| name | recipe-card-creator |
| description | Formatted digital recipe card generation with ingredient scaling, nutritional information, and organized collections. Use when creating recipe cards, meal plans, grocery lists, or recipe collections. |
Recipe Card Creator
Comprehensive frameworks for structured recipe creation, ingredient management, meal planning, and recipe collection organization.
Recipe Card Format Standards
Standard Recipe Card Template
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[RECIPE TITLE]
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Prep Time: XX min | Cook Time: XX min | Total: XX min
Servings: X | Difficulty: [1-5 stars]
Cuisine: [Type] | Course: [Meal type]
DIETARY: [Vegan] [GF] [DF] [NF] [Vegetarian] [Keto] [Paleo]
━━ INGREDIENTS ━━━━━━━━━━━━━━━━━━━━━━━━━
[Group Name (if applicable)]
[ ] 2 cups all-purpose flour
[ ] 1 tsp baking powder
[ ] 1/2 tsp salt
[Group Name]
[ ] 3 large eggs, room temperature
[ ] 1 cup whole milk
[ ] 2 tbsp unsalted butter, melted
━━ INSTRUCTIONS ━━━━━━━━━━━━━━━━━━━━━━━━
1. [Action verb] [what to do] [how to do it].
Tip: [Optional helpful note]
2. [Action verb] [what to do] [until what result].
⏱ [Time indicator if applicable]
3. [Action verb] [what to do].
━━ NOTES ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━
Storage: [How to store and for how long]
Make Ahead: [What can be prepped in advance]
Variations: [Alternative versions or substitutions]
Source: [Original recipe attribution]
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Instruction Writing Guidelines
| Principle | Example Good | Example Bad |
|---|
| Start with verb | "Whisk the flour and salt" | "The flour and salt should be whisked" |
| Specify doneness | "Saute until golden, about 5 min" | "Saute the onions" |
| Include visual cues | "Stir until thick enough to coat a spoon" | "Stir until thick" |
| Group by station | "Dry ingredients, then wet ingredients" | Random order |
| Note timing | "Bake 25-30 min until top springs back" | "Bake until done" |
Difficulty Rating System
| Rating | Label | Description |
|---|
| 1 | Beginner | No special skills, simple techniques, common ingredients |
| 2 | Easy | Basic cooking skills, straightforward timing |
| 3 | Intermediate | Some technique required, multi-step, timing-sensitive |
| 4 | Advanced | Technical skills, precision required, complex assembly |
| 5 | Expert | Professional techniques, specialty equipment, extensive prep |
Ingredient Scaling
Scaling Calculation Rules
SCALING FORMULA:
Scaled amount = Original amount x (Target servings / Original servings)
SCALING FACTOR TABLE:
Half (0.5x): Divide all by 2
Double (2x): Multiply all by 2
Triple (3x): Multiply all by 3
Custom (Nx): Multiply all by (target / original)
SPECIAL SCALING RULES:
Eggs: Round to nearest whole (1.5 → 2 eggs)
Yeast: Scale by 75% of factor (doubling? use 1.75x yeast, not 2x)
Salt: Scale by 80-90% of factor (taste and adjust)
Baking powder/soda: Scale by 90% of factor for >2x
Spices: Scale by 75% of factor for >2x (intensify gradually)
Cooking oil (for frying): Do not scale — use enough to cover
Pan sauces/glazes: Scale by 50-75% when doubling
Common Scaling Conversions
