xiaoxl/recipe_data huggingface dataset:
Orzo and Corn off the Cob


Ingredients:
fresh corn, orzo pasta, kalamata olive, green onion, fresh basil, fresh parsley, olive oil, white wine vinegar, salt, black pepper

Directions:
Cut kernals off  4 ears of corn on the cob (I use my mandolin for this chore], you should have about 2 cups.  Set aside.  Bring a large pot of lightly salted water to boiling.  Add the orzo and cook, stirring occasionally, for 8 to 9 minutes or until just tender, adding corn the last 3 minutes of cooking.  Drain well and place in a large serving bowl.
Add the olives, sweet pepper, and green onions, toss well.  Add the basil, parsley, oil, vinegar, salt and pepper.  Toss gently to combine.
Serve at room temperature.
Grandpa Parker's French Onion Soup


Ingredients:
butter, onions, Worcestershire sauce, parmesan cheese

Directions:
Heat butter and then add onion and simmer for 10 minutes.
Add bouillon and bring to boil and then simmer for 20 minutes.
Season to your taste with salt, pepper and Worcestershire sauce.
Pour the hot soup into earthenware cups.
On top of each, float a slice of sauteed French bread and sprinkle with grated cheese.
Peanut Butter Chocolate Drops Muffins


Ingredients:
all-purpose flour, whole wheat flour, baking powder, sea salt, butter, creamy peanut butter, light brown sugar, eggs, milk, dark chocolate

Directions:
In a medium bowl, sift together the flours, baking powder, and sea salt. Set aside.
In a large bowl of an electric or stand mixer, cream butter, peanut butter, and brown sugar until smooth and well combined.
Add the eggs one at a time, mixing thoroughly after each addition. Add the milk and stir until combined.
Add the dry ingredients to the wet ingredients and stir until just combined - do not over mix. Mix in the chocolate drops.
Spoon the batter into the into the greased or lined with muffin paper liners muffin tins, filling them evenly. Sprinkle the tops with some chocolate drops.
Bake the muffins at 220<U+1D52>C for 5 minutes. Reduce temperature to 190<U+1D52>C and bake for additional 12 - 15 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool for about 5 minutes. Take out of the tins and allow to cool completely.
Strawberry Shortcake


Ingredients:
vanilla ice cream, Creme de Cacao, strawberries

Directions:
Combine vanilla ice cream, crème de noyaux, crème de cacao and 5 of the 6 strawberries in a blender.
Blend until smooth.
Pour into a large goblet.
Top with whipped cream, drizzle strawberry liqueur on top and garnish with the 6th strawberry.
Espresso Marbled Panna Cotta


Ingredients:
powdered sugar, vanilla bean, gelatin, milk, espresso coffee, raw sugar

Directions:
Espresso syrup - Put coffee & raw sugar in a small saucepan and stir over medium heat until sugar is dissolved.
Simmer 5 minutes or until thick and syrupy.  Set aside to cool totally.
Panna Cotta - Put cream, powdered sugar & vanilla bean in a saucepan over low heat & simmer slowly, stirring occasionally, until liquid is reduced by approximately one third. Remove from the heat.
Put gelatine in a bowl, cover with the milk & stand for 5 minutes.
Stir into cream mixture and simmer for 1 minute longer.
Remove vanilla bean & allow mixture to cool.
Drizzle the coffee syrup over the inside of 4 clear glass moulds/ramekins/glasses.
Fill immediately with cooled panna cotta mixture.  Cover & refrigerate for 4-6 hours or until firm.
Apple Liqueur Syrup for Pound Cake


Ingredients:
rum, Amaretto, lemon juice

Directions:
Combine all ingredients in a 2-quart saucepan and bring to a boil.  Boil, uncovered, until reduced to 1 cup.
Serve over pound cake.
To make this non-alcoholic:
use 8 tablespoons rum extract instead of the  1/2 cup rum.
use 1/2 tsp almond extract plus enough water to get the 2 tbsp Amaretto.
Moroccan Vegetable Soup (Chorba)


Ingredients:
extra virgin olive oil, onion, ground turmeric, beef stew meat, lamb stew meat, water, diced tomatoes, turnips, carrots, celery, saffron thread, flat leaf parsley, fresh cilantro, zucchini, angel hair pasta, orzo pasta, sea salt, fresh ground pepper

