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Everyone likes to eat , and if you know me , I like to drink . I especially like to drink while I cook. This page will start with some good recipes if there are any non-take-outer`s out there. At some stage in your life you have to occasionally cook. Chinese , pizza and Mcdonalds just doesn`t cut it : Try em out , let me know how ya liked it

Visit Harvards Study of the food pyramid. The government pyramid is flawed due to some lack of use of current scientific findings , and lobbying. It is also flawed in its diagram , showing a colorful pyramid with no explanations unlike its predecessor which was extremely flawed yet flaunted itself in obvious guise.

1/2/08 - 101 -10 minute simple meals

12/15/07 Xmas Recipes

Amazingly Good Eggnog

"It's taken me several years to perfect this recipe. Now everyone asks, 'When are you making the eggnog?!!' This uses cooked eggs for safety, and you can use more or less rum to taste. It's a bit of work to make, but well worth it. You'll never buy store-bought eggnog again! Enjoy!"

READY IN 6 Hrs 28 Min
Original recipe yield: 12 servings

4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmegu

Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

Visit this site for some good xmas recipes

Chicken dishes

Chicken Supreme
1 can cream of mushroom soup
¼ teaspoon pepper
½ teaspoon salt
4 fluid oz milk
28g grated cheese
4 Chicken breasts

In ovenproof casserole dish mix all ingredients except chicken and cheese bring to a simmer add chicken cover, and cook for 25-30 min. sprinkle with cheese and place under grill until cheese has melted. Serve with boiled cauliflower, boiled potatoes, and fresh baps

Country Roast
Place chicken in an uncovered tin in very hot oven 450f mark 8 for twenty minutes.
Reduce heat to 275f-mark 1 pour 2 fluid oz boiling water into tin. Cover and roast until tender allowing 25-30minutes 470g aprox do not baste. For a crispy skin uncover for the last 30 minutes
Serve with roast potatoes, peas, Yorkshire pudding, and basic brown sauce

Crusty Chicken
1k 200g - 1k430g aprox. Cut into pieces
70g melted butter or margarine
1 teaspoon salt ½ teaspoon pepper
112g golden crumbs

Wash and dry chicken pieces. Mix salt and pepper in melted butter. Dip chicken pieces into mixture then roll in crumbs until well coated. Place skin side up on baking tin lined with foil.
Cook in oven 350f -mark 4 for about 1 hour. Don’t cover or disturb chicken while cooking. Serve with boiled rice and quick pepper sauce

Chicken breast in foil
Sprinkle each breast with salt and pepper. Dip into evaporated milk then roll in flour. Brown in a little butter or margarine in frying pan arrange breasts on squares of foil. Wrap and put into oven Bake in moderate oven for 20-25 minutes 375f-mark 5
Serve with boiled noodles and a sweet and sour sauce 2

Chicken pilaff
750g chicken
375g long grain rice
1 large onion
1 teaspoon garlic puree
¾ teaspoon ginger puree
½ cup plain yoghurt
½ teaspoon pepper
2 teaspoons salt
6 tablespoons butter, or margarine.
1 large bay leaf
5cm cinnamon
1 teaspoon mixed herbs
2 hot chillies

Wash rice and drain. Cut chicken into 2 ½ cm pieces
Slice onion. Heat butter in pan and fry onion until translucent
Add garlic and chicken, and cook until lightly brown.
Add yoghurt and ginger, and stir well
Put rice into pan and add salt, pepper, mixed herbs, cinnamon, and bay leaf
Cover with water 3cm above rice. Dice chillies and add.
Bring to boil, cover and turn down to simmer until rice is tender
Serve with salad and chapati

Rice and Peas - goes good with any meat , real good with jerk chicken or pork - lori just made this for me ( a rare treat.....her actually cooking instead of me)


Serves: 4-5

1 Can Red Kidney Beans


1 Can Coconut Milk
2 Cups of Rice
1 Small onion, chopped
1 clove garlic, chopped
1 chicken bullion
1 sprig thyme
1 tbs butter
1 Whole scotch bonnet pepper

Always maintain two cups of liquid to each cup of rice. Drain the liquid from the can of beans into a measuring cup, add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, chicken bullion, thyme and butter, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 20-25 minutes. Rice should shelly. Remove scotch bonnet pepper before serving.

This recipes can also be made using Gungo(pigeon) peas.



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