Type what you have

Ingredients

• ✓ orange juice
• cranberry sauce
• onion soup mix
• turkey breast

Instructions

1. 1 Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
2. 2 Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.

By Verna Schroter

Ingredients

• ✓ orange juice
• soy sauce
• garlic
• chicken breast
• chicken skin

Instructions

1. 1 In a medium bowl, mix together orange juice, soy sauce, and garlic. Place chicken in bowl, and coat well with marinade. Cover, and refrigerate at least 2 hours.
2. 2 Preheat an outdoor grill on medium heat to 365 degrees F (185 degrees C), and lightly oil grate.
3. 3 Place chicken on grill, and cook, turning occasionally, about 25 minutes.

By TorontoCook

Ingredients

• ✓ orange juice
• sweet potato
• butter
• brown sugar

Instructions

1. 1 Boil cut-up sweet potatoes until tender, about 10 minutes.
2. 2 Melt butter and brown sugar together in a frying pan until bubbly. Add orange juice and stir until smooth. Add the sweet potatoes and cook slowly, turning occasionally until caramelized, about 20 minutes.

By Brenda

Ingredients

• ✓ orange juice
• cranberry
• white sugar
• orange
• walnut

Instructions

1. 1 Combine cranberries, orange juice, sugar, and orange zest in a large saucepan over medium heat. Bring to boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool.
2. 2 Stir in walnuts until incorporated. Refrigerate for 8 hours to overnight before serving.

By Marian

Ingredients

• ✓ orange juice
• cornish game hen
• honey
• soy sauce
• white vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place game hen halves with skin sides up into a 9x13-inch roasting pan.
3. 3 Roast hens in the preheated oven for 35 minutes.
4. 4 Stir orange juice, honey, soy sauce, and vinegar together in a small bowl; brush mixture over hens.
5. 5 Roast hens for 5 more minutes and baste again with orange juice mixture. Roast until skin is browned and meat is no longer pink inside, about 10 more minutes.

By Carol Semenuk

Ingredients

• ✓ orange juice
• lime
• honey
• red pepper flakes
• chicken breast
• cilantro

Instructions

1. 1 Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.

By DOLPHINROB13

Ingredients

• ✓ orange juice
• lime juice
• cumin
• garlic
• jalapeno pepper
• chicken breast

Instructions

1. 1 Whisk together the orange juice, lime juice, cumin, garlic, and jalapeno pepper in a bowl; pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 hours.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade. Place the chicken on a broiling pan.
3. 3 Broil the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Suzanne

Ingredients

• ✓ orange juice
• carrot
• brown sugar
• butter
• salt

Instructions

1. 1 Place carrots in a shallow saucepan and cover with water; bring to a boil. Continue to boil until tender, 4 to 8 minutes. Drain and return to the pan.
2. 2 Pour orange juice over carrots and mix well. Simmer over medium heat for 3 to 5 minutes. Stir in brown sugar, butter, and salt; cook until sugar and butter melt.

By Heidi S

Ingredients

• ✓ orange juice
• honey
• cinnamon
• clove
• almond extract
• ham

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Stir honey, orange juice, cinnamon, and cloves together in a small bowl; set aside. Stir in almond extract if desired.
2. 2 Place ham in a shallow roasting pan. Bake in the preheated oven for 1 hour and 15 minutes. Remove ham from the oven, and baste with the honey glaze. Return to the oven; continue cooking until the ham reaches an internal temperature of 140 degrees F (60 degrees C), about 45 minutes longer. Baste occasionally as the ham finishes baking.

By Amanda

Ingredients

• ✓ orange juice
• balsamic vinegar
• ginger root
• salmon fillet
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a medium baking dish with parchment paper.
2. 2 Place orange juice in a small saucepan over medium-low heat. Cook and stir until thickened and reduced by about half, 10 to 15 minutes. Remove from heat and allow to cool.
3. 3 Stir balsamic vinegar and ginger into cooled orange juice.
4. 4 Place salmon fillet skin-side down in the prepared baking dish. Season with salt and pepper. Cover with 1/2 of the orange juice mixture.
5. 5 Bake in the preheated oven for 10 to 15 minutes. Brush with remaining orange juice mixture and continue baking until fish flakes easily with a fork, 10 to 15 minutes.

