xiaoxl/recipe_data huggingface dataset:
Strawberry and Broccoli Salad


Ingredients:
fresh broccoli florets, colby, monterey jack cheese, mayonnaise, sugar, cider vinegar, strawberries, of fresh mint

Directions:
Cube cheese into 1/2 inch cubes (about bite size].
Clean and slice strawberrries into quarters.
In large bowl, combine the broccoli and cheese.
In a small bowl, whisk mayo, sugar and vinegar.
Pour over broccoli and cheese.
Toss to coat evenly.
Gently stir in berries.
At this point, you can refrigerate it or serve immediately.
To toast almonds, spread on baking sheet lined with parchment paper.
Bake at 325 only a few minutes until browned slightly. DO NOT overcook. You can "smell" when they are done. When you smell baked almonds, it's time to take them out.
Before serving, sprinkle with toasted almonds and chopped mint.
Delicious!
Whole Wheat Blueberry Muffins (Vegan)


Ingredients:
whole wheat flour, salt, baking powder, ground flax seeds, canola oil, honey, blueberries, whole wheat flour, sugar, ground cinnamon, margarine, coconut oil

Directions:
Combine all dry muffin ingrediends in a large bowl.
Add wet ingredients and stir just until mixed.  If mixture seems too thick, add a couple tablespoons soymilk or water.
Add in blueberries.
Grease muffin tins and fill about 3/4 full.
Mix together crumb topping with your hands and sprinkle some onto each muffin - enough to cover the top.
Bake at 400 degrees for 15-20 minutes or until slightly golden on top and done.
Egg Flower Soup


Ingredients:
chicken broth, eggs, salt, msg

Directions:
Boil chicken broth, ginger and green onion 2 minutes., Add salt, msg, mushrooms and frozen peas. Cook 5 minutes., Pour soup slowly into serving bowl containing eggs. Stir gently., Serve hot.
Vegetarian - Rice Crust Pizza


Ingredients:
long grain white rice, brown rice, water, vegetable broth, egg, mozzarella cheese, Tabasco sauce, tomato sauce, garlic, dried oregano, dried basil, black pepper, mozzarella cheese, mushroom, green pepper, tomatoes, red onion, extra virgin olive oil

Directions:
RICE CRUST-----------------.
Preheat oven to 400 F degrees.
In a medium size saucepan, add rice and water or broth.
Bring to a boil, reduce heat, cover and simmer for about 20 minutes or until all liquid is absorbed.
Fluff rice with a fork and set aside to cool slightly.
In a mixing bowl, combine cooked rice, beaten egg, mozzarella cheese and Tabasco sauce and mix well.
Press mixture evenly into a lightly greased 12 inch pizza pan, covering bottom and sides.
Bake in preheated 400 F oven for 4 minutes or until set.
Remove from oven and let cool slightly before adding filling.
VEGETARIAN FILLING------------.
In a mixing bowl, stir together tomato sauce, garlic, 1/2 cup mozzarella cheese, oregano, basil, Italian herb seasoning and black pepper.
Spread sauce mixture over the bottom of the rice crust.
Sprinkle over with 1 cup grated mozzarella cheese.
Arrange sliced mushrooms, green peppers, red peppers, sliced tomatoes, and sliced red onion in layers.
Sprinkle remaining 1 cup of remaining mozzarella cheese over top.
Drizzle with 2 tablespoons of olive oil.
Bake in preheated 400 F oven for 15 minutes or until cheese bubbles.
Remove from oven and let rest for 5 minutes before slicing.
You can also use chopped fresh broccoli as another vegetable.
Chicken Cordon Bleu-My Way


Ingredients:
butter, garlic clove, parmigiano-reggiano cheese, paprika, boneless skinless chicken breast halves, sea salt, dried oregano, black pepper, mozzarella cheese

Directions:
Preheat oven to 350°.
Place the broth in a microwaveable bowl at high 15 seconds.
Stir in the butter and garlic.
Combine the breadcrumbs, parmigiano cheese and paprika in a shallow bowl; set aside.
Place the chicken on a cutting board and pound with a meat mallet to 1/4 inch thick.
Sprinkle both sides of chicken with the salt, oregano and pepper.
Top each breast with one slice of ham and one slice of cheese.
Roll up each breast jelly-roll fashion.
Dip each roll in chicken broth mixture; roll in breadcrumbs.
Place rolls, seam side down in an 8-inch square pan coated with cooking spray.
Pour remaining broth over the chicken.
Bake at 350° for 35 minutes or tops are golden brown.
Chicken Noodle Soup


