Instructions:

1. If you want to use the dough at once, pre-heat the oven you will use for baking to 375F (190C).
2. In a large bowl for mixing, add in 3 cups flour, 1 tablespoon sugar, salt and active dry yeast. Add in warm water and oil and mix it well until you form smooth and consistent dough. Roll and spread the dough on a large pizza pan.
3. You can now add the pizza ingredients that you like and start making your own pizza. Bake the pizza for 20 to 25 minutes to achieve a crispy and chewy crust.
4. If you will not use the pizza dough at once, you can cover the dough in tightly using a plastic wrap and let it chill. This will also allow the dough you made to raise and double its size. Before you use chilled pizza dough, you need to punch it down lightly and roll it again before you add in your pizza toppings of choice.

Instructions:

1. Make white sauce by melting butter in a saucepan and mixing in flour, salt, and pepper.
2. Stir mixture constantly until it becomes smooth and bubbly. Keep the heat to a minimum.
3. Remove mixture from heat and pour in milk.
4. Cook mixture again until it boils. Keep stirring for a minute. By this time, the mixture should be thick enough to stick to the back of a spoon.
5. Add the chicken and continue stirring until the sauce is very smooth.
6. Add salt and pepper to taste.
7. Remove mixture from heat and let it cool. In an ungreased pan of 8x8x2 inches, spread mixture evenly. Cover with wax paper and let it sit in the chiller for up to 3 hours.
8. Cut the mixture into 12 pieces and roll each into a ball.
9. Beat egg and blend with water. Dip each ball into egg mixture then roll in bread crumbs until covered.
10. Cover croquettes and let them chill for another 2 hours.
11. Heat at about 3 inches of cooking oil in a heavy skillet to up to 365 degrees. Cook croquettes until light brown or until so desired.
12. Drain croquettes on paper towels and bake in 365 degrees to keep them warm.

Instructions:

1. In a small bowl, mix yeast and warm water together and set aside for five minutes. Add two cups of flour and stir until dough becomes smooth. Cover in a damp, clean towel, and leave in a warm area. Allow it to ferment for around 2 days, but don’t forget two stir it occasionally.
2. Combine the milk powder, sugar, salt, butter, the remaining water and the remaining flour. This will form dough, but do not knead it! Cover it once again and wait for one to two hours, or until the dough has doubled.
3. Place dough into a floured working surface and punch it down. Divide it into two equal parts, and shape into round pieces.
4. Grease your baking pan and sprinkle in cornmeal. Place your dough onto the pans, and cover. Set aside for another 30 minutes. Draw an X mark on top of the dough. Bake them at 350 degrees F for around 40 minutes or until it turns golden brown.

Serve.

Instructions:

1. Make the batter by mixing the flour, cornmeal, sugar, baking powder, salt, and bacon drippings in a large bowl.
2. In a heavy skillet, pre-heat oil up to 365 degrees.
3. Stir and make a well in the center of the batter. Add the egg, buttermilk, and baking soda into the center then mix everything thoroughly until smooth.
4. Let the hotdogs dry. Use paper towels to pat them if needed.
5. Stick barbeque sticks into the hotdogs and dip them in the batter one by one.
6. Dip a few hotdogs at a time into the hot oil and let them fry until golden brown or as crisp as you want them.
7. Drain on paper towels to get rid of excess oil.

Instructions:

1. Start by preparing the oven and baking sheet. The oven must be preheated to 420 degrees Fahrenheit and the pan should be lined with parchment paper.
2. Melt the butter in water and wait for it until the mixture comes in full boil.
3. Turn off the heat, and then add the flour while stirring vigorously.
4. Once the mixture becomes smooth, continue cooking over low heat. Remember to stir continuously to prevent the batter from sticking at the bottom. Wait until the mixture is firm enough to form a soft ball.
5. If the desired texture and consistency of the mixture is acquired, transfer it a bowl and continue agitating it with the use of a mixer and a paddle attachment. Let the batter cool down to 140 degrees Fahrenheit.
6. While the batter is cooking, whisk the eggs and the egg whites together.
7. Gradually add the egg mixture to the cooled cream puff batter.
8. Once you obtain a smooth and consistent mixture, spoon out the batter and drop them on the baking sheet.
9. Bake the cream puffs until you acquire a golden brown color.

