recursal/Fanatic-Fandom huggingface dataset:
Dominion Military

The **Dominion Military** is the combined armed forced of the Dominion Powerbase through it's Ground and Naval capabilities. The Military is divided into two sections; The Dominion Army and Dominion Armada, with the Army taking its primary task of organizing the mass formations of troops such as the 45th Shock Trooper Regiment, and the Armada which is the formal name of the Dominion Navy.

Formed orginally from the Imperial forces under the command of House Calderon, the Dominion Military was originally barely a force no larger than battle group of 3 Harrower-class Dreadnaughts and a Legion of Imperial Troopers. Now, the forces under Dominion command span an entire Sector Fleet and Army, capable of deploying across the entire galaxy at will.

Examples of famous officers include Captain Rev of the *I.S.S Oblivion,* Moff Nithron Nalar, General Ajax Kilivaar, and Admiral Sev'evre'loro.
Merveillon

Le Merveillon est le dernier jour d'une ère. La nuit précédant le Merveillon, les cloches sonnent pour alerter les habitants de son arrivée. Il est suivit par le Matillon. Contrairement aux autres phases de l'ère le Merveillon est la seule qui dure seulement une journée.

Le jour du Merveillon, L'Horloge au Cadran de Ciel devient noir.

## La malédiction du Merveillon

Dans la République de la Mer d'Hiver, il est dit que les enfants née le jour du Merveillon sont inscrits sur le registre des enfants maudits et mourront au prochain Merveillon, la malédiction emportant ses victimes.

Ce mythe a en réalité été généré par les actions de Ezra Squall. En effet il semble que les potentiels wundereur naissent au Merveillon. Celui ci, afin de ne pas avoir de concurrent met fin à la vie de ces enfants chaque merveillon suivant.
Krios

**Krios** the hidden fortress world of the Republic, once known for it's secrecy as a bastion before any real invasion could ever commence upon the neighboring Telos system. Krios situates itself just to the galactic south east of Telos, as a bulwark between the worlds of the Sith Empire and the Republic worlds in the Kwymar sector. Krios' entire purpose was to be a military world where Republic troops and ships could be garrisoned to hold off any enemy invasion of the sector. The world was extremely basic, with little to no cities built except dotting settlements of hopeful colonists from neighboring Telos. A colonial administration had popularized the ideal of building Krios up in the aftermath of Zakuul's onslaught on the galaxy, creating a rush of pioneers to the world alongside the safety net of the Republic military. This would all be in vein, the day the Empire arrived in force, led by the Novus Dominion.

### Terrain

fesas

###
เจฟ

## เทพผู้พิทักษ์มังกร เจฟ

**อัศวินมังกร เจฟ**เจฟถูกทิ้งที่ซากโบราณสถานแห่งมังกร โดยไม่รู้ว่าพ่อแม่ของตัวเองเป็นใคร, แต่เขาเติบโตขึ้นมาโดยได้รับการคุ้มครองจากเทพผู้พิทักษ์โบราณสถาน

**อัศวินมังกรโบราณ เจฟ**เจฟได้รับการดูแลจากเทพผู้พิทักษ์โบราณสถาน, เขาได้เรียนภาษามนุษย์และเวทย์มนต์และเติบโตขึ้นมาพร้อมกับเฝ้าโบราณสถานแห่งมังกรด้วยกันกับเหล่ามังกร

**เทพผู้พิทักษ์ เจฟ**เมื่อเวลาผ่านไปนานเจฟก็ได้กลายเป็นผู้พิทักษ์ซากโบราณสถานแห่งมังกรที่กว้างขวาง

**เทพผู้พิทักษ์มังกร เจฟ**เจฟใช้พลังที่ไวเซอร์ อดีตเทพผู้พิทักษ์มังกรทิ้งเอาไว้ให้ จัดการกับมังกรน้ำแข็ง แม็กคัส ต่อมาเจฟจึงดำเนินรอยตามไวเซอร์ ไม่เป็นเพียงมนุษย์ธรรมดาๆ อีกต่อไป เขาได้ขึ้นเป็นเทพผู้พิทักษ์มังกรในที่สุด

 50+10

## สกิล

```
"ฉันจะจัดการแกเอง!!"

```

ความโกรธเกรี้ยวของมังกร
```
"ฉันจะเผาให้วอดเลย!!"

```

ความพิโรธแห่งเทพผู้พิทักษ์
```
"สหายมังกรรวมพลัง!!"

```

อุปกรณ์เฉพาะ
Puppets

## Fred-Fred

Fred-Fred is the first of the four puppets. He was created to perform with the Remade Puppeteer. He was burned inside of Freddy Fazbear's Underground Circus in 2021.

## Role

### Underneath Freddy's 2: Broken Down

Fred-Fred will go through the cameras to either corner, when they appear there close the opposite door to avoid their attack.

## Bon-Bon Puppet

### Purpose

To perform for kids.

Bon-Bon is the second of the four puppets. He was created to perform with the Remade Puppeteer. He was burned inside of Freddy Fazbear's Underground Circus in 2021.

## Role

### Underneath Freddy's 2: Broken Down

Bon-Bon will go through the cameras to the left corner, when they appear there close the door to avoid their attack.

## Chi-Chi Puppet

### Purpose

To perform for kids.

Chi-Chi is the third of the four puppets. She was created to perform with the Remade Puppeteer. She was burned inside of Freddy Fazbear's Underground Circus in 2021.

## Role

### Underneath Freddy's 2: Broken Down

Chi-Chi will go through the cameras to the right corner, when they appear there close the door to avoid their attack.

## Fox-Fox Puppet

### Purpose

To perform for kids.

Fox-Fox is the fourth of the four puppets. He was created to perform with the Remade Puppeteer. He was burned inside of Freddy Fazbear's Underground Circus in 2021.

