10,000 oat bran recipes

Homemade papaya liqueur infused in vodka with lemon zest for one week, then strained and aged. Just 4 ingredients for a tropical, fruity spirit. Best made in May or June.

Szechuan eggplant sautéed in broth instead of oil for a low-fat, plant-based dinner that packs serious heat. Just 5 ingredients, 30 minutes, and a whole lot of spicy Szechuan-teriyaki flavor over rice.

Crystal-clear dumpling wrappers reveal a savory filling of shrimp, pork, mushrooms, and water chestnuts. These bite-sized dim sum gems steam in just minutes and disappear even faster from the plate.

This is a great chard recipe, with the onions, very yummy.

Grilled Japanese eggplants: smoky grilled baby eggplants served with roasted red peppers, warm herbed goat cheese medallions, and candied spiced walnuts. A stunning composed salad that looks restaurant-plated.

Hot cheese dip with minced clams, sharp cheddar spread, green peppers, and hot sauce. Made in the microwave in 5 minutes flat. Serve with corn chips.

Crispy fried wonton wrappers stuffed with curried pork, Chinese mushrooms, celery, and onion. These bite-sized Chinese tacos make an irresistible appetizer or party snack.

Frankfurter casserole combines hot dogs, bean and bacon soup, bell pepper, and mustard in individual ramekins topped with refrigerator biscuits. A retro weeknight classic.

Spice-rubbed whole chicken cooked in the microwave in just 20 minutes, served with zucchini and tomatoes tossed in the savory drippings.

Roast caribou marinated overnight in vinegar and garlic, browned in a skillet, then roasted low and slow with a mustard, brown sugar, and Worcestershire paste.

My old old recipe. Looks bad, tastes AWESOME!

Mexican-style baked fish steaks in orange and lemon juice with cilantro, garlic, and onion. Topped with hard-boiled egg wedges and a sprinkle of paprika.

Frijoles a la charra (Mexican ranch-style beans) with bacon, jalapenos, tomato, and cilantro simmered in their own broth. A smoky, spicy pinto bean side dish ready in 35 minutes.

Yogurt cucumber salad with dill, dry mustard, and white vinegar. A cool, creamy, low-fat vegetarian side dish that comes together in 10 minutes flat.

Flank steak braised until fork-tender, then shredded into a spiced chili base with jumbo shrimp, garlic, and allspice. Served with warm corn tortillas, cilantro, and sour cream for a surf-and-turf twist on classic chili.

Try this East Indian favorite that will create a succulent aroma in your kitchen, with some help from your slow cooker of course.