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    This onion soup is so easy to make and delicious to eat in the Sukkah.
    Slice six large Vidalia sweet onions and add them to your soup pot with a little oil on the
    bottom. Season with salt and pepper and let it cook down for half an hour until the onions
    are completely soft and caramelized. Add one cup of white wine . I had a Pinot Grigio in
    the refrigerator so that’s what I used. Season with thyme and a Bay leaf. Let that simmer
    for a few minutes to cook down the wine and then add 8 cups of broth. You can either use
    the onion soup mix or you can use the beef consommé powder (if you want to keep it
    pareve make sure that you use the pareve one, so you can add cheese later to your soup).
    Let simmer for another 30 minutes. Enjoy with some crusty sourdough bread and optional
    to add cheese when serving.



    3-3.5 lb. Delmonico roast
    3 Cloves Garlic, minced
    1 tbsp. Prepared white
    1 tbsp. Fresh Rosemary,
    finely chopped
    3 tbsp. Extra Virgin Olive Oil
    Kosher Salt and Pepper
    1 c. Red Wine


    This delicious roast recipe will be the centerpiece of your Succos table. The recipe
    works really well with delmonico roast you can use a chuck eue roast as well.
    Preheat oven to 350. In a small bowl, combine the garlic, horseradish, rosemary,
    olive oil, salt and pepper until it forms a paste. Add meat to a roasting pan and
    spread the mixture on top and add 1 cup of the red wine to the bottom of the
    pan and place in the oven. Cook for approximately 1.5 hours or until the desired
    internal temperature. (We like ours medium with an internal temperature of 150
    degrees F). Allow to rest for 10 minutes before carving.



    1 Bag of Rhodes dinner
    1 Land O’Lakes garlic
    herb butter.


    These are so easy to make and so incredibly delicious. All you need is a bag of
    Rhodes dinner rolls and Land O’Lakes garlic herb butter. Defrost your dinner
    rolls on a cookie sheet for 3 to 5 hours. Roll them out and tie them into a knot .
    Let your butter come to room temperature and then shmear the tops of the
    rolls with butter. Bake them in a 350° oven for 20 minutes until golden.



    2 pounds thin sliced chicken
    1 cup orange juice
    1/4 cup silan
    1 tablespoon crushed garlic
    1 tablespoon Dijon mustard
    1 teaspoon sumac


    Here’s another super easy delicious chicken marinade. This time I used
    white cutlets but this would totally work on pargiot as well. Just adjust cooking
    time. Whisk the marinade ingredients together. Add your chicken cutlets,
    cover and refrigerate for several hours or overnight. Remove the cutlets from the
    marinade and grill for 3 to 4 minutes per side. Enjoy.