10,000 oat bran recipes

Golden raisin bread with bread flour, whole wheat, wheat germ, cinnamon, and ginger. Bread machine dough that can be baked in the machine or shaped into two loaves by hand.

Within 30 minutes, a scrumptious fried raviolo is ready to go, served with marinara sauce.

Make a quick lunch with this simple recipe that will have you licking your fingers and maybe even your bowl!

Chewy coconut macaroons with chopped cashews and sweetened condensed milk, baked golden in just 10 minutes. Only 6 ingredients, one bowl, and 15 minutes total from start to cooling rack.

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Grilled skirt steak marinated in cumin, dry mustard, Worcestershire, and beef broth with hot sauce and vinegar. Bold Southwestern flavors on a charcoal grill.

Slow-roasted veal breast packed with savory sausage, sweet chopped apples, and a hearty bread crumb stuffing. This old-school Sunday roast feeds a crowd and fills the kitchen with irresistible aromas.

Venison shepherd's pie with ground venison, mixed vegetables, and beef gravy topped with mashed potatoes. A hearty wild game comfort dish that uses cooked venison.

Kang ped bhet yang, Thai roast duck red curry with homemade curry paste, coconut cream, Thai basil, and Kaffir lime. A Bangkok restaurant classic with layered heat and sweet-savory complexity.

Cold tuna rice salad with green peas, celery, and scallions in a light lemon and hot sauce dressing. A no-cook, mayo-free lunch that chills in 30 minutes.

Rhubarb bars with an oatmeal crumble crust and topping sandwiching a sweet-tart rhubarb filling with orange zest. A spring dessert that puts seasonal rhubarb to good use.

Saffron-infused rice tossed with smoky chorizo, sweet peppers, and fresh coriander. This crowd-sized paella salad feeds 12 and travels beautifully to potlucks and cookouts.

Gateaux piments, Mauritian chilli cakes made from soaked chana dal, green chilies, turmeric, and fresh herbs. Deep-fried into crispy golden fritters.

Goat cheese and grilled eggplant salad layers smoky charred Japanese eggplant with creamy goat cheese, toasted pine nuts, fresh basil, mint, and balsamic. A vibrant Mediterranean side or light summer lunch.

Mexican salsa fria is a no-cook cold salsa of ripe tomatoes, tomatillos, sweet Vidalia onion, and green chiles sharpened with olive oil and white wine vinegar. Bright, chunky, served icy cold.

Soy marinated mushrooms, a make-ahead appetizer of fresh mushrooms steeped overnight in a hot brine of soy sauce, red wine vinegar, sherry, sugar, and minced onion. Tangy, savory, deeply umami.