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odd
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Quote:
Originally Posted by MooK View Post
I'm off to make a 4-5 cheese baked spaghetti right now, only have canned sauce around though =( Might do sharp cheddar for the top.

recipe please. I am veggie as well and I fucking love pasta. cheese + pasta is even better.

Ceejamon's 4 cheese mac & cheese is to die for.
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Old 10-10-2008, 07:49 PM odd is offline  
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Looks good. Only thng I'd add is more meat.
Old 10-11-2008, 08:17 AM kudos is offline  
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I made this tonight with my girlfriend. Everything worked out BEAUTIFULLY except I personally kind of wish I had more meat, when i was layering it didnt quite cover it all the way. oh, and I added paprika to go with the cummin since i like a little heat in my meat if you get my drift. I couldn't taste it though, so I think next time I might try a spicy italian sausage to fill in the rest of the meat and just drop paprika.
Old 05-12-2009, 07:37 PM xenosaq is offline  
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I made this tonight with my girlfriend. Everything worked out BEAUTIFULLY except I personally kind of wish I had more meat, when i was layering it didnt quite cover it all the way. oh, and I added paprika to go with the cummin since i like a little heat in my meat if you get my drift. I couldn't taste it though, so I think next time I might try a spicy italian sausage to fill in the rest of the meat and just drop paprika.

Paprika isn't spicy. If you want some extra heat, add cayenne pepper, chili powder, or crushed red pepper.

As for not enough meat: this is a matter of personal preference, of course - pile it on if you want. Keep in mind that I posted 1 pound of LEAN ground beef. If you're using ground chuck or something fatty like that, when browning it you end up with a lot of your original weight (the fat) left in the bottom of your skillet.

I once made a spicy version of this with shredded chicken and tons of andouille sausage. It was awesome.
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Old 05-13-2009, 06:46 AM ceejamon is offline  
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Looks good.

I spice my beef when I brown it with a montreal steak mix

I also prefer fresh pasta.
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Old 05-13-2009, 07:44 AM crazymike is offline  
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it's in the oven right now will update with comments/concerns heh
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Old 10-02-2009, 02:10 PM Bapes is offline  
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omfg that looks so good

ceejamon recipes ftw!
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Old 10-02-2009, 02:57 PM dirty sanchez is offline  
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Just tried a bite and the lasagna is amazing

I made it vegetarian, used veggie meat (mock ground burger) and mushrooms

thanks ceejamon!
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Old 10-02-2009, 03:23 PM Bapes is offline  
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cool, looks just like how my mom makes it.

in other words,
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Old 10-02-2009, 09:08 PM Drizzt is offline  
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Paprika isn't spicy. If you want some extra heat, add cayenne pepper, chili powder, or crushed red pepper.

i put cayenne pepper in almost everything i cook. That and hot curry power
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Old 10-02-2009, 09:09 PM Drizzt is offline  
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#55  

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Quote:
Originally Posted by odd View Post
recipe please. I am veggie as well and I fucking love pasta. cheese + pasta is even better.

Ceejamon's 4 cheese mac & cheese is to die for.

How did I miss this? I'm sorry. I'll write up a recipe as soon as I can find it.

1lb spaghetti/linguini (I highly recommend you make it from scratch. The recipe for that is: 3 eggs, 2 ¼ cups flour)

Four cheeses of your preference, depending on your vegetarian needs. If you can deal with rennet, high quality parmesan and Romano are good choices. If you can't, tillamook and Les Petites Fermieres are great companies for all cheeses except white cheddars.

I like:
Mozzarella
Sharp Orange Cheddar
Smoked/Plain Gouda
Fontina

Tomato sauce: Marinara of your choice. I usually make:

1/3 cup olive oil
1/4 tsp vinegar of your choice
8 leaves fresh basil, chiffonade
1 tsp oregano, dried
1 tsp Italian seasoning, dried
1/2-1tbsp dried parsley, pre-chopped.
1 large can star cross tomato sauce (or your choice)
4 garlic cloves sliced translucent thin
1 onion, micro fiber'd/shredded

Boil some water, cook the pasta per direction (3-4 minutes if you're making thin, homemade stuff.)

Sweat garlic and onion paste in 1/6 cup olive oil. Add the oregano, Italian seasoning, parsley, half of the basil, cook briefly. Add the vinegar, tomato sauce, remaining basil and olive oil. Cook until satisfied.

Add the cooked pasta to the sauce and half of the cheese mixture, infuse them together for about 2-5 minutes. When things get cheesy, transfer to a large baking dish. Top with remaining cheese and fresh tomato/basil for garnish, and bake for 20-40 minutes at 350 degrees.

It should come out, in thick lasagna like slices.


I also recommend people make fresh pasta for everything, including lasagna. I'll never look back to hard lasagna noodles, ever again.
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Last edited by MooK; 10-03-2009 at 01:03 PM..
Old 10-03-2009, 12:51 PM MooK is offline  
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making the ceejamon lasagna of doom tonight. Its so easy to prepare. I cheat a bit and use the "oven ready" pasta though. I also add mushrooms. mmmm
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Old 01-17-2010, 06:09 PM Sage2k is offline  
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ceejamon
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making the ceejamon lasagna of doom tonight. Its so easy to prepare. I cheat a bit and use the "oven ready" pasta though. I also add mushrooms. mmmm

Nice, I hope it turns out for you. I also use the Barilla oven-ready pasta now. I honestly can't tell any difference. It's nothing like fresh-pasta, of course, but I hardly have time to cook anymore as it is.
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Old 01-17-2010, 07:31 PM ceejamon is offline  
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Sage2k
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Came out great. It's the 3rd of 4th time i've made it now :P
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Old 01-17-2010, 07:44 PM Sage2k is offline  
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Phil Taylor
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damn, i thought you were gonna add shitloads of chilli when i saw the title.

...kinda what i'm eating now.
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Old 01-18-2010, 10:58 AM Phil Taylor is offline  
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