A couple of months ago I was requested by a reader to make Negi Miso Sauce. This sauce consists of mainly Tokyo negi onions and miso (Tokyo negi onion resembles a giant green onion, usually over 2 feet long). It tastes a bit salty from the miso, yet sweet at the same time for preservative purposes. For most recipes that use Tokyo negi onion, we normally use the white bottom part of it....
To spread the early cheers, we are kicking off this year’s holiday giveaway with our friends over at Nozomi Project to give away their one-of-a-kind Christmas ornaments to 6 lucky Just One Cookbook readers! Crafted from beautiful pieces of broken pottery, each ornament is framed in a beautiful silver-plated bezel, hung with a sterling silver 9mm jump ring and elegant white velvet ribbon. They make a bright and meaningful addition to your Christmas tree or holiday home decor....
Preparation Vinyl number stickers 4-by-6-inch watercolor postcards Paintbrush Acrylic paint Apply a vinyl sticker to the center of a postcard, pressing firmly to ensure a tight seal. Lightly brush paint over the sticker in a vertical direction, and then repeat horizontally, making sure to brush well around the entire outline of the sticker. Let dry completely before peeling off the sticker. Fluid 100 watercolor paper, $5.75, and Chartpak 3" vinyl letters, $12....
Ingredients 1 1/2-lb beef top round or sirloin steak, 3/4 to 1 inch thick 3 tablespoons vegetable oil 1 cup water 1 medium onion, cut into 1/4-inch slices 1 clove garlic, finely chopped 1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger 2 medium green bell peppers, cut into 3/4-inch strips 1 tablespoon cornstarch 2 teaspoons sugar, if desired 2 tablespoons soy sauce 2 medium tomatoes 6 cups hot cooked rice...
Ingredients 1/2 cup unsalted butter, melted 1/2 cup granulated sugar 1/4 cup packed light brown sugar 2 eggs 1 1/4 cups canned pumpkin (not pumpkin pie mix) 3/4 cup milk 2 1/2 cups Gold Medal™ all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1 cup chopped pecans, toasted 1/2...
Preparation Red, white, and blue foods for Independence Day are all well and good, but why not take it to the next level by capturing the flag? Go savory with a patriotic pizza or sweet with a grand ol’ flag dessert—we’re talking cakes, cupcakes, tarts, and more. These spectacular recipes are a guaranteed way to wow guests at your Fourth of July celebration. It doesn’t get more crowd-pleasing than cheesecake. This patriotic Flag Cheesecake, pictured above, is cut into easy-to-eat squares and decorated with strategically placed summer berries....
Preparation If you really want to know how to take care of your skin, look to the personal skincare routines of the industry’s leading dermatologists. After all, what these experts do to (or put on) their skin has to be integral to creating a healthy, glowing complexion—they’re professionals in their fields and rely on scientifically proven studies to decide what works and what doesn’t. (No trendy, slap-in-the-pan ingredients or tricks here....
Ingredients 8 cups cubed (day old) French bread (1-inch pieces) 4 eggs 2 cups half-and-half 3/4 cup packed brown sugar 1/4 cup butter, melted 1 teaspoon vanilla 1/2 cup toffee bits 1/2 cup caramel topping 1/4 teaspoon vanilla Whipped topping, if desired Preparation Generously spray 5- or 6-quart oval slow cooker with cooking spray. Place bread in slow cooker. In medium bowl, beat eggs and half-and-half with whisk until well mixed....
How do you eat your vegetables every day? Do you eat it as a salad, stir fry, roasted or steamed, or try to avoid it altogether? Today’s recipe will convince you to eat more of them. You’ll learn how to steam vegetables correctly and whisk together the most delicious miso sesame sauce that makes everything taste even better. The prep requires little effort that you can steam the veggies while you’re working on other dishes....
What do the Japanese eat for breakfast? My answer is always this: The Japanese, like most people, eat a great variety of things for breakfast. But when comes to traditional Japanese breakfast, it is a whole different level of experience. At the table, you’ll find a spread of steamed rice, miso soup, a protein, pickles, and several side dishes. It is the typical breakfast that my parents, along with many Japanese of their generations, grew up with and still eat almost every morning....
Thank you for sending me your questions via email and on social media. I hope you get to know me a little more. 🙂 Additional Questions not Covered in the Video As I couldn’t answer all the questions in the video, I responded to the rest of questions on this blog post. It’s my first Q&A, and I didn’t want to leave anyone’s question out. 😉 About Blogging/JOC Q: What were your feelings when you created JOC and when people praise your recipes?...
