10,000 oat bran recipes

Mushrooms, beef, tomatoes and peas are cooked into flavorful gravy, and topped with creamy mashed potato that becomes golden, brown and crispy after baking.

Broiled salmon steaks topped with a garlic, parsley, and dill breadcrumb crust. A 25-minute fish dinner finished under the broiler for a golden herb crust on a flaky salmon steak.

Pork chili con carne with ground pork, tomatoes, kidney beans, and chili flakes. A leaner twist on classic beef chili with a quick 40-minute simmer.

Bell peppers stuffed with seasoned chicken, mushrooms, and rice, then topped with melted cheese. This lighter take on classic stuffed peppers delivers all the comfort with less beef.

Coffee chiffon cake folds whipped egg whites into a coffee-spiked oil and yolk batter for a tall, springy cake with deep coffee flavor and the airy crumb that defines chiffon.

Pork tenderloin pinwheels stuffed with a dried apricot and whole wheat bread stuffing, broiled and served with a warm apricot nectar sauce with nutmeg.

Ruehrkuchen is a classic German stirred cake: a simple lemon-and-rum-scented butter cake split into layers and filled with silky vanilla pudding buttercream. Everyday German baking at its most comforting.

One-skillet beef and noodle supper with ground beef, mushrooms, onion, green pepper and flat noodles in a thyme-scented gravy. Old-school weeknight comfort food.

One master cream soup recipe with a butter-flour roux and half-and-half, plus six variations: cauliflower, broccoli, cucumber, lima bean, spinach, and asparagus. Serve hot or cold.

Quick, easy and delicious. An Ideal busy week-day dinner.

Ditch the pastry and press herbed rice into your quiche pan instead. This gluten-free tuna quiche layers lemon-bright tuna, sliced mushrooms, and sharp cheddar in a dill-seasoned rice crust for a lighter, crispier spin on the classic.

Layered peanut butter chocolate bars with a butter cookie crust, creamy peanut butter filling, and double milk chocolate layers. No-bake filling, one hour chill, and pure candy shop flavor.

New England clam chowder built the old way: littleneck clams steamed in their own broth, salt pork rendered for fat and cracklings, with potatoes, onions and a finish of cream. Smoky, briny, deeply Yankee.

Authentic Ukrainian varenyky with tender egg yolk dough and two classic fillings: creamy potato-cheese and tangy sauerkraut-bacon. A from-scratch dumpling recipe worth every fold.

Better-Than-Sex cake: poke cake made from German chocolate cake mix soaked with sweetened condensed milk and caramel, topped with whipped cream and crushed candy bars.

If you love the taste of clams, then why not try this simple recipe that will have you head over heels for it!