homemade recipe

Homemade dog food can be custom-made for your dog, is healthy, and freezer friendly. It&#039;s chock full of fresh veggies and a great way to use up ingredients!

Homemade Dog Food

beef

rice

sea salt

butter

beef stock

broccoli,

carrots,

sweet potato, small cubes or shredded (1 large sweet potato)

spinach

Rinse the rice in a fine mesh strainer for about 30 seconds under cold water. It removes starches that makes rice sticky. Use a ratio of 1 cup rice to 2 cups water, which you can scale up or down. (check your rice package instructions.) Feel free to swap in beef, chicken, or vegetable broth for better flavor.Bring the stock/water to a boil, add rice and salt. And if you want to add a tab of butter, too, go for it — your rice will taste 10x better. Cover the pot and simmer for 18 minutes on low and don&#039;t remove the lid! (brown rice takes 30 minutes)Check the rice, and if done turn off the heat, replace the lid, and let it rest for several minutes in the steamy saucepan. Use a fork to fluff it up!

Chop, shread, or process in a food processor all the veggies. My dog is a small dog and prefers the veggies finely shredded in a food processor.

Make Rice

Brown and crumble 3 lbs of ground beef in a large skillet.  Place in a large bowl.

In a large cast iron pan or skillet, briefly saute carrots, broccoli, and sweet potato until just soft for a few minutes on medium.

Make Ground Beef and Veggies

Into the large bowl with ground beef, add warm rice, warm sauted veggies, and fresh spinach. Mix well with a large spatula.

Portion 4-5 cups of Homemade Dog Food per zip lock back, and store in an airtight container or larger zip top bag in the freezer. Pull our one small bag per week, and reheat a serving for your dog in the microwave for 30 seconds. I sometimes sprinkle some dry dog food into the homemade food to stretch out my homemade dog food batch.

Mix Dog Food

Embark on a flavorful journey with our Chicken Pakora recipe. These crispy and spiced fritters feature tender chicken pieces coated in a flavorful chickpea flour batter, creating a delightful snack or appetizer. A beloved Indian street food, Chicken Pakora offers a harmonious blend of textures and aromatic spices, making it the perfect choice for your next snack-time adventure.

Chicken Pakora

chicken

tsp smoked paprika

tsp mild ground chilli

turmeric powder

tsp garam masala powder

tsp coriander

tsp ground fenugreek

tsp ground ginger

tsp garlic salt

garlic,

lemon juice

chickpea flour

tbsp cornflour

Vegetable oil

Chilli oil (optional)

natural yoghurt

tomato sauce

tsp mint sauce (or mint jelly)

tsp cumin

In a large mixing bowl, toss the chicken...

In a large mixing bowl, toss the chicken through the spices, garlic and lemon juice until well coated. Set aside to marinate for one hour.

Add the chickpea flour, cornflour and egg whites...

Add the chickpea flour, cornflour and egg whites to the chicken and mix through until the chicken is thoroughly coated with the mixture.

Heat about 1 1/2 inches of oil in...

Heat about 1 1/2 inches of oil in a pot over medium-high heat. Add a small amount of chilli oil (optional) to the pot.

Once hot, deep fry 2 to 3 pieces...

Once hot, deep fry 2 to 3 pieces of chicken at a time for 8-10 minutes or until deep golden-red in colour, and cooked through.

Garnish with freshly sliced onion and serve with...

Garnish with freshly sliced onion and serve with Glasgow Pakora Sauce (below).

Mix together all ingredients until well combined.

https://www.youtube.com/watch?v=7xWaJFcEhXc

Welcome to our kitchen, where we're about to add a touch of spice and a burst of flavor to your day with our Chicken Pakora Recipe! 🍗🌶️🔥

Join us as we create these delectable, bite-sized chicken fritters that are crispy on the outside, tender on the inside, and bursting with aromatic Indian spices. It's a recipe that's not only incredibly flavorful but also a popular snack that will have you craving more! 😋🍗🌶️🔥

Whether you're hosting a gathering, looking for a spicy appetizer, or simply want to enjoy the bold flavors of Indian cuisine, these Chicken Pakoras are the perfect choice. The combination of marinated chicken, a fragrant spice blend, and a light, crispy batter creates a symphony of tastes and textures that's both addictive and perfect for dipping.

Stay tuned for some pro tips on marinating your chicken for maximum flavor, achieving that perfect crispy texture, and serving your pakoras with mint chutney or a tangy tamarind sauce for an extra burst of taste.

So, get ready to savor the spicy and crunchy flavors of Chicken Pakoras. Don't forget to like, share, and subscribe for more delicious recipes that will spice up your kitchen and your life! 🍗🌶️🔥 #ChickenPakora #SpiceUpYourLife #CookingWithLove 🍗🌶️🔥

Get the recipe: https://cookingwithbry.com/chicken-pakora-recipe/

Chicken Pakora recipe

This sourdough bread recipe is perfect for beginners and bread experts. Low-maintenance and foolproof, it creates a beautifully golden crust with an airy, soft interior that’s perfectly chewy. It&#39;s time to make the most gorgeous sourdough bread from home!

Perfect Sourdough Bread Loaf | Golden, Crispy, Flavorful

190 G 190 g Active Starter

780 G Purified Room Temperature Water

1060 G Organic Bread Flour

Teaspoons Fine Artisan Sea Salt

5:30 amFeed Starter 1/4 cup of starter, 1/4 cup of purified room temperature water, and 1/4 cup of all-purpose flour (not bread flour!) Add a piece of tape near your starter line so you can track the growth. Set the starter in a warmer area of the house.

Feed The Starter

12:00 to 1:00 pmAdd the weighed activated starter and water to a large bowl and mix well. Mix in the weighed organic bread flour. You may have to use your hands to combine the ingredients. Add the salt (make sure to add it last, so it does not interfere with the starter.) At this point, the mixture will be very sticky and hard to form. Cover with a wet towel, and set it aside for one hour. After one hour, perform the first stretch and fold.

Make Sourdough Dough

1:15 pmAfter making your sourdough, feed your starter jar, and place it back in the refrigerator if you do not plan to bake for a few days. If you plan to bake bread the next day, you can leave it out on the counter.

Refeed Starter Jar

2:00 pmStretch and fold your dough until it forms a large ball. You can do this without bringing your dough onto the countertop. I usually do this step with the dough in the bowl the entire time. (refer to the video for help) Once the dough is formed into a ball, cover it back up with a damp cloth and set it aside for three to five hours. It should double in size at this point. Keep your dough in a warm house (67 to 73.) I often place the bread in the oven with the door open and light on to rise, especially in the winter.

Stretch and Fold | First Rise

6:00 pm Remove the dough from the bowl. Divide the dough into two equal parts. I use a scale to ensure the separated dough weighs the same; otherwise, baking times will change for each loaf. It’s ok if they are a few grams off. Add a little flour to your surface, stretch and fold, and then shape each sourdough into a tight ball. Add flour to the banneton, and place the dough smooth side down into the banneton(proofing basket.) Cover and place in the refrigerator overnight. The longer it proofs in the refrigerator, the bolder the flavor will become. If you want to add fillers like cheese, cinnamon, raisins, etc., do this during the last stretch and fold. You can leave the proofing sourdough in the refrigerator for up to 36 hours, so if you want to bake the bread when you get home the next day instead of the morning, that will work too!

Stretch, Fold, Shape &amp; Cool Proof

5:30 am (next day) Preheat oven to 475 degrees.Remove the proofed sourdough from the refrigerator. Transfer the dough to a sheet of parchment paper (smooth side up.) Dust with flour, and use your fingers to smooth the surface. Use scissors, a knife, or a scoring tool to add fun designs. Slice the dough about 1/2 inch thick on the top before placing it into the oven. This will form a stunning “ear” on the sourdough bread.

