Gamble Galaxy

When Someone Becomes A Memory - Berkshire Short Film Festival - ICCPBS 2018 - Harbeckc - Hc Kite

[gamble-galaxy-muses]

The rich flavor of maple syrup and the sweetness of ripe bananas come together in these delicious Baked Banana Donuts with Maple Glaze. These are a cinch to prepare and make for dessert or breakfast.

Ingredients: 2 ripe bananas, mashed. 1/2 cup granulated sugar. 1/4 cup unsalted butter, melted. 1 egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup buttermilk. For the Maple Glaze:. 1 cup powdered sugar. 2 tablespoons maple syrup. 1-2 tablespoons milk.

Instructions: Preheat your oven to 350F 175C. Grease a donut pan. In a mixing bowl, combine mashed bananas, sugar, melted butter, egg, and vanilla extract. Mix well. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, alternating with buttermilk, beginning and ending with the dry mixture. Mix until just combined. Spoon the batter into the greased donut pan, filling each mold about 2/3 full. Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into a donut comes out clean. While the donuts are baking, prepare the maple glaze. In a small bowl, whisk together powdered sugar, maple syrup, and enough milk to reach your desired glaze consistency. Once the donuts are done, remove them from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once the donuts are completely cool, dip the tops into the maple glaze. You can also drizzle the glaze over the donuts using a spoon. Let the glaze set for a few minutes, and then enjoy your delicious Baked Banana Donuts with Maple Glaze!

Prep Time: 15 minutes

Cook Time: 15 minutes

Worlds Greatest Autographs

[gamble-galaxy-muses]

This easy chicken taco slow cooker recipe only needs three things and doesn't take long to prepare. On busy days, when you want a tasty meal with little work, this is perfect. The chicken is easy to cook and tastes great, so the whole family loves it.

Ingredients: 4 boneless, skinless chicken breasts. 1 packet taco seasoning. 1 cup salsa.

Instructions: Put chicken breasts in the crock pot. Cover the chicken with taco seasoning all over. Put salsa on top of the chicken. Let the chicken cook on low for 6 to 8 hours or high for 3 to 4 hours, until it is soft and fully cooked. Use two forks to shred the chicken. Add any toppings you want to chicken and serve it in taco shells or over rice.

Prep Time: 5 minutes

Cook Time: 240 minutes

pvc stolarija beograd

[gamble-galaxy-muses]

Don't want to use a grill or smoker These air fryer baby back ribs are a quick and easy way to enjoy tender, flavorful ribs. They have a wonderful barbecue glaze on the outside that makes your mouth water.

Ingredients: 2 racks baby back ribs. 1/4 cup barbecue rub. 1/4 cup barbecue sauce. 1 tablespoon olive oil.

Instructions: Get the air fryer ready by heating it up to 375F 190C. Take the membrane off of the back of the ribs if it's still there. Spread the olive oil out evenly over the ribs by rubbing it in. Put the barbecue rub on both sides of the ribs and press it into the meat. Set the ribs in the air fryer basket so that the bone side is down. Cook for 25 minutes. Once the 25 minutes are up, turn the ribs over and cover the top with barbecue sauce. Keep cooking for another 10 to 15 minutes, or until the ribs are done the way you like them and have a nice caramelized glaze. Do not put the ribs back in the air fryer right away. Let them rest for a few minutes. Then, cut them up and serve. Enjoy your tasty baby back ribs cooked in the air fryer!

Prep Time: 15 minutes

Cook Time: 40 minutes

Monticello Farmers Market

[gamble-galaxy-muses]

Enjoy the delightful combination of rich chocolatey brownies with a zesty lemonade twist in these Lemonade Brownie Bars. A perfect treat for any occasion!

Ingredients: 1 box brownie mix. 1/3 cup vegetable oil. 2 eggs. 1/4 cup lemon juice. 1 tbsp lemon zest. 1/2 cup powdered sugar.

Instructions: Preheat the oven to the temperature specified on the brownie mix box. In a mixing bowl, combine the brownie mix, vegetable oil, and eggs. Mix until well combined. Pour the brownie batter into a greased baking pan and spread it evenly. Bake the brownie layer in the preheated oven for the time specified on the box, or until a toothpick inserted comes out mostly clean. While the brownie layer is baking, prepare the lemonade layer. In a bowl, mix together the lemon juice, lemon zest, and powdered sugar until a smooth glaze forms. Once the brownie layer is done baking, remove it from the oven and let it cool slightly. Spread the lemonade glaze evenly over the warm brownie layer. Allow the Lemonade Brownie Bars to cool completely before cutting into bars and serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Kiriazi Maintenance

[gamble-galaxy-muses]

Enjoy all the flavors of traditional lasagna without the carbs by using zucchini slices as a substitute for noodles. This low-carb version is packed with savory meat sauce, creamy ricotta, and gooey melted cheese.

Ingredients: 2 large zucchinis, thinly sliced lengthwise. 1 lb ground beef. 1 cup marinara sauce. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a skillet, brown the ground beef over medium heat. Drain excess fat. Add minced garlic, dried oregano, dried basil, salt, and pepper to the skillet. Cook for 2 minutes. Add marinara sauce to the skillet with the beef mixture. Stir well and simmer for 5 minutes. In a baking dish, spread a thin layer of the beef mixture on the bottom. Layer zucchini slices on top of the beef mixture. Spread a layer of ricotta cheese over the zucchini slices. Repeat layers until all ingredients are used, ending with a layer of beef mixture on top. Sprinkle shredded mozzarella and grated Parmesan cheese over the top layer. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes or until cheese is bubbly and golden brown. Let it cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

Prep Time: 20 minutes

Cook Time: 40 minutes

IPCACES 2016

[gamble-galaxy-muses]

Indulge in the rich flavors of Settantase77e by Cantina dei Colli Ripani with an elegant spread of assorted cheeses, charcuterie meats, mixed nuts, and dried fruits. This wine pairs beautifully with the savory and earthy notes of the cheeses and meats, while its fruity undertones complement the sweetness of the nuts and dried fruits. Perfect for entertaining or a cozy night in.

Ingredients: 1 bottle Settantase77e by Cantina dei Colli Ripani. Assorted cheese platter Gouda, Brie, Parmesan. Charcuterie board prosciutto, salami, chorizo. Mixed nuts almonds, cashews, walnuts. Dried fruits figs, apricots, cranberries.

Instructions: Put the different kinds of cheese on a platter and let them warm up to room temperature for the best taste. Put the meats for charcuterie on a different board. Mix the nuts and dried fruits together and put them in small bowls for an easy snack. Take the cork off the Settantase77e bottle and give it at least 30 minutes to breathe. Put the wine next to the nuts, dried fruits, cheese, and charcuterie. Encourage your guests to try out different pairings to find the ones they like best.

Prep Time: 15 minutes

Cook Time: 0 minutes

West Loop Wine And Spirits Festival

[gamble-galaxy-muses]

There is a hint of cinnamon in these mini Snickerdoodle cupcakes, and the sour cream frosting makes them taste great. Great as a snack or to share at parties!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 large egg. 1/2 teaspoon vanilla extract. 1/2 cup sour cream. 1/4 cup milk. 1/4 cup cinnamon sugar for coating. 1/2 teaspoon ground cinnamon for coating. 1 cup powdered sugar for frosting. 1/2 cup sour cream for frosting. 1/2 teaspoon vanilla extract for frosting.

Instructions: Preheat your oven to 350F 175C and line a mini cupcake pan with liners. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract to the butter-sugar mixture and mix until well combined. Alternate adding the dry ingredients mixture and the sour cream and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Fill each cupcake liner with batter about 2/3 full. In a small bowl, combine the cinnamon sugar and ground cinnamon for the coating. Sprinkle the cinnamon sugar mixture on top of each cupcake. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. For the frosting, whisk together powdered sugar, sour cream, and vanilla extract until smooth and well combined. Once the cupcakes are completely cool, frost them with the sour cream frosting. Sprinkle some additional cinnamon sugar on top for garnish if desired. Enjoy your Mini Snickerdoodle Cupcakes with Sour Cream Frosting!

