n both sides of split English muffin halves.
Top each
olks add a teaspoon of English or Dijon mustard, a pinch
Basic English Egg Dough:
Pour scalded
Mix all together and put on muffin halves. Lay on cookie sheets and freeze, then return to muffin bags. Store in freezer. When ready to use, take out as many as you want and bake 15 to 20 minutes at 400\u00b0. If using without freezing, bake 10 minutes. Can use half of recipe for smaller amount.
Drain pineapple very well.
Save 1 teaspoon pineapple juice. Stir together salad dressing (or mayonnaise), mustard and pineapple juice.
Using small bowl, stir together drained pineapple, tuna and celery and dressing mixture.
Arrange toasted English muffins in 8 x 8 x 2-inch baking dish.
Top each muffin half with 1/4 of tuna mixture.
Top with 1/2 diagonally sliced cheese.
Cook in microwave on High 1
to 2 minutes or until cheese is melted.
Rotate dish 1/2 turn once while cooking. Serves 4.
Cook macaroni and drain.
Brown meat, onion and green pepper. Add tomato sauce and tomato soup.
Add all other ingredients, except English peas.
Simmer.
Just before taking up, add peas. Mix all with pasta.
Put in a baking dish.
Top with cheese.
Bake 30 minutes at 350\u00b0.
lmonds. Stir in the Heat English Toffee Bits (also called Heath
In the top of a double boiler over boiling water, combine cheese, dry milk, water and mustard.
Cook, stirring, until cheese is melted.
Sprinkle bacon bits evenly on English muffin halves. Top each half with a poached egg; spoon sauce over eggs.
Serves 2.
Mix all ingredients well.
Spread onto lightly buttered English muffin halves.
Broil until light brown.
Serve warm.
repare custard powder (any custard recipe) or Vallergas has custard powder
Split English muffins.
Toast halves in toaster.
Top with 1 tablespoon of sauce and cheese.
Place on paper towel in microwave.
Microwave on High for 30 to 45 seconds or until cheese is melted.
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.
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.
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.
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.
ith paper towels.
Place English muffin halves, cut side up