Type what you have

Ingredients

• ✓ raisin
• water
• brown sugar
• salt
• cornstarch

Instructions

1. 1 Gather the ingredients.
2. 2 Bring water to a boil in a saucepan over high heat. Stir in raisins, then reduce the heat to medium and boil until raisins are very tender, about 5 minutes.
3. 3 Whisk in brown sugar and salt, then gradually whisk in cornstarch to avoid lumps forming. Simmer over low heat until glaze has thickened, about 10 minutes.

By LISA34LISA

Ingredients

• ✓ raisin
• butter
• pecan
• apple
• white sugar
• water
• salt
• whiskey
• vanilla extract

Instructions

1. 1 Melt butter in a saucepan over medium heat; cook and stir pecans in melted butter until lightly toasted, 2 to 3 minutes. Transfer toasted pecans to a bowl with a slotted spoon, reserving butter in pan. Cook and stir apples in reserved butter until apples begin to soften, about 2 minutes; add sugar.
2. 2 Stir water, raisins, and salt into apple mixture. Simmer, stirring occasionally, until raisins are plump, about 5 minutes. Add whiskey, vanilla extract, and toasted pecans.

By theinnerlight

Ingredients

• ✓ raisin
• cranberry
• water
• brown sugar
• white sugar
• cinnamon
• ginger root
• clove
• onion
• apple
• celery

Instructions

1. 1 Bring cranberries, raisins, water, both sugars, cinnamon, ginger, and cloves to a boil in a saucepan. Reduce the heat to low and simmer until berries start to pop, about 5 minutes. Add onion, apple, and celery; continue to cook, stirring occasionally, until mixture begins to thicken, 5 to 10 more minutes.
2. 2 Transfer to a bowl and let cool slightly, about 15 minutes. Cover and refrigerate until flavors fully develop, 8 hours to overnight.

By foodelicious

Ingredients

• ✓ raisin
• pineapple
• pear
• carrot
• coconut
• lemon juice
• cinnamon
• clove
• nutmeg
• fruit pectin
• white sugar

Instructions

1. 1 Place crushed pineapple with juice, pears, carrots, flaked coconut, raisins, lemon juice, cinnamon, cloves, and nutmeg in a large pot over medium heat; bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until pears are tender, 15 to 20 minutes.
2. 2 Remove pot from heat and stir in pectin. Return to heat and bring to a full rolling boil, stirring frequently. Pour in sugar and bring back to a full boil. Cook jam for 1 minute, stirring constantly. Remove from heat and skim foam off the top.
3. 3 Pack jam into hot, sterilized jars, filling to within 1/4-inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims to remove any excess residue. Top with lids and screw on rings.
4. 4 Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2-inches apart using a holder. Pour in more boiling water if necessary to bring the water level to at least 1-inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
5. 5 Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart; cool undisturbed, at least 12 hours. Press the top of each lid with a finger to ensure that the seal is tight. Store in a cool, dark area.

By Mary Jane Brown

Ingredients

• ✓ raisin
• apple
• onion
• ginger root
• water
• white sugar
• brown sugar
• cinnamon
• cardamom
• white pepper
• nutmeg
• white wine vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Place apples, raisins, onion, ginger, water, white sugar, brown sugar, cinnamon, cardamom, pepper, and nutmeg into a large saucepan; bring to a boil over medium-high heat, stirring often.
3. 3 Reduce heat to low, cover, and simmer, stirring frequently, until apples are tender, about 30 minutes.
4. 4 Stir and continue simmering, uncovered, until slightly thickened, about 15 minutes more. Remove from heat; discard onion and ginger for smoother consistency. Stir in white wine vinegar.
5. 5 Let chutney cool at least 2 hours at room temperature then transfer into a sterilized jar or container. Seal by canning in boiling water bath, and store in the refrigerator for up to 2 weeks until ready to serve.

