10,000 oat bran recipes

Spinach rolls wrap garlicky spinach, ricotta, mozzarella, and parmesan in phyllo pastry, then bake until gold and crackling. A lighter take on spanakopita with just a few minutes of hands-on time.

Creamy lemonade pie folds frozen lemonade concentrate, instant vanilla pudding, and whipped topping into a graham cracker crust. No-bake, freezer-friendly, tart-sweet summer dessert.

Green beans braised in white wine with summer squash, cherry tomatoes, oregano, and a shower of Parmesan. A light, healthy 30-minute side that puts peak-season produce front and center.

Easy to make meatloaf, without using a pan. Can be done in a dorm hall kitchen.

A whole chicken gently poached in an aromatic Thai broth of lemongrass, galangal, garlic, shallots, and chilies, finished with lime juice, cilantro, and fresh basil. Fall-off-the-bone comfort.

Marinated flank steak (London broil) in red wine, soy sauce, oregano, and marjoram, broiled hot and sliced thin against the grain. Tender, flavorful weeknight steak from an affordable cut.

Pina colada squares with a buttery shortbread base, thick pineapple-rum filling, and a golden coconut meringue top. A tropical three-layer bar cookie.

Three-ingredient Vidalia onion butter with garlic powder. A savory compound butter spread for bread, corn, steak, or baked potatoes that keeps for days.

White wine garlic shrimp sautés peeled shrimp with olive oil, garlic, white wine, and parsley in 10 minutes. Restaurant-style Italian shrimp scampi minus the butter. Serve over linguine.

Loaded Mexican potato wedges smothered in refried beans, salsa, green chilies, tri-color peppers, corn, and cilantro. A colorful, crowd-friendly Tex-Mex platter ready in 45 minutes.

Italian asparagus baked in oregano-seasoned tomato sauce and topped with Swiss cheese. A simple, diabetic-friendly side dish with an oven or microwave option.

Homemade Polish kielbasa recipe: spiced beef and pork sausage with sweet paprika, marjoram, and fresh garlic, ground and stuffed into casings. Authentic old-world sausage-making.

These delicious and melted in your mouth cookies don't last long.

Classic breaded veal cutlet with a double cracker-crumb coating, pan-fried golden and finished with lemon juice. Served Pennsylvania Dutch style topped with a fried egg.

Polenta pasticciata layers firm cooled polenta squares with porcini-spiked beef ragù, plum tomatoes, and grated pecorino into a rustic Northern Italian bake. Lasagne, but with cornmeal instead of pasta.

Make your own balsamic glaze instead of store-bought, it adds lots of flavor into lots of dishes, such as salads, roasted vegetables, or roasted meat. And it is so easy to make too!