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 (...