9,486 juice recipes

Many-fruited mustard combines sharp prepared mustard with diced dried apricots, peaches, figs, cherries, and raisins in a white wine vinegar and sugar syrup. Sweet-spicy condiment for cheese boards and ham.

A scrumptious bread pudding made with pina colada drink mix, pineapple juice, bananas and cream of coconut.

Tender eggplant simmered with tomatoes, bay leaves, caraway seeds, and a bright splash of lemon and red wine vinegar. A tangy, vegan-friendly side dish ready in 45 minutes.

Sweet and savory sausage bites in a sticky pineapple-brown sugar glaze with green peppers and cherries. A retro party appetizer made for the chafing dish.

Baked eggplant halves stuffed with spiced couscous, tomatoes, scallions, garlic, and wheat germ, seasoned with cumin, chili powder, and turmeric. A satisfying vegetarian main ready in one hour.

Bread machine coconut oat bran bread with canned pears, whole wheat flour, rolled oats, and almond extract. A unique, lightly sweet loaf with tropical and fruity flavors.

Thick-cut sirloin steak marinated in lemon juice, Worcestershire, and mustard, then grilled over charcoal. Bright citrus cuts through the rich beef for a bold summer grill recipe.

This is an easy and tasty recipe, arugula with walnuts, mix very well, and a lot of vintamin!

Asian-style marinated sirloin strips soak in a 5-ingredient marinade of orange juice, soy sauce, dry sherry, garlic, and ginger, then grill medium-rare in about 8 minutes.

Delicious and nutritious wraps are perfect party food especially when you have vegetarian friends or family members showing up.

Curry-spiced shrimp and grouper chowder built on a butter-flour roux, chicken broth, clam juice, and half-and-half with tender potato cubes. A creamy Gulf Coast-style seafood chowder with a warming Indian twist.

Easy to make and turns out moist and fluffy using pistachio pudding mix.

Grilled salmon fillets rubbed with turmeric and black pepper, then topped with a tangy-sweet tamarind sauce loaded with garlic, serrano chiles, and green onions. Bold Southeast Asian flavors in 30 minutes.

Fried chickpeas sauté cooked garbanzos with browned onions, lemon juice, parsley, mint, cinnamon, garlic, turmeric, and cumin for a fragrant Middle Eastern side. Equally delicious hot from the pan or cold for picnics.

A tangy, jewel-toned tomato aspic loaded with crunchy celery, green peppers, and green beans. This vintage molded salad brings old-school Southern charm to any potluck or holiday spread.

Passover sponge cake with pineapple juice concentrate, almonds, lemon and orange zest, made with potato starch and cake meal. Light, airy, and flour-free.