By CATSEO

Ingredients

• ✓ raisin
• peach
• brown sugar
• apple cider vinegar
• preserved ginger
• onion
• garlic
• chili powder
• mustard seed
• curry powder
• pickling spice

Instructions

1. 1 Combine peaches, brown sugar, apple cider vinegar, raisins, ginger, onion, garlic, chili powder, mustard seed, and curry powder in a large heavy pot. Wrap pickling spice in a cheesecloth bag and place in the pot.
2. 2 Bring to a boil and cook over medium heat, uncovered, until mixture reaches your desired consistency. It will take about 1 ½ hours to get a good thick chutney. Stir frequently to prevent scorching on the bottom.
3. 3 Remove spice bag and ladle chutney into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.
4. 4 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Shana

Ingredients

• ✓ raisin
• tomato
• ginger root
• garlic
• onion
• white sugar
• red wine vinegar
• curry paste
• mixed spice
• chili powder
• paprika

Instructions

1. 1 Fill a large saucepan with water; bring to a boil. Place tomatoes in the boiling water until skins begin to crack and peel, 3 to 5 minutes. Remove from water, cool, then peel.
2. 2 Add peeled tomatoes, ginger, and garlic to the bowl of a food processor or blender; pulse until puréed.
3. 3 Transfer tomato purée to a large saucepan; add onions, sugar, vinegar, and raisins. Season mixture with curry paste, mixed spice, chili powder, and paprika; simmer over medium heat until thickened, about 30 minutes. Refrigerate until ready to use.

By curling

Ingredients

• ✓ raisin
• ✓ raisin
• almond
• mango
• garlic
• ginger root
• onion
• salt
• clove
• cinnamon
• nutmeg
• ginger
• allspice
• red hot chile pepper
• white vinegar
• brown sugar
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Combine white sugar, brown sugar, vinegar, chile peppers, allspice, ground ginger, nutmeg, cinnamon, cloves, and salt in a large saucepan. Bring to a boil; boil for 30 minutes.
3. 3 Stir in onions, golden raisins, raisins, fresh ginger, and garlic; boil for another 30 minutes.
4. 4 Stir in mangos (and almonds if using); reduce heat to low and simmer for 30 minutes.
5. 5 Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top.
6. 6 Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

By Shirley Crowley

Ingredients

• ✓ raisin
• salt
• sugar
• dark chocolate
• chicken broth
• cinnamon stick
• clove
• allspice berry
• thyme
• cumin seed
• peanut
• garlic
• onion
• lard
• tomato
• tomatillo
• corn tortilla
• dinner roll
• chicken broth
• ancho chile
• guajillo chile
• chipotle chile

Instructions

1. 1 Gather all ingredients.
2. 2 Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.
3. 3 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender.
4. 4 Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.
5. 5 Allow chiles, toasted bread, and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
6. 6 Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
7. 7 Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden, 5 to 8 minutes.
8. 8 Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
9. 9 Pour chile puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
10. 10 Enjoy!

By Allrecipes

Ingredients

• ✓ raisin
• banana
• brown sugar
• butter
• pecan
• brandy

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9x13 inch casserole dish.
2. 2 Cover the bottom of the prepared casserole dish with half of the banana slices. Sprinkle the bananas with half the brown sugar, butter pieces, pecans, and raisins. Form another layer with the remaining banana slices and repeat layering with remaining brown sugar, butter, pecans, and raisins.
3. 3 Bake in preheated oven for 30 minutes; remove from oven and cool for 5 minutes. Sprinkle brandy over top of dish to serve.

By Kristy Pierce Bishop

Ingredients

• ✓ raisin
• quinoa
• water
• apple juice
• lemon juice
• cinnamon
• salt
• vanilla extract

Instructions

1. 1 Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes.
2. 2 Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm.

By Allrecipes Member

Ingredients

• ✓ raisin
• ground beef
• onion
• garlic
• red bell pepper
• green bell pepper
• green olive
• tomato paste
• water
• cilantro

Instructions

1. 1 Cook and stir ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. Pour off any excess grease.
2. 2 Stir onion and garlic into beef; cook for 2 minutes. Add bell peppers, raisins, olives, tomato paste, water, and cilantro; bring to a boil. Reduce heat to medium-low, cover, and simmer until peppers have cooked to your liking, about 10 minutes.

