My Recipe Box Photo Gallery by Fay Stout at pbase.com

My Recipe Box

My recipe box is full of good eating as well as favorite memories of sharing good food with good friends.
Some recipes are covered with splatters (a testament to a true favorite) and many are in the handwriting of family or friend.
And then there is the myriad of clipped recipes that have been saved through the years
or those favorite cookbooks that hold a good night's read and another culinary adventure.

I offer you these recipes to share with your family and friends.
They are all favorites of mine and whenever possible I will document their source.
I would certainly like to know if you enjoy this type of gallery and appreciate any comments.

And now if you will excuse me, I need to COOK... SHOOT... EAT!

To see the cookbook: https://pbase.com/shutterpug/cook_shoot_eat

BON APPETIT!

Click on each photo to read in an easier format. Most recent recipes are at the end of the gallery.
*RECIPE INDEX IS ON THE LAST PAGE OF THE GALLERY*
( https://pbase.com/shutterpug/image/147730958)

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Maple Granola with Fruits and Nuts

4 c. ROLLED OATS

1/2 c. DRIED CRANBERRIES

1/2 c. DATES

1/2 c. DRIED APRICOTS

3/4 c. FLAKED COCONUT

3/4 c. SLIVERED ALMONDS

3/4 c. CHOPPED PECANS

1/4 c. CANOLA OIL

3/4 c. MAPLE SYRUP, and additional for serving

1/4 c. LIGHT CORN SYRUP

1 tsp. CINNAMON

1/2 tsp. SALT

PLAIN GREEK YOGURT

Preheat the oven to 300 degrees.

Stir together: oats, cranberries, dates, apricots, coconut, almonds and pecans.

Mix in a small bowl: canola oil, maple syrup, light corn syrup, cinnamon and salt, and then pour this over the oatmeal mixture and mix well.

Grease two baking sheets with additional canola oil, and spread granola mixture in pans.

Bake until golden... about 45 minutes, stirring every 10 minutes.

Cool in pans.

May be kept in an airtight container for up to 3 weeks.

Serve with Greek yogurt and drizzle with additional maple syrup.

Vietnamese Hot-and-Sour Shrimp Soup

This recipe is from a favorite cookbook "Asian Noodles" by Nina Simonds.

I have made several recipes from this book and they have all been delicious.

This soup recipe is incredibly good with the perfect amount of sour and heat.

This is every bit as good as what you would get in a restaurant!

Once your ingredients are prepped, this soup goes together very quickly!

1 tsp. CORN OIL

2 Tbsp. minced SHALLOTS

2 stalks LEMONGRASS, trimmed, wilted or tough outer leaves discarded,

cut into 2-inch lengths, and smashed lightly with the flat side of a knife or a mallet

1 large ripe TOMATO, cored, seeded, and cut into 1/4-inch-thick wedges

1/2 lb. BUTTON MUSHROOMS, rinsed, drained, stems trimmed, and caps thinly sliced

1 1/2 tsp. SUGAR

5 c. WATER

1/2 lb. MEDIUM SHRIMP, peeled, scored down the back, deveined, and rinsed (I used 3/4 lb.)

5 1/2 Tbsp. FISH SAUCE (I used 3 Crabs brand)

3 Tbsp. fresh LIME JUICE

1/4 lb. very thin RICE STICK NOODLES (vermicelli), softened in hot water and drained

1 1/2 c. BEAN SPROUTS, rinsed and drained

1/2 tsp. CRUSHED RED PEPPER FLAKES

2 Tbsp. SCALLION GREENS, finely minced

Heat a heavy pot over medium-high heat.

Add the oil and heat until hot, about 30 seconds.

Add the shallots and lemongrass and stir-fry for about 15 seconds.

Add the tomato, mushrooms, and sugar and stir-fry for about 1 minute.

Add the water and bring to a boil.

Reduce the heat to medium and simmer, uncovered, for about 10 minutes.

Add the shrimp, fish sauce, lime juice, and noodles and simmer for about 2 minutes, or until the shrimp turn pink and the noodles are tender.

Using tongs, remove and discard the lemongrass.

Add the bean sprouts and crushed red pepper, bring to a boil, and cook for about 1 minute, or until heated through.

