Type what you have

Ingredients

• ✓ orange juice
• white sugar
• vinegar
• cinnamon
• vegetable oil
• baby spinach
• mandarin orange
• feta cheese
• grapefruit

Instructions

1. 1 Place orange juice, sugar, vinegar, and cinnamon in a saucepan and simmer until it reduces by half, 10 to 15 minutes. Set aside to cool, about 5 minutes.
2. 2 Whisk vegetable oil into dressing mixture slowly.
3. 3 Place spinach, mandarin oranges, feta cheese, and grapefruit into a bowl and drizzle with dressing. Serve immediately.

By Lindsay

Ingredients

• ✓ orange juice
• lime juice
• shallot
• garlic
• chili powder
• cumin
• sugar
• chicken breast
• romaine lettuce
• orange
• celery
• green onion

Instructions

1. 1 In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
2. 2 Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
3. 3 Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
4. 4 Toss salad with reserved dressing, and top with sliced chicken.

By Jacqueline Matthews

Ingredients

• ✓ orange juice
• bacon
• orange
• spinach leaf
• red onion
• pine nut
• vegetable oil
• white vinegar
• salt

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into small pieces.
2. 2 Separate oranges into individual wedges. Cut each wedge into thirds.
3. 3 Combine bacon, oranges, spinach, red onion, and pine nuts in a large bowl; toss lightly.
4. 4 Whisk oil, orange juice, vinegar, and salt together in a small bowl to make dressing.
5. 5 Drizzle some dressing over the spinach mixture; toss to coat. Serve remaining dressing on the side.

By Allrecipes Member

Ingredients

• ✓ orange juice
• oat
• all-purpose flour
• brown sugar
• baking soda
• salt
• butter
• date
• apricot
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix oats, flour, 1 cup brown sugar, baking soda, and salt together in a large bowl. Stir in butter until mixture is crumbly.
3. 3 Press a little over half of the crumbly mixture into the bottom of a 10x15-inch baking pan.
4. 4 Bake in the preheated oven until starting to brown, 10 to 15 minutes.
5. 5 Combine remaining 1/2 cup brown sugar, dates, apricots, and orange juice in a saucepan over medium heat. Bring to a boil. Reduce heat; cook and stir until thickened, breaking up any clumps, about 5 minutes. Remove from heat and stir in vanilla extract. Cool filling slightly, about 5 minutes.
6. 6 Drop spoonfuls of warm filling over the crust. Spread evenly with an offset spatula. Sprinkle remaining crumbly mixture evenly over the filling; press gently into the filling.
7. 7 Bake in the preheated oven until top is lightly browned, about 25 minutes. Cut into 1-1/4x2-inch bars with a pastry cutter while still hot. Cool bars in the pan, about 20 minutes.

By Jan Mowbray

Ingredients

• ✓ orange juice
• blue cheese
• white vinegar
• mustard
• yogurt
• romaine lettuce
• apple
• avocado
• red onion
• pecan

Instructions

1. 1 In a small bowl, mash cheese with a fork. Add vinegar, mustard, juice and yogurt; stir to combine thoroughly.
2. 2 In a large bowl, combine salad ingredients. Toss with 1/2 cup Creamy Blue Cheese Dressing.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ orange juice
• raisin
• rice flour
• white sugar
• baking powder
• cinnamon
• salt
• allspice
• xanthan gum
• carrot
• vegetable oil
• water
• egg replacer

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
2. 2 Mix raisins and orange juice together in a small bowl.
3. 3 Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
4. 4 Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
5. 5 Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By InnaRi

Ingredients

• ✓ orange juice
• olive oil
• raspberry vinegar
• mustard
• black pepper
• baby spinach
• ham
• red onion
• cantaloupe
• peach

Instructions

1. 1 Whisk oil, orange juice, vinegar, and mustard together in a bowl; season with black pepper.
2. 2 Toss spinach, ham, onion, cantaloupe, and peaches together in a large bowl; toss with vinaigrette to coat.

By 2DIDI

Ingredients

• ✓ orange juice
• olive oil
• lemon juice
• orange blossom water
• orange zest
• arugula
• fig
• gorgonzola cheese
• pistachio
• sea salt
• black pepper

Instructions

1. 1 Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
2. 2 Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.

By Anastasia

Ingredients

• ✓ orange juice
• cranberry
• orange zest
• white sugar
• cashew
• turkey
• celery
• mayonnaise
• applesauce
• kosher salt
• sage
• thyme
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
2. 2 Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.
3. 3 Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.
4. 4 Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.

By Jason N - Home Chef

Ingredients

• ✓ orange juice
• macadamia nut
• maple syrup
• salt
• lemon juice
• maple syrup
• black pepper
• kale
• olive oil
• salt
• fuyu persimmon
• pomegranate seed

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.
3. 3 Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
4. 4 Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.
5. 5 Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.

By VeggieCravings

Ingredients

• ✓ orange juice
• red cabbage
• jicama
• carrot
• cilantro
• lime ponzu
• sesame oil
• ginger
• walnut
• sugar
• vanilla
• cinnamon

Instructions

1. 1 In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts.
2. 2 To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Spread walnuts on aluminum foil to cool.

