OPERATION Recipes For Destruction

OPERATION:
Recipes for Destruction

Operation: Recipes For Destruction
th
Version 1.0 – Current to September 16 2007.
Included herein are recipes submitted to the forums of http://www.toysoldiersunite.com website. The compiler of these
recipes assumes no responsibility for copyright infringements, injuries, deaths, subjugations and mass extinctions
resulting from the viewing and/or use of said recipes. The original thread was started by Lieutenant Bleu Cupcakes on
or about the 26th of April 2007.
This document is intended only for the exclusive use of Doctor Phineas Waldorf Steel, his associates and members of
Dr. Steel’s Army of Toy Soldiers. Any use of this document by unauthorized personnel may result in unpleasant
difficulties for those involved.
The
Recipes
Land of the Lemon Lavender Cookie ................................................................................. 3
The Rattlocke Special ......................................................................................................... 4
Mushroom Cloud Chocolate Chip Cookies ........................................................................ 5
Utopian Cake ...................................................................................................................... 6
Childhood-Don't-Bake Cookies.......................................................................................... 7
Planet Peanut Chicken ........................................................................................................ 8
Pot Sticker Sauce ................................................................................................................ 9
Unnamed Fish Dish........................................................................................................... 10
Roasted (With Gasoline Filled Super-Soakers?) Red Pepper Salsa ................................. 11
Utopian Playland Pie......................................................................................................... 12
Land of the Lost Lemonade .............................................................................................. 13
Chocolate Chocolate Cherry Childhood A-Muffin........................................................... 14
Bao .................................................................................................................................... 15
Ultimate Sandwich Recipe................................................................................................ 17
Thai Peanut Pork Loin ...................................................................................................... 18
Land of the Lost Grilled Herb Ichthyosaurs ..................................................................... 19
Spicy Orange Beef OF REVENGE! ................................................................................. 20
Irish Cream Crimp Cupcakes............................................................................................ 21
Lulli-Bye Blue Corn Pesto with Cumin Crusted Chicken Strips...................................... 22
Lt. Bleu Cupcakes Namesake Cupcakes........................................................................... 23
Captain PsiLady's Sexy Accent Bread Pudding ............................................................... 24
The Apple. (think Snow White)........................................................................................ 25
Insanely Yummy No Bake Ice-Cream Cake..................................................................... 26
Ceasar Salad, good by itself or with something else (like world domination) ................. 27
Fridge Cake....................................................................................................................... 28
Barbecued Donut Sandwiches .......................................................................................... 29
Simple Apple Tart for Lieutenant Bleu ............................................................................ 30
Mind-Control Mousse....................................................................................................... 31
RC (Raspberry Chipoltle) Burgers.................................................................................... 32
Dead Easy Scones ............................................................................................................. 33
Low Fat Stuffed Jalapeños................................................................................................ 34
Back and Forth Rice Pudding ........................................................................................... 35
Spaceboy's Steamed Tilapia.............................................................................................. 36
Insidious Butter Pecan Pound Cake.................................................................................. 37
Meatballs of Madness ....................................................................................................... 38
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Land of the Lemon Lavender Cookie

Posted by KN Roman
1/2 cup of powdered sugar
1 cup of room temperature butter
1 cup lavender sugar (see below)
1 ½ teaspoons of lemon extract
1 large egg
2 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
extra lavender sugar and powdered sugar
Start with adding the lavender sugar, salt, butter, and extract into the work bowl of
your stand mixer, or a mixing bowl if you are using a hand mixer. Beat the butter on
medium until its “creamed”, meaning light, fluffy, almost double in volume and
significantly lighter in color. Then add the egg, the baking soda, cream of tartar, and
turn the speed down to slow. Once everything is incorporated, slowly add the flour in
three batches or so. Once all the flour has been incorporated, kill the power, cover
the bowl with saran wrap, and put the whole thing in the fridge. Wait about an hour,
take it out of the fridge, and dust a surface with powdered sugar to roll the dough
out. I prefer a spare cookie sheet, since the edges help ensure you roll the dough out
to a consistent thickness. Preheat the oven to 350. Once the dough is rolled out, us a
cookie cutter or a small cup to cut out the cookies, and place them on a cookie sheet
with either a silicone sheet or parchment paper. Lightly dust the tops with more
lavender sugar. Shove in the oven and bake until the edges are just browning, then
remove, and put the cookies on a cooling rack or a wooden cutting board. Reroll out
the dough and repeat. Let the cookies cool about 10 minutes, then eat. They go
great with tea, fyi
How to make lavender sugar:

If you are not lucky enough to live near a store that sells it, then you are in luck. Its
mind numbingly easy to make. For that matter, using a similar strategy, you can
make orange, vanilla, or even mint flavored sugar. First, get a hold of some dried
lavender leaves. Some groceries stores sell them in their bulk herbs/tea areas. Get
some cheese cloth and a stapler, and make a lavender filled pouch. About a ¼ of a
cup is enough for about 1 and a half pounds of sugar. Get an air tight container,
gently crush the pouch in your hand and pet it in the container, and pour the sugar
in. Then, ever day, shake the container, and go psycho on it with a fork or a butter
knife, just to move the sugar around and to stop it from clumping (trust me, if you
make vanilla sugar, don’t skip the psycho part). Two weeks later, presto, lavender
sugar. Goes great with iced tea, herbal tea, cookies, scones, eating with a spoon, or
what ever.
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The Rattlocke Special

Posted by YellowJacket Vinny Rattlocke
2 cups of root beer(preferably Dad's or A&W)

