Best 19 Tzimmes Recipes

TZIMMES

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.

CARROT TZIMMES

Steps:

• Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil. Reduce heat; cover and simmer until carrots are tender, about 25 minutes. Uncover, raise heat to high, and cook until sauce has thickened, about 5 minutes. Sprinkle parsley on top before serving.

TZIMMES

Steps:

• Heat oven to 350 degrees. Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
• Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
• Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.

ORANGE JUICE TZIMMES

Steps:

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

CARROT AND SWEET POTATO TZIMMES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with canola oil.
• 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.
• 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.
• 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.

MILLIE'S TZIMMES

Steps:

• Place the carrots, onions, sweet potatoes, yams, dried apples, prunes, dried pears, dried apricots, and dried sweet and sour cherries in the insert of a 5 1/2 to 6 quart slow cooker. Stir to mix. Sprinkle the brown sugar and cinnamon on top. Pour in the orange juice and wine and add enough water to cover. Cover and cook on HIGH for 10 to 11 hours, or until the vegetables are very soft. Serve hot or at room temperature.

SLOW COOKER TZIMMES

Steps:

• Place the first seven ingredients in a 5- or 6-qt. slow cooker. Combine orange juice, honey, ginger, cinnamon, pie spice, orange zest and salt; pour over top and mix well., Cover and cook on low until vegetables are tender, 5-6 hours. Dollop servings with yogurt if desired.

CARROT, APPLE, AND SWEET POTATO TZIMMES

Steps:

• In a large saucepan over high heat, combine carrots, potatoes and enough water to cover by 1 inch. Bring to a boil. Reduce heat to medium. cover and cook 15 to 20 minutes, or until vegetables are tender. Drain.
• In a 2 1/2 quart baking dish, layer carrot slices to cover bottom. Sprinkle 1/3 brown sugar, salt and pepper on top and dot with 1 tablespoon margarine. Continue layering until all ingredients are used up, sprinkling each layer and brown sugar and dotting with margarine. Pour 1 cup water over mixture.
• Cover and bake 30 minutes at 350 degree oven until apples are tender. Uncover and bake 5 more minutes until top is golden.

MOLLY'S SWEET AND SPICY TZIMMES CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes, wine, lemon juice and vanilla., In another bowl, whisk flour, orange zest, baking soda, baking powder, salt and spices; gradually beat into sweet potato mixture. Gently fold in apple, cranberries, carrots and raisins., Transfer batter to prepared pan. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

NAVA ATLAS'S SWEET POTATO TZIMMES

Steps:

• Preheat oven to 350 degrees.
• Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the carrots and continue to sauté until the onion is golden. Combine with the remaining ingredients except the walnuts in a mixing bowl and stir until thoroughly mixed. Don't worry if the potato slices break apart.
• Oil a shallow 2-quart baking dish. Pour in the sweet potato mixture and pat in evenly. Sprinkle the optional walnuts over the top. Bake for 45 minutes, or until the top begins to turn slightly crusty. Serve hot.

ROASTED CARROT AND SWEET POTATO TZIMMES

Steps:

• Preheat oven to 400 degrees. Use a vegetable peeler to peel the zest of two oranges into large strips (be sure to press down only hard enough to remove just the colored part of the skin, not the bitter white pith). Do the same with the lemon. Juice enough oranges to get 2 ½ cups juice. Cut carrots crosswise into 2-inch chunks or lengthwise into 2-inch pieces. Cut the sweet potatoes into large bite-size chunks. Cut shallots into quarters lengthwise. Snip dried fruit in half. Use a roasting pan large enough to accommodate all the vegetables in roughly a single layer (don't go crazy with this, just don't pile them too deeply). Place carrots, potatoes, shallots, dried fruit, and lemon and orange zests into pan. Toss with olive oil, salt and pepper. Pour juice over all. Roast uncovered until vegetables are tender and browned in places, and the juice is mostly absorbed, about 1 ¼ hours. Turn the vegetables once or twice during the cooking time. If you want more juice in the finished dish, add another ½-1 cup juice during last 20 minutes of cooking time. The juices should thicken slightly. This dish may be made a day ahead and reheated in a 350-degree oven.

