xiaoxl/recipe_data huggingface dataset:
Lentil Soup with Lemon
Category: soups-stews-and-chili
By Jodi

Includes chicken broth, carrot, onion, some spices, and a splash of lemon.  Flexible and very delicious!!

Ingredients:
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
¼ teaspoon kosher salt, or to taste
¼ teaspoon freshly ground black pepper
⅛ teaspoon chili powder, or to taste
1 (32 ounce) carton chicken broth
1 cup red lentils
1 large carrot, diced
2 tablespoons lemon juice, or to taste
3 tablespoons chopped fresh cilantro
4 teaspoons extra-virgin olive oil for drizzling
1 pinch chili powder

Directions:
Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant. Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes. Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky. Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.

Prep time: 35 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 351.4
Fat: 16.2 g
Saturated fat: 2.2 g
Carbohydrates: 37.7 g
Sugars: 5.3 g
Dietary fiber: 16.3 g
Protein: 14.6 g
Cholesterol: 5.6 mg
Sodium: 1247.1 mg
Quinoa Lunch for One
Category: everyday-cooking
By FRAMBUESA

Quinoa and fresh veggies make a wholesome and filling lunch that tastes great and is quick to prepare when cooking for one. Can easily be adjusted to make additional servings.

Ingredients:
½ cup water
½ cup thinly sliced carrots
¼ cup red quinoa
½ teaspoon chicken bouillon granules
1 cup chopped cooked broccoli
1 cup baby spinach, chopped

Directions:
Combine water, carrots, quinoa, and chicken bouillon in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer until nearly all water has been absorbed and outer ring of quinoa grain is visible, 10 to 12 minutes. Add broccoli and spinach to the pot, stir, and cover to allow spinach to wilt. Continue to cook until all water is absorbed and vegetables have been heated through, about 5 minutes more. Spoon quinoa and veggies into a bowl and serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 serving

Calories: 224.7
Fat: 3.3 g
Saturated fat: 0.4 g
Carbohydrates: 41.1 g
Sugars: 5 g
Dietary fiber: 7.9 g
Protein: 10.2 g
Cholesterol: 0.1 mg
Sodium: 291.7 mg
Can't Stop Eating It Scrumptious Macaroni and Cheese


Ingredients:
elbow macaroni, onion, butter, flour, black pepper, milk, Velveeta cheese, tomatoes

Directions:
Cook macaroni according to package directions.
Drain.
Meanwhile, for sauce, tenderize onions in butter in a medium saucepan, but do not brown.
Stir in flour and peppers.
Add milk.
Cook and stir until thick and bubbly.
Add Velveeta and stir until melted.
Add macaroni to a 1 quart casserole dish and stir in cheese sauce until well blended.
Bake uncovered in a 350* oven for 25 minutes, then add tomato slices to top of mac'n cheese and cook 5 minutes more.
Let stand 10 minutes and eat as much as you can stand!
Yum!
Manchego Mashed Potatoes


Ingredients:
yukon gold potatoes, salt, butter, milk, manchego cheese, black pepper

Directions:
Halve large potatoes, small ones can be left whole.
Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil.
Uncover, salt the water and cook until tender, 12 to 15 minutes.
Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.
Hovis (Malted Brown Bread)


Ingredients:
self rising flour, light brown sugar, caster sugar, sultanas, golden syrup, milk

Directions:
Preheat oven to 350°F and grease a 1-pound loaf tin well.
Place all the ingredients in a large bowl and mix well together to form a thick batter.
Turn the mixture into the tin and bake in the oven for 50-60 minutes or until a skewer inserted in the centre comes out clean.
Turn out and leave to cool on a wire rack.
Serve sliced, spread with butter.
Chipotle Glazed Pecans


Ingredients:
pecan halves, sugar

Directions:
Beat egg white in a medium bowl until frothy. Add pecans, sugar and chipotle powder; toss until pecans are well coated.
Place in a single layer on a parchment-lined baking sheet. Bake in a 375 degree oven, stirring every 5 minutes, for 15 minutes.
Cool completely. Break apart any large clusters. Store at room temperature in an airtight container.
Hot Mexican-Style Spinach Dip


Ingredients:
onion, canola oil, olive oil, tomatoes, frozen chopped spinach, half-and-half cream, monterey jack cheese, cream cheese, sliced ripe olives, red wine vinegar, sea salt, black pepper