## Role

### Underneath Freddy's 2: Broken Down

Fox-Fox will appear in his cove in the cameras, once he leaves close both doors to avoid his attack.
ลูดี้

## ผู้นำทาง ลูดี้

**ผู้พิทักษ์ ลูดี้** ลูดี้เคยเป็นเพื่อนสนิทกับคริส แต่พวกเขากระทบกระทั่งกันเพราะตำแหน่งแห่งแสง ตอนนั้นความสัมพันธ์ของทั้งคู่ไม่ดี คริสจึงได้กลายเป็นผู้พิทักษ์อาณาจักรเทร่า

**ผู้พิทักษ์แห่งแสง ลูดี้** ลูดี้ที่เคยพิทักษ์ป่ามหัศจรรย์ ต่อจากตำแหน่งแห่งแสงจากการเป็นอัศวินของป่ามัหัศจรรย์ เขาก็ถูกเรียกว่าผู้พิทักษ์แห่งแสงอีกด้วย

**ผู้พิทักษ์ที่สมบูรณ์แบบ ลูดี้** ลูดี้ปกป้องป่ามหัศจรรย์เป็นเวลานานและสามารถได้นั่งแท่นตำแหน่งแห่งแสง จนเขาได้รับการยอมรับและได้เป็นผู้พิทักษ์ที่สมบูรณ์แบบ

**ผู้นำทาง ลูดี้** ในที่สุด ลูดี้ผู้เคยกอดเก็บความสงสัยเกี่ยวกับประสงค์แห่งแสงนั้น ได้สูญเสียศรัทธาไปและรู้สึกผิดหวัง ทว่า เขาตัดสินใจที่จะช่วยเหลือโลกตามศรัทธาของตนเอง

 50+10

## สกิล

```
"ขว้างทางน่า!! ดาบแห่งโทษทัน.. รับไปซะ!!"

```

```
"ได้เวลาเอาคืนแล้ว!"

```

```
"ฉันจะผดุง.. ความยุตรรมเอง!"

```

สร้างความเสียหาย 120% แก่ศัตรูทั้งหมด จำนวน 2 ครั้ง ทลายป้องกัน ทำให้หมดสติและตาบอดในอัตราที่กำหนด 2 เทิร์น [ขั้น 1 / ลดแถบปลุกพลังลง][ขั้น 2 / ผลใช้ก่อน ลดเทิร์น 4 เทิร์น]

อุปกรณ์เฉพาะ
อัศวินแห่งแสง
ที่ฉีกขาดของลูดี้
ขั้นที่ 3     [ผลใช้ก่อน] ลดเทิร์นบัพของเป้าหมายนาน 4 เทิร์น
Underneath Freddy's Halloween Edition

Underneath Freddy's: Halloween Edition is a non-canon addition to the Underneath Freddy's series. It was released on November 1st 2016. You can play the game here.

## Gameplay

In the game, you are trapped within an unknown springlock suit, and have to fend off Remade Springbonnie and Ennard without setting off the springlocks. Pressing C activates the camera, if Remade Springbonnie is on it, you press space to heat the vent, preventing his attack. Clicking the door infront of you allows you to lean forward, and use the flash beacon by pressing space. You can tell if Ennard is at the door, because they make a squeaking noise. If you heat the vent when Remade Springbonnie isn't there, you shine the flash beacon when Ennard isn't at the doorway, the springlocks would go off, killing you. Upon beating the night you see the words "6 AM" and hear a short jingle, and then the game stops.
Hot Artichoke Dip

Hot artichoke dip

**Hot Artichoke Dip** is a recipe appearing in *The Pioneer Woman Cooks: Recipes from an Accidental Country Girl*.

## Official description

Mmmm. When you arrive, ravenous and cranky, at someone's house for dinner, there's nothing more satisfying than seeing a nice, inviting dish of hot artichoke dip. It really does a hungry - and cranky - body good.

I like to whip up a somewhat smooth base of mayonnaise, cream cheese, cayenne pepper, green onions, Parmesan, and artichokes, then go back and add larger chunks of artichoke at the end. This results in a hearty, textured, and more interesting dip. While some versions call for adding eggs to the mix, I find this interferes with the creamy quality and can sometimes result in a puffy souffle-type texture. Who needs *that*?

## Recipe

* Two 14-ounce cans artichoke hearts, drained
* One 8-ounce block cream cheese
* 1 cup real mayonnaise
* Cayenne
* 2 green onions, chopped
* 1 cup grated Parmesan
* Dash of salt
* Freshly ground black pepper

To begin, preheat the oven to 350\*F. Add one can of artichokes, the cream cheese, and the mayonnaise to the bowl of a food processor. (If you don't have a food processor, do smaller batches in the blender, or simply chop and stir together.)

Sprinkle in cayenne pepper to taste. I like my artichoke dip spicy, but consider the tongues of your guests. Add the green onions to the bowl as well.

Pulse the mixture 6 or 7 times. You don't want to liquefy it; just get the artichokes all chopped up and mixed in with the other ingredients. Mix in the Parmesan and salt and pepper to taste, and set aside.

Now, roughly chop the artichokes from the remaining can. Get them down to bite-seze pieces so Artie won't choke. [sic]

Add the artichoke pieces to the dip and stir together gently.

Pour the mixture into an oven-safe dish and bake for 15 to 20 minutes, until heated through and bubbly. Serve with blue tortilla chips, crackers, or white button mushrooms. Or a spoon.
วาเนสซา

## ผู้เป็นนายแห่งนาฬิกาทราย วาเนสซา

**ทายาทจอมเวทย์ผู้ยิ่งใหญ่ วาเนสซา** แม้ว่าเธอจะสืบเชื้อสายมาจากจอมเวทย์ผู้ยิ่งใหญ่ก็ตาม แต่พ่อแม่กลับคัดค้านไม่ให้เธอได้เรียนวิชาเวทมนต์ เธอจึงแอบพ่อแม่นำเครื่องมือเวทย์มาเล่นกับเพื่อนๆ แล้วก็ถูกดูดเข้าไปในนาฬิกาทรายขนาดใหญ่

**ผู้มาเยือนจากต่างเวลา วาเนสซา** ทุกครั้งที่ทรายในนาฬิกาทรายไหลลงมาจนหมด เธอจะเข้าไปอยู่ในห้วงเวลาสลับไปมาระหว่างอดีตและอนาคต ขณะที่ท่องเวลาไปในห้วงเวลา ทั้งพลังเวทย์และสติปัญญาก็เจริญเติบโตขึ้น มีเพียงร่างกายเท่านั้นที่ยังคงสภาพเป็นเด็กอยู่อย่างนั้น

**สักขีพยานแห่งกาลเวลา วาเนสซา** เธอทำการค้นคว้าวิจัยเวทมนตร์ด้วยตัวเองและได้บรรลุความเก่งกาจระดับจอมเวทย์ที่มีอำนาจเหนือกาลเวลา เธอกลับมาอย่างลำบากยากเย็นด้วยความช่วยเหลือจากผู้เป็นพ่อ แต่ถ้าว่าเวลาในโลกจริงก็ล่วงเลยไปหลายสิบปีแล้ว

