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    Tiomarrano

    Chico, CA

    An Ol' Codger's Family Heirloom Cooking

    Chef #300122

    Chico, CA

    Joined: Mar 09, 2006

    Birthday: Oct 01

    4 reviews by Tiomarrano

    1 - 4 of 4 sorted by Date | Rating | Helpful

    Reviewed Peanut Butter and Pickle Sandwiches
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      |  By Koolio

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    "These are really good. I tell people about them and they say 'eww' but they haven't tried them. I like the variation of adding thinly sliced onion to the peanut butter and pickle sandwich. I toast the bread, butter it, then put on the peanut butter, the pickle and the sliced onion. Also, peanut butter and sweet pickle relish sandwiches with a coup..."

    Aug 15, 2012 on Food.com

    Recipe #104084

    Reviewed Boiled Pork Dinner
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      |  By akcooker

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    "I tried this...it is really delicious...I didn't use olive oil and I added diced onion, and used "herbs of provence" instead of thyme only and I used regular chicken bouillon granulated form of it and left out any salting because of the bouillon having salt in it........It came out very nice...great recipe...thanks for sharing it."

    Jul 2, 2006 on Food.com

    Recipe #151620

    Reviewed German Style Eiskaffee (Iced Coffee Drink
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      |  By HeatherFeather

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    "When I was 15 I went to Germany and stayed with a family there and was served this wonderful drink. I was hooked but never knew exactly the measurements or procedure, so ended up coming home and making my own version which wasn't as good as the real thing.This is a very authentic rendition of this classic German treat. I agree with you that th..."

    May 20, 2006 on Food.com

    Recipe #62156

    Reviewed Bev's Sauteed Yellow Squash
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      |  (1 person found this helpful) |  By Bev

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    "This is a great recipe. My mother used to sautee yellow crook neck squash or zucchini squash this wqy. In addition to the onion, and maybe a little mashed garlic, she would sprinkle some Dill weed over the top and let it steam done as your recipe calls for. The dill is a really delicious addition to it."

    Mar 10, 2006 on Food.com

    Recipe #31371

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