Gamble Galaxy

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

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A tasty and comforting soup with Greek influences. The soup has tender rice, a strong lemon flavor, and a creamy texture.

Ingredients: 8 cups chicken broth. 1 cup uncooked rice. 3 eggs. 1/2 cup lemon juice. 2 teaspoons lemon zest. Salt and pepper to taste. Fresh dill for garnish.

Instructions: In a slow cooker, combine chicken broth and rice. Cover and cook on low for 6-8 hours or high for 3-4 hours, until rice is tender. In a bowl, whisk together eggs, lemon juice, and lemon zest. Carefully temper the egg mixture by gradually adding a ladleful of hot broth from the slow cooker while whisking constantly. Pour the tempered egg mixture back into the slow cooker and stir well. Season with salt and pepper to taste. Let cook for an additional 15-30 minutes on low, until soup thickens slightly. Serve hot, garnished with fresh dill. Enjoy!

Prep Time: 10 minutes

Cook Time: 360 minutes

Orchids Thai Restaurant

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A tasty stir-fry made in the Chinese style that is quick and flavorful, with tender Chinese broccoli or leafy greens and a savory sauce that has hints of ginger and garlic. This dish works well as a main meal or a side dish.

Ingredients: 2 tablespoons vegetable oil. 1 pound 450g Chinese broccoli gai lan or other leafy green vegetables, trimmed and cut into bite-sized pieces. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1 red chili pepper, thinly sliced optional for heat. 1 tablespoon soy sauce. 1 tablespoon oyster sauce. 1/2 teaspoon sugar. 1/4 cup 60ml chicken or vegetable broth. Salt and pepper to taste.

Instructions: In a large wok or skillet, heat the vegetable oil over high heat. Stir-fry the garlic, ginger, and chili pepper if using for approximately 30 seconds or until aromatic. Stir-fry the leafy greens, or Chinese broccoli, for two to three minutes, or until they begin to wilt and turn a bright green color. Combine the soy sauce, oyster sauce, sugar, and vegetable or chicken broth in a small bowl. After adding the sauce mixture to the veggies, stir-fry them for a further two to three minutes, or until they are crisp but soft. To taste, add salt and pepper for seasoning. After transferring the stir-fried veggies to a platter, heat them through. Savor your Stir-fried Green Vegetables in Chinese Style!

Prep Time: 10 minutes

Cook Time: 10 minutes

Lt Timing

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Enjoy this tasty and simple homemade frozen yogurt recipe on National Frozen Yogurt Day. For a sweet and creamy treat, you can make it your own by adding your favorite toppings.

Ingredients: 2 cups of plain yogurt. 1/2 cup of honey. 1 teaspoon of vanilla extract. Assorted fresh fruits strawberries, blueberries, kiwi, etc.. Granola. Chocolate chips. Sprinkles.

Instructions: In a mixing bowl, combine the plain yogurt, honey, and vanilla extract. Stir well until the mixture is smooth and well combined. Pour the yogurt mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. While the yogurt is churning, prepare your toppings. Slice the fresh fruits and set them aside. Once the yogurt is ready, serve it in bowls or cones. Top the yogurt with your choice of fresh fruits, granola, chocolate chips, and sprinkles. Enjoy your homemade frozen yogurt on National Frozen Yogurt Day!

Prep Time: 15 minutes

Cook Time: 30 minutes

Ccobumc

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Spooky Spider Cider is a bewitching blend of apple cider, dark rum, and cinnamon schnapps, with a touch of lemon and a hint of black vodka for a hauntingly delicious Halloween treat. Garnished with licorice legs, it's the perfect eerie potion for your Halloween festivities.

Ingredients: 4 oz apple cider. 1 oz dark rum. 1/2 oz cinnamon schnapps. 1/2 oz black vodka. 1/2 oz lemon juice. 1 tsp simple syrup. Black licorice for garnish.

Instructions: In a shaker, combine apple cider, dark rum, cinnamon schnapps, black vodka, lemon juice, and simple syrup. Shake well with ice. Strain into a glass filled with ice. Garnish with black licorice to resemble spider legs. Serve chilled and enjoy the spooky delight!

Prep Time: 5 minutes

Cook Time: 0 minutes

ICHS 2019

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These almond flour waffles are grain-free and gluten-free, making them a perfect option for those with dietary restrictions. They're light, fluffy, and full of almond flavor, making them a delightful breakfast or brunch treat.

Ingredients: 2 cups almond flour. 1/4 cup tapioca flour. 2 teaspoons baking powder. 1/4 teaspoon salt. 2 large eggs. 1/4 cup almond milk. 2 tablespoons maple syrup. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract.

