Simple Sesames Recipes

Steps:

• Cut chicken breasts into 1 1/2-inch slices about 1/4-inch thick. Season with salt and pepper. Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss well. Add soy sauce, sesame oil, and honey; stir to coat.
• Heat olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and juices run clear, 10 to 15 minutes.

Steps:

• Bring a large pot of water to a boil. Cook the noodles according to the package instructions.
• Meanwhile, whisk together the soy sauce, canola oil, sesame oil, sugar, vinegar, chili oil and garlic in a bowl. Taste and adjust the ingredients as needed.
• Drain the noodles. Pour the sauce over the warm noodles and toss to coat. Sprinkle with the green onions and toss. Serve in a bowl with chopsticks. Yummy!

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add flour; mix just until combined. Stir in coconut, sesame seeds and almonds. Chill for 15 minutes. , Divide dough in half. Shape each portion into a 2-in.-diameter roll. Wrap each roll in waxed paper, twisting ends to seal. Refrigerate for 2 hours or overnight. , Remove waxed paper. Cut dough into 1/4-in. slices; place on ungreased baking sheets. , Bake at 300° for 20-25 minutes or until lightly browned. Cool for 2 minutes; remove to wire racks to cool completely.

Steps:

• Tip the flour into a large bowl and add 1 tsp salt. Add the yogurt, 2 tbsp water and the sesame seeds, then mix to make a dough (it'll be quite wet). Flour the work surface and tip out the dough. Divide into six pieces. Working with one ball at a time, and keeping the others covered with a tea towel, roll into flatbreads about 0.5cm thick.
• Heat a large griddle or frying pan until really hot. Brush one flatbread with oil, then put in the pan, oil-side down. Cook for 2-3 mins each side until bubbles appear on the surface and the underneath is brown. Turn over and cook for another 2 mins, then transfer to a plate. Continue cooking the remaining flatbreads. Wrap them in foil and keep warm in a low oven until ready to serve, or serve at room temperature.

Steps:

• Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
• In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
• Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.

Steps:

• In large mixer bowl cream butter.
• Gradually add sugar and continue beating until light and fluffy.
• Add flour and mix just until combined.
• Stir in sesame seed, coconut and almonds just until well mixed.
• Divide dough into thirds.
• Place one third on long sheet of wax paper.
• Shape into a long roll 2 inches in diameter.
• Repeat with remaining dough.
• Wrap and refrigerate until firm.
• Preheat oven to 300°F.
• Cut rolls into 1/4-inch slices.
• Bake on ungreased cookie sheets 30 minutes.
• Remove to wire racks to cool.