Cypher Threes

Youth Empowerment Shelter - Ann Levesque - Mio Sito - Slave for Gushy - Shop OSP

[cypherthrees]

These delicious turkey burgers are packed with flavor and nutrition. The addition of quinoa and apples makes them extra juicy and healthy. Perfect for a BBQ or anytime you crave a tasty burger.

Ingredients: 1 lb ground turkey. 1 cup cooked quinoa. 1/2 cup grated apple. 1/4 cup diced onion. 1/4 cup BBQ sauce. 1 tsp garlic powder. 1/2 tsp smoked paprika. Salt and pepper to taste. 1 apple, spiralized into noodles. Lettuce leaves for serving. Whole grain burger buns.

Instructions: Grate the apple, dice the onion, add the ground turkey, BBQ sauce, garlic powder, smoked paprika, salt, and pepper to a bowl. Mix the ingredients together well, then use your hands to make burger patties out of the mixture. Warm up your grill or pan on the stove by setting it on medium-high heat. Use oil to grease the grill or pan. The turkey burgers should be cooked for about 4 to 5 minutes on each side, or until they are done and have grill marks. I like to cook them on the grill. While the burgers are cooking, use a spiralizer to make noodles out of an apple. Put the cooked turkey burgers on whole grain buns and top them with lettuce leaves and apple noodles that have been swirled. Have fun with your spiralized apple and BBQ quinoa turkey burgers!

Prep Time: 15 minutes

Cook Time: 10 minutes

Hello Charlee

[cypherthrees]

This tofu steak recipe offers a savory and satisfying alternative to traditional meat-based steaks. Marinated in a flavorful blend of soy sauce, maple syrup, and spices, these tofu steaks are grilled to perfection, resulting in a deliciously charred exterior and tender interior. Topped with toasted sesame seeds and fresh green onions, they're packed with both flavor and nutrients.

Ingredients: 2 blocks tofu, extra firm. 3 tablespoons soy sauce. 2 tablespoons maple syrup. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon black pepper. 1 tablespoon sesame seeds. 1 tablespoon chopped green onions, for garnish.

Instructions: Press tofu blocks between paper towels to remove excess moisture, then slice each block into thick steak-like pieces. In a bowl, whisk together soy sauce, maple syrup, olive oil, garlic powder, paprika, and black pepper to make the marinade. Place tofu steaks in a shallow dish and pour marinade over them, ensuring each piece is coated. Let marinate for at least 30 minutes. Heat a grill pan or skillet over medium-high heat. Brush with olive oil to prevent sticking. Carefully place tofu steaks onto the pan and cook for 4-5 minutes on each side, or until grill marks form and tofu is heated through. While cooking, sprinkle sesame seeds over the tofu steaks, allowing them to toast slightly. Once cooked, remove tofu steaks from the pan and garnish with chopped green onions before serving.

Prep Time: 35 minutes

Cook Time: 10 minutes

Phislmc

[cypherthrees]

Potato rings are a delightful twist on traditional fries. Crispy on the outside and tender on the inside, they're perfect for snacking or as a side dish. Paired with a tangy homemade buttermilk ranch dipping sauce, they elevate any meal or gathering.

Ingredients: 3 large potatoes, peeled and sliced into rings. 1 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. 2 eggs, beaten. 1 cup breadcrumbs. Oil for frying. 1/2 cup mayonnaise. 1/2 cup buttermilk. 1 teaspoon dried dill. 1 teaspoon dried parsley. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Put flour, garlic powder, paprika, salt, and pepper in a bowl and mix them together. First, coat the potato rings evenly in the flour mixture. Next, dip them in the beaten eggs. Finally, coat them evenly in the breadcrumbs. As the oil in a deep fryer or skillet gets to 350F 175C, add the food. It should take about 34 minutes per side to fry the potato rings until they are golden brown and crispy. Put paper towels down to dry. Mix mayonnaise, buttermilk, dill, parsley, garlic powder, salt, and pepper in a bowl until the sauce is smooth. Serve the hot potato rings with the buttermilk ranch dipping sauce that you made yourself.

Prep Time: 15 minutes

Cook Time: 10 minutes

BFO Kaarten

[cypherthrees]

This Slow Cooker Enchilada Pasta combines the flavors of enchiladas with the comfort of pasta, creating a delicious and satisfying meal that's perfect for busy weeknights. It's easy to prepare and packed with hearty ingredients.

Ingredients: 1 lb ground beef. 1 onion, diced. 1 red bell pepper, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 10 oz enchilada sauce. 1 can 14.5 oz diced tomatoes. 1 cup chicken broth. 2 cups uncooked penne pasta. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1 tablespoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. Optional toppings: chopped cilantro, sliced green onions, sour cream.

Instructions: In a skillet, brown the ground beef over medium heat until no longer pink. Drain excess fat. Transfer the cooked ground beef to the slow cooker. Add diced onion, diced red bell pepper, black beans, corn kernels, enchilada sauce, diced tomatoes with juices, chicken broth, chili powder, cumin, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, stir in uncooked penne pasta. Cover and continue cooking until pasta is tender. Once pasta is cooked, sprinkle shredded cheddar cheese and shredded Monterey Jack cheese over the top. Cover and let cheese melt for a few minutes. Serve hot, garnished with optional toppings as desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

Mijn site

[cypherthrees]

The Greenest Chopped Salad is a vibrant and nutritious dish filled with a variety of fresh greens and colorful vegetables. The combination of flavors and textures, along with the tangy balsamic vinaigrette, makes it a perfect addition to any meal or a satisfying standalone option.

Ingredients: 4 cups of mixed greens such as spinach, kale, and arugula. 1 cucumber, diced. 1 bell pepper, diced any color you prefer. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/2 cup sliced black olives. 1/4 cup crumbled feta cheese. 1/4 cup toasted pine nuts. Dressing: 3 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, salt, and pepper to taste.

Instructions: In a large bowl, combine the mixed greens, diced cucumber, diced bell pepper, halved cherry tomatoes, and thinly sliced red onion. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the dressing. Drizzle the dressing over the salad and toss to coat the ingredients evenly. Sprinkle the sliced black olives, crumbled feta cheese, and toasted pine nuts over the salad. Serve immediately as a refreshing and healthy chopped salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

Wallace Clarke NJ

[cypherthrees]

Indulge in the creamy goodness of cookies and cream with these delightful popsicles. Perfect for a sweet treat on a hot day!

Ingredients: 2 cups heavy cream. 14 ounces sweetened condensed milk. 10 Oreo cookies, crushed.

Instructions: Whip the heavy cream in a large bowl until stiff peaks form. Add the sweetened condensed milk slowly and mix it in well. Add the crushed Oreo cookies and gently mix them in so they are spread out. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least six hours, or until it gets hard. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 15 minutes

Cook Time: 0 minutes

Grant Print Making

[cypherthrees]

These Peanut Butter Banana Donuts are a delightful combination of flavors. The moist banana and peanut butter base is complemented by a rich dark chocolate glaze. Perfect for breakfast or as a sweet treat.

Ingredients: 1 cup mashed ripe bananas. 1/2 cup creamy peanut butter. 1/4 cup granulated sugar. 1/4 cup brown sugar. 1/4 cup unsalted butter, melted. 1 large egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup milk. 1/2 cup dark chocolate chips. 1 tablespoon vegetable oil. 1/4 cup chopped peanuts optional. Banana slices for garnish optional.

