10,000 oat bran recipes

Granny Smith apple pie with a flaky homemade crust and a buttery brown sugar crumble topping spiced with cinnamon and nutmeg. From-scratch apple pie the way it should be.

Classic stuffed green peppers filled with ground beef, oats, onion, celery, and basil in tomato juice, baked and served with a creamy mushroom sauce. Old-fashioned comfort food.

This crisp is quick and easy to make, and the blackberries can be substituted with other berries. Our favorite dish in fall and winter.

A warmly spiced bread machine loaf studded with raisins, scented with orange zest, cinnamon, and nutmeg. Maple syrup and applesauce keep it soft and fragrant.

A delicious variation of potato salad made with soft tofu, soy sauce and parsley leaves.

Pickled baby corn on the cob in a sweet-sour brine with turmeric, celery seed, and garlic. Refrigerator pickle that turns sunshine yellow and lasts a week.

Vegetarian pot pie with seasoned tofu, sauteed vegetables, and chickenless gravy baked in a double-crust pie shell. All the comfort of classic pot pie, completely meat-free.

Old-school navy bean and ham soup simmered low and slow with carrots, celery, potato, and a splash of tomato juice. Stick-to-your-ribs comfort from one pot.

This rich, creamy and chocolaty cake is perfect for St. Patrick's Day, serve this delicious cake at the end of the dinner or party as a sweet ending!

Broiled salmon steaks served on a fiery sauce verde made from roasted New Mexican chiles, jalapeños, green peppercorns, white wine, and fresh dill. Bold, spicy, and ready in 40 minutes.

A vegetable curry pot pie filled with sweet potato, eggplant, mushrooms, and peas in a fragrant sauce, topped with a sticky brown rice crust instead of pastry. Plant-based comfort food with Indian flair.

Chicken pieces poached in a seasoned broth, then baked in a robust tomato sauce loaded with green chiles and garlic. A two-step method that keeps the meat juicy while building deep, layered Mexican flavors. Feeds 8 to 10.

Classic creamy coleslaw with shredded cabbage, carrots, and bell pepper in a tangy mayo-lemon dressing. Chill for two hours and let the flavors meld for the best results.

Easy, and quick and impresses the heck out of your guests! I sometimes add thyme, or oregano to my dough when mixing (about 2 teaspoons) and this adds nicely to the taste of the dough.

Pineapple spice layer cake with crushed pineapple, raisins, cinnamon, nutmeg, and allspice topped with a fluffy cooked seven-minute frosting studded with pineapple. A from-scratch showstopper.

Mint iced brownies stack three layers: a fudgy pecan brownie, a cool green peppermint buttercream, and a glossy semisweet chocolate glaze. A chocolate-mint holiday favorite, with the brownie base baked fast in the microwave.