SpiderWomanKnits Profile - Allrecipes.com (10933620)

cook's profile


Home Town:
Living In:
Member Since: Jan. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Dessert
Hobbies: Knitting
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 11 reviews
Chickpea Curry
This is so simple and outstanding. I added two roma tomatoes from our garden chopped up. Used three cans of chickpeas. Doubled all the spices except the cayenne (1/4tspn). I've made it three days in a row! It's that good. Would be great with spinach, cooked potatoes or paneer too!

1 user found this review helpful
Reviewed On: Aug. 14, 2011
The Best Relish I've Ever Had
This is my second year putting up this relish. My family loves it! It's always such a hit. My only problem with the recipe, since I do a lot of canning, is that I like to know weights for the amount of vegetables needed. I use pickling cukes that we grow in our garden and I've found that a good estimate for the amount of cukes you will need is roughly 1 lb per pint. I also recommend letting the relish sit for a few weeks (6-8) before opening one of your jars so the flavors fully meld and the relish sets nicely, just like you would with pickles. This recipe is definitely a keeper!

17 users found this review helpful
Reviewed On: Aug. 5, 2011
Roasted Tomatillo and Garlic Salsa
this salsa is amazing! i modified the original recipe a little bit. i used 2 lbs of tomatillos since that was what was ready in my garden that day, 2 jalapenos (the salsa still has quite a kick), 2 heads of garlic, 1/2 cup of fresh cilantro leaves (no stems), 2 heaping tablespoons of brown sugar, 1/4 tspn ground chipolte, and a pinch each of cumin and cinnamon, 1 tspn of salt and omitted the blk. pepper. i used my food processor to grind the garlic and cilantro together with a wee bit of olive oil and then added the peppers and tomatoes and processed until 'smooth'. then i transferred everything to a saucepan, added my seasonings and cooked it all for about 10-15 minutes before transferring to clean, warm ball jars. i yielded 26 ounces of the best tasting salsa i have ever had in my life. really. i wish i knew if i could safely put up a bunch of this because i would load my pantry with it. it is soooo good.

6 users found this review helpful
Reviewed On: Sep. 8, 2010

In Season

Sweet Summer Desserts
Sweet Summer Desserts

Summertime is all the sweeter with light desserts that satisfy without weighing you down.

Let's Make Zucchini Bread
Let's Make Zucchini Bread

Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States