FEED THE BIRDS FLAPJACK
A delicious and almost healthy seed and fruit flapjack
Provided by little-meep
Time 45m
Yield Makes Slices
Number Of Ingredients 0
Steps:
- grease and line the tin and preheat oven to 180C/gas 4
- melt the butter, sugar and honey in a pan over a low heat until combined
- remove from the heat and stir in the oats and seeds/fruit
- press into the prepared tin and bake for around 20-25 minutes until golden on top
- allow to cool and cut into slices
BIRDS IN A NEST
Provided by Rachael Ray : Food Network
Time 15m
Yield 6 servings
Number Of Ingredients 7
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.
BIRDS' NESTS IV
Steps:
- Separate the eggs. Chop the nuts fine.
- Cream together 1 cup softened butter and sugar. Add the yolks, and beat well. Add the flour, and mix well.
- Make small balls out of dough. Roll balls in egg white, and then in the nuts. Place balls on greased cookie sheets, and press center of cookie with thumb. Bake at 350 degrees F (175 degrees C) for 8 minutes. Press center of cookie again, bake until lightly browned 4 to 6 minutes. Cool cookies on racks.
- To make frosting, begin by blending the water, shortening, vanilla, and 1/4 cup softened butter or margarine together thoroughly. Slowly add confectioners' sugar, and mix until smooth and creamy. More water may be needed to make desired consistency.
Nutrition Facts : Calories 456.6 calories, Carbohydrate 44.5 g, Cholesterol 54.6 mg, Fat 30.8 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 11.2 g, Sodium 99.1 mg, Sugar 32.3 g
FOR-THE-BIRDS FEEDER
The Cheerios® Cookbook shares a recipe! Need a rainy-day project? Gather a group of crafty kids and create sweet "tweets" for the birds.
Provided by Betty Crocker Kitchens
Categories Gifts & Decor
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Use the pencil to poke a hole in the pointed end of the ice cream cone.
- Twist a knot in the end of the pipe cleaner. Thread the pipe cleaner into the ice cream cone and out the hole (the knot will hold the pipe cleaner in place).
- Use the table knife to spread the peanut butter on the outside of the cone. Press the cereal all over the peanut butter to cover the cone. Sprinkle the birdseed over the cone, pressing it into the peanut butter with your fingers.
Nutrition Facts :
BEEF AND BROCCOLI STIR-FRY FROM BIRDS EYE®
A delicious beef and broccoli stir fry is on the table is less than 30 minutes with handy prepared veggies and rice.
Provided by Bird's Eye
Categories Trusted Brands: Recipes and Tips Birds Eye®
Time 22m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.
- Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
- Serve over prepared rice and sprinkle, if desired, with chopped peanuts.
Nutrition Facts : Calories 308 calories, Carbohydrate 26.9 g, Cholesterol 38.9 mg, Fat 10.5 g, Fiber 2.4 g, Protein 23 g, SaturatedFat 2 g, Sodium 351.3 mg, Sugar 4.5 g
CHOCOLATE BIRDS' NESTS
Provided by Food Network Kitchen
Time 3h5m
Number Of Ingredients 0
Steps:
- Melt 8 ounces chopped semisweet chocolate in a heatproof bowl set over a saucepan of simmering water, stirring. Remove the bowl from the pan and stir in 2 cups canned potato sticks. Coat a 6-cup muffin pan with cooking spray and scoop some of the chocolate mixture into the cups; make an indentation in each to form nests. Chill until set, at least 3 hours. Fill with marcona almonds.
SOUTHERN-STYLE BIRDS IN A NEST WITH BUTTER GRITS, GREENS WITH BACON, OVER-EASY QUAIL EGGS AND GREEN TOMATO AND GREEN APPLE CHUTNEY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 28
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' NESTS
Make cookies that look like bird nests! Pretty for school spring celebrations or Easter. You can use egg-shaped candies in lieu of the jellybeans, too.
Provided by Valerie Cain Cuff
Categories Desserts Cookies No-Bake Cookie Recipes
Time 30m
Yield 18
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together the crispy rice cereal and coconut. In a large saucepan, combine corn syrup, brown sugar, peanut butter, and vanilla. Cook over medium heat stirring frequently until the mixture comes to a boil. Remove from heat, and stir in the coconut and cereal mixture until it is well coated. Set the mixture aside until cool enough to handle.
- Form the mixture into balls, then make an indention in the center so that they look like little bird nests. Place two or three jelly beans into each nest.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 24 g, Fat 6.5 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 143.1 mg, Sugar 13 g
BIRDS' NEST PUDDING
Just like the ones from Little House.