Directions:
Heat oil in a dutch oven over medium-high heat.
Add onion and turmeric; stir to coat.
Add meat and cook. stirring occasionally, until the onion is tender, 4 to 5 minutes.
Add broth (or water], tomatoes and their juice, turnips, carrots, celery and saffron.
Tie parsley and cilantro sprigs together with kitchen string and add to the pot.
Bring the soup to a boil.
Cover and reduce to a simmer.
Cook until the meat is tender, 45 to 50 minutes.
Stir in zucchini and cook, covered, until soft, 8 to 10 minutes.
Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta.
Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon if you're using beef broth; add more if you're using water] and pepper.
Serve sprinkled with parsley and/or cilantro leaves, if desired.
Ugly Cake


Ingredients:
egg, margarine, cream cheese, confectioners' sugar, eggs

Directions:
Mix the ingredients for the first layer and press into a 9 x 12 greased pan.
Beat the ingredients for the second layer with a mixer and pour over first layer.
Bake at 350°F for 35 minutes.
Sour Cream Pecan-Streusel Muffins


Ingredients:
pecans, butter, sugar, brown sugar, cinnamon, flour, baking powder, salt, sugar, egg, sour cream, butter

Directions:
Set oven to 375 degrees F.
Prepare 12 muffin cups with paper liners.
For the pecan mixture, mix all ingredients; set aside.
For the muffin batter, sift the first 4 dry ingredients together.
Stir in the egg, sour cream and 1/3 cup butter just until moistened.
Divide and fill batter tins 1/2 full with the batter.
Cover with 1/2 of the pecan/sugar mixture.
Then fill with remaining batter.
Top/sprinkle with remaining pecan/sugar mixture.
Bake for 20-22 minutes.
Banana-Pecan Whole Wheat Loaf


Ingredients:
banana, eggs, water, butter, margarine, salt, bread flour, whole wheat flour, sugar, bread machine yeast, pecans, raisins

Directions:
Measure all ingredients, except pecans, into bread machine pan in the order suggested by manufacturer, adding bananas with water.
Process on basic/white bread or fruit and nut cycle, adding pecans according to manufacturer's directions; use light or medium/normal crust color setting, as desired. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack.
Victoria Sponge Butterfly Cupcakes


Ingredients:
unsalted butter, caster sugar, eggs, self-raising flour, baking powder, vanilla extract, icing sugar, margarine, icing sugar, vanilla extract

Directions:
You will need: 1 bowl, 1 wooden spoon or electric mixer, 1 sieve 1 12-hole cupcake tin lined with paper cases, a skewer or toothpick, a metal/plastic spoon, and a wire rack for cooling.
For the cupcakes: Preheat the oven to 180oC (350oF] Gas 4.
Beat the butter and caster sugar together until pale and fluffy, then beat in the eggs, one at a time. Combine the flour and baking powder and sift into the mixture. Fold in, then stir in the vanilla extract.
Spoon the mixture into the paper cases and bake in the preheated oven for about 17 minutes, until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
For the buttercream: Cream the margarine, and gradually sift the icing sugar into the mixture, and cream together. Add the vanilla extract, and stir.
Carefully slice the top off each cake, then cut each top in half. Spoon a dollop of jam, and then buttercream into the middle of each cake. Then top with the two halves, setting them at an angle to resemble wings. Dust with icing sugar if you wish, and serve.
Janet's Rich Banana Bread
Category: bread
By vjonsson

This is the moistest banana bread that I have ever tasted. It's also very easy to make!

Ingredients:
½ cup butter, melted
1 cup white sugar
2  eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream
½ cup chopped walnuts
2  medium bananas, sliced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 9x5-inch loaf

Calories: 217.6
Fat: 11.1 g
Saturated fat: 5.4 g
Carbohydrates: 27.4 g
Sugars: 15.5 g
Dietary fiber: 1 g
Protein: 3.2 g
Cholesterol: 44.4 mg
Sodium: 218.9 mg
Rice Pudding


Ingredients:
unsalted butter, white rice, vanilla extract, salt, white sugar, cornstarch, lemon zest, ground cinnamon, ground nutmeg, heavy cream, raisins

Directions:
Preheat the oven to 350 degrees F. Grease a 13-by-9-by-2-inch baking pan with butter.
Using a double boiler over medium heat, cook the rice in the milk uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.
While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.
Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.
Pour the mixture into the prepared baking pan. Add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom] without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving.
Cherry 7-Up Party Punch


Ingredients:
water, sugar

Directions:
Mix all the ingredients together except the Cherry 7up.
Stir in the Cherry 7up right before serving.
Serve over ice.
NOTE: Have a couple Ice buckets full of ice close by so the punch doesn't get watered down.
Serve in a big punch bowl and float some orange slices on the punch if you like.
Egg in a Nest for 1 Person


Ingredients:
bacon, leek, garlic clove, zucchini, fresh basil, fresh ground black pepper, egg

