10,000 oat bran recipes

Raspberry gratin with fresh raspberries, framboise, and a souffle-style egg batter that bakes into puffed golden mounds. The 10-minute French summer dessert that drinks above its weight class.

Classic Italian amaretti cookies made with just egg whites, sugar, ground almonds, and almond extract. Crisp outside, chewy inside, and naturally gluten-free.

Make your own banana flour at home by drying and grinding ripe bananas into a fine powder. Use it as a 1:1 substitute for regular flour in desserts and baked goods.

Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.

Steak Diane: thinly pounded sirloin steaks pan-seared in butter and topped with a warm Worcestershire-shallot sauce. Classic 1950s tableside dinner, ready in under 10 minutes.

This, too, is a Portuguese recipe from the Algarve.

Grilled salmon with crushed tricolored peppercorns, fresh dill, and a Dijon lemon butter drizzle. An elegant fish dinner ready in 15 minutes.

Poppy seed fruited slaw tosses shredded cabbage and carrots with juicy orange segments, halved red grapes, and a tangy poppy seed-cider vinaigrette. A sweet-savory summer side for picnics and barbecues.

Hot cherry fruit compote baked with rum, curry powder, candied ginger, and brown sugar. A retro holiday side dish for ham or turkey, or chill and serve as dessert with ice cream.

Cold chocolate souffle with semi-sweet chocolate chips, sweet red wine, whipped cream, and meringue set with gelatin. A dramatic chilled dessert that rises above the dish.

Bananas in rum caramel sauce with pineapple juice, cinnamon, and butter, served over vanilla ice cream. A quick stovetop dessert ready in 30 minutes.

Piña colada punch with homemade coconut milk, fresh pineapple juice, ginger-cassia tea, and rum or gin. Big-batch tropical party drink that serves a crowd.

Beer batter with cornmeal and flour creates crispy, golden coating for fried fish that's perfect for fish fries, tacos, or classic fish and chips.

Chinese-style vegetarian broth made with dried shiitake mushrooms, Sichuan preserved vegetables, scallions, and both light and dark soy sauce. A rich, savory base for soups and stir-fries.

A simple vegetarian buckwheat and rice bake with fresh tomatoes, onion, and basil. Simmered on the stove, then baked until firm. Budget-friendly whole grain comfort in 45 minutes.

Another scrumptious corned beef dish that will have you hooked just by making it! Tastes terrific over rice!