FabulousFusionFood's Bird-based Recipes 11th Page

turkey, pigeon, ostrich.
Welcome to FabulousFusionFood's Bird-based Recipes Page — The recipes presented here are all based on bird-derived meats as an ingredient. The culinary definitions of birds is probably the most complex and confounding, with overlaps between game birds (hunted for their meat and dealt with under game in general), poultry (domesticated birds) and fowl (which includes Gallifor [chicken-like] and waterfowl).
Scientifically, birds are a group of warm-blooded vertebrates constituting the class Aves (/ˈeɪviːz/), characterised by feathers, toothless beaked jaws, the laying of hard-shelled eggs, a high metabolic rate, a four-chambered heart, and a strong yet lightweight skeleton. Birds are feathered theropod dinosaurs and constitute the only known living dinosaurs. Likewise, birds are considered reptiles in the modern cladistic sense of the term, and their closest living relatives are the crocodilians. Birds are descendants of the primitive avialans (whose members include Archaeopteryx) which first appeared during the Late Jurassic.
This site deals only with edible birds and those birds that commonly form a part of the human diet, of which chickens form the major constituents (in culinary usage, birds are birds (aves), poultry and fowl) chickens' ancestors, junglefowl are also game animals). Pigeons, interestingly are one of the earliest species domesticated by humans and are both farmed (poultry) as well as being hunted in the wild (game). Turkeys, are game birds in the wild, poultry when farmed and also are fowl as they are related to chickens.
Birds are important not just for their meat, but also because several species (most notably chickens, ducks and quail) are reared for their eggs.
The alphabetical list of all the bird-based recipes on this site follows, (limited to 100 recipes per page). There are 1502 recipes in total:
Page 11 of 16
Peanut and Greens Soup Origin: African Fusion | Pinon au Dindon (Pinon with Turkey) Origin: Togo | Porcellum Lacte Pastum Elixum (Suckling Pig à la Vitellius) Origin: Roman |
Peanut Chicken Curry Origin: Fusion | Pintade à l'Afrique (African Guinea Fowl) Origin: Guinea | Porcellum Lacte Pastum Elixum (Boiled Suckling Pig, Fed on Milk) Origin: Roman |
Peas and Rice Origin: Turks Caicos | Pintade à la Sauce Citron (Guineafowl with Lemon) Origin: France | Porcellum Traianum (Suckling Pig à la Trajan) Origin: Roman |
Peasant Soup Origin: Britain | Pintade de Guinée (Guinean Guineafowl) Origin: Guinea | Porcellum Traianum (For a Very Young Piglet) Origin: Roman |
Peiouns y Stewed (Stewed Pigeons) Origin: England | Piquant Tomato Soup Origin: Fusion | Pork Chops with Sloe Sauce and Savoy Cabbage Origin: England |
Peking Duck Origin: China | Piroshki Origin: Russia | Porkolt Csirke (Chicken Porkolt) Origin: Hungary |
Pelau Origin: Saint Kitts | Pisam Adulteram Versatilem (Peas Turnover) Origin: Roman | Portuguese Percebes Origin: Portugal |
Penhaearn Pob (Roast Gurnard) Origin: Welsh | Pisam Farsilem (Pressed Peas) Origin: Roman | Pot au Feau Origin: France |
Pepián Origin: Guatemala | Pish-Pash Origin: India | Pot au Feu Origin: France |
Pepper Chicken Origin: Sierra Leone | Pish-pash Origin: Anglo-Indian | Pot Roast Turkey Drumstick Origin: Fusion |
Percebes Tapas (Gooseneck Barnacles Tapas) Origin: Spain | Pistachio Nut Pâté Origin: Spain | Pot-cooked Chicken and Udon in Miso Soup Origin: Japan |
Perfect Cock-a-leekie Soup Origin: Scotland | Pizza Cordon Bleu Origin: France | Pot-roasted Pheasant with Cider and Calvados Origin: Britain |
