dog food recipes
Kibbles and Casseroles recipes
Kaptin’s Krunchy Kibble
Makes 20 to 30 servings
This is my basic kibble recipe. I keep the first 8 cups in a sealed container in the refrigerator
and freeze the rest in vacuum-sealed food storage bags. With the vacuum-sealed food storage
system, you can take out only what you need and then reseal the bag. The kibble will
keep in an airtight container for 2 weeks in the refrigerator or 3 months in the freezer.
4 cups whole wheat flour
2 cups rye flour
2 cups nonfat milk powder
2 teaspoons bone meal
1 cup plain wheat germ
1⁄2 cup chopped fresh parsley, or 22⁄3 tablespoons parsley flakes
1 teaspoon kosher salt
4 eggs
1 cup safflower, olive, or corn oil
4 tablespoons Worcestershire sauce
3 cups water
4 cups cooked ground beef, pork, lamb, duck, chicken, or turkey
2 cups cooked and puréed sweet potatoes
11⁄2 cups chopped dried apples
2 cups frozen chopped spinach, thawed and drained
1. Preheat the oven to 300 degrees. Spray two large cookie sheets with nonstick cooking
spray.
2. In a large mixing bowl, combine the flours, milk powder, bone meal, wheat germ,
parsley, and salt.
3. Beat the eggs and blend them with the oil in a smaller mixing bowl. Add the
Worcestershire sauce.
4. Add the water to the flour mixture and mix well.
5. Fold in the egg mixture and combine it all evenly.
6. Add the meat, sweet potatoes, dried apples, and spinach and press them into the dough.
7. Spread the dough on the cookie sheets, making it very flat and thin. Use a knife to cut it
into small squares.
8. Bake for 45 minutes to 1 hour or until the kibble is golden brown and not doughy when
you break a piece open. During the baking process, take a wooden spoon or spatula
and move the kibble around on the cookie sheet so that it bakes evenly. Then turn off
your oven, keeping the door closed, and let it dry out in the off oven for at least 4 to 6
hours or overnight.
9. When you remove your kibble from the oven, it will still be slightly warm and moist. Let
it sit on cooling racks for another hour or two until it is completely dry and cool.
Variations: Here are some other ingredients I like to add for flavor and nutrients: alfalfa
leaf, barley, basil leaf, beets, broccoli, brown rice, carrots, flaxseed meal, green beans,
kamut, nutritional yeast flakes, peas, potatoes, rolled oats, rosemary leaf, and zucchini.
Pumpkin and Veggie Kibble
Makes 20 to 30 servings
Pumpkin is one of my boys’ favorite veggies, and I have the late Governor to thank. A few
years back, while I was working on another cookbook, Governor was my main taste tester.
When the book was finished, I took him for his yearly shots and found out that he had put
on a few too many pounds. (This is why I now spread the job among friends and family
members, and of course my three dogs.) My vet suggested adding plain pumpkin to Govey’s
meals and offering it as a snack. Pumpkin is loaded with fiber, is low in calories, and has lots
of beta carotene and vitamin A. It’s also naturally sweet, which dogs love. Within a few
months, and with a few extra walks, Govey was back to his regular weight. This kibble will
keep for 2 weeks in the refrigerator or 3 months in the freezer in an airtight container.
4 cups whole wheat flour
2 cups rye flour
2 cups nonfat milk powder
1⁄2 cup rolled oats
2 teaspoons bone meal
1 cup plain wheat germ
1 teaspoon kosher salt
1⁄2 cup chopped fresh parsley, or 22⁄3 tablespoons parsley flakes
4 eggs
1 cup safflower, olive, or corn oil
1 cup molasses
4 tablespoons Worcestershire sauce
3 cups water
4 cups ground chicken, cooked and then puréed
2 cups canned pumpkin
2 cups frozen chopped spinach, thawed and drained
1 cup dried apples, crushed
11⁄2 cups dried veggies (a mixture is fine—use what you can find)
1. Preheat the oven to 300 degrees. Spray two large cookie sheets with nonstick cooking
spray.
2. In a large mixing bowl, combine the flours, milk powder, rolled oats, bone meal, wheat
germ, salt, and parsley.
3. In a smaller mixing bowl, beat the eggs. Blend in the oil, molasses, and Worcestershire
sauce.
4. Add the water to the flour mixture and mix well.
5. Fold in the egg mixture and combine it all evenly.
6. Add the chicken, pumpkin, spinach, dried apples, and dried veggies and press into the
dough.
7. Spread the dough on the cookie sheets, making it very flat and thin. Use a knife to cut
the dough into small squares.
8. Bake for 45 minutes to 1 hour or until the kibble is golden brown and not doughy when
you break a piece open. During the baking process, take a wooden spoon or spatula
and move the kibble around on the cookie sheet so that it bakes evenly. Then turn off
your oven, keeping the door closed, and let it dry out in the off oven for at least 4 to 6
hours or overnight.
9. When you remove your kibble from the oven, it will still be slightly warm and moist. Let
it sit on cooling racks for another hour or two until it is completely dry and cool. Once
dry, break the kibble into pieces.
Lamb Kibble
Makes 20 to 30 servings
In the United States, lamb was originally introduced as a substitute for beef or chicken,
often combined with rice, for dogs with allergies. The use of a previously unfed protein is
how veterinarians typically determine the presence of a food allergy. Lamb is no longer
effective in isolating food allergies in dogs because it is now found in most commercial dog
foods. Today we have lamb, fish, duck, sweet potato, and several other interesting foods to
choose from when feeding our pets. Here is a homemade lamb kibble recipe that your dog
is sure to love! It will keep for 2 weeks in the refrigerator or 3 months in the freezer in an
airtight container.
4 cups whole wheat flour
2 cups rye flour
2 cups nonfat milk powder
1⁄2 cup rolled oats
2 teaspoons bone meal
1 cup plain wheat germ
1 teaspoon kosher salt
1⁄2 cup chopped fresh parsley, or 22⁄3 tablespoons parsley flakes
4 eggs
1 cup safflower, olive, or corn oil
4 tablespoons Worcestershire sauce
3 cups water
4 cups ground lamb, cooked and then puréed well
2 cups cooked and puréed sweet potatoes
2 cups frozen chopped spinach, thawed and drained
1. Preheat the oven to 300 degrees. Spary a large baking pan with nonstick cooking spray.
2. In a large mixing bowl, combine the flours, milk powder, rolled oats, bone meal, wheat
germ, salt, and parsley.
