-=> Quoting Alan Beck to all <=-

 AB> How do I get a recipe into Now You're cooking?
 AB> That is with reference to posted messages with recipes in them.

  Save the message to a plain text file.  You can append many messages
  to one.  Then in NYC file import and select the text file.   I use MM
  but I did look at NYC yesterday it wasn't for me, but it did import my
  MM database in a few seconds.

Shawn
  
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Scampi Pasta
 Categories: Pasta, Seafood, Vegetables, Chilies, Wine
      Yield: 4 Servings
 
    1/4 c  Olive oil
      1 lb (U25) shrimp; peeled,
           - deveined
      4 lg Garlic cloves; left unpeeled
           - pressed
    1/2 ts Dried hot red-pepper flakes
    1/2 c  Dry white wine
      1 ts Salt
    1/2 ts Black pepper
      5 tb Unsalted butter
    3/4 lb Capellini (angel-hair
           - pasta)
    1/2 c  Chopped fresh flat-leaf
           - parsley
 
  Bring a 6 to 8 quart pot of salted water to a boil.
  
  Meanwhile, heat oil in a 12" heavy skillet over moderately high heat
  until hot but not smoking, then saute shrimp, turning over once,
  until just cooked through, about 2 minutes, and transfer with a
  slotted spoon to a large bowl. Add garlic to oil remaining in skillet
  along with red pepper flakes, wine, salt, and pepper and cook over
  high heat, stirring occasionally, 1 minute. Add butter to skillet,
  stirring until melted, and stir in shrimp. Remove skillet from heat.
  
  Cook pasta in boiling water until just tender, about 3 minutes.
  Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
  Toss pasta well with shrimp mixture and parsley in large bowl, adding
  some of reserved cooking water if necessary to keep moist.
  
  Gourmet | April 2006
  
  Yield: Makes 4 servings
  
  MM Format by Dave Drum - 15 November 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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