Yeah for Mastercook!!

[Missi]

Thank you to the several people that posted about finding Mastercook at Target for $19.99. I bought it and then went to the website to send off for the free renewal for CL. I needed to renew anyway, so I felt like I was getting the software for about $4. I am SOOOOOOOOOOO excited to try it out after hearing such great things from the diehard Mastercook users here. Thanks again!

[Wienie]

Missi, I just bought my first Mastercook (6.0) and I am having tons of fun with it. It was a bit frustrating initially, I'm not very computer literate, but I'm now starting to feel more sure of myself.
Enjoy!
Jeanne

[Searcher]

Would someone tell me how MasterCook works? I've seen it but never wanted to pay the price I've seen it sold at. I keep my recipes in files we created in Windows. I can't make grocery lists with this but it's a handy way of keeping recipes. Do you copy and paste recipes into it or do you have to type each one in? Do all of them give the Nutritional information of each recipe?
Thanks

[jazzcat]

I just went to Target today and picked up CL Mastercook as well.With the free subscription for a year to CL what a deal! I'm excited try try it out but will wait for another day off when I can spend more time with it.

[Beth]

You can type recipes in, but MasterCook gives you some short cuts for entering quantities and ingredients that help. You can also use the import assistant to copy recipes in without retyping. You just need to learn a couple of tricks to get it to format easily when it goes in.

All the recipes included have a nutritional analysis, and the software will give a nutritional analysis for any recipe you add, but it can only analyze ingredients it recognizes. I can do shopping lists, adjust the recipe for a different number of servings and other things I can't even tell you about. I'm sure you'll hear more, but the CL subscription rebate makes the net price for most of us little more than stop at Starbucks (or less).

[ReneeV]

I bought the CL version of Mastercook in January and it had the free subscription coupon. I filled it out and sent it in with the receipt etc. Well Monday of this week, I recieved corrospondence from CL. I thought it was a confirmation of my subscription. However it was some kind of an invoice. It said that it was a special offer to get CL for a year for $16. It did not look like the usual promotional stuff. Now I can't figure out if there were some strings attached to that "free" offer or if this is something separate. I never got any kind of confirmation regarding the free subscription.
The odd thing is that I got this invoice right around the time that I should have recieved my first issue of subscription.

Any thoughts? Does anyone know how I can check on this?

Thanks,
Renée

[Karen from VA]

Hi Renee:
I also bought 6.0 in January and sent for the free CL subscription as well as the rebate, but haven't gotten any response yet. I know the rebates usually take up to 8 weeks or so, but I thought the subscription might have come by now. I haven't gotten any invoice from them though.

Has anyone else's "free" subscription started?

Karen

[valchemist]

ditto for me...

my "free" subscription hasn't started yet either. I only got the MasterCook last month though. I guess I am going to be waiting a while.

[eloise forever]

I never got any confirmation of my free subscription, but I am pretty sure that it is in effect. Check your account status on CL's website and you can see when your subscription runs out. I can tell from looking at mine that it is good for way longer than I have actually paid. Also, on your mailing label, there is probably a date indicating when your subscription ends. You could also just call the customer service number and ask about it.

[jazzcat]

Playing around w/my new Mastercook software. Lots of neat features but a bit overwhelmed. Used the export e-mail function o.k but how do you export recipe to this BB
or do you have to type out the whole thing? I'm not that computer literate yet, so forgive my ignorance.

[Shirley Panek]

Jazzcat -

Not sure if there is a shortcut, but I open up my exported file in Word, click "edit - select all" (or CTRL A as a shortcut), right-click on the highlited area, choose copy, and then in my post I right-click my mouse, and choose paste.

Hope this helps.

http://www.cookinglight.com/bbs/smile.gif
Shirley

[Ed]

Hi,

Thought I'd jump in here with some info on the Master Cook Program. I have version 5.0 and I think it's just great, I use it a lot and would like to remember to use it more.

Jazzcat, here's how I transport something from Master Cook to this BB; I open the recipe by clicling on the little recipe card on the menu on the right side of the Master Cook Screen, then I click on Edit on the menu bar on top and select "Copy Recipe," and then come to the BB, select reply to message or whatever it says to post a message, and then right click and select paste and then the recipe appears, Like this:



* Exported from MasterCook *

"Sharon's 3 point? Rice"

Serving Size : 4 Preparation Time :0:35
Categories : Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Rice (white & wild or brown & wild or
Basmanti) -- cook according to directions on pkg.
2 teaspons Butter -- put in water for rice
1/2 teaspoon sea salt -- put in water for rice
1/2 cup raisins
1/4 cup dates -- chopped
2 Tablespoons Water
1 Tablespoon Butter
3 Tablespoons Almonds -- sliced

Cook rice according to directions on package. [2 teaspoons butter & a little salt in the water makes the rice taste good]

Fry almonds in ! Tablespoon butter until golder brown

Add raisins & dates and stir over a moderate heat for a few minutes

Add 2 Tablespoons of water and simmer gently until the water is absorbed and the fruit is soft. [no more than 1/4 cup water or 4 Tablespoons]

When Rice is done add the fruit mixture to the rice and stir together.

Serve in a nice bowl

Description:
"Rice with almonds dates & raisins"
Cuisine:
"Rice"
Yield:
"1 cup"
Start to Finish Time:
"0:35"
Ratings : Really Good 0
- - - - - - - - - - - - - - - - - - -

Per serving: 556 Calories (kcal); 52g Total Fat; (81% calories from fat); 3g Protein; 24g Carbohydrate; 132mg Cholesterol; 736mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 10 1/2 Fat; 0 Other Carbohydrates

NOTES : The amount of Rice, Almonds, & Fruit can be adjusted to serve more people.

This side dish is a good accompaniment to Fish, Meat, & or Vegetables.

It's origin is Bedouin

This is a recipe Sharon and I really enjoy, if you try it I hope you will enjoy it too. I like it with a combination of White and Wild Rice, but I can handle the Brown and Wild combination too, (Sharon says its better for me than white,) but I think it would be passabe without the wild rice although I am real partial to wild rice.

well anyway if you try to transport a recipe the way I suggested you should be able to put it in the message on this BB, or in an e-mial, or in a Letter in your word processor, or wherever you want it.

I really like the Master Cook program, but I have a question for those who had it and upgraded. Can you install the new version and still keep all the recipes in the old version?

If that can be done then I'm going to buy the new version.

Happy Cooking,

Ed

[Ohioan]

Hi, Ed -

I just upgraded to MasterCook 6.0, and to make sure none of my old cookbooks in 5.0 got overwritten by the new installation, I had MC install itself in a different folder (MasterCook 6 rather than the MasterCook 5 that the installation program suggests). Then I copied the old cookbooks into the new "My Collection" folder, went into "Cookbooks" in MasterCook, and hit F5 to have MC refresh its file list. Bingo. All the old cookbooks are there.

You can also do it without copying the cookbooks, but you have to do it one cookbook at a time. In the Cookbook Browswer, select "Open" from the File menu, and then browse your way to the old collection and open whichever cookbook you want to use. MC will open a new copy of the cookbook and (I believe) leave the old one intact.

I'm very glad I upgraded. The dynamic nutritional analysis window alone in the Edit Recipe window is worth the price of the upgrade, and the searches are orders of magnitude faster than in the old version (although it's going to take quite a while to build the indexes on your old cookbooks when you first get started).

Hope this helps!

Cheers,
Phoebe

[kentgirl]

Phoebe---thanks for your post. I have Ver 5 right now, and you just convinced me to upgrade to Ver 6. I was a little concerned about my personal recipes, but I'll follow your instructions. Just one question, when you say "...Then I copied the old cookbooks into the new "My Collection" folder", are you doing this in Explorer? Just copy and paste? Also, can I (should I) remove my MC Ver 5?

Thanks!

[Ohioan]

Hi again, Ed -

Yes, I copied my cookbooks with Explorer. And I intend to uninstall my version 5.0 eventually. I just wanted to make sure 6.0 was working well before I took that final step.

After you've copied your cookbooks over, go to the Search screen and use the Tools menu to Update Indexes. You'll get a screen showing you which cookbooks have out of date indexes (probably My Cookbook will be among them, if you've copied your old one over). Select whichever ones you want to update and let 'er rip. "My Cookbook" will seem to be taking forever if you have a lot of recipes in it, but you'll just have to do it once; after that, figure on doing period updates only after you've added a number of recipes, and even those will go much faster. And wait until you see how fast the searches go with those new indexes! I couldn't believe my eyes the first time I got a search result from My Cookbook (618 recipes at last count) in three seconds flat. Wow! http://www.cookinglight.com/bbs/smile.gif

Cheers,
Phoebe

[jazzcat]

Thanks Ed, I had to try this out.
* Exported from MasterCook *

Oatmeal-Raisin Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Desserts Oct '99


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter or stick margarine -- softened
1 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg
1 cup all-purpose flour
1 cup regular oats
1/2 cup raisins
Cooking spray

Preheat oven to 350º.

Beat first 6 ingredients at medium speed of a mixer until light and fluffy. Lightly spoon flour into a dry measuring cup, and level with a knife. Add flour and oats to egg mixture; beat until blended. Stir in raisins. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350º for 15 minutes or until golden brown. Cool on pan for 3 minutes. Remove cookies from pan; cool on wire racks.

(serving size: 1 cookie)

Source:
"Cooking Light, October 1999, p.200"
Copyright:
"© Cooking Light"
Yield:
"2 dozen"

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

Per Serving (excluding unknown items): 112 Calories; 3g Fat (25.3% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 45mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 5139 0 0 0 0 0 0 5440

[jazzcat]

When I pasted this I thought the format looked a bit funky, however, it looks as though it exported just fine. Yeah!!!! Thanks again for the tips.

[Wienie]

Just wanted to give it a try myself. First time exporter!


