Welcome to Recipe Writing 101!
This section has 3 parts.
1. Recipe Diagram (each line is numbered to correspond to the Do's and Don'ts section)
2. Recipe Writing 101 - "The Do's and Don'ts of Recipe Writing"
3. Sample Recipe Card (what an actual submitted recipe should look like)

GOOD LUCK!

Reminder!!!! Your recipe must be ORIGINAL!
An original recipe is the product of one's own mind and is NOT a copy or imitation.  If the recipe is derived from a previously published one, it MUST have at least three (3) significant ingredients that are different (added, subtracted or changed).

okay...go ahead and write away!!


RECIPE DIAGRAM

Recipe Name (1)*
*(number relates to Recipe Writing 101 hints below)

Preparation Time Estimate (2)*
Cooking Time Estimates (3)*

  Ingredient List (4)*
   (Meat Type/Size/Thickness/Alternative Cuts)

          Amt. Ingredient A (5)*
            Amt. Ingredient B
         Amt. Ingredient C
         Amt. Ingredient D
         Amt. Ingredient E

Procedure:

1. KEY VERB: (mix, pour, toss etc.) Direction A (6)*

2. KEY VERB: Direction B

3. KEY VERB: Direction C

 
Serving Size/number (7)*

Alternative Cooking Options: (8)*

Cook’s Tips (9)*

 

* RECIPE WRITING 101 - The "Do's and Don'ts" of Recipe Writing

*1. Recipe Name
          * Name should be descriptive
          * Sound appetizing
          * Be short, to-the-point
          * Imply ease of preparation

*2.  Prep time under 30 minutes

*3.  Cooking Time Est.: cooking and other tasks not requiring the
cook’s attention (i.e. roasting, marinating) can be longer and should always be listed separately.

*4.  Ingredient List:   List the beef cut first, then list alternative cuts      (i.e. Sirloin Center Steak, can also use Flat Iron)

*5. Ingredient List:  List only 5-6 ingredients – longer lists (up to 9-10 ingredients) Are acceptable is the ingredients are likely to be on hand and/or require no/little prep (e.g. opening cans)

*6.  KEY VERB:  
        * Number or bold key verbs separating each step in the process
        * Use short, succinct paragraphs, separated by white space
        * Use simple, clear language with definitions

*7. Serving Size: List both number and size of servings

*8.  Alternative Cooking Options: Give alternative cooking options

*9.  Cook’s Tip: Give a short cut or ingredient exchange or helpful hint.

SAMPLE RECIPE CARD
         

CLASSIC BEEF CHEESEBURGERS 
Total preparation and cooking time: 25 to 30 minutes 

1-1/2

pounds ground beef

2

teaspoons steak seasoning blend

 4

hamburger buns, split

4

slices cheese (such as Cheddar, American, Swiss, etc.)

4

lettuce leaves

4

tomato slices

 

Toppings (such as ketchup, mustard, onion slices, pickles)

 1.      Combine ground beef and steak seasoning in large bowl, mixing lightly but thoroughly. Lightly shape into four 3/4-inch thick patties.

2.      Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes, until instant read thermometer inserted horizontally into center registers 160°F, turning occasionally.  About 2 minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese slice.

3.      Line bottom of each bun with lettuce leaf; top with tomato slice, burger, and toppings, as desired. Close sandwiches.

Makes 4 servings.

Cook’s Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Grill patties, covered, 7 to 8 minutes, until instant read thermometer inserted horizontally into center registers 160°F, turning occasionally.  Toast buns and top burgers with cheese as directed above.

 Cook’s Tip: Other popular burger toppings include grilled or caramelized onions, blue cheese, bacon, sauteed mushrooms and barbecue sauce.