Recipes
Recipe of Mapo Tofu
Mapo Tofu also known as Stir-fried Tofu in Hot Sauce Ingredients: ½ cup oil 1-2 fresh Thai bird chili peppers (thinly sliced) 6-8 dried red chilies (roughly chopped) 3 tbsps ginger (finely minced) 3 tbsps garlic (finely minced) ground Sichuan peppercorn 8 ounces ground pork 1-2 tbsps spicy bean sauce ⅔ cup low sodium chicken broth (or water) 1 pound silken tofu (cut into 1 inch cubes) 1 ½ tsps cornstarch ¼ tsp sesame oil ¼ tsp sugar 1 scallion (finely chopped) Instructions: Heat SENSARTE Nonstick Deep Frying Pan over low heat. Add ¼ cup oil and add fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, making sure the chiles don't burn. Remove from heat and set aside. Heat the remaining ¼ cup oil in your SENSARTE Nonstick Skillet over medium heat. Add ginger. After 1 minute, add the garlic. Fry for another minute, then turn up the heat and add ground pork. Break up the meat and fry until cooked through. Add the ground Sichuan peppercorns and stir for about 15-30 seconds, being careful not to let it burn or it will become bitter. Add the spicy bean sauce to the mixture and stir to combine. Add ⅔ cup chicken broth to the pan and stir. Let this simmer for about a minute. At the same time, prepare your tofu and place ¼ cup water in a small bowl along with the cornstarch and stir until completely combined. Add the cornstarch mixture to the sauce and stir. Let it bubble until the sauce starts to thicken. Then add your chili oil from earlier. Pour the oil into the sauce and add tofu. Gently pour the tofu into the sauce with a spatula. Let everything cook for 3-5 minutes. Add in the sesame oil and sugar along with the scallions, stirring until the scallions are wilted. Serve and enjoy!
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Recipe of Honey Garlic Pork Chops
Ingredients: 4 pork chops bone in or out salt and pepper, to season 1 tsp garlic powder 2 tbsps olive oil 1 tbsp unsalted butter 6 cloves garlic, minced ¼ cup honey ¼ cup chicken broth 2 tbsps rice wine vinegar Instructions: Season pork chops with salt, pepper, and garlic powder just before cooking. Heat oil in SENSARTE Nonstick Deep Frying Pan Skillet over medium-high heat until hot. Fry the chops on both sides until golden and cooked through, about 4-5 minutes per side. Put on a plate and set aside. Lower heat to medium. Melt butter in the same skillet, scraping up any browned bits from the bottom of the pan. Sauté the garlic until fragrant, about 30 seconds. Add honey, chicken broth and vinegar. Increase the heat to medium-high and continue to cook until the sauce has reduced and thickened slightly, about 3-4 minutes, stirring occasionally. Return the pork to the skillet, generously coat with the sauce, and grill for 1-2 minutes, or until slightly charred around the edges. Garnish with parsley and serve over vegetables, rice, pasta or with a salad. Serve and enjoy!
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Recipe of Garlic Roasted Potatoes
Ingredients: 2 lbs baby potatoes, washed and dried 3 tbsps olive oil 4 cloves garlic, minced 1 tsp dried thyme 1 tsp dried rosemary salt and black pepper to taste Instructions: Preheat oven to 400°F. In a mixing bowl, combine the baby potatoes, minced garlic, dried thyme, dried rosemary, salt, black pepper, and olive oil. Toss everything together to make sure that the potatoes are coated with the seasoning. Heat your SENSARTE Nonstick Frying Pan Skillet over medium heat. Transfer the seasoned potatoes to the skillet and cook for 5-10 minutes, stirring occasionally, until the potatoes are lightly browned and crispy. Once the potatoes are lightly browned, transfer them to a baking sheet lined with parchment paper. Spread them out in a single layer to ensure even roasting. Roast the potatoes in the preheated oven for 20-30 minutes or until they are golden brown and tender when pierced with a fork. Remove the potatoes from the oven and let them cool for a few minutes before serving. Garnish the potatoes with fresh herbs. Serve and enjoy!
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Recipe of Salmon Eggs Benedict
Ingredients: 2 English muffins, split and toasted 4 slices of smoked salmon 4 eggs 1 tbsp white vinegar 1 tbsp olive oil salt and pepper to taste chopped chives for garnish For The Hollandaise Sauce: 3 egg yolks 1 tbsp lemon juice ½ cup unsalted butter, melted salt and cayenne pepper to taste Instructions: To make the Hollandaise sauce, whisk the egg yolks and lemon juice in a SENSARTE Nonstick Sauce Pan until light and frothy. Place the pan over low heat and whisk constantly while slowly pouring in the melted butter. Continue whisking until the sauce thickens. Season with salt and cayenne pepper to taste. Keep warm over low heat. Fill a SENSARTE Nonstick Deep Frying Pan Skillet with about 2 inches of water and bring to a simmer over medium-high heat. Add the white vinegar and swirl the water with a spoon to create a vortex. Crack an egg into a small bowl and gently slide it into the center of the vortex. Cook for 3-4 minutes or until the egg whites are set but the yolks are still runny. Use a slotted spoon to remove the egg from the water and place it on a paper towel-lined plate. Repeat with the remaining eggs. Heat your SENSARTE Nonstick Sauté Pan over medium heat. Brush the salmon with olive oil and season with salt and pepper. Cook the salmon for 2-3 minutes per side or until lightly browned and cooked through. To assemble, place a toasted English muffin half on a plate. Top with a slice of salmon and a poached egg. Spoon the Hollandaise sauce over the top. Garnish with chopped chives. Serve immediately and enjoy!
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Recipe of Beef Burrito
Ingredients: 1 lb ground beef 1 onion, diced 1 green bell pepper, diced 2 garlic cloves, minced 1 tsp chili powder 1 tsp cumin powder 1 cup cooked rice 1 can of black beans, drained and rinsed 1 cup shredded cheddar cheese 8 flour tortillas salt and pepper to taste Instructions: In a SENSARTE Nonstick Frying Pan Skillet over medium heat, cook ground beef until browned. Drain excess fat and set aside. Using the same skillet, sauté the onion, green bell pepper, and garlic until softened. Add the chili powder, cumin, salt, and pepper and stir until fragrant. Add the cooked rice and black beans to the skillet and mix until heated through. Warm the tortillas until pliable in your SENSARTE Nonstick Crepe Pan over medium heat. Spoon the beef and rice mixture into the center of each tortilla and top with shredded cheddar cheese. Roll up the tortilla and fold in the ends to create a burrito shape. Grab your SENSARTE Nonstick Deep Frying Pan and cook the burritos until crispy and golden brown, about 2-3 minutes per side. Serve hot with your favorite toppings such as salsa, sour cream, and guacamole. Enjoy!
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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!
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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!
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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!
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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!
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