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32 Posts
Discussion Starter · #1 ·

  • 6 cups water
    1 pound ground turkey
    2 cups brown rice
    1 teaspoon dried rosemary
    1/2 (16 ounce) package frozen broccoli, carrots and cauliflower combination[/list:eek::1ryhgeke]


    1. Place the water, ground turkey, rice, garlic, and rosemary into a large Dutch oven. Stir until the ground turkey is broken up and evenly distributed throughout the mixture; bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes. Add the frozen vegetables, and cook for an additional 5 minutes. Remove from heat and cool. Refrigerate until using.

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The receipes I use for my Boston Terrier (allergies, digestive issues asscoiated with being a BT!) has NO grains and No Rosemary--the reason is that they are common allergens and most dogs really do not need them. If your dog is very active--agility, fly ball, etc.--then the grain is helpful. Again, most dogs are not that active.

We use all Meat and vegies. We avoid the cauliflower and broccoli for gas reasons. I use chicken, turkey or beef, green beans carrots and peas primarily. We rotate for variety. I add Salmon Oil (without the rosemary for preservative) and a powdered supplement designed for dogs being fed a fresh meat diet. I do cook the food, gently. Everything goes in the cuisiart and comes out looking like dog food. LOL

I add fresh bananas, canned pumpkin, applesauce, parsley, parmesan cheese and many other things on top of the meal when I serve it.

Good luck -- and thanks for another forum for dog lovers--i will pass it on to my other friends who cook for their dog. :)

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8 Posts
Dog Food Recipe Ingredients:

* 2 c All-purpose white flour
* 1 c Whole wheat flour
* 1 c Cornmeal
* 3/4 c Regular wheat germ
* 1/2 c Nonfat dry milk powder
* 2 ts Iodized salt
* 1 pk Active dry yeast
* 1/4 c Warm water
* 1 can (10 3/4 oz.) beef broth
* 1 Egg, slightly beaten
* 1 tablespoon Milk

Dog Food Recipe Directions:

Combine the flours, cornmeal, wheat germ, dry milk powder, and salt in a very large bowl. Soften the yeast in the warm water and add it along with the beef broth to the dry ingredients. Mix well with hands, for the dough will be very stiff. Divide dough into halves and roll each half out on a floured board to a thickness of 1/4 inch. Cut into shapes with a cookie cutter.

Place fairly close together on an un-greased baking sheet. Combine beaten egg and milk; brush over surface of each cookie. Bake in a 300degree oven for 45 minutes. Turn off oven heat but leave baking sheet with cookies in the oven to harden overnight. If you lack room in the oven for all of them, then just place them in a dry spot until they are quite hard. Yield: Makes 74 two inch cookies with a total weight of 1 lb. 11 oz.
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