HomeForumDownloads
Tuesday, October 16, 2018

Menu
· Squad Rules
· Server Rules
· Roster


Map Downloads
Our Map Database

Nova HQ Map Database

Click here

To vote for our site

Topics
· Bootcamp
· Match Results
· NovaWorld
· RP: Admin
· RP: CD
· RP: Rules
· RP: SetUp Guides

Login
 





 Log in Problems?
 New User? Sign Up!
Inactive accounts will be deleted after 6 months of non usage.

  
Post new topic   Reply to topic
View previous topic Printable version View next topic
Author Message
CheeseBall
Post subject: These are very good also...  PostPosted: May 14, 2008 - 09:24 AM





Sergeant Major
Standing Rib Roast

seves 4

Prep: 15 min, Cook: 6:30.

* 1 standing prime rib roast, with bones, about 10 lbs.
* 1 tsp. marjoram
* 2 Tbs. plus 2 tsp. celery salt
* 2 tsp. tarragon
* 2 Tbs. instant minced onion
* 1 Tbs. plus 1 tsp. thyme
* 1 Tbs. garlic powder
* 2 tsp. rosemary
* 1 Tbs. plus 1 tsp. black pepper
* 3 Tbs. plus 1 tsp. paprika
* 2 tsp. white pepper
* 3 Tbs. plus 1 tsp. salt

Remove roast from refrigerator and let stand at room temperature 1 hour. Preheat oven to 450F. Combine dry ingredients in a bowl and mix thoroughly. To help the rub adhere to the meat, liberally moisten a paper towel with water and lightly wet the meat or use a very light coating of oil. Starting with the underside (rib side), pat spice mixture over meat, trying to get as much of the mixture to adhere as possible. Turn meat over and do sides, ends, and top (fat side) of the meat. Place roast on a flat wire rack, ribs down, fat side up in a large roasting pan. Sprinkle and pat additional spice mixture on the top. (To reserve remaining rub mixture for another use, place in a glass jar, seal tightly and store in a cool dark place.)



Place prepared meat in oven and roast uncovered 1 hour. After 1 hour, immediately turn off the oven. Do NOT open oven door. Let roast sit in oven 4-5 hours. (Allow larger roasts the longer time.) After the 4-5 hours, turn on oven to 375F and roast 30 minutes for a medium rare roast. Remove roast from oven and let stand 10-15 minutes before carving.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 311, fat 25.0g, 73% calories from fat, cholesterol 71mg, protein 18.6g, carbohydrates 2.1g, fiber 0.6g, sugar 0.5g, sodium 539mg, diet points 8.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.1, Lean meat: 2.6, Fat: 3.5, Sugar: 0.0, Very lean meat protein: 0.0Per serving:

The recommended wines are: Burgundy, Zinfandel, or Pinot Noir.



Cajun Grilled Chicken Breasts
Prep: 5 min, Cook: 10 min.

* 4 boneless chicken breast halves
* 2 tsp. olive oil
* 2 tsp. Cajun blended spice mix
* 1 Tbs. parsley, chopped

Prepare grill or broiler. Place chicken between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten slightly. Brush both sides of chicken with oil and sprinkle with spice.

Grill or broil 4-6 minutes per side 5 inches from heat source until cooked through. Serve sprinkled with parsley.

Per serving: calories 224, fat 4.6g, 19% calories from fat, cholesterol 106mg, protein 42.2g, carbohydrates 0.6g, fiber 0.1g, sugar 0.0g, sodium 356mg, diet points 5.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 5.5Per serving:

The recommended wines are: Pinot Blanc, Burgundy, or White Zinfandel.



Lean Homemade Sausage
Prep: 10 min, Cook: 10 min, plus refrigeration time.

* 1/2 lb. lean ground pork
* 1/4 tsp. ground rosemary
* 1/8 tsp. ground thyme
* 1/8 tsp. dried marjoram, crushed

Combine all ingredients and salt and pepper to taste in a bowl. Mix well. Place in an air-tight container and refrigerate 4-24 hours to allow flavors to blend. Shape into 1/2 inch thick patties. Heat a heavy nonstick skillet over medium high heat. Cook sausage patties 8-10 minutes, turning occasionally until cooked throughout.

Per serving: calories 81, fat 3.3g, 38% calories from fat, cholesterol 35mg, protein 12.0g, carbohydrates 0.1g, fiber 0.1g, sugar 0.0g, sodium 32mg, diet points 2.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 1.5, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0Per serving:




Eggs Benedict
Prep: 10 min, Cook: 5 min.

* 8 slices of Canadian bacon
* 4 English muffins, split, toasted and buttered
* 9 ounces hollandaise sauce mix
* cider vinegar
* 8 eggs

Heat a heavy nonstick skillet over medium high heat. Cook bacon 1-2 minutes per side or until browned and heated throughout. Top each muffin half with a slice of cooked bacon. Set aside and keep warm.

Prepare sauce according to package directions. Bring a deep skillet of water with 1 tsp. vinegar to a gentle boil. Break an egg into a small bowl. Set aside.

Using a spoon, vigorously swirl simmering water into a small circle to create a funnel-like effect. Gently slip egg into the swirling funnel of water. (This helps keep the egg from breaking up). Repeat process with remaining eggs and poach 3-4 minutes or until eggs reach desired doneness. Using a slotted spoon, remove eggs from water and let drain briefly. Arrange eggs over bacon. Spoon hollandaise sauce over top and serve.

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 231, fat 10.5g, 42% calories from fat, cholesterol 215mg, protein 17.3g, carbohydrates 15.8g, fiber 0.9g, sugar 2.0g, sodium 957mg, diet points 5.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.0, Lean meat: 0.8, Fat: 1.5, Sugar: 0.0, Very lean meat protein: 1.1Per serving:




Cheese



Cook, or be cooked. Have a nice day. Smile
 
 Send private message 
Reply with quote Back to top
Display posts from previous:     
Jump to:  
All times are GMT + 7 Hours
Post new topic   Reply to topic
View previous topic Printable version View next topic
Powered by PNphpBB2 © 2003-2004 The PNphpBB Group
Credits
Fallen Members