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Old 03-02-2011, 10:58 PM
 
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Anyone willing to share their cholent (tsholnt or tshoolnt) recipe?
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Old 03-04-2011, 01:16 PM
 
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what the heck is cholent???
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Old 03-04-2011, 01:41 PM
 
Location: Richardson, TX
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A traditional Jewish stew.
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Old 03-04-2011, 01:57 PM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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I haven't had cholent in years, but this one sounds as good as the last one I had:

Mom's Authentic Kosher Cholent Recipe Recipe - Allrecipes.com
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Old 03-04-2011, 02:46 PM
 
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Quote:
Originally Posted by Gunner0325 View Post
what the heck is cholent???

According to Judaism 101, "Cholent is a traditional Shabbat dish, because it is designed to be cooked very slowly. It ... is ... started before Shabbat (Shabbat begins at 18 minutes before sunset on Friday evening) and is ready to eat for lunch the next day. The name 'cholent' supposedly comes from the French words 'chaud lent' meaning 'hot slow'.
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Old 03-04-2011, 02:49 PM
 
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Originally Posted by Debsi View Post
A traditional Jewish stew.
I would add Shabbat to what you wrote to make what you wrote, "A traditional Jewish Shabbat stew."
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Old 03-04-2011, 03:22 PM
 
Location: The Port City is rising.
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I can't offer a recipe - I will ate my SIL's, but I don't care for cholent enough to make it. I'd rather eat cold food on shabbos.
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Old 04-02-2011, 03:44 PM
 
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Default Re: willing to share Cholent recipe?

I got this one from a friend. It looks good, but makes far too much for 2 people.

Cholent
I lb navy or lima beans
2 large onions chopped
12 medium potatoes quartered
3 Lb beef stew meat
Salt and pepper to taste
Soup bones
2 C flour
2 C oatmeal
3 C partially crushed cornflakes
½ lb margarine
3 tsp salt
1 Tbs sugar
¼ tsp pepper
2 onions ground
2 carrots ground
2 potatoes ground
3 cloves garlic chopped
Put the first 6 ingredients (beans – bones) in a large pot. Cover with water, and bring to a boil. Skim, the reduce to a simmer.
Thoroughly mix remaining ingredients . Spoon mixture out onto 3 sections of aluminum foil (1/3 on each section) Roll tightly and seal up ends of foil (you may need additional pieces of foil) Place foil packages into simmering beef/beans pot.
Place pot into 2250 oven for 12 hours or longer.
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Old 04-03-2011, 06:03 AM
 
Location: Charlotte county, Florida
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Hmmm that doesnt sound too bad...
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Old 04-08-2011, 02:07 PM
 
Location: South Bay Native
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Cholent is so popular in Hungary, that non-Jewish Hungarians love it and there are even canned versions available in the grocery store - see link below. Here is the basic version of the Hungarian Cholent (or Solet, as they call it):

Smoked Beef (or Pork, if you're a gentile or don't mind it) - about 1 lb
2 bags small white beans
1 C pearl barley
2 Tbsp Hungarian paprika
Salt and pepper to taste
1 large or two small onions, chopped fine
1 Tbsp flour
1 Tbsp goose fat (or other fat or oil)
6-8 whole eggs

Soak the beans overnight and drain. Chop the smoked beef into large chunks (or leave whole if you prefer). Heat the fat in a large heavy dutch oven or pot (that has a well-fitted lid). Add the onions and stir for a few minutes until they are glassy. Sprinkle the flour and paprika on and continue to cook and stir at medium heat. Add the drained beans, rinsed pearl barley, smoked beef, and washed whole eggs (shells and all). Add water to cover + 1", cover pot with lid, and bake in a slow oven for several hours. Jews in Hungary would take their pots to a local baker the night before to handle the cooking in order to observe the sabbath.

http://www.globus.hu/UploadedImages/termekek/keszetel_solet.jpg (broken link)
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