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    You are in: Home / Cookbooks / HeidiSue's1-2-3 Hit Wonders
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    49 recipes in

    HeidiSue's1-2-3 Hit Wonders

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    This is a copy cat of DL Jardines Fajita Marinade.

    Recipe #336920

    We used this marinade today on some antelope tenderloin and smoked it for 2 hours with charcoal - fabulous! It is so quick and easy to throw together. I marinated the meat for 3 hours. You can just grill with it too. Found this online on a hunters site.

    Recipe #184950

    It's our favorite marinade for tri-tip. The original recipe is from the Food Network site, but I've changed it so much that I claim it as my own :) It's SO tender and flavorful!! Marinate for at least 6 hours or over night. This is enough marinade for a 2-3 lb. tri-tip.

    Recipe #364742

    This is a tradition in my husbands family, we make this with lamb at least twice a year. We all LOVE it. My husband usually smokes the meat on his smoker, but it's great grilled too. I am thinking this will cover 4-6 pounds of meat, it yields over 3 cups of marinade. Use flank stead, tri-tip or leg of lamb or shoulder. Marinate it for 1-2 days.

    Recipe #203974

    These go great with fried green tomatoes and fish.

    Recipe #132448

    This was in the Reno Gazzette Journal today. Use it on baked fish, grilled steak or chicken. You can also substitue it for mayo on a sandwich. 8.1 calories and 0.2 fat grams per tbl. Haven't made it, but sounds great! Time to make doesn't include time to roast, core, peel and seed the peppers.

    Recipe #204892

    This a scrumptious tangy sauce from my MIL. Just grill or bake your salmon how ever you like and then pour the sauce over. You will love it, I promise!

    Recipe #110422

    My friend Tammy always makes this salad for her parties. It's so easy to make. Make the dressing a day ahead if you can it's better that way. You can also add cooked chicken if you want to make it a main meal. YUMMY!

    Recipe #193423

    2 green peppers, 4 tomatoes, 6 green onions and 8 oz. of mozzarella all covered in ranch and served on a cracker - YUM! My dear friend Annette introduced this to us. It's an easy appetizer that tastes great. I have not made it myself yet so, I am unsure how much ranch to use. Just add a little at a time until it reaches a good consistency. Once I make it I will add an exact amount, it should be easy to figure out. We love it.

    Recipe #193899

    Our favorite, from Southern Living Homestyle cooking 2002. This makes a lot, I often half the recipe. It freezes well for up to a month. I usually double the pimento. My mom makes it with light velvetta, reduced fat cheeses, lite mayo and splenda and it is still really good.

    Recipe #179379

    Ok, I am aware that there are many spinach dips posted, but not this one. I am posting this one and believe it or not another one. This one is #1 because it was the first of the best two that I have had. I honestly cannot decide which one I like best, so sometimes I make this one and sometimes the other. This one is a knorr soup recipe, but it is different than the others because it has a packet of ranch in it. I have seen some with knorr soup mix, but no ranch and some with ranch and no knorr soup. This one has both and it really is fabulous! EDITED THIS TO NOTE: I originally had 1 cup of sour cream on this recipe which was an error! It is 2 cups...which is why some reviewers thought it was too salty.

    Recipe #200443

    Ok, so this is the second best spinach dip that I have ever had. As I mentioned in the first one the only reason it is second is because I had the other one first. I really love them both and still make them both. This one does not have Knorr soup mix or ranch dressing it. It does have Mrs. Grass onion soup mix. So easy, so good.

    Recipe #200337

    This delicious side dish can also be served as a dip with tortilla chips. From Southern Living March 2008.

    Recipe #394480

    Austin's is a great local restaurant here in Reno and Lake Tahoe. I have not made this salad, but have eaten it there many times and it is wonderful. The recipe comes from Austin's in a cookbook called "In Good Taste". A great way to use up your left over chili.

    Recipe #204418

    Don't buy that Cheez Whiz! This was posted in the Reno Gazzette Journal today and I am tucking it here for safe keeping because I always loose newspaper clippings! Pour it over steamed veggies, toss it with pasta or use it for nachos.

    Recipe #204848

    I got this recipe from my friend Cheyanne. It's from the Men's Health Magazine. Very healthy!

    Recipe #383351

    I needed some sauce and quick! I am not a fan of the jarred stuff...plus I didn't want to go to the store. This is a rendition of my favorite sauce Recipe #133806, just made simple and it doesn't have to cook all day.

    Recipe #266734

    Different than your usual strawberry shortcake. Easy & Delicious!

    Recipe #180311

    This was in the Reno Gazzette Journal today. It's made with splenda, looks easy and good. Drizzle it over fruit salad, stir it into oatmeal, pour it on frozen yogurt, angel food cake or pancakes. No fat and only 12 calories per tbl.

    Recipe #204841

    I love this stuff. Great for get togethers. Cook time does not include time to marinate.

    Recipe #138801

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