xiaoxl/recipe_data huggingface dataset:
Slow Cooker Northern White Bean
Category: side-dish
By Santilia Lovett

White beans are cooked in a slow cooker with smoked neck bones, aromatic vegetables, seasonings, and chicken broth. This recipe can be used for cooking most any dried bean in the slow cooker. Adjust liquid when cooking tougher skin beans (such as pinto beans). Add garlic and onion powder to taste, if desired.

Ingredients:
1 ½ cups dried great Northern beans, rinsed
2  large smoked neck bones
2 (14 ounce) cans chicken broth
½ teaspoon soul seasoning
½  onion, finely chopped
½ teaspoon white vinegar, or to taste  (Optional)
1 pinch white sugar, or to taste  (Optional)
1 dash hot sauce, or to taste  (Optional)

Directions:
Place beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse. Place neck bones in a slow cooker and pour chicken broth over the top; stir in soul seasoning. Cook on High until meat is falling off the bones, about 1 hour. Transfer bones and meat to a plate and shred meat from bones; discard bones. Stir beans, onion, vinegar, sugar, and hot sauce into slow cooker; spread shredded meat over beans. Cook on High for 2 to 4 hours (or cook on Low for 4 to 6 hours).

Prep time: 15 mins
Cook time: 3 hrs
Total time: 11 hrs 15 mins
Yields: 6 servings

Calories: 252.2
Fat: 4.5 g
Saturated fat: 1.4 g
Carbohydrates: 31.1 g
Sugars: 2.7 g
Dietary fiber: 9.6 g
Protein: 21.7 g
Cholesterol: 34 mg
Sodium: 1149.5 mg
Spinach With Rice


Ingredients:
cooked rice, fresh spinach, carrot, garlic clove, salt, fresh ground pepper

Directions:
Generously spray a wok or non stick deep frypan with veggie spray.  Heat to medium.
Add cooked rice and grated carrot into wok and mix; add minced garlic; stir fry to heat through, about 2 or 3 minutes.
Add spinach; sprinkle with salt and pepper. Turn over with a spatula several times to mix the spinach evenly with the rice mixture, heat and turn until the spinach is starting to wilt, about 3 minutes.
Pour the Italian dressing evenly over and turn several times to mix. Cook about 3 minutes or until the spinach is well wilted and the dressing is heated through.
Serve immediately.
Dee's Roast Pork for Tacos
Category: world-cuisine
By RMARMOLEJO

This is a dish that will make your tongue jump out of your mouth, slap you in the face, and say 'Oh yeah'. Put meat and maybe some Pico De Gallo or salsa into warm tortillas to make tacos.

Ingredients:
4 pounds pork shoulder roast
2 (4 ounce) cans diced green chilies, drained
¼ cup chili powder
1 teaspoon dried oregano
1 teaspoon taco seasoning
2 teaspoons minced garlic
1 ½ teaspoons salt, or to taste

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano,   and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks. Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Cook to at least 145 degrees F (63 degrees C). Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 12 servings

Calories: 207.1
Fat: 14.6 g
Saturated fat: 5.3 g
Carbohydrates: 2.8 g
Sugars: 0.8 g
Dietary fiber: 1.2 g
Protein: 15.9 g
Cholesterol: 59.5 mg
Sodium: 599.6 mg
Blueberry Oatmeal Squares


Ingredients:
all-purpose flour, rolled oats, brown sugar, salt, butter, blueberries, sugar, cornstarch

Directions:
Filling: In saucepan bring blueberries, sugar and orange juice to boil; reduce the heat and simmer until tender, about 10 minutes.
Whisk cornstarch with 2 tbsp water and whisk into blueberries and boil, stirring until thickened, about 1 minute.
Place plastic wrap on the surface of berries and refrigerate until cooled, about 1 hour.
In large bowl whisk together oats, flour, orange rind and salt.
With pastry blender cut in cold butter until you have coarse crumbs.
Press 1/2 of mixture into a 8 inch square parchment lined metal cake pan.
Spread with blueberry filling.
Sprinkle with the rest of oat mixture and press lightly.
Bake in centre of a 350 degree oven until lightly brown, about 45 minutes. Let cool and cut into squares.
Enjoy.
Time does not include the 1 hour of cooling the blueberry filling.
Rotisserie Chicken Tortilla Soup


