Make your own free website on





Do I hear the dinner bell ringing?  Woohoo!  Time to eat!

Submitted by Giovanni (12/6/06)

2 cups White rice
2 yams
tablespoon safflower oil

All cooked and mixed together in a bowl!
Birthday Breakfast Bonanza
Submitted by Giovanni (10/29/06)

Here's a speedy dish that adds a festive tone to your dog's Big Day. You might even want to make a portion for yourself to share in the celebration.

1 tablespoon margarine
3 eggs
2 ham slices, diced
2 cheddar cheese slices

1. Heat the margarine in a nonstick skillet over medium heat.
2. Add the eggs and scramble until they are fluffy.
3. Add the ham and cheese slices and stir until well mixed.
4. Remove from heat and cool before serving.
Chompin' Chuck-Waggin Chicken
Submitted by Gibbon (4/14/04)
4 servings

1 large potato (or 2 small), sliced thin
1/2 cup frozen peas
1/2 cup frozen green beans
1 pound ground chicken (or any ground lean meat)
1 cup skim milk
1 tbp all purpose flour
Pinch of dried rosemary and dried oregano

Preheat oven to 375 degrees F. Grease an 8 x 11 inch casserole dish with nonstick cooking spray.

Place half the potatoes in a layer on bottom of dish. Sprinkle the peas and green beans evenly over the potatoes, add another layer of potatoes. Crumble the meat on top.

Whisk the milk and flour together in a small bowl and pour mixture over the meat. Lightly sprinkle with rosemary and oregano.

Bake covered with aluminum foil for 30 minutes. Cool to room temperature before serving. Store covered in the fridge for up to 3 days.
Submitted by Gibbon (1/2/07)

• 2 chicken thighs -- or white meat
• 1 stalk celery -- sliced thick
• 3 carrot -- peeled and halved
• 2 small potato --peeled and cubed
• 2 cups rice -- uncooked

Place chicken pieces in large pot. Cover with cold water (5 -6 cups). Add carrots, celery, and potatoes to water. Add salt to taste if you want. Cover and simmer on low heat about 2 hours until the chicken becomes tender. Add the rice, cover and cook over low heat for about 30 minutes until the rice is tender and most of the liquid is absorbed. Remove soup from heat. Pull the chicken meat off the bone ( if will practically fall off), discard bones. Return shredded pieces to pot. Stir well. Let cool. Store in the refrigerator or freeze.
Cluck! Cluck! Casserole
Submitted by Gibbon (4/7/06) From Three Dog Bakery Cookbook

1 pound ground chicken
2 tbp canola oil
3 medium potatoes, sliced
3 medium carrots, sliced
1 cup long grain rice
2 cups canned, low sodium chicken broth
1/2 cup frozen peas
1/4 cup grated parmesan cheese

Preheat oven to 350 degrees F. Grease a 3 quart casserole dish with nonstick cooking spray.

Cook the chicken in the oil in a sute pan over medium heat until lightly browned.

Layer the potatoes in the casserole dish, then the carrots. Sprinkle the rice over the carrots and pour the broth over the casserole. Spread the chicken on top of the rice. Sprinkle the peas on top of the chicken, then sprinkle the cheese. Bake uncovered for one hour. Cool to room temperature before serving. Store covered in the fridge for up to 3 days.
Dish-'Em-Up Dumplings (Three Dog Bakery Cookbook)
Submitted by Gibbon (12/29/06)

1 quart of low sodium chicken broth
1 cup all-purpose flour
1/2 cup fresh bread crumbs
2 tsp baking powder
1 large egg, beaten
2 Tbp canola oil
1/3 cup skim milk
1 Tbp minced fresh parsley
2 boneless chicken breasts, cubed

Bring the chicken broth to a boil in a medium pot and then reduce to a simmer.  Meanwhile, combine the flour, bread crumbs, and baking powder in a bowl and set aside.  In a large bowl, beat together the egg, oil, and milk.  Stir in the dry ingredients and the parsley to make a stiff batter.

Add the chicken to the broth.  Drop the batter by the tablespoonful into the broth. Cover and steam for 20 minutes without removing the cover.

Cool to room temperature.  Serve the dumplings with some of the boneless diced chicken and broth.  Store in the fridge for up to 5 days.

Makes several bellyfuls, depending on size of your dog's tummy.

Dog Loaf
Submitted by Ben (1/29/07)

2 liters water
500grams brown rice.
2 large potatoes
2 large carrots
500grams pumpkin
2-3 cloves garlic
6-8 leaves silver beet (can substitute cabbage)
250 grams pasta (preferably wholemeal)
2 cups rolled oats
2 cups wholemeal flour (quantity used will depend on moisture content of vegetables)
3 eggs
500 grams mince or liver
1tsp kelp or 1/2 tsp salt
Handful of fresh herbs (parsely, chives, sorrel, fennel ) chopped roughly. 

Put rice in water . In a large saucepan,boil for 10-15 minutes. Mean while, coarsely chop all vegetables ,leaving on skins where posible .Add the vegetables ,garlic , Kelp , or salt and pasta to the rice.Cook for Further 10 minutes. Take the pot off heat and leave to cool for 10-15 minutes. Now add rolled oats chopped herbs , mince flour and eggs .Mix all ingredients to gether . Add more flour if needed to form a fairly solid mixture. It holds together better once cooked if not to sloppy before cooking .Spoon into oiled and floured loaf tins. bake at 180 C for approximately 1 hour,or until done. Remove from oven , leave for 5minutes then turn out .Return to oven for 5-10 minutes to firm. This can be stored in the deepfreeze Mince is ground hamberger 500 grams approximately 1/2 pound.

Gingered Turkey
Submitted by Angus (10/31/06)
1 1/2 lb. ground turkey (or chicken)
1 egg
3/4 cup applesauce
1/3 cup almond flour or oats
1 1/2 tablespoons grated ginger root

Prepare your meatloaf pan of choice.

Combine all ingredients until moistened and shape into a loaf. Bake at 350 for about 60 minutes.
Harvest Meatloaf
Submitted by Gibbon (11/11/06) Recipe created by the Daneboys

2 lb. ground meat
1 medium pear, diced
3 large eggs, lightly beaten
1 medium zucchini, grated
cup oats or 1/3 cup almond flour
2 teaspoons basil
1 14 oz can of pureed pumpkin
1 cups shredded cheese
cup nut pieces (pecans, almonds, or walnuts)

Preheat to 350 and lightly oil a 9x5” loaf pan.

Combine all ingredients except cheese and honey in a large bowl and mix well. Put half of the mixture in the prepared pan and cover with cheese. Cover with the remaining meat mixture. Bake for 90 minutes or until done.
Loafin Dog Mutt Loaf
Submitted by Gibbon (4/20/06)
Makes 8 mini loaves (I can make about 9)

1 pound ground chicken, turkey or beef
1 large egg
1 1/2 cups bread crumbs
3 tbp grated parmesan cheese
1/2 tsp dried oregano
1 tsp dried parsley
1/2 tsp garlic powder
1/2 cup of frozen peas, carrots or other veggie that your pup likes

Preheat oven to 350 degrees. Grease a shallow pan with nonstick vegetable spray. Combine all ingredients in a bowl and mis well with your hands. Shape the misture into eight 2x3 inch mini loaves. Space evenly on the baking pan. Bake for 20 minutes or until fully cooked. Cool before serving. Store covered in the fridge. It keeps for a week.
Maggie Mae's Chicken Casserole
Submitted by Maggie Mae (4/6/06)

3 lbs of chicken (we used leg, thigh and breast meat)
2 cups of Quinoa
4 cups of water
2 doctor Praeger's veggie burger patties
3 sunflower market multi-vitamins, crushed to powder
2 vitamin E caps
4 tbsp. nutritional yeast
1/2 tsp. garlic powder
1 cup of peas & carrots, pureed

