Try this Prune And Potato Tzimmes recipe, or contribute your own.
Suggest a better descriptionPlace meat and onion sliced at bottom of pot with water to cover. Simmer for 1/2 hour. Add vegetables, fruit and seasonings and cook on a low flame for 1 hour longer. When ingredients are tender, make a mixture of the flour and a little water and add to the stew to thicken. Use judgment as to amount of flour necessary to make a thick gravy. The Tzimmes should be thick and not soupy. This recipe is good served with chicken or other fowl, and should be served as a side dish as it is to rich to eat as a main course. Posted to MM-Recipes Digest V4 #10 by stalkofs@optonline.net on Mar 29, 1999
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Serving Size: 1 Serving (447g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 550 | ||
Calories from Fat: 5 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 49.7mg | 2 % | |
Potassium 1541.2mg | 41 % | |
Total Carbohydrate 136.9g | 40 % | |
Dietary Fiber 11.4g | 46 % | |
Sugars, other 125.5g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 550
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