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Re: Search Problems - Gourmet_Mom - 11-02-2008
LOL, Jean!
(While I understand what he said, I understand where your coming from.
)Labs, do you possibly have that handy in Excel? I could sure convert it a lot easier that way. Then if it's okay with you, I could then post it in a more familiar format.
Re: Search Problems - labradors - 11-02-2008
Have uploaded it to HERE, so you may download it.
Re: Search Problems - BarbaraS - 11-02-2008
Quote:
Have uploaded it to HERE, so you may download it.
That link just killed my browser window.
Barbara
Re: Search Problems - labradors - 11-02-2008
Quote:
That link just killed my browser window.
Okay. Just put it directly onto my own server. Try THIS, instead.
Re: Search Problems - Gourmet_Mom - 11-02-2008
That worked Labs! I've got to go stretch some focaccia dough and I'll be right back to convert it!
Re: Search Problems - Gourmet_Mom - 11-02-2008
Here you go. Labs, check it for errors please.
* Exported from MasterCook *
Butternut Squash and Leek Soup
Recipe By :Labs
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 pounds Butternut squash -- halved lengthwise
5 tablespoons Unsalted butter
4 large Leeks -- white and light green chopped
7 Sprigs Fresh thyme
5 cups Chicken stock
1 1/4 teaspoons Salt
1/2 teaspoon Freshly ground black pepper
1/2 cup Sour cream
3 tablespoons green onion -- tops only or chive, chopped
8 Slices Bacon -- fried or broiled, crumbled
Place squash, cut side down, onto a baking sheet. Bake at 350° until tender, about 40 minutes, depending upon size of squash. Let cool slightly. Using a spoon, scrape out and discard the seeds. Scrape the squash from the skin.
Melt butter in a Dutch oven, over low heat. Add leeks and thyme to pot and cover. Cook on low, stirring occasionally, until soft and lightly browned, about 40 minutes. Remove thyme sprigs.
Stir stock into pot. Stir in squash. Simmer over moderate heat for 20 minutes.
In a blender or food processor, purée soup in batches until smooth. Pour back into pot and season with salt and pepper.
To serve, ladle soup into bowls and garnish each serving with 1 T of sour cream, 1 T of green onions, and a sprinkling of bacon bits.
Re: Search Problems - Gourmet_Mom - 11-02-2008
BTW, this is on for next week! Thanks!
Re: Search Problems - labradors - 11-02-2008
Daphne,
It looks okay, except a few of the ingredients are missing from the instructions, since the spreadsheet format would already have them listed in the ingredient column. Thus, "Place, cut side down" needs to be "Place the squash, cut side down," and so on.
That's another reason I like the spreadsheet format so much: exactly the ingredient you need for each step are listed FOR that step, and you don't miss things by going back and forth between the ingredients and the instructions. My mom has called me a few times, today, since she is making the calzones from C@H, and she has missed steps and ingredients (but has caught herself, so everything's okay), and was telling me how confusing she (a VERY experienced cook) she thought the instructions were. The spreadsheet format eliminates those potential errors by keeping together only the ingredients and steps that belong together, and that is why I convert all of my repeat recipes into that format.
Re: Search Problems - Gourmet_Mom - 11-02-2008
Thanks Labs, I'll double check it. I can see the merit in your spreadsheet method, though.