xiaoxl/recipe_data huggingface dataset:
Black Bean, Corn & Chicken Salad


Ingredients:
corn, black beans, green onion, bell pepper, lime juice, ground cumin, olive oil, tortilla

Directions:
Prepare all vegetables.
Dice chicken (I usually cook the chicken while I am preparing the vegetables, then I dice it while it's warm].
In a large bowl, mix all ingredients together.
Let it sit for a few minutes. (The warmth of the chicken will heat the salad and help the flavors to marry quickly. You can let this sit for about 10 mins or put it in the fridge overnight.].
Stir to redistribute the ingredients.
Serve with tortillas (avocado & sour cream go well too.].
Stuffed Chicken Breasts


Ingredients:
boneless skinless chicken breasts, bacon, sun-dried tomatoes, garlic cloves, spinach, mozzarella cheese, flour, dried basil, dried oregano

Directions:
Mix flour, basil and oregano in a medium bowl and set aside.
Slice each chicken breast length wise about half way through - making a pocket.
Stuff each chicken breast evenly with minced garlic, bacon, sun dried tomato, spinach, and mozzarella.
Close each chicken breast with tooth picks.
Coat both sides of chicken breasts with the seasoned flour.
Heat the vegetable oil in a skillet over medium heat, add chicken breasts.
Cook each side until done(about 15 minutes total].
Peach and Plum Cake
Category: desserts
By Marya Hajsaleh

This is an amazing summer cake with peaches! Would be extra special served with a scoop of vanilla ice cream.

Ingredients:
1 teaspoon unsalted butter, or as needed
1 ½ cups white sugar, divided
1 stick unsalted butter, room temperature
2 extra large eggs
1 cup plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
5 medium ripe plums, pitted and sliced
3 large  ripe peaches - peeled, pitted, and sliced

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking pan. Beat 1 cup sugar and 1 stick butter together using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add yogurt and vanilla extract; mix until batter is smooth. Add flour, baking soda, baking powder, and salt to the batter and mix until just combined. Combine remaining 1/2 cup sugar and cinnamon in a separate bowl. Spread batter evenly into the prepared pan and sprinkle with 1/2 of the cinnamon-sugar mixture. Top batter with plums and peaches; sprinkle with remaining cinnamon-sugar mixture. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour, making sure not to overbake. Serve warm or at room temperature.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 9-inch square cake

Calories: 292.5
Fat: 9.5 g
Saturated fat: 5.6 g
Carbohydrates: 47.9 g
Sugars: 31.3 g
Dietary fiber: 1.1 g
Protein: 4.7 g
Cholesterol: 58.3 mg
Sodium: 273.1 mg
Fiji-Indian Chicken Curry


Ingredients:
chicken, onions, garlic cloves, ginger, salt, mustard seeds, cumin seed, cinnamon stick, cardamom, cloves, curry leaves, garam masala, turmeric, canola oil, fresh coriander, lemon juice

Directions:
Chop chicken into bit size stewing pieces.
Finely chop 1 onion and slice the other onion and set aside.
Combine garlic, serrano chillies, ginger in mortar and pestle and pound  until it becomes a paste. Add 1 teaspoon salt to help make paste and so garlic doesn't fly away on you. You can also use a blender, but i find the mortar and pestle makes it more pasty without wasting any flavour from garlic.
Add garam masala, turmeric and some water to the garlic paste and mix to make a curry paste and set aside.Should be a runny consistency.
Heat canola oil in stewing pot.
Add cinnamon stick, mustard seed, cloves, cardamon seeds with shells removed and cummin to pot. Stir until seeds pop.
Add curry leaves. Watch out for oil splatter.
Add finely chopped onions and cook until well browned but do not burn. (The more brown, the more flavor].
Add curry paste and stir for a few minutes until garlic is well browned. Should be a nice yellowish color.
Add chicken and half of sliced onion and a punch of salt. If you are adding chicken stock later on, add less salt.
Stir and let cook until water comes out of chicken.
Cook until water evaporates and fry the chicken until slightly browned approximately 20 minutes for fryer chicken, longer for stewing or freerange.
Stir in remaining sliced onion.
If adding chicken stock add it now and bring to boil. This is great for when you have a cold. This is Indo-fijian chicken soup for the soul.
If you are health conscious, at this point i usually remove the excess fat that floats on top of the curry. Up to you if you want to leave it in, more flavor.
Add chopped coriander leaves and lemon juice. Remove from heat.
Serve over rice. Enjoy! ;-].
Cheese Capers


