xiaoxl/recipe_data huggingface dataset:
Penne Pasta With Salmon


Ingredients:
penne pasta, butter, onion, basil leaves, garlic clove, salmon fillets, mozzarella cheese, salt, pepper

Directions:
1. Put around 3ltr of water to a 4-5ltr pot. Add salt and olive oil to a water - boil it. Add penne pasta. Stir it and leave it until its al dente.
2. On a pan put butter, onions, garlic n basil. Fry it for a while.
3. Meanwhile cut salmon fillets in a small pieces. Season it with salt n pepper. Add salmon to a frying pan.
4. When salmon will b ready, add mixed egg yolks with cream. Stir it for 1 min n then add mozzarella. Turn off the heat and put a pan on d side.
5. When pasta will b ready pour out the water from the pot and add mixture from d pan ( has to be hot, so if it was on d side for a while heat it again before mixing it with a pasta ]. Stir it n its ready to serve
6. Enjoy!
7. You can change ingredients if u like : salmon - prawns / onion - spring onion / whipping cream - half milk, half double cream. Enjoy !
Elaine's Sweet and Tangy Loose Beef BBQ
Category: everyday-cooking
By ENGLISHNWOODS2

This recipe is a fly-by-the-seat-of-your-pants creation. I researched several BBQ recipes online and in my cookbooks and combined bits and pieces of different things I liked about them. The result was a wonderful and tangy loose BBQ for sandwiches that is very easy to make and takes little hands-on time. My in-laws who are in their 70s both said it was the best BBQ they had ever had. It was awesome!

Ingredients:
7 pounds boneless chuck roast
1 cup water
3 tablespoons white vinegar
4 tablespoons brown sugar
2 teaspoons dry mustard
4 tablespoons Worcestershire sauce
3 cups ketchup
2 teaspoons salt
¾ teaspoon ground black pepper
¼ teaspoon cayenne pepper
6 cloves garlic, minced

Directions:
Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork. Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated. Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 30 mins
Yields: 24 servings

Calories: 231.3
Fat: 13.7 g
Saturated fat: 5.4 g
Carbohydrates: 10.7 g
Sugars: 9.3 g
Dietary fiber: 0.1 g
Protein: 16.3 g
Cholesterol: 60.2 mg
Sodium: 594.5 mg
Creamed Chicken Pie- Not the Same Old Way OAMC


Ingredients:
chicken, salt, mushroom, butter, broccoli floret, green pepper, flour, milk, pepper, paprika

Directions:
In addition to the above, you'll need to choose a topping for your pies.  I use seasoned stuffing cubes, biscuits or buttered bread crumbs depending on what I have in the house.
Cook chicken in boiling water with the salt.  Cool, cube and reserve 1 cup of the broth.  Set aside.
Preheat oven to 400.
In a large skillet melt butter and saute broccoli, green pepper and mushrooms until starting to soften and they become tender.
Remove from pan, set aside and add the flour.  Cook until browned in the remaining butter.  Add reserved broth, milk and pepper whisking to blend.  Bring to boil and cook until thickened, about 2 more minutes.
Add red peppers, paprika, veggies and chicken to the pan and stir gently until heated through.  If you will be freezing both pies, you can just blend everything together and skip the heating process.
Pour into pie crusts, add your topping choice and bake 45 minutes.
When frozen, bake them at 350 for about 1hr 15 minutes.  I freeze my pies with the topping in place.
Individual Cottage Pies


Ingredients:
yukon gold potato, sea salt, garlic clove, chives, green onions, parmesan cheese, black pepper, dried parsley, olive oil, onion, vegetarian ground beef, hot water, dried thyme, allspice, Worcestershire sauce, ketchup

Directions:
Boil potato in a large pot of water with 1 tbsp sea salt.
Pass through a food mill or ricer (or mash completely smooth].
Stir in yogurt, garlic, green onions, Parmesan, black pepper and dried parsley. Set aside.
In a large frying pan heat the oil and cook onion and carrots until tender, about 12 minutes.
Meanwhile, combine Yves' Ground Round, base + water, thyme, allspice, Worcestershire, ketchup, and peas.
When vegetables are done, add to the mince mixture and stir in thoroughly.
Divide between two pot pie plates.
Dollop half the mashed potato mixture on each pie and spread to cover the filling.
Bake immediately or wrap well in foil and freeze.
To bake immediately or when thawed:
Preheat oven to 375F and bake (uncovered] 35 minutes.
To heat from frozen:
Heat oven to 350°F.
Bake, covered 1 hour, then uncover, raise oven to 400F and bake 10-15 minutes.
Sugar Roll


