Recipes for a Dog Birthday Party
Come Party With Me: Annabelle's Birthday — Menu
FabSugar's delightful mother has volunteered to do the food for Annabelle's birthday party. Fab has requested a classic barbecue and some dog-friendly dishes. To get things started FabMommie will serve her excellent shrimp and pea salad. I tried it at the Bedazzle Bonanza and it's insanely scrumptious. Next she'll make two kinds of sliders: one for the people guests and another for the dogs in attendance. The first is an outside-in white cheddar cheese slider. The second is a combination of ground meat, cooked rice, and yogurt.
Before you serve this recipe, be sure to consult your vet and find out if the ingredients are appropriate for your pooch. Does this menu sound interesting? Get the recipes now.
Modified from Ina Garten
Ingredients
3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)
1 cup of fresh or frozen peas
Directions
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp.
- Add the red onion, celery, peas, and check the seasonings. Serve or cover and refrigerate for a few hours.
Serves 12.
Print recipe with images | without images
From Bon Appétit
Ingredients
1 1/2 pounds ground chuck (20% fat)
4 1-inch cubes sharp white cheddar cheese, each halved
8 soft dinner rolls, split
your favorite burger accompaniments, for serving
Directions
- Divide meat into 8 equal pieces. Shape into balls. Press 1 cheese piece into center of 1 meatball and enclose cheese in meat. Flatten to 2 1/2- to 3-inch-diameter patty. Repeat to form 7 more patties. Sprinkle both sides of patties with salt and pepper.
- Prepare barbecue (medium-high to high heat). Grill patties until cooked to desired doneness and cheese centers soften, about 5 minutes per side for medium.
- If desired, grill cut side of rolls until toasted, about 1 minute. Transfer patties to rolls; let rest 5 minutes.
Makes 8.
Print recipe with images | without images
From Everyday With Rachael Ray
Ingredients
1/2 pound ground lamb or chicken
1/2 cup cooked white or brown rice
1/4 cup plain yogurt
1/2 teaspoon ground cumin
Pinch of allspice
½ teaspoon salt
Extra-virgin olive oil, for drizzling
4 small round dinner rolls, split
Directions
- Combine the meat, rice, yogurt, cumin, allspice and salt in a medium bowl. Form 4 patties and drizzle each on 1 side with olive oil.
- Heat a nonstick skillet over medium-high heat and cook the patties, olive oil side down, for 3 to 4 minutes per side for well done but still juicy.
- Place the burgers on the rolls, chop into pieces and serve.
Serves 4.
Print recipe with images | without images
