10,000 oat bran recipes

Homemade sweet Italian sausage with ground pork, fennel, coriander, garlic, and parsley. No casings, no special equipment. Mix, shape, and cook or freeze for up to three months.

Hamburgers au poivre take the French steak au poivre treatment and apply it to ground beef patties: black pepper-crusted burgers seared hard, served on a toasted bun with a red wine, Dijon, green peppercorn, and tarragon cream sauce.

Lemon & Garlic Broiled or Grilled Chicken Breasts recipe

Rustic corn soup thickened with hard-boiled egg yolks from a 1936 Pennsylvania Dutch cookbook. Half the corn is grated for creamy base, half left whole for sweet bursts of texture.

Three-ingredient strawberry fruit butter: softened butter blended with crushed strawberries and fresh lemon juice. A pink, spreadable compound butter for scones, toast, or pancakes.

Crispy breaded turkey tenders stuffed with wine-infused herb butter and baked ham. Each golden bite releases a gush of melted parsley, chive, dill, and mint butter that pools on your plate like liquid gold.

Tender roast pheasant cooks slowly with frequent basting in a buttery chicken-bouillon sauce, turning halfway through to keep the lean game bird moist. Pan juices thicken into rich gravy.

Shallot sandwich butter blends softened unsalted butter with finely chopped shallots into a savory, spreadable compound butter for tea sandwiches and steaks. Two ingredients, five minutes flat.

Restaurant-style French onion soup with a dual broth of chicken and beef, topped with crusty French bread and broiled Swiss and Parmesan cheese. Freezes for up to 6 months.

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.

Stove-top cream of pea soup: a 30-minute vegetarian soup of fresh or frozen green peas pureed with butter, onion, and milk. Six ingredients, one pot, supremely simple.

Welsh laverbread and crab souffles with a cockle cream sauce. Individual souffles puffed golden with seaweed, fresh crab, and nutmeg. A traditional Welsh seafood dish.

Chinese pot roast with beef chuck braised in stir-fry sauce and burgundy wine with mushrooms. A tender, Asian-style pot roast with glossy mushroom gravy.

Hot tuna burgers stuff hamburger buns with tuna salad, diced American cheese, celery and onion, then bake them sealed in foil until the cheese melts. Vintage church-supper handheld dinner with built-in nostalgia.

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.

Pork chili verde slow-cooked with tomatillos, jalapeños, and green chiles, then crisped under the broiler. Tex-Mex burrito and bowl filler with deep, smoky flavor.