Ingredients:
chicken broth, onion, green chilies, peppercorns, garlic cloves, tomatoes, thyme, cumin, fresh cilantro, lime juice, salt

Directions:
Boil broth, add onions, garlic, peppercorns, chicken, green chilies, tomato, thyme, cumin and salt.
Simmer for 20 minute.
Add lime juice and simmer 10 more minutes. Add cilantro just before serving.
Garnish with sour cream, Monterey jack cheese, diced avocado, and deep fried corn tortilla strips, and a squeeze of lime juice.
Rainbow Sherbet Ice Cream Sandwiches


Ingredients:
chocolate ice cream, ladyfingers

Directions:
LINE baking sheet with wax paper.
SPREAD sherbet or ice cream between two ladyfingers halves. Insert stick into center of each. Repeat to make 12 sandwiches.
DRIZZLE topping over sandwiches. Place on prepared baking sheet. Freeze 10 minutes.
Nutritional information (amount per servings]: Total Calories: 160. Sodium 70mg. Fat: 9g. Carbohydrates: 17g. Cholesterol: 10mg. Protein: 1g. Fiber: 0g.
Sweet Potato Cakes


Ingredients:
honey, Garlic in Honey, sweet potatoes, egg, soy sauce, butter

Directions:
Peel and cut up sweet potato. Soak in water for 15 minutes.
In a saucepan, place sweet potato and water just to cover. Cook until sweet potato is tender. Mash while hot.
Grate 2 cloves of garlic. Slice 1 clove thinly.
In a bowl, combine mashed sweet potato, grated garlic, soy sauce and egg. Form into thick rounds and push a slice of garlic into each center.
Melt butter in a skillet and saute until both sides are browned.
Pumpkin Pie


Ingredients:
pumpkin, sugar, flour, eggs, butter, evaporated milk, vanilla, sugar, nutmeg

Directions:
Mix all ingredients together except nutmeg and 1 tablespoon sugar, adding eggs one at a time.
Pour mixture into pastry shells and bake at 300º for 1 hour and 40 minutes.
Remove pies from oven and sprinkle with the nutmeg/sugar mixture.
Lemon Honey Chicken With Couscous


Ingredients:
boneless skinless chicken breast, olive oil, ras el hanout spice mix, Ras El Hanout - Moroccan Spice Mix, garlic powder, olive oil, onion, garlic cloves, fresh cilantro, ground ginger, ras el hanout spice mix, Ras El Hanout - Moroccan Spice Mix, ground cumin, cinnamon sticks, chicken bouillon cube, water, golden raisins, currants, preserved lemon, honey

Directions:
Mix together the ingredients for the marinade then refrigerate for 2-3 hours.
Heat the oil in a large pot over medium heat. Add the onions, garlic, & chicken then cook until the chicken has browned on all sides, around 5 minutes.
Add all the rest of the ingredients except for the couscous, salt & pepper. Let simmer, uncovered for 15 minutes.
Stir in the couscous, remove from heat & cover. Let sit for 10 minutes then stir to separate the grains. Salt & pepper to taste.
Cinnamon Muffins


Ingredients:
flour, sugar, ground cinnamon, baking soda, salt, baking powder, plain yogurt, coconut oil, egg, sugar, ground cinnamon

Directions:
Preheat oven to 350°.
Mix all dry ingredients in a large bowl.
Mix all wet ingredients in medium bowl until smooth.
Add wet ingredients to the dry and stir thoroughly.
Add cinnamon chips and stir until evenly distributed.
Fill greased or paper lined muffin tin 3/4 full.
Sprinkle cinnamon sugar topping over each cup of batter until thoroughly coated. You won't use all the cinnamon sugar.
Bake for 20-25 minutes or until a wood toothpick comes out clean.
Bakewell Pudding


Ingredients:
puff pastry, caster sugar, butter, eggs

Directions:
Pre-heat oven to 200°C/ 400°F/ Gas Mark 6.
Roll out the pastry on a floured surface and use to line a 900 ml (30 fluid ounces] shallow pie dish.
Knock up the edge of the pastry with the back of a knife.
Mark the rim with the prongs of a fork.
Brush the jam over the base; chill in the refrigerator while making the filling.
Beat the almonds with the sugar, butter, eggs and almond extract.
Pour the filling over the jam and spread it evenly.
Bake for 30 minutes or until the filling is set.
Serve warm or cold with fresh cream or custard.
Chilled Strawberry Soup


Ingredients:
frozen strawberries, milk, heavy cream, sour cream, white sugar

Directions:
Puree strawberries, milk, cream and sour cream in a blender of food processor until smooth.
Stir in sugar to taste.
Chill 8 hours or overnight in refrigerator before serving.
Mango Seasoned Chicken


Ingredients:
ground cumin, ground ginger, dried thyme, fresh thyme, ground nutmeg, cayenne pepper, boneless skinless chicken breasts, margarine, mango, green onions, salt, fresh coriander, lime

Directions:
In a small dish stir together spices.
Sprinkle both sides of chicken breasts with spice mixture.
Heat margarine in a large nonstick frypan over medium high heat.
Add chicken breasts and cook, turning occasionally, until both sides are deep golden brown and chicken is no longer pink inside, about 10 to 15 minutes.
Add mango and green onions.
Cook, stirring, just until heated through, about 1 minute.
Remove from heat.
Sprinkle with salt, coriander and squeeze lime over.
Serve immediately.
Spicy Ranch Dressing


Ingredients:
mayonnaise, buttermilk, fresh coarse ground black pepper, paprika, garlic powder

Directions:
Combine above ingredients in a medium bowl, mix well., Cover and chill for at least 30 minutes prior to serving.
Trisha's Easy Fried Rice


Ingredients:
cooked rice, butter, margarine, onion, carrots, eggs, soy sauce

Directions:
Melt butter or margarine in non-stick skillet.
Add onions and carrots (if desired], and fry until onions are transparent and carrots are crisp.(About 5 minutes].
Add peas and cook for 1 minute more.
Push veggies to one side and scramble eggs in empty side of skillet.
Add soy sauce.
Spoon in rice and mix until well blended.
Fry until steamy and serve.
Chopstick Tuna


Ingredients:
tuna, celery, onion, cashews

Directions:
Combine soup and ¼ cup water.
Add 1 cup of the chow mein noodles, dash pepper; and remaining ingredients.
Toss lightly; turn into 10x6x11 ½ baking dish.
Sprinkle remaining noodles atop.
Bake at 375 degrees for 30 minutes.
Serves 4 or 5.
Shrimp Etoufee III
Category: soups-stews-and-chili
By RONNIE B.

I go by feel more that cups and teaspoons - this is one my mother had fed us when we were little - and we loved it!   I cook it now and my kids love it!  Try this and see! This takes time but it's good!

Ingredients:
4 pounds fresh shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 cup margarine, divided
2 cups minced onion
3 cups sliced celery
3 cups diced green bell pepper
2 tablespoons cornstarch
3 ½ cups water

Directions:
In a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. Blend well. Cover and place in the refrigerator. In a large pot over medium heat, melt 1/2 cup of margarine and add the onions. Saute the onions until they are translucent. Stir in the celery and bell pepper. Increase the heat to high and stir occasionally for 20 minutes. Add the remaining 1/2 cup of margarine and bring to a boil. Fold in the shrimp and reduce heat to medium cook for 10 minutes. Mix the cornstarch and water together and slowly pour it into the pot; just covering the top of the shrimp mixture. Cook on medium/high heat until the celery is soft; about 20 minutes. Add any additional salt, pepper and red pepper flakes to taste.

Prep time: 1 hr
Cook time: 1 hr 30 mins
Total time: 2 hrs 30 mins
Yields: 10 servings

Calories: 368.7
Fat: 20.7 g
Saturated fat: 3.2 g
Carbohydrates: 9.4 g
Sugars: 3.5 g
Dietary fiber: 1.7 g
Protein: 36.8 g
Cholesterol: 287 mg
Sodium: 876.2 mg
Reeses Smores Cookies


Ingredients:
unsalted butter, sugar, light brown sugar, eggs, vanilla, flour, graham cracker crumbs, salt, baking soda, peanut butter, mini marshmallows

Directions:
In a stand mixer, combine the butter and sugars and mix until fluffy. Mix in the eggs and vanilla until combined. Add the flour, graham crackers, salt and baking soda and mix well. Stir in the peanut butter chips then cover and refrigerate the dough for about one hour.
Preheat oven to 375°F Take a tablespoon of the dough, roll into a ball, and drop onto a greased baking sheet. Repeat with the rest of dough, leaving about 2 inches between each to allow it to spread. Bake for 6 minutes, then remove from the oven.
Push 3 - 5 marshmallows and a few pieces of the chopped Reese's Cups into each cookie. Return to oven and bake for another 2 - 3 minutes until golden brown and the marshmallows are a bit toasted. Cool on a wire rack and enjoy!
Traditional Spaghetti Sauce & Meatballs


Ingredients:
tomato paste, water, oregano, garlic, basil, salt, pepper, onion, kielbasa, wine, parmesan cheese, spaghetti, parmesan cheese, onion, egg, black pepper, salt

Directions:
In a larg pot mix tomato paste,water, seasonings together. Place on stove and simmer over med.
Simmer over med-high heat til it comes to a slight boil. Turn the heat to low and keep it at a very gentle simmer.
Cook and stir frequently. taste to see if you like the spice combination, adding more as necessary.If sauce thickens too much, add a little extra water.
Cook 2 hours, and add kielbasa, and mushrooms to the sauce. Cook another 30 minutes.
Prepare meatballs:
Mix together the onion, egg, ground beef, salt, pepper, seasoning, breadcrumbs,parmesan,and sauce. Shape into golf ball.
size balls, and brown on all sides. When done drop into the sauce.
Prepare spaghetti according to package directions, and  it cooks, add wine , and parmesan cheese to sauce and stir gently to mix.cook just a few minutes longer to allow sauce to flavor meatballs.
When spaghetti is done, remove meatballs, and toss it with the sauce and serve with additional parmesan cheese.
Chicken Aztec Casserole


Ingredients:
chicken breast, whole kernel corn, sour cream, chunky salsa, Minute Rice, cheese, green chilies, flour tortillas

Directions:
Preheat oven to 350°F.
Boil chicken breasts until no longer pink in the middle.
Place cooked chicken breasts in food processor and give a few pulses to chop up. Don't get it too fine. If you don't have a food processor then shred the chicken by hand.
In a large bowl combine all of the ingredients except tortilla strips and 1 cup of cheese.  Also add in the chopped chicken. Mix well.
Grease a 9x13 backing dish and place one layer of tortilla strips in bottom. Spoon 1/3 of mixture on strips and spread evenly. Continue alternating tortilla strips and chicken mixture with the top layer being the chicken mixture.
Cover and bake for 60 minutes or until bubbly.
Remove from oven and uncover. Sprinkle remaining cup of cheese on top. Put back in oven uncovered for 5 minutes or until cheese is melted.
Remove from oven and allow to cool for 5-10 minutes.
Cut and serve. Can top with sour cream, salsa, hot sauce or fresh guacamole.
Sarah's Biscotti


Ingredients:
flour, baking soda, salt, sugar, unsalted butter, eggs, white chocolate

Directions:
Blend the wet ingredients together - mix well. Add the dry ingredients and the dried berries. The dough maybe a bit sticky.
Put some flour on your hands and divide the dough into 2 logs - 2 1/2 x 9 1/2 x1. Place on a cookie sheet line with parchment paper - I usually just place one log on a cookie sheet as they tend to spread a bit.
Whip the egg white and brush on top of the log. Bake for 30 min at 350 degrees. Cool on a wire rack.
Cut diagonally and place cut side down on baking sheet. Bake another 5 minutes. (stop now if you want a chewy biscotti] Flip to the other cut side and bake for an additional 5 minutes.
When cool drizzle or frost with melted white chocolate.
Homemade Chicken Stock


Ingredients:
water, onions, celery, carrots, garlic cloves, parsley stems, fresh thyme, black peppercorns, sea salt, potato, bell pepper

Directions:
fill very large pot or stock pot with water & chicken bones, bring to boil & skim off froth.
reduce to simmer & add veggies.
let simmer on low overnight or for several hours. don't let it boil to make it taste the best.
Add herbs and seasonings aprox 30 min-1 hr before being done cooking it.
skim froth off as it comes up throughout.
take off of heat source and let cool some before straining. press against the leavings to get out all of the broth.
you can keep it in the fridge for about a week or can freeze in portion sizes for several months. you can boil it to reduce and concentrate flavor. soup will be cloudy and will jell in the fridge. you can skim off the fat that rises to the surface after refrigerating it. don't put in ice bath, can just put straight into fridge as ice bath encourages harmful bacteria more than fridge.
Roasted Tomato Basil Soup


Ingredients:
tomatoes, onions, garlic cloves, olive oil, coarse sea salt, black pepper, hot water, fresh basil leaves

Directions:
Mix and thoroughly coat tomatoes, onion, red pepper and garlic with olive oil, salt and pepper.
Place the vegetables onto a baking tray lined with parchment and bake for 15-20 minutes at 210°C until golden.
Transfer the vegetables into the blender, add some water and basil leaves.  Blend until smooth. Adjust the consistency by adding more water.
Serve with homemade croutons or toasted bread.
Easy suggestion: soup is great for freezing. You can increase the amount of vegetables, portion them and freeze after step 2. After defrosting, proceed to step 3.
Egg in a Hole
Category: breakfast-and-brunch
By rosburn

A delicious runny yolk egg cooked in the center of a piece of toast and eaten with a fork is a great way to enjoy an egg in a slightly different way. My kids feel fancy when eating these.

Ingredients:
1 ½ teaspoons bacon grease
1 slice bread
1  egg
salt and ground black pepper to taste

Directions:
Melt the bacon grease in a non-stick pan over low heat. Cut a 1 1/2 to 2-inch hole from the center of the bread slice; lay in the hot skillet. When the side facing down is lightly toasted, about 2 minutes, flip and crack the egg into the hole; season with salt and pepper. Continue to cook until the egg is cooked and mostly firm. Flip again and cook 1 minute more to assure doneness on both sides. Serve immediately.

Prep time: 1 min
Cook time: 4 mins
Total time: 5 mins
Yields: 1 serving

Calories: 231.1
Fat: 15.9 g
Saturated fat: 5.2 g
Carbohydrates: 13.1 g
Sugars: 1.5 g
Dietary fiber: 0.6 g
Protein: 8.7 g
Cholesterol: 207.6 mg
Sodium: 284.9 mg
Pear and Prosciutto Pizza with Caramelized Onions


Ingredients:
butter, onion, granulated sugar, mozzarella cheese, pears, prosciutto, parmesan cheese, fresh thyme

Directions:
Preheat oven to 450.
Melt the butter in a large skillet.
Add onions and cook over medium low heat, stirring frequently (about 25 minutes] until onions are very soft and golden brown Add sugar and cook five more minutes.
Place pizza crusts on a large baking sheet.
Top with equal amounts of mozzarella, onions, pears, prosciutto and Parmesano Bake approximately 10 minutes or until cheese is melted and crust is golden Sprinkle top with thyme and let cool slightly.
Cut into wedges and serve.
Makes 4 main dish or 16 appetiser servings.
Onion and Pepper Frittata


Ingredients:
olive oil, bell peppers, red onions, eggs, salt, black pepper, fresh parsley

Directions:
In a large nonstick skillet, heat oil till hot. Add bell peppers and onions  and cook till peppers are very tender, about 10 minutes.
In a medium bowl, whisk together the eggs, egg whites, Italian seasoning, salt and pepper.
Stir the peas into the bell pepper mixture. Pour the egg mixture on top, reduce the heat to medium. Cover and cook till the eggs are just set in the center, about 7 minutes. Remove from heat, sprinkle parsley on top and serve frittata from the pan.
NOTE: You can substitute other frozen veggies for the peas. Just make sure to thaw before using to avoid a watery frittata.
Crema Mexicana


Ingredients:
heavy whipping cream, sour cream

Directions:
Heat the cream on the stovetop until slightly warmer than room temperature. (about 100 degrees with a thermometer].
Remove from heat and whisk in the sour cream.
Pour into a glass jar.  Place the lid on top of the jar but don't tighten it.  Put the jar in a warm room for at least 4 but up to 12 hours.  It will be thickened and you can use it then (especially if using as a sauce in a dish such as enchiladas], or refrigerate for another 4 to 12 hours to thicken even more.
Spicy & Sweet Popcorn


Ingredients:
brown sugar, salt, garam masala, cayenne pepper, butter

Directions:
"Combine all ingredients and pour over popcorn, toss to coat."
Green Beans and Cashews


Ingredients:
green beans, garlic clove, cashew nuts, low sodium soy sauce, crushed red pepper flakes

Directions:
Trim green beans and then cut into 1-1/2 inch diagonal lengths.
Heat oil in wok or frying pan.
Add garlic, cashew nuts, & crushed red pepper flakes.
Cook 2 minutes.
Add beans & soy sauce,  stir-fry 2-3 minutes, or until nuts are golden and beans just tender.
Serve hot.
Chilled Cucumber Soup With Shrimp and Goat Cheese


Ingredients:
English cucumbers, garlic, red onion, green onion, ground coriander, salt, black pepper, fresh dill, fresh basil, lemon zest, shrimp

Directions:
Add cucumber, garlic, onions, yogurt and coriander to a blended and blend until smooth.  Taste and season with salt and pepper.
Stir in dill, basil and lemon zest.  Cover and refrigerate for 1-2 hours, until completely cool.
Season shrimp simply with salt and pepper and sauté in a non-stick pan over medium heat until pink all around. (We have a lot of other flavors in this soup, keep the shrimp simple with seasoning!].
To serve: top soup with a couple pieces of shrimp, crumbled goat cheese and serve alongside some fresh challah or focaccia to round out the meal.
5-Ingredient Chicken Parmesan


Ingredients:
boneless skinless chicken breast halves, eggs, pre-shredded mozzarella cheese

Directions:
Preheat oven to 400°F Dip chicken in egg, then bread crumbs. Coating well.
Arrange chicken in 13x9 glass baking dish that's been coated with a baking spray. Bake uncovered 20 minutes.
Pour Ragu Pasta Sauce over chicken, then top with cheese. Bake an additional 10 minutes. The baking time is based on my own oven and since cooking time may vary from oven to oven be sure chicken is cooked until no longer pink. Be careful not to overcook as this will cause your chicken to be tough.
Smoky Hoisin-Glazed Chicken


Ingredients:
boneless skinless chicken breasts, chicken legs-thighs, butter, black pepper, hoisin sauce

Directions:
Preheat the oven to 375 degrees.
Combine the butter, paprika, and pepper and rub on the chicken.  Combine the hoisin sauce and Italian dressing and set aside.
Rig a wire cooling rack on top of a 9x13 pan if you don't have a rack that comes with your roasting pan.  Roast until the meat registers 180 degrees, about 1 hr., depending on the chicken.  Baste generously with the sauce twice with the hoisin mix twice during the last 20 minutes of roasting.
Let stand 10 minutes before serving.
The Best Ever Beef Tenderloin (Filet of Beef)


Ingredients:
filet of beef, beef tenderloin, soy sauce, honey, ginger, dry red wine, black pepper, garlic, cornstarch, bay leaf

Directions:
Combine all marinade ingredients in heavy saucepan; mMix well.
Bring just to boiling point.
Remove from heat, and allow to cool.
Place beef in a glass, enamel, or stainless steel pan.
Pour cooled marinade over beef, and cover.
Allow to marinate overnight in fridge.
Remove from fridge several hours before roasting.
Preheat oven to 450°F.
Place meat in shallow baking pan, and pour marinade over it.
Roast for 20 minutes, basting with marinade from time to time.
Reduce heat to 350°F.
Continue roasting another 20 minutes (or until beef reaches desired doneness].
Remove from oven and let cool in marinade.
Cut into thin slices and serve at room temperature.
NOTE: This is best served rare to med-rare.  It is most often done after 40 minutes of roasting, so please be careful not to overcook.