Skinny Cow/Slim Cow

Thanks for the heads up, Lee. I did get to listen to it.

--
Wendy
http://griffinsflight.com/Quilting/quilt1.htm
de-fang email address to reply


"Miss Violette" wrote in message
...
LOL, it was a shorter segment than I expected but very interesting. she
discussed, kinds of soy replacements and other meat replacements. The
other
segment was on squid, a good recipe if you eat it, Lee

Thanks for the websites. I've bookmarked them and will peak around when time
allows. The second one didn't play any music for me, maybe because I didn't get
far into it?

Yes, you do have to know the nutrients in order to input ingredients. This
information can be easily found on the back of most boxes/packages. G That's
how I do it anyway. I carry the wrappers into my office, input them into the
ingredient list, then toss 'em away. They are there if I ever decide I need them
for something, or just want to check out calorie/point counts. I think I've gone
as far as even putting in the fish purchased from Trader Joe's. I can get anal
about some of these things. G

I suppose WW could be worried about lawsuits, but since the point system is
*theirs*, I don't see where they would have to share anything. Marketing software
would be a given route for them to follow - in my view anyway. Then again, I am
very ignorant where all these laws are concerned.

Joyce

On Sun, 07 Mar 2004 11:59:02 -0800, Fred wrote:

That allrecipes site looks interesting and is now bookmarked.

I don't think I saved those MC sites. I just plugged in Master Cook
and Mastercook, separately and went from there on a search engine.

I have not added my own ingredients - give me time, I only installed
it on Friday (G) I guess you would need to know all of its nutrients,
though.

WW is cautious but clearly has gone high-tech with the online stuff.
I guess they probably don't want to share profits or royalties???

Oh, wait, I did bookmark them in IE (I usually use mozilla)

http://www.geocities.com/NapaValley/...astercook.html

And here's one that has music which is a trip (G):

http://www.lyons.netfirms.com/

On Sun, 07 Mar 2004 11:08:14 -0600, Joyce wrote:

I haven't really ever looked for any mastercook recipe sites, let alone ones
specifically for ww. I seem to just use what's posted here on occassion. And in
the version I have, there are a ton of recipes I haven't even looked at yet. G
My daughter swears by the website www.allrecipes.com . I haven't looked at it,
don't know if it exports for mastercook or not, but I do know that what she has
made from there has always been delicious.

What website did you get the seafood recipes from, please do share! The import
thing you said you used sounds neat - will have to give it a try. I'm still
learning the program myself, even after using it for several years. I think I get
comfortable doing things the way I always have, that I don't venture too far past
that. Have you added any of your own ingredients to the ingredient list? That
took me awhile to figure out, think I was just afraid. But overall, has turned
out to be the best thing I ever learned. Even my bread is in the ingredient list
now (for when I make stuffing, etc.).

I don't know what it is with ww. They don't want anyone else using their
calculations or making products to aid their customers. Yet they won't delve into
that venue themselves. I see a huge money making opportunity for them if they
would consider it.

Joyce

On Sun, 07 Mar 2004 07:26:59 -0800, Fred wrote:

Yes, I don't even know what a MENU item is (G)

Okay, I will consider upgrading. I saved that software outlet's link
you posted again the other day.

I did some quick looking on the web for Master Cook recipes and found
some. Have you found any WW's Mastercook sites. I found one but the
link appeared broken.

I did grab some seafood recipes from some site and was able able to
just use IMPORT from the file menu and the GROUP listing (one text
file in, I guess, appropriate MC format had a whole bunch of recipes
in the one file) imported as a whole series of separate recipes - that
was slick.

I think being able to analyze ingredient lists will be its most
important aspect. Too bad they can't reach an accord with WW to also
provide points directly. I bet someone could create some form of
macro's to copy data from a "recipe card" in MC and copy/paste to an
excel spreadsheet or the point's calc and automate the process (G)



On Sun, 07 Mar 2004 02:14:38 -0600, Joyce wrote:

Truthfully? I have updated the versions several times, have not really noticed
any differences in appearances or how it works. I'm thinking that most of the
changes are only in the foods that are included in the database. IF you decide
you want to update anyway, I'd do it before you add too much to your current
program. The last time I updated, my lists did not automatically transfer into
the new program. I had to manually search out the libraries and move them - they
still aren't being recognized ... I'm still rebuilding. The cookbooks were a bit
easier to move, but tricky to get to show up once I did move them.

I haven't played with the cut and paste to a different cookbook - what I usually
end up doing is to email myself (export?) the recipe, then import it into whatever
cookbook I want. When importing, it took me quite a while to figure out the
import tool. Click on tools --- import assistant. Once there, cut and paste the
ingredients into the box that popped up. Highlight what you just pasted (that
took me quite awhile to figure out), look at the bottom and choose where you want
the highlighted stuff to be moved to (ingredients) then click on *move to recipe*.
Go back, cut and paste directions - go through same process. When finished, click
on done. Now that I just typed all of that it dawned on me that you could
probably paste the entire recipe into the box, then just highlight the parts you
want moved, where you want them ... until the entire recipe is moved. Once done,
I find I sometimes have to tweak things a bit in the recipe to make it work ...
ingredients listed a little differently or moving things like small, diced, etc.
to the optional column. Once you do figure it out, it goes really quickly. I
don't know why you couldn't categorize your recipe when entering - maybe because
it was a menu item? That's a problem I haven't run into, but I also haven't
entered any menu items.

Joyce

On Fri, 05 Mar 2004 13:42:36 -0800, Fred wrote:

HEY (G)

I finally, after having Mastercook sitting in on a shelf for months
(more?) installed the cheap version I bought used. Ver 4, I guess.

Fascinating. Altho, its interface is/was a bit confusing...

But I see you can cut or copy to the clipboard and then paste them
into another cookbook??? I can see how to copy but am trying to paste
them into Freds Cookbook. I don't see how to do that once they are in
the clipboard.

I entered with some messups, the shrimp recipe. At first I guess I
made it a menu item (G)

I also could not categorize it when entering but then could later.

So is the newer version a lot better?



On Fri, 05 Mar 2004 02:34:28 -0600, Joyce wrote:

Nope, I didn't ever run the points on this - but I did now ... just for you. Have
no idea as to how many servings, so the point amount is for the entire recipe -
divide as necessary.

With butter: 881calories/44g fat/trace fiber = 21.29 US points
without butter: 678 calories/21g fat/trace fiber = 15.31 US points

Joyce

On Thu, 04 Mar 2004 18:15:48 -0800, Fred wrote:

Kick whatever is what I need after a day of telemark skiing.

Tequila Shrimp (or whatever)

2 Tbl butter (I did not use this)
1 Tbl olive oil
2 large cloves garlic minced
1 pound med shrimp, peeled, deveined.
2 Tbl tequila
1 Tbl fresh lime juice
1/4 t crushed red pepper flakes

Heat butter/oil in 10-inch skillet over medium heat. Add garlic and
cook 30 seconds. Add shrimp (or whatever) and cook, stirring
occasionally, 2 minutes (adjust for your seafood). Stir in tequila
and lime juice and pepper flakes. Cook 2 minutes or until most liquid
evaporates and shrimp are pink and glazed.

SERVE

I think Joyce may have done the points but I don't recall.

ENJOY.

On Thu, 04 Mar 2004 15:01:03 GMT, "frood"
wrote:

Ok, I skipped most of this thread cuz it went from ice cream, which I don't
care for, to seafood, which I can't eat. However, the word tequila found
it's way to me! I do eat a vegetarian scallop product, and that
tequila/lime/garlic sauce sounds fabu! I do know exactly where my tequila
is, so would you care to share the recipe?

I'll post my Windowsill Margarita recipe if anybody wants. 5pts for a jumbo,
kick-@$$ glass!

I guess I'm surprised that MasterCook was that sophisticated 'back
then.' Being able to calculate based on teaspoons and tablespoons and
cups, etc is impressive. I can see where using cans of this and
slices of that of commercial products makes calculating recipes easy.
I will have to explore this more.

On Mon, 08 Mar 2004 01:58:52 -0600, Joyce wrote:

Thanks for the websites. I've bookmarked them and will peak around when time
allows. The second one didn't play any music for me, maybe because I didn't get
far into it?

Yes, you do have to know the nutrients in order to input ingredients. This
information can be easily found on the back of most boxes/packages. G That's
how I do it anyway. I carry the wrappers into my office, input them into the
ingredient list, then toss 'em away. They are there if I ever decide I need them
for something, or just want to check out calorie/point counts. I think I've gone
as far as even putting in the fish purchased from Trader Joe's. I can get anal
about some of these things. G

I suppose WW could be worried about lawsuits, but since the point system is
*theirs*, I don't see where they would have to share anything. Marketing software
would be a given route for them to follow - in my view anyway. Then again, I am
very ignorant where all these laws are concerned.

Joyce

On Sun, 07 Mar 2004 11:59:02 -0800, Fred wrote:

That allrecipes site looks interesting and is now bookmarked.

I don't think I saved those MC sites. I just plugged in Master Cook
and Mastercook, separately and went from there on a search engine.

I have not added my own ingredients - give me time, I only installed
it on Friday (G) I guess you would need to know all of its nutrients,
though.

WW is cautious but clearly has gone high-tech with the online stuff.
I guess they probably don't want to share profits or royalties???

Oh, wait, I did bookmark them in IE (I usually use mozilla)

http://www.geocities.com/NapaValley/...astercook.html

And here's one that has music which is a trip (G):

http://www.lyons.netfirms.com/

On Sun, 07 Mar 2004 11:08:14 -0600, Joyce wrote:

I haven't really ever looked for any mastercook recipe sites, let alone ones
specifically for ww. I seem to just use what's posted here on occassion. And in
the version I have, there are a ton of recipes I haven't even looked at yet. G
My daughter swears by the website www.allrecipes.com . I haven't looked at it,
don't know if it exports for mastercook or not, but I do know that what she has
made from there has always been delicious.

What website did you get the seafood recipes from, please do share! The import
thing you said you used sounds neat - will have to give it a try. I'm still
learning the program myself, even after using it for several years. I think I get
comfortable doing things the way I always have, that I don't venture too far past
that. Have you added any of your own ingredients to the ingredient list? That
took me awhile to figure out, think I was just afraid. But overall, has turned
out to be the best thing I ever learned. Even my bread is in the ingredient list
now (for when I make stuffing, etc.).

I don't know what it is with ww. They don't want anyone else using their
calculations or making products to aid their customers. Yet they won't delve into
that venue themselves. I see a huge money making opportunity for them if they
would consider it.

Joyce

On Sun, 07 Mar 2004 07:26:59 -0800, Fred wrote:

Yes, I don't even know what a MENU item is (G)

Okay, I will consider upgrading. I saved that software outlet's link
you posted again the other day.

I did some quick looking on the web for Master Cook recipes and found
some. Have you found any WW's Mastercook sites. I found one but the
link appeared broken.

I did grab some seafood recipes from some site and was able able to
just use IMPORT from the file menu and the GROUP listing (one text
file in, I guess, appropriate MC format had a whole bunch of recipes
in the one file) imported as a whole series of separate recipes - that
was slick.

I think being able to analyze ingredient lists will be its most
important aspect. Too bad they can't reach an accord with WW to also
provide points directly. I bet someone could create some form of
macro's to copy data from a "recipe card" in MC and copy/paste to an
excel spreadsheet or the point's calc and automate the process (G)



On Sun, 07 Mar 2004 02:14:38 -0600, Joyce wrote:

Truthfully? I have updated the versions several times, have not really noticed
any differences in appearances or how it works. I'm thinking that most of the
changes are only in the foods that are included in the database. IF you decide
you want to update anyway, I'd do it before you add too much to your current
program. The last time I updated, my lists did not automatically transfer into
the new program. I had to manually search out the libraries and move them - they
still aren't being recognized ... I'm still rebuilding. The cookbooks were a bit
easier to move, but tricky to get to show up once I did move them.

I haven't played with the cut and paste to a different cookbook - what I usually
end up doing is to email myself (export?) the recipe, then import it into whatever
cookbook I want. When importing, it took me quite a while to figure out the
import tool. Click on tools --- import assistant. Once there, cut and paste the
ingredients into the box that popped up. Highlight what you just pasted (that
took me quite awhile to figure out), look at the bottom and choose where you want
the highlighted stuff to be moved to (ingredients) then click on *move to recipe*.
Go back, cut and paste directions - go through same process. When finished, click
on done. Now that I just typed all of that it dawned on me that you could
probably paste the entire recipe into the box, then just highlight the parts you
want moved, where you want them ... until the entire recipe is moved. Once done,
I find I sometimes have to tweak things a bit in the recipe to make it work ...
ingredients listed a little differently or moving things like small, diced, etc.
to the optional column. Once you do figure it out, it goes really quickly. I
don't know why you couldn't categorize your recipe when entering - maybe because
it was a menu item? That's a problem I haven't run into, but I also haven't
entered any menu items.

Joyce

On Fri, 05 Mar 2004 13:42:36 -0800, Fred wrote:

HEY (G)

I finally, after having Mastercook sitting in on a shelf for months
(more?) installed the cheap version I bought used. Ver 4, I guess.

Fascinating. Altho, its interface is/was a bit confusing...

But I see you can cut or copy to the clipboard and then paste them
into another cookbook??? I can see how to copy but am trying to paste
them into Freds Cookbook. I don't see how to do that once they are in
the clipboard.

I entered with some messups, the shrimp recipe. At first I guess I
made it a menu item (G)

I also could not categorize it when entering but then could later.

So is the newer version a lot better?



On Fri, 05 Mar 2004 02:34:28 -0600, Joyce wrote:

Nope, I didn't ever run the points on this - but I did now ... just for you. Have
no idea as to how many servings, so the point amount is for the entire recipe -
divide as necessary.

With butter: 881calories/44g fat/trace fiber = 21.29 US points
without butter: 678 calories/21g fat/trace fiber = 15.31 US points

Joyce

On Thu, 04 Mar 2004 18:15:48 -0800, Fred wrote:

Kick whatever is what I need after a day of telemark skiing.

Tequila Shrimp (or whatever)

2 Tbl butter (I did not use this)
1 Tbl olive oil
2 large cloves garlic minced
1 pound med shrimp, peeled, deveined.
2 Tbl tequila
1 Tbl fresh lime juice
1/4 t crushed red pepper flakes

Heat butter/oil in 10-inch skillet over medium heat. Add garlic and
cook 30 seconds. Add shrimp (or whatever) and cook, stirring
occasionally, 2 minutes (adjust for your seafood). Stir in tequila
and lime juice and pepper flakes. Cook 2 minutes or until most liquid
evaporates and shrimp are pink and glazed.

SERVE

I think Joyce may have done the points but I don't recall.

ENJOY.

On Thu, 04 Mar 2004 15:01:03 GMT, "frood"
wrote:

Ok, I skipped most of this thread cuz it went from ice cream, which I don't
care for, to seafood, which I can't eat. However, the word tequila found
it's way to me! I do eat a vegetarian scallop product, and that
tequila/lime/garlic sauce sounds fabu! I do know exactly where my tequila
is, so would you care to share the recipe?

I'll post my Windowsill Margarita recipe if anybody wants. 5pts for a jumbo,
kick-@$$ glass!

Ya know, I still don't enter *can* into the program as a quantity - generally
enter the oz listed on the can itself. I haven't quite figured out how the
program will be able to interpret the difference between a 14 oz can and a 28 oz
can, based on nutritional data I've entered that is per cup or gram or whatever.
G So for now, I continue to play things very safe - entering more official
quantities and making notes such as *1 large can or 2 small cans* in the last
field.

I do think this was a pretty sophisticated program when it was first released,
kind of ahead of it's times. I was very surprised to learn that it had gone out
of publication for awhile, before a different vendor picked it back up. Maybe
just too much effort involved for people to transfer all their recipes to a
computer based system?

Joyce

On Mon, 08 Mar 2004 06:20:06 -0800, Fred wrote:

I guess I'm surprised that MasterCook was that sophisticated 'back
then.' Being able to calculate based on teaspoons and tablespoons and
cups, etc is impressive. I can see where using cans of this and
slices of that of commercial products makes calculating recipes easy.
I will have to explore this more.

On Mon, 08 Mar 2004 01:58:52 -0600, Joyce wrote:

Thanks for the websites. I've bookmarked them and will peak around when time
allows. The second one didn't play any music for me, maybe because I didn't get
far into it?

Yes, you do have to know the nutrients in order to input ingredients. This
information can be easily found on the back of most boxes/packages. G That's
how I do it anyway. I carry the wrappers into my office, input them into the
ingredient list, then toss 'em away. They are there if I ever decide I need them
for something, or just want to check out calorie/point counts. I think I've gone
as far as even putting in the fish purchased from Trader Joe's. I can get anal
about some of these things. G

I suppose WW could be worried about lawsuits, but since the point system is
*theirs*, I don't see where they would have to share anything. Marketing software
would be a given route for them to follow - in my view anyway. Then again, I am
very ignorant where all these laws are concerned.

Joyce

On Sun, 07 Mar 2004 11:59:02 -0800, Fred wrote:

That allrecipes site looks interesting and is now bookmarked.

I don't think I saved those MC sites. I just plugged in Master Cook
and Mastercook, separately and went from there on a search engine.

I have not added my own ingredients - give me time, I only installed
it on Friday (G) I guess you would need to know all of its nutrients,
though.

WW is cautious but clearly has gone high-tech with the online stuff.
I guess they probably don't want to share profits or royalties???

Oh, wait, I did bookmark them in IE (I usually use mozilla)

http://www.geocities.com/NapaValley/...astercook.html

And here's one that has music which is a trip (G):

http://www.lyons.netfirms.com/

On Sun, 07 Mar 2004 11:08:14 -0600, Joyce wrote:

I haven't really ever looked for any mastercook recipe sites, let alone ones
specifically for ww. I seem to just use what's posted here on occassion. And in
the version I have, there are a ton of recipes I haven't even looked at yet. G
My daughter swears by the website www.allrecipes.com . I haven't looked at it,
don't know if it exports for mastercook or not, but I do know that what she has
made from there has always been delicious.

What website did you get the seafood recipes from, please do share! The import
thing you said you used sounds neat - will have to give it a try. I'm still
learning the program myself, even after using it for several years. I think I get
comfortable doing things the way I always have, that I don't venture too far past
that. Have you added any of your own ingredients to the ingredient list? That
took me awhile to figure out, think I was just afraid. But overall, has turned
out to be the best thing I ever learned. Even my bread is in the ingredient list
now (for when I make stuffing, etc.).

I don't know what it is with ww. They don't want anyone else using their
calculations or making products to aid their customers. Yet they won't delve into
that venue themselves. I see a huge money making opportunity for them if they
would consider it.

Joyce

On Sun, 07 Mar 2004 07:26:59 -0800, Fred wrote:

Yes, I don't even know what a MENU item is (G)

Okay, I will consider upgrading. I saved that software outlet's link
you posted again the other day.

I did some quick looking on the web for Master Cook recipes and found
some. Have you found any WW's Mastercook sites. I found one but the
link appeared broken.

I did grab some seafood recipes from some site and was able able to
just use IMPORT from the file menu and the GROUP listing (one text
file in, I guess, appropriate MC format had a whole bunch of recipes
in the one file) imported as a whole series of separate recipes - that
was slick.

I think being able to analyze ingredient lists will be its most
important aspect. Too bad they can't reach an accord with WW to also
provide points directly. I bet someone could create some form of
macro's to copy data from a "recipe card" in MC and copy/paste to an
excel spreadsheet or the point's calc and automate the process (G)



On Sun, 07 Mar 2004 02:14:38 -0600, Joyce wrote:

Truthfully? I have updated the versions several times, have not really noticed
any differences in appearances or how it works. I'm thinking that most of the
changes are only in the foods that are included in the database. IF you decide
you want to update anyway, I'd do it before you add too much to your current
program. The last time I updated, my lists did not automatically transfer into
the new program. I had to manually search out the libraries and move them - they
still aren't being recognized ... I'm still rebuilding. The cookbooks were a bit
easier to move, but tricky to get to show up once I did move them.

