Recipes
Recipe of Surf and Turf
Ingredients: 1 pound steak (sirloin or filet mignon) 1 pound shrimp, peeled and deveined ¼ cup olive oil ¼ cup soy sauce 2 tbsps honey 2 tbsps Worcestershire sauce 2 garlic cloves, minced sea salt and pepper, to taste lemon wedges, for garnish chopped parsley, for garnish Instructions: In the SENSARTE Nonstick Deep Frying Pan Skillet, heat 2 tbsps olive oil over medium-high heat. Add the steak and cook for 3-4 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the pan and let it rest for 5 minutes before slicing it into thin strips. In the same skillet, add 1 tbsp olive oil and the peeled and deveined shrimp. Cook the shrimp for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the pan and set aside. Combine the remaining 1 tbsp olive oil, soy sauce, honey, Worcestershire sauce, garlic, sea salt, and pepper in the SENSARTE Nonstick Frying Pan. Cook over medium-high heat until the mixture starts to thicken, about 5-6 minutes. Add the sliced steak and cooked shrimp to the pan with the sauce, and stir to coat. Cook for another 2-3 minutes until everything is heated through and coated with the sauce. Serve the Surf and Turf with lemon wedges and chopped parsley for garnish. Enjoy!
Learn more
Recipe of Spanish Paella
Ingredients: 1 lb boneless chicken thighs 1 lb shrimp, peeled and deveined 1 lb mussels, cleaned and debearded 1 large onion, chopped 4 garlic cloves, minced 1 red bell pepper, diced 1 yellow bell pepper, diced 1 cup of short-grain rice 3 cups of chicken stock 1 tsp of smoked paprika ½ tsp saffron threads 3 tbsps olive oil sea salt and black pepper, to taste Instructions: Preheat your SENSARTE Nonstick Deep Frying Pan Skillet over medium-high heat. Add 1 tbsp olive oil and brown the chicken until cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside on a plate. In the same skillet, add another tbsp olive oil and sauté the onion, garlic, and bell peppers until soft, about 5-7 minutes. Add the smoked paprika and saffron threads and stir to combine. Add the rice to the pan and stir to coat with the vegetable mixture. Pour in the chicken stock and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes or until the rice is cooked through and the liquid is absorbed. Meanwhile, in your SENSARTE Nonstick Sauté Pan, add a tbsp olive oil and sauté the shrimp until pink and cooked through, about 3-4 minutes per side. Remove the shrimp from the pan and set aside. Add the mussels to the same pan and sauté for about 3-4 minutes until they open up. Discard any unopened mussels. Once the rice is cooked, add the chicken, shrimp, and mussels to the pan and stir gently to combine. Cover and cook for an additional 5 minutes to allow the flavors to meld together. Serve hot, garnished with fresh parsley and lemon wedges. You can also use your SENSARTE Nonstick Griddle Pan to cook some crusty bread to serve alongside the paella. Enjoy!
Learn more
Recipe of Mozzarella Cheese Sticks
Ingredients: 16 oz. Mozzarella cheese 1 cup all-purpose flour 2 tsps garlic powder 2 tsps onion powder 1 tsp dried oregano 1 tsp sea salt 1 tsp black pepper 2 eggs, beaten 2 tbsps milk 2 cups Italian seasoned breadcrumbs oil for frying any dipping sauce you like Instructions: Cut mozzarella cheese into sticks and freeze them for at least 30 minutes. In the first dish, mix together the flour, garlic powder, onion powder, dried oregano, sea salt, and black pepper. In another shallow dish, beat together the eggs and milk. In a third dish, place the Italian seasoned breadcrumbs. Remove the cheese sticks from the freezer and dip each one in flour, then eggs, and finally in the breadcrumbs, pressing the breadcrumbs onto the cheese stick to ensure it's fully coated. Heat your SENSARTE Nonstick Deep Frying Pan Skillet over medium-high heat. Once the oil is hot, place the cheese sticks in the skillet, making sure to not overcrowd them, and cook until golden brown on all sides, about 2-3 minutes, turning occasionally. Remove the cheese sticks from the oil using a slotted spoon and place them onto a paper towel-lined plate to drain any excess oil. Serve the cheese sticks hot with your favorite dipping sauce. Enjoy!