3. Beat the eggs and blend them with the oil in a smaller mixing bowl. Add the
Worcestershire sauce.
4. Add the water to the flour mixture and mix well.
5. Fold in the egg mixture and combine evenly.
6. Add the lamb, sweet potatoes, and spinach and press into the dough.
7. Spread the dough in the baking pan, making it very flat and thin. Use a knife to cut it
into small squares.
8. Bake for 45 minutes to 1 hour or until the kibble is golden brown and not doughy when
you break a piece open. During the baking process, take a wooden spoon or spatula
and move the kibble around on the baking pan so that it bakes evenly. Then turn off the
oven, keeping the door closed, and let it dry out in the off oven for at least 4 to 6 hours
or overnight.
9. When you remove your kibble from the oven, it will still be slightly warm and moist. Let
it sit on cooling racks for another hour or two until it is completely dry and cool. Once
dry, break the kibble into pieces.
Cordon Bleu with a Simple Twist
Makes 8 to 10 servings
When I was in cooking school, Chicken Cordon Bleu was one of our first test recipes, and it
always stuck with me. Here is my version for dogs. At holiday time, I find that I have a lot of
leftover meat, so this is how I use it. This recipe will keep for 3 days in the refrigerator or 2
months in the freezer.
1 pound baked ham, cooked and ground
1 pound ground chicken (grind leftover cooked chicken or start with fresh ground
chicken)
3⁄4 cup sweet potatoes, parboiled and then cubed
3⁄4 cup canned plain pumpkin
1 cup cooked brown rice
1 cup shredded Monterey Jack cheese
1⁄2 cup corn
2 tablespoons plain wheat germ
1 tablespoon brewer’s yeast
3 tablespoons chopped fresh parsley, or 1 tablespoon parsley flakes
3 eggs, beaten
13⁄4 cup milk
1⁄2 cup Parmesan cheese
1. Preheat the oven to 350 degrees. Spray a ring mold, loaf pan, or baking dish with nonstick
cooking spray.
2. In a large mixing bowl, combine the ham, chicken, sweet potatoes, pumpkin, rice,
Monterey Jack cheese, corn, wheat germ, brewer’s yeast, and parsley.
3. Mix the eggs with the milk and pour over the meat mixture. Sprinkle with Parmesan
cheese.
4. Bake for 1 hour or until the Parmesan cheese is melted and golden brown and a knife
inserted into the center comes out clean. The casserole should hold its shape without
jiggling; the egg and milk mixture bakes everything together almost like a custard. Let
cool and serve.
Tasty Tuna Casserole
Makes 4 servings
When it comes to tuna, the dog does not come to mind first. But just like cats, many dogs
love tuna. Tuna is a great source of protein, B vitamins, omega-3 fatty acids, and several
minerals, like potassium, selenium, and magnesium. In Japan, tuna and other fishes are the
most popular main source of protein. This casserole will keep for 3 days in the refrigerator
or 2 months in the freezer in an airtight container.
8-ounce package uncooked noodles
9-ounce can tuna in oil, drained
1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes
1 tablespoon brewer’s yeast
31⁄2 tablespoons butter
3 tablespoons flour
2 to 21⁄2 cups milk
1⁄2 cup grated Parmesan cheese
1. Preheat the oven to 350 degrees. Spray an 8-inch casserole dish with nonstick cooking
spray.
2. Cook the noodles until tender, following package directions. Drain and place in the
casserole dish.
3. Add the drained tuna, parsley, and brewer’s yeast and mix slightly.
4. Use the remainder of the ingredients to make a white sauce. In a saucepan over
medium heat, melt the butter and then whisk in the flour. Slowly whisk in about 1⁄4 cup
of the milk. When the sauce gets thick again, add more milk. Repeat until you have the
consistency of a smooth gravy. If you are at a high altitude, you may need the extra 1⁄2
cup milk to thin the sauce.
5. Add the Parmesan cheese and stir until the sauce thickens further, but is still pourable.
6. Pour the sauce over the noodles and tuna. Bake for 30 to 40 minutes or until a knife
inserted into the center comes out clean. Let cool and serve.
PASTA TIPS
When cooking the pasta for this casserole, be
sure to drain it very well. If you have cooked
too much pasta for your recipe, you can store
the leftovers in the refrigerator for 2 days or
freeze them for up to a month.
Bandit’s Beef Casserole
Makes 6 servings
My good friend and dog trainer, Mary E. Disney (yes, a real Disney, second cousin once
removed, as she always replies when asked) has a dog named Bandit who is one of the funniest
dogs I know. Bandit is an Australian Sheepdog who doesn’t go anywhere without his
red bandana. I named this casserole in honor of Mary Disney and her little bandito, who ate
this entire casserole in one sitting when Mary tested this recipe. I guess it got his seal of
approval. You can store this casserole for 4 days in the refrigerator or 2 months in the freezer
in an airtight container.
1 pound lean ground beef, cooked and drained
8-ounce can corn, drained
16-ounce can sliced carrots, drained, or 1 pound fresh carrots, cooked and sliced
8-ounce can condensed tomato soup
1 cup shredded Monterey Jack cheese
1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes
1 tablespoon plain wheat germ
1⁄2 teaspoon brewer’s yeast
1⁄4 cup grated Parmesan cheese
1. Preheat the oven to 350 degrees. Spray 12-inch casserole dish with nonstick cooking
spray.
2. Mix together all the ingredients except for the Parmesan cheese and place in the casserole
dish. Sprinkle the Parmesan cheese on top.
3. Bake for approximately 25 minutes or until a knife inserted into the center comes out
clean. Let cool and serve.
Ham Upside-Down Casserole
Makes 4 servings
While driving across country with my three friends after graduating high school, we spent
two wonderful days in Pennsylvania Dutch country, where they have wonderful farmers’
markets. I was so taken by the handmade quilts, the fresh flowers and produce, and the
foods that were for sale: preserves, dressings, meats, baked goods, and puddings. I had
never seen or tasted many of the items before. I loved the Ham Upside-Down Casserole.
