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Simply Recipes by Elise Bauer

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Notes about Recipes in this site

  • Apple almond cranberry pie

    • Thredbende on August 25, 2013

      This is a wonderful dessert with crunch, lots of different flavors and colors, and the surprise factor of luscious almond paste. I made it as written with frozen freezer burned cranberries and frozen apples with a fabulous end product.

  • Asian coleslaw

    • TrishaCP on May 06, 2012

      A twist on regular coleslaw- prepared as a side with spicy Korean-flavored pork chops. The peanut butter-based vinaigrette is a really nice touch.

  • Baked shrimp with tomatillos

    • Margaretsmall on April 26, 2014

      Had a bumper crop of tomatillos, all from two plants. Wanted something other than salsa, found this one online, had some frozen prawns. Surprisingly delicious.

  • Baked ziti

    • ssdrabek on September 07, 2011

      total comfort food and YUMMY!!! will make again!

  • Banana nut muffins

    • aeader on November 30, 2014

      These were great, not too sweet and a nice texture. Skipped the espresso/coffee and substituted 1/2 c whole wheat pastry flour for 1/2 c of the AP flour. Added a pinch of nutmeg. Baked in mini-muffin pan for 15 min. Decreased oven temp to 325 since I was using a dark non-stick pan. Greased the pan with a little melted butter instead of using paper liners. Next time I would toast the walnuts and maybe add some ground flax seed.

  • Bavarian sauerkraut

    • Cheri on October 23, 2011

      This was good, I gave it 4 stars. Served for Oktoberfest and everyone seemed to enjoy it, but no "Wow's" . Unfortunately, I did not include the juniper berries, couldn't find them - maybe that would have made a big difference. I would make this again.

  • Cheesy crustless quiche

    • dawnelizabethtaylor on February 04, 2015

      sautéed onion in the butter then made into roux etc. used crème fraiche (as I needed to) instead of cream cheese - other ingreds as recipe - no bacon and used oregano. baked in 6 x giant silicone muffin cases. really moist. going to re-heat for this eve tea too... will make again - so surprised what the 'béchamel' does...!!

  • Chicken paprikash

    • Cheri on November 05, 2011

      Used bone-in chicken thighs. This was pretty good, easy. Flavorful. Sauce was thinner than I would have liked, but flavor made up for it. I would recommend removing the chicken skin before serving, it does keep the meat moist, but seems a little slimy to serve. I used more sour cream than called for to try and thicken up the sauce. Next time add 1-2 TBSP flour to sr. cream before adding to pot. Also added a 1/2 tsp of grated ginger, which was good. Cooked the chicken for almost an hour. Served over buttered egg noodles.

    • Cheri on November 09, 2011

      We had some leftover sauced noodles (chicken was all gone), which were great leftover. Flavor was really good! Note to self, make EXTRA - leftovers are great.

  • Chicken and rice casserole

    • jumali on May 05, 2012

      A family favorite--I've used both wild rice blend and brown rice with success.

  • Chocolate bourbon cake

    • TrishaCP on December 20, 2014

      I made this for an office party- it isn't very sweet but the bourbon flavor is really strong (best to bake ahead of time to mellow it some). The people that liked it REALLY liked it, but most people didn't go back for seconds. I thought it was good, but I won't make it again anytime soon.

  • Chocolate zucchini cake

    • krobbins426 on January 01, 2012

      Awesome cake. It really is a nice light chocolate cake. You cannot taste the zucchini in the final product.

  • Classic rack of lamb

    • nicolepellegrini on November 01, 2014

      Do not trust the cooking times given for this recipe whatsoever - unless your idea of medium-rare or even rare lamb is equivalent to bloody raw, not even blue. Had to finish my lamb rack on the stove top for it to be edible.

  • Corned beef and cabbage

    • chawkins on March 16, 2014

      Wanting to try something different, I opted for the baked version. You're supposed to boil the beef in two changes of water before baking, However, I did not read the instructions carefully, so for the first boil, I just dunked the beef in boiling water until it reboiled again. For the second boil, I did it right with the beef in the cold water to start the boiling process. The resulting corned beef had a texture different from the boiled method, we both liked this texture better, but the corned beef itself was saltier than boiled method, don't know if it was due to my mistake in the pre-boil or it is just the nature of the baked method.

  • Easy black beans and rice

    • ssdrabek on September 26, 2011

      boring nothing special....too many other good ones out there

  • Hamburger stroganoff

    • Grywhp on March 11, 2013

      Solid weeknight stroganoff. Used smoked hot paprika and doubled the recommended amount. Also recommend using some pasta water to thin the sauce out a bit. Will put this one in the rotation.

  • Hot crab dip

    • mfto on December 21, 2014

      I sometimes make this appetizer for Wigilia, the Polish Christmas Eve dinner. It is very easy and good. I use 2 cans of crab and can't imagine using expensive fresh crab in this dip. No offense to the dip, of course. I would use more heat as a personal taste. The sliced almonds added a nice crunch without overpowering the crab. I read on the blog site a reader's suggestion to add curry powder. There are probably several variations you could make.