Directions:
Preheat oven to 180dC, 350dF.
Cook bacon, leek and garlic in a nonstick fry pan over medium high heat for 3- 4 minutes or until bacon is crisp.
Add red pepper (capsicum] and zucchini and cook for 3-4 minutes longer.
Stir in basil and black pepper to taste.
Spoon mixture into a small ovenproof dish and form a depression in the centre.
Break egg into a small bowl, then slide into the depression in the vegetable mixture.
Sprinkle with cheese and bake for 5-8 minutes at 180dC 350dF or until the white is set in the egg.
Colorful Black Bean Salad


Ingredients:
black beans, green onions, fresh cilantro, lemon juice, olive oil, ground cumin, garlic powder, salt, pepper

Directions:
Combine all the dressing ingredients together in a large bowl and whisk until blended.
Add in the beans, pepper, onions, and cilantro and mix.
Refrigerate 1 hour before serving.
Chinese Chicken and Corn Soup


Ingredients:
Chinese five spice powder, cornstarch, cold water, spring onions, egg

Directions:
Place the canned corn, 500ml (slightly more than 2 cups] of water and the crumbled chicken stock cube in a large pan over medium heat.
Sprinkle in the five-spice powder and chillies; mix everything together with wooden spoon/spatula, then bring to boil.
Stir in cornstarch mixture, continue stirring until soup thickens.
Add chopped scallions (reserving a few TB] and chicken, continue to cook for several minutes.
Turn down the heat to a gentle simmer, slowly drizzle in the beaten egg, stirring the soup continuously.
Ladle soup into serving bowls, top with remaining chopped scallions and drizzle with a little sesame oil; serve immediately.
Asparagus Casserole


Ingredients:
butter, plain flour, salt, black pepper, milk, asparagus spears, asparagus spears, hard-boiled eggs

Directions:
Preheat oven to 350*.
Melt butter over low heat.
Add flour, salt and pepper.
Stir until well blended.
Remove from heat.
Gradually stir in milk and return to heat.
(To enhance the flavor of this dish, drain asparagus into measuring cup and finish out the 2 cups with milk].
Cook, stirring constantly, until thick and smooth.
In a loaf pan, or 2 quart casserole dish, layer asparagus and 2 sliced eggs and cover with half the sauce.
Repeat layers.
Cover with cracker crumbs and bake for 30 minutes, or until it starts to bubble.
Pavlova - from Edmonds Classics: New Zealander's Favourite Recip


Ingredients:
sugar, white vinegar, vanilla extract, cornstarch

Directions:
Preheat oven to 180 deg C (350 F].
Using an electric mixer, beat egg whites and caster sugar for 10 - 15 minutes or until thick and glossy.
Mix vinegar, vanilla and cornstarch together in a small bowl, then add to the meringue. Beat on high speed for a further 5 minutes
Line an oven tray with baking paper. Draw a 22cm (about 9 inches] circle on the baking paper. Spread the pavlova to within 2cm (1 inch] of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface. Place pavlova in preheated oven then immediately turn the temperature down to 100 deg C (210 F]. Bake pavlova for 1 hour.
Turn off oven. Open oven door slightly and leave pavlova in the cooling oven until it is completely cool. Carefully lift pavlova onto a serving plate. Decorate with whipped cream, fresh berries and mint leaves. Serves 6.
If you don't have baking paper, you can use aluminium foil. I don't open the oven door here (in Kuwait] because the oven cools too quickly as the fan continues to run till the oven is cool.
Peking Pork Spare Ribs


Ingredients:
hoisin sauce, garlic cloves, soy sauce, Chinese wine, honey, Chinese five spice powder

Directions:
Combine hoisin sauce, garlic, soy sauce, wine, honey and five spice., Place ribs in a single layer in the marinade and turn to coat., Cover and place in fridge for 3 - 5 hours., Spray a cold BBQ plate  or grill with oil., Preheat on medium high heat., BBQ ribs for 5 minutes each side, till golden and cooked through., Remove from heat, cover with foil and rest for 5 minutes., Serve with rice.
Easy White Chili


Ingredients:
boneless skinless chicken breasts, navy beans, chicken broth, garlic cloves, onion, diced green chilies, cumin, oregano, cayenne pepper, sour cream, white cheddar cheese

Directions:
Combine chicken breasts, beans, broth, garlic, onions, chilies and spices in a large stock pot.  Bring to a boil and simmer for approximately 45 minutes to 1 hour, until chicken is cooked thoroughly.
Remove chicken and cut into bite sized pieces when slightly cooled (enough to handle.].
Add chicken back into the soup and simmer for about 10 minutes, until heated through.
Serve with sour cream and grated cheese as a garnish.
She Crab Soup I
Category: soups-stews-and-chili
By C.Davis

Try this fabulous crab soup. I am sure you will love it. Serve in soup bowls which have been heated and garnish with  sour cream, parsley sprigs or a sprinkle of paprika.

