Give each recipe its own list
Start with a short name for each dinner, then add its ingredients one per line. Use names you will recognize later, such as Monday pasta or bean soup. Those names stay with the quantities so you can trace a combined item back to the dishes that need it.
Review the ingredient fields after pasting. Correct quantities, units, and names before combining. Keeping the source lists distinct also makes it easier to spot an ingredient missing from one recipe.
If the recipes serve different numbers, adjust each ingredient list with the recipe scaler before adding the amounts here.
Add matching amounts together
If one dish needs 300 g of dry rice and another needs 0.5 kg of the same dry rice, the combined requirement is 800 g. The units can be converted and the amounts added. The result should still show which two dishes contributed to that total.
This is more than removing repeated words. Deleting the second mention of rice would lose part of the quantity. Combining means preserving both needs in one useful entry.
Keep different ingredients different
Similar names can describe food that behaves differently in a recipe. Fresh tomatoes and canned tomatoes belong on separate lines. So do all-purpose flour and self-rising flour, or chicken broth and vegetable broth. Include enough detail in the name or notes to distinguish the version you need.
Matching names alone are not enough when the measurements differ. Two onions and 100 g of onions remain separate quantities. You can decide what to buy after checking the recipes; the tool should not guess how much an onion weighs.
Deal with the lines that need a closer look
An ingredient without a stated amount still belongs on the list. Keep “parsley to taste” or “oil for frying” as a note to check. A range also carries information: two to three cloves should not silently become two cloves or an invented average.
If a line cannot be read clearly, correct it or keep it separate for review. There is no need to rewrite a whole recipe because one pasted line used an unusual format.
Turn the total into a shopping list
Once the ingredients are combined, compare the total need with what is in your kitchen. A recipe requirement and an amount to buy are different figures. Check shared pantry supplies once across the whole list, so two dinners do not both claim the same half bag of rice.
Use categories that match your shopping route, then copy or print the list. Keep quantities visible while shopping and check off purchases as you go. If you remove a dinner, update its source ingredients and combine again before relying on the old total.
For a printable layout and examples of store sections, see the grocery list by category guide. Use the combined quantities when filling in your list.