Microwave American Welsh Rarebit Recipes

WELSH RAREBIT

Welsh Rarebit image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

3 tablespoons butter
1/4 cup milk
1 pound sharp English Cheshire cheese, aged preferred, grated
1/2 tablespoon dry English mustard
Freshly ground black pepper
2 eggs
1/2 cup stout or ale
Toasted country bread
Several apples or pears and walnut halves as accompaniment

Steps:

In the top of a double boiler, heat the butter until it begins to brown. Add the milk and heat until very hot. Add the cheese slowly and allow it to melt completely. Add the mustard and combine. Season with pepper.
In a small bowl beat the eggs. Add several tablespoons of the hot cheese mixture to the eggs. Add the warmed eggs to the pot of melted cheese and stir. Add the stout, stir to combine and heat for 2 minutes more.
Pour the cheese over the toast. Serve with fruit and nuts.

MICROWAVE - AMERICAN- WELSH RAREBIT

Microwave - American- Welsh Rarebit image

This Solo Recipe can be a quick snack, that uses leftover bits of cheese and old bread, or with some creativity, a nice looking meal for one or two. The texture on the sauce will depend on how long it is microwaved, and of course your patience. Any cheese or combination of cheeses that melt well can be used, and over time you will find your favorite mustard. Cooking is a Creative Sport.

Provided by Bill Hilbrich

Categories Lunch/Snacks

Time 8m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 teaspoon mustard (a good strong mustard)
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 cup beer
1/2 cup Velveeta American cheese spread
2 slices Italian bread, grilled

Steps:

Melt the butter and mustard in a microwave safe bowl on high for 15 seconds, Add salt and pepper, beer and cheese and microwave on high for at least 30 seconds.
Remove the bowl and stir until the cheese has has achieved the desired consistency. Taste and add additional salt and pepper if required.
Pour over plain toast or for a lunch, slices of ham and tomatoes may be added.
Serve immediately, with the rest of the beer.

WELSH RAREBIT

Welsh Rarebit image

Provided by Alton Brown

Categories side-dish

Time 25m

Yield 4 servings as a side dish

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread

Steps:

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

REAL WELSH RAREBIT

Real Welsh Rarebit image

A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.

Provided by MOMFISH

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dry mustard
¼ teaspoon Worcestershire sauce
2 drops hot pepper sauce (such as Tabasco®)
1 cup whole milk
½ cup beer
½ pound Cheddar cheese, shredded

Steps:

Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 7.2 g, Cholesterol 63.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 13.4 g, Sodium 505.2 mg, Sugar 2.1 g

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