xiaoxl/recipe_data huggingface dataset:
Fancy Chicken Tenderloins


Ingredients:
boneless skinless chicken breast halves, garlic powder, eggs, butter, olive oil

Directions:
Pound chicken tenderloin with a meat mallet(flat side]until thin.
Sprinkle each tenderloin with garlic powder.
Whip eggs with fork until fluffy.
Place chicken in egg mix.
Coat each tenderloin with bread crumbs.
Heat pan over med/high heat and add butter and olive oil.
When pan is heated fry each chicken tenderloin until golden brown.
Note: chicken will cook faster than usual due to it being tenderized to a thin piece.
Note: I like to pour my bread crumbs on a plate to coat, just so that I know all areas of tenderloin is covered with bread crumbs.
Rosemary Pork Roast


Ingredients:
dried rosemary, olive oil, olive oil, fresh coarse ground black pepper, kosher salt, rosemary sprigs

Directions:
Preheat the oven to 350°F Place the pork loins side by side, fat side up in a large heavy roasting pan. Insert an ovenproof meat thermometer in the center of one of the roast. Roast the pork for 30 minutes.
meanwhile in a bowl, crush the rosemary with the olive oil, pepper, vinegar and salt. Spoon the seasoning over the pork. Return the meat to the oven and roast for 30 minutes longer, until the internal temperature is 160 to 165.
Remove from the oven, cover loosely with foil and let rest for at least 10 minutes. Thinly slice the meat and arrange on platters. Pour any juices over the meat. Garnish with rosemary springs. Serve warm or at room temperature.
Sloppy Joes


Ingredients:
liquid smoke, Worcestershire sauce, ketchup, chili sauce, barbecue sauce, water, onion, green pepper, molasses, seasoning salt, butter, onion, cheddar cheese

Directions:
"Brown Meat, drain and then add remaining ingredients. Bring to a boil, cover and let simmer while preparing the buns. Butter the Buns and toast them either on a stove top griddle or under the broiler. Serve hot with sliced onions and cheddar cheese."
Tam O' Shanter Coleslaw


Ingredients:
cabbage, green onion, celery, salted peanuts, seasoning salt

Directions:
Lightly toss together, the first 4 ingredients., Sprinkle with salt and pepper., Pour salad dressing over and toss to coat., Chill thoroughly.
Pears in Red Wine Sauce


Ingredients:
orange, red wine, honey, cinnamon stick, vanilla bean, apple pie spice, pears, arrowroot, potato flour, clove

Directions:
bring a pan of water to a boil.(large enough to put your steamer in or a casserole dish].
Meanwhile put the orange rind, juice, honey, wine, cinnamon stick, apple pie spice, vanilla bean and clove and bring to a boil, stirring frequently.
Remove from heat.
Peel pears, leaving stem intact, and cut off a small piece rom the bottom so the poears can stand up.
Put into heatproof bowl or casserole dish and pour wine mixture over them.
Cover the bowl or dish with tin foil and tie with kitchen string.
Put the bowl in the steamer and cover with a tight fitting lid.  Set the steamer over hte pan and steam for 35-40 min, until the pears are tender.
Remove the pan from the steamer and let cool completely.
Transfer to a serving dish standing upright.
Remove the cinnamon stick, clove, vanilla bean from the wine mixture and bring to a nboil and cook til reduced by 1/2.
Put the arrowroot or flour into the wine sauce and simmer gently, will make a paste.  Remove from pan and let cool.
Pour the wine sauce over the pears and chill for at least 3 hours.
Top with whipped cream.
Healthy Eggs Benedict


Ingredients:
lemon, light sour cream, low-fat plain yogurt, shallot, dried tarragon, salt, paprika, white vinegar, lemon juice, eggs, English muffin, chives

Directions:
Squeeze 1/2 tsp juice from lemon into a medium-size bowl. Whisk in sour cream, shallots, oil, water, tarragon, salt and paprika. Taste and add more lemon juice, if needed. If making ahead, cover and refrigerate up to 2 days. Bring to room temperature before using.
Meanwhile, fill a wide saucepan with about 2 inches water. Add vinegar and bring to a boil over high heat. To cook bacon, lightly oil a large frying pan and set over medium-high heat. Add bacon. Cook until golden tinged, about 1-2 min per side. Remove pan from heat.
Once water boils, reduce heat to low so water is barely simmering. Crack an egg into a small dish, then slip into water. Repeat with remaining eggs. Simmer, uncovered, until whites are set and yolks are done as you like. 2-4 minute To serve, place 1-2 pieces of bacon on an English muffin half.  Using a slotted spoon, remove eggs one at a time and dab whites with paper towel to absorb as much water as possible. Place 1 egg on top of the bacon. Repeat with remaining eggs. Spoon about 1 1/2 tbsp sauce over each egg, sprinkle with chives.
Jerk Salmon
Category: world-cuisine
By Cooking With Tammy

My jerk salmon recipe is so delicious and savory, it is guaranteed to take your palates on a Caribbean vacation! Serve with salad or white rice, but honestly this jerk salmon recipe is so delicious it could be served with anything, or even eaten alone. Margaritas, anyone?

Ingredients:
4 (3 ounce) fillets salmon fillets, or more to taste
ice cold water to cover
1 pinch salt
4 drops lemon juice
¼ teaspoon garlic powder
¼ teaspoon salt
2 tablespoons jerk marinade, or more to taste
3 bunches scallions, chopped
½  yellow onion, thinly sliced
5 sprigs cilantro, chopped
1 teaspoon chopped ginger
2 tablespoons vegetable oil

Directions:
Place salmon in a large bowl with ice cold water and 1 pinch salt. Let soak, about 10 minutes. Run a knife along the skin to remove all scales. Rinse salmon in ice cold water and lemon juice. Pat dry with a paper towel. Preheat oven to 325 degrees F (165 degrees C). Combine garlic powder and 1/4 teaspoon salt in a small bowl. Sprinkle lightly over both sides of each salmon fillet. Rub jerk marinade over both sides of salmon. Place salmon fillets in a large bowl. Add scallions, onion, cilantro, and ginger; mix well to combine. Heat oil in an ovensafe skillet over medium heat. Cook salmon fillets skin-side down, in batches if necessary, until skin is golden, about 2 minutes. Flip and continue cooking until flesh is pale pink, 1 to 2 minutes more. Place skillet in the oven. Bake salmon in the preheated oven until flesh flakes easily with a fork, about 2 minutes. Remove skillet from oven and allow salmon to rest before serving, 3 to 5 minutes.

Prep time: 30 mins
Cook time: 5 mins
Total time: 48 mins
Yields: 4 servings

Calories: 264.7
Fat: 15.4 g
Saturated fat: 2.8 g
Carbohydrates: 15.6 g
Sugars: 5.3 g
Dietary fiber: 5 g
Protein: 18.2 g
Cholesterol: 41.7 mg
Sodium: 444.3 mg
Kim's Savoury Rice (Microwave)


Ingredients:
butter, onion, shallots, bacon, pine nuts, rice

Directions:
Melt butter in pan, saute onions, shallots, bacon and pine nuts 3-5 minutes.
Move to a large glass bowl; add rice and stock.
Cook on high power, covered 18 - 20 mins (depending on power], stirring every 5 minutes or so.
Stand 5 minutes.
To reheat;  From cold 5 - 10 minutes.
Meatballs


Ingredients:
eggs, herbed croutons, dried thyme, ground mustard, green onions, fresh parsley

Directions:
Preheat oven to 350 degrees., In a mixing bowl, combine all ingredients and mix well using your hands., Roll mixture into 1-1 1/2 inch balls., Place meatballs on cookie sheet lined with parchment paper., Bake for 15-17 minutes.
Easy Grilled Chicken Breasts


Ingredients:
olive oil, lime juice, turmeric, chili powder, cumin, garlic cloves, boneless chicken breasts

Directions:
Combine first 6 ingredients., Add chicken breasts, turning to coat., Refrigerate 2-3 hours, or up to 8 hours., Grill on medium heat until just cooked through, no pink showing.
Grammies Caramel Bread Pudding


