How to make tf2 sandwich
How to make tf2 sandwich
How to make tf2 sandwich
Follow these steps and you will get to eat the heavie’s favorite meal. The sandvich!
THANK YOU FOR HELPING MY GUIDE TO REACH THE FRONT PAGE OF STEAM GUIDES.
be sure to read my other «how to make TF2 food» guides!
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— 2 slices of bread (prefferably whole grain wonder bread.)
— 2-3 slices of swiss cheese (any cheese will do.)
— 1 green olive
— 2 thin slices of tomato
— 1 stick of balogna (salami or ham work just as well)
— 3 leaves of lettuce (or spinach! this will make you strong as heavy.)
Needed tools for the assembly of the sandvich.
— 1 toothpick
— 1 paper plate
— 1 knife
1.) Cut the balogna into 6 slices (half an inch thick) and place 3 on the bottom bread.
2.) Add 3 slices of cheese
3.) Place 3 leaves of lettuce on top of the cheese
4.) Add the 3 slices of tomato on top of the lettuce
5.) put the remaining 3 slices of balogna on the tomato
6.) Place the bread on top of it all
7.) cut the sandvich diagonally so it makes 2 sandviches (share the love!)
(here is what diagonal looks like)
8.) pretend the olive is the guy who took cp_snowplow out of the
EOTL update, and impale it with a toothpick.
9.) Stab one of the 2 sandviches with the olive on a stick.
CONGRATULATIONS! You just made a sandvich! Heavy would be proud!
eat this beutiful sandvich with a nice cold beer / root beer, and be fuled for your next battle in the badlands!
by the way if any of you play clash of clans, join my clan called «Osprey Lynx» see you there! 😀
Sandvich
(Heavy Update)
The Sandvich, known in full as the Sandvich Edible Device, is an unlockable secondary weapon for the Heavy. It is half of a sandwich made with two triangular slices of bread. Between the slices of bread are lettuce, tomatoes, Swiss cheese, and a few slices of both ham and bologna, as noted by the Heavy. It is topped with a green pimento-stuffed olive pinned to the Sandvich by a toothpick. The Festive version wraps the entire sandwich in team-colored wrapping paper with several Matryoshka Dolls decals styled after both the Sandvich and the playable classes, and a spring with a large, glowing yellow star where the olive would have been. On consumption, the Sandvich will show a large bite on its side.
The Sandvich can be consumed by pressing either primary fire or the taunt key. When eaten, it gradually replenishes 300 health (equal to the Heavy’s maximum health) over a four second duration with no overheal. While the Heavy is eating, he makes a loud munching sound and the player is forced into the third-person view. As eating the Sandvich is considered a taunt, it cannot be consumed in instances when taunts can not be used, such as when underwater. The Sandvich does not have to recharge if the Heavy is already at maximum health, allowing it to be continuously consumed for leisure. Critical Sandviches have no additional benefits.
Players can right click to drop the Sandvich onto the floor. A dropped Sandvich appears on a rotating plate and acts as a medium Medkit that can be picked up by both allies and enemies. The Heavy cannot use his own dropped Sandvich to heal himself; picking up a dropped Sandvich simply resets the cooldown timer. A dropped Sandvich from another Heavy, whether friend or foe, can only be used to restore health and does not reset the cooldown timer. It is not possible to have two sandviches from the same Heavy dropped on the floor at the same time, as the oldest one simply disappears as soon as the second one is thrown.
The recharge time for the Sandvich is approximately 30 seconds. The Heavy can instantly recharge the Sandvich by visiting a Resupply cabinet, picking up his own thrown Sandvich, or collecting any health pickup while at full health. The recharge timer begins as soon as the Sandvich is consumed or dropped. Should the Heavy be killed while holding the Sandvich, the ammo pack that he drops upon death instead restores 50 health for all classes but the Scout, who is healed for 75 health. The Sandvich weapon itself can be collected by other Heavies via weapon switching.
The Sandvich is automatically awarded to any player who obtains 10 Heavy achievements.
