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Luau Punch
Drink American

Luau Punch

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour pineapple juice and orange juice concentrate into an empty gallon milk jug or pitcher; shake to mix. Pour in lemon-lime soda. You may need to let the fizz settle and then return to pouring. Leave some room at the top of the gallon pitcher to allow for expansion as it freezes. Freeze for 8 to 10 hours.
  2. 2 Let the punch start to thaw 2 to 3 hours before serving. Serve slushy.

By CINDYRN

Orange Baked Ham
Dinner American

Orange Baked Ham

4.4

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place ham in a shallow roasting pan; stud with whole cloves. Combine orange juice concentrate and honey in a small bowl; pour evenly over ham. Tent ham with aluminum foil.
  3. 3 Bake in the preheated oven 1 hour, basting occasionally.

By SARA R

Fruit Slush
Dessert American

Fruit Slush

4.0

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 In a large bowl, stir orange juice concentrate and sugar together until sugar has dissolved. Gently stir in pineapple, strawberries, and bananas until coated, then stir in ginger ale. Ladle about 2/3 cup of mixture into a plastic cup and freeze; repeat with remaining fruit salad and cups. Remove from freezer about 1 hour before serving.

By Linnea Beebe

Orange Baked Acorn Squash
Dinner American

Orange Baked Acorn Squash

4.1

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Fill a baking dish with about 1/2 inch water. Place squash halves cut side down in the dish. Bake 40 minutes in the preheated oven.
  3. 3 Whisk orange juice, butter, brown sugar, nutmeg, and cinnamon together in a bowl.
  4. 4 Turn squash halves cut side up. Drizzle evenly with orange juice sauce. Continue baking until squash is tender, about 20 minutes more.

By Susan

Pumpkin Dip
Appetizer American

Pumpkin Dip

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Beat confectioners' sugar and cream cheese in a medium serving bowl with an electric mixer until smooth. Gradually blend in pumpkin. Mix in cinnamon, pumpkin pie spice, and juice concentrate until well blended. Chill in the refrigerator until serving.

By SUE CASE

Adult Slushies
Drink American

Adult Slushies

4.3

Prep
10 min
Cook
Total
1450 min

Instructions

  1. 1 Mix vodka, brandy, orange and lemon juice concentrate, cherries and grapefruit soda together in a large plastic mixing bowl. Cover the mixture with a tight fitting lid. Freeze the mixture for one or two days.
  2. 2 When you are ready to serve the drink, use an ice cream scoop and place one or two scoops of the mixture into glasses. Fill the rest of the glass with lemon/lime flavored soda pop. Stir and serve.

By qweenbee53

Rhubarb Slush
Drink American

Rhubarb Slush

4.7

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat and cook until tender.
  3. 3 Drain; mash or purée in a blender.
  4. 4 Stir together rhubarb purée, sugar, orange juice concentrate, lemonade concentrate, gin, and water.
  5. 5 Freeze for 1 to 3 hours, depending on the consistency you like.
  6. 6 Place scoops of the frozen mixture into serving glasses and fill the rest of the glass with lemon-lime soda.

By Bonnie

Bourbon Slush
Drink American

Bourbon Slush

4.7

Prep
10 min
Cook
Total
500 min

Instructions

  1. 1 Stir pineapple juice, black tea, bourbon, sugar, lemonade concentrate, and orange juice concentrate together in a large bowl or container. Pour into shallow bowls or dishes. Freeze 8 hours to overnight.
  2. 2 Set slushies aside at room temperature for about 10 minutes; chop with a wire whisk or potato masher for a slushy consistency. Scoop into glasses; top with lemon-lime soda.

By Robbie Rice

Brandy Slush
Drink American

Brandy Slush

4.9

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Steep tea bags in 2 cups boiling water for 10 minutes.
  3. 3 Meanwhile, place remaining 3 cups boiling water in a 9x13-inch pan. Stir in sugar until dissolved. Stir in brandy, lemonade concentrate, and orange juice concentrate until combined.
  4. 4 Remove tea bags and stir tea into brandy mixture.
  5. 5 Freeze 8 hours to overnight.
  6. 6 To serve, scoop desired amount into a glass. Fill the glass with lemon-lime soda; stir.

By MsMayberry

Green Punch
Drink American

Green Punch

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Dissolve gelatin in 1 quart of hot water in a large saucepan; allow to cool.
  3. 3 When gelatin is cool, pour into a large punch bowl. Stir in pineapple juice, orange juice concentrate, sugar, and 4 ½ cups cold water.
  4. 4 Pour in ginger ale just before serving.

