10,000 oat bran recipes

Impossible banana cream pie that makes its own crust while it bakes. Bisquick, eggs, milk, and butter blend into a self-crusting custard topped with fresh bananas and whipped cream.

Wine-marinated rabbit saddle roasted with vegetables and served over julienned leeks with rosemary-tomato butter sauce. This San Francisco masterchef recipe transforms wild game into restaurant-worthy sophistication.

Soft, golden whole wheat hamburger and hot dog buns made easy with your bread machine. The dough cycle handles the heavy lifting so you get fresh, bakery-style buns with nutty wheat flavor for your next cookout.

Slow cooker chicken cacciatore simmers bone-in chicken pieces with tomatoes, wine, and Italian herbs for 6 hours until fork-tender and swimming in rustic sauce.

Kazakh gutap: deep-fried herb fritters with a thin laminated dough wrapped around dill, parsley, garlic, scallions, and butter. Served with a tangy sour cream sauce.

Pork pepper steak with tender simmered pork shoulder strips, green peppers, onions, and celery in a soy-tomato gravy. A classic Chinese-American comfort food served over rice.

Bite-sized cream cheese pastry cups filled with walnuts, chocolate, and egg custard, served with rum-spiked whipped cream. These elegant tassies are a holiday cookie tray must-have.

Crustless quiche with pressed rice crust, chicken, and Chinese vegetables in creamy egg custard. A creative fusion of French quiche and Asian flavors, ready in 60 minutes.

Cranberry cheesecake with a vanilla wafer crust and a glossy strained cranberry topping. Tart-sweet jewel finish over creamy filling, perfect for holiday tables.

Jook, the classic Chinese rice congee simmered until silky, studded with seasoned pork meatballs and crunchy water chestnuts. The ultimate bowl of savory Chinese comfort.

Round-up beef for a crowd, slow-braised round steak strips in a sweet-tangy ketchup, brown sugar, and Worcestershire sauce. Feeds 20 with chuck-wagon flair, served over noodles, rice, or mashed potatoes.

Chicken and stuffing casserole: bone-in chicken browned in seasoned flour, blanketed with cream of chicken soup and a homemade sage-thyme bread stuffing, then baked until tender with a crisp top.

Taco hotdish is a Midwest casserole layered with crushed taco chips, seasoned ground beef, tomato soup, cottage cheese, and cheddar. Topped with fresh lettuce and tomatoes after baking.

Strawberry, banana, jam and cream cheese make a creamy, rich and fruity stuffing that's filled into toast. Shallow frying the stuffed toast in butter until golden, brown and oozy. Serve with some freshly made strawberry sauce.

Pot roast tri-tip braises a seared 2-pound triangle cut with onion, carrot, celery, red wine, and thyme until fork-tender. The strained pan juices become a glossy red wine sauce served alongside.

This delicious passover cheesecake is a hit, delicious and creamy.