Gladys Food House Ltd

This recipe is a basic recipe that will help almost any kind of food taste better.
Ingredients
1 can any type of canned vegetable (this works for any unsweet vegetable)
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbs butter

Looking for a chicken spaghetti recipe? This Tuscan Chicken Pasta recipe from Delish.com is the ...
Ingredients
12 oz. , spaghetti or angel hair
1 tbsp. , extra-virgin olive oil
3 , boneless, skinless chicken breasts (about 1 1/4 pounds)
Kosher salt
Freshly ground black pepper

Ingredients
8 large eggs
1/4 cup 2% milk
1 teaspoon garlic powder
1/4 teaspoon pepper
1 cup cubed fully cooked ham

Ingredients
4 (4 ounce) mahi mahi, fillets
2 Bell peppers, medium
1/2 tsp Onion powder
1 White onion, large
2 tbsp Lemon juice

The most common types of green fruits are apples, pears, and green grapes. Some examples of green fruits with sour sharp taste include limes, gooseberries, sour plums, and the unusual cucamelon. Varieties of green tropical fruits with delicious taste include breadfruit and jackfruit.

Ingredients
1 clove of garlic
½ a fresh red chilli
½ a small onion
½ a stick of celery
½ a small carrot
1 baby leek or ¼ of a medium leek
olive oil
1 pinch of saffron
¼ teaspoon fennel seeds
1 pinch of ground cinnamon
1 lemon
1 orange
1 x 400 g tin of plum tomatoes
150 ml white wine
1 litre organic fish stock
4 small pieces of red snapper, from sustainable sources
4 small pieces of striped bass, from sustainable sources
5 anchovies, from sustainable sources
12 mussels, from sustainable sources
12 cockles, from sustainable sources
4 scallops, preferably on shell, from sustainable sources

Method
Peel and finely slice the garlic, then finely chop the chilli. Peel the onion, then chop along with the celery, carrot and leek.
Heat 1 tablespoon of oil in a pan until it starts to smoke, then add the garlic and chilli, and cook till golden.
Add the onion, celery and carrot, then cook for 10 minutes, till caramelised. Add the leek and cook until soft.
Stir in the spices and peel a strip of peel from the lemon and orange. Add to the pan and cook for a few minutes.
Drain and roughly chop the tinned tomatoes, then add to the pan, stirring occasionally, until sweet and rich.
Pour in the wine and cook out the alcohol. Add stock and simmer for about 20 minutes.
Remove from the heat, purée with a hand blender, and season to taste.
Wash the shellfish thoroughly under cold running water, discarding any that remain open when tapped.
Reheat the soup, add the snapper, bass and anchovies, then cover and cook for 2 minutes.
Add the shellfish, cover and cook until the fish is just done and the shellfish are open. Serve in hot bowls, with a little garlic mayo, if desired.

Ingredients

1 1/2 Cups Puy Lentils ( Palouse Black Caviar Lentils)
4 Cups water
4 medium tomatoes- (2 cups finely diced)
1 large bunch Italian Parsley- finely chopped ( about 1 1/2 Cups)
1/3 C finely diced Red onion or shallot
1/4 C finely chopped fresh mint
1 tsp kosher salt
1 tsp cinnamon
2 tsp allspice
3 Tablespoons olive oil
1/4 C lemon juice and zest of one lemon
Cracked Pepper to taste
Instructions
To prevent tummy bloating soak lentils in cold water 8 hours, or overnight.
In a medium pot bring lentils and water to a boil. Turn down heat, cover and let simmer on med-low to low heat for 20-25 minutes, or until just tender. Strain and rinse with cold water until lentils are nice and cold.
While lentils are simmering. Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl.
Toss in rinsed cold lentils and mix in olive oil, lemon juice,½ of the zest, kosther salt, pepper, cinnamon and allspice. (Don’t be tempted to leave the spices out, trust me, they work well!!)

Miix. Adjust salt and lemon if necessary, and let the flavors meld for at least 10 minutes. Chill until ready to serve. Garnish with remaining lemon zest.

Ingredients
1 cup Masoor Dal (Whole)
8 Cherry tomatoes , halved
1 English Cucumber , finely chopped
5 sprig Coriander (Dhania) Leaves , or parsley leaves, finely chopped
5 sprig Mint Leaves (Pudina) , finely chopped
1 tablespoon Lemon juice
2 tablespoons Extra Virgin Olive Oil
1 pinch Whole Black Peppercorns , crushed
Salt , to taste
How to make Lentil Tabbouleh Recipe (Middle Eastern Vegetarian Salad With Lentils)
To begin making Lentil Tabbouleh Recipe- Middle Eastern Vegetarian Salad With Lentils, rinse the puny lentils or whole masoor dal in running tap water until the water turns clear.

Boil dal in a wide pan with enough water and season with salt. Keep tasting the texture of the lentil to what you want for the salad and drain it and keep it in the refrigerator to cool.

Now take a big salad bowl, add the lentils, finely chopped cucumber, halved cherry tomatoes, coriander, and mint leaves. Mix them well.

Add the extra virgin olive oil and season with salt and pepper.

Ingredients
Dry lentils

1 cup(s), rinsed and picked over to remove debris

Water

2½ cup(s)
Plum tomato(es)

2 medium, diced (about 1 cup)

Olive oil

2 Tbsp, extra virgin

Uncooked red onion(s)

¼ cup(s), chopped
Table salt

¾ tsp, or to taste

Black pepper

¼ tsp, freshly ground, or to taste

English cucumber(s)

1 cup(s), diced

Fresh parsley

⅓ cup(s), chopped

Fresh lemon juice

2 Tbsp
Instructions
Bring lentils and water to a boil in a medium saucepan over high heat; reduce heat to medium-low and simmer, partially covered, until lentils are just tender but not mushy, about 25 minutes.
Meanwhile, in a large bowl, combine tomatoes, oil, onion, salt, and pepper until well-mixed; let stand while lentils cook, tossing occasionally.
Drain lentils; set aside to cool.
Add cooled lentils, cucumber, parsley, and lemon juice to tomato mixture; toss to mix and coat. Serve or cover and refrigerate up to 1 day.
Serving size: 3/4 cu

Ingredients
200 g puy lentils
1 bunch of spring onions
200 g ripe cherry tomatoes
1 large bunch of fresh flat-leaf parsley
1 large bunch of fresh mint
extra virgin olive oil
1 lemon
Method to make the best
Rinse the lentils, and cook in plenty of salted water until tender. Drain and set aside to cool.
Trim and finely slice the spring onions, cut the cherry tomatoes in half, and finely chop the herb leaves.
Mix the cooled lentils with all other ingredients and add 4 tablespoons of oil. Add the lemon juice to taste, season with sea salt and black pepper.
Toss everything to mix well and serve.