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How do you organize recipes you find online?

Oftentimes, I find myself browsing blogs or epicurious, etc and see all these recipes I want to try. Sometimes I email myself the link (and risk losing it under piles of emails!) or bookmark the link. I find the latter method helps to organize it a bit but it is still a bit of a mess because I have links all over the place!! Printing doesn't work for me either because a) I hate the idea of printing something when I can just refer to it online b) I usually have PILES of papers all over the apartment of printouts c) I eventually misplace the papers.

So, how do organize your collection of online recipes? Is there a tool online that I am unaware of?

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  1. I cut and paste the recipe into a word document and then file it in a "recipes" folder on my desktop, sorted into various categories (eg apps - soups, dips; entrees - fish, poultry, etc). I like this because then i can easily record any changes to recipes (substituted ingredients, changed cooking times for my oven, etc) after I make them. Also, it lets me collect recipes from lots of different sites in one place. I very rarely print these out - usually just sit my laptop on a counter far away from the stove, sink, or other dangerous places!

    6 Replies
    1. re: rovingfoodie

      I do this too. I like the way it lets me make notes and changes with little fuss. And this way the recipes are still available even if I should find myself in a no-internet situation.

      1. re: rovingfoodie

        That's exactly what I do, too. I annotate the recipes with changes in ingredients or ideas I've had for the next time I try the recipe. Sometimes I also cross-reference recipes with similar ones in my cookbooks.

        1. re: rovingfoodie

          Yes, that's what I do too - with one exception. I used to cut and paste into Word, but now I save the page or document as a PDF, which allows me to highlight, annotate, add notes, etc. without inadvertently modifying the original. Then, I organize my recipe folder by categories as described here. It's a good system!

          1. re: lifespan

            I do something similar, except painful experience has not me not to trust anything stored on my local drive. I switched to using Google docs word processor, so all my recipes are stored on the net. They're also available should I be visiting family and want to access one.

            1. re: JonParker

              Oh what a Fantastic idea! I'm on it and uploading as I type this. Thanks!

              1. re: JonParker

                I cut and paste it to a Microsoft Office Word document and store it on my external hard drive. I had my laptop crash a few months ago and I don't trust anything to my internal hard drive that I want to keep.

          2. The best tool is a file folder. A real one.

            When I tried the email-to-myself method, I had the same result you did - they got lost in the stacks of read and unread emails and I never got back to the recipes.
            Same thing with the bunches of random bookmarked recipes.
            I never got back to those either. Links everywhere and I never went back through systematically, opened everything and sent stuff to the trash bin.

            Printing DOES work - once you admit to yourself that you are NOT going to ever go back to that stuff online in an orderly way. Ever. Admit it.
            Stop throwing the print-outs into piles.
            Put the print-out into a brightly colored recipe folder. Or make a couple of them for different categories and put them in ONE place in your kitchen.
            That way they don't get mixed in with your bills, reading material, the novel you're writing, and all your other stuff.
            You will no longer misplace them.

            I pull out my "pending" recipes file about once a week.
            When I'm getting ready to go to the market and plan my meals.
            Sometimes I look at one and say, "what was I thinking? I'll never cook this." and I throw it out.
            Other times, it's perfect and the main ingredient is even on sale at the supermarket that week. Bingo!
            Maybe since I printed that recipe, I've found a better version and I now have three similar recipes in the file to compare. I can combine them and work them together when I cook.
            There are times when I put the recipe away for much later because I have delayed so long in making it that the produce item is now out of season. That goes into a "next year" file.
            A lot of those recipes never make the second cut.
            But they aren't cluttering up my computer and they aren't lost in the piles all over my house any more.
            And I try a lot more new recipes - because I can FIND them!!!!

            In every case, the website where I got the original recipe is printed on the bottom of the page. I can go back after I try the recipe and save it as a Word document in my permanent recipe file on the computer and make my own notes. Or if I have made substantial changes, I just write my own version.

            2 Replies
            1. re: MakingSense

              "I now have three similar recipes in the file to compare. I can combine them
              and work them together when I cook."
              This sounds like my method. Say I want to make lasagne this weekend and have no idea how. (Just an example of course!) I look at various recipe sites, print out 2 or at most 3 of the very best recipes I can find, and staple them together. I will take elements of each one and combine them, tweaking at will, and write my notes on the printed copy. After making the dish I look over the recipes, find the one closest to what I finally wound up making, and toss the others. The printed copy with my notes goes into a folder in my kitchen, which only holds successfully made recipes that I definitely want to make again. Anything that turns out so-so I toss.

