Classy Bird, Cat & Dog Food Recipes

Delicious Denver Dog Dumplings

Directions:
Cook the parsley in melted butter in a frying pan over medium heat. Put this mixture into a mixing bowl. In a separate bowl, wet the breadcrumbs with ¼ cup of hot water, enough to make it pasty. Mix the wet breadcrumbs into the liver and vegetables. Add in the beaten egg and mix all the ingredients thoroughly. Cover and let the mixture sit for about 30 minutes so that it hardens a bit. Moisten your hands with water or oil and form dumplings dropping them into about 3 liters of boiling stock or broth and cook, uncovered for about thirty minutes.

Ingredients:

• 1 tablespoon butter
• 1 cup chopped beef or chicken livers
• 1 sprig parsley
• ¼ teaspoon marjoram
• ½ cup breadcrumbs
• ¼ cup hot water
• 1 egg, beaten
• 1 can soup stock (low sodium recommended)

Chef's Comments: This delicious dumpling treat will inspire a hearty appetite in the pickiest of eaters.

Fiber Rich Cat Salad

Directions: Place veggies in a mixing bowl, pour in chicken stock and toss. Sprinkle with catnip and serve.
Any leftovers must be put in airtight containers and stored in the refrigerator for no more than 3 days.

Ingredients:
2 carrots, grated
½ cup zucchini, peeled and grated
1 cup alfalfa sprouts, chopped
2 teaspoons fresh parsley, chopped
¼ cup low sodium chicken stock
½ teaspoon catnip, dried or fresh

Chef's Comments:
This fresh and yummy recipe is from the Old Farmer's Almanac.
Adding needed fiber to a cat's carnivore diet.
Catnip is optional, though it'll guarantee that your cat'll eat it.

Basic, crunchy, teeth cleaning dog biscuit

Directions:
Preheat oven to 200 ° C. and oil a large baking sheet. Combine the wheat and all purpose flour together with the wheat germ, milk powder. In another small bowl, mix stock and oil. Combine until well mixed. When all ingredients are thoroughly mixed, place dough on a dry slightly floured surface and begin kneading. Add all purpose flour as needed until the dough is easy to handle and soft. Take table spoon sized portions and roll them in the extra wheat germ, then place them on the oiled baking sheet with a gap of about 3 cm between them and squish each ball, with a fork, into a biscuit shape. Bake for about 15 to 20 minutes or until nicely browned. Turn off oven but leave the biscuits inside until completely hard. Keep the uneaten dog biscuits in airtight bags in the fridge or freezer.

Ingredients:

• 1 cup wheat flour
• 1 cup all purpose flour
• ½ cup wheat germ
• ¼ cup nonfat milk powder
• 1 can chicken stock (low sodium recommended
• 3 tablespoons corn oil
• 2 tablespoons chopped parsley
• ¼ cup wheat germ for dredging biscuits

Chef's Comment:Regularly feed your dog crunchy dog biscuits and vegetables to help your beloved pooch maintain nice shiny teeth because unfortunately dogs suffer from tartar build up which can lead to unsightly discoloring and smelly breath.

Super Cat Cookies

Directions:
Preheat oven to 170 ° C.
In a large mix bowl, combine dry ingredients and mix.
Then add remaining ingredients and stir to form dough. If the dough is too sticky, add a little more wheat flour.
Make dough into a ball shape and place on wax paper.
Roll out till dough is an even ½ cm to 1 cm thickness.
Cut into shapes with animal shaped cookie cutters, if desired.
Roll out leftover dough and cut more cookies until scraps are used.
Bake on an ungreased cookie sheet for about 25 minutes.
Store in a plastic bag, that you keep tightly wrapped, in the refrigerator.

Ingredients:
2 cups wheat flour
1 cup cornmeal
1 cup soy flour
1 cup wheat germ
1 cup dried catnip
½ cup canned tuna, drained
1 cup liquid from tuna can (top off with water)
1 cup corn oil
2 eggs, beaten

Chef's Comment: These delicious cat treats will get even the most stubborn kitty cat to jump through hoops for you.

