Bird Recipes
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These recipes have been gathered from many chat groups and websites across the internet. If you see yours here and would like credit let me know, or if you would like it removed. I apologize but I have been collecting recipes for some time and can not remember where they all came from.
Baking Cookies
Layered Salad Recipe
Once a week, layer in plastic storage containers the following:
Layer 1 - (bottom layer) - chopped greens, which are varied each
week. One week, use collard greens and parsley and mustard greens, and the
next use Swiss chard, kale and dandelion greens.
Layer 2 - chopped (1/4 to 1/2 inch cubes) green vegetables, including
any of the following: Brussels sprouts, zucchini and other summer squash,
jicama, red or green peppers, fresh hot peppers, chayote squash, green
beans, fresh
peas, cucumber, celery, anise root, etc.
Layer 3 - chopped broccoli and shredded carrots (you can use cooked
and chopped sweet potato or winter squash.)
Layer 4 - dry, uncooked pasta. This will absorb some of the moisture
from the mix and soften nicely.
Layer 5 - cooked beans. Buy one of the 13 or 17 bean soup mixes, Soak
them overnight, rinse, and then bring to a boil and cook for about 25
minutes, then drain.
Layer 6 - a mixture of chopped apples, oranges (You can use other
types of citrus instead of oranges, including grapefruit, lemons,
tangerines, etc.) and whole grapes (you can substitute fresh blueberries and
pitted ripe cherries, or fresh cranberries)
Layer 7 - frozen mixed vegetables.
The containers are then placed in the refrigerator (don't freeze).
Issues of freshness: this mix stays fresh in these tubs for up to seven days
for three reasons:
1. Layered salads stay fresher longer.
2. The orange juice filters down and slightly acidifies that mix.
3. The frozen mixed vegetables placed on top super-cool the mix immediately
(cold air sinks/warm air rises).
Use each morning, empty out one container into a large mixing bowl. At that
point, you can add other foods that might not either hold up, or stay fresh
in the layered mix, such as: soft fruits (blueberries, peaches, plums, kiwi
fruits, melon, etc), sprouts, or cooked grains (amaranth, quinoa, brown
rice, barley, pine nuts or walnut pieces etc).
Once everything from the tub is completely mixed together, put into another
large bowl - eight scoops of this fruit and veggie mix, one scoop of seed
mix and one scoop of pellets.
This is then mixed together and fed to the birds.
One container will keep for about three days, even after being opened and
mixed up.
2 large eggs
1/4 cup walnuts
1/4 cup raisins
18 oz. box corn bread
1/3 cup cranberry juice ( I use cran-apple )
1/4 cup applesauce
1/2 cup mixed vegetables, defrosted, and chopped fine
1/2 cup chopped broccoli
1. Preheat oven to 400 degrees
2. In a large bowl, stir together, eggs, applesauce, cranberry juice, mixed vegetables and broccoli.
3. Add corn bread mix a little at a time. Stir until well combined.
4. Stir in raisins and walnuts.
5. Pour batter into well greased 8x8 pan.
6. Bake for 20 min.
7. When cool, cut into squares and store in an airtight container in the refrigerator.
Top of page
seed
honey
nuts
1. Mix some treat seed with pure honey.
2. Add some nuts in a size good for your bird.
3. Wrap with saran wrap.
You can give it too them soft or put it in the fridge for a few days to
harden.
Top of page
Cockatiel cookies
1 egg (shell optional)
1/2 cup oatmeal (regular with NO sugar)
1/2 cup whole wheat flour
1/4 cup seed or pellets
1. Add water until a thick dough forms.
2. Spoon by 1 oz sized lumps onto parchment papered cookie sheet.
3. Cook at 350*F for 10 minutes or until toothpick comes out clean.
DO NOT STORE IN ANY WARM AREAS IN A PLASTIC BAG. STORE IN A PAPER BAG OR
FREEZE THEM.
Good for 2 weeks
Mashed Sweet Potatoes
Sweet Potato (or piece depending on number of birds and size)
Optional:
Peanut butter
Spirulina
Wheat grass
1. Pierce a sweet potato a few times with a knife or fork.
2. Microwave until fork tender.
3. Cut up into chunks, mash with a fork.
Option: mix in a tiny bit of peanut butter, spirulina, or wheat grass. You
can add about anything.
Let cool until just warm then feed to birds.
Birdie Muffin Recipe
Jiffy Corn Bread Mix
Fruits
Vegetables
1. Mix Bread mix with water or juice. DO NOT USE MILK
2. Add fruits and vegetables
3. Follow directions on box to cook muffins
Freeze extra muffins.
Pop in microwave to thaw and serve a little warm.
Kitchen Sink Birdie Bread
2 corn muffin mix
4 eggs crushed with shells.
Glob of peanut butter
handful of pet amine
Pellet dust
6 oz baby food
Carrots or sweet potatoes
Nuts
Raisins
1. Moisten with juice.
2. Bake according to instructions.
This can be frozen and handed to large birds in chunks and easily mashed up
with frozen and fresh veggies for small and large birds. Top off with some
fresh fruit.
Tosca's Pumpkin Goo
Canned pumpkin puree
Cinnamon
Sugar (or honey, molasses)
Optional
Raisins
1. Mix any amount of canned pumpkin puree with a little bit of cinnamon and
sugar (raisins)
2. Warm it gently in the microwave or stovetop.
Thrifty Baby Helper
2 Tablespoons of sugar-free organic Peanut Butter
1/2 cup hi-protein pellets
1/2 cup Maseca flour (This is the flour used to make tortillas)
Kiwi
Mango
Banana
Papaya
Strawberries
Oranges
Green Beans
Peas
Carrots
Any other fruits and veggies
1. Put pellets in food chopper and grind until the consistency of sand.
2. Put fruit in blender and puree.
3. Mix everything together in blender until smooth and blended. It should
have a consistency of soft fudge. (held together, but not terribly dry)
Give about one or two teaspoons every day.
