Get the latest recipes from Nikachu http://www.grouprecipes.com/people/nikachu I read about this in YumSugar, so I gave it a spin... and loves it! Its a great alternative to peanuts, and my hubbie can't eat nuts as a snack. These are just great with drinking a beer. http://www.grouprecipes.com/42184/roasted-chickpeas.html There was a winery nearby where I used to live that made Riesling Marinated Garlic - http://www.llanowine.com/images/riesling_garlic.jpg - And since they won't ship to me, I want to recreate the recipe. I really don't have much experience with marinating, other than the usual meat or mushrooms... would this be considered pickling? So I need help guessing what would work. So far I have: http://www.grouprecipes.com/41991/help-marinating-garlic-recipe.html We made this for Christmas dinner, and it was definitely a meal fit for kings. I got the recipe from Food & Wine, but I tweaked it for simplicity and left out the Rouille. I also didn't use fish stock because I'm not one for a fishy broth. http://www.grouprecipes.com/31514/bouillabaisse.html This is a recipe mom used to make years ago. I don't have actual measurements, since we make it from memory. The twist is, it's actually a Swedish version of Indian cooking, and its so damn simple and tasty it will surprise you. And it smells good, too, without leaving your house "scented" of Indian spices for days. http://www.grouprecipes.com/31501/indian-yogurt-chicken-bake.html This is a traditional drink from Sweden. My mother bottled this every winter season to drink after dinner on cold nights. It's a bit strong, but that's the way I like it. There's so many variations but this, I think, is the best. It's customarily served in miniature glass mugs so you can see the treasures inside, or in little plastic cups from a kiosk on the street. Small tea cups or larger sake glasses will work well. Vodka can be substituted for the brandy. http://www.grouprecipes.com/30205/hot-winter-glogg.html Very simplified Moroccan dish, easy to make. My hubby loved the couscous even more the next day when I reheated it up with some extra olive oil. Maybe next time I'll try this with some preserved lemons and different olives. http://www.grouprecipes.com/18042/moroccan-style-chicken-with-vegetable-couscous.html I like making these in the individual foil packets. It makes it easy to store and portions out the servings. http://www.grouprecipes.com/6762/mustard-chicken-variation-2.html I make different variations of this recipe. I love the flavor of mustard, and my hubbster just devours this on sight. I'm not quite sure where I got this one. http://www.grouprecipes.com/6760/mustard-chicken-variation-1.html I'm starting to eat Low G.I. because I truly believe that it is the best healthy diet. I got this recipe from "The Low GI Diet Cookbook". To make it even healthier, I used English muffins that only list "Whole Wheat" as the flour, not bleached or enriched. I also used Canadian bacon to lower the fat content. This is a great brunch star. http://www.grouprecipes.com/6736/poached-eggs-and-bacon-with-spicy-tomato-salsa.html I make this one often, with different variations. Sometimes I add more chopped ginger and dried shiitake mushrooms to the broth. Sometimes I mix in with a ramen soup lunch. It does wonders for colds. I got it from "Simply Delicious Food morning noon and night" by Fran Warde http://www.grouprecipes.com/6735/simple-thai-meatballs.html