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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Welsh Rarebit Recipe courtesy Alton Brown, 2003 Show: Good Eats Episode: Toast Modern Overall User Rating:  |
Good
12/19/2004 at 11:49am
User: CATHERINE from raleigh, NC User Rating:
This was very good, I would recommend trying it. It was however a little rich in taste. I reserve a five rating for something that blows me away.
The BEST Rarebit Ever!!
12/18/2004 at 11:01am
User: WILLIAM from Frederick, MD User Rating:
The cheese sauce is wonderful! I've used over pasta, steak, fish, vegatables, rice and chili. But, our favorite is serving over home baked rye toast.
Delicious!
12/04/2004 at 12:47am
User: JENNIFER from Durham, NC User Rating:
This makes a very tasty cheese sauce; I like to use it for fondue, in addition to simply putting it on bread.
Very Rich
11/18/2007 at 11:34pm
User: Chris from Jacksonville, AL User Rating:
This is like eating a plate of biscuits and gravy. Very heavy. This would be good on a cold morning. I used quite a bit more toast with mine than the recipe calls for. This dish is good with roast beef and green vegetables.
Very good rarebit
11/15/2007 at 12:35pm
User: jean from lakewood, CO User Rating:
I really enjoyed this, and wish Alton Brown would show a recipe for beer/cheese soup, because this reminded me lots of that great soup.
Wonderful
09/06/2004 at 11:43pm
User: CATHERINE from Salt Lake, UT User Rating:
Simple to make, Perfect over toast......Also, wonderful as a sauce with mac and cheese!!!!!!!!!
Enjoyable
08/27/2005 at 01:49am
User: Richard from Granbury, TX User Rating:
I made this almost exactly with the recipe (I used whole grain dijon, white bread and regular beer). It made my family very happy and was a delight to eat.
Simple & Delicious
08/23/2005 at 12:51pm
User: Anonymous User Rating:
This is a classic that rarely anyone eats anymore. I think it's got a dark rich flavor and is easier than fondue. If you like cheese and beer - this is a MUST...
One of my favorites
08/22/2005 at 01:23pm
User: Hillary from Reston, VA User Rating:
I like to substitute a baked puffed pastry for the rye bread and serve the cheese sauce inside of the pastry.
mystery rabbit
08/15/2004 at 08:46am
User: ART from doylestown, PA User Rating:
i new welsh raebit cont cheese & worcestershire saucee, didnt know the rest. gotta try it.
Worst of Good Eats
08/13/2005 at 06:34pm
User: Anonymous User Rating:
This is probably the worst thing I have made from this show. Very bland and not very tasty.
Thanks again, Alton!
08/09/2004 at 04:56pm
User: JEAN from North Little Rock, AR User Rating:
simple and oh so good!
Not bad
08/08/2006 at 11:45pm
User: Melissa from Enterprise, AL User Rating:
This was simple, and tasty. It may have been better if I had had the richer beer called for. I only had Coors Light on hand. I'm sure that was like using water instead of broth!
Yummy Yummy Yummy a little love in my Tummy
08/07/2005 at 10:24am
User: sarah from Cromwell, CT User Rating:
I made this for my boyfriend, at his request after seeing the show, and I used Guinness instead of the Port because I learned that you can't find that type of beer in the summer :) We used a Peasant loaf, toasted it up, fried some bacon, and poured it on top. My boyfriend told me that I need to make it for his parents, that is how much he loved it! Alton is my kitchen God!(I'm starting to develop a little crush!)
Not so good
08/04/2005 at 08:49pm
User: Andrew from Goleta, CA User Rating:
AB missed the mark with this one.
Dangerously Good!
07/13/2007 at 07:34pm
User: Kristine from Murrysville, PA User Rating:
Just made this, and it is the second best cheese sauce I've ever had. (The best was the sauce with AB's stuffed flounder.) My husband LOVED it. I'll be making this in winter, by the fireplace with my trusty camp stove. Thanks for another great one, Alton!
Perfect!
07/06/2007 at 12:27am
User: Edward from Port Charlotte, FL User Rating:
Years ago, I used to eat in a local lunch restaurant that served Welsh Rarebit on toast points. I loved it. This recipe is much tastier than I ever remember and the spicy flavor was a flavoral addition to what I remember eating.
Perfect fondue
06/24/2007 at 07:47pm
User: Heather from Hillsborough, NC User Rating:
We make this recipe in a fondue pot and enjoy it with sourdough bread and potatoes, both cubed and baked until crisp. We use vegetarian Worcestershire sauce with great results. We and add a little extra hot sauce for kick, and additional porter to loosen it when it becomes too thick. We never have any leftovers. Bravo, Alton!
Be sure to use extra-sharp Cheddar.
06/18/2007 at 05:05pm
User: Steven from Baton Rouge, LA User Rating:
Alton's recipe will head you in the right direction, but be sure to use the sharpest cheddar you can find. Cabot's Extra Sharp Vermont white works wonderfully if you it's available in your area. (You'll have to shred it yourself.) In addition to rye toast, you might also want to use toasted English muffins with a slice of tomato and some bacon strips for a special treat. Welsh Rarebit is also great over asparagus.
Yum
06/16/2006 at 07:17pm
User: Anonymous User Rating:
It was good
Excellent!!!!!
06/03/2008 at 02:16pm
User: Anonymous User Rating:
this really brought me back to my childhood. My Nana used to make us welsh rarebit all the time. This tasted excactly how she made it, but I did sprinkle a little paprika on the top like she did. Delicious.
Thick and perfect!
05/06/2008 at 02:03am
User: Sarah from Tulsa, OK User Rating:
I prefer to use kettle chips to dip into this, but it is fantastic! Amazing flavor that only gets better if you eat it the next day (if it lasts that long).
Delicious and Versatile
03/31/2008 at 06:17pm
User: RENEE from Thiensville, WI User Rating:
I could easily see using this recipe as a cheese sauce for other things.
Looks better than it tastes
03/12/2005 at 05:29pm
User: TOM from Hanover, MD User Rating:
I was really looking forward to this dish and it really looked like I did a good job making it. I may have gone a little overboard with the mustard, but that wouldn't have been enought to save it.
Better then a grilled cheese sandwich!
02/27/2005 at 12:51am
User: MATT from Bethlehem, PA User Rating:
I've made this dish countless times, and I can tell you that rarebit is a a filling dish! You can tinker with the final product by adding more cheese, or adding less or more mustard, or thining the mix with more porter, etc. I've had fondues, dips, and numereous other treats that were meant to satisfy the "cheese" buds on ones tougue... But I must admit that Welsh ratebit takes the "cheese wheel!"
my new favorite breakfast!
02/17/2007 at 06:30pm
User: jason from Beaverton, OR User Rating:
easy and fast, just melt the cheese slow under med-lo high, otherwise it will get grainy and clumpy.
NOT VERY GOOD
02/11/2007 at 10:54am
User: Anonymous User Rating:
I am a big fan of Alton's, but this was the worst thing I have ever made by him. I used guiness extra stout. Perhaps that was where I went wrong but I don't think so. I think that it was the cheese. Mind you, I'm not the biggest cheddar fan, but this cheese seemed wrong. Maybe something like white american, I dunno. Alton has only let me down one other time, which is more than I can say for the rest of the food network.
party pleaser
02/11/2005 at 02:33pm
User: Anonymous User Rating:
I used Guiness for the beer, and I served with homemade potato chips at my New Year's Day party. Tons of compliments! I heart you Alton Brown!
Even better the next day
01/26/2007 at 11:57am
User: Andra from LaGrangeville, NY User Rating:
I made this as suggested, with fresh toasted rye bread and it was tasty. There was a significant amount leftover so I put it in the fridge and it thickened into a paste. The next day I used it as a spread on my turkey sandwich and it was AWESOME! Letting it sit a day in the fridge really let the flavors meld together and balance out very nicely. I reheated it in the microwave in 30 second increments and it came out just as smooth and creamy as the night before.