Pour breadcrumbs and a handful
of white sesame seeds (if using) onto the third plate and line the fourth plate with double layer of paper towel.
Not exact matches
I didn't expect to find David Chang behind the counter at his Momofuku Noodle Bar in New York, but there he was, finishing bowls
of ramen with a sprinkle
of sesame seeds, arranging slices
of pork in soft
white buns and handing plates
of fried chicken to star - struck customers.
Transfer the food to a plate, decorate with
white sesame seeds and the two remaining 2 stalks
of fresh cilantro.
Topping: Organic stone ground
white corn, organic sunflower oil or organic safflower oil, organic hemp seeds, organic brown flaxseed, organic poppy seeds, organic black
sesame seeds, organic
white sesame seeds, water, trace
of lime.
Ingredients 50g soy protein pieces 1 leek 1/2 red onion 6 stalks
of cilantro (4 for cooking, 2 for decoration) 1 green pepper 2 tsp corn starch 1 tbsp
white vinegar 2 tsp sugar 1 tsp chilli oil 2 tbsp soy sauce 1 tbsp olive oil 1 tsp
white sesame seeds
In college, I ate a very unhealthy version -
white rice with some soy sauce,
sesame oil, a sprinkling
of ground red pepper, and a fried egg on top (over easy) along with some dried seaweed and other side dishes.
I like to use a combination
of white and black
sesame seeds because it looks nice, but feel free to use one or the other if that's what you have on hand.
Brush three
of the ropes with the egg
white mixture and coat heavily with
sesame seeds.
I've always been a fan
of sesame snaps, but tend to avoid the standard commercial variety which are made from refined
white sugar.
If lemon curd isn't really your thing, these waffles would pair well with most anything else — this morning I coupled a toasted one with tahini, frozen fruit and maple syrup, the
white pasty
sesame - y tahini (yeah, to think I speak and type English) amping the roasted, toasted flavour
of the black
sesame paste in the waffles.
Lightly brush the egg
white mixture over the rounds and sprinkle with a bit
of black pepper,
sesame seeds, and the coarse salt.
1 pound
of porc belly, finely sliced strips (500 gram)(some people prefer pork leg) 1 spring
of green onion 1 onion, medium size 1 garlic, minced 3 tablespoons
of Korean red pepper paste 1 tablespoon
of red pepper powder 2 tablespoons
of brown sugar (or 2 tablespoons
of corn syrup as you like) 1 tablespoon
of soy sauce 1 tablespoon
of sesame oil 2 tablespoons
of white wine (or any cooking
white alcohol) And freshly grounded pepper
1 head
of kale, washed, dried and torn into large pieces 2 sheets
of nori, cut with scissors into small pieces 1/4 cup black
sesame seeds (or
white will work too) 2 Tbsp miso paste 1 Tbsp maple syrup 1 lemon, juiced 1 Tbsp
sesame oil 2 tsp tamari 1/2 tsp sea salt
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices
of Colby jack cheese 6 large
sesame seed buns For the green chile queso: 16 ounces
white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
Pipe a border
of white buttercream around the edge
of the cakes, then fill with the black
sesame buttercream.
He started bringing us little food parcels - coffee - soaked dates and Italian chocolate cake, a divine Caponata along with a
white bean dish (fagioli all» uccelletto),
sesame snaps, crunchy cookies (whose name I've forgotten), and
of course Castagnaccio.
3 to 4 tablespoons crushed togarashi chile, or substitute takanotsume, santaka, or piquin chiles 1 tablespoon dried orange or tangerine peel 2 teaspoons
white sesame seeds 2 teaspoons black
sesame seeds 1 teaspoon Sichuan (sansho or fagara) pepper (available by mail order), or substitute equal amounts
of anise and allspice 1 teaspoon shredded nori (seaweed)(available in Asian markets) 1/2 teaspoon ground ginger
Those seeking direction in their poke experience can opt for one
of the creative poke bowls, each inspired by a different region, ($ 9.95 — $ 14.95) such as the West Coast inspired Venice Beach Cali — marinated in salsa verde, served with avocado, baby heirloom tomato, red onion, crispy lotus and seaweed nori, served over
white rice; Cocoa Beach Florida — marinated in spicy passion fruit salsa fresca, served with crushed plantain chips, pineapple, orange, Fresno peppers and quinoa; Punta Hermosa Peru — marinated in aji amarillo lime emulsion, tossed with red onion, sweet potato, avocado and cancha, atop green rice; and the Jumunjin Beach Korea — marinated in Kimchi dressing and served with
white sesame seeds, Kimchi, seasoned crushed cashews and scallions, finished with Yuzu tobiko.
I love that you used a mix
of white and black
sesame seeds; this would look perfect on a Thanksgiving Day table!
250 g organic polenta 1 1/2 litre filtered or mineral water a pinch
of whole sea salt 30 g dried porcini mushrooms 2 handfuls fresh sage, finely chopped 2 tablespoons extra virgin olive oil 4 tablespoons tahin black and
white sesame seeds, to taste chili powder, to taste
1 block
of firm or extra firm tofu, drained and pressed (see notes below) 1/2 cup
of chili sauce 1/4 cup
of rice wine vinegar Several dashes
of your favorite hot sauce 1 tbl
of maple syrup 1 tbl Black or
white sesame seeds 1 chili pepper / jalapeno diced (seeded or not depending on your heat preference) 1 cup
of uncooked rice — cooked according to package directions 1 cup
of shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and sliced 2 tbl
of pepitas 2 tbl
of sunflower seeds 2 tbl
of liquid aminos Garnish: red pepper flakes (optional)
for the polenta: 6 cups
of stock (vegetable or chicken, preferably homemade) 1 cup
of polenta 1 - 2 tablespoons
of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (
white part only, green parts reserve), sliced thin about two large handfuls
of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons
of za'atar some additional
sesame seeds (there should be some in the za'atar, but I like a little extra)
I used a mixture
of black
sesame seeds and
white sesame seeds to be super fancy not really..
