Many people don't understand that birds have a sophisticated palate very much like humans. To aid in that understanding, and to provide recipes for foods that provide a variety of nutrition for  your avian companions, we have started this recipe exchange. Just as with humans, the best way for parrots to live a long and happy life is to enjoy foods which are nutritious. Every bird will have likes and dislikes. You will need to do some experimenting at first with a variety of foods in order to find out which recipes appeal to your bird. Many of these recipes are better served warm than cold. Make sure to test whatever you are serving, to make sure it is not too hot. B e especially careful if using a microwave oven.

If you happen to have a good recipe you would like to share with others and/or have displayed at this page, feel free to contact us at sales@parrotdise.com.

Recipies- PERCHY PANCAKES 3/4 cup flour 1/8 cup dry Cream of Wheat cereal 1/2 tbs. sugar 1/2 tsp. baking powder 1/4 cup egg substitute 3/4 cup milk 1 tbs. butter melted 1-2 100% fruit jelly spread     In a large bowl, mix together flour, cereal, sugar and baking powder. In a medium bowl, whisk together egg substitute, milk, and butter. Add wet ingredients to flour mixture and stir to just moisten. Batter will be lumpy.     Heat a greased griddle or skillet over medium heat. Pour batter in scant 1/4 cupfuls onto hot surface. Cook until bubbly, turn and cook until done. Spread with 100% fruit jelly. Makes 8 bird-sized pancakes. CRESCENT FIX-UPS  1 tube (4 oz) refrigerated crescent rolls (4 rolls) 1/2  cup shredded Monterey Jack cheese with jalapenos Separate crescent  roll dough into 4 triangles. Top each with 2 tbs. shredded cheese. Roll up and bake according to package directions. APPLE BANANA DATE BREAD 1 1/4 cups flour 1/2 cup whole-wheat flour 2 tbs. baking powder 1/2 tsp. baking soda    1/2 cup chopped dates 1 cup applesauce 1 ripe banana, mashed, about 1/2 cup 1/2 cup honey 1/2 cup egg substitute 3 tbs. margarine, softened 2 medium apples, unpeeled and diced     Heat oven to 350*. Spray a 9-x-5-inch loaf pan with nonstick vegetable spray. In a large bowl, combine flours, baking powder, baking soda and dates. In a medium bowl, beat together applesauce, bananas, honey, egg substitute and margarine. Stir in diced apple. Combine fruit mixture with dry ingredients and spoon batter into loaf pan.     Bake in the center of oven for 60 minutes, or until a toothpick inserted in the center comes out clean. Remove the a wire rack and leave pan for 10 minutes. Turn bread out onto wire rack to cool completely. COCKATOO CORNBREAD 4 eggs with shells, washed 1/2 cup broccoli florets 1/2 cup shredded carrots 1 bell pepper, diced 2 pkg. (10 oz. each) frozen  chopped spinach, drained 2 bananas 2 pkg. (8.5 oz. each)  Jiffy cornbread mix 1 cup dry milk powder 16 0z. cheddar cheese, shredded      Heat ovens to 350*. In a large bowl, beat eggs with shells. Add remaining ingredients and mix together well (tends to be soupy).      Spray a 9-x-13-inch baking dish with nonstick vegetable spray. Fill with batter and bake for 1 1/2 hours, or until a knife inserted in the center comes out clean.     Cool and crumble into chunks sized appropriately for your bird. Arrange chunks one layer deep on cookie sheets and dry in a 200* oven until dry and chunky. When cool, store in an airtight container. Keeps indefinitely. AVIAN GRAIN BAKE 1/2 cup wild rice 2 cups water 1/2 cup barley 1/2 cup bulgur wheat 1/2 cup steel-cut oats 1 tbs. butter 1/2 cup raisins 1/2 cup chopped pitted dates 6 cups water      Simmer wild rice in 2 cups water in a small saucepan for 20 minutes. Drain and set aside.      