Sixteen Tips For Writing A Professional Recipe:
1. Let your readers know up front, how much product or how many servings your recipe provides. Readers may wish to halve or double the recipe to accommodate the size of their families. It also helps to know this so they can shop for adequate quantities of ingredients.
2. List the ingredients on a separate line in the order in which they will be added to the recipe. Spell out measurements, avoiding abbreviations for tablespoons, teaspoons, etc.
3. Always list the ingredients in the exact order they will be used in the recipe.
4. If you add multiple ingredients at once, it is most professional to list them from largest to smallest measure.
5. List all the ingredients right down to the last shake of salt. Never assume your readers have little things stored away in their cupboards.
6. If your recipe includes unusual ingredients, explain them in a head note.
7. If you measure something chopped, include the directions "chopped", right after the measurement. Example: "1 cup chopped garlic".
8. If you measure something whole and then chop it, write "chopped" after the ingredient. Example: "1 cup walnuts, chopped".
9. Let your readers know what size of utensils they`ll need to avoid juggling them later on.
10. If the oven needs to be preheated, let your readers know at the very beginning.
11. Why not be kind enough to show measurements in both metric and imperial terms?
12. Use a little western courtesy. Instead of :
"Chill butter" - "Sift flour" - "Cut butter into cubes." - "Rub into flour.
Why not be a little more neighborly and friendly? Write it like this:
"Sift the flour and rub the butter cubes into it until the dough looks like coarse crumbs".
Even better, be downright hospitable pards, (and more accurate); try writing it like this:
"chill the butter for a half hour before you need to cook, then cut it into cubes. Sift the flour and rub the butter cubes into it until the dough looks like coarse crumbs."
Sure, it`s longer - but much friendlier.
13. Do not use two numerals together. Either place the second number in parenthesis, or spell it out. For example, "1 (8-ounce) package cream cheese."
14. If you suggest alternative ingredients, don`t just name them, but also include what quantities your readers would need.
15. If an ingredient is used more than once in a recipe, list the total amount (volume) in the ingredient list, and then add the word "divided." Then, in the instructions, indicate the amount used during each step.
16. Write clearly defined and complete instructions, but do not over-complicate the directions. To make absolutely sure you have included everything, have someone make the dish and follow them from start to finish. Never publish a recipe that you have not cooked and eaten yourself several times.
Best Wishes,
Chuckwagon