Ingredients:
cheddar cheese, mayonnaise, green onion, capers, English muffins, parmesan cheese

Directions:
Combine the first 5 ingredients in a large bowl, stirring until blended.
Spread about 1/4 cup cheese mixture evenly over each muffin half; place on an ungreased baking sheet.  Sprinkle lightly with Parmesan cheese; cut into quarters.
Bake at 350 degrees for 15 minutes, or broil 3 inches from the heat 2 minutes or until the cheese melts.
Cinnamon Snack Mix


Ingredients:
graham crackers, golden raisin, butter, honey

Directions:
Preheat oven to 375 degrees F (190 degrees C].
In a large bowl, mix honey graham cereal, bear-shaped graham cookies, ramen noodles, almonds, and golden raisins.
In a small saucepan over low heat, melt butter, and blend in honey and orange juice.
Spread over the honey graham cereal mixture, and toss to coat.
Spread mixture onto a large baking sheet.
Bake 10 minutes in the preheated oven.
Eggplant Salad
Category: salad
By Sandi

This is a great side dish or as a dip for crackers - all of my family and friends love it, and yours will too!

Ingredients:
6 medium eggplants
2 cloves garlic, minced
3 tablespoons olive oil
¼ cup balsamic vinegar
2 tablespoons sugar
dried oregano
basil
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet. Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside. In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir  in the remaining 2 tablespoons oil, the vinegar, sugar, oregano, and basil until well blended and sugar is dissolved. Pour over the eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 3 hrs
Yields: 8 servings

Calories: 164.8
Fat: 5.8 g
Saturated fat: 0.8 g
Carbohydrates: 28.3 g
Sugars: 17.5 g
Dietary fiber: 9.8 g
Protein: 4.1 g
Sodium: 159.2 mg
Spaghetti Bolognaise


Ingredients:
spaghetti, ground beef, garlic cloves, onions, green pepper, celery ribs, mushroom, dried basil, dried oregano, salt, pepper, bay leaves, diced tomatoes, tomato paste

Directions:
Brown and drain crumbles ground beef, return to large pot.
Add garlic, onion, green pepper, celery, mushrooms, and spices, saute 20 minutes.
Add remaining ingredients, and bring to a slow boil.  Reduce heat to low, and simmer for about 20 minutes stirring often.
Ladle over a dish of your favorite pasta, or use as lasagne sauce.
No Name Salsa


Ingredients:
black beans, cucumber, mango, red onion, avocado, cilantro, fresh lime juice

Directions:
Gently stir all ingredients until mixed., May be prepared a day early, cover with, plastic wrap touching surface of dip., Good served with chips, nachos, meats, etc.
Oatmeal Scotchies in a Pan
Category: desserts
By ABELAIRE

Traditional and delicious oatmeal scotchies baked in a convenient 9x13 pan. Perfect every time!

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
¾ cup white sugar
¾ cup brown sugar
2  eggs
1 ½ cups quick-cooking rolled oats
2 cups butterscotch chips, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, mash the butter, white sugar, and brown sugar together until smooth and creamy, and beat in the eggs to make a creamy mixture. Gradually beat in the flour mixture, rolled oats, and 1 1/2 cup of butterscotch chips. Press the dough into the prepared baking dish, and sprinkle the top with remaining 1/2 cup of butterscotch chips. Bake in the preheated oven until the top is golden brown, 30 to 35 minutes. Allow to cool in the pan before cutting into bars and serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 24 bars

Calories: 253.4
Fat: 12.6 g
Saturated fat: 8.6 g
Carbohydrates: 31.3 g
Sugars: 19.9 g
Dietary fiber: 0.8 g
Protein: 2.4 g
Cholesterol: 35.8 mg
Sodium: 267.2 mg
Sauteed Summer Squash Side Dish
Category: side-dish
By Sarah

This is a quick and easy side dish that goes perfectly with meats, pastas, and fish. It is a saute of zucchini and summer squash.