Provided by Jeri Zieman
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h30m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 647.9 calories, Carbohydrate 84.1 g, Cholesterol 214.4 mg, Fat 32.7 g, Fiber 3.2 g, Protein 8.7 g, SaturatedFat 19.7 g, Sodium 314.8 mg, Sugar 62 g
BIRDS NEST PIE
Here's an easy one for ya. Plain and simple. I usually thinly slice the apples with the slicing disc on my food processor and away they go. Enjoy with a dip of your favorite ice cream.
Provided by luvmybge
Categories Pie
Time 45m
Yield 2 pies
Number Of Ingredients 10
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
Categories Egg
Number Of Ingredients 9
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.
CLASSIC BEEF STEW FROM BIRDS EYE®
Using prepared hearty stew veggies and beef broth, you can have delicious beef sirloin stew on the table in under half an hour.
Provided by Bird's Eye
Categories Trusted Brands: Recipes and Tips Birds Eye®
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in large deep nonstick skillet over medium high heat and brown beef.
- Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
Nutrition Facts : Calories 298.4 calories, Carbohydrate 17.9 g, Cholesterol 60.3 mg, Fat 14 g, Fiber 3.5 g, Protein 21.1 g, SaturatedFat 4.8 g, Sodium 655.4 mg, Sugar 2.5 g
BARK BUTTER FOR FEEDING BIRDS
We use this in the fall and push it in to the bark of the tree and then we rub bird seeds and fruits into it and the birds love it we have a couple ladder back hairy wood peckers that come around all the time for it.... we enjoy sitting in the back yard and watching them. we have gotten our camera out and taken pics of the birds...
Provided by JoSele Swopes
Categories Other Non-Edibles
Time 10m
Number Of Ingredients 4
Steps:
- 1. Mix and Serve This simple mix and serve treat attracts a lot of woodpeckers and other birds. Mix lard, peanut butter and flour. Then add cornmeal. Stir until it's the consistency of putty.
- 2. Press the mixture into the bark of trees or on your pinecone feeders, etc....then press bird seed and fruit into the tree incase of pinecone or such roll in bird seed and or fruit.
BIRDS NEST COOKIES
Make and share this Birds Nest Cookies recipe from Food.com.
Provided by LizP5885
Categories Dessert
Time 30m
Yield 65 cookies
Number Of Ingredients 7
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.
Nutrition Facts : Calories 71.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 21, Sodium 61.4, Carbohydrate 6.9, Fiber 0.2, Sugar 2.5, Protein 0.9
SAUTEED STUFFED VEAL BIRDS
Provided by Mimi Sheraton
Categories dinner, sauces and gravies, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut scaloppines in half diagonally so you have 12 pieces.
- To prepare filling, toss together all ingredients except 3 tablespoons olive oil, wine, butter and lemon juice.
- Place generous teaspoonful of stuffing on wide end of each scaloppine and roll tightly, securing with toothpick or kitchen thread.
- Heat 3 tablespoons oil and 3 tablespoons butter in 10-inch frying pan and when bubbling subsides, brown veal birds on all sides slowly. Add 1 cup wine and 1/2 cup stock. Cover and simmer for 20 minutes; check to see if more moisture is needed in pan, in which case add water or stock.
- Remove veal to heated platter. Skim fat from pan juices. Add remaining butter and about 1 tablespoon lemon juice to pan and bring to boil over high heat, stirring in coagulated meat juices. Pour over veal and serve with steamed rice.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 9 grams, Sodium 523 milligrams, Sugar 1 gram, TransFat 0 grams
VEAL BIRDS PAPRIKA
Steps:
- In a heavy skillet cook 1/2 cup of the onion and the mushrooms in 6 tablespoons of the butter over moderate heat, stirring occasionally, until the onion is golden, stir in the bread crumbs, the basil, and salt and pepper to taste, and let the filling cool. Divide the filling among the cutlets and fold in the long sides of each cutlet 1/2 inch. Starting with a short side, roll up the cutlets and tie them at each end with kitchen string.
- In a large heavy skillet heat 2 tablespoons of the remaining butter over moderately high heat until the foam subsides, in it brown the veal birds, patted dry, and transfer them as they are browned to a bowl. In the skillet cook the remaining 1 cup onion in the remaining 1 tablespoon butter over moderate heat, stirring, until it is golden, stir in the stock, the tomato purée, and the paprika, and add the veal birds with any juices that have accumulated in the bowl. Simmer the mixture, covered, for 15 to 20 minutes, or until the veal is tender. Arrange the noodles on a platter, remove the string from the veal birds, and transfer the veal birds with tongs to the platter. Reduce the heat to low, whisk the sour cream and salt and pepper to taste into the skillet, and cook the sauce, stirring occasionally, until it is hot, but do not let it boil. Serve the sauce separately.
