Type what you have

Ingredients

• ✓ raisin
• pine nut
• olive oil
• onion
• garlic
• baby kale
• salt
• black pepper

Instructions

1. 1 Place pine nuts in a skillet over medium-high heat. Cook, stirring constantly, until toasted and fragrant, about 2 minutes.
2. 2 Heat oil in a large skillet over medium heat. Add onion; cook, stirring often, until starting to brown, about 5 minutes. Add garlic; cook and stir, about 1 minute. Stir in baby kale a few handfuls at a time until it starts to wilt. Cover and cook until kale is completely wilted and hot, 3 to 4 minutes. Season with salt and pepper.
3. 3 Remove from heat and stir in toasted pine nuts and golden raisins. Cool briefly before serving, about 5 minutes.

By L Brennan

Ingredients

• ✓ raisin
• olive oil
• onion
• garlic
• tomato
• green olive
• pine nut
• caper
• swordfish steak
• salt
• pepper

Instructions

1. 1 Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
3. 3 Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

By Rockfishusa

Ingredients

• ✓ raisin
• instant yeast
• water
• water
• salt
• ginger
• white sugar
• fennel seed
• molasses
• butter
• rye flour
• bread flour

Instructions

1. 1 In a small bowl, dissolve the yeast in 1 cup of lukewarm water. Let stand until foamy, about 10 minutes.
2. 2 In a large bowl, stir together the quart of warm water, salt, ginger, sugar, fennel, molasses, and melted butter. Mix in the yeast slurry and rye flour, breaking up any lumps of flour with a whisk. Stir in raisins. Work in the bread flour 1/2 cup at a time, until the dough becomes stiff.
3. 3 Then, turn it out onto a floured surface and knead in as much of the remaining flour as necessary to make a stiff but workable dough. Knead for an additional 10 minutes to develop the gluten. Place dough into a greased bowl, and turn to coat. Cover and let rise until double, about 1 hour. Punch down the dough and let it rise again until double.
4. 4 Remove dough from bowl, and divide into 4 equal pieces. press out air bubbles, and roll dough into loaves. Place the loaves into four 8x4 inch well greased loaf pans. Let rise in a warm place until doubled in size.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Bake the loaves for 40 to 45 minutes, or until the tops are nicely browned, and the loaves sound hollow when tapped on the bottom.

By RILEYSHOUSE

Ingredients

• ✓ raisin
• olive oil
• onion
• garlic
• parsley
• bread crumb
• romano cheese
• pine nut
• black pepper
• round steak
• spaghetti sauce

Instructions

1. 1 Heat 1 tablespoon olive oil in a heavy skillet over medium heat. Sauté onion until translucent, about 10 minutes. Stir in garlic and parsley, and continue cooking until onions begin to brown. Remove from the heat and allow to cool.
2. 2 In a medium bowl, combine bread crumbs, Romano cheese, raisins, pine nuts, and pepper.
3. 3 Pound steak to 1/2-inch thickness with a moistened mallet or the side of a cleaver. Spread onion mixture evenly over meat, leaving a 1-inch border around the edges. Spread bread crumb mixture in an even layer, and drizzle with 1 tablespoon olive oil. Roll up from the narrow end and tie tightly with kitchen twine.
4. 4 Heat remaining olive oil in a Dutch oven over medium-high heat. Brown steak on all sides, 1 to 2 minutes per side. Pour in spaghetti sauce, reduce the heat to low, and simmer, covered, for 2 hours or until tender.

By Anthony J Canestro

Ingredients

• ✓ raisin
• rigatoni pasta
• olive oil
• anchovy
• onion
• garlic
• broccoli
• saffron
• pine nut
• cinnamon
• bread crumb
• red pepper flake
• bread crumb
• black pepper

