Sausage Gravy Breakfast Pizza

Sausage Gravy Breakfast Pizza
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This sounds extremely good! This was shared by a friend in the US. You are going to do a little work work here but I think the results will be well liked. This is on my to cook list and soon! I will list all of the ingredients and steps here and list the individual links to the shortcuts in the Recipe Notes section. Read the shortcut for the sausage to make the optimum sausage.
Servings Prep Time
1 12 inch breakfast pizza 45 minutes
Cook Time
15-20 minutes
Servings Prep Time
1 12 inch breakfast pizza 45 minutes
Cook Time
15-20 minutes
Sausage Gravy Breakfast Pizza
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This sounds extremely good! This was shared by a friend in the US. You are going to do a little work work here but I think the results will be well liked. This is on my to cook list and soon! I will list all of the ingredients and steps here and list the individual links to the shortcuts in the Recipe Notes section. Read the shortcut for the sausage to make the optimum sausage.
Servings Prep Time
1 12 inch breakfast pizza 45 minutes
Cook Time
15-20 minutes
Servings Prep Time
1 12 inch breakfast pizza 45 minutes
Cook Time
15-20 minutes
Ingredients
For the Breakfast Sausage
For the Gravy
For the Pizza Dough
To Assemble
Servings: 12 inch breakfast pizza
Instructions
For the Breakfast Sausage
  1. First thing we need to do is make the sausage. Very easy, just mix together all the Breakfast Sausage ingredients in a mixing bowl. Mix well. Cover and refrigerate while you prepare the rest, best to make this and refrigerate overnight to allow the flavors to blend.
  2. Fry the sausage in a non stick pan, breaking it apart with your spatula until browned and cooked through. Remove sausage with a slotted spoon, leaving the fat in the pan. Drain sausage and set aside.
For the Pizza Dough
  1. Preheat your oven to 220 C.
  2. Next, we need to make the pizza dough. This is my thin crust pizza dough, the pre-baking has never failed me a crust fully cooked through.
  3. Add the flour into a mixing bowl. Add the salt and dried Italian seasoning/herbs of your choice (if using) and yeast, whisk to combine.
  4. Make a well in the center of the flour and pour in the water. Use your fingers or a wooden spoon to combine everything together. When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn’t yet gotten worked in.
  5. Knead the dough until all the flour is incorporated and the dough is smooth/elastic to the touch, about five minutes. The dough should still feel moist and just slightly tacky. If it’s sticking to your hands and counter top like bubble gum, work in more flour one tablespoon at a time until it’s smooth and silky.
  6. I use a 13 inch non stick pizza pan, sprinkle some corn meal around on the pan, the place the ball of dough in the center. Use the heels of your hands and working from the middle gently press the dough outward until it’s about 1/4 of an inch thick or less, while rotating the pan. You can also use a mini rolling pin for this part.
  7. Bake the crust for 4 minutes, then rotate the pan 180 degrees and bake for 3 more minutes. Remove pan and set aside.
Let's Make This
  1. Sausage is made, crust is made, let's make the eggs then the gravy and get this pizza baked.
  2. For the gravy, using the Gravy ingredients, Add butter to hot pan and melt together with sausage fat. Whisk together the evaporated (canned) milk and water with the flour. Add to hot fat in skillet. Add salt and pepper to taste. Bring to a boil, stirring constantly until gravy starts to thicken. Add sausage back into gravy; heat until sausage is hot and gravy is thick. You want a thick gravy for this dish, after all, you are making a pizza. Set pan aside.
  3. Now prepare the eggs, crack all the eggs into another non stick pan, season with salt and pepper as desired. Cook and fold to scramble until just set, remove from heat.
  4. Take your pre-baked pizza crust and spread out the gravy evenly. Top with the scrambled eggs, then sprinkle on the shredded cheese, top that with the spring onion.
  5. Place in the oven for 15 to 20 minutes or until the top is nicely melted and just starting to brown up.
  6. Slice, serve, and enjoy.
Recipe Notes

Figure about 50 Baht for the pork, another 100 Baht for the cheese. Figuring 4 servings, this is about $1.10 per serving. I will verify this when I make it.

Shortcuts: Breakfast Sausage, Sausage Gravy, Pizza Dough, Italian Seasoning.

Recipe and photo, provided by good friend, Nikki Reid.
United States.

DIY Chowder

DIY Chowder
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This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
DIY Chowder
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Rating: 5
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This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
For Fat - pick 1 item to use
For Vegetables - pick 1 or more items to use, some are required
For Stock - pick 1 item to use
For Cream - pick 1 item to use
For Seafood - pick 1 or more items to use
Servings: servings
Instructions
  1. Some good combinations:

    If using whitefish, mushroom or vegetable stock works well, plus onion, carrot, daikon, spring onion, and mushrooms. For the cream I normally use the evaporated milk.

    If using clams or oyster meat, with the juice they come in, chicken or vegetable stock work well, plus onion, carrot, and potatoes. For the cream I normally use the evaporated milk.

    For a seafood type chowder, go with a mushroom or vegetable stock, and a little of each seafood listed, plus onion, carrot, potato or daikon. and mushrooms. For the cream I normally use the evaporated milk.
  2. Let's get started. In a medium size pot, heat the bacon fat or butter, when hot, add the onion and saute until softened and starting to brown up.
  3. Add the stock of your choice, the carrot, and 1-3 vegetables of your choice and bring to a boil then reduce to a simmer. As that is simmering add the fish or seafood of your choice, then add the evaporated milk or cream and milk, season with salt and pepper as desired. If using mushrooms add those as well.
  4. Simmer for about 15 to 20 minutes to cook the seafood through and the carrot, and potatoes or daikon are tender.
  5. Ladle into bowls and enjoy.
Recipe Notes

This can be low cost up to high cost depending on what seafood you use.

My own creation, Lee Thayer.
Thailand.

Fish & Mushroom Chowder

Fish & Mushroom Chowder
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I have been making some chowders and soups lately, and wanted to go in another direction from oysters and potatoes, both available here, but readily available is daikon and whitefish (Pangasius and Barramundi). So here is what I came up with, and it is delicious! Made a large pot and it was cleared out by the family the lives around us as well as some visiting family from another village. For the mushrooms, I need to verify the amounts, it was 1 package each.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Fish & Mushroom Chowder
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Rating: 5
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I have been making some chowders and soups lately, and wanted to go in another direction from oysters and potatoes, both available here, but readily available is daikon and whitefish (Pangasius and Barramundi). So here is what I came up with, and it is delicious! Made a large pot and it was cleared out by the family the lives around us as well as some visiting family from another village. For the mushrooms, I need to verify the amounts, it was 1 package each.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium size pot, heat the bacon fat, when hot, add the onion and saute until softened and starting to brown up.
  2. Add the stock, daikon, carrot, spring onion, and coriander, bring to a boil then reduce to a simmer. As that is simmering cut up the fish and add that, then add the evaporated milk, then chop up the mushrooms and add those.
  3. Simmer for about 15 to 20 minutes to cook the fish and mushrooms.
  4. Ladle into bowls and enjoy.
Recipe Notes

For the fish, just figuring all Pangasius (6-8 fillets) figure about 200 Baht. For 8 servings, this is about 74 cents per serving.

My own creation, Lee Thayer.
Thailand.

Baked Coconut Shrimp

Baked Coconut Shrimp
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Sounds good, and the dipping sauce sounds wonderful as well.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Baked Coconut Shrimp
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Sounds good, and the dipping sauce sounds wonderful as well.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
For the Sriracha Dipping Sauce
For the Shrimp
Servings: servings
Instructions
  1. Make the sauce by mixing all the sauce ingredients in a bowl until smooth. Place is the fridge until use.
  2. Preheat your oven to 200 C, line a baking sheet with parchment paper.
  3. Line up three bowls, to the first one add the corn starch, onion and garlic powders and mix together. Second bowl add the egg and beat that lightly. Third bowl add the coconut and sea salt and mix those.
  4. Dredge a shrimp in the corn starch, then the egg, the the coconut mixture. Place shrimp on the parchment paper, repeat for the rest of the shrimp.
  5. Place in the oven and bake for 10 minutes. Turn the shrimp and bake 10 more minutes.
  6. Serve with the dipping sauce.
Recipe Notes

I will price this when I get some good sized shrimp, for now I will say Fair priced.

Provided by What Great Grandma Ate and the link to this recipe is here.
United States.

3 Ingredient Meat Loaf

3 Ingredient Meat Loaf
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Three ingredients, and you can make one from a shortcut for savings. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 5 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 5 minutes
Cook Time
1 hour
3 Ingredient Meat Loaf
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Three ingredients, and you can make one from a shortcut for savings. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 5 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 5 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C.
  2. Add the beef, the contents of the box of stuffing mix (the bread and spice mix), or the dry mixture if made from a shortcut, and the milk, in a large mixing bowl. Mix to combine everything.
  3. Form into a loaf in a large baking dish or pack into two loaf pans. Cover with foil.
  4. Bake for 1 hour.
  5. Remove from oven, let rest 2 minutes, slice and serve. Mashed potatoes and gravy and a vegetable on the side would be perfect.
Recipe Notes

Figure about 300 Baht for 1 kilo ground beef. For 6 servings, this is about $1.48 per serving. Make this out of ground pork for about half the cost.

Shortcut: Stove Top Stuffing.

Variants: 1. Use ground pork in place of ground beef. 2. Use loaf pans or a casserole and pour a can of condensed cream of mushroom soup over the top. 3. Shape into meatballs and place in a baking dish, then pour a can of condensed cream of mushroom soup over the top.

Provided by The Project Pile and the link to this recipe is here.
United States.

Spring Onion Frittata

Spring Onion Frittata
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Sounds great to me, on my to cook list. I love spring onions with eggs, perfect combination.
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Spring Onion Frittata
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Sounds great to me, on my to cook list. I love spring onions with eggs, perfect combination.
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Crack eggs into a mixing bowl and whisk until smooth and frothy, add the coconut milk, spring onion, and black pepper, mix well.
  2. Heat the butter in a cast iron pan on medium heat. Pour in the eggs and stir lightly to just mix in the butter with the eggs. Reduce the heat to low.
  3. Cover the pan and let it cook for 8 to 10 minutes until the top is just set.
  4. Sprinkle with the salt, serve.
Recipe Notes

Low cost.

Provided by What Great Grandma Ate and the link to this recipe is here.
United States.

Hearty Chicken Salad

Hearty Chicken Salad
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Sounds like an excellent version of chicken salad. This is a 2 for 1 recipe, add trinity to the water when you boil the chicken, you get a quart or so of nice chicken broth for us in another recipe.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Hearty Chicken Salad
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Sounds like an excellent version of chicken salad. This is a 2 for 1 recipe, add trinity to the water when you boil the chicken, you get a quart or so of nice chicken broth for us in another recipe.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, add the chicken, skin on and bone in is perfect. Cover with 1 to 2 quarts of water, and if you want to make broth for use in other recipes, add 1 quartered onion, 1 roughly chopped carrot, and 1 stalk of roughly chopped celery (these are in addition to the ingredients listed) to the pot. Bring the pot to a boil then reduce to slow boil or high simmer, cook for 20 minutes or so until the chicken is cooked through.
  2. Remove the pot from the stove and allow to cool to room temperature, leaving the chicken in the broth, this results in juicer chicken. When the pot has cooled, remove the chicken to a cutting board, strain the broth and discard the vegetables. Jar the broth and place in the fridge until use, max is about 3 days in the fridge or you can choose to freeze it for later use.
  3. Remove any skin and bones and save for your dog. Now chop the chicken meat or just shred with your fingers. Add the meat to a mixing bowl.
  4. Ad the remaining ingredients to the mixing bowl and mix. Taste and season with salt and pepper as desired. Cover and place in the fridge for at least 30 minutes before serving.
  5. Serve on a bed of lettuce for a light lunch or dinner.
Recipe Notes

Figure about 60 Baht for the chicken, on the high side. For 4 servings, this is about 44 cents per serving.

Provided by What Great Grandma Ate and the link to this recipe is here.
United States.

Chorizo Burgers with Cucumber Slaw

Chorizo Burgers with Cucumber Slaw
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Sounds delicious indeed! For this you will mix Spanish chorizo with ground beef. On my to cook list and soon. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
10 minutes
Chorizo Burgers with Cucumber Slaw
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Sounds delicious indeed! For this you will mix Spanish chorizo with ground beef. On my to cook list and soon. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
10 minutes
Ingredients
For the Cucumber Slaw
For the Chorizo Burgers
Servings: servings
Instructions
For the Cucumber Slaw
  1. Slice the cucumbers and onion as thinly as you can, think mandolin, perfect for this. Add the cucumber and onion slices to a bowl and add the olive oil, vinegar and mix well. Taste and season with salt and pepper as desired.
  2. Cover and place in the fridge for at least 20 minutes to let the flavor develop.
For the Chorizo Burgers
  1. The Spanish chorizo can be bulk or in casings. If bulk, just crumble it apart as fine as you can. If in casings, remove the casings and chop or crumble apart as fine as you can. One thought, if you grind your own beef, simply run the casing version, with the casings removed, through your grinder.
  2. In a large mixing bowl, add the beef, chorizo, onion, and garlic. Mix well but do not over work the meat, over worked ground beef = tough burgers.
  3. Divide the meat into 4, 5, or 6 patties, make a small indent in center of each patty with your thumb, this prevents the burger from going dome shaped or curling.
  4. Heat a thick walled non stick pan and melt the butter. You want the pan hot completely.
  5. Cook in batches if needed. Add patties to the pan and cook 5 minutes on the first side, flip and cook 4 more minutes for medium rare burgers. If you prefer burgers more done than that, just increase the times by a minute or so.
  6. Remove to plates, top each burger with 1/2 tablespoon of mayo and then some of the cucumber slaw. Corn on the cob and potato salad come to mind for great sides.
Recipe Notes

For the beef, about 150 Baht, for the chorizo, I can only price what I have made myself, never store bought for me, so go with about 35 Baht for the pork. For 4 servings, this is about $1.36 per serving.

Shortcut: Spanish Chorizo.

Provided by What Great Grandma Ate and the link to this recipe is here.
United States.

Pantry Pasta

Pantry Pasta
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Sounds good and easy. I am looking forward to testing out the trick with the egg yolks. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Pantry Pasta
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Sounds good and easy. I am looking forward to testing out the trick with the egg yolks. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your oven to 180 C. Line a baking sheet with foil or parchment paper. Cut the bread into 1/3 to 1/2 inch cubes. Toss the cubes with 1 tablespoon of olive oil. Spread the bread cubes in a single layer on the baking sheet. Bake until golden brown, 2 to 3 minutes but keep an eye on them. Remove from the oven and set aside. There, you just made croutons which will be used for a topping at the end.
  2. Heat 4 tablespoons of olive oil in a large non stick pan, when hot, add the onion, garlic, salt, and red pepper, cook until the onion is golden brown.
  3. Remove the pan from heat and mix in the parsley, capers, and 1 to 2 teaspoons of lemon or lime juice. Set aside.
  4. Cook the pasta in a pot of boiling salted water until tender. Reserve 3 tablespoons of the pasta water and drain the rest.
  5. In a medium bowl, add the egg yolks, slowly whisk in the reserved pasta water, then whisk in the remaining 1 tablespoon of olive oil.
  6. Place the pan back on low heat and add the well drained pasta to the pan, pour the egg mixture over the pasta and toss to combine the pasta with the egg mixture and the contents in the pan. Cook for 2-3 minutes to warm everything through.
  7. Divide among 4 bowls and top with the croutons you made and a sprinkle of Parmesan cheese.
Recipe Notes

Low cost. When I make this, I will also cook up some Italian sausage to go with this.

Adapted from an internet recipe.

Spinach & Tomato Baked Eggs

Spinach & Tomato Baked Eggs
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Sounds good. This calls for fresh baby spinach, I will rework this when I make and use frozen chopped spinach. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Spinach & Tomato Baked Eggs
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Sounds good. This calls for fresh baby spinach, I will rework this when I make and use frozen chopped spinach. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C. Oil 4 ramekins or Pyrex 10 ounce dishes.
  2. Heat the oil in a medium saucepan, add the onion and saute until soft, about 5 minutes. Add the spinach and saute until wilted, about 2 minutes, then remove the pot from the heat. If you are going to be using Pyrex dishes, let this cool to room temperature.
  3. In a mixing bowl, mix together the tomatoes, cumin, salt, pepper, paprika, and hot sauce if using. Then stir in the spinach mixture until just combined. Divide into the 4 ramekins or Pyrex dishes and make a depression in the center of each.
  4. Crack an egg into each dish and sprinkle with the Feta cheese. Bake for 12 to 15 minutes, until the whites are set and the yolks still soft.
  5. Serve with some toast for a breakfast, lunch, or even a light dinner.
Recipe Notes

Low cost.

Adapted from an internet recipe.