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October 13, 2014

October 13, 2014

MOVING DGX FILE TO IOS DEVICE, USING ITUNES FILE SHARING

https://www.dropbox.com/s/6axybqu7wn5277d/MovingDgxFileToDeviceWith-iTunesFileSharing%20.mov?dl=0

 

IMPORT RECIPES WITHIN A DGX FILE THAT HAS ALREADY BEEN MOVED TO DEVICE

https://www.dropbox.com/s/z6xtwrvnwnqsik0/DgxImport-37Recipes.mp4?dl=0

 

WATCH A NEW iOS DEVICE JOIN IN ICLOUD SYNCING

https://www.dropbox.com/s/4j4zvbryhy17ote/SyncAndTraverseiPad1900-1080.mp4?dl=0

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How to Edit a Recipe Downloaded from Web for DGX Batch File Import of same

December 11, 2011

NOTE: Just below you see how to edit one of your own recipes so that it can be imported.

—  Begin Downloaded Recipe Text File  —

Tomato Soup

What’s better than fresh, creamy tomato soup on a Sunday night? Ground cloves add the flavor we all remember as kids. Just go very easy, as it is a strong spice.
Yield: Makes 6 to 8 servings

ingredients
2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
3 1/2 pounds ripe tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon sugar
3 cups Fresh Vegetable Broth
1/8 teaspoon ground cloves
Salt and pepper, to taste
1/2 cup half-and-half

preparation
1. Melt the butter with the oil over low heat in a pot.

2. Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring. Sprinkle with flour and cook 3 minutes longer, stirring.

3. Add the tomatoes, tomato paste, sugar, and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes. Season with cloves, salt, and pepper. Remove from heat and cool slightly.

4. Puree the soup in a food processor. Pour through a strainer into a pot. Stir in the half-and-half.

5. Warm the soup before serving.

—  End Downloaded Recipe  —

—  Begin Same In DGX Format Ready For Import  —

[[Tomato Soup :: Soups :: Treats :: User-Defined :: Some New Category ]]

Yield: Makes 6 to 8 servings

2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
3 1/2 pounds ripe tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon sugar
3 cups Fresh Vegetable Broth
1/8 teaspoon ground cloves
Salt and pepper, to taste
1/2 cup half-and-half

Directions@

preparation
1. Melt the butter with the oil over low heat in a pot.

2. Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring. Sprinkle with flour and cook 3 minutes longer, stirring.

3. Add the tomatoes, tomato paste, sugar, and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes. Season with cloves, salt, and pepper. Remove from heat and cool slightly.

4. Puree the soup in a food processor. Pour through a strainer into a pot. Stir in the half-and-half.

5. Warm the soup before serving.

Comments@

What’s better than fresh, creamy tomato soup on a Sunday night? Ground cloves add the flavor we all remember as kids. Just go very easy, as it is a strong spice.

—  End same in DGX Format file Ready For Import  —