Agents of Bad Comics

adina crawford - fanimated - senator cano - alice model nursery school - lasani kabob resturant

[agentsofbadcomics]

Enjoy a delightful gluten-free treat with this Blueberry Yogurt Cake! Moist and bursting with juicy blueberries, this cake is perfect for any occasion.

Ingredients: 1 1/2 cups gluten-free flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 1 cup plain Greek yogurt. 1 cup granulated sugar. 3 large eggs. 1/2 cup vegetable oil. 1 teaspoon vanilla extract. 1 cup fresh blueberries. Powdered sugar for dusting optional.

Instructions: Set the oven to 350F 175C and heat it up. Prepare a 9-inch round cake pan by greasing and flouring it or lining it with parchment paper. Mix the gluten-free flour, baking powder, and salt together in a medium-sized bowl using a whisk. To make the yogurt smooth, mix the Greek yogurt, sugar, eggs, vegetable oil, and vanilla extract in a large bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the blueberries slowly and carefully. When the cake pan is ready, pour the batter into it and spread it out evenly. Put it in the oven and bake for 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. If you want, you can sprinkle powdered sugar on top before serving.

Prep Time: 15 minutes

Cook Time: 40 minutes

chitresh

[agentsofbadcomics]

Enjoy the flavors of the sea with these tasty crab towers. This seafood dish is full of fresh flavors and textures, with layers of juicy lump crabmeat, creamy avocado, sweet mango, and tangy jalapeo.

Ingredients: 1 lb lump crabmeat. 1 avocado, diced. 1 mango, diced. 1/2 red onion, finely chopped. 1/4 cup cilantro, chopped. 1 jalapeo, seeded and diced. 2 tbsp lime juice. 2 tbsp olive oil. Salt and pepper to taste. 1 cup mixed greens for garnish. Lemon wedges for serving.

Instructions: In a bowl, gently mix together lump crabmeat, avocado, mango, red onion, cilantro, and jalapeo. Drizzle lime juice and olive oil over the crab mixture. Season with salt and pepper to taste. Gently toss to combine. Using a ring mold or empty can, layer the crab mixture into towers on serving plates. Press gently to compact. Carefully remove the ring mold, leaving the crab tower intact. Garnish each tower with mixed greens and serve with lemon wedges on the side.

Prep Time: 15 minutes

Cook Time: 0 minutes

david barrow

[agentsofbadcomics]

A fusion of Japanese and American flavors, the Japanese Pretzel Tonkatsu Burger features crispy pork cutlets, Swiss cheese, and fresh veggies on a soft pretzel bun. It's a delicious twist on the classic Tonkatsu sandwich.

Ingredients: 4 pork loin cutlets. Salt and pepper to taste. 1 cup all-purpose flour. 2 eggs, beaten. 2 cups panko breadcrumbs. 4 pretzel buns. 4 lettuce leaves. 4 slices of tomato. 4 slices of Swiss cheese. Tonkatsu sauce. Mayonnaise.

Instructions: Season the pork loin cutlets with salt and pepper. Dip each cutlet into the flour, ensuring it's coated evenly. Next, dip the cutlets into the beaten eggs, allowing excess to drip off. Coat the cutlets with panko breadcrumbs, pressing the crumbs onto the meat to adhere. Heat oil in a deep pan to 350F 175C. Fry the cutlets until golden brown and cooked through, about 5 minutes per side. Drain on paper towels. Cut the pretzel buns in half and toast them lightly. Spread tonkatsu sauce and mayonnaise on the bottom half of each bun. Place a lettuce leaf on top of the sauce, followed by a slice of tomato. Add a hot and crispy pork cutlet on each bun. Top the cutlets with Swiss cheese slices and the top half of the pretzel bun. Serve immediately and enjoy your Japanese Pretzel Tonkatsu Burger!

Prep Time: 20 minutes

Cook Time: 10 minutes

21st century classroom

[agentsofbadcomics]

This Caramelized Onion Dip is a tasty and creamy appetizer that can be served at any event. When you mix sweet caramelized onions with sour cream and mayonnaise, you get a tasty dip that will be the highlight of your party spread.

Ingredients: 2 large onions, thinly sliced. 2 tablespoons olive oil. 1 cup sour cream. 1/2 cup mayonnaise. 1 teaspoon Worcestershire sauce. 1/2 teaspoon garlic powder. Salt and pepper to taste. Chopped fresh chives for garnish.

Instructions: Put olive oil in a pan and heat it over medium-low heat. When you add the sliced onions, stir them in every so often for about 25 to 30 minutes, or until they turn caramelized. Sour cream, mayonnaise, Worcestershire sauce, garlic powder, salt, and pepper should all be mixed together in a bowl. Add the caramelized onions and mix them in well. Place the dip in a bowl for serving, top with chopped chives, and put it in the fridge for at least an hour before you serve it. You can eat it with crackers, chips, or sliced vegetables.

