Posted Mon Jun 25, 2012 8:36AM
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Thanks, Sharri, aka ecsc
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.
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
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
2 T-Bone steaks
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
2 cups self-rising flour
1 cup nuts of choice, chopped
2 sticks butter, melted
8 ounces cream cheese, softened
2½ cups powdered sugar
8 ounces whipped topping
4 cups fresh peaches, peeled and cut into small pieces
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.
Posted Mon Jun 25, 2012 12:59PM
Oh look, an excuse to buy steak!
Posted Wed Jun 27, 2012 1:39PM
Thats what I am saying.
Posted Thu Jul 5, 2012 12:15AM
Posted Wed Jul 11, 2012 9:54AM
Posted Wed Jul 11, 2012 8:03PM
Posted Wed Jul 11, 2012 9:03PM
I just photographed the steak tonight ... I'll post them here when they're uploaded.
Posted Thu Jul 12, 2012 2:11PM
Posted Thu Jul 12, 2012 11:18PM
Posted Fri Jul 13, 2012 12:16PM
Posted Tue Jul 24, 2012 10:19AM
This month we're using