Instructions: Set the oven temperature to 175C 350F. Spray cooking oil in a donut pan. Mash bananas, peanut butter, brown sugar, granulated sugar, melted butter, egg, and vanilla extract should all be combined in a mixing bowl. Blend until thoroughly blended. Mix the flour, baking soda, baking powder, and salt in a different bowl. Alternately add the dry ingredients and milk to the banana-peanut butter mixture. Add the dry ingredients last, mixing just until combined. Pour the batter into each of the donut pan's cavities, filling them about two thirds of the way. A toothpick inserted into a donut should come out clean after baking for 10 to 12 minutes in a preheated oven, or until the donuts bounce back when touched. After letting the donuts cool in the pan for a few minutes, move them to a wire rack to finish cooling. Melt the dark chocolate chips and vegetable oil in a bowl that is safe to use in the microwave for 20 seconds at a time, stirring until smooth. Pour the dark chocolate glaze over the cooled donuts, letting the excess run off. If desired, top with chopped peanuts and banana slices as garnish. After a few minutes, let the glaze solidify and savor your Dark Chocolate Glazed Peanut Butter Banana Donuts!

Prep Time: 20 minutes

Cook Time: 12 minutes

Savannah Starbase

[cypherthrees]

This gluten-free steelhead trout recipe is a delicious and healthy option for a quick and easy dinner. The combination of lemon, garlic, and butter infuses the fish with a burst of flavor, and cooking it in foil keeps it moist and tender. It's a perfect choice for those who follow a gluten-free diet.

Ingredients: 2 steelhead trout fillets. 2 cloves garlic, minced. 2 tablespoons unsalted butter, melted. 1 lemon, thinly sliced. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: Turn on your oven and heat it up to 375F 190C. Set out two long, wide pieces of aluminum foil, each about 12 inches 30 cm long. Each piece of foil should have one fillet of steelhead trout on it. Cut up the garlic and melt the butter in a small bowl. Spread the garlic butter mixture out over the trout fillets in a thin layer. Add salt and pepper to taste to the fillets. Put a slice of lemon on top of every fillet. Fold the foil over the trout fillets to make sealed packets. Make sure the packets are sealed well to keep the flavors inside. Put the foil packets on a baking sheet and put them in an oven that is already hot. For 15 to 20 minutes, or until the trout flakes easily with a fork and reaches 145F 63C inside, put it in the oven. Carefully open the foil packets, add fresh parsley on top, and serve hot. Enjoy your steelhead trout with lemon garlic butter that doesn't have gluten.

Prep Time: 10 minutes

Cook Time: 20 minutes

Findhornwatersports.weebly.com/

[cypherthrees]

Delight in the flavors of fall with these crunchy pumpkin walnut biscotti. The perfect pairing for your coffee or tea!

Ingredients: 1 cup pumpkin puree. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/4 cup vegetable oil. 2 eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon allspice. 1/4 teaspoon salt. 1 cup chopped walnuts.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chopped walnuts. Divide the dough in half and shape each half into a log on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch. Remove from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 325F 160C. Using a serrated knife, slice the logs into 1/2-inch thick biscotti. Place the biscotti cut-side down on the baking sheet and bake for an additional 15-20 minutes, turning them over halfway through for even browning. Once the biscotti are golden and crisp, remove from the oven and let them cool completely on a wire rack. Enjoy the pumpkin walnut biscotti with your favorite hot beverage!

Prep Time: 20 minutes

Cook Time: 50 minutes

DLSMith

[cypherthrees]

With this Vegan Miso Ramen recipe, you can enjoy the comforting tastes of traditional ramen without using any meat or dairy. This dish is hearty and filling, perfect for cold nights or whenever you want a tasty bowl of noodles.

Ingredients: 200g ramen noodles. 4 cups vegetable broth. 3 tbsp miso paste. 1 cup sliced mushrooms. 1 block tofu, cubed. 2 tbsp soy sauce. 1 tsp sesame oil. 2 green onions, chopped. 1 sheet nori, sliced into strips. 1 tsp sesame seeds.

Instructions: Cook ramen noodles according to package instructions, then drain and set aside. In a pot, bring vegetable broth to a simmer. In a small bowl, mix miso paste with a bit of hot broth until smooth, then add it to the pot. Add mushrooms, tofu, soy sauce, and sesame oil to the pot. Simmer for 5-7 minutes. Divide cooked noodles into bowls and ladle the hot broth over them. Top with chopped green onions, nori strips, and sesame seeds before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Qalaqas Black Art Productions

[cypherthrees]

This slow cooker chicken fajitas recipe is gluten-free and dairy-free, making it a perfect option for those with dietary restrictions. It's flavorful, easy to prepare, and the slow cooker does all the work for you!

