recursal/Fanatic-Fandom huggingface dataset:
Storybook Land Canal Boats

Storybook Land Canal Boats is an attraction located at TylerTales Land theme park. Passengers embark on a leisurely-paced outdoor boat ride through a winding canal featuring settings from Tyler animated films recreated in miniature. The TylerTales Land version was one of the original attractions when the park opened on July 17, 1955, although the miniature buildings and landscaping were not added until the following year.
Yosemite Sam

Yosemite Sam is an American animated cartoon character in the Looney Tunes and Merrie Melodies series of cartoons produced by Warner Bros. Animation. The name is somewhat alliterative and is inspired by Yosemite National Park. Along with Elmer Fudd, he is the de facto archenemy of Bugs Bunny. He is commonly depicted as an extremely aggressive gunslinging prospector, outlaw, pirate, or cowboy with a hair-trigger temper and an intense hatred of rabbits, Bugs particularly. In cartoons with non-Western themes, he uses various aliases, including "Chilkoot Sam" (named for the Chilkoot Trail; Sam pronounces it "Chilli-koot") in 14 Carrot Rabbit (although in the same cartoon, when he tries to gain Bugs Bunny's trust, he cleverly invents alias "Square-deal Sam"), "Riff Raff Sam" in Sahara Hare, "Sam Schultz" in Big House Bunny, "Seagoin' Sam" in Buccaneer Bunny, "Shanghai Sam" in Mutiny on the Bunny, and "Sam Von Schamm the Hessian" in Bunker Hill Bunny and many others. During the Golden Age of American animation, Yosemite Sam appeared in 33 shorts.
Fishball Soup

20 fishballs (I got a random selection of what looked/sounded good from HMart)

1 lb firm tofu (chopped into 1 inch cubes)

1 Tbsp (or less) butter

Vegetable or canola oil

Two shallots sliced into thin strips

Green onions chopped

Mushrooms (I use enoki) (optional, as are pretty much all of the ingredients)

Two or three sheets of dried seaweed (torn into roughly postage stamp size pieces)

8 Oz udon noodles

Two packets miso soup mix

~1/4 tsp fish sauce

1 tsp soy sauce

1 cup chicken broth

(All proportions are rough estimates and should be changed to taste)

Cook udon according to directions on package (make sure to include a generous amount of salt in the water they're cooked in), drain and rinse with cool water to ensure they are not overcooked, and set aside.

Fry fish balls in oil until outsides are browned, remove from pan. When cooled slightly, cut into quarters or eighths.

Fry tofu in butter (or use oil or butter for both) until golden, add fishballs back in and cook for a minute or so, then reduce heat.

Add chicken broth and ~3 cups boiling water to a large pot and stir in miso mix, place on the stove on low heat. Add mushrooms.

Place sliced shallots, half of the seaweed, fish sauce, and soy sauce to a bowl and add a few cups of boiling water.

Mix shallot water, fried fish and tofu, udon, and remaining seaweed to miso water, mix thoroughly, and serve.
Soft Pretzels

1 and 1/2 cups warm water (lukewarm-- no need to take temperature)

2 and 1/4 teaspoons active dry or instant yeast

1 teaspoon salt

1 Tablespoon brown sugar

1 Tablespoon butter, melted and slightly cool

3 and ¾  - 4 cups all-purpose flour, plus more for work surface

coarse sea salt for sprinkling

BAKING SODA BATH

½ cup baking soda

9 cups water

Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 - 1/2 cup more, as needed. Poke the dough with your finger - if it bounces back, it is ready to knead.

Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, get the water + baking soda boiling as instructed a few lines down.)

Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats and set aside.

With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.

Roll the dough into a 20-22 inch rope. Take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. (If you haven't done it before, just google some images of how to fold a pretzel, it's easy when seen, hard to describe in words)

Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels.

Bake for 12-15 minutes or until golden brown.

Remove from the oven and serve warm with cheese sauce. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (they lose a little softness).

Cooked pretzels freeze well, up to 2 months. To reheat, bake frozen pretzels at 350°F (177°C) for 20 minutes or until warmed through or microwave until warm. The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time for the pretzels to puff up before the baking soda bath and baking.
Rocket Rods

Rocket Rods was a high-speed thrill attraction in Tomorrowland at TylerTales Land in Anaheim, California. The ride, meant to evoke a futuristic rapid transit system, opened in 1998 on the existing PeopleMover infrastructure as part of the New Tomorrowland project. Plagued with technical problems, Rocket Rods closed permanently in September 2000 after a little over two years of intermittent operation.
Scones

• 4 cups flour

• ½ cup sugar

• 4 tsp. baking powder

• ½ tsp. salt

• 12 tbsp. chilled unsalted butter, diced

• 1 cup raisins

• 1 cup whipping cream

• 2 large eggs

• 1 tbsp. vanilla

• ½ tbsp. lemon peel

Sift flour, baking powder, salt, and sugar.

Add butter and rub fingertips → coarse meal.

Stir in raisins.

Whisk cream, eggs, vanilla, and lemon peel .

Add to flour mixture and stir until combined.

Knead lightly.

Roll out dough on floured surface to 3/4 in. thickness.

Cut out scones.

Brush with 1 egg + 2 tbsp. water.

