- 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
━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━
[RECIPE TITLE]
━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━
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]
━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━
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