Instructions

1. 1 Soak raisins in warm water for 10 minutes; drain and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
3. 3 At the same time, heat 1 tablespoon oil in a heavy-bottomed skillet over medium-high heat. Lightly saute anchovies, onions, and garlic, until fragrant, 1 to 2 minutes. Mash the anchovies a bit to help them dissolve to create a paste. Add broccoli and begin to saute over medium heat, stirring often to avoid burning. Cook evenly until softened, about 10 minutes. Break up large florets as soon as they softens; ideally, you want bite-sized florets. Add ladles of the pasta water to the skillet as needed to keep the broccoli from burning.
4. 4 Add a ladle of pasta water to a small bowl, add the saffron threads, and allow to melt. Add to the broccoli. Mash some of the smaller florets to help create a creamy sauce. Add the pine nuts, raisins, and cinnamon. Stir often.
5. 5 Drain cooked pasta, reserving the pasta water. Stir pasta into the skillet. Sprinkle in 1/4 cup bread crumbs and red pepper flakes. Toss to coat, adding a few tablespoons of pasta water if necessary. Drizzle remaining oil and 2 tablespoons bread crumbs over the top and add black pepper. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ raisin
• egg
• lemon juice
• milk
• all-purpose flour
• bread crumb
• pecorino romano cheese
• adobo seasoning
• olive oil
• veal cutlet
• arugula
• balsamic vinegar
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk egg, lemon juice, and milk in a small bowl. Place flour in a separate shallow bowl; mix Italian crumbs, pecorino Romano cheese, and adobo seasoning in a third bowl.
3. 3 Heat 1 teaspoon olive oil in a skillet over medium heat. Dredge each veal piece in flour, dip in egg mixture, and press into bread crumb mixture to coat both sides. Pan-fry the breaded veal cutlets in the hot oil until crumbs are lightly browned and coating is set, about 1 minute per side. Transfer veal to a baking dish.
4. 4 Bake cutlets in the preheated oven until juices run clear, 20 to 25 minutes. Transfer veal onto 4 serving plates and top each cutlet with 1/4 of the arugula; sprinkle raisins over the arugula. Drizzle a teaspoon of balsamic vinegar and 1 teaspoon olive oil over each serving.

By DaniCook914

Ingredients

• ✓ raisin
• olive oil
• bread crumb
• saffron
• white wine
• bucatini pasta
• onion
• fennel bulb
• salt
• garlic
• anchovy
• pine nut
• red pepper flakes
• sardine
• oil
• fennel frond

Instructions

1. 1 Heat 2 tablespoons oil in a skillet over medium heat. Add bread crumbs; cook and stir until crispy and toasted, 2 to 5 minutes. Transfer bread crumbs to a bowl.
2. 2 Grind saffron threads with a mortar and pestle; pour white wine into the mortar and stir to combine.
3. 3 Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally, until almost fully cooked through but still firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.
4. 4 Heat remaining 4 tablespoons olive oil in large skillet over medium heat. Add onion, fennel, and salt; cook and stir until onion is soft, about 10 minutes. Add raisins, garlic, and anchovy; cook and stir until heated through, about 1 minute.
5. 5 Pour wine mixture into the skillet and cook until almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into the skillet and bring to a simmer. Stir in pine nuts and red pepper flakes; simmer until flavors combine and sauce is reduced, about 5 minutes.
6. 6 Stir bucatini and sardines into the skillet. Increase the heat to high and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from the heat.
7. 7 Ladle into bowls and top with fennel fronds and toasted bread crumbs.

By John Mitzewich

Ingredients

• ✓ raisin
• beef top sirloin steak
• bread crumb
• garlic
• olive oil
• parmesan cheese
• salt
• black pepper
• oregano
• egg
• olive oil
• water
• red pepper flakes
• bay leaf
• tomato sauce

Instructions

1. 1 Place steaks between 2 pieces of heavy plastic; pound meat about 1/4-inch thick using a meat pounder. If a piece of meat breaks off, use it to patch a thinner area.
2. 2 Place bread crumbs into a mixing bowl and stir in garlic, 2 tablespoons olive oil, raisins, Parmesan cheese, salt, black pepper, oregano, and egg until thoroughly combined.
3. 3 Season steak with salt and pepper; place half the bread crumb stuffing onto the bottom 2/3 of a steak, leaving the top third of the steak without stuffing. Lightly press the stuffing onto the meat and roll the steak up into a tight roll, starting from the stuffed end. Tie 3 to 4 pieces of kitchen string around the roll to hold it together. Trim ends of string. Repeat with remaining steak and stuffing.
4. 4 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Pan-fry the steak rolls in the hot oil until well browned on all sides, 2 to 3 minutes per side. Pour in water and dissolve pan juices and browned bits of food in the water.
5. 5 Season steak rolls with salt and pepper; add red pepper flakes and bay leaf to the water. Spread tomato sauce onto rolls. Pan liquid should cover the rolls about halfway up.
6. 6 Bring to a boil, reduce heat to low, and simmer, covered, for 10 minutes; turn rolls over and cook covered about 10 more minutes. An instant-read meat thermometer inserted into the center of the stuffing should read at least 145 degrees F (65 degrees C). Remove from pan, transfer to a platter, and let them rest for 10 minutes.
7. 7 Raise heat to medium, bring sauce to a boil, and cook, stirring often, until sauce has reduced by half, about 10 minutes. Slice the rolls crosswise. Serve arranged on a little sauce and drizzle more sauce on top.