Dog TexMex Chili con Carne

Directions:
Heat the oil in a heavy skillet, put the ground beef in and brown it thoroughly. Once it has finished cooking, put the meat and veggies into a large pot and cook but keep the heat at medium. After about five minutes or when the onion is transparent mix all of the ingredients together in the large pot and mix well. Season with the chili powder (being careful not to over do it), pepper to taste. Allow to simmer for at least an hour and a half. Serve the dog chili over cooked white rice.

Ingredients:

• ½ kilo lean ground beef
• ½ green pepper, chopped
• ½ can red kidney beans
• ½ can tomato sauce
• ½ can beef stock (low sodium)
• 1 tablespoon vegetable oil
• 1 tablespoon chili powder
• Cooked white rice

Chef's Comments:Remember that dogs prefer blander food to humans. So don't over do it with the spices.

Thick and Creamy Cat Chicken Soup

Directions:
Place chicken in a large soup pot. (The chicken pieces should only half fill the pot.) Add chicken stock (or water) until a few cm above chicken.
Cover pot and simmer for about 4 hours. Break up chicken by stirring forcefully every so often and add more chicken stock (or water) as needed. During the last hour take the top off of the pot and allow the water to cook down until it is only just covering the chicken. The broth is now scrumptiously strong. Pour off broth, cool and keep in refrigerator. While the broth is cooling down, add enough cold water to the pot to cover the chicken left in the pot. When it's cool enough for you to be able to touch with your hands, knead, squeeze, and stir the chicken around in the water to get all the good out of the meat and into the water. The water will begin to look milky. Then, take handfuls of chicken meat, wring out the liquid into the pot, and throw the meat away. (The hours of simmering have succeeded in transferring the usable nutrition from the meat into the broth.  What little nutrition is left in the meat at this point would be largely indigestible.) 
Leave only the bones and the broth behind in the pot. Store this broth with the first batch of broth.  Transfer the bones into a smaller pot.  Crack them up so they form a fairly compact mass in the bottom of the pan.
Cover the bones with water and add tomato juice. Simmer one-half to one hour. After cooling add this broth with the other in the fridge and throw the bones away. Serve over your cat's dry or wet food.

Ingredients:
1 kg chicken thighs
½ kg chicken necks and backs
chicken stock (low sodium) or water to cover
¼ cup fresh (or canned) tomato juice
5 cm piece of Kombu, if available for added minerals

Chef's Comments: Keep about two cups worth of broth in the fridge and store the rest of the broth in half-liter containers, to be used as needed. To thaw, stand in a bowl of hot water.

Dog Brunch Cornmeal Crisps

Directions:
Place all of the dry ingredients together in a mixing bowl and using a fork mix thoroughly. In another bowl blend the buttermilk, oil and honey.
Pour the wet ingredients into the dry and mix until the batter is smooth. Melt butter in a heavy frying pan and using a ladle pour about ¼ cup of batter onto the surface of the frying pan. Each crisp should be about seven to eight cm round. Cook until lightly browned on both sides.

Ingredients:

• 1 ½ cups cornmeal
• ½ teaspoon baking soda
• 3/4 cup buttermilk
• 2 tablespoons corn oil
• 2 tablespoons honey
• Butter

Chef's Comments: This delicious doggie brunch is great for those Sunday mornings when the rest of the family is having their own pancakes. Makes about a dozen or so pancakes.

Kwick Kitty Cat Leftover Delight

Directions:
Heat the water and dissolve the bullion cube in it. Mix the shredded chicken (or whatever you are using) with the bullion cube water. It should be a soupy consistency.
Mix in bone meal (or whatever you are using) and stir well.
Sprinkle grated cheese over the top and serve.