By Alena

Beet Salad with Goat Cheese
Dinner American

Beet Salad with Goat Cheese

4.7

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Place beets into a saucepan; add enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut into cubes.
  2. 2 While beets are cooking, place walnuts in a skillet over medium-low heat. Heat until warm and starting to toast. Stir in maple syrup; cook and stir until evenly coated, then remove from heat and set aside to cool.
  3. 3 To make the dressing: Whisk orange juice concentrate, balsamic vinegar, and olive oil together in a small bowl.
  4. 4 Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over greens. Place equal amounts of beets over greens and top with pieces of goat cheese. Drizzle dressing over each salad.

By Donna

Frozen Summer Slush
Drink American

Frozen Summer Slush

4.6

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 Bring 7 cups water to a boil in a large saucepan over high heat. Add sugar; stir until dissolved. Set aside to cool.
  2. 2 Meanwhile, place tea bags in 2 cups boiling water in a heat-proof glass measuring cup; steep until reaches desired strength.
  3. 3 Combine sugar-water mixture, steeped tea, lemonade concentrate, and orange juice concentrate in a large freezer-safe container; stir in gin. Freeze for 8 hours to overnight.
  4. 4 Place several scoops in a tall glass; fill with any clear, carbonated beverage.

By JAMBIS

Kerri's Holiday Punch
Drink American

Kerri's Holiday Punch

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 In a large punch bowl combine whiskey, lemon juice, lemonade concentrate, and orange juice concentrate.
  3. 3 Stir in lemon-lime soda and add a few drops red food coloring.
  4. 4 Float orange and lemon slices for garnish.

By Kerri MacDonald

Whiskey Slush
Drink American

Whiskey Slush

4.9

Prep
10 min
Cook
Total
1450 min

Instructions

  1. 1 Combine water, tea, whiskey, lemonade concentrate, sugar, and orange juice concentrate in a large plastic container; stir well. Freeze for 24 hours.
  2. 2 Scoop slush into a tall glass, filling 3/4 full. Add ginger ale to fill glass; stir. Garnish with lemon wedges.

By Bea Gassman

Brenda's Strawberry Slush Delight
Drink American

Brenda's Strawberry Slush Delight

4.8

Prep
25 min
Cook
5 min
Total
510 min

Instructions

  1. 1 Bring water and sugar to a boil in a saucepan over medium-high heat until sugar dissolves. Cool simple syrup.
  2. 2 Meanwhile, place strawberries in a blender; blend until puréed. Set aside.
  3. 3 Combine simple syrup, puréed strawberries, pineapple juice, orange juice, and lemonade in a 6-quart container; stir in rum. Transfer mixture to a large plastic ice cream pail; freeze 8 hours to overnight.
  4. 4 Scoop ½ cup frozen mixture into an 8-ounce glass; fill with lemon-lime soda.

By Brenda

Orange Turkey Brine
Dinner American

Orange Turkey Brine

4.8

Prep
15 min
Cook
15 min
Total
510 min

Instructions

  1. 1 Combine water, orange juice concentrate, salt, orange slices, lemon slices, lime slices, thyme, black pepper, garlic, and bay leaves in a large stockpot; bring to a boil. Remove from heat; cool to room temperature.
  2. 2 Wash and pat turkey dry (make sure giblets are removed). Place turkey, breast-side down, into brine, making sure the cavity is filled. Place the stockpot in the refrigerator. Brine turkey for 8 to 48 hours.

By TIMP132

Rachel's Sugar Plum Spice Jam
Pantry American

Rachel's Sugar Plum Spice Jam

4.7

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Heat plums, pineapple, orange juice concentrate, apple juice, and lemon juice in a large pot over medium-low heat, covered; cook until plums are soft, 15 to 20 minutes. Mash plums and pineapple with a potato masher until thoroughly broken up, leaving small chunks in mixture.
  2. 2 Bring mixture to a slow simmer; stir in pectin, butter (to reduce foaming), cloves, and allspice. Increase heat to high; bring to a full, rolling boil for 1 minute, stirring constantly. Stir in sugar, stirring constantly; cook at a full, rolling boil, 1 minute more. Off heat, stir in red food coloring until evenly colored; skim off any foam.
  3. 3 Inspect 10 (12-ounce) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. and lids in boiling water for at least 5 minutes.
  4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover the pot, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.

By Rachel Dobbs

Kale, Cabbage, and Brussels Sprout Salad
Dinner American

Kale, Cabbage, and Brussels Sprout Salad

4.3

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
  2. 2 Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
  3. 3 Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
  4. 4 Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.

