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Does anyone happen to have a recipe for Semolina's Macaroni and Cheesecake?

Posted on 5/24/11 at 12:58 pm
Posted by Joe
North Jersey
Member since Jan 2005
6326 posts
Posted on 5/24/11 at 12:58 pm
I've looked all over, but the recipes online claiming to be the "real" one, use velveeta cheese. I doubt Semolina's does this!

I'm up in NJ and I haven't had this in forever....got a craving!
Posted by smd20
Baton Rouge, LA
Member since Jun 2009
102 posts
Posted on 5/24/11 at 1:46 pm to
I worked there for several years, I don't know the exact recipe, but I looked at the ones on the internet claiming to be "the real one" and they aren't right. There aren't any tomatoes in it, and I know they use a lot of eggs, which wasn't included in the recipe at all.
Posted by Joe
North Jersey
Member since Jan 2005
6326 posts
Posted on 5/24/11 at 1:49 pm to
LINK

This one seems close, but would they really use velveeta? Also, no eggs.
Posted by vilma4prez
Lafayette, LA
Member since Jan 2009
6431 posts
Posted on 5/24/11 at 1:52 pm to
They wouldn't use Velveeta , they would use Golden velvet... a knock off brand that is cheaper. But no, I don't know the recipe.

Tons of restaurants use a velveeta type cheese. It's a good way of making a cheese sauce or soup without worrying about coagulation.
Posted by smd20
Baton Rouge, LA
Member since Jun 2009
102 posts
Posted on 5/24/11 at 1:54 pm to
it uses some kind of processed cheese, I don't know if it was velveta specifically, but for the topping they did use some kind of melt-friendly cheese because it stayed liquidy and melty for the whole shift. Also, its made with penne pasta, not elbow macaroni. It looks like it could be kind of close, but I would minus the tomatoes, and several beaten eggs
Posted by LSUTygerFan
Homerun Village
Member since Jun 2008
33232 posts
Posted on 5/24/11 at 3:04 pm to
quote:


I worked there for several years


you have the recipe for shrimp portifino?
Posted by smd20
Baton Rouge, LA
Member since Jun 2009
102 posts
Posted on 5/24/11 at 3:10 pm to
I don't know the exact recipe, but you saute shrimp in olive oil, add garlic and mushrooms, then marinara. It's garnished with basil ribbons and parmesean cheese. There may be another vegetable in there besides mushrooms.....but thats the gist of it
Posted by Boudreaux35
BR
Member since Sep 2007
21517 posts
Posted on 5/24/11 at 3:14 pm to
Are all of the Semolina restaurants closed now?
Posted by smd20
Baton Rouge, LA
Member since Jun 2009
102 posts
Posted on 5/24/11 at 3:18 pm to
last I heard the only location left is in Metaire (clearview mall). It may be closed now too, I'm not sure
Posted by LSUTygerFan
Homerun Village
Member since Jun 2008
33232 posts
Posted on 5/24/11 at 3:20 pm to
quote:

Metaire (clearview mall).


Was open roughly 6 weeks ago when i was down there for a wedding.
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