Cheddar Chicken Rarebit Recipes

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WELSH RABBIT (RAREBIT)



Welsh Rabbit (Rarebit) image

This is my Gamommy's recipe and different enough from the other ones that I thought it should be represented. Serve over toast.

Provided by TARENELLA

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons unsalted butter
4 cups shredded sharp Cheddar cheese
½ cup light beer
1 egg
½ teaspoon salt
½ teaspoon ground dry mustard
1 pinch cayenne pepper
1 teaspoon Worcestershire sauce

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Steps:

  • Melt the butter in a heavy saucepan over medium-low heat, and stir the Cheddar cheese and beer into the melted butter. Cook and stir until the cheese melts, about 5 minutes, and remove from the heat.
  • Whisk together the egg, salt, dry mustard, cayenne pepper, and Worcestershire sauce in a bowl. Gradually whisk the egg mixture into the cheese mixture, stirring between additions, until the egg mixture is thoroughly combined. Return the saucepan to the stove, and stir over low heat until the Welsh rabbit is hot and smooth.

Nutrition Facts : Calories 536.5 calories, Carbohydrate 2.4 g, Cholesterol 180.4 mg, Fat 44.6 g, Protein 30 g, SaturatedFat 27.9 g, Sodium 1025.9 mg, Sugar 0.9 g

CHICKEN RAREBITS



Chicken rarebits image

Just five ingredients make up this simple, sophisticated chicken dish

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 6

4 skinless boneless chicken breast fillets
140g cheddar , coarsely grated
1 tbsp wholegrain mustard (rounded)
3 tbsp milk (preferably full-fat)
150g pkt cherry tomato , preferably on the vine
broccoli and new potatoes to serve

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Steps:

  • Prepare the chicken. Preheat the oven to 200C/gas 6/fan 180C. Slice the breasts in half through the middle so you have two thinner pieces (so they will cook quicker). Lightly oil a shallow baking dish, one that is big enough for the chicken to fit easily in a single layer. Lay the chicken in the dish. Mix the Easy cheese, mustard and milk in a little bowl, then pile the mixture on top of each piece of chicken. There's no need to smooth it out.
  • Put it in the oven. Throw the tomatoes, still on the vine, all round the chicken, then cook for 20-30 minutes until the chicken is golden and the tomatoes squashy.
  • Serve it up. Serve with broccoli and new potatoes. Suggest to everyone that they squash the tomatoes on their plates to blend into the cheesy sauce.

Nutrition Facts : Calories 316 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 1.09 milligram of sodium

CHEDDAR CHICKEN RAREBIT



Cheddar Chicken Rarebit image

You won't find a quicker or more comforting and delicious meal than this amplified version of Welsh Rarebit. By piling chicken and tomatoes on the toast before spooning on the satiny cheese sauce, the traditional luncheon dish turns into a substantial supper. Crisp slices of bell pepper are all you need for a satisfying accompaniment. You can use grilled or roasted chicken.

Provided by Olha7397

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

4 ounces extra-sharp cheddar cheese
3 tablespoons dry white wine or 3 tablespoons beer
1 teaspoon Dijon mustard
2 tablespoons butter
salt & freshly ground black pepper
2 small ripe tomatoes, at room temperature
2 green bell peppers
4 slices pumpernickel bread
6 ounces skinless chicken, shredded

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Steps:

  • Grate the cheese into a small saucepan. Add the milk and melt the cheese over low heat, stirring continuously, until it is almost melted, about 30 seconds. Remove the pan from the heat and stir in the mustard and butter. Keep stirring until the butter is melted, 30 seconds more. Season to taste with salt and pepper.
  • Core and thinly slice the tomatoes. Stem and seed the bell peppers, and cut them into 1-inch strips.
  • Toast the bread and set the slices on dinner plates. Cover the toast with a layer of chicken and a layer of tomatoes. Reheat the sauce, and when it is bubbling, spoon it over the tomatoes. In place of chicken you can use sliced smoked turkey. Garnish with the green bell pepper and serve immediately. Serves 2 dinner servings.
  • VARIATIONS: In step 1, add 1/4 cup chopped pimientos to the cheese right before stirring in the butter.
  • For extra kick, add 2 Tablespoons chopped pickled jalapeno peppers to the cheese after you have melted it in step 1.
  • ESPECIALLY GOOD FOR COMPANY: Toast the bread on a baking sheet at 375°F for 10 minutes. Set out the sliced chicken and tomatoes, and let everyone assemble their own open faced sandwiches while you make the sauce.
  • Monday to Friday Chicken.Michele Urvater.

Nutrition Facts : Calories 687.1, Fat 36.6, SaturatedFat 21, Cholesterol 165.6, Sodium 973.6, Carbohydrate 41.5, Fiber 7.4, Sugar 6, Protein 48.9

WELSH RAREBIT (CHEDDAR BEER TOAST)



Welsh Rarebit (Cheddar Beer Toast) image

This take on Welsh Rarebit is a great last-minute party snack or part of a simple dinner. The cheese topping is like a fondue--just switch out the Gruyere cheese for Cheddar and white wine for beer. It takes about 10 minutes to put together and you can keep it warm in the oven if you don't want to dig in right away.

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 10m

Yield 6 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
8 ounces shredded Cheddar
1/2 teaspoon dry mustard
1/2 teaspoon paprika
Large pinch of cayenne pepper (or up to 1/4 teaspoon, for more heat)
Kosher salt and freshly ground black pepper
1/4 cup pale ale
1/2 baguette, cut into 1-inch-thick slices on the diagonal
Snipped chives, for garnish

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Steps:

  • Preheat the broiler.
  • Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for 1 minute. Add the Cheddar, dry mustard, paprika and cayenne and a pinch each of salt and black pepper and whisk to combine. As the cheese melts, gradually add the pale ale, stirring to combine. Bring to a simmer, whisking until smooth. Remove from the heat.
  • Place the baguette slices on a baking sheet. Spoon on the cheese sauce and coat each slice in the middle. Broil until the cheese is bubbly and browned, about 2 minutes (watch closely, as broilers vary). Top with chives and enjoy!

WELSH RAREBIT



Welsh Rarebit image

When I was a kid, I thought this was Welsh Rabbit, but no! This traditional Welsh dish is one of many versions.

Provided by Carolyn Haas

Categories     Other Side Dishes

Time 25m

Number Of Ingredients 10

2 Tbsp unsalted butter
2 Tbsp flour
1 tsp dijon mustard
1 tsp worcestershire sauce
1/2 tsp salt, or to taste
1/2 tsp ground black pepper
1/2 c porter beer, or welsh bitter beer, if available
3/4 c heavy cream
6 oz shredded cheddar - about 1 1/2 cups
4 slice toasted rye bread

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Steps:

  • 1. 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.
  • 2. 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.
  • 3. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes.
  • 4. Pour over toast and serve immediately.

TOMATO WELSH RAREBIT



Tomato Welsh Rarebit image

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

2 tablespoons butter
½ cup all-purpose flour
½ cup milk, plus more if needed
1 (10.75 ounce) can condensed tomato soup
¾ cup cubed Cheddar cheese
½ teaspoon dry mustard powder
1 dash Worcestershire sauce
1 pinch ground paprika

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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

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