Prep Time: 20 minutes

Cook Time: 10-12

Hussien Jabai Fitness

[gamble-galaxy-muses]

This delicious and refreshing Apricot Coconut Smoothie is AIP Autoimmune Protocol compliant, making it suitable for those with dietary restrictions. It's a perfect blend of sweet apricots and creamy coconut milk, with a hint of vanilla for extra flavor. Enjoy this smoothie as a nutritious and satisfying snack or breakfast.

Ingredients: 1 cup frozen apricots. 1/2 cup canned coconut milk AIP compliant. 1/2 cup water. 1 tablespoon honey AIP compliant. 1/2 teaspoon vanilla extract AIP compliant. Ice cubes optional. Fresh mint leaves for garnish optional.

Instructions: Place frozen apricots, canned coconut milk, water, honey, and vanilla extract in a blender. If you prefer a thicker consistency, you can add a few ice cubes as well. Blend all the ingredients until smooth and creamy. Taste the smoothie and adjust the sweetness if needed by adding more honey. Pour the apricot coconut smoothie into a glass. Garnish with fresh mint leaves if desired. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Slave for Gushy

[gamble-galaxy-muses]

Blizzard Bars Cookies are a delightful treat with chocolate chips and a hint of nuttiness. Perfect for sharing with friends and family.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup chocolate chips. 1/2 cup chopped nuts optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper in a baking pan. Mix the flour, baking soda, and salt together in a medium-sized bowl using a whisk. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. If you want to, add the chopped nuts and chocolate chips and mix them in. Smooth out the cookie dough in the baking pan that has been prepared. The edges should be golden brown and the middle should be set after 20 to 25 minutes in a hot oven. After taking the bars out of the oven, let them cool all the way down on a wire rack in the pan. Cut it into bars when it's cool and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Ecole Saint Louis De Gonzague Accueil

[gamble-galaxy-muses]

These butter flavored sugar cookies are rich, buttery, and perfect for any occasion. They have a delightful hint of butter flavoring that sets them apart from regular sugar cookies.

Ingredients: 1 cup 226g unsalted butter, softened. 1 cup 200g granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 teaspoon butter flavoring. 2 1/2 cups 312g all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt.

Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, and butter flavoring to the bowl, and mix until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough in half and shape each half into a log or disk. Wrap them in plastic wrap and refrigerate for at least 1 hour. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Remove the chilled dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. On a floured surface, roll out the dough to about 1/4 inch 6mm thickness. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheet. Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can decorate the cookies with icing or sprinkles if desired. Enjoy your delicious butter-flavored sugar cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Martina Tonello

[gamble-galaxy-muses]

A refreshing twist on the classic margarita with the sweetness of strawberries and the freshness of basil.

Ingredients: 2 oz tequila. 1 oz triple sec. 1 oz lime juice. 4 strawberries, hulled. 4-5 fresh basil leaves. 1 tsp agave nectar. Ice cubes.

Instructions: Mix the basil leaves and strawberries together in a cocktail shaker. Put ice cubes, tequila, triple sec, lime juice, and agave nectar in the shaker. Make sure to shake it well until it's cold. Sort the mix into an ice-filled glass. Put a strawberry slice and a basil leaf on top to look nice. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Uk Marriage

[gamble-galaxy-muses]

Annie's Eats' Salted Brown Sugar Toffee Cookies are a delectable treat with a perfect balance of sweet and salty flavors. The rich and buttery cookie dough is studded with toffee bits and finished with a sprinkle of sea salt, providing a delicious counterpoint to the sweetness. These cookies will be a hit at any party or as a tasty snack for yourself.

Ingredients: 1 cup unsalted butter, softened. 1 cup packed light brown sugar. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 1/2 cups all-purpose flour. 1 cup toffee bits. Sea salt, for sprinkling.

