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Old April 18th, 2007, 03:25 PM
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mummummum mummummum is offline
Join Date: Nov 2005
Location: The Hammer
Posts: 8,534

So we all know my motto as an haute-gourmand right ?
"Fake it 'til you make it". This also gives me an out ~ if it doesn't work for you ~ it's not my fault . The best advice I can give you is watch your oven ~ mine is vindictive.

So here are some kibble recipes. BUT, please note while I have made these recipes I have not used them on an extended basis without additional supplements. And I have NO idea whether they are nutritionally balanced per the AAFCO. But, if you get stuck without a kibble you can live with or you simply get stuck without kibble and have these ingredients on hand then you will have very happy dawgies.

Fishy Kibble
Makes about 18 cups
4 cups all purpose flour
2 cups oats
2 cups cooked brown rice
1 cup milk powder
2 eggs (reserve shells)
2 eggshells (bake in toaster oven or microwave until crumbly, then grind in food processor)
1 cup shredded/pureed 3 colours of veggies (ie. red pepper, carrots, green peas)
4 cups salmon or tuna (canned in water, drain & reserve the water)
6 tablespoons olive oil
4 tablespoons Bragg's (or low-sodium soy sauce if you can't find Bragg's)
water (as needed )
Preparation & Cooking
Pre-heat oven to 175 C. (350) and grease a large high-sided baking pan. Combine flour, oats, rice, milk powder and eggshells in a large mixing bowl. In a smaller bowl, mix eggs, olive oil, and Bragg's. Add the tuna or salmon and combine well. Mix the reserved tuna or salmon water into the dry mixture and then add the egg/fish mixture. Combine everything well. The consistency of the "dough" should be like pancake batter. If needed, thin with more water. Put the batter into the baking pan or pans spreading evenly to about 3/4 inch thickness. Bake for about 45 minutes. Cool when done. Then, break into small pieces. Store in covered container inside the refrigerator, or place inside freezer bags and store in freezer.

Meat Kibble
Makes about 10 cups
4 cups whole wheat flour
2 cups rye flour
2 cups non fat milk powder
1 teaspoon salt
4 eggs (reserve shells)
4 eggshells (bake in toaster oven or microwave until crumbly, then grind in food processor)
1/2 cup olive oil
4 cloves minced garlic
4 tablespoons tomato paste
1 cup 3 colour-veggies (ie. courgettes, squash, cauliflower)
4 cups cooked beef or pork shredded/ pureed
Reserved liquid from meat
Preparation & Cooking
I buy large inexpensive cut (s) of beef or pork and put them in a covered slowcooker with enough water to cover on low for 6 hours. If you don't have a slowcooker, sear your meat first in a hot frying pan then put it in a large pot with enough water to cover, bring to a rapid boil then simmer for two hours covered . Reserve the liquid.

Pre- heat oven to 175 C. (350 F) and grease a large high-sided baking pan. Combine whole wheat flour, rye flour, milk powder, egg shells, and salt in a large mixing bowl. Beat the eggs, and blend them in with the oil in a smaller mixing bowl. Add in the garlic, shredded/pureed veggies and tomato paste. Next, add in enough of the reserved liquid from meat to the flour mix to make it smooth. Fold in the egg mixture and combine it all evenly. Add more of the reserved liquid from meat if needed. Add in the meat , press it into the dough to combine thoroughly. If the "dough" is too stiff, add in more of the reserved liquid from meat. In terms of consistency, it should be not quite pour-able ~ it should be ploppable.

Put the mixture on the baking pan or pans. Spread it out with a spatula to 3/4" thickness. Bake for 45 minutes and then cool. Once cool, break into pieces and refrigerate in sealed container or freeze in freezer bags.
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