Type what you have

Ingredients

• ✓ raisin
• pork chop
• pork liver
• olive oil
• garlic
• onion
• salt
• pepper
• tomato
• chickpea
• potato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add pork chops and return to a boil. Cook pork chops at a boil for 5 minutes, remove, and set aside to cool. Remove 1 cup of broth from the pot and set aside for later use. Once chops are cooled to the touch, cut them into bite-size pieces.
2. 2 Return water to a boil; add pork liver to the pot and cook at a boil until tender, 7 to 10 minutes. Drain and discard liquid. Set liver aside to cool; cut into bite-size pieces.
3. 3 Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir pork chops into onion and garlic; cook and stir together for 5 minutes. Season with salt and pepper. Add tomatoes and reserved broth; cover and cook for 10 minutes. Stir pork liver, garbanzo beans, raisins, and potatoes into the mixture; cover and simmer until potatoes are fork tender, about 10 minutes.

By lola

Ingredients

• ✓ raisin
• oil
• garlic
• ground beef
• water
• black pepper
• red potato
• carrot
• soy sauce
• tomato sauce
• salt
• orange bell pepper
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. 3 Add beef and 1/2 cup water; cook and stir until browned and crumbly, 5 to 7 minutes. Season with black pepper and add more water as needed; do not let beef dry out.
4. 4 Add potatoes, carrots, and 3 tablespoons soy sauce; cook for 4 minutes, adding more water if mixture is too dry. Add raisins and cook for 2 to 3 minutes, again adding water as needed.
5. 5 Pour in one can tomato sauce. Fill the can with water and swirl to remove excess sauce; pour into the saucepan. Stir in remaining 1/2 can sauce until combined. Add more water as needed to create a saucy but not soupy consistency.
6. 6 Stir in bell pepper, sugar, and remaining 3 tablespoons soy sauce. Cook, stirring occasionally and adding water as needed so sauce does not dry out, until all vegetables are tender, about 3 to 5 minutes.

By Pamela Leyva

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

Ingredients

• ✓ raisin
• bacon
• broccoli
• red grape
• green onion
• creamy salad dressing
• tarragon vinegar
• almond

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 In a large bowl combine the broccoli, grapes and onions.
3. 3 Whisk the creamy salad dressing and vinegar together. Toss with broccoli mixture and chill. Just before serving toss with bacon, almonds and raisins.

By Kim

Ingredients

• ✓ raisin
• sweet potato
• granny smith apple
• brown sugar
• water
• cinnamon
• butter
• salt
• all-purpose flour
• lemon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
2. 2 In the casserole dish, alternately layer the sweet potatoes and apples.
3. 3 In a medium saucepan over medium heat, mix together brown sugar, 1/3 cup water, cinnamon, raisins, butter and salt. Cook 5 minutes.
4. 4 In a small bowl, stir together remaining water and flour. Combine with the brown sugar mixture. Pour over the sweet potatoes and apples. Place the lemon slices on top.
5. 5 Bake covered in the preheated oven 20 minutes. Uncover and continue baking 20 minutes, or until the sweet potatoes and apples are tender.

By Genny

Ingredients

• ✓ raisin
• olive oil
• red onion
• cauliflower
• cherry tomato
• sugar
• garlic
• parsley
• red pepper flakes
• lemon juice

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add cauliflower, cherry tomatoes, raisins, and white sugar to onion; cover skillet and cook, stirring occasionally, until cauliflower is tender, 4 to 5 minutes.
2. 2 Mix garlic, parsley, and red pepper flakes into cauliflower mixture; increase heat to high and saute until cauliflower is browned, 1 to 2 minutes. Drizzle lemon juice over cauliflower.

By LM Black

Ingredients

• ✓ raisin
• chicken bouillon
• brussels sprout
• bacon
• onion
• honey
• soy sauce
• pine nut
• sesame seed

Instructions

1. 1 Bring a pot of water to a boil; dissolve bouillon cube in the boiling water. Add Brussels sprouts; cook until tender, about 10 minutes. Drain.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon drippings in the skillet.
3. 3 Cook and stir onion in bacon drippings until transparent and tender, about 10 minutes. Add honey and soy sauce; stir until liquid starts to bubble, 1 to 2 minutes. Stir in Brussels sprouts, bacon, raisins, and pine nuts; cook until Brussels sprouts are heated through and well coated, 3 to 5 minutes. Garnish with sesame seeds before serving.

By Abuela Nany

Ingredients

• ✓ raisin
• vegetable broth
• basmati rice
• quinoa
• tomato
• parsley
• salt
• black pepper
• allspice
• sage

Instructions

1. 1 Bring vegetable broth to a boil in a large saucepan. Stir in basmati rice, quinoa, tomatoes, raisins, parsley, salt, pepper, allspice, and sage. Reduce heat and simmer until broth is absorbed and quinoa is tender, about 20 minutes.

By kmforestlakeMN

Ingredients

• ✓ raisin
• chicken broth
• olive oil
• celery
• onion
• green onion
• garlic
• curry powder
• salt
• white rice

Instructions

1. 1 Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
3. 3 Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
4. 4 Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
5. 5 Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.

By Jacqueline

Ingredients

• ✓ raisin
• acorn squash
• water
• maple tea
• turkey sausage
• peanut
• vanilla extract
• cranberry
• brown sugar

Instructions

1. 1 Place acorn squash, water, and tea bag together in a slow cooker.
2. 2 Cook in the slow cooker set to High until tender, about 1 hour. Remove squash flesh from skin and return flesh to slow cooker; discard skin and tea bag.
3. 3 Stir sausage, peanuts, and vanilla into squash mixture.
4. 4 Cook in the slow cooker set to High for 4 hours. Stir cranberries, raisins, and brown sugar into squash mixture until well combined.

By XCVIII

Ingredients

• ✓ raisin
• chicken breast
• carrot
• celery
• onion
• curry powder
• all-purpose flour
• water
• coconut milk
• apple

Instructions

1. 1 In a large skillet over medium heat, evenly brown the chicken breast halves. Mix in carrots, celery, and onions. Cook and stir until vegetables are tender.
2. 2 In a small bowl, mix the curry powder and flour with hot water. Blend in coconut milk, forming a thick paste.
3. 3 Mix curry powder paste, remaining coconut milk, raisins, and apple into the skillet. Thoroughly coat chicken with the mixture. Cover, and reduce heat. Simmer 30 to 45 minutes, until chicken is no longer pink and juices run clear.

By Eliza

Ingredients

• ✓ raisin
• all-purpose flour
• baking soda
• white sugar
• egg
• buttermilk
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a cast iron skillet.
2. 2 In a medium bowl, mix together the flour, baking soda and sugar. Toss the raisins with the flour mixture until coated. Make a well in the center and add the egg, buttermilk, and melted margarine. Stir until all of the dry ingredients are absorbed. Turn the dough out onto a floured surface and knead for a few quick turns just to even out the dough. Handle the dough as little as possible. Pat into a flat circle, and place into the prepared pan.
3. 3 Bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.

By Nancy