10,000 oat bran recipes

This scrumptious chicken dish is made with safflower oil, plain yogurt and a pinch of cayenne pepper.

So much healthier than deep-fried, these are baked in a non-stick donut baking pan.

Savory bacon cheddar muffins with sharp aged cheddar, crumbled crisp bacon, and a pinch of red pepper flakes for warmth. Golden, fluffy, and ready in under 40 minutes.

Cocoa buttermilk pancakes whip up in 20 minutes with a tender, slightly tangy crumb and rich chocolate depth. Quick weekend breakfast served with berries, nuts, and syrup.

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month.

Made this dish with chicken breasts, some of the fresh vegetables I had on hand. Used Asian staple ingredients for sauce and seasonings, it came out very flavorful. Served it over a bed of warm rice to make a complete and delicious meal.

Cream of broccoli soup with butter-sauteed onion and celery, simmered broccoli, and a finishing pour of half-and-half. Smooth pureed soup ready in 40 minutes.

A copycat recipe of a popular chinese chain in the US. The method used creates a super crispy skin for this roast chicken.

Normally, this cake is made in a bundt or tube pan. Today, I chose to make only half the recipe and bake in four ramekins for approximately 17 minutes. While the glaze was still wet, I sprinkled the little cakes with some multicolored nonpareils to make them a little more festive. Feliz Cinco de Mayo!

Easy and delicious. I cheated a bit by topping with canned milk chocolate frosting that I nuked for 30 seconds to make it easier to spread. I refrigerated the cake 8 hours before cutting.

Fish-shaped salmon pastries: buttery shortcrust hand pies cut into fish, filled with smoked salmon, potato, and onion, then decorated with pastry scales and baked golden. A playful, savory party appetizer kids love.

A simple and very economical side dish. Turnips and potatoes are roasted and then flavored with cheese and milk to create a simple creamy sauce.

Buttermilk, raisins and honey flavor this old fashioned soda bread.

Traditional Jewish potato latkes with grated potato, onion, and egg, pan-fried until crisp. The classic Hanukkah pancake served with applesauce and sour cream.

Flaky, buttery pie shell built for pecan pie filling, with a sturdy bottom that holds up to sticky filling. Made with butter, shortening, and an egg-white wash for golden crispness.

Cherry clafoutis is original from France, and it's usually made with unpitted cherries, which gives the clafoutis almond flavor during the baking. But nowadays we always pit the cherries in order to eat it easier later on, so you can add a little bit almond extract, which will definitely give your clafoutis almond taste without worrying about the pits from the cherries!