Prep Time: 10 minutes

Cook Time: 30 minutes

Ms Fitzgerald 4th Grade

[agentsofbadcomics]

The best way to preserve the delectable flavor of fresh strawberries is to can them using this homemade strawberry jam recipe. It's simple to prepare and a great addition to your pantry or gift.

Ingredients: 8 cups fresh strawberries, hulled and crushed. 7 cups granulated sugar. 1/4 cup lemon juice. 1 package fruit pectin 1.75 oz.

Instructions: Prepare your canning jars and lids by sterilizing them in boiling water. In a large pot, combine the crushed strawberries and lemon juice. Stir in the fruit pectin and bring the mixture to a boil over high heat, stirring constantly. Once it reaches a rolling boil, add the granulated sugar all at once, and continue to stir. Return the mixture to a boil and cook for 1-2 minutes until the jam thickens. Skim off any foam that forms on the surface. Ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the jar rims clean, place the lids on, and screw on the bands until fingertip tight. Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed. Remove the jars from the water bath and let them cool on a clean towel or cooling rack. Check the seals after cooling by pressing on the center of each lid. If it doesn't pop, it's sealed. Label and date the sealed jars, then store them in a cool, dark place for up to a year.

Prep Time: 20 minutes

Cook Time: 20 minutes

these words a blog

[agentsofbadcomics]

In a warm soup, you can enjoy the strong flavors of tacos. This beefy taco soup is filling, simple to make, and great for a meal.

Ingredients: 1 lb ground beef. 1 onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 14 oz diced tomatoes. 1 can 8 oz tomato sauce. 4 cups beef broth. 1 packet taco seasoning. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. Toppings: shredded cheese, sour cream, chopped green onions, cilantro.

Instructions: In a large pot, brown the ground beef over medium heat. Add diced onions, bell peppers, and minced garlic. Cook until vegetables are softened. Stir in black beans, corn, diced tomatoes, and tomato sauce. Add beef broth, taco seasoning, cumin, chili powder, salt, and pepper. Stir well. Simmer the soup for 20-25 minutes, allowing flavors to meld. Serve hot, garnished with shredded cheese, sour cream, green onions, and cilantro.

Prep Time: 15 minutes

Cook Time: 25 minutes

northwest high school film festival

[agentsofbadcomics]

These pita tostadas are loaded with flavorful roasted butternut squash, protein-rich black beans, creamy avocado, and fresh cilantro. They make for a satisfying and delicious vegan meal!

Ingredients: 1 small butternut squash, peeled, seeded, and diced. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 4 small whole wheat pitas. 1 can 15 ounces black beans, drained and rinsed. 1 avocado, sliced. 1/4 cup chopped fresh cilantro. Lime wedges, for serving.

Instructions: Preheat the oven to 400F 200C. In a bowl, toss the diced butternut squash with olive oil, cumin, chili powder, salt, and pepper until evenly coated. Spread the seasoned butternut squash onto a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and lightly browned. While the squash is roasting, lightly toast the pitas in the oven for about 5 minutes, or until crispy. Once the squash is done, assemble the tostadas by spreading black beans over the toasted pitas, followed by roasted butternut squash and avocado slices. Garnish with chopped cilantro and serve with lime wedges for squeezing over the tostadas.

Prep Time: 15 minutes

Cook Time: 25 minutes

dr allison m tracy

[agentsofbadcomics]

Ukrainian borscht is a traditional soup from Eastern Europe that is known for its deep red color and hearty flavors. It's a healthy and comforting dish made with a variety of vegetables and a tasty broth. This recipe tells you how to make a tasty pot of Ukrainian Borscht at home, step by step.

Ingredients: 4 cups of beef or vegetable broth. 2 cups of water. 1 pound of beets, peeled and grated. 2 carrots, peeled and grated. 2 potatoes, peeled and diced. 1 onion, finely chopped. 2 cloves of garlic, minced. 1/2 cabbage, shredded. 1 can 14 oz of diced tomatoes. 1/2 cup of tomato paste. 1/4 cup of white vinegar. 2 tablespoons of vegetable oil. Salt and pepper to taste. Sour cream and fresh dill for garnish.

Instructions: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and saut until they become translucent. Stir in the grated beets and carrots and cook for about 5 minutes. Add the diced potatoes and shredded cabbage to the pot and continue to cook for another 5 minutes. Pour in the beef or vegetable broth, water, diced tomatoes, and tomato paste. Stir well. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, or until the vegetables are tender. Add the white vinegar and season the soup with salt and pepper to taste. Simmer for an additional 5 minutes, then remove from heat. Serve hot, garnished with a dollop of sour cream and a sprinkle of fresh dill. Enjoy your hearty Ukrainian Borscht!

Prep Time: 30 minutes

Cook Time: 60 minutes

40 hadiths alnawawi

[agentsofbadcomics]

Indulge in this creamy vegan ice cream filled with chunks of irresistible cookie dough and chocolate chips. It's the perfect dairy-free treat for any occasion.

Ingredients: 3 ripe bananas, sliced and frozen. 1/4 cup almond milk. 1/2 cup vegan chocolate chips. 1/2 cup vegan cookie dough chunks.

Instructions: Put frozen banana slices and almond milk in a food processor and blend them together until the mixture is smooth. Gluten-free chocolate chips and cookie dough chunks should be added. Put the mixture in a container that can go in the freezer, and then freeze it for at least two hours. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

wayside irish pub

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These Greek Yogurt Blueberry Waffles are light, fluffy, and bursting with blueberry goodness. The addition of Greek yogurt adds a creamy tanginess to the waffles, and the fresh blueberry sauce takes them to the next level. Perfect for a delightful breakfast or brunch.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup Greek yogurt. 2 eggs. 1/4 cup sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup fresh blueberries. 1/4 cup milk. 2 tbsp melted butter. 1 tsp vanilla extract. Fresh blueberries and maple syrup for serving.

Instructions: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Take out a different bowl and mix the Greek yogurt, eggs, milk, melted butter, and vanilla extract with a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. The fresh blueberries should be added slowly. Warm up your waffle iron and grease it a little. Follow the maker's directions and pour the waffle batter onto the hot waffle iron. Cook until golden brown and crisp. Make the fresh blueberry sauce while the waffles are cooking. Put 2 tablespoons of sugar and 1 cup of fresh blueberries in a small saucepan. For about 5 minutes, cook over medium heat until the blueberries burst and the juices come out. Take it off the heat and let it cool down a bit. Greek Yogurt Blueberry Waffles should be served with extra fresh blueberries and a drizzle of fresh blueberry sauce. If you want, add maple syrup. Enjoy your tasty waffles that you made yourself!

Prep Time: 15 minutes

Cook Time: 15 minutes

geografia eventos inicio

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Bursting with the flavors of fresh raspberries and zesty oranges, this Raspberry Orange Almond Cake is a delightful dessert that is Paleo, gluten-free, and dairy-free. It's guilt-free and appropriate for any situation.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup arrowroot flour. 1 tsp baking soda. 1/4 tsp salt. 3 large eggs. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. Zest of 1 orange. Juice of 1 orange. 1 tsp vanilla extract. 1 cup fresh raspberries.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and coat a cake pan with coconut oil. Mix the arrowroot flour, coconut flour, almond flour, baking soda, and salt together in a mixing bowl. Whisk together eggs, melted coconut oil, maple syrup, orange zest, orange juice, and vanilla extract in a separate bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Mix the fresh raspberries into the batter gently. Evenly spread the batter after pouring it into the cake pan that has been greased. A toothpick inserted into the center should come out clean after baking for 30 to 35 minutes in a preheated oven. After letting the cake cool in the pan for ten minutes, turn it out onto a wire rack to finish cooling. Once the cake has cooled completely, you can get ready to glaze it.

Prep Time: 20 minutes

Cook Time: 35 minutes

edcamp library

[agentsofbadcomics]

These Coconut Water Popsicles are a refreshing and healthy treat that's perfect for a hot summer day. They're made with fresh coconut water, mixed berries, and a hint of vanilla. You can adjust the sweetness to your liking by adding honey. These popsicles are not only delicious but also paleo-friendly and free from artificial additives.

Ingredients: 2 cups of fresh coconut water. 1/2 cup of fresh mixed berries strawberries, blueberries, raspberries. 1 tablespoon of honey optional. 1/2 teaspoon of pure vanilla extract. Popsicle molds.

Instructions: In a mixing bowl, combine the fresh coconut water and pure vanilla extract. If you prefer a sweeter popsicle, add the honey to the mixture and stir until fully dissolved. Fill each popsicle mold with a variety of fresh mixed berries. You can use whole berries or slice them into smaller pieces. Carefully pour the coconut water mixture into each mold, covering the berries completely. Insert popsicle sticks into the molds and freeze for at least 4-6 hours or until completely frozen. To remove the popsicles from the molds, run them under warm water for a few seconds to loosen, and then gently pull them out. Enjoy your homemade Paleo-friendly Coconut Water Popsicles!

Prep Time: 15 minutes

Cook Time: 0 minutes

schoonheidssalon ellen dufour

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These delectable Red Velvet Cut Out Cookies are ideal for special occasions or whenever you want a rich and colorful treat. They have a distinct flavor and texture thanks to the cocoa and buttermilk.