              1. re: MakingSense

                MakingSense makes sense!

                The only hurdle is having access to a printer - you didn't list this as an issue so you should be good.

                I was never a binder person in school and I'm not super-anally organized, but I DO keep a 3 ring binder with 3 ring hole punch in the kitchen. After making a recipe, I pop it in the binder.

                I love having a good old fashioned "cook book" to peruse, plus I got one of those binders with a clear front and made funky food collages for the front and back. I write any notes right there on the recipe.

              2. I do as rovingfoodie does; copy recipes into a word document.

                I keep a separate Word folder for Chowhound recipes, because these are recommended by those of you who have used them; I'm pretty sure they'll work and be good, so that's the first folder I look at on my computer when I want a new recipe.

                If I decide subsequently to try it, I write it down in abbreviated form for the first test run.

                If it passes, and is worth keeping forever, it goes in its full version into my double-extra-special leatherbound favorite recipes notebook (handwritten). My litmus test for deciding whether I want to keep a recipe "forever" is whether I think it would be worthy of being served at major holidays or family occasions.

                1 Reply
                1. re: Steady Habits

                  I love the idea of a family forever cookbook, but I'd encourage you to add some favorite weeknight meals in there too. Since moving away from home I haven't been hounding my folks for special occasion food but for the things they made all the time - those are the meals I miss most.

                2. I print the ones I'm interested in and file it in a binder under different categories. But if you're looking for an online tool, you really should look at http://delicious.com/ -- a bookmarking site. You can create tags for your recipes so you have easy access to them. The only problem with this is that there's no guarantee that the recipes will be there in the future as things get shuffled around online.

                  3 Replies
                  1. re: Miss Needle

                    I'm also a big fan of delicious.com. I love being able to tag my recipes, eg. when I save a Yucatan pork recipe, I can mark it "pork" "Mexican" "lime" "slow-cooker"-- so if I happen to have a pork roast in my freezer I'd like to use, I just pop into my delicious account and see what pops up when I input pork. Delicious also allows me to make notes about each recipe.

                    1. re: Miss Needle

                      I just started using this and love it. It's almost effortless but makes me feel so organized. And I can access it from work and home.

                      1. re: Miss Needle

                        Agrees on delicious, though I still think of it as del.icio.us. I tag mine under recipes if I want to mark them.

                        Otherwise I don't bather. The nice thing about online recipes is that they will still be there if I want them again.

                      2. If I just want to refer to it online I bookmark the URL and hope I can remember what it was! If it's a recipe I actually want to cook I print it out and if it works out halfway decent I put the printout into my recipe binder so that it doesn't get lost and I can make it again.

                        1. I save the web page (Internet explorer) into a recipes folder, so I have the photos etc exactly as displayed.

                          For the recipes I get around to using, I print them out either as displayed, or copied to Word if there is not a printer friendly option and there are loads of ads on the web page - no point wasting ink on that.

                          Storing them - I use clear folders, the ones with plastic pockets. Looking over my shoulder I see about 6 folders, probably a couple more downstairs. Organised by Chicken, Beef, Seafood, Soups, etc. I have one on just curries, because I found some great articles on that and felt it deserved a subject folder.

                          The folders are hard wearing, splashes wipe off easily, and I can put them in the kitchen when I need them there.

                          And it is a lot easier for me to browse them by flipping through. I have limited patience for opening multiple files on the computer, or maybe my kids would say I'm just old fashioned


                          1. Thank you so much everyone for your ideas so far! I think I will have to go and buy myself a nice binder with colourful dividers this weekend (easier to slide on the bookshelf with my other cookbooks) and print out the recipes that I am really keen on, and will try using delicious to bookmark the ones I may be interested in in the future.

                            3 Replies
                            1. re: pinkprimp

                              I've set up a binder like this and have found it to be very helpful in controlling the paper clutter and keeping things organized. I even keep the paper hole punch on my cookbook shelf along with the binder so new recipes can go directly into the folder.
                              I have to keep on top of my husband though. There are already at least three recipes for spinach enchiladas in the binder and I came home the other day to find he had printed off two more recipes.

