{ "generated_at": "2026-04-21T14:57:37-04:00", "site": { "name": "JustVeg", "tagline": "", "url": "https://www.justveg.com" }, "categories": [ { "id": 48, "slug": "desserts-and-beverages", "name": "Desserts & Beverages", "nav_label": "Desserts", "eyebrow": "Sweet finishes", "description": "Cookies, cakes, puddings, muffins, waffles, and other classroom-tested treats.", "accent": "berry" }, { "id": 8, "slug": "main-courses-breads-and-salads", "name": "Main Courses, Breads & Salads", "nav_label": "Mains", "eyebrow": "Savory staples", "description": "Comfort-food standards, dinner ideas, soups, salads, breads, and classroom staples.", "accent": "sage" } ], "recipes": [ { "id": 76, "slug": "zucchini-muffins", "title": "Zucchini Muffins", "summary": "Tender cinnamon zucchini muffins with oat bran and chopped nuts.", "subtitle": "", "yield": "4 servings", "yield_count": 4, "batch_label": "Family table", "ingredient_groups": [ { "title": null, "items": [ "1 cup flour (half whole wheat flour + half white flour or all white flour)", "1/2 cup oat bran", "1/2 teaspoon baking powder", "1/2 teaspoon baking soda", "1/2 teaspoon salt", "1 teaspoon cinnamon", "2 eggs", "1/2 cup sugar", "2 teaspoons vanilla", "1/3 cup canola oil", "2 cups grated zucchini", "1/2 cup chopped walnuts or pecans" ] } ], "step_groups": [ { "title": null, "items": [ "Preheat to 350 degrees. Line a 12 cup muffin tin with paper or foil liners.", "In a medium bowl combine the dry ingredients: flour, oat bran, baking powder, baking soda, salt, and cinnamon. Set aside.", "In a large bowl beat eggs, sugar, vanilla and oil until fluffy, and then stir in the grated zucchini. These are the wet ingredients.", "Add the dry ingredients to the wet ingredients and mix until just combined.", "Stir in nuts.", "Spoon mixture into muffin cups.", "Bake at 350 degrees for 15-20 minutes." ] } ], "ingredient_count": 12, "step_count": 7, "ingredients_flat": [ "1 cup flour (half whole wheat flour + half white flour or all white flour)", "1/2 cup oat bran", "1/2 teaspoon baking powder", "1/2 teaspoon baking soda", "1/2 teaspoon salt", "1 teaspoon cinnamon", "2 eggs", "1/2 cup sugar", "2 teaspoons vanilla", "1/3 cup canola oil", "2 cups grated zucchini", "1/2 cup chopped walnuts or pecans" ], "steps_flat": [ "Preheat to 350 degrees. Line a 12 cup muffin tin with paper or foil liners.", "In a medium bowl combine the dry ingredients: flour, oat bran, baking powder, baking soda, salt, and cinnamon. Set aside.", "In a large bowl beat eggs, sugar, vanilla and oil until fluffy, and then stir in the grated zucchini. These are the wet ingredients.", "Add the dry ingredients to the wet ingredients and mix until just combined.", "Stir in nuts.", "Spoon mixture into muffin cups.", "Bake at 350 degrees for 15-20 minutes." ], "notes": [], "category": { "slug": "desserts-and-beverages", "name": "Desserts & Beverages", "nav_label": "Desserts", "eyebrow": "Sweet finishes", "description": "Cookies, cakes, puddings, muffins, waffles, and other classroom-tested treats.", "accent": "berry" }, "path": "desserts-and-beverages/zucchini-muffins/", "url": "https://www.justveg.com/desserts-and-beverages/zucchini-muffins/", "rank": 1, "image": { "path": "assets/illustrations/zucchini-muffins.jpg", "alt": "A plated serving of Zucchini Muffins", "license": "CC BY 2.0", "license_url": "https://creativecommons.org/licenses/by/2.0", "artist": "Korona Lacasse", "credit": "Apple Zucchini Muffins", "source_page": "https://commons.wikimedia.org/wiki/File%3AApple_Zucchini_Muffins_%2812367641814%29.jpg", "source_file": "File:Apple Zucchini Muffins (12367641814).jpg" }, "search_text": "zucchini muffins tender cinnamon zucchini muffins with oat bran and chopped nuts. 4 servings 1 cup flour (half whole wheat flour + half white flour or all white flour) 1/2 cup oat bran 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 2 eggs 1/2 cup sugar 2 teaspoons vanilla 1/3 cup canola oil 2 cups grated zucchini 1/2 cup chopped walnuts or pecans preheat to 350 degrees. line a 12 cup muffin tin with paper or foil liners. in a medium bowl combine the dry ingredients: flour, oat bran, baking powder, baking soda, salt, and cinnamon. set aside. in a large bowl beat eggs, sugar, vanilla and oil until fluffy, and then stir in the grated zucchini. these are the wet ingredients. add the dry ingredients to the wet ingredients and mix until just combined. stir in nuts. spoon mixture into muffin cups. bake at 350 degrees for 15-20 minutes. desserts & beverages" }, { "id": 74, "slug": "vanilla-pudding", "title": "Vanilla Pudding", "summary": "Stovetop vanilla pudding layered over graham crumbs and chilled in cups.", "subtitle": "", "yield": "8 servings", "yield_count": 8, "batch_label": "Family table", "ingredient_groups": [ { "title": null, "items": [ "1 cup graham cracker crumbs", "3 cups 2% fat milk", "3 tablespoons cornstarch, diluted with one tablespoon cold water", "1/2 cup sugar", "1/2 teaspoon salt", "2 eggs beaten", "1 teaspoon vanilla" ] } ], "step_groups": [ { "title": null, "items": [ "Line the bottom of 8 half-cup serving cups with 1 tablespoon of graham cracker crumbs. Set aside.", "In a large metal bowl, mix sugar, salt, and cornstarch.", "Add milk to the large bowl, stirring constantly.", "Place the large bowl over a pot of boiling water, and stir constantly for 5-10 minutes, until mixture begins to thicken.", "Cover with a pot lid, and cook another 10 minutes.", "In a separate bowl, place the beaten eggs.", "Remove one cup of the thickened milk mixture from the large bowl, and slowly stir it into the eggs.", "Return the egg and milk mixture to the large bowl, and continue to cook 1-2 minutes.", "Remove from heat, and stir in vanilla.", "Pour into prepared cups and chill." ] } ], "ingredient_count": 7, "step_count": 10, "ingredients_flat": [ "1 cup graham cracker crumbs", "3 cups 2% fat milk", "3 tablespoons cornstarch, diluted with one tablespoon cold water", "1/2 cup sugar", "1/2 teaspoon salt", "2 eggs beaten", "1 teaspoon vanilla" ], "steps_flat": [ "Line the bottom of 8 half-cup serving cups with 1 tablespoon of graham cracker crumbs. Set aside.", "In a large metal bowl, mix sugar, salt, and cornstarch.", "Add milk to the large bowl, stirring constantly.", "Place the large bowl over a pot of boiling water, and stir constantly for 5-10 minutes, until mixture begins to thicken.", "Cover with a pot lid, and cook another 10 minutes.", "In a separate bowl, place the beaten eggs.", "Remove one cup of the thickened milk mixture from the large bowl, and slowly stir it into the eggs.", "Return the egg and milk mixture to the large bowl, and continue to cook 1-2 minutes.", "Remove from heat, and stir in vanilla.", "Pour into prepared cups and chill." ], "notes": [], "category": { "slug": "desserts-and-beverages", "name": "Desserts & Beverages", "nav_label": "Desserts", "eyebrow": "Sweet finishes", "description": "Cookies, cakes, puddings, muffins, waffles, and other classroom-tested treats.", "accent": "berry" }, "path": "desserts-and-beverages/vanilla-pudding/", "url": "https://www.justveg.com/desserts-and-beverages/vanilla-pudding/", "rank": 2, "image": { "path": "assets/illustrations/vanilla-pudding.jpg", "alt": "A plated serving of Vanilla Pudding", "license": "CC0", "license_url": "http://creativecommons.org/publicdomain/zero/1.0/deed.en", "artist": "RitaE", "credit": "https://pixabay.com/photos/pudding-vanilla-pudding-raspberries-1719860/", "source_page": "https://commons.wikimedia.org/wiki/File%3AVanilla_pudding_with_raspberries.jpg", "source_file": "File:Vanilla pudding with raspberries.jpg" }, "search_text": "vanilla pudding stovetop vanilla pudding layered over graham crumbs and chilled in cups. 8 servings 1 cup graham cracker crumbs 3 cups 2% fat milk 3 tablespoons cornstarch, diluted with one tablespoon cold water 1/2 cup sugar 1/2 teaspoon salt 2 eggs beaten 1 teaspoon vanilla line the bottom of 8 half-cup serving cups with 1 tablespoon of graham cracker crumbs. set aside. in a large metal bowl, mix sugar, salt, and cornstarch. add milk to the large bowl, stirring constantly. place the large bowl over a pot of boiling water, and stir constantly for 5-10 minutes, until mixture begins to thicken. cover with a pot lid, and cook another 10 minutes. in a separate bowl, place the beaten eggs. remove one cup of the thickened milk mixture from the large bowl, and slowly stir it into the eggs. return the egg and milk mixture to the large bowl, and continue to cook 1-2 minutes. remove from heat, and stir in vanilla. pour into prepared cups and chill. desserts & beverages" }, { "id": 72, "slug": "upside-down-apple-pancake", "title": "Upside Down Apple Pancake", "summary": "Oven-baked apple pancake with a caramelized fruit top and a crowd-friendly pan size.", "subtitle": "", "yield": "12-14 servings", "yield_count": 13, "batch_label": "Crowd size", "ingredient_groups": [ { "title": "Apples", "items": [ "8-10 apples (peeled, cored, and sliced into thin wedges)", "3 tablespoons sugar", "1/2 teaspoon cinnamon", "2 tablespoons clarified butter or canola oil (plus a little to grease the baking pan)" ] }, { "title": "Batter", "items": [ "2 cups flour", "1 1/2 teaspoons baking powder", "1/2 teaspoon salt", "1/2 teaspoon cinnamon", "1/2 cup sugar", "6 tablespoons clarified butter or canola oil", "1 1/3 cups milk", "2 eggs", "2 teaspoons vanilla" ] } ], "step_groups": [ { "title": null, "items": [ "Preheat oven to 425 degrees", "Grease a 9x13 inch baking pan.", "In a non-stick skillet, saute the first four ingredients until the apples are slightly softened.", "Pour apples into the baking pan and spread them evenly. Set aside.", "In a large bowl, mix flour, baking powder, salt, cinnamon and sugar. These are your dry ingredients.", "In a separate bowl mix clarified butter, milk, eggs and vanilla. These are your wet ingredients.", "Add wet ingredients to dry ingredients in the large bowl. Mix until just completely blended. This is your batter.", "Spread the batter evenly over apples in prepared pan.", "Bake at 425 degrees for 15-20 minutes. A toothpick should come out dry when pancake is pierced.", "To serve, carefully invert the baking pan onto a baking sheet or serving dish, so that the apple side is facing up.", "Slice and serve." ] } ], "ingredient_count": 13, "step_count": 11, "ingredients_flat": [ "8-10 apples (peeled, cored, and sliced into thin wedges)", "3 tablespoons sugar", "1/2 teaspoon cinnamon", "2 tablespoons clarified butter or canola oil (plus a little to grease the baking pan)", "2 cups flour", "1 1/2 teaspoons baking powder", "1/2 teaspoon salt", "1/2 teaspoon cinnamon", "1/2 cup sugar", "6 tablespoons clarified butter or canola oil", "1 1/3 cups milk", "2 eggs", "2 teaspoons vanilla" ], "steps_flat": [ "Preheat oven to 425 degrees", "Grease a 9x13 inch baking pan.", "In a non-stick skillet, saute the first four ingredients until the apples are slightly softened.", "Pour apples into the baking pan and spread them evenly. Set aside.", "In a large bowl, mix flour, baking powder, salt, cinnamon and sugar. These are your dry ingredients.", "In a separate bowl mix clarified butter, milk, eggs and vanilla. These are your wet ingredients.", "Add wet ingredients to dry ingredients in the large bowl. Mix until just completely blended. This is your batter.", "Spread the batter evenly over apples in prepared pan.", "Bake at 425 degrees for 15-20 minutes. A toothpick should come out dry when pancake is pierced.", "To serve, carefully invert the baking pan onto a baking sheet or serving dish, so that the apple side is facing up.", "Slice and serve." ], "notes": [ "This can be served warm or cold; as a breakfast; or as a dessert with ice cream." ], "category": { "slug": "desserts-and-beverages", "name": "Desserts & Beverages", "nav_label": "Desserts", "eyebrow": "Sweet finishes", "description": "Cookies, cakes, puddings, muffins, waffles, and other classroom-tested treats.", "accent": "berry" }, "path": "desserts-and-beverages/upside-down-apple-pancake/", "url": "https://www.justveg.com/desserts-and-beverages/upside-down-apple-pancake/", "rank": 3, "image": { "path": "assets/illustrations/upside-down-apple-pancake.jpg", "alt": "A plated serving of Upside Down Apple Pancake", "license": "CC0", "license_url": "http://creativecommons.org/publicdomain/zero/1.0/deed.en", "artist": "Andy Li", "credit": "Own work", "source_page": "https://commons.wikimedia.org/wiki/File%3AStewed_apple_%26_ginger_crumb_pancake_-_Green_Kitchen_2024-03-11.jpg", "source_file": "File:Stewed apple & ginger crumb pancake - Green Kitchen 2024-03-11.jpg" }, "search_text": "upside down apple pancake oven-baked apple pancake with a caramelized fruit top and a crowd-friendly pan size. 12-14 servings 8-10 apples (peeled, cored, and sliced into thin wedges) 3 tablespoons sugar 1/2 teaspoon cinnamon 2 tablespoons clarified butter or canola oil (plus a little to grease the baking pan) 2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 cup sugar 6 tablespoons clarified butter or canola oil 1 1/3 cups milk 2 eggs 2 teaspoons vanilla preheat oven to 425 degrees grease a 9x13 inch baking pan. in a non-stick skillet, saute the first four ingredients until the apples are slightly softened. pour apples into the baking pan and spread them evenly. set aside. in a large bowl, mix flour, baking powder, salt, cinnamon and sugar. these are your dry ingredients. in a separate bowl mix clarified butter, milk, eggs and vanilla. these are your wet ingredients. add wet ingredients to dry ingredients in the large bowl. mix until just completely blended. this is your batter. spread the batter evenly over apples in prepared pan. bake at 425 degrees for 15-20 minutes. a toothpick should come out dry when pancake is pierced. to serve, carefully invert the baking pan onto a baking sheet or serving dish, so that the apple side is facing up. slice and serve. desserts & beverages" }, { "id": 70, "slug": "sauteed-apples", "title": "Sauteed Apples", "summary": "Warm skillet apples with lemon, sugar, and cinnamon for a fast dessert topping.", "subtitle": "", "yield": "Four servings", "yield_count": 4, "batch_label": "Family table", "ingredient_groups": [ { "title": null, "items": [ "4 medium-sized apples (Yellow Delicious or Gala are good choices)", "Juice of 1/2 of a lemon", "2 teaspoons butter or margarine", "2 tablespoons sugar", "1/8 teaspoon cinnamon" ] } ], "step_groups": [ { "title": null, "items": [ "Peel apples, remove core, thinly slice and place in bowl.", "Toss sliced apples in lemon juice, sugar and cinnamon.", "Melt butter or margarine in non-stick frying pan.", "Add apple mixture to pan.", "Saute apples on medium heat until apples are softened (about 5-10 minutes).", "This dessert can be served by itself or as a topping for ice cream or pancakes." ] } ], "ingredient_count": 5, "step_count": 6, "ingredients_flat": [ "4 medium-sized apples (Yellow Delicious or Gala are good choices)", "Juice of 1/2 of a lemon", "2 teaspoons butter or margarine", "2 tablespoons sugar", "1/8 teaspoon cinnamon" ], "steps_flat": [ "Peel apples, remove core, thinly slice and place in bowl.", "Toss sliced apples in lemon juice, sugar and cinnamon.", "Melt butter or margarine in non-stick frying pan.", "Add apple mixture to pan.", "Saute apples on medium heat until apples are softened (about 5-10 minutes).", "This dessert can be served by itself or as a topping for ice cream or pancakes." ], "notes": [], "category": { "slug": "desserts-and-beverages", "name": "Desserts & Beverages", "nav_label": "Desserts", "eyebrow": "Sweet finishes", "description": "Cookies, cakes, puddings, muffins, waffles, and other classroom-tested treats.", "accent": "berry" }, "path": "desserts-and-beverages/sauteed-apples/", "url": "https://www.justveg.com/desserts-and-beverages/sauteed-apples/", "rank": 4, "image": { "path": "assets/illustrations/sauteed-apples.jpg", "alt": "A plated serving of Sauteed Apples", "license": "CC0", "license_url": "http://creativecommons.org/publicdomain/zero/1.0/deed.en", "artist": "Taken", "credit": "https://pixabay.com/en/apple-sauce-chunky-applesauce-bowl-544676/ archive copy at the Wayback Machine", "source_page": "https://commons.wikimedia.org/wiki/File%3AApple-sauce-544676.jpg", "source_file": "File:Apple-sauce-544676.jpg" }, "search_text": "sauteed apples warm skillet apples with lemon, sugar, and cinnamon for a fast dessert topping. four servings 4 medium-sized apples (yellow delicious or gala are good choices) juice of 1/2 of a lemon 2 teaspoons butter or margarine 2 tablespoons sugar 1/8 teaspoon cinnamon peel apples, remove core, thinly slice and place in bowl. toss sliced apples in lemon juice, sugar and cinnamon. melt butter or margarine in non-stick frying pan. add apple mixture to pan. saute apples on medium heat until apples are softened (about 5-10 minutes). this dessert can be served by itself or as a topping for ice cream or pancakes. desserts & beverages" }, { "id": 68, "slug": "popcorn", "title": "Popcorn", "summary": "Stovetop popcorn finished with butter and salt for movie-night bowls.", "subtitle": "", "yield": "4-5 cups", "yield_count": 5, "batch_label": "Family table", "ingredient_groups": [ { "title": null, "items": [ "1/2 cup popcorn", "3 tablespoons canola or peanut oil", "Salt and melted butter to taste" ] } ], "step_groups": [ { "title": null, "items": [ "In a large pot with a lid, heat oil for 1 minute on high.", "Leave on high heat and add popcorn to evenly cover the bottom of the pot.", "Cover the pot with the lid, and wait for corn to begin popping.", "When popping begins, lower heat to medium-high and open lid slightly to allow steam to escape while popcorn pops.", "When popping slows down and there are 2-3 seconds between pops, remove from heat and pour into a bowl.", "Toss with desired amount of salt and melted butter", "Serve." ] } ], "ingredient_count": 3, "step_count": 7, "ingredients_flat": [ "1/2 cup popcorn", "3 tablespoons canola or peanut oil", "Salt and melted butter to taste" ], "steps_flat": [ "In a large pot with a lid, heat oil for 1 minute on high.", "Leave on high heat and add popcorn to evenly cover the bottom of the pot.", "Cover the pot with the lid, and wait for corn to begin popping.", "When popping begins, lower heat to medium-high and open lid slightly to allow steam to escape while popcorn pops.", "When popping slows down and there are 2-3 seconds between pops, remove from heat and pour into a bowl.", "Toss with desired amount of salt and melted butter", "Serve." ], "notes": [], "category": { "slug": "desserts-and-beverages", "name": "Desserts & Beverages", "nav_label": "Desserts", "eyebrow": "Sweet finishes", "description": "Cookies, cakes, puddings, muffins, waffles, and other classroom-tested treats.", "accent": "berry" }, "path": "desserts-and-beverages/popcorn/", "url": "https://www.justveg.com/desserts-and-beverages/popcorn/", "rank": 5, "image": { "path": "assets/illustrations/popcorn.jpg", "alt": "A plated serving of Popcorn", "license": "CC0", "license_url": "http://creativecommons.org/publicdomain/zero/1.0/deed.en", "artist": "Alex Munsell alexmunsell", "credit": "https://unsplash.com/photos/GT6JIOvB3Ks Image at the Wayback Machine Gallery at the Wayback Machine", "source_page": "https://commons.wikimedia.org/wiki/File%3ABowl_of_Popcorn_%28Unsplash%29.jpg", "source_file": "File:Bowl of Popcorn (Unsplash).jpg" }, "search_text": "popcorn stovetop popcorn finished with butter and salt for movie-night bowls. 4-5 cups 1/2 cup popcorn 3 tablespoons canola or peanut oil salt and melted butter to taste in a large pot with a lid, heat oil for 1 minute on high. leave on high heat and add popcorn to evenly cover the bottom of the pot. cover the pot with the lid, and wait for corn to begin popping. when popping begins, lower heat to medium-high and open lid slightly to allow steam to escape while popcorn pops. when popping slows down and there are 2-3 seconds between pops, remove from heat and pour into a bowl. toss with desired amount of salt and melted butter serve. desserts & beverages" }, { "id": 66, "slug": "pink-lemonade", "title": "Pink Lemonade", "summary": "Fresh lemon pitcher lemonade tinted with cranberry-cherry juice.", "subtitle": "", "yield": "8-9 cups", "yield_count": 9, "batch_label": "Family table", "ingredient_groups": [ { "title": null, "items": [ "7 cups water", "2/3 cup lemon juice (juice from approximately 10 lemons)", "1/2 cup cranberry-cherry juice", "1 1/3 cups sugar (\"super fine\" sugar dissolves best)", "Pinch of salt", "Ice in serving cups" ] } ], "step_groups": [ { "title": null, "items": [ "Have ready a 2 quart pitcher.", "Add to pitcher: 4 cups water, lemon juice, cran-cherry juice, sugar, and salt.", "Stir until sugar is dissolved.", "Add remaining 3 cups of water and stir.", "Pour into ice filled cups and serve." ] } ], "ingredient_count": 6, "step_count": 5, "ingredients_flat": [ "7 cups water", "2/3 cup lemon juice (juice from approximately 10 lemons)", "1/2 cup cranberry-cherry juice", "1 1/3 cups sugar (\"super fine\" sugar dissolves best)", "Pinch of salt", "Ice in serving cups" ], "steps_flat": [ "Have ready a 2 quart pitcher.", "Add to pitcher: 4 cups water, lemon juice, cran-cherry juice, sugar, and salt.", "Stir until sugar is dissolved.", "Add remaining 3 cups of water and stir.", "Pour into ice filled cups and serve." ], "notes": [], "category": { "slug": "desserts-and-beverages", "name": "Desserts & Beverages", "nav_label": "Desserts", "eyebrow": "Sweet finishes", "description": "Cookies, cakes, puddings, muffins, waffles, and other classroom-tested treats.", "accent": "berry" }, "path": "desserts-and-beverages/pink-lemonade/", "url": "https://www.justveg.com/desserts-and-beverages/pink-lemonade/", "rank": 6, "image": { "path": "assets/illustrations/pink-lemonade.jpg", "alt": "A plated serving of Pink Lemonade", "license": "CC0", "license_url": "http://creativecommons.org/publicdomain/zero/1.0/deed.en", "artist": "AustinNeil", "credit": "Own work", "source_page": "https://commons.wikimedia.org/wiki/File%3APink_Lemonade.jpg", "source_file": "File:Pink Lemonade.jpg" }, "search_text": "pink lemonade fresh lemon pitcher lemonade tinted with cranberry-cherry juice. 8-9 cups 7 cups water 2/3 cup lemon juice (juice from approximately 10 lemons) 1/2 cup cranberry-cherry juice 1 1/3 cups sugar (\"super fine\" sugar dissolves best) pinch of salt ice in serving cups have ready a 2 quart pitcher. add to pitcher: 4 cups water, lemon juice, cran-cherry juice, sugar, and salt. stir until sugar is dissolved. add remaining 3 cups of water and stir. pour into ice filled cups and serve. desserts & beverages" }, { "id": 64, "slug": "oat-granola", "title": "Oat Granola", "summary": "Maple-oat granola baked until crisp and ready for yogurt, cereal, or fruit.", "subtitle": "", "yield": "12 servings (1/3 cup each)", "yield_count": 12, "batch_label": "Crowd size", "ingredient_groups": [ { "title": null, "items": [ "4 cups uncooked oats (Quaker Old-Fashioned Oats is a good choice)", "3 tablespoons oat bran", "1 1/2 teaspoons cinnamon", "1/4 teaspoon salt", "1/4 cup canola oil", "1/2 cup pure maple syrup" ] } ], "step_groups": [ { "title": null, "items": [ "Preheat oven to 350 degrees. Have ready a large baking pan (9x13 is good).", "In a large bowl, mix together oats, oat bran, cinnamon and salt.", "In a small bowl, combine oil and syrup.", "Pour oil and syrup over the oat mixture, and stir well to coat thoroughly.", "Spread oat mixture onto baking pan.", "Bake at 350 degrees for 15-20 minutes, stirring mixture every 5 minutes, to make sure it is evenly heated.", "Allow granola to cool on pan before serving. It will get crunchier when cool.", "Serve alone or as a topping for cereal, fruit, yogurt or ice cream.", "Variation: Nuts and raisins are a tasty addition to granola. Note that raisins tend to burn, therefore add them after baking." ] } ], "ingredient_count": 6, "step_count": 9, "ingredients_flat": [ "4 cups uncooked oats (Quaker Old-Fashioned Oats is a good choice)", "3 tablespoons oat bran", "1 1/2 teaspoons cinnamon", "1/4 teaspoon salt", "1/4 cup canola oil", "1/2 cup pure maple syrup" ], "steps_flat": [ "Preheat oven to 350 degrees. Have ready a large baking pan (9x13 is good).", "In a large bowl, mix together oats, oat bran, cinnamon and salt.", "In a small bowl, combine oil and syrup.", "Pour oil and syrup over the oat mixture, and stir well to coat thoroughly.", "Spread oat mixture onto baking pan.", "Bake at 350 degrees for 15-20 minutes, stirring mixture every 5 minutes, to make sure it is evenly heated.", "Allow granola to cool on pan before serving. It will get crunchier when cool.", "Serve alone or as a topping for cereal, fruit, yogurt or ice cream.", "Variation: Nuts and raisins are a tasty addition to granola. Note that raisins tend to burn, therefore add them after baking." ], "notes": [], "category": { "slug": "desserts-and-beverages", "name": "Desserts & Beverages", "nav_label": "Desserts", "eyebrow": "Sweet finishes", "description": "Cookies, cakes, puddings, muffins, waffles, and other classroom-tested treats.", "accent": "berry" }, "path": "desserts-and-beverages/oat-granola/", "url": "https://www.justveg.com/desserts-and-beverages/oat-granola/", "rank": 7, "image": { "path": "assets/illustrations/oat-granola.jpg", "alt": "A plated serving of Oat Granola", "license": "CC BY 2.0", "license_url": "https://creativecommons.org/licenses/by/2.0", "artist": "Ella Olsson from Stockholm, Sweden", "credit": "Vegan granola bowl", "source_page": "https://commons.wikimedia.org/wiki/File%3AVegan_granola_bowl_%2844302860265%29.jpg", "source_file": "File:Vegan granola bowl (44302860265).jpg" }, "search_text": "oat granola maple-oat granola baked until crisp and ready for yogurt, cereal, or fruit. 12 servings (1/3 cup each) 4 cups uncooked oats (quaker old-fashioned oats is a good choice) 3 tablespoons oat bran 1 1/2 teaspoons cinnamon 1/4 teaspoon salt 1/4 cup canola oil 1/2 cup pure maple syrup preheat oven to 350 degrees. have ready a large baking pan (9x13 is good). in a large bowl, mix together oats, oat bran, cinnamon and salt. in a small bowl, combine oil and syrup. pour oil and syrup over the oat mixture, and stir well to coat thoroughly. spread oat mixture onto baking pan. bake at 350 degrees for 15-20 minutes, stirring mixture every 5 minutes, to make sure it is evenly heated. allow granola to cool on pan before serving. it will get crunchier when cool. serve alone or as a topping for cereal, fruit, yogurt or ice cream. variation: nuts and raisins are a tasty addition to granola. note that raisins tend to burn, therefore add them after baking. desserts & beverages" }, { "id": 61, "slug": "jelly-roll-cake", "title": "Jelly Roll Cake", "summary": "Light sponge jelly roll with jam filling, whipped cream, and chocolate hearts.", "subtitle": "WITH WHIPPED CREAM AND CHOCOLATE HEARTS", "yield": "12-14 servings", "yield_count": 13, "batch_label": "Crowd size", "ingredient_groups": [ { "title": "Cake", "items": [ "1 tablespoon butter (to grease pan and parchment paper/foil liner)", "5 eggs (yolks and whites in separate bowls)", "1/2 cup sugar", "1/4 teaspoon salt", "2 teaspoons vanilla", "3/4 cup flour", "3/4 teaspoon baking powder", "2 tablespoons clarified butter, cooled" ] }, { "title": "Filling", "items": [ "1/2 cup raspberry or strawberry jam or jelly", "1/4 cup powdered sugar to dust finished cake" ] }, { "title": "Whipped cream", "items": [ "1 cup very cold heavy cream (1/2 pint)", "3 tablespoons sifted powdered sugar" ] }, { "title": "Chocolate Hearts", "items": [ "5 ounces semi-sweet chocolate" ] } ], "step_groups": [ { "title": null, "items": [ "Pre-heat oven to 375 degrees", "Grease with butter, a 10x15 inch cookie pan. Line buttered pan with one long sheet of parchment paper or foil, and grease the liner with butter. Set aside.", "In a large bowl, beat egg yolks with a whisk. Add sugar, salt and vanilla and beat well.", "In a small bowl, mix flour and baking powder.", "Add flour and baking powder to the egg yolk mixture in the large bowl, and mix well. This is your batter.", "Mix in the cooled, clarified butter, to the batter.", "In a separate bowl, beat egg whites with an electric mixer until fluffy.", "Fold beaten egg whites into the batter.", "Pour batter into prepared pan.", "Bake in a pre-heated oven at 375 degrees, for 12 minutes. Cake should be light golden brown when done, and a toothpick should emerge clean after piercing cake.", "When done, remove cake from oven. Turn over cake with liner attached, onto a clean dish towel, that has been dusted with powdered sugar", "Carefully peel off parchment paper or foil liner from cake.", "Using the back of a spoon, spread jam evenly over cake.", "Roll the cake, and wrap snugly with the towel it is resting on. Keep wrapped in the towel until ready to serve." ] }, { "title": "Chocolate Hearts", "items": [ "Line a cookie sheet with wax paper.", "Melt 5 ounces of semi-sweet chocolate in a double boiler, or in a metal bowl placed over a pot of boiling water.", "Pour melted chocolate onto wax paper. Using a spatula, spread chocolate into a rectangular shape approximately 1/16 inch thick.", "Put in refrigerator to cool until just firm, but not brittle.", "Using a cookie cutter or a butter knife, cut out small heart shapes from the firm chocolate.(The shapes should be about 2 inches at the widest part)", "Lift the shapes off of the wax paper with a spatula." ] } ], "ingredient_count": 13, "step_count": 20, "ingredients_flat": [ "1 tablespoon butter (to grease pan and parchment paper/foil liner)", "5 eggs (yolks and whites in separate bowls)", "1/2 cup sugar", "1/4 teaspoon salt", "2 teaspoons vanilla", "3/4 cup flour", "3/4 teaspoon baking powder", "2 tablespoons clarified butter, cooled", "1/2 cup raspberry or strawberry jam or jelly", "1/4 cup powdered sugar to dust finished cake", "1 cup very cold heavy cream (1/2 pint)", "3 tablespoons sifted powdered sugar", "5 ounces semi-sweet chocolate" ], "steps_flat": [ "Pre-heat oven to 375 degrees", "Grease with butter, a 10x15 inch cookie pan. Line buttered pan with one long sheet of parchment paper or foil, and grease the liner with butter. Set aside.", "In a large bowl, beat egg yolks with a whisk. Add sugar, salt and vanilla and beat well.", "In a small bowl, mix flour and baking powder.", "Add flour and baking powder to the egg yolk mixture in the large bowl, and mix well. This is your batter.", "Mix in the cooled, clarified butter, to the batter.", "In a separate bowl, beat egg whites with an electric mixer until fluffy.", "Fold beaten egg whites into the batter.", "Pour batter into prepared pan.", "Bake in a pre-heated oven at 375 degrees, for 12 minutes. Cake should be light golden brown when done, and a toothpick should emerge clean after piercing cake.", "When done, remove cake from oven. Turn over cake with liner attached, onto a clean dish towel, that has been dusted with powdered sugar", "Carefully peel off parchment paper or foil liner from cake.", "Using the back of a spoon, spread jam evenly over cake.", "Roll the cake, and wrap snugly with the towel it is resting on. Keep wrapped in the towel until ready to serve.", "Line a cookie sheet with wax paper.", "Melt 5 ounces of semi-sweet chocolate in a double boiler, or in a metal bowl placed over a pot of boiling water.", "Pour melted chocolate onto wax paper. Using a spatula, spread chocolate into a rectangular shape approximately 1/16 inch thick.", "Put in refrigerator to cool until just firm, but not brittle.", "Using a cookie cutter or a butter knife, cut out small heart shapes from the firm chocolate.(The shapes should be about 2 inches at the widest part)", "Lift the shapes off of the wax paper with a spatula." ], "notes": [], "category": { "slug": "desserts-and-beverages", "name": "Desserts & Beverages", "nav_label": "Desserts", "eyebrow": "Sweet finishes", "description": "Cookies, cakes, puddings, muffins, waffles, and other classroom-tested treats.", "accent": "berry" }, "path": "desserts-and-beverages/jelly-roll-cake/", "url": "https://www.justveg.com/desserts-and-beverages/jelly-roll-cake/", "rank": 8, "image": { "path": "assets/illustrations/jelly-roll-cake.jpg", "alt": "A plated serving of Jelly Roll Cake", "license": "CC BY-SA 4.0", "license_url": "https://creativecommons.org/licenses/by-sa/4.0", "artist": "Peachyeung316", "credit": "Own work", "source_page": "https://commons.wikimedia.org/wiki/File%3APandan_swiss_roll.jpg", "source_file": "File:Pandan swiss roll.jpg" }, "search_text": "jelly roll cake light sponge jelly roll with jam filling, whipped cream, and chocolate hearts. with whipped cream and chocolate hearts 12-14 servings 1 tablespoon butter (to grease pan and parchment paper/foil liner) 5 eggs (yolks and whites in separate bowls) 1/2 cup sugar 1/4 teaspoon salt 2 teaspoons vanilla 3/4 cup flour 3/4 teaspoon baking powder 2 tablespoons clarified butter, cooled 1/2 cup raspberry or strawberry jam or jelly 1/4 cup powdered sugar to dust finished cake 1 cup very cold heavy cream (1/2 pint) 3 tablespoons sifted powdered sugar 5 ounces semi-sweet chocolate pre-heat oven to 375 degrees grease with butter, a 10x15 inch cookie pan. line buttered pan with one long sheet of parchment paper or foil, and grease the liner with butter. set aside. in a large bowl, beat egg yolks with a whisk. add sugar, salt and vanilla and beat well. in a small bowl, mix flour and baking powder. add flour and baking powder to the egg yolk mixture in the large bowl, and mix well. this is your batter. mix in the cooled, clarified butter, to the batter. in a separate bowl, beat egg whites with an electric mixer until fluffy. fold beaten egg whites into the batter. pour batter into prepared pan. bake in a pre-heated oven at 375 degrees, for 12 minutes. cake should be light golden brown when done, and a toothpick should emerge clean after piercing cake. when done, remove cake from oven. turn over cake with liner attached, onto a clean dish towel, that has been dusted with powdered sugar carefully peel off parchment paper or foil liner from cake. using the back of a spoon, spread jam evenly over cake. roll the cake, and wrap snugly with the towel it is resting on. keep wrapped in the towel until ready to serve. line a cookie sheet with wax paper. melt 5 ounces of semi-sweet chocolate in a double boiler, or in a metal bowl placed over a pot of boiling water. pour melted chocolate onto wax paper. using a spatula, spread chocolate into a rectangular shape approximately 1/16 inch thick. put in refrigerator to cool until just firm, but not brittle. using a cookie cutter or a butter knife, cut out small heart shapes from the firm chocolate.(the shapes should be about 2 inches at the widest part) lift the shapes off of the wax paper with a spatula. desserts & beverages" }, { "id": 59, "slug": "frosted-orange-cookies", "title": "Frosted Orange Cookies", "summary": "Soft orange cookies topped with a bright citrus frosting.", "subtitle": "", "yield": "Makes approximately 24 cookies", "yield_count": 24, "batch_label": "Crowd size", "ingredient_groups": [ { "title": null, "items": [ "1 stick (1/2 cup) butter, softened", "3/4 cup sugar", "1 egg", "1/2 cup orange juice", "2 cups flour", "1/2 teaspoon baking powder", "1/2 teaspoon baking soda", "1/2 teaspoon salt", "2 cups powdered sugar", "2 tablespoons butter, softened", "4-5 tablespoons orange juice" ] } ], "step_groups": [ { "title": null, "items": [ "Preheat oven to 400 degrees. Have ready a large ungreased cookie sheet.", "In a large bowl, cream together butter and sugar until completely mixed.", "In a small bowl, beat egg. Add egg and orange juice to the butter/sugar mixture. Mix well. These are your wet ingredients.", "In a large bowl measure: flour, baking powder, baking soda and salt. Stir with a fork. These are your dry ingredients.", "Add your wet ingredients to your dry ingredients and mix well.", "Drop by heaping teaspoonfuls onto an ungreased cookie sheet.", "Bake at 400 degrees for 7-12 minutes, until lightly browned.", "Allow to cool completely. Spread tops with frosting (see following recipe) and serve.", "Frosting", "Using the back of a spoon, blend butter into powdered sugar.", "Stir in orange juice one tablespoon at a time, until a smooth frosting is formed.", "*Note: Frosting is best stored in the refrigerator if not used right away; frosted cookies are best kept in the freezer." ] } ], "ingredient_count": 11, "step_count": 12, "ingredients_flat": [ "1 stick (1/2 cup) butter, softened", "3/4 cup sugar", "1 egg", "1/2 cup orange juice", "2 cups flour", "1/2 teaspoon baking powder", "1/2 teaspoon baking soda", "1/2 teaspoon salt", "2 cups powdered sugar", "2 tablespoons butter, softened", "4-5 tablespoons orange juice" ], "steps_flat": [ "Preheat oven to 400 degrees. Have ready a large ungreased cookie sheet.", "In a large bowl, cream together butter and sugar until completely mixed.", "In a small bowl, beat egg. Add egg and orange juice to the butter/sugar mixture. Mix well. These are your wet ingredients.", "In a large bowl measure: flour, baking powder, baking soda and salt. Stir with a fork. These are your dry ingredients.", "Add your wet ingredients to your dry ingredients and mix well.", "Drop by heaping teaspoonfuls onto an ungreased cookie sheet.", "Bake at 400 degrees for 7-12 minutes, until lightly browned.", "Allow to cool completely. Spread tops with frosting (see following recipe) and serve.", "Frosting", "Using the back of a spoon, blend butter into powdered sugar.", "Stir in orange juice one tablespoon at a time, until a smooth frosting is formed.", "*Note: Frosting is best stored in the refrigerator if not used right away; frosted cookies are best kept in the freezer." ], "notes": [], "category": { "slug": "desserts-and-beverages", "name": "Desserts & Beverages", "nav_label": "Desserts", "eyebrow": "Sweet finishes", "description": "Cookies, cakes, puddings, muffins, waffles, and other classroom-tested treats.", "accent": "berry" }, "path": "desserts-and-beverages/frosted-orange-cookies/", "url": "https://www.justveg.com/desserts-and-beverages/frosted-orange-cookies/", "rank": 9, "image": { "path": "assets/illustrations/frosted-orange-cookies.jpg", "alt": "A plated serving of Frosted Orange Cookies", "license": "CC BY 2.0", "license_url": "https://creativecommons.org/licenses/by/2.0", "artist": "Wheeler Cowperthwaite", "credit": "https://www.flickr.com/photos/60756254@N07/54556084728/", "source_page": "https://commons.wikimedia.org/wiki/File%3A5-25-2025_Earl_grey_cookies_with_extra_orange_rind_-_007.jpg", "source_file": "File:5-25-2025 Earl grey cookies with extra orange rind - 007.jpg" }, "search_text": "frosted orange cookies soft orange cookies topped with a bright citrus frosting. makes approximately 24 cookies 1 stick (1/2 cup) butter, softened 3/4 cup sugar 1 egg 1/2 cup orange juice 2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups powdered sugar 2 tablespoons butter, softened 4-5 tablespoons orange juice preheat oven to 400 degrees. have ready a large ungreased cookie sheet. in a large bowl, cream together butter and sugar until completely mixed. in a small bowl, beat egg. add egg and orange juice to the butter/sugar mixture. mix well. these are your wet ingredients. in a large bowl measure: flour, baking powder, baking soda and salt. stir with a fork. these are your dry ingredients. add your wet ingredients to your dry ingredients and mix well. drop by heaping teaspoonfuls onto an ungreased cookie sheet. bake at 400 degrees for 7-12 minutes, until lightly browned. allow to cool completely. spread tops with frosting (see following recipe) and serve. frosting using the back of a spoon, blend butter into powdered sugar. stir in orange juice one tablespoon at a time, until a smooth frosting is formed. *note: frosting is best stored in the refrigerator if not used right away; frosted cookies are best kept in the freezer. desserts & beverages" }, { "id": 56, "slug": "cinnamon-cookies", "title": "Cinnamon Cookies", "summary": "Buttery cinnamon-sugar cookies with a soft center and spiced finish.", "subtitle": "", "yield": "24-30 small cookies", "yield_count": 27, "batch_label": "Crowd size", "ingredient_groups": [ { "title": "Cookie Dough", "items": [ "1 cup (2 sticks softened butter)", "1/2 cup powdered sugar", "1 1/2 teaspoons vanilla", "3/4 teaspoon cinnamon", "1/4 teaspoon salt", "1 1/2 cups flour" ] }, { "title": "Cookie coating", "items": [ "1 cup powdered sugar", "1 teaspoon cinnamon" ] } ], "step_groups": [ { "title": null, "items": [ "Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.", "In a medium bowl, cream together butter and sugar until smooth. Mix in the vanilla.", "In a small bowl mix together flour, salt and cinnamon.", "Add the flour mixture to the butter mixture, and stir until firm dough is formed.", "Shape small pieces of dough into 1 inch balls.", "Mix sugar and cinnamon for cookie coating in a small bowl.", "Roll each ball in the coating.", "Place cookie dough on the prepared pans and bake at 350 degrees for 15-20 minutes.", "Preheat oven to 375 degrees", "Make the papillote by folding the parchment paper in half, and cutting out the shape of half a heart. Unfold the paper and brush the face-up surface of the heart with olive oil or butter.", "On one half of the greased heart, place cooked noodles, tomato sauce (if using), vegetables, herbs, salt and pepper and grated cheese (if using). If you are not using tomato sauce, top filling with a small amount of olive oil or butter.", "Sprinkle filling with 1-2 tablespoons of water.", "Fold other half of the heart over the filling to have edges meet.", "Make continuous folds around the edge of the heart, so that the package is completely sealed.", "Place papillote on a baking sheet and bake at 375 degrees for 7-10 minutes.", "Remove from oven and place papillote on a serving dish to serve. Cut an X in the paper or foil to open. Be careful as contents will be steaming." ] } ], "ingredient_count": 8, "step_count": 16, "ingredients_flat": [ "1 cup (2 sticks softened butter)", "1/2 cup powdered sugar", "1 1/2 teaspoons vanilla", "3/4 teaspoon cinnamon", "1/4 teaspoon salt", "1 1/2 cups flour", "1 cup powdered sugar", "1 teaspoon cinnamon" ], "steps_flat": [ "Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.", "In a medium bowl, cream together butter and sugar until smooth. Mix in the vanilla.", "In a small bowl mix together flour, salt and cinnamon.", "Add the flour mixture to the butter mixture, and stir until firm dough is formed.", "Shape small pieces of dough into 1 inch balls.", "Mix sugar and cinnamon for cookie coating in a small bowl.", "Roll each ball in the coating.", "Place cookie dough on the prepared pans and bake at 350 degrees for 15-20 minutes.", "Preheat oven to 375 degrees", "Make the papillote by folding the parchment paper in half, and cutting out the shape of half a heart. Unfold the paper and brush the face-up surface of the heart with olive oil or butter.", "On one half of the greased heart, place cooked noodles, tomato sauce (if using), vegetables, herbs, salt and pepper and grated cheese (if using). If you are not using tomato sauce, top filling with a small amount of olive oil or butter.", "Sprinkle filling with 1-2 tablespoons of water.", "Fold other half of the heart over the filling to have edges meet.", "Make continuous folds around the edge of the heart, so that the package is completely sealed.", "Place papillote on a baking sheet and bake at 375 degrees for 7-10 minutes.", "Remove from oven and place papillote on a serving dish to serve. Cut an X in the paper or foil to open. Be careful as contents will be steaming." ], "notes": [], "category": { "slug": "desserts-and-beverages", "name": "Desserts & Beverages", "nav_label": "Desserts", "eyebrow": "Sweet finishes", "description": "Cookies, cakes, puddings, muffins, waffles, and other classroom-tested treats.", "accent": "berry" }, "path": "desserts-and-beverages/cinnamon-cookies/", "url": "https://www.justveg.com/desserts-and-beverages/cinnamon-cookies/", "rank": 10, "image": { "path": "assets/illustrations/cinnamon-cookies.jpg", "alt": "A plated serving of Cinnamon Cookies", "license": "CC BY-SA 4.0", "license_url": "https://creativecommons.org/licenses/by-sa/4.0", "artist": "Infrogmation of New Orleans", "credit": "Own work", "source_page": "https://commons.wikimedia.org/wiki/File%3AFresh_baked_cinnamon_roll_cookies.jpg", "source_file": "File:Fresh baked cinnamon roll cookies.jpg" }, "search_text": "cinnamon cookies buttery cinnamon-sugar cookies with a soft center and spiced finish. 24-30 small cookies 1 cup (2 sticks softened butter) 1/2 cup powdered sugar 1 1/2 teaspoons vanilla 3/4 teaspoon cinnamon 1/4 teaspoon salt 1 1/2 cups flour 1 cup powdered sugar 1 teaspoon cinnamon preheat oven to 350 degrees. line a cookie sheet with parchment paper. in a medium bowl, cream together butter and sugar until smooth. mix in the vanilla. in a small bowl mix together flour, salt and cinnamon. add the flour mixture to the butter mixture, and stir until firm dough is formed. shape small pieces of dough into 1 inch balls. mix sugar and cinnamon for cookie coating in a small bowl. roll each ball in the coating. place cookie dough on the prepared pans and bake at 350 degrees for 15-20 minutes. preheat oven to 375 degrees make the papillote by folding the parchment paper in half, and cutting out the shape of half a heart. unfold the paper and brush the face-up surface of the heart with olive oil or butter. on one half of the greased heart, place cooked noodles, tomato sauce (if using), vegetables, herbs, salt and pepper and grated cheese (if using). if you are not using tomato sauce, top filling with a small amount of olive oil or butter. sprinkle filling with 1-2 tablespoons of water. fold other half of the heart over the filling to have edges meet. make continuous folds around the edge of the heart, so that the package is completely sealed. place papillote on a baking sheet and bake at 375 degrees for 7-10 minutes. remove from oven and place papillote on a serving dish to serve. cut an x in the paper or foil to open. be careful as contents will be steaming. desserts & beverages" }, { "id": 54, "slug": "chocolate-dipped-strawberries", "title": "Chocolate Dipped Strawberries", "summary": "Chilled strawberries dipped in melted chocolate for an easy party dessert.", "subtitle": "", "yield": "10 servings", "yield_count": 10, "batch_label": "Crowd size", "ingredient_groups": [ { "title": null, "items": [ "10 medium-large strawberries", "3 ounces sweet or semi-sweet baking chocolate" ] } ], "step_groups": [ { "title": null, "items": [ "Rinse strawberries quickly under cold running water, and dry gently with a paper towel.", "If desired, gently slice off the hull (green leaves and stem) of the strawberry. Otherwise, leave on as decoration.", "Set strawberries on a dish, loosely covered with plastic wrap in the refrigerator.", "Place chocolate in a small metal bowl.", "Bring a small pot of water to a boil, and place bowl of chocolate over the water.", "Stir chocolate occasionally as it melts.", "When chocolate is melted, remove bowl from heat.", "Leaving an area uncoated at the stem end to hold the strawberry, dip each strawberry 3/4 of the way into the chocolate.", "Place strawberries on a cookie sheet lined with wax paper, and place in the refrigerator until chilled.", "Variation: Other items that are good for chocolate dipping may include pretzels, raisins, graham crackers, bananas, or melon." ] } ], "ingredient_count": 2, "step_count": 10, "ingredients_flat": [ "10 medium-large strawberries", "3 ounces sweet or semi-sweet baking chocolate" ], "steps_flat": [ "Rinse strawberries quickly under cold running water, and dry gently with a paper towel.", "If desired, gently slice off the hull (green leaves and stem) of the strawberry. Otherwise, leave on as decoration.", "Set strawberries on a dish, loosely covered with plastic wrap in the refrigerator.", "Place chocolate in a small metal bowl.", "Bring a small pot of water to a boil, and place bowl of chocolate over the water.", "Stir chocolate occasionally as it melts.", "When chocolate is melted, remove bowl from heat.", "Leaving an area uncoated at the stem end to hold the strawberry, dip each strawberry 3/4 of the way into the chocolate.", "Place strawberries on a cookie sheet lined with wax paper, and place in the refrigerator until chilled.", "Variation: Other items that are good for chocolate dipping may include pretzels, raisins, graham crackers, bananas, or melon." ], "notes": [], "category": { "slug": "desserts-and-beverages", "name": "Desserts & Beverages", "nav_label": "Desserts", "eyebrow": "Sweet finishes", "description": "Cookies, cakes, puddings, muffins, waffles, and other classroom-tested treats.", "accent": "berry" }, "path": "desserts-and-beverages/chocolate-dipped-strawberries/", "url": "https://www.justveg.com/desserts-and-beverages/chocolate-dipped-strawberries/", "rank": 11, "image": { "path": "assets/illustrations/chocolate-dipped-strawberries.jpg", "alt": "A plated serving of Chocolate Dipped Strawberries", "license": "CC BY-SA 2.0", "license_url": "https://creativecommons.org/licenses/by-sa/2.0", "artist": "James Petts from London, England", "credit": "Chocolate covered strawberries", "source_page": "https://commons.wikimedia.org/wiki/File%3AChocolate_covered_strawberries_%2813498474903%29.jpg", "source_file": "File:Chocolate covered strawberries (13498474903).jpg" }, "search_text": "chocolate dipped strawberries chilled strawberries dipped in melted chocolate for an easy party dessert. 10 servings 10 medium-large strawberries 3 ounces sweet or semi-sweet baking chocolate rinse strawberries quickly under cold running water, and dry gently with a paper towel. if desired, gently slice off the hull (green leaves and stem) of the strawberry. otherwise, leave on as decoration. set strawberries on a dish, loosely covered with plastic wrap in the refrigerator. place chocolate in a small metal bowl. bring a small pot of water to a boil, and place bowl of chocolate over the water. stir chocolate occasionally as it melts. when chocolate is melted, remove bowl from heat. leaving an area uncoated at the stem end to hold the strawberry, dip each strawberry 3/4 of the way into the chocolate. place strawberries on a cookie sheet lined with wax paper, and place in the refrigerator until chilled. variation: other items that are good for chocolate dipping may include pretzels, raisins, graham crackers, bananas, or melon. desserts & beverages" }, { "id": 52, "slug": "brownies", "title": "Brownies", "summary": "Classic fudgy brownies made from melted chocolate and baked in a sheet pan.", "subtitle": "", "yield": "18 servings", "yield_count": 18, "batch_label": "Crowd size", "ingredient_groups": [ { "title": null, "items": [ "1/2 cup butter (1 stick) + a small amount to grease the pan", "4 ounces unsweetened chocolate", "4 eggs", "1/4 teaspoon salt", "2 cups sugar", "1 1/2 teaspoons vanilla", "1 cup flour" ] } ], "step_groups": [ { "title": null, "items": [ "Preheat oven to 350 degrees.", "Grease (with a small amount of butter) and thinly coat with flour, a 9 by 13 inch baking pan.", "In a double boiler, or a metal bowl placed on a pot of boiling water, melt butter and chocolate together. When melted, remove from heat and set aside to cool completely.", "In a large bowl, beat eggs. Add salt, sugar, and vanilla to eggs, and beat well.", "Add cooled butter/chocolate mixture to the large bowl of egg mixture. Stir just until mixed.", "Add flour and stir just until mixed.", "Pour into prepared baking pan and bake at 350 degrees for 25-30 minutes.", "Allow to cool 5-10 minutes before cutting into bars." ] } ], "ingredient_count": 7, "step_count": 8, "ingredients_flat": [ "1/2 cup butter (1 stick) + a small amount to grease the pan", "4 ounces unsweetened chocolate", "4 eggs", "1/4 teaspoon salt", "2 cups sugar", "1 1/2 teaspoons vanilla", "1 cup flour" ], "steps_flat": [ "Preheat oven to 350 degrees.", "Grease (with a small amount of butter) and thinly coat with flour, a 9 by 13 inch baking pan.", "In a double boiler, or a metal bowl placed on a pot of boiling water, melt butter and chocolate together. When melted, remove from heat and set aside to cool completely.", "In a large bowl, beat eggs. Add salt, sugar, and vanilla to eggs, and beat well.", "Add cooled butter/chocolate mixture to the large bowl of egg mixture. Stir just until mixed.", "Add flour and stir just until mixed.", "Pour into prepared baking pan and bake at 350 degrees for 25-30 minutes.", "Allow to cool 5-10 minutes before cutting into bars." ], "notes": [], "category": { "slug": "desserts-and-beverages", "name": "Desserts & Beverages", "nav_label": "Desserts", "eyebrow": "Sweet finishes", "description": "Cookies, cakes, puddings, muffins, waffles, and other classroom-tested treats.", "accent": "berry" }, "path": "desserts-and-beverages/brownies/", "url": "https://www.justveg.com/desserts-and-beverages/brownies/", "rank": 12, "image": { "path": "assets/illustrations/brownies.jpg", "alt": "A plated serving of Brownies", "license": "CC BY-SA 3.0", "license_url": "https://creativecommons.org/licenses/by-sa/3.0", "artist": "Ɱ", "credit": "Own work", "source_page": "https://commons.wikimedia.org/wiki/File%3AChocolatebrownie.JPG", "source_file": "File:Chocolatebrownie.JPG" }, "search_text": "brownies classic fudgy brownies made from melted chocolate and baked in a sheet pan. 18 servings 1/2 cup butter (1 stick) + a small amount to grease the pan 4 ounces unsweetened chocolate 4 eggs 1/4 teaspoon salt 2 cups sugar 1 1/2 teaspoons vanilla 1 cup flour preheat oven to 350 degrees. grease (with a small amount of butter) and thinly coat with flour, a 9 by 13 inch baking pan. in a double boiler, or a metal bowl placed on a pot of boiling water, melt butter and chocolate together. when