Best Birds Nest Recipes

BIRDS IN A NEST

Steps:

• Place a very large nonstick skillet over low heat. Add the oil and garlic clove into the skillet and gently infuse the garlic flavor into the oil. In the meantime, using a round cookie cutter or an empty can, cut out the center of all 6 slices of bread. Add the prepared bread slices to the garlic infused oil. Crack the eggs 1 at a time and drop them into their "nests" or, the center of each slice of bread. Drain and slice red pepper. Add a strip or 2 of red pepper to each nest. Season the birds in their nests with salt and pepper and sprinkle a little cheese into each nest. Gently turn the birds in their nests and turn off the heat. Let the eggs sit in their nests 5 minutes more, then transfer to a platter and serve.

SOUTHERN-STYLE BIRDS IN A NEST WITH BUTTER GRITS, GREENS WITH BACON, OVER-EASY QUAIL EGGS AND GREEN TOMATO AND GREEN APPLE CHUTNEY

Steps:

• For the chutney: Combine the green tomatoes, brown sugar, cider vinegar, curry powder, mustard seeds, fennel pollen, allspice, ginger, apple and red onion in a medium heavy-bottomed pot. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, for about 30 minutes. Taste and thin with chicken stock as desired. Adjust the seasonings to taste.
• For the greens and bacon: Heat the olive oil in a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp; remove to a paper-towel-lined plate. Lower the heat to medium, add the garlic and shallot, and cook, stirring occasionally, for 3 to 5 minutes. Add in the chard and beet greens and let wilt for a few minutes. Deglaze the pan with vinegar, then add the sugar, nutmeg, salt and pepper to taste, and a dash of hot sauce. Add some of the bacon back to the pan, and combine. Use the remaining bacon as garnish.
• For the butter grits: In a medium saucepan, bring the chicken stock, 1 teaspoon salt and 1 tablespoon of the butter to a boil. Add the grits and bring to a simmer. Stir, then partially cover, and cook, whisking occasionally, until the liquid is absorbed, about 15 minutes.
• Add in 1/2 cup milk, whisk and partially cover. Cook, whisking occasionally, for another 15 minutes.
• Add in the remaining 1/2 cup milk and cook partially covered, whisking occasionally, another 15 minutes.
• Add the remaining tablespoon butter and season to taste with salt. Use additional stock to adjust the consistency as needed. Serve the grits with the quail eggs.

BIRDS' NEST PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
• Place apples in prepared dish. Stuff the core of each apple with brown sugar, pressing down slightly. Reserve any remaining sugar. Sprinkle all the apples with the 1/4 teaspoon nutmeg. Place dish in preheated oven to start baking while the batter is prepared.
• Beat egg whites until stiff. In a separate bowl, beat yolks until they change color. Stir milk and maple flavoring into beaten yolks. In a third bowl, combine flour, cream of tartar, baking powder, salt and any remaining brown sugar until well mixed. Pour flour mixture all at once into egg yolk mixture and stir until smooth. Fold beaten egg whites into yolk batter.
• Remove apples from oven and pour batter evenly over and around apples.
• Bake in preheated oven 45 to 60 minutes more, until crust has browned. Turn each apple, surrounded by some fluffy crust onto a plate and serve at once with sweetened cream.
• To make sweetened cream: Stir confectioners' sugar and 1/4 teaspoon nutmeg into heavy cream.

BIRDS NEST PIE

Steps:

• Divide apples evenly between two greased 9-inch pie plates; set aside.
• In a mixing bowl, combine flour, sugar, baking soda, cream of tartar, sour milk and egg; mix well.
• Divide batter and pour over apples.
• Bake at 350° for 25-30 minutes or until pies are lightly browned and test done.
• Immediately invert onto serving plates (so apples are on the top).
• Combine all topping ingredients; sprinkle over apples.
• Serve warm.

BIRDS NEST BREAKFAST CUPS

Steps:

• Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand. Bake hash browns at 425 degrees for 15-18 minutes or until toasty. Once they're finished, take them out and lower the temp of the oven to 350 degrees. Crack an egg into each of the cups Top with bacon and a sprinkle of extra cheese Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them). Slide a knife along the edges to remove from pan when cooled.

BIRDS NEST COOKIES

Steps:

• Cream butter and brown sugar.
• Add egg yolks and vanilla.
• Sift flour and salt and stir until combined.
• Roll teaspoonful of dough into balls.
• Dip in slightly beaten egg white and roll in finely chopped nuts or flaked coconut.
• Place on ungreased baking sheet and press thumb into center of each. You can also you the handle of a wooden spoon.
• Bakeat 350 deg. F. for 5 minutes, Indent again. Bake 8-10 minutes more.
• Cool then fill with candied cherries or assorted jams or jellies.

BIRDS'-NEST PUDDING (LITTLE HOUSE)

Steps:

• Butter a baking dish (2-quart). Peel and core the apples and place them in the dish. Fill the wholes with brown sugar, pressing slightly, and sprinkle half the nutmeg on top. Place in preheated 350 ° F oven to start baking while you prepare the batter.
• Separate the eggs, putting the yolks into a larger bowl and the whites onto a platter. Beat whites with a fork or whisk until they no longer slip from the tilted platter. Beat the yolks until they change color; stir in maple flavoring and milk. In smaller bowl mix flour, cream or tartar, baking powder, salt, and any remaining brown sugar. Stir this mixture quickly into the liquid. Fold the egg whites into this thin batter.
• Pour the batter evenly over and around the partly cooked apples and return dish to the oven, baking it until the crust has browned, another 45 minutes to 1 hour.
• While the pudding bakes, stir the powdered sugar and remaining nutmeg into a pitcher of heavy cream. Take the finished pudding directly to the table before it falls, and turn each serving onto a plate so the apple is nested in the fluffy crust. Pour sweetened cream over them.