Potatoes
Potato (or piece depending on number of birds and size)
1. Pierce a sweet potato a few times with a knife or fork.
2. Microwave until fork tender.
3. Cut up into chunks, mash with a fork.
4. You can add beet juice or fruit juice (that is made by squeezing fruit)
to the potato.
Let it cool a bit before giving it to them.
Bean Cakes
Amounts will vary depending on how many birds you have)
star pastiness
vegetables
parsley
kidney beans (or any other type of bean)
seed or pellets (you can add a little budgie gravel, too)
fruit juice
Optional
Peanut butter
1. Cook pastines until they boil.
2. Then add vegetables and parsley. (DO NOT ADD BEANS)
3. Place in strainer and let the water drain.
4. Dump back into pot and add the fruit juice, pellets, beans, and you may
add a little bit of peanut butter.
5. Place in cupcake pans and freeze.
4 Cups Cornbread mix
4 Eggs with shells (cleaned)
3 T Sugar
1 Cup water or juice (add more as needed)
1 Pkg mixed vegetables (green beans, corn, peas)
1 " Corn
1 " Cape Cod mix
1 Can Kidney beans (rinsed)
1 " Black beans "
1 " Black-eyed peas "
1 " Pinto beans "
1 Cup Grape Nuts
2 Cups diced celery
1 Cup chopped watercress
1 Cup grated cheddar cheese
Optional
diced almonds or walnuts
1. Mix well.
2. Pour into lined muffin pans
3. Bake until done at 400 degree's.
Keep out enough muffins for 2-3 days use and freeze the rest.
Tails Up Birdie Bread
2 boxes Jiffy Corn Muffin Mix
2 eggs, excluding shells
2/3 cup apple juice with no additives or preservatives
24 oz can of sweet potatoes, rinsed and mashed
1 apple, scrubbed and cut into small chunks
2 bananas
1/2 cup raisins
1/3 cup peanut butter
1 teaspoon cinnamon
1/3 heaping cup of Avian
Naturals herb mix
1 cup of Beak Appetit food (any
flavor, prepared)
Pour into a 9" x 13" pan greased with olive oil. Place on middle rack of
450-degree oven for 45 minutes or when a toothpick comes out clean. Cut into
small squares and freeze in baggies. Reheat in
microwave for 30 seconds and crumble into food dishes.
Sue Turner
sturner@attbi.com
4 cups bird seed of choice (according to the size of bird)
½ c clover honeys
6 envelopes of unflavored gelatin (equals 4 ½ Tbs)
½ c of dried greens or dried peppers or fruit or veggie
raisins
Zupreem Pellets
Optional
Spirulina
1. Combine dry gelatin and honey in small sauce pan.
2. Bring to boil over medium heat stirring constantly for 4 minutes.
3. Pour into the center of the seeds and your choice of fruits and veggies or one or the other plus some pellets or choice.
4. Spray your hands with Non-stick cooking spray and spray on muffin tin. 5. When cool enough mix with hands and roll into balls for 2 inch tins makes( 50 treats) or apricot size balls for 3 inch tins (25 treats).
6. Preheat oven to 350 degrees Bake small treats for 15
minutes- Large treats 20 minutes.
7. While they cook- Fold twist ties in half to use for attaching treats to cage. 8. When treats are cooked remove from oven and quickly insert in the center of each treat the twist tie. Press down and around ties firmly. As treats cool, they will harden completely.
Store in air tight container. Also, treats can be stored in freezer.
V-8 Potato Recipe
Sweet Potato
V-8 Splash
1. take a sweet potato and stick it with a fork a few times then microwave
until soft.
2. Smash it with a fork and add some v-8 splash.
Macaw Recipe
15 Bean soup mix
1 c popcorn seeds
2 c brown rice
1 c sweet potato cut into large chunks
2 c oatmeal
1. Soak a package of 15 bean soup beans for eight hours.
2. Add popcorn seeds and soak those for 6 hours
3. After soaking begin a boil, after 45 minutes of boiling add brown rice
and sweet potato, after 15 minutes oatmeal.
4. After all the water is gone, let cool and package small servings into
freezer bags to have for months.
You thaw one package a week or so.
5 Tbs peanut butter
Sesame seeds
Large crackers
1. Put peanut butter and some sesame seed and mix it up.
2. Get crackers of any choice and crush them up inside the mix.
3. Put this mixture on a flat piece of small wood and mount it on the side of the cage and it makes for some nice treats.
Amazon Recipe
2 eggs with crushed shell
1/3 cup peanut butter
1/3 cup wheat flour
1/3 cup granola w/ raisins (or oats)
1/4 cup pellets crushed
1. Mix then Bake in pre heated oven at 350 degree's
2. On non greased cookie sheet ( make small bite sizes ) for 10-12 minutes
Keep in freezer or fridge
3 cans Marie Callander Corn Bread mix
3/4 cup Harrison's super mash
large handful of Tropical bits Scenic pellets
whole thing of plain yogurt (or cuttle bone shavings)
Hulled millet and sesame seeds
1/2 cup peanut butter, creamy
2 eggs w/ shells
2 cups of water that has been boiling
either spinach, Swiss chard, or mustard greens.
1 lrg super soft cooked sweet potato
pumpkin pie spice
dab of brown sugar
1 1/4 cup small jar baby Apple Carrot juice
super finely grated carrots
1. All but the dry ingredient put in a food processor till almost water consistency.
2. Then pour into bowl that has all the dry ingredients. Mix well and add chopped nuts (pine nuts, almonds, walnuts etc.)