Instructions: Set the oven to 350F 175C and heat it up. Paper or silicone baking mats should be used to line baking sheets. Melt the butter and mix it with the brown sugar and granulated sugar in a large bowl until the mixture is light and fluffy. One egg at a time, making sure to mix well after each addition. Add the vanilla extract and mix well. Mix the baking soda, salt, and all-purpose flour together in a different bowl. Slowly add the dry ingredients to the wet ones, mixing only until everything is mixed together. Add the toffee pieces and mix them in until they are spread out evenly in the dough. Use a cookie scoop or rounded tablespoonfuls to put the cookie dough on the baking sheets that have been prepared. Use the back of a spoon to gently press down on each cookie dough ball to make them a little flatter. Add a little sea salt to the top of each cookie. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. When you take the cookies out of the oven, let them cool for 5 minutes on the baking sheets before moving them to wire racks to cool all the way.

Prep Time: 20 minutes

Cook Time: 10 minutes

Biennale D'art De Jodoigne

[gamble-galaxy-muses]

These Cucumber Chutney Sandwiches are a tasty and refreshing vegan take on a traditional sandwich. Putting crunchy cucumbers and tangy chutney between slices of whole grain bread makes for a filling meal or snack.

Ingredients: 1 large cucumber, thinly sliced. 8 slices of whole grain bread. 1 cup fresh cilantro leaves. 1/2 cup mint leaves. 1 green chili, chopped adjust to taste. 1 tablespoon lemon juice. 1 tablespoon olive oil. Salt to taste. Black pepper to taste. 1/4 cup vegan cream cheese or hummus.

Instructions: In a blender, combine cilantro, mint, green chili, lemon juice, olive oil, salt, and pepper. Blend until smooth to make the chutney. Spread vegan cream cheese or hummus on one side of each bread slice. Layer cucumber slices on half of the bread slices. Spread a generous amount of chutney on top of the cucumber slices. Top with the remaining bread slices to form sandwiches. Cut each sandwich into halves or quarters. Serve immediately or pack for a delicious lunch!

Prep Time: 15 minutes

Cook Time: 0 minutes

MY ELM FOR PLATH

[gamble-galaxy-muses]

This recipe for baked chicken in the Vietnamese style is a great mix of sweet, savory, and sour tastes. The chicken thighs are marinated in soy sauce, fish sauce, honey, and fragrant spices. They are then baked until they are juicy and tender, making it a great dish for any event.

Ingredients: 4 chicken thighs, bone-in, skin-on. 3 cloves garlic, minced. 2 tablespoons soy sauce. 2 tablespoons fish sauce. 2 tablespoons honey. 1 tablespoon lime juice. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon ground black pepper. 1 teaspoon five-spice powder. 1 teaspoon grated ginger. 1 teaspoon chili flakes optional. Chopped cilantro and sliced green onions for garnish.

Instructions: Preheat oven to 375F 190C. In a bowl, mix together garlic, soy sauce, fish sauce, honey, lime juice, sesame oil, rice vinegar, black pepper, five-spice powder, grated ginger, and chili flakes if using. Place chicken thighs in a baking dish and pour the marinade over them, turning to coat evenly. Cover the dish and marinate in the refrigerator for at least 1 hour, or overnight for best results. Bake the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165F 75C, basting occasionally with the marinade. Once cooked, remove from the oven and let it rest for a few minutes. Garnish with chopped cilantro and sliced green onions before serving.

Prep Time: 15 minutes

Cook Time: 40 minutes

Aerografix

[gamble-galaxy-muses]

Paleo-friendly and full of flavor, these Balsamic and Honey Chicken Skewers are a great option. The delicate chicken pieces receive a sweet and tangy glaze from the marinade of balsamic vinegar, honey, and aromatic herbs, which makes it an ideal addition to your Paleo meal plan. They work well for a casual weekend BBQ or a quick weeknight dinner.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes. 1/4 cup balsamic vinegar. 2 tablespoons raw honey. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried rosemary. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. Wooden skewers, soaked in water for 30 minutes.