Directions:
Cook onion in oil in  a medium skilled over medium-high heat, stirring constantly, 4 minutes or until onion is tender.
Add tomatoes and jalapeno pepper, cook 2 minutes more.
Transfer mixture to a large bowl, add spinach and remaining ingredients, stirring very well.
Spoon mixture into a greased 2-quart baking dish.
Bake, uncovered, at 400 degrees F for 35 minutes or until golden and bubbly.
Serve warm with tortilla chips.
Mexican Bubble Pizza


Ingredients:
lean ground beef, water, cheddar cheese

Directions:
Preheat oven to 375°F
Brown ground beef in large skillet or pan over medium heat until thoroughly cooked, stirring frequently. Drain. Add Old El Paso Taco Seasoning Mix, water, and tomato soup, and mix well. Bring to a boil. Reduce heat to low and simmer for 3 minutes. Remove from heat.
Separate dough from biscuits into 8 biscuits. Cut each biscuit into 8 pieces. Add to ground beef mixture. Stir gently.
Spoon mixture into ungreased 13x9-inch pan. Bake 18-23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven.
Sprinkle with cheese. Return to oven. Bake until cheese is bubbly.
Cut into 8 squares.
Sous Vide Ribeye With Fig Reduction


Ingredients:
fresh fig, butter, garlic clove

Directions:
Watch video at https://youtu.be/uH2QSPnwN3k to see how this dish is made., prepare sous vide by warming water to 135 degrees.
Diabetic Friendly Cashew Chicken


Ingredients:
boneless skinless chicken breast, cornstarch, cashews, sliced water chestnuts, green pepper, green onion, gingerroot, low sodium soy sauce, mandarin oranges in light syrup, cooked brown rice

Directions:
Combine chicken strips, orange juice, and 1 teaspoon cornstarch in a medium bowl; cover and chill 1 hour.
Heat oil in a nonstick skillet over medium heat. Add cashews; cook, stirring constantly, 30 seconds. Remove from skillet; set aside. Add chicken mixture to skillet. Cook, uncovered, over medium-high heat 8 minutes or until chicken is lightly browned, stirring constantly. Add water chestnuts and next 3 ingredients; cook 5 minutes.
Combine broth, soy sauce, and 1 tablespoon cornstarch; add to chicken mixture. Bring to a boil; reduce heat, and cook, stirring constantly, until thickened.
Remove from heat; stir in oranges. Spoon chicken mixture over rice, and sprinkle with cashews. Serve immediately.
Baked Leg O'Lamb


Ingredients:
leg of lamb, whole cloves, honey, lemon juice, salt

Directions:
Heat oven to 325 degrees., Place leg of lamb on rack in a shallow baking dish., Bake 1 hour and 45 minutes., Drain off excess fat., Combine cloves, honey, lemon juice and salt and pour over lamb., Return to oven and bake an additional 20 minutes more.
Chicken Tikka Masala With Seasoned Jasmine Rice


Ingredients:
chicken breasts, plain nonfat yogurt, lemon juice, cumin, cinnamon, salt, ground black pepper, butter, garlic cloves, tomato sauce, ground coriander, ground cumin, paprika, garam masala, heavy whipping cream, fresh cilantro, butter, green onion, onion, garlic clove, water, garam masala, cumin, paprika, whole cloves, salt

Directions:
Trim fat from chicken breasts and discard or add to chicken stock bag.
Cut chicken breasts into 1 inch cubes.
Place in medium bowl with marinade ingredients. Mix together well and refrigerate 1 hour.
For sauce, heat butter in large skillet on medium heat.
Saute garlic.
Add tomato sauce and spices. Stir together and reduce heat to low, allowing to simmer for 5 minutes.
Stir in heavy whipping cream, allow to simmer.
Thread marinated chicken cubes onto skewers.
Grill or broil chicken, turning occasionally, until cooked thoroughly, roughly 8-10 minutes.
Add chicken and chopped cilantro to sauce, simmer for additional 5 minutes, then serve over rice or with Naan bread.
Rice:
In medium sauce pan, briefly saute green onions, onions and garlic in butter.
Add rice and seasonings, allow rice to cook 1-2 minutes.
Add water and bring to a boil.
Reduce heat, cover, and simmer for 20 minutes.
Turn off stove, allow to stand covered for additional 10 minutes.
Remove whole cloves before serving.
Dad's Cherry Margarita


