SpiderWomanKnits Profile - Allrecipes.com (10933620)

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SpiderWomanKnits


SpiderWomanKnits
 
Home Town:
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Member Since: Jan. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Dessert
Hobbies: Knitting
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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
 
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