Instructions: Preheat your waffle iron according to manufacturer's instructions. In a large bowl, whisk together almond flour, tapioca flour, baking powder, and salt. In a separate bowl, beat eggs. Then add almond milk, maple syrup, melted coconut oil, and vanilla extract. Mix until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Once the waffle iron is hot, spray with non-stick cooking spray if necessary. Pour enough batter into the waffle iron to cover the grids amount will vary depending on the size of your waffle iron. Close the waffle iron and cook according to manufacturer's instructions, or until the waffles are golden brown and crispy. Repeat with remaining batter. Serve warm with your favorite toppings such as fresh fruit, maple syrup, or whipped coconut cream.

Prep Time: 10 minutes

Cook Time: 15 minutes

Topi Dalmata

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These Grain Free Pizza Bites are a delicious paleo-friendly alternative to traditional pizza bites. Made with cauliflower rice and almond flour, they're gluten-free and packed with flavor.

Ingredients: 2 cups cauliflower rice. 2 eggs. 1/2 cup almond flour. 1/2 teaspoon garlic powder. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/4 teaspoon sea salt. 1/4 cup pizza sauce. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1/4 cup sliced olives. 1/2 cup shredded dairy-free cheese.

Instructions: Preheat oven to 400F 200C and line a baking sheet with parchment paper. In a large bowl, mix cauliflower rice, eggs, almond flour, garlic powder, oregano, basil, and sea salt until well combined. Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, forming mini pizza crusts. Bake for 20 minutes until the crusts are firm and lightly golden. Remove crusts from the oven and top each with pizza sauce, bell peppers, onions, olives, and dairy-free cheese. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Once done, let cool slightly before serving. Enjoy your grain-free pizza bites!

Prep Time: 15 minutes

Cook Time: 30 minutes

Taos Book Gallery

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Vanillekipferl is a delightful Austrian Christmas cookie, perfect for holiday gatherings or any time you crave a delicate, nutty, and vanilla-flavored treat.

Ingredients: 200g all-purpose flour. 100g ground almonds. 80g granulated sugar. 1/2 teaspoon vanilla extract. 200g unsalted butter, softened. 1/4 teaspoon salt. 100g powdered sugar for coating. 1 vanilla bean, seeds scraped for coating.

Instructions: Preheat your oven to 175C 350F and line a baking sheet with parchment paper. In a large bowl, mix the all-purpose flour, ground almonds, granulated sugar, vanilla extract, softened unsalted butter, and salt until well combined to form the cookie dough. Take a small amount of dough and shape it into a crescent or half-moon shape. Repeat with the remaining dough until all the cookies are formed. Place the cookies on the prepared baking sheet and bake them in the preheated oven for about 12-15 minutes or until they turn slightly golden. While the cookies are still warm, mix the powdered sugar and scraped vanilla bean seeds in a shallow bowl. Gently roll each warm cookie in the powdered sugar and vanilla mixture to coat them evenly. Let the cookies cool completely and then store them in an airtight container. Enjoy your delicious Vanillekipferl cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

ICCPBS 2018

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Make these homemade Jack In The Box Beef Tacos for a tasty copycat version of the fast-food classic. They're easy to prepare and perfect for a quick and satisfying meal.

Ingredients: 1 lb ground beef. 1/4 cup onion, finely chopped. 1/4 cup refried beans. 1/4 cup taco sauce. 1/4 cup water. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp garlic powder. Salt and pepper to taste. 8 small flour tortillas. 1 cup shredded lettuce. 1/2 cup shredded cheddar cheese. 1/4 cup diced tomatoes. 1/4 cup sliced black olives. 1/4 cup sour cream. 1/4 cup guacamole optional.

Instructions: Fry the onions and ground beef in a pan over medium heat until the onions are soft and the beef is browned. Take out any extra oil from the skillet. Add the taco sauce, water, chili powder, cumin, garlic powder, salt, and pepper, and mix them all together. Slowly cook the mixture, stirring it every now and then, for 5 to 7 minutes, until it gets thicker and hot all the way through. You can warm the flour tortillas up in a dry pan or the microwave for 20 seconds. Spread some of the beef mixture on each tortilla. Then add some shredded lettuce, cheddar cheese, diced tomatoes, and black olives that have been sliced. Put sour cream on top and guacamole on top if you want. After you serve your tasty Jack In The Box Beef Tacos, fold the tortillas in half.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ajac Singletary

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A spicy and cool chicken salad with a Latin twist. It has soft chicken, crunchy vegetables, and a sour lime-chili dressing.

Ingredients: 2 cups cooked chicken breast, shredded. 1/2 cup diced celery. 1/4 cup diced red onion. 1/4 cup diced red bell pepper. 1/4 cup diced green bell pepper. 1/4 cup chopped fresh cilantro. 1/4 cup mayonnaise. 2 tablespoons lime juice. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste.

Instructions: Shred the chicken and put it in a large bowl. Add the celery, red onion, green bell pepper, red bell pepper, and cilantro. Put the chili powder, cumin, salt, and pepper in a small bowl and mix them together. Add the dressing to the chicken and mix it all together by tossing it. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

Millis Chorus

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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

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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

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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

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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

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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

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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

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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

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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