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CheeseBall
Post subject: Perfect Prime Rib  PostPosted: May 14, 2008 - 09:12 AM





Sergeant Major
Serves 12

Prep: 5 min, Cook: 3:30.

* 2-1/4 lbs. standing prime rib roast, loin end, tied

Preheat oven to 325F. Heat a large roasting pan over two burners at medium-high heat. Place roast in hot pan and cook 6-8 minutes until browned on all sides. Remove roast from pan. Set wire rack in pan, then set roast on rack. Season generously with salt and pepper to taste. Place roast on lower rack of oven and roast about 2-1/2 hours, or until a meat thermometer registers 130F. Let stand 20 minutes before slicing.

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 292, fat 24.0g, 75% calories from fat, cholesterol 69mg, protein 17.7g, carbohydrates 0.0g, fiber 0.0g, sugar 0.0g, sodium 57mg, diet points 8.3.

The recommended wines are: Cabernet Sauvignon, Zinfandel, or Burgundy.



Horseradish Stuffed Baked Potatoes
Prep: 10 min, Cook: 1:20.

* 4 baking potatoes, scrubbed
* 2/3 cup lowfat sour cream
* 2 Tbs. plus 2 tsp. prepared horseradish, drained
* 1 Tbs. plus 1 tsp. unsalted butter, softened
* 1 Tbs. plus 1 tsp. dill

Preheat oven to 375F. Pierce potatoes several times with a fork. Bake about 1 hour, or until crisp outside and cooked through. Transfer to a baking sheet and cool 5 minutes. Cut off top third of potatoes. Scoop out potato from bottoms into a bowl, leaving 1/4 inch thick shell. Scoop potato from tops and add to same bowl. Discard tops. Mash potato with half the sour cream, half the horseradish and butter. Season with salt and pepper to taste. Spoon into potato shells, dividing equally. Mix remaining sour cream and horseradish in a bowl. Stir in dill. (Potatoes and sour cream topping can be made 1 day ahead. Cover and chill.) Preheat oven to 400F. Place potatoes in baking pan and bake about 50 minutes if chilled, 20 minutes if not, or until heated through and golden brown. Spoon sour cream topping on each.

Per serving: calories 227, fat 7.4g, 29% calories from fat, cholesterol 24mg, protein 5.9g, carbohydrates 35.0g, fiber 3.3g, sugar 5.4g, sodium 49mg, diet points 5.0.




Steamed Broccoli
Prep: 5 min, Cook: 10 min.

* 1-1/4 lbs. broccoli florets
* 1 tsp. unsalted butter

Place broccoli in a steamer basket over boiling water. Cover pan and steam 5-7 minutes or until tender. Toss with butter and season with salt and pepper to taste before serving.

Per serving: calories 48, fat 1.5g, 22% calories from fat, cholesterol 3mg, protein 4.2g, carbohydrates 7.2g, fiber 4.1g, sugar 2.6g, sodium 37mg, diet points 0.8.




Strawberry Heaven
Prep: 20 min, plus refrigeration time.

* 1 whole angel food cake
* 4 cups strawberries, hulled, half crushed, half sliced
* 1-1/2 cups light frozen dessert topping, thawed, or whipped cream
* 1 Tbs. milk

Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate. Combine half the crushed strawberries and 1-1/2 cups whipped topping in a bowl. Stir in milk. Spread half the strawberry mixture on cake layer. Arrange half the sliced strawberries on top of the strawberry mixture. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping. Refrigerate at least 1 hour before serving. Decorate top and sides with strawberry slices. Store in refrigerator.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 108, fat 1.7g, 14% calories from fat, cholesterol 1mg, protein 2.4g, carbohydrates 21.6g, fiber 1.6g, sugar 17.1g, sodium 220mg, diet points 2.5.









Cheese



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