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Old 10-22-2010, 06:34 AM
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Default NCT Cookbook Instructions and FAQ's

The requirements for submitting recipes are going to be a lot easier than I first thought. By request, I'm opening a new thread so that no one has to wade through all the chit-chat to find the instructions. I've typed them up and I'm putting them here with a sticky. If you have specific questions about them, feel free to ask, but please keep all comments, suggestions, and 'better ideas' in the other thread so that those just looking for specifics can find them easily.

I opened a gmail account for submissions. It's nctcookbook@gmail.com

I can just as easily accept an MSWord document or a recipe typed straight into an email. It really doesn't matter.

Although we haven't worked out the printing yet, we all know that color printing is more expensive. We MAY be able to use SOME pictures. Also, some pictures may still look good if converted to B&W. If we offer an on-line version, pics may be just fine. So feel free to send 1 clear pic of your dish if you wish. We will use some of them if we can.

Pictures MUST be sent as an attachment. Jpeg is fine. It's too much extra work for me to strip them out of a document, especially if I get hundreds of them. It will help greatly if you name your photos the same name as your recipe. When matching them up, it's a lot easier to match 'Sticky Chicken" to a photo called stickychicken.jpg than it is for me to sort through all the 102709003.jpg's and try to get the right ones together. So PLEASE rename your pics to match the recipe title.

The nutritional info is actually pretty accurate. It recognizes things like a "bunch" of parsley or a "pinch" of salt or a "medium" onion. When in doubt, it allows me to link it to the appropriate ingredient/quantity. The software "learns" and gets smarter the more you use it. Since I've been using it for a couple of years, mine has a lot of data that isn't in the base version. Whether or not we use it in the final printing will probably be a function of space and design. But it doesn't matter to anyone in the submissions because I just tell it to either print it or not at the end.

It automatically converts Teaspoon or TSP or teas to 'tsp' if I set it up that way, so there is no need to insist that everyone use the same terms. Anything that is unclear to me, I can always ask the submitter.

I'm not concerned about balancing appys with entrees with desserts at this point. I think it will all work out. If we are real short of something, I can just put out a call to you guys for more salads, or whatever we need.

Likewise, word count doesn't matter. A recipe for Chex Mix (place all ingredients in a bowl and toss) is just as useful as a recipe for a raspberry cake with 4 distinct layers. These are our favorites. Some are quick and easy; some are more involved. We'll work all that out in the layout. If any one recipe is waaaaaayyyyyy too long, I'll talk to the contributor.

Each person needs to decided whether they want to use their screen name or their real name. I don't think it matters if we have some each way. Actually, you can probably put both if you want. Just identify your recipe they way you want the author listed in the book. For example; John Smith (BigChef) will work just fine.

It's becoming apparent to me that the biggest issue will NOT be the format of the submissions. It WILL be proofreading and editing. PLEASE try to spellcheck your entries before sending. We will proofread to the best of our ability. If we have a real spelling & grammar maven here, please step forward. Be forewarned - we WILL edit! Please don't be offended.

There's the ability for you to put in a 'tag line' or comment with your recipe title, such as:
*Just like Olive Garden!
*Rich and Creamy!
*Refreshing lunch on a hot summer's day!
Just keep them brief. We'll use them as we can. Some of them may actually help us balance the size of the recipes to the pages a little bit.

There's also the ability to show a tip, such as:
*Freezes well.
*Even better the next day.
*Wonderful with mashed potatoes and green beans.
*Line pan with foil for easy clean up.
*This is also good made with chicken instead of pork.

It would be a nice touch if you listed the Prep Time, Cooking Time, and Inactive Time (resting or chilling, etc). This is not required, but space allowing, would be useful. Please tell us how many servings the recipe makes or the yield in volume if appropriate.
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Last edited by jim_slagle; 10-31-2010 at 07:02 PM.
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Old 10-22-2010, 07:01 AM
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Default Re: NCT Cookbook!!!

