeth===
This should be pretty easy to get as long as you don't have to blink. Since objects can touch visionwalkers, You simply need to stab the visionwalker and rip some of its teeth out of its mouth. First, you must bake the tooth, which will make it softer. Although the tooth is already sweet, put something sweet with the tooth to make it sweeter. For some reason, the tooth tastes like a cupcake...?
A visionwalker's tooth, increases in size after baked.
===Poker Cake===
Works for any cake recipe!
Just combine it with: 
*1 cup Almond Water
*1 crushed until too small to be edible gambler chip.
Enjoy the backrooms delight!
===Goop Jelly===
List Of Ingredients: 
*Any Goopian of your choice (Flavor of jelly differentiates depending on what color it is)
* Sugar (To make the jelly taste sweeter or balance out the flavor when using red goopians)
* Acid (Just a small tube of it)
*Pectin (To help the Jelly take shape)
*A large 8- or 10-quart saucepan (This is recommended because jellies and jams have a tendency to boil over. A heavy metal is best because it allows even heat distribution)
* A jelly bag or suitable cloth (This is needed when extracting juice for jelly. Firm unbleached muslin or cotton flannel with the napped side turned in, or four thicknesses of closely woven cheesecloth may be used. Jelly bags or cloths should be damp when extracting the juice)
* A jelly, candy, or deep-fat thermometer (This can be used to determine doneness in jellied products without added pectin)
*A boiling water bath canner (This is necessary for processing all fruit spreads. A deep cooking pot with a rack may be used for a canner if it is deep enough for one or two inches of boiling water above the tops of jars. Be sure the pot has a close-fitting lid)
Prep Time: Varies on how fast or slow you are; which type of Goopian you're using.
A nice meal of Goopian Jelly
Tired of making fig made of fruit found on Level 209? Well no worries because we at ______ are here to help! Now while it's true that Goopians can make good pets, they can also make good food. And don't worry, they don't mind, they love helping people. The flavors are endless, so many wacky and fun combinations are being explored everyday! So why not try it out yourself?
The following flavors are: 
*Red- Tastes like the spicy mexican watermelon candy.
*Purple- Grape.
*Green- Green Apple.
*Yellow- Banana.
Steps: 
#Use half-pint canning jars and pretreated lids.
#Check jars and lids. Discard any cracked or chipped jars and any lids with blemished sealing surfaces. Wash in hot, soapy water; rinse. Boil jars for 10 minutes to sterilize. Keep jars hot.
#Wash and rinse your Goopian thoroughly before cooking. Do not soak. For best flavor, use Purple Goopians when making jellied products with added pectin. For recipes without added pectin, use just-Green Goopians. Remove any extra dirt and debris found inside of the Goopian body that hasn't been washed away. For the yellow Goopians though, this may be difficult due to the bright light that they emit, it may hide dirt and debris so using the yellow ones isn't recommended.
#Combine ingredients and cook in small batches, one recipe at a time, in a large, heavy, 8- to 10-quart saucepot.
#Stir Goopian mixture over low heat until sugar dissolves. Then boil rapidly for a clear-finished product. As the Goopian mixture begins to thicken, stir frequently to prevent sticking and scorching.
#If not adding pectin, test for doneness using one of the methods described below. For a softer product, shorten the cooking time; for a firmer product, lengthen it.
# If liquid or powdered pectin is used, follow manufacturer’s directions. The method of combining ingredients varies with the form of pectin used. Pectin, acid and doneness tests are not necessary with added pectin. For a softer product, use ¼ to ½ cup more Goopian or juice. For a firmer product, use ¼ to ½ cup less Goopian or juice.
#Before filling jars, skim off foam that forms from the boiling process. The addition of ¼ teaspoon butter or margarine during cooking helps cut down on the foam formed.
#To fill the jars, pour the hot Goopian mixture into hot sterilized jars, leaving ¼-inch headspace.
#Allow to cool undisturbed for 12 hours, then remove screw bands, carefully wipe the outside of the jar with a clean, damp cloth, and store in a dark, dry, cool place. The shorter the storage time, the better the product.
==Dressings==
 Skin-Stealer Gravy
Deathmoth Jelly Syrup
===Skin-Stealer Gravy===
Ingredients:
*Skin stealer blood - 500 ml
* Flour/Corn-starch - 2 tbsp
*Onions - 1 head, diced
*Garlic - 3 cloves, minced
*Butter - 5 tbsp
*Salt (for taste).
Skin Stealer r Gravy (its clear)
Steps: 
#Melt butter in a saucepan and add flour/cornstarch, onions, garlic to make a rue paste. Let cook for 3 minutes.
#Add blood and stir until thick.
#Let cool and serve as wanted.
===Deathmoth Jelly Syrup===
Ingredients-
-1 cup Deathmoth Jelly
-Half cup of sugar
Directions 
# Pour your 1 cup of Jelly into a small pot to boil.
#After 10 min, pour in the sugar
#let it boil for 40 more minutes
#Put contents in a container
# Refrigerate for at least 15 minutes
#Enjoy! you can pour this on desserts, such as almond water ice cream or visionwalker teeth.
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Category:Guides
Category:Food