Birdhouse Bread Recipes

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BIRDHOUSE BREAD



Birdhouse Bread image

Dried rosemary and thyme give a tasty herb flavor and a rustic outdoor appearance to this buttery snack bread that bakes in mere minutes.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 6 servings.

Number Of Ingredients 6

2 tablespoons butter
1 teaspoon beef bouillon granules
1/4 teaspoon garlic powder
1 tube (11 ounces) refrigerated breadsticks
1 to 2 tablespoons dried rosemary, crushed
1/2 teaspoon dried thyme

Steps:

  • In a small saucepan over low heat, melt butter. Stir in bouillon and garlic powder. Remove from the heat; let stand until bouillon is dissolved. , Meanwhile, unroll breadsticks and separate into 12 sticks. Place eight sticks lengthwise side by side on a greased baking sheet. Place another breadstick along the bottom of the house, stretching dough as needed. To create the entrance, move two center sticks so they extend 2 in. above the other sticks. , To form the roof, place two of the remaining sticks on top of the house so they extend about 1 in. beyond the sides. Cut remaining breadsticks as needed to fill spaces beneath the roof. Gently pinch edges of breadsticks together to seal seams. Brush with the butter mixture; sprinkle with rosemary and thyme. , Bake at 375° for 11-13 minutes or until lightly browned. Cool for 2 minutes before carefully transferring to a serving platter.

Nutrition Facts : Calories 184 calories, Fat 7g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 557mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

GINGERBREAD BIRDHOUSE



Gingerbread Birdhouse image

This recipe makes a spiced cookie that is sturdy enough to build with, and tasty enough to eat. If you plan on eating your creation, do so soon after building. You can adapt the decorations to your level of skill and the amount of time you have. Decorate your house with royal icing on its own or with candy decorations.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield One 8- by 8- by 8" house with base, plus more for cookies

Number Of Ingredients 18

2 cups shortening
4 sticks (1 pound) unsalted butter
14 cups bread flour, plus more for
dusting
2 cups sugar
1/3 cup ground ginger
3 1/2 tablespoons ground cinnamon
1 tablespoon fine salt
3 cups dark corn syrup
2 1/2 tablespoons pure vanilla extract
All-purpose flour, for rolling out the dough
One recipe Royal Icing, recipe follows
Cornstarch and vinegar or confectioners' sugar, to thicken Royal Icing
Cornstarch and vinegar or confectioners' sugar, to thicken Royal Icing
Candy for decorating, optional
2 pounds confectioners' sugar
1/2 cup plus 2 tablespoons meringue powder (egg white powder)
Food coloring, as desired

Steps:

  • For the gingerbread birdhouse: Melt the shortening and butter together in a medium saucepan. Let cool. Sift the flour, granulated sugar, ginger, cinnamon and salt into a large bowl. Mix the melted butter into the flour mixture with an electric mixer until sandy. Add the corn syrup and vanilla, and mix until evenly incorporated, but still crumbly in texture. Press the dough together by hand and divide into 8 equal parts. Press into rough squares about 1-inch thick. Wrap in plastic and refrigerate for at least 2 hours or overnight. Place the dough on top of a flour-dusted sheet of parchment. Roll a square of dough about 1/4-inch thick and into an 8- by 11-inch rectangle. Repeat with all the remaining squares. Stack them up and refrigerate until firm, about 30 minutes.
  • Meanwhile, click here to e-mail a link of the template to your desktop or laptop computer for printing. Print the file at 100-percent on letter-size paper and cut out the pieces. Remove the top sheet of parchment from the dough. Lay the templates on the rolled dough slabs and cut out all the pieces with a long, sharp knife or pizza cutter. (You will have a total of 8 cut panels plus 3 extra sheets for cookies. Cut out the remaining dough with cookie cutters of your choice.) Use a 1 1/2-inch circle cookie cutter to cut the hole for the door opening into one of the tall walls. Stack panels on a cookie sheet and chill 45 minutes to set.
  • Preheat the oven to 350 degrees F and position the oven racks so they are evenly spaced.
  • Bake the gingerbread shapes until they are a rich tawny brown, 25 to 30 minutes. Cool on a rack. With a fine kitchen rasp, file the panels to make all the edges straight.
  • Thicken about 2 cups of the Royal Icing with either cornstarch and a couple of drops of vinegar, or confectioners' sugar, to get the consistency of caulk. Fit a pastry bag with a medium round tip and fill it with the thickened icing. Pipe a generous amount of Royal Icing along the bottom and the sides of a short wall. Center the wall of the base 3/4 inch from one edge. Use a box or can to help support the walls while they dry. Pipe Royal Icing along the bottom of a tall wall, and stick it to the base with an edge pressed against the icing on the first wall. Repeat with the remaining two walls in the same manner until the four walls are up, making an open box with a 3/4-inch border all around the base. (The two tall walls will face each other.) Allow the icing to dry completely, about 24 hours, before attaching the roof.
  • Ice the sloped edges on one side of the house and attach the big roof piece. (Line up the top of the roof with the peaks of the tall walls.) Use a box or can to prop up the overhang of the roof while it dries in place. Attach the smaller roof piece on the other side of the slope (prop it up with a box or can) leaving the same amount of overhang. Leave the top open for now. The last roof panel is the lid and will go there when all is dry. Pipe Royal Icing neatly on the outside of the seams to secure them, and allow the house to dry for 24 hours.
  • Fit tips into piping bags. Divide the remaining Royal Icing into batches and color as desired. Fill bags with the icing and decorate the house and roof with icing and candies if using. Allow to dry. Fill the house with cookies. Rest the remaining roof slab on the house to make a lid. Enjoy.
  • Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Mix slowly with an electric mixer until stiff enough to form peaks; the icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting.
  • Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. Gels are best with royal icing. You don't want to thin them with liquid colors. Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days. Store the icing at room temperature, covered, with plastic wrap on the surface.

EASTER BIRD'S NEST BREAD



Easter Bird's Nest Bread image

This decorative, tasty bread looks like a bird's nest when finished. Use raw eggs that you've colored to put in the center. They cook right along with the bread! This is a favorite in my family, and we have it for breakfast every Easter Sunday with the eggs we've colored. This Easter bread is especially tasty because it has a faint hint of lemon in it. My favorite way to eat it is warmed up, with butter spread on top.

Provided by Dorese

Categories     Bread     Yeast Bread Recipes

Time 4h15m

Yield 24

Number Of Ingredients 16

2 tablespoons active dry yeast
1 cup lukewarm water
2 tablespoons white sugar
1 ½ cups all-purpose flour
¾ cup shortening
1 cup white sugar
1 ½ teaspoons salt
3 eggs
1 egg white
4 teaspoons grated lemon zest
2 tablespoons lemon juice
3 ¼ cups all-purpose flour
6 eggs, in the shell, dyed if desired
1 tablespoon heavy cream
2 tablespoons multicolored candy sprinkles
1 beaten egg yolks

Steps:

  • Sprinkle yeast onto warm water in a mixing bowl; let stand 5 minutes. Stir in 2 tablespoons sugar and 1 1/2 cups flour until smooth, then cover and set aside in a warm place until doubled in bulk, about 1 hour.
  • Cream together the shortening, 1 cup of sugar, and salt in a bowl. Add the 2 eggs and egg white, one at a time, mixing until smooth between each addition. Stir in the yeast mixture along with the lemon zest, lemon juice, and remaining 3 1/4 cups flour until a smooth dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into four equal size rounds; cover and let rest for 2 minutes. Roll each round into a long rope about 18 inches long.
  • Grease two large baking sheets. Using the two long pieces of dough, form a loosely braided ring on one of the baking sheets, leaving spaces for three colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Repeat to form second loaf. Cover, and let rise until doubled in bulk , or until your finger leaves a dent when the bread is gently pressed, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Beat egg yolk together with 1 tablespoon heavy cream; set aside.
  • Bake in preheated oven for 10 minutes, then brush on egg yolk mixture and decorate with candy sprinkles. Continue to bake until the loaves are dark brown and sound hollow when tapped on the bottom, 30 to 40 minutes.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 29.7 g, Cholesterol 79.1 mg, Fat 9.2 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 2.4 g, Sodium 175.6 mg, Sugar 10.4 g

