Rosa Cooking

4 cheese sauce

Fast, easy, filling and so delicious :))

4 cheese sauce

Preparation steps

  • Put the cooking cream to boil. When it boils, put a teaspoon of and cheese in it (I put gouda, gorgonzola and mozzarella, and sprinkle the parmesan at the end). Stir over low heat until cheese is melted. Good apetite! :)

Tags

sauces

You might also like...

Breaded mozzarella sandwiches

Breaded mozzarella sandwiches

If you like sandwiches and breadcrumbs, this is our ideal combination for you. If you indulge your imagination and serve ketchup with breaded sandwiches, for example, you have just discovered your new favorite dish.

Chicken in exotic sauce

Chicken in exotic sauce

With the help of mono-spice, bring a touch of exoticism to the table.

Dip with cucumbers and carrots

Dip with cucumbers and carrots

Take jars full of the best flavors to work, school or on a field trip and enjoy fine breaks.

Horseradish sauce

Horseradish sauce

Horseradish is prepared as a sauce in different ways, sometimes "alive", and sometimes softened with hot soup, sour cream, grated apple… This one is really special and should be served classically, with boiled beef.

Lungic in almond sauce

Lungic in almond sauce

Along with the national carnival, samba, bossa nova, capoeira, caipirinha, national guarana fruit and plates: feijoade, coxinhe, moquece, empadinhe, vatape, enjoy dishes with exotic sauces, like pork loin in almond sauce.

Sauce alla Velouté

Sauce alla Velouté

This velvet sauce (velor = velvet) is one of those exquisite sauces of French cuisine that tastefully round off every dish they are served with. It can be poultry meat or seafood dishes, and the sauce can also be used as a base to prepare other sauces.

Sweet dip

Sweet dip

Sweet, tasty and healthy dish. You will find apricots, a favorite fruit of almost every child, in the form of compote, and you can apply the idea to the available seasonal fruit.

Wine stew

Wine stew

Despite the fact that beef and wine are his main ingredients everywhere, he has a hundred faces. Without it, not even the simplest gablec can be imagined, but not even the most refined celebration, at midnight, to "cut through" a hard and plentiful dinner.