10,000 oat bran recipes

Venison parmesan, thin-pounded venison steaks breaded with Parmigiano and breadcrumbs, pan-fried, then baked under tomato sauce and melted mozzarella. The classic chicken parm method, hunters' edition.

Make these delicious Italian cookies for a change, they are buttery and just right amount of sweetness. Perfect with a cup of tea or coffee.

A savory and succulent dish that will have your family licking your lips after every spoonful.

Red, white, and blue salad layers raspberry Jell-O, a creamy half-and-half cream cheese middle, and black raspberry Jell-O studded with blueberries. A patriotic potluck dessert for the Fourth of July.

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Make-ahead French toast strata with cream cheese, maple syrup, and a custardy egg soak. Assemble the night before and bake for a hands-free brunch.

Mahalia Jackson's okra gumbo, a soulful Louisiana feast of crab, shrimp, beef, ham, sausage, and chicken in a tomato-okra base, built on a from-scratch shrimp-shell broth. Big-batch comfort, ladled over rice.

Persimmon muffins with cinnamon, bourbon, walnuts, and currants. Made with pureed persimmon pulp and baking soda for a dense, spiced, fruit-forward fall muffin.

Don't let your kids groan about having a pot roast for dinner. Instead try this succulent dish that will be their new favorite!

Vintage 1935 chocolate yeast bread with cocoa, pecans, and vanilla kneaded by hand and baked into a dark, fragrant loaf. A Depression-era recipe worth reviving.

Versatile butter-rich yeast dough made in a bread machine, then shaped into loaves, dinner rolls, cloverleaf rolls, cinnamon-raisin swirls, or breadsticks. One dough, six possibilities.

Coconut-crusted chicken breasts fried golden in clarified butter, topped with a rich mushroom sour cream sauce and glazed pineapple rings. A retro Hawaiian-inspired showstopper served over wild rice.

Spice up your crockpot with this savory dish that is sure to be your family's favorite.

Yucatan-style grilled shrimp marinated in achiote paste, orange juice, garlic, and warm spices. Smoky, tangy, and shockingly easy once the marinade does its work.

A succulent crockpot dish that's made with a scrumptious pork roast, orange juice and a bit of honey.

New England clam chowder made with 12 cans of minced clams, potatoes, bacon, and whole milk, never boiled and aged three hours for peak flavor. Creamy, old-fashioned big-batch chowder that ripens as it rests.