I'll keep this to one thread from here out to preserve the forum front page space, but I may update it from time to time. We'll go in order of unit strength. First up, "Thor Macaroni and Cheese"
Next recipe: "Immortal Asian Pear Pie" This recipe is very nice because the asian pears, unlike apples, stay firm during cooking and are so naturally sweet that no sugar needs to be added. This pie was a surprise hit where I work. Didn't know it would become so popular, because I thought I had made it too sweet with added sugar. But, either way, it's pretty good. It is called "Immortal" on this forum because the egg wash and dubliner cheese forms a hardened shell with matrix-like appearance.
YOU ARE AWSOME!!!!! were do you get these rescipies?! and they are all health so I can still eat it without worring about my girlfriend beating me up. Thnx 4 the rescipies man.
good recipes, and this made me lol: "If your sport is playing video games all day, you too will look like a Thor, but in a different way, and you will also move like a Thor."
Well, perhaps time for a new one. Made this many times. Warp Ray Lemon Merengue pie (makes two pies, 16 supply units) Ingredients: 14 large or extra large eggs 2 cups fresh squeezed lemon juice 3 1/2 cups sugar (plus more for the merengue) 1 cup + 2 tbsp corn starch (plus more for the merengue) 2 tbsp melted butter 1 teaspoon salt 1 tbsp vanilla 2 tsp cream of tartar Ingredients (crust): Two pre-made piese shells in tins, poked with fork tines and browned in the oven as instructed, usually about 12 minutes at 375F). Thoroughly mix the dry corn starch, sugar, and salt together in a 2-gallon pot. Slowly add the lemon juice, stirring vigorously to avoid lumps. Add 2 cups of water. Slowly raise the temperature on the mixture. When it's just warm, add eight beatne egg yolks (save the egg whites) and melted butter. Keep stirring and gradually bring it up to a boil, then toss in 1 1/2 cups of boiling water (in all, excluding the egg yolks, that's 5 1/2 cups of liquid). Bring the mixture to a boil (it will be very thick because the cornstarch is forming a gel), stirring steadily, and then pour it into the pie crusts. Don't boil it for too long--having to stir the mixture all that time will eventually break down the starch gel, and you want it to hold well. Put the filled pies on two oven-safe plates (you're going to bake 'em simultaneously, and cookie sheets might not fit side-by-side in the oven). For the merengue, combine 14 egg whites in a bowl with cream of tartar, vanilla, 1 cup of sugar and 1/3 cup of corn starch (roughly). Fold that all together and let it sit for awhile (like, as you're making the rest of the recipe). Beat the merengue until stiff peaks form. Over-beating will result in an almost marshmallow-like material that you can cut with a knife, which is still useable, you just need some portion of slightly less viscous stuff. To apply the merengue to the tops of the pies, follow the cake decorator's strategy for adding buttercream: add too much and then gradually scrape some off (that keeps the cake from tearing apart, and in our case it keeps the merengue from getting mixed with the filling). Apply the merengue to both pies, and go around each with a spatula held at a 45* angle. The merengue should approach the edges of the crust at a 45* angle so that it towers high but when it expands during baking it will not sploosh over the side. After all the merengue is on, go around each pie, tapping the merengue all over with the side of a table knife or butter knife to pull out miniature peaks. Kinda like an indy rock hairdo. Place the pies, on their respective plates, in the oven for 20 minutes at 350F. Remove when the merengue surfaces are totally tan colored and the tips of some of the mini-peaks have browned. Let stand for an hour (the merengue will fall a bit) before placing in pie tupperware and refrigerating. Waiting ovenight will bring out those sugary amber merengue jewels. (Called "Warp Ray" lemon merengue pie because of the look your tasters will get on their first bite--there is 50% more lemon juice in this recipe than is usual, and the merengue is very stiff compared to what most people will be used to. The expressions will quickly turn to joy and grow stronger the more pie they eat. Excellent for dealing with in-laws, project collaborators, and other enemy capital ships.)
Oh looks like you put another recipe in the lounge already dude did you take like kewl recipes from other pastries and combined them all into like one sounds very yummy still the mother ship was good