melted, remove from heat and set aside to cool completely. in a large bowl, beat eggs. add salt, sugar, and vanilla to eggs, and beat well. add cooled butter/chocolate mixture to the large bowl of egg mixture. stir just until mixed. add flour and stir just until mixed. pour into prepared baking pan and bake at 350 degrees for 25-30 minutes. allow to cool 5-10 minutes before cutting into bars. desserts & beverages" }, { "id": 50, "slug": "blueberry-muffins", "title": "Blueberry Muffins", "summary": "Lemon-scented blueberry muffins with a tender crumb and bakery-style rise.", "subtitle": "", "yield": "12 muffins", "yield_count": 12, "batch_label": "Crowd size", "ingredient_groups": [ { "title": null, "items": [ "2 cups flour", "3/4 cup sugar", "1 tablespoon baking powder", "1/2 teaspoon salt", "2 eggs", "1/4 cup clarified butter* (cooled) or canola oil", "1 cup skim milk", "1 1/2 cups blueberries; fresh (rinsed, drained, and stems removed) or frozen (slightly thawed, stems removed)", "Zest (yellow part of skin) of 2 lemons, grated", "*clarified butter is melted butter with the white milk solids removed, using only the clear yellow liquid part of the butter." ] } ], "step_groups": [ { "title": null, "items": [ "Preheat oven to 400 degrees. Line a 12 cup muffin tin with paper or foil liners.", "In a large bowl mix with a fork: flour, sugar, baking powder, and salt. Set aside. These are your dry ingredients.", "In a medium bowl, whisk together: eggs, butter or oil, and milk. Set aside. These are your wet ingredients.", "In a small bowl gently mix together lemon zest and blueberries.", "Add the wet ingredients to the dry ingredients and mix with a spatula until just blended. This is your batter.", "Using a spatula, gently fold in the blueberry-lemon mixture to the batter.", "Spoon batter to fill approximately 3/4 of each muffin cup.", "Bake in the center rack of the oven at 400 degrees for 15-20 minutes.", "Serve warm or cool." ] } ], "ingredient_count": 10, "step_count": 9, "ingredients_flat": [ "2 cups flour", "3/4 cup sugar", "1 tablespoon baking powder", "1/2 teaspoon salt", "2 eggs", "1/4 cup clarified butter* (cooled) or canola oil", "1 cup skim milk", "1 1/2 cups blueberries; fresh (rinsed, drained, and stems removed) or frozen (slightly thawed, stems removed)", "Zest (yellow part of skin) of 2 lemons, grated", "*clarified butter is melted butter with the white milk solids removed, using only the clear yellow liquid part of the butter." ], "steps_flat": [ "Preheat oven to 400 degrees. Line a 12 cup muffin tin with paper or foil liners.", "In a large bowl mix with a fork: flour, sugar, baking powder, and salt. Set aside. These are your dry ingredients.", "In a medium bowl, whisk together: eggs, butter or oil, and milk. Set aside. These are your wet ingredients.", "In a small bowl gently mix together lemon zest and blueberries.", "Add the wet ingredients to the dry ingredients and mix with a spatula until just blended. This is your batter.", "Using a spatula, gently fold in the blueberry-lemon mixture to the batter.", "Spoon batter to fill approximately 3/4 of each muffin cup.", "Bake in the center rack of the oven at 400 degrees for 15-20 minutes.", "Serve warm or cool." ], "notes": [], "category": { "slug": "desserts-and-beverages", "name": "Desserts & Beverages", "nav_label": "Desserts", "eyebrow": "Sweet finishes", "description": "Cookies, cakes, puddings, muffins, waffles, and other classroom-tested treats.", "accent": "berry" }, "path": "desserts-and-beverages/blueberry-muffins/", "url": "https://www.justveg.com/desserts-and-beverages/blueberry-muffins/", "rank": 13, "image": { "path": "assets/illustrations/blueberry-muffins.jpg", "alt": "A plated serving of Blueberry Muffins", "license": "CC0", "license_url": "http://creativecommons.org/publicdomain/zero/1.0/deed.en", "artist": "Andy Li", "credit": "Own work", "source_page": "https://commons.wikimedia.org/wiki/File%3ABlueberry_muffin_-_Cosy_Cottage_2025-04-21.jpg", "source_file": "File:Blueberry muffin - Cosy Cottage 2025-04-21.jpg" }, "search_text": "blueberry muffins lemon-scented blueberry muffins with a tender crumb and bakery-style rise. 12 muffins 2 cups flour 3/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 eggs 1/4 cup clarified butter* (cooled) or canola oil 1 cup skim milk 1 1/2 cups blueberries; fresh (rinsed, drained, and stems removed) or frozen (slightly thawed, stems removed) zest (yellow part of skin) of 2 lemons, grated *clarified butter is melted butter with the white milk solids removed, using only the clear yellow liquid part of the butter. preheat oven to 400 degrees. line a 12 cup muffin tin with paper or foil liners. in a large bowl mix with a fork: flour, sugar, baking powder, and salt. set aside. these are your dry ingredients. in a medium bowl, whisk together: eggs, butter or oil, and milk. set aside. these are your wet ingredients. in a small bowl gently mix together lemon zest and blueberries. add the wet ingredients to the dry ingredients and mix with a spatula until just blended. this is your batter. using a spatula, gently fold in the blueberry-lemon mixture to the batter. spoon batter to fill approximately 3/4 of each muffin cup. bake in the center rack of the oven at 400 degrees for 15-20 minutes. serve warm or cool. desserts & beverages" }, { "id": 46, "slug": "almond-waffles-with-ice-cream", "title": "Almond Waffles With Ice Cream", "summary": "Crisp almond waffles sandwiched with vanilla ice cream and sliced almonds.", "subtitle": "", "yield": "4 large-four part waffles (16 small waffles)", "yield_count": 4, "batch_label": "Family table", "ingredient_groups": [ { "title": null, "items": [ "2 cups flour", "2 teaspoons baking powder", "1/2 teaspoon salt", "3 tablespoons sugar", "3 eggs (yolks and whites in separate bowls)", "1 1/2 cups skim milk", "3 tablespoons canola oil", "1 teaspoon almond extract", "1/2 gallon vanilla ice cream", "1/3 cup sliced almonds", "1/3 cup powdered sugar (for dusting onto waffles, if desired)" ] } ], "step_groups": [ { "title": null, "items": [ "Heat waffle iron.", "In large bowl measure flour, baking powder, salt and sugar. Mix thoroughly with a fork and set aside. These are your dry ingredients.", "In a medium bowl, whisk together egg yolks, milk, oil and almond extract. These are your wet ingredients.", "Pour wet ingredients into dry ingredients and mix with a spatula just until blended. This is your batter.", "In a separate bowl beat egg whites with a whisk until white and fluffy, like thick foam.", "Pour beaten egg whites onto the batter, and fold them into the batter by mixing with a spatula using wide strokes.", "Pour approximately 1/3-1/2 cup of batter onto the waffle iron, and close the lid. Cook until waffle stops steaming, or according to waffle iron instructions.", "Remove waffle from waffle iron, and repeat #7 until all batter is completed.", "Divide large waffles into four quarters, and slice each piece length-wise. Place desired amount of ice cream on one half of each waffle piece, sprinkle with sliced almonds and cover with remaining waffle half. Dust with powdered sugar if desired." ] } ], "ingredient_count": 11, "step_count": 9, "ingredients_flat": [ "2 cups flour", "2 teaspoons baking powder", "1/2 teaspoon salt", "3 tablespoons sugar", "3 eggs (yolks and whites in separate bowls)", "1 1/2 cups skim milk", "3 tablespoons canola oil", "1 teaspoon almond extract", "1/2 gallon vanilla ice cream", "1/3 cup sliced almonds", "1/3 cup powdered sugar (for dusting onto waffles, if desired)" ], "steps_flat": [ "Heat waffle iron.", "In large bowl measure flour, baking powder, salt and sugar. Mix thoroughly with a fork and set aside. These are your dry ingredients.", "In a medium bowl, whisk together egg yolks, milk, oil and almond extract. These are your wet ingredients.", "Pour wet ingredients into dry ingredients and mix with a spatula just until blended. This is your batter.", "In a separate bowl beat egg whites with a whisk until white and fluffy, like thick foam.", "Pour beaten egg whites onto the batter, and fold them into the batter by mixing with a spatula using wide strokes.", "Pour approximately 1/3-1/2 cup of batter onto the waffle iron, and close the lid. Cook until waffle stops steaming, or according to waffle iron instructions.", "Remove waffle from waffle iron, and repeat #7 until all batter is completed.", "Divide large waffles into four quarters, and slice each piece length-wise. Place desired amount of ice cream on one half of each waffle piece, sprinkle with sliced almonds and cover with remaining waffle half. Dust with powdered sugar if desired." ], "notes": [], "category": { "slug": "desserts-and-beverages", "name": "Desserts & Beverages", "nav_label": "Desserts", "eyebrow": "Sweet finishes", "description": "Cookies, cakes, puddings, muffins, waffles, and other classroom-tested treats.", "accent": "berry" }, "path": "desserts-and-beverages/almond-waffles-with-ice-cream/", "url": "https://www.justveg.com/desserts-and-beverages/almond-waffles-with-ice-cream/", "rank": 14, "image": { "path": "assets/illustrations/almond-waffles-with-ice-cream.jpg", "alt": "A plated serving of Almond Waffles With Ice Cream", "license": "CC BY-SA 4.0", "license_url": "https://creativecommons.org/licenses/by-sa/4.0", "artist": "Acabashi", "credit": "Own work", "source_page": "https://commons.wikimedia.org/wiki/File%3ABanana%2C_ice_cream_and_toffee_sauce_on_waffle_at_The_Queen%27s_Head%2C_Boreham%2C_Essex%2C_England.jpg", "source_file": "File:Banana, ice cream and toffee sauce on waffle at The Queen's Head, Boreham, Essex, England.jpg" }, "search_text": "almond waffles with ice cream crisp almond waffles sandwiched with vanilla ice cream and sliced almonds. 4 large-four part waffles (16 small waffles) 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons sugar 3 eggs (yolks and whites in separate bowls) 1 1/2 cups skim milk 3 tablespoons canola oil 1 teaspoon almond extract 1/2 gallon vanilla ice cream 1/3 cup sliced almonds 1/3 cup powdered sugar (for dusting onto waffles, if desired) heat waffle iron. in large bowl measure flour, baking powder, salt and sugar. mix thoroughly with a fork and set aside. these are your dry ingredients. in a medium bowl, whisk together egg yolks, milk, oil and almond extract. these are your wet ingredients. pour wet ingredients into dry ingredients and mix with a spatula just until blended. this is your batter. in a separate bowl beat egg whites with a whisk until white and fluffy, like thick foam. pour beaten egg whites onto the batter, and fold them into the batter by mixing with a spatula using wide strokes. pour approximately 1/3-1/2 cup of batter onto the waffle iron, and close the lid. cook until waffle stops steaming, or according to waffle iron instructions. remove waffle from waffle iron, and repeat #7 until all batter is completed. divide large waffles into four quarters, and slice each piece length-wise. place desired amount of ice cream on one half of each waffle piece, sprinkle with sliced almonds and cover with remaining waffle half. dust with powdered sugar if desired. desserts & beverages" }, { "id": 44, "slug": "vegetable-fried-rice", "title": "Vegetable Fried Rice", "summary": "Quick vegetable fried rice with tender grains, mixed vegetables, and savory seasoning.", "subtitle": "", "yield": "4 servings", "yield_count": 4, "batch_label": "Family table", "ingredient_groups": [ { "title": null, "items": [ "3 cups cooked white rice", "3 tablespoons each, of finely chopped onion, celery, carrot and red pepper", "1/3 cup frozen peas", "1 tablespoon peanut oil or canola oil", "1 tablespoon low sodium soy sauce", "1/4 teaspoon sugar", "3-5 tablespoons hot water", "1 tablespoon finely chopped scallion for garnish, if desired", "*Any vegetable cut into small or thin pieces (so that it may cook quickly) may be stir-fried. The vegetables listed are suggestions." ] } ], "step_groups": [ { "title": null, "items": [ "Heat oil in a non-stick pan on high heat for 1 minute.", "Add onion and celery and stir-fry on medium-high heat 1-2 minutes, or until they begin to soften.", "Add carrot, red pepper, peas, (all other vegetables*), and 1 tablespoon of water. Stir-fry them for 1 minute.(Lower the heat if vegetables begin to brown)", "Mix in rice, soy sauce and sugar. Add 2-4 tablespoons of water (just enough water to allow the vegetables to steam in the rice).", "Cover and allow to steam for 1-2 minutes, or until all the vegetables are cooked and the rice is hot.", "Garnish with chopped scallion if desired.", "Variation: An egg may be added to the rice by clearing a space in the center of the pan, and pouring in a beaten egg. Scramble the egg as it cooks. When cooked through, mix in with rice and vegetables." ] } ], "ingredient_count": 9, "step_count": 7, "ingredients_flat": [ "3 cups cooked white rice", "3 tablespoons each, of finely chopped onion, celery, carrot and red pepper", "1/3 cup frozen peas", "1 tablespoon peanut oil or canola oil", "1 tablespoon low sodium soy sauce", "1/4 teaspoon sugar", "3-5 tablespoons hot water", "1 tablespoon finely chopped scallion for garnish, if desired", "*Any vegetable cut into small or thin pieces (so that it may cook quickly) may be stir-fried. The vegetables listed are suggestions." ], "steps_flat": [ "Heat oil in a non-stick pan on high heat for 1 minute.", "Add onion and celery and stir-fry on medium-high heat 1-2 minutes, or until they begin to soften.", "Add carrot, red pepper, peas, (all other vegetables*), and 1 tablespoon of water. Stir-fry them for 1 minute.(Lower the heat if vegetables begin to brown)", "Mix in rice, soy sauce and sugar. Add 2-4 tablespoons of water (just enough water to allow the vegetables to steam in the rice).", "Cover and allow to steam for 1-2 minutes, or until all the vegetables are cooked and the rice is hot.", "Garnish with chopped scallion if desired.", "Variation: An egg may be added to the rice by clearing a space in the center of the pan, and pouring in a beaten egg. Scramble the egg as it cooks. When cooked through, mix in with rice and vegetables." ], "notes": [], "category": { "slug": "main-courses-breads-and-salads", "name": "Main Courses, Breads & Salads", "nav_label": "Mains", "eyebrow": "Savory staples", "description": "Comfort-food standards, dinner ideas, soups, salads, breads, and classroom staples.", "accent": "sage" }, "path": "main-courses-breads-and-salads/vegetable-fried-rice/", "url": "https://www.justveg.com/main-courses-breads-and-salads/vegetable-fried-rice/", "rank": 15, "image": { "path": "assets/illustrations/vegetable-fried-rice.jpg", "alt": "A plated serving of Vegetable Fried Rice", "license": "CC BY-SA 4.0", "license_url": "https://creativecommons.org/licenses/by-sa/4.0", "artist": "Ganesh Mohan T", "credit": "Own work", "source_page": "https://commons.wikimedia.org/wiki/File%3AVegetable_fried_rice_from_Kerala.jpg", "source_file": "File:Vegetable fried rice from Kerala.jpg" }, "search_text": "vegetable fried rice quick vegetable fried rice with tender grains, mixed vegetables, and savory seasoning. 4 servings 3 cups cooked white rice 3 tablespoons each, of finely chopped onion, celery, carrot and red pepper 1/3 cup frozen peas 1 tablespoon peanut oil or canola oil 1 tablespoon low sodium soy sauce 1/4 teaspoon sugar 3-5 tablespoons hot water 1 tablespoon finely chopped scallion for garnish, if desired *any vegetable cut into small or thin pieces (so that it may cook quickly) may be stir-fried. the vegetables listed are suggestions. heat oil in a non-stick pan on high heat for 1 minute. add onion and celery and stir-fry on medium-high heat 1-2 minutes, or until they begin to soften. add carrot, red pepper, peas, (all other vegetables*), and 1 tablespoon of water. stir-fry them for 1 minute.(lower the heat if vegetables begin to brown) mix in rice, soy sauce and sugar. add 2-4 tablespoons of water (just enough water to allow the vegetables to steam in the rice). cover and allow to steam for 1-2 minutes, or until all the vegetables are cooked and the rice is hot. garnish with chopped scallion if desired. variation: an egg may be added to the rice by clearing a space in the center of the pan, and pouring in a beaten egg. scramble the egg as it cooks. when cooked through, mix in with rice and vegetables. main courses, breads & salads" }, { "id": 42, "slug": "tomato-noodle-soup", "title": "Tomato Noodle Soup", "summary": "Simple tomato noodle soup built for weeknight comfort and easy reheating.", "subtitle": "", "yield": "12-14 one cup servings", "yield_count": 13, "batch_label": "Crowd size", "ingredient_groups": [ { "title": null, "items": [ "1 large (28 ounce) can tomato puree", "3 small (14 1/2 ounce) cans low salt, fat free chicken broth", "2-3 cups cold water", "1/2 teaspoon dried basil", "1/2 teaspoon dried oregano", "1/2 teaspoon onion powder", "2 teaspoons sugar", "1/2 teaspoon salt (or more to taste)", "1 1/2 cups uncooked, small pasta noodles (small bows or orzo are good choices)", "1 tablespoon butter or olive oil", "Black pepper to taste" ] } ], "step_groups": [ { "title": null, "items": [ "In a large soup pot, stir together: tomato puree, broth, 2 cups of the water, basil, oregano, onion powder, sugar, and salt. Bring to a boil on high heat.", "Cover with a lid and lower heat to a simmer for about 5 minutes.", "Uncover and add dry noodles.", "Simmer uncovered until noodles are tender.", "Add part or all of remaining 1 cup of water to thin soup, if desired.", "Stir in butter or oil.", "Adjust for salt. Add pepper to taste.", "Serve." ] } ], "ingredient_count": 11, "step_count": 8, "ingredients_flat": [ "1 large (28 ounce) can tomato puree", "3 small (14 1/2 ounce) cans low salt, fat free chicken broth", "2-3 cups cold water", "1/2 teaspoon dried basil", "1/2 teaspoon dried oregano", "1/2 teaspoon onion powder", "2 teaspoons sugar", "1/2 teaspoon salt (or more to taste)", "1 1/2 cups uncooked, small pasta noodles (small bows or orzo are good choices)", "1 tablespoon butter or olive oil", "Black pepper to taste" ], "steps_flat": [ "In a large soup pot, stir together: tomato puree, broth, 2 cups of the water, basil, oregano, onion powder, sugar, and salt. Bring to a boil on high heat.", "Cover with a lid and lower heat to a simmer for about 5 minutes.", "Uncover and add dry noodles.", "Simmer uncovered until noodles are tender.", "Add part or all of remaining 1 cup of water to thin soup, if desired.", "Stir in butter or oil.", "Adjust for salt. Add pepper to taste.", "Serve." ], "notes": [], "category": { "slug": "main-courses-breads-and-salads", "name": "Main Courses, Breads & Salads", "nav_label": "Mains", "eyebrow": "Savory staples", "description": "Comfort-food standards, dinner ideas, soups, salads, breads, and classroom staples.", "accent": "sage" }, "path": "main-courses-breads-and-salads/tomato-noodle-soup/", "url": "https://www.justveg.com/main-courses-breads-and-salads/tomato-noodle-soup/", "rank": 16, "image": { "path": "assets/illustrations/tomato-noodle-soup.jpg", "alt": "A plated serving of Tomato Noodle Soup", "license": "CC BY-SA 2.0", "license_url": "https://creativecommons.org/licenses/by-sa/2.0", "artist": "Apeach316", "credit": "https://www.flickr.com/photos/164848124@N08/48879600396/", "source_page": "https://commons.wikimedia.org/wiki/File%3ATomato_noodle_soup_with_dumplings.jpg", "source_file": "File:Tomato noodle soup with dumplings.jpg" }, "search_text": "tomato noodle soup simple tomato noodle soup built for weeknight comfort and easy reheating. 