The document provides instructions for making a mackerel curry, including sautéing onions and spices like cumin, ginger, and chili powder in ghee, then adding tomatoes and water to make a sauce before cooking 500g of sliced mackerel steaks in the sauce. The mackerel is cut into 1cm thick steaks and added to the onion and spice sauce mixture before being cooked.

3.  2 cups 1% low-fat milk
 2 teaspoons salt
2 lbs boneless pork chops (8 in total, about 1/2 inch
thick)
 3 1/2 cups fresh breadcrumbs
 1/2 teaspoon garlic powder
 1/2 teaspoon dried rosemary
 1/2 teaspoon dried thyme
 1 teaspoon salt
 2 tablespoons olive oil
 2 tablespoons butter

4. 1
In a large shallow dish, like a 9x13 pan, stir together milk and first amount of salt.
2
Add pork chops (you could use bone-in chops, if you wish) and marinate (if you want to call it that; it's more of a milk
brine methinks), covered and in fridge, for at least one hour (maximum 4 hours).
3
Turn chops once, halfway through marinating/brining time.
4
When ready to cook chops, preheat oven to 200F and have ready an ovenproof platter.
5
In a shallow dish (like a pie plate), combine freshly made bread crumbs (grind bread in food processor to make crumbs;
you'll need about 8 slices) with garlic powder, rosemary, thyme and remaining amount of salt.
Remove chops from milk and let excess milk drip off, then dredge chops in bread crumbs, lightly patting crumbs onto
both sides of chops so they adhere.
7
Place breaded pork chops on a tray, keeping chops in one layer.
8
In a large 12-inch skillet over high heat, place butter and oil.
9
Saute chops, 2 1/2 to 3 minutes per side only.
10
DO NOT OVERCOOK, do not crowd chops in skillet, and turn only once; chops should be golden brown and just cooked
through.
11
Place cooked chops on platter and keep warm in preheated oven.
12
Cook remaining chops (you may have to do 3 batches, depending on the size of your pan and how many chops you do);
add more oil and butter to pan if necessary (it likely will be).
13
I recommend serving with applesauce.

6.  4 lbs pork loin roast
 2 tablespoons honey
 1 tablespoon soy sauce
 1 tablespoon wine vinegar
 1 teaspoon dry mustard
 1 teaspoon salt
 1 teaspoon garlic powder
 1/2 teaspoon white pepper

7. 1
Place roast, fat side up, in foil lined roasting pan.
2
Mix remaining ingredients and brush on all sides of roast.
3
Cover with foil and bake at 325°F for 2 1/2 hours basting
frequently.
4
Uncover the last 45 minutes to brown roast.
Read more at: http://www.food.com/recipe/company-
pork-roast-23939?oc=linkback
Read more at: http://www.food.com/recipe/company-
pork-roast-23939?oc=linkback

9.  Servings:
3
 Units: US | Metric
 1/2 cup chopped onion
 2 tablespoons olive oil
 2 -3 garlic cloves
 2 tablespoons Worcestershire sauce
 1/2 cup water
 3/4 cup ketchup
 1 teaspoon chili powder
 5 -6 pork chops (bone in preferred)
salt and pepper

10.  1
Cook onions in oil until lightly brown.
2
Add garlic, Worcestershire sauce, chili powder, water,
ketchup and salt and pepper.
3
Cover and simmer the sauce for 10 minutes.
4
Arrange pork chops in crock pot, pour sauce over the chops.
5
Cover and cook on LOW HEAT for 6-7 hours.
6
I find that the longer you cook them, the more tender they
are.
7
I normally serve them with mashed potatoes and a
vegetable. I put the sauce over the mashed potatoes(yummy

12.  1 1/2 cups breadcrumbs (I use Progresso garlic and
herb)
 1 cup grated parmesan cheese
 1 tablespoon dried rubbed sage
 1 teaspoon grated lemon rind
 2 large eggs, whisked
 1/4 cup flour, seasoned with
salt and pepper
 4 pork chops, about 1 inch thick (can use bone in or out
ones)
 1/8-1/4 cup butter
 2 tablespoons olive oil

13.  1
preheat oven to 425F degrees.
2
Mix in bowl, bread crumbs, grated parmesan cheese, dried rubbed sage
and grated lemon peel.
3
Then, on a plate put flour seasoned with salt and pepper; coat chops with
flour.
4
Dip in egg.
5
Then dip in bread crumb mixture.
6
Melt butter and olive oil in a oven-proof skillet.
7
Brown chops until golden.
8
Transfer to oven and bake until meat thermometer says 150 degrees,
about 20 minutes.

