Share Cholent Recipes?

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  • #1038169
    asdfghjkl
    Participant

    ames: ya gettin a lot of work done in the cr????

    #1038170
    asdfghjkl
    Participant

    ames: thanx!!! i’m actually heading up any second!!!

    #1038171
    asdfghjkl
    Participant

    ames: i love salty foods!!! i’m so joining your hubby’s party!!!

    #1038172
    Ettie
    Member

    ames- I imagine it’s too late to save this chulent but I would either add some sugar or add more potatoes which soak up salt.

    #1038173
    anon for this
    Participant

    ames,

    I’ve read (maybe even here?) about putting a piece of potato or bread in a too-salty soup to absorb excess salt. I’m not sure how well that would work with a cholent though.

    #1038174
    anonowriter
    Participant

    ames – add more potatoes. add a sweet bbq sauce or ketchup (cheaper ketchup is sweeter)

    #1038175
    kiruvwife
    Member

    ames-more potatoes. they tend to soak up salt-I do that sometimes to save a way too salty soup-don’t know if it’ll help with a cholent though but it’s worth a try. (and maybe add a little sugar).

    #1038176
    SJSinNYC
    Member

    Ames, I think if you add potatoes it can soak up the salt!

    #1038177

    ames, add potatoes. potatoes absorb salt so hopefully this will help.

    #1038178
    oomis
    Participant

    potatoes, potatoes, potatoes. SJS is right. Anything that is too salty, like soup, can be rectified with the addition of plain white potatoes. I wonder if minute rice would have the same effect.

    #1038179
    qwertyuiop
    Member

    ames: let us know if it worked.$

    #1038180
    qwertyuiop
    Member

    ames: that’s great.$

    #1038181
    shaatra
    Member

    Ah! Here’s one!

    #1038182
    oomis
    Participant

    Member

    Ah! Here’s one!

    HUH??????

    #1038183
    mepal
    Member

    oomis, never mind. Last night they were all searching for this thread. That was shaatra exclamation when she finally found it!

    #1038184
    shaatra
    Member

    Yup mepal thanks for clarifying

    #1038185
    mepal
    Member

    Anytime, dear 🙂

    #1038186
    shaatra
    Member

    Thanx bubby

    #1038187
    shaatra
    Member

    😉

    #1038188
    willi
    Member

    hi, just a tip to prevent digestive pain after the chulent: soak the beans in water overnight before cooking. this removes the gas from the beans.

    #1038189
    d a
    Member

    Anyone have a GPPD, SIMPLE recipe for cholent without BEANS!!!?

    Just basically meat potatoes barley and spices.

    PLEASE!!! I really need one!

    #1038190
    moishy
    Participant

    GUYS, PUT A CAN OF COKE IN THE CHULENT! IT COMES OUT YYUUMM!!!!!!

    #1038191
    d a
    Member

    moishy, I masked for a “SIMPLE recipe”!

    Also, I meant GOOD not GPPD.

    #1038192
    moishy
    Participant

    DA- TRY MY IDEA!! IT’S YUM!

    #1038193
    d a
    Member

    But I need a RECIPE! I can’t just throw a can of Coke into a pot together with some meat, potatoes and barley. Or can I?

    And moishy, turn CAPS off.

    #1038194
    tomim tihye
    Member

    d a- meat, potatoes, barley, brown rice, salt & pepper, onion powder, garlic powder, paprika. If you don’t use much meat, saute an onion or two before adding all ingredients. This cholent is rated A+ by my husband, kids, and a hundred others.

    I used to make a jazzed up cholent with all kinds of spices, sauces, etc., but once we were at a relative, and my husband said her cholent is the best. I was shocked when she listed only these simple ingredients!

    #1038195
    the.nurse
    Member

    d a

    We don’t use any beans in our chulent. We start it up Thurs night, so that when Shabbos comes around, its really well done and yummy.

    We start off w/ one jar of marinara sauce, then fill the jar w/ water and put that in too. Then we add potatoes, meat and barley, and set the crockpot on auto (every crockpot works differently, so don’t know how yours would work). On Fri mid-morn/afternoon, we spice the chulent and depending on whether it looks a little dry or not, we add a can of tomato sauce and then fill the can with water.

    It’s sooooo delicious. Everyone loves our chulent!

    #1038196
    d a
    Member

    People, thank you so much. This Shabbos I don’t need a recipe but IY”H, the week after, we will try one.and let you know how it went!

    #1038197
    d a
    Member

    tomim tihye, when do you put your cholent up and how high do you put the crock-pot?

    #1038198
    Ofcourse
    Member

    Not sure what the Deli 52 (in BP) tastes like now, but does anyone recall the old Guttman’s (same location) chulent? It had a sweet and uniquely yummy taste. Despite putting lots of honey into my chulent, it’s never as sweet as the sweet chulents I taste. My ingredients are typical chulent ingredients- I put in beans, barley, meat, potatoes, ketshup, honey, paprika, garlic.

    #1038199

    Jews do not practice necromancy and this thread has been dead for quite some time.

    #1038200
    Ofcourse
    Member

    Derech HaMelech, maybe the thread is idle, but the custom of eating Chulent is very much alive about 52 weeks a year in many parts of the globe.

    #1038201
    popa_bar_abba
    Participant

    Jews do not practice necromancy and this thread has been dead for quite some time.

