Type what you have

Ingredients

• ✓ raisin
• vegetable broth
• butter
• date
• apricot
• couscous
• cinnamon
• almond

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

Ingredients

• ✓ raisin
• long grain white rice
• salt
• turmeric
• sugar
• cinnamon
• butter
• water

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

Ingredients

• ✓ raisin
• carrot
• chickpea
• olive oil
• lemon juice
• cumin
• chili powder
• salt
• black pepper
• feta cheese

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

Ingredients

• ✓ raisin
• olive oil
• butter
• celery
• sweet onion
• garlic
• jasmine rice
• green onion
• curry powder
• salt
• saffron thread
• cayenne pepper
• chicken stock

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

Ingredients

• ✓ raisin
• olive oil
• onion
• lamb
• cumin
• coriander seed
• ginger
• cinnamon
• salt
• black pepper
• pear
• almond

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

Ingredients

• ✓ raisin
• vegetable oil
• onion
• ground beef
• milk
• bread
• chutney
• curry powder
• apricot jam
• salt
• black pepper
• egg
• salt
• bay leaf

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

Ingredients

• ✓ raisin
• butter
• onion
• egg
• milk
• oat
• almond
• vinegar
• curry powder
• sugar
• salt
• turmeric
• black pepper
• ground beef
• bay leaf

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

Ingredients

• ✓ raisin
• oil
• onion
• ground beef
• bread
• milk
• egg
• white vinegar
• sugar
• turmeric
• salt
• curry powder
• black pepper
• bay leaf
• chutney

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

Ingredients

• ✓ raisin
• butter
• couscous
• water
• black pepper
• paprika
• cinnamon
• ginger
• cumin
• garlic salt
• all-purpose flour
• lemon juice
• tomato paste
• chicken broth
• apricot
• carrot
• onion
• chicken thigh

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

Ingredients

• ✓ raisin
• cilantro
• chickpea
• kale
• water
• tomato sauce
• tomato
• potato
• salt
• curry powder
• cayenne pepper
• garam masala
• coriander
• cumin
• garlic
• onion
• olive oil

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

Ingredients

• ✓ raisin
• mint
• couscous
• orange juice
• chicken broth
• chickpea
• orange zest
• salt
• zucchini
• bell pepper
• red onion
• olive oil
• allspice
• coriander
• cardamom
• cayenne pepper
• clove
• ginger
• cumin

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

Ingredients

• ✓ raisin
• spinach
• orange juice
• zucchini
• almond
• chickpea
• cayenne pepper
• sea salt
• cinnamon
• curry powder
• turmeric
• garlic
• olive oil
• onion
• carrot
• red bell pepper
• green bell pepper
• eggplant
• sweet potato

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

Ingredients

• ✓ raisin
• almond
• cilantro
• honey
• chicken broth
• garlic
• onion
• olive oil
• chicken thigh
• apricot
• black pepper
• salt
• mint
• ginger
• coriander
• turmeric
• cumin
• cinnamon

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

Ingredients

• ✓ raisin
• peanut butter
• pepper
• salt
• chili powder
• coriander
• curry powder
• cumin
• ginger
• lemon juice
• tomato
• chickpea
• garlic
• red bell pepper
• celery
• onion
• olive oil
• vegetable broth
• sweet potato

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

Ingredients

• ✓ raisin
• black pepper
• salt
• honey
• lentil
• chicken broth
• tomato paste
• chili flake
• paprika
• ginger
• cinnamon
• turmeric
• coriander
• cumin
• black pepper
• salt
• garlic
• potato
• tomato
• lamb stew meat
• onion
• ghee

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

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

Ingredients

• ✓ raisin
• whiskey
• brown sugar
• beef sirloin steak
• canola oil

Instructions

1. 1 Place raisins, whiskey, and brown sugar into a resealable plastic bag.
2. 2 Place steaks into the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 10 to 30 minutes.
3. 3 Heat canola oil in a large skillet over medium high heat.
4. 4 Transfer steaks and marinade to the hot skillet.
5. 5 Remove raisins from the skillet with a slotted spoon once they have plumped, about 5 minutes; set aside.
6. 6 Cook steaks until they are beginning to firm and are hot and slightly pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
7. 7 Serve the steaks with the raisins.

