hislilbearrr feels like thrift-store hunting, but shouldn't be spending money
I have a few different notebooks that all have recipes in them, and I REALLY need to get them all down in one book that’s going to last more than a year! Wish me luck!
How I did it: I first planned out how I wanted the book to look. I purchased a large black binder, page dividers, plastic page protectors, and a whole lotta printer paper. Then I planned out the categories, like "Entrees", "Beverages", etc. After finishing the planning, I printed off all of the saved, typed-up recipes I already had on my computer and filed them accordingly. Lastly, I added color-coded stickers to each recipe to designate something… Read how I did it…
How I did it: It is super easy. Even a preschool kid can do it!I just searched the internet for my long-time favorite recipes. Then I printed the recipes out and pasted them in one personalized cookbook!My own cookbook came in handy during my sisters wedding. All the recipes we prepared were from my collection.Righteous! Read how I did it…
artistic_girl I'm making a website
How I did it: you will need:wrapping paper or cut outscardboard10 sheets of paperpictures of the food the book containsYou make one piece of cardboard the cover and one the back cover. Stick the cutouts on themWrite the recipes on the papersAdd some picturues onPut it together and done!!!!!!!! Read how I did it…
princessTAB trying...still trying...
How I did it: Firstly, started with collecting different recipes. After that organising it and carefully copied in a book..with careful writing about the measures,qunatity..cookking time, preparation time and so on.Pictures were also pasted.Its over for now..but can accomodate more receipes!.. Read how I did it…
How I did it: Bought a blank recipe bookCopied recipes from random emails of my favorite recipes from myself and friendsWent over to the 'rents house and asked for their recipes. This was the best part of the process as it resulted in boxes of old recipe cards from generations past. I even got a casserole recipe from my GREAT grandmother!Then the hard part: copying down all the recipes by hand. Really connected me with the great women… Read how I did it…
hislilbearrr feels like thrift-store hunting, but shouldn't be spending money
I have a few different notebooks that all have recipes in them, and I REALLY need to get them all down in one book that’s going to last more than a year! Wish me luck!
tippytoes is a self-knowing, self-improving tree hugger
I actually have been meaning to do this for years, but never “got around to it.” I figure if I add it to my 43Things, it may actually become a reality! I keep my recipes in a white file folder, between my cook books, in my bookcase in the living room. This folder is full of stained, photocopied, faded recipes and is bulging dangerously and very disorganized. I need to get a nice binder or something and stick the recipes in there. I may not go as far as re-writing them all on cute little recipe cards (I’m way too lazy for that!), but I should at least put them in plastic paper covers to protect them!
I will now start a list of my top twenty all-time recipes so far!
1. Lime meringue pie (or lemon and lime)
2. Banana choc chip loaf
I wanted a huge, practical recipe book that I could alter at will and that centered on the foods I love. I came up with the format – I would need a binder, lots of printer paper, and page dividers. I think using plastic page protectors helps, considering how messy cooking is. I planned out the categories based on cookbooks I already own. Lastly, I was finally able to print down all of the saved recipes I had on my computer and file them in the binder.
I also made a color-coded sticker system that helped to identify certain things – like if a recipe was particularly healthy, expensive, quick to make, or required freezing.
The best part is that it is forever alterable… I definitely suggest getting the biggest binder you can find!
I had stopped working on this goal for awhile. Right now I’m looking through recipes I have for beverages such as punch, different kinds of lemonades, smoothies and a few alcoholic beverages.
YOU5LCKY feeling motivated!
I’m very excited about this. Last year I made cook books for my friends and myself. At this point I was just getting into cooking, so a lot of the recipes I just found and have never tried before. A year later, I’ve tried so many recipes, I can’t wait to make everyone another recipe book with all the recipes I loved. :)
Open-Face Turkey BLT
2 slice(s) turkey bacon
1 head(s) lettuce, romaine, leaves washed and patted dry
6 ounce(s) turkey, deli-style, fat-free, thinly sliced
2 tomato(es), thinly sliced
1 tablespoon vinegar, red wine
Microwave the turkey bacon for 3 minutes or until crisp. Crumble the bacon and set aside. Lay the romaine leaves flat on a plate. Layer with the sliced turkey, sliced tomatoes, and the turkey bacon. Season with salt and pepper and drizzle with red wine vinegar. Place the bun-less BLTs on plates and serve immediately.