Бутерброд
(Обновление пулемётчика)
Бутерброд можно съесть, нажав кнопку атаки или насмешки. При поедании Бутерброд восстанавливает 100% здоровья (300 очков) в течение четырех секунд. В это время игрок будет перемещен в вид от третьего лица, а пулеметчик будет неподвижно стоять на месте с характерным громким чавканьем. Пулеметчик с полным здоровьем может есть Бутерброды один за другим, без перезарядки. Поедание Бутерброда считается насмешкой, поэтому его нельзя есть под водой. Критические Бутерброды не дают пулеметчику дополнительных преимуществ по сравнению с обычными.
Пулеметчик может использовать кнопку дополнительной атаки, чтобы бросить Бутерброд на пол. Выброшенный Бутерброд будет висеть в воздухе на тарелке, медленно вращаясь, и действовать в качестве средней аптечки. Соратник или враг, подобравший такой бутерброд, восстановит половину здоровья. При подбирании пулеметчиком, его выбросившим, здоровье не будет восстановлено, но бутерброд будет сразу доступен для потребления. Выброшенный Бутерброд исчезает либо через 30 секунд, либо когда его подбирает один из игроков, либо когда тот же пулеметчик выбрасывает еще один Бутерброд. Выброшенный Бутерброд тушит горящих игроков.
Время восстановления Бутерброда составляет 30 секунд, но пулеметчик может мгновенно получить новый в шкафчике снабжения или подобрав аптечку при полном здоровье. Обратный отсчет начинается в момент, когда пулеметчик начинает есть свой Бутерброд или выбрасывает его. Если пулеметчик погибнет с Бутербродом в руках, тот упадет на землю и подобравший его игрок восстановит 50 единиц здоровья (75 единиц для разведчика).
Бутерброд выдается за выполнение 10 достижений пулеметчика.
How to make tf2 sandwich
When you need to feed the family or kids, these are the easy dinner recipes you turn to time and time again. With lots of healthy, quick, vegetarian, sandwich, and steak ideas, there’s something for everyone.
enjoy your meal
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Ingredients
White sandwich bread
Bologna
Ham
Swiss cheese
Lettuce
Tomatoes
Green olives (pimento-stuffed)
Steps
1. Lay down one slice of bread.
2.Lay down bologna. Fold it and layer the folded pieces.
3.Put ham on top of bologna. Do the same for the ham as for the bologna.
4. Fold slices of Swiss cheese in two and put on top of meat.
5. Place several pieces of lettuce on top of that.
6. Lay sliced tomato on top of lettuce.
7. Top with second slice of bread.
8. Slice the bread in half, not perfectly diagonally however. Slice it slightly off the corner for best results.
9. Add the olives.Then, last but not least, spear two pimento olives with two toothpicks and stick one in each triangle.
10. Enjoy Sandvich, tiny cowards!
For the tartare-style sauce
125ml mayonnaise
1 rounded tbsp capers, roughly chopped (rinsed and drained if salted)
1 rounded tsp creamed horseradish
1 rounded tsp Dijon mustard
1 small shallot, very finely chopped
1 tsp flatleaf parsley, finely chopped
For the fish cakes
450g skinned Icelandic cod or haddock fillet, from a sustainable source
2 bay leaves
150ml milk
350g Maris Piper potatoes
½ tsp finely grated lemon zest
1 tbsp flatleaf parsley, chopped
1 tbsp snipped chives
1 egg
flour, for shaping
85g fresh white breadcrumbs, preferably a day or two old
3-4 tbsp vegetable or sunflower oil, for shallow frying
lemon wedges and watercress, to serve
STEP 1
Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
STEP 2
Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
STEP 3
Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
STEP 4
Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
STEP 5
Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
STEP 6
Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don’t stick. You should have a light, dry fluffy mash.
STEP 7
Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
STEP 8
Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
STEP 9
Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
STEP 10
Using your hands, gently lift the fish and potatoes together so they just mix. You’ll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
STEP 11
Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
STEP 12
On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
STEP 13
Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
STEP 15
Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.
ribeye steak on the bone 500g
vegetable oil 1 tbsp
sea salt flakes 1 tbsp
butter 2 tbsp
thyme a few sprigs
garlic a few cloves, bashed
Two hours before cooking, remove the steak from the fridge to bring it to room temperature, ensuring it is well covered. An hour before cooking, coat the steak in the oil and then season with the sea salt flakes on all sides.
