Can NYC import Compu-Chef files?
We have developed a utility
program to convert Compu-Chef text export files to
NYC’s generic text fo
Can NYC import Cook’n files?
We have developed a utility program to convert Cook’n text export files to NYC’s generic text format (which can be imported into NYC). Here is the process:
Can NYC import Micro Cookbook files, or is there some other way of transferring such recipes to NYC?
Micro Cookbook can export to Meal-Master or Mastercook text fo
I got a new computer with the latest NYC and my cookbooks are on my old computer. Even zipped my cookbooks are over diskette size - any suggestions??
You could put all the .zip files into one .zip file that spans multiple diskettes using WinZip. In other words, create an “allcookbooks.zip” file on your A:\ drive, then use WinZip to Add all your .zip (zipped cookbook) files to it. WinZip will prompt you for additional diskettes as it needs them to span the “allcookbooks.zip” file across how every many diskettes it needs.
Here are a few other ways to get your cookbooks from your old to your new computer to get around a 1.44MB diskette size limit:
You can first try making the cookbooks smaller for the transfer via diskette:
Failing that, you need a transfer medium other than a diskette. One of these may work for you, depending on your system:
Where there's a will there's a way...
How do I transfer my recipes from Mastercook to NYC?
Export your recipes from Mastercook using the .mxp export fo
How do I import recipes that I can take from foodtv.com and other such sites?
For recipes in any fo
When using the File… Quick Web Recipes… feature, can I download several files, then select more than one .zip file and import them all in one step, creating several new cookbooks?
Yes, that is possible.
Select more than one zip file in Step 2 of the Quick Web process and NYC
will build a cookbook for each zip file.
There is a limit on the total number you can select at once due to
string length, but you should be able to select 5-10 at a
I can't seem to find the NYC \temp file to download my recipes into. Find (folders and programs) on the windows start menu shows nothing, so I don't know where to download recipes once I do get them or how to unzip once I've managed that.
NYC creates the \temp subfolder au
Later, when your skill with NYC increases, you can learn to import from different sources into your open cookbook using the File… Import Recipes… feature. You will need to 1) download recipe files using your browser (and remember the folder where you put them); 2) unzip the files (File… Unzip Cookbooks… will work for this); and 3) use File... Import Recipes... to import the unzipped files.
When you scan your recipes, what software do you use?
How do I use NYC’s generic text fo
NYC's generic text file fo
Then you touch up the recipe with a text editor until it is in NYC generic
(at least 1 blank line here)
RECIPE NAME (all on one line - 60 chars max.)
(at least 1 blank line here)
CATEGORIES (e.g., desserts, pies, fruit) if none , enter "none", continue to next line with trailing comma
(at least 1 blank line here)
- - - - FROSTING - - - - with no qty or unit; if none, enter "none"
(at least 1 blank line here)
(everything to end of file or to next @@@@@ is assumed to be directions unless preceded with "Yield:", "Contributor:", or "Preparation Time:")
This arrangement resembles most recipes that you find. Thus, you will usually just need to place the "@@@@@" line at top of each recipe, put in a categories line, and then make sure you have blank lines between recipe elements. You can separate recipe ingredients with a header that starts and ends with 5 dashes (e.g., -----TOPPINGS-----). Here is a real example:
-----------START OF EXAMPLE------------
1 lb hamburger
1 lb cheddar cheese; grated
1 pkg taco spice
12 x taco shells
1 head lettuce; chopped
1 jar (8 oz) salsa or picante sauce
Brown hamburger. Drain meat. Stuff ingredients in shells.
Add salsa. Eat hot.
Yield: 12 servings
----------END OF EXAMPLE-------------
Notes on categories input:
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 do not wrap a multi-word category from one line to the next (i.e., always 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 errantly imported as 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:
Every recipe requires at least one ingredient.
In recipe ingredients for generic imports, you should always try to have a qty, unit, and ingredient description. The minimal ingredient input is the ingredient description (blank qty and unit), but for best results it is good practice to always use a non-blank qty, unit, and ingredient.
NYC will properly interpret a blank qty
To force NYC to leave the qty field blank, enter "0" for the qty. For qty, you can use decimal or fraction. If you use fractions, use this convention for compound fractions: "1 1/4". Never use special characters in your compound fractions (like "1+1/4").
To force NYC to leave the unit field blank, use "x" for the unit,
as shown in the tacos example above. For units, 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 dete
To add a preparation (e.g., "sliced", "chopped", "peeled, sliced"), add a ";" to the end of the ingredient description, then add the preparation.
To separate groups of ingredients, use an ingredient header. An ingredient header has blank qty and unit, and for the ingredient description, use a descriptor surrounded by at least 4 dashes, like "-----TOPPINGS-----" in the tacos example above.
Notes on directions input:
NYC will remove single carriage returns when fo
Directions are optional in recipes.
Notes on other additions:
After the recipe directions, you can optionally add a yield line,
contributor line, and preparation
Yield: 3 servings
You can also use Glen Hosey's MM Buster program to
put generic text recipes into MM fo
You can also import text recipes pasted to a text box using Recipes... Screen Import... (v5.20 and higher). Paste recipe(s) in the textbox, then highlight major components and identify them with a button click, then press the Import button.
Once your recipes are in generic text fo
What is the easiest way to get all my hardcopy recipes into NYC?
You can enter new recipes using the recipe edit window, but this window is intended primarily for modifications. Here are faster ways to enter your own recipes into NYC cookbooks:
1. type recipes into the Screen Import window (Recipes… Screen Import…), identify recipe components, then press Import;
2.type recipes into the Screen Import window in
NYC’s generic text fo
3. scan recipes and save them in a text file
using your scanner’s
4. type recipes into a
text file using NYC's generic text fo
Using Quick Web Recipes (classic), how do I to direct the download to my NYC \temp folder?
The exact browser command for this depends on your browser, but it starts by right-clicking the file you want to download. In Netscape, you right click the file and select Save Link As... and then direct the download to the NYC \temp folder. In MS Internet Explorer, right click the file and select Save Target As.... and direct the download to the NYC \temp folder. Your version of either browser should have an analogous feature for directing downloads to a certain folder.
I managed to download one recipe file from your recipe library, but I cannot get it unzipped, don't know how to. I also cannot get anything to download to NYC \temp file--don't even know if I have a \temp file. Can you help --step by step, please?
Here is a step-by-step on how to get NYC's Quick Web Recipes feature working, which would be the most helpful in your situation.
When you use NYC's Quick Web Recipes... utility to download recipes from our
site, you need to know how to specify what folder your browser should put the
download into. Do this by right clicking the file (in Netscape or MSIE)
and selected "Save File As..." or "Save
Target As..." or something similar to do the download into your specified
folder. Read your browser Help on all the right-click menu commands you
see until you find the right one. Specify NYC's \temp folder (probably
“c:\Program Files\Nycxxx\user” where xxx
is NYC version number) for your Quick Web Recipes downloads any
In summary, if you use Quick Web Recipes to download files into your NYC
\temp folder (yes, you have one - it gets created when you install NYC), then
NYC will download the file, unzip it, create a new cookbook, and import the
recipe file into the new cookbook au
Can NYC import recipes from
Not officially. However, NYC users have found that the
You may also want to rename the modified .kxp file
to have a .mxp
extension. NYC will then recognize it as an importable file extension,
displaying the file au
How exactly do I get Meal-Master recipes off the internet and get them into NYC ?
In NYC v5, use the File... Quick Web Recipes... feature.
Using NetscapeTM or another suitable
browser, click on the link to the Recipe
Library from NYC
If you are a newcomer to the internet, downloading, or zip utilities, you may want to visit this nice site for newcomers .
Once you have the recipe file downloaded and unzipped, run NYC and select
File... Import Recipes... . When you get the file list
box prompt, select the directory where the Meal-MasterTM file
resides (dbl-click the directory name). Candidate *.txt and *.mmf files should then appear in the filename box. Select
the MM filename to be imported and press O
Can I scan recipes from magazines or books into NYC?
If your scanner supports OCR (optical character recognition), you can scan
the recipes into text files, and then modify them with a text editor (like
Notepad) into NYC's generic text import fo
How do I import recipes without NYC adding recipes to categories?
Do your importing into a new, empty cookbook and then use the "unassign all" button in Recipes... Assign Recipes... to unassign all the recipes in the new cookbook. Before importing, you may also want to uncheck the option "transfer new categories" to avoid adding imported category names to your category list.
How do I import recipes without importing categories?
Uncheck "transfer new categories" in Tools… Options... Import/Export tab.
Where can I find the Meal-MasterTM recipe fo
Here are the Meal-Master format specs. View them here and print or download them.
After I import Meal-MasterTM recipes, the preparation for an
ingredient is some
In a Meal-MasterTM file, NYC only recognizes
the semi-colon as delimiter between an ingredient and its preparation, and an
ingredient's preparation must follow the ingredient on the line or in a
continuation line. Commas or other characters are assumed by NYC to
delimit ingredient adjectives (which NYC puts with the
ingredient) or to delimit multiple preparations for an ingredient (after the
semi-colon). What you describe will occur if someone uses a comma or a
character other than a semi-colon to delimit an ingredient and its preparation.
Also, some people fo
It seems that whenever I convert a large batch of Meal-MasterTM recipes, a few do not get converted, and are flagged as "failed" by NYC .
Some MM recipes will fail to convert. These "failed" recipes are
almost always bad MM fo
On very rare occasions, a recipe may exceed NYC 's limits on number of ingredients (100) or number of characters in directions (15000 in v5, 7500 in v4), and it will not convert. Some exceed NYC's limit on number of characters in the recipe name (60), but NYC issues only a warning in these cases, and truncates the incoming name.
All recipes should, of course, be inspected afterward for proper conversion.
Recipes with bad MM fo
Last Updated: 1/2/2009 10:06 AM