Boil chicken parts for 1 hour.
skin, de-bone and chop the meat finely
boil quinoa and water for 20 minutes until very soft, then squish the two veggie burgers and mix into the quinoa, add the chicken, pureed peas/carrots, vitamins, yeast and garlic
mix well.
Maggie Mae's Sweet Potato Grub
Submitted by Maggie Mae (3/30/06)
1 lb. ground free range buffalo meat
2 large organic sweet potatoes, peeled, diced and boiled for 20 min.
1 large organic apple, peeled and diced fine
1 bunch of organic broccoli, steamed and chopped up fine.

brown the buffalo meat, drain, combine with all other ingredients and cook for about 15 minutes "smushing" it all together the whole time (I use a potato masher).

Submitted by Dizzy Dean

1/2 lb. ground beef
2 tbsp. grated cheese
1 carrot, finely grated
1/2 tsp. garlic powder
1/2 cup bread crumbs (whole wheat is healthiest)
1 egg, beaten
1 tsp. tomato paste

Preheat oven to 350 degrees. Combine all ingredients together; mix thoroughly. Roll into meatballs - whatever size is appropriate for your dog. Place on a cookie sheet sprayed with non-fat cooking spray. Bake for 15-20 minutes, or until they are brown and firm. Cool and store in the fridge or freezer.
Quick Doggie Omelette
Submitted by Maggie Mae (4/10/06)
1 tsp. olive or canola oil
1 cup ground turkey
2 eggs
1/2 cup mixed veggies

brown the turkey, add everything else and make into one big omelette. Serve.
They LOVED this.. It turned out to be a real puggy treat!
Romantic Rottie Dinner for Two
Submitted by Marilynn's Thundress Thor (3/6/06)

1lb of Regular Ground Beef
2 eggs
3 carrots
1 cup cabbage
2 tablespoons Canola, Flax Seed, or Olive Oil
1/2 cup peas
1 can of baked beans
1 tin of sardines
Garlic (cloves/pureed or powder)


Puree vegetables in food processor or blender. Mash vegetables and ground beef together in a bowl, with a potatoes masher or with your hands. Crack the eggs into the bowl, including the shells (for extra calcium). Add remaining ingredients and keep mashing until everything is smooth and there are no large chunks of egg shell. For extra nutrients, mash in a Vitamin E capsule, or Echinacea. Your dogs will clean the bowl so well you'll think it's straight out of the dishwasher!
Seven-layer Lasagna
Submitted by Gibbon (11/30/06) - Created by the Daneboys

2 lb ground chicken
4 cups chopped mushrooms
2 garlic cloves, pressed
1 tsp dried oregano
1 tsp dried basil
2 bay leaves
paprika - optional - just a sprinkle
2 cups tomato juice
6 medium zucchini, peeled and sliced lengthwise into 4-6 slices each
1 lb provolone, grated
1/3 cup grated parmesan
NOTE: You can always ease up on the cheese, especially if you are a bigger pup and would have a bigger helping of the recipe.  Or you can switch to goat cheese, which is much better suited for canine digestion.

Brown chicken and drain fat. Add mushrooms, garlic, and spices until mushrooms cook down. Stir in tomato juice. Turn off heat and preheat oven to 450.

In the meantime, cover bottom of a 9x13” pan with zucchini slices. Take out the bay leaves from mixture.  Pour of the meat mixture over the zucchini and sprinkle of the provolone cheese over the meat mixture. Layer another round of zucchini slices, meat mixture, and top off with the remaining cheese (provolone and parmesan). Bake 45-60 minutes or until the cheese bubbles.
Submitted by Sophie, NPC (2/21/06)
1 cup ground lamb (or whatever meat you like) - boil and strain off fatty juices
3/4 cup brown rice
1/4 cup Cottage Cheese


4 cups shredded chicken breast or ground turkey
1/2 Cup Green Beans
2 chopped hard boiled eggs
1/4 clove of FRESH garlic, minced
a few baby carrots or a bit of tomato
a teeny splash of olive oil
a bit of chopped parsley

If you go easy on the garlic, it can help with fleas. Too much can upset your stomach though so start small.

