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Greek Souzoukaklia
Dinner Greek

Greek Souzoukaklia

4.3

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat grill for high heat.
  2. 2 In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into 6 flat sausages around skewers. Lightly brush sausages with oil; this prevents sticking to the grill.
  3. 3 Arrange skewers on hot grill grate. Cook for approximately 15 minutes, turning occasionally to brown evenly, until well done.

By Marlies Monika

Greek-Style Stuffed Peppers
Dinner Greek

Greek-Style Stuffed Peppers

4.5

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.
  2. 2 Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
  3. 3 Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.
  4. 4 Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.

By GATOULA

Moussaka Cottage Pie
Dinner Greek

Moussaka Cottage Pie

4.7

Prep
35 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Heat 2 Tbs. oil in a 12-inch ovenproof skillet over medium-high heat. Saute onions until tender, about 5 minutes. Add garlic, cinnamon and cloves; cook about 1 minute. Add meat, stirring to break it up, and cook about 5 minutes. Stir in tomatoes and raisins; simmer 10 minutes.
  2. 2 Arrange eggplant slices on a lipped cookie sheet. Brush both sides with remaining oil, and season with salt and pepper. Broil on upper oven rack, turning once with kitchen tongs, until golden brown, about 5 minutes per side.
  3. 3 Reduce heat to 400 degrees. Lay eggplant in a single layer over meat mixture. Whisk egg into mashed potatoes; spread over eggplant. Bake on lower rack until sauce is bubbly, about 20 minutes.

By USA WEEKEND columnist Pam Anderson

Poulet a la Grecque
Dinner Greek

Poulet a la Grecque

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Season flour with salt and pepper; coat chicken pieces with seasoned flour.
  2. 2 Heat butter and olive oil in a large skillet over medium-high heat. Place chicken pieces in skillet; cook, turning once, to brown on both sides, about 6 minutes.
  3. 3 Stir in shallots, onions, and garlic; cook until soft, about 3 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in saffron, curry powder, sugar, raisins, and salt and pepper. Cover, and cook over medium heat for 12 to 15 minutes.

By librarylady

Tasty Sweet Potatoes
Dinner

Tasty Sweet Potatoes

3.7

Prep
15 min
Cook
45 min
Total
60 min

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

Raisin Whiskey Steak
Dinner

Raisin Whiskey Steak

4.7

Prep
5 min
Cook
10 min
Total
25 min

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

Easy Brussels Sprouts Salad
Dinner

Easy Brussels Sprouts Salad

4.0

Prep
10 min
Cook
25 min
Total
95 min

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

Chicken Easy Delight
Dinner

Chicken Easy Delight

4.0

Prep
5 min
Cook
75 min
Total
80 min

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

Easy Sweet Potatoes with Kahlua
Dinner

Easy Sweet Potatoes with Kahlua

4.5

Prep
15 min
Cook
25 min
Total
40 min

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

Carrot-Sweet Potato Mash
Dinner

Carrot-Sweet Potato Mash

4.4

Prep
10 min
Cook
20 min
Total
30 min

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

Sweet Potato Puff
Dinner

Sweet Potato Puff

4.4

Prep
30 min
Cook
30 min
Total
80 min

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

Sweet Potatoes with Brandy and Raisins
Dinner American

Sweet Potatoes with Brandy and Raisins

4.6

Prep
15 min
Cook
60 min
Total
225 min

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

Carrots with Apricot Preserves
Dinner

Carrots with Apricot Preserves

4.4

Prep
5 min
Cook
25 min
Total
30 min

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

My Cousin Maxi's Broccoli Salad
Dinner

My Cousin Maxi's Broccoli Salad

4.9

Prep
10 min
Cook
10 min
Total
30 min

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

Cranberry Stuffing
Dinner

Cranberry Stuffing

3.9

Prep
15 min
Cook
45 min
Total
60 min

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

Make-Ahead Broccoli Salad
Dinner

Make-Ahead Broccoli Salad

3.5

Prep
15 min
Cook
Total
495 min

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

Spiced Carrots
Dinner

Spiced Carrots

4.4

Prep
10 min
Cook
45 min
Total
55 min

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

Karen's Cranberry Apple Sweet Potato Packet
Dinner

Karen's Cranberry Apple Sweet Potato Packet

4.6

Prep
Cook
Total

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

Baked Lamb Meatballs
Dinner

Baked Lamb Meatballs

4.5

Prep
15 min
Cook
20 min
Total
35 min

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

Quinoa with Carrots and Raisins
Dinner

Quinoa with Carrots and Raisins

4.1

Prep
10 min
Cook
25 min
Total
40 min

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

Broccoli Salad V
Dinner

Broccoli Salad V

4.7

Prep
20 min
Cook
Total
20 min

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

Apple Yam Casserole
Dinner

Apple Yam Casserole

4.3

Prep
20 min
Cook
40 min
Total
60 min

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

Sauteed Cauliflower Delight
Dinner

Sauteed Cauliflower Delight

4.5

Prep
15 min
Cook
15 min
Total
30 min

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

Honey Glazed Brussels Sprouts
Dinner

Honey Glazed Brussels Sprouts

4.7

Prep
15 min
Cook
30 min
Total
45 min

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

Rice Pilaf with Raisins and Veggies
Dinner

Rice Pilaf with Raisins and Veggies

4.6

Prep
15 min
Cook
25 min
Total
40 min

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

Slow Cooker Kosher Autumn Mashup
Dinner

Slow Cooker Kosher Autumn Mashup

3.0

Prep
10 min
Cook
300 min
Total
310 min

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