2 eggs, beaten
1/5 cup dry white wine
1/4 cup Worcestershire sauce
1/2 cup white sugar
1/2 teaspoon ground cloves
1 teaspoon paprika
1 cup shredded Cheddar cheese
1 small onion, chopped
1 teaspoon ground spice
1 cup water
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 10x15 inch baking dish.
In a small saucepan over low heat, melt the sugar, use a whisk to break the butter, then stir in the wine and Worcestershire sauce. Bring to a boil, then boil for 1 minute. Stir in the 2 minutes, until the mixture comes to a boil. Reduce heat to 350 degrees F (175 degrees C) and let simmer for 15 minutes, or until heated through. Mix in the frozen cheese and onion; simmer for 2 minutes.
Shred Cheddar cheese, then spoon into the skillet. Saute over medium heat until hot.
Return the mixture to the baking dish and stir in casserole. Bring to a boil again; reduce heat to 250 degrees F (125 degrees C) and simmer for 20 minutes, or until cheese has melted and mixture thickens.
Bake in the preheated oven for 15 to 20 more minutes, or until firm. Serve warm.
I can not get the dough to rise. It is so sticky and I add cornstarch to try to help but it comes across as unappealing. I would suggest adding some salt, pepper, oregano, Korean chili powder or something similar to thicken the dough. I am saving this recipe for last because I want to make quick wraps and will use this method.