Put a heavy-bottomed frying pan over a high heat until hot. Holding the steak with tongs, sear the fatty edge, cooking for a couple of minutes until it starts to crisp. Then drop the steak onto one of its sides and cook for 2 minutes 30 seconds. Flip the steak and cook for a further 2 minutes 30 seconds, then add the butter, thyme and garlic to the pan. Flip and cook for 1 minute, basting regularly with the butter, then flip for 1 minute more, basting all the time.
If you have a digital thermometer, insert it into the thickest part of the steak – it should read 50C.
Remove the steak to a plate, pour over the garlic, thyme and brown butter, loosely cover with foil and rest for 10 minutes.
Slice against the grain and serve with the resting juices and butter.
½ cup coconut oil
½ cup cocoa powder
3 tablespoons honey
½ teaspoon vanilla extract
Step 1
Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.
1 cup butter, softened
2 cups sugar
4 ounces white baking chocolate, melted and cooled
4 large eggs
1-1/2 teaspoons clear vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1/2 cup water
1/2 cup chopped pecans, toasted
frosting:
11 ounces cream cheese, softened
1/3 cup butter, softened
4 ounces white baking chocolate, melted and cooled
1-1/2 teaspoons clear vanilla extract
6-1/2 cups confectioners’ sugar
Chocolate curls
1.Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; gradually add to creamed mixture alternately with buttermilk and water, beating well after each addition. Fold in pecans. Pour batter into prepared pans.
2.Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; discard waxed paper.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in chocolate and vanilla. Gradually add confectioners’ sugar until smooth. Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls. Store in the refrigerator.
1 package (1/4 ounce) active dry yeast
3 tablespoons sugar plus 1/2 teaspoon sugar
2-1/4 cups warm water (110° to 115°)
1 tablespoon salt
6-1/4 to 6-3/4 cups bread flour
2 tablespoons canola oil
1. In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9×5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours.
4. Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
¼ cup vegetable oil
2 teaspoons vanilla extract
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons margarine
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease one 9×5 inch loaf pan.
Step 2
Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
Step 3
Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
Step 4
Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.
2 tablespoons butter or margarine
2 tablespoons brown sugar
1 envelope Fleischmann’s® RapidRise Yeast
2 teaspoons salt
3 cups all-purpose flour, or more as needed
¾ cup baking soda
1 teaspoon water
Step 1
Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
Step 2
Preheat oven to 400 degrees F.
Step 3
Combine boiling solution and bring to a boil. Punch dough down and divide into 2 equal pieces. Form each piece into a tight, smooth ball. Boil each loaf in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
Step 4
Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack.
2 ½ cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 ½ teaspoons bread machine yeast
1 tablespoon water
Step 1
Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
Step 2
When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
Step 3
Punch down dough. On a lightly floured surface, roll into a 16×12 inch rectangle. Cut dough in half, creating two 8×12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
Step 4
Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
Step 5
Bake for 20 to 25 minutes in the preheated oven, or until golden brown.
1. Hide the bread in the jar and leave it in the teleport for 3 days
1. Go to the zoo find the gorilla and fight to get the banana
congratulations on you defeated the gorilla
play mvm and see Robo-Heavy
steal his Robo-Sandwich
STEP 1
Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
STEP 2
Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
STEP 3
Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.
go to mom’s house and see mom and spy in bedroom
kill the spy and snatch his hand
1/2 cup whole rolled oats
3 cups water
2 teaspoons maple syrup
½ teaspoon vanilla extract
⅛ teaspoon sea salt
1.Combine the oats, water, maple syrup, vanilla, and salt in a blender and blend for 30 seconds.
2.Place a fine mesh strainer over a large bowl and strain the milk without pushing any excess pulp through the strainer. This will create a creamier texture that’s not gritty or gummy.
