The site was last updated on
24 Aug 2000
Every week we will add a new tail wagging recipe, come back to see and copy the new recipes! All of these recipes are for the dogs AND owners, all are made with human eatable ingredients and you all are welcome to try them out!
Recipe 1 Chicken
Parmesan
Recipe 2 Perfectly Grilled Steak
Recipe 3 Baked Fish
Recipe 4
Roasted
Garlic
Recipe 5 Vegetable
Beef Soup
Recipe 6 Hummus with red peppers
Recipe 7 Beef Barley Soup
Recipe 8 London Broil
Recipe 9 Baked Mushrooms
Recipe 10 Dog Delight Menu (for senior dogs)
(Recipe 1)
This recipe is for all the chicken lovers canines. I must say that this one was the first try we ever made with home-made dogs food and they really did like it, very easy, good looking dish will make your dog's dinner the best!
Chicken Parmesan
4 boneless chicken breast halves
Fluor for dusting
2 large eggs
2 T. milk
1½ cups seasoned bread crumbs
Vegetable oil for frying
2 cups marinara sauce, divided use
4 oz. mozzarella cheese, shredded or cut in tiny cubes
1 lb. pasta
Parmesan cheese
Prepare the pasta according to packing directions.
Meanwhile, prepare boneless chicken breasts by removing the thick fillets and pounding
them to about ¼ inch thick. Dust all of the chicken pieces with flour to cover lightly.
Mix together the eggs and milk. Dip prepared chicken into the mixture. Place into the
seasoned bread crumbs and gently press the crumbs into the chicken. Pour enough oil in a
non-stick frying pan to just cover the bottom. Heat over medium high heat. Place the
coated breasts into the hot oil. Fry gently until browned nicely on both sides (about 4
minutes per side - check to make certain they are cooked through by cutting into the
center of the thickest part). Remove to drain briefly on paper toweling.
Preheat the boiler. Place cooked chicken on a foil-lined broiler tray. Cover the chicken
with part of the marinara sauce and top with the shredded mozzarella cheese. Broil 8
inches from heat until the cheese melts (watch carefully).
Drain the prepared pasta and mix with the remainder of the marinara sauce. Place one
chicken breast and some pasta on the plate. Cover it all with freshly grated Parmesan
cheese.
Makes 4 servings (Medium dogs)
(Recipe 2)
If your dog is a cow lover, you can be sure that this meal will make his day! All dogs love steaks and we are sure your dog will love it as well... give it a try.
Perfectly Grilled Steak
There are two parts to a wonderfully done steak.
Part 1: Choose your meat carefully. Because these steaks go unadorned,
they must be able to stand on their own. Astra loves filet mignon. We buy the butt half
and cut it up ourselves. We control the size of the steaks and the dogs get the parts that
cannot be cut into pieces of steaks.
Part 2: Choose your method of preparation carefully If I am preparing it,
I will use the broiler. A ¾-inch
steak will get 7 minutes on one side, then 5 minutes on the other. I let it rest, lightly
covered with foil for 5 minutes before serving.
Its either magical or mathematical, but it always comes out medium rare, just the way I like it.
(Recipe 3)
This recipe is a very good one, though some dogs might not react good to the fish, if you are sure that your dog has no problem with fish meat then he sure would like this one :) .
Baked Fish
Larger fish filled do not lend themselves to frying. Instead, I bake them with butter and lemon. This is particularly good with a salmon filled.
Per Serving:
14-6 oz. fillet
1 T. butter
1 T. lemon juice
Sprinkling of paprika
Measure the depth of the fish at the thickest part.
Place the fish the smallest over-proof dish that cam accommodate it. Pour the butter and
the lemon juice over it, and sprinkle the top with paprika.
Bake in a 400-degree over the for 12 minutes per inch of thickness. The fish should be
completely opaque when it is cooked.
Serve with lemon wedges.
(Recipe 4)
A very good one, just make sure to clean your dog's teeth afterwards.
Roasted Garlic
I love garlic, and this is particularly wonderful way to prepare it. Garlic is one of those good-for-you foods, as is the olive oil. And if no one in your household likes this dish, I guarantee your dog will love it.
6 heads garlic
1 T. olive oil
Cut off the tops (the pointed ends) of the
garlic heads. Take off some, but not all, of the papery skin. Place in heavy
duty tin foil and sprinkle the oil over the tops. Wrap tightly and bake in a
350-degree over for 50 to 60 minutes, or until the clovers are tender.
Squeeze garlic out of the skins and spread onto toasted French bread.
(Recipe 5)
A very good one, specially for the winter time when soups are just the right meal.
Vegetable Beef Soup
2 rounds of beef shins, about 2 lb.
each with bone in.
2 bay leaves
2 celery stalks, chopped
1 medium onion, diced
4 carrots, chopped
1 cup cabbage, sliced
1-lb. can Italian-style tomatoes
1 T. Worcestershire sauce
1 T. oregano or basil
1 cube beef bouillon
Cover the meat with water. Add bay leaves
and bring to a simmer. Skim the scum off the surface.