By John Mitzewich

Ingredients

• ✓ raisin
• celery
• olive oil
• onion
• eggplant
• red bell pepper
• zucchini
• tomato puree
• white vinegar
• sugar
• black olive
• pine nut
• caper
• salt
• black pepper
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
2. 2 Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
3. 3 Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.

By Carmencita

Ingredients

• ✓ raisin
• olive oil
• onion
• garlic
• pine nut
• black olive
• bay leaf
• oregano
• cayenne pepper
• tomato
• salt
• pepper
• balsamic vinegar
• sugar
• basil
• angel hair pasta
• olive oil
• chicken breast
• lemon
• parmesan cheese
• basil

Instructions

1. 1 Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
2. 2 Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
3. 3 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. 4 While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
5. 5 To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.

By Larry Elder

Ingredients

• ✓ raisin
• parmesan cheese
• basil
• bread crumb
• garlic
• olive oil
• spaghetti
• tomato
• red pepper flakes
• black pepper
• salt
• fennel seed
• basil
• pine nut
• oil
• sardine
• garlic
• onion
• fennel fronds
• fennel bulb
• olive oil

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add fennel bulb, fronds, and onion. Cook until tender, about 5 minutes. Add garlic; cook for 1 minute. Add sardines with oil; stir until crumbled. Stir in raisins, pine nuts, basil, fennel seeds, salt, pepper, and red pepper flakes; cook until toasted. Pour in tomatoes. Let sauce simmer.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 Meanwhile, heat oil in another pan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add bread crumbs and basil. Cook, stirring occasionally, until browned, about 3 minutes. Remove from heat.
4. 4 Drain pasta; serve topped with the sauce, seasoned bread crumbs, and Parmesan cheese.

By FredWilliams

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

Ingredients

• ✓ raisin
• carrot
• white wine
• margarine
• nutmeg
• cinnamon
• ginger
• brown sugar

Instructions

1. 1 Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
2. 2 Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.

By Beth Bean Fox-Ebert

Ingredients

• ✓ raisin
• aluminum foil
• sweet potato
• apple
• cranberry
• brown sugar
• butter
• margarine
• cinnamon

Instructions

1. 1 Preheat oven to 450 degrees F or grill to medium-high.
2. 2 Center sweet potatoes, apples and cranberries on sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Sprinkle with brown sugar. Combine butter and cinnamon; drizzle over brown sugar.
3. 3 Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
4. 4 Bake 25 to 30 minutes on a cookie sheet or in a 13x9x2-inch dish OR GRILL 20 to 25 minutes in covered grill until sweet potatoes are tender.

By Reynolds KitchensR

Ingredients

• ✓ raisin
• ground lamb
• bread
• yogurt
• cilantro
• garlic
• oregano
• basil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix lamb, bread, yogurt, raisins, cilantro, garlic, oregano, basil, salt, and pepper together in a bowl. Shape into 1-inch balls and place on a greased baking sheet.
3. 3 Bake in the preheated oven until meatballs are browned on the outsides and only slightly pink in the centers, about 20 minutes.

By Spiderwoman77

Ingredients

• ✓ raisin
• olive oil
• onion
• carrot
• pumpkin pie spice
• quinoa
• cilantro
• orange juice
• water
• walnut

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion, carrots, raisins, and pumpkin pie spice until onion becomes golden, about 5 minutes. Stir in quinoa and cilantro and allow to toast for a few minutes. Pour orange juice and water in and stir well, bringing to a boil. Reduce heat cook until all the liquid is absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes, then add walnuts. Fluff with a fork and serve.

By jenw