Mohi Chan

dr. ryan mcclure - becca cline - david barrow - utah station - isabella morgenthal

[mohi-chan]

Indulge in the irresistible flavors of pineapple, brown sugar, and honey with this Slow Cooker Pineapple Upside Down Ham. It's a perfect combination of sweet and savory, making it a delightful centerpiece for any occasion.

Ingredients: 1 fully cooked ham 6-8 pounds. 1 cup brown sugar, packed. 1/2 cup unsalted butter. 1/4 cup Dijon mustard. 1/4 cup honey. 1 can 20 ounces pineapple slices, drained. 1 jar maraschino cherries, drained. Cloves optional, for studding the ham.

Instructions: Cut the ham into diamond shapes and, if you want, stud it with cloves. Put the butter in a saucepan over medium-low heat. Once it melts, add the brown sugar, Dijon mustard, and honey. Mix the ingredients together by stirring them until the sugar is gone. Put the ham in the slow cooker and pour half of the glaze over it, making sure it gets into the lines you made. Place cherry and pineapple slices around and on top of the ham. Cover the ham and fruit with the rest of the glaze. For 4 to 6 hours, or until the ham is hot all the way through, cover and cook on low heat. To keep the ham moist and tasty, baste it with the slow cooker's juices every hour. Wait a few minutes before cutting it after it's done. Cherry and pineapple slices should be put on top of the Slow Cooker Pineapple Upside Down Ham slices. Graze on this tasty ham, which is both sweet and savory.

Prep Time: 15 minutes

Cook Time: 300 minutes

roberto stefani

[mohi-chan]

This Slow Cooker Guinness Corned Beef and Cabbage is a hearty and flavorful dish perfect for St. Patrick's Day or any cozy dinner. The combination of Guinness stout and spices infuses the beef with rich flavor, while the slow cooking process ensures tender meat and well-cooked vegetables.

Ingredients: 3 lbs corned beef brisket. 4 cups water. 1 bottle 12 oz Guinness stout. 2 cloves garlic, minced. 1 onion, sliced. 4 carrots, peeled and chopped. 1 head cabbage, chopped. 1 tsp black pepper. 1 tsp dried thyme. 1 tsp dried parsley. 1 bay leaf.

Instructions: Do not stir the corned beef brisket while it is cooking. Mix Guinness and water and pour them over the brisket. Cut up some onions, carrots, cabbage, black pepper, thyme, parsley, and bay leaf, and put them in the slow cooker. For 8 hours, or until the beef is soft, cover and cook on low heat. Take the bay leaf off before you serve. Take the corned beef and cut it across the grain. Serve it with vegetables.

Prep Time: 15 minutes

Cook Time: 480 minutes

komori dojo

[mohi-chan]

These beautiful Bellini popsicles with flower-filled icing are a great treat for any event. When you mix peach, champagne, and small flowers, you get a dessert that is both refreshing and beautiful to look at.

Ingredients: 1 cup peach puree. 1/4 cup simple syrup. 1/4 cup champagne. Edible flowers such as pansies or rose petals.

Instructions: In a mixing bowl, combine peach puree, simple syrup, and champagne. Pour the mixture into popsicle molds, leaving a little space at the top. Place edible flowers into each mold, distributing them evenly. Insert popsicle sticks into the molds. Freeze for at least 4 hours or until completely solid. Once frozen, remove from molds by running under warm water for a few seconds. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

moda club mexico

[mohi-chan]

These Stuffed Portobello Puttanesca Burgers are a hearty and flavorful vegan dish. The mushrooms are filled with a garlicky white bean mixture that has strong flavors from capers, olives, and sun-dried tomatoes. Great for a filling dinner!

Ingredients: 4 large Portobello mushrooms. 2 cups cooked white beans. 4 cloves garlic, minced. 1/4 cup chopped black olives. 1/4 cup chopped sun-dried tomatoes. 2 tablespoons capers. 2 tablespoons chopped fresh parsley. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Remove the stems from the Portobello mushrooms and gently scrape out the gills with a spoon to create a hollow center. In a mixing bowl, mash the cooked white beans with minced garlic, chopped black olives, sun-dried tomatoes, capers, parsley, olive oil, salt, and pepper. Stuff each Portobello mushroom with the white bean mixture, pressing down gently to pack it in. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through. Serve hot, optionally topped with additional chopped parsley and a drizzle of olive oil.

Prep Time: 15 minutes

Cook Time: 25 minutes

geografia eventos inicio

[mohi-chan]

A smooth Butternut and Green Apple Squash Soup with a warm note from the cinnamon and cumin. Fresh parsley and a swirl of coconut milk on top. Wonderfully comforting and nice!

Ingredients: 1 medium-sized butternut squash, peeled and diced. 2 green apples, cored and chopped. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. 4 cups vegetable broth. 1 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. Salt and pepper to taste. 1/2 cup coconut milk. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, saut until softened. Add butternut squash and green apples, cook for 5 minutes. Pour in vegetable broth, cumin, cinnamon, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until squash is tender. Using an immersion blender, blend the soup until smooth. Stir in coconut milk and cook for an additional 5 minutes. Adjust seasoning if necessary. Serve hot, garnished with fresh parsley. Capture step-by-step photos of the process for reference.

Prep Time: 15 minutes

Cook Time: 30 minutes

roommates

[mohi-chan]

These homemade hot pockets are a tasty keto-friendly take on the classic sloppy joe sandwich. They are filled with a savory ground beef mixture and have a low-carb almond flour crust.

Ingredients: 1 lb ground beef. 1/2 cup diced onion. 1/4 cup diced green bell pepper. 1/4 cup low-carb tomato sauce. 2 tablespoons sugar-free ketchup. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup shredded mozzarella cheese. 1 cup almond flour. 2 large eggs.

Instructions: Turn on your oven and heat it up to 375F 190C. Put the ground beef, onion, and green bell pepper in a skillet and set it over medium-low heat. Cook until the beef is browned and the vegetables are soft. Add salt, pepper, garlic powder, Worcestershire sauce, sugar-free ketchup, tomato sauce, and mix well. After another two to three minutes of cooking, take it off the heat and let it cool down a bit. Put the almond flour and shredded mozzarella in a bowl and mix them together. After mixing well, add the eggs. Work the dough until it comes together. Separate the dough into 4 equal pieces. On a piece of parchment paper, roll out each piece into a thin circle. Spread some of the sloppy joe mix on one half of each circle of dough, leaving a little space around the edges. It's important to press the edges of the dough together tightly to seal it. Put the hot pockets on a baking sheet that has been lined with parchment paper. Bake in an oven that has been heated for 15 to 20 minutes, or until they are golden brown and crispy. Let the hot pockets cool down a bit before you serve them. Have fun with your Keto Sloppy Joe Hot Pockets!

Prep Time: 20 minutes

Cook Time: 20 minutes

kids feest

[mohi-chan]

Try a classic herb-marinated skirt steak that was made to look like the one at the famous Ritz-Carlton. This grilled dish is full of fragrant herbs and juicy steak, making it perfect for a fancy meal.

Ingredients: 1.5 lbs skirt steak. 3 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. 2 tablespoons fresh thyme, chopped. 2 tablespoons fresh parsley, chopped. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a small bowl, mix together minced garlic, chopped rosemary, thyme, parsley, and olive oil to create the marinade. Season the skirt steak generously with salt and pepper on both sides. Place the steak in a resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the steak, ensuring it is evenly coated. Marinate in the refrigerator for at least 2 hours, or overnight for best results. Preheat the grill to high heat. Remove the steak from the marinade and let any excess drip off. Grill the steak for 3-4 minutes on each side for medium-rare, or until desired doneness is reached, flipping only once. Remove the steak from the grill and let it rest for a few minutes before slicing thinly against the grain. Serve the grilled skirt steak hot, garnished with additional fresh herbs if desired.

Prep Time: 10 minutes

Cook Time: 8 minutes

capungmungil

[mohi-chan]

This Cilantro Lime Enchilada Sauce is a zesty and flavorful addition to your pantry. Perfect for spicing up your enchiladas or as a condiment for various dishes, it's a versatile sauce with a refreshing twist.

Ingredients: 1 cup fresh cilantro leaves, packed. 2 cloves garlic, minced. 1/2 cup fresh lime juice. 1 can 28 ounces crushed tomatoes. 1/2 cup diced onion. 2 teaspoons ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon chili powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon cayenne pepper optional for heat. 1/4 cup white vinegar. 1/4 cup granulated sugar. 1/4 cup water.

