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Ingredients

• ✓ orange juice
• pork sirloin roast
• garlic
• vegetable oil
• lime
• cumin
• salt
• oregano

Instructions

1. 1 Poke 3 to 5 holes into pork roast using a sharp knife. Stuff about ½ garlic into holes.
2. 2 Heat oil in a large skillet over medium-high heat. Add pork; brown completely, about 3 minutes per side. Transfer pork to a slow cooker.
3. 3 Combine orange juice, lime juice, remaining ½ garlic, cumin, salt, and oregano in a blender; blend until smooth. Pour orange juice mixture over pork.
4. 4 Marinate pork in orange juice mixture for 10 minutes; flip and marinate other side for 10 minutes.
5. 5 Cover slow cooker. Cook on Low for 8 hours. Transfer pork to a cutting board; cut and discard twine. Shred pork using 2 forks.
6. 6 Reserve 1 cup cooking liquid; drain and discard remaining cooking liquid from slow cooker. Return shredded pork to slow cooker, stir in reserved 1 cup cooking liquid.
7. 7 Cover slow cooker. Cook on Low until pork is reheated, 15 to 20 minutes.

By Gene Payne

Ingredients

• ✓ orange juice
• chicken breast
• lime juice
• mango chutney
• ginger
• olive oil
• hot pepper sauce
• oregano
• garlic

Instructions

1. 1 In a nonporous glass dish or bowl combine the orange juice, lime juice, chutney, ginger, oil, pepper sauce, oregano and cloves. Mix all together and add chicken. Toss to coat, cover dish and place in refrigerator. Marinate overnight.
2. 2 Preheat grill to medium high heat or set oven to broil
3. 3 Remove chicken from dish (dispose of remaining marinade) and grill or broil the chicken 6 inches from the heat source.

By Eileen Mintz

Ingredients

• ✓ orange juice
• green onion
• ginger root
• jalapeno pepper
• lime juice
• soy sauce
• garlic
• allspice
• cinnamon
• clove
• chicken thigh

Instructions

1. 1 Combine green onion, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves in resealable container. Seal and shake to combine. Add chicken and coat; marinate for 8 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken; reserve marinade.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and juices run clear, turning halfway through, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 170 degrees F (77 degrees C).
4. 4 Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.

By Cathy Anderson

Ingredients

• ✓ orange juice
• brown sugar
• ginger root
• cayenne pepper
• clove
• cinnamon
• paprika
• oregano
• black pepper
• salt
• lime
• pork sparerib

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice.
3. 3 Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.

By MICHELLE0011

Ingredients

• ✓ orange juice
• vinegar
• olive oil
• soy sauce
• lime
• onion
• scotch bonnet chile
• garlic
• white sugar
• thyme
• allspice
• salt
• black pepper
• cinnamon
• nutmeg
• ground ginger
• chicken breast

Instructions

1. 1 Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed.
2. 2 Set 1/2 cup marinade aside in a small bowl and refrigerate. Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight.
3. 3 Preheat grill for medium-low heat and lightly oil the grate.
4. 4 Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.

By lisa

Ingredients

• ✓ orange juice
• turkey sausage
• plantain leaf
• garlic
• salt
• oregano
• cilantro
• caper
• olive
• tomato sauce
• chickpea
• ham
• pork shoulder roast
• green bell pepper
• onion
• olive oil
• achiote seed
• lard
• milk
• yautia
• green plantain
• yuca

Instructions

1. 1 Combine yuca, green plantains, yautia, and milk in a blender; purée into a thick paste the consistency of oatmeal. Transfer to a large bowl.
2. 2 Combine lard and achiote seeds in a large saucepan over medium-low heat; heat until lard is melted and reddish in color, about 5 minutes. Strain out achiote seeds. Mix 1/2 of the lard into yuca paste in the bowl.
3. 3 Heat olive oil in a large pot over medium heat. Add onion and green bell pepper; cook and stir until tender, about 5 minutes. Add pork, ham, garbanzo beans, tomato sauce, olives, capers, orange juice, cilantro, oregano, salt, and garlic; cook and stir until pork is no longer pink in the center, 8 to 10 minutes. Remove from heat.
4. 4 Mix 2/3 of the remaining lard into pork mixture in the pot.
5. 5 Smear each plantain leaf with a small amount of remaining lard. Place a large spoonful of yuca paste in the center of each one; top with a scoop of pork mixture. Fold up the sides of each leaf to enclose filling and create a rectangular pastel.
6. 6 Stack 2 pasteles and tie together with kitchen string. Repeat with remaining pasteles.
7. 7 Bring a large pot of water to a boil. Add pasteles. Cook until filling is tender, about 1 hour. Unwrap pasteles before serving.

By Mfact

Ingredients

• ✓ orange juice
• sweet potato
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Evenly arrange the sweet potato slices in the baking dish. Pour the juice over the potatoes. Sprinkle on the raisins.
3. 3 Bake in preheated oven 45 minutes, or until the potatoes are tender.

By Tali

Ingredients

• ✓ orange juice
• soy sauce
• onion soup mix
• garlic powder
• chicken thigh

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
3. 3 Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.

By JANET D

Ingredients

• ✓ orange juice
• oil
• pollo asado seasoning
• vinegar
• granulated garlic
• chicken breast

Instructions

1. 1 Combine orange juice, oil, 1 tablespoon pollo asado seasoning, vinegar, and garlic in a large container, or resealable plastic bag.
2. 2 Sprinkle remaining pollo asado seasoning on chicken. Add chicken to the marinade and refrigerate for 1 hour or overnight.
3. 3 Preheat an air fryer to 370 degrees F (180 degrees C).
4. 4 Drain off marinade from chicken.
5. 5 Air-fry until chicken is 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). Serve immediately.

By thedailygourmet

Ingredients

• ✓ orange juice
• vegetable oil
• orange zest
• paprika
• mustard
• salt
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
3. 3 Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By tigerpaws

Ingredients

• ✓ orange juice
• butter
• white wine
• lobster tail
• lobster shell

Instructions

1. 1 Melt butter in a skillet over low heat.
2. 2 Stir orange juice into melted butter and bring mixture to a simmer.
3. 3 Stir in white wine.
4. 4 Place lobster tails in orange juice and wine mixture.
5. 5 Cover and steam until lobster shells turn bright red and the meat is opaque, 10 to 15 minutes.

By brandondddavis

Ingredients

• ✓ orange juice
• butter
• honey
• ginger
• salt
• baby carrot

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and allow to melt. Mix orange juice, honey, ginger, and salt into the butter. Add carrots and stir to coat.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function; cook over high heat to thicken the liquid, 3 to 5 minutes.

By Bren

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
• carrot
• butter
• brown sugar
• white sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes. Drain.
3. 3 Whisk butter, orange juice, brown sugar, white sugar, and cinnamon together in a large bowl until sugars are dissolved. Add carrots to the glaze mixture; toss to coat. Transfer carrots and glaze to a 1-quart baking dish.
4. 4 Bake in the preheated oven until carrots are tender, 15 to 20 minutes.

By Katie H

Ingredients

• ✓ orange juice
• sweet potato
• brown sugar
• margarine
• orange peel
• cinnamon

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Cover a cookie sheet with aluminum foil.
2. 2 Scrub the sweet potatoes, prick them deeply in several places with a fork, and place them on the lined cookie sheet.
3. 3 Bake the potatoes in the preheated oven until tender, about 45 minutes. Allow them to cool until they can be handled, about 15 minutes. Scoop out the sweet potato flesh into a large bowl and mash well. Stir in orange juice, brown sugar, margarine, orange peel, and cinnamon. If you prefer the sweet potatoes to be very smooth, you can mix them with an electric mixer. Spread the potatoes in a microwave-safe dish.
4. 4 Microwave on HIGH until heated through, about 5 minutes.

By SQUEAKYCHU

Ingredients

• ✓ orange juice
• salmon
• egg
• coconut
• orange marmalade
• mustard

Instructions

1. 1 Place salmon fillets in a medium bowl with orange juice. Cover, and marinate in the refrigerator 8 hours, or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Coat salmon fillets with egg. Dip fillets in coconut, and arrange in a single layer on a medium baking sheet. Bake 15 minutes in the preheated oven, until coconut is golden brown and fish is easily flaked with a fork.
4. 4 In a small saucepan over medium heat, blend orange marmalade and Dijon mustard. Heat until warm, and serve as a dipping sauce for the salmon.

By Ellen

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
• white sugar
• brown sugar
• cranberry
• orange
• crystallized ginger
• pecan
• cinnamon

Instructions

1. 1 Combine orange juice and both sugars in a saucepan over medium heat and allow the sugar to melt down. Add cranberries, 3/4 of the orange zest, and crystallized ginger.
2. 2 Cook sauce, mashing down berries, over medium-low heat for 10 minutes.
3. 3 Meanwhile, toast pecans in a small skillet over medium heat until fragrant, 2 to 3 minutes. Set aside.
4. 4 Stir cinnamon and chopped pecans into the cranberry sauce until well combined. Transfer cranberry sauce to a serving dish and top with remaining orange zest.

By thedailygourmet

Ingredients

• ✓ orange juice
• lemon juice
• olive oil
• honey
• salt
• black pepper
• curry powder
• paprika
• chicken breast

Instructions

1. 1 To Marinate: In a nonporous glass dish or bowl, combine the orange juice, lemon juice, oil, honey, salt, pepper, curry powder and paprika. Mix well, then add chicken breasts and toss to coat. Cover dish and refrigerate to marinate overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Remove chicken from marinade, discarding of any remaining marinade, and place in a lightly greased 9x13 inch baking dish.
4. 4 Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes, or until chicken is cooked through and juices run clear.

By Sarah Ripley

Ingredients

• ✓ orange juice
• butter
• carrot
• salt
• black pepper
• pomegranate juice

Instructions

1. 1 Melt butter in a skillet over medium heat. Cook and stir carrots in the hot butter until they begin to soften, about 5 minutes; season with salt and black pepper.
2. 2 Stir orange juice and pomegranate juice into carrots, bring to a simmer, and reduce heat to low. Simmer carrots until tender, stirring occasionally, 10 to 12 minutes.

By Katie

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
• swordfish
• ginger
• sesame oil
• soy sauce
• cornstarch
• water

Instructions

1. 1 In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
2. 2 Prepare an outside grill with an oiled rack set 6 inches above the heat source.
3. 3 Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
4. 4 In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.

By Robyn Webb

Ingredients

• ✓ orange juice
• brussels sprout
• olive oil
• pecan
• cranberry
• ginger

Instructions

1. 1 Shred Brussels sprouts in a food processor.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir shredded Brussels sprouts in the hot oil until slightly softened, about 5 minutes. Reduce heat to low; cook and stir pecans into the Brussels sprouts until pecans are fragrant and toasted, about 2 minutes.
3. 3 Stir orange juice into Brussels sprouts mixture; fold in cranberries and ginger. Simmer mixture until juice is mostly evaporated, about 5 minutes.

By uwjester

Ingredients

• ✓ orange juice
• chicken breast
• lemon juice
• lime juice
• mint leaves
• honey

Instructions

1. 1 Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
2. 2 Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
3. 3 Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

By CLHARTMAN

Ingredients

• ✓ orange juice
• vegetable oil
• honey
• parsley
• basil
• orange zest
• salt
• pepper
• chicken breast

Instructions

1. 1 In a large resealable plastic bag, mix the orange juice, oil, honey, parsley, basil, orange zest, salt, and pepper. Place chicken in the bag, seal, and marinate in the refrigerator overnight.
2. 2 Preheat the grill for medium heat.
3. 3 Lightly oil the grill grate. Place the chicken on the grill, and discard marinade. Cook chicken 15 minutes, turning once, or until juices run clear.

By MOMZRIGHT

Ingredients

• ✓ orange juice
• cider vinegar
• soy sauce
• honey
• ginger
• olive oil
• lacinato kale

Instructions

1. 1 Whisk together vinegar, juice, soy sauce, honey, and ginger in a small bowl. Add oil slowly, whisking constantly until incorporated.
2. 2 Put kale in a large bowl. Drizzle with dressing, and mix well. Using your hands, massage kale until softened, wilted, and reduced in volume by about half.

By ChefBillT

Ingredients

• ✓ orange juice
• vegetable oil
• pork chop
• soy sauce
• white sugar
• water
• cornstarch

Instructions

1. 1 Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.

By FIREBALL2000

Ingredients

• ✓ orange juice
• chicken breast
• vegetable oil
• cornstarch
• water
• honey
• ginger

Instructions

1. 1 In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear.
2. 2 Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.

By SKEHLER

Ingredients

• ✓ orange juice
• camembert cheese
• apple
• pecan
• brown sugar
• molasses
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Use a sharp knife to remove the top rind from the Camembert; leave the rind on the sides and bottom. Place the cheese, cut-side up, in a baking dish just larger than the cheese, or in a Brie baker.
3. 3 Combine orange juice, apples, pecans, brown sugar, molasses, and cinnamon in a small microwave-safe dish and heat for in the microwave for 1 minute. Spread evenly over the top of the Camembert.
4. 4 Bake on the center rack of the preheated oven until gooey and soft in the middle, 15 to 20 minutes; do not overcook as it will turn buttery. Serve warm.

By KCinAZ Cooks