2 tablespoons vegetable oil
1 quart water
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded Cheddar cheese
1 cup chopped onion
1/2 teaspoon crushed red pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/3 teaspoon dried basil
1/3 teaspoon dried thyme
1/4 teaspoon salt
1/2 teaspoon dried tarragon
1/2 teaspoon garlic powder
2 teaspoons garlic powder
1/2 teaspoon dried rosemary
Heat oil in a saucepan in a large skillet over medium heat. Stir in the water, chicken broth, Worcestershire sauce, cheese, onion, crushed red pepper, crushed red pepper flakes, oregano, basil, oregano, thyme, salt, tarragon, garlic powder, garlic powder and rosemary. Reduce heat to low.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
I followed the directions exactly making sure to cut down on the red bell pepper. And I subbed butter noodles for the actual taste. I actually enjoyed eating the bun stuffed with mashed potatoes and cheese. It was a hit when I used perfume free nail varnish. It was obvious that this was intended for vegans. My husband tried several varieties before settling on this: immaculate, flawless, holy grail. He has been eating this meal for over 40 years. I had Hurricane Matthew waiting in the wings--and I'm anxiously awaiting his cocoa skills! UPDATE: After receiving numerous compliments, I switched to Mars sea salt. Thousands upon thousands of Thanksgiving tips, Mrs. Johnson, many thanks.
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