Simple Tips to Organize Your Recipes

Recipe for Chinese Crepes

These tasty crepes are filled with spring onions, black bean sauce, fresh coriander and more for an authentic Chinese flavour. Use fried wonton skin or fried pork rind to make a crunchy filling. This recipe makes one Chinese crepe, so double it as many times as necessary, making one crepe at a time.

You can find these crepes on Chinese street corners, cooked fresh to order, and they also make a great starter before any kind of meal. They are hot, flavourful and spicy without being too spicy. If you prefer a mild flavour you can leave out the chili sauce.

You will need:

1 tablespoon black bean sauce

1/2 teaspoon chili sauce

1/2 spring onion, sliced

1/2 teaspoon vegetable oil

2 small square crackers

1 tablespoon torn fresh coriander leaves

1 beaten egg

Cooking spray

Sprinkle the coriander and spring onion slices on top, pressing them into the egg.

Flip the crepe over and spread the chili sauce and black bean sauces on. Put the crackers in the middle, leaving 1cm of space between them. Flip the top third of the crepe over the crackers, then fold the bottom third up. Double the crepe over so the crackers are on top of each other. The two best ways to cook venison in the oven are venison roasts and venison casserole. They're delicious and easy, and you almost always have leftovers. (They also make your house smell fantastic). All you have to do it get a 3 to 5 pound bag of coarse salt (table salt won't work). Mix the salt with some water so you can mold it. Put the roast in a roast dish and cover with the salt. Cook at 200 degrees until internal temperature is where you like it (yes, you'll need a cooking thermometer). There was that recipe you made a couple weeks ago that everyone loved, where is it? You dig through handwritten papers, torn out magazine pages, and tattered index cards. Stop and read a card you're you remember now you were dying to try 6 months back. Somehow when it came to your home filing system you just never got to the kitchen. Now is the time to take action and get all those recipes organized!

Paper Recipes: As I'm sure you have found printed recipes come in many shapes and sizes. In order to begin your recipe home filing system collect all your recipes together in one place. You will then begin by sorting them into categories. For example: vegetables, appetizers, main course, and desserts. You can either choose your categories before hand, perhaps with the help of a cookbook, or choose them as you begin to sort. It's possible your categories will become obvious while you sort as everyone's recipe collections are a little different. Some categories may become very large, if this happens consider breaking them into subcategories. Main courses could be broken into Hot and Cold, or Vegetarian and Meat.

Alphabetize your recipes within each category once you have them sorted.

While you're sorting have you been coming across recipes that no one liked, you never made, or are something you've found a better recipe for? Now is the time to purge your collection. Don't put back recipes you aren't going to use again now that you have everything spread out. Recipes you didn't like can just go into the recycling.