Type what you have

Ingredients

• ✓ sesame seed
• spinach
• strawberry
• vegetable oil
• white sugar
• white wine vinegar
• poppy seed
• paprika

Instructions

1. 1 Toss spinach and strawberries together in a large bowl.
2. 2 Whisk oil, sugar, vinegar, sesame seeds, poppy seeds, and paprika together in a medium bowl; pour over spinach and strawberries, and toss to coat.

By JerJer

Ingredients

• ✓ sesame seed
• napa cabbage
• olive oil
• ramen noodle
• almond
• canola oil
• soy sauce
• white sugar
• balsamic vinegar
• white wine vinegar

Instructions

1. 1 Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, and almonds until lightly browned; set aside to cool.
2. 2 Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic, and white vinegars in a blender until smooth.
3. 3 About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

By Carolyn

Ingredients

• ✓ sesame seed
• cucumber
• salt
• rice vinegar
• white sugar
• sesame oil
• garlic
• ginger root
• red chile pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place cucumber slices in a colander and sprinkle with salt; set aside to drain while you prepare the remaining ingredients.
3. 3 Whisk vinegar and sugar together in a small bowl until sugar is dissolved; stir in sesame oil, garlic, ginger, and sesame seeds.
4. 4 Rinse salt off cucumber slices by running under cold water; place in a large bowl.
5. 5 Add sliced red chili peppers and vinegar dressing; toss to coat. Cover and refrigerate the salad until ready to serve. This salad tastes best on the day it is made.
6. 6 Enjoy!

By sandradxb

Ingredients

• ✓ sesame seed
• wood ear mushroom
• lime juice
• soy sauce
• sesame oil
• ginger
• palm sugar
• thai chile pepper
• cucumber

Instructions

1. 1 Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool.
2. 2 Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.

By MyNutriCounter

Ingredients

• ✓ sesame seed
• white sugar
• olive oil
• white vinegar
• poppy seed
• onion
• paprika
• worcestershire sauce
• strawberry
• spinach
• almond

Instructions

1. 1 Gather all ingredients.
2. 2 To make the dressing: Whisk sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire sauce together in a medium bowl until well combined. Cover the dressing and chill it in the refrigerator for 1 hour.
3. 3 To make the spinach salad: Combine sliced strawberries, torn spinach leaves, and almonds in a large bowl.
4. 4 Pour dressing over salad; toss to coat.
5. 5 Refrigerate for 10 to 15 minutes before serving.

By TOZENUF

Ingredients

• ✓ sesame seed
• cabbage
• green onion
• ramen noodles
• chicken seasoning
• almond
• white wine vinegar
• vegetable oil
• white sugar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cabbage, green onions, and crushed ramen noodles in a large salad bowl; set aside.
3. 3 Spread almonds and sesame seeds evenly onto a baking sheet.
4. 4 Bake in the preheated oven until lightly browned, about 10 minutes.
5. 5 Meanwhile, make dressing: Whisk together vinegar, oil, sugar, salt, pepper, and seasoning packet in a medium bowl.
6. 6 Pour dressing over cabbage mixture; toss to coat evenly. Sprinkle with toasted almonds and sesame seeds.

By Mary

Ingredients

• ✓ sesame seed
• spaghetti
• salad dressing
• parmesan cheese
• poppy seed
• seasoning salt
• paprika
• garlic powder
• black pepper
• cayenne pepper
• cucumber
• red onion
• tomato

Instructions

1. 1 Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
2. 2 Whisk salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers together until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ sesame seed
• canola oil
• white sugar
• red wine vinegar
• soy sauce
• butter
• white sugar
• ramen noodle
• flavor packet
• almond
• soy sauce
• bok choy
• green onion

Instructions

1. 1 Whisk canola oil, 1/2 cup sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.
2. 2 Melt butter in a saucepan over low heat; add 2 tablespoons sugar and stir until dissolved. Crumble ramen noodles into butter mixture, then stir in ramen seasoning packets, sesame seeds, almonds, and 1 tablespoon soy sauce; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.
3. 3 Toss vinaigrette, ramen mixture, bok choy, and green onions together in a large bowl.