                              1. re: ivanova

                                I think the biggest reason I like printing them out is that after awhile I find that - like you - I have about 6 or a dozen recipes for the same thing that I want to cook.
                                When I compare them side by side I start to see similarities and often some pretty big differences.
                                Sort of the Goldilocks Theory: This one is Too Complicated, that one Too Simplistic, the Others are Just About Right but if I fix this or that.....
                                If I take the time to edit them to my liking, I can usually combine the best features of all the recipes and get them down to one pretty good one that I can devise for myself.
                                I've come up with some awfully good recipes by using a compilation of the printouts.
                                Then I write down my own and throw out all the old ones.

                                1. re: MakingSense

                                  I do the same thing and have come up with some great recipes..... Now, if I could just MAKE myself throw away the old ones. Sigh...

                            2. As I now have acquired tons of recipes and cookbooks I really have to get my act together.
                              I just get obsessed with all those pictures and want to make everything.

                              I just started to file the ones from the internet in MICROSOFT OFFICE ONE NOTEBOOK and it is the best thing I have ever done. You can print, add, delete and you make various folders for all your different recipes

                              1 Reply
                              1. re: Matash

                                Yes, sad as I am to admit it, I like the OneNote program by the evil giant as well. So easy to cut and paste with a reference link, organize, search (like by ingredient), make lists, pretend I am together,... I'm sure the knockoff programs would be just as suitable, though.

                                But I don't always want to drag my computer into the kitchen. Sometimes I do, but other times I print one out or make a quick list of ingredients by hand.

                                It really helps me to use the computer for meal planning. I simply can't remember what ingredients I have anymore. I have lists like:

                                Use it up within 2 days
                                Dry goods I've owned for too long
                                Leftovers in the freezer
                                Things my spouse likes for lunches
                                Starchy sides I know how to make

                              2. Like many others, I copy interesting recipes into a Word document (including photos, if there are any), but I don't print any of them out until I decide to use one. I've got folders on my computer in my personal files, under the general heading of "Recipes." Within that folder, they're broken down into categories: Appetizers/Canapes, Pasta/Rice, Salads, Soups, etc. Meats have sub-folders for Beef, Pork, etc. Desserts are broken down into Frozen, Pies/Tarts, Cakes, etc. There's another folder entitled Family Favorites, where duplicates are listed. I also keep a Menus folder, where I list the menus I've prepared for meals when we've had company, so I can avoid serving guests the same thing I've served them before. When I plan a meal, it's easy to browse through the various categories, print out the desired recipes and make a shopping list.

                                1. I can chime in and say, Me Too! I save mine in text type documents (I use OpenOffice),but when there are photos, I often convert them to PDF because this saves me having to wait for the document to retrieve its graphic data.

                                  I don't print them until I use them, and then I use a single-sheet printout (whenever possible), with a cute little page holder I found at a bookstore to prop it up while I cook from it. After I use the printout, I toss the page.

                                  I use typical organizational folders on my laptop to keep track of them (Deenso's categories are way better than mine ... I may have to adopt that scheme for myself!).

                                  When I'm away from my own laptop, I often use Google documents (and my iGoogle account) to copy and save the recipes I run across. That way, they are stored in my document folders on Google's servers and I can access them later from home and even save them to my laptop at that time if I really like the recipe. Handy!

                                  1. I keep a toolbar folder called "food" or "eat" and add the recipes there. Not organised, but it works.

                                    1. I have a separate email set up for recipes, and only for recipes. If it's from a blog, I just email my self the post via my blog reader. If it's from another source, I just copy and paste and email it to myself. Then I can search via keywords, and respond to myself with notes. It's also very easy to pass the recipe on to others.

                                      1 Reply
                                      1. re: irishnyc

                                        now that's a nifty idea! thanks, irishnyc

                                      2. i bought a little recipe binder two years ago for just this purpose, it sits empty now. I often bookmark online recipes in my browser so i can refer to them.I only have a printer at work, so I dont print recipes but will often bring the laptop to the kitchen and read the recipe as I cook.