I haven't played with the cut and paste to a different cookbook - what I usually
end up doing is to email myself (export?) the recipe, then import it into whatever
cookbook I want. When importing, it took me quite a while to figure out the
import tool. Click on tools --- import assistant. Once there, cut and paste the
ingredients into the box that popped up. Highlight what you just pasted (that
took me quite awhile to figure out), look at the bottom and choose where you want
the highlighted stuff to be moved to (ingredients) then click on *move to recipe*.
Go back, cut and paste directions - go through same process. When finished, click
on done. Now that I just typed all of that it dawned on me that you could
probably paste the entire recipe into the box, then just highlight the parts you
want moved, where you want them ... until the entire recipe is moved. Once done,
I find I sometimes have to tweak things a bit in the recipe to make it work ...
ingredients listed a little differently or moving things like small, diced, etc.
to the optional column. Once you do figure it out, it goes really quickly. I
don't know why you couldn't categorize your recipe when entering - maybe because
it was a menu item? That's a problem I haven't run into, but I also haven't
entered any menu items.

Joyce

On Fri, 05 Mar 2004 13:42:36 -0800, Fred wrote:

HEY (G)

I finally, after having Mastercook sitting in on a shelf for months
(more?) installed the cheap version I bought used. Ver 4, I guess.

Fascinating. Altho, its interface is/was a bit confusing...

But I see you can cut or copy to the clipboard and then paste them
into another cookbook??? I can see how to copy but am trying to paste
them into Freds Cookbook. I don't see how to do that once they are in
the clipboard.

I entered with some messups, the shrimp recipe. At first I guess I
made it a menu item (G)

I also could not categorize it when entering but then could later.

So is the newer version a lot better?



On Fri, 05 Mar 2004 02:34:28 -0600, Joyce wrote:

Nope, I didn't ever run the points on this - but I did now ... just for you. Have
no idea as to how many servings, so the point amount is for the entire recipe -
divide as necessary.

With butter: 881calories/44g fat/trace fiber = 21.29 US points
without butter: 678 calories/21g fat/trace fiber = 15.31 US points

Joyce

On Thu, 04 Mar 2004 18:15:48 -0800, Fred wrote:

Kick whatever is what I need after a day of telemark skiing.

Tequila Shrimp (or whatever)

2 Tbl butter (I did not use this)
1 Tbl olive oil
2 large cloves garlic minced
1 pound med shrimp, peeled, deveined.
2 Tbl tequila
1 Tbl fresh lime juice
1/4 t crushed red pepper flakes

Heat butter/oil in 10-inch skillet over medium heat. Add garlic and
cook 30 seconds. Add shrimp (or whatever) and cook, stirring
occasionally, 2 minutes (adjust for your seafood). Stir in tequila
and lime juice and pepper flakes. Cook 2 minutes or until most liquid
evaporates and shrimp are pink and glazed.

SERVE

I think Joyce may have done the points but I don't recall.

ENJOY.

On Thu, 04 Mar 2004 15:01:03 GMT, "frood"
wrote:

Ok, I skipped most of this thread cuz it went from ice cream, which I don't
care for, to seafood, which I can't eat. However, the word tequila found
it's way to me! I do eat a vegetarian scallop product, and that
tequila/lime/garlic sauce sounds fabu! I do know exactly where my tequila
is, so would you care to share the recipe?

I'll post my Windowsill Margarita recipe if anybody wants. 5pts for a jumbo,
kick-@$$ glass!

Would you believe I was talking in the first HOME computer, an
Osborne, since the then other half wanted it for entering recipes. I
did take issue with the idea of her (or me) re-entering all of that
data. But as a former computer programmer I finally did it. Recipes
never did get entered but the rest is history as is the "other half"
(G)

On Tue, 09 Mar 2004 00:05:23 -0600, Joyce wrote:

Ya know, I still don't enter *can* into the program as a quantity - generally
enter the oz listed on the can itself. I haven't quite figured out how the
program will be able to interpret the difference between a 14 oz can and a 28 oz
can, based on nutritional data I've entered that is per cup or gram or whatever.
G So for now, I continue to play things very safe - entering more official
quantities and making notes such as *1 large can or 2 small cans* in the last
field.

I do think this was a pretty sophisticated program when it was first released,
kind of ahead of it's times. I was very surprised to learn that it had gone out
of publication for awhile, before a different vendor picked it back up. Maybe
just too much effort involved for people to transfer all their recipes to a
computer based system?

Joyce

On Mon, 08 Mar 2004 06:20:06 -0800, Fred wrote:

I guess I'm surprised that MasterCook was that sophisticated 'back
then.' Being able to calculate based on teaspoons and tablespoons and
cups, etc is impressive. I can see where using cans of this and
slices of that of commercial products makes calculating recipes easy.
I will have to explore this more.

On Mon, 08 Mar 2004 01:58:52 -0600, Joyce wrote:

Thanks for the websites. I've bookmarked them and will peak around when time
allows. The second one didn't play any music for me, maybe because I didn't get
far into it?

Yes, you do have to know the nutrients in order to input ingredients. This
information can be easily found on the back of most boxes/packages. G That's
how I do it anyway. I carry the wrappers into my office, input them into the
ingredient list, then toss 'em away. They are there if I ever decide I need them
for something, or just want to check out calorie/point counts. I think I've gone
as far as even putting in the fish purchased from Trader Joe's. I can get anal
about some of these things. G

I suppose WW could be worried about lawsuits, but since the point system is
*theirs*, I don't see where they would have to share anything. Marketing software
would be a given route for them to follow - in my view anyway. Then again, I am
very ignorant where all these laws are concerned.

Joyce

On Sun, 07 Mar 2004 11:59:02 -0800, Fred wrote:

That allrecipes site looks interesting and is now bookmarked.

I don't think I saved those MC sites. I just plugged in Master Cook
and Mastercook, separately and went from there on a search engine.

I have not added my own ingredients - give me time, I only installed
it on Friday (G) I guess you would need to know all of its nutrients,
though.

WW is cautious but clearly has gone high-tech with the online stuff.
I guess they probably don't want to share profits or royalties???

Oh, wait, I did bookmark them in IE (I usually use mozilla)

http://www.geocities.com/NapaValley/...astercook.html

And here's one that has music which is a trip (G):

http://www.lyons.netfirms.com/

On Sun, 07 Mar 2004 11:08:14 -0600, Joyce wrote:

I haven't really ever looked for any mastercook recipe sites, let alone ones
specifically for ww. I seem to just use what's posted here on occassion. And in
the version I have, there are a ton of recipes I haven't even looked at yet. G
My daughter swears by the website www.allrecipes.com . I haven't looked at it,
don't know if it exports for mastercook or not, but I do know that what she has
made from there has always been delicious.

What website did you get the seafood recipes from, please do share! The import
thing you said you used sounds neat - will have to give it a try. I'm still
learning the program myself, even after using it for several years. I think I get
comfortable doing things the way I always have, that I don't venture too far past
that. Have you added any of your own ingredients to the ingredient list? That
took me awhile to figure out, think I was just afraid. But overall, has turned
out to be the best thing I ever learned. Even my bread is in the ingredient list
now (for when I make stuffing, etc.).

I don't know what it is with ww. They don't want anyone else using their
calculations or making products to aid their customers. Yet they won't delve into
that venue themselves. I see a huge money making opportunity for them if they
would consider it.

Joyce

On Sun, 07 Mar 2004 07:26:59 -0800, Fred wrote:

Yes, I don't even know what a MENU item is (G)

Okay, I will consider upgrading. I saved that software outlet's link
you posted again the other day.

I did some quick looking on the web for Master Cook recipes and found
some. Have you found any WW's Mastercook sites. I found one but the
link appeared broken.

I did grab some seafood recipes from some site and was able able to
just use IMPORT from the file menu and the GROUP listing (one text
file in, I guess, appropriate MC format had a whole bunch of recipes
in the one file) imported as a whole series of separate recipes - that
was slick.

I think being able to analyze ingredient lists will be its most
important aspect. Too bad they can't reach an accord with WW to also
provide points directly. I bet someone could create some form of
macro's to copy data from a "recipe card" in MC and copy/paste to an
excel spreadsheet or the point's calc and automate the process (G)



On Sun, 07 Mar 2004 02:14:38 -0600, Joyce wrote:

Truthfully? I have updated the versions several times, have not really noticed
any differences in appearances or how it works. I'm thinking that most of the
changes are only in the foods that are included in the database. IF you decide
you want to update anyway, I'd do it before you add too much to your current
program. The last time I updated, my lists did not automatically transfer into
the new program. I had to manually search out the libraries and move them - they
still aren't being recognized ... I'm still rebuilding. The cookbooks were a bit
easier to move, but tricky to get to show up once I did move them.

I haven't played with the cut and paste to a different cookbook - what I usually
end up doing is to email myself (export?) the recipe, then import it into whatever
cookbook I want. When importing, it took me quite a while to figure out the
import tool. Click on tools --- import assistant. Once there, cut and paste the
ingredients into the box that popped up. Highlight what you just pasted (that
took me quite awhile to figure out), look at the bottom and choose where you want
the highlighted stuff to be moved to (ingredients) then click on *move to recipe*.
Go back, cut and paste directions - go through same process. When finished, click
on done. Now that I just typed all of that it dawned on me that you could
probably paste the entire recipe into the box, then just highlight the parts you
want moved, where you want them ... until the entire recipe is moved. Once done,
I find I sometimes have to tweak things a bit in the recipe to make it work ...
ingredients listed a little differently or moving things like small, diced, etc.
to the optional column. Once you do figure it out, it goes really quickly. I
don't know why you couldn't categorize your recipe when entering - maybe because
it was a menu item? That's a problem I haven't run into, but I also haven't
entered any menu items.

Joyce

On Fri, 05 Mar 2004 13:42:36 -0800, Fred wrote:

HEY (G)

I finally, after having Mastercook sitting in on a shelf for months
(more?) installed the cheap version I bought used. Ver 4, I guess.

Fascinating. Altho, its interface is/was a bit confusing...

But I see you can cut or copy to the clipboard and then paste them
into another cookbook??? I can see how to copy but am trying to paste
them into Freds Cookbook. I don't see how to do that once they are in
the clipboard.

I entered with some messups, the shrimp recipe. At first I guess I
made it a menu item (G)

I also could not categorize it when entering but then could later.

So is the newer version a lot better?



On Fri, 05 Mar 2004 02:34:28 -0600, Joyce wrote:

Nope, I didn't ever run the points on this - but I did now ... just for you. Have
no idea as to how many servings, so the point amount is for the entire recipe -
divide as necessary.

With butter: 881calories/44g fat/trace fiber = 21.29 US points
without butter: 678 calories/21g fat/trace fiber = 15.31 US points

Joyce

On Thu, 04 Mar 2004 18:15:48 -0800, Fred wrote:

Kick whatever is what I need after a day of telemark skiing.

Tequila Shrimp (or whatever)

2 Tbl butter (I did not use this)
1 Tbl olive oil
2 large cloves garlic minced
1 pound med shrimp, peeled, deveined.
2 Tbl tequila
1 Tbl fresh lime juice
1/4 t crushed red pepper flakes

Heat butter/oil in 10-inch skillet over medium heat. Add garlic and
cook 30 seconds. Add shrimp (or whatever) and cook, stirring
occasionally, 2 minutes (adjust for your seafood). Stir in tequila
and lime juice and pepper flakes. Cook 2 minutes or until most liquid
evaporates and shrimp are pink and glazed.

SERVE

I think Joyce may have done the points but I don't recall.

ENJOY.

On Thu, 04 Mar 2004 15:01:03 GMT, "frood"
wrote:

Ok, I skipped most of this thread cuz it went from ice cream, which I don't
care for, to seafood, which I can't eat. However, the word tequila found
it's way to me! I do eat a vegetarian scallop product, and that
tequila/lime/garlic sauce sounds fabu! I do know exactly where my tequila
is, so would you care to share the recipe?

I'll post my Windowsill Margarita recipe if anybody wants. 5pts for a jumbo,
kick-@$$ glass!

I never have even heard of an Osborne computer!

Joyce

On Tue, 09 Mar 2004 06:33:50 -0800, Fred wrote:

Would you believe I was talking in the first HOME computer, an
Osborne, since the then other half wanted it for entering recipes. I
did take issue with the idea of her (or me) re-entering all of that
data. But as a former computer programmer I finally did it. Recipes
never did get entered but the rest is history as is the "other half"
(G)

On Tue, 09 Mar 2004 00:05:23 -0600, Joyce wrote:

Ya know, I still don't enter *can* into the program as a quantity - generally
enter the oz listed on the can itself. I haven't quite figured out how the
program will be able to interpret the difference between a 14 oz can and a 28 oz
can, based on nutritional data I've entered that is per cup or gram or whatever.
G So for now, I continue to play things very safe - entering more official
quantities and making notes such as *1 large can or 2 small cans* in the last
field.

I do think this was a pretty sophisticated program when it was first released,
kind of ahead of it's times. I was very surprised to learn that it had gone out
of publication for awhile, before a different vendor picked it back up. Maybe
just too much effort involved for people to transfer all their recipes to a
computer based system?

Joyce

On Mon, 08 Mar 2004 06:20:06 -0800, Fred wrote:

I guess I'm surprised that MasterCook was that sophisticated 'back
then.' Being able to calculate based on teaspoons and tablespoons and
cups, etc is impressive. I can see where using cans of this and
slices of that of commercial products makes calculating recipes easy.
I will have to explore this more.

On Mon, 08 Mar 2004 01:58:52 -0600, Joyce wrote:

Thanks for the websites. I've bookmarked them and will peak around when time
allows. The second one didn't play any music for me, maybe because I didn't get
far into it?

Yes, you do have to know the nutrients in order to input ingredients. This
information can be easily found on the back of most boxes/packages. G That's
how I do it anyway. I carry the wrappers into my office, input them into the
ingredient list, then toss 'em away. They are there if I ever decide I need them
for something, or just want to check out calorie/point counts. I think I've gone
as far as even putting in the fish purchased from Trader Joe's. I can get anal
about some of these things. G

I suppose WW could be worried about lawsuits, but since the point system is
*theirs*, I don't see where they would have to share anything. Marketing software
would be a given route for them to follow - in my view anyway. Then again, I am
very ignorant where all these laws are concerned.

Joyce

On Sun, 07 Mar 2004 11:59:02 -0800, Fred wrote:

That allrecipes site looks interesting and is now bookmarked.

I don't think I saved those MC sites. I just plugged in Master Cook
and Mastercook, separately and went from there on a search engine.

I have not added my own ingredients - give me time, I only installed
it on Friday (G) I guess you would need to know all of its nutrients,
though.

WW is cautious but clearly has gone high-tech with the online stuff.
I guess they probably don't want to share profits or royalties???

Oh, wait, I did bookmark them in IE (I usually use mozilla)

http://www.geocities.com/NapaValley/...astercook.html

And here's one that has music which is a trip (G):

http://www.lyons.netfirms.com/

On Sun, 07 Mar 2004 11:08:14 -0600, Joyce wrote:

I haven't really ever looked for any mastercook recipe sites, let alone ones
specifically for ww. I seem to just use what's posted here on occassion. And in
the version I have, there are a ton of recipes I haven't even looked at yet. G
My daughter swears by the website www.allrecipes.com . I haven't looked at it,
don't know if it exports for mastercook or not, but I do know that what she has
made from there has always been delicious.

What website did you get the seafood recipes from, please do share! The import
thing you said you used sounds neat - will have to give it a try. I'm still
learning the program myself, even after using it for several years. I think I get
comfortable doing things the way I always have, that I don't venture too far past
that. Have you added any of your own ingredients to the ingredient list? That
took me awhile to figure out, think I was just afraid. But overall, has turned
out to be the best thing I ever learned. Even my bread is in the ingredient list
now (for when I make stuffing, etc.).

I don't know what it is with ww. They don't want anyone else using their
calculations or making products to aid their customers. Yet they won't delve into
that venue themselves. I see a huge money making opportunity for them if they
would consider it.

Joyce

On Sun, 07 Mar 2004 07:26:59 -0800, Fred wrote:

Yes, I don't even know what a MENU item is (G)

Okay, I will consider upgrading. I saved that software outlet's link
you posted again the other day.

I did some quick looking on the web for Master Cook recipes and found
some. Have you found any WW's Mastercook sites. I found one but the
link appeared broken.

I did grab some seafood recipes from some site and was able able to
just use IMPORT from the file menu and the GROUP listing (one text
file in, I guess, appropriate MC format had a whole bunch of recipes
in the one file) imported as a whole series of separate recipes - that
was slick.

I think being able to analyze ingredient lists will be its most
important aspect. Too bad they can't reach an accord with WW to also
provide points directly. I bet someone could create some form of
macro's to copy data from a "recipe card" in MC and copy/paste to an
excel spreadsheet or the point's calc and automate the process (G)



On Sun, 07 Mar 2004 02:14:38 -0600, Joyce wrote:

Truthfully? I have updated the versions several times, have not really noticed
any differences in appearances or how it works. I'm thinking that most of the
changes are only in the foods that are included in the database. IF you decide
you want to update anyway, I'd do it before you add too much to your current
program. The last time I updated, my lists did not automatically transfer into
the new program. I had to manually search out the libraries and move them - they
still aren't being recognized ... I'm still rebuilding. The cookbooks were a bit
easier to move, but tricky to get to show up once I did move them.

I haven't played with the cut and paste to a different cookbook - what I usually
end up doing is to email myself (export?) the recipe, then import it into whatever
cookbook I want. When importing, it took me quite a while to figure out the
import tool. Click on tools --- import assistant. Once there, cut and paste the
ingredients into the box that popped up. Highlight what you just pasted (that
took me quite awhile to figure out), look at the bottom and choose where you want
the highlighted stuff to be moved to (ingredients) then click on *move to recipe*.
Go back, cut and paste directions - go through same process. When finished, click
on done. Now that I just typed all of that it dawned on me that you could
probably paste the entire recipe into the box, then just highlight the parts you
want moved, where you want them ... until the entire recipe is moved. Once done,
I find I sometimes have to tweak things a bit in the recipe to make it work ...
ingredients listed a little differently or moving things like small, diced, etc.
to the optional column. Once you do figure it out, it goes really quickly. I
don't know why you couldn't categorize your recipe when entering - maybe because
it was a menu item? That's a problem I haven't run into, but I also haven't
entered any menu items.

Joyce

On Fri, 05 Mar 2004 13:42:36 -0800, Fred wrote:

HEY (G)

I finally, after having Mastercook sitting in on a shelf for months
(more?) installed the cheap version I bought used. Ver 4, I guess.

Fascinating. Altho, its interface is/was a bit confusing...

But I see you can cut or copy to the clipboard and then paste them
into another cookbook??? I can see how to copy but am trying to paste
them into Freds Cookbook. I don't see how to do that once they are in
the clipboard.

I entered with some messups, the shrimp recipe. At first I guess I
made it a menu item (G)

I also could not categorize it when entering but then could later.

So is the newer version a lot better?



On Fri, 05 Mar 2004 02:34:28 -0600, Joyce wrote:

Nope, I didn't ever run the points on this - but I did now ... just for you. Have
no idea as to how many servings, so the point amount is for the entire recipe -
divide as necessary.

With butter: 881calories/44g fat/trace fiber = 21.29 US points
without butter: 678 calories/21g fat/trace fiber = 15.31 US points

Joyce

On Thu, 04 Mar 2004 18:15:48 -0800, Fred wrote:

Kick whatever is what I need after a day of telemark skiing.

Tequila Shrimp (or whatever)

2 Tbl butter (I did not use this)
1 Tbl olive oil
2 large cloves garlic minced
1 pound med shrimp, peeled, deveined.
2 Tbl tequila
1 Tbl fresh lime juice
1/4 t crushed red pepper flakes

Heat butter/oil in 10-inch skillet over medium heat. Add garlic and
cook 30 seconds. Add shrimp (or whatever) and cook, stirring
occasionally, 2 minutes (adjust for your seafood). Stir in tequila
and lime juice and pepper flakes. Cook 2 minutes or until most liquid
evaporates and shrimp are pink and glazed.

