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1. A Cup is Not Always 8 Dry Ounces* Exported from MasterCook * Recipe Editor - A Cup is Not Always 8 Dry Ounces Recipe By : Amount Measure Ingredient -- Preparation Method INSTRUCTIONS - Edit this recipe in your MasterCook program. Select the option to "change recipe units" from the appropriate menu (see below). Click on the first ingredient in the list: flour. Flour is not very dense. The units appear in a list on the right. Find "ounces" - not fluid ounces, dry or volume ounces, further in the list. Now look at sugar, which is dense. Rice. Now butter is a solid. Notice the difference between fluid and dry ounces. So it does matter when we change units to not confuse dry and fluid measures. MasterCook is programmed to know that "cups" of dry goods don't weigh 8-fluid ounces. Which menu? In MasterCook3/4, look in the "Recipe" menu and select "change units...". In MasterCook 5/6, look under the "Ingredient" menu and select "change recipe units." Description: Per Serving (excluding unknown items): 3957 Calories; 192g Fat (43.4% calories from fat); 42g Protein; 522g Carbohydrate; 9g Dietary Fiber; 497mg Cholesterol; 2818mg Sodium. Exchanges: 21 Grain(Starch); 38 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 [ Top of Page ] 2. Adding Pictures to Your RecipesThe Help file specifically mentions supporting these types of graphics files: *.bmp, *.jpg, *.png, *.psd. If the picture is too large (i.e. several megabytes in size), you may have a problem with the cookbook going corrupt. We scan at higher DPIs but save at a lower resolution so the print image is fairly clear. Some users scan at 200 or 300 DPI and then resize the image to their preferred size and insert that into a recipe. For some they end up with pictures to fill their screen (800 x 600 pixels), for example. Keep in mind the larger file size, the more resources your computer requires to draw the screen. You can over-tax your system and cause overall computer problems. Some find it best to insert images where the longest side is not greater than 400 pixels. Use your best judgment. When you add pictures to your recipes, these pictures are stored in the MCX files. For each cookbook that has pictures, you will have one of these files. Look for them in the collection folders. You may want to keep an eye on the size of your picture files (the mcx files) if you plan on using a lot -- they do take up space. For Cookbook Covers: To prevent distortion when creating personalized covers for MasterCook 5+ cookbooks, save graphic files as size 72 x 97 pixels, in .PNG format, and in 16 million colors. This is optimum. For now MasterCook accepts PNG, JPG and BMP. If you have that kind of file and it won't insert, try resizing the graphic. Tip: There are some covers included on the MasterCook 5+ CDs. Look for them in the Covers folder on the MasterCook product CDs. [ Top of Page ] 3. Auto-Number DirectionsQ: When I am viewing recipes in Display Mode, how do I get the directions to be numbered without manually typing a number at the beginning of each cell? For instance, some of my recipes have numbered directions when viewed in the Display Mode, even though, they are NOT numbered when viewing in the Recipe Edit mode and other recipes DON'T have numbered directions when viewing in the Display Mode. A: Auto-Number Directions is an option on the edit Menu available when edit the recipe (in edit view). This works for one recipe at a time. The trick is to put each paragraph in a row of the directions section, turn auto-number on and it can be viewed ( it won't export). There is also a setting to do this per cookbook. Select Preferences from the Edit Menu and select the Cookbook/Recipe tab. [ Top of Page ] 4. 'Average Whole Size' Warning MessageIn the Nutrition tab of versions 6+ you've probably noticed the warning: "MasterCook assumes an average 'whole' size of this ingredient." This is telling you one of several things: 1. If your recipe called for 1 apple with nothing for the "unit" field of the recipe, then it is telling you that it is giving you the Nutritional Analysis (NA) based on the average whole size of this fruit. It does this because "apple" in the Ingredient List is listed by SERVING SIZE, WEIGHT, and VOLUME. If you list 1 cup apple, it will base the NA on the volume. If you list 1/2 pound apple, it will base the NA on the weight. 2. If your recipe has an ingredient that has no SERVING SIZE, but you list the ingredient in the recipe by serving size, you will see this warning. For example, if your recipe calls for 12 macadamia nuts with nothing for the "unit" field of the recipe, then it is going to base the NA on 12 TIMES the "average whole" of 134g/1 cup of macadamia nuts. Look at the Ingredient List under "macadamia nuts" and you will see the program knows this ingredient only by WEIGHT and VOLUME. Therefore it is best to enter this ingredient in a recipe by something it knows instead -- WEIGHT or VOLUME. 