MEXICAN " RABBIT" RAREBIT
Even Rednecks can appreciate other cultures. This recipe came from my Gourmet Foods class at good ole Western KY U. One of the other "country folk" in the class said (and I quote),"I'd rather have my rabbit fried with gravy and biscuit." The teacher never heard him. I still haven't figured out if he was trying to be funny or he was being serious. Anyway, this could be served with chips if the bread has turned into a penicillin lab. And the best part is, everything you need is probably in your pantry or fridge. All times are estimates, as I never watch the clock.
Provided by Redneck Epicurean
Categories Sauces
Time 30m
Yield 1 batch
Number Of Ingredients 8
Steps:
- NOTE: If you really can't handle the heat of Rotel, just use plain ole tomatoes. You might also toss in a bit of onion or substitute mild salsa for the tomatoes. It's all up to you depending on your heat tolerance. Also, if you're serving this at a party, keep it hot in a fondue pot!
- Melt the butter in the top of a double boiler over direct heat (if you are using raw onion) and sauté until transparent. If not, skip this step.
- Place the double boiler over hot water; melt the butter and add the cheese; stir constantly until cheese is melted.
- Mix beaten egg, salt, and corn and stir into the cheese. Add the tomatoes and crumbs.
- Allow the mixture to heat through and serve with toast or chips.
Nutrition Facts : Calories 2221.2, Fat 105.1, SaturatedFat 57.4, Cholesterol 588.4, Sodium 5935.9, Carbohydrate 225.2, Fiber 8, Sugar 9.2, Protein 101.9
RABBIT FRICASSEE: FRICASE DE CONEJO
Steps:
- In a large saucepan, heat the oil and brown the rabbit on both sides. Add onions, peppers, and garlic, and saute for 10 minutes. Add paprika, bay leaves, oregano, tomatoes, sherry, and chicken stock. Cook for 1 hour. Add potatoes, capers, and dried cherries. Cook for 1 more hour, or until potatoes are tender. Serve and garnish with sweet peas and parsley.
RAREBIT TOASTS
This comforting snack is super-quick and easy, perfect for suppertime snacking.
Provided by Good Food team
Categories Dinner, Starter
Time 10m
Number Of Ingredients 5
Steps:
- Place the bread slices under the grill and toast for 2-3 mins until golden on one side. Mix together the cheese, mustard, spring onions and egg. Spread a little over the untoasted side of each slice, then pop back under the grill. Cook for 3 mins more until the cheese is melted and golden. Serve straight away.
Nutrition Facts : Calories 229 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.04 milligram of sodium
CREOLE RABBIT (RAREBIT)
First off, there is no rabbit in this recipe. This is a take-off from the Welsh Rabbit with a New Orleans flavor. I recently moved my mother to a retirement home and this was in her recipe box. It says "For a Lenten main dish, omit the bacon and serve over fluffy rice".
Provided by mary winecoff
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon until crisp.
- Add onion and green pepper and cook until tender but not brown.
- Add tomatoes, salt, pepper and Worcestershire sauce.
- Simmer uncovered 15 minutes.
- Meanwhile melt butter, blend in flour.
- Gradually add milk and cheddar cheese.
- Cook until thickened.
- Serve over toast.
- Use cheddar sauce first and top with creole mixture.
Nutrition Facts : Calories 423.9, Fat 26.4, SaturatedFat 12.6, Cholesterol 76.9, Sodium 1167.5, Carbohydrate 32.9, Fiber 2.8, Sugar 4.7, Protein 14.3
FRIJOLES REFRITOS (REFRIED BEANS)
An authentic recipe for Mexican-style beans. Serve moist and hot with your meal, cover with grated Mexican cheese and accompanied by pickled jalapeno peppers.
Provided by Fred Guevara
Categories Side Dish
Time 6h18m
Yield 12
Number Of Ingredients 5
Steps:
- Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
- Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 23.8 g, Fat 9.8 g, Fiber 5.9 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 210.2 mg, Sugar 0.8 g
RAREBIT CRUMPETS
This spin on cheese on toast is the ultimate comfort snack - melted cheddar flavoured with beer on traditional crumpets
Provided by Sarah Cook
Categories Lunch, Treat
Time 45m
Yield Tops 8 crumpets generously
Number Of Ingredients 8
Steps:
- In a small pan, soften the white parts of the spring onion in the butter, then stir in the flour for 1 min. Very gradually, stir in the beer to make a thick sauce (like when making a white sauce). Take off the heat and stir in green parts of the spring onion, the egg, breadcrumbs and cheddar. Season and chill until you're ready to use.
- Lightly toast crumpets, and heat grill to high. Arrange crumpets on a baking sheet, pile rarebit mixture on top and grill for a few mins until piping hot and golden brown.
Nutrition Facts : Calories 494 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 2.6 milligram of sodium
FRIJOLE RABBIT (MEXICAN RAREBIT)
Make and share this Frijole Rabbit (Mexican Rarebit) recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion and pepper lightly in butter with chili powder.
- Add kidney beans and seasonings and stir in the cheese until melted.
- Serve this beany Bunny peppery hot on tortillas, tortilla chips or crackers.
Nutrition Facts : Calories 294.8, Fat 21.5, SaturatedFat 13.4, Cholesterol 63.9, Sodium 557.8, Carbohydrate 9.2, Fiber 2.9, Sugar 2.3, Protein 16.7
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- Bring a large pot of water to a boil. Add the rabbit and return to a boil. Skim off any foam that forms, then drop the heat to a simmer. Add one of the quartered onions, the epazote, hoja santa and half the oregano. Peel half the garlic cloves and smash them with the flat of a knife. Add them to the pot, then salt to taste. Let this simmer.
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- When you are done toasting the chiles, put the other quartered onion on it to char, along with the remaining unpeeled garlic cloves and the tomatoes, cut side down. When you get some good blackening, peel the garlic and move all the vegetables to the blender, roughly chopping them if need be.
- Add some of the broth you're cooking the rabbit in to the blender and puree. If you want, strain the puree through a fine meshed strainer to remove any stray bits of chile skin and seeds, which are undigestible. To finish the sauce, heat the lard in a pot over medium-high heat and pour in the sauce. Stir vigorously to incorporate the oil, and bring to a gentle simmer. Let this cook slowly while the rabbit cooks.
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