Salmon Sarciado

Wow just by simply looking at it, makes me salivating :) Love fishes and all kinds of sea foods. It's a filipino dish to be serve with white rice and green salad .
courtesy of Zeinab V. Salvador 



Ingredients:

1 kilo salmon boneless, skin in tact
1/2 cup chopped onion
2 cups chopped tomato
3 cloves garlic, crushed
2 tbsp oil
salt and black pepper, to taste

Wash fish, pat dry, sprinkle salt and pepper.
Heat oil on medium fire, fry fish both sides, hal-fry only. Set aside.

On the same pan, saute garlic, then onion.. Stir fry till luminous then put tomatoes. Stir, leave till becomes juicy. Season with back pepper and salt. Put back the fish and simmer uncovered for 12 minutes..

N.B. Some may want their fish to be more juicier.. I put 1 tbsp of tomato sauce and a cup of water while cooking the tomatoes before putting the fish. Don't add water when the fish is already cooking, it will become soggy.

Okoy-Okoy (Shrimps Fritters)

Hmmm...This is not mine. A friend contributed this recipe in my page and I just want to share it to some filipinos abroad who want to remember this filipino food. It was posted without a recipe, too bad she's so lazy to jot down the ingredients and method :( ....I've been waiting in my inbox but there was no message. So pliz, if anybody, hey kabayan! pliz share the recipe :D
and this is courtesy of Nhing Yusop

Kangkong

Kangkong for a change...goes well with baked stuffed fish. Kangkong is a watercress edible plant and is abundant in tropical countries like southeast asia. I dont really know what she did but I know this is yummy as my mother cooked it a lot when I was a kid :) courtesy of Adora Abdulkalam Jajurie . As what she said : Ummie they know this...hahahaha... Saute here...saute there...wallah serve it while it's hot... :-P

Heavenly Milo & Oreo Jelly (Agar-Agar Milo Lapis Oreo)

I have accidentally come into her blogs and I saw this recipe. I really love this as I love the gelatine when I was a kid. She has that ability to make the gelatine looks beautiful :)  Warning! This recipe is not mine. I just want to collect it for my future use incase so as just to save time to search. Pliz feel free to check their awesome site:

http://homekreation-recipes.blogspot.com/2012/06/heavenly-milo-oreo-jelly-agar-agar-milo.html

Makes: 8" square

INGREDIENTS:

1 packet / 10g Jelly Powder (Agar-Agar Powder)
750ml Water
160g Sugar
1 can (400g) Evaporated Milk
3/4 cup Milo Powder
1 pack (137g) Oreo Cookies - break into small pieces but keep the sandwich together

METHOD:
1. Place jelly powder and water in a pot & cook until jelly is dissolved.
Add in sugar & cook until sugar is dissolved.
Add in milk, stir well & off fire once boiled.

2. Separate 2 cups of the mixture into another pot & add in Milo powder.
Stir well until milo is dissolved.

3. Pour 1cup of Milo mixture into a square container and let the remaining half warm up on smallest fire.
Let it set slightly on surface before pouring another layer.
Pour the plain mixture on top.
Sprinkle oreo cookies & let is set on the surface.
Pour the remaining milo mixture.

4. Let it set completely at room temperature before chiiling it in fridge.
Serve cold.

TIPS FOR LAYERING:
a. Do not wait until the layer is completely set before pouring the next layer, or else it will not stick. If happened, scratch surface with fork before pouring the next layer.
b. Make sure the mixture is still hot when pouring on the earlier layer so that it will stick well.

Molokhia recipe (Egyptian Cuisine)

Molokhia (corchorus soup) is considered as one of the famous Egyptian meals that you would see in any Egyptian house. It’s really simple and usually served with Egyptian rice, salad, and any kind of meat (chicken, rabbit, or beef).
Ingredients:

  1 cup of minced corchorus plant (molokheya)
  5 cups of any kind of meat broth (chicken, rabbit, or beef).
  6-8 cloves of minced garlic
  2 tbsp butter( I use corn oil)
  1 Tbsp coriander powder or fresh thinly slice coriander
  1 tsp cumin
  salt and pepper to taste

Directions:

Take the corchorus leaves and discard the roots and stem . and wash them very well then drain. On medium heat, add the meat broth in a pot and bring it to a boil. Meanwhile put the drained corchorus leaves in a mixer until it’s minced into very tiny pieces, then measure a cup.

