Mastercook Importing Recipes ???

[helene]

Hi,

Today I am trying to import a recipe, from this site (The two sauce pasta). I have Mastercook. I cannot figure out, even after reading the "Help" section, how to properly import a recipe.

Anybody that would saves my life?

Thanks a lot,

Hélène

[Shirley Panek]

Helene -

What I do most of the time is highlight the recipe using my mouse. Right-click my mouse to copy. In Mastercook, I then use my import assistant and right-click to paste into the import assistant. I then either auto-fill the recipe or move it line-by-line depending on how it's formatted.

I know there's been a couple of threads about Mastercook. You might want to search. I've also heard that Sierra has a good help website. (I haven't gone there myself, although I probably should to figure out some problems I'm having).

Good luck!

Shirley

[Pat]

These instructions should help you.

1. Highlight recipe by dragging mouse over recipe while holding down left mouse button. While it is still highlighted, click the right mouse button and choose copy.

2. Click the minus key in the top bar to put web site in the task bar. Open MasterCook; open cookbook you want to put the recipe into; right click on the Mail icon on the right edge of the screen; select Import Assistant; place the cursor inside the large blank area and click with left button; right click and choose Paste.

3. Align everything at the left; put 2 enters (1 blank line) between the title and the ingredients and 2 enters (1 blank line) between the ingredients and the directions.

4. Highlight the entire recipe by right clicking on the recipe and choose Select All. Press Auto-Fill, then done. The entire recipe will be moved to the cookbook. NOTE: If you want to move the directions one at a time, you will have to highlight each one individually; then at the bottom choose directions and Move to Recipe before highlighting the rest of the recipe. This is not necessary, but neater.

NOTE: Before doing the above, go to the Edit Menu in MasterCook and select Preferences. Choose Cookbook/Recipe tab and at the bottom under Assumed format for import choose Generic from the pull down menu if it is not already chosen

I hope this helps!

[helene]

Thanks a lot,

I tried what Pat told me, but I have MasterCook 4 and I don't have an
Import Assistant. So I could not import my recipe.

Can you tell me if MasterCook made a new version more user friendly?

I went on their website and they have
The Best of Mastercook or Mastercook Suite 6.0. Anybody that bought these new one and that are happy with them?

Thanks for the replies,

Hélène

[Ed]

Pat,

Thanks for your reply on the "how to" in MasterCook.

Like Helene I also have not been able to figure out how to import or export a recipe from MasterCook.

I'm going to try your advise and see if I can do it.

Thanks,

Ed

[Ed]

Pat,

Your instructions were just great.

I was able to import a recipe from a BB thread to my Master Cook software doing just exactly what you said to do.

Thanks.

Now can you give detailed instructions like you just did on how to export a recipe from Master Cook to, Lets say this Great Food Bulletin Board?

It sure would be nice to just copy a recipe to this BB instead of having to print it out and then re-type it into the BB thread.

Thanks again for your help, I for one am most grateful.

Ed

[Ed]

Pat,

I tried to export a recipe from my cookbook in Master Cook, and it worked kind of, As it looks to me some of the lines got jumbled up a little.

I'll try to clean it up a bit, and maybe you'll like the recipe I exported.

This is a great Popover recipe that my wife has made for years and years.

When she makes these popovers for me, I know I'm in for a great day.

* Exported from MasterCook *

Popovers

Recipe By : Sharon
Serving Size : 5 Preparation Time :0:00
Categories : Breads


1 Cup all purpose flour ( Sifted, this is a must do) -- Sift it
1/2 teaspoon Sea Salt
1 cup milk
2 Extra Large Eggs

Pre-heat oven to 425°

Beat Eggs in a bowl with a wire whip, add the Milk and beat that into the Egg.

Then beat the flour and the salt into the egg and milk mixture.

Pour into well greased custard cups. (sprayed well with Pam is O.K.) 3/4 full (to the half cup line)

Bake at 425° ( hot oven) until golden brown, 35 to 45 minutes.

Serve Immediadtely.

Description:
"Sharon's Popovers from the cookbook her Dad gave her"
Yield:
"5 Popovers"

Per serving: 56 Calories (kcal); 3g Total Fat; (54% calories from fat); 4g Protein; 2g Carbohydrate; 81mg Cholesterol; 234mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

I hope, no I am confident, all of you who try these Popovers will like them, they have always been a big hit in our house. When all the kids were home Sharon would quadruple and then double this recipe and all had plenty of Popovers every, yes every, sunday Morning. These Popovers became a tradition in our house, and now when the kids come back with their families and spend the weekend, Sharon and the Girls do their Popover Magic.

Please excuse my Bragging but, I've got a great wife, and some terrific kids, and I'm very proud of them.

