10,000 oat bran recipes

Asparagus spears wrapped in ham slices and baked under a homemade cheddar cheese sauce with dry mustard. A retro-style ham and asparagus roll-up that makes a satisfying weeknight dinner in about 35 minutes.

Steamed Spareribs with Black Bean Sauce (Dow See Jing Pie recipe

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Low-fat Scandinavian salmon souffle with canned salmon, dill, lemon juice, and whole wheat bread baked in a custard of egg and evaporated skim milk. A light, single-serving lunch.

Fillets Pacifica are broiled fish marinated in soy sauce, lemon juice, fresh ginger, and brown sugar, finished with toasted sesame seeds. A light, Asian-inspired fish dinner with a sweet-savory glaze.

Pork loin roast with pesto and sun-dried tomato stuffing: bone-in pork roast with pockets cut above each rib and packed with basil pesto, croutons, and sun-dried tomatoes. A four-ingredient showstopper.

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.

I always cook this recipe for breakfasts, my kids and husband, they all love it.

Baked chicken legs with a lemon-herb seasoning roasted until golden, then smothered in mushroom gravy and baked again until fork-tender. A two-stage roasting method for maximum flavor.

Chicken roll-ups with breaded chicken, Monterey Jack cheese, and barbecue sauce wrapped in crescent roll dough, brushed with egg, and topped with sesame seeds.

Put your fishing pole to use with this savory dish that will have you wishing it was summer all year long!

Slow-simmered spaghetti sauce with ground beef, three types of tomatoes, cream of mushroom soup, and chili powder. Two hours of uncovered cooking builds deep, rich flavor.

Easy miso soup with cubed tofu, swiss chard, fresh corn kernels, and scallions. Six ingredients, ready in 15 minutes, naturally vegan and gluten-free if you use a soy-free miso.

Manhattan-style red clam chowder with fresh-steamed clams, salt pork, tomatoes, and thyme. The tomato-broth chowder New England purists love to argue about.

Roast leg of venison, no marinade required, larded with salt pork and garlic, rubbed with thyme butter, and roasted to rare with a quick pan gravy from the drippings.

Slow cooker whole chicken infused with fresh fennel, leeks, and carrots. A two-stage braise builds deep, herby flavor with fall-off-the-bone results.