Here’s my version. My boys love ham, so I use leftovers to make this fun recipe and always
keep some in the freezer. This casserole can be refrigerated for 4 days or frozen for 3 months
in an airtight container.
11⁄2 cups cubed cooked ham
1 cup lima beans, cooked and drained
8-ounce can cream-style corn
1 cup (4 ounces) shredded sharp Cheddar cheese
1 teaspoon Worcestershire sauce
1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes
2 tablespoons butter
2⁄3 cup flour
1⁄3 cup cornmeal
2 tablespoons plain wheat germ
1 egg
1⁄4 cup milk
fresh parsley for garnish (optional)
1. Preheat the oven to 400 degrees. Spray an 8-inch casserole dish with nonstick cooking
spray.
2. In a large mixing bowl, combine the ham, lima beans, corn, cheese, Worcestershire
sauce, and parsley.
3. Turn the mixture into the prepared casserole dish, cover, and bake for 15 minutes.
4. In a smaller mixing bowl, combine the remaining ingredients. Spoon over the hot meat
mixture, spreading the batter evenly to the edges.
5. Bake for 20 minutes or until golden brown and cooked through. A knife inserted into
the center should come out clean. Let cool, cut into wedges, and invert each wedge
onto a plate. If you have fresh parsley on hand, use it for garnish.
Stupendous Stews, Savory Soups,
and a Growlin’ Gravy recipes
Little Man’s Stew
Makes 8 servings
I like to cook this stew on top of the stove—it makes the house smell wonderful. I serve it
over kibble. Freeze it in ice cube trays for up to 3 months so that you have single servings
that you can pop out of the freezer and reheat. The stew can be refrigerated for 1 week. If
you are not feeding your dog kibble, you can serve this stew alone.
1 tablespoon olive oil
1 pound beef, duck, lamb, chicken, or turkey, cubed
2 sweet potatoes, peeled and cubed
1 cup uncooked pasta, any shape (I like to use vegetable pasta)
1⁄2 cup dry lentils
1 cup chopped green beans
1 cup corn
1 cup peas
1⁄2 cup uncooked brown rice
8 to 10 cups vegetable, beef, or chicken broth (depending on desired consistency)
1⁄2 cup chopped fresh parsley, or 22⁄3 tablespoons parsley flakes
1 tablespoon yellow cornmeal mixed with 2 tablespoons cold water
1. In a large stockpot, heat the olive oil over medium-high heat. Add the meat and brown
well on all sides.
2. Add the remaining ingredients except for the cornmeal mixture. Bring to a boil, cover,
and simmer for up to 21⁄2 hours. Depending on what type of meat you’ve chosen, it may
be ready in as little as 11⁄2 hours—just check that the meat is cooked through and the
sweet potatoes and pasta are soft.
3. To thicken the stew, stir in the cornmeal mixture and bring it back up to a boil for 3 to 4
minutes. Remove from heat, let cool, and serve.
Ruthie’s Chompin’ Chicken and Turkey Stew
Makes 8 servings
Ruthie Bently has been my wonderful assistant for the past few years. It is terrific to have
Ruthie in Minnesota and me in Los Angeles, because whenever I am testing a new recipe,
Ruthie also tests the recipe up in Minnesota, where the altitude and climate are completely
different. Sometimes we even find that different ingredients are available at her supermarket.
Ruthie’s chicken and turkey stew is a wonderful comfort meal and a real crowd-pleaser.
While cooking this stew, two of her cats tried to get up on the stove to take the lid off the pot!
Please make sure that what happened to Ruthie doesn’t happen in your house, no matter
how good something smells or tastes. Keep your pets away from hot stoves! Leftovers of this
stew can be frozen for up to 3 months or refrigerated for up to 4 days and rewarmed later.
1 pound chicken, cut into bite-sized pieces
3 cups chopped potatoes with skins on
1 cup chopped carrots
1 cup uncooked rice
1 cup chopped cauliflower
1 cup chopped broccoli
1 cup chopped green beans
1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes
1⁄4 teaspoon kosher salt
1 cup uncooked egg noodles
1. Put the chicken, potatoes, carrots, and rice in a large stockpot. Add enough water to
cover the ingredients completely and simmer for 45 minutes to 1 hour.
2. Add the cauliflower, broccoli, green beans, parsley, salt, and noodles and simmer for
another 1⁄2 hour. When pierced with a fork, the meat juices should run clear. If not, continue
to simmer until they do.
3. Let cool to room temperature and serve.
Barkin’ Beef Stew
Makes 8 servings
I think of beef stew as the king of stews. I remember walking into my great-grandmother’s
New York City apartment as a little girl with its wonderful smell of something always cooking
on the stove. Three dishes come to mind when I think of my great-grandmother: her
beef stew, her chicken and apple soup, and her baked French toast, which was to die for.
Here’s my tribute to my great-grandmother: Barkin’ Beef Stew. May your house always have
a wonderful, cozy, home-cooked fragrance for you and your dogs to enjoy. I know that this
recipe is a tail-wagging delight. It can be refrigerated for 4 days or frozen for 3 months in an
airtight container.
4 tablespoons olive oil
2 pounds sirloin steak, cubed
2 cups cubed baby red potatoes
1 cup chopped carrots
4 cups beef broth
1 cup peas
1 cup chopped celery
1⁄2 cup corn
1 cup chopped green beans
1⁄4 cup chopped zucchini
1 cup canned diced tomatoes
1⁄2 cup cooked baby elbow macaroni
1 tablespoon salt
3 tablespoons fresh parsley, or 1 tablespoon parsley flakes
1 tablespoon cornstarch mixed with 2 tablespoons warm water
1. In a large stockpot, heat the olive oil over medium-high heat. Add the steak and brown
well on all sides.
2. Add the potatoes, carrots, and broth. Bring to a boil, cover, turn down the heat, and
simmer until the potatoes are fork-tender, about 20 to 30 minutes.
3. Add the peas, celery, corn, green beans, zucchini, tomatoes, macaroni, salt, and parsley.
Cover and simmer for 20 to 30 minutes.
4. Check to make sure that the meat is cooked through. When it is, turn up the heat to
medium and slowly stir in the cornstarch mixture to thicken the stew.
5. Once the stew has thickened, remove from heat. Let cool and serve.
Red Snapper Stew
Makes 8 servings
Fish has the best ratio of omega-3 to omega-6 fatty acids, which helps reduce inflammation,
minimizes allergies, and gives the coat a great luster. It’s a great source of protein, and
it’s low in saturated fat. I tend to make this particular stew in small portions, as it will keep
for only 1 to 2 days in the refrigerator or 1 month in the freezer.
21⁄2 tablespoons olive oil
2 cups cubed skinned boneless red snapper (or salmon or trout)
2 cups peeled, parboiled, and cubed red potatoes
3⁄4 cup fish stock
1⁄2 cup water
1 cup chopped green beans
1⁄2 cup peas
1⁄2 cup chopped carrots
1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes
1⁄4 teaspoon kosher salt
1. In a large saucepan, heat the olive oil over medium heat.
2. Add the fish and cook for 3 to 6 minutes per side or until golden brown. Be sure to turn
the fish over a few times during cooking to make sure that it browns evenly.
3. Add the potatoes, fish stock, water, vegetables, parsley, and salt. Cover and cook over
low heat for 10 to 15 minutes or until all the vegetables are soft, but not mushy, when
pierced with a fork. Let cool and then serve either warm or at room temperature.
Lovely Lamb Fricassee
Makes 8 servings
Carrots are a great source of vitamin A, an essential part of a dog’s diet. Vitamin A is also
found in dairy products, fish liver oil, liver, and other vegetables. Signs of vitamin A deficiency
in dogs include poor-quality hair and skin, retarded growth, and night blindness.
This dish freezes beautifully; it will keep for 5 days in the refrigerator or up to 3 months in
the freezer.
4 tablespoons flour
1 pound lamb, cut into bite-sized pieces
2 tablespoons olive oil
11⁄2 cups minced carrots
11⁄2 cups peas
11⁄2 cups corn
11⁄2 cups peeled and chopped baby red potatoes
1⁄2 teaspoon salt
4 cups beef broth
3 tablespoons tomato paste
1. Put the flour in a bowl and dredge the lamb pieces in the flour. Shake off the excess and
set the meat aside.
2. In a large stockpot, heat the oil over medium-low heat. Add the lamb and brown on all
sides, about 5 to 10 minutes.
3. Add the carrots, peas, corn, potatoes, and salt and sauté for 5 minutes.
4. Add the beef broth, whisk in the tomato paste, and bring to a boil. Once it is boiling,
turn the temperature way down, cover, and simmer for 1 hour.
5. Let cool and serve.
Nautical Navy Bean Soup
Makes 8 servings
In the late 1990s, I discovered that my dogs Governor and Senator loved beans. After I
learned that beans are actually good for dogs, I decided to create a soup recipe for them. To
this day, Little Man, Cappy, and Senny love my navy bean soup. This soup will keep in an
airtight container for 5 days in the refrigerator or up to 3 months in the freezer. I never let
my dogs eat the ham bone, but if I’m going to freeze the soup (or, for that matter, refrigerate
it), I always store it with the ham bone in it because the bone continues to flavor the soup.
31⁄2 quarts water, divided
2 whole tomatoes
1 pound (2 cups) dried navy beans
1 meaty ham bone, about 11⁄2 pounds
1 cup cubed potatoes
1 cup thinly sliced celery
1 cup chopped carrots
1. In a saucepan, bring 1 quart water to a boil. Drop in one whole tomato, blanch for 3
minutes, and then drop the tomato into cold water. Repeat with the second tomato.
Under cold water, peel the tomatoes. On a clean cutting board, cut the tomatoes in half
and scoop out the seeds. Then dice the tomatoes and set them aside.
2. Bring 21⁄2 quarts water to a boil in a large stockpot. Boil the beans for 2 minutes; then
remove from heat and let them stand for 1 hour.
3. Add the ham bone to the beans, cover, and simmer for 2 hours or until almost tender.
4. Add the potatoes, celery, carrots, and blanched tomatoes and simmer for 1 hour longer.
5. Remove the ham bone, cut off the meat, dice it, and add the meat back to the beans. Let
cool to room temperature and serve.
Cappy’s Chicken and Apple Soup
Makes 8 servings
Earlier in this chapter, I talked about the three recipes my great-grandmother used to make.
Many of my friends’ mothers and grandmothers made chicken soup with fresh dill in it. I
personally am not a big fan of the dill flavor. This may be because my great-grandmother’s
chicken soup had apples in it, which made for a salty-sweet flavor that I loved as a child.
When my dog Cappy first came to me, I was told that he was 12 weeks old. After a few days,
we went to the vet for his wellness checkup and first set of shots. To my and the vet’s surprise,
we found out that Cappy was only 5 or 6 weeks old. I took my little baby home with
instructions on how to feed him, but I couldn’t entice Cappy to eat, even from my hand. I
quickly made a batch of this chicken and apple soup. He was still too young to eat the
chicken or the apples, but I knew that by dipping my fingers into the broth, I could start
down the road of bonding and stimulate his appetite. Today, Cappy is a healthy 7-year-old
Yorkie. He weighs 41⁄2 pounds but can outrun my Labrador and my Chihuahua. To this day,
he will sit in the kitchen on a dog bed patiently waiting for chicken and apple soup. I hope
you try this wonderful combination; it really is a heart-warmer. This soup will keep for 5
days in the refrigerator or up to 3 months in the freezer in an airtight container.
3-pound roasting chicken, quartered
2 quarts water
11⁄2 cups chicken stock
2 teaspoons salt
2 cups chopped celery
2 cups chopped carrots
2 large apples, chopped
1 cup chopped green beans
1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes
4 cups uncooked egg noodles
1. Place the chicken and water in a large stockpot. Cover and simmer until tender, about
21⁄2 hours.
2. Remove the chicken from the pot and strain the fat from the broth.
3. Let the chicken cool a bit, and then remove the skin and bones. Shred the meat into
small pieces by pulling it apart with your hands. Use both white and dark meat. Then
return the meat to the pot with the strained broth.
4. Add the chicken stock, salt, celery, carrots, apples, green beans, and parsley and cook
until the vegetables are fork-tender, about 25 minutes.
5. Add the noodles and cook for 8 to 10 minutes or until the noodles are tender.
6. Let cool to room temperature and serve.
Hound Ham and Pea Soup
Makes 8 servings
I have ridden hunters and jumpers my whole life. Every Sunday in the fall, while riding in
the ring and having my lesson, I would see the Bedford Hills Hunt Club—riders dressed to
the nines, the horses beautifully groomed, and the dogs all running together. After the hunt,
there was a huge brunch, and they served a great ham and pea soup. As a young teen, I
would sneak into the club with my friends to join the meal. Here’s my thank-you to the
Bedford Hills Hunt Club: Hound Ham and Pea Soup. You can freeze this soup for 3 months
or refrigerate it for 4 days.
1 ham bone or ham hock
2 quarts chicken stock or broth
1 cup split peas
8 Idaho potatoes, cubed
1 cup chopped cooked ham
1⁄2 cup chopped celery
1 cup fresh peas
1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes
1 cup uncooked egg noodles
1. In a large stockpot, combine the ham bone or hock with the chicken stock, split peas,
and potatoes. Simmer for about 1 hour, skimming fat off the surface as necessary.
2. Take out half of the soup and purée it in a food processor or blender. Return it to pot
and stir well so that everything is blended. This makes the soup thick and creamy.
3. Add the chopped ham, celery, fresh peas, parsley, and noodles. Return to a simmer for
10 to 15 minutes, or until the noodles are cooked through. Let cool, dispose of the
cooked ham bone or hock (or store it with the soup in the refrigerator or freezer for flavor),
and serve. Do not give your dog cooked bones.
Saucy Dog®
Makes 2 large spice containers full
Saucy Dog is a registered trademark of mine, but I am giving you the original recipe here.
You can turn Saucy Dog into a gravy or paint it on old toys to give them new life. You can
also sprinkle it on your dog’s food to add flavor. The great thing about Saucy Dog is that you
can store it in a spice jar just like you do your spices. This recipe makes 2 large spice containers
full and will keep for 1 month in the fridge or 6 months in the freezer. Finding the
dried ingredients used to be difficult, but today they are more readily available at all-natural
markets, at outdoor camping supply stores, and on the Internet. I usually buy 1 pound of
each ingredient at a time and store it in the freezer.
1 cup freeze-dried liver
1⁄2 cup dried beef or chicken
1⁄2 cup low-salt or no-salt beef bouillon powder
1⁄2 cup parsley flakes
1⁄2 cup dried carrots
1⁄2 cup celery flakes
1⁄2 cup dried tomato flakes (if you can’t find flakes, use dried diced tomatoes)
1⁄2 cup brewer’s yeast (powdered or granular)
1 tablespoon red beet powder
1. Put the dried liver in a blender or food processor and blend into a powder. (I do this on
the purée setting.) Set aside.
2. Put the dried beef or chicken into the blender or food processor and blend until the
pieces are small enough to go through the holes in a spice jar lid, but are not puréed.
3. Add the dried liver powder and the bouillon powder to the beef or chicken pieces in the
blender or food processor. Add the remaining ingredients and blend until you’re happy
with the consistency. I like to keep some small chunks.
Puglicious Pastas
and Loaves to Love recipes
Turkey, Pasta, and Sweet Potato Dinner
Makes 8 servings
Try vegetable pasta when making this recipe—my dogs love spinach pasta. When the meatballs
are done, I like to turn off the oven and let them sit in the oven awhile to dry out. Make
sure not to burn them, but the longer you let them dry, the more intense the flavor
becomes, and having less moisture in the food helps to preserve it. Store in an airtight container
in the refrigerator for up to a week or in the freezer for up to 3 months.
2 cups cubed and boiled sweet potatoes
11⁄4 cups whole wheat flour
1 cup chicken broth
2 large eggs
2 turkey breasts, cooked and puréed
1 cup cooked pasta, any small shape
1⁄2 cup chopped fresh parsley, or 22⁄3 tablespoons parsley flakes
1⁄2 cup canned crushed pineapple
4 tablespoons plain wheat germ
1 cup cooked millet (can be found at any health food store)
1 cup cooked and drained spinach (I use frozen chopped spinach and drain all the
liquid by squeezing it in a paper towel)
1. Preheat the oven to 350 degrees. Spray a cookie sheet with nonstick cooking spray.
2. Mix together all the ingredients; the mixture should be a bit sticky.
3. Take a tablespoon of dough, roll it between your hands to make two balls, and place
each ball on the cookie sheet.
4. Flatten the balls slightly with the back of a fork. Continue until all the mixture has been
formed into balls.
5. Bake for 20 to 25 minutes or until golden brown. Remove from the oven, let cool, and
serve.
Tomato-Lamb Orzo
Makes 8 servings
Orzo is small, rice-shaped pasta that can be found at any market. I love orzo because it’s
small, easy to cook, and easy to store, and you don’t have the hassle of breaking the pasta
into bite-sized pieces. I like to use whole wheat orzo for this recipe, if I can find it. You can
refrigerate the leftovers of this dish for 3 to 4 days or freeze them in single-serving portions
for up to 3 months.
4 tablespoons olive oil
2 pounds lamb, cubed
1⁄2 cup chopped zucchini
1⁄2 cup chopped green beans
1⁄2 cup peas
1 cup canned chopped tomatoes
4 tablespoons tomato sauce
2 cups cooked orzo (follow package instructions)
1⁄4 cup brewer’s yeast
1. In a large saucepan, heat the olive oil over medium heat. Sauté the lamb in the oil until
brown on the outside and cooked to medium (pale pink) on the inside, about 15 to 20
minutes.
2. Add the zucchini, green beans, and peas and sauté for 5 minutes.
3. Add the tomatoes and tomato sauce, turn down the heat, cover, and simmer for 10
minutes.
4. Check the meat to make sure that it is cooked through. Remove from heat, stir in the
cooked orzo and brewer’s yeast, and serve warm or at room temperature.
Daffy’s Duck and Sweet Potato Loaf
Makes 12 servings
If you can’t find duck or you don’t feel comfortable cooking with duck, this recipe works
wonderfully with chicken or turkey. It will keep for 3 days in the refrigerator or up to 1
month in the freezer.