3/4 cup of ice
1 shot of vanilla syrup
2 coffee creamers
*1) put Ice in cup

*2) add 2 cups of Root Beer
*3) add 1 shot of vanilla syrup, stir
*4) While stirring, add the 2 coffee creamers
It's like a root beer float without the ice cream headache. been drinking it since i was
17.
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Mushroom Cloud Chocolate Chip Cookies

Posted by Lieutenant Bleu Cupcakes
If you like your chocolate chip cookies puffier than a mushroom cloud with a bakery
style cakey texture, this is your recipe.
1 cup butter-flavored shortening

3/4 cup white sugar
1 cup brown sugar
2 and 1/4 cups cake flour
1 tsp salt
1 and 1/2 baking powder
2 eggs
1 and 1/2 tsp vanilla
2 cups chocolate chips
Heat oven to 375 degrees.
Combine the shortening and sugars and cream them until light and fluffy. Meanwhile,
sift together flour, salt, and baking powder and set aside.
Add eggs one at a time to the shortening/sugar mix and then vanilla. Increase mixer
speed until thoroughly blended.
With the mixer set to low, slowly add the dry ingredients and then stir in the
chocolate chips. Chill the dough for at least 20 minutes in the fridge and then scoop
unto a non-stick cookie sheet.
Bake for about 13 minutes, or until it looks like a cookie. Pack in airtight container to
bring on next leaflet disputing mission.
NOTE: Most people don't own cake flour and in a pinch you can take a 1 cup
measuring cup and put in 2 tbsp cornstarch and 1/2 tsp baking powder, fill the rest
of the cup with all-purpose flour and then sift throughly.
If you really like puffy cookies though, just get the cake flour and never look back to
the days of mono-flour.
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Utopian Cake
Posted by Henchman Kristopher
1 pkg butter pecan cake mix (plus ingredients listed on package)

1 12oz. can sweetened condensed milk
1 tub Cool-Whip
1 jar caramel sauce (like ice cream topping)
Couple bars of Butterfinger bars, crushed
Make the cake mix according to the box, using the 9"x13" recipe. After baking, poke
holes all over the cake with the handle of a wooden spoon (or something similar).
Pour the sweetened condensed milk in all the holes while the cake is still warm.
Cover entire cake with Cool-Whip. Drizzle caramel sauce over Cool-Whip; top with
crushed Butterfinger bars.
Store in refridgerator.
The milk will soak into the cake, turning it almost into the same density as a pudding
cake. It is freaking delicious; I destroyed several pieces.
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Childhood-Don't-Bake Cookies
Posted by Henchman Kristopher
3 cups quick-cooking rolled oats

2/3 cup peanut butter (crunchy or smooth)
2 cups sugar
1/2 cup (1 stick) butter
1/2 cup milk
1/3 cup cocoa
2 tsp vanilla extract
Line a cookie sheet with wax paper. Combine sugar, butter, milk and cocoa in a
medium saucepan. Cook over medium heat, stirring constantly, until it comes to a
rolling boil. Remove from heat. Add the oats, peanut butter and vanilla; stir quickly,
mix well. Immediately drop mixture by heaping teaspoon onto the wax paper. Cool
until firm.
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Planet Peanut Chicken

Posted by KN Roman
For the stir fry:
3 boneless, skinless chicken breasts, cut into 1 inch or so cubes (about 2.5 cm for
you metric people out there).
1 and ½ cups or so of carrot, sliced on a slight angle into ¼ inch thick disks
2 crowns of broccoli, cut into about 1 inch square pieces or so.
½ cup chopped green onion or scallion
½ cup peanuts
Either cooked white rice or rice sticks. (Or hell, bread if you want)
For the sauce:
¼ -1/3 cup of soy sauce (depending on how thick or thin you want the sauce)
¼ - 1/3 cup of rice wine vinegar
1 tablespoon fish sauce
Ground Thai chilies (for mediumish, use about a tablespoon; use red pepper flakes if
you want to)
¾ cup peanut butter
First, start with the peanut butter in a bowl or measuring cup, and then to it add the
liquid ingredients, mixing with a fork to get everything fully added, then add the
pepper to taste. It should be on the salty side. If it gets too hot, add a little brown
sugar. Then, heat up a wok, or a skillet on medium high. While the pan heats, toss
the chicken with some salt, kosher is best for this. When the pan is hot enough that
water immediately evaporates on contact, add in some vegetable oil, give it a second
to heat, and then add the chicken. Be careful as the oil might jump up a bit at you.
Stir and flip the chicken often. Once the chicken has browned and cooked all the way
through, about 3-5 minutes tops, remove to a plate. Let the pan heat back up a bit,
then add the carrots and broccoli. Again move often, and then add the peanuts.
Once the nuts start to toast a bit, and the vegetables a soft but still a bit crunchy,
add the chicken back in, and then pour/spoon the sauce over everything, and turn
the heat down to low. Stir to coat everything with the sauce, and let cook about a
minute, then kill the heat, mix in the green onion, and then serve over the rice or
the rice sticks.
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Pot Sticker Sauce

Posted by KN Roman
½ cup soy sauce

¼ cup sake
¼ cup rice wine vinegar
1-2 teaspoon red pepper flake (depending on your heat tolerance)
1/2 teaspoon finely minced garlic (fresh)
1/2 teaspoon finely minced ginger (fresh)
1 teaspoon brown sugar
1 table spoon tapioca starch (use cornstarch if you don’t have it)
Add everything but the starch and the sake into a pan, and bring to a boil. With a
fork or a small whisk, add the starch to the sake and mix it to form a slurry. Add the
mixture to the rest of the sauce ingredients, and continue to whisk. Eventually, a
minute or two, the whole thing should start to thicken. Turn off the heat, pour into a
bowl, and eat. It will thicken more as it cools.
FYI: if you take out the starch and the red pepper, you have the makings of a
passable teriyaki glaze.
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Unnamed Fish Dish