Ingredients:
2 tablespoons olive oil
1 bunch scallions, diced
1 teaspoon minced garlic, or more to taste
1  zucchini, sliced 1/4-inch thick, or more to taste
1  summer squash, sliced 1/4-inch thick, or more to taste
4 pinches dried Italian seasoning, or to taste
salt and ground black pepper to taste
1 teaspoon chopped fresh basil, or to taste

Directions:
Heat olive oil over medium heat in a medium-sized skillet, about 1 minute. Add scallions and garlic; saute in the hot oil until tender, 2 to 3 minutes. Add zucchini and squash; season with Italian seasoning, salt, and pepper. Saute until squash is tender, 8 to 12 minutes. Divide mixture evenly among plates. Garnish with basil.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 94.4
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 7.6 g
Sugars: 2.9 g
Dietary fiber: 2.8 g
Protein: 2.1 g
Sodium: 52.1 mg
Red Lettuce With Balsamic Onions


Ingredients:
red onions, olive oil, kosher salt, fresh ground black pepper, shallots, Dijon mustard, red wine vinegar, red-leaf lettuce

Directions:
Prehead oven to 375°F.
Cut the onions in 1/2, then slice 1/4-inch thick. Place on baking sheet and toss with 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
Bake for 12-15 minutes, until the onions are tender.
Remove from oven and toss with remaining 2 tablespoons balsamic vinegar and cool to room temperature.
Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Slowly add 3/4 cup olive oil, whisking while pouring, until emulsified.
To assemble, toss lettuce with dressing to taste. Place the lettuce on 6 plates and arrange onions on top. Sprinkle with salt and pepper.
Indonesian Style Fried Noodle


Ingredients:
shallot, garlic cloves, green onions, Chinese cabbage, carrots, lime, curry paste, whole black peppercorn, salt, black peppercorns, coriander leaves

Directions:
Boil water and put egg noodles into boiling water until al dente, save some water when rinse the egg noodle.
Using pestle, grind shallot and candle nuts.
Heat up oil in medium high heat.
Sautee white part of green onion, garlic, shallot and candle nuts for few minutes in wok or pot.
Stir in cabbages, carrots and whole black peppercorn until they soften. Pour in water from noodle if the mixture is too dry.
Combine cooked noodle into the vegetable mixtures.
Add in sweet soy sauce, curry paste, salt, pepper, lime juice and mix well. Reduce the heat.
Add in green part of green onion.
Serve the noodle with coriander leaves and indonesia chilly sauce if you like  it spicy :-].
Danish Braised Cabbage


Ingredients:
red cabbage, butter, sugar, salt, water, vinegar, red currant jelly, apples

Directions:
Preheat oven to 325 degrees.
Wash cabbage, remove outer leaves, and cut in half lengthwise; remove core; slice or chop fine, using a knife or food processor.
In a heavy 4- or 5-quart casserole, combine butter, sugar, salt, water, and vinegar.
Bring to a boil on the stove; add cabbage and toss well to coat.
Bring to a boil; cover casserole, and place in oven.
Bake for 2 hours.
Check occasionally and add some water if all the liquid has cooked away.
Ten minutes before cooking is finished, stir in jelly and apple; replace cover.
Boulettes Francaise (Meatballs in White Sauce)


Ingredients:
lean ground beef, ground cloves, poultry seasoning, salt, pepper, onion, garlic cloves, flour

Directions:
Mix meat and seasonings.
Shape into 1 inch meatballs.
Put enough water in saucepan to cover meatballs.
Bring to a boil.
Add whole onion and garlic cloves.
Add 1 meatball at a time so water does not stop boiling.
Cook until meat is white - about 30 minutes. Remove onion. Thicken water with flour and add more salt and pepper as needed. Serve over rice or noodles or by itself. Enjoy.
Texas Sheet Cake Cookies
Category: desserts
By Kim

This is the cookie version of the fudgy, chocolaty goodness that is a Texas sheet cake. Make sure to frost these cookies while both the cookies, and the frosting, are still warm--because this frosting sets up quickly! Feel free to top these with either chopped walnuts or pecans, if desired. Store in airtight containers.

Ingredients:
¼ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
1 ⅛ cups all-purpose flour
3 tablespoons unsweetened baking cocoa (such as Ghirardelli®)
1 teaspoon baking powder
1 teaspoon ground cinnamon  (Optional)
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
⅓ cup white sugar
1 large egg, room temperature
1 ½ teaspoons vanilla extract
¼ cup buttermilk, at room temperature
5 tablespoons unsalted butter
5 tablespoons heavy cream
3 tablespoons unsweetened baking cocoa (such as Ghirardelli®)
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups powdered sugar

