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Avoiding stacks of clipped/pinned recipes and overwhelm- how are you getting from clipped/pinned recipes--> meal plans --> cooking?

I clip and pin recipes all the time (anyone else keep scissors on their bedside table for this?), not to mention being a serious cookbook addict. All the recipes that I've already made are wonderfully organized and accessible (in separate 3 ring binders w/plastic page protectors, i.e. entrees, soups, salads, etc). My problem is that I'm not making the transition from clipping/pinning to production as successfully as I'd like. If you have a system of clipping/pinning--> meal planning --> cooking that is working for you, I'd love to hear it!

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  1. This isn't exactly what you're asking for, but it might work for you. A year ago I bought Living Cookbook, the recipe software that not only stores recipes but can be used for meal planning and even generates a shopping list from your menu.

    It comes with a bunch of recipes that I don't think much of, but I've entered many that I like from other sources - typed in from cookbooks, but also copied and pasted from the Web. In effect, I've created my personal cookbook.

    Then I've printed out the recipe(s) I'm going to use to take into the kitchen - no problem if they get spilled on, I can just throw them away. But usually I stick them in a 3-ring binder for reuse, those that are worth using again, and I keep the binder in the kitchen. It's grown into a mini-cookbook, and also a reminder of the recipes in the software that I haven't tried yet.


    1 Reply
    1. re: John Francis

      One more word in favor of Living Cookbook (or other recipe software). If you have Brussels sprouts, for example, and haven't decided what to do with them, you can summon up your Brussels sprouts recipes, review them, and decide.

      Since the recipes are automagically organized and indexed, you can accumulate as many as you want without overwhelming yourself with too many to sort through. I like it that I have four recipes for corn bread at hand, and can pick out the one that suits my mood - and the other ingredients I have; if there's no buttermilk in the fridge, that eliminates three of the recipes.

    2. Do less clipping. At the rate you're going, every recipe clipped can't equal production of a meal; it's physically impossible.

      A long time ago, I stopped clipping less, leaving recipes in magazines. Next, I stopped reading magazines, and made lists or else took cookbooks to the store with me.

      Then I took a very valuable suggestion from Marcella Hazan, and switched from following recipes to planning meals as I shopped. This is easier to do after you've been cooking for awhile.

      Now, I save a recipe on my computer every now and then; I only print them out when I decide to use them. This happens with one recipe out of 50. The rest, they were interesting to read, but I don't cook from recipes much anymore.

      I hope this helps.

      5 Replies
      1. re: Jay F

        +1 It was a hard road to stop clipping, but I rarely cooked from recipes to begin with. So, I still do what I always do - stop at the store on the way home and plan dinner based on what I get from the butcher and grocers that night. AND, now I have a fishmonger nearby - wooooh!!

        1. re: breadchick

          :-D...and I thought I was the only one who did that. Luckily, the store up the street from me has a great salad bar, so I can stop in and make a tossed salad for dinner.

          1. re: DiningDiva

            Up the street? Okay, now I want that too.

        2. re: Jay F

          Your admonition to "Do less clipping. At the rate you're going, every recipe clipped can't equal production of a meal; it's physically impossible" is so on target. It is refreshing and a bit profound to hear such a simple truth. My new goal is to stop clipping for the future and instead perhaps just clip recipes I can use this week or next. Thanks.

          1. re: bevelly

            +whatever # we're on! My clipped files were becoming a mess, and I felt overwhelmed. I've let 3 cooking magazine subscriptions expire (a 2-fer: less clutter and saved $), and I realize that I don't miss them at all. Now have begun a serious winnowing out of previously clipped recipes, then I'll re-org the smaller set into categories that work for me (for example, we often eat a larger portion of an "appetizer" for the main, so seldom need a category called apps). Feeling "lighter" already!