                                        1. You all have inspired me to get myself organized. I have a big, ratty file folder that I throw everything in: old fashioned recipe cards from my mom, printouts from the web, and magazine pages of recipes I want to try (I used to keep all the mags but now I just tear out what I want). It's gotten horribly unwieldy after all this time and I can't find anything, not to mention that my most beloved recipes are spattered with oil and flour and whatever other ingredients from sitting on the counter while I cook. I think I need not only a binder and dividers, but also page protectors to keep the paper in tact. I guess I have a project for tomorrow!

                                          1 Reply
                                          1. re: jboeke

                                            I did that for far too long. It was such a pain to find a particular recipe plus I had too many recipes I wanted to try, too. I was surprised at how quickly it took to put together the binder w/ dividers.

                                          2. I have used a program called PaperPort for years. It originally came with my first scanner and scanned documents went there. One of the features of the program is it sets itself up as a printer in your print menu.

                                            Recipes that have a "Print" option I print to PaperPort and put into a Recipes folder. (From there I can OCR it for editing.) Recipes that don't have a Print option I copy and paste into WordPerfect and save to a Recipes folder. The real keepers are then transferred to Living Cookbook.

                                            1. I use the recipe box tool at All Recipes.


                                              I can save web links to recipes, copy and paste or type in private recipes and make note of reference recipes (such as the page a favored recipe is found on in a particular cookbook). It's really a neat little free online tool - and I love that I can access it anywhere or anytime on the internet. That alone makes planning and shopping a snap.

                                              3 Replies
                                              1. re: GirlintheCurl

                                                Wow, thanks for the tip. I hadn't explored my recipe box enough to realize it had so many functions. I have tried many of the suggestions here, but I think this is the best of all. To be able to reference things and access them anywhere is great.

                                                1. re: GirlintheCurl

                                                  I am checking this out now - it looks like you need to be a supporting member (subscription) to be able to add private recipes. Am I misunderstanding?

                                                  1. re: pobo

                                                    I wanted a place to keep my recipes online, so I could access them at home or at work. Having entered a slew of them into a recipe box on epicurious just to run up against the limitation of not being able to search the box, I just tried allrecipes.com, on this suggestion. It does have the ability to search and pobo, you can create your private recipe box without being a supporting member.

                                                2. I print out the recipe and tape it to the upper cabinet door beside the stove at eye level where I can read it as I cook without getting it covered with food. Once done, I tape it to the inside of the cabinet door.

                                                  I have lots of cabinets in my kitchen, so inside the various doors I have entrees, soups, salads, baked goods, desserts, etc. If I'm looking for something I know right where to find it.

                                                  Eventually I run out of room to tape things, so I pull them all down and go through them, tossing the ones I don't think I'll use again, and keeping the rest.

                                                  I suppose I should get a notebook for them, but I probably won't. This is just too easy.

                                                  1. I print out the recipes and put them in a folder. When I want to make something, I go through the folder. If I like the recipe, I put it in a large binder w/ dividers, in a slip in plastic page and make notes. The binder is organized by categories that only makes sense to me (eg, I have one for cookies, one for chocolate chip cookies). I write down how it came out, chewy or cakey, etc, any changes I made and any changes to try.

                                                    I do like the idea of the Word document and could use that instead of printing out all the recipes. Then I could print it out as I used them and delete it from the file.

                                                    1. The MasterCook software has an import function that makes it simple to bring in recipe's from on-line or any other source. I keep all my favorite Chowhound recipe's there as well as all our family recipes and favorites from cookbooks (which can be scanned in). There are on-line resources that carry cookbooks in the Mastercook format. The format allows for comments with every step and all kinds of measurements, including both cook and actual times. It automatically creates a nutritional analysis based on the ingredients list. You can import photos, as well. Plus it allows for easy re-sizing based on portions. You can print out multiple formats, including 3x5 card. Handy unless you have a PC in your kitchen.

                                                      Amazon has it ($17.99 + p&h):

                                                      And here's a site that has hundreds of recipes in the MC format:

                                                      (Thanks, LindaWhit for turning me on to this a while back - it's become indispensable for us. I wish we could make it a Chowhound standard - it would be so easy to swap recipes!)

                                                      4 Replies
                                                      1. re: applehome

                                                        I use MasterCook as well, tho' I have to admit to having a love/hate relationship with the program. It's not as intutitive as many software programs I've used but it sure gets the job done.

