Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: while pasta is cooking, slice mushrooms and green onions. saute garlic and mushrooms with 1 tablespoons olive oil. before mushrooms are thoroughly cooked, add green onions. remove from heat and reserve for later use. crack eggs in a bowl and lightly beat. dice tomatoes into 1 inch cubes. when pasta is cooked, drain. in large skillet melt butter with 1 tablespoons olive oil. when the butter is melted, add pasta to skillet and stir breifly. add eggs and half of the parmesan cheese. stir until eggs begin to form curds on the pasta. then add garlic, mushrooms, green onions, basil, and chopped parsley. stir in chopped tomatoes. serve with the remaining cheese and black pepper to taste.

Target recipe: combine the prunes and orange juice in a medium saucepan and bring to a boil over medium heat. remove from the heat, cover, and set aside for 30 minutes or longer. puree the prunes with all of the orange juice in two batches in a food processor or blender. gently fold in the vanilla yogurt until blended. stir in the cinnamon and nutmeg. transfer to six 6-ounce custard cups. cover and refrigerate at least 2 hours or overnight.