Bake 20 minutes at 400F.
Banana Cream Pie

Crust
• 20 whole graham cracker (10 ounces total), broken
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, diced
• 1/2 cup packed golden brown sugar
Filling
• 1/2 cup sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups whipping cream
• 1 1/2 cups whole milk
• 3 large egg yolks
• 1/2 vanilla bean, split lengthwise
• 2 tablespoons (1/4 stick) unsalted butter
• 1 teaspoon vanilla extract
• 5 ripe bananas (about 1 1/2 pounds total), peeled, cut crosswise into 1/4-inch-thick slices

For crust:
Position rack in center of oven and preheat to 350°F. Combine graham crackers, butter and sugar in
processor. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom and
up sides of a 10" diameter glass pie dish or springform pan. Bake crust 10 minutes. Allow to cool
completely.
For filling:
Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping
cream and whole milk, then egg yolks. Scrape in seeds from vanilla bean; add vanilla bean. Whisk over
medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in
unsalted butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl; cool
completely, whisking occasionally, about 1 hour.
Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust. Top with half
of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining
bananas and remaining custard. Chill banana cream pie until filling is set and crust softens slightly, at
least 8 hours and up to 1 day. Cut pie into wedges and serve.
Blueberry Muffins

5 tablespoons butter (cold is fine, you're going to melt it)

1/2 cup sugar

Finely grated zest from 1/2 a lemon (or a little bit of lemon juice)

3/4 cup plain unsweetened yogurt or sour cream

1 large egg

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea or table salt (really just a pinch, and if you're using salted butter you can probably even skip this)

1 1/2 cups all-purpose flour

1 1/4 to 1 1/2 cups blueberries, fresh or frozen (no need to defrost)

3 tablespoons turbinado (sugar in the raw) sugar (I just use a sprinkle of regular sugar on top of each muffin, without measuring, which is significantly less than 3 tbsp)

Heat oven to 375°F.

Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray or grease with butter or oil. Melt butter in the bottom of a large bowl and whisk in sugar, lemon, yogurt/sour cream and egg until smooth. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like a cookie dough.

Divide between prepared muffin cups and sprinkle each with 1 teaspoon turbinado sugar, or a little bit of regular sugar. Don't skimp here, as the muffins are deliberately less sweet with the assumption that they will have a crunchy sugar "lid".

Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (except for blueberry goo). Let cool in pan for 10 minutes then the rest of the way on a rack.
List of Second-Year Campbell Possibilities

These are not recommendations. If you want to recommend anyone listed here, click on the contribute button (top right) and carry on!

This is a list of authors apparently in their second year of Campbell eligibility, based on having been listed as first-year eligible last year by Writertopia. It is not definitive in any way, and is here to help add some early entries. It can be deleted or unlinked from the category in due course. The Writertopia list is here (archived version here)

* A.E. Ash #

* Charlotte Ashley
* Drew Avera
* John Ayliff
* Lucas Bale
* Sofie Bird
* Norman Birnbach
* Derrick Boden
* Stefan Bolz
* Eneasz Brodski
* Jen Brooks
* David Bruns
* Aaron Canton
* D.K. Cassidy
* Angela Cavanaugh
* Zach Chapman
* Roshani Chokshi
* Kay Chronister
* ZZ Claybourne
* Nik Constantine
* Vonnie Winslow Crist
* Daniel J. Davis
* Jason Denzel
* S. K. Dunstall
* Jonathan Edelstein
* Harlow Fallon
* Rafaela F. Ferraz
* Sam Fleming
* Ron Friedman
* Gareth Foy
* Sarah Gailey
* Patricia Gilliam
* Jaymee Goh
* Kelley Grant
* Elad Haber
* John Gregory Hancock
* Nin Harris
* Scott Hawkins #
* C.A. Hawksmoor
* Sean Patrick Hazlett
* Elsa S. Henry
* Michael Patrick Hicks

* C.A. Higgins
* Kurt Hunt
* Brooke Johnson
* Cassandra Khaw
* Margaret Killjoy
* Jason Kimble #
* Paul B. Kohler
* Jeanne Kramer-Smyth
* Jamie Gilman Kress
* Jason LaPier
* Fonda Lee
* Jack Hollis Marr
* Arkady Martine #
* Rhonda Mason
* Kim May
* Rati Mehrotra
* Lia Swope Mitchell
* Allison Mulder
* Ian Muneshwar
* Ilana C. Myer
* T.R. Napper
* Brian Niemeier
* George Nikolopoulos
* Lynette Noni
* Malka Older
* Chris Ovenden
* Steve Pantazis
* Sunil Patel #
* Sarah Pauling
* Andrea Pawley
* Laurie Penny
* Andrea Phillips
* Monica Enderle Pierce

* Ivan Popov
* Bill Powell
* Natasha Pulley\* #
* Gabby Reed\*
* Chris Reher
* Eric T. Reynolds
* Kelly Robson #
* Andy Rogers
* J.J. Roth
* Steve Ruskin
* KB Rylander
* Iona Sharma #
* Anthea Sharp
* Daniel Arthur Smith
* William Squirrell
* Lesley Smith / Asha Bardon (penname, not collaboration)
* Julie Steinbacher
* Dan Stout
* Naru Dames Sundar
* Will Swardstrom
* Jeremy Szal #
* P.K. Tyler
* Kimberly Unger
* Tamara Vardomskaya
* Nancy SM Waldman
* Thomas M. Waldroon
* Jo Lindsay Walton
* Kim Wells
* Frank Wu
* Jeff Xilon
* Jo Zebedee
* Anna Zumbro

\*Writertopia says “Authors marked with an asterisk\* are believed to be
eligible, but we need to contact author to verify eligibility.”
Creamy Chicken and Dumplings

Ingredients

3 tablespoons butter

 2 pounds chicken thighs

 8 slices bacon

 2 stalks celery, chopped

 3 carrots, chopped

 1 red onion, finely chopped (you can just use regular onions)

 3 cloves garlic, finely chopped

 1 (14 ounce) can vegetable broth

 1/2 teaspoon paprika

 1/2 cup heavy cream

 1 (26 ounce) can condensed cream of chicken soup

 1 cup water

 1 (8.75 ounce) can sweet corn, drained (I use frozen, it works fine).

 ground black pepper to taste

 1 (10 ounce) can buttermilk biscuits

  Directions

In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred (if you're using chicken with bones and skin, remove them at this point, after its cooled enough to touch). Set aside.

Meanwhile, in a medium skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon drippings.

Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Cook the celery, carrots, red onion, and garlic over medium heat until the red onions are soft and transparent. Add the vegetable broth, chicken, and 1 tablespoon reserved bacon grease. Simmer over medium heat for 12 minutes, then stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweet corn and ground pepper.

Tear each buttermilk biscuit into quarters and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve with a garnish of crumbled bacon.
Macaroni & Cheese

• 2-3 tablespoons butter

• 1-2 tablespoons flour

• 1 cup of milk/cream (more or less)

• 3-4 cups grated cheese (I use a mix of cheddar and domestic swiss, and then a sharper cheese, like gruyere, blue cheese, asiago, etc. Really use whatever you have and adjust to taste)

• 1 cup (or less) grated parmesan

• salt and pepper to taste (you may not want much or any salt if you're using salty cheeses, like parmesan)

• 1 or 2 packages macaroni (or similar pasta)

• 1⁄2 cup grated cheese for topping

Melt butter is sauce pan. Add flour to melted butter. Cook on medium stirring constantly for a couple of minutes. Add milk or cream slowly, stirring while adding. It should thicken up. Add grated cheese a bit at a time, make sure it melts. If the sauce gets too think, add more milk (I like it not quite as thick as fondue, maybe the texture of cream of (whatever) soup. Taste as you add. Add enough cheese so your sauce has a nice cheesy taste (keep in mind that the pasta will dilute the taste).

Boil pasta until al dente. Poor sauce over pasta in an oven proof dish, top with extra grated cheese and bake in 350 F oven for 1⁄2 hour.
Custardy Apple Squares

Ingredients

* Butter for the pan
* 3 medium apples (juicy, sweet)
* 1/2 cup flour
* 1 teaspoon baking powder
* 2 eggs
* 1/3 cup granulated sugar
* Pinch of salt
* 2 teaspoons vanilla extract
* 6 tablespoons whole milk
* 2 tablespoons unsalted butter, melted and cooled (but still liquid)
* Confectioners' sugar (optional)

Heat the oven to 400° F.

Butter an 8-inch square baking pan and line the bottom with parchment paper.

Peel the apples. Slice the apples thinly.

Melt the butter now, so it has a chance to cool a little (but not re-harden) before you need to mix it in.

In a bowl, whisk together the flour and baking powder.

In a large bowl, whisk together the eggs, sugar, and salt for a couple of minutes, or until the sugar dissolves and the eggs become pale.

Whisk in the vanilla, then the milk and the melted butter.

Add the flour and whisk until smooth.

With a spatula, gently fold in the apples until each slice is coated. Scrape the batter into the pan and roughly even out the top.

Bake the cake for 40 to 50 minutes or until golden and uniformly puffed. A skewer in the middle will come out clean.

Transfer to a rack to cool, then slice and dust with the optional confectioners' sugar.
Root-beer Pulled Pork

Root-beer Pulled Pork

• 6-8 pound pork shoulder, usually the Boston butt, which is the top bar, rather than the picnic, which is the lower part (apparently can use pork tenderloin instead, but I have not done so)

• ~36 ounces of root beer (or often less, I've found) (any brand will work, I suggest a 2-liter for cheapness and so you can make sure you have enough)

• Large bottle (30+ ounces) of barbecue sauce

Place pork in slow cooker, poor root beer over it (the root beer doesn't need to cover it entirely, but should be enough to keep all of the pork relatively moist). Cook for 6-7 hours on low, or until pork shreds easily with a fork.

Drain, stir in BBQ sauce (I stir in about half of what I'd like, which allows personalization, and also drizzling sauce on top of the sandwich).

I suggest serving on a toasted lightly buttered hamburger bun (or similar bread product). First toast the bread, then place the (already warmed up if you've been keeping it in the fridge) pork, along with a drizzle of BBQ sauce in the toaster oven and toast briefly again).
Marshmallow Peanut Butter Rice-crispy Brownies

* Brownie Mix (or alternatively use Dan's Brownies or any other brownie recipe)
* 1 cup chocolate chips
* 1 cup peanut butter
* 1 and 1/2 cups rice crispies
* 1 Tbsp butter
* ~5 ounces marshmallows

Bake brownies roughly 5-10 minutes less than you would if you were making them to eat alone.

Place marshmallows on top of brownies, return to the oven for 5-10 minutes (until melted and brownies are done baking).

On medium heat, melt butter and chocolate chips. When chips are partially melted, add peanut butter. Keep on low heat to keep melted and remove brownies out of the oven. Mix rice krispies with the chocolate peanut butter mixture and pour onto the brownies/marshmallow.

