10,000 oat bran recipes

Sicilian pizza dough made in the bread machine with active dry yeast, dry milk powder, and a touch of butter. Hands-off thick-crust dough that rises pillowy and bakes with a crisp underside.

Mushrooms are cooked in a hot wok, served with an easy yet tasty white sauce that's made with milk and cornstarch, simply cooked in a wok.

The curry and sugar combo is fantastic, I haven't found a person who didn't like this salad.

Grilled grouper marinated in tequila, triple sec, and lime juice, served with fresh tomato-jalapeno salsa. A margarita-inspired fish dish straight off the grill.

Pickled baby corn on the cob in a sweet-sour brine with turmeric, celery seed, and garlic. Refrigerator pickle that turns sunshine yellow and lasts a week.

Traditional Japanese sashimi dipping sauce made by simmering soy sauce with katsuobushi (bonito flakes) and sake, then garnished with wasabi. Deeper and more aromatic than plain soy sauce.

Sinigang na manok features chicken sauteed with garlic and tomatoes, then simmered in a sour tamarind broth with icicle radish and peppery mustard greens. A hearty Filipino one-pot meal.

Butternut squash with carrots and onions glazed in a white miso and orange juice sauce. A vegan side dish with deep umami sweetness, no butter or oil required.

Carrot soup with North African spices: velvety pureed carrots warmed with cumin, coriander, and ginger, brightened with orange juice, and finished with a swirl of creme fraiche. A vibrant vegetarian bowl.

Spiced pot roast marinated in a blended paste of cumin, turmeric, ginger, rosemary, French mustard, poppy seeds, and lemon. Braised tender on the stovetop or in a slow cooker.

Authentic gorditas made with masa harina, lard, and a touch of flour. Pressed thin, griddle-seared, then fried until puffed and crispy. Ready to split and fill with your favorite toppings.

Traditional Pakistani chum chum made from fresh paneer, tinted with saffron, simmered in sugar syrup and garnished with cream, pistachios, and fragrant kewra essence.

Bold, smoky homemade BBQ sauce with a whole head of garlic, brown sugar, orange juice, and cayenne heat. Simmers for 2 hours in a cast-iron Dutch oven.

A variation of the classic french canadian pea soup.

No-bake chocolate fingers made with powdered milk, cocoa, powdered sugar, raisins, cherries, and candied peel. A fudgy, fruit-studded candy that firms up in the fridge.

Hornet's Nest Cake mixes yellow cake mix with vanilla pudding, butterscotch chips, and chopped nuts for a dense, rich sheet cake that comes together in minutes.