Bryan’s Spicy Red Lentil Soup
A spicy red lentil soup that is fast and easy.

Heat the oil in a large pot over medium heat and cook the onion until golden brown.

Season with salt and pepper.

Mix in tomatoes spinach and lentils and pour in water.

Season with basil cardamom cumin cayenne pepper and curry powder.

Bring to a boil reduce heat to low and simmer 25 minutes stirring occasionally until lentils are tender.

Wonderful Banana Cake
Quick and easy flavorful banana cake. Frost with whipped cream, if desired.

Prepare the yellow cake mix as directed on the package.

Bananas and baking soda are mashed together, then added to the cake mix batter.

Fill one greased and dusted 9×13-inch baking pan with batter.

Don’t start the oven on.

Bake an uncooked cake in the oven at 350 degrees Fahrenheit (175 degrees C).

One hour of baking.

Refrigerate the cake once it has completely cooled.

Molasses Sugar Cookies I
These cookies keep for several days and store beautifully.

Brown sugar and butter-flavored shortening should be creamed until light and fluffy.

Beat well after adding egg and molasses.

Combine the flour, salt, baking soda, ground cloves, and ginger in a sieve.

Add and thoroughly combine with creamed mixture.

Refrigerate for at least an hour or overnight.

Set oven to 375 degrees Fahrenheit (190 degrees C).

Make 1-inch balls, then roll them in sugar.

On an ungreased cookie sheet, space the balls 2 inches apart.

For ten minutes, bake.

Before removing from pan, let cool slightly.

Sous Vide Dulce de Leche
Using the sous vide method, sweetened condensed milk is gradually transformed into decadent dulce de leche by water heated to 185 degrees F.

As directed by the manufacturer, set a sous vide precision cooker to 185 degrees F (85 degrees C).

Fill the jar with sweetened condensed milk, then seal it.

Invest 14 hours in the water bath.

1 hour of cooling in the fridge is required before serving.

Portobello Lemon Chicken
Bone-in chicken pieces of your choice are roasted over onions and portobello mushrooms, and seasoned with garlic salt and lemon. A great base recipe with room for spicy creativity!

Preheat oven to 400 degrees F (200 degrees C).

Spread the chopped onion and mushrooms evenly in the bottom of a 9×13 inch baking dish.

Arrange chicken pieces over the vegetables skin side up.

Squeeze lemon juice over the chicken pieces and season with garlic salt and pepper.

Bake chicken uncovered for 20 minutes in the preheated oven.

Carefully turn the pieces over and continue cooking 15 minutes more.

Set oven to broil.

Cook chicken for 5 minutes or until chicken skin is crisp.

Pineapple Cucumber Salad
Fresh pineapple, cucumber, and herbs with a chili-lime dressing combine in a light, refreshing salad.

In a large bowl, combine the pineapple, cucumber, green onions, cilantro, and mint.

Stir together the fish sauce, chilli sauce, sesame oil, lime zest, lime juice, and brown sugar until the dressing has the desired sweetness.

Sprinkle pineapple mixture with chilli dressing and combine.

Rock Shrimp Tempura (Pan-Fried)
Rock shrimp are dipped in a simple tempura batter, pan-fried, and tossed in a creamy aioli in this recipe inspired by the appetizer at Nobu.

Whisk egg yolk chili-garlic sauce rice vinegar sea salt and black pepper together in a bowl.

Pour in 3 tablespoons oil slowly whisking constantly until sauce is creamy.

Whisk ice water flour and egg yolk together in a large bowl to make batter.

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Dip some shrimp in batter letting excess drip off and cook in hot oil until browned on both sides 3 to 5 minutes.

Drain on paper towels.

Repeat with remaining olive oil and shrimp.

Place cooked shrimp in a large bowl.

Pour sauce on top and mix until thoroughly coated.

Chile Sweet and Sour Sauce
Because of the chile sauce and chipotle powder, this sweet and sour sauce has a kick of heat. Make a batch to serve over meat or as a dip.

In a saucepan over medium-low heat, combine brown sugar, chile sauce, grape jelly, mustard vinegar, soy sauce, salt, and chipotle powder.

Cook for about 5 minutes, stirring frequently, until brown sugar and jelly are dissolved.

Just bring to a boil and then turn off the heat.

Add cornstarch and stir the sauce until it is smooth and thick.

Slow-Cooked Fresh Green Beans with Bacon, Onion, and Red Potatoes
Bacon, green beans, onion, and potatoes combine in a side dish perfect for when green beans are in season.

Place bacon in a large Dutch oven and cook over medium-high heat turning occasionally until evenly browned about 10 minutes.

Remove the bacon slices to a plate lined with paper towels reserving some of the drippings in the Dutch oven.

Stir onion in reserved drippings; cook and stir until browned about 10 minutes.

Stir garlic into the onion; cook until softened 1 to 2 minutes.

Pour broth into the Dutch oven; add green beans.

Chop bacon and add to the Dutch oven.

Stuffed Mushroom Phyllo Bites
These tiny phyllo appetizer bites are neatly assembled with spinach, mushrooms, garlic, cheese, and bacon—everything you love about stuffed mushrooms.

Preheat the oven to 325 degrees F (165 degrees C).

Line a baking sheet with parchment paper and place phyllo shells on top.

Remove souffle from the box take off plastic cover and microwave on High power for 6 minutes.

Remove carefully stir and set aside.

Place butter in a nonstick skillet over medium-high heat.

Saute mushrooms until they darken and begin to shrink about 4 minutes.

Add garlic and continue to stir about 1 minute.

Remove from heat; Add souffle and bacon to mushrooms and garlic and mix until evenly incorporated.

Fill each phyllo shell with souffle mixture dividing evenly about 1 rounded teaspoonful each.

Sprinkle each filled shell with Parmesan cheese.