Mexican Chicken Salad with Spicy Salsa
1 teaspoon fajita seasoning
1 dash cumin, ground
Salt and black pepper, to taste
6 ounces chicken, breast, skinless, boneless
1 cup sour cream, nonfat
1 head lettuce, iceberg, coarsely chopped
1 1/2 cup corn, canned, drained
1 cup salsa
Combine the fajita seasoning mix, cumin, salt, and pepper. Coat the chicken breast with the seasoning mixture. Microwave the chicken for 6 minutes. Remove from the microwave and set aside to cool slightly.
In a blender, combine the sour cream and salsa. Pulse until smooth. If the dressing is too thick, add a little water. Cut the chicken breast into 1/2-inch pieces and toss it with the lettuce, corn, and salsa dressing. Serve immediately. Makes two servings
Chef Salad
• 2 cups shredded romaine lettuce
• 4 oz extra lean ham, chopped
• 4 oz turkey breast, chopped
• 1/4 cup hearts of palm
• 1 oz avocados
• 1/2 plum tomato
• 3 tbsps ranch dressing, low fat
• 3 oz mozzarella cheese, part skim
Toss all ingredients together and drizzle with dressing.
Pesto Crisps with Tomatoes and Cheese
3/4 cup nonfat ricotta cheese
6 Bran-a-crisp crackers
2 tomatoes, sliced
2 tablespoons basil leaves
Salt and cracked black pepper to taste
1. Spread a generous amount of ricotta on each cracker. Season tomatoes with salt and arrange them on crackers. Sprinkle with cracked black pepper; garnish with basil. Makes: 2 servings
Egg Salad
• 2 tbsps mayonnaise, low fat
• 2 stalks medium celery
• 1 tsp onion powder
• 4 large egg whites
• 1 large egg
• 1 dash salt
• 1 dash pepper
1. Place eggs in a saucepan. Fill with water until eggs are completely submerged.
2. Heat over medium flame until water boils. Lower to low flame and simmer about 15 minutes.
3. Chop celery.
4. Remove egg from pan and run under cold water to cool. Peel. Discard 4 yolks.
5. Chop the egg whites and the remaining yolk and place in a mixing bowl.
6. Stir in the mayonnaise, celery, onion powder, and add salt and pepper to taste.
7. Mix well. Serve.
Mediterranean Tuna Salad Pita
2 ounce(s) fish, tuna, white albacore, packed in water, unsalted
2 tablespoon mayonnaise, light, low sodium
2 tablespoon onion(s), red, chopped
2 whole olives, green, pitted, chopped
1/2 tablespoon mint, fresh, chopped
1/2 tablespoon lemon juice
1 teaspoon oil, olive
1/8 teaspoon pepper, black ground
1 dash(es) garlic powder
1 medium pita, whole-wheat
1. Mix tuna, onion, mayonnaise, chopped olives, mint, lemon juice, olive oil, pepper, and garlic powder in large bowl. 2. Split open pita and fill with mixture. Enjoy.
Pita Pocket Snack
1 pita, mini, whole wheat, (4-inch)
2 ounce(s) turkey, deli-style
1/2 ounce(s) cheese, reduced-fat Swiss
1 medium tomato(es), sliced
1/2 cup(s) sprouts, alfalfa
Slice an opening in the pita. Fill pita with turkey and cheese. Toast if desired. Add tomato and sprouts.
Baked Chicken and Black Bean Quesadillas with Salsa
2 ounces skinless, boneless chicken breast
2 whole-grain or whole wheat tortillas
1 cup canned black beans, rinsed and drained
1/2 cup shredded nonfat mozzarella cheese
2 cups salsa
1/2 tablespoon ground cumin
1/2 tablespoon paprika
1 teaspoon garlic powder
Salt and cracked black pepper to taste
Cooking oil spray
1. Combine the cumin, paprika, garlic powder, salt, and pepper. Season the chicken breast with the spice mixture.
2. Coat a nonstick skillet with cooking spray and heat the skillet. Add the chicken and cook on medium heat until brown, turning once. Cover the pan and cook for 3 minutes more or until the chicken is fully cooked. Cool the chicken and slice into strips.
3. Preheat the toaster oven to 350 degrees F. Place one tortilla on a cutting board. Arrange the sliced chicken on the tortilla and top with the black beans and mozzarella. Cover with the other tortilla and press down. Bake until the cheese is melted.
4. To serve: Cut the quesadilla into quarters and serve with salsa. Makes: 2 servings
I’m looking for away to do this online, but I haven’t found a good site yet.