
	Where results make sense

Topic: Kasha

	Kasha in Russia article at RusCuisine.com
		Kasha was a necessary part of every feast, a symbol of wealth and well-being.
		Baptizing kasha was given to a child with words "kasha is on the spoon, baby will walk soon." Kasha took a very important place at any holiday dinners.
		In general, the assortment of kashas was very large in the Rus: kashas of different consistency with meat, fish, onion, milk, water, sour cream, broth, or different juices.
	www.ruscuisine.com /articles/index.php?article=16 (715 words)

	kasha
		It's not that we didn't have faith in Kasha to pull through, but amputation is a pretty big surgery for a ten year old dog and although the specialist had told us that it would add 4-6 months to her life, we wanted her last days to be happy, comfortable ones, not uncomfortable.
		Kasha was the best friend a person could have asked for, she was loving, protective, fun and most of all she had such a wonderful personality.
		Kasha braved it for almost 4 more weeks, still picking up frisbees on her way out the door into the backyard, still greeting us at the door when we came home.
	k9friends.tripod.com /kasha.html (706 words)

	Kasha - Wikipedia, the free encyclopedia
		Kasha is a porridge made with wheat, buckwheat, oats, millet, rice, potatoes, etc. Kasha is one of the oldest known meals in Eastern European cuisine, at least a thousand years old, and second in its significance only to bread.
		The word "kasha" is commonly used in modern American English to describe roasted whole-grain buckwheat or buckwheat groats, a misnomer.
		One notable example of this is the Russian "Guryevskaya Kasha", which is believed to have been invented by the chef of the Russian Minister of Finance Dmitry Guryev in the early 1800s.
	en.wikipedia.org /wiki/Kasha (309 words)

	kasha-varnishka recipe from FatFree (Site not responding. Last check: 2007-10-13)
		Cook the kasha, stirring them, until the grains are dry and separated.
		Add the broth (or whatever), salt, pepper, cover the skillet and simmer the kasha for 10 to 15 minutes or until all the liquid is absorbed.
		Note: Kasha is usually coated with egg or egg white before toasting so that it maintains its shape better.
	www.fatfree.com /recipes/grains/kasha-varnishka (178 words)

	CIAKids : For Kids : Kasha with Spicy Maple Pecans
		Kasha, which is toasted buckwheat groats, has a delicious nutty aroma and flavor.
		The kasha is coated with egg white before cooking in order to prevent it from lumping once the liquid is added.
		Combine the egg white and kasha in a saucepan and cook over low heat, stirring constantly, until the kasha is evenly coated and the egg white is dry, about 2 minutes.
	www.ciakids.com /forkids/kitchen/russia/kasha.html (252 words)

	Kasha Varnishkes - Buckwheat Groats with Bow-Tie Pasta Recipe - Food Reference Recipes
		In fact, kasha is not a grain at all, but rather a part of buckwheat's fruiting seed.
		Kasha was indispensible to the Jewish peasants of Eastern Europe, because the buckwheat plant grows in poor soil and difficult weather while providing an excellent source of fiber and cheap protein.
		Kasha has served as the filling for a wide variety of Jewish foods, but is most widely known for its role in kasha varnishkes.
	www.foodreference.com /html/kasha-varnishkes.html (524 words)

	kasha recipe from FatFree (Site not responding. Last check: 2007-10-13)
		Date: Thu, 20 Oct 94 10:16:37 EDT From: mk (DOC@VTVM1.CC.VT.EDU) Kasha I don't know how "new" this is, but I fixed this the other night and it was quick and delicious.
		Take the kasha pot off heat and hold it away from yourself, and pour in the simmering flavored broth (it can really spatter if you leave it over heat while adding the hot broth to the hot kasha.) Stir once, put over low heat, and let it simmer for about 15 minutes.
		We had this with a baked butternut (I think) squash and small green salads for 3 adults and couldn't finish it, which was great as it provided me with kasha leftovers to reheat for next day's (still delicious) lunch, from just 1 cup of raw kasha.
	www.fatfree.com /recipes/grains/kasha (317 words)