Apples
Cinnamon (optional)
Sugar (optional)
1. Start by washing and then coring the apple to remove seeds. Cut the apples into slices. There is no need to peel the apples.
2. Add the apples to the pot and add enough water to just cover them. Too much water and you’ll have pretty diluted juice. This juice may come out a bit strong, but it’s a lot easier to dilute the juice with extra water rather than trying to make the flavor stronger.
3. Slowly boil the apples for about 20-25 minutes or until the apples are quite soft. Place a coffee filter or piece of cheesecloth in your fine mesh strainer and place over a bowl.
4. Slowly ladle the hot juice/apple mixture into a fine mesh strainer and gently mash the apples. The juice will be filtered through the bottom into your bowl while the apple mush will be left behind. Place the mush in a separate bowl for later. Repeat this process until all of your juice is in the bowl.
5. Taste the juice after it’s cooled for a bit. You can add additional sugar or cinnamon depending on your preferences. Again, if the flavor is too strong, you can add water a little bit at a time to weaken the flavor.
6. The apple mush you collected can easily be turned into applesauce by pureeing and adding a smidgen of sugar and cinnamon to taste.
7. Keep in mind your homemade apple juice doesn’t have any preservatives so be sure to keep it refrigerated and to use it within a week!
Cut off two thin slices of ginger and place in your cup or mug.
Use a garlic press to juice the remaining ginger into your mug.
Add both spices and fill your mug with hot water and stir.
This is the closest thing I found to a non-caffeine/refined sugar pick me up! And I find it pretty delicious. Ginger speeds up metabolism and increases circulation. It also aids in the digestive process which can help stave off the post lunch coma that contributes to the afternoon slump. Turmeric, a cousin of ginger, also helps speed things up in the body, including energy levels! And Cardamom has long been valued medicinally for its ability to increase circulation and improve energy. Honey is mother nature’s equivalent of an energy shot and is one of the best kinds of sugars for your body.
4 to 8 pounds fresh picked grapes
1.Pick the grapes:
Get a large basket, wear long sleeves and a hat, bring clippers, and fill up the basket with grape bunches. Keep in mind that a pound of grapes will yield a little less than a cup of juice.
2. Rinse and de-stem the grapes:
Put grapes in a basin filled with water. Then rinse the individual grapes, picking them away from the stem, collecting the grapes in a large bowl, and discarding the green unripe and old shriveled grapes.
3. Mash the grapes:
With a potato masher, mash away at the grapes so the juice begins to flow. If you have picked a lot of grapes, you may need to work in batches. We have found it easiest to mash about 4 lbs of grapes at a time.
4. Cook the grapes:
Put the mashed grapes into a large stockpot. Slowly heat the grapes and juice to a simmer on medium heat and then simmer for 10 minutes. Stir occasionally so that the grapes don’t stick to the bottom of the pan. Halfway through cooking mash some more, breaking up as many of the remaining grapes as possible.
5. Prepare sieve or cheesecloth:
Get another large pot, place a large fine mesh sieve over it. Alternatively you can cover it with two layers of cheesecloth, secure with a rubber band. Make sure pot is sitting on a plate to catch any juice that may run over.
6. Strain grape mixture:
Ladle grape mixture over fine mesh sieve or cheesecloth to strain. Let sit for several hours or overnight in the refrigerator to strain completely.
7.Finishing:
Remove sieve or cheesecloth.* Note that sediment will have formed on the bottom of the container. Rinse out the sieve or cheesecloth and strain the juice again, to filter out some of the sediment. Pour or ladle juice into containers. Enjoy your juice!
5 1/2 pounds dry light malt extract
1/2 pound Crystal 20L malt, crushed
1/2 pound American 6-row malt, crushed
1/2 ounce Centennial hops—60 minutes
1 ounce Cascade hops—15 minutes
1 ounce Centennial hops—15 minutes
1 ounce Cascade hops at flame out
1/2 ounce Centennial hops at flame out
6 gallons of tap water, split. If possible, place 3 gallons in the refrigerator to cool in a sanitized container
11.5 gram package Safale US-05
1.Tie the American 6-row malt and Crystal 20L malt in a mesh hop-bag. Heat 1 gallon of water in a large pot to 160°F and remove from heat. Add malt and let steep for 20 minutes.