                                                        I have, however, not been able to master the import/export feature, and I haven't found MC support all that, well, supportive. As a consequence I end up printing on-line reicpes and then copying them over into MC. I've got a "cookbook" specifically called "Recipes From the Internet" (I know, not so original <g>). I happen to be a fast typist so the copying part for me isn't really very hard. I do love the print options in MC. I've entered hundreds of recipes.

                                                        I've managed to format the print feature so that the recipe layout is easy to use and once done with the recipe, I simply throw the copy away.

                                                        1. re: DiningDiva

                                                          Do you have V9? I used to have V5 and the import function didn't work, but V9 works great. It's not automatic - you have to select and paste to the section. The main time-saver for me (and I don't type super-fast) is that it recognizes ingredients lists and quantities so that it populates the amount (1 cup, 1/2 tsp, etc.) and the ingredient itself correctly. This way the scaling and the nutritional analysis features work properly.

                                                          Also, we didn't mention it, but it does have a meal planning function as well as shopping list and "What Can I Make?" features that work well. I don't actually keep the pantry list up to date (I'm not that organized), but I can type in a few ingredients that I have on hand and have it search for recipes. It uses entry tables so that what you enter is standardized (eg - you type tomatoes and you get a list of canned, sun-dried, etcetc). Even if I don't make the recipes they show, I get ideas of what I can make.

                                                          It's not perfect, but it beats keeping things in Word or as PDFs just because it's searchable in a much more organized way. I haven't seen any other recipe program that works any better.

                                                          1. re: applehome

                                                            I'm using V8. I do ocassionally use the market list feature, especially around the holidays when I'm doing a lot of baking and cooking. Mine also recognizes the ingredients and quantities, which, once you get used to how the program works, makes data entry pretty quick.

                                                            I don't use the pantry or meal planning functions either, but I've looked at them and thought they looked like a good idea. Maybe if I can get ambitious I'll give them a try on of these day. And you're right it does beat Word or a PDF

                                                        2. re: applehome

                                                          Finally got around to reading this post.....you are quite welcome, applehome. MC is indispensable for me as well. :-) I have imported MANY cookbooks from MAD - love that guy. :-)

                                                          I have two personal cookbooks I've created in MC - one that's a combination of my own or family recipes that also includes a Category for "Magazine/Newspaper recipes" that I might clip/copy from newspaper sites online. And CH recipes always get a special "source" notation, so I can pull up all CH recipes I've copied as well. Another is recipes I get from friends on the (now seemingly defunct) food message boards on AOL.

                                                          Note to self: Time to back up all MC files, *just in case*. I'd be devastated if I lost all of my recipes.

                                                        3. I work with a MAC, and I use "Yummy" for recipe "control". i like the format, I like the way you download the recipe into the software. Makes life very simple.


                                                          1 Reply
                                                          1. re: jnk

                                                            I thought it was just me ... I too have stacks and stacks and stacks of printed recipes and tons of emails to myself. I put most of the emails in my catch all 'Cooking" folder - not the best idea. I will check into "Yummy" and your other great suggestions. (Mainly i"m bookmarking this thread rather than emailing it to myself.

                                                          2. I print out my recipes, use them, and then lose them. It is so frustrating. It just isn't easy to make something while running to and from the computer screen to remember the process/ingredients, so they must be printed out!! To put them in a Word file is just not practical for me, because the greatest thing about Epicurious is how I can search using the ingredients I have on hand. In a file, I couldn't find the recipes that way.

                                                            I thought of using my Recipe Box at Epicurious, but then I'm reluctant to do so because I'm sure one day they'll delete or change the feature, or start charging me to access it!!! lol

                                                            Plus, then there are all the cookbooks I have (more than 200--ya, I have a problem. haha!!).... I can never find a recipe to make with the ingredients I have... (Alas, I don't really plan ahead very well, just buy what looks good at the market, and then figure out what to do with it later...) And, it's kind of a shame, because I have all these great cookbooks that rarely get used.

                                                            I have been toying with the idea of getting some recipe organizing software for my Mac. I figure I can organize the Epicurious/Foodandwine/Marthastewart recipes I like, plus the ones I like from my cookbooks, and then when I want to cook something, I can just do a search in my software...

                                                            jnk, does Yummy have the search feature, and does it work for you?

                                                            4 Replies
                                                            1. re: Full tummy

                                                              It does not have a search feature, it's purely a place to organize your recipes. it does have a few that come with it, but truthfully, not my taste. It has a VERY simple method of recording and organizing whatever recipe you find online. You can type in recipes too.

                                                              1. re: Full tummy

                                                                I have a Mac as well, and have used the new(ish) "Spotlight" feature in the upper right corner of the screen to do ingredient searches of recipes I've saved as word docs. (E.g. if you type "black beans" in the spotlight box it will bring up all the files on your computer that have the phrase "black beans" in them.)

                                                                1. re: rovingfoodie

                                                                  That's cool. Can you search for more than one ingredient at the same time, for example, "black beans" and "corn", and get all the recipes with black beans AND corn in them?

                                                                  1. re: Full tummy

                                                                    Yep - you can easily narrow down the results that way.

                                                              2. I'm a recipe junky and need an intervention. Although I have a couple hundred cookbooks there's always that on-line recipe I just Have to try. So... I print it out, slip it into a 3-ring plastic sleeve then insert the sleeve into one of several ring binders dedicated to that purpose. There's a binder for Asian food, one for
                                                                America/Italian/Mexican. Mark Bittman has his own folder as does Crockpot recipes, etc., etc., etc. When I use a recipe from a folder I take the binder into the kitchen, set it in my book stand on the counter and proceed.... Veddy, veddy easy.

                                                                1. Catering I have 1 catering folder, then sub folders (lots) chicken, beef, eggs, cheese, etc. Then lots of sub folders, Mexican, Italian, Chinese, etc. I always use the main ingredient if more than one I copy into both folders.

                                                                  I copy everything into word. I always keep the main recipe, then my version and I try to add the date and where I got it, but I just started doing that. I also put a raiting by it. ABCD (like to dislike) that way I know. I do this in a comment at the top of the recipe. I also have a little character I put at the beginning of any recipe to let me know if I use it for catering of just personal use.

                                                                  I also keep email recipe by month and that at the end of the month transfer to a word doc.

                                                                  Also once a month I search on my computer and print out anything I saved for the last month and then put them in my binder. I have a large black binder with dividers with all my recipes. Makes it easy. Once you start it, it takes no time to do it every month. Takes me 1 hour tops 1 day each month. Piece of cake.

                                                                  1. For people looking for online source to organize their recipes, try FOOD.COM


                                                                    5 Replies
                                                                        1. re: Gio


                                                                          Food.com, while associated with foodnetwork, is a brand new site. Still in beta testing.

                                                                          1. re: ipsedixit

                                                                            Oh, I didn't know.... thanks for that!

                                                                        2. re: ipsedixit

                                                                          OMG...the best online tool I have found yet! Thanks for the suggestion.

                                                                        3. jfood uses the cut a paste special feature.

                                                                          He has several word documents that he uses based on chicken, fish, pork, beef, etc. The he subdivides those into categories, like cod, salmon, shrimp, etc for each file.

                                                                          He highlights, cut, go to correct document, go to correct subsection, insert age, paste special, unformatted, OK. The he highlights the title of the recipe and makes it a heading. The TOC is located on the first few pages and he can click as he goes. About once a year he purges the files on a plane.

                                                                          All together he probably has 4000 recipes in these files.

                                                                          As he uses the recipe he converts the heading into italics. and keeps notes and dates in each.

                                                                          10 Replies
                                                                          1. re: jfood

                                                                            Holy cow! 4000???????????? And you don't do this for a living, do you? No wonder little jfood comes and raids the freezer! I would too.

                                                                            1. re: c oliver

                                                                              I find this all so fascinating, as for some reason, recipes on line (except for a select few that I've discovered through CH posters) hold little appeal to me. I do keep meaning to do a photo copied compendium of recipes from my cookbooks that I use frequently, and also created the beginnings of a cookbook for my sister for Christmas, adapting some favorite recipes.

                                                                              1. re: MMRuth

                                                                                I made cookbooks for our daughters and their husbands last year. All "keeper" recipes from my files, including their great-grandmother's meatloaf recipe. It was alot of fun to do and I keep meaning to print out a copy for myself :) I DO bookmark alot of things from CH but have fixed very few. I'm envious of all the organized people here and say,hey, I could do that --- but I don't.