        3. I don't clip any more but I do have a file of old clippings that I should probably toss. Now I paste recipes into an email and store them in my gmail in a RECIPES folder. Each week, more or less, I look through the folder and pick a few to make. Or I have an ingredient I want to use up so I search the folder for a way to use, for example, cauliflower.

          But it is not a perfect system. Too easy to completely forget about things I've mailed to myself. At least the physical piles are smaller.

          1. Have you looked at pepperplate.com? It might help you "electronically" clip recipes. Then you can tag them as "want to try" or something and make a personal goal along the lines of cooking one "want to try" recipe per week or something. I talk a little about the "menu planning" features of pepperplate here. http://chowhound.chow.com/topics/8843...


            15 Replies
            1. re: The Dairy Queen

              Another vote for Pepperplate. I absolutely love this site. Not a lot of whistles and bells but it fulfills my needs well.

              I had been using Master Cook and transferring (manually, I might add) my recipes. Then I had a major computer crash and that was the one program that the repair guys could not recover. About a year after that I stumbled across Pepperplate. I figured why not try it out and I haven't looked back. It's FAR more user friendly and intuitive than Master Cook ever thought about being. Some of the things I like:

              * It has an automatic recipe import feature for about 25 of the major recipe sites (i.e. Epicurious, All Recipes) and food blogs (Smitten Kitten, Food52)

              * Manual entry of recipes is pretty easy, especially if it's already in electronic format, just cut & paste.

              * It allows you to categorize the recipes according to your perferences

              * Editing is easy

              * There is a menu planning feature. I've only used it for special meals, but it does have weekly meal planning function

              * Whether doing an individual recipe or a whole weeks worth of meals, you can dump them all into the shopping list and come out with a really well organized list of exactly what you need. The shopping list function also allows you to customize it to match the grocery store layout at which you most frequently shop if you want.

              * Pepperplate also comes as an app for iPad/Tablets and iPhone/Droid smart phones. I've got it loaded on my desktop, smartphone and tablet and have used it at the store to call up a recipe I've decided to make at the last minute. I've used it on my tablet when visiting and cooking with family and friends

              The one thing I don't like about Pepperplate is that there isn't a lot of "help" if you get stuck. The menu planning function isn't quite as intuitive as the rest of the functions and I wish there were better instructions on how to more effectively use it.

              But other than that one gripe Pepperplate has been a delightful find and a great solution to recipe storage and organization. Best of all it's FREE

              1. re: DiningDiva

                Yes, that's pretty much how I described pepperplate in the link I provided above, which is a link to a post I made this morning on the Home Cooking board about the menu planning features of pepperplate for someone else who was asking about it. (oh! one more thing, it's also really easy to share a recipe from your pepperplate with everyone else by email or other means. For instance, here's something I manually imported --ie., that I cut and pasted-- from CNN Eatocracy this morning: http://www.pepperplate.com/sharedreci..., here's the original http://eatocracy.cnn.com/2011/01/10/v... Normally you get ingredient lists and servings and cooking time, too, with a recipe, but I was lazy and just cut and paste the entire think into the "Directions" section.) Now that we've described the benefits, I'll tell you what I don't like about pepperplate:

                1. If you halve or multiply a recipe, it doesn't stick and it doesn't double it (reliably anyway) for your grocery list.

                2. It doesn't allow you to narrow your recipe search to for multiple categories. In other words, I want the intersection of "poultry" and "Main Dish" and "fast", not a list of all recipes that meet one of those criteria.

                3. I wish the calendar were just a little more robust. For instance, I'd like to look at the "Month" calendar and have the days that have been planned appear in a different color. I'd like to be able to add more things to the calendar, such as, Tuesday is soccer night. And I'd like to be able to repeat things. Because every Tuesday is soccer night and maybe I want to repeat recipe X or menu x or week X to a future Tuesday or a future week--including the shopping list.

                4. I wish you could click on the icons on the home page to directly access your recipes or meal plan or whaver.

                5. I dislike that there's just a long list of recipes without any sorting. I wish there was a default sorting of your choosing, though I don't know how,exactly, that would work.


