10,000 oat bran recipes

Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.

Crispy skinned red snapper crusted with eight spices including Szechuan peppercorn, star anise, cinnamon, and cumin. Pan-seared then oven-roasted for shatteringly crisp skin.

Rustic potato and leek soup thickened with flour and mashed by hand for a chunky, hearty texture. Butter-sauteed leeks, diced potatoes, and milk finished with a pat of butter and fresh chives.

Low-calorie stuffed mushrooms with Parmesan, Italian breadcrumbs, and parsley. No butter or oil needed. The moist caps roll in cheese crumbs for a crispy coating that bakes in 10 minutes.

A Moroccan-inspired beef stew marinated overnight in red wine with cinnamon, ginger, saffron, and cloves, then braised for three hours and finished with cognac-soaked prunes, almonds, and sesame seeds.

Chocolate malt ice cream sandwiches pair slice-and-bake chocolate cookies with a homemade malted chocolate ice cream lightened with skim milk and egg whites. A nostalgic, from-scratch frozen treat.

A delicious macaroni casserole that's always fun to make and will always satisfy your family's appetite.

Warm turkey and sweet potato salad tossed in a creamy tarragon mustard dressing with peppery watercress and butter lettuce. A hearty, satisfying way to use leftover turkey.

Flaedle are thin German pancakes made from a simple flour, egg, and milk batter, fried golden and sliced into ribbons for a classic Swabian pancake soup.

Try this Asian-style omelet that is made of shiitake mushrooms, scallions, and red chilis, adding a little bit of sesame oil and ginger, this omelet will satisfy you!

Quick hot potato salad with red potatoes, scallions, and creamy ranch dressing. Toss warm spuds with ranch, dust with paprika, garnish with chives for easy summer sides.

Braised fennel stew with caramelized pearl onions and carrots simmered in chicken broth. A French-inspired vegetable side with anise-sweet fennel, browned butter, and natural sugars.

False Fish is a clever vegetarian dish of rice and red lentils pressed overnight, sliced, breaded, and pan-fried golden to mimic crispy fish steaks. Serve with parsley sauce.

Authentic-tasting mole in under an hour using jarred paste, Mexican chocolate, and a simple trick. Smoky, rich sauce coats tender boiled chicken for a weeknight win.

Old-fashioned split pea soup simmered 3 to 4 hours with ham or turkey, carrots, and a hint of allspice. Just seven ingredients for thick, stick-to-your-ribs comfort.

Spicy Rotel tomatoes with hominy and black beans served in warm flour tortillas. A 4-ingredient vegetarian Tex-Mex meal that gets spicier the longer it cooks.