8,375 oat bran recipes

Beef is simmered with all these delicious vegetables, flavorful spices and wine. There are lots of flavors and textures in this delicious chili. A cozy recipe that helps to warm up your body

Sri Lankan beef meatballs spiced with curry powder, ginger, and cloves get deep-fried then simmered in coconut curry gravy with lemongrass and curry leaves.

Seared rare tuna steaks sliced thin sit atop fluffy couscous, dressed with a citrus vinaigrette spiked with cumin and studded with orange segments. Fresh mint finishes.

Dense chocolate fudge cake layered with a tangy cream cheese ribbon and covered in rich fudge frosting. Made with real unsweetened chocolate for deep, intense flavor.

Elegant lattice apple pie with orange-scented crust, honey-sweetened Granny Smith apples, and brown sugar crumb topping woven into the filling.

Large pasta tubes get stuffed with a mixture of mashed meatballs and spinach, then layered with slow-simmered tomato sauce and Parmesan for an Italian feast that feeds a crowd.

A classic rustic french dish. Slow cooked pork shoulder.

Sophisticated British cake layered with armagnac-soaked prunes, diced apples, and almond streusel topping. Prunes soak overnight for deep flavor. Dust with icing sugar before serving.

Layers of tender chicken, sliced red potatoes, carrots, and sweet peas blanketed in creamy Swiss cheese sauce. Made entirely in the microwave for a fast weeknight dinner.

Roasted lamb with earthy mushrooms and a rich port wine sauce.

Aushok are Afghan spinach-filled dumplings made with egg roll wrappers, served with garlicky yogurt, tomato korma sauce, and a coriander-spiced beef sauce. Three bold sauces, one unforgettable bowl.

A nice appetizer, though very caloric. The dipping sauce is great for other things as well.

Hearty homemade beef and vegetable soup made with tender short ribs, carrots, parsnips, green beans, and leeks in a rich, defatted broth. Simmered low and slow with fresh dill and parsley for deep, comforting flavor.

A showstopping Persian jeweled rice (javaher polow) layered with saffron-glazed carrots, barberries, currants, pistachios, almonds, orange peel, and rose water. Topped with a golden tah dig crust.

Earthy mushrooms, crispy bacon, and cream cheese blend with herbs and breadcrumbs to form a rich, spreadable pâté that's perfect for entertaining, best served chilled with crackers or toast points.

These bacon tarts can be made in two ways. The dough base is always the same, however, the topping is different. From the Ries area.