10,000 oat bran recipes

Honey-wine smoked ribs glazed with a reduced Madeira wine, honey, Dijon mustard, and Worcestershire sauce. Pre-smoked pork ribs finished on the grill with a sticky, caramelized coating.

Radiant chicken bake layers floured browned chicken with green chilies, tomatoes, carrots, and lemon slices, then oven-braises for an hour. Southwest-style one-casserole family dinner.

Lemon rose geranium angel cake: a classic cloud-light angel food cake perfumed from below by fresh lemon rose geranium leaves lining the pan. Delicately floral, snow-white, and finished with fresh berries and edible flowers.

These were easy and so cute! I made 1/2 a recipe piped with tip 12 and got 25 mushrooms.

Waldorf chicken with boneless breasts poached in apple juice and ginger, topped with a warm sauce of chopped apples, celery, raisins, and scallions.

Raspberry mirepoix sauce with diced vegetables, orange juice, ginger, and raspberry vinegar. A light, fruity pan sauce for fish, chicken, or shellfish.

Grilled peaches add some nice grilling, sweet and sour flavor, and the habanero pepper gives the spiciness. Serve it with any kind of main course, such as roasts, grilled meat or seafood. Or use it to make some Mexican food, will be also delicious!

Pickled Hot Peppers with Honey and Horseradish recipe

Fettuccine Uzie tosses shrimp and sea scallops in a buttery cream sauce with shallots and garlic. The pasta starch thickens the sauce naturally for a silky, rich finish.

Wild herb tart is a green-packed vegetarian custard pie stuffed with spinach, leek, green onion, and fresh parsley, bound in eggs and cream. A springtime garden-forward cousin of the classic quiche.

This is really a nice baked brie, especially with jalapeno. Big hit!

Bread machine multigrain loaf with whole wheat flour, cornmeal, and millet for a hearty, fiber-rich crumb. Low-fat, low-sodium, and dump-and-go simple.

Salmon tacos built on canned salmon, Greek yogurt-cucumber-mint sauce, and crisp shells. A fast, omega-packed weeknight dinner with the freshness of tzatziki-style topping.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Shibu Kawa-Ni: Japanese chestnuts simmered first in green tea, then in a light sugar and soy sauce syrup. A refined, minimalist appetizer with just 4 ingredients and subtle, earthy sweetness.

Grilled sea bass over citrus couscous with a reduced orange-onion sauce, coriander and a hit of Tabasco. Bright Mediterranean-style seafood dinner.