By LINDA W

Ingredients

• ✓ orange juice
• asparagus
• salt
• olive oil
• orange zest

Instructions

1. 1 Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)
2. 2 About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.
3. 3 Transfer cooked asparagus to a serving dish. Add optional orange zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2 to 3 minutes longer. Pour over asparagus and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ orange juice
• sweet potato
• brown sugar
• nutmeg
• butter
• marshmallow

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large saucepan cook sweet potatoes in salted water over medium-high heat for 20 minutes, or until done. Drain, and add orange juice, brown sugar, nutmeg, and butter. Whip until smooth. Spread into a medium size casserole dish and top with marshmallows.
3. 3 Bake in preheated oven for about 10 minutes, or until marshmallows are golden brown.

By Bea Gassman

Ingredients

• ✓ orange juice
• yam
• pineapple juice
• butter
• brown sugar
• macadamia nut

Instructions

1. 1 Place yams into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Return yams to the cooking pot, and mash with juice until smooth. Pack mashed yams into a 3 quart casserole dish, dot with butter, then sprinkle with brown sugar and nuts. Loosely cover with aluminum foil.
4. 4 Bake in preheated oven until hot and bubbly, 35 to 40 minutes.

By KCFOXY

Ingredients

• ✓ orange juice
• sweet potato
• brown sugar
• margarine
• cinnamon
• miniature marshmallow

Instructions

1. 1 Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook until tender, about 15 minutes. Remove from heat, drain, and mash.
3. 3 Place mashed sweet potatoes in a large bowl. Add brown sugar, butter, orange juice, and cinnamon; mix with an electric mixer until blended.
4. 4 Spread evenly into a 9x13-inch baking dish. Sprinkle marshmallows over top.
5. 5 Bake in the preheated oven until casserole is heated through and marshmallows are puffed and golden brown, 25 to 30 minutes.
6. 6 Serve and enjoy!

By Stephanie Phillips

Ingredients

• ✓ orange juice
• brown sugar
• honey
• molasses
• dijon mustard
• shank ham

Instructions

1. 1 Blend brown sugar, honey, molasses, orange juice, and mustard together in a saucepan over medium-low heat until thickened, about 45 minutes. Remove from heat. Let glaze sit until flavors blend, 8 hours to overnight.
2. 2 Preheat oven to 225 degrees F (110 degrees C). Place ham in a roasting pan.
3. 3 Bake in the preheated oven, checking occasionally, about 10 hours. If ham begins to darken at that point, cover with aluminum foil. Continue baking, about 2 hours more.
4. 4 Increase oven temperature to 275 degrees F (135 degrees C). Bake, coating ham thoroughly with the glaze mixture every 30 minutes, about 2 hours more. Remove from the oven and let stand 15 to 20 minutes before slicing. Serve any remaining glaze with ham, if desired.

By Bohunk

Ingredients

• ✓ orange juice
• raspberry
• confectioners' sugar
• gelatin
• heavy cream
• vanilla sugar
• lemon juice

Instructions

1. 1 Set a few raspberries aside for garnish. Combine remaining raspberries and confectioners' sugar in a bowl, mix, and set aside for 30 minutes. Pass raspberries through a sieve to strain out seeds. Discard seeds.
2. 2 Pour orange juice into a small saucepan and sprinkle gelatin on top. Set aside for 1 minute. Heat over low temperature without boiling until gelatin is fully dissolved, about 3 minutes.
3. 3 Remove from the stove, allow to cool slightly, then mix with raspberry purée.
4. 4 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold whipped cream into raspberry purée. Stir in lemon juice and sweeten with more confectioners' sugar if desired. Cover and refrigerate for 2 hours. Garnish with the reserved raspberries.