                1. re: The Dairy Queen

                  I agree with your assessment of the faults. I have nearly 200 recipes in Pepperplate already and not having an easy way to find what I'm looking is frustrating, especially if I don't exactly remember the name of the recipe I want.

                  I haven't used the menu planning function nearly as extensively as it looks like you have, but having used Pepperplate pretty frequently I can totally see your points about it.

                  I've been using the e-mail function a lot. I do have to warn people that the recipe will be coming to them from Pepperplate and not me, but once they know thateverything is fine.

                  1. re: DiningDiva

                    I email the recipes to myself, then forward them to people.


                    1. re: DiningDiva

                      It looks like one could rig the menu function to serve as a basic grouping. For instance, make a "cookie" menu, then put all your cookie recipes into that menu. Or "pork". That sort of thing. I've only got 100 or so recipes right now but come to think of it I might do some sorting tonight.

                      1. re: ennuisans

                        Hmmm...interesting. Let us know how it goes!


                        1. re: ennuisans

                          I'll be curious to hear how it goes and what your outcome is

                          1. re: DiningDiva

                            So far so good. What you end up with is something like the photo (if that works). The only holdup is that each recipe has "planner" as default on the right, so you have to click "menu" each time. But you can put each recipe in as many categories as you like (lentil and soup, for instance).

                            Edit: sorry it's so tiny! Hope you get the gist of it anyway.

                            1. re: ennuisans

                              Very interesting! I'm going to have to try that. How many recipes do you have and how long did it take you?


                              1. re: The Dairy Queen

                                I have 111 and have categorized about 1/4 of them so far. Each one takes about a minute (which adds up!) so I think I'll just wait until I use each one to put them in a folder. Once it's done it should make things much quicker.

                                1. re: ennuisans

                                  You know, I've decided I'm not going to do the thing where I try to do a workaround on categorizing recipes by adding recipes to menus. Once you get to the menu page, you still have to click on the menu in order to bring up a listing of recipes in that category. So, even if I add all my chicken recipes to a "menu" called chicken, I still have to go to the menus page and scroll down, then click on chicken to see them all. I don't think that's any better than typing chicken into the search function or "filtering" by chicken.

                                  Am I missing something?


                                  1. re: The Dairy Queen

                                    I don't think you are. Somehow I remembered the search function as working differently than it does but you're right. It's probably not an improvement except for letting you have all the categories visually in front of you.

                  2. re: The Dairy Queen

                    Just downloaded pepperplate. Thanks for the suggestion!

                    1. re: The Dairy Queen

                      Add me to the votes for Pepperplate. And Living Cookbook. I wish I could merge them somehow. I wonder if Living Cookbook will ever have an app for iPad? That would be nice to access my LC recipes via the cloud.

                      314 Pepperplate recipes so far. I have no idea how many in LC.

                    2. I recently scanned all of my clipped recipes and added them to my computers documents archive of recipes. I started with the heap I actually had in the kitchen because I've used them over and again, and have begun going through the recipe accordian file I've had for decades. It's very fast and easy to scan in and save as a pdf or jpeg, and instead of printing them out each time I want to use one, I send it to my android phone and read them from there, well away from any ingredients I'm working with.

                      1. I put my clippings in file folders labeled by category (salads, soups, pasta, poultry, grilling, etc.) that I keep in a larger accordion folder. I make a shopping list before I head to the farmers market on the weekend and I browse the folders that suit my schedule/cravings/the season when I'm putting together my list. The categories aren't perfect, but it's fun to keep them somewhat narrow so I can rediscover recipes. I also discard clippings as part of this process if it has become clear I will never use them, which helps keep my collection under control. Then I pull the recipes I'm going to use and clip them to the fridge; I refile at the end of the week or leave them up if I know I'll repeat (as in, shell bean soup from Food and Wine that gets made on a weekly basis this time of year!).

                        2 Replies
                        1. re: BAnders

                          The accordion file is a great idea! Thanks!

                          1. re: BAnders

                            I do something similar, but with hanging files -- I have a table/desktop frame that the hanging files, well, hang in, so I can pull out each category's folder as needed. I go through it regularly and toss duplicates or things I realize I'll never make, and make plans for things I can honestly see making soon. (I'll usually "stand up" a page that I'll want to use soon but not immediately, so it's sticking out the top.)

                            My categories (created years ago) are Apps, Main dishes, Side dishes, Desserts, and Baked Goods. I really should refine it a little more -- some "snacks" aren't exactly apps, some dishes aren't clearly dessert vs baked good. But since I have separate folders, I'm not limited by an accordion's pockets.

                            "Things I realize I'll never make" include variations on dishes for which I have a perfectly fine default. I love my soda bread recipe, my mac and cheese..., for example, so I'm not looking for another one.

                          2. I use Pinterest almost exclusively, although this year one of my goals is to use my cookbooks more, at least once a week. I did go through a few of them and search online to see if the recipes were available online, so I could pin them to my Pinterest boards. I joined Eat Your Books and am working on getting my books entered there, so I have an online way to go through them. I do my meal planning at work so it's important that I have an online way to do everything.

                            When I see a recipe I like in a magazine, I dog ear the page, then once I'm done with the recipe, I google it and pin it to my Pinterest. I also really think about whether or not I will REALLY make it. If it has a bunch of ingredients I don't normally keep around or can't find at my regular stores, chances are, I'm not going to make it, even if it sounds delicious. I don't have good access to specialty stores or even a Whole Foods (it's 30 minutes away). Also since I cook pretty healthy for the most part, if the recipe isn't something I can make and stay in my goals for nutrition, I won't save it. I save the unhealthy meals for eating out for the most part.

                            What about setting a goal for yourself, like, "once a week I'm going to make a recipe from my cookbooks, and once a week I'm going to make a recipe from my recipe binder" or something along those lines?

                            On my Pinterest, once I make something, I move it to one of two boards, along with updating the notes. One board is "tried and liked" and the other is "tried and didn't like". That helps keep my boards of stuff I haven't tried a bit cleaner, although I do still tend to "over pin". Here's my boards if you're curious to see how I have them organized: http://pinterest.com/julieanneco/ I also go through once a month or so and clean them out, sometimes I pinned something that sounded good at the time but in reality I'll never make it. So I delete it.

                            For meal planning, you'll see I have a board titled "next week's meals". I also usually have one for "this week's meals" but this week is currently over :) While I'm planning, I move things to that board, so I have 1 place I can look at my plan.

                            Also when I pin recipes, sometimes I make notes about them, like "long cook time, weekend only" or if it has an ingredient I don't normally keep around, like bourbon or something else that's more expensive, I'll note that. That way when I'm planning out my meals, I have those notes easy to see and can plan accordingly and am not having to open every single recipe all the time to make sure it's something that's doable for a weeknight, and I'm not planning 3 meals in a row that will involve me buying a bunch of expensive ingredients (I'm on a budget too).

                            20 Replies
                            1. re: juliejulez

                              I love the "this week's meals" and "next week's meals" boards. Fantastic idea! Thanks!

                              1. re: bevelly

                                Ok- just got my family's input and we culled a few to do this week from my new "Cook This Week" board. They loved it- thanks for the tip! When I see something I want to clip I will try to find it online and pin instead- so much easier.

                                1. re: bevelly

                                  You're welcome, it really is helpful for me. When I first started meal planning I didn't have that and while I had the name of the recipe written down, trying to find it amongst all my other ones ended up being very time consuming, especially since I access it at least 2 or 3 times when I'm planning, and when making my grocery lists, and then when I read it earlier in the day before I make it. I also meal plan from work so having a central place online that I can access from home, work, or my phone is essential for me.

