HOME MADE DOG FOOD RECIPES
TRAINING TREATS FOR YOUR BAIT BAG
If your dog has a medical condition, please consult your vet before changing their diet.
| For the fussy eater | Recuperation food |
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2 lbs minced beef, browned and drained 1 whole chicken, cooked and chopped 2 cups cooked rice 1 lb carrots, cooked and mashed, or sweet potato 2 tins sardines (optional) 2 cloves garlic, chopped Mix all the ingredients together and freeze in individual portions. Chicken livers can also be boiled and fed as a tasty treat on top of your dog's normal diet. Only feed a few at a time, two or three times a week. Chicken liver contains significant amounts of protein, fat and vitamin A. In moderation these are useful supplements, but too much may cause ill effects. |
Whole chicken 2 cups rice 16 oz green beans Put the whole chicken into a saucepan and boil for approximately 60 minutes, or until cooked. Remove the chicken from the pan, discard the skin and remove the meat. Add the rice and beans to the water in which the chicken was cooked. Reduce the heat, cover and simmer for 20 minutes. Once the rice and vegetables are cooked, stir in the cooked chicken. Cool to room temperature before serving and refrigerate any leftovers. Or: 4 chicken livers 1 lb chicken breast, finely chopped 1 chicken giblet or neck 1 lamb's heart Put the meat into a large saucepan, cover with water and simmer until tender, approximately 20 minutes. Remove all bones from the neck and cut the meat finely. Serve with the stock as a soup. |
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16 oz pig or lamb heart, diced 8 oz lamb or chicken livers, diced 16 oz minced beef or chicken 1 lb sweet potato 2 cups rice (optional) 1 bag frozen mixed vegetables Put all the ingredients into a saucepan and cover with water. Boil for approximately 20 minutes, then cool before serving. |
Liquivite
is a ready-made canned liquid food designed to help rehydrate sick,
post-operative and convalescent dogs.
It may be available from your veterinary surgeon or online . Many dogs will not eat their normal food after surgery, particularly dry kibble. A temporary cooked diet can contain equal amounts of a low-fat protein and carbohydrate. Suitable protein sources may include cooked chicken breast, turkey breast or lean beef. Drain away any fat after cooking. Carbohydrate sources may include pasta, sweet potato or white rice. Warming the food slightly may make it more aromatic and encourage your dog to eat. |
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24 cups water 8 cups brown rice 2 lbs minced chicken or lamb 2 × 15 oz cans mackerel 2 cups grated or finely chopped carrots 1 bag frozen chopped spinach and mixed vegetables 1 × 15 oz can pumpkin 16 oz ricotta cheese ¾ cup ground flaxseed Bring the water to the boil in a large saucepan. Add the brown rice, minced meat and carrots. Return to the boil, then reduce to a simmer. Cook for approximately 40–50 minutes, until the water has been absorbed. Thaw and chop or purée the vegetables. Add the fish, including its juices, and the vegetables to the rice and meat. Continue heating until all the ingredients are soft, adding more water if required. Leave the mixture to cool. Stir the ground flaxseed into the ricotta or cottage cheese, then mix this with the pumpkin and the cooked ingredients. Divide into suitable portions and freeze. Defrost thoroughly in the refrigerator before feeding. |
Bland diet for dogs with an upset stomach |
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Boiled white rice Boiled chicken or white fish A bland meal may contain approximately 75% boiled white rice and 25% low-fat protein, such as skinless chicken or boneless white fish. Do not add oils, fats or spices. Make sure that all skin and bones have been removed. Offer several small meals throughout the day. If your dog is unwell, in pain, repeatedly vomiting, has diarrhoea lasting more than a short period, or refuses food or water, seek veterinary advice. |
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| Salmon provides omega-3 fatty acids and can be used to make a quick homemade meal or treat. | |
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Salmon balls 1 large tin salmon 1 egg 3 tablespoons cornflour 1 sweet potato 1 carrot 1 stick celery 1 tablespoon cottage cheese Grate the sweet potato, carrot and celery. Mix all the ingredients together and form into small patties. Coat with a little flour and fry in a very small amount of olive oil until browned and thoroughly cooked. Allow to cool and cut into bite-sized pieces. |
Salmon and peach dinner 2 lb salmon 250 ml brown rice 250 ml peas and peach 125 ml natural yoghurt 15 ml fresh dill Poach the salmon for approximately 15 minutes, until it flakes easily. Allow it to cool and carefully remove all bones. Cook the rice according to the packet instructions. Mix the salmon, rice, peas, peach and dill together. Spread the natural yoghurt over the mixture before serving. |
| For dogs with pancreatitis | |
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A canine pancreatitis diet should be rich in carbohydrates, as these
have little effect on the gastrointestinal hormones which trigger
pancreatic enzymes.
Rice is highly digestible, rich in carbohydrates and may be fed in small amounts. Along with rice, you can add low-fat cottage cheese or boiled, skinless chicken breast. A canine pancreatitis diet may include white-meat chicken, lean low-fat minced beef, beef heart, beef kidney, egg whites, non-fat plain yoghurt, oatmeal, barley and cottage cheese. Cooked vegetables such as squash and sweet potato may also be fed, as these foods contain relatively low amounts of phosphorus and fat. EPI — Exocrine Pancreatic Insufficiency Fibre and fat may need to be limited for a dog with EPI. If using dry or canned food, look for an appropriate veterinary-recommended diet. Lean meat, chicken breast, fish, scrambled eggs, peas, pasta and sweet potato may be suitable ingredients, depending on your dog's individual condition. Boil the meat, remove the skin from chicken and skim any fat from the cooking water before using the broth to cook vegetables. |
Ingredients
2½ cups rice flour 6 tablespoons low-fat chicken broth 1 cup cooked vegetables, such as beans, peas, carrots, squash or sweet potato Combine all the ingredients. Add a little water or vegetable broth, if required, to make a slightly moist biscuit dough. Roll the dough to approximately half an inch thick and cut into the desired shapes. Bake at 350°F for approximately 20–25 minutes. Allow to cool fully before feeding. |
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Ingredients
1 cup cooked stewing beef ¾ cup cooked barley ¼ cup cooked courgette ½ cup low-fat or non-fat cottage cheese Combine all the ingredients and serve. |
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Ingredients
1½ cups water 3 oz minced turkey or chicken ½ cup rice 3 oz frozen vegetables Put the water, turkey or chicken and rice into a saucepan. Bring to the boil, then simmer for approximately 20–25 minutes. Add the frozen vegetables and cook for a further 10 minutes. Allow to cool before serving. |
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Ingredients
1½ lb minced or finely chopped chicken 2 cups sweet potato 10 oz chopped spinach 2 cups mixed vegetables, such as carrots, green beans, cauliflower and broccoli 2 cups cooked lentils 1 cup cottage cheese ⅛ cup olive oil Basil Rosemary Parsley Turmeric Sage 2 eggs Put all the ingredients into a saucepan and add just enough water to cover. Cook over a medium heat for at least 30 minutes. Reduce the heat and simmer until all the ingredients are thoroughly cooked. Allow to cool before serving. Keep refrigerated and use within a few days, or divide into portions and freeze. |
Ingredients
1½ lb minced beef 3 stalks celery, chopped 2 carrots, grated 1 apple, diced with the seeds and core removed 1 cup rolled oats 1 cup wheatgerm 1 can tomato purée 4 sweet potatoes, cubed 2 pieces brown bread, cut into small pieces 2 eggs Preheat the oven to 350°F or 175°C. Lightly grease a large roasting tin. Mix the minced beef, celery, carrots, apple, eggs, bread, oats, wheatgerm and tomato purée together. Divide the mixture into four equal portions and form into loaf shapes. Place the loaves in the roasting tin. Bake for approximately 80 minutes, or until thoroughly cooked. Allow to cool before serving. |
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1 cup minced beef, cooked
1 boiled egg, chopped ¼ cup cooked plain oatmeal or rice ¼ cup boiled carrots 2 tablespoons cottage cheese Mix the ingredients together and serve. |
1 cup cooked chicken, chopped
1 hard-boiled egg, chopped ¼ cup cooked brown rice ½ cup boiled mixed vegetables 2 tablespoons natural low-fat yoghurt Mix the ingredients together and serve. |
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500 g cooked chicken breast
500 g cooked rice 300 g boiled carrots, drained 30 g wheat bran 1 cup cottage cheese 1 flaxseed oil capsule Mix the ingredients together and serve. |
1 lb low-fat minced beef, boiled
100 g tofu 400 g cooked rice 400 g boiled carrots, drained 30 g wheat bran 1 cup cottage cheese 1 flaxseed oil capsule Mix the ingredients together and serve. |
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Subject to veterinary advice, replace approximately one quarter of the dog's usual food with suitable vegetables such as cooked green beans, carrots or cabbage. |
This uncooked recipe was developed to help an underweight dog gain
weight quickly. It makes a bulk quantity which can be frozen.
