10,000 oat bran recipes

French potato salad with crispy bacon, shallots, red wine vinegar, and olive oil tossed with warm new potatoes. No mayo, just a tangy vinaigrette that soaks right in.

Cindy Schweitzer of Muskego offered this cherry twist on melt-in-your-mouth finger cookies.

Hot Italian sausage and cream cheese rolled up in flaky crescent dough and baked into golden breakfast logs. Just three ingredients, sliceable and ready for a lazy weekend brunch.

The procedure is a bit long if you have to do the ragù but once you made it you can freeze and use just by puttig it in the oven cover with aluminium for the first 40min at 180 degrees and then uncoverit and bake until the top is reddish

Add another pickling recipe to your cookbook with this scrumptious side dish.

Melt in your mouth Russian tea cookies with walnuts. Perfect accompaniment for a cup of tea.

Peppered Beef Top Sirloin Steak Master Recipe recipe

Pounded chicken breasts stuffed with mushrooms, carrots, and tomato, rolled into medallions, and simmered in a light lemon-thyme sauce. Low-calorie and elegant.

Brooklyn porterhouse (flank steak) marinated overnight in roasted garlic, cilantro, Dijon mustard, balsamic vinegar, and lemon zest, then grilled and sliced thin on the diagonal.

If you're looking to impress your date, trying preparing this dish that is sure to sweep her off her feet and into a a chair at the dinner table.

San Antonio chili made Texas-style with coarse ground beef chuck, no beans, no tomatoes. Slow-simmered with chili powder, cumin, oregano, and cayenne, thickened with cornmeal.

Smoky bacon, tender potatoes, corn, and tomatoes simmered into a chunky chowder with catfish fillets stirred in at the end. A 30-minute Southern comfort bowl.

Steaks Esterhazy is a Hungarian-style dinner of broiled sirloin or T-bone topped with a creamy paprika sauce of mushrooms, sour cream, and Worcestershire. A 35-minute weeknight take on a classic recipe.

Spicy Mexican jicama salad with tangerines, apple, cantaloupe, cilantro, and a dusting of chili powder. A crisp, no-cook fruit salad in the style of Mexican street fruit cups.

Harvard beets in a sweet and tangy cornstarch glaze made in the microwave. Five ingredients, ready in minutes using canned beets. A classic New England side dish.

Mortadella is one of the most popular cold cuts we have in Italy. It's a typical product from northern Italy, made of pork meat, little chunks of porkfat and spices. It's tasty and savoury, the perfect filling for a sanwich, and ideal for stuffings. It's definitely my favourite 'salume' ! Try it in this recipe, it's a special starter - delicate and sofisticated - and it's EASY to prepare! I found this recipe on the website of a famous producer of traditional Italian cold cuts.