2,310 8 juice recipes

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

Slow-roasted wild duck basted in flambed dry sherry with onion juice, white pepper, and red pepper flakes. Braised breast-side down for tender, flavorful meat.

Marinated Gulf shrimp with cellophane noodles: poached jumbo shrimp soaked in a lime, ginger, cilantro, and Szechuan peppercorn marinade, served cold over glass noodles with red cabbage and carrots.

Rolled sole fillets stuffed with spinach-nutmeg mousse and a whole shrimp, baked in white wine, then draped in a mushroom cream sauce. Dinner party elegance at its finest.

Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.

Fantastic and can leave ingredients out or subsitute and still fabulous. Excellent for lunches on toasted bagels or crackers for a party. I have made this several times and it is always a hit!!!

Cajun-style guacamole with crumbled feta, Creole mustard, Worcestershire sauce, hot sauce, and white wine vinegar. Not your standard guac, this one has a Louisiana kick.

Light salmon mousse made with canned and smoked salmon, Greek yogurt, ginger, and whipped egg whites, served with a grapefruit-walnut oil salad. An elegant British-style starter.

Look so appealing, and taste delicious too. An excellent dessert to impress your guests.

Spicy Indian lamb curry with garam masala, cayenne, and cardamom, simmered until the meat is tender and the sauce is thick enough to coat a spoon.

Greek beef pita pockets stuffed with seasoned patties made with oregano, cinnamon, and red wine vinegar, topped with cucumber, lettuce, and a cool yogurt mint sauce.

Shrimp scampi sauteed in butter with garlic, lemon juice, and a hit of Tabasco. Five minutes from pan to plate over angel hair pasta or rice. The classic Italian-American restaurant dish made faster than takeout.

Iced cucumber yogurt soup: a no-cook chilled soup blended with mint, scallion, lemon, and garlic, then enriched with sour cream and yogurt. The summer starter that cools the room as it cools the palate.

Ricotta and sour cream cheesecake sweetened with honey, baked in a water bath, and topped with fresh strawberry sauce, kiwi, and berries. Lighter than a classic New York style.

Coriander flank steak marinated in lemon juice, soy sauce, olive oil, ground coriander, and garlic, then grilled and finished with fresh cilantro. A quick-grilling steak with warm, citrusy spice.

Quail breasts braised in a lemon-butter sauce with mushrooms, nutmeg, sherry, and Angostura bitters. A Southern-style game bird dish served over egg noodles.