10,000 oat bran recipes

Microwave grouper with bell pepper and onion topped with a tangy horseradish-Catalina sauce with hot sauce and lemon. A fast, flaky fish dinner ready in 15 minutes.

Seafood lovers will surely enjoy this succulent dish that's extremely easy to make and enjoy.

Easy chicken cacciatore with canned tomatoes, garlic, basil, and parsley simmered uncovered for 40 minutes. A rustic Italian one-pan dinner with minimal prep.

Brandy peaches parfait with frozen and fresh peaches soaked overnight in brandy and bitters, mixed with orange sherbet and frozen into a boozy, fruity frozen dessert.

Homemade refried beans mashed to a creamy, lard-kissed puree with queso fresco crumbles and crispy tortilla chips. A 35-minute Mexican side dish that puts the canned stuff to shame.

Baked flounder fillets in a white wine and orange juice sauce with curacao, mushrooms, and green onions. A French-inspired fish dinner with citrus brightness in every bite.

Slow-roasted pork loin stuffed with apple and onion slices, rubbed with sage, and basted in a creamy chicken soup and sherry pan sauce.

Start a fiesta with these delicious cookies made of pecans and ground cinnamon.

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Cookie ice cream sandwiches made with slice-and-bake chocolate chip cookies and vanilla ice cream. A two-ingredient frozen treat kids can help assemble in 20 minutes.

Pork salad with sliced pork loin and red peppers over mixed greens, dressed in a punchy Dijon mustard-soy sauce vinaigrette. A smart use for leftover roast pork.

Pina colada fruit dip made with crushed pineapple, coconut pudding mix, sour cream, and milk. Blend in 5 minutes, chill overnight, and serve with fresh fruit for any party spread.

Grilled half chicken marinated in fresh rosemary, garlic, lemon juice, and olive oil. Low and slow on the grill for crispy skin and juicy, herb-scented meat.

Malaysian Penangites favourite dish is a popular soup that you can make with the Penang Shrimp Paste. This soup is nice when served with noodles made from either rice or wheat or bean thread.

Venison backstrap sliced into strips, seasoned with garlic and pepper, rolled up, wrapped in bacon, and grilled rare over coals. Looks like filet mignon, eats even better.

Fettuccine Alfredo done traditional Italian-style: fresh egg pasta tossed with butter, cream, and Parmigiano-Reggiano. Three ingredients, pure silk on a plate.