SHRIMP TACOS (Mexican) 1 lb. shrimp ¼ c. cilantro, onion, garlic purée * 1 16-oz. can diced tomatoes and/or tomato sauce 1 packet Goya Sazon 1/8 c. olive oil 2 c. finely shredded cabbage or lettuce 1 jar Valentina sauce Mexican cheese, crumbled 1 pkg. soft flour tortillas or hard-shell corn tacos Combine first five ingredients and sauté until shrimp turn pink. Remove from stove. Fill tacos. Top with cheese, Valentina hot sauce and shredded cabbage. *Cilantro, Onion & Garlic Purée 1 bunch cilantro, 1 medium onion, 5 cloves of peeled garlic Pulse in food processor; pour into gallon plastic bag, flatten mixture in bag and freeze for future use. Pop off chunks as needed.   HALUSHKI (enjoyed in Russia and Eastern Europe countries) 1 pkg. egg noodles (cook according to pkg. directions, set aside) 1½ chopped onion 1½ c. shredded cabbage 1 lb. pkg. kielbasa 1 handful chopped flat-leaf parsley ½ c. olive oil ½ stick butter (option...