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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

Irish Bread
European

Irish Bread

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet.
  2. 2 Pour hot water over raisins and currants in a bowl and let soak. Whisk flour, sugar, salt, and baking soda in a separate bowl until well combined; whisk in buttermilk.
  3. 3 Drain raisins and currants and pat dry with paper towels; fold into dough. Turn dough out onto a floured work surface and knead gently until it holds its shape; if dough is too sticky, knead in more flour. Form into a round and place into prepared cast iron skillet. Use a sharp knife to cut a cross into the top of the loaf.
  4. 4 Bake in the preheated oven until golden brown and a slender knife inserted into the loaf comes out clean, about 1 hour.

By Dorothy

Swedish Sweet Soup
European

Swedish Sweet Soup

4.8

Prep
15 min
Cook
30 min
Total
600 min

Instructions

  1. 1 Place the tapioca in a bowl with enough water to cover, and soak 8 hours, or overnight.
  2. 2 Fill a large saucepan with the 2 quarts water, and mix in the prunes, raisins, sugar, and cinnamon. Bring to a boil, and stir in the soaked tapioca. Stirring often, cook 30 minutes, or until tapioca is clear and prunes are tender. Mix in the lemon juice and salt at the end of the cook time. Chill until completely cooled before serving.

By ACHOCOCAT

Bara Brith
Bread & Baking European

Bara Brith

4.8

Prep
10 min
Cook
40 min
Total
530 min

Instructions

  1. 1 Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 2-pound loaf pan.
  3. 3 Stir demerara sugar into tea and fruit mixture until dissolved completely; mix in flour and egg until completely integrated into a batter. Spread batter evenly into the prepared pan.
  4. 4 Bake in preheated oven until golden-brown and a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan briefly before transferring to a rack to cool completely.

By Femmie London

Aunt Kathy's Irish Soda Bread
European

Aunt Kathy's Irish Soda Bread

4.2

Prep
10 min
Cook
75 min
Total
85 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a heavy pan.
  2. 2 Mix flour, sugar, raisins, caraway seeds, baking powder, baking soda, and salt in a large bowl. Add eggs, buttermilk, and milk to the flour mixture; stir until evenly incorporated. Transfer dough to the prepared pan.
  3. 3 Bake in preheated oven until when the bread is tapped on top it sounds hollow, about 75 minutes.

By garnet62

Irish Soda Bread with Raisins
European

Irish Soda Bread with Raisins

4.5

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix flour, sugar, baking powder, baking soda, and salt together in a bowl. Add buttermilk, butter, and eggs. Knead together with your hands or use an electric mixer; add raisins. Split dough in half and form into 2 loaves. Place on the prepared baking sheet.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 45 minutes.

By j1972optonlinenet

Spanish-Style Swiss Chard with Raisins and Pine Nuts
Side Dish European

Spanish-Style Swiss Chard with Raisins and Pine Nuts

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place a steamer insert into a saucepan and pour in enough water to reach just below the bottom of the insert. Bring the water to a boil. Add the chard and steam until just tender, 2 to 3 minutes. Drain and set aside.
  2. 2 Heat the oil in a large skillet over medium heat; cook the raisins and pine nuts in the hot oil until the pine nuts turn golden, about 5 minutes. Add the chard, season with salt and pepper, and continue cooking while stirring constantly until the chard is hot, about 2 minutes.

By Allrecipes Member

Barm Brack
Dessert European

Barm Brack

3.8

Prep
Cook
Total

Instructions

  1. 1 Put the tea, sugar, raisins and peel into a bowl, cover and leave to soak overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch round pan.
  3. 3 Sift the flour into the fruit mixture, add the egg and beat well.
  4. 4 Pour into the cake pan and bake at 350 degrees F (175 degrees C) for 1 hour and 45 minutes, or until toothpick inserted into center of cake comes out clean. Leave in the pan for 5 minutes, then turn out onto a wire rack.

By Ruth

Simple British Flapjack
Dessert European

Simple British Flapjack

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a baking pan.
  2. 2 Combine butter, sugar, and golden syrup in a saucepan over low heat. Mix until butter has melted and sugar has dissolved. Remove from heat. Add 2 cups oats and raisins. Mix until oats are well coated. Pour mixture into the prepared pan; flatten down with the back of a spoon.
  3. 3 Bake in the preheated oven until golden brown on top, 10 to 20 minutes. Let flapjack cool.
  4. 4 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour over the cooled flapjack. Let cool until chocolate is set.

By kuppet

Krentenbrood van Bakker Veerman (Currant and Raisin Bread)
European

Krentenbrood van Bakker Veerman (Currant and Raisin Bread)

3.0

Prep
25 min
Cook
45 min
Total
255 min

Instructions

  1. 1 Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
  2. 2 Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well; pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes.
  3. 3 Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
  4. 4 Turn dough out onto a lightly floured surface. Add currant mixture; knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour.
  5. 5 Grease two 9x5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes.
  6. 6 Preheat oven to 350 degrees F (175 degrees C).
  7. 7 Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.

