BoilCategoriesAll CategoriesAppetizers and SnacksBeans, Rice and GrainsBreadsCakesCakes and PastriesChickenCookiesDessertsDietary ConcernsDrinksEthnicLight BitesMain DishesOtherSalads and DressingsSaucesSeafoodSweetsCuisinesAll CuisinesCooking MethodsAll Cooking MethodsBakeBlend BoilFriedFryGrillPoachRoastSauteSimmerSteamStirToastNewest firstOldest firstAlphabetical (A-Z)Alphabetical (Z-A)Highest RatedLowest RatedGoose Liver Panna Cotta with California Raisins & Green Apple JellyBy California RaisinsRandy Chow | Culinary Instructor, Temasek Polytechnic This recipe is inspired by a recent trip to Paris with my wife. It captures the mood and flavour of a memorable summer’s day, when we cycled around the beautiful Versailles and had a gourmet picnic by a lake. Our lunch was typically French, with foie gras, duck rillettes, sundried tomatoes, olives and a green salad with cheese and plump raisins. In this recipe, the California Raisins add just the right touch of tang to balance the richness of the foie gras.California Raisin Rice CakesBy California RaisinsBy Chef Rohani JelaniCalifornia Raisin Creme CaramelBy California RaisinsBy Chef Rohani JelaniCalifornia Raisin MaritozzoBy California RaisinsBaking with Grand Chef Yukichi MatsubaraPork Knuckles Paksiw with Banana Blossoms and California RaisinsBy California RaisinsBy Chef Sau del RosarioPork Menudo with California RaisinsBy California RaisinsBy Chef Sau del RosarioTagine of Snapper with California RaisinsBy California RaisinsCalifornia Raisin Snow WhiteBy California RaisinsMaster Baker, Chef Yukichi MatsubaraCalifornia Raisin Rice PilafBy California RaisinsBy Chef Jill Sandique 1 2 3 4 5 6
Goose Liver Panna Cotta with California Raisins & Green Apple JellyBy California RaisinsRandy Chow | Culinary Instructor, Temasek Polytechnic This recipe is inspired by a recent trip to Paris with my wife. It captures the mood and flavour of a memorable summer’s day, when we cycled around the beautiful Versailles and had a gourmet picnic by a lake. Our lunch was typically French, with foie gras, duck rillettes, sundried tomatoes, olives and a green salad with cheese and plump raisins. In this recipe, the California Raisins add just the right touch of tang to balance the richness of the foie gras.
Pork Knuckles Paksiw with Banana Blossoms and California RaisinsBy California RaisinsBy Chef Sau del Rosario
