xiaoxl/recipe_data huggingface dataset:
Asian-Style Cucumber Salad


Ingredients:
kirby cucumbers, kosher salt, red pepper flakes, garlic, rice vinegar, honey

Directions:
Place in a bowl the cubed cucumbers and kosher salt, toss to coat.
Let stand for 1 hour at room temperature.
Transfer to colander, rinse lightly under cold running water, drain, and place in a bowl.
Prepare dressing: In a wok or heavy saucepan set over moderate heat, heat sesame oil until hot.
Add the red pepper flakes and cook, stirring 15 seconds.
Add garlic, rice vinegar, and honey and stir-fry 30 seconds.
Turn off heat, add cucumbers and toss to coat.
Transfer to a bowl, let cool and chill for at least 3 hours or overnight.
Cucumbers will keep for up to one week.
Bacon-Wrapped Peanut Butter Jalapenos
Category: appetizers-and-snacks
By ambibambi

Because EVERYTHING is better wrapped in bacon.

Ingredients:
8  jalapeno peppers, halved lengthwise and seeded
½ cup peanut butter
8 slices bacon, cut in half

Directions:
Preheat oven to 350 degrees F (175 degrees C). Fill each jalapeno half with peanut butter; wrap jalapeno with half slice of bacon, and secure with a toothpick. Arrange the wrapped jalapenos on a baking sheet. Bake in the preheated oven until the bacon is dark brown, about 25 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 16 stuffed peppers

Calories: 148.4
Fat: 12 g
Saturated fat: 3 g
Carbohydrates: 4.1 g
Sugars: 1.9 g
Dietary fiber: 1.3 g
Protein: 7.6 g
Cholesterol: 10 mg
Sodium: 284.9 mg
Beyond Grilled Chicken Salad


Ingredients:
olive oil, dill weed, garlic clove, pepper, dried oregano, chicken breasts, pine nuts, greens, red grapes, feta cheese

Directions:
DRESSING:  In a small container with a lid, combine dressing ingredients; cover and shake well; set aside for about 1 hour.
SALAD:  Sprinkle breasts with steak sauce; let rest for 15-30 minutes.
Toast the pine nuts in a cast-iron skillet or in the oven--to golden brown; set aside.
Grill or broil chicken breasts (12-15 minutes] until tender and no longer pink--turning once; cool slightly.
Arrange greens on four plates, top with grapes, cheese and nuts.
Slice each breast width-wise, arrange on each salad.
Shake dressing agrain and drizzle over each salad.
SUBSTITUTIONS:   Other nuts will do fine for the pine-nuts.    Try Bleu cheese instead of the Feta--it's a whole different salad then!
Forevermama's Sautéed Carrots With Red Onions


Ingredients:
butter, carrots, red onions, brown sugar, dried basil, salt, black pepper

Directions:
Melt butter over low heat in a medium saucepan.  Add carrots, onions, brown sugar, salt and pepper to taste.  Cover pan tightly and cook over low heat for 15 - 25 minutes.  Add basil, cover pan tightly again and continue cooking until onions and carrots are fork tender.
Note that the carrots will secrete its own moisture, therefore adding liquid is not necessary. But if you're pan is not tightly sealed and the moisture escapes, add 1 tablespoon of water to replace the moisture lost.  Enjoy!
Cheeseburger Pie


Ingredients:
ground beef, onion, green pepper, olive oil, oregano, adobo seasoning, salt, fresh black pepper, cheese, egg, milk, salt, mustard powder, Worcestershire sauce, cheddar cheese

Directions:
Preheat oven to 350 degrees. Coat a deep dish pie plate with vegetable cooking spray and set aside.
Over medium-high heat brown meat or veggie meat (with olive oil] and onion and peppers. Drain if using beef. Stir in oregano, Adobo, salt, black pepper, cracker crumbs, and soup. Pour into the greased pie plate. Set aside.
Cheese Topping:.
In a small bowl mix together the egg, milk, salt, mustard powder, Worcestershire sauce, and cheese.
Pour over the burger mixture, spreading cheese to cover top completely. Bake for 30 minutes or until topping is set and golden.
Microwave Cherry Crisp


Ingredients:
cherry pie filling, lemon juice, all-purpose flour, brown sugar, ground cinnamon, ground allspice, butter, margarine, walnuts, vanilla ice cream

Directions:
Combine the pie filling and lemon juice in an ungreased 1-1/2-qt. microwave-safe dish; set aside.
In a small bowl, combine flour, brown sugar, cinnamon and allspice; cut in butter until mixture resembles coarse crumbs.
Add walnuts.
Sprinkle over filling.
Microwave, uncovered, on high for 3-4 minutes or until bubbly.
Serve warm with ice cream.
Yield: 4 servings.
Salsa Criolla (Chopped Tomato Salad)


Ingredients:
olive oil, red wine vinegar, yellow onion, tomatoes, green bell pepper, serrano chili, salt

Directions:
Pour olive oil and red wine vinegar into a large mixing bowl and whisk together., Add onion, tomatoes, and green bell pepper to the bowl., Toss vegetables with the dressing until evenly coated., Add chile to the bowl and stir. Season to taste with salt., Set aside for 30 minutes before serving.
Light Caramelized Onion Dip


Ingredients:
light butter, onions, low-fat sour cream

Directions:
Melt the butter in a large skillet over medium heat. Add in the onions and cook, stirring regularly, until the onions are light brown and have caramelized. (This process may take 20-30 minutes. Just keep stirring. Just keep stirring.].
Remove the onions from the heat and allow to cool to room temperature.
Once the onions have cooled, add in the neufchatel, sour cream and yogurt. Season with salt and pepper.
Refrigerate until ready to serve; serve with chips, carrots, celery or whatever you'd like.
Malawian Afternoon Tea Cuppa Char


Ingredients:
tea, water

Directions:
Boil the water and pour about 2 cups into the teapot. (A teapot with a good buildup of brown tannin on the inside makes the best tea].
Let the water heat up the teapot while you reboil the kettle.
Pour off the heating water from the teapot, add the tea leaves and then pour the freshly boiled water on the tealeaves.  This has to be done quickly and as soon as the water comes to the boil.  Once it has stopped boiling, it doesn't make as good tea.
Let the tea steep for at least five minutes. Cover the teapot with a tea cosy if you have one.
Put a teaspoon of condensed milk in each cup (bone china cups are best] and pour the tea on top. Stir (or don't if you want a sticky delight at the end of your tea] and enjoy.
Healthy Slow Cooker Polynesian Chicken


Ingredients:
boneless skinless chicken breasts, vinegar, light soy sauce, fresh ginger, garlic clove, sesame seeds, crushed red pepper flakes, rice

Directions:
Spray inside of slow cooker with non-stick cooking spray.
Place chicken on the bottom of the slow cooker. Add all other ingredients into slow cooker, cover.
Cook on high heat for 4 - 6 hours (or until chicken is cooked through]. As slow cooker temperatutres can vary, you may need to cook for more or less time.
Chicken pieces will break apart durring cooking. Spoon chicken and sauce over rice (and veggies if desired].
Lemony Garlic-Butter Chicken Breasts


Ingredients:
parmesan cheese, seasoning salt, black pepper, garlic powder, dried parsley, milk, boneless skinless chicken breasts, fresh garlic, butter, fresh lemon juice

Directions:
Set oven to 350 degrees.
Butter an 11 x 7 or a 13 x 9-inch baking dish.
In a shallow dish combine the breadcrumbs with Parmesan cheese, seasoned salt, black pepper, garlic powder and dried parsley (if using] until well combined.
Place the milk in a bowl,.
In the small bowl whisk together the melted butter with 1 tablespoon fresh minced garlic (or to taste] and lemon juice.
Coat the chicken breast in milk (shaking off any excess milk] then coat into the breadcrumb mixture.
Place the breasts into baking dish, then drizzle with the melted butter mixture.
Bake uncovered for 25-30 minutes or until the chicken is cooked.
Vegan Banana Crumble


Ingredients:
bananas, granulated sugar, quick-cooking oats, whole wheat pastry flour, unbleached flour, brown sugar, vegan margarine, unsweetened coconut, nutmeg, cinnamon

Directions:
Preheat your oven to 350'F.
Lightly oil 12 individual ramekins or one 9 inch square or round pan.
Peel the bananas and slice them, then add to a bowl and add the sugar, give it a gentle mix to coat the banana and set aside.
To make the crumble melt the earth balance margarine, set aside.  Mix the oats, flour, brown sugar, coconut and butter together.  Mix well so that all the dry ingredients are coated with the earth balance.
Put your banana into the pan covering the bottom completely with banana.  Add the crumble topping and sprinkle a little nutmeg on top.
Bake for about 20 minutes or until bubbly.
Serve warm or at room temperature.
Bon Appetit!
Creamy Potato Soup Plus


Ingredients:
leeks, russet potatoes, milk, evaporated milk, olive oil

Directions:
Clean and thinly slice white part of leeks. (You can save the green tops for stock].
Heat oil in a deep skillet and add leeks, sauteing about 5 minutes.
Add milk and evaporated milk to pan, bring to a simmer over med heat.
Wash potatoes. Leave skin on and dice.
Add potatoes to pan and stir.
Cover, reduce heat to low and let simmer 1 1/2 hours.
Stir in bacon bits and serve.
Easy Sherried Chicken Casserole


Ingredients:
elbow macaroni, Velveeta reduced fat cheese product, dried thyme, sherry wine, low sodium beef broth, panko breadcrumbs, butter

Directions:
Cook the macaroni al dente.  Drain; combine the chicken with it in the saucepan (but off of heat].
Spray a medium casserole dish.  Put the macaroni and chicken in it.
In a medium saucepan, combine soup, cheese, thyme, sherry and broth.  (To get the most flavor from thyme, rub it between your palms into the saucepan.]  Cook over medium heat until cheese melts.  Watch it; it can scorch.  Pour it over the macaroni; mix lightly.
Combine panko with butter, stirring lightly with a fork until mixed.  Top the casserole with the crumbs.
Bake uncovered at 350 for about 50 minutes, until sauce is bubbling and crumbs are lightly browned.
Perfect Coconut Macaroons


Ingredients:
coconut flakes, sugar, flour, salt

Directions:
Preheat oven to 325°F., Grease and light flour cookie sheets., Mix coconut, sugar, flour and salt in a bowl., Stir in egg whites and almond extract until blended., Spoon mixture into balls and place on cookie sheets., Bake for about 20 minutes or until edges of the cookies are golden brown., Remove immediately from cookie sheet and cool completely on wire rack.
Broccoli-and-Bacon Salad
Category: salad
By Linda Z

Can't stop eating.

Ingredients:
2 pounds broccoli florets
10 slices crisply cooked bacon, crumbled
½ cup chopped red onion
½ cup golden raisins
½ cup cashews
½ cup sliced water chestnuts
1 cup mayonnaise
½ cup white sugar
2 tablespoons vinegar

Directions:
Toss broccoli, bacon, red onion, raisins, cashews, and water chestnuts together in a large bowl. Whisk mayonnaise, sugar, and vinegar together until smooth; pour over salad and toss to coat. Cover bowl with plastic wrap and refrigerate until the dressing sets, at least 4 hours.

Prep time: 15 mins
Total time: 4 hrs 15 mins
Yields: 10 servings

Calories: 298.7
Fat: 21 g
Saturated fat: 3.3 g
Carbohydrates: 27.2 g
Sugars: 17.5 g
Dietary fiber: 3.2 g
Protein: 4.2 g
Cholesterol: 8.4 mg
Sodium: 200.6 mg
Authentic Goan Beef Curry


Ingredients:
beef, cumin seed, black peppercorns, green cardamoms, fenugreek seeds, black mustard seeds, salt, brown sugar, wine vinegar, onion, fresh ginger, garlic cloves, ground coriander, turmeric, warm water

