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Post subject: Meal, Alaska Salmon Bake with Pecan Crunch Crust  PostPosted: Apr 14, 2008 - 04:52 AM

Sergeant Major
Prep: 15 min, Cook: 10 min.

Serves 4

* 2 Tbs. Dijon mustard
* 2 Tbs. unsalted butter, melted
* 1 Tbs. plus 1 tsp. honey
* 1/4 cup breadcrumbs
* 1/4 cup pecans or walnuts, finely chopped
* 2 tsp. parsley, chopped
* 4 salmon fillets, thawed if frozen, 6 ounces each
* 1 lemon, cut into wedges

Preheat oven to 450°F. Mix first 3 ingredients in a bowl and set aside. Mix breadcrumbs, pecans and parsley in another bowl. Season salmon with salt and pepper to taste and place on a lightly greased baking sheet or broiling pan. Brush each fillet with mustard-honey mixture and top with a spoonful of breadcrumb mixture. Bake 10 minutes per inch of thickness, or until salmon flakes when tested with a fork. Serve with lemon wedges.

Per serving: calories 521, fat 21.5g, 38% calories from fat, cholesterol 181mg, protein 65.4g, carbohydrates 14.9g, fiber 1.6g, sugar 7.0g, sodium 371mg, diet points 12.4.

The recommended wines are: Pinot Noir, Sauvignon Blanc, or Chablis.

Honey-Dijon Scallops
Prep: 10 min, Cook: 5 min.

* 1-1/2 lbs. sea scallops, trimmed
* 1/4 cup honey
* 1/4 cup Dijon mustard
* 1 tsp. lemon juice
* 2 tsp. curry powder

Turn on broiler. Arrange scallops in the bottom of a foil lined broiler pan. Combine remaining ingredients in a bowl and brush over scallops. Broil 5 inches from heat source about 5 minutes until scallops are just opaque throughout. Do not overcook.

Per serving: calories 230, fat 2.2g, 8% calories from fat, cholesterol 56mg, protein 29.5g, carbohydrates 23.2g, fiber 0.8g, sugar 17.2g, sodium 471mg, diet points 5.1.

The recommended wine is: Sauvignon Blanc.

Pasta and Snow Peas

Prep: 5 min, Cook: 15 min.

* 3/4 lb. fusilli or other pasta
* 1 Tbs. unsalted butter
* 1/2 lb. snow peas
* 2 Tbs. grated Parmesan cheese

Cook pasta in a large pan of boiling water 8-10 minutes, or until al dente. Drain and keep warm. Melt butter in a heavy nonstick skillet over medium heat. Sauté snow peas 5-7 minutes or until tender. Season with salt and pepper to taste. Combine snow pea mixture and fusilli. Sprinkle with Parmesan and toss.

Per serving: calories 623, fat 6.1g, 9% calories from fat, cholesterol 10mg, protein 22.2g, carbohydrates 117.5g, fiber 5.2g, sugar 4.7g, sodium 56mg, diet points 12.4.

Sweet Potato Soup
Prep: 10 min, Cook: 30 min.

* 1-1/4 lbs. sweet potatoes, peeled, cut in half lengthwise and cut crosswise into 1/2 inch slices
* 1 cup scallions, white and light green parts only, sliced
* 2-1/2 cups vegetable or chicken stock
* 1/4 cup evaporated skim milk
* 1 cup cool herb croutons

Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 15-20 minutes or until tender. Remove from steamer basket and set aside. Combine scallions and half the stock in a heavy saucepan over medium heat. Simmer 10 minutes, stirring occasionally. Transfer stock mixture to a food processor or blender. Add cooked sweet potatoes and purée until smooth. Return potato mixture to saucepan. Add remaining stock and bring to a boil over medium heat, stirring frequently. Reduce heat to low and simmer 5 minutes. Season with salt to taste. Serve soup warm or chilled with milk and croutons.

Per serving: calories 223, fat 2.7g, 11% calories from fat, cholesterol 1mg, protein 5.3g, carbohydrates 45.2g, fiber 5.1g, sugar 10.8g, sodium 335mg, diet points 4.2.

The recommended wines are: Chablis, Fumé Blanc, or Chenin Blanc.

Spinach, Bacon, and Apple Salad with Homemade Dressing
Prep: 15 min, Cook: 10 min.

* 1/4 cup olive oil
* 3 Tbs. wine vinegar
* 1 tsp. sugar
* 1/2 tsp. prepared mustard
* 4 slices of bacon
* 1/3 cup sliced almonds
* 1 lb. spinach, washed, tough stems discarded, dried and torn into pieces
* 1 large Jonathan or Macintosh apple, cored and chopped
* 3 scallions, trimmed and thinly sliced
* 1 cup cool herb croutons

Combine first 4 ingredients in a jar with a tight-fitting lid. Season with salt and pepper to taste. Shake vigorously. Chill until ready to serve. Sauté bacon in a heavy nonstick skillet over medium high heat 5 minutes, turning once, until bacon is crisp. Transfer bacon to paper towels to drain. Crumble bacon and set aside. Discard all but 1 Tbs. bacon fat from skillet. Sauté almonds 3 minutes, shaking pan frequently, until lightly golden. Remove from heat. Combine spinach, bacon, apple, scallions and almonds in a salad bowl and toss. Shake dressing again before pouring over salad. Toss before serving with croutons.

Per serving: calories 338, fat 24.3g, 61% calories from fat, cholesterol 6mg, protein 9.1g, carbohydrates 25.3g, fiber 7.6g, sugar 11.3g, sodium 365mg, diet points 7.8.

Hot Spiced Tea with Milk
Prep: 5 min, Cook: 5 min.

* 1-1/2 quarts water
* 1/4 tsp. ground cloves
* 1 cinnamon stick
* 1 Tbs. loose black tea
* 1 cup milk, hot
* 1 Tbs. plus 1 tsp. sugar, or to taste

Bring water, cloves and cinnamon stick to a boil. Remove from heat and add tea. Cover and let steep 4 minutes or longer if stronger tea is desired. Strain tea. Stir in hot milk and sugar to taste.

Per serving: calories 62, fat 2.1g, 34% calories from fat, cholesterol 8mg, protein 2.0g, carbohydrates 7.1g, fiber 0.0g, sugar 7.0g, sodium 41mg, diet points 1.9.

Banana Nut Bread
Prep: 10 min, Cook: 1:00.

* 2 eggs
* 3 bananas, mashed thoroughly
* 1 tsp. vanilla extract
* 3/4 cup sugar
* 2 cups all purpose flour
* 1 tsp. baking soda
* 1 tsp. salt
* 1/2 cup chopped walnuts

Preheat oven to 350°F. Using an electric mixer or food processor, combine eggs, bananas and vanilla. Add next 4 ingredients and mix thoroughly. Add nuts and mix again. Pour into a buttered loaf pan and bake 1 hour.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 303, fat 6.1g, 18% calories from fat, cholesterol 47mg, protein 7.0g, carbohydrates 57.2g, fiber 2.7g, sugar 31.5g, sodium 148mg, diet points 6.5.

Chocolate Steamed Pudding
Prep: 15 min, Cook: 45 min.

* 2 ounces unsweetened chocolate
* 1/4 cup plus 2 Tbs. unsalted butter, softened
* 1 cup sugar
* 2 eggs
* 3/4 tsp. vanilla extract
* 3/4 cup hot brewed coffee
* 1-1/2 cups all purpose flour
* 1-1/2 tsp. baking powder
* 1/4 tsp. salt
* aluminum foil
* hot water
* 2 cups light frozen dessert topping

Preheat oven to 350°F. Melt chocolate with 1 Tbs. butter in a saucepan over very low heat. Remove from heat and cool. Combine sugar, eggs, vanilla and remaining butter in a bowl and beat well. Blend in coffee. Sift together flour, baking powder and salt in a separate bowl. Add to sugar mixture and mix well. Blend chocolate mixture into sugar mixture. Divide batter evenly among 8 buttered custard cups (about 6 ounces capacity each). Cover each tightly with aluminum foil. Arrange cups in a large baking pan and add enough hot water to pan to come halfway up sides of cups. Cover pan tightly with aluminum foil and bake 45 minutes. Cool slightly. Unmold pudding and serve warm with topping.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 345, fat 16.4g, 41% calories from fat, cholesterol 72mg, protein 5.2g, carbohydrates 47.5g, fiber 1.7g, sugar 28.9g, sodium 50mg, diet points 8.4.

Pumpkin Pie

Prep: 10 min, Cook: 55 min.

* 1 cup sugar
* 1/2 tsp. salt (necessary)
* 1-1/2 tsp. cinnamon
* 1/2 tsp. ground ginger
* 1/2 tsp. ground cloves
* 1-1/2 cups canned pumpkin
* 1-1/2 cups evaporated skim milk
* 1/2 cup lowfat milk
* 2 eggs, slightly beaten
* 1 ready-made pie crust
* 2 cups light frozen dessert topping

Preheat oven to 425°F. Combine all ingredients, except pie crust and topping, in a bowl. Beat until smooth. Transfer mixture to pie crust and bake 10 minutes. Lower heat to 300°F and bake another 45 minutes, or until filling is firm. Serve with dessert topping.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 312, fat 10.1g, 28% calories from fat, cholesterol 51mg, protein 8.1g, carbohydrates 48.9g, fiber 2.0g, sugar 36.5g, sodium 276mg, diet points 7.2.

Cheers Cheese

Cook, or be cooked. Have a nice day. Smile
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