xiaoxl/recipe_data huggingface dataset:
Mexican Quiche


Ingredients:
eggs, half-and-half, sour cream, butter, monterey jack pepper cheese, extra-sharp cheddar cheese, bell pepper, green chilies, green onion, black olives, cilantro, salt, black pepper

Directions:
Pre heat oven at 400 degrees.
Fit pie crust into a deep dish pie plate. Cover so it won't dry out while preparing ingredients.
Prepare ground sirloin with Taco seasoning per pkg. instructions -- set aside 2 cups.
Heat butter in skillet, add bell pepper, green onion saute until softened.
In a small bowl, combine bell pepper, green onion, jalepeno, green chiles and tomatoes.
In a large bowl, whisk eggs, half and half, with sour cream until well blended, gently stir in all remaining ingredients, except hamburger and olives.
Gently press the 2 cups of seasoned ground sirloin in bottom of pie, gently pour in egg mixture, top with olives.
Cover with tented foil, bake 45 minutes -- remove cover, continue baking another 15-20 minutes or until center of pie is firm. Allow to cool for at least ten minutes before serving.
Real English Shortbread or 123 Shortbread


Ingredients:
sugar, butter, white flour

Directions:
Beat sugar into the softened butter. ( I leave this mixture on the counter for half an hour so that the sugar dissolves into the butter properly. Then pour this into the flour and beat until mixture is white.
drop by spoonful onto parchment papered cookie sheet place a christmas cherry on top and bake at 300-325 until pale brown. (not sure exactly how long, probably 10- 15 minutes.
You might want to double the recipe on this one, because you'll end up not being able to put these down.
Tortilla Chip Taco Salad


Ingredients:
chunky salsa, mayonnaise, sour cream, romaine lettuce, grape tomatoes, cheddar cheese, pitted black olives, avocado, tortilla chips

Directions:
Combine salsa, mayonnaise, and sour cream in a small bowl.
Cover and refrigerate until ready to serve.
Toss together the lettuce, tomatoes, turkey, cheese, olives, and avocado in a large bowl.
Add salsa dressing and toss, being careful not to mash avocado cubes.
Top with crushed tortilla chips.
German Coffee Bread


Ingredients:
warm water, active dry yeast, egg, shortening, butter, sugar, salt, all-purpose flour, butter, brown sugar, flour, cinnamon

Directions:
In mixing bowl dissolve yeast in warm water and let sit for about 10 minutes.
Add sugar and salt and about half the flour.
Beat thoroughly 2 minutes.
Add egg and shortening. Beat in rest of flour gradually until smooth.
Drop small spoonfuls over entire bottom of 9 inch greased pan.
Cover and let rise in warm place until double in bulk about 1 hour.
Meanwhile Combine the streusel ingredients and sprinkle over the bread before cooking.
Heat oven to 375 degrees and bake 30-35 minutes.
Immediately turn out of pan to avoid sticking. Serve warm.
Kingfish Enchiladas
Category: world-cuisine
By 1023

Kingfish, a.k.a. King Mackerel, is a strong flavored sport fish which pairs well with the zesty flavor of salsa. Make sure to remove all of the dark meat from the fish when you clean it.

Ingredients:
1 pound king mackerel fillets - cleaned, washed and cubed
½ cup Italian-style salad dressing
¼ cup all-purpose flour
2 tablespoons olive oil
1  onion, diced
1  green bell pepper, diced
1 (16 ounce) jar salsa
8 (8 inch) flour tortillas
8 ounces shredded Cheddar cheese

Directions:
Combine fish cubes with Italian dressing. Let marinate for at least 30 minutes. Dredge fish cubes in flour and set aside. Preheat oven to 350 degrees F (175 degrees C).  Lightly oil a 9x13 inch baking pan. In a non-stick frying pan, heat olive oil over medium high heat. Add onions and green pepper. Cook slowly, stirring occasionally until vegetables are soft. Stir in fish cubes and cook until fish is soft, about 5 minutes. Stir in half of the salsa and remove mixture from heat. Spoon mixture into tortillas, roll up and place seam down in prepared baking pan. Spoon remaining salsa over the  enchiladas and sprinkle with shredded cheese. Bake in preheated oven for 15 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 enchiladas

Calories: 444.7
Fat: 21.7 g
Saturated fat: 8.2 g
Carbohydrates: 37.9 g
Sugars: 4.2 g
Dietary fiber: 3 g
Protein: 24.5 g
Cholesterol: 59.9 mg
Sodium: 1115.1 mg
Quick Cajun Shrimp


Ingredients:
olive oil, canola oil, paprika, dried thyme, salt, ground nutmeg, garlic powder, cayenne pepper, shrimp

Directions:
In a large nonstick pan, heat oil over medium heat. Add all spices and stir constantly for 30 seconds.
Add shrimp; saute for 2-3 minutes or until shrimp turns pink, stirring occasionally.
Low Carb Chicken Enchilada Cauliflower Casserole


Ingredients:
eggs, cauliflower, chili powder, cheese, salt

Directions:
Preheat oven to 350 degrees.
Steam the cauliflower florets until tender.
Place cauliflower in food processor and pulse until it looks like rice.
Mix in flour and chili powder.
Let cool.
Mix in beaten eggs.
Pour cauliflower mixture in 9X13 baking pan.
Place shredded chicken over cauliflower base.
Pour Enchilada sauce over chicken.
Top with shredded cheese
Cover and Bake for 30 minutes.
Uncover and bake an additional 15 minutes or until cheese is melted.
Let cool for 10 minutes before serving.
Add additional topping of your choosing: lettuce, olive, avocado, sour cream, salsa.
Butterscotch Cream Pie
Category: desserts
By Colleen

This recipe has been a favorite of mine and my family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; eat it warm. YUM!

Ingredients:
2 cups milk
⅓ cup all-purpose flour
1 cup brown sugar
¼ teaspoon salt
3  egg yolks
3 tablespoons butter, melted
½ teaspoon vanilla extract
6  egg whites
¼ teaspoon cream of tartar
2 tablespoons confectioners' sugar
1 (9 inch) unbaked pie crust

Directions:
Preheat oven to 375  degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C). In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat. Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust. In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 1 9-inch pie

Calories: 346.4
Fat: 14.7 g
Saturated fat: 6 g
Carbohydrates: 46.6 g
Sugars: 31.8 g
Dietary fiber: 1 g
Protein: 7.7 g
Cholesterol: 93.1 mg
Sodium: 297.7 mg
Fish Taquitos
Category: world-cuisine
By Diana Garra

A seafood twist to a Mexican favorite; rolled taquitos made with shark. Serve with salsa, guacamole, shredded lettuce, chopped tomatoes, and sour cream. Enjoy!

Ingredients:
1 pound shark fillets
12 (6 inch) corn tortillas
¼ cup canola oil
¼ cup lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon Cajun seasoning
1 cup shredded Cheddar cheese
2 quarts vegetable oil for frying

Directions:
Cut shark into strips 3/4 inch thick and 3 inches long.  Mix canola oil, lemon juice, garlic, oregano, and Cajun style spice mix in a plastic container.  Place shark strips in container, and marinate for 1 hour. Warm tortillas in a microwave to make them pliable. Drain marinade, and pat shark dry with paper towels.  Place a strip of shark at one end of a tortilla, roll tightly, and secure with a toothpick. Heat oil in a deep fryer.  Submerge taquitos in hot oil.  Fry until golden brown, no more than 3 or 4 minutes each. Drain on paper towels. Place taquitos in a baking dish large enough to accommodate all twelve.  Sprinkle with shredded cheese. Bake at 350 degrees F (175 degrees C) for 5 minutes, or until cheese melts.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 50 mins
Yields: 1 dozen

Calories: 642.5
Fat: 51.3 g
Saturated fat: 9.6 g
Carbohydrates: 25.1 g
Sugars: 0.8 g
Dietary fiber: 3.5 g
Protein: 22.4 g
Cholesterol: 55.2 mg
Sodium: 294.7 mg
Avocado and Ham Sandwiches


Ingredients:
French baguettes, mayonnaise, butter, Dijon mustard, coarse black pepper, sea salt, ham, Hass avocadoes

Directions:
Split each baguette horizontally along one side, leaving the other side intact.   Open the pieces so they lie flat.
Stir the mayonnaise or butter, mustard and pepper together until smooth, and spread on both sides of the bread. Layer with the ham and avocado; sprinkle with the sea salt.
Keep chilled and serve within 3 hours.
East African Roast Chicken


Ingredients:
roasting chickens, butter, butter, garlic cloves, fresh ground black pepper, ground turmeric, ground cumin, dried thyme, fresh cilantro, coconut milk, medium-dry sherry, tomato puree, salt, chili powder

Directions:
Remove the giblets from the chicken, if necessary, rinse out the cavity and pat the skin dry.
Put the butter and all the remaining ingredients in a bowl and mix together well to form a thick paste.
Gently ease the skin of the chicken away from the flesh and rub generously with the herb and butter mixture. Rub more of the mixture over the skin, legs and wings of the chicken and into the neck cavity.
Place the chicken in a roasting tin, cover loosely with foil and marinate overnight in the fridge.
Preheat oven to 375F/190°C.
Cover the chicken with clean foil and roast for 1 hour, then turn the chicken over and baste with the pan juices.
Cover again with foil and cook for 30 minutes.
Remove the foil and place the chicken breast-side up. Rub with a little extra butter and roast for a further 10-15 minutes until the meat juices run clear and the skin is golden brown.
Serve with a rice dish or a salad.
Swedish Turkey Meatball Stroganoff


Ingredients:
ground turkey, egg substitute, water, rolled oats, onion, salt, pepper, Worcestershire sauce, skim milk

Directions:
Preheat oven to 350.
In large bowl, combine eggbeaters, water, rolled oats, onion, salt, pepper, worcestershire sauce.
Add ground turkey and mix it all well.
Form into meatballs about 1” in diameter and place on a broiler pan.
Bake for 25-30 minutes until meatballs are no longer pink in center.
While meatballs are cooking, pour soup into a pot and dilute with 1 can of water.
Add milk and stir.
When the meatballs are done, add them to the gravy sauce and let cook together for about 15 minutes.
Cinnamon Cookies


Ingredients:
granulated sugar, butter, vanilla, eggs, flour, salt, ground cinnamon, cream of tartar, baking soda, pecans, granulated sugar

Directions:
Preheat oven to 375°F.
If using dark or nonstick pans, only preheat to 350°F.
Beat 1 1/2 cups sugar, butter, vanilla and eggs in large bowl, with mixer on medium speed till creamy.
Stir in flour, cream of tartar, baking soda and salt.  Stir in cinnamon chips and pecans.
Mix 2 tbs sugar and the cinnamon in a small bowl.
Shape dough by 1/4 cupfuls into balls.
Roll in sugar/cinnamon mixture and then place balls 3 inches apart on ungreased cookie sheet--do not flatten.
Bake 13-17 minutes or until they appear "set" or light brown.
Immediately remove them from sheet to rack to cool completely.
Pumpkin Muffins


Ingredients:
flour, ground ginger, baking soda, salt, sugar, canola oil, eggs, pumpkin, sorghum molasses, buttermilk, raisins

Directions:
Preheat oven to 350-degrees F.
Line muffin tins with paper lines or spray with Pam.
In a bowl sift together flour, ginger, baking soda and salt. Set aside.
In a mixing bowl, using electric mixers, beat sugar with oil to blend. Beat in eggs one at a time, blending well after each addition. Beat in pumpkin, molasses, and buttermilk.
Stir in flour and raisins.
Pour batter into muffin tins.
Bake for 30-40 minutes.
Key Lime Pie With 5 Ingredients


Ingredients:
graham cracker crust, Cool Whip, frozen limeade concentrate, sweetened condensed milk, Jello Instant Vanilla Pudding Mix

Directions:
Thaw Cool Whip according to instructions.  Thaw limeade.
Whisk together in a large mixing bowl: Limeade and sweetened condensed Milk.  Whisk in powdered instant pudding mix.  Whisk in Cool Whip, saving 1 cup of Cool Whip for a nice topping.
Pour mixture into crust. Place remaining 1 cup of Cool Whip around the edges for a pretty presentation.
Allow an hour for the pie to firm up in the refrigerator.
Chocolate Marshmallow Bars


Ingredients:
butter, sugar, eggs, flour, vanilla, pecans, marshmallows

Directions:
Preheat oven to 350., Grease an 11 1/2 x 7 baking pan., Melt chocolate and butter in top of double boiler over hot water., Set aside., Cream sugar and eggs until light and fluffy., Add flour., Beat., Add melted chocolate and butter., Beat well., Mix in vanilla and pecans., Pour into prepared pan., Bake 18 minutes., Remove from oven and cover with marshmallows., Return to oven and bake until marshmallows are lightly browned., Cool slightly and cut into bars.
Lemon Fusilli With Arugula


Ingredients:
arugula, broccoli, garlic cloves, olive oil, whole wheat pasta, grape tomatoes, lemons, salt, pepper

Directions:
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes.
Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the lemon mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula,tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
Parmasean cheese can also be added.
Onion-poppy Seed Loaf


Ingredients:
water, onion, butter, margarine, bread flour, poppy seeds, sugar, dry milk, salt, bread machine yeast

Directions:
Measure ingredients carefully, placing all ingredients in the bread machine pan in the order recommended by the manufacturer.
Select Basic/White cycle.
Use Medium or Light crust colour.
Remove baked bread from pan and cool on wire rack.
Vegetarian Hoppin' John
Category: everyday-cooking
By plasticmsg

Both of my daughters are vegetarians. I developed this simple recipe for them to let them enjoy Hoppin' John. It can be used as a base for additional ingredients according to personal preference. This recipe was submitted to the Harvard College Dining Services and was selected as a vegetarian option for the student dining halls.

Ingredients:
2 ½ cups vegetable broth
1 cup long grain rice
2 tablespoons olive oil
1  onion, chopped
2 (15 ounce) cans black-eyed peas, rinsed and drained
½ teaspoon Cajun seasoning

Directions:
Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent, 5 to 7 minutes. Stir rice, black-eyed peas, and Cajun seasoning into onion, cover the pot with a lid, and cook until flavors blend, about 10 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 288.3
Fat: 5.7 g
Saturated fat: 0.9 g
Carbohydrates: 49.4 g
Sugars: 2.9 g
Dietary fiber: 6.1 g
Protein: 9.7 g
Sodium: 652.9 mg
Easy Creamy Baked Asparagus (Gluten Free)


Ingredients:
asparagus spear, parmesan cheese

Directions:
Preheat oven to 350 degrees. Cook asparagus in large skillet of simmering water 2 to 3 minutes, or until bright green , but still crisp;drain.
Toss asparagus with dressing in 1-1/2 to 2 quart baking dish.
Sprinkle with cheese and cracker crumbs.
Bake for 10 to 15 minutes or until cheese is lightly browned and mixture is heated through.
Authentic Turkish Doner Kebab
Category: world-cuisine
By wakeylass

A very popular take-out especially after a night out at the pub. This favorite is so, so tasty--I'm sure once you try it, you'll certainly want to make more! Serve with warmed (lightly toasted) pita bread, chili sauce, and a salad of shredded cabbage, carrot, onion, and sliced cucumber. Also great to add as a topping for pizzas. Great to make in advance, slice and freeze.

Ingredients:
1 teaspoon all-purpose flour
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried Italian herb seasoning
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 ¼ pounds ground lamb

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine flour, oregano, salt, garlic powder, onion powder, Italian seasoning, black pepper, and cayenne pepper in a large bowl. Add ground lamb and thoroughly knead with the flour mixture until thoroughly mixed together, about 3 minutes. Shape the seasoned ground lamb and place into a loaf pan; set on top of a baking sheet. Bake in the preheated oven, turning the loaf halfway to ensure even browning, about 1 hour and 20 minutes. Wrap loaf in aluminum foil and let rest, about 10 minutes. Slice as thinly as possible to make the doner kebab pieces.

Prep time: 10 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 1 lamb loaf

Calories: 283.5
Fat: 19.3 g
Saturated fat: 8 g
Carbohydrates: 1.5 g
Sugars: 0.2 g
Dietary fiber: 0.4 g
Protein: 24.4 g
Cholesterol: 94.8 mg
Sodium: 370.3 mg
Mushroom and Brie Melts


Ingredients:
butter, onions, garlic cloves, mushrooms, brandy, sourdough baguettes, parsley

Directions:
Preheat oven to 180°C., Melt butter in frypan over medium-high heat., Add onions and garlic and saute until tender and golden., Add the mushrooms and saute until tender., Add brandy and boil until liquid., evaporates., Season with salt and pepper., Arrange bread on baking sheets and bake until beginning to colour., Spoon mushroom mix over toasted bread., Top with cheese slices., Bake until cheese melts., Sprinkle with parsley and serve.
Hippy Rice


Ingredients:
cooked brown rice, salsa, salt, pepper, garlic powder, liquid smoke, olive oil, fat free mozzarella cheese, fat-free cheddar cheese

Directions:
In a pot large enough to hold all ingredients, saute "Smart Ground" with the olive oil until its hot.
Next at salt, pepper, garlic powder, and liquid smoke. Mix well.
Then add rice, salsa and cheese and its ready to serve.
I added 20 minutes prep time for the rice to cook.
Stacked Tomato and Burrata Salad
Category: salad
By Chef John

Comparing mozzarella and burrata is a little unfair, as burrata is significantly richer and creamier. It's not like comparing apples and oranges; it's more like apples and supermodels. In fact, burrata means 'buttered,' which is really all you need to know.

Ingredients:
1  vine-ripened tomato, cored and cut into 1/2-inch slices
flaked sea salt and freshly ground black pepper to taste
¼ cup burrata cheese, or more to taste
1 tablespoon torn fresh basil leaves, or to taste
1 tablespoon extra-virgin olive oil

Directions:
Place bottom tomato slice onto a plate and season with sea salt and black pepper. Spread burrata cheese over tomato slice and top with torn basil leaves. Drizzle with olive oil. Top with next tomato slice. Repeat cheese-tomato layering process with remaining slices, finishing with top tomato slice.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 serving

Calories: 329.3
Fat: 27.4 g
Saturated fat: 11 g
Carbohydrates: 5.9 g
Sugars: 3.9 g
Dietary fiber: 1.8 g
Protein: 10.4 g
Cholesterol: 45.1 mg
Sodium: 485.5 mg
Relleno Negro (Black Turkey Stew)


Ingredients:
arbol chiles, olive oil, garlic clove, onion, tomatoes, coarse sea salt, cumin seed, whole allspice, whole cloves, garlic cloves, fresh oregano, turkey, ground beef, garlic clove, onion, tomatoes, egg, epazote, tortilla

Directions:
Cook's Note:
Epazote resembles mint and tarragon. You can substitute tarragon. You can also do this recipe with a whole chicken instead of the turkey and reduce the cooking time.
For the recado negro paste:
Bring a large pot of water to a boil.
In a skillet over high heat, char the arbol chiles until black on all sides, about 5 minutes.
Meanwhile, heat the oil in a skillet over medium-high heat and saute the garlic and onions until translucent. Add the tomatoes and season with salt and pepper. Continue cooking for 5 minutes. Set aside.
In a blender, blend the charred chiles with the coarse salt, cumin, allspice, cloves, garlic and oregano. Add a little water and blend until a paste forms. Remove from the blender and pour into the pot of boiling water. Add the tomato mixture and the turkey. Let simmer until the turkey is fall-off-the-bone tender, about 2 hours.
For the "boot":
Mix the meat with the garlic, onions and tomatoes. Sprinkle with salt and pepper. Add the cooked egg whites, raw egg and epazote. Form a large meatball with the cooked egg yolks in the middle. Wrap and bind in cheesecloth. Add to the broth during the last hour of cooking the turkey.
Remove the "boot" and unwrap the cheesecloth. Cut into slices. Remove the turkey, and carve. Serve one slice of the "boot" with a few pieces of turkey and spoon over some of the recado negro paste. Eat with tortillas.
Harvest Salad
Category: salad
By Anonymous

Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted.

Ingredients:
½ cup chopped walnuts
1 bunch spinach, rinsed and torn into bite-size pieces
½ cup dried cranberries
½ cup crumbled blue cheese
2  tomatoes, chopped
1  avocado - peeled, pitted and diced
½  red onion, thinly sliced
2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
⅓ cup walnut oil
freshly ground black pepper to taste
salt to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion. In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 338.4
Fat: 27.1 g
Saturated fat: 4.6 g
Carbohydrates: 22.1 g
Sugars: 12.7 g
Dietary fiber: 5.4 g
Protein: 6.7 g
Cholesterol: 8.4 mg
Sodium: 206.7 mg
Holiday Baked Ham


Ingredients:
ham, light brown sugar, yellow mustard, honey, maple syrup

Directions:
Mix the sugar, mustard & coke.
Spray roasting pan with non stick spray.
Line roasting pan with heavy duty aluminum foil.
Spray foil with non stick spray.
Wash Ham.
Score ham with knife.
Place ham flat side down.
Baste the ham with glaze.
Drizzle a little honey over top of ham
Place pineapple slices on ham and secure with toothpicks.
Wrap ham tightly with foil resembling a tent.
Bake ham at 250.
1 hour per pound.
Baste ham throughout cook time if possible.
Save the gravy that is cooked off the ham and when ham is cut pour gravy over ham.
Sour Cream Chicken Squares


Ingredients:
roasting chicken, pimientos, cheddar cheese, eggs, sour cream, mushrooms, onion, mayonnaise, garlic powder, Bisquick, water

Directions:
mix bisquick with water.
spread dough.
in greased 9x13 pan  so edges are 1/2 up sides.
combine rest of ingredients.
pour into  shell.
bake in 400 degree oven until edges are golden and knife comes out clean  about 25 minutes
dont let it get dry.