SERVE

I think Joyce may have done the points but I don't recall.

ENJOY.

On Thu, 04 Mar 2004 15:01:03 GMT, "frood"
wrote:

Ok, I skipped most of this thread cuz it went from ice cream, which I don't
care for, to seafood, which I can't eat. However, the word tequila found
it's way to me! I do eat a vegetarian scallop product, and that
tequila/lime/garlic sauce sounds fabu! I do know exactly where my tequila
is, so would you care to share the recipe?

I'll post my Windowsill Margarita recipe if anybody wants. 5pts for a jumbo,
kick-@$$ glass!

It was one of the first portables - about the size of a sewing machine
and weighed a ton and I hauled it to work and home day after day.

But speaking of home computers for recipes, the "friend" who wanted it
back then just arrived for the opera and saw the MasterCook software
box and immediately pounced on it! (G) She wants to know if she
enters sour cream will it come up with a recipe???

Now I will probably have to find even more recipes to load into it.

Does it search ALL BOOKS if it can search for an ingredient or do you
need to look through each of them (in case, this version had about 5
books built-in or available)

On Fri, 12 Mar 2004 17:04:06 -0600, Joyce wrote:

I never have even heard of an Osborne computer!

Joyce

On Tue, 09 Mar 2004 06:33:50 -0800, Fred wrote:

Would you believe I was talking in the first HOME computer, an
Osborne, since the then other half wanted it for entering recipes. I
did take issue with the idea of her (or me) re-entering all of that
data. But as a former computer programmer I finally did it. Recipes
never did get entered but the rest is history as is the "other half"
(G)

On Tue, 09 Mar 2004 00:05:23 -0600, Joyce wrote:

Ya know, I still don't enter *can* into the program as a quantity - generally
enter the oz listed on the can itself. I haven't quite figured out how the
program will be able to interpret the difference between a 14 oz can and a 28 oz
can, based on nutritional data I've entered that is per cup or gram or whatever.
G So for now, I continue to play things very safe - entering more official
quantities and making notes such as *1 large can or 2 small cans* in the last
field.

I do think this was a pretty sophisticated program when it was first released,
kind of ahead of it's times. I was very surprised to learn that it had gone out
of publication for awhile, before a different vendor picked it back up. Maybe
just too much effort involved for people to transfer all their recipes to a
computer based system?

Joyce

On Mon, 08 Mar 2004 06:20:06 -0800, Fred wrote:

I guess I'm surprised that MasterCook was that sophisticated 'back
then.' Being able to calculate based on teaspoons and tablespoons and
cups, etc is impressive. I can see where using cans of this and
slices of that of commercial products makes calculating recipes easy.
I will have to explore this more.

On Mon, 08 Mar 2004 01:58:52 -0600, Joyce wrote:

Thanks for the websites. I've bookmarked them and will peak around when time
allows. The second one didn't play any music for me, maybe because I didn't get
far into it?

Yes, you do have to know the nutrients in order to input ingredients. This
information can be easily found on the back of most boxes/packages. G That's
how I do it anyway. I carry the wrappers into my office, input them into the
ingredient list, then toss 'em away. They are there if I ever decide I need them
for something, or just want to check out calorie/point counts. I think I've gone
as far as even putting in the fish purchased from Trader Joe's. I can get anal
about some of these things. G

I suppose WW could be worried about lawsuits, but since the point system is
*theirs*, I don't see where they would have to share anything. Marketing software
would be a given route for them to follow - in my view anyway. Then again, I am
very ignorant where all these laws are concerned.

Joyce

On Sun, 07 Mar 2004 11:59:02 -0800, Fred wrote:

That allrecipes site looks interesting and is now bookmarked.

I don't think I saved those MC sites. I just plugged in Master Cook
and Mastercook, separately and went from there on a search engine.

I have not added my own ingredients - give me time, I only installed
it on Friday (G) I guess you would need to know all of its nutrients,
though.

WW is cautious but clearly has gone high-tech with the online stuff.
I guess they probably don't want to share profits or royalties???

Oh, wait, I did bookmark them in IE (I usually use mozilla)

http://www.geocities.com/NapaValley/...astercook.html

And here's one that has music which is a trip (G):

http://www.lyons.netfirms.com/

On Sun, 07 Mar 2004 11:08:14 -0600, Joyce wrote:

I haven't really ever looked for any mastercook recipe sites, let alone ones
specifically for ww. I seem to just use what's posted here on occassion. And in
the version I have, there are a ton of recipes I haven't even looked at yet. G
My daughter swears by the website www.allrecipes.com . I haven't looked at it,
don't know if it exports for mastercook or not, but I do know that what she has
made from there has always been delicious.

What website did you get the seafood recipes from, please do share! The import
thing you said you used sounds neat - will have to give it a try. I'm still
learning the program myself, even after using it for several years. I think I get
comfortable doing things the way I always have, that I don't venture too far past
that. Have you added any of your own ingredients to the ingredient list? That
took me awhile to figure out, think I was just afraid. But overall, has turned
out to be the best thing I ever learned. Even my bread is in the ingredient list
now (for when I make stuffing, etc.).

I don't know what it is with ww. They don't want anyone else using their
calculations or making products to aid their customers. Yet they won't delve into
that venue themselves. I see a huge money making opportunity for them if they
would consider it.

Joyce

On Sun, 07 Mar 2004 07:26:59 -0800, Fred wrote:

Yes, I don't even know what a MENU item is (G)

Okay, I will consider upgrading. I saved that software outlet's link
you posted again the other day.

I did some quick looking on the web for Master Cook recipes and found
some. Have you found any WW's Mastercook sites. I found one but the
link appeared broken.

I did grab some seafood recipes from some site and was able able to
just use IMPORT from the file menu and the GROUP listing (one text
file in, I guess, appropriate MC format had a whole bunch of recipes
in the one file) imported as a whole series of separate recipes - that
was slick.

I think being able to analyze ingredient lists will be its most
important aspect. Too bad they can't reach an accord with WW to also
provide points directly. I bet someone could create some form of
macro's to copy data from a "recipe card" in MC and copy/paste to an
excel spreadsheet or the point's calc and automate the process (G)



On Sun, 07 Mar 2004 02:14:38 -0600, Joyce wrote:

Truthfully? I have updated the versions several times, have not really noticed
any differences in appearances or how it works. I'm thinking that most of the
changes are only in the foods that are included in the database. IF you decide
you want to update anyway, I'd do it before you add too much to your current
program. The last time I updated, my lists did not automatically transfer into
the new program. I had to manually search out the libraries and move them - they
still aren't being recognized ... I'm still rebuilding. The cookbooks were a bit
easier to move, but tricky to get to show up once I did move them.

I haven't played with the cut and paste to a different cookbook - what I usually
end up doing is to email myself (export?) the recipe, then import it into whatever
cookbook I want. When importing, it took me quite a while to figure out the
import tool. Click on tools --- import assistant. Once there, cut and paste the
ingredients into the box that popped up. Highlight what you just pasted (that
took me quite awhile to figure out), look at the bottom and choose where you want
the highlighted stuff to be moved to (ingredients) then click on *move to recipe*.
Go back, cut and paste directions - go through same process. When finished, click
on done. Now that I just typed all of that it dawned on me that you could
probably paste the entire recipe into the box, then just highlight the parts you
want moved, where you want them ... until the entire recipe is moved. Once done,
I find I sometimes have to tweak things a bit in the recipe to make it work ...
ingredients listed a little differently or moving things like small, diced, etc.
to the optional column. Once you do figure it out, it goes really quickly. I
don't know why you couldn't categorize your recipe when entering - maybe because
it was a menu item? That's a problem I haven't run into, but I also haven't
entered any menu items.

Joyce

On Fri, 05 Mar 2004 13:42:36 -0800, Fred wrote:

HEY (G)

I finally, after having Mastercook sitting in on a shelf for months
(more?) installed the cheap version I bought used. Ver 4, I guess.

Fascinating. Altho, its interface is/was a bit confusing...

But I see you can cut or copy to the clipboard and then paste them
into another cookbook??? I can see how to copy but am trying to paste
them into Freds Cookbook. I don't see how to do that once they are in
the clipboard.

I entered with some messups, the shrimp recipe. At first I guess I
made it a menu item (G)

I also could not categorize it when entering but then could later.

So is the newer version a lot better?



On Fri, 05 Mar 2004 02:34:28 -0600, Joyce wrote:

Nope, I didn't ever run the points on this - but I did now ... just for you. Have
no idea as to how many servings, so the point amount is for the entire recipe -
divide as necessary.

With butter: 881calories/44g fat/trace fiber = 21.29 US points
without butter: 678 calories/21g fat/trace fiber = 15.31 US points

Joyce

On Thu, 04 Mar 2004 18:15:48 -0800, Fred wrote:

Kick whatever is what I need after a day of telemark skiing.

Tequila Shrimp (or whatever)

2 Tbl butter (I did not use this)
1 Tbl olive oil
2 large cloves garlic minced
1 pound med shrimp, peeled, deveined.
2 Tbl tequila
1 Tbl fresh lime juice
1/4 t crushed red pepper flakes

Heat butter/oil in 10-inch skillet over medium heat. Add garlic and
cook 30 seconds. Add shrimp (or whatever) and cook, stirring
occasionally, 2 minutes (adjust for your seafood). Stir in tequila
and lime juice and pepper flakes. Cook 2 minutes or until most liquid
evaporates and shrimp are pink and glazed.

SERVE

I think Joyce may have done the points but I don't recall.

ENJOY.

On Thu, 04 Mar 2004 15:01:03 GMT, "frood"
wrote:

Ok, I skipped most of this thread cuz it went from ice cream, which I don't
care for, to seafood, which I can't eat. However, the word tequila found
it's way to me! I do eat a vegetarian scallop product, and that
tequila/lime/garlic sauce sounds fabu! I do know exactly where my tequila
is, so would you care to share the recipe?

I'll post my Windowsill Margarita recipe if anybody wants. 5pts for a jumbo,
kick-@$$ glass!