2.Raise temperature slowly to 170°F. Make sure mesh bag isn’t sitting directly on the bottom of the pot. Remove the grain bag and add water to make 3 gallons total.
3.Bring the wort to a vigorous boil. As water is heating, slowly add malt extract, stirring constantly until completely dissolved. When boil begins, add 1/2 ounce Centennial hops in mesh bag.
4. After 45 minutes of boiling has passed, add 1 ounce Cascade and 1 ounce Centennial in mesh bag.
5. After total of 60 minutes of boil remove from heat, add 1 ounce Cascade and 1/2 ounce Centennial in mesh bag and cover. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
6.Cool wort by placing pot in ice bath until it is below 85°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket). Top off to 5 gallons using refrigerated water.
7. Sanitize outside of yeast package, fermentation stopper and airlock. Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously. Ferment in dark place, keeping ambient temperature consistent, preferably between 62-66°F.
8. Bottle after two to three weeks
1 OZ. LIME JUICE
1 OZ. BROWN SUGAR
1 OZ. DARK RUM
4 OZ. WATER
1. Add the brown sugar to your shaker, add in a splash of warm water (1 oz.) to dissolve the sugar and add lime juice.
2. Put in rum, rest of the water and ice.
3. Shake.
4. Pour over smashed ice.
5. Serve.
6. Now it do be time to talk like a pirate.
1 spiral cut ham with bone-in approx 7-9 pounds
2 tablespoons dijon mustard
¼ cup pineapple juice or orange juice
Brown Sugar Glaze
½ cup pineapple juice or orange juice
½ cup brown sugar
2 tablespoons dijon mustard
¼ teaspoon ground ginger
2 teaspoons cornstarch
1. Preheat oven to 325°F.
2. Combine dijon mustard and pineapple juice. Brush over ham.
3. If your ham has a plastic disk on the bone, this should be removed and discarded. Place the ham, flat side down in a roasting pan, and cover tightly with foil. Roast 12-15 minutes per pound (or according to package directions).
4. Meanwhile, combine glaze ingredients and bring to a boil. Turn heat down and simmer 2-3 minutes. Cool.
5. 15 minutes before ham is done, remove from the oven and turn the oven up to 425°F.
6. Brush with glaze and return to the oven until the glaze is caramelized and the ham has reached the safe cook temperature.
kill the spy and cut heads
1 cup light corn syrup
2/3 cup sugar
1-1/2 teaspoons lemon, apple or cherry flavoring
1/8 teaspoon yellow, green or red liquid food coloring
1. Place lollipop sticks in hard candy molds or arrange sticks 3 in. apart on greased foil-lined baking sheets; set aside.
2. In a heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage).
3. Remove from the heat; stir in flavoring and food coloring, keeping face away from mixture as odor is very strong. Immediately pour into prepared molds or pour free-form over ends of lollipop sticks on baking sheets. Let cool before removing.
1 teaspoon butter
1 cup sugar
1 cup water
1 cup light corn syrup
1/4 teaspoon cream of tartar
1 teaspoon peppermint or spearmint extract
6 drops red or green food coloring
1. Grease two baking sheets with butter; set aside. In a large saucepan, bring the sugar, water, corn syrup and cream of tartar to a boil. Cook, without stirring, until a candy thermometer reads 280° (soft-crack stage).
2. Remove from the heat; stir in extract and food coloring. Immediately pour onto prepared pans in eight 8-in. strips. Let stand just until cool enough to handle, about 1-2 minutes.
3. Working quickly, roll each strip into a 10-in. log. Cut each into two 5-in. lengths. Curve the top of each to form the handle of a cane. Cool completely. Store in an airtight container.