15. 
 2 tbsp. Minced garlic1/3 cup MAGNOLIA BUTTERCUP
 1 cup Chopped onios
 2 cup PUREFOODS COOKED SALAMI, cubed
 1 kilo MONTEREY BONELESS SHIN (Kenchi) boiled and cut into cubes
 1-200 gm bar MAGNOLIA CHEDDAR CHEESE, grated
 1 cup Beef broth
 3 cup Canned pork and beans
 1 cup Onion leeks, cut into 1” pieces
 1 tsp. Salt
 1 tsp. Pepper
 ½ tbsp. Patis
 ½ tbsp. Soy sauce

16.  Saute garlic and onions in Buttercup. Add
salami, kenchi and grated cheese. Add broth,
pork and beans then leeks. Season with salt,
pepper, patis and soy sauce.Makes 12
servings.

18.  ¼ cup MAGNOLIA GOLD
 2 tbsp. Minced garlic
 2 pcs. Onions, chopped
 1 kilo MONTEREY BEEF SHORT RIBS, cut into ½” thick cubes
 6 cups Water
 ¾ cup Sake/rice wine
 ½ cup Soy sauce
 ½ cup Brown sugar
 1/3 cup Honey
 ½ tsp. Chili garlic sauce
 5 pcs. Dried Chinese mushrooms, soaked in water
 1 pc. Carrot, sliced
 1 pc. Finger pepper, sliced
 ¼ cup Sesame seeds, toasted
 Salt and pepper
 2 tbsp. Sesame oil
Leeks for garnish

19.  Saute garlic and onions in butter. Add beef and
cook until brown. Add wine, soy sauce, sugar,
honey and enough water to cover meat. Let
boil then simmer until meat is tender (or
pressure cook for 30 minutes). When meat is
tender, add mushrooms, carrots, finger pepper
and sesame seeds. Continue cooking until half
of the liquid has evaporated. Season with salt
and pepper. Pour in sesame oil and remove
from heat. Garnish with leeks and additional
toasted sesame seeds.

21.  3 tbsps Magnolia Nutri Oil Vegetable Oil
 ½ kilo Monterey Beef Tenderloin, sliced into 1
in cubes
 ½ tsp Chili flakes
 2 tbsps Liquid seasoning
 2 tbsps Worcestershire sauce
 2 tbsps Magnolia Gold Butter
 1 tbsp Garlic, minced
 1 pc Finger pepper, sliced

22.  Heat oil in a pan. Sauté the beef over high heat
for 2 minutes.When done, remove beef from
pan and set aside.Using the same pan, add in
the chili flakes, liquid seasoning,
worcestershire sauce, butter and garlic.
 Add the beef back into the pan and continue to
sauté for another 2 minutes.
 Transfer to serving dish and garnish with
sliced finger pepper.

24.  Monterey Beef Sirloin, thinly sliced 1 kilo
Ricewine 2 tbsps
Soysauce 3 tbsps
Cornstarch 3 tbsps
Water ¼ cup
Magnolia Nutri Oil Vegetable oil ¼ cup
Ginger,sliced into thin strips 2 tbsps
Ricewine 1 tbsp
Oyster sauce ½ cup
Sugar 1 tbsp
Cornstarch 1 tbsp
Water 2 tbsps
Snow peas(sitsaro) 1 cup

25.  Marinate the beef in 2 tbsps rice wine, soy
sauce, cornstarch, and ¼ cup water for 30
minutes. Place in chiller.Using a wok, heat oil
on high temperature.Sauté the beef with
marinade. Add ginger and 1 tbsp rice wine.In a
bowl, combine oyster sauce, sugar, cornstarch,
and 2 tbsps water.
 Pour mixture into the wok and mix well.Add
snow peas and cover for 2 minutes to cook
through.

27.  2-3 pounds chicken legs, thighs and/or wings
 3 Tbsp vegetable oil
 1 large yellow or white onion, sliced
 A 3-inch piece of ginger, peeled and minced
 6-8 garlic cloves, chopped roughly
 2-3 pounds sweet potatoes, peeled and cut into chunks
 1 15-ounce can of crushed tomatoes
 1 quart chicken stock
 1 cup peanut butter
 1 cup roasted peanuts
 1 Tbsp ground coriander
 1 teaspoon cayenne, or to taste
 Salt and black pepper
 1/4 to 1/2 cup of chopped cilantro

28.  1 Heat the vegetable oil in a large soup pot set over
medium-high heat. Salt the chicken pieces well, pat
them dry and brown them in the oil. Don't crowd the
pot, so do this in batches. Set the chicken pieces aside
as they brown.
 2 Sauté the onions in the oil for 3-4 minutes, stirring
often and scraping any browned bits off the bottom of
the pot. Add the ginger and garlic and sauté another 1-
2 minutes, then add the sweet potatoes and stir well to
combine.
 3 Add the chicken, chicken broth, crushed tomatoes,
peanut butter, peanuts, coriander and cayenne and stir
well to combine. Bring to a simmer and taste for salt,
adding more if needed. Cover the pot

30.  1 1/2 pounds apricots, roughly chopped, pits removed and discarded
 1/4 cup sugar
 2 Tbsp cider vinegar
 2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces
 Salt
 1 Tbsp unsalted butter (can sub olive oil)
 3 Tbsp olive oil
 1 chopped onion
 2 cups chicken stock or broth (use gluten-free stock if you are cooking
gluten-free)
 1 Tbsp chopped fresh rosemary
 1 teaspoon cinnamon
 2 teaspoons Tabasco or other hot sauce (you can add more if you like)
 Black pepper

31.  1 Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit
while you brown the chicken in the next step.
 2 In a large sauté pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over
medium-high heat. Working in batches, place chicken pieces in the pan, without
crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over
it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.
 3 Add the remaining oil to the pan and sauté the onion until it begins to brown. As the
onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape
off the browned bits from the chicken (called fond) from the bottom of the pan.
 4 Once the onions have browned a bit, add the chicken stock and lower the heat to
medium.
 5 Put about 2/3 of the apricots, along with any juice they have given up, into a blender
and blend into a purée. Pour the purée into the pan with the chicken stock and onions.
 6 Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt.
Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.
 7 When you are ready to serve, put the chicken and the remaining apricot pieces into the
pan and simmer gently for 5 minutes.
 Serve hot with rice.

33.  1 (3 pound) fryer (see Wikipedia on the difference between
broilers, fryers, and roasting birds), cut into pieces
 2 cups buttermilk
 1 large onion, sliced
 1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or
a teaspoon each of the dried herbs.
 1/2 teaspoon paprika
 1/2 teaspoon cayenne pepper
 2 cups flour
 1/2 teaspoon garlic salt
 1/2 teaspoon onion salt
 1 teaspoon cayenne pepper
 Salt and pepper
 2 cups grapeseed oil, or other high smoke-point oil such as canola
oil, or peanut oil

34.  1 Soak chicken overnight (at least 8 hours and up to
two days) in buttermilk with onions, herbs, paprika,
and cayenne pepper. (Regarding the use of buttermilk,
my mother has had good results from soaking chicken
in plain yogurt instead of buttermilk.)
 2 Drain in colander, leaving some herbs on chicken. In
a large paper or plastic (sturdy) bag, mix flour with
seasonings. Meanwhile, heat 2 cups oil in a large,
heavy-bottomed skillet (cast iron, stainless steel, or
anodized aluminum - something that can take the heat)
on medium high heat until a pinch of flour starts to
sizzle when dropped in the hot oil (but not so hot that
the pan is smoking). Remember when working with hot oil,
always have a pan lid close by.

36.  Ghee 2 Tbsp
 Cumin seeds 1 tsp
 Onions 2, medium, thinly sliced
 Ginger paste 2 Tbsp
 Garlic paste 2 Tbsp
 Green chillies5,slit lengthwise
 Tomatoes, ripe 3, chopped
 Turmeric powder 1 tsp
 Coriander powder 1 Tbsp
 Chilli powder 2 tsp
 Garam masala 1 tsp
 Water 200 ml
 Spanish mackeral 500 g, cut into 1-cm thick steaks

37. .
 1. Heat ghee and fry the cumin seeds until they stop
spluttering.
 2. Add in the sliced onions and sauté until golden
brown.
 3. Add in the ginger and garlic paste and sauté, stirring
constantly.
 4. Add in the green chillies and ripe tomatoes and
sauté over low heat until tomatoes become pulpy.
 5. Add in the curry powders and the water. Bring to
the boil for about 1 minute.
 6. Add in the fish slices and the fenugreek leaves. Cook
covered until the fish is cooked. Season with salt to
taste.

39.  Butter 60 g (2 oz)
 Celery 90 g (3 oz), shredded
 Onion 1, large, peeled and chopped
 Apples 2, peeled and diced
 Mackerel steaks 4, each about 2-cm (1-in) thick,
cleaned and pat dry
 Salt to taste
 Ground black pepper to taste
 Tomato purée 40 ml (11/3 floz)
 Coconut milk 100 ml (31/3 floz / 2/5 cup)

40.  1. Preheat oven to 225°C (450°F).
 2. Heat butter in a small ovenproof dish. Add
celery, onion and apples
and sauté for 3 minutes. Remove from heat.
 3. Place fish over vegetables. Season with salt and
pepper.
 4. Combine tomato purée with coconut milk in a
small bowl. Mix well and pour
over fish.
 5. Transfer dish to oven and bake uncovered for
10–15 minutes, or until fish is
cooked. Transfer to a serving dish and serve
immediately.

42.  Whole fish (garoupa, threadfin, red snapper) 1 kg (2 lb
3 oz)
 Oil for deep-frying
 Shallots 2, peeled and sliced
 Garlic 2 cloves, peeled and minced
 Ginger 5 slices, peeled and minced
 Fermented black beans 1 Tbsp, soaked in water for 10
minutes, drained and minced
 Red chillies 2, chopped
 Corn flour (cornstarch) 2 tsp, mixed with 2 Tbsp water
 Spring onions (scallions) 2, chopped

43.  1. Clean and scale fish. Cut two deep slits 2.25 cm (1 in)
apart across each side of the body. Season fish with
seasoning ingredients for at least 30 minutes. Just before
deep-frying fish, coat with corn flour.
 2. Heat oil in a wok for deep-frying until hot. Fry fish for 2–3
minutes on each side. Remove and drain from oil.
 3. Reheat a clean wok with 2 Tbsp of the oil and stir-fry
shallots, garlic and ginger until fragrant. Add fermented
black beans and stir-fry until aromatic. Put in chillies and
sauce ingredients.
 4. Return fish to the wok and reduce heat a little. Cover the
wok and allow to simmer for 3–5 minutes, or until fish is
cooked. Remove fish carefully and place on a serving dish.
 5. Thicken sauce with corn flour mixture and add spring
onions. Pour sauce over fish and serve hot.

45.  Sea bass or any freshwater fish 500–600 g (1 lb 11/2 oz–1 lb 5
oz)
 Salt 1 tsp
 Pepper 1/2 tsp
 Corn flour (cornstarch) for coating fish
 Cooking oil 3 Tbsp for deep-frying
 Cooking oil 2 Tbsp
 Garlic 2 large cloves, peeled and thinly sliced
 Fresh ginger root 2.5-cm (1-in) knob, peeled and thinly
sliced
 Red chilli 1
 Spring onions (scallions) 2
 Corn flour (cornstarch) 2 tsp, mixed with 2 Tbsp chicken
stock or water

46.  1. Use a sharp knife and deeply score both sides of the fish,
starting 4 cm (11/2 cm) from the gill opening. Lightly cut a
criss-cross pattern on the tail end.
 2. Marinate fish with salt and pepper and set aside for 15
minutes. Coat fish with corn flour, making sure to coat the
slits.
 3. Heat 3 Tbsp of oil in a non-stick frying pan and fry fish on
both sides, covered, until batter is crisp and golden brown
(about 10 minutes). Place fish on serving dish.
 4. Reheat pan with 2 Tbsp cooking oil. Add garlic and
ginger and stir-fry for 20 seconds until fragrant. Stir in chilli
and sauce ingredients and bring to a rapid boil.
 5. Add spring onions. Thicken with corn flour mixture and
pour sauce over fish.

48.  375g dried spaghetti pasta
 1 tablespoon extra-virgin
 Olive oil
 4 garlic cloves, thinly sliced
 1/4 teaspoon dried chilli flakes
 20 (650g) medium green prawns, peeled (tails
intact), deveined
 6 medium tomatoes, deseeded, finely chopped
 2 tablespoons chopped fresh flat-leaf parsley
leaves

50.  400g dried thin spaghetti pasta
 2 tbs white vinegar
 4 fresh eggs
 4 bacon rashers, rind removed, cut into thin
strips
 3 garlic cloves, crushed
 250ml (1 cup) thickened cream
 3 shallots, ends trimmed, thinly sliced
 2 tbs chopped fresh continental parsley

52.  400g dried curly fettuccine pasta
 250g rindless bacon rashers, thinly sliced
 40g butter
 400g cup mushrooms, thinly sliced
 5 shallots, ends trimmed, thinly sliced
 425ml pouring cream
 30g (1/3 cup) shredded parmesan
 30g (1/3 cup) shredded romano
 Parmesan (optional), extra, to serve

54.  400g Barilla dried spaghetti pasta
 1/4 cup olive oil
 400g cup mushrooms, chopped
 8 slices (75g) pancetta, chopped
 3 eggs
 1/4 cup flat-leaf parsley leaves, chopped
 50g parmesan cheese, finely grated

57.  1 (10.75 ounce) package frozen prepared pound
cake, thawed and cut into 9 slices
 3/4 cup strong brewed coffee
 1 cup white sugar
 1/2 cup chocolate syrup
 1 (8 ounce) package cream cheese
 2 cups heavy whipping cream
 2 (1.4 ounce) bars chocolate covered English
toffee, chopped


58.  Arrange cake slices on bottom of a rectangular
11x7 inch baking dish, cutting cake slices if
necessary to fit the bottom of the dish. Drizzle
coffee over cake.
 Beat sugar, chocolate syrup, and cream cheese in a
large bowl with an electric mixer on medium
speed until smooth. Add whipping cream; beat on
medium speed until light and fluffy. Spread over
cake. Sprinkle with chocolate-covered toffee candy.
 Spread frosting over cake. Sprinkle with toffee
candy. Cover and refrigerate for at least 1 hour, but
no longer than 24 hours to set dessert and blend
flavors.

60.  4 eggs, lightly beaten
 1 1/3 cups milk
 2 tablespoons butter, melted
 1 cup all-purpose flour
 2 tablespoons white sugar
 1/2 teaspoon salt

61.  In large bowl, whisk together eggs, milk, melted
butter, flour sugar and salt until smooth.
 Heat a medium-sized skillet or crepe pan over
medium heat. Grease pan with a small amount of
butter or oil applied with a brush or paper towel.
Using a serving spoon or small ladle, spoon about
3 tablespoons crepe batter into hot pan, tilting the
pan so that bottom surface is evenly coated. Cook
over medium heat, 1 to 2 minutes on a side, or
until golden brown. Serve immediately.

63.  1 quart apricot nectar
 2 (3 ounce) packages apricot flavored gelatin mix
 1 pint sour cream
 1 (8.75 ounce) can apricot halves, drained and chopped
 1 (8 ounce) tub frozen whipped topping, thawed

 Directions
 Pour the apricot nectar into a saucepan and bring to a boil.
Remove from heat and stir in gelatin mix until completely
dissolved. Whisk in sour cream until smooth or process in a
blender. Pour into a serving bowl, and stir in the apricots.
Chill until set, about 3 hours. Top with whipped topping
just before serving.


