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Preheat a convection oven to 350 degrees. Put the chopped garlic together with the extra-virgin olive oil and a sprinkle of salt in a nonstick oven-safe skillet.
Fill a bowl with ice water. In a saucepan of salted boiling water, blanch the spinach until tender and bright green, 1 minute. Drain, then transfer to the ice bath.
The following year, Rabbi Yosef Kanowitz published the same list of kosher fish with swordfish still included. Swordfish was widely considered kosher by halakhic authorities until the 1950s. Orthodox opinion began to shift in 1951, when Rabbi Moshe Tendler examined swordfish and decided it was not kosher due to the lack of scales. Tendler's ...
The Armed Forces Recipe Service is a compendium of high-volume foodservice recipes written and updated regularly by the United States Department of Defense Natick Laboratories and used by military cooks and by institutional and catering operations. It originated in 1969 as a consolidation of the cooking manuals of the four main services and is ...
Cream of mushroom soup – simple cream soup prepared using mushrooms; Diri ak djon djon – Haitian Creole for rice with mushrooms, it is a native dish of Haiti; Duxelles – finely chopped (minced) mixture of mushrooms or mushroom stems, onions, shallots, and herbs sautéed in butter, and reduced to a paste.
In a bowl, cover the capers with warm water. Let stand for 20 minutes; drain. In a skillet, heat the olive oil. Add the garlic and jalapeños and cook over moderate heat until the garlic is golden, about 3 minutes.
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