ROAST OF INCREDIBLE GAME BIRDS WITH PROPER POLENTA
This Italian-style extravaganza is a luxury version of a Sunday roast. Use whatever game's available, or combine game birds with everyday chicken. If you give your butcher some notice, he can get you almost anything that's in season and prepare it for you!
Provided by Jamie Oliver
Categories main-dish
Time 2h25m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat your oven to full whack about 500 degrees F.
- Either ask your butcher to spatchcock the guinea fowl or chicken, and the pheasant for you, or have a go at doing it yourself. Turn the bird upside down and cut underneath the legs with a good pair of scissors. Remove the bony part of the carcass that has no meat on it (bearing in mind that you want to save the incredible meat around the legs) and open the bird out like a book. You can then stuff the cavities of the other birds with flavorings - a sprig of rosemary, a sprig of thyme and a little orange or lemon zest.
- Place the onion, celery and carrots in a large roasting pan (or 2 small ones) and lay the sausages and birds on top. Throw in the bay leaves and the rest of the thyme and rosemary. Drizzle with olive oil and massage it into each bird. Season all the meat generously. Place in the preheated oven and immediately turn the temperature down to 350 degrees F. Cook for 1 to 1 1/2 hours, turning the birds a few times, until the meat is juicy and cooked through to the bone.
- After half an hour, bring 1 quart of salted water to the boil in a non-stick pan and whisk in the polenta. Turn the heat right down, place a lid on so it's ajar (otherwise the pan might spit hot polenta at you!) and simmer for 50 minutes, stirring it as often as you can. If it starts to become too thick, add some more hot water.
- Remove the birds from the oven, lift them out of the pan and keep warm. Put the pan on the burner, pour in the wine and simmer gently to make a quick sauce. Then see to the polenta - it'll need some serious perking up now. Stir in about 3/4 of the butter and all the grated Parmesan. Once smooth, taste and season if required. It should now be delicious! Spoon all the polenta onto a big board or platter, spread it out evenly and put to 1 side to firm up a little.
- Give your sauce a stir and add the rest of the butter. Strain it through a sieve into a pan, pressing down hard. Cut the bigger birds into drumstick thighs and breast pieces and place with all the other birds on top of your polenta. Slice the sausages and add to the pile. Spoon the red wine sauce over the top and finish with a drizzle of extra-virgin olive oil. Put the board in the middle of the table and let everyone dive in. A fantastic feast!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
LOVE BIRDS - CHICKEN IN PASTRY
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 8 servings as party offering or 4 as entree
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.
- Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. Bake 12 to15 minutes, until golden.
- For entree portions, simply leave chicken breast whole and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut outs such as heart shapes.
GOLDEN CHICKEN WITH NOODLES FROM BIRDS EYE®
Browned chicken breasts and carrots are simmered in broth, tossed with hot cooked egg noodles and grated Parmesan cheese for a weeknight meal that's ready in 20 minutes.
Provided by Bird's Eye
Categories Trusted Brands: Recipes and Tips Birds Eye®
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Melt 2 Tbsp. butter in 12-inch nonstick skillet and cook chicken, turning once, 8 minutes or until golden brown.*
- Add Recipe Ready Cuts Sliced Carrots and chicken broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes.
- Toss hot cooked noodles in serving bowl with remaining butter and parmesan cheese. Top with chicken and carrots and sprinkle, if desired, with parsley.
Nutrition Facts : Calories 505.3 calories, Carbohydrate 50.1 g, Cholesterol 141.7 mg, Fat 17.9 g, Fiber 4.6 g, Protein 32.3 g, SaturatedFat 9.5 g, Sodium 533.9 mg, Sugar 1.4 g
BREAD BIRDS
These dinner rolls are made special by innkeeper Iris Karl for honeymooners or couples celebrating anniversaries. Iris uses currants for the eyes and a slivered almond for the beak.
Provided by Taste of Home
Time 1h
Yield 16 rolls.
Number Of Ingredients 14
Steps:
- In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a saucepan, melt butter. Add milk and water; heat to 120°-125°. Add to flour mixture and mix well. Stir in extract and egg; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down; divide into 16 pieces. To shape birds, roll each piece into a 10-in. rope; tie into a knot. Cut one end a few times with a scissors to form tail feathers. Tuck in the other end of the nose to form beak. Place on a greased baking sheet. Cover and let rise until almost doubled, about 30 minutes. , Bake at 350° for 17-20 minutes or until golden brown. Combine honey butter ingredients; brush over the hot rolls. Return to the oven for 3 minutes. With a toothpick, make small holes for the beak and eyes. Insert a slivered almond for the beak and currants for eyes. Serve with remaining honey butter if desired.
Nutrition Facts :
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