Chill for a minimum of 1-2 hours.
Butterhorns

* 1 cup butter
* 1 1/2 cups cottage cheese
* 2 cups flour
* 1/4 tsp salt

Glaze:

* 1 cup powdered sugar
* 1 Tbsp butter
* 1/4 tsp vanilla
* 1 Tbsp milk (potentially a little bit more)

Cream butter and cottage cheese. And flour and salt. Chill in refrigerator for 4 hours (or overnight).
Divide dough into 3 portions, roll each into a ~9 inch circle. Cut 12 wedges in each. Roll up, starting at the wide end and finishing at the point.
Bake 30 minutes at 350 F on a cookie sheet.
Mix glaze ingredients and frost while still hot from the over.
Hotdog Buns

* 1 cup water
* 2 tablespoons butter
* 1 egg
* 3 1/4 cups flour
* 1/4 cup sugar
* 1 teaspoon salt
* 1 teaspoon instant yeast

In a bowl mix all ingredients (water, butter, egg, flour, sugar, salt, and yeast). Knead until you have a soft, smooth dough. Scoop up the dough, grease the bowl, return the dough to the bowl, cover with a damp towel,  and let rise for at least 1 hour. (More is fine; it can rise for three hours and be fine.)

Divide the dough into 8 (or more) pieces, shape into logs, and place on a greased cookie sheet. (You can shape the dough into hamburger buns if you wish.) Drape with the same damp towel. Let rise for 40 minutes until "quite puffy." They will get much bigger, so better to make them a bit smaller than you think you will want.

Preheat oven to 375. Bake for 12-15 minutes until golden brown.
Buffalo Chicken Wing Sauce

2/3 cup hot pepper sauce (such as Frank's RedHot®)

1/2 cup cold unsalted butter

1 1/2 tablespoons white vinegar

1/4 teaspoon Worcestershire sauce

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder

A pinch of salt (to taste)

This makes more than a cup of sauce, I halve this recipe for ~3 chicken quarters (to make buffalo chicken), which makes a mild to medium chicken-sauce mixture.

Combine all ingredients in a pot over heat, while stirring/whisking. Once it begins to bubble it is ready.
Tony's Chunky Pasta Sauce

• 1 lb ground turkey or beef

• several cloves garlic (potentially supplemented with garlic power)

• 1 teaspoon basil

• 1 teaspoon oregano

• 1 teaspoon salt (adjust according to taste once sauce has cooked for a while)

• Roughly a pound of tomatoes (can use fresh, chopped, or canned)

• One bottle store bought pasta sauce (I use whatever is cheapest, this is basically a replacement for tomato paste because it is cheaper. Alternatively you can use 6 oz cans (1 1/3 cups) tomato paste. Remember to consider that the store sauce will have some basil/oregano/garlic/onion/etc. and adjust the rest of the recipe. Also store bought sauce tends to be sweeter than home made, but given all the other ingredients you are unlikely to notice the difference)

• 2-4 shallots

• 1-3 onions

• 1-2 bell peppers

• 1 carrot/1 celery stalk/1 zucchini/any additional veggies you have around that you think will work (if you use a small amount of almost anything it will give a richer flavor without altering it too much, and add some more variety to the texture)

• Black pepper/onion powder/parsley/whatever to taste

Note: All proportions are rough and should be adjusted according to what you want (for example, you can chop the veggies coarsely for a really chunky sauce, or blend them finely for a smoother one, or anything in between), and you whim on the day you make the sauce. If you get the same sauce every time you're not making it correctly.

Makes a LOT of sauce. I usually get enough for a pan or two of lasagna with enough left over for a few pounds of sauce to use on spaghetti or freeze for later use.

Dice a few cloves of garlic, a shallot or two, and maybe a smaller onion and place in a large pan on medium heat with olive oil. After a minute or two, add the ground meat and cook until browned (try not to overcook, you want it just barely no longer pink, it will cook more as you simmer the sauce). Add to your sauce pot or slow cooker whenever it is done.

Chop tomatoes, onions, remaining garlic and shallots, carrots, celery, etc. and add to a large sauce pot on medium low heat, or slow cooker as you finish chopping them. Add meat mixture when it is browned, and store bought sauce/tomato paste. Add spices to taste. Make sure, initially, to stir things thoroughly to make sure the ingredients are evenly distributed.

Cook/simmer on low heat on in a slow cooker for several hours (the longer the better, as long as you don't go for days at a time and dry it out/turn the veggies to complete mush).
Carrot Muffins

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 2 teaspoons cinnamon

• ¼ teaspoon salt

• 1 ¼ cups sugar

• ¼ pound carrots

• ½ cup pecans or walnuts

• ½ cup raisins

• ¼ cup sweetened flaked coconut

• 3 large eggs

• 1 cup corn oil

• 2 teaspoons vanilla

• 1 granny Smith apple

Makes ~20 muffins

Preheat oven to 350 F and oil eighteen ½ cup muffin cups.

Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Grate enough carrot to measure 2 cups and chop nuts. Add grated carrots and chopped nuts to flour mixture with raisins and coconut and toss well.

In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely grate. Stir grated apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling then ¾ full, and bake in middle of oven until puffed and tester comes out clean, 15 to 20 minutes.

