10,000 oat bran recipes

Rich chocolate pound cake baked in a bundt pan with a velvety cream cheese buttercream frosting. Dense, buttery, cocoa-packed, and built to impress at any gathering.

Sautéed chicken livers chopped with anchovy fillets, spread on buttered toast, topped with Parmesan and breadcrumbs, then broiled golden. A bold British-style savory that packs serious umami.

Chicken sinigang with bone-in pieces sauteed with garlic and tomatoes, then simmered in a tangy tamarind broth with radish and mustard greens. Filipino comfort food in one pot.

Bring a bit of Mexican culture into your kitchen with this scrumptious dish that will have you savoring every bite.

Pollo a la creme with sauteed chicken in sweet cream served inside a baked noodle ring mold with cheese and bechamel. A vintage dinner party showpiece with French technique.

This impossible pot pie magically forms its own golden crust as it bakes. Just dump everything in one dish and let the oven do the work. Weeknight comfort in 45 minutes flat.

Chicken in corn over rice, quick and easy if you use pre-cooked or canned chunk chicken it's ready in 10 minutes flat!

Chinese twice-cooked pork with black mushrooms, bean curd, bamboo shoots, and bell peppers in a soy-ginger sauce. Simmered first, then stir-fried for tender, flavorful slices.

An orzo pasta crust filled with ricotta, spinach, and nutmeg, topped with spaghetti sauce and melted mozzarella. A creative twist on savory pie that kids and adults both devour.

This succulent pot roast is simmered to perfection in your very own slow cooker.

Rindfleisch-Eintopf, a German beef stew with rump roast braised low and slow in a tomato, onion, and mustard sauce seasoned with celery seeds. Serve with oven-browned potatoes.

Brined and roasted pork loin with a pinot noir pan sauce, thyme, juniper berries, and whole grain mustard. An elegant Sunday roast for dinner-party plating.

If you're late to make dinner, try this scrumptious dish made with cream of mushroom soup.

Try something different when it comes to salads with this scrumptious potato salad that will have you reaching for a second and maybe third helping!

I didn't use the parmesan cheese, but still tastes very well!

Three fluffy vanilla layers meet brown-sugar caramel frosting that's silky, not fussy: simple counting-cake proportions topped with butter-toffee sweetness that'll make you swoon.