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MEAT
BIG MEAT TRIFECTA
Submitted by Giovanni (12/6/06)
Pork
Chicken
Beef
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
½ cup oats
or 1/3 cup almond flour
2 teaspoons basil
1 14 ½ oz can of pureed pumpkin
1 ¼ cups shredded cheese
¼ 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).
Meatballs
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)
Ingredients
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)
Directions
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 ½ of the meat mixture over the zucchini and sprinkle ½ 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.
SOPHIE'S DELISH DINNER
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
or...
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!!!
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KIBBLE (Homemade)
Carnivorous Dog Kibble
Submitted by Pretty Penny (6/24/06)
Ingredients
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)
Ingredients
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.
LOLA'S THAI TWIST KIBBLE
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)
Ingredients
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)
Ingredients
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 350ø for 30 minutes or until lightly browned. Be sure the
layer is even or you will have burned spots. Makes approx. 8 cups.
GRAVY
Doggie Gravy
Submitted by Gibbon (9/23/06)
INGREDIENTS:
1 x Boneless/skinless Chicken Breast
4 cup Water
1 cup Flour
INSTRUCTIONS:
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
Ingredients
• 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.
VEGETARIAN
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
Method
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).
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