Directions:
In a dry blender mix together the cumin seeds, red chillies, pepper corns, cardamom seeds, funugreek seeds and the mustard seeds.
Add the vinegar salt and sugar to make a paste.
In a large pan heat some of the oil and fry the onion till golden, add the onion to the spice mix and blend again.
Heat the remaining oil and fry the meat till brown all over, remove the meat from the pan.
In the same pan fry the ginger and garlic for 3 mins over low heat.
Add the coriander and turmeric and fry 2 minutes.
Now add the spice paste to the pan and cook for 5 mins, stir so that the paste does not stick to the pan.
Put the meat back in the pan, stir to cover with the spice mix, and add the water.
Cover the pan and simmer till the meat is tender about 1 hour.
Serve with boiled rice and a vegetable curry.
Chicken Crescent Casserole
Category: meat-and-poultry
By HotintheKitchen25

This is a yummy recipe that any cheese or casserole lover will adore!  It's super easy to make, as most casseroles are. It's also a fun recipe to play around with; you could add vegetables (broccoli might be nice) or bacon. Just have fun with it!

Ingredients:
3  skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 (8 ounce) packages crescent roll dough, unrolled and divided into triangles
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed cream of chicken soup
1 cup milk
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Season chicken breasts with salt and pepper. Heat a large skillet over medium heat; pan-fry chicken until no longer pink in the center, about 10 minutes per side. Shred chicken. Spread chicken over crescent roll triangles. Roll triangles, starting with the wider end, around chicken. Arrange rolls on prepared baking dish with the seam sides down. Place rolls into prepared baking dish. Mix cream of mushroom soup, cream of chicken soup, milk, and Cheddar cheese in a bowl; pour mixture over crescent rolls. Bake in preheated oven until bubbly and rolls are golden brown, about 40 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 811.8
Fat: 45.5 g
Saturated fat: 15.6 g
Carbohydrates: 57.8 g
Sugars: 12.5 g
Protein: 37.8 g
Cholesterol: 89.1 mg
Sodium: 2113.9 mg
Great Key Lime Pie (Vegan, but You'd Never Guess It!)


Ingredients:
firm silken tofu, key lime juice, lime rind, vanilla pudding mix, liquid sweetener, graham cracker crust

Directions:
Drain any excess water from the tofu.
Blend tofu and lime juice in a processor or blender until creamy and smooth.
Add the rest of the ingredients (except crust!], and blend again until smooth.
At this point, I had to transfer the mixture to a bowl and beat on high speed with an electric mixer, since it was too thick and stiff for my blender.
Pour the mixture into the crust and chill 2-3 hours or until firm.
This sets up very firm.
It also makes a great pudding or little tartlet filling for fancy desserts!
Note for those who try with other pudding mixes.  Make sure your mix is Vegan.  Commercial mixes can contain meat by products making them not Vegan or Vegetarian.
Beef Tips & Crispy Parsnip Threads With Horseradish Cream Sa


Ingredients:
olive oil, onion, parsnips, plain yogurt, half-and-half cream, fresh rosemary, baby portabella mushrooms, flour, salt, pepper

Directions:
In medium mixing bowl, whisk together the plain yogurt, horseradish cream, half & half, beef broth and rosemary and set aside.
Pour 2 Tablespoons olive oil to a large frying pan and heat over medium heat. Add chopped onion and saute until translucent. Add beef tips to pan, sprinkle with salt and pepper, and cook until meat is no longer pink.
Sprinkle beef with flour and stir to coat. Add mushrooms to the pan and to cook over medium heat, stirring occasionally.
Meanwhile, scrub and peel the outer layer from the parsnips and discard. Using your potato peeler, quickly peel strips of parsnips until you reach the woody center.
Pour remaining 2 Tablespoons olive oil in a skillet and heat over medium heat. Add parsnip threads in small batches and fry until golden brown and crispy. Transfer to a paper lined plate to drain.
While parsnips and beef tips are cooking, cook  the egg noodles according to package directions.
When the noodles are down to their last five minuets of cooking, pour the horseradish cream sauce over the beef and mushrooms and stir well to coat. Simmer until sauce has slightly thickened.
Drain noodles and place in a serving bowl. Pour beef tips and horseradish cream sauce over the noodles and top with the crispy parsnip threads.
Cilantro Chicken and Rice
Category: world-cuisine
By JENNIFERK2

I came up with this recipe to try and use an abundance of cilantro from my garden. It's easy and the whole meal is one pan.

Ingredients:
¼ cup olive oil
8  skinless, boneless chicken breast halves
½ cup all-purpose flour
1 medium onion, diced
1  red bell pepper, diced
4 cloves garlic, minced
2 cups chicken broth
1 (10 ounce) package yellow rice
1 (28 ounce) can stewed tomatoes
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chile peppers, drained
¾ cup coarsely chopped fresh cilantro
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ground cayenne pepper

Directions:
Heat the olive oil in a large skillet over medium heat. Dredge chicken in flour to coat. Place chicken in the skillet, and cook just until browned on all sides; set aside. Stir onion, bell pepper, and garlic into the skillet. Cook 5 minutes, until tender. Pour in chicken broth. Mix in the yellow rice, stewed tomatoes, pinto beans, black beans, corn, diced green chile peppers, and cilantro. Season with salt, pepper, and cayenne pepper. Bring to a boil. Return chicken to skillet. Reduce heat to low, cover, and simmer 30 minutes, until rice is tender and chicken juices run clear.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 439.8
Fat: 10.5 g
Saturated fat: 1.8 g
Carbohydrates: 57.8 g
Sugars: 7.2 g
Dietary fiber: 5.4 g
Protein: 30.8 g
Cholesterol: 60.9 mg
Sodium: 1539.9 mg
Hearty Reuben Salad


Ingredients:
iceberg lettuce, sauerkraut, swiss cheese, corned beef, fresh parsley, crouton

Directions:
In a large salad bowl or platter toss the lettuce, sauerkraut, cheese, corned beef, and parsley.
Drizzle with dressing.  Garnish with croutons and eggs.  Serve immediately.
Banana Gumdrop Bread


Ingredients:
flour, baking soda, baking powder, salt, sugar, egg, banana, milk

Directions:
Preheat oven to 350°F., Measure first 5 ingredients into a bowl., Stir in gumdrop pieces., Combine remaining ingredients and stir into dry mixture., Stir until blended., Scrape into greased loaf pan., Bake 50 minutes.
Holyfield's Ear


Ingredients:
character(0]

Directions:
"Fill a standard shot glass 1/2 full of Creme de Noyaux and then layer Kahlua on top; black and red -- just like Hollyfields' ear."
Mocha Dark Chocolate Cake With Cappuccino Frosting


Ingredients:
flour, white sugar, molasses, cocoa powder, baking powder, baking soda, salt, mayonnaise, very strong coffee, vanilla, chocolate chips, sugar, very strong coffee, cocoa powder, butter, shortening, vanilla, salt, powdered sugar

Directions:
Preheat oven to 350.
Grease one 9x13 or two 9" round cake pans.
Cake: combine the flour, sugar, baking powder, baking soda, salt, and cocoa.
Add the molasses, mayonnaise, and vegetable oil.  Mix well.
While mixing, pour in the hot coffee.
Add the vanilla and chocolate chips, stir until combined.  Batter will be thinner than normal cake batters.
Pour the batter into the pan(s]. Bake for the 35 minutes, or until a toothpick comes out clean.  9x13 pans usually need to go for a few more minutes.
If you are layering the round cakes, cool them for ten minutes on a wire rack, run a knife gently around the edges, flip pans over, rest for 10 minutes, then remove cakes from pans.  Don't worry if they break apart a little bit.  You can "glue" them back together with glaze and frosting!
Allow cakes to cool completely, even overnight, before glazing/frosting.
Espresso/Coffee Glaze:
In a saucepan over medium heat, combine sugar and coffee/espresso.  Stir until sugar is dissolved.
Allow to cool to body temperature or lower.
Cappuccino Frosting.
Combine dry ingredients in a medium bowl.
Combine butter and shortening in a seperate, large bowl or mixer.  Beat until fluffy.
Add vanilla to the butter/shortening mixture.
To the butter mixture, add half of the dry ingredients, beat, then half of the espresso/coffee, beat some more, then the other half of the dry ingredients, beat again.
Add the remaining coffee slowly, only until desired consistency is reached.  For a frosted layer cake, you want it to be a bit thick, but still smooth and fluffy.
Assembly:
Set up desired cake board with one of the round cakes.  Brush the ckae entirely with the semi-cool coffee glaze.
Allow the glaze about 5 minutes to set.
Spread a generous layer of frosting on top and place the second cake.
Glaze the second cake.
If you have any leftover glaze, just keep brushing it on (resist the urge to sip it, if you can!].
Frost the sides and top of the cake with remaining frosting.
Store cake in the refrigerator until you need it, as that will set the frosting properly.  Because of the shortening, it will sit out well in normal temperatures, once it's been chilled.
Enjoy!
Roasted Tomato and Shrimp Pasta


