raisin recipes

Granola

oats

almonds

cashews

coconut

dark brown sugar

maple syrup

vegetable oil

salt

raisins

Chicken Waldorf Salad

apple, unpeeled, chopped

lemon

chicken (about 1 large breast)

grapes,

celery,

golden raisins

walnuts,

yogurt (preferably Greek non-fat)

mayonnaise

orange (about 1/4 cup)

Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish

Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.

In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens.

Why do people review recipes but "tweaked" the original recipe into their own. It's would be nice to hear from people who did not alter the recipe. Most people do not care to hear about what you did to suit your own palate. I can understand adding onion for a little more flavor. But completely altering someone recipe into their own is an unnecessary review. 

Terrific! I poached the chicken breasts. In the poaching water I added 1/1 a yellow onion, a bay leaf a couple of peppercorns and a bit of salt. After poaching I let them cool and followed the rest of the recipe to the letter. My family loved it.

Absolutely scrumptious! My version involved tweaking it via including dried cherries to accompany &amp; complement the golden raisins, in addition to using ready-made chopped packaged walnuts instead of preparing my own, along with freshly squeezed lemon for the body of the salad and orange for the dressing. Garnished with the remaining flesh of the orange that was leftover after the squeeze. The results were outstanding! I was so impressed that I couldn't wait to share...thus ran a plate featuring this, my new all-time-favorite Chicken Waldorf recipe, gracing the top of a bed of micro super-greens: baby arugula, red &amp; green swiss chard, tat soi &amp; spinach. Ingredients were highly compatible and conducive toward providing a light and tasty meal. Exquisite! I rate it a two-forks-up !!!!!!!

This recipe is simple and delicious. I used reduced fat sour cream instead of yogurt because that's what I had in my fridge. 


Great flavor....had to tweak based on what I had on hand.   Miracle Whip instead of Mayo; Greek yogurt with pineapple at bottom omitting as much fruit as possible; no grapes available;  lemon chicken from previous night dinner; pecans and walnuts; regular raisins not golden....pure delish

This salad was PERFECT as is! Made it exactly as recipe stated and it was wonderful! Everyone just ate this up on some bagels and crackers! Must make. Very simple full of flavor! Will be making a lot!!

This is a flavorful,delicious chicken salad. I used a rotisserie chicken,pecans instead of walnuts and dried cranberries. You can make substitutions with this recipe and it’s still delicious!

I made minor modification on the recipe by using leftover rotisserie chicken breast, a combination of Chinese Fuji apples for some sweetnes &amp; Granny Smith apples for tartness, roasted &amp; salted cashew nuts instead of walnuts, red &amp; green seedless grapes, Sultana raisins &amp; some dried cranberries. My family loved it !!!.

Loved this recipe. Made it awhile back per directions. Knowing me, I used rotisserie chicken. Delish! My favorite chicken salad!

Fresh Ham with Tuscan Bread Stuffing

(8-pound) fresh ham, bone

carrots

onion

celery

sage leaves

bread,

milk

pine nuts, toasted

olives,

garlic,

baby spinach leaves

Parmesan

salt and black pepper

basil leaves

leaves

parsley leaves

lemon, juiced

olive oil

Place the ham on a large cutting board. Remove the bone, and butterfly the meat; reserve the bone. (Alternatively have your butcher do this.)

Make the ham broth. Put the ham bone into a large stockpot. Add the carrots, onion, celery and sage. Cover with water and bring to a simmer over medium heat. Simmer the ham broth, uncovered. Skim frequently and cook until the broth has reduced to 2 quarts, about 2 hours. Strain the broth and measure out 1 quart and set it aside. Freeze or refrigerate the remaining broth for another purpose.

Meanwhile, prepare the ham and stuffing. In a medium bowl, soak the bread in the milk until it is soft, about 15 minutes. Squeeze the bread and put it in a large mixing bowl. Add the pine nuts, raisins, olives, garlic, spinach, Parmesan and mix.

Lay the ham fat-side up. Using a sharp knife, score the fat in a diamond pattern, making each slash about 2-inches apart and 1/4-inch deep. Season the meat generously with salt and pepper. Combine the basil, thyme and parsley leaves in a bowl. Add the lemon juice and enough of olive oil to form a paste, about 1/2 cup. Rub the herb paste all over the ham.