Ingredients: 1.5 lbs boneless, skinless chicken breasts, sliced. 3 bell peppers, thinly sliced. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 14.5 oz can diced tomatoes. 2 tbsp chili powder. 1 tbsp cumin. 1 tsp paprika. 1 tsp garlic powder. 1 tsp onion powder. Salt and pepper to taste. Corn tortillas, for serving. Optional toppings: avocado, cilantro, lime wedges.

Instructions: In a slow cooker, add sliced chicken breasts, bell peppers, onion, minced garlic, diced tomatoes, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Mix well to combine all ingredients. Cover and cook on low for 4-6 hours or high for 2-3 hours, until chicken is cooked through and vegetables are tender. Once cooked, shred the chicken using two forks and mix everything together. Serve the chicken fajita mixture on corn tortillas with optional toppings such as avocado, cilantro, and lime wedges.

Prep Time: 15 minutes

Cook Time: 240 minutes

Gps Tv Production

[cypherthrees]

This Ham Pear Brie Grilled Cheese sandwich combines the savory goodness of ham and creamy brie with the sweetness of ripe pear, all grilled between slices of bread for a comforting and delicious meal.

Ingredients: 2 slices of bread. 2-3 slices of ham. 1 ripe pear, thinly sliced. 2-3 slices of brie cheese. Butter for spreading.

Instructions: Preheat a skillet or griddle over medium heat. Spread butter on one side of each bread slice. Layer one slice of bread, butter side down, with ham, sliced pear, and brie cheese. Place the other bread slice on top, butter side up, to form a sandwich. Carefully place the sandwich onto the preheated skillet or griddle. Grill until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Remove from heat and let it cool for a minute. Slice the sandwich diagonally and serve hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

Rheme Commissions

[cypherthrees]

This Egg & Potato Breakfast Boat is a tasty and filling breakfast dish made with perfectly cooked eggs, melted cheese, and crispy potato boats. This is a tasty and filling way to start the day!

Ingredients: 2 large russet potatoes. 2 tablespoons olive oil. 4 large eggs. 1/4 cup shredded cheddar cheese. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Start by heating the oven to 400F 200C. Clean the potatoes really well, then cut them in half lengthwise. To make "boats," scoop out the middle of each potato half, leaving about 1/4 inch of potato flesh around the edges. Add salt and pepper to the potato boats and brush the inside and outside with olive oil. On a baking sheet, put the potato boats. Bake for 25 to 30 minutes, or until they are soft in the middle and slightly crispy around the edges. Carefully crack an egg into each potato boat after taking them out of the oven. Add a little salt and pepper on top. Put the filled potato boats back in the oven and bake for another 10 to 12 minutes, or until the egg whites are set but the yolks are still a little runny. Add more cheddar cheese shreds on top of the eggs and bake for one to two minutes more, until the cheese melts. Take the breakfast boats out of the oven, and if you want, sprinkle them with chopped fresh parsley. Serve them hot.

Prep Time: 15 minutes

Cook Time: 40 minutes

Elira Kuka

[cypherthrees]

This recipe for gluten-free Brussels sprouts makes them crispy and tasty. When you mix olive oil, garlic, and balsamic vinegar together, it gives these pan-fried treats a lot of flavor. It's great as a snack or side dish!

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tbsp olive oil. Salt and pepper to taste. 2 cloves garlic, minced. 2 tbsp balsamic vinegar.

Instructions: Mix Brussels sprouts with olive oil, salt, pepper, and minced garlic in a large bowl until they are well covered. Use medium-high heat to warm up a big skillet. Stack the Brussels sprouts one on top of the other, cut side down. For 5 to 7 minutes, until the bottoms are golden brown and crispy, do not stir. After flipping the Brussels sprouts, cook for another 3 to 5 minutes, or until they are soft. Pour the balsamic vinegar over the Brussels sprouts and toss them around to cover them all. Add one to two more minutes of cooking. Take it off the heat and serve right away.

