xiaoxl/recipe_data huggingface dataset:
Italian-Style Chicken Cutlets


Ingredients:
half-and-half, ground chicken, egg, salt, fresh ground black pepper, butter, parmesan cheese

Directions:
Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the chicken, egg, salt (if any], pepper,  and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.
Remove the chicken mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets. Mix the parm and bread crumbs in a small bowl and coat the cutlets with the bread crumb mixture.
In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.
Buffalo Chicken Pasta
Category: main-dish
By Yoly

This pasta dish has all the flavors of Buffalo chicken wings, and you don't have to get your fingers full of hot sauce. It's made on the stovetop and is finger-licking good!

Ingredients:
2 cups rigatoni pasta
2 cups shredded cooked chicken breast
1 teaspoon dry ranch salad dressing mix (such as Hidden Valley Ranch®)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 (8 ounce) package Neufchatel cheese
1 (8 ounce) container sour cream
½ cup Buffalo wing sauce (such as Frank's RedHot®)
½ cup shredded sharp Cheddar cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside. Season chicken with ranch dressing mix, salt, pepper, and garlic powder. Set aside. Meanwhile, combine Neufchatel cheese, sour cream, and Buffalo wing sauce in a large saucepan over low heat. Cook, stirring constantly, until well combined, about 3 minutes. Add Cheddar cheese and stir well until melted. Add pasta and chicken and continue cooking until well incorporated and heated through.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 664.6
Fat: 47.5 g
Saturated fat: 23.3 g
Carbohydrates: 36.2 g
Sugars: 2 g
Dietary fiber: 1.3 g
Protein: 24.8 g
Cholesterol: 115 mg
Sodium: 1821 mg
Szechwan Shrimp
Category: world-cuisine
By FOODGU1

Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.

Ingredients:
4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
½ teaspoon crushed red pepper
¼ teaspoon ground ginger
1 tablespoon vegetable oil
¼ cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

Directions:
In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 141.6
Fat: 4.4 g
Saturated fat: 0.8 g
Carbohydrates: 6.7 g
Sugars: 3.5 g
Dietary fiber: 0.4 g
Protein: 18.3 g
Cholesterol: 163.8 mg
Sodium: 499.5 mg
Jamie Oliver Crunchy Garlic Chicken Nuggets


Ingredients:
garlic clove, lemon, butter, fresh Italian parsley, sea salt, fresh ground black pepper, all-purpose flour, egg, chicken breast fillets, olive oil

Directions:
To prepare your chicken: Peel the garlic and zest the lemon. Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper. Whiz until the mixture is very fine, then pour these crumbs on to a plate. Sprinkle the flour on to a second plate. Crack the egg into a small bowl and beat with a fork. Lightly score the underside of the chicken breasts. Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs on to the chicken breasts so they stick—you want the meat to be totally coated.
To cook your chicken: You can either bake or fry the chicken. If baking, preheat your oven to its highest temperature (475°], place your chicken on a sheet pan and cook for 15 minutes. If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp.
To serve your chicken: Either serve the chicken breasts whole, or cut them into strips and pile them on a plate. Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt. Great with a lovely fresh salad or simply dressed veggies.
Black Raspberry Cream Pie


Ingredients:
graham cracker crust, cream cheese, black raspberries

Directions:
preheat oven to 375., brush pie shells with egg whites and bake for 5 minutes., in a mixing bowl beat whipping cream until stiff peaks form., in another bowl, beat cream cheese., add preserves and beat on low., fold in whipping cream and add to pie shell., chill for 4-24 hours., garnish with fresh berries.
Collard Green Wraps
Category: uncategorized
By thymeforpineapple

Creamy hummus, crunchy bell pepper, and refreshing cucumber join tangy artichoke hearts and peppery arugula inside tender, blanched collard green leaves, resulting in fresh and flavorful veggie wraps that are perfect for a light lunch. Serve with chips on the side or even some lemon-garlic roasted potatoes or rice.

