10,000 oat bran recipes

Chicken almendrado braised in a blended red chile and almond sauce with cinnamon and vinegar. A Mexican-inspired one-skillet dish with a rich, nutty, mildly spiced sauce.

Pit barbecue sauce with butter, ketchup, vinegar, Worcestershire, hot sauce, and garlic. A tangy, buttery no-cook mop sauce that makes two quarts and needs no refrigeration.

Mukmura is an Indian chicken dish braised with almonds, raisins, turmeric, and fresh ginger in a tangy lemon sauce. A one-pot meal with warm spices and bright citrus.

Wild mushroom pizza with black olives, sun-dried tomatoes, roasted red peppers, provolone, and mozzarella. Loaded with savory Mediterranean toppings on a crispy, high-heat baked shell.

Pan-seared sea scallops sauteed with mushrooms, shallots, garlic, and scallions in a butter and white wine sauce. A restaurant-quality seafood dinner with a rich, lemon-bright pan sauce.

Zucchini Parmesan casserole with sour cream, egg, paprika, and buttered bread crumbs baked until golden. A creamy, cheesy side dish for summer squash season.

Chive blossom omelet with Swiss cheese, fresh parsley, and edible chive florets folded inside and garnished with whole blossoms. A elegant 20-minute breakfast for two using garden-fresh herbs.

Dutch oven pot roast braised with wine, tomato sauce, onions, and celery, with carrots and potatoes added for the last hour. A classic one-pot Sunday dinner.

Char-broiled rib eye steaks basted with lemon-butter hot sauce, served topped with grilled mushrooms, peppers, onions, and tomatoes. A complete steak dinner cooked entirely on the grill.

Sole fillets stuffed with salmon, poached in white wine, and topped with a creamy mushroom sauce. An elegant microwave method that keeps the fish perfectly tender.

New Zealand salmon steaks poached in foil with lemon and butter, chilled until the natural juices set into jelly, then served cold with warm Hollandaise sauce.

Hasselback-style potatoes with onion slices tucked between cuts, baked in butter, topped with picante sauce and melted cheddar. A Tex-Mex twist on the Swedish classic.

Spicy beef lettuce cups loaded with sirloin stir-fried in soy sauce, ginger, garlic, and Chinese five spice. A crispy, low-carb appetizer that comes together in just 20 minutes.

Chiles rellenos with green chili strips wrapped around cheddar cheese cubes, dipped in a light egg batter, and deep-fried golden. Classic Mexican stuffed peppers done the traditional way.

Mexican fiesta tart in a cornmeal pastry crust layered with jalapeño Monterey Jack, sharp cheddar, tomatoes, zucchini, olives, and bell pepper. A savory, cheesy Tex-Mex tart served warm.

Lemon-tarragon chicken breasts with mushrooms and sherry, finished with a sour cream pan sauce over egg noodles. A creamy, herbed skillet chicken dinner ready in under 45 minutes.