304 orange juice recipes

Herb crusted lamb chops marinated in toasted cumin, garlic, lemon, orange juice, and two kinds of basil, then grilled over charcoal. A bright, citrus-forward rub that balances rich [lamb](/recipes/lamb) beautifully.

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

Orange-onion dressing with fresh orange juice, grated onion, honey, and mustard. A bright citrus vinaigrette that comes together in one jar with a quick shake.

Fresh fruit ambrosia with a blended banana and orange juice dressing, spiced with nutmeg and cardamom, topped with coconut. No mayo, no marshmallows.

Oat bran hot cereal cooked in orange juice with raisins and cinnamon. A quick 5-minute high-fiber breakfast with stovetop and microwave directions.

Mushrooms Barcelona: fresh mushrooms sauteed in butter, finished with dry sherry, lemon juice, orange peel, toasted walnuts, and parsley. A Spanish-style tapas appetizer ready in 20 minutes.

Whole chicken pieces swim in orange juice with warming spices like cinnamon, ginger, and cloves for an aromatic microwave dinner that's ready in 30 minutes. A fast weeknight solution with bold flavor.

Chicken breasts braised in a peach and orange sauce with sauteed mushrooms, duck livers, and a hollandaise finish. Browned under the broiler for a golden glaze, this is dinner party elegance in one pot.

Florentine cups: miniature honey-almond cereal cups with coconut, raisins, and orange zest, finished with a citrus icing drizzle. Italian florentine cookie meets mini muffin.

A scrumptious side dish that has a unique flavor everyone in your family will love.

Rainbow Holiday Cup cocktail with rum, cinnamon schnapps, orange juice, bitters, and grenadine over ice. A festive mixed drink served cold or heated as a warm holiday toddy.

Spinach and grapefruit salad with papaya, orange sections, radicchio, and onion rings in a lemon-paprika dressing with red pepper flakes. A bright, tropical no-cook salad.

Huachinango: grilled red snapper marinated overnight in achiote (annatto) paste with garlic, orange juice, and oregano. The Yucatecan fish classic with deep red color and citrus-spice depth.

Texas-style ribs are pork spareribs par-roasted to render fat, then oven-basted in a tangy citrus-ketchup sauce with horseradish and hot sauce. Sticky, sweet, and sharp with a sharp Hill Country edge.

Orange and spice pot roast braised with orange juice, stewed tomatoes, cinnamon, whole cloves, and bacon drippings. A warmly spiced chuck roast with homemade pan gravy.

Roasted citrus chicken marinated overnight in lemon, lime, and orange juice with cumin and crushed red pepper. Basted until golden with roasted Vidalia onions.