Spaghetti Carbonara Recipe

Spaghetti Carbonara is one of the most popular Italian pasta dishes. This version combines cream, eggs, cheese and bacon. The traditional Italian version omits the cream, but most people in the states are accustomed to having a bit of cream in their carbonara, so we're happy to oblige. Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

Ingredients: 1 lb spaghetti cup heavy cream 4 eggs lb bacon, cut into -inch dice 1 tsp extra virgin olive oil 2 Tbsp chopped Italian parsley Kosher salt and freshly ground black pepper, to taste cup freshly grated pecorino-romano cheese (parmesan may be substituted)

Preparation: 1. Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils. 2. Add the diced bacon to a cold saut pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels. 3. Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente, or tender but still firm to the bite. 4. While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed. 5. Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley. Serve right away, with additional grated cheese if desired.

To Make Citrus Fruit Sangria, You'll Need:

1 Bottle of dry, white wine 2 Tablespoons of brandy 3 Oranges 2 Lemons 2 Limes 1 10 Ounce can of pineapple juice 1 Cup of Club Soda

Cut Citrus Ingredients and Squeeze Juice Into the White Wine Open your wine and pour it into a large pitcher. Take two oranges and cut them horizontally into thin slices. Quarter the slices and add them to the pitcher. Now take one lemon and cut it into wedges. Squeeze out all the juice and then add to the pitcher. You'll do the same thing with one lime. Cut it into wedgessqueeze out all the juice and add to the wine. We're going to use the remaining orange, lemon and lime as a garnish. We'll cut each of these into thin, horizontal slices. Go ahead and move this over to the side. Flavor with Brandy and Chill Before Adding the Club Soda Pour in around 2 tablespoons of brandy. I always do this to taste. The brandy helps bring out the flavors of the fruit. Add your 10 ounce can of pineapple juice, you can substitute orange juice if you prefer. Now, add the club soda just before you serve your sangria. Give it a stir and garnish the top of your pitcher. If you're serving your sangria right away and it hasn't had a chance to chill, add plenty of ice to each glass. Remember to garnish just before serving. You can also keep your sangria up to 5 days in your fridge.

This is how you make citrus sangria. Enjoy!

Fried Calamari Ingredients

You'll need:

2 lbs of cleaned squid; we're using these large squid to make big rings, but you can also use the smaller kind like this - and fry the tentacles, too 1 cup flour 1 teaspoon salt 32 oz vegetable oil 1 lemon for juice

Cooking the Fried Calamari After we have rinsed the calamares, we pat them dry. We cut the calamare into rings of about 1/4 to 1/3inch, like so. Pour the oil into a large, deep frying pan, and heat to about 400 degrees. In a large bowl, mix the flour and salt together. Then, add the calamares and toss, coating thoroughly in flour. When the oil is hot, fry the calamares until they are a golden color - for 3 to 5 minutes. Fry in batches, stirring occasionally. Remove and allow to drain on paper towels. Then, transfer to a dish and squeeze lemon juice over the top and serve. For more information, visit us at Food.About.com.

Escabeche is a popular Spanish-Chinese concotion adapted by Filipinos using local ingredients. It is

normally served with whole fish, deep fried until crunchy and cooked in sweet and sour sauce. I use fish fillet that is baked instead of deep fried. Ingredients:

250 grams tilapia fillets (about two pieces) 2 tsp salt 1 cup panko breadcrumbs 1 egg, lightly beaten cooking spray 1/2 cup vinegar 1 cup water 1/2 cup brown sugar 6 cloves garlic, minced 1 medium onion, chopped 2 tbs sliced ginger, julienned 1 large bell pepper, julienned 1/2 cup celery, julienned 1 medium carrot, julienned 4 stems spring onions, chopped 1 tbs flour

Directions: 1. Season tilapia fillets with salt. Dip each piece into beaten egg and then into panko bread crumbs. Spray with cooking spray and place on baking sheet. Bake at 425F for 10 15 minutes until golden brown. Set aside. 2. To make sauce, mix vinegar, water, sugar and remaining salt and set aside. 3. In a pan, saute garlic and onion until soft. Add ginger and the vinegar mixture. Bring to a boil then add the vegetables. Thicken with flour (or cornstarch ). 4. Place fish fillet on serving dish and pour sweet and sour sauce over while still warm.

Sweet and Sour Tilapia Ingredients:

5 tilapia (cichlid fish) 1 can pineapple (set aside juice); chunks 1 carrot; cut in strips 1 bell pepper; cut in strips 4 cloves garlic; mined 1 onion; chopped 1/2 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 1/2 cup water 2 tablespoons flour Ground black pepper Cooking oil Sweet and Sour Tilapia Procedures: 1. Fry tilapia fish and place in a platter. Set aside. 2. Saut garlic and onion. 3. Add pineapple and carrot. 4. Simmer for 10 minutes 5. Add pineapple juice, sugar, soy sauce, water, flour, salt and water. 6. Simmer until a saucy consistency is achieved. 7. Add bell pepper. 8. Simmer for 1 minute. 9. Pour hot sauce (mixture) on top of the tilapia fish. 10. Serve hot!

MAXS Style Fried Chicken Ingredients: 1 whole spring chicken (cornish game hen) 6 pieces dried bay leaves 1/4 cup chopped cilantro or parsley 4 cups water 3 cups cooking oil 2 tsp salt 1 tsp ground black pepper Cooking Procedure 1. In a steamer, pour the water and bring to a boil. 2. Add the dried bay leaves and chopped cilantro in the boiling water 3. Steam the chicken for 45 minutes 4. Remove the chicken from the steamer and allow the excess liquid to drip. Let the chicken cool down. 5. Rub salt and pepper all over the chicken. 6. In a deep-fryer or tall pot, pour the cooking oil and apply heat. 7. When the cooking oil is hot enough, deep-fry the chicken for about 12 minutes. (If the chicken is not entirely immersed in oil, flip the chicken to fry the other side for another 12 minutes or until color turns golden brown) 8. Remove the chicken from the fryer and allow oil to drip. 9. Serve hot with fried kamote (fried sweet potato). Share and Enjoy!

Beef Caldereta Ingredients:

1 1/2 kilo beef, cut in chunks 1 potato; quartered (fry in 3 minutes) 1 carrot; cut in 1 inch chunks (fry in 3 minutes) 4 cloves garlic; pounded 1 onion; chopped 1 can liver spread or ground liver 1 tomato; quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper; chopped 1 tablespoon ground black pepper 2 stems kinchay (celery); chopped 1/2 cup soy sauce

Cooking oil (Olive oil preferred if available) MSG (optional) Beef Caldereta Cooking Instructions: In a bowl, marinate beef in soy sauce and ground black pepper for 1 hour. In a saucepan, saut garlic and onion. Add the marinated beef, tomato, and kitchay. Continue sauteing until all liquid has evaporated and meat starts to render fat. Add water enough to cover the beef. Boil until beef becomes tender. Add tomato sauce and pickles. Simmer for 10 minutes. Add cheese, peanut butter, liver spread, potato, green olives, and carrots. Simmer for 5 minutes. Drop the bell pepper. Simmer for 1 minute before serving. Serve hot!