Type what you have

Ingredients

• ✓ raisin
• vegetable broth
• butter
• date
• apricot
• couscous
• cinnamon
• almond

Instructions

1. 1 Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

By Christina S

Ingredients

• ✓ raisin
• long grain white rice
• salt
• turmeric
• sugar
• cinnamon
• butter
• water

Instructions

1. 1 In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered. When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork. Keep warm until serving time.

By DEONI

Ingredients

• ✓ raisin
• carrot
• chickpea
• olive oil
• lemon juice
• cumin
• chili powder
• salt
• black pepper
• feta cheese

Instructions

1. 1 Combine carrots, garbanzo beans, and raisins together in a bowl.
2. 2 Whisk olive oil, lemon juice, cumin, chili powder, salt, and ground black pepper together; stir into carrot mixture. Marinate carrot mixture for 2 hours. Serve with crumbled feta cheese.

By bfr610

Ingredients

• ✓ raisin
• olive oil
• butter
• celery
• sweet onion
• garlic
• jasmine rice
• green onion
• curry powder
• salt
• saffron thread
• cayenne pepper
• chicken stock

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil and butter in a skillet over medium-high heat. Cook celery, sweet onion, and garlic until the onion is translucent, about 5 minutes.
3. 3 Combine rice, green onions, raisins, curry powder, salt, saffron, and cayenne pepper in a 9x13-inch baking pan; stir well. Stir in the celery mixture and chicken stock. Cover pan tightly with aluminum foil.
4. 4 Bake in the preheated oven until rice is tender, about 35 minutes. Let stand for 5 minutes; fluff with a fork.

By jules

Ingredients

• ✓ raisin
• olive oil
• onion
• lamb
• cumin
• coriander seed
• ginger
• cinnamon
• salt
• black pepper
• pear
• almond

Instructions

1. 1 Heat oil in a large pot or Dutch oven over medium heat. Add onion; cook and stir in the oil until soft. Add lamb meat to the pan; fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt, and pepper. Pour just enough water into the pot to cover the lamb.
2. 2 Cover the pot; simmer over low heat until lamb is tender and the mixture is stew-like, about 1 ½ to 2 hours. Remove lid a little after an hour if there appears to be too much liquid.
3. 3 Add pears, golden raisins, and almonds to the stew; cook for another 5 minutes or so, until the pears are soft.

By MAX BOSIO

Ingredients

• ✓ raisin
• vegetable oil
• onion
• ground beef
• milk
• bread
• chutney
• curry powder
• apricot jam
• salt
• black pepper
• egg
• salt
• bay leaf

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Heat oil in a large skillet over medium-high heat. Cook onions in hot oil until soft, 2 to 3 minutes. Crumble ground beef into the skillet; cook and stir until brown, 8 to 10 minutes.
3. 3 Pour milk in a shallow dish. Soak bread in milk. Squeeze excess milk from bread and set milk aside.
4. 4 Add bread to beef mixture. Stir in raisins, chutney, curry powder, apricot jam, salt, and black pepper. Pour mixture into the prepared baking dish.
5. 5 Bake in the preheated oven for 1 hour.
6. 6 Whisk together reserved milk, egg, and a pinch of salt. Pour over top of beef mixture. Lay bay leaf on top of milk mixture.
7. 7 Continue baking until top is golden brown, 25 to 30 minutes. Remove bay leaf before serving.

By trixie

Ingredients

• ✓ raisin
• butter
• onion
• egg
• milk
• oat
• almond
• vinegar
• curry powder
• sugar
• salt
• turmeric
• black pepper
• ground beef
• bay leaf

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
2. 2 Melt butter in a large skillet over medium heat. Cook and stir onions in hot butter until browned, 5 to 7 minutes.
3. 3 Combine 2 eggs, 1 cup milk, oats, raisins, almonds, vinegar, curry powder, sugar, salt, turmeric, and black pepper in a large bowl. Add cooked onion and ground beef; mix well. Spread beef mixture evenly into the prepared baking dish; top with bay leaves.
4. 4 Bake in the preheated oven for 30 minutes. Remove from the oven and drain excess fat from beef.
5. 5 Beat together remaining egg and 1/4 cup milk in a small bowl until well combined; pour over beef mixture.
6. 6 Continue baking in the oven until the top is beginning to brown, about 30 minutes more. Remove and discard bay leaves to serve.

