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posting recipes

19 years ago

Ok... I am horrible at typing (slow as a snail) and not too computer savvy, hence I don't post as often as I would like. I drive my kids nuts and finally learned how to post a recipe from another site which I did today on this forum.Yay! I posted Ina Garten's Frozen key Lime Pie to the post about having an extra dozen lemons and limes.It is great!

Here is what I need to know...when someone posts several recipes in a single post are they typing it all, or is it copied from another source.

When you want to post a recipe from one of your cookbooks is there a way to do it (copy,scan etc.) other than typing it out?

On the WFD posts... (This is what I am thinking) You cook, take a photo, transfer photo to computer then to a site such as photobucket.From photobucket you post the photo here ,mention a few words about your dinner and also post the recipe.If this is how it is done, how long does it usually take to do?

I know I will hear from you faster than it took me to write this post (LOL)and I thank you!.

Debbie

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Comments (7)

doucanoe
19 years ago
Debbie, first off, welcome to the CF! Hope to see you around often!

I have my photos hosted thru picturetail, I upload them as needed. I took the time a while back to create a word doc of recipes, one file for T&T and one for To Try. I sorted them by categories, and when I want to post one here, I simply cut & paste. When I want to save one from here or another site, I simply cut and paste and save them to my recipe file.

Linda
lorijean44
19 years ago
Same here. I save recipes I obtain from here and elsewhere online to Word documents on my computer. If I try a recipe from a cookbook and want to post it, I type it up then. Maybe with all this practice at typing up recipes, you'll become a faster typist! :-)

Welcome!

Lori
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She said it was a variation of a BBQ sauce - I think it may have been the Sweet 'n' Sour Sauce part of the Two-in-One BBQ Sauce given on page 262 of the Ball Complete book. To make 3 pints of the Sweet 'n' Sour you would use half of the ingredients listed in the first part, then add the ingredients listed for Sweet 'n' Sour variation. Or to make 6 pints you would use full amount listed in first part, but double the Sweet 'n' Sour. That's assuming you don't want to try the Stampede-Style Sauce at all. I haven't tried these, but had looked at the recipes before and thought they sounded good. Let me know if you need the recipe(s) posted.
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Yes! Exactly what LindaC said. I posted the recipe and just pasted from my file. Sorry, I didn't stop to really read it again and make sure it was clear. Mix the dry crust ingredients together first, then press into the buttery pan. Sometimes I mix the dry topping stuff, melt the butter and drizzle it in. Mix with a fork, then sprinkle on top. The only thing I sometimes "don't" do is mixing the dry filling ingredients first. I often have my berries in a big measuring cup, sprinkle the dry stuff on top and gently toss/stir to mix in the dry stuff. Works both ways! It's a pretty forgiving recipe! Deanna
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Tatertots casserole preheat oven 350 spray 13x9 dish with pam mix all ingredients together in a large bowl ( make sure you get all tatertots coated pour into pan spread evenly bake 35 to 40 mins (I cook mine about 40-45) 1 can cream of mushroom soup 8 oz sour cream ( I use 16 oz size)* 1 onion chopped 1-2 cup grated cheese 1 package tatertots (I use onion ones large) some recipes call for 1 stick melted butter also. You can add chopped up ham or bacon too. Definitely use the 16 oz sour cream! I do not add the melted butter and I always use the large bag of tots and the 16 oz sour cream. It makes a full 13x9 pan, so plenty. If I want it to be more of a meal I add diced ham or bacon or even cooked sausage. It is good with a package of the Jimmy Dean pre cooked sausage crumbles in it.
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I missed that one but this one looks good. Here is a link that might be useful: roasted chicken with herbed mushrooms
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hawk307
19 years ago
Lori: Can she copy a recipe ( It's hard from a book )and then save it to Word Documents.
It would save a lot of typing and time.
Lou
annie1992
19 years ago
Debbie, I also want to welcome you to the Cooking Forum, I hope you like it and decide to stay.

I have old and slow dial up at home so if I type a post, add a recipe and a picture, it's going to take me 10 or 15 minutes, at least. That's why I don't post pictures. Well, that, and a lot of time I just skip dinner, LOL.

Lou, I was thinking of you this weekend. I made apple maple jam, it's nearly time for apple butter!

Annie
lorijean44
19 years ago
Lou, if Debbie has a scanner, she would be able to scan the page(s) into an 'image' file. Posting the recipe then would be the same as posting a picture. It can be done, but her file wouldn't be an editable Word document (which would be fine, I think)!

Lori
Daisyduckworth
19 years ago
All my recipes are on my computer in MS Word. For me, it's just a matter of Copy and Paste. It's easy to save recipes this way, too, when you see a Keeper. Once you get a good quantity, then you'll need to categorise them - you can choose to do it by courses (main meal, soups, desserts etc)or divide them into categories like Beef, Lamb, Cakes, Herbs, Pastry, or whatever, with subcategories if desired, like Sweet Pies and Savoury Pies.

I agree with Lori that a scanner is an easy way of storing recipes you like which you find in books or newspapers etc. I find it best to photocopy it first, then scan the copy. You often get a clearer image that way, and also you can copy just the recipe you want, instead of keeping the whole page.
hawk307
19 years ago
Debbie: I should have welcomed you, to the CF too!

Annie: I remembered the Apple Butter for awhile, then I got so busy that I,
Plum Forgot or would that be Apple Forgot.
And I thought you didn't love me anymore !!!!!

Don't tell anyone here I said that.
LOU

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