Steamy Sweet Potato Stew

Submitted by Angus (1/23/07)

2 pounds meat, cubed (I like this with chicken, Conan takes beef, and Vaughn has tofu - ew)
3 cups sweet potatoes, cubed
1 medium zucchini, cubed
1 medium apple, cubed
2 garlic cloves, minced
dash ground allspice
1 teaspoon freshly grated ginger
1 cinnamon stick
3 cups stock (beef, veggie, whatever)
1 cup apple juice
8 dried apricots or prunes, cut in half
1/3 cup natural peanut butter

In a 4 to 5-quart crockpot, combine meat (or meat substitute) with sweet potatoes, zucchini, apple, garlic, allspice, ginger, cinnamon stick, stock, and apple juice. Cover and cook on low for 8 hours for meat and about 4 hours for meat substitute. Stir in apricots or prunes. Cover and cook on low about 20 minutes or until dried fruit is softened. Discard bay leaf and cinnamon stick. Remove from heat and stir in peanut butter (if you plan to freeze the soup and want to use the peanut butter, leave it out of the recipe and add about 1 tablespoon for big dogs or about 1 teaspoon for little dogs after reheating). This smells really good, so make sure to allow it to cool before you dive in.

This is also very tasty with yogurt mixed in just before serving.

Stinky Cheese Turkey Balls
Submitted by Gibbon (11/12/06)
1 1/2 lb. Ground Turkey
1/2 Cup Parmesan Cheese
1 Cup Steamed and Mashed Sweet Potato
1 Cup Quick Oats

Preheat oven to 350 degrees. Mix all the above ingredients in a large bowl. Make 1" balls, place them on a non greased baking sheet and bake for 15 min. or until done. Keep refrigerated in a air tight container. Freeze any that won't be used within a couple of days.
Tessa's Tantalizing Beef Entree
Submitted by Tessas (8/2/06)
1 pound of ground beef(just buy the cheapest), a pound of beef kidney, 2 jars meat-based baby food, good canned dog food(two 14.5 oz cans). And garlic..

I put the beef in a bowl and cube the kidney, I mix in the baby food, wet food, diced gralic(as much or as little as wanted). And I add pepper. As add on's you can use oatmeal, veggies, rice(cooked), eggs(whole, shells cleaned and crushed. If used don't use baby food.. or use a binder).. You don't even have to use beef, my dogs just like it better! I take a serving size (about 3 tbs for 35-45lb dogs) roll it in a log, and wrap it in plastic wrap.. Then I freeze them and thaw them out over night as needed, I mix it with kibble and they LOVE IT!!!

Enter third column content here

KIBBLE (Homemade)
Carnivorous Dog Kibble
Submitted by Pretty Penny (6/24/06)
4 cups whole wheat flour
2 cups rye flour
2 cups non fat milk powder
2 teaspoons bonemeal
1 teaspoon salt
4 eggs
1 cup corn oil
4 cloves minced garlic
4 tablespoons Worcestershire sauce
3 cups water
4 cups ground cooked beef or pork

Previously heat oven to 175 C. and grease a large baking pan.
Combine whole wheat flour, rye flour, milk powder, bonemeal, and salt in a large mixing bowl. Beat the eggs, and blend them in with the oil in a smaller mixing bowl. Add in the garlic and Worcestershire sauce. Next, add the water to the flour mix and mix it all well. Fold in the egg mixture and combine it all evenly. Add in the meat and press it into the dough.
Put the mixture on the baking pan or pans. Make sure to distribute it well. Bake for 45 minutes and then cool. Once cool, break into pieces and refrigerate in sealed container or freeze in freezer bags.
Makes 8 cups.
Cheesy kasha dog kibble recipe
Submitted by Pretty Penny (6/25/06)
4 cups whole wheat flour
1 cup soy flour
2 cups cooked kasha
1 cup oil
3 cups water
2 tablespoons tamari sauce
2 cups cheddar cheese grated
Previously heat oven to 175 C. and grease a big baking pan
Combine the whole wheat, soy flour, and kasha in a large mixing bowl. Mix these well. In a small mixing bowl, mix oil, water, and tamari sauce. Put this liquid into the dry ingredients. Mixing all well. Fold in the grated cheddar cheese. Spread the mixture onto the baking pan and bake for 25 – 30 minutes. Cool the kibble and break it into small pieces.
Makes 8 cups.
Submitted by Gus (12/16/06)

