Type what you have

Ingredients

• ✓ raisin
• carrot
• mayonnaise
• lemon juice
• salt

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

Ingredients

• ✓ raisin
• carrot
• pineapple
• sugar
• sugar
• mayonnaise
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Combine carrots, pineapple with juice, raisins, ½ cup plus 2 tablespoons sugar (or to taste), mayonnaise, and lemon juice in a large bowl; mix well.
3. 3 Refrigerate for 2 hours before serving for flavors to meld for best results.

By Yoly

Ingredients

• ✓ raisin
• kale
• red onion
• yogurt
• mayonnaise
• sugar
• lemon
• sunflower seed

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

Ingredients

• ✓ raisin
• butternut squash
• olive oil
• bacon
• onion
• romaine lettuce
• pecan
• maple syrup

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

Ingredients

• ✓ raisin
• bacon
• broccoli
• red onion
• sunflower seed
• mayonnaise
• white sugar
• red wine vinegar

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

Ingredients

• ✓ raisin
• apple
• lemon
• celery
• walnut
• grape
• heavy cream
• mayonnaise
• nutmeg

Instructions

1. 1 Toss apples and lemon juice together in a large bowl; stir in celery, nuts, raisins and grapes.
2. 2 Fold whipped cream and mayonnaise together; add to salad and mix well.
3. 3 Sprinkle with nutmeg and chill for at least 1 hour before serving.

By Shannon

Ingredients

• ✓ raisin
• mayonnaise
• white vinegar
• apple
• celery
• walnut
• salt
• pepper

Instructions

1. 1 Whisk mayonnaise and vinegar together in a mixing bowl.
2. 2 Add apples, celery, raisins, and walnuts. Season with salt and pepper; mix well.
3. 3 Chill salad before serving, at least 30 minutes.

By Mary Brotherton

Ingredients

• ✓ raisin
• mayonnaise
• sugar
• lemon juice
• salt
• apple
• celery
• walnut

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk mayonnaise, sugar, lemon juice, and salt together in a serving bowl.
3. 3 Stir in apples, celery, walnuts, and raisins. Cover and chill in the refrigerator until ready to serve.
4. 4 Serve and enjoy!

By Penny

Ingredients

• ✓ raisin
• olive oil
• white sugar
• cider vinegar
• chicken ramen noodle
• broccoli coleslaw mix
• almond
• green onion
• green bell pepper

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

Ingredients

• ✓ raisin
• chicken breast
• celery
• green onion
• apple
• green grape
• pecan
• black pepper
• curry powder
• mayonnaise

Instructions

1. 1 Combine chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder, and mayonnaise in a bowl; mix well to combine.

By Karen L Baker

Ingredients

• ✓ raisin
• black pepper
• salt
• lemon juice
• sweet pickle relish
• kelp flakes
• honey mustard
• mayonnaise
• almond
• onion
• cabbage
• sunflower seed
• celery
• carrot
• chickpea
• quinoa
• water

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

Ingredients

• ✓ raisin
• black pepper
• salt
• honey
• lemon
• olive oil
• sumac
• flat-leaf parsley
• green onion
• chive
• red onion
• cranberry
• red bell pepper
• cucumber
• roma tomato
• lentil
• water
• couscous
• olive oil

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

Ingredients

• ✓ raisin
• corn husk
• pineapple
• water
• sugar
• corn masa dough
• butter
• baking powder
• coconut

Instructions

1. 1 Place corn husks in a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
2. 2 Combine pineapple, water, and sugar in a saucepan and cook over medium heat until pineapple is very soft, 7 to 10 minutes. Drain.
3. 3 Mix masa dough with butter and baking powder in a bowl until well combined. Add cooked pineapple, coconut, and raisins; knead into a smooth dough.
4. 4 Select 1 wide corn husk or 2 small ones. Spread about 1 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
5. 5 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 tamales with the open side up and cook until filling is heated through and separates from the husk, about 45 minutes. Let tamales stand for 15 minutes before serving.

By EvaR

Ingredients

• ✓ raisin
• white sugar
• water
• cinnamon stick
• white bread
• butter
• pineapple
• colby longhorn cheese
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sugar, water, and cinnamon sticks in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside.
3. 3 Toast bread and butter each slice on one side. Arrange some of the bread to make a single layer in a large casserole dish. Sprinkle some of the raisins, nuts, and pineapple on top. Slice cheese and place some of it on top of fruit. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour cinnamon syrup mixture over everything in baking dish.
4. 4 Bake in the preheated oven for 30 minutes. Let bread pudding cool for at least 15 minutes before serving.

By Gloria A

Ingredients

• ✓ raisin
• yogurt
• sweetened condensed milk
• crema
• vanilla extract
• cantaloupe
• papaya
• apple
• banana
• strawberry
• granola
• coconut

Instructions

1. 1 To make the topping: Mix yogurt, condensed milk, Mexican crema, and vanilla together in a bowl until well combined.
2. 2 To make the fruit salad: Divide cantaloupe, papaya, apple, and banana among 4 individual bowls, arranging each fruit in its own section. Place strawberries in the center of each bowl. Sprinkle granola, raisins, and coconut over the bowls, then drizzle with the topping.

