Posted Wed Sep 19, 2012 8:19AM
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.
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
NOTE: These are for a combined November-December issue, but focus on the autumn and Thanksgiving color color palette. We don't want these to look Christmas-y. We're currently planning to run an expanded recipe section, which is why there are twice as many recipes as usual.
2 cups sugar
½ cup milk
1 quart pecan halves
Cut oranges in half. Remove pulp and save for another use. Cover orange halves with water. Bring to a boil. Cook 45–60 minutes or until tender. Remove from heat, drain and cool. Scrape all of white pith out. Slice peel into thin slivers. Combine sugar, milk and orange slivers. Bring to boil. Cook until mixture reaches soft-ball stage on candy thermometer (235–240 degrees F). Place nuts in large bowl. Pour on sugar mixture and quickly toss to evenly coat. Pour nuts onto a baking sheet and separate. Cool completely. Store in an airtight container.
OVERNIGHT FRENCH TOAST
1 loaf white sandwich bread, cubed
2 8-ounce packages cream cheese, softened
2 cups milk
2/3 cups maple syrup
Ground cinnamon (optional)
Preheat oven to 375. Place half of bread cubes in the bottom of a greased 13-by-9-by-2-inch baking dish. Slice cream cheese into ¼-inch slices and layer over bread. Scatter remaining bread cubes over cream cheese. In a large bowl, beat eggs, milk and syrup until well blended. Pour mixture over bread. Cover and refrigerate overnight. Remove from refrigerator and sprinkle with cinnamon. Bake for 45 minutes or until done. Best served with warm syrup.
GREEK SHRIMP PASTA SALAD
2 pounds shrimp
1 12-ounce can beer (any brand)
Old Bay seasoning to taste
(this is a U.S. east coast seafood seasoning with salt, celery seed, red and black pepper and paprika, among other unlisted spices)
1 16-ounce package rotini pasta
1 16-ounce can artichoke hearts, drained and quartered
1 2 ¼-ounce can sliced ripe olives, drained
3 celery stalks
1 large onion, diced
1 bell pepper (any color), chopped
6 ounces feta cheese, crumbled
1 16-ounce bottle Greek salad dressing
1 pint cherry or grape tomatoes
Cavender’s Greek seasoning to taste
(I never heard of this before either. There’s a list of ingredients here:
Salt and pepper to taste
Cook shrimp in beer and Old Bay seasoning in a covered stock pot. Drain and peel shrimp. Set aside. Cook pasta according to package directions. Drain well. Add shrimp and remaining ingredients. Mix well. May garnish with additional tomatoes and peppers. Refrigerate at least 2–4 hours or overnight.
BLUE MARLIN COLLARD GREENS
3 slices bacon, diced and sauteed, grease reserved
½ onion, julienned
2 bunches collard greens
1 quart chicken broth
1 teaspoon hot pepper sauce
1 ham hock
Salt and pepper to taste
In a stock pot, render bacon. When brown, add onion and saute until translucent. Add picked collard greens, chicken broth, Tabasco and ham hock and cook for 2–3 hours until collards are thoroughly cooked. Finally, add salt and pepper to taste.
1 cup dry cow or field peas
6 cups water
2 teaspoons plus 1 teaspoon salt, divided
¼ teaspoon black pepper
1 slice thick-sliced bacon
1 12-ounce ham hock
2 cups chopped jumbo yellow onion
1 cup long-grain white rice
Combine peas, water, 2 teaspoons salt, pepper and ham hock in a 3-quart saucepan. Bring to a boil. Reduce heat, partially cover and cook peas for 45 minutes or until soft, but not mushy. Set aside. Cook bacon in large skillet until all fat is rendered (makes about 3 tablespoons of fat). Discard bacon and reserve drippings. Pull skin and all membrane from ham hock. Reserve meat. Combine skin and membrane in the skillet and fry on low until all fat is rendered. Discard skin and membrane. Combine bacon drippings with ham drippings. Add onions and simmer for 15 minute or until onions are soft. Set aside. Combine 2 cups broth from peas, remaining 1 teaspoon salt and rice 1½-quart saucepan. Bring to a boil. Reduce heat and simmer for 25–30 minutes or until all liquid is absorbed. Fluff with fork. Preheat oven to 350. Peas should have soaked up remaining broth. Shred ham hock meat. Mix with reserved onions and fat. Combine with rice in 3-quart baking dish. Cover and bake for 15–20 minutes or until hot.
SWEET MICHELE’S SWEET POTATO CASSEROLE
4 large sweet potatoes, peeled and boiled
¼ cup butter, cut into small pieces
2 eggs, beaten
? cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 350 degrees. In a large mixing bowl, mash sweet potatoes, then fold in butter pieces, eggs, sugar, baking powder and salt. Spoon into a buttered 8-by-8-inch or round casserole dish. Bake 30–40 minutes or until brown.
GERMAN RICE PUDDING
3 tablespoons water
2 tablespoons butter
¼ teaspoon salt
1 cup white rice, uncooked
½ gallon milk
2 teaspoons vanilla extract
1 cup plus 3 tablespoons granulated sugar
½ teaspoon cream of tartar
PUDDING: In a large pot, bring water, butter and salt to a boil. Add rice and stir. Add milk and bring to a boil for 30 minutes. Avoid leaving this unattended on the stove and stir often, making sure the rice does not stick. Once cooked, remove pot from stovetop. Separate eggs, reserving egg whites for the topping. In a bowl, mix egg yolks, vanilla extract and 1 cup of sugar. Add mixture to cooked rice very slowly, stirring in a little at a time. Place in a 3-quart casserole dish.
TOPPING: Preheat oven to 350 degrees. In a medium, chilled bowl, combine cream of tartar with the egg whites. Beat until soft (not stiff). Add 3 tablespoons sugar and continue to beat until it reaches the consistency of whipped cream. Spread lightly over pudding. Bake until lightly browned, about 10 minutes.
LUCY'S CINNAMON PIE
3 eggs, slightly beaten
½ cup sugar
2 teaspoons cinnamon
3 tablespoons all-purpose flour
¾ cup milk
¾ cup heavy cream
9-inch unbaked pie shell
Beat all ingredients except pie shell in medium bowl, then pour into pie shell. Bake 40–45 minutes in preheated 325-degree oven. Cool for one hour before serving. Store in refrigerator.
CRANBERRY ORANGE COOKIES
Makes about 5 dozen
1? cups butter or margarine, softened
1? cups light brown sugar
4 large eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 tablespoon orange extract
Zest of one large orange
3 cups old-fashioned oats, uncooked
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1½ cups dried cranberries
1? cups white chocolate chips
Preheat oven to 375 degrees. In a medium mixing bowl, beat butter and brown sugar together until light and fluffy. Add eggs, mixing well; then add the extracts and orange zest and mix in. In a separate bowl, combine oats, flour, baking soda, salt, cinnamon and nutmeg. Using a wooden spoon, add to butter mixture in several additions, stirring well between additions. Stir in dried cranberries and white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 15–17 minutes until golden brown. Cool on wire rack. Store in cookie tins or freeze.
Posted Thu Sep 20, 2012 4:58PM
Wow! Lots of recipes to try this month. I notice the Sweet Potatoes and Cookies have question marks in the ingredient amounts. Would you clarify the amounts please? Thanks so much!
Thanks for letting us know that the ? = 1/3 cup.
Here are my approved Greek Shrimp Pasta Salad. I have some Sweet Potato Casserole and Orange Pecans in the queue as well and will post them when they are approved.
(Edited on 2012-10-14 14:44:44 by dsmoulton)
(Edited on 2012-10-15 16:37:07 by dsmoulton)
(Edited on 2012-10-16 15:48:14 by dsmoulton)
Posted Mon Sep 24, 2012 11:03PM
One question about OVERNIGHT FRENCH TOAST : the recipe begins: Preheat oven to 375. And later it says we have to prepare the dish and put it in refrigerator for overnight. I wonder if I have to toast the first layer of bread in oven BEFORE spraying the cream cheese on it and this info is missing, or " Preheat oven" sentence should be put after " Remove from refrigerator" ???
Posted Tue Sep 25, 2012 2:00PM
I made the casserole and didn't toast the first layer before adding the cream cheese. I preheated the oven before adding the casserole in the morning. It turned out fine this way.
(Edited on 2012-09-25 14:00:58 by StephanieFrey)
Posted Tue Sep 25, 2012 5:30PM
Posted Thu Sep 27, 2012 11:50AM
Wow, Steph this looks so good!
Posted Tue Oct 2, 2012 7:33AM
Thank you Debbi!
Posted Wed Oct 3, 2012 5:11PM
Posted Thu Oct 4, 2012 10:09PM
Posted Fri Oct 5, 2012 10:32AM
Posted Sun Oct 7, 2012 6:31AM
Posted Mon Oct 8, 2012 8:17AM
Posted Mon Oct 8, 2012 8:39AM
Posted Mon Oct 8, 2012 8:23PM
Posted Tue Oct 9, 2012 9:05AM
Posted Tue Oct 9, 2012 10:00AM
Posted Tue Oct 9, 2012 4:07PM
My apologies for not being able to answer questions earlier. I posted these in a rush as I was off for a two-week, much-needed vacation. I didn't notice the question marks--which in all cases should have read 1/3. "1?" cups is really 1-1/3 cups. The iStock font doesn't have a 1/3 fraction. I try to catch those.
And regarding the overnight French toast--you're absolutely right about the preheating. The dish sits in the refrigerator overnight and bakes in the morning. That one my editor should have caught!
Posted Tue Oct 9, 2012 4:20PM
Posted Wed Oct 10, 2012 2:49AM
Posted Wed Oct 10, 2012 2:52AM