  • Irish beef stew

    • TrishaCP on March 23, 2014

      This was really delicious. The base of the stew contains stout, red wine, and Worcestershire sauce, and it made for a really flavorful broth. (Though very thin- you will need to tweak this if you like your stew to have a thicker consistency.) Subbed chicken broth for the beef broth with no problem. Adding the onions and carrots separately in the last hour of cooking also kept some nice brightness to the vegetables.

  • Jalapeño bread and butter pickles

    • jumali on September 20, 2011

      Everyone I know loves these--I've made 5 batches so far. I slice the chiles about 1/4 inch wide rather than leave them in halves. About 2 1/2 pounds of sliced chiles will yield 4 pints. I can't keep enough of them on hand!

  • Kale with seaweed, sesame and ginger

    • radishseed on February 19, 2013

      I made this delicious salad with small cubes of fried tofu and chopped avocado added.

  • Brazilian fish stew (Moqueca)

    • Jane on April 29, 2014

      Very good. I made it with swordfish. It was very quick to cook and very tasty - a great weeknight dinner.

  • Mrs. Paxton's raw apple cake

    • Kfaber on September 25, 2014

      Delicious and super moist from the apples and coconut. Grapeseed oil was an interesting addition as well.

  • Oven baked sweet potato fries

    • Cheri on October 21, 2011

      Used Sweet Potatoes cut up like fries. They really burned, and stuck to the sheet pan. The ones that did not burn were good, but need to be watched carefully. Only used olive oil, sugar, salt and black pepper. Flavor was good, but probably slices were too small for the time/temp called for in this recipe.

  • Pork tenderloin with apples

    • ssdrabek on September 19, 2011

      Yumm!! Only disappointment was that it needed to bake longer, next time I need to bake for 25 minutes!! Very good with the apples, every my husband was surprised!! Will do again!! and AGAIN!

  • Pork tenderloin with figs and onions

    • Cotonqueen on October 19, 2012

      Excellent flavor. Simple and deceptively tasty.

    • Cheri on October 22, 2012

      Simple and flavorful. We liked this. I omitted the rosemary (didn't have any) and that would have offset the sweetness of the compote a bit. Overall we liked this and I would repeat next fall with more ripe figs. This dish is company worthy. I did roast the tenderloin at 350 deg. for 28 minutes to get the desired doneness. Also let the meat stand about 10 minutes before slicing. Don't skip the lemon/parsley, it really adds some nice flavor notes.

  • Potato skins

    • Waderu on December 29, 2013

      The double baking of the potato skins made them crispy and yummy. I topped them with sautéed chopped onions, red bell peppers, a Serrano pepper and chorizo seitan, thn cheddar cheese. Big hit for the Packers-Bears game.

  • Pumpkin biscotti

    • krobbins426 on December 04, 2011

      A little plain, but easy to make. Remember to grease hands when working with dough.

  • Rabbit stew with mushrooms

    • bloncosky on October 21, 2012

      This recipe produces a deep mushroom flavor and the meat turns out very tender. I will make this again in the spring with some morels and wild leeks or ramps. As a compliment/substitute for crusty bread we made celery root mashed potatoes and then baked them until brown and crispy on top.

  • Roast chicken with grapes

    • ssdrabek on September 26, 2011

      Yum, really moist and delicious! Roasted carrots along with it!

  • Roasted cauliflower

    • ssdrabek on September 19, 2011

      Very tasty, one of the best ways we like to eat our cauliflower!! Will make again and again!

  • Scalloped potatoes

    • ssdrabek on September 01, 2011

      Everyone loved this and asked me to make it again! Made for marriage group 2011. A keeper!!

  • Shell pasta with sausage and greens

    • Laura on June 12, 2012

      I had my doubts about this recipe, but because I had all of the ingredients on hand I decided to go with it. Should have listened to those doubts. This was a totally boring dish that was not satisfying on any level. It was just completely incoherent. As soon as I finish this I'm going to toss the leftovers.

  • Shrimp cakes

    • krobbins426 on January 03, 2014

      Used food processor to blend everything. Didn't have cilantro but still very good. Eaten up by both kids!

  • Simple cooked tomato salsa

    • shastamarie on March 13, 2012

      Easy to make but too salty. I added a little sugar and that did help. Next time I'll use less salt than the recipe calls for. Will definitely make this again!

  • Spicy pumpkin soup

    • nicolepellegrini on March 08, 2015

      I've made this several times for holiday parties and it's always a big hit, one I get asked for the recipe all the time. I do leave out the heavy cream because I find it's rich enough with a good stock and milk. I also tend to way amp up the amount of red pepper and curry powder as well as I like it spicy.

  • Strawberry watermelon agua fresca

    • adrienneyoung on July 02, 2013

      Only ok when compared to her cucumber mint agua fresca.