3. Pour into greased glass baking dish to level of 1/3 full due to rising as it bakes. Can also use muffin tins.
4. Sprinkle w/sesame seeds of small type pellets.
5. Bake at 350 for about an hour. Test w/toothpick. When comes out clean its done
Birdie Waffles
Waffle batter
Options
Broccoli slaw
Grated carrots
Apples
Bananas
Strawberries
Thawed frozen veggies
Baby food
1. Make up waffle batter and add anything you like
2. Prepare waffles
Cockatiel recipe
eggs (with or without shell)
1/3 cup peanut butter
1/3 cup wheat flour
1/3 cup granola w/ raisins (or oats)
1/4 cup crushed pellets
1. Bake in pre heated oven at 350 degrees on non greased cookie sheet (make
bite sizes)
keep in fridge
4 eggs
28 oz can of Palm Fruit pulp
2 boxes of Jiffy’s Oatmeal muffin mix
2 tsp Baking powder
3 tbs ground cinnamon
2 8 oz finely ground almonds
2 8 oz chopped almonds
1. In a large bowl mix the entire Palm fruit, the blended eggs, 2 boxes of muffin mix, baking powder, ground cinnamon, and almonds.
2. Mix it well. At this point the dough is not yet of cookie consistency - too thin. Add flour until it gets there, nice and thick.
3. Portion the dough on a cookie sheet with a table spoon
4. Bake at 375 degrees for about 30 minutes.
I freeze what I don't use in a week.
Fruit and Veggie Salad Diablo
Apple
Mango
Orange
Papaya
Cauliflower
Broccoli
Peas
Carrots
Jalepeno
dried whole chili's
1. Mix small chunks of fresh fruit, mix enough for two or three days for
freshness sake.
2. Add thawed and heated veggies
3. Let the heated (and partially cooked) veggies cool some,
4. Add fresh sliced jalapeño and dried whole chili's.
Boiled Popcorn Recipe
(microwave)
2 c yellow un-popped popcorn
1. Place popcorn in a tall glass bowl. Cover popcorn over with water. Cover
with saran wrap, vented.
2. Microwave on high for 30 minutes making sure the popcorn does not run dry
of water.
3. Then seal tight and let it stand 30 minutes.
4. Vent it, add more water to cover popcorn and microwave again 30 minutes.
5. Then seal again and let it stand 30 minutes more.
6. Then test it with your fingernail, you should be able to push your nail
easily into the kernel.
If not, repeat another round of cooking.
When cooled, serve to parrots.
Refrigerate or freeze unused portions
Basically...I don't see any need for
the baking powder or baking soda, which is what makes a "light" bread...the
parrots don’t care if their bread is "light" or not, and a heavy one is
easier to hold in your foot...(well if you're a parrot anyway, haven’t tried
it myself).
I don't use all-purpose flour at all for the birds.
Bird bread here starts out with nuking a winter squash, butternut, acorn, or
any other hard-shell squash; they are all good sources of Vitamin A. Sweet
potatoes can also be used, alone or in combination with the squash.
Scrape the flesh, seeds and all, from the shell and discard shell.
Whirl two or three eggs in the blender, shell and all. (The air mixed into
the eggs does help "lighten" the bread.)
Mix in enough oatmeal, corn meal, or a combination of the two to make a
stiff dough (i.e. you have to spoon it out, not pour it). Toss in large
greased baking pan.
Bake at 350º F until a knife stuck in the middle comes out clean. If the
dough is thick, i.e. to the top of the pan, this takes about an hour. If
it's thin.... more like brownies...it takes maybe a half hour. With small
birds, I'd make the thinner version even if it takes two pans.
Anyway...that is the basic method of making bird bread, though I never make
a
version that "plain." Variations are endless...you can use sweet potatoes
nuked along with the squash, or the latest here...I bought up pumpkins after
Halloween, gutted them, saving the seeds of course, then cooked the rest of
it down, then mashed it up and froze it in batches. This replaces the
squash.
If you've got dead ripe bananas, toss them in with the eggs or just mash
them into the squash...or add a sweet pepper, or some chunks of apple or
pear...had an extra navel orange on the counter this morning, so that went
in with the eggs.
You can add frozen mixed veggies, or run fresh veggies through the cuisinart
and add…or do what I usually do which is use whatever veggie/pasta mix is
left
over from the morning feed.
I
also often add cranberries, fresh or dried, and if you're doing this orange
goes nicely…so toss some orange chunks in with the eggs. When blueberries
are in season, I add them and buy extras to freeze and use…these usually
last me until fresh cranberries are in season again, then I buy enough of
them to last till it's blueberry time again. I buy frozen unsweetened
coconut when it's on sale also and add that.
You can add various seasonings…with the pumpkin base and cranberries…
pumpkin pie spice has been popular. I've got a very old parrot who almost
died on me over the holidays that I'm trying to get back up to fighting
weight who developed a taste for…sigh…gingersnaps, so I make a "gingerbread"
version with a dash of molasses, lots of fresh ginger (tossed into he
blender with the eggs), cloves, and cinnamon...you can toss in some
unsweetened applesauce or shred apples and use apple pie spices. Or forget
the sweet and add some salsa, corn, black beans, and hot peppers along with
some chili powder and garlic run through a garlic smasher. Or tomato sauce,
garlic, Italian seasonings, chopped sweet peppers, and fennel seeds for
parrot "pizza".
You can add nuts, but my guys eat them without any encouragement so I
usually
don't bother. I sometimes also add some peanut oil. Although I'll usually
then cook a separate pan without it for the Toos and the Grey.
Anyway...it's never the same twice, but they all seem to like it and it's a
handy way to hide vegetables for picky ones. I make a big pan (20" by 13") a
day...but it freezes well, just cut into serving sizes first.
Got a friend who has fewer birds and/or more time who uses the same recipe
and drops it onto cookie sheets to make "parrot cookies"...sounds good but
not when you're cooking for 29. ;)
-=-=-=-=-=-=-
About Judith
At last count (Feb 2002) Judith was owned by 1 Congo African Grey, 1 Elenora Too, 1 Galah Too, 2 Umbrella Toos, 2 Moluccans (no these are not breeding pairs), then the Macaws...9 Blue and Golds, 5 Greenwings, 3 Scarlets, 2 Hybrids, 2 Hahns, and 1 Hyacinth.
