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Spanish Chicken And Rice From Birds Eye®

Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan.
Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
Stir in reserved chicken, prepared Long Grain White Rice with Mixed Vegetables, chicken broth, Sazon seasoning and salt. Cook, stirring frequently, 2 minutes or until well combined.

Beef And Broccoli Stir-Fry From Birds Eye®

Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.
Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
Serve over prepared rice and sprinkle, if desired, with chopped peanuts.

Smoked Mackerel Noodles With Cucumber And Herbs

Mix together the soy sauce, sesame oil, ginger, birds-eye chilli (seeded to make it less hot if you prefer) and garlic along with 1 tbsp water to make a dressing.
Rinse the cooked noodles under cold water and return to a large bowl.
Toss with the onions, herbs and dressing. Put the noodles in serving dishes.
Skin and break up the mackerel and sprinkle it over the noodles.
Garnish with cucumber around the plate.

Strawberry Bread

Combine and mix well flour, sugar, soda, cinnamon and salt. Make a well in center and add strawberries, oil and eggs.
Mix by hand.
Bake at 350\u00b0 for 1 hour.
Use two 4 x 8-inch loaf pans. The Birds Eye strawberries quick thaw pouches have the right amount of juice in with the strawberries.
I also cut up the strawberries smaller.

Smothered Pork Chops From Birds Eye®

Season pork chops, if desired, with salt and black pepper. Heat oil in large nonstick skillet over medium-high heat and cook pork chops turning once, 10 minutes or until golden brown. Remove chops from skillet; set aside.
Add Recipe Ready Chopped Seasoning Blend and cook over medium-high heat, stirring occasionally, 5 minutes or until vegetables are softened.
Stir in soup and milk; bring to a boil. Reduce heat to low and add back pork chops. Simmer 5 minutes or until pork is cooked through.* Serve over hot cooked noodles or mashed ...

Chicken Marsala From Birds Eye®

Melt 2 tablespoons butter over medium-high heat and cook chicken, turning once, 6 minutes or until golden brown. Remove chicken; set aside.
In same skillet add Recipe Ready Marsala Blend, and cook over medium-high heat, stirring occasionally, 6 minutes or until liquid is almost absorbed. Sprinkle with flour and cook, stirring constantly, 1 minute. Stir in wine and broth; bring to a boil.
Reduce heat to low and add back chicken. Simmer 4 minutes or until sauce is thickened and chicken is thoroughly cooked.* Season, with salt and black ...

Southwestern Couscous Salad

Cook the Birds Eye vegetables for approximately 5 minutes in the microwave. Mix together the first 4 ingredients. Add cilantro and cumin for taste. Serve either cold or warm.

Summer Pasta Salad

Thaw Birds Eye Farm Fresh mixtures under water; drain. Combine all ingredients and mix.
Serve cold.
Makes 5 servings.

Classic Beef Stew From Birds Eye®

Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.

Shepherd'S Pie From Birds Eye®

Preheat oven to 400 degrees F.
Brown beef in large nonstick skillet; drain fat.* Add tomatoes and Recipe Ready Mirepoix and bring to a boil over high heat. Reduce heat to low and simmer 10 minutes. Stir in parsley and salt.
Turn mixture into 1-1/2 quart casserole dish. Evenly top with mashed potatoes.
Bake 20 minutes or until potatoes are golden and mixture is bubbling.

Golden Chicken With Noodles From Birds Eye®

Melt 2 Tbsp. butter in 12-inch nonstick skillet and cook chicken, turning once, 8 minutes or until golden brown.*
Add Recipe Ready Cuts Sliced Carrots and chicken broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes.
Toss hot cooked noodles in serving bowl with remaining butter and parmesan cheese. Top with chicken and carrots and sprinkle, if desired, with parsley.

French Onion Soup From Birds Eye®

Melt butter in medium saucepan over medium heat and cook Recipe Ready Chopped Onions, stirring occasionally, 15 minutes or until golden brown. Add beef broth and thyme; bring to a boil over high heat. Simmer 5 minutes. Season, if desired, with salt and black pepper.
Arrange 4 oven-proof soup bowls on baking sheet and evenly fill with soup. Arrange toast in each bowl and top with cheese. Broil 1 minute or until cheese is bubbling.

Thai Black Rice Salad

Cook the rice as directed on the package.
Mix the black rice, red pepper, yellow mango, green onions, cilantro, mint and cashews in a large bowl.
Mix the fish sauce, lime juice and zest, palm sugar and birds eye chili in a small bowl.
Toss the salad in the dressing and enjoy.

Somlor Machoo Yune (Khmer Cambodian Hot & Sour Soup)

owls and garnished with the birds' eye chillies. Make sure each guest

Birds Eye Golden Glow

Cut bacon in 1-inch pieces and fry until crisp. Remove bacon; saute onion in 2 tablespoons of bacon fat until delicately browned. Add frozen corn; cover and cook until corn is thawed, stirring occasionally. Cook 5 minutes longer. Add parsley and seasonings; serve with bacon sprinkled over top.

Pomegranate Shrimp (Anardana Jheenga)

eeds and stir.
Aadd birds eye chiles, shrimp and marinade, and

French Birds

Pound steaks thin.
Place a mound of mixture of green onions, bacon, parsley, salt, pepper and garlic in the center of each slice of steak.
Fold steak over stuffing and fasten with toothpicks to seal stuffing inside steak.
Season and roll birds in flour. Brown in oil on all sides.
Use heavy Dutch oven or large black skillet. Add water and simmer for 1 hour or until meat is tender.
Leftover seasoning may be simmered in gravy.
I always chop a little extra seasonings for this purpose. Serve on rice.

Grandma'S Famous Creamed Onions Au Gratin

14 ounce) bag Bird's Eye Frozen petite Whole Onions; LET

Easy Bird'S Eye Chicken Pot Pie

In a large bowl, combine diced chicken, frozen vegetables, onions, celery, gravy, wine, parsley, celery seed, thyme, and pepper.
Pour into a buttered 9 x 13-inch pan.
Roll pie crust out to fit top of pan. Crimp edges and place several steam slits in crust.
Bake in preheated 350\u00b0F oven for 45 to 60 minutes, or until crust is golden brown and filling is bubbling.

Thai Noodles With Seafood

inely slice 3 bird's eye chillies.
In a frying

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