WELSH RABBIT
I believe this recipe is the same as Welsh Rarebit, the classic British topping for rye or white bread toast. Melted sharp Cheddar cheese is complimented by Worcestershire sauce and a hint of cayenne pepper.
Provided by PATTY5
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In a 2 quart saucepan over low heat, melt the butter. Stir in and blend the flour, salt, mustard and pepper. Stir in the milk and Worcestershire sauce. Continue stirring the mixture for 10 minutes, or until thickened.
- Stirring continuously, melt the cheese into the mixture and blend well. Serve immediately over warm toast.
Nutrition Facts : Calories 333 calories, Carbohydrate 12.6 g, Cholesterol 75.1 mg, Fat 24.6 g, Fiber 0.3 g, Protein 15.3 g, SaturatedFat 15.6 g, Sodium 576.7 mg, Sugar 4.2 g
WELSH RABBIT
Categories Beer Milk/Cream Egg Broil Vegetarian Quick & Easy Lunch Cheddar Winter Simmer Gourmet Sugar Conscious Kidney Friendly
Yield Makes 8 savory-course servings
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 4 to 6 inches from heat until golden brown, 1 to 4 minutes.
- Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes.
- Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast.
WELSH RABBIT ( RAREBIT ) AND TOMATO SANDWICHES
Sara Moulton's take on a classic baked cheese dish morphed into grilled sandwiches that are perked up with toasted walnuts and tomato slices.
Provided by SusieQusie
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Sprinkle the tomato slices lightly on both sides with salt; arrange them on a wire rack over a tray to drain for 10 minutes and then pat dry with paper towels.
- Meanwhile, spread the walnuts in a pie plate or baking pan and toast in the preheated oven for about 8 minutes or until fragrant.
- Toss the cheese with the Worcestershire sauce, mustard, cayenne, walnuts and salt to taste.
- Arrange one fourth of the tomato slices on half of the bread slices.
- Mound one fourth of the cheese mixture on top of the tomatoes and top with the remaining bread slices.
- In a large skillet heat the oil or butter over moderately high heat until hot.
- Add the sandwiches, turn the heat down to moderately low and cook the sandwiches until golden on both sides, about 3 minutes a side.
TOMATO WELSH RAREBIT
Delicious lunch. Serve hot on toast points or crackers.
Provided by Hannah
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 3
Number Of Ingredients 8
Steps:
- Melt the butter in a saucepan over low heat, then whisk in the flour to form a thick paste. Slowly whisk in the milk until the mixture resembles a thick sauce. Stir in the tomato soup, Cheddar cheese, mustard, Worcestershire sauce, and paprika until heated through, about 10 minutes. Add more milk if the soup becomes too thick.
Nutrition Facts : Calories 360.1 calories, Carbohydrate 31.5 g, Cholesterol 58.3 mg, Fat 20.4 g, Fiber 1.9 g, Protein 13.6 g, SaturatedFat 12.5 g, Sodium 815.5 mg, Sugar 10 g
WELSH RABBIT WITH TOMATO
Steps:
- In a saucepan combine the butter and the flour and cook the roux over low heat, stirring, for 3 minutes. Whisk in the beer and the tomatoes and boil the mixture, whisking, for 3 minutes. Reduce the heat to moderately low, stir in the Cheddar, the mustard, the Worcestershire sauce, and the Tabasco, and cook the mixture, stirring, until it is hot (but do not let it boil). Arrange 3 of the toasts or 2 of the muffin halves on each of 6 plates and spoon the Cheddar mixture on top. Garnish the Welsh rabbit with the parsley and serve it with the bacon.
WELSH RABBIT
From Celtic Cookery by Iris Price Jones. "Welsh Rabbit is probably a joke name that has become refined to Welsh Rarebit. Lady Llanover's Welsh rabbit consisted simply of toasted cheese on toast. It was the one recipe in her book, Good Cookery, which was written in Welsh." (Aristocratic landowners had rights to the meat from the rabbits in the fields, so the rest of the people had no meat from the rabbit, and probably little meat at all. Welsh migration to the States, Canada, Patagonia, Australia, and New Zealand was partly a result of poor living conditions where they came from.)
Provided by Mme M
Categories Cheese
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Make the toasts, butter lightly and take off the crusts.
- Melt the butter over low heat, add the cheese, and slowly pour in the beer, stirring till smooth. Add the mustard and pepper. Keep stirring till it is heated through, but never let it boil or bubble or it will become stringy. Pour over the toast and serve.
- Use cheddar cheese or something that melts nicely with a good flavour.
Nutrition Facts : Calories 737.5, Fat 44.2, SaturatedFat 25.9, Cholesterol 144.5, Sodium 1607.1, Carbohydrate 50.7, Fiber 1.9, Sugar 1.5, Protein 30.6
WELSH RABBIT
Provided by Craig Claiborne And Pierre Franey
Categories easy, quick, appetizer
Time 15m
Yield Four servings
Number Of Ingredients 8
Steps:
- Preheat the broiler to high.
- Grate the cheese coarsely. There should be about two cups.
- Melt the butter in a heavy saucepan and add the cheese. Stir briefly and add the ale. Continue cooking over low heat, stirring, until the cheese is thoroughly melted and smooth. Add the mustard, Worcestershire sauce, salt and pepper.
- Arrange the toast slices in four fairly shallow ramekins. Spoon an equal amount of the rabbit on top of each. Place under the broiler, and broil until bubbling and lightly browned. Serve immediately.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 45 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 26 grams, Sodium 897 milligrams, Sugar 2 grams, TransFat 2 grams
WELSH RABBIT (RAREBIT)
The secret is the quality of the cheese, Cheddar or Cheshire or as you prefer. In Wales, the idea was that when a hunter came home with no rabbit, this is what he had to eat. Some experts insist it be made with stale ale. However it is common for the ale to substituted with cream or milk. Commonly served with tomato on the toast, above or below. Many people broil, although the original was not broiled. Other variations include: Serving over sliced chicken or turkey on buttered toast and topped bacon and broiled until the bacon crisps. Over cooked broccoli, cauliflour or asparagus or even ham on toast. Over sliced hard boiled or poached egg on toast. Bits of cooked lobster, shrimp, crab or tuna on rice or toast.
Provided by Ambervim
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put everything except the cream and egg in a double boiler over low heat. Cook slowly until the cheese melts, stirring occasionally.
- Add cream and egg. Stir constantly until thick (wooden spoon or silicone is best).
- Taste, add more seasoning if you like. Maybe some Worcesteshir if you want.
- Pour over toast (nice dark bread great) or broiled tomato slices.
Nutrition Facts : Calories 319.9, Fat 27.3, SaturatedFat 16.7, Cholesterol 123.7, Sodium 747.3, Carbohydrate 5.8, Sugar 0.1, Protein 13.5
WELSH RABBIT
Who cares what the correct name is- Welsh Rabbit or Welsh Rarebit? The recipe is that of my landlady in London while I was a student there (a long time ago)
Provided by ErOnur
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan.
- Add cheese, mustard and hot sauce.
- Heat mixture while stirring until cheese melts.
- Add ale and keep on heating until liquid is nearly evaporated, stirring continuously.
- Stir in beaten egg and let harden.
- Serve immediately on toasted bread slices.
- Garnish with tomato.
Nutrition Facts : Calories 395.8, Fat 30.8, SaturatedFat 18.8, Cholesterol 194.9, Sodium 567.9, Carbohydrate 2.7, Sugar 0.7, Protein 24.1
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