Ingredients 3/4 cup butter or margarine, softened 1 cup granulated sugar 1/2 cup packed brown sugar 1 teaspoon vanilla 2 eggs 1 3/4 cups Gold Medal™ all-purpose flour 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 2 cups old-fashioned or quick-cooking oats 1 medium apple, peeled and shredded (about 1 cup shredded) 1 cup powdered sugar 2 to 3 tablespoons apple juice or milk Preparation Heat oven to 375°F....
Ingredients 3 medium red, yellow, orange or green bell peppers 3 cups uncooked penne pasta (9 oz) 10 oz Gruyère cheese, shredded (2 1/2 cups) 3 tablespoons Gold Medal™ all-purpose flour 1 cup dry white wine 3/4 cup whipping cream 2 cloves garlic, finely chopped 1/2 teaspoon salt 1/4 teaspoon ground red pepper (cayenne) 1/8 teaspoon ground nutmeg 2 tablespoons chopped fresh parsley 1/2 cup Progresso® Italian style bread crumbs...
Ingredients 1 cup plus 2 tablespoons water 1/4 cup honey 2 tablespoons butter or margarine, softened 2 cups Gold Medal™ Better for Bread™ flour 1 1/4 cups Gold Medal™ whole wheat flour 1 1/2 teaspoons salt 3/4 teaspoon ground mace 2 teaspoons bread machine or quick active dry yeast 1/2 cup dried cranberries or raisins 1/2 cup butter or margarine, softened 2 tablespoons cranberry-orange relish or sauce Preparation Measure carefully, placing all bread ingredients except cranberries in bread machine pan in the order recommended by the manufacturer....
Ingredients 2 1/2 cups uncooked elbow macaroni 1/4 cup unsalted butter 1/4 cup Gold Medal™ all-purpose flour 1/2 teaspoon ground mustard 2 cups whole milk 2 cups shredded Cheddar cheese (8 oz) Salt to taste 1 cup chopped cooked chicken 1 stalk celery, cut in half lengthwise, then cut into 1-inch pieces 1/4 cup crumbled blue cheese (1 oz) 1/4 cup Frank’s™ RedHot™ Buffalo Wings Sauce Preparation Heat oven to 425°F....
Preparation We’ve been inspired by chef Erin French’s story for quite some time now – so much so that she was featured in our July issue last year. After losing everything in a messy divorce, including her supper club-turned-restaurant The Lost Kitchen, French decided to return to her hometown of Freedom, Maine for a fresh start. She began hosting pop-up dinners all over the state, which she ran out of an Airstream trailer that she tricked out herself, until she found the perfect venue to put down roots: a former grist mill in Freedom....
Ingredients 1 box Betty Crocker™ Super Moist™ devil's food cake mix 1 1/3 cups buttermilk 1/2 cup vegetable oil 3 eggs 1 bag (12 oz) semisweet chocolate chips (2 cups) 1 cup caramel topping 1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting Preparation Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally....
Ingredients 1 package (7 oz) spaghetti, broken into thirds 2 cups frozen mixed vegetables 1/4 cup coarsely chopped red onion 1 medium tomato, chopped 1/2 cup Italian dressing Preparation Cook spaghetti as directed on package, adding frozen mixed vegetables during last 5 to 7 minutes of cooking time; cook until mixed vegetables are tender. Drain; rinse with cold water to cool. Drain well. In medium bowl, gently toss cooled cooked spaghetti and vegetables, and remaining ingredients to coat....
Ingredients 2 cups Original Bisquick™ mix 2 tablespoons granulated sugar 1/2 teaspoon salt 6 tablespoons cold butter, cut into cubes 1/3 cup milk 4 oz cream cheese, softened 1 egg yolk Grated peel of 1 orange 3 tablespoons granulated sugar 1/2 teaspoon vanilla 1/2 cup fresh or frozen (not thawed) cranberries 1/2 cup powdered sugar 1/2 teaspoon vanilla 1 to 2 tablespoons milk or cream, to drizzling consistency Preparation In large bowl, mix Bisquick mix, 2 tablespoons granulated sugar and the salt....
Ingredients 2 cups water 3/4 cup milk 3 tablespoons butter 1 pouch (4.7 oz) Betty Crocker™ homestyle creamy butter or roasted garlic mashed potatoes 1 can (11 oz) whole kernel corn, drained 1/2 cup shredded Cheddar cheese (2 oz) 3/4 cup French-fried onions (from 2.8 oz can) Preparation Heat oven to 350°F. Spray 1 1/2-quart glass baking dish with cooking spray. In 2-quart saucepan, heat milk, water and butter to boiling....
