Frijole Rabbit Mexican Rarebit Recipes

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RAREBIT SAUCE



Rarebit Sauce image

Provided by Food Network

Categories     condiment

Time 30m

Yield 8 cups

Number Of Ingredients 13

16 ounces proper beer or any brand English golden ale
24 ounces whole milk
4 tablespoons unsalted butter, cut into cubes
1/4 cup bacon fat
1 medium yellow onion, small diced
1 cup all-purpose flour
2 tablespoons whole-grain mustard
1 teaspoon Worcestershire sauce
1 tablespoon white wine vinegar
2 tablespoons thyme leaves, roughly chopped
1 cup grated Irish Cheddar
1 1/2 cups crumbled blue cheese
1 teaspoon kosher salt

Steps:

  • In a large sauce pot, bring the beer and milk to a simmer (180 degrees F).
  • While you are bringing the milk and beer to a simmer, in a separate sauce pot, melt the butter and bacon fat. Once melted, add the onions and sweat until translucent. Add the flour to make the roux, making sure you stir continually so it gets nice and toasty, but doesn't burn to the bottom of the pot. De-glaze the pan with the mustard, Worcestershire sauce, white wine vinegar and thyme. By this time, the milk and beer should be ready to add to the roux. Add slowly, continually stirring to break up chunks and emulsify the mixture. Bring the mixture up to 185 degrees F and remove from the heat. Add the Irish Cheddar, blue cheese and salt and blend with an immersion blender (if you don't have an immersion blender, add the cheese while the mixture is still hot and whisk vigorously with a whisk to fully incorporate).

MEXICAN " RABBIT" RAREBIT



Mexican

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

1/2 tablespoon butter
2 cups shredded cheddar cheese
1 egg
1 1/2 cups mexicorn
1/2 teaspoon salt
1/2 cup rotel tomatoes with jalapeno peppers (see note below)
1/2 cup breadcrumbs
6 slices buttered toast (or bag of chips)

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

RAREBIT TOASTS



Rarebit toasts image

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

1 sourdough bread loaf, sliced
200g cheddar , grated
1 tsp Dijon mustard
2 spring onions , thinly sliced
1 egg , beaten

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

WELSH RABBIT



Welsh Rabbit image

From Celtic Cookery by Iris Price Jones. "Welsh Rabbit is probably a joke name that has become refined to Welsh Rarebit. Lady Llanover's Welsh rabbit consisted simply of toasted cheese on toast. It was the one recipe in her book, Good Cookery, which was written in Welsh." (Aristocratic landowners had rights to the meat from the rabbits in the fields, so the rest of the people had no meat from the rabbit, and probably little meat at all. Welsh migration to the States, Canada, Patagonia, Australia, and New Zealand was partly a result of poor living conditions where they came from.)

Provided by Mme M

Categories     Cheese

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 6

4 slices toast
8 ounces grated cheese
1 ounce butter
1/4 pint beer
1 teaspoon mustard
1 pinch cayenne pepper

Steps:

  • Make the toasts, butter lightly and take off the crusts.
  • Melt the butter over low heat, add the cheese, and slowly pour in the beer, stirring till smooth. Add the mustard and pepper. Keep stirring till it is heated through, but never let it boil or bubble or it will become stringy. Pour over the toast and serve.
  • Use cheddar cheese or something that melts nicely with a good flavour.

Nutrition Facts : Calories 737.5, Fat 44.2, SaturatedFat 25.9, Cholesterol 144.5, Sodium 1607.1, Carbohydrate 50.7, Fiber 1.9, Sugar 1.5, Protein 30.6

CREOLE RABBIT (RAREBIT)



Creole Rabbit (Rarebit) image

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

4 slices bacon, diced
1/2 cup onion, chopped
1/2 cup green pepper, chopped
2 cups tomatoes, chopped
1 teaspoon salt
1 dash pepper
1 teaspoon Worcestershire sauce
2 tablespoons butter
3 tablespoons flour
2/3 cup milk
2/3 cup cheddar cheese
4 -6 slices hot toast

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

BEAN RAREBIT



Bean Rarebit image

Make and share this Bean Rarebit recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup butter
1/4 cup onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 teaspoon English mustard
2 cups cheddar cheese, shredded (freshly shredded, not bagged)
1 (15 1/2 ounce) can white beans, rinsed and drained

Steps:

  • Melt butter in a saucepan over medium heat. Cook and stir onion until soft, about 5 minutes. Stir flour and salt into onion until flour forms a paste, 1-2 minutes. Gradually whisk milk and mustard into onion mixture and bring to a simmer, whisking constantly until the sauce thickens, 5-7 minutes.
  • Stir in cheddar cheese and white beans into sauce until cheese melts into sauce, 5-7 minutes. Serve over buttered toast.

Nutrition Facts : Calories 378.5, Fat 23.5, SaturatedFat 14.7, Cholesterol 71.3, Sodium 539.2, Carbohydrate 24.5, Fiber 3.8, Sugar 0.7, Protein 18.1

STILTON AND WALNUT WELSH RAREBIT - BLUE CHEESE ON TOAST



Stilton and Walnut Welsh Rarebit - Blue Cheese on Toast image

A very easy & tasty recipe which I first devised for using up the Post-Christmas Stilton Cheese, but now I will actually buy Stilton, when I can, or any other good quality blue cheese in order to make this supper dish! The only requirements are: good blue cheese and good "Country" style bread or home-made bread. I have used Walnut bread, Multi-grain Granary bread, French Baguette & Ciabatta bread in the past for this dish. There are numerous options and additions too - tomatoes go well on top as does a finely sliced spring onion. This recipe is great for a light supper dish with a crispy salad on the side & a good glass of Red wine too. I have also used this recipe for pre-dinner nibbles - you need to stamp out small rounds of bread if you wish to serve them that way.

Provided by French Tart

Categories     Lunch/Snacks

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 10

8 ounces Stilton cheese or 8 ounces blue cheese
3 tablespoons cream or 3 tablespoons creme fraiche
1 teaspoon Worcestershire sauce
1/2 teaspoon English mustard or 1/2 teaspoon Dijon mustard
2 ounces walnut pieces
8 slices bread
2 ounces butter
1 teaspoon cayenne pepper
black pepper
salt (optional)

Steps:

  • Pre-heat the grill the the highest setting and line a grill pan with kitchen foil.
  • Put the cheese into a mixing bowl and mash with a fork.
  • Add the cream or creme fraiche, Worcestershire sauce, mustard, black pepper, salt, (optional as the cheese is already quite salty) & the walnut pieces.
  • Mix well & set aside.
  • Place all the slices of bread on to the lined grill pan and toast until just golden brown.
  • Take out and spread the UNTOASTED side with butter.
  • Spread the cheese mixture over the top ensuring it is spread to the edges, otherwise they will burn!
  • Sprinkle with the Cayenne pepper.
  • Place under the grill and grill for about 2-4 minutes until the cheese is melted, bubbling & tinged with brown.
  • Serve 2 slices per person with a crisp seasonal salad and a good glass or two of Red wine!
  • The ultimate supper dish!
  • If you wish to serve these as aperitif nibbles, stamp out rounds from the slices of bread and continue to assemble & grill as above. Serves about 8 people that way.

Nutrition Facts : Calories 564.5, Fat 42.4, SaturatedFat 21.3, Cholesterol 85.6, Sodium 1167.2, Carbohydrate 29.5, Fiber 2.3, Sugar 3, Protein 18.6

FRIJOLE RABBIT (MEXICAN RAREBIT)



Frijole Rabbit (Mexican Rarebit) image

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

1 1/2 tablespoons butter
1 1/2 tablespoons onions, chopped
2 tablespoons bell peppers (green or red)
1 1/2 teaspoons chili powder
1 (10 ounce) can kidney beans, drained
1 1/2 tablespoons catsup
1/2 teaspoon Worcestershire sauce
2 cups cheddar cheese, grated
1 cup monterey jack pepper cheese, grated

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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