Closing Dinner : Juice for Healthy Body and Skin

Ingredients :
1/2 Carrot
1 Beet Sliced
2 Celery Stalks
1 Cucumber
1/2 Lemon Peeled
1 Handful of Spinach
1/4 Head of Red Cabbage
1″ of Fresh Ginger Root
1 Granny Smith Apple
water

Instructions :
1. Make sure to clean and rinse all of your fruits and vegetables before prepping and juicing.
2. This not only helps to clean it but it removes wax from the cucumber, pesticides from produce, and even bacteria.
3. If you don’t buy organic, you might want to consider it because of the lack of chemicals used and the better flavor organic produce provides.
4. Make sure to core out your apples, cut the tips of the beet, celery, carrot, and cucumber.
5. Put all ingredients into a blender
6. Enter enough water
7. Blend all
8. Enjoy

Note : You can replace the Spinach with Kale, the Cucumber with Zucchini, the Apple with an Orange, or the Lemon with a Lime.

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Credit photo : http://www.justonjuice.com/wp-content/uploads/2012/11/8184118049_b8fa241cea_m.jpg

Cabbage Soup for Diet and Weight Loss program

Ingredients :
1 teaspoon basil
1 teaspoon oregano
1 cup celery, diced
1 cup carrots, diced
4 cups chicken broth
½ head of cabbage, chopped
½ teaspoon salt (optional)
few shakes of black pepper
2-3 cloves garlic, minced
½ teaspoon red pepper flakes
1 green bell pepper, diced
1 cup white or yellow onion, diced
14 oz can basil, oregano, garlic diced tomatoes


Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add celery, onions, bell peppers, and carrots. Saute until slightly tender.
3. Stir in garlic.Pour in chicken broth.
4. Stir in tomatoes and cabbage. Bring to a boil and then reduce heat.
5. Cook until cabbage is tender.
6. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
7. Taste broth and adjust seasoning if needed. Serve.

source of photo : http://yummly-recipeimages-compressed.s3.amazonaws.com/Ww-0-Point-Weight-Watchers-Cabbage-Soup-Recipezaar-196191.730x410.jpg

Diet and weightloss Recipe : Bread spiced carrot raisin

Ingredients :
2 eggs
1/4 cup olive oil
1/2 teaspoon salt
1/2 cup brown sugar
1/4 cup honey
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2/3 cup raisins
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 tablespoon cinnamon
1/4 cup ground flaxseed
3/4 teaspoon almond extract
1 tablespoon grated lemon zest
1/2 cup unsweetened applesauce
1/4 teaspoon paprika or cayenne
2 cups shredded carrots (about 4 carrots)
1 1/2 cup whole-wheat pastry flour


Instructions :
1. Preheat oven to 375 F.
2. Sift or whisk flour, baking soda, baking powder, salt and spices in a large bowl.
3. In a separate bowl, mix eggs, sugar, honey, applesauce, olive oil and almond extract. Add carrots and raisins.
4. Mix the wet ingredients into the dry ingredients just until combined, being careful not to overmix.
5. Pour batter into a lightly greased 9-by-5-inch loaf pan and bake at 375 F for 45 to 60 minutes, until a tester inserted into the center comes out clean.
6. Cut into 1/2-inch slices.

source of photo : http://www.meals.com/ImagesRecipes/32395lrg.jpg

Banana strawberry milkshake for diet and weightloss program

Ingredients :
1/2 cup soy milk
1 medium banana
2 fresh strawberries, sliced
6 frozen strawberries, chopped
1 cup fat-free vanilla frozen yogurt

Instructions :
1. In a blender, combine the frozen strawberries, banana, soy milk and frozen yogurt.
2. Blend until smooth.
3. Pour into tall, frosty glasses and garnish each with fresh strawberry slices.
4. Serve immediately.
Source photo : http://eclecticrecipes.com/wp-content/uploads/2012/02/strawberry-milkshake-1.jpg

Delicious Turkey Burger Ultimate Series

Ingredients
1/4 teaspoon Kosher Salt
1/4 teaspoon Seasoned Salt
1/8 teaspoon Garlic Powder
10 oz. ground turkey (93% lean)
1/4 teaspoon Worcestershire Sauce
1/4 teaspoon Tabasco Chipotle Sauce
1/4 teaspoon fresh ground black pepper
1 teaspoon Light Mayonaise (Hellman's preferred)
1/2 medium shallot, minced (about 1 1/2 Tablespoon)