Lay the ham fat-side down. Place several cups of the bread stuffing in the center of the ham. Roll the ham into a log taking care that the stuffing is evenly distributed. (Remaining stuffing can be cooked in a baking dish for 40 minutes before serving.) Tie the rolled ham with kitchen string at 3-inch intervals.

Heat 1/4 cup of olive oil over medium heat in a roasting pan just large enough to accommodate the ham. Add the ham roll and brown it on all sides, about 20 minutes. Remove the ham and place a rack in the pan (or fabricate 1 from aluminum foil).

Place the ham on the rack. Pour half of the stock into the pan. Place the roasting pan in the oven and let the ham cook for 4 hours, basting every 30 minutes or so with the pan juices. Add more stock if the pan seems dry. When the ham is tender remove it from the oven and transfer to a cutting board. Tent the ham with aluminum foil and allow it to rest for at least 30 minutes.

Remove the string and slice the ham about 2 inches thick. Serve with additional stuffing and polenta.

I made this for my family this Easter and followed the instruction exactly.  After 4 hours of cooking the ham came out at 170 degrees, overcooked.  If I make this again I will keep an eye on the temp and pull out at at 150.

This was an amazing amount of fun to make but a HUGE mess!  I wound up covered in olive oil while rolling it.  Because of how thick parts of the ham can get, I would say the cooking time is about 40 minutes a pound.  Very tasty, very impressive looking.  Make the stock the night before, no sense in making yourself insane!  

I made this recipe to serve to my family for the first Christmas I ever hosted.  Everyone absolutely loved it!  It is a little labor intensive but the broth can definitely be done the day before, or even more in advance if you can get your hands on  ham bone.  The stuffing was really good and I wished I had even more - I did have some extra and baked it separate in the oven like the recipe said.  Rolling and tying the ham required 2 hands but was more messy than difficult.  I placed a piece of tin foil over the ham about 1 - 1 1/2 hours before the end of cooking as the top was getting slightly burned (although that part was tasty too)!  This recipe may become a tradition in my home for Christmas.  

Thank you Taylor, for not playing it safe!  Sometimes we home "chefs" need a challenge.  I can't wait to try this!  PS - I love the process of cooking.  Thanks again!

This receipe is amazing.  We cooked it on the green egg slow cooker. My family raved all day and night about it. Couple of things.   I used olive tapanade and I grilled the outside of the ham, then stuffed it  and rolled it prior to cooking it. A new favorite!!!

Yes, it isn't easy but after you done the first time the second time it is much easier. My husband keep asking me to do it all the time. I usually make around the holidays. It become a family tradition--- and my family can not wait to have it! 

This is not an easy recipe but most of the work is done hours in advance so it does work well for entertaining.  Almost a classic Porchetta, but more moist and elegant.  I sliced it into 1? pieces and arranged them on a plate with 4-6 inch evergreens around the edge of the plate with fresh uncooked cranberries for garnish.  The table looked like a Dickensian Feast!  We have two professional chefs in the family so the pressure was on ? what a huge success.  An incredibly festive and sophisticated layering of flavors.  Do not over cook it and it will knock your socks off. Tyler, you rock with flavors!

I made this for Easter Dinner.  The recipe was not too difficult, but the dish was a lot of work, and I didn't think it was all that spectacular.  The meat did come out moist, and the stuffing was ok. Overall it was ok.  I wonder if this would work in a slow cooker?

I served this work intensive ham to our family for Christmas and it was worth every minute of cooking.  Everyone loved it!

https://www.foodnetwork.com/videos/tylers-tuscan-stuffed-ham-0208123

Tyler roasts a fresh ham with Tuscan bread stuffing over an open fire.

Tyler's Tuscan Stuffed Ham

Potato and Chorizo Empanadas

chorizo sausage,

Spanish onion, diced

garlic cloves,

cumin

oregano

chicken broth

pimiento-stuffed green olives, chopped

empanada

all-purpose flour

masa harina

baking powder

(1 stick) unsalted butter, melted and cooled

Butter,

Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes. 

Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes. 

Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream. 

In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.

Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2. 

Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking. 

Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.

