FPdoc's

10out of10

Reviews

Cherry Pie

Posted by Marg (CaymanDesigns)  

Not a bad pie but not the best I ever had. I made it with a crumb topping and added 2 tsp corn starch to help thicken. Maybe it was my cherries but i felt it needed more sweetness-- next time I'd add some corn syrup or just more plain sugar. — FPdoc Jul 13, 2009

Recipe #4861

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Three Berry Pie from Nepenthe

(1 person found this helpful) Posted by Sharon123  

Good but a tad too tart, even though I doubled the sugar to 1 cup , next time I'd use 1 /2 cups. The crumb topping is excellent even without walnuts! — FPdoc Jul 3, 2009

Recipe #239482

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Quick & Simple Pesto (Classic Pesto Recipe) Sauce

(1 person found this helpful) Posted by BlondieItaliana  

Good but a bit too runny for me-- I added 1/4 c. less olive oil and 1/4 cup more parmesean. Also extremely garlic-y as it is-- I love garlic so I made the mistake of adding an extra clove-- dont do it! — FPdoc Jun 9, 2009

Recipe #300178

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Pasta with Mushroom Garlic Sauce

(1 person found this helpful) Posted by Bergy  

Nice but quite bland this way-- CHANGES: basil- 2 tsp parm- 1/2 cup salt- 2 tsp pepper- 1/4 tsp ADD: 1/4 cup milk 2 TBSP white wine 2 tsp cornstarch (dilute in cold water 1st, then add to sauce to thicken) 2 tsp garlic powder... — FPdoc Feb 24, 2009

Recipe #11808

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Martha Stewart's Baked Eggplant (Aubergine) Parmesan

Posted by Sana  

Took only 1 hr to make start to finish(whilst speed cooking). Got rave reviews all around... magnifique! Definitely use more eggs or you'll run out of the dipping batter. Increased bread crumbs to 1 cup, increased parm to abt 1/4 cup & mozz to... — FPdoc Feb 24, 2009

Recipe #154400

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Filling for Dosa Pancake

Posted by Sandi (From CA)  

Perfect! I added a little lemon sqeeze at the end. — FPdoc Feb 24, 2009

Recipe #216978

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Herb Lentils and Rice

(1 person found this helpful) Posted by senseicheryl  

Good for when you're in the mood for rice but want something light yet filling. The ingredients are proprotioned perfectly. If you use the parboiled type of brown rice, it only takes @ 45 min to cook. — FPdoc Oct 25, 2008

Recipe #330961

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Baked Curry Tofu

Posted by rsarahl  

Had to bake for nearly an hour, turning every so often to get the tofu to brown-- and even then it was soggy & floppy, not crisp. Tasted like raw tofu with OJ and a bit of pepper (from the curry powder). Wouldn't re-do. — FPdoc Aug 29, 2008

Recipe #41005

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Chef-Boy-I-Be Illinois' Ligurian Pasta

Posted by Chef-Boy-I-Be Illinois  

I would double the french beans next time. Didn't have much flavor, IMO. If you use powdered/prepared pesto, I'd add some fresh basil to make it more real. — FPdoc Aug 22, 2008

Recipe #278277

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Marcella Hazan's "pasta Al Limone"

Posted by oaklandish  

Very heavy yet bland dish. I'd use light cream instead of heavy, or 1/2 ad 1/2. Still, it needs more than just lemon flavoring. I even tried black pepper but it didnt taste right. Maybe some salt? — FPdoc Aug 22, 2008

Recipe #280722

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