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Ciasteczka dla psów
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Przepis od Barbary Waldoch
3 jaja,
1/3 szklanki oleju,(ja użyłam specjaln± mieszankę olejow± dla psów, ale może być każdy olej),
0.5 kg watroby (surowej),
1 z±bek czosnku,
ok 2 szklanek m±ki (zależy od konsystencji)
Ubijamy lekko jajka, można wrzucić do 'blender' (maszynki z nożami do rozdrabniania na miazgę). Wlewamy olej i mieszamy (albo dolewamy do 'blender'), wrzucamy czosnek.
Jeżeli używali¶my 'blender', to kroimy w±trobe na kawałki i wrzucamy do reszty, rozdrabniaj±c na miazgę, albo przekręcamy przez maszynkę do mięsa.
Dodajemy tyle m±ki, żeby mieć gęsto¶ć przeciętnego ciasta (niezbyt płynne). Smarujemy blaszke, wykładamy na blaszkę, pomagaj±c sobie łopatka.
Pieczemy w nagrzanym piekarniku 15-30 minut, w temp 220 stopni.
Kiedy powierzchnia jest sucha i zaczyna się rumienić na brzegach, sprawdzamy patyczkiem czy jest upieczone. Jeżeli patyczek wkłuty w ¶rodek wychodzi suchy, to jest upieczone.
Kroimy na kawałki i wykładamy na kratow± podstawkę do wystygnięcia. Jeżeli chcemy żeby ciasteczka były bardziej suche i twarde, wkładamy kawałki na blachę i suszymy w lekko ciepłym piekarniku ze 30 minut.
Przechowujemy w lodówce lub zamrażalniku.
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German Shepherd Dog Pie
6 oz broth
8 oz meat scraps
1 cup whole wheat flour
8 oz dog meal
Grease a pan and spread half the meat in it. Sprinkle the meat generously with whole wheat flour. Spread remaining half of meat into pan. Sprinkle again with whole wheat flour. Cover with dog meal and pour broth over. Bake at 150C for 45 minutes and then allow to cool. Feed warm. Vegetables and cheese can be added depending on your dogs taste.
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Akita Style Lamb & Rice
1lb ground lamb (beef if you wish)
1 1/2 cups brown rice
2 stalks Broccoli
2 or 3 medium potatoes
3 medium carrots
4 cloves garlic
1 sheet kombu, Sea Kelp (optional)
Brown lamb in a frypan. After it gets going, put on the chopped garlic to brown. Boil water, put about 4-5 cups into a crockpot, so it is already hot while you are fixing the rest of the ingredients. Add cubed potatoes to the frypan. Cut broccoli and add this to the crock. Put the rest of the works in the pot, add enough hot water to cover. Add pepper to taste. Throw in 1/2 cup brown rice and mix.
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Birthday Cakes
1 1/2 cups All-Purpose flour
1 1/2 tsp. Baking powder
1/2 cup Margarine, softened
1/2 cup Corn oil
1 Jar strained beef or liver baby food (2 1/2-ounce)
4 Eggs
3 Strips dog beef jerky, crumbled (optional)
Plain yogurt (for dogs) or cottage cheese (for dogs or cats), for icing
Sift flour and baking powder together; set aside. In large bowl, with electric mixer at medium speed, cream margarine until smooth. Add corn oil, baby food and eggs; mix until smooth. At low speed, gradually beat flour mixture into beef mixture until batter is smooth. Fold in beef jerky. Pour batter into well-greased and floured 8"x5"x3" loaf pan. Bake in a preheated 325F. oven 70 minutes. Let cool on wire rack a few minutes before removing from pan to cool completely. Ice each slice with yogurt or cottage cheese for dogs, or with cottage cheese for cats. Yield: 1 (8") loaf cake.
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Rusty's Birthday Cake
1lb ground beef-extra lean
8 eggs
1 cup oat meal
1/2 cup cracker crumbs
Using electric mixer, blend all items together until completely blended. Pour into an oblong cake pan sprayed with non-stick spray. Bake in oven at 350 for 25- 35 minutes. Allow to cool. carefully invert on to plate and frost with non-fat sour cream or imitation potato topping. Store left overs in refrigerator. We served this to our Irish Setter Rusty for his second birthday. Our yellow lab, Jed, devoured his piece in less than 10 seconds.
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CANINE/HUMAN CORN BREAD
1 cup Cornmeal
1 cup All-Purpose flour
4 tsps. Baking powder
1 cup Milk
1 Egg, beaten
1/2 cup Bacon grease or corn oil
Combine dry ingredients. Add liquids and beat until smooth. Pour into a greased, 8" square baking pan. Bake in a preheated 425F. oven 15-20 minutes. Yield: 16 (2") squares.
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Doggie Kesh
Submitted by Lauren R. from Dallas, USA
4 eggs
2/3 tbsp cream
2/3 cup skim milk
3 tbsp meat[whatever kind it likes]
3 tbsp cheese
9 inch pie crust/shell
fresh parsley
Pre-heat oven to 375F degrees mix all ingredeints together then pour into pie crust/shell put into oven for 35-45 min.
Let it cool for 5 min.
Add on fresh parsley dogs,chow down!
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Carob Loaf Cake
Submitted by Ashley Wandell from Santee, California
1 1/2 c. all purpose flour
3/4 c. of milk
1/4 c. of margarine softened
4 egg yolks
2 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. of salt
2 ounces of melted carob
Heat oven to 350 degrees. Grease and flour loaf pan,9x5x3. Beat all ingredients in a large mixing bowl. Pour into pan. Bake 65-70 minutes. Let cool. Frost with cream cheese or plain yogurt.
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Liver Lumps
1 lb. Liver
1/2 tsp. Garlic powder
1 Egg
2 cups Whole wheat flour
Preheat oven to 350F. Mix liver, egg and garlic powder in food processor until smooth (A blender will work too) until liver looks like baby food. Stir in flour a little at a time, until you have a thick but pourable batter. Spread into a greased 8"x8" pan. Bake until dry, approx. 30 minutes Cut into 1/2" squares. Freeze and use as needed. No need to thaw.
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Liver Bait
1 lb. Beef liver
1 cup Cornmeal
4 Eggs
Garlic salt/powder
Mix in food processor or blender until smooth. Pour onto greased cookie sheet. Bake for 30 minute at 350F. When cool cut into squares.
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Liver Brownies
1 lb. Beef liver **SEE NOTE
1 cup Corn meal
1 1/2 cups Wheat flour - or any kind
1 tsp. Garlic powder
Preheat oven to 350F. Puree liver in food processor or blender, pour into bowl, mixing in dry ingredients, adding flour a bit at a time until you have a stiff mixture. Pat and spread out on a greased cookie sheet or jelly roll pan. Bake 20 minutes or until dry. Cool and cut into squares. Refrigerate or freeze. **NOTE: Ham can be substituted for liver.
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Great Doggie Liver Treat
1 lb. Raw liver and blood
1 1/2 cups Flour
1 cup Cornmeal
1/2 tsp. Garlic - chopped
Blend liver, blood and garlic in blender. Remove. Add flour and cornmeal, you may have to add some water to make dough easy to work with. Spread on well greased cookie sheet with wet hands. Bake this at 350F. for about 20 minutes. Cut into squares. Makes great treats or great bait to use for training, no grease or mess in your pockets.
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Tasty Tidbits
8 oz Boiled chicken livers
1/2 cup Cornmeal
1 cup Wheat flour
1 tsp. Garlic powder
1 tsp. Beef bouillon
1 Egg
1 tbs. Yeast flakes
2 tbs. Vegetable oil
Parmesan cheese
Preheat oven to 350F. Blend all in food processor. Press into big cookie sheet about 1" thick, sprinkle parmesan cheese on top. Bake for 45 minutes then cut into bite size squares, put back in oven at 200F for 1 hour. Refrigerate in airtight container.
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Reggie's Chewies
3 - 4 tbs. Liver powder or sub. chicken gizzards, finely chopped.
2 1/2 cups Rye flour
1/2 cup Powdered milk
1 Egg, well beaten
1/2 cup Water
1/2 tsp. garlic powder
6 tbs. Shortening or margarine
1 tsp. Brown sugar
Combine all dry ingredients. Add shortening to dry ingredients. Add beaten egg and liver powder (or substitution). Add 1/2 cup cold water or giblet broth and form ball. Roll dough 1/2" thick on oiled sheet and cut with cutter. Bake 25-30 minutes in 350F. oven. Store in refrigerator.
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Liver Squares
1 ˝ cups Wheat germ
3 Eggs
3 lb. Liver; chopped
Garlic
1 1/2 cups Corn meal
Preheat oven to 350F. Mix all ingredients and puree in food processor. Spread on well greased cookie sheet and bake for approx. 20 minutes Cut into squares, freeze and use as needed.
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Chevelle's Favorite Liver Cookies
Put 1 lb. of raw liver through a grinder, along with about 3 cloves of garlic.
Add 1/4 cup grated parmesan
1/2 cup grated cheddar cheese
1/2 cut grated carrots (or any other leftover veggies you have)
1 cup of flour
1/2 cup cornmeal (or more) to bind it all together.
Spread on a lightly greased piece of tin foil on a cookie sheet. It is very THICK -- like wet concrete!
Bake at 350 degrees for 30 minutes. (Lately I've been baking it for about 20 minutes at 350, then turning the oven down to 200 and letting it go slowly for about 20 more). When it is done, peel off the tin foil, break the liver into pieces, and then freeze in packages to fit your needs. These cookies will keep without refrigeration for at least a week if it isn't in the sun or extreme heat; it breaks into tiny pieces using only your fingernails; it doesn't go mushy; and dogs will do just about ANYTHING for just a crumb of it! It will keep for several weeks in the refrigerator; it can be FROZEN AND REFROZEN numerous times, and it thaws in less than 5 minutes! My dogs even love it right from the freezer!
To make a crunchy bait, bake til it looks like a biscuit. Freeze unused portions in sealed bags.
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Cheese Yummies
1 3/4 cups grated Cheddar cheese
1/4 lb. (1 stick) corn oil margarine
1 1/2 cups whole wheat flour
Grate cheese and let it become room temperature. Cream cheese with margarine and flour. form into 2 logs, about 2" in diameter. chill in refrigerator. Cut into 1/4" slices and place on a greased baking sheet. Bake at 375F. until slightly brown and firm, about 15 minutes. Make 3 dozen yummies with total weight of 13 ounces.
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Lily's Silly Appitizers
1/2 lb. Ground beef
1 ea. Carrot, finely grated
1 tbs. Grated cheese
1/2 tsp. Garlic powder
1/2 cup Whole-wheat bread crumbs
1 ea. Egg, beaten
1 tbs. Tomato paste
Preheat oven to 350F. In a medium-sized bowl, combine ground meat, carrot, cheese, garlic powder and bread crumbs. Add the egg and tomato paste and mix well. Using your hands, roll the mixture into marble-sized meatballs and place on a lightly greased cookie sheet. Bake for about 15 minutes until meatballs are brown and firm. Cool the meatballs completely before storing in an airtight container in the refrigerator.
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Double Cheese Treat
2 cups Wheat flour
1/2 cup Cornmeal
1 tsp. Garlic, minced
1/4 cup Romano cheese, fresh grated
1 Egg
1/4 cup Corn oil
1 tsp. Corn oil
1/2 cup Cottage cheese
*See note in directions for adding 1/4 cup buttermilk*
Preheat oven to 350F. Blend flour, cornmeal, garlic & Romano together. Press the liquid out of the cottage cheese and mix in another bowl with egg & 1/4 cup corn oil. Pour into the flour mix and stir until blended. Knead with hands thoroughly, turn out onto floured surface & roll to 1/3" thick, cut into shapes. Place onto baking sheet oiled with 1 tsp. corn oil. Bake on middle rack for 30 minutes. *Kathy McGraw makes this on a regular basis for her babies Mandy & Ginger, but the dough comes out crumbly so she adds 1/4 cup buttermilk which works very well or if you prefer you could use regular milk. Thanks Kathy for the feedback.
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Doggie Delites
1 cup Whole wheat flour
1/4 lb. Margarine; room temperature
1/2 cup Grated cheese
1 Garlic clove; crushed
1/2 cup Cooked peas or carrots
Milk
Mix room temperature cheese and margarine together, adding peas/carrots, garlic and flour. Add enough milk to help form into a ball. Chill 1 hour, roll onto floured surface and cut into shapes. Preheat oven to 375 F. Bake for 15 minutes or until slightly brown.
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Cheddar Cheese Cookies
1/2 lb. Cheddar cheese, grated
1 1/2 cups Whole wheat flour
1/4 lb. Margarine, softened
1/2 cup Wheat germ
1 Egg
1 Garlic clove; minced
1/8 cup Milk
Cream room temp. cheese and margarine, add egg & garlic, mix well. Add flour, wheat germ, mix well until it forms a dough, add milk and mix again. Chill 1 hour. Preheat oven to 375F. Roll dough on floured surface to 1/4", cut into shapes. Bake on ungreased cookie sheet 15-18 minutes.
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Gwen's Cheese Bone Cookies
2 cups Unsifted All-Purpose flour
1 1/4 cups Shredded cheddar cheese
20 millilitres Garlic -- finely chopped
1/2 cup Vegetable oil
4-5 tbs. Water
Preheat oven to 400F. Combine flour, cheese, garlic and oil in container of food processor. Cover; whirl until mixture is consistency of coarse meal. With machine on, slowly add water until mixture forms a ball. Divide dough into 12 equal pieces. Roll out each to 1/2" thick. Cut into desired shapes. Transfer to ungreased cookie sheet. Cook at 400F. for 10-15 minutes or until bottom of cookies are lightly browned. Carefully transfer to wire rack and cool completely. OR BY HAND: Combine flour, cheese, garlic & oil, knead well, add water if needed to form stiff dough. Roll out on floured surface to 1/2" thick, cut into shapes. Cook as above... REFRIGERATE IN AIRTIGHT CONTAINER.
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HORS D'OGS
(credit, THE DOG CATALOG, 1978 Grosset & Dunlap)
1/4 cup cheddar cheese, grated
1/2 tsp. brewer's yeast
2 Tbs. hydrogenated vegetable shortening
1/4 cup Swiss cheese, grated
1/2 cup oatmeal, toasted
Combine cheeses, brewer's yeast and shortening. Using plastic wrap, shape mixture into a log about 1 " in diameter and 8 " long. Roll log in toasted oatmeal. Refrigerate. Slice into half-" rounds and serve.
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Cheese Twists
2 cups whole wheat flour
1/4 cup cornmeal
1/2 cup Parmesan Cheese
1 medium egg
3/4 cup water
Preheat oven to 325F. Combine all ingredients except 1/4 cup Parmesan Cheese. Knead until thoroughly mixed. Using a teaspoon, scoop out dough and roll into quarter-sized balls. on a lightly floured surface, roll balls into pencil-shaped sticks. Roll into extra Parmesan Cheese until sticks are coated. Flatten with hands. Twist each stick 6-8 times and place on an ungreased baking sheet. Bake about 30 minutes.Cool on pan. Store in sealed container. Yield: 18 sticks. ENJOY !!!!!!This is a recipe for all of you Dog Lovers. It came from The Three Dog Bakery in Kansas City. Your dogs will LOVE them.
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