Posted by Dameon Drake
one fillet of (insert fish) preferably near seven ounces

white wine (most any works)
5 Calamata olives
3 or 4 cubes of artichoke heart
a hand full of feta cheese
six slices of sun-dried tomatoes
just enough oregano, basil, thyme, and salt to cover the top of the fish
4 one sq. inch cubes of butter.
Prep:
get a medium sized frying pan and pour in a little cooking oil, let pan heat for awhile.
Put fish in pan and let cook thoroughly on one side. Flip it and put the seasoning on
it, followed by the olives artichoke, tomato, feta, and wine. Let simmer for several
minutes and then add butter. Once butter is melted and incorporated, fish is done to
your liking, and all alcohol is cooked out (tastes awful otherwise) you can serve it.
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Roasted (With Gasoline Filled Super-Soakers?) Red Pepper Salsa

Posted by Luca Shoal
2 Roasted Red Peppers (place whole pepper over an open flame until skin is all black
and burnt looking. Wrap in plastic wrap and leave for 10-15 minutes, then rinse
clean)
1 8 oz can of diced or crushed tomatoes
1 minced jalapeno (with or without seeds)
juice of 1 lemon
2 Tablespoons minced cilantro
1 minced shallot
3 minced cloves of garlic (can be roasted or sautéed if you want)
1/2 carrot, minced
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
combine all and eat with whatever you want :3. Tastes better if you leave it sit
(refrigerated!) for a day or two before using, so the flavors can meld well.
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Utopian Playland Pie

1 9-inch uncooked pie crust
Filling
1 cup fresh raspberries
1 cup fresh cranberries
2 1/2 cups fresh strawberries
1/2 cup sugar, plus
3 tablespoons sugar
2 teaspoons fresh lemon juice
1 1/2 tablespoons cornstarch
1/8 teaspoon ground nutmeg
1/8 teaspoon cinnamon
2-3 tablespoons raspberry or strawberry jam
Topping
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup cold unsalted butter
1. Preheat oven to 392 degrees Fahrenheit

2. Combine the berries, 1/2 cup sugar, and lemon juice; set aside for 10-15 minutes.
3. Combine the 3 tablespoons sugar, cornstarch, nutmeg and cinnamon in a small
bowl.
4. Combine the berry mixture and the cornstarch mixture.
5. Spread the jam inside the pie shell.
6. Transfer the filling to the pie shell.
7. Place the pie on the center oven rack and bake for 25 minutes.
8. To make the topping: combine the flour, sugar, cinnamon, and salt in a food
processor.
9. Cut butter into slices and scatter it over the dry mixture; mix with your fingers or
two forks until the mixture resembles fine crumbs.
10. Dump the crumbs into a large bowl and gently rub between your fingers to make
large buttery crumbs; refrigerate until ready to use.
11. Take pie from oven and lower temp to 375 degrees Fahrenheit
12. Carefully dump the crumbs in the centre of the pie and spread them evenly over
the top with your hands.
13. Return pie to oven and bake for about 25 minutes or until juices bubble thickly
around the edge of the pie. (Place foil or a baking sheet on the rack below in case
the pie bubbles over.)
14. Transfer pie to a wire rack; let cool
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Land of the Lost Lemonade

5 stalks celery
2 apples
1 lemon
10 strawberries
1 inch fresh ginger
1 inch round of fresh pineapple
5 leaves romaine lettuce
Run all ingredients through a juicer, strain and enjoy!
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Chocolate Chocolate Cherry Childhood A-Muffin

Posted by KN Roman
¾ cups milk
¼ cup of melted, just above room temp butter, or canola oil
1 egg, or 2 once egg substitute
1 ¾ all AP flour (or 1 ¼ cup rice flour, and ½ cup of tapioca starch; not exactly the
same, but its close)
1/2 of a cup of coco powder (I like dark dutch processed, use a bit more if you are
going wheat free)
½ cup chocolate chips
1 can of dark cherries, strainded. ( I like the pie filling ones; yes they are bad for
you, and no I don’t care)
1/3 cup vanilla sugar (see my cookie recipe)
2 ½ teaspoons baking soda
1 ½ teaspoons kosher salt
Put all the dry in one bowl, and whisk to mix and add a bit of air. Beat the milk, egg,
fat, and sugar together, and then once things are good and mixed, pour over the dry
ingredients. Mix everything together with a spoon, until things are just together, but
not more than say a minute, so as to make sure things are not overly mixed. Then
get a muffin pan, and grease with butter, or Baker’s Joy spray, and spoon in the
batter. Bake at 350 until you can stick a tooth pick in to a muffin and pull it out
clean.
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Bao
Posted by Yellow Jacket Dash
Steamed Bun Dough:
1 package dried yeast or quick yeast (usually better)

