Type what you have

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
• sweet potato
• apricot half
• apple
• brown sugar
• walnut
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C)
2. 2 In a large soup pot, boil potatoes until soft. Add sliced apples just 5 minutes before potatoes are done. Remove from heat. Drain.
3. 3 In a large casserole dish, mix potatoes and apples. Dot with butter. Sprinkle brown sugar, walnuts, and raisins on top of potato mixture. Pour apricots over top.
4. 4 Bake uncovered for 30 minutes.

By Shannon

Ingredients

• ✓ raisin
• soy sauce
• orange juice
• sugar
• garlic
• ginger
• chicken breast

Instructions

1. 1 To Marinate: Combine soy sauce, orange juice, sugar, garlic, ginger and raisins in a nonporous glass dish or bowl. Mix well, then add chicken and turn to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours, turning once or twice.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Place chicken in a 9x13 inch baking dish and pour marinade evenly over all.
4. 4 Bake in the preheated oven for 45 minutes, basting often.

By Amanda

Ingredients

• ✓ raisin
• brown sugar
• all-purpose flour
• vinegar
• mustard
• water
• pineapple

Instructions

1. 1 Whisk brown sugar and flour together in a saucepan; add vinegar and mustard and whisk until smooth and free of lumps. Mix water, pineapple, and raisins into brown sugar mixture and simmer over medium heat, stirring often, until thickened, about 10 minutes.

By raesive

Ingredients

• ✓ raisin
• olive oil
• spinach
• chicken broth
• garlic powder
• black pepper
• parmesan cheese

Instructions

1. 1 Heat olive oil in a saucepan over medium heat; add spinach and turn using tongs, until coated with oil. Cook, while turning, until just wilted, about 4 minutes. Add chicken broth, golden raisins, garlic powder, black pepper, and Parmesan cheese. Cook and stir spinach mixture until cheese is melted and raisins are plump, 1 to 2 minutes.

By Marni

Ingredients

• ✓ raisin
• egg noodle
• sour cream
• cottage cheese
• sugar
• egg
• butter
• cinnamon

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 10 to 12 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
3. 3 Toss cooked noodles with sour cream, cottage cheese, raisins, 1/2 cup sugar, and eggs until well blended; pour into the prepared baking dish. Dot top with butter pieces.
4. 4 Combine remaining 1/2 cup sugar and cinnamon; sprinkle over noodles.
5. 5 Bake in the preheated oven until top is lightly brown, about 45 minutes. Remove from oven; cool to set pudding before serving, about 10 minutes.

By Lobbylady

Ingredients

• ✓ raisin
• ground beef
• onion
• garlic
• salt
• pepper
• worcestershire sauce
• hamburger bun

Instructions

1. 1 Preheat a grill for medium heat.
2. 2 In a large bowl, combine the ground beef, raisins, onion, garlic, salt, pepper and Worcestershire sauce. Mix lightly using your hands, then divide into 6 portions. Flatten each portion into a patty.
3. 3 Place burgers on the grill and cook for about 7 minutes per side, or until well done. If you do not wish to grill, fry patties in a skillet over medium heat. Serve on buns with your favorite toppings.

By Chef LaMama

Ingredients

• ✓ raisin
• rice
• evaporated milk
• egg
• white sugar
• brown sugar
• custard powder
• vanilla extract
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Whisk rice, evaporated milk, raisins, eggs, white sugar, brown sugar, custard powder, and vanilla extract together in a bowl; pour into the prepared dish. Sprinkle nutmeg over rice mixture.
3. 3 Bake in the preheated oven until a knife inserted into the center of pudding comes out clean, about 30 minutes.

By Cathy

Ingredients

• ✓ raisin
• acorn squash
• margarine
• apple
• onion
• cheddar cheese
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place squash halves, cut-sides down, onto a baking sheet. Add enough water to come ½ inch up sides of the baking sheet.
3. 3 Bake in the preheated oven for 40 minutes. Drain off any remaining water.
4. 4 Meanwhile, melt margarine in a large skillet over medium heat. Add apples and onions; cook until onions softened and turned translucent, 10 to 15 minutes. Transfer mixture to a bowl to cool.
5. 5 When squash is cooked, stir Cheddar cheese, raisins, brown sugar, and cinnamon into apple mixture until evenly combined. Flip squash halves on the baking sheet; fill cavities with apple mixture.
6. 6 Bake in the heated oven until filling is hot and cheese is melted, about 15 minutes.

By cksmom1

Ingredients

• ✓ raisin
• butter
• onion
• white rice
• chicken broth
• salt
• pepper
• almond

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
2. 2 Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.

By Annette

Ingredients

• ✓ raisin
• olive oil
• chicken
• white rice
• onion
• turmeric
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well.
3. 3 Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).

By Nazi

Ingredients

• ✓ raisin
• mayonnaise
• white sugar
• red wine vinegar
• bacon
• broccoli floret
• celery
• grape
• almond

Instructions

1. 1 Combine mayonnaise, sugar, and red wine vinegar in a bowl to make dressing.
2. 2 Combine bacon, broccoli, celery, grapes, almonds, and raisins in a large bowl; stir in dressing and serve.

By Lisa

Ingredients

• ✓ raisin
• butternut squash
• acorn squash
• kabocha squash
• pecan
• parsley
• sage
• orange zest
• silken tofu
• sea salt

Instructions

1. 1 Preheat the oven to 400 degrees F. Arrange whole squash on a baking sheet and roast until the skin is papery and a fork inserted in 2 or 3 different spots reveals very tender flesh, about 1 1/4 hours. Set aside until cool enough to handle. Peel away the skin, and discard the seeds.
2. 2 Meanwhile, pulse raisins, pecans, parsley, sage and orange zest in a food processor until finely chopped and transfer to a bowl; wipe out food processor.
3. 3 In the clean food processor, puree warm squash and tofu until very smooth and creamy. (Reheat, if needed, in a medium pot over medium heat.) Transfer to a large bowl or platter, scatter raisin-sage mixture over the top and serve.

By Whole Foods Market®

Ingredients

• ✓ raisin
• water
• butter
• stuffing mix
• poultry seasoning
• apple
• turkey breast
• salt
• pepper
• poultry seasoning

Instructions

1. 1 Place the water, butter, and raisins into a saucepan; bring to a boil. Remove from the heat, stir in the stuffing mix, cover, and let stand until the stuffing mixture absorbs the liquid, about 5 minutes. Stir 1 tablespoon of poultry seasoning and the apple lightly into the stuffing. Allow the stuffing mixture to cool.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Place a rack into a roasting pan.
3. 3 Carefully remove the turkey breast skin in one piece without tearing the skin, and set aside. Bone the turkey breast (see notes) keeping the meat in one piece but removing the strip of cartilage and gristle between the two breast halves, if necessary. Pull the two tenderloin sections outward from the main part of the breast, keeping them attached, to expand the boneless piece of turkey into a roughly square-shaped piece of meat. Sprinkle the inside of the breast with salt, pepper, and 1 tablespoon of poultry seasoning.
4. 4 Spread the stuffing mixture all over the inside of the breast meat piece, and firmly roll the stuffed breast into a compact roll. Spread the reserved turkey skin out, and place the stuffed roll in the middle of the skin. Pull and roll the skin over the stuffed meat, and tie the stuffed roll together with cooking twine. Place the roll onto the roasting rack with the seam side down.
5. 5 Roast the stuffed breast in the preheated oven until the skin is golden brown, the meat is no longer pink inside, and the temperature of the roll, measured at the thickest part, reads 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Allow the roast to stand covered with a tent of aluminum foil for at least 10 minutes before removing the twine for slicing.

By ainsliek

Ingredients

• ✓ raisin
• water
• wild rice
• barley
• olive oil
• kale
• walnut
• feta cheese
• chipotle mustard
• black pepper

Instructions

1. 1 Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.
2. 2 Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
3. 3 Heat oil in a skillet over medium heat; cook and stir kale until bright green and softened, 3 to 5 minutes.
4. 4 Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.

By Ekaterina Petkova

Ingredients

• ✓ raisin
• butternut squash
• farro
• olive oil
• garlic
• kale
• chicken breast
• cream of chicken soup
• pine nut
• salt

Instructions

1. 1 Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.
2. 2 Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.
3. 3 Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.
4. 4 Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.
5. 5 Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.

By msbalboa

Ingredients

• ✓ raisin
• vegetable oil
• pork chop
• salt
• sage
• apple
• brown sugar
• all-purpose flour
• water
• white vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Season pork chops with salt and sage.
2. 2 Heat oil in a large skillet over medium-high heat. Cook chops on each side until browned, about 3 minutes per side. Transfer to a baking dish; reserve drippings in the skillet. Cover chops with apple slices; sprinkle with brown sugar.
3. 3 Stir flour into drippings in the skillet until smooth. Whisk in water and vinegar; simmer over medium-high heat, stirring constantly, until thick. Add raisins; pour over chops. Cover the baking dish with aluminum foil or a lid.
4. 4 Bake in the preheated oven for 1 hour, uncover during the last 20 minutes.

