The recipe Flahusky posted is the one on the Barefoot Contessa's page. :D

For those of you who have prepared it, would it affect it if I did all of the prep work, and then stopped before baking it? I'd toss it in the fridge overnight, and then would bake it the next day. Would it ruin anything? I'd like to make this for Mr. Kipper when he returns from his latest trip. I'd have several hours that Friday to prepare everything, but am concerned about leaving the oven on while I'm waiting for him at the airport, so I think I've decided the best thing to do is either to bake it and leave it in the warm oven while at the airport, or to prepare it and bake it the next day. If I leave it in the warm oven, I'm concerned it would cause it to be rather dry and crispy.

I'd say bake it then warm it up
I like you, will NOT leave the stove (on) unattended for more then 15 mins(in the house) ever regardless.

Not sure you cold par bake it either?
I know it takes my "lasagne" 20mins to become editable from the molten lava state :D
Hrmmm this gives me an idea @:-) ... slow cooker Pastitsio
I know the lasagne recipe I tried was pretty good in the slow cooker.

I was hoping to not have to warm it later, figuring that it would be better the first time around. :D

Slow cooker lasagna??? Oh, do share that recipe, please!

Slow cooker lasagna from Betty Crocker

If you don't have slow cooker liners I strongly advise getting them!

Thanks! We do have slow cooker liners. I finally purchased some after Mr. Kipper complained several times about having to clean the slow cooker. :D

+1 on making it the night/day before, if it's not possible for the same day, and warm it up the following day. Even if you make it the same day, you'll have to let it stand for a while to set (?). Easier to cut it in squares.

Good luck
Zeus

I think I'm going to plan on making it that Saturday after he returns, since I don't want to leave the oven on while I'm gone, and I'd rather he experience it freshly prepared. :D

Cajun seasoning recipe
 

I love spicy food. I searched the internet for Cajun seasoning recipe ideas and finally feel I have one dialed in. Good on beef, chicken, fish - you name it. I just used it on ribeye steaks cooked in a hot cast iron skillet with olive oil and butter. Delicious!:D

Anyone else have one you'd like to share?

Equal parts
Salt
Garlic salt
Ground black pepper
Ground white pepper
Cayenne pepper
Paprika
Onion powder
Oregano leaves

I put cumin in mine, and it's less heavy on the salt/pepper, which appears to be about half of yours.

Sometimes I will use smoked paprika, or chipotle powder instead of cayenne.

Good tip: I added cumin today and put it on chicken breasts and fried them in the ol' cast iron skillet with a little olive oil and butter. ^

Slow cooker recipe app?
 

Everyone I've looked at on my iPhone have horrible reviews. Does anyone know of a good one?

Slow cooker recipe app?
 

Allrecipes.com

Help with recipe - Vermicelli
 

I want to make this dish at home as I had it at Moti Mahal years ago and thought it was fabulous:

https://www.facebook.com/note.php?note_id=177674444454

I have everything but vermicelli which I couldn't find at my local Tesco today. Two questions I guess - the ingredient list specifically calls for 'roasted' vermicelli, so not sure what that means, and since I couldn't find it anyway, is there an easy substitute, or would that defeat the whole purpose?

I think you might be over worrying and it is pretty much a standard thin noodle, and I think you could choose any thin noodle that is thinner than spaghetti. If you google lockshen this sounds like it. Also thin wonton noodle. Also shop for a fine soup egg noodle. One variety of thin noodles is called 全蛋麵 (Cantonese jyutping). The noodle is basically just assuming the carb role of absorbing flavour from the test of the dish.

Good luck.