26 biry recipes

A healthier version of the classic Australian pudding

Try this snack for your next party. Easy and fun. This is an inexpensive recipe. They are shaped like ducks.

Buttermilk pancakes made with a thin pour batter that bubbles up tender and tall. Quick weekday breakfast, ready in 20 minutes with pantry staples.

One of the most elegant and easy appetizer.Kids friendly recipe. Try this creative recipe.

This recipe is very easy and fun to make. And it’s a kid friendly recipe. Try it.

These little nests filled with colorful chocolate "eggs" are perfect for spring baking treats or your Easter party.

Flourless chocolate souffle cake with a full pound of semi-sweet chocolate, brandy, and nine eggs. Dense, fudgy, and gluten-free with no flour needed at all.

A ridiculously easy pineapple cake with crushed pineapple stirred right into the batter, topped with cream cheese icing. No mixer needed. Moist, sweet, and ready in 45 minutes.

Birds nests are thumbprint cookies rolled in egg white and crushed walnuts, then filled with a jewel of fruit jam. A classic holiday tea cookie that bakes in 10 minutes.

Bird of Paradise chicken braised in pineapple syrup with sherry, soy sauce, and crystallized ginger, topped with bell pepper, celery, papaya, and a glossy pan sauce.

Authentic Chinese bird's nest soup with real dried bird's nests simmered in rich chicken broth with pounded chicken, egg whites, and dry sherry. A prized delicacy garnished with scallions and ham.

Round steak rolled around carrots and dill pickles then slow-cooked in tomato sauce creates tender Swiss beef rouladen perfect for Sunday dinners or slow cooker comfort meals.

A fruit-packed bundt cake with bananas, crushed pineapple, applesauce, and chopped nuts spiced with cinnamon. Stir-together batter, no mixer needed. Moist, dense, and dusted with powdered sugar.

Each person then mixes his own ingredients at the table. This may be served as a first course, as part of a smorgosbord, or as a late-supper snack with beer.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

Buttery almond cutout cookies shaped like birds with sliced almond feather wings and a sparkly sugar glaze. A whimsical holiday baking project the whole family will love.