http://www.tasteofhome.com Over the years, our readers have shared thousands of practical tips along with their family favorite recipes. You'll find a new tip here each day to help you save time, save money or find new ways to use familiar ingredients. en-us Mon, 23 Nov 2009 06:00:00 GMT Mon, 23 Nov 2009 17:42:53 GMT http://blogs.law.harvard.edu/tech/rss http://feeds.tasteofhome.com/~r/taste-of-home/tip-of-the-day/~3/0w0Psldll8Q/Biscuit-Crusted-Sausage-Egg-Pie---Tip <b>Frozen assets</b><br />Wrap the baked pie in foil and freeze. Thaw in the refrigerator, then heat, tented with foil, in a 350&#176; oven for 15 minutes.<img src="http://feeds.feedburner.com/~r/taste-of-home/tip-of-the-day/~4/0w0Psldll8Q" height="1" width="1"/> Mon, 23 Nov 2009 06:00:00 GMT http://www.tasteofhome.com/Cooking-Tips/EDWRR-Recipe-Specific-Tip/Biscuit-Crusted-Sausage-Egg-Pie---Tip 0 image/jpeg 0 http://www.tasteofhome.com/Cooking-Tips/EDWRR-Recipe-Specific-Tip/Biscuit-Crusted-Sausage-Egg-Pie---Tip http://feeds.tasteofhome.com/~r/taste-of-home/tip-of-the-day/~3/1GpIui7d-CY/Removing-the-Can-from-Grilled-Chicken The trickiest part of can cooking is removing the chicken from the grill. Carefully slide a wide grilling spatula under the can while grasping the chicken with tongs.<br> Remember, the liquid in the can is hot, so allow the chicken and can to cool slightly before removing the can. Using tongs or insulated gloves, grasp the can and gently twist the chicken slightly while pulling upward to release from the can.<br> To make this grilling method easier and safer, you may want to invest in a manuf<img src="http://feeds.feedburner.com/~r/taste-of-home/tip-of-the-day/~4/1GpIui7d-CY" height="1" width="1"/> Sun, 22 Nov 2009 06:00:00 GMT http://www.tasteofhome.com/Cooking-Tips/Poultry/Removing-the-Can-from-Grilled-Chicken 0 image/jpeg 0 http://www.tasteofhome.com/Cooking-Tips/Poultry/Removing-the-Can-from-Grilled-Chicken http://feeds.tasteofhome.com/~r/taste-of-home/tip-of-the-day/~3/zLenC2ZWUpc/Roasted-Pear-Shortcakes-with-Warm-Toffee-Sauce Choose firm, unbruised pears for baking; they'll soften as they cook.<img src="http://feeds.feedburner.com/~r/taste-of-home/tip-of-the-day/~4/zLenC2ZWUpc" height="1" width="1"/> Sat, 21 Nov 2009 06:00:00 GMT http://www.tasteofhome.com/Cooking-Tips/EDWRR-Photo-How-to/Roasted-Pear-Shortcakes-with-Warm-Toffee-Sauce 0 image/jpeg 0 http://www.tasteofhome.com/Cooking-Tips/EDWRR-Photo-How-to/Roasted-Pear-Shortcakes-with-Warm-Toffee-Sauce http://feeds.tasteofhome.com/~r/taste-of-home/tip-of-the-day/~3/zLenC2ZWUpc/Roasted-Pear-Shortcakes-with-Warm-Toffee-Sauce Use your hands to press the dough out until about 1 inch thick.<img src="http://feeds.feedburner.com/~r/taste-of-home/tip-of-the-day/~4/zLenC2ZWUpc" height="1" width="1"/> Sat, 21 Nov 2009 06:00:00 GMT http://www.tasteofhome.com/Cooking-Tips/EDWRR-Photo-How-to/Roasted-Pear-Shortcakes-with-Warm-Toffee-Sauce 0 image/jpeg 0 http://www.tasteofhome.com/Cooking-Tips/EDWRR-Photo-How-to/Roasted-Pear-Shortcakes-with-Warm-Toffee-Sauce http://feeds.tasteofhome.com/~r/taste-of-home/tip-of-the-day/~3/zLenC2ZWUpc/Roasted-Pear-Shortcakes-with-Warm-Toffee-Sauce Cut the dough with a sharp knife or pizza cutter and arrange the pieces about 1 inch apart before baking.<img src="http://feeds.feedburner.com/~r/taste-of-home/tip-of-the-day/~4/zLenC2ZWUpc" height="1" width="1"/> Sat, 21 Nov 2009 06:00:00 GMT http://www.tasteofhome.com/Cooking-Tips/EDWRR-Photo-How-to/Roasted-Pear-Shortcakes-with-Warm-Toffee-Sauce 0 image/jpeg 0 http://www.tasteofhome.com/Cooking-Tips/EDWRR-Photo-How-to/Roasted-Pear-Shortcakes-with-Warm-Toffee-Sauce http://www.tasteofhome.com http://www.tasteofhome.com/App_Themes/TasteOfHome/Images/site/TOHheaderLogo.gif