@@@@@ Example Generic Recipe (Minimal Input) 1 lb kidney beans Directions go here. @@@@@ Example Generic Recipe (Full-Featured) demo, example, instructions, show-and-tell, fake 1/2 lb flour 1 1/4 bag (8 oz) carrots salt to taste pepper to taste 0 x baking soda 4 apples 4 x green apples Start each new recipe with the 5 @ signs. Then add the major recipe elements (title, categories list, ingredient list, directions), leaving a blank line between each element. Make sure you use a text editor and you do not have any special characters in your recipe, such as tabs. Notes on categories inputs: To specify categories, simply separate them with commas between the categories. You can continue categories onto the next line, but make sure each categories line ends with a comma and you do not try to wrap a multi-word category from one line to the next (i.e., end each category line with a complete category and comma). NYC expects a categories line. You should try to always use a categories line, using "none" if you wish to specify no categorization. NYC will attempt to handle a missing categories line by checking if the next character encountered after the recipe title is a numeric. If so, NYC takes this as an ingredient line and assumes no categories input. If this character is alpha, NYC assumes the line (and those after it until the next blank line) contains categories. Thus, if you see a lot of quantities and ingredients in your NYC categories after an import, you can bet that you had a missing categories line in one of your generic text imports. Notes on ingredient input: The minimal input is the ingredient description (blank qty and unit). It is good practice to always use a non-blank qty, unit, and ingredient. For qty, you can use decimal or fraction. If you use fractions, use the convention shown in this recipe's ingredients. Never use special characters in your compound fractions (like "1+1/4"), rather always use blanks (like "1 1/4") for compound fractions. To force NYC to leave the qty field blank, enter "0" for the qty. You can use "clove (0.5 oz)" or similar unit to accurately specify unit size. While "4 apples" is acceptable to NYC, "4 green apples" is not acceptable, because NYC cannot determine whether "green" is a unit or part of the ingredient description. In such cases, use "4 x green apples" and the "x" will be interpreted as a blank unit. To force NYC to leave the unit field blank, use "x" for the unit. Notes on directions input: NYC will remove single carriage returns when formatting your directions. Use 2 carriage returns to force a blank line to appear in your directions. Make sure not to use reserved strings like multiple dashes. Notes on other additions: After the recipe directions, you can add a yield line, contributor line, and preparation time line as shown in this demo recipe. Yield: 3 servings Contributor: Gary Hauser Preparation Time: 00:10 @@@@@ Example Generic Recipe (Multi-Part) vegetables, soups, seafood -----SOUP----- 1 lb kidney beans 1 lb lima beans -----SIDE----- 1 lb shrimp 2 oz horseradish -----VEGGIES----- 4 single carrots 3 stalks celery Make the soup. Add more beans if you want. Prepare the shrimp. Cut up a few handfuls of carrots and celery. Serve and eat. Yield: 2 servings Contributor: John "Bean Man" Doe Preparation Time: 00:30 @@@@@ African Green Pepper And Spinach vegetables, african 1 medium onion; chopped 1 medium green pepper; chopped 1 tablespoon oil 1 medium tomato; chopped 1 lb fresh spinach; stems removed 3/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup peanut butter Cook and stir onion and green pepper in oil in 3-quart saucepan until onion is tender. Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot. BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES Yield: 4 servings @@@@@ Almond Butter Cookies cookies, vegetarian 1/4 cup canola oil 1 cup almond butter 1/4 cup maple syrup 1/2 teaspoon pure vanilla extract 1 cup whole wheat pastry flour (sifted be 1/4 teaspoon salt Preheat oven to 300F. Lightly grease a baking sheet (or use a nonstick one). Mix together almond butter and oil; beat until smooth. Mix in maple syrup and vanilla extract. Stir together flour and salt. Add to almond butter mixture and mix until just combined. Cover and refrigerate for 10 minutes. Roll dough into 3/4-inch balls. Place on baking sheet and flatten with a fork. Bake in preheated oven for 25 minutes, until bottoms are lightly browned. Cool a couple of minutes on the baking sheet, then transfer to a cooling rack. Variation: try with other nut butters. From: Breadtime Stories: A Cookbook for Bakers and Browsers, by Susan Jane Cheney Shari Dawson @Newsgroups: rec.food.veg Yield: 30 servings @@@@@ Amarillo Chili chili, beans 4 single bacon,slices,1/2 pieces 2 single onion(s) 1 single garlic clove 1/2 lb pork shoulder,coarse grind 1 lb beef round,1/2 strips 1/2 lb beef chuck,coarse grind 4 can green chiles,whole 1 tablespoon red chile,hot,ground 2 tablespoon red chile,mild,ground 1 teaspoon oregano,dried,pref. mexican 1 1/2 teaspoon cumin 1 1/2 teaspoon salt 12 oz tomato paste 3 cup water 16 oz pinto beans 1. Fry bacon in a large, deep heavy pot over medium heat. When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve.~ 2. Add the onions and garlic to the bacon fat and cook until the onions are translucent.~ 3. Add the pork and beef to the pot. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned.~ 4. Stir in the remaining ingredients except the beans and the bacon. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally.~ 5. Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour longer.~ Yield: 4 servings @@@@@ Apple Barley Soup soups/stews, vegetarian 2 large onions; thinly sliced 2 tablespoon vegetable oil 3 1/2 cup vegetable stock 1 1/2 cup apple cider 1/3 cup pearl barley 2 large carrots; diced 1 teaspoon thyme 1/4 teaspoon dried marjoram 1 single bay leaf 2 cup unpeeled chopped apples 1/4 cup fresh parsley, minced 1 tablespoon lemon juice 1/4 teaspoon salt In a small soup pot, saute onions in oil over medium heatfor 5 min., stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min.or until onions are browned. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf. Cover and cook for one hour or until barley is tender.Add apples, parsley and lemon juice. Cook for 5 minutes or until apples are slightly soft. Discard bay leaf and serve. Marie C=:-) Jane Marsh Dieckman Yield: 6 servings @@@@@ Cajun Red Beans And Rice vegetarian, beans, rice/grains, cajun 2 cup red kidney beans, soaked 2 single bay leaves 1 1/2 cup onion, chopped 1/2 teaspoon thyme 3 single garlic cloves, minced 3/4 cup fresh parsley, minced 1 cup diced green bell pepper 1 teaspoon salt 2 tablespoon red miso 4 cup freshly cooked brown rice 1 single chopped scallions to garnish Rinse beans & drain well. Cook in 5 cups of water for 50 minutes or until tender, with the bay leaves. Add onion, thyme, garlic, parsley, green pepper & salt to pot, simmer over medium low heat for 15 to 20 minutes. Add miso & simmer for another 5 minutes. Remove bay leaves. Serve over hot rice, garnished with scallions. "Quick & Natural Rice Dishes" Yield: 4 servings @@@@@ Kennet Fried Trout fish,seafood 2 small trout, (6-8 oz each) 2 single rashers streaky bacon 1 tablespoon (heaped) coarse oatmeal 2 oz unsalted or clarified butter 1 single lemon 1 single a little plain flour Rub the skins of the cleaned and dried trout very gently with a good grinding of pepper - this makes the rich skin deliciously piquant when crisply fried - then dust lightly with flour and salt. Warm a frying pan large enough to take the two fish. Toast the oatmeal in it, or, for a richer dish, fry it. Remove and reserve. Cut the bacon into snippets; fry gently until the fat runs, then increase heat to crisp the bacon a little. Remove and keep hot. Dice the butter and add 1-1/2 oz of it to the pan. When the butter foam dies down add the fish. Press them down lightly to ensure they lie very flat, touching the pan base everywhere. After 4-5 minutes steady cooking in the bubbling butter, the skin on the underside of the fish should be crisp and golden brown. Turn them carefully and fry on the second side in the same way. Put the cooked fish on to warmed plates, scatter the bacon and oatmeal over them and keep hot. Wipe out the pan with kitchen paper. Melt the remaining butter and cook to a rich shade of gold. Quickly add generous 1 teaspoon lemon juice and a little salt and pepper. Swirl to mix well, pour over the trout and serve immediately with wedges of lemon. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias Yield: 2 servings @@@@@ Spinach Lasagna pasta 3 tablespoon vegetable oil 1/2 lb lasagna noodles 2 each garlic cloves, minced 1 medium onion. chopped 2 each tomatoes, chopped 10 medium mushrooms, sliced 1/2 teaspoon oregano 1/2 teaspoon basil 1/2 teaspoon rosemary 2 tablespoon chopped fresh parsley 1 lb washed spinach 1 cup cottage cheese 1/2 cup grated parmesan 8 oz grated mozzarella Cook noodles till al dente. Drain & set aside. Preheat oven to 350F. Heat oil in a large skillet & saute onion, garlic, tomatoes & mushrooms. When onion is translucent, add herbs. Chop the spinach & add to the skillet & stir till it is wilted. Simmer. Reserving 1/2 c mozzarella, in a large bowl combine the cheeses. Pour vegetables into the cheese mixture & mix thoroughly. Layer noodles alternately with the vegetable-cheese in an 8x13-inch baking pan. Top with reserved mozzarella & bake for 30 minutes. Let sit for 5 to 10 minutes before serving. Frances Moore Lappe, "Diet for a Small Planet" Yield: 6 servings @@@@@ Thai Chicken With Fresh Basil poultry, thai 3 tablespoon vegetable oil 1 lb chicken breast (boned) 2 tablespoon garlic; coarsely chopped 3 tablespoon nuoc nam (fish sauce) 3/4 cup basil, thinly sliced 2 tablespoon sugar 2 single serrano chilies 2 tablespoon water Skin chicken and cut into 1.25 X 1 in strips. Remove stems from chilies and cut lengthwise into thin strips (discard the seeds). Heat oil in wok or large skillet over high heat. Add garlic and stir until golden brown, about 10 seconds. Add 0.5 cup of basil and the chilies and stir-fry just until basil wilts, about 1 minute. Add chicken and stir-fry about 3 minutes. Add nuoc mam, water and sugar and stir-fry until sauce bubbles and thickens slightly, about 2 minutes. Add remaining 0.25 cup of basil and stir-fry until just wilted, about 5 seconds. Serve immediately with steamed rice... From: clay@panix.com (Clay Irving) Yield: 4 servings