![]() I am also grateful that I can add other recipes from so many sources. MacGourmet Deluxe is definitely not "old country" but I like that I can preserve the old country in it. So, me being me, (I don't think being Slovak is a factor) I'll click on 'Open Anyway' and, again, bam! Very often that recipe will import just fine. I'll highlight the url to use the Import feature, but MacGourmet Deluxe will show me this: You just need to export them from the Windows version of MasterCook correctly, usually using the MasterCook MX2, MasterCook MXP or MasterCook text formats. Sometimes I'll find a site that has a recipe that I can see is not part of a story or article. MacGourmet Deluxe can usually import many different MasterCook PC formats. I just select the text of the recipe, select Clip Recipe and bam! (sorry, Emeril) it's in MacGourmet Deluxe. Thankfully there is the clipping feature. I have found that recipes that are part of a story or an article can't be added to MacGourmet Deluxe using Import Recipe feature. Very often those are sites where the recipe is an article based one. On occasion, I do run into a web site where the Import feature won't work. Sure, there is a bit of labor involved assigning the categories, cleaning up the formats, etc., but still much better than having to keystroke everything.įor the most part, I can use the Import feature. Adding those recipes to my collection is way less painful – and much, much faster. From those sites I gather the more contemporary recipes which very often are remakes of stuff my grandma made. Cooks Illustrated is my "go to" site, followed by. They are long gone, but when this time of year rolls around, they come alive as I put together my baking plans. All precious recipes given to me from my Dad's mom and his aunts – women who came to the US from Czechoslovakia as children. I am going through all my Slovak recipes for Poppyseed and Nut roll (I make a killer dough), Bolbaky, and the various cookies stuffed with nut and fruit fillings. I also love to cook and bake, and as such, over these next two months – I'm getting my Slovak on. You are most likely saying to yourself, "and, like, so what?" The "so what" is that, well, I love to eat. Actually, half Slovak from my Dad's side, German from my Mom's side.
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