Recipes
Recipe of Lobster Roll
Ingredients: 2 lobster tails, shell-on 2 tbsps mayonnaise 1 tbsp lemon juice 1 celery stalk, finely chopped 1 green onion, finely chopped salt and pepper to taste 2 tbsps butter 2 hot dog buns fresh lettuce leaves chopped chives for garnish Instructions: Start by preparing the lobster tails. Grab your Sensarte Nonstick Sauce Pan and bring a large pot of salted water to a boil. Add the lobster tails and cook for about 5-7 minutes until they turn bright red and the meat is opaque. Remove them from the water and let them cool. Once the lobster tails are cool enough to handle, crack the shells and remove the meat. Chop the lobster meat into bite-sized pieces and place them in a bowl. In a separate small bowl, mix the mayonnaise and lemon juice. Season with salt and pepper to taste. Add the chopped celery and green onion to the lobster meat. Pour the mayo-lemon mixture over the lobster and gently toss until everything is well combined. Heat the Sensarte Nonstick Frying Pan Skillet over medium heat. Add the butter and let it melt. Place the hot dog buns in the skillet and toast them until they're golden brown on both sides. To assemble your lobster rolls, line each bun with fresh lettuce leaves. Spoon the lobster mixture into the buns, filling them generously. Garnish with chopped chives for an extra burst of flavor. Serve your sensational lobster rolls immediately and enjoy!
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Recipe of Pasta Fettuccine Bolognese with Tomato Sauce
Ingredients: 1 lb fettuccine pasta 1 lb ground beef 1 onion, finely chopped 3 cloves garlic, minced 1 carrot, diced 1 celery stalk, diced 1 can (28 oz) crushed tomatoes ½ cup red wine (optional) 2 tbsps tomato paste 1 tsp dried oregano 1 tsp dried basil salt and pepper to taste grated Parmesan cheese for garnish fresh basil leaves for garnish Instructions: In your Sensarte Duramax Nonstick Sauce Pan, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside. Grab your Sensarte Duramax Nonstick Deep Frying Pan, heat it over medium-high heat, and brown the ground beef, breaking it apart with a spatula. Once browned, remove excess fat. Add the chopped onion, minced garlic, diced carrot, and diced celery to the pan. Sauté until the vegetables are softened. Stir in the crushed tomatoes, tomato paste, dried oregano, and dried basil. If using, pour in the red wine for an extra layer of flavor. Season with salt and pepper to taste. Reduce the heat to low and let the sauce simmer for at least 30 minutes, allowing the flavors to meld and the sauce to thicken. Stir occasionally. Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. Let it simmer for an additional 5 minutes to absorb the flavors. Plate the Pasta Fettuccine Bolognese and garnish with grated Parmesan cheese and fresh basil leaves. Serve and enjoy!.
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Recipe of Coconut Shrimp
Ingredients: 1 pound large shrimp, peeled and deveined 1 cup all-purpose flour 1 tsp sea salt 1 tsp black pepper 1 tsp garlic powder 1 tsp paprika 2 eggs, beaten ¼ cup milk 2 cups sweetened shredded coconut vegetable oil for frying sweet chili sauce for dipping Instructions: In a bowl, mix together the flour, sea salt, black pepper, garlic powder, and paprika. In another bowl, whisk together the beaten eggs and milk. Place the shredded coconut in a separate bowl. Set aside. Dredge each shrimp in the flour mixture, then dip it into the egg mixture, and finally in the shredded coconut, making sure it’s well coated. Heat up your Sensarte Nonstick Deep Frying Pan over medium-high heat, and add enough vegetable oil to cover the bottom of the pan. Once the oil is hot, add the coated shrimp in the hot oil and fry until golden brown on both sides, about 2-3 minutes per side. Use a slotted spoon to remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with sweet chili sauce for dipping. Enjoy! Happy National Shrimp Day!
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Recipe of Mexican Chili
Ingredients: 1 pound ground beef 1 onion, diced 3 garlic cloves, minced 1 bell pepper, diced 1 can kidney beans, rinsed and drained 1 can diced tomatoes 2 tbsps tomato paste 2 tbsps chili powder 1 tsp cumin 1 tsp paprika salt and pepper to taste optional toppings: shredded cheese, sour cream, chopped cilantro Instructions: Heat your Sensarte nonstick deep frying pan skillet over medium heat. Add the ground beef and cook until browned, breaking it up into smaller pieces with a wooden spoon. Remove any excess fat from the skillet, leaving a small amount for flavor. Add the diced onion, minced garlic, and diced bell pepper to the skillet. Sauté until the vegetables are softened and fragrant. Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for an additional minute to release the flavors. Add the tomato paste and stir to coat the meat and vegetables evenly. Pour in the diced tomatoes and kidney beans. Stir well to combine all the ingredients. Reduce the heat to low and let the chili simmer for 30 minutes, allowing the flavors to meld together. While the chili is simmering, prepare your favorite Sensarte nonstick crepe pan to warm up tortillas for serving. Serve the Mexico Chili hot in bowls, garnished with shredded cheese, a dollop of sour cream, and chopped cilantro. Accompany it with warm tortillas from your Sensarte nonstick crepe pan. Enjoy!
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Recipe of Shrimp Alfredo
Ingredients: 8 ounces uncooked fettuccine 1 lb shrimp, thawed and peeled 2 tbsps butter 4 ounces cream cheese ¾ cup heavy/whipping cream ¼ cup chicken broth 2 large cloves garlic, minced 1 cup freshly grated parmesan cheese sea salt and black pepper Instructions: Take the cream cheese out of the fridge to give it a chance to soften. Get your shrimps ready. Begin to boil a pot of salted water for the fettuccine. Cook it al dente according to package instructions. At the same time, add butter, cream cheese, cream, chicken broth, and garlic to Sensarte Nonstick Skillet over medium heat. Once the butter is melted and the pan is heated, you can use a spoon to help melt the cream cheese into the sauce. This will take a couple of minutes. Once the cream cheese is added to the sauce, let it bubble gently for 5 minutes, until the sauce has reduced and thickened slightly. You can stir it occasionally. Then grate the Parmesan cheese while cooking. Stir the Parmesan into the sauce. Let it cook for about one minute. Add shrimps to the skillet and cook for 5-6 minutes, stirring occasionally. Season the Shrimp Alfredo with sea salt and black pepper as desired. Toss with drained pasta and serve immediately. Enjoy!
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Recipe of Homemade Peanut Brittle
Ingredients: 1 cup white sugar ½ cup light corn syrup ¼ cup water ¼ tsp sea salt 1 cup peanuts 2 tbsps unsalted butter, softened 1 tsp baking soda Instructions: Grease a large rimmed baking sheet. Set aside for future use. Place sugar, corn syrup, water, and sea salt in the Sensarte Nonstick Sauce Pan over medium heat. Stir until the sugar dissolves and the mixture comes to a boil, about 5 minutes. Stir in peanuts and place a candy thermometer. Continue cooking, stirring occasionally, until the temperature reaches 300-310°F. Remove from the heat. Add the butter and baking soda and give it a quick stir, then immediately pour the mixture onto the prepared baking sheet. Using 2 forks, quickly lift and pull mixture into a 12x14-inch rectangle. Chill until completely set, at least 30 minutes. Use a mallet to break peanut brittle into small pieces. Serve and enjoy!
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Recipe of Pan Seared Salmon
Ingredients: 4 salmon fillets 2 tbsps olive oil sea salt and black pepper to taste lemon wedges for serving Instructions: Preheat your Sensarte Nonstick Frying Pan Skillet over medium-high heat. Season the salmon fillets with sea salt and black pepper on both sides. Add the olive oil to the skillet and swirl to coat. Carefully place the salmon fillets in the skillet, skin-side up. Cook the salmon for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the salmon from the skillet and let it rest for a few minutes before serving. Serve with lemon wedges and enjoy!
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Recipe of Creamy Rice Pudding
Ingredients: 1 cup long-grain white rice 2 cups whole milk ½ cup heavy cream ¼ cup granulated sugar ¼ tsp salt 1 tsp vanilla extract ½ tsp ground cinnamon ¼ tsp ground nutmeg ½ cup raisins (optional) 2 tbsps butter 1 tbsp brown sugar chopped nuts and additional cinnamon for garnish Instructions: Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice pudding from becoming too sticky. In your Sensarte Nonstick Sauce Pan, combine the rinsed rice, milk, and heavy cream. Place the pan over medium heat and bring the mixture to a gentle simmer. Reduce the heat to low and cover the pan with a lid, leaving a slight gap to allow steam to escape. Let the rice simmer for about 25-30 minutes, stirring occasionally to prevent sticking. In another Sensarte Nonstick Frying Pan Skillet, melt the butter over medium heat. Add the raisins (if using) and sauté for a few minutes until they plump up. Once the rice is tender and the mixture has thickened, stir in the granulated sugar, salt, vanilla extract, ground cinnamon, and ground nutmeg. Continue to cook for an additional 5-7 minutes, stirring occasionally. Combine the sautéed raisins and brown sugar with the rice pudding mixture. Stir well to incorporate the flavors. Remove the rice pudding from heat and let it cool slightly before serving. The pudding will continue to thicken as it cools. Serve the rice pudding warm or chilled in individual bowls. Garnish with chopped nuts and a sprinkle of cinnamon on top. Enjoy!
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Recipe of Homemade Pancakes
Ingredients: 2 cups all-purpose flour 2 tsps baking powder ¼ tsp sea salt 1 tbsp sugar 2 large eggs 1 ½ to 2 cups milk 2 tbsps butter, melted Instructions: In a bowl, mix together all the dry ingredients. Beat eggs into 1 ½ cups of milk, then add 2 tbsps of melted cooled butter. Gently stir this mixture into the dry ingredients, mixing just enough to moisten the flour. Add a little more milk If the batter seems thick. Heat the Sensarte Nonstick Griddle Grill Pan or Crepe Pan over medium-low heat. Place one or two tsps butter or oil on the griddle or skillet. When the butter foam has subsided or the oil is glistening, scoop the batter onto the pan to make any size pancakes you like. After 2 to 4 minutes, flip the pancakes after air bubbles have risen to the surface and the bottom is brown. Cook until lightly browned on the second side. Repeat with remaining batter. Top with fresh fruits, maple syrup or butter if desired. Serve immediately and enjoy!
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