Instructions: In a food processor, combine cilantro leaves and minced garlic. Pulse until finely chopped. Add fresh lime juice to the cilantro-garlic mixture. Pulse to combine. In a large saucepan, combine crushed tomatoes, diced onion, ground cumin, ground coriander, chili powder, salt, black pepper, and cayenne pepper if desired. Add the cilantro-lime mixture to the saucepan and stir well. In a separate bowl, mix together white vinegar, granulated sugar, and water until the sugar is dissolved. Pour the vinegar-sugar mixture into the saucepan with the other ingredients and stir to combine. Bring the sauce to a boil over medium-high heat, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Taste and adjust the seasoning if needed. Remove from heat and let the sauce cool slightly. Using a funnel, pour the sauce into sterilized jars, leaving about 1/2 inch of headspace at the top of each jar. Wipe the jar rims clean, place sterilized lids and bands on the jars, and tighten until fingertip-tight. Process the jars in a boiling water bath for 15 minutes to ensure they are sealed properly. Remove the jars from the water bath and let them cool on a clean towel or cooling rack. Once cooled, check the seals and store the jars in a cool, dark place for up to 1 year. Enjoy your homemade Cilantro Lime Enchilada Sauce as a condiment or sauce for your favorite enchiladas!

Prep Time: 15 minutes

Cook Time: 30 minutes

wesley memorial united methodist church

[mohi-chan]

This slow cooker beef chorizo taco chili is a hearty and flavorful dish perfect for busy days. It's packed with protein and veggies, making it a satisfying meal that the whole family will love.

Ingredients: 1 lb ground beef. 1 lb chorizo sausage, casing removed. 1 onion, chopped. 1 red bell pepper, chopped. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 14.5 oz diced tomatoes. 1 can 10 oz diced tomatoes with green chilies. 1 packet taco seasoning mix. 1 cup beef broth. Salt and pepper to taste. Toppings: shredded cheese, chopped cilantro, sour cream, avocado slices, lime wedges.

Instructions: In a skillet, cook ground beef and chorizo over medium heat until browned, breaking it up into crumbles. Drain excess fat. Transfer cooked beef and chorizo to a slow cooker. Add chopped onion, bell pepper, black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning mix, and beef broth to the slow cooker. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Season with salt and pepper to taste before serving. Serve hot, garnished with shredded cheese, chopped cilantro, sour cream, avocado slices, and lime wedges.

Prep Time: 15 minutes

Cook Time: 360 minutes

cartin gross

[mohi-chan]

Enjoy these vegan lemon bars that are rich and creamy and taste great with tangy lemon. These bars are a delicious treat for any event. They have a rich cashew-coconut filling and a crunchy almond-coconut crust.

Ingredients: 1 cup raw cashews, soaked overnight. 1 cup coconut cream. 1/2 cup maple syrup. 1/3 cup lemon juice. Zest of 2 lemons. 1/4 cup coconut oil, melted. 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut sugar. Pinch of salt.

Instructions: Preheat the oven to 350F 175C and line a baking dish with parchment paper. In a food processor, blend soaked cashews, coconut cream, maple syrup, lemon juice, lemon zest, and melted coconut oil until smooth and creamy. In a separate bowl, mix almond flour, coconut flour, coconut sugar, and a pinch of salt. Press the mixture firmly into the bottom of the prepared baking dish to form the crust. Pour the creamy lemon mixture over the crust and spread it evenly. Bake for 25-30 minutes or until the edges are lightly golden. Allow the bars to cool completely before slicing into squares. Optional: Dust with powdered sugar before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

kristys portfolio

[mohi-chan]

A tasty mix of grilled BBQ chicken, soft zucchini, sweet corn, and fluffy quinoa tossed in a tangy lime dressing.

Ingredients: 4 chicken breasts. 1 cup BBQ sauce. 2 zucchinis, sliced. 2 ears of corn, kernels removed. 1 cup quinoa. 2 cups chicken broth. 1 red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1/4 cup lime juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Marinate chicken breasts in BBQ sauce for 30 minutes. Preheat grill to medium-high heat. Grill chicken breasts for 6-8 minutes per side, or until cooked through. Grill zucchini slices and corn kernels until tender and lightly charred, about 5-7 minutes. In a saucepan, bring chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed. Fluff with a fork. In a large bowl, combine cooked quinoa, grilled zucchini, corn, red bell pepper, red onion, and cilantro. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over quinoa salad and toss to coat evenly. Slice grilled BBQ chicken breasts and serve over the quinoa salad. Garnish with additional cilantro if desired. Enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

c'ville small business website support

[mohi-chan]

These Raspberry Vanilla Yogurt Popsicles are a refreshing and healthy treat perfect for hot summer days. Bursting with the sweet-tart flavor of raspberries combined with creamy vanilla yogurt, they are sure to be a hit with kids and adults alike.

Ingredients: 2 cups raspberries. 1 cup vanilla yogurt. 1/4 cup honey. 1 teaspoon vanilla extract.

Instructions: Put raspberries, vanilla yogurt, honey, and vanilla extract in a blender. Mix until it's smooth. Put the mix into popsicle molds. Put popsicle sticks into the molds. Put it in the freezer for at least four hours, or until it's solid. Take them out of the molds and eat!