By Kerrijoi

Ingredients

• ✓ raisin
• oil
• onion
• ground beef
• bread
• milk
• egg
• white vinegar
• sugar
• turmeric
• salt
• curry powder
• black pepper
• bay leaf
• chutney

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium-high heat; add onion and saute until browned, about 5 minutes. Add ground beef to onion and saute until browned, about 5 minutes.
3. 3 Soak bread in 1/4 cup milk in a small bowl, mash, and add to ground beef mixture; stir in 1/2 of beaten egg, raisins, vinegar, sugar, turmeric, salt, curry powder, and ground black pepper.
4. 4 Transfer beef mixture to glass baking dish; insert bay leaves.
5. 5 Bake in preheated oven for 30 minutes. Whisk remaining 1/2 egg and remaining 1/4 cup milk together in a small bowl; pour over meat mixture and return to oven for 30 minutes.
6. 6 Serve with chutney.

By Michelle

Ingredients

• ✓ raisin
• butter
• couscous
• water
• black pepper
• paprika
• cinnamon
• ginger
• cumin
• garlic salt
• all-purpose flour
• lemon juice
• tomato paste
• chicken broth
• apricot
• carrot
• onion
• chicken thigh

Instructions

1. 1 Layer chicken thighs, onions, carrots, raisins, and apricots in a slow cooker.
2. 2 Whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, paprika, and black pepper together in a bowl; pour over chicken and vegetables. Cover slow cooker.
3. 3 Cook on High 4 1/2 hours or on Low for 7 1/2 hours. Slightly shred chicken using 2 forks. Cook 30 minutes more.
4. 4 Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan; let stand until water is completely absorbed, 5 to 10 minutes. Fluff couscous with a fork. Serve chicken tagine over couscous.

By Holly Combs

Ingredients

• ✓ raisin
• cilantro
• chickpea
• kale
• water
• tomato sauce
• tomato
• potato
• salt
• curry powder
• cayenne pepper
• garam masala
• coriander
• cumin
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until onion is translucent, 5 to 7 minutes. Stir in cumin, coriander, garam masala, cayenne pepper, curry powder, and salt; cook until fragrant, about 1 minute. Add potatoes, diced tomatoes, tomato sauce, and raisins; add enough water to cover mixture. Bring to a simmer; cook until potatoes are soft, 10 to 15 minutes.
2. 2 Add kale and chickpeas; simmer until kale wilts, about 3 minutes. Sprinkle cilantro over stew; immediately remove pot from the heat.

By Mari

Ingredients

• ✓ raisin
• mint
• couscous
• orange juice
• chicken broth
• chickpea
• orange zest
• salt
• zucchini
• bell pepper
• red onion
• olive oil
• allspice
• coriander
• cardamom
• cayenne pepper
• clove
• ginger
• cumin

Instructions

1. 1 Place a large, heavy bottomed pot over medium heat. Stir in cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in bell pepper and zucchini; cook for 5 minutes. Stir in raisins, salt, zest, and chickpeas.
2. 2 Pour in chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

By BenevolentEmpress

Ingredients

• ✓ raisin
• spinach
• orange juice
• zucchini
• almond
• chickpea
• cayenne pepper
• sea salt
• cinnamon
• curry powder
• turmeric
• garlic
• olive oil
• onion
• carrot
• red bell pepper
• green bell pepper
• eggplant
• sweet potato

Instructions

1. 1 In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
2. 2 In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
3. 3 Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
4. 4 Add spinach to pot and cook for 5 more minutes. Serve!

By NIBLETS

Ingredients

• ✓ raisin
• almond
• cilantro
• honey
• chicken broth
• garlic
• onion
• olive oil
• chicken thigh
• apricot
• black pepper
• salt
• mint
• ginger
• coriander
• turmeric
• cumin
• cinnamon

Instructions

1. 1 To make the spice mix: Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set remaining mix aside for another use.
2. 2 To make the tagine: Bring a small pot of water to a boil. Add apricots and raisins and cook until soft, about 5 minutes. Drain, reserving 1/2 cup cooking water.
3. 3 Place chicken and 1/2 cup reserved spice mix into a bowl; toss until thoroughly coated.
4. 4 Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Cook chicken in the hot skillet until golden brown and it releases easily from the skillet, 3 to 4 minutes per side. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes.
5. 5 Add apricots, raisins, and reserved 1/2 cup cooking water; stir in chicken broth and honey. Cover, reduce the heat to low, and cook until chicken is very tender, 1 ½ to 2 hours.
6. 6 Serve chicken garnished with cilantro and almonds.