Ladle into soup bowls, sprinkle with the scallions, and serve.

Makes 6 servings.

Sausage Sandwiches

Just a quick filling dinner...

1 pkg. SWEET or HOT ITALIAN SAUSAGES

1 jar commercial SPAGHETTI SAUCE

1 Tbsp. OLIVE OIL

1 large ONION, sliced

1 or 2 PEPPERS (any color), seeded and sliced into strips

SALT and PEPPER, to taste

1 ball of MOZZARELLA CHEESE, sliced

4 CRUSTY ROLLS, sliced part way through

Chopped PARSLEY or BASIL for garnish

Brown the sausages in a pan.

Add the spaghetti sauce, bring to a boil and simmer for about 10-15 minutes, or until the sausages are cooked through.

While sausages are cooking, sauté the onions and peppers in olive oil until lightly browned.

Add salt and pepper to taste.

Place rolls on a baking sheet and fill with sausages, onions and peppers and slices of mozzarella cheese and dab with some of the sauce.

Place in a 400 degree oven until the cheese is melted and the rolls are crisped on the outside.

Garnish with chopped parlsey or basil.

Grab a handful of napkins and enjoy. You may serve leftover sauce on the side.

Grilled Garlic Chicken with Rice Noodle Salad and Chinese Tea Eggs

Today we celebrated the Chinese New Year, 2012... the year of the dragon.

Actually... it all started with the dilemma of what to do with some leftover rice noodles and bean sprouts.

I immediately thought of some type of a salad using the noodles and accompanying it with garlic chicken,

a favorite recipe from years ago that I have made frequently.

And then I ran across a recipe for Chinese Tea Eggs and thought that would pair nicely.

The chicken recipe came from a cooking class taught by Sonya Bearsley at the Dallas Arboretum many years ago.

This is my very favorite chicken as it is so flavorful, easy to fix, moist and tender. I have served it many times to guests and get rave reviews.

We'll start with the chicken as that needs to marinate... then make the eggs... then the salad.

GARLIC CHICKEN

2-3 lb. chicken breasts (I used boneless and skinless)

6-8 cloves GARLIC, put through a garlic press

2 tsp. KOSHER SALT

Coarsely ground PEPPER, to taste

1 large bunch CILANTRO, chopped

2 Tbsp. fresh LEMON or LIME JUICE (I used lime)

1 Tbsp. CANOLA OIL, if using skinless chicken

Combine all ingredients, except chicken, in a zip lock plastic bag and squish together to mix.

Cut each chicken breast in three pieces. If they have bones, just cut through the bones being careful not to leave any splinters of bones.

I find it simpler to use boneless and skinless chicken.

Marinate for at least an hour or refrigerate overnight.

You may cook this on the grill but I use my grill pan that has been oiled.

Cook until browned on the outside and cooked through, turning to brown all sides.

This is good hot or cold... great to take on a picnic.

CHINESE TEA EGGS:

http://www.saveur.com/article/recipes/chinese-tea-eggs

RICE NOODLE SALAD

1/4 lb. RICE STICK NOODLES, cooked, drained, rinsed with cold water and dried

1 handful BEAN SPROUTS

1/4 c. RICE VINEGAR (not "seasoned" rice vinegar)

1 Tbsp. ASIAN FISH SAUCE (I use Three Crabs brand)

1 Tbsp. SUGAR

1/4 tsp. SALT

1 CARROT, coarsely shredded

2 SCALLIONS, thinly sliced

1/4 c. DRY-ROASTED PEANUTS, chopped

1/4 c. loosely packed mixed fresh CILANTRO, MINT, and/or BASIL LEAVES, torn if large

BIBB LETTUCE to serve with salad

Whisk together the rice vinegar, fish sauce, sugar, and salt.

Toss noodles, beansprouts, carrots and peanuts and herbs with the dressing amd serve with Bibb lettuce leaves.

Strip Steak and Vegetables with Garlicky Olivada

So tonight this "flexitarian" decided to treat "the patient husband" to meat... and what a treat it was!

I found this recipe by Grace Parisi on line... the Food and Wine website. It is a winner!