1 cup lukewarm water
4 1/2 flour
1/4 cup sugar
2 Tbls crisco or veggie oil
1/2 cup boiling water
2 Tbls sesame oil
*Dissolve yeast in lukewarm water- add 1 cup flour in a bowl with yeast/water
mixture. Mix thoroughly. Cover with cloth and let rise for 1 hour till bubbles appear.
(note: a warm room is best for any breads to rise in)
*Dissolve sugar and veggie oil in 1/2 cup boiling water. Cool until lukewarm. Pour
into yeast mixture. Add 3 1/2 cups flour. Knead dough on lightly flowered board until
smooth. Put into extra large , greased bowl into warm room. Cover with a damp
cloth, Let rise until doubled in bulk.
*Divide into 2 portions. Remove first portion and knead for 2 mins. Repeat with
second. Roll into roll measuring 12 inches long and cut into 1-2 " wide pieces. (if you
want mini or regular Bao)
Flatten each piece with the palm of your hands. Roll into 2-3 inch rounds. Place 1-2
Tbles of filling in the center of each round. To seal buns: Place dough with topping in
the center , in the palm of your hand. slowly close your hand a little and seal the
tops with a "twisting" motion. you should have the dough around the filling now with
a little twist on top. Basically, it looks like a biscuit now. with filling in the center.
Place each bun on a a lightly greased tray for now, (use the sesame oil). Cover the
buns with a slightly moist towel and let them rise for about 20 mins. When dough is
springy, remove towel and steam for 10-15 mins.
Bun fillings:
I have found that all kinds of things can be used in this type of DIM SUM. Jellies,
meat, veggies... etc.
I normally use pork.
here is the recipe that I use normally:

(note: have this ready in time way before the dough)
1 1/2 lbs pork tenderloin, shoulder, butt

2 cloves garlic
2 Tbls Hoisin sauce
2 tbls katsup
1 Tbls liquid honey or 2 tbls syrup
2 Tbls brown sugar
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1/4 5 spice powder or nutmeg works

2 Tbls Chinese rice wine or sherry
Cut pork into 2 inches wide, 5 inches long
*smash and peel garlic

* In med bowl, whisk togeather rice wine, hoisen,katsup, honey/syrup, B sugar,
garlic 5 spice/nutmeg,
* place pork in a shallow baking dish. pour over marinade, and leave covered in
fridge for 2 -3 hours.
* Take pork out of fridge and Bake in an oven preheated to 425. (tenderlion) 350 for
shoulder or butt. Roast for about 30 to 40 mins.
Remove and grind up in a food processor. You have your filling!! Yayyyy. You can do
this with beef also. Just be careful.
If for some reason you are against pork, or meat altogether,,,,, just use some
strawberry or blackberry jam!! Make it a dessert.
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Ultimate Sandwich Recipe

Wheat Bread - 18 slices (6 toasted, 12 untoasted)

Pepperjack Cheese - 6 slices
Colby Jack Cheese - 6 slices
minced Cilantro - 2 Tbsp (or 6 tsp, to be even)
Butter - 6 oz
Mayonnaise - 6 oz
Roasted Garlic - 1 oz
minced Chipotle Peppers - 2 oz
Romaine Lettuce - 6 medium sized leaves, should fit on bread slices
Grilled Chicken Breast - 6 3-4 oz pieces
Red Onion (slices or julienned) - 6 oz
Cooked Bacon - 6 strips
Lime Juice - 1/4 cup
1 - Take cheese and put one slice of each between untoasted bread slices, and top
with 1 tsp of cilantro. Grill in a hot pan with butter until bread is golden brown and
cheese is melted. Reserve and cool
2 - combine Mayonnaise, garlic, and chipotle peppers. Mix well and spread lightly on
one side of each slice of toasted bread. Spread remaining mayo mix on top of grilled
cheese sandwiches
3 - Place lettuce leaves atop cooled sandwiches, and add 1 piece each the remaining
ingredients (and 1 oz of onion) except for Lime Juice. Place toasted bread slices atop
the bacon.
4 - Brush top of toasted bread slice with lime juice, and serve.
Prep Time - 15 minutes

Serves 6
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Thai Peanut Pork Loin

Serves 12
Pork -
3 1 pound Pork Loins (or 1 3 pound loin)
Olive Oil
3 tsp kosher salt
1 tsp freshly ground black pepper
Sauce -
2 Tablespoon garlic cloves (6 cloves), chopped
2 teaspoons fresh ginger, grated or sliced
4 Tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons sriacha sauce
Filling from Do-Si-Do cookies
1 cup peanut butter
Breading -
2 cups loosely packed fresh parsley leaves
1 tablespoon chopped garlic cloves (3 cloves)
1 cup fresh white bread crumbs
1 cup Do-Si-Do cookie crumbs (roughly 8-10 cookies)
2 teaspoons grated lemon zest (2 lemons)
Preheat oven to 450 (400 for convection)

Trim excess fat from pork loins and sear to a nice golden brown. Roast in oven for 10
minutes, do not exceed 135 in temperature
Combine sauce ingredients in a blender and blend thoroughly
Combine parsley & garlic cloves in blender, and blend well. Add crumbs and lemon
zest and blend well.
Remove Pork Loin from oven and coat with sauce mix, then coat with breading mix.
Return to oven and cook until it reaches an internal temperature of 145-150, about
15 minutes. Remove from oven and let rest 15 minutes before cutting.
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Land of the Lost Grilled Herb Ichthyosaurs

(If you haven't slipped back in time, trout is an acceptable substitute.)
First, catch your fishy. And then kill it. I recommend a rock. I watched a friend try to
kill one with a stick and the sticks kept breaking while the fish freaked out. A big
rock will keep that ichthyosaur from thrashing around and making that choking
noise.
Then clean it. Goodness knows how that's done, I'm a lady and I'm not allowed near
that part of the cooking. If it involves knives and later on, a grill, the boys suddenly
all want to help. Ideally you should end up with four fish at about a pound each or
one giant ichthyosaur fillet.
Fire up the grill to medium-hot and keep the rack about six inches above the heat.
Meanwhile back in the cave, mix together:
1/2 cup cornstarch

1 tbsp flour
1/2 tsp salt
1/2 tsp pepper
Handful minced blend of fresh marjoram, thyme, sage and/or rosemary
And then shove all that into the fishy and sprinkle on top some melted butter (a little
goes a long way) and some lemon juice. Fold up the little trout/ichthyosaur fillet and
wrap in tinfoil and pop it on the grill right away.
Grill for about 10 minutes per inch at the thickest part of the fish, turning halfway
through. Once the fish flakes easy, it's ready to be served with a lemon wedge while
you sing: "Imma gonna eat you little fishies!"
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Spicy Orange Beef OF REVENGE!

