Sooz's Buster Lessons

For those of you who are new to Glen Hosey's wonderful Buster program, you will likely find this lesson Extremely helpful !

Sooz, from the RecipeLu mailing list generously prepared and shared this lessons with us on the list and is proud to have had many a happy graduate.

With her kind permission, we are now able to offer these lessons to everyone. Good luck, we hope you have many happy hours with Buster ! To make this easy to follow, all of Sooz's Comments/Instructions are in italics, all of the Examples or Samples of how the recipe should/will look are bold.



chefcap.gifBUSTER CLASS 1


So...first of all I spose what we need to do is give everyone
a little time to download their program and get it ready to go.

First go to http://www.erols.com/hosey/ and download your copy of Buster.
I use the Mastercook version. I assume that the MealMaster
version would work the same way.

Okay. After downloading your program put it in a directory of it's own.
I call mine...oddly enough..."Buster". Put it somewhere that will
be easy to access. I even made a shortcut for it on my desktop
Windows 95)

I actually have my files set up this way:

Directory: Recipes
with these subdirectories:

Buster (where the program is stored)
Text  (where I store recipes to edit)
To Export  (where I store recipes that I have zipped to send out)

Okay...I'll leave it here for now. I better go now and get my
class outline and handouts ready :-)

Just remember, this is going to be a VERY basic class.
Just enough to get you going.