2 cups light corn syrup, divided
1 cup cream
1/2 cup milk
3 cups sugar, divided
1/4 teaspoon salt
2 cups roasted, salted peanuts
1 large egg white, at room temperature
1/2 cup water
3/4 cup creamy peanut butter
1/2 teaspoon vanilla
1 pound chocolate candy coating
1. Line a 9 x 13-inch pan with aluminum foil and spray the foil with nonstick cooking spray.
2. First, make the layer of peanut caramel. Combine 1 cup of corn syrup, cream, milk, 1 1/2 cups of sugar, and salt in a medium saucepan over medium heat. Stir continuously until the sugar is melted and the mixture is smooth.
3. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer and bring the candy to a boil. Stirring occasionally, cook the caramel to 240 F (soft-ball stage).
4. Once the candy has reached the proper temperature, remove it from the heat and immediately stir in the peanuts. Pour the candy into the prepared pan and smooth it into an even layer.
5.While the caramel sets, make the peanut nougat. Place the remaining 1 cup of corn syrup, the water, and the remaining 1 1/2 cups of sugar into a medium saucepan over medium heat. Stir constantly until the sugar is dissolved, and insert a candy thermometer. Continue to boil the syrup until it reaches 246 F.
6. While the sugar syrup boils, place the egg white in the bowl of a large stand mixer. Whip the whites on high speed until stiff peaks form. Stop the mixer once they form so that the egg whites are not overbeaten and crumbly.
7.Once the sugar syrup has reached 246 F, remove it from the heat. Turn the mixer to high and with the mixer running, slowly pour the sugar syrup in a thin stream. Whip the whites for two minutes until it is well-mixed but still thin.
8. Add the peanut butter and vanilla to the mixture and turn on the mixer briefly to incorporate the ingredients. Once the nougat is mixed and homogenous, pour it over the caramel in the 9 x 13-inch pan. Chill the mixture until firm, at least 4 hours, or overnight.
9. Once the nougat and peanut layers are completely set and firm, prepare the chocolate for dipping. Place the chocolate candy coating in a large microwave-safe bowl and microwave it until melted, stirring after every minute to prevent overheating. Stir the melted chocolate and allow it to sit at room temperature for about 5 minutes to cool it slightly.
10. While the chocolate is cooling, remove the candy from the refrigerator, and pull up on the foil to lift the candy from the pan. Using a sharp knife, cut the candy in half, then cut each half into nine pieces, for a total of 18 candy bars. Line a baking sheet with foil and set it nearby.
11. Using two forks or dipping tools, submerge one bar in the melted chocolate, caramel side facing up. Remove the bar from the chocolate, allowing the excess chocolate to drip back down into the bowl. Place the dipped bar on the foil-lined sheet.
12. Repeat the dipping with the remaining bars and chocolate, and place the bars in the refrigerator for 10 minutes to set the chocolate. Once set, the bars can be served immediately. Enjoy.
How to make tf2 sandwich
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You will need the Sandvich, Dalokohs Bar or the Buffalo Steak Sandvich to be able to have the power of giving heal as Heavy!
Heavy does look pretty dangerus so if you want to be a Sandvich Dispenser for both teams you should look less dangerus!
You don’t have to spend money on cosmetics if you don’t want to, there’s a way to look friendly anyway: Hold the Sandvich, sneak and go forward and you will look more friendly and hopefully they will team with you!
Another way to get a hat for free is to use the Ghostly Gibus or any other hat you can craft or find!
COD Snipers and other bad people who don’t understand the magic of friendlyness and only care about they’re useless killstreak! DO NOT go near those! Do you understand? Good, if they look dangerus you should try to not get shot!
Stay friendly! 😀
Sprays may be a good way to make people be interested and come to you! If you don’t know how to make a spray you can watch a YouTube video because i can’t tell you how to do it here.
If you have taunts: Use them! That’s a good way to team, but if you don’t have any taunts you maybe have that luck so other people have taunts and they want to taunt with you! 😀
This is the last section but it is very important, use the methods you have readed and you maybe come up with your own ideas. I did this guide on a short time limit so i hope you will be a good Sandvich Dispenser and make new friends! I hope this helped a little bit at least, and have a nice day! 😉