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Savory and Sweet Sauces and Butters

Coating Cheese Sauce by Kate Geraghty Cover photo by GaylaJ
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Quick, easy and delicious!

Recipe #236638

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

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

Tasty Olive paste to spread on crackers or baguettes. From the September 2002 Oprah magazine.

Recipe #40588

On those nights when you aren't sure what to make for dinner. This sauce comes together quickly and tastes delicious. Serve over your favorite cheese ravioli or pasta with veggies. This also tastes good on chicken.

Recipe #319694

Recipe #310633

So easy and fast to make in the microwave, you won't believe it! Goes great on vegetables, baked potatoes, nacho chips, etc.

Recipe #90073

Posted for safe keeping.

Recipe #306379

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

60 Reviews |  By ~Nimz~

This makes great garlic bread. You can use more garlic to taste.

Recipe #65423

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

3 Reviews |  By Evie

This is a very good hot dog sauce. I hope you enjoy it as much as I do.

Recipe #11071

1 Reviews |  By Evac

Want a different twist than the standard Maple Syrup on your pancakes/waffles. Quick and easy to make. Great on Ice Cream also!

Recipe #277214

This is a light and sweet peanut butter spread from the Heartland Spa. It's very easy to prepare.

Recipe #275332

It has never been a written recipe, but this stuff is great!

Recipe #115698

5 Reviews |  By KaraRN

I got this recipe from copykat.com from a reviewer that put in the "real" recipe. According to the reviewer, this is right off of the sauce card. Time is just a guess as I haven't made this.

Recipe #266970

This is a cream sauce that is usually served over grilled salmon, but I use it over veggies and/or pasta. Very easy to make, BUT very fattening!!

Recipe #60950

From Simple & Delicious. Easy homemade gravy, no more jarred gravy.

Recipe #259876

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