10,000 oat bran recipes

Plump shucked oysters in a buttery cream sauce seasoned with mace and nutmeg, spooned into flaky patty shells. A classic seafood appetizer or elegant holiday main course.

Iowa pork chops are thick-cut bone-in chops marinated in soy, garlic, onion, and ketchup, then grilled standing on the chine bone for even cooking. Heartland steakhouse standard.

Crunchy teriyaki burgers with chopped water chestnuts mixed into the patties and marinated in soy sauce, orange juice, ginger, and garlic. Grilled or broiled with a savory glaze.

French snail omelette with escargot simmered in fennel and fig leaf, then folded into a fluffy whipped-white omelette. A rustic Poitou farmhouse classic.

Classic Tex-Mex beef enchiladas with homemade meat sauce and sharp cheddar, plus instructions for both rolled and New Mexico stacked styles.

Homemade breakfast sausage patties from ground pork with sage, thyme, cumin, and a kick of cayenne. Season the night before, fry up golden brown in the morning. Makes 6.

Garlic-ginger bourbon chicken: cubed chicken marinated in soy sauce, bourbon, fresh ginger, garlic, and brown sugar, then baked, grilled, or broiled. Big-flavor weeknight dinner.

Blue corn tortillas stacked with seasoned chicken, Monterey Jack, pine nuts, and red chile sauce, then baked until bubbly. New Mexican flat enchiladas you eat with a fork and knife.

Chicken breasts stuffed with green chiles, cheddar, and Monterey Jack, rolled in crushed tortilla chips and baked until crunchy. Serve with sour cream and taco sauce for a Tex-Mex feast.

Cold fruited chicken salad with dried apricots, orange segments, grapes, and toasted almonds in a white wine-vinegar dressing. A light, low-calorie summer lunch.

Israeli salad with diced cucumber, tomatoes, radishes, green pepper, carrots, and lettuce in a fresh lemon juice dressing. A crisp, vegetarian chopped salad ready in 10 minutes.

Baked peppery shrimp marinated in lime juice, soy sauce, garlic, and red pepper flakes, finished with a drizzle of sesame oil. A spicy, citrusy shrimp dish with bold Asian-inspired flavor.

Lighter Coq Au Vin, oven-baked chicken breasts in white wine with golden mushrooms and pearl onions for guilt-free French dining.

Moroccan-spiced lamb patties with cumin, paprika, red pepper flakes, garlic, and parsley, pan-fried and served with harissa sauce on the side.

Broiled tomato mozzarella bruschetta with Roma tomatoes, fresh basil, capers, and balsamic vinegar on toasted Italian bread. Ready in 15 minutes as an appetizer or light meal.

Tender pork spareribs pre-cooked until fall-apart soft, then grilled and basted with a sticky apricot sweet and sour sauce. A backyard BBQ crowd-pleaser with a fruity, tangy glaze.