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

My opinion Lori... :-)

Misc.
ADVERTISEMENT

Hi Lori! Sure you can use regular limes in place of key limes anytime and vise versa!! People seem to enjoy the flavor of a key lime and they do have a different taste to the trained pallette...but the Persian lime that we are most used to works just as well (that's my opinion anyways)!!! Enjoy!!



MsgID: 0043204
Shared by: BB
In reply to: Using Regular Limes
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Key Lime Marinate Anyone?
  Tony Melkunas
2 Recipe(tried): Key Lime Recipes ...
  BB
3 ISO: Key Lime Marinade
  Linda/WI
4 Using Regular Limes
  Lori D./FL
5 My opinion Lori... :-)
  BB
6 Thank You: Thanks BB! (nt)
  Lori D./FL
7 Key Lime Marinade
  Linda/WI
8 Linda....
  BB
ADVERTISEMENT
Random Recipes
  • Pineapple Crisp (using fresh pineapple)
  • PINEAPPLE CRISP 1 large pineapple, peeled, quartered, cored and cut into 1-inch chunks 1/4 cup sugar 1 tablespoon quick-cooking tapioca 1 cup packed light brown sugar 1 cup all-purpose flour 1/2 cup (1 stick) cold but...
  • Mushroom and Cranberry Chicken (Eastern-European)
  • MUSHROOM AND CRANBERRY CHICKEN 1 1/2 cups fresh cranberries, rinsed and picked over 1/3 cup sugar 2 tablespoons corn, grapeseed, or other neutral oil 1 (3-4 pound) chicken cut into serving pieces (or 2 1/2-3 pounds ch...
  • Spaghetti with Melon (Italian)
  • SPAGHETTI WITH MELON "Many years ago I remember eating with my parents at a restaurant in Venice that specialized in unusual dishes, none of which were seafood or risotto, the staples of Venetian cuisine. The restaura...
  • Black Bean and Sausage Soup (blender or food processor)
  • BLACK BEAN AND SAUSAGE SOUP 4 ounces kielbasa sausage or coarse bologna, cut into 1-inch pieces 1 medium onion, cut into 1-inch pieces 2 garlic cloves 2 cans (15 ounces each) Green Giant black beans, drained 1 (14 1/2...
  • Spring Vegetable Stew with Hazelnuts
  • SPRING VEGETABLE STEW WITH HAZELNUTS "Spring fever hits Heartlanders hard. As the days lengthen and our appetites lighten, we yearn for quick, easy fare. Sunchokes, also known as Jerusalem artichokes and Canadian pota...
ADVERTISEMENT
  • Macaroon Madness Bars (M&M Meats copycat recipe)
  • MACAROON MADNESS BARS FOR THE CRUST: 1 cup (250 ml) all-purpose flour 1/2 cup (125 ml) packed dark brown sugar 5 tbsp (75 ml) butter, softened FOR THE FILLING: 2 large eggs 2/3 cup (160 ml) packed dark brown...
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
  • My opinion Lori... :-)
  • 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!