Heat oven to 375*. In a 2 1/2-quart casserole dish, mix together barley, bulgur, oats, butter, raisins, dates, 6 cups water and cooked wild rice.      Cover loosely with foil and bake for about 1 hour, or until grains are tender and water is absorbed. Serve in 1/4 cup servings. Serve warm. Refrigerate or freeze leftovers. Makes approximately 24 bird servings. NUTTY POLLY CRACKERS 1 1/2  cups quick-cooking oats 1/2 cup flour 1/2 cup whole wheat flour 1/4 cup wheat germ 1/4 cup ground walnuts 1 tbs. sugar 2/3 cup water 1/4 cup vegetable oil 2 tsp. water, divided 1/4. red pepper flakes       Heat oven to 350*. In a large bowl, combine oats, flours, wheat germ, walnuts and sugar. Stir well. Add 2/3 cup water and vegetable oil, stirring until just moistened.         Divide dough in half. Roll each piece of dough into a 12-x-12-inch square on an ungreased cookie sheet. Cut each into thirty-six 2-x-2-inch squares. Brush dough with 2 tsp. water and sprinkle evenly with pepper flakes.     Bake for 25 minutes or until crisp and slightly brown. Separate crackers, remove from sheets and cool on wire racks. Store in an airtight container. Makes 6 dozen. TOP RAMEN SESAME SEED SALAD 2 pkg. (3 oz each chicken flavor top ramen noodles, crushed 3/4 cup sesame seeds 1/2 cup slivered almonds 1/3 cup butter 1/2 head white or green cabbage, thinly sliced 1/2 head red cabbage, thinly sliced Dressing follows      Saute  noodles, seeds and almonds in butter until golden. Cool and add to cabbage. Add  Dressing and toss to coat. DRESSING 1/2 cup vegetable oil 1/4 cup red wine vinegar 1/4 cup sugar 2 tbs. soy sauce 1 flavor packet from Top Ramen noodles Salt and Pepper to taste      Mix all ingredients together in a jar with lid and shake well to blend. BROCCOLI RICE CASSEROLE 1 pkg. (10 oz.) frozen broccoli spears or cut broccoli 1 cup quick-cooking rice 2 eggs, beaten 1 1/2 cup shredded cheddar cheese 1/2 cup ricotta cheese 1/2 cup milk 1/2 tsp. dried marjoram, crushed      Cook frozen broccoli according to package directions. Drain and pat dry with paper towels. Prepare rice according to package directions.     Heat oven to 350*. In a medium bowl, stir together eggs, 1/2 cup of the cheddar cheese, ricotta cheese, milk and marjoram. Stir in rice. Pour into a lightly greased 10-inch quiche dish. Arrange broccoli on top. Sprinkle with remaining cheddar cheese.     Bake for about 20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. VEGETABLE KABOBS 1 small yellow summer squash, cut into 1-inch slices 1 zucchini, cut into 1-inch slices 1 small red bell pepper, cut into 1-inch pieces 1 small green pepper, cut into 1-inch slices 1 can (16 oz.) whole white potatoes, drained 1/3 cup clear italian salad dressing         In a medium saucepan, cook yellow squash slices, zucchini slices and pepper pieces in a small amount of boiling water for 1 to 2 minutes or until tender. Drain well. Cool slightly.      To make kabobs: On 4 skewers, alternately thread squash, pepper and potatoes, leaving a 1/4 inch space between pieces.      Place kabobs on the unheated rack of a broiler pan. Brush kabobs with some of the salad dressing. Broil about 4 inches from heat for 3 minutes. Brush kabobs with more salad dressing, turn over and brush again with salad dressing. Broil for 3 to 5 minutes more or until vegetables are tender. Brush with remaining salad dressing before serving. RICO'S FAMOUS POTATOES 6 large russet potatoes 1/4 cup butter, melted 1 can (143/4 oz. ) cream of chicken soup 1 pint sour cream 1/2 cup grated cheddar cheese 3/4 cup crushed cornflakes         Heat oven 350*. boil potatoes with skin on. Peel and grate potatoes with large grater. Add melted butter and toss to coat.      