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Play Birds Feeding Flash Game

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GAME DESCRIPTION
Feed the hungry little birdies using your bottle of milk.

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User: Guest
Date: 2018-08-20
проститутки новосибирска индивидуалки новосибирска Эротический массаж Новосибирск

User: Guest
Date: 2017-01-11
This int\'shgis just the way to kick life into this debate.

User: Guest
Date: 2017-01-11
hola marisol! que excelente tus videos. estoy empezando en esto y me has ayudado bastante. quisiera saber donde y como poner a secar las piezas. siempre me quedan pegadas a la mesa. gra&8asc#i230; desde venezuela

User: Guest
Date: 2015-04-08
Here are a few of my favorites!! Enjoy!!Apple Filled Chicken Pecan Cream SauceINGREDIENTS2 skinsels, boneless chicken breast halves2 slices provolone cheese, halved1 Granny Smith apple peeled, cored and thinly sliced1 shallot, sliced2 tablespoons milk1/2 cup Italian seasoned bread crumbs3 egg yolks1/3 cup white sugar1/4 cup white wine1/2 teaspoon vanilla extract1/4 cup finely chopped pecans DIRECTIONSPreheat oven to 375 degrees F (190 degrees C). Lightly oil a baking pan.Using a sharp knife, carefully cut a large pocket in each chicken breast. (Hint: Cutting close to the smooth side of the breast ensures no holes in the chicken.) Place 1 half-slice of provolone inside each chicken, followed by half of the apple slices, and a small amount of shallot or onion, to suit your tastes. Top with the remaining half slice of provolone. Pull the chicken back together, sprinkle with a small amount of milk, and coat with breadcrumbs. Place stuffed breasts on baking pan.Bake in preheated oven for 30 to 35 minutes, or until no longer pink, and juices run clear.While the chicken bakes, you may start your sauce. In a double boiler over lightly simmering water, combine the egg yolks and sugar. Beat until the yolk lightens and froth forms. Slowly add the wine, stirring constantly, until the sauce thickens. Remove from the heat and stir in the pecans and vanilla. The sauce looks nice served under the chicken with a small amount drizzled over it. Bourbon Pecan ChickenINGREDIENTS1/2 cup finely chopped pecans1/2 cup dry bread crumbs8 skinsels, boneless chicken breast halves1/4 cup clarified butter, melted1/4 cup Dijon mustard1/4 cup dark brown sugar2 2/3 tablespoons bourbon whiskey2 tablespoons soy sauce1 teaspoon Worcestershire sauce3/4 cup unsalted butter, chilled and cut into small cubes1/2 cup sliced green onions DIRECTIONSStir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion. Chicken SaltimoccaINGREDIENTS4 skinsels, boneless chicken breast halves4 slices thinly sliced prosciutto1/3 cup butter1 cup white wine4 slices provolone cheese DIRECTIONSPlace 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes. Crab Stufffed Filet MingonINGREDIENTSCRAB STUFFING:2 tablespoons olive oil1 teaspoon minced onion1 teaspoon minced green onion1 teaspoon minced garlic1 teaspoon minced celery1 teaspoon minced green bell pepper2 tablespoons shrimp stock or water1 (6 ounce) can crab meat, drained2 tablespoons bread crumbs1 teaspoon Cajun seasoning PEPPERCORN SAUCE1 1/4 cups beef broth1 teaspoon cracked black pepper1 fluid ounce whiskey1 cup heavy cream STEAKS:4 (6 ounce) filet mignon steaks4 slices bacon, cooked lightlysalt and cracked black pepper to taste1 tablespoon olive oil1 clove garlic, minced1 teaspoon minced shallot1 cup crimini mushrooms, sliced1 fluid ounce whiskey1 teaspoon Dijon mustard DIRECTIONSMake Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce. Beef BourguignonINGREDIENTS3 cups Burgundy wine2 tablespoons brandy2 onions, thinly sliced2 carrots, chopped1 sprig fresh parsley1 bay leaf1 clove garlic, crushed10 whole black peppercorns1 teaspoon salt2 pounds cubed beef chuck roast 4 tablespoons olive oil, divided1/4 pound bacon, cubed2 onions, chopped3 tablespoons all-purpose flour1 tablespoon tomato paste2 cloves garlic, crushed1 (10.5 ounce) can beef brothsalt and pepper to taste4 tablespoons butter1 pound fresh mushrooms, sliced DIRECTIONSFor marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.Preheat oven to 300 degrees F (150 degrees C).For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you\'ve chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9 13 baking dish.Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes. http://lnflntpzky.com [url=http://vrnoomrlze.com]vrnoomrlze [/url] [link=http://asjacpngq.com]asjacpngq[ /link]

User: Guest
Date: 2015-04-06
actually not very special, caonnt do any better topping also. Just that this shop is more professional on Toasted Bread Half Boiled Eggs. This shop only sell Toasted Bread Half Boiled Eggs + nasi lemak + Fried Bee Hoon.This shop is near penang international air port.

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