Stuffed Bow Wows Recipes

BOW WOW BISCUITS FOR DOGS

Steps:

• In large bowl or food processor container, combine flour, wheat germ, dry milk, salt, garlic powder and brown sugar.
• Cut in, or process, meat, bacon drippings or margarine into mixture, until mixture is crumbly.
• Add egg and broth--through feeder tube with machine running, if a processor is used--and mix thoroughly.
• Add crumbled bacon or grated cheese if desired.
• Add ice water as needed to form mixture into a ball.
• If processor is used, add water through feeder tube with machine running, just as mixture leaves the side of the bowl and starts forming a ball on metal blades.
• Pat or roll out dough on floured surface to 1/2 inch thickness.
• Cut into bone biscuit shapes (cutters are available in many kitchen stores) or any cookie shape.
• Place on cookie sheet lined with foil and oiled lightly.
• Bake at 350F 30 minutes, or until quite hard and brown at the edges.

SUSAN'S JEE BOW GAI

Steps:

• Whisk together the sugar, black bean sauce, parsley, green onions, soy sauce, hoisin sauce, sherry, sesame oil, vegetable oil, ginger, garlic, and five-spice powder in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight, up to 2 days, turning occasionally.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Weave the chicken tenders onto skewers.
• Cook the skewered chicken on the preheated grill until no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BOW WOW BIRTHDAY CAKE

Steps:

• Preheat oven to 350 degrees with rack in the middle. Lightly grease two round 9-by-3-inch cake pans or a very large metal dog-bone mold. (If using a mold, place it on a greased baking sheet.)
• In a large mixing bowl, mix the ground turkey, brown rice, carrots, celery and parsley. In a small bowl, mix the beaten eggs, garlic, olive oil and vanilla extract. Add to the turkey mixture, blending well with your hands. Stir the baking powder with the whole-wheat flour and add to the turkey mix, blending well.
• Pack the mixture into the prepared pans, and bake for about 1 1/2 hours, until completely cooked and crisp on top. Turn out of the pans and let cool on a rack.
• When completely cooked, ice with 3 1/2 cups mashed potatoes, making a layer cake or two separate cakes. To decorate (or to write the birthday dog's name on the cake), add beet juice to 1/2 cup of the mashed potatoes, and transfer to a pastry bag. For additional decoration, edge the cake with carrot rounds topped with beet-colored mashed-potato rosettes. Or mix shredded carrots and red cabbage, and sprinkle on the top, like confetti. Serve with the appropriate number of candles.

SUPERBOWL STUFFED CLAMS

Steps:

• Directions:.
• Preheat oven to 400 degrees F.
• Clean clam shells. With a scrubby, run under water and scrub the outside of each shell, well, then rinse and set aside. Do each shell until all 12 are cleaned and rinsed off.
• I did (6) clams at a time, straining the liquid through a coffee filter in a colander into another pot to cook the remaining (6) clams, but if you have a pot big enough to hold all 12 clams in a single layer, you can cook all 12 at once. Place clams in bottom of pan, in a single layer. Add: about 1/2 to 3/4 cup water, 2 tablespoons butter, 1 clove garlic, minced, 1/4 cup dry white wine, 1 tsp dried oregano. 1 teaspoons dried parsley, 1/4 teaspoon crushed red pepper flakes (optional).
• Cover and steam until clam shells open, somewhere's between 5 - 10 minutes.
• Remove clams and again strain the clam liquid through a coffee filter in a colander. Separate shells, by twisting and pulling apart. Trim edges where connected with knife to smooth shell edges. Set aside.
• Chop clams, set aside. Open can of diced clams, set aside.
• In a large frying pan, melt butter with olive oil over medium heat. Stir in onion and celery, cook until translucent. Cook scallops in a separate pan till almost done. Then stir chopped clams, add can of diced clams with liquid, chopped crab meat, cooked scallops with any liquid, chopped shrimp, parsley, lemon pepper, into the onion and celery mixture. Reduce heat to low, and add bread crumbs, then slowly pour in strained clam juice from cooked clams until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, you don't want to add too much clam juice or it will be too mushy.
• Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika.
• Bake in the preheated oven for 20 minutes, or until golden brown and sizzling.
• If frozen, bake at 350 degrees F for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges. Servings: 12.