3. You will also get this warning if you leave out the AMOUNT and UNIT for the ingredient in the recipe. For example, if your recipe called for "macadamia nuts" but did not state an amount at all, MasterCook will not incude any Nutrition for it in the NA. You can quickly see the NA for individual ingredients by using the INGREDIENT ANALYSIS command available from the Ingredient menu while in the Recipe Edit view of MasterCook. Highlight/select an ingredient row and then choose this command. When doing this you can see that: -- in example 1 above, 81 calories is calculated 1 apple, 65 calories is calculated for 1 cup, and 123 calories for 1/2 pound apple -- in example 2 above, 11,288 calories is calculated for 12 macadamia nuts -- in example 3 above, 0 calories is calculated for macadamia nuts As you can see, it is very important to pay attention to this warning and understand why you are getting it. This way you will know if you need to edit the recipe by adjusting the affected ingredient(s) further to get an accurate NA. [ Top of Page ] 5. Capitalized Recipe TitlesQ: When I am typing ingredients into MasterCook as soon as I go to the next cell it capitalizes the first letter of each word. I have done as the manual suggests. I have REMOVED the checkmark from Title Case Recipe names, Categories and Ingredients in Display and Publish. It still capitalizes the first letter of the ingredients when I move to the next cell. Is there something I am not understanding here? If I change row properties to SUBTITLE it will remain in all lower case letters, whether or not the box is checked. Q. Is there a way to get the wording in the title field to keep some upper and lower case letters? When importing this recipe Acorn Squash with Apples the title came out as Acorn Squash With Apples. A: Remove the checkmark from "Automatically Title Recipe Names, Categories and Ingredients when Typing" (this works when viewing recipes in Recipe Edit Mode). If you have a checkmark in this box, it will capitalize the first letter of each word in Recipe Edit Mode when you are typing in recipes. The checkmark from Title Case Recipe names, Categories and Ingredients in Display and Publish is ONLY for recipes in Recipe Display Mode and publishing (printing) them. So, if you have a checkmark in this box, it will capitalize the first letter of each word in Recipe Display Mode and when publishing. [ Top of Page ] 6. Closing a Recipe Without Shutting Down MasterCookQ: I haven't been able to figure out how to close a recipe without the whole program shutting down. In several places, the manual refers to an arrow in the upper right hand corner to click on to close a window--I haven't seen any such arrows. A: This one puzzled me as well, until I noticed the "back" arrow in the bottom left corner of the program screen. It works like a web page - you can backtrack to previous screens like the recipe book contents list you were reading before you opened a specific recipe to view. There's also a "forward" arrow there to move ahead into the recipe you just had open if you want. A: What no one has mentioned so far is that you don't really NEED to close the recipe. The recipe doesn't open in a separate window, so there's no need to close it. If you want to open something else, just open it. The recipe is closed for you. MasterCook will ask if you want to save, if needed. [ Top of Page ] 7. Colored Labels in IngredientsQ: In some recipes in MasterCook the ingredients sign is in a red circle, what does this mean? A: The red circle is a nutritionally linked ingredient. The brown circle is an ingredient with the nutritional link removed. [ Top of Page ] 8. Dictionary - Customizing ItI have been using MasterCook for several years, having recently moved from V5.03 to V8, and I am familiar with how to edit the user dictionary to add things like the degree symbol and fractions such as ½. But, I have never seen a post which explains how to add accented letters or symbols that do not have a shortcut key. There are some accented letters which do not have a 'shortcut' method of entering them, i.e., using alt+0189 to get the ½ symbol. For example, the correct spelling for the word pate is pâté. Being a stickler for detail, I manually modified the user dictionary. There is a file in the program directory named user.tlx. If you open this with Word, you can add any symbol you want that is in the Arial font, including those which you cannot enter using the alt+ key combinations. IF you open the file you will see something like this; The first word is the word searched for and the second word is the replacement. Depending on the letter in front of the second word it will "a" automatically change, "A" automatically change but retain case, "c" ask before changing, or "C" ask before changing but retain case. Hope this might be of use to someone. [ Top of Page ] 