	Max Krimmel - Kasha Guitars
		Michael Kasha, a biophysicist at Florida State University, became interested in the classical guitar.
		Kasha was not a luthier and needed the skills of one in order to see and hear his design innovations realized.
		I attended a lecture given by Kasha at the University of Colorado-Boulder in 1973.
	www.maxkrimmel.com /Guitars/Kasha/Kasha.html (468 words)

	Kasha, Bean & Corn Tacos
		In a large saucepan, over high heat, cook and stir kasha until hot and slightly toasted, about 2 minutes; remove to a bowl.
		Stir in beans, corn and salt; cook until kasha is tender, about 3 minutes longer.
		Kasha, Bean and Corn Chili: Add 1 can (16 ounces) whole tomatoes in juice, chopped, and an extra 1/2 cup boiling water with the beans and corn.
	www.thebirkettmills.com /recipes/kashatacos.htm (159 words)

	Flavor Profiles--Kasha
		Kasha (buckwheat groats) is easily recognizable for its distinctive nutty flavor.
		It is the fruit of a plant related to rhubarb, although it is often mistaken for a member of the grain family.
		Because it’s quick-cooking, kasha is great served as a side dish, used for stuffing, or enjoyed alone as a salad.
	www.cookinglight.com /cooking/flavorprofiles/kasha.html (75 words)

	[No title]
		Kasha has reached the top of every field that he has lent his talents to as a writer, producer, composer, motivational speaker and executive.
		The incredible quality Al Kasha has is that he stays current, by continuing to have hit chart records in all fields from 1960 with Bobby Darin to 2005 with country star Sherrie Austin, spanning five decades. The huge success of his song “Streets Of Heaven” was honored as the number one country/Christian record.
		Al Kasha has recently launched his international film scoring operations under the sudsidiary banner of Golden Statue Music comprised of a Global Music Team of the entertainment industry's finest digital music experts.
	www.alkasha.com (480 words)

	The North Face - Athletes - Kasha Rigby
		Kasha Rigby has skied since she could walk and began telemark skiing as a teenager.
		Kasha joined The North Face Ski Team in 1995 and has since brought her skis all over the U.S., Canada, South America, New Zealand, Russia, Asia, Europe, India and even the Middle East, skiing first descents of some of the world’s most revered peaks, including the Five Holy Peaks in Mongolia.
		It seems as if Kasha is always packing her bag for a new adventure, a lifestyle that has its pros and cons.
	www.thenorthface.com /na/athletes/athletes-KR.html (337 words)

	Kasha Varnishkes (Site not responding. Last check: 2007-10-13)
		Kasha is coarse buckwheat; varnishkes are bowtie-shaped egg noodles.
		Mix the egg and the kasha until the groats are well-coated, then heat until dry in a warm frying pan.
		Combine cooked kasha and varnishkes, sauteed stuff, butter, salt, and sesame seeds in one or two large casseroles; mix thoroughly.
	www.cse.wustl.edu /~jbuhler/kasha.html (258 words)

	Kasha (via CobWeb/3.1 planetlab2.netlab.uky.edu) (Site not responding. Last check: 2007-10-13)
		Kasha is a wonderful side dish, and in larger portions can be a great meatless (but not vegan) main course.
		Simmer 8 - 11 minutes until kasha kernels are tender and liquid is absorbed.
		Begin preparing Kasha as in first recipe, and when you add the boiling liquid, add the vegetables, stir lightly, cover and simmer for 8-11 minutes until kasha is done.
	www.jewish-food.org.cob-web.org:8888 /recipes/kasha.htm (193 words)

	Food Product Design: Design Applications -August 2001 - Kudos to Kasha
		But kasha, a roasted, nutty-flavored buckwheat groat (the hulled, crushed kernels) native to Russia, is finding its way into more American homes and foodservice operations.
		Because kasha is not very well known, it makes a great choice when creating unique dishes for the more adventuresome consumer.
		Kasha can be used in paella, stir fries, tacos, stews and soups, though chefs can experiment to create more exotic dishes and signature items.
	www.foodproductdesign.com /archive/2001/0801da.html (503 words)

