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Recipes
"BONES" - (Bar-b-qued lamb)
By jgroeneveld
A sweet and tangy meal that was a kids favorite because of its sweetness
- 3 lbs. lamb riblets or leg of lamb cut up or shoulder lamb chops
- 1 - 8oz. can tomato sauce
- 1/2 cup catsup
- 1/2 cup water
- 1 medium onion, coarsely chopped
- 1/2 cup chopped celery
- 2 tbsp. brown sugar
- 2 tbsp prepared mustard
- 1 tbsp Worcestershire sauce
- Pasta- bowties
Patatas Bravas
By jgroeneveld
While this dish is traditionally served as part of a tapas spread, it can also be served as a side dish with grille...
- SAUCE
- 1 tablespoon vegetable oil
- 2 teaspoons garlic, minced to paste
- 1 teaspoon sweet smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 —3/4 teaspoon cayenne pepper
- 1/4 cup tomato paste
- 1/2 cup water
- 2 teaspoons sherry vinegar
- 1/4 cup mayonnaise
- POTATOES
- 2 1/4 pounds russet potatoes, peeled and cut into 1-inch pieces
- 1/2 teaspoon baking soda
- Kosher salt
- 3 cups vegetable oil
Cauliflower Au Gratin
By jgroeneveld
To create a cauliflower gratin that was rich and flavorful without the heft, we relied on cauliflower’s natural a...
- 2 heads cauliflower (2 pounds each)
- 8 tablespoons unsalted butter
- 1/2 cup panko bread crumbs
- 2 ounces Parmesan cheese, grated (1 cup)
- Salt and pepper
- 1/2 teaspoon dry mustard
- 1/8 teaspoon ground nutmeg
- Pinch cayenne pepper
- 1 teaspoon cornstarch dissolved in 1 teaspoon water
- 1 tablespoon minced fresh chives
Spaghetti Squash Salad with Chickpeas and Feta
By jgroeneveld
Looking at these yellow, oblong squash, you would never know that inside are hundreds of sweet noodle-like strands ...
- 1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded
- 6 tablespoons extra-virgin olive oil, plus extra for drizzling
- Salt and pepper
- 2 teaspoons grated lemon zest plus 7 teaspoons juice
- 1 (15-ounce) can chickpeas, rinsed
- 2 ounces feta cheese, crumbled (1/2 cup)
- 1/2 cup coarsely chopped fresh parsley
- 4 scallions, sliced thin on bias
- 2 tablespoons chopped toasted pistachios
Peach Cobbler
By jgroeneveld
1. Preheat oven to 375" degrees
- 6 to 8 peaches, peeled and sliced
- 2 1/2 Tbsp corn starch
- 3/4 to 1 cup sugar
- Crust
- 1 cup flour
- 2 egg yolks
- 1/4 cup butter, melted
- 1 tsp baking powder
- 1 cup sugar
- 2 egg whites, stiffly beaten
Cast Iron Apple Pie
By jgroeneveld
There is nothing quite like a perfect apple pie
- 2 2 2 tablespoons unsalted butter
- 2 2 1/2 pounds Golden Delicious apples, peeled, cored, halved, and sliced 1/2 inch thick
- 2 2 1/2 pounds Granny Smith apples, peeled, cored, halved, and sliced 1/2 inch thick
- 1 1 12-inch recipe double-crust pie dough, top and bottom crusts rolled out into 12-inch rounds
- 1/4 1/4 1/4 cup apple cider
- 1/4 1/4 1/4 cup maple syrup
- 1 1 1 tablespoon cornstarch
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1 teaspoon grated lemon zest plus 1 tablespoon juice
- 1/8 1/8 1/8 teaspoon ground cinnamon
- 1 1 2 large egg, lightly beaten with 2 tablespoons water
- 2 2 2 teaspoons sugar
North Carolina Lemon Pie
By jgroeneveld
A unique crust made with saltine crackers, melted butter, and light corn syrup sets this pie apart from the competi...
- MAKES ONE 9-INCH PIE
- You will need about 53 saltines, roughly one-and-a-half sleeves, to equal 6 ounces.
- INGREDIENTS
- Crust
- 6 ounces saltines
- 1/8 teaspoon salt
- 10 tablespoons unsalted butter, melted
- 1/4 cup light corn syrup
- Filling
- 1 (14-ounce) can sweetened condensed milk
- 4 large egg yolks
- 1/4 cup heavy cream
- 1 tablespoon grated lemon zest plus 1/2 cup juice (3 lemons)
- 1/8 teaspoon salt
- Topping
- 1/2 cup heavy cream, chilled
- 2 teaspoons sugar
- 1/2 teaspoon vanilla extract