Ingredients:
¼ cup apple cider vinegar
3 tablespoons kosher salt
1 bunch collard greens
1 (10 ounce) container roasted garlic hummus
1 large red bell pepper, thinly sliced
½ small seedless cucumber, cut into sticks
1 medium red onion, thinly sliced
1 (14 ounce) can artichoke hearts, drained and quartered
1 cup packed baby arugula
2 teaspoons freshly squeezed lemon juice

Directions:
Fill a large pot with 3 inches of water. Add vinegar and salt; bring to a boil over medium-high heat. While water comes to a boil, remove 4 large leaves from the bunch of  . Lay them flat on a cutting board and trim the stems until even with beginning of leaves. Carefully shave center stems down until leaves lay flat, being careful to not tear them. Place leaves in boiling water and cook undisturbed until bright green and wilted, about 30 seconds. Use tongs to carefully transfer leaves to a bowl of ice water; let cool 3 minutes. Remove from ice water and pat dry. Lay collard leaves flat on a large cutting board and assemble wraps as follows, dividing ingredients evenly among the 4 leaves. Spread an even layer of hummus on each leaf, leaving a 2-inch border. In the bottom third of each leaf, stack bell pepper, cucumber, onion, artichoke hearts, and arugula. Drizzle with lemon juice. Fold the sides of each leaf in towards the center, using your hands to help keep the sides tucked in, and roll, starting from bottom. Slice in half diagonally to serve.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 4 wraps

Calories: 202.5
Fat: 7.3 g
Saturated fat: 1.1 g
Carbohydrates: 26.9 g
Sugars: 3.7 g
Dietary fiber: 10.4 g
Protein: 10.4 g
Sodium: 4972.2 mg
Venison Pot Roast


Ingredients:
cooking onion, celery, carrots, soy sauce, Worcestershire sauce, garlic clove, bay leaves, onion powder, black pepper, bouillon cubes, oregano, thyme, water, flour, milk

Directions:
Rub garlic on roast.
Put roast in a small roasting pan with some onion under roast and some around it.
Surround with carrots and celery.
Fill pan with water just so the top of the roast is exposed.
Add soya sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in water cover and bake in oven on 300 degrees for 4 hours.
It should cut with a fork when done.
Serve roast, with veggies in a bowl and mashed potatoes.
Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth to make a gravy stirring constantly.
Add more if needed to thicken.
Eleanor's Rhubarb Crunch


Ingredients:
flour, oatmeal, butter, brown sugar, ground cinnamon, sugar, water, cornstarch, vanilla, rhubarb

Directions:
For the Crunch crust and topping; In a medium bowl combine the flour, oatmeal, brown sugar, and cinnamon and mix well.
Add the butter and mix in using a pastry blender to make sure the butter is well distributed in the mix.
Spray a 9x9 inch baking dish with cooking spray. Add half of the crust/topping mix and press into the bottom and a bit up the sides of the baking dish. This will be the bottom crust of the crunch.
Top the bottom crust with the prepared rhubarb, spreading it evenly over the crust.
For the Filling; In a small sauce pan, combine the sugar, water, and cornstarch and mix well. Bring the mixture to a boil and let it boil until its a thick syrup.
Remove the syrup from the heat and stir in the vanilla.
Pour the syrup over the rhubarb, making sure to cover the rhubarb evenly.
Cover the rhubarb with the remaining crunch topping.
Bake the dish at 350 degrees for 60 minutes or until browned and bubbly and the rhubarb is cooked through.
Pork Chops and Rice


Ingredients:
water, onion, butter, olive oil

Directions:
Sear pork chops slightly in skillet with 1 tbs of ex virgin olive oil and 1tbs of butter( preferably cast iron]to give carmelization, for about 4 to 5 min each side, add rice, lipton soup mix and water( according to amount needed or wanted according to the size of your pan] add 2 tbs butter( all in same skillet] and cover with reynolds aluminum foil and bake at 375 degrees for 40 minutes in oven. after checking the cooking of the chops and rice, then add the raw onion rings over the top of the casserole. Continue to cook with Reynolds wrap covering in oven to cook for 12 minutes or until rice is cooked and top of casserole is browned. Now take Reynolds wrap off for 5 to 10 min to brown whole casserole.
Read more at: http://www.food.com/members/subm/editr2?slug=reynolds-wrap&oc=linkback.
Godiva Chocolate Covered Banana