12-14 one cup servings 1 large (28 ounce) can tomato puree 3 small (14 1/2 ounce) cans low salt, fat free chicken broth 2-3 cups cold water 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon onion powder 2 teaspoons sugar 1/2 teaspoon salt (or more to taste) 1 1/2 cups uncooked, small pasta noodles (small bows or orzo are good choices) 1 tablespoon butter or olive oil black pepper to taste in a large soup pot, stir together: tomato puree, broth, 2 cups of the water, basil, oregano, onion powder, sugar, and salt. bring to a boil on high heat. cover with a lid and lower heat to a simmer for about 5 minutes. uncover and add dry noodles. simmer uncovered until noodles are tender. add part or all of remaining 1 cup of water to thin soup, if desired. stir in butter or oil. adjust for salt. add pepper to taste. serve. main courses, breads & salads" }, { "id": 40, "slug": "stir-fried-noodles-and-broccoli", "title": "Stir-Fried Noodles And Broccoli", "summary": "Savory stir-fried noodles tossed with broccoli and a glossy pan sauce.", "subtitle": "", "yield": "8-10 servings", "yield_count": 9, "batch_label": "Family table", "ingredient_groups": [ { "title": null, "items": [ "1/2 cup soy sauce", "1/2 teaspoon sugar", "1/4 teaspoon onion powder", "1/4 teaspoon garlic powder", "3 tablespoons canola or olive oil", "1 pound long pasta or Chinese noodles, cooked", "3-4 cups broccoli florets, cut to bite-size and lightly steamed", "1/4 cup water" ] } ], "step_groups": [ { "title": null, "items": [ "In a small bowl, stir together: soy sauce, sugar, onion, and garlic powder. Set aside.", "In a large non-stick skillet, heat oil for 1 minute.", "Add noodles and broccoli to the skillet and stir-fry to coat evenly with oil.", "Add soy sauce mixture and stir-fry until all ingredients are evenly seasoned.", "Sprinkle the water by tablespoons over the noodles, cover and steam for a few minutes until all ingredients are hot, and broccoli is tender.(Add more water if necessary)", "Serve." ] } ], "ingredient_count": 8, "step_count": 6, "ingredients_flat": [ "1/2 cup soy sauce", "1/2 teaspoon sugar", "1/4 teaspoon onion powder", "1/4 teaspoon garlic powder", "3 tablespoons canola or olive oil", "1 pound long pasta or Chinese noodles, cooked", "3-4 cups broccoli florets, cut to bite-size and lightly steamed", "1/4 cup water" ], "steps_flat": [ "In a small bowl, stir together: soy sauce, sugar, onion, and garlic powder. Set aside.", "In a large non-stick skillet, heat oil for 1 minute.", "Add noodles and broccoli to the skillet and stir-fry to coat evenly with oil.", "Add soy sauce mixture and stir-fry until all ingredients are evenly seasoned.", "Sprinkle the water by tablespoons over the noodles, cover and steam for a few minutes until all ingredients are hot, and broccoli is tender.(Add more water if necessary)", "Serve." ], "notes": [], "category": { "slug": "main-courses-breads-and-salads", "name": "Main Courses, Breads & Salads", "nav_label": "Mains", "eyebrow": "Savory staples", "description": "Comfort-food standards, dinner ideas, soups, salads, breads, and classroom staples.", "accent": "sage" }, "path": "main-courses-breads-and-salads/stir-fried-noodles-and-broccoli/", "url": "https://www.justveg.com/main-courses-breads-and-salads/stir-fried-noodles-and-broccoli/", "rank": 17, "image": { "path": "assets/illustrations/stir-fried-noodles-and-broccoli.jpg", "alt": "A plated serving of Stir-Fried Noodles And Broccoli", "license": "CC BY 2.0", "license_url": "https://creativecommons.org/licenses/by/2.0", "artist": "Suzette - www.suzette.nu from Arnhem, Netherlands", "credit": "Broccoli Noodles", "source_page": "https://commons.wikimedia.org/wiki/File%3ABroccoli_Noodles_%283862393353%29.jpg", "source_file": "File:Broccoli Noodles (3862393353).jpg" }, "search_text": "stir-fried noodles and broccoli savory stir-fried noodles tossed with broccoli and a glossy pan sauce. 8-10 servings 1/2 cup soy sauce 1/2 teaspoon sugar 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 3 tablespoons canola or olive oil 1 pound long pasta or chinese noodles, cooked 3-4 cups broccoli florets, cut to bite-size and lightly steamed 1/4 cup water in a small bowl, stir together: soy sauce, sugar, onion, and garlic powder. set aside. in a large non-stick skillet, heat oil for 1 minute. add noodles and broccoli to the skillet and stir-fry to coat evenly with oil. add soy sauce mixture and stir-fry until all ingredients are evenly seasoned. sprinkle the water by tablespoons over the noodles, cover and steam for a few minutes until all ingredients are hot, and broccoli is tender.(add more water if necessary) serve. main courses, breads & salads" }, { "id": 38, "slug": "simple-quesadillas", "title": "Simple Quesadillas", "summary": "Golden skillet quesadillas with melted cheese and room for easy add-ins.", "subtitle": "Mexican Grilled Cheese", "yield": "2 servings", "yield_count": 2, "batch_label": "Small batch", "ingredient_groups": [ { "title": null, "items": [ "2 flour tortillas", "2-3 tablespoons grated cheese (Monterey Jack or Mozzarella)", "Pinch of Oregano" ] } ], "step_groups": [ { "title": null, "items": [ "Place one tortilla on a non-stick skillet and evenly cover the tortilla with grated cheese, then sprinkle the cheese with oregano.", "Place the second tortilla on top of the cheese covered tortilla.", "Cook on medium-high heat on one side for 1-2 minutes, gently pressing on top tortilla with a spatula, until cheese begins to melt.", "Turn the tortilla over with a spatula and heat the other side for 1-2 minutes, until cheese is completely melted.", "Cut into wedges and serve." ] } ], "ingredient_count": 3, "step_count": 5, "ingredients_flat": [ "2 flour tortillas", "2-3 tablespoons grated cheese (Monterey Jack or Mozzarella)", "Pinch of Oregano" ], "steps_flat": [ "Place one tortilla on a non-stick skillet and evenly cover the tortilla with grated cheese, then sprinkle the cheese with oregano.", "Place the second tortilla on top of the cheese covered tortilla.", "Cook on medium-high heat on one side for 1-2 minutes, gently pressing on top tortilla with a spatula, until cheese begins to melt.", "Turn the tortilla over with a spatula and heat the other side for 1-2 minutes, until cheese is completely melted.", "Cut into wedges and serve." ], "notes": [], "category": { "slug": "main-courses-breads-and-salads", "name": "Main Courses, Breads & Salads", "nav_label": "Mains", "eyebrow": "Savory staples", "description": "Comfort-food standards, dinner ideas, soups, salads, breads, and classroom staples.", "accent": "sage" }, "path": "main-courses-breads-and-salads/simple-quesadillas/", "url": "https://www.justveg.com/main-courses-breads-and-salads/simple-quesadillas/", "rank": 18, "image": { "path": "assets/illustrations/simple-quesadillas.jpg", "alt": "A plated serving of Simple Quesadillas", "license": "CC0", "license_url": "http://creativecommons.org/publicdomain/zero/1.0/deed.en", "artist": "Corn cheese", "credit": "Own work", "source_page": "https://commons.wikimedia.org/wiki/File%3ACheese_quesadilla.jpg", "source_file": "File:Cheese quesadilla.jpg" }, "search_text": "simple quesadillas golden skillet quesadillas with melted cheese and room for easy add-ins. mexican grilled cheese 2 servings 2 flour tortillas 2-3 tablespoons grated cheese (monterey jack or mozzarella) pinch of oregano place one tortilla on a non-stick skillet and evenly cover the tortilla with grated cheese, then sprinkle the cheese with oregano. place the second tortilla on top of the cheese covered tortilla. cook on medium-high heat on one side for 1-2 minutes, gently pressing on top tortilla with a spatula, until cheese begins to melt. turn the tortilla over with a spatula and heat the other side for 1-2 minutes, until cheese is completely melted. cut into wedges and serve. main courses, breads & salads" }, { "id": 36, "slug": "potato-galette", "title": "Potato Galette", "summary": "Crisp layered potato galette browned in a skillet and sliced into wedges.", "subtitle": "", "yield": "Serves 10-12", "yield_count": 11, "batch_label": "Crowd size", "ingredient_groups": [ { "title": null, "items": [ "10-12 Idaho baking potatoes peeled and steamed for approximately 15 minutes, until the center is just tender, then allowed to cool completely", "4 tablespoons clarified butter or olive oil", "1/4 teaspoon onion powder", "3/4 teaspoon salt", "Black pepper to taste", "1/4 cup water" ] } ], "step_groups": [ { "title": null, "items": [ "Grate steamed and cooled potatoes, and set aside in a bowl.", "Coat bottom of a 12\" skillet with 1 tablespoon of the butter or oil.", "Line skillet with a layer of grated potatoes. Sprinkle with 1/4 teaspoon salt, a pinch of onion powder, black pepper, and a tablespoon of butter or oil. Repeat the layering process of potatoes, onions, salt, pepper, and butter or oil until all of the grated potatoes are in the skillet, and all the seasonings are used.", "Place skillet on high heat", "Cook potatoes on high for 2-3 minutes, while pushing down on potatoes with a spatula.", "Lower heat to medium and sprinkle top of potatoes with water.", "If possible, cover with a lid that is able to press down on the potatoes as they cook. Otherwise, simply cover with a lid, and uncover to press down on potatoes with a spatula every 5minutes.", "Cook for15-20 minutes, until all the potatoes are hot, and the bottom is crispy and brown. (Lift the edge of the galette with a spatula during cooking to check browning, and adjust the heat as necessary)", "To serve, turn skillet over onto a large platter or baking sheet, so that the galette is browned side up. Cut into wedges and serve hot." ] } ], "ingredient_count": 6, "step_count": 9, "ingredients_flat": [ "10-12 Idaho baking potatoes peeled and steamed for approximately 15 minutes, until the center is just tender, then allowed to cool completely", "4 tablespoons clarified butter or olive oil", "1/4 teaspoon onion powder", "3/4 teaspoon salt", "Black pepper to taste", "1/4 cup water" ], "steps_flat": [ "Grate steamed and cooled potatoes, and set aside in a bowl.", "Coat bottom of a 12\" skillet with 1 tablespoon of the butter or oil.", "Line skillet with a layer of grated potatoes. Sprinkle with 1/4 teaspoon salt, a pinch of onion powder, black pepper, and a tablespoon of butter or oil. Repeat the layering process of potatoes, onions, salt, pepper, and butter or oil until all of the grated potatoes are in the skillet, and all the seasonings are used.", "Place skillet on high heat", "Cook potatoes on high for 2-3 minutes, while pushing down on potatoes with a spatula.", "Lower heat to medium and sprinkle top of potatoes with water.", "If possible, cover with a lid that is able to press down on the potatoes as they cook. Otherwise, simply cover with a lid, and uncover to press down on potatoes with a spatula every 5minutes.", "Cook for15-20 minutes, until all the potatoes are hot, and the bottom is crispy and brown. (Lift the edge of the galette with a spatula during cooking to check browning, and adjust the heat as necessary)", "To serve, turn skillet over onto a large platter or baking sheet, so that the galette is browned side up. Cut into wedges and serve hot." ], "notes": [], "category": { "slug": "main-courses-breads-and-salads", "name": "Main Courses, Breads & Salads", "nav_label": "Mains", "eyebrow": "Savory staples", "description": "Comfort-food standards, dinner ideas, soups, salads, breads, and classroom staples.", "accent": "sage" }, "path": "main-courses-breads-and-salads/potato-galette/", "url": "https://www.justveg.com/main-courses-breads-and-salads/potato-galette/", "rank": 19, "image": { "path": "assets/illustrations/potato-galette.jpg", "alt": "A plated serving of Potato Galette", "license": "Public domain", "license_url": "", "artist": "Pdphoto.org", "credit": "http://pdphoto.org/PictureDetail.php?mat=pdef&pg=5596", "source_page": "https://commons.wikimedia.org/wiki/File%3APotato_galettes_with_quail_eggs.jpg", "source_file": "File:Potato galettes with quail eggs.jpg" }, "search_text": "potato galette crisp layered potato galette browned in a skillet and sliced into wedges. serves 10-12 10-12 idaho baking potatoes peeled and steamed for approximately 15 minutes, until the center is just tender, then allowed to cool completely 4 tablespoons clarified butter or olive oil 1/4 teaspoon onion powder 3/4 teaspoon salt black pepper to taste 1/4 cup water grate steamed and cooled potatoes, and set aside in a bowl. coat bottom of a 12\" skillet with 1 tablespoon of the butter or oil. line skillet with a layer of grated potatoes. sprinkle with 1/4 teaspoon salt, a pinch of onion powder, black pepper, and a tablespoon of butter or oil. repeat the layering process of potatoes, onions, salt, pepper, and butter or oil until all of the grated potatoes are in the skillet, and all the seasonings are used. place skillet on high heat cook potatoes on high for 2-3 minutes, while pushing down on potatoes with a spatula. lower heat to medium and sprinkle top of potatoes with water. if possible, cover with a lid that is able to press down on the potatoes as they cook. otherwise, simply cover with a lid, and uncover to press down on potatoes with a spatula every 5minutes. cook for15-20 minutes, until all the potatoes are hot, and the bottom is crispy and brown. (lift the edge of the galette with a spatula during cooking to check browning, and adjust the heat as necessary) to serve, turn skillet over onto a large platter or baking sheet, so that the galette is browned side up. cut into wedges and serve hot. main courses, breads & salads" }, { "id": 34, "slug": "pumpkin-raisin-scones", "title": "Pumpkin Raisin Scones", "summary": "Soft pumpkin scones packed with raisins, pecans, and warm baking spices.", "subtitle": "", "yield": "Makes about 36 scones", "yield_count": 36, "batch_label": "Crowd size", "ingredient_groups": [ { "title": null, "items": [ "4 cups flour", "4 teaspoons baking powder", "1/4 teaspoons baking soda", "1/2 teaspoon ground ginger", "1/2 teaspoon allspice", "4 teaspoons cinnamon", "1/2 teaspoon ground cloves", "1 teaspoon salt", "3/4 cup butter, softened", "2 1/4 cups sugar, plus 4 tablespoons for the topping", "2 eggs, well beaten", "1 can (15 ounces) pumpkin", "1 cup pecans, finely chopped", "2 cups raisins" ] } ], "step_groups": [ { "title": null, "items": [ "Heat the oven to 375 degrees. Lightly grease 2 cookie sheets or line with parchment paper.", "In a large bowl, stir together the flour, baking powder, baking soda, ginger, allspice, 1 teaspoon of the cinnamon, cloves, and salt. Set aside.", "Using an electric mixer on medium speed, cream the butter until it's fluffy, then slowly add the 2 1/4 cups of sugar. Once it's blended in, add the eggs and pumpkin. Now slowly mix in the dry ingredients.", "Stir in the pecans and raisins by hand, then use a tablespoon to drop the mixture onto the cookie sheet, leaving 2 inches between each scone. With the back of the spoon, flatten the scones, In a small bowl, stir together the remaining 3 teaspoons of cinnamon and 4 tablespoons of sugar and sprinkle that mixture on top.", "Bake them for 8 to 12 minutes, until golden brown. Let them cool for 5 minutes on the cookie sheets, then use a spatula to move them to a wire rack to cool for 10 more.", "Serve and enjoy!" ] } ], "ingredient_count": 14, "step_count": 6, "ingredients_flat": [ "4 cups flour", "4 teaspoons baking powder", "1/4 teaspoons baking soda", "1/2 teaspoon ground ginger", "1/2 teaspoon allspice", "4 teaspoons cinnamon", "1/2 teaspoon ground cloves", "1 teaspoon salt", "3/4 cup butter, softened", "2 1/4 cups sugar, plus 4 tablespoons for the topping", "2 eggs, well beaten", "1 can (15 ounces) pumpkin", "1 cup pecans, finely chopped", "2 cups raisins" ], "steps_flat": [ "Heat the oven to 375 degrees. Lightly grease 2 cookie sheets or line with parchment paper.", "In a large bowl, stir together the flour, baking powder, baking soda, ginger, allspice, 1 teaspoon of the cinnamon, cloves, and salt. Set aside.", "Using an electric mixer on medium speed, cream the butter until it's fluffy, then slowly add the 2 1/4 cups of sugar. Once it's blended in, add the eggs and pumpkin. Now slowly mix in the dry ingredients.", "Stir in the pecans and raisins by hand, then use a tablespoon to drop the mixture onto the cookie sheet, leaving 2 inches between each scone. With the back of the spoon, flatten the scones, In