FabulousFusionFood's Bird-based Recipes 12th 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:
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Poulet au Coco (Chicken with Coconut) Origin: Comoros | Pre-cooked Lamb Origin: Britain | Râble de Lièvre à la Poivrade (Saddle of Hare à la Poivrade) Origin: France |
Poulet au Coco Antillaise (Martinican coconut chicken) Origin: Martinique | Pressure Cooker Butter Chicken Curry Origin: Britain | Rôti de Chevreuil, Pommes et Confiture de Groseille (Roast Venison, Apples and Gooseberry Jelly) Origin: France |
Poulet au Curry Réunionaise (Reunion Chicken Curry) Origin: Reunion | Pressure Cooker Chicken Korma Origin: Fusion | Rôti de Porc à l'Ananas (Roast Pork with Pineapple) Origin: Mauritius |
Poulet au Gingembre (Ginger Chicken) Origin: Cote dIvoire | Pressure Cooker Jambalaya Origin: American | Rack of Lamb with Sénégal Pepper Emulsion Origin: African Fusion |
Poulet aux Arachides à la Togolaise (Chicken with Peanuts, Togo Fashion) Origin: Togo | Pressure Cooker Kareraisu (Pressure Cooker Japanese Curry) Origin: Japan | Ragoût of Turkey Origin: Britain |
Poulet aux Arachides de Niger (Chicken with Peanuts, Niger Style) Origin: Niger | Pressure Cooker Massaman Beef Curry Origin: Britain | Ragu alla Bolognese (Traditional Bolognese Sauce) Origin: Italy |
Poulet aux Bananes Plantains (Chicken with Plantains) Origin: Cameroon | Pressure Cooker Thai Red Curry Origin: Britain | Raised Gooseberry Pie Origin: Britain |
Poulet aux Bananes Plantains (Chicken with Plantains) Origin: Madagascar | Psemeno kotopoylo me te saltsa lemoni-maintanou (Roasted Chicken With Lemon-Parsley Sauce) Origin: Greece | Réchauffé Chicken Origin: Kenya |
Poulet Boucané (Buccaneer/Smoked Chicken) Origin: Martinique | Puerto Rican Arroz Con Pollo Origin: Puerto Rico | Red Chicken Mole Origin: Mexico |
Poulet Boucané des Antilles (Smoked Chicken from the Antilles) Origin: Saint Barthelemy | Puerto Rican Pasteles (Meat-stuffed Masa Pockets) Origin: Puerto Rico | Red Chicken Pakora Origin: Britain |
Poulet Boucané des Antilles (Smoked Chicken from the Antilles) Origin: Sint Maarten | Pulë me Arra (Chicken with Walnuts) Origin: Albania | Red Orach Soup Origin: Britain |
Poulet Boucané des Antilles (Smoked Chicken from the Antilles) Origin: French Guiana | Pullau Chicken Origin: South Africa | Red Pepper and Chickpea Salad Origin: Ecuador |
Poulet Boucané des Antilles (Smoked Chicken from the Antilles) Origin: Guadeloupe | Pullum Anethatum (Aniseed Chicken) Origin: Roman | Red-red with Spiced Plantains Origin: Ghana |
Poulet Boucané des Antilles (Smoked Chicken from the Antilles) Origin: Saint-Martin | Pullum cum Olivis Columbadibus (Boiled Chicken with Columbadian Olives) Origin: Roman | Rendang Curry Paste Origin: Fusion |
Poulet Colombo Origin: French Guiana | Pullum elixum cum cucurbitis elixis (Ancient Roman Aniseed Chicken) Origin: Roman | Reshmi Kabab Origin: Bangladesh |
Poulet Créole (Creole Chicken) Origin: Mauritius | Pullum Elixum ex Iure Suo (Chicken in its Own Broth) Origin: Roman | Restaurant-style Butter Chicken Origin: India |
Poulet de Comores (Comorian Chicken) Origin: Comoros | Pullum Elixum ex Iure Suo (Boiled Chicken with Boiled Egyptian Beans) Origin: Roman | Restaurant-style Madras Curry Origin: Britain |
Poulet de Guinée (Guinean Chicken) Origin: Guinea | Pullum Frontonianum (Chicken a la Fronto) Origin: Roman | Restaurant-style Tandoori Chicken Origin: Britain |
Poulet Directeur Général Origin: Cameroon | Pullum Laseratum (Chicken with Laser) Origin: Roman | Rice with Pigeon Peas Origin: Puerto Rico |
Poulet Massalé (Chicken Massala) Origin: Reunion | Pullum Leucozomus (Chicken with White Sauce) Origin: Roman | Rich Minestrone Soup Origin: British |
Poulet Meshi (Tunisian Roast Chicken) Origin: Tunisia | Pullum Numidicum (Numidian Guinea Fowl) Origin: Roman | Rich Raised Pie Origin: Britain |
Poulet Moambe (Chicken Moambe) Origin: Congo | Pullum Paroptum (Lightly-roasted Chicken) Origin: Roman | Rifissa (Chicken and Lentil Stew) Origin: Morocco |
Poulet Nyembwe Origin: Gabon | Pullum Parthicum (Parthian Chicken) Origin: Roman | Rillettes de canard (Duck Rillettes) Origin: France |
Poulet Princesse (Chicken with Asparagus Garnish) Origin: France | Pullum Tractogalatus (Chicken Prepared in Pastry and Milk) Origin: Roman | Ris Gras Burkinabé Origin: Burkina Faso |
Poulet Véronique (Chicken Véronique) Origin: France | Pullus Farsilis (Chicken with Liquid Filling) Origin: Roman | Risoto o Ddail Poethion a Pherlysiau Gwyllt (Risotto of Nettles and Wild Herbs) Origin: Welsh |
Poulet Yassa (Chicken yassa) Origin: Senegal | Pullus Vardanus (Chicken à la Varus) Origin: Roman | Risotto alla Milanese Origin: Italy |
Poulet Yassa (Chicken Yassa) Origin: Gambia | Pultes (Meat Pottage) Origin: Roman | Risotto allo Zafferano (Saffron Risotto) Origin: Switzerland |
Poulet Yassa Burkinabé (Burkinabe Chicken Yassa) Origin: Burkina Faso | Pultes Cum Iure Oenococti (Pottage with Wine Sauce) Origin: Roman | Risotto of nettles and wild herbs Origin: Cape Verde |
Poulet Yassa de Guinée (Guinean Poulet Yassa) Origin: Guinea | Pumpkin and Rice Chicken Soup Origin: American | Riz Gras du Burkinabé (Burkina Faso Fat Rice) Origin: Burkina Faso |
Poulet Yassa Malienne (Malian Chicken Yassa) Origin: Mali | Pumpkin Chowder Origin: American | Roast Capons Origin: Britain |
Poullaille farcie (Stuffed Poultry) Origin: France | Pumpkin Soup Origin: American | Roast Chicken Noodle Soup with Chopsuey Greens Origin: Fusion |
Poutine Origin: Canada | Pupusas Origin: El Salvador | Roast Chicken with Moroccan Spices Origin: African Fusion |
Poutine Origin: Saint Pierre | Pwdin Eirin Mair Siocled (Chocolate Gooseberry Pudding) Origin: Welsh | |
Prawn, Mangetout and Cashew Nut Stir-fry Origin: Australia | Qatri Chicken Curry Origin: Qatar |
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