WHOLESOME BIRDIE BREAD FOR PARROTS



Wholesome Birdie Bread for Parrots image

This is a healthy meal in itself--for parrots. I cut this up into daily portions and freeze them. Then each day, I just microwave a portion and feed it to our feathered friends. All I see from the birds is tails in the air when they have birdie bread in their bowls!

Provided by Chef Skyla

Categories     < 60 Mins

Time 1h

Yield 24 serving(s)

Number Of Ingredients 12

2 (8 1/2 ounce) boxes Jiffy corn muffin mix (dry)
1 tablespoon baking powder
1 1/2 cups oatmeal
4 eggs (with shells)
3 (6 ounce) jars vegetable baby food (sweet potato, carrots, potatoes, etc)
1/2 cup applesauce
2 tablespoons wheat germ
2/3 cup tahini or 2/3 cup peanut butter
1/2 cup cheese, grated
3 carrots, grated
1/2 cup broccoli floret, finely chopped
1/2 cup seeds (or pellets)

Steps:

  • Pre-Heat oven to 400.
  • Place muffin mix, oatmeal, and baking powder in large bowl and set aside.
  • Wash whole eggs thoroughly and place in blender (shells and all.) Add baby food, applesauce, and wheat germ, and puree.
  • Pour blended puree into your bowl of dry ingredients and stir with a large spoon. Stir in Tahini, cheese, grated carrots, and broccoli (if you have a fussy bird, you can puree these items in the blender in step 3.).
  • Spread mixture in a lightly greased 9 x 13" pan and sprinkle the seed (or pellets) over the top.
  • Bake for approximately 30-40 minutes. (Time may vary.) Let cool and cut into squares that are the size of a daily portion for your bird and freeze accordingly.
  • Defrost daily portions in the microwave before feeding. Depending on your bird, either crumble the birdie bread into their bowl (especially smaller birds) or give them talon size chunks (bigger birds).
  • Don't be afraid to experiment with the ingredients. The recipe is very forgiving. Instead of baby food, I sometimes substitute frozen mixed vegetables, a can of pumpkin, mashed bananas, or mashed sweet potatoes.
  • Instead of oatmeal, I often use cooked brown rice, baby rice cereal, or wholegrain Cheerios. Other things I've experimented with include chopped nuts, raisins, cooked lentils, chopped kale, pureed chickpeas, or pasta.
  • Tahini (sesame seed paste) is preferable to peanut butter, if you can find it. It's very high in protein and calcium.

Nutrition Facts : Calories 171, Fat 7.5, SaturatedFat 1.8, Cholesterol 32.9, Sodium 256.8, Carbohydrate 21.7, Fiber 2.8, Sugar 4.5, Protein 5

GINGERBREAD BIRDHOUSES



Gingerbread Birdhouses image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 5 houses

Number Of Ingredients 12

6 cups all-purpose flour, plus extra for dusting
2 teaspoons baking powder
4 teaspoons allspice
1/2 cup unsalted butter, room temperature
1/4 cup shortening
2 cups brown sugar
4 ounces cream cheese, room temperature
2 eggs
1 package clear-colored hard candies
8 tablespoons meringue powder
2 pounds confectioners' sugar
8 to 10 tablespoons water

Steps:

  • Preheat oven to 350 degrees F.
  • For the cookies: In a small mixing bowl, whisk the flour, baking powder and allspice. In a large mixing bowl, cream butter, shortening and sugar with a hand mixer. Add the cream cheese and the mix until smooth and creamy. Add the eggs 1 at a time and blend until fluffy. Slowly add the flour and mix until dough is combined. Turn out onto floured board and knead until dough is smooth. Divide dough into thirds and roll out to 1/4-inch thick pieces. Cut out shapes with sharp knife or dough cutter and transfer to a greased parchment lined cookie sheet. Crush candies in a baggy and spoon into cutouts. Bake in the oven for 18 to 20 minutes or until edges are slightly browned and candies are thoroughly melted. Let cool on cookie sheet. Decorate with Royal Icing.
  • For the icing: In a large mixing bowl, combine the meringue powder and sugar. Gradually whisk in 1 tablespoon of water at a time until icing has a creamy texture. Use the icing as a glue to assemble the houses, as desired.

BIRDHOUSE BREAD



Birdhouse Bread image

Dried rosemary and thyme give a tasty herb flavor and a rustic outdoor appearance to this buttery snack bread that bakes in mere minutes.

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 6

2 tablespoons butter or margarine
1 teaspoon beef bouillon granules
¼ teaspoon garlic powder
1 (11 ounce) can refrigerated breadsticks
1 tablespoon dried rosemary, crushed
½ teaspoon dried thyme

Steps:

  • In a small saucepan over low heat, melt butter. Stir in bouillon and garlic powder. Remove from the heat; let stand until bouillon is dissolved.
  • Meanwhile, unroll breadsticks and separate into 12 sticks. Place eight sticks lengthwise side by side on a greased baking sheet. Place another breadstick along the bottom of the house, stretching dough as needed. To create the entrance, move two center sticks so they extend 2 in. above the other sticks. To form the roof, place two of the remaining sticks on top of the house so they extend about 1 in. beyond the sides. Cut remaining breadsticks as needed to fill spaces beneath the roof. Gently pinch edges of breadsticks together to seal seams. Brush with the butter mixture; sprinkle with rosemary and thyme. Bake at 375 degrees F for 11-13 minutes or until lightly browned. Cool for 2 minutes before carefully transferring to a serving platter.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 25.9 g, Cholesterol 10.2 mg, Fat 6.6 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.5 g, Sodium 487.7 mg, Sugar 2.8 g

SAMUEL'S GINGERBREAD BIRDHOUSE



Samuel's gingerbread birdhouse image

Create this stunning gingerbread birdhouse imagined by Samuel Debenham who won our gingerbread house competition. It's the perfect Christmas centrepiece

Provided by Good Food team

Categories     Dessert

Time 20m

Number Of Ingredients 21

450g unsalted butter
360g dark muscovado sugar
190g golden syrup
1.08kg plain flour
3½ tsp bicarbonate of soda
2 tbsp ground ginger
500g icing sugar, sieved
2 egg whites
2 lemons, juiced
150g milk chocolate
225g chocolate-coated biscuit sticks
1 candy cane
10 milk chocolate fingers
yellow food colouring
mini sugar-coated chocolate balls in various colours
400g white fondant icing
50g each brown, red, yellow, black, and blue fondant icing
300g green fondant icing
black edible writing pen
edible glue (or use golden syrup)
120g sugar-coated chocolate buttons in various colours

Steps:

  • Heat the oven to 200C/180C fan/gas 6. For the gingerbread, melt the butter, sugar and syrup in a pan over a low heat. Combine the flour, bicarb and ginger in a large bowl, then stir in the wet ingredients to make a stiff dough. If it's dry, add a drop of water.
  • Roll out the dough on a sheet of baking parchment to the thickness of two £1 coins. Cut out sections of the house, so you have two side walls, a front and back wall, two roof panels, a base and chimney pieces. Find our template here.
  • Bake for 15-18 mins, or until firm. To ensure the pieces fit together, remove from the oven three-quarters of the way through baking, then use the templates again to trim the excess. Return to the oven to finish baking, then leave to cool completely.
  • For the decorations, melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave in short bursts. Spread some over the front and back panels using a palette knife, starting from the bottom and working up. Attach the biscuit sticks to the chocolate, snapping them to fit, for a log cabin effect. Leave to set for at least 1 hr. For the perch, snap the candy cane into a 3cm piece at the hooked end, then stick to the front panel with more chocolate. For extra support, cut a chocolate finger to fit and stick upright beneath the candy cane to look like a wooden post. Leave to set overnight, propped against a can.
  • For the royal icing, beat the sugar, egg whites and lemon juice together in the bowl of a stand mixer or using an electric whisk until stiff and smooth. Add a little water to loosen, but don't make it runny. Cover the bowl with a damp tea towel so it doesn't dry out.
  • Next, decorate the two side walls. Colour 2 tbsp of the royal icing yellow using food colouring, then loosen with a drop of water. Spoon into a piping bag fitted with a small round nozzle. Loosen another 2 tbsp royal icing with a drop of water and spoon into a second piping bag, then snip off the end. Pipe three half-loops across the tops of the side panels using the plain icing to create a string, then stick on sugar-coated chocolate balls for lights, alternating the colours. Pipe windows and panes using the yellow icing, then pipe a line beneath the windows and stick on a piece of biscuit stick for a ledge. Leave to dry for 30 mins.
  • Spoon another 100g royal icing into a piping bag and snip off a large 5mm hole. Put the base panel on a cake stand or plate. Pipe a line 2.5cm in from the back edge and attach the back panel. Repeat with the other wall panels. Gently push 25g white fondant icing into each corner at the base for extra support, then pipe more royal icing along the inside joins from top to bottom. Place mugs around the house so the handles press into each wall for support. Leave to set for 1-2 hrs.
  • Make a robin using brown, red and yellow fondant, rolling small balls of white fondant for the eyes and drawing on pupils using the pen. Make Santa's legs with red and black fondant, and a snowman using some white fondant (attach biscuit stick arms, then decorate with small pieces of black and red fondant for mittens), presents in various colours and white fondant snowballs. Spoon another 2 tbsp royal icing into a small piping bag fitted with a small star nozzle. Use to pipe a hat brim and pom-pom on the robin, then pipe trim on the hem of Santa's trousers. For the wreath, roll out 100g green fondant and stamp out a 6cm circle using a biscuit cutter, then stamp a 2cm circle from the middle. Snip around the edge using scissors for a pine needle effect, then roll small red fondant balls and stick to the wreath.
  • Once the house is dry, attach the roof panels with more royal icing. The angle is steep, so you may need to hold these in place for a few minutes while they set. Leave to dry completely, ideally overnight.
  • Stick the four chimney pieces together with royal icing in the same way you made the walls. Leave to set for 1 hr. Re-melt the chocolate and paint some onto the chimney. Attach some biscuit sticks, breaking to fit until the chimney is covered, then attach the chimney to the house using more royal icing. Leave to set for 30 mins. Roll out 200g green fondant and cut out 100 small circles using a piping nozzle. Brush edible glue over the roof and attach the green circles. Use more glue to attach the chocolate buttons on top.
  • Fill a piping bag with more royal icing, snip off a 5mm hole and pipe 'snow' over the roof and window ledges, pulling away along the roof edge and chimney to create icicles. Affix the wreath, robin, snowman, Santa's legs, presents and snowballs using royal icing. Leave to set for 1 hr. Will keep on display for up to two weeks.

Nutrition Facts : Calories 1046 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 179 grams carbohydrates, Sugar 125 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium

BIRD BREAD (BIRD FOOD)



Bird Bread (bird food) image

This recipe is from Bird Watcher's Digest. I prefer using peanut butter because it doesn't melt outdoors in the summertime like grease does and birds love it! Cooking time does not include overnight refrigeration.

