10,000 oat bran recipes

Beef lo mein: a takeout-style stir fry with thin-sliced flank steak, cabbage, carrot, and soy-ginger marinade tossed with noodles. Home cooking that matches the takeout in under 45 minutes.

Banana pie topped with a crunchy macadamia nut streusel.

Crispy deep-fried shrimp cakes with Dijon mustard, Worcestershire, cayenne, and hot sauce. Golden and crunchy outside, tender shrimp inside. Served with fresh lemon.

Meersburger cherry dessert with kirsch-soaked tart cherries layered over ladyfingers, topped with an almond cream cheese mousse and chopped pistachios.

Ground beef and potato chowder with carrots, celery, and cheddar cheese soup for a creamy Midwestern comfort bowl. A hearty, simple chowder with pantry staples.

Chocolate spritz cookies made with melted semi-sweet chocolate chips in the dough, pressed through a cookie press and topped with red cinnamon candies. Makes about 7 1/2 dozen.

Paella with shrimp, mussels, clams, chicken, chorizo, and sole in saffron rice with sherry and artichoke hearts. A loaded Spanish-style one-pan feast.

Old-fashioned strawberry shortcake biscuits made with shortening, folded with melted butter, and cut into diamonds. Flaky, tender, and baked at high heat.

Apricot-raspberry jam pairs sweet, golden apricots with tart raspberries in a quick liquid-pectin jam that fills 7 jars in 20 minutes. Perfect for toast, scones, or layered into thumbprint cookies.

A juicy and delicious fruit salad that's perfect for a lunch in the summer heat.

Nasu karashi sumiso-ae: Japanese eggplant tossed in a white miso, soy sauce, and wasabi dressing. A simple, savory side dish served at room temperature with a gentle spicy kick.

Fruit-packed drop cookies with crushed pineapple, dried papaya, golden raisins, coconut, and orange zest. Soft, chewy, and naturally sweet from all that tropical fruit. Ready in 40 minutes.

A quick and simple recipe that's perfect for a light lunch at work or at home.

Soft, cinnamon-swirled quick bread made with buttermilk and vanilla, topped with a crumbly streusel that bakes into golden ribbons. No yeast needed. One loaf, one hour, pure warmth.

the key to salsa verde is the tomatillos (tomate verde -- NOT just a green tomato)...don't know where you're from, but if it's the west or southwest, you'll probably find them in the super...if not, they are available canned in a mexican food section.

Filipino-inspired beef short ribs braised in vinegar, soy sauce, and garlic until fork-tender, then seared for a crispy crust. Served over blanched spinach for a hearty, tangy one-plate meal.