	Michael Kasha (Site not responding. Last check: 2007-10-13)
		Kasha is one of the original founders of the Institute of Molecular Biophysics.
		Kasha, M., Sytnik, A. And Dellinger, B., "Solvent Cage Spectroscopy," Pure and Appl.
		Khan, A. And Kasha, M., "Singlet Molecular Oxygen in the Haber-Weiss Reaction," Proc.
	www.chem.fsu.edu /faculty/kasha.htm (448 words)

	KASHA WITH ZUCCHINI AND RED BELL PEPPER Recipe at Epicurious.com
		In a bowl combine the kasha and the egg, stirring to coat the kasha well with the egg, transfer the mixture to a deep skillet with a lid, and cook the kasha over moderately high heat, stirring and breaking up the lumps, for 2 to 4 minutes, or until the grains are separated.
		While the kasha is cooking, in a skillet cook the onion, the garlic, and the bell pepper in the remaining 2 tablespoons oil over moderately low heat, stirring, until the vegetables are softened.
		Stir the vegetables into the kasha and serve the kasha with a dollop of the yogurt.
	www.epicurious.com /run/recipe/view?id=13571 (466 words)

	Cooks Recipes \| Kasha Varnishkes Recipe (Site not responding. Last check: 2007-10-13)
		The trick to a good kasha varnishke is to toast the whole-grain buckwheat groat well over a high heat for 2 to 4 minutes until you start smelling the aroma of the kasha.
		Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.
		When the kasha is ready, combine with the noodles.
	www.cooksrecipes.com /holiday/kasha-varnishkes-recipe.html (457 words)

	[No title] (Site not responding. Last check: 2007-10-13)
		In the meantime, add 2 slightly beaten eggs to 2 cups Kasha and stir until all the kernels are evenly coated.
		On high heat constantly flatten and stir the egg-coated Kasha with a fork or wooden spoon for 2-4 minutes or until the egg has dried and the Kasha kernels are very hot and mostly separate.
		Kasha should be fluffy and dry when done.
	www.jewishjewels.org /recipes/kasha.htm (175 words)

	Bootcamp Buddies - Weight Watchers Support Forum - What is Kasha? (Site not responding. Last check: 2007-10-13)
		(The word kasha, or kasza, commonly applied to roasted buckwheat groats, comes from the Slavic languages.) In the United States, this grain is considered a minor crop, mostly grown in Pennsylvania and the Finger Lakes region of New York.
		The various forms of buckwheat are available in health-food stores; kasha can be found in the pasta and grain section in your supermarket.
		The package directions on kasha instruct you to saute the grains with a beaten egg and fat before adding liquid and simmering the kasha, but this step can be eliminated: Simply cook the grain as you would rice.
	www.healthdiscovery.net /forums/showthread.php?t=70646 (951 words)

	Kasha Varnishkes recipe? - Chowhound
		To make the kasha, follow the pilaf directions on the box of Wolf's kasha which is commonly found in grocery stores (coating the kasha in egg etc) and be sure to add plenty of onions, and i throw in some mushrooms.
		First you rinse the kasha, spred out on a towel and allow to air dry overnight - kasha, especially if it is bought from a bulk bin, is very dusty/dirty.
		Classic kasha varnishkes: For the kasha -Use medium or coarse - the directions on the Wolf's kasha box are a good starting point - but, keep stirring the kasha and egg in the pan until the kasha is almost white, then add liquid (doesn't have to be hotter than room temp).
	www.chowhound.com /topics/show/335019 (711 words)

	Kasha Guitar Bracing Design
		The Kasha Guitar represents a major effort to improve upon the traditional classical guitar.
		This unfortunate trade-off is enforced by the limitations of a design basically settled upon in the 1870’s, with only subtle changes in internal structure and materials since then.
		While he earned Doctoral degrees in three disciplines, Dr. Kasha’s astonishing intellect became focused on applying modern scientific theory, exact tools of measurement, and new construction materials, to develop a radically re-designed and potentially far more capable “classical” guitar.
	www.jthbass.com /kasha.html (791 words)

