PERFECT! Found other recipes on the internet with many ingredients, none of which I remember seeing in my local restaurants cheese dip. So I went for this one. Not only is it incredibly easy to make, it was spot on! I don't think I could get any closer! Thank you SO MUCH! Now if you just had a recipe for the salsa....
Golden Corral Queso Cheese SauceSource: Golden Corral recipe card Yield: 2 third-size pans (buffet style serving pans)Shelf Life: 6 hours, 24 hours prepped, uncooked (under refrigeration) Food Safety - Store leftover Queso Cheese Sauce overnight in walk -in cooler, and serve the next day. Reheat to an internal temperature of 165°F. Ingredients 1 can (#10 size - 6 lbs 10 oz - 106 oz - 3.4kg) cheddar cheese sauce 2 cans (28 oz.) Rotel Diced Tomatoes and Green Chilis, undrained Procedures 1. Combine one can of cheese sauce and two cans of undrained Rotel Diced Tomatoes and Green Chilis. 2. Mix cheese sauce, Rotel Diced Tomoatoes, and Green Chilis until thoroughly combined. 3. To heat in steamer, heat Queso sauce in covered s.s. pan for 30 minutes. To heat in convection oven, heat cheese in covered s.s. pan at 325°F for 30 -40 minutes. The internal temperature must be 165°F. 4. Stir with spoon for 10 seconds until smooth and serve.
Old cooking measurements: drop, pinch, dash, dessert-spoonful, salt-spoonful, size of a walnut, size of an egg, teacupful, coffee-cupful, wine-glassful, tumblerful, Handful.
i couldn't get my cheese to melt good at all.. and the cream didn't really blend with it, turned out with thick rubbery cheese and cream on the top lol not happy! any ideas?
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