Broiled Roast Beef N Cheese English Muffins Recipes

BROILED ROAST BEEF 'N CHEESE ENGLISH MUFFINS

Steps:

• Lightly spray cookie sheet.
• Put muffins on sheet.
• Mix together hash, ketchup, onion, parsley flakes, and oregano. Divide mixture on muffins.
• On each muffin, add two tablespoons cheese.
• Broil for 8 to 10 minutes or until cheese is bubbly and meat mixture is hot.
• Makes either 4 servings or cut each muffin into fourths and serve as a "nosh".

CHEESY ENGLISH MUFFINS

Steps:

• After splitting the English Muffins, cut them into wedges so each muffin makes 8 wedges.
• Mix the remaining ingredients in a bowl. (Note: My mom prefers 5 or more drops of Tabasco, but use as little or as much as you like.).
• Spread each wedge of muffin with some of the mixture.
• Lay wedges on foil-covered cookie sheet and place under broiler. Boil until hot and cheese is melted (approximately 15 mins).

WONDERFUL ENGLISH MUFFINS

Steps:

• Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough., Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour., Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes., Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve.

ENGLISH MUFFINS

Steps:

• Since you cook these on top of the stove, there is no need to preheat the oven.Proof the yeast in the l/2 Cup of lukewarm milk with the sugar.Scald the 1 cup of milk, melt the butter in it and let cool to lukewarm.
• Add the salt and the slightly beaten egg to the milk-and-butter mixture. Pour the yeast sponge into a large mixing bowl and blend in the milk-butter-and-egg mixture. Add the flour, a little at a time,mixing together well.
• Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary.
• Knead until elastic and shiny.
• Then place the dough in a large buttered bowl, cover with a towel and let rise for at least 1 hour, until doubled in bulk.
• Meanwhile, pour the cornmeal onto a platter and set aside. Take the dough out onto the work surface and knead again for a couple of minutes.
• Roll it out with a rolling pin to a thickness of about 1/3" and, with a glass or a large biscuit cutter, cut out round cakes.
• Put these onto the platter with the cornmeal, press down slightly and turn to get the other side covered with cornmeal.
• Place on a baking sheet and cover with a towel.
• Let stand for about 20 to 30 minutes or until doubled in size. Place a skillet over medium heat and when hot, brush with a little melted butter, turn the heat low and place about 5 to 6 muffins in the pan.
• Cook for approximately 5 minutes on each side, or until they are slightly brown.
• Cool on a rack.
• Toast after they are completely cooled off and right before serving them.

CHIPPED BEEF WITH ENGLISH MUFFINS

Steps:

• Split English muffins and butter them lightly.
• Toast in the oven under the broiler.
• Combine all remaining ingredients in a bowl.
• Spread mixture over toasted muffins.
• Place muffins back into the oven until the cheese bubbles.

CHEDDAR ENGLISH MUFFINS

Steps:

• In mixing bowl combine 2 cups flour,sugar, yeast and salt.
• Add water and beat medium speed 2 minutes.
• Add egg and vinegar.
• Beat on high for 2 minutes.
• Stir in chesse and enough remaining flour to form a stiff dough.
• Turn onto floured surface kneading until dough is smooth and not sticky, about 2 minutes.
• Roll to half inch thickness
• Cut with 3 inch round cutter.
• Grease baking sheet and sprinkle with 2 Tbsp cornmeal.
• Place muffins on sheet and cover with remaining cornmeal.
• Cover and let rise til double, about 1 hour.
• Heat ungreased griddle or electric skillet to 325°F
• Cook muffins 20-25 minutes, turning every 5 minutes.
• Remove to cool
• Split and toast if desired.

ENGLISH MUFFIN HORS D'OEUVRES

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Mix the mayonnaise, Cheddar cheese, green onions, salt, garlic salt, and pepper in a bowl. Spread the cheese mixture over each English muffin half. Cut the muffins into quarters and place on a baking sheet.
• Broil in the preheated oven until cheese is bubbly, 4 to 6 minutes.

POTATO ENGLISH MUFFINS

Steps:

• In a large bowl mix the flour, baking powder, salt, sugar, and nutmeg.
• Cut in the butter with 2 knives or a pastry cutter until it resembles coarse meal.
• Mash the potato until it is smooth.
• Add it to the flour.
• Make a well in the center of the flour and add the milk.
• Mix it lightly with a fork, adding more milk if needed to make a soft dough.
• Put it on a lightly floured surface and knead it until smooth.
• Pat it (or roll it) to 1/2 inch thickness or less.
• Using a 3 inch cookie cutter (or whatever you use to make 3 inch rounds) cut them out.
• Dust a griddle with flour and heat until the flour browns just a bit.
• Cook the muffins on the griddle (at medium to medium-high heat) until they are cooked through and golden brown, turning them once.
• Serve them hot with your favorite topping.