This is what I had:

This is what I used:

This is what I did:

1. Purged all unwanted recipes – recycle!
2. Separated recipes into three piles - Meat, Veg, Sweets
3. Arranged tabs
4. Three-hole punch and insert 8 1/2X11 recipes
5. Use one piece of scotch tape to affix cut recipes and recipe cards inside the sheet protector page and insert into binder (If you have anything on the back of the recipe card you can see it through the plastic and the whole sheet is removable for easy cooking reference.)

This took about 1 hr while I watched TV. I will probably end up composing an index for each category, just a list of the dishes and what page they are on.

This is what it looks like now:

Believe it or not, this is the first time I have ever had organized recipes in my adult life. I have recipes in this bunch dating back to high school. It was such a sense of accomplishment to finish this project!

For more great recipe organizing tips check out I’m an Organizing Junkie – Recipe Organization!

Below you can find one of my favorite Korean Beef Rib stew recipes…Serve it over white sticky rice with spicy sour Kimchee!

Kalbi Chim
Makes 6 servings

2-3lbs beef ribs
1 1/2 C water
6 T sugar
1 T rice-wine
6 T soy sauce
2 T sesame seeds
1 T sesame oil
1 med onion, chopped
5 T scallions, chopped
6 cloves garlic, coarsely chopped
1 oz dark chocolate (the secret ingredient!)
Salt and black pepper to taste

1. Soak ribs in cold water for 1 hr. Then throw water away.
2. Combine all ingredients (except meat and chocolate) in blender and blend until smooth. (If you don’t want to stink up your blender, grate the onion and mix all ingredients (except meat and chocolate) by hand.)
3. Put meat in shallow, heavy bottom pot in a single layer.
4. Pour over soy sauce mixture to just cover and add chocolate.
5. Simmer for 2 hours or until meat is very tender and falling off the bone. The sauce will be thickened slightly.
6. Serve with the sauce over white sticky rice with spicy kimchee.

Enjoy!