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    Wish I Could Cook

    Member since May 2007

    Chef #494867

    From France

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    297 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Light and Tasty Cucumber Slices

    Tuesday, Sep 15, 2009 on
     |  8 Reviews  |  By Sarah_Jayne
    LinMarie says:

    "Just made this and loved it! Was so easy! If it gets better after marinating a while, I'm going to need some more stars!"

    Reviewed Vegan Hot Chocolate

    Saturday, Mar 2, 2013 on
     |  7 Reviews  |  By White Rose Child
    LinMarie says:

    "Love this! I didn't actually read the directions, I just mixed the soy milk with the chocolate and sugar and nuked for about a minute. Easy and delicious!"

    Reviewed Scrambled Tofu

    Saturday, May 2, 2009 on
     |  (1 person found this helpful) |  4 Reviews  |  By mersaydees
    LinMarie says:

    "This was really good and easy to make too. I didn't care for the cumin, so next time I'm substituting herbes de provence. The lemon juice and nutrional yeast provide a great combo of a little tang and a little savory that makes this just perfect."

    Reviewed Spaghetti Squash Lasagna (No Pasta Noodles)

    Friday, Aug 21, 2009 on
     |  8 Reviews  |  By Debbwl
    LinMarie says:

    "Loved this recipe! Healthy, easy and terrific -- what a great, guilt-free combination! I made it in a 9x13 pan, and found that it will make more than the 6 listed servings, so it's even more low-calorie than what's listed in the nutritional information. I didn't blend the ricotta cheese and spinach -- I just mixed them up really well and it worked..."

    Reviewed Herb-Roasted Potatoes and Onions (Ww 3pts)

    Sunday, Mar 3, 2013 on
     |  (1 person found this helpful) |  4 Reviews  |  By Dreamer in Ontario
    LinMarie says:

    "I love this recipe! It's simple but it looks like you fussed. I used super tiny whole white potatoes with carrots and herbes de Provence. It was fast and everyone loved it!"

    Reviewed Bow Ties With Tomatoes, Feta, and Balsamic Dressing

    Sunday, Jul 19, 2009 on
     |  5 Reviews  |  By kittycatmom
    LinMarie says:

    "Superb! I'm putting this in my "good enough for company" cookbook. The tomatoes and grapes are an excellent combination and the vinagrette is just the right touch. I used whole wheat spirals and red grapes, but will try green next time just to see which color combo I like better. I'm quite sure either color will be just as delicious. (I also used ..."

    Reviewed Spinach Stuffed Shells With a Mushroom Sauce

    Tuesday, Feb 15, 2011 on
     |  (1 person found this helpful) |  15 Reviews  |  By Rita~
    LinMarie says:

    "This was delicious! The sauce was fabulous and really made the dish special. I followed the recipe as directed, but used some of the red wine I was going to serve for dinner in the sauce in place of the white."

    Reviewed Blow-Your-Mind, Amazing Chocolate Cherry Pudding - Raw

    Sunday, Sep 2, 2012 on
     |  4 Reviews  |  By Kozmic Blues
    LinMarie says:

    "I was ready to give five stars after licking the spoon! But then after it set up in the fridge it was even better! I can imagine this would mold beautifully and I already have plans to make it as a pie filling as it would be very sliceable. I did make one change -- I used cherry preserves in place of the cherries because I couldn't find any. It..."

    Reviewed Sauteed Spinach With Sesame - Korean

    Wednesday, Jun 1, 2011 on
     |  7 Reviews  |  By Debbie R.
    LinMarie says:

    "This is a GREAT way to enjoy spinach! I used only about a tablespoon of oil in a non-stick skillet and it was perfect for my taste. Absolutely loved the garlic-soy-sesame combo. It's so easy that plain ol' spinach won't be appearing anytime soon in my kitchen...."

    Reviewed Vegan Stuffed Baked Zucchini

    Friday, Jun 15, 2012 on
     |  1 Reviews  |  By Ex-Pat Mama
    LinMarie says:

    "A wonderful recipe! We made this tonight and when we asked ourselves if we would serve it to guests, the answer was a resounding YES! No wild rice in the house, so we subbed quinoa. And added a few twists of a spice blend. We used little round zucchinis (about the size of bell peppers) and it made for a beautiful presentation when served surroun..."


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