By Chef Kelly

Ingredients

• ✓ raisin
• peanut butter
• pepper
• salt
• chili powder
• coriander
• curry powder
• cumin
• ginger
• lemon juice
• tomato
• chickpea
• garlic
• red bell pepper
• celery
• onion
• olive oil
• vegetable broth
• sweet potato

Instructions

1. 1 Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
2. 2 Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
3. 3 Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

By Carrie Sublett

Ingredients

• ✓ raisin
• black pepper
• salt
• honey
• lentil
• chicken broth
• tomato paste
• chili flake
• paprika
• ginger
• cinnamon
• turmeric
• coriander
• cumin
• black pepper
• salt
• garlic
• potato
• tomato
• lamb stew meat
• onion
• ghee

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add ghee. Add onions and cubed lamb to the melted ghee; cook and stir until lamb is browned and onion is soft and translucent, 5 to 7 minutes. Stir in tomatoes, potatoes, and garlic. Cook for 2 more minutes.
2. 2 Mix in salt, pepper, cumin, coriander, turmeric, cinnamon, ginger, paprika, and chili flakes. Stir in tomato paste. Add chicken broth, lentils, raisins, and honey; stir until all ingredients are well combined.
3. 3 Turn Saute mode off. Close and lock the lid. Set vent to 'Sealing' and select Meat/Stew mode according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Turn vent and release remaining pressure carefully using the quick-release method according to manufacturer's instructions. Season with salt and pepper, if needed.

By Diana71

Ingredients

• ✓ raisin
• sweet potato
• orange juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Evenly arrange the sweet potato slices in the baking dish. Pour the juice over the potatoes. Sprinkle on the raisins.
3. 3 Bake in preheated oven 45 minutes, or until the potatoes are tender.

By Tali

Ingredients

• ✓ raisin
• whiskey
• brown sugar
• beef sirloin steak
• canola oil

Instructions

1. 1 Place raisins, whiskey, and brown sugar into a resealable plastic bag.
2. 2 Place steaks into the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 10 to 30 minutes.
3. 3 Heat canola oil in a large skillet over medium high heat.
4. 4 Transfer steaks and marinade to the hot skillet.
5. 5 Remove raisins from the skillet with a slotted spoon once they have plumped, about 5 minutes; set aside.
6. 6 Cook steaks until they are beginning to firm and are hot and slightly pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
7. 7 Serve the steaks with the raisins.

By moz

Ingredients

• ✓ raisin
• yogurt
• pineapple
• carrot

Instructions

1. 1 Mix yogurt and pineapple in a bowl until blended; fold in carrots and raisins.

By Tiffany

Ingredients

• ✓ raisin
• brussels sprout
• bacon
• coleslaw dressing

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, 6 to 8 minutes. Drain and pat Brussels sprouts dry.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove to a paper towel-lined plate to drain and cool.
3. 3 Add Brussels sprouts to bacon grease in the skillet. Cook and stir over medium heat until coated, about 1 minute. Remove Brussels sprouts to a paper towel-lined plate.
4. 4 Chop cooled bacon and combine with Brussels sprouts and raisins in a bowl. Pour coleslaw dressing on top and toss to combine. Refrigerate for at least 1 hour for flavors to meld.

By posisme

Ingredients

• ✓ raisin
• peanut
• honey
• mustard
• maple syrup
• butter
• brown sugar
• chicken

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium saucepan over low heat combine the raisins, peanuts, honey, mustard, syrup and butter; stir all together until a medium thick glaze has formed, then leave on burner to cook slowly. Stir occasionally to keep from burning.
3. 3 Bake hen at 375 degrees F (190 degrees C) for about 1 hour or until bird is cooked through and juices run clear. Baste hen thoroughly with prepared glaze every 10 to 15 minutes while baking; when hen is cooked through and ready to serve, garnish with orange zest.

By RECIPELADY

Ingredients

• ✓ raisin
• sweet potato
• butter
• brown sugar
• coffee flavored liqueur
• pecan

Instructions

1. 1 Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Return the pot to the stove over medium heat. Add the butter and brown sugar; cook and stir about 5 minutes until the sugar begins to caramelize. The sugar will be foamy at first, then the foam will subside and the sugar will begin to caramelize; cook until the color darkens slightly. Carefully stir in the coffee liqueur, then return the potatoes to the pot. Stir in the raisins and toasted pecans until the potatoes are slightly mashed and everything is well mixed.

