10,000 oat bran recipes

Crab bisque with real crab meat simmered in chicken broth and finished with light cream and cayenne. A rich, velvety 30-minute seafood soup with simple ingredients.

Post-Thanksgiving turkey enchiladas with green chiles, Monterey Jack, and sour cream rolled in corn tortillas with a homemade chili-cumin red sauce. Leftover turkey, reinvented.

Grilled chicken marinated in lime and cumin, then basted with a sticky guava jelly glaze spiked with jalapeño and Worcestershire. Sweet, smoky, and unmistakably Cuban.

Luxurious Brie and leek soup with half-and-half, chicken broth, and a pound and a half of melted Brie strained silky smooth. Garnish with fresh chives and cracked pepper.

Authentic Jamaican beef patties with golden turmeric-curry pastry and spiced ground beef filling. Caribbean street food you can make at home, make-ahead friendly.

The Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas. The cookies can be made at any time, but allowed to age for 4-6 weeks.

Very tasty fruitcake, all kinds of candied fruits in the cake, looks great, great flavor! Family and friends enjoyed it

Homemade Italian cream rolls with cinnamon-spiced fried shells, sweet ricotta filling with candied citron and chocolate, finished with blanched pistachios and powdered sugar. Makes 16 to 18 cannoli.

Dutch butter cake (boterkoek) with almond extract, an egg wash glaze, and sliced almonds on top. A dense, buttery shortbread-style cake baked golden in a square pan.

Holiday brunch egg casserole loaded with diced ham, Monterey Jack, cottage cheese, and green chiles. A make-ahead crowd-feeder that bakes up puffy and golden for Christmas morning.

Meat loaf wreath shaped in a ring, studded with pineapple rings and maraschino cherries for a retro holiday centerpiece. Pineapple juice in the mix keeps it moist.

Let a little Welsh heritage into your life with this scrumptious dish that is perfect dinner to enjoy with guests.

Baked rigatoni with Swiss, fontina, and mozzarella in a rich cream sauce topped with parmigiano and nutmeg. Golden, bubbly, and irresistibly cheesy.

Fruit bread made with Grape-Nuts cereal, raisins, and orange zest. The cereal softens in scalded milk to create a hearty, nutty-textured quick bread with a citrus lift.

Bell peppers stuffed with seasoned chicken, mushrooms, and rice, then topped with melted cheese. This lighter take on classic stuffed peppers delivers all the comfort with less beef.

One master cream soup recipe with a butter-flour roux and half-and-half, plus six variations: cauliflower, broccoli, cucumber, lima bean, spinach, and asparagus. Serve hot or cold.