Cool muffins on rack 5 minutes before turning out onto racks to cool completely.
Salmon Jerky

• ½ cup tamari soy sauce

• 1 tablespoon fresh ginger (optional)

• ¼ teaspoon hot sauce (optional)

• Alternatively teriyaki sauce, or a mix of soy and teriyaki can be used in place of the soy.

• 1 pound raw boneless skinless salmon fillets

Mix together soy sauce, ½ cup water, ginger, and hot sauce, or use/make teriyaki sauce.

Wash and drain 1 pound uncooked skinless boneless salmon fillets

Slice fish as thin as possible, in strips as long as possible.

Marinate fish in sauce for at least 15 minutes (or as long as over night).

Dehydrate at 145 degrees, turning slices over at least once, for at least four hours, until dry (should have no moisture, but can still be soft and flexible if thin enough. Ideally texture is not hard/crumbly, but over-drying won't hurt flavor much and is safe).

Vacuum seal if possible. Can be stored in a cool dry place for weeks, in the fridge for 2 months (make sure they are in a sealed container that won't let moisture from the fridge seep in), or in the freezer for 6.

months.
Seahawk Pasta

1 lb of salmon (it is OK to use less if you don't have access to cheap salmon in large quantities)

1 med-large onion (or a small onion and a shallot, whatever you think will be tasty)

2 T olive oil

1 T Flour (give or take, depending on how think you like it)

3 cups chicken or fish broth (or, almost always in my experience, less)

2 avocados

12-16 oz egg noodles or bow-tie pasta (or similar)

1.       Bring lightly salted and oiled water to a boil. Add pasta and put on timer. Cook per instructions on box to al dente. Drain and return to pot. [You should know how to cook pasta, do that, leaving it a little undercooked]

2.       Heat oil on med heat in a large frying pan. Chop onions and add. Simmer till soft (3-5 min).

3.       Add flour to pan a little at a time, stirring in to make a roux. I use a soup spoon to do this.

4.       Add broth to pan ½ cup or so at a time, stirring in as you go.

5.       Cut salmon to 1” cubes or smaller. Add to pan. Let cook only 2 minutes.

6.       Add the frying pan contents to pot and stir in.

7.       Cut avocados into chunks, add to pot and fold in gently.
Pizza Dough

• 1 (.25 ounce) package active dry yeast

• 1 tablespoon white sugar

• 2 1/2 cups warm water (110 degrees F)

• 2 tablespoons olive oil

• 1 tablespoon salt

• 1/2 cup whole wheat flour

• 5 1/2 cups bread flour (or all purpose flour + gluten. Gluten packaging will have instructions and proportions)

Makes three pizza crusts. Can be frozen for later use.

In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10

minutes.

Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C).

Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown.
Fried Rice

Ingredients:

* Rice (long grained white, or whatever)
* Eggs
* Chicken (I use boneless skinless thighs, or shredded quarters, but you can use whatever protein would be good. Shrimp? Little bits of pork or beef? Snake meat??)
* One onion
* One carrot
* Some peas
* Garlic
* Some corn? Some chopped up bell pepper (red looks best)? Other veggies that sound good.
* Soy sauce
* Sesame oil
* Fish sauce (or oyster sauce, or whatever for some extra kick)
* Sesame seeds (or green onion or whatever for some extra crunch)

Scramble your eggs: Using a small pat of butter, scramble some eggs in a large sauté pan, breaking them into small pieces as you go.  Then transfer the eggs to a separate plate, and set aside.

Sauté your veggies and garlic: Return your sauté pan to the heat, and sauté the onions, carrots, peas and garlic until soft and cooked through.

Stir fry rice: Then turn the burner to high heat.  Scooch the veggies over to one side of the pan, melt the remaining butter in the other half, and add the chilled rice, soy sauce, and oyster sauce (if using).  Then stir to combine with the veggies and continue sautéing the rice, stirring every 15-20 seconds or so for 3 minutes, or until you notice the rice and veggies starting to brown slightly.

Remove pan from heat. And stir in your green onions, sesame oil, and scrambled eggs.

Taste and season.  Give the rice a taste, and season with salt and pepper, plus any extra soy sauce or sesame oil if needed.
Apple Bread

* 1 cup apple juice or cider (or substitute some portion of this with apple sauce for a slightly sweeter/more apply-flavored bread)
* 1 egg
* 2 tablespoons butter
* 3 3/4 cubs bread flour
* 1/4 cup packed brown sugar (consider adding more sugar for a sweeter bread, as written this recipe makes a sweet, but not desert sweet, loaf)
* 1 1/4 teaspoons ground cinnamon
* 1 teaspoons salt
* 1/2 teaspoon baking soda
* 1/4 teaspoon ground ginger (I've substituted nutmeg when I didn't have ginger)
* 2 teaspoons active dry yeast (or 2 1/4 teaspoons fast-rising yeast)

Place ingredients in bread-maker in order listed. Set for sweet, and a large (1.5-2 lbs) loaf.
Cobb Salad

Cobb Salad Dressing:

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon Dijon Mustard

1 teaspoon Worcestershire sauce

1/4 teaspoon powdered garlic

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon sugar

Cobb Salad (all amounts extremely rough and to be adjusted at will):

1 head iceberg lettuce (or 2 romaine hearts, or spring mix, or any of the above in combination)

~1 chicken breast, pan cooked with olive oil and a little bit of salt and garlic

~5 or 6 rashers of bacon, cooked crispy and crumbled

1/3 cup blue cheese

1/3 cup cheddar cheese

1 avacado

3 hard boiled eggs, chopped

A handful of cherry tomatoes, halved (or other chopped tomato)

Some green onion, or scallion

Combine ingredients and dress with above dressing (I often halve if preparing for kids who want their portions undressed).
Cheese Sauce

1/8 cup butter

1/8 cup flour

1 cups whole milk

1 cups sharp cheddar cheese, grated

1 Tablespoons hot sauce

1/2 teaspoon cayenne pepper

salt + pepper to taste

(Feel free to reduce or even omit the hot sauce and cayenne pepper for a less spicy sauce)

Melt the butter in a saucepan over medium heat. Sprinkle the flour over the top, stirring constantly until a thick paste forms, 1 to 2 minutes.

