Stuffed Baked Peppers

Ingredients:
1 can tuna
1 small white onion chopped
1/2 cup cooked white rice
bell peppers
spaghetti sauce
salt and pepper to taste
grated quickmelt cheese
breadcrumbs (optional)

Procedure:
Preheat oven to 350 degrees F.ees C).
In a skillet over medium heat, saute onions and tuna. Set aside.
Remove and discard the tops, seeds, and membranes of the bell peppers.
Arrange peppers in a baking dish with the hollowed sides facing upward.
In a bowl, mix the tuna, cooked rice, spaghetti sauce, salt, and pepper.
Spoon an equal amount of the mixture into each hollowed pepper. Top with grated cheese and breadcrumbs.
Bake until the peppers are tender.

Atsara

Atsara/Achara/Atchara is a tangy relish that complements barbeque, fried and fish dishes. The sweetness and sourness of the sugar-vinegar mixture depends on the type of vinegar used.

Ingredients: 
1 fresh green papaya, grated
1 carrot, sliced crosswise
1 red capsicum, sliced lengthwise
1 thumb size ginger, sliced crosswise
1 box 42.5g raisins (optional)
1 cup vinegar
1 cup water
7/8 cup sugar
1/4 salt
1 tsp salt

Procedure:
Mix 150g (1/4 cup) salt to about 4 cups of grated papaya. Squeeze papaya juice with hands at least 3 times. Rinse 3 times.
Mix the papaya with all the other vegetables in a large bowl. Place this mixture in clean dry jars with lids.
In a small pot, boil vinegar, water, sugar and salt for about 5 minutes. Cool mixture.
Pour vinegar mixture into the jars, making sure the vegetables are completely covered with the mixture.
Keep refrigerated when not in use.

Cheesy Spanish Sardines Wheat Pizza Minis

INGREDIENTS:

1 bag store bought pizza bread

pizza sauce

quickmelt cheese

left-over spanish sardines in can or bottle

diced red bell pepper

diced white onions

italian seasoning

PROCEDURE:

Spread pizza sauce on pizza bread. Place shredded spanish sardines, diced bell pepper and onions. Top with gradted quickemlt cheese. Baked for a few minutes until cheese is melted in oven or oven toaster. Serve !

Rellenong Bangus

Ingredients:
1 big boneless bangus (milkfish)
3 cloves of garlic, minced
1 onion chopped
1 small bell pepper, finely chopped (optional)
1 egg
1/4 cup calamansi juice
1 small carrot, finely chopped
1/4 cup soy sauce
4 tablespoons of cooking oil
ham, finely chopped(optional)
raisins
green peas
salt and pepper to taste

Procedure:

Scrape all the meat from the skin of the boneless bangus.
Marinate in calamansi juice, soy sauce and pepper.
Boil the bangus meat in 1/2 cup of water with a little for 5 minutes.
Sauté garlic and onions until slightly brown then add the bellpepper and carrots until tender.
Add chopped ham, cooked green peas, raisins and bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
Add a beaten egg to the sauté and mix well.
Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
Steam for 5 minutes. Let cool.
Fry in oil until golden brown.
Slice slightly diagonal (1 1/2 inch thick) and serve with ketchup.