Make a copy of a recipe

Hi Dick,

You can add an existing recipe as an ingredient to a new recipe.
So if you start with the base recipe, you can then create a second, more elaborate version of it, using the base recipe as an ingredient.
Gourmet will automatically cascade through the recipes if you want to print a list of ingredients, for example.

Hope this solves your question.

Best,
Harald

Well, this does pull all the information together, but it doesn't provide for viewing a second recipe card, which is what I'd hoped to do.

I'm puzzled by the fact that there's a "paste ingredients" command, but there doesn't seem to be a "copy ingredients" command. If I could copy and paste all ingredients, that would go a long way toward solving my problem. If I could copy and paste all instructions, that would go even further.

Thanks for your response, Harald.

I don't think you'd be able to do that, but the method with the "base recipe" and expanding on that actually does work nicely.

Once you are adding ingredients for the "improved" or "expanded upon" recipe, you can add a recipe as an ingredient (you'd want to add the "base recipe" there.

I run my Gourmet in Dutch, so I need to do an off-hand translation here (please forgive any errors). Once you are adding ingredients, you can go to the menu bar, "edit" and then click on "add recipe" (I am guesstimating the English translation here) or <CTRL><R> for a keyboard shortcut. You can now take this recipe as a whole and add it as an ingredient to your recipe.

If somebody tells me how this can be done, I'll be happy to add a screenshot or two to show you...

Uhm.... come to think of it, maybe this is a way of explaining it without screen shots...

Recipe A:
- Ingredients
* 100 grams flour
* 1 egg
- Method
* add egg to flour, knead until supple, wrap in cling film, refrigerate for at least an hour.

Recipe B:
- Ingredients
* 1 qty Recipe A
* 1 pce onion
* 1 tbsp olive oil
* 100 grams lardons
* 1 egg yolk
* 1 tsp pepper, black
- Method
* roll Recipe A and cut into tagliatelle. In a pan over medium heat, heat olive oil. Add chopped onion then lardons. In a large pan cook tagliatelle until "al dente". Drain tagliatelle, add to pan with onions and lardons. Stir until combined. Add egg yolk. Plate. Grind fresh black pepper over plate. Serve.

(That would -IIRC- be a carbonara :-)

Thing is, because you've taken on the basic recipe for any pasta (100 grams of flour for 1 egg), you can now create literally hundreds of pasta recipes, simply by adding the pasta recipe to any "ragout" (sauce); be it carbonara, Bolognese, or sugo di arna alla Vicentina ;-)

Gourmet will - for your ingredients at least - cascade through the products (with their respective quantities) to produce your shopping list. Obviously, if called for, you can have 2x recipe A for 1x recipe B (or any other ratio that is appropriate for the recipes you are adding).

Thanks for your extensive efforts, Harald. Your procedure works for my recipes.