Now, here's the preferred order of things (not mandatory, just easier at my end):

Recipe Name
Comment or Tag Line (if you want)
Author (that's you)

Prep time
Cooking time
Inactive time

Servings
or
Yield

Ingredients
example: 1 cup flour
1/2 tsp salt
2 eggs

Procedure
(Preferably this should be listed as steps, not one big paragraph.)

Tips (any suggestion for serving, freezing, etc)


You don't have to do anything more. You don't even have to list these heading words. Just type up your recipe as you normally would.
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In our house, dog hair is a condiment.

Tell me what you eat, and I will tell you who you are. ~
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We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.
~ Alfred E. Newman


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Old 10-22-2010, 07:15 AM
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Default Re: NCT Cookbook Instructions and FAQ's

We really want this to be a group effort, so we are hoping for everyone to participate.


1. Recipes must be something tried and true (TNT). This will be a collection of our personal favorites.

2. Hopefully, everyone will add at least 1 recipe to the collection. I hate to limit anyone's enthusiasm, but maybe 5 max per person until we get an idea of how many recipes we collect? It's easier to start off with a limit. That way if we don't have room for every recipe, I don't have to be responsible for cutting something out and hurting any feelings. If we have room, we can always ask for more. So start off by sending your 5 best!

3. Until the details of printing (either hard copy or on-line) are resolved, we can't be sure if we can use many pics. But it would sure be nice if we can! My software will accommodate pics beautifully, so feel free to send a pic of your dish if you wish. Just PLEASE don't feel bad if we can't use them in the end. For the sake of my email and storage, please only send one pic per dish - so make it a good one.

4. I have set up a gmail account to collect the recipes. Please forward all recipes & pics to: nctcookbook@gmail.com

5. It will help greatly if you send any pics as attachments, not in the body of the message.
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In our house, dog hair is a condiment.

Tell me what you eat, and I will tell you who you are. ~
Anthelme Brillat-Savarin


We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.
~ Alfred E. Newman


OMG! I decided to blog!
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Old 10-22-2010, 07:46 AM
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Default Re: NCT Cookbook Instructions and FAQ's

You go! Really nice work.
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Old 10-22-2010, 08:54 AM
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Default Re: NCT Cookbook Instructions and FAQ's

Quote:
From Cooksie: Another thing that might be helpful to SS is for everyone to list the ingredients in the order that they are used in the directions. I'm real bad about not doing that when I write out a recipe, but I think that's how the pro's do it.
Cooksie posted this in the earlier thread, and it is very useful so I am copying it here.
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In our house, dog hair is a condiment.

Tell me what you eat, and I will tell you who you are. ~
Anthelme Brillat-Savarin


We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.
~ Alfred E. Newman


OMG! I decided to blog!
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Old 10-22-2010, 02:25 PM
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Default Re: NCT Cookbook Instructions and FAQ's

SS email: NCTcokbook@gmail.com is it 1 O or 2? Not sure if that was intentional.
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Old 10-22-2010, 02:46 PM
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Default Re: NCT Cookbook Instructions and FAQ's

Thanks. Fixed.
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In our house, dog hair is a condiment.

Tell me what you eat, and I will tell you who you are. ~
Anthelme Brillat-Savarin


We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.
~ Alfred E. Newman


OMG! I decided to blog!
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Old 10-22-2010, 02:52 PM
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Default Re: NCT Cookbook Instructions and FAQ's

Quote:
Originally Posted by SilverSage View Post
Thanks. Fixed.
Welcome!! BTW Need any help proofreading? You are doing a GREAT job!! This is going to be good.
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Old 10-30-2010, 09:19 AM
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Default Re: NCT Cookbook Instructions and FAQ's



Just wanted to bring the details up front again.

We're now at 29 recipes from 10 people, and growing!
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In our house, dog hair is a condiment.

Tell me what you eat, and I will tell you who you are. ~
Anthelme Brillat-Savarin


We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.
~ Alfred E. Newman


OMG! I decided to blog!
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