Directions
1. Mix all ingredients into ground turkey (using your hands seems to work best).
2. Divide mixture in half and form into 2 patties.
3. Heat grill to medium high. Would also work well in a skillet/grill pan on the stove top.
4. Spray grill with some cooking spray so the burgers don't stick.
5. Cook burgers 7 1/2 minutes on each side. Serve.

source photo : http://img4-2.myrecipes.timeinc.net/i/recipes/ck/03/06/turkey-burger-ck-457204-x.jpg

Chicken cutlets with Dijon mustard VS Balsamic chicken with rosemary

Chicken cutlets with Dijon mustard

Ingredients :
Salt and pepper, to taste
3 tablespoon Dijon mustard
1/2 cup olive oil, or more to taste
1 medium onion, finely chopped
1 lemon, cut into wedges (for serving)
1 tablespoon chopped flat-leaf parsley
4 boneless, skinless chicken breast halves
1/2 cup flour, or more (for dredging)


Instructions :
1. In a food processor, combine onion, parsley, mustard and 1/4 cup of the olive oil.
2. Work the mixture into a thick, smooth paste; do not let it get too thin.
3. On large plate, place enough flour to cover the bottom of the plate generously.
4. Add salt and pepper. Dredge each chicken piece with flour, gently shaking off the excess flour.
5. Set them on a clean plate. Rub the mustard mixture over chicken. Dredge again in flour.
6. In large skillet that will hold all the breasts, heat the remaining 1/4 cup olive oil over medium heat.
7. Fry the chicken for 6 minutes on each side or until golden brown and cooked through.
8. Garnish with lemon wedges.


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Balsamic chicken with rosemary

Ingredients :
1 teaspoon salt
2 tablespoons olive oil
5 cloves garlic, finely chopped
3 tablespoons chopped fresh rosemary
4 teaspoons high-quality balsamic vinegar
6 bone-in chicken breast halves (about 4 1/2 pounds total)


Instructions :
1. Set the oven at 400 degrees. Have on hand a large rimmed baking sheet.
2. In a small bowl, stir together rosemary, garlic, olive oil, and salt.
3. Divide the rosemary mixture evenly among the 6 breasts, rubbing it all over the chicken and under the skin.
4. Place the chicken breasts on the baking sheet.
5. Roast for 35 minutes or until a meat thermometer inserted into the thickest part of the meat registers 160 degrees.
6. Let the chicken rest in a warm place for 5 minutes (the temperature will rise a few degrees).
7. Drizzle 1 teaspoon balsamic vinegar on each of 4 breasts. (Set aside 2 half breasts for the salad.)

source photo : http://themartinblog.com/food/wp-content/uploads/2011/01/DSC_8313r.jpg and http://www.meganscookin.com/wp-content/uploads/2011/07/Oregon-balsamic-chicken-120-copy-e1310951097597.jpg

Rising recipe this week : Zucchini Bread

Ingredients :
3 eggs
1 teaspoon salt
1 3/4 cups sugar
1/8 teaspoon nutmeg
3 teaspoons cinnamon
1 teaspoon baking soda
2 cups grated zucchini
3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons vanilla extract
1 cup olive or vegetable oil
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Instructions :
1. Preheat oven to 350°F.
2. Grease and flour two 8×4 inch loaf pans, liberally. Alternately, line 24 muffin cups with paper liners.
3. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
4. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
5. Stir this into the egg mixture. Divide the batter into prepared pans.
6. Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean.
7. Muffins will bake far more quickly, approximately 20 to 25 minutes.

