Type what you have

Ingredients

• ✓ apple juice
• potato
• salt
• black pepper
• cucumber
• onion
• carrot
• rice vinegar
• egg
• mayonnaise

Instructions

1. 1 Soak potatoes in a bowl of water to draw out the bitterness, about 15 minutes.
2. 2 Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.
3. 3 Drain potatoes and place into a pot with carrot. Add enough water to cover. Season with salt. Bring to a boil, then reduce the heat to low and simmer until potatoes can be easily pierced with a bamboo skewer, 10 to 15 minutes. Remove carrot from the pot when tender.
4. 4 Drain potatoes and return to the pot. Add apple juice and vinegar; mash potatoes with a wooden spatula or fork for about 2 minutes.
5. 5 Transfer mashed potatoes to a bowl. Add carrot, cucumber, onion, and eggs. Mix in mayonnaise, then season with salt and pepper. Refrigerate until cool, 30 minutes to 1 hour. Serve in individual bowls.

By Kurumi

Ingredients

• ✓ apple juice
• butternut squash
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Combine butternut squash and apple juice in a slow cooker. Whisk butter, brown sugar, and cinnamon together in a bowl; drizzle over butternut squash.
2. 2 Cook on Low for 6 to 8 hours.

By Sockbum

Ingredients

• ✓ apple juice
• dijon mustard
• brown sugar
• worcestershire sauce
• pork loin chop

Instructions

1. 1 Mix mustard, brown sugar, apple juice, and Worcestershire sauce together in a bowl until marinade is smooth. Pour 2/3 the marinade into a large resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Cover bowl with remaining marinade with plastic wrap and refrigerate.
2. 2 Remove pork chops from marinade and discard bag and marinade.
3. 3 Preheat grill for medium heat and lightly oil the grate.
4. 4 Cook the pork chops on the preheated grill, basting with reserved marinade, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops stand for 5 minutes before serving.

By Laguna Lala

Ingredients

• ✓ apple juice
• apple cider vinegar
• liquid smoke
• bay leaf
• baby back pork rib

Instructions

1. 1 Combine juice, vinegar, and liquid smoke in a multi-functional pressure cooker (such as Instant Pot). Add bay leaves.
2. 2 Add a trivet to the pot and place ribs on top, trimming as needed to fit. Close and lock the lid; set valve to sealing. Choose high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.

By ktskas

Ingredients

• ✓ apple juice
• vegetable oil
• moose roast
• onion soup mix

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add roast and brown on all sides, then transfer to a slow cooker.
2. 2 Sprinkle onion soup mix over roast, then pour in apple juice. Cover and cook on Medium until meat is very tender, 6 to 8 hours, checking occasionally to make sure there is sufficient liquid and adding more apple juice if necessary.
3. 3 Serve roast with cooking juices, or thicken the juices for a tasty gravy.

By Lynda McLean Falloon

Ingredients

• ✓ apple juice
• pork chop
• butter
• onion soup mix

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork chops into a multi-functional pressure cooker (such as Instant Pot).
3. 3 Dot butter over chops, then sprinkle with onion soup mix. Pour in apple juice.
4. 4 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to build. Release the pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes.

By LDMKitchen

Ingredients

• ✓ apple juice
• water
• salt
• garlic
• ice cube

Instructions

1. 1 Line a cooler with a large food-safe bag. Add 1 gallon water, apple juice, and salt to the bag; stir until salt is dissolved. Add garlic.
2. 2 To use, place turkey in brine, breast-side down; add more water as needed until turkey is completely submerged. Pour ice over turkey. Seal the bag, close the cooler, and let turkey brine overnight.

By Godiva Goddess

Ingredients

• ✓ apple juice
• pork rib
• garlic
• garlic
• barbecue sauce

Instructions

1. 1 Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C).
2. 2 Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a boil. Remove from the heat, and let stand for 15 minutes.
3. 3 Lightly oil the grate in your smoker. Place ribs on the grate, and throw a few cloves of garlic onto the hot coals. Close the smoker. Maintain the temperature at 225 degrees F (110 degrees C) by adding more charcoal as needed. Smoke the ribs for 7 hours, adding more garlic cloves to the coals occasionally.
4. 4 Make a sauce by mixing together the barbeque sauce with 2 cups of the apple juice from the pot. Season with granulated garlic. Baste ribs with this sauce while continuing to cook for another 30 minutes.

By WHATS HIS FACE

Ingredients

• ✓ apple juice
• vegetable broth
• salt
• black pepper
• herbes de provence

Instructions

1. 1 Combine vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable plastic bag, and refrigerate until chilled.

By Ellie

Ingredients

• ✓ apple juice
• ham
• brown sugar
• all-purpose flour
• milk

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place ham, cut-side down, into a large roasting pan. Press brown sugar evenly onto ham. Pour apple juice into the pan. Cover the pan with a lid or aluminum foil.
3. 3 Bake in the preheated oven until ham is heated through, about 1 hour 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (62 degrees C). Let ham rest for 10 minutes before transferring to a serving plate. Pour remaining pan juices into a saucepan.
4. 4 Combine flour and milk in a jar with a lid; shake until mixture is blended.
5. 5 Bring pan juices to a boil. Slowly whisk flour mixture into the saucepan and cook until gravy is thick, about 5 minutes.

By Todd Berg

Ingredients

• ✓ apple juice
• vegetable oil
• pork tenderloin
• sauerkraut
• water
• fennel seed
• red potato

Instructions

1. 1 Heat oil in a pressure cooker over medium heat; brown pork tenderloins in the hot oil, about 5 minutes per side. Distribute sauerkraut around the pieces of pork and pour in water and apple juice; sprinkle with fennel seeds.
2. 2 Cover pressure cooker and bring to full pressure; cook for 15 minutes. Remove from heat and release the pressure according to manufacturer's instructions. Place potatoes into the cooker, reseal, and bring back up to full pressure over medium heat; cook at full pressure for 5 more minutes. Remove from heat, release pressure, and serve.

By BGILL

Ingredients

• ✓ apple juice
• rib tip
• salt
• bbq rub
• barbecue sauce

Instructions

1. 1 Preheat an electric smoker to 250 degrees F (120 degrees C) according to the manufacturer's instructions.
2. 2 Season rib tips with salt, then massage with barbecue rub until evenly coated.
3. 3 Place rib tips on the preheated smoker; smoke 1 ½ hours, spritzing with apple juice throughout.
4. 4 Transfer rib tips to a baking sheet; toss with barbecue sauce to coat.
5. 5 Return rib tips to the smoker; smoke 30 minutes more. Transfer to a serving plate; rest 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ apple juice
• radish
• salt
• rapeseed oil
• cider vinegar
• lemon juice
• white sugar
• iceberg lettuce

Instructions

1. 1 Combine radish and salt in a bowl and allow to sit for 15 minutes. Add oil, vinegar, lemon juice, apple juice, and sugar; mix well. Fold in iceberg lettuce until combined.

By Lena

Ingredients

• ✓ apple juice
• pumpkin puree
• sugar
• clove
• ginger
• cinnamon
• pecan
• bread crumb
• pork chop
• oil

Instructions

1. 1 Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes.
2. 2 Meanwhile, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish, and press pork chops into the mixture to coat.
3. 3 Heat oil in a skillet over medium-high heat. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with a dollop of pumpkin butter.

By Andrew Benoit

Ingredients

• ✓ apple juice
• ketchup
• olive oil
• red wine vinegar
• worcestershire sauce
• garlic powder
• chili powder
• hot sauce
• kosher salt
• pork chop

Instructions

1. 1 Mix ketchup, apple juice, olive oil, vinegar, Worcestershire sauce, garlic powder, chili powder, hot sauce, and kosher salt together in a bowl; pour marinade into a resealable plastic bag. Add pork chops to the marinade and seal bag. Marinate for at least 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove pork chops from marinade and place on the hot grill; discard used marinade. Cook until pork chops are no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C).

By HeatherB

Ingredients

• ✓ apple juice
• sweet potato
• vegetable oil
• vegan margarine
• maple syrup
• apple
• cinnamon
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place sweet potatoes on a baking sheet.
2. 2 Bake in the preheated oven until cooked through but still firm, about 20 minutes.
3. 3 Remove sweet potatoes from oven; leave oven on. Allow sweet potatoes to cool until safe to handle; peel and cut into 1/2-inch slices.
4. 4 Coat a deep 1 1/2-quart baking casserole with oil. Arrange 1/2 the sweet potato slices on the bottom. Drizzle with 1/2 of the melted vegan margarine followed by 1/2 of the maple syrup. Top with apple slices and sprinkle lightly with cinnamon and cloves. Repeat layers. Pour apple juice on top. Cover casserole with a lid or aluminum foil.
5. 5 Bake in the hot oven, covered, for 30 minutes. Remove lid or aluminum foil and bake for 10 minutes more. Serve immediately or cover and keep warm until serving.

By John Crines

Ingredients

• ✓ apple juice
• yam
• butter
• cornstarch
• brown sugar
• lemon juice
• cinnamon
• allspice
• apple

Instructions

1. 1 Place yams in a large saucepan with enough water to cover. Bring to a boil, and cook 30 minutes, or until tender but firm. Drain, peel, and cut into 1/3 inch thick slices.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
3. 3 In a small saucepan over medium heat, melt the butter with the cornstarch and brown sugar. Mix in the apple juice, lemon juice, cinnamon, and allspice.
4. 4 Alternate layers of yams and apples in the prepared baking dish. Pour the apple juice mixture over the layers.
5. 5 Cover, and bake 1 hour in the preheated oven. Remove cover, and continue baking 30 minutes. Baste frequently with the juices from the pan to prevent drying.

By VEGAS

Ingredients

• ✓ apple juice
• apple
• sauerkraut
• smoked link sausage
• cola-flavored carbonated beverage
• brown sugar

Instructions

1. 1 Place apples, sauerkraut with juice, and smoked sausages into a slow cooker.
2. 2 Stir together cola, apple juice, and brown sugar in a large bowl until sugar dissolves; pour over apple mixture in the slow cooker. Stir to combine.
3. 3 Cook on High for 2 hours, then on Low for 6 to 8 hours.

By Tori

Ingredients

• ✓ apple juice
• cooking spray
• chicken breast
• lemon
• cornstarch
• chicken bouillon granules

Instructions

1. 1 Heat skillet sprayed with cooking spray over medium-high heat. Cook chicken breasts in the skillet until no longer pink in the center and the juices run clear, about 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2. 2 Cut chicken into strips.
3. 3 Whisk apple juice, lemon juice, cornstarch, and chicken bouillon in a skillet until smooth.
4. 4 Heat skillet over medium heat, stirring until sauce is thick and bubbly, 3 to 5 minutes; continue cooking for 3 more minutes.
5. 5 Place chicken strips into the apple juice sauce and simmer for 6 to 8 minutes before serving.

By NmStutz

Ingredients

• ✓ apple juice
• pork chop
• cranberry
• fig
• juice
• brown sugar
• salt
• black pepper
• rosemary

Instructions

1. 1 Heat a skillet over medium-high heat. Sear pork chops in the hot skillet until lightly browned, about 1 minute per side. Transfer seared pork chops to the slow cooker.
2. 2 Combine cranberries, figs, reserved fig juice, apple juice, brown sugar, salt, black pepper, and rosemary in a saucepan; bring to a boil. Pour cranberry mixture over pork chops.
3. 3 Cook on High for 4 hours.

By Krista

Ingredients

• ✓ apple juice
• teriyaki sauce
• brown sugar
• balsamic vinegar
• garlic
• black pepper
• salmon

Instructions

1. 1 Whisk together teriyaki sauce, apple juice, brown sugar, vinegar, garlic, and pepper in a small bowl until marinade is well combined.
2. 2 Place salmon fillets in a glass baking dish. Pour marinade over fillets; cover and refrigerate for 4 to 6 hours.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove fillets from marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until reduced, about 5 minutes.
5. 5 Meanwhile, cook fillets on the preheated grill until fish flakes easily with a fork, 3 to 4 minutes per side.
6. 6 Serve fillets with reduced marinade drizzled over the top.

By STELLY

Ingredients

• ✓ apple juice
• corn oil
• orange marmalade
• brown sugar
• raisin
• pumpkin pie spice
• curry powder
• sweet potato
• cranberry
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F. Spray a rimmed 15 x 10-inch baking pan with cooking spray. Combine oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice and curry powder in a large bowl. Add sweet potatoes, cranberries and pecans; mix to coat well. Pour into prepared pan.
2. 2 Bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. Pour into a serving bowl. Serve immediately.

By Mazola

Ingredients

• ✓ apple juice
• brussels sprout
• carrot
• butter
• onion
• beef consomme
• cornstarch
• lemon juice
• brown sugar
• ground clove

Instructions

1. 1 Fill a large pot 3/4 full of water and bring to a rolling boil. Add Brussels sprouts and carrots, bring back to a boil, and cook vegetables until tender, 8 to 10 minutes. Drain.
2. 2 Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender, about 5 minutes. Add beef consomme, apple juice, cornstarch, lemon juice, brown sugar, and cloves. Cook, stirring often, until sauce is thickened, about 5 minutes. Fold Brussels sprouts and carrots into sauce.

By Diane

Ingredients

• ✓ apple juice
• salt
• black pepper
• chicken
• apple
• aluminum foil

Instructions

1. 1 Season all over inside of chicken with salt and black pepper; place whole apple inside cavity. Place chicken into a slow cooker, breast-side down; pour apple juice around chicken.
2. 2 Cover slow cooker. Cook on Low until chicken is no longer pink at the bone and the juices run clear, 4 to 6 hours. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 165 degrees F (74 degrees C). Transfer chicken to a cutting board, cover with a doubled sheet of aluminum foil, and rest in a warm area for 10 minutes before slicing.

By Lori Balter-Alvarado

Ingredients

• ✓ apple juice
• hardwood pellet
• beef short rib
• montreal steak seasoning
• chili powder
• garlic powder
• worcestershire sauce

Instructions

1. 1 Pour wood chips into the hopper of a pellet grill according to manufacturer's instructions. Set temperature to 275 degrees F (135 degrees C).
2. 2 Trim ribs with a sharp knife to remove as much fat and silver skin from the top of the ribs as possible. Leave the membrane on the bottom of each rack as this will help hold them together as they cook.
3. 3 Place steak seasoning in a coffee grinder or food chopper. Grind to a medium coarseness to reduce the size of the salt crystals. Transfer to a shaker bottle. Add chili powder and garlic powder and shake until evenly combined.
4. 4 Rub 1/2 of the Worcestershire sauce on the bottom of the ribs as a binder, then sprinkle on a medium to heavy coat of the rub mixture. Flip ribs and repeat on the meaty side. Spritz a light coat of apple juice over top to help it "sweat."
5. 5 Immediately place ribs on the preheated pellet grill with the thicker side of the ribs towards the main heat source (toward the back, opposite the lid).
6. 6 Smoke ribs, spritzing them with a light coat of apple juice every 30 minutes to keep moist, until the internal meat temperature reaches 198 to 203 degrees F (92 to 95 degrees C), 4 to 6 hours. If it is taking longer don't be afraid to raise the heat to 325 degrees F (165 degrees C) but just watch the internal temperature a little closer, as the window of being done is smaller due to the higher cooking temperature. The temperature probe should slide into the meat like a brisket or like butter when they are ready.
7. 7 Remove ribs from the grill and place on a large cutting board. Slice into individual ribs to serve, or remove the meat and place on a tray to serve.

By DougScheidingofRogueCookers

Ingredients

• ✓ apple juice
• venison roast
• brown sugar
• soy sauce
• salt
• water
• cornstarch

Instructions

1. 1 Cut venison roast in half; rub with brown sugar. Place roast into a slow cooker; add apple juice, soy sauce, and salt. Cover the slow cooker.
2. 2 Cook on Low setting until roast is tender, about 6 hours. Transfer roast to a platter, cover, let stand for 15 minutes, then slice.
3. 3 Meanwhile, pour cooking liquid through a strainer into a medium-sized bowl; discard solids. Return cooking liquid to the slow cooker. Whisk water and cornstarch together until smooth; stir into cooking liquid until combined. Cover the slow cooker.
4. 4 Cook on High until thickened, about 15 minutes. Serve sliced roast with gravy.

By KGora

Ingredients

• ✓ apple juice
• pork chop
• onion powder
• garlic powder
• lemon pepper seasoning
• cornflake crumbs
• apple
• cinnamon
• allspice
• vanilla extract
• brown sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place a baking rack into a large, shallow baking sheet with sides.
2. 2 Sprinkle each pork chop with onion powder, garlic powder, and lemon pepper seasoning. Place the cornflake crumbs into a shallow dish, and thoroughly dredge each pork chop in the crumbs, pressing the chops into the crumbs with a fork. Gently brush away any loose crumbs, and place the pork chops onto the baking rack.
3. 3 Bake in the preheated oven until the chops are no longer pink inside and the juices run clear, 30 to 45 minutes. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 160 degrees F (70 degrees C).
4. 4 While chops are baking, place the apple wedges into a large saucepan over medium heat, and pour in enough apple juice to reach depth of 2 inches above the apples. Mix in the cinnamon, allspice, vanilla extract, and brown sugar. Bring to a boil, reduce heat to a simmer, and cook until apples are soft when pierced with a fork, about 30 minutes.
5. 5 To serve, place a pork chop in the center of a plate, and arrange apple slices decoratively up one side, over the top, and down the other side of the chop. Drizzle each chop with the apple liquid; serve remaining sauce separately.

By Kitten

Ingredients

• ✓ apple juice
• fennel bulb
• coconut oil
• shallot
• chicken stock
• white wine
• apple
• thyme
• bay leaf
• salt
• black pepper
• feta cheese

Instructions

1. 1 Heat coconut oil in a large pot over medium heat. Add fennel and shallot; cook for about 5 minutes.
2. 2 Stir in chicken stock, apple juice, white wine, apples, thyme, and bay leaf. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover, and simmer until everything is cooked through, about 20 minutes.
3. 3 Remove the pot from heat. Remove and discard bay leaf and thyme sprigs. Puree soup with an immersion blender or in a food processor until smooth. Work in batches, if necessary, return soup to the pot. Season with salt and pepper and taste. Adjust seasoning if necessary.
4. 4 Serve hot sprinkled with feta cheese.

By lutzflcat

Ingredients

• ✓ apple juice
• pork loin roast
• seasoning salt
• apple butter
• brown sugar
• water
• cinnamon
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
3. 3 Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
4. 4 Cover, and return to the oven for 2 hours, or until fork-tender.

By UMich97

Ingredients

• ✓ apple juice
• cornbread
• herb-seasoned dry bread stuffing mix
• parsley
• ginger
• salt
• butter
• celery
• onion
• apple
• pecan
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
2. 2 Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
3. 3 In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.
4. 4 Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

By Earla Taylor