I am making a recipe book????!
Answers: Was looking for some recipes to fill it and if anyone has an idea of how to put a recipe book together so it doesn't fall apart
Bagel & cheese bake
INGREDIENTS
1/2 pound bacon, diced
1/2 cup chopped onion
3 plain bagels
1 cup shredded sharp Cheddar cheese
12 eggs, beaten
2 cups milk
2 teaspoons chopped fresh parsley
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
DIRECTIONS
Place the bacon and onion in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Slice each bagel into 4 thin slices.
Arrange 6 bagel slices in the bottom of a lightly greased 9x13 inch baking dish. Cover with the bacon and onion mixture, followed by the Cheddar cheese. Top with remaining bagel slices.
In a medium bowl, whisk together the eggs, milk, parsley, and pepper. Pour the egg mixture over the bagel layers. Cover, and refrigerate 8 hours or overnight.
Preheat oven to 400 degrees F (200 degrees C). Uncover the chilled bagel dish, and bake in the preheated oven 25 to 30 minutes, or until eggs are firm. Sprinkle with Parmesan cheese, and serve warm.
Apple raisin french toast bake
INGREDIENTS
1 (1 pound) loaf cinnamon raisin bread, cubed
1 (8 ounce) package cream cheese, diced
1 cup diced peeled apples
8 eggs
2 1/2 cups half-and-half cream
6 tablespoons butter, melted
1/2 cup maple syrup
DIRECTIONS
Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
Preheat oven to 325 degrees F (165 degrees C).
Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.
Beef stew
INGREDIENTS
12 small red potatoes, halved
1 pound carrots, cut into 1-inch pieces
1 large onion, cut into wedges
2 pounds lean beef stew meat, cut into 1-inch cubes
1/3 cup butter or stick margarine
1 tablespoon all-purpose flour
1 cup water
1 teaspoon salt
5 cloves gralic chopped
1 teaspoon dried parsley flakes
2 teaspoon celery seed
1 teaspoon dried thyme
1/8 teaspoon pepper
DIRECTIONS
Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon.
Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
I have mine in plastic sleeves in a binder. This way I can take them out and use them while cooking, wipe them off easily enough, and then put them back in the binder. I can also easily add more in the categories!
Like the answerer above me, I keep mine in a 3-ring binder and in plastic sleeves. It works great and the no-glare sleeves are easy to clean and read. I use subject dividers to make catagory dividers and I print my recipes so that I have space at the bottom and sides for notes. If this idea doesn't work for you, take your printed recipes to Kinko's and they can bind them there in with a spiral binding.
Just save your recipes on a CD and when you need a recipe go to your pc and print it out.