Posted by KN Roman
1-1.5 lbs of sirloin, cut into ½ inc cubes or so

2 cans mandarin oranges in water or light syrup.
1/2 cup edamame (soy beans)
1 cup broccoli, cut into about 1 inch pieces
1 cup carrots, sliced on a bias about ½ inch thick
1 can sliced water chestnuts (or three fresh, peeled, and sliced ones, if you can get
them)
1 and 1/2 tablespoons red pepper flake
1 and a half teaspoons of salt
1 teaspoon of fresh cracked black pepper
2 garlic cloves
1 and ½ tablespoons cornstarch
For starters, run one of the cans, water/syrup and all, through a blender with the red
pepper, salt, black pepper, and garlic, and once all nice and fairly smooth, pour into
a plastic bag, and then dump the meat in. Squeeze the air out, seal, and pop in the
fridge for at least 3 hours.
Once the marinating is done, run the remaining can through the blender, and heat a
non-stick skillet on medium. Once it’s warmed up, add a tablespoon of oil, and add
all the veggies but the water chestnuts. Cook while moving frequently, until
everything has softened. Then add the beef, the marinade, and the newly blended
oranges. Turn the heat down to low, and simmer till the beef is cooked. Add the
chestnuts, and then sift the corn starch over everything while stirring. Let simmer
and stir until the sauce is thickened, and then serve over rice.
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Irish Cream Crimp Cupcakes

Crimps was the name given to dangerous men who would shanghai young men by
getting them drunk til they passed out and then signing them up on local merchant
ships. Once on the ship, some bizarre-o law made it illegal for them to leave the
service.
These cupcakes are great drunk munchies to go with some Carbomb drinks and a
few shots of whiskey til your reluctant soldier-to-be agrees to stumble over to the
computer and enlist!
INGREDIENTS
* 1 package yellow cake mix (you can also make your own cake mix from scratch,
but I'm just trying to make this easier!)
* 1 package instant vanilla pudding mix
* 4 eggs
* 1/4 cup water
* 1/2 cup vegetable oil
* 3/4 cup Irish cream liqueur
* 1/2 cup butter

* 1/4 cup water
* 1 cup white sugar
* 1/4 cup Irish cream liqueur
* 1 shot of whiskey for yourself while cooking
DIRECTIONS
1. Preheat oven to 325 degrees F. Put some cute little muffin papers in a cupcake
tin. I like the metallic ones since they have the robot look. Robot
cupcakes...yummm.
2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water,
1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour
into cupcake liners.
3. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into a cup
cake comes out clean. Cool for 10 minutes in the pan, then move to rack. Prick top
of cupcakes. Spoon glaze over top. Allow to absorb glaze repeat until all glaze is
used up.
4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup
sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove
from heat and stir in 1/4 cup Irish cream.
That's my favorite cupcake recipe for grown-up parties because it works damn well
as a bundt cake too and hello, it's got some damn tasty booze in it.
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Lulli-Bye Blue Corn Pesto with Cumin Crusted Chicken Strips

Posted by KN Roman
The pesto:
½ a cup of blue corn tortilla chips (or red or purple or what ever really)
½ a cup of argula
¼ a cup of olive oil
¼ a cup of parmesan cheese, grated.
3 serrano chiles, seeded (or not; hey its your sinuses)
1 teaspoon of salt
Blend everything but the oil together in a blender or a good processor, and then
drizzle the oil in. Toss with pasta, or use as a dip for the following. This will make
more than you need for a dip, but it freezes for months.
The chicken:
¼ cup of ground cumin

¼ cup of bread crumbs
2 tablespoon cayenne powder
1 tablespoon paprika
1 teaspoon of black pepper
1 and a half cups of buttermilk
1 lb of chicken
Put the chicken and the buttermilk in a ziplock bag, get the air out, and let sit in the
fridge for at least two hours. Mix the remaining ingredients together. Take out the
chicken, shake a little bit so that a film of buttermilk is on the chicken, and roll in the
breading material. Bake on 350 for about 20 minutes, or until done.
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Lt. Bleu Cupcakes Namesake Cupcakes

INGREDIENTS
* 2 1/2 cups cake flour

* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 4 eggs
* 2 teaspoons vanilla extract
* 1 1/2 cups super fine sugar (put plain sugar in a food processor for a bit)
* 3 cups heavy whipping cream
* 2 1/2 teaspoons brandy
* 3 tablespoons confectioners' sugar
* 1 pint fresh strawberries
DIRECTIONS
1. Preheat oven to 350 degrees F. Lightly

grease and flour a cupcake tin. You can use
robot foil baking cups too.
2. Stir together the cake flour, baking

powder, salt, and super fine sugar.
3. Separate the eggs save the egg yolks for

another use ( I put them in the freezer to
make custards later!). In a glass (or copper,
as I just learned from Good Eats) bowl beat
the egg whites until foamy.
4. Mix 1 1/2 cups of the heavy cream with the

vanilla. Stir into the flour mixture then fold in
the egg whites. Pour batter into prepared
pans.
5. Bake at 350 degrees F for 20 minutes

before you start peeking in at them for
doneness. Let cupcakes cool in pans for ten
minutes then invert onto a wire rack to
continue cooling.
Once cupcakes are completely cool frost with fresh whipped cream and serve with
fresh strawberries. For the above cupcakes and when I need a cupcake fix right then,
frosting be damned, I just dust with confectioner's sugar!
6. To Make Frosting: Beat on low speed until stiff 1 1/2 cups heavy cream (make
sure it's very cold). Beat in the confectioners' sugar and 2 1/2 teaspoons brandy. Use
immediately to frost cupcakes.
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Captain PsiLady's Sexy Accent Bread Pudding

