I found this site trying to find a way to save a poor little snail I accidentally stepped on. I'm so upset and then I come here and see comments where you sick b!tches are cutting snails out of their shell, stepping on them on purpose, throwing them against walls and throwing them in the street and more. What the hell is wrong with you sick people?!!!?!??!!! How can you have absolutely no respect for life?! I'm horrified! You're torturing an innocent life. It doesn't matter if they're the biggest or the smallest of animals/insects. It's a life you twisted psychopaths! I can't begin to understand how so many of you could be so friggin' cruel. I don't know how any of you can look at yourselves much less sleep soundly at night after doing what you've done to these innocent lives. If you all feel comfortable enough to share something so awful, I can't imagine the things you've done you're too ashamed to admit. You're horrible excuses for human beings and you lack any compassion or respect for life. Shame on you all!! Before you even try to turn it around on me and/or call me a hypocrite because animals die for my food, you should know, I don't eat meat. I'm a strict vegan who doesn't consume any animal products I found this site trying to find a way to save a poor little snail I accidentally stepped on. I'm so upset and then I come here and see comments where you sick b!tches are cutting snails out of their shell, stepping on them on purpose, throwing them against walls and throwing them in the street and more. What the hell is wrong with you sick people?!!!?!??!!! How can you have absolutely no respect for life?! I'm horrified! You're torturing an innocent life. It doesn't matter if they're the biggest or the smallest of animals/insects. It's a life you twisted psychopaths! I can't begin to understand how so many of you could be so friggin' cruel. I don't know how any of you can look at yourselves much less sleep soundly at night after doing what you've done to these innocent lives. If you all feel comfortable enough to share something so awful, I can't imagine the things you've done you're too ashamed to admit. You're horrible excuses for human beings and you lack any compassion or respect for life. I feel complete and utter disgust for all of you who are doing such horrible things to these innocent snails. Shame on you all!! Before you even try to turn it around on me and/or call me a hypocrite because animals die for my food, you should know, I don't eat meat. I'm a strict vegan who doesn't consume any animal products because unlike any of you; I do have the upmost respect for life and I refuse to let anything suffer on my behave. Shame! Shame! SHAME! ON! YOU! ALL!!!!

Labmomma, the recipes are posted on the dated threads; of which we've had one so far. Look for the thread that says Progressive Dinner for January 24 and you'll find the recipes there. Next week will be a new thread, called Progressive Dinner for February 4 (because we've moved the due-date to Thursdays). There is a running thread, called Progressive Dinner Summary. That one just has the menues for each week in a running list.

