BEST HOT DOGS
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 12m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Add hot dogs to cold salted water and bring them up to a boil. Turn them off and keep them warm in the hot water. Serve warm.
- For an added kick of flavor try splitting the boiled dogs almost all the way in half. Open them up and add to a hot pan which a little olive oil has been added. Cook over medium heat until brown on both sides.
HOMEMADE DOG FOOD
I have made dog food ever since my dogs were puppies - 4 years now! They are very healthy and have never had any problems. You can also add it to their kibble. They love it! My dogs are large breed so they get 2 cups in the a.m. and p.m.
Provided by redgirl
Categories Everyday Cooking More Meal Ideas Recipes Pet Food Recipes
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Place the water, ground turkey, rice, 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.
Nutrition Facts : Calories 440.1 calories, Carbohydrate 64.1 g, Cholesterol 71.7 mg, Fat 9.8 g, Fiber 4.5 g, Protein 23.1 g, SaturatedFat 2.5 g, Sodium 118.3 mg, Sugar 0.5 g
HOMEMADE DOG FOOD
With all of the scare regarding tainted dog food, I began making my 3 Jack Russells home made dog food. I found that it's quite comparable in cost, and they love it!
Provided by SouthernSusie
Categories Healthy
Time 2h15m
Yield 6 quarts, 24 serving(s)
Number Of Ingredients 9
Steps:
- Cook all 3 ground meats together in larger 6 quart dutch oven.
- Add rice, chicken broth and water. Cook on medium heat for 30 minutes.
- Add potatoes and carrots, and slightly beaten eggs. Cook for an additional 20 - 30 minutes.
- After cooking, put mixture into storage containers. This freezes very well.
Nutrition Facts : Calories 183, Fat 5.8, SaturatedFat 1.9, Cholesterol 50.8, Sodium 143.2, Carbohydrate 21.6, Fiber 1.5, Sugar 1.3, Protein 10.6
HOMEMADE HOT DOG
In response to a request for a hot dog without a year's worth of sodium, I found this recipe online. You add the sodium and none of the chemicals. Voila! A healthy hot dog!
Provided by Penny Stettinius
Categories Lunch/Snacks
Time 1h20m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the casings (see instructions below).
- In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika.
- Add the pepper, egg white, sugar, salt, and milk and mix thoroughly.
- Grind the pork, beef, and fat cubes through the fine blade separately.
- Mix together and grind again.
- Mix the seasonings into the meat mixture with your hands.
- This tends to be a sticky procedure, so wet your hands with cold water first.
- Chill the mixture for half an hour then put the mixture thorough the fine blade of the grinder once more.
- Stuff the casings and twist them off into six-inch links.
- Parboil the links (without separating them) in gently simmering water for 20 minutes.
- Place the franks in a bowl of ice water and chill thoroughly.
- Remove, pat dry, and refrigerate.
- Because they are precooked, they can be refrigerated for up to a week or they can be frozen.
- Preparing the Casing.
- Snip off about four feet of casing.
- (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it.
- Place it in a bowl of cool water and let it soak for about half an hour.
- While you're waiting for the casing to soak, you can begin preparing the meat as detailed above.
- After soaking, rinse the casing under cool running water.
- Slip one end of the casing over the faucet nozzle.
- Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully.
- This procedure will flush out any salt in the casing and pinpoint any breaks.
- Should you find a break, simply snip out a small section of the casing.
- Place the casing in a bowl of water and add a splash of white vinegar.
- A tablespoon of vinegar per cup of water is sufficient.
- The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye.
- Leave the casing in the water/vinegar solution until you are ready to use it.
- Rinse it well and drain before stuffing.
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