1 RED ONION, cut crosswise into 4 thick slices

1 medium head of CAULIFLOWER, cut into 2-inch florets

3/4 lb. medium ASPARAGUS, trimmed

1 large YELLOW BELL PEPPER, cored and quartered

1/4 c. EXTRA-VIRGIN OLIVE OIL, plus more for brushing

SALT and freshly ground PEPPER

Four 8-to 10-ounce STRIP STEAKS, cut 1 inch thick

1 c. Garlicky Olivada (see recipe below)

This recipe may be prepared on a grill or on the stove top in a grill pan. I prefer to use my cast-iron grill pan.

Secure each onion slice on a toothpick.

In a bowl, toss the onion and vegetables with the 1/4 cup of oil; season with salt and pepper.

Brush the steaks with oil, and season with salt and pepper.

Grill the vegetables, turning until crisp-tender and charred in spots, 8 to 10 minutes.

Remove toothpicks from onions.

(Keep warm in a warm oven).

Grill the steaks over high heat turning occasionally, about 8 minutes for medium-rare.

Allow to rest for 5 minutes covered with foil before serving.

Transfer the steak and vegetables to plates or a platter.

Spoon part of the olivada over the steak and vegetables and serve the rest on the side.

OLIVADA

1 c. mixed pitted BRINE-CURED OLIVES, chopped

1 Tbsp. CAPERS

2 cloves GARLIC, minced

1/2 tsp. CRUSHED RED PEPPER

3 Tbsp. RED WINE VINEGAR

1/2 c. EXTRA-VIRGIN OLIVE OIL

Combine all ingredients in a bowl. This can be prepared ahead and refrigerated for up to 3 days. Bring to room temperature before using.

Salad with Sweet Sesame-Soy Vinaigrette

So this is the "Year of the Dragon"... and also a good year to be frugal and eat healthy.

This dinner came about because I had leftovers:

A little bit of chicken, Chinese tea egg, asparagus, cauliflower, bean sprouts, red pepper, scallions and Bibb lettuce.

The question was... how can I use these ingredients with minimal additional expense?

And then I found a recipe for Sweet Sesame-Soy Vinaigrette in Cook's Illustrated Cookbook. Perfect!

But I wanted a little something else to go with it, so I went to the Asian market and found a package of 6 Leek Buns for $1.99!
You can find these in the frozen section of the market.
Just put them in a steamer (I used my pasta pot) and steam for 10 minutes.

Enjoy this salad dressing on whatever you have to make a salad. Be inventive and be healthy...

1/3 c. RICE VINEGAR (not "seasoned" rice vinegar)
1/4 c. LIGHT BROWN SUGAR
2 1/2 tsp. SOY SAUCE
2 tsp. ASIAN CHILI-GARLIC SAUCE
1/2 tsp. GINGER, grated
1/2 c. CANOLA OIL
1 Tbsp. TOASTED SESAME OIL
1 Tbsp. SESAME SEEDS, toasted

Whisk vinegar, sugar, soy sauce, chili-garlic sauce and ginger in a medium bowl until sugar dissolves.
Gradually whisk in canola oil and sesame oil; whisk in sesame seeds.
Dressing can be refrigerated for up to 2 weeks.

Onda's Spinach Quiche

Onda and I worked together for many years in ICU and enjoyed so many of the same things.

We both liked photography and shot wildflowers around Bowman's tower in the springtime.

She recently reminded me of the time that I stopped the car to take a photo of a beautiful bush in flower.

I got out of the car with camera in hand and the "lady of the house" spied me

and came stomping across the lawn to read me the riot act for shooting her flowering bush.

Onda said she just about wet herself laughing so hard as she saw this playing out from her protected vantage point in the car.

I sure do miss hearing her raucous laughter!

We both liked to go to flea markets and it was not unusual to end our flea market exploration

with a grilled peanut butter and jelly sandwich and a glass of white wine for lunch.

So this is Onda's Spinach Quiche recipe.

I can still remember her pulling it out of the oven for lunch.

Tonite I served it with an Apple and Celery Salad.

CRUST for a 9-inch pie pan

3 Tbsp. BUTTER (divided use)

3 Tbsp. ONION, minced (I like a little more)

1 1/2c. chopped, cooked SPINACH (I used frozen spinach. Be sure to drain well after cooking).

1/8 tsp. NUTMEG

1 tsp. SALT (for divided use)

1/4 tsp. WHITE PEPPER (for divided use)

4 large EGGS

2 c. HEAVY CREAM

1/4 c. grated SWISS CHEESE (I used a little more)

Melt 2 Tbsp. butter in a skillet and sauté the onions for 3 minutes.

Add the spinach; cook until dry, stirring almost constantly.

Mix in the nutmeg, 1/2 tsp. salt, and 1/8 tsp. white pepper.

Cool for 10 minutes.

Beat the eggs; mix in the cream and add remaining salt and pepper.

Mix in the spinach.

Pour into the pastry shell; sprinkle with the cheese and dot with the remaining tablespoon of butter.

Bake in a preheated 375 degree oven for about 30 minutes, or until a knife inserted in the center comes out clean and the top is lightly browned.

Allow to cool for about 10 minutes and then cut into wedges.

Baked Potato Soup

Cold and rainy today, and I had a craving for "comfort food".

Comfort food for me is definitely carbs, so I made a big pot of (Loaded) Baked Potato Soup!

This recipe comes from the book: "The Collection... Cures for the Common Cuisine"

put together by the Women's Auxillary to Children's Medical Center of Dallas.

4 large BAKING POTATOES, washed

2/3 c.BUTTER

2/3 c. FLOUR

6 c. MILK (or a little more)

3/4 tsp. SALT

1/2 tsp. PEPPER

4 GREEN ONIONS, chopped and divided

12 slices of BACON, cooked, crumbled and divided

1 1/4 c. CHEDDAR CHEESE, shredded, divided

8 ounces SOUR CREAM

Prick potatoes with a fork and bake at 400 degrees for 1 hour. Let cool.

Cut potatoes in half lengthwise, scoop out pulp leaving 1/4 inch potato adhering to the skin.

Place pulp in a bowl.

(Put the skins in a zip-lock bag and refrigerate for an upcoming recipe!)

In a large saucepan, melt butter over low heat.

Add flour and stir until smooth. Cook 1 minute stirring constantly.

Gradually add milk. Cook over medium heat, stirring constantly until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 Tbsp. green onions, 1/2 c. bacon and 1 cup of cheese.

Cook until thoroughly heated.

Stir in sour cream and add extra milk to achieve desired thickness.

Top individual servings with remaining onions, bacon and cheese.

Peach Jalapeño Bars

For those of you who have been following my recipes, you know I have a great fondness for Chef Matt Martinez and his cookbooks.

I was fortunate enough to have taken some classes with Matt at Whole Foods many years ago.

To read more about Matt's legacy please go to: http://www.mattstexmex.com/

This recipe is from "Matt Makes a Run for the Border".

It is so easy to make... and combines the addictive flavors of hot and sweet into a scrumptious dessert bar.

FOR THE CRUST:

3 fresh JALAPEÑOS, stems removed, cut in half. (Do not remove seeds)

1 1/2 c. BUTTER, melted

1 1/2 c. BROWN SUGAR

2 c. FLOUR

1 tsp. BAKING POWDER

1/2 tsp. SALT

2 1/2 c. OATS

FOR THE TOPPING:

10-ounce jar PEACH PRESERVES

1 c. PECANS, chopped

Place the jalapeños in a food processor and pulse until finely chopped.

On the side, combine the melted butter and brown sugar.

Mix the flour, baking powder, salt, oats, and chopped jalapeños, then add to the butter mixture and stir well. Do not use a mixer.

Spread into a greased 9x13-inch pan and press evenly with a spoon.

Bake at 350 degrees for 20 minutes.

Mix together the preserves and pecans.

Spread over the crust and bake for 10 minutes.

Cool and cut into squares.

As Matt said in his book: "When you cut them up, the size of the cookie bar depends entirely on the size of the mouth it's headed into!"

Southwestern Potato Skins

If you made the recipe for Baked Potato Soup, you will have saved the skins of the potatoes in a zip-lock bag for this recipe.

If not, pierce 4 large russet potatoes with a fork and bake on the oven rack at 350 degrees until tender... about 1 hour.

Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4 inch shell.

Preheat oven to 425 degrees.

Brush both sides of potato quarters with melted butter and place on a foil lined baking sheet skin-side up.

Sprinkle with salt and pepper.

Bake until crisp, about 15 minutes.

Flip the quarters over and sprinkle with grated cheese (I like a combination of cheddar and monterey jack/jalapeno cheese).

Place back in the oven for about 5 minutes, or until the cheese is melted.

Sprinkle with your choice of toppings.

This is what I used:

cooked bacon pieces, sliced scallions, canned black beans (drained and rinsed),

seeded and chopped Roma tomatoes, chopped cilantro, thinly sliced rings of mini red peppers, and guacamole and sour cream.

Go Vegetarian?

"Can we do this?"

That was the e-mail I received from my husband.

I had to read it twice as my husband is, and always has been a big meat eater.

And this is the rest of the story...

He has a vegetarian friend in Italy who sent him the following:

http://www.youtube.com/watch?v=2iLjXxcAhkY&list=FLq0lQw8q6N4N3qS1NkL6vKA&index=1&feature=plcp

I have been trying very hard to be vegetarian as I believe in the cause, but I too have been a meat eater all my life,

and it is difficult to change your diet, especially when you love bacon and sausage, but I am definitely eating much less meat than ever before.

I guess that makes me a "flexitarian" (a vegetarian who occasionally eats meat).

I first became concerned a couple years ago when I fell in love with that white cow standing in the bluebonnets.

http://www.pbase.com/shutterpug/image/124047563

When I returned home from my photo trip, I went to the market to buy a couple steaks for dinner.

As I stood at the meat counter looking at the package of steak, in my mind, I saw that cow looking at me.

So then I went to get a package of pork chops... we like pork chops... but wait, now I saw a pig looking at me.

That had never happened before. I was shaken and then decided to fix a big salad with lots of veggies for dinner.

We know it is healthier to eat less meat and to eat more fruits, vegetables and grains.

It is also important to be sure to get enough protein in our diet,

and with this in mind, we headed to Whole Foods to see if we could find some meat substitutes

that might help us to achieve our goal and drastically cut down on our meat consumption.

So this is the beginning of a journey... to eat less meat, to eat healthy, and to save the animals!

Would you consider joining us?

Read this book and you too might consider changing your diet...

"The Emotional Lives of Animals: A Leading Scientist Explores Animal Joy, Sorrow, and Empathy - and Why They Matter"
Ph.D. Marc Bekoff (Author), Jane Goodall (Foreword)

Shrimp and Swai Salad

I found a recipe in the cookbook, Marie Claire Seasonal Kitchen, that called for shrimp and chicken.

As I am trying to eat less meat, I decided to substitute some type of fish for the chicken.

I was going to get some tillapia fillets but the swai were cheaper.

Swai is a type of catfish that is farm-raised in Vietnam.

Normally I only eat fish from the USA but the price was right and I thought I would give it a try.

It took only a few minutes to sauté in some olive oil and I nibbled on it as I proceeded to make the salad. It was delicious!

l good-sized SWAI FILLET

12 oz. SHRIMP, medium sized, cooked, shelled, with tails intact

1 tsp. CUMIN

2 tsp. FISH SAUCE

4 Tbsp. fresh LIME JUICE

4 Tbsp. OLIVE OIL

1 Tbsp. SESAME OIL

15 MINT LEAVES, finely sliced

1 tsp. SUGAR

1 CARROT, grated

3.5 oz. SNOW PEA SPROUTS (I did not use these as there were none available at my store)

1 CUCUMBER, peeled, seeded, and diced

2 SCALLIONS, finely sliced

1 head of ROMAINE LETTUCE, finely sliced

1-2 Tbsp. SESAME SEEDS, toasted

Sauté swai fillet in just a little olive oil in a non-stick pan until lightly browned on each side and set aside.

In a small bowl, combine the cumin, fish sauce, lime juice, olive oil, sesame oil, mint and sugar.

Stir until the sugar has dissolved, then pour the mixture over the shrimp and toss until well coated.