    Cholent never dies. It keeps coming back every few hours.

    #1038202
    labubby
    Member

    no ketchup or bbq suace it ruins the chulent stick with onion , potato , beans, barley , flanken -boneless is great , and spices are onion powder , garlic, montreal steak seasoning , mrs dash, paprika,pepper,salt .if u want put a kishke and if there is room stick a kugel in foil in the pot , its amazing overnight kugel ,anyone have any good yupsuk reuipe

    #1038203

    Well we (and I use the term ‘we’ lightly since we know it is a mitzvah for the man to make the chulent) use potatoes, beans, barley, meat (whatever we can find in E”Y not much with our hechsher) paprika, onion powder, garlic powder, salt, black pepper, ketchup:bbq sauce 1:3, and dark brown sugar.

    #1038204
    ☕️coffee addict
    Participant

    I use meat, barley, beans, baby onions, garlic cloves, salt, pepper, bbq sauce, complete seasoning.

    #1038205
    twisted
    Participant

    vege-cholent: Made in a 1,2, or 3 quart pot cause thats where we are family size wise. One or two large carrots and one or two large onions run to a gritty mush in the food processor with just enough oil to make it swirl some. This forms the connective slime, the backbone of the cholent. A wide mix of beans, white kidney, small asian, big lima, humus, split peas, barley or wheat, painted beans, ( in EY ful mitzri is a brown bean that fattens up nicely) broad beans ( like a green lima with a black stripe. The variety of beans gives a greater protein mix. Enough beans to cover the bottom of pot finger tip deep. Soak over nite, the expanded beans should fill the pot 3/4. Cubed potatoes, and some lentils red or green also melt away and contribute slime. Spice with coarse black pepper fenugreek (hilbe) and coriander seed, bay leaf and ketzach ( called black cumin in the west) If you can, grind the spices fresh. Cooked from mid morning Friday, it is a delicious main for seudah rishona when the spice is at its peak, or set in the afternoon for shabbat morning. Check for water level just before shabbat, we do this on a plata.

    #1038206
    yolk
    Member

    NOW THIS IS REALLY THE BEST RECIPE!!!!! all you need is garlic powder, garlic salt, water, black pepper, 4 potatos and 2 bags barley, 2 pckges. flanken, 2 pckges. bones, salt and adobo and ketchup and than ya got the best cholent on the block!!!!

    i do it layer by layer- and on thursday night because cholent taste the best on friday night

    first 1 bag beans and than spice and ketchup

    and than do 1 pckge meat and bones and spice and ketchup again

    and then 2 cut up potatos and spice and ketchup again!!!! add lots up water when doing each layer

    and do this whole process another time- ex do beans,meat and bones, potatos and than beans, meat and bones, potatos

    and do 6 quarts because everyone is going to want doubles and triples 🙂

    #1038207
    Ofcourse
    Member

    lm

    For those people whose system is sensitive try not to use the chulent mix, but buy sepperately the small baby lima beans, the smaller white beans,barley, cranberry beans, avoid kidney beans those are very heavy to digest,…..You will feel alot better after Shabbos. Zim Gezint

    An article in this weeks Mishpacha agrees.

    #1038208
    Spunk
    Member

    potatoes, onion, barley, cumin, salt, molasses, nutmeg, chickpeas, whole hard boiled eggs,and veg. kishke.

    if you can’t manage with a parve cholent, add some chicken.

    #1038209
    Toi
    Participant

    real kishke and beer.

    #1038210

    Beer is for geshmaksters. It sounds fest but does nothing. Take my word, the beer is a lot better drunk ice cold with the chulent (make that 2 or 3 or 6 ;).

    If you soak the beans in hot water and some baking soda for an hour it relieves some of the side effects.

    Sautae only half the onions, it comes out good.

    If you have access to an oven, pour garlick powder & bbq sauce sauce over the bones and broil for 3 min. before you put it in.

    To D A: either open up a pesach cookbook, or stick with hot pastrami.

    Don’t forget the l’chaim, its half the experience!

    #1038211
    Toi
    Participant

    yayin- shtussim. it does make a difference. i stopped sauteeing any of the onions. and i make sure to have a few cold ones at the same time, al tidag.

    #1038212
    Toi
    Participant

    yayin- shtussim. it does make a difference. i stopped sauteeing any of the onions. and i make sure to have a few cold ones at the same time, al tidag.

    #1038213
    BoruchSchwartz
    Participant

    @ Toi- I am a fast walker

    #1038214
    Toi
    Participant

    can you be in EY by shabbos?

    #1038216
    ari-free
    Participant

    Most good cholent recipes use some combination of ketchup and honey. Or bbq sauce/maple syrup.

    Well, I just came up with a crazy idea for super spicy zesty asian cholent! Instead of potatoes, use daikon radish cut into chunks. Put in your usual cholent ingredients such as barley, onions, meat, etc. Now add hoisin sauce and sweet thai chili sauce! Some sriracha too.

    #1038217
    oomis
    Participant

    You mentioned asian and I wonder if toasted sesame oil would be good in cholent.

    #1038218
    ari-free
    Participant

    I think it would be better for a teriyaki sauce cholent with potatoes and sweet potatoes. The other cholent is probably too strong for any sesame taste to come through.

    When I make teriyaki sauce, it already has sesame oil.

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