10,000 oat bran recipes

Use frozen bread dough in this ham, pepperoni, eggs, and cheese Stromboli-like recipe that fits the bill for a quick, hearty, and satisfying main dish that can be prepared in advance and served warm or at room temperature.

Pizza spinach casserole layered with ground beef in pizza sauce, ravioli, cottage cheese, black olives, and Parmesan. Freezer-friendly and makes two casseroles at once.

Classic Caesar dressing made from scratch with a coddled egg, anchovy fillets, garlic, Parmesan, olive oil, and fresh lemon juice. Thick, creamy, and intensely savory.

Pan-seared filet mignon cooked in butter and olive oil. Just four ingredients, high heat, and three minutes per side for a steakhouse-quality crust at home.

Creamy peanut butter, crispy bacon, and crunchy chopped apple wrapped in a flour tortilla. This 3-ingredient roll-up takes 10 minutes and hits every flavor note kids and grown-ups crave.

Whole roasted trout brushed with Worcestershire and lemon, topped with bacon strips and baked until the bacon crisps and the fish flakes. Classic camp-fire-style preparation.

Veal stew Normandy style with sauteed Granny Smith apples, reduced apple cider, cream, and steamed Kirby cucumbers. A French-inspired way to transform leftover veal stew.

Homemade mild Italian sausage, bulk sausage is easy to make at home and just a bit more work to stuff.

Pull-apart pizza bread made from a French baguette stuffed with pepperoni, bell peppers, pasta sauce, mozzarella, and Parmesan. Baked in foil for a gooey, shareable snack.

Microwave oyster stew warms canned oysters in buttery milk with celery salt and cayenne. A six-ingredient seafood soup ready in 5 minutes flat.

Chilled curried coconut soup with flaked coconut simmered in milk with curry powder and cloves, thickened with egg yolks, and served cold with toasted coconut.

Microwave Parmesan croutons made from whole wheat bread dried in the microwave, drizzled with melted butter, and topped with grated Parmesan. Ready in under 7 minutes.

Soy-sherry marinated broiled chicken served cold, perfect for picnics and summer gatherings. Feeds a crowd of 12 with crispy, savory skin and tender meat you can make ahead.

Sauteed filet mignon with a red wine vinegar and cream pan sauce finished with shallots. A classic French bistro technique that turns simple steaks into an elegant dinner.

Pink tartar sauce with mayo, sweet relish, grainy Dijon mustard, and lemon juice. A four-ingredient no-cook condiment for fried fish, shrimp, or crab cakes.

Ground beef tacos with cumin, garlic, black olives and fresh tomato in crispy taco shells. Classic Tex-Mex weeknight dinner ready in 35 minutes.