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    You are in: Home / Cookbooks / Savory and Sweet Sauces and Butters
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    66 recipes in

    Savory and Sweet Sauces and Butters

    Coating Cheese Sauce by Kate Geraghty Cover photo by GaylaJ
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    Displaying up to 20 pages of results. To see all results, or register.

    This is an easy to make shrimp sauce. It makes about 1 1/2 cups.

    Recipe #26420

    I made this from modifying a few other tapenade recipes. I sprayed the baguette slices with olive oil and toasted with the oven broiler (keep an eye on them!). You don't need to be too precise on these measurements.

    Recipe #303209

    3 Reviews |  By Derf

    This method is quick, easy and versatile. Use any berries you like.

    Recipe #162801

    Posted for safe keeping.

    Recipe #306379

    Quick, easy and delicious!

    Recipe #236638

    2 Reviews |  By 2Bleu

    This is a great recipe and it can also be used as a base to create your own flavorful BBQ sauce from. Try it on Recipe #294417 :)

    Recipe #265099

    This is from a magazine. A tasty dip for vegetables

    Recipe #241848

    3 Reviews |  By GinnyP

    Wonderful to have on hand!

    Recipe #32311

    Mom would make tapenade occasionally back in the days when she had to patiently diced everything by hand. Lucky me, I have a food processor!Although there are many tapenade recipes on the site, I decided to go ahead and post this since the 20 or so I read all had either capers, anchovies or lemon juice which this one doesn't. It's also yet another great way to use up the basil from your garden. My husband and I were served this fabulous spread at a wonderful little Italian restaurant in Hot Springs, Arkansas called "Bella Arte" where we ate twice in 4 days during a trip there November 2001. We asked the waiter for the recipe which is something we've never done before or since. He wrote down the ingredients (the little piece of paper is still taped to the inside of one of my kitchen cabinet doors), but didn't know the amounts which he said was up to the preparer. He also made it a point to say don't underestimate the importance of the roasted red peppers and using only fresh herbs. The amounts I've listed are all approximate-you can easily adjust to your liking(and I know you will!) taste and texture-wise. Mine never comes out quite the same twice, but we always love it and I serve it often when I have a group at the house. Note-unless you like food really salty don't add any to this recipe. There is plenty in the canned olives and the parmesan cheese. Process/pulse all the ingredients then add the olives(or at least 1 can) last if you want them to be chunkier and more rustic. Otherwise, the food processor will turn this into a fairly smooth paste pronto. Serve with salt-free bagel-type chips.

    Recipe #320704

    1 Reviews |  By Marie

    This is so easy and so good! Just combine ready made barbecue sauce with cranberry sauce, brown sugar, seasonings and ground cloves; simmer for 10 minutes and you are ready to slather it on the meat or poultry of your choice. Recipe found on the Web.

    Recipe #88547

    I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by terryperri.

    Recipe #345184

    A rich, classic sauce for fish and poultry. I found this recipe at their online site. I love their lemon butter sauce.

    Recipe #349189

    Recipe #310633

    Recipe courtesy of The East Coast Grill and the Back Eddy. The Restaurant owner serves this mayonnaise on a grilled coriander rubbed chicken sandwich.

    Recipe #476411

    This makes a great waffle or pancake topping and is especially great on French toast and even ice cream, use it with whatever you want!

    Recipe #80419

    I knew this recipe wouldn't be here at Zaar because it's very very old. It came from my ex-boyfriend's Aunt Suzie. She was different from the rest of the family (she a Baptist, they were Catholic) which made her the black sheep. She and I got along like peas and carrots. I commented that I loved to cook and she gave me this recipe. It was her husband's grandmother's recipe. She said it was his favorite.

    Recipe #159419

    Another recipe I grew up with from the Bero book. This is a wonderfully thick sauce, great with mashed potatoes, steamed veg, and especially broccoli. Works well as a make-ahead, after being cooled in the fridge you can literally just cut a slice off the block so you easily get as much as you want. I usually buy the strongest shredded cheddar I can find as my joints won't put up with doing it myself. I'd advise picking the strength of cheese you are fond of though. I've listed it all as prep time as it needs fairly constant attention.

    Recipe #160710

    French in origin, crème anglaise is a vanilla-flavored custard sauce that is served over cake, fruit or other desserts. Prep Time includes chilling time. Recipe Source: Williams Sonoma

    Recipe #278200

    This delicious jello combines cranberry, banana, and strawberry and is a nice substitute for plain jellied cranberry at any meal. It is quick & easy to prepare.

    Recipe #249957

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