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Cookbook Software - Page 2

post #21 of 30
Thread Starter 
Quote:
Originally Posted by ShooterRick View Post

The format below is better inside the program but this is what it will figure and do with ease.

 

 

ShooterRicks Beef Jerky

This is a recipe utilizing a depredator

5  lbs beef strips, sliced
1 Tbsp Cajun spice
2 Tbsp seasoned salt
1 Tbsp black pepper freshly ground
1 tsp hot sauce
3 Tbsp liquid smoke
1/2 cup Soy sauce
1/2  cup BBQ sauce

 

1. Combine all but beef well.  Place in a large zip lock bag or covered bowl and add beef strips trimmed of fat and cut across the grain.

2. Marinate for at least 12 hrs or overnight.

3. Place in depredator set at 150F for 6 hours or until desired consistency is reached.

 

Servings: 50
Yield: 2 lbs more or less

Cooking Times
Preparation Time: 12 hours
Cooking Time: 6 hours
Inactive Time: 17 minutes
Total Time: 18 hours and 17 minutes

Nutrition Facts
Serving size: 1/50 of a recipe (2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 84.17
Calories From Fat (41%) 34.51
% Daily Value
Total Fat 3.84g 6%
Saturated Fat 1.58g 8%
Cholesterol 30.84mg 10%
Sodium 484.25mg 20%
Potassium 160.58mg 5%
Total Carbohydrates 1.91g <1%
Fiber 0.16g <1%
Sugar 1.23g
Protein 9.86g 20%

Recipe Type: Snack

 

 


Rick

Were you able to import it from another program or did you enter it by hand? If so how did you do it? I have a ton of scanned recipes and that is what I am really looking to do and be able to edit

Thanks

Gary
 

post #22 of 30

I copied from my files and under actions there is a capture recipe function.  Open it and paste.  Then you can edit it and add any info you want .

 

Quote:
Originally Posted by Scarbelly View Post




Rick

Were you able to import it from another program or did you enter it by hand? If so how did you do it? I have a ton of scanned recipes and that is what I am really looking to do and be able to edit

Thanks

Gary
 

post #23 of 30

Oh dont use that recipe.  it is missing 1/2 cup Lee Perons.  LOL

post #24 of 30

Another recipe for Brats I used the capture function of the software.  It was pretty easy once I read the help section for the feature.

 

ShooterRicks Attitude Brats

5 lbs ground pork
1 Tbs ground coriander
1.5 tsp paprika
1 tsp ground black pepper
2 Tbs Kosher salt
2 tsp dried rosemary
4 tsp sugar
2 tsp cayenne pepper
1 Tbs sage
1.5 Tbs dry mustard
1 tsp nutmeg
1/4 cup soy concentrate
1 cup cold water

1. Mix all spices and cold water together and mix well into meat.  Stuff hog casings and form links.   Use or freeze promptly.

Servings: 25
Yield: 5 lbs

Nutrition Facts
Serving size: 1/25 of a recipe (3.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 244.6
Calories From Fat (72%) 174.92
% Daily Value
Total Fat 19.42g 30%
Saturated Fat 7.17g 36%
Cholesterol 65.32mg 22%
Sodium 502.56mg 21%
Potassium 273.39mg 8%
Total Carbohydrates 1.1g <1%
Fiber 0.23g <1%
Sugar 0.73g
Protein 15.47g 31%

 

post #25 of 30

Observation.  By copy and paste I have been able to almost seemlessly capture my recipes off this forum to the program with the capture recipe function.

post #26 of 30

Looks like this might need to be a WIKI.

post #27 of 30

Well once I become more familiar with this program I will certainly consider a wiki. 

post #28 of 30
Thread Starter 

Well gang I think we have found a winner. Both Rick and I have been working with this software for a couple of days and with his finds and mine I think this is going to be a great program for SMF users. I am contacting the tech team to get some clarification and to ask them if they have a WIKI format we can use for you but this is one powerful program for sure.   Stand by for a couple of days and we should have a pretty good review for you

post #29 of 30

I'm pretty stuck on my old DOS based recipe program, but would like to hear features.  In particular, does it have the ability to embed pictures?

 

I think I remember hearing that it did dietary analysis of recipes.  I have used a windows program called Mastercook that claimed to do that also.  It was okay as far as it went, but required that you enter your ingredients in a particular form to get recognized in the nutrition database. 

post #30 of 30
Thread Starter 
Quote:
Originally Posted by dale5351 View Post

I'm pretty stuck on my old DOS based recipe program, but would like to hear features.  In particular, does it have the ability to embed pictures?

 

I think I remember hearing that it did dietary analysis of recipes.  I have used a windows program called Mastercook that claimed to do that also.  It was okay as far as it went, but required that you enter your ingredients in a particular form to get recognized in the nutrition database. 


Dale

This does allow you to embed photos and does the dietary annalysis based on the huge database it has. If your ingredient is not in the database, you can add it as I did today for several items. It takes only a couple of minutes to add an ingretinet including the search time on the internet.

As far as Mastercook, this program allows you to import your recipes directly into the database,    Both Rick and I are using formats that are not supported to the import is slightly more cumbersome but very easy and fast.   Below is a recipe with the dietary info for your review

 

Andouille Sausage and Cornbread  Stuffing

3 Tbsp butter
3 cups celery chopped
2 cups onion chopped
8  links Andouille Sausage  chopped
1 tsp dried thyme
1 tsp dried sage
1 cup Green onion chopped
8 cups Corn bread crumbs dried in the oven
2-3  cups chicken stock or canned chicken broth

1. In a large skillet over medium high heat, melt the butter.

2. Add the celery and onion to the pan and cook until the vegetables are soft, about 8 minutes.

3. Stir in the sausage, thyme, sage and green onions and transfer the mixture to a large bowl.

4. Stir in the cornbread and about half of the stock. Mix well. Add additional stock until the stuffing is moist but not wet. The stuffing should be moist enough to stick together when mounded on a large spoon.

5. Season to taste with salt and pepper.

6. Generously grease a shallow casserole or baking dish with butter.

7. Loosely spoon the stuffing into the dish.

8. Cover the pan with foil and bake for 20 minutes.

9. Remove the foil to let the top brown and bake an additional 20-25 minutes.

Servings: 10

Oven Temperature: 350°F

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 45 minutes

Nutrition Facts
Serving size: 1/10 of a recipe (9.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 210.7
Calories From Fat (50%) 105.32
% Daily Value
Total Fat 10.79g 17%
Saturated Fat 5.43g 27%
Cholesterol 76.36mg 25%
Sodium 425.19mg 18%
Potassium 173.95mg 5%
Total Carbohydrates 8.16g 3%
Fiber 1.48g 6%
Sugar 2.28g
Protein 16.05g 32%

 


 

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