ADVERTISEMENT
- Real Recipes from Real People -

Thank You: How to Make Taho

Misc.
Thank you very much Gladys/PR this is exacly what I'm looking for it's been 30 years since I ate this. Now I can try to make it Sincerely Vic
MsgID: 0310038
Shared by: vic
In reply to: Recipe: How to Make Taho for Vic
Board: International Recipes at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Potato Salad (low fat using chicken and peas)
  • POTATO SALAD 6 medium potatoes, boiled, peeled, cut in cubes 1 cooked boneless, skinless chicken breast, diced (optional) 4 hard boiled eggs (use whites only), chopped 1 cup chopped onion 1 cup chopped celery 1 cup pe...
  • French Burnt Peanuts (2)
  • FRENCH BURNT PEANUTS 1 cup granulated sugar 1/2 cup water 2 cups raw peanuts (with skins) red food coloring (optional) Preheat oven to 300 degrees F. Dissolve sugar in water over medium heat. Add raw peanuts and c...
  • Batter-Fried Mushrooms (beer batter)
  • BATTER-FRIED MUSHROOMS 2 cups all-purpose flour 1 tablespoon salt (or to taste) 1 1/2 teaspoons garlic powder 1 teaspoon baking powder 1 1/2 cups beer Oil (for deep frying) 36 to 48 medium or large whole mushrooms Co...
  • Italian Risotto with Crabmeat and Basil
  • ITALIAN RISOTTO WITH CRABMEAT AND BASIL "Risotto, a classic Italian rice side dish, becomes a rich main dish with the addition of flavorful chevre (goat cheese) and crabmeat." 1 small onion, finely chopped 3 Tbsp. bu...
  • Freezing Bananas - Thank You
  • hi - Yep, I had a bunch of pretty ripe bananas and didn't know if I could freeze them - so off to the net for the answer! Just wanted to let the writer know that almost nine years after she posted the info - it's stil...
  • Uglesich's Restaurant Voodoo Shrimp (serves 1)
  • VOODOO SHRIMP FOR ONE SERVING: 2 to 4 ounces dry angel hair pasta 1 tablespoon olive oil 1/2 small onion, chopped 2 cloves garlic, minced 1/2 teaspoon black bean sauce 1 teaspoon sugar 1...
ADVERTISEMENT
  • Mushroom, Cheddar and Chive Quiche
  • MUSHROOM, CHEDDAR AND CHIVE QUICHE FOR THE PASTRY: 1 1/2 cups plus 3 tablespoons flour 1/4 teaspoon salt 1/2 cup plus 1 tablespoon butter or margarine, cut into pieces, plus extra for greasing pan 1...
  • Italian Toto Cookies
  • TOTO COOKIES – ITALIAN Chiqui 1 cup shortening, melted and cooled 4 1/4 cups all purpose flour 1/3 cup unsweetened cocoa powder 4 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 teaspoon ground allsp...
  • Beef and Portobello Mushroom Stroganoff
  • BEEF AND PORTOBELLO MUSHROOM STROGANOFF 2 teaspoons plus 1 tablespoon canola oil, divided 1 pound flank steak, trimmed 4 large portobello mushrooms, stemmed, halved and thinly sliced* 1 large onion, sliced 3/4 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
  • Thank You: How to Make Taho
  • 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!