Type what you have

Ingredients

• ✓ orange juice
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
2. 2 Whisk flour, sugar, baking powder, and salt together in a large bowl. Cut in butter with a pastry blender or a large fork until the mixture resembles coarse crumbs. Stir in chocolate chips. Mix in orange juice to form a dough.
3. 3 Turn out dough on a floured surface. Pat or roll into a 9-inch circle about 1/2 inch thick. With a 2 ½-inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
4. 4 Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.

By MARBALET

Ingredients

• ✓ orange juice
• ✓ orange juice
• flour
• active dry yeast
• milk
• butter
• white sugar
• salt
• egg
• confectioners' sugar

Instructions

1. 1 Combine 2 cups flour and yeast in the bowl of a stand mixer fitted with the paddle attachment.
2. 2 Combine milk, butter, sugar, and salt in a medium saucepan; heat and stir over medium-low heat until mixture is smooth and an instant-read thermometer reads between 90 degrees F (32 degrees C) and 100 degrees F (37 degrees C).
3. 3 Pour hot milk mixture into flour mixture; add eggs and beat on low speed for 30 seconds. Increase speed to high; beat 3 minutes. Add 1 cup flour and 3 tablespoons orange juice; mix on high speed for 3 minutes.
4. 4 Fit the mixer with the dough hook. Add remaining 2 ½ cups flour to the bowl; beat until flour is completely incorporated.
5. 5 Grease a large glass bowl; transfer dough to the greased bowl. Set dough aside to rise until doubled in volume, 1 to 2 hours.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Punch down dough; divide in half. Split each half into 3 equal pieces, roll each piece into a cylinder, and braid into two loaves, using 3 dough cylinders per loaf. Place loaves onto a baking sheet. Cover with a dish towel and set aside to rise for about 1 hour.
8. 8 Bake in the preheated oven until centers spring back when lightly pressed, 25 to 30 minutes.
9. 9 Stir confectioners' sugar and 1 tablespoon orange juice together in a small bowl; brush on tops of loaves.

By makokiller

Ingredients

• ✓ orange juice
• water
• currant
• rolled oat
• all-purpose flour
• salt
• baking powder
• baking soda
• sugar
• butter
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly.
3. 3 In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar. Add the butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
4. 4 Add milk and orange mixture to the large mixing bowl. Stir until the mixture begins to hold together.
5. 5 Form the dough into a large ball with your hands, adding more milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles.
6. 6 Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges.

By jessica

Ingredients

• ✓ orange juice
• all-purpose flour
• baking powder
• baking soda
• salt
• cranberry
• pecan
• orange zest
• sugar
• margarine
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2. 2 Whisk flour, baking powder, baking soda, and salt together in a large bowl. Stir in cranberries, pecans, and zest. Set aside.
3. 3 Beat sugar, butter, and egg together in another large bowl until smooth. Stir in orange juice.
4. 4 Beat in flour mixture until just moist. Pour into prepared pan.
5. 5 Bake in the preheated oven until bread springs back when lightly touched, about 1 hour. Let stand 10 minutes; turn out onto a wire rack to cool completely.

By Carol

Ingredients

• ✓ orange juice
• all-purpose flour
• white sugar
• baking powder
• salt
• baking soda
• cranberry
• walnut
• egg
• vegetable oil
• orange zest

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine flour, sugar, baking powder, salt, and baking soda in a large bowl. Add cranberries and walnuts; stir until well coated.
3. 3 Mix together orange juice, egg, oil, and zest in a medium bowl until combined. Pour over flour mixture; stir until just blended. Spoon batter into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, about 50 minutes. Let cool in the pan briefly before removing to a wire rack to cool completely.