Home Cookin Chapter: Recipes From Thibeault's Table =========================== Source: Elegant Entertaining Cookbook - M. Sable 1 loaf of white bread 1/4 cup melted butter 1 can escargot (36 to 50 size) 1/2 cup dry white wine 1/2 cup chicken broth 2 shallots 2 teaspoons fresh thyme (or 1/2 teaspoon dried) 1 bay leaf 1 cup whipping cream 2 cloves of garlic salt and pepper 1/4 cup butter 2 tablespoons chopped fresh parsley . preheat oven to 400° Cut crusts off bread and roll out very thin. cut 2 inch rounds and fit each round gently into a well buttered 1 1/4 muffin tin. Brush tops of rounds with melted butter and bake them for 10 minutes or until edges are golden brown. Remove from tins and cool. In a medium sauce pan combine wine, chicken stock and shallots, thyme and bay leaf. Bring to a boil and reduce liquid to 1/3 cup. Stir in cream, garlic, salt and pepper. Reduce liquid to 1/2 cup. Add escargot. Remove bayleaf and stir in butter. Fill each croustade with 1 or 2 escargot and some of the sauce. Sprinkle with minced parsley. Home Cookin Chapter: Recipes From Thibeault's Table ================ Recipe of the Week We have a new participant in our Guest Chef series this week - Todd White of Cafe Normandie. Todd is the Chef de Cuisine (in other words the number 2 guy) at Cafe Normandie. That's right - the same fabulous Frenchtown eatery that is the showcase for all the good things that Georges Johnson (another guest chef) prepares. You know these young upstarts - they want to show everyone that they're just as good as the boss - and I guess this recipe proves it. Todd says that he's been told by diners that this particular dish is "better than sex." I'll leave that decision up to you. Todd White of Cafe Normandie Escargot Stilton 1 dozen large snails 3 oz Stilton cheese, cut into small pieces 1/2 cup white wine 3/4 cup heavy cream pinch of diced shallots salt and pepper to taste 1 pkg frozen puff pastry (I wouldn't dream of telling you to make your own - this is perfectly good) Preheat oven to 425 degrees. Defrost puff pastry according to package directions. Place 2 large snails in 2" x 2" puff pastry squares. Fold corners in and enclose. Place on greased baking sheet and bake in the oven until golden brown, approximately 13-15 minutes. In a saucepan, place the white wine and shallots. Cook over medium high heat until reduced by half. Add the cream and again reduce by half. Remove from heat and add stilton, stirring until well combined. Add salt and pepper to taste. To serve, divide the sauce onto 2 plates and place 3 escargot packets on each. Just the appetizer to serve on a romantic occasion when the dining is a deux! Home Cookin Chapter: Recipes From Thibeault's Table ============================ 24 uncooked jumbo shrimp (about 1 1/2 pounds), peeled, deveined, tails left intact 1/3 cup cornstarch 3/4 teaspoon salt 1/2 teaspoon cayenne pepper 2 cups sweetened shredded coconut 3 large egg whites Vegetable oil (for deep-frying) Pineapple-Apricot Salsa . Butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as for book) and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides. Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping. PINEAPPLE-APRICOT SALSA 1 cup finely chopped peeled cored fresh pineapple 1/2 cup finely chopped red onion 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice 1 1/2 tablespoons minced seeded jalapeño chili 1 small garlic clove minced Toss all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Makes about 1 3/4 cups Note: Original recipe called for 1/2 cup of apricot jam/jelly. I left it out because the pineapple was sweet enough. . Edited from: Bon Appétit Different sauce Made a sauce out of hellmans, sour cream, garlic lime, hot fresh green or red chili pepper and some mango chutney to serve with them instead of the pineapple salsa. Home Cookin Chapter: Recipes From Thibeault's Table ================================ From the California Culinary Academy Crab Layer 1/2 pound crab meat, picked over and flaked 1/4 cup sour cream 1 teaspoon lemon juice 1/2 teaspoon Dijon Mustard Salt and pepper to taste 1/2 teaspoon cayenne pepper 2 large eggs Spinach Layer 2 Tablespoons unsalted butter 2 teaspoons flour 1/2 cup whipping cream 2/3 cup half and half 1 1/4 pounds cooked spinach Drained and squeezed to remove excess moisture 3 eggs 1/2 teaspoon black pepper 1/4 teaspoon ground nutmeg 1/2 teaspoon sugar salt to taste Sauce Mix together, 1 cup mayonnaise 2 tablespoons lemon juice 1 tablespoon finely minced roasted red pepper 1 clove of minced garlic salt and pepper to taste. Clives for garnish . Preheat oven to 375°F. For the crab layer: In a medium bowl combine the crab, sour cream, lemon juice, mustard, salt, pepper and cayenne. Stir in eggs and set mixture aside. For the Spinach layer: Melt butter in a heavy saucepan until foamy. Whish in flour and cook for 3 minutes over medium heat, stirring constantly. Whisk in whipping cream and half-and-half. Bring to a boil and then reduce heat and simmer slowly 10 minutes. Stir occasionally, scraping down the sides and around the bottom as necessary. Mixture will thicken as cooks. Remove from heat and stir in spinach. Let cool. Stir in eggs, one at a time then add black pepper, nutmeg, sugar and salt. To assemble the terrine: Grease an 8 cup loaf pan/terrine pan with butter. Spoon half the crab mixture in the bottom and cover with all of the spinach mixture. Spoon remaining crab mixture over the spinach. Set the terrine in a baking pan and pour 1 inch of hot water into the baking pan. Bake uncovered until golden brown and puffy. Approximately 30 to 45 minutes. Cool on a rack and then refrigerate. To serve, run a knife around the edge and invert on to a serving platter. Slice about 1/2 thick slices and place two on each plate. Decorate plate with a lettuce leaf and place a dollop of the sauce on the lettuce leaf. Garnish with a few chives. Home Cookin Chapter: Recipes From Thibeault's Table ======================= 24 large Prawns/Shrimp 2 Avocados sliced 2 Tablespoons chopped chives 6 leaves of Boston or Butter Lettuce Dressing 1 cup of Mayonnaise (homemade or Hellmans is best) 2 tablespoons lemon juice 1 small fresh red chilli, finely chopped 1 clove of minced garlic (Note: Sometimes I use just hot red pepper flakes and sometimes I roast a fresh red pepper, finely chop and add to the dressing along with the hot red pepper flakes) . Peel and devein shrimp, leaving on tail shell. Cook. Cool and refrigerate Make Dressing by mixing all of the ingredients together. To serve, Place one leaf of lettuce on each plate. Place the shrimp on plate and place one slice of avocado between each shrimp. Drizzle with dressing and sprinkle with chopped chives.

I was googling to find Heart-Healthy recipes and ran across your post. I would like to request the Healthy Eatin' Recipes Vol. 1 if it is still available. Perhaps you've made Vol 2 by now?! Our family has a terrible heart history and I have high cholesterol. Thanks! drake6234@gmail.com