Source photo : http://www.examiner.com/images/blog/wysiwyg/image/zbread2.jpg

Quick and Easy Fish Taco Recipe

Ingredients:
3/4 cup sour cream
olive oil, salt and pepper
1 1/2 cups shredded cabbage
12 corn or flour tortillas, warmed
3/4 cup + 2 Tablespoons fresh salsa
1 pound boneless & skinless tilapia fillets, cut into 2-inch pieces, rinsed & patted dry
Optional garnishes: cheese, cilantro, lime, avocado

Instructions:
1. Heat broiler, with rack in highest position.
2. Place fish on rimmed baking sheet; drizzle with olive oil & season with salt and pepper.
3. Broil until fish is lightly browned on top, 5-10 minutes, until flesh is opaque throughout.
2. Meanwhile in a small bowl, mix sour cream with 2 Tablespoons fresh salsa.
3. Divide fish evenly among tortillas and top with shredded cabbage, sour cream and fresh salsa.

Source photo : http://img4.coastalliving.com/i/2008/11/grilled-fish-tacos-m.jpg?300:300

Delicious Cherry Cupcake

Ingredients:
For the Cupcakes:
1 egg
¼ teaspoon salt
½ cup buttermilk
½ teaspoon baking soda
¾ cup granulated sugar
1½ cups all-purpose flour
3 tablespoons cocoa powder
¾ cup Coke (don't use diet)
1½ teaspoons vanilla extract
1 (21-ounce) can cherry pie filling
½ cup unsalted butter, at room temperature

For the Glaze:
2 tablespoons Coke
¾ cup powdered sugar

For the Icing:
Maraschino Cherries, for garnish
4 tablespoons powdered sugar
1 cup heavy whipped cream


Instructions :
1. Make the Cupcakes: Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners; set aside.
2. Sift together flour, cocoa powder, baking soda, and salt in a small bowl and set aside.
3. In a mixing bowl, combine the sugar and butter and beat on medium-high until light and creamy, about 3 minutes.
4. Add the egg and beating for an additional minute. In a large mixing cup or small bowl, combine the buttermilk, Coke and vanilla extract. (Make sure you wait for the foam to go down when measuring the Coke and don't worry if your mixture looks curdled when you add the buttermilk.)
5. Beginning with the flour mixture, add in 4 parts to the butter mixture, alternating with the Coke mixture.
6. Beat each addition just until incorporated. Give the final mixture a good mix with a rubber spatula to make sure it is thoroughly combined.
7. Divide the batter evenly between the muffins tins. Bake for 18-20 minutes, or until the tops spring back when touched lightly and a toothpick inserted in the center cupcake comes out clean.
8. Cool for 5 minutes in the pan and then transfer to a wire rack to cool completely.
9. Fill the Cupcakes: Once cooled, use a paring knife to cut out a cone shape in the middle of each cupcake. Add a spoonful of cherry mixture (2 to 3 cherries) to the well.
10.Glaze the Cupcakes: In a small bowl whisk together the powdered sugar and coke.
11.Let sit 5 to 10 minutes to thicken. It should drip off of a soon very slowly. Using a small offset spatula, drizzle a little of the glaze onto the middle of each cupcake and then gently spread it over the top.
12.Frost the Cupcakes: Beat the heavy whipping cream in a chilled bowl with whisk attachment (or hand mixer), beginning on low speed.
13.Once the cream gets frothy begin adding the powdered sugar, 1 tablespoon at a time, increasing speed as the cream comes together until you reach medium-high speed.
14.Whip the cream until it holds stiff peaks (if you dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside down). Pipe the whipped cream onto cupcakes as desired and top with maraschino cherries for garnish.

Source photo : https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj94LY4DlpW7p9ELOfb5VNAb92L11LOEzL4dRIYu5IH4VSNL7fI0s_b5TCzyr2xCvtp_wVo-Qxyn7Mk9tpnrnMSgc-yh1YRKtdRDJ9rjpvmTTp_R6nxyC2_j3z89qEhJ0kiN4oc-Itzm1d/s1600/cherry-coke-float-cupcakes-3.jpg

Egg Noodle Scramble

Ingredients :
Pinch of salt
1/2 cup milk
8 large eggs
1/4 cup raisins
1 tablespoon sugar
1/2 teaspoon cinnamon
1 1/2 cups uncooked egg noodles
2 tablespoons unsalted butter

Instructions :

1. Cook noodles according to package directions and drain in a colander; do not rinse.
2. Coarsely chop noodles.
3. Stir sugar and cinnamon in a small bowl and set aside.
4. Combine eggs, milk and salt in a bowl; use a fork to beat until well-blended.
5. Melt butter in a large nonstick skillet over medium-high heat.
6. Add noodles and raisins and cook, stirring, for 1 minute.
7. Add and cook, scrambling until eggs are cooked through, 2 to 3 minutes.
8. Sprinkle cinnamon-sugar on top and serve warm.

