Recipes
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!
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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!
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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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