ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: pistachio halawa

Misc.
I am interested in trying to make homemade halawa.
I have tried storebought sutff and liked it.
MsgID: 038822
Shared by: dawn in canada
Board: International Recipes at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: pistachio halawa
  dawn in canada
2 Dawn: the halawa is ground like the tahini. I have found
  Gladys/PR
3 Recipe: Homemade Halvah
  Susan, Hawaii
ADVERTISEMENT
Random Recipes
  • Scallop Corn
  • This has been a holiday favorite in our family for over 70 years. SCALLOP CORN 5 cans (1 lb each) cream style corn 3 cans (1 lb each) whole kernel corn, drained 2 packs saltine crackers, crushed 1 cup sugar 1 cup mi...
  • Fudge Recipes Using Splenda (2) (repost)
  • Hi Robin, I'm not sure what benefit you'd have using Splenda with marshmallow cream as that is made of sugar. Here are some fudge recipes using Splenda that you might want to try: Low Carb Chocolate Fudge...
  • Pineapple Coffee Cake (Libbys' recipe, 1950's)
  • PINEAPPLE COFFEE CAKE FOR THE CAKE BATTER: 2 cups sifted all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sugar 1/3 cup shortening 1 egg, beaten 1 cup milk 4 slices pineapple FOR THE TOPPING: ...
  • Basmati Pilaf (with onion, celery, raisins, and ginger)
  • BASMATI PILAF 1 cup brown basmati rice 2 cups chicken broth or water 1 tbsp. butter 1 bay leaf 1 tbsp. vegetable oil 1 cup chopped onion 1/3 cup thinly sliced celery 1/4 cup seedless raisins 1 tsp. finely chopped, pee...
ADVERTISEMENT
  • Peperonata
  • PEPERONATA 2 tablespoons butter 2 tablespoons olive oil 1 onion, sliced 8 bell peppers, seeded and sliced 2 pounds tomatoes, blanched, peeled, seeded and chopped 1 teaspoon red wine vinegar 1 teaspoon salt 1/4 teaspoo...
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
  • ISO: pistachio halawa
  • 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!