1/4 cup finely chopped fresh cilantro leaves 

1/2 lime, juiced Kosher salt and freshly ground black pepper

In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas. 

The filling in these is very tasty.  I was a little worried about the raisins but they offer a nice counterpoint to the heaviness of the chorizo and potato.  This makes A LOT of filling.  I could have halved the amounts and still had plenty.<br />

This is a fabulous recipe as written but I agree it has far more filling than dough. You could double the dough or just store leftover filling for a later time. We really enjoyed the filling;it reminds me of a Mexican or Cuban picadillo. Delicious! The crema really elevates this dish so don’t skip it. Chorizo comes in such a variety (pork, beef, turkey, and soy) I wouldn’t fret if you’re not a pork eater. Enjoy!

This is one of my favorite recipes to serve with black bean or tortilla soup. I omit the olives, use "soy-rizo" instead of chorizo and roll-out pie crust instead of making my own dough - otherwise, I stick to the recipe. I serve with a dipping sauce of Face plain non-fat yogurt, cilantro and lime. Totally YUM!!!

We cheat and use Pillsbury Crescent roll dough for the Empanda dough, just take two triangles, fill one, and press second on and seal with a fork.  Bu the inside is delicious, tons of flavor

Because of the lack of white potatoes in my house I used sweet potatoes and substituted dried cranberries for the yellow raisins. Made a delicious fall meal. 

This recipe was amazing! Super easy and so much flavor! Wow! I absolutely loved the dipping sauce with it as well! I used packaged refrigerated pie crusts for my dough to cut down on the time. Very good recipe, cant wait to make it again!

Loved it, loved it, loved it. The dough came out perfectly crispy. Didn't change anything at all.  The sour cream is the key.  Thanks Tyler. 

The filling is excellent.  Will make it again.  The dough was NOT.  I read the comments about adding extra butter to the dough so it would not be flakey but mine was still flakey.  It was like pie crust and not empanada dough.  I chose to use another Empanda dough from this site and we fried these empanadas instead of baking.  Turned out great!


I have made these at least 12 times.  I change it up a little but I am constantly asked to make them.  The masa dough is better but I use the roll out/ready-made pie crust to save time.  The next day we have the hash topped with eggs--delicious!  Try the banana-chocolate ones too-the kids love them!

This is the second time I have made this recipe, and I learned alot from the first time around.  Lessions I learned:  need to use 1 1/2 sticks of butter as well as the full amount of water in the dough so it will not be dry and crack.  Stick with 4" cutter or larger, anything smaller is difficult to fill.  

Finally the left over filling is good with scrambled eggs the next morning, or in a burritio/nachos for dinner.  This is definately a recipe I will use many times.



Rugelach

cream cheese,

1/2-pound unsalted butter,

sugar

vanilla extract

light brown sugar, packed

cinnamon

walnuts, finely chopped

apricot preserves, pureed

Ina Gartens Rugelach on a White, Purple and Gold Plate

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

This was surprisingly easy and really delicious. I made half of the batch according to the directions. I made half of the rest (in other words, a quarter of the recipe) with guava jelly instead of apricot preserves for a Miami-esque pastelito version. For the last quarter, I partially ground up dark chocolate chips in the food processor and sprinkled the chocolate granules over the dough where the directions say to spread the preserves. Both variations were big hits. Also, when she said to press the filling into the dough, I covered it with parchment paper first, which prevented my hands and roller from getting sticky.

I been making this recipe for years and I love them. the only thing I changed was the baking time because 20 minutes is not enough for the rugelach to come out golden brown.

Loved this recipe, although I had to let it cook for 30 minutes as the dough was still soft after 20.  I also varied the flavor of the preserves and used raspberry in some an melted chocolate chips in others.   It was my first attempt at making rugelah and i am please, as is everyone who tried one so far.

These were great! I did a test batch for my cookie exchange over the weekend. I would only enhance the current instructions to say let the dough chill overnight. It was much easier to work with the next day then it was after an hour. Otherwise, I made no changes to this recipe! Rave reviews! 

