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Grandma's Carrot Salad
Salad American

Grandma's Carrot Salad

4.7

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix shredded carrots and raisins together in a large salad bowl.
  3. 3 Whisk mayonnaise, lemon juice, and salt in a small bowl until smooth.
  4. 4 Pour over carrot mixture; stir until carrots and raisins are completely coated. Refrigerate until chilled, at least 30 minutes.

By Mrs Wynkoop

Creamy Kale Salad
Salad American

Creamy Kale Salad

4.9

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Mix kale, red onion, and raisins in a large bowl.
  2. 2 Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.

By QueenDumpPour

Roasted Butternut Squash Salad
Salad American

Roasted Butternut Squash Salad

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.
  3. 3 Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.
  4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.
  5. 5 Place romaine lettuce in a large serving bowl; crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.

By Marcia

Easy Broccoli Bacon Salad
Salad American

Easy Broccoli Bacon Salad

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine bacon, broccoli, raisins, onion, and sunflower seeds in a large bowl.
  3. 3 To make the dressing: Whisk mayonnaise, sugar, and red wine vinegar together in a small bowl until dressing is smooth.
  4. 4 Pour over broccoli mixture and stir to coat.

By readycooker

Broccoli Slaw
Salad Asian

Broccoli Slaw

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk olive oil, sugar, vinegar, and ramen noodle seasoning packets together in a small bowl.
  2. 2 Combine broccoli coleslaw mix, broken ramen noodles, almonds, raisins, green onions, and green bell pepper together in a salad bowl; fold in dressing.

By Mis' Kitchen

Chickpea Quinoa Mock Tuna Salad
Salad American

Chickpea Quinoa Mock Tuna Salad

5.0

Prep
20 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Fluff quinoa with a fork and refrigerate until cold.
  2. 2 Combine chickpeas, carrot, celery, sunflower seeds, cabbage, and onion in a food processor and pulse until everything is roughly equal in size; transfer to a large bowl.
  3. 3 Stir quinoa, almonds, and raisins into the chickpea mixture; add mayonnaise, mustard, kelp flakes, relish, lemon juice, salt, and pepper. Stir the mixture until evenly seasoned.

By Stef

Pearl Couscous Salad
Salad Middle Eastern

Pearl Couscous Salad

4.7

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 To make couscous: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in hot oil until toasted and fragrant, 3 to 4 minutes. Pour in water and bring to a boil; cover, reduce heat to medium-low, and simmer until couscous is tender, about 10 minutes. Drain and rinse couscous under cold water in a colander, then transfer to a large serving bowl. Stir in remaining 4 tablespoons olive oil until well coated.
  2. 2 Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
  3. 3 To make the salad: Add tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, green onion, parsley, and sumac to couscous mixture.
  4. 4 To make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined.
  5. 5 Pour dressing over salad; stir until coated. Chill in the refrigerator until flavors blend before serving.

By Susan

Sweet and Nutty Moroccan Couscous
Dinner African

Sweet and Nutty Moroccan Couscous

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

By Christina S

South African Yellow Rice
Dinner African

South African Yellow Rice

4.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered. When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork. Keep warm until serving time.

By DEONI

Moroccan Carrots
Dinner African

Moroccan Carrots

4.6

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine carrots, garbanzo beans, and raisins together in a bowl.
  2. 2 Whisk olive oil, lemon juice, cumin, chili powder, salt, and ground black pepper together; stir into carrot mixture. Marinate carrot mixture for 2 hours. Serve with crumbled feta cheese.

By bfr610

Baked Rice Pilaf
Dinner African

Baked Rice Pilaf

5.0

Prep
20 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat olive oil and butter in a skillet over medium-high heat. Cook celery, sweet onion, and garlic until the onion is translucent, about 5 minutes.
  3. 3 Combine rice, green onions, raisins, curry powder, salt, saffron, and cayenne pepper in a 9x13-inch baking pan; stir well. Stir in the celery mixture and chicken stock. Cover pan tightly with aluminum foil.
  4. 4 Bake in the preheated oven until rice is tender, about 35 minutes. Let stand for 5 minutes; fluff with a fork.

