2,686 juice recipes

Whole chicken slow-cooked with parsnips, carrots, white wine, and fresh oregano. Set it and forget it for 8 hours, then reduce the pan juices into a rich sauce.

Papayas with shrimp: curried shrimp salad with chutney and lemon juice piled into ripe papaya halves. A light tropical lunch that looks like a resort plate.

German beef rouladen stuffed with Dijon mustard, crumbled bacon, carrots, onions, and dill pickle spears, browned and braised until fork-tender in pan juices.

Grilled veggie burger with pineapple, red onion, Swiss cheese and lettuce on a whole wheat bun. Tropical vegetarian burger ready in 20 minutes.

Very beautiful ice cream, definitly will make it again.

A creamy garlic sauce made with shrimp and sweet bell peppers that tastes wonderful over rice or noodles.

Fresh pineapple soaked in dark rum and ginger, served in the shell with toasted coconut. A tropical no-cook dessert that marinates in the fridge for stunning presentation.

Cube steaks marinated overnight in seasoned salt and red wine, coated in Bisquick, pan-fried until crispy in butter and oil, then baked until tender. A two-step method for the crunchiest chicken fried steak.

If you love the taste of lamb, you will enjoy every bit of this succulent dish.

Whole poached salmon served with a warm lobster butter sauce made from reduced shell stock and lemon. An elegant British-style centerpiece for special occasions.

Italian braised artichokes with garlic, parsley, and toasted bread crumbs. Halved artichokes simmer until tender, then broiled for a crispy golden top. A simple, elegant side dish.

Marinated prawns soak cooked shrimp in a spicy white vinegar bath with whole chilies, oregano, carrots, and stuffed olives for two days. A make-ahead Caribbean-style escabeche appetizer.

Sea scallops sauteed with shallots, garlic, tomato, and fresh oregano, served on garlic-rubbed French bread toasts. An elegant appetizer with a light, lemony pan sauce.

French-style escargots baked on mushroom caps with a white wine, garlic, parsley, and butter sauce. A classic bistro appetizer served with crusty bread for sopping up the pan juices.

Rahmschnitzel is a classic German veal escalope pan-fried and served under a silky cream sauce with button mushrooms, chives, and a whisper of nutmeg. Weeknight-elegant.

Spring mix salad with sauteed shrimp and sliced fennel in a sherry vinegar and shallot vinaigrette. A light, elegant main course salad ready in 20 minutes with bright citrus and anise notes throughout.