Yikes! You must have done a lot of unknown body building back then. Think of
those activity points earned just hauling the thing around. g

I just did a quickie search for *sour cream* in my mastercook program - came up
with 215 recipes, in 15 cookbooks ... ooooooooooh, and 182 recipes containing
chocolate! I used the search function from the bottom menu, and it has the
ability to select to search in individual cookbooks or *all cookbooks*. I'm not
sure how this function works in earlier versions. I am currently using version 6.

Joyce

On Fri, 12 Mar 2004 15:57:14 -0800, Fred wrote:

It was one of the first portables - about the size of a sewing machine
and weighed a ton and I hauled it to work and home day after day.

But speaking of home computers for recipes, the "friend" who wanted it
back then just arrived for the opera and saw the MasterCook software
box and immediately pounced on it! (G) She wants to know if she
enters sour cream will it come up with a recipe???

Now I will probably have to find even more recipes to load into it.

Does it search ALL BOOKS if it can search for an ingredient or do you
need to look through each of them (in case, this version had about 5
books built-in or available)

On Fri, 12 Mar 2004 17:04:06 -0600, Joyce wrote:

I never have even heard of an Osborne computer!

Joyce

On Tue, 09 Mar 2004 06:33:50 -0800, Fred wrote:

Would you believe I was talking in the first HOME computer, an
Osborne, since the then other half wanted it for entering recipes. I
did take issue with the idea of her (or me) re-entering all of that
data. But as a former computer programmer I finally did it. Recipes
never did get entered but the rest is history as is the "other half"
(G)

On Tue, 09 Mar 2004 00:05:23 -0600, Joyce wrote:

Ya know, I still don't enter *can* into the program as a quantity - generally
enter the oz listed on the can itself. I haven't quite figured out how the
program will be able to interpret the difference between a 14 oz can and a 28 oz
can, based on nutritional data I've entered that is per cup or gram or whatever.
G So for now, I continue to play things very safe - entering more official
quantities and making notes such as *1 large can or 2 small cans* in the last
field.

I do think this was a pretty sophisticated program when it was first released,
kind of ahead of it's times. I was very surprised to learn that it had gone out
of publication for awhile, before a different vendor picked it back up. Maybe
just too much effort involved for people to transfer all their recipes to a
computer based system?

Joyce

On Mon, 08 Mar 2004 06:20:06 -0800, Fred wrote:

I guess I'm surprised that MasterCook was that sophisticated 'back
then.' Being able to calculate based on teaspoons and tablespoons and
cups, etc is impressive. I can see where using cans of this and
slices of that of commercial products makes calculating recipes easy.
I will have to explore this more.

On Mon, 08 Mar 2004 01:58:52 -0600, Joyce wrote:

Thanks for the websites. I've bookmarked them and will peak around when time
allows. The second one didn't play any music for me, maybe because I didn't get
far into it?

Yes, you do have to know the nutrients in order to input ingredients. This
information can be easily found on the back of most boxes/packages. G That's
how I do it anyway. I carry the wrappers into my office, input them into the
ingredient list, then toss 'em away. They are there if I ever decide I need them
for something, or just want to check out calorie/point counts. I think I've gone
as far as even putting in the fish purchased from Trader Joe's. I can get anal
about some of these things. G

I suppose WW could be worried about lawsuits, but since the point system is
*theirs*, I don't see where they would have to share anything. Marketing software
would be a given route for them to follow - in my view anyway. Then again, I am
very ignorant where all these laws are concerned.

Joyce

On Sun, 07 Mar 2004 11:59:02 -0800, Fred wrote:

That allrecipes site looks interesting and is now bookmarked.

I don't think I saved those MC sites. I just plugged in Master Cook
and Mastercook, separately and went from there on a search engine.

I have not added my own ingredients - give me time, I only installed
it on Friday (G) I guess you would need to know all of its nutrients,
though.

WW is cautious but clearly has gone high-tech with the online stuff.
I guess they probably don't want to share profits or royalties???

Oh, wait, I did bookmark them in IE (I usually use mozilla)

http://www.geocities.com/NapaValley/...astercook.html

And here's one that has music which is a trip (G):

http://www.lyons.netfirms.com/

On Sun, 07 Mar 2004 11:08:14 -0600, Joyce wrote:

I haven't really ever looked for any mastercook recipe sites, let alone ones
specifically for ww. I seem to just use what's posted here on occassion. And in
the version I have, there are a ton of recipes I haven't even looked at yet. G
My daughter swears by the website www.allrecipes.com . I haven't looked at it,
don't know if it exports for mastercook or not, but I do know that what she has
made from there has always been delicious.

What website did you get the seafood recipes from, please do share! The import
thing you said you used sounds neat - will have to give it a try. I'm still
learning the program myself, even after using it for several years. I think I get
comfortable doing things the way I always have, that I don't venture too far past
that. Have you added any of your own ingredients to the ingredient list? That
took me awhile to figure out, think I was just afraid. But overall, has turned
out to be the best thing I ever learned. Even my bread is in the ingredient list
now (for when I make stuffing, etc.).

I don't know what it is with ww. They don't want anyone else using their
calculations or making products to aid their customers. Yet they won't delve into
that venue themselves. I see a huge money making opportunity for them if they
would consider it.

Joyce

On Sun, 07 Mar 2004 07:26:59 -0800, Fred wrote:

Yes, I don't even know what a MENU item is (G)

Okay, I will consider upgrading. I saved that software outlet's link
you posted again the other day.

I did some quick looking on the web for Master Cook recipes and found
some. Have you found any WW's Mastercook sites. I found one but the
link appeared broken.

I did grab some seafood recipes from some site and was able able to
just use IMPORT from the file menu and the GROUP listing (one text
file in, I guess, appropriate MC format had a whole bunch of recipes
in the one file) imported as a whole series of separate recipes - that
was slick.

I think being able to analyze ingredient lists will be its most
important aspect. Too bad they can't reach an accord with WW to also
provide points directly. I bet someone could create some form of
macro's to copy data from a "recipe card" in MC and copy/paste to an
excel spreadsheet or the point's calc and automate the process (G)



On Sun, 07 Mar 2004 02:14:38 -0600, Joyce wrote:

Truthfully? I have updated the versions several times, have not really noticed
any differences in appearances or how it works. I'm thinking that most of the
changes are only in the foods that are included in the database. IF you decide
you want to update anyway, I'd do it before you add too much to your current
program. The last time I updated, my lists did not automatically transfer into
the new program. I had to manually search out the libraries and move them - they
still aren't being recognized ... I'm still rebuilding. The cookbooks were a bit
easier to move, but tricky to get to show up once I did move them.

I haven't played with the cut and paste to a different cookbook - what I usually
end up doing is to email myself (export?) the recipe, then import it into whatever
cookbook I want. When importing, it took me quite a while to figure out the
import tool. Click on tools --- import assistant. Once there, cut and paste the
ingredients into the box that popped up. Highlight what you just pasted (that
took me quite awhile to figure out), look at the bottom and choose where you want
the highlighted stuff to be moved to (ingredients) then click on *move to recipe*.
Go back, cut and paste directions - go through same process. When finished, click
on done. Now that I just typed all of that it dawned on me that you could
probably paste the entire recipe into the box, then just highlight the parts you
want moved, where you want them ... until the entire recipe is moved. Once done,
I find I sometimes have to tweak things a bit in the recipe to make it work ...
ingredients listed a little differently or moving things like small, diced, etc.
to the optional column. Once you do figure it out, it goes really quickly. I
don't know why you couldn't categorize your recipe when entering - maybe because
it was a menu item? That's a problem I haven't run into, but I also haven't
entered any menu items.

Joyce

On Fri, 05 Mar 2004 13:42:36 -0800, Fred wrote:

HEY (G)

I finally, after having Mastercook sitting in on a shelf for months
(more?) installed the cheap version I bought used. Ver 4, I guess.

Fascinating. Altho, its interface is/was a bit confusing...

But I see you can cut or copy to the clipboard and then paste them
into another cookbook??? I can see how to copy but am trying to paste
them into Freds Cookbook. I don't see how to do that once they are in
the clipboard.

I entered with some messups, the shrimp recipe. At first I guess I
made it a menu item (G)

I also could not categorize it when entering but then could later.

So is the newer version a lot better?



On Fri, 05 Mar 2004 02:34:28 -0600, Joyce wrote:

Nope, I didn't ever run the points on this - but I did now ... just for you. Have
no idea as to how many servings, so the point amount is for the entire recipe -
divide as necessary.

With butter: 881calories/44g fat/trace fiber = 21.29 US points
without butter: 678 calories/21g fat/trace fiber = 15.31 US points

Joyce

On Thu, 04 Mar 2004 18:15:48 -0800, Fred wrote:

Kick whatever is what I need after a day of telemark skiing.

Tequila Shrimp (or whatever)

2 Tbl butter (I did not use this)
1 Tbl olive oil
2 large cloves garlic minced
1 pound med shrimp, peeled, deveined.
2 Tbl tequila
1 Tbl fresh lime juice
1/4 t crushed red pepper flakes

Heat butter/oil in 10-inch skillet over medium heat. Add garlic and
cook 30 seconds. Add shrimp (or whatever) and cook, stirring
occasionally, 2 minutes (adjust for your seafood). Stir in tequila
and lime juice and pepper flakes. Cook 2 minutes or until most liquid
evaporates and shrimp are pink and glazed.

SERVE

I think Joyce may have done the points but I don't recall.

ENJOY.

On Thu, 04 Mar 2004 15:01:03 GMT, "frood"
wrote:

Ok, I skipped most of this thread cuz it went from ice cream, which I don't
care for, to seafood, which I can't eat. However, the word tequila found
it's way to me! I do eat a vegetarian scallop product, and that
tequila/lime/garlic sauce sounds fabu! I do know exactly where my tequila
is, so would you care to share the recipe?

I'll post my Windowsill Margarita recipe if anybody wants. 5pts for a jumbo,
kick-@$$ glass!

I was younger and thinner then! And I think it only made me lopsided.

Thanks. It did not work at first and then did. I will have to play
more. Only 182 for chocolate? Sour cream beats choc?? Odd (G)

On Sat, 13 Mar 2004 00:50:19 -0600, Joyce wrote:

Yikes! You must have done a lot of unknown body building back then. Think of
those activity points earned just hauling the thing around. g

I just did a quickie search for *sour cream* in my mastercook program - came up
with 215 recipes, in 15 cookbooks ... ooooooooooh, and 182 recipes containing
chocolate! I used the search function from the bottom menu, and it has the
ability to select to search in individual cookbooks or *all cookbooks*. I'm not
sure how this function works in earlier versions. I am currently using version 6.

