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    Tamerlane

    Delaware

    Chef #207864

    Delaware

    Joined: Apr 06, 2005

    Birthday: Jul 17

    5 reviews by Tamerlane

    1 - 5 of 5 sorted by Date | Rating | Helpful

    Reviewed Best Hashbrowns
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      |  (1 person found this helpful) |  By Chef BeeGee

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    "I made these for my Christmas Brunch. They are super easy and very economical compared to the prepackaged versions (I used a food processor to shred the potatoes and the onions. The cook time was a lot longer than stated in the recipe, but that might have just been due to the large portion I made or my cast iron skillet. My husband raved about..."

    Dec 30, 2012 on Food.com

    Recipe #474124

    Reviewed Jimmy's Favorite Garlic Bread

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      |  (1 person found this helpful) |  By Tamerlane

    "Thanks Guy for a great recipe! My husband is the foodie in the family, but I usually cook weeknights. He was still talking about this bread when we were getting ready for bed! I won't make garlic bread anyother way from now on!"

    Mar 3, 2011 on FoodNetwork.com

    Reviewed To Die for Crock Pot Roast
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      |  By yooper

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    "This recipe is a HIT every time I serve it. I ended up going to my local "big box" store and bought the brown gravy and ranch dressing in huge containers because in the winter I end up making this about once a week. My DH loves the root veggies mixed in with everything in the crock pot. YUM!"

    Aug 19, 2009 on Food.com

    Recipe #27208

    Reviewed Chicken Lazone
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      |  By Luby Luby Luby

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    "This is ALWAYS a hit at my dinner table. I cut the chicken into strips to make cooking faster and eaiser. I also double the entire sauce and spice portions of the recipe because my family loves it so much. I add the left over seasoning blend to the sauce when I add the cream. We eat this with angel hair pasta."

    Sep 22, 2007 on Food.com

    Recipe #65768

    Reviewed Amazing Chicken Marinade
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      |  By GinnyP

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    "Perfect! This marinade is so easy to make and my chicken turns out moist and juicy everytime. I only let it marinade for about 1 hour the past 2 times I made it and the flavor is more like an undertone, just there in the background."

    Sep 22, 2007 on Food.com

    Recipe #29598

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