| Original | Half | Double | Triple |
|---|
| 1/4 cup | 2 tbsp | 1/2 cup | 3/4 cup |
| 1/3 cup | 2 tbsp + 2 tsp | 2/3 cup | 1 cup |
| 1/2 cup | 1/4 cup | 1 cup | 1-1/2 cups |
| 3/4 cup | 6 tbsp | 1-1/2 cups | 2-1/4 cups |
| 1 cup | 1/2 cup | 2 cups | 3 cups |
| 1 tbsp | 1-1/2 tsp | 2 tbsp | 3 tbsp |
| 1 tsp | 1/2 tsp | 2 tsp | 1 tbsp |
Pan Size Adjustment for Scaling
| Original Pan | For 1.5x | For 2x |
|---|
| 8" round | 9" round | 10" round or 2x 8" |
| 9x13" baking dish | — | Sheet pan (18x13") |
| 8x8" square | 9x9" square | 9x13" |
| 9" pie plate | 10" pie plate | 2x 9" |
| 12-muffin tin | 18-muffin | 2x 12-muffin |
Measurement Conversions
Volume Conversions
| US Customary | Metric | Tablespoons | Teaspoons |
|---|
| 1 cup | 240 ml | 16 tbsp | 48 tsp |
| 3/4 cup | 180 ml | 12 tbsp | 36 tsp |
| 2/3 cup | 160 ml | 10 tbsp + 2 tsp | 32 tsp |
| 1/2 cup | 120 ml | 8 tbsp | 24 tsp |
| 1/3 cup | 80 ml | 5 tbsp + 1 tsp | 16 tsp |
| 1/4 cup | 60 ml | 4 tbsp | 12 tsp |
| 1 tbsp | 15 ml | 1 tbsp | 3 tsp |
| 1 tsp | 5 ml | 1/3 tbsp | 1 tsp |
Weight Conversions
| US | Metric |
|---|
| 1 oz | 28 g |
| 4 oz (1/4 lb) | 113 g |
| 8 oz (1/2 lb) | 227 g |
| 12 oz (3/4 lb) | 340 g |
| 16 oz (1 lb) | 454 g |
Temperature Conversions
| Fahrenheit | Celsius | Gas Mark | Description |
|---|
| 250 F | 120 C | 1/2 | Very low |
| 300 F | 150 C | 2 | Low |
| 325 F | 165 C | 3 | Moderate low |
| 350 F | 175 C | 4 | Moderate |
| 375 F | 190 C | 5 | Moderate high |
| 400 F | 200 C | 6 | Hot |
| 425 F | 220 C | 7 | Hot |
| 450 F | 230 C | 8 | Very hot |
| 475 F | 245 C | 9 | Very hot |
| 500 F | 260 C | 10 | Extremely hot |
Nutritional Information Estimation
Macro Estimation Framework
NUTRITIONAL ESTIMATION APPROACH:
1. List each ingredient with its weight/volume
2. Look up per-100g nutritional values (USDA FoodData Central)
3. Calculate based on actual amount used
4. Sum all ingredients for total recipe nutrition
5. Divide by number of servings
PER-SERVING LABEL FORMAT:
Calories: XXX kcal
Total Fat: XX g
Saturated: XX g
Cholesterol: XX mg
Sodium: XXX mg
Total Carbs: XX g
Dietary Fiber: XX g
Sugars: XX g
Protein: XX g
ESTIMATION RULES:
- Round to nearest 5 for calories
- Round to nearest 0.5g for macros
- Always note "approximate" — not lab-tested
- Exclude cooking oil absorbed during frying (estimate ~15% absorption)
Common Ingredient Quick Reference (per 100g)
| Ingredient | Calories | Protein | Carbs | Fat |
|---|
| Chicken breast (cooked) | 165 | 31g | 0g | 3.6g |
| White rice (cooked) | 130 | 2.7g | 28g | 0.3g |
| Pasta (cooked) | 131 | 5g | 25g | 1.1g |
| Whole egg | 155 | 13g | 1.1g | 11g |
| All-purpose flour | 364 | 10g | 76g | 1g |
| Butter | 717 | 0.9g | 0.1g | 81g |
| Olive oil | 884 | 0g | 0g | 100g |
| Whole milk | 61 | 3.2g | 4.8g | 3.3g |
| Cheddar cheese | 403 | 25g | 1.3g | 33g |
| Broccoli | 34 | 2.8g | 7g | 0.4g |
Dietary Restriction Labels
Standard Dietary Labels
| Label | Code | Excludes |
|---|
| Vegan | VG | All animal products (meat, dairy, eggs, honey) |
| Vegetarian | V | Meat, poultry, fish, seafood |
| Gluten-Free | GF | Wheat, barley, rye, triticale, and derivatives |
| Dairy-Free | DF | Milk, cheese, butter, cream, yogurt |