By booghierbaby

Ingredients

• ✓ raisin
• milk
• egg yolk
• sugar
• cornstarch
• all-purpose flour
• cinnamon stick
• vanilla extract
• butter
• cinnamon

Instructions

1. 1 Blend milk, egg yolks, sugar, cornstarch, and flour together in a blender until smooth. Pour milk mixture into a large pot over medium heat; add cinnamon stick and stir with a large wooden spoon. Stir raisins, vanilla extract, and butter into milk mixture; whisk mixture until thickened and smooth, 10 to 15 minutes.
2. 2 Ladle pudding into bowls and top with ground cinnamon.

By andrea

Ingredients

• ✓ raisin
• water
• short grain rice
• lime peel
• water
• cinnamon stick
• anise seed
• evaporated milk
• condensed milk
• vanilla extract
• salt

Instructions

1. 1 Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
2. 2 While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
3. 3 After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
4. 4 If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.

By gator10

Ingredients

• ✓ raisin
• all-purpose flour
• water
• olive oil
• onion
• ground beef
• kalamata olive
• cumin
• paprika
• egg
• salt
• black pepper

Instructions

1. 1 Stir flour into water in a small bowl until dissolved. Set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Sauté onion in hot oil until softened, about 5 minutes. Add ground beef, olives, cumin, and paprika. Cook and stir until beef is crumbly and completely browned, 7 to 10 minutes.
3. 3 Pour flour-water mixture into beef mixture and stir to coat evenly. Stir in raisins and cook until raisins are plump, about 5 minutes. Fold hard-cooked eggs into beef mixture; season with salt and pepper. Set aside to cool before using to fill empanadas.

By Allrecipes Member

Ingredients

• ✓ raisin
• olive oil
• onion
• garlic
• tomato
• chicken chunk
• red bell pepper
• stuffed green olive
• red wine vinegar
• oregano
• cumin
• bay leaf

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
2. 2 Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.

By MJodyH

Ingredients

• ✓ raisin
• egg
• evaporated milk
• coconut milk
• sweetened condensed milk
• dark rum
• white sugar
• butter
• vanilla extract
• nutmeg
• cinnamon
• bread

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat eggs in a large bowl until frothy. Add evaporated milk, coconut milk, sweetened condensed milk, rum, sugar, melted butter, raisins, vanilla, nutmeg, and cinnamon to eggs in the bowl; mix well. Fold in bread. Pour mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until browned and edges are beginning to look dry, about 1 hour.

By Monique Jeffery

Ingredients

• ✓ raisin
• olive oil
• sweet onion
• garlic
• ground beef
• paprika
• salt
• black pepper
• egg
• egg yolk
• green olive
• parsley
• empanada pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef, paprika, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Transfer mixture to a mixing bowl.
3. 3 Mix hard-boiled eggs, olives, raisins, and parsley into the meat mixture.
4. 4 Using a spoon or your fingers, take a little of the ground beef mixture and place it in the middle of the dough discs. Fold the disc over and crimp the edges on both sides with the fork, leaving an indentation in the dough. Coat the outsides of the empanadas with egg yolk using a brush and place on a flat baking sheet.
5. 5 Bake in the preheated oven until the shells are somewhat browned, 24 to 28 minutes. Let cool for at least 15 minutes before enjoying.

By Joelorado

Ingredients

• ✓ raisin
• ground beef
• shortening
• onion
• paprika
• paprika
• red pepper flakes
• salt
• cumin
• white vinegar
• egg
• green olive
• puff pastry sheet
• egg

Instructions

1. 1 Spread ground beef into a large sieve. Slowly pour boiling water over top for partial cooking. Let drain and cool.
2. 2 Meanwhile, melt shortening in a skillet over medium heat. Add onions; cook and stir until just before they begin to turn golden, 12 to 15 minutes. Remove from the heat and stir in sweet paprika, hot paprika, and red pepper flakes; season with salt.
3. 3 Transfer cooled beef to a bowl. Mix in vinegar and cumin and season with salt. Mix in onions until well combined. Transfer to a large plate to cool and harden, about 10 minutes.
4. 4 Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
5. 5 Cut puff pastry dough into 10 circles. Place a spoonful meat mixture onto each round, making sure at least 1/2 inch of the outer pastry edge stays clean and dry. Add olives, raisins, and hard-cooked eggs to each round. Slightly wet the edges of pastry rounds, fold in half into half-moons, and press the edges together. Seal empanadas by twisting and curling dough together between your thumb and index finger, adding pressure before releasing each pinch and moving on to the next one.
6. 6 Place empanadas onto the prepared baking sheet. Prick each empanada with a fork near the curled edge to allow steam to escape during baking. Brush empanadas with beaten egg.
7. 7 Bake in the preheated oven until golden, 20 to 30 minutes.

