10,000 oat bran recipes

Grilled garlic butter shrimp skewers basted with a white wine, parsley, and red pepper sauce. Serve as a main dish or appetizer straight off the grill.

Two-in-one muffin tin breakfast with eggs baked in turkey ham cups alongside fresh muffins. One pan, one bake, and a complete breakfast ready in 30 minutes.

Homemade Italian seasoned bread crumbs with Parmesan, oregano, garlic, parsley, and onion. Mix once and freeze for up to 6 months of ready-to-use coating and topping.

Tiny turkey knaidlach (matzo ball dumplings) made with ground turkey, matzo meal, parsley, and a hint of nutmeg. Bite-sized, boiled, and perfect for floating in chicken soup or serving at Passover.

Veggie-loaded broccoli pizza with spinach, mushrooms, leeks, mozzarella, and Parmesan on a prebaked Italian bread shell. A green, cheesy pizza ready in 30 minutes.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

Double-thick pork chops stuffed with fresh corn, cilantro, orange zest, sage, and bread crumbs, seared and braised in a covered skillet until juicy and tender.

A hearty soup that can pretty much go with anything else you serve for lunch or dinner.

Silky apricot whip made with overnight-soaked dried apricots, honey, and low-fat yogurt. Four ingredients, a blender, and just 54 calories per serving.

Traditional Irish baked herring stuffed with lemony breadcrumbs and braised in hard cider. A rustic, hearty supper that brings the taste of coastal Ireland to your table.

A quick and easy recipe that will have you making these scrumptious burgers in no time!

Balsamico chicken braised with tomato paste, chicken broth, balsamic vinegar, and green olives, finished with fresh parsley. Northern Italian tang-and-brine weeknight dinner.

Dutch oven raspberry cobbler with yellow cake mix and 7UP: a four-ingredient campfire dessert with bubbling raspberry filling and golden cake topping. Easy and crowd-pleasing.

Crispy Sicilian flatbread topped with sauteed mushrooms, sun-dried tomatoes, fresh herbs, and Parmesan. Uses store-bought pizza dough for a 30-minute appetizer or snack.

Homemade mozzarella cheese from scratch, an overnight cultured process using whole milk, buttermilk, yogurt and rennet to produce 2 pounds of glossy, stretchable Italian pasta filata. The real traditional method.

French-style stuffed eggs with ham, Dijon, and thyme, topped with a broiled breadcrumb crust. A lightened-up deviled egg appetizer with a warm, crispy topping perfect for Easter brunches.