If you
have any questions about this recipe or her flock, feel free to email her at
JArcher107@aol.com.
-=-=-=-=-=-=-
© 2002 Judith Archer
In a large bowl, break an egg and
whip with a fork. Stir in 1 cup of biscuit mix and add a little water.
Stir until smooth. Then add mashed potatoes (leftovers are fine) and a
little corn. The corn can be canned, frozen or cut off the cob. Stir
until smooth. Thin with water until
texture is like cream.
Heat a skillet, I use butter flavor Crisco shortening in the skillet to
keep the pancakes from sticking. Just put in a dab of the shortening, let
it get hot and then when the shortening is hot, spoon one spoonful of
batter in the middle of the shortening. Leave it alone to cook until bubbles form around the sides of the pancake. Then flip it and brown on the
second side. Make the pancakes birdy foot size for a great parrot treat.
Or serve them to your family warm with applesauce on the side.
Linda M
http://www.discountbirdtoys.com
Wild Rice Pancakes
1 C Cooked wild rice (under 1/3 C dry)
Pinch of salt (or omit)
1 C Soy milk or Rice milk
3 eggs
1 C Flour
1 T Butter
1. Beat eggs, stir in milk. Wisk in flour.
Let stand 30 minutes.
2. Heat oven to 450*, melt butter in 9" pie plate (oven proof) inside
oven while preheating. Remove when butter is light brown.
3. Sitr rice into mixture. Pour into hot pie plate. Bake 25-30
minutes.
Cool until warm and cut into wedges.
From Companion Parrot Quarterly issue #56 Spring 2002
Birdie French Toast
2 eggs
1 jar sweet potato baby food
1/4 cup milk (subs: Apple Juice, orange juice, soy milk)
bread slices
Mix all ingredients except bread. Dip bread in mixture and pan fry
until golden brown. They love it!
From Frank
Dillin
fdillin@aol.com
3 eggs
2/3 cup of milk
2 boxes of Jiffy Corn Muffin Mix
1 jar sweet potatoes or carrots baby food
1/2 cup frozen peas
1/2 cup pellets
Optional: 1/2 cup seed
Mix all ingredients in large bowl; bake in muffin tins or cake pans at 450
degrees for about 25 minutes. Can be frozen.
From Clyde Keeney and the American
Cockatiel Society.
Banana Nut Oatmeal
2/3 cups oatmeal (not instant)
1 banana, sliced or mashed
1/2 cup chopped nuts
1/2 teaspoon cinnamon
1 1/3 cups water
Bring water to a boil, add all ingredients, and stir for 1 minute. Remove
from heat, cover and let stand until cool.
Courtesy of the American Cockatiel
Society
1 1/2 cups mixed beans
1/2 cup split peas
1/2 cup brown rice
1/2 cup cracked corn
1/2 cup dried peppers
Soak beans overnight in water, drain and rinse. Cover with water again, turn
on heat and boil for 2 minutes. Let stand and cool for 1 hour. Add remaining
ingredients and bring to a boil. Reduce heat and simmer, stirring
frequently, until water is absorbed, or about 1 hour. Cool and keep
refrigerated or freeze in baggies.
Courtesy of the American Cockatiel
Society
Birdwise Baked Macaroni with Tofu
1 cup small macaroni shells or elbows, preferably whole wheat
1/4 cup cracked corn
1 egg
1 jar Gerber vegetable chicken dinner #3 large
1/4 cup steamed and crushed broccoli
1 large carrot (grated large if your bird likes carrots, small if he
doesn't)
1/8 cup toasted wheat germ
1/4 cup mashed tofu (Mari Nu Firm Silken)
Optional:
1/8 cup grated low-fat, low- (or non-) lactose cheese
Shell from the egg, crushed, or 1 tablespoon grated cuttlebone if bird is
larger than a cockatiel)
Toasted sesame seeds
Preheat oven to 375 degrees. Cover macaroni and corn with water in a medium
saucepan, bring to a boil and cook until al dente (semi firm). Drain and
pour in a greased 9" x 4" loaf pan (or similar size). Add remaining
ingredients, mixing well. Bake approximately 40 minutes or until consistency
is no longer "wet". Sprinkle top with optional sesame seeds.
Cher. Angelo, Byrdwise@aol.com
1 cup ground bird pellets
1/2 cup corn meal
1/2 cup whole wheat flour
1 cup ground almonds
1 tablespoon powdered wheat grass
2 tablespoons powdered eggshells
4 whole eggs, including thoroughly washed and ground shells
1 jar carrots baby food
Unsweetened fruit juice
Combine ingredients, using enough fruit juice to form a firm dough. Roll
into balls measuring one-half inch to three-quarter inches in diameter.
Place on a lightly greased cookie sheet and bake at 325 degrees for 20 to 30
minutes. Cool on a rack and keep in the refrigerator. Also freezes well.
Makes 90 to 100 balls. My umbrella cockatoo and African grey both love these
and will do just about anything to get one! I think they're much healthier
than many of the bird treats in the pet stores.
Catherine Dobbins, mcat@brella-grey.com
Brittany's Bird Treats
1 whole lettuce leaf
1 cup of dry oatmeal
1 carrot, peeled
Half an apple
5 blueberries
Blend ingredients together until a fine paste. Pound paste into a shape such
as a circle or heart and microwave for two minutes. Let cool for two more
minutes before serving.
Brittany Adkison, tropictango@hotmail.com
Buttercup's Birdie Bars
2 cups corn meal
2 cups flour
8 teaspoons baking powder
4 eggs, including shells, thoroughly washed and ground
1 1/2 cups applesauce
2 cups apple juice
4 tablespoons peanut butter
2 cups seed
2 cups mixed vegetables
1 can fruit cocktail
Mix and pour in greased 9" x 12" pan and bake at 350 degrees for about 45
minutes. Cut in bars, cool and serve.
