# Recipe Card > Creates professional recipe cards with ingredient lists, step-by-step instructions, and scaling calculations. Use when documenting recipes for customers, content, or operations. - Skill: `reaperinvest/recipe-card` (Agent Skill) - Install (CLI): `npx skillmds@latest add reaperinvest/recipe-card` - Raw SKILL.md: https://api.skillmd.com/api/skills/reaperinvest/recipe-card/raw - Safety review: pending - Works with: Claude Code, Claude.ai, OpenAI Codex - Category: Coding & Dev Tools - Author: reaperinvest (https://skillmd.com/u/reaperinvest) - Updated: 2026-09-22 - Page: https://skillmd.com/skills/reaperinvest/recipe-card --- # Recipe Card ## When to Use This Skill Use this skill when you need to: - Create professional recipe cards for customers, blog content, or social media - Document restaurant recipes with precise measurements and scaling - Build recipe cards for cookbooks, e-books, or digital products - Standardize kitchen recipes for consistency across staff **DO NOT** use this skill for menu descriptions, nutritional analysis, or meal planning. This is for individual recipe card creation. --- ## Core Principle A RECIPE CARD MUST BE FOLLOWABLE BY SOMEONE WHO HAS NEVER MADE THE DISH — EVERY MEASUREMENT IS EXACT, EVERY STEP IS ACTIONABLE, AND NOTHING IS ASSUMED. --- ## Phase 1: Brief ### Required Inputs | Input | What to Ask | Default | |-------|------------|---------| | **Recipe name** | "What is the dish called?" | No default — must be provided | | **Serving size** | "How many servings does this recipe make?" | 4 servings | | **Skill level** | "Is this for beginners, intermediate, or advanced home cooks?" | Intermediate | | **Audience** | "Who is this recipe for? Blog readers, restaurant staff, cookbook?" | Home cooks / blog readers | | **Dietary notes** | "Any dietary labels? Vegetarian, vegan, gluten-free?" | Note if applicable | | **Scaling needs** | "Should the recipe include scaling for different serving sizes?" | Yes — 2x and 0.5x | **GATE: Confirm the brief before writing the recipe.** --- ## Phase 2: Structure ### Recipe Card Format ``` ## [Recipe Name] **Yield:** [X] servings **Prep time:** [X] minutes **Cook time:** [X] minutes **Total time:** [X] minutes **Difficulty:** Easy / Intermediate / Advanced **Dietary:** [V] [VG] [GF] [DF] (if applicable) ### Description [2-3 sentences describing the dish, its origin, or why it is special] ### Ingredients [Organized list with exact measurements] ### Instructions [Numbered step-by-step] ### Notes [Tips, substitutions, and storage instructions] ### Scaling [Adjusted measurements for 2x and 0.5x] ``` **GATE: Confirm the format before writing.** --- ## Phase 3: Write ### Ingredient List Rules - **List in order of use** — ingredients appear in the order they are used in the instructions - **Exact measurements** — "1 tablespoon olive oil" not "olive oil" or "some oil" - **Specify preparation** — "1 onion, diced" not just "1 onion" - **Group by section** — if the recipe has distinct parts (marinade, sauce, assembly), group ingredients under subheadings - **Include sizes** — "1 large egg" not "1 egg"; "3 cloves garlic, minced" not "garlic" ### Ingredient Format ``` ### Ingredients **For the marinade:** - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1-inch piece fresh ginger, grated **For the stir-fry:** - 1 pound boneless chicken thighs, cut into 1-inch pieces - 2 tablespoons vegetable oil - 1 red bell pepper, sliced - 1 cup broccoli florets - 2 green onions, sliced (for garnish) ``` ### Instruction Writing Rules - **One action per step** — "Dice the onion. Heat olive oil in a large skillet over medium-high heat." is two steps, not one. - **Include sensory cues** — "Cook until golden brown, about 3-4 minutes" not just "cook for 4 minutes" - **Specify heat levels** — "medium-high heat" not "hot" - **Specify equipment** — "large skillet," "medium saucepan," "sheet pan" - **Include timing AND visual cues** — time alone is unreliable. "Saute until translucent, about 3 minutes." - **Number every step** ### Instruction Example ``` ### Instructions 1. **Marinate the chicken.** In a medium bowl, combine soy sauce, sesame oil, garlic, and ginger. Add chicken pieces and toss to coat. Refrigerate for at least 15 minutes (up to 2 hours). 2. **Heat the pan.** Heat vegetable oil in a large skillet or wok over high heat until the oil shimmers. 3. **Sear the chicken.** Remove chicken from marinade (reserve marinade). Add chicken to the hot pan in a single layer. Cook without stirring for 2-3 minutes until golden brown on the bottom. Flip and cook 2 more minutes. 4. **Add vegetables.** Add bell pepper and broccoli. Stir-fry for 3-4 minutes until vegetables are crisp-tender and chicken is cooked through (internal temperature 165°F). 5. **Finish and serve.** Pour reserved marinade over the stir-fry. Cook 1 minute until sauce thickens slightly. Remove from heat. Garnish with sliced green onions. Serve immediately over steamed rice. ``` ### Notes Section Include: - **Storage:** "Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat." - **Substitutions:** "Substitute tofu for chicken for a vegetarian version. Use tamari instead of soy sauce for gluten-free." - **Tips:** "Pat chicken dry before searing for the best browning. Do not overcrowd the pan." - **Make ahead:** "Marinade can be prepared up to 24 hours in advance." ### Scaling Table ``` ### Scaling Guide | Ingredient | 0.5x (2 servings) | 1x (4 servings) | 2x (8 servings) | |-----------|-------------------|------------------|------------------| | Chicken thighs | 0.5 lb | 1 lb | 2 lb | | Soy sauce | 1 tbsp | 2 tbsp | 4 tbsp (¼ cup) | | Sesame oil | 1.5 tsp | 1 tbsp | 2 tbsp | | Garlic | 2 cloves | 3 cloves | 6 cloves | ``` --- ## Phase 4: Polish ### 1. Photography Notes If the recipe will be published with a photo: - Suggest plating style and garnish - Recommend the best angle (overhead for flat dishes, 45° for tall dishes) - Note any photo-worthy moments during cooking (steam, pour, garnish) ### 2. SEO Notes (for blog recipes) - Use the recipe name in the H1 and first paragraph - Write a 100-word intro before the recipe card (personal story or tips) - Include structured data (Recipe schema) for search engines - Target keywords: "[dish name] recipe," "easy [dish name]," "how to make [dish name]" ### 3. Quality Checklist ``` ## Recipe Card Checklist - [ ] Recipe name, yield, and timing are clearly stated - [ ] Ingredients listed in order of use with exact measurements - [ ] Preparation details included for each ingredient (diced, minced, etc.) - [ ] Each instruction step has one action - [ ] Sensory cues paired with timing (golden brown, 3-4 minutes) - [ ] Heat levels and equipment specified - [ ] Notes include storage, substitutions, and tips - [ ] Scaling guide provided for at least 2 variations - [ ] Dietary labels included if applicable - [ ] Recipe tested and confirmed to produce the stated result ``` --- ## Example **Recipe card excerpt:** ``` ## Honey Garlic Salmon **Yield:** 4 servings | **Prep:** 10 min | **Cook:** 15 min | **Total:** 25 min **Difficulty:** Easy | **Dietary:** GF, DF ### Description Crispy-skinned salmon fillets glazed with a sticky honey garlic sauce. Ready in 25 minutes — perfect for a weeknight dinner that looks like you spent an hour. ### Ingredients - 4 salmon fillets (6 oz each), skin-on, patted dry - 1 tablespoon olive oil - Salt and black pepper to taste - 3 tablespoons honey - 2 tablespoons soy sauce (use tamari for GF) - 4 cloves garlic, minced - 1 tablespoon fresh lemon juice - 1 teaspoon sesame seeds (for garnish) ``` --- ## Anti-Patterns - **Assumed knowledge** — "Cook until done" assumes the reader knows what "done" looks like. Describe the visual, aural, and temperature cues. - **Imprecise measurements** — "A handful of herbs" varies by hand size. Use tablespoons or cups. - **Multiple actions per step** — "Dice the onion, mince the garlic, and heat the pan" is three steps crammed into one. - **No timing or visual cues** — "Cook the sauce" for how long? Until it does what? Always include both. - **Untested recipes** — publishing a recipe you have not made produces frustrated cooks and angry comments. Test every recipe. --- ## Recovery - **Recipe is too long:** Split into sub-recipes (e.g., "Make the sauce" and "Cook the protein") or offer a quick version with fewer steps. - **Reader reports different results:** Check altitude, equipment, and ingredient brand differences. Add troubleshooting notes. - **Scaling produces odd measurements:** Round to the nearest practical measurement. "2.5 tablespoons" becomes "2 tablespoons plus 1.5 teaspoons." - **Dietary substitutions are requested:** Add a substitutions section covering the top 3 dietary modifications (dairy-free, gluten-free, vegetarian).