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By Mirj on July 18, 2005
By Mirj on March 5, 2007
"This is a Faye Levy recipe for the local weekend paper. Tzimmes can be made with meat or without. We usually have it without, as a side dish, but with meat it makes a great main course, very seasonal with the leaves turning color in the fall. This is not only perfect for Rosh Hashana, it's also great on Passover, and even for Thanksgiving."
Ingredients: salt & freshly ground black pepper, honey...
Prep Time: 20 mins
Total Time: 3 hrs 20 mins
By scancan on March 5, 2008
"This is a very unique dish that can be found all over Jerusalem. It is a noodle casserole with carmelized sugar and lots of black pepper. Serve this warm as a different kind of side dish. I originally got this recipe from a community cookbook that was given to me along with all the other brides that got married that same year. Recipe is from Susie..."
Prep Time: 20 mins
Total Time: 1 hrs 20 mins
By blucoat on May 30, 2010
"This is a really delicious sweet and peppery kugel. This is traditional, pareve kugel recipe from Joan Nathan's “Foods of Israel Today” cookbook. Supposedly this version originated in Jerusalem with followers of the Vilna Gaon. For a faster version, you can make this in a 9x13-inch baking dish and cook uncovered for 1 hour."
Prep Time: 30 mins
Total Time: 1 hrs 30 mins
By blucoat on July 14, 2009
"A colourful, light, delicious, and healthy recipe from Norene Gilletz's wonderful cookbook, "Healthy Helpings". Variations:
Mixture can be baked in sprayed muffin tins at 375°F for 25 to 30 minutes, until golden brown.
Recipe may be halved. Bake in a 1 1/2 quart greased casserole for 45 to 55 minutes."
Prep Time: 15 mins
Total Time: 1 hrs 25 mins