INGREDIENTS
* 1 or 2 loafage of vanilla pound cake, cubed

* 4 cups milk
* 1 1/2 cups brown sugar
* 1/2 cup butter, melted
* 3 eggs, beaten
* 2 tablespoons vanilla extract
* 1 cup white chocolate chips
DIRECTIONS
1. Preheat oven to 350 degrees F. Butter a 9x13 inch baking dish or a bunch of
single serve custard dishes. Up to you.
2. In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and white
chocolate chips; mixture should be the consistency of oatmeal. Pour into prepared
pan(s).
3. Bake in preheated oven 1 hour, until nearly set. It should wiggle a little, but not
too much. Slap your thigh....it should move sorta like that. Serve warm or cold, I
prefer warm with raspberry sauce drizzled over it.
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The Apple. (think Snow White)

Posted by KN Roman
3 Fuji apples (or something similar), cored but otherwise intact. DO NOT PEEL.
For the syrup
1 and 1/2 cup of water

3 cups white sugar
one vanilla bean, split
1/3 cup brandy
For the streusel

1 cup of oats
1/3 of a cup of butter, cut up into little pieces

2 table spoons ground cinnamon
1 teaspoon ground clove
¼ cup brown sugar
½ teaspoon salt
Put all the syrup ingredients, except the brandy, in a medium sauce pan, and turn on
the heat to medium low. Stir until the sugar is dissolved, and then let come to a boil
for about 5 minutes. Then add the apples and the brandy and turn the heat down to
low. Give the apples a flip at about 4-5 minutes, let cook for another 4-5 minutes.
Once done, remove the apples, and let cool. Preheat an oven to 350. Mean while,
mix the streusel, really breaking up the butter into the sugar and oats, then fill the
apples with it. Put the apples in the oven for about 10-15 minutes, or until they are
dry and starting to wrinkle on the surface. They should be fork tender, but standing
on their own power. Serve with ice cream, or Irish whisky whipped cream.
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Insanely Yummy No Bake Ice-Cream Cake

Posted by Subliminal Vomit
You will need...
Foil (the bigger the piece the better)

15 icecream sandwiches
1 tub of Coolwhip
1-4 serving chocolate pudding mix AND the milk as directed on box.
some broken Oreos (the best kind)
1. Move Coolwhip from freezer to fridge.
2. Make chocolate pudding per box instructions. Divide into two bowls. (not needed
but helps for measuring purposes and I'm anal) Chill. Listen or Watch Dr Steel, while
breaking Oreos among other things.
3. When pudding has set, and the Coolwhip is soft... Place a sheet or two of foil on
clean surface. Overlap by a few inches if needed.
4. Quickly unwrap 5 sandwhiches and place them side by side.
5. Spread one of the bowls of pudding on top leaving about .5 inch on each side.
Sprinkle broken Oreos on top.
6. Freeze (if doing by yourself, if you have a friend helping, continue VERY FAST.)
7. Repeat 4-5 until you have three layers of sandwiches and two of pudding in
between.
8. Spread Coolwhip all over top and sides. It's ok if you leave small "holes", or if the
cake starts to lean outword slightly. Sprinkle with more broken Oreos if desired.
9. Fold up the sides of the foil and top with another piece if need be, in order to
cover everything, and keep it all in.
10. Let sit in freezer for at least 3-4 hours or overnight.
11. Enjoy.
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Ceasar Salad, good by itself or with something else (like world domination)
Posted by Fedak
Bacon fried
Croutons Home made or any dried bread product with flavour.
Bagel chips work well too.
¼ cup Parmesan Cheese Fresh shredded better Kraft will do.
3 cloves Garlic
Anchovie paste (Hard to find, but it's definitively worth it)
Two eggs
2 tbsp Olive oil
2 tbsp Fresh lemon juice
Tabasco sauce
Worchester sauce
Pepper (fresh ground)
Romain Lettuce (1 large head)
1) Wash and dry lettuce, rip (not cut) into pieces that are manageable
2) Boil a pot of water. When it boils, drop in eggs, take off heat, cover, let sit for 1
minute. Remove eggs. Any longer will thicken the eggs too much.
3) Crush garlic and rub the bowl with it leave it in. Put about 1 ½ tsp anchovie paste
in bowl and rub it around.
4) Add olive oil, lemon juice, eggs cheese, pepper, dash tobasco and Worchester and
wisk around till mixed well.
5) Add lettuce and toss till well coated.
6) Sprinkle with more cheese and pepper and toss again.
7) Top with bacon and croutons.
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Fridge Cake
Posted by Bionic Bunny
You will need:

