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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

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

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

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

Cinnamon Roll Bunnies
Breakfast American

Cinnamon Roll Bunnies

4.6

Prep
15 min
Cook
15 min
Total
30 min

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

Kentucky Fruit Filling
American

Kentucky Fruit Filling

3.0

Prep
Cook
Total

Instructions

  1. 1 Cut orange into sections, and remove the seeds. Grind the sections, peels and all.
  2. 2 Combine dates, raisins, and ground orange in a medium saucepan: stir well. Stir in sugar and orange juice. Cook over medium heat, stirring constantly, until mixture is thickened.
  3. 3 Spread hot filling between layers or on top of cake.

By barbara

Oatmeal Energy Balls
Snack American

Oatmeal Energy Balls

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine oats, peanut butter, raisins, and honey in a bowl with a fork; knead by hand until fully incorporated. Roll into 1-inch balls. Refrigerate for at least 1 hour.

By Allrecipes Member

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

Kale Salad with Sugar-Coated Cashews
Lunch American

Kale Salad with Sugar-Coated Cashews

3.0

Prep
10 min
Cook
5 min
Total
60 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Spread cashews onto a baking sheet.
  3. 3 Toast cashews in preheated oven until browned, about 5 minutes.
  4. 4 Pour sugar in a small saucepan over medium heat while the cashews are toasting; cook and stir until melted. As soon as it is melted and the nuts are done toasting, pour the nuts in the saucepan; stir to coat. Spread cashews onto baking sheet to cool completely, about 15 minutes.
  5. 5 Massage kale and soy sauce together in a bowl until kale softens. Fold raisins and sugar-coated cashews into the kale.
  6. 6 Refrigerate 30 minutes before serving.

By tabarita

Easy Raisin Sauce for Ham
Pantry American

Easy Raisin Sauce for Ham

4.5

Prep
Cook
20 min
Total
20 min

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

Mini Cucumber Sushi Rolls
Appetizer American

Mini Cucumber Sushi Rolls

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 With a peeler, slice cucumber into 8 1/8-inch thick slices lengthwise. Cut each slice into 3 pieces crosswise.
  2. 2 Place about 1 teaspoon shredded carrot onto the bottom edge of a cucumber slice; place about 1 teaspoon cream cheese onto the carrot, and press 2 or 3 raisins into the cream cheese. Roll the cucumber slice into a little sushi roll, starting at the filled end. Tie roll with a chive to secure. Repeat with remaining ingredients.

By kelcampbell

Apricot/Cranberry Chutney
American

Apricot/Cranberry Chutney

4.5

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
  2. 2 In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

By Sher

Land of Nod Cinnamon Buns
Breakfast American

Land of Nod Cinnamon Buns

4.7

Prep
10 min
Cook
25 min
Total
515 min

Instructions

  1. 1 Lightly grease a 10-inch Bundt pan. Place frozen rolls into the prepared pan and sprinkle with brown sugar, pudding mix, and cinnamon. Top with raisins. Pour melted butter over rolls. Cover the pan with a clean, damp dish cloth and let sit at room temperature for 8 hours to overnight.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Bake in the preheated oven until golden brown, about 25 minutes. Turn rolls out onto a serving plate and serve warm.

By Shannon

Candy Corn Bark
Dessert American

Candy Corn Bark

4.4

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
  2. 2 Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

By Julie G

Oatmeal Raisin Molasses Bread
American

Oatmeal Raisin Molasses Bread

5.0

Prep
120 min
Cook
15 min
Total
215 min

Instructions

  1. 1 Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.
  2. 2 Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes.
  3. 3 Pour warm water into the reserved sugar in the small cup; add yeast.
  4. 4 Pour bread flour atop the oat mixture. Pour yeast mixture over the flour.
  5. 5 Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine.
  6. 6 Grease 2 bread pans.
  7. 7 Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour.
  8. 8 Preheat oven to 350 degrees F (175 degrees C).
  9. 9 Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.

By Nadine

Daniel Fast Peanut Butter Balls
Appetizer American

Daniel Fast Peanut Butter Balls

4.6

Prep
15 min
Cook
5 min
Total
110 min

Instructions

  1. 1 Combine brown rice syrup and coconut oil in a saucepan over medium heat; cook and stir until melted and boiling, 3 to 4 minutes. Remove from the heat.
  2. 2 Add peanut butter and vanilla to the syrup mixture and stir until smooth. Stir in oats, raisins, and coconut until well combined. Refrigerate mixture until cool, at least 30 minutes.
  3. 3 Form cooled mixture into balls. Freeze balls until set, at least 1 hour.

By growingoodsons

No-Cream Banana Ice Cream
Dessert American

No-Cream Banana Ice Cream

4.0

Prep
5 min
Cook
40 min
Total
525 min

Instructions

  1. 1 In a medium bowl, mix together the skim milk, evaporated milk, sugar and vanilla. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
  2. 2 When the ice cream is done freezing, add the bananas and raisins and let them mix in. Transfer to a freezer container, and freeze overnight before serving to improve the texture.

By MUMMYJO