	"Buckwheat grain - Kasha & Noodles"
		Add the mushrooms to the skillet and cook, stirring occasionally, for 5 minutes or until the mushrooms are lightly browned and their juices have evaporated.
		Push the mushroom - onion mixture to one side of the skillet, add the kasha-egg mixture to the other, raise the heat to high, and stir the kasha until the grains have separated - about 4 minutes.
		Cover, reduce the heat to moderately low, and cook, stirring occasionally, for 15 minutes or until the kasha is tender.
	www.naturesrice.com /Kasha.html (226 words)

	Kasha Varnishkes with Mushroom Gravy Recipe - Peter Berley \| Food & Wine (Site not responding. Last check: 2007-10-13)
		Kasha varnishkes are a classic Jewish dish from Russia and Eastern Europe made with bow-tie pasta and buckwheat groats.
		Add the kasha and 1/2 teaspoon salt, cover and cook over low heat until the water has been absorbed, about 10 minutes.
		Reheat the kasha, stirring in some of the reserved cooking water to loosen it.
	www.foodandwine.com /recipes/kasha-varnishkes-with-mushroom-gravy (294 words)

	All Inclusive Vacations at an Undiscovered Paradise - Hotel Kasha - Caribbean coast of Costa Rica (via CobWeb/3.1 ... (Site not responding. Last check: 2007-10-13)
		At Hotel Kasha your vacations are far from the over-crowded, noisy, overpriced "tourist" spots.
		Hotel Kasha is everything it said it would be and more.
		My wife and I were treated royally at Hotel Kasha from the minute we arrived until the day we left.
	www.costarica-hotelkasha.com.cob-web.org:8888 (411 words)

	KASHA VARNISHKES AT WOLFF'S IN NEW JERSEY Recipe at Epicurious.com
		For the most part, I stuck to the recipe; my most significant departures were chopping (instead of slicing) the onions, and adding chicken fat, salt, margarine, and pepper liberally to taste at the end.
		I also top the kasha with the fried onions instead of cooking them along with the kasha.
		I did notice that I need longer than 10 or 15 minutes till the kasha is fully steamed.
	www.epicurious.com /recipes/recipe_views/views/40010 (878 words)

	Kasha Pilaf (Site not responding. Last check: 2007-10-13)
		Kasha is toasted buckwheat groats and is actually not a grain, but it looks, cooks and tastes like grains.
		Notes: The amounts of kasha to liquid is based on the brand of kasha I use.
		I add herbs and spices to compliment the entree with which I am serving the kasha.
	teriskitchen.com /pasta/kasha-a.html (313 words)

	Cooks.com - Recipes - Kasha
		Cook 1 cup buckwheat (Kasha) into 2 cups...
		In medium bowl, pour boiling water over kasha, butter and chocolate;...
		Stir in the kasha until coated with oil.
	www.cooks.com /rec/search?q=kasha (81 words)

	Vegan / Vegetarian Diet: Kasha Varnishkes Vegan-Style
		Immediately turn down heat and simmer kasha uncovered until liquid is absorbed.
		While kasha is simmering, place oil into now empty skillet and heat.
		I made a whole box of kasha which is double the recipe.
	vegweb.com /index.php?topic=8789.0 (173 words)

	Kasha and Noodles with Caramelized Onions Recipe - Russ Pillar \| Food & Wine (Site not responding. Last check: 2007-10-13)
		TOTAL TIME: 1 HR Nutty kasha, or buckwheat groats, is a classic Russian dish and a Passover staple.
		In another bowl, stir the kasha with the egg.
		Reduce the heat to low; simmer until the stock is absorbed and the kasha is tender, 10 minutes.
	www.foodandwine.com /recipes/kasha-and-noodles-with-caramelized-onions (276 words)

Try your search on: Qwika (all wikis)