By sanne

Ingredients

• ✓ orange juice
• cumin seed
• vegetable oil
• steak seasoning
• lime juice
• oregano
• beef rib-eye steak

Instructions

1. 1 Heat cumin seeds in a small skillet over medium heat, stirring constantly, until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Stir in orange juice, vegetable oil, steak seasoning, lime juice, and oregano.
2. 2 Place steaks into a large resealable plastic bag; pour in orange juice marinade. Squeeze out air, seal bag, turn it over several times until steaks coated. Marinate in the refrigerator at least 30 minutes, or longer for extra flavor.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove steaks from marinade and shake off excess. Discard remaining marinade.
5. 5 Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.

By Michael Batt

Ingredients

• ✓ orange juice
• water
• sugar
• cinnamon stick
• clove
• nutmeg
• allspice
• cranberry

Instructions

1. 1 Heat orange juice and water in a saucepan over medium heat until warm, about 3 minutes. Stir in sugar until dissolved, then stir in cinnamon, cloves, nutmeg, and allspice. Add cranberries; cook, stirring occasionally, until they pop, about 10 minutes.
2. 2 Transfer sauce to a bowl; cover and refrigerate, 8 hours to overnight.

By Shelby Crosa

Ingredients

• ✓ orange juice
• olive oil
• oregano
• parsley
• salt
• black pepper
• tuna steak

Instructions

1. 1 In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat.
3. 3 Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.

By Lori McTavish Bizjak

Ingredients

• ✓ orange juice
• soy sauce
• rosemary
• garlic
• pork tenderloin
• salt
• black pepper

Instructions

1. 1 Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
2. 2 Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
3. 3 Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

By JUDY MALLORY

Ingredients

• ✓ orange juice
• olive oil
• baby kale
• orange zest
• salt
• black pepper

Instructions

1. 1 Heat a skillet over high heat. Drizzle olive oil into the skillet. Add half the kale to the skillet; saute until mostly wilted, about 2 minutes. Add remaining kale to the skillet; saute until wilted, about 2 minutes. Stir in orange zest and juice. Season with salt and pepper.

By Livi D

Ingredients

• ✓ orange juice
• sweet potato
• brown sugar
• butter
• salt
• clove

Instructions

1. 1 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not mushy, 18 to 20 minutes. Drain. Peel sweet potatoes and cut in half lengthwise. Discard skins.
2. 2 Combine brown sugar, butter, orange juice, salt, and cloves in a large skillet or electric frying pan; bring to a boil. Reduce heat and simmer for 5 minutes until syrupy. Arrange potato halves in the syrup and simmer for 20 to 25 minutes. Remove cloves from syrup before serving, if you wish.

By GR8DO

Ingredients

• ✓ orange juice
• soy sauce
• sugar
• garlic
• ginger
• raisin
• chicken breast

Instructions

1. 1 To Marinate: Combine soy sauce, orange juice, sugar, garlic, ginger and raisins in a nonporous glass dish or bowl. Mix well, then add chicken and turn to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours, turning once or twice.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Place chicken in a 9x13 inch baking dish and pour marinade evenly over all.
4. 4 Bake in the preheated oven for 45 minutes, basting often.

By Amanda

Ingredients

• ✓ orange juice
• plum
• brown sugar
• cinnamon
• nutmeg
• cumin
• cardamom
• almond

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
2. 2 Place plums, cut-side up, in a single layer in the prepared baking dish.
3. 3 Whisk together orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over plums.
4. 4 Bake in the preheated oven until plums are hot and sauce is bubbly, about 20 minutes. Top with toasted almonds.

By JJOYB53

Ingredients

• ✓ orange juice
• carrot
• carrot green tops
• olive oil
• cumin seed
• sea salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Scrub carrots and peel, if desired. Place carrots on a piece of parchment paper large enough to create a packet.
3. 3 Mix olive oil, orange juice, and cumin seeds in a small bowl. Pour mixture over carrots and toss well. Fold parchment paper over carrots and seal to close.
4. 4 Bake in the preheated oven until carrots are soft, about 45 minutes.

