10,000 oat bran recipes

Rum-raisin fudge with chocolate chips, marshmallow creme, pecans, and dark rum-soaked raisins. A boozy, rich candy that makes a standout holiday gift.

Grilled lamb kofta seasoned with cumin, cinnamon, turmeric, and allspice, served with a creamy tahini yogurt sauce. Spiced Middle Eastern skewered lamb kebabs ready in 30 minutes.

Frozen hash browns baked in melted Velveeta and mayonnaise, topped with crumbled bacon until bubbly and golden. Four ingredients. Zero shame. Total crowd-pleaser.

Chicken liver and prosciutto lasagne layered with ricotta, Parmesan, and mozzarella in a rich wine-tomato sauce. An Italian-style baked pasta worth the effort.

Steak and kidney pudding with diced beef and kidneys in a suet pastry crust, steamed for 4 hours until the meat is meltingly tender. A proper British steamed pudding done the traditional way.

Old-fashioned sugar cookies with a dual-sugar dough of granulated and powdered sugar, flattened with a sugar-dipped glass. Tender, crackly-topped, and buttery.

Pumpkin cranberry bars with a buttery spiced cake-mix crust, tart cranberry filling, and creamy pumpkin custard topped with pecan streusel. A holiday-friendly Thanksgiving dessert that slices cleanly and feeds a crowd.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Homemade fig newton bars with fresh fig filling inside a cinnamon-laced brown sugar dough, folded like a letter and baked golden. Better than store-bought.

Dark chocolate marshmallow cake with sour cream for moisture, topped with a fluffy cooked marshmallow frosting. Two layers of rich, fudgy cake under a cloud-like finish.

Vietnamese stir-fried blue crabs with lemongrass, garlic, ginger, serrano chiles and scallions. Mama Lan's famous fiery seafood feast served in crispy fried shells.

Spicy cabbage beef soup made in the slow cooker: browned ground beef, cabbage and kidney beans simmered low in a tomato broth with picante sauce, cumin and a kick of heat. A hearty, hands-off, fill-you-up soup.

General Tao's chicken with crispy water chestnut flour coating, Thai chili peppers, ginger, and orange peel in a sweet-sour sesame sauce. Restaurant-style Chinese takeout at home.

Venison parmesan, thin-pounded venison steaks breaded with Parmigiano and breadcrumbs, pan-fried, then baked under tomato sauce and melted mozzarella. The classic chicken parm method, hunters' edition.

Mile high raspberry pie with an almond shortbread crust and a frozen raspberry mousse that triples in volume during a 15-minute beat. The filling rises into a signature pink cloud above the rim.

Chicken breast stuffed with artichoke hearts, garlic, breadcrumbs, and a touch of cream and nutmeg. Baked at high heat for a fast, elegant dinner.