10,000 oat bran recipes

A classic but tasty mushroom sauce that can be used on meatloaf, hamburgers or baked potatoes!.

A produce department recipe. Tastes high-calorie, but is actually fairly low-cal. Sauce is best served the same day as it is made.

Deep-fried jalapeno halves packed with seasoned crab meat, garlic, and cayenne, double-breaded in cracker meal for an extra-crunchy shell. Spicy, crispy, and wildly addictive.

Sirloin strips seared with portobello mushrooms and scallions in a silky sour cream and balsamic gravy. Stroganoff that looks fancy but comes together in minutes.

Boston cream loaf candy boiled to soft-ball, beaten until stiff, then folded with walnuts and maraschino cherries. A vintage New England fudge-style sweet cut into nibble squares.

Pineapple Bavarian cream made with crushed pineapple, lemon gelatin, and whipped heavy cream folded together into a chilled, cloud-light molded dessert. A retro classic worth bringing back.

Fairy gingerbread, a soft molasses and ginger cake baked in a shallow pan. An old-fashioned recipe with warm spice, buttery crumb, and no-fuss mixing.

Baked penne tossed with sun-dried tomato sausage, wilted spinach, chopped tomatoes, and creamy ricotta. A hearty Italian pasta bake that comes together in an hour.

Homemade dog treats made with whole wheat flour, rolled oats, bacon drippings, and beef stock. Crunchy, wholesome biscuits your pup will go wild for. Makes 30 cookies with just 10 minutes of prep.

Curry-rubbed lamb rib chops seared in peanut oil until crusty and golden, finished with a silky wine-butter pan sauce of shallots, broth, and tomato paste. A fast, refined dinner for four.

Prime rib roasted in a rock salt crust that seals in every drop of juice, producing fork-tender, deeply seasoned meat. A showstopping Old English technique you crack open with a hammer.

Moist banana bread with wheat germ, oats, and walnuts, sweetened with apple juice concentrate instead of refined sugar. A wholesome low-calorie loaf perfect for using overripe bananas from your counter.

Southern pigs' tails and lima beans, slow-simmered with onion, garlic, and sweet bell peppers for deep pork-infused flavor. Old-school soul food stew where inexpensive pork cuts make rich, sticky broth.

Slow-roasted moose rump braised with red wine, Worcestershire sauce, and onions until fork-tender. Sealed tight and baked low and slow, this wild game roast comes with a pan gravy that practically makes itself.

Slow-roasted beef brisket braised in barbecue sauce until fork-tender, thinly sliced, and piled high on buns. Feeds 50 hungry guests with just 4 simple ingredients.

Hazelnut apple pancakes made with toasted ground hazelnuts, applesauce, and diced Granny Smith apple. A lighter pancake with nutty depth and fruit in every bite.