Recipe Calculator Question

Hello everyone! I'm new to this site and trying to calculate the calories of a recipe. I'm having trouble adding a few ingredients. I was able to find the foods in the database and get their ID numbers but now the amounts aren't registering. I've tried changing the amounts to cups, servings, oz., etc. Does anyone know how to do the measurements for items you add with an ID? The item I'm trying to add is a kind of soup and it says 1 serving is 4 oz. Thanks for any advice!

I'd have to see the specific items.  There is a problem if the item in the database is measured in non standard units, such as "serving."  If you'll post or pm me a link to the specific items, I'd be glad to have a look at them and help you.

By the way, canned soups as ingredients are notorious for this problem.

I use the recipe analyzer a lot, but it's not perfect.  So, what I have done is created a spread sheet of sorts.  I have a column for up to 10 ingredients on my document.  Then I find what I am looking for using the food log and enter that into a column on the spread sheet.  When I am satisfied that I have all my ingredients I can run totals of the nutritional information.  Take those totals and add it where you would in your food log.  You have created a whole recipe that you will have named and tagged.  I also, when naming it start with that days date followed by the name of the creation.  Last Sunday, we had a power outage, so I was cooking in the dark.  (Not really cooking--no power).  I made chicken salad.  Since there was more than one serving I knew I didn't want to have to go back through every single time I ate more of it.  I titled it  "12/28/08 Dark Side of Chicken Salad " and tagged it.  The most current date supersedes all others and will be at the top of your list for tagged foods until you delete it when it is gone.  Since I never cook the same thing twice, I didn't want to make a recipe on the analyzer (couldn't any how, no power) just to have to delete it there later.  All of my ingredients were measured or weighed and I kept a hand written list of what I was using until I could actually enter it into the food log.  It made enough for 6 servings.  I took the totals of the ingredients and divided by 6.  When the power came back on I was able to do the input, naming and tagging at that point.  I will also add that I use tomorrow's food log, which can always be edited later, so I'm not confusing what I'm making in amongst my foods I've already logged for today.  Now that were both confused , my point is, you can by-pass the analyzer for the hard to find ingredients that you can normally find using the regular food log.  PM me if this doesn't make sense.  I'm writing this pre-coffee, and pre-breakfast.  I'll be happy to explain in further detail if you need additional help. 

I use the recipe analyzer every day and find that when you input an item number you have to specify the quantity in the same terms as the numbered item.  For example, if the numbered item is for "1 serving" and does not offer other options you must enter the quantity as "x servings."  Often you will find the same item listed a couple of times, once with servings or packets etc, and once with more useful cups, ounces and/or grams.  Use the number for the item expressed in the quantities you want to use.

The recipe analyzer and numbered item flexibility are great tools.  In fact they are what attracted me to this site.