Hearty And Delicious Cholent For A Crowd Food

30 COMFORT FOOD RECIPES FOR FALL!

Steps:

• Preheat oven to 425F
• Slice zucchini into 1/4 inch slices. You'll need 16-18 good slices. See notes. Place on a parchment-lined sheet pan, spray or brush with olive oil and sprinkle with salt and pepper, and place in the hot oven, for 20-ish minutes, or until fork-tender. Set aside. Alternatively, you can grill zucchini over medium-high until tender for even more flavor.
• In a large saucepan or skillet, saute the onion, garlic and optional fennel seeds in a little oil, for 1-2 minutes, over medium-high heat. Add the ground meat (or vegan meat) lower heat to medium, and break it apart with a metal spatula, until completely crumbled and cooked through, about 8-10 minutes (vegan meat will take much less time). Drain any of the fat. Return meat to the pan and add salt, pepper, oregano, and 2 cups marinara sauce. Give a good stir, cover and bring to a gentle simmer until heated all the way through. Stir in torn basil leaves. See notes.
• Mix the ricotta cheese in a medium bowl with the egg and nutmeg.
• Grease a 9 x13 inch pan. Pour 1/2 cup of marinara to coat the bottom lightly. Place 8-9 slices of zucchini ( save the prettiest, most uniform ones for the top.) to cover the bottom. Pour the meat sauce over top. Spoon the ricotta mixture over the meat sauce and spread it around. Sprinkle with 1/4 cup of the grated pecorino cheese, Add the top layer of zucchini. Pour the remaining 1/2 cup of marinara over top and spread evenly into a thin layer. Dust with the remaining pecorino.
• Wipe off the edges of the pan, cover with foil and bake at 425F for 20 minutes, remove foil and continue baking, until golden and bubbling, 5-10 more minutes.

SLOW COOKER CHOLENT

Steps:

• Add potatoes and onions to the bottom of the slow cooker.
• Add beef on top of the potatoes and onions. Sprinkle salt and pepper top of the beef.
• Scatter the pearl barley and the beans on top of beef. Pour broth on top of all the food.
• Top with paprika and honey.
• If all the food isn't covered in liquid, add enough water until all ingredients are fully covered.
• Cook on low for 10-12 hours, stirring occasionally and adding more water if necessary.

BEST CHOLENT RECIPE EVER - JEWISH OVERNIGHT STEW IN A DUTCH OVEN

Steps:

• Heat some olive oil in a pan. Add a whole onion, turning it every minute or so so that a new part is browning. When it begins to brown, add your meat, and sear it. Turn off your flame once your meat has been browned.
• Peel 5 medium sized yellow waxy potatoes (such as Green Giant Klondike Goldust or Yukon Gold) and cut in half or leave them whole.
• Cover your potatoes with water. Turn your flame back on and while it's heating season your cholent, adding all the "seasoning" ingredients and giving it a stir. Bring to a boil, reduce to a simmer, and cook about half an hour or until your potatoes begin to soften but aren't falling apart.
• Add your barley. Add water if necessary to cover your barley, plus an inch, and let it simmer uncovered until the barley is cooked (about half an hour). Add water if needed as it cooks.
• Make sure you have a thin later of water covering your cholent, and that the meat is totally submerged. Set it on your Shabbat hot plate to cook overnight.

HEARTY AND DELICIOUS CHOLENT FOR A CROWD

Steps:

• In an 18 qt electric roaster, layer ingredients in order listed.
• Cover with water (plus an extra inch or two), cover pot, and cook at 250F for about a day and a half. (We put it up on Thursday night, and check the water levels again on Friday morning and Friday afternoon.).
• Eat with lots of pickles, and a good shot (or 2? or more?) of vodka.
• Shabbat Shalom!

PAREVE CHOLENT

Steps:

• Place kidney beans, white beans, barley, potatoes, sweet potato, onion, garlic, ketchup, barbeque sauce, soy sauce, brown sugar, garlic powder, onion powder, paprika, pepper, salt, and water in a slow cooker. Mix well. Cook on High for 3 hours, then reduce heat to Low and continue cooking overnight until the beans are tender.