**ผู้เป็นนายแห่งนาฬิกาทราย วาเนสซา** ขณะที่ท่องไปในห้วงเวลา อนาคตที่เธอเฝ้ามองก็ผุดขึ้นมา เธอจึงออกเดินทางเพื่อขัดขวางไม่ให้เกิดเรื่องร้ายไปมากกว่านี้ เธอช่วยหยุดเวลาของราเชลที่กำลังจะตายเอาไว้ และได้กลายเป็นหนึ่งในสมาชิกเซเว่นไนท์ตามคำขอของไอลีน

 50+10

## สกิล

```
"พายุแห่งทะเลทรายอันร้อนระอุเอ๋ย"

```

สร้างความเสียหายทางเวทย์ 100% ของพลังโจมตีเวทย์ แก่ศัตรู 3 ตัว จำนวน 2 ครั้ง สร้างความเสียหายเพิ่มเติมเท่ากับ 30% ของ HP สูงสุดของเป้าหมาย ลดบัพที่ส่งผลเป็นครั้งทั้งหมดของเป้าหมายจำนวน 3 ครั้ง เมื่อใช้สกิลปลุกพลังจะถูกเปลี่ยนเป็นสกิล**พายุทรายระอุรุนแรง**

```
"พายุแห่งทรายอันร้อนระอุเอ๋ย.. จงพัด!!"

```

**พายุทรายระอุรุนแรง**
```
"จงจมหายไป.. กับทะเลแห่งห้วงเวลาซะ"

```

สร้างความเสียหายทางเวท 90% ของพลังโจมตีเวทย์ให้แก่ศัตรูทั้งหมด จำนวน 2 ครั้ง ไม่สนการป้องกัน ลดเทิร์นบัพทั้งหมดของเป้าหมายนาน 2 เทิร์น เมื่อใช้สกิลปลุกพลังจะถูกเปลี่ยนเป็นสกิล**คลื่นทรายถล่มรุนแรง**

```
"ทะเลแห่งห้วงเวลาอันไร้ที่สิ้นสุด.. ดุจดั่งเม็ดทรายเอ๋ย"

```

**คลื่นทรายถล่มรุนแรง**
```
"การหมุนเวียนของเวลาอันไร้ที่สิ้นสุด.. จงดูซะ"

```

ฟื้นฟู HP ให้แก่ตนเอง 100% และต้านทานความเสียหายทั้งหมดนาน 4 เทิร์น รีเซ็ตสกิลปลุกพลังที่ถูกใช้เป็นแล้วให้แก่อัศวินในทีมทั้งหมด(ยกเว้นตัวเอง) และเพิ่มความเร็วในการเติมแถบปลุกพลังให้แก่อัศวินในทีมทั้งหมดอย่างมาก ขจัดดีบัพให้แก่อัศวินในทีมทั้งหมด
French Breakfast Puffs

French breakfast puffs

**French Breakfast Puffs** are a recipe appearing in *The Pioneer Woman Cooks: Recipes from an Accidental Country Girl*.

## Official Description

I first learned to make these in my introductory French class in ninth grade, where I was referred to as "Sylvie" and never learned anything beyond *bonjour*! But if I never learn another word of French the rest of my life, I'll be forever grateful that I gained this beautiful recipe. The muffins are light and moist, and are coated in melted butter and cinnamon sugar straight out of the oven. Kids love 'em, cowboys love 'em...and pioneer women love 'em, too.

## Recipe

**Puffs**

* 3 cups all-purpose flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon ground nutmeg
* 1 cup sugar
* 2/3 cup shortening
* 2 eggs
* 1 cup milk

**Coating**

* 1/2 pound (2 sticks) butter
* 1 1/2 cups sugar
* 3 teaspoons ground cinnamon

Preaheat the oven to 350\*F. Lightly grease 12 muffin cups.

In a large bowl, stir together the flour, baking powder, salt, and nutmeg. Set aside.

In a separate large bowl, cream together the sugar and shortening.

Add the eggs and mix again.

Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.

Fill the muffin cups two-thirds full.

Bake for 20 to 25 minutes, until golden. Remove the muffins from the pan and set aside.

To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.

Dip the warm muffins in the butter, coating thoroughly...

Then roll in the cinnamon-sugar mixture. Don't be afraid to really coat 'em up. Let the kids help!

Cinnamony-sweet perfection! The deliciousness of these beauties is not to be underestimated.
Maple Pecan Scones

maple pecan scones

**Maple Pecan Scones** are a recipe appearing in *The Pioneer Woman Cooks: Recipes from an Accidental Country Girl*.

## Official Description

I love scones...but only if they're coated with a thick, creamy icing. Don't tell the English! This recippe is one of my favorites, and uses the delicious maple icing from my world-famous (okay, county-famous) cinnamon rolls, And they love to be dipped in coffee.

## Recipe

**Scones**

* 3 cups all-purpose flour
* 1/3 cup sugar
* 5 teaspoons baking powder
* 1 teaspoon salt
* 1/2 pound (2 sticks) unsalted butter, chilled
* 1/4 cup pecans, plus more for sprinkling, if desired
* 1 large egg
* 3/4 cup heavy cream

**Maple Icing**

* 1 pound powdered sugar
* 1/4 cup whole milk
* 4 tablespoons (1/2 stick) butter, melted
* Splash of strongly brewed coffee
* Dash of salt
* 2 teaspoons maple flavoring or maple extract

Preheat the oven to 350\*F.

In a large bowl, stiir together the flour, sugar, baking powder, and salt.

Cut the cold butter into small pieces. Cut the butter into the flour...

Until the mixture resembles crumbs.

Now finely chop the pecans...

And stir them into the flour mixture.

Mix the egg and cream together. Add the mixture to the bowl.

Stir together until just combined.

Turn the mixture onto a cutting board. The dough will be very crumbly, but do not let your heart be troubled. With your hands, push the mixture together into a large ball. Do not knead or press too much; you want to leave that gluten alone!

With a rolling pin, very gently roll the dough into a 10-inch round about 3/4-inch thick.

With a sharp knife, cut the round into eight equal-size wedges. To do this, first cut an X...

Followed by a +. See? Eight equal-size wedges! And it only took me thirty-nine years to figure out this trick.

Transfer the wedges to a baking sheet lined with a Silpat baking mat. (Or just spray the pan with nonstick cooking spray; either one will work!) Bake the scones for 22 to 26 minutes, until they're just barely starting to brown. Do not allow the edges to become dark or the Red Coats will come and get you.

Allow the scones to cool completely before icing.

In a medium mixing mixing bowl, stir the icing ingredients until smooth. Pour generously over the scones.

Allow the icing to set before serving. Serve with yummy coffee.

**Optional: Sprinkle chopped pecans over the icing before it sets.**
Huevos Hyacinth

Huevos Hyacinth

**Huevos Hyacinth** is a recipe appearing in *The Pioneer Woman Cooks: Recipes from an Accidental Country Girl*.

## Official Description

My good friend Hyacinth and I like to cook together and try to figure out new and interesting ways to get food into our mouths. Plus, she does all the dishes, which makes me love her all the more. One day right after Easter, I lamented that I'd been up and forgotten to dye Easter eggs with my children, after having bought three dozen eggs. Nice mothering, eh? Anyway, after scolding me for an hour or so, Hyacinth suddenly remembered an egg dish she'd enjoyed while visiting a bed and breakfast with her husband, our district court judge, whom I have a really hard time addressing as "your honor", but I still try.

After a little experimentation, we came up with Huevos Hyacinth, a single-serving dish prepared in individual ramekins. The basic recipe can be used as a launching pad for your own interpretations: instead of sliced ham, use smoked turkey or salmon. Instead of goat cheese, use Pepper Jack, Mexican Cotija, or even Boursin, if you're feeling especially French that day. However you prepare it, Huevos Hyacinth is perfect for one or several guests.

## Recipe

* Butter for the ramekins
* Thinly sliced ham, turkey, or deli meat
* Tomato slices or picante sauce
* Large eggs
* Salt and black pepper to taste
* Crumbled or grated Monterey Jack, Mexican Cotija, goat cheese, or other cheeses

Butter individual ramekins, and in each one place a piece of thinly sliced ham. Top the ham with tomato slices.

Or, if you're feeling spicy, a couple tablespoons of picante sauce instead.

Gently crack an egg over the top of each ramekin. Sprinkle lightly with salt and pepper.

Top each ramekin with 1/4 cup grated cheese. Monterey Jack works nicely...

But crumbly cheeses such as Cotija or goat cheese are my personal faves.

Broil for 2 to 4 minutes, removing when the yellow of the egg is still soft but not overly runny.

If you have people in your house who are averse to runny yolks, just leave 'em under the broiler for an extra minute. Serve with fresh fruit and breakfast potatoes (here).
Edna Mae's Sour Cream Pancakes

Edna Mae's sour cream pancakes

**Edna Mae's Sour Cream Pancakes** is a recipe appearing in *The Pioneer Woman Cooks: Recipes from an Accidental Country Girl*.

## Official Description

Marlboro Man's grandmother Edna Mae spent years cooking daily for cowboys and loves this recipe for sour cream pancakes. They're lighter than the average pancake, and are impossibly easy to whip up on Saturday morning...or *any* morning, for that morning.

## Recipe

* 1 cup sour cream
* 7 tablespoons all-purpose flour
* 1 tablespoon sugar
* 1 teaspoond baking soda
* 1/2 teaspoon salt
* 2 large eggs
* 1/2 teaspoon vanilla extract
* Butter
* Maple or pancake syrup

Place an iron skillet or griddle over medium-low heat. You want it to get nice and hot.

Place the sour cream in a medium bowl. It's like the top-secret ingredient. Actually, it's not top-secret at all. But I like hyperbole. Dump in the flour, sugar, baking soda, and salt.

Stir together very, very gently. I stop short of the mixture being totally combined. You want the pancakes to have some interesting texture.

Whisk the eggs in a separate bowl.

Add the vanilla and stir and stir to combine.

Pour the egg mixture into the sour cream/flour mixture.

Stir together gently. Don't worry about the mixture being totally combined; a little white and yellow swirling is fine!

Melt about a tablespoon of butter in the skillet. Pour the butter into the skillet 1/4 cup at a time.

Cook for 1 to 1 1/2 minutes, then flip the pancakes over. Cook for another 45 seconds and remove to a plate. Repeat with the remaining batter.

Stack the pancakes as high on a platee as your appetite dictates. See how high you can go - take it on as a personal challenge!

Top with plenty of butter and maple syrup and eat to your heart's desire.
ไอลีน

## จักรพรรดินีแห่งความอมตะ ไอลีน

**ผู้บัญชาการ ไอลีน**ในเหมืองแร่ที่เงียบงันตัดสินจากกำลัง โดยไม่แบ่งเพศแบ่งเผ่า การที่ไอลีนได้เป็นผู้บัญชาการก็ไม่มีข้อยกเว้นใดๆเช่นกัน

**ูผู้บัญชาการสูงสุด ไอลีน**ไอลีนสามารถเป็นผู้บัญชาการสูงสุดได้ด้วยความสามารถในการบังคับบัญชาที่ฉียบขาดและการพัฒนาไม่หยุดนิ่งและไอลีนกำลังวางแผนขยายเหมืองแร่ที่เงียบงันให้กว้างออกไป

**จักรพรรดินีแห่งโฟดีน่า ไอลีน**ไอลีนได้เป็นจักรพรรดินีที่มีอำนาจสูงสุดของโฟดีน่า ด้วยความฉลาด,พลัง และความสามารถในด้านการปกครองที่เก่งกาจ ตอนนี้เธอเตรียมตัวทุกสิ่งเรียบร้อยแล้ว เพื่อขยายเขตเพิ่มจากเหมืองแร่ที่เงียบงัน

**จักรพรรดินีแห่งความอมตะ ไอลีน**ราเชล... ฉันจะไม่ถูกพลังนี้ครอบงำอย่างเจ้าหมอนั้นหรอกนะ พลังของเธอ ฉันจะรับเอาไว้เอง

 50+10

## สกิล

```
"สายไปแล้วหล่ะ!.. จงศูนย์สลายไป.. จากสงครามนี้ซะ!!!"

```

```
"โทษทัณฑ์แห่งสวรรค์เอ๋ย.. จงทำลายศัตรูซะ!!"

```

```
"ฉันจะสานต่อ.. ปณิธานแห่งความอมตะเอง!"

```

สร้างความเสียหายกายภาพ 100% แก่ศัตรูทั้งหมด จำนวน 2 ครั้ง สร้างความเสียหายเพิ่มเติมเท่ากับ 30% ของ HP สูงสุดของเป้าหมาย ทำให้ติดสถานะเผาไหม้
ลดแถบปลุกพลังของศัตรูที่โดนในปริมาณที่กำหนด

อุปกรณ์เฉพาะ
Macaroni and Cheese

Macaroni and cheese

**Macaroni and Cheese** is a recipe appearing in *The Pioneer Woman Cooks: Recipes from an Accidental Country Girl*, Ree Drummond's first cookbook.

## Official Description

Macaroni and cheese holds the distinction of being the one food responsible for my bones and muscles developing as a child. It's all I ate for the first decade of my life, and I still love it every bit as much as I did then.

I use this basic mac & cheese recipe all the time, and love to find different ways to change things up. Sometimes I use all cheddar; other times I'll combine four different cheeses. Sometimes I keep the spices as simple as salt and pepper; other times I sprinkle in cayenne pepper and paprika to give it a kick. And when I really want a decadent delight, I'll stir in additions such as roasted green chilies or crumbled bacon. The possibilities are endless!

I love you, macaroni and cheese. Thank you for coming into my life.

## Recipe

* 4 cups dry macaroni
* 2 1/2 cups whole milk
* 1/2 teaspoon salt (or more to taste)
* 1 egg, beaten
* 2 heaping teaspoons dry mustard (or more to taste)
* 1/2 teaspoon *seasoned* salt (or more to taste)
* 1/4 cup all-purpose flour
* 1/4 cup (1/2 stick or 4 tablespoons) butter
* 1 pound cheddar or other desired cheese, grated
* 1 teaspoon black pepper (or more to taste)

Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. (If you're in a hurry and don't want to bake the mac and cheese, cook it now until done.) Drain.

In a small bowl, beat the egg.

Preheat the oven to 350\*F and butter a large oval or rectangular baking dish.

In a large pot, melt the butter and sprinkle in the flour.

Whisk it together over medium-low heat. Cook for five minutes, whisking constantly. Don't let it burn.

Pour in the milk.

Add the mustard and whisk until smooth. Cook for five minutes or until very thick, whisking constantly. Reduce the heat to low.

To temper the eggs, slowly pour 1/4 cup of the sauce into the beaten egg, whisking constantly to avoid cooking the egg. Whisk until smooth.

Pour the egg mixture into the sauce, whisking until smooth.

Add all but 1/2 cup of the cheese and stir until melted.

Add the seasonings. Taste the sauce and add more salt and seasoned salt as needed. Do not undersalt or you'll regret it the rest of your life!

Pour in the cooked, drained macaroni and stir to combine.

Serve immediatelyor pour into a baking dish and top with the remaining cheese.

Bake for 20 to 25 minutes or until bubbly and golden on top.

Serve to hungry humans.
Egg-in-the-Hole

Egg-in-the-hole

**Egg-in-the-Hole** is a recipe appearing in *The Pioneer Woman Cooks: Recipes from an Accidental Country Girl*.

## Official description

Sometimes it's the simplest things that taste the best. Before I married Marlboro Man [author's husband], I had to learn to make these delicious little numbers or he wouldn't go through with the wedding. They're called "egg-in-the-holes" by his paternal grandmother, who made them for him all during his childhood, and through the years I've learned not only to love them... but to *need* them. They define comfort food, are painfully easy to make, and will turn any stressful, hectic morning into something entirely different. I'm not saying egg-in-the-holes will change the world... but they will change your spirit. Maybe.

Before I get on with this simple recipe, I must acknowledge that it goes by as many different names as the human beings who eat it. While I insist the proper, official name is "egg-in-the-hole", here are the different incarnations that have cropped up since:

* *Egg-in-a-Basket*
* Chicken-in-a-Basket *(flawed logic, but just wait for the next one)*
* *Frog-in-a-Hole* (what gives here? Frog? It's an egg, sirs)
* *Toad-in-a-Hole* (ever hear of warts?)
* *Egg Basket*
* Bird's Nest Egg
* Toad Hole
* Egg Hole
* Pop Eyes
* Egg Toast
* Private Eyes
* Bird's Nest Egg-in-a-Hole Basket Toad Chicken Frog

And the list goes on and on. But really? It doesn't matter what you call it. Just make it! Then eat it! And you too shall know the allure of probably the simplest breakfast dish next to oatmeal.

## Recipe

* Sliced bread (such as white, whole wheat, sourdough)
* Butter
* Large eggs
* Salt
* Black pepper

Begin with a simple slice of sandwich brea: white, wheat, rye, pumpernickel, or homemade. Anything will do! With a biscuit cutter or drinking glass, cut a hole in the center of the bread.

Heat 2 to 3 tablespoons butter in a skillet over medium-low heat, then place the bread in the skillet and allow it to soak up the butter.

After 1 minute, crack a large egg into the hole. Hence the name "egg-in-the-hole". I just love it when things in my life make sense!

Sprinkle with salt and pepper and cook for another minute. Throw another tablespoon of butter into the pan, just for kicks.

With a spatula, flip to the other side. Move the bread around in the skillet a bit, allowing it to soak in the butter.

Sprinkle with salt and pepper and cook on the second side until the egg is the desired doneness. I love the outer edges of the yolk to be barely set, with the center runny. The beauty of the egg-in-the-hole is that it's a self-contained meal. No longer do you have to have the egg on the side of the plate and the toast on the other. It's united as one being. And that's a very good thing.
Onion Strings

Onion strings

**Onion Strings** is a recipe appearing in *The Pioneer Woman Cooks: Recipes from an Accidental Country Girl*.

## Official Description

I know they don't look it, but these teeny tiny, thinly sliced fried onions are so pleasantly flavorful and crisp, and such an utterly perfect accompaniment for so many different main courses, that they really need to be placed on some list of Side Dishes of All Time. Yes, sir. Right next to sweet lime pickles and tiramisu.

No, I'm not pregnant. But thank you for asking.

Making these fried onions is so simple, but there are three crucial steps. First, you must slice the onions very thinly, which requires either a sharp knife or mandoline. Second, you must soak the onions in buttermilk for at least an hour before frying. Third, you must ensure the oil is 375\*F before throwing in the onions. I won't go into the scientific reasons behind these requirements, because that would take away from your onion strings eatin' time - so let's get cracking!