Ingredients:
eggs, sugar, all-purpose flour, vanilla essence, fine sugar

Directions:
Prehear oven to 200celsius. Line and grease a swiss roll pan.
Beat egg whites first till foamy and gradually add in sugar. Whip till soft peaks form.
Put all the yolks into the egg white mixture and beat at medium speed for 3 minutes. Fold in flour and vanilla.
Make sure no trace of flour is left. Fold in oil very well till no longer visible.
Pour onto tray and bake for 7-8 minutes, no longer.
Invert onto a cake rack and let cool COMPLETELY. When thoroughly cool, place on a big sheet of parchment or wax paper and spread buttercream onto cake. With the aid of the paper, roll it up jelly roll style.
Roll the top of the roll in the fine castor sugar. Chill for at least 30 mins to ensure it "sets".
Easy Pineapple Cake
Category: desserts
By Catherine Dallas

A very easy pineapple cake with a cream cheese frosting.

Ingredients:
2 cups all-purpose flour
2 cups white sugar
2  eggs
2 teaspoons baking soda
1 teaspoon vanilla extract
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
½ cup butter
1 ½ cups confectioners' sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish. In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend. Bake for 45 minutes, or until a toothpick inserted into cake comes out clean. To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 - 9x13 inch pan

Calories: 219.1
Fat: 7.6 g
Saturated fat: 4.6 g
Carbohydrates: 36.1 g
Sugars: 27.5 g
Dietary fiber: 0.5 g
Protein: 2.4 g
Cholesterol: 35.9 mg
Sodium: 166.1 mg
Salmon Yakitori
Category: world-cuisine
By Sarah Davies

This is a simple marinade that always works perfectly. One of my favorite salmon recipes.  Serve with sesame noodles and baby sweet corn.

Ingredients:
¼ cup light soy sauce
¼ cup sake
¼ cup mirin (sweetened Asian wine)
2 tablespoons white sugar
2 (6 ounce) salmon fillets
2 tablespoons vegetable oil

Directions:
Mix the soy sauce, sake, mirin, and sugar in a shallow dish; place the salmon fillets in the dish, skin side up. Cover and refrigerate 2 hours or overnight. Heat the vegetable oil in a wok or skillet over medium-high heat. Drain the salmon and reserve the marinade. Pan fry the salmon 4 to 5 minutes per side, gradually adding the marinade to the pan, this will intensify the flavor and help to keep the salmon moist. Serve once the salmon is cooked through and is easily flaked with a fork.

Prep time: 5 mins
Cook time: 10 mins
Total time: 2 hrs 15 mins
Yields: 2 servings

Calories: 600.3
Fat: 31.9 g
Saturated fat: 5.8 g
Carbohydrates: 25.8 g
Sugars: 23.9 g
Dietary fiber: 0.3 g
Protein: 35.7 g
Cholesterol: 99.1 mg
Sodium: 1903 mg
Conway Bars


Ingredients:
butter, margarine, light brown sugar, eggs, self-rising flour, pecans, raisins, chocolate chips, coconut

Directions:
Melt butter or margarine in large saucepan.
Stir in sugar; cool 10 minutes.
Add eggs, one at a time, stirring well (do not use a mixer].
Stir in flour.
Add remaining ingredients, mixing well.
Spread in a 15 x 10" pan.
Bake 30 minutes at 350°.
Cool and cut into squares.
Black Walnut Cake


Ingredients:
butter, margarine, shortening, sugar, eggs, buttermilk, baking soda, all-purpose flour, vanilla extract, black walnut, flaked coconut, cream of tartar, black walnut, butter, cream cheese, cream cheese, powdered sugar, vanilla extract

Directions:
To make the frosting: in a large mixing bowl, cream butter and cream cheese; gradually add powdered sugar, beating (with an electric mixer] until mixture is light and fluffy.
Stir in vanilla; set aside.
To make cake: In a large mixing bowl, cream butter and shortening; gradually add sugar, beating well with an electric mixer at medium speed.
Add egg yolks, one at a time, beating well after each addition.
In another bowl, combine buttermilk and soda; stir until soda is dissolved.
Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour.
Mix after each addition.
Stir in vanilla.
Add in 1 cup walnuts and coconut; stir well.
In another bowl, beat egg whites (at room temperature] and cream of tartar until stiff peaks form; fold egg white mixture into batter.
Pour batter into 3 greased/floured 9-inch round cake pans.
Bake in a 350° oven for 22-25 minutes or until pick comes out clean.
Cool cakes in pans 10 minutes; remove from pans and let cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake.
Press additional chopped walnuts onto sides of cake.
Prune Yogurt Spice Loaf
Category: bread
By Cheerios

A very delicious loaf with prunes and oats with maple syrup essence make it a wonderful addition to your tea or coffee time.

