Tomato Cheddar Rarebit Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
1/3 cup: Finely chopped onion,
1 cup: Drained, canned plum
Tomatoes,
1: 12 oz. bottle beer,
1 lbs: Sharp Cheddar cheese,
Shredded,
2 tbsp: Mild grainy mustard,
1/2 tsp: Worcestershire sauce,
Several drops hot red,
Pepper sauce,
Freshly ground black,
Pepper, to taste
2 tbsp: Cornstarch,
2 tbsp: Cold water,
Directions:
Melt butter in large heavy casserole or Dutch oven over medium heat.
Add onion;cook 3 minutes.Stir in tomatoes;cook gently,breaking up
tomatoes,about 5 minutes.Let stand until about 15 minutes before
serving. Add beer to tomato mixture;heat to simmering.Reduce heat to
maintain slow simmer,then stir in cheese,1 handful at a time,adding
next handful when first is almost completely melted.Do not allow to
boil. Stir in mustard,Worcestershire sauce,pepper sauce and ground
pepper. Mix cornstarch and the cold water until completely smooth;add
to rarebit and cook,stirring constantly,until slightly
thickened,about 2 minutes. Spoon over whole wheat biscuit
triangles.Serves 6.
Source from luhu.jp
Add onion;cook 3 minutes.Stir in tomatoes;cook gently,breaking up
tomatoes,about 5 minutes.Let stand until about 15 minutes before
serving. Add beer to tomato mixture;heat to simmering.Reduce heat to
maintain slow simmer,then stir in cheese,1 handful at a time,adding
next handful when first is almost completely melted.Do not allow to
boil. Stir in mustard,Worcestershire sauce,pepper sauce and ground
pepper. Mix cornstarch and the cold water until completely smooth;add
to rarebit and cook,stirring constantly,until slightly
thickened,about 2 minutes. Spoon over whole wheat biscuit
triangles.Serves 6.
Source from luhu.jp
Tags
Cheese