ROASTED TZIMMES

Steps:

• Heat oven to 350deg F.
• Bring a saucepan of water to a boil, and add sweet potatoes and carrots until just beginning to get tender (but not yet tender), about 10-15 minutes. Drain well.
• Add to a large mixing bowl with all remaining ingredients, and mix well with a wooden spoon. The carrots and potatoes should still be a little hard, and mixing shouldn't cause them to fall apart or mush.
• Cover with foil, and bake approximately 30min, basting with pan juices midway.
• Uncover foil and broil for 5 minutes
• Remove from oven, and serve immediately.
• Leftovers are great the next day, warmed in the oven (DH eats it cold!).

SANDY'S TZIMMES

Steps:

• Stir together carrots, orange juice, sugar, oil, zest, and ginger in a large skillet or 5-quart pot; bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until carrots are tender and glazed, about 15 minutes. Stir in prunes and simmer until tender, 5 to 10 minutes. Stir in salt and pepper.

TZIMMES KUGEL

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, mix all the ingredients together.
• Don't squeeze the mixture or you will extract moisture and the end product will be soggy.
• Pour into a greased 10 inch round cake pan.
• Bake for 1 hour, or until a knife inserted into the center comes out clean.
• Cut into slices and serve warm.

BEEF TZIMMES WITH BUTTERNUT SQUASH

Steps:

• Cut beef in 1 1/2- 2 inch pieces and pat them dry.
• Heat 1 tablespoons oil in a heavy stew pan.
• Add beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.
• Add remaining oil if pan is dry and heat it.
• Add onion and saute over medium heat, stirring often, until brown, about 10 minutes.
• Cover if pan becomes dry.
• Return meat to pan with any juices on plate.
• Add carrots, salt, pepper and enough water to just cover.
• Bring to a boil, skimming occasionally.
• Cover and simmer over low heat, stirring occasionally, for 2 hours or until beef is tender.
• For a lighter sauce, refrigerate cooked meat and its sauce separately for several hours, then skim the fat from top of sauce.
• Return the beef to sauce and reheat.
• Peel the squash and cut it in half lengthwise.
• Discard seeds and stringy parts in cavity.
• Cut squash in 1 inch cubes.
• Stir honey and cinnamon into sauce.
• Add squash and push pieces into liquid.
• Cover and simmer for 10 minutes.
• Turn squash pieces over.
• Add plums.
• Cover and simmer for 15 minutes or until squash is tender.
• Taste and adjust seasoning.
• Serve stew from a casserole or deep serving dish.

FRUIT TZIMMES

Steps:

• Wash fruit in hot water; drain well.
• Combine fruit with rice, honey, seasonings and water.
• Bring to a boil, then reduce heat and simmer slowly until the rice is tender (about 20 minutes). If necessary, add a little water.
• Heat flour over medium heat in a small skillet until light brown, stirring constantly to prevent burning. Stir in butter.
• Slowly add water, stirring constantly. When smooth and thick, add to fruit mixture. Cook until the fruit liquid has thickened.
• Transfer to a casserole; brown lightly under the broiler flame for a few minutes.
• Serve hot as a dessert -- we serve it as a side dish with meat and poultry, also.

TZIMMES/ KUGEL

Steps:

• Preheat oven to 375°.
• Grease an 11x7-inch baking pan.
• By hand or in food processor in two batches, chop and mix all ingredients.
• Put in prepared pan and bake for 45 minutes or until browned and bubbly.

CARROT TZIMMES

Steps:

• Slice sweet potatoes. Slice carrots. Place in a 2 quart casserole. Arrange at bottom of casserole. Arrange fruit on top and between sweet potatoes and carrots. Melt butter. Stir sugar, salt, cinnamon, orange juice and about 1/2 prune juice from can and drizzle over casserole. Bake in preheated 375 degree oven about 45 minutes. Serves about 10 to 12. Not only for the holiday dinner, but it is a nice dish anytime when you have turkey or chicken.

GOLDEN CARROT TZIMMES

Steps:

• peel and slice carrots into thick slices.
• melt margarine in a medium sautepan.
• add carrots and cook 5 minutes add water & sugar and bring to a boil.
• stir in remaining ingredients and lower the heat.
• cover and let simmer over low heat for 2 hours. check to make sure there is enough liquid - on occasion.
• remove cover at the end of 2 hours and cook for another 20 minutes. should be moist, but not soupy - serve warm/hot.