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
• peach
• strawberry
• brown sugar

Instructions

1. 1 Place the peaches, strawberries, orange juice, and brown sugar in a food processor. Puree until smooth.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions until firm.

By Allrecipes Member

Ingredients

• ✓ orange juice
• rice wine vinegar
• olive oil
• cilantro
• mustard
• garlic
• honey

Instructions

1. 1 Whisk together vinegar, orange juice, oil, cilantro, mustard, garlic, and honey in a bowl.

By Stephanie C

Ingredients

• ✓ orange juice
• brown sugar
• white sugar
• vanilla extract
• cinnamon
• pear
• walnut

Instructions

1. 1 Combine orange juice, brown sugar, white sugar, vanilla extract, and cinnamon in a large saucepan over medium heat; bring to a boil, stirring until sugar dissolved. Place pears into syrup, cover, and simmer 1 hour and 15 minutes, flipping pears twice and spooning sauce over pears every 10 minutes.
2. 2 Transfer pears to individual serving dishes. Continue cooking syrup, stirring often, until thickened, about 15 minutes, then stir in walnuts. Pour sauce over pears.

By ladyngetal

Ingredients

• ✓ orange juice
• cranberry
• brown sugar
• red wine
• cinnamon stick
• star anise
• nutmeg
• clove

Instructions

1. 1 Mix cranberries, orange juice, and brown sugar in a saucepan over low heat. Bring to a simmer; cook and stir until sugar has dissolved, about 5 minutes. Add wine, cinnamon, star anise, nutmeg, and cloves. Mix well. Continue simmering until sauce starts to thicken, about 10 minutes.

By Karine Romano - Skobinsky

Ingredients

• ✓ orange juice
• parsley
• honey
• olive oil
• white wine vinegar
• orange peel
• salt
• cayenne pepper

Instructions

1. 1 Combine parsley, orange juice, honey, olive oil, white wine vinegar, grated orange peel, salt, and cayenne pepper in a blender, and pulse until blended. Refrigerate mixture 4 hours for the best flavor. Shake gently just before serving.

By LaurasFaves

Ingredients

• ✓ orange juice
• egg
• milk
• anise extract
• all-purpose flour
• butter
• sugar

Instructions

1. 1 Beat together the eggs, milk, orange juice, anise, and flour until smooth. Refrigerate overnight.
2. 2 To cook the crepes, melt a little butter in a heavy skillet over medium heat; brush the butter evenly over the pan. Pour in 1/4 cup of the batter, tilt the pan to distribute the batter evenly. Cook until the batter begins to firm up and bubble, when lightly browned, flip over, and continue cooking until browned on the other side, about 4 minutes total. Repeat with remaining batter. To serve, sprinkle crepes with sugar.

By Karen Gallinetti

Ingredients

• ✓ orange juice
• white balsamic vinegar
• grapefruit juice
• lime juice
• lemon juice
• olive oil
• walnut
• romano cheese
• salt
• pepper

Instructions

1. 1 Mix together the vinegar, orange juice, grapefruit juice, lime juice, and lemon juice. Slowly add the olive oil while whisking vigorously. Add the walnuts and Romano cheese and stir. Season with salt and pepper.

By Alex99

Ingredients

• ✓ orange juice
• milk
• all-purpose flour
• egg
• vegetable oil
• almond extract
• white sugar
• vanilla pudding mix
• sour cream
• strawberry
• banana
• blueberry
• whipped cream

Instructions

1. 1 To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
2. 2 To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
3. 3 Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.

By REALCOOKIE

Ingredients

• ✓ orange juice
• milk
• water
• egg
• sugar
• salt
• all-purpose flour
• butter
• orange zest
• sugar
• orange zest
• butter
• orange liqueur
• salt
• orange liqueur
• vanilla ice cream

Instructions

1. 1 To make the crêpes, combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover blender and place in refrigerator; let rest for 20 minutes.
2. 2 Remove crêpe batter from fridge. Heat a small (6-inch) nonstick skillet or crêpe pan over medium. Add 1/2 teaspoon of the melted butter and swirl to coat skillet. Add 2 tablespoons batter and swirl to coat bottom of skillet. Cook, undisturbed, until the bottom is lightly golden, and the top is still a little moist, about 1 minute. Swirl skillet to loosen crêpe and gently flip with a spatula and your fingers. Cook until golden, about 30 seconds. Transfer to a plate. Repeat with remaining butter and batter.
3. 3 To make orange sauce, combine orange juice, white sugar, and orange zest in a small skillet over medium. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add the butter, piece by piece, stirring constantly, until it is melted and fully incorporated, about 2 minutes. Let sauce come back up to a simmer and let simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in orange liqueur and salt. Remove from the heat.
4. 4 Fold each crêpe in half, then half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter. Repeat with remaining crêpes, overlapping each crêpe so they are facing the same direction.
5. 5 To serve, pour orange liqueur into the skillet with the remaining orange sauce and place over medium-high. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with ice cream.

By TheOtherJuliaGulia

Ingredients

• ✓ orange juice
• pineapple

Instructions

1. 1 Mix orange juice and pineapple in a blender on high speed until smooth. Transfer to a covered container; freeze for at least 5 hours.

By Tstarzec

Ingredients

• ✓ orange juice
• champagne

Instructions

1. 1 Gather the ingredients.
2. 2 Divide orange juice between two flute glasses.
3. 3 Top with chilled Champagne.
4. 4 Serve and enjoy!

By Jodi Hamrick

Ingredients

• ✓ orange juice
• cranberry juice

Instructions

1. 1 Pour the orange juice into ice cube trays and freeze them. Chill the cranberry juice in the refrigerator.
2. 2 When the orange juice cubes are frozen, Place them in a large pitcher and pour in the cranberry juice.

By Andrea

Ingredients

• ✓ orange juice
• beer

Instructions

1. 1 Pour beer into a glass and top with orange juice.

By Kellie