a small bowl, stir together the remaining 3 teaspoons of cinnamon and 4 tablespoons of sugar and sprinkle that mixture on top.", "Bake them for 8 to 12 minutes, until golden brown. Let them cool for 5 minutes on the cookie sheets, then use a spatula to move them to a wire rack to cool for 10 more.", "Serve and enjoy!" ], "notes": [], "category": { "slug": "main-courses-breads-and-salads", "name": "Main Courses, Breads & Salads", "nav_label": "Mains", "eyebrow": "Savory staples", "description": "Comfort-food standards, dinner ideas, soups, salads, breads, and classroom staples.", "accent": "sage" }, "path": "main-courses-breads-and-salads/pumpkin-raisin-scones/", "url": "https://www.justveg.com/main-courses-breads-and-salads/pumpkin-raisin-scones/", "rank": 20, "image": { "path": "assets/illustrations/pumpkin-raisin-scones.jpg", "alt": "A plated serving of Pumpkin Raisin Scones", "license": "CC BY-SA 4.0", "license_url": "https://creativecommons.org/licenses/by-sa/4.0", "artist": "Finbar.concaig", "credit": "Own work", "source_page": "https://commons.wikimedia.org/wiki/File%3APumpkin_Scones.jpg", "source_file": "File:Pumpkin Scones.jpg" }, "search_text": "pumpkin raisin scones soft pumpkin scones packed with raisins, pecans, and warm baking spices. makes about 36 scones 4 cups flour 4 teaspoons baking powder 1/4 teaspoons baking soda 1/2 teaspoon ground ginger 1/2 teaspoon allspice 4 teaspoons cinnamon 1/2 teaspoon ground cloves 1 teaspoon salt 3/4 cup butter, softened 2 1/4 cups sugar, plus 4 tablespoons for the topping 2 eggs, well beaten 1 can (15 ounces) pumpkin 1 cup pecans, finely chopped 2 cups raisins heat the oven to 375 degrees. lightly grease 2 cookie sheets or line with parchment paper. in a large bowl, stir together the flour, baking powder, baking soda, ginger, allspice, 1 teaspoon of the cinnamon, cloves, and salt. set aside. using an electric mixer on medium speed, cream the butter until it's fluffy, then slowly add the 2 1/4 cups of sugar. once it's blended in, add the eggs and pumpkin. now slowly mix in the dry ingredients. stir in the pecans and raisins by hand, then use a tablespoon to drop the mixture onto the cookie sheet, leaving 2 inches between each scone. with the back of the spoon, flatten the scones, in a small bowl, stir together the remaining 3 teaspoons of cinnamon and 4 tablespoons of sugar and sprinkle that mixture on top. bake them for 8 to 12 minutes, until golden brown. let them cool for 5 minutes on the cookie sheets, then use a spatula to move them to a wire rack to cool for 10 more. serve and enjoy! main courses, breads & salads" }, { "id": 32, "slug": "pizza", "title": "Pizza", "summary": "Homemade pan pizza with scratch dough, mozzarella, and any toppings you like.", "subtitle": "", "yield": "Makes four 12-inch pizzas", "yield_count": 4, "batch_label": "Family table", "ingredient_groups": [ { "title": null, "items": [ "4 1/2 cups flour", "1 package active dry yeast", "1 1/2 teaspoons salt", "1 tablespoon sugar", "2 cups warm water", "1/4 cup olive oil (for greasing pan and dough)", "1/3 cup tomato sauce (per pizza)", "8oz. finely chopped or grated mozzarella cheese (per pizza)", "Any additional toppings of your choice" ] } ], "step_groups": [ { "title": null, "items": [ "In large bowl, put 2 cups of the flour. Add yeast, salt and sugar. Mix with a fork.", "Add 2 cups warm water to the flour mixture.", "Mix with an electric mixer on low for 1 minute, then on high for 2 minutes.", "Add remaining 2 1/2 cups of flour and mix with a wooden spoon until dough is forming into a ball. Then mix with your hands until the ball can be transferred to a hard surface for kneading.", "Transfer dough onto floured surface and begin kneading. Sprinkle the dough with small amounts of flour as you knead it, to prevent the dough from being sticky. Knead the dough for 3-5 minutes, until dough is soft and smooth.", "Warm a large ceramic or Pyrex bowl by running under warm water for a few minutes. Then dry thoroughly with a towel.", "Coat the inside of the bowl with olive oil. Place dough inside of the bowl and coat the top surface with a small amount of olive oil. Cover with a clean, damp kitchen towel and set the bowl in a warm place to rise for approximately 1 hour. The dough should double in size with rising.", "Preheat oven to 475 degrees for 15 minutes.", "Lightly grease pizza pan with olive oil.", "After the dough has doubled in size, divide the dough into 4 equal parts (for each 12-inch pizza pan, use one of the 4 parts). Place dough on greased pan and spread flat evenly with your fingers.", "Spread tomato sauce evenly over pizza.", "Add toppings (grated cheese, vegetables, meats, etc.)", "Bake on the middle rack of the oven at 475 degrees for 5 to 10 minutes, depending on thickness of dough and toppings. Pizza will be done when crust is brown and toppings are hot." ] } ], "ingredient_count": 9, "step_count": 13, "ingredients_flat": [ "4 1/2 cups flour", "1 package active dry yeast", "1 1/2 teaspoons salt", "1 tablespoon sugar", "2 cups warm water", "1/4 cup olive oil (for greasing pan and dough)", "1/3 cup tomato sauce (per pizza)", "8oz. finely chopped or grated mozzarella cheese (per pizza)", "Any additional toppings of your choice" ], "steps_flat": [ "In large bowl, put 2 cups of the flour. Add yeast, salt and sugar. Mix with a fork.", "Add 2 cups warm water to the flour mixture.", "Mix with an electric mixer on low for 1 minute, then on high for 2 minutes.", "Add remaining 2 1/2 cups of flour and mix with a wooden spoon until dough is forming into a ball. Then mix with your hands until the ball can be transferred to a hard surface for kneading.", "Transfer dough onto floured surface and begin kneading. Sprinkle the dough with small amounts of flour as you knead it, to prevent the dough from being sticky. Knead the dough for 3-5 minutes, until dough is soft and smooth.", "Warm a large ceramic or Pyrex bowl by running under warm water for a few minutes. Then dry thoroughly with a towel.", "Coat the inside of the bowl with olive oil. Place dough inside of the bowl and coat the top surface with a small amount of olive oil. Cover with a clean, damp kitchen towel and set the bowl in a warm place to rise for approximately 1 hour. The dough should double in size with rising.", "Preheat oven to 475 degrees for 15 minutes.", "Lightly grease pizza pan with olive oil.", "After the dough has doubled in size, divide the dough into 4 equal parts (for each 12-inch pizza pan, use one of the 4 parts). Place dough on greased pan and spread flat evenly with your fingers.", "Spread tomato sauce evenly over pizza.", "Add toppings (grated cheese, vegetables, meats, etc.)", "Bake on the middle rack of the oven at 475 degrees for 5 to 10 minutes, depending on thickness of dough and toppings. Pizza will be done when crust is brown and toppings are hot." ], "notes": [], "category": { "slug": "main-courses-breads-and-salads", "name": "Main Courses, Breads & Salads", "nav_label": "Mains", "eyebrow": "Savory staples", "description": "Comfort-food standards, dinner ideas, soups, salads, breads, and classroom staples.", "accent": "sage" }, "path": "main-courses-breads-and-salads/pizza/", "url": "https://www.justveg.com/main-courses-breads-and-salads/pizza/", "rank": 21, "image": { "path": "assets/illustrations/pizza.jpg", "alt": "A plated serving of Pizza", "license": "CC BY-SA 4.0", "license_url": "https://creativecommons.org/licenses/by-sa/4.0", "artist": "Petar Milošević", "credit": "Own work", "source_page": "https://commons.wikimedia.org/wiki/File%3AVegetarian_Pizza.jpg", "source_file": "File:Vegetarian Pizza.jpg" }, "search_text": "pizza homemade pan pizza with scratch dough, mozzarella, and any toppings you like. makes four 12-inch pizzas 4 1/2 cups flour 1 package active dry yeast 1 1/2 teaspoons salt 1 tablespoon sugar 2 cups warm water 1/4 cup olive oil (for greasing pan and dough) 1/3 cup tomato sauce (per pizza) 8oz. finely chopped or grated mozzarella cheese (per pizza) any additional toppings of your choice in large bowl, put 2 cups of the flour. add yeast, salt and sugar. mix with a fork. add 2 cups warm water to the flour mixture. mix with an electric mixer on low for 1 minute, then on high for 2 minutes. add remaining 2 1/2 cups of flour and mix with a wooden spoon until dough is forming into a ball. then mix with your hands until the ball can be transferred to a hard surface for kneading. transfer dough onto floured surface and begin kneading. sprinkle the dough with small amounts of flour as you knead it, to prevent the dough from being sticky. knead the dough for 3-5 minutes, until dough is soft and smooth. warm a large ceramic or pyrex bowl by running under warm water for a few minutes. then dry thoroughly with a towel. coat the inside of the bowl with olive oil. place dough inside of the bowl and coat the top surface with a small amount of olive oil. cover with a clean, damp kitchen towel and set the bowl in a warm place to rise for approximately 1 hour. the dough should double in size with rising. preheat oven to 475 degrees for 15 minutes. lightly grease pizza pan with olive oil. after the dough has doubled in size, divide the dough into 4 equal parts (for each 12-inch pizza pan, use one of the 4 parts). place dough on greased pan and spread flat evenly with your fingers. spread tomato sauce evenly over pizza. add toppings (grated cheese, vegetables, meats, etc.) bake on the middle rack of the oven at 475 degrees for 5 to 10 minutes, depending on thickness of dough and toppings. pizza will be done when crust is brown and toppings are hot. main courses, breads & salads" }, { "id": 30, "slug": "noodle-stir-fry-with-chicken-and-broccoli", "title": "Noodle Stir-Fry With Chicken And Broccoli", "summary": "Chicken, broccoli, and noodles tossed in a quick honey-soy marinade.", "subtitle": "", "yield": "8-10 servings", "yield_count": 9, "batch_label": "Family table", "ingredient_groups": [ { "title": null, "items": [ "2 pounds boneless, skinless, chicken breasts cut into thin strips", "4 tablespoons honey", "1/2 cup soy sauce", "2 tablespoons lime juice", "1/4 cup canola oil", "1 pound Chinese noodles or long pasta noodles, cooked", "3-4 cups broccoli florets, cut to bite-size and lightly steamed", "Red pepper flakes, if desired" ] } ], "step_groups": [ { "title": null, "items": [ "In a small bowl, whisk together honey, soy sauce, lime juice and oil. This is your marinade.", "Place chicken in a medium bowl or large Ziploc bag.", "Pour 3/4 of the marinade over the chicken, and mix well. Set aside the remaining marinade.", "Heat a large non-stick skillet for about one minute on high heat.", "Add the marinated chicken to the hot skillet and saute the chicken on medium-high heat until thoroughly cooked, about 6-8 minutes.", "Add the noodles, broccoli, and remaining marinade to the skillet. Saute for a few minutes until noodles and broccoli are coated with marinade, and all ingredients are hot.", "Sprinkle with red pepper flakes, if desired, and serve." ] } ], "ingredient_count": 8, "step_count": 7, "ingredients_flat": [ "2 pounds boneless, skinless, chicken breasts cut into thin strips", "4 tablespoons honey", "1/2 cup soy sauce", "2 tablespoons lime juice", "1/4 cup canola oil", "1 pound Chinese noodles or long pasta noodles, cooked", "3-4 cups broccoli florets, cut to bite-size and lightly steamed", "Red pepper flakes, if desired" ], "steps_flat": [ "In a small bowl, whisk together honey, soy sauce, lime juice and oil. This is your marinade.", "Place chicken in a medium bowl or large Ziploc bag.", "Pour 3/4 of the marinade over the chicken, and mix well. Set aside the remaining marinade.", "Heat a large non-stick skillet for about one minute on high heat.", "Add the marinated chicken to the hot skillet and saute the chicken on medium-high heat until thoroughly cooked, about 6-8 minutes.", "Add the noodles, broccoli, and remaining marinade to the skillet. Saute for a few minutes until noodles and broccoli are coated with marinade, and all ingredients are hot.", "Sprinkle with red pepper flakes, if desired, and serve." ], "notes": [], "category": { "slug": "main-courses-breads-and-salads", "name": "Main Courses, Breads & Salads", "nav_label": "Mains", "eyebrow": "Savory staples", "description": "Comfort-food standards, dinner ideas, soups, salads, breads, and classroom staples.", "accent": "sage" }, "path": "main-courses-breads-and-salads/noodle-stir-fry-with-chicken-and-broccoli/", "url": "https://www.justveg.com/main-courses-breads-and-salads/noodle-stir-fry-with-chicken-and-broccoli/", "rank": 22, "image": { "path": "assets/illustrations/noodle-stir-fry-with-chicken-and-broccoli.jpg", "alt": "A plated serving of Noodle Stir-Fry With Chicken And Broccoli", "license": "CC BY 2.0", "license_url": "https://creativecommons.org/licenses/by/2.0", "artist": "jeffreyw", "credit": "Mmm... noodle stir fry with chicken, shrimp, and broccoli", "source_page": "https://commons.wikimedia.org/wiki/File%3ANoodle_stir_fry_with_chicken%2C_shrimp%2C_and_broccoli_%2818471621051%29.jpg", "source_file": "File:Noodle stir fry with chicken, shrimp, and broccoli (18471621051).jpg" }, "search_text": "noodle stir-fry with chicken and broccoli chicken, broccoli, and noodles tossed in a quick honey-soy marinade. 8-10 servings 2 pounds boneless, skinless, chicken breasts cut into thin strips 4 tablespoons honey 1/2 cup soy sauce 2 tablespoons lime juice 1/4 cup canola oil 1 pound chinese noodles or long pasta noodles, cooked 3-4 cups broccoli florets, cut to bite-size and lightly steamed red pepper flakes, if desired in a small bowl, whisk together honey, soy sauce, lime juice and oil. this is your marinade. place chicken in a medium bowl or large ziploc bag. pour 3/4 of the marinade over the chicken, and mix well. set aside the remaining marinade. heat a large non-stick skillet for about one minute on high heat. add the marinated chicken to the hot skillet and saute the chicken on medium-high heat until thoroughly cooked, about 6-8 minutes. add the noodles, broccoli, and remaining marinade to the skillet. saute for a few minutes until noodles and broccoli are coated with marinade, and all ingredients are hot. sprinkle with red pepper flakes, if desired, and serve. main courses, breads & salads" }, { "id": 28, "slug": "noodles-and-vegetables-en-papillote", "title": "Noodles And Vegetables En Papillote", "summary": "Pasta and vegetables baked en papillote in a parchment packet for one.", "subtitle": "Cooked in a paper package", "yield": "1 serving", "yield_count": 1, "batch_label": "Small batch", "ingredient_groups": [ { "title": null, "items": [ "1 cup cooked pasta noodles (long or short fusilli is a good choice)", "1-2 teaspoons olive oil or clarified butter", "1/4 cup tomato sauce (optional)", "2/3 cup total of any chopped fresh vegetables (broccoli, zucchini, or mushrooms are a good choice)", "Pinch of oregano, garlic powder, basil, or any herb desired", "1/4 cup grated cheese, such as mozzarella (optional)", "Salt and pepper to taste", "1-2 teaspoons of water", "1 large sheet of parchment paper (for cooking/baking), or aluminum foil" ] } ], "step_groups": [ { "title": null, "items": [ "Preheat oven to 375 degrees", "Make the papillote by folding the parchment paper in half, and cutting out the shape of half a heart. Unfold the paper and brush the face-up surface of the heart with olive oil or butter.", "On one half of the greased heart, place cooked noodles, tomato sauce (if using), vegetables, herbs, salt and pepper and grated cheese (if using). If you are not using tomato sauce, top filling with a small amount of olive oil or butter.", "Sprinkle filling with 1-2 teaspoons of water.", "Fold other half of the hearts over the filling to have edges meet.", "Make continuous folds around the edge of the heart, so that the package is completely sealed.", "Place papillote on a baking sheet and bake at 375 degrees for 5-9 minutes.", "Remove from oven and place on a serving dish to serve. Cut an X in the paper or foil to open. Be careful as contents will be steaming." ] } ], "ingredient_count": 9, "step_count": 8, "ingredients_flat": [ "1 cup cooked pasta noodles (long or short fusilli is a good choice)", "1-2 teaspoons olive oil or clarified butter", "1/4 cup tomato sauce (optional)", "2/3 cup total of any chopped fresh vegetables (broccoli, zucchini, or mushrooms are a good choice)", "Pinch of oregano, garlic powder, basil, or any herb desired", "1/4 cup grated cheese, such as mozzarella (optional)", "Salt and pepper to taste", "1-2 teaspoons of water", "1 large sheet of parchment paper (for cooking/baking), or aluminum foil" ], "steps_flat": [ "Preheat oven to 375 degrees", "Make the papillote by folding the parchment paper in half, and cutting out the shape of half a heart. Unfold the paper and brush the face-up surface of the heart with olive oil or butter.", "On one half of the greased heart, place cooked noodles, tomato sauce (if using), vegetables, herbs, salt and pepper and grated cheese (if using). If you are not using tomato sauce, top filling with a small amount of olive oil or butter.", "Sprinkle filling with 1-2 teaspoons of water.", "Fold other half of the hearts over the filling to have edges meet.", "Make continuous folds around the edge of the heart, so that the package is completely sealed.", "Place papillote on a baking sheet and bake at 375 degrees for 5-9 minutes.", "Remove from oven and place on a serving dish to serve. Cut an X in the paper or foil to open. Be careful as contents will be steaming." ], "notes": [], "category": { "slug": "main-courses-breads-and-salads", "name": "Main Courses, Breads & Salads", "nav_label": "Mains", "eyebrow": "Savory staples", "description": "Comfort-food standards, dinner ideas, soups, salads, breads, and classroom staples.", "accent": "sage" }, "path": "main-courses-breads-and-salads/noodles-and-vegetables-en-papillote/", "url": "https://www.justveg.com/main-courses-breads-and-salads/noodles-and-vegetables-en-papillote/", "rank": 