SESAME SWEET RECIPES
SWEET SESAME CHICKEN RECIPE | MYRECIPES
Provided by Zita Wilensky, North Miami, Florida
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Prepare rice according to package directions; keep warm.
- Place a large skillet over medium-high heat until hot; add 2 Tbsp. sesame seeds, and cook, stirring constantly, 3 to 4 minutes or until seeds are toasted. Remove seeds from skillet.
- Cut chicken into 1-inch pieces. Combine chicken and cornstarch, tossing to coat.
- Heat 1 Tbsp. olive oil in skillet over medium-high heat. Cook chicken pieces about 5 minutes on each side or until done. Reduce heat to medium, and stir in 1/2 cup pineapple juice and next 3 ingredients. Bring to a boil, and cook, stirring occasionally, 1 minute or until thickened. Remove skillet from heat.
- Remove chicken mixture to serving platter. Sprinkle with toasted sesame seeds and chopped green onions. Serve with warm rice.
CRUNCHY SESAME SEED CANDY RECIPE - FOOD.COM
From "The Jewish Holiday Cookbook" by Gloria Kaufer Greene. For the best results, try to make it on a cool dry day.
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Coat a 9-inch-square baking pan or dish with oil or non-stick cooking spray; set aside.
- Put the sesame seeds into an ungreased 10-inch skillet (preferably one with a non-stick surface) and stir them over medium-high heat for about 5 to 10 minutes, or until they are lightly browned and aromatic.
- Temporarily transfer the seeds (they will be hot) to a bowl, making sure that none are left in the skillet; set aside.
- Put the honey, brown sugar, cinnamon, and ginger into the skillet and mix them well.
- Slowly bring the mixture to a boil over medium heat, stirring constantly.
- As soon as the entire mixture comes to a full rolling boil, cook it vigorously for exactly 2 minutes.
- Remove the skillet from the heat and immediately stir in the sesame seeds until well mixed.
- Quickly turn out the hot mixture into the prepared pan and use a metal spatula that has been dipped into cold water to press the candy into a very smooth and even layer.
- Cool the candy in the pan for l5 minutes, or until it is solid but still lukewarm.
- Run the spatula around the edge of the candy to loosen it.
- Then turn out the whole slab of candy onto a wooden board or other cutting surface.
- Use a sharp knife to cut the large square of warm candy into very small squares, diamonds, or rectangles.
- Cool the candies completely; then store them in an airtight container at room temperature.
- If a professional look is desired, roll each cooked candy in a small piece of stiff cellophane and twist the ends.
Nutrition Facts : Calories 161.8, FatContent 8.9, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 4.3, CarbohydrateContent 19.8, FiberContent 2.2, SugarContent 15.4, ProteinContent 3.2
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