~A 9X13 baking pan
~A package of store bought cookies, whatever kind you want. (You could bake 'em
yourself....I'm just not that ambitious.)
~2 packets of vanilla pudding mix
~1 cup of whipped topping in it's fluffy state
~3 cups of whole milk
~Your choice of frosting (optional)
What to do:
~Cover the bottom of the cooking pan with whole cookies. Fill in gaps by breaking
them if you need to.
~Put the pudding mix, the milk and the whipped topping in a mixing bowl, then go to
town on it with a whisk.
~Pour about half that batter over the cookies
~Cover that batter with more cookies
~Pour the rest of the batter on top of those cookies
~Put some more cookies on top (optional, but a good idea if you're frosting them)
~Cover the top with some cling wrap and stick the pan in the fridge for half an hour.
~Once the cake has a sort of pudding consistancy, take it out and frost it (again,
optional)
~Stick it back in the fridge for about 4 hours.
~Chow down.
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Barbecued Donut Sandwiches

Posted by Fedak
What you'll need -
A box of donuts
-Plain glazed works well.
Vanilla Ice Cream
-Dairy Queen Soft serve is really good here
Some fruit, strawberry's are nice, anything will do.
What you do:

- Cut the donuts in half so you get 2 O's
- Place them on the BBQ and cook until crispy then flip and repeat for other side.
- Take ice cream and scoop onto one half of the donut
- Place top of donut back on, put fruit on top of and.... enjoy!
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Simple Apple Tart for Lieutenant Bleu

Posted by KN Roman
2 sheets of store bought puff pastry, thawed

4 apples, preferably Fuji, but really anything you like works.
3 tablespoons of butter
4 tablespoons of brown sugar
2 tablespoons of balsamic vinegar
1 egg
Plain white sugar for dusting
Preheat the oven to 375 degrees. Core and cut the apples into wedges about ¼ of an
inch thick. Melt the butter in a non-stick skillet over low heat, and then add the
apple, the salt and the vinegar. While the apples cook, flatten out the puff pastry.
Cut one sheet into strips, half inch or so wide, across the length of the pasty (most
sheets are rectangular.) For the other sheet, cut off enough of one end to make it a
square. Put the square on to a sheet of parchment paper on a cookie sheet. Beat the
egg with about one table spoon of water, and using either your brush or your finger,
put a bit of the mixture on the edge of pastry square. Lay one layer of strips along
the edges, folding over any edges that hang out of the corners back onto the strip.
Add more of the egg mixture and repeat, until all but four strips are used. Take a
fork, and poke a bunch of holes in the middle of the pastry square. Now, back to the
apples. Once the apples are good and soft, add the brown sugar, and stir a bit till the
sugar basically melts and mixes in. Let cook a bit more, and then turn of the heat.
Carefully scoop the apple mixture into the center of the pastry square. Once filled,
lay the withheld strips of pastry on top of the apple mixture, and then brush the
entire top with more of the egg mixture. Sprinkle the plain sugar on top of pastry.
Bake until the pastry is all puffed up, and the top is golden brown; checking first at
about 10 minutes.
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Mind-Control Mousse
Posted by Captain Coffeepirate
Possibly the easiest mousse in the world.
What you need:
450g very good quality bittersweet chocolate, chopped fine ( at least 55% cocoa
solids. I use Callebaut belgian chocolate callets if you can get your hands on them)
And you Imperialists can work out for yourself what it is in ounces.
1 cup pure (pouring) cream
3 cups thickened cream
splash natural vanilla essence
and Bailey's if you want to be really decadent...
put the thickened cream into a mixmaster and beat until it just starts to leave trails.
MEANWHILE, bring the pure cream and vanilla to the boil, and IMMEDIATELY remove
it from the heat and add the chocolate. Stir until the chocolate is completely melted
in.
add hot chocolate/cream mix to the thickened cream one third at a time on the
lowest mix setting
ladel into cups/ cocktail glasses and chill for 30mins at least.
lick out the bowl and put on weight.
if you want to add the Bailey's, add it to the hot cream when you add the choc.
Use to bribe/brainwash potential soldiers/minions/government officials.
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RC (Raspberry Chipoltle) Burgers

Posted by Noir Thorn
Ingredients:
2lbs of hamburger meat

2oz of worcestershire sauce (one shot full plus a dab)
2 1/2oz of raspberry chipoltle sauce (1/2 shots plus a dab)
1 egg
diced red onion.
defrost hamburger meat till mushy. then put in mixing bowl. take egg and separate
the whites from the yolk. put rest of ingredients in and mix with hands. set stove
(griddle, hot plate, ect.) to 350* and cook desired amount till good and dark (not
burned) serve with seasoned waffle fries and your good to go. message me if yall
want more. oh and make sure yall wash your hands before doing this.
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Dead Easy Scones

Posted by Captain Coffeepirate
3 cups SR flour
1 cup pouring cream
1 cup lemonade
a good handful each of dark choc melts (again, Callebaut Belgian callets if you can
get them) and Craisins (sweetened dried cranberries)
cinnamon sugar and milk
Preheat oven to about 200C
mix all ingredients except cinnamon sugar and milk, just bring it all together, don't
overmix.
spread out on a lightly floured surface (ie, bench. Not pavement. Gets gritty) to a
thickness of about 1.5in. Cut out with a cookie cutter and put onto a greased tray.
Make sure that they are touching, as then they will rise UP not spread out.
Brush with milk, and sprinkle with cinnamon sugar.
Bake for 25min or until lightly browned and a skewer comes out clean.
These are great with a spot of clotted cream...
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Low Fat Stuffed Jalapeños

Posted by Noir Thorn
Ing.:
jalapeños
no fat cream cheese
turkey bacon
Prep.:
cut and gut jalapeños in half (leave some seeds in for that hot burst)
next fill said jalapeño with the no fat cream cheese and pack into a half.
next put turkey bacon around jalapeños.
finally put them in BBQ pit till dark or rotisserie for 25min.
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Back and Forth Rice Pudding

