10,000 oat bran recipes

Chinese-style stir-fried salad greens with lettuce, cucumber, tomatoes, and bell pepper wok-tossed with garlic, vinegar, and sugar until just wilted.

Treat your kids for dessert with these scrumptious cookies that take hardly any time at all to make.

Loaded Western frittata with ground turkey, potatoes, mushrooms, and melted cheese seasoned with cumin, sage, and thyme. A one-skillet egg dish that feeds a crowd for brunch or dinner.

Shrimp scampi sauteed in butter with garlic, lemon juice, and a hit of Tabasco. Five minutes from pan to plate over angel hair pasta or rice. The classic Italian-American restaurant dish made faster than takeout.

Nachynka z kapusty: Ukrainian cabbage and sauerkraut filling with sauteed onions, butter, and black pepper. A traditional Christmas Eve pyrohy and holubtsi filling from Western Ukraine.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

I used fresh garlic replace of garlic powder, I think it is so great, sure, I am a garlic fan! This is a nice recipe!

Pan-seared salmon finished in the oven with red wine, fish stock, and dried apricots, glazed with a butter-enriched pan sauce. An elegant French-inspired dish with sweet-savory depth.

Dried figs, apricots, and almonds pulsed with honey, coriander, and sweet wine, then rolled in toasted sesame seeds. This Yemenite charoset brings a rich, fragrant twist to your Passover Seder table.

Bacon-wrapped quail roasted until golden, then glazed with a sweet-savory apricot sauce for a show-stopping main course that's easier than you think.

Tequila-marinated chicken wings grilled with chili powder, cayenne, and lime juice. Marinated overnight for maximum flavor, then basted on the grill. Serve with salsa or cheese dip.

Italian rabbit skewers from the Molise region: boneless rabbit wrapped in Parma ham with sausages and sage, grilled or oven-roasted. A rustic showpiece.

They are a favorite among the Polish for their rich and interesting flavor.

Stuffed chicken breast wrapped in puff pastry with a spinach, cream cheese, garlic, and basil filling. A golden, flaky main dish that looks impressive but comes together in 40 minutes.

Cold spicy soba noodles tossed in a creamy tahini, sesame oil, and chili dressing with reduced soy sauce, brown sugar, and balsamic. The Japanese-style cold noodle bowl ready in 40 minutes.

Homemade potstickers from scratch: hand-rolled dough wrappers filled with pork, napa cabbage, ginger and water chestnut, pan-fried crisp then steamed tender. Served with a soy, chili oil and vinegar dipping sauce.