1 pound duck breast, cooked and shredded
2 cups cooked diced sweet potatoes
1 tablespoon olive oil
1⁄2 cup corn
1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes
1⁄2 cup plain dry bread crumbs
1 teaspoon salt
1 tablespoon brewer’s yeast
1⁄2 teaspoon dark or light molasses
2 cups chicken stock
2 eggs, beaten
1. Preheat the oven to 350 degrees. Spray a loaf pan with nonstick cooking spray.
2. In a large mixing bowl, combine all the ingredients and blend well.
3. Place the mixture in the prepared loaf pan and bake for 45 minutes to 1 hour or until a
knife inserted into the center comes out clean. Let cool, slice, and serve.
Little Man’s Luscious Loaf
Makes 12 servings
This fun and easy recipe is one of my favorites—I make it at least once a month. These
mini-loaves freeze beautifully for up to 3 months, and you can add everything but the
kitchen sink. Not only does this recipe have a little extra protein boost, but when you slice
open a mini-loaf, it’s very pretty. From start to finish, it takes about 2 hours to prepare—well
worth it for the joy you will see in your dog’s face while he eats. I hope that your dog enjoys
this recipe as much as my boys do.
3 raw eggs
2 pounds ground lamb
1⁄2 pound ground beef
2 cups cooked brown rice
1⁄4 cup rolled oats
4 carrots, chopped
1 cup chopped green beans
1⁄2 cup chopped fresh parsley, or 22⁄3 tablespoons parsley flakes
4 tablespoons plain wheat germ
2 tablespoons Worcestershire sauce
1⁄2 cup plain dry bread crumbs
12 hard-cooked eggs, shelled
2 tablespoons ketchup
1. Preheat the oven to 350 degrees. Spray a loaf pan with nonstick cooking spray.
2. In a mixing bowl, mix together everything except the hard-cooked eggs and ketchup.
3. Place a small amount of the meat mixture in the bottom of one section of the mini-loaf
pan; then set a hard-cooked egg on top. Cover the egg with more of the meat mixture.
4. Repeat this process for the remaining mini-loaves. Not to worry—if your mini-loaf pan
makes only 6, then make 6 small loaves at a time (meat, egg, meat). What you are doing is
placing an egg in the center of the meat. When it’s cooked and you slice it, it’s beautiful.
If you are making one large loaf instead of mini-loaves, make a well in the center of the
loaf and add as many hard-cooked eggs as will fit into the well, in a line from one end of
the loaf to the other.
5. Before placing in the oven, spread some ketchup on top of each mini-loaf.
6. Bake for 1 hour and 40 minutes or until a knife inserted into the center comes out
clean. Remove from the oven, let cool for an hour, and serve.
Pork Roast and Apple Loaf
Makes 12 servings
This loaf freezes beautifully! It can be frozen for up to 3 months or refrigerated for 5 days in
an airtight container. The recipe is fun and easy, and it takes only about 2 hours from start
to finish.
3 eggs
2 pounds ground pork
1⁄2 pound ground beef
2 cups cooked brown rice
1⁄4 cup rolled oats
1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes
4 carrots, chopped
1 cup chopped green beans
1⁄2 cup canned crushed pineapple
2 tablespoons Worcestershire sauce
1⁄2 cup plain dry bread crumbs
6 apples, peeled, seeds removed, and sliced into rounds
1⁄4 cup freeze-dried apples
2 tablespoons ketchup
1. Preheat the oven to 350 degrees. Spray a loaf pan with nonstick cooking spray.
2. In a large mixing bowl, mix together everything except the apples and ketchup.
3. Place half of the meat mixture in the bottom of the loaf pan. Create a well in the center
and pack it with the fresh apple slices. Place the rest of the meat mixture on top and
blend the edges together to form one solid loaf.
4. Spread the ketchup on top and layer the dried apple slices over the ketchup. Push them
into the loaf a bit so they don’t fall off during cooking.
5. Bake for 2 hours or until a knife inserted into the center comes out clean. Remove from
the oven, let cool for an hour, slice, and serve.
Savory-Sweet Chicken and Apple Loaf
Makes 12 servings
We usually think of chicken as a savory dish, not a sweet dish. For example, a common
recipe is roasted chicken with rosemary, lemon, and garlic. In this loaf, I have taken chicken
and combined the two flavors of savory and sweet. The apple adds sweetness as well as natural
fiber. The savory flavor comes from the cheese and brewer’s yeast, which offer calcium
and B vitamins. The carrots also add sweetness and are loaded with beta carotene. Because
most dogs have a sweet tooth, this is a nice loaf to make for a finicky eater. This dish will
keep for 5 days in the refrigerator or up to 3 months in the freezer. 4 cups finely chopped
cooked chicken
2 cups cooked rice
1 cup soft bread crumbs
1⁄2 cup chopped fresh apples
1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes
1⁄2 cup canned crushed pineapple
1⁄2 teaspoon salt
2 tablespoons brewer’s yeast
11⁄2 cups chicken broth
1 cup grated carrots
1⁄2 cup grated Monterey Jack cheese
3 eggs, beaten
1⁄3 cup chopped dried apples
1. Preheat the oven to 350 degrees. Spray a loaf pan with nonstick cooking spray.
2. In a large mixing bowl, mix together everything except the dried apples and blend well.
3. Pack half of the chicken mixture firmly into the pan. Make a well in the center and pack
it firmly with the dried apples, reserving 2 tablespoons for the top. Place the rest of the
chicken mixture on top and blend the edges together to form one solid loaf. Sprinkle
the remaining dried apples on top. Push them into the loaf a bit so they don’t fall off
during cooking.
4. Bake for 1 hour or until a knife inserted into the center comes out clean. Let cool, slice,
and serve.
Thanksgiving for All Turkey Loaf
Makes 12 servings
I have many memories of getting up very early on Thanksgiving morning as a child in New
York, my mother with her hands in the oven making one dish or another, and my father getting
us kids ready to go to the Macy’s Thanksgiving Day Parade. When I asked my mother
why Thanksgiving was her favorite holiday, she answered that a) it was the time to give
thanks to the people who founded this country, and b) it was a non-religious holiday that all
Americans could celebrate. My mother was known for having a big feast—every year we
had at least seventy people for a sit-down dinner. To this day, I always remember what a
great childhood I had and what a great day Thanksgiving is. Our dogs always got to participate
in Thanksgiving, and I have passed on the tradition to my boys. We celebrate every
Thanksgiving together. This recipe is a great way to use up leftover turkey, and the boys can
smell the turkey and sweet potatoes a mile away. You can refrigerate this loaf for up to 5
days, or freeze for up to 3 months.
