Type what you have

Ingredients

• ✓ sesame seed
• condensed french onion soup
• worcestershire sauce
• roast beef
• hoagie roll
• provolone cheese
• banana pepper

Instructions

1. 1 Heat the oven to 400 degrees F (205 degrees C).
2. 2 Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
3. 3 Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
4. 4 Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

By Campbell's Kitchen

Ingredients

• ✓ sesame seed
• cucumber
• cantaloupe
• chili oil
• rice vinegar
• salt
• white sugar

Instructions

1. 1 Cut the cucumber in to quarters lengthwise then slice thinly and place into a bowl. Cut the cantaloupe into thin pieces the same size as the cucumber and place into the bowl. Season with the chili oil, rice vinegar, salt, and sugar. Mix well then sprinkle with sesame seeds to serve.

By Seyet

Ingredients

• ✓ sesame seed
• angel hair pasta
• sesame oil
• soy sauce
• balsamic vinegar
• chili oil
• white sugar
• green onion
• red bell pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
2. 2 Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

By jkmom

Ingredients

• ✓ sesame seed
• firm tofu
• cooking spray
• teriyaki sauce
• garlic
• hot sauce
• white sugar
• romaine lettuce
• strawberry
• raspberry vinaigrette dressing

Instructions

1. 1 Lay tofu slices onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
3. 3 Stir teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar together in a bowl. Cut pressed tofu into 1/2-inch cubes and add to teriyaki sauce mixture; stir gently to coat. Cover bowl with plastic wrap and marinate 5 to 10 minutes.
4. 4 Spread tofu onto prepared baking sheet and bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, about 15 minutes more.
5. 5 Prepare a bed of romaine lettuce on a salad platter. Arrange strawberry slices around the edge of the lettuce bed. Spritz or drizzle raspberry vinaigrette over the lettuce. Pile warm baked tofu onto the lettuce.

By pattyjean

Ingredients

• ✓ sesame seed
• cabbage
• chicken breast
• balsamic vinegar
• ramen noodle seasoning
• white sugar
• olive oil
• green onion
• almond

Instructions

1. 1 Combine the shredded cabbage and cubed chicken in a large mixing bowl; set aside. Whisk together the vinegar, ramen noodle seasoning, and sugar in a mixing bowl until the sugar has dissolved. Slowly pour the olive oil into the vinegar mixture, whisking quickly to incorporate the oil into the dressing. Stir in the green onions, then pour the dressing over the cabbage mixture. Toss the salad until evenly coated with the dressing. Sprinkle with almond slices and sesame seeds to serve.

By Shannon Nelson

Ingredients

• ✓ sesame seed
• ahi steak
• soy sauce
• onion
• green onion
• chile pepper
• sesame oil
• macadamia nut
• ginger
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ahi cubes, soy sauce, Maui onion, green onion, chile pepper, sesame oil, sesame seeds, macadamia nuts, ginger, and sea salt in a large bowl.

By kaleinani

Ingredients

• ✓ sesame seed
• hawaiian bread roll
• lingonberry jam
• deli ham
• swiss cheese
• butter
• onion flake
• white sugar
• poppy seed
• honey mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Place bottom of buns on the prepared baking sheet. Layer lingonberry jam, ham, and Swiss cheese equally on top of each. Add melted butter, onion flakes, sugar, poppy seeds, sesame seeds, and honey mustard equally to each. Replace tops of buns.
3. 3 Bake in the preheated oven until cheese is melted and buns are toasty, 15 to 20 minutes.

By Zhora Autumn

Ingredients

• ✓ sesame seed
• soy sauce
• mirin
• shallot
• garlic
• ginger
• sesame oil
• red pepper flake
• sriracha sauce
• tuna
• avocado

Instructions

1. 1 Combine soy sauce, mirin, sesame seeds, shallot, garlic, ginger, sesame oil, red pepper flakes, and sriracha in a medium bowl; whisk until well combined.
2. 2 Add tuna and avocado; stir gently to coat with marinade.

By mclairethev

Ingredients

• ✓ sesame seed
• carrot
• apple
• parsley
• lemon juice
• apple cider vinegar
• sugar
• garlic
• salt
• black pepper
• safflower oil

Instructions

1. 1 Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat.
2. 2 Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl.
3. 3 Whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.

By Alli Shircliff

Ingredients

• ✓ sesame seed
• apple cider vinegar
• vegetable oil
• worcestershire sauce
• white sugar
• poppy seed
• watermelon
• red onion
• baby spinach
• pecan
• mint leaves

Instructions

1. 1 Whisk apple cider vinegar, oil, Worcestershire sauce, sugar, sesame seeds, and poppy seeds together in a large bowl until well combined; set vinaigrette aside.
2. 2 Combine watermelon, onion, spinach, pecans, and mint in a large serving bowl; toss with vinaigrette just before serving.

By TAMMTEXAS

Ingredients

• ✓ sesame seed
• rolled oat
• cranberry
• sunflower seed
• white chocolate chip
• oat bran
• flax seed
• cinnamon
• salt
• peanut butter
• honey
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine oats, cranberries, sunflower seeds, chocolate chips, sesame seeds, oat bran, flax seeds, cinnamon, and salt in a large bowl. Stir in peanut butter, honey, and oil until well combined. Press mixture firmly into a 9x13-inch baking pan.
3. 3 Bake in the preheated oven until golden, 12 to 15 minutes. Cool for 5 minutes. Chill in the refrigerator for 10 minutes.
4. 4 Slice chilled bars into twenty 2x3-inch squares. Wrap in plastic wrap and refrigerate.

By STEPHANIEJO

Ingredients

• ✓ sesame seed
• butter
• almond
• spinach
• cranberry
• vegetable oil
• white sugar
• cider vinegar
• white wine vinegar
• poppy seed
• onion
• paprika

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool.
2. 2 Make dressing: Whisk together oil, sugar, cider vinegar, white wine vinegar, sesame seeds, poppy seeds, minced onion, and paprika in a medium bowl.
3. 3 Combine spinach with toasted almonds and cranberries in a large serving bowl. Pour dressing over spinach mixture; toss well.

By Jamie Hensley

Ingredients

• ✓ sesame seed
• rice
• soy sauce
• rice vinegar
• sesame oil
• chile oil
• salmon
• avocado
• red bell pepper
• edamame
• seaweed
• pickled ginger
• furikake
• green onion

Instructions

1. 1 Divide rice among four bowls.
2. 2 Combine soy sauce, rice wine vinegar, sesame oil, and chile oil in a bowl; add salmon and toss to coat. Divide among the four bowls.
3. 3 Top bowls with avocado, bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion; sprinkle with sesame seeds.

By A Day In the Kitchen

Ingredients

• ✓ sesame seed
• cucumber
• mango
• rice vinegar
• agave nectar

Instructions

1. 1 Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
2. 2 Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

By stronglive1

Ingredients

• ✓ sesame seed
• bok choy
• green onion
• ramen noodle
• almond
• olive oil
• lemon juice

Instructions

1. 1 Combine bok choy and green onions; cover and chill.
2. 2 Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
3. 3 Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
4. 4 Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.

By SUSANNECS

Ingredients

• ✓ sesame seed
• broccoli
• rice vinegar
• soy sauce
• sesame oil
• sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Toast sesame seeds for 3 to 5 minutes, or until the seeds begin to turn golden brown. Set aside.
2. 2 Bring a large pot of water to a boil. Cook broccoli in boiling water for 3 to 5 minutes, or until desired tenderness. Drain, and transfer to a large bowl.
3. 3 In a small bowl, whisk together the vinegar, soy sauce, sesame oil, sugar, and sesame seeds. Pour over broccoli, and toss to coat.

By Sara

Ingredients

• ✓ sesame seed
• water
• mung bean sprout
• carrot
• green onion
• sesame oil
• garlic
• salt
• black pepper

Instructions

1. 1 Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
2. 2 Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
3. 3 Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

By Ann Lee

Ingredients

• ✓ sesame seed
• strawberry
• spinach
• feta cheese
• olive oil
• brown sugar
• white balsamic vinegar
• poppy seed
• paprika

Instructions

1. 1 Toss strawberries, spinach, and feta cheese together in a large bowl.
2. 2 Whisk olive oil, brown sugar, white balsamic vinegar, sesame seeds, poppy seeds, and paprika together in a bowl; drizzle over salad and toss to coat.

By Leslie

Ingredients

• ✓ sesame seed
• watermelon
• water chestnut
• salt
• garlic chive
• cilantro
• raspberry vinegar
• white sugar
• sesame oil
• fish sauce

Instructions

1. 1 Combine the watermelon, water chestnuts, sesame seeds, salt, garlic chives, and cilantro in a large mixing bowl.
2. 2 Whisk the raspberry vinegar, white sugar, sesame oil, and fish sauce together in a small bowl; pour over the watermelon salad mixture and gently toss to coat evenly. Chill in refrigerator 1 hour to serve chilled.

By jane

Ingredients

• ✓ sesame seed
• cucumber
• salt
• lemon juice
• white sugar
• white wine vinegar

Instructions

1. 1 Partially peel cucumbers lengthwise, leaving thin green stripes around cucumbers; halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon; discard seeds. Thinly slice cucumbers; transfer to a bowl. Add salt to cucumbers; mix with your hands until cucumbers are limp. Set aside for 45 minutes.
2. 2 Transfer cucumbers to a strainer; squeeze as much liquid out as possible.
3. 3 Combine lemon juice, sugar, and vinegar in a large bowl until sugar dissolves. Add cucumbers; toss to coat. Divide cucumbers among small bowls; top with sesame seeds.

By Celsia

Ingredients

• ✓ sesame seed
• short-grain white rice
• water
• salt
• bonito flakes
• nori

Instructions

1. 1 Wash rice in a mesh strainer until water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover, and simmer rice until water is absorbed, 15 to 20 minutes. Let rice rest for 15 minutes to continue to steam and become tender. Allow cooked rice to cool.
2. 2 Combine remaining 1 cup water with salt in a small bowl; use to dampen hands before handling rice. Divide cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
3. 3 Divide one portion of rice in two. Create a dimple in rice and fill with a heaping teaspoon of bonito flakes. Cover with remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press rice to shape into a triangle; wrap with a strip of nori and sprinkle with sesame seeds. Repeat with remaining portions of rice.

By Li Shu

Ingredients

• ✓ sesame seed
• red wine vinegar
• olive oil
• white sugar
• soy sauce
• margarine
• almond
• ramen noodle pasta
• bok choy
• green onion

Instructions

1. 1 In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside.
2. 2 Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel.
3. 3 Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.

By JPW94

Ingredients

• ✓ sesame seed
• scallion
• soy sauce
• chili garlic sauce
• sesame oil
• rice vinegar
• red pepper flake
• ahi tuna
• avocado
• lime

Instructions

1. 1 Whisk scallion, soy sauce, chili-garlic sauce, sesame oil, rice vinegar, and red pepper flakes in a bowl until thoroughly combined. Add tuna cubes and toss until well coated. Sprinkle sesame seeds on top.
2. 2 Serve with avocado and fresh lime wedges.

By Cipher

Ingredients

• ✓ sesame seed
• cucumber
• salt
• imitation crab stick
• rice vinegar
• soy sauce

Instructions

1. 1 Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumbers, about 15 minutes. Brush salt from cucumbers and dry with a paper towel to remove excess moisture.
2. 2 Combine cucumbers, crab sticks, rice vinegar, and soy sauce in a glass bowl; toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
3. 3 Divide cucumber salad onto four plates; sprinkle each portion with sesame seeds.

By xerxes2695

Ingredients

• ✓ sesame seed
• white sugar
• balsamic vinegar
• poppy seed
• shallot
• worcestershire sauce
• paprika
• vegetable oil
• baby spinach
• strawberry
• pecan
• goat cheese

Instructions

1. 1 Place sugar, balsamic vinegar, sesame seeds, poppy seeds, shallots, Worcestershire sauce, and paprika in a container with a tight-fitting lid; shake until mixed well. Add oil and shake to mix. Refrigerate for flavors to blend, 1 hour.
2. 2 Combine spinach, strawberries, pecans, and goat cheese in a bowl. Add dressing; toss to coat.

By Christina

Ingredients

• ✓ sesame seed
• green bean
• white sugar
• soy sauce
• olive oil
• mirin
• sweet chile sauce

Instructions

1. 1 Place green beans in a pot with water to cover; bring to a boil. Cook until tender, 6 to 8 minutes; drain.
2. 2 Combine green beans, sugar, soy sauce, oil, mirin, and sweet chile sauce in a bowl. Mix thoroughly. Cover with plastic wrap; refrigerate 30 minutes to 4 hours. Mix in sesame seeds.

By Den2014

Ingredients

• ✓ sesame seed
• olive oil
• white vinegar
• teriyaki sauce
• black pepper
• red pepper flakes
• ginger root
• sucralose sweetener
• celery
• green onion
• carrot
• yellow bell pepper
• cucumber
• onion

Instructions

1. 1 Heat the olive oil in a small saucepan over medium heat. Stir in the sesame seeds, and cook until lightly browned, about 3 minutes. Scrape into a metal mixing bowl, and cool to room temperature.
2. 2 Whisk the vinegar, teriyaki sauce, black pepper, red pepper flakes, ginger root, and sweetener into the sesame seed mixture. Stir in the celery, green onions, carrots, bell pepper, cucumber, and onion into the sesame dressing until evenly coated. Cover and refrigerate until cold before serving.

By JARRIE

Ingredients

• ✓ sesame seed
• carrot
• rice vinegar
• sesame oil
• soy sauce
• white sugar
• almond

Instructions

1. 1 Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use.
2. 2 Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again.
3. 3 Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.
4. 4 Cover greens and refrigerate to marinate at least 1 hour before serving.

By Cookiemonster

Ingredients

• ✓ sesame seed
• red cabbage
• ramen noodle
• red bell pepper
• green onion
• almond
• sunflower seed
• white sugar
• peanut oil
• olive oil
• red wine vinegar
• black pepper

Instructions

1. 1 Toss cabbage, ramen noodles and seasoning packets, red bell pepper, green onion, almonds, sunflower seeds, sesame seeds, sugar, peanut oil, olive oil, red wine vinegar, and black pepper together in a large resealable bag until evenly mixed.

By Lo

Ingredients

• ✓ sesame seed
• white vinegar
• black pepper
• red pepper flakes
• vegetable oil
• cucumber
• green onion
• carrot

Instructions

1. 1 In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
2. 2 Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover and refrigerate, at least 5 minutes.

By Paula Stotts