By Kikkoman

Ingredients

• ✓ orange juice
• honey
• lemon juice
• prune
• water
• all-purpose flour
• baking powder
• salt
• sugar
• butter
• shortening
• egg
• vanilla extract

Instructions

1. 1 Combine honey, lemon juice, and prunes in a small saucepan. Add enough water to cover. Bring to a boil; reduce heat and simmer until prunes are softened, about 10 minutes. Remove prune filling from heat and let cool.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
3. 3 Combine flour, baking powder, and salt together in a bowl.
4. 4 Beat sugar, butter, and shortening together with a wooden spoon until creamy. Add eggs; stir until smooth. Stir in orange juice and vanilla extract. Gently fold in flour mixture, mixing until a dough forms. Divide dough into 3 balls.
5. 5 Roll out 1 ball of dough on a floured work surface to 1/4-inch thickness, using a piece of parchment paper under the rolling pin to prevent sticking. Use the rim of a glass to cut dough into circles.
6. 6 Place 1/2 teaspoon prune filling in the center of each circle of dough. Pinch edges together to secure filling and form triangular pockets. Transfer cookies to baking sheet. Repeat rolling, cutting, and filling remaining balls of dough.
7. 7 Bake cookies in the preheated oven until lightly golden, about 18 minutes.

By RIELLA

Ingredients

• ✓ orange juice
• red wine vinegar
• red onion
• sugar
• white wine
• salt
• pepper
• olive oil
• butter
• pear
• walnut
• white sugar
• water
• prosciutto
• romaine heart

Instructions

1. 1 In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
2. 2 Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
3. 3 Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
4. 4 In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!

By Megs

Ingredients

• ✓ orange juice
• butternut squash
• pumpkin
• vegetable oil
• onion
• celery
• cinnamon
• nutmeg
• clove
• vegetable bouillon
• water
• carrot
• sweet potato
• salt
• evaporated milk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the squash and pumpkin in a large baking dish. Pour about 1-inch of water into the dish and cover with aluminum foil.
3. 3 Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes.
4. 4 Heat the oil in a stockpot over medium heat. Combine the onion, celery, cinnamon, nutmeg, and cloves in the hot oil and cook and stir 3 to 5 minutes. Crumble the vegetable bouillon into the onion mixture; stir. Slowly add the boiling water to the mixture while stirring. When the water returns to a boil, add the carrots and sweet potato; season with salt; cover and cook until the potato and carrots are tender, 20 to 25 minutes; remove from heat. Scrape the flesh from the baked squash and pumpkin and add to the soup. Allow soup to cool for 15 minutes.
5. 5 Ladle batches of the soup into a blender or food processor and blend on high until smooth. Repeat until all soup has been blended. Return blended soup to stockpot over medium heat. Stir in the evaporated milk and orange juice. Cook soup until entirely heated, 10 to 15 minutes.

By OLENAJOY

Ingredients

• ✓ orange juice
• butter
• bacon grease
• carrot
• onion
• salt
• black pepper
• thyme
• chicken stock
• sweet potato
• ginger
• brown sugar
• red pepper flakes
• cinnamon
• half-and-half

Instructions

1. 1 Heat butter and bacon grease in a large pot over medium heat. Add carrots and onion; cook and stir until carrots are soft and onion is translucent, 5 to 10 minutes. Season with salt and pepper. Stir in 1/2 of the thyme leaves and cook until fragrant, 10 to 15 seconds.
2. 2 Add stock, sweet potato, ginger paste, and remaining thyme; bring to a boil, Reduce the heat and simmer until sweet potato is soft, 15 to 20 minutes. Stir in orange juice, brown sugar, pepper flakes, and cinnamon.
3. 3 Purée soup with an immersion blender until smooth, adding more stock if necessary to reach desired consistency. Stir in half-and-half and serve.

By LIANNASR

Ingredients

• ✓ orange juice
• green leaf lettuce
• sunflower sprout
• avocado
• watermelon
• cilantro
• red wine vinegar
• honey
• heavy cream
• mustard
• olive oil
• olive oil
• mint leaves
• salt
• black pepper

Instructions

1. 1 Combine lettuce and sprouts in a bowl. Top with avocado and watermelon cubes. Sprinkle cilantro on top.
2. 2 Blend orange juice, vinegar, honey, cream, and mustard in a blender or food processor. Slowly drizzle in 3/4 cup plus 2 tablespoons oil while blender is running. Blend in mint, salt, and pepper.

By MauiKattie

Ingredients

• ✓ orange juice
• almond
• red onion
• red bell pepper
• cucumber
• carrot
• spinach
• tomato
• mandarin orange segment
• chicken
• bow tie pasta
• garlic
• ginger
• sesame oil
• sugar
• onion soup mix
• vegetable oil
• rice vinegar

Instructions

1. 1 Whisk vinegar, orange juice, vegetable oil, soup mix, sugar, sesame oil, ginger, and garlic together in a bowl until well blended; cover vinaigrette and refrigerate.
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water. Transfer to large bowl.
3. 3 Toss chicken, mandarin oranges, tomatoes, spinach, carrot, cucumber, bell pepper, onion, and almonds with pasta. Add vinaigrette: toss to coat.

By KATRINP

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