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Forum
-> Recipe Collection
-> Shabbos and Supper menus
wonders75
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 Wed, Dec 09 2020, 9:35 pm
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Does anyone have a recipe (with measurments and serving size) of a cholent that is similar to take out/ shul kiddushim that is made in crockpot. Can you include what to do with kishka and kugel? Thank you
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Cookiegirl
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Wed, Dec 09 2020, 10:12 pm
This is my recipe for an 18-22 quart crockpot.
Put the ingredients in the crockpot in the following order:
2 large diced onions
2 lbs cholent beans
2 lbs barley
1 lb lentils
2-3 lbs. meat cut in cubes- lay over the beans/barley
10 lbs. potatoes (peeled and cut in 1 inch pieces)
1/4 C kosher salt
3/4 C onion soup mix
2 T ground pepper
1 T red pepper flakes (optional)
1/4 C garlic powder (or 1/2 C minced garlic)
1 C ketchup (or more)
1 bottle Italian dressing (secret ingredient...well, not anymore)
Water to cover.
Cook on 400 degrees until cooked through (beans and potatoes are soft). Lower to 225-250 degrees until serving (depends on crockpot- you want the cholent to be bubbling slowly). If serving kishka- precut in slices, wrap in parchment paper and lay on top of cholent).
For the kugel, buy or borrow a large hot plate. Place a deep aluminum foil roaster pan on the hot plate and fill it with an inch or two of water. Lay the kugel (hopefully in a more shallow aluminum foil kugel pan) into the roaster pan. Make sure the edges are sealed so that the water doesn't steam out altogether. You can cover the top with aluminum foil to make sure. Precut the kugel for easy serving.
Also a good idea to set both the crock pot and the hot plate on timers to go off an hour after the time of the kiddush (just triple check them before Shabbos). Make sure the shul electrical fuses can handle the electricity load. Work on this on Friday afternoon so you don't have any last minute unforeseen issues.
Hatzlacha!
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wonders75
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Wed, Dec 09 2020, 10:35 pm
| Cookiegirl wrote: | This is my recipe for an 18-22 quart crockpot.
Put the ingredients in the crockpot in the following order:
2 large diced onions
2 lbs cholent beans
2 lbs barley
1 lb lentils
2-3 lbs. meat cut in cubes- lay over the beans/barley
10 lbs. potatoes (peeled and cut in 1 inch pieces)
1/4 C kosher salt
3/4 C onion soup mix
2 T ground pepper
1 T red pepper flakes (optional)
1/4 C garlic powder (or 1/2 C minced garlic)
1 C ketchup (or more)
1 bottle Italian dressing (secret ingredient...well, not anymore)
Water to cover.
Cook on 400 degrees until cooked through (beans and potatoes are soft). Lower to 225-250 degrees until serving (depends on crockpot- you want the cholent to be bubbling slowly). If serving kishka- precut in slices, wrap in parchment paper and lay on top of cholent).
For the kugel, buy or borrow a large hot plate. Place a deep aluminum foil roaster pan on the hot plate and fill it with an inch or two of water. Lay the kugel (hopefully in a more shallow aluminum foil kugel pan) into the roaster pan. Make sure the edges are sealed so that the water doesn't steam out altogether. You can cover the top with aluminum foil to make sure. Precut the kugel for easy serving.
Also a good idea to set both the crock pot and the hot plate on timers to go off an hour after the time of the kiddush (just triple check them before Shabbos). Make sure the shul electrical fuses can handle the electricity load. Work on this on Friday afternoon so you don't have any last minute unforeseen issues.
Hatzlacha! |
thank you!
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PinkFridge
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Thu, Dec 10 2020, 5:48 am
Italian dressing! That's great!
OP, you might want to start it Thursday night. Turkey roasters are ideal for this. You can spray/line the roaster.
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Kumphort
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Thu, Dec 10 2020, 6:29 pm
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How many people does that feed?
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