10 lbs lean minced beef 18 oz unsweetened, vitamin-fortified multigrain cereal 2 lbs oatmeal 20 oz wheatgerm 1¼ cups canola oil 1¼ cups unsulphured molasses 10 hard-boiled eggs 10 envelopes unflavoured gelatine ¼ teaspoon salt Combine all the ingredients and mix thoroughly. Divide into daily portions and freeze. Consult your veterinary surgeon before feeding a raw diet or using this recipe for weight gain. |
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6 cups water
16 oz minced chicken or turkey 2 cups brown rice 1 teaspoon dried rosemary 1 large bag frozen broccoli, carrots and cauliflower Put the water, minced chicken or turkey, rice and rosemary into a large saucepan. Bring to the boil, reduce the heat and simmer for approximately 20 minutes. Add the frozen vegetables and cook for a further 10 minutes. Remove from the heat and allow to cool. Refrigerate or freeze in suitable portions. |
2 chicken leg quarters or chicken breasts
1 cup brown rice 16 oz minced beef ⅔ cup rolled oats 1 bag frozen spinach 2 cups frozen chopped broccoli 1 can kidney beans, rinsed, drained and mashed 2 carrots, grated 1 cup cottage cheese ½ cup olive oil Put the chicken into a large saucepan and cover with water. Bring to the boil, reduce the heat, cover and simmer for approximately 40 minutes. Remove the chicken and allow it to cool. Strain and retain the cooking liquid. Remove and discard all skin and bones. Add the brown rice and vegetables to the retained cooking liquid. Bring to the boil, reduce the heat and simmer until thoroughly cooked. Cook the minced beef separately until no pink remains. Drain away excess fat. Combine the cooked chicken, beef, rice, vegetables, oats, beans, cottage cheese and olive oil. Allow to cool before serving. Divide into suitable portions and store in the freezer. |
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16 oz lamb's liver Liver Cake with Turmeric
900 g liver |
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Put suitable meat bones and dog-safe vegetables into a large
saucepan.
Cover with water and simmer for at least two hours, or cook in a slow cooker for approximately seven hours. Allow to cool and strain thoroughly. Discard all cooked bones and solids. The liquid may be added to your dog's normal food in small amounts. Do not add salt, stock cubes, onions, leeks or other ingredients that may be unsuitable for dogs. |
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A dog receiving treatment for cancer requires an individually
balanced diet that supplies sufficient energy and essential
nutrients.
Some owners add foods such as cooked eggs, fish, chicken, lean beef or cottage cheese to a complete commercial diet. However, the most suitable diet will depend on the type of cancer, treatment, other health conditions and the dog's ability to maintain weight. Do not give high-dose fish oil, supplements or a high-fat or high-protein diet without veterinary advice. This is especially important for dogs with pancreatic, liver, kidney or digestive conditions. Your veterinary surgeon or a qualified veterinary nutritionist can help formulate an appropriate diet. |
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Liver and carrot treats
1 lb liver 1½ cups flour 1 cup cornmeal 1 egg ½ cup grated carrot or finely chopped apple, with the seeds and core removed 1 teaspoon cumin Preheat the oven to 350°F or approximately 180°C. Pat the liver dry, cut it into pieces and purée it in a blender or food processor. Mix the flour, cornmeal, cumin and carrot or apple in a bowl. Add the puréed liver and egg. Spread the mixture onto a lined baking tray and bake for approximately one hour, or until thoroughly cooked. Allow to cool and cut into small pieces. Refrigerate for up to three days or freeze. |
Apple crunch cakes
2¾ cups water ¼ cup unsweetened apple sauce 2 tablespoons honey ⅛ teaspoon vanilla extract 1 medium egg 4 cups wholewheat flour 1 tablespoon baking powder Preheat the oven to 350°F or approximately 180°C. Mix the water, apple sauce, honey, egg and vanilla together. Add the remaining ingredients and mix thoroughly. Spoon into lightly greased muffin tins and bake until thoroughly cooked and firm. Allow to cool fully before feeding. |
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Frozen peanut butter and yoghurt treats