Ingredients:
1  onion, chopped
1 ½ tablespoons margarine
2 teaspoons all-purpose flour
1 ½ teaspoons margarine
1 quart whole milk
1 pound crabmeat, flaked
4 ounces crab roe
⅛ teaspoon ground white pepper
⅛ teaspoon ground mace
2 cups milk
½ cup dry sherry

Directions:
Using a saute pan melt 1 1/2 tablespoons butter, over low heat,  and saute onions. Using a double broiler melt 1 1/2 tablespoons of butter.  Add flour and stir until well blended. Combine sauteed onions and flour mixture into a large stock pot.  Add 1 quart whole milk and stir constantly until soup is well blended. Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes.  Add 1 pint of milk and stir. Remove from heat and add wine. Serve in soup bowls which have been heated and garnish with  sour cream, parsley sprigs or a sprinkle of paprika.

Yields: 6 to 8 servings

Calories: 292.2
Fat: 12.5 g
Saturated fat: 5.1 g
Carbohydrates: 17.6 g
Sugars: 12.1 g
Dietary fiber: 0.4 g
Protein: 25.7 g
Cholesterol: 138.1 mg
Sodium: 501.3 mg
Cucumber Slices With Dill
Category: salad
By JulieK

This cool cucumber salad is quick and easy to prepare. It does require at least 2 hours in the fridge for the fullest flavor so plan ahead!

Ingredients:
4 large  cucumbers, sliced
1  onion, thinly sliced
1 tablespoon dried dill weed
1 cup white sugar
½ cup white vinegar
½ cup water
1 teaspoon salt  (Optional)

Directions:
In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 120.3
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 30 g
Sugars: 25.6 g
Dietary fiber: 1.3 g
Protein: 1 g
Sodium: 294.8 mg
Bohemian Pastry


Ingredients:
flour, vegetable shortening, butter, salt, sugar, milk, marmalade, powdered sugar

Directions:
Cut the flour and salt into the butter and shortening as you would for pie dough.
Mix sugar, yeast, milk, egg yolks in a bowl.
Add the liquid mixture to the flour/shortening mixture and mix well.  Should form a nice ball of dough.
Cover the dough ball and refrigerate overnight or at least 5 hours.
Preheat oven to 375 degrees F.
Remove from the refrigerator and roll thin like pie crust.
Cut in 3 inch squares.
Put preserves in the center and fold each pastry from corner.
Use a fork (or your thumb] to seal the edges.
Place on a lightly greased cookie sheet (you could also use parchment paper] and bake 20 to 25 minutes in a 375°F degree oven.
Dust with powdered sugar, cool to touch, and enjoy.   Keeps well in a sealed container.  .
GEM SCONES


Ingredients:
butter, sugar, eggs, self raising flour, salt, milk

Directions:
preheat oven to 200 Celsius  place 1/2 round patty pan tins on a baking tray and heat till VERY HOT before making mix. alternatively if you are lucky enough to have gem irons, use them.
using an electric mixer, cream butter and sugar until light and fluffy.
add the eggs one at a time, beating well after each addition.
fold in 1/2 the flour and salt then the milk then the rest of the flour.
remove patty pan tins from oven , still on the tray to retain heat, and fill each patty pan.
cook 12 - 15 minutes until golden on top.
serve warm with butter or any filling you like.
I serve some with butter and jam and some with lemon curd.
Baked Spinach and Cheese Ranch Potato Cakes #RSC


Ingredients:
fresh spinach, shallot, black pepper, parmesan cheese, all-purpose flour, lemon juice, mayonnaise, lemon slice

Directions:
1] Preheat oven to 400 degrees F. Generously coat a 13 x 9-inch pan with nonstick cooking spray.
2] Combine drained potatoes, spinach, shallots, 5 teaspoons seasoning mix, black pepper, Parmesan cheese, 1 teaspoon lemon juice and flour in a large bowl. Mix well.
3] Using a 1/4-cup measure, drop 8 small mounds of mixture onto prepared baking sheet. Lightly press each mound to form a cake that is 1-inch high.  Spray tops lightly with nonstick cooking spray. Bake for 30 minutes.
4] Meanwhile, combine yogurt, mayonnaise, remaining 5 teaspoon seasoning mix and 1 teaspoon lemon juice in a small bowl. Mix well.
5] Transfer potato cakes to a serving platter and top each with a small dollop of yogurt sauce. Garnish with lemon slices.Serve immediately. Yield: 8 potato cakes.
Coconut Macadamia Chocolate Macaroons


