INGREDIENTS
1 Pound of Shrimp (Peeled & Cleaned)
1 Teaspoon of Canola Oil
1/2 Cup of Onion (Minced)
1/2 Cup of Red Bell Pepper (Minced)
1 Clove of Garlic (Minced)
1 Teaspoon of Ground Cumin
3/4 Teaspoon of Ground Coriander
1/2 Teaspoon of Curry Powder
1/2 Cup of Light Coconut Milk
1 Teaspoon of Sugar (White)
1/4 Teaspoon of Crushed Red Pepper Flakes
1 Tablespoon of Cornstarch
1 Tablespoon of Water
2 Tablespoon of Cilantro (Chopped)

DIRECTIONS
Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes. Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes. Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes. In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

INGREDIENTS
1 c. raw rice
1 onion, chopped
1 sm. jar green olives; optional
1/2 c. chopped green pepper
1 c. tomatoes, plus 1 c. water or 1 can stewed tomatoes, use juice instead of water
1 c. grated cheddar or American cheese
1/2 c. melted butter
Salt and pepper, to taste

DIRECTIONS
Mix above ingredients together well. Pour into baking dish and bake at 350 degrees for 1 hour. Use Pam or spray to grease dish.

INGREDIENTS
3 cups water
1/4 teaspoon salt
1 1/2 cups white rice
4 cups 1% milk
2 cups half & half
2 whole eggs
4 egg whites
1 teaspoon vanilla
1/4 teaspoon salt

DIRECTIONS
Bring 3 cups water and 1/4 teaspoon salt to boil in a 4 quart pot, stir in 1 1/2 cups rice. Cover and simmer until water is absorbed, about 15 minutes. Stir in 4 cups milk, 2 cups half and half, 1 1/2 cups sugar and heat up until steamy (stirring continuously) then reduce to low heat, cover, until mixture looks like thick soup, about 1 hour. Whisk 2 eggs, 4 egg whites, 1 tablespoon vanilla, and 1/4 teaspoon salt in separate bowl then add to rice mixture. Do not let boil; stir about 1-2 minutes on low heat so temperature reaches 160-170 degrees. Remove from heat, may optionally add 2/3 cup raisins. Place rice pudding into Tupperware, cover surface with plastic wrap (adds to creaminess and prevents thick surface), cool about an 1 hour. Sprinkle servings with generous amounts of cinnamon as option.

INGREDIENTS
6 c. (1 1/2 mil.) water
4 chicken breasts
1 cube of soup bouillon
3 1/2 c. white med. grain rice
1 Polish smoked sausage, cut in cubes
1 can (16 oz.) Goya green pigeon peas
2 envelopes of Goya Sazon seasoning
1 can Goya Paella mix
1 can (4 oz.) Goya octopus in olive oil

DIRECTIONS
Place water, chicken and soup bouillon in 4 quart pressure cooker and pressure cook for 30 minutes. Cool down pressure cooker, remove lid and take out the chicken, but keep broth. Add the Sazon seasoning, rice, pigeon peas, paella mix and the cubes of Polish sausage to the broth inside the pressure cooker. Mix or gently stir for 15 seconds to blend ingredients. Place pressure cooker on stove, medium heat and loosely cover with a lid (do not pressure cook; use regular pot lid or aluminum foil. Cook at medium heat for 20 to 30 minutes or until rice is done. (Paella is best served moist, not dry!) Debone the chicken breasts and cut into small strips or chunks; discard olive oil from the octopus can and mix chicken and octopus into the cooked rice mix (do this very gently, and don’t stir rice more than three ties or it will become pasty).

INGREDIENTS
2 cup(s) Basmati rice
4 cups warm water
1″ cinnamon stick broken
2 each of bay leaves and cloves
1 teaspoon(s) black peppercorns
6 medium sized onions finely sliced
4 tablespoons clarified butter (ghee) / butter
salt to taste

DIRECTIONS
Heat the clarified butter (ghee) / butter in a heavy-bottomed pan till hot. Add the whole spices and fry for a few seconds. Add the onion slices and saute for a few seconds on high level. Lower the heat and saute on medium / low level till the onions are transparent and soft. Add the rice and saute for a few seconds. Pour in the warm water and add the salt. Bring to a boil, cover and cook on a low level for about 15 minutes or till the rice is done and all the water has evaporated. Separate the grains of rice with a fork.

INGREDIENTS
1/3 c. chopped green onions
1 c. frozen green peas
2 tbsp. vegetable oil
3 c. cooked long grain rice
1 egg, slightly beaten
3 tbsp. soy sauce

DIRECTIONS
Sauté green onions and peas in hot oil 2 minutes. Add rice and cook until thoroughly heated. Push rice mixture to side of skillet, forming a well in center. Pour egg into well, and cook until set, stirring occasionally. Stir rice mixture into egg; add soy sauce, stirring well.