Using your MAKEMSTR program The purpose of this is to make it as easy as possible for you to load recipes into MasterCook (t). The program MAKEMSTR is simply a tool to help that process along. If you follow the step-by-step instructions below, you should find that most recipes will be loaded quickly and easily. The recipes can come from the internet, they may have been exported from some other package or just typed in by hand; they can be scanned from cookbooks, or typed in with your favorite editor. A recipe has three parts. There is a HEADER, which contains the name of the recipe, number of servings, the source, and which categories it belongs to. Then there is the INGREDIENT LIST, which lists all the ingredients: the amount, the measurement units, the ingredient name, and preparation instructions. For example: 1 cup cheese, shredded amount = 1, units = cup, ingredient = cheese, and preparation = shredded. The ingredient list is key to getting the most out of MasterCook (t). All parts of the ingredient list must be correct for it to properly calculate the nutritional information, like number of calories. Because of this, we will spend a lot of time with the ingredient list, below. The third part of a recipe is the INSTRUCTIONS. This is just free-form text describing what you need to do. MasterCook (t) expects to import a recipe in these three parts : Header, Ingredients, and Instructions. And MAKEMSTR has the same expectation. By carefully editing the input file, you will tell MAKEMSTR where each of these pieces begin and end. You may have many recipes in your input files, and you may have up to nine input files for MAKEMSTR. Follow the steps carefully. **** Preparation steps for reformatting an arbitrary recipe 1. You must let the program know where the name of the recipe is. This is also where it will begin. ANYTHING that is before the recipe name will be lost! add #name: in front of the recipe name. For example, if the recipe begins like this : Brother Fred's Potato surprise ------------------------------- Then edit the file to look like this : #name: Brother Fred's Potato Surprise ------------------------------- =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 2. You must let the program know where the recipe ends. Put a line after the end of the recipe like this : --- end --- If you forget, then the next #name: will be the end of the current recipe. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 3. MAKEMSTR expects the recipe to look like this : HEADER INGREDIENT list INSTRUCTION text If there are instructions in the header area, or if the ingredients are broken up and mixed in with text, you must rearrange the file to look like the above. (see example 1) =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 4. The program assumes that there are *NO* blank lines in the ingredient list. If there are, you must delete them. For example : This : 1 cup butter 1 cup sugar 1 tsp vanilla Not this : 1 cup butter 1 cup sugar 1 tsp vanilla =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 5. If the ingredient list is in two columns, you need to break it down to just one. For example: 1 cup sugar 3 t vanilla 1/2 cup milk dash cinnamon becomes: (note that you can be messy, MAKEMSTR will clean up ragged columns) 1 cup sugar 3 t vanilla 1/2 cup milk dash cinnamon As an added bonus, I have included a little program called dosplit.bat which can split files like this. Look at the README2.TXT file for instructions. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 6. Delete any extraneous information, especially in the header. The header should ONLY have : #name:---name of recipe from or source --- source for the recipe yield or servings or serves --- number of servings category -- MasterCook (t) categories =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 7. Make certain that there is a blank line *before* and *after* the ingredient list. The blank line is what MAKEMSTR uses to tell where the ingredients begin and end. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 8. If any of the ingredients run onto more than one line, join the line together. MAKEMSTR does not know how to continue an ingredient onto a new line. For example : 3 egg whites, whipped in a copper bowl with a whisk for 10 minutes becomes : 3 egg whites, whipped in a copper bowl with a whisk for 10 minutes =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 9. To help MAKEMSTR tell the difference between ingredients and preparation methods, add commas after the ingredients where it makes sense. For example: 4 large eggs at room temperature becomes 4 large eggs, at room temperature =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 10. Add items like "servings" and "source" to the header, if desired. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 11. **** Run MAKEMSTR type in a DOS window MAKEMSTR recipe1.txt recipe2.txt where recipe1.txt and recipe2.txt are the names of the files your recipes are in. The names can be almost anything, and you can have up to 9 at a time. Watch the messages carefully. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 12. Edit the output file(s) to look for any errors or problems. The files will be given the same name as the input file, but with a file extension of .mxp In particular, look for any lines in the file like : ***** above line had a problem ***** This occurs when the amount of an ingredient is confusing. For example, the following would have to be fixed by hand : 1 - 3 Tbl of horseradish 2 8 oz packages of cream cheese =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 13. If you are happy with the output file (you can always edit the input a little more and try again), execute MasterCook (t) and go to import. Pick files with an extension of .mxp, and import them. I set up a special cookbook called "import" for this task. That way I can read the recipes in, do any cleanup that I have to, and then copy them to their final destination. This also makes it easy, if I have really messed them up, to delete them from MasterCook (t) and start over! In MasterCook (t), do the following to insure full success : o Check the nutritional analysis for each new recipe. This process will catch many errors that may creep in. o Fill in 'Servings' and pick 'Categories' if necessary. o Look at 'Full View' as a final check. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= notes: Header stuff : -------------- Recognized keywords: source, source:, from, from:, category, category:, serving, servings, serving:, servings:, serve, serves, serve:, serves:, yield, yields, yield:, yields: Category: Be very careful using category. If you spell the category differently than what is already in MasterCook (t), it will add a new category. Thus, if you give a category of "dessert", then both "Desserts" and "dessert" will be in the database. Categories are entered with commas between them, up to 4 max. For example : category Cheesecake, Desserts While in the header, lines that contain all of the same character, like "***********" or "%%%%%%%%%%%", etc., will be skipped. The repeated character must be one of *,-,=,+,>,<,x, or %. Also skipped are lines that begin with "per", "MMMMM", "Ingredients", or "Instructions". Ingredients stuff : ------------------- Everything to do with one ingredient MUST be on one line. There must be NO BLANK LINES within the ingredient block. MAKEMSTR will handle the following correctly: 5lbs becomes 5 lbs 1-1/3 cups becomes 1 1/3 cups MAKEMSTR will recognize *many* different abbreviations for various units, and rationalize them. For example; T, tb, tbs, tbl, tblsp, tbsp, tbls, tblsps, tbsps, and various upper/lower case combinations are all recognized as tablespoon. Qualifiers like "level" are eliminated (level teaspoon becomes teaspoon). The ingredient description is rearranged to try to put the ingredient name first, where MasterCook (t) wants it. For example : 1-1/2 c (12 oz) freshly squeezed lemon juice becomes 1 1/2 cup lemon juice -- (12 oz) freshly squeezed It does this by looking for anything wrapped in parenthesis, and by searching through a list of common adjectives. Words like "of" are eliminated : 1 cup of butter, becomes 1 cup butter Makemstr also turns commas into double dashes (--). To prevent a comma from being converted, protect it with a backslash (\). So instead of "flour, wheat" which would become "flour -- wheat", type "flour\, wheat", which would become "flour, wheat". To protect an ingredient from being misinterpreted, protect it with a pound sign (#). For example, normally shredded wheat will become : wheat -- shredded To protect this one from being altered, type : #shredded wheat which will become shredded wheat =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ****** Example 1 ****** This is the input file. It needs a lot of work. Notice that the ingredients are scattered through the file, and must be consolidated. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: arielle@taronga.com (Stephanie da Silva) OREO CHEESECAKE =============== Ingredients: ------------ Crust: ------ 25 Oreos (2.5 cups crumbs) 4 Tblsp unsalted butter, melted Instructions: ------------- Preheat oven to 425F. Butter bottom and sides of springform pan. Break cookies and put into food processor fitted w/ metal blade. Process til crumbs. Add butter, mix til blended. Pour into pan; press evenly over bottom and 2/3 up sides. Refrigerate while preparing filling. Filling: -------- 32 oz cream cheese at room temp 1.25 cups sugar 2 Tblsp flour 4 large eggs at room temp 3 large egg yolks at room temp 1/3 cup whipping cream (feel those arteries clogging yet? wait--there's more!) 1 tsp vanilla 1.75 cups coarsely chopped Oreos (about 15 cookies) Instructions: ------------- Beat cream cheese in large bowl with electric mixer on medium until smooth. Scrape down sides. Add 1.25 cups sugar, beating until lite and fluffy, about 3 minutes, scraping down occasionally. Mix in flour. While beating continuously, add eggs & yolks; mix