Once the meat broth boils lower the heat then add the minced corchorus, stir and wait until it starts boiling and lower the heat. Don't leave the soup to boil too much or else the vitamin benefits will fly off . Quickly prepare a medium pan, add the butter/Oil and let it heat up a little. Mix the minced garlic with the spices and add it to the heated butter/Oil. Stir until garlic’s color starts fading and starts to turn red then switch the heat off.

Slowly add  the garlic mix to the corchorus pot and stir. The meal is now ready and could be served with rice, meat, and salad or MAHSHI, Egyptian top favorite (stuffed veggies) :)

*  You can then keep it in a plastic bag and store it in your freezer until the next cooking.

Basbousa (Egyptian Semolina Cake)

Basbousa is one of the Egyptian traditional dessert that is really famous in Egypt. Some use almonds in their Basbousa (semolina cake) but my kids prefer them normal so I did not add any of them :)

Batter:

3 Tbsp Ghee or Butter

1 packet of Semolina Mix with coconut

1/2 tsp baking powder

1 cup yogurt

1 cup water

1/2 tsp vanilla

Method:

Syrup:

2 cups water

1 cup sugar

1 lemon

1 Tbsp honey

Method:

Prepare the oven to 375 F Start by making the batter. In a large bowl beat the butter, sugar and vanilla until light and fluffy. Gradually blend in the semolina and the baking powder. Add the yogurt , water and mix well until the batter is smooth. Spread the batter into a greased a 12 inch round or heart shaped pan . Bake for about 35 minutes or until a knife inserted in the center comes out clean.

In the meantime, make the sugar syrup while the semolina cake is in the oven. 

In a saucepan, bring the water, honey and sugar to boil , then squeeze one lemon juice approximately 1 Tbsp and leave the lemon skin in the syrup to boil with the mixture to give it an outstanding taste. Reduce the heat and simmer for 5 minutes then remove from heat and allow to cool. When the cake is cooked, remove it from the oven and pour the cold syrup over the hot semolina cake. Cool, cut and store in the fridge.

Chocolate Sour Cream Cake

Ingredients

1-3/4 cups all-purpose flour
1-3/4 cups sugar
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup butter or margarine, softened
1 container (16 oz.) dairy sour cream
2 eggs
1 teaspoon vanilla extract
FUDGE FROSTING (recipe follows)

Directions

1 Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.

2 Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.

3 Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost with FUDGE FROSTING. 12 to 15 servings.


FUDGE FROSTING

3 tablespoons butter or margarine
1/3 cup HERSHEY'S Cocoa
1-1/3 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla. About 1 cup frosting.
Warning! This recipe is not mine. I just want to collect it for my future use incase so as just to save time to search. Pliz feel free to check their awesome site:
http://www.hersheys.com/recipes/recipe-search.aspx?cid=13&urlCakes-Frostings.aspx

Heritage Chocolate Cake

Ingredients

2/3 cup butter or margarine, softened
1-3/4 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk or sour milk*
CHOCOLATE FUDGE FROSTING (recipe follows)

Directions

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

2 Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add alternately with buttermilk to butter mixture, beating just until smooth. 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 CHOCOLATE FUDGE FROSTING. 8 to 10 servings.

* To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups.

CHOCOLATE FUDGE FROSTING
1/3 cup butter or margarine
2/3 cup HERSHEY'S Cocoa
2-2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

1 Melt butter in small saucepan over low heat; add cocoa, stirring constantly until smooth.(Mixture will be very thick.) Remove from heat; pour into medium bowl. Cool slightly.

2 Add powdered sugar alternately with milk and vanilla, beating to spreading consistency. About 2 cups frosting.

Warning! This recipe is not mine. I just want to collect it for my future use incase so as just to save time to search. Pliz feel free to check their awesome site:
http://www.hersheys.com/recipes/recipe-search.aspx?cid=13&urlCakes-Frostings.aspx

Deep Fried Shrimp

My Deep Fried Shrimp is sure to become a family favorite, too! We start with tender, meaty jumbo shrimp then we dip them in a golden crispy batter. All you do is fry and serve! It doesn't get much easier than that. Pair them with french fries and coleslaw for a delicious meal✿◕‿◕✿.


Ingredients:

1/2 pound shrimp, shelled & deveined
1/4 cup flour
Salt and Black pepper
1 Tsp chili powder
1 Tsp garlic powder
1 Tsp coriander powder
1 Tsp ginger powder
1 egg + 1 tablespoon water, beaten
1/2 bag of bread crumbs
enough oil to cover the bottom of pan


Directions :

Here's how i did it. Mix all the dry ingredients together. Dredge all the shrimp in the flour mixture. Wet the shrimp in the egg-water. Roll the shrimp, coating evenly, in the bread crumbs. Set aside on large plate. Repeat.

