9,479 juice recipes

Squid is cooked in a base of delicious seasonings made with onion, garlic, hot chili peppers and paprika, which gives the squid lots of yumminess and great texture.

A silky Belgian cream cheese tart with lemon juice and whipping cream, baked in an 8-inch tart shell and brushed with a glossy egg wash. Light, creamy, and elegant.

Grilled baby back ribs with a peach preserves and honey mustard glaze. Sweet, tangy, and charred on a hot grill with no precooking needed.

The legendary world's largest apple pie recipe: 320 bushels of apples, 1400 pounds of sugar, and 352 pounds of flour baked in an 18-foot cinder block oven. Feeds 15,000 hungry folks!

Roasted beet and pearl onion salad layered with fresh orange slices, a hazelnut oil and orange juice dressing, toasted hazelnuts, and grated pecorino. Earthy, citrusy, vivid: a winter side that holds its own on any dinner platter.

Griddle cakes made with Cream of Rice cereal for a lightly crisp, tender texture. Quick to mix, 10 minutes to rest, and golden brown on a hot griddle.

A delectable cheesecake made with lady fingers and white chocolate that's perfect for Easter!

Orange star anise biscochitos: traditional New Mexican holiday cookies flavored with anise and orange juice, rolled and cut into shapes, then dusted with cinnamon sugar. Crisp, fragrant, and built for gifting.

Orange barbecued chicken marinated overnight in orange juice concentrate and teriyaki sauce. Grilled over charcoal and basted for a sweet, glossy, caramelized finish.

Neptune Gazpacho blends tomato and clam juice with cucumber, avocado, and fresh dill, topped with shrimp for a chilled no-cook seafood soup.

Greek lamb souvlaki meatballs loaded into warm pita bread with shredded lettuce and a cool cucumber-yogurt-mint sauce. Seasoned with oregano, rosemary, thyme, and fresh lemon.

Warm fajita rice salad with lime-marinated sirloin, corn, black olives, cherry tomatoes, and a zesty picante dressing. Tex-Mex meets rice bowl in one bold platter.

Thai kanom jin nam prik curry noodles built on a fragrant coconut-moong bean sauce with red curry paste, tamarind, and crispy fried shallots and garlic. Rich, tangy, and earthy, served over soft rice noodles with long beans and sprouts.

Whole poached salmon served cold with cucumber scales and a creamy dill sauce. A stunning buffet centerpiece cooked in court bouillon.

A colorful layered 4th of July alcoholic drink for the adults with the kick of Jalepeno and tequila!

This award-winning treat is has won the hearts of many with its perfect combination of moist, tender cake and the sweet, tart flavor of apples.