Source photo : http://ei.isnooth.com/multimedia/a/0/d/image_36389_mtall.jpeg

Special Mediterranean meatloaf

Ingredients :
1/2 cup brown rice
350g lean beef mince
375g cherry tomatoes
1 egg, lightly beaten
1 zucchini, thinly sliced
1 carrot, peeled, grated
1 garlic clove, crushed
olive oil cooking spray
1 small red onion, grated
2 tablespoons tomato sauce
60g low-fat feta cheese, crumbled
1 tablespoon worcestershire sauce
2 tablespoons basil leaves, shredded


Instructions :
1. Cook rice following absorption method on packet. Set aside to cool.
2. Preheat oven to 200°C. Grease base and sides of a 7cm-deep, 10cm x 18cm (base) loaf pan.
3. Line with baking paper, allowing a 2cm overhang at both long ends.
4. Combine rice, onion, mince, carrot, feta, sauces, egg and basil in a bowl. Mix well. Press into prepared pan.
5. Place zucchini, tomatoes and garlic in a bowl. Spray with oil. Toss to combine.
6. Spoon over meatloaf. Bake for 60 to 80 minutes or until meatloaf is firm. Stand for 10 minutes.
7. Slice and serve.

Source photo : https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOnsrwgIu6v-zcoWaiVm4AtTtYIMKVd735mpeJ2pk-fdFCj2booEzTDSDKESEGnsMMpdd0Jiu0FFSxDdciewH7f4YuJ0a58dslHYKmZfzt7iwTC7u8Sjyqs2lrI0A24DByHzal4DoUg-YR/s400/b.jpg

Meatloaf Recipe

Ingredients :
1/2 cup milk
2 large eggs, lightly beaten
2 pounds ground beef, 85% to 90%
1 cup fine dry bread crumbs, plain
4 tablespoons ketchup
Optional Glaze/Topping
4 tablespoons maple syrup
1 teaspoon Worcestershire sauce
2 tablespoons Dijon or similar mustard
1/2 cup ketchup (plus more for topping, if desired)
2 tablespoons dried minced onion or 1/2 cup finely minced onion
1 1/2 teaspoons burger seasoning or 1 1/4 teaspoons salt and 1/4 teaspoon ground black pepper


Instructions :
1. Heat oven to 350°. Spray a 9x5x3-inch loaf pan with nonstick cooking spray.
2. In a large bowl, combine the ground beef, eggs, milk, bread crumbs, onion, seasoning, and 1/2 cup ketchup.
3. Mix until well blended and pack into the prepared loaf pan.
4. If using topping, mix the topping ingredients and set aside.
5. Bake the meatloaf for 1 hour and 10 minutes.
6. Carefully drain off any excess grease and top with about 4 tablespoons of ketchup or the optional topping mixture, if desired.
7. Bake for 10 to 15 minutes longer.
8. Serves 6 to 8.

Source photo : http://smallchangelife.org/wp-content/uploads/2012/10/Moms-Basic-Meatloaf-Recipe-a.jpg

Special Breakfast for Sunday Morning <<| Special Asian Frittata |>>

Ingredients :
4 eggs
1 tablespoon peanut oil
8 egg whites
3 green onions, minced
2 teaspoons grated fresh ginger
1 cup diced red bell pepper
2 tablespoons light soy sauce
2 cloves garlic, minced
1 cup fresh bean sprouts
1 tablespoon sesame seeds
1 cup trimmed and halved snow peas



Instructions :
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large nonstick, oven-proof skillet over medium-high heat, heat the oil.
3. Add the scallions, ginger, and garlic and saute for 1 to 2 minutes.
4. Add the red pepper and saute for 3 minutes.
5. In a medium-size mixing bowl, mix together the eggs and soy sauce.
6. Add to the skillet.
7. Cook over medium heat for 8 to 10 minutes until eggs are set on bottom.
8. Place the bean sprouts and snow peas over the eggs.
9. Sprinkle with sesame seeds.
10.Place in the oven at 350 degrees F (175 degrees C) and bake just until top is set, about 8 to 10 minutes.
11.Watch carefully that eggs are just cooked and do not become tough.
12.Set oven to broil.
13.Broil the frittata for 30 seconds just to give it a nice browned color.
14.Serve in wedges.

