"I found it interesting to see all the suggestions for cooking corn on the cob. Especially in a skillet and the microwave because it is just my husband and I at home now and we only need 3 or 4 ears at a time for our meals. I am going to try both ways. Thanks for the information!"
"I made this Easter cake last year for the grandkids. It was easy and fun to make and they loved it. I am going to make it again this year and just change the decorations a little."
Date: 2014/01/28
Comment: We are planning a wedding reception for about 200 people. We are just having finger food from 6:00 to 8:00. I used this Party Planner to get an idea of what we needed for food. I hope it is close. We will see what happens in a couple of weeks when we have the reception.
Date: 2013/12/05
Comment: I liked the detailed instructions for roasting a prime rib roast. I have never cooked one but would like to try it. I have always been afraid I might ruin an expensive piece of meat. With being able to refer to this information I feel a little more confident that I can do it.
"If anyone is looking for some good information on carving a turkey go to http://www.recipetips.com/kitchen-tips/t--427/cooking-and-carving-a-turkey.asp and you will find great illustrated information. Easy to follow and see what you are supposed to do. It took me a while to find this but I found it in the Turkey Cooking Guide on this site. Good luck!"
"Wow! Great article on carving a turkey. I always struggle with this but these illustrations make it easy to see the process. This will help me out a lot. Thanks!"
"I agree with MissyMoo. This information is great. I have cooked a lot of turkeys in the past but I still found some good tips that I am going to use when I cook our turkey for Thanksgiving."
"Gabriella, they also have a Slow Cooker Conversion Chart that might be helpful. Just go to http://www.recipetips.com/kitchen-tips/t--914/slowcooker-conversion-chart.asp and you will see how to convert conventional cooking times for slow cooking."
"We celebrated our anniversary by having the family over for dinner and prepared a beef tenderloin, which I had never fixed before. I used this chart and cooked it until it read 145 degrees on a meat thermometer. It stood for 15 minutes and when I carved it its temperature was 150 degrees. It was perfect. I wanted it somewhere between medium rare and medium. We all loved it."
"Helpful information! Some of our beef we had butchered this year is a little tough and I have been trying to figure out what to do to tenderize it a bit. This article should help."