I made these and they were fantastic. I followed Ina’s recipe to a T using apricot jam. Everyone raved. The next day I felt creative and made another batch and thought I’d try to make a savory cookie. I chopped up some turkey, ham and bologna cold cuts really fine and mixed that with fresh parsley, and store bought basil pesto. I followed the directions the same way and baked them but instead of dusting with sugar I used kosher salt. It was an epic failure. The kids hated them compared to the original recipe and my mother-in-law said I should stick to laundry!  My husband said they were really greasy which they were I guess because of the butter with all the oil from the pesto. The idea of mixing the cold cuts I think was not smart too. I chopped them into almost a paste so I could spear in like the jam but their flavors with the sweet ingredients plus the parsley and pesto was not good. Too greasy. Bottom line, stick to the sweet cookie recipe. Even my dog didn’t like them.... 

I have made these many times. I usually freeze some. They are perfect with a cup of tea or coffee.

AWESOME rugulach!   Best I’ve ever had!!  Making it again for a holiday coming up.  

Absolutely perfect rugelach!  The dough is the most delicious I've had with rugelach.  These baked up beautifully and I received rave comments from all who indulged.  I tend to use pecans in my baking (because I have I have pecan trees).  Using the walnuts was the perfect combo with the raisins and sugars for the filling.  I was told the rugelach was much better than one of my guests' favorite NY deli!  Thanks, Ina!  I can ALWAYS count on you and your recipes for ease, beautiful presentation, and the most heavenly tastebud-belly-pleasing tasty foods.  : ) Happy Hanukkah!

I️ got rave reviews from my husbands boss who is Jewish! He stated they looked very professional and tasted delicious! This is a treat he would expect to find in a NY bakery! Thanks Ina!! 

I've made these for YEARS and has not failed once, BEST recipe!

https://www.foodnetwork.com/videos/inas-rugelach-recipe-0174217

Ina's rugelach are cream cheese cookies filled with jam, nuts and raisins.

Ina's Rugelach Recipe

Stuffed Cabbage

onions

tomatoes

red wine vinegar

light brown sugar,

black pepper

Savoy

chuck

eggs,

breadcrumbs

white rice

thyme leaves

How to Make Stuffed Cabbage Rolls | Stuffed Cabbage

For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.

Meanwhile, bring a large pot of water to a boil.

Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.

For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.

To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

Many reviewers have reported the result of undercooked (crunchy) rice.  I'm going to use my best Alton Brown impression to address that criticism - how to avoid it.  Then, I'll tell the science behind it.<div><br /></div><div> - Some readers will be open to the advice.  And when they make these cabbage rolls, they'll have perfectly cooked rice.  </div><div><br /></div><div> - The others who think I'm a know-it-all and who send anonymous death threats - they just make me smile...  smugly satisfied that their ignorance of thermal dynamics is what causes them to get food poisoning - <i>repeatedly</i>.</div><div><br /></div><div>Here's how to avoid the result of undercooked (crunchy) rice:  <b>Reheat the sauce to simmering before assembling.</b></div><div><b><br /></b></div><div>&lt;blockquote&gt;<i>To assemble, place 1 cup of the </i><b>reheated </b><i>sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the </i><b>reheated</b><i> sauce. Add more sauce and more cabbage rolls alternately until you've placed all the cabbage rolls in the pot.</i>&lt;/blockquote&gt;</div><div><br /></div><div>As promised - here's the science that makes this technique successful:  <i><b>thermal dynamics</b></i>.  The rice will begin cooking <b>only</b> after the sauce begins simmering.  When someone starts out with cold sauce - it takes awhile for that sauce to heat up - and your rice ain't cooking.  Even worse - you've got raw meat and raw egg in there!</div><div><br /></div>

I was searching for a recipe that my Hungarian gradnmother used to make and that my mother with Parkinsons used to make also. When I saw your recipe with the raisins and rice I figured I would give it a try. Ina, this tastes exactly like how they used to make it. As corny as this sounds, you brought tears to my eyes along with a good trip down memory lane. Thank you for this wonderful recipe!<br />

Instead of putting your cabbage in boiling water, freeze the whole head overnight, when it thaws the cabbage is soft and you can roll your stuffing in the leaves easily!

I go into recipe prep with the understanding the first round is trial and error. I ignore prep time, which is subjective. This recipe has a lot of prep. Sauce, cabbage, filling, and COOK THE RICE. First round I followed the recipe, and even after 2 hours of baking, the rice was still hard, ruining an otherwise great recipe. I feel strongly this website and Ina should consider a modification to the recipe, based on a high number of comments regarding this. I used two heads of regular cabbage, and used spare leaves as the cover over the entire baking dish, and liner. The sauce is the star of the dish! It is fantastic. A little more salt, and I did a batch with dried cranberries in place of the raisins. Delicious! I want to thank others who leave comments on these recipes--it helps so much to read your experiences. Giving this 4 stars based on the rice. It did irritate me to lose the first batch based on one component. I recovered and tried again. Cooking is always a learning experience, and this recipe taught me a lot. Thanks for another great dinner! 

I love Ina Garten' s show and recipes but there has to be errors in this recipe. I cooked the rice ahead of time as recommended by several reviews.  I found the sauce to be very sweet and the meat rice mixture to be very bland.  This recipe was a lot of work and we ended up tossing it out and calling it a disaster. I seriously doubt this is one of Ina's recipes. 

I have wanted to make stuffed cabbage for awhile and yesterday's snow storm was my perfect opportunity.  I searched a few recipes and settled on this one because I always find Ina Garten's recipes delicious and almost foolproof.  I also liked that the rice was uncooked because I didn't want to have to make rice because the recipe already has a lot of steps.  The rice came  out fully cooked, no problem.  I baked it for about 1 hour 10 minutes in a large shallow Le Creuset pan, all the rolls fit in a single layer.  Everybody loved this dish, it was quite the hit with my family and our friends in the building. I used ground turkey instead of beef because it's what I had and it didn't really make a difference.  The only thing I will do next time is thin out the sauce a little, it got kind of thick during baking, so I will add some chicken broth or ginger ale. This recipe is a keeper! Thanks Ina!

Ingredients and prep time are way off. Too much sugar, need two cabbage heads, cooking time needs another 20 minutes. Not worth the effort - won't make this again. 

Original Jewish stuffed cabbage calls for previously cooked &amp; chilled rice.  Your recipe called for rice (raw) to be cooked inside of cabbage until tender, HOWEVER...No mention of rice type, (whether cooked or raw) nor its amounts were listed under ingredients, nor when to add it into chopped meat.

Great stuffed cabbage, as good as I ave ever had!!  I followed the Ina’s instructions and unlike others had no issues with the rice, the dish came out perfectly.  I did cook for 90 min instead of 60, but not sure I needed to, I used a Lodge cast iron enameled Dutch Oven which can be purchased at Target and mahatma long grain white rice.  I also stacked the stuffed cabbage so they were not all in the bottom, but didn’t notice any difference between those on the bottom or ones closer to the the top.  Some folks complained the sauce was too sweet and watery, mine was spot on, just like my Grandmother used to make.  I wonder if some reviewers are just not used to a traditional Jewish stuffed cabbage?  I would put this up against any kosher style deli.  Great recipe, thank you for sharing!!

This was very disappointing.  Sauce not good. Too thick, sweet sour not needed, that's all you taste. Filling lacks flavor. Cooking time too short. Needs 1 1/2 hours, not one hour. Needs liquid to prepared pan before baking, about one cup of cabbage water or plain water.  Sorry Ina,  your Contessa crown fell on this one.<div><br /></div><div><br /></div><div><br /></div>

https://www.foodnetwork.com/videos/stuffed-cabbage-a-la-contessa-0146025

Ina makes a classic Jewish comfort food: sweet-and-sour stuffed cabbage.

Stuffed Cabbage a la Contessa

Red Cabbage Slaw

apple cider vinegar

celery seed

Salt and black pepper

red cabbage,

carrots,

red onion, chopped

In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.

I think this is absolutely delicious as is. My family prefers a slaw that isn't quite as sweet though, so I experimented with sweet vinegar (rice wine, as well as pear white balsamic) and walnut oil. I think the joy of a good recipe is that it becomes your foundation. How you decorate the house is up to you! So play with your food! (This tastes better the next day btw.)

Good recipe, but too much sugar, raisins and vinegar. I reduced the sugar to 1 spoon but still it was too sugary to my taste. Nuts (walnuts) and apple might be good addition.

Awesome and I don’t usually care for slaw!

An excellent recipe!  I used less than 1/4 c of olive oil, instead of raisins or currants which I did not have, I used dried wild blueberries, one crisp diced apple (pink lady) and added honey roasted slivered almonds.  The rest of the recipe was followed.  I agree with one reviewer, leave the slaw in the refrigerator for two hours or more.  The longer it stays refrigerated, the better for the flavors to mix.  This is a wonder late spring or summer salad.  

I agree with the 2 star comment about too much oil! Next time I will try that persons recommended adjustments.

This was good. Tangy, fresh. A little like bread and butter pickle with the celery seed. This could be a good light standard.

Too  much oil per vinegar/sugar ratio.  Added a lot  more vinegar, sugar, and lemon, also red pepper.

I liked this recipe a lot. BF doesn't eat raisins do i substituted sweet corn. Added since cilantro to garnish. Had it with fish tacos, very yummy will make it again for sure.

I'll have to join the "5" Star club on this one.  I went a little more lightly on the quantities of golden raisins and the red onion.  Also downsized the dressing quantity, as I thought it might be too much vinegar for my taste.  I threw in some chopped pecans.  It does need to sit for awhile to develop the flavor.  Proof came a few hours later when we enjoyed it alongside teriyaki chicken - so good, not your typical slaw, perfect for something different for summer.  I asked my son if it was too unusual for him, and he said, "No - it's amazing, really good."  Next day, took leftovers to friends' house for dinner.  Both loved it, and one commented, "I love how the sweetness comes from the raisins and not sugar."  It was even better the next day!

this is easy and the whole family loves it.

https://www.foodnetwork.com/videos/quick-red-cabbage-slaw-0117064

Colorful Quick Red Cabbage Slaw has no mayo, so it's great for picnics.

Quick Red Cabbage Slaw

Stuffed Mushrooms with Sausage

Spanish green olives, pitted

pine nuts

parsley

garlic

Italian sausage, removed from casing

Pecorino Romano

red pepper flakes

bread

white mushrooms,

To make the stuffing, put the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop, and put into a mixing bowl. Add the sausage and 1/2 cup of the cheese. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the Pecorino; season with salt and pepper.

Oil the bottom and sides of a casserole dish which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap side down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking.

Wowzers.  Made them last night &amp; not one left behind. Mine were a hybrid of Tyler &amp; Ina’s stuffed mushroom recipes - like Ina, I marinaded the mushrooms in olive oil &amp; marsala wine, because I had some on hand.  
Love the meaty texture &amp; the crunch of the panko bread crumbs. 

One word - DELICIOUS!  For those picky eaters, don't tell them what is in the mushrooms!<div>Very savory and addicting.  This is a keeper recipe for any occasion.</div><div><br /></div>

very good, made for super bowl party and well recieved!  made as recipe states

Top 40 raisin recipes recipes from across the web

The most viewed raisin recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Granola

Chicken Waldorf Salad

Fresh Ham with Tuscan Bread Stuffin...

Potato and Chorizo Empanadas

Rugelach

Stuffed Cabbage

Red Cabbage Slaw

Stuffed Mushrooms with Sausage

New Orleans Style Bread Pudding wit...

Oatiest Oatmeal Cookie

Breakfast Cookies

Old Fashioned Oatmeal Cookies

Crunchy Monkey Peanut Butter-Banana...

Loaded Oatmeal-Raisin Cookies

Apple-Raisin Cole Slaw

The Best Oatmeal Raisin Cookies

Picadillo Pockets

Homemade Granola

Stuffed Baked Pork Chops

Whiskey Bread Pudding

Bread Pudding Souffle with Whiskey ...

Sicilian Harvest Salad

Oatmeal Cookie Pancakes

Custard Bread Pudding

Cake Doughnut Bread Pudding

Sicilian-Style Cauliflower with Who...

Spiced Pumpkin-Raisin Cookies

Chewy Schmaltz Oatmeal-Raisin Cooki...

Holiday Sticky Buns

Easy Sticky Buns

Noodle Kugel

Mughlai Chicken

Duck and Apple Wontons

Oatmeal Cookies

Oatmeal Molasses Cookies

Whole-Grain Breakfast Porridge

Irish Soda Bread

Hot Cross Buns

Chewy Oatmeal Raisin Cookies

Peanut Raisin Clusters

The most viewed raisin recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine