Juice recipe recommendation engine to give me recipes based on the ingredients I already have?

  • Juice recipe recommendation engine to give me recipes based on the ingredients I already have? Matt

    Does anyone know of a website where I could enter a bunch of ingredients that I have and it would return a list of possible juice recipes for my juicer? Like a WolframAlpha for recipes?

    I've seen a bunch of juice recipe sites and many times I'm missing just one ingredient, or all the ingredients. I think it would be cool if I could, at any given time, enter what I have on hand then get a list of possibilities.

  • Search engines like that, as you know, are more complicated to build than the standard recipe searches you see in most places, and many websites that have food recipes and are heavily utilized don't have them.

    If you want to ultimately be able to make juice based on the ingredients on hand, what I'd recommend is becoming more proficient at matching flavor profiles and knowing what the essentials of juice are. You can learn more about possible good flavor pairings at this website (more info about the website's technique for pairing flavors). You can also learn a ton at khymos.org or from The Flavor Bible by Page and Dornenburg. For learning ratios, start with simple recipes such as these or even try and break down your ideal juice by sugar and water components and then look at how much sweetness and water are in each possible ingredient.

    If you get stuck on a particular recipe, you can always ask how to improve it here.

  • http://juicerecipes.com/ Is a great website. They have search by ingredient.

Related questions and answers
  • I'm looking for a recipe for orange mousse without eggs, but hopefully with gelatine. I've tried to search for some recipes on google but didn't really find anything too good. I have a very delicious recipe for mango mousse that I found on google that I've tried a lot of times. It would be great if someone could guide me with substituting it with orange rind/juice. I know that Orange recipes can become a bit bitter if not handled properly. Here's the Mango mousse recipe, which is a part of a mango mousse cake. 450 gr. mango 75 gr. sugar 2 tablespoons lemon juice 3 1/2 teaspoons gelatin 500

  • I am planning on making a Gift In a Jar for a cake. An example of a Gift In a Jar can be found here. Basically I would be putting the following ingredients in the jar: Flour Cocoa Baking powder Baking soda Salt Cinnamon White sugar Brown sugar Chopped Almonds The recipe just calls for me to put all the ingredients into a bowl, mix and pour into a pan. No seperation of dry and wet ingredients here. The other ingredients that aren't included in this list is shredded zucchini, orange zest, milk, vanilla, eggs and oil. Would this work together?? Are there any specific ingredients that I

  • I have a recipe that requires pumpkin, but I would like not to use it. Are there other vegetables, or combination of vegetables I could use? I would like to get the same consistency; if then the taste is similar, that is a bonus. I report the list of ingredients used for the recipe: Tofu (250 gr) Onion (1) Pumpkin (200 gr) Parsley Pasta (400 gr) The pumpkin is cut in cubes, cooked covered with few water for 15 minutes, and then the other ingredients are added. All is cooked for 10 minutes more.

  • I make jam all the time, using pectin. But the recipes only list a few dozen common fruits. Recently, I wanted to make crabapple jam or jelly, and I found a recipe that essentially had me cook the whole fruit in water, juice it, add about an equal amount of sugar to the juice, and cook it to slightly above boiling (220 F). I have some juiced oregon grape, and I want to make it a jelly, and I've found a page that sounds like it's the same idea as the crabapples: about equal amounts juice and sugar, boil to a jell stage. So, can I do that with most sour fruits? I guess the question

  • am doing first is creating a leek juice. I have tried it a couple ways. One is to stick a bunch of leek bottoms in a Cuisineart. Then I cook for a few minutes, strain through a cheese cloth and let cool. I take about 100ml of that "juice" (once it is cooled) and add in about 1 gram of agar. I have tried 1.) beating it in a bowl by hand 2.) mix it, then heat it, then beat it by hand. Both ways fail. I also tried with egg whites. Same procedure for the juice, but I added in 1 egg white per 100ml. Way too runny. Would never foam. I then added in 2 egg whites. Still never foamed. I even added

  • I have a wonderful pancake recipe that I would like to convert into a waffle recipe. Is there a generally accepted formula for doing this? Based on other recipes I've seen, it looks like the amount of oil is the main difference. Would more flour or other ingredients need to be added to compensate for additional oil? Are there any specific pitfalls to avoid?

  • I have a caramel recipe that calls for hot raspberry puree to be added near the end of cooking. I'm assuming that the seeds are supposed to be removed, so how is this different from raspberry juice? I have a bag of frozen raspberries. Could I just thaw them and put them through a mesh sieve (the way I would make juice)?

  • I just made a pot roast on the stove, vaguely following this recipe. My altered ingredients list would look something like this: some quick sprays of oil on the saucepan and meat while searing.... about 2 tsp. maybe ΒΌ C of olive oil enough water to cover the roast in the pot. Other than the ingredients list, my deviations from the recipe were I think limited to the fact that I put the carrots and potatoes in at the beginning. I may have let it simmer a bit (<= 30 min) longer than the prescribed amount of time. The roast was not tied during cooking. It turned out

  • I made some molten cakes the other day, using this recipe from Betty Crocker. However, it is very "cakey." The molten cakes I've had before in restaurants have had more of a "truffle" consistency. Much denser, and smoother in consistency (I'm unsure if this is what is meant by "fudge like" or not). The molten part of the restaurant cake also seems thicker. I'm assuming this is related to the relative densities of the cakes. Is this a simple instance of just needing to reduce the flour? Or is there more to it? Here is a list of the ingredients the recipe calls for: Unsweetened baking

Data information