ADVERTISEMENT
- Real Recipes from Real People -

ISO: Orange Pie not the same as their Key Lime

Misc.
Thanks for that recipe, but it's really not the same. Plus, I can't seem to find 6oz of frozen key lime concentrate even if I wanted to do some substitutions.
MsgID: 1421957
Shared by: Eva / California
In reply to: Recipe: Florida Key Orange Pie (similar to JB Fi...
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Lemon Soup (with orzo)
  • LEMON SOUP 5 cups rich chicken broth 3 cups water 1/2 cup orzo or small pasta 4 egg whites 2 egg yolks Juice of 2 lemons In a large saucepan or kettle, bring the broth and water to a boil. Add the orzo and cook over ...
  • Jerk Chicken Pizza with Mango Salsa
  • JERK CHICKEN PIZZA WITH MANGO SALSA FOR THE DOUGH: 1/4 cup warm water (105-115 degrees F) 1 1/2 tsp active dry yeast 2 tsp sugar 2 cups flour 1/4 cup semolina flour 1 1/2 tsp salt 2 tbsp olive oil 1/2 cup warm...
  • Brown Betty (Brer Rabbit Molasses, 1956)
  • BROWN BETTY Spread canned applesauce or sweetened apple slices in a greased flame-proof dish. Top with a generous layer of broken graham crackers, chopped nuts and a sprinkle of cinnamon. Then drizzle 4-5 tbsp. of Bre...
  • Frozen Pecan Pie (Karo, 1981)
  • FROZEN PECAN PIE 1 (8 oz) package cream cheese, softened 3/4 cup Karo light corn syrup 1/4 cup firmly pack dark brown sugar 1 cup milk 1 teaspoon vanilla 1 cup chopped pecans 1 (9-inch) baked graham cracker crust In ...
  • Quick Nut Fudge
  • QUICK NUT FUDGE In top of double boiler, combine: 1 lb box powdered sugar 1 tsp vanilla 1/2 cup unsweetened cocoa powder 4 tbsp milk 1/2 tsp salt 6 tbsp margarine Stir until smooth. Add: 1 cup chopped...
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...
  • Mediterranean Chicken - a new favourite
  • I gave a presentation on the Mediterranean Diet and then I had to feed the class. This is what I served and they loved it. MEDITERRANEAN CHICKEN - I LOVE THIS RECIPE 6 tablespoons olive oil, divided use 8 skinless bo...
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: Orange Pie not the same as their Key Lime
  • 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!