Anybody got a great recipe?

My book club is this weekend and we all bring a dish. The rule is that it has to be something we have never made before. It can be anything from bread to salad to vegetable to main dish to dessert or whatever. So if you have a killer recipe, post it. Thanks!

2 lbs shrimp, cleaned deveined

2 onions, chopped
2 tsp shrimp paste
15 dried red chillies, crumbled
11 cashews

6 table spoons tamarind paste
4 teaspoons sugar
1 tsp salt

soak 15 dried red chillies and 11 cashews for an hour in a cup of water

boil a pot of water with salt and put the shrimp in . wait about 3-5 minutes for shrimp to turn pink. remove and wash with cold water. keep aside.

put the onions, chillies and cashew, shrimp paste in the blender till theres a paste

put 8 tablespoon oil in a wok..on high heat fry the paste from the blender for 3 minuts...reduce heat to medium..add tamarind, salt, sugar...3 more minutes..check for seasoning..turn back to high for 2 more minutes...remove from heat...add in shrimp

Vegetable Pizza

2 cans Pillsbury Crescent Rolls, rectangles unrolled and stretched out over 15 x 10 jelly roll pan. Press over sides and seal edges and perforations. Bake 10 min at 350. Cool.

Combine & Spread over top:
2 8oz pkgs cream cheese, softened
1 C. Mayo
1 pkg dry ranch salad dressing

Toppings - choose whatever combo you like - be generous. All chopped or sliced small (but not diced)
broccoli
carrots
green and/or red pepper
black olives
cauliflower
fresh mushrooms
red onion

Cover veggies with a generous layer of grated Cheddar or Monterey Jack cheese or combo of both (I like the combo, meself)

Chill. At serving time, cut into 2" squares. Makes about 3 dozen generous appetizers, which sounds like a lot. . . but I've never brought any home.

eileen from OH

1 package frozen spinach
3 T butter
1 tsp coriander
1 tsp cumin
1/2 tsp tumeric
sea salt
garlic to taste
1/8-1/4 cup milk

Thaw spinach. Heat butter in frying pan until melted. Add spinach, spices, salt, and garlic. Heat through.

Place in a blender a little at a time with milk. Puree. Return to pan for final heating.

If you want Saag Pinar, add small blocks of farmer's cheese to the final heating.

Adjust the spices to your own taste. I like it fairly mild.

Take some boneless, skinless chicken breasts and beat them to death with a meat tenderisor. (I mean really beat them into submission. If you can read newsprint threw them or they start falling apart in your hands, you're on the right track.) Dredge them in a mixture of flour, salt, fresh ground pepper and garlic powder.

Lightly brown them in butter. Take them out. In the same pan with the butter and batter residue, add sliced mushrooms. Simmer about 10 minutes.

Put the chicken back in. Add 1 cup of cream. Simmer (covered) for 10 minutes. Then take out the chicken and mushrooms. (Throw them in the oven or something just enough to keep 'em warm.) Add half a cup of champagne to the remaining liquid. Boil until it reaches a creamy consistency.

Serve the chicken on rice (best) or noodles and drench the whole thing with the champagne/cream sauce.

You'll probably die quickly from a heart attack but it's damn well worth it :)

It's not nearly as laborious as it sounds, it's actually fairly quick and easy. And everyone you serve it to will love you forever.

Another good one is roast garlic.

Take some garlic bulbs and cut off the top third. Put in a baking dish. Drizzle with olive oil. Sprinkle some rosemary and thyme on them. Bake, covered, at 450 for 30 to 40 minutes.

When they are done, squeeze out the garlic. (This is the only difficult part, mostly because it's messy.) You can mix the resulting ooze with a little butter if you want or not. Serve with French bread. Easy and almost unbearably delicious.

Khash.
(gotta go cook now!)

It's pretty easy to make, just romaine lettuce ripped into small pieces with alot of grated romano and caesar dressing. You can add some hunks of grilled chicken too if desired.