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Doctors Medicines MCQs Q&A

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I roast large amounts of garlic in olive oil and butter, cover with foil and bake until soft, then freeze them in ice cube trays. You'd need oil or butter to freeze the garlic, otherwise the garlic would dry out without some fat or liquid. Since they're already cooked, I throw one or two "cubes" from the freezer into whatever I'm cooking about five minutes before it's done... works great!

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