Tips for Good Trainers

Tips for Good Trainers

Things to Consider When Training Your Dog

It’s time to begin training your dog, great! There are a few things to keep in mind though when beginning to train your pooch.

The first thing is to remember is your tone! Dogs may not understand languages but they do know sounds and tones. If you are happy and use a silly voice, this tells your animal that all is good and will probably respond to you. BUT if you use an angry or monotoned sound, they may run away or not even respond.

Next is to use lots and lots of treats, they like foods and snacks. It’s just like at work, when you do well its wonderful to receive high praise or even a bonus. Dogs are the same, the more your praise and give treats, the more likely they will do the command over and over to get tasty stuff.

There are so many things to keep in mind but probably the most important aspect to remember is to do the training every day. When doing something every day, it becomes a habit and a routine, like brushing your teeth, as a child you were ingrained to always brush your teeth in the morning and at night which became a routine for you. Same with animals, doing something every day and sometimes several times a day will help teach your dog to do the command.

For more information and all the tips and tricks on getting your dog to start training, check out the full article the American Kennel Club has on their website.

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Basic Crepes

Basic Crepes

Basic Crepes

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Basic Crepes Recipe from allrecipes

Prep time: 10 minutes

Cooking time: 20 minutes

Serving size: 4 servings

Ingredients

  • 2 large eggs
  • ½ cup milk
  • ½ cup water
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 2 tablespoons butter, melted
woman frying blini in home kitchen - crepes recipe stock pictures, royalty-free photos & images
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Directions

  1. Prepare the Batter:
    • In a large mixing bowl, whisk together the eggs, milk, water, and salt. Gradually add the flour and melted butter, whisking vigorously until the batter is smooth.
    • Tip: Alternatively, you can combine all ingredients in a blender and process in short bursts until smooth.
  2. Cook the Crêpes:
    • Heat a lightly oiled griddle or frying pan over medium-high heat.
    • Pour approximately 1/4 cup of batter onto the pan. Tilt the pan in a circular motion to spread the batter evenly across the surface.
    • Cook until the top of the crêpe is no longer wet and the bottom turns light brown, about 1 to 2 minutes.
    • Run a spatula around the edge of the crêpe to loosen it, then flip and cook the other side until light brown, about 1 minute more.
  3. Serve Hot:
    • Serve the crêpes immediately. Top with fresh cream, mixed berries, or your favorite fillings.
crepes with fresh berries, chocolate sauce and powdered sugar - crepes with berries stock pictures, royalty-free photos & images
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Homemade Lasagna

Homemade Lasagna

Homemade Lasagna

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Homemade Lasagna Recipe from Delish

Prep time: 1 hour

Cooking time: 1 hour

Serving size: 10 to 12 servings

Ingredients

Bolognese Sauce:

  • 1 tsp. extra-virgin olive oil
  • 1 lb. (90% lean) ground beef
  • 1 lb. ground pork
  • 3 Tbsp. tomato paste
  • 2 (32-oz.) jars of marinara sauce
  • 2 tsp. kosher salt

Béchamel Sauce:

  • 4 cups whole milk
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 1/4 tsp. ground nutmeg
  • 2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper

Assembly:

  • 15 no-boil lasagna noodles (about 9 oz.)
  • 1 lb. whole-milk mozzarella, shredded
  • 3 cups finely grated Parmesan (about 7 oz.)
  • Cooking spray
  • Chopped fresh parsley, for serving
preparing traditional italian lasagna adding bolognese sauce - making homemade lasagna stock pictures, royalty-free photos & images
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Directions

Make the Bolognese Sauce:

  1. In a large pot over medium-high heat, heat the olive oil. Add the ground beef and pork, breaking it up with a wooden spoon, and cook until no longer pink, about 6 minutes. Drain excess fat.
  2. Stir in the tomato paste and cook for about 1 minute until incorporated.
  3. Add marinara sauce and stir to combine. Bring to a boil, then stir in 1 teaspoon of salt.
  4. Reduce heat to medium-low and simmer, stirring occasionally, until flavors meld, about 20 minutes. Adjust seasoning with the remaining 1 teaspoon salt, if needed.

Make the Béchamel Sauce:

  1. In a medium pot over medium heat, warm the milk until it’s warm to the touch but not boiling.
  2. In a large pot over medium heat, melt the butter. Add the flour and cook, whisking frequently, until it becomes light tan and resembles wet sand, about 2 minutes.
  3. Slowly whisk in the warm milk until fully combined. Increase heat to medium-high and continue whisking constantly until the sauce thickens and becomes smooth, 3 to 5 minutes.
  4. Scrape along the edges of the pot to incorporate any remaining butter-flour mixture. Stir in the nutmeg and season with salt and pepper.

