Yes, absolutely! We not only have a free 30 day trial of the software (no credit card required to download and try it), we also have a no questions asked 30-day refund after purchase. We don't think anyone should have to pay for software they cannot or don't want to use.
Simply uninstall the software and send an email to support@bigoven.com from the email address you used to order the product, and we'll issue it right away. (Refunds will void the serial number.)
Sorry this didn't work out for you -- we'd be happy to answer any questions that you may have. You'll find Bell Peppers in the USDA database as "PEPPERS, SWEET, RED", or something similiar. The USDA database that ships with BigOven does not have records for the liquors you mentioned, so it's not one of the 6,000+ that's in there, but a pretty close proxy are the records for "wine, dessert, sweet", and "wine, dessert, dry". The caloric content is very similar, so much so that many nutrition facts generated by commercial establishments use proxies like this in their own calculations.
BigOven does do nutrition analysis, but it is at the low-end of nutritional analysis in terms of functionality (and is priced accordingly). There are a couple programs that might meet your needs better in the $70+ range if you're looking primarily for nutrition analysis, but they are generally without some of BigOven's strong suits, like 170,000+ recipes to easily import with a single click, one-click posting to the web, favorites/try soons, videos, Food Glossary, photos, videos, a free iPhone app, free companions for mobile devices, and more.
Also, as for the ingredients not linking in once you add them -- you still need to "train" BigOven to link your shorthand for, say, Grand Marnier (which may indeed be Grand Marnier, but may be something different) to the new nutrient that you've added to the database. Once you do that, BigOven will remember it for all subsquent recipes. It definitely does work, and this (deliberate) design separating the nutrient information from the "shorthand" that people might use to enter it allows people (e.g., in our membership, who post recipes to a common archive) to each have shorthands for the same ingredient (e.g., both "scallions" and "green onions" can both map to the same nutritional item, without forcing everyone to rigidly conform on recipe input). Hope that explains both how and why this is implemented the way it is in the current version, but we're always open to feature request suggestions to make it better.
Thanks and have a great rest of your weekend!