## Recipe

* 1 large onion
* 2 cups buttermilk
* 2 cups all-purpose flour
* 1 scant tablespoon salt
* Plenty of black pepper
* 1/4 to 1/2 teaspoon cayenne pepper
* Canola oil for frying

Begin by peeling the onion and slicing very thinly.

Separate the onion slices and place them in a shallow dish. Pour buttermilk over the top.

Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them arounnd a bit halfway through the soaking process.

In a bowl, combine the flour, salt, black pepper, and cayenne.

Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375\*F, or until a pinch of flour sizzles when sprinkled over the pan.

Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, then tap them on the inside of the bowl to shake off the excess.

Plunge the onions into the hot oil.

With a spoon, fiddle with them a bit just to break them up. And watch them! They'll be ready to remove from the oil in no time flat.

When they're golden brown (thi should take under a minute), remove them from the oil and place on a paper towel-lined plate.

Repeat with the remaining onion slices and serve immediately. Pile these on top of a juicy grilled hamburger - to die for!
Guacamole

Guacamole

**Guacamole** is a recipe appearing in *The Pioneer Woman Cooks: Recipes from an Accidental Country Girl*.

## Official description

If you have my favorite condiment, pico de gallo, lying around, all you need is an avocado and you have the makings of my *second* favorite condiment: guacamole.

Don't tell anyone what I'm about to tell you: for the longest time, when I made pico de gallo (links here) and guacamole, I treated them as two entirely separate dishes, meaning I'd chop the tomatoes, onions, and cilantro for the pico de gallo. Then I'd turn around and do the same thing for the guacamole. And then the lights went on.

Sometimes it takes me a while.

One day I had the brilliant idea to mash up several avocados and sprinkle them with salt, then simply dump on a big mound of freshly made pico de gallo and mix it in. It was a culinary revelation of epic proportions, and I've made it that way ever since. And you can make it as smooth or as lumpy - as plain or as chunky - as you like. I happen to like my guacamole loaded - with lots and lots of bites of tomato and onion, and big cilantro flavor.

Begin with as many avocados as you'd like. Because I'm an avocado freak, I like to allow three-quarters to one whole avocado per person. But I'm a little excessive that way.

## Recipe

* Avocados
* Pico de Gallo

Half the avocados lengthwise. Remove the pit and scoop out all the deliciousness onto a large plate.

Next, sprinkle on some salt and mash away with a fork until you get the avocado to the consistency you want. *Don't be afraid to leave lots of lumps and chunks*; nobody wants perfectly smooth guacamole. At least, nobody this side of the Mississippi.

Now throw on a big pile of pico de gallo.

And stir together gently.

Always test guacamole with tortilla chips so you'll get a more accurate gauge of the salt content. Adjust the seasonings to taste. Serve with tortilla chips, atop quesadillas, spooned over grilled chicken, over taco salad, or on Mexican pizza. Or, if you're like me, just eat it by the spoonful. I promise I won't tell anyone.
Ennard

Ennard is an animatronic of unknown origin. It is believed to have been created by Arthur Afton, for an undocumented Fazbear Entertainment location. Not much is known about Ennard.

## Story

Ennard was presumably created in the 1970s, as a clown animatronic for an undocumented location. It is theorized it was created by Arthur Afton, but nothing is certain. Jonathan never obtained an endoskeleton for this animatronic, so no Security Tag is existent. It's purpose in it's location was presumably to perform for children. The mask was obtained by Jonathan in an auction, after the closure of Fredbear's Family Diner. Jonathan never used the mask, and it went missing days later. It has supposedly been spotted around Jonathan's locations ever since.

## Appearance

Ennard appears as a white plastic mask with a large red plastic clown nose. The words 'Ennard model one' are engraved into the inside of the mask, near the center.
Quesadillas de Camarones

Quesadillas de camarone

**Quesadillas de Camarone** is a recipe appearing in *The Pioneer Woman Cooks: Food from my Frontier*.

## Official description

lllllllWhat can I say? I'm addicted to quesadillas, and there are few things I won't put inside them. Except maybe Oreos.

Wait. Now *there's* an idea...

## Recipe

* 2 tablespoons olive oil
* 1 large onion, cut in half and then into slices
* 2 pounds large shrimp, peeled and deveined, tails off
* Salt to taste
* 7 oz. Mexican tomato sauce or enchilada sauce
* 1 red bell pepper, seeded and sliced into strips
* 1 green bell pepper, seeded and sliced into strips
* 6 tablespoons butter for frying
* 12 large flour tortillas
* 2 1/2 cups grated cheese (Monterey Jack is best)
* Pico de gallo for serving
* Guacamole for serving

Heat one tablespoon olive oil in a large skillet over high heat. Throw in the shrimp.

Toss around and cook until the shrimp are opaque, about 5 minutes. Sprinkle with salt and reduce the heat to low.

Pour in the tomato sauce.

Stir around and allow to simmer for a couple of minutes.

Remove the shrimp from the skillet...

And chop it into chunks. Set these aside for a bit.

In a separate skillet, heat the remaining 1 tablespoon olive oil over high heat. Throw in the onion and peppers and cook for 3 to 4 minutes, or until the peppers have a few dark brown/black areas.

Remove the peppers from the skillet and set them aside.

Sizzle 1/2 tablespoon butter in a skillet over medium heat and lay a flour tortilla in the pan. Cover with grated cheese.

Cover the cheese with peppers...

And lay the chopped shrimp on top of the peppers. When the tortilla is golden, top with a second tortilla and carefully flip the quesadilla to the other side, adding the other 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.

Cut each quesadilla into wedges and serve with pico de gallo and guacamole.
French Onion Soup

French onion soup

**French Onion Soup** is a recipe appearing in *The Pioneer Woman Cooks: Food from my Frontier*.

## Official description

There are few things that make me want to live year-round in a freezing climate more than French Onion Soup. The oniony-beefy broth... the crouton... the crown of melted cheese. Whoever invented this soup is my hero.

## Recipe

* 4 large yellow onions
* 1/2 cup (1 stick) butter
* 1 cup (generous) dry white wine)
* 4 cups (1 quart) low-sodium chicken broth
* 4 cups (1 quart) low-sodium beef broth
* 4 to 5 dashes Worcestershire sauce
* 2 garlic cloves, minced
* Several thick slices French bread or baguette, drizzled with olive oil and toasted
* 8 ounces Gruyere or Swiss cheese, sliced thick

Slice the onions in half from root to tip, then slice them up.

