Get the latest recipes from Legoflamb http://www.grouprecipes.com/people/legoflamb This is a lot like the peanut chicken you might get in a Chinese restaurant, but with some home-y flavor and texture. I call it "Jimmie Carter goes to China" when I make it at home. It's very good with some rice to soak up the juices. http://www.grouprecipes.com/46169/braised-peanut-chicken.html This is a quick broiled chicken recipe with crazy flavor. It has a lot of different ingredients, but don't worry you can easily substitute for some of them. It's good with soba noodles or rice. http://www.grouprecipes.com/44850/asian-flavor-barbeque-chicken.html I love stuffed chicken breasts and these are out of this world. Savory and tender, this dish is delish' and not as bad for you as it sounds. The key is good mustard. I had a fancy green peppercorn mustard, but any good dijon will do. Serve with rice or noodles to sop up the sauce. http://www.grouprecipes.com/42529/chicken-breast-stuffed-with-mustard-and-goat-cheese.html This deep red soup gets it color from paprika not tomatoes. It is a cheap and hearty soup that tastes great served over rice or noodles. This is based on a traditional recipe from my grandmother-in-law. I made only two changes and it was a real hit at a family dinner last week. The first was using cellery to give it some bite. The other was to use two kinds of beef, one lean and the other marbled. http://www.grouprecipes.com/40620/hungarian-goulash-zuppa.html You often see vodka or vermouth in recipes, why not a whole matrini? This dish is pretty quick, quite easy, light and tasty. The chard and the shrimp are like the pimento stuffed olives in the martini. http://www.grouprecipes.com/37646/martini-shrimp.html You've heard of Garlic Bread, it's nice with pasta. Well my friend called this, 'the nuclear option of garlic breads.' It's not for everyone, but I love it. It's good with fish, pasta, on its own as a snack. In fact it may be one of nature's perfect foods. http://www.grouprecipes.com/36348/anchovy-garlic-bread.html This classic Greek dip is one of my favorite foods and is rarely found outside of Greece. There are as many versions of this dish as there are Greek families; some use cream, some use broth, some use eggs, some don't even use potatoes al all, but use soaked bread instead. There are two recipes for this already on the site, but neither one is exactly like mine. This is very strong and you can adjust the flavor by reducing the garlic, or by using roasted garlic which is much milder. http://www.grouprecipes.com/34911/skordalia-greek-garlic-dip.html This is a classic Russian dish that was made for me by a real Russian. It is wonderful, and uses garlic and pomegranate juice to make a very destinctive flavor. But to achieve this you must marinade this overnight. It makes you feel like getting on a horse and galloping across the steppe. http://www.grouprecipes.com/34566/shashlik-russian-lamb-kabobs.html It is cold and flu season again. I've seen a few others post their restorative drinks, and they do look nice. This concoction is not nice, in fact you would never drink it if you weren't desperate. But if you have a stuffed nose, aches and pains, chills, sweats, and chattering teeth this will help. My wife swears by it. http://www.grouprecipes.com/33295/cure-for-the-common-cold.html I made this for New Year's Eve and everybody gobbled it up! This is delicious and fairly easy to cook. The savory flavors are warm and while it tastes decadent it is reasonably healthy. This is my own invention which is a lighter version of a classic recipe. http://www.grouprecipes.com/32335/chicken-rollatini-florentine.html