My Basset Hounds Railly’s Top 10 Favorite Recipes

My Basset Hounds Railly’s Top 10 Favorite Recipes

These recipes can be altered according to your Basset’s preference. These are Railly’s “drive him crazy” recipes. Do to the fact that your dog can have normal eating habits and then become very picky, what do you do in this situation? This helps me keep my dog healthy at all times year round. My dog Railly changes his eating habits at least twice or even three times a year. Railly’s favorite is the Beef Twists recipe. He gives it a 5 star rating. He even licks the plate! Aaaaauuuuuuu aaauuuuu aauuuuu goo Railly!Love you buddy!

My Basset Hounds Railly top 10 Favorite Recipes

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Barking Barley Brownies


1 1/4 pounds beef liver — or chicken liver

2 cups wheat germ

2 tablespoons whole wheat flour

1 cup cooked barley

2 whole eggs

3 tablespoons peanut butter

1 clove garlic

1 tablespoon olive oil

1 teaspoon salt — optional


Pre heat oven to 350.


Liquefy liver and garlic clove in a blender, when its smooth add eggs and peanut butter. Blend till smooth.


In separate mixing bowl combine wheat germ, whole wheat flour, and cooked Barley. Add processed liver mixture, olive oil and salt. Mix well. spread mixture in a greased 9×9 baking dish. Bake for 20 minutes or till done.


When cool, cut into pieces that accommodate your doggies size.

Store in refrigerator or freezer.


Basenji Stew


4 small parsnip — **see Note

2 whole yellow squash — cubed

2 whole Sweet potatoes — peeled and cubed

2 whole Zucchini — cubed

5 whole tomatoes — canned

1 can garbanzo beans, canned — *see Note 15 oz

1/2 cup Couscous

1/4 cup Raisins

1 teaspoon Ground coriander

1/2 teaspoon Ground turmeric

1/2 teaspoon Ground cinnamon

1/2 teaspoon Ground ginger

1/4 teaspoon Ground cumin

3 cups Water — *see Note


** kohlrabi may be substituted for the parsnips.

*Chick-peas*or 3 cups chicken stock


Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. Place over cook brown rice or barley


Beef and Rice Moochies


1 jar babyfood, dinner, vegetables and beef, strained

2 1/2 cups flour, all-purpose

1 cup whole wheat flour

1 cup rice

1 package unflavored gelatin

1 whole egg

2 tablespoons vegetable oil

1 cup powdered milk

1 package yeast

1/4 cup warm water

1 beef bouillon cube


Dissolve yeast in warm water. Mix dry ingredients in large bowl. Add yeast, egg, oil, baby food and dissolved beef bouillon. Mix well. Mixture will be very dry, knead with hands until it forms a ball. Roll out on floured surface to 1/4 inch thickness, cut in 1 or 2 inch circles. Bake on un-greased cookie sheet 30 minutes at 300 degrees. Store in refrigerator.


Beef Twists


3 1/2 cups flour, all-purpose

1 cup cornmeal

1 package unflavored gelatin

1/4 cup milk

1 egg

1/4 cup corn oil

1 jar Baby food, meat, beef, strained

1 beef bouillon cube

3/4 cup boiling water — or beef stock


Dissolve bouillon cube in water. Sift dry ingredients in large bowl. Add milk, egg, oil, beef and beef bouillon. Stir until well mixed. Roll out on a floured surface to 1/4 inch thickness. Cut in 1/4 inch by 3 inch strips, twisting each stick 3 turns before placing on cookie sheet. Bake 35-40 minutes at 400 degrees. Store in refrigerator.


Birthday Cake for Pups


1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 cup soft butter

1/2 cup corn oil

1 jar baby food, meat, beef, strained

4 eggs

2 strips beef jerky — (2 to 3)


Preheat oven to 325 degrees. Grease and flour an 8x5x3 inch loaf pan. Cream butter until smooth. Add corn oil, baby food, and eggs. Mix until smooth. Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter. Pour batter into loaf pan. Bake 1 hour and 10 minutes. cool on wire rack 15 minutes. Ice with plain yogurt or cottage cheese. Store uneaten cake in refrigerator.


