Welsh Rabbit Rarebit And Tomato Sandwiches Recipes

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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

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



Welsh Rabbit image

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

4 tablespoons butter
½ cup all-purpose flour
½ teaspoon salt
⅛ teaspoon dry mustard
⅛ teaspoon cayenne pepper
2 cups milk
1 teaspoon Worcestershire sauce
2 cups shredded sharp Cheddar cheese

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



Welsh Rabbit image

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

16 (1/3-inch-thick) diagonal baguette slices
3 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
1/2 cup porter or ale
1/4 cup whole milk
1 teaspoon dry mustard
1/8 teaspoon black pepper
6 ounces extra-sharp Cheddar, coarsely grated (about 1 1/2 cups)
1 large egg yolk

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



Welsh Rabbit ( Rarebit ) and Tomato Sandwiches image

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

4 small plum tomatoes, sliced 1/3 inch thick
kosher salt
1/4 cup chopped walnuts
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
8 slices whole wheat bread
3 tablespoons olive oil or 3 tablespoons butter

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.

BLT WITH WELSH RAREBIT MACARONI



BLT with Welsh Rarebit Macaroni image

Provided by Rachael Ray : Food Network

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 20

8 slices good quality bacon
Salt
1 pound short-cut whole-wheat or whole-grain pasta
8 thick slices beefsteak tomato
3 tablespoons finely chopped scallions or chives
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
4 slices good quality white bread, crusts trimmed
1 stick butter
A handful flat-leaf parsley, chopped
2 large cloves garlic, finely chopped
1 tablespoon hot sauce
1 1/2 tablespoons dry mustard (recommended: Colman's)
3 tablespoons all-purpose flour
1 teaspoon lemon juice
1 generous tablespoon Worcestershire sauce
1 cup ale
1 cup beef or chicken stock
2 1/2 cups shredded extra-sharp yellow Cheddar
2 bundles or about 4 cups loosely packed upland cress or watercress, trimmed and stemmed and washed

Steps:

  • Preheat the oven to 375 degrees F.
  • Arrange 2 cooling racks on baking sheets and arrange the bacon on 1 of them. Bacon may also be baked on a slotted broiler pan. Bake the bacon until crisp, about 12 to 15 minutes. Remove the bacon to paper towels to drain.
  • Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Undercook the pasta by 1 to 2 minutes, until just shy of al dente. Drain and set aside.
  • While the water comes to a boil, arrange the sliced tomatoes on the second baking rack. Sprinkle with chives, salt and pepper, to taste, and a drizzle of extra-virgin olive oil. Roast them for about 20 minutes. Switch the oven to broil when you remove tomatoes.
  • Process the bread in a food processor they become coarse bread crumbs. Transfer the bread crumbs to a small bowl.
  • Melt butter in sauce pot over medium heat. Pour 1/3 to 1/2 of the butter over the crumbs to moisten, then stir in the parsley. To the remaining butter in the sauce pot, add the garlic and stir for 1 minute, then add the hot sauce and mustard. Stir to combine, then sprinkle in the flour and cook for 1 minute more. Whisk in the lemon juice, Worcestershire sauce and ale. Cook for 30 seconds, then add the stock and bring to a bubble. When the sauce thickens, stir in 2 cups of the cheese in a figure 8 motion and season with salt and pepper, to taste.
  • Add the pasta with to the sauce and toss to coat. Spoon it into crocks or a casserole dish. Top with the bread crumbs and remaining cheese, then put it on the middle rack of the oven. Broil until bubbly and deeply brown on top, about 2 to 3 minutes.
  • Arrange a bed of cress leaves alongside portions of macaroni and cheese or individual crocks. Top the watercress with a thick slice of roasted tomato and crisscrossed bacon strips. Cover with a second slab of tomato and serve.

TOMATO-BACON RAREBIT



Tomato-Bacon Rarebit image

I've had an interest in cooking and baking since I was a young girl and love to experiment with recipes. With bacon and tomatoes, this is a tasty takeoff on a classic Welsh dish.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon all-purpose flour
2/3 cup whole milk
1 teaspoon Worcestershire sauce
1/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
2 cups shredded sharp cheddar cheese
4 slices white bread, toasted
12 bacon strips, cooked and drained
2 medium tomatoes, sliced

Steps:

  • In a large saucepan, melt butter over medium heat. Stir in the flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low; add the Worcestershire sauce, mustard, salt, pepper, paprika and cheese. Cook and stir until cheese is melted. , Place toast on plates; top each piece with three bacon strips, two slices of tomato and cheese sauce.

Nutrition Facts :

WELSH RABBIT WITH TOMATO



Welsh Rabbit with Tomato image

Categories     Tomato     Cheddar     Fall     Gourmet

Yield Serves 6

Number Of Ingredients 11

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2/3 cup beer (not dark)
a 13 1/2- to 14 1/2-ounce can tomatoes, drained in a sieve, chopped, and drained again well
10 ounces extra-sharp Cheddar, grated coarse
1/2 teaspoon English-style dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco, or to taste
eighteen 1-inch slices of Italian bread or 12 English muffin halves, toasted
flat-leafed parsley sprigs for garnish
bacon as an accompaniment if desired

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 (RAREBIT)



Welsh Rabbit (Rarebit) image

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

1/2 lb cheese, cut small
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon dry mustard
1 pinch cayenne pepper (or paprika)
1/2 cup cream (or milk or dark ale or stale ale)
1 egg, beaten

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

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