Instructions: To make the marinade, combine the balsamic vinegar, honey, olive oil, minced garlic, dried rosemary, sea salt, and black pepper in a bowl. Pour the marinade over the chicken cubes and place them in a shallow dish or resealable plastic bag. To marinate, close the bag or cover the dish and place it in the refrigerator for at least 30 minutes or up to 4 hours. Turn the heat up to medium-high on your grill or preheat a grill pan on the stovetop. Evenly distribute the marinated chicken cubes by threading them onto the soaked wooden skewers. As the chicken skewers are cooking, baste them with any leftover marinade and continue cooking for about 45 minutes on each side, or until the chicken is cooked through and has grill marks. When the chicken is done, take it off the grill and give it a few minutes to rest before serving. Serve the Honey and Balsamic Chicken Skewers with your preferred Paleo sides, such as roasted veggies or salad. Savor your mouthwatering Paleo dinner!

Prep Time: 45 minutes

Cook Time: 10 minutes

Beryl Music

[gamble-galaxy-muses]

Esta tarta combina la frescura de la naranja con el aroma y sabor de diversas hierbas y especias, creando una deliciosa experiencia de postre.

Ingredients: 200g de galletas tipo Digestive. 100g de mantequilla derretida. 400ml de crema para batir. 200ml de leche. 100g de azcar. 50g de maicena. 4 yemas de huevo. Zumo y ralladura de 3 naranjas. 1 cucharadita de canela en polvo. 1/2 cucharadita de nuez moscada. 1/2 cucharadita de jengibre en polvo. 1/2 cucharadita de cardamomo en polvo.

Instructions: To begin, heat the oven to 180C 350F. Break up the Digestive granules until you get fine migajas. Mix the galleta migajas with the unwaxed mantequilla, then press the mixture into the bottom of a tarta mold. For 10 minutes, toast the base of the galleta. After that, take it out of the oven and let it cool down while you make the relleno. Set the milk and cream in a pan and heat them up over medium-low heat. Separate the eggs and beat them with sugar in a separate bowl until they turn foamy. Add the maiden and mix well. For as long as the milk is hot but not boiling, pour it over the mixture of eggs and sugar, stirring it all the time to keep the eggs from cooking. Return the mixture to the cacerola and cook it over medium-low heat, stirring constantly, until it gets thick enough to cover the back of a chicken. Bring back the fire mixture and add the orange zest and juice, the canela, the new moscada, the ginger, and the cardamom. Mix it up well. Place the orange cream on top of the already-toasted base of the galleta and spread it out on a serving plate. Put the tart in the oven for 25 to 30 minutes, or until it's firm in the middle but still a little soft. Let cool down completely before putting it in the fridge for at least two hours, or until it's nice and cold. If you want, you can decorate the orange cream tart with orange rods or extra sugar if you want.

Prep Time: 30 minutes

Cook Time: 40 minutes

Instantes Etreos

[gamble-galaxy-muses]

A quick and flavorful stir fry featuring succulent shrimp and crunchy mangetout, coated in a savory soy-oyster sauce. This dish is perfect for a speedy weeknight dinner or a satisfying lunch.

Ingredients: 300g shrimp, peeled and deveined. 200g mangetout snow peas, trimmed. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1 tablespoon vegetable oil. Salt and pepper to taste. Cooked rice, for serving.

Instructions: Put soy sauce, oyster sauce, and sesame oil in a small bowl and mix them together. Put away. In a big pan or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger. Cook for about one minute, or until the smell is nice. Season the shrimp with salt and pepper, then add them to the pan. Cook for about two to three minutes, until they are pink and opaque. Put the mangetout in the pan and stir-fry it for two more minutes, until it's soft but still has some crunch. Add the sauce to the shrimp and vegetables. Mix everything together well, and cook for one more minute. Take it off the heat and serve it hot over rice that has been cooked. If you want, you can add sesame seeds or sliced green onions as a garnish.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ecole Saint Louis De Gonzague Accueil