ADVERTISEMENT
- Real Recipes from Real People -

ISO: Key Lime Marinade

Misc.
ADVERTISEMENT

BB - Key Lime Marinade - This looked good. What do you think, would this be good on those frozen chicken strips, marinated for tailgate grilling. I know Key Limes are different than regular limes, but would regular ones work?
I don't have access to Key Limes, only the juice in a bottle



MsgID: 0043171
Shared by: Linda/WI
In reply to: Recipe(tried): Key Lime Recipes ...
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Tony Melkunas
2
  BB
3
  Linda/WI
4
  Lori D./FL
5
  BB
6
  Lori D./FL
7
  Linda/WI
8
  BB
ADVERTISEMENT
Random Recipes
  • Irish Oatmeal with Dried Fruit and Honey
  • IRISH OATMEAL WITH DRIED FRUIT AND HONEY 2 cups apple cider or juice 1 cinnamon stick 1/4 teaspoon salt 1 cup Irish oatmeal 5 ounces dried peach, apricot, and pear halves (about 1 cup) in any combination, cut into 3/8...
  • Irish Saint Patrick's Soup
  • IRISH SAINT PATRICK’S SOUP 4 tablespoons butter or margarine 1 cup raw diced potatoes 1/2 cup sliced onions 1 cup sliced mushrooms 1 pound spinach 4 cups chicken stock or bouillon 1/4 teaspoon ground cloves 1/2 cup I...
  • Italian Sandwich Appetizer
  • ITALIAN SANDWICH APPETIZER 3 pkgs. crescent rolls 4 oz. grated Parmesan cheese 1 large jar roasted peppers 6 to 7 eggs 1/2 lb. sliced provolone 1/2 lb. sliced salami 1/2 lb. boiled ham Place 1 1/2 packages of rolls ...
  • Bacon and Potato Pie
  • BACON AND POTATO PIE 1 lb bacon 1 onion, chopped 8 eggs, beaten 1 lb russet potatoes, peeled and grated 2 3/4 cups grated sharp cheddar cheese 1 dash ground black pepper Preheat oven 350 degrees F. Grease 9x13-inch g...
  • Casa Ole Salsa
  • If memory serves me correctly: CASA OLE SALSA 1 large can tomato juice 1 large can V-8 juice 1 large can crushed tomatoes, drained Jalapeno pepper, finely chopped (use them according to the amount of heat you want in...
ADVERTISEMENT
  • Sole au Gratin with Garlic Crumbs (using Bisquick)
  • SOLE AU GRATIN 2 tablespoon butter or margarine 2 tablespoon Bisquick original baking mix 1 teaspoon chicken bouillon granules 1/2 teaspoon ground mustard 1 cup milk 1/4 cup grated Parmesan cheese 1 (10 oz) pkg froze...
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: Key Lime Marinade
  • 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!