Brownricewithsesameseeds Recipes

BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

CHINESE FRIED SESAME DESSERT BALLS (JIAN DUI) RECIPE BY TASTY

Steps:

• Make the red bean filling: In a medium bowl, combine the red beans with 1 cup (240 ml) of water. Cover with plastic wrap and soak overnight.
• Drain the red beans, then transfer to a small saucepan with the remaining 3 cups (720 ml) of water. Bring to a boil over medium-high heat, then cover and cook for 1 hour, until soft enough to mash with a fork.
• Add the sugar and cook, stirring frequently, until the liquid evaporates and a thick red bean paste forms.
• Transfer the red bean paste to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the paste to prevent a skin from forming. Refrigerate until ready to use.
• Make the dough: In a liquid measuring cup or small bowl, whisk the hot water with the light brown sugar until the sugar dissolves.
• Add the glutinous rice flour to a medium bowl and use a spoon to create a small well in the center.
• Pour the sugar syrup into the well and stir for 5 minutes, until the dough is well combined and no longer sticks to the bowl.
• Lightly dust a clean surface with glutinous rice flour. Turn the dough out and knead for 5 minutes, until it forms a smooth, round ball. Use a little bit more flour or water as needed.
• Divide the dough into 8 pieces. Roll the pieces into small balls, then flatten into discs about ½-inch (1 ¼ cm) thick and 2½-inches (6.5 cm) in diameter.
• Place 1 teaspoon of red bean filling in the center of a piece of dough. Fold in the edges to cover the filling, then roll into a ball. Roll the ball in the sesame seeds until the dough is covered. Repeat with the remaining ingredients.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Fry the sesame balls for 15 minutes, stirring frequently, until golden brown. Transfer to a wire rack set over a baking sheet to drain and let cool for 15 minutes before serving.
• Enjoy!

BROWN RICE WITH SESAME SEEDS

Steps:

• Saute rice in butter just until translucent and very lightly browned.
• Add onion and sesame seeds, and continue browning until onion is translucent, stirring frequently to prevent onion from burning.
• Drain any excess butter or olive oil.
• Add stock or water carefully to prevent steam burns; it WILL blow steam!
• Adjust heat for a slow simmer, cover, and cook about 45-50 minutes, stirring gently every 15 minutes.
• If all liquid is not absorbed, remove cover and continue cooking for up to another 15 minutes.
• Fluff with a fork before serving.

BROWNIES FROM SCRATCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan.
• Melt butter and chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove top of double boiler and stir sugar, flour, eggs, salt, and vanilla extract into chocolate mixture until batter is smooth. Fold walnuts into batter; spread into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cut brownies while warm.

BASIC BROWN SAUCE

Steps:

• Saute onion in butter in a heavy skillet until onion is tender; discard onion. Cook butter over low heat until it begins to brown. Add flour, stirring until smooth ( I find that a whisk works best). Cook 1 minute, stirring constantly. Add bouillon granules, and gradually stir in water. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper. Serve with beef or pork.
• Bordelaise Sauce: Substitute 1/3 cup dry red wine for 1/3 cup of the water, and stir in 3/4 teaspoon dried parsley flakes and 1/4 teaspoon dried whole thyme; increase pepper to 1/4 teaspoon.
• Mushroom Brown Sauce: Saute 1/2 cup sliced mushrooms in 2 tablespoons butter; drain and stir into Basic Brown Sauce. Serve with beef.