By Yolanda Gutierrez

Ingredients

• ✓ raisin
• corn husk
• orange
• white sugar
• lard
• ice cube
• corn masa dough
• baking powder
• milk
• orange juice
• almond

Instructions

1. 1 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
2. 2 Combine oranges and 1 1/4 cups sugar in a saucepan over low heat. Cook, stirring occasionally, until mixture starts to turn into jam, about 30 minutes. Remove from heat and let cool completely.
3. 3 While jam is cooling, place lard in a large bowl, add 2 or 3 ice cubes, and beat with an electric mixer until soft and creamy. Beat in 1 1/4 cups sugar until well incorporated.
4. 4 Combine masa dough and baking powder in a separate bowl. Knead together for a few minutes. Add masa to lard mixture. Mix in milk alternately with orange juice, beating continuously with the electric mixer. Mix in cooled jam, raisins, and almonds.
5. 5 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
6. 6 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 tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

By AnaMaría

Ingredients

• ✓ raisin
• water
• brown sugar
• cinnamon stick
• white bread
• butter
• cheddar cheese
• peanut
• cinnamon
• nutmeg
• clove

Instructions

1. 1 Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil.
3. 3 Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
4. 4 Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, and cloves.
5. 5 Shingle bread, butter-side up, to make two rows in a 9x13-inch baking dish.
6. 6 Sprinkle cheese, raisins, peanuts, cinnamon, nutmeg, and cloves over bread. Sprinkle remaining remaining 1/4 cup brown sugar over the cheese. Pour cinnamon syrup over entire dish; cover with aluminum foil.
7. 7 Bake in the preheated oven until cooked through, about 30 minutes. Cool for 15 to 20 minutes before serving.

By dromero1013

Ingredients

• ✓ raisin
• water
• brown sugar
• cinnamon stick
• sugar
• vanilla extract
• clove
• butter
• bread
• monterey jack cheese
• walnut
• apricot

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine water, piloncillo, cinnamon sticks, sugar, vanilla extract, and cloves in a pot. Bring to a boil. Reduce heat and cook until slightly thickened and reduced to a syrup, about 10 minutes. Remove cinnamon sticks.
3. 3 Lightly butter each slice of bread. Place slices in a large, flat baking pan.
4. 4 Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry.
5. 5 Grease a 9x13-inch cake pan and add 1/2 of the toasted bread. Sprinkle 1/2 of the Monterey Jack cheese, walnuts, raisins, and apricots over the bread. Drizzle 1/2 of the syrup on top to fully coat the bread. Top with the remaining bread, cheese, walnuts, raisins, apricots, and syrup. Cover with aluminum foil.
6. 6 Bake in the preheated oven for 20 minutes. Remove foil and continue baking until lightly browned and heated through, about 15 minutes more. Serve warm.

By mpatricia25

Ingredients

• ✓ raisin
• water
• long-grain white rice
• butter
• whole milk
• white sugar
• egg
• flour
• vanilla extract
• heavy cream
• cinnamon

Instructions

1. 1 Bring water, rice, and butter to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
2. 2 Whisk together 2 cups milk, sugar, egg, flour, and vanilla in a bowl; pour over cooked rice in the saucepan and stir to combine. Bring to a simmer over low heat and cook, stirring occasionally, for 15 minutes.
3. 3 Stir in remaining 1 cup milk, cream, raisins, and cinnamon until thoroughly mixed. Let cool for a few minutes. Serve warm or cold.

By crys7422

Ingredients

• ✓ raisin
• onion
• garlic
• sesame seed
• chipotle chile in adobo sauce
• peanut butter
• tomato
• sugar
• cinnamon
• chili powder
• cumin
• coriander
• nutmeg
• cocoa powder
• chicken breast

Instructions

1. 1 Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter, and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
2. 2 Cover; cook on Low until chicken is very tender, about 5 hours.

By ELAINE05

Ingredients

• ✓ raisin
• vegetable oil
• chicken
• paprika
• clove
• cinnamon
• black pepper
• cayenne pepper
• bay leaf
• onion
• garlic
• tomato
• chicken broth
• brown sugar
• semisweet chocolate chip
• sesame seed

Instructions

1. 1 Heat vegetable oil in a Dutch oven or large pot over medium-high heat. Add chicken pieces and cook until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium; stir in paprika, cloves, cinnamon, black pepper, cayenne pepper, and bay leaf until fragrant, about 30 seconds. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in tomatoes, chicken broth, and brown sugar; bring to a simmer over medium-high heat. Once simmering, stir in chocolate chips until melted, then return chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in raisins and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

By Jenny Wells

Ingredients

• ✓ raisin
• mexican cheese blend
• flour tortilla
• cooking spray
• green olive
• black pepper
• salt
• oregano
• cumin
• olive brine
• water
• tomato sauce
• garlic
• onion
• red bell pepper
• ground beef
• vegetable oil
• potato