Ingredients:
fryer chicken, onion, carrot, celery, garlic, chicken bouillon cubes, salt, pepper, water, fresh mushrooms, fresh parsley

Directions:
In a large saucepan or Dutch oven, combine first 9 ingredients.
Bring to a boil; reduce heat and simmer for one hour, stirring occasionally.
Remove chicken from soup and allow to cool enough to handle.
Remove meat; discard skin and bones.
Dice meat into small pieces.
Return meat to soup.
Add mushrooms and parsley, and re-season with salt and pepper if desired.
Bring soup back to a boil.
Stir in noodles and cook over medium-high heat for 20 minutes or until noodles are tender, stirring occasionally.
Yield: 6 servings.
Hot Cross Buns - Updated Version


Ingredients:
water, milk, mashed potatoes, sugar, all-purpose flour, salt, butter, eggs, cinnamon, nutmeg, allspice, clove, vanilla beans, vanilla extract, dried cranberries, water, powdered sugar, milk, vanilla

Directions:
Combine one package of yeast, water, and milk; stir well.
Mix with potatoes, sugar, and 1 cup of the flour. Whisk until combined and refrigerate for 8-12 hours.
Remove the sponge from the refrigerator, and add remaining yeast, salt, butter, eggs, spices and orange peel. Beat in flour by cups until combined.
Knead by hand or with a dough hook for 5-10 minutes, until elastic. Add the dried chopped fruit and knead until just combined.
Place in a warm, humid area and allow to rise 1-2 hours until doubled in volume. (If the kitchen is cold, put the dough in the oven (NOT heated], with a pan of water just off the boil on the rack beneath. The steam will prevent a skin from forming, and the hot water will give enough heat to let the dough rise without cooking it (and killing the yeast].
Fold out gently and separate into 32 pieces of dough. A bench scraper works very well here - cut the main ball in half, then quarter each half, then quarter each quarter. This means you halve the dough 5 times in total, but it’s easier for me to track as above.
Fold the corners in to make balls. Pull the dough tight at the bottom to smooth the balls out.  2 halfsheets will hold the entire batch with room to rise.
Bench proof for 40 minutes.
Cut a cross onto the top of each ball (a slicing knife or razor blade works best to make the cross without pulling the dough together as with a scissors]. Brush with egg yolk and water.
Bake 20 minutes at 375, or until an instant read thermometer reads 205-210.
Allow the buns to rest for at least 30 minutes.
While the buns are resting, combine milk, sugar, and vanilla to make icing.
When cool, drizzle icing on each bun, allowing it to collect in the cross.
5-Ingredient Meatballs


Ingredients:
ground beef, egg

Directions:
Combine ground beef, and other ingredients., Shape into 1 inch meatballs., Brown in skillet., Drain., Add to you favorite spaghetti sauce., Enjoy.
Bourbon-Mango Pulled Pork
Category: main-dish
By RuggerDucky

Spicy, smoky, and sweet. This is the perfect addition to that crusty roll you've been trying to figure out a sandwich filling for!

Ingredients:
2  mangos
1 (4 pound) pork shoulder roast
2 tablespoons ground black pepper
1 teaspoon kosher salt
1 teaspoon chipotle chile powder
¼ cup balsamic vinegar
2 cups water
1 teaspoon chipotle chile powder
2 teaspoons honey
1 (1.5 fluid ounce) jigger bourbon whiskey
2 (12 ounce) bottles barbeque sauce

Directions:
Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water. Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks. While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat. Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.

Prep time: 20 mins
Cook time: 6 hrs
Total time: 6 hrs 20 mins
Yields: 10 servings

Calories: 319
Fat: 8 g
Saturated fat: 2.8 g
Carbohydrates: 34.5 g
Sugars: 25.8 g
Dietary fiber: 1.5 g
Protein: 23.7 g
Cholesterol: 68.4 mg
Sodium: 995.5 mg
Hash Brown Casserole II
Category: side-dish
By CMANSKY

Cheesy and delicious, this hash brown casserole has a crunchy topping.

