BIRD FOOD RECIPE RECIPES

Name: Bird to the Last Drop
Prep time: 1 h 45 min
Cook time: 5 min
Total time: 1 h 50 min
Yield: 6 servings
Ingredients: 2 quarts vegetable stock; 1 turkey carcass; 1 (10-ounce) box frozen mixed vegetables; 1/2 cup rice; 2 cups cooked turkey, cubed; 1 teaspoon Old Bay seasoning; 2 teaspoons dried thyme; Salt and pepper, to taste

BIRD TO THE LAST DROP RECIPE | ALTON BROWN | FOOD NETWORK

Bird to the Last Drop Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories main-dish

Total Time 1 hours 50 minutes

Prep Time 1 hours 45 minutes

Cook Time 5 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 quarts vegetable stock
1 turkey carcass
1 (10-ounce) box frozen mixed vegetables
1/2 cup rice
2 cups cooked turkey, cubed
1 teaspoon Old Bay seasoning
2 teaspoons dried thyme
Salt and pepper, to taste

Steps:

Combine the vegetable stock and the turkey carcass in a large soup pot over low heat and bring to a simmer. Cover and simmer for 1 hour.
Add the remaining ingredients to the stock. Cover and simmer for an additional 20 minutes.
Remove the bones before serving.

CHARLIE BIRD'S FARRO SALAD RECIPE | INA GARTEN | FOOD NET…

Charlie Bird's Farro Salad Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories side-dish

Total Time 1 hours 0 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup pearled farro (6 ounces)
1 cup fresh apple cider
2 bay leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup roasted, salted pistachios, whole or chopped
1 cup roughly chopped fresh parsley
1 cup roughly chopped fresh mint leaves
1 cup cherry or grape tomatoes, halved through the stem
1/3 cup thinly sliced radishes (2 to 3 radishes)
2 cups baby arugula
1/2 cup shaved Italian Parmesan cheese
Flaked sea salt, such as Maldon

Steps:

Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

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From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 684 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. Grease and line two 23cm round cake tins.
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BIRD TO THE LAST DROP RECIPE | ALTON BROWN | FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Total Time 1 hours 50 minutes
Category main-dish

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2. Grease and line two 23cm round cake tins.
3. Sift the flour and cinnamon into a mixing bowl, then add the sugar and a large pinch of sea salt.
4. Peel the bananas and mash them up with a fork in another bowl. Drain and finely chop the pineapple and add to the bananas with the oil, eggs and vanilla extract. Mix until combined, then fold into the dry mixture until smooth.
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9. To make a brittle topping, place the caster sugar and a splash of water in a non-stick frying pan on a medium heat. Shake flat and don’t stir it, just swirl the pan occasionally until dissolved and lightly golden.
10. Add the pecans and a pinch of salt, spoon around to coat, and when nicely golden, pour onto a sheet of oiled greaseproof paper to set (check out the how-to video below).
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