Ingredients: 2 1/2 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1 1/4 cups granulated sugar. 1 large egg. 1 tablespoon red food coloring. 2 teaspoons vanilla extract. 1/2 cup buttermilk.

Instructions: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, cream the butter and granulated sugar until light and fluffy. Beat in the egg, red food coloring, and vanilla extract until well combined. Gradually mix in the dry ingredients, alternating with the buttermilk, until the dough comes together. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line baking sheets with parchment paper. On a floured surface, roll out the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes, or until the edges are set. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cool, you can decorate them with icing or sprinkles if desired.

Prep Time: 20 minutes

Cook Time: 10 minutes

these words a blog

[agentsofbadcomics]

Indulge in this decadent vegan twist on the classic Black Forest Cake. Moist chocolate cake layers sandwiched with cherry pie filling and topped with creamy whipped cream and chocolate shavings.

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup non-dairy milk. 1/2 cup vegetable oil. 2 tsp apple cider vinegar. 1 tsp vanilla extract. 1 can 14 oz cherry pie filling, divided. Vegan whipped cream. Vegan chocolate shavings.

Instructions: Preheat oven to 350F 175C. Grease and flour two 8-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until smooth. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once the cakes are completely cool, spread half of the cherry pie filling on top of one cake layer. Place the second cake layer on top of the cherry filling, then spread the remaining cherry filling on top of the second cake layer. Frost the sides of the cake with vegan whipped cream. Decorate the top of the cake with vegan chocolate shavings. Chill the cake in the refrigerator for at least 1 hour before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

green door studio

[agentsofbadcomics]

This Broccoli Pasta recipe makes a quick and tasty vegan meal. It tastes great thanks to the garlic, red pepper flakes, and lemon juice, and the broccoli makes it healthier. With nutritional yeast, this dish tastes like cheese without using any dairy. It's great for vegans and anyone else looking for a tasty plant-based meal.

Ingredients: 200g pasta. 1 medium head of broccoli, chopped into florets. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 teaspoon red pepper flakes. Salt and pepper, to taste. Juice of 1 lemon. 2 tablespoons nutritional yeast optional. Fresh parsley, for garnish.

Instructions: Cook pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, saut until fragrant. Add broccoli florets to the skillet and saut until tender, about 5-7 minutes. Season with salt and pepper to taste. Add cooked pasta to the skillet, toss to combine with broccoli. Squeeze lemon juice over the pasta and broccoli, toss to combine. Optional: sprinkle with nutritional yeast for a cheesy flavor. Garnish with fresh parsley before serving. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

21st century classroom

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These Slow Cooker Chicken Philly Sandwiches taste great and are great for a hearty meal. Chicken, onions, peppers, and mushrooms cook in a flavorful broth together. Then, the chicken, veggies, and cheese are piled on top of toasted hoagie rolls and melted provolone cheese.

Ingredients: 4 boneless, skinless chicken breasts. 1 onion, thinly sliced. 1 green bell pepper, thinly sliced. 1 red bell pepper, thinly sliced. 1 cup sliced mushrooms. 1 cup chicken broth. 2 tablespoons Worcestershire sauce. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried oregano. Salt and pepper to taste. 4 slices provolone cheese. 4 hoagie rolls, split.

Instructions: Place chicken breasts in the slow cooker. Top with sliced onion, bell peppers, and mushrooms. In a small bowl, mix together chicken broth, Worcestershire sauce, garlic powder, onion powder, oregano, salt, and pepper. Pour mixture over the chicken and vegetables. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and cooked through. Shred the chicken using two forks and mix well with the vegetables and juices in the slow cooker. Preheat oven broiler. Open hoagie rolls and place a slice of provolone cheese on each roll. Place under the broiler until cheese is melted and bubbly, about 1-2 minutes. Spoon chicken and vegetable mixture onto each roll. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

marshall love

[agentsofbadcomics]

This vegan apple sauce bread is tasty and moist, and it's great for breakfast or a snack. It is made with healthy ingredients and is naturally sweet from the applesauce and maple syrup.

Ingredients: 1 cup unsweetened applesauce. 1/2 cup almond milk. 1/4 cup maple syrup. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 1 cup diced apples.

Instructions: Warm the oven up to 175F 350C. Applesauce, almond milk, maple syrup, melted coconut oil, and vanilla extract should all be mixed together in a large bowl. Sift the flour, baking soda, cinnamon, nutmeg, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the apple dices. Put the batter into a loaf pan that has been greased. Put it in the oven and bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. Bread should cool for 10 minutes in the pan before being moved to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 50 minutes

michael k taylor