Ingredients:
salt, triple sec, lime juice, maraschino cherry juice, powdered sugar

Directions:
Rim glass with salt., Blend all ingredients in a blender until smooth., Pour into glass & serve.
Slimming World Friendly Hummus


Ingredients:
chickpeas, minced garlic cloves, salt, cumin, low-fat plain yogurt, water

Directions:
put the chickpeas, lemon juice crushed garlic cumin and yoghurt into blender and bled until slightly chunky, continue pulversising adding a little water to get to desired consistency, i like mine chunky pastey.
serve on baked potatoes.
Mu Shu in Moments


Ingredients:
eggs, fresh ginger, garlic clove, hot red pepper flakes, water, soy sauce, hoisin sauce, scallion, flour tortillas, hoisin sauce

Directions:
yield: Makes 4 servings.
active time: 10 minute.
total time: 25 minute.
Better than anything you can get at your local takeout joint, this way of making the Chinese classic can be done in record time.
Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook eggs, stirring, until just cooked through. Transfer scrambled eggs to a plate. Add remaining 3 tablespoons oil to skillet and heat until hot but not smoking, then cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix and 2 tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.
Stir together soy sauce, sesame oil, remaining 2 tablespoons water, and hoisin sauce in a small bowl. Add to coleslaw mixture along with scallions and eggs and cook, stirring, 2 minutes. Remove from heat. Immediately put tortillas between 2 dampened paper towels on a microwave-safe plate and microwave on high power until tortillas are hot, about 1 minute.
To assemble, spread hoisin on each tortilla and top with mu shu mixture, shredded chicken and scallions, then roll up.
Homemade Pie Crust (Pa Dutch Country)


Ingredients:
flour, shortening, salt, cold water

Directions:
Combine flour and salt in mixing bowl.
Cut shortening into flour with pastry blender or 2 knives. Do not overmix; these are sufficently blended when particals are the size of peas.
Add water gradually, sprinkling 1 tablespoon at a time evenly over mixture. Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold pastry together when it is pressed between the fingers. It should not feel wet.
Roll dough into a round ball, handling as little as possible.
Roll out on a lightly floured board into a circle 1/8 inch thick and 1 inch larger than the diameter of the top of the pie pan.
Place circle into pie pan, gently pressing dough to fit to the bottom & sides.
Trim edges with scissors or a sharp knife letting 1/2 inch extend over rim.
Turn edge under and flute with fingers to make a standing rim.
Prick shell all over with a fork to prevent air bubbles.
If desired, bake at 450 for 12-15 mins or until a golden brown. (Not necessary for the Shoo Fly Pie and most other baked pies.].
Jalapeño Popper Chicken Roulades


Ingredients:
cream cheese, reduced-fat cream cheese, cheddar cheese, chicken breasts, bacon, panko breadcrumbs, scallion, egg

Directions:
Preheat oven to 400 degrees.
Place panko in a pan on medium heat and toast until golden brown.
Place toasted panko in a shallow bowl and mix in taco seasoning.  Set aside.
Beat egg and set aside.
Combine cream cheese, cheddar cheese, minced jalapeno, bacon crumbles and scallion in a bowl.
Slice each chicken breast lengthwise turning each breast into 2 pieces.  Lightly pound each piece out until approximately 1/4 inch thick.
Salt and pepper each chicken piece.
Divide and spread cheese mixture down the center of each chicken piece.  Roll into a roulade and secure top and both ends with toothpicks.
Brush each piece with egg mixture and coat in panko, being sure to cover all sides.
Place baking rack over a foil lined cookie sheet.  Place each chicken roulade on the rack toothpick side up.
Bake on 400 for 20-25 minutes or until done.
Spinach Ravioli Bake


Ingredients:
part-skim mozzarella cheese, frozen chopped spinach, parmesan cheese

Directions:
Preheat oven to 350.
Place 1 cup spaghetti sauce in a greased shallow 2-qt baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers.
Bake, uncovered, at 350 degrees for 40 - 45 minutes or until heated through and cheese is melted.
Chili Tofu


Ingredients:
tofu, cornstarch, cornflour, onions, garlic cloves, green chilies, red capsicum, salt, white pepper powder, soy sauce, chili sauce

Directions:
To start with, cut tofu into 1 inch diamond shaped pieces.
Heat oil in a wok.
Roll tofu pieces in cornflour.
Now, deep fry them in hot oil on medium flame until the edges start to turn brown.
Remove from wok, drain onto absorbent paper and keep aside.
Blend 1 tbsp cornflour (this much will be leftover] in quarter cup of water.
Keep aside.
Peel onions and cut'em into thick slices.
Peel, wash and crush garlic.
Slice green chillies.
Wash, halve, de-seed and cut capsicum into thick strips.
Heat 2 tbsps.
oil in a wok.
Add garlic and stir-fry for a minute.
Add green chillies, onions and capsicum.
Saute for a few minutes.
Add tofu.
Stir in stock.
Add salt, pepper powder, soy sauce and chilli sauce.
Stir well.
Stir in the blended cornflour.
Cook on high flame, stirring until the sauce thickens to coat the tofu and vegetables.
Serve rightaway with hot rotis or naan or parathas or even kulchas!
Enjoy your meal!
Pinto Beans & Ham


Ingredients:
dried pinto bean, water, onion, cooked ham, garlic cloves, green pepper, chili powder, salt, pepper, ground cumin, dried oregano

Directions:
Cover beans with water and soak overnight; drain.
Place beans in a 5- or 6-quart slow cooker/Crock Pot with water and remaining ingredients.
Cover cooker and cook on low setting for 9-10 hours, or until beans are soft and done. Stir a couple of times during cooking, if possible. Serve with cornbread, rice, a green salad or slaw.
Caramel Apple Punch


Ingredients:
lemon wedge, apple cider, sparkling apple cider, maraschino cherries

Directions:
Spread cinnamon sugar onto a small plate or saucer. Run the lemon wedge along the rim of 6 champagne glasses, then dip the rims into the cinnamon sugar.
Combine apple cider and caramel topping in a measuring cup.
Divide evenly among prepared glasses.
Divide sparkling cider among glassses.
Garnish with cherry.
Honey Mustard Roast Chicken
Category: meat-and-poultry
By Chef John

Here's a delicious recipe for roast chicken using one of my all-time favorite poultry techniques…spatchcocking! This method of cooking allows the chicken to sit flat as it roasts, ensuring that everything cooks evenly so the breast meat ends up just as juicy and succulent as the dark meat. The honey mustard marinade adds incredible flavor and works overtime as a sweet and tangy basting and serving sauce. Serve with roasted potatoes and Brussels sprouts, if desired.

Ingredients:
½ cup yellow mustard
¼ cup honey
¼ cup seasoned rice wine vinegar
2 teaspoons Sriracha
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
3 teaspoons kosher salt, plus more as needed
1 (4.5 pound) whole chicken
¼ cup chicken stock, or as needed
2 tablespoons chopped green onions, or to taste

Directions:
Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined. Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken. Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking. Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours. Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil. Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting. Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes. While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat. Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken. Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.

Prep time: 40 mins
Cook time: 50 mins
Total time: 5 hrs 30 mins
Yields: 4 servings

Calories: 637.1
Fat: 22.7 g
Saturated fat: 6 g
Carbohydrates: 20.3 g
Sugars: 17.8 g
Dietary fiber: 1.6 g
Protein: 84.8 g
Cholesterol: 255.7 mg
Sodium: 2199.7 mg
Egg in a Hole French Toast Grilled Cheese
Category: main-dish
By Julie Hubert

A traditional grilled cheese with bacon is dipped in French toast batter, a hole is cut in the center, and is cooked with an egg in the hole in this decadent brunch sandwich.

Ingredients:
¾ cup half-and-half
1  large egg
1 tablespoon white sugar
½ teaspoon ground cinnamon
½ teaspoon kosher salt
4 thin slices  white sandwich bread
2 slices American cheese
2 slices Cheddar cheese
2 slices cooked bacon, crumbled
1 tablespoon unsalted butter
2  large eggs

Directions:
Whisk half-and-half, 1 egg, sugar, cinnamon, and salt together in a bowl until batter is smooth. Place 2 bread slices on a work surface and top each with 1 slice American cheese, 1 slice Cheddar cheese, and crumbled bacon. Top each with a second piece of bread, making a sandwich. Cut a 2-inch hole in the center of each sandwich using a biscuit cutter or 2-inch wide glass. Melt butter in a large nonstick skillet over medium-low heat, tilting the skillet to cover entire surface with butter. Dip both sandwich rings and cut-out holes in the batter until evenly coated. Place the dipped sandwich rings and cut-out holes in the melted butter in the skillet. Immediately crack an egg into the hole of each ring. Cook until egg white is set, bread is golden brown, and cheese is softly melted, about 2 minutes per side.

