Recipes By Lyna

Recipes By Lyna

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09/10/2026

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🇺🇸 Team USA, where are you? 👀🔥I’m Matt, and right now I’m fighting my way up the Sift 60 leaderboard… but America needs ...
09/07/2026

🇺🇸 Team USA, where are you? 👀🔥

I’m Matt, and right now I’m fighting my way up the Sift 60 leaderboard… but America needs backup! 💪🇺🇸

Tunisia and Algeria are dominating the top spots — it’s time for us to change that. 😎

Download Sift Brain Games, jump into Sift 60, and let’s push the 🇺🇸 USA to #1 together!

Think you can beat my score? 👀
Let’s start playing. The challenge is ON! 🔥🏆

09/07/2026

Think you can handle 60 seconds of nonstop brain challenges? 🧠⏱️
No breaks. No time to overthink. Just quick answers, focus, and speed from start to finish. 🔥
Watch the challenge, test yourself, then discover more quizzes, puzzles, picture games, and multiplayer modes.
How high do you think you’d score? 👀

Let's let America 🇺🇸 the First the game is Sift : Brain Games on app store and play store you answer global question an...
09/07/2026

Let's let America 🇺🇸 the First the game is Sift : Brain Games on app store and play store you answer global question and you will be classified on the world

Chewy Blueberry White Chocolate BlondiesDense, chewy blondie bars studded with blueberries and pockets of white chocolat...
07/27/2026

Chewy Blueberry White Chocolate Blondies

Dense, chewy blondie bars studded with blueberries and pockets of white chocolate—baked in a 9×13 pan for easy slicing and sharing.

Ingredients:
- 10 tablespoons unsalted butter, softened
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour, plus 1 tablespoon divided
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 cups fresh blueberries (or frozen, kept frozen)
- 1 1/2 cups white chocolate chips, plus 1/2 cup for topping
- SECTION: Optional additions
- 1 tablespoon lemon zest (optional)
- 1/2 cup toasted chopped macadamia nuts (optional)
- 13

Instructions:
1. SECTION: Prepare the pan and oven
2. Preheat the oven to 350°F and line a 9×13-inch pan with parchment, leaving an overhang, or grease and flour the pan.
3. SECTION: Make the batter
4. Cream the softened butter with the brown sugar and granulated sugar until smooth and slightly glossy, about 2–3 minutes with a mixer.
5. Beat in the eggs one at a time, then stir in the vanilla until combined.
6. In a separate bowl whisk together 2 1/2 cups flour, baking powder, and salt, then fold the dry ingredients into the butter mixture until just combined and thick.
7. SECTION: Prepare the blueberries and assemble
8. Toss the blueberries with 1 tablespoon flour in a small bowl to coat (if using frozen, toss while frozen).
9. Fold 1 1/2 cups white chocolate chips into the batter, then gently fold in the floured blueberries, taking care not to crush them.
10. Spread the batter evenly into the prepared pan and sprinkle the remaining 1/2 cup white chocolate chips on top.
11. SECTION: Bake and cool
12. Bake at 350°F for 22–28 minutes, until the edges are light golden and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
13. If the top browns too quickly, tent with foil for the last 5–8 minutes of baking.
14. Cool the pan on a wire rack for at least 30 minutes so the bars set, then lift out using the parchment overhang and slice into 16 bars.
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Hearty Lasagna Soup with Ricotta and MozzarellaA saucy, family-friendly lasagna soup with browned beef, broken lasagna n...
07/27/2026

Hearty Lasagna Soup with Ricotta and Mozzarella

A saucy, family-friendly lasagna soup with browned beef, broken lasagna noodles, and scoops of ricotta—all done in one pot for easy weeknights.

Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1 pound ground beef (85% lean)
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef broth (low-sodium preferred)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 8 to 10 ounces dried lasagna noodles, broken into 2-inch pieces (about two-thirds of a 16-ounce box)
- 1/2 cup grated Parmesan, divided
- 1 to 1 1/2 cups shredded mozzarella, divided
- 1 cup ricotta, divided (about 2 tablespoons per serving)
- Fresh basil or chopped parsley for garnish (optional)
- 17

Instructions:
1. SECTION: Prepare the aromatics and brown the meat
2. Heat the olive oil in a 6-quart Dutch oven over medium-high heat, add the chopped onion, and cook until soft, about 4 minutes.
3. Add the ground beef and cook, breaking it up, until well browned with some darker bits, 6–8 minutes; drain excess fat if desired.
4. Stir in the minced garlic and cook 30 seconds, then add the tomato paste and stir constantly for 1 minute until it darkens and smells richer.
5. SECTION: Build the soup
6. Add the crushed tomatoes, beef broth, dried oregano, dried basil, bay leaf, red pepper flakes if using, and 1/4 cup of the grated Parmesan; stir and bring to a gentle simmer.
7. Reduce heat to maintain a low simmer and let cook, uncovered, for 15–20 minutes to blend flavors, stirring occasionally and skimming any foam.
8. SECTION: Finish with pasta and cheese
9. During the last 8–12 minutes of simmering, add the broken lasagna noodles and stir occasionally to prevent sticking; cook until al dente.
10. Remove the bay leaf, taste, and season with salt and pepper as needed; stir in remaining Parmesan.
11. Ladle soup into bowls and top each serving with a spoonful (about 2 tablespoons) of ricotta and a sprinkle of shredded mozzarella. Garnish with fresh basil or parsley if desired and serve immediately.
12. 11

Stovetop-Reduced Beef Pot Pie with Puff Pastry LidA concentrated stovetop beef stew thickened with a cornstarch slurry a...
07/27/2026

Stovetop-Reduced Beef Pot Pie with Puff Pastry Lid

A concentrated stovetop beef stew thickened with a cornstarch slurry and finished with a flaky puff pastry lid for a dependable, everyday pot pie.

Ingredients:
- 1 1/2 pounds chuck roast, trimmed and cut into 1-inch cubes
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 2 celery ribs, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 cups low-sodium beef broth, divided
- 1 cup low-sodium beef broth (for deglazing, included above)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups small new potatoes, diced
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 sheet frozen puff pastry, thawed (about 9x9 inches)
- 1 large egg beaten with 1 teaspoon water for egg wash (optional)
- 1 tablespoon butter (optional, for finishing)
- SECTION: Optional additions
- 1/2 cup shredded sharp cheddar (optional)
- 8 ounces sliced cremini mushrooms (optional)
- 22

Instructions:
1. SECTION: Preparation
2. Preheat oven to 400°F. Pat beef cubes dry and season with salt and pepper.
3. SECTION: Brown the beef
4. Heat 2 tablespoons oil in a 5-quart Dutch oven over medium-high heat; brown beef in batches 4–5 minutes per batch and transfer to a plate.
5. SECTION: Aromatics and deglaze
6. Reduce heat to medium, add onion, celery, and carrots with a pinch of salt and cook 6–8 minutes; add garlic and cook 1 minute, then stir in tomato paste and cook 1 minute. Pour in 1 cup broth to deglaze, scraping browned bits.
7. SECTION: Simmer the stew
8. Return beef to the pot; add remaining 2 cups broth, Worcestershire sauce, thyme, bay leaf, and potatoes. Bring to a simmer, reduce heat to low, cover partially, and simmer gently 60–75 minutes until beef is fork-tender and liquid has reduced by about one-third.
9. SECTION: Thicken the filling
10. Remove bay leaf. Whisk 2 tablespoons cornstarch with 3 tablespoons cold water to make a slurry, temper with a splash of hot liquid, stir into the pot off high heat, then simmer 2–3 minutes until sauce thickens and coats a spoon.
11. SECTION: Finish and bake
12. Smooth the filling, taste and adjust seasoning. Lay thawed puff pastry over the pot, tuck or trim edges, brush with egg wash if using, cut vents, place on a rimmed baking sheet and bake 20–25 minutes until pastry is golden. Let rest 10 minutes before serving.
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