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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.

  • Baby bok choy with cashews

    • wittwoman on April 10, 2016

      We didn't have quite enough bok choy, so we added swiss chard. Separated both into stems and leaves. Cooked stems first and then added leaves. Surprisingly good flavor. Very simple.

  • 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.

  • Blackberry pie

    • sldoug on October 04, 2015

      Made October 2015. Followed the recipe except doubled the lemon juice since I had no zest and added a pinch of salt. Used about about 5.5 cups berries (4 farmers market pints) with .75 cup sugar. Next time I'd up the sugar a bit, maybe just a couple more tablespoons. I used an egg wash on the crust (Smitten Kitchen's all butter crust) and didn't need to cover it during an hour of baking. However, next time I'd bake it a bit longer, maybe another 15 minutes. It made a good pie! Just the right berry ratio.

  • Cheesy bread

    • sturlington on January 01, 2016

      Made for New Year's Eve. A crowd pleaser.

  • 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.

  • Curry rice salad

    • wittwoman on April 10, 2016

      We follow directions for oven-baked brown rice from The New Best Recipe (Cooks Illustrated). This salad gets better with time. Good cold or warm. Sometimes we make extra curried onion sauce.

  • 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.

    • Agaillard on January 05, 2016

      Just made this with swordfish. It was really nice and tasty, but i found it to be a bit too sweet. I added a bit of stock, salt, lemon juice, and more chile flakes, then tasted just fine! I served it with sweet potato corn bread/cake, and the rice as in the recipe. I think the look of the soup is amazing, it looks very creamy, colorful and overall tempting!

    • chawkins on April 27, 2016

      Quite good and quick to put together. I used cod.

  • 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.

  • Panko-crusted salmon

    • eliza on February 18, 2016

      This was delicious! I used Maille Dijon mustard and whole wheat panko. I also omitted the parsley and paprika. Very easy and fast to prepare, made a very nice weeknight dinner with some steamed broccoli. I used some of my garden tomatoes to make a light tomato sauce to serve with it.

  • 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!

  • Salmon patties

    • Aggie92 on March 30, 2016

      Tasty and quick to put together. Substituted dried dill for fresh and 1/4 cup panko breadcrumbs for the slice of bread. Will definitely make 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!

  • Smoked salmon, dill, and goat cheese quiche

    • hillsboroks on March 14, 2016

      Great combination of flavors! I used dried dill and it worked just fine. Beware it makes a LOT of filling. My pie crust in a 9" pie shrank quite a bit even though I prebaked it with weights in it first so I ended up with another 9" crustless quiche along with the 9" quiche with a crust. Next time I will use my deep dish pie pan.

  • 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.

  • Stir fry ginger beef

    • aeader on April 10, 2016

      Very good, quick and easy weeknight dinner. Great flavor even though I only left the beef in the marinade for 30 min. Left out the chiles and it was just the right level of heat for us.. Served with steamed rice and green beans.

  • 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.

  • Quinoa salad with black beans, corn, and tomatoes

    • lorloff on July 19, 2015

      Delicious used heirloom quinoa from Lima's organic farmer's market and fresh cilantro from the garden. Tripled the cilantro. Came together very quickly.

  • Roast turkey breast with roasted garlic gravy

    • Bloominanglophile on December 30, 2015

      These recipes (both for the turkey and the gravy) made for a wonderful main dish on Christmas Day. I did give the turkey the Zuni treatment, so combined the herbs and pepper with the salt and dry brined the turkey overnight. My family loved the flavor the thyme and sage gave to the turkey. I didn't grow up loving gravy--wasn't really my mom's thing, but I LOVED this one (must be all the garlic in it). Really nice to finally have a good recipe that I can fall back on in the future. I did start the gravy (roasted some turkey bones and the garlic and made the stock) the day before, and will always try to do this in the future--takes some pressure off of the big day! I may also see if I can remove the turkey breast skin before the turkey rests--it was so beautiful coming out of the oven, but of course got soggy upon resting. Minor complaint, though. I was really pleased with this recipe!