9. Differences Between Text Entry and Subtitle EntryQ: Can someone explain the difference between a "text" entry and a "subtitle" entry in the recipe edit screen. How do they act differently or are they both just text entries with no difference? A: There are some differences and similarities. Similarities: When I give a set of ingredients rows a section heading, like "Crust" or "Mustard Vinaigrette," I have three choices: * keep it as an ingredient (bold display) but remove it from analysis All three exclude a row from nutrition analysis (turns off the nags about not finding that ingredient in the data base) Differences: Might want to choose one because of the way it looks when printed or displayed. Each has it's own format in the recipe display: italic bold for subtitles, and plain text for text, bold for ingredients. Subtitles have another advantage. We can focus a search for rows that are marked as subtitles; handy and a bit faster than scanning the whole recipe for "Biscuit Crust" I'm not consistent but I've tried to use subtitles to label a section of my recipe that is the second part of the recipe. Like when the title is a salad "with vinaigrette" - I use subtitle for the vinaigrette. I often use text for instructions, alternative ingredients or examples I 5 cup mixed vegetables [ Top of Page ] 10. Don't Use # In Ingredient SectionWhen you are creating recipes in MasterCook, please don't use # as part of the ingredients, see below: 1/2 cup water MasterCook interprets these ### as a command and not a character when you go to import the recipe. So, please use something else to show a blank row. (This isn't directed at any one person. This recipe was just one I found from last summer, and I thought I would pass on my findings.) I tried importing a recipe using the Import Assistant that had these ## in the list of ingredients and it didn't import too well. [ Top of Page ] 11. Edit Units?Q: Can we edit the unit list in MasterCook to add our own units, for example Spanish units for tsp, tbsp, etc.? A: No, we are not able to. This needs to stay in a controlled environment for the nutritional analysis part of the program. [ Top of Page ] 12. Editing Preparation ListQ. Why isn't the preparation field keeping words we put in, that aren't already in the preparation list? Sure is a pain to retype everything over and over. A. The prep field used to remember everything, including typos. So now we can control it better. We can edit the preparation list. It's under tools, "edit preparation list" (about two-thirds of the way down the list). The option only shows up when you have an open recipe. [ Top of Page ] 13. Embedded RecipesQ: When I export a recipe and it has an embedded recipe, how come it doesn't export? I moved my recipes to another cookbook and I want the links to stay connected. A: This would be a hard thing to do because when you link recipes and move them around you might have the same recipe name in other cookbooks. It would be hard to know which recipe in which cookbook to link to after moving. You will end up having to relink them anyway. What if you had a Yellow Cake with a White Frosting embedded recipe. There would probably be several White Frosting recipes. The program would have to search through all your cookbooks and then give you a list of recipes for you to choose to relink. I definitely wouldn't want the program slowed down by having to do this. I would rather just relink them after I have moved them. I don't know if you noticed, but when you copy these recipes to another cookbook and then double click on the embedded recipe, it will open (appears to be linked still) because it will look in the current cookbook for the same recipe name and open that one. This recipe will NOT export however. You need to re-establish the correct link for it to export. I would recommend after moving recipes you change the ingredient line to "Ingredient" to reset the line and then change it to "Embedded Recipe" to relink them. I think I am going to start making an Embedded Recipe category and add my embedded recipes to it, so that I can keep better track of them. [ Top of Page ] 14. Embedded Recipes, Ignore Nutrition of (Versions 6+ Only)If you use "embedded" recipes, you know there are times when you want to link to a recipe but exclude it's calories in the nutrition analysis. MC6 has a feature that does that. It's new to MC6. Example: You have a meatloaf recipe that suggests a gravy. The gravy is stored in a separate recipe. You link to the gravy recipe (embed it) BUT the gravy is optional and you don't want the nutritional analysis for the meatloaf recipe to include the options. Solution: Unlink the nutrition of the embedded recipe. We can use this with the live nutrition tab. Copy the nutritional analysis per serving WITH the gravy. And paste that information in the recipe. But unlink the embedded recipe when we share or store it. Unlinking doesn't change how we work with embedded recipes. Double-click, and it opens. E-mail the meatloaf, get the gravy tagging along. [ Top of Page ] 15. Entering Degree Symbol in the DirectionsQ: How do I enter the degree symbol in the directions? A: These are ASCII characters (using the Arial font), and will translate into MasterCook's font without becoming something weird. Try holding down the ALT key while typing in 0176 on the number pad (not the numbers at the top of the keyboard) or ALT+0186. Below is a few symbols and the keys needed: alt + 0186 ° *Remember these work for the Arial font with a PC. If you send a recipe by e-mail with these symbols, they may not appear as intended if the recipient is using another font, etc. Any time you need a special character that is not available directly from your keyboard, there is a real easy way to find out the Alt-Code for that character. Go to Start>Programs>Accessories>System Tools>Character Map. If you select a character on the grid, in the lower right corner it will tell you which keystroke to use. If it says "Alt+" followed by a 4 digit number, to enter this character when typing hold down the Alt key, then enter the last 3 digits of the number USING THE NUMERIC KEYPAD (emphasis, not shouting) at the right side of your keyboard, then release the Alt key. Laptop users have to activate their numeric keypad in a way that I'm not familiar with, so we'll let a laptop expert fill us in on that. If you don't have Character Map on your system (it should be on Win95 and Win98) you may have to load it from your CD. There are also other freeware/shareware programs that will give you the same information. I have several similar programs that "sniff" out all the fonts on a system, no matter where installed, and let you manage them effectively.
Below is a character set that can be used in MasterCook. Refer to chart for the character you want. Source: 32- 33-! 34-" 35-# 36-$ 37-% 38-& 39-' 40-( 41-) 160- 161-¡ 162-¢ 163-£ 164-¤ 165-¥ 166-¦ 167-§ 168-¨ 169-© [ Top of Page ] 16. Entering the Can Size for Ingredient AmountQ. In MasterCook, if I have two 10 ounce cans of tomatoes, I don't have to type 20 ounces now. We can use enter the number of cans. How do you do it? Any tips? A. Page 130 shows a few examples but don't follow the one about the kidney beans. _Amt__Unit++++++++++__Ingredient The nutrition works. MasterCook will calculate the nutrition for 20 ounces of chopped tomatoes. "Kidney beans" are in the ingredient list as dried (not cooked). Adding the word "can" to the units does not force MasterCook into using the nutrition for cooked beans. To get accurate numbers, it's still up to us to enter or link to the right ingredient. There are 1,415 calories in "1 15-oz can kidney beans" Another choice is to enter "1 15-oz can kidney beans, cooked" [ Top of Page ] 17. Find and Replace Blank Fields (Versions 6+ Only)Did you know we can find and replace blank fields in v6.x (not v5)? This is fabulous. Let's say you have a cookbook that has recipes from the same author, but some recipes have a blank author field. You can use Find & Replace to fill these in for you easily and quickly. 1. Open a cookbook in version 6.x. You can do the same thing with Source, etc. This works the other way as well. You can replace text with nothing. For example if you remove the Alternate Source Label it still appears in the Recipe Edit window (after deleting it switch to Recipe Display and then back to Recipe Edit and see that it remains). You can get rid of them for good by replacing with nothing. [ Top of Page ] 18. First Line Hidden When Typing into DirectionsQ: When I start typing into a direction cell the first line disappears. What can I do? A: Here are several workarounds to try: - Put your cursor into that first row. Insert a carriage return. Hit the up arrow and start typing. - Save the recipe. Press [ctrl]+[s] to save the current recipe. Suddenly that first direction row is no longer bashful. Try doing this after adding ingredients and before adding directions. - Start typing in direction row 2 instead of 1. Save the recipe, then delete row 1. - Sometimes, just maximizing the screen can help. [ Top of Page ] 19. Font Size Adjustment?Q: Is there any way to adjust the font size in the recipe edit view in MasterCook 6.x? A: There's not a setting for that within MasterCook, but you can adjust the font display size across the board for your computer. Close all open programs on your taskbar. Then go to Start > Settings > Control Panel > Display, Settings tab > Advanced > General tab, and choose large fonts from the drop-down box at the top. Then open MasterCook and see if you like what you see. Some folks who have tried this report that they are no longer seeing a scroll bar in areas like the category tab, or the whole nutrition screen is not showing for them. If this happens to you, you can try cascading the window (right-click on a blank space of the task bar and choose cascade or tile), then resize the window OR use the restore window size/maximize window size toggle in the upper right hand corner of the MasterCook window (beside the "x" that closes the program). Keep in mind that the minimum screen resolution needs to be 800 x 600 for MasterCook to work properly. [ Top of Page ] 20. Keystrokes or Buttons to View Next RecipeQ. Am I missing something or are we not able to have a cookbook view and flip through the recipes as they would look in a cookbook. A. If you open up the first recipe in a cookbook or category, you can flip through the recipes in several way. This will work in Edit and in Display views. 