How can I use a lot of Sesame Seeds?

Sesame chicken!
yummm!

i hope you don’t have a mandatory drug test any time soon

Sprinkle them all over a salad. YUM! You could also bake them into cookies or a bread.

Fruit ‘n’ Nut Bars

Ingredients:
1-1/4 cups chopped almonds
1 jar (2 ounces) sesame seeds
4 cups quick-cooking oats
1 cup dark seedless raisins
1 cup light corn syrup
2/3 cup vegetable oil
1/2 cup sunflower kernels
1/2 cup toasted wheat germ
1/2 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
Directions:
In a large bowl, combine all ingredients; mix well. Press mixture firmly and evenly into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25 minutes or until golden brown. Cool in pan on wire rack at least 2 hours. Store in refrigerator. Yield: 18 bars.

Sesame Seed Citrus Noodles

Ingredients:
4 cups wide no-yolk noodles
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
4-1/2 teaspoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
1/2 teaspoon grated orange peel
1-1/2 teaspoons sesame seeds, toasted
Directions:
Cook noodles according to package directions. Drain, reserving 1/2 cup cooking water. Return noodles to pan. Add the basil, butter, lemon juice, salt and lemon and orange peels. Toss to coat, adding reserved cooking liquid if needed to moisten noodles. Sprinkle with sesame seeds. Yield: 6 servings.

Sesame Seed Cookies

Ingredients:
1-1/4 cups butter (no substitutes), softened
2 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sesame seeds, toasted and cooled
Directions:
In a mixing bowl, cream the butter and brown sugar; add egg and vanilla. Combine remaining ingredients; add to the creamed mixture. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 7-9 minutes or until golden brown. Cool on pan for 30 seconds before removing to a wire rack to cool completely. Yield: about 9 dozen.

Spicy Party Mix

Ingredients:
10 cups Crispix
2 cups salted peanuts
1-1/2 cups pretzel sticks
1/2 cup sesame seeds, toasted
1/2 cup vegetable oil
2 tablespoons lemon juice
1 tablespoon chili powder
1 tablespoon curry powder
1 teaspoon garlic salt
1 teaspoon onion salt
1/2 teaspoon ground cumin
Directions:
In a large bowl, combine the cereal, peanuts, pretzels and sesame seeds. In a large saucepan, combine the remaining ingredients; bring to a boil. Pour over the cereal mixture; toss to coat.
Spread in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 10 minutes or until golden brown, stirring once. Cool completely. Store in an airtight container. Yield: 4 quarts.

Sesame Zucchini Bread

Ingredients:
3/4 cup buttermilk
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 egg white
2 tablespoons vegetable oil
2 to 3 teaspoons maple flavoring
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup toasted wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1/4 cup chopped walnuts
4 teaspoons sesame seeds, divided
1-1/2 cups shredded zucchini
Directions:
In a mixing bowl, combine the first seven ingredients; beat until smooth. In another bowl, combine the flours, wheat germ, baking powder, baking soda and salt. Add raisins, walnuts and 3 teaspoons sesame seeds. Stir into sugar mixture just until moistened. Stir in zucchini. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Sprinkle with the remaining sesame seeds. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minute before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

Apricot Sesame Cookies

Ingredients:
1 cup butter, softened
1/2 cup sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup plus 3 tablespoons sesame seeds
6 tablespoons apricot jam
Directions:
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour and salt; gradually add to the creamed mixture and mix well.
Roll into 1-in. balls; roll in sesame seeds. Place 2 in. apart on ungreased baking sheets.
Using the end of a wooden spoon handle, make an 3/8-in. deep indentation in the center of each ball. Fill with jam. Bake at 400° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4 dozen.

Sesame Flank Steak

Ingredients:
1-1/2 pounds flank steak
1/4 cup sesame seeds, toasted
1/4 cup thinly sliced green onions
3 tablespoons light soy sauce
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 tablespoon ground ginger
3 garlic cloves, minced
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
Directions:
Score steak and place in a large shallow glass container or resealable plastic bag. Combine the remaining ingredients; pour over meat. Cover or seal and refrigerate for 4 hours or over night. Drain and discard marinade.
Grill steak, covered, over medium heat until the meat reaches desired doneness for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Thinly slice across the grain. Yield: 8 servings.

Skewered Ginger Beef

Ingredients:
1 cup sugar
1 cup soy sauce
1/2 cup vegetable oil
1 bunch green onions, sliced
6 garlic cloves, minced
1/4 cup sesame seeds, toasted
3/4 teaspoon ground ginger or 2 teaspoons grated fresh gingerroot
2 teaspoons pepper
2 pounds beef sirloin steak, cut into 1/4-inch strips
Directions:
In a large resealable plastic bag, combine the first eight ingredients; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Thread steak onto metal or soaked wooden skewers. Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. Yield: 8 servings.