10,000 oat bran recipes

Homemade grainy sherry mustard with whole mustard seeds, dry mustard, sherry, and sherry vinegar cooked in a double boiler. Keeps up to one month refrigerated.

Flattened chicken breasts stuffed with asparagus spears and Swiss cheese, rolled tight, and topped with a white wine-mushroom sauce spiked with tarragon and lime. Elegant, light, and ready in 45 minutes.

Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.

Homemade ranchero sauce with Roma tomatoes, red bell pepper, onion, and garlic simmered in chicken broth. A chunky, mild Mexican tomato sauce for huevos rancheros and more.

Peanut butter reindeer cookies use a boxed cookie mix, an egg, and a reindeer cutter for shape, then decorate with chocolate chips, candy-coated chocolates, and sprinkles. Easy holiday baking project for kids.

Coffee and pepper crusted T-bone steaks marinated in red wine, soy sauce, and garlic, grilled over coals and served with a reduced wine sauce.

High roller sandwich pinwheels made with flour tortillas, cream cheese, roast beef, ham, turkey, and Monterey Jack. No-cook party appetizers sliced into bite-sized rolls.

Havana Banana cocktail mixes light rum, banana liqueur, and pineapple-coconut drink over ice in a brandy snifter. A tropical sipper ready in minutes.

Chinese clay pot crab stir-fried with fermented black beans, garlic, ginger, and scallions in rice wine and chicken stock. A dramatic, fragrant shellfish dish ready in 25 minutes.

Texas-style venison chili simmered in beer and beef stock with chili powder, cumin, coriander, and masa harina. No beans, no tomatoes, just bold meat-and-spice flavor that deepens overnight.

A vintage lemon Jell-O mold loaded with diced apples, crisp celery, chopped walnuts, and a swirl of mayonnaise. This retro Waldorf gelatin salad is a nostalgic potluck classic.

Slow-roasted boneless pork shoulder rubbed with fresh dill, garlic powder, and coarse black pepper, marinated overnight for deep flavor. A simple 5-ingredient roast that feeds 8.

Chutney sandwich butter blends unsalted butter with chopped chutney into a smooth, spreadable compound butter. A 2-ingredient condiment for sandwiches, toast, and crackers.

Traditional turtle and ham soup simmered with cloves, bay leaf, thyme, garlic, and chopped lemon. A hearty Cajun-style wild game soup with deep, savory flavor.

Cwikla is a traditional Polish pickled beet relish with horseradish, cloves, and vinegar. A staple on the Easter and Christmas table.

Another new way to enjoy all the healthy benefits of herring!