23, "image": { "path": "assets/illustrations/noodles-and-vegetables-en-papillote.jpg", "alt": "A plated serving of Noodles And Vegetables En Papillote", "license": "CC BY 3.0", "license_url": "https://creativecommons.org/licenses/by/3.0", "artist": "Jiaqian AirplaneFan", "credit": "https://web.archive.org/web/20161024134233/http://www.panoramio.com/photo/76004078", "source_page": "https://commons.wikimedia.org/wiki/File%3AItalian_vegetable_pasta_in_Guido_%5E_Angelina_Restaurant_-_panoramio.jpg", "source_file": "File:Italian vegetable pasta in Guido ^ Angelina Restaurant - panoramio.jpg" }, "search_text": "noodles and vegetables en papillote pasta and vegetables baked en papillote in a parchment packet for one. cooked in a paper package 1 serving 1 cup cooked pasta noodles (long or short fusilli is a good choice) 1-2 teaspoons olive oil or clarified butter 1/4 cup tomato sauce (optional) 2/3 cup total of any chopped fresh vegetables (broccoli, zucchini, or mushrooms are a good choice) pinch of oregano, garlic powder, basil, or any herb desired 1/4 cup grated cheese, such as mozzarella (optional) salt and pepper to taste 1-2 teaspoons of water 1 large sheet of parchment paper (for cooking/baking), or aluminum foil preheat oven to 375 degrees make the papillote by folding the parchment paper in half, and cutting out the shape of half a heart. unfold the paper and brush the face-up surface of the heart with olive oil or butter. on one half of the greased heart, place cooked noodles, tomato sauce (if using), vegetables, herbs, salt and pepper and grated cheese (if using). if you are not using tomato sauce, top filling with a small amount of olive oil or butter. sprinkle filling with 1-2 teaspoons of water. fold other half of the hearts over the filling to have edges meet. make continuous folds around the edge of the heart, so that the package is completely sealed. place papillote on a baking sheet and bake at 375 degrees for 5-9 minutes. remove from oven and place on a serving dish to serve. cut an x in the paper or foil to open. be careful as contents will be steaming. main courses, breads & salads" }, { "id": 26, "slug": "meatballs-and-tomato-sauce-served-over-pasta", "title": "Meatballs And Tomato Sauce - Served Over Pasta", "summary": "Tender meatballs simmered in tomato sauce and served over pasta.", "subtitle": "", "yield": "8-10 servings", "yield_count": 9, "batch_label": "Family table", "ingredient_groups": [ { "title": "Tomato Sauce", "items": [ "2 cloves crushed garlic", "1 small onion finely chopped", "1 tablespoon olive oil", "1 can (28 ounces) tomato puree", "1 can (28 ounces) crushed tomatoes", "3 tablespoons tomato paste", "1/2 teaspoon dried basil", "1/2 teaspoon dried oregano", "1/2 teaspoon sugar", "1 bay leaf", "Salt to taste." ] }, { "title": "Meatballs", "items": [ "1 1/2 pounds lean ground meat (sirloin, round, or turkey are good choices)", "1/2 teaspoon dried basil", "1/2 teaspoon dried oregano", "1/8 teaspoon garlic powder", "1/2 teaspoon onion powder", "1/4 teaspoon salt", "1/8 teaspoon black pepper", "1/4 cup plain breadcrumbs", "1 egg", "1 tablespoon cold water", "1/2 teaspoon olive oil + 3 tablespoons olive oil for frying" ] }, { "title": "Procedure for Tomato Sauce", "items": [ "1. In a large non-stick pot heat 1 tablespoon of olive oil on high heat for one minute.", "2. Lower heat to medium, add garlic and onion and saute until onion is slightly softened.(Adjust heat to avoid burning the garlic or onion)", "3. Add tomato puree, crushed tomatoes, tomato paste, basil, oregano, sugar and bay leaf. Stir.", "4. Partially cover the pot with a lid, and allow to simmer while preparing the meatballs.(see following recipe)" ] }, { "title": "Procedure for Meatballs", "items": [ "1. In a large bowl mix together ground meat, basil, oregano, garlic powder, onion powder, salt, pepper, egg, breadcrumbs, water and 1/2 teaspoon olive oil.", "2. Shape meat mixture into small balls and place on a plate.", "3. Heat 3 tablespoons of olive oil in a large non-stick skillet for about a minute.", "4. Lower heat to medium-high and add meatballs, one at a time, to the hot skillet.", "5. Brown the meatballs evenly on all sides.", "6. Transfer meatballs to the pot of prepared tomato sauce.", "7. Partially cover the pot with a lid, and simmer for at least 35-45 minutes( or longer for a richer taste)", "8. Adjust for salt and serve spooned over pasta." ] } ], "step_groups": [ { "title": null, "items": [] } ], "ingredient_count": 34, "step_count": 0, "ingredients_flat": [ "2 cloves crushed garlic", "1 small onion finely chopped", "1 tablespoon olive oil", "1 can (28 ounces) tomato puree", "1 can (28 ounces) crushed tomatoes", "3 tablespoons tomato paste", "1/2 teaspoon dried basil", "1/2 teaspoon dried oregano", "1/2 teaspoon sugar", "1 bay leaf", "Salt to taste.", "1 1/2 pounds lean ground meat (sirloin, round, or turkey are good choices)", "1/2 teaspoon dried basil", "1/2 teaspoon dried oregano", "1/8 teaspoon garlic powder", "1/2 teaspoon onion powder", "1/4 teaspoon salt", "1/8 teaspoon black pepper", "1/4 cup plain breadcrumbs", "1 egg", "1 tablespoon cold water", "1/2 teaspoon olive oil + 3 tablespoons olive oil for frying", "1. In a large non-stick pot heat 1 tablespoon of olive oil on high heat for one minute.", "2. Lower heat to medium, add garlic and onion and saute until onion is slightly softened.(Adjust heat to avoid burning the garlic or onion)", "3. Add tomato puree, crushed tomatoes, tomato paste, basil, oregano, sugar and bay leaf. Stir.", "4. Partially cover the pot with a lid, and allow to simmer while preparing the meatballs.(see following recipe)", "1. In a large bowl mix together ground meat, basil, oregano, garlic powder, onion powder, salt, pepper, egg, breadcrumbs, water and 1/2 teaspoon olive oil.", "2. Shape meat mixture into small balls and place on a plate.", "3. Heat 3 tablespoons of olive oil in a large non-stick skillet for about a minute.", "4. Lower heat to medium-high and add meatballs, one at a time, to the hot skillet.", "5. Brown the meatballs evenly on all sides.", "6. Transfer meatballs to the pot of prepared tomato sauce.", "7. Partially cover the pot with a lid, and simmer for at least 35-45 minutes( or longer for a richer taste)", "8. Adjust for salt and serve spooned over pasta." ], "steps_flat": [], "notes": [], "category": { "slug": "main-courses-breads-and-salads", "name": "Main Courses, Breads & Salads", "nav_label": "Mains", "eyebrow": "Savory staples", "description": "Comfort-food standards, dinner ideas, soups, salads, breads, and classroom staples.", "accent": "sage" }, "path": "main-courses-breads-and-salads/meatballs-and-tomato-sauce-served-over-pasta/", "url": "https://www.justveg.com/main-courses-breads-and-salads/meatballs-and-tomato-sauce-served-over-pasta/", "rank": 24, "image": { "path": "assets/illustrations/meatballs-and-tomato-sauce-served-over-pasta.jpg", "alt": "A plated serving of Meatballs And Tomato Sauce - Served Over Pasta", "license": "CC BY 2.0", "license_url": "https://creativecommons.org/licenses/by/2.0", "artist": "jeffreyw", "credit": "Mmm... meatballs", "source_page": "https://commons.wikimedia.org/wiki/File%3ASpaghetti_and_meatballs_1.jpg", "source_file": "File:Spaghetti and meatballs 1.jpg" }, "search_text": "meatballs and tomato sauce - served over pasta tender meatballs simmered in tomato sauce and served over pasta. 8-10 servings 2 cloves crushed garlic 1 small onion finely chopped 1 tablespoon olive oil 1 can (28 ounces) tomato puree 1 can (28 ounces) crushed tomatoes 3 tablespoons tomato paste 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon sugar 1 bay leaf salt to taste. 1 1/2 pounds lean ground meat (sirloin, round, or turkey are good choices) 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/8 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt 1/8 teaspoon black pepper 1/4 cup plain breadcrumbs 1 egg 1 tablespoon cold water 1/2 teaspoon olive oil + 3 tablespoons olive oil for frying 1. in a large non-stick pot heat 1 tablespoon of olive oil on high heat for one minute. 2. lower heat to medium, add garlic and onion and saute until onion is slightly softened.(adjust heat to avoid burning the garlic or onion) 3. add tomato puree, crushed tomatoes, tomato paste, basil, oregano, sugar and bay leaf. stir. 4. partially cover the pot with a lid, and allow to simmer while preparing the meatballs.(see following recipe) 1. in a large bowl mix together ground meat, basil, oregano, garlic powder, onion powder, salt, pepper, egg, breadcrumbs, water and 1/2 teaspoon olive oil. 2. shape meat mixture into small balls and place on a plate. 3. heat 3 tablespoons of olive oil in a large non-stick skillet for about a minute. 4. lower heat to medium-high and add meatballs, one at a time, to the hot skillet. 5. brown the meatballs evenly on all sides. 6. transfer meatballs to the pot of prepared tomato sauce. 7. partially cover the pot with a lid, and simmer for at least 35-45 minutes( or longer for a richer taste) 8. adjust for salt and serve spooned over pasta. main courses, breads & salads" }, { "id": 24, "slug": "lemon-chicken", "title": "Lemon Chicken", "summary": "Pan-browned lemon chicken finished in a bright broth and citrus sauce.", "subtitle": "", "yield": "6-8 servings", "yield_count": 7, "batch_label": "Family table", "ingredient_groups": [ { "title": null, "items": [ "2 pounds boneless, skinless chicken breast, cut into 1 inch x 2 inch pieces", "2 eggs", "2 cups flour", "1/2 teaspoon salt", "1/8 teaspoon garlic powder", "1/8 teaspoon onion powder", "1/8 teaspoon pepper", "Juice of two lemons", "1 can (14 1/2 ounce) low salt, fat-free chicken broth", "3 tablespoons oil (canola, peanut or olive oil are good choices)" ] } ], "step_groups": [ { "title": null, "items": [ "Beat eggs in a medium bowl and set aside.", "In a large bowl combine: flour, salt, garlic powder, onion powder, and pepper. Mix with a fork. This is seasoned flour.", "Using a fork, dip each piece of chicken into the egg, then coat with seasoned flour. Set floured chicken on a plate.", "Heat a large non-stick pan.", "Add oil and heat for one minute.", "One piece at a time, add chicken to the skillet, browning chicken on both sides.(Use more oil if necessary)", "Gently pour lemon juice and broth over chicken pieces.", "Cover with a lid, lower heat, and simmer for 20 minutes.", "Serve. (Lemon chicken is best served with rice or noodles.)" ] } ], "ingredient_count": 10, "step_count": 9, "ingredients_flat": [ "2 pounds boneless, skinless chicken breast, cut into 1 inch x 2 inch pieces", "2 eggs", "2 cups flour", "1/2 teaspoon salt", "1/8 teaspoon garlic powder", "1/8 teaspoon onion powder", "1/8 teaspoon pepper", "Juice of two lemons", "1 can (14 1/2 ounce) low salt, fat-free chicken broth", "3 tablespoons oil (canola, peanut or olive oil are good choices)" ], "steps_flat": [ "Beat eggs in a medium bowl and set aside.", "In a large bowl combine: flour, salt, garlic powder, onion powder, and pepper. Mix with a fork. This is seasoned flour.", "Using a fork, dip each piece of chicken into the egg, then coat with seasoned flour. Set floured chicken on a plate.", "Heat a large non-stick pan.", "Add oil and heat for one minute.", "One piece at a time, add chicken to the skillet, browning chicken on both sides.(Use more oil if necessary)", "Gently pour lemon juice and broth over chicken pieces.", "Cover with a lid, lower heat, and simmer for 20 minutes.", "Serve. (Lemon chicken is best served with rice or noodles.)" ], "notes": [], "category": { "slug": "main-courses-breads-and-salads", "name": "Main Courses, Breads & Salads", "nav_label": "Mains", "eyebrow": "Savory staples", "description": "Comfort-food standards, dinner ideas, soups, salads, breads, and classroom staples.", "accent": "sage" }, "path": "main-courses-breads-and-salads/lemon-chicken/", "url": "https://www.justveg.com/main-courses-breads-and-salads/lemon-chicken/", "rank": 25, "image": { "path": "assets/illustrations/lemon-chicken.jpg", "alt": "A plated serving of Lemon Chicken", "license": "CC BY-SA 2.0", "license_url": "https://creativecommons.org/licenses/by-sa/2.0", "artist": "Alpha from Melbourne, Australia", "credit": "Lemon Chicken on Rice - Dumplings Plus AUD8.80", "source_page": "https://commons.wikimedia.org/wiki/File%3ALemon_Chicken_on_Rice.jpg", "source_file": "File:Lemon Chicken on Rice.jpg" }, "search_text": "lemon chicken pan-browned lemon chicken finished in a bright broth and citrus sauce. 6-8 servings 2 pounds boneless, skinless chicken breast, cut into 1 inch x 2 inch pieces 2 eggs 2 cups flour 1/2 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 1/8 teaspoon pepper juice of two lemons 1 can (14 1/2 ounce) low salt, fat-free chicken broth 3 tablespoons oil (canola, peanut or olive oil are good choices) beat eggs in a medium bowl and set aside. in a large bowl combine: flour, salt, garlic powder, onion powder, and pepper. mix with a fork. this is seasoned flour. using a fork, dip each piece of chicken into the egg, then coat with seasoned flour. set floured chicken on a plate. heat a large non-stick pan. add oil and heat for one minute. one piece at a time, add chicken to the skillet, browning chicken on both sides.(use more oil if necessary) gently pour lemon juice and broth over chicken pieces. cover with a lid, lower heat, and simmer for 20 minutes. serve. (lemon chicken is best served with rice or noodles.) main courses, breads & salads" }, { "id": 22, "slug": "honey-soy-chicken-with-string-beans-and-penne", "title": "Honey-Soy Chicken With String Beans And Penne", "summary": "Honey-soy chicken with green beans and penne in one skillet.", "subtitle": "", "yield": "8-10 servings", "yield_count": 9, "batch_label": "Family table", "ingredient_groups": [ { "title": null, "items": [ "2 pounds boneless, skinless, chicken breasts cut into thin strips", "4 tablespoons honey", "1/2 cup soy sauce", "2 tablespoons lime juice", "1/4 cup canola oil", "1/8 teaspoon onion powder", "1 pound penne pasta noodles, cooked", "1 1/2 pounds lightly steamed green beans, cut to the same size and shape as the penne", "1/4 teaspoon red pepper flakes (optional)" ] } ], "step_groups": [ { "title": null, "items": [ "In a small bowl, whisk together honey, soy sauce, lime juice and oil. This is your marinade.", "Place chicken in a medium bowl or large Ziploc bag.", "Pour 3/4 of the marinade over the chicken, and mix well. Set aside the remaining marinade.", "Heat a large non-stick skillet for about one minute on high heat.", "Add the marinated chicken to the hot skillet and saute the chicken on medium-high heat until thoroughly cooked, about 6-8 minutes.", "Add the green beans, penne, onion powder and remaining marinade to the skillet. Saute for a few minutes until penne and string beans are coated with marinade, and all ingredients are hot.", "Sprinkle with red pepper flakes, if desired, and serve." ] } ], "ingredient_count": 9, "step_count": 7, "ingredients_flat": [ "2 pounds boneless, skinless, chicken breasts cut into thin strips", "4 tablespoons honey", "1/2 cup soy sauce", "2 tablespoons lime juice", "1/4 cup canola oil", "1/8 teaspoon onion powder", "1 pound penne pasta noodles, cooked", "1 1/2 pounds lightly steamed green beans, cut to the same size and shape as the penne", "1/4 teaspoon red pepper flakes (optional)" ], "steps_flat": [ "In a small bowl, whisk together honey, soy sauce, lime juice and oil. This is your marinade.", "Place chicken in a medium bowl or large Ziploc bag.", "Pour 3/4 of the marinade over the chicken, and mix well. Set aside the remaining marinade.", "Heat a large non-stick skillet for about one minute on high heat.", "Add the marinated chicken to the hot skillet and saute the chicken on medium-high heat until thoroughly cooked, about 6-8 minutes.", "Add the green beans, penne, onion powder and remaining marinade to the skillet. Saute for a few minutes until penne and string beans are coated with marinade, and all ingredients are hot.", "Sprinkle with red pepper flakes, if desired, and serve." ], "notes": [], "category": { "slug": "main-courses-breads-and-salads", "name": "Main Courses, Breads & Salads", "nav_label": "Mains", "eyebrow": "Savory staples", "description": "Comfort-food standards, dinner ideas, soups, salads, breads, and classroom staples.", "accent": "sage" }, "path": "main-courses-breads-and-salads/honey-soy-chicken-with-string-beans-and-penne/", "url": "https://www.justveg.com/main-courses-breads-and-salads/honey-soy-chicken-with-string-beans-and-penne/", "rank": 26, "image": { "path": "assets/illustrations/honey-soy-chicken-with-string-beans-and-penne.jpg", "alt": "A plated serving of Honey-Soy Chicken With String Beans And Penne", "license": "CC BY-SA 3.0", "license_url": "https://creativecommons.org/licenses/by-sa/3.0", "artist": "BrokenSphere", "credit": "Own work", "source_page": "https://commons.wikimedia.org/wiki/File%3AChicken%2C_penne%2C_greens_hospital_food.JPG", "source_file": "File:Chicken, penne, greens hospital food.JPG" }, "search_text": "honey-soy chicken with string beans and penne honey-soy chicken with green beans and penne in one skillet. 