10,000 oat bran recipes

Armenian garlic cheese ball with farmer's cheese, walnuts, fresh dill and parsley, blended smooth and rolled in crunchy walnut pieces. A no-cook appetizer served with toasted pita.

Buttery garlic mushroom appetizer simmered low and slow with Italian dressing mix. Three ingredients, toothpick-ready, and they vanish off the platter in minutes.

Thai red or green curry paste: a homemade aromatic blend of chilies, shallots, garlic, lemongrass, shrimp paste, ginger, and coriander. The from-scratch base for authentic Thai curries.

Lower-fat Philly cheesesteak with thinly sliced flank steak, sauteed peppers and onions, and reduced-fat cheddar on hoagie rolls. Broiled until bubbly in 20 minutes.

Texas-style venison chili simmered in beer and beef stock with chili powder, cumin, coriander, and masa harina. No beans, no tomatoes, just bold meat-and-spice flavor that deepens overnight.

Salmon with chanterelles poaches salmon fillets in a white wine-shallot fish stock, then crowns them with butter-sauteed chanterelle mushrooms. An elegant French-style dinner in 30 minutes.

Open-faced rump roast sandwich on toasted rye with Monterey Jack cheese, sweet relish, and coleslaw dressing. A quick, no-cook way to turn leftover roast beef into a satisfying lunch in 10 minutes.

Pureed broccoli and potato soup with caramelized aromatics and thyme. Velvet-smooth texture without a drop of cream or butter.

Texas Trail beef macaroni is a one-pot supper: ground beef, garlic, and elbow macaroni simmered right in beef stock with chili powder, then finished with cheddar and scallions. Hearty and weeknight-fast.

Buttery spice cookies with crystallized ginger, cinnamon, cloves, and a dusting of powdered sugar. Pressed thin and baked until light golden, these make-ahead cookies keep for a week or freeze for a month.

Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.

Make-ahead brunch egg casserole with sourdough bread, cheddar, Swiss cheese, and green chilies baked in an egg custard. Assembled the night before and baked the next morning.

No-cook salmon pate with cream cheese, horseradish, and a hint of liquid smoke. A creamy make-ahead appetizer spread for crackers or party rye bread.

Pan-seared moose steak braised with onions, mushrooms, and a sour cream gravy. A classic wild game recipe that turns lean moose into a fork-tender, creamy dish.

Thai red curry scallops (Chuu-Chii) with homemade curry paste, coconut cream, kaffir lime leaves, and fish sauce. Includes a from-scratch paste recipe using galangal, lemongrass, and shrimp paste.

Eggy meat marinade builds a protein-rich emulsion of whole eggs, vinegar, and oil with seasoning blend, parsley, and oregano. Especially good on game meats like venison and tougher cuts that need tenderizing.