                              2. re: juliejulez

                                I'm not a Pinterister though I've joined. Can't get excited about using it. Isn't it just a way to store links, essentially? What happened if the linked site is deleted?

                                1. re: Leepa

                                  I have had a few deleted from pinterest- but not many. Most of what gets deleted from pinterest are design/housing photos. I haven't found it to be a problem with recipes, esp if you are using Food and Wine or other major, established sites. I also recommend that if you are actually cooking a recipe that you print it out, throw it into a plastic sheet protector and then into a binder. I still like having a hard copy right by the stove when I am actually cooking, and it is nice to peruse the recipes that I've already made (and I make comments on them, etc).

                                  1. re: Leepa

                                    I guess if it gets deleted you'd be a bit out of luck, but bevellys idea of printing them out is a good one, I should probably at least save the ones I really like to PDF (I just put my laptop in the kitchen when I'm cooking, I have the space to do that while keeping it out of harm's way though). But, also, most of the sites I pin from are established blogs or big name recipe sites so I think the likelihood of them disappearing is pretty low.

                                    Pinterest is just a visual way to bookmark links. I am a very visual person so I really like having the photos versus just a text list of my bookmarks. I'll often remember a photo of something but not remember the name of the recipe, so for me, Pinterest is great.

                                    1. re: juliejulez

                                      >>Pinterest is just a visual way to bookmark links. I am a very visual person so I really like having the photos versus just a text list of my bookmarks. I'll often remember a photo of something but not remember the name of the recipe, so for me, Pinterest is great.<<

                                      I consider myself a somewhat visual person, but I have the hardest time making sense of Pinterest. I have a membership, but I never log in. The only way it makes sense to me is when I google something.

                                      Last night I googled "chartreuse" (the color, not the liquor). I was able to look at pictures, but when I would click on them, I would get sent to websites that weren't particularly chartreuse related. But I got to look at too many rooms in which chartreuse was a design element, so in that sense, it succeeded.

                                      The best thing I've found was a photo of a stack of Fiesta bowls in colors going from green to blue to purple. I ended up buying a bunch just like them, and was able to figure out a whole color scheme (schemes, really).

                                      But if I had to find that photo again (other than on my own hard drive), I wouldn't know how to do it.

                                      From your description, it sounds as if I just "pin" any picture I see on my own Pinterest page. Yes?

                                      1. re: Jay F

                                        Yes, you pin the picture, and then it'll show up on your Pinterest board. It works exactly the same as if you bookmarked the page to your browser's bookmarks, only this way you get a picture "bookmark". So in your case, you could have "pinned" the pictures of the bowls to your Pinterest page, and that way if you wanted to go back to the site again where you found the picture, it would take you there when you click on the photo.

                                        I do NOT use Pinterest to search for anything. They have a function for it, but it doesn't work very well at all.

                                        1. re: juliejulez

                                          Thank you, Julie. You're one of the good ones.

                                        2. re: Jay F

                                          Pintrest kinda does need an instruction page for newbies. You need to set up your own boards. To do this, you're going to have to log in.

                                          Once you do that, up on the white strip with the word Pintrest you should see a tab with the word Add+, click on it and there should be and option to "create a board". Viola! you've got your own board onto which you can pin anything you want.

                                          Then when you actually find something you want to pin, you simply direct the pin to the board you've set up. It takes a bit of getting used to and I don't see it working for me for recipes because I just don't use Pintrest all that frequently anymore. But check it out and see if it might be for you.

                                        3. re: juliejulez

                                          >>Pinterest is just a visual way to bookmark links. I am a very visual person so I really like having the photos versus just a text list of my bookmarks. I'll often remember a photo of something but not remember the name of the recipe, so for me, Pinterest is great.<<

                                          Spread the word Julie! I love Pinterest for keeping my favorite recipes/ food blogs & websites. I only wish my boards were half as organized as yours. My boards have replaced my bookmark file and now I actually use my former bookmarks/ pins.
                                          As for the dead links issue – you need to be mindful of what you are pinning. So many just pin for the sake of pinning and their boards are crap, and full of dead links. I find it really aggravating to click on a pin only to land on a tumblr page, unable to find the pin because the pinner didn’t bother to pin to a permalink. And America’s Test Kitchen/ Cook’s Country pins are useless as the link will be invalid a week or two after they put it up. I recently went through my recipe boards and deleted all pins to those websites.