Add the cooked swai, carrot, sprouts (if using), cucumber, scallions and lettuce.

Lightly toss together, then pile on a serving platter or individual bowls and sprinkle with sesame seeds.

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carol j. phipps		03-Sep-2018 15:58
This is a super gallery with professional food photos and mouth-watering recipes. Bravo! So well done! Vote

vj4000		14-Sep-2013 04:10
made me hungry ! what an amazing collection here.

Guest		22-Mar-2013 14:27
What a wonderful (and useful) gallery. I shall return and try your delicious goodies, Maybe I'll start with the oven roasted vegetables. V

Margot W		22-Dec-2012 18:06
No need. I just turned to page 20 and what was staring me in the face? You are such an inspiration.

Margot W		22-Dec-2012 18:03
No need to have a cookbook when you post these delicious recipes Fay. Do you have a recipe for a thick turkey soup for Christmas drop ins? That is if you aren't too busy. Merry Christmas Fay.

Buba Jafarli		22-Nov-2012 15:47
Now I will definitely use your cook book on a regular base, dear Fay!

Inga Morozoff		14-Oct-2012 00:40
What a great gallery. Thanks for sharing....now to pick one to try. :-)

Hernan E. Enriquez		06-Sep-2012 14:39
Fabulous gallery, I'm going to make that chorizo and corn pizza! V

Isabel Cutler		30-Jul-2012 23:21
I am so glad you put a comment under one of my pictures - it led me to this gallery!

Walter Otto Koenig		13-Apr-2012 23:25
What a great gallery Fay, the selection and variety are amazing and the photography is excellent. Great job in the kitchen and behind the camera. "V"

Izzy		22-Jan-2012 00:27
Delicious recipes! Burp! :-)

anne		15-Jan-2012 18:38
great shots ! and they all look so yummy !!

dmann50		28-Dec-2011 23:39
Very, very nice! Great photos, all looks delicious! Added to favorites!

Marina Arimany		21-Dec-2011 22:39
This is an amazing gallery, Fay. The recipes are very clear and the pictures wonderful. You did a great work. Congratulations! V

mart senior		29-Nov-2011 00:10
fantastic gallery a feast for ya eyes and stomach a big vote

Paul Bartlett		06-Nov-2011 16:17
This is an absolutely amazing gallery. Beautifully detailed and photographed recipes. A joy to view. BV!

Guest		05-Sep-2011 13:54
Very very appetizing gallery! Bravo! Great work!V+V

Kaitlyn Clara Pompa		03-Aug-2011 02:59
It all looks sooooo good :)))

alfredo camba jr.		12-Jul-2011 07:27
Very nice and interesting food photography! Makes me hungry! V

Guest		19-Jun-2011 13:31
Excellent presentation, Fay. Spectacular photography of some mouth watering dishes. My complements. BV

Shamrock		19-Jun-2011 00:18
I finished my dinner, read your recipes and became hungry again. :-)

Martin Lamoon		28-May-2011 06:06
I am so glad that you visited my gallery's or I may have missed this superb gallery with its wonderful pictures and recipes. This is the best use of PBase ever. V

Mary Shurts		05-May-2011 18:39
I just got here, and as usual I am so impressed with your talent....cooking and photography....this is a fantastic gallery!

kerisue		22-Apr-2011 13:50
Being a "foodie"...I LOVE THIS GALLERY. Your pictures are wonderful, your recipes seem delicious and I'm sure I'll try some......THANKS AND HUGE VOTE!

Fay Stout		07-Mar-2011 16:42
A special thank-you to the last comment made by my husband. Eating in our house has never been boring! Everyday that I work, he prepares a home-cooked meal for me... and many times must keep it warm as invariably I rarely get home on time. He is also very patient as I cook, shoot and re-shoot as I put together "My Recipe Box". And then I hear him say... "Can we eat yet?" Bon Appetit!

Guest		07-Mar-2011 01:39
Great meal, great photo and great wife.... Barnum's Dad.

Barbara Heide		01-Feb-2011 23:44
it's going to be a great match! enjoy! v

Richard Chu		01-Feb-2011 23:14
Thank you for sharing these delicious recipes. The pictures are superbly captured. V

Buba Jafarli		14-Jan-2011 14:24
The recipes look so attractive and the photos are simply mouthwatering! V. I will try Blue Cheese Salad - love everything with blue cheese!