By Diana71

Ingredients

• ✓ orange juice
• sunchoke
• apple
• olive oil
• salt
• black pepper
• white sugar

Instructions

1. 1 Arrange sliced sunchokes and apples on a serving platter.
2. 2 Combine olive oil, orange juice, salt, pepper, and sugar in a blender; blend until creamy. Drizzle over sunchoke-apple mixture.

By Marianne

Ingredients

• ✓ orange juice
• sweet potato
• all-purpose flour
• white sugar
• cinnamon
• salt
• margarine
• miniature marshmallow

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place sweet potatoes in a 6x10-inch shallow baking dish. Drizzle with orange juice and set aside.
3. 3 Mix together flour, sugar, cinnamon, and salt in a medium bowl until combined.
4. 4 Cut in margarine with 2 knives or a pastry blender until mixture resembles coarse crumbs; sprinkle evenly over sweet potatoes.
5. 5 Bake in the preheated oven for 30 minutes.
6. 6 Remove casserole from the oven and turn on the broiler. Sprinkle marshmallows evenly over the top of casserole.
7. 7 Cook under the broiler until marshmallows are puffed and golden brown.

By Heidi Rytter

Ingredients

• ✓ orange juice
• beef top sirloin steak
• apple cider vinegar
• worcestershire sauce
• steak seasoning
• black pepper
• olive oil
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Marinate, uncovered, in the refrigerator for 45 minutes.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let allow to come to room temperature, at least 15 minutes.
4. 4 Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
5. 5 Heat olive oil in a cast-iron skillet over high heat. Cook steaks in the hot skillet until lightly browned on the bottom, 2 ½ minutes.
6. 6 Flip and cook until browned on the other side and red in the center, about 2 minutes more. Transfer skillet with the steaks to the oven.
7. 7 Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
8. 8 Remove steaks from oven; season with salt. Let rest for 5 minutes before serving.
9. 9 Enjoy!

By Grif

Ingredients

• ✓ orange juice
• sweet potato
• salt
• brown sugar
• cinnamon
• nutmeg
• butter

Instructions

1. 1 Cut sweet potatoes in half, lengthwise, then into 1/4-inch slices; place into a pressure cooker steamer basket. Sprinkle with salt.
2. 2 Combine brown sugar, cinnamon, and nutmeg in a small bowl.
3. 3 Add orange juice to the cooker (see Editor's Note, below). Place the trivet and steamer basket with sweet potatoes into the pot. Sprinkle with brown sugar mixture; dot with butter pieces.
4. 4 Lock the lid into place and bring the cooker up to full pressure (15 pounds per square inch) over high heat according to manufacturer's instructions. Once pressure reached, reduce heat to low; cook 7 minutes
5. 5 Quickly release pressure according to manufacturer's instructions. Reserve cooking liquid.
6. 6 Remove steamer basket from cooker; carefully place sweet potatoes in a serving dish. Return cooker to stovetop; bring cooking liquid to a boil over high heat. Reduce the heat to medium; simmer, stirring frequently, until cooking liquid reduced, syrupy, and coats the back of a spoon, 5 to 7 minutes.
7. 7 Pour syrup over sweet potatoes; serve.

By Spyce

Ingredients

• ✓ orange juice
• acorn squash
• salt
• butter
• maple syrup
• brown sugar
• cayenne pepper
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Score squash by making ¼-inch deep slashes into flesh; place in a baking dish. Brush with orange juice; season with salt.
3. 3 Bake in the preheated oven until lightly browned, about 30 minutes.
4. 4 Meanwhile, combine butter, maple syrup, brown sugar, cayenne pepper, and black pepper in a small skillet over medium heat; simmer until smooth and sugar has dissolved, about 3 minutes, stirring occasionally.
5. 5 Remove squash from oven; discard any liquid that may have collected in squash. Brush maple syrup glaze over squash halves; return to oven. Bake until tender, about 20 minutes more. Spoon any glaze collected at the bottom of squash over edges of squash. Season with salt.

By John Mitzewich