                                          1. re: EM23

                                            I try! I really think it's a great tool for someone like me, who only owns a handful of cookbooks and can't afford to buy more than 1 or 2 every couple months. I could see if you have hundreds of cookbooks that you cook from, that Pinterest may not be the best solution, but for a newer cook like me, it's great. Also, I lost close to 50lbs in 2012 through diet alone (no exercise), all while learning how to cook delicious meals that didn't feel like "diet food". I never would have found all of my recipe resources (like skinnytaste.com!) that helped me lose that weight if it had not been for Pinterest.

                                            Also agree on your solution to dead links. I try to repin mostly from the actual blog or site, versus repinning someone else's pin, unless it's someone I know and I verified the link is good. Also, clicking through to the actual blog helps out the blog owner too since it generates traffic for them. I get irritated when I see a photo from a blog I enjoy that is linked incorrectly or used to link to a spam site.

                                            1. re: juliejulez

                                              A pinner after my own heart! It comforts the librarian in my soul to link to original source material. I even cut and paste the URL into the description for good measure. Congratulations on the weight loss – that is inspirational:)

                                              1. re: juliejulez

                                                Wow, impressive weight loss indeed! So, if I look at your pinterest page, will I find all of the links to the delicious non-diet food that you cooked in 2012? Maybe I should just cook all of those recipes and forget my own!


                                                1. re: The Dairy Queen

                                                  Ha, well, yup, on my "Tried and Liked" board there are a lot of great healthy recipes. I didn't start posting the calorie counts until this fall though but previously I tried to add notes if I made changes to make them more healthy. Also I eat larger portions at lunch and dinner and a very small breakfast and snacks, so a lot of the recipes that do have the calorie counts could be cut down to smaller portions. Like for example, for pork tenderloin I eat 6oz portions... a normal "portion" is 3oz.

                                                2. re: juliejulez

                                                  So with Pinterest how do you deal with a recipe that doesn't have a picture attached, such as most of the ones posted here? I do have a Pinterest account but have only used it for a building project I'm involved with.

                                                  I am pretty happy using gmail to store my recipes since I can then access from anywhere. But the visual component is missing for sure - I need to remember name or key ingredients to find something.

                                                  1. re: tcamp

                                                    To be honest, I don't use the ones posted here, mainly because it doesn't fit into my "storage" system.

                                                    1. re: tcamp

                                                      Pinterest will pull any images available on the pinned page. For Chowhound boards, it will give you the images on the right side of the screen – the recipe galleries and video images – which does not make for a great pin if the discussion is about strawberries and the pin shows a roast beef. If CHOW does a blog post about a CH thread, then you will get a good image for pinning. I have had bookmarks of old newspaper recipes that I wanted to pin, but the recipe did not come with an image. So I have pinned whatever image is available just to get the link on my board. Last month I found a recipe that I really wanted to pin from the NY Times, but the only available image was a drawing of a woman riding a horse with a burning menorah. So that is the image for a recipe for Rice Pudding with Rose Water and Cardamom pinned to one of my boards.

                                                      1. re: EM23

                                                        LOL, the imagination runs wild with options. Thanks for the info.

                                          2. With the vast ocean of recipes online, I rarely clip any more. I mostly bookmark or print out, hee hee. I do have back issues of Gourmet and Saveur I refer too. I don't clip them either but leave them intact.

                                            2 Replies
                                            1. re: YAYME

                                              My name is Millygirl and I'm a clipaholic too!

