xiaoxl/recipe_data huggingface dataset:
Lemon-Rosemary Layer Cake


Ingredients:
butter, sugar, eggs, all-purpose flour, baking powder, salt, baking soda, sour cream, lemon juice, lemon peel, fresh rosemary, cream cheese, confectioners' sugar, lemon peel, lemon juice

Directions:
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition.
Beat in the lemon juice, peel and rosemary.
Transfer to three greased and floured 9-in. round baking pans.
Bake at 350° for 25-30 minutes or until edges begin to brown.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
FROSTING:
In a large bowl, beat cream cheese until fluffy.
Add the confectioners’ sugar, lemon peel and juice; beat until smooth.
Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.
Sweet and Sour Sauce (For Dipping Egg Rolls and More)


Ingredients:
vinegar, soy sauce, ketchup, cornstarch, mild paprika

Directions:
Place pineapple preserves in a small saucepan.
Whisk together the remaining ingredients and stir in .
Heat over low heat, stirring, until preserves melt and mixture thickens slightly and is well blended.
Remove from heat and cool before using.
Yellow Pickled Eggs
Category: appetizers-and-snacks
By TINAMARIES

This is a recipe for Amish style pickled eggs that are yellow in color. They go nice with the red beet pickled eggs!

Ingredients:
12  eggs
1 medium onion, thinly sliced
¾ cup water
1 cup white sugar
1 ¼ cups white vinegar
2 teaspoons salt
1 teaspoon dried dill weed
¼ teaspoon garlic powder
½ teaspoon mustard seed

Directions:
Place eggs in a large pot and fill with enough water to cover. Bring to a boil, then cover and remove from heat. Let stand 10 minutes. Cool under running water, and remove shells. Place hard-cooked eggs in a large jar. In a saucepan, combine the onion, water, sugar, and vinegar. Stir in salt, dill, garlic powder, and mustard seed. Bring to a boil, then simmer over low heat for 5 to 7 minutes. Pour over the eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!

Prep time: 15 mins
Cook time: 15 mins
Total time: 4 days
Yields: 12 pickled eggs

Calories: 141.3
Fat: 5 g
Saturated fat: 1.6 g
Carbohydrates: 18 g
Sugars: 17.4 g
Dietary fiber: 0.2 g
Protein: 6.5 g
Cholesterol: 186 mg
Sodium: 458.6 mg
Tra Vigne Unscotti Courtesy of Michael Chiarello


Ingredients:
all-purpose flour, baking powder, unsalted butter, salt, sugar, brown sugar, eggs, anise seeds

Directions:
Sift together the flour, baking powder and salt.  Set aside.
In the bowl of a kitchen aid fitted with paddle attachment, cream together the butter and crystal sugar until light and fluffy.  Add brown sugar while mixing.
Add the eggs, four mixture and anise seeds.  Beat on low just until the dough begins to come together.
Add the almonds and mix just until distributed.
Do not overwork.
On a floured board, shape the dough into a log, flatten, put on a baking sheet and chill for 2 hours to allow the dough to relax.
Preheat the oven to 325 degrees F.
Line a baking sheet with parchment paper.  Divide the dough into 2 equal portions on a lightly foured work surface.
Using your hands, roll each portion into a log about 3 inches in diameter.
Top generously with crystal sugar.
Place the logs pm the prepared baking sheet and press down lightly to flatten slightly.  Logs should be several inches apart.
Bake until firm and light brown, about 1 hour or more.
When poked with a finger, the dough should feel firm to the touch and not collapse or cave inches
Remove from the oven.
Let the logs cool completely.
Butter Chicken


Ingredients:
fresh ginger, garlic cloves, plain yogurt, cayenne pepper, ground cloves, ground cinnamon, garam masala, green cardamom pods, tomato sauce, boneless skinless chicken thighs, ghee, yellow onion, cilantro leaf, heavy cream

Directions:
Place the ginger, garlic, and almonds into a food processor and turn into a paste. Blend paste with yogurt, spices, and tomato sauce in a bowl. Add chicken pieces and let marinate in sauce for four hours, or overnight.
Preheat oven to 350°. Heat ghee in a deep, heavy-bottomed frying pan over medium heat. Add onion and fry for 10 minutes, until softened and brown. Remove onions to a dutch oven. Fry chicken pieces in batches for 5 minutes to brown a bit. Add to dutch oven. Deglaze frying pan with cream, let set for one minute, and then add to dutch oven with chicken and remainder of marinade. Put lid on dutch oven.
Bake for 1 hour. Remove from oven and spoon off some of the excess oil.
Optional: Remove lid on dutch oven and switch to low broiler. Allow chicken to brown for 5-10 minutes.
Jimmy Carter Dessert
Category: desserts
By JBS BOX

A fitting tribute for the 39th president of the U.S.A.  This pie is larger than life, and is topped with the peanut farmer's favorite nut.  Serves enough for a Habitat for Humanity work crew.

Ingredients:
1 ½ cups graham cracker crumbs
¼ cup white sugar
⅓ cup butter, melted
1 (8 ounce) package cream cheese
⅓ cup peanut butter
2 (8 ounce) containers frozen whipped topping, thawed
1 cup confectioners' sugar
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.9 ounce) package instant chocolate pudding mix
3 cups milk
¼ cup chopped peanuts
⅛ cup grated semisweet chocolate

Directions:
Combine graham cracker crumbs, sugar, and melted butter or margarine.  Press firmly into the bottom of a 13 x 9 inch pan. Mix the cream cheese and peanut butter together until smooth.  Stir in 2 cups of the whipped topping and the confectioners' sugar.  Pour mixture over crust. Mix the pudding mixes and milk together, and pour over peanut butter layer.  Spread remaining whipped topping on top.  Sprinkle with chopped peanuts and shaved chocolate.  Chill.

