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RECIPES..Let's share favorites!

post #1 of 7
Thread Starter 
Hello, everyone!
One of my New Years resolutions was to find new recipes & make myself a better cook. I wanted to share a basic family recipe & hope you like it.
(some of you may even have your own version)
Here is the base recipe…

Tucker's Baked Chicken
1 lb chicken breasts (personal preference)
1 10. oz.can Campbells Cream of Chicken Soup/equal water
parmesan cheese
garlic powder
pepper, + personal seasonings

Preheat oven to 350
Wash, blot chicken, set in cooking pan, coat with margarine. Sprinkle w/ garlic powder, pepper, & parmesan cheese. (it’s easier to spread the margarine if you dry off the top of the chicken with a paper towel first)
Brown in oven for 15 mins, uncovered
In the meantime,
Combine soup, water, more cheese, pepper, & garlic powder in your blender to mix well for the gravy.
Remove chicken, sprinkle w/more cheese & cover with gravy
Bake uncovered another 45 mins, or till done.

This recipe is REALLY simple & adaptable. I usually use only 3 boneless, skinless chicken breasts, & use ½ can of water mixed in. You can easily change the quantity of chicken, or use the bone/skin kind, it doesn’t matter. You don’t have to use garlic if you don’t like it. And the cheese is my latest addition. I’m sorry if I can’t give measurements for stuff, I’ve been making this for years & just season to taste, & sometimes add things!
PM me if u have any questions, but man, is it good!

Does anyone have any favorites to share?
P.S Gotta go.. my baked manicotti is ready!
post #2 of 7
A few years ago we put together a recipe book and put it online for sale to benefit an animal charity.

Here is the link:

Cooking with Cattitude
post #3 of 7
What a wonderful recipe! Sure hope you'll also share your baked manicotti recipe! Bet you'll really enjoy this fantastic cookbook! Please let us know what you think!
post #4 of 7
I make a baked chicken kiev-thing. It's adaptable easily expanded, and quite yummy.

2 Chicken breasts (thawed)
Choice of 4 strips of bacon or 2 pieces ham
Choice of Mozzarella or soft swiss (like laughing cow brand)
bread crumbs (I tend to use italian Seasoned)
2 eggs
2 tbsp Milk

meat mallet
Pyrex Pan
a MEAT ONLY cutting board (so, this is a health announcement as well)
Preheat your oven to 350.

Create a dregde (1 bowl flour with salt and paprika, one bowl egg and milk, one bowl with the Panko and bread crumbs) and set aside.

filet each breast, but leave one side still attached (so you have sort of a chicken book)
lay the breast open and carefully use the mallet to make the breasts thinner but wider.

In each chicken book place the bacon and mozzarella (or ham and swiss) so that it is well within the breast.

coat the breast in the flour mixture , shake it offgently (so it still coated, but not like... spooky ghost coated), then in the egg mixture, and finally into the bread crumbs, and then into a Pyrex pan.

Cook in the oven for 1 hr.

I serve this with mashed cauliflower (which I use rather than mashed potatoes) and asparagus (or broccoli)
post #5 of 7
Thread Starter 
Here is the Manicotti recipe.. it's from the food network site, I didn't post the link b-cuz there would be alot of steps to find it, then copy it here. So I pasted the important parts from the page I saved in my documents.
Alot of prep work, but worth it.

Beef and Cheese Manicotti Recipe courtesy Giada De Laurentiis

Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 6 servings

Show: Everyday Italian
Episode: Stuffed Pastas

4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.
post #6 of 7
Oh yummy recipes!!
post #7 of 7
Oh my, I'm going to do the baked chicken kiev-thing on Saturday.
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