By jules

Moroccan Lamb Tagine
Dinner African

Moroccan Lamb Tagine

4.4

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 Heat oil in a large pot or Dutch oven over medium heat. Add onion; cook and stir in the oil until soft. Add lamb meat to the pan; fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt, and pepper. Pour just enough water into the pot to cover the lamb.
  2. 2 Cover the pot; simmer over low heat until lamb is tender and the mixture is stew-like, about 1 ½ to 2 hours. Remove lid a little after an hour if there appears to be too much liquid.
  3. 3 Add pears, golden raisins, and almonds to the stew; cook for another 5 minutes or so, until the pears are soft.

By MAX BOSIO

Best Bobotie
Dinner African

Best Bobotie

4.4

Prep
15 min
Cook
95 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Heat oil in a large skillet over medium-high heat. Cook onions in hot oil until soft, 2 to 3 minutes. Crumble ground beef into the skillet; cook and stir until brown, 8 to 10 minutes.
  3. 3 Pour milk in a shallow dish. Soak bread in milk. Squeeze excess milk from bread and set milk aside.
  4. 4 Add bread to beef mixture. Stir in raisins, chutney, curry powder, apricot jam, salt, and black pepper. Pour mixture into the prepared baking dish.
  5. 5 Bake in the preheated oven for 1 hour.
  6. 6 Whisk together reserved milk, egg, and a pinch of salt. Pour over top of beef mixture. Lay bay leaf on top of milk mixture.
  7. 7 Continue baking until top is golden brown, 25 to 30 minutes. Remove bay leaf before serving.

By trixie

Bobotie (South African Meatloaf)
Dinner African

Bobotie (South African Meatloaf)

4.3

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  2. 2 Melt butter in a large skillet over medium heat. Cook and stir onions in hot butter until browned, 5 to 7 minutes.
  3. 3 Combine 2 eggs, 1 cup milk, oats, raisins, almonds, vinegar, curry powder, sugar, salt, turmeric, and black pepper in a large bowl. Add cooked onion and ground beef; mix well. Spread beef mixture evenly into the prepared baking dish; top with bay leaves.
  4. 4 Bake in the preheated oven for 30 minutes. Remove from the oven and drain excess fat from beef.
  5. 5 Beat together remaining egg and 1/4 cup milk in a small bowl until well combined; pour over beef mixture.
  6. 6 Continue baking in the oven until the top is beginning to brown, about 30 minutes more. Remove and discard bay leaves to serve.

By Kerrijoi

South African Bobotie
Dinner African

South African Bobotie

4.3

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat oil in a skillet over medium-high heat; add onion and saute until browned, about 5 minutes. Add ground beef to onion and saute until browned, about 5 minutes.
  3. 3 Soak bread in 1/4 cup milk in a small bowl, mash, and add to ground beef mixture; stir in 1/2 of beaten egg, raisins, vinegar, sugar, turmeric, salt, curry powder, and ground black pepper.
  4. 4 Transfer beef mixture to glass baking dish; insert bay leaves.
  5. 5 Bake in preheated oven for 30 minutes. Whisk remaining 1/2 egg and remaining 1/4 cup milk together in a small bowl; pour over meat mixture and return to oven for 30 minutes.
  6. 6 Serve with chutney.

By Michelle

Slow Cooker Chicken Tagine
Dinner African

Slow Cooker Chicken Tagine

4.9

Prep
15 min
Cook
300 min
Total
315 min

Instructions

  1. 1 Layer chicken thighs, onions, carrots, raisins, and apricots in a slow cooker.
  2. 2 Whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, paprika, and black pepper together in a bowl; pour over chicken and vegetables. Cover slow cooker.
  3. 3 Cook on High 4 1/2 hours or on Low for 7 1/2 hours. Slightly shred chicken using 2 forks. Cook 30 minutes more.
  4. 4 Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan; let stand until water is completely absorbed, 5 to 10 minutes. Fluff couscous with a fork. Serve chicken tagine over couscous.