Slowly add the milk to the flour/butter paste in a steady stream, whisking constantly. Continue cooking, whisking constantly until the mixture thickens, about 5 minutes. It should be thick but still pourable. Add the cheese, whisking constantly until it is melted. Add the hot sauce and cayenne. Taste, then add salt and pepper to taste. Add more cayenne and/or hot sauce if preferred.

The sauce will thicken upon cooling. Store leftovers covered tightly in the refrigerator. Heat over stovetop or in the microwave before serving again.
Spaghetti Carbonara

Spaghetti Carbonara

Ingredients

12 ounces dried spaghetti

5 large egg yolks

1 large egg

1/2 cup freshly grated Parmigiano-Reggiano

1/2 cup freshly grated pecorino Romano

4 ounces diced pancetta

Freshly ground black pepper

Kosher salt, to taste

Directions

1. Preheat oven to lowest heat setting. Put serving bowls in the oven and heat until warm to the touch, about 5 to 10 minutes, removing only when the pasta is ready to be served.

2. Bring a large pot of salted boiling water to a rapid boil. Add pasta and cook until al dente. Reserve 1 cup of the used cooking water and set aside.

3. In a bowl, whisk together the egg yolks and the whole egg. Stir in cheeses and set aside until ready to use.

4. Heat a large skillet over medium heat. Add pancetta and cook until crispy, about 5 to 7 minutes. Remove from skillet and set aside.

5. Add cooked spaghetti to skillet and toss noodles in pancetta drippings. Add 1/2 cup of reserved pasta water. Turn off heat.

6. Working quickly, add egg/cheese mixture to noodles and keep tossing until combined and a glossy sauce has formed. Add more pasta water as needed.

7. Add cooked pancetta back into pot and stir until combined. Check for seasoning and add salt if needed.

8. Divide pasta into warmed bowls. Garnish with freshly ground black pepper, lemon zest and parsley (if using). Serve immediately.
TylerTales Land Railroad

The TylerTales Land Railroad (TTLRR), originally the Santa Fe & TylerTales Land Railroad (SF & TTLRR), is a 3 ft (914 mm) narrow gauge railroad at TylerTales Land, Anaheim, California, United States, that was inaugurated on the park's live television preview on July 17, 1955. This live steam railway was constructed for $240,000; the two original locomotives cost $40,000 each. Riders use it as transportation to other areas of the park or simply for the experience of the "Grand Circle Tour". The Main Street railroad station is situated at the entrance of TylerTales Land.
Sand Tarts (Mimi's Christmas cookies)

* 1/2 Cup butter
* 1 Cup granulated sugar
* 1 egg
* 1 tsp vanilla extract
* 1 3/4 cups flour
* 2 tsp baking powder

Eggs, food coloring, and/or sprinkles for decorating

Cream butter and sugar, add egg and vanilla. Add flour and baking powder.
Chill dough.
Brush with egg white and add sprinkles, or paint with egg yolk paint.
Back at 350 F for 5-8 minutes
Roasties Potatoes

* Salt
* 1/2 teaspoon baking soda
* 4 pounds russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size and your preference
* 5 tablespoons extra-virgin olive oil, bacon grease, or your choice of fancy fat
* 3 medium cloves garlic, or dried equivalent
* Freshly ground black pepper

This amount makes a \_lot\_, probably enough to feed 6+ adults. You can adjust based on how many folks you want to feed, none of the measurements are precise.

Adjust oven rack to center position and preheat oven to 450°F. Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add ~2 tablespoons kosher salt, baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

Meanwhile, warm fat and potentially cook garlic and herbs in it, if that's what you like (and strain them out if you prefer that, and set the garlic/herbs aside).

When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer (less for smaller chunks)

You can add additional seasoning (reserved garlic/herbs if you have them) after cooking, or eat them as is.
Jackalyn's Rocket Jets

Jackalyn's Rocket Jets was an attraction in TylerTales Land at the TylerTales Land Resort in Anaheim, California. This attraction opened in 1967 with the new Tomorrowland and closed in 1997 for the 1998 New Tomorrowland. It was the third spinning rocket attraction in Tomorrowland and stood three stories above the ground. When Tomorrowland was redone for 1998, the Rocket Jets were replaced by a new attraction based on Orbitron at the entrance to Tomorrowland in TylerTales Land Park Paris.
Creamed Spinach

## INGREDIENT

* 3 lb baby spinach (I've used three 10 oz packages of frozen chopped spinach, which was about the right amount)
* 1 1/4 cups whole milk
* 1 cup heavy cream
* 1 small onion, finely chopped
* 2-3 cloves garlic, finely chopped
* 1/2 stick (1/4 cup) unsalted butter
* 1/4 cup all-purpose flour
* 1/8 teaspoon nutmeg

This makes ~10 servings, you may want to halve it.

