More About ASPENGRRL
Visit My SparkPage
Send Me SparkMail
Recipes I've Shared:
made from Allrecipes.com recipe by ASHESP. This calculation includes 15 servings of Pillsbury pie crust (I didn't use all of the two rolls, since I made a lattice top, and there are 8 servings per roll)
This is a recipe from "Gourmet" with the onions left out and some additional spicing added. I found this recipe surprisingly easy, and MUCH tastier than the canned soups I had been having! Great on a cold winter night or for a light lunch at work!
My first attempt at re-creating my grand-dad's apple butter (for which I have no recipe), modifying a recipe I found online. My cooker holds 5.5 lbs apples (18 apples, I think), which is what I used. The recipe produced about 18 quarter-cup servings (for toast I'll probably use 1 Tbs as a serving, but it was easier to measure out by quarter cups!) (1/4 cup = 4 Tbs... so for the nutrition of one Tbs, divide the info by 4... this recipe makes 72 Tbs, according to the conversion calculator - but the nutritional value shown is for the 1/4 cup serving)
This is my modification to "Easy Chili" from the "Fix it and Forget it" cookbook - more chili powder, plus adding green chilis, garlic, and corn, and removing the onion (due to an allergy in the house).
This is a very simple recipe to prepare, and very popular. This recipe uses canned vegetables, but you could modify it to use fresh. (fresh is very costly and not always tasty where I live, so canned usually wins out!)
A tasty way to savor halibut, with capers and peppers. (can use other whitefish such as cod)