HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken into serving pieces. Combine Rice Krispies, cracker crumbs and seasoning. Dip chicken pieces into melted butter, then dip into crumbs. Arrange chicken in a baking dish. Bake at 350° for 1 hour or until chicken is tender.
Preheat oven to 400°. Combine ingredients in bowl. Batter will be thin. Spoon into lightly greased muffin pans. Fill 2/3 full. Bake 25 to 30 minutes.
Boil raisins in 3/4 cup of water for 5 minutes. Drain and cool; set liquid aside. Mix margarine, eggs and sugar. Stir into a cream. Add salt, cinnamon and nutmeg. Mix baking soda and liquid from cooked raisins and add to mixture. Add flour, oatmeal and nuts. Put raisins in last. Bake at 375° for 10 to 12 minutes.
Cut hot dogs in small pieces. Add to other ingredients in large pan. Bring to a boil. Cook for 45 minutes to 1 hour, stirring frequently. Cook until the juice is almost completely absorbed.
Preheat oven to 350°. In ovenproof dish, combine artichokes, chilies, mayonnaise and all but 2 tablespoons cheese. Mix well. Sprinkle remaining cheese on top and bake about 50 minutes or until top is lightly browned. Makes 3 cups.
Marinate pork loin for 1 hour in splash of orange juice, Balsamic vinegar, oil. Heat cast iron pan, sear all sides lightly. Bake at highest heat for 30 minutes. Remove, check with meat thermometer for 150°. Cover for 5 minutes.
Combine flour, salt and sugar. Cut in shortening. Add egg yolk and milk; mix well. Take 1/2 of the dough and press into a 9 x 13-inch pan. Top with the fruit. Dot fruit with a little butter. Roll out the other 1/2 of dough and lay it on top of the fruit. Bake at 375° for 35 minutes. Cool and ice with powdered sugar and water icing.
Mix all ingredients, except coconut. Shape into walnut size balls. Roll in coconut. Freezes very well.
Wash cranberries, then add cranberries, sugar and wine. Bring to a boil, approximately 7 minutes, until skins pop. Then add water and cornstarch (combined and stirred into mixture). Serve warm. Excellent!
Blend first 8 ingredients; add chilies and mushrooms. Bake 35 minutes at 350° in a 9 X 13 pan.
Mix the sugar, shortening and egg. Stir in the milk and banana. Sift together the flour, baking powder and salt. Fold in the nuts. Let stand 20 minutes. Bake in a 9 x 5 x 3-inch loaf pan at 350° for about 70 minutes. Cool and slice. Serve with butter or cream cheese.
Place all ingredients in a large bowl. Mix thoroughly with electric mixer. Pat into a 9 x 13-inch pan. Refrigerate overnight. Turn out of pan and cut into 1-inch squares. Dip into melted chocolate.
Add 1 cup water to raisins and boil 5 minutes. Cool. Do not drain. Cream shortening and sugar. Add eggs, nuts and raisins. Sift together dry ingredients. Mix well. Drop on greased cookie sheet. Bake at 350° about 10 to 12 minutes.
Combine dates, orange peel, juice and hot water. Stir in sugar, oil, vanilla and eggs. Add dry ingredients and potato granules. Add nuts. Bake in 9 x 5-inch pan at 350° for 60 to 70 minutes.
Add 1/2 cup water to plums and boil 10 minutes. Run mixture through sieve to remove seeds. Measure exactly 6 cups plums to 8 cups sugar. Bring to hard boil, one that can't be stirred down. Reduce heat. Cover. Simmer 5 minutes. Stir 1 box Sure-Jell. Bring back to full boil for 1 minute. Remove from heat; skim off foam. Fill jars. Makes approximately 10 cups.
Mix the softened cream cheese with thawed Cool Whip until creamy. Pour in the pie shell. Cool for 1 hour. Top with cherry pie filling, if desired.
Layer the first 4 ingredients in a large bowl in order listed. Spread mayonnaise over vegetables. Sprinkle with sugar. Top with cheese. Chill overnight. Yields 10 servings.
Combine ingredients; mix at medium speed on an electric mixer until well blended. Serve with fresh fruit (strawberries, grapes and apples are my favorite).
Break up bread in cake pan and let dry. Mix eggs, sugar, vanilla, cinnamon and milk. Pour over bread and smash down. Use enough milk to cover bread well. Sprinkle cinnamon over top. Stir after 20 minutes once or twice. Bake at 350° for 1 hour.
Melt coating; stir 1/3 cup peppermint pieces into it. Pour onto wax paper and spread 1/4 to 1/8-inch thin. Sprinkle additional peppermint pieces on top before coating sets. Cool and break into pieces.
Mix the first 8 ingredients together. Divide and spread on the 5 tortillas. Roll up tortillas. Cover tightly with plastic wrap. Twist ends and refrigerate several hours. Unwrap and cut 1/2 to 3/4 inch thick. Enjoy.
Mix all together in a large bowl and pour into an unbaked pie shell. Put a top crust over, crimp edges and make several steam vents. Sprinkle a little sugar over the top crust. Bake at 350° for 1 hour or 1 hour and 10 minutes. Good eating both warm and cool.
Mix together; pour into a 15 x 9 x 2-inch pan greased with oleo. Mix together 3 cups corn flake crumbs and 1/4 cup oleo. Sprinkle on top; bake at 350° for about 50 minutes. Serve with a salad.
Combine berries and water; bring to a boil and simmer, covered, for 10 minutes. Strain through cloth bag, squeezing out juice to equal 4 cups. Mix Sure-Jell with juice in 6 to 8-quart saucepan. Bring quickly to a hard boil, stirring occasionally. Add sugar all at once. Cook and stir. When mixture returns to a full, rolling boil, cook and stir 1 minute more. Remove from heat; skim off foam. Pour into jars and seal.
Saute onions in oil over medium-high heat. Cook until onion is transluscent. Add ground beef and garlic. Brown and drain (do not scorch garlic). Stir in remaining dry ingredients, except beans. Hand-crush tomatoes and add juice and all to mixture. Add beans and beer. Simmer 1 hour, stirring occasionally. Taste and adjust seasonings if desired (more cayenne and hot red pepper flakes for hotter chili).
Season pork chops with your favorite seasonings. Bake at 375° until almost done. Place onion and bell pepper over pork chops. Mix soup and milk together well; pour over pork chops and continue to bake until chops are done, about 30 minutes.
In a 9 x 13-inch pan layer the following: sliced onions, lean ground beef, browned, sliced potatoes, frozen or canned corn and cream of mushroom soup combined with 1 soup can of water. Cover with foil. Bake at 350° for 1 hour.
Place chicken, seasoning, onion and celery in kettle. Add water; bring to boil and skim. Then cook over medium-high heat until tender. When cool enough, remove skin and bones. Reserve the good skin for later.
Mix sugars, milk and salt together in large saucepan. Bring slowly to a boil to prevent scorching (about 20 minutes); allow to boil for 5 minutes. Remove from heat and add peanut butter, Marshmallow Creme, chopped nuts and vanilla. Mix quickly, as candy hardens fast. Turn into well buttered 9 x 13-inch pan. Allow to set. Cut into squares.
Preheat oven to 350°. Cook and drain broccoli well; arranged in a well-greased 9 x 13-inch baking dish. Top with smoked turkey. Mix mayonnaise, lemon juice, soup and curry powder; pour over top. Sprinkle with cheese and herb stuffing; drizzle butter over all. Bake for 25 minutes. Serves 8 to 10.
Steam asparagus 4 to 6 minutes. Cool, drain and reserve. Cook pasta; drain, rinse and drain. Cool.
Put ingredients in either a blender or mixer to mix well. Pour batter onto heated griddle or skillet. When batter is full of bubbles, turn pancakes over to finish cooking. (If you do not have self-rising flour, you may use all-purpose flour and add 1 teaspoon salt and 1 tablespoon baking powder).
Combine margarine, cranberry sauce, sugar and salt in skillet. Heat until cranberry sauce melts. Add carrots, mix, glazing with sauce. Bake at 350° for 10 minutes.
Stir together flour, baking powder, soda, salt and 1/4 teaspoon cinnamon; set aside. In large bowl of mixer, beat margarine and 1 1/2 cups sugar until creamed. Add eggs and vanilla; beat until fluffy. Add flour mixture alternating with butter and milk, beginning and ending with flour. Stir in rhubarb and nuts. Spread smooth in greased 9 x 13 x 2-inch pan. Mix remaining 1/2 cup sugar and 1 teaspoon cinnamon; sprinkle on batter. Bake at 350° about 45 minutes. Makes 12 to 15 servings.