Misty Kent, byrdhaus@netins.net
Corn Bake
1/2 cup whole milk
4 cups corn
2 eggs, beaten
3/4 cup yellow corn meal
6 tablespoons peanut oil
Combine ingredients and pour into a greased 8" x 8" pan. Bake at 350 degrees
for 35 minutes. Cool and cut into squares. Freeze until ready to use.
Courtesy of the American Cockatiel
Society
1 2/3 cup water
1 cup couscous
1 medium tomato
1 small onion
1/2 green pepper
1/2 sweet red pepper
1/2 cup corn (frozen or fresh off the cob)
2 cloves garlic
1/2 teaspoon salt
1 1/2 teaspoon pepper
1 1/2 teaspoon basil, oregano, or Italian seasoning
1 1/2 teaspoon crushed red pepper
Bring water to a boil, stirring in couscous. Remove from heat, cover, and allow to sit for five minutes. While couscous soaks, dice tomatoes, onion, and peppers. Combine with remaining ingredients and sauté lightly (adding a little butter, margarine, or olive oil, if necessary). When couscous has absorbed all water, combine thoroughly with sautéed veggie mixture and serve. Freezes well and may be served hot or cold.
Jessica Roberts, kusine@yahoo.com
Gertie's Great Griddle Cakes
1 package Jiffy Corn Muffin Mix
1 egg, including shell, thoroughly washed and ground
leftover bird seed
1 tablespoon hummus
1 tablespoon chunky peanut butter
1 tablespoon honey
about 1/3 cup milk
Combine ingredients except milk. Add milk until batter reaches desired
consistency and pour in 1/8 cup amounts on a hot griddle. Flip cakes when
dry around the edges and bubbly on top.
Stephanie Williamson, arwen@full-moon.com
Jayne's Birdie Waffles
Waffle batter
Apple, grated
Carrot, grated
Broccoli, grated
Mix together, cook, and freeze in single servings for popping in the toaster
later. Vary batches with substitute ingredients such as frozen vegetables
(peas, corn, carrots) or crumbled pellets. Use your imagination!
Jayne Nelson, birdjayne@aol.com
Mexican Veggie Corn Muffins
2 packages
Mexican-style cornbread or muffin mix
1 can mixed vegetables, drained
Bake in muffin tins until done. Freeze halves in baggies and thaw in
refrigerator for serving every day.
Richelle Porter,
PorterSMRA@aol.com
Mike's Manna Mash
1/2 cup dry black-eyed peas
1/2 cup dry pinto beans
1/2 cup dry kidney beans
1/2 cup dry split peas - a mix of green and yellow
1/2 cup dry garbonzo beans
1/2 cup dry black beans
1/2 cup dry soy beans
1 cup dry great northern white beans
1/2 cup dry wheat berry grain
1/2 cup dry pearl barely grain
1 cup dry wild rice
3 medium sweet potatoes
4 medium white potatoes
3 pounds frozen corn
3 pounds frozen peas
3 pounds frozen carrots
3 pounds frozen green beans
1/2 pound fresh parsley
3 medium zucchini
4 large tomatoes
1/2 pound mustard greens
6 large bananas
6 medium apples
4 peeled oranges
1/2 cup cranberries, fresh or frozen
1 mango, peeled and pitted
2 papayas, peeled but seeds left
1 1/2 pounds green grapes
1/4 cup dried pumpkin seeds
1/4 cup sesame seeds
1/4 cup dry powdered kelp
1/4 cup alfalfa powder
Rinse the beans, grains and rice. Soak overnight (at least 8 hours) in a
large pot. In the morning add or remove water as needed to cover beans with
about one inch of water. Boil beans for 10 minutes. Reduce heat, cover and
simmer for 20 minutes more. By this time there should just be enough water
left to keep beans moist. Scrub, quarter and slice potatoes into 1/8 inch
pieces. Steam lightly, stirring every few minutes, and add to cooked beans.
Add corn, peas, carrots and green beans to bean and potato mixture. This
helps cool the mixture and thaw the frozen vegetables. Hand chop or lightly
food process the next 11 ingredients (parsley, zucchini, tomatoes, mustard
greens, bananas, apples, oranges, cranberries, mango, papayas and grapes).
Don't process too finely; birds prefer chunky food. Add the remaining
ingredients and mix thoroughly. Freeze in sandwich bags in daily serving
portions. Defrost servings in refrigerator for 24 hours. Warm food by
placing the bag in warm water.
Mike Burton,
www.birdsense.com
Norma's Birdie Bread
1 box of Jiffy Corn Muffin Mix
1 egg, including shell, thoroughly washed and ground
1 carrot
Hunk of sweet potato microwaved 30 sec to tenderize
2 bottles banana baby food
Handful of mustard leaves, washed
Optional: 1/2 teaspoon chili powder or 1/4 teaspoon cayenne or cinnamon
Blend ingredients thoroughly and bake as Jiffy package directs at 400
degrees in a muffin pan greased with corn oil. For the vegetables in this
recipe you can substitute a stalk of broccoli, a handful of washed dandelion
greens, and a handful green beans or peas. For the baby food, substitute a
piece of banana and 1/3 cup milk or fruit juice. Birds seem to love the
slightly green color!
Norma Goldberger, ngoldber@neo.lrun.com
Pasta and Rice
2 cups of cooked organic vegetable (orzo) pasta
2 cups cooked wild/brown rice combo
1 cup wheat germ
2 hard-boiled eggs
1 cup frozen spinach, thawed
1 cups frozen corn, thawed
1 cup frozen broccoli
1 cup brussel sprouts
Cook pasta and rice, and thaw spinach, corn and broccoli by boiling for a
few minutes. Chop broccoli and mash brussel sprouts. Mix ingredients
thoroughly and freeze serving portions in baggies.
Courtesy of Michelle Cushman and the
American Cockatiel Society.