By moz

Ingredients

• ✓ raisin
• dark rum
• vanilla ice cream
• nutmeg

Instructions

1. 1 Place raisins in a small bowl, pour rum on top, cover with plastic wrap, and allow to steep overnight.
2. 2 The next day, remove ice cream from the freezer; let stand at room temperature until softened but not melting, about 15 minutes.
3. 3 Scoop ice cream into a large bowl. Stir in rum-soaked raisins, any extra rum in the bowl, and nutmeg until ice cream is well combined. The rum will soften the ice cream and make mixing easier.
4. 4 Pack flavored ice cream back into the carton; refreeze until needed, at least 30 minutes.

By xxDXxx

Ingredients

• ✓ raisin
• celery
• peanut butter

Instructions

1. 1 Gather the ingredients.
2. 2 Cut celery stalks in half; spread with peanut butter.
3. 3 Arrange raisins on top.

By Michele O'Sullivan

Ingredients

• ✓ raisin
• apple
• peanut butter
• pretzel stick

Instructions

1. 1 Slice apples in half from top to bottom and scoop out the cores using a knife or melon baller. If you have an apple corer, core them first, then slice. Place each apple half flat side down on a small plate.
2. 2 Dab peanut butter on to the back of the 'lady bug', then stick raisins onto the dabs for spots. Use this method to make eyes too. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae.

By Veronica Lopez Hurtado

Ingredients

• ✓ raisin
• semisweet chocolate chip
• peanut
• chow mein noodle

Instructions

1. 1 In a large microwave safe bowl, microwave chocolate chips on high power, stirring every 30 seconds until smooth and melted. Stir in the raisins, peanuts and chow mein noodles. Roll into walnut sized balls using your hands and set onto waxed paper to cool. Chill or let sit until hard. Enjoy!

By Mom of 2

Ingredients

• ✓ raisin
• milk chocolate chip
• shortening
• almond

Instructions

1. 1 Melt the chocolate and shortening together over medium-low heat. Stir until smooth. Remove the mixture from heat and stir in raisins and nuts. Drop cookies by tablespoon onto waxed paper. Chill and serve.

By Cindy Carnes

Ingredients

• ✓ raisin
• pineapple tidbits
• carrot
• pineapple yogurt
• white sugar
• salt

Instructions

1. 1 Soak raisins in hot water for 30 minutes. Drain and dry.
2. 2 In a mixing bowl, combine the raisins, pineapple and carrots.
3. 3 Mix together the yogurt, sugar and salt. Add to carrot mixture; mix well, cover and refrigerate.

By Meredith

Ingredients

• ✓ raisin
• yogurt
• pineapple
• carrot

Instructions

1. 1 Mix yogurt and pineapple in a bowl until blended; fold in carrots and raisins.

By Tiffany

Ingredients

• ✓ raisin
• brussels sprout
• bacon
• coleslaw dressing

Instructions

1. 1 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 Brussels sprouts, cover, and steam until tender, 6 to 8 minutes. Drain and pat Brussels sprouts dry.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove to a paper towel-lined plate to drain and cool.
3. 3 Add Brussels sprouts to bacon grease in the skillet. Cook and stir over medium heat until coated, about 1 minute. Remove Brussels sprouts to a paper towel-lined plate.
4. 4 Chop cooled bacon and combine with Brussels sprouts and raisins in a bowl. Pour coleslaw dressing on top and toss to combine. Refrigerate for at least 1 hour for flavors to meld.

By posisme

Ingredients

• ✓ raisin
• date
• orange
• white sugar
• orange juice

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

Ingredients

• ✓ raisin
• currant
• all-purpose flour
• sugar
• salt
• baking soda
• buttermilk

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