BUSTER CLASS 2 Hopefully everyone has Buster downloaded and ready to go. If not..you better store this message as I'm not going to say this twice!!! LOL!! Not really...just funnin. You know...when this is all over you will all know why I didn't make a career of teaching :-) Now you need to gather up some recipes to bust. Save them to a text file and store them where you will remember where you put them!! Open up this file in a word processor. I use Microsoft Word 6.0 so if something I say makes no sense...sorry. You need to clean up this recipe somewhat. Remove all those darn > or those =20. I think the new buster might deal with those =20 but I haven't tried it yet so can't say for sure. Now the way I remove those signs is to go into my replace command in Word and set it to replace these signs with nothing. It goes through and searches out all these things and deletes them. Nice function to have but your word processor may not have it. If you have Word and can't find the command it is under edit. If not then you have to do it the hard way. I like to run the spell checker too but most times am too lazy to do that. Okay...now you are ready to do the Buster formatting. Now I've got to go find a recipe to do. Be back in a moment!! Okay...here is an HTML file opened in a word processor. Looks horrible doesn't it? Remember if you are going to be using a recipe that is already in text...it will be MUCH easier. You won't have to do this step. <HEAD><TITLEJambalaya Rice Cooker/TITLE> </HEAD> <body bgcolor="#40C080" text="#010505" link="#0000FF" vlink="#000080"> <H1><B>Jambalaya Rice Cooker</B></H1> <DL> <DD>1 lb Ground Beef</DD> <DD>One 10 oz Can Beef Broth</DD> <DD>One 4-1/2 oz (With Juice) Mushroom</DD> <DD>1 med Chopped Onion</DD> <DD>1/2 med Chopped Bell Pepper</DD> <DD>1/3 cups Raw Rice</DD> <DD>1 Block Margarine</DD> <DD>1/4 cup Water</DD> <DD>To Taste Salt</DD> <DD>To Taste Pepper</DD> <DD>1 sm pkg Slivered (Optional) Almonds</DD> <DD>1 Can (Optional) Water Chestnuts</DD> </DL> <P>*** Cook in rice cooker. When done stir in parsley and green onion tops.</P> <P>*** NOTE: May use shrimp, crab, crawfish, sausage or chicken in place of ground meat. If these have been cooked please adjust salt accordingly.</P> <P>*** NOTE: I put margarine and seasonings in first then meat and saute these a little before adding other ingredients.</P> <P>Yield: 8 Servings</P> <HR> <P><A HREF="http:/cajun/toc-e2.htm">Return to Entrees D-P</A></P> <P><A HREF="http:/cajun/toc-e.htm">Return to Entrees Main</A></P> <P><A HREF="http:/cajun/toc.htm">Return to Table of Contents</A></P> <HR> <P>Interested in having this and all the other recipes on your Home Computer <A HREF="http:/cajun/details.htm">Click Here</A> for details</P> <HR> <H6>This recipe is an HTML compilation of "A Cajun Family's Recipe Book", © 1997 by Merlin P. Bodin. </H6> Here it is after running replace command and chopping out the garbage stuff. Jambalaya Rice Cooker 1 lb Ground Beef One 10 oz Can Beef Broth One 4-1/2 oz (With Juice) Mushroom 1 med Chopped Onion 1/2 med Chopped Bell Pepper 1/3 cups Raw Rice 1 Block Margarine 1/4 cup Water To Taste Salt To Taste Pepper 1 sm pkg Slivered (Optional) Almonds 1 Can (Optional) Water Chestnuts *** Cook in rice cooker. When done stir in parsley and green onion tops. *** NOTE: May use shrimp, crab, crawfish, sausage or chicken in place of ground meat. If these have been cooked please adjust salt accordingly. *** NOTE: I put margarine and seasonings in first then meat and saute these a little before adding other ingredients. Yield: 8 Servings A Cajun Family's Recipe Book 1997 by Merlin P. Bodin. End of lesson 2 Phew.....All this thinking is making my head hurt!! BUSTER CLASS 3
Okay...here is how the recipe looked last class.
Jambalaya Rice Cooker 1 lb Ground Beef One 10 oz Can Beef Broth One 4-1/2 oz (With Juice) Mushroom 1 med Chopped Onion 1/2 med Chopped Bell Pepper 1/3 cups Raw Rice 1 Block Margarine 1/4 cup Water To Taste Salt To Taste Pepper 1 sm pkg Slivered (Optional) Almonds 1 Can (Optional) Water Chestnuts *** Cook in rice cooker. When done stir in parsley and green onion tops. *** NOTE: May use shrimp, crab, crawfish, sausage or chicken in place of ground meat. If these have been cooked please adjust salt accordingly. *** NOTE: I put margarine and seasonings in first then meat and saute these a little before adding other ingredients. Yield: 8 Servings A Cajun Family's Recipe Book 1997 by Merlin P. Bodin. To begin formatting a recipe for Buster you need to put these guys[[[ before the recipe title and then hit return. You never want these guys on the same line as the title. [[[ Jambalaya Rice Cooker Next you want to add your categories, servings and where the recipe is from. Categories is C: plus category name with commas in between the names if you are putting it into more than one category Example: C: Rice Cooker, Rice, Beef Next is servings S: followed by the number Example: S: 8 Next is the source which B: followed by the name of the person or cookbook, etc. Example: B: A Cajun Family's Recipe Book 1997 by Merlin P. Bodin So now our beginning of the recipe looks like this: [[[ Jambalaya Rice Cooker C: Rice Cooker, Rice, Beef S: 8 B: A Cajun Family's Recipe Book 1997 by Merlin P. Bodin Now the C, S and B can be in any order. It doesn't matter. Now here is where some experience using Mastercook is essential. You need to look at this recipe and picture it in Mastercook format. Meaning: quantity measurement type ingredient name preparation 1 lb Ground Beef I would not touch this line...it is okay. One 10 oz Can Beef Broth This line I would change to read: 1 can (10-oz) Beef broth or 10 ounces canned beef broth To utilize the preparation method you have to leave a comma between the ingredient name and the preparation method or other instructions that should be in that column. One 4-1/2 oz (With Juice) Mushroom This line I would change to read: 1 can (4 1/2 oz) mushrooms, with juice or 4 1/2 ounces canned mushrooms, with juice 1 med Chopped Onion This I would change to: 1 med Onion, Chopped 1/2 med Chopped Bell Pepper Same with this one. These are fine as they are: 1/3 cups Raw Rice 1 Block Margarine (except this should be stick instead of block) 1/4 cup Water To Taste Salt This I would change to : Salt, To Taste To Taste Pepper Same with this one. 1 sm pkg Slivered (Optional) Almonds This one I would change to: 1 pkg (sm) Slivered Almonds, Optional 1 Can (Optional) Water Chestnuts This one I would change to: 1 Can Water Chestnuts, Optional Okay....that is how you deal with the ingredient lines. End of class 3 Boy I hope I'm not making these classes too long!!
BUSTER CLASS 4 Our recipe should now look like this: [[[ Jambalaya Rice Cooker S: 8 B: A Cajun Family's Recipe Book 1997 by Merlin P. Bodin C: Rice Cooker, Rice, Beef 1 lb Ground Beef 10 ounces canned beef broth 4 1/2 ounces canned mushrooms, with juice 1 med Onion, Chopped 1/2 med Bell Pepper, Chopped 1/3 cups Raw Rice 1 stick Margarine 1/4 cup Water Salt, To Taste Pepper, To Taste 1 pkg (sm) Slivered Almonds, Optional 1 Can Water Chestnuts, Optional *** Cook in rice cooker. When done stir in parsley and green onion tops. *** NOTE: May use shrimp, crab, crawfish, sausage or chicken in place of ground meat. If these have been cooked please adjust salt accordingly. *** NOTE: I put margarine and seasonings in first then meat and saute these a little before adding other ingredients. Yield: 8 Servings A Cajun Family's Recipe Book 1997 by Merlin P. Bodin. You want to be sure and leave a space between the top section and the ingredients section. Otherwise when you import the recipe everything will be all jumbled up. You also leave a space between the ingredients and the directions. Directions are fine really as they are except I find the *** annoying so I would remove those. At the end of our directions you need to hit return and then add these guys ]]] and then return again. This is very important. Buster will not import correctly if you do not do this. Our recipe now looks like this: [[[ Jambalaya Rice Cooker C: Rice Cooker, Rice, Beef S: 8 B: A Cajun Family's Recipe Book 1997 by Merlin P. Bodin 1 lb Ground Beef 10 ounces canned beef broth 4 1/2 ounces canned mushrooms, with juice 1 med Onion, Chopped 1/2 med Bell Pepper, Chopped 1/3 cups Raw Rice 1 stick Margarine 1/4 cup Water Salt, To Taste Pepper, To Taste 1 pkg (sm) Slivered Almonds, Optional 1 Can Water Chestnuts, Optional Cook in rice cooker. When done stir in parsley and green onion tops. NOTE: May use shrimp, crab, crawfish, sausage or chicken in place of ground meat. If these have been cooked please adjust salt accordingly. NOTE: I put margarine and seasonings in first then meat and saute these a little before adding other ingredients. ]]] This recipe is now ready to Bust. Save as a text file IN the same directory that Buster is living in. I always give it a simple easy to type name like a.txt or b.txt, etc. End lesson 4.
BUSTER CLASS 5A Okay now we are going to Bust this thing!!!! Open your Buster program by clicking on that cute little shortcut you've made on your desktop. When you open Buster you will see this black window with lots of writing in it. You will see files listed such as: A.TXT MC_BUSTR.CFG MC_BUSTR.EXE MC_BUSTR.TXT MC_BUS~1.HTM READ_ME.NOW UPDATES.TXT That a.txt is the file you just edited and saved to the Buster directory. Now it asks you Enter file name to convert: Here you would type in a.txt and hit return It will now say: Enter any line you want to appear in each recipe below. (such as where the recipes were found, etc.) (Hit to leave blank and include no posting info) This is where I always type in busted by sooz Whatever you type right here will appear in every recipe that you have saved to the file. After typing in what you want or leaving blank...hit return. It will now tell you how many files you have converted and what they were saved as. In this case A.MXP Your recipe is now busted. You can hit return to bust another file...say you had a B.TXT listed up there with the others. You could then type in b.txt and go through this all again. Now you close Buster. Now you open Mastercook and import the recipe as you would any other recipe. Each Mastercook program imports differently so I'm not going to describe this step. Your recipe should be sitting nicely in your Mastercook Cookbook. Now wasn't that SIMPLE!!??!! Go on to lesson 5b
BUSTER CLASS 5B Here is what the recipe looks like before and after busting. You can use this as a reference if need be. [[[ Jambalaya Rice Cooker S: 8 B: A Cajun Family's Recipe Book 1997 by Merlin P. Bodin C: Rice Cooker, Rice, Beef 1 lb Ground Beef 10 ounces canned beef broth 4 1/2 ounces canned mushrooms, with juice 1 med Onion, Chopped 1/2 med Bell Pepper, Chopped 1/3 cups Raw Rice 1 stick Margarine 1/4 cup Water Salt, To Taste Pepper, To Taste 1 pkg (sm) Slivered Almonds, Optional 1 Can Water Chestnuts, Optional Cook in rice cooker. When done stir in parsley and green onion tops. NOTE: May use shrimp, crab, crawfish, sausage or chicken in place of ground meat. If these have been cooked please adjust salt accordingly. NOTE: I put margarine and seasonings in first then meat and saute these a little before adding other ingredients. ]]] * Exported from MasterCook II * Jambalaya Rice Cooker Recipe By : A Cajun Family's Recipe Book 1997 by Merlin P. Bodin Serving Size : 8 Preparation Time :0:00 Categories : Rice Cooker Rice Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Ground Beef 10 Ounces canned beef broth 4 1/2 Ounces canned mushrooms -- with juice 1 Medium Onion -- Chopped 1/2 Medium Bell Pepper -- Chopped 1/3 Cup Raw Rice 1 Stick Margarine 1/4 Cup Water Salt -- To Taste Pepper -- To Taste 1 Package (sm) Slivered Almonds -- Optional 1 Can Water Chestnuts -- Optional Cook in rice cooker. When done stir in parsley and green onion tops. NOTE: May use shrimp, crab, crawfish, sausage or chicken in place of ground meat. If these have been cooked please adjust salt accordingly. NOTE: I put margarine and seasonings in first then meat and saute these a little before adding other ingredients. busted by sooz - - - - - - - - - - - - - - - - - - And there you have it!!!
BUSTER CLASS 6
Okay...now some trouble shooting!! After Buster busts your recipe it saves three copies of this recipe. A.DON is actually still the A.TXT file. If you somehow screwed up really bad and need to start over you can open A.DON with the word processor, re-edit and then save again as A.TXT. And then Bust again. It also creates A.MXP. This is the file that you will actually import into the cookbook. And then A.OUT which is all the "crud" that Buster edited out of your recipe. If you are importing something that isn't as nicely edited as what you just did....this is where all those leftover words will go. After you have imported your recipe and you know it is just as you want it...you need to go into Windows Explorer or File Manager (whichever Windows you have) and delete all these A.TXT, A.DON, and A.OUT. Otherwise your buster program will get to be a mess and you won't know what you are doing!! A hint about importing. I have a cookbook in Mastercook that I called Busted. I import these recipes into that cookbook first so that I don't mess up a good cookbook. I like to make sure everything is peachy before copying the recipe into the appropriate cookbook. Now, I recommend you go to the Buster site again and download the help instructions listed there. I just got you started. There is much more and now that you are more comfy with Buster it will make more sense to you. Okay...questions anyone?



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