Split and toast the English muffin.
Spread the hummus on each half or the muffin and leave open-face (feels like more food that way).
Place tomato slices on top of the hummus.
Sprinkle with salt and pepper.
Combine the cottage cheese, jam and water in a food processor, and blend until smooth. (You may have to stop the blender and shake the jar so that the mixture ends up over the blades again. Mine never did get TOTALLY smooth.).
Divide the blended mixture and spread half on each half of the English muffin. Sprinkle Splenda over it, if desired.
Toast until the edges of the muffins start to brown.
put the peas in a food processor with the garlic, one
ell. Stir together buttermilk and food color. Mix flour, cocoa and
Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9x13 inch pan.
Prepare pudding with milk as directed on package. Gently stir whipped topping into pudding; pour mixture over angel food cake pieces. Sprinkle with crushed toffee bars.
Refrigerate at least 2 hours or overnight before serving.
om For more indonesian cuisine recipes.
om/ For more indonesian cuisine recipes.
Preheat your toaster oven to 350 degrees (or your Easy Bake Oven to full light-bulb strength). Take an english muffin half and slather with ketchup. Top with a square processed cheese slice (plastic wrap removed). Bake for a few minutes -- keep an eye on it - it burns easily! Nothing uglier than a black bubbly pizza! Enjoy!
After you have browned the English muffins, spread sauce on each
Season chicken with salt and pepper.
Combine yogurt and mustard.
Marinate chicken in mixture for about 20 minutes.
Combine crushed muffins, cheese, parsley and pepper.
Remove chicken from yogurt mixture shaking off excess.
Dredge chicken in english muffin crumbs.
Place breaded chicken on cookie sheet and bake at 450 degrees for about 25 minutes.
Chicken will be golden brown.
Combine coffee granules, brown sugar, pudding mix and toffee in Vitamix or food processor. Grind to a fine powder. Mix well with remaining ingredients.
Place 2 heaping tablespoons of mix in a mug. Add 8 oz. hot water. Stir well.
Heat butter in a large frying pan over medium heat. Cook banana slices for 1-2 mins per side, until lightly browned. Remove from pan.
Place English muffin halves in a toaster and toast until browned.
Spread ricotta over English muffins then top with banana slices. Drizzle honey over top to serve.
Break up angel food cake into 1-inch pieces.
Place in the bottom of a glass bowl or trifle dish.
Pour sherry over cake and stir.
Add bananas, mandarin oranges, peaches and pears.
Put aside.
uree with chutney in a food processor and put into squeezy
In a small bowl, combine cream cheese, dill, onions and lemon juice. Season. Spread over English muffins. Top with watercress, salmon and eggs. Serve with lemon wedges.
Lightly toast the English muffin halves. Spread with pizza sauce. Top with arugula, mushrooms and cheese.
Broil until cheese has melted. Serve immediately.
Blend or process pineapple, oranges and mint leaves until smooth. Pour into a pitcher. Stir in lime juice and 2/3 cup ice-cold water.
Spread jam on English muffins. Serve with juice.
For the beans, lightly spray a heated small nonstick saucepan with oil and cook onion, garlic and paprika, stirring, over medium heat, 5 mins or until onion is tender. Add tomatoes, beans and worcestershire sauce. Cook 10 mins or until mixture thickens slightly. Season to taste.
Cook bacon in a medium nonstick pan, over high heat, 2 mins each side or until crisp. Divide between English muffins, along with beans. Sprinkle with basil to serve.
In a bowl, beat the eggs, milk and two-thirds of the chives. Season with salt and black pepper.
Heat the oil in a frying pan and fry the bacon until crispy. Remove from the pan and drain on kitchen towels. Pour the eggs into the pan and scramble.
Toast the English muffins until lightly browned. Spread with the butter. Place the lettuce leaves on the bottom halves of the muffins, then top with the bacon, eggs and tomatoes. Sprinkle with the remaining chives and top with the upper halves of the rolls.
Fry bacon and set aside.
Split english muffins in half and toast.
Spread each muffin half with cream cheese and then add jelly and top with bacon pieces.