10,000 oat bran recipes

A delicious drink made with lemonade, orange juice and apple cider that's best served steaming hot.

Cave and garden baked potatoes topped with sauteed mushrooms, red bell pepper, and garlic with a squeeze of lemon and fresh parsley. A hearty, vegetable-loaded baked potato dinner.

Make-ahead freezer quiche with bacon, ham, Gruyere, Swiss, and a nutmeg-spiked custard. Assembled ahead and frozen solid, then baked straight from the freezer for a hands-off party appetizer.

Whipped shortbread cookies that practically melt on the tongue. Beaten with cornstarch and powdered sugar for a cloud-light, almost feathery crumb. Top with a candied cherry or pecan half.

Quick crustless Spam quiche with Monterey Jack cheese and Bisquick batter baked in 30 minutes. Retro comfort food that's faster than ordering takeout.

Salmon steamed in parchment paper with a teriyaki-orange marinade, green onions, and fresh orange slices. An elegant en papillote method that keeps the fish moist with easy cleanup.

Baked eggs with tortillas and cheddar cheese. An easy and delicious breakfast dish.

Hammelsuppe is a traditional German mutton soup simmered with celeriac, leeks, carrots, and potato dumplings, finished with farina and egg yolk for a rich heirloom bowl.

Baked ground beef patties with Dijon cheddar cheese sauce and a tomato slice on top. A homey, fork-and-knife dinner that skips the burger bun entirely.

Canned garlic dill pickles with pickling spices, dill seed heads, red chili peppers, and a sweet-salty vinegar brine. Water bath processed for shelf-stable storage that improves over two months.

Oven-baked crab quesadillas loaded with sweet lump crab, sauteed tri-color peppers, two melted cheeses, cilantro, and a kick of jalapeño and lime. Ready in 30 minutes for an easy seafood dinner or crowd-pleasing appetizer.

Delicious Pickled Ox Tongue. A classic recipe for tender, flavorful ox tongue. Slow-cooked with aromatic vegetables, served hot or cold with your choice of delectable sauces.

The minty and toasted almond sauce is a hit, roasted chicken goes very well with this citrus, garlicky and nutty sauce.

Chicken and wild rice casserole with broth-cooked rice blend, sauteed mushrooms, Italian dressing, and sour cream. A 40-minute weeknight dump-and-bake for leftover rotisserie or cooked chicken.

Mexican escabeche-style pickled vegetables with carrots, cauliflower, zucchini, jalapeños, and olives in a tangy herbed vinegar brine. Chill overnight and serve as a zesty side.

Chicken Soup with Lemon & Ginger (Kai Tom Khing) recipe