KosherEye
<<< o >>> Chef Sleeve iPad Stand <<< o >>> Baked Beans - Up a Notch <<< o >>> The All-American Memorial Day Buffet 2013 <<< o >>> Chinese Fried Brown Rice <<< o >>> Beets and Tangerine Salad <<< o >>> The Passionate Vegetable <<< o >>> KosherBuzz Hagafen Certified Green <<< o >>> Zoku™ Slush & Shake Maker <<< o >>> Bio Herbal Tech Dietary Supplements <<< o >>> The Life-Transforming Diet <<< o >>>

Passover



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


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss