HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes in an inch or so of boiling, salted water until just tender. Slice or dice the potatoes without peeling; set aside.
Mix ingredients and spread on halved French bread loaves. One loaf of this bread has about 20 pieces. Bake 15 to 20 minutes at 350° to melt cheese. To freeze, cover with Saran Wrap and then foil. It is easy to double this recipe and it is great as an appetizer or as a side to your favorite soup or salad.
Mix well and roll into small balls. Brown. In a saucepan, add 2 cans cream of mushroom soup and 1 can water, then add meatballs. Simmer for 20 minutes. Serve over rice, mashed potatoes or noodles (rice is the best).
Brown sausage and onion on medium heat. Break apart. Drain. Stir in salsa. Continue to heat to boiling point. Lower heat. Add cheese. Stir until melted. Do not allow salsa to boil. Serve with chips.
Mix and form into meatballs. Bake at 450° for 15 to 20 minutes on a cookie sheet. Drain.
Crumble sausage in large skillet and saute along with onion until lightly browned. Slice squash 1/4 inch thick over browned sausage. Sprinkle with salt, oregano and garlic powder. Cover and simmer 10 minutes. Slice cream cheese over zucchini. Return cover until cheese is melted. Gently fold mixture until cream cheese is evenly distributed. Serve hot.
Cook broccoli until tender. Drain. Combine oil, vinegar, soy sauce, sugar and sesame seed. Heat to boiling. Pour over broccoli. Coat all spears. Refrigerate. Delicious!
In a large skillet, melt butter. Saute onion, celery and green pepper until soft. Add sausage until browned and crumbly. Add mushrooms, garlic and spices. Cook about 3 to 5 minutes. Stir in rice. Add stock. Boil. Reduce heat to simmer and cook until liquid is absorbed, 20 to 25 minutes. Serves 4 to 6.
Beat mashed potatoes and add melted shortening, beaten eggs and milk. Sift together flour, salt, nutmeg and baking powder. Add potato mixture. Dough should be soft, yet firm enough to roll. Separate in two parts and roll to 3/4-inch thickness. Cut with doughnut cutter and cook in deep fat at 365°. Fry until golden brown and drain on absorbent paper. Dust with powdered sugar or a cinnamon sugar mixture.
Mix well, then add 9 cups of oatmeal. Bake at 350° for 8 to 10 minutes.
Brown meat, remove and drain. Saute onions and garlic in 3 tablespoons oil. Add tomatoes, tomato paste, salt, pepper, Italian herbs, sugar and meat. Simmer for 30 minutes. Combine eggs, spinach, Ricotta cheese and Parmesan cheese. Layers: lasagne noodles, cheese mixture, meat mixture and Mozzarella. Top with Mozzarella. Bake 30 minutes at 350°.
In large skillet, bring to boil broth, wine, oil, juice, salt, garlic and thyme. Reduce heat; cover and simmer 15 minutes. Place mushrooms in marinade; cover and simmer 4 minutes or until only slightly cooked. Remove with a slotted spoon; set aside. Cook carrot in marinade 3 minutes. Remove. Add green pepper and cook one minute. Mix vegetables and divide between 2 hot sterilized 1 pint jars. Pour in enough marinade to cover. Close tight. Refrigerate up to 3 weeks.
Make biscuit dough with 2 cups flour. Roll out to 1/4-inch or 1/8-inch thickness on floured board. Cover with 1 cup softened butter; spread out. Sprinkle with 1 cup sugar. Sprinkle liberally with vanilla flavoring all over top. Roll lengthwise into roll (as for cinnamon rolls). Cut about 1/2-inch thick. Place coiled side up (makes a broiler pan full). Pour milk over top. Sprinkle 1/2 cup sugar over top. Dot with 8 slices butter. Sprinkle with vanilla flavoring again. Cook on top of stove until begins to bubble. Put in oven at 350° for 30 minutes. Watch closely or will boil over. Brown under broiler.
Whip Dream Whip as directed on package and add softened cream cheese. Then add marshmallows. Let stand in refrigerator until needed.
Mix jello and 9 cups boiling water; set aside to cool. Bring to a boil 4 cups sugar and 4 cups water. Combine with jello and set aside to cool. Add lemon juice, pineapple juice and crushed pineapple. Freeze in covered container. Remove from freezer about 4 to 4 1/2 hours prior to serving. Do not thaw completely. Add ginger ale slowly to mix. Serve slushy.
Lightly grease a 10 x 1 1/2-inch pie plate. Sprinkle bacon, cheese and onion in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender (high) or 1 minute with hand beater. Pour into pie plate. Bake at 400° for about 35 to 40 minutes until golden brown and knife inserted comes out clean. Let stand 5 minutes before cutting. Serves 6.
Cut off top of peppers and clean out the seeds and seed ribs. In a bowl mix the chopped meat, rice, eggs, sage, water, salt and pepper. Mix well. The mixture should be soft. If it isn't, add a little more water. Fill the pepper cavities with the mixture and bake in a 350° oven for one hour.
Using a heavy-duty mixer, beat butter on medium speed until light and fluffy. Gradually add dry ingredients, beating constantly, until well blended.
Mix all ingredients together and spread on flour tortilla. Roll up, chill and slice into pinwheels.
Roll bacon strips around water chestnuts (or scallops). Secure with toothpicks. Place under broiler until bacon is crisp. Serve hot.
Sift flour and mix dry ingredients together. Mix oil, orange rind, orange juice and eggs together. Combine dry and liquid ingredients together. Stir in cranberries until well blended. Bake at 350° for 1 hour. Cool in pan 10 minutes. Turn out and cool completely.
Sift together flour, cinnamon, soda and salt. Beat eggs; add sugar, oil and vanilla and beat together thoroughly. Add flour mixture and mix well. Add carrot, coconut mixture and blend. Bake in a large square or rectangular pan at 350° for 1 hour or until center is firm. After the week curing period, serve with whipped cream or rum butter as for fruit cake.
Wash, core and slice apples (do not peel). Place them in a heavy skillet in which the butter or drippings have been melted. Cover and cook over moderate heat until soft (5 to 10 minutes), then uncover and sprinkle with sugar. Cook, uncovered, until apples are delicately browned on underside. If overcooked, the apples will fall to pieces. Serve hot. Makes 5 servings.
Cream shortening and flour. Add margarine and 7-Up. Put into bowl and seal. Shake until mixture forms a soft ball.
Sift flour and salt together. Add egg yolk and water and mix until smooth. Add beaten egg white. May be used to dip fish, chicken fillets or onion rings. Fry in hot oil.
Bake pie shell at 475° for 8 to 10 minutes. Simmer 1 cup strawberries and 2/3 cup water about 3 minutes. Blend sugar, cornstarch and remaining 1/3 cup water. Add to boiling mixture. Boil 1 minute, stirring constantly. Cool. Spread cream cheese over bottom of cooled, baked pie shell.
Slice cauliflower and olives 1/8-inch thick, dice green peppers 1/4 inch. Mix sour cream, salad dressing, Italian dressing seasoning mix, garlic, dill weed and vinegar in bowl. Add cauliflower, olives and peppers. Let stand one hour before serving. Makes 8 servings.
Combine ingredients and beat. Grease and flour 2 loaf pans. Bake at 350° for approximately 1 hour.
Brown beef in grape seed oil on high in large Dutch oven pan. Sprinkle seasonings on beef. Add turnip chunks. Add water. Cover pan. Reduce temperature to low simmer. Cook 2 hours. When there is about 20 minutes left, melt butter in saucepan and saute mushrooms and onions until tender. Add to beef mixture. Add cream and Parmesan cheese. Simmer whole pot until 2 hours total are up.
In medium saucepan, combine vegetables and chicken broth. Cook vegetables until tender, about 15 minutes. Combine milk, flour and seasonings and stir into the chicken broth mixture. Cook and stir until mixture thickens slightly. Stir in cheese. Cook until melted. Add jalapenos if desired.
Cream oleo and sugar. Add eggs, one at a time. Add vanilla and flour. Bake at 350° until done.
Mix enchilada sauce and water in shallow skillet. Heat to medium warm. Mix chilies and cheese in container. Dip each tortilla in enchilada sauce leaving excess sauce in pan. Place tortilla on plate and put 1 Tbsp. chili and small amount of cheese down the middle. Roll up and place in a 9x13 baking pan. Continue dipping, filling and rolling until pan is full and packed together. Mix remaining enchilada sauce with chili. Pour over enchiladas. Sprinkle with cheese, covering enchiladas. Cover with aluminium foil. Bake at 350° for 1 1/2 hours. Serve with corn chips, hot peppers and salsa.
Pour pie filling and pineapple in bottom of greased 9 x 13-inch baking pan. Sprinkle cake mix on top of that. Pour margarine on top of dry cake mix. Sprinkle with coconut and nuts. Bake at 350° for 50 minutes.
Beat eggs until blended. Add milk and vanilla; blend until smooth. Add flour slowly, blending until smooth. Batter should have consistency of heavy cream. Add about 1 tablespoon oil to 8-inch frypan and coat bottom. (Do not use nonstick pans.) Heat over medium heat until just starting to smoke. Add about 2 tablespoons batter, lift and tilt pan to spread batter evenly. Cook quickly, then flip crepe to cook second side.
Cook the carrots until just tender. Combine with all ingredients. Marinate 12 hours. Drain and serve.
Combine soup, broth, tomatoes and celery; bring to a boil. Reduce heat and add cheese. Simmer until cheese melts. Add chopped pieces of chicken. Pour mixture over noodles in baking dish and mix well. Bake at 325° for about 30 minutes.
Combine 2 cups Bisquick and 2/3 cup milk to make dough and roll in oblong shape, 7 x 15-inches. Transfer to lightly greased baking sheet. Mix rest of ingredients and place down the center of dough to within 2-inches of ends. Fold lengthwise edge of dough over salmon mixture to overlap. Fold in ends and roll over so seam is underneath. Make slashes on top for steam to escape. Bake at 425° for 12 to 15 minutes. Serves 4 to 6.
Place chicken in large baking dish, skin side up. Mix cheese and soup and pour over chicken. Bake at 350° for 1 hour and 15 minutes.
Dip cookies in milk and line bottom of pie plate. Spread half of Cool Whip on top of cookies. Put another layer of cookies on top of Cool Whip, then put the last of the Cool Whip on. You can sprinkle crumbled cookies on top, if desired. Chill in refrigerator or freeze until ready to serve.
Put broccoli, carrots and mushrooms in large bowl. Sprinkle with vinegar and dash of Parmesan cheese. Let set about 10 minutes. Add chicken and mix. Add twist macaroni, pour on dressing and mix.
Roll or pat each biscuit to a 3 1/2 to 4-inch circle; fit over backs of well-greased muffin pans. Bake in a 400° oven for 8 to 9 minutes. Brown meat; drain off fat. Stir in beans, sandwich sauce and water. Heat to boiling. With a metal spatula, remove biscuits from pans. Fill with meat sauce. Top with cheese, lettuce and tomato. Makes 10.
Preheat oven to 350°. Grease a 1 1/2-quart casserole. Cook macaroni and drain. Cook onion in butter until tender. Stir in flour, then tomatoes. Cook until thickened. Add cheese. Stir until melted. Stir in seasoning. Combine sauce and macaroni in casserole. Bake 20 minutes. Sprinkle with Parmesan.
Mix persimmon pulp, beaten eggs and milk. Sift dry ingredients together and pour liquid mixture into them. Stir in melted margarine. Pour into shallow, oiled pan to depth of about 2 inches. Bake at 300° for about 1 hour. This is good cold or hot.
Beat egg yolks till thick and fluffy. Beat in sugar gradually. Sift flour and salt together and add alternately with water. Add lemon rind. Beat egg whites till foamy, add baking powder and beat till they hold a peak. Fold into yolk mixture. Pour into ungreased angel food pan. Bake at 325° for 50 - 60 minutes.
In a sauce pan stir first 4 ingredients. Boil on medium heat about 5 minutes. Take off heat. Stir in peanut butter (crunchy is good). Add Rice Krispies. Stir. Add oatmeal. Stop adding if unable to stir.
Combine all ingredients and beat 5 minutes, then beat 1 minute on High. Bake in 2 greased loaf pans 45 minutes at 350° for 40 minutes.
Beat 3/4 cup sugar, flour, milk, butter, cocoa, salt and baking powder. Beat well. Pour in greased pan. Mix together 1/2 cup sugar, 1/2 cup brown sugar and 2 tablespoons cocoa and put on top of cake mixture, then pour 1 1/2 cups water over mixture. Bake at 350° for 30 to 40 minutes.
Mix pretzels, margarine, pecans, 1/4 cup sugar. Put in 9 x 13-inch pan and bake 10 minutes at 350°. Mix Cool Whip, cream cheese and 1 cup sugar; put on top of pecan mixture. Mix Jell-O, boiling water and strawberries. Put on top of cream cheese mixture to make the third layer. Chill.
Brown hamburger. Rinse with hot water and drain. Combine all ingredients in casserole dish (large). Bake at 350° for 45 minutes.
Mix all ingredients except soup. Make 1-inch balls. Brown meatballs; drain grease. Pour soup in skillet with meatballs. Simmer 1/2 to 1 hour. Serve with noodles (I like orzo) or rice.
Brown meat and onions. Drain and add rest of ingredients. Stir and heat well. Eat with plain Doritos.
Combine sugar, milk and corn syrup. Bring to a boil over medium heat and simmer 2 minutes. Remove from heat and stir in chocolate bits. Let cool 10 minutes. Stir in marshmallows and nuts. Drop by teaspoon on wax paper. Place in refrigerator for 1 hour.
Nail polish will last longer if you add 2 teaspoonfuls of vinegar to 2 1/2 cups lukewarm water, then dip finger tips into this solution for a few seconds before applying polish.
Preheat oven to 325°. In medium bowl, combine apples, sweetened condensed milk and cinnamon. In a large bowl, cut 1/2 cup of margarine into 1 cup biscuit mix until crumbly. Stir in apple mixture. Pour into greased 9-inch square baking pan.
Mix all together except cheese. Put in lightly greased casserole and top with cheese. Bake for 30 minutes at 350° until brown.
Combine sugar and butter; beat well. Add eggs and beat again. Stir in chocolate, flour and salt, mix until smooth. Add vanilla and nuts; pour into greased 8 x 8 x 2-inch pan and bake in 350° oven for 25 to 30 minutes. The secret is to not overcook.
Stir together flour and baking powder; set aside. Beat butter, cream cheese and sugar until fluffy. Add egg, vanilla and almond extract; mix well. Gradually add flour mixture. Cover and chill overnight.
Slice peaches and mix with 3/4 cup sugar and cinnamon. Place in a 9 x 13-inch baking pan. Mix 1 cup sugar, flour and egg together. (This will be a crumbly mixture.) Sprinkle evenly over peaches. Pour melted butter over the crumb mixture. Bake at 325° for 1 hour.
Combine eggs, milk and Worcestershire sauce. Blend in ham and pork. Mix in bread crumbs. Shape into loaves. Place in an ungreased baking dish, filled with 1/2-inch of cold water. Combine brown sugar and pineapple juice from rings. Baste loaves and decorate with pineapple rings. Bake at 350° for 2 hours. Yields 2 large loaves or 6 small loaves.
Brown beef and drain. Add the chili powder and cook 5 to 10 minutes. Add stewed tomatoes and cook 5 to 10 more minutes. Cook down and stir, adding the Ranch Style beans. Cook until done.
Mix together. Beat up. Let raise for 2 hours. Thicken with more flour. Let raise until light. Work out in rolls. Let rise until double. Bake in 350° oven until lightly brown.
Mix together ingredients, except for cheese. Pour half of mixture in baking dish. Put grated cheese on top of mixture. Add rest of mixture. Bake at 400° for 30 minutes or until golden brown.
Melt oleo in 9 x 12-inch pan. Sprinkle crumbs over oleo. Pour condensed milk evenly over crumbs. Top with chocolate chips, coconut and nuts. Press down gently. Do not stir. Bake at 350° for 25 minutes.
Cut round steak into cubes. Coat with flour, salt and pepper. Brown in oil. Add onion and juice from tomatoes (reserving tomatoes). Add Kitchen Bouquet and water. Simmer 50 to 60 minutes. Add bell pepper, cut in 1-inch pieces. Add Worcestershire sauce. Cook 10 minutes. Add tomatoes. Cook 5 minutes. Serve over rice.
Combine all ingredients and put in greased casserole. Bake at 350° for 1 hour. Makes 1 large casserole.
Cook Uncle Ben's long grain rice. Bake chicken breasts for 30 minutes at 350°. Saute onion, celery and mushrooms. Put half the rice mix, mixed with the onion, celery and mushrooms, in a greased casserole. Add undiluted cream of mushroom soup. Arrange cooked chicken on top of this and cover with the rest of rice mixture. Take 1/2 bag of bread crumbs mixed with 1/4 cup of melted butter and put around the edges of the casserole dish. Bake for 30 minutes at 375°.
Bring broth, water, cabbage, carrots, onion and allspice to a boil in a large pot. Reduce heat; cover and simmer 12 minutes, until vegetables are firm-tender. Add beans and dill; simmer, uncovered, for 5 minutes. Serves 4.
Beat eggs; add other ingredients. Pour into well greased 8-inch baking dish. Bake at 350° for 30 to 35 minutes until set, except middle will still shake a little.
Mix gelatin, 1/2 cup sugar, salt and coffee in the top of a double boiler. Beat egg yolks and water together. Add gelatin mixture. Cook over boiling water, stirring constantly until gelatin is dissolved. Remove from heat; stir in vanilla. Beat egg whites until stiff. Beat in remaining sugar. Fold into gelatin mixture. Top with whipped cream, when chilled.
Mix the first 3 ingredients all together in a 13 x 9-inch pan. Press in sides and bottom. Refrigerate to chill.
Cream 1/2 cup brown sugar. Add butter and flour. Pat into the bottom of a 9 x 13 pan. Bake at 350° for 12 minutes.
Mix all ingredients together. Form into loaf. Bake in loaf pan at 350° for 1 1/2 hours. Half hour before it's finished, add remaining tomato soup to top of loaf.
Cook broccoli according to package directions and drain. Saute celery and onion until tender. Heat soup and cheese together until cheese melts. Mix all ingredients together and pour into 2-quart casserole. Sprinkle bread crumbs on top and place in a 350° oven. Bake for 20 to 25 minutes or until bread crumbs are browned. Delicious!
In one bowl, combine flour, salt and baking soda. In second bowl, combine softened butter, sugar and brown sugar. Mix thoroughly. Add vanilla and eggs. Mix well. Slowly add flour mixture. Batter should be stiff. Mix in chopped walnuts and raisins. Bake at 375° for 8 to 10 minutes.
Boil the potatoes with a bay leaf 35 to 40 minutes, until tender. Let cool. Peel and dice the potatoes. Melt together cream of chicken soup and butter. Add green onions, 1 1/2 cups cheese, sour cream and salt and pepper. Pour over the potatoes and stir. Bake, uncovered, at 350° for 45 minutes. Add 1/2 cup cheese to top and bake again until melted.
Bring water to boil. Add potatoes, onion, garlic and celery. Return water to boil and add bouillon and seasonings. Cover and simmer for 15 to 20 minutes. Cool slightly. Remove 2 cups potatoes from stock and set aside. Blend remaining chowder. Reheat over low heat. Add corn and reserve potatoes. Simmer, stirring for 5 minutes. Melt butter in small skillet. Add green pepper and scallions. Saute approximately 3 minutes. Stir into chowder.
In 4-cup measure, place pudding mix; add brown sugar. Blend in milk gradually until smooth. Microwave on High until mixture thickens (5 to 6 minutes, stirring twice during cooking). Remove 1/2 pudding; add chocolate and stir until melted. Pour into baked pie crust. To remaining pudding, add margarine and vanilla. Cook at lukewarm and pour over chocolate layer. Refrigerate at least 2 hours. Serve with whipped topping and garnish with shaved chocolate, if desired. Makes 6 servings.
Brown and crumble ground beef. Drain well. Add 1 package taco seasoning mix; combine well. Add salsa. Let cool. Spread refried beans in bottom of 9 x 13-inch pan. Top with cooled beef mixture. Add 1 package taco seasoning mix to sour cream; mix well until smooth. Spread on top of meat mixture. Layer lettuce, tomatoes and onions over sour cream. Top with shredded cheese and olives. Chill before serving.
On an ovenproof platter or baking dish, layer the following: turkey, dressing, gravy, mushrooms, onions. Top off with grated cheese and bake in oven until heated thoroughly and cheese has melted.
Bake cake according to directions on box. When cake is done, poke holes on top with straw. Cook the sugar and crushed pineapple. Simmer until sugar is dissolved. Pour over cake. Let the cake cool!!
Beat eggs, add oil and sugar and beat really well. Add vanilla, salt, baking soda, baking powder, cinnamon and flour; beat 2 minutes. Add nuts and zucchini and pour into loaf pans. Make 2 big loaves or 3 little ones. Bake at 350° for 1 hour for big loaves and 45 minutes for small ones.
Mix beans and soup. Add bacon drippings, salt and pepper. Pour into greased casserole dish. Place bacon strips and onion on top of casserole. Bake at 400° for 30 to 45 minutes.
Mix all ingredients except tomato sauce and sweet peppers in large bowl. Cut tops of sweet peppers and clean inside. Stuff with meat mix. Place in medium to large pot. Pour tomato sauce in. Add some water (1/2 cup). Put ketchup on tops. Cover pot. Cook on medium heat for 1/2 to 1 hour. Serve over rice or with vegetables and potatoes. Mmm!
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Beat eggs until light and foamy in a large bowl. Beat in sugar, vanilla and butter until creamy. Combine flour with baking powder and salt. Add to egg mixture. Mix at low speed until blended. Stir in nuts (mixture will be stiff). Spread evenly in pan. Bake for 20 to 30 minutes or until top is light brown. Cool 10 to 15 minutes, then cut into bars.
Cook potatoes with skin on; slice. Melt oleo in bottom of casserole. Add sliced potatoes, bread cubes and onion. Melt cheese and pour over all. Sprinkle crushed corn flakes mixed with melted oleo over top. Add salt and pepper to taste. Before ready to bake, pour milk over potatoes. Bake at 375° for 30 to 45 minutes.
Mix soy sauce, vinegar and vegetable and sesame oils in small bowl. Set aside. Rinse bean sprouts under cold running water. Drain. Cut carrots into 1-inch lengths; cut lengthwise into 1/16-inch thick slices. Stack the slices and cut lengthwise into 1/8-inch wide strips. Cut green peppers lengthwise into quarters; cut quarters lengthwise into 1/8-inch wide strips. (Note: You don't need to be fussy. You just need skinny strips of carrot and pepper!)
Preheat oven to 350°. Combine all ingredients and spoon into a buttered 6-cup casserole. Dot the top with the rest of the butter. Bake, uncovered, about 30 minutes. (You can add chopped pimento or brown an onion in butter and add.)
In a 9 x 13-inch glass cake pan, layer crushed pretzels and oleo. Bake at 325° for 10 minutes. When crust is cool, prepare second layer. Mix together Cool Whip, cream cheese and sugar. Mix well and spread on first layer. Dissolve Jell-O in water as directed. When partially congealed in separate bowl, add frozen strawberries that have been thawed. Spread this mixture on second layer.
In a large saucepan, saute carrots, celery and onion in margarine until tender, but do not brown. Stir in chicken broth. Cover and let simmer for 10 minutes.
Dip chicken pieces in butter then roll in mixture of potato chips, garlic salt and pepper. Place pieces skin side up, not touching, in shallow baking pan. Sprinkle with remaining butter and crumbs. Bake at 375° for about 1 hour. Do not turn.
Melt butter, marshmallows and milk over low heat. Add crushed vanilla wafers and cook until melted. Chop fruit and nuts and mix with coconut. Fold fruit and nuts into batter. Shape into a cake and freeze. Will keep in the refrigerator for several days.
In a medium bowl, beat cream cheese until smooth. Gradually stir in pineapple, 1 cup pecans, onion, salt and green pepper. Shape into a ball. Roll ball in remaining nuts. Wrap in plastic or foil and refrigerate until well chilled (overnight).
In a mixing bowl, cream sugar, flour and butter. Beat in eggs, one at a time. Blend in buttermilk and vanilla. Pour mixture into pie crust and bake in 350° oven for 45 minutes.
Warm oil in 10-inch skillet. Over medium-low heat, stir all ingredients until well mixed. Cover pan and cook 5 minutes. Stir occasionally. Serve immediately.
Flake salmon and remove bones. Beat egg and add to salmon. Stir soda into milk and add to all other ingredients except oil. Drop teaspoons of mixture into deep hot hooking oil. Cook until brown.
Beat butter, brown sugar and spices until light and fluffy. Cover. Store in refrigerator up to 2 weeks.