Using a fry pan or cast iron skillet, cover the bottom of the pan with oil. Heat over medium-high heat. Cook shrimp on each side until crust in golden brown, up to a minute on each side. It doesn't take long at all to cook the shrimp, so don't walk away from the pan.

Serve with roasted oven fries & onions and YOU'RE READY TO CHOW DOWN!

Egyptian Lentil Soup

 

A yummy soup that uses my favorite lentil. We call it in egypt " Shorbat Ads" ✿◕‿◕✿.

Ingredients:


5 cups vegetable broth or 5 cups water
1 cup dried red lentils
2 cups chopped onions
8 garlic cloves, peeled and left whole
1 tablespoon canola oil
2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon salt
1/3 cup chopped fresh cilantro(optional)
3 tablespoons fresh lemon juice
salt and pepper


Directions:


Add the first 5 ingredients to a large pot; cover and bring to a boil.

Lower the heat and simmer 15-20 minutes or until the lentils are tender.

Take pot from stove burner and set aside.

In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.

Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).

Set spice mixture aside for 1 minute to cool.

Stir spice mixture into the lentil mixture; add cilantro, stir to combine.

You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).

Add in lemon juice; stir to combine.

Rewarm soup in soup pot; season if needed with salt/pepper.


╔═══╗ ♪
║███║ ♫
║ (●) ♫
╚═══╝♪♪Tweet,Tweet ......Bon Appetit ! ✾◕‿◕✾

Egyptian Baked Macaroni Bechamel

It’s a common sight to see this in Egyptian table . Bon Appetit

Ingredients:

1 box penne pasta
1 lb ground beef
1 onion (chopped)
2 garlic cloves (minced)
2 cups blended tomato (i pulse it 2 times only)
1 egg (beaten)
1 dash parmesan cheese (optional)
8 cups milk (cold)(I use 4 milk/4 water)
6 tbsps butter/oil
6 tbsps flour
1 tsp nutmeg (optional)
1 beaten eggs + 1 for the surface
salt
black pepper

 Method:

Prepare pasta according to directions on the box. 2 Saute the onion in a little oil over med high heat until soft. Add garlic and saute another 2 minutes. Add the ground beef and brown. Drain off the fat. Stir in the tomato and simmer over low heat about 10 minutes. Remove from the heat and let it cool. Set aside.

 Method:

Prepare pasta according to directions on the box. 2 Saute the onion in a little oil over med high heat until soft. Add garlic and saute another 2 minutes. Add the ground beef and brown. Drain off the fat. Stir in the tomato and simmer over low heat about 10 minutes. Remove from the heat and let it cool. Set aside.

 TO ASSEMBLE THE DISH:

Mix half the bachamel mixture into the pasta. Put half the pasta covered with the sauce into a 9x13 baking pan. Now layer the entire meat mixture over the pasta. You can top with a sprinkling of Parmesan cheese if you like. Now add the rest of the Pasta to form the top layer. Finally, pour and spread the remaining bachamel sauce over the top of the last layer adding one or two beaten egg on the surface. Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown. Enjoy!

Chicken Sandwich

This was the left over fried chicken we had 4 our lunch yesterday. I decided to shred 'em and made 'em into a sandwich for kid's dinner last night. Try it, ur kids will love 'em ! ♥‿♥

  Ingredients:

2 cups shredded chicken
1 medium onion - cut into squares
2 big tomatoes - cut into squares
3 big bell pepper- cut into squares
4 tbsp soya sauce
1 tbsp curry powder
1 tbsp oregano
1 tbsp chili powder
1 tsp black pepper
2 tbsp ketcup
1 tbsp mustard paste
some celery and mayonnaise for garnish


Toss all the ingredients together in a pan at high fire except the mayonnaise and celery for 5-7 minutes. Bingo ! u have them done ! ^___^. Turn off the fire, and prepare ur bread and do ur sandwich. garnish with celery and mayo !

