10,000 oat bran recipes

Lots of flavors and textures, the beef is tender and succulent. Serve a bowl of this delicious stew with some crusty bread to complete a meal.

Greek-style roasted whole chickens with lemon, oregano, and olive oil alongside thick-sliced baked potatoes: crispy-skinned birds basted in pan juices, served with toasted bread for dipping.

Flaky pastry turnovers filled with cinnamon apples and served with silky vanilla custard sauce for an elegant British-inspired dessert.

Easy two-layer peanut butter and chocolate fudge with sweetened condensed milk. No candy thermometer, no boiling sugar. Five ingredients, ready in three hours.

This is a great way to liven up a basic white sauce. Works great over veggies or even as a healthy topping for mashed potatoes.

Baked orange pork chops layer thick lean chops with fresh orange slices and a citrus-juice braise, dusted with flour to thicken into a glossy pan sauce. Five-ingredient one-pan dinner with bright sweet-savory contrast.

Potato cheese croquettes made from mashed potatoes and cheddar, double-breaded and pan-fried until golden. A crispy, cheesy way to use leftover mashed potatoes.

Low-fat shrimp and rice stir-fry with carrots, mushrooms, onions, garlic, and soy sauce. A lean, filling weeknight dinner that comes together in under 25 minutes.

Tex-Mex quiche loaded with taco-seasoned ground beef, cheddar, and chiles in a flaky pie shell, baked in egg custard and topped with fresh guacamole. Brunch meets taco night.

Southern lemon pecan fruitcake with candied pineapple and cherries. A lighter, brighter alternative to dark rum fruitcake, loaded with nuts and citrus.

Mike's Baked Stuffed Eggplant fills eggplant shells with a Parmesan, breadcrumb, and egg stuffing, then bakes over a rustic potato-tomato sauce for 90 minutes. A hearty Italian-style vegetarian main.

Korean seafood and vegetable jeon (pan-fried omelet) with shrimp, oysters, fish, tofu, and pumpkin dipped in egg batter and pan-fried crispy. Served with vinegared soy dipping sauce.

Crunchy chocolate chip cookies loaded with pecans and crisp rice cereal, flavored with almond extract and brown sugar. Makes 5 dozen crispy-edged treats in 30 minutes.

"Chinese" chicken salad by David Cassidy, adapts to serve any number of people.

Chicken cordon bleu with sweet-sour pineapple sauce wraps ham and Swiss in pounded chicken breasts, breaded and baked, then drizzled with a brown-sugar pineapple-sherry sauce.

Cuban ajiaco chicken stew with yucca, corn on the cob, milk, paprika, and cayenne, finished with fresh lime juice. A creamy, hearty one-pot Caribbean comfort dish.