Bill Jezzard Recipe Reviews (Pg. 1) - (13127034)

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Bill Jezzard



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Tomatillo Salsa Verde

Reviewed: Dec. 28, 2010
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.
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Easy Curried Cauliflower

Reviewed: May 26, 2010
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.
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4 users found this review helpful

Moroccan Tagine

Reviewed: Feb. 12, 2009
Better the next day.
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Key Lime Pie V

Reviewed: Jan. 10, 2009
I used 3 egg yolks and 1/3 cup key lime juice. Set up very well after a couple hours in the fridge. I made a meringue with the whites, beaten til stiff peaks then beat in about 1/2 tsp lime zest and 1/2 cup sugar. Spread the meringue on the filling taking care to stick the meringue to the crust all the way around [or it will shrink back from the crust where it wasn't touching], sprinkled a little more zest on top and baked it in a preheated 275 degree oven for about 20 minutes.
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15 users found this review helpful

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