8-10 servings 2 pounds boneless, skinless, chicken breasts cut into thin strips 4 tablespoons honey 1/2 cup soy sauce 2 tablespoons lime juice 1/4 cup canola oil 1/8 teaspoon onion powder 1 pound penne pasta noodles, cooked 1 1/2 pounds lightly steamed green beans, cut to the same size and shape as the penne 1/4 teaspoon red pepper flakes (optional) in a small bowl, whisk together honey, soy sauce, lime juice and oil. this is your marinade. place chicken in a medium bowl or large ziploc bag. pour 3/4 of the marinade over the chicken, and mix well. set aside the remaining marinade. heat a large non-stick skillet for about one minute on high heat. add the marinated chicken to the hot skillet and saute the chicken on medium-high heat until thoroughly cooked, about 6-8 minutes. add the green beans, penne, onion powder and remaining marinade to the skillet. saute for a few minutes until penne and string beans are coated with marinade, and all ingredients are hot. sprinkle with red pepper flakes, if desired, and serve. main courses, breads & salads" }, { "id": 20, "slug": "green-salad-with-honey-mustard-dressing", "title": "Green Salad With Honey-Mustard Dressing", "summary": "Crisp green salad with a quick honey-mustard vinaigrette.", "subtitle": "", "yield": "6-8 servings", "yield_count": 7, "batch_label": "Family table", "ingredient_groups": [ { "title": null, "items": [ "1 large head of lettuce, with leaves washed and torn into bite-size pieces", "4 tablespoons lemon juice", "2 teaspoons Dijon mustard", "2 teaspoons honey", "3/4 teaspoon salt", "Black pepper to taste", "4 tablespoons olive oil" ] } ], "step_groups": [ { "title": null, "items": [ "In a medium bowl, whisk together lemon juice, mustard, honey, salt, and pepper.", "Whisk in olive oil.", "Drizzle desired amount over lettuce leaves just before serving." ] } ], "ingredient_count": 7, "step_count": 3, "ingredients_flat": [ "1 large head of lettuce, with leaves washed and torn into bite-size pieces", "4 tablespoons lemon juice", "2 teaspoons Dijon mustard", "2 teaspoons honey", "3/4 teaspoon salt", "Black pepper to taste", "4 tablespoons olive oil" ], "steps_flat": [ "In a medium bowl, whisk together lemon juice, mustard, honey, salt, and pepper.", "Whisk in olive oil.", "Drizzle desired amount over lettuce leaves just before serving." ], "notes": [], "category": { "slug": "main-courses-breads-and-salads", "name": "Main Courses, Breads & Salads", "nav_label": "Mains", "eyebrow": "Savory staples", "description": "Comfort-food standards, dinner ideas, soups, salads, breads, and classroom staples.", "accent": "sage" }, "path": "main-courses-breads-and-salads/green-salad-with-honey-mustard-dressing/", "url": "https://www.justveg.com/main-courses-breads-and-salads/green-salad-with-honey-mustard-dressing/", "rank": 27, "image": { "path": "assets/illustrations/green-salad-with-honey-mustard-dressing.jpg", "alt": "A plated serving of Green Salad With Honey-Mustard Dressing", "license": "GFDL 1.2", "license_url": "http://www.gnu.org/licenses/old-licenses/fdl-1.2.html", "artist": "fir0002 flagstaffotos [at] gmail.com Canon 20D + Canon 17-40mm f/4 L", "credit": "Own work", "source_page": "https://commons.wikimedia.org/wiki/File%3ASalad_platter.jpg", "source_file": "File:Salad platter.jpg" }, "search_text": "green salad with honey-mustard dressing crisp green salad with a quick honey-mustard vinaigrette. 6-8 servings 1 large head of lettuce, with leaves washed and torn into bite-size pieces 4 tablespoons lemon juice 2 teaspoons dijon mustard 2 teaspoons honey 3/4 teaspoon salt black pepper to taste 4 tablespoons olive oil in a medium bowl, whisk together lemon juice, mustard, honey, salt, and pepper. whisk in olive oil. drizzle desired amount over lettuce leaves just before serving. main courses, breads & salads" }, { "id": 18, "slug": "cucumber-tomato-salad", "title": "Cucumber-Tomato Salad", "summary": "Fresh cucumber and tomato salad with a light lemon dressing.", "subtitle": "", "yield": "6-8 servings", "yield_count": 7, "batch_label": "Family table", "ingredient_groups": [ { "title": null, "items": [ "1 large English cucumber, sliced into rounds or half moon shapes", "1 cup sliced tomatoes (grape or cherry tomatoes sliced in half are good choices)", "2 tablespoons lemon juice", "1/2 teaspoon salt", "1/2 teaspoon sugar", "1 teaspoon olive oil" ] } ], "step_groups": [ { "title": null, "items": [ "Place cucumbers and tomatoes in a bowl.", "In a separate small bowl, whisk lemon juice, salt, and sugar.", "Whisk in olive oil.", "Pour dressing over vegetables and serve." ] } ], "ingredient_count": 6, "step_count": 4, "ingredients_flat": [ "1 large English cucumber, sliced into rounds or half moon shapes", "1 cup sliced tomatoes (grape or cherry tomatoes sliced in half are good choices)", "2 tablespoons lemon juice", "1/2 teaspoon salt", "1/2 teaspoon sugar", "1 teaspoon olive oil" ], "steps_flat": [ "Place cucumbers and tomatoes in a bowl.", "In a separate small bowl, whisk lemon juice, salt, and sugar.", "Whisk in olive oil.", "Pour dressing over vegetables and serve." ], "notes": [], "category": { "slug": "main-courses-breads-and-salads", "name": "Main Courses, Breads & Salads", "nav_label": "Mains", "eyebrow": "Savory staples", "description": "Comfort-food standards, dinner ideas, soups, salads, breads, and classroom staples.", "accent": "sage" }, "path": "main-courses-breads-and-salads/cucumber-tomato-salad/", "url": "https://www.justveg.com/main-courses-breads-and-salads/cucumber-tomato-salad/", "rank": 28, "image": { "path": "assets/illustrations/cucumber-tomato-salad.jpg", "alt": "A plated serving of Cucumber-Tomato Salad", "license": "CC BY-SA 4.0", "license_url": "https://creativecommons.org/licenses/by-sa/4.0", "artist": "Voxbyrox", "credit": "Own work", "source_page": "https://commons.wikimedia.org/wiki/File%3ACucumber_onion_and_tomato_salad_with_mint_coriander_and_lemon.jpg", "source_file": "File:Cucumber onion and tomato salad with mint coriander and lemon.jpg" }, "search_text": "cucumber-tomato salad fresh cucumber and tomato salad with a light lemon dressing. 6-8 servings 1 large english cucumber, sliced into rounds or half moon shapes 1 cup sliced tomatoes (grape or cherry tomatoes sliced in half are good choices) 2 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon sugar 1 teaspoon olive oil place cucumbers and tomatoes in a bowl. in a separate small bowl, whisk lemon juice, salt, and sugar. whisk in olive oil. pour dressing over vegetables and serve. main courses, breads & salads" }, { "id": 15, "slug": "chicken-paella", "title": "Chicken Paella", "summary": "One-pot chicken paella with spiced rice and a golden broth.", "subtitle": "", "yield": "12-14 servings", "yield_count": 13, "batch_label": "Crowd size", "ingredient_groups": [ { "title": null, "items": [ "1 1/2 pounds, boneless, skinless chicken breasts cut into small cubes", "1 tablespoon + 1 teaspoon olive oil", "2 cups uncooked rice", "1/4 teaspoon garlic powder", "1/2 teaspoon paprika", "1/4 teaspoon turmeric", "1/2 teaspoon salt", "1/4 teaspoon black pepper", "4 1/4 cups low salt, fat free chicken broth", "Parsley or cilantro for garnish" ] } ], "step_groups": [ { "title": null, "items": [ "Heat a large pot or deep skillet (preferably non-stick with a tight fitting lid), for about a minute on high.", "Warm 1 tablespoon of the oil in the pot and saute chicken until just cooked through. Transfer chicken to a bowl or plate, and set aside.", "Warm the remaining 1 teaspoon of oil in the pot and saute the rice for 1-2 minutes.", "Mix in garlic powder, paprika, turmeric, salt, pepper to coat the rice.", "Add the broth and chicken to the rice.", "Bring to a boil, mix once, then cover with a lid and put on low heat. Simmer for 20 minutes.", "Sprinkle with finely torn parsley or cilantro, and serve." ] } ], "ingredient_count": 10, "step_count": 7, "ingredients_flat": [ "1 1/2 pounds, boneless, skinless chicken breasts cut into small cubes", "1 tablespoon + 1 teaspoon olive oil", "2 cups uncooked rice", "1/4 teaspoon garlic powder", "1/2 teaspoon paprika", "1/4 teaspoon turmeric", "1/2 teaspoon salt", "1/4 teaspoon black pepper", "4 1/4 cups low salt, fat free chicken broth", "Parsley or cilantro for garnish" ], "steps_flat": [ "Heat a large pot or deep skillet (preferably non-stick with a tight fitting lid), for about a minute on high.", "Warm 1 tablespoon of the oil in the pot and saute chicken until just cooked through. Transfer chicken to a bowl or plate, and set aside.", "Warm the remaining 1 teaspoon of oil in the pot and saute the rice for 1-2 minutes.", "Mix in garlic powder, paprika, turmeric, salt, pepper to coat the rice.", "Add the broth and chicken to the rice.", "Bring to a boil, mix once, then cover with a lid and put on low heat. Simmer for 20 minutes.", "Sprinkle with finely torn parsley or cilantro, and serve." ], "notes": [], "category": { "slug": "main-courses-breads-and-salads", "name": "Main Courses, Breads & Salads", "nav_label": "Mains", "eyebrow": "Savory staples", "description": "Comfort-food standards, dinner ideas, soups, salads, breads, and classroom staples.", "accent": "sage" }, "path": "main-courses-breads-and-salads/chicken-paella/", "url": "https://www.justveg.com/main-courses-breads-and-salads/chicken-paella/", "rank": 29, "image": { "path": "assets/illustrations/chicken-paella.jpg", "alt": "A plated serving of Chicken Paella", "license": "CC BY-SA 4.0", "license_url": "https://creativecommons.org/licenses/by-sa/4.0", "artist": "Kunokuno", "credit": "Own work", "source_page": "https://commons.wikimedia.org/wiki/File%3AChicken_Paella_in_Hot_Pan.jpg", "source_file": "File:Chicken Paella in Hot Pan.jpg" }, "search_text": "chicken paella one-pot chicken paella with spiced rice and a golden broth. 12-14 servings 1 1/2 pounds, boneless, skinless chicken breasts cut into small cubes 1 tablespoon + 1 teaspoon olive oil 2 cups uncooked rice 1/4 teaspoon garlic powder 1/2 teaspoon paprika 1/4 teaspoon turmeric 1/2 teaspoon salt 1/4 teaspoon black pepper 4 1/4 cups low salt, fat free chicken broth parsley or cilantro for garnish heat a large pot or deep skillet (preferably non-stick with a tight fitting lid), for about a minute on high. warm 1 tablespoon of the oil in the pot and saute chicken until just cooked through. transfer chicken to a bowl or plate, and set aside. warm the remaining 1 teaspoon of oil in the pot and saute the rice for 1-2 minutes. mix in garlic powder, paprika, turmeric, salt, pepper to coat the rice. add the broth and chicken to the rice. bring to a boil, mix once, then cover with a lid and put on low heat. simmer for 20 minutes. sprinkle with finely torn parsley or cilantro, and serve. main courses, breads & salads" }, { "id": 4, "slug": "cheddar-garlic-scones", "title": "Cheddar-Garlic Scones", "summary": "Savory cheddar-garlic drop scones with a tender interior.", "subtitle": "", "yield": "Makes 12-14 scones", "yield_count": 13, "batch_label": "Crowd size", "ingredient_groups": [ { "title": null, "items": [ "1 3/4 cups flour", "1/2 teaspoon salt", "2 teaspoons baking powder", "1/2 teaspoon baking soda", "1/8 teaspoon garlic powder", "5 tablespoons cold butter cut into small cubes", "1 cup grated cheddar cheese", "1 cup buttermilk" ] } ], "step_groups": [ { "title": null, "items": [ "Preheat oven to 425 degrees. Have an ungreased cookie/baking pan ready.", "In a large bowl, mix with a fork: flour, salt, baking powder, baking soda, and garlic powder.", "Using your fingertips, mix the butter through the flour mixture, handling the butter as little as possible.", "Mix in the cheese.", "Mix in the buttermilk.", "Drop a heaping tablespoon of batter for each scone, onto baking pan.", "Bake for 12-15 minutes at 425 degrees, until golden brown.", "Serve and enjoy!" ] } ], "ingredient_count": 8, "step_count": 8, "ingredients_flat": [ "1 3/4 cups flour", "1/2 teaspoon salt", "2 teaspoons baking powder", "1/2 teaspoon baking soda", "1/8 teaspoon garlic powder", "5 tablespoons cold butter cut into small cubes", "1 cup grated cheddar cheese", "1 cup buttermilk" ], "steps_flat": [ "Preheat oven to 425 degrees. Have an ungreased cookie/baking pan ready.", "In a large bowl, mix with a fork: flour, salt, baking powder, baking soda, and garlic powder.", "Using your fingertips, mix the butter through the flour mixture, handling the butter as little as possible.", "Mix in the cheese.", "Mix in the buttermilk.", "Drop a heaping tablespoon of batter for each scone, onto baking pan.", "Bake for 12-15 minutes at 425 degrees, until golden brown.", "Serve and enjoy!" ], "notes": [], "category": { "slug": "main-courses-breads-and-salads", "name": "Main Courses, Breads & Salads", "nav_label": "Mains", "eyebrow": "Savory staples", "description": "Comfort-food standards, dinner ideas, soups, salads, breads, and classroom staples.", "accent": "sage" }, "path": "main-courses-breads-and-salads/cheddar-garlic-scones/", "url": "https://www.justveg.com/main-courses-breads-and-salads/cheddar-garlic-scones/", "rank": 30, "image": { "path": "assets/illustrations/cheddar-garlic-scones.jpg", "alt": "A plated serving of Cheddar-Garlic Scones", "license": "CC0", "license_url": "http://creativecommons.org/publicdomain/zero/1.0/deed.en", "artist": "Andy Li", "credit": "Own work", "source_page": "https://commons.wikimedia.org/wiki/File%3ACheddar_%26_chive_scone_with_butter_-_GAIL%27s_2024-08-18.jpg", "source_file": "File:Cheddar & chive scone with butter - GAIL's 2024-08-18.jpg" }, "search_text": "cheddar-garlic scones savory cheddar-garlic drop scones with a tender interior. makes 12-14 scones 1 3/4 cups flour 1/2 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1/8 teaspoon garlic powder 5 tablespoons cold butter cut into small cubes 1 cup grated cheddar cheese 1 cup buttermilk preheat oven to 425 degrees. have an ungreased cookie/baking pan ready. in a large bowl, mix with a fork: flour, salt, baking powder, baking soda, and garlic powder. using your fingertips, mix the butter through the flour mixture, handling the butter as little as possible. mix in the cheese. mix in the buttermilk. drop a heaping tablespoon of batter for each scone, onto baking pan. bake for 12-15 minutes at 425 degrees, until golden brown. serve and enjoy! main courses, breads & salads" }, { "id": 12, "slug": "chicken-fajitas", "title": "Chicken Fajitas", "summary": "Skillet chicken fajitas with lime, spices, and warm tortillas.", "subtitle": "", "yield": "4 servings", "yield_count": 4, "batch_label": "Family table", "ingredient_groups": [ { "title": null, "items": [ "1 pound boneless, skinless chicken breast cut into thin strips", "Juice of 1/2 of a lime", "1/2 teaspoon salt", "1/8 teaspoon garlic powder", "1/4 teaspoon oregano", "1/4 teaspoon chili powder (add more if you want a spicier taste)", "1 tablespoon olive oil", "4 flour tortillas" ] }, { "title": "Toppings", "items": [ "salsa, chopped fresh tomatoes, shredded lettuce, grated Cheddar, Mozzarella, or Monterey jack cheese" ] } ], "step_groups": [ { "title": null, "items": [ "In a plastic Ziploc bag or bowl, place sliced chicken, lime juice, salt, garlic powder, oregano, chili powder, and olive oil. Mix well.", "Heat a non-stick skillet for about one minute on high heat.", "Add chicken mixture to hot skillet and saute on medium-high heat until chicken is thoroughly cooked, about 6-8 minutes.", "Warm tortillas by placing each one on a hot skillet for a few seconds, or wrapping all four in a damp paper towel and microwaving for 20-30 seconds.", "On the center of each tortilla, place 1/4 of the cooked chicken, and toppings in desired amounts. Fold sides of tortilla over the center filling and serve." ] } ], "ingredient_count": 9, "step_count": 5, "ingredients_flat": [ "1 pound boneless, skinless chicken breast cut into thin strips", "Juice of 1/2 of a lime", "1/2 teaspoon salt", "1/8 teaspoon garlic powder", "1/4 teaspoon oregano", "1/4 teaspoon chili powder (add more if you want a spicier taste)", "1 tablespoon olive oil", "4 flour tortillas", "salsa, chopped fresh tomatoes, shredded lettuce, grated Cheddar, Mozzarella, or Monterey jack cheese" ], "steps_flat": [ "In a plastic Ziploc bag or bowl, place sliced chicken, lime juice, salt, garlic powder, oregano, chili powder, and olive oil. Mix well.", "Heat a non-stick skillet for about one minute on high heat.", "Add chicken mixture to hot skillet and saute on medium-high heat until chicken is thoroughly cooked, about 6-8 minutes.", "Warm tortillas by placing each one on a hot skillet for a few seconds, or wrapping all four in a damp paper towel and microwaving for 20-30 seconds.", "On the center of each tortilla, place 1/4 of the cooked chicken, and toppings in desired amounts. Fold sides of tortilla over the center filling and serve." ], "notes": [], "category": { "slug": "main-courses-breads-and-salads", "name": "Main Courses, Breads & Salads", "nav_label": "Mains", "eyebrow": "Savory staples", "description": "Comfort-food standards, dinner ideas, soups, salads, breads, and classroom staples.", "accent": "sage" }, "path": "main-courses-breads-and-salads/chicken-fajitas/", "url": "https://www.justveg.com/main-courses-breads-and-salads/chicken-fajitas/", "rank": 31, "image": { "path": "assets/illustrations/chicken-fajitas.jpg", "alt": "A plated serving of Chicken Fajitas", "license": "CC BY 4.0", "license_url": "https://creativecommons.org/licenses/by/4.0", "artist": "Missvain", "credit": "Own work", "source_page": "https://commons.wikimedia.org/wiki/File%3AChicken_fajitas_-_La_Hacienda_-_Sarah_Stierch.jpg", "source_file": "File:Chicken fajitas - La Hacienda - Sarah Stierch.jpg" }, "search_text": "chicken fajitas skillet chicken fajitas with lime, spices, and warm tortillas. 4 servings 1 pound boneless, skinless chicken breast cut into thin strips juice of 1/2 of a lime 1/2 teaspoon salt 1/8 teaspoon garlic powder 1/4 teaspoon oregano 1/4 teaspoon chili powder (add more if you want a spicier taste) 1 tablespoon olive oil 4 flour tortillas salsa, chopped fresh tomatoes, shredded lettuce, grated cheddar, mozzarella, or monterey jack cheese in a plastic ziploc bag or bowl, place sliced chicken, lime juice, salt, garlic powder, oregano, chili powder, and olive oil. mix well. heat a non-stick skillet for about one minute on high heat. add chicken mixture to hot skillet and saute on medium-high heat until chicken is thoroughly cooked, about 6-8 minutes. warm tortillas by placing each one on a hot skillet for a few seconds, or wrapping all four in a damp paper towel and microwaving for 20-30 seconds. on the center of each tortilla, place 1/4 of the cooked chicken, and toppings in desired amounts. fold sides of tortilla over the center filling and serve. main courses, breads & salads" } ] }