10,000 oat bran recipes

No Christmas feast in medieval times was complete without a 'grete pye'. In some recipes, it could contain many varied meats, but quite often only two or three different kinds were suggested; change the meats suggested here if you wish.

Make your appetite crumble with this scrumptious chicken dish that's easy to make.

If you're feeding a large group of people, then try making this scrumptious dish that will satisfy everyone's hunger.

Enjoy the All-American taste of these scrumptious egg rolls that make an amazing appetizer.

Satisfy your hunger with this easy to make and delicious salad that will become your family's favorite.

Savory bread stuffing with sausage, roasted almonds, mushrooms, and celery. Hearty dressing for a 20-pound turkey with egg binding and poultry seasoning.

Apple and brie cheese make this omelet incredibly creamy and delicious.

Greek lamb stew with egg-lemon sauce (avgolemono) features tender meat braised with vegetables and finished with creamy, tangy sauce for elegant spring dinners.

Elegant French appetizer with crab and mushrooms in a creamy wine sauce, nestled in an artichoke bottom and topped with silky hollandaise.

This thick and sturdy herbed omelet lets the full flavor of fresh artichokes shine through.

Hearty crustless asparagus and ham quiche with Swiss cheese, eggs, and buttermilk baking mix. Makes two pies, feeds a crowd, and comes together in about an hour.

Hearty asparagus and hard-boiled egg casserole in a creamy mustard sauce with mushrooms and crushed cheese crackers on top. A retro-style vegetable bake that's pure nostalgic comfort.

Easy asparagus frittata with fresh mushrooms, cottage cheese, and mustard, baked until golden and set. A high-protein, low-effort egg dish for brunch, lunch, or a light dinner.

Creamy asparagus chicken casserole baked with a rich cream sauce, Parmesan cheese, and a kick of hot pepper sauce. Comfort food at its best, ready for the oven in under an hour.

Each person then mixes his own ingredients at the table. This may be served as a first course, as part of a smorgosbord, or as a late-supper snack with beer.

I have this frequently in Greece and here in the U.S., but as I have said, I view it as a 'deli' item. Krinos Foods has a 'gyros kit' that is sold in the frozen food section of some supermarkets.