SESAME NUTS RECIPES

TOP SECRET RECIPES | T.G.I. FRIDAY'S SESAME JACK STRIPS

Top Secret Recipes | T.G.I. Friday's Sesame Jack Strips image

Menu Description: “Golden brown, chicken breast strips coated with crispy Japanese panko breadcrumbs with the extra crunch of toasted sesame seeds and tossed in our famous Jack Daniel's sauce.” Although the original recipe is made from sliced chicken breasts, you may consider using the less chewy tenderloins in this kitchen copy. Packs of fresh chicken tenderloins are sold in most markets and you can also find bags of them in the freezer section. I’m a big fan of the more tender meat in the tenderloins, especially when it comes to chicken fingers. The breading is a simple combination of flour and panko (or Japanese bread crumbs). When the chicken fingers are done frying, gently toss them in the Jack Daniel’s glaze made from my recipe here, and you’ve got a great appetizer than can serve a half dozen finger food fanatics. I've cloned a ton of items from T.G.I. Friday's. Click here to see if I hacked your favorite. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 20 minutes0S

Prep Time 40 minutes0S

Cook Time 40 minutes0S

Ingredients

Nutrition Facts : Calories 1000 calories

BEST CHICKPEA "NUTS" RECIPE - HOW TO MAKE CHICKPEA "NUTS ...

Best Chickpea "Nuts" Recipe - How To Make Chickpea "Nuts ... image

Looking for an easy chickpea snack? This Chickpea "Nuts" Recipe from GoodHousekeeping.com is the best.

Provided by The Good Housekeeping Test Kitchen

Categories snack

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 2 cups

Number Of Ingredients 28

Ingredients

2 15-oz. cans chickpeas
2 tbsp. extra-virgin olive oil
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. honey
1 tbsp. sesame oil
1 tbsp. sesame seeds
1 tbsp. sugar
1/2 tsp. garlic powder
1/2 tsp. five-spice powder
1 tsp. dark brown sugar
1/2 tsp. ground cumin
1/2 tsp. ground paprika
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. garam masala
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp. cayenne (ground red) pepper
1/4 c. cayenne pepper hot sauce
2 tbsp. maple syrup
2 tsp. sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. finely grated Parmesan
1 tsp. garlic powder
1 tsp. finely chopped fresh rosemary
1 tsp. loosely packed lemon zest

Steps:

Original Recipe: Rinse and drain chickpeas; pat very dry with paper towels, discarding any loose skins. On large rimmed baking sheet, toss with olive oil, salt and pepper. Roast at 425 degrees F for 30 minutes until crisp, shaking occasionally. Remove from oven and transfer to bowl; toss with seasonings if desired. Chickpeas with continue to crisp as they cool. Honey-Sesame: Follow Original Recipe instructions, then toss roasted chickpeas with remaining ingredients. Return to oven for 5 minutes until caramelized and crisp. BBQ: Follow Original Recipe instructions, then toss roasted chickpeas in brown sugar, cumin, paprika, garlic powder, and chili powder. Masala: Follow Original Recipe instructions, then toss roasted chickpeas in garam masala, cumin, ginger, and cayenne. Return to oven for 5 minutes until dry and crisp. Spicy Buffalo: Follow Original Recipe instructions, then toss roasted chickpeas in cayenne pepper hot sauce. Return to oven for 5 minutes until dry and crisp. Maple-Cinnamon: Follow Original Recipe instructions, then toss roasted chickpeas in maple syrup, sugar, cinnamon and nutmeg. Return to oven for 5 minutes until caramelized and crisp. Parmesan-Herb: Follow Original Recipe instructions, then toss roasted chickpeas in Parmesan, garlic powder, rosemary and lemon zest.

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TOFU STIR FRY RECIPE | JAMIE OLIVER VEGETARIAN RECIPES

A brilliantly simple, flavour-packed supper for two – get stuck in to this tasty stir-fry!
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1. Place a frying pan or wok over a high heat. Add the cashew nuts, then 30 seconds later add the sesame seeds. Toss for a further 30 seconds until golden, then tip into a bowl.
2. Cut the tofu into cubes, then place in a bowl and dust with the cornflour and a pinch of sea salt and black pepper.
3. Add a good lug of oil to the pan or wok and place back over a medium-high heat.
4. Fry the tofu until golden and crisp, then scoop it out of the pan with a slotted spoon and set aside on a plate lined with kitchen paper. While it’s still warm, drizzle with honey and scatter over the nuts and seeds.
5. Peel and slice the garlic and ginger, then trim and slice the spring onions on an angle. Slice the chillies (if using), cut the broccoli into florets, then slice the pepper. Halve the sweetcorn lengthways.
6. Return the pan to a medium heat and add the garlic, ginger, spring onions and chillies (if using). Stir-fry for 30 seconds, or until the garlic turns golden.
7. Add your vegetables and stir-fry for a further 4 minutes. Squeeze in the juice from half the lime and add a splash of soy sauce.
8. Tip the vegetables into bowls, top with the crispy tofu and serve with the remaining lime wedges and some chilli sauce, if you like extra heat.

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TOFU STIR FRY RECIPE | JAMIE OLIVER VEGETARIAN RECIPES

1. Place a frying pan or wok over a high heat. Add the cashew nuts, then 30 seconds later add the sesame seeds. Toss for a further 30 seconds until golden, then tip into a bowl.
2. Cut the tofu into cubes, then place in a bowl and dust with the cornflour and a pinch of sea salt and black pepper.
3. Add a good lug of oil to the pan or wok and place back over a medium-high heat.
4. Fry the tofu until golden and crisp, then scoop it out of the pan with a slotted spoon and set aside on a plate lined with kitchen paper. While it’s still warm, drizzle with honey and scatter over the nuts and seeds.
5. Peel and slice the garlic and ginger, then trim and slice the spring onions on an angle. Slice the chillies (if using), cut the broccoli into florets, then slice the pepper. Halve the sweetcorn lengthways.
6. Return the pan to a medium heat and add the garlic, ginger, spring onions and chillies (if using). Stir-fry for 30 seconds, or until the garlic turns golden.
7. Add your vegetables and stir-fry for a further 4 minutes. Squeeze in the juice from half the lime and add a splash of soy sauce.
8. Tip the vegetables into bowls, top with the crispy tofu and serve with the remaining lime wedges and some chilli sauce, if you like extra heat.

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ROCKY ROAD | JAMIE OLIVER RECIPES

Every now and then we deserve a bit of a treat, and this one is guaranteed to draw a crowd. You basically want equal quantities of melted chocolate and stuff to mix it with. Have fun with it!
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 245 calories per serving

1. Snap the dark chocolate into a large heatproof bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl, and leave to melt, stirring occasionally.
2. Once glossy and smooth, carefully remove from the heat. Now for the fun bit – adding your fillings. Crumble in biscuits and meringues, tear up any large dried fruit, and feel free to chop up nuts or add them whole. Get everything in there, and give it a good mix up.
3. Grease and line a baking tray (30cm x 25cm) with greaseproof paper, then pour in the mixture, spreading it out and patting it down fairly evenly.
4. Sprinkle over the sesame seeds, if using, then place the tray in the fridge to cool, harden and set for a few hours.
5. Melt the white chocolate and randomly drizzle over the top, then slice and serve. Great as a gift, too.

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