Instructions:

1. Drain the clams and set aside ½ cup of clam broth for the batter.
2. Combine all ingredients and mix well.
3. Let eggs and milk reach room temperature then mix them into the batter. Blend well
4. Heat some oil in a heavy skillet for up to 360 degrees. Take a few spoonfuls of the batter and let them fry. Adjust the heat as needed; do not let the oil become too hot as this will burn the clam cakes.
5. You will know when the clam cakes are cooked when they float to the surface. Drain them on brown bags or paper towels and let them cool.
6. Garnish with a few sprigs of parsley or lemon slices and serve with chowder or tartar sauce.

Instructions:

1. Make the yeast mixture by combining the warm milk, yeast and a pinch of sugar.
2. Stir and let it sit for at least 5 minutes.
3. In a separate bowl, combine the all purpose flour, mashed potatoes, salt and ¼ cup of sugar.
4. Combine the two mixtures and add 2 tablespoons of oil to form a dough.
5. Knead the dough in a floured surface for at least 3 to 5 minutes.
6. Spread the dough into at least ½ inch thick and cut donut shapes out of it.
7. Start heating the oil into 350 degrees Fahrenheit and set the donuts aside to let it rise for at least 10 minutes.
8. Deep fry the prepared dough until golden brown and put on a wire rack to cool.
9. Once cooled, you are ready to coat your donuts with the topping of your choice.

Instructions:

1. In a large mixing bowl, put all the dry ingredients together and set aside.
2. Beat the egg then pour water in. Make sure that ice cubes have already melted before adding. Continue beating egg until mixture becomes light and fluffy.
3. Add sake to egg mixture.
4. Using a strainer, sift flour mixture and add into egg mixture.
5. Stir the entire mixture but not so thoroughly. A lumpy batter is best for tempuras.
6. Roll shrimps, chicken, or vegetables into batter and deep fry until light golden brown or so desired. The light, crispy texture is a result of cooking cold batter in hot oil.
7. Drain tempuras in paper towels and serve in doilies or white lace.

Instructions:

1. Mix beer and seltzer water or club soda in a blender.
2. Add pepper, salt, mustard powder, onion powder, and oil. Blend all ingredients together for a few seconds.
3. Sift flour into the batter and blend until it has the consistency of pancake batter.
4. Pour a tablespoon or two of water to lighten it up if mixture is too thick.
5. In a large, shallow bowl, beat egg until light and fluffy. Pour batter from the blender into beaten egg and mix.
6. To complete onion rings dish, take large, sweet onions and slice into rings. Soak onions in milk for 10 minutes then drain. Dust on some onion powder, then roll in batter until coated with a thin layer.
7. Fry onion rings in medium heat for two minutes or until golden brown. Turn rings once for even cooking.

Instructions:

1. Peel potatoes and boil for 20 minutes. Drain the water and let potatoes sit for a few minutes. Do not allow potatoes to cool.
2. Sprinkle salt and nutmeg to potatoes. Add butter and mash. Pour milk slowly into potatoes and keep mashing until smooth but stiff.
3. Add the egg yolk. This will make mashed potatoes sticky.
4. Add flour and continue mashing until mixture is stiff and firm again.
5. Scoop spoonfuls of mashed potatoes and form into balls, rolls, or discs, depending on your taste. Place them on a board and let chill in the fridge for at least 30 minutes.
6. Dip croquettes into beaten egg then roll in bread crumbs until coated entirely.
7. Heat oil in a skillet up to 350 degrees Fahrenheit. Deep fry croquettes for 2 minutes or at least until golden brown. Handle each one carefully to avoid crumbling.
8. Drain potato croquettes on paper towels and serve while hot.