9,479 juice recipes

Hamburger minestrone soup: a hearty one-pot beef soup with potatoes, carrots, celery, cabbage, tomatoes, and rice. An Italian-American twist on classic minestrone.

These scrumptious snacks made with gingerbread cake mix and almonds will have you going bananas!

Mike's Baked Stuffed Eggplant fills eggplant shells with a Parmesan, breadcrumb, and egg stuffing, then bakes over a rustic potato-tomato sauce for 90 minutes. A hearty Italian-style vegetarian main.

Tender veal cutlets pounded thin, lightly floured, and pan-fried in butter until golden, then finished with fresh lemon juice and parsley. An Italian classic ready in under 30 minutes.

A vibrant kale and mango salad with massaged kale, sweet mango, and crunchy toasted pumpkin seeds in a honey-lemon dressing. Fresh, healthy, and tossed together in minutes.

If you're looking for a new salad, this exciting recipe is perfect for you and those hot summer days!

Lamb and potato ragu braised in tomato with butter-browned onion and carrot. A rustic Italian one-pot stew where the potatoes absorb all the rich, meaty juices.

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.

Classic tabbouleh salad with bulgur wheat, fresh tomatoes, cucumber, mint, parsley, and a lemon-olive oil dressing. A no-cook Middle Eastern grain salad that improves as it chills.

A warm citrus-banana sauce simmered with butter, fresh orange and lemon juice, cinnamon, and honey. Ready in 15 minutes and made to pour over pancakes, waffles, or French toast.

Pan-fried fish fillets with brown butter and lemon sauce. Works with red snapper, grouper, or chicken breast. A classic French meuniere-style technique.

Fruit and cheese pita pockets stuffed with low-fat cottage cheese, diced cheddar, kiwi, pineapple tidbits, and chives for a quick no-cook lunch ready in 10 minutes.

Lemon semolina cookies with fresh zest, fresh juice, and a sandy crunch from durum flour. Italian-style slice-and-bake cookies with a chewy center and crystalline sugar top.

Lemon meringue pie sweetened with Fruit Sweet (peach, pear, pineapple juice concentrate) instead of refined sugar. Tangy lemon curd under vanilla meringue with no cane sugar in sight.

New Orleans daube with a 4-5 pound beef roast braised low and slow with salt pork, sherry, cloves, and thyme, served sliced over spaghetti with pan juices.

Baked peas layered with green bell pepper, onion, and canned tomatoes in a simple vegetable casserole. An old-fashioned side dish baked uncovered in tomato juice until tender.