Microwave American Welsh Rarebit Recipes

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.

Steps:

• 1. Put bacon between two double sheets of microwave safe paper towels and microwave on high for 3 to 4 minutes, turning slices over once, til bacon is lightly browned and fairly crisp. Chop bacon into bite.
• 2. In large bowl, toss cheddar cheese with cornstarch and powdered mustard to coat.
• 3. In medium pan, melt butter in beer over medium heat. Bring to boil. reduce heat to low and gradually stir in cheese mixture, letting each addition melt before adding more. Stir in diced tomatoes, bacon, Worcestershire and cayenne. Cook for 1 minute more or til heated through.
• 4. Transfer to fondue pot, preferably ceramic or enameled cast iron and serve t once. Regulate heat under pot, if possible so that the cheese fondue remains warm, not hot. Makes about 4 cups, 4 to 6 main course servings, or 10 to 12 appetizer servings.

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.

Steps:

• In a small saucepan gently warm the ale, set aside. Take another small saucepan and over a medium heat melt the butter until it begins to foam, tip in the flour and stir everything together, cooking for 1 min. Whisk in the warm ale in several additions to create a thick sauce then whisk through the cheese to create a thick paste. Stir the mustard, Worcestershire and chives through the sauce.
• Heat a grill to its highest setting. Place the slices of bread on a flat baking sheet and grill on one side until golden brown. Flip the bread over and spread each one with the cheese mixture. Place back under the grill and cook for a further 1-2 mins or until golden brown and bubbling, serve immediately.