Mason Jar Quick Mole Sauce Recipe By Tasty Recipes
MASON JAR EASY ALFREDO SAUCE RECIPE BY TASTY
Here's what you need: melted butter, garlic, parmesan cheese, white pepper, sour cream, heavy cream, salt
Provided by Matthew Johnson
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large mason jar, combine the melted butter, minced garlic, grated Parmesan, white pepper, sour cream, heavy cream, and salt. Shake to combine.
- Store in the fridge for up to a week.
- Add to a hot pan with food as you wish!
- Enjoy!
Nutrition Facts : Calories 654 calories, Carbohydrate 6 grams, Fat 65 grams, Fiber 0 grams, Protein 20 grams, Sugar 3 grams
MASON JAR HONEY BARBECUE SAUCE RECIPE BY TASTY
Here's what you need: honey, molasses, onion powder, garlic powder, smoked paprika, black pepper, salt, worcestershire sauce, dijon mustard, apple cider vinegar, ketchup
Provided by Matthew Johnson
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- In a large mason jar, combine the honey, molasses, onion powder, garlic powder, smoked paprika, black pepper, salt, Worcestershire sauce, Dijon mustard, apple cider vinegar, and ketchup, and shake to combine.
- Store in the fridge for up to a week.
- Add to a hot pan with food as you wish!
- Enjoy!
Nutrition Facts : Calories 90 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 21 grams
30-MINUTE MOLE
Several styles of mole - negro, colorado, verde and so many more - span different regions throughout Mexico, and the formulas vary from family to family. Mole is often viewed as intimidating, a sauce that requires toasting each ingredient individually, pounding them down to a paste and then cooking over low heat for hours to achieve layers of flavor. Although this recipe will never stand up to the mole an abuelita has been making for more than half her life, it will satiate the craving for homemade mole on a weeknight. Shortcuts like using roasted peanut butter and tahini help create this satisfying sauce in just 30 minutes. It's perfect for serving over just about anything: roasted mushrooms or seared cauliflower, jackfruit or tofu. It can even be tossed with cooked rice noodles.
Provided by Jocelyn Ramirez
Categories sauces and gravies
Time 30m
Yield 4 1/2 cups
Number Of Ingredients 17
Steps:
- Heat broth in a small saucepan over medium-high until steaming; remove from heat. Meanwhile, heat 2 tablespoons oil in a medium pot over medium. Add all the dried chiles and sear until darkened, turning constantly so they don't burn and become bitter, 1 to 2 minutes. Transfer chiles to the hot broth to rehydrate for 10 minutes. Set a bowl over the chiles to keep them submerged.
- Add the remaining tablespoon oil and the onion to the same medium pot (no need to wash). Cook over medium, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring frequently, until lightly toasted, about 1 minute. Transfer to a blender, along with the chiles and their soaking liquid, the peanut butter, tahini, sugar, cacao, chocolate, oregano, cumin, cinnamon and toasted tortilla. Blend until completely smooth and creamy. Season to taste with salt and pepper.
- Pour the mole back into the same medium pot and set over high heat. Once the mole starts to bubble, lower heat to medium and simmer, stirring every couple of minutes to make sure the mole isn't burning or sticking to the pot, until the flavors marry, at least 10 minutes and up to 30 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
- Serve with cauliflower or vegetable or protein of your choice.
MASON JAR QUICK MOLE SAUCE RECIPE BY TASTY
Here's what you need: tomato paste, salt, garlic powder, onion powder, cumin, chili powder, chipotle peppers, masa harina, dark cocoa powder, almond butter, chicken broth
Provided by Matthew Johnson
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a large mason jar, combine the tomato paste, salt, garlic powder, onion powder, cumin, chile powder, chipotle peppers, masa harina, dark cocoa powder, almond butter, and chicken broth. Shake to combine.
- Store in the fridge for up to a week.
- Add to a hot pan with food as you wish!
- Enjoy!
Nutrition Facts : Calories 150 calories, Carbohydrate 16 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 4 grams
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