Mix all ingredients well. Fold in berries and pecans. Pour into 10-inch Bundt pan. Bake at 375° for 40 to 50 minutes. Cool 15 minutes before removing from pan. Don't overcook.
Slice onion and zucchini thin. Saute both in 1 tablespoon oil for 5 to 10 minutes. Add tomatoes and simmer 15 minutes. Pour into casserole dish. Sprinkle with ground pepper and cheese. Bake at 350° until cheese has melted.
Mix all ingredients together. Pour into graham cracker crust. Chill. Makes 2 pies.
You will also need 1 pint sized plastic zip bag and 1 gallon sized zip bag.
In sauce pan, combine chicken, soups, Rotel, chili powder, onion and 1 cup lightly crushed Doritos. Cook on stove until warm, about 10 minutes. Cover the bottom of a 9-1/2x11-inch casserole dish with Doritos. Lightly crush until flat. Spread a layer of the soup mixture. Top with a layer of Doritos. Continue with layers, alternating, until gone. Top with cheese. Bake at 350 degrees for 30 to 45 minutes.
Mix all ingredients well. Pour into a greased loaf pan. Bake at 350° until golden brown.
Mix stick butter, eggs, pudding mix, cake mix, food coloring and water together. Beat for 3 minutes. Mix baking soda & vinegar and fold into batter. Bake at 350 degrees for 30 minutes.
Preheat oven to 425°. Bake pastry shell 8 minutes. Remove from oven. Reduce oven to 350°. Cook onion in margarine until tender. Beat together cream, eggs, bouillon and nutmeg. Toss cheese and flour. Add to egg mixture along with remaining ingredients, except hard-cooked egg. Turn in prepared shell. Bake 30 minutes or until set. Let stand 10 minutes before serving. Garnish with hard-cooked egg and parsley (optional). Makes 6 servings.
In a large bowl, mix together cake mix as directed on package. Place 3/4 of the mix (or entire mix) in baking pan and bake according to package directions. Cool cake.
Scrub potatoes under running water. Cook, covered in lightly salted boiling water just till tender, about 35 min. Drain, when cool enough to handle, peel and place in large bowl. While potatoes are still warm, mash with electric mixer or masher. Add butter, bourbon, orange juice, brown sugar, salt, cinnamon and nutmeg. Beat until mixture is smooth and fluffy. Preheat oven to 350°. Turn sweet potato mixture into a 2 quart casserole dish that has been lightly buttered, or using a nonstick spray, buttered flavored. pulling into attractive swirls with back of spoon. At this point may be covered and chill until ready to bake. Sprinkle nuts around edge to make border. Bake for 45 min.
Melt silver bells and butter. Take off the stove; add pecans. Let cool and add marshmallows. Pour on foil and roll as big as a rolling pin. Let cool for 5 or 6 hours before slicing.
In a saucepan, saute the bacon until lightly browned. Saute onions, jalapenos, tomatoes, garlic, salt and pepper in the bacon and bacon drippings.
Top with 2 large packages Mozzarella cheese and 1 can (large) black pitted black olives.
Mix first 5 ingredients in a pot and bring to a boil. Lower heat and boil for 3 minutes. Add remaining ingredients; stir well. Drop by spoonfuls onto wax paper. Let cool.
Preheat oven to 450°. Combine egg, Worcestershire sauce, dry mustard, lemon juice, mayonnaise, melted butter, salt and pepper. Add bread cubes. Gently mix in crabmeat; try to avoid breaking the lumps. Form into patties and place on a cookie sheet. Bake until golden brown.
Stir together all ingredients.	Chill for 4 hours. You may use lemon pie filling, which of course, makes Yellow Stuff. You may also put in a graham cracker crust.
Mix cornmeal and milk. Let stand 30 minutes. Fry onion in oil until brown. Add meat and cook until light colored. Add tomatoes and corn. Cook 15 minutes. Add cornmeal mixture and olives. Pour into greased casserole pan and bake 45 minutes at 325° to 350°.