32 oz natural yoghurt 1 cup dog-safe peanut butter Make sure the peanut butter does not contain xylitol. Gently soften the peanut butter, mix it with the yoghurt and spoon the mixture into small moulds. Freeze overnight and serve in appropriately sized portions. |
Basic dog biscuits
2½ cups wholewheat flour 1 egg ½ cup hot water Small pieces of cooked bacon, optional 1 cup grated cheese Preheat the oven to 350°F or approximately 180°C. Mix the ingredients together and knead until the mixture forms a firm dough. Roll the dough to approximately half an inch thick and cut into small shapes. Place on a lightly greased or lined baking tray and bake for approximately 30 minutes. Allow to cool fully before feeding. |
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Flaxseed biscuits
12 oz wholewheat flour 12 oz bread flour 2 oz wheatgerm 30 g brown sugar 3–4 teaspoons flaxseed 3 eggs 240 ml vegetable oil 3 oz powdered milk 240 ml water Combine the flours, wheatgerm, sugar and flaxseed in a mixing bowl. Stir in the eggs and vegetable oil. Dissolve the powdered milk in the water, then add it gradually to the mixture. Mix to form a firm, workable dough. Add a small amount of extra flour or water if required. Cover and leave the dough to rest for approximately 15–20 minutes. Roll the dough to approximately half an inch thick and cut into suitably sized biscuits. Place on a lined baking tray and bake at 375°F or 190°C for approximately 40 minutes, or until firm. Allow to cool fully before storing in a covered container. |
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Peanut butter and molasses biscuits
½ cup wholewheat flour ¼ cup rolled oats 1 teaspoon baking powder ¾ cup skimmed milk 1 cup dog-safe peanut butter 1 tablespoon blackstrap molasses Make sure the peanut butter does not contain xylitol. Preheat the oven to 350°F or approximately 180°C. Mix the flour, oats and baking powder together. Gradually stir in the milk, peanut butter and molasses. Turn the mixture onto a floured surface and knead until it forms a soft dough. Roll to approximately half an inch thick and cut into small shapes. Bake for approximately 20 minutes and allow to cool completely. Store in an airtight container. Refrigerate softer biscuits or freeze for longer storage. |
Peanut butter cookies
2 cups flour 1 cup rolled oats ⅓ cup dog-safe smooth peanut butter 1 tablespoon honey ½ tablespoon fish oil Approximately 1½ cups water Make sure the peanut butter does not contain xylitol. Preheat the oven to 350°F or approximately 180°C. Mix the flour and oats together. Add one cup of water and mix until smooth. Add the peanut butter, honey and fish oil. Gradually add enough remaining water to produce a thick dough. Roll to approximately a quarter of an inch thick and cut into small shapes. Place on a baking tray and bake for approximately 40 minutes. Allow to cool completely before feeding. |
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Chicken jerky
Skinless chicken breast fillets Preheat the oven to 200°F or approximately 95°C. Line a baking tray. Remove all visible fat from the chicken. Cut into very thin strips approximately ⅛–¼ inch thick. Arrange the strips on the tray without allowing them to touch. Bake for approximately two hours, or until fully cooked and dried. Allow to cool completely before cutting into suitably sized pieces. Keep refrigerated and freeze any portions that will not be used promptly. |
Liver jerky
1 lb lamb's or chicken liver Preheat the oven to 200°F or approximately 95°C. Line a baking tray with non-stick baking paper. Cut the liver into strips approximately a quarter of an inch thick. Arrange the pieces on the tray without allowing them to touch. Bake for approximately two hours, turning the tray halfway through, until fully cooked and dried. Cool completely on a wire rack. Refrigerate and freeze any portions that will not be used promptly. |
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Tuna chunks
2 cans tuna in spring water, drained 2 tablespoons olive oil 1 egg 2 tablespoons grated Parmesan cheese 2 cups flour Mix all the ingredients together and spread evenly on a lined baking tray. Bake at 350°F or approximately 180°C for 20–25 minutes. Allow to cool and cut into small pieces. |
Cheese treats
4 cups flour ½ cup vegetable oil 1 cup grated cheddar cheese 1 egg 1 cup milk Mix all the ingredients together, then knead the dough on a lightly floured surface. Roll to approximately a quarter of an inch thick and place on a lined baking tray. Cut into small squares with a knife or pizza cutter. Bake at 400°F or approximately 200°C for about 25 minutes. Allow to cool fully before feeding. |
Tuna or salmon fudge
2 × 6 oz cans tuna, or 1 × 14 oz can salmon 1½ cups wholewheat flour 2 eggs A handful of grated Parmesan cheese Mix all the ingredients together in a food processor. Spread into a greased or lined 9-inch square baking tin. Bake at 350°F or approximately 180°C for 20 minutes. Allow to cool and cut into bite-sized pieces. |
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Beef bites
1 lb minced beef 2 eggs 3 cups flour 1 cup rolled oats 1 cup water Blend the beef and eggs in a food processor. Combine the flour and oats in a large bowl. Gradually add the beef mixture and mix thoroughly. Add enough water to form a firm dough. Divide into two portions and knead on a floured surface. Roll to approximately a quarter of an inch thick. Place on a lined baking tray and score into small squares. Bake at 350°F or approximately 180°C for about one hour. Allow to cool fully before separating the pieces. |
Mackerel bites
9 oz fresh mackerel, thoroughly boned 4 oz canned mackerel in tomato juice 2 oz grated cheese 2 eggs 9 oz wholewheat self-raising flour Put the mackerel and eggs into a blender and blend until combined. Add the cheese and flour. Spread the mixture approximately one inch thick in a lined baking tin. Bake at Gas Mark 4 or approximately 180°C for about 30 minutes, or until thoroughly cooked. Allow to cool and cut into bite-sized pieces. |
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Alfalfa hearts 2 cups wholewheat flour ½ cup soya flour 2 tablespoons nutritional yeast 3 tablespoons chopped alfalfa sprouts 1 cup cooked brown rice 3 tablespoons canola oil Approximately ½ cup water Mix the flours, nutritional yeast and chopped alfalfa sprouts. Add the cooked rice, oil and enough water to form a firm dough. Roll the dough to approximately a quarter of an inch thick and cut into small shapes. Bake at 350°F or approximately 180°C for about 25 minutes. Allow to cool fully before feeding. |
Oat and yoghurt breakfast ½ cup rolled oats 1 cup plain natural yoghurt 1 cup suitable vegetables, lightly steamed and finely chopped 1 teaspoon honey 1 teaspoon flaxseed oil ¼ cup of the dog's normal complete food Soak the rolled oats in the yoghurt overnight in the refrigerator. Mix in the remaining ingredients immediately before serving. Supplements should only be added on the advice of your veterinary surgeon. |
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Fussy dog dinner 16 oz minced beef, chicken or lamb 4 oz brown rice or wholemeal pasta 8 oz mixed vegetables or green beans 2 hard-boiled eggs, chopped 1 tin sardines or pilchards Brown the meat thoroughly in a saucepan. Add one litre of water, the rice or pasta and the vegetables. Cook until all the ingredients are thoroughly cooked and soft. Add the sardines, pilchards or chopped boiled egg. Allow to cool before serving. |
Gourmet chicken dinner 2 skinless, boneless chicken breasts ½ white or green cabbage 3 medium carrots 12 green beans 1 courgette 2 large handfuls pasta ½ cup long-grain rice 2 handfuls fresh spinach leaves Finely chop the chicken and vegetables. Put the chicken, cabbage, carrots, courgette, beans and rice into a large saucepan with approximately one and a half pints of water. Boil for 10 minutes. Add the pasta and cook for another 10 minutes, or until all the ingredients are thoroughly cooked. Stir in the spinach and remove from the heat. Allow to cool before serving or freezing in individual portions. |
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Appetiser This can be used as a small topping for a dog's normal complete food. 1 bag frozen cabbage or green beans 2 cups minced beef or chicken 1 cup brown long-grain rice Put all the ingredients into a large saucepan and add approximately one pint of water. Bring to the boil, then simmer until the meat, rice and vegetables are thoroughly cooked. Allow to cool. Refrigerate in a sealed container and use within three days, or freeze in individual portions. |