1) Click on the arrows immediately under the recipe (on the right side) 2) If you prefer keystrokes, hold down the [CTRL] key and press the arrows keys: [CTRL+ArrowRt] and [CTRL+ArrowLt] [ Top of Page ] 21. Linking IngredientsDo you link your ingredients to ones that are in MasterCook's Ingredient List? Do you have trouble remembering what the exact name of the ingredient is? There is now a list of the ingredients included with MasterCook 5.x/6.x inside a TXT file. See this discussion on the message board: http://community.vugames.com/WebX?14@@.ef48729 You will find it useful. When you share recipes you will notice this line at the bottom of the recipes sent from MasterCook 5.x/6.x: Nutr. Assoc. : 0 0 0 2551 0 0 0 0 0 2019 4635 0 0 0 0 0 When you reimport the recipe, MasterCook will read this line and know which ingredients were linked to ones in the Ingredient List. This does not work for ingredients you add to your Ingredient List or synonyms you may have created since they only appear in your Ingredient List and not necessarily in another's. WARNING: If you choose to create a synonym in the Ingredient List, don't delete the original ingredient from the Ingredient List, or it will delete the synonym you created as well. [ Top of Page ] 22. Missing Ingredients?Q: I found several recipes in MasterCook that don't have ingredients listed, just directions. Is this a bug? A: No, there are a few recipes throughout MasterCook that describe how to cook meat, how to make gravy, etc., and they do not have the ingredients but strictly the directions. [ Top of Page ] 23. Nutrition Tab (Versions 6+ Only)There is now a nutrition tab on the edit recipe screen. It provides a live update of the nutrition per serving. Get instant feedback when adding an ingredient to a recipe and/or linking it. Useful! - See which ingredients are unknown. - Catch errors instantly. See wrong ingredients (typos like vinAgar or things like raw versus dry mushrooms). - Adjust the recipe - tweak the calories and fat and get instant feedback The Nutrition tab gives us a Nutritional Summary. If you click on the Heart icon on the right side of the screen, you will get an even more complete nutritional analysis. These can be printed too. In the Nutrition tab of versions 6+ you've probably noticed the warning: "MasterCook assumes an average 'whole' size of this ingredient." This is telling you one of several things: 1. If your recipe called for 1 apple with nothing for the "unit" field of the recipe, then it is telling you that it is giving you the Nutritional Analysis (NA) based on the average whole size of this fruit. It does this because "apple" in the Ingredient List is listed by SERVING SIZE, WEIGHT, and VOLUME. If you list 1 cup apple, it will base the NA on the volume. If you list 1/2 pound apple, it will base the NA on the weight. 2. If your recipe has an ingredient that has no SERVING SIZE, but you list the ingredient in the recipe by serving size, you will see this warning. For example, if your recipe calls for 12 macadamia nuts with nothing for the "unit" field of the recipe, then it is going to base the NA on 12 TIMES the "average whole" of 134g/1 cup of macadamia nuts. Look at the Ingredient List under "macadamia nuts" and you will see the program knows this ingredient only by WEIGHT and VOLUME. Therefore it is best to enter this ingredient in a recipe by something it knows instead -- WEIGHT or VOLUME. 3. You will also get this warning if you leave out the AMOUNT and UNIT for the ingredient in the recipe. For example, if your recipe called for "macadamia nuts" but did not state an amount at all, MasterCook will not incude any Nutrition for it in the NA. You can quickly see the NA for individual ingredients by using the INGREDIENT ANALYSIS command available from the Ingredient menu while in the Recipe Edit view of MasterCook. Highlight/select an ingredient row and then choose this command. When doing this you can see that: -- in example 1 above, 81 calories is calculated 1 apple, 65 calories is calculated for 1 cup, and 123 calories for 1/2 pound apple -- in example 2 above, 11,288 calories is calculated for 12 macadamia nuts -- in example 3 above, 0 calories is calculated for macadamia nuts As you can see, it is very important to pay attention