10,000 oat bran recipes

Turkey wings simmered until fall-off-the-bone tender with celery, onions, and green pepper in a rich, homemade gravy thickened with flour. Old-school comfort food that fills the house with the most incredible aroma.

One-pot chicken and gravy braised in a Dutch oven with jalapeno, onion, and garlic. A simple Southern-style smothered chicken served over hot biscuits.

Chicken livers cooked in schmaltz with shallots, mushrooms, and warm spices, then pureed with cognac into a silky, spreadable mousse. A French-inspired appetizer with serious sophistication.

Creamed chipped beef gravy (SOS) made with a butter and flour roux, milk, and dried beef soaked until tender. A classic military mess hall recipe served over toast or biscuits.

Fresh garlic and cilantro sauce with jalapeno, lime juice, and extra-virgin olive oil. A bright, no-cook topping for grilled fish that comes together in 10 minutes.

A quick and easy Blue cheese based balls perfect for the holidays or any occassion.

Persian-style lamb ragout braised in pomegranate juice with ground walnuts, turmeric, and cardamom. Tart, earthy, and deeply fragrant with a silky walnut-thickened sauce.

Crustless vegetable quiche with broccoli, potatoes, and red peppers in a light cottage cheese and egg substitute base. Low-fat, high-protein, and packed with fresh vegetables.

Peanut Butter Bars: shortcut bars built on peanut butter cookie mix, dressed up with crushed peanuts, white sugar glaze, and a chocolate drizzle. Bake-sale ready in 45 minutes.

Raspberry-rose geranium vinegar with fresh raspberries and scented geranium leaves steeped in red wine vinegar for two weeks. A fragrant, floral infused vinegar for salads and gifts.

Italian parmesan potatoes are easy foil-packet grilled potatoes tossed with olive oil, Italian herbs and garlic, then finished with melty Parmesan. A no-cleanup side that cooks right on the grill.

Tenderized round steak dipped in egg wash, coated in cracker crumbs, and pan-fried until golden, then braised low and slow under a tight lid. Southern-style chicken fried steak the way mama made it.

Slow-simmered corned beef brisket finished under the broiler with a sticky honey-Dijon and orange juice glaze. Tender, tangy, and caramelized, this is a St. Patrick's Day showpiece that serves 8.

Broiled venison steaks slathered in a sweet-tangy plum barbecue sauce. Just two ingredients and 25 minutes stand between you and a wild game dinner worth bragging about.

Marinated flank steak (London broil) in red wine, soy sauce, oregano, and marjoram, broiled hot and sliced thin against the grain. Tender, flavorful weeknight steak from an affordable cut.

Pesto is a fragrant green sauce that many people regard as one of Genoa's greatest gifts to the world. It is a natural complement to tomatoes. Recipe from the California Culinary Acadamy.