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Swedish Sweet Soup
European

Swedish Sweet Soup

4.8

Prep
15 min
Cook
30 min
Total
600 min

Instructions

  1. 1 Place the tapioca in a bowl with enough water to cover, and soak 8 hours, or overnight.
  2. 2 Fill a large saucepan with the 2 quarts water, and mix in the prunes, raisins, sugar, and cinnamon. Bring to a boil, and stir in the soaked tapioca. Stirring often, cook 30 minutes, or until tapioca is clear and prunes are tender. Mix in the lemon juice and salt at the end of the cook time. Chill until completely cooled before serving.

By ACHOCOCAT

Beet, Walnut and Prune Salad
Lunch European

Beet, Walnut and Prune Salad

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
  2. 2 Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.

By Irene

Scottish Cock-a-Leekie Soup
Lunch European

Scottish Cock-a-Leekie Soup

4.8

Prep
30 min
Cook
220 min
Total
250 min

Instructions

  1. 1 Cut off the leek tops (the dark green, fibrous parts) and wash well. Set aside the leek bottoms.
  2. 2 Put clean leak tops in the bottom of a large pot. Place chicken on top and add bay leaf, garlic, dried plums, and 3 quarts water. Set over high heat until it starts to simmer. Reduce heat to medium-low or low and simmer gently, occasionally pushing the chicken under the liquid with tongs, for 1 hour 15 minutes.
  3. 3 Meanwhile, prepare leek bottoms by trimming off the root ends and slicing them in half lengthwise. Turn leeks and cut crosswise into ½-inch slices. Transfer to a large bowl and fill with cold water so leeks are floating. Toss with your hands to loosen dirt. Grab leeks with your hands, shake gently to remove water, and transfer to another bowl. Place in the refrigerator until needed.
  4. 4 Carefully lift chicken with two forks, let liquid drain from the cavity, and place it in a bowl. Separate meat from skin and bones. Tear meat into bite-sized pieces put in the refrigerator until needed.
  5. 5 Place skin and bones back into the pot and gently simmer for 1 more hour.
  6. 6 Set a colander in a bowl. Use a skimmer spoon to transfer all solids from the broth to the colander. Discard solids and transfer any broth back to the pot.
  7. 7 Add half of the sliced leeks to the pot with salt, pepper, and rice. Simmer, stirring occasionally, for 1 hour, skimming some fat off if you want and adding more water if it's reducing down too much.
  8. 8 Add remaining sliced leeks, chicken, and thyme. Simmer over medium-low for 20 minutes. Taste and adjust seasonings. Serve.

By John Mitzewich

Ukrainian Baba's Pork Roast
Dinner European

Ukrainian Baba's Pork Roast

4.6

Prep
20 min
Cook
75 min
Total
95 min

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

Ukrainian Prune Torte
Dessert European

Ukrainian Prune Torte

5.0

Prep
45 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 (8 inch) round pans.
  2. 2 Grind the blanched almonds in a food processor with 1/4 cup confectioners' sugar. Cream the butter with the remaining 3/4 cup confectioners' sugar until light and fluffy. Beat in the egg. Stir in the almond extract, salt, and ground almond mixture. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Roll each piece between 2 sheets of waxed paper or parchment paper to fit the pans, or pat each piece of dough into the prepared pans.
  3. 3 Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from the pans while still hot.
  4. 4 To make the Prune Filling: Place the prunes in a saucepan with the water. Bring to a boil, remove from heat and let stand for 10 minutes. Drain and reserve the liquid. Puree the prunes in a food processor.
  5. 5 Return the prune puree to the saucepan and add the white sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. Bring the mixture to a boil, then remove from heat. Assemble the torte layers, spreading them with warm prune filling. Let stand for 24 hours before slicing.

By Olga D

Schnitzbrot (German Christmas Bread)
Snack European

Schnitzbrot (German Christmas Bread)

4.6

Prep
30 min
Cook
100 min
Total
355 min

Instructions

  1. 1 Lightly grease three 9x5-inch loaf pans; grease a large bowl. Set aside.
  2. 2 Dissolve yeast in water in a separate large bowl; set aside until mixture becomes creamy, about 15 minutes. Stir in sugar until combined, then stir in 3 cups flour until well combined.
  3. 3 Meanwhile, combine prune juice and mincemeat in a medium saucepan over medium heat; bring to a boil, stirring occasionally, about 1 minute. Off heat, stir in prunes, raisins, walnuts, brown sugar, ½ cup butter, and salt.
  4. 4 Add mincemeat mixture to yeast mixture; gradually stir in remaining 7 cups flour, 1 cup at a time, until well blended and a moist dough forms (you may not need all of the flour).
  5. 5 Turn out dough onto a floured work surface; knead into a ball. Transfer dough to the greased bowl, cover with a cloth, and set aside in a warm place until doubled in volume, about 1 ½ hours.
  6. 6 Punch down dough; turn out onto a floured work surface, lightly knead, and return to the bowl. Set aside to rise again, about 1 hour.
  7. 7 Punch down dough; turn out onto a floured work surface and divide into 3 loaves. Place each loaf into a prepared pan; lightly brush each top with 1 teaspoon butter.
  8. 8 Cover pans with a clean cloth; set aside to rise until doubled in volume, about 1 hour.
  9. 9 Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
  10. 10 Bake in the preheated oven for 1 hour. Reduce the oven temperature to 250 degrees F (120 degrees C); continue baking until a toothpick inserted into centers comes out mostly clean, about 30 minutes more. Cool slightly, remove from pans, and cool on wire racks.

By LISARAIN2

Slovak Sauerkraut Christmas Soup
Soup European

Slovak Sauerkraut Christmas Soup

4.5

Prep
15 min
Cook
125 min
Total
140 min

Instructions

  1. 1 Combine broth, sauerkraut, dried mushrooms, peppercorns, bay leaves, and salt in a large stockpot over medium heat; bring to a boil. Add whole sausage links and ham slice; simmer for 1 hour. Add prunes and continue to simmer for 30 minutes.
  2. 2 Transfer sausage and ham to a plate. Remove and discard bay leaves.
  3. 3 Heat oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Sprinkle flour and paprika over onion; cook and stir for 1 minute. Gradually add water and stir with a fork until no lumps remain. Bring to a boil, then cook until thickened, 3 to 5 minutes.
  4. 4 Meanwhile, cut sausage and ham into cubes.
  5. 5 Pour thickened liquid into the stockpot, then stir in sausage and ham. Bring to a boil, then reduce the heat and simmer for 10 minutes.
  6. 6 Ladle into bowls and top each with a dollop of sour cream.

By zizala

Duck Soup (Czarnina)
Soup European

Duck Soup (Czarnina)

4.4

Prep
Cook
Total

Instructions

  1. 1 Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.
  2. 2 Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours.
  3. 3 Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.
  4. 4 Mix in prunes, raisins and apple. Simmer for 30 minutes.
  5. 5 In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar.

By BARB VAN ARKEL

Bigos (Polish Hunter's Stew)
Dinner European

Bigos (Polish Hunter's Stew)

4.8

Prep
20 min
Cook
120 min
Total
170 min

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

Chef John's Bigos (Polish Hunter's Stew)
Dinner European

Chef John's Bigos (Polish Hunter's Stew)

4.4

Prep
30 min
Cook
105 min
Total
615 min

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

Grilled Sausages with Prunes and Bacon
Lunch

Grilled Sausages with Prunes and Bacon

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Prick the casing of each sausage in a few places to prevent them from bursting. Place the sausages in a pot, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium; simmer 8 minutes. Remove from pot and let cool.
  2. 2 Place toothpicks in a small bowl of water and soak 10 minutes to prevent burning on the grill.
  3. 3 Slice sausages halfway through on the long side. Stuff 3 prunes into the opening. Wrap a bacon slice around the sausage in a spiral and secure with two toothpicks. Repeat with all 6 sausages.
  4. 4 Preheat an outdoor grill for medium-high heat.
  5. 5 Place sausages onto preheated grill and cook, turning once, until desired doneness, or until bacon is browned. Serve on buns topped with desired condiments.

By Heather

Orange Juice Tzimmes
Dinner

Orange Juice Tzimmes

4.4

Prep
10 min
Cook
65 min
Total
75 min

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

Debbie's Special Cranberry Sauce

Debbie's Special Cranberry Sauce

5.0

Prep
10 min
Cook
20 min
Total
210 min

Instructions

  1. 1 Combine the cranberries, prunes, water, raspberry jam, sugar, vinegar, salt, and cinnamon stick in a 3-quart saucepan; bring to a boil, stirring occasionally. Reduce heat to medium and simmer until thick and most of the cranberries have burst, about 10 minutes. Remove from heat and allow to cool. Transfer to a container with a lid; cover and refrigerate at least 3 hours before serving.

By Swest

Mom's Tzimus
Dinner Other

Mom's Tzimus

4.7

Prep
15 min
Cook
70 min
Total
85 min

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

Prune Whip
Dinner

Prune Whip

3.8

Prep
20 min
Cook
30 min
Total
170 min

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

Can't Tell They're Low-Fat Brownies
Lunch

Can't Tell They're Low-Fat Brownies

3.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
  2. 2 Stir together sugar, flour, cocoa, and salt in a mixing bowl. Add baby food, eggs, oil, and vanilla; mix until well blended. Spread batter evenly into the prepared pan.
  3. 3 Bake in the preheated oven until the top is shiny and a toothpick inserted into the center comes out clean, about 30 minutes.
  4. 4 Let cool completely before cutting into 16 squares.

By Roberta Tripp

Pears and Dried Fruits in a Tagine
Dessert

Pears and Dried Fruits in a Tagine

Prep
10 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Wash lemon and remove peel with a knife, trying to keep it in one long string. Squeeze juice from 1/2 of the lemon into a small saucepan. Add honey, cinnamon stick, and vanilla bean. Bring to a boil, then lower heat and simmer until fragrant and syrupy, about 5 minutes.
  3. 3 Arrange pears, core-sides up, in a tagine. Add prunes, apricots, almonds, and lemon peel around the pears and on top if necessary. Pour lemon juice mixture over top allowing cinnamon stick and vanilla bean halves to fall into the tagine. Cover.
  4. 4 Cook in the preheated oven for 20 minutes. Remove from the oven and take off the cover, allowing any condensation to fall back into the tagine. Turn pears over and add pine nuts. Replace the cover and cook for 10 minutes. Turn the oven off, and allow the tagine to sit in the hot oven until sauce thickens a bit, about 10 minutes. Serve.

By Buckwheat Queen

Banana Prune Muffins

Banana Prune Muffins

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
  2. 2 In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.
  3. 3 Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

By LISA BRETON

Prune Breakfast Muffins
Breakfast

Prune Breakfast Muffins

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
  2. 2 Combine all-purpose flour, sorghum flour, baking powder, baking soda, and salt in a bowl. Set aside.
  3. 3 Beat eggs in a bowl using an electric mixer until light and frothy. Add prunes, sugar, lemonade, water, and cereal to beaten eggs; mix well. Stir in flour mixture until just combined. Pour batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and let muffins cool completely before removing from cups.

By Cheerios

Plum Pudding I
Dessert

Plum Pudding I

5.0

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 quart souffle or casserole dish.
  2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
  3. 3 In a separate bowl combine the citron, prunes, raisins and pecans. Stir in the flour and toss so that everything is coated with flour.
  4. 4 To the butter mixture add the fruit and nut mixture along with the bread crumbs, cinnamon, nutmeg and allspice. Mix well and transfer to prepared dish.
  5. 5 Bake in preheated oven for 50 to 55 minutes, or until well browned.

By MARCIAMOLINA

Sixteenth Century Orange Chicken
Dinner

Sixteenth Century Orange Chicken

4.2

Prep
Cook
45 min
Total
45 min

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

Pumpkin-Orange Muffins

Pumpkin-Orange Muffins

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin trays or line with paper liners.
  2. 2 Sift flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Mix in prunes.
  3. 3 Mix pumpkin, orange juice, milk, eggs, orange zest, and vanilla extract together in a separate bowl. Fold into flour mixture. Add melted butter and mix well.
  4. 4 Divide batter between the prepared muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
  6. 6 Remove muffins from the oven and place on wire racks to cool, 20 to 30 minutes. Dust with confectioners' sugar.

By Maria Elizabeth O

Breakfast Prune Spice Cake
Dessert

Breakfast Prune Spice Cake

4.9

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
  2. 2 In a large bowl, mix the shortening and sugar with an electric mixer until smooth. Mix in the eggs one at a time, then stir in the vanilla and prunes. Sift the flour, allspice, nutmeg, cinnamon, salt, baking powder and baking soda into a large bowl or onto a sheet of waxed paper. Stir in the dry ingredients 1/3 at a time, alternating with the buttermilk. Mix in the walnuts if using. Pour batter into the prepared pan.
  3. 3 Bake for 50 minutes in the preheated oven, or until a toothpick inserted in the crown of the cake comes out clean. Cool on a wire rack for at least 10 minutes before inverting onto a serving plate.

By LauraG

Far Breton
Dessert French

Far Breton

4.6

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow 2-quart baking dish.
  2. 2 Heat prunes with enough water to cover in a saucepan to a simmer; simmer until prunes are tender but still hold their shape, about 10 minutes. Drain prunes; arrange in bottom of the prepared baking dish.
  3. 3 Whisk flour, white sugar, vanilla sugar, baking powder, and salt together in a large bowl. Whisk in eggs, one at a time, beating well after each addition. Gradually pour in milk, stirring vigorously with a wooden spoon until combined. Stir in rum. Pour batter evenly over prunes.
  4. 4 Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 400 degrees F (205 degrees C); bake until filling is firm, has risen a little, and top is browned, about 30 minutes. Serve warm or at room temperature.

By saning

Persian-Style Pumpkin Stew
Dinner

Persian-Style Pumpkin Stew

5.0

Prep
20 min
Cook
90 min
Total
110 min

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

Homemade Ground Chicken-Chickpea Burgers
Dinner

Homemade Ground Chicken-Chickpea Burgers

3.8

Prep
35 min
Cook
35 min
Total
70 min

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