Sauteed Apples And Raisins Recipes

SAUTEED APPLES AND RAISINS

Steps:

• In a large skillet, melt butter; add apples. Cook and stir over medium heat for 6-7 minutes or until almost tender. Dissolve cornstarch in water; add to skillet. Add brown sugar and raisins; bring to a boil. Boil for 2 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Serve warm.

APPLE AND RAISIN SAUCE

Steps:

• Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick.

SAUTEED APPLES

Steps:

• In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
• Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

SAUTEED APPLES W/RAISINS & COGNAC (#8)

Steps:

• Melt butter in a non-stick skillet. Add apples & sprinkle w/sugar.
• Saute (stirring constantly w/a wooden spoon) till apples begin to get tender (about 2-3 min).
• Add raisins & saute for a couple of min to heat them through & continue to cook the apples.
• Remove the skillet from the heat, stir in the cognac & swirl the apples around til it is well-mixed into the sauce.
• Serving Suggestions: If you want to serve hot (or warm), use apple mixture to top pound cake slices or vanilla ice cream & sprinkle w/the chopped pecans. -- If you want to serve cold, refrigerate mixture till ready for use & then assemble the desserts as already stated.

SAUTEED APPLES & RAISINS

Steps:

• In a large skillet, melt butter; add apples. Cook and stir over medium heat for 6-7 minutes or until almost tender. Dissolve cornstarch in water; add to skillet. Add brown sugar and raisins; bring to a boil.
• Boil for 2 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Serve warm.

SPICED APPLES AND RAISINS

Steps:

• Melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, cardamom, and dry mustard; season with salt and pepper. Squeeze in the lemon juice to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Serve spiced apples and raisins with holiday pork, turkey or ham.

WALNUT-RAISIN BAKED APPLES

Steps:

• Core and halve 2 apples, top with these ingredients, and bake at 350 degrees until tender, 30 minutes. If apples get too brown, tent with foil.

APPLE RAISIN SAUCE

Steps:

• Heat vegetable oil in a saucepan over medium heat. Cook and stir garlic and shallot in hot oil until fragrant, 1 to 2 minutes.
• Stir apple cider, chicken stock, raisins, brown sugar, orange segments, thyme sprigs, bay leaf, and cloves into garlic and shallot. Bring to a simmer and cook until sauce is reduced by half, stirring often, 15 to 20 minutes. Season with kosher salt.

SAUTEED APPLES AND RAISINS

Steps:

• Cut apples in half and then into 1/4-in.-thick slices. Melt butter in a large skillet; add apples. Cook and stir over medium heat for 6-7 minutes or until almost tender. Dissolve cornstarch in water; add to skillet. Add brown sugar and raisins; bring to a boil. Boil for 2 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Serve warm.

SAUTEED APPLES AND RAISINS

Steps:

• Cut apples in half and then into 1/4-in.-thick slices. Melt butter in a large skillet; add apples. Cook and stir over medium heat for 6-7 minutes or until almost tender. Dissolve cornstarch in water; add to skillet. Add brown sugar and raisins; bring to a boil. Boil for 2 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Serve warm.

BAKED APPLES WITH RAISINS

Steps:

• Preheat oven to 375°F. Using melon baller, scoop out stem, core and seeds of apples, leaving bottom intact. Using vegetable peeler, peel skin off top half of each apple. Arrange apples, cavity side up, in 13x9x2-inch glass baking dish.
• Stir raisins and sugar in small bowl to blend. Pack about 2 tablespoons raisin mixture into cavity of each apple. Sprinkle any remaining raisin mixture into dish around apples. Pour juice over and around apples. Dot apples with butter.
• Bake apples 15 minutes; baste with juices. Continue to bake until apples are slightly puffed and tender, basting every 10 minutes, about 1 hour 10 minutes. Transfer baking dish to work surface; let apples stand 10 minutes, basting occasionally.
• Transfer apples to bowls. Spoon pan juices over and serve warm.

APPLE RAISIN SAUTE

Steps:

• Melt butter over medium heat in a large non-stick skiller.
• Add apple slices.
• Cook, tossing occasionally for about 10 minutes or until golden brown.
• Stir in the remaining ingredients.
• Cook and keep stirring for about 3 minutes until sauce thickens slightly.
• Serve warm over pancakes, waffles, French toast or hot cereal.

BAKED APPLES WITH RUM SOAKED RAISINS

Steps:

• Preheat oven to 350 degrees.
• Place sliced apples and raisins in a greased casserole dish.
• Mix all dry ingredients, sprinkle over apples & raisins.
• Mix lightly to cover apples with sugar/cinnamon mixture.
• Bake for 45 minutes.
• DO NOT over bake, as apples will be mushy.

FILLET OF FISH WITH GREEN APPLE, RAISINS AND PECANS

Steps:

• Preheat oven to 400°F.
• Place fish in single layer in baking dish.
• In nonstick skillet, melt margarine, then sauté apple, raisins, nuts, Splenda and cinnamon for 3 minutes or until apples are tender.
• Mix flour with apple juice until dissolved. Add to pan and cook until thickened, stirring constantly, 2 or 3 minutes.
• Pour sauce over fish. Cover and bake 15 - 20 minutes. Fish should flake easily when tested with fork.

SAUTEED APPLES AND RAISINS

Steps:

• Cut apples in half and then into 1/4-in.-thick slices. Melt butter in a large skillet; add apples. Cook and stir over medium heat for 6-7 minutes or until almost tender. Dissolve cornstarch in water; add to skillet. Add brown sugar and raisins; bring to a boil. Boil for 2 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Serve warm.

APPLE AND RAISIN CRISP

Steps:

• Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
• For Topping:
• Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
• For Filling:
• Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.