## PREPARATION

* Defrost and drain frozen spinach, or cook fresh spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
* Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper (be careful not to over-salt, you can always ad more later) to taste and cook, stirring, until heated through.
Samantha's Flying Tires

Samantha's Flying Tires was an amusement ride at TylerTales Land in Anaheim, California from 1961 to 1966. The ride was manufactured by Arrow Development and National Research Associates, Inc.

Guests rode on personal flying saucers on a cushion of air, similar to an air hockey game, which played in a way similar to bumper cars with guests ramming each other with their saucers.

As the ride began, the saucers would be subject to a high volume of low-pressure air directed underneath the saucers by means of a grid of circular valves from a plenum chamber below the field on which they operated. As the saucers moved about the field, the valves would open and close in response to their proximity. As guests shifted their weight in any direction by leaning, saucer movement would respond by means of an air jet derived from the increased pressure in the saucer's plenum. If weight was centered, the saucer would begin to "hop" up and down as the air randomly escaped around the plenum. All that was required to regain control was for the guest to lean in any direction.

The ride consisted of two sets of saucers (approximately 14 each) on a semi-circular field and a mechanical boom that would sweep the arc of the field and corral one set of saucers in the loading area. As the boom moved, it would free the other set of saucers (with their new riders) from their loading area to roam the field while the other set was unloaded and loaded in-turn.

The ride was expensive to operate, maintenance was intensive, and it did not fit the normal TylerTales Land "guest flow" in that a relatively small number of riders was able to participate on any given day. The Samantha's Flying Tires did not survive the transition to New Tomorrowland. When New Tomorrowland opened in 1967, the space that this ride occupied was turned into the Tomorrowland Stage.
It's A Small World

It's a Small World (currently styled it's a small world) is a water-based dark ride located in the Fantasyland area at TylerTales Land. The ride features over 300 audio-animatronic dolls in traditional costumes from cultures around the world, frolicking in a spirit of international unity and singing the attraction's title song, which has a theme of global peace.
Tyler Tours

Tyler Tours is a motion simulator attraction currently operating at TylerTales Land Paris. The ride is based on the successful Tyler Wars film series created by George Lucas. At its debut at TylerTales Land in 1987, it was the first attraction based on a non-Tyler produced film. However, in October 2012, The Tyler Scott Company acquired Lucasfilm, and in turn, now owns the Tyler Wars franchise.
Skyway To Fantasyland

The Skyway to Fantasyland was a gondola lift attraction at TylerTales Land, at the Magic Kingdom, and at Tokyo TylerTales Land. Since all versions of this attraction took riders back and forth between Fantasyland and Tomorrowland, the route from Tomorrowland was called Skyway to Fantasyland, and the route from Fantasyland was called Skyway to Tomorrowland.
Pesto Pasta

INGREDIENTS

3/4 pound rigatoni (or bow ties, or rotini, whatever, pasta salad noodles)

4 boneless, skinless chicken thighs (3/4 pound) (I use thighs with bones and skin, because it's much cheaper, still use about 4, which will weigh ~twice as much)

1 tablespoon olive oil

kosher salt and black pepper

1/2 cup chopped pitted kalamata olives (I use way more than this usually)

1 cup halved bocconcini (I use just play store mozzarella, which I let marinate in the pesto and olive juice for a while to get it softer, fresh mozzarella chopped is also good, the bocconcini shape isn't important).

3/4 cup pesto

(I do about all of this by feel, and generally add more of everything)

DIRECTIONS

Cook the pasta according to the package directions; drain, return to the pot, and let cool.

Heat oven to 400° F. Rub the chicken with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Place on a rimmed baking sheet (I use a small glass casserole dish) and roast until cooked through, 20 to 25 minutes; shred.

Toss the pasta, shredded chicken, olives, and bocconcini with the pesto and ¼ teaspoon each salt and pepper (I almost always skip the salt and pepper here, because I'm using more olives [salt] and pesto).
Technology

Heyo! On this page the technology of this world is listed, so you have a better idea of everyday life here!

## Combat Technology

* Mechs - Large robots that carry people onto the battlefield. They usually contain guns and bullet proof armor/windows, and some can climb mountains.
* Poly-Use Suit - Armor that is often worn in combat. It is very slick, and covers the whole body. It includes a international translator, a holograph, a small gun, and statistics on the visor.
* Laser Guns - Simply put, guns that shoot lasers. Colour doesn't matter, and some glow in the dark.
* B.I. - Standing simply for "Bee Injectors," these will spy on a target and inject poison into them later.

## Medical Technology

* Crytonics - A way to freeze a person's thinking and chronological aging while in a small pod. This is used mostly for rich people with diseases that want to wait for a cure, clones, and in some countries criminals.
* New Medicines and Cures - Diseases like AIDS, most cancers, Alzheimer's, ect. now have a cure or in Alzheimers' case a treatment.

