The most memorable local eateries along the highways and back roads of America
Sign In | Register for Free!
Restaurants Recipes Forums EatingTours Merchandise FAQ Maps Insider
Forum Themes:
Welcome !


Author Message

  • Total Posts: 298
  • Joined: 5/15/2003
  • Location: Algonquin, IL
Mole Sun, 09/28/03 11:08 AM (permalink)
I recently made a batch of mole for a recipe of baked cornish hens in pine nut apricot mole. The cornish hen recipe calls for only three cups of the sauce but the mole recipe made over seven cups. I can freeze the sauce but was hoping that somebody in Roadfood land could give me ideas and/or recipes for the excess mole.

For those unfamilar with mole it is a sauce made with dried chile peppers, nuts, dried fruit and spices and a bit of mexican chocolate. The process to make the sauce is fairly complex, there is a lot of toasting, roasting, blending and simmering it takes quite awhile to make the sauce but it is well worth the effort (I hope).

Anyway, sorry to ramble, but any tips, recipes, etc would be greatly appreciated.


    Online Bookmarks Sharing: Share/Bookmark

    Jump to:

    Current active users

    There are 0 members and 1 guests.

    Icon Legend and Permission

    • New Messages
    • No New Messages
    • Hot Topic w/ New Messages
    • Hot Topic w/o New Messages
    • Locked w/ New Messages
    • Locked w/o New Messages
    • Read Message
    • Post New Thread
    • Reply to message
    • Post New Poll
    • Submit Vote
    • Post reward post
    • Delete my own posts
    • Delete my own threads
    • Rate post

    2000-2014 ASPPlayground.NET Forum Version 3.9
    What is Roadfood?  |   Privacy Policy  |   Contact   Copyright 2011 -