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DINNER: From The Three Dog Bakery Cookbook
Labradoodle Lasagna

10 cooked lasagna noodles
1 cup low-fat cottage cheese
1 cup frozen chapped spinach, thaw and drain
1 ½ c skim milk
2 tbs white flour
¼ cup chopped tomatoes
½ tsp minced garlic
¼ tsp oregano
¼ tsp parsley

Preheat oven to 350
In a bowl, combine cottage cheese and spinach. Take each lasagna noodle and spread 2 tbls of the cottage cheese mixture along the inside of the noodle, then roll each one up. Place in a 9x13-inch greased baking dish and set aside.
Mix flour and milk in a covered container and shake until blended. Place in a small saucepan over medium heat and stir constantly until slightly thickened. Add tomato and spices.
Pour sauce over noodles and bake for 20 minutes. Cool before serving. Store in fridge.

(I have also made this with ground beef and ground turkey and the doods liked it tons. I used 2.5 lbs of cooked ground meat and added it to the cottage cheese and spinach mixture, rolled inside the lasagna. I also did 12 noodles as I have three dogs and had 4 meals from this. When I make it I freeze the remaining and give one time a week for 4 weeks.)
DINNER: Thanksgiving Turkey Gobblers - from Three Dog Bakery Cookbook - makes 24 treats

1 cup ground turkey
2 cups white flour
1 cup cornmeal
1 egg
3 tablespoons vegetable oil
3/4 cup water
2 teaspoons tarragon

Preheat oven to 375
In a frying pan, cook ground turkey, crumble into small pieces and set aside on a paper towel.
Combine flour and cornmeal in a large bowl, then in a separate bowl, beat egg, oil and water, then add tarragon.
Add dry ingredients to wet and mix well. fold in ground turkey and mix again.
Turn dough out on a lightly floured surface and knead until thoroughly mixed together. roll out dough to 1/2-inch thick and cut out shapes.
Place on a greased baking sheet and bake for 15 minutes or until firm. Cool and serve. KEEP ANY LEFTOVERS IN A SEALED CONTAINER IN THE REFRIGERATOR

Chicken Soup for Dogs

(I buy the indiv frozen chicken tenders and pull out what I need)

In pot add
1 chicken breast, per dog covered in water with a bit of granulated garlic and parsley flakes, low boil app. 1/2 hour
when cooked, chop up into small pieces (or leave whole and cut as needed)
Add:
diced up carrots, can or frozen (if fresh, chop and cook with the chix)
1/4 can or frozen green beans, cut up
1/2 cup brown rice or chopped whole wheat macaroni, cooked
add any other veggies (ie: craisins, turnip, peas)
low sodium chicken broth
serve over PREMIUM Kibble
can be made for the week in advance and frozen in individual containers. Microwave or Reheat in broth and serve

 

Good Veggies - Just about any including peas, carrots, green beans, squashes, ripe tomatoes, sweet potatoes, pumpkin, blueberries, apples, crasins, beans

 

Bad Veggies - onions, raisins, whole garlic

 

Good to add - Multi Vitamin, fish oil, Missing Link Powder, yogurt, food grade Diatomaceous earth

 

Everything but the kitchen sink... dog food

In a large pot:
add 10 cups of water
appx 4-5 tablespoons sodium free powdered chicken stock - more or less as desired
3# chicken breasts, diced. (they were on sale and cheaper than the thighs pkg) any chicken will do
1# beef liver, cubed
4 cups of carrots, cut smaller to cook faster
about 4- 5 potatoes, washed but unpeeled and cut up
a sweet potato - this I did peel and cut up
cut up green beans
1 cup craisins - chopped - good for urinary tract
boil this until the veggies were mostly done.
In the pot of broth add:
4 eggs, beat - pour in the hot broth slowly while stirring
2 cups raw brown rice
Simmer this until the rice is done - appx 1 hour, stirring occassionally
Turn burner off
Add 2 Tablespoon garlic
3 Tablespoons olive oil
I add 4 fish oil caplets (my suppliments)
If it is too soupy, I add minute rice or oatmeal to absorb up the extra moisture.
(I am going to add some broccoli next time)
Let it cool and bag it up in freezer bags or old plastic containers, and throw in the freezer.
It makes appx 24 - 28 cups.
DOODLE-LOAF
If your dog is allergic to garlic OMIT it, or you can also cut back on the garlic if your not sure.
1/2 cup amaranth ***See Note***
1 1/2 cups chicken broth
1 1/2 pounds ground chicken -- or turkey
1/2 cup cottage cheese
2 whole egg
1/2 cup wheat germ
1/4 cup carrot -- finely chopped
1/4 cup spinach -- finely chopped
1/4 cup zucchini -- finely chopped
1 tsp. garlic
1 tablespoon olive oil
Add amaranth and chicken broth to sauce pan and bring to a boil, reduce heat and simmer for 20 minutes. Set aside and let cool.
Preheat oven to 350.
In a large mixing bowl add meat, cottage cheese, veggies, and eggs. Mix thoroughly. Add wheat germ, cooled amaranth and olive oil mix well.
Add mixture to loaf pan, bake at 350 for 1 hour or until done.
***Note: Amaranth can be found in a health food store, if not use barley. Barley will need 4 cups of broth and 50 minutes to cook.***
SALMON BEET PATTIES

I made these last night and Gracie loved them. I think all the ingredients are very healthy.

1 7oz can salmon drained, inc any bones or skin
1/2 to 2/3 c steel ground oats (recipe called for bread crumbs but Gracie is not doing any wheat products)
1 or 2 eggs inc ground eggshell if desired
1/3 c fresh chopped parsley
1 fresh beet grated
1 stalk celery grated or chopped finely

Mix the ingredients and put back in refrigerator until cold. Make patties and saute in some olive oil 4-5 minutes per side. Or you could use a nonstick pan and no oil. Serve as meal, kibble supplement or special snack. My dogs all went wild for this! Made about 7 patties.
DINNER: From "The Honest Kitchen" (posted on Facebook)

CANINE QUICHE

Ingredients:
1 frozen pie crust
3 cups plain kefir
1 Tbls fresh basil (chopped)
1 Tbls extra virgin olive oil
1/2 cup shredded fresh spinach
4 eggs, lightly beaten
1 teaspoon salt
A few grinds of black pepper
1/3 cup of grated parmesan cheese
1/4 cup ground or diced beef or chicken, finely chopped

1. Preheat oven to 400 degrees
2. Warm the basil and kefir in a small saucepan over low heat for about 10 minutes and set aside.
3. Heat oil gently in a medium skillet.
4. Add the spinach to the skillet and cook until it just begins to stick to the pan and then turn off the heat.
5. Whisk together the warmed kefir, eggs, salt, pepper and cheese.
6. Add all of these to the spinach, stirring gently so that everything is thoroughly combined.
7. Sprinkle the meat on the bottom of the pie crust and cover with the whisked mixture.
8. Bake on the bottom rack for 15 minutes.
9. Transfer the dish to the middle rack of the oven, turn down the heat and bake for another 30 minutes at 350 degrees or
until it feels firm on top.

My notes: I put the pie shell on a baking sheet that was lined with foil. The pie crust is pretty full, so moving it after 15 minutes has to be done carefully. I needed to let it cool for a good 30-45 minutes to be still warm but not too hot to eat.

I bought the kefir at Trader Joe's. It's in the refrigerated section by the milk and yogurt in stores.
Liva Drops

4 cups quick oats
1 cup cooked and chopped beef or calves liver
1/4 cup beef broth
4 large eggs

1. Preheat over to 350 degrees
2. Mix everything together
3. Use rounded teaspoon and make round balls onto greased cookie sheet
4. Bake 10-15 minutes until golden brown
5. Let cool and store in airtight container in refrigerator.

Make a double batch because they will go crazy over these.



TREAT From Joy:
This is one our girls really love...
Small jar of fruit baby food - I use banana and strawberries
2 small containers of vanilla low fat yogurt.
Mix together and freeze in ice tray.
TREAT From Leslie:
Doctor Feelgood's Feel Better Muffins - Three Dog Bakery - makes 18 treats

1 cup cooked rice
1 cup skim milk
2 tablespoons vegetable oil
1 cup white flour
1 tablespoon baking powder
1 clove garlic, minced (apparently some controversy about garlic, so I guess you could leave it out if you wanted)
3 egg whites

Preheat oven to 350.
In a bowl, combine cooked rice, milk, and oil.
Add flour, baking powder and garlic, stirring well.
In a separate bowl, beat egg whites until stiff then fold into the rice mixture.
Spoon into a muffin tin (my mom uses the really small ones) so that cups are half full and bake for 25 minutes. Cool before serving and store in an airtight container. We keep ours refrigerated.



TREAT From Leslie:
Must Have Muffins - from Real Food for Dogs by Arden Moore

1.5 cups oat flour
1 cup oat bran
1 cup rolled oats
2 teaspoons cinnamon
2 teaspoons baking soda
1 egg, whisked
1/3 cup honey
3 tablespoons sunflower oil
3/4 cup skim or nonfat milk

Preheat oven to 425. Spray a 12-muffin pan with nonstick spray (I think Mom uses tiny muffins here, too).
In a large bowl, mix the flour, bran, oats, cinnamon, and baking soda.
In a separate bowl, blend the egg, honey, and oil.
Add the milk to the bowl with the dry ingredients and then add the egg, honey, and oil mix. Stir well.
Spoon into the muffin pan, filling the cups 3/4 full.
Bake for 15 to 20 minutes.
Cool before serving. Store extras in resealable plastic bags in the freezer.



TREAT From Leslie:
Cinnabone - from The Doggy Bone Cookbook by Michele Bledsoe - makes 36 treats.

1 cup whole wheat flour
1/2 cup bran
1/2 cup brewers yeast
1/4 cup wheat germ
1/2 teaspoon cinnamon
2 tablespoons honey
2 tablespoons molasses
2 tablespoons corn oil
1 egg
1/3 cup milk
pinch of cloves

Preheat oven to 350.
In a large bowl, combine dry ingredients.
In a separate bowl, beat honey, molasses, vegetable oil, egg, and milk.
Gradually add mixture to dry ingredients to form a dough.
Roll dough to 1/4 inch thickness, and cut into bone shapes.
Bake at 350 on an ungreased cookie sheet for 15 minutes or until lightly brown.
TREATS From Leslie:
Snickerpoodles - you just have to love the name

1/2 cup vegetable oil
1/2 cup shortening
1 cup honey
2 eggs
3.75 cups white flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 cup cornmeal
2 teaspoons cinnamon

Preheat oven to 400.

Mix vegetable oil, shortening, and honey with eggs. Beat well.
Add four, baking soda, and cream of tartar.
Knead dough until mixed well.
Shape dough by rounded teaspoons into balls.
Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture.
Place 2 inches apart on a greased cookie sheet. Press the balls down with a fork.
Bake for 8 to 10 minutes at 400.
Cool on a rack. Store in airtight container.
Here's Lauren's Liver Treats so you don't have to go to the link:

Moc's Homemade Dog Treat Recipe

3 eggs
2/3 cup oil vegetable or olive oil
1 pound raw beef liver
2 cups flour
1 teaspoon garlic (fresh minced or dried) or garlic salt to taste
Preheat oven to 425 degrees. Beat eggs and oil a few seconds in blender. Using scissors, cut liver into small pieces and add to egg/oil mixture. Add a few tablespoons of water to any liver juice remaining in the container, swish, and add to blender mixture. Add fresh minced or powdered garlic or garlic salt 'to taste' and puree until thoroughly blended. Pour mixture into bowl. Add flour while stirring. Depending on your flour, humidity, elevation, etc., adjust flour as necessary. You want the consistency of brownie batter that can be poured into the pans -- not runny, but not like cookie dough either.
Spoon batter into non-stick or spray-coated cake or jelly roll pan (I divide the batter between two standard 13x9 sheet cake pans) and spread evenly. Tap pan on counter several times to bring up any air bubbles in the batter.
Bake for 10 minutes in 425 degree oven, or until the top is dry and outer edges are just beginning to brown. The thickness of your treats and the baking time will vary depending on the size of the pan(s) you use. Remove from the oven. Cool in pans 5 minutes.
Tip cakes out of the pans onto a cutting board, one atop the other. (You can score the treats while they're still in the pan, but that can be hard on your knife blade and on a non-stick baking pan.) Let cool for another five minutes or so.
For a soft treat -- Score with a sharp knife lengthwise and widthwise into 1/2" x 1/2" (dime size) pieces. When completely cool, store. Recommended method for the young pup with teething sensitivity.
For a firm treat -- Score with a sharp knife into 1/2" x 1/2" pieces. Spread the treats out in the two baking pans or on a large cookie sheet. TURN OFF THE OVEN, and return the treats to the oven to dry for an hour or so.
You can't beat the price -- about $1.50 for all these treats! Compare the cost of preparing these healthful treats with what you'll pay retail for hot dogs or commercially processed treats full of artificial ingredients and chemical additives.
Store in an airtight container, or portion out into smaller ziplock baggies, and store in your freezer to defrost and use as needed. This recipe makes several hundred treats for use in both tracking and obedience.


Unlike commercially prepared dog treats, these meat-based homemade liver treats aren't saturated with chemical preservatives, and they'll spoil unless properly stored. Handle like any other perishable food and feed only fresh, properly stored treats.


NOTES: I use an old Oster blender. You could also use a Cuisinart or other food processor/blender. I recommend that you cut up the raw liver into small pieces with scissors before feeding it into your blender. I've experimented with different flours (try ground rye flour for a heavier bait) and have substituted chicken liver, calf liver, sardines and water-packed tuna for the liver. The batter will have variable consistency with each combination, so baking times may vary somewhat. For example:
• Use chicken liver with white flour, and add powdered spirulina* to make a green bait. This works well as a camouflaged bait for tracking in green grass -- the crows and seagulls can't see it.
• Use beef liver with dark wheat flour for use on plowed dirt tracks...
• Use chicken liver with white flour for use on sand/"moon dust" tracks...
• Use chicken liver with white flour and add a pinch of charcoal powder* for use on asphalt tracks...
• Use your imagination ...
*Found in the 'Health Foods' section of your grocery store
Peanut Butter Dog Treats



2 tablespoons oil

1/2 cup peanut butter

1 cup water

1 1/2 cups whole wheat flour

1 1/2 cups white flour

1. Preheat the oven to 350 F.

2. Combine oil, peanut butter and water. Add flour, one cup at a time, forming a dough.

3. Knead dough into firm ball and roll to 1/4 inch thickness.

4. Cut into 3 to 4 inch pieces. You can use cookie cutters if you like.

5. Place on an un-greased cookie sheet. Bake at 350 F for 20 minutes.

Makes 2 1/2 dozen cookies.

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