BIRDS' NEST PUDDING

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
• 2. Place apples in prepared dish. Stuff the core of each apple with brown sugar, pressing down slightly. Reserve any remaining sugar. Sprinkle all the apples with the 1/4 teaspoon nutmeg. (This is important to do - Place dish in preheated oven to start baking while the batter is prepared.)
• 3. Beat egg whites until stiff. In a separate bowl, beat yolks until they change color. Stir milk and maple flavoring into beaten yolks. In a third bowl, combine flour, cream of tartar, baking powder, salt and any remaining brown sugar until well mixed. Pour flour mixture all at once into egg yolk mixture and stir until smooth. Fold beaten egg whites into yolk batter.
• 4. Remove apples from oven and pour batter evenly over and around apples. Bake in preheated oven 45 to 60 minutes more, until crust has browned. Turn each apple, surrounded by some fluffy crust onto a plate and serve at once with sweetened cream.
• 5. To make sweetened cream: Stir confectioners' sugar and 1/4 teaspoon nutmeg into heavy cream.

THAI BIRDS NEST BEEF

Steps:

• Place the meat in a plastic bag with the oyster sauce making sure all of the meat is coated. Place the bag in the refrigerator and marinate several hours or over night.
• Put two inches of oil in a large wok and bring to high heat. Drop the vermicelli into the oil and turn almost immediately. Make sure all of the vermicelli comes into contact with the oil. Otherwise it will not expand and will be inedible. Remove, drain, and reserve.
• Pour most of the oil into a heat proof bowl and allow it to cool to return to its container. Put meat in the wok and sear each side for 15 seconds. Remove, drain, and reserve.
• Add a little more of the oil to the wok, if necessary, and stir-fry the carrot, onion, and garlic 4 minutes.
• Add the remaining vegetables and cook for 4 more minutes.
• Meanwhile, slice the beef into ½ inch x 2 inch strips. Add the beef, vinegar, soy, and stock and simmer until it thickens a little.
• Make a mound of the vermicelli( the birdsnest ) on a plate. Spoon the beef mixture on top of the nest and add the chili sauce and some additional vermicelli for a crunchy topping.

BIRDS NEST TOPPER

Steps:

• In a large resealable plastic bag, combine coconut and, if desired, food coloring. Seal bag and shake to tint coconut; set aside., In a large microwave-safe bowl, microwave marshmallows and butter until melted; stir until smooth. Stir in toasted coconut. With greased hands, shape mixture into small eggs, about 1-1/2 inches long. Add eggs a few at a time, to coconut; shake vigorously to coat. Place eggs on a waxed paper-lined sheet; let stand until set., Shaved Coconut Nest: Pierce the eyes of a fresh coconut with hammer and clean nail. Invert coconut into a colander set in a bowl to drain liquid. Using the hammer, crack the coconut in half. With the end of a vegetable peeler, pry the coconut meat from the shell, keeping coconut in large pieces for longer strips. Using the peeler, cut coconut into very thin strips, cutting along the brown skin for color., Arrange coconut in single layer on ungreased baking sheets. Let stand at room temperature 1 hour or until dry to the touch. Bake at 350° for 5-10 minutes or until lightly toasted, stirring occasionally. Arrange on cake to form a nest; fill with Coconut Bird Eggs.

LITTLE BIRDS IN A NEST

Steps:

• Pound the meat into sheets about an eighth-inch-thick. Place a slice of prosciutto on each, lay a sage leaf in the center and roll tightly, pressing constantly, tucking in the sides to make compact cylinders roughly three-and-a-half-inches long. Set aside, uncovered.
• Peel the eggplant and cut the flesh into large julienned strips - about the size of big french fries. Set aside.
• Cut the zucchini into julienned strips slightly smaller than the eggplant. Set aside.
• Put two tablespoons of the oil in a large, nonreactive saucepan over medium-high heat and heat until it almost smokes. Add the julienned eggplant, zucchini and salt, stirring well. Continue to cook, stirring often, until the eggplant is thoroughly soft and the zucchini barely translucent, about 15 minutes. The mixture may stick at first but will loosen as cooking proceeds. Remove the vegetables with a slotted spoon and keep them covered in a warm place. Reduce the heat to low.
• If necessary, add just enough additional oil to the pan to film the bottom. Add the garlic and orange zest and cook, stirring, for three minutes. Stir in the orange juice and tomatoes and simmer over medium heat for about 12 minutes, or until the sauce is thick.
• After the sauce has cooked five minutes, warm four large serving plates. Put the remaining tablespoon of oil in a wide, nonstick skillet over medium-high heat. When it shimmers, add the butter. Put in the beef rolls seam side down and cook until they are seared. Turn with tongs and continue cooking, shaking the pan, for about five minutes, or just until meat is nicely browned. Interior should remain pink. Remove the rolls, keeping them warm.
• Pour the vermouth into the skillet and boil, stirring to get up all browned bits, until reduced to about two tablespoons. Stir in the tomato sauce and any juices collected under the vegetables.
• Spread the sauce evenly over the plates. Make nests of the mixed vegetables and arrange two beef rolls on each. Serve at once.

BIRDS NEST

Steps:

• Melt together peanut butter and butterscotch morsels. When melted add noodles.
• Then take and put ice cream scoop size on wax paper.
• Refrigerate till hard.