ADVERTISEMENT
- Real Recipes from Real People -

More on moho

Misc.
No, moho is not a brand name, it is just a kind of marinade containing (typically) citrus juice and garlic as the main ingredients. There are various brands - you'll want to try different ones and see which you like best!
MsgID: 0060143
Shared by: Norma in Fla.
In reply to: ISO: Looking for a good marinade...
Board: Cooking Club at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Shana, Brooklyn
2
  Mickey,Mo.
3
  Norma in Fla.
4
  Shana, Brooklyn
5
  Jan - OP, Fl.
6
  Mickey,Mo.
7
  Susan,IL
8
  Norma in Fla.
9
  Janet in Florida
10
  Jeanne/FL
ADVERTISEMENT
Random Recipes
  • Smoked Turkey legs (Disney Style)
  • SMOKED TURKEY LEGS [close to Disney Style] The brine: 2 cups tender quick salt 1 cups brown sugar 2 tbsp. onion powder 2 tbsp. garlic powder 4 bay leaves 2 gallons water 4 turkey legs [totally submerged in brine]* Sw...
  • Buttermilk from powdered milk
  • To 1 quart of reconstituted fat free powdered milk add 1/2 cup fresh buttermilk. Let stand covered at room temperature for 12 hrs. Stir and refrigerate. Use as fresh buttermilk. Recipe can be increased as you like using ...
  • Moosewood Restaurant Chocolate Cherry Clafouti
  • CHOCOLATE CHERRY CLAFOUTI 2 tbsp unsalted butter, melted, divided use 3 cups pitted sweet cherries (fresh, frozen, or in a can, drained) 1/2 cup chocolate chips 4 eggs 1 cup milk 3/4 cup unbleached white flour 1 tsp v...
  • Baked Cinnamon-Sugar Crisps (Bunuelos, Mexian)
  • CINNAMON-SUGAR CRISPS (BUNUELOS) "Bunuelos (boon-WAY-lows) are one of the triumphs of Mexican pastry - crisply fried pastry disks sprinkled with anise seeds, cinnamon, sugar, and honey. Here's a low-fat version using ...
ADVERTISEMENT
  • Honey Pecan Butter (not Smokey Bones)
  • HONEY PECAN BUTTER 1/4 pound (1 stick) butter(room temperature) 1/4 cup water (room temperature) 1/4 cup vegetable oil 1/2 cup honey 1/3 cup toasted, chopped pecans Mix butter, water, and oil in a food processor, slo...
  • Ham Georgia with Peach-Mustard Glaze and Peach Sauce
  • HAM GEORGIA WITH PEACH-MUSTARD GLAZE AND PEACH SAUCE "A whole ham is an impressive main dish for a large party and is ideal for a buffet. The fully cooked hams available at your butcher shop or supermarket improve gre...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • More on moho
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!