Ingredients:
1 cup all-purpose flour
1 cup quick cooking oats
1 ½ teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon grated nutmeg
½ teaspoon ground cloves
1 cup plain yogurt
1 cup chopped pitted prunes
½ cup white sugar
2  eggs, beaten
1 teaspoon maple syrup

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan. Mix flour, oats, baking powder, ground ginger, baking soda, nutmeg, and cloves together in a bowl. Whisk yogurt, prunes, sugar, and eggs together in a large bowl; add flour mixture and stir. Fold maple syrup into the mixture; pour into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 5 minutes before removing from pan to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 1 9-inch loaf

Calories: 157.6
Fat: 1.8 g
Saturated fat: 0.6 g
Carbohydrates: 32 g
Sugars: 16.4 g
Dietary fiber: 2 g
Protein: 4.5 g
Cholesterol: 32.2 mg
Sodium: 140.9 mg
Best Screwdriver
Category: drinks
By Jane

Ok, a screwdriver is simple enough, but oh wow, if you use the right ingredients... I use Grey Goose Vodka and premium pulp-free orange juice and it really makes a difference.

Ingredients:
1 (1.5 fluid ounce) jigger good quality vodka
6 fluid ounces pulp-free pure premium orange juice
ice cubes

Directions:
Pour the orange juice into a glass with ice, then pour in the shot of vodka. Stir and serve.

Prep time: 1 min
Total time: 1 min
Yields: 1 serving

Calories: 179.5
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 18.8 g
Sugars: 15.8 g
Dietary fiber: 0 g
Protein: 1.5 g
Cholesterol: 0 mg
Sodium: 0.4 mg
Sweet Ginger Steak & Sweet Potatoes


Ingredients:
fresh ginger, extra virgin olive oil, fresh ground black pepper, sweet potatoes, fresh ginger, extra virgin olive oil

Directions:
Marinade steak in ginger, oil and pepper for at least 1 hour.
Roast sweet potatoes in oil until soft and browned.
Cook steak quickly on hot grill.
Arrange sweet potatoe on plates and.
put slice of steak over them.
Mix last 4 ingredients together and.
pour over steak, reserving a little to put on the table in case any one wants more, serve.
Gauranga Potatoes


Ingredients:
potatoes, olive oil, asafoetida powder, dried rosemary, black pepper, turmeric, light sour cream, butter, salt, water, sweet paprika, fresh parsley

Directions:
Boil the potato slices in lightly salted water in a 5 quart saucepan until they are cooked but still firm. (DON'T OVERCOOK]. Drain and leave in colander.
Preheat oven to 375 degrees. Protect your oven from possible overflow with cookie sheet or foil on the lower shelf.
Heat oil in in same saucepan over medium heat and when hot, add the asafetida. Saute quickly and add rosemary, black pepper and tumeric and stir briefly.
Add the sour cream, melted butter, salt and water. Whisk it into a smooth sauce and remove from the heat.
Off the heat, add the potatoes and gently combine. Pour mixture into a casserole dish, sprinkle with paprika, and place in the top portion of preheated oven.
Bake for 30 minutes or until the top is golden brown. Garnish with fresh parsley. Serve hot.
Soy-Honey Glazed Salmon with Asparagus
Category: main-dish
By Casie Price

Lovely low-ingredient seafood meal! Serve with your choice of grain if needed. Also would be good with other veggies. This recipe is easy to double for larger families.

Ingredients:
1 bunch fresh asparagus, trimmed, or as desired
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon olive oil, or as needed
1 (8 ounce) salmon fillet
sea salt and ground black pepper to taste

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until slightly tender, 2 to 4 minutes. Whisk soy sauce and honey together in a bowl until glaze is smooth. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with olive oil. Place salmon fillet and asparagus on the prepared baking sheet; season with salt and pepper. Broil in the preheated oven for 5 minutes. Drizzle 2/3 of the glaze over salmon and asparagus. Broil until fish flakes easily with a fork, 3 to 5 minutes. Drizzle remaining glaze over salmon.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 291.6
Fat: 12.3 g
Saturated fat: 2.1 g
Carbohydrates: 18.1 g
Sugars: 12.9 g
Dietary fiber: 4.7 g
Protein: 29.3 g
Cholesterol: 76.1 mg
Sodium: 488.4 mg
Simple Tomato Soup
Category: soups-stews-and-chili
By barbara

This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.

