|Barked: Tue Jul 16, '13 12:48am PST |
|I have a ton of recipes. Which one do you want? I’ve also read a lot of older threads with birthday cake recipes on them. Some sound really good. There are tons, too. Here are two recipes for you:
- 1 lb cooked floury potatoes
- 3 tbsp olive oil
- 1 lb ground beef
- 3 hard-boiled eggs, peeled and chopped
- 1 bunch finely chopped parsley
- 3 eggs, beaten
- 2 tbsp milk
- 1 tsp baking powder
- 2 tsp rye flour
- 1 tbsp maple syrup
- 3 tbsp butter
- 4 tbsp grated Swiss cheese
1. Boil the potatoes in their skins. Peel them and press through a ricer while still warm. Store in a cool place.
2. Fry the ground beef in hot olive oil until the meat is crumbly. Mix in the hard-boiled eggs, Remove from the heat.
3. Mix the riced potatoes with the parsley, eggs, milk, baking powder, rye flour, maple syrup and butter.
4. Preheat the over to 430F.
5. Grease a cake pan. Fill with half of the potato dough and spread the ground beef mixture over the top. Spread the remaining potato dough on top and sprinkle with the cheese. Bake the cake for 40 minutes in the hot oven.
6. Take out the cake pan and place on a wire rack. Cool, then cut into pieces.
Risotto and Spinach Cakes
- 2 tsp virgin olive oil
- 2 cloves garlic
- 1 cup Arborio rice
- 1 cups organic chicken broth
- ½ cup frozen chopped spinach
- 2 tbsp Romano cheese
- 1 organic egg
1. Heat 2 teaspoons olive oil in a heavy saucepan over medium heat. Add the sliced garlic and Arborio rice, and sauté until the garlic is light brown and the rice is translucent.
2. Heat the chicken broth in another saucepan. Add 1/3-cup hot chicken broth to the rice and stir constantly with a wooden spoon. Keep adding chicken broth and do not add more until the rice absorbs it. If you run out of chicken broth, add water. The whole process should take about 20 minutes, and the goal is to have rice that is firm but not crunch and definitely not chalky. If all else fails, you can cook as you would regular long-grain rice, just don’t tell anyone.
3. Cool the rice in the refrigerator.
4. Add the chopped spinach, grated cheese, and beaten egg to the cold risotto. Mix thoroughly and form into small patties. Coat the bottom of the skillet with olive oil. Heat the oil. Carefully add the spinach-risotto cakes and dry them until they are browned and crunchy. Break apart with a fork and serve over kibble with extra chicken broth if desired.
I agree – no raisins for dogs!
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