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1. #How to use google docs for recipes update#
2. #How to use google docs for recipes full#
3. #How to use google docs for recipes plus#
4. #How to use google docs for recipes professional#

even comments others have posted to this recipe - if I’m interested in those.With Google Docs, you simply copy & paste the part of a page that you’re interested in (either a recipe stored in another program like Big Oven, or a web page online for example), and you get everything in one click: I moved all of my recipes, one by one, from Big Oven into Google Docs (aka Google Drive) - as seen here:

#How to use google docs for recipes professional#

So the #1 priority for me was to be able to view ( and edit) my recipes on the fly, no matter where I happen to be.Īfter exploring all of my options and not feeling satisfied with any of the professional recipe programs created specifically for organizing recipes, I decided to think outside the box a bit.

You get the idea… I never know when or where I may want to access my recipes. On my computer at work (back when I used to work outside the home) - when I simply wanted to browse all of my recipes and find an interesting one I hadn’t fixed in awhile.On my mom’s computer in a different state - when I decide on a whim I want to cook up something special for her when I’m visiting.On my desktop upstairs - when I’m importing and sharing recipes.On my laptop in the kitchen - when I’m cooking at home.But the biggest thing that I, personally, wanted in a recipe program was the ability to access (and edit) all of my recipes from any computer (or my phone) at any time. Yes, Big Oven is a fairly sophisticated program, and there’s a lot that it can do.

(See the “update” at the end of that article and my comments.)

#How to use google docs for recipes full#

But it was time to start looking for a recipe organizer that fit my needs better.Īfter trying it free for 30 days, then buying the Big Oven software ($29.95) and using the full program for a short time, I realized that BigOven wasn’t exactly what I was looking for either. For example, MealMaster and MasterCook were my longtime favorites - and they served me well (in a very basic sense) for many many years. I’ve actually tried quite a few different recipe programs.

#How to use google docs for recipes update#

If you buy thru these links, we may earn a commission at no additional cost to you.įollowing is an update on my search for the perfect recipe organizer… See past recipes from Dean on his cooking page.This post may contain affiliate links. Then pour in ¼ cup of the strawberry puree. Add them to a blender with the orange juice and blend.įor each drink, add ½ cup of Prosecco to the champagne flute. 1 750mL bottle Prosecco, champagne or other sparkling wine.2 cups (1 pint or 12 ounces) fresh strawberries (or frozen strawberries*).Let it sit for 5-10 minutes before serving Strawberry Mimosa Ingredients: Preheat oven to 350 degrees and bake uncovered for 40-45 minutes, or until a toothpick comes out clean. Let it sit for at least 2 hours if possible, overnight. In a medium bowl whisk together milk, eggs, brown sugar, and vanilla and pour evenly over the bread. Spray a 9×13 baking dish with cooking spray and coat it well. Slice brioche bread into 1” slices and then cut those into 1” cubes. Allow to cool for a few minutes (they’ll deflate, which is expected), and then run a butter knife around the edges of each muffin to loosen it and pop it out.Įnjoy immediately or store refrigerated for up to 5 days: you can eat them cold, room temp, or re-warmed Brioche French Toast Casserole Ingredients: Sprinkle the tops with additional chopped roasted red pepper.īake 20 to 25 minutes until set in the center and golden around the edges. Add a few grinds of fresh ground black pepper if you like.įill each muffin cup three-quarters of the way to the top with the egg mixture. Then stir in the oregano, salt, garlic powder, cottage cheese, grated Parmesan cheese, spinach, and roasted red pepper. Then use your hands to squeeze out as much excess liquid as you can. Place the spinach in a colander and let warm water run over it until it is thawed, about 1 minute (some brands take a bit more effort to defrost: you can also use a microwave if necessary). Spray or grease a standard 12-cup muffin tin.

#How to use google docs for recipes plus#