In a separate bowl, mix together soup and sour cream. Transfer potatoes to a 9-x-13-inch ungreased baking dish. Add cheese and toss lightly with a fork. Pour soup mixture over potatoes and top with crushed cornflakes. Bake for 30 minutes. MACARONI AND CHEESE 2 tbs. butter 4 tsp. flour 1 cup skim milk 1/2  cup grated cheddar cheese 3/4 cup cooked macaroni Chopped broccoli or green bell peppers, optional       In a large saucepan over medium heat, melt butter, add flour and cook for 1 minute. Add milk and cook until mixture thickens. Add cheese and cook, stirring until melted. Add macaroni and stir to coat. For variety. add chopped broccoli or peppers. MACARONI, CHEESE AND PEAS 1 pkg. ( about 7 oz. ) macaroni and cheese mix 1/2 cup buttermilk salad dressing 1/4 tsp. pepper 1 cup frozen peas 1/4 cup milk, optional      Prepare macaroni and cheese according to package directions. Stir in salad dressing and pepper. Fold in peas. Chill in the refrigerator for 3 to 24 hours, if desired. Stir in milk to moisten if necessary. TORTELLINI IN CREAM SAUCE 1 1/2 cups frozen broccoli, cauliflower and carrots 1 pkg. (7 oz.) frozen cheese-filled tortellini 3/4 cup hot water 1/2 tsp. minced garlic, or 1/8 tsp. garlic powder 1/4 tsp. dried marjoram, crushed 1/8 tsp. pepper 1/2 cup whipping cream 1/4 cup grated Parmesan cheese      In a large skillet, combine vegetables, frozen tortellini, water, garlic, marjoram and pepper. Bring to a boil. Reduce heat, cover and simmer for 7 minutes. Drain well. Stir in cream and Parmesan cheese and heat through. PILAF-STYLE RICE 1 cup hot water 1 cup frozen peas 1 pkg. (1 oz.) instant onion soup mix 1 tbs. margarine or butter 1 cup quick-cooking rice 1 tbs. diced pimiento      In a medium saucepan, combine hot water, frozen peas, soup mix and margarine. Bring to a boil and stir in rice. Cover and remove from heat. Let stand for 5 minutes. Stir in pimiento and serve. BEANS, RICE AND SPINACH BAKE 1 cup dry pinto beans, cooked after measured 1 cup dry brown rice, cooked after measured 1/2 cup shredded cheese, or more 1 lb. fresh spinach, steamed 2 eggs, beaten 1 cup milk         Heat oven to 350*. Combined cooked beans, cooked rice, cheese and steamed spinach in a 2 1/2-quart casserole.       In a small bowl, mix eggs and milk and pour over rice mixture. Stir gently and bake for about 45 minutes. PARROT PARTY MIX 1/4 cup butter 1/2 tsp. chili powder 1 cup mixed shelled nuts 1 cup cooked garbanzo beans, not mushy, well drained      Heat oven to 400*. Melt butter and combine with chili powder. Place nuts and garbanzos in a large bowl and add butter mix. Stir until well coated and turn out into a shallow baking pan. Bake for 15 to 20 minutes, stirring once or twice. POLLY'S BISCUITS 1 1/2 cups hot water 1 cup uncooked oatmeal 1/3 cup butter 1 tsp. beef bouillon granules 3/4 dry milk powder 1/2 cup cornmeal 1 egg, beaten 3 1/2 cups whole wheat flour      Heat oven to 325*. In a large bowl, pour hot water over oatmeal, butter, and bouillon. Let stand for about 5 minutes. Stir in powdered milk, cornmeal and egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead for 5 to 7 minutes, adding more flour if necessary to make a very stiff dough.. Roll out on a floured board to 1/2-inch thickness and cut into shapes with cookie cutters (cat shapes are nice!). Bake for about 50 minutes. Cool and place on a wire rack to completely dry before storing. Makes about 1 1/2 pounds. HEAVENLY NUGGETS 3/4 cup chopped nuts 8 graham cracker squares, crushed medium-fine 1 1/2 cups peanut butter smooth or chunky 2 cups raisins 1 1/3 cups wheat germ 1/4 cup honey Extra chopped nuts      In a large bowl, mix all ingredients together until blended and mixture holds together. Roll mixture into small balls and roll balls in extra chopped nuts. If you have a favorite recipe to submit, please e -mail them to sales@parrotdise.com.