to this warning and understand why you are getting it. This way you will know if you need to edit the recipe by adjusting the affected ingredient(s) further to get an accurate NA. [ Top of Page ] 24. Or IngredientsQ: Any thoughts on how to deal with the "OR" question? If I place the "other" ingredient into the notes area, it will be lost to the ingredients list. For example, 1 vanilla bean or 1 1/2 teaspoons vanilla extract. A: What I do is to put the word OR all by itself on an ingredient line and follow it up with the suggested substitute. This would probably mess up your nutritional information for the recipe, if that is important to you, and you probably would not find that recipe in the "What can I make for Dinner" feature unless you had both the ingredient and its substitute. But you could search for it. If the substitute is only a short phrase, I type it in at the end of the main ingredient name (2 cups apple or quince, chopped). This too would probably puzzle the nutritional analysis, but, again, search would find it. Another thing you could do is: 1 vanilla bean Where each of these lines above are on their own row in the ingredients and "OR" is labeled as text and vanilla extract is labeled with the nutritional link removed. Or type it like this: 1 vanilla bean or 1 1/2 tsp. vanilla extract where "vanilla bean or 1 1/2 tsp.. vanilla extract" is the ingredient and linked to 1 vanilla bean. [ Top of Page ] 25. Parsing IngredientsQ: When using the Import Assistant to copy and paste from an Internet site I am having problems with the preparation field. Every time there is a multiple preparation (like 1 bunch parsley, stems removed, finely chopped) the second part of it is entered as another ingredient ("stems removed" is in preparation and "finely chopped" goes on to the next ingredient line. What am I doing wrong? A. I recommend just Copying and Pasting the information where it belongs. It's hard for the MasterCook parser to denote where preparation methods start and stop. It imports this way too, if you import a text version. However, if you import a MasterCook 5.0/6.0 formatted recipe, the XML code tells MasterCook exactly where the prep methods start and stop. [ Top of Page ] 26. Recognizing IngredientsQ: I added an ingredient to the ingredient list and filled out the nutrition information. However, when I use the ingredient in a recipe and click to analyze the recipe it tells me the ingredient isn't on the list and will not be counted in the recipe. Has anyone else encountered this problem? Does anyone know what I can do? A: There are a couple of things you can try. First, make sure the ingredient and its nutritional information are saved. You can verify this by going into the ingredient list and using the fast fill feature by typing in the name of the ingredient you added. Verify the information is correct. Second, in the recipe editor let the fast fill feature fill in the name of the ingredient. If you wish to use another name than the fast fill you will have to link the ingredient which can be accomplished by double clicking on the ingredient and selecting the ingredient. [ Top of Page ] 27. Use Last Saved Source in New RecipesQ: How does the "Use Last Saved Source in New Recipes" preference setting work? A: This works for Recipe Edit and the Import Assistant (IA). I can paste text into the Recipe Editor or the IA for the fields in the More Info Tab, and when I start a new recipe, these fields are already filled in with the text from the previous recipe. 1. Paste some text into the IA. Is the same text in the source field for your new recipe? Select Save Recipe and New Recipe again. Notice the text appears in the Source field? Now delete the text from the Source field (highlight it and press the Delete key). Then press the Save Recipe and New Recipe buttons. Notice the text is now gone? [ Top of Page ] 28. Use Ratings for WW PointsPart I: I like to get a printed copy of the Recipe Title, Calories, Total Fat, and Dietary Fiber--then I use my WW calculator when I'm not at the computer (sitting in traffic, airplanes, waiting for appointments, etc.) to get the points and write it on the printed copy. When I get back to the computer.... Part II: I have set up the rating system in MasterCook like this: WW (0-9), WW (10+), WW (20+). (Yes, I do know that each rate is capable of handling 0-10 (11 numbers), but I wanted each rate to begin on the ten, just more standard that way.) I look up each recipe on my print out and assign it the correct rating range and then adjust the slider to the actual points, like this: This I have found is the best way because it is a searchable and sortable field. That means that if I need a dish (or whatever) that is less than 7 points (or whatever), I can ask the program to search it out for me, and with Advanced Search can limit it, too; (Mexican, Side Dish, With Rice, Excluding Beans, etc.) Awesome, huh? Now I must tell you that there is a trick that you need to do in version 5.x (fiber exports in version 6+) in order to get the print out like I just described to you (It sounds harder than it is): 1. Under the File menu choose Edit Print Design. In the window at the bottom, you will find the Palette button -- select it. In the pop-up window that results... 