By Heidi Shirk

Ingredients

• ✓ raisin
• pork loin
• salt
• pepper
• bacon
• onion
• honey
• balsamic vinegar
• red wine
• rosemary

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a shallow roasting pan with aluminum foil.
2. 2 Season pork loin with salt and pepper. Wrap bacon slices around pork loin and secure with toothpicks.
3. 3 Heat a large skillet over medium-high heat. Cook pork loin in the hot skillet until golden brown on all sides, about 10 minutes. Transfer pork loin to the prepared roasting pan.
4. 4 Stir together onion, honey, balsamic vinegar, red wine, and rosemary in a medium bowl until well combined; spread over pork loin.
5. 5 Roast pork loin in the preheated oven for 15 minutes, then sprinkle with raisins. Continue cooking until an instant-read thermometer inserted into the center reaches 145 degrees F (63 degrees C), about 15 minutes more. Remove from the oven and allow to rest for 5 minutes before removing toothpicks and slicing.

By prettykitty_0000

Ingredients

• ✓ raisin
• acorn squash
• water
• quinoa
• prune
• apricot
• garlic
• ginger
• olive oil
• salt
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.
2. 2 Bake acorn squash in the preheated oven until tender when pierced with a fork, 30 to 40 minutes. Flip to face up and cool until easily handled.
3. 3 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low and simmer, covered, for 10 minutes. Stir in prunes, raisins, apricots, garlic, and ginger. Cook until prunes, raisins, and apricots plump up and quinoa is tender, about 5 minutes.
4. 4 Drizzle olive oil over quinoa mixture and add salt; mix well.
5. 5 Scoop flesh of the acorn squash from the shells; cut into cubes and toss gently with quinoa mixture. Stuff empty shells with mixture. Sprinkle pecans on top.

By extremegabby

Ingredients

• ✓ raisin
• quinoa
• water
• chickpea
• cranberry
• almond
• mint leaves
• coriander
• cumin
• olive oil
• salt
• pepper

Instructions

1. 1 Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
2. 2 Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.

By Magpie

Ingredients

• ✓ raisin
• sweet potato
• white sugar
• corn syrup
• milk
• butter
• egg
• nutmeg
• cinnamon
• salt
• coconut
• pecan

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 2-quart casserole dish.
2. 2 Mix together the sweet potato, sugar, light corn syrup, milk, melted butter, beaten eggs, ground nutmeg, ground cinnamon, salt, coconut, chopped pecans, and raisins in a large mixing bowl; spoon the mixture into the prepared dish.
3. 3 Bake in the preheated oven until the top is golden brown and the pudding is set, about 90 minutes.

By KR

Ingredients

• ✓ raisin
• chicken breast
• butter
• bing cherry
• brown sugar
• chile sauce
• water
• worcestershire sauce
• onion
• salt
• pepper
• brandy

Instructions

1. 1 Preheat oven to Broil.
2. 2 Lightly brush chicken breasts with melted butter and broil for 2 to 3 minutes each side, or until just lightly browned.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Place browned chicken in a 9x13 inch baking dish. In large bowl combine the reserved cherry liquid, sugar, chile sauce, water, Worcestershire sauce, onion, raisins and salt and pepper to taste. Mix all together and pour mixture over chicken.
5. 5 Cover dish and bake at 325 degrees F (165 degrees C) for 1 hour.
6. 6 Remove cover, add cherries and brandy to chicken and bake uncovered for another 15 minutes.

By gmistarzbellsouthnet

Ingredients

• ✓ raisin
• orange liqueur
• butter
• celery
• onion
• spicy sausage
• herb-seasoned dry bread stuffing mix
• pecan
• apple
• butter
• chicken broth
• sage
• salt
• pepper

Instructions

1. 1 Place raisins in a small saucepan and cover with 1 cup of liqueur. Bring to a boil; remove from heat and set aside.
2. 2 In a large skillet, melt 1/2 cup butter over medium heat. Sauté celery and onion in butter for 10 minutes; transfer to a large mixing bowl.
3. 3 In the same skillet, cook sausage over medium-high heat until crumbled and evenly brown. Drain.
4. 4 Combine sausage and stuffing mix with celery and onion mixture. Stir in raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur until stuffing is completely moistened. Season with sage, salt, and pepper.

By Joan

Ingredients

• ✓ raisin
• bacon
• broccoli
• cauliflower
• almond
• cheddar cheese
• red onion
• celery
• mayonnaise
• sour cream
• cream cheese
• white sugar
• lemon juice

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 until cool enough to handle, then chop into small pieces.
2. 2 Place bacon in a very large bowl with broccoli, cauliflower, almonds, raisins, Cheddar cheese, red onion, and celery.
3. 3 Whisk together mayonnaise, sour cream, cream cheese, sugar, and lemon juice in a separate bowl until creamy. Pour over broccoli-cauliflower mixture; stir until well combined. Refrigerate until flavors have melded, at least 30 minutes.

