10,000 oat bran recipes

People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen.

Pan-fried shad fillets double-coated in brown mustard and seasoned breadcrumbs. Crispy, tangy, and ready in 30 minutes with a squeeze of lemon.

Pear and almond pancakes with syrup-soaked Bartletts and slivered nuts pressed right into the batter, finished with warm fig-maple syrup. A weekend breakfast with real brunch-menu flair.

Swiss cheese potato bread from the bread machine, with potato flakes for a soft, moist crumb and melted Swiss for nutty, savory flavor. Just add everything, press start, and bake a tender golden loaf.

Three-ingredient cranberry sauce made the Native American way with maple sugar and birch sap instead of refined sugar and water. A simple, earthy Algonquin-inspired recipe that simmers in one pot.

Easy fruit cake made with applesauce instead of butter for a lighter, lower-fat version. Packed with mixed dried fruit, baked low and slow. No oil, no egg yolks. Makes one dense, fragrant loaf.

Fast quinoa pilaf with beans, tomatoes, onion, and garlic in one pot. A vegetarian, high-protein grain dish you can season any way you like.

Easy focaccia topped with sage and onion: individual rounds of bread dough brushed with olive oil and crowned with sliced onion, fresh sage, and kosher salt, baked hot and golden. A quick shortcut focaccia.

Soft banana cookies with brown butter penuche frosting: mashed ripe bananas in a cake-like dough, topped with a boiled brown sugar icing that hardens into a shiny, fudgy shell.

Iceberg lettuce wedges drizzled with sweet-tangy poppy seed dressing emulsified with onion juice, mustard, and oil. A retro steakhouse-style salad ready in 15 minutes.

Cheddar and parmesan give the bread cheesy and tangy flavor, and Jalapeno adds some zing into your bites. You can serve it as an accompaniment with the main course, or just eating it directly is quite delicious!

Italian lentils with sausage simmers fresh sausage in broth while earthy lentils cook with sage, soffritto, and tomato paste. A rustic Umbrian-style main or New Year lucky dish.

Japanese pickled cauliflower brined in cola, white wine vinegar, and sugar with bell pepper and celery. A quirky, sweet-tangy quick pickle ready overnight.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.

For those who love the taste of green beans, you will love this savory side dish that is very easy to make.

It's a very interesting way to make soup in egg shells and it's also fun to eat it from the shells too.