Joyce

On Fri, 12 Mar 2004 15:57:14 -0800, Fred wrote:

It was one of the first portables - about the size of a sewing machine
and weighed a ton and I hauled it to work and home day after day.

But speaking of home computers for recipes, the "friend" who wanted it
back then just arrived for the opera and saw the MasterCook software
box and immediately pounced on it! (G) She wants to know if she
enters sour cream will it come up with a recipe???

Now I will probably have to find even more recipes to load into it.

Does it search ALL BOOKS if it can search for an ingredient or do you
need to look through each of them (in case, this version had about 5
books built-in or available)

On Fri, 12 Mar 2004 17:04:06 -0600, Joyce wrote:

I never have even heard of an Osborne computer!

Joyce

On Tue, 09 Mar 2004 06:33:50 -0800, Fred wrote:

Would you believe I was talking in the first HOME computer, an
Osborne, since the then other half wanted it for entering recipes. I
did take issue with the idea of her (or me) re-entering all of that
data. But as a former computer programmer I finally did it. Recipes
never did get entered but the rest is history as is the "other half"
(G)

On Tue, 09 Mar 2004 00:05:23 -0600, Joyce wrote:

Ya know, I still don't enter *can* into the program as a quantity - generally
enter the oz listed on the can itself. I haven't quite figured out how the
program will be able to interpret the difference between a 14 oz can and a 28 oz
can, based on nutritional data I've entered that is per cup or gram or whatever.
G So for now, I continue to play things very safe - entering more official
quantities and making notes such as *1 large can or 2 small cans* in the last
field.

I do think this was a pretty sophisticated program when it was first released,
kind of ahead of it's times. I was very surprised to learn that it had gone out
of publication for awhile, before a different vendor picked it back up. Maybe
just too much effort involved for people to transfer all their recipes to a
computer based system?

Joyce

On Mon, 08 Mar 2004 06:20:06 -0800, Fred wrote:

I guess I'm surprised that MasterCook was that sophisticated 'back
then.' Being able to calculate based on teaspoons and tablespoons and
cups, etc is impressive. I can see where using cans of this and
slices of that of commercial products makes calculating recipes easy.
I will have to explore this more.

On Mon, 08 Mar 2004 01:58:52 -0600, Joyce wrote:

Thanks for the websites. I've bookmarked them and will peak around when time
allows. The second one didn't play any music for me, maybe because I didn't get
far into it?

Yes, you do have to know the nutrients in order to input ingredients. This
information can be easily found on the back of most boxes/packages. G That's
how I do it anyway. I carry the wrappers into my office, input them into the
ingredient list, then toss 'em away. They are there if I ever decide I need them
for something, or just want to check out calorie/point counts. I think I've gone
as far as even putting in the fish purchased from Trader Joe's. I can get anal
about some of these things. G

I suppose WW could be worried about lawsuits, but since the point system is
*theirs*, I don't see where they would have to share anything. Marketing software
would be a given route for them to follow - in my view anyway. Then again, I am
very ignorant where all these laws are concerned.

Joyce

On Sun, 07 Mar 2004 11:59:02 -0800, Fred wrote:

That allrecipes site looks interesting and is now bookmarked.

I don't think I saved those MC sites. I just plugged in Master Cook
and Mastercook, separately and went from there on a search engine.

I have not added my own ingredients - give me time, I only installed
it on Friday (G) I guess you would need to know all of its nutrients,
though.

WW is cautious but clearly has gone high-tech with the online stuff.
I guess they probably don't want to share profits or royalties???

Oh, wait, I did bookmark them in IE (I usually use mozilla)

http://www.geocities.com/NapaValley/...astercook.html

And here's one that has music which is a trip (G):

http://www.lyons.netfirms.com/

On Sun, 07 Mar 2004 11:08:14 -0600, Joyce wrote:

I haven't really ever looked for any mastercook recipe sites, let alone ones
specifically for ww. I seem to just use what's posted here on occassion. And in
the version I have, there are a ton of recipes I haven't even looked at yet. G
My daughter swears by the website www.allrecipes.com . I haven't looked at it,
don't know if it exports for mastercook or not, but I do know that what she has
made from there has always been delicious.

What website did you get the seafood recipes from, please do share! The import
thing you said you used sounds neat - will have to give it a try. I'm still
learning the program myself, even after using it for several years. I think I get
comfortable doing things the way I always have, that I don't venture too far past
that. Have you added any of your own ingredients to the ingredient list? That
took me awhile to figure out, think I was just afraid. But overall, has turned
out to be the best thing I ever learned. Even my bread is in the ingredient list
now (for when I make stuffing, etc.).

I don't know what it is with ww. They don't want anyone else using their
calculations or making products to aid their customers. Yet they won't delve into
that venue themselves. I see a huge money making opportunity for them if they
would consider it.

Joyce

On Sun, 07 Mar 2004 07:26:59 -0800, Fred wrote:

Yes, I don't even know what a MENU item is (G)

Okay, I will consider upgrading. I saved that software outlet's link
you posted again the other day.

I did some quick looking on the web for Master Cook recipes and found
some. Have you found any WW's Mastercook sites. I found one but the
link appeared broken.

I did grab some seafood recipes from some site and was able able to
just use IMPORT from the file menu and the GROUP listing (one text
file in, I guess, appropriate MC format had a whole bunch of recipes
in the one file) imported as a whole series of separate recipes - that
was slick.

I think being able to analyze ingredient lists will be its most
important aspect. Too bad they can't reach an accord with WW to also
provide points directly. I bet someone could create some form of
macro's to copy data from a "recipe card" in MC and copy/paste to an
excel spreadsheet or the point's calc and automate the process (G)



On Sun, 07 Mar 2004 02:14:38 -0600, Joyce wrote:

Truthfully? I have updated the versions several times, have not really noticed
any differences in appearances or how it works. I'm thinking that most of the
changes are only in the foods that are included in the database. IF you decide
you want to update anyway, I'd do it before you add too much to your current
program. The last time I updated, my lists did not automatically transfer into
the new program. I had to manually search out the libraries and move them - they
still aren't being recognized ... I'm still rebuilding. The cookbooks were a bit
easier to move, but tricky to get to show up once I did move them.

I haven't played with the cut and paste to a different cookbook - what I usually
end up doing is to email myself (export?) the recipe, then import it into whatever
cookbook I want. When importing, it took me quite a while to figure out the
import tool. Click on tools --- import assistant. Once there, cut and paste the
ingredients into the box that popped up. Highlight what you just pasted (that
took me quite awhile to figure out), look at the bottom and choose where you want
the highlighted stuff to be moved to (ingredients) then click on *move to recipe*.
Go back, cut and paste directions - go through same process. When finished, click
on done. Now that I just typed all of that it dawned on me that you could
probably paste the entire recipe into the box, then just highlight the parts you
want moved, where you want them ... until the entire recipe is moved. Once done,
I find I sometimes have to tweak things a bit in the recipe to make it work ...
ingredients listed a little differently or moving things like small, diced, etc.
to the optional column. Once you do figure it out, it goes really quickly. I
don't know why you couldn't categorize your recipe when entering - maybe because
it was a menu item? That's a problem I haven't run into, but I also haven't
entered any menu items.

Joyce

On Fri, 05 Mar 2004 13:42:36 -0800, Fred wrote:

HEY (G)

I finally, after having Mastercook sitting in on a shelf for months
(more?) installed the cheap version I bought used. Ver 4, I guess.

Fascinating. Altho, its interface is/was a bit confusing...

But I see you can cut or copy to the clipboard and then paste them
into another cookbook??? I can see how to copy but am trying to paste
them into Freds Cookbook. I don't see how to do that once they are in
the clipboard.

I entered with some messups, the shrimp recipe. At first I guess I
made it a menu item (G)

I also could not categorize it when entering but then could later.

So is the newer version a lot better?



On Fri, 05 Mar 2004 02:34:28 -0600, Joyce wrote:

Nope, I didn't ever run the points on this - but I did now ... just for you. Have
no idea as to how many servings, so the point amount is for the entire recipe -
divide as necessary.

With butter: 881calories/44g fat/trace fiber = 21.29 US points
without butter: 678 calories/21g fat/trace fiber = 15.31 US points

Joyce

On Thu, 04 Mar 2004 18:15:48 -0800, Fred wrote:

Kick whatever is what I need after a day of telemark skiing.

Tequila Shrimp (or whatever)

2 Tbl butter (I did not use this)
1 Tbl olive oil
2 large cloves garlic minced
1 pound med shrimp, peeled, deveined.
2 Tbl tequila
1 Tbl fresh lime juice
1/4 t crushed red pepper flakes

Heat butter/oil in 10-inch skillet over medium heat. Add garlic and
cook 30 seconds. Add shrimp (or whatever) and cook, stirring
occasionally, 2 minutes (adjust for your seafood). Stir in tequila
and lime juice and pepper flakes. Cook 2 minutes or until most liquid
evaporates and shrimp are pink and glazed.

SERVE

I think Joyce may have done the points but I don't recall.

ENJOY.

On Thu, 04 Mar 2004 15:01:03 GMT, "frood"
wrote:

Ok, I skipped most of this thread cuz it went from ice cream, which I don't
care for, to seafood, which I can't eat. However, the word tequila found
it's way to me! I do eat a vegetarian scallop product, and that
tequila/lime/garlic sauce sounds fabu! I do know exactly where my tequila
is, so would you care to share the recipe?

I'll post my Windowsill Margarita recipe if anybody wants. 5pts for a jumbo,
kick-@$$ glass!

LOL! That lopsided description reminds me of when I used to lug around 32 pounds
of bowling balls ... always tilted to one side.

I would have liked to see more in the chocolate department too, but 182 recipes
could be fun to go through. More enjoyable than sour cream anyway. G

Joyce

On Sat, 13 Mar 2004 07:00:58 -0800, Fred wrote:

I was younger and thinner then! And I think it only made me lopsided.

