Slow Cooker Breakfast Casserole II
Slow Cooker Breakfast Casserole II
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This sounds like a great breakfast casserole, this use stale bread (think just cubed and toasted dry, instead of hash browns, so good, on my to cook list. Remember, breakfast dishes always make great dinner dishes as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-7 hours
Slow Cooker Breakfast Casserole II
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This sounds like a great breakfast casserole, this use stale bread (think just cubed and toasted dry, instead of hash browns, so good, on my to cook list. Remember, breakfast dishes always make great dinner dishes as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-7 hours
Ingredients
Servings: servings
Instructions
  1. Cook the breakfast sausage in a non stick pan until cooked through and fat drained.
  2. Grease with butter your slow cooker insert, bottom and sides.
  3. Crack the eggs into a large mixing bowl, whisk until well mixed and frothy is ok. Add the milk and mustard, and season with salt and pepper as desired, whisk to combine.
  4. Place the cubed dried bread in an even layer in your slow cooker, then add the sausage, cheese, onion, and bell pepper.
  5. Pour in the eggs, push down the other ingredients as needed.
  6. Cover and set your slow cooker to Low setting for 6 to 7 hours. Check at 5 hours to be on the safe side, the dish is done when the eggs are set and the top is golden brown.
  7. Spoon into bowls and ad some nice toast and you have a meal, regardless of the time of day.
Recipe Notes

Low cost.

Shortcut: Breakfast Sausage.

Adapted from an internet recipe.

Pastalaya
Pastalaya
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This sounds really good, the pasta version of Jambalaya but is pasta based and not rice based. Lot of ingredients but this goes together quickly.
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Pastalaya
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This sounds really good, the pasta version of Jambalaya but is pasta based and not rice based. Lot of ingredients but this goes together quickly.
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large pot with the oil, when hot, add the sausage and cook until the sausage is good and browned, maybe 5 minutes.
  2. Add the garlic, cook, and stir for about a minute until the garlic is fragrant, then add the bell pepper, onion, and celery and cook, stirring often until softened.
  3. Add the can of tomatoes, creole seasoning, oregano, paprika, thyme, black pepper to taste, and then the water and broth. Add the pasta, and stir everything together. Bring to boiling then reduce to low, cover and simmer for 10-15 minutes until the pasta is tender. Stir often to keep the pasta from sticking. If the mixture seems to be too soup, leave the pot uncovered for the last few minutes of simmering.
  4. When the pasta is cooked and tender and has a consistency you like, remove from heat. Stir in the cream, parsley, and spring onion (reserving just a bit of parsley and spring onion for garnish if desired).
  5. Serve.
Recipe Notes

I will price this when I get smoked sausage again from Makro, for now I will said Fair priced.

Adapted from an internet recipe.

Grilled Sausage & Cheese Sandwich
Grilled Sausage & Cheese Sandwich
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This, sounds extremely good! On my to cook list for sure!
Servings Prep Time
1 sandwich 10 minutes
Cook Time
5 minutes
Servings Prep Time
1 sandwich 10 minutes
Cook Time
5 minutes
Grilled Sausage & Cheese Sandwich
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This, sounds extremely good! On my to cook list for sure!
Servings Prep Time
1 sandwich 10 minutes
Cook Time
5 minutes
Servings Prep Time
1 sandwich 10 minutes
Cook Time
5 minutes
Ingredients
Servings: sandwich
Instructions
  1. Fry the sausage in a pan until cooked through.
  2. Butter the bread slices on one side only. Using the same pan the sausage was cooked in, fat drained and wiped with a paper towel, or another pan that is non stick,
  3. Place a slice of bread, butter side down in the hot pan, and a slice of cheese and 4-5 sausage links, then the other slice of cheese, cover with the remaining slice of bread, buttered side up.
  4. Cook until golden brown on the bottom, then carefully flip and cook the other side until gold brown. Cut in half and serve.
Recipe Notes

Low cost.