Ingredients:
1 (2 pound) package frozen hash brown potatoes, thawed
½ cup melted butter
1 (10.75 ounce) can  condensed cream of chicken soup
1 (8 ounce) container sour cream
½ cup chopped onions
2 cups shredded Cheddar cheese
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups crushed cornflakes cereal
¼ cup melted butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish. In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole. Bake covered in preheated oven for 40 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 - 3 quart casserole

Calories: 320.7
Fat: 27.8 g
Saturated fat: 16 g
Carbohydrates: 20.9 g
Sugars: 1.1 g
Dietary fiber: 1.3 g
Protein: 7.9 g
Cholesterol: 60.6 mg
Sodium: 626.6 mg
Kelaguin Uhang--Shrimp & Peppers


Ingredients:
onion, crushed red pepper flakes, lemon, coconut, salt

Directions:
Peel the roasted green pepper and remove seeds. Chop pepper and place in small bowl with onions, and 1 tablespoons of the crushed red peppers. Squeeze the juice from one lemon and add to mixture in bowl. Stir in shrimp and grated coconut.
Season to taste using salt, and additional lemon juice and crushed peppers. Serve with warm tortillas.
Garlic Roasted Potatoes
Category: side-dish
By It's A New Day

What could be better than roasted new potatoes with garlic? Yummy!

Ingredients:
1 pound small new potatoes, halved
1 head garlic, cloves separated but not peeled
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper. Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes. Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 168.3
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 24.5 g
Sugars: 1 g
Dietary fiber: 2.8 g
Protein: 3.2 g
Sodium: 300.1 mg
Ham and Bean Soup II
Category: soups-stews-and-chili
By Diane

Best use I have ever found for left over ham!  Be sure to save the pan drippings and chill them so you can remove the fat leaving behind the good tasting juices that flavor the soup broth so well.

Ingredients:
1 pound dry navy beans, soaked overnight
4 quarts water
1 pound leftover ham bone with meat attached
1  onion, finely diced
2  carrots, sliced
2 stalks celery, diced
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
½ teaspoon paprika

Directions:
In a large stock pot, add water, ham bone and pre-soaked beans.  Bring to a boil, reduce heat and simmer until beans are close to soft. Remove bone and cut off remaining meat.  Remove 1/3 of beans and mash with potato masher or food processor. Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika.  If you are using dripping from a previously cooked ham add those now.  Simmer until vegetables are tender and serve.

Yields: 6 to 8 servings

Calories: 459.3
Fat: 14 g
Saturated fat: 4.7 g
Carbohydrates: 50.6 g
Sugars: 5.1 g
Dietary fiber: 19.7 g
Protein: 33.8 g
Cholesterol: 46.9 mg
Sodium: 949 mg
Healthy Chocolate Pudding
Category: desserts
By HealthyTreats

A healthy little treat to satisfy your chocolate desires. Can be eaten hot from the pan or chilled before serving.

Ingredients:
1 cup almond milk
¼ cup coconut sugar
2 tablespoons cocoa powder
1 ½ tablespoons cornstarch
1 teaspoon vanilla extract

Directions:
Place almond milk, coconut sugar, cocoa powder, cornstarch, and vanilla extract in a saucepan over low heat. Stir together until thick and smooth, about 10 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 cup

Calories: 142.3
Fat: 2.1 g
Saturated fat: 0.4 g
Carbohydrates: 30.7 g
Sugars: 21.7 g
Dietary fiber: 2.4 g
Protein: 1.6 g
Sodium: 86.9 mg
Dol Sot Bi Bim Bap
Category: world-cuisine
By ieetcows

Dol Sot Bi Bim Bap is Korean for Hot Stone Bowl with Mixed Rice - oh, and vegetables, and meat, and egg. My 'go to' favorite Korean dish, next to haemul pajeon and Bulgogi. I'm a big carnivore so my version has about 25% more meat than the traditional version. Mmmmmm, cow!

Ingredients:
½ cup soy sauce
½ cup white sugar
½ cup brown sugar
¼ cup minced garlic
⅓ cup chopped green onion
4 tablespoons toasted sesame seeds
20 ounces rib-eye steak, sliced thin
salt and pepper to taste
3 cups uncooked glutinous (sticky) white rice, rinsed
6 ½ cups water
4  dried shiitake mushrooms
1 pound fresh spinach, washed and chopped
12 ounces cucumber, julienned
12 ounces carrots, julienned
sesame oil
8 ounces fresh bean sprouts
6  eggs
6 sheets nori, crumbled
6 tablespoons sesame oil
¼ cup chili bean paste (Kochujang)

Directions:
Make the marinade for the beef. Combine the soy sauce, sugars, garlic, green onions, sesame seeds in a large bowl; add the sliced beef strips to the marinade, and season with salt and pepper. Cover, and refrigerate for at least 2 hours. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Preheat an oven to 425 degrees F (220 degrees C), and place 6 Korean stone bowls in oven. Combine shiitake mushrooms and 1/2 cup hot water in a small bowl, and soak for about 10 minutes, until pliable. Trim off and discard the stems. Thinly slice the caps. Set aside. Bring a saucepan of water to a boil. Add spinach to the water just long enough to wilt the leaves, and then drain and pat dry. Set aside. Combine cucumber and carrots in a bowl, and season with salt and pepper. Set aside. Preheat wok over medium-high heat.  Cook carrots and cucumbers in a small amount of sesame oil to soften, stirring frequently. Remove from pan, and set aside. Add a small amount of sesame oil to the pan, and cook spinach in sesame oil for a minute or two. Remove spinach from pan,and set aside. Add the meat strips and marinade to the wok; cook, stirring frequently, until the liquid reduces in volume, about 4 to 5 minutes. Transfer the stone bowls from the oven to suitable heat resistant surface. Brush each bowl with sesame oil to coat.  Divide the rice into the bowls, and gently pack to the bottom (the rice should sizzle as you arrange). Arrange the cucumbers and carrots, bean sprouts, greens, shiitake mushrooms, and beef mixture over each potion of rice. Immediately before serving , add one raw egg yolk to each bowl, drizzle with about a tablespoon of sesame oil, and top with the nori. Serve Kochujang sauce as a condiment.

Prep time: 1 hr
Cook time: 1 hr
Total time: 2 hrs
Yields: 6 servings

Calories: 936.9
Fat: 37.6 g
Saturated fat: 9.1 g
Carbohydrates: 120.8 g
Sugars: 44 g
Dietary fiber: 13 g
Protein: 35.8 g
Cholesterol: 219.9 mg
Sodium: 1517.1 mg
Super Crunchy Oven Fried Fish That Will Knock Your Socks Off!


Ingredients:
unsalted butter, fresh parsley leaves, shallot, unbleached all-purpose flour, eggs, mayonnaise, paprika, cayenne pepper, haddock fillets, lemon wedge

Directions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until bread is coarsely ground, eight 1-second pulses (you should have about 3 1/2 cups crumbs]. Transfer to rimmed baking sheet and bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. Cool crumbs to room temperature, about 10 minutes. Transfer crumbs to pie plate; toss with parsley and shallot. Increase oven temperature to 425 degrees.
2. Place 1/4 cup flour in second pie plate. In third pie plate, whisk eggs, horseradish (if using], mayonnaise, paprika, cayenne pepper (if using], and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth.
3. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper. Dredge 1 fillet in flour; shake off excess. Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 fillets.
4. Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. Using thin spatula, transfer fillets to individual plates and serve immediately with lemon wedges.
Snickerdoodles


Ingredients:
butter, brown sugar, sugar, eggs, flour, salt, baking soda, cinnamon, oatmeal

Directions:
In large mixing bowl, beat butter until creamy.  Add sugar, mix well until light and fluffy.  Add eggs, mix well.
Stir together flour, salt, soda, and cinnamon.
Add sifted dry ingredients to creamed mixture.  Mix until weel combined.  Stir in oatmeal.
Form 1 inch dough balls.  Roll into cinnamon and sugar mixture.  Place on greased cookie sheet.  Press down with a fork, 1 inch apart.
Bake at 400 degrees for 8-10 minutes.  Cool and place in a tightly covered container.  Makes 4 1/2 - 5 dozen cookies.
Left over Steak With Caremelized Onion and Cheese Sauce


Ingredients:
yellow onion, flour, butter, mozzarella cheese, milk, sugar

Directions:
1.slice onion in strips.
2. Heat up pan and melt 2 tbls of butter.
3. Place onions in pan with melted butter and stir watching that you don't burn the onion.
4. Sprinkle sugar ontop of onions (helps with carmelization process] cook until translucent remove onions and butter and set to the side.
5. In the same pan melt the other 2 tbls of butter when melted stir in flour ( it will clump]
6 stir in milk and add cheese you may use more milk to thin cheese sauce.
7. Turn off heat and set aside
8 slice steak in thin strips.
9 assemble sandwich steak, onions, cheese sauce.
Chicken With Twenty Cloves of Garlic