Yields: 1 - 9 x 13 inch pie

Calories: 368.5
Fat: 21.9 g
Saturated fat: 13.3 g
Carbohydrates: 39.4 g
Sugars: 31.9 g
Dietary fiber: 1.1 g
Protein: 5.6 g
Cholesterol: 29.2 mg
Sodium: 350.2 mg
Cheesy Chicken and Rice Bake (Oamc)


Ingredients:
water, long-grain white rice, onion powder, ground black pepper, boneless skinless chicken breast halves, cheddar cheese

Directions:
Mix soup, water, rice, onion powder and black pepper in 2 qt shallow baking dish.
Top with chicken.
Sprinkle chicken with additional pepper.
Cover and bake at 375 for 45 minutes or until chicken is no longer pink and rice is done.
Uncover and sprinkle cheese over chicken and put back in oven long enough for cheese to melt.
If you like you can add 2 cups of fresh, canned or frozen veggies into soup mixture before topping with chicken.
Refreshing Summertime Salad
Category: salad
By Alberta Rose

Refreshing mango and watermelon mixes with fresh mint in this tasteful summer salad.

Ingredients:
4 cups mixed baby greens
½ cup diced mango
½ cup cubed seeded watermelon
1 tablespoon chopped fresh mint
¼ cup crumbled feta cheese
2 tablespoons minced red onion
1 tablespoon white balsamic vinegar
1 tablespoon olive oil
1 tablespoon frozen mango juice concentrate, thawed

Directions:
Combine the baby greens, mango, watermelon, mint, feta cheese, and minced onion in a mixing bowl. Whisk the vinegar, olive oil, and mango juice concentrate together in a small bowl, and pour over the salad. Toss gently to evenly coat.

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

Calories: 110.5
Fat: 6.9 g
Saturated fat: 2.9 g
Carbohydrates: 9.9 g
Sugars: 7.6 g
Dietary fiber: 1.2 g
Protein: 3.3 g
Cholesterol: 14 mg
Sodium: 195.1 mg
Zesty Glazed Lemon Brownies


Ingredients:
unsalted butter, flour, eggs, lemon zest, lemon juice, granulated sugar, sea salt, lemon juice, lemon zest, powdered sugar

Directions:
Preheat the oven to 350 degrees.
Grease an 8×8 inch baking dish with butter and set aside.
Zest and juice two lemons and set aside.
In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
Allow to cool completely before glazing. Do not overbake, or the bars will dry.
Filter the powdered sugar and whisk with lemon zest and juice.
Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set.
Spread second 1/2 the glaze over the bars, and let it set (not harden like most].
Cut into bars and serve.
Red Berry Dessert Sauce


Ingredients:
bing cherries, unsweetened raspberries, granulated sugar, cinnamon sticks, brandy

Directions:
Mix cherries,only 1 cup of the raspberries, sugar, and cinnamon sticks in a saucepan over medium high heat and bring to a boil, stirring until sugar dissolves.
Lower heat and let cook until cherries soften up, approximately 15 minutes.
Remove from heat, remove cinnamon sticks, and add brandy and remaining 1 cup berries.
Serve warm or at room temperature over very hard vanilla ice cream, or any other type of dessert you prefer.
Vanilla Coffee Drink (Vegan)


Ingredients:
boiling water, instant coffee crystals, pure vanilla extract

Directions:
Boil some filtered water and add to an 8 oz. mug.  Add 1 teaspoons of the Cafix instant beverage crystals and 1/4 teaspoons vanilla extract.
Mix in some creamer and agave nectar to taste and enjoy.
Bon Appetit!
Pistachio-Crusted Salmon
Category: main-dish
By France C

Make ordinary salmon extra special by topping it with a pistachio crust. You can have it on the table in under 30 minutes for a quick weeknight meal or a dinner party for guests. Serve with a chilled glass of Sauvignon Blanc.

Ingredients:
¼ cup crushed pistachios
2 tablespoons panko bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon butter, melted
4 (6 ounce) fillets salmon with skin, center cut
salt and ground black pepper to taste
2 tablespoons olive oil
1 tablespoon Dijon mustard
4  lemon wedges

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine pistachios, panko bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined. Lightly season salmon fillets with salt and pepper on both sides. Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down. Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon. Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 458.5
Fat: 32 g
Saturated fat: 7.1 g
Carbohydrates: 6.8 g
Sugars: 0.7 g
Dietary fiber: 1.5 g
Protein: 36.2 g
Cholesterol: 107.9 mg
Sodium: 322.3 mg
Healthy Multigrain Chia Waffles
Category: breakfast-and-brunch
By TNCook

These waffles are a little bit crunchy and super filling, with ingredients proven to regulate blood sugar. The chia seeds and flax add extra fiber and Omega-3 to your diet. My kids love these waffles with chocolate chips!

Ingredients:
cooking spray
1 ¾ cups almond milk
½ cup unsweetened applesauce
1  egg, beaten
2 tablespoons chia seeds
1 teaspoon vanilla extract
1 ¼ cups whole wheat flour
½ cup rolled oats
¼ cup flax seed meal
4 teaspoons baking powder
2 teaspoons white sugar, or more to taste
¼ teaspoon salt  (Optional)

Directions:
Preheat a waffle iron according to manufacturer's instructions; spray the inside with cooking spray. Whisk almond milk, applesauce, egg, chia seeds, and vanilla extract together in a bowl; let sit until chia seeds start to thicken the mixture, about 2 minutes. Whisk flour, oats, flax seed meal, baking powder, sugar, and salt into almