Everybody should read Louries comment... there is not enough in this to make it worth doing. think Whole Foods, Natural foods~I pressure cook the entire turkey, less visibal fat. and save the liver for later addition. Add squash as a filler, think barley to lower calories (also not digestable~~like corn the next day :).) fills them up. Pumpkin is a great. Like you think color. Dogs eat not only meat, but the inside of the intestines too!...

I need to comment on this... 1st...use brown rice 2nd..get a pressure cooker, do an entire chicken... yes, bones too. 3rd...the veggies, add them after the chicken is cooked. Minimal processing... I add liver, & beef or pork, eggs (shells belnded). as a base I use pumpkin, when I find it, and lots of squash. I save all my chicken bones and scrap food, and add that to the batch in the pressure cooker. Save those potatoe skins all the good stuff and less starch. Barley is also good to use, oatmeal can be used too. Think about what the food would do for you, and add that information to what you cook and how long you cook it. Think Minimal processing~~~ I think I will subscribe and publish my recipe. I now cook for 2 large boxers. AND no matter what I try, my 2 cats will not eat people food...period! So anyone who has an idea, love to hear it!

I added liquid smoke to the glaze. Good basic recipie, I also use non stick foil. HINT: since I use a lot of non stick foil, (just like OIL,) it can be reused. I for this I use the reused saved foil, then discard.

I prep the roast with kosher salt rub, cover with moist kitchen towel pop in coldest part of fridge for 2-3 days. WEIGH the meat before, and after!!!! The timing is to finished meat weight. Don't like so much salt..brush, or rince it off, pat dry, season, or not. Bring meat out for an hour or so prior to cooking!! Be sure of your oven temps. EZ~~

This is so, so basic...all reviews add and confirm the value of this recipe...I want to add my 2 cents: Double ok, I make about 3or4 pounds of the veggies, because I eat, and love them, I cut them in half and/even slices. I spray with olive oil spray***before***I maranate, this is to restrict the calories and mushyness. I grill them (veggies) for the BBQ lines, and baste (dip in sauce). I let them drip dry, and freez on a cookie sheet, then put in plastic bags..& store. The veggies go fast, watch them, you want them undercooked for freezing, and crip if you serve them as a side dish...try this with some fruit too. Large, even sized pieces. Jagged is ok, just go for the grill lines. dip in lemon, or lime or whatever you have for a change. I make many things in advance, and can always put something great together in the time it takes to heat the grill.

A great basic, what to do with these things. There are all kinds of personal adjustments that can be made. The idea is what is special...try this with smoked drumsticks, or smoked wings, cut the tips off the wings and you get a smaller white meat drumstick. Adust the 'boil time' for flavor only. It is fun and low cost. I will try it with a 'salsa' type flavor.

I change things around some...try adding Worshestorshire and sliced onions, with sliced ginger. I use this with whole flap meat. Try it with a 2" plus thick blade roast. Marinate for a longer time, in a plastic zip bag,at least 1-3 days..remove, blot roast/meat dry, cover with moist cloth towel, and keep in fridge for another 24 hours..remove meat 1-1/2 hours prior to cooking. By slicing the ginger and adding onions changes the teriyaki flavor. If I want to go for Teriyaki, follow it more closly. This is great for larger cuts of meat. The dry resting in the fridge really starts the tenderizing process. I use red wine. & throw in a bay lief too!!

All reviews are "true" I use all old bread this way. I sort the bred, (sometimes) by type but it is my basic recipe for breadcurmbs... I am making a game of 'cheap' cooking..to me it is only expensive if it is WAISTED..!! I like variety so I buy lots of bread(s). It is either this or bread pudding...now there is something to make but I eat too much of that to keep in the house! Sometimes I slice a specialty bread, and serve like a cracker, or large croutons in a basket, like breadsticks.

An excellent base..remember bread pudding was to use old bread, exta eggs,milk & cream, fruit, and the brandy to tempt the hubby! Very the cooking time and temp to compliment moisture milk/egg ratio..I like to remember to do mine in a water bath..but then sometimes I really like the crust..Think of this as a "light" fruitcake..Mine changes all the time..BTW the sauce is excellent on a cake..In Spain they have a whiskey cake..great, they pour the sause on the cake, and let it sit..watch so it's not too mushy. Frankly any favorit cake works..no frosting, dust w/powdered sugar.

Try the Reynolds no stick foil...makes turning possible. I have been doing something like this for years. Try olive oil spray, I cut potatoes, rinse in cold water, dry with CLOTH. 'Dump' in bag, add seasonings, mix. Spray foil..yup no stick I spray too, spray potatoes, toss at 1/2 way point, I use tongs. spray again,,sometimes add seasoning salt at this point..play with it. It's worth the choices.. I make sliced potatoes the same way/at the same time they take less time to cut!! these I either serve, or store for 2-4 days, & use later..Less time in oven then or fry in butter..

A very good base..and ratio of veggies, carbs and meat... Rachel Ray had a similar one...she gave me the idea of 1 bunch parsley, chopped, added at the end not cooked... My dog has cancer and I need to restrict carbs. I use lots of greens. My vet had me use pumpkin. But what I want to share is that it needs calcium and the vet said to give him 2 Tums. Heck with that.... I put it in a pressure cooker, the bones dissolved, no kidding. I add liver, at the end and change veggies as I find them. I will never use store dog food again...