Variant: 1. If using thick links, after they are cooked through, slice in half lengthwise and position on bread, first on cut side down, next cut side up, next one cut side down, etc, until the bread is covered. 2. Add a fried egg before topping with the last slice of bread.

Adapted from an internet recipe.

Sausage Salad
Sausage Salad
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I had this at a wedding party yesterday, 27 Feb 2018. This was the only dish that contained packaged items, like Vietnamese sausage, hot dogs, crab sticks, and squid rolls. Squid rolls are essentially a crab stick but are tubular shaped, but squid flavored. The dish in the photo also has chilies in it, when I prepare this, I will use much less chili. No servings or quantities are given until I make this, I am just winging this for now.
Sausage Salad
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I had this at a wedding party yesterday, 27 Feb 2018. This was the only dish that contained packaged items, like Vietnamese sausage, hot dogs, crab sticks, and squid rolls. Squid rolls are essentially a crab stick but are tubular shaped, but squid flavored. The dish in the photo also has chilies in it, when I prepare this, I will use much less chili. No servings or quantities are given until I make this, I am just winging this for now.
Ingredients
Servings:
Instructions
  1. Cut the Vietnamese sausage (Cha Lua) in half lengthwise, then thinly slice each half. A mix of regular and pepper varieties would work well.
  2. Slice the hot dogs thinly at an angle.
  3. Slice the imitation crab into 1/2 inch pieces and the squid into 1/4 inch pieces.
  4. Cut the onion in half from top to bottom, then thinly slice each half.
  5. Finely slice then chop the carrot. Safe bet would be to cut the carrot into 2 inch pieces, julienne, then cut the stack in half.
  6. For the mushrooms, if using white ear variety, blanch that for a few minutes, drain and let cool down. Your choice of fresh mushrooms, buttons sliced, Shimeji chopped, Shiitake sliced with the stem removed would also be nice.
  7. Seed and finely chop one Bird's Eye chili.
  8. Place the prepared meats and veggies in a large mixing bowl, splash with some soy sauce and a couple of tablespoons of lime juice. Toss together until all is coated well.
  9. Serve as a side dish with any Thai dish.
Recipe Notes

I will price then when I gather up all the supplies for this.

Inspired by seeing this dish at a party.
Thailand.

Authentic Slow Cooker Louisiana Red Beans & Rice with Sausage
Authentic Slow Cooker Louisiana Red Beans & Rice with Sausage
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I have been looking for a good red beans and rice recipe, I made this on 2 Mar 2018 and it is delicious! I am very impressed with this dish. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
8-10 hours
Servings Prep Time
8 servings 15 minutes
Cook Time
8-10 hours
Authentic Slow Cooker Louisiana Red Beans & Rice with Sausage
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I have been looking for a good red beans and rice recipe, I made this on 2 Mar 2018 and it is delicious! I am very impressed with this dish. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
8-10 hours
Servings Prep Time
8 servings 15 minutes
Cook Time
8-10 hours
Ingredients
Servings: servings
Instructions
  1. Heat the butter in a non stick pan, when melted and hot, add the onion, garlic, bell pepper, celery, and jalapeno pepper (if using) and cook and stir for a few minutes, you are not trying to brown them, just heating them all through, remove from heat and pour it all, butter and all, into your slow cooker, there, you just made a mirepoix 🙂
  2. Drain and rinse the beans, add to the slow cooker, then add diced ham, sliced sausage, bay leaves, 1/2 teaspoon of Creole seasoning.
  3. Here I added the mirepoix after I added beans, ham, and sausage. The order in which you add it does not matter at all.
  4. Add the stock and 4 cups of water, add more water as needed to make sure everything is covered by the liquid, also take into account the beans will expand some during cooking so do not overfill the slow cooker. Stir to mix everything together.
  5. Cover and set to Low setting and cook for 8 to 10 hours for the consistency of beans you prefer.
  6. Remove the bay leaves, stir in the remaining Creole seasoning, serve over cooked rice.
Recipe Notes

I will say Low cost for now based on 8 servings and using homemade sausage (which I will be doing). I did buy some ham to dice up just for this but forgot the price. I will price this when I get accurate numbers.

