skip to main content

The Kitchen Table

Tried a recipe from the KT recipe site

15 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!

Sort by:Oldest

Comments (16)

country_bumpkin_al
15 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
15 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.

__________________________
Related Discussions
RECIPE: Looking For: Any Tried & True Potato Recipe
Q
Comments (10)
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)
...See More
RECIPE: new to site, need venison recipes
Q
Comments (10)
I'm not a fan of venison but have used this deer recipe for beef & it's excellent: PEPERED VENISON STEAKS 4 venison backstrap (loin) steaks, 4-6 oz each, 1" thick Marinade: 1 cup dry red wine 1 cup canola oil 1 medium onion, chopped 3 TBL Creole mustard 1 tsp dried oregano 2 garlic cloves, minced 4 TBL coarse black pepper 1 1/2 tsp salt 1 TBL canola oil, if frying If the venison is frozen, thaw it in red wine to keep the meat moist. Reserve the wine to use as part of the marinade. Puree the marinade ingredients together in a blender or processor. Arrange the steaks in a shallow glass dish & pour the marinade over them. Refrigerate at least 4 hours but preferably overnight. Drain the steaks, reserving the marinade in a small saucepan. Combine the pepper w/the salt & rub each steak with equal portions of th pepper-salt mixture & let the steaks sit, tightly covered at room temperatore for 30-45 minutes. If grilling, fire up enough charcoal to form a single layer of coals beneath the meat. Meanwhile, bring the marinade to a boil then reduce the heat & simmer until it's reduced by half. Taste & adjust the seasoning. Keep the sauce warm while you fix the steaks. Place the steaks over hot coals that are covered w/gray ash. For pan frying, place the TBL of oil in a heavy skillet, bring the heat to medium-high & add the venison. Cook the meat until desired doneness, turning only once. If pan-frying, deglaze the pan by adding the sauce to it & scraping up any browned bits. Serve immediately with sauce on the side. Good w/buttered noodles.~~Texas Home Cooking
...See More
Need a recipe from my KT friends
Q
Comments (6)
Thanks Seniorgal! I don't think I have time now to use the slow cooker, but I'll keep that idea for the next batch of ribs. I have more in the freezer. I think what I'm going to do today, is put a dry rub on the ribs for the BBQ and while they are cooking, I'll do cabbage and potatoes, carrots, etc, in chicken stock on the side burner of the Q.
...See More
Where do you find the KT recipes??
Q
Comments (1)
Hey Patti, This is the site that Joann_Fla put together for us Here is a link that might be useful: KT Gathering Place
...See More
nodakgal
Original Author
15 years ago
Yep like Joann said click on the categories. It is very good!
alisande
15 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
15 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
15 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
15 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
15 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
15 years ago
Couldn't find the sausage and rice recipe. Where do I look?
grams33
15 years ago
Couldn't find the sausage and rice recipe. Where do I look?
ravencajun Zone 8b TX
15 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
15 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
15 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
15 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
15 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
15 years ago
Thank you for the recipe Ravencajun.

Related Stories

KITCHEN DESIGN Sweet Ideas and a Truffle Recipe from a Chocolatier's Test Kitchen

A $2,100 budget didn't mean a half-baked kitchen redo; this confectioner just rolled up her sleeves and rolled out the improvements

KITCHEN DESIGN Kitchen Recipes: Factory Cart Inspires a Dream Cooking Space

By Mary Jo Bowling

These homeowners' kitchen was almost nonexistent, so they whipped it up from scratch. See what they cook there and get the recipe too

KITCHEN DESIGN World of Design: Favorite Recipes From Food Lovers Around the Globe

Travel with your tastebuds and experience for yourself these international foodies' favorite dishes

ARCHITECTURE Design Workshop: A Recipe for Inspiration in the New Year

By Eric Reinholdt, Architect

Attention to craft, humble materials, mystery and more will influence my architecture work in 2015

KITCHEN DESIGN Kitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces

By Sheila Schmitz

Learn what went into these cooks’ kitchens — and what comes out of them

CURB APPEAL Entry Recipe: Contemporary Farmhouse Style in a Suburban Setting

By Annie Thornton

This new build sets a neighborly tone with a front-yard patio and an exterior created in scale with other houses on the street

HOLIDAYS 3 Recipes for Foraged Holiday Table Decor

By Annie Thornton

The coauthors of ‘The Wreath Recipe Book’ suggest 3 simple table settings you can make from materials found in the yard or at the market

CURB APPEAL Entry Recipe: Warmth, Style and Privacy in Toronto

By Annie Thornton

A front porch dominated by wood and glass rises and pivots toward a side courtyard sheltered from street traffic

CURB APPEAL Entry Recipe: New Focal Point for a 1970s Ranch House

By Annie Thornton

A covered terrace draws visitors to the front door and creates a modern, interesting approach in a Baltimore-area home

LANDSCAPE DESIGN Recipe for Modernist Edible Garden Style

Herbs, vegetables and fruit trees aren’t just for traditional gardens. Here’s how to design them into modernist landscapes

Sponsored

Hope Restoration & General Contracting

35 Reviews

Columbus Design-Build, Kitchen & Bath Remodeling, Historic Renovations

More Discussions

What are you reading? August 2026 Edition

23

Have you ever attended a Death Cafe discussion group?

124

I'll show you mine/ysmy - Sa 8/8/26

13

Smile today - 8/9/26

5

The book you're reading is fascinating -- what do you do?

3