Pide Recipe

Pide, also known as “Pita” in some countries, is a pizza-like dish, typically served as a part of Turkish, Armenian and Middle-Eastern cuisines. This particular recipe is for the Turkish version of Pide, that comes in different toppings and is served in many of the popular Turkish restaurants worldwide.
 Warning this is not mine...I saved it for my future home baking...and if you are interested kindly click the link:
 http://lola-elise.com/recipes/pide-recipe


 


Yield: 2 large Pides
Ingredients for the dough:

• 1 Tbsp of active dry yeast
• 1 cup of warm milk
• 1 tsp of sugar
• 1 tsp of salt
• 1 egg
• 3 Tbsp of vegetable oil
• 3 cups of all purpose flour

Ingredients for the topping:

• 10 oz of lean ground beef
• 1 medium onion chopped
• 2 cloves of garlic chopped
• 2 Tbsp of butter or vegetable oil
• 1/2 tsp of cumin
• 1/4 freshly ground black pepper
• 1 tsp of salt
• 1/2 cup of curly parsley chopped
• 2 Tbsp of fresh mint chopped
• 2 Tbsp juice of lemon
• 1 medium tomato cubed
• 1 cup of mozarella cheese
• 1+1 eggs (2 total)
• Just a little bit of starch

Directions to make the dough:
Make sure that the milk is really warm. Put the milk in a medium size bowl, dissolve the yeast in the milk, add the egg, sugar, salt, and oil. Mix everything well and add the flour. Kneed a nice, smooth and springy dough.  I precisely measured the amount of flour needed. I hope you will not need more. But if you do, add 1/2 cup or less.


Grease the dough with just a little bit of oil, put a damp cloth over it and cover with another towel. Let the dough rest for 30 minutes.

While the dough is resting, prepare the topping for Pide. Heat the skillet in medium heat, melt the butter, add chopped onions along with chopped garlic and add the ground beef. Add salt, black pepper and cumin. Saute for 4-5 minutes. Once done sauteing, move the skillet away from the oven top and let the meat mixture cool.



Cut the tomato in small cubes and keep aside until you need to use it. In a medium bowl, mix the cooled meat mixture, chopped parsley, chopped mint and lemon juice. Mix ingredients well and set aside. Preheat oven at 400F.

Once the dough is rested, it should double its previous size. Take out the dough to the floured surface, cut into two pieces. This way you will have two large Pides.

Make round balls, set one aside and work with another one. Using a rolling pin, roll an 18 inch, thin oval.


Transfer the oval dough on the baking sheet and pat the dough with just a little bit of starch. This will prevent the dough from getting soaked with the moisture of the filling. Evenly spread half of the meat topping on top of the dough. Place half of the cubed tomatoes on top of the meat topping and sprinkle half of the shredded mozzarella cheese on top.


Fold the sides of the Pide, creating a boat-like shape.

Beat one egg with a fork. Using a pastry brush, brush the sides of the Pide with the beaten egg. Slowly pour the remaining egg over the meat topping evenly.

For the second Pide, I tried a different combination. I added mushrooms and chili peppers. The second egg is used on the second remaining dough. Place Pide in the oven and bake for about 25 minutes OR until golden brown.



This is how the mushroom-topped Pide came out.
Enjoy!
 Bon Appetit!

Potato Stew

Potato Stew

I just love potatoes , and in my laziest times I usually cook this  potato stew with matching cooked plain rice as asian blood still  runs in me :)

Ingredients:

Potato 1
Zucchini 1
Carrots 1
Peas a handful (well it's not clear in the pic)
Onion 1 (cut into small squares)
Tomato puree ( I use 3 medium tomatoes)
salt and pepper

Method:

Heat a deep pot and fry the onions until golden in color. Add the veggies and tomato puree . Stir for 5 minutes then add 3 cups of chicken broth or beef  broth or 2 maggi cubes. Bring to boil and simmer for 5 more minutes. Serve hot .

Chocolate Swirled Chocolate Chip Cheesecake

Ingredients

• 1/2 cup (1 stick) butter or margarine, softened
• 1-1/4 cups sugar, divided
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1/4 cup HERSHEY'S Cocoa
• 2 packages (8 oz. each) cream cheese, softened
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate, divided

Directions

1. 1 Heat oven to 350°F. Beat butter, 1/2 cup sugar and salt in small bowl until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating until soft dough forms. Press dough onto bottom of 8- or 9-inch springform pan.
   
2. 2 Beat cream cheese and remaining 3/4 cup sugar in medium bowl until smooth. Add eggs and vanilla; beat until well blended. Remove 1 cup batter; set aside. Add 1/2 cup small chocolate chips to remaining batter; pour over crust.
   
