10,000 oat bran recipes

New Zealand salmon steaks poached in foil with lemon and butter, chilled until the natural juices set into jelly, then served cold with warm Hollandaise sauce.

Pork fillet stir-fried with garlic and bell peppers, then hit with orange juice and balsamic vinegar for a sweet-tart glaze. Piled over peppery rocket or watercress for a fresh, fast weeknight dinner.

Potato skin nachos swap tortilla chips for crisp russet potato shells topped with taco sauce, cheddar, jalapeños, garlic and parsley. Gluten-free game-day bites with crunch.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.

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.

Rich French-style cream sauce with shallots, white wine, oyster juice, and butter. A San Francisco masterchef classic that pairs beautifully with seafood and shellfish.

Tender chicken breasts simmered in white wine and chicken broth with mushrooms, onion, and basil. A light, savory one-skillet dinner ready in about an hour.

Gingered flounder in parchment seals flounder fillets with snow peas, red pepper, carrots, and scallions in heart-shaped paper packets, then steams them in a soy-ginger marinade. A French en papillote technique with Asian flavors.

L.J.'s juicy BBQ salmon is a whole salmon stuffed with onion and butter, wrapped in foil, and grilled on the barbecue for juicy, fall-off-the-bone fish with a bright lime finish.

Flaky phyllo triangles stuffed with melted Monterey Jack, eggs, and fresh parsley, then brushed with butter and baked golden. A crispy, crowd-pleasing appetizer ready in 40 minutes.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.

Add a spicy taste to your beef tenderloin with this delicious recipe that's very easy to use.

Light and fluffy Jello salad blending apricot gelatin with canned apricots, cream cheese, and whipped topping for a retro dessert.

Fresh red onion salsa with ripe tomatoes, cilantro, and parsley. A no-cook chunky salsa that's bright, herbaceous, and ready in 10 minutes flat.

Surprise the kids after dinner with this scrumptious chocolate cake that doesn't take much to make.

Beef bones simmer with beets, cabbage, and carrots in a tangy tomato broth sweetened with garlic and lemon juice, creating a hearty Russian-Jewish soup that's rich, sweet, and sour in every spoonful.