Chicken soup 1 chicken liver 1 chicken giblet 1 chicken heart 1 chicken neck 2 cups water 1 tablespoon finely chopped parsley Put all the ingredients into a saucepan. Cover and simmer until the meat is thoroughly cooked and tender. Remove and discard every bone before feeding. Finely chop the meat and mix a small amount with your dog's normal food. |
Chicken pâté Boil a whole chicken for approximately one hour, or until thoroughly cooked. Remove every bone and discard the skin. Purée the chicken meat with a little of the cooking liquid. Spoon into ice-cube trays and freeze. Defrost an appropriately sized portion before using as a food topping. |
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Meatloaf 2½ lbs minced beef, lamb or chicken 1 lb crushed cornflakes 1 large box rolled oats 1 jar wheatgerm 1 cup vegetable or sunflower oil 1 cup molasses 6 eggs 4 packets unflavoured gelatine Preheat the oven to 350°F or approximately 180°C. Mix the dry ingredients in a large bowl. Beat the eggs and combine them with the molasses and oil. Stir the liquid into the dry ingredients, then thoroughly mix in the raw meat. Press into a loaf or cake tin. Bake for approximately 45 minutes, or until the meat is thoroughly cooked. Refrigerate and use promptly, or divide into portions and freeze. |
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Stew 8 oz minced beef 4 cups cooked brown rice 2 hard-boiled eggs, mashed 4 slices wholemeal bread, crumbed 1 cup shredded cabbage, optional 2 cups finely chopped spinach, optional 1 tin sardines or pilchards, optional Cook the minced beef thoroughly in a saucepan with a small amount of water. Mix in the cooked rice, eggs, cabbage, spinach and breadcrumbs. Add the sardines or pilchards if required. Allow to cool before serving. |
Goulash 3 carrots, finely diced 1 cup green beans 1–2 cups shredded cabbage 1 lb minced beef 2 tablespoons olive oil 2 hard-boiled eggs, sliced or mashed 1 tin sardines in sunflower oil, drained Cook the minced beef thoroughly in a large saucepan. Add the vegetables and enough water to prevent the mixture from drying out. Simmer for approximately 15–20 minutes, or until the vegetables are soft. Stir in the cooked eggs and sardines. Allow to cool before serving. |
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Casserole 2 cups brown rice 8 oz minced beef 1 teaspoon vegetable oil ½ cup finely chopped carrots ½ cup finely chopped green beans or shredded cabbage Cook the minced beef thoroughly in a large saucepan. Add the vegetables, rice and enough water to prevent the mixture from drying out. Simmer until the rice, meat and vegetables are thoroughly cooked. Allow to cool before serving. |
Meatballs 8 oz minced beef ⅓ cup grated cheese 1 carrot, finely chopped ½ cup breadcrumbs 1 raw egg 1 teaspoon tomato purée Preheat the oven to approximately 180°C. Combine all the ingredients in a bowl. Form the mixture into small meatballs and place them on a lined baking tray. Bake for approximately 15–20 minutes, or until thoroughly cooked. Allow to cool. Refrigerate in a sealed container and use promptly. |
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Mince and vegetables 1 lb minced lamb or beef 2 cups cooked brown rice 1 large bag frozen mixed vegetables 1 carton natural yoghurt Cook the minced meat thoroughly in a frying pan with a small amount of water. Boil or steam the vegetables until tender, then chop them finely. Combine the vegetables, rice and cooked meat. Allow the mixture to cool before stirring in the yoghurt. Store in a sealed container in the refrigerator and use promptly. |
Salmon lunch 1 can salmon, with all bones removed 1 egg, beaten 3 tablespoons cornflour 1 sweet potato 1 carrot 1 stick celery Mix the salmon, egg and cornflour. Form into small patties. Cook the patties in a very small amount of olive oil until browned and thoroughly cooked. Boil the vegetables until soft, then chop them finely. Cut the cooked patties into small pieces and combine them with the vegetables. Allow to cool before serving. |
Senior dogs 8 oz chicken breast 1 cup long-grain rice 1 sweet potato 2 tablespoons vegetable oil Boil the chicken until thoroughly cooked and chop it finely. Cook the rice and sweet potato until soft. Combine all the ingredients and allow to cool before serving. |