Quick Breakfast
1 packet instant grits or oatmeal
3/4 cup apple juice
1/4 cup raisins or dried fruit
Bring apple juice to a boil and add remaining ingredients. Let cool and let the
cereal and dried fruit absorb the juice. Freeze in ice cube trays. Great on
cold mornings, especially for weaning babies.
Jamie Hullenbaugh, birdmom@spydee.net
Rice Dessert
1 cup brown rice
1/2 cup split peas
1 banana, sliced
1/2 cup raisins
1/2 cup chopped nuts
1 tablespoon dry powered milk
1 teaspoon cinnamon
4 cups water
Bring water to a boil and add all ingredients. Reduce heat and simmer,
stirring frequently, until water is absorbed (about 45 minutes). Allow to
cool before serving.
Courtesy of the American Cockatiel
Society
Rice Salad for Birds
1 cup brown rice
2 cups water
1 can whole kernel corn, drained
3 hard-boiled eggs, chopped
Cook rice according to the directions on the box. Cool and add corn and
eggs. Mix and serve.
Courtesy of the American Cockatiel
Society and the Missouri Cage Bird Association's "Recipes Are For The
Birds."
Tooty's Dinnertime Carbo Munchie Delite
Pasta
Spaghetti
Carrots and broccoli, chopped finely
Frozen vegetables
Fresh fruits, chopped medium fine (apple, banana, grapes) Garbanzo beans,
black beans, or both, frozen or drained canned
Vitamin supplement or Kaytee baby bird handfeeding formula
Optional: chopped nuts, hard-boiled eggs, peppers, baby food
The amount of each ingredient is up to the cook, but I suggest making half
pasta and spaghetti and the rest equal portions of the remaining
ingredients. Cook pasta and spaghetti and drain. Add carrots, broccoli,
frozen vegetables, and beans while the pasta is cooling, then any optional
ingredients (chopped nuts, hard-boiled eggs, etc.) Save for last the chopped
fruits, baby bird handfeeding formula, and baby food. Mix well, using your
hands to break the pasta and spaghetti into smaller pieces. Or, alternately,
process the mixture in a blender to make a mash. Roll into 1-inch balls,
adding more handfeeding formula if it gets too sticky to handle. Freezes
well. Serve one or two balls daily, depending on your bird's size.
Mengyao Aghamohseni, kaghamohse@aol.com
Tracy's Birdie Bread
1 cup wheat flour
1 1/2 cups cornmeal
2 teaspoons baking powder
4 eggs
1 banana, mashed
1/2 cup green chilis, drained
1/2 cup applesauce
1/2 cup plain yogurt
1/2 cup cooked brown rice
1/2 cup cooked beans (any type)
1/2 cup winter squash, sweet potatoes, or pumpkin, with or without seeds
Handful of raisins
Handful of cranberries
1 pound frozen mixed vegetables thawed (substitute fresh when available)
Mix dry ingredients and add remaining. Grease and flour 9" x 13" pan with
Crisco and wheat flour. Bake at 400 for 1 hour or until toothpick comes out
clean.
Tracy Bockenhauer, avianrescue@aol.com
Tu-Ki Treat
4 cups of blue cornmeal
1/4 cup soy oil
1 tablespoon lecithin granules
1 scant tablespoon Nutrex-brand spirulina
2 eggs, including shell, thoroughly washed and ground
1 jar sweet potato baby food
1 jar green beans baby food
1 cup crushed bird pellets (put in a plastic bag and use rolling pin to
crush )
1 large carrot
1/2 cup fresh raw broccoli, ground in food processor
1/3 cup mixed nuts (no peanuts) and dry fruit, also food processed
Tu-Ki is a greencheek conure who has no lower mandible. This easy-to-chew
recipe helps satisfy her nutritional needs. Mix ingredients well and pour
into a large, greased baking dish. Mixture will be lumpy and sticky. If too
thick, add a little fruit juice or applesauce. Spread about 3/4" thick and
bake 30 minutes or until golden and knife comes out clean when inserted in
center. Cut into squares while still hot. Freeze squares in serving
portions. Defrost a section overnight in the refrigerator and warm in
microwave for 6 seconds. I also give her Tu-Ki soaked Zupreem pellets,
chopped vegetables and fruit. I give the bread to my friends' birds and they
all love it, too.
Marlena Juniman, marlenaj@prima-soft.com
2 boxes jiffy corn muffin mix
2 eggs
2/3 cup apple juice
1/2 cup peanut butter
1 can sweet potatoes (drained, rinsed, and mashed)
1 cup dehydrated veggies (
www.allbirdtoys.com )
1/2 cup herb mix ( www.allbirdtoys.com
)
Can also add nuts, fruit, seeds
Mix together. Grease a 8 x 8 or 9 x 9 pan and bake at 350 for 30
minutes or more until done, when the sides pull away from the pan and is
clean when tested in the middle.
Parrot Muffins
3 eggs
2/3 cup of milk
2 boxes of Bran Muffin Mix
1 jar sweet potatoes or carrot baby food.
1/2 cup frozen peas
1/2 cup parrot pellets.
Optional: 1/2 cup seed.
Mix all ingredients in large bowl, bake in muffin tins or cake pans at 180
degrees for about 25 minutes. Can be frozen.
Provided By Jacques Erasmus
Gelatin Plastic Toys
3 Envelopes Unflavored Gelatin
9 Tablespoons or 75 ml. Water
3-5 Drops of Food Coloring
flat plastic lid from 24 ounce coffee can, or a lid similar in size with a
rim
cookie cutters
plastic drinking straw for punching holes
ice cream buckets and kitchen wipes (optional)
In a small cooking pan mix the water and food coloring over low heat. Add
3 envelopes of unflavored gelatin, stir continuously and cook for 30 seconds
until thickened. Pour the mixture into a plastic lid, push the air bubbles
to the edge with a spoon and let it set on the counter for 45 minutes.
Remove the flexible gelatin disk from the lid. The gelatin will be pliable.