6 cups cooked diced turkey
3 cups cooked, boiled, and cubed sweet potatoes
1 cup cooked brown rice
1 cup plain dry bread crumbs
11⁄2 cups chopped green beans
11⁄2 cups chopped carrots
1 cup canned crushed pineapple
2 eggs, beaten
1 tablespoon brewer’s yeast
1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes
1⁄2 cup rolled oats
4 tablespoons plain wheat germ
1 tablespoon bone meal
1⁄2 teaspoon salt
5 tablespoons ketchup
1. Preheat the oven to 350 degrees. Spray a loaf pan with nonstick cooking spray.
2. In a large mixing bowl, combine all the ingredients except the ketchup.
3. Fill the prepared pan with the mixture and spread the ketchup over the top.
4. Bake for 1 hour or until a knife inserted into the center comes out clean. Let cool, slice,
and serve.
Bulk Recipes and Budget Meals
Wendy’s Basic Bulk Recipe
Makes 12 servings
I make this big bulk recipe twice a month. My boys love it! To each serving, I add 1⁄4 cup
frozen blueberries for the antioxidants. The cottage cheese adds protein as well as natural
calcium, which is easy for dogs to digest. This recipe will keep in the refrigerator for up to 5
days or in the freezer for up to 1 month.
3 tablespoons corn oil
1 pound ground turkey
4 chicken thighs, boiled, skin and bones removed, and shredded
28- or 30-ounce can organic tomatoes
28- or 30-ounce can no-salt-added green beans
141⁄2- or 15-ounce can crushed pineapple
15-ounce jar unsweetened applesauce
1 cup rolled oats
1 cup cooked brown rice
28-ounce can pumpkin
1⁄2 cup plain wheat germ
1 cup chopped fresh parsley, or 1⁄3 cup parsley flakes
16-ounce container cottage cheese
1. In a large stockpot over medium to medium-high heat, heat the oil. Add the turkey and
cook for 10 to 15 minutes. When the turkey is cooked through and starting to brown,
add the chicken and cook until browned. Drain off the fat.
2. Add the tomatoes, green beans, pineapple, applesauce, oats, rice, pumpkin, wheat
germ, and parsley. Bring to a boil, reduce the heat, and simmer for 5 minutes or until
the oats are tender.
3. Let cool, stir in the cottage cheese, and serve.
Salmon and Rice
Makes 8 servings
Salmon is packed with omega-3 fatty acids, which can reduce triglycerides. This recipe can
be made with fresh or canned salmon. I prefer to use canned; it lasts a long time. When you
buy fresh fish, you need to cook it immediately. Refrigerate the leftovers of this disk for up
to 3 days, or freeze for up to 1 month.
2 tablespoons olive oil
1 cup canned chopped tomatoes
1⁄2 cup chopped zucchini
1⁄2 cup chopped green beans
1⁄2 cup peas
2 9-ounce cans salmon in oil
11⁄2 cups cooked brown rice
3 tablespoons plain wheat germ
1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes
1⁄2 cup fish stock
1. In a saucepan over medium-high heat, heat the olive oil. Add the tomatoes, zucchini,
green beans, and peas and sauté until fork-tender, about 15 to 20 minutes.
2. Add the salmon, rice, wheat germ, parsley, and fish stock. Stir well and sauté for 5 more
minutes. Let cool and serve.
Wendy’s Cheesy Meatballs
Makes 8 servings
You can make your meatballs any size you want, and they can be ready in a pinch. They
freeze beautifully and will last up to 3 months in the freezer or 5 days in the refrigerator.
2 pounds ground beef
2 cups shredded Cheddar cheese
1 cup chopped green beans
1 cup chopped carrots
1 cup peas
1⁄2 cup rolled oats
1⁄2 cup chopped fresh parsley, or 22⁄3 tablespoons parsley flakes
1⁄2 teaspoon kosher salt
2 cups cooked brown rice
11⁄2 cups Parmesan cheese
8 tablespoons plain wheat germ
8 teaspoons olive oil
1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, mix together the ground beef, Cheddar cheese, vegetables,
rolled oats, parsley, salt, and rice.
3. In another mixing bowl, mix together the Parmesan cheese and wheat germ.
4. Take a heaping tablespoon of the meat mixture and roll it into a meatball shape; then
roll it in the Parmesan–wheat germ mixture. Repeat with the remaining meat mixture.
You should end up with 20 to 40 medium-sized meatballs.
5. Heat the olive oil in a sauté pan over medium-high heat. Sauté the meatballs in the oil
for about 15 minutes, or until a nice golden crust forms to seal in the juices. The meatballs
will continue browning and will cook through in the oven.
6. Place the meatballs in a Pyrex baking dish and bake for 1 hour. Let cool and serve.
Chicken and Rice with Apples
Makes 8 servings
The apples give this recipe a kick of natural sweetness as well as fiber. You can make the rice
ahead of time—it will keep in the fridge for 5 days, as will the finished recipe. This dish
should be served at room temperature or warm, but never hot. You can freeze the leftovers
for up to 3 months in an airtight container.
1 tablespoon olive oil
1⁄4 teaspoon kosher salt
2 cups chopped carrots
1⁄2 cup chopped tomatoes (fresh or canned all-natural)
1 cup chopped green beans
2 apples, cored and chopped
1 cup corn (fresh or canned)
8 cups cooked chicken cut into strips, cubed, or shredded (I boil my chicken for this
recipe)
6 cups cooked brown rice
1⁄2 cup rolled oats
4 tablespoons plain wheat germ
1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes
1⁄4 cup dried apples
1. In a large sauté pan, heat the olive oil over medium-high heat. Add the salt, carrots,
tomatoes, green beans, chopped apples, and corn, and sauté in the oil for 5 minutes.