Biscuits For Dogs


1 cup oatmeal — uncooked

1/3 cup margarine

1 tablespoon beef bouillon granules

5 1/2 cups hot water

1 tablespoon garlic powder — optional

3/4 cup powdered milk

3/4 cup cornmeal

3 cups whole wheat flour

1 whole egg — beaten


Pour hot water over oatmeal, margarine, and bouillon; let stand for 6 min. Stir in milk, cornmeal, and egg. Add flour, 1/2 c. at a time; mix well after each addition. Knead 3 – 4 min., adding more flour it necessary to make a very STIFF dough. Roll or pat dough to 1/2″ thickness. Cut into dog bone shapes with cookie cutter. Bake at 325 degrees for 50 min. on baking parchment Allow to cool and dry out until hard. Store in container


BJ’S Peanutty Pupcicles


1 ripe banana

1/2 cup peanut butter

1/4 cup wheat germ

1/4 cup chopped peanuts


Mash banana’s and peanut butter, stir in wheat germ. Chill 1 hour. Place in container, store in refrigerator or freezer.


Bone A Fidos


2 1/4 teaspoons Dry yeast

1/4 cup warm water

1 Pinch sugar

3 1/2 cups All-purpose flour

2 cups Whole wheat flour

2 cups Cracked wheat

1 cup Rye flour

1/2 cup Nonfat dry milk

4 teaspoons Kelp powder

4 cups Beef broth — or chicken

GLAZE:1 large egg

2 tablespoons Milk


Equipment: Cookie sheets lined with parchment or aluminum foil; rolling pin; 3-31/2″ bone cutter or 2 1/2″ round cookie cutter.


Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 300 degrees. Sprinkle the dry yeast or crumple the compressed yeast over the water (110 degrees if dry yeast, 100 degrees if compressed yeast). Add a pinch of sugar and allow the yeast to sit in a draft-free spot for 10 – 20 minutes. The mixture should be full of bubbles. If not, the yeast is too old to be useful.


In a large bowl, place all the dry ingredients and stir to blend them. Add the yeast mixture and 3 cups of the broth. Using your hands, in the bowl, mix to form the dough, adding more broth if needed to make the dough smooth and supple. Half a batch at a time, knead the dough briefly on a lightly floured counter. (Keep the second batch of dough covered with a moist towel while shaping and cutting the fast.)


Roll out the dough into an 18 x 13 x 1/4″ rectangle. Cut it into desired shapes, using a 3 – 3 l/2-inch bone cutter or a 2 l/2-inch round cookie cutter. Re-roll the scraps. Repeat the procedure with the remaining dough.


For an attractive shine, lightly beat together the egg and milk. Brush the glaze on the cookies. Bake for 45 to 60 minutes or until brown and firm.


For even baking rotate the cookie sheets from top to bottom three quarters of the way through the baking period. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.


Store in an airtight container at room temperature. The dough must be used immediately. The baked cookies will keep for many months.

Allow cookie sheets to cool completely between batches.



Bone Bonanza


1/2 pound ground beef — uncooked

1/4 cup chicken broth

1/3 cup black beans, cooked — mashed

1/3 cup cottage cheese

1 teaspoon soy sauce


Combine ground meat and chicken broth in a bowl. Add the black beans and cottage cheese. Add soy sauce. Mix all of the ingredients together thoroughly. Mold the mixture into bone shapes and place on a cookie sheet. Bake for 45 minutes in a 375 degree oven. Let cool.


Boo’s Biscuits


3 1/2 cup whole wheat flour

2 cup Quaker oats

1 cup milk

1/2 cup hot water

2 beef or chicken bouillon cubes

1/2 cup meat drippings


Dissolve bouillon cubes in hot water. Add milk and drippings and beat.

In a separate bowl, mix flour and oatmeal. Pour liquid ingredients into dry ingredients and mix well. Press onto an ungreased  cookie sheet and cut into shapes desired. Bake at 300 degrees for 1 hour. Turn off heat and leave in the oven to harden. Refrigerate after baking.



Ramon “Manny” Diaz



























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