10,000 oat bran recipes

Pan-seared orange roughy with a champagne reduction sauce, sauteed mushrooms, bell peppers, and onion rings. Spiced with soy sauce, chili powder, and red pepper for a bold, elegant fish dinner.

Indiana persimmon pudding cake with ground almonds and buttermilk baked in a tube pan. Dense, moist, and warmly spiced with native persimmon pulp.

A low-fat version of tiramisu that calls for cottage cheese, rum, sour cream and delicious lady fingers.

Buttery chocolate madeleines with a Kahlua syrup brush for extra moisture. These shell-shaped French cookies stay fresh for days and freeze beautifully.

Creamy vanilla pudding pie loaded with fresh cantaloupe chunks on a buttery vanilla wafer crust, folded with whipped cream and chilled until set. A cool, fruity summer pie that tastes like sunshine.

Light and fluffy date tapioca pudding made with skim milk and a cloud of whipped egg white. Quartered dates add natural caramel sweetness to every spoonful.

Very yummy, disappeared very quickly at my family party, I will make them again! Awesome!

Creamy chicken Marsala with mushrooms, shallots, and a silky pan sauce finished with heavy cream and a squeeze of lemon. Italian-American classic done right.

Frozen blueberry-coconut pie with a baked coconut-walnut base topped with crushed blueberries folded into whipped cream. A make-ahead frozen dessert straight from the freezer.

Don't let your pork chops taste dry, instead use this delicious recipe that will find its place in your cookbook.

Smooth, rich and creamy, all these words can be connected with cheesecake, and just a small slice is good enough for satisfy the sweet tooth. This cheesecake is absolutely awesome!

Hearty beef stew with seared round steak, carrots, celery, peas, and brown gravy served over homemade baking powder biscuits. A complete comfort dinner with a from-scratch stew and flaky, golden biscuits.

Bigos, Poland's legendary hunter's stew: sauerkraut and cabbage simmered with roast pork, beef, ham, sausage, dried mushrooms, prunes, and red wine. Tastes even better reheated the next day.

Chinese stuffed tofu pockets filled with seasoned ground pork, deep-fried until crusty, then simmered in chicken broth with dried mushrooms and fresh peas.

A layered French terrine of pureed ground chicken, carrot batons, green beans, and black olives baked in a water bath until firm and sliceable. Elegant charcuterie-board worthy fare with a champagne finish.

Classic ground beef meatloaf topped with a tangy brown sugar, vinegar, and tomato sauce glaze. Loaded with mushrooms and baked until caramelized. Comfort food with a sweet-sour kick.