Recipes
Recipe of French Fries
Ingredients: 5 pounds russet potatoes vegetable or peanut oil for frying sea salt Instructions: Peel the potatoes and rinse well. Cut the potatoes into 4 or 5 vertical pieces, and then cut each piece into strips. Put them in a large bowl and cover with cold water. Let them soak for 2 to 3 hours. (You can also place them in the fridge and let them soak overnight.) Drain the water and place the potatoes on two baking sheets lined with paper towels. Blot them dry with paper towels. Add oil to your Sensarte Deep Frying Pan and heat to 300°F. In 3 or 4 batches, cook potatoes until soft, 4 to 5 minutes per batch. They shouldn't be brown at this point! You just want to begin the cooking process. Take out each batch and blot dry with a new paper towel. Once all the potatoes strips are fried at 300°F, turn up the heat until the oil reaches 400°F. When the oil is hot, start frying the potatoes in batches and cook until the fries are golden and crispy. Remove the potatoes and drain with paper towels. Sprinkle with sea salt and serve with ketchup or other desirable dipping sauce. Enjoy!
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Recipe of Beef and Tomato Macaroni Soup
Ingredients: 1 pound ground beef 1 onion, diced 2 cloves garlic, minced 2 carrots, diced 2 celery stalks, diced 1 red bell pepper, diced 1 can diced tomatoes 4 cups beef broth 1 cup elbow macaroni 1 tsp dried oregano 1 tsp dried basil salt and pepper, to taste fresh parsley, chopped (for garnish) Instructions: Heat your Sensarte Nonstick Sauce Pan over medium heat. Add the ground beef and cook until browned. Drain any excess fat. In the same pan, add the onion and garlic. Sauté until the onion is translucent and fragrant. Add the carrots, celery, and red bell pepper to the pan. Cook for a few minutes until the vegetables start to soften. Pour in the diced tomatoes and beef broth. Bring the mixture to a simmer. Stir in the elbow macaroni, dried oregano, and dried basil. Season with salt and pepper to taste. Reduce the heat to low and let the soup simmer for about 15 minutes, or until the macaroni is cooked al dente. Meanwhile, in a Sensarte Nonstick Frying Pan Skillet, heat a small amount of oil. Add the macaroni and cook until crispy and golden brown. This step adds an extra texture to the soup. Serve the soup in bowls, garnished with fresh parsley. Enjoy!
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Recipe of Teriyaki Glazed Salmon
Ingredients: 4 salmon fillets ½ cup soy sauce ¼ cup mirin ¼ cup water 2 tbsps brown sugar 1 tbsp honey 2 cloves garlic, minced 1 tsp grated ginger 1 tbsp cornstarch 1 tbsp water 2 tbsps vegetable oil optional garnish: sesame seeds and chopped green onions cooked rice or steamed vegetables for serving Instructions: In a small bowl, whisk together the soy sauce, mirin, ¼ cup water, brown sugar, honey, minced garlic, and grated ginger. Set aside. In another small bowl, mix the cornstarch and 1 tbsp water to create a cornstarch slurry. This will help thicken the teriyaki sauce. Place your Sensarte Nonstick Frying Pan Skillet over medium-high heat and add the vegetable oil. Once the pan is hot, carefully add the salmon fillets, skin-side down. Sear for about 3-4 minutes until the skin is crispy and the salmon easily releases from the pan. Carefully flip the salmon fillets and cook for an additional 3-4 minutes on the other side or until the salmon is almost cooked through. Pour the teriyaki sauce mixture into the pan with the salmon. Stir the cornstarch slurry to recombine, then pour it into the pan with the teriyaki sauce and salmon. Stir gently to combine. Allow the sauce to simmer and glaze the salmon for about 2-3 minutes, or until the salmon is cooked through, and the sauce thickens and becomes glossy. Remove the salmon from the pan and spoon some of the teriyaki sauce over the top. Garnish with sesame seeds and chopped green onions if desired. Serve your Teriyaki Glazed Salmon over cooked rice or alongside steamed vegetables. Drizzle extra sauce on top if desired. Enjoy!
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Recipe of Creamy Steak Fettuccine
Ingredients: kosher salt 12 oz fettuccine 1 lb sirloin steak 2 tbsps vegetable oil freshly ground black pepper 2 tbsps butter 2 cloves garlic, minced 2 tbsps all-purpose flour 2 cups milk ½ cup freshly grated Parmesan 1 tbsp freshly chopped parsley 1 ½ cup halved cherry tomatoes 4 cup baby spinach 2 tbsps balsamic glaze Instructions: In a large pot of boiling salted water, cook pasta according to package directions until al dente. Reserve ½ cup of the pasta water before draining. Put the pasta back in the pot. Grease both sides of the steak and season with salt and pepper. In your Sensarte Nonstick Deep Frying Pan over medium-high heat, cook steak to desired doneness, 4 minutes per side, medium rare. Transfer to another plate and rest for 10 minutes. Thinly slice the steak. In the Sensarte Nonstick Skillet, melt butter over medium heat. Add garlic and cook for 1 to 2 minutes, until soft and fragrant. Stir in flour and cook for 1 minute, then slowly add milk, whisk until lumps are broken up, then simmer until thickened, about 5 minutes. Add Parmesan and parsley and season with salt and pepper. Then add tomatoes and cook until bursting, 2 to 3 minutes. Add cooked pasta and ¼ cup reserved pasta water to Sensarte Skillet and mix to combine, adding more pasta water as needed. Add spinach and stir until wilted. Top with sliced steak and drizzle with balsamic glaze. Serve and enjoy!
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Recipe of Chicken Pot Pie
Ingredients: 1 tbsp olive oil 3 boneless, skinless chicken breasts, cut into cubes kosher salt freshly ground black pepper ½ onion, chopped 2 medium carrots, peeled and chopped 2 stalks celery, chopped 2 tsps fresh thyme 3 tbsps all-purpose flour 1 ½ cups frozen peas 2 cups chicken broth 2 tbsps heavy cream 1 can refrigerated biscuit dough 1 egg, lightly beaten Instructions: Preheat oven to 350°. Heat oil in Sensarte Nonstick Deep Frying Skillet over medium heat. Add chicken and season with salt and pepper. Cook until golden brown on all sides, 6 to 8 minutes. Remove from the skillet. Add onion, carrots, celery, and thyme and cook until vegetables are tender, 4-5 minutes. Sprinkle flour over vegetables and cook for another 2-3 minutes. Add the chicken broth, bring to a simmer and cook for an additional 8-10 minutes, until slightly thickened. Turn off heat and stir in cream, peas and chicken. Remove cookies from can and cut in half horizontally. Arrange, overlapping, in a ring on the outer ring of Sensarte Nonstick Skillet. Brush with egg wash and bake until golden brown, 25-30 minutes. Serve warm and enjoy!
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Recipe of Creamy Vanilla Custard
Ingredients: 2 cups whole milk ½ cup granulated sugar 4 large egg yolks 2 tbsps cornstarch 1 vanilla bean or 1 tsp vanilla extract pinch of salt fresh berries, for garnish (optional) Instructions: In your Sensarte Nonstick Sauce Pan, pour in the whole milk and place it over medium heat. If you're using a vanilla bean, split it lengthwise and scrape the seeds into the milk. If using vanilla extract, you'll add it later. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well combined and slightly pale in color. Once the milk is heated and just about to simmer (small bubbles form around the edges), remove it from the heat. If you used a vanilla bean, remove it from the milk at this point. Gradually pour a small amount of the hot milk into the egg mixture while whisking constantly. Then slowly pour the egg and milk mixture back into the sauce pan with the remaining milk, stirring constantly. Place the sauce pan back on the stove over low heat. Continuously stir the mixture with a wooden spoon or heat-resistant spatula until it thickens. This will take about 5-7 minutes. Once the custard has thickened and coats the back of the spoon, remove the saucepan from the heat. If you're using vanilla extract instead of a vanilla bean, stir it in at this point. To achieve a silky-smooth texture, you can strain the custard through a fine-mesh sieve into a bowl. Allow the custard to cool slightly before covering it with plastic wrap directly on the surface to prevent a skin from forming. Chill the custard in the refrigerator for at least 2 hours. When ready to serve, spoon the chilled vanilla custard into serving dishes. Top with fresh berries if desired. Serve and enjoy!
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Recipe of Shrimp Scampi
Ingredients: 1 lb raw shrimp, peeled and deveined ½ cup unsalted butter ¼ cup olive oil 4 garlic cloves, minced ½ tsp red pepper flakes ½ tsp sea salt ¼ tsp black pepper ¼ cup fresh parsley, chopped ¼ cup freshly squeezed lemon juice ¼ cup white wine 1 lb linguine pasta Parmesan cheese Instructions: Cook the linguine according to package instructions until al dente. Drain and set aside. Melt the butter and olive oil in your Sensarte Nonstick Frying Pan Skillet or Sauté Pan over medium heat. Add the minced garlic and red pepper flakes and cook until fragrant, about 1 minute. Then add in the shrimp and season with sea salt and black pepper. Cook until pink and opaque, about 2-3 minutes per side. Add the chopped parsley, lemon juice, and white wine to the skillet. Stir until the shrimp are fully coated and the sauce is heated through. In another Sensarte Nonstick Crepe Pan or Griddle Pan over medium heat, toast the linguine for a minute or two until it is slightly browned and crispy. Serve the shrimp and sauce over the toasted linguine and garnish with grated Parmesan cheese. Enjoy!
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Recipe of Avocado Hollandaise Eggs Benedict
Ingredients: For The Avocado Hollandaise Sauce: 1 ripe avocado 2 large egg yolks 1 tbsp lemon juice ¼ cup melted butter salt and pepper to taste a pinch of cayenne pepper (optional) For The Eggs Benedict: 4 large eggs 2 English muffins, split and toasted 4 slices of Canadian bacon or ham fresh chives or parsley for garnish salt and pepper to taste Instructions: Prepare The Avocado Hollandaise Sauce In your Sensarte Nonstick Sauce Pan, melt the butter over low heat. Set aside to cool slightly. Cut the ripe avocado in half, remove the pit, and scoop the flesh into a blender or food processor. Add the egg yolks, lemon juice, salt, and pepper to the blender with the avocado. Blend the avocado mixture until it's smooth and well combined. While the blender is running, slowly drizzle in the melted butter until the sauce thickens. If desired, add a pinch of cayenne pepper for a subtle kick of heat. Blend again to incorporate. Poach The Eggs Fill a large pot or your Sensarte Nonstick Deep Frying Pan Skillet with water and bring it to a gentle simmer. Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water by stirring it with a spoon. Carefully slide each egg into the swirling water. Poach the eggs for about 3-4 minutes for runny yolks or longer if you prefer them firmer. Use a slotted spoon to remove the poached eggs and drain them on paper towels. Assemble The Eggs Benedict Place the toasted English muffin halves on serving plates. Top each muffin half with a slice of Canadian bacon or ham. Carefully place a poached egg on top of the bacon. Generously drizzle the prepared Avocado Hollandaise Sauce over each egg. Garnish and Serve Sprinkle freshly chopped chives or parsley over the Eggs Benedict for a burst of color and flavor. Season with additional salt and pepper to taste if desired. Serve and enjoy!
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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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