Recipes
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!
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Recipe of Double Cheeseburger
Ingredients: 1 pound ground beef ½ tsp sea salt ¼ tsp black pepper 2 hamburger buns 4 slices of cheese (cheddar or American) lettuce, tomato, onion, green pepper (optional) condiments of choice (ketchup, mustard, mayonnaise) Instructions: Preheat your Sensarte Nonstick Griddle Pan or Nonstick Grill Pan over medium heat. In a bowl, combine the ground beef, sea salt, and black pepper. Mix well until the seasoning is evenly distributed throughout the meat. Divide the meat mixture into two equal portions and shape each portion into a patty. Make sure the patties are slightly larger than the size of your hamburger buns, as they will shrink slightly during cooking. Place the patties onto the preheated nonstick griddle pan or grill pan. Cook for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, top each patty with two slices of cheese and allow it to melt. While the patties are cooking, lightly toast the hamburger buns on the griddle pan or grill pan for a deliciously crispy texture. Once the patties are cooked and the cheese has melted, remove them from the heat and let them rest for a minute. Assemble your double cheeseburgers by placing a patty on the bottom half of each bun. Add any desired toppings such as lettuce, tomato, onion, green pepper and condiments. Place the top half of the bun on each burger and press gently to hold it together. Serve your mouthwatering double cheeseburgers hot and enjoy the perfect combination of juicy beef, melted cheese, and flavorful toppings.
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Recipe of Creamy Christmas Eggnog
Ingredients: 4 cups whole milk 1 cup heavy cream 1 cup granulated sugar 4 large eggs 1 tsp vanilla extract 1 tsp ground cinnamon ½ tsp ground nutmeg a pinch of salt ½ cup bourbon (optional) ¼ cup dark rum (optional) ground cinnamon or nutmeg for garnish Instructions: Place your Sensarte Nonstick Sauce Pan on low to medium heat. In the saucepan, combine the whole milk and heavy cream. Warm the mixture until it's just about to simmer, stirring occasionally to prevent a skin from forming. While the milk and cream are warming, in a separate bowl, whisk together the sugar and eggs until well combined and slightly thickened. Slowly pour about a cup of the warm milk and cream mixture into the eggs, whisking constantly. This helps to temper the eggs, so they don't scramble when added to the hot liquid. Pour the egg mixture back into Sensarte Nonstick Saucepan with the warm milk and cream, whisking continuously to combine. Stir in the vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt. Continue to heat the mixture, stirring gently, until it thickens slightly. Be careful not to let it boil. If you're adding bourbon and rum, stir them into the eggnog mixture. Heat for an additional minute. Remove the sauce pan from the heat. Strain the eggnog through a fine-mesh sieve to remove any bits of cooked egg. Allow the eggnog to cool slightly, then cover and refrigerate until chilled, preferably for a few hours or overnight. Before serving, give the eggnog a good stir. Pour it into glasses and garnish with a sprinkle of ground cinnamon or nutmeg. Serve and enjoy!
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Recipe of Mushroom Omelette
Ingredients: 3 large eggs 1 cup sliced mushrooms ¼ cup diced onion ¼ cup diced bell pepper ¼ cup shredded cheese 1 tbsp butter or cooking oil salt and pepper to taste Instructions: In your Sensarte Nonstick Frying Pan Skillet or Sauté Pan, heat the butter or cooking oil over medium heat. Add the onions and bell peppers to the pan and sauté for 2-3 minutes until they start to soften. Add the sliced mushrooms to the pan and continue cooking for another 3-4 minutes until the mushrooms are tender and slightly golden. Meanwhile, in a bowl, whisk the eggs together until well beaten. Season with salt and pepper. Pour the beaten eggs over the sautéed mushrooms, onions, and bell peppers in the pan. Cook the omelette over medium heat, gently lifting the edges with a spatula to allow the uncooked egg mixture to flow underneath. When the omelette is mostly set but still slightly runny on top, sprinkle the shredded cheese over one half of the omelette. Fold the other half of the omelette over the cheese and continue cooking for another minute or until the cheese is melted and the eggs are cooked through. Slide the mushroom omelette onto a plate and serve hot. Enjoy!
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Recipe of Tofu Scramble
Ingredients: 1 block (14 oz) of extra-firm tofu 1 tbsp olive oil ½ onion, finely chopped ½ bell pepper, diced ½ cup cherry tomatoes, halved ½ cup fresh spinach leaves 2 cloves garlic, minced ½ tsp turmeric powder ½ tsp paprika salt and pepper to taste fresh parsley or cilantro for garnish (optional) Instructions: Begin by draining the tofu and wrapping it in a clean kitchen towel or paper towels. Let it sit for about 10-15 minutes. While the tofu is draining, heat your Sensarte Nonstick Frying Pan Skillet over medium heat. Add the olive oil. Add the chopped onion and diced bell pepper. Sauté for 3-4 minutes until they start to soften. Crumble the pressed tofu into the pan using your hands or a fork. It should resemble scrambled eggs in texture. Sprinkle turmeric and paprika over the tofu for color and flavor. Stir well to evenly distribute the spices. Continue to cook the tofu mixture for about 5-7 minutes, stirring occasionally. Add the minced garlic, cherry tomatoes, and fresh spinach. Sauté for an additional 2-3 minutes until the tomatoes start to soften and the spinach wilts. Season the scramble with salt and pepper to taste. Adjust the seasoning as needed. Transfer your Tofu Scramble to a serving platter. If desired, garnish with fresh parsley or cilantro for a burst of color and freshness. Serve and enjoy!
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Recipe of Classic Chicken and Dumplings
Ingredients: 4 boneless, skinless chicken breasts 2 tbsps vegetable oil 1 onion, finely choppe 2 carrots, diced 2 celery stalks, chopped 3 cloves garlic, minced 6 cups chicken broth 2 bay leaves 1 cup frozen peas 1 cup whole milk 2 tbsps all-purpose flour salt and pepper to taste For The Dumplings: 2 cups all-purpose flour 1 tbsp baking powder ½ tsp salt ½ tsp dried thyme ½ cup whole milk 2 tbsps melted butter Instructions: In your Sensarte Nonstick Deep Frying Pan, heat the vegetable oil over medium-high heat. Season the chicken breasts with salt and pepper and cook them until they are browned on both sides. This should take about 5-6 minutes per side. Remove the chicken and set it aside. In the same pan, add the onion, carrots, and celery. Sauté them for about 5 minutes, or until they start to soften. Add the minced garlic and cook for an additional 30 seconds. Return the chicken to the pan and add the chicken broth and bay leaves. Bring this mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through. While the chicken is simmering, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, salt, and dried thyme. Add the milk and melted butter, and stir until a thick dough forms. Drop spoonfuls of the dumpling dough into the simmering chicken mixture. Cover the pan and let it cook for 10 minutes, or until the dumplings are cooked through. Remove the bay leaves and discard them. Stir in the frozen peas and cook for an additional 2-3 minutes, or until they are heated through. In a separate Sensarte Nonstick Sauce Pan, combine the whole milk and flour to make a roux. Cook over medium heat, stirring constantly, until the mixture thickens. This usually takes about 3-4 minutes. Pour the roux into the chicken and dumplings mixture. Stir well to combine and let it simmer for an additional 5 minutes, or until the mixture thickens to your desired consistency. Season with additional salt and pepper if needed. Serve and enjoy!
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Recipe of Homemade Vanilla Pudding
Ingredients: 2 cups whole milk ½ cup granulated sugar ¼ cup cornstarch ¼ tsp sea salt 4 large egg yolks 2 tbsps unsalted butter 2 tsps pure vanilla extract Instructions: In your Sensarte nonstick saucepan or skillet, heat the milk over medium heat until it starts to steam. Make sure not to boil it. In a separate bowl, whisk together the sugar, cornstarch, and sea salt. Add the egg yolks and whisk until well combined. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Pour the mixture back into the Sensarte nonstick saucepan or skillet and place it over medium heat. Cook, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 5-7 minutes. Remove the pan from the heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth. Transfer the pudding to individual serving bowls or a large serving dish. If you prefer a smooth texture, you can strain the pudding through a fine-mesh sieve before transferring it. Cover the pudding with plastic wrap, making sure the plastic wrap touches the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours to allow the pudding to set and cool. Serve the vanilla pudding chilled, either on its own or with your favorite toppings such as fresh berries, whipped cream, or a sprinkle of cinnamon. Enjoy!
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Recipe of Fried Brussels Sprouts with Bacon
Ingredients: 2 ½ pounds Brussels sprouts, trimmed 4 slices bacon, cut into 1-inch pieces 1 tbsp extra-virgin olive oil 1 large onion, diced 4 sprigs thyme or savory, plus 2 tsps leaves, divided 1 tsp kosher salt freshly ground pepper 2 tsps lemon juice Instructions: Bring a large pot of water to a boil. If the sprouts are small, cut in half; otherwise, cut into quarters. Cook sprouts until barely tender, 3 to 5 minutes. Darin the water. Meanwhile, cook the bacon in Sensarte Nonstick Skillet over medium heat, stirring constantly, 3 to 6 minutes, until browned but not crisp. Remove with a slotted spoon and drain on a paper towel. Pour out all but about 1 tbsp bacon fat from the pan. Add oil to the pan and heat over medium heat. Add onion and cook, stirring frequently, until soft but not browned, reducing heat if necessary, about 4 minutes. Add thyme (or savory) sprigs, salt, and pepper. Increase the heat to medium-high, add the Brussels sprouts, and sauté or stir occasionally until tender and warm, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves, and lemon juice, and combine well. Serve and enjoy!
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Recipe of Murgh Makhani (Indian Butter Chicken)
Ingredients 500g boneless, skinless chicken thighs, cut into bite-sized pieces 1 cup plain yogurt 2 tbsps lemon juice 2 tsps ground cumin 2 tsps garam masala 1 tsp turmeric powder 1 tsp chili powder 1 tbsp grated ginger 3 cloves garlic, minced 1 large onion, finely chopped 2 tbsps unsalted butter 1 tbsp vegetable oil 1 can (400g) diced tomatoes 1 cup heavy cream 2 tbsps kasuri methi (dried fenugreek leaves) salt and pepper to taste fresh cilantro for garnish Instructions: In a mixing bowl, combine the yogurt, lemon juice, ground cumin, garam masala, turmeric powder, chili powder, grated ginger, and minced garlic. Mix well and add the chicken pieces. Coat the chicken evenly with the marinade, cover the bowl, and refrigerate for at least 2 hours, or ideally overnight for the best flavor. Heat your Sensarte Nonstick Sauté Pan over medium-high heat and add the vegetable oil. Once the oil is hot, add the marinated chicken pieces and cook until they are browned and cooked through. Remove the chicken from the pan and set aside. In the same pan, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent and slightly caramelized. Stir in the diced tomatoes and cook for a few minutes until they soften. Transfer the tomato-onion mixture to a blender and blend until smooth. Return the blended sauce to the pan and bring it to a gentle simmer. Pour in the heavy cream and stir until well combined with the sauce. Add the cooked chicken back to the pan and let it simmer in the sauce for another 5 minutes, allowing the flavors to meld together. Crush the kasuri methi between your palms and sprinkle it over the chicken. Season with salt and pepper to taste. Garnish with fresh cilantro leaves before serving. Enjoy!
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