Melt the butter in a heavy pot or Dutch oven over medium-low heat.

Add the onions, stir to coat them with butter, then cook them, covered, for 20 minutes, or until they are translucent and soft. Place the pot into the oven with the lid slightly ajar.

Roast the onions for one hour, stirring twice to keep them from burning. (Some dark parts, as shown above [in cookbook], are fine.)

Return the pot to the stovetop over medium heat and pour in the wine. Stir, scraping the pan. Cook for 5 minutes, or until the wine reduces.

Next, add the chicken broth...

The beef broth...

The Worcestershire sauce...

And the garlic.

Reduce the heat to low and let the soup simmer for 45 minutes.

To serve, turn on the broiler. Ladle the soup into ovenproof bowls. Place one or two pieces of toasted bread on top of the soup, depending on the size of the bowl.

I put in a little extra. I like carbs.

Place a thick slice of cheese on top of each bowl, then place the bowls on a cookie sheet and broil just long enough for the cheese to become melted, bubbly, and slightly toasted on top.

Close your eyes. Savor the moment. Grab your spoon. Dig in!
Chocolate Candy Cane Cookies

Chocolate candy cane cookies

**Chocolate Candy Cane Cookies** are cookies that appear in *The Pioneer Woman Cooks: A Year of Holidays*.

## Official description

When I make these delicious delights at Christmastime, I commit the cardinal sin of gluttony. Repeatedly. Until they're all gone and I'm staring at an empty platter.

But wait! Before you condemn me to whatever wretched place people who commit one of the deadly sins at Christmastime go (that made no grammatical sense), please hear me out. I have a really good excuse!

*They are really, really yummy.*

I mean it. There's something about the slightly soft chocolate cookie, coated with white chocolate and dipped in crushed mints. One is never enough. Two is never enough. How many does this recipe make again? Thirty-two? Well okay, then. Thirty-two isn't enough either!

But then again, I might have issues.

## Recipe

* 1 cup (2 sticks) butter, softened
* 1 cup powdered sugar
* 1 egg
* 2 teaspoons vanilla extract
* 1/2 cup unsweetened cocoa powder
* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* Large handful of both red and green peppermints
* 4 ounces (4 squares) almond bark or white baking chocolate

Add the butter and powdered sugar to the bowl of an electric mixer fitted with the paddle attachment.

Beat them together until the mixture is nice and smooth.

Mix in the egg and vanilla.

Add the cocoa powder, flour, and salt...

And mix just until the dough comes together. Press a piece of plastic wrap on the surface of the dough and refrigerate it for a couple of hours.

While the dough is chillin' away, unwrap the candies and place them in separate plastic bags.

Grab a rolling pin and release you rage upon the mints. You want to crush them! You want to obliterate them! Just think of all the ways they've wronged you!

Throw the crushed mints into separate bowls and set 'em aside.

When the dough is finished chilling, preheat the oven to 375\*F. Roll the dough into balls...

Throw the balls onto baking sheets lined with parchment paper or baking mats...

And flatten them slightly with the bottom of a coffee mug or glass. Bake the cookies for 7 to 9 minutes or until just set. Remove 'em from the oven and let 'em cool completely.

While the cookies cool, melt the almond bark in a double boiler or a microwave-safe bowl. Stir until smooth.

One at a time, dip the cookies halfway into the melted almond bark...

And sprinkle the top side generously with the crushed mints, holding the cookies over the bowls to catch the excess. You can mix red and green on the same cookie, or you can do some cookies with just red and some with just green. No one can make that decision but you.

Lay the cookies, sprinkled side up, on parchment paper or a baking mat and allow them to set completely.

Serve them with a few whole mints on the side. You'll absolutely love these.
Simple Perfect Chili

Simple perfect chili

**Simple Perfect Chili** (or **Simple, Perfect Chili**) is a recipe appearing in *The Pioneer Woman Cooks: Recipes from an Accidental Country Girl*.

## Official Description

This is my go-to recipe for everything from Frito pies to chili fries. It can be left very basic or made more interesting with additions like chopped onion, kidney and pinto beans, and cans of diced tomatoes and chilies. But whatever the eventual use, I never make chili without adding a mixture of masa (used in Mexican cooking) and water. While acting as a thickener for the chili, masa also lends a distinctive corn flavor, which gives the chili a wonderful dimension. Make this in huge quantities and freeze smaller portions - I love having chili in the freezer!

## Recipe

* 2 garlic cloves, chopped
* 1 teaspoon ground oregano
* 1 tablespoon ground cumin
* 1/4 teaspoon cayenne pepper (optional)
* 2 tablespoons chili powder
* 2 pounds ground beef
* One 8-ounce can tomato sauce
* 1 teaspoon salt
* 1/4 cup masa (corn flour, found in the Mexican food section of many supermarkets)

**Optional Ingredients**

* 1 can pinto beans, drained
* 1 can kidney beans, drained
* 1 jalapeno, seeded and finely diced
* 1 can diced tomatoes and chilies (I use the Rotel brand)

**For Serving**

* Shredded cheddar cheese
* Chopped onion
* Fritos

Begin by measuriing the spices: chopped garlic, oregano, cumin, cayenne, and chili pepper.

Place the ground beed in a large pot and throw in the garlic.

Cook the beef until brown...

And unless you want to tick off your cardiologist, drain off the excess fat.

Pour in the tomato sauce...

Followed by the spices and the salt.

Stir together well, cover, and reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally. If the mixture becomes over dry, add in 1/2 cup water at a time as needed.

After an hour, place the masa in a small bowl. Add 1/2 cup water and stir together with a fork.

Dump the masa mixture into the chili...

Stir together well. Taste, adjust the seasonings, and add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans, jalapeno, and tomatoes if desired. Simmer for 10 minutes.

Serve with shredded cheddar, chopped onions, and Fritos.
Katie's Roasted Corn Salad

Katie's roasted corn salad

**Katie's Roasted Corn Salad** is a recipe appearing in *The Pioneer Woman Cooks: Recipes from an Accidental Country Girl*.

## Official description

Marlboro Man's [author's husband] cousin Katie has an infectious laugh and an insatiable desire to one-up her father-in-law when it comes to cooking. I'm happy to be the recipient of their competitiveness with this delicious corn salad, which can be served with chips, spooned on top of steak, or added to toasted crostini for a late summer bruschetta. Feel free to add or substitute other vegetables from your garden.

## Recipe

**Vegetables**

* Olive oil
* 8 fresh corn ears
* 1 red onion, quartered
* 2 yellow squash, halved lengthwise
* 1 red bell pepper
* 2 medium tomatoes

**Dressing**

* 1/2 cup olive oil
* 1/3 cup balsamic vinegar
* 12 basil leaves, cut into chiffonade (stack the leaves on top of one another, roll tightly, and slice across)
* 1 teaspoon kosher salt
* 2 garlic cloves, chopped

Begin by heating a grill pan (or outdoor grill). Drizzle the grill with olive oil. Place the corn on the grill and drizzle liberally with olive oil. I love drizzling olive oil. It's my life.

Grill for 5 to 8 minutes, until the corn is beginning to brown.

Drizzle the onion with olive oil and grill just until it starts to become tender. Do not allow to overcook, as you'll want the onion to remain somewhat firm.

Repeat with halved summer squash and red bell pepper. Allow vegetables to cool slightly after grilling.

Roughly chop the onion, squash, and pepper. With a sharp knife, scrape the corn kernels from the cop. Dice the tomatoes and add them to the mix.

To make the dressing, in a separate bowl, pour the olive oil and balsamic vinegar and whisk together until combined.

Finally, add the basil, a dash of salt, and whisk together.

Place the vegetables in a large mixing bowl and pour the dressing over the top. Stir to combine.

Serve with tortilla chips and crackers, or spoon on top of grilled chicken. Delicious!
BBQ Jalapeno Poppers

BBQ jalapeno poppers

**BBQ Jalapeno Poppers** is a recipe that appears in *The Pioneer Woman Cooks: Recipes from an Accidental Country Girl*.

## Official description

There are so many different versions of these delightful pop-in-your-mouth jalapenos. My sister-in-law Missy makes a more basic version, stuffing jalapeno halves with plain cream cheese, wrapping them in bacon, and baking them slowly for half an hour or so. When she's feeling particularly mischievous, Missy cooks them on the grill. Either way, they're a real treat. Here's my spin on the old classic.

**Important:** Wear gloves when working with fresh jalapenos or you'll curse the ground on which I walk because you'll wake up in the middle of the night with throbbing fingertips. And there's nothing compared to what happens if you accidentally scratch your eye - or worse, something else.

## Recipe

* 18 fresh jalapenos
* one 8-ounce package cream cheese
* 1/2 cup grated cheddar cheese
* 1 green onion
* 18 slices thin bacon, cut into halves
* bottled barbeque sauce
* toothpicks
* rubber gloves (or plastic bags) for working with jalapenos

Preheat the oven to 275\*F.

Begin by cutting jalapenos in half lengthwise (see warning in headnote). Try to keep the stems intact. They look prettier that way.

With a spoon, scrape out the seeds and light-colored membranes. Remember: the heat comes from the membranes, so if you can handle the sizzle, leave some of them intact.

Now, in a bowl, combine the cream cheese, cheddar cheese, and chopped green onion. Mix the ingredients together gently. And don't feel you have to use an electric mixer. I do because I'm lazy and don't like to exert myself. Ever. (Too much scrubbing clothes on the washboard, I suppose.) [sic]

Next, stuff each hollowed jalapeno half the cheese mixture.

Wrap bacon slices around each half, covering as much of the surface as you can. Be careful not to stretch the bacon too tightly around the jalapeno, as the bacon will contract as it cooks.

Brush the surface of the bacon with your favorite barbeque sauce. Chutney or apricot jelly works well, too!

Secure the jalapenos with toothpicks and pop them in the oven for 1 hour, or until the bacon is sizzling.

Serve hot or at room temperature, and watch them disappear within seconds. I've seriously caught guests stuffing these into their purses. Sometimes I have to call law enforcement. [sic]
Beans and Cornbread

Beans and cornbread

**Beans and Cornbread** is a recipe appearing in *The Pioneer Woman Cooks: Recipes from an Accidental Country Girl*.

## Official Description

Do you ever allow yourself to experience the wonderful simplicity of a big ol' pot of beans? Honestly, there are few things more fundamental than placing dried beans in a pot of water, cooking them, and serving them to hungry souls. If life ever gets to be too hectic - if the twenty-first century ever starts to infringe upon my peace - I just throw a pot of beans on the stove and all my cares and concerns instantly melt away. Beans are magical like that.

You can do so much with a pot of cooked pinto beans: make refried beans for burritos (so much better than the canned stuff), add them to a pot of homeade chili, or adorn a big platter of nachos.

## Recipe

### Beans

* 4 cups dried pinto beans
* 4 slices thick-cut bacon, cut into 1-inch slices (you can use salt pork, ham hock, or diced ham instead)
* 1 teaspoon salt
* 2 teaspoons black pepper

**Optional Seasonings**

* chili powder
* cacyenne pepper
* garlic powder
* oregano

**Optional Garnishes**

* sour cream
* fresh cilantro
* chopped red onion
* grated cheese
* Pico de Gallo (here)

Rinse the beans thoroughly, then place them in a large pot with the bacon. Pour water over the top.

Use enough water to cover the beans by 1 or 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 2 to 3 hours.

If the liquid seems to evaporate too quickly, add more water during the cooking process.

The beans are done when they're tender, without much bite.

Add in the salt and pepper. Stir and taste, adjusting the seasoning as necessary. Add in other seasonings as desired. Serve in a bowl with cornbread, topping with a dollop of sour cream and a sprig of cilantro, if desired.

### Skillet Cornbread

* 1 cup yellow cornmeal
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 1 tablespoon baking powder
* 1 cup buttermilk
* 1/2 cup milk
* 1 egg
* 1/2 teaspoon baking soda
* 1/4 cup plus 2 tablespoons shortening

Preheat the oven to 450\*F. In a bowl, combine the cornmeal, flour, salt, and baking powder and stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork.

Add the baking soda and stir.

Pour the milk mixture into the dry ingredients.

Stir with a fork until just combined. Do not overstir.

In a small bowl, melt 1/4 cup of the shortening in the microwave.

Slowly add the melted shortening to the batter, stirring constantly until just combined.

In an iron skillet over high heat, melt the remaining 2 tablespoons shortening. Pour the batter into the hot skillet and spread to even out the surface. Cook on the stovetop for 1 minute, then bake for 20 to 25 minutes, until golden brown. The edges should be crispy.

Slice into squares and serve with the beans. Cowboys will smile.