KosherEye
<<< o >>> The Silver Platter <<< o >>> Balsamic-Braised Brisket <<< o >>> Cheesy Smashed Roasted Potatoes <<< o >>> Ten Acre Premium Potato Crisps <<< o >>> Triple Berry Fruit Soup <<< o >>> Smeg Stand Mixer <<< o >>> Shavuos 2015/5775 <<< o >>> Classic Real Vanilla Buttercream Frosting <<< o >>> Zojirushi Electric Air Pot <<< o >>> Favorite Recipes for Mother’s Day Brunch <<< o >>>
Bookmark and Share
Pesach Cholent PDF Print E-mail

KosherEye.com

Ingredients:

4 pieces flanken
1 1/2 cups chopped onions
1 cup fresh parsley, roughly chopped
3 cloves garlic, chopped
10 potatoes, peeled and cut into chunks
1 pound carrots
1/2 package onion soup mix
4-ounces tomato paste
Ground pepper, pinch of salt

Heltzel, optional. See recipe below*

Directions:

Sauté onions, until translucent ; add garlic and parsley, then sauté a few minutes more.

Place all ingredients in a crock pot; add water to almost cover. Add Heltzel, if using.

Cook on low setting 12 – 18 hours.

If too much for crock pot, bake overnight in oven at 215 degrees.

Heltzel
Mix together 4 eggs, water, paprika, salt, and enough matzoh meal so mixture is easily shaped into balls.

Should be similar to firm matzoh ball consistency.  Place on top of cholent.

Notes:

Yield: serves 15 – 20

Recipes: Passover, Meat, Cholent, Kosher

 
<< Start < Prev 1011 1012 1013 1014 1015 1016 1017 1018 1019 1020 Next > End >>

Page 1018 of 1653
round-facebook round-twitter pinterest round-rss
kol_foods