10,000 oat bran recipes

Fran's BBQ meatloaf stuffed with mashed potatoes and cheese, bound with mashed baked beans and a tangy BBQ-ketchup-mustard mix. A hearty three-in-one dinner loaf.

Homemade seafood sausage made with whitefish, salmon, and shrimp, seasoned with parsley and cayenne. Poached then grilled for a crispy skin and tender, briny bite.

Northern-style lasagna with bacon, ground beef, ricotta, and a cream of mushroom layer alongside the meat sauce. Creamy, meaty, and bubbling hot.

Hawaiian sweet-and-sour beef meatballs simmered in a pineapple juice and brown sugar glaze with chunks of pineapple and green bell pepper. A tiki-bar party classic over rice.

Buttermilk cornmeal muffins with pure maple syrup, a crunchy walnut topping, and whipped maple butter on the side. Tender, sweet, and nutty with a golden crunch.

Sweet and sour chicken stir-fry with pineapple chunks, red bell pepper, water chestnuts, and a tangy ketchup-brown sugar glaze served over crispy chow mein noodles.

A simple, yet savory dish that just might have you and your friends licking your bowl!

Irish cream frosting made with butter, powdered sugar, and Baileys-style liqueur beaten until light and fluffy. A boozy buttercream that pairs with chocolate, coffee, or vanilla cakes.

Sausage dumplings: pork sausage balls wrapped in pastry, baked, and served with quick onion pan gravy. Hearty old-fashioned dinner for four.

Entertain company with this amazing casserole made with chicken, vegetables and a variety of cheeses.

Classic crab quiche with lump crab meat, Swiss cheese, and a silky egg custard in a flaky pie crust. Baked until golden with a gentle cayenne warmth.

Flourless Passover chocolate almond torte with bittersweet chocolate, ground almonds, and a rich chocolate-butter icing. Kosher for Pesach with no wheat flour.

Hyde Park fudge cake is a rich chocolate Bundt made with unsweetened chocolate, sour milk, and a glossy double-boiler chocolate icing. An old-fashioned classic.

Minced squab in lettuce cups, the Cantonese classic: chopped squab stir-fried with water chestnuts, bamboo, and mushrooms in a savory oyster-soy sauce, finished with crisped skin and wrapped in crisp lettuce.

Southwestern crab cakes with carrots, celery, and cayenne, pan-fried golden and served with a smoky pasilla chili aioli made with pimientos, white wine, and garlic.

Breaded eggplant Parmesan baked in layers with tomato sauce, mozzarella, and Parmesan. Moosewood-style with wheat germ option and vegan substitution notes.