Ingredients:
dates, vanilla extract, honey, egg, chocolate

Directions:
1. Preheat your oven to 350 F (180C].
2. Place everything except the chocolate into a food processor. Mix it all together until it’s made a cookie dough consistency. You’ll still have a few bigger pieces of macadamia nuts in there, but that’s a good thing.
3.Now stir in your chopped chocolate.
4.Drop by rounded spoonfuls onto a parchment lined baking sheet.
5.Bake for 12-15 minutes or until they are looking golden on top.
Shrimp & Moringa


Ingredients:
shrimp, onion, ginger, garlic, spinach, kosher salt, olive oil

Directions:
When you skillet is hot, pour in a little oil.
Add the shrimp.
Then add onion, ginger and garlic.
When the shrimp turn pink, take them out, they are done.
Add the moringa to the skillet.  Cook just enough to warm through while mixing with the onion, ginger and garlic.
Place the veggie in the middle of a plate and surround with the shrimp.
Salt to taste.
Enjoy.
Chicken Tortas


Ingredients:
chicken breasts, chili powder, pico de gallo, romaine lettuce, onion, reduced-fat monterey jack cheese, radishes

Directions:
In a medium bowl, combine chicken, chili powder & 1 cup of pico de gallo.
In a second bowl, combine lettuce, onion, cheese & radishes.
Place equal amounts of both the chicken mixture & lettuce mixture on 4 slices of bread.
Spoon 1/4 cup pico de gallo over lettuce & top with a second slice of bread, then serve as soon as possible.
Chocolate Chip Mug Cookie


Ingredients:
butter, white sugar, brown sugar, vanilla, salt, flour

Directions:
"Melt butter in microwave.  Add sugars, vanilla, salt, egg yolk and stir.  Add flour, mix well until fully combined.  Stir in chocolate chips.  Microwave for 30-50 seconds depending on your microwave wattage."
English Lemon Curd
Category: desserts
By Al & Marti Voss

Lemony tart and just a little sweet. Wonderful on scones or croissants.

Ingredients:
1 ½ cups freshly squeezed lemon juice
6  eggs, beaten
1 cup unsalted butter, softened
1 cup white sugar
¼ cup freshly grated lemon zest

Directions:
Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan; cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes. Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour curd into clean jars, seal, and store in the refrigerator.

Prep time: 15 mins
Cook time: 8 mins
Total time: 53 mins
Yields: 3 cups

Calories: 61.1
Fat: 4.5 g
Saturated fat: 2.6 g
Carbohydrates: 5 g
Sugars: 4.4 g
Dietary fiber: 0.1 g
Protein: 0.9 g
Cholesterol: 33.4 mg
Sodium: 9.4 mg
Amish Friendship Starter


Ingredients:
sugar, flour, milk

Directions:
Day 1: In a large glass or plastic bowl, combine 1 cup sugar, 1 cup flour, and 1 cup milk.
Stir with a wooden spoon.
Cover loosely with a clean cloth dish towel.
Keep at room temperature.
Day 2: Using a wooden spoon, stir once a day.
Day 3: Using a wooden spoon, stir once a day.
Day 4: Using a wooden spoon, stir once a day.
Day 5: Add 1 cup sugar, 1 cup flour, and 1 cup milk.
Stir.
Day 6: Using a wooden spoon, stir once a day.
Day 7: Using a wooden spoon, stir once a day.
Day 8: Using a wooden spoon, stir once a day.
Day 9: Using a wooden spoon, stir once a day.
Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk.
Stir.
Remove 3 cups of mixture and give one cup to three friends.
Save remaining starter for yourself, feeding every fifth day with 1 cup sugar, 1 cup flour and 1 cup milk.
~Note~Don't forget to print out the directions for your friends, so they know how to feed the starter!
Veggie Pita Subs


Ingredients:
olive oil, garlic powder, salt, pepper, eggplant, zucchini, red sweet bell pepper, red onion, black olives, mozzarella cheese

Directions:
Combine oil, vinegar, Italian seasoning, garlic powder, salt and pepper; use to marinate eggplant through olives 1/2 hour.
Spread vegetables in one layer on a foil-lined baking sheet.
Roast at 400F 15 minutes.
Drain and toss vegetables together in a collander and stuff into the pita pockets; lay each pocket on its side and stuff in 1/4 cup of cheese with the veggies.
Wrap each pocket in foil, place on the baking sheets and return to oven for 5 minutes to melt cheese.
Serve warm.