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Old 08-05-2006, 10:50 PM
sue92a sue92a is offline
Junior Member
Join Date: Aug 2006
Posts: 1
Wink My favourite Recipes


* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup HERSHEY'S Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water

1. Heat oven to 350F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.


1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

My other all time favourite is an Indian Chicken curry recipe

Home > Recipes > Indian Non - Vegetarian Chicken Recipes
Indian Non - Vegetarian Recipes

Red Chilli Chicken
Indian Barbequed Chicken
(Murg Tandoori)
Chicken Red Chilli

Chicken (called murgh in India) marinated and barbequed to perfection in a typical north Indian traditional clay oven called "Tandoor".
Change number of people to automatically recalculate ingredient amounts and cooking times.

Serves: 4
Cooking time (approx.): 15 minutes
Style: North Indian (Mughlai) Non-Vegetarian

1 medium (about 800 grams) chicken cleaned and skinned
1 cup(s) yoghurt well beaten
1 teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders
4 whole red chilli(es) made into a paste with a little water
1 tablespoon(s) each of ginger and garlic pastes
2 tablespoon(s) lemon juice
2 tablespoon(s) oil
butter for basting
salt to taste
finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing

Make cuts on the chicken. Apply a mixture of red chilli powder, half of the lemon juice and salt to the chicken and keep aside for about an hour.
Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken and refrigerate preferably overnight or at least for four hours.
1. Skewer the chicken and barbeque it in a hot clay oven (Tandoor) or on an open hot grill for about 12 minutes or till the chicken is almost done.
2. Baste the chicken with butter and roast for another 3 minutes.

Garnish with onion rings, lemon wedges and finely chopped coriander leaves.
* If there is access to a traditional clay oven or a Tandoor, the chicken should be barbequed in it. Alternatively, use an open hot grill.
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