With a pastry blender, cut shortening into flour. Add buttermilk and mix. On a lightly floured board, knead for a few seconds, adding additional flour if necessary. Roll out onto a lightly floured board into a 1/2 x 9-inch rectangle. Spread sausage over dough. Roll up, jelly-roll style, starting from the short side. Chill; cut into 1/2 inch slices. Place, cut side down, on a lightly greased baking sheet. Bake at 425° for 25 minutes or until lightly browned. Yields about 9 servings.
Beat eggs until light. Add remaining ingredients to the eggs. Stir and mix well. Pour into a well-greased glass pan. Bake at 225°. Increase heat until up to 325°. Slowly increase heat over a total of one hour baking time. It will be golden brown on top when done.
Mix sugar, Crisco, cake flour, cocoa and salt. Blend well. Add 2/3 cup buttermilk, food coloring, eggs, vanilla, water and 1/3 cup more buttermilk. Beat well. Stir in by hand, vinegar and soda. Bake in 2 layer pans at 350° for 25 minutes.
Mix right in a 13 x 9-inch pan, greased. Bake at 350° for 20 to 25 minutes. Check at 20 minutes with toothpick.
Chop beets and cabbage very fine. Add sugar, salt, vinegar, horseradish and pepper. Mix cold and seal tightly.
Add 3 tablespoons butter, salt and orange juice to sweet potatoes. Beat until light. Fold in pineapple. Spoon potato mixture into a 1-quart casserole. Dot with 1 tablespoon butter. Put marshmallows on top. Bake in moderate oven at 350° until marshmallows are puffed and browned. Makes 6 servings.
Combine potatoes, butter, onion, soup, sour cream and cheese. Stir well. Spoon into a greased 2 1/2-quart dish. Bake at 350° until bubbly.
Cook meat until tender. Add potatoes, onions, carrots and celery. Cook until tender. Add tomato sauce and cook in large pot. Makes about a gallon. Cook about 30 minutes all together.
Stew chicken and season to taste. Cook macaroni in saltwater and drain. Thicken chicken broth with flour. Mix chicken, macaroni, cheese and broth together and put in greased 9 x 13 casserole. Brown crumbs in butter; add cream and mix. Spread on top. Brown in 325° oven for 30 minutes. Serves 12 to 15.
Soak the first 4 ingredients overnight or at least 4 or 5 hours. Add sugar. Add remaining ingredietns. Grease and flour 3 (1 pound) coffee cans and fill 3/4 full. Bake at 350° for 50 to 55 minutes.
Brown sausage and drain. Fry celery and onion in pork sausage grease. Mash the potatoes (lumpy) and add bread crumbs, celery, onion and sausage; mix well. Place in Corning dish. Press stuffing mixture in baking dish and sprinkle with bread crumbs on top. Add salt and pepper to taste. Bake at 350° for 1/2 hour, uncovered.
Boil chicken with skin and debone. Lay chicken breasts in baking pan. Combine remaining ingredients. Pour on top of breasts. Bake 1/2 hour to 1 hour, uncovered, at 350°. Remove from oven; top with 1 can Durkee onions. Bake 5 more minutes.
Chop broccoli and scallions, including green tops. Slice mushrooms. Combine dressing and pour over vegetables. Marinate all day in refrigerator.
Prepare cake mix according to directions on package. Add extracts. In two 8-inch pans, spread melted margarine. Sprinkle coconut on top. Spread orange marmalade over this. Pour cake mix on top. Bake 25 to 30 minutes at 350°. Serve with whipped topping or ice cream.
Fold ingredients together in a large bowl. Transfer to a square baking dish. Bake for 1 hour in a 350° oven or to desired consistency. Serves 6 to 8.
Mix all ingredients thoroughly. Place	in unbaked pie shell and cook at 400° to 425° until filling is set.
Preheat oven to 425°. Spray large nonstick skillet and saute onions over medium heat 2 minutes. Add green peppers, chicken broth, salt, pepper and Worcestershire sauce. Simmer 10 minutes. In bowl, stir ham, corn and onion mixture. Cover with mashed potatoes. Roughen surface with fork. Bake 30 minutes until flaked with brown.
Sift together	flour,	baking soda, cinnamon and salt; set aside. Beat eggs	in bowl until lemon-colored. Beat in sugar, oil, buttermilk and vanilla. Stir in flour mixture. Stir in pineapple, carrots, nuts and coconut.
Heat oven to 375°. Grease rectangular pan, 13 x 9 x 2-inch. Mix Bisquick and water until soft dough forms; beat 20 strokes. Pat in pan with floured hands, pressing 1/2 inch up sides. Cook and stir ground beef until brown; drain. Layer beef, tomatoes and green pepper on dough. Mix remaining ingredients. Spoon over top. Sprinkle with paprika if desired. Bake until edges are light brown, 25 to 30 minutes. Makes 10 servings.
Heat oven to 375°. Prepare mix as directed on package except use 1/2 cup of water and the eggs. Omit oil. Drop dough by rounded tablespoonfuls 3 inches apart onto greased cookie sheet. Sprinkle with chocolate chips. Bake until almost no indentation remains when touched, 8 to 10 minutes.
Fry, but do not brown, the rice in oil. Add onions and saute. Add peppers and grated cheese together with water and cubes. Cut up the margarine over mixture; simmer for 30 to 35 minutes. Serves 10 to 12.
Heat butter in skillet. Add chopped mushrooms and garlic. Cook for 1 to 2 minutes. Add zucchini and tomato sauce; simmer for 10 to 15 minutes. Serve over cooked noodles.
Mix and place in baking dish. Bake at 350° for 35 minutes.
Add sugar, salt and margarine to hot potatoes; set aside. Add yeast and eggs to make warm water. Add flour and knead. Let rise in greased bowl. Punch down; chill. Grease baking pan. Add maple syrup and nuts. Roll dough 1/2 inch thick. Brush with butter and sprinkle with cinnamon and sugar. Roll up and cut into 1/2-inch circles. Place in pan of syrup and let rise until doubled. Bake at 350° for 10 to 15 minutes.
Preheat oven to 350°. Tear bread into pieces and put into a large, greased baking dish. Fry sausage and drain. If using links, cut in slices. Spoon sausage over bread. Sprinkle on grated cheese.
Place biscuits on a cookie sheet. Shape each biscuit with hand to form 4-inch tart shell. Combine sugar and cinnamon; sprinkle on biscuits. Place a spoonful of cherry pie filling on each tart. Top with coconut or chopped nuts. Bake at 425° for 10 to 12 minutes.
Combine cooked pasta, Italian dressing and Salad Supreme in a large bowl and toss with remaining ingredients.
Preheat oven to 375°. Combine whole and creamed corn, sour cream and Jiffy mix. Melt butter and fold into mixture. Bake for 35 to 45 minutes or until top is brown. If pudding is not set at this time, it will set after being removed from the oven.
Cream together margarine, sugars, vanilla and eggs. Add flour, baking soda and powder, salt, nutmeg and cloves. Gradually add zucchini, nuts and chips. Mix well. Pour into floured 10 x 15-inch pan. Bake at 350° for 20 to 25 minutes. Frost and serve.
Melt butter in large frying pan. Stir	in stuffing and mix well. Spread stuffing mixture on top of chicken which has been mixed with soup, celery, mayonnaise. Assemble casserole on morning it is to be used and refrigerate. Bake 30 minutes at 350°. Serves 8.
Mix water and butter. Bring to a boil. Add flour all at once and stir rapidly until mixture forms a ball. Remove from heat and cool slightly. Beat in eggs, one at a time. Beat well. Spread on ungreased 11 x 15-inch cookie sheet. Bake at 400° for 25 minutes. Cool.
Preheat oven to 350°. Soften butter. In large mixing bowl stir all ingredients together. Then spread mixture into a greased 9 x 13-inch pan. Bake for about 40 to 45 minutes.
Preheat oven to 325°. Cream butter; gradually add sugar, beating at medium speed until well blended. Add eggs, one at a time, beating after each addition. Combine flour, soda and salt. Add to mixture; alternate with buttermilk (beginning and ending with flour mixture). Stir in flavorings. Pour batter into a greased 10-inch tube pan. Bake for 1 hour or until toothpick inserted in center of cake comes out clean.
Mix filling ingredients together until smooth and blended well. Spread filling over warmed up tortillas (easier to roll up if warm). Roll up tortilla. Cover and refrigerate for several hours. Uncover and cut ends off and discard. Cut into 1/2 to 3/4-inch slices. Lay flat on serving plate. Makes 50 to 60 pinwheels.
Crush cereal. Mix eggs, milk, oil and cereal. Let stand 7 minutes. Stir in remaining ingredients, except berries. Beat until smooth. Fold in berries. Pour batter by 1/4 cup onto hot griddle. Cook pancakes until puffed and full of bubbles. Turn. Cook until golden brown. Makes about ten 5-inch cakes.