Ingredients:
cherry tomatoes, shallots, olive oil, garlic, salt, crushed red pepper flakes, angel hair pasta, fresh basil

Directions:
Preheat oven to 500.  Line a rimmed baking sheet with aluminun foil.
In a large bowl, combine tomatoes, shrimp, shallot, 1/4 cup olive oil, garlic, 1 teaspoon salt, and red pepper; toss gently to coat.  Place tomato mixture in an even layer on prepared baking sheet.  Bake for 25 minutes, or until shrimp are pink and firm.
Toss cooked pasta with remaining 1/4 cup olive oil and 1 teaspoon salt.  Serve tomato mixture on top of pasta.  Garnish with fresh basil, if desired.
Leftover Roast Beef Stroganoff


Ingredients:
onion, garlic cloves, milk, mushroom, ketchup, pepper

Directions:
In saucepan over medium heat, saute onion in oil about 5 minutes.
Add garlic and cook 2 minutes longer, then add mushrooms and cook til tender.
Add roast beef and cook until heated through.
In a small bowl,  mix soup, milk, ketchup and bouillon then add to the meat mixture.  Bring just to a boil and then reduce heat to simmer.
Cook uncovered 8-10 minute.
If using sour cream, stir in just before serving.
Serve over noodles or mashed potatoes.
Southwestern Turkey Burgers


Ingredients:
ground turkey, green chilies, salt, pepper, canola oil, monterey jack pepper cheese, avocado, red onion, lettuce leaves, tomatoes

Directions:
Mix ground turkey and green chilies together.
Add salt and pepper.
Heat skillet with 2 or 3 spritzes canola oil.
Make 4 patties so they fit in a bun.
Fry on low heat covered.
Flip burgers; add cheese.
Cover again until cheese melts.
On kaiser roll, start with sliced avocado; add sliced red onion, lettuce leaf, and sliced tomato.
Make sandwiches; cut in half.
Sauteed Broccoli


Ingredients:
corn, margarine

Directions:
Melt margerine in heavy saucepan over med., heat., Add broccoli and corn., Saute until heated all the way through., Just before serving, add almonds, and stir to combine.
Super-Duper Strawberry Surprise Cupcakes


Ingredients:
cream cheese, butter, powdered sugar, vanilla extract, unbleached all-purpose flour, salt, baking powder, butter, margarine, sugar, eggs, vanilla extract, frozen strawberries

Directions:
FROSTING:
Mix cream cheese, butter, and powdered sugar together with a hand-mixer on low speed until incorporated.  Increase mixer speed to high and beat until light and fluffy (4-5 minutes] scraping down sides of bowl as necessary.
Lower mixer speed, add vanilla extract, then beat at high speed until fluffy.  Refrigerate until somewhat stiff (can be made up to 3 days in advance].
CUPCAKES:
Preheat oven to 350F and prepare 18 muffin cups.
Sift flour, baking soda, and salt together.
In a separate large bowl, cream together butter, sugar, eggs, and vanilla extract.
Beat for 3 minutes, frequently scraping the sides of the bowl.
Add the 1/3 of the dry mixture to the creamed mixture, then 1/3 of the strawberries; continue until all ingredients are mixed together.
Beat for 2 more minutes.
Fill each muffin cup 1/3 of the way with batter and spoon 1 tsp jam into each cup.  Top with remaining batter.
Bake 20-25 minutes, until tester inserted into a cupcake comes out clean.
Turn out onto wire racks to cool.
When cooled completely, frost with cream cheese frosting.
Minty Green Smoothie


Ingredients:
spinach, water, cucumber, grapes, mint sprigs

Directions:
"1. Add spinach and water to blender. Puree.  Add the rest of the ingredients. Enjoy."