2. Select the "Hide" tab and see if the design currently displayed had "Directions" on that "Hide" tab-page. If not, find a design that does, then... 3. Hide everything except Title & Nutrition Facts. Now move your mouse over to the part of the page display (on your left). Each one of the things (words, #s, lines) is an object. Some of these objects are grouped together and some are grouped together, yet again. Go through Nutrition Facts Objects one by one and... (a). Ungroup (keep watch on Publish Palette window Object tab-page at the bottom, when you select some thing that is grouped, it will tell you, and then you can hit that button to ungroup it). You won't have to do this step with everything. (b). Select the OBJECT again and then right click it (a menu pops up). Choose 'Name.' In the Message box type in any name that you wish to give it (1,2,3..a,b,c). Now if you go to the Hide tab of the Print Palette window, you will see that (1,2,3..a,b,c) is now a hideable item. Hints: 4. At the end you will only have left Title, Calories (+ it's value), Total Fat (+ it's value), and Dietary Fiber (+ it's number). I also suggest that you leave one of the line objects to serve as dividers when you print and one empty box (non-printing) object to serve as spacer. 5. Arrange all as you would like to see it. Put the empty box (non-printing) object at the top. Make sure that Title has no other object on its' "line." Put the line object at the bottom of your collection of objects. 6. On the Publish Palette window go to the Page tab. Select 2 Columns. Select Start One After Another. The fiber exports in versions 6+. [ Top of Page ] 29. Variable Ingredient AmountsQ: Sometimes I need to enter 1 or 2 cloves of garlic into a recipe. How do I enter that into the quantity field? A: I enter it like this: 1 clove garlic (1 to 2) where (1 to 2) is in the ingredient section. I then link the ingredient to garlic so that it can give me an accurate nutritional analysis. Some people put (1 to 2) in the prep. section. The reason I put it in the ingredient section is so that it will print in my shopping list, and I will know that I may need more than 1 clove. (The prep. section doesn't print on the shopping list.) Of course the downside to doing this is the shopping list won't be able to combine ingredient names. If you have another recipe that has "garlic," it won't combine "garlic" with "garlic (1 to 2)" because they are not the exact same name. (I would rather it list the ingredient twice in my shopping list than not know I have a variable amount of an ingredient.) Others may give you their ideas as well. We cannot enter the quantities so that they re-scale right. This is true when we put the (1-2) in the preparation field, too. Here are a few ideas that will re-scale but won't be added to the shopping list. 1 clove garlic, double to taste These will re-scale and be entered into a shopping list: 4 small pattypan squash, plus 1 1/2 cups flour, plus If you have version 5 or 6, you could use the compound unit (to-3 teaspoons) but it will not re-scale or go into the shopping list: 2 to-3 teaspoons vanilla In MasterCook versions 5.x/6.0 the compound measures don't always import to older versions of MasterCook. [ Top of Page ] 30. Yield UnitsQ. I realize that it's possible to enter anything into the unit field, but if you do that how does the program properly figure the nutrition? Also, I haven't checked yet to see how this would come out on a shopping list. Has anyone worked with this yet? A. The yield unit is not used for nutrition. It is there to help the cook judge how many to make or serve: batter makes 12 crepes; or serve 3-oz portions; bread recipe make 1 lb-loaf. A dip that yields 1 cup and feeds 8 helps me to put 2 tablespoons on each plate. CAUTION: Although it is possible to enter (type in) more than one word (even including a number) into Yield's Unit field, it might not be such a good idea to do so. There have been some problems reported when more than one word, or when numbers, are included in that field. If you look at the drop-down list of choices there, you'll see that each is one word. You don't have to pick one of those things in the list, necessarily. You could probably safely express the yield as 24 "cookies" or 2 "pies" if you wanted, but 2 "9-inch one crust pie shells" could cause problems when you move those recipes around or try to import them after export. It's happened! Our first take on a general rule -- just to be on the safe side -- is to avoid numbers in that field and to keep the Unit name one word. [ Top of Page ] |
