Type what you have

Ingredients

• ✓ prune
• pork loin roast
• dijon mustard
• brown sugar
• apple juice
• apricot
• red wine
• brown sugar
• clove
• cornstarch

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place roast in a shallow roasting pan. Combine Dijon mustard and 2 tablespoons brown sugar; spread over roast.
3. 3 Cook in the preheated oven for 3 hours, basting with 1/4 cup apple juice every 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 During last hour roast is cooking, combine prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup liquid from roasting pan, and cloves in a saucepan over medium heat. Bring to a boil; cover and simmer for 15 minutes. Spoon fruit around pork roast during the last 30 minutes of cooking.
5. 5 Transfer roast to a serving platter; spoon fruit around it. Whisk 1/4 cup drippings from roasting pan and cornstarch together in a bowl; stir back into drippings in roasting pan. Cook over medium-high heat, stirring gently, until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl.
6. 6 Slice roast; serve with sauce.

By JESHENBA

Ingredients

• ✓ prune
• acorn squash
• water
• quinoa
• raisin
• apricot
• garlic
• ginger
• olive oil
• salt
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.
2. 2 Bake acorn squash in the preheated oven until tender when pierced with a fork, 30 to 40 minutes. Flip to face up and cool until easily handled.
3. 3 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low and simmer, covered, for 10 minutes. Stir in prunes, raisins, apricots, garlic, and ginger. Cook until prunes, raisins, and apricots plump up and quinoa is tender, about 5 minutes.
4. 4 Drizzle olive oil over quinoa mixture and add salt; mix well.
5. 5 Scoop flesh of the acorn squash from the shells; cut into cubes and toss gently with quinoa mixture. Stuff empty shells with mixture. Sprinkle pecans on top.

By extremegabby

Ingredients

• ✓ prune
• squirrel
• butter
• onion
• white vinegar
• thyme
• salt
• pepper
• all-purpose flour
• water

Instructions

1. 1 Clean squirrels, making sure that all shot is removed. Burn away with a candle any fur that clings. Rinse the meat though several changes of water and pat dry. Cut squirrels into serving pieces.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt the butter in a large skillet over medium heat. Add squirrel pieces and fry until browned on all sides, but do not cook through. Remove the squirrel pieces to a large Dutch oven or oven safe crock. Add onions to the butter in the skillet; cook and stir until tender and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper. Cover and place in the oven.
4. 4 Bake for 1 hour in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F (165 degrees C). Continue baking for another 45 minutes.
5. 5 Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. Serve meat with a lot of gravy.

By Rhonda Sitzes

Ingredients

• ✓ prune
• apricot
• ginger
• cumin
• orange zest
• cinnamon
• salt
• black pepper
• pork loin roast
• brown sugar
• all-purpose flour
• cider vinegar
• mustard powder
• water
• cornstarch
• water

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine prunes, apricots, ginger, ½ teaspoon cumin, orange zest, and cinnamon in a bowl; season with salt and black pepper.
3. 3 Open butterflied pork roast so it lays flat. Spoon dried fruit filling down the center of roast; close roast to enclose filling. Tie roast securely with kitchen twine in several places. Set roast onto a rack in a roasting pan.
4. 4 Combine brown sugar, flour, cider vinegar, remaining 1 teaspoon cumin, and mustard powder until paste-like; spread brown sugar mixture over roast.
5. 5 Bake in the preheated oven until an instant-read thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 ½ hours. Transfer roast to a serving platter; tent with aluminum foil while you make sauce.
6. 6 Skim fat from roasting pan; transfer defatted drippings to a small saucepan. Pour ½ cup water into roasting pan. Scrape the browned bits of food off the bottom of the pan with a wooden spoon to dissolve into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl; whisk into pan juices, stirring constantly, until thickened, about 1 minute. Strain sauce into a gravy boat; serve with roast.

By cpchef

Ingredients

• ✓ prune
• chicken breast
• white wine
• olive oil
• red wine vinegar
• caper
• brown sugar
• oregano
• parsley
• olive
• garlic
• bay leaf
• salt
• black pepper

Instructions

1. 1 Combine chicken, wine, prunes, olive oil, vinegar, capers and liquid, brown sugar, oregano, parsley, olives, garlic, bay leaves, salt, and black pepper in a large bowl. Cover the bowl with plastic wrap or transfer mixture to 2 resealable plastic bags; marinate in the refrigerator for 12 to 24 hours, the longer the better.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Transfer chicken and marinade to a 9x13-inch baking dish.
4. 4 Bake in the preheated oven until chicken is no longer pink in centers and the juices run clear, about 40 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Sarah

Ingredients

• ✓ prune
• cinnamon
• honey
• orange zest
• apple cider
• orange juice
• salad dressing
• grape
• bread
• pineapple
• pear
• apple
• butter
• thyme
• basil
• lemon zest
• orange zest
• butter
• salad dressing
• pepper
• salt
• chicken
• walnut

Instructions

1. 1 Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.
2. 2 While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.
3. 3 Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.
4. 4 To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.
5. 5 Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
6. 6 Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Care2Adopt

Ingredients

• ✓ prune
• carrot
• orange juice
• white sugar
• butter
• lemon zest
• ginger

Instructions

1. 1 Place carrot and prunes in a pot. Cover the vegetables with orange juice. Bring the mixture to a boil, let boil 10 minutes.
2. 2 Stir in sugar and butter. Simmer gently for 1 hour or until the liquid is almost absorbed.
3. 3 Sprinkle with lemon zest and ginger and let simmer another 5 minutes.

By Ellen Finkelstein

Ingredients

• ✓ prune
• potato
• carrot
• lemon juice
• white sugar
• matzo meal

Instructions

1. 1 Place the prunes in a large saucepan, and add water to barely cover while you peel and cut the potatoes and carrots. Add the potatoes, carrots, lemon juice, and sugar to the water, bring to a boil, and lower heat. Simmer the mixture until the carrots are very tender and the mixture is thick, about 1 hour, stirring every 20 minutes.
2. 2 If a thicker tzimus is desired, stir in the matzo meal and simmer an additional 30 minutes.

By andee

Ingredients

• ✓ prune
• butter
• white sugar
• white sugar
• lemon juice
• vanilla extract
• egg white
• cream of tartar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Butter and sugar a 2-quart baking dish.
2. 2 Combine prunes and 1/3 cup water in a medium saucepan over medium heat; bring to a simmer and cook until soft, about 5 minutes. Drain.
3. 3 Purée prunes in a blender, then transfer back to the saucepan. Add 1/3 cup sugar and heat until sugar dissolves. Remove from the heat and stir in lemon juice and vanilla.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and continue to beat until stiff peaks form. Fold in prune purée. Pour mixture into the prepared baking dish.
5. 5 Bake in the preheated oven until nicely browned on top, 15 to 20 minutes. Cool to room temperature, then chill for at least 2 hours before serving.

By meade_36yahoocom

Ingredients

• ✓ prune
• chicken breast
• chicken stock
• orange
• date
• currant
• clove
• black peppercorn
• mace
• white sugar
• rose water
• white wine

Instructions

1. 1 Place chicken stock in a large saucepan over high heat. Add oranges, prunes, dates, currants and cloves and boil until the fruit has broken down a bit, about 7 to 10 minutes.
2. 2 Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside.
3. 3 Brown chicken in a large skillet until lightly browned on both sides; add reserved sauce and cook together, turning and basting, until chicken is cooked through and juices run clear, about 20 to 25 minutes.

By Talia

Ingredients

• ✓ prune
• vegetable oil
• pumpkin
• onion
• garlic
• turmeric
• beef stew meat
• water
• black pepper
• vinegar
• sugar
• salt
• cinnamon
• saffron

Instructions

1. 1 Heat 1 tablespoon oil in skillet over medium high heat. Add pumpkin and saute until light golden brown, about 5 minutes
2. 2 Heat 2 tablespoons oil in a stock pot over medium high heat. Add onions and garlic and saute over medium-high heat until golden, about 5 minutes. Stir in tumeric. Add beef and saute until brown, about 5 minutes. Add water, salt, and pepper; bring to a boil, reduce heat, and simmer until beef is slightly tender, about 30 minutes.
3. 3 Stir pumkin, prunes, vinegar, sugar, salt, and cinnamon to stock pot and simmer until beef and pumpkin are tender, about 45 minutes. Garnish with saffron.

By Soheila

Ingredients

• ✓ prune
• water
• quinoa
• chickpea
• ground chicken
• egg white
• beet
• oat bran
• onion
• poblano pepper
• salt
• chile pepper
• cumin
• black pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Mash chickpeas roughly in a bowl. Add cooked quinoa, chicken, egg whites, beets, oat bran, onion, prunes, poblano pepper, salt, chile powder, cumin, and black pepper. Mix well. Form into 6 equal-size patties. Wrap in aluminum foil.
4. 4 Bake in the preheated oven until no longer pink in the center and any juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Maysie Megan Gres Cowell

Ingredients

• ✓ prune
• goat shoulder
• salt
• black pepper
• olive oil
• yellow onion
• preserved lemon
• red wine
• chicken broth

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat the oil in a Dutch oven over medium-high heat. Season the goat shoulder with salt and pepper, and place into the pan. Brown quickly on all sides. Add the onions to the pan, and cook, stirring constantly until browned. Mix in the prunes and preserved lemon; cook and stir for a few minutes to blend the flavors. Pour in the red wine and chicken broth, and bring to a simmer.
3. 3 Cover the Dutch oven, and bake for 2 hours, or until meat is so tender that it falls off of the bone.

By Always Cooking Up Something

Ingredients

• ✓ prune
• currant
• creme de cassis liqueur
• rosemary
• thyme
• coriander
• salt
• black pepper
• leg of lamb
• almond
• mint
• garlic
• olive oil
• balsamic vinegar
• butter
• honey
• fig
• basil
• mint
• basil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
3. 3 Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
4. 4 Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
5. 5 While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
6. 6 To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

By Barbara E.

Ingredients

• ✓ prune
• pork shoulder roast
• all-purpose flour
• oil
• onion
• salt
• beet
• sour cream
• paprika

Instructions

1. 1 Pat meat dry with a paper towel and rub with 2 tablespoons flour and salt. Heat oil in a large Dutch oven over medium-high heat. Brown meat on all sides. Add the sliced onions, cover, and reduce heat to low. Cook for about one hour, adding a little water if necessary. Turn meat twice during the roasting process.
2. 2 Place beets in a saucepan with water to cover. Bring to a boil over medium heat and cook until beets are tender. Drain, reserving liquid. Chop beets into cubes and add to the roasting pan. Add prunes and beet water, cover, and simmer for 5 minutes.
3. 3 Remove roast to a platter. Mix 1 tablespoon of flour with sour cream. Pour into roasting pan and mix well, scraping the sides and bottom. Simmer until sauce thickens. Season with paprika and taste. Adjust seasoning if necessary.

By Olga D

Ingredients

• ✓ prune
• canola oil
• baby carrot
• sweet potato
• pineapple chunk
• pineapple juice
• honey
• orange juice
• salt
• cinnamon
• cornstarch

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with canola oil.
2. 2 Bring a large pot of water to a boil, and stir in the baby carrots. Reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. Stir in the sweet potato chunks, and simmer for 5 more minutes; drain.
3. 3 Place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. In a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until the mixture is bubbling, about 30 minutes. Remove from oven, and take off the aluminum foil. Mix in the pineapple chunks and cornstarch until thoroughly combined, and return to the oven until slightly thickened, about 10 more minutes.

By SHEBETH

Ingredients

• ✓ prune
• mandarin orange
• dried cranberry
• orange juice
• red pepper flakes
• honey
• tomato paste
• water
• red wine
• cinnamon
• allspice
• ground ginger
• garlic
• onion
• canola oil
• salt
• beef chuck roast

Instructions

1. 1 Season beef with 1 teaspoon salt.
2. 2 Heat oil in a 4-quart Dutch oven over medium-high heat until shimmering. Sear beef in the hot oil, 3 minutes per side. Remove to a plate.
3. 3 Saute onion and garlic in the Dutch oven until soft, about 5 minutes. Add ginger, allspice, and cinnamon; stir for 1 minute. Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water, tomato paste, honey, red pepper flakes, and remaining salt.
4. 4 Cut seared beef into 1-inch cubes and return to the pot. Bring to a boil; reduce heat and let simmer, covered, for 1 hour. Add orange juice, sweetened dried cranberries, mandarin oranges, and prunes; let simmer, uncovered, for another 20 minutes. Serve.

By JohnCrane

Ingredients

• ✓ prune
• pork leg
• apple cider
• onion
• garlic
• salt
• black pepper
• almond
• pineapple ring
• lard

Instructions

1. 1 Pierce pork with a sharp knife, making several slits all over the top of the leg; place into a large bowl.
2. 2 Combine 1 cup cider, onion, garlic, salt, and pepper in a blender; blend until smooth. Pour over pork. Cover with plastic wrap and marinate in the refrigerator, 6 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Remove pork leg from the refrigerator and bring to room temperature.
4. 4 Transfer pork leg to a roasting pan, reserving juices that have collected in the bowl. Mix pineapple juice into the bowl; pour over the pork. Insert almonds and prunes into the slits on top and in the center of the pork. Inject some of the remaining cider into the pork using a baster. Pour any remaining cider on top. Rub lard over the top of the pork and cover with pineapple slices. Cover the roasting pan with aluminum foil.
5. 5 Bake in the preheated oven, basting every 30 minutes with pan juices, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 5 to 6 hours. Remove foil and bake until browned, about 30 minutes more. Remove from oven, cover with foil, and let sit for 10 minutes before carving.

By Anamaria

Ingredients

• ✓ prune
• tomato paste
• pepper
• salt
• marjoram
• caraway seed
• red wine
• polish sausage
• onion
• vegetable oil
• bacon
• pork shoulder
• beef stew meat
• mushroom
• bay leaf
• allspice berry
• water
• sauerkraut

Instructions

1. 1 Place sauerkraut in a large pot; pour in 4 cups boiling water. Add prunes, allspice berries, and bay leaves; simmer until sauerkraut is soft, about 50 minutes.
2. 2 Meanwhile, pour about 1 cup boiling water over mushrooms in a bowl; soak to rehydrate, about 30 minutes. Drain, reserving liquid; chop mushrooms.
3. 3 Meanwhile, bring remaining 4 cups water to a boil in saucepan. Add beef, pork, and bacon; simmer until cooked through, about 20 minutes, then drain.
4. 4 Meanwhile, heat oil in a skillet over medium to high heat. Add onions and sausage; cook and stir until onions are soft and sausage is browned, about 5 minutes.
5. 5 When sauerkraut is soft, add mushrooms, meat mixture, and sausage mixture; stir well. Simmer, uncovered, over low heat, about 20 minutes.
6. 6 Pour in red wine; cook until flavors are well blended, about 15 minutes. Season with caraway seeds, marjoram, salt, and black pepper; stir in tomato paste. If stew seems too dry, add some reserved mushroom liquid, and simmer until flavors combined, about 5 minutes.

By Olenka

Ingredients

• ✓ prune
• salt
• black pepper
• allspice
• caraway seed
• bay leaf
• thyme
• paprika
• red wine
• onion
• sausage
• beef chuck
• pork shoulder
• bacon
• sauerkraut
• green cabbage
• butter
• water
• porcini mushroom

Instructions

1. 1 Soak mushrooms in warm water in a bowl to soften, 10 to 15 minutes. Drain, then chop.
2. 2 Meanwhile, melt butter in a heavy pot or Dutch oven over medium-low heat. Add cabbage and sauerkraut; cook, stirring occasionally.
3. 3 Cook bacon in a skillet over medium-high heat until browned but not crisp; transfer to the pot with cabbage, leaving drippings in skillet.
4. 4 Add pork shoulder to skillet; sprinkle with salt. Cook and stir over medium-high heat until browned on all sides, 4 to 5 minutes; transfer to the pot. Add beef to skillet; sprinkle with salt. Cook and stir until browned, about 4 or 5 minutes; transfer to the pot. Add sausage to skillet; cook and stir until browned. Transfer to the pot.
5. 5 Reduce skillet heat to medium. Add onion; sprinkle with salt. Cook and stir until onion translucent and starts to color. Stir in mushrooms and prunes; cook and stir about 2 minutes. Pour in red wine; increase heat to medium-high. Simmer until wine is reduced and very little liquid remains. Transfer onion mixture to the pot; season with paprika, thyme, bay leaf, caraway seeds, allspice, black pepper, and salt. Stir to combine and evenly distribute.
6. 6 Cover pot tightly; simmer over medium-low heat until meat is tender, 1 to 1 ½ hours, stirring occasionally. Remove from heat; cool stew slightly. Refrigerate to let flavors blend, 8 hours to overnight.
7. 7 Place pot over low to medium-low heat; add splash of water. Bring stew to a low simmer, stirring occasionally; cook until hot, 10 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ prune
• bay leaf
• butter
• salt
• water
• water
• potato
• tomato
• onion
• butter
• basmati rice
• clove
• cinnamon
• red chile pepper
• turmeric
• black pepper
• cumin
• salt
• garlic
• ginger
• greek yogurt
• goat meat

Instructions

1. 1 Combine goat meat, yogurt, prunes, ginger, garlic paste, 1 ½ teaspoons salt, cumin, black pepper, turmeric, ground chile pepper, cinnamon, and cloves in a bowl. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 to 14 hours.
2. 2 Rinse rice under lukewarm water 2 times, then place in a pot. Cover with enough cold water to reach 1 ¼- to 1 ½- inches above rice; soak for 1 hour.
3. 3 Melt 1 ½ cups butter in a large skillet over low heat. Add onions; cook and stir until translucent and golden, about 10 minutes. Add tomatoes; cook and stir until oil separates and rises to the surface, 5 to 10 minutes.
4. 4 Add goat meat mixture and potatoes to onion mixture; cook and stir until meat is browned and cooked through, 20 to 30 minutes. Pour in 1 ½ cups cold water (or enough to cover) goat meat mixture; cook until meat is tender, 30 to 40 minutes. Increase heat to medium; cook, stirring frequently, until oil separates from mixture, about 5 minutes. Decrease heat to low and keep warm.
5. 5 Preheat the oven to 275 degrees F (135 degrees C).
6. 6 Bring 12 cups water, 3 tablespoons salt, and 1 tablespoon butter to a boil in a large pot for 3 to 4 minutes. Drain rice; add to boiling water and cook for 10 minutes. Remove from heat; carefully drain water.
7. 7 Spoon ½ rice into a large baking dish; top with ½ goat meat mixture. Arrange 2 bay leaves on goat meat mixture. Repeat layering with remaining ½ each rice, goat meat mixture, and bay leaves. Cover dish with aluminum foil.
8. 8 Bake in the preheated oven until rice is fully cooked, 30 to 40 minutes.

By Matthew Herrold

Ingredients

• ✓ prune
• water
• cinnamon
• sugar substitute
• oat bran

Instructions

1. 1 Combine water, cinnamon, prunes, and sugar substitute in a small saucepan over medium heat; bring to a boil. Stir in oat bran and boil for 2 minutes.

By luv2bake

Ingredients

• ✓ prune
• raisin
• mandarin orange
• white sugar
• water
• peach
• pineapple chunk
• brandy

Instructions

1. 1 In a large saucepan combine raisins, mandarin oranges, prunes, sugar and water to cover. Simmer over medium heat until syrupy, about 10 minutes.
2. 2 Stir in peaches, pineapple and brandy. Store in refrigerator.

By Kate

Ingredients

• ✓ prune
• apricot
• pear
• apple
• raisin
• dried cherry
• cranberry
• sunflower seed
• peanut
• walnut
• almond

Instructions

1. 1 Gather the ingredients.
2. 2 Mix all. Makes 4 cups.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ prune
• date
• water
• raisin
• margarine
• egg
• walnut
• vanilla extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Cut dates and prunes into small pieces; place into a medium saucepan. Add water and raisins. Bring to a boil and cook for 5 minutes. Remove from heat and stir in margarine. Set aside to cool.
2. 2 Preheat the oven to 350 degrees F (180 degrees C).
3. 3 Mix together eggs, nuts, and vanilla in a small bowl until well combined; add to cooled fruit mixture. Sift in flour, baking soda, and salt; stir until incorporated. Spread mixture in a 7x11-inch baking dish.
4. 4 Bake in the preheated oven for 25 to 30 minutes.

By Allrecipes Member

Ingredients

• ✓ prune
• cooking spray
• steel-cut oat
• milk
• wheat flour
• white sugar
• baking powder
• salt
• egg
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with foil liners. Spray liners with cooking spray.
2. 2 Place oats into a bowl and add milk. Let stand 10 minutes.
3. 3 Meanwhile, combine flour, sugar, baking powder, and salt in a separate bowl; set aside.
4. 4 Mix together egg, oil, and prunes in a large mixing bowl. Add oat mixture and stir to combine. Stir in flour mixture just until blended. Spoon batter into the prepared muffin cups, filling each 2/3 full.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

By DCREWS21

Ingredients

• ✓ prune
• honey
• lemon juice
• water
• all-purpose flour
• baking powder
• salt
• sugar
• butter
• shortening
• egg
• orange juice
• vanilla extract

Instructions

1. 1 Combine honey, lemon juice, and prunes in a small saucepan. Add enough water to cover. Bring to a boil; reduce heat and simmer until prunes are softened, about 10 minutes. Remove prune filling from heat and let cool.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
3. 3 Combine flour, baking powder, and salt together in a bowl.
4. 4 Beat sugar, butter, and shortening together with a wooden spoon until creamy. Add eggs; stir until smooth. Stir in orange juice and vanilla extract. Gently fold in flour mixture, mixing until a dough forms. Divide dough into 3 balls.
5. 5 Roll out 1 ball of dough on a floured work surface to 1/4-inch thickness, using a piece of parchment paper under the rolling pin to prevent sticking. Use the rim of a glass to cut dough into circles.
6. 6 Place 1/2 teaspoon prune filling in the center of each circle of dough. Pinch edges together to secure filling and form triangular pockets. Transfer cookies to baking sheet. Repeat rolling, cutting, and filling remaining balls of dough.
7. 7 Bake cookies in the preheated oven until lightly golden, about 18 minutes.

By RIELLA

Ingredients

• ✓ prune
• all-purpose flour
• oat
• baking powder
• ginger
• baking soda
• nutmeg
• clove
• yogurt
• white sugar
• egg
• maple syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
2. 2 Whisk flour, oats, baking powder, ground ginger, baking soda, nutmeg, and cloves together in a bowl.
3. 3 Whisk yogurt, prunes, sugar, and eggs together in a large bowl; stir in flour mixture. Fold maple syrup into batter; pour into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

By Cheerios

Ingredients

• ✓ prune
• raisin
• water
• butter
• baking soda
• date
• butter
• sugar
• vanilla extract
• egg
• all-purpose flour
• salt
• walnut

Instructions

1. 1 Put raisins in a bowl. Pour boiling water over raisins; soak until raisins have flavored water, about 20 minutes. Drain raisins, reserving water. Discard raisins.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
3. 3 Bring reserved water to a boil in a small saucepan. Measure 3/4 cup boiling water into a bowl. Stir baking soda into water.
4. 4 Put dates and prunes in a large bowl. Pour baking soda-water over dates and prunes; add unsalted butter and stir until melted. Stir sugar and vanilla extract into fruit mixture; let cool to room temperature.
5. 5 Stir egg into fruit mixture to evenly coat. Mix flour and salt together in a small bowl; add to fruit mixture and stir. Fold walnuts into mixture and pour into the prepared loaf pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Suzanne

Ingredients

• ✓ prune
• cooking spray
• zucchini
• brown sugar
• cocoa
• vegetable oil
• salt
• vanilla extract
• whole wheat flour
• all-purpose flour
• baking soda
• walnut
• brown sugar
• white chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Puree zucchini in a high-powered blender or food processor. Measure out 2 cups of zucchini puree, then add prunes until level hits 3 cups. Return to the blender and process. Add brown sugar, cocoa, oil, salt, and vanilla extract; blend until totally smooth.
3. 3 Whisk whole wheat flour, all-purpose flour, and baking soda together in a bowl. Stir in nuts. Pour chocolate mixture into flour mixture and stir together as gently as possible; batter will be very thick.
4. 4 Spread batter into the prepared baking pan and smooth as much as you'd like; this batter will not smooth out much as it bakes. Sprinkle Demerara sugar and chocolate chips on top.
5. 5 Bake in the preheated oven until brownies just spring back when touched in the middle or a toothpick comes out clean, about 30 minutes. Allow to cool before devouring.

By GrrlFriday