They treat me way better than I could ever have imagined. http://www.cookinglight.com/bbs/smile.gif

Ed

[ginny177]

I am another a new user of Master Cook- (v.5). I am so grateful to Pat and others on this bard for their "user" help with it.
Master Cook help is responsive, but will say things like "copy" without saying how to do it. Pat and the friendly folks here tell us step by step.
I'm so glad Ed asked how to export recipes since I've been embarassed to ask for more help. Now I'm emboldened to ask for more ! Thanks, all you nice people ! Ginny

[ginny177]

Sorry - I forgot to ask for the instructions on how to export ( So I, too can share more recipes with the board & not have to type out each line) Thanks again.

[ginny177]

Karen, Thanks for the help. AND ( don't know how to use bold ... or smilies!) for the fantastic recipe. I'll try the export directions and also the recipe
Now i can import and export recipes - and to save the new ones to a floppy. Whoopee !
Someday I'll figure out how to do more ( or ask again) :-)

[Karen from VA]

Helene, I don't know that anyone responded to your question about whether the newer versions of MasterCook were more user friendly. I have Version 5 (and have downloaded 2 or 3 updates to that version) and although it took a little getting used to after Version 4 (and it's updates,) I find the Import Assistant feature a HUGE advantage. Version 5 is a totally new rewrite from Version 4, so it's a bit confusing at first, but I think well worth buying. Loads of recipes are included (I have the Cooking Light version) , the Search feature, Shopping List and printing features have been enhanced, but I use it mostly for copying new recipes from the Internet into my "Recipes to Try" cookbook. I don't believe there were any significant changes in Version 6 from Version 5, perhaps just more/different recipes included, but if you plan to upgrade, you might as well get the latest versio, (and be sure to check the Sierra site for any free updates to whatever version you get).

Ginny, the easiest way I've found to export recipes either into an e-mail or into a BB is to open MasterCook to whatever recipe you wish to export, left click on Edit in the toolbar at the very top of your screen, left click on Copy Recipe. Then go back to your e-mail or BB, right click, and then left click on Paste and your recipe will appear like this (which, BTW, is an awesome recipe--it will replace my regular cranberries at Thanksgiving dinner this year):

* Exported from MasterCook *

Dried Cranberry-Apple Conserve

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Sauces, Marinades & Seasonings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sweetened dried cranberries (such as
Craisins)
1 1/2 cups boiling water
1/3 cup diced dried apple
1/4 cup raisins
1 tablespoon minced crystallized ginger
1/3 cup white wine vinegar
3 tablespoons sugar
1/8 teaspoon ground red pepper
1 Dash ground allspice
1 Dash ground cinnamon
1 Dash ground ginger
1/4 cup red plum or raspberry jam

Combine first 5 ingredients; cover fruit mixture, and let stand 30 minutes.

Combine vinegar and next 5 ingredients (vinegar through ground ginger) in a small saucepan; bring to a boil, stirring frequently. Add fruit mixture. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in jam. Remove from heat; cool to room temperature.

Serving Size: 1/4 cup

I hope this is helpful.
Karen

[Ed]

Hi,

Ginny, to move a recipe from MasterCook version 5,(which is what I have) to, for instance here is really pretty simple once you know how. It will also work this way to move a recipe to a document you might be typing in say Micro soft Word.

Anyway when you're in the MasterCook program and you've opened a recipe you want to put somewhere else, you click on edit in the upper left tool bar of MasterCook. Select
"Copy Recipe" and click on it.

then minimize MasterCook and maximize the CL BB, click on the topic you want and click on reply, then put your cursor in the blank area of the reply box and right click and then select paste, left click on that and your recipe shoud appear.

Then you can type a message in the reply box too if you want to.

I hope this helps you as it has helped me to learn this. I'm having a lot more fun with MasterCook and this CL BB now that I know how to do these things.

To do the Smiles thing just click on the
"Smiles Legend" that appears in red to the left of the reply box when you're replying to a message, and it will tell you how to use the smiles. http://www.cookinglight.com/bbs/smile.gif


* Exported from MasterCook *

Home Made Evaporated Non - Fat Milk

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :


1/2 Cup Cold Water
1/3 Cup Non - Fat Dry Milk

Mix the Water into the Dry milk and stir

This will make 1/2 cup non-fat evaporated skim milk.

Description:
"Non - Fat Dry Milk Mixture"
Yield:
"1/2 Cup"


NOTES : Non-fat dry milk can be reconstituted and used in all kinds of cooking. Dry milk is cheaper and dosen't spoil.
Non - Fat dry milk adds a softer texture to bread products. The texture is lighter and fluffier.
This is a reason to use it for baked goods instead of regular milk.

Thanks to all on the thread for uses of dry milk for the above information. You can see I thought your information is of value I put it in my cookbook.

Ed

[helene]

Thanks for your help. Now I can Exported recipes from Mastercook. I am still not able to import. I am thinking now of buying the new Cooking Light 6 version.

