10,000 oat bran recipes

French toast made with flour tortillas soaked in cinnamon-vanilla egg custard, pan-fried golden, and served with fresh strawberries, blueberries, and maple syrup.

Awesome recipe! I followed it to a Tee and the cookies came out perfect.

Tangerine your chicken with this succulent recipe that calls for orange juice, cinnamon and tangerine peel.

No-bake fudge oatmeal cookies with peanut butter, cocoa, and quick oats. Boil the chocolate base, stir in oats and peanut butter, drop onto wax paper, and they set in minutes.

Traditional meat dolma: small green bell peppers stuffed with seasoned meat and rice, gently simmered over parsley stems until tender. Served hot with cool yogurt on the side.

A vintage cream pie with boysenberry syrup filling in a vanilla wafer crust, crowned with toasted meringue. Old-fashioned, fruity, and surprisingly quick to make.

Pink pickled shallots in red wine vinegar with pink peppercorns, mustard seed, and thyme. Refrigerator pickle that turns brilliant rosy pink and keeps for months.

Sweet potato pancakes with creamy mushroom ragout pair crispy panko-crusted sweet potato cakes with a sage-and-shallot wild mushroom cream sauce. An elegant vegetarian appetizer or holiday side.

Kartoffel Torte is a German chocolate potato cake with mashed potatoes, cocoa, pecans, and maraschino cherries baked in a tube pan and drizzled with powdered sugar icing.

Panang curry paste is a flavorful and aromatic blend of spices and herbs that forms the base of the popular Thai dish, Panang curry.

Vintage molded gelatin salad with apple cider, diced apples, celery, and almonds suspended in lemon-spiked gelatin. Unmold onto lettuce and serve with whipped cream or sour cream.

Entertaining friends? Try this dip and they won't believe you made it!

Iced cafe au lait blended with freshly brewed cold coffee, milk, crushed ice, and optional sugar until frothy. A simple French-style iced coffee drink ready in 10 minutes.

Coconut shrimp deep-fried until golden with a shredded coconut coating, served with a honey mustard horseradish dipping sauce. Inspired by Scottsdale's Camelback Inn.

It was nice and moist, if a tad on the heavy side. The recipe is actually for cupcakes, but can make one big layer. The frosting is outstanding, a definite keeper.

Okra and tomatoes simmer with Vidalia onion, garlic, bay, and a kick of cayenne, served over creamy grits. Vegetarian Southern comfort food, naturally vegan and gluten-free.