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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. BISCUITS: Preheat oven to 375 degrees F. | 2. In a mixing bowl, mix together 2 cups beef-vegetable puree', skim milk powder, wheat germ and whole-wheat flour. | 3. Dough will be a bit sticky, add more flour if necessary. | 4. Wearing plastic gloves, roll dough into small balls (size of walnuts). | 5. Place on lightly greased cookie sheets. | 6. Flatten slightly with a fork that is dipped in flour. | 7. Bake in preheated 375 F oven for 20 to 25 minutes or until lightly browned. | 8. Turn oven off, open oven door slightly and let the cookies cool in the oven and to dry out. | 9. The Bowser Biscuits keep your dog very regular. | 10. If biscuits are to be kept longer than 7 days, place in a container with lid and store in the refrigerator. | 11. BEEF/VEGETABLE PUREE: Cut meat into small cubes. | 12. In a large mixing bowl, add meat cubes, sprinkle over with flour and mix well to coat. | 13. In a large frying pan, add vegetable oil and coated meat cubes and fry until lightly browned. | 14. Add water, bring to a boil; reduce heat and simmer for 1 hour. | 15. Add diced potatoes, chopped carrots and simmer for about 15 minutes or until vegetables are tender. | 16. Transfer to a large cooking pot, add celery and peas and bring back to boil; reduce heat and simmer for 10 minutes. | 17. Add additonal water if required so that mixture is not dry. | 18. Remove from heat and let cool for about 5 minutes. | 19. Puree' mixture in a food processor or blender in batches. | 20. Ladle puree' into 1 cup freezable containers. | 21. Label with name and date; then freeze. | 22. Use as required for Bowser Biscuits. | 23. You may add any other vegetable to the mixture that your dog may like. | 24. This yields about 10 cups of puree'. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk powder	1/2	cup	skim	27.93	4.3169	1.6268	0.4753
wheat germ	1	cup		414.0	59.57	26.6225	11.177999999999999
wheat flour	1	cup		408.0	86.36399999999999	15.852	3.0
beef rump roast	2 1/2		boneless	-	-	-	-
purpose flour	1/2	cup		-	-	-	-
vegetable oil	1/3	cup		626.3867	0.0	0.0	72.6667
water	8	cups		0.0	0.0	0.0	0.0
potato	5		scrubbed diced	-	-	-	-
carrot	5		scrubbed chopped	147.6	34.488	3.3480000000000003	0.8640000000000001
celery rib	2		chopped	-	-	-	-
pea	1	lb		190.50900000000001	34.2463	12.7006	0.9072

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.