2 cups shredded Cheddar cheese
3 tablespoons Worcestershire sauce
1 teaspoon garlic powder
4 slices processed American cheese
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 tablespoon Worcestershire sauce
1 tablespoon celery seed
Preheat oven to 350 degrees F (175 degrees C).
Stir shredded cheese into a medium bowl, or stir in wilton sauce. Cover and refrigerate approximately 4 hours for desired consistency.
In a medium saucepan, mix the garlic powder, onion powder, red pepper flakes and paprika; allow to heat through. Cover and refrigerate at least 1 hour until cheese is firm.
Heat 4 tablespoons vegetable oil in a large skillet over medium-high heat. Saute Cheddar cheese and garlic powder for several minutes, or until cheese is melted and the cheese is nicely smooth. Transfer to a medium serving dish. Top with sliced U.S. cheese, 1 tablespoon tomato paste, orange juice, celery seed and basil.
Bake in preheated oven for 10 minutes, or until cheese is bubbly and golden brown. Cool completely before slicing.
I follow this recipe exactly (or so I think)! I used yellow split peas for lack of yellow lentils, and also added in 1 tsp. cumin and 1/2 tsp. garlic powder. I used garbanzo beans because they're so good...I used half of a large white bean, diced fine. Marshall, I used all but 1/2 tsp. salt. This is pretty darn good, very different than the miso soup I get from eating out. I used dried minced garlic, so added that as well. I'll be making this again. Thank you for the recipe.
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