Ingredients:
1 chicken bullion cube
Leftover chicken, boned and shredded (or turkey, chuck, hamburger or heart)
¼ cup cheese, grated
½ cup water
1 ½ teaspoons bone meal (or 600 mg calcium or ½ tsp eggshell powder)

Chef's Comments:

Besides being so easy to prepare, this is also a calcium-balanced way to feed your cat chunks of meat to exercise teeth and gums.

Break up the meat only as much as seems to be necessary to mix in the bone meal and to be manageable for your cat.

Millet Seed and Blueberry Bird Muffins

Ingredients:
½ cup millet seed 
2 cups milk 
2 eggs
6 tablespoons of butter, melted and cooled 
2 cups blueberries (frozen or fresh) 
4 cups wheat flour 
1 cup brown sugar 
5 teaspoons baking powder 
1 teaspoons of nutmeg 
1 g rated lemon rind
a vian vitamins, (optional)

Directions:
Preheat the oven to 200 ° C. Prepare the muffin tins and grease them. The millet must be soaked in the milk for a little less than fifteen minutes. 
In a large mixing bowl stir all of the dry ingredients together and then add the lemon rind. Lightly beat the eggs and then add the soaked millet, beaten eggs and butter to the dry ingredients. Stir the blueberries into the mixture being careful not to liquefy them. Pour the mass into the muffin tins and put into the oven. Bake at 200 degrees C. for approximately 25 minutes. Then remove and allow to cool.

Tip: Freeze or store in an airtight container in the refrigerator any muffins you do not intend to immediately use. This will help them to retain their freshness and healthiness.

Bird Zucchini Pancakes

Ingredients:
1 cup wheat flour 
3 teaspoons baking powder 
2 tablespoons sugar 
1 ½ cups yellow cornmeal 
2 small eggs with shells
1 ½ cups milk 
3 ½ tablespoons oil 
1 ½ cups zucchini, grated 
½ cup carrots, grated 
avian vitamins, (optional)

Directions: Beat the eggs and then stir in the milk, zucchini, carrots and oil. Mix all the dry ingredients together in a bowl. Blend the wet and dry ingredients until well mixed but still slightly lumpy. Fry in a heavy skillet until golden brown on both sides. Cool and serve.

Chef's Word: Store leftovers in zip lock bags and freeze for future use.

Personal Bird Pizza

Ingredients:
1 Pizza Crust, small, ready made 
3/4 cup mild cheddar cheese, grated 
½ cup carrots, grated 
1 jar puréed baby veggies
a vian vitamins (optional)

Directions: Spread the puréed baby veggies over the top of the ready made pizza crust. Sprinkle grated cheese over this and then place grated carrots and vitamins. Heat in oven until cheese melts. Remove and allow to cool. Cut into 1-½ centimeter thick slices and serve.

Chef's Help: Whenever possible use fresh vegetables in your ingredients as these have a higher nutritional value than most prepackaged vegetables.

Bird Beans and Rice

Ingredients:
½ cup lentils
½ cup navy beans
½ cup garbanzo beans
½ cup pinto beans
½ cup kidney beans
½ cup split peas
2 cups cooked white rice
2 cups cooked brown rice
2 carrots, chopped
2 cups corn, fresh or frozen and thawed
avian vitamins (optional)

Directions: All beans must be covered with water and soaked over night. Approximately 2 hours before you plan to serve the meal drain the water and rinse the beans well. Place the beans carrots and fresh corn in a heavy pot, cover generously with water allow to cook on high for about 1 hour or until beans and carrots are tender. Add rice (frozen corn) and cook till warm. Take pot off of stove allow to cool and serve. All leftovers must be stored in airtight Tupperware and frozen in no more than 3 day serving sized containers. Simply thawed before using and serve into meal sized portions.

Chef's Word: Sprinkle a little avian multi-vitamin over the thawed beans and rice before serving. Always use fresh vegetables when available.