10,000 fibre recipes

Traditional Irish pot-roasted chicken stuffed with oatmeal, bacon, and onion, braised with carrots and potatoes in giblet stock. Country Sunday supper from the Emerald Isle that turns a whole bird into a one-pot feast.

Danish-style fried herrings breaded with flour, egg, and breadcrumbs, pan-fried in butter and served with a creamy onion béchamel sauce. A classic Scandinavian comfort dish.

School cafeteria cheese bread with American cheese rolled into soft yeast dough like a jelly roll. This scaled-down version of the classic school lunch favorite bakes golden in 30 minutes.

Hearty oatmeal butterscotch muffins with rolled oats soaked in buttermilk, dark brown sugar, and a generous load of butterscotch chips. A make-ahead breakfast batch that yields 18 tender muffins.

Pan-seared ground turkey patties simmered in a savory soy and chicken broth sauce with crisp celery, onion rings, bell pepper, and fresh tomato. An Asian-inspired skillet dinner ready in 30 minutes.

Bakery-sized oatmeal cookies loaded with chopped dates, walnuts, coconut, and sesame seeds, spiced with cinnamon, allspice, and almond extract. Crisp edges, chewy centers.

Fudge nut cake with melted unsweetened chocolate and chopped nuts baked in a single 9x13 pan or two round layers. A dense, fudgy from-scratch chocolate cake with old-fashioned charm.

This succulent and tantalizing dish is fun for the whole family to make and enjoy!

Soft, golden yeast bread made with mashed butternut squash, butter, and milk. This recipe yields three gorgeous loaves with a tender crumb and subtle sweetness from the squash.

Chocolate biscotti studded with white vanilla chips, twice-baked for that signature crunch. Italian-style cookies built for dunking in coffee, tea, or dessert wine.

Sloppy joes simmered low and slow with ground beef, tomato soup, brown sugar, dry mustard, and a hit of Worcestershire. A crowd-sized batch that gets better the longer it cooks.

Traditional kishke (stuffed derma) with beef liver, rice, ground beef, and coriander in natural casing, simmered low and slow in beef stock until tender.

Taco pockets: ground turkey patties seasoned with cumin, chili powder, and cayenne, wrapped in flour tortillas with lettuce, tomato, and Monterey Jack, then cut corner-to-corner into triangle pockets that do not fall apart.

Turtle cheesecake with a caramel-pecan bottom layer and a rich chocolate cream cheese top on a vanilla wafer crust. Three layers of indulgence, classic candy-shop flavors.

Linguine with asparagus, jumbo shrimp, and bacon in a white wine cream sauce. Shell-on shrimp are seared, then simmered in wine to build a rich, layered sauce from scratch.

Chocolate-stuffed peanut butter scones with chopped peanuts and brown sugar, baked into golden filled rounds with a molten chocolate center. A bakery-style breakfast or dessert treat.