Learn more
Recipe of Tomato Ravioli
Ingredients: 1 package of ravioli 1 tbsp olive oil 1 tbsp butter 2 cloves garlic, minced ½ cup cherry tomatoes, halved sea salt and black pepper to taste Parmesan cheese for topping Instructions: Grab your SENSARTE Nonstick Stock Pot and cook ravioli according to package instructions with salted boiling water until al dente. While the ravioli is cooking, heat up SENSARTE Nonstick Deep Frying Pan over medium heat. Once hot, add 1 tbsp olive oil and 1 tbsp butter to the pan. Then add minced garlic and cook for about 30 seconds, stirring constantly, until fragrant. Add in halved cherry tomatoes and sauté for about 3 minutes until the tomatoes have softened and the flavors have melded. Once the ravioli is cooked, drain it and add it to the SENSARTE Nonstick Skillet, coating the ravioli with the tomato mixture. Use the SENSARTE Nonstick Sauté Pan to cook the ravioli and tomato mixture over medium heat for another 2-3 minutes until the ravioli is slightly crispy on the edges. Use the SENSARTE Nonstick Griddle Pan to toast some bread, and serve the ravioli with a sprinkle of Parmesan cheese on top. Enjoy! Happy National Ravioli Day!
Learn more
Recipe of Jambalaya
Ingredients: 2 tbsp olive oil 1 onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 3 garlic cloves, minced 1 lb chicken breast 1 lb andouille sausage, sliced 1 can diced tomatoes, drained 1 cup long grain rice 2 cups chicken broth 1 tsp dried oregano 1 tsp smoked paprika 1 tsp cumin ½ tsp cayenne pepper sea salt and pepper to taste fresh parsley, chopped for garnish Instructions: In your SENSARTE Nonstick Deep Frying Pan Skillet, heat olive oil over medium-high heat. Add onions, green and red bell peppers, and garlic. Sauté for 5 minutes or until vegetables are soft. Add chicken and sausage to the skillet and cook for 5-7 minutes or until browned. Add canned tomatoes, long grain rice, chicken broth, dried oregano, smoked paprika, cumin, cayenne pepper, salt, and pepper to the pan. Stir to combine. Bring the mixture to a boil and reduce heat to medium-low. Cover the pan with the lid and let it simmer for 20-25 minutes or until rice is fully cooked and the liquid is absorbed. Toast some sliced andouille sausage in another SENSARTE Nonstick Griddle Pan and sprinkle it on top of the jambalaya. Season the jambalaya with sea salt and pepper to taste. Serve the jambalaya hot with fresh parsley for garnish. Enjoy!
Learn more
Recipe of Biscuits and Gravy
Ingredients: 2 cups all-purpose flour 2 tsps baking powder ¼ tsp baking soda ½ tsp sea salt 6 tbsps unsalted butter ¾ cup buttermilk 1 lb breakfast sausage ¼ cup all-purpose flour 2 cups whole milk sea salt and black pepper to taste Instructions: Preheat oven to 450°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and sea salt. Add the chilled butter and cut it in with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Pour in the buttermilk and stir just until the dough comes together. Don't over-mix. Turn the dough out onto a lightly floured surface and pat it out into a 1-inch thick round. Using a biscuit cutter or a glass to cut out the biscuits and place them onto a baking sheet lined with parchment paper. Bake the biscuits for 10-12 minutes or until they're golden brown. While the biscuits are baking, make the gravy. In your SENSARTE Nonstick Deep Frying Pan, cook the breakfast sausage over medium heat until it's browned and crispy. Sprinkle ¼ cup flour over the sausage and stir it in until absorbed. Pour in the whole milk and whisk the mixture constantly until it thickens. Season the gravy with sea salt and black pepper to taste. Serve the biscuits hot out of the oven with a generous ladle of gravy on top. Enjoy!