  • Flourless lemon almond cake

    • robinorig on April 22, 2015

      Very nice recipe, especially for gluten and dairy-free with only a 1/4 cup of sugar. I substituted lemon juice for the vinegar to boost the lemon flavor. I may add lemon extract next time. Definitely needs the powdered sugar on top. Bake it in a 7 or 8" pan or it will be too flat. Would also be nice using orange peel and orange juice. Read the comments on the blog post about it, it seems like it can't possibly become light and airy before you mix in the egg whites but it loosens up as you add them in increments. Nice with fruit salad. Would probably work with drizzled chocolate over it, too.

  • 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.

    • eliza on May 11, 2015

      This was easy and turned out well. Had to cook for about 9 hrs in my older slow cooker. I do like the pulled pork recipe from the kitchn a little better however, so will probably make that one in future.

  • 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

  • Panko crusted pork tenderloin with Dijon cream sauce

    • sldoug on April 27, 2015

      Made April, 2015. Screwed up the marinade (forgot everything but the buttermilk until the very last minute) and only marinated for an hour, but still, it was so good! I am not a huge fan of Dijon, but the cream sauce was perfectly seasoned and such a great accompaniment to the crunchy pork. Toasting the panko ahead of time was an excellent way to keep it crunchy and improve browning. This was a hit with my family.

    • sldoug on December 13, 2015

      Made again December 2015. For future reference, when making two tenderloins I should just 1.5 the recipe. Don't need to double it.

    • sldoug on February 28, 2016

      Made again February 2016. I couldn't measure the temp but my tenderloins were pretty big and even at 45 minutes it was a bit less done than I might have preferred. Also, one tenderloin is really enough for my family (and an entire second tenderloin of leftovers is a bit much).

  • New potato salad with sour cream and dill

    • sturlington on December 21, 2015

      Made this for a party. It's a good wintry take on potato salad. Simple to make. Everyone enjoyed it.

  • Summer minestrone soup

    • sldoug on August 10, 2015

      Made for dinner with garlic bread on 8/2/15. I mostly doubled the recipe and used tiny star pasta instead of ditalini, plus a half cup of pesto added at the end (from http://www.myrecipes.com/recipe/summer-minestrone-soup). It was pretty tasty but I would have liked more beans since they were really lost in all the veggies. Everyone in my family liked it though, even my kids.

  • Slow cooker Moroccan chicken

    • eliza on December 06, 2015

      This was almost a fail for me due to the lemon. Sliced lemon added a bitter taste, and I'm glad I had cut it back a bit. If I make again I will sauté the onions lightly first (I prefer onions fully softened which didn't happen here). Also, no sliced lemon, just the juice. It took 3 hours in my slow cooker on high and I cut each of my chicken thighs in half since they were on the larger side. Good texture on the chicken; not overcooked.

  • Lemon chicken chickpea soup

    • sgump on January 17, 2016

      Quite tasty on a sub-zero January night. Had most of the ingredients on hand (with a few substitutions: chicken breasts instead of thighs; vegetable broth instead of chicken broth; carrots instead of celery [added a nice sweetness]; and ground ginger instead of fresh [though fresh would undoubtedly be tastier]); made for quite a hearty soup, and I presume the leftovers will reheat quite tastily. (UPDATE: As I'd predicted, even better reheated the next day. The turmeric loses its bitterness, and the basmati rice absorbs the flavors. Lovely, indeed!)

    • Laura on February 05, 2016

      This soup was a disappointment, but I suspect that may be my fault. I used brown basmati rice rather than white and so it took twice as long to cook and I think this pretty much destroyed the lemon flavors I was expecting. In future, I'd either cook the rice separately, or eliminate it altogether and just double the chickpeas. I also made this with chicken breasts rather than thighs. Otherwise, followed the directions exactly.

  • Roasted curried cauliflower

    • Laura on March 15, 2016

      Made this for dinner last night and it was very good. Perhaps not quite as good as the roasted cauliflower from Epicurious, but less work to prep and with a very satisfying result.

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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