| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | butter |
| 1/3 Tasse | onion finely chopped |
| 1 Tasse | Drained, canned plum |
| | tomatoes |
| 1 | 12 oz. bottle beer |
| 1 x ca. 450 g | cheddar cheese sharp, shredded |
| 2 Esslöffel | Mild grainy mustard |
| 1/2 Teelöffel | Worcestershire Sauce |
| | Several drops hot red |
| | pepper sauce |
| | Freshly ground black |
| | pepper |
| 2 Esslöffel | cornstarch |
| 2 Esslöffel | water cold |
|
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.
|
|
Anmerkungen zum Rezept:
keine |