Assemble the Lasagna:

  1. Preheat oven to 350°F. In a deep 13″ x 9″ baking dish, spread 1 1/2 cups of Bolognese sauce. Layer with 3 pasta sheets, 3/4 cup of béchamel sauce, and about one-fifth of the mozzarella and Parmesan cheese.
  2. Repeat the layering process 5 times, finishing with the remaining mozzarella and Parmesan cheese on top.
  3. Spray one side of a sheet of foil with cooking spray and cover the baking dish, greased side down.
  4. Bake for 20 minutes, then increase the oven temperature to 400°F. Uncover and continue baking until the sides are bubbling, the cheese is golden brown, and the top is darkened in spots, about 25 to 30 minutes.
  5. Turn the broiler to medium and broil the lasagna, watching closely, until the top is browned in spots, about 1 minute.
  6. Let the lasagna cool for 15 minutes before serving. Garnish with chopped parsley.
a delectable dish of lasagna served in a baking dish - making homemade lasagna stock pictures, royalty-free photos & images
Photo by Getty Images
Crab Cakes

Crab Cakes

Crab Cakes with Old Bay Donkey Sauce

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Crab Cakes with Old Bay Donkey Sauce Recipe from Foodnetwork

Prep time: 20 minutes

Cooking time: 1 hour

Serving size: 18 to 20 crab cakes

Ingredients

  • For the Crab Cakes:
    • 1 tablespoon vegetable oil
    • 1/4 cup finely chopped shallot
    • 1/4 cup finely chopped celery
    • 1/4 cup finely chopped red bell pepper
    • 1/3 cup panko
    • 2 teaspoons Old Bay Seasoning
    • Kosher salt and freshly ground pepper, to taste
    • 1 pound jumbo lump crabmeat
    • 1 large egg, beaten
    • 1/2 cup Donkey Sauce (recipe below)
    • 4 teaspoons minced fresh chives
    • 4 teaspoons minced fresh basil
  • For the Sauce:
    • 2/3 cup Donkey Sauce (recipe below)
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon minced fresh chives
    • 1 tablespoon minced fresh basil
    • 1 teaspoon Old Bay Seasoning
    • Lemon wedges, for serving
  • Donkey Sauce Ingredients:
    • 2 heads garlic
    • Extra-virgin olive oil, for drizzling
    • Kosher salt and freshly ground pepper, to taste
    • 1 cup mayonnaise
    • 1 teaspoon yellow mustard
    • 4 dashes of Worcestershire sauce
macro closeup of raw uncooked crab crabmeat fish cakes on parchment paper of baking oven tray in kitchen with herns - making crab cakes stock pictures, royalty-free photos & images
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Directions

Make the Crab Cakes:

  1. Heat the vegetable oil in a large skillet over medium heat. Add the shallot, celery, and bell pepper. Cook until just tender, 3 to 4 minutes.
  2. Stir in the panko, 1 teaspoon Old Bay, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Cook until the panko is lightly golden, 2 to 3 minutes. Transfer to a large bowl and let cool.
  3. Add the crabmeat, beaten egg, Donkey Sauce, chives, basil, and the remaining 1 teaspoon Old Bay to the bowl. Fold together until well combined, breaking up some of the crab.
  4. Preheat the oven to 425°F. Line 2 baking sheets with parchment paper. Using a 1-ounce scoop, mound balls of the crab mixture (18 to 20 balls) on the baking sheets, 2 inches apart. Flatten them slightly and refrigerate for 10 minutes.
  5. Bake, rotating the pans halfway through until the crab cakes are golden brown and cooked through; 15 to 18 minutes.

Make the Sauce:

  1. In a medium bowl, combine the Donkey Sauce, lemon juice, chives, basil, and Old Bay. Stir to mix.
  2. Serve the crab cakes with the sauce and lemon wedges.

Make the Donkey Sauce:

  1. Preheat the oven to 350°F. Slice off about 1 inch of the pointed top of each garlic head so the cloves are slightly exposed. Place the garlic heads on a sheet of foil and drizzle with olive oil. Season with salt and pepper.
  2. Tightly wrap the garlic in the foil and place it on a rimmed baking sheet. Roast until the garlic is very tender and soft, 35 to 40 minutes.
  3. Squeeze out 1/4 cup of the roasted garlic cloves (reserve the rest for another use) and mash thoroughly.
  4. In a medium bowl, combine the mashed garlic with mayonnaise, mustard, Worcestershire sauce, 1/4 teaspoon salt, and pepper to taste. Mix thoroughly. Refrigerate until ready to use.
crispy golden fish cakes - crab cakes stock pictures, royalty-free photos & images
Photo by Getty Images
January 31st 2025

January 31st 2025

Thought of the Day

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Until the rotten tooth is pulled out, the mouth must chew with caution.

