10,000 fibre recipes

Deep-fried buttermilk-battered round steak with a shattering crust, served with classic cream gravy and mashed potatoes. This is Texas chicken fried steak done right.

A creamy, cheesy hash brown casserole inspired by Cracker Barrel, perfect as a comforting side dish for breakfast or dinner. Easy to prepare with simple ingredients.

If you're having a dinner with friends this succulent roast is perfect. With its variety of spices will have your mouth-watering for more!

Greek-style macaroni pie (pastitsio) with feta cheese, cinnamon, oregano, mint, and tomatoes, topped with a creamy yogurt-egg-feta bechamel. A vegetarian baked pasta casserole cut into squares.

Hawaiian-inspired buttermilk pancakes loaded with toasted coconut and chopped macadamia nuts. Made with condensed coconut liquid for tropical richness. Serve with diced pineapple and maple syrup.

A marbled bundt cake made with yellow cake mix, pistachio pudding, orange juice, and chocolate syrup, topped with a cocoa glaze. Semi-homemade and gorgeous with minimal effort.

Crunchy bran flake yogurt bars with a cinnamon-brown sugar crumble and creamy strawberry yogurt filling. A grab-and-go breakfast bar or lunchbox snack.

Main dish potato salad with cubed ham, hard-boiled eggs, celery, and green onions in a cottage cheese and sour cream dressing with mustard. A hearty no-cook meal served cold on lettuce.

Poppy seed roll: an Eastern European yeasted bread wrapped around a rich poppy seed filling sweetened with honey and orange-lemon zest. Holiday classic.

Authentic Texas beef chili with no beans, toasted cumin, and beer-braised chuck. Bold, chunky chili simmered low and slow until fork-tender in rich tomato broth.

The famous Cornell bread machine recipe with soy flour, wheat germ, and dry milk for extra protein and nutrition. A soft, honey-sweetened white loaf boosted with wholesome ingredients.

A succulent and savory beef stew that's made with carrots, irish potatoes and juicy tomatoes.

Chinese-American almond cookies with butter, ground almonds, and almond extract for double the nutty flavor. Egg-washed and baked golden, these are the takeout-restaurant cookies you can finally make at home.

Restaurant-style meatloaf with beef and sausage baked in a water bath for a silky, custard-like texture. Seasoned with cumin, nutmeg, three peppers, and sauteed vegetables throughout.

Add some spice to your dinners with this scrumptious dish that will instantly become one of your favorites.

Moosewood fudge brownies made with unsweetened chocolate, brown sugar and five eggs for an ultra-rich, fudgy bar. A classic from the Moosewood cookbook with just six pantry ingredients and no cocoa powder shortcuts.