10,000 oat bran recipes

Eggs Hussarde with poached eggs, grilled ham, and tomato on Holland rusks topped with Marchand de Vin sauce and Hollandaise. A classic New Orleans brunch dish from Brennan's tradition.

Spicy smoked spareribs with a 10-spice dry rub featuring five spice powder and ginger, parboiled then smoked over hickory with a peach preserves basting sauce.

Persian pan kebabs made with seasoned ground beef, grated onion, and cumin, broiled in strips to mimic skewered kebabs. Serve with rice for an easy weeknight dinner.

Oven-baked veal Parmigiano with a crispy corn flake and Parmesan crust, oregano tomato sauce, and melted mozzarella. A lighter, no-fry take on the Italian-American classic.

Broiled rainbow trout marinated in lemon juice, basted with toasted sesame seed butter. A simple, elegant whole fish preparation with just 6 ingredients and golden, nutty flavor.

Broiled chicken wings marinated in peanut butter, curry powder, fresh ginger, garlic, soy sauce, and lemon juice. A satay-style wing with sticky, nutty, spiced flavor. Great on the grill too.

Crustless carrot and cheddar quiche baked in a water bath for a silky, custard-like texture. Made with skim milk and grated carrots for a lighter take on quiche.

Curried egg and chutney dip with cream cheese, Worcestershire, cayenne, and hot sauce. A no-cook party dip that tastes like curried deviled eggs and keeps for weeks.

Tres leches cake using store-bought pound cake soaked in a blend of evaporated milk, condensed milk, and heavy cream, topped with broiled meringue. A shortcut Latin classic.

Veal paprika simmered in white wine with mushrooms, onion, and sour cream over buttered noodles. A Hungarian-inspired comfort dish with a rich, velvety sauce.

South Goan duck vindaloo with dried red chiles, garlic, ginger, cumin, and coriander in a vinegar-based curry sauce. A fiery, tangy braised duck curry marinated in spice paste.

Spiced grapefruit upside-down cake with brown sugar, walnuts, cinnamon, and cloves baked on a caramelized grapefruit base. Served with grapefruit-zest whipped cream.

Green noodles with a creamy mushroom and bacon sauce finished with fresh basil and Parmesan. Nearly two pounds of mushrooms make this a rich, earthy weeknight pasta.

Tucson-style cheese tostadas with three Mexican cheeses (Oaxaca, Monterey Jack, anejo), roasted poblano peppers, and fresh cilantro on a crispy fried flour tortilla. A southern Arizona classic.

Crab meat quiche with sherry-marinated crab, a rich egg custard of milk and cream, and a touch of nutmeg. The crab soaks in sherry for an hour before baking for deeper, more complex flavor.

No sauce pizza topping with fresh Roma tomatoes, crumbled feta, mozzarella, and herbs on olive oil-brushed dough. Simple, fresh, and no cooking required.