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Measure into food processor with steel blade in place: 3 cups flour, yeast, sugar, salt and soda. Measure into a large mixing bowl remaining 2 cups ...

Mix yeast, sugar, ... cornmeal. Cover and let rise 45 minutes. Bake at 400 degrees for 25 minutes. To serve, slice and toast. Dust like an English muffin.

Combine corned beef, green pepper, onion, mayonnaise and dash pepper. Shape into 6 patties. Blend egg and 1 tablespoon water. Dip patties into egg ...

Trim crust from bread and cut each ... this point (up to one week). Bake frozen in preheated 400 degree oven 10 minutes or until bubbly and lightly browned.

In large skillet, ... muffin or rye bread halves. Top with ... remaining muffin halves, or toasted rye bread. (I use whole wheat rolls too.) Makes 6 servings.

In a small ... ingredients. Spread on bread; place on ... until golden and bubbly, about 1 to 2 minutes. Garnish with parsley and olives. Serve immediately.

Trim crust from bread. Slice each ... for at least one hour or overnight. Bake 400 degrees 12-15 minutes. (Can be frozen up to 3 months before cooking.)

In an 8x8x2 inch baking pan, arrange toasted muffins cup side up. Top with 2 slices of bacon. Beat eggs, milk and pepper. Melt butter in skillet, add ...

In a large bowl, with fork, beat eggs slightly. Add salmon, crumbs, celery, and green onions and mix well. With hands, shape mixture firmly into 6 ...

In saucepan cook ... pimiento, sherry, lemon juice, and paprika; cook and stir until heated through. Serve over English muffins or toasted bread. Serves 3.

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