I'm an instinctive chef. This means, more often than not, I cook with a list of ingredients rather than following a structured recipe with measurements of 1/2 tsp of this and 1/4 tsp of that.

Similarly, I am following a not-so-common method in organizing my recipes. There are plenty of structured organization systems to be found on the internet. But for me, using binders as follows seems to work best:

Binder 1:  Main dishes - meat

Binder 2:  Main dishes - seafood

Binder 3:  Salads, vegetables and hors d'oeurvres

Binder 4:  Soups and breads

Binder 5:  Sauces, condiments and spices

As I collect more recipe ideas, I will probably tweak this list. Let's see how it works. I've only just started!

6/18/2022

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I tweaked the binders and ended up adding a 5th. The above list is the latest version.

I have placed my recipes in plastic sheet covers, that way I can lay it on the counter while I'm preparing and cooking and if it gets splashed, I can just wash it off and place it back in the binder. I find this more practical and it keeps my recipe originals clean and neat. 

8/2/2022