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!
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.