Ingredients:
dark rum, banana, vanilla ice cream

Directions:
Pour Godiva into blender., Add rum, banana and ice cream., Blend until smooth., Pour into serving glass., Garnish with banana slice if desired.
Country Style Green Beans with Red Potatoes
Category: side-dish
By FAYE2696 - Faye Hughes

These green beans and potatoes are a spectacular dish.  I have been making them for years in large quantities for special events at my church.  The smoked turkey tails make an excellent broth that is seasoned beyond words.  Let the meat cook until it falls off the bone for the ultimate flavor, at least 2 hours.

Ingredients:
½ pound smoked turkey tails
2 (14.5 ounce) cans green beans, drained and rinsed
1 large onion, chopped
10 small red potatoes, peeled and cubed
1 tablespoon seasoned salt
2 teaspoons ground black pepper
1 tablespoon garlic powder

Directions:
Place the turkey tails and onion into a 4 quart Dutch oven and fill half way full with water. Season with salt, pepper and garlic powder. Bring to a boil, then cover and simmer over low heat until meat falls off the bones, about 2 hours. Remove the bones and skin; return the meat to the pot. Discard bones and skin. Add the green beans to the Dutch oven and simmer for 20 minutes, then add the potatoes. Simmer for 10 to 15 minutes more, or until they can be easily pierced with a fork.

Prep time: 20 mins
Cook time: 3 hrs
Total time: 3 hrs 20 mins
Yields: 8 servings

Calories: 231.5
Fat: 3.1 g
Saturated fat: 1 g
Carbohydrates: 42 g
Sugars: 4 g
Dietary fiber: 6.5 g
Protein: 10.7 g
Cholesterol: 16.2 mg
Sodium: 935 mg
Spicy Baked Chicken Leg Quarters


Ingredients:
salt, pepper, Tabasco sauce

Directions:
Wash chicken and dry with paper towel.
Marinate chicken in lots of Tabasco sauce salt, pepper.
Place chicken in plastic bag with bread crumbs.
Shake bag of chicken to get bread crumbs covering the chicken.
Place on cooking tray (with aluminum foil] for easier cleaning.
Bake in oven for 40 minutes at 450°.
Pierce chicken to check to see it's done.
Broccoli Rabe and Chicken Aglio Olio (With Oil and Garlic)


Ingredients:
pasta, broccoli rabe, garlic, garlic cloves, olive oil, olive oil, cheese

Directions:
While the pasta (Angel Hair takes about 4 minutes] is cooking start aglio olio.
In a heavy saucepan with a med/low flame, add 1/4 cup of oil and garlic.
Lightly sauté garlic do not let the garlic get dark brown.
Add chicken stock and stir.
Add chicken.
Add Broccoli Rabe.
Do not drain pasta; use tongs to "pull" pasta out of pot and put in to pan with chicken and broccoli rabe.
Toss and serve with fresh grated cheese.
Thai Basil Chicken in Coconut-Curry Sauce


Ingredients:
boneless skinless chicken, curry powder, onion, bell pepper, garlic cloves, fresh ginger, coconut milk, cornstarch, Thai basil

Directions:
~Rinse chicken and pat dry.  Place in a storage bag and toss with the curry powder and ½ teaspoon salt.  Refrigerate for 30 minutes.
~In a 12-inch skillet, heat 1 teaspoon oil at medium-high heat.  Add half of chicken and cook 2-3 minutes or till chicken is no longer pink.  Remove chicken and repeat with remaining chicken.  Remove chicken.
~Heat 1 teaspoon oil in the same skillet.  Add onion and bell pepper, and jalapeno peppers.  Cook for about 5 minutes.  Add garlic, and ginger just until fragrant, about 30 seconds.
~Stir cornstarch into coconut milk.  Turn heat to low and slowly add milk.  Cook and stir until thickened.  Turn up the heat to medium if needed.  Add chicken and basil just before serving.  Sometimes I add more curry if needed.  Serve over hot rice and garnish with fresh basil.   Steamed cauliflower goes well with this dish.
Brats 'n Beer Soup


Ingredients:
butter, carrots, celery, onion, flour, pepper, beer, milk, cheddar cheese

Directions:
In a large saucepan melt butter; add carrots, celery, and onion cooking until tender.
Stir in flour and pepper; blend well.
Slowly stir in beer and milk; add bratwurst.
Cook, stirring frequently, until thick and bubbly.
Stir in cheese; cook stirring constantly, until melted.
Serve.
Cafe Con Leche, Puerto Rican Cafe Latte


Ingredients:
milk, instant coffee, sugar

Directions:
Combine all ingredients in a small saucepan., Bring to a boil., Enjoy!
Weight Watchers Southwestern Chicken Soup


Ingredients:
olive oil, chicken breast, pepper, onion, bell pepper, garlic cloves, chili powder, ground cumin, reduced-sodium chicken broth, diced tomatoes, frozen corn kernels, fresh lime juice, avocado, cilantro

Directions:
Heat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
2. Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
3. Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
4. Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
5. Serving size: 1¾ cups soup with 2 slices avocado.
Notes.
Make a double batch of the soup and cover and refrigerate up to 4 days or freeze up to 3 months.
Jeanie Grossinger's Hotel Challah


Ingredients:
sugar, water, salt, eggs, poppy seed

Directions:
1. Combine yeast, sugar and 1/4 cup warm water. Set aside for 5 minutes.
2. Sift the flour and salt into a bowl. Make a well in the center and drop the eggs, oil, remaining water and yeast mixture into the hole.
3. Work into flour a little at a time ( you may not need the whole amount or you made need more.] Knead dough until smooth and elastic. Place in an oiled bowl, covered, and let the dough rise in a warm place for 1 hour or until doubled.
4. Divide the dough int 3 pieces and roll into 3 ropes. Braid ropes and place into oiled pan. Cover and let rise again until doubled.
5.  Brush with egg yolks ( sprinkle poppy seeds]. Bake in 375 F oven ( preheated] for 40 minutes or until nicely browned.
Vegetable Pizza
Category: appetizers-and-snacks
By Becky Hill

It's freakin' amazing. This is how I learned to like veggies. Use 6 cups assorted chopped veggies to your taste.

Ingredients:
2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
⅓ cup mayonnaise
1 (1.4 ounce) package dry vegetable soup mix (such as Knorr®)
1 cup radishes, sliced
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
⅓ cup chopped yellow bell pepper
1 cup broccoli florets
1 cup cauliflower florets
½ cup chopped carrot
½ cup chopped celery

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust. Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely. Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, green, red, and yellow bell pepper, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture. Cut pizza into squares, cover with plastic wrap, and refrigerate overnight to blend flavors.

Prep time: 45 mins
Cook time: 10 mins
Total time: 9 hrs 25 mins
Yields: 1 -11x14-inch pizza

Calories: 138.1
Fat: 10.5 g
Saturated fat: 4.4 g
Carbohydrates: 8.2 g
Sugars: 1.7 g
Dietary fiber: 0.5 g
Protein: 2.6 g
Cholesterol: 18.2 mg
Sodium: 233.1 mg
Threesome


Ingredients:
dark rum, Amarula cream liqueur, Grand Marnier, star anise

Directions:
Mix the rum, amarula, and Grand Marnier in a shaker., Serve in a glass filled with crushed ice and garnish with a star anise.
Cheryl's Spinach Cheesy Pasta Casserole
Category: main-dish
By FBERLAGE

This recipe was given by a friend and it instantly became a favorite! It tastes great as leftovers as well! Enjoy!

Ingredients:
1 (12 ounce) package medium seashell pasta
1 (10 ounce) package frozen chopped spinach, thawed
2  eggs
¼ cup olive oil
½ cup bread crumbs
1 ½ (26 ounce) jars tomato basil pasta sauce
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender. Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs. Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses. Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 378.5
Fat: 18 g
Saturated fat: 7.5 g
Carbohydrates: 38 g
Sugars: 9.8 g
Dietary fiber: 4.2 g
Protein: 17 g
Cholesterol: 64.4 mg
Sodium: 668.2 mg
Dorm Room Cheesy Tuna and Noodles
Category: seafood
By JCURPHY

Cheap, easy, cheesy tuna and noodles for college students on a shoe string budget. If you really wanna dress it up, you can add thinly sliced almonds or sunflower seeds for more flavor and texture.  Of course this defeats the purpose of it being cheap and easy, but at least it's more enjoyable.

Ingredients:
1 cup boiling water
1 (3 ounce) package any flavor ramen noodles
1 (3 ounce) can water-packed tuna, drained
2 slices American cheese

Directions:
Pour water into a microwave safe bowl, and cook in the microwave until very hot, about 2 minutes at high heat. Add ramen noodles, and microwave 2 minutes more to cook. Drain and discard water from noodles, then stir in seasoning packet, tuna, and American cheese. Place back into microwave, and cook until hot, 1 to 2 minutes more. Stir before serving.

Prep time: 2 mins
Cook time: 5 mins
Total time: 7 mins
Yields: 2 servings

Calories: 334.1
Fat: 15.5 g
Saturated fat: 9.9 g
Carbohydrates: 27.8 g
Sugars: 2.2 g
Dietary fiber: 1 g
Protein: 20.3 g
Cholesterol: 39.4 mg
Sodium: 1265.9 mg
Peanutty Halloween Cookie Pizza


Ingredients:
"creamy peanut butter"

Directions:
Heat oven to 350°F; line 12-inch pizza pan with foil; grease foil with shortening.
Break cookie dough into 2-inch pieces, arrange evenly in pan.
With floured fingers, press to form crust. Bake 16 to 18 minutes or until a deep golden brown. Cool 30 minutes.
Use foil to lift crust from pan. Carefully remove the foil from crust; place crust on serving platter or tray.
Spread peanut butter over crust. Sprinkle with candy and nuts.
In a small microwavable bowl, microwave frosting uncovered on high for 10-15 seconds or until frosting is thin enough to drizzle.
Transfer to a small resealable food storage bag. Cut a small hole in the corner of bag; drizzle over cooked pizza.
Cut into wedges or squares and enjoy!
Loco Moco With White Sausage and Sage Gravy


Ingredients:
butter, yellow onion, fresh sage, flour, breakfast sausage, vegetarian breakfast sausage patties, eggs, half-and-half, heavy cream, cayenne pepper, salt, lemon juice, Tabasco sauce, Worcestershire sauce, black pepper

Directions:
Cook sausage and crumble finely.
Cook several cups jasmine rice.
Cook Morning star breakfast patties and set aside.
In a large sauce pan over medium heat melt butter and add onion. cook 2-3 minutes until transluscent.
add sage stirring frequently. Do not brown.
Quickly stir in flour.
Add sausage, half and half, heavy cream and bring sauce to a boil.
Lower the heat and simmer until the liquid is slightly thickened (10 min].
Add cayenne pepper, salt, black pepper, lemon juice, tabasco sauce and worcestershire sauce to taste.
Puree with immersion blender (if you like smoother consistency].
put rice in bowl and place Morning star breakfast patty on top cover with gravy and eggs (scrambled, fried, etc].
Fried Sage Garnish:
vegetable oil (enough to float leaves].
6 - 8 whole sage leaves.
salt to taste.
heat pan to 325 F on medium heat.
carefully drop each leaf into hot oil.
turn once after 30 seconds.
cook additional 15 - 20 seconds.
place on paper towel and season with salt.
Chipotle Lime Chicken Stir Fry


Ingredients:
boneless skinless chicken breasts, canned black beans, green chilies, lime, grape tomatoes, cherry tomatoes, chili powder, sea salt, fresh cilantro, sour cream, cheese, tortilla, lettuce, tortilla chips

Directions:
Spray a short burst of non-stick olive oil in a large skillet.
In a medium bowl, combine corn, beans, chilis, tomatoes, and seasonings.
Cut lime and save 2 quarters for garnish. Squeeze the rest into the bowl and mix.
Cook chicken until almost done.  Add other ingredients and stir fry until it bubbles, then simmer until evenly hot.
Serve over greens, chips, tortillas.  Garnish with lime and cilantro, and cheese and sour cream if you wish.