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Raisins Recipes

Browse recipes using Raisins with ingredient lists, instructions, cook times, estimated nutrition, and related recipe discovery from Recipe Finder.

2 matching recipes • Use filters to refine region, cuisine, difficulty, or cook time
Explore more ingredients: Garlic Onion Salt Pepper Soy Sauce Tomato Butter Olive Oil Egg
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Bobotie - Egg recipe image
Egg • Sub-Saharan Africa
ID 89

Bobotie

Baked Beef Curry Egg
Weeknight Dinners Family Dinners Comfort Foods Lunch Recipes
Cook time 60 min
Difficulty Medium
Portion Single

bobotie

Ingredients: Ground beef (150g), Bread slice (soaked in milk) (1), Onion (chopped) (1/4), Curry powder (1 tsp), Raisins (1 tbsp), Egg (1), Milk (1/4 cup), Oil (1 tbsp)

Beef Bread Slice Soaked In Milk Onion Curry Powder Raisins
471.9 kcal 41.9 protein 23.9 fat 14.4 carbs
Confidence 98% High proteinLower carb
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Step 1: Sauté onion and curry powder in oil. Add ground beef and cook. Stir continuously to prevent any burning and allow the ingredients to release their aromatic oils, enhancing overall flavor..
Step 2: Add soaked bread, raisins, and mix. Place in a baking dish. Make sure to mix thoroughly so that all flavors are evenly incorporated and textures are consistent..
Step 3: Whisk egg and milk, pour over the meat. Bake at 350°F (175°C) for 30–35 mins. Use a thermometer if needed to check for doneness.
Step 4: Serve with yellow rice or chutney. Arrange the dish neatly on a plate and, if desired, add fresh herbs or complementary condiments to enhance presentation and taste..

Chiles en Nogada - Mexican recipe image
Mexican • Latin America
ID 170

Chiles en Nogada

Mexican Celebration Stuffed Peppers Walnut Sauce
High Protein Vegetable Recipes Comfort Foods
Cook time 120 min
Difficulty Hard
Portion Single

chiles-en-nogada

Ingredients: Poblano chiles (2), Ground pork or beef (150 g), Onion, finely chopped (1/2 small), Garlic, minced (2 cloves), Tomato, chopped (1/2 cup), Apple & pear, diced (1/4 cup each), Plantain, diced (optional) (1/4 cup), Raisins & almonds, chopped (1 tbsp each), Cinnamon & cloves, ground (pinch each), Walnuts (soaked, skinned) (3/4 cup), Milk or cream (1/2 cup), Fresh cheese (queso fresco) (2 tbsp), Sugar & salt (to taste), Pomegranate seeds & parsley (for garnish)

Poblano Chiles Pork Or Beef Onion Finely Garlic Tomato
1162.9 kcal 51.2 protein 71.4 fat 76.1 carbs
Confidence 84% High protein
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Step 1: Char poblanos over flame or broiler until blistered; steam covered 10 minutes. Peel skin, slit lengthwise, and remove seeds carefully.
Step 2: Picadillo: Sauté onion and garlic; add meat and brown. Stir in tomato, diced fruits, raisins, almonds, and spices; simmer until thick. Cool to warm.
Step 3: Nogada: Soak walnuts in hot water 10 minutes, then in milk 20 minutes. Peel if needed. Blend walnuts with milk/cream and queso fresco; season lightly with sugar and salt.
Step 4: Stuff chiles with picadillo. Spoon nogada over at room temperature. Garnish with pomegranate seeds and parsley.
Step 5: Serve traditionally at room temp; batter-frying is a regional variant but not required.