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wagner_e_11740674

Pittsford, New York

Member since Mar 2009

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Reviewed Parsnip Puree

Oct 22, 2013 on FoodNetwork.com

We loved this. I also cut back on the cream intuitively and used half and half instead of heavy cream. Even at that, it was very rich. Only need one Tb. of butter. We served it with short ribs braised in red wine. Fabulous!

Reviewed Carrot and Pineapple Cake

Sep 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

This cake is fabulous.The only reason I didn't give this five stars is that there is just barely enough frosting to frost it. I mean I had to scrape every morsel off the beaters and bowl to cover this cake. The cake and frosting are both wonderful, but I would definitely increase the frosting measurements (a full pound of cream cheese and another "

Reviewed The Ultimate Fish Tacos

Jun 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

First time I've ever used all five stars. Just the pink chili sauce made this recipe a true keeper! "

Reviewed Butter Lettuce Salad with Crispy Prosciutto, Oyster Mushroom Chips, Cabrales and Pears

Nov 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

Wonderful, just be careful not to oversalt the mushrooms as I did. They are still yummy, just a little too salty."

Reviewed The Ultimate Fish Tacos

Sep 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

First time I've ever used all five stars. Just the pink chili sauce made this recipe a true keeper! "

Reviewed Florida Citrus Grilled Grouper with Tear Drop Tomato Salad

Sep 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

We also used grouper filets. Put the citrus and onion slices over and under and grilled for a little less time in the foil packet. Outstanding and pretty, too. Made a peach salsa to serve alongside. ""

Reviewed Roasted Tomato Soup

Jan 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Remove the bay leaves, right? In any case, just delicious...I'll never use canned tomato soup again!

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