Attention: These forums are no longer active. The iStock Contributor forums have moved to the Contributor Community site.

Recipes!! deadline Tue July 17

Displaying 1 to 11 of 11 matches.
ecsc
Posted Mon Jun 25, 2012 8:36AM

Forum members are invited to prepare any recipes listed below and submit your photographs to iStock. Once accepted, they may be considered for publication in our magazine. All recipes should be created as is. If you decide to substitute something, that is okay as long as it is not visible. For example, don’t garnish a salad with ham if it calls for chicken, don’t add oranges if it calls for strawberries, etc. Feel free to add something to the photo near the recipe that will enhance the image as long as the focus is still on the main recipe....tablecloth, silverware, a side dish, etc.


Please take both a horizontal and vertical shot. Click below to see a light box of the type of images we like. 


http://www.istockphoto.com/file_search.php?action=file&lightboxID=6915274


Images used will be credited next to the image. You will receive a copy of the final printed publication.


Please post a low res image on the forum thread so we can see what you have submitted to iStock. We do not need exclusive rights to the image, so you are free to sell it multiple times.


Thanks, Sharri, aka ecsc 


 


SCALLOPS MORNAY
Serves 2


1½ tablespoons butter
1½ tablespoons flour
¾ cup milk
¼ cup gorgonzola cheese, crumbled
¼ cup Swiss cheese, chopped
¼ cup sherry wine
8 ounces angel hair pasta, uncooked
6 large scallops (if frozen, defrost before cooking)
Parsley, chopped, for garnish


In a medium sauce pan, melt butter, then add flour and stir over low heat until smooth. Stir in milk, gorgonzola cheese, Swiss cheese and sherry wine. Bring to a boil, stirring constantly. Immediately reduce heat and continue cooking on medium for 2–3 minutes, or until mixture is smooth. Cook angel hair pasta according to package directions. In a medium pan, add water and boil large scallops, covered, for 4 minutes. Arrange pasta on serving plates, add scallops, top with sauce and sprinkle with parsley.  


ZUCCHINI PARMESAN
Serves 10


6 large zucchini, sliced
2 tablespoons extra virgin olive oil
1 cup grated Parmesan cheese, divided
½ cup Italian bread crumbs
Salt and pepper to taste
2 cups marinara sauce
1 cup mozzarella cheese, grated
Cooking spray


Preheat oven to 450 degrees. Coat a large, lipped baking sheet with cooking spray. Place zucchini slices in a large bowl, drizzle with olive oil and toss to coat. Combine half of the Parmesan cheese, bread crumbs, salt and pepper in a bowl. Dip each zucchini slice into bread crumb mixture, coating well. Place zucchini slices in one even layer on baking sheet. Bake for 25 minutes or until crisp and browned. Reduce oven temperature to 400 degrees. Coat a 9-by-13-by-2-inch baking dish with a half cup of marinara sauce. Layer one-third of the zucchini slices over sauce. Repeat layers, ending with final topping of grated mozzarella and the remaining Parmesan cheese. Bake for 10–15 minutes or until the cheese is melted and the sauce is bubbling. 


T-BONE WITH SAUTEED MUSHROOMS
Serves 2


Steak:
2 T-Bone steaks
Salt
Pepper


Mushrooms:
1 tablespoon olive oil
1 8-ounce package fresh mushrooms, sliced
1 tablespoon butter
1 tablespoon dry sherry
¾ teaspoon fresh thyme leaves, finely chopped


Preheat grill. Grill steaks over direct heat 6–8 minutes. Turn and season with salt and pepper. Grill 6–8 additional minutes, or to desired doneness. Remove from grill, cover with foil and let stand 2–3 minutes before serving. While steaks cook, heat olive oil in large skillet over medium heat on stove top. Add mushrooms and saute 5 minutes. Stir in butter, sherry and thyme. Saute additional 5 minutes, stirring often, until glazed and lightly browned. Serve steaks topped with sauteed mushrooms. 


FOUR-LAYER PEACH DELIGHT
Serves 12


First layer:
2 cups self-rising flour
1 cup nuts of choice, chopped
2 sticks butter, melted


Second layer:
8 ounces cream cheese, softened
2½ cups powdered sugar
8 ounces whipped topping


Third layer
4 cups fresh peaches, peeled and cut into small pieces 


Fourth layer:
1 cup granulated sugar
4 tablespoons peach Jell-O powder
2 tablespoons cornstarch
1 cup water


First layer: in a medium bowl, mix together flour, nuts and butter. Spread into a 9-by-13-by-2-inch pan sprayed with cooking spray. Bake 15–20 minutes at 375 degrees. Cool before adding next layer. This layer will not brown. Do not over bake.


Second layer: in a medium bowl, mix cream cheese and powdered sugar together. Then stir in whipped topping. Spread over first layer and refrigerate for 1 hour minimum.


Third Layer: spread peach pieces evenly over third layer.


Fourth Layer: in a medium pan, mix sugar, peach Jell-O powder and cornstarch, then stir in water. Simmer, covered, over medium heat until thick and clear. Allow to cool completely. Spread over peaches, cover, and refrigerate overnight for optimum flavor.
MarkAndrewPhotography
Member is a Bronze contributor and has 250 - 2,499 Photo downloadsExclusive
Posted Mon Jun 25, 2012 12:59PM
Oh look, an excuse to buy steak!
RiverRockPhotos
Member is a Bronze contributor and has 250 - 2,499 Photo downloadsMember is a contributor and has less than 250 Video downloadsExclusiveExclusive iStockphoto Videographer
Posted Wed Jun 27, 2012 1:39PM
Thats what I am saying.
hipokrat
Member is a Gold contributor and has 10,000 - 24,999 Photo downloads
Posted Thu Jul 5, 2012 12:15AM

I submitted these  ZUCCHINI PARMESAN :


file_thumbview_approve 


file_thumbview_approve 


file_thumbview_approve 


file_thumbview_approve 


file_thumbview_approve 


file_thumbview_approve 


file_thumbview_approve 
Silberkorn
Member is a Diamond contributor and has 25,000 - 199,999 Photo downloads
Posted Wed Jul 11, 2012 9:54AM

SCALLOPS MORNAY  - in Q:


file_thumbview_approve file_thumbview_approve file_thumbview_approve file_thumbview_approve file_thumbview_approve
DebbiSmirnoff
Member is a Gold contributor and has 10,000 - 24,999 Photo downloadsExclusive
Posted Wed Jul 11, 2012 8:03PM
One large t-bone. file_thumbview_approve 

(Edited on 2012-07-11 20:04:50 by DebbiSmirnoff)
nicolesy
Member is a Diamond contributor and has 25,000 - 199,999 Photo downloadsMember is a contributor and has less than 250 Video downloadsMember is a Bronze contributor and has 125 - 1,249 Audio downloadsMember is a Bronze contributor and has 250 - 2,499 Illustration downloads
Posted Wed Jul 11, 2012 9:03PM
I just photographed the steak tonight ... I'll post them here when they're uploaded.
dsmoulton
Member is a Bronze contributor and has 250 - 2,499 Photo downloadsExclusive
Posted Thu Jul 12, 2012 2:11PM

I just got my scallops approved. 


file_thumbview_approve


file_thumbview_approve


file_thumbview_approve


file_thumbview_approve


file_thumbview_approve
hipokrat
Member is a Gold contributor and has 10,000 - 24,999 Photo downloads
Posted Thu Jul 12, 2012 11:18PM

Two zucchini rejected for lighting, these ones are accepted:


file_thumbview_approve 


file_thumbview_approve 


file_thumbview_approve 


file_thumbview_approve 


file_thumbview_approve 
nicolesy
Member is a Diamond contributor and has 25,000 - 199,999 Photo downloadsMember is a contributor and has less than 250 Video downloadsMember is a Bronze contributor and has 125 - 1,249 Audio downloadsMember is a Bronze contributor and has 250 - 2,499 Illustration downloads
Posted Fri Jul 13, 2012 12:16PM
Here are some of my approved "T-Bone" photos ... more are in the queue if you're looking for variations:


file_thumbview_approve 


file_thumbview_approve 


file_thumbview_approve 


ETA: here are a few more of the same thing:


file_thumbview_approve file_thumbview_approve file_thumbview_approve 

(Edited on 2012-07-16 10:57:41 by nicolesy)
ecsc
Posted Tue Jul 24, 2012 10:19AM

Thanks everyone.
This month we're using


Zucchini Parm 
This thread has been locked.
Displaying 1 to 11 of 11 matches.
Not a member?Join