with ketchup ?

I think you can catch up, if you like to, but it's not requried. :)

:D

Yes no generators allowed. Must be connected to the grid at all times!

Do they require limited activations and only select hours of the day where they can be used?

Have you considered providing offline generator mode? For instance, you could introduce guest cook passes, using which one could use your recipe up to three times for a trial, or ask them to plug into the grid first and than switch to generator mode providing all ingredients were loaded into the pan in the grid-online mode? We have to be softer with our DRM these days. ;) I heard some people are not 100% ecstatic about it, even though I think it's mostly just overhyped rumors. :)

Oh well, since you are asking... But I wouldn't tell anyone else!
Take note that the numbers are ok for our glass baking dish, roughly 2 liters big. So, you need:

- Pack of spaghetti
- 250 ml of Baking Cream (12% one)
- truckload of cheese (Really, lots of cheese!)
- 30 decagrammes of ham
- a butter
- an onion(optional)

First, cut the onion and meat into small pieces, and grid the cheese. When you're done with that, grab a frying pan, put a piece of butter on it and put it on stove - let it melt.
Boil roughly half the pack of spaghetti until they're done and while you're waiting, fry the ham on butter and when it's nearly finished, add the onion to it. At the end, add baking cream and fry it for a bit more. Just don't burn anything and you're ok.

Turn on your oven on some of the middle-ish temperatures, let it heat up - I can't really be precise on the temperature since we're making it in gas oven.

Now, take the spaghetti and cover the bottom of the baking dish with some of them. Then pour some of the ham-mixture on them, until THEY are covered (don't use it up thou, you're gonna make at least another row!), and then cover that with grinded cheese. And put more spaghetti on that and basically repeat until you run out of resources / space in baking dish - we usually manage to fit 2 rows in ours. When that's finished, cover the baking dish and put it in the oven. Let it bake for about 25 minutes (However, we DO have a gas oven. Check it in between at least a few times so you don't end up with a crisp...) and voila, you have the best pasta EVER. It's also incredibly fat... Just saying.

I can see how it's fat indeed. :D By the way, I very much like this way of melting cheese - if you guys do NOT have an oven, or are just lazy to use it and want to only utilize the frying pan you can do the following. When you put in grinded cheese (usually at the end of the cooking) you also pour in a little milk - this way the cheese would melt better and spread a bit more throughout the contents of the pan compared to when you just put it on to. :) (Since now we have all those ovens I almost forgot how to do it, but I am quite sure that's what I used to do before). However, be warned the melted cheese would not come in layers anymore.

Now, I'm hungry...

Thanks, I will only make private copies and won't but it on the internet for others to pirate ;-)!

Does this recipe activate on Steam? I only make meals that can be activated with Steamworks.

Not as far as I am aware. Pasta doesn't normally require SteamWorks. Some vegetable/seafood mixes, though, require you to have a Steam(Coooker) account. :)

Is this steam(ed) ham?

I'm more concerned if I can cook it offline. Will try later this week.

Just use whatever you fancy. We don't use steamed, but I don't really see a reason why you shouldn't.

So it can actually be registered on steam? :O