By BOOWEEZIE

Ingredients

• ✓ raisin
• baby carrot
• sweet potato
• butter
• applesauce
• brown sugar

Instructions

1. 1 Place carrots and potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Meanwhile, melt the butter in a small saucepan over medium heat, then stir in the applesauce and brown sugar until dissolved. When the potatoes are ready, transfer to a serving bowl and mash until smooth. Then fold in the applesauce mixture and raisins.

By Kristin Turrell

Ingredients

• ✓ raisin
• sweet potato
• egg
• butter
• salt
• walnut
• sugar

Instructions

1. 1 Place the cubed sweet potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain and let cool.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
3. 3 Place the cooked sweet potatoes, egg yolks, butter, and salt into the work bowl of an electric mixer, and beat on high speed until the sweet potatoes are creamy and smooth, 3 to 5 minutes. Spoon the sweet potato mixture into the prepared baking dish, and level the top with a spoon. Sprinkle raisins and walnuts over the top of the casserole, and lightly press them into the surface of the sweet potatoes.
4. 4 In a mixing bowl, beat the egg whites until foamy, about 1 minute. Gradually pour in the sugar and continue beating until the meringue is glossy and holds soft peaks, 2 to 3 more minutes. Spread the meringue over the casserole.
5. 5 Bake in the preheated oven until the casserole is hot and the meringue is lightly browned, about 30 minutes.

By Dan

Ingredients

• ✓ raisin
• brandy
• butter
• sweet potato
• brown sugar

Instructions

1. 1 Pour brandy over raisins in a small bowl, cover, and allow to stand for 2 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish with the softened butter.
3. 3 Place sweet potatoes on a baking sheet, and bake in preheated oven until tender, about 30 minutes. Remove and allow to cool until cool enough to handle, then peel the potatoes and slice them 1/2 inch thick. Arrange the potato slices in the prepared baking dish, and sprinkle with sugar and brandy-soaked raisins.
4. 4 Return the sweet potatoes to the oven, and bake 30 to 40 minutes until hot and bubbly.

By Halo

Ingredients

• ✓ raisin
• baby carrot
• water
• apricot preserves
• cornstarch
• apricot

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
3. 3 Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
4. 4 Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

By MeganM

Ingredients

• ✓ raisin
• rice
• milk
• honey
• butter
• lemon rind
• lemon juice
• cinnamon

Instructions

1. 1 Combine rice, raisins, milk, honey, and butter in a saucepan. Bring mixture to a boil, reduce heat, and let it simmer for 15 minutes; occasionally stirring. Stir in lemon rind and juice.
2. 2 Serve rice in bowls; garnish with cinnamon and slivered almonds if desired.

By Susan

Ingredients

• ✓ raisin
• yogurt
• pineapple tidbits
• pineapple juice
• coconut
• honey
• carrot

Instructions

1. 1 Stir yogurt, pineapple, raisins, coconut, and honey together in a bowl; add carrots. Stir until ingredients are thoroughly combined. Refrigerate until chilled, about 30 minutes. Stir again before serving.

By Bibi

Ingredients

• ✓ raisin
• bacon
• broccoli
• green onion
• sunflower seed
• mayonnaise
• white sugar
• apple cider vinegar

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cool enough to handle.
2. 2 Combine bacon, broccoli, raisins, green onions, and sunflower seeds in a large bowl.
3. 3 Stir mayonnaise, sugar, and apple cider vinegar together. Pour over broccoli mixture and toss until well combined.

By Yoly

Ingredients

• ✓ raisin
• sourdough bread
• cranberry
• walnut
• brown sugar
• butter
• cinnamon
• nutmeg
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. 2 Combine the bread, cranberries, raisins, and walnuts in a large bowl. Whisk together the brown sugar and butter in a separate bowl; season with cinnamon, nutmeg, and salt; stir into the bread cubes until evenly distributed. Spread the mixture into the prepared dish.
3. 3 Bake in the preheated oven until crisp on top, 45 to 60 minutes.

By DAELAYNA

Ingredients

• ✓ raisin
• broccoli
• bacon
• almond
• cheddar cheese
• onion
• mayonnaise
• white sugar
• red wine vinegar

Instructions

1. 1 Cut broccoli florets into bite-sized pieces. Combine with bacon, raisins, almonds, Cheddar cheese, and onion in a large bowl.
2. 2 Combine mayonnaise, sugar, and red wine vinegar in a small bowl. Pour dressing over the broccoli mixture and mix well.
3. 3 Refrigerate for 8 hours to overnight. Stir again before serving.

By Susan Hignight