Here's when you pull out the cookie cutters to cut shapes. Be sure to keep
any odd shaped scraps, too. Or, use a scissors to cut a spiral. Poke a straw
in shapes and spiral to punch holes and, if you like, thread the "punched
out circles" onto a string as beads. Dry shapes and scraps on a cooling
rack. Hang spirals from a clothesline using clothespins. They'll be hard as
plastic in 2-3 days.
To prevent curling:
As they dry, the pieces tend to curl up and bend which is part of the fun.
But if you want to keep some pieces nearly flat for a special use like
jewelry, here's what to do: take a plastic ice cream bucket, put a kitchen
wipe or loosely woven cloth over the top and place your cut-outs and scraps
on the cloth. Cut the center out of a lid that fits the bucket, put another
wipe over the top of the gelatin shapes, then press the lid tightly over the
top to hold the two sheets firmly in place Allow the shapes to dry
completely between the sheets. An emboidery hoop will function in the same
way.
Linda M
http://www.discountbirdtoys.com
Microwave Bird Biscuits
1/2 c. wheat germ
1/2 c. white flour
1/2 c. oatmeal
1 tsp. sugar
1 c. whole wheat flour *
3/4 c. dry milk
1/4 c. cornmeal
1/3 c. shortening
1 egg, beaten
1/2 c. hot water plus 1 tbsp.
1 tbsp. dry chicken bouillon
Combine flour, milk, oatmeal, cornmeal and sugar in bowl. Cut in shortening
until crumbly. Add egg. Stir bouillon into hot water and slowly pour into
flour mixture, stirring to moisten. Form dough into ball and knead on
floured board 5 minutes until smooth. Roll out to 1/2 inch thickness. Cut
with cookie cutter. Arrange shapes on a 10 inch plate. Microwave at 50%
(medium) for 5 to 10 minutes. The biscuit should feel firm and dry to the touch. Rotate plate every 2 minutes, turn
shapes over halfway through baking. Cool on wire rack. They crisp as they
cool.
*substitute: soy flour, oat bran flour, brown rice flour, ProGrow.
Jackie
Great Magazine! at
http://www.parrotletalliance.org
Down In The Country! Avian Art and Products
http://www.downinthecountry.com
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Nutriberry-Like Treat
1 cup of dried fruit
2 tablespoon of coconut
1/2 cup of uncooked oatmeal
1/2 cup of raisins
1/4 cup of seeds and /or crushed nuts
2 Tablespoons of peanut butter
1 Tablespoon of honey or molasses
I blend all the dry ingredients in a food processor until chopped finely.
Place mixture into a bowl, add peanut butter and honey or molasses. Mix very
well and the mixture is sticky. Roll mixture into small 1/2 ball and place
on a cookie sheet. Bake at 325 for about 20 minutes. Cool and serve. They
are very good. If you use molasses they are very dark in color.
I spent $7.00 at the health food store on all the ingredients. I did the
recipe times four and ended up with over ninety large size balls.
Linda M
http://www.discountbirdtoys.com
SEEDS AND GRAINS from health food stores, Whole Foods
Markets, co-ops
Shelled sunflower seed
Unshelled sunflower seed
Wheat berries
Whole oats
Barley
Spelt
Quinoa
Dried pumpkin seeds, raw (expensive)
Dried squash seeds
Dried cantaloupe seeds
Sesame seeds (unhulled if possible)
Flax seeds
Rice
Milo
Corn
Buckwheat
Poppy seed
Sesame seed
Millet (red, yellow, white)
SEEDS found at bird supply stores
Hemp seed
Cockatiel mix
Canary mix
Parakeet mix
Millet sprays
NUTS (unsalted)
Almonds
Pine nuts
Pecans
Walnuts
Cashews
Hazelnuts (filberts)
Macadamia nuts
Pistachios
Coconut shreds
Soy "nuts"
DRIED FRUITS & VEGGIES from health food stores
Banana chips
Papaya chunks
Pineapple slices
Apple dices
Apricots
Cranberries (sugarless are hard to find)
Cherries
Raisins
Currants
Green peas
Chili peppers
MISCELLANEOUS FOODS from supermarkets
Coconut shreds
Nuts (especially this time of year)
Sesame seeds
Sunflower seeds (raw)
Dried peppers
Dried fruits
Cereals (non-fortified, sugar & salt free) -- shredded wheat squares,
puffed rice, corn, and wheat
I have listed many ingredients from which to make your own dry food mix, but
if you are dealing with a bird with food sensitivities, remember that
allergy-prone birds do not need ALL these ingredients since some of them,
like dried fruit, are likely to cause trouble for sensitive birds. The
beauty of mixing your own dry foods is that you can tailor it to the needs
and preferences of your birds.
When buying dried fruit, be sure to check for preservatives. Most are
preserved with sulfites to retain their bright colors. Without
preservatives, the fruit will look dark and unappetizing to us, but the
nutrition and flavor are still good and your bird WILL eat them. Although
most birds will not have a problem with limited preservatives, it is best to
not repeatedly challenge their immune systems with a multitude of substances
foreign to their natural diet.
Carolyn
sweet potato mashed
throw in oats
boiled egg all crushed including the shell
sliver almonds and brazil nut
soaked cranberries (drained)
I leave the consistency as dough by adding oats.. roll into balls and throw into oven on high to brown very light.. (do not brown). I use a toaster but make sure it is not coated toaster oven.
Cherane
Aviculture Microbiology Foundation, Inc. a non profit 501(c)(3)
http://aviculture.org
Affiliated AFA Specialty Organization (American Federation of Aviculture)
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1 box Jiffy corn muffin mix
1 lunch size cup of applesauce
1 handful of cockatiel size pellets
2 handfuls of raisins
Stir all together. Scoop into a greased silver pie plate left over from the
frozen pie you made fast last week. Spread out evenly in plate. Bake as
the box directs until brown on the top. Comes out beautiful every time.