Ingredients:
1 tablespoon unsalted butter or margarine
1 tablespoon olive oil
1  onion, thinly sliced
2 large garlic cloves, peeled and crushed
2 (28 ounce) cans whole peeled tomatoes
1 cup water
1 tablespoon sugar
1 teaspoon salt, plus more to taste
freshly ground black pepper to taste
1 pinch red pepper flakes
¼ teaspoon celery seed
¼ teaspoon dried oregano

Directions:
Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 99.7
Fat: 4.6 g
Saturated fat: 1.6 g
Carbohydrates: 14.9 g
Sugars: 9.1 g
Dietary fiber: 3.1 g
Protein: 2.4 g
Cholesterol: 5.1 mg
Sodium: 764 mg
Greek Grilled Lamb Chops in Wine and Honey Marinade


Ingredients:
dry red wine, olive oil, dried oregano, garlic, red wine vinegar, salt, cayenne, lamb chops, honey

Directions:
Mix/whisk the wine, oil, oregano, garlic, red wine vinegar, salt and cayenne or black pepper until well blended.
Arrange the lamb chops in a single layer in a glass dish; turn to coat with the marinade.
Cover and refrigerate for 24 hours, turning often.
Prepare the grill to medium-high heat.
Transfer the lamb to plates and season with salt and pepper (I use seasoning salt].
Mix the honey into the marinade.
Grill lamb to desired tenderness, turning and basting often with the marinade (for medium-rare grill about 10 minutes].
Fay's Green Chile Stew  (Chile Verde)


Ingredients:
boneless pork, onion, garlic clove, all-purpose flour, tomatoes, green chilies, cumin

Directions:
Trim off any fat and cut pork into 1" size cubes.
Heat oil in large pot or dutch oven.
Add pork and cook till browned.
Add onion and garlic and cook till tender.
Sprinkle flour over all, mix thoroughly and stir for 1-2 minute.
Add tomatoes and chilies with juices.
Add cumin, salt and pepper to taste.  Cover and simmer gently for 1/2 hrs., or until pork is tender.
This is great alone, or with a side dish of hot refried beans, a crisp salad with avocados and tomatoes, and warmed flour tortillas. Add a frosty cold beer and you've got it made! Be sure to double or triple in case the neighbors stop by. This recipe is fantastic as leftovers.Place a big spoonful into a warmed flour tortilla, add beans and cheese and you've got a great burrito! Enjoy!
Maria's Martinis


Ingredients:
vodka, dry vermouth

Directions:
"In a cocktail shaker, combine gin or vodka, vermouth, and ice cubes.  Shake until thoroughly chilled.  Strain into a stemmed cocktail glass or serve on the rocks in a old-fashioned glass.  Garnish with a jalapeño."
Homemade Ice Cream Sandwiches


Ingredients:
sugar, cornstarch, butter, 2% low-fat milk, vanilla extract, sweetened condensed milk, heavy whipping cream, unsalted peanuts, flaked coconut

Directions:
In a small saucepan, combine the sugar, cornstarch and butter; stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. Stir in condensed milk.
In a large mixing bowl, beat cream until stiff peaks form; fold into milk mixture. Divide between two freezer containers. Stir melted chocolate into one container until well blended. Cover and freeze both mixtures for 6 hours or until firm.
To assemble, place 1/3 cup of ice cream on the bottom of a cookie. Top with another cookie; press down gently. If desired, roll sides of ice cream sandwich in chocolate chips, jimmies, peanuts or coconut. Wrap in plastic wrap. Repeat. Freeze until serving.
Mariscos De Campechana


Ingredients:
shrimp, olive oil, garlic clove, tomatoes, onion, avocado, fresh cilantro, lime juice, tortilla chips

Directions:
Combine the oil, one third of the jalapenos, garlic, chili flakes and a pinch of salt and pepper in a bowl. Add the shrimp and toss to coat. Cover and refrigerate for 30 minutes.
Grill the shrimp over medium heat, about 2 minutes per side. Roughly chop.
Mix together the tomatoes, cocktail sauce, onion and remaining jalapenos in a large bowl. Fold in the shrimp, crab, oysters, avocado and cilantro. Stir in the lime juice and salt and pepper to taste. Serve with the tortilla chips.
Herb and Dried Tomato Risotto (Gift Mix)