Directions:
Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Let cool. Preheat the oven to 350 degrees F (175 degrees C). Whisk flour, cocoa powder, baking powder, cinnamon, baking soda, and salt together in a bowl until thoroughly combined. Set aside. Combine butter and sugar in a bowl and beat using an electric mixer until light and fluffy. Beat in egg and vanilla extract until thoroughly combined. Mix in melted chocolate until thoroughly incorporated. Stir in 1/2 of the dry ingredients, mixing until just combined. Mix in buttermilk. Stir in remaining dry ingredients, mixing until just combined. Use a medium cookie scoop to drop rounded balls of dough 1 1/2 inches apart on the prepared baking sheets. Bake in the preheated oven until cookies are just set, 8 to 10 minutes. Do not overbake. Remove from the oven and allow cookies to cool slightly on the baking sheets. Do not remove cookies from the baking sheets. Combine butter, heavy cream, cocoa powder, vanilla extract, and salt in a saucepan set over low heat. Whisk until butter is melted and frosting is smooth and combined. Mix in powdered sugar 1 cup at a time, whisking thoroughly after each addition. Keep whisking over low heat until frosting is smooth and shiny, 1 to 2 minutes. Remove chocolate frosting from heat and immediately pour approx 1 to 2 tablespoons over each cookie while still warm. Use the back of a spoon to gently smooth out frosting as needed. Allow cookies to cool and frosting to set completely before gently removing from the baking sheets.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 20 cookies

Calories: 180.4
Fat: 9.4 g
Saturated fat: 5.8 g
Carbohydrates: 23.8 g
Sugars: 17 g
Dietary fiber: 0.9 g
Protein: 1.7 g
Cholesterol: 31.8 mg
Sodium: 136.7 mg
Weight Watchers Cinnamon Muffin


Ingredients:
hot water, baking powder

Directions:
Mix AllBran cereal with hot water., Stir and set aside., Add baking powder to the muffin mix., Mix all together., Bake according to muffin box directions.
Regular Crepes
Category: breakfast-and-brunch
By Bonnie Molleston

A simple crepe recipe which can be filled with whatever your heart desires; fruit, jam, applesauce or powdered sugar.

Ingredients:
1 ½ cups all-purpose flour
1 tablespoon white sugar
½ teaspoon baking powder
½ teaspoon salt
2 cups milk
2 tablespoons butter, melted
½ teaspoon vanilla extract
2  eggs

Directions:
In a large bowl, sift together flour, sugar, baking powder and salt. Stir in the remaining ingredients; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Stack the finished crepes by putting wax paper between each one. Keep covered with a dry cloth until ready to eat.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 crepes

Calories: 110.7
Fat: 3.7 g
Saturated fat: 2 g
Carbohydrates: 15 g
Sugars: 3.1 g
Dietary fiber: 0.4 g
Protein: 4 g
Cholesterol: 39.3 mg
Sodium: 159.5 mg
Turkey Pot Pie With Puff Pastry Crust


Ingredients:
carrots, yukon gold potato, unsalted butter, leeks, cremini mushroom, frozen baby peas, frozen corn kernels, all-purpose flour, turkey broth, chicken broth, half-and-half, salt, white pepper, fresh parsley, fresh chives, puff pastry sheet, egg, parmesan cheese

Directions:
Put the pearl onions in a large bowl.
Add carrots and potatoes to a medium pan of boiling water; simmer for about 10 minutes, or until tender; drain and add to the onions.
In a skillet, melt 2 tablespoons of butter over medium heat; add in the leeks; stir/saute for 3 minutes, or until softened.
Add in the mushrooms; stir/saute for 3 minutes or until softened.
Add the leeks and mushrooms along with the cooking juices to the vegetables in the bowl; add in the peas, corn, and turkey; mix well and set aside.
Preheat oven to 400°; in a large saucepan, add the remaining 6 tablespoons butter over medium heat.
Sprinkle in the flour; cook, whisking constantly, for 3 minutes or until the roux is blond colored.
Slowly add the broth and half-and-half, whisking constantly, and whisk for about 3 more minutes, until the sauce is thickened and smooth.
Season to taste with salt and pepper; pour the sauce over the turkey mixture; add in the herbs and mix well; taste for seasoning and adjust.
Butter a 9x13 inch 2-inch deep casserole; pour the turkey mixture into the casserole.
If necessary, roll out the pastry on a lightly floured surface to a 14x10 inch rectangle; brush the rim of the casserole dish with water.
Cover the filling with pastry, pressing it against the rim of the dish; make 3 slashes in the pastry.
Brush the crust with the beaten egg.
Place the dish on a baking sheet and bake for 40-45 minutes, or until the filling is bubbling; sprinkle with parmesan cheese during the last 15 minutes of baking to brown the crust.
Let the potpie stand for 10 minutes before serving.
Stuffed Pizza Bites


Ingredients:
mozzarella cheese, olive oil, parmesan cheese

Directions:
Heat oven to 400., Spray 13x9 pan with non-stick cooking spray., Remove dough from cans and unroll., Press out each dough rectangle to form 12x8 rectangle., Cut each rectangle into 24 squares., Top each square with cheese cube and pepperoni., Wrap dough around filling completely., Press edges to seal and place seam side down with sides touching in pan., Combine oil and seasoning in a small bowl and drizzle over dough in pans., Sprinkle with parmesan cheese., Bake at 400 for 15 to 25 minutes or until golden brown., Serve with warm pizza sauce.
Lentil and Wild Rice Loaf


Ingredients:
lentils, brown rice, wild rice, vegetable broth, olive oil, red onion, garlic cloves, carrot, broccoli, cashews, basil

Directions:
Put lentils, brown and wild rice and veggie broth in a covered pan.  Get it boiling on a higher heat and then turn down to low and cook until the rice is cooked and the liquid is absorbed, but the result is still somewhat wet and mushy, not dry.  This will be approximately an hour.  I usually watch this as it's cooking and add more broth as needed.
While lentils and rice are cooking, heat oil in a separate pan and saute onions, garlic and carrot.  Add steamed broccoli, cook another minute and then season with basil, salt and pepper to taste.  This will be mixed with the other ingredients, so you'll want to be a bit generous with the spices.
Add the lentil/rice mixture to the vegetable mixture when both are done.  Add cashews.  Mix everything together well.
Put mixture into a greased loaf pan.
Bake at 350 for 30 minutes covered and 15 minutes uncovered.
Serve with Cashew Gravy.
Spicy Spanish Garlic Shrimp


Ingredients:
butter, shrimp, sea salt, minced garlic cloves, cilantro, fresh lime juice

Directions:
Melt 2 teaspoons butter in a skillet and cook shrimp on high for 2 minutes.
Sprinkle with salt.
Turn once.
Remove shrimp and set aside.
In same skillet melt remaining butter and sauté jalapeño and garlic for 1-2 minutes.
Next return shrimp to skillet and add cilantro and lime juice.
Cook until shrimp turn pink.
Tomato Patties


Ingredients:
tomatoes, baking soda, eggs

Directions:
Peel and mash tomatoes., Add soda, eggs and crumbs., Fry like pancakes in a hot skillet., Serve with pancake syrup if desired.
Crock Pot Sausage and Beans


Ingredients:
sausage, brown sugar, molasses, prepared mustard, catsup

Directions:
"Put all in crock pot and cook on low 6-8 hours, or on high 3-4 hours."
Catfish Soup ( Caldo De Bagre )


Ingredients:
olive oil, garlic cloves, tomatoes, carrots, celery rib, serrano chilies, bay leaves, dried oregano, ground cumin, dried thyme leaves, catfish fillet, fresh cilantro, salt, lime wedge

Directions:
Directions:
1. In a large pot, heat the oil over medium heat and cook the onion, stirring frequently, until it begins to brown, about 4 minutes. Add the garlic and tomatoes. Cook, stirring, until the tomato juices are reduced, 4 to 5 minutes. Add the broth, carrots, celery, serrano chiles, bay leaves, oregano, and thyme. Bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, 12 to 14 minutes.
2. Remove the serrano chiles and bay leaves from the soup. Add the fish, cilantro, and salt. Cook until the fish is opaque inside, 6 to 8 minutes. Serve the soup hot with lime wedges.
Artichoke Dip


Ingredients:
water-packed artichoke hearts, white beans, mayonnaise, parmesan cheese, lemon juice, parsley, bacon

Directions:
"Mix all ingredients in a blender and process until smooth."
Vegetarian Nut Roast


Ingredients:
firm tofu, onions, garlic cloves, butter, vegetable bouillon cubes, boiling water, mushrooms, pine nuts, cashew nuts, walnuts, eggs, fresh basil, dried basil

Directions:
Finely grind cashew nuts using food processor or blender. Prepare tofu, onions, mushrooms and walnuts as described in ingredients list.
Boil water on stove and add vegetable stock cubes. Once completely dissolved, add onions, chilli and garlic. Bring to boil and simmer 10 minutes.
In a large bowl, combine tofu, eggs, butter, basil, walnuts, pine and cashew nuts and mushrooms. Stir them in with a fork. Season with salt and pepper to your own taste.
Fold stock/onion mixture into the tofu/egg mixture, mixing thoroughly.
Grease loaf tin with butter and place mixture into tin.
Cook for 40 minutes at 350F (180 celsius], fan forced. If not, place the tin on a shelf nearest the heating element.
The roast will be done when a knife or skewer comes out clean!