10,000 oat bran recipes

Crispy bacon, crunchy water chestnuts, bean sprouts, and fresh mushrooms tossed with baby spinach and sweet-and-sour dressing. A hearty salad ready in under 20 minutes.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Round steak pounded with flour, browned, then slow-baked with sliced onions, tomatoes, and Worcestershire until fork-tender. Old-school comfort food over rice or mashed potatoes.

Layered beef and noodle casserole with a triple-cream filling of cream cheese, cottage cheese, and sour cream. Topped with Parmesan and baked until bubbly. Pure weeknight comfort food.

S'mores cheesecake: no-bake campfire dessert with a graham cracker crust, milk chocolate cream cheese filling, and a marshmallow whipped topping. All the s'mores flavors, none of the scorched fingers.

Soft orange juice cookies with fresh OJ in the batter and a tangy orange-glazed top. A vintage church-supper drop cookie with bright citrus flavor in every bite.

Boneless chicken breasts stuffed with a creamy artichoke, garlic, and breadcrumb filling, baked in chicken broth with paprika. Mediterranean-style stuffed chicken ready in 30 minutes.

Fall in love like the Italians do with this decadent cake that will have you wanting a second slice!

Pork tenderloin marinated overnight in bourbon, soy sauce, Worcestershire, honey, and Dijon mustard with tomatoes and green chiles. Broiled and sauced.

Shrimp sauteed with fresh pineapple, papaya, orange juice, and lime in a glossy cornstarch-thickened fruit sauce. A bright Salvadoran-inspired seafood dinner served over rice.

Old-fashioned crumb coffee cake with a brown sugar and shortening crumble topping baked right on top of the batter. One bowl, seven ingredients, and your kitchen smells incredible.

Chicken Marsala with mushrooms and shallots in a creamy marsala wine sauce. The chicken is pounded thin and quickly seared before simmering in the rich pan sauce.

Mincemeat pumpkin pie blends pumpkin custard with rum-soaked mincemeat for a boozy, spiced holiday pie that bridges Thanksgiving and Christmas in one slice.

Roast pork lo mein with napa cabbage, bean sprouts, and water chestnuts in oyster sauce. Wok-fried in under 5 minutes for an authentic Chinese takeout flavor at home.

Kalakukko: a traditional Finnish rye-crusted fish pie with pork and small whole fish sealed inside a dense rye dough, slow-baked for hours. A Savonian heirloom and Easter specialty.

Egg and potato curry simmers cubed potatoes in a ginger-garlic masala gravy, finished with hard-boiled egg quarters and fresh cilantro. A classic Pakistani comfort dish.