In a large pot or Dutch oven, brown beef with onion; drain fat. Add tomatoes, cover and simmer 50 to 60 minutes. Add beef broth, beans and macaroni; stir gently to combine. Simmer, uncovered, 5 to 10 minutes or until bubbly. Ladle into bowls and top with cheese. Serves 6.
Cook noodles in salted water until tender; drain. Mix all the other ingredients, except bread crumbs into noodles. Pour into buttered casserole dish. Top with bread crumbs, cook 40 to 50 minutes at 350°.
Combine the graham cracker crumbs, margarine and granulated sugar. Pat into the bottom of a 13 x 9 x 2-inch pan. Bake for 10 minutes in a 350° oven. Next, combine the cream cheese and powdered sugar. It should be soft, so that it can easily be spread over the baked graham cracker crust. Spread a layer of chopped nuts over the cream cheese mixture. Add the cherry pie filling as the next layer. Cover with whipped topping and use maraschino cherries to garnish each serving. Serve chilled.
Put the first 3 ingredients in a 9-inch Pyrex pie pan. Beat eggs and evaporated milk until well blended. Add seasonings. Pour over first mixture in pie pan. Bake for 9 1/2 to 11 minutes on Medium-high with 80% power. Cover with wax paper; let stand 5 minutes. Yields 4 to 6 servings.
Cook sausage and ground beef. Drain well. Add oregano and garlic salt. Melt cheese in microwave and mix with meat mixture. Spread on cocktail bread and freeze on cookie sheets. Store in Ziplock bags until ready to serve. Cook frozen at 400°. Serve warm.
* Grape jello with blueberry pie filling. *Cherry jello with cherry pie filling. *Strawberry jello with whole cranberry sauce.
Cream shortening, sugars and eggs together. Add the rest of the ingredients. Drop by teaspoonfuls on baking sheet. Bake at 350° for 15 to 20 minutes. (Grease the baking sheet.)
Melt butter in skillet. Add onions to soften. Add Cheddar cheese soup mixed with 1/2 can water. Cook potato slices. Drain. Put potatoes in casserole dish. Salt and pepper to taste. Put cheese mixture with potatoes. Slice hot dogs and lay on top of potatoes and cheese mixture. Bake, uncovered, at 350° for 1/2 hour.
Mix water and soup together. Brown pork chops in skillet. Layer rice, soup and then pork chops in a 9 x 13-inch baking dish. Cover with foil. Bake in oven at 350° for 30 minutes.
Pan-fry steak in 1 teaspoon oil. Salt and pepper to taste. Saute onion and pepper until crisp-tender. Place on a sub roll and pour desired amount of dressing. Top with lettuce.
Beat eggs until light and fluffy. Add oil, vanilla, sugar and zucchini. Combine flour and cinnamon together. Mix well with egg mixture. Add nuts. Pour into 2 well-greased loaf pans. Bake a 325° for 1 hour.
Break shrimp and crab meat up with a fork in a bowl. Add other ingredients and mix. Let stand overnight in refrigerator.
Beat egg whites until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in pecans. Pour oleo into 15 x 10 x 1-inch jelly roll pan. Spread mixture over oleo. Bake at 325° for 30 minutes, stirring every 10 minutes. Cool and store in airtight container. Yield: 4 cups.
Cream butter and sugar. Blend in maple syrup. Beat in flour and baking soda. Divide dough into 5 parts and roll into logs the roundness of a quarter. Place 2 logs on an ungreased cookie sheet (need 3 cookie sheets). Bake in a 300° oven for 30 minutes. Logs will spread. Take out and immediately cut diagonally into 1-inch strips. Store in a tight tin.
Cream oleo, eggs and sugar. Add crushed bananas. Sift the dry ingredients. Mix with first part and add nuts and vanilla. Pour into two loaf pans, greased and floured. Bake at 350° for 35 to 40 minutes.
Cook potatoes and onions in water until half done; drain. Pour broth over potatoes and onion; cook until done. Add milk, butter, salt and pepper. Add cream to soup until desired taste is achieved.
Peel and cut tomatoes. Add celery, pepper, hot sauce, sugar and salt. Cook until celery and pepper are tender.