cooked with the great chef

Ingredients : 
2 C. warm water (110° - 115°), 5 t. yeast
1 T. sugar, 1/3 C. oil
2 t. salt, 3 T. semolina flour
1 C. all purpose flour
5 to 6 C. bread flour
Add 1/4 C. of the water to the yeast and sugar. Let set 5 minutes; the yeast should start to bubble.
Add flours, salt, oil and yeast mixture to a large bowl and mix well. Place dough onto a floured board and knead until the dough is smooth and satiny. (about 10 minutes) Let rise until doubled in a covered, greased bowl.
Sauce:
2 T. garlic, 2 T. olive oil
1 28 oz. can plum tomatoes
3 T. tomato paste
1/2 C. onion minced
1 1/2 t. basil, 1 t. oregano
1/2 t. salt, 1 t. sugar
2 t. red wine (optional)
Saute garlic in oil to soften. Add the rest of the ingredients to the pan and and simmer until sauce thickens. (about 20 minutes)

Filling:

1 lb. Italian Sausage, 1/2 lb. mushrooms
12 oz. pepperoni, 1/2 C. sliced green peppers
1/2 C. sliced thin onion
1 1/2 lbs. mozzarella cheese
1/3 C. parmesan cheese freshly grated
3 t. cornmeal

Directions :

Lightly oil a 12 inch deep dish pizza pan with oil. Sprinkle lightly with cornmeal.
Deflate dough and roll out 2/3 of it into a 16 inch large circle. Place in dish letting it overhang the edges. Spoon in 1/2 of sauce. Add the Italian sausage, mushrooms, green peppers and onions. Top with half of the cheese.
Roll out remaining dough and place on top of the filling. Crimp edges together, including the overlapped crust.
Bake 25 minutes at 400°F. Add remaining sauce and cheeses to the top of the pizza. Cook another 10 minutes until golden and sizzling. Let set 10 minutes before cutting. 

Ingredients:
300gr the smoke skipjack shredded
2 big fangs of the measurement garlic, the refined slice
5 items of the shallot, the refined slice
2-3 red chillis big discarded the seed, cut rather wide
2-3 green chillis big discarded the seed, cut rather wide
1 measurement tomato was, slices
2 human resources of soy sauce of the salt fish, adequate pepper
Directions:
1.Stir-fry the garlic until fragrant, put the shallot, the red and
  green chilli, tomatoes, cooked until withered
2.Give fish soy sauce, stirred
3.Put the fish, added salt and pepper,Stirred level
4.Tasted.If has OK, Adopted
5.Served.

Ingredients :
1 lb. lean ground beef
2 cloves garlic, minced
1 can (14-oz.) beef broth
1 medium onion, thinly sliced
1 cup uncooked rotini pasta
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
1 can (15 oz.) Italian-style tomatoes, with juice (do not drain)
2 cups broccoli florets or 1 package (10 oz.) frozen broccoli, thawed
3 ounces shredded Cheddar cheese or grated Parmesan cheese
instruction :
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the portion : 4 people
of materials:
850 gram the head of the large-scale fish, the piece was 2 
10 sheets of the bay leaf 
1 stick of lemon grass,
bruised  1 sheet of the pandanus leaves, very torn,
the bunch  750 cc coconut milk 
2 tablespoons of the grater coconut, sangrai, pounded soft 
3 tablespoons of oil 
5 vegetables star fruits, the crack was 2 
1 tablespoon of the small orange juice  
2 teaspoons of salt 
15 red chillis 
1 cm turmeric, minced 
1 cm ginger, minced 
7 shallot fangs 
3 garlic fangs 
1 tablespoon of coriander, sangrai 
1/2 the teaspoon of caraway seeds, sangrai 
1/4 the teaspoon of the sweet dill, sangrai 
1/2 the teaspoon of ground pepper 
1 tablespoon of acid
The instruction:
smeared the head of the large-scale fish with the small orange juice
and 1/2 the salt recipe through to level, let 1/2 the hour, tiriskan,
then smeared with the coconut pounded through to level, eliminated.
Refine the red chilli, turmeric, ginger, the shallot, the garlic, coriander,
caraway seeds, the sweet dill, ground pepper, acid, and 1/2 the salt recipe.
Heat oil, stir-fryed the spice that was refined, lemon grass,
and the pandanus leaves through to fragrant, then pour into coconut milk, stirred level, boiled.
Put the bay leaf, the vegetables star fruit, and the head of the large-scale fish as well as the coconut pounded,
stirred level, then cooked with fire was until completely ripe
and broth was rather oily while occasionally was stirred, adopted.

Ingredients :
1. 2 1/4 lbs chicken wings
2. 4 cups vegetable oil
3. 1/4 cup butter
4. 5 tbs Frank- Durkees red hot cayenne pepper sauce
5. 1 stalk celery
6. blue cheese dressing

Instruction :
Trim and separate the wing bone from the drummette.
Heat the oil to 370 F. Deep fry the wings a feww at a time. 10 minutes each batch. Be sure to maintain the oil at the set temperature.
Reserve hot in the oven.

Melt butter in a saucepan and add the hot sauce.
Toss the chicken wings over the sauce to coat.
Place chicken wings in a saucepan and broil wings for 3-5 minutes.
Make sure the wings do not get burned.

While wings are cookin, cut celery into sticks.
Blue cheese dressing is to serve as a dip for both the wings and celery.

Place the chicken wings in a serving bowl and serve them with the celery and dip.