10,000 oat bran recipes

Cream cheese and Spam whipped with salsa, Worcestershire, and cayenne, then loaded with crunchy bell pepper, celery, and cilantro. A retro party dip that always gets finished.

Add something new to dinner with this simple and tasty bread pudding that everyone will enjoy!

Impossible ratatouille pie, a crustless vegetable quiche with zucchini, eggplant, tomato, and green pepper in a self-forming Bisquick batter with Monterey Jack cheese.

Classic prune Danish pastry folded into neat squares with a sweet corn syrup glaze. Starts with homemade Danish dough, rises once, and bakes to flaky golden layers.

Classic veal francaise with egg-dipped cutlets sautéed in butter, then simmered in a bright lemon, white wine, and chicken broth sauce. Italian-American comfort at its finest, ready in 40 minutes.

We've kept all the great flavor of the original zesty chicken wings but eliminated some of the fat by using skinless breasts.

Roasted chicken braised with apple juice, French-style green beans, and diced apples in a warm cinnamon pan sauce. A savory-sweet one-pan fall dinner.

Copycat Pappasito's creamy poblano soup with sauteed peppers, carrots, and onion in a butter-cream roux, finished with melted Monterey Jack cheese. Rich, spicy, and restaurant-quality.

Try this bread machine recipe that will have you making a scrumptious crusty bread in no time!

If you're treating your loved one to a romantic dinner, try this succulent beef dish that is sure to please them!

Grandma's mincemeat cookies are a Christmas tradition: spiced dried-fruit filling folded into a tender shortening dough, dropped by the spoonful and baked golden in about 12 minutes.

Slow-baked beef liver layered with chopped apples, onions, and bacon. Old-fashioned comfort food that turns organ meat into something folks actually fight over.

A delicious variation of calzone made with chicken breasts, spinach and a variety of cheeses.

This is a tasty burritos, nutritional and healthy too.

Old-fashioned ice water cake with cake flour, beaten egg whites, and ice-cold water for a snow-white, tender crumb. A vintage two-layer white cake.

No wonder it's a World Championship chili, it was packed with flavour. Followed the recipe as it is, and not too hard to make. It was definitely a hit at our dinner table. I will have to keep this recipe.