By Holly Combs

Moroccan Chickpea Stew
Dinner African

Moroccan Chickpea Stew

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until onion is translucent, 5 to 7 minutes. Stir in cumin, coriander, garam masala, cayenne pepper, curry powder, and salt; cook until fragrant, about 1 minute. Add potatoes, diced tomatoes, tomato sauce, and raisins; add enough water to cover mixture. Bring to a simmer; cook until potatoes are soft, 10 to 15 minutes.
  2. 2 Add kale and chickpeas; simmer until kale wilts, about 3 minutes. Sprinkle cilantro over stew; immediately remove pot from the heat.

By Mari

Moroccan Couscous
Dinner African

Moroccan Couscous

4.7

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Place a large, heavy bottomed pot over medium heat. Stir in cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in bell pepper and zucchini; cook for 5 minutes. Stir in raisins, salt, zest, and chickpeas.
  2. 2 Pour in chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

By BenevolentEmpress

Marrakesh Vegetable Curry
Dinner African

Marrakesh Vegetable Curry

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
  2. 2 In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
  3. 3 Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
  4. 4 Add spinach to pot and cook for 5 more minutes. Serve!

By NIBLETS

Moroccan Chicken Tagine
Dinner African

Moroccan Chicken Tagine

4.9

Prep
20 min
Cook
110 min
Total
130 min

Instructions

  1. 1 To make the spice mix: Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set remaining mix aside for another use.
  2. 2 To make the tagine: Bring a small pot of water to a boil. Add apricots and raisins and cook until soft, about 5 minutes. Drain, reserving 1/2 cup cooking water.
  3. 3 Place chicken and 1/2 cup reserved spice mix into a bowl; toss until thoroughly coated.
  4. 4 Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Cook chicken in the hot skillet until golden brown and it releases easily from the skillet, 3 to 4 minutes per side. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes.
  5. 5 Add apricots, raisins, and reserved 1/2 cup cooking water; stir in chicken broth and honey. Cover, reduce the heat to low, and cook until chicken is very tender, 1 ½ to 2 hours.
  6. 6 Serve chicken garnished with cilantro and almonds.

By Chef Kelly

Moroccan Sweet Potato Stew
Dinner African

Moroccan Sweet Potato Stew

4.2

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
  2. 2 Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
  3. 3 Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

By Carrie Sublett

Instant Pot Lamb Tagine with Lentils
Dinner African

Instant Pot Lamb Tagine with Lentils

5.0

Prep
10 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add ghee. Add onions and cubed lamb to the melted ghee; cook and stir until lamb is browned and onion is soft and translucent, 5 to 7 minutes. Stir in tomatoes, potatoes, and garlic. Cook for 2 more minutes.
  2. 2 Mix in salt, pepper, cumin, coriander, turmeric, cinnamon, ginger, paprika, and chili flakes. Stir in tomato paste. Add chicken broth, lentils, raisins, and honey; stir until all ingredients are well combined.
  3. 3 Turn Saute mode off. Close and lock the lid. Set vent to 'Sealing' and select Meat/Stew mode according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Turn vent and release remaining pressure carefully using the quick-release method according to manufacturer's instructions. Season with salt and pepper, if needed.

By Diana71

Coffee Can Raisin Bread
Dessert

Coffee Can Raisin Bread

4.6

Prep
15 min
Cook
60 min
Total
555 min

Instructions

  1. 1 Place the dark and golden raisins in a medium bowl. Dissolve baking soda in boiling water, and pour over raisins. Let stand overnight without stirring.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease three 1 pound sized coffee cans.
  3. 3 In a large bowl, stir together the flour, sugar and salt. Stir in the raisins with their water, and the oil until well blended. Batter will be thick. Divide the batter evenly between the 3 cans.
  4. 4 Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Lay cans on their side to loosen the bread as it cools.

By Allrecipes Member

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

Blueberry and Raisin Jam

Blueberry and Raisin Jam

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Blend raisins and orange juice in a blender or food processor until smooth; transfer mixture to a pot. Blend blueberries in blender or food processor until pureed; add to raisin mixture. Stir pectin into fruit mixture and bring to a boil. Mix sugar into fruit mixture; boil, stirring often, until sugar is dissolved, about 5 more minutes.
  2. 2 Sterilize the jars and lids in boiling water for 10 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. 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 10 minutes.
  4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.

By jeljoh09