By Karin Christian

Ingredients

• ✓ orange juice
• water
• cinnamon
• yeast
• white sugar
• margarine
• egg
• orange
• bread flour
• salt
• baking powder
• aluminum foil
• egg white
• vanilla extract

Instructions

1. 1 Mix orange juice, water, and cinnamon in a microwave-safe bowl. Heat in the microwave until the mixture registers 110 degrees F (43 degrees C) on an instant-read thermometer, 1 to 2 minutes.
2. 2 Stir yeast into the orange juice mixture. Let stand until yeast is creamy and frothy, about 45 minutes.
3. 3 Combine sugar and margarine in the bowl of a stand mixer. Beat until creamy. Add eggs; beat on high speed for 30 seconds. Mix in yeast mixture and orange zest until well combined.
4. 4 Sift flour, salt, and baking powder together in a bowl. Add gradually to the mixture in the stand mixer, mixing with a bread hook until a soft, sticky dough forms, about 5 minutes.
5. 5 Transfer dough to a large glass bowl. Cover with plastic wrap; let rise in a warm place until doubled in size, 2 to 4 hours.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Grease 2 round cake pans.
7. 7 Divide dough into 2 equal pieces. Put 1 wrapped coin in each piece; knead for 2 to 3 minutes and shape into a ball. Place 1 ball of dough in each cake pan. Cover with plastic wrap; let rise until puffy, 2 to 4 hours more.
8. 8 Whisk egg white and vanilla together in a small bowl. Brush over the top of dough.
9. 9 Bake in the preheated oven until a knife inserted into the center comes out with a few crumbs attached, 30 to 55 minutes.

By Kathryn Dietz

Ingredients

• ✓ orange juice
• all-purpose flour
• baking soda
• pumpkin pie spice
• salt
• baking powder
• raisin
• pecan
• sugar
• butter
• pumpkin puree
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two loaf pans.
2. 2 Sift flour, baking powder, pumpkin pie spice, salt, and baking soda together in a large bowl. Toss raisins and pecans with 1 tablespoon flour mixture in a separate bowl; set aside.
3. 3 Beat sugar and butter together in a large bowl with an electric mixer until fluffy. Add pumpkin purée, eggs, orange juice, and vanilla extract; beat until well combined. Slowly add flour mixture; blend thoroughly. Fold in raisins and pecans.
4. 4 Divide batter evenly between the prepared pans.
5. 5 Bake in the preheated oven until firm and tops spring back when lightly pressed, 30 to 40 minutes. Cool completely on wire racks before serving.

By Nelena Brown

Ingredients

• ✓ orange juice
• ✓ orange juice
• cooking spray
• all-purpose flour
• white sugar
• baking soda
• baking powder
• salt
• butter
• orange zest
• egg
• white vinegar
• milk
• confectioners sugar
• confectioners' sugar
• orange zest

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
2. 2 Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest.
3. 3 Make a well in the center of the flour mixture. Whisk orange juice, egg, and vinegar together and pour into the flour mixture. Stir until moistened and sticky.
4. 4 Transfer dough to a floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle. Cut rectangle into 4 squares; cut each square diagonally into 8 triangles. Arrange scones on the prepared baking sheet. Brush tops with milk and sprinkle with remaining 1 tablespoon sugar.
5. 5 Bake in the preheated oven until golden brown, about 10 minutes.
6. 6 Make the orange glaze while the scones are baking. Mix 1/2 cup plus 2 tablespoons confectioners' sugar and orange juice until thick and smooth; glaze should drip slowly off the back of a spoon. Mix in orange zest.
7. 7 Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.

By erika925925

Ingredients

• ✓ orange juice
• milk
• margarine
• water
• all-purpose flour
• white sugar
• anise seed
• yeast
• salt
• egg
• orange zest
• white sugar
• orange zest
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 To make the bread: Heat milk and butter in a medium saucepan over low heat until butter melts. Remove from heat and add warm water. Mixture should be around 110 degrees F (43 degrees C).
3. 3 Combine 1 cup flour, sugar, anise seed, yeast, and salt in a large bowl. Beat in warm milk mixture, then add eggs and orange zest; beat until well combined. Stir in 1/2 cup flour and continue adding more flour until dough is soft.
4. 4 Turn dough out onto a lightly floured surface; knead until smooth and elastic. Place dough into a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
5. 5 Punch dough down and shape into a large round loaf with a round knob on top. Place dough onto a baking sheet; loosely cover with plastic wrap. Let rise in a warm place until just about doubled in size, about 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, 35 to 45 minutes. Cool slightly before brushing with glaze.
7. 7 To make the glaze: Combine 1/4 cup sugar, orange juice, and orange zest in a small saucepan. Bring to a boil over medium heat and boil for 2 minutes.
8. 8 Brush glaze over top of warm bread. Sprinkle with 2 tablespoons sugar.

By Lorna

Ingredients

• ✓ orange juice
• orange zest
• confectioners sugar
• almond milk
• zucchini
• vanilla extract
• orange zest
• maple syrup
• almond oil
• brown sugar
• egg
• nutmeg
• cinnamon
• salt
• baking soda
• coconut flour
• chocolate chip
• almond flour
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
2. 2 Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
3. 3 Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
4. 4 Divide batter among prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
6. 6 Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.

By queendiva1

Ingredients

• ✓ orange juice
• garlic
• onion
• lime juice
• cilantro
• salt
• oregano
• hot pepper sauce
• cumin
• lemon pepper seasoning
• black pepper
• olive oil

Instructions

1. 1 Pulse garlic and onion in a blender until very finely chopped.
2. 2 Add orange juice, lime juice, cilantro, salt, oregano, hot pepper sauce, cumin, lemon pepper, and black pepper. Blend until thoroughly incorporated.
3. 3 Pour in olive oil; blend until smooth.

By Deb Blagg

Ingredients

• ✓ orange juice
• olive oil
• cumin
• salt
• oregano
• garlic
• lime juice
• chicken

Instructions

1. 1 Heat olive oil in a small saucepan over medium-high heat until very hot. Meanwhile, mash cumin, salt, oregano, and garlic together in a heat-proof bowl until a paste forms.
2. 2 Remove oil from the heat and whisk in paste; allow to cool slightly. Stir in lime juice and orange juice.
3. 3 Place chicken into a large resealable bag; pour in marinade and shake until chicken is evenly coated. Refrigerate for at least 4 hours, or overnight.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade. Arrange chicken in a roasting pan.
6. 6 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By karmicflower

Ingredients

• ✓ orange juice
• lime juice
• lemon juice
• black peppercorn
• onion
• pork loin
• garlic
• salt
• salt
• oregano

Instructions

1. 1 Add orange juice, lime juice, lemon juice, and peppercorns to a slow cooker. Add onion.
2. 2 Cut pork loin into 3 equal pieces.
3. 3 Mix together garlic, 2 tablespoons and 1 teaspoon kosher salt, and oregano in a small bowl until a paste forms; rub all over pork pieces. Place pork in juice mixture in the slow cooker.
4. 4 Cook on Low until pork is slightly pink in the center, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pull apart meat with 2 forks and let sit for 1 hour before serving.

By duetfreak

Ingredients

• ✓ orange juice
• cumin seed
• black peppercorn
• garlic
• salt
• oregano
• sherry
• lemon juice
• lime juice
• olive oil
• pork shoulder

Instructions

1. 1 Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
2. 2 Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
3. 3 Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
4. 4 Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.

By Christine L

Ingredients

• ✓ orange juice
• garlic
• kosher salt
• black pepper
• cumin
• oregano
• coriander
• lime juice
• olive oil
• white wine vinegar
• pork shoulder

Instructions

1. 1 Grind garlic, salt, pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
2. 2 Transfer 1/2 of the paste to a bowl. Add lime juice, orange juice, olive oil, and vinegar and whisk until smooth.
3. 3 Cut several deep, 1-inch-long slits into the fatty side of the pork roast. Rub the remaining paste into the slits. Put roast into a 1-gallon resealable plastic bag. Pour citrus mixture into the bag to coat roast, then squeeze as much air from the bag as possible and seal. Refrigerate, turning occasionally, 8 hours to overnight.
4. 4 Remove pork roast from refrigerator, transfer to a roasting pan, and let stand at room temperature for 30 minutes.
5. 5 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
6. 6 Roast pork in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C) and continue cooking until no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

By Michele Kerr Fielding

Ingredients

• ✓ orange juice
• all-purpose flour
• baking powder
• egg white
• white sugar
• egg yolk
• milk
• coconut milk
• sweetened condensed milk
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together flour and baking powder.
2. 2 Beat the egg whites to soft peaks, then continue beating while slowly adding the sugar until stiff peaks have formed. Fold in egg yolks until evenly mixed, then fold in the flour mixture alternately with the orange juice. Pour batter into the prepared pan.
3. 3 Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40 minutes.
4. 4 When the cake is done, remove from the oven, and use a fork to poke all over the top of the cake, in 1 inch intervals. In a small bowl, stir together the milk, coconut milk, and sweetened condensed milk. Evenly pour the milk mixture over the cake, then sprinkle with coconut flakes. Chill cake in the refrigerator until cold, about 3 hours.

By CookingMama

Ingredients

• ✓ orange juice
• lemon juice
• lime juice
• ginger
• olive oil
• sea bass fillet
• cilantro
• onion
• avocado
• salt
• pepper
• egg

Instructions

1. 1 In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
2. 2 Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

By Lorna

Ingredients

• ✓ orange juice
• onion
• pork tenderloin
• garlic
• red wine vinegar
• lemon
• cumin
• grill seasoning
• salt
• red pepper
• bay leaf
• lemon peel

Instructions

1. 1 Arrange onion slices in the bottom of a slow cooker; top with pork tenderloin. Sprinkle garlic evenly over onion and pork. Pour orange juice, vinegar, and lemon juice over pork. Sprinkle cumin, grill seasoning, salt, red pepper, bay leaves, and lemon zest over pork.
2. 2 Cover and cook on Low until pork is very tender, 6 to 7 hours. To serve, slice tenderloin into 1 1/2-inch slices, arrange on a platter, and drizzle juices over top.

By Amanda

Ingredients

• ✓ orange juice
• olive oil
• lemon juice
• lime juice
• garlic
• salt
• black pepper
• romaine lettuce
• tomato
• radish
• red onion
• avocado

Instructions

1. 1 Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days.
2. 2 Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing.
3. 3 Serve dressed, tossed salads on individual salad plates.

By Bibi

Ingredients

• ✓ orange juice
• lime juice
• olive oil
• cilantro
• garlic
• orange
• lime
• oregano
• salt
• black pepper
• cumin
• bay leaf
• chicken thigh

Instructions

1. 1 Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, oregano, salt, pepper, cumin, and bay leaves in a large resealable bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 6 hours or overnight. Flip the bag over occasionally and rub over chicken thighs to evenly distribute marinade.
2. 2 Place chicken and marinade in a slow cooker. Cook on Low until chicken is no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Yoly

Ingredients

• ✓ orange juice
• lemon juice
• lime juice
• cilantro
• soy sauce
• garlic
• chili powder
• cumin
• paprika
• black pepper
• chipotle pepper
• oregano
• olive oil
• flank steak

Instructions

1. 1 Combine orange juice, lemon juice, and lime juice for marinade in a large glass or ceramic bowl. Add cilantro, soy sauce, garlic, chili powder, cumin, paprika, black pepper, chipotle pepper, and oregano; stir to combine.
2. 2 Slowly whisk in olive oil until well combined. Remove 1 cup of the marinade and place in a small bowl; cover with plastic wrap and refrigerate for use after the steak is cooked.
3. 3 Place steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound steak with the smooth side of a meat mallet to a thickness of 1/4 inch.
4. 4 After pounding, poke steak all over with a fork. Place steak in the marinade in the large bowl, cover, and marinate in the refrigerator for 24 hours.
5. 5 When ready to cook, preheat an outdoor grill for medium-high heat, and lightly oil the grate.
6. 6 Remove steak from the marinade and shake off excess. Discard the remaining marinade.
7. 7 Cook steak on the preheated grill to desired doneness, about 5 minutes per side for medium-rare.
8. 8 Remove steak from grill and slice across the grain.
9. 9 Place on a serving platter and pour the reserved, unused marinade over top. Serve immediately.

By Lisa Arlotti

Ingredients

• ✓ orange juice
• lime juice
• lemon juice
• white vinegar
• olive oil
• garlic
• cumin
• red pepper flakes
• coriander
• salt
• black pepper
• chicken breast
• cornstarch
• water

Instructions

1. 1 Combine fruit juices, vinegar, olive oil, garlic, cumin, pepper flakes, coriander, salt, and pepper in a blender or food processor. Pulse several times until mixture is well blended and smooth.
2. 2 Place chicken breasts in the bottom of a slow cooker. Pour juice mixture over all, cover, and cook on High setting until no longer pink in the center and juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Shred cooked chicken with two forks, adding a little liquid from the slow cooker, if desired. If serving as a main dish, remove chicken to a plate, cover, and keep warm.
4. 4 Strain liquid into a 1-quart saucepan and bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 cup, about 10 minutes. Combine cornstarch and water in a small bowl and stir until there are no lumps. Add cornstarch mixture to the saucepan, stirring continuously. Allow mixture to boil about 2 minutes, stirring continuously.
5. 5 Remove from heat when the sauce is thickened. Adjust seasonings, if necessary. Serve whole chicken breasts with sauce, if desired.

By Bibi

Ingredients

• ✓ orange juice
• pork shoulder
• white vinegar
• cumin
• turmeric
• garlic powder
• salt
• black pepper
• vegetable oil
• water
• onion
• flour
• water

Instructions

1. 1 Place pork into a large bowl. In a small bowl, mix together vinegar, cumin, turmeric, garlic powder, salt, and pepper. Pour over pork and stir to coat. Cover and refrigerate for 1 hour.
2. 2 Heat oil in a large skillet over medium-high heat. Transfer pork to the hot skillet, reserving marinade. Cook in hot oil until nicely browned on the outside. Add orange juice, 1/2 cup water, onion, and reserved marinade. Reduce heat to low, cover, and simmer until pork is fork tender, about 30 minutes.
3. 3 In a small cup, stir together flour and 2 tablespoons water. Stir into the skillet and simmer uncovered until thickened, 2 to 4 minutes.

By Kimber

Ingredients

• ✓ orange juice
• lemon juice
• salt
• onion powder
• garlic powder
• black pepper
• sugar
• scallop
• yellow squash
• zucchini
• portobello mushroom
• bamboo skewer
• basil
• tomato
• broccoli
• cheese sauce
• brown rice
• american cheese

Instructions

1. 1 Whisk orange juice, lemon juice, salt, onion powder, garlic powder, black pepper, and sugar together in a large bowl to dissolve seasoning into the liquid. Add scallops, yellow squash, zucchinis, and portobello mushroom to the mojito marinade; toss to coat.
2. 2 Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Thread onto a skewer a piece of mushroom, yellow squash, zucchini, and a scallop, respectively. Repeat so there are two of each item on the skewer; repeat with remaining skewers. Sprinkle fresh basil evenly over the skewers.
5. 5 Carefully remove tomato insides with a spoon; discard tomato insides.
6. 6 Pour broccoli with cheese sauce into a microwave-safe bowl; cook in microwave until broccoli is tender and the sauce is melted, 3 to 5 minutes.
7. 7 Stir broccoli with cheese sauce and rice together in a bowl; spoon into the hollowed-out tomatoes. Place 2 strips American cheese atop the mixture in a crossing pattern.
8. 8 Cook the skewers in preheated oven until the scallops are cooked through, 25 to 30 minutes. Remove from oven to a plate; cover with aluminum foil to keep warm.
9. 9 Reduce oven heat to 350 degrees F (175 degrees C).
10. 10 Bake tomatoes in the oven until the cheese is bubbling, 5 to 10 minutes. Serve with the skewers.

By Jules Fernan

Ingredients

• ✓ orange juice
• lime juice
• grapefruit juice
• lemon juice
• vinegar
• olive oil
• garlic
• oregano
• red pepper flakes
• cumin
• salt
• black pepper
• shrimp
• cilantro

Instructions

1. 1 Combine lime juice, orange juice, grapefruit juice, and lemon juice in a blender or the bowl of a food processor; add vinegar, oil, garlic, Mexican oregano, pepper flakes, and cumin. Pulse several times, then blend until garlic puréed, about 1 minute. Season with salt and black pepper; pulse once more.
2. 2 Pour marinade into a 1-gallon resealable plastic bag. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Refrigerate for 15 minutes, making sure shrimp are in a single layer. Remove shrimp from marinade and shake off excess. Reserve marinade.
3. 3 Heat a nonstick skillet over medium heat. Add shrimp in a single layer; cook 1 to 1 1/2 minutes per side. Shrimp are done when they are opaque, pink and white, and curled into a "C" shape. Transfer shrimp to a plate; set aside.
4. 4 Pour reserved marinade into the same skillet; bring to a boil and boil until reduced to about 2/3 cup, about 6 minutes.
5. 5 Serve shrimp with sauce on the side for dipping, or toss shrimp with sauce; garnish with cilantro.

