Sausage Upside Down Pie Food

ENGLISH SAUSAGE UPSIDE DOWN PIE

Steps:

• Heat oven to 400.
• Form sausage meat into 6 patties.
• Simmer in frying pan with 2 tbsp water, keeping it covered.
• Remove the cover, and brown both sides of the patties.
• Put patties in casserole dish or 8x8x2 cakepan.
• Brown the onions in the sausage fat.
• Then put onions over sausage.
• Combine the tomato soup & 1 tbsp water.
• Pour the soup over the patties & onions.
• In a bowl,blend the biscuit mix and milk, creating a soft dough.
• Roll to fit the baking dish,and put over the layered sausage,onion,soup.
• Lightly brush the dough with milk.
• Bake 20 minutes or until done.

SAUSAGE UPSIDE DOWN PIE

Steps:

• Heat oven to 400°F.
• Form sausage meat into 6 patties.
• Simmer in frying pan with the 2 tablespoons water, keep covered.
• Remove the cover, allow both sides to brown.
• Put patties in casserole dish or 8x8x2-inch cakepan.
• Brown the onions in the sausage fat.
• Then put onions over sausage.
• Pour tomato soup and water, combined, on top.
• In a bowl, blend the biscuit mix and milk, creating a softened dough.
• Roll to fit the baking dish and put on layered sausage, onion, and soup.
• Lightly brush the dough with milk.
• Bake 20 minutes.

UPSIDE-DOWN SAUSAGE AND MUSHROOM PIZZA

Steps:

• Preheat oven to 400 degrees F.
• Heat oil in large skillet over medium heat. Add sausage and cook for 3 minutes, or until browned and cooked through, breaking up the meat as it cooks with a wooden spoon. Add onion and mushrooms and cook 2 minutes, until soft. Add pasta sauce, pizza sauce and olives and bring to a simmer, about 2 minutes. Remove from heat and transfer sauce to the bottom of a 13 by 9-inch baking dish. Top with mozzarella cheese.
• In a medium bowl, whisk together eggs, milk and oil until blended. Whisk in flour and salt until well blended. Pour mixture over sauce in pan. Sprinkle with Parmesan. Bake 25 minutes, or until golden brown. Let stand for 5 minutes before slicing and serving.

UPSIDE-DOWN FETTUCCINE BAKE

Steps:

• Set oven to 350 degrees.
• In a large oven-proof skillet brown the sausage; drain fat.
• Add in the chopped onion, garlic, oregano and dryed chili flakes (if using); cook until tender.
• Stir in tomatoes, breaking them up with a fork slightly; bring to a boil, then season with salt and pepper.
• Simmer about 30 minutes, stirring occasionally.
• Stir in Mozzarella cheese.
• Sprinkle 1/4 cup Parmesan cheese, or more, if desired over tomato mixture (do not mix in).
• In a bowl mix together, 1/4 cup Parmesan cheese 3 eggs, melted butter, garlic powder, salt and pepper.
• Toss the noodles with the egg/Parmesan mixture.
• Spread the noodle mixture over Parmesan cheese in the skillet.
• Place in a 350 degree oven and bake for 25 minutes.
• Invert (turn over) onto a serving plate.
• Sprinkle with extra Parmesan cheese and chopped parsley.
• Cut into wedges OR squares and serve.
• Note: this recipe may be made with ground beef instread of Italian sausage.

UPSIDE-DOWN SAUSAGE-APPLE CORNBREAD

Steps:

• Grease bottom and sides of a 8" or 9" square baking pan.
• Brown the sausages in a medium skillet over moderately high heat, rotating them until browned and cooked through.
• Remove the sausage and discard all but 2 tablespoons of the drippings.
• Add butter and brown sugar to the pan.
• Heat, stirring until sugar is melted.
• Add apples and saute them over moderate heat, turning occasionally, until soft (about 10 min).
• Arrange sausages in rows across the prepared pan.
• Insert the apple slices, round side down, between the sausages, wedging them in tightly.
• Pour over juices from the skillet (the pan can be covered and refrigerated overnight at this point, if desired).
• Bring to room temperature before proceeding.
• Preheat oven to 400°F
• To make cornbread, stir together the flour, cornmeal, brown sugar, baking powder, and salt in a medium bowl.
• Add the egg, melted butter and milk.
• Stir with a wooden spoon until well combined.
• Pour the batter over the sausage and apples, smoothing the top to cover well.
• Bake for 25 minutes or until cake tester inserted in middle comes out clean.
• Remove from oven.
• Immediately invert onto a serving dish.
• Cut into squares and serve.

IMPOSSIBLY EASY ITALIAN SAUSAGE PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Spread sausage in pie plate. Sprinkle with vegetables.
• In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

STRAWBERRY UPSIDE DOWN PIE

Steps:

• Soften the cream cheese for several hours.
• Melt the butter in a saucepan over medium heat and add the pecans. Toast lightly for about 5-7 minutes, stirring to keep from scorching. Remove from heat. Let cool for a few minutes then stir in 1/4 cup spenda to coat. Set aside.
• Cream 1/4 cup of splenda with the cream cheese in a large mixing bowl until well mixed.
• Boil the water and in a separate bowl combine with the jello and mix well, for about 2-3 minutes until well dissolved.
• Add the jello to cream cheese and mix well. I usually start with a spoon, progress to a whisk and end up with a stick blender.
• Mold in a glass pie plate, and spread evenly with the toasted/sweetened nuts.
• Chill for at least three hours, the longer the better.