Roland		10-Jan-2011 20:18
This gallery, without a doubt, is the best food gallery I have ever seen. You have not only a talent for cooking in your family but how to show the results as well. BV

Paolo Peggi (aka Bracciodiferro)		10-Dec-2010 20:40
What a (yummy...) Gallery! V++ Paolo :)

John Howland		29-Nov-2010 17:08
Zesty Blueberry and Pineapple Medley? Now this is my next task. Great stuff, Fay.

Guest		22-Sep-2010 13:53
Bookmarked and voted!!!!!!!!

J. Scott Coile		20-Sep-2010 13:16
YUMMY!!! Bookmarked.

Cindi Smith		19-Sep-2010 04:47
Okay, I'm going to have to print all of these and try every one of them!!!

larose forest photos		19-Sep-2010 02:13
So, when is dinner served?! What a wonderful, mouth-watering gallery. I know that photographing food well is not easy. So I doubly appreciate the work here. And I love seeing the recipes (and the finished product). So glad you pointed us to this gallery. ~VOTE~

Barbara Heide		18-Sep-2010 23:39
thank you!!! that's delicous and the photographs are very attractive!!! v

debbieps		18-Sep-2010 21:47
My husband are on our way out to have dinner, your shots made me very hungry! I absolutely LOVE this gallery!

debbieps		18-Sep-2010 21:45
So, what time is dinner? My goodness, this food looks amazing. Your shots are very well done, my mouth is watering!

Buba Jafarli		04-Aug-2010 06:39
This is a lovely gallery, Fay! And a good reminder that lunch time is coming! V.

Bill & Gwen		13-May-2010 15:45
Love this gallery very much. The photos of the food and wonderful recipes are fantastic and can't wait to fix several of them. The fried green tomatoes with garlic mayonnaise looks so yummy along with the roasted vegetables as well. Thanks Loads for Sharing Fay ~ Bill & Gwen

fdgf		28-Dec-2009 05:19
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lebororo		28-Nov-2009 14:45
Some nice photos too... I try to use vegetables from my garden for my dishes All the best lebororo

Anthea's Photography		12-Sep-2009 04:06
Beaut idea Fay, now you've gone and made me hungry!

Antonio Ruggiero		10-Sep-2009 20:06
Ottima Gallery...Bravo

Ali Majdfar		10-Sep-2009 08:46
Outstanding captures, ~V

Heidi Jonker		05-Sep-2009 17:06
Wow! what a nice idea!! Thanks for sharing!

Ilana gil		04-Sep-2009 14:40
I love your idea, It's W O N D E R F U L!

Linda Willets		04-Sep-2009 03:35
All look so delicious.. will be trying them.

laine		04-Sep-2009 01:31
Your so talented !!!

Dennis Warren		04-Sep-2009 01:24
Great idea, thanks for sharing. I plan to try a few of these.

Lillian Rodriguez		14-Aug-2009 21:29
Great idea for a gallery that shares the image along with the recipe! These look yummy, especially the roasted plum tomatoes! Keep adding to it!

Raymond Ma		08-Jul-2009 05:45
What a great idea Fay! Everything looks delicious, must tell my wife about this...! V

cits_4_pets		23-Mar-2009 02:53
What a great idea for a gallery! VEry nice start & wonderful pictures. You make wonderful looking dishes!!!! I use a program called Master Cook 8.0...you can put in your own recipes with pictures! Yahoo even has a group for it, can download and import recipes into it. Flo

william mahan		02-Feb-2009 20:35
Now what we need is a tasting!...looks delicious!

Guest		15-Dec-2008 04:29
Lovely shot. Thanks for sharing! vtd

Guest		14-Dec-2008 07:07
I love this Fay--keep it up add more recipes..Sheila

Md4th		12-Dec-2008 02:27
MMM! You are making me hungry! In the words of Rachael Ray - Yummo!

Mairéad		11-Dec-2008 17:17
These look delicious and I'm sure they taste good too. Nice idea for a gallery. I'll be back.

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