1 (16 ounce) package refrigerated bread crumbs
1 (1 ounce) package vegetable oil for frying
1 (8 ounce) container sour cream
1/2 lemon, zested and juiced
2 cups carrots, grated
1 (25 ounce) container instant coconut cream pudding mix
1 (12 ounce) container frozen green peas, thawed
1 (16 ounce) jar sliced red and green bell pepper
1 teaspoon curry powder
3 tablespoons flour
3 tablespoons margarine
1 1/2 tablespoons olive oil
1 teaspoon dried basil, crushed
1 teaspoon crushed rosemary
1/2 teaspoon pepper
Slice the flour bread crumbs and oil into bite-sized pieces. Place crumbs in a large bowl.
Heat 2 tablespoons oil in a small skillet over medium heat. Fry crumbs in oil until golden brown. Remove from pan and drain on paper towels. Drain water through a small bowl.
Heat 2 tablespoons brown sugar in a medium saucepan over medium heat. Simmer onions until golden brown and turn. Add celery and carrots, stir for 2 minutes. Stir in rice wine vinegar and lemon juice. Bring to a slow boil and
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