I made these for the first time and the salt as required is way to much, the primary flavour was salt. 1/4 tsp or less would be better. Still yummy and full of flavour with the changes as noted. I used extra crispy english muffins. I would also increase the mayonnaise to 3/4 cup and curry powder to 1.5 tsp. This reminded us of this chicken casserole called Classy Chicken a little bit. I can imagine if a freshly ground curry powder is used it would be even more yummy if that is possible. We all devoured these.
my mother made these for New Year's Eve and they are INCREDIBLY delicious and terribly healthy, too - use vegan mayonnaise it has just the right flavor so kids like it, too
These are quick, easy and bursting with flavour! I halved everything but used the full amount of curry powder, and didn't bother to quarter them as we had them for supper. Will make regularly, I'm sure. Thanks 1Steve!
These were scrumptious. I made some changes, as I always do. Instead of black I used green olives, I also used vidalia onion, and did not add salt. I also used slices of homemade french bread as I did not have english muffins. I topped each with parmesan cheese. YUM thanks!
These are delish...a friend of mine makes these with crabmeat. Love 'em!
Yuuuummmyyy!!!!! These are realy good!! I made the mixture and refrigerated it for at least an hour before spreading it on the English muffins. I cut the recipe in half. I spread it on 5 English muffin halves which made 20 "triangles" I had leftovers which were really good the next day. I will be making these again. Thanks Steve for great recipe. I think I might even try adding some green olives to it too and see how that tastes.
These have been a huge hit for years! It is a very forgiving recipe and it is easy to add/reduce any of the ingredients to taste. Two important things I'd like to suggest: One, always toast the English Muffins first, otherwise they are mushy underneath the melted mixture. Second, I recommend broiling over baking. I broil on High for 5 minutes with the rack in the middle of the oven. Let them sit a minute, then cut.
Very good, very rich! I cut the recipe back and made to have as a side with our soup for lunch. I felt they were missing something acidic, maybe just a squeeze of lemon to brighten it up. Thanks for sharing this fun recipe.
This is very similar to a recipe from my s-i-l.. she uses mozarella and french bread slices... both recipees are delicious