Instructions

1. 1 Place diced potato in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
2. 2 Heat oil in a large skillet over medium heat. Add cooked potato and brown on all sides for about 3 minutes. Remove from the skillet and set aside.
3. 3 Add ground beef to the skillet; cook and stir until browned, crumbly, and no longer pink in the center, 4 to 5 minutes. Stir in bell pepper, onion, and garlic; cook until softened, 3 to 4 minutes. Drain as much fat from the pan as possible.
4. 4 Stir in tomato sauce, water, olive brine, oregano, salt, and pepper until well combined. Add olives, raisins, and reserved potatoes; stir well. Reduce heat to low and simmer picadillo for 8 minutes, stirring occasionally.
5. 5 Heat a nonstick skillet over medium heat and spray with cooking spray. Place a tortilla in the hot skillet and cook until browned, 1 to 2 minutes per side.
6. 6 Spread about 1/4 cup hot picadillo on one half of the hot tortilla. Top with Mexican cheese, then fold tortilla in half, pressing down with a spatula. Cook until cheese is melted, about 1 more minute. Repeat to cook remaining quesadillas.
7. 7 Cut each quesadilla into 3 triangles to serve.

By lutzflcat

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
• oil
• empanada shell
• water
• egg
• black pepper
• salt
• cumin
• oregano
• sazon seasoning
• olive
• cilantro
• tomato sauce
• chicken stock
• sofrito
• tomato
• garlic
• bell pepper
• onion
• ground beef

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; remove beef to a plate and set aside.
2. 2 Cook onions, bell pepper, and garlic in the same pan over medium heat until peppers are soft and onions are translucent, making sure not to brown or burn garlic, about 5 minutes. Add beef back into the pan and stir to combine. Add tomatoes, sofrito, and raisins; cook until softened, about 5 minutes.
3. 3 Stir in chicken stock, tomato sauce, cilantro, olives, sazon, oregano, cumin, salt, and pepper. Bring to a boil. Reduce heat to medium-low and cook until thickened, 15 to 20 minutes. Remove from heat and let mixture cool slightly, 15 to 20 minutes.
4. 4 Combine beaten egg and water in a small bowl. Spoon filling mixture evenly into the middles of the thawed empanada discs. Brush edges with egg and water mixture, fold in half, and seal the edges with a fork.
5. 5 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
6. 6 Fry empanadas in the hot oil, working in batches if needed, until golden brown, 4 to 6 minutes, turning halfway through.

By JillianC

Ingredients

• ✓ raisin
• parsley
• pomegranate seed
• cinnamon stick
• sugar
• goat cheese
• milk
• walnut
• pepper
• salt
• clove
• almond
• pine nut
• candied orange peel
• parsley
• peach
• apple
• plantain
• tomato
• ground pork
• garlic
• onion
• olive oil
• poblano pepper

Instructions

1. 1 Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
2. 2 Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
3. 3 Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
4. 4 Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
5. 5 Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

By mega2408

Ingredients

• ✓ raisin
• cilantro
• white sugar
• nutmeg
• walnut
• sour cream
• goat cheese
• cream cheese
• tomato paste
• cilantro
• white vinegar
• bay leaf
• black pepper
• walnut
• brown sugar
• garlic
• onion
• poblano chile
• garlic
• celery
• carrot
• onion
• chicken

Instructions

1. 1 Place chicken in a large pot with the halved onion, two carrots, one stalk celery, and 1 clove garlic, and cover with water. Boil until done. Slice meat into bite-sized pieces.
2. 2 In a large skillet over medium heat, saute onion and garlic until soft, then add chicken, raisins, brown sugar, 4 ounces walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, cilantro and tomato paste; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.
3. 3 Preheat oven to 250 degrees F (120 degrees C). Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm.
4. 4 To Make Sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 ounces walnuts, nutmeg and granulated sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.

By Alenita

Ingredients

• ✓ raisin
• ✓ raisin
• baking soda
• water
• all-purpose flour
• sugar
• salt
• vegetable oil

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

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
• orange juice
• blueberry
• pectin
• white sugar

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

Ingredients

• ✓ raisin
• cinnamon roll dough
• glaze

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Unroll 1 cinnamon roll dough and cut in half. Roll 1 half to form the "body." Rotate roll so the outer end of roll is facing downward; this will form the bunny's "front legs." Cut off 1/3 of the remaining dough and roll it up to form the "tail." Roll up the last 2/3 of the dough to about the halfway point to form the "head." Slice through remaining unrolled portion and fan out the pieces to form the "ears."
3. 3 To attach the "tail" and "head" to the "body", rub away any cinnamon coating, wet dough, and press the pieces together. Spread out the "ears" and pinch them at the tips to shape. Transfer the "bunny" to the prepared baking sheet by carefully lifting with a spatula or scraper. Repeat with remaining rolls.
4. 4 Bake in the preheated oven until golden brown, 15 to 18 minutes. Slide parchment paper with "bunnies" onto a wire rack to cool slightly.
5. 5 Spread glaze onto warm "bunnies," following the pattern of the swirls and ears. Press a raisin into the center of the swirl on the head to form the "eyes."

By foodelicious