How To make Sweet Potato Tzimmes
4 lg Sweet potatoes,
-peeled and diced 1 Butternut squash,
-peeled and diced 4 Tart apples, peeled,
-cored and diced 1/3 c Passover wine, sweet, red
1/2 lb Prunes, pitted and
-halved 1/3 c Water
1/3 c Sugar
1 t Cinnamon, ground
1/2 t Nutmeg, ground
1/2 t Ginger, ground
Combine all of the ingredients in a large bowl. Mix well to distribute the liquid evenly. Dump into a baking dish and seal the baking dish tightly with aluminum foil and a lid. Bake 1 hour at 350 F. Cool. To serve, reheat, then empty into a serving dish. Don't serve it out of the pan you cooked it in (the movement into the serving dish squeezes juices out of the fruit). NOTES: * Vegetable and fruit casserole for Passover -- The original version of this recipe came from the "Jewish Holiday Cookbook," by Gloria Kaufer Greene. It benefits from being made ahead and then heated for the Seder. : Difficulty: easy. : Time: 10 minutes preparation, 1 hour cooking. : Precision: no need to measure. : Brian Reid : DEC Western Research Laboratory, Palo Alto CA : reid@decwrl -or- decwrl!reid : Copyright (C) 1986 USENET Community Trust
How To make Sweet Potato Tzimmes's Videos
FLOIMEN TZIMMES recipe for the Rosh Hashana from the #CookJewishBeJewish
After the Galitznianer TZIMMES that we cooked yesterday with Aleksandra Wilczura, here is the FLOIMEN TZIMMES recipe for the Rosh Hashana by our Best Jewish Chef Laurina Todesaite from the #CookJewishBeJewish kitchen! Shana Tova!
#ROICommunity
#JewishWomen
#JewishEmpowerment
******* For 4 people
- 1 kg of beef cut in big peaces
- 4 big potatoes - cut in half if very big
- 5 big carrots - diced in rounds
- 2 onions - cut in cubes
- 300g of prune better with no stones
- 2 oranges - the zest and the juice
******* Spices:
- 3 Bay leaves
- 1-2 sticks of cinnamon
- 6 allspice peppers
- 10 Black pepper
- 2 spoons of vegetable/beef/chicken soup powder
- Some Oil for frying the meat and onions
- 50-100 g of flour with spices *for coating the beef
* Spices for the flour :
- 1 tea spoon of Cinnamon in powder
- 1 tea spoon of curcuma
- 1 tea spoon of sweet red paprika
- 1 tea spoon of Salt
1 tea spoon of freshly grounded black pepper
***** How!?
1. Coat the beef in the mix of flour and spices
2. Fry it in hot oil to seal the meat for about 3 minutes on each side
3. Take out the meat and put in the onions. Golden brown them.
4. Add the spices, the orange zest and the soup powder - mix and put back the meat.
5. Add one carrot ad 6 prunes
6. Pour the boiled water just to cover the meat and add the orange juice.
If using cookeo or pressure pot - cook for 40 minutes if using the regular stove cook until the beef is tender 1-2 hours
After the meat is tender check if the taste is good it has to be a balance of sweet souer and salty if needed you can add some sugar and lemon juice for a better balance
7. Add the rest of the carrots and the potatoes. Keep cooking. It's around 20 minutes in cookeo/under pressure or 45-60 minutes on low in a regular pot
8. B'TEAVON - Smacznego - Bon Apetite!
✡️ TZIMMES - Jewish Pesach Stew ✡️
Memories of a dish my mom would make for the Sedar - the first night of Pesach (Passover)
#tzimmes #jewish #passover
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The Community Table: Roasted Tzimmes
THE COMMUNITY TABLE shares a delicious non traditional Roasted Tzimmes recipe with us
YAMS WITH SAUSAGES IN A SAVORY SWEET ORANGE SAUCE⎜TZIMMES
yams with sausages in a savory sweet orange sauce⎜Tzimmes is a traditional Jewish Ashkenazi meal that translates as making a fuss over nothing. I just love the name and I love this dish and I bet you are going to love it too: it's sweet and tangy and savory at the same time. No doubt, a treasure from the Jewish culinary, and here is my tribute to this divine dish and beautiful culture!
I hope you guys like it!
CJ
YAMS WITH SAUSAGES IN A SAVORY SWEET ORANGE SAUCE⎜TZIMMES
INGREDIENTS:
1 1/2 lbs orange yams, peeled and chopped
1 1/2 lbs white sweet potatoes, peeled and chopped
1 lb carrots peeled and chopped
6 oz dried cranberries (1 1/4 cups)
2 cups orange juice
1/2 cup brown sugar
2 tsp cinnamon
1 tsp salt
1/2 tsp black pepper
1 1/2 cups of veggie broth
2 oz pitted prunes (3 cups)
Mint leaves and pomegranate for garnishing
4 vegan Italian sausages (recipe below)
METHOD:
Add all the ingredients to a pot, except for the prunes, the mint leaves, and the pomegranate. Stir to combine. Bring it to a boil then to a gentle simmer, cover the pot and let it simmer for 40 -45 minutes. Add the prunes and let it simmer for approx. 10 minutes more. Garnish with mint leaves and pomegranate.
Serve it with the vegan Italian sausages and enjoy!
???? PRINTABLE RECIPE:
❤️ My vegan Italian sausage recipe:
❤️ My vegan TVP recipe:
❤️ My vegan homemade butter:
❤️ My homemade tomato sauce:
❤️ My vegan white mozzarella cheese:
❤️ My vegan ricotta cheese recipe:
❤️ My panko bread recipe:
❤️ My nutritional yeast substitute recipe:
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YAMS WITH SAUSAGES IN A SAVORY SWEET ORANGE SAUCE⎜TZIMMES recipe by Chef Jana Pinheiro