| Nut-Free | NF | Tree nuts and peanuts |
| Egg-Free | EF | Eggs and egg-derived ingredients |
| Soy-Free | SF | Soy, soy sauce, tofu, edamame |
| Keto | K | High-carb ingredients (>20g net carbs/day) |
| Paleo | P | Grains, dairy, legumes, refined sugar |
| Low-FODMAP | LF | High-FODMAP foods (garlic, onion, wheat, etc.) |
| Whole30 | W30 | Sugar, alcohol, grains, dairy, legumes |
Labeling Rules
RECIPE LABELING PROTOCOL:
1. Check EVERY ingredient against each diet's exclusion list
2. Include hidden ingredients (broths, sauces, seasonings)
3. Mark only if recipe is FULLY compliant (not "almost")
4. Note "easily adaptable" if 1 substitution makes it compliant
5. Cross-contamination note for allergy-critical diets
LABEL FORMAT:
Primary labels: [VG] [GF] [DF]
Adaptable: "Easily made GF — substitute GF flour 1:1"
Contains: "Contains: wheat, dairy, eggs"
Meal Planning Integration
Weekly Meal Plan Template
WEEKLY MEAL PLAN: Week of [Date]
Serves: [N] people
| Breakfast | Lunch | Dinner | Snack
---------|----------------|----------------|----------------|--------
MON | [Recipe/Ref] | [Recipe/Ref] | [Recipe/Ref] | [Item]
TUE | [Recipe/Ref] | [Recipe/Ref] | [Recipe/Ref] | [Item]
WED | [Recipe/Ref] | [Recipe/Ref] | [Recipe/Ref] | [Item]
THU | [Recipe/Ref] | [Recipe/Ref] | [Recipe/Ref] | [Item]
FRI | [Recipe/Ref] | [Recipe/Ref] | [Recipe/Ref] | [Item]
SAT | [Recipe/Ref] | [Recipe/Ref] | [Recipe/Ref] | [Item]
SUN | [Recipe/Ref] | [Recipe/Ref] | [Recipe/Ref] | [Item]
PREP DAY (Sunday):
- Batch cook: [Grains, proteins]
- Wash and chop: [Vegetables]
- Make ahead: [Sauces, dressings]
- Portion: [Snacks, lunches]
ESTIMATED WEEKLY GROCERY COST: $___
ESTIMATED DAILY CALORIES: ___ kcal/person
Grocery List Generation
GROCERY LIST: Week of [Date]
PRODUCE:
[ ] __________ — Qty: ____ — Est: $____
[ ] __________ — Qty: ____ — Est: $____
PROTEINS:
[ ] __________ — Qty: ____ — Est: $____
[ ] __________ — Qty: ____ — Est: $____
DAIRY & EGGS:
[ ] __________ — Qty: ____ — Est: $____
GRAINS & BREAD:
[ ] __________ — Qty: ____ — Est: $____
CANNED & DRY GOODS:
[ ] __________ — Qty: ____ — Est: $____
FROZEN:
[ ] __________ — Qty: ____ — Est: $____
CONDIMENTS & SPICES (check pantry first):
[ ] __________ — Qty: ____ — Est: $____
ESTIMATED TOTAL: $____
SHOPPING NOTES:
- Buy [ingredient] in bulk for multiple recipes
- Substitute [A] for [B] if unavailable
- Check pantry for: [staples likely already owned]
Recipe Organization and Categorization
Collection Taxonomy
RECIPE ORGANIZATION SYSTEM:
BY COURSE:
Breakfast | Lunch | Dinner | Appetizer | Dessert | Snack | Beverage
BY CUISINE:
Italian | Mexican | Asian | Mediterranean | American | Indian | French
BY METHOD:
Baking | Grilling | Stovetop | Slow Cooker | Instant Pot | No-Cook | Air Fryer
BY TIME:
Under 15 min | Under 30 min | Under 60 min | Meal Prep | Weekend Project
BY DIETARY:
Vegan | Vegetarian | Gluten-Free | Keto | Paleo | Dairy-Free
BY SEASON:
Spring | Summer | Fall | Winter | Holiday | Year-Round
BY PROTEIN:
Chicken | Beef | Pork | Fish | Tofu | Beans | Eggs
Recipe Metadata Schema
| Field | Type | Required | Purpose |
|---|
title | String | Yes | Recipe name |
source | String | Yes | Attribution |
servings | Number | Yes | Yield |