Peri Peri Kari Camarão (Fiery Prawn Curry) Origin: Mozambique | Pizza with Butter Masala Sauce and Chicken Pakora Origin: Scotland | Potage Congolaise (Congolese Soup) Origin: Congo |
Peri-peri Chicken Origin: South Africa | Poached Chicken Origin: Britain | Potage de Lombars (Lombard Pottage) Origin: France |
Peruvian Goat Stew Origin: Peru | Pois d'Angole (Pigeon Peas) Origin: Guadeloupe | Potage Madrilène Origin: Britain |
Petrusen mewn Saws Madeira (Partridge in Madeira Sauce) Origin: Welsh | Pollo al Curry con Pasas y Piñones (Chicken Curry with Raisins and Pine Nuts) Origin: Spain | Potage Parabère Origin: France |
Phaal Chicken Curry Origin: India | Pollo Alla Cacciatora (Sammarinese Chicken Cacciatore) Origin: San Marino | Potage St Germain (Pea Soup St Germain) Origin: France |
Phaksha Paa (Bhutanese Pork with Chillies) Origin: Bhutan | Pollo Borracho Chileano (Chilean Drunken Chicken) Origin: Chile | Potato and Coriander Soup Origin: Ireland |
Pheasant Dopiaza Origin: Britain | Pollo con Ajo (Chicken with Garlic) Origin: Mexico | Potato Soup with Black Pudding Origin: Britain |
Pheasant Game Soup Origin: Britain | Pollo con Salsa de Cacahuetes (Chicken with Peanut Sauce) Origin: Equatorial Guinea | Poto no Tucupi (Brazilian Tucupi and Duck Soup) Origin: Brazil |
Phoenicoptero (Of Flamingo) Origin: Roman | Pollo de Chocolate (Chocolate Chicken) Origin: Mexico | Poularde à la D'Albufera (Chicken Albufera) Origin: Spain |
Pickle Chicken Curry Origin: India | Pollo en Manteqiulla (Butter Chicken) Origin: Puerto Rico | Poule nas sos (Chicken in Sauce) Origin: Haiti |
Pigeon Breast with Red Wine Gravy, Roast Leeks and Wild Mushrooms Origin: Britain | Pollo en Salsa (Pollo en Sals) Origin: Costa Rica | Poulet à L'Indienne (Comoran Chicken Curry) Origin: Comoros |
Pigeon Breasts Origin: Scotland | Pollo Guisado (Dominican Stewed Chicken) Origin: Dominican Republic | Poulet à la Basque (Basque-style Chicken) Origin: France |
Pigeon Curry Origin: India | Pollo Guisado (Dominican Chicken Stew) Origin: Dominican Republic | Poulet à la Moutarde façon Burkina Faso (Chicken with Mustard in the Style of Burkina Faso) Origin: Burkina Faso |
Pigeon Peas and Rice Origin: Barbados | Pollo Mexicana (Chicken Mexicana) Origin: Mexico | Poulet à la N'Gatietro (Chicken in the Manner of N'Gatietro) Origin: Cote dIvoire |
Pigeon Peas and Rice Origin: Anguilla | Pollo Pibil (Pit-Smoked Chicken in Annatto Marinade) Origin: Mexico | Poulet à la Noix de Coco et aux Arachides (Chicken with Coconut and Peanuts) Origin: Gabon |
Pigeon Pie Origin: British | Pollo Relleno (Stuffed Chicken, Andalusian Style) Origin: Spain | Poulet à la Provençale (Provence-style Chicken) Origin: France |
Pigeons in a Hole Origin: British | Polynesian Curry Powder Origin: Polynesia | Poulet à la Sauce Tomate (Chicken with Tomato Sauce) Origin: Gabon |
Pilaf-Stuffed Onions Origin: Middle East | Pom Origin: Suriname | Poulet à la Moutarde (Gabon Mustard Chicken) Origin: Gabon |
Pilao (Comorian Pilau) Origin: Comoros | Porc Mewn Saws Eirin (Pork in Plum Sauce) Origin: Welsh | Poulet au Beurre de Cacahuète (Chicken with Peanut Butter) Origin: Senegal |
Pilao ou Riz au Poulet (Mahoran Chicken Pilau) Origin: Mayotte | Porcellum Coriandratum (Suckling Pig with Coriander Sauce) Origin: Roman | Poulet au Citron (Chicken with Lemon) Origin: France |
Pilao ou Riz au Poulet (Comorian Chicken Pilau) Origin: Comoros | Porcellum Farsilem Duobus Generis (Suckling Pig, Stuffed in Two Ways) Origin: Roman | |
Pink-brined Turkey Origin: American | Porcellum Hortulanum (Suckling Pig Stuffed with Garden Vegetables) Origin: Roman |
Page 11 of 16