10,000 oat bran recipes

Margarita shrimp and vegetable kabobs marinated in tequila, lime juice, and Italian dressing, then grilled on skewers. Summer cocktail flavors on a smoky backyard grill.

Okra shoyu-zuke quick-pickles thinly sliced raw okra and onion in rice vinegar and soy sauce. Three-ingredient Japanese refrigerator pickle ready in minutes for rice bowls and bento.

Classic British fish pie with poached white fish in a creamy parsley and egg sauce, topped with mashed potato and baked until golden. Simple, hearty comfort food.

Microwave pork chops rubbed with lime, cilantro, cumin, and cayenne, dipped in garlic butter and seasoned breadcrumbs. A spiced Southwestern-style dinner ready in 35 minutes.

One-skillet chicken and spinach saute with milk, broth, and a whisper of nutmeg. High-protein, low-fat, and on the table in 40 minutes. Clean eating that actually satisfies.

Classic French truite au bleu: whole trout gently poached in a white wine court bouillon with shallots, herbs, and tarragon vinegar. Serve hot with herb butter or cold as an elegant first course.

A colorful spiral pasta salad with tomatoes, green pepper, black olives, and hard-boiled eggs in a tangy paprika mayo dressing. Make it ahead and let the flavors mingle overnight.

Cheese log blends sharp New York cheddar, pimento cheese, and cream cheese with garlic, Worcestershire, and red pepper, rolled in paprika. Old-school holiday appetizer for crackers.

Red wine sauce for salmon built from salmon bones, cognac, mirepoix, and shallot puree with a double-reduction technique. A restaurant-quality fish sauce with rich, concentrated flavor.

Extra cheese lasagne layers homemade pasta sheets with ricotta-spinach filling and a triple-cheese mix of provolone, mozzarella, and parmesan. A weekend project Italian classic for six.

A hearty Scottish cock-a-leekie soup simmered low and slow with leeks, chicken breast, carrots, and celery in rich broth. Finished with an egg yolk liaison for silky body. Serves 6 to 8.

Baked chicken legs with a lemon-herb seasoning roasted until golden, then smothered in mushroom gravy and baked again until fork-tender. A two-stage roasting method for maximum flavor.

Ginger-rubbed tuna steaks grilled or wok-fried, then glazed in a bold black bean sauce with green chilies and garlic. Served on a bed of fresh spinach for a striking presentation.

Copycat Popeyes-style biscuits using Bisquick, sour cream, and club soda. Light, fluffy drop biscuits that bake up tall and tender in just 20 minutes.

Bay scallop ceviche cured in fresh lime and lemon juice with red pepper, cilantro, and green chile. No cooking needed for this bright, citrusy Mexican appetizer.

Treat your kids to this rich and scrumptious dessert that will make them eager to help you the next time you go to make them!