Bill Jezzard Profile - (13127034)

cook's profile

Bill Jezzard

Bill Jezzard
Home Town: Tulsa, Oklahoma, USA
Living In: Plantersville, Texas, USA
Member Since: Jan. 2009
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
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Casper WY 1950
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Recipe Reviews 4 reviews
Tomatillo Salsa Verde
Because I don't think you can ever have to much garlic and being a bit of a serrano fan, I upped the amount of both of those. I started late at night and realized I should just finish in the morning so I put everything in the sauce pan and waited til morning to cook it. In the morning before cooking, I thought it would be a bit juicy for me [I used 5 lbs of tomatillos from our garden and 10 cuos of water] so I took out about 3 cups of stock and saved it. After cooking it still looked a bit watery for my taste so I too out a few more cups of the broth and saved it. The resulting salsa is delicious! As a bonus, I took the stock and made a barley soup that was ambrosia. I am going to make it next time with the same amount of water called for in the recipe and take the same amount of stock out of it to try some different soups.

5 users found this review helpful
Reviewed On: Dec. 28, 2010
Easy Curried Cauliflower
I used cauliflower cut into golf ball sized pieces which I lightly steamed a couple hours before I made the dish. We had company for dinner and the dish got a 5 star rating all around [even though I forgot to add the garam masala] I will definitely make it again, this time with the garam masala.

4 users found this review helpful
Reviewed On: May 26, 2010
Moroccan Tagine
Better the next day.

1 user found this review helpful
Reviewed On: Feb. 12, 2009
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