Learn more
Recipe of Philly Cheesesteak
Ingredients: 1 lb ribeye steak, thinly sliced 2 bell peppers, thinly sliced 1 onion, thinly sliced 4 hoagie rolls 8 slices of provolone cheese 2 tbsps olive oil 1 tsp garlic powder sea salt and black pepper to taste Instructions: Heat your SENSARTE Nonstick Griddle Pan over medium-high heat. Add the sliced ribeye to the pan and cook until browned, about 5 minutes. Season with garlic powder, salt, and pepper. Remove the steak from the pan and set aside. In the same pan, add 1 tbsp olive oil and sauté the sliced bell peppers and onions until they are soft and caramelized, about 8-10 minutes. Once the peppers and onions are cooked, remove them from the pan and set aside. Slice the hoagie rolls in half and place them cut-side down in a SENSARTE Nonstick Skillet over medium heat to toast for about 1-2 minutes until lightly browned. Divide the cooked steak among the rolls, then top with the sautéed peppers and onions. Place two slices of provolone cheese on top of the steak and vegetables on each roll. Add 1 tbsp olive oil to a SENSARTE Nonstick Deep Frying Pan and heat over medium heat. Once hot, place the cheesesteak sandwiches in the pan and cook until the cheese is melted and bubbly, about 3-5 minutes. Serve hot and enjoy your Homemade Philly Cheesesteak!
Learn more
Recipe of Mac and Cheese
Ingredients: 1 lb elbow macaroni 4 tbsp unsalted butter 4 tbsp all-purpose flour 3 cups whole milk 1 tsp Dijon mustard 1 tsp sea salt ½ tsp black pepper 2 cups shredded cheddar cheese 1 cup shredded Gruyere cheese ½ cup breadcrumbs 2 tbsp chopped parsley Instructions: Cook the elbow macaroni according to package instructions in your SENSARTE Nonstick Sauce Pan of salted water until al dente. Drain and set aside. In a SENSARTE Nonstick Deep Frying Pan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly, until the mixture turns into a light brown color. Slowly whisk in the milk, Dijon mustard, sea salt, and black pepper. Continue whisking until the mixture is smooth and begins to thicken. Add the shredded cheddar and Gruyere cheese to the sauce and stir until melted and smooth. Add the cooked macaroni to the cheese sauce and stir to combine. Preheat oven to 375°F. Transfer the mac and cheese to the SENSARTE Nonstick Skillet. Sprinkle the breadcrumbs over the top of the mac and cheese, and bake for 20-25 minutes or until the breadcrumbs are golden brown and the cheese is bubbly. Remove from the oven and let it cool for a few minutes. Sprinkle chopped parsley over the top of the mac and cheese before serving. Enjoy!
Learn more
Recipe of Fried Chicken with Soy Sauce and Garlic
Ingredients: 1 cup cornflour 400g chicken breast, cut into 2-3cm pieces peanut oil, to deep-fry sesame seeds, to sprinkle green onion, trimmed, thinly sliced steamed rice, to serve For The Chili Sauce: ⅓ cup passata ⅓ cup caster sugar 2 tbsps light soy sauce 1 tbsp sriracha chilli sauce 1 tbsp apple cider vinegar 1 garlic clove, finely grated Instructions: For the chili sauce, add the passata, sugar, soy sauce, sriracha, vinegar, garlic, and ¼ cup water in SENSARTE Nonstick Deep Frying Pan over high heat to combine. Bring to a boil. Reduce heat to low. Simmer for 15 minutes or until thickened, stirring occasionally. Set aside. Whisk together the cornmeal and a pinch of salt in a mixing bowl. Then add the chicken to the bowl. Toss to coat. Pour enough oil to reach one-third of the way up the sides of the SENSARTE Nonstick Skillet. Heat the oil to 160°C. Cook chicken in batches for 3 minutes or until golden brown. Use a slotted spoon to transfer to a wire rack over a baking sheet to drain. Put the Nonstick Frying Pan back on the stove with the chili sauce over medium heat. Toss the chicken pieces into the sauce. Sprinkle with sesame seeds and green onion. Serve with steamed rice and enjoy!
Learn more