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The Kitchen Table

Tried a recipe from the KT recipe site

13 years ago

I made the Apple Doozie Dessert Pizza only I made it with cherry pie filling instead of apple.

OMG! I had to take half of it over to the twins cause I knew if I kept it all here we were in big trouble.

Thanks Joanne!!

Lots of good ones there peeps!

Comments (16)

country_bumpkin_al
13 years ago
Sounds great..but I can't find the recipe over there! I saw it on the list, but it's not a clickable link.:(
User
13 years ago
I made it in cherry also.

To find the recipes go to the "Title" like "Snacks & Sweets" and click on it, then it will open another page. If I had a page for every recipe it would be a very long list and hard to work with.

There are some clickable ones that take you to another website for the recipe.

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i hope you have a large family or a few friends you want to share a meal with because is sounds as if you have a bumper crop! daisy just posted this recipe very recently and i had to try it out ASAP--we're glad we did! Parmesan Sage Potatoes Daisy 4 large potatoes, peeled, cut into 8 wedges 2 tablespoons butter, more if needed 1 1/2 teaspoons dried sage leaves 1/2-1 cup Parmesan cheese, grated salt and pepper In a large saucepan, bring half a panful of salted water to a full boil over high heat. Add the potatoes and cook for about 5 minutes or until they are just beginning to become tender but retain crispness. Drain and set aside. In a large frypan, melt the butter over medium heat. Add the potatoes and sage, and cook 10-15 minutes or until golden brown, adding more butter as necessary. Stir in the Parmesan cheese, salt and pepper. Serve with chicken, pork or steak. and if you are hoping for something that is a little more seasonal, this from ruthanna is terrific: MRS. CHANDLERÂS POTATO SALAD (Ruthanna) 8 boiled medium potatoes (in jackets) 1 Â½ tsp. horseradish 1 cup chopped fresh parsley* 2 medium onions, finely minced or 1 onion and Â¼ cup minced chives 1 Â½ cups mayonnaise 1 tsp. celery seed 1 cup sour cream Â½ tsp. salt Peel potatoes; cut in 1/8 inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside. In another bowl, mix parsley and onion. In large serving bowl, arrange layer of potatoes; salt lightly. Cover with layer of mayonnaise mixture, then layer of onion mixture. Continue layering, ending with parsley and onions. DO NOT STIR. Cover and refrigerate for at least 8 hours before serving. Better if made the day before. Yield: 8 to 10 servings Recipe can be doubled or tripled. * - do not omit or decrease i love this recipe from my aunt and you don't need to worry about it possibly going bad in a short period of time. enjoy! Aunt KittyÂs Italian Potato Salad Boil 8 medium potatoes until fork tender and then cut into bite-sized pieces To the potatoes, gently stir in: 2 or 3 stalks chopped celery Â½ chopped green pepper 1 small chopped onion 2 chopped tomatoes Stir together and then pour over the vegetables: 1/3 C vegetable oil 4 T cider vinegar Â½ tsp dried oregano Â½ tsp dried basil 2 or 3 cloves chopped garlic salt and pepper Cover and refrigerate for several hours (I prefer to add the tomatoes just before serving as I donÂt like what refrigeration does to the texture and flavorÂ)
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nodakgal
Original Author
13 years ago
Yep like Joann said click on the categories. It is very good!
alisande
13 years ago
I wanted to ask Luckygardnr if the Deviled Egg Dip really calls for a tablespoon of hot sauce. That sounds like a lot to delicate little me. :-)
paula_pa
13 years ago
Alisande,

I can't speak for Luckygardnr but I find a big difference in the heat between hot sauces. I can't imagine a TB of Tabasco in a dip but Frank's probably wouldn't be overpowering in that amount. I think hot sauce is always to taste (for that reason).
cathyid
13 years ago
I have tried many of the recipes from there, and only been disappointed in one. So many people liked it, I am going to give it another try, thinking I did something wrong. Lots of good cooks here!
User
13 years ago
Just wanted to let you all know I made a "For the Holidays" page. Our Recipe page was getting very long. it looks a little better now.
come see....

Here is a link that might be useful: For the Holidays
ravencajun Zone 8b TX
13 years ago
I made the recently posted sausage and rice casserole last night and was very happy with it. Next time I make it though I am going to add the onions to the sausage so they get more cooked. I had to cook it longer too but I think my oven temp is off. My husband loved it too. It is a keeper.
grams33
13 years ago
Couldn't find the sausage and rice recipe. Where do I look?
grams33
13 years ago
Couldn't find the sausage and rice recipe. Where do I look?
ravencajun Zone 8b TX
13 years ago
here it is I have it saved in my recipe file now.

sausage rice casserole
1 pound Breakfast Sausage ^^use sage sausage
1 6-ounce box Uncle Ben's long-grain and wild rice
2 small onions, chopped
1 4-ounce can mushroom pieces
1 10.75-ounce can condensed cream of mushroom soup
4 tablespoons butter
Steps
Preheat oven to 350 degrees F. Cook rice according to package directions. In a heavy skillet over medium heat, cook sausage until thoroughly done, about 4-5 minutes. Drain. Combine all ingredients except butter and pour into casserole dish. Dot top with butter. Bake until bubbly, about 25 minutes.

I used the Tennessee Pride mild breakfast sausage tube.
luckygardnr
13 years ago
Alisande, I use Louisiana Hot Sauce. It's got more flavor than heat, but you could use less or more. Your choice. I hope you try it and like it.

Laurel
glenda_al
13 years ago
That's the sausage recipe I posted. Made it for my potluck luncheon on Monday.

I DID cook the onion with the sausage and I did NOT use 4 tablespoons of butter.
glenda_al
13 years ago
To the sausage and wild rice, I toasted some chopped walnuts and added to the top, when the casserole was heated. I liked the extra crunch. Just enough walnuts to get a bite with each spoonful.
ravencajun Zone 8b TX
13 years ago
oh that sounds good I will have to add that idea to my copy I printed out and try that too.
thanks for posting it I will be sharing that one with friends and family.

I did not use 4 TBS of butter either I just used the squeeze parkay and dotted it around on top.
grams33
13 years ago
Thank you for the recipe Ravencajun.

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