Yield: 24, 3 oz. servings 1 Tbsp., 1 /2 tsp. curry powder 1 1 /4 tsps. garlic powder3 /4 cup, 1 1 /2 tsps. vegetable oil 2 Tbsps., 2 1 /2 tsps. lemon juice 2 Tbsps., 1 1 /4 tsps. honey 15 oz. green peppers, chopped 7 oz. green onion, chopped 3 1 /2 oz. red peppers, chopped 10 lbs., 5 1 /2 oz. white rice1 /2 cup, 1 Tbsp. slivered almonds In a skillet over low heat, lightly toast curry powder and garlic powder until aromatic.Be careful not to burn the spices. Remove from heat. In a blender, ...

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