Shortcut: Creole Seasoning Mix.

Variants: 1. Use a ham hock in place of the diced ham. 2. Sausage can be Andouille, smoked sausage, kielbasa, or any sausage you prefer. 3. For creamier beans, tilt the lid on the slow cooker for the last 1-2 hours. 3. Use Cajun seasoning instead of Creole, they are nearly the same.

Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.

Italian Pasta Rockefeller
Italian Pasta Rockefeller
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Not sure about where this got its name, but it certainly sounds good, on my to cook list. Feel free to use jarred Alfredo sauce instead of from scratch, totally up to your preference. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30-40 minutes
Italian Pasta Rockefeller
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Not sure about where this got its name, but it certainly sounds good, on my to cook list. Feel free to use jarred Alfredo sauce instead of from scratch, totally up to your preference. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
For the Alfredo Sauce
Servings: servings
Instructions
  1. Heat the oil in a large non stick pan (one that has a lid) and add the onion and garlic and saute until the onion is soft. Add the sausage and break that up with the spatula as it cooks.
  2. When the sausage is cooked through and no longer pink, stir in the wine and stock.
  3. Turn the heat to low, add the spinach and cover.cover the pan and allow mixture to come to a boil.
  4. Uncover and stir, allow mixture to reduce.
  5. While the pan is simmering on very low heat, heat a pot of salted water to boiling then cook the pasta until tender, then drain and rinse.
  6. While waiting for the pasta to cook, make the Alfredo sauce. Simply add the Alfredo sauce ingredients to a sauce pan on medium or medium low heat, and whisk continuously until the cheese is melted in and the sauce thickens.
  7. Add the sauce to the sausage mixture and mix together, pour the sauce over the drained and rinsed pasta.
  8. Serve, have grated Parmesan cheese for individual preference as well as salt and pepper, enjoy.
Recipe Notes

If you make the sausage yourself, very easy, the cost is about 50 Baht for the pork (using pork shoulder or butt). The cheese figure about 100 Baht. For 6 servings, this is about 75 cents per serving.

Shortcut: Pork Sausage.

Adapted from an internet recipe.

Cheater Sausage Gravy
Cheater Sausage Gravy
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This is a cheater recipe as I had the sausage on hand (homemade) but needed to use up some potatoes and clear out some vegetables for the sides. Several steps with this, one will be poaching the sausage links. Poaching is a fancy way of saying boiling, nothing more. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Cheater Sausage Gravy
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This is a cheater recipe as I had the sausage on hand (homemade) but needed to use up some potatoes and clear out some vegetables for the sides. Several steps with this, one will be poaching the sausage links. Poaching is a fancy way of saying boiling, nothing more. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick pan with a splash of olive oil, or better yet, with a big spoonful of bacon fat.
  2. Wash your potatoes and dice them, a quick way to do this is to use a french fry cutter for the first pass then lay the fries on their side and cut with a knife. As you cut up each potato, toss the dice into the hot pan.
  3. When all the potatoes are in the pan, season with lemon pepper. Cook the potatoes until nicely browned and tender, turn them every 5-10 minutes. When browned and tender, remove from heat, cover, and set aside.
  4. Once the potatoes are started, heat a small sauce pan (big enough to hold the sausage links), add the links and then add water to cover the links by 1-2 inches. Place on medium heat and bring to a simmer. Simmer the links for about 15 minutes to 20 minutes. Take one link out and cut in half to ensure cooked through, a little pink is ok as they will go in the gravy shortly.
  5. When the sausage is cooked, remove to a cutting board and slice in to just a bit over 1/4 inch thick. If any sausage burst while cooking, no problem, just chop those up.
  6. Using the pan the sausage was in, pour out the water and give it a quick wipe with a paper towel. Prepare the gravy per the packet instructions. I use Lobo brand chicken gravy, excellent taste and inexpensive.
  7. When the gravy is hot, add the sausage slices and stir in. Let the gravy simmer a few minutes to heat the sausage through. Remove from heat and cover and set aside.
  8. Steam veggies of your choice, I used 1 large carrot and two small heads of cauliflower, chopped. Steam until tender. I use my little rice cooker with steamer basket for this.
  9. Add a good serving of potatoes to a plate, ladle on some sausage gravy, add your sides, done. Enjoy.
Recipe Notes

Low cost as I used Cumberland sausage I made myself. Store bought, pack of 3 links is only about 90 Baht, still very reasonable.