Posted by Captain Pandemonium
3 cups milk
½ cup granulated sugar
2 cups cooked rice
1 cup raisins (optional)
2-3 tablespoons butter
1 teaspoon vanilla extract
Combine milk, sugar, rice, raisins and butter in saucepan. Simmer 20 to 30 minutes,
or until thick. Remove from heat and stir in vanilla. Sprinkle with cinnamon if
desired. Serves 4 to 6.
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Spaceboy's Steamed Tilapia

1 Tilapia Fillet
1 tsp Saké
1-2 tbsp Butter
1 garlic clove (minced)
~1 tbsp Parsley
Onion Powder
Paprika
Black Pepper
½ cup Zucchini
½ cup Yellow Squash
Diced Tomato (as desired)
Broccoli (as desired)
Preheat oven to 450. Place aluminum foil in baking pan, foil must be large enough to
fold over the sides into the middle and seal to form a tented envelope.
Place fillet in the bottom of the envelope. Pour saké over fillet. Divide butter into
small pieces and place in bottom of envelope. Add garlic. Sprinkle fillet with onion
powder, followed by enough paprika to cover the fillet, and then top with a sprinkle
of black pepper.
Add vegetables to the envelope in whatever amount suits you. Close the envelope
and crimp the edges to seal.
Bake at 450 for 25 minutes. Open the envelope carefully (hot steam!) and plate.
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Insidious Butter Pecan Pound Cake

1 Box Betty Crocker Pecan Cake Mix

1 Tbs Flour to mix
1 Can Betty Crocker Coconut Pecan Icing
¾ Cup oil
4 Large Eggs
1 Cup Milk
¼ Cup Chopped Pecans
2 Tbs Confectioner’s Sugar
Mix cake mix, flour, eggs, oil and milk.

Add icing and beat 1 minute.
Spray Bundt pan with Pam and dust with confectionary sugar.
Dust out sugar.
Sprinkle ¼ cups chopped pecans in bottom of pan.
Pour mixture into pan.
Bake at 350 degrees for 56 minutes or until toothpick comes out clean.
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Meatballs of Madness
1 lb. Ground Beef

½ cup Dry Breadcrumbs
¾ tsp. Salt
1 tsp. Worcestershire Sauce
¼ tsp. Black Pepper
2 tbsp. Onion Powder
1 tsp. Garlic Powder
½ tsp. Paprika
1 egg
Mix dry ingredients first in a medium bowl. Then add the meat and egg and hand-
mix all the ingredients together. Shape into balls of about 1 ½ inches and place on
ungreased rectangular pan. Place the meatballs on parchment paper in the pan if you
want easy clean-up. Bake uncovered in a 400 degree oven for 20-25 minutes or until
the meatballs are light brown.
For some unusual hors d’oeuvres try replacing the breadcrumbs and seasoning with
crushed Chili-Cheese Fritos, croutons, or some other snack chip.
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Recipes for Destruction

Land of the Lemon Lavender Cookie

How to make lavender sugar:

The Rattlocke Special

2 cups of root beer(preferably Dad's or A&W)

*1) put Ice in cup

Mushroom Cloud Chocolate Chip Cookies

1 cup butter-flavored shortening

Heat oven to 375 degrees.

1 pkg butter pecan cake mix (plus ingredients listed on package)

3 cups quick-cooking rolled oats

Planet Peanut Chicken

For the stir fry:

For the sauce:

Pot Sticker Sauce

½ cup soy sauce

Unnamed Fish Dish

one fillet of (insert fish) preferably near seven ounces

Roasted (With Gasoline Filled Super-Soakers?) Red Pepper Salsa

Utopian Playland Pie

1 9-inch uncooked pie crust

1. Preheat oven to 392 degrees Fahrenheit

Land of the Lost Lemonade

1 inch fresh ginger

1 inch round of fresh pineapple

5 leaves romaine lettuce

Run all ingredients through a juicer, strain and enjoy!

Chocolate Chocolate Cherry Childhood A-Muffin

Steamed Bun Dough:

1 package dried yeast or quick yeast (usually better)

I normally use pork.

here is the recipe that I use normally:

1 1/2 lbs pork tenderloin, shoulder, butt

1/4 5 spice powder or nutmeg works

Cut pork into 2 inches wide, 5 inches long

*smash and peel garlic

Ultimate Sandwich Recipe

Wheat Bread - 18 slices (6 toasted, 12 untoasted)

Prep Time - 15 minutes

Thai Peanut Pork Loin

Preheat oven to 450 (400 for convection)

Land of the Lost Grilled Herb Ichthyosaurs

(If you haven't slipped back in time, trout is an acceptable substitute.)

1/2 cup cornstarch

Spicy Orange Beef OF REVENGE!

1-1.5 lbs of sirloin, cut into ½ inc cubes or so

Irish Cream Crimp Cupcakes

* 1/2 cup butter

Lulli-Bye Blue Corn Pesto with Cumin Crusted Chicken Strips

¼ cup of ground cumin

Lt. Bleu Cupcakes Namesake Cupcakes

* 2 1/2 cups cake flour

1. Preheat oven to 350 degrees F. Lightly

2. Stir together the cake flour, baking

3. Separate the eggs save the egg yolks for

4. Mix 1 1/2 cups of the heavy cream with the

5. Bake at 350 degrees F for 20 minutes

Captain PsiLady's Sexy Accent Bread Pudding

* 1 or 2 loafage of vanilla pound cake, cubed

The Apple. (think Snow White)

For the syrup