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 

 

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