By Bob Butler

Ingredients

• ✓ raisin
• chicken
• garam masala
• garlic powder
• olive oil
• onion
• chicken broth
• cream of chicken soup
• potato
• curry powder
• salt
• pepper

Instructions

1. 1 Rub the chicken with garam masala and garlic powder. In a large saute pan, over medium heat brown chicken in olive oil in a large pot.
2. 2 Remove chicken and saute onions in the same oil, until golden. Return the chicken to the pan and cover with the broth. Simmer until the meat is tender and can be easily picked off of the bone. Remove the chicken to cool.
3. 3 Mix the soup into the broth in the pan, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add golden raisins at this point if desired, adjust seasonings and serve!

By Teresa Smith

Ingredients

• ✓ raisin
• olive oil
• onion
• green pepper
• garlic
• ground beef
• tomato sauce
• green olive
• caper
• sazon seasoning
• cumin
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic, onion in the hot oil until softened, 5 to 7 minutes.
3. 3 Add ground beef into the skillet; cook and stir until crumbly and completely browned, 7 to 10 minutes.
4. 4 Stir tomato sauce, olives, raisins, capers, cumin, sazon seasoning, sugar, and salt into the ground beef mixture. Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

By Amalloch

Ingredients

• ✓ raisin
• cooking spray
• ground beef
• onion
• gingersnap cookie crumb
• water
• salt
• black pepper
• beef broth
• gingersnap cookie crumb
• gingersnap cookie crumb
• apple cider vinegar
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place a baking rack on top. Coat rack with cooking spray.
2. 2 Combine ground beef, onion, ⅓ cup gingersnap crumbs, water, salt, and black pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop; place onto the prepared baking rack.
3. 3 Bake in the preheated oven until an instant-read thermometer inserted into centers reads 160 degrees F (71 degrees C), 18 to 20 minutes.
4. 4 Meanwhile, whisk beef broth, ½ cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10 minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency.
5. 5 Stir cooked meatballs and raisins into gravy; cover and simmer until flavors combine, about 10 minutes.

By lutzflcat

Ingredients

• ✓ raisin
• pork loin chop
• caribbean-style rub
• teriyaki marinade
• pineapple
• yellow onion
• apple cider vinegar
• brown sugar
• pineapple juice
• ginger root
• serrano pepper
• garlic
• mustard seed
• salt

Instructions

1. 1 Place pork chops in a large glass or ceramic bowl; season liberally with rub. Pour marinade over chops; toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 24 hours.
2. 2 While pork is marinating, combine pineapple, onion, vinegar, brown sugar, pineapple juice, ginger, serrano chiles, garlic, mustard seeds, and salt in a large saucepan; bring to a slow, simmering boil. Reduce heat to low; simmer until thickened, about 45 minutes, stirring every 5 to 10 minutes. Off heat, stir in golden raisins; cool slightly, 10 to 15 minutes.
3. 3 Preheat an outdoor charcoal grill for medium heat and lightly oil the grate.
4. 4 Remove pork from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook on the preheated grill, making sure coals are not too hot, until an instant-read thermometer inserted into centers reads 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Serve with chutney.

By CityBornSouthern Living

Ingredients

• ✓ raisin
• butter
• onion
• butternut squash
• apple
• water
• salt
• black pepper
• red wine
• cranberry juice
• water
• mulling spices
• goat cheese

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Cook and stir onion in hot butter until translucent and soft, 5 to 10 minutes. Stir butternut squash, apples, and 1 cup water into onion mixture. Bring to a boil; reduce heat to low and simmer until apples are tender, 10 to 15 minutes.
2. 2 Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer puree to a bowl and season with salt and pepper to taste.
3. 3 Stir wine, cranberry juice, and 1/2 cup water together in a saucepan. Bring wine mixture to a boil; add mulling spices, reduce heat to low, and simmer for 2 minutes. Add raisins and simmer until plumped, 5 to 10 minutes. Drain and discard wine mixture.
4. 4 Stir raisins into squash puree and top with goat cheese.

By kelise

Ingredients

• ✓ raisin
• chicken broth
• quinoa
• olive oil
• onion
• red bell pepper
• garlic
• asparagus
• mushroom
• ginger root
• shrimp
• lemon juice
• salt
• pepper

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes. Turn off heat; let quinoa absorb remaining liquid.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until onion softened and translucent, about 5 minutes. Add asparagus, mushrooms, raisins, and ginger; cook until asparagus is tender. Stir in shrimp; cook until shrimp turn pink and centers are no longer translucent.
3. 3 Stir lemon juice into quinoa; toss quinoa with shrimp and vegetable mixture. Season with salt and black pepper.

By DIEGO782