By Bibi

Ingredients

• ✓ orange juice
• pork butt roast
• salt
• black pepper
• lime juice
• olive oil
• cilantro
• garlic
• orange
• lime
• bay leaf
• oregano
• cumin

Instructions

1. 1 Gather all ingredients.
2. 2 Score fat side of pork butt in a crosshatch pattern, cutting about 1/8-inch deep. Season with salt and black pepper. Set aside.
3. 3 Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight. Flip bag occasionally and massage marinade over roast to evenly distribute.
4. 4 Transfer pork and marinade to a slow cooker. Cover slow cooker. Cook on Low until pork is fork-tender, 7 to 8 hours.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Transfer pork to a roasting pan, fat-side up. Broil until lightly browned and skin has crisped, 4 to 5 minutes.

By Yoly

Ingredients

• ✓ orange juice
• beef eye of round roast
• chorizo sausage
• garlic
• oregano
• paprika
• salt
• black pepper
• lime juice
• lemon juice
• olive oil
• onion
• beef broth
• sherry
• bay leaf
• potato

Instructions

1. 1 Lay roast flat on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in roast by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating a cross shape that extends through the roast. Stuff chorizo pieces into pocket. Pierce roast all over using the same knife; transfer to a glass or ceramic bowl.
2. 2 Mash garlic and oregano with a mortar and pestle until a paste forms; rub all over roast, then season with paprika, salt, and pepper. Pour orange juice, lime juice, and lemon juice over roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove roast from marinade; shake off excess. Reserve marinade.
3. 3 Heat oil in a large Dutch oven over medium heat. Brown roast on all sides, about 10 minutes; transfer to a platter, and set aside. Add onions; cook and stir until softened and translucent, about 5 minutes. Return roast to the Dutch oven. Add beef broth, sherry, reserved marinade, and bay leaves. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.
4. 4 Add potatoes to the Dutch oven, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.
5. 5 Transfer roast to a platter; cover with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch-thick slices; arrange potatoes on the platter. Pour sauce over roast and potatoes to serve.

By Viper725

Ingredients

• ✓ orange juice
• pea
• bell pepper
• carrot
• black pepper
• chicken broth
• white wine
• onion
• white rice
• worcestershire sauce
• aji pepper
• garlic
• cilantro
• black pepper
• salt
• chicken drumstick
• chicken thigh
• vegetable oil

Instructions

1. 1 Place two large skillets over medium heat; pour 2 tablespoons oil into each skillet and heat until oil ripples. Season chicken thighs and drumsticks with salt and pepper. Divide chicken between the two skillets and fry until golden brown and crisp, about 15 minutes. Use screens over the skillets to control spattering if needed. Drain chicken on paper towels.
2. 2 Blend cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice in a blender until smooth. Pour mixture into one of the skillets; Bring to a simmer, then cook and stir over medium-low heat until the mixture turns from bright to dark green, about 5 minutes.
3. 3 Place chopped onions into the other skillet over medium-low heat; cook and stir until translucent, 5 to 7 minutes. Add rice; cook and stir until it starts to turn opaque, about 5 minutes.
4. 4 Pour wine into the blender and pulse a few times to rinse off any extra cilantro mixture from the sides; pour wine into the skillet containing the cilantro mixture. Bring back to a simmer over medium heat. Scrape the rice and onions into the cilantro mixture, then stir in the chicken broth and black pepper and bring to a boil. Place browned chicken pieces and carrots into the skillet, stir to combine, and cover. Reduce the heat and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.
5. 5 Remove the lid, place the pepper rings on the rice, and sprinkle with frozen peas. Cover and cook, without stirring, until peppers and peas are tender, about 15 minutes. Uncover and allow the dish to rest for 5 minutes before serving.

By Katie

Ingredients

• ✓ orange juice
• pineapple

Instructions

1. 1 Mix orange juice and pineapple in a blender on high speed until smooth. Transfer to a covered container; freeze for at least 5 hours.

By Tstarzec

Ingredients

• ✓ orange juice
• champagne

Instructions

1. 1 Gather the ingredients.
2. 2 Divide orange juice between two flute glasses.
3. 3 Top with chilled Champagne.
4. 4 Serve and enjoy!

By Jodi Hamrick