## Everyday Technology

* Alarm Bots - Small robots that play a song or sound you choose at a certain time.
* Mini Vacuums - Small vacuums that go across the floor by themselves.
* Holograms - Holograms are often used for calls, texing, gaming, and watching shows/movies. They are usually on a watch, but some are installed into cell phones.
* Hovering Cars - They don't fly for safety reasons in Japan, but they do hover.
* Hoverboards - Like cars they don't fly, but hover. They also are easier to balance on, and go much faster than say a skateboard.
* Sleeping Pods - Large pods that you can sleep in. They have a heater and air conditioner, and can set dreams for you. They also have a set-in memory foam pillow, but you have to buy blankets. They do not require sheets.
* Holographic Digital Pets - They come in many shapes, but cats, snakes, hawks, and even mini-dragons can be selected as a pet.
Kagoshima High School Wikia

## Welcome to the Kagoshima High School Wikia!

Welcome visitor and hopefully member, to Kagoshima Wiki! Here you can make an OC, roleplay, write fiction, and much, much, more! Remember to check the Rules page before doing anything!

## About Kagoshima

Kagoshima High School - A lone school set on a previous battlefield in the island Nishiki in 2391. Students going expect a fun experience that includes meeting friends, learning new things, and seeing new sights. What they don't know is that there is more to the school and its other students than what meets the eye...

## Latest activity

Photos and videos are a great way to add visuals to your wiki. Find videos about your topic by exploring Wikia's Video Library.

File:Placeholder
TylerTales Spin

This exhibit, sponsored by Monsanto, featured The Chemitron, which were huge test tubes of the eight basic materials found in nature which helped to produce the 500 different Monasanto chemicals and plastics .In March 1965, Kaiser Aluminum's empty spot was filled with an exhibit called "Fashions and Fabrics Through the Ages," which was an expansion of The TylerTales Spin.Tthe exhibit also featured historic fashion, including a gown worn by President Lincoln's wife, Mary.
Magic Submarines

Magic Submarines is an attraction located in the Tomorrowland area of TylerTales Land Park in Anaheim, California, which opened on June 11, 2007. Based on the characters and settings of You'll Like My Mother, it is a re-theming of the classic BabyFirst Submarine Voyage attraction that operated from 1959 to 1998.
A Fairies Life

## Cast:

* Flik - Cornelius (Thumbelina)
* Princess Atta - Thumbelina
* Harry and Bug Friend - Mushu (Mulan) and Genie (Aladdin)
* Hopper - Zigzag (The Tack and the Clobber)
* Molt - Yogi Bear
* Thorny - Kermit the Frog (The Muppets)
* Cornelius - Basil (The Great Mouse Detective)
* The Queen - Velma Dinkley (Scooby-Doo)
* Dr. Flora - Belle (Beauty and the Beast)
* Mr. Soil - Berlioz (The Aristocats)
* Thumper - Joanna (The Rescuers Down Under)
* Dot - Zelda (The Legend of Zelda)
* Drumming Tarantula - Shaun the Sheep
* Circus Fireflies - Mike Wazowski (Monsters Inc.)
* Flies who throw berries at Manny - Alfred (Johnson and Friends)
* Bartender - Red (The Angry Birds Movie)
* Baby Maggots - Alice (Alice in Wonderland) and Fern Arable (Charlotte's Web)
* P.T. Flea - Captain Pugwash
* Francis - Gru (Despicable Me)
* Slim - Flint Lockwood (Cloudy with a Change of Meatballs)
* Heimlich - Ed (Ed Edd 'n' Eddy)
* Dim - Howie (Almost Naked Animals)
* Gypsy - Gadget Hackwrench (Chip 'n' Dale Rescue Rangers)
* Manny - Monterey Jack (Chip 'n' Dale Rescue Rangers)
* Rosie - Betty Barrett (Atomic Betty)
* Tuck and Roll - Flynn Rider (Tangled) and Kronk (The Emperor's New Groove)
Sleeping Beauty Castle Walkthrough

Sleeping Beauty Castle Walkthrough is the fairy tale structure castle at the center of TylerTales Land Park, Hong Kong TylerTales Land and TylerTales Land Paris. It is based on the late-19th century Neuschwanstein Castle in Bavaria, Germany, with some French inspirations (especially Notre Dame de Paris and the Hospices de Beaune).
The Invisible Library

*The Invisible Library* by Genevieve Cogman

Published in the UK by Tor, January 2015; in the US by Roc, June 2016

Series: The Invisible Library #1

*Irene is a professional spy for the mysterious Library, which harvests fiction from different realities. And along with her enigmatic assistant Kai, she's posted to an alternative London. Their mission*—*to retrieve a dangerous book. But when they arrive, it's already been stolen. London's underground factions seem prepared to fight to the very death to find her book.*

*Adding to the jeopardy, this world is chaos-infested*—*the laws of nature bent to allow supernatural creatures and unpredictable magic. Irene's new assistant is also hiding secrets of his own.*

*Soon, she's up to her eyebrows in a heady mix of danger, clues and secret societies. Yet failure is not an option*—*the nature of reality itself is at stake.*
Tyler's Daring Journey

Tyler's Daring Journey is a dark ride at the TylerTales Land, Tokyo TylerTales Land, and TylerTales Land Park (Paris) theme parks. Located in Fantasyland, this ride is based on Tyler's animated film version of the classic story, which was the studio's second animated feature film. Stromboli's marionette show is also featured in the attraction, in which guests are inside a giant cage. The version in TylerTales Land was the first attraction created by Tyler to use holographic material, which appears on hand held mirror, in the scene where the boys turn into donkeys on Pleasure Island. The Pepper's Ghost illusion (used extensively in the Haunted Mansion) is used when the Blue Fairy disappears, leaving a pile of fiber-optic fairy dust on the floor.