10,000 oat bran recipes

Orange muffins packed with citrus: 1¼ cups of orange juice in the batter and a juicy orange segment crowning every cap. Tender from a butter-shortening combo, makes three dozen for brunch.

Baked mac and cheese with tomato sauce, sharp cheddar, and chicken broth soaked into the noodles before baking. A Southern-style casserole with no cream sauce needed.

Old fashioned cinnamon raisin braid made with potato dough for extra-soft texture. Three strands rolled in cinnamon sugar and braided into one gorgeous, fragrant loaf.

Roasted whole chicken stuffed under the skin with a pecan-goat cheese spread, baked on a bed of onion and lemon slices with white wine and broth for rich pan gravy.

Mexi corn lasagna layers seasoned ground beef, corn, and picante sauce between corn tortillas with a cottage cheese and Parmesan filling, topped with melted cheddar.

Whole wheat apple loaf sweetened with honey, made with buttermilk, wheat germ, and grated fresh apples. A wholesome quick bread with cinnamon and lemon zest.

Seared spiced pork strips in a citrusy orange-soy sauce spooned over fluffy couscous and tangy red cabbage. Cumin, coriander, and fresh mint bring bold North African-Asian fusion flavor to your table.

Sauteed Shrimp with Corn in Spicy Wine Sauce recipe

Goan-style mussels steamed in a fragrant coconut broth with garlic-ginger paste, turmeric, cumin, and green chili. A quick Indian seafood dish with bold coastal flavor.

First prize chocolate fudge cake, a flourless-style dense chocolate cake with semisweet chocolate, coffee, and folded egg whites. An award-winning showstopper with deep fudgy texture.

Red onion pizza with a from-scratch soffritto tomato sauce and melted mozzarella on a crispy crust. Simple toppings, big flavor from slow-simmered sauce.

Pumpkin-shaped peanut butter cookies decorated with orange juice frosting for Halloween. Easy cut-out cookies kids love decorating with candy corn faces.

Greek shrimp baked with feta, tomato sauce, ouzo, and flamed cognac. Garides saganaki-style seafood with anise-scented depth, perfect for dinner party theatrics.

Layered custard bars with a buttery almond liqueur crust, sliced peaches, egg custard, and cinnamon almonds on top. Serve at room temperature or chilled.

Linguine with crab and mushrooms in a light white wine sauce with chicken broth, turmeric, tomato paste, and fresh tarragon. A quick seafood pasta for two that's ready in 40 minutes.

No-bake date and nut balls combine simmered dates, candied cherries and butter with rice cereal and walnuts, rolled in coconut. A retro Christmas cookie tray classic from the 1950s.