4 c. whole wheat flour
3 c. all purpose flour
1 c. soy flour
2 c. cornmeal
2 c. powdered milk
3 c. oats
1 c. peanut butter (we use the organic, but any will work)
1 c. brewers yeast
2 tbsp. salt
2 eggs
8 c. chicken broth

Preheat oven to 350.
In a blender, mix 4 c. chicken broth with the peanut butter and eggs until liquid. In big mixing bowl (I bought a large bucket specifically for mixing kibble) mix all the dry ingredients and add peanut butter mixture. Add remaining 4 c. of chicken broth and stir until blended.

Split batter between two large baking pans and bake for 45 minutes or until cooked through. Let cool for 5 minutes before slicing into 2 inch squares.

(makes about 40 squares)

I store these for up to 2 weeks in ziplock bags in the fridge or a month in the freezer. As I get each serving out for dinner time I chop the squares into smaller bite size pieces. If I'm feeling really sassy I put the dogs' bowls in the microwave for about 45 seconds to warm it up as a special treat.
Kibbles for Cats
Submitted by Pretty Penny (6/25/06)
3 cups whole wheat flour
2 cups soy flour
1 cup wheat germ
1 cup cornmeal
1 cup nonfat dry milk
1/2 cup brewer's yeast
1 (15 ounce) can mackerel
5 tablespoons vegetable oil
1 tablespoon cod liver oil
2 cups of water or as needed
Preheat oven to 350 degrees. Mix all the dry ingredients in a large bowl. In another bowl, mash the mackerel into small pieces. Mix in the oil and water. Add the mackerel mixture to the dry ingredients and mix thoroughly. The dough is tough, so use your hands. Roll dough out to about 1/4-inch thickness and cut into 1/4-inch bits, using a knife or pizza cutter. Mound the bits onto greased cookie sheets and bake for 25 minutes. During baking, occasionally toss the bits with two wooden spoons, so they brown evenly. Turn the heat off and allow the treats to cool thoroughly before removing. Store in an airtight container in the refrigerator. This recipe freezes very well for longer storage.
Multi grain dog kibble recipe
Submitted by Pretty Penny (6/25/06)
4 cups whole wheat flour
3 cups all purpose flour
1 cup soy flour
2 cups cornmeal
2 cups non fat milk powder
2 cups oats
1 cups wheat germ
1 cups brewer's yeast
2 tablespoons salt
2 eggs
10 tablespoons corn oil
6 cups water
Previously heat oven to 175 C. and grease 2 large baking dishes.
In a big mixing bowl, combine the whole wheat, all purpose flour, soy flour, cornmeal, milk powder, oats, brewer's yeast, and the salt. In a smaller mixing bowl, beat the egg and add in the corn oil. Stir the water into the dry ingredients, and then add in the egg mixture. Mix all of this well together. The batter of this should be thin.
Divide the batter in between both baking dishes. Bake during 45 minutes or until ready. Let kibble cool off, and then break it up into small pieces. Store in covered container in the refrigerator. Or store it in the freezer in freezer bags.
Makes about 40 cups of kibble
Oat and Rice Kibble
Submitted by Pretty Penny (6/24/06)
4 cups all purpose flour
2 cups oats
2 cups brown cooked rice
1 cups milk powder
2 tablespoons bonemeal
2 eggs
6 tablespoons corn oil
4 tablespoons tamari sauce
2 cups water

Previously heat oven to 175 C. and grease a large baking pan.
Combine flour, oats, rice, milk powder, and bonemeal in a large mixing bowl. In a smaller bowl, mix eggs, corn oil, and tamari sauce. Mix the water into the dry mixture and then add the egg mixture. Combine everything well. The batter should be thin.