Provided by txgammi

Categories     < 15 Mins

Time 15m

Yield 1 pan

Number Of Ingredients 5

2 cups bacon grease or 2 cups other fat
2 cups cornmeal or 2 cups stale dry cereal, blended into crumbs
warm water
2 -3 cups wild bird seed
nutmeats or chopped peanuts

Steps:

  • Slowly melt peanut butter, grease or fat over low heat.
  • Add cornmeal or stale cereal crumbs.
  • Slowly add enough warm water to make a stiff dough.
  • Add birdseed and raisins, nut meats or chopped peanuts.
  • Pack mixture into small foil pans or a large flat pan.
  • Refrigerate overnight.
  • Cut into pieces for tying onto tree branches.

Nutrition Facts : Calories 3917.4, Fat 268.8, SaturatedFat 54.3, Sodium 2453.8, Carbohydrate 288.5, Fiber 48.8, Sugar 49.1, Protein 149.3

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From preciselyparrots.com


BIRDHOUSE BREAD RECIPE - MASTERCOOK
2 tablespoons butter; 1 teaspoon beef bouillon granules; 1/4 teaspoon garlic powder; 1 tube (11 ounces) refrigerated breadsticks; 1 to 2 tablespoons dried rosemary, crushed
From mastercook.com


MAKING BIRDIE BREAD | DIY - YOUTUBE
Blog: www.flock-talk.tumblr.comInstagram: www.instagram.com/flock.talks/Recipe: https://jolynetanlm.wixsite.com/lifewithparrots/single-post/2016/12/12/How-to...
From youtube.com


HUMMINGBIRD BREAD - KITCHEN FUN WITH MY 3 SONS
2017-11-19 Bread: Preheat your oven to 350 degrees and grease two 8x4 loaf pans with pam spray. In a large mixing bowl, combine the flour, baking soda, cinnamon and salt and whisk until combined. Using a standing mixer, cream the butter and sugars until creamy and fluffy. Mix in the eggs and vanilla.
From kitchenfunwithmy3sons.com


BIRD BREAD RECIPE RECIPES ALL YOU NEED IS FOOD
2 cups bacon grease or 2 cups other fat: 2 cups cornmeal or 2 cups stale dry cereal, blended into crumbs : warm water: 2 -3 cups wild bird seed
From stevehacks.com


BIRDIE BREAD ROLLS RECIPE - SERIOUS EATS
2019-06-25 Adjust oven rack to center position and preheat the oven to 350°F. Line baking sheet with parchment paper. Sprinkle work surface with flour and turn the dough out. Knead briefly, then divide into 8 even pieces. Take one of the pieces and cut off about 1/4 of the dough. Form that smaller piece into a ball.
From seriouseats.com


HEALTHY BIRD BREAD HOMEMADE TREATS | PARROT FOOD RECIPE, BIRD …
Jun 26, 2016 - Bird Bread is easy and fun to make, and it's so nice to see how much your birds enjoy it. There is nothing like the smell of fresh baking bread in your home. However, be prepared to bake a second batch of bread for the human family too because everyone is …
From pinterest.ca


BIRDHOUSE BREAD RECIPE: HOW TO MAKE IT | TASTE OF HOME
Dried rosemary and thyme give a tasty herb flavor and a rustic outdoor appearance to this buttery snack bread that bakes in mere minutes.
From stage.tasteofhome.com


SEEDED BREAD LOAF @ NOT QUITE NIGELLA
2014-02-13 Preparation time: 5 minutes. Waiting time: 2 hours. Baking time: 50 minutes. 1 cup / 135g sunflower seeds (or use pepitas) 1/2 cup / 90g …
From notquitenigella.com


RECIPES - FLORIDA PARROT RESCUE
Bird bread is often used by fosters to provide nutritious foods until that conversion can be made. Like Chop, there is no real recipe to follow and over time, you will come up with your own way of making bird bread, but in the meantime, you can use this document as a Guide to Making Bird Bread for Parrots. Just remember to stay away from using ...
From floridaparrotrescue.com


BIRD BREAD RECIPE FOR PARROTS : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BIRD BREAD RECIPE - PINTEREST
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


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