4,292 juice recipes

Pomegranate Ariel with jewel-toned pomegranate seeds, currants, and slivered almonds under a blended papaya-orange sauce. A no-cook tropical fruit dessert served in goblets.

Fruit salad is always welcomed by kids and wwomen, this vanilla fruit salad is a good flavour!

Whole pears poached in spiced white wine with cinnamon, cloves, ginger, vanilla bean, and citrus zest, served warm with burnt sugar ice cream. An elegant make-ahead dessert.

Lemon bisque is a vintage no-bake dessert: whipped evaporated milk and lemon Jello layered between sweet graham cracker crumbs for a tangy, fluffy refrigerator cake.

Pecan cheese gelatin salad with pineapple, cottage cheese, whipped cream, marshmallows, and sour cream set in a fruity mold. A classic Southern potluck side.

Easy bundt cake made with yellow cake mix, orange Jell-O, apricot nectar, and chopped nuts. Finished with a tart sour orange glaze. Mix everything in one bowl, bake, and glaze. Serves 8.

Extra-firm Jello Jigglers made with double the gelatin for a bouncy, finger-food texture. Two ingredients, no cooking, and kids love cutting them into fun shapes.

Greek mushroom salad: button mushrooms simmered in olive oil, white wine, and lemon with bay, thyme, coriander, and fennel seed. A meze-style cold mushroom salad served the Mediterranean way.

Whole trout stuffed with sauteed carrots, onions, and celery, seasoned with lemon, thyme, and butter, then wrapped in foil and baked until flaky. Works in the oven or over campfire coals.

Coconut macaroons with crushed pineapple, toasted almonds, and sweetened condensed milk. Tropical, chewy drop cookies with a hint of lemon zest and almond extract.

Chinese mixed fruit dessert with grass jelly cubes, lychee, and mandarin oranges. Refreshing 3-ingredient cold dessert, perfect for hot summer days.

Use on cakes or cookies or anywhere you need a sweet shiny glaze.

Santa Maria-style grilled tri-tip marinated 24 hours in red wine, olive oil, Worcestershire, soy sauce, and garlic. Central California barbecue at its finest.

Gaslight Restaurant peppercorn dressing with Parmesan, cracked black pepper, garlic, Worcestershire, and hot sauce in a mayo base. A bold, restaurant-style dressing you can make at home.

Chilled pasta salad with flaked salmon, avocado, red bell pepper, cilantro, and lime-mayonnaise dressing: creamy, fresh, served on lettuce with paprika garnish.

Beet and potato salad with a raw garlic-lemon dressing, tossed with the beet greens. A zero-waste, no-mayo root vegetable salad served chilled with crusty bread.