Homemade Pop Tarts

Homemade Pop Tarts

Homemade Pop Tarts

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Homemade Pop-Tarts Recipe from The Pioneer Woman

Prep time: 15 minutes

Cooking time: 15 minutes

Serving size: 6 servings

Ingredients

  • 2 whole Refrigerated Pre-made Pie Crusts
  • 1/2 cup Fruit Jam, Any Variety, Plus 1 Tablespoon For Icing
  • 1 Tbsp. Cornstarch
  • 1 Egg
  • 1 cup Powdered Sugar
  • 1 Tbsp. Heavy Cream (or More As Needed)
  • Sprinkles
female making tasty toaster pastry at home - homemade pop tarts stock pictures, royalty-free photos & images
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Directions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a small bowl, combine ½ cup of your favorite jam with a bit of cornstarch to thicken. In another bowl, beat an egg until smooth and set aside.
  3. Lightly flour a clean surface and roll out two ready-made pie crusts into 11-inch circles. Trim the edges to create two 9-inch squares, then cut each square into six strips, about 3 inches wide.
  4. Place 1–2 tablespoons of the jam mixture near one end of each strip. Brush the edges around the jam with the beaten egg to act as glue. Fold the other end of the strip over the jam and press the edges to seal.
  5. Use a fork to crimp the edges of each tart for a decorative and secure seal. Repeat for all strips.
  6. Arrange the tarts on the prepared baking sheet and bake for 15–18 minutes, or until the crust turns golden. Allow the tarts to cool on the baking sheet.
  7. While the tarts cool, prepare the glaze by whisking together powdered sugar, 1 tablespoon of jam, and 1–2 tablespoons of cream until smooth. Drizzle the glaze over the tarts and decorate with sprinkles if desired. Let the glaze set before serving.
  8. Enjoy the tarts warm or at room temperature!
woman preparing jam filled pastry tarts - homemade pop tarts stock pictures, royalty-free photos & images
Photo by Getty Images
Herbed Steak Fries

Herbed Steak Fries

Herbed Steak Fries

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Herbed Steak Fries Recipe from Taste of Home

Prep time: 10 minutes

Cooking time: 15 minutes

Servings: 4 servings

Ingredients

  • 4 cups frozen steak fries
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons dried basil
  • 1-1/2 teaspoons dried parsley flakes
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon seasoned salt
  • 1/4 cup grated Romano cheese
Photo by Getty Images

Directions

  1. Prepare the Fries
    Preheat your oven to 450°F. In a large bowl, combine the first six ingredients and toss the steak fries to coat evenly.
  2. Bake the Fries
    Arrange the coated steak fries in a single layer on a greased 15x10x1-inch baking pan. Bake for 15–20 minutes or until lightly browned.
  3. Add Cheese and Serve
    Remove the fries from the oven and sprinkle them with cheese. Serve immediately and enjoy
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Chicken Curry

Chicken Curry

Chicken Curry

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Chicken Curry Recipe from Delish

Prep time: 20 minutes

Cooking time: 25 minutes

Servings: 4-6 servings

Ingredients

  • 1 large white onion, coarsely chopped
  • 1 jalapeño, seeded, coarsely chopped
  • 1 (2 1/2″) piece ginger, peeled, coarsely chopped
  • 8 cloves garlic, peeled
  • 3 Tbsp. vegetable oil
  • 2 Tbsp. curry powder
  • Kosher salt
  • 2 Tbsp. tomato paste
  • 2 cups tomato puree
  • 2/3 cup whole-milk yogurt
  • 2 lb. boneless, skinless chicken thighs
  • 1 tsp. garam masala
  • Basmati rice and chopped fresh cilantro, for serving
Photo by Getty Images

Directions

  1. Prepare the Onion
    • In a food processor, blend the onion into a puree. If the onion gets stuck, stir it with a spoon and continue pulsing. Transfer the onion puree to a small bowl.
  2. Make the Aromatic Paste
    • In the same food processor, combine jalapeño, ginger, garlic, and 1/2 cup of water. Blend until a smooth paste forms, then transfer to another small bowl.
  3. Cook the Base
    • Heat oil in a large pot over medium heat. Add curry powder and toast, stirring constantly, until fragrant, about 1 minute. Stir in the onion puree, season with salt, and cook until most of the moisture evaporates and it thickens into a paste, about 5 minutes. Add the jalapeño paste and cook for another minute, stirring occasionally. Mix in the tomato paste and cook until it darkens about 2 minutes.
  4. Blend the Sauce
    • Transfer the cooked onion mixture back to the food processor. Add tomato puree and yogurt, blending until the sauce is smooth. Pour the sauce back into the pot, stir in 1 cup of water, and bring to a boil. Reduce the heat to low and let the sauce gently simmer.
  5. Cook the Chicken
    • Pat the chicken thighs dry with paper towels and season them with salt. Add the chicken to the pot, cover, and cook over low heat, stirring every 5 minutes to prevent sticking. Cook until the chicken reaches an internal temperature of 165°F, about 20 minutes. Adjust seasoning with salt if needed, and sprinkle garam masala over the curry, stirring to combine.
  6. Serve
    • Divide cooked rice into bowls and spoon the chicken curry over the top. Garnish with fresh cilantro before serving.
Photo by Getty Images
Apple Crumble

Apple Crumble

Apple Crumble

Photo by Getty Images

Apple Crumble Recipe from The Pioneer Woman

Prep time: 20 minutes

Cooking time: 1 hour

Servings: 8-10 servings

Ingredients

Apple Filling

  • Salted butter, for the baking dish
  • 8 medium baking apples (such as Honeycrisp, Granny Smith, or Braeburn; about 4 pounds), peeled, cored, and sliced (4 lbs. 3 oz.)
  • 2 Tbsp. fresh lemon juice
  • 1 cup granulated sugar
  • 1 heaping Tbsp. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. kosher salt

Topping

  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1 cup chopped walnuts
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • Pinch of kosher salt
  • 8 Tbsp. (1 stick) salted butter, melted
  • Ice cream or warm caramel sauce, for serving
Photo by Getty Images

Directions

  1. Prepare the Apples
  2. Preheat your oven to 350°F and butter a 13×9-inch baking dish. Add sliced apples to the dish and drizzle with lemon juice, tossing gently to coat. Spread the apples evenly across the dish. Combine granulated sugar, flour, cinnamon, and a pinch of salt in a bowl. Sprinkle this mixture over the apples and toss to ensure the slices are well coated.
  3. Make the Topping
  4. In another bowl, combine flour, brown sugar, chopped walnuts, baking powder, baking soda, and a small pinch of salt. Stir in melted butter until the mixture is crumbly. Spread this topping evenly over the apples.
  5. Bake the Crisp
  6. Bake the dish for 55–60 minutes, or until the topping is golden brown and crisp. Serve the apple crisp warm or at room temperature. Pair it with ice cream or drizzle with caramel sauce for an extra treat.
Photo by Getty Images
Butternut-Gouda Pot Stickers

Butternut-Gouda Pot Stickers

Butternut-Gouda Pot Stickers

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Butternut-Gouda Pot Sticker Recipe from Taste of Home

Prep time: 45 minutes

Cooking time: 15 minutes

Servings: about 4 dozen

Ingredients

  • 1 small butternut squash (about 2-1/2 pounds)
  • 1 tablespoon butter
  • 1 small sweet red pepper, finely chopped
  • 1 small onion, finely chopped
  • 2 cups shredded Gouda cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 package (10 ounces) pot sticker or gyoza wrappers
  • 3 tablespoons canola oil, divided
  • 3/4 cup water, divided
Photo by Getty Images

Directions

  1. Slice the butternut squash in half lengthwise and remove the seeds. Place the halves, cut side down, into a microwave-safe dish. Add about 1/2 inch of water to the dish, cover, and microwave on high until the squash is tender, approximately 15–20 minutes. Let it cool slightly, then scoop out the flesh and mash it.
  2. Heat butter in a skillet over medium heat. Add finely chopped onion and bell pepper, cooking until softened, about 4–6 minutes. Combine this mixture with the mashed squash, then mix in shredded cheese, a pinch of salt, thyme, and black pepper.
  3. Take one dumpling wrapper (keep the rest covered with a damp towel to prevent drying). Place about a tablespoon of the squash mixture in the center. Moisten the edge of the wrapper with water, fold it over the filling, and pleat the front side to create a pouch shape. Flatten the bottom of the pot sticker slightly so it can stand upright. Repeat with the remaining wrappers and filling.
  4. Heat a tablespoon of oil in a large nonstick skillet over medium heat. Arrange about a third of the pot stickers in the pan and cook until the bottoms are golden, around 1–2 minutes. Carefully add 1/4 cup of water, then quickly cover the skillet to trap the steam (be cautious of splattering). Steam for 3–4 minutes, then uncover and cook until the bottoms are crisp and the water has evaporated about 1–2 minutes. Repeat the process for the remaining pot stickers.
Photo by Getty Images

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