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.

Mushroom Rice II

Mushroom Rice II
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Sounds very nice and would be a great change up from everyday white rice. This can be a side, or a main dish for a light meal. On my to cook list.
Servings Prep Time
4-8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-8 servings 10 minutes
Cook Time
20 minutes
Mushroom Rice II
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Sounds very nice and would be a great change up from everyday white rice. This can be a side, or a main dish for a light meal. On my to cook list.
Servings Prep Time
4-8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-8 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Quickly rinse then slice the mushrooms, not too thin though. If using Shiitake, remove the stems and just use the caps.
  2. Heat 2 tablespoons of oil in a large pot over medium high heat, when hot, add half of the mushrooms, season with salt and pepper as desired and cook until browned, stirring often, then remove from the pot and set aside.
  3. Same pot, add another 1 tablespoon of oil plus butter. When the butter is melted add the garlic and onions, cook for about 30 seconds then add the remaining mushrooms and cook for about 5 minutes or until lightly browned and the bottom of the pot is brown as well, don't worry about that, that is flavor we are going to use.
  4. Add a splash of the stock to the pot and scrape up the brown from the bottom, when the bottom is clean and the brown bits are mixed into the liquid, add the rice and mix in, then add the rest of the stock.
  5. Cover the pot with a lid and bring to a simmer, then reduce the heat to low. Cook for 15 minutes or until there is no liquid, til the pot to verify this.
  6. Remove from the stove, have the already cooked mushrooms and the spring onion ready, quickly remove the lid, dump in the cooked mushroom then the spring onion, and place the lid back on and let this sit for 10 minutes.
  7. Fluff rice with a spoon, and optionally stir in more butter if desired. Serve.
Recipe Notes

I will price this next time I get a load of mushrooms. I will say fair cost for now. This should be 4 servings as a main dish for a light meal, and 8 servings as a side dish.

Provided courtesy of good friend, Stephen Connell.
United States.

Egg Flower Soup with Oyster Mushrooms

Egg Flower Soup with Oyster Mushrooms
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Most of you will know this as egg drop soup, the Chinese name is 蛋(dàn) 花(huā) 汤(tāng), literally means 'egg flower soup'. There is your language lesson for the day. This is a basic soup that can be made with water or broth. The stirring speed determines the size of the 'egg flowers'. When I was in the Navy, egg drop soup meant a near clear broth with egg you could hardly see. This recipe is from a Chinese friend, so I will go with this as very accurate. This recipe calls for Oyster mushrooms, do not confuse them with King Oyster mushrooms, lot of difference.
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Egg Flower Soup with Oyster Mushrooms
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Most of you will know this as egg drop soup, the Chinese name is 蛋(dàn) 花(huā) 汤(tāng), literally means 'egg flower soup'. There is your language lesson for the day. This is a basic soup that can be made with water or broth. The stirring speed determines the size of the 'egg flowers'. When I was in the Navy, egg drop soup meant a near clear broth with egg you could hardly see. This recipe is from a Chinese friend, so I will go with this as very accurate. This recipe calls for Oyster mushrooms, do not confuse them with King Oyster mushrooms, lot of difference.
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Ingredients
Servings: servings as a side
Instructions
  1. In a pot or wok, heat the oil, then cook the mushrooms for about 30 seconds or until soft and wilted, then pour in the stock and add the ginger slices, bring to a boil for about 5 to 8 minutes.
  2. At a near boil, stir the soup slow for larger 'flowers' or faster for smaller 'flowers', when the egg is in and formed, remove from heat and add the sesame oil and a pinch of salt and stir.
  3. Serve as a side dish by spooning the soup into 2 bowls, top with chopped spring onion.
Recipe Notes

Low cost.

Variant: 1. This recipe screams of white pepper powder, just a pinch. 2. Swap out the Oyster mushrooms with Straw mushrooms sliced in half lengthwise.

This recipe for Egg Flower Soup with Oyster Mushroom is from China Sichuan Food.

Bread Chicken Spring Rolls

Bread Chicken Spring Rolls
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I have no idea what country this originated in, but it sounds good and I will have to give this a try.
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Bread Chicken Spring Rolls
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I have no idea what country this originated in, but it sounds good and I will have to give this a try.
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Ingredients
For the Chicken Stuffing
Servings: spring rolls
Instructions
For the Stuffing
  1. Heat the oil in a wok or non stick pan and add the garlic and ginger, when fragrant, add the white spring onion and green chilies, stir fry until the onion and chili are softened, then add the chicken, black pepper, and salt and stir fry to mix together.
  2. Add the carrot, bell pepper, cabbage, soy sauce, sugar, vinegar, and the green part of the spring onion, stir well on high heat for 30 seconds and remove to a bowl and set that aside until it cooled.
To Assemble
  1. Take a slice of bread and lay it on a flat surface, with a rolling pin, roll the bread into a thin flat slice.
  2. Spread some mayo on the slice, place about 2 teaspoons of the chicken stuffing on the edge of the slice nearest you, then tightly roll the bread slice away from you, you can use water to make the last edge stick together. Place on a plate, seam side down. Repeat for remaining slices.
  3. Heat a non stick pan with a splash of cooking oil on medium heat, and fry the spring rolls, turning often until golden brown.
  4. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta
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Sounds good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Creamy Cajun Chicken Pasta
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Sounds good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a pot of salted water to boiling, add the pasta and cook until just tender, drain, set aside.
  2. In a bowl, mix together the chicken and the Cajun seasoning.
  3. Heat a large non stick skillet with a splash of olive oil. Add the chicken and saute for 5-7 minutes, turning as needed to brown them up nicely.
  4. Sprinkle the spring onion over the chicken, pour over the cream, add the sun dried tomatoes, basil, garlic powder, and salt and pepper as desired.
  5. Heat to a near boil and add the pasta and mix in well.
  6. Serve, garnish with Parmesan cheese.
Recipe Notes

Figure about 35 Baht for 500 grams of chicken, for 4 servings, this is about 30 cents per serving, great value.

Shortcut: Cajun Seasoning Mix.

Adapted from an internet recipe.

Scallion Oil Noodles

Scallion Oil Noodles
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A scallion is a green onion or known here where I live as a spring onion. This is a basic recipe and this is a common, with many street kitchens in China offering this. Normally alkaline noodles are used for this dish, but I will go with the standard Chinese egg noodles.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20 minutes
Scallion Oil Noodles
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A scallion is a green onion or known here where I live as a spring onion. This is a basic recipe and this is a common, with many street kitchens in China offering this. Normally alkaline noodles are used for this dish, but I will go with the standard Chinese egg noodles.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Drain the spring onions completely after rinsing, you will be placing hot oil so eliminate the chance of hot oil splatter.
  2. In a large pan, heat the oil (you can use vegetable oil or lard for this recipe), when hot, add the spring onion segments in. Turn the heat to the lowest setting and cook until the spring onions are deep brown and almost but not burnt. Remove to a bowl to cool.
  3. Bring a large pot of water to boil and then cook the noodles until tender, Chinese noodles are long! And I mean long! So either break the dried package in half or cut the noodles in half when cooked. Drain the noodles and place into a large bowl, add around 4 tablespoons of scallion oils and toss the noodles well to cool slightly.
  4. Mix together the sugar, dark and light soy sauces in a small bowl and then mix with the noodles before serving. Divide into two bowls, top with the browned scallions if desired, serve.
Recipe Notes

Low cost.

This recipe for Scallion Oil Noodles is from China Sichuan Food.

Chinese Tomato Fish

Chinese Tomato Fish
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This sounds really good. This tailored version of a popular Sichuan water boiled fish soup dish and this is the non spicy version. Now unless you can get your hands on a 1 kilo Grass Carp (you have to clean yourself), go with any 750 grams of boneless and skinless whitefish fillets, which is my plan. On my to cook list.
Servings Prep Time
4-6 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
4-6 servings 1 hour
Cook Time
30 minutes
Chinese Tomato Fish
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This sounds really good. This tailored version of a popular Sichuan water boiled fish soup dish and this is the non spicy version. Now unless you can get your hands on a 1 kilo Grass Carp (you have to clean yourself), go with any 750 grams of boneless and skinless whitefish fillets, which is my plan. On my to cook list.
Servings Prep Time
4-6 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
4-6 servings 1 hour
Cook Time
30 minutes
Ingredients
For the Fish & Marinade
For the Soup
Servings: servings
Instructions
  1. In large bowl, whisk together the corn starch, cooking wine, spring onion, ginger, salt and pepper, and egg white. Add the fish slices and marinate for 1 hour.
  2. When the fish is ready, peel the tomatoes and dice. In a large pot on medium heat 2 tablespoons of oil and add the spring onion and garlic until aromatic, add the diced tomatoes and reduce the heat to low and cook for about 7 to 10 minutes until the tomatoes are soft and lots of juice is released. Add 8 cups of hot water and simmer for 20 minutes.
  3. Add the celery, red onion, and mushrooms and cook for another 10 minutes, season with salt and pepper to taste.
  4. Turn up the heat to medium and add the fish slices and marinade and stir, cook for about 30 seconds to 1 minute or until the fish slices turn white, remove from heat and carefully pour into a large serving bowl.
  5. Optional, heat 2 tablespoons of oil in a small pan or wok until slightly smoking and pour into the soup.
  6. Sprinkle coriander and and spring onion on the top and serve.
Recipe Notes

Low cost.

Variant: For a spicy version, add 2-4 chopped red Thai Bird's Eye Chilies, stems removed, to the oil in Step 5, then mix into the soup after pouring on top.

This recipe for Chinese Tomato Fish is from China Sichuan Food.

Shrimp Egg Foo Young (鲜虾芙蓉蛋)

Shrimp Egg Foo Young (鲜虾芙蓉蛋)
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This is an adaption of the classic Cantonese dish, Egg Foo Young. On my to cook list.
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Shrimp Egg Foo Young (鲜虾芙蓉蛋)
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This is an adaption of the classic Cantonese dish, Egg Foo Young. On my to cook list.
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Ingredients
For the Gravy
Servings: servings
Instructions
  1. Cut the cleaned shrimp into 3/4 inch pieces and place in a small bowl, sprinkle a pinch of salt and pepper over the shrimp and mix in, set aside.
  2. In a large bowl or large measuring cup, add the eggs, a pinch of salt, and the Chinese 5 Spice powder and whisk the eggs. Add the mushrooms, bean sprouts, spring onion, and shrimp. Mix well.
  3. In a small pot add the gravy mixture and simmer over low heat for about 5 minutes until bubbly and thickened.
  4. In a small pan, 8-9 inches, heat 2-3 tablespoons of oil on medium heat. When the oil is hot, pour in 1/3 of the egg mixture. Cook for about 4-5 minutes or until the bottom is gold brown, flip and cook for another 2-3 minutes more or until golden brown. Remove to a plate. Repeat two more times.
  5. Spoon over the gravy and enjoy.
Recipe Notes

Low cost.

Variant: Replace the Chinese 5 Spice powder with White Pepper powder.

This recipe for Shrimp Egg Foo Young is from China Sichuan Food.