By Dien

Almost Fat-Free British Tea Loaf
Dessert European

Almost Fat-Free British Tea Loaf

Prep
5 min
Cook
60 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a loaf pan.
  2. 2 Combine raisins and tea in a bowl. Steep for about 30 minutes.
  3. 3 Mix flour, sugar, and allspice together in a second bowl. Add the raisin-tea mixture and egg. Gently combine using a rubber spatula; do not overmix. Scoop mixture into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By NigellaLawless

Grandpa McAndrew's Irish Soda Bread
Dinner European

Grandpa McAndrew's Irish Soda Bread

4.4

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a cast iron skillet.
  2. 2 In a medium bowl, mix together the flour, baking soda and sugar. Toss the raisins with the flour mixture until coated. Make a well in the center and add the egg, buttermilk, and melted margarine. Stir until all of the dry ingredients are absorbed. Turn the dough out onto a floured surface and knead for a few quick turns just to even out the dough. Handle the dough as little as possible. Pat into a flat circle, and place into the prepared pan.
  3. 3 Bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.

By Nancy

Spotted Dog Irish Bread
Breakfast European

Spotted Dog Irish Bread

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Grease a 12-inch cast iron skillet.
  3. 3 Sift flour, sugar, and baking powder together in a large bowl.
  4. 4 Beat eggs with milk in a separate bowl.
  5. 5 Stir egg mixture into flour mixture until moistened; batter will be very thick.
  6. 6 Fold in raisins until thoroughly combined.
  7. 7 Spread batter into prepared cast iron skillet.
  8. 8 Bake in the preheated oven until bread has risen and is golden brown on top, about 1 hour.

By Josh Lovejoy

Swedish St. Lucia Buns
European

Swedish St. Lucia Buns

5.0

Prep
30 min
Cook
20 min
Total
130 min

Instructions

  1. 1 Heat milk in a small saucepan over medium heat just until bubbles form around the edge of the pan, about 3 minutes. Remove from heat. Add sugar, butter, salt, and saffron, stirring until butter is melted. Let cool to lukewarm temperature, about 2 minutes.
  2. 2 Sprinkle yeast over warm water in large bowl, stirring until dissolved. Stir in milk mixture and 3 1/2 cups flour until smooth, about 2 minutes. Stir in eggs. Add remaining flour gradually, mixing in the last by hand until dough leaves the sides of the bowl and is very soft.
  3. 3 Turn dough out onto a lightly floured surface. Cover with a bowl and let rest for 10 minutes.
  4. 4 Knead dough with additional flour as needed, about 5 minutes. Place dough in a lightly greased large bowl; flip dough to grease both sides. Cover with a towel and let rise in a warm place until doubled in size, 60 to 90 minutes.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  6. 6 Punch down dough. Take golf ball-sized bits of dough and roll out into snakes. Roll each end in opposite directions to create 'S' forms. Place buns on the prepared baking sheets.
  7. 7 Combine egg yolk and water in a bowl with a whisk. Brush over buns.
  8. 8 Bake in the preheated oven for 6 minutes. Remove from the oven, leaving oven on. Quickly place 1 raisin in the center of each 'S' curve.
  9. 9 Return to the oven and continue to bake until golden and cooked through, about 6 minutes more. Let cool on a wire rack before serving.

By katrinkajo

English Flapjack
Dessert European

English Flapjack

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a saucepan over low heat, combine the butter, brown sugar and golden syrup. Cook, stirring occasionally, until butter and sugar have melted. Stir in the oats and raisins until coated. Pour into an 7 or 8 inch square baking pan. The mixture should be about 1 inch thick.
  3. 3 Bake for 30 minutes in the preheated oven, or until the top is golden. Cut into squares, then leave to cool completely before removing from the pan.

By MISSRUSSELL18

Irish Soda Bread from County Cork
Bread & Baking European

Irish Soda Bread from County Cork

4.6

Prep
15 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round baking dish.
  2. 2 Mix self-rising flour, sugar, and butter in a large bowl with a pastry cutter until the mixture resembles coarse crumbs. Stir in raisins.
  3. 3 Whisk egg with 1 cup of milk in a separate bowl. Lightly mix milk mixture into flour mixture until it holds together. Place dough in prepared baking dish, and brush top with 1 tablespoon of milk for a nice golden brown crust.
  4. 4 Place bread into the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for 1 hour. Let cool before serving.

By Katherine Fallon Tobiasen

Chocolate Tiffin
Snack European

Chocolate Tiffin

4.0

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Combine butter, sugar, golden syrup, and cocoa powder in a saucepan over medium-low heat; cook and stir until smooth, 2 to 4 minutes. Stir in biscuits and raisins. Pour mixture onto a rimmed 8 x 12-inch jelly roll pan; press to flatten.
  2. 2 Melt milk chocolate and dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 4 minutes. Pour melted chocolate over base in the jelly roll pan.
  3. 3 Refrigerate until set, about 1 hour. Cut into 20 pieces.

By MikeysGirl