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
POTATO, CAULIFLOWER AND BROCCOLI CASSEROLE WITH WELSH RAREBIT TOP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F.
- Place the potatoes and parsnips in a pot and cover with water. Salt the water, bring to a boil and cook to tender. Drain and return the vegetables to the hot pot. Mash with the cream cheese, milk, chives, horseradish, some salt and pepper and the egg. Cover and reserve in the pot.
- Put a pot on the stove with 1/4 inch of water and bring to a boil. Remove the stem of the head of cauliflower and set it into the pot. Scatter the trimmed broccolini around and season with salt. Cover and cook to tender. Break the cauliflower into florets and drain. Remove with a slotted spoon and set aside.
- Place a cooling rack over a baking sheet, arrange the bread on it and toast in the oven. Coarsely chop the bread, add it to a food processor and process into coarse breadcrumbs. Melt the butter in a saucepot over medium heat. Pour half of the butter over the crumbs to moisten them.
- To the remaining butter, add the garlic and gently cook 2 minutes, stirring constantly. Add the hot sauce and mustard and stir to combine. Sprinkle in the flour and cook 1 minute. Whisk in the beer, Worcestershire sauce and lemon juice and cook the beer out for 30 seconds. Add the stock, bring to a bubble and thicken a minute more. Stir in the cheese in a figure-eight motion and season with salt and pepper.
- Grease a casserole dish. Layer the potatoes and parsnips, cauliflower and broccolini, cheese sauce and breadcrumbs in the dish. Cool and store for a make-ahead meal, or bake to serve. Bake at 375 degrees F from room temperature until bubbly and golden brown, about 50 minutes.
- Garnish with chopped tomatoes and watercress and serve
REAL WELSH RAREBIT
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
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
WELSH RAREBIT WITH BROILED TOMATOES AND BROCCOLI
Make and share this Welsh Rarebit With Broiled Tomatoes and Broccoli recipe from Food.com.
Provided by WI Cheesehead
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the broiler.
- Cook the broccoli in boiling water until tender, about 5 minutes. Drain and set aside.
- Slowly melt the cheese in a double boiler.
- Gradually mix in the broth.
- Whisk in the mustard and egg.
- Sprinkle a little of the rosemary or basil on the cut side of each tomato half.
- Broil until soft and beginning to brown, about 5 minutes.
- Serve the Welsh rarebit over the broccoli and tomatoes. Makes 2 cups sauce.
Nutrition Facts : Calories 314.4, Fat 20.9, SaturatedFat 12.5, Cholesterol 112.4, Sodium 431.8, Carbohydrate 13.7, Fiber 4.7, Sugar 4.6, Protein 21.1
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-BACON RAREBIT
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
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
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.
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- Remove from broiler and spread cheese mixture evenly over each bread slice, all the way to the edges. Broil until melted and bubbly, 3 to 4 minutes more.
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