until smooth. Beat in cream and 1 t. vanilla til well blended. Pour 1/2 the batter into prepared crust. Sprinkle with chopped Oreos. Pour remaining batter over; smooth with spatula. Some oreos may rise to the top. Put pan on baking sheet. Bake in 425F oven 15 minutes. Reduce oven temp to 225F and bake for additional 50 minutes or until set. Topping: -------- 1/4 cup sugar 1 tsp vanilla 2 cups sour cream Instructions: ------------- Remove cake from oven & increase temp to 350F. Stir together sour cream, vanilla, and sugar. Spread mixture evenly over cake top. Return to 350F oven and bake 7 minutes or til topping begins to set. Remove from oven; cool in draft-free place to room temp. Cover & refrigerate several hours or overnight. Can be refrigerated up to 3 days (if it lasts that long) *************** Example 1 becomes this after manual cleaning up 1. add #name: and --- end --- tags 2. move the ingredient blocks together. 3. Remove Ingredients: and --------- lines from header 4. Fix line that says : feel those arteries clogging yet ... In this case, I just deleted it... 5. add commas - I added them before every "at room temperature". 6. add header stuff - I copied the "from" line, and added serves and category. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: arielle@taronga.com (Stephanie da Silva) #name:OREO CHEESECAKE From: arielle@taronga.com (Stephanie da Silva) serves 12 category Cheesecake, Desserts Crust: ------ 25 Oreos (2.5 cups crumbs) 4 Tblsp unsalted butter, melted Filling: -------- 32 oz cream cheese, at room temp 1.25 cups sugar 2 Tblsp flour 4 large eggs, at room temp 3 large egg yolks, at room temp 1/3 cup whipping cream 1 tsp vanilla 1.75 cups coarsely chopped Oreos (about 15 cookies) Topping: -------- 1/4 cup sugar 1 tsp vanilla 2 cups sour cream Instructions: ------------- Preheat oven to 425F. Butter bottom and sides of springform pan. Break cookies and put into food processor fitted w/ metal blade. Process til crumbs. Add butter, mix til blended. Pour into pan; press evenly over bottom and 2/3 up sides. Refrigerate while preparing filling. Instructions: ------------- Beat cream cheese in large bowl with electric mixer on medium until smooth. Scrape down sides. Add 1.25 cups sugar, beating until lite and fluffy, about 3 minutes, scraping down occasionally. Mix in flour. While beating continuously, add eggs & yolks; mix until smooth. Beat in cream and 1 t. vanilla til well blended. Pour 1/2 the batter into prepared crust. Sprinkle with chopped Oreos. Pour remaining batter over; smooth with spatula. Some oreos may rise to the top. Put pan on baking sheet. Bake in 425F oven 15 minutes. Reduce oven temp to 225F and bake for additional 50 minutes or until set. Instructions: ------------- Remove cake from oven & increase temp to 350F. Stir together sour cream, vanilla, and sugar. Spread mixture evenly over cake top. Return to 350F oven and bake 7 minutes or til topping begins to set. Remove from oven; cool in draft-free place to room temp. Cover & refrigerate several hours or overnight. Can be refrigerated up to 3 days (if it lasts that long) --- end --- *************** Example 1 becomes this after running MAKEMSTR * Exported from MasterCook II * OREO CHEESECAKE Recipe By : arielle@taronga.com (Stephanie da Silva) Serving Size : 12 Preparation Time :0:00 Categories : Cheesecake Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 25 Oreos -- (2.5 cups crumbs) 4 tablespoon unsalted butter -- melted Filling: 32 ounce cream cheese -- at room temp 1.25 cup sugar 2 tablespoon flour 4 large eggs -- at room temp 3 large egg yolks -- at room temp 1/3 cup whipping cream 1 teaspoon vanilla 1.75 cup Oreos -- (about 15 cookies) -- coarsely chopped Topping: 1/4 cup sugar 1 teaspoon vanilla 2 cup sour cream Preheat oven to 425F. Butter bottom and sides of springform pan. Break cookies and put into food processor fitted w/ metal blade. Process til crumbs. Add butter, mix til blended. Pour into pan; press evenly over bottom and 2/3 up sides. Refrigerate while preparing filling. Beat cream cheese in large bowl with electric mixer on medium until smooth. Scrape down sides. Add 1.25 cups sugar, beating until lite and fluffy, about 3 minutes, scraping down occasionally. Mix in flour. While beating continuously, add eggs & yolks; mix until smooth. Beat in cream and 1 t. vanilla til well blended. Pour 1/2 the batter into prepared crust. Sprinkle with chopped Oreos. Pour remaining batter over; smooth with spatula. Some oreos may rise to the top. Put pan on baking sheet. Bake in 425F oven 15 minutes. Reduce oven temp to 225F and bake for additional 50 minutes or until set. Remove cake from oven & increase temp to 350F. Stir together sour cream, vanilla, and sugar. Spread mixture evenly over cake top. Return to 350F oven and bake 7 minutes or til topping begins to set. Remove from oven; cool in draft-free place to room temp. Cover & refrigerate several hours or overnight. Can be refrigerated up to 3 days (if it lasts that long)