Today's product review is Cook'n software for your PC. This product is put out by DVO, a company based in Utah. Their idea is to get affordable cooking software to the public in a simple format. When I bought my first Cook'n software, it was a nightmare. That was fortunately, several years ago and they have since gone back to the drawing board and truly simplified their product so that most people who consider themselves computer illerate can actually use this software and have some fun with it. They have a never-ending supply of software available and it all interfaces with one another so that when you purchase a new cookbook series, it is just added to the program you already have.

Other features of this software are
entering your own recipes and creating your own cookbooks
menu planners and grocery lists
a search feature for ingredients in the software
a print feature
a save feature
an extensive help program
online updates and product support

There are also online services. The best among them is their recipe archives. If you go to the website, Cook'n and click on 'Recipes' at the top middle of the page, it will take you to their archives. Bear in mind that a lot of these recipes are going to have to be lightened up or changed but there are some great online videos among the many recipes that will be helpful to people who don't have a lot of skill in the kitchen. Just click among the recipes until a video comes up. There are tons of them. Below, you will find a selection of recipes (with my notes in red) that I pulled from the archives and use. One more thing, it does offer nutritional information for the recipes, but when you export them, unlike Master Cook, that information is not included so you would have to have the software in order to look at it.

If you are in the market for cooking software but are frightened by the complexity of Master Cook or Big Oven or The Living Cookbook, this software will ease you into a new world of cookbooks at your fingertips via your PC! Below are a selection of recipes from their archives:


Barbequed Marinated Flank Steak
Serves: 2
1/4 cup soy sauce
3 tablespoons honey (I use just 1 tablespoon) 2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder (I use 2 cloves garlic, minced) 1/2 cup vegetable oil
1 1/2 pounds beef flank steaks

In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil. Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight. Preheat grill for high heat. Place grate on highest level, and brush lightly with oil. Place steaks on the grill, and discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness. 5 minutes per side gives you a med rare steak.





Blueberry Bisque
Serves: 4

(A refreshing cold soup to cut the heat on warm Summerevenings.)

2 cups fresh blueberries
2 cups water
1/3 cup sugar (I use Splenda)
1 tablespoon brown sugar
1 cinnamon stick
1 lemon, thinly sliced
2 cups plain yogurt
1 cup apple juice
Plain yogurt for garnish (I add a dash of nutmeg on top of the yogurt)
Reserve a few berries for garnishing. Place remaining berries, water, sugars, cinnamon stick, and lemon juice in a saucepan. Simmer, uncovered, for 15 minutes. Drain through a sieve, catching liquid. Chill sieved liquid. Just
before serving, whisk in the yogurt and apple juice. Garnish each serving with a spoonful of additional plain yogurt and blueberries.



Breakfast Protein Smoothie

1 cup skim milk
1 scoop - 2 scoops vanilla-flavored protein powder
1 tablespoon (heaping) cocoa powder
1 banana, sliced (I only use 1/2 banana)
1 tablespoon natural peanut butter
3 drops stevia liquid (natural sweetener), if desired
(If necessary, I use stevia powder or Splenda)
5 ice cubes

Combine all ingredients in blender. Blend until smooth.



Edith's Veggie Minestrone
Serves: 5

1 pound ground beef
1 cup onions, diced
1-2 cups potatoes, cubed (I omit these)
1 cup carrots, sliced
1 cup cabbage, shredded
1/2 cup celery, diced
6 cups water
1 quart tomato juice
1/4 cup raw rice (I omit this)
1 tablespoon salt
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon pepper
1 pound Velveeta cheese, cubed
Instead of the potatoes and rice, I add one cup of either barley or bulgur.

Brown hamburger with onion in a kettle. (I drain the meat before adding the next ingredients) Add remaining ingredients, except cheese. Cook until vegetables are tender, stirring occassionally. (If I'm using uncooked barley or bulgur, I add them before the cheese and cook til they are done, about 30 minutes, then continue with the directions.)If desired, remove about 3 or 4 cups of soup and puree in blender. Pour back into pot to thicken. Add cheese and stir until melted. (This soup is even better the next day!) This soup is really nice. I do add a bit of cayenne and some dried shallots or leeks to add to the flavor.



Florns' Chinese Steamed Fish
Serves: 4


1 pound red snapper fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
2 teaspoons sesame oil
2 shiitake mushrooms thinly sliced
1 tomato quartered
1/2 sprigs cilantro finely chopped

1. Bring about 1 1/2 inches of water to boil in a steamer fitted with a basket large enough for the snapper to lie flat. Season snapper with salt and pepper, and place in the steamer basket. Top fish with ginger, and drizzle with soy sauce and sesame oil. Place shiitake mushrooms, tomato, andred chile pepper in the steamer basket. 2. Steam fish 15 minutes, or until easily flaked with a fork. Sprinkle with cilantro. This recipe is fine as is. I just add more pepper in the form of cayenne or chipotle pepper.



Grilled Fish With Brazilian Garlic Marinade
Serves: 4

4 tuna, swordfish, or salmon steaks (each 6 to 8 ounces and 1 inch thick)
6 cloves garlic, peeled
1/2 medium onion, quartered
1/2 medium red bell pepper, stemmed, quartered and seeded (I can't eat bell pepper so I usually substitute zucchini or yellow squash here)
1/4 cup olive oil
1/4 cup white wine, dry
2 tablespoons ketchup
2 tablespoons paprika, sweet
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/4 cup cilantro, chopped fresh

1. Rinse the tuna steaks under cold running water, then drain and blot dry with paper towels. Place in a non-reactive baking dish just large enough to hold them flat in a single layer and set aside while you prepare the marinade. 2. Combine the garlic, onion, bell pepper, oil, wine, ketchup, paprika, salt, and black pepper in a blender and process to a smooth purée. Add the cilantro and pulse just to mix. Pour the mixture over the fish in the baking dish, turning the steaks to coat. Cover and let marinate, in the refrigerator, for 1 hour. 3. Preheat the grill to high. 4. When ready to cook, oil the grill grate. Remove the tuna steaks from the marinade and arrange, facing in the same direction, on the hot grate. If using tuna, grill until cooked to taste, 3 to 4 minutes per side for medium-rare, turning over carefully with a long spatula (see Note). For an
attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side. 5. Transfer the steaks to serving plates or a platter and serve immediately.

Note: If using swordfish or salmon, cook the steaks until opaque in the center when pierced with a knife, 4 to 6 minutes per side. Note the large portion size of the fish. I generally cut them in 4 ounce pieces instead of 6 to 8





Huevos al Albañil (Eggs in Green Salsa)
Serves: 4

Serve up this dish with warmed tortillas at your next brunch or almuerzo.

This recipe is the first recipe I ever made with tomatillos. It hooked me on the little buggers!


1 pound tomatillos, husked
1 white onion, medium, peeled, quartered
4 garlic cloves, peeled
4 serrano chile, or to taste (serranos are HOT, use your own judgement here) 1/2 cup fresh cilantro leaves
4 tablespoons vegetable oil, divided
8 eggs
Salt to taste

For green sauce, in a large pan, place husked tomatillos, onion, garlic, and serranos. Add water to cover. Bring to a boil and cook until the tomatillos are just softened. Pour into a blender, add cilantro, cover and puree until smooth. In a saucepan, heat 2 tablespoons oil. Add the pureed sauce and cook over medium heat 15-20 minutes, stirring occasionally. Add salt to taste. In a skillet, heat remaining 2 tablespoons oil. Beat the eggs and salt to taste and pour into heated skillet. Cookm until set, flip and cook the other side. Then, break the
cooked eggs into pieces. Pour the sauce over the eggs and cook for 10 more minutes. Serve immediately with warmed tortillas.





Slow Cooker Mexican Style Meat

4 pounds beef chuck roast
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chili peppers
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 5-ounce can hot pepper sauce
1 teaspoon garlic powder

Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides. Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart. Good recipe as is. I like to use it when we cook a big Mexican style dinner for a lot of people.





The "I Didn't Hear My Alarm" Breakfast

(You can fix this the night before and refrigerate for a quick meal in the morning, but add a minute or so to the cooking time since the ingredients will be cold.)

1 slice bread, cubed
1 egg
1/4 cup milk
1/4 cup ham, chopped
1 dash worcestershire sauce
2 tablespoons cheese, shredded
1/4 teaspoon dry mustard
1/8 teaspoon salt

Combine all ingredients in a 2-cup serving bowl. Mix well. Cover tightly with plastic wrap and vent. On MEDIUM HIGH (80%) power, microwave for 4 1/2 to 5 1/2 minutes. Halfway through cooking time, turn dish so that back is now facing front of microwave. Let stand, covered for 30 to 60 seconds to finish cooking.

