Sesamesticksservedwithsoup Recipes

SESAME DIPPING SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat; cook and stir the garlic and red pepper flakes in the hot oil until fragrant, 2 to 3 minutes. Add the ginger, soy sauce, honey, orange juice, sesame oil, lime juice, and sesame seeds; stir. Cook until heated, 2 to 3 minutes more.

SESAME BREADSTICKS

Steps:

• Stir together water, yeast, and sugar in a medium bowl, and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Add oil, salt, and 1 cup flour and stir until a dough forms (it should be soft but not sticky), adding more flour a little at a time, if necessary.
• Turn out dough onto a lightly floured surface and knead until smooth and elastic, adding just enough flour to surface to keep dough from sticking, 8 to 10 minutes. Transfer dough to a lightly oiled bowl and turn to coat. Cover tightly with plastic wrap and let dough rise in a warm, draft-free place until doubled, about 1 hour.
• Preheat oven to 400°F with racks in upper and lower thirds. Oil 2 large baking sheets.
• Punch down dough, then roll out on a lightly floured surface with a lightly floured rolling pin into a 13-inch square. Lightly brush dough with water and sprinkle with sesame seeds, pressing to help them adhere. Cut dough into very thin strips (about 1/4-inch wide) with a pizza wheel or sharp knife.
• Divide strips between baking sheets, scattering them loosely in a free-form pattern (strips may overlap). Bake, switching position of sheets halfway through, until crisp and golden-brown in spots, 10 to 15 minutes (if breadsticks begin to get too dark in spots, cover area with foil.) Transfer to racks to cool, about 10 minutes.
• Do Ahead
• Breadsticks can be made up to 1 week ahead and kept in an airtight container at room temperature. Reheat if desired before serving.

SESAME CRUNCH STICKS

Steps:

• In the bowl of a food processor, pulse flour, baking powder, and salt until combined. Add butter; pulse until mixture resembles coarse meal. Transfer to a medium bowl; stir in buttermilk and 1 cup sesame seeds until mixture forms a dough. Divide into quarters; wrap in plastic. Chill 20 minutes.
• Preheat oven to 350 degrees. In a small bowl, whisk together egg, sugar, and soy sauce. Transfer one piece of dough to a lightly floured work surface; roll out into a rectangle about 1/8 inch thick. Use a sharp knife or pizza wheel to cut into strips, about 3/8 inch wide and 10 inches long. Brush strips with egg mixture; sprinkle with remaining 1/4 cup sesame seeds.
• Arrange strips on a parchment-lined baking sheet. Bake until just golden, 15 to 20 minutes. Transfer to a wire rack to cool. Repeat with remaining dough.

SESAME SNAPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 10x15 inch jellyroll pan.
• Melt butter in a large saucepan over medium heat. Stir in brown sugar and vanilla. Remove from heat, and stir in oats, sesame seeds and baking powder until well blended. Press evenly into the prepared pan.
• Bake for 7 to 10 minutes in the preheated oven, or golden brown. Cool in the pan over a wire rack. Cut into bars.

SESAME STICKS

Steps:

• Cream the butter. Add the flour, and salt. Mix until butter is completely blended into the flour mixture.
• Blend in the egg, parmesan cheese and sesame oil. Mix until it looks like cookie dough.
• Press out on parchment paper in a 10 X 15 inch sheet pan until 1/4 inch thick and press in the sesame seeds. (Try to have a rectangle and equal thickness.).
• Use a pizza cutter, and cut into 1/2 X 1/2 inch pieces and spread out on the parchment paper so they are not touching.
• Bake at 400 degrees for 15-20 minute until golden.

HOT SESAME STICKS

Steps:

• Cream the butter.
• Add flour, cayenne, salt and oregano. Mix until butter is completely blended into the flour mixture. May do in food processor.
• Blend in the egg and work dough with hands until it looks like cookie dough. Add the Parmesan cheese and blend in well.
• Divide into quarters. Divide each quarter into halves and roll out to make a long, finger- thick strand on a surface sprinkled with sesame seeds. They should be about 8 inch long.
• Divide each strand into six pieces making a dozen pieces from each quarter of dough. Place on ungreased cookie sheet.
• Bake at 400 deg. for 12-15 minute or until pale golden.
• Great hot or at room temperature
• Makes about 48.

WELL-SEASONED SNACK MIX

Steps:

• In a large bowl, combine the first nine ingredients. In a large saucepan over low heat, melt butter. Add seasonings; stir until dissolved. Pour over cereal mixture; stir to coat. , Place in large greased roasting pans. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Store in airtight containers.