Thanks. It did not work at first and then did. I will have to play
more. Only 182 for chocolate? Sour cream beats choc?? Odd (G)

On Sat, 13 Mar 2004 00:50:19 -0600, Joyce wrote:

Yikes! You must have done a lot of unknown body building back then. Think of
those activity points earned just hauling the thing around. g

I just did a quickie search for *sour cream* in my mastercook program - came up
with 215 recipes, in 15 cookbooks ... ooooooooooh, and 182 recipes containing
chocolate! I used the search function from the bottom menu, and it has the
ability to select to search in individual cookbooks or *all cookbooks*. I'm not
sure how this function works in earlier versions. I am currently using version 6.

Joyce

On Fri, 12 Mar 2004 15:57:14 -0800, Fred wrote:

It was one of the first portables - about the size of a sewing machine
and weighed a ton and I hauled it to work and home day after day.

But speaking of home computers for recipes, the "friend" who wanted it
back then just arrived for the opera and saw the MasterCook software
box and immediately pounced on it! (G) She wants to know if she
enters sour cream will it come up with a recipe???

Now I will probably have to find even more recipes to load into it.

Does it search ALL BOOKS if it can search for an ingredient or do you
need to look through each of them (in case, this version had about 5
books built-in or available)

On Fri, 12 Mar 2004 17:04:06 -0600, Joyce wrote:

I never have even heard of an Osborne computer!

Joyce

On Tue, 09 Mar 2004 06:33:50 -0800, Fred wrote:

Would you believe I was talking in the first HOME computer, an
Osborne, since the then other half wanted it for entering recipes. I
did take issue with the idea of her (or me) re-entering all of that
data. But as a former computer programmer I finally did it. Recipes
never did get entered but the rest is history as is the "other half"
(G)

On Tue, 09 Mar 2004 00:05:23 -0600, Joyce wrote:

Ya know, I still don't enter *can* into the program as a quantity - generally
enter the oz listed on the can itself. I haven't quite figured out how the
program will be able to interpret the difference between a 14 oz can and a 28 oz
can, based on nutritional data I've entered that is per cup or gram or whatever.
G So for now, I continue to play things very safe - entering more official
quantities and making notes such as *1 large can or 2 small cans* in the last
field.

I do think this was a pretty sophisticated program when it was first released,
kind of ahead of it's times. I was very surprised to learn that it had gone out
of publication for awhile, before a different vendor picked it back up. Maybe
just too much effort involved for people to transfer all their recipes to a
computer based system?

Joyce

On Mon, 08 Mar 2004 06:20:06 -0800, Fred wrote:

I guess I'm surprised that MasterCook was that sophisticated 'back
then.' Being able to calculate based on teaspoons and tablespoons and
cups, etc is impressive. I can see where using cans of this and
slices of that of commercial products makes calculating recipes easy.
I will have to explore this more.

On Mon, 08 Mar 2004 01:58:52 -0600, Joyce wrote:

Thanks for the websites. I've bookmarked them and will peak around when time
allows. The second one didn't play any music for me, maybe because I didn't get
far into it?

Yes, you do have to know the nutrients in order to input ingredients. This
information can be easily found on the back of most boxes/packages. G That's
how I do it anyway. I carry the wrappers into my office, input them into the
ingredient list, then toss 'em away. They are there if I ever decide I need them
for something, or just want to check out calorie/point counts. I think I've gone
as far as even putting in the fish purchased from Trader Joe's. I can get anal
about some of these things. G

I suppose WW could be worried about lawsuits, but since the point system is
*theirs*, I don't see where they would have to share anything. Marketing software
would be a given route for them to follow - in my view anyway. Then again, I am
very ignorant where all these laws are concerned.

Joyce

On Sun, 07 Mar 2004 11:59:02 -0800, Fred wrote:

That allrecipes site looks interesting and is now bookmarked.

I don't think I saved those MC sites. I just plugged in Master Cook
and Mastercook, separately and went from there on a search engine.

I have not added my own ingredients - give me time, I only installed
it on Friday (G) I guess you would need to know all of its nutrients,
though.

WW is cautious but clearly has gone high-tech with the online stuff.
I guess they probably don't want to share profits or royalties???

Oh, wait, I did bookmark them in IE (I usually use mozilla)

http://www.geocities.com/NapaValley/...astercook.html

And here's one that has music which is a trip (G):

http://www.lyons.netfirms.com/

On Sun, 07 Mar 2004 11:08:14 -0600, Joyce wrote:

I haven't really ever looked for any mastercook recipe sites, let alone ones
specifically for ww. I seem to just use what's posted here on occassion. And in
the version I have, there are a ton of recipes I haven't even looked at yet. G
My daughter swears by the website www.allrecipes.com . I haven't looked at it,
don't know if it exports for mastercook or not, but I do know that what she has
made from there has always been delicious.

What website did you get the seafood recipes from, please do share! The import
thing you said you used sounds neat - will have to give it a try. I'm still
learning the program myself, even after using it for several years. I think I get
comfortable doing things the way I always have, that I don't venture too far past
that. Have you added any of your own ingredients to the ingredient list? That
took me awhile to figure out, think I was just afraid. But overall, has turned
out to be the best thing I ever learned. Even my bread is in the ingredient list
now (for when I make stuffing, etc.).

I don't know what it is with ww. They don't want anyone else using their
calculations or making products to aid their customers. Yet they won't delve into
that venue themselves. I see a huge money making opportunity for them if they
would consider it.

Joyce

On Sun, 07 Mar 2004 07:26:59 -0800, Fred wrote:

Yes, I don't even know what a MENU item is (G)

Okay, I will consider upgrading. I saved that software outlet's link
you posted again the other day.

I did some quick looking on the web for Master Cook recipes and found
some. Have you found any WW's Mastercook sites. I found one but the
link appeared broken.

I did grab some seafood recipes from some site and was able able to
just use IMPORT from the file menu and the GROUP listing (one text
file in, I guess, appropriate MC format had a whole bunch of recipes
in the one file) imported as a whole series of separate recipes - that
was slick.

I think being able to analyze ingredient lists will be its most
important aspect. Too bad they can't reach an accord with WW to also
provide points directly. I bet someone could create some form of
macro's to copy data from a "recipe card" in MC and copy/paste to an
excel spreadsheet or the point's calc and automate the process (G)



On Sun, 07 Mar 2004 02:14:38 -0600, Joyce wrote:

Truthfully? I have updated the versions several times, have not really noticed
any differences in appearances or how it works. I'm thinking that most of the
changes are only in the foods that are included in the database. IF you decide
you want to update anyway, I'd do it before you add too much to your current
program. The last time I updated, my lists did not automatically transfer into
the new program. I had to manually search out the libraries and move them - they
still aren't being recognized ... I'm still rebuilding. The cookbooks were a bit
easier to move, but tricky to get to show up once I did move them.

I haven't played with the cut and paste to a different cookbook - what I usually
end up doing is to email myself (export?) the recipe, then import it into whatever
cookbook I want. When importing, it took me quite a while to figure out the
import tool. Click on tools --- import assistant. Once there, cut and paste the
ingredients into the box that popped up. Highlight what you just pasted (that
took me quite awhile to figure out), look at the bottom and choose where you want
the highlighted stuff to be moved to (ingredients) then click on *move to recipe*.
Go back, cut and paste directions - go through same process. When finished, click
on done. Now that I just typed all of that it dawned on me that you could
probably paste the entire recipe into the box, then just highlight the parts you
want moved, where you want them ... until the entire recipe is moved. Once done,
I find I sometimes have to tweak things a bit in the recipe to make it work ...
ingredients listed a little differently or moving things like small, diced, etc.
to the optional column. Once you do figure it out, it goes really quickly. I
don't know why you couldn't categorize your recipe when entering - maybe because
it was a menu item? That's a problem I haven't run into, but I also haven't
entered any menu items.

Joyce

On Fri, 05 Mar 2004 13:42:36 -0800, Fred wrote:

HEY (G)

I finally, after having Mastercook sitting in on a shelf for months
(more?) installed the cheap version I bought used. Ver 4, I guess.

Fascinating. Altho, its interface is/was a bit confusing...

But I see you can cut or copy to the clipboard and then paste them
into another cookbook??? I can see how to copy but am trying to paste
them into Freds Cookbook. I don't see how to do that once they are in
the clipboard.

I entered with some messups, the shrimp recipe. At first I guess I
made it a menu item (G)

I also could not categorize it when entering but then could later.

So is the newer version a lot better?



On Fri, 05 Mar 2004 02:34:28 -0600, Joyce wrote:

Nope, I didn't ever run the points on this - but I did now ... just for you. Have
no idea as to how many servings, so the point amount is for the entire recipe -
divide as necessary.

With butter: 881calories/44g fat/trace fiber = 21.29 US points
without butter: 678 calories/21g fat/trace fiber = 15.31 US points

Joyce

On Thu, 04 Mar 2004 18:15:48 -0800, Fred wrote:

Kick whatever is what I need after a day of telemark skiing.

Tequila Shrimp (or whatever)

2 Tbl butter (I did not use this)
1 Tbl olive oil
2 large cloves garlic minced
1 pound med shrimp, peeled, deveined.
2 Tbl tequila
1 Tbl fresh lime juice
1/4 t crushed red pepper flakes

Heat butter/oil in 10-inch skillet over medium heat. Add garlic and
cook 30 seconds. Add shrimp (or whatever) and cook, stirring
occasionally, 2 minutes (adjust for your seafood). Stir in tequila
and lime juice and pepper flakes. Cook 2 minutes or until most liquid
evaporates and shrimp are pink and glazed.

SERVE

I think Joyce may have done the points but I don't recall.

ENJOY.

On Thu, 04 Mar 2004 15:01:03 GMT, "frood"
wrote:

Ok, I skipped most of this thread cuz it went from ice cream, which I don't
care for, to seafood, which I can't eat. However, the word tequila found
it's way to me! I do eat a vegetarian scallop product, and that
tequila/lime/garlic sauce sounds fabu! I do know exactly where my tequila
is, so would you care to share the recipe?

I'll post my Windowsill Margarita recipe if anybody wants. 5pts for a jumbo,
kick-@$$ glass!