Recipes for English Muffins (Bread Machine Method). with grocery lists and nutritional information | Page 100

Trifle

This version of the classic English dessert layers angel food cake cubes with pineapple, raspberries and a fluffy blend of cream cheese and pudding.

20 min - kraftrecipes.com

Holiday Mallow Layered Dessert

Similar to a classic English trifle, this pretty dessert features layers of pound cake cubes, vanilla pudding, fresh strawberries and marshmallows.

18 Servings - 2 hr - kraftrecipes.com

Jack-o-Pumpkin Breakfast Sandwich

This recipe contains pumpkin butter, english muffin, olive oil, monterey jack cheese, canned pumpkin and more.

1 Servings - kblog.lunchboxbunch.com

Mediterranean Stacker

This Mediterranean Stacker recipe contains wheat thins flatbread crackers tuscan herb, oscar mayer honey ham, kraft kraft singles, english cucumber, athenos original hummus.

10 min - kraftrecipes.com

Chicken Enchilada Skillet

The flavor of an enchilada recipe made quickly in a skillet with torn corn tortillas, cooked chicken, zesty tomatoes and sauce with cheese [LINK]Skip to main content ENGLISH | [LINK]ESPAÑOL

6 Servings - readyseteat.com

Cooked Chicken fors - Barefoot Contessa Style

I always poached chicken when I needed cooked for a recipe - and I never liked the way it came out. I was watching Ina's show on the Food Network last weekend and this is how she cooks her chicken for recipes. I tried it and it was the most moist chicken I have ever had. I used it in chicken noodle soup - YUM!!! The recipe can be increased or decreased depending on how much cooked chicken you need. UPDATE 7/31/07 - I tried this method on boneless, skinless chicken breasts and it worked great - I baked for about 35 minutes and it was cooked perfectly!

1 Servings - 50 min - food.com

Spice-Rubbed New York Strip with Avocado-Lime Salsa

Serve with Herbed Corn Muffins and Quick Chilled Pea Soup.

4 Servings - 26 min - myrecipes.com

Chicken with Creamy Dijon Mustard Sauce

Living in rural Tuscany has its advantages - home fed chicken! So many of our dinners consist of chicken but to tell you the truth I had never thought of using mustard with it. So thanks to food52 I came up with a new recipe. I had guests for dinner and wanted to make a more elaborate dish so I chose to use only chicken thighs with a very velvety mustard sauce. I chose to cook the sauce in a French style using the classic method of using chicken stock and a little roux to give the sauce more smoothness. The sage and garlic gave it a really nice taste and I served it with mashed potatoes

6 Servings - food52.com

Healthier & Lighter White Sangria

I love wine. I could drink it every night with a big bowl of fettuccine Alfredo and fresh garlic bread cheesy sticks. But just like the pasta and bread, wi

4 Servings - dailyhiit.com

Healthy Californian

We used whole-grain bread to make this sandwich, but the combination of fresh vegetables and cheese also works well tucked inside pita bread or a whole-wheat wrap.

4 Servings - delish.com

Ambrosia Muffin Cakes

Homemade muffins are split, filled with whipped topping and a pineapple-orange-banana blend, then crowned with more topping and toasted coconut.

12 Servings - 10 min - kraftrecipes.com

Do-Ahead Egg Bake

The tempting combo of eggs, spinach, cheese and bacon creates magic yet again in this casserole. French bread dipped in milk creates a savory take on bread pudding.

12 Servings - 13 hr 10 min - kraftrecipes.com

Checkerboard Turkey Sandwich

This Checkerboard Turkey Sandwich recipe contains oscar mayer roasted turkey breast, whole wheat bread, tomato, white bread, philadelphia cream cheese spread.

5 min - kraftrecipes.com

Pumpkin Pie Dip

I came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It is also great served with sliced pears and apples, or as a spread on zucchini bread or any nut bread. —Laurie LaClair, North Richland Hills, Texas

32 Servings - tasteofhome.com

Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata

At this time of year, whenever I go the market English peas always accompany me home. They are nature's superior answer to fast food, preferably eaten straight from the shell, with no need for cooking. When I do get around to cooking them, a favorite preparation is as an accompaniment to shellfish. The briny sweetness and pearly coral colors of the fish perfectly compliment the sweet, vividly green peas. In this recipe, crispy seared scallops are served on a bed of puréed peas spiced with fresh ginger and topped with cilantro gremolata. It's a beautiful presentation, either as individual amuse-bouches, an appetizer or an entrée. A variation of this recipe even made an appearance at the Bay area Food52 potluck. - TasteFood

8 Servings - food52.com