Prep time: 15 mins
Cook time: 4 mins
Total time: 19 mins
Yields: 2 sandwiches

Calories: 607.4
Fat: 43 g
Saturated fat: 24.3 g
Carbohydrates: 28.2 g
Sugars: 8.7 g
Dietary fiber: 1.1 g
Protein: 28 g
Cholesterol: 384.3 mg
Sodium: 1439.2 mg
Simply Swordfish
Category: seafood
By JANNIEP

Swordfish is, in my opinion, 'the food of the gods.'  This quick and simple recipe serves to complement it's natural flavor. Also good served with a bearnaise sauce.

Ingredients:
2 (6 ounce) swordfish steaks
2 tablespoons lemon juice
1 tablespoon lemon pepper
1 tablespoon dried dill weed

Directions:
Preheat an outdoor grill for high heat, and lightly oil grate. Place swordfish steaks in a medium bowl, and brush with lemon juice. Coat each side with lemon pepper and dill. Place swordfish on the prepared grill, and cook 6 minutes on each side, or until fish is easily flaked with a fork.

Prep time: 10 mins
Cook time: 12 mins
Total time: 25 mins
Yields: 2 servings

Calories: 214.6
Fat: 6.9 g
Saturated fat: 1.9 g
Carbohydrates: 2.8 g
Sugars: 0.6 g
Dietary fiber: 0.4 g
Protein: 33.7 g
Cholesterol: 65.5 mg
Sodium: 847.2 mg
Date Cookies
Category: desserts
By Sara

Spicy cookies with chewy dates. The dates sweeten these cookies without going overboard.

Ingredients:
1 cup butter, softened
1 ⅓ cups white sugar
3  eggs
3 cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 teaspoons water
1 ½ cups chopped pitted dates
1 cup chopped pecans

Directions:
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the flour, baking soda, cinnamon and cloves; gradually stir into the creamed mixture. Combine the water and dates; stir into the dough along with the chopped pecans. Cover and chill for 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 1 hr
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 6 dozen

Calories: 156.1
Fat: 7.8 g
Saturated fat: 3.6 g
Carbohydrates: 20.4 g
Sugars: 11.5 g
Dietary fiber: 1.1 g
Protein: 2.1 g
Cholesterol: 29.1 mg
Sodium: 77.5 mg
Golden Onion Dip


Ingredients:
sweet onions, butter, chicken broth, cream cheese, mayonnaise, pistachios

Directions:
Chop the onions.  Leave the cream cheese out to soften while preparing the onions.
Melt the butter in a large nonstick skillet.  Add the onions and cook over medium-high heat, stirring constantly, until tender.
Add chicken broth and bring to a boil.  Cook over medium-high heat for 20-25 minutes, stirring often, until onion is golden.  Remove from heat and let cool.
Beat the cream cheese until creamy.  Add mayo and beat until smooth.  Stir in the onion mixture and the pistachios.
Cover and chill until ready to serve, at least 2 hours.  Serve with assorted fresh veggies or melba rounds.
Falafel Pitas


Ingredients:
chickpeas, onion, carrots, garlic clove, ground cumin, fresh parsley, lettuce, cucumber

Directions:
Turn the grill/broiler to medium.
Tip the chickpeas into a food processor or blender with the onion, carrots, garlic, cilantro, cumin, parsley and salt and pepper to taste.
Whizz briefly so that you retain some of the chunky texture to the chickpeas.
Using your hands, shape the mixture into six burgers.
Brush both sides of each burger with a little oil.
Carefully place the burgers on to a grill/broiler pan lined with foil and grill/broil for 5 minutes on each side.
Meanwhile, toast the pita breads and tear the lettuce into strips.
Stuff the hot burgers into the pita breads.
Add a small handful of torn lettuce and a few slices of cucumber.
Serve drizzled with a spoonful of yogurt, if you wish.