Ingredients:
arborio rice, dried tomatoe, chicken bouillon granules, dried oregano, garlic powder, dried rosemary, dried basil leaves, black pepper

Directions:
Combine bouillon granules and spices together in a small bowl. Divide equally among 4 half-pint canning jars to create the first layer.
Snip the tomatoes into small pieces with kitchen scissors and divide them evenly among your jars to create the next layer.
Top off each jar with the rice - filling to the top (you may need a little more or less rice than the recipe calls for - I don't measure the rice out I just fill each jar to the top!].
Attach the following preparation directions to each jar.
Additional ingredients provided by the recipient:
3 cups of water.
1/4 cup freshly grated parmesan or romano cheese.
In a large, heavy saucepan bring the water to a boil and add the contents of the jar.
Stir well and return to a boil; reduce heat cover and simmer for 20 minutes (do not lift the cover].
Remove from the heat and let stand, covered for 5 minutes.
Rice should be tender but slightly firm. Stir in the cheese and enjoy!
Makes 6 (1/2-cup] servings.
The Best Banana Pudding


Ingredients:
vanilla instant pudding mix, milk, sweetened condensed milk, vanilla extract, bananas

Directions:
In a large mixing bowl, beat pudding mix and milk 2 minutes.
Blend in condensed milk until smooth.
Stir in vanilla and fold in whipped topping.
Layer wafers, bananas and pudding mixture in a glass serving bowl. ( mine normally is a 3-4 layers tall].
Crush leftover cookies and crumpble on top
Chill until serving.
Homemade French Fry Seasoning Blend


Ingredients:
garlic powder, onion powder, seasoning salt, kosher salt, sugar, cayenne pepper

Directions:
Combine all of the ingredients together in a small bowl. Store in an airtight container.
To use on frozen fries: Combine frozen French fries with a 2 tbsp olive oil and a generous sprinkling of seasoning. Toss to coat. Bake the French fries per package instructions.
To use on fresh fries: If using a two-step frying process, combine the fries with a generous sprinkling of seasoning after the first fry. Finish frying until they are crisp and golden brown. OR Sprinkle the seasoning blend over the French fries immediately after they come out of the oil.
Note to self: made using 2tsp kosher salt and 1tsp celery salt.
Chicken & Gnocchi Soup Ala Olive Garden


Ingredients:
olive oil, butter, minced garlic cloves, chicken, flour, carrot, celery, fresh spinach, heavy cream, chicken bouillon cubes, pepper

Directions:
Medium heat.
Melt butter in soup pot, add garlic and sautee, add chicken and cook through.
Add flour and mix well until flour is cooked into the chicken.
Now add milk and heavy cream.
Add veggies and bullion cubes.
Add gnocchi last (takes 3-4 min to cook].
Mix ingredients well until soup thickens, stirring constantly.
Cover and simmer 10 minutes.
1 Spicy Sweet Honey Chili


Ingredients:
ground beef, sweet onion, garlic clove, green bell pepper, chili beans, diced tomatoes, chili powder, cumin, thyme, salt, Accent seasoning, cinnamon, honey

Directions:
Crumble ground beef in large pan; add accent flavor enhancer (optional].
Brown ground beef.
Add onion, green pepper, and garlic.
Cook until onion is translucent/brown; drain oil.
Add tomatoes, jalapeño peppers, chili beans, chili powder, cumin, thyme, salt and cinnamon.
Stir and simmer on low for at least 25 minutes.
Add honey; stir again.
Serve alone, over rice, or spaghetti.
Serve with cheese & crackers is a must!
Oh--great with corn bread as well!
Mmmm Veggie Dip


Ingredients:
sour cream, cream cheese, butter, Tabasco sauce, Worcestershire sauce, basil, salt, green onions, sun-dried tomato, garlic cloves

Directions:
After chopping the sundried tomatoes, place in a bowl and cover with water to soften while you continue with the recipe.
Roast garlic by cutting the top off of a whole head, then drizzle with olive oil and salt.  Place in 400F oven and allow to roast for about an hour.
In mixer, place sour cream, cream cheese and butter.  Cream with wire whisk.
Add tobasco, Worcestershire, basil and salt.
When garlic is done, squeeze out 4 cloves (or more to taste] into mixing bowl and whip into your cream cheese blend.
Drain sundried tomatoes.  Add tomatoes and green onions to mixing bowl and gently fold in with spatula.
Chill for at least an hour before serving for best flavor.