* Exported from MasterCook *

LAMB GUAZZETTO

Recipe By :Lidia Bastianich
Serving Size : 8 Preparation Time :0:00
Categories : main dish meat
soups and stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ounce dried porcini mushrooms
4 bay leaves
2 whole cloves
1/4 c olive oil
2 medium onions -- finely chopped
3 pounds leg of lamb -- boneless, 1" pcs
6 inch piece of bone
1/4 teaspoon coarse salt
1 cup dry white wine
2 teaspoons tomato paste
2 cups tomatoes -- peeled and crushed
4 cups chicken stock
Freshly ground black pepper


Bring 1 cup water to a boil. Place porcinis in a small bowl. Add boiling water, and soak until soft, about 30 minutes; strain, reserving liquid. Chop porcinis, and set aside.


Wrap bay leaves and cloves in a small piece of cheesecloth, and tie in a bundle with kitchen twine.


In a large Dutch oven, heat oil over medium-high heat. Add onions, and sauté until transparent, about 10 minutes. Add lamb, lamb bone, and salt, and sauté 10 minutes. Add cheesecloth bundle and wine, and increase the heat to high. Cook until wine evaporates, about 10 minutes. Stir in tomato paste, softened porcinis, and reserved mushroom liquid, and cook for 5 minutes. Add tomatoes and 2 cups chicken stock; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until lamb is tender and sauce is thick and chunky, about 1 hour. As the mixture cooks, add remaining 2 cups stock, little by little, as needed. There should be about 6 cups of sauce.


Description:
"Celebrated Italian chef, cookbook author, and host of the cooking
show “Lidia’s Italian Table,” Lidia Bastianich joins Martha to share
her recipe for a delicious lamb guazzetto. The Italian word for “stew”
or “hash,” guazzetto can also refer to a cooking technique, in which
the ingredients are cooked for an hour or more in a sauce of white
wine, herbs, tomatoes, and chicken broth. This technique is especially
good for tougher meat, like the leg of lamb Lidia is using today,
because the long simmering time makes it extremely tender and
flavorful. The end result is more stewlike than saucy—wonderful atop
pasta, gnocchi, or polenta."
Source:
"Martha Stewart Living"

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

Per Serving (excluding unknown items): 432 Calories; 30g Fat (67.2% calories from fat); 26g Protein; 8g Carbohydrate; 2g Dietary Fiber; 93mg Cholesterol; 1229mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 4 Fat.

NOTES : Celebrated Italian chef, cookbook author, and host of the cooking show “Lidia’s Italian Table,” Lidia Bastianich joins Martha to share her recipe for a delicious lamb guazzetto. The Italian word for “stew” or “hash,” guazzetto can also refer to a cooking technique, in which the ingredients are cooked for an hour or more in a sauce of white wine, herbs, tomatoes, and chicken broth. This technique is especially good for tougher meat, like the leg of lamb Lidia is using today, because the long simmering time makes it extremely tender and flavorful. The end result is more stewlike than saucy—wonderful atop pasta, gnocchi, or polenta.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Ed, how did you get the Nutritional Analysis to export?
Jeanne
Woops, nevermind, I guess it did come over.
Wow, this is cool!!

[This message has been edited by Wienie (edited 03-25-2001).]

[valchemist]

I tried Ed's tip, too, in the "Spinach Lover's" post...worked like a charm. Thanks, Ed!

[jazzcat]

Ed, You helped me so much more than the manual and I used to have a lot of patience with manuals. I don't have as much anymore. You get an A. Now how do you import something from this board to MC? Gave it some tries but it didn't seem to work. Once I thought I had it but I was mistaken. http://www.cookinglight.com/bbs/frown.gif TIA

[kwormann]

It took about 6 weeks for my free subscription to kick in...after then, call Sierra just to check that they got the stuff you mailed in! http://www.cookinglight.com/bbs/smile.gif

kim

[valchemist]

Jazzcat,

I'm not Ed, but I'll give you the steps that I use...I hope they help you!

Val's Method for Importing a Recipe to MasterCook

1. Highlight the recipe that you want to import to MC.

2. right click and choose "copy."

3. Go to the cookbook in Mastercook where you want to import your recipe. For example, I have a cookbook called "Recipes to Try." I would go into that cookbook (into its table of contents).

4. Go to "Tools" on the upper toolbar. Go down and select "Import Assistant."

5. Put your cursor in the empty box, right click and choose paste.

6. Clean up the recipe. Be sure there is a space between the title and the ingredients. If there are any notes between the title and the ingredients, move the notes down to the bottom of the recipe or delete them altogether. Be sure there is a space between the ingredients and the directions.

7. Right Click in the box and choose "select all."

8. Click on the "auto fill" button and watch your recipe enter the form.

9. Click "done."

10. Finally, you have to do some "cleaning up" with the recipe after it has been auto-filled. You will see what I mean when I say you need to do some "cleaning up."


So that's my thumbnail description...I am sure it isn't perfect, but it works for me.

Valerie



[This message has been edited by valchemist (edited 03-25-2001).]

[This message has been edited by valchemist (edited 03-25-2001).]

[jazzcat]

Valerie, Thank You ever so much. Worked like a charm and I saw what you meant about hte clean-up. I imported the Cinnabon Rolls from Mamasue. http://www.cookinglight.com/bbs/biggrin.gif I appreciate all your help. Jazzcat