10,000 oat bran recipes

Lemon dill chicken breasts marinated in lemon juice, garlic, dill weed, and vegetable stock then broiled. A low-fat, high-protein dinner with just 8 simple ingredients.

Quick bechamel sauce with table cream, butter, flour, and grated Swiss cheese melted in. A rich, cheesy white sauce ready in under 20 minutes for topping any dish.

Rainbow trout Provencale with red bell pepper, fennel seeds, garlic, vermouth, and tomato paste. A light French-inspired fish dish cooked in minutes.

Treat yourself to this succulent chicken dish made with mixed herbs and parmesan cheese.

Homemade salami from ground beef with curing salt, mustard seeds, coarse black pepper, and hickory liquid smoke. A three-day process baked low and slow.

Butterflied leg of lamb marinated in olive oil, red wine vinegar, garlic, and fresh herbs, then roasted to a rosy medium-rare. The centerpiece of a Greek Easter table.

Garlic-ginger bourbon chicken: cubed chicken marinated in soy sauce, bourbon, fresh ginger, garlic, and brown sugar, then baked, grilled, or broiled. Big-flavor weeknight dinner.

Bhindi curry with okra simmered in a fragrant spice blend of mustard seeds, fenugreek, cumin, and turmeric fried in mustard oil. An authentic Indian okra dish.

Louisiana-style duck breast strips dredged in sage-seasoned flour, browned in butter, then simmered with mushrooms, celery, onion, bacon, and thyme. Serve over rice or noodles for a hearty Cajun-country supper.

Five-spice tofu simmered in soy sauce, star anise, and molasses for a deeply savory, aromatic Chinese-style appetizer. Make-ahead and keeps in the fridge for a week.

Savory Spam crescents stuffed with a bacon, Spam, Parmesan, and Dijon mustard filling rolled in crescent dough. Golden, flaky, and packed with salty, smoky flavor.

Bharwan bhindi, Indian stuffed okra pods packed with toasted coriander, cumin, fennel, garam masala, and ground almonds. Pan-fried in ghee for a spicy, crisp-tender side.

Cheese-stuffed beef dogs made from seasoned ground chuck with a melty cheddar center, broiled until golden and served in buns. A kid-friendly dinner ready in 30 minutes.

Cheddar butter blended with hot sauce for a sharp, spicy compound butter. Four ingredients, one food processor, and ten minutes. Spread on bread, corn, or baked potatoes.

Traditional Irish pork sausages seasoned with mace, sage, marjoram, and a whisper of cayenne. A classic 75/25 lean-to-fat ratio for that proper banger texture and snap.

Chocolate snowball cookies rolled in powdered sugar for a craggy, snow-dusted finish. Brown sugar and unsweetened chocolate give these holiday cookies a deep cocoa flavor that's not too sweet.