By Heather Roscelli

Ingredients

• ✓ sesame seed
• cucumber
• salt
• green onion
• garlic
• rice vinegar
• sesame oil
• honey
• lemon juice
• rice wine
• red pepper powder
• black pepper

Instructions

1. 1 Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.
2. 2 Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
3. 3 Place green onion and garlic in a salad bowl; add rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, Korean red pepper flakes, and ground black pepper. Add cucumbers and toss to coat.
4. 4 Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

By Oriana

Ingredients

• ✓ sesame seed
• sesame oil
• soy sauce
• honey
• sriracha sauce
• rice vinegar
• chicken thigh
• green onion

Instructions

1. 1 Combine sesame oil, soy sauce, honey, sriracha, and vinegar in a large bowl. Add chicken and stir to combine. Cover and refrigerate for at least 30 minutes.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C). Drain marinade from the chicken.
3. 3 Place chicken thighs skin-side up in the basket of the air fryer. Cook for 5 minutes. Flip and cook an additional 10 minutes.
4. 4 Transfer chicken to a plate and let rest 5 minutes before serving. Garnish with green onion and sesame seeds.

By Soup Loving Nicole

Ingredients

• ✓ sesame seed
• water
• egg
• salt
• sugar
• bread flour
• active dry yeast
• egg yolk
• water

Instructions

1. 1 Place 1 cup of water, eggs, salt, sugar, bread flour, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough setting, and start the machine.
2. 2 When cycle is completed, remove dough from the machine, and set onto a floured work surface for 15 minutes to rest. Cover dough with a towel or large bowl to prevent drying out.
3. 3 Knead the dough several times, and cut into 6 equal pieces. Roll each piece out into a rope about 10 inches long and 1 inch in diameter.
4. 4 Line a baking sheet with parchment paper. Lay 3 ropes of bread onto the prepared baking sheet, and pinch ropes together firmly at the ends to form a pointed triangle. Weave 3 more ropes over and underneath each point of the first triangle to make a second, interwoven triangle. Pinch it closed tightly at the edges to make a 6-pointed star. Set the baking sheet in a warm place, and allow to rise until doubled, 30 to 45 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Whisk egg yolk with 1 tablespoon of water, and brush the mixture over the loaf; sprinkle with sesame seeds.
6. 6 Bake in the preheated oven until the challah is shiny, golden brown, and sounds hollow when tapped, about 35 minutes.

By AMG

Ingredients

• ✓ sesame seed
• yeast
• water
• salt
• white sugar
• margarine
• egg
• bread flour
• egg
• vanilla extract

Instructions

1. 1 Sprinkle yeast over water in a large bowl and stir gently to moisten yeast. Stir in salt, sugar, margarine, and 4 eggs; beat well. Gradually mix in flour, 1 cup at a time, up to 12 cups, until dough becomes slightly tacky but not wet. Turn dough out onto a floured surface; knead until smooth and elastic, 8 to 10 minutes.
2. 2 Grease baking sheets, or line them with parchment paper and set aside.
3. 3 Cut dough into four equal-sized pieces (or 2 pieces to make 2 large loaves). Cut each piece into thirds for 3-strand braided loaves. Working on a floured surface, roll small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until loaf is braided; pinch ends together and fold them underneath for a neat look. Repeat for remaining loaves.
4. 4 Place loaves onto the prepared baking sheets; let rise until double in size, 1 to 1 1/2 hours.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl; brush loaves with egg wash. Sprinkle each loaf with about 1 tablespoon of sesame seeds.
6. 6 Bake in the preheated oven until tops are shiny and golden brown, about 30 minutes. Let cool before slicing.

By Palsar7

Ingredients

• ✓ sesame seed
• bread flour
• water
• active dry yeast
• egg
• vegetable oil
• honey
• salt
• whole wheat flour
• water

Instructions

1. 1 Combine 1 cup bread flour, 2 1/8 cups warm water, and yeast in a large bowl into a thin batter; let stand until frothy bubbles appear, about 10 minutes. Stir in 3 eggs, vegetable oil, honey, and salt until well combined. Beat in whole wheat flour and remaining 2 cups bread flour, alternating flours by cupfuls, until dough is too stiff to stir in more flour.
2. 2 Turn dough out onto a floured surface; knead until smooth and elastic, about 10 minutes, adding more flour if needed to form a slightly sticky dough. Form dough into a round shape; place in a large, lightly-oiled bowl and turn to coat a few times to oil the surface. Cover the bowl with a plastic bag and let rise in a warm, draft-free place until doubled in volume, 1 to 2 hours.
3. 3 Punch down dough and knead a few times to remove some gas bubbles; cut into 3 equal-sized pieces. Set two dough pieces aside, covered by a cloth to prevent drying out while preparing loaves.
4. 4 Cut remaining dough piece into 3 equal parts; transfer to a floured surface and roll parts into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand on the right, move it to the left over the middle strand (that strand becomes the new middle strand). Take the strand farthest to the left and move it over the new middle strand. Continue braiding, alternating sides each time, until loaf is braided; pinch ends together and fold them underneath for a neat look. Repeat cutting and braiding with remaining 2 dough pieces. Place braided loaves on a baking sheet lined with parchment paper; let rise until doubled in volume, 45 to 60 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Beat remaining 1 egg with 1 teaspoon water in a small bowl; brush over braided challah loaves. Sprinkle with sesame seeds.
7. 7 Bake in the preheated oven until tops are a deep golden brown and loaves sound hollow when tapped on bottoms, about 40 minutes. Cool on a wire rack before slicing.

By Bobbie Kramer

Ingredients

• ✓ sesame seed
• active dry yeast
• water
• salt
• white sugar
• vegetable oil
• egg
• all-purpose flour
• egg
• water
• vanilla sugar
• vanilla extract

Instructions

1. 1 In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil and 4 eggs until well blended. Gradually mix in the flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Place dough underneath the bowl to rise until double. Or, you can place the dough in the bowl, and cover with a towel.
2. 2 Punch down the dough, and divide into 6 or 8 even pieces depending on what shape you want. Remember to take a small piece off and make a blessing (Jewish law). Roll the pieces into ropes. Braid into two loaves, or one really big 6 piece braid - but only if your oven is large enough. Or, you can make the spiral shape challahs out of each rope. Tuck the ends under, and place on a baking sheet to rise until your finger leaves a small dent when you gently poke the bread.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Whisk together the remaining egg, water and vanilla sugar. Brush over the tops of the loaves. Sprinkle sesame seeds over the top.
4. 4 Bake for 35 to 40 minutes in the preheated oven, until the bread is deep golden brown. Wrap the small piece of dough that was blessed in aluminum foil, and burn in the oven as an offering while the other loaves are baking.

By NUNU123182

Ingredients

• ✓ sesame seed
• ground pork
• onion
• garlic
• sage
• bread crumb
• kosher salt
• black pepper
• coriander
• thyme
• cayenne pepper
• nutmeg
• egg
• water
• puff pastry

Instructions

1. 1 Place ground pork, onion, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic wrap and form into a round roll. Refrigerate until ready to use.
2. 2 Whisk egg with water to make an egg wash.
3. 3 Separate semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
4. 4 Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the long edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
6. 6 Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam-side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
7. 7 Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ sesame seed
• egg
• garlic
• onion
• poppy seed
• kosher salt
• all-purpose flour
• onion powder
• garlic powder
• garlic
• onion
• poppy seed
• salt
• vegetable oil
• white sugar
• water
• active dry yeast

Instructions

1. 1 Mix the yeast, water, and sugar together in a large bowl, stir to dissolve the sugar, and let the mixture stand until a creamy layer forms on top, about 5 minutes. Stir in the oil, and sprinkle the yeast mixture with 2 tablespoons of salt, 2 tablespoons of poppy seeds, 2 tablespoons of dried onion, 1 tablespoon of dried garlic, garlic powder, and onion powder. Add the flour a cup at a time up to 6 cups, then add more by half-cups if needed to make an elastic but not sticky dough.
2. 2 Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a cloth, and let rise in a warm area until doubled in size, about 1 hour.
3. 3 Line 2 baking sheets with parchment paper. Cut the dough into 2 equal size pieces. To make 3-strand braided loaves, cut each piece into 3 pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the loaves on the prepared baking sheets. Cover the loaves, and let them rise in a warm place for 30 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Mix sesame seeds, kosher salt, 1/2 teaspoon of poppy seeds, 1/2 teaspoon of dried onion, and 1/2 teaspoon of dried garlic in a small bowl. Brush the loaves with beaten egg, and sprinkle with the seed mixture.
5. 5 Bake in the preheated oven until the loaves are cooked through and golden brown, 45 to 60 minutes. Check for doneness after 45 minutes of baking time.

By twkitchen

Ingredients

• ✓ sesame seed
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread sesame seeds on a rimmed baking sheet.
2. 2 Bake in the preheated oven, shaking the baking sheet frequently, until seeds are lightly toasted, 5 to 10 minutes. Let cool, about 10 minutes.
3. 3 Pour cooled seeds and 1 1/2 cups olive oil into a food processor. Blend until smooth, 1 to 2 minutes. Add more oil and blend until a thick yet pourable consistency is reached.

By SFChef

Ingredients

• ✓ sesame seed
• olive oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread sesame seeds onto a baking sheet.
3. 3 Bake in the preheated oven until seeds are fragrant, stirring every few minutes, 10 to 12 minutes.
4. 4 Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed.
5. 5 Store in a airtight container in the refrigerator for up to one month. Stir well before using.

By Karra Showen

Ingredients

• ✓ sesame seed
• thyme
• sumac
• salt

Instructions

1. 1 Toast sesame seeds in a dry skillet over medium heat until just golden, about 3 to 5 minutes.
2. 2 Combine sesame seeds, thyme leaves, sumac, and salt in a bowl and stir until well combined.

By Serena

Ingredients

• ✓ sesame seed
• sea salt
• black sesame seed

Instructions

1. 1 Place a cast iron or heavy-bottomed stainless steel pan over medium heat. Add salt. Stir until heated through, about 1 minute. Pour salt into a mortar. Add sesame seeds to the pan. Stir constantly with a wooden spoon or spatula until seeds are fragrant and starting to crack. Test if the seeds are ready using the back of a stainless steel spoon; they will be dry, not wet.
2. 2 Pour the toasted seeds into the mortar. Allow to cool slightly. Place the mortar at hip level, preferably while seated. Grind with a pestle until the seeds have opened and the salt pulverizes; the finished mixture should resemble rough sand.

By Buckwheat Queen

Ingredients

• ✓ sesame seed
• white sugar
• water

Instructions

1. 1 Cook sesame seeds in a large skillet over medium heat, stirring constantly, until toasted and fragrant, about 5 minutes. Remove skillet from heat; cover with a lid.
2. 2 Place sugar in blender with enough water to fill halfway; add sesame seeds. Blend until smooth; strain through a fine-mesh strainer into a pitcher. Repeat blending and straining for a thinner consistency, adding more water as desired. Refrigerate juice until cooled, about 1 hour.

By MARNAMARIS

Ingredients

• ✓ sesame seed
• olive oil
• snow pea
• mushroom
• teriyaki sauce

Instructions

1. 1 Cook and stir sesame seeds in a medium skillet over medium heat until lightly browned, about 5 minutes. Remove from heat; set aside.
2. 2 Heat oil in the skillet over medium-high heat. Stir in snow peas and mushrooms. Cook until tender, 3 to 4 minutes.
3. 3 Transfer snow peas and mushrooms to a medium bowl. Toss with toasted sesame seeds and teriyaki sauce; serve warm.

By BDEGER

Ingredients

• ✓ sesame seed
• firm tofu
• ginger
• soy sauce

Instructions

1. 1 Lay tofu cubes 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 350 degrees F (175 degrees C). Lightly grease a baking sheet.
3. 3 Heat a small skillet over medium heat. Toast sesame seeds in hot skillet until fragrant, about 5 minutes.
4. 4 Mix soy sauce, ginger, and sesame seeds together in a large pan. Marinate tofu in the soy sauce mixture until it absorbs some of the sauce, about 12 minutes per side.
5. 5 Spread marinated tofu onto the prepared baking sheet.
6. 6 Bake tofu in preheated oven for 15 minutes, flip, and continue baking until firm and heated through, about 15 minutes more.

By SlimCookins

Ingredients

• ✓ sesame seed
• asparagus
• hoisin sauce

Instructions

1. 1 Place asparagus and hoisin sauce into a resealable plastic bag and shake several times to coat asparagus with sauce. Allow to stand at least 30 minutes. For best flavor, refrigerate and marinate overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove asparagus from bag and shake off excess hoisin sauce; lay asparagus spears onto the grill and cook, turning every 1 to 2 minutes, until all sides of the spears show grill marks and hoisin sauce has caramelized onto the asparagus, 4 to 6 minutes.
4. 4 Transfer asparagus to a serving platter and sprinkle with sesame seeds to serve.

By yorkc39

Ingredients

• ✓ sesame seed
• sesame oil
• broccoli
• green bell pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Saute broccoli and sesame seeds for 2 minutes. Stir in bell pepper and cook 2 to 3 minutes, until pepper is tender crisp.

By Krista B

Ingredients

• ✓ sesame seed
• bread crumb
• parmesan cheese
• egg
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a bowl, mix the bread crumbs, Parmesan cheese, and sesame seeds. Place the egg in a separate bowl. Dip the chicken in the egg, then dip into the bread crumb mixture to coat. Place the chicken breasts in a shallow baking dish.
3. 3 Bake chicken 20 to 30 minutes in the preheated oven, until juices run clear.

By Sarah Stephan

Ingredients

• ✓ sesame seed
• brown sugar
• all-purpose flour
• butter
• egg
• vanilla extract
• salt
• baking powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place sesame seeds on an ungreased baking sheet and toast in the preheated oven for 10 to 12 minutes until light brown. Watch closely so that they don't burn.
3. 3 Mix together brown sugar, flour, toasted sesame seeds, melted butter, egg, vanilla, salt, and baking powder in a large bowl until combined.
4. 4 Drop dough by 1/2 teaspoonfuls, 1 1/2 inches apart, onto a lightly greased baking sheet.
5. 5 Bake in batches in the preheated oven for 4 to 6 minutes, until light brown. Let cookies cool briefly before removing from baking sheets to a wire rack to cool completely.
6. 6 Repeat Steps 4 and 5 to bake remaining batches.

By Holly

Ingredients

• ✓ sesame seed
• poppy seed
• onion flake
• salt

Instructions

1. 1 Mix poppy seeds, sesame seeds, dried onion flakes, and kosher salt together in a small jar.

By Allrecipes Magazine

Ingredients

• ✓ sesame seed
• firm tofu
• all-purpose flour
• vegetable oil
• brown mustard

Instructions

1. 1 Drain tofu paper towels for about 45 minutes. Cut block into 1/4-inch-thick slices; cut slices in half. Arrange slices into a single layer over dry paper towels and sprinkle 1 tablespoon flour on top. Flip slices over and sprinkle with remaining flour.
2. 2 Heat oil in a skillet over medium-high heat. Saute tofu until light brown, 3 to 5 minutes per side. Add sesame seeds and toss with mustard, using a rubber spatula to avoid breaking tofu slices. Serve warm.

By Hungarian

Ingredients

• ✓ sesame seed
• asparagus
• peanut oil
• ginger
• salt
• sesame oil

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Lightly cook the asparagus into the boiling water for 2 to 3 minutes. Drain and immediately plunge the asparagus into a bowl of ice water until the asparagus is cool; drain and pat dry.
2. 2 Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool.
3. 3 Heat the peanut oil in a skillet over medium-high heat. Add the ginger and asparagus to the skillet, season with salt and cook until the ginger is fragrant, about 5 minutes. Remove from heat; toss with the sesame oil and sesame seeds to serve.

By Rhonda Holtz Hill