10,000 oat bran recipes

Fight off that cold with this hearty soup that will warm you up in just a matter of seconds!

Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.

Leek and Stilton cheese soup made with a buttery roux base, slow-cooked leeks and onion, then blended smooth. A rich, creamy British classic with bold blue cheese flavor.

Use this mustard on anything, including an assortment of grilled sausages (bratwurst, bockwurst, knackwurst or chicken sausage).

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.

Roast chicken with 40 cloves of garlic in a French-style white wine pan sauce. Garlic mellows to a sweet, spreadable paste. Pureed back into the sauce for unbelievable depth.

Steamed open dumplings (siu mai) with ground pork, ham, ginger, and sesame oil in wonton wrappers. A classic dim sum favorite you can make at home with a simple steamer setup.

Slow-braised pork shoulder shredded and piled into warm flour tortillas with fresh East L.A.-style guacamole, cilantro, onion, and a squeeze of lemon.

Classic chocolate refrigerator cookies made with real unsweetened chocolate. Shape the dough into a log, chill overnight, then slice and bake for 72 crisp, thin cookies.

Creamy crab and spinach casserole with Rotel tomatoes, sour cream, cheese, and a hint of nutmeg. A warm, bubbly seafood bake that serves 8 in about an hour.

Creamy pepper dip with cream cheese, hot pepper rings, and a surprising spoonful of apple jelly for sweet-spicy balance. A no-cook party dip ready after a quick chill.

Marinated flank steak with soy sauce, vermouth, garlic, and Tabasco. Broiled under high heat for just minutes and carved rare on the diagonal for maximum tenderness.

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.

Oven barbecued brisket with a spiced shallot rub and tangy tomato-brown sugar sauce. Braised low and slow until fork-tender. No smoker required for deep, slow-cooked flavor.

Hot Grape Nuts cereal microwaved with skim milk for a warm, crunchy breakfast in under a minute. Customize the texture from big crunch to soft with fresh fruit or honey on top.

High roller sandwich pinwheels made with flour tortillas, cream cheese, roast beef, ham, turkey, and Monterey Jack. No-cook party appetizers sliced into bite-sized rolls.