10,000 oat bran recipes

Homemade orange liqueur infused with fresh orange peel, vanilla bean, vodka, and brandy. A DIY Grand Marnier-style spirit that steeps for seven weeks.

If you have a sweet tooth then you will enjoy these scrumptious snacks that are topped off with chocolate syrup.

A simple cranberry-cherry gelatin mold made from scratch with unflavored gelatin, cranberry juice, and whole cherries. Garnished with watercress and cream cheese balls.

Sweet, chewy bar cookies loaded with walnuts, dates, and orange marmalade. Despite the name, these hardtack bars are soft, fruity, and utterly addictive.

Buttery couscous with toasted pine nuts, dried currants, sauteed mushrooms, and herbes de Provence. An elegant side dish that pairs with chicken, lamb, or roasted vegetables.

Spicing up oatmeal in a healthy way. Cinnamon, cardamom, and ginger all have anti-viral properties, so if you are fighting off a cold in the winter (or any time of the year), this is a great recipe to try. For a little variety, you can make this exact recipe with quinoa, bulgar wheat, or amaranth.

-Bread Machine CB: A true sourdough starter is nothing more than the flour and milk or water which sits at room temperature for several days and catches live yeast bacteria from the air. Most starter recipes today include yeast as an original ingredient as it is much easier and less time consuming. In addition, many sourdough bread recipes also indicate usage of yeast itself as it does provide a higher rising, lighter loaf. A sourdough starter should be kept in a glass or plastic bowl which has a tight fitting lid. I recommend a bowl instead of a jar as you can "feed" your starter right in the bowl easily.

Lou Pastis en Pott, the classic Languedoc potted meat: beef and pork slow-cooked in red wine with juniper, sealed under lard, and built up over weeks. Traditional French preservation cooking.

A quick and savory chili that tastes wonderful with a bread bowl or dinner rolls.

Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.

Thick swordfish steaks rolled in olive oil, broiled, and topped with savory anchovy butter. Garnished with lemon, anchovy fillets, and olives. Classic French Mirabeau style in 30 minutes.

Cheese Monkey Bread was a rage in the '60s and '70s, when bakeries in Los Angeles began selling it.

Eggplant Italiano sauteed with mushrooms, peppers, and tomatoes, then baked under melted mozzarella until bubbly and golden. A hearty Italian vegetable casserole.

Fresh fruit salad with cantaloupe, blueberries, and strawberries tossed in orange juice, honey, and strips of fresh mint. A light, refreshing side ready in 10 minutes.

Fresh berry filling for pierogies using blueberries, blackberries, raspberries, or strawberries tossed with sugar. A simple 2-ingredient sweet pierogi filling ready in minutes.

Four-ingredient cranberry fool with jellied cranberry sauce, orange zest, almond extract, and whipped cream. A no-cook dessert ready in 20 minutes. Doubles as a fruit dip.