41 oaten recipes

Louisiana-style deviled crab baked in individual shells with a creamy white sauce, Worcestershire, hot sauce, and buttery breadcrumb topping. A Creole classic ready in 40 minutes.

This recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.

Jeff's favorite barbecue brisket is low-and-slow smoked over charcoal and wood, basted often to stay juicy, then served with warm barbecue sauce. A pitmaster's guide to tender, smoky beef brisket.

In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice and new potatoes.

Bean sauce is used so often in Chinese dishes, white fish filets in bean sauce, they match so good!

This is a fantastic recipe, tastes so great, it is one of the best meatloaf I have ever eaten.

My friend introduced this recipe to me, and I tried it, very good I will make this recipe often for sure.

Popular in Holland, these steak roll-ups, which resemble small birds, are often prepared by the butcher and cooked at home.

This is one of the most excellent pizza I have ever eaten, tomato chutney gives the pizza amazing flavor, so delicious.

Not too watery, not too heavy, this recipe is just right! Once again, I often adjust measurements and go by feel!

A healthier take on a traditional Chinese recipe, with no MSG or food colouring, which are often added to commercially made versions.

Italian bread basket is used so often in Italian cooking, it is so easy to make, and adds extra flavor into the recipe!

The sauce here is no kin whatsoever to the ketchupy stuff that too often swamps cold seafood; it's a good bet with cold shrimp or crabmeat, too.

Killer shrimp: fiery herb-and-garlic broth with rosemary, thyme, fennel, and red pepper, simmered long then poached shrimp added at the end. Eaten with your fingers and plenty of bread.

A deviled egg is simply a stuffed egg with the addition of hot spices. There are innumerable recipes for stuffed eggs and they have been eaten since the Roman Empire.

Fish in horseradish sauce -- This recipe is the first of the 12 dishes that make up the traditional Polish Christmas-eve meal, which is eaten after sundown on Christmas eve.