After watching the video for making Muttloaf, I decided to go ahead and give it a try. The recipe was pretty easy, and all the ingredients were simple.
The recipe I used is as follows:
- 2 lbs of 80% ground beef ( I went with more fat content because Keelaa does not get too much fat in her diet.
- 2 medium to large carrots – shredded or ground
- 3 medium potatoes – shredded or ground
- 1 can of kidney beans ( color does not matter)
- 4 fresh eggs
I mixed all the above ingredients in a large bowl as though I were making meatloaf.
Do not add any breadcrumbs.
I left out the garlic powder when I made these for Keelaa because I have since learned that garlic in any form is not an approved spice for dogs to eat.
I did, however, give a dash of salt and pepper along with a bit of cinnamon.
As I was mixing this, it looked tasty.
I shaped the Muttloaf into individual meatballs and made about 22 of them and baked them for about 55 minutes in a muffin tin and on a cookie sheet. The balls do hold their shape well.
Keelaa is about a 30 lb terrier cross, and she ate 1 1/2 meatball for dinner which filled her up so much that she didn’t have enough room left in her stomach for her cottage cheese.
Best of all – She loved the recipe!
Note: Mike, myself, and my son all gave this meatball try since it did not contain any dog food products. It was pretty tasty, a little on the bland side for my taste buds and may have needed a little more salt and pepper. I knew that if we liked the Muttloaf Meatballs, she would love them.
I love lobster, crab, shrimp, or almost any kind of seafood. After making those yummy Almost Authentic Crab Rangoon for New Years, I had a bit of imitation crabmeat leftover. I like changing up our weekly menu so we don’t have to eat the same boring thing day in and day out. Today we opted for Seafood Salad sandwiches.
Simple Seafood Salad
1 pkg. imitation crabmeat
2 stalks finely chopped celery
2 finely chopped green onion
1/2 – 1 cup mayonnaise (to taste)
salt & pepper to taste
1/4 tsp. Old Bay Seasoning
Chop imitation crabmeat into small chunks or bits and combine with chopped celery and green onion. Add mayonnaise and combine with crabmeat mixture. Mix in salt, pepper and old Bay Seasoning. Serve on sliced bread, hot dog rolls, or small hoagie rolls.
Add lettuce or tomato and you have the perfect light meal for a late night meal or Saturday afternoon lunch. Also great served as stuffing in a tomato or on a bed of lettuce in place of bread.
After searching and searching for a crab rangoon recipe, I was able to make my version with great success. I hope you enjoy these tasty tidbits I made for my New Year celebration.
- 1 tbsp powder sugar
- 1 – 8 oz. pkg. cream cheese
- 1/2 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon garlic powder
- 2 green onions, minced
- 1 cup chopped crab meat
- wonton wrappers
oil for frying
After cream cheese softens at room temperature, combine powder sugar and cream cheese in a large bowl and mix well. Next add soy sauce, sesame oil, garlic powder, and minced green onions. Then add crab meat.
Place a teaspoon of filling in the middle of the wrapper, wet all four edges and fold one corner to opposite corner and seal. Repeat with other two corners to seal Rangoon.
Fry about 3-4 at a time at 350 degrees for 2-3 minutes or until golden brown.
Drain on paper towel.
The first time I made this recipe, it took me nearly 2 hours between cooking and prepping. Everyone in my family found them to be close to authenticity, if not better than the local restaurant.
Easy to make.
The only downside was that I used an electric hand mixer. A stand mixer would work best to free up your other hand to pour the milk mixture and mix the eggs in at the same time.
3 cups of milk
1 cup of heavy cream
3 cinnamon sticks
2 teaspoons vanilla
1 teaspoon nutmeg
5 eggs, separated
2/3 cup sugar
3/4 cup dark rum or bourbon – optional – leave out for non-alcoholic beverage
In a saucepan, combine milk, cream, cinnamon sticks, and nutmeg. Bring to a boil over medium heat, stirring constantly. Remove from heat and add vanilla. Cover and allow to steep.
In a large bowl, beat egg yolks and sugar until combined and forms thick frothy ribbons when the whisk is lifted. I used an electric hand mixer. A stand mixer would be best. Slowly mix in the milk mixture and continue to mix unit the mixture is combined and smooth. Add bourbon or rum, and stir. Chill overnight or for up to 3 days.
Before serving beat the egg whites in a large bowl or stand mixer unit soft peaks form. Gently fold into eggnog until combined. Serve and garnish with extra nutmeg.
I found this recipe several years ago on the Food Network. Since then, it has become a favorite of my family. It is so easy to make, being on the same idea as a dump recipe. I’m posting it here because, this is where I like to put my favorite recipes and now that I’ve been getting requests from friends for this recipe, posting it here will make it easier to find. My recipe paper file has become a bit worn over the years.
Enjoy! We will be serving this dish at our Thanksgiving meal as a newly added tradition.
1 can whole corn, drained
1 can cream style corn
1 (8 oz.) package corn muffin mix (preferably Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees F.
In a large bowl, stir together the cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13 – inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for about 5 minutes and serve warm.