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MethodRinse the lentils, then cook in plenty of salted water until tender. Drain and set aside to cool.Trim and finely s...
05/28/2022

Method
Rinse the lentils, then cook in plenty of salted water until tender. Drain and set aside to cool.
Trim and finely slice the spring onions, halve the tomatoes, then pick and finely chop the herb leaves.
Mix the cooled lentils with the spring onions, tomatoes, herbs and 4 tablespoons of oil. Add the lemon juice to taste, season with sea salt and black pepper, then serve.

this is our new item
05/26/2022

this is our new item

Use potatoes of a fairly even size, as you’re going to cook them whole. Cook in a large pan of boiling salted water for ...
05/23/2022

Use potatoes of a fairly even size, as you’re going to cook them whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender.
Drain and leave until cool enough to handle, then remove the skins.
Mash the potatoes using a potato ricer or masher on to a large clean board.
Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Depending on the potatoes, you may need to add a little more flour – use your common sense.
Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick.
Slice into 3cm lengths – this is your basic gnocchi. Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.
Nonna Teresa cooked her gnocchi 2 portions at a time, as it’s so quick, and it also means they’re less likely to break up. Cook in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready.
Remove with a slotted spoon and toss with melted butter and finely grated Parmesan, my Hero tomato sauce (or leftover sauce from a stew, which you can see in the picture), then finely grate over a little Parmesan, to serve. I also like to add a little dollop of pesto – homemade or jarred, it’s up to you

Ingredients21 ready-made crêpes6 teaspoons gelatine powder4x320 g jars lemon curd1 lemon , grated zest ofcrème fraîche ,...
11/19/2021

Ingredients
21 ready-made crêpes
6 teaspoons gelatine powder
4x320 g jars lemon curd
1 lemon , grated zest of
crème fraîche , to serve
candied lemon slices
190 g granulated slices
1 lemon , thinly sliced
6 drops lemon essence

Method
For the candied lemon, place the sugar in a pan with 200ml cold water and heat until the sugar dissolves. Add the lemon slices and essence, cover the surface with baking paper, reduce the heat to low and simmer for 30 minutes, or until the lemon is almost translucent.
Remove from the heat, leave to cool, then remove the lemon slices to a wire rack over a tray and set aside.
Place 200ml boiling water in a large saucepan over a low heat, sprinkle in the gelatine and whisk for 2–3 minutes, until it dissolves. Add the lemon curd and stir for a few minutes, then remove from the heat and leave to cool.
Line a 24cm spring-form cake tin with clingfilm so it overhangs the sides. Place 1 crêpe in the base of the tin and spread over 2 tablespoons of lemon curd mixture.
Continue layering the crêpes and curd until you've used all the crêpes, finishing with a crêpe. Pull the clingfilm over the cake and chill overnight, or until the cake is firm.
Remove the cake from the tin and transfer to a cake stand or large plate. Top with the candied lemon slices and a drizzle of the syrup, then scatter over the lemon zest and serve with a dollop of crème fraîche

Ingredients200 g puy lentils1 bunch of spring onions200 g ripe cherry tomatoes1 large bunch of fresh flat-leaf parsley1 ...
10/28/2021

Ingredients
200 g puy lentils
1 bunch of spring onions
200 g ripe cherry tomatoes
1 large bunch of fresh flat-leaf parsley
1 large bunch of fresh mint
extra virgin olive oil
1 lemon

Method
Rinse the lentils, then cook in plenty of salted water until tender. Drain and set aside to cool.
Trim and finely slice the spring onions, halve the tomatoes, then pick and finely chop the herb leaves.
Mix the cooled lentils with the spring onions, tomatoes, herbs and 4 tablespoons of oil. Add the lemon juice to taste, season with sea salt and black pepper, then serve.

Ingredients1 kg floury potatoes , such as Maris Piper, King Edward100 g Tipo 00 flour , plus extra for dusting1 whole nu...
09/10/2021

Ingredients
1 kg floury potatoes , such as Maris Piper, King Edward
100 g Tipo 00 flour , plus extra for dusting
1 whole nutmeg , for grating

Method
Use potatoes of a fairly even size, as you’re going to cook them whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender.
Drain and leave until cool enough to handle, then remove the skins.
Mash the potatoes using a potato ricer or masher on to a large clean board.
Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Depending on the potatoes, you may need to add a little more flour – use your common sense.
Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick.
Slice into 3cm lengths – this is your basic gnocchi. Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.
Nonna Teresa cooked her gnocchi 2 portions at a time, as it’s so quick, and it also means they’re less likely to break up. Cook in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready.
Remove with a slotted spoon and toss with melted butter and finely grated Parmesan, my Hero tomato sauce (or leftover sauce from a stew, which you can see in the picture), then finely grate over a little Parmesan, to serve. I also like to add a little dollop of pesto – homemade or jarred, it’s up to you

Ingredients1 sprig of fresh rosemary2 sprigs of fresh thyme1 teaspoon red wine vinegarolive oil2 x 150 g centre-cut fill...
08/31/2021

Ingredients
1 sprig of fresh rosemary
2 sprigs of fresh thyme
1 teaspoon red wine vinegar
olive oil
2 x 150 g centre-cut fillet steaks , ideally 2.5cm thick
100 g chestnut mushrooms
½ a bunch of fresh flat-leaf parsley , (15g)
20 g unsalted butter
10 ml brandy
50 ml red wine
100 ml single cream
1 teaspoon wholegrain or French mustard
1 teaspoon English mustard
PEPPER SPRINKLE
¼ of a red pepper
¼ of an orange pepper
¼ of a yellow pepper
extra virgin olive oil

Method
Strip the rosemary and thyme into a pestle and mortar with a good pinch of black pepper, bash to a paste, then muddle in the red wine vinegar and 1 tablespoon of olive oil. Rub all over the steaks and leave to marinate for 30 minutes.
Deseed and finely dice the peppers, then dress with extra virgin olive oil and put aside. Quarter the mushrooms, then pick and finely chop the parsley leaves.
Get all the other ingredients measured out and ready to go, as you want everything to happen within 6 minutes once the steaks hit the pan – read to the end of the next paragraph before you start cooking so you know what’s coming.
Place a large frying pan on a high heat to get screaming hot. Brush the herbs off the steaks, then place the steaks in the pan with a drizzle of olive oil and the butter.
Cook for 6 minutes in total, turning regularly and keeping them moving in the pan, making sure to sear the edges and baste with the juices, as you go.
Within this time, as soon as the butter turns dark golden and the steak has good colour and character, add the mushrooms and a pinch of salt and pepper, jiggling the pan to keep things moving.
Pour in the brandy, then carefully tilt the pan to catch the flame (or light with a long match) and let it flambé – stand back! When the flames subside, add the red wine and reduce by half (if you need to put the flame out, swiftly place a large metal lid over the pan).
Drizzle in the cream, turning the steaks in the sauce until they are nicely coated (briefly remove the steaks from the pan at this stage if your sauce is taking a while to reduce, to avoid overcooking).
Sprinkle over the parsley, then stir through the mustards. Slice the steaks in half, place on a warmed plate and drizzle with the sauce, then scatter over the dressed pepper sprinkle and tuck in. Delicious served with shoestring fries.

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