Prep Time: 10 minutes

Cook Time: 0 minutes

ama des petits saint loupiens

[mohi-chan]

This rustic savory tart combines the earthy flavors of mushrooms and spinach with the tanginess of feta cheese, all nestled in a flaky puff pastry crust. It's perfect as an appetizer or served alongside a fresh salad for a satisfying main dish.

Ingredients: 1 sheet of puff pastry. 2 tablespoons olive oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 cup mushrooms, sliced. 1 cup spinach leaves. 1/2 cup crumbled feta cheese. Salt and pepper to taste. 1 egg, beaten for egg wash.

Instructions: Start by heating the oven up to 400F 200C. Set a pan on medium heat and add the olive oil. It will take about 5 minutes of cooking the onions and garlic until they get soft. Put mushrooms in the pan and cook for about 5 minutes, until they give off their water. Add the spinach leaves and cook until they wilt. Add pepper and salt to taste. On a baking sheet, roll out the puff pastry. Spread the mushroom and spinach mix out evenly on the pastry, but leave some space around the edges. Crumble some feta cheese and sprinkle it on top of the vegetables. To make a rustic crust, fold the edges of the pastry over the filling. Beat an egg and brush it around the edges of the pastry to make them golden. The pastry should be baked in a hot oven for 20 to 25 minutes, or until it is golden brown and crisp. Cut it up and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

journal of scientific research and advances

[mohi-chan]

This Cheesy Cheddar Cauliflower Rice is a low-carb, keto-friendly alternative to traditional rice dishes. It's creamy, indulgent, and packed with cheesy flavor.

Ingredients: 1 head cauliflower, grated. 2 tablespoons butter. 1/2 cup heavy cream. 1 cup shredded cheddar cheese. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Put the butter in a big pan and melt it over medium-low heat. Put the grated cauliflower in the pan and cook it for 5 to 7 minutes, until it starts to get soft. Add the heavy cream and mix it in well. For another 5 minutes, let the mixture simmer until the cauliflower is soft and the cream has become a little thicker. Add the shredded cheddar cheese and mix it in until it melts and is fully mixed in. Add pepper and salt to taste. If you want, you can add chopped fresh parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

alice model nursery school

[mohi-chan]

Enjoy the rich and decadent Vector Espresso Bliss, a delicious coffee creation that will satisfy your coffee cravings. This sweet and creamy treat will make you feel better.

Ingredients: 2 shots of espresso. 1 tablespoon of dark chocolate syrup. 1/4 cup of frothed milk. Whipped cream. Chocolate shavings.

Instructions: Brew 2 shots of espresso. In a serving glass, add 1 tablespoon of dark chocolate syrup. Pour the hot espresso over the chocolate syrup and stir well. Froth 1/4 cup of milk and gently pour it over the espresso-chocolate mixture. Top with a generous dollop of whipped cream. Sprinkle with chocolate shavings for added indulgence.

Prep Time: 5 minutes

Cook Time: 5 minutes

alexia stevens

[mohi-chan]

These delectable Halloween Cookies are the ideal treat for spooky occasions! The chocolate chips, candy-coated chocolates, and optional chopped nuts fill the soft and chewy cookies, adding a delightful texture and flavor. For a festive touch, sprinkle them with Halloween-themed sprinkles!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chocolate chips. 1 cup candy-coated chocolate pieces. 1/2 cup chopped nuts optional. Halloween-themed sprinkles optional.

Instructions: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips, candy-coated chocolate pieces, and chopped nuts if using. Cover the dough with plastic wrap and refrigerate for at least 1 hour. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie. If desired, gently press Halloween-themed sprinkles onto the top of each cookie. Bake the cookies for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy your delicious Halloween Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

dusty zoo

[mohi-chan]

Delightfully moist and bursting with fresh blueberries, these vegan lemon blueberry muffins are perfect for a morning treat or snack. They're gluten-free and made with wholesome ingredients.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup maple syrup. 1/4 cup melted coconut oil. 1/4 cup almond milk. 1/4 cup lemon juice. 1 tbsp lemon zest. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup fresh blueberries.

Instructions: Warm the oven up to 175F 350C. Put baking powder, baking soda, salt, almond flour, and coconut flour in a bowl. Whisk together almond milk, lemon juice, lemon zest, melted coconut oil, and maple syrup in a different bowl. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Add the blueberries slowly and carefully. Put muffin tin liners in each muffin cup and scoop the batter into them. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let muffins cool down before you serve them.

Prep Time: 15 minutes

Cook Time: 25 minutes

ecosystem biology