2. Reduce the heat and simmer for another 2 to 3 minutes; then remove from heat and let
cool. You should have liquid in the pan from the tomatoes. If there is no liquid in the
pan, add a couple of tablespoons of chicken broth or water.
3. In a large mixing bowl, combine the chicken, rice, oats, wheat germ, parsley, and dried
apples with the sautéed vegetables and fruit. Serve.
Tuna Tostadas
Makes 6 servings
I live in southern California, an area famous for its south-of-the-border cuisine. Mexican
food is my favorite—I could eat it 7 days a week. Lucky for me, Mexican cuisine is found
everywhere in California. If you’re not familiar with Mexican food, be daring and give this
recipe a try. You and your pets can try it together! This is a great recipe for both dogs and
cats. It can be refrigerated for 2 days; do not freeze it.
6 corn tortillas
2 cans dark tuna in oil
1⁄2 cup chopped tomatoes
1⁄2 cup corn
2 tablespoons chopped red bell pepper
2 tablespoons tomato paste
1⁄2 cup grated Cheddar cheese
fresh parsley for garnish (optional)
1. Preheat the oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray.
2. Place the tortillas on the cookie sheet and bake or broil until brown and crispy, about 3
to 4 minutes for baking or 1 minute for broiling. Watch them closely so they don’t burn.
Turn them over about halfway through baking so they brown on both sides.
3. Add the tuna, tomatoes, corn, and bell pepper to a sauté pan and sauté over medium
heat for 5 minutes. Add the tomato paste and cook for an additional 5 minutes to help
thicken the mixture.
4. Break up one tortilla over each serving to add crunch; then sprinkle with a little bit of
the cheese. Garnish with parsley if you like, and it’s ready to serve!
Chicken and Ham Pockets
Makes 12 servings
I like to use leftover meat for this recipe. You can substitute turkey or lamb for the chicken,
and you can make whatever size pockets you want. The pockets freeze great—they will keep
for 5 days in the fridge or 3 months in an airtight container in the freezer.
FILLING
3 cups diced cooked chicken
3 cups diced cooked ham
3 cups cubed, boiled, and mashed sweet potatoes
1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes
1 cup cooked brown rice
11⁄2 cups chopped green beans
11⁄2 cups chopped carrots
1 tablespoon brewer’s yeast
1 tablespoon bone meal
1⁄2 teaspoon salt
3 tablespoons butter
2 eggs, beaten
In a large mixing bowl, mix together all
the filling ingredients. Set aside
CRUST
2⁄3 cup shortening
2 cups flour
2 teaspoons baking powder
1⁄2 teaspoon salt
3 to 5 tablespoons very cold water
10 cups chicken broth or water, or a combination
1. Cut the shortening into the flour. Add the baking powder and salt and mix until it looks
like coarse cornmeal.
2. Add 3 to 5 tablespoons cold water, enough to make your dough the right consistency
for rolling—you don’t want it to be too sticky. Pinch out a piece of dough and flatten it
with your hands. If it flattens easily, it is ready for rolling.
3. On a lightly floured surface, roll the dough to 1⁄4-inch thickness and then cut it into 4- to
5-inch squares. You don’t have to be perfect here.
4. Put 2 tablespoons of the filling inside each square. Fold the dough over and use the
back of a fork or your fingers to pinch it closed.
5. Set a large stockpot filled with the chicken broth or water on the stove to boil. When all
your pockets are formed, drop the pockets into the boiling broth.
6. Cover, reduce heat, and simmer for 25 minutes. Remove the pockets from the broth and
let cool. To serve, take the appropriate number of pockets for your dog and pour some
broth over the top. For example, I give my little dogs, Cappy and Little Man, two cut-up
pockets with 1⁄2 cup broth, and I give my Labrador, Senny, four to five cut-up pockets
with 1 cup broth. Store the pockets and the broth separately.
Yogurt and Fruit
Makes 4 servings
You’ll be surprised to see how much your dog will love fruit and yogurt. This is a nice sweet
treat that contains protein, fiber, and antioxidants. I never freeze this dish; it will keep for
1 to 2 days in the refrigerator. It must be kept covered, or the bananas and apples will turn brown.
2 cups cooked rolled oats
1 cup lowfat cottage cheese
1 cup plain nonfat yogurt
3 tablespoons plain wheat germ
1 teaspoon flaxseed
1⁄2 cup blueberries
1⁄2 cup diced apple
1⁄2 cup chopped banana
1⁄4 cup dried apples
2 tablespoons olive oil
Combine all the ingredients in a large mixing bowl and serve!
Variation: Add 1 hard-cooked egg, peeled and chopped, for extra protein.
Vegetarian Dog Food Recipes
Vegetarian Dog Food Recipe ( One days’ meal for a small dog )
1 cup Quick Cooking Oats
¼ cup Soy flour or soy milk powder ( Can substitute with smashed, cooked pinto beans )
¼ cup Wheat Bran
1 tbs. Soy Lecithin
1 tbs. Yeast ( optional )
1 tbs. Wheat Germ
1 tbs. Ground Sunflower Seeds
1/6 tbs. Molasses
1 tsp. ground flax seed
½ tbs. Oil ( organic, un-processed oil ) optional for healthy dog, not cooked
Mix all together and soak in hot water for about 20 minutes and then it will be ready to serve.
You can put all ingredients in a small plastic jar or prepare multiple jars at the same time and
place all of them in the freezer. Take each jar out when you are ready and add hot water.
For medium and large dogs, double the recipe above!
At night for snacks:
Mix cooked soy flour with water, add a litter sugar. In the winter time add toasted bread.
Add cooked pinto beans
Add water. Blend in a blender.
Vegetarian Dog Cookies ( can be for humans too, just add more brown sugar and pinto beans )
4 cups Quick Rolled Oats
1 cup Wheat Bran
1 cup 100% Soy Power
1/3 cup Soy Lecithin
1/3 cup Yeast
½-3/4 cup Vegetable Oil
¾-1 cup Brown Sugar
1/5 cup Molasses
1 cup cooked beans
1 cup Sunflower Seeds ( Ground )
1/3-1/2 cup Walnuts ( only add this for people NOT dogs )
1-2 Apples ( blended )
Mix all ingredients together. If too soft, add more flour. Shape mixture into cookie shapes and
bake at 300 degrees for about 25 to 30 minutes.