3. 3 Place remaining chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. Microwave at MEDIUM in 15 second increments until chocolate is melted and smooth when stirred. Gradually add to reserved batter, blending well. Drop by spoonfuls onto batter in pan; gently swirl with knife for marbled effect.
   
4. 4 Bake 35 to 40 minutes until cheesecake is firm and top is slightly puffed. With knife, immediately loosen cake from side of pan. Cool completely. Cover; refrigerate until chilled. Garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings. 

 Warning this is not mine...I saved it for my future home baking...and if you are interested kindly click the link: http://www.hersheys.com/recipes/recipe-details.aspx?id=8620&name=Chocolate-Swirled-Chocolate-Chip-Cheesecake

HERSHEY'S "PERFECTLY CHOCOLATE"

Ingredients

• 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
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
   
2. 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. 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.
   
   VARIATIONS:
   ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
   
   THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
   
   BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
   
   CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
   
   
   "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
   
   1/2 cup (1 stick) 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.

 Warning this is not mine...I saved it for my future home baking...and if you are interested kindly click the link: http://www.hersheys.com/recipes/recipe-details.aspx?id=184&name=HERSHEY%27S-%22PERFECTLY-CHOCOLATE%22-Chocolate-Cake

Cinnamon Sour Cream Cake

Ingredients

• 3 cups plus 2 tablespoons all-purpose flour, divided
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 container (8 oz.) dairy sour cream
• 4 eggs
• 2 teaspoons vanilla extract
• 1-1/4 cups (2-1/2 sticks) butter or margarine, softened
• 1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
• Powdered sugar (optional)

Directions

1. 1 Heat oven to 350°F. Generously grease and flour 12-cup fluted tube pan.
   
2. 2 Combine 3 cups flour, granulated sugar, baking powder and salt in large bowl. Beat sour cream, eggs and vanilla with fork or whisk in medium bowl until smooth.
   
3. 3 Add butter and 1 cup sour cream mixture to flour mixture. Beat on low speed until thoroughly combined; beat 1 minute on high speed. Add remaining sour cream mixture; beat on medium speed until fluffy. Stir together cinnamon chips and remaining 2 tablespoons flour until chips are coated; gently stir into batter. Pour batter into prepared pan.
   
4. 4 Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar, if desired. 12 to 16 servings.

 Warning this is not mine...I saved it for my future home baking...and if you are interested kindly click the link:  http://www.hersheys.com/recipes/recipe-details.aspx?id=6282&name=Cinnamon-Sour-Cream-Cake

Chocolate Lover's Flan

Ingredients

• 1-1/2 cups sugar, divided
• 1/4 cup water
• 3 cups milk
• 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• Pinch of salt
• 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
• 4 eggs
• 3 egg yolks
• Vegetable cooking spray

Directions

1. 1 Heat oven to 325°F.
   
2. 2 Combine 1 cup sugar and water in small heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil without stirring until mixture begins to caramelize, about 5 to 10 minutes. If it darkens in one spot, swirl pan around gently until mixture is a medium caramel color. Immediately pour (about 1 tablespoon) caramel into bottom of twelve ungreased 5-oz. custard cups, ramekins or foil cupcake cups; set aside.
   
3. 3 Combine milk, 1/4 cup sugar, cocoa and salt in medium saucepan, stirring constantly, until mixture comes to a boil. Remove from heat. Add chocolate chips; stir until melted and smooth. Set aside.
   
4. 4 Beat eggs, egg yolks and remaining 1/4 cup sugar with wire whisk in large bowl until well blended. Gradually add chocolate mixture; blend well.
   
5. 5 Lightly spray inside of caramel filled cups with vegetable cooking spray. Carefully divide custard mixture over caramel in prepared custard cups. Place cups in one or two large pans. Pour very hot water into pan to within 1/2-inch of tops of custard cups. Cover with aluminum foil.
   
6. 6 Bake 40 to 50 minutes or until knife inserted in center comes out clean. Remove from oven to wire rack. Remove foil; cool in water bath for 30 minutes. Unmold* and serve warm or refrigerate in custard cups and serve cold. Garnish as desired.
   
   Makes 12 servings
   
   *To serve, run knife around outer edge of cups and invert onto serving plate.

 Warning this is not mine...I saved it for my future home baking...and if you are interested kindly click the link: http://www.hersheys.com/recipes/recipe-details.aspx?id=8233&name=Chocolate-Lover%27s-Flan