prep_time | Minutes | Yes | Active prep |
cook_time | Minutes | Yes | Cooking/baking |
total_time | Minutes | Yes | End to end |
difficulty | 1-5 | Yes | Skill level |
cuisine | String | Yes | Cuisine type |
course | String | Yes | Meal category |
dietary | String[] | Yes | Diet labels |
tags | String[] | No | Custom tags |
rating | 1-5 | No | Personal rating |
notes | String | No | Personal notes |
last_made | Date | No | Tracking |
Cooking Technique Reference
Essential Techniques
| Technique | Temperature | Medium | Best For |
|---|
| Saute | Medium-high | Small amount of fat | Vegetables, thin proteins |
| Sear | High | Thin layer of oil | Steaks, chops, fish |
| Braise | Low (300F) | Liquid (partial) | Tough cuts, root vegetables |
| Roast | 375-450F | Dry heat, oven | Whole proteins, vegetables |
| Broil | 500F+ | Radiant top heat | Finishing, melting, charring |
| Simmer | 180-200F | Full liquid | Soups, sauces, stews |
| Boil | 212F | Full liquid | Pasta, blanching vegetables |
| Steam | 212F | Water vapor | Vegetables, dumplings, fish |
| Poach | 160-180F | Full liquid, gentle | Eggs, delicate fish, fruit |
Internal Temperature Guide
| Protein | Minimum Safe Temp | Ideal (Quality) | Rest Time |
|---|
| Chicken/Turkey | 165F / 74C | 165F | 5-10 min |
| Ground beef | 160F / 71C | 160F | 3-5 min |
| Beef steak (medium-rare) | 145F / 63C | 130F (carryover to 135F) | 5-10 min |
| Beef steak (medium) | 145F / 63C | 140F (carryover to 145F) | 5-10 min |
| Pork chop | 145F / 63C | 145F | 5 min |
| Fish | 145F / 63C | 125-140F (varies) | 3-5 min |
Substitution Guide
Common Allergen Substitutions
| Ingredient | Substitution | Ratio | Notes |
|---|
| All-purpose flour | GF flour blend (1:1) | 1:1 | Add 1/4 tsp xanthan gum if not included |
| Butter | Coconut oil | 1:1 | Solid at room temp, slight coconut flavor |
| Butter | Vegan butter (Earth Balance) | 1:1 | Best for baking |
| Milk | Oat milk | 1:1 | Best for baking, creamiest |
| Milk | Almond milk | 1:1 | Lighter, good for savory |
| Heavy cream | Full-fat coconut cream | 1:1 | Chill can, use solids |
| Eggs (binding) | Flax egg (1 tbsp ground + 3 tbsp water) | 1 egg | Let sit 5 min to gel |
| Eggs (leavening) | 1/4 cup applesauce | 1 egg | Adds moisture and sweetness |
| Eggs (moisture) | 1/4 cup mashed banana | 1 egg | Adds banana flavor |
| Soy sauce | Coconut aminos | 1:1 | Less sodium, slightly sweeter |
| Cheese | Nutritional yeast (for flavor) | 2 tbsp per 1/4 cup cheese | Not a texture substitute |
| Breadcrumbs | Crushed GF crackers or almond meal | 1:1 | Almond meal adds richness |
Emergency Pantry Substitutions
| Missing | Substitute | Ratio |
|---|
| Buttermilk (1 cup) | 1 cup milk + 1 tbsp lemon juice | Sit 5 min |
| Self-rising flour (1 cup) | 1 cup AP flour + 1.5 tsp BP + 1/4 tsp salt | Mix well |
| Brown sugar (1 cup) | 1 cup white sugar + 1 tbsp molasses | Mix well |
| Honey | Maple syrup | 1:1 |
| Fresh herbs | Dried herbs | 1 tsp dried = 1 tbsp fresh |
| Shallot | Red onion (smaller amount) | 1/2 onion per shallot |
| Wine (cooking) | Broth + 1 tsp vinegar | Same volume |
| Cornstarch (thickener) | 2x all-purpose flour | Cooks out floury taste |
See Also