* Exported from MasterCook *

Date bars

Recipe By : Shape, Apr. 98, p. 46
Serving Size : 12

Amount Measure Ingredient -- Preparation Method

1 cup chopped dates
1/2 cup water
1 teaspoon vanilla extract
1/4 teaspoon almond extract

1 cup rolled oats
1/2 cup brown sugar
1/4 cup all-purpose flour
1/4 cup whole-wheat flour
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
5 tablespoons light margarine

1. Preheat oven to 350F. Spray an 8-inch square pan with nonstick cooking spray.

2. Filling: Place the dates and water in the microwave for 5 min. on high. Stir in vanilla and almond extracts.

3. Crust and topping: Combine oats, brown sugar, both flours, baking soda and cinnamon in a food processor. Pulse until mixed. Shred butter with a cheese grater and add to oat mixture. Pulse until crumbly.

4. To assemble, put half of the crust mixture in prepared pan and press with fingertips into a thin even layer. Spoon date filling on top. Gently smooth down with the top of a rubber spatula. Add remaining oat mixture and gently press on top of date mixture.

5. Bake 22-25 min. or until browned lightly around the edges.

6. Let cool completely. Cut into squares and serve.

Yield: 12 bars

- - - - - - - - - - - - - - - - - -

NOTES : 2.6 pts per square

[CHRIST1NE]

Karen from VA - thanks so much for the thumbs up on the Dried Cranberry-Apple Conserve! My mom is coming to vist and I planned to make that with the accompanying recipe for Almond Crusted Pork Tenderloin. Did you make any alterations to the cranberry sauce or did you make it "as is" - also... how do you mince the ginger? Thanks you in advance for your help!

Christine

[ginny177]

Ed; Thanks for your help. I'll print it out (starting my own MC manual from these tips !). The MC program promises to be useful and fun once I learn how to get around in it. These tips from the board are my best resources for SO many things ! What a wonderful place ! No wonder so many of us visit here as often as possible.
Ginny

[Karen from VA]

[QUOTE]Originally posted by CHRIST1NE:
Did you make any alterations to the cranberry sauce or did you make it "as is" - also... how do you mince the ginger?

Christine, I made the cranberry sauce exactly as written except my package of Craisins was a little less than 2 cups, and I couldn't find any dried apples, so I just peeled and finely cut up a fresh apple which worked just fine. I used raspberry jam (with seeds) because that's what I had on hand in the final step.

To mince the ginger, I just put it on the cutting board and chopped it with my chef's knife. It's sort of like cutting up a sugared gumdrop. Be sure you use "crystalized" ginger which is found in a jar with other spices--not raw gingerroot that is in the produce section. An added bonus for me-- this is the first time I've ever used crystalized ginger and when I tasted it I found that it has to be one of the "magic" ingredients in our favorite Chinese restaurant's "Crystal Chicken" that I have tried to duplicate--they won't give me the recipe http://www.cookinglight.com/bbs/frown.gif

Helene: I think you'll like MC Version 6. You'll be frustrated at first since it is so different from Version 4, but you'll love it as you learn to use it--especially the Import Assistant feature.

Karen

[Beth]

I saw the MasterCook 6.0 and the new version of Cooking Light at Best Buy yesterday. I think they were each $29.99, and they have a $10 rebate. I did not see a new version of The Best of Master Cook or MasterCook Suite, but I'm sure they'll be on the shelves soon. You couldd also check them out on-line (Bestbuy.com), and BN.com and buy.com have had the programs in the past.

I have repeatedly said that one of my pet peeves with Sierra was the inability to tell what version the software was without opening it up and loading it into your computer. The newest ones have the version identified on the box. Thank you!

[This message has been edited by Beth (edited 10-13-2000).]

[Pat]

Ed, sorry I did not get back to you with instructions, but I had houseguests for three days and I spent some time getting ready for them (cooking and cleaning); then enjoying their company; then cleaning up after they left. Today is the first day in several days that I have even turned on the computer.

However, I see you figured it out on your own which as a former teacher I would rather you have done anyway!

[Ed]

Pat,

I still want to thank you for your help, that's what got me started and brave enough to experiment with the MasterCook program.

As a former student I always liked it when I had some ownership in learning how something was done. So thanks again for getting me started in the right direction.

Ed

[Pat]

Ed, that is what the Kentucky Education Reform is all about. Students take more ownership if they are ACTIVE learners. Teachers should be facilitators of learning not founts of knowledge. Thanks for my soapbox!

[Ed]

Pat,

That's also the way it has been in business for years. Before my retirement I was a person who trained Salespeople, and then one who trained the trainer.

We always believed that adults learned best when they were actively involved in the learning, evidently that's the way it is with all people, big ones and little ones (adults and children alike).

The trouble with being a fount of knowledge is that there is always someone who is more of a fount than you are. (at least that's always the way it worked out for me, so I stopped being a fount) So I agree it's better to lead people to their own learning than to be the main source of their learning.

There is an old saying; "If you want to learn someting, start teaching it."

I have always believed a Teacher should be a leader.

Loa-Ise (C. 565 BCE) said:

A Leader is best when people barely know he exists, not so good when people obey him, worse when they despise him. But of a good leader, who talks little, when his work is done, his aim fulfilled, they will say;
"We did it ourselves."

Ed

[This message has been edited by Ed (edited 10-12-2000).]