  • Tarragon tuna melt

    • spharo00 on January 27, 2013

      I absolutely love this recipe. The tuna melt itself is amazing, but a lot of times I will make the tuna and eat it cold on toasted bread. The lemon adds such a nice, tart flavor. I usually leave off the tomato, but I've also made this without green onion and parsley and it is still amazing. It doesn't get better than this.

  • Teriyaki chicken breasts

    • Jane on July 10, 2011

      A tasty, quick and easy everynight dinner. The breasts were very tender, having cooked very slowly in the sauce. The sauce was really well flavored once it was reduced down. I served it with sushi rice cooked with carrots and snow peas.

  • Tomato, cucumber, purslane salad

    • pgarcia on August 06, 2013

      I got some purslane in my CSA box, did a search on EYB, found this recipe and have sought out purslane to make it ever since! Really nice and refreshing.

  • White bean and ham soup

    • spharo00 on March 16, 2012

      This soup was very flavorful. The ham broth was delicious. I did soak the beans overnight instead of doing a two-hour quick soak.

  • Zucchini breakfast casserole

    • sarahcooks on July 23, 2012

      This is really good. I salted my zucchini and squeezed out the water, so I used the max amount of eggs, skipped the tabasco. The chunks of garden fresh tomato were so delicious. Definitely will be repeating this.

  • Barbecued buffalo wings

    • pgarcia on January 01, 2014

      These are so good. Not a fluke - have made them three or four times now and they are awesome every time.

  • Cucumber lime mint agua fresca

    • adrienneyoung on June 24, 2013

      Made as written: just delicious on a sweltering evening. There is something about cucumbers on a hot, hot day, yes?

  • Blackberry cobbler

    • Cheri on August 03, 2011

      This was easy, quick and good. The lemon is a nice offset to the sweet berries and the topping is not too sweet. Used logan, boysen, black and raspberry combo.

  • Chocolate zucchini bread

    • krobbins426 on July 05, 2014

      Love this! Uses a ton of zucchini.

  • Provençal potato salad

    • Lolliejean on August 01, 2012

      Delicious. Be cautious about adding salt as anchovies, capers and olives are all salty.

  • Honey mustard chicken

    • Foodfann on August 21, 2013

      This is delicious and extremely easy! I do not have much experience cooking chicken and this seemed foolproof. It makes a lot of tasty sauce that we ate over potatoes.

    • joyous on May 07, 2014

      3/2/14 Delicious. Tasty and easy. Cooked at 400 degrees because I was roasting potatoes and veggies and the chicken burned a bit by 45 min so either cook at 350 like the recipe says or take out earlier.

    • Kfaber on September 25, 2014

      This recipe couldn't be easier or tastier- a family favorite. Served it with a side of noodles that we topped with the extra sauce.

  • Boursin stuffed mushrooms

    • Alro9 on June 03, 2014

      I used a soft goats cheese with herbs rather than boursin. I thought the time in the oven seemed a bit short so I increased by 5mins, and used a griddle pan in the oven. Delicious with a Kale salad and some roasted cauliflower.

  • Slow cooker Mexican pulled pork

    • kath on November 21, 2013

      This is amazingly good! I used the pork for tacos with avocado slices, cilantro, pickled onions and radish slices.

  • Shrimp gumbo with andouille sausage

    • pgarcia on January 31, 2015

      This was great - and easy. A keeper for my family!

  • Lamb korma

    • Purplewhiz on July 04, 2013

      Spices turned out lovely and fragrant. Yogurt made it slightly sour.

  • Roasted spaghetti squash with sausage and kale

    • Kfaber on October 04, 2014

      Really good flavorful dish - very light too

  • Pumpkin waffles

    • MiChal.626 on November 23, 2014

      Not a lot of pumpkin flavor

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Reviews about this site

This site does not currently have any reviews.

Reviews about Recipes in this Book

  • Pork mango picadillo

    • Marcus Samuelsson

      I made this originally during my early days as a vegetarian and it served as the perfect throwback to a non-veg meat dish that I loved. It's so filling and satisfying, you just won’t miss the meat...

      Full review
  • Deviled eggs

    • Cupcake Muffin

      Mayo, Dijon mustard, and lemon juice are whisked in to create the perfect tangy, fluffy deviled egg filling - just like what I remember having as a kid!

      Full review
  • Chilaquiles

    • Tea & Cookies

      I’m not sure why it took me so long to make chilaquiles, but I will be making them again soon. That I am sure of. I hope you don’t wait as long as I did to give them a try.

      Full review
  • Beet hummus

    • Arctic Garden Studio

      I find that beets pair amazingly well will orange...So, I decided to try it out with this beet hummus and again the combination was a winner.

      Full review
  • Language English
  • Countries United States

Publishers Text

Simply Recipes is a blog or a personal website, created and maintained by Elise Bauer. Unlike most of the large recipe sites that you might find on the Internet with tens of thousands of recipes, Simply Recipes is a personal website, with only a few hundred recipes, all tested by Elise, her family or her friends.

Look at Simply Recipes

Simply Recipes

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Average rating of 4.5 by 9 people