Ingredients:
brown sugar, egg, milk, vanilla

Directions:
Preheat oven to 350.
Pack sugar in a buttered casserole dish.
Cut bread in small pieces and place buttered side down on sugar.
Mix the egg, milk and vanilla together.
Pour it over the bread.
Put in the oven and bake for approximately 50 minutes until nicely browned and bubbly around the edges.
Serve as is or with cream and raisins.
Sea Bream Fillets With Olives En Papillote


Ingredients:
green olives, olive oil, garlic cloves, butter, dry white wine, parsley, salt, white pepper

Directions:
Have your fishmonger fillet the sea bream, or do it yourself, carefully.
Heat the oven to 400 degrees Fahrenheit.
Clean the parsley, give it a good shake.
Skin the garlic.
Chop the garlic with the parsley.
Put the fish fillets on a platter, salt and pepper them, and pour the wine over.  Add more wine if there is not enough. Pour the olive oil over the whole thing.
Cover this with the parsley/garlic combination (called a persillade or hachis].
Let marinate 15 minutes.
Prepare a double thickness of sulferised paper of a size large enough to wrap all of the fillets together.
Using a brush, or a paper towel, spread some oil onto the paper.
Pick out the fillets from this marinade, wiping them slightly.
Butter a frying pan, and over medium high heat, brown each side of the fillets.
Put the fillets in the center of the prepared sulfurised paper envelope.
Pour the marinade into the same pan, add the balsamic vinegar.  Heat this, and reduce by half.
Pour the reduced marinade into the cooking envelope. Add the green olives.
Close the envelope by folding it, or even taping it here and there.
Cook 8 minutes at 400 Fahrenheit.
Awesome Nippy Franks (Cocktail Wieners)


Ingredients:
ketchup, barbecue sauce, brown sugar, Bourbon, Worcestershire sauce

Directions:
"Combine all ingredients except smokies/cocktail wieners. Stir wieners into sauce mixture.  Cover and heat 1 hour on low in crockpot.  Remove lid and heat additional hour on low."
Sugar Gems


Ingredients:
powdered sugar, white sugar, margarine, egg, salt, baking soda, vanilla, white flour, cream of tartar

Directions:
Mix sugars, margarine, oil and egg.
Stir in rest of ingredients.
Roll in small walnut sized balls.
Flatten with the bottom of a beverage glass that has been sprayed with vegetable oil and dipped in sugar.
Bake at 350 degrees for 12 to 15 minutes.
They will NOT be brown when finished.  Do not over bake.  Leave on cookie sheets for 5 minutes and then remove to cool.
Low Carb Broccoli Soup
Category: soups-stews-and-chili
By malevolentmuse

This soup is terrific for those of us watching our carb intake. It's flavorful and wonderfully creamy even though it contains absolutely no milk or cream. The soup is also great for ovo-lacto vegetarians with the cheese garnish and straight vegetarians by leaving the cheese out.

Ingredients:
1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
2 cloves garlic, minced
2 pounds broccoli, chopped
¼ teaspoon salt
⅛ teaspoon ground black pepper
5 cups vegetable broth
¼ cup freshly squeezed lemon juice
¼ cup shredded Cheddar cheese, or as desired  (Optional)

Directions:
Heat oil in a large pot over medium heat; once the oil is hot, reduce heat to low. Cook and stir onion and garlic in hot oil until softened, 3 to 5 minutes. Add broccoli, season with salt and pepper, and stir. Pour vegetable broth and lemon juice into the pot. Loosely cover the pot and simmer the mixture until the broccoli is tender, about 25 minutes. Puree with an immersion blender until smooth. Garnish with Cheddar cheese to serve.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 8 cups

Calories: 97.4
Fat: 3.6 g
Saturated fat: 1 g
Carbohydrates: 13.4 g
Sugars: 4.8 g
Dietary fiber: 3.9 g
Protein: 5 g
Cholesterol: 3.7 mg
Sodium: 420.5 mg
New Orleans Potatoes


Ingredients:
sour cream, cream cheese, sharp cheddar cheese, bacon bits, green onions, cayenne pepper, salt, pepper

Directions:
1. Wash 5 medium (about 1.5 pounds] red skin potatoes thoroughly with a vegetable brush.
2. Cut into cubes with the skins on and gently boil until the potatoes are tender (I add a little salt to the water as they are cooking].
3. Drain the potatoes and return them to the hot pan.  Turn the fire back on if needed to evaporate the water from the potatoes.
4. Partially mash the potatoes.
5. Stir in sour cream, cream cheese, grated cheddar cheese, bacon bits  (I use Oscar Meyer or Hormel.  They come in 3 oz. containers so I use half] & green onion (thinly sliced  including the green tops].
Spray a casserole dish lightly with cooking spray and add your casserole.  Serve immediately or keep warm in a 200 degree oven for up to 1 hour.
Catfish Delta


Ingredients:
parmesan cheese, paprika, salt, mayonnaise, Worcestershire sauce, catfish fillet, fresh parsley, lemon wedge

Directions:
Preheat oven to broil. Stir together first 4 ingredients in a large shallow bowl or pie plate. Whisk together mayonnaise and Worcestershire sauce in a small bowl.
Brush mayonnaise mixture onto both sides of catfish fillets. Sprinkle 1/4 teaspoon Cajun seasoning onto 1 side of each fillet.
Dredge fillets in cornflake mixture; transfer to a wire rack coated with cooking spray. Place wire rack in an aluminum foil-lined pan.
Broil 6 inches from heat 6 minutes on each side or until golden brown and fish flakes with a fork. Sprinkle with parsley. Serve immediately. Garnish, if desired.
Caesar Potato Salad
Category: salad
By Jennifer Murray

We love this recipe on a summer's day, but it works at any time of year.

Ingredients:
8 slices bacon
24  baby red potatoes
2 tablespoons olive oil, or as needed
cracked black pepper to taste
⅓ cup Caesar salad dressing
4  green onions, diced

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper. Bake in the preheated oven until tender, about 10 minutes. Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 16 servings

Calories: 238.9
Fat: 5.9 g
Saturated fat: 1.3 g
Carbohydrates: 41.1 g
Sugars: 2.6 g
Dietary fiber: 4.4 g
Protein: 6.8 g
Cholesterol: 6.8 mg
Sodium: 172.7 mg
Chocolate Mudslide Pie


Ingredients:
instant coffee, hot water, sour cream, sugar, vanilla, confectioners' sugar, heavy cream

Directions:
Melt 1 cup of chocolate chips in the microwave or in a small saucepan.
Cool for ten minutes.
In a small bowl, dissolve instant coffee in hot water.
Add sour cream, sugar and vanilla and stir until sugar is dissolved.
Blend in melted chocolate.
Spread in crust and set aside.
In a small mixing bowl, beat confectioner's sugar, cocoa and cream until stiff peaks form.
Smooth evenly over pie, or pipe with a pastry bag fitted with star tip.
Sprinkle with additional chocolate chips.
Cover and refrigerate at least 4 hours or until firm.
Grape Breeze


Ingredients:
vodka, cranberry juice cocktail

Directions:
"Shake all ingredients together and strain inot a glass with ice."
Bacon and Cheese Fat Bombs
Category: meat-and-poultry
By Kisha McDaniel Logsdon

Following a keto diet means bacon and cream cheese are your best friends, and these fat bombs deliver the goods with spicy serrano peppers and zesty lime.

Ingredients:
4 slices bacon
1 (3 ounce) package cream cheese, at room temperature
¼ cup butter
2 tablespoons shredded Cheddar cheese
½  lime, zested
1 clove garlic, minced
3  serrano peppers, seeded and finely chopped
4 sprigs cilantro, chopped

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on the sheet. Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon slices on paper towels. Mix cream cheese, butter, and Cheddar cheese together in a bowl. Add lime zest, a squeeze of lime juice, and garlic. Fold serrano pepper into mixture; refrigerate until chilled and stiff, about 10 minutes. Divide chilled cream cheese mixture into 6 equal parts and roll into balls to make the fat bombs. Chop bacon and place in a bowl with cilantro. Roll 1 fat bomb at a time in the bowl to coat. Serve cold.

Prep time: 20 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 216.8
Fat: 22 g
Saturated fat: 11.4 g
Carbohydrates: 1.4 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 4.1 g
Cholesterol: 51.5 mg
Sodium: 270.1 mg
Ribeye Steak


Ingredients:
mushroom, butter, salt

Directions:
Pre-Heat Grill., Season the steak with your favorite steak seasoning on both sides., Slice the Mushrooms., Add butter to a small sauce pan., Add the mushrooms and cook until soft., Grill the steak., Place mushrooms on top of steak. Serve with a nice healthy salad!
Southwest Meatloaf


Ingredients:
ground beef, eggs, garlic cloves, red onion, plum tomatoes, monterey jack cheese, brown sugar, cilantro, Worcestershire sauce, salt, pepper

Directions:
Mix all ingredients together well., Bake at 350F for 45 minutes., Increase oven temperature to 425°F, Bake for 15 minutes more., Let rest 10 minutes before serving.
Perfect Honey-Balsamic Glaze
Category: side-dish
By Gatekeeper85

Usable in so many dishes, this glaze goes great on chicken, fish, even pizza. Store in an airtight container in the refrigerator.

Ingredients:
2 cups balsamic vinegar
1 tablespoon honey, or more to taste
4 small cloves garlic, crushed
1 pinch rosemary
1 pinch garlic salt

Directions:
Whisk balsamic vinegar and honey together in a saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble, 3 to 5 minutes. Stir garlic, rosemary, and garlic salt into vinegar mixture. Cook and stir until mixture starts to foam. Reduce heat to low and simmer, stirring occasionally, until glaze coats the back of a wooden spoon, 30 to 40 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 99.4
Fat: 0.3 g
Carbohydrates: 24 g
Sugars: 22 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Sodium: 113.9 mg
Colorful and Edible Play Dough
Category: everyday-cooking
By Stacy Child

A vibrant colored, fun play dough that your children can enjoy making, playing with, and eating! The soft drink mix gives it color and flavor!

Ingredients:
2 cups water
2 ½ cups white flour
½ cup salt
1 tablespoon cream of tartar
2 (0.13 ounce) packages unsweetened, fruit-flavored soft drink mix (such as KOOL-AID®)
3 tablespoons vegetable oil

Directions:
Bring the water to a boil in a sauce pan; remove from heat and set aside. Whisk together the flour, salt, cream of tartar, and soft drink mix in a large bowl; stir the vegetable oil into the flour mixture using a spoon, not a whisk. Pour the hot water into the bowl and continue stirring. When the dough is cool enough to handle, turn it onto a lightly-floured surface and knead until smooth and elastic, about 8 minutes. Store unused portions in refrigerator.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 3 cups

Calories: 126.8
Fat: 3.7 g
Saturated fat: 0.6 g
Carbohydrates: 20.3 g
Sugars: 0.1 g
Dietary fiber: 0.7 g
Protein: 2.7 g
Sodium: 12.1 mg
Beef Curry for Slow Cooker


Ingredients:
flour, curry powder, onions, garlic, fresh ginger, salt, vinegar, cinnamon sticks, fresh lemon rind

Directions:
Cut steak into 2.
5 cm cubes, dredge in the flour mixed with the curry powder.
Lightly brown the meat in a pan with the oil and onions.
Place in the Slow Cooker and add all other ingredients.
Mix well, cover and cook on 1 (Low] for 8-9 hours, or 2 (High] for 4 hours, or (Auto] for 6-7 hours.
Serve with fluffy steamed rice.
Warm Pear Compote


Ingredients:
pears, light brown sugar, cornstarch, ground cinnamon, allspice, brandy, dark rum, unsalted butter

Directions:
Peel and core the pears and cut into eighths; set aside.
In a medium-size saucepan, combine the brown sugar, cornstarch and cinnamon or allspice. Stir in the juice or fruit nectar and mix well. Place the pan on medium-high heat and cook the sauce, stirring, until the mixture is smooth. Add the pears and bring the sauce to a gentle boil.
Reduce the heat to medium-low and continue cooking, stirring occasionally, for 15 - 20 minutes or until the pears are just tender, almost translucent, and the syrup is thick. Stir in the rum and butter and heat a few minutes longer.
Pumpkin-Pecan Crumble Pie


Ingredients:
pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, pecans, butter

Directions:
Preheat oven to 350 degrees F.  Grease 13 x 9 inch baking pan.
Stir together the pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice until smooth.  Pour into prepared pan.  Scatter dry cake mix over pumpkin mixture.  Sprinkle with pecans.  Pour melted butter evenly over top.
Bake 50 to 60 minutes or until it tests done.  Cool completely and refrigerate.
Cajun Meatloaf


Ingredients:
bay leaves, salt, black pepper, ground cumin, ground nutmeg, unsalted butter, celery, celery, bell pepper, green onion, garlic, Tabasco sauce, Worcestershire sauce, milk, ground beef, ground pork, eggs

Directions:
combine the seasoning mix ingredients in a small bowl and set aside.
melt the butter in 1 quart saucepan over medium heat.
add the onions, celery, bell pepper, green onions, garlic, tabasco, worcestershire and seasoning mix.
saute until mixture starts sticking excessively, about 6 mins, stirring occasionally and scraping the pan bottom well.
stir in the milk and 1/2 cup catsup.
continue cooking for about 2 mins, stirring occasionally.
remove from the heat and allow mixture to cool to room temperature.
place the ground beef and pork in an ungreased 13 x 9 inch baking pan.
add the eggs, the cooked vegetable mixture removing the bay leaves, the bread crumbs.
mix by hand until thoroughly combined in the center of the pan  --  shape the mixture into a loaf that is about 1 1/2 inches high x 6 inches wide and 12 inches long.
bake uncovered at 350 for 25 minutes, then raise heat to 400 and continue cooking until done, about 35 minutes longer.
serve immediately,.
Onion Dill Picnic Bread


Ingredients:
sugar, milk, butter, salt, active dry yeast, water, dill weed, eggs, all-purpose flour, water

Directions:
In small saucepan, combine sugar, milk, 1/2 cup butter and salt.
Cook on medium heat until butter is melted.
Cool to warm (105-115F].
Meanwhile, in large bowl, dissolve yeast in 1/2 cup warm water.
Stir in minced onion and only 2 1/2 tsp dillweed.
Add milk mixture, 2 beaten eggs and enough flour to make dough easy to handle.
Turn dough onto lightly floured surface and knead until smooth, about 8 minutes.
Place dough into a greased bowl; turn greased side up.
Cover and let rise in a warm place until double in size, approx.
1 1/2 hours.
Punch down dough and divide in half.
Roll half of the dough into a 24 by 8 inch rectangle.
Spread with 2 tbsp butter.
Cut crosswise (not lengthwise] into 6 equal pieces.
Stack on top of each other, buttered side up.
Cut stack again, crosswise, into 5 equal pieces.
Place cut edge down, in a greased 9 by 5 inch loaf pan.
Repeat with remaining dough and butter.
Cover, and let rise until double in bulk (about 1 hour].
Preheat oven to 350F degrees.
Bake loaves for 25-30 minutes or until lightly browned.
Meanwhile, in small bowl, stir together egg yolk and 1 tbsp water.
Brush each loaf with egg mixture and sprinkle with remaining 1/2 tsp dillweed (1/4 tsp each loaf].
Continue baking for 4-5 minutes or until golden brown.
Remove from pan immediately.
Greek Chicken Burgers


Ingredients:
ground chicken, fresh oregano, lemons, rind of, salt, pepper, lettuce leaf, tomatoes, cucumber, black olives

Directions:
Spray grill with cooking oil& preheat to medium.
Using your fingers, gently combine burger ingredients in a large bowl, until blended.
Form into burgers about 1/2 inch thick.
BBQ burgers for about 6- 8 minutes per side or until juices run clear.
Toast pitas on the grill during the last 3 minutes.
Cut pitas in half; place burgers into pockets& fill with toppings.