                                            2. Go digital! Copy recipe from the internet, scan the recipe or word process it to your computer. You can organize by category or alphabet. Use Dropbox files and place it on your I-Pad.

                                              2 Replies
                                              1. re: chowchap

                                                Also you can get a magnetic holder for your iPad and attach it to your fridge (provided your fridge door is flat steel). Very handy : http://www.thinkgeek.com/product/e953...

                                                1. re: chowchap

                                                  You can either scan or print them into a PDF file and then file it into different folders. I bought a tablet to have in the kitchen to show the receipes while cooking.

                                                2. Into Word,on my Mac,and into folders. Every folder labeled,Meat,Fish,etc. The one's that I use all the time go into Pages on my iPad,which I use in the kitchen. All,of course,backed up.
                                                  Gave up using binders a long time ago.

                                                  1. I had that problem, back when I clipped recipes. Now I do everything digitally. I've learned to purge recipes even from my digital files, if they prove unneeded or unworthy.

                                                    Plus it's so much easier to backup and I never have to worry about losing the hardcopy. Everything goes in macgourmet and then syncs with my iphone and iPad versions.

                                                    1. Been there, done that. It is remarkably frustrating and there is no equivalent program for Windows as Macgourmet for Mac. I have tried almost every possible program but none came close. Second is their proprietary format of storing all your recipes. Finally, I got fed up and I went simplex possible way.

                                                      If I am getting recipe from the web, I print it to pdf using 'Print Friendly bookmarklet' or copy it to a text file. If I got it from a magazine, I scanned them. I have made a folder in my Dropbox and subfolders according to the recipe type. I store all these files in this Dropbox folder. All these recipes are available on my tablets and phones. So any time I am ready for cooking, all my recipes are available.

                                                      Once I try the recipes, I make my notes and the crappy ones are deleted and the tweaked one get a note. So far, I am happy with my system.

                                                      1. It took me almost a year, but I got through all my clipped recipes and either entered them into a word document or tossed. I kept the basket near my living room chair and typed while watching TV in the evening, and also entered 1 recipe each time I checked e-mails. I did recipe searches and found some (but surprisingly few) of them online, where I could copy/paste to a Word document.

                                                        As I did this, I realized that for me clipping / copying was still a good idea. It saves time to look first at my own files to see whether I've already identified an interesting recipe for an ingredient. I do have a tendency to print out more recipes than I make in a week, but put those extra pages in the recycle every few months knowing the recipe itself is still in my electronic folder. And I don't fret about those I didn't get around to making -- I've had the enjoyment of reading them and the recipes don't take up "too much" space in electronic form.

                                                        It's far easier to keep all recipes - whether family favorites or someday-maybe ideas - online. I work at making the file names descriptive, including the word salad, stew, cookie, cake, as well as a few memorable ingredients.

                                                        I keep all the recipes in one folder, then just search for keywords.

                                                        I do have a subfolder for family favorites, keeping an extra recipe copy in there, and have made gift CD's of those for nieces & nephews as they get their first apartments.

                                                        1 Reply
                                                        1. re: MidwesternerTT

                                                          Wow! What a project. Good for you for undertaking it.


                                                        2. 1-If the recipe is short you could take a photo of it from your cellphone and email it to yourself. From there you could organize it in a folder.
                                                          2-Many of the newspapers are linked to internet, download it and save it to your computer. You may be clipping less if you go paperless.
                                                          Not sure if you will cook more based on the above. I have clippings and internet copies waiting for me to cook...

                                                          1. I could have written this post. I have some expandable folders with general labels (fish, chicken, meat, dessert appetizer etc.) that I use for the unmade recipes. I try to commit to one method per week so my meal planning isn't out of control. Eat your books one week, Pinterest/google bookmark another, weightwwatcher another, and recipe folders. I tend to make 3-4 new dishes per week and rotate in some old favorites. If I would make it again it goes in my binder with the protective covers. You sounds less haphazard than mine is though. The make again binder is not organized except for savory versus sweet.