Dog Food Recipes
Cooking for your pet may seem like a fussy endeavor, but if you're worried about the ingredients in commercially prepared foods, it's an option to consider. In general, dog food should comprise 1/3 protein from meat, eggs or dairy products, 2/3 grains and vegetables.
Veg. | Non-Veg
  • 6 tablespoons fat (oil or margarine for example).
  • 1 cup all purpose flour.
  • 1/2 cup finely grated cheddar cheese.
  • 1 small garlic clove, mashed or minced.
  1. Blend fat and cheese until smooth. 
  2. Stir in garlic, then mix in flour. Mixture will be crumbly.
  3. Roll mixture into the shape of a log and chill until firm. 
  4. Cut slices from roll and place on ungreased cookie sheet.
  5. Bake at 375 degrees until slightly brown. Takes about 10 minutes.
  • 4 cups uncooked rice.
  • 9 cups water.
  • 1/4 cup oats.
  • 1 teaspoon salt.
  1. Combine all ingredients in a large saucepan and bring to a boil.
  2. Once the mixture is boiling add salt and cook for 5 minutes.
  • 9 cups whole wheat flour.
  • 1 cup nutritional yeast.
  • 1 Tbsp. salt.
  • 1 Tbsp. garlic powder.
  1. Mix dry ingredients.
  2. Add approximately 3 cups water.
  3. Knead into a pliable dough. Roll out to 1/8" thickness.
  4. Cut into desired shapes. 
  5. Bake for 10-15 minutes at 350 degrees. 
  6. (Important: After turning off oven, leave biscuits in the oven overnight or for an 8-hour period so they become hard and crunchy.) 
  • 1 egg, beaten.
  • 1/3 cup applesauce. 
  • 1 cup cooked vegetables.
  • mashed or grated small. 
  • 1 cup cooked rice. 
  • 1 tbsp. brewers yeast 
    Note: Any desired veggies can be used, such as zucchini, Peas, carrots, potatoes, etc...
  1. Mix all ingredients well. 
  2. Drop by rounded teaspoonfuls onto a greased cookie sheet. 
  3. Bake in a preheated 350 degree oven for about 12 minutes, or until lightly browned and firm. 
  4. Cool. Store in the fridge, or freeze.
  • 3 tbsp. olive oil. 
  • 3 garlic cloves, crushed. 
  • 1 large carrot. 
  • 1 medium zucchini, sliced. 
  • 100 gms red pumpkin.
  • 250 gms cauliflower / cabbage.
  • 1 Potato, peeled & cubed. 
  • 1 tsp. coriander leaves. 
  • 1 pinch salt (optional)
  1. Heat oil; add garlic and saute for 2-3 minutes until softened. 
  2. Add all of the vegetables. 
  3. Mix thoroughly. Add desired quantity of water.
  4. Bring the mixture to a boil, then lower the heat and let simmer for 30 minutes. 
  5. Add the salt and chopped coriander leaves
  6. Simmer 15 minutes more. Let cool. 
  7. Top with grated Cheese, if desired.
  • 5 cups water. 
  • 1/2 kg chicken.
  • 2 cups brown rice. 
  • 1 tiny pod of garlic.
  • Broccoli, carrots and cauliflower combination. 
  • Turmeric.
  1. Place all the above ingredients into a large cooker and let 11 whistles, then simmer for 10 mins.

    Note: Turmeric is used as an antiseptic, while Broccoli is very rich in iron and brown rice filled with fibre. The same recipe can be made using white rice then you just have to reduce the quantity of water and the number of whistles of the cooker.

  • 1/2 cup whole wheat flour.
  • 2 eggs. 
  • 500 gms chicken liver, cut into pieces.
  1. Preheat the oven to 350 degrees F (175 degrees C). 
  2. Place the liver into a food processor until finely chopped. If you have room, add the flour and eggs, and process until smooth. Otherwise, transfer to a bowl, and stir in the flour and eggs using a wooden spoon. Spread evenly in the prepared greased baking pan. 
  3. Bake for 15 minutes in the preheated oven, or until the center is firm. Cool, and cut into squares using a pizza cutter. The treats will have a consistency similar to a sponge. Store in a sealed container in the refrigerator.
  • 6 big cabbage leaves.
  • 1/2 cup cooked chicken breast, shredded.
  • 2/3 cup cooked white rice.
  • Smallest pinch of salt. 
  • 1/3 cup low fat yogurt, plain.
  • 1 1/2 cup chicken stock.
  • 1/3 cup Cheddar cheese.
  1. Prepare the cabbages by taking off the thick white vein that is at the base of the cabbage leaves. 
  2. Use a big vessel and put some water on to boil, and then add in the cabbage leaves; cook until they are tender enough to roll. 
  3. Place the leaves on paper towels and let them cool down.
  4. Mix the shredded chicken, rice, and salt to taste in a mixing bowl. 
  5. Then, add in the low fat yogurt and mix until you obtain a creamy consistency. 
  6. Spread out the cabbage leaves and place 2 tablespoons of the chicken mixture in the middle of each leaf. 
  7. Roll up the leaves, tucking them in the sides, and put the cabbage rolls in the baking dish. 
  8. Pour some chicken stock on top of the cabbage rolls until it covers about 2.5 cm on the sides of the dish. 
  9. Sprinkle with cheese. 
  10. Finally, cover and bake for about 30 minutes.
  • 1/2 cup milk
  • 2 tablespoons coriander leaves, chopped fine.
  • 100 gms chicken liver, chopped fine.
  • 500 gms ground chicken/mutton.
  • 3 tablespoons corn oil.
  • 2 eggs, beaten.
  • 2 cups vegetables (carrots, broccoli, cauliflower, etc.), chopped fine.
  1. Stir, turn heat to low, and cook for about 20 minutes until all water is absorbed.
  2. Then spread out in flat Tupperware containers, cool and cut into half cup squares.
  3. When feeding, add cottage cheese or yogurt.

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