By Crystal S

Pork Tenderloin with Peaches
Dinner American

Pork Tenderloin with Peaches

4.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Reserve drippings in the skillet.
  2. 2 Dry pork tenderloin with paper towels and season both sides with salt, pepper, and 1/4 teaspoon ground ginger.
  3. 3 Increase heat to medium-high and brown tenderloin in the bacon drippings on all sides, 5 to 7 minutes. Removed browned tenderloin from skillet, transfer to a plate, and keep warm.
  4. 4 Reduce heat to medium. Add onion slices to the same skillet and stir until onions are soft and beginning to take on some color, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  5. 5 Add sliced peaches, chicken broth, orange juice concentrate, and remaining ground ginger. Bring to a boil and return tenderloin to the skillet. Pile peaches on top of the meat, cover, reduce heat to simmer, and cook until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  6. 6 Arrange pork and peaches on a serving platter.
  7. 7 Meanwhile, combine fish sauce, water, and cornstarch in a small bowl and stir until there are no lumps. Increase heat to medium and bring skillet contents back to a boil. Add cornstarch mixture to the liquid in the skillet and stir quickly until sauce is bubbly and thickened, about 5 minutes.
  8. 8 Pour sauce over pork and peaches. Crumble up cooked bacon and sprinkle over the peaches. Garnish with parsley, if desired, and serve warm.

By Bibi

Chicken Adovada
Breakfast American

Chicken Adovada

5.0

Prep
45 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Lightly toast peppers on the bare surface of a large Dutch oven over medium heat, stirring, until the peppers begin to have a toasted aroma, 2 to 5 minutes. Remove from heat immediately.
  2. 2 Add chicken stock, orange juice concentrate, vinegar, dates, and chipotle peppers. Bring to a boil, then reduce the heat and simmer, uncovered, for about 15 minutes.
  3. 3 Using a stick blender, puree the pepper mixture until smooth.
  4. 4 Add bay leaves, cumin, and oregano to pepper sauce; leave sauce on low simmer while preparing chicken.
  5. 5 Pat chicken dry with paper towels. Heat olive oil in a large non-stick skillet over medium heat. Add in chicken pieces all at once; allow to cook undisturbed until browned, about 8 minutes. Add browned chicken to the pepper sauce.
  6. 6 Cook onion slices in the same skillet until beginning to brown slightly, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds more.
  7. 7 Add skillet contents to the chicken and pepper sauce. Bring to a boil, then reduce heat to simmer. Cover partially with a tilted lid to allow some liquid to evaporate. Simmer, stirring occasionally, until chicken is fall-apart tender, about 1 hour. Season to taste with salt.
  8. 8 To serve, spoon into corn tortillas, and serve with sliced red onions, cilantro, cheese, and lime wedges.

By Bibi

Cranberry-Orange Tea Ring
Breakfast American

Cranberry-Orange Tea Ring

4.9

Prep
30 min
Cook
35 min
Total
135 min

Instructions

  1. 1 Dissolve yeast in 1/4 cup warm water in a large bowl; stir. Stir in warm milk, marmalade, 1 whole egg, and 2 tablespoons melted butter to combine. Whisk flour, oats, and salt together in a separate bowl; stir into yeast mixture until moistened.
  2. 2 Turn dough out onto a flat surface and knead until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover bowl and let rise until doubled in volume, about 30 minutes.
  3. 3 Meanwhile, combine cranberries, brown sugar, and 6 tablespoons water in a small saucepan over medium heat; cook until cranberries begin to soften, 10 to 15 minutes. Off heat, stir in walnuts, 1 1/2 tablespoons butter, and lemon juice; cool.
  4. 4 Punch down dough and turn onto a lightly floured surface; roll into a 10x20-inch rectangle.
  5. 5 Whisk 1 egg white and 1 teaspoon water together; lightly brush over dough. Spread cranberry filling over dough, leaving a 1-inch border on all sides. Roll up dough tightly, starting from 1 long edge; seal edges and cut off any tapered sides with no filling.
  6. 6 Transfer roll to a large baking sheet; join ends together to form a ring. Cut 2/3 of the way through dough, at 1-inch intervals, using sharp kitchen shears. Gently twist each slice to expose swirled filling. Gently reshape dough into a perfect ring. Cover ring; let rise until doubled in volume, 20 to 25 minutes.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C).
  8. 8 Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before transferring to a wire rack to cool completely.
  9. 9 Stir confectioners' sugar and orange juice concentrate together in a small bowl; whisk in enough water to reach a glaze-like consistency. Drizzle glaze over tea ring; let glaze set before slicing ring.

By larkspur