Prep Time: 10 minutes

Cook Time: 15 minutes

The Best Chiropractors Near Me

[cypherthrees]

For the 28-Day Shrink Your Stomach Challenge on The Dr. Oz Show, these Taco Chicken Wraps are a tasty and healthy choice. With lots of flavor and good for you ingredients, these wraps are a great meal that won't throw off your fitness plans.

Ingredients: 2 boneless, skinless chicken breasts. 1 packet taco seasoning mix. 1 cup salsa. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup shredded cheddar cheese. 1/4 cup sour cream. 4 large whole wheat tortillas.

Instructions: Use taco seasoning mix to season the chicken breasts. The chicken breasts should be cooked for about 6 to 8 minutes on each side, or until they are fully cooked and no longer pink in the middle. After taking the chicken out of the pan, let it rest for a few minutes. Then, cut it into strips. For about 30 seconds on each side, warm the whole wheat tortillas in the pan. Place a tortilla on the ground and add chicken slices in the middle of each one. You can put salsa, shredded lettuce, diced tomatoes, shredded cheddar cheese, and sour cream on top of the chicken. To make a wrap, fold the tortilla's sides in and roll it up tight. Feel free to eat the taco chicken wraps right away.

Prep Time: 15 minutes

Cook Time: 15 minutes

Embroidery Fonts

[cypherthrees]

You can make these tasty treats in your Air Fryer. They are Churros Bombs filled with Maltesers. What's great about them is that they're soft on the inside and crispy on the outside.

Ingredients: 1 can of refrigerated biscuit dough. 1/2 cup of Maltesers malted milk balls. 1/4 cup of granulated sugar. 1 teaspoon of ground cinnamon. Cooking spray.

Instructions: Warm up your Air Fryer until it reaches 350F 180C. Take the biscuit dough out of the can and cut it into pieces. Press down on each cookie with your hand and put a Malteser in the middle of each one. The Malteser should be wrapped in the biscuit dough so that it forms a tight ball. It's easy to make the cinnamon sugar mix in a small bowl. Use cooking spray on the Air Fryer basket to keep food from sticking. Make sure the filled cookie balls don't touch each other when you put them in the Air Fryer basket. For 6 to 8 minutes, or until the churros bombs are golden brown and cooked all the way through, air fry them at 350F 180C. As soon as you take the churros bombs out of the air fryer, roll them in the cinnamon sugar mixture to cover them all over. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 8 minutes

Mined Land Rehab

[cypherthrees]

Indulge in the perfect blend of peanut butter and chocolate with these delicious scones. The peanut butter glaze adds an extra layer of flavor that will satisfy your sweet cravings.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup peanut butter. 1/2 cup chocolate chips. 1/2 cup milk. 1/4 cup unsalted butter, cold and cubed. 1 large egg. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 teaspoon vanilla extract.

Instructions: Preheat your oven to 375F 190C and line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. In a separate bowl, whisk together the peanut butter, milk, egg, and vanilla extract until well combined. Pour the wet mixture into the dry ingredients and stir until a dough forms. Gently fold in the chocolate chips. Turn the dough out onto a floured surface and shape it into a 1-inch thick circle. Use a knife to cut the circle into 8 equal wedges. Place the scones on the prepared baking sheet, leaving some space between them. Bake in the preheated oven for 15-18 minutes or until the scones are golden brown and cooked through. While the scones are baking, prepare the peanut butter glaze. Mix together 1/4 cup of peanut butter with 2 tablespoons of powdered sugar and 2-3 tablespoons of milk until you have a smooth glaze. Once the scones are done, remove them from the oven and let them cool for a few minutes. Drizzle the peanut butter glaze over the warm scones. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 18 minutes

Canada Lookouts