Shortcuts: Chicken Gravy, Cumberland Sausage.

My creation to use up some items in the fridge and some potatoes, Lee Thayer.
Thailand.

Dumpling Egg Soup II
Dumpling Egg Soup II
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This is another version of the original soup, with the main ingredients being the potato, eggs, dumplings (wontons), and broth. For this version, the type of eggs was changed and I added Vietnamese sausage. This recipe is assuming you have dumplings (or wontons) ready made or already homemade and on hand, and hard boiled eggs on hand as well.
Servings Prep Time
3 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
3 servings 5 minutes
Cook Time
20 minutes
Dumpling Egg Soup II
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This is another version of the original soup, with the main ingredients being the potato, eggs, dumplings (wontons), and broth. For this version, the type of eggs was changed and I added Vietnamese sausage. This recipe is assuming you have dumplings (or wontons) ready made or already homemade and on hand, and hard boiled eggs on hand as well.
Servings Prep Time
3 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
3 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Add the broth to a small sauce pan and add the potato and bring to a boil, then reduce to a simmer until the potatoes are almost fork tender, 8-10 minutes or so.
  2. Just when the potatoes are almost fork tender, add the eggs and Vietnamese sausage. Let this simmer for another 5-10 minutes or so to finish cooking the potatoes and to heat the eggs and sausage through. Vietnamese sausage is already cooked when you buy it, here you just need to heat it through.
  3. For the dumplings or wontons, you can do this two ways. You can pan fry them first then add to the broth, or for raw wontons, you can just add to the broth when you add the eggs and let them cook that way.
  4. When the potato is tender, season with salt and white pepper to taste and stir in some chopped coriander.
  5. Ladle into bowls with plenty of broth, sprinkle some of the coriander on the top and serve.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Quail Eggs, Vegetable Wontons.

Inspired by the original recipe provided courtesy of good friend, Drew Padilla.
United States.

______ & Gravy
______ & Gravy
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You fill in the blank with a meat of choice, can be leftovers or bought purposely for this recipe. I like simple dishes that come together quickly, and can be changed numerous ways. This is a base recipe that you can can tailor to make your own specialty. This can be a side dish over rice, or a main dish over pasta, mashed potatoes, or biscuits.
Servings
2-3 servings
Servings
2-3 servings
______ & Gravy
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You fill in the blank with a meat of choice, can be leftovers or bought purposely for this recipe. I like simple dishes that come together quickly, and can be changed numerous ways. This is a base recipe that you can can tailor to make your own specialty. This can be a side dish over rice, or a main dish over pasta, mashed potatoes, or biscuits.
Servings
2-3 servings
Servings
2-3 servings
Ingredients
For the Concept
  • 500-700 grams meat
  • 2 cups gravy OR make from a shortcut
  • 100-200 grams pasta rice or mashed potatoes or biscuits
For Seasoning
For Additional Ingredients
Servings: servings
Instructions
For the Meats - Pick One
  1. Think simple items that are cooked or can be cooked up quick. Chicken Hearts, Chicken Livers, Chicken Gizzards, Sausage, leftover roast chicken, leftover beef pot roast, leftover pork loin.
  2. Cook fresh meats in a non stick skillet with a splash of olive oil along with a diced onion and several cloves of mined garlic and mushrooms if using those. Drain and set aside.
  3. For leftover meats, cube or shred, your preference. Saute a diced onion and several cloves of garlic in a non stick pan with a splash of olive oil. When the onion is translucent, add mushroom if using, then add the cubed or shredded leftover meat and saute until heated through. Drain and set aside.
  4. For sausage, bulk or sliced would work well with a milk gravy.
For the Gravy - Pick One
  1. Gravy can be from a homemade mix, from a gravy packet, or from the drippings in the pan when using fresh meats. I use packets or from a homemade mix. Your choice.
  2. Chicken giblets and leftovers obviously pair up with chicken gravy. Beef with beef gravy, and pork with pork or chicken gravy. Sausage would pair nicely with a milk gravy.
  3. For 2-3 servings, go with 2 cups of gravy, either 2 packets, 2 cups worth from a homemade mix, or you can make in the pan with the drippings.
  4. Once the gravy is made, add the cooked or heated up meat of choice.
For the Seasoning
  1. After the meat of choice is added to the gravy and mixed, taste and add salt and pepper as desired. For the chicken giblets, sage and celery seed works very well, for two cups of gravy I used 1/2 teaspoon of sage and 1/4 teaspoon of celery seed.
  2. White pepper can be used in place of black pepper. Any herbs of choice can be used, like rosemary, thyme, parsley, coriander. Totally up to your preference.
For Serving - Pick One
  1. Rice, small amount for a side dish or a large amount for a main dish.
  2. Pasta, can be spaghetti, egg noodles, fettuccine, macaroni, small shells, spirals, totally your preference.
  3. Potatoes, mashed would be my first choice, boiled and fried potatoes also work.
  4. Biscuits, think milk gravy with sausage. And additional option for this would be a fried egg or two on top.
Recipe Notes

Cost is dependent on if you are using fresh meats specifically for this dish or using leftovers.

Shortcut: Gravy Mix.

Based on making Chicken Hearts & Gravy, Lee Thayer.
Thailand.

Cajun Chicken & Sausage Pasta
Cajun Chicken & Sausage Pasta
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This is from a good friend and sounds absolutely delicious. On my to cook list for sure.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Cajun Chicken & Sausage Pasta
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This is from a good friend and sounds absolutely delicious. On my to cook list for sure.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Ingredients
For the Chicken Seasoning
Servings: servings
Instructions
  1. Slice the Andouille sausage in half lengthwise and slice half moons 1/4 inch thick. For regular pork or beef sausage, just slice 1/4 inch thick. Set aside.
  2. In a large non stick pan, heat a splash of olive oil, when hot, add the cubed chicken and season with the Chicken Seasoning spices to taste, just a bit of each spice will do. Lightly brown the chicken, no need to cook through, over cooked chicken = tough chicken. When lightly browned, remove from the pan to a large bowl and set aside. If there is water in the pan, pour that off.
  3. Same pan, add the sausage and brown that up, remove from the pan and add to the bowl with the chicken and set aside.
  4. Same pan, add the bell peppers, saute for about 5 minutes then add the garlic and shallots. Saute for about 15 minutes or until the bell peppers are just softened yet still crunchy. If using the the optional mushrooms, add those now and saute to just soften them. Remove from heat and set aside. Now follow either Method 1 or Method 2 for the final preparation.
Method 1
  1. In a large pot, add the stock, cream, chicken and sausage, bell peppers from the pan, and the pasta. Bring to a boil then reduce to a simmer and cook for 25 to 30 minutes uncovered, to reduce the liquid amount, stirring often.
  2. Stir in the spring onion and Parmesan, simmer for 5 more minutes. Serve and enjoy.
Method 2
  1. In a pot heat the stock to boiling and cook the pasta until tender. Drain.
  2. While the pasta is cooking, add the sausage and chicken to the pan with the bell peppers, use low heat and just heat everything through.
  3. Add the drained pasta to the pan and mix together well, then add the cream and just simmer for 10 to 15 minutes. Serve and enjoy.
Recipe Notes

The chicken will cost between 30 and 60 Baht, 500 grams/1 kilo, and the sausage, going with Cumberland, 750 grams is about 267 Baht. For 6 servings, this is about $1.60 per serving.

Recipe and photo provided courtesy of good friend, Anthony Ramirez.
United States.