                                                                                1. re: c oliver

                                                                                  I have to confess - most of the online recipes to which I referred are ones that CHs have recommend from other sites - like Ina Garten's Chicken Pot Pie.

                                                                                1. re: jfood

                                                                                  Oh well, what a lightweight :) That's still a ton. PS: would you please check danhole's post re a pot of spaghetti sauce? There's a question about semolina flour and I don't know the answer. Thanks, kid.

                                                                                  1. re: c oliver

                                                                                    which thread...could you post the link, plz

                                                                                    1. re: jfood


                                                                                      Still haven't figured out how to copy it so that it "goes" directly to the specific reply. Thanks, j.

                                                                                      1. re: c oliver

                                                                                        done, jfood responded on other thread

                                                                              2. re: jfood

                                                                                That is sick, haha, and I'm envious!!! I will never be that organized.

                                                                              3. Gmail!!!

                                                                                Cut and paste the text into an email and send it to yourself. If you modify the recipe, reply to the original email and the 'conversation' is preserved in the thread. You can label and filter the message any which way you like, and it's all fully and quickly searchable. No need to sort anything, though it is very easy to set up a label so that nothing gets lost in the inbox.

                                                                                1. Bookmarks with my own keywords in the description section to help me find them.

                                                                                  1. I cut and paste into word. I have adopted a bit of a universal format so I may have to modify the recipe to meet that format. Things like the ingredient list is size 12 font double columns.

                                                                                    Web recipes often use headings especially for the title in size 24 font bold. I usually change it to size 16 font bold. Little things like that. I kind of like the idea of using the PDF format but I really want to be able to change things. Worst case scenario, I destroy the recipe and have to go find it again.

                                                                                    I do back all my documents up on an external hard drive and a thumb drive. The thumb drive worked nicely when my sister in law came to visit. I was able to copy all my recipes (100's of them) organized in categories over to her laptop in 30 - 40 seconds. I keep a lot of documents and articles in word format on thumb drive. You never know when you will need to show someone something.

                                                                                    I often will look at several recipes and make a recipe that appeals to me.

                                                                                    I'm a bit of an engineer at heart. I took some articles that Alton brown wrote on modifying the classic Toll House cookie. He had a recipe for chewy, one for crisp, one for cake like. something like that. I not only took the recipes, I put them in an Excel spreadsheet to analyze exactly the effect of using shortening instead of butter or melting the butter rather than using cold butter. It was fascinating.

                                                                                    When I cook, I do print the recipe so that it is available at a moments notice. When the meal is over I throw the paper copy away.

                                                                                    I know... I am terrible and the recipe police will probably kick my door in and arrest me but i often delete the trademark info or that I got it form Food network or whatever. Oh there are the police cars now. Look I use the recipes for my own use, I don't send them out to contests and say they are mine. I figure I'll do what I want. I do usually keep the name of the chef just because I want to remember.

                                                                                    1. This response comes a bit late but I'd recommend Plummelo.com. It's an online tool that allows you to upload all your personal recipes in one central recipe box. It also has a bookmarklet that allows you to save recipes from the top recipe sites. For instance, if you see a recipe you like on epicurious.com, just hit the bookmarklet and it automatically saves it to your personal account. You can access your account anywhere, so you can see recipes even if you're away from your home or personal computer.

                                                                                      1. A bit of a late reply, but I had the same problem and have been working on a site to try to help keep track of all those online recipes. None of the solutions or sites I found so far seemed like a great solution. The site isn't fully launched yet but if anyone wants to give it a try then can sign up at www.jellii.com/signup

                                                                                        1. I try to memorize the recipe, go to the store, realize I forgot the recipe, go back online and realize I can't remember where I found the recipe, find a different recipe, print it, and then lose it.

                                                                                          1. I've been struggling with the same problem for a while now. I did a quick search to see if someone had found something... I've been using this new website called velvetaroma.com... seems to be pretty good.. still in beta... did anyone find anything else??

                                                                                            1. I've found the easiest thing on my Mac is to select print, and then from the print window save to my desktop as a .pdf file. I then have a main recipe folder with multiple subfolders within...soups, salads, stews, etc. I title the .pdf file and put it in the most appropriate subfolder. Whenever I want to make a recipe, I print it out, go shopping,start cooking and voila!