Type what you have

Ingredients

• ✓ orange juice
• orange zest
• water
• caraway seed
• black pepper
• cayenne pepper
• cinnamon
• chicken broth
• lemon juice
• orange
• garlic
• sugar
• kosher salt
• onion
• olive oil
• kosher salt
• chicken thigh

Instructions

1. 1 Gather all ingredients.
2. 2 Generously season chicken thighs on both sides with 2 teaspoons kosher salt.
3. 3 Heat olive oil in a large cast iron skillet over high heat. Add chicken, skin-side down, to the hot oil and sear until skin is golden brown and releases from the bottom of the skillet, 4 to 5 minutes. Turn and sear on the other side for 3 to 4 minutes. Turn off the heat and remove chicken to a plate. Drain fat from the skillet and reserve for another use.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Place the skillet back on the stove. Add onion, a pinch of kosher salt, and sugar. Turn heat to medium-high; cook and stir until onion turns translucent and sugar starts to caramelize on the bottom, 3 to 4 minutes. Add garlic; cook and stir until fragrant, about 30 seconds, being careful not to burn.
5. 5 Add orange zest, orange juice, lemon juice, and chicken broth. Increase heat to high, and stir in cinnamon, cayenne, and black pepper. Stir occasionally and bring to a boil. Boil until liquids are reduced by half, 2 to 3 minutes.
6. 6 Turn off the heat and transfer chicken and any accumulated juices back into the skillet; make sure the skin is facing up. Baste chicken with the liquid and sprinkle caraway seeds over top.
7. 7 Cover and bake in the center of the preheated oven for 1 hour. Remove from the oven, remove the lid, and baste chicken.
8. 8 Return to the oven and bake, uncovered, until no longer pink at the bone and the juices run clear, about 20 more minutes, adding a splash of water if the liquid dries out. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
9. 9 Remove from the oven and baste again. Garnish with grated orange zest.
10. 10 Serve and enjoy!

By John Mitzewich

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

Ingredients

• ✓ orange juice
• garlic
• olive oil
• lime juice
• orange zest
• ginger root
• oregano
• hot pepper sauce
• chicken breast

Instructions

1. 1 Combine orange juice, garlic, olive oil, lime juice, orange zest, ginger, oregano, and hot pepper sauce in a blender. Blend into a marinade.
2. 2 Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl, and refrigerate to marinate, at least 2 hours, or up to 24 hours.
3. 3 Preheat oven to broil or preheat grill to medium-high heat and lightly oil grate.
4. 4 Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source until chicken is cooked through and no longer pink inside, about 7 minutes per side.

By Robyn Webb

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
• carrot
• prune
• white sugar
• butter
• lemon zest
• ginger

Instructions

1. 1 Place carrot and prunes in a pot. Cover the vegetables with orange juice. Bring the mixture to a boil, let boil 10 minutes.
2. 2 Stir in sugar and butter. Simmer gently for 1 hour or until the liquid is almost absorbed.
3. 3 Sprinkle with lemon zest and ginger and let simmer another 5 minutes.

By Ellen Finkelstein

Ingredients

• ✓ orange juice
• pomegranate juice
• garlic
• ginger root
• brown sugar
• salt
• black pepper
• shrimp

Instructions

1. 1 Combine pomegranate juice, orange juice, garlic, ginger, brown sugar, salt, and pepper in a small bowl; mix marinade until well combined.
2. 2 Place shrimp into a zip-top bag or deep glass bowl. Pour marinade over shrimp and stir well to coat. Marinate in the refrigerator for 45 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Thread shrimp onto metal skewers and discard marinade.
5. 5 Cook on the preheated grill until shrimp are pink and slightly curled, about 3 minutes per side. Remove from the grill and serve.

By Sarah

Ingredients

• ✓ orange juice
• chicken breast
• mustard
• onion
• brown sugar
• butter
• all-purpose flour

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place chicken in a 9x13 inch baking dish. Spread mustard evenly over the chicken and sprinkle with chopped onion. Coat lightly with 1/4 cup of the brown sugar and pour in enough orange juice to cover chicken. Add butter on top.
3. 3 Bake in preheated oven for 45 minutes, then remove leftover sauce from baking dish and pour into a saucepan. Sprinkle chicken with remaining 1/4 cup brown sugar and return to oven.
4. 4 Whisk flour into sauce in saucepan. Add any leftover orange juice and heat on high until the sauce thickens. Remove chicken from oven and place on a serving dish; pour sauce over the chicken or into a gravy boat, and serve.

By Sherrie M