Add the celery, onion, carrots and cabbage. Cover and continue simmering for
2.5-3 hours, or until the meat is very tender.
When the meat is tender, remove from the pot and cool. When it's cool enough to
handle, cut into bite-size pieces. Return meat to the soup. Add the
tomatoes, Worcestershire sauce, bouillon cube and oregano or basil. Simmer
for 30 minutes more.
Adjust the seasoning, and add salt and pepper to taste.
Makes 6 servings
This recipe is a typical Israeli food, for all the dogs in the world that wants to try some Jewish food. My dogs love it and I'm sure most dogs will to.
Hummus with Red Peppers
2 16-oz. cans garbanzo beans, drained and
rinsed
1/3 cup tahini
Juice of one lemon
2 cloves garlic, minced
1/2 tsp. salt
Black pepper to taste
1/2 cup roasted red peppers (yours or jarred), diced small
Put all the ingredients except the
peppers in the bowl of food processor and pulse on and off until pureed.
Remove hummus from the processor and stir in the roasted red peppers.
Refrigerate al least 2 hours to let flavor develop. Can be made up to 3 days
ahead.
Bring to room temperature before serving. Serve as a dip for fresh raw
vegetables and slices of pita bread.
This is another winter recipe, a wonderful soup that all dogs love. Owners should try this one to :) .
Beef Barley Soup
Prepare beef stock:
1 lb. beef stew meat, cubed
2 quarts cold water
Cook beef in water until tender, about 2½ hours. Remove meat from stock and refrigerate stock and beef separately. When stock is chilled, remove fat from the surface and continue with the recipe (or decant stock in a fat skimmer, and continue).
Make soup:
2 T. vegetable oil
1 onion, diced
3 carrots, cubed
1 stalk celery, diced
2 potatoes, peeled and diced
2 T. parsley, chopped
½lb. mushrooms, sliced
½ cup barley
In a large pot, sauté the onion, carrots
and celery in the oil until golden. Add the remaining ingredients and sauté
lightly. Add the beef broth. Bring to a simmer, cover and cook for 1½
hours. Add the reserved beef, uncover and simmer for 20 more minutes.
Taste, and add salt and pepper if desired.
Makes 8 servings
Because I love London so much, and my dogs loves the London Broil I decided to add the recipe for the ones here, good for the cold rainy days.
London Broil
2-3lb. top round London broil
¼ cup reduced sodium soy sauce
¼ cup dry sherry
Sliced fresh ginger root (optional)
Put meat in a zipper-seal plastic bag. Mix
the soy sauce and sherry together and add to the bag (with the ginger, if you
are using it). Seal the bag, removing as much air as possible. Place the bag in
a non reactive container that can hold it flat (I use a 7 x 11-inch Pyrex baking
dish).
Let the meat marinate overnight in the refrigerator at least 12 hours, but not
longer than 36. Turn over occasionally. One hour before serving, remove meat
from the bag. Place meat and marinate in the pan that held the bag. Using a
super sharp knife, score both sides of the meat into a 3/4 -inch diamond pattern
to a depth of about ¼ inch.
Let the meat marinate for 30 minutes at room temperature, turning over a few
times. In a preheated broiler, broil 7 inches from the heat for 10 minutes. Turn
and broil for 10 minutes more (if the meat is thinner, reduce cooking time appropriately).
Remove from boiler, tent lightly with tin foil and let rest for 10 minutes
(the meat will continue to cook). Slice thinly against the grain and serve.
We serve three of us with this, then use leftovers for a stir fry.
Makes 6 to 8 servings
Because of my love for mushrooms and after my dogs learned that what their mother eats is good, they asked me to add this one to. I love this one!
Baked Mushrooms
8-oz. Button mushrooms, sliced
2 shallots, minced
2 T. butter
1 T. flour
½ tsp. paprika
½ cup sour cream (non-fat works fine)
Preheat over to 325 degrees. Sauté the
shallots in the butter until transparent. Add the sliced mushrooms and sauté
quickly about 3 minutes, or until the mushrooms are cooked though.
Stir in the flour and paprika and cook for another minute.
Spray a small over-proof bowl with vegetable spray. Mix the sour cream in with
the mushrooms, and pour into the bowl. Bake for 20 minutes.
Makes 4 to 6 servings
This recipe is for all you senior dogs, who
wants to have a part of the home made food. This recipe is very easy for senior
dogs to handle and they love it!
(*Quantity varies, but should equal approximately 2 cups; **Any veggie can be substitute, cooked or raw-the seems to love them all!)
Dog Delight Menu
3 small leaves or 2 large leaves lettuce**
1/8 cup shredded carrot**
Carbohydrate-spaghetti, rice, bread or yams*
Dog food or meat, fish or chicken*
1 T. olive or vegetable oil (or 5-6 pumps of Vitacoat plus)
¼ cup water
Leftovers from human meals also work well.
Remove high-fat ingredients first.
Shred lettuce and carrots into a bowl, drizzle with the oil, add
carbohydrate and protein foods, add water and mix well. Serve immediately.
Makes 1 serving for a large dog (over 37kg; 85lb).