Easy and Delicious Shabbat Chulent for a Cozy Winter’s Night

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Easy and Delicious Shabbat Chulent for a Cozy Winter’s Night

4 Comments 17 November 2011

 

Thank you Leah from Cook Kosher for sending in this fabulous warming meat Chulent recipe! Its a perfect dish to make our families glad that they are joining with us enjoying a cozy meal inside with the family on a wintery Friday night!

Easy and Delicious Shabbat Chulent for a Cozy Winter’s Night

  • 2 large onions, diced
  • 1 cup oil (Leah’s sister in law insists that you need the whole cup of oil for this recipe but I would reduce the amount to the most 1/4 cup of oil)
  • 1 package flanken meat, cut into cubes
  • 4 tbsp garlic powder
  • ½ tbsp cayenne pepper
  • 1½ Tbsp paprika
  • 1 cup soy sauce
  • 1 Tbsp onion soup mix
  • 1½ cup barley
  • 1 cup mixed beans
  • 9 potatoes, cubed
  1. Sautee 2 onions on low heat in the oil until softened (about 8 min)
  2. Add cubes of flanken on a very high flame and sear the meat until it is browned on all sides. (This locks in the moisture and keeps the meat soft).
  3. Drain beans and barley and combine with onions and meat.
  4. Add paprika, cayenne pepper, garlic powder, soup mix and soy sauce and mix well.
  5. Cover with water and let it cook for at least 2 hours on medium flame.
  6. Add diced potatoes and ensure that the entire chulent is still covered in water. Let it keep cooking on med flame. It should be bubbling all the time.
  7. Right before shabbos, transfer everything to a crock pot and ensure that there is enough water covering chulent at all times. Keep it on low till shabbos day.
  8. NOTE: Be sure to soak the beans and barley overnight before making the chulent. This softens the beans and removes the gas.

Don’t forget to checkout Cook Kosher for some great kosher recipes!

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Spinach Stuffed Chicken Breasts

kosher chicken recipes, kosher recipes, rosh hashanah chicken recipes

Spinach Stuffed Chicken Breasts

3 Comments 17 November 2011

This kosher chicken recipe was originated by my summertime neighbor Amy H. Once you make this weeknight chicken recipe it will quickly become a family favorite.  I omitted the mushrooms that were originally in this great kosher chicken recipe so that even my little one will like it. Buy the Magen David Yeshivah Chef At Home cookbook so you can easily have the how-to  at your fingertips. Contact Yvonne for your copy.

Hurry cause supplies are limited!!

Kosher Recipe Ingredients

    • 2 or 3 onions, chopped
    • olive oil
    • 1 box mushrooms (optional)
    • 4 packages frozen chopped spinach with water squeezed out
    • cornflake crumbs
    • garlic powder
    • onion powder
    • paprika
    • salt and pepper
    • 2-3 packs of chicken cutlets sliced “butterfly” style
    • mayonnaise
    • parsley as a garnish

Directions

Kosher Recipe for Chicken, Directions : 
  1. Saute onions in olive oil, add optional mushrooms till dry, add spinach, salt and pepper.
  2. Separately mix cornflake crumbs, garlic powder, onion powder, paprika, pepper.
  3. Stuff each chicken slit with spinach mixture. The chicken closes itself- does not need to be sealed or tied shut.
  4. Coat each cutlet with mayo and dip in cornflake mixture.
  5. Place cutlets in roaster or on a parchment lined baking tray and drizzle with olive oil.
  6. Bake uncovered for 35 minutes. Do not overbake.
  7. When cutlets are slightly cooled, slice in into 3 or 4 pieces. Garnish with parsley.

 

 

 

 

 

 

stuffed kosher chicken

sliced stuffed kosher chicken cutlet

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Jeweled Brown Rice Topped With Carmelized Tropical Fruit

kosher pareve recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah rice recipes, sukkot and rosh hashanah recipes

Jeweled Brown Rice Topped With Carmelized Tropical Fruit

No Comments 17 November 2011

 

 

This easy, jeweled vegetarian rice dish is a no-fail-no-brainer dish perfect for Thanksgiving or any Jewish holiday menu. If you are having a big Shabbat lunch, its so easy to make the day before, warm and combine nuts and fruit right before serving. The autumn colors in the dried fruits and nuts will make it especially pretty on your Thanksgiving table. This easy  delicious recipe was given to me by a very modest gourmet cook! Enjoy and please let me know how it comes out!!!  Don’t forget to buy a Jewish hostess apron for your  favorite Thanksgiving hostess!!!! Marlene

The Perfect Jewish Hostess Gift!

 

Wild and Brown Rice  With Candied  Tropical Fruit

Ingredients:

– Wild and/or brown rice

-3 tbsp. Earth balance

– You can choose from any of these fruits: dried figs, dried pineapples, dried papaya, dried cranberries, and dates

– You can choose from any of these nuts: honey roasted nuts peanuts, almonds, walnuts, cashews etc.

 Directions:

– Cook rice according to the directions on the bag.

– Cut all the dried fruit into same size cubes.

– Melt Earth Balance in a pan

– Caramelize the dried fruit till sticky and shiny.

–  Caramelize the honey roasted nuts till they get sticky.

– Mix the fruit and nuts with the rice and serve, or place rice in a bundt pan mold and when cool unmold and place nuts and fruit in the center for a beautiful presentation.

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