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Fish dinner 1 lb boneless white fish, such as coley or cod ½ cup milk ½ cup water 1 cup long-grain rice ½ cup diced green pepper, optional 2 tablespoons vegetable oil 3 hard-boiled eggs, mashed 1 carrot, grated 1 tablespoon fresh parsley, or 1 teaspoon dried parsley Carefully check the fish and remove every bone. Combine the fish, milk and water in a saucepan. Simmer for approximately 20 minutes, or until the fish is thoroughly cooked. Cook the rice separately. Add the pepper, oil, eggs, carrot and parsley to the fish and simmer for a further five minutes. Combine with the cooked rice and allow to cool before serving. |
Chicken and rice soup 2 boneless chicken breasts or thighs 6 cups water 2 carrots, finely diced 1 celery stick, chopped 1 sweet potato 2 cups uncooked long-grain rice Dice the chicken and put it into a large saucepan with the water and vegetables. Cover and simmer over a low heat for approximately one hour, stirring occasionally. Add the rice and simmer for a further 30 minutes, or until the rice, meat and vegetables are thoroughly cooked. Allow to cool before serving. |
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Brownies ½ cup oil 2 tablespoons honey 1 cup plain flour 4 eggs ½ teaspoon baking powder Preheat the oven to 350°F or approximately 180°C. Mix the oil and honey together. Add the remaining ingredients and mix thoroughly. Spread onto a lined baking tray and bake for 30–35 minutes. Allow to cool and cut into small pieces. Refrigerate in a sealed container and use within three to five days. |
Oat muffins 1½ cups oat flour 1 cup oat bran 1 cup rolled oats 2 teaspoons cinnamon, optional 2 teaspoons bicarbonate of soda 1 egg, beaten ½ cup honey 3 tablespoons sunflower oil ½ cup skimmed milk Preheat the oven to 425°F or approximately 220°C. Mix the flour, bran, oats, cinnamon and bicarbonate of soda together. In a separate bowl, mix the egg, honey, oil and milk. Add this to the dry ingredients and stir thoroughly. Spoon into lightly greased muffin tins. Bake for approximately 15–20 minutes. Allow to cool fully before feeding. |
Pasta dinner 1 lb minced beef, chicken, turkey or lamb 2 teaspoons olive oil 1 cup water 2 cups pasta 1 cup chopped broccoli 1 cup chopped carrots 1 tin chopped tomatoes Cook the pasta, broccoli and carrots until soft. Cook the minced meat thoroughly in the olive oil. Add the water and tomatoes and simmer for approximately five minutes. Combine the cooked pasta, vegetables and meat mixture. Allow to cool before serving. |
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Turkey treats 2 cups cooked turkey, diced 4 teaspoons grated cheese 1 tablespoon fresh parsley, chopped 2 eggs 2 cups wholewheat flour 2 tablespoons brewer's yeast 2 tablespoons vegetable oil Preheat the oven to 350°F or approximately 180°C. Combine the turkey, cheese and parsley. Beat the eggs and add them to the turkey mixture. Add the flour, brewer's yeast and oil. Mix thoroughly. Drop small spoonfuls onto a lined baking tray. Bake for approximately 20 minutes, or until firm and thoroughly cooked. Allow to cool. Refrigerate and use within three days. |
Gravy biscuits 2½ cups plain flour 2 small jars plain beef baby food, with dog-safe ingredients 6 tablespoons salt-free beef gravy 1 egg ½ cup non-fat powdered milk ½ cup water Preheat the oven to 350°F or approximately 180°C. Mix all the ingredients together to form a firm dough. Roll out on a lightly floured surface and cut into small shapes. Place on a lined baking tray and bake for approximately 25 minutes, or until lightly browned and firm. Allow to cool fully before storing in an airtight container. |
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Chicken cake 350 g chopped or minced chicken 4 eggs 1 cup plain flour ½ teaspoon baking powder ½ cup oatmeal ½ cup corn oil ½ cup grated carrot Plain natural yoghurt or cream cheese for the topping |
Preheat the oven to 350°F or approximately 180°C. Lightly grease and
flour a cake tin.
Purée the chicken with the eggs and corn oil in a blender or food processor. Add the grated carrot and blend until combined. Mix the flour, baking powder and oatmeal in a bowl. Gradually stir in the chicken mixture. Pour into the prepared tin and bake for approximately 50–60 minutes, or until the chicken is thoroughly cooked and the cake is firm. Allow to cool completely. Spread a thin layer of plain yoghurt or cream cheese over the top. Keep refrigerated and use within three to five days. |