65.  1 (18.25 ounce) package vanilla flavored cake mix
 4 (8 ounce) packages cream cheese
 4 eggs
 4 teaspoons vanilla extract
 1 1/3 cups white sugar
 2 (10 ounce) packages frozen raspberries, thawed
 1/2 cup white sugar
 1/2 cup kirsch wasser
 1 (8 ounce) container frozen whipped topping, thawed

 Directions
 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
 Prepare cake mix according to package instructions. Pour into 9x13 inch pan and set
aside. In a large bowl, beat cream cheese, eggs, vanilla and 1 1/3 cups sugar until light
and fluffy. Carefully spread over cake batter.
 Bake in preheated oven for 1 hour. Allow to cool.
 To make raspberry topping: In the bowl of a food processor or blender, combine the
raspberries, 1/2 cup sugar, and 1/2 cup kirsch wasser. process until pureed.


67.  1 banana
 6 strawberries
 1 kiwi
 1/2 cup vanilla frozen yogurt
 3/4 cup pineapple and orange juice blend

 Directions
 Place the banana, strawberries, kiwi, vanilla frozen yogurt, and
pineapple and orange juice blend in a blender. Blend until smooth.



69. 
4 1/2 cups cubed honeydew melon
 1 1/2 cups lime sherbet
 2 tablespoons lime juice
 4 fresh strawberries (optional

 Directions
 Place honeydew melon in a single layer on a baking sheet. Cover
and freeze until firm, about 30 minutes.
 Transfer frozen melon to a food processor with the sherbet and
lime juice. Puree until smooth. Pour mixture evenly into 4 glasses,
and garnish each glass with a strawberry. Serve immediately.




71.  1 peach, sliced
 1 mango, peeled and diced
 1/2 cup vanilla soy milk
 1/2 cup orange juice, or as needed

 Directions
 Place the peach, mango, soy milk, and orange juice
into a blender. Cover, and puree until smooth.
Pour into glasses to serve.

73.  2 cups cranberry juice
 2 cups strawberries
 1 cup blueberries
 1 cup watermelon chunks
 1 banana
 2 fresh figs

76.  2 tablespoons butter
 2 tablespoons olive oil
 1/2 onion, chopped
 2 cups long-grain white rice
 3 cups chicken stock
 1 1/2 teaspoons salt
 1 pinch saffron (optional)
 1/4 teaspoon cayenne pepper
 Directions
 Preheat oven to 350 degrees F (175 degrees C).
 Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until
onion is lightly browned, 7 to 8 minutes. Remove from heat.
 Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir
thoroughly to coat the rice.
 Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce
heat to low, and simmer for 5 minutes.
 Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture
evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
 Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for
10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

78.  1 cup jasmine rice
 2 cups water
 1 tablespoon ghee (clarified butter)
 1 dried red chili pepper, broken in half (optional)
 1 teaspoon black mustard seeds
 1/2 teaspoon ground turmeric
 4 fresh curry leaves
 1 pinch asafetida powder(optional)
 1/4 cup milk
 1 cup plain yogurt
 salt to taste

 Directions
 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover,
and simmer until the rice is tender, 20 to 25 minutes.
 Heat the ghee in a small skillet over medium heat. Add the broken chili pepper, and cook until
fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop,
about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and
asafoetida powder.
 Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice
until well mixed. Season to taste with salt, then allow to cool to room temperature before
serving.

80.  3 cups chicken broth
 2 tablespoons olive oil
 4 stalks celery, chopped
 1/2 large onion, diced
 4 green onions, white and green parts separated and sliced
 3 cloves garlic, minced
 1 teaspoon curry powder
 1/2 teaspoon salt
 1 1/2 cups uncooked white rice
 1/2 cup golden raisins

 Directions
 Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while
preparing remaining ingredients.
 Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion
white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5
minutes. Transfer vegetables to a bowl.
 Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
 Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering
until rice is tender and broth is absorbed, about 15 minutes.
 Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well
blended.
