10,000 oat bran recipes

Indian keema with ground lamb, fresh ginger, green chilies, and garam masala. A dry-style spiced mince finished with lemon juice and fresh coriander.

Pan-seared lemon pepper tuna steaks with a quick Dijon-lemon pan sauce and fresh chives. Ready in under 15 minutes with a pink, seared center.

Chinese-style prawns stir-fried with fresh ginger in a rice wine, soy, and sesame sauce. From wok to plate in under 5 minutes of cooking time.

Yeasted buckwheat blini made with whipped cream and egg whites folded into the batter for a light, fluffy pancake. Serve topped with caviar and creme fraiche.

German-style Westphalian cheesecake with cottage cheese, cream cheese, and whipped egg whites for a light, airy texture. Golden-topped and cooled slowly to prevent cracking.

Stir-fried pork tenderloin with mushrooms and snow peas in a soy-sherry sauce, served over shredded lettuce. A light, low-carb Asian-style dinner.

Pheasant Veronique is a classic French preparation with butter-roasted pheasant in a silky cream sauce finished with green grapes, lemon juice, and arrowroot. An elegant dinner party main course.

Turkey Mexican is sliced barbecued turkey breast simmered in salsa, topped with melted cheddar and black olives, and garnished with sour cream. A fast 30-minute way to use leftover turkey.

Basque-inspired piperade frittata with sauteed peppers, ham, Parmesan, and fresh basil cooked in a skillet and cut into wedges. A savory, colorful egg dish for any meal.

Shrimp cheese ball with cream cheese, horseradish, lemon juice, and liquid smoke rolled in toasted pecans and parsley. A make-ahead party appetizer with real boiled shrimp.

Cream cheese and apple sandwich with chopped peanuts on date-nut bread. A sweet, crunchy no-cook lunch or snack ready in 10 minutes.

Steak au poivre with pepper-crusted beef tenderloin, sauteed mushrooms, a brandy-cream pan sauce, and a bed of wilted watercress. Classic French bistro fare.

Broiled peanut chicken kabobs with crunchy peanut butter, ginger, lemon, and red pepper glaze on skewered chicken breast and onions. Served over rice.

Chinese pepper onion beef with flash-fried flank steak, scallions, and loads of black pepper. Marinated in soy, sherry, and ginger then wok-tossed.

Shrimp pizza with a tangy steak sauce, chutney, horseradish, and lime base instead of tomato sauce. Topped with mozzarella, Parmesan, Vidalia onion, and green pepper.

Curried shrimp in a creamy roux-based sauce made with turmeric, ginger, curry powder, and shrimp-poaching broth. Served over white rice for a flavorful weeknight dinner.