Ingredients:
boneless skinless chicken breast, garlic cloves, parmesan cheese

Directions:
Heat large nonstick skillet on medium-high heat.
Add chicken and garlic; cook 4 minutes, turning chicken after 2 minutes.
Stir in broth and dressing; cover with lid.
Cook chicken 4 minutes on each side or until done.
Sprinkle with Parmesan.
Remove from heat; let stand, covered, 1 minute.
Moonblush Tomatoes


Ingredients:
cherry tomatoes, salt, dried thyme, sugar, olive oil

Directions:
Heat oven to it's highest setting for at least 30 minutes.
Remove tomatoes from their stalks and cut in half. Place cut side up in an ovenproof shallow dish.
Sprinkle with salt, sugar and herbs then drizzle with the olive oil.
Place in the oven close the door and switch off the heat.
Leave overnight - hence the name Moonblush.
Pot Roast Jardiniere


Ingredients:
salt, pepper, beef broth, carrots, onions, potatoes, rosemary, all-purpose flour, water

Directions:
Rub roast with salt and pepper. Brown roast in hot oil over medium heat in Dutch oven.
Add broth; bring mixture to a boil. Cover, reduce heat, and simmer 2 1/2 hours.
Add vegetables and rosemary to Dutch oven. Cover and cook 1 more hour or until meat and vegetables are tender. Remove roast and vegetables with a slotted spoon to a serving platter, reserving liquid in pan.
Whisk together flour and water until smooth. Whisk into reserved liquid in Dutch oven; cook over medium heat until thickened, stirring constantly.
Serve gravy with roast and vegetables.
Spiced Blueberry Jam


Ingredients:
fresh blueberries, lemon juice, sugar, cinnamon, ground cloves, allspice

Directions:
Remove any stems from berries.  Crush fruit 1 layer at a time.  Measure 2 1/4 cups, packed solidly, if necessary, add water to make up amount, pour into very large saucepan or dutch oven.
Add lemon juice, sugar and spices, mixing well.  Bring to a full rolling boil, stirring 1 minute  Remove from heat and immediately stir in pectin.
Ladle into hot jelly glasses or jars.  Water bath can 10 minutes at 1000 feet. Remove from canner, cool and test lids.
Spicy Pork Ribs With Garlic and Tomatoes


Ingredients:
coarse sea salt, kosher salt, fresh ground black pepper, plum tomatoes, fresh basil leaf, bacon, garlic cloves, red onions, dry white wine, extra virgin olive oil, sherry wine vinegar, crushed red pepper flakes

Directions:
Preheat oven to 350 degrees.
Season ribs with salt and pepper and place in large, flame-proof roasting pan. Pour tomatoes over ribs and scatter basil on top.
In skillet over medium-high heat, saute bacon until slightly crisp, about 4 minutes.
Add half the garlic and all the onions and cook until browned, about 7 minutes.
Pour in wine and let mixture simmer until reduced by half, about 10 minutes.
Pour onion mixture over ribs, cover pan tightly with foil, and bake until meat is literally falling off the bone, 2 1/2 to 3 hours. Transfer ribs but not sauce to a plate.
Just before serving, in skillet over high heat, warm oil. Add remaining garlic and saute until fragrant and lightly golden, about 2 minutes.
Add vinegar and red pepper flakes and bring back to simmer. Pour garlic mixture into pan with sauce from the ribs, place it over high heat, and let it reduce by about a third, about 10 minutes.
Add ribs to pan and toss them around to coat them in sauce and reheat them. Serve them hot, garnished with more basil, if desired.
Chicken Souvlaki Gyro Style


Ingredients:
lemon juice, dried oregano, fresh ground black pepper, boneless skinless chicken breast halves, cucumber, kosher salt, plain yogurt, sour cream, lemon juice, rice vinegar, olive oil, garlic clove, fresh dill, kosher salt, fresh ground black pepper, romaine lettuce hearts, red onion, tomatoes, kalamata olive, feta cheese

Directions:
In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper.  Place chicken in a large resealable plastic bag.  Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
Preheat an outdoor grill for high heat.
Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes.  In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil.  Season with garlic, fresh dill, and Greek seasoning.  Squeeze the cucumber to remove any excess water; stir into sauce.  Season to taste with kosher salt and pepper.  Refrigerate until ready to use.
Remove chicken from marinade and place on prepared grill.  Discard remaining marinade.  Cook chicken until juices run clear, about 8 minutes on each side.  Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warm pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter.  Serve tzatziki sauce and feta cheese in separate bowls on the side.  Stuff pita pockets with chicken and toppings to serve.