Linda M
http://www.discountbirdtoys.com
Mini Pumpkin
Chopped Apples
Rice
Pelleted Diet
Raisins
Mix the apples, rice, pelleted diet and raisins together. Split the
stuffing up among enough pumpkins to feed all your birds. Stuff the
mini pumpkins with the stuffing mix.
Bake it in the microwave in 30 second increments till done.
Warning the pumpkins get very Hot. Test before feeding your birds.
1 pound of Orzo pasta (looks like large grains of rice cooked)
1 large garnet yam
1/2 pound frozen chopped collard greens
2 pounds frozen peas and carrots
Boil a large pot of water and cook pasta according to package
directions. Peel your yam and then grate it like cheese using the larger holes on your grater.
Two minutes before the pasta is scheduled to be done add your grated yam and finish cooking. Turn off heat and add your collard greens and peas and carrots - let sit for 3 minutes and then drain and rinse with lukewarm water.
Sarah
holmberg_sarah@hotmail.com
1 Box Carrot Cake Mix
1 Can Unsweetened Fruit Cocktail with Juice Reserved
1 Can of Sweet Potatoes with Juice
1/3 Scraped Cuttlebone
4 Eggs
1/2 Cup Flaked Coconut
1/2 Cup Raisins or other Dried Fruit
Peanut Butter for Icing
Prepare cake mix as directed on package, only substitute juice from fruit cocktail & sweet potatoes for liquid. Add 4 eggs instead of two. Add grated cuttlebone and mix well. Add chopped sweet potatoes and mix with mixer.
Stir in coconut, raisins, & fruit cocktail.
Pour into greased & floured 9" x 11" baking pan & bake according to package directions, or until toothpick comes out clean.
While still warm, spread a thin layer of peanut butter on top for icing and sprinkle with coconut. Slice when cool and freeze unused pieces.
1/4-ounce package of unflavored gelatin
2 cups of your favorite wild birdseed
Three 4-inch mini bundt or fluted pans
Colorful ribbon
To make a batch, bring 6 tablespoons of water to a boil. Empty one 1/4-ounce package of unflavored gelatin (we used Knox brand) into 2 tablespoons of cold water in a large bowl. Let the gelatin sit for 1 minute, then add the boiling water and stir for 2 to 3 minutes or until the gelatin has dissolved.
Next, stir 2 cups of your favorite wild birdseed into the gelatin, mixing thoroughly. Let the mixture set for a few minutes, then stir again. Repeat this process a few times, if necessary, allowing the seed to absorb the liquid. Spoon the seed mixture into three 4-inch mini bundt or fluted pans (available at many housewares stores--we got ours at Linens 'n Things--or online cooking supply sites, such as www.nordicware.com). Place the pans in the refrigerator or a cool room and let them set for at least 3 hours. Remove the wreaths from the molds by inverting the pans and tapping along the bottoms. Allow the wreaths to air-dry overnight.
Finally, tie colorful ribbon around your wreaths and hang them outside in a protected spot, such as under an awning or eaves, where the rain won't melt them.
Seed Wreath for Birds
- Make this wreath if your daytime winter weather is around freezing or below.
- Cut a piece of corrugated cardboard into approximately the size of wreath you wish to make. Place it on a flat surface covered with newspaper.
- Following the package directions, prepare one package of unflavored gelatin in a very large bowl or perhaps a dutch oven.
- Measure about 3 cups of mixed seed and pour into the gelatin.
- Measure about 1 cup of unsalted nuts and raisins and pour into the gelatin.
- Stir the mixture until the seeds and nuts are well covered in gelatin.
- Try making a ball of the mixture in your hand. If it falls apart, add more seed to the mixture until the seed mixture holds it shape fairly well in your hand.
- Scoop out the mixture onto the cardboard, mounding it so it is rounded on the sides.
- Place outside in a sheltered area to firm up and dry.
- Cut 18 inches of wire. Put it through the middle of the wreath and twist the ends together to secure. Hang on a branch or from a feeder.
From Christine Tarski,
Your Guide to Birding / Wild Birds.
FREE Newsletter.
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Seed Pine Cone
- These seed pine cones can be made in any weather up to 85 degrees.
- Select a fairly large pine cone. You can find pine cones in the woods, in your yard, or from a craft store. Just be sure that it is not painted or scented.
- Spread chunky peanut butter into each crevice. Fingers work very well.
- Press seed, nuts and raisins heavily into the peanut butter.
- Cut 18 inches of wire. Put it around a section of the cone and twist the ends together to secure. Hang on a branch or from a feeder.
- An alternative to using peanut butter and seed is to press suet into the crevices of the cones. See the Related Resources box for some easy suet recipes to use!
From Christine Tarski,
Your Guide to Birding / Wild Birds.
FREE Newsletter.
Sign Up Now!
Bagel Wreath
- Can be made in most weather.
- Cut a bagel in half so you have two pieces with holes in the center. Choose any type of bagel (such as raisin, seed, etc.) except ones that are sugared on the outside.
- Spread the cut sides of the bagel with chunky peanut butter.
- Press seed, nuts and raisins heavily into the peanut butter.
- Cut 18 inches of wire. Put it through the middle of the wreath and twist the ends together to secure. Hang on a branch or from a feeder. Or you can simply put a branch through the hole in the bagel. What a treat!
From Christine Tarski,
Your Guide to Birding / Wild Birds.
FREE Newsletter.
Sign Up Now!
1 box of Yellow Cake Mix
12 Eggs (with or with out shells)
Add 12 eggs to the box of yellow cake mix. Do not add water or oil.
Beat until smooth and pour into a greased and floured cake pan. Follow
instructions on box for baking a cake. Let cool and cut into small
cubes and freeze or dehydrate in a warm oven and store in a jar. If
you dehydrate soak in warm water and squeeze out excessive moisture before
serving.
I raised show canaries for several years and found my canaries would raise
their babies almost exclusively on these cakes and chick weed. Easily
regurgitated and rich in egg protein. Makes a great treat anytime of the
year, not only in breeding time.
From David T
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