This is great to have in the frigdge when you are going to be in a rush the next morning. Kids love it!




Water Chestnut Meatballs

Serves: 8

From Sharon: I have a difficult time when I make the water chestnut meatballs. I want to eat them as they cook. They smell so good while cooking. Make a double batch and put them in a warming crock; hand out toothpicks. They will be a hit.

5 ounces water chestnuts, drained, minced
1 1/2 pounds to 2 pounds ground beef
1/2 cup to 3/4 cup dry bread crumbs
1/2 cup milk (I use skim milk)
1 egg
1/2 teaspoon onion powder
1/2 teaspoon garlic salt (I NEVER use garlic salt. Use garlic powder.)
Combine all ingredients. Mix well. Shape into small balls about the size of walnuts. Brown in 2 tablespoons butter. Serve with prepared horseradish.

That minestrone looks wicked good...what are the calories? Do you have that info?

Here are both versions, the original and the way I do it. I had them in MC to be sure.


* Exported from MasterCook *

Edith's Veggie Minestrone

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, extra lean
1 cup onions -- diced
1 cup potatoes -- cubed (1 to 2)
1 cup carrots -- sliced
1 cup cabbage -- shredded
1/2 cup celery -- diced
6 cups water
1 quart tomato juice
1/4 cup rice -- uncooked
1 tablespoon salt
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon pepper
1 pound Velveeta Light -- cubed

Brown hamburger with onion in a kettle. Add remaining ingredients, except cheese. Cook until vegetables are tender, stirring occassionally. If desired, remove about 3 or 4 cups of soup and puree in blender. Pour back into pot to thicken. Add cheese and stir until melted. (This soup is even better the next day!)

S(Internet Address):
"http://www.dvo.com/recipes_archive/veggie_minestrone.html"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 375 Calories; 18g Fat (44.0% calories from fat); 27g Protein; 25g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 2510mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.





* Exported from MasterCook *

Edith's Veggie Minestrone2

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, extra lean
1 cup onions -- diced
1 cup carrots -- sliced
1 cup cabbage -- shredded
1/2 cup celery -- diced
6 cups water
1 quart tomato juice
1 cup pearl barley -- uncooked
1 tablespoon salt
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon pepper
1 pound Velveeta Light -- cubed

Brown hamburger with onion in a kettle. Add remaining ingredients, except cheese. Cook until vegetables are tender, and barley is done, stirring occassionally. If desired, remove about 3 or 4 cups of soup and puree in blender. Pour back into pot to thicken. Add cheese and stir until melted. (This soup is even better the next day!)

S(Internet Address):
"http://www.dvo.com/recipes_archive/veggie_minestrone.html"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 421 Calories; 18g Fat (39.4% calories from fat); 29g Protein; 35g Carbohydrate; 6g Dietary Fiber; 66mg Cholesterol; 2511mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.

What are your feelings about this software compared to Mastercook, Celadon? I've used MC for years - since it first came out, I think. Currently using V. 8. I like to have all of my recipes in one place, so I wouldn't want to use both. New "cookbooks" always call to me, though - even electronic ones.

NO COMPARISON! I am a MC junkie! It is by far the best program available once you give yourself the time to understand how it wants things worded. The database is bigger than Windows! You should download the newer version. It has the recipe interface where you can get any recipe of the internet with just a few clicks of your browser, even pictures! Love it! The web page is:

MasterCook 9.0

I'm sold! And $19.95 is a lot more palatable than $79.99. Thanks for the input, Celadon.

Oh...I have a pouchie ache! I made the Minestrone with the barley...used V-8 instead of tomato juice and some chicken broth for part of the water. Also, added a spoonful of chili powder and some red pepper flakes. It was sooooo incredibly good. Painfully good. I couldn't stop eating it and now I think the barley is expanding in my pouch!

I highly recommend this meal (though I don't think it's very Minestrone like...more like cheesy beef barley veggie soup) but if you make it, be sure to measure it out into your bowl!!!

Thanks for another winner Celadon!

Great idea, Cel, for product review.

I'm a fan of MC -- two thumbs up! Need to get 9.0 version.