Source photo : http://lifeisazoobiscuit.com/wp-content/uploads/2013/06/FB1-4-800.jpg

Sunday Morning Special Breakfast <<| Lemon Poppy Seed Pancakes |>>

Ingredients :
1 egg
1 tablespoon vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1 teaspoon poppy seeds
1 teaspoon lemon zest
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup milk
cooking spray



Instructions :
1. Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle.
2. Whisk in egg, butter, and vanilla extract.
3. In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined.
4. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
5. Heat a skillet over medium heat and spray with cooking spray.
6. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes.
7. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

source photo : http://nosheteria.com/uploaded_images/LemonPoppyPancake-704410.jpg

Cocktail Dinner Series <<| Angel’s kiss |>>

Ingredients :
cocoa, for dusting
400ml Tia Maria, chilled
16 tbsp (approx 250ml) double cream

Instructions :
1. Pour the Tia Maria into small cocktail or liqueur glasses.
2. Carefully pour the cream into the glasses over the back of a teaspoon so it floats on the surface of the Tia Maria and makes a separate layer.
3. Dust the cream with cocoa by shaking it through a tea strainer, and serve.

Vegetarian Dinner Series <<| Paneer with sesame and broccoli |>>

Ingredients :
pinch asafoetida
200g sprouting broccoli
1 tbsp vegetable oil
1 large green chilli, finely chopped
1 tbsp sesame seeds
1 tsp cumin seed
6 curry leaves
½ tsp ground mace
½ tsp brown mustard seeds
1 tsp lemon juice
1 tbsp grated ginger
1 medium onion, sliced
140g paneer cheese, cut into strips
2 garlic cloves, crushed



Instructions :
1. Trim the broccoli and boil or steam for 5-6 mins until tender but firm to the bite.
2. Drain and cool under cold running water.
3. Heat the oil in a wok or large frying pan, then add the asafoetida, cumin seeds, sesame seeds, chilli, mustard seeds and the curry leaves.
4. Cook for 1 min until fragrant, then add the onion and cook another 2 mins.
5. Throw in the paneer, ginger and garlic, and season. Cook on a medium heat for 4-5 mins until the paneer turns golden.
6. Add the broccoli and mix through the paneer and spices, then add lemon juice, mace and twist of pepper.

Weekend Breakfast Recipes CINNAMON STRAWBERRY PANCAKES

Ingredients
1 egg
20g unsalted butter
1 tsp caster sugar
100g self-raising flour
1 tsp baking powder
3 tbsp granulated sugar
100ml semi-skimmed milk
1⁄2 tsp ground cinnamon
400g strawberries, hulled and halved
mint sprigs, to decorate (optional)
1 tsp pure vanilla extract (optional)

Instructions :

1. Make the batter. Mix the flour, baking powder and caster sugar in a bowl.
2. Make a well in the middle and add the egg and vanilla extract, if using.
3. Pour in a little of the milk, then beat the egg lightly until it is mixed with the milk and vanilla.
4. Gradually stir in the flour mixture and pour in the remaining milk a little at a time.
5. Before all the milk is added and while the mixture is quite thick, beat well to remove all the lumps, then gradually beat in the remaining milk to make a smooth batter.
6. Cook the pancake. Preheat the grill to the hottest setting.
7. On the hob, melt the butter in a 20-22cm frying pan that can safely be used under the grill (cover a wooden handle with foil).
8. Swirl the butter around the pan, then pour in the batter and cook over a medium heat until the pancake is golden underneath.
9. The batter should have risen and almost set on top. The surface will break into little bubbles.
10.Finish under the grill. Slide the frying pan under the grill and cook for 1 minute.
11.Scatter the strawberries evenly over the pancake. Sprinkle with the cinnamon and sugar, then grill for 3 minutes or until the sugar has melted.
12. Cut into four wedges, decorate with mint, if you like, and serve immediately.

Try this chinese Egg Rolls, it's Yummy

Ingredients:

12 egg roll wraps
1 teaspoon salt
1 teaspoon sugar
1 egg, beaten with
1 teaspoon water
1/4 cup soy sauce
4 green onions, sliced
1 teaspoon sesame oil
2 garlic cloves, minced
2 teaspoons chopped fresh ginger
1/2-1 lb ground pork (or chicken or beef)
1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)
oil (for frying)


Instructions:

1. Brown pork with ginger and garlic in pan; drain any grease.
2. Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
3. In large bowl combine cabbage mix and green onions.
4. Pour hot meat over vegetables and stir well. Let cool slightly.
5. Lay wrap in front of you so that it looks like a diamond.
6. Place 3 tablespoons pork filling in center of egg roll wrapper.
7. Fold bottom point up over filling and roll once.
8. Fold in right and left points.
9. Brush beaten egg on top point.
10.Finish rolling.
11.Set aside and repeat with remaining filling.
12.Heat 2-3 inches oil in large frying pan to very hot (350ºF).
13.Fry a few egg rolls in pan at a time, 2-3 minutes per side.
14.Drain on paper towels.
15.Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

source idea: chinese.food.com

Lasagna Special Recipe

Ingredients:

2 eggs, beaten
1 tablespoon dried basil
1 1/2 lbs lean ground beef
1/2 lb Italian sausage
1/2 teaspoon pepper
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon salt (or to taste)
1 tablespoon dried parsley flakes
1 tablespoon dried oregano
2 tablespoons parsley
2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped
2 (6 ounce) cans tomato paste
24 ounces cottage cheese or 24 ounces ricotta cheese
12 -15 lasagna noodles
1/2 cup grated parmesan cheese
1 lb mozzarella cheese, divided

Instructions:

1. Brown ground beef, Italian sausage, onion and garlic.
2. Add salt and next 5 ingredients; stirring until well mixed.
3. Simmer 1 hour.
4. Cook lasagna noodles according to package directions; drain and set aside.
5. Spray a 13 x 9" baking pan with cooking spray.
6. Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
7. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese.
8. Bake at 375F for 30 to 40 minutes, or until cheese mixture is thoroughly melted.

source ide: food.com

Special Lunch for your kids : Beef Noodle Soup

Ingredients:

2 qts beef stock
2-3 dried bay leaves
1½ lbs beef short rib
1 large onion, peeled
2 large celery stalks
4 cloves garlic, peeled
3 medium carrots, peeled
1 cup canned diced tomatoes
½ cup red wine (optional)
2-3 cups uncooked egg noodles
Kosher salt and freshly ground black pepper, to taste


Instructions:

1. Preheat oven to 300°F.
2. Chop the onion, and slice the celery into roughly the same size pieces as the onion. Cut the carrots lengthwise then slice them into little half-moons — again, about the same size as the onion and celery pieces.
3. Generously season the beef short ribs with Kosher salt.
4. In a large Dutch oven or heavy, oven-proof soup pot, brown the beef on all sides over high heat in a small amount of oil.
5. Remove beef from pot and set aside.
6. Add the carrot, celery, onion and garlic and sauté in the resulting beef juices until slightly browned.
7. Add the wine (or about ½ cup of beef stock if you're not using wine) and use a wooden spoon or heat-proof spatula to loosen all the flavory bits from the bottom of the pan.
8. Add the tomatoes, bay leaves and the browned beef. Add the stock. If there's not enough liquid to cover the meat, add water until the ribs are just submerged.
9. Bring to a boil, then cover with a tightly fitting lid and transfer to the oven.
10.Let the beef braise untouched for 4 hours. Remove pot from oven and carefully remove the beef ribs from the braising liquid.
11.Remove the meat from the bones (it should pretty much just fall right off) and gently pull the meat into smallish pieces. Set aside.
12.Add the noodles to the braising liquid and simmer over a medium heat for about 8 minutes or until the noodles are tender.
13.Turn off heat. Add the beef and stir until the meat is heated through. Season to taste with Kosher salt and black pepper. Serve hot.


Source idea : culinaryarts.about.com/od/clearsoups/r/beefnoodlesoup.htm