ADVERTISEMENT
- Real Recipes from Real People -

Our year and half Jack Russel Terrir eats

Misc.

TP, kleenex, rubber bands, loves plastic bottle tops and has even chewed 1/2 of my husband security gate pass (plastic)Finally stopped eating the morning newspaper. If we drop our paper napkin at breakfast or lunch we can hear her chewing on that. Heard they will outgrow it someday.



MsgID: 1213443
Shared by: Pat/AR
In reply to: Kathy you are not alone in the dog paper...
Board: Chat Board at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Stir-Fried Pork with Green Onions (serves 2)
  • STIR-FRIED PORK WITH GREEN ONIONS 1/2 lb boneless pork, such as loin or shoulder 1 tbsp cornstarch 1 tbsp rice wine or dry sherry 2 tbsp vegetable oil 1/2 lb green onions, including tops, cut into slivers 3 garlic clo...
  • Quick Soft Steak Tacos
  • QUICK SOFT STEAK TACOS flour tortillas refried beans shredded lettuce diced tomatoes salsa sour cream chopped onion sliced grilled steak For a quick last minute dinner place all ingredients out and allow people to as...
  • Roasted Brussels Sprouts and Potatoes
  • ROASTED BRUSSELS SPROUTS AND POTATOES 3/4 lb. Brussels sprouts, preferably large 2 small onions 1 Tbsp. extra virgin olive oil, divided use 3/4 lb. small potatoes, preferably 2-inches or smaller diameter Salt and grou...
  • Smokey Ratatouille (using grilled vegetables)
  • SMOKEY RATATOUILLE "In the classic French preparation for ratatouille, summer vegetables are cooked separately so that each retains its optimal flavor and texture. This preparation uses the grill for a similar approac...
ADVERTISEMENT
  • Like Pizza Hut Pan Type Pizza Dough
  • Pizza Hut Like Pan type Pizza Dough 1 1/3 cups water 2 teaspoons sugar 1 1/4 teaspoons salt 2 tablespoons olive oil 3 cups unbleached all purpose flour 1 teaspoon baking powder 1 3/4 teaspoons instant yeast 2 tablespoon...
  • Williams-Sonoma Bourbon-Glazed Ham
  • BOURBON-GLAZED HAM 1 fully cooked, bone-in whole ham, about 20 pounds 2 1/2 cups firmly packed dark brown sugar 1/3 cup bourbon 15 to 20 whole cloves Preheat oven to 325 degrees F. Line a shallow roasting pan with al...
  • Individual Pots de Creme (serves 2)
  • INDIVIDUAL POTS DE CREME 1/2 package (4 ounce) sweet baking chocolate 2 tablespoons egg substitute 2 teaspoons sugar 1/4 cup heavy (whipping) cream 1/4 teaspoon vanilla extract whipped cream (for garnish) Melt chocol...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Our year and half Jack Russel Terrir eats
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!