Ingredients 1 small
white beetroot, cleaned and cut into matchsticks half a red beetroot, cleaned and cut into matchsticks half a small
white cabbage, cleaned and finely shaved the juice
of 1 orange 2 tablespoons toasted
sesame oil 2 tablespoons rice vinegar 2 tablespoons rice malt syrup whole sea salt, just enough to taste black -LSB-...]
200 g (1 cup) red lentils, rinsed 8 dl (3 cups) water 4 large ripe tomatoes 1 medium onion, chopped finely 3 cloves
of garlic, minced to a paste 1 teaspoon cumin powder or seeds 1 teaspoon
sesame seeds, black or
white 1 teaspoon turmeric 1 bay leaf 2 tablespoons lemon juice A good handful
of parsley, rinsed and chopped Oil Salt
I would proudly cut chicken breast in strips, coated them with a batter mixture
of eggs, flour and
white sesame seeds then lightly fried them in vegetable oil.
These were beautiful when baked — I used a mixture
of black and
white sesame seeds, but I thought mine were a little blah tasting.
Sprinkle 1 1/2 - 2 tablespoons
of the Montasio cheese mixture for each frico and sprinkle with 1/2 teaspoon
of the black and
white toasted
sesame seeds.
Lee begins with cooked
white rice, then adds chopped hot dogs, kimchi and bacon and a wallop
of both toasted
sesame oil and Korean pepper sauce.
2 tablespoons peanut butter — almond butter or
sesame tahini can be used instead
of peanut butter 2 tablespoons nutritional yeast 1 tablespoon mellow
white miso paste 1/4 water for the sauce 4 ounces...
Once the cooking is done, give the chickpeas a stir and serve them warm over a bed
of white rice (or cauliflower rice) with a sprinkling
of green onions and
sesame seeds on top.
For the 2 layers I used
white and black
sesame and added glutinous rice flour instead
of normal flour to help set the filling.
The Everything But The Bagel seasoning mix is a mix
of toasted
white and black
sesame seeds, poppyseeds, garlic, onion and salt.
Divide between bowls, top with the remaining green parts
of the scallions (plus more fresh scallions, if desired), and
sesame seeds (
white or black).
4 tablespoons ground flax seeds 150 ml filtered water a large zucchini, cleaned and cut into pieces 2 handfuls
of arugula, cleaned a tablespoon extra virgin olive oil 2 garlic cloves, peeled 4 - 5 tablespoons
sesame seeds dried thyme, to taste whole sea salt, just enough to taste freshly ground
white pepper, to taste a few pinches
of chili powder
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons
white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark
sesame oil (optional) 1 cup each
of at least 3
of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions
Before they made it on the sheet pans, I rolled each ball
of dough in a mix
of black and
white sesame seeds.
Soy sauce and water (1:1 ratio) 2 - 3 cups brown sugar 1 stalk
of green onions (chopped) 1/8
of a
white onion (chopped) 1 - 2 teaspoons
of sesame oil 1 can
of coconut milk
A banana bread absolutely packed with
sesame seeds, made with a blend
of whole wheat and
white flour, yogurt, ripe bananas, and lemon zest.
2 teaspoons sunflower oil 1/2 teaspoon toasted
sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch
of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch
of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted
sesame seeds, black or
white
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3
of it to top with 1/2 cup cranberries (50 g) 2 tbsp
sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup
white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch
of flaky sea salt
There's the Oahu Grown which is salmon,
white and green onions,
sesame seeds and a chilli soy sauce that is nothing short
of fantastic and it's perhaps my favourite
of all
of them.
Ingredients For the dressing 8 teaspoons extra virgin olive oil 3 teaspoons raw
sesame oil a pinch
of whole sea salt 2 teaspoons umeboshi paste 3 teaspoons tahin 3 teaspoons apple vinegar 4 teaspoons
white miso 3 teaspoons maple syrup juice
of half a lemon For the salad half a
white cabbage, shredded 1 carrot, -LSB-...]
Ingredients half a pink grapefruit extra virgin olive oil, to taste toasted
sesame oil, just enough to taste a teaspoon rice malt syrup whole sea salt, just enough to taste freshly ground
white pepper, to taste 2 large handfuls rocket, cleaned a handful
of dulse seaweeds, soaked in filtered water for about 15 minutes then -LSB-...]
2 tablespoons peanut butter — almond butter or
sesame tahini can be used instead
of peanut butter 2 tablespoons nutritional yeast 1 tablespoon mellow
white miso paste 1/4 water for the sauce 4 ounces dry noodles (100 % buckwheat noodles shown in the picture) 3 cups water for cooking the noodles
The condiment is a mix
of red chili pepper, orange peel, black
sesame seeds,
white sesame seeds, Japanese pepper, ginger and seaweed.
With the consistency and texture
of ceviche, Yard House's Poke Nachos feature marinated ahi, avocado, cilantro, serrano peppers, green onions,
sesame seeds and nori served with a sweet soy and sriracha aioli along with
white truffle sauce and crispy wontons.
With yours though, that isn't the case — I love seeing the separation
of colors and how the
white sesame seeds adds an overall lightness — Lovely!!
Cut (or tear) about half
of a toasted nori sheet into thin strips to garnish, add one or two umeboshi plums for a tangy - sour - salty punch (I love Ozuké's, because they're sweeter and juicier than traditional umeboshi), and season generously with toasted black and
white sesame seeds and soy sauce to taste.
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted
sesame oil 1 teaspoon Sambal Oelek (or hot sauce
of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted
sesame seeds (black or
white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts