From Leftovers to a Gourmet Meal Yagil Yitzhakov
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From Leftovers to a Gourmet Meal

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This is a great recipe for those who have a lot of leftovers following a Shabbat or Sunday meal. Using large oven-proof pots, the leftovers are simply layered with an egg and parsley mixtures poured over top. An oven preheated to 150 degrees (300 Fahrenheit) allowed the contents to solidify. Serving this leftover casserole on a slice of fresh Challah bread is a real treat.    Chef Yagil’s Tips:  – This goes great with a standard tomato sauce. Heat olive oil in a sauté pan, fry some chopped onions and garlic, add three to four cups of crushed tomatoes, three…

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