Where do you put your cookbooks and recipes?
Comments (59)
bigjim24
12 years agojoyce_6333
12 years agoRelated Discussions
Your Recipe's , That you have put together
Comments (21)I don't have an arsenal of "originals", but I do have a few. Bruschetta INGREDIENTS: 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped 2/3 cup grated Parmesan cheese 1/3 cup finely chopped red onion 2/3 cup diced roma tomatoes 5 tablespoons mayonnaise ½ c frozen chopped spinach, well drained 1/2 c finely chopped shrimp (optional) Parsley flakes 1 French baguette, cut diagonally into 1/3 inch thick slices DIRECTIONS: Preheat the broiler. In a medium bowl, mix marinated artichoke hearts, Parmesan cheese, red onion, tomatoes, mayonnaise, spinach and shrimp. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet. Sprinkle with parsley. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned. Nacho Cups 4 (12 inch) flour tortillas 6 oz Monterrey Jack Cheese, shredded 3 roma tomatoes, diced ½ red bell pepper, chopped 4\-5 green onions, chopped 1 (14 0z) can black beans with cumin & spices ¼ c salsa 6 oz Sharp Cheddar Cheese, shredded Preheat oven to 425 degrees. Spray two 12 cup muffin tins with cooking spray. Cut each tortilla into 6 wedges, and push each wedge into muffin pan to form a cup. Layer approx. 1 tsp each of cheese, tomato, pepper, onions, beans, salsa and cheese in each cup. Cover loosely with foil and bake 5 minutes. Remove foil and bake 10 minutes more until bubbly and cheese is golden. Makes 24 appetizers \*\*You could use any ingredients you like in these, try cooked taco meat, diced jalapenos, Mexican rice, pepper jack cheese, etc. for different flavor combinations. Red Apple Sangria 3 oz Full bodied dry red wine (Shiraz, Cabernet, Zinfandel.) 1 oz Sweet-n-sour mix 1 oz Apple Liquor ( I used 99 Apples brand) 1 oz Pineapple Juice 1 oz Cranberry Juice Garnish with Chopped apples, orange slices and fresh cranberries. Greek Pasta Salad 1 lb medium pasta shells 3\-4 stalks celery, diced 1/2 c sliced black olives 1/2 c chopped red pepper 1c mayonnaise 1/2c bottled italian dressing 6\-8 oz feta cheese, crumbled 4\-6 oz parmesan cheese, grated oregano and pepper to taste Cook pasta until tender. In large bowl, combine pasta, celery black olives and red pepper. Set aside. Combine remaining ingredients and mix well. Fold together pasta and vegetables with dressing. Serve chilled. Braised Meatballs in Mushroom Gravy 4 slices day old French bread, torn into pieces 1 cup milk 1 3/4 pounds ground beef 2 large eggs 1 medium onion, finely chopped 1/2 cup plus 1 tablespoon chopped fresh Italian parsley 2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon dried thyme All purpose flour for dusting 2 tablespoons (1/4 stick) butter 1 1/2 teaspoons olive oil 8 oz fresh mushrooms, sliced 1/2 c dry red wine 1/4 cup tomato paste 4 cups canned beef broth, divided Preheat oven to 350°F. Combine bread pieces and milk in medium bowl, pressing on bread to submerge; let stand until milk is absorbed, about 10 minutes. Squeeze out most of milk from bread; discard milk. Place bread in large bowl. Add ground beef, eggs, finely chopped onion, 1/2 cup chopped Italian parsley, salt, pepper, and thyme; mix well. Transfer meat mixture to processor. Process until well blended and mixture looks pasty. Form mixture into 1 3/4-inch-diameter meatballs (about 30). Divide meatballs between two 13x9x2-inch glass baking dishes. Bake meatballs 30 minutes. Set meatballs aside. Dust meatballs with flour; shake off excess. Melt butter with oil in heavy large skillet over medium-high heat. Saute mushrooms until golden, remove from pan, set aside. Working in batches, add meatballs to skillet and sauté until brown on all sides, about 3 minutes. Return all meatballs to skillet. Whisk 1 c broth and tomato paste in small bowl to blend. Add mixture to meatballs and bring to boil. Continue boiling until thickened slightly, stirring frequently, about 5 minutes. Add mushrooms and remaining broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Transfer meatballs and gravy to bowl. Sprinkle with remaining 1 tablespoon parsley and serve. Mediterranean Pasta Marinara: 3T olive oil 1/4 c chopped onion 3 cloves fresh chopped garlic ½ tsp salt ½ tsp sugar ¼ tsp pepper 1 T dried basil 1 28\-oz can tomato puree 1/4 c dry red wine Saute onions and garlic in olive oil until onions are translucent. Add remaining ingredients and simmer for 15 minutes. 1lb cavatappi, cooked 1 oz olive oil 8 oz sliced mushrooms 1 tomato cut in large dice ½ each red and green pepper cut in large dice 12 oz jar marinated artichoke hearts, quartered ½ c sliced black olives 1 tsp dried basil Pinch salt & pepper 2 cloves fresh garlic, chopped fine 4 oz mozzarella, shredded 1/3 c grated parmesan Saute mushrooms in oil, add remaining ingredients (except cheeses) and bring to simmer. Place hot cooked pasta in large serving dish, sprinkle with mozzarella, pour hot sauce over all and sprinkle with parmesan. Serve. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cream Sauce with Horseradish 1/4 c mayonnaise 1/3 c sour cream 1 T lemon juice Dash white pepper 1 T prepared horseradish 2 T fresh dill weed 1/4c milk Mix all ingredients in small bowl and adjust seasonings to taste. Very good served over steamed asparagus spears or other fresh steamed vegetables Linda...See MoreRECIPE: How do you store your recipes?
Comments (17)I am like OldFixer - I have recipes on index cards, printed off from my printer, in folders, binders, etc.! I am so thankful for Pinterest now and have recipes saved on that board in categories. But many years ago before Pinterest I decided that it was too time consuming to type out all my recipes to do an on-line cookbook, so I just sorted the newspaper clipping, written recipes, etc. by category and put them in a large 10 x 13-inch and just wrote the category on the envelope - they are stored in a file cabinet. So if I want a particular "zucchini" recipe, I only have to search that envelope. Appetizers, salads, crock pot, meat dishes, rhubarb recipes, vegetables, etc. But if I am having a holiday dinner such as Thanksgiving, I started a 3-ring binder and put all the recipes I have ever used for that holiday dinner whether it be appetizers, the turkey, side dishes and desserts, and then add a page with the year and menu we had. I use page protectors in that binder and refer to it every year....See MoreShow me where you put your cookbooks
Comments (27)I love to cook, have taken a lot of gourmet cooking classes and dearly love my large and somewhat ratty collection of cookbooks. My dream with our recent total kitchen reno, was to create a place where they'd be behind closed doors due to their ratty/fragile nature, but still easily accessible. This was much harder than I'd expected, as I needed a fairly large space. Ideally, I wanted a narrow, tall cabinet in the kitchen to house them all in, but couldn't find the space for it. In the end, we added a 12" deep cabinet to the backside of our peninsula, under the eating area. It works for me because this is where I like to sit and plan my dinners. The pic below shows all the doors open so you can see the contents. It was taken as we were moving in; the floor is now clean and three bar stools sit in front of it. And, I ended up donating about one third of my collection, as I just couldn't justify taking up any more space with it. ">...See MoreWhere do you keep your cookbooks?
Comments (25)I love both erikanh's and Eliz's solutions. Our kitchen is small (not eat in), and we didn't want to store the cookbooks too close to the cooker (grease, etc.). Since we have a decent collection of cookbooks, this posed a problem. We happen to have a little room adjacent to the kitchen and next to the fridge/washer & dryer setup, which we will use as an office(for now). This is a small, awkward room is about 6'x12' with a low, slanted ceiling that was an addition a previous owner had done. We took this room on when we remodeled the kitchen. There was no where to expand it, so to make the most of every inch, we had some bookcases built to recess into the walls on either side of a small table that was centered under a skylight(in fact, we recessed storage wherever we could. The narrow shelves for DVDs and CDs, and the deeper shelves for books). This narrow room will store the cookbooks on one set of bookcases, and files on the other. Later, if the office moves, this room can easily change personality to be an "eat-in pantry"....See More
suzanne_sl
12 years agobigjim24
12 years agobeaglesdoitbetter1
12 years agonatal
12 years ago
cat_mom
12 years agobigjim24
12 years ago
wizardnm
12 years agoww340
12 years ago
melaska
12 years agoceltinNE - I just used clips from KitchenAid & Oxo - pictured below:
Here's the OXO Good Grips that I use to hold a couple recipes or small cards, etc.
The KitchenAid 3.5" clips I use to hold up more pages...I use 2 just for security:
I didn't know they had 10" clips which would be nice to hold the bunch, too:
Hope this helps :)
suzannesl: LOVE your book! I made something similar for a daughter who just graduated. Mine was a hand-written (made WAY before computers were in!) :) I put the recipes on cute little recipe cards & inserted them into a photo style recipe book. She still has it to this day & says it's one of her most prized posessions. She was first to leave the nest so she's the only one who got the handwritten book. I eventually made computer printed albums for the girls.
What a precious memory you have made for your daughter! I started a Gramma's notebook for one of my granddaughters. We have some good times! I also have a 6-year old budding chef whose hero is Alton Brown. He would prefer to watch him over any cartoon LOL
Buehl
12 years agoI also forgot to plan for cookbook storage (they were originally going to go in my Message Center Cabinet, but when I lost it, I forgot to "relocate" my cookbooks.)
I started out putting them in the pantry, but they took up too much valuable pantry space. I ended up putting my most used in a cabinet to the left of my cookbook. They're right where I need them...in my Baking Center and next to my Prep Zone. Here's a pic:
Here are a few threads that have discussed this topic in the past (to give you even more ideas):Thread: Could You Share Ideas for Cookbook Storage?
Thread: Show me your Cookbook storage, please!
Thread: Where do you keep your cookbooks?natal
12 years agoCeltinNE, I think I started with two binders, but as my collection grew it expanded to four. I draw the line there. That's another reason why I have to cull recipes from time to time. I made categories based on the recipes. First one starts with Appetizers ... last one ends with Veggie Sides.
beachpea3
12 years agodesertsteph
12 years agosayde
12 years agoEllenMel
12 years agoformerlyflorantha
12 years agobigjim24
12 years agoginny20
12 years agodilly_ny
12 years ago
kalapointer
12 years agoMine are in my pantry and I have at least twice as much more in the basement. I also keep alot of recipes in a folder in my computer and just print one out when it want to make it.
amarantha
12 years agoNYSteve
12 years ago
live_wire_oak
12 years ago
mtnrdredux_gw
12 years agozelmar
12 years agoWe have a hutch type cabinet with 13" deep base cabinets on the kitchen side butted up to 24" deep base cabinets on the dining side. I keep my most used cookbooks (many are falling apart) and recipe clippings here along with a recipe card box my mother gave me full of my favorite dishes as I grew up. As you can see, it's a good thing they are behind closed doors (I have recently gone through and reorganized the clippings and loose recipes and it looks much better now.)
The recipes I use most are in a very small loose leaf binder sized just right to hold 5x7 note cards. It's old and falling apart but it's been great. It's easy to grab when I visit family.
I keep my lesser used cookbooks in a small bookshelf in the dining area.
andersons21
12 years agokalapointer
12 years agobeekeeperswife
12 years agoI always thought that they HAD to be in the kitchen. In my last house a custom shelf was built to accomadate the tallest of my cookbooks. But, I've come a long way. Mine are in a cabinet in the living room. The cabinet used to have glass doors, but I didn't want to see them in there so I had the glass replaced with mirrors.....
bigjim24
12 years agokalapointer
12 years agosweetandrew
12 years agobigjim24
12 years agoamarantha
12 years agoandersons21
12 years agobigjim24
12 years agoginny20
12 years agomelaska
12 years agowritersblock (9b/10a)
12 years agobostonpam
12 years agomelaska
12 years agohellonasty
12 years agoI store my cookbooks in the space between the bench and the cabinets, in the eat in nook area of the kitchen. Sorry if the pic is HUGE!
andersons21
12 years agopfmastin
12 years agopfmastin
12 years agomelaska
12 years agomelaska
12 years agobigjim24
12 years ago
wizardnm