By Liliana

Ingredients

• ✓ raisin
• chicken
• corn
• green olive
• carrot
• celery
• green apple
• heavy cream
• mustard
• white sugar
• salt
• black pepper
• parsley
• lettuce leaf
• watercress
• potato stick

Instructions

1. 1 Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
2. 2 Stir cream and mustard together in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
3. 3 Arrange lettuce leaves and watercress on a platter and spoon chicken salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until ready to serve.

By Mia

Ingredients

• ✓ raisin
• vegetable oil
• potato
• carrot
• onion
• garlic
• ground beef
• water
• soy sauce
• salt
• black pepper
• bell pepper
• pea
• rice

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add potato and carrot; saute for 3 minutes. Remove to a bowl.
2. 2 Add onion and garlic to the hot skillet and saute until slightly brown, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Add potato-carrot mixture back to the skillet with water, soy sauce, salt, and pepper. Cover and simmer until potatoes are tender, 5 to 8 minutes.
3. 3 Add bell pepper, raisins, and peas; cook until heated through, about 2 minutes. Serve over hot rice.

By Meredith

Ingredients

• ✓ raisin
• all-purpose flour
• salt
• shortening
• water
• olive oil
• onion
• ground beef
• paprika
• cumin
• black pepper
• salt
• white vinegar
• egg
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Make the dough: Stir flour and salt together in a medium bowl. Cut in shortening using a pastry blender until the mixture resembles coarse crumbs.
3. 3 Use a fork to stir in water, a few tablespoons at a time, until the mixture comes together.
4. 4 Pat into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
5. 5 Make the filling while dough is chilling: Heat oil in a large skillet over medium heat. Add onion and cook until tender, about 5 minutes.
6. 6 Add beef, paprika, cumin, pepper, and salt; cook and stir until beef is browned and crumbly, 5 to 7 minutes.
7. 7 Drain excess grease, then stir in the raisins and vinegar. Cover and refrigerate until chilled, about 1 hour.
8. 8 Remove dough and filling from the refrigerator. Form dough into twenty-four 2-inch balls.
9. 9 Stir hard-cooked eggs into filling.
10. 10 Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
11. 11 While the oil is heating, roll one ball dough on a floured surface into a thin circle. Spoon some filling onto the center, fold dough into a half-moon shape, and press the edges with your fingers to seal. Repeat to fill and form remaining empanadas.
12. 12 Working in batches, fry 1 to 2 empanadas at a time in hot oil until browned, about 2 1/2 minutes per side.
13. 13 Drain on paper towels. Serve hot.

By CNCOOK

Ingredients

• ✓ raisin
• salt
• white sugar
• milk
• butter
• basil
• sweet corn
• kalamata olive
• chicken
• ground beef
• black pepper
• paprika
• salt
• garlic
• onion
• vegetable oil
• egg

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
2. 2 Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes. Add beef, remaining 1 teaspoon salt, remaining ¼ teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes. Add chicken, raisins, and olives.
3. 3 Remove eggs from hot water, cool under cold running water, and peel. Roughly chop; add to beef mixture. Keep pino warm.
4. 4 Combine corn and basil in a blender or the bowl of a food processor; blend until smooth. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Spread pino into a baking dish. Cover with corn paste; sprinkle a little sugar on top.
7. 7 Bake in the preheated oven until golden brown on top, about 20 minutes.

By Epicureo

Ingredients

• ✓ raisin
• olive oil
• ground beef
• onion
• salt
• bay leaf
• cumin
• black pepper
• cinnamon
• cayenne pepper
• garlic
• tomato
• water
• red wine vinegar
• currant
• green olive

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add ground beef; cook, breaking up beef into small pieces with a spoon or spatula until completely loses its pink color, 8 to 10 minutes. Add onion and salt; cook until onion turns translucent, about 5 minutes. Add bay leaves, cumin, black pepper, cinnamon, and cayenne pepper; cook 2 minutes. Add garlic; cook 1 minute.
2. 2 Stir in crushed tomatoes, water, and red wine vinegar; cook and deglaze by scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes. Add currants; bring back to a simmer. Reduce heat to medium-low, cover, and cook until beef is tender, 15 to 20 minutes.
3. 3 Gently stir in olives; cover and cook 10 to 15 minutes more.

By John Mitzewich

Ingredients

• ✓ raisin
• egg
• salt
• all-purpose flour
• shortening
• milk
• cornstarch
• water
• egg
• black olive
• ground pork
• black pepper
• salt
• cumin
• oregano
• garlic
• onion
• butter

Instructions

1. 1 Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.
2. 2 Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.
3. 3 Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
5. 5 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.
6. 6 Bake in the preheated oven until golden brown, about 25 minutes.

By Alicia Moore Lutz

Ingredients

• ✓ raisin
• pimento pepper
• black olive
• green pea
• chicken stock
• bay leaf
• black pepper
• oregano
• salt
• rice
• tomato
• garlic
• garlic
• green bell pepper
• onion
• chicken
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
3. 3 Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
4. 4 Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

By RPOVARCHUK

Ingredients

• ✓ raisin
• pepper
• salt
• potato
• caper
• green olive
• red wine vinegar
• tomato sauce
• sherry
• oregano
• cumin
• bay leaf
• sirloin tip
• red bell pepper
• garlic
• onion
• olive oil

Instructions

1. 1 In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
2. 2 Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
3. 3 Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

By Maryellen

Ingredients

• ✓ raisin
• olive oil
• salt
• black pepper
• oregano
• cumin
• caper
• green olive
• tomato sauce
• red wine
• ground beef
• garlic
• green bell pepper
• onion
• olive oil
• salt
• potato

Instructions

1. 1 Place potatoes into a large pot with enough water to cover; season with salt. Bring to a boil; reduce heat to medium-low, cover the pot, and cook potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool.
2. 2 Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir onion, green bell pepper, and garlic in hot oil until vegetables soften, about 5 minutes.
3. 3 Crumble ground beef into onion mixture, breaking meat into smaller pieces as you mix; cook and stir until beef is completely browned, 7 to 10 minutes. Drain excess fat.
4. 4 Stir red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until wine has reduced significantly, 25 to 30 minutes.
5. 5 Peel cooled potatoes and cut into chunks.
6. 6 Heat 1 teaspoon olive oil in a large skillet over medium heat. Cook potatoes in hot oil until browned, about 5 minutes.
7. 7 Gently fold potatoes into simmering ground beef mixture; cook for 5 minutes.

By lutzflcat

Ingredients

• ✓ raisin
• pea
• olive oil
• green olive
• caper
• white wine
• potato
• tomato sauce
• bay leaf
• lemon juice
• black pepper
• salt
• cumin
• saffron
• green bell pepper
• garlic
• onion
• water
• rabbit

Instructions

1. 1 Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to a boil, then simmer for 20 minutes.
2. 2 Add the potatoes, and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, tomato sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.

By YAELIE24

Ingredients

• ✓ raisin
• lime juice
• almond
• caper
• apple cider vinegar
• green olive
• sugar
• beef stock
• tomato
• cinnamon
• cayenne pepper
• paprika
• oregano
• chili powder
• cumin
• garlic
• red bell pepper
• onion
• chorizo sausage
• ground beef
• olive oil

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add ground beef and sausage; cook and stir until browned and crumbly, about 10 minutes. Drain some grease.
2. 2 Add onion and bell pepper; cook and stir until soft, about 5 minutes. Stir in garlic, cumin, chili powder, oregano, paprika, cayenne pepper, and cinnamon; cook until fragrant, about 1 minute. Add tomatoes, stock, and sugar; stir to combine. Reduce the heat to low, cover, and simmer for 20 to 30 minutes.
3. 3 Add raisins, olives, vinegar, and capers to the skillet; simmer, uncovered, for 5 minutes. Stir in almonds and lime juice, and cook until warm, 2 to 3 minutes.

By devilsdancefloor