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    Wish I Could Cook

    Paris, France

    Chef #494867

    Paris, France

    Joined: May 04, 2007

    284 reviews by Wish I Could Cook

    61 - 70 of 284 sorted by Date | Rating | Helpful

    Reviewed Quick Kale Saute
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      |  By Cookgirl

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    "Fast and fab! I made the Asian version and added a splash of tamari. Was easy and excellent."

    Jan 28, 2012 on Food.com

    Recipe #126437

    Reviewed Baked French Fries
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      |  By VeggieCook98

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    "Excellent! I never knew the trick of soaking the potatoes first, but it made for excellent fries. I used garam marsala seasoning and it was superb! Because I made my fries rather thin, they were done after 35 minutes (turning at 20. Thanks for a new standby!"

    Jan 22, 2012 on Food.com

    Recipe #468299

    Reviewed White Bean and Rosemary & Garlic Spread /Dip
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      |  (1 person found this helpful) |  By Rita~

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    "It's a winner! So so easy to throw together and the taste is amazing! I halved the oil and still rate it five stars, so I'm sure the full-fledged version is even awesom-er! One mistake I made was the puree the sun dried tomatoes with everything. Taste is great, but the color is pate brown. Not a bad thing, but not a white and creamy looking dip ..."

    Jan 22, 2012 on Food.com

    Recipe #140369

    Reviewed Bean Salad! Yes an Other!
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      |  By Rita~

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    "So easy and so good! I used 2 chipotles (and no jalapenos and a shallot in place of the green onions. Other than that, I followed the recipe. I love the idea of using creamed corn as the base for the dressing. No added oil and none needed!"

    Jan 21, 2012 on Food.com

    Recipe #314997

    Reviewed Candle 79's Seitan Piccata
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      |  (3 people found this helpful) |  By blucoat

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    "I thought this was delicious! I also own the Candle 79 cookbook and this was the first recipe I made from it. So glad to see it posted here. I used Gardein "chik'n" cutlets in place of the seitan, but otherwise followed the recipe exactly. The sauce is light and flavorful. You're going to love it and you'll make it again when company is coming -..."

    Jan 7, 2012 on Food.com

    Recipe #372534

    Reviewed Vegan Stuffed Portabella Mushrooms.
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      |  By CrazyCookingCamper

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    "I stuffed medium portabella caps and easily had enough filling for about 24. It was absolutely fabulous as an appetizer and I'll be making this often. In the future instead up chopping up some mushrooms for the stuffing mixture, I'm just going to use the stems from the mushrooms I'm going to stuff. Wouldn't change a thing in the recipe, except may..."

    Dec 18, 2011 on Food.com

    Recipe #218014

    Reviewed Mediterranean Quinoa Salad
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      |  By Veganized

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    "What a keeper of a salad! It got rave reviews from my guests. And considering how easy it was to make I'm going to do lots of repeats. I used a mixture of mostly red quinoa and it was so pretty with the cherry tomatoes mixture. I highly recommend that just for the striking visual it makes."

    Dec 18, 2011 on Food.com

    Recipe #238777

    Reviewed Festive Chickpea Tart
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      |  By fay hutch

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    "FABULOUS! I just made these as little tartlettes for a luncheon and they were soooo good. It actually was pretty simple to make and was appreciated by everyone. It's a wonderful main dish and made into mini muffin pans it also makes a fabulous appetizer."

    Dec 18, 2011 on Food.com

    Recipe #433052

    Reviewed Bouchon's Sautéed Spinach With Garlic Confit
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      |  By Chef Kate

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    "This was super! I made the garlic ahead of time and then threw this dish together in no time. I used a nonstick pan and just a bit of added olive oil. Loved it and will make frequently using this simple combination of my favorite ingredients!"

    Dec 1, 2011 on Food.com

    Recipe #375411

    Reviewed Shiitake Mushroom Gravy
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      |  (1 person found this helpful) |  By Sharon123

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    "Fantastic! This was really easy to make and it's great. I made it last night in preparation for thanksgiving dinner. The recipe doesn't say how much oil to mix with the flour, so I just kept adding more until it was the texture of wet sand (perfect analogy. I would guess it's around a 1/3 cup, but I didn't measure. I also used regular whole whea..."

    Nov 22, 2011 on Food.com

    Recipe #334009

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