Put the batter into the baking pan or pans. Batter should be put in the pan as though for pizza. Bake for at least 45 minutes. Cool when done. Then, break into small pieces. Store in covered container inside the refrigerator, or place inside freezer bags and store in freezer.

Makes 12 cups of oat and rice kibble.
Vegetarian Kibble recipe from Dr. Pitcairn's book
Submitted by Pretty Penny (6/25/06)
4 Cups 3 to 6 Grain Cereal
2 Cups Soy Flour
1/2 Cup Whole Wheat Flour
1 Tbs Bone Meal
1 Tbs Nutritional Yeast
1 Tbs Kelp
1 Tsp Cod Liver Oil
1/2 Cup Oil
400 I.U Vitamin E
4 Eggs
Mix dry ingredients to blend. Add wet ingredients and mix until all dry has been moistened (this may seem impossible with the small amount of liquid, but it does eventually happen). Pat onto oiled cookie sheets in a thin layer and bake at 350 for 30 minutes or until lightly browned. Be sure the layer is even or you will have burned spots. Makes approx. 8 cups.
Doggie Gravy
Submitted by Gibbon (9/23/06)


1 x Boneless/skinless Chicken Breast
4 cup Water
1 cup Flour

Instructions: Boil chicken breast for about 1/2 an hour, remove to cool. Add flour to chicken water. Beat out lumps. Add pre-beaten eggs. Cook on low heat until its done thickening. Pulverise chicken in food processor.

Add to flour/egg gravy. May need to add more water. Unfortunately it wont freeze. But using a few tablespoons daily, it should be used up before it sours.
Liver Gravy
Submitted by Bullet (9/25/06)

Servings - 6 (refrigerate or freeze)
Preparation time - 10 minutes
Cook time - 10 minutes


• 450 g (1 pound) liver, cooked
• 60 ml (1/4 cup) unsalted butter
• 120 ml (1/2 cup) buckwheat flour
• 950 ml (4 cups) water
• 250 ml (1 cup) dry milk
• 250 ml (1 cup) beets, steamed and drained

Preparation & Cooking

Melt butter in microwave using large bowl or measuring cup. Stir in flour until well combined. Add water and milk and microwave at 50% power for 10 minutes, stirring twice. Place all ingredients in food processor and blend until smooth.

Healthy Hint:

Using unsalted butter reduces the richness of this recipe and reduces the risk of tummy trouble

Serve cool; store leftovers in fridge or freezer. All of the dog food recipes provide multiple servings you can feed your dog for an average of 7 days or more.


Sweet Potato Soup
Submitted by Vaughn (10/31/06)
1 cup cooked sweet potato (we leave the skins on)*
1 1/2 cups stock (chicken tastes best to me)
3/4 cup milk (rice, soy, cow, or goat)

Blend until smooth. Might I suggest this warmed and sprinkled with ginger and cinnamon?
*One sweet potato takes about 7 minutes on high power in the microwave or 20-30 minutes at 350. Don't forget to vent the potato with a fork or knife.
Vegetable burgers
Submitted by Kiss (12/8/06)

1      cup mashed sweet potato
1/2   cup frozen vegetables (cooked and mashed)
1/2   cup frozen spinach (boiled and chopped)
1/2 tsp. grated ginger
1 clove chopped garlic
a little chopped parsley


Mix all the ingredients together and form burger patties. you can grill it if you like or brown it on a pan and serve.

Kiss really enjoys it . I serve it  between a bun and with some cheddar cheese (just like a real burger).

All recipes are submitted by members of the group.  However, some pups can't eat certain foods.  Remember, every pup is different, so be aware before trying any of the recipes - knowledge is power!

You are what you eat!