Scoring

6:00 amBake your sourdough bread.Place the bread (still on top of parchment paper) into a dutch oven with a lid. Bake for 50 minutes. Remove the lid, and bake for an additional 10 minutes. Remember that all ovens cook differently, pay attention to the bread once you remove the lid. You do not want to go through all of that work, and then burn your bread!

Baking Bread

7:00 am Allow the bread to cool on a rack for two hours before slicing.

9:00 amEnjoy your bread!

Cooling Process

I have tried to make sourdough bread for months and this is the first recipe that worked for me!

Taralynn, I had a sourdough started I have been feeding for over a year. My first sourdough last year did not come out so well. But this time perfection. I followed your steps with the exception of adding rice at the bottom of the Dutch oven. I placed a pizza bowl on the bottom rack just below the Dutch oven (saw it on a YouTube video) and it came out perfectly browned. No burned bottom. Cannot wait to make another and try you other recipes. Especially the pizza recipe! Thank you :)

I made it and it came out wonderful it was my second attempt on baking with sourdough and the bread was as perfect as those you see on social media. My family loved it, they couldn’t stop eating it, yI made two loves this morning and they are both gone now. Thank you

15 years ago I use to make sourdough bread and then I took a long break. I have started up again about a month ago and have been using one recipe which I haven't been able to get a consistent loaf and crumb.

I looked around and found this recipe and I tried it yesterday. All I can say is this is AMAZING, great rise and crumb and not to crunchy which is what I was looking for. I did wrap loaves in damp cloth to ensure a thinner and softer crunch and its just perfect.

Tastes great, doesn't have a strong sour tang to it which is fine.

This is a great recipe, easy to follow and really is fail proof, I highly recommend this and I look forward to trying some of the other recipes on this site,

Thanks for the recipe!!!

Joann

Hi, I have been doing sourdough recipes for maybe 3 or 4 months now, I have been looking for a decent bread recipe that isn't so dense and heavy you need a crane to lift it. I have tried a lot of recipes that really looked promising but turned-out bread that was fit for the garbage can and really nothing else.  I must say I was very much pleasantly surprised with this recipe. I have made a single loaf 2 times now. I even screwed up the first one by not forming the ball prior to refrigeration and it still turned out great. My only suggestion is that I also halved to salt down two grams for the first loaf, and it definitely need more. I upped it for the second loaf, and I haven't cut into it yet, but it looks fantastic and I'm sure it will be. I also dialed my oven down for the second loaf to 425 (as you say oven temps can vary) and it is a great looking loaf of bread. I couldn't be happier with this recipe, Thank You So Much!

love this recipe! I've been too intimidated to make an actual loaf...  I've had a starter for about a year and just make discard recipes, I saw your post and decided to give it a try. first loaf came out ok, I think it's on my part and didn't stretch and fold correctly or rolled the dough too tight I'm not sure, but it tasted great, today I am trying again and giving it a second stretch and fold... can you make a loaf from start to finish in one day? like if I feed my starter late at night and it's ready in the morning?

I added leeks , Calabrian peppers and parmezan. Delish😋

The absolutely HANDS DOWN best sourdough I’ve ever eaten!

Great recipe!   I’ve made this many times.   The key is always a good active starter. I cut the recipe in half a lot to make only one loaf.  I have a loaf in the oven now.  Thank you!

Excellent. I’m going to reduce bake time to 30 min with lid and 15 to 20 off. Reduce bake temp to 425 with lid off.

A great recipe. I had not made bread from my starter for a couple of years, but this recipe got me started again. (excuse the pun) Easy to follow, timing is forgiving, and the finished product is terrific.

Top 3 homemade recipe recipes from across the web

The most viewed homemade recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Dog Food

Chicken Pakora

Perfect Sourdough Bread Loaf | Gold...

Top 3 homemade recipe recipes from across the web

The most viewed homemade recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Dog Food

Chicken Pakora

Perfect Sourdough Bread Loaf | Gold...

The most viewed homemade recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine