Recipes
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 Zucchini Pancakes
Ingredients: 2 cups grated zucchini, excess moisture squeezed out 1 cup all-purpose flour 1 tsp baking powder ½ tsp baking soda ½ tsp salt ¼ tsp black pepper ½ tsp dried oregano ½ tsp dried basil 2 cloves garlic, minced ¼ cup grated Parmesan cheese 2 large eggs ½ cup milk 2 tbsps olive oil Vegetable oil Greek yogurt and chopped fresh herbs for serving Instructions: In a large mixing bowl, combine the grated zucchini, flour, baking powder, baking soda, salt, black pepper, dried oregano, dried basil, minced garlic, and grated Parmesan cheese. Mix well to evenly distribute the ingredients. In another bowl, whisk together the eggs, milk, and olive oil until well combined. Pour the wet ingredients into the zucchini mixture and gently fold until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest for about 10-15 minutes to allow the flavors to meld. Heat your Sensarte Nonstick Crepe Pan over medium heat. Lightly coat the pan with a small amount of vegetable oil. Once the pan is hot, ladle a small amount of the zucchini pancake batter onto the pan, using about ¼ cup of batter for each pancake. Use the back of the ladle to spread the batter into a circular shape. Cook the pancakes for about 2-3 minutes on each side, or until they are golden brown and crispy. Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil. Serve the fluffy zucchini pancakes warm, topped with a dollop of Greek yogurt and a sprinkle of chopped fresh herbs, such as parsley or chives. Enjoy!
Learn more
Recipe of Crispy Shrimp Tempura
Ingredients: 1 lb large shrimp, peeled and deveined 1 cup all-purpose flour 1 cup ice-cold sparkling water 1 egg yolk ½ tsp salt vegetable oil, for frying For The Dipping Sauce: ¼ cup soy sauce 2 tbsps water 1 tbsp rice vinegar 1 tbsp granulated sugar ½ tsp grated ginger 1 clove garlic, minced ½ tsp red pepper flakes (optional) sliced green onions and sesame seeds for garnish Instructions: Start by preparing the dipping sauce. In the Sensarte Nonstick Sauce Pan, combine the soy sauce, water, rice vinegar, sugar, grated ginger, minced garlic, and red pepper flakes (if using). Heat the mixture over low heat, stirring until the sugar dissolves. Once done, remove it from heat and let it cool. Refrigerate until you're ready to serve. Pat the shrimp dry with paper towels. This is crucial to achieving a crispy tempura coating. In a large mixing bowl, combine the all-purpose flour and salt. In a separate bowl, lightly beat the egg yolk, then add the ice-cold sparkling water. Pour the egg mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. The batter should be thick and slightly lumpy. In your Sensarte Ceramic Nonstick Deep Frying Pan Skillet, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F. Use a candy thermometer to monitor the temperature. Dip each shrimp into the tempura batter, making sure it's well-coated, and let any excess batter drip off. Carefully place the battered shrimp into the hot oil, one by one. Fry in batches to avoid overcrowding the pan, which can make the temperature drop. Fry for about 2-3 minutes on each side or until they turn golden brown and crispy. Use a slotted spoon to remove the shrimp from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve the crispy shrimp tempura hot with the prepared dipping sauce. Garnish with sliced green onions and sesame seeds. Enjoy!
Learn more
Recipe of Coq au Vin
Ingredients: 4 bone-in, skin-on chicken thighs 4 slices of bacon, chopped 1 onion, finely chopped 2 carrots, sliced 2 cloves garlic, minced 8 oz mushrooms, sliced 1 ½ cups red wine (such as Burgundy) 1 ½ cups chicken broth 2 sprigs fresh thyme 2 bay leaves salt and pepper to taste 2 tbsps all-purpose flour 2 tbsps butter fresh parsley, for garnish Instructions: Preheat your Sensarte Nonstick Deep Frying Pan Skillet over medium-high heat. While it's heating, season the chicken thighs with salt and pepper. Sprinkle them with flour, shaking off any excess. Add the chopped bacon to the skillet and cook until it turns crispy. Remove the bacon and set it aside. In the same skillet, sear the chicken thighs, skin-side down, until they achieve a golden brown color. Turn them over and sear the other side. Once browned, transfer the chicken to a plate. In the same skillet, add the chopped onion, carrots, garlic, and sliced mushrooms. Sauté for a few minutes until they begin to soften and become fragrant. Pour in the red wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Allow the wine to simmer and reduce by half, intensifying the flavors. Return the crispy bacon to the skillet. Add the seared chicken thighs back to the pan, along with fresh thyme and bay leaves. Pour in the chicken broth until the ingredients are almost covered. Season with salt and pepper. Reduce the heat to low, cover the skillet, and let it simmer gently for about 30-40 minutes. Check the chicken for doneness; it should be tender and cooked through. Remove the chicken, bacon, and vegetables from the skillet and place them on a serving platter. Discard the bay leaves and thyme sprigs. Increase the heat and reduce the sauce until it thickens to your desired consistency. Stir in the butter for a glossy finish. Pour the luscious sauce over the chicken and garnish with fresh parsley. Serve and enjoy!
Learn more
Recipe of Buffalo Wings
Ingredients: 2 lbs chicken wings ½ cup all-purpose flour ½ tsp garlic powder ½ tsp paprika ½ tsp sea salt ½ tsp black pepper ½ cup hot sauce ¼ cup unsalted butter 1 tbsp honey Instructions: In a large bowl, mix together the flour, garlic powder, paprika, sea salt, and black pepper. Set aside. Place chicken wings in the large bowl with flour mixture until evenly coated and shake off any excess. Transfer to a baking dish and arrange in a single layer. Cover and fridge for 1-2 hours. Preheat the Sensarte Nonstick Deep Frying Pan over medium-high heat. Once the pan is hot, place the chicken wings in the pan and fry for 8-10 minutes on each side until golden brown and crispy. Remove the chicken wings from the pan and place them on a paper towel to drain off any excess oil. Grab your Sensarte Nonstick Sauce Pan and melt the butter over medium heat. Add the hot sauce and honey to the skillet and stir to combine. Transfer the fried chicken wings to a platter and drizzle hot sauce over top; or mix wings and hot sauce in a bowl until fully coated. Serve hot and enjoy!
Learn more
Recipe of Lemon Chicken
Ingredients: For The Chicken: 1 ½ lb chicken breast 1 tbsp olive oil 1 tbsp parsley ½ lemon For The Egg Mixture: 2 large eggs 1 garlic clove, minced ½ tsp Italian seasoning ½ tsp salt ¼ tsp ground black pepper For The Parmesan Breading Mixture: 1 cup grated Parmesan cheese 3 tbsps all-purpose flour For Lemon Butter Sauce: 8 tbsps unsalted butter 2 garlic cloves, minced ¼ cup lemon juice ¼ cup chicken broth ¼ tsp ground black pepper Instructions: Cut the chicken breast in half lengthwise. Beat lightly with a meat mallet until even in thickness. In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the Parmesan cheese mixture. Dip the chicken into the egg mixture, then dip into the Parmesan cheese mixture. Let any excess ingredients fall out of each bowl. Heat enough oil to cover the bottom of your Sensarte Deep Frying Pan. IOnce hot, add the chicken and cook 4-5 minutes per side, or until crisp and golden. Reduce the heat if the chicken browns too quickly. Meanwhile, in another Sensarte Nonstick Skillet, melt butter and garlic and cook until fragrant. Add chicken broth, lemon juice, and pepper. Let the sauce cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and chopped parsley if desired. Serve immediately and enjoy!
Learn more
Recipe of Grilled Chicken and Vegetable Skewers
Ingredients: 1 lb boneless, skinless chicken breasts, cut into chunks 1 red bell pepper, cut into chunks 1 yellow bell pepper, cut into chunks 1 zucchini, sliced 1 red onion, cut into chunks 2 tbsps olive oil 2 cloves garlic, minced 1 tsp dried oregano 1 tsp paprika salt and pepper, to taste wooden skewers, soaked in water for 30 minutes Instructions: Preheat your grill pan or griddle pan from Sensarte Nonstick Cookware over medium-high heat. In a bowl, combine olive oil, minced garlic, dried oregano, paprika, salt, and pepper. Mix well. Thread the chicken, bell peppers, zucchini, and red onion onto the soaked wooden skewers, alternating between ingredients. Brush the marinade mixture onto the chicken and vegetables, ensuring they are evenly coated. Place the skewers on the preheated Sensarte Nonstick Grill Pan or Nonstick Griddle Pan. Cook for about 6-8 minutes per side or until the chicken is cooked through and the vegetables are tender and slightly charred. Remove the skewers from the pan and let them rest for a few minutes before serving. Serve the grilled chicken and vegetable skewers hot and enjoy!
Learn more
Recipe of Seafood Fried Rice
Ingredients: 2 tbsps sesame oil 2 tbsps canola or vegetable oil 1 pound medium-large fresh shrimp 1 cup frozen peas and diced carrots blend ½ cup corn 2 to 3 garlic cloves, finely minced ½ tsp ground ginger 3 large eggs，beaten 4 cups cooked rice 2 to 3 green onions, trimmed 3 to 4 tbsps soy sauce ½ tsp salt ½ tsp black pepper, freshly ground Instructions: In your Sensarte Deep Frying Skillet, add oil, shrimp and cook over medium-high heat for about 3 minutes, turning halfway through. The cooking time will vary depending on the size of the shrimp, don't overcook. Remove shrimp with a slotted spoon (leaving oil and cooking juices in frying pan) and place shrimp on a plate; set aside. Add peas, carrots, corn and cook for about 2 minutes or until vegetables begin to soften, stir constantly. Then add garlic, ginger, and cook for 1 minute, stir occasionally. Remove vegetables from the skillet and put on the plate for future use. Start to add oil and beaten eggs to Sensarte Deep Frying Pan, and cook to scramble, stirring as necessary. Add shrimp, rice, green onions, drizzle evenly with soy sauce, season evenly with salt and pepper, and mix well. Cook for about 2 minutes, or until the shrimp are reheated. Serve and enjoy!
Learn more
Recipe of Beef Empanadas
Ingredients: 1 pound ground beef 1 medium onion, chopped 2 cloves garlic, minced 1 tbsp tomato paste 1 tbsp chili powder 1 tsp ground cumin ½ tsp dried oregano ¼ tsp sea salt ¼ tsp black pepper ½ cup beef broth ½ cup pitted green olives, chopped ¼ cup raisins 2 packages of refrigerated pie crust dough 1 egg, beaten Instructions: In your Sensarte Nonstick Frying Pan Skillet, cook the ground beef over medium-high heat until browned. Drain the excess fat. Add the onion and garlic to the skillet and cook until the onion is soft and translucent, about 5 minutes. Stir in the tomato paste, chili powder, cumin, oregano, sea salt, and black pepper. Cook for 1-2 minutes, stirring constantly. Add the beef broth, olives, and raisins to the skillet. Reduce heat to medium-low and simmer for 10-15 minutes, until the mixture has thickened. Preheat the Sensarte Nonstick Griddle Pan over medium-high heat. Roll out the pie crust dough on a lightly floured surface. Use a round cookie cutter or a small bowl to cut out circles of dough. Spoon a small amount of the beef mixture onto the center of each dough circle. Fold the dough over to create a half-moon shape and use a fork to crimp the edges closed. Brush the tops of the empanadas with beaten egg. Place the empanadas on the preheated griddle pan and cook for 2-3 minutes on each side, until golden brown and crispy. Serve hot and enjoy!
Learn more