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

ISO: charleston's key lime pie

Misc.
I had a piece of Key Lime Pie made at Charleston's Resturant in Omaha, Ne. It is the best Key Lime Pie I have ever tasted....It has a nut crust and a cooked filling.

I have heard it is rated the best Key Lime Pie.

Thank you very much.

Lois
MsgID: 1424061
Shared by: Lois Pratt Red Oak, IA 51566
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: charleston's key lime pie
  Lois Pratt Red Oak, IA 51566
2 ISO: whole foods jumble cookies
  Teresa, Timberlake, NC
3 Recipe: Vegan Jumble Cookies
  Halyna - NY
4 Recipe: Assorted Jumble Cookie Recipes
  Halyna - NY
ADVERTISEMENT
Random Recipes
  • Peach Tomato Salsa
  • PEACH TOMATO SALSA 2 cups diced ripe tomatoes 1 cup diced peeled ripe peaches 1/2 cup diced yellow bell pepper 1/4 cup diced white onions 3 tablespoons seeded and minced jalapeno pepper* 3 tablespoons minced cilantro ...
  • Savory Cheddar Chive Cornmeal Waffles
  • SAVORY CHEDDAR CHIVE CORNMEAL WAFFLES These crispy, savory waffles are good to serve with soups or your favorite chili in place of corn muffins. You may also try them with scrambled eggs and bacon for brunch or supper...
  • Carrot Bread Coffee Cake (Bisquick recipe, 1985)
  • CARROT BREAD COFFEE CAKE 4 1/2 cups Bisquick 1/2 cup cooked mashed carrots (or 1 (8 oz.) can carrots, drained and mashed) 1/3 cup milk 1 egg 1/4 teaspoon salt 1/3 cup plus 2 tablespoons sugar, divided use 1/2 cup butt...
ADVERTISEMENT
  • Thai Green Curry Chicken and Royal Thai Rice
  • I finally got around to trying the Thai Kitchen Green Curry Paste. I think it is just as good as the other green curry paste (Which I think was from a company called World Foods)that I had previously tried but Thai Kitch...
  • Cabbage with Sour Cream Parsley Sauce (Sealtest, 1940)
  • CABBAGE WITH SOUR CREAM PARSLEY SAUCE 1 medium cabbage 1 1/2 tablespoons flour 1 cup thick sour cream 2 teaspoons vinegar 1/2 teaspoon sugar 1/2 to 3/4 teaspoon salt Few grains pepper 2 tablespoons chopped parsley Cu...
  • Broccoli Rabe with Garlic
  • BROCCOLI RABE WITH GARLIC 2 to 3 large bunches broccoli rabe, separated into smaller bunches 4 tablespoons unsalted butter 3 garlic cloves, chopped Fine sea salt and freshly ground black pepper to taste Pinch grated n...
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: charleston's key lime pie
  • 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!