Text 31148, 224 rader
Skriven 2009-11-17 07:33:00 av Dave Drum (1:124/311)
Kommentar till en text av STEPHEN HAFFLY
Ärende: Gourmet Recipe Manager
==============================
-=> Stephen Haffly wrote to Dave Drum <=-
DD> Well, they told me it would run. But, it seems I gots to make my
DD> confuser jump through some hoops first. According to the documentation
DD> I need a "Gnome Environment" which relates to the GNU Public licence.
DD> And the downloaded file has a .deb extension (Debian). So I have had
DD> to go download a driver fixer program which will let XP open the
DD> archive. Wheeeeee .... shades of the 80s when NOTHING was automatic.
SH> If you will add "Windows" to a search for "Gourmet Recipe Manager",
SH> Google will be nice enough to show you a few links where a Windows
SH> installer can be found. That will save you from having to jump through
SH> quite so many hoops. One such site and link follows:
SH> http://www.brothersoft.com/gourmet-recipe-manager-download-166107.html
SH> This page will show you a couple of download links.
SH> I couldn't find a recipe with "hoop", so this one with "rings" will
SH> have to do:
I did smarten up and added "windows" to the Google search ... which got me to
the last Windows version of the program (v8.6). The current Linux version is
v10.x. Anyway ... if I didn't already have a recipe program that I was used to
and both comfortable and familiar (extremely) with - I might give this first
place on my confuser.
On first blush ... and as a test I used it to import a batch of Meal Mastered
recipes to see how badly they got munged in the transition. Right off, in the
first recipe, a fractional quantity (3/4) didn't make the trip ... although
other fractions did come through. Then I noticed that on output the directions
block is placed above the ingredients ... and my careful formatting is thrown
out the window.
Here is a recipe from that batch in three versions ... the original, the
straight export to a TXT file, and the Meal Masher export as an .MMF file.
There are a couple other options (HTML and native mode) of which HTML gives
consistent errors and doesn't export and the native mode looks a lot like the
text version of HTML printouts. An brief example is produced below before the
three actual versions of the recipe ...
(<?xml version="1.0" encoding="UTF-8" ?>
<gourmetDoc>
<recipe>
<title>Pumpkin Bundt Cake with Chocolate Glaze</title>
<category>Cakes, Chocolate, Squash, Desserts</category>
<servings>11.0</servings>
<source>TEST.TXT</source>
<instructions>THE CAKE: )
So, I don't think I'll be using those anytime soon .... Bv)=
BTW - I have made this cake twice and it has been a hit both times.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pumpkin Bundt Cake with Chocolate Glaze
Categories: Cakes, Chocolate, Squash, Desserts
Yield: 11 servings
3 c Flour
1 tb Baking powder
2 ts Soda
2 ts Pumpkin pie spice
1 ts Salt
4 lg Eggs
1 c Sugar
1 c Light brown sugar; packed
16 oz Pureed cooked pumpkin
1 c Oil
1 c Chocolate morsels
MMMMM--------------------------GLAZE--------------------------------
1 tb Butter
1 oz Unsweetened chocolate
1 ds Salt
1/2 ts Vanilla
1 1/4 c Powdered sugar
2 tb Milk; or as needed
THE CAKE: Sift the flour, baking powder, soda, pumpkin
pie spice and salt together; set aside. Beat the eggs
until frothy; add the sugars. Beat until very thick.
Stir in the pumpkin and oil, until smooth. Blend flour
mixture thoroughly into the creamed mixture. Stir in
chocolate chips (morsels).
Pour into a greased and floured 10" bundt pan. Bake in
preheated 350øF oven for about one hour or until cake
tester inserted near the center comes out clean. Cool
for 10 minutes before removing from the pan.
Cool completely on a wire rack. Drizzle the glaze over
the cake.
THE CHOCOLATE GLAZE: Melt the butter and chocolate, in a
small saucepan over low heat; stir in salt and vanilla. Add
the confectioners' sugar with enough milk to make the glaze
thin enough to drizzle over the cake.
Note: This cake will keep well for several months in the
freezer.
From: http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
The straight export as a .TXT file
Title: Pumpkin Bundt Cake with Chocolate Glaze
Category: Cakes, Chocolate, Squash, Desserts
Servings: 11.0
Source: TEST.TXT
---
Instructions
---
THE CAKE: Sift the flour, baking powder, soda, pumpkin pie spice and
salt together; set aside. Beat the eggs until frothy; add the
sugars. Beat until very thick. Stir in the pumpkin and oil, until
smooth. Blend flour mixture thoroughly into the creamed mixture.
Stir in chocolate chips (morsels). Pour into a greased and floured
10" bundt pan. Bake in preheated 350øF oven for about one hour or
until cake tester inserted near the center comes out clean. Cool
for 10 minutes before removing from the pan. Cool completely on a
wire rack. Drizzle the glaze over the cake. THE CHOCOLATE GLAZE:
Melt the butter and chocolate, in a small saucepan over low heat;
stir in salt and vanilla. Add the confectioners' sugar with enough
milk to make the glaze thin enough to drizzle over the cake.
---
Modifications
---
Note: This cake will keep well for several months in the freezer.
From: http://www.recipesource.com Uncle Dirty Dave's Kitchen
---
Ingredients
---
3 c. Flour
1 tbs. Baking powder
2 tsp. Soda
2 tsp. Pumpkin pie spice
1 tsp. Salt
4 large Eggs
1 c. Sugar
1 c. Light brown sugar; packed
16 oz Pureed cooked pumpkin
1 c. Oil
1 c. Chocolate morsels
1 tbs. Butter
1 oz Unsweetened chocolate
1 dash Salt
tsp. Vanilla
1 1/4 c. Powdered sugar
2 tbs. Milk; or as needed
-+-
And as an Meal Master Format export
MMMMM----- Recipe via Meal-Master (tm)
Title: Pumpkin Bundt Cake with Chocolate Glaze
Categories: Cakes, Chocolate, Squash, Desserts
3 c Flour
1 tb Baking powder
2 t Soda
2 t Pumpkin pie spice
1 t Salt
4 large Eggs
1 c Sugar
1 c Light brown sugar; packed
16 oz Pureed cooked pumpkin
1 c Oil
1 c Chocolate morsels
1 tb Butter
1 oz Unsweetened chocolate
1 dash Salt
t Vanilla
1 1/4 c Powdered sugar
2 tb Milk; or as needed
THE CAKE: Sift the flour, baking powder, soda, pumpkin pie spice and
salt together; set aside. Beat the eggs until frothy; add the
sugars. Beat until very thick. Stir in the pumpkin and oil, until
smooth. Blend flour mixture thoroughly into the creamed mixture.
Stir in chocolate chips (morsels). Pour into a greased and floured
10" bundt pan. Bake in preheated 350øF oven for about one hour or
until cake tester inserted near the center comes out clean. Cool
for 10 minutes before removing from the pan. Cool completely on a
wire rack. Drizzle the glaze over the cake. THE CHOCOLATE GLAZE:
Melt the butter and chocolate, in a small saucepan over low heat;
stir in salt and vanilla. Add the confectioners' sugar with enough
milk to make the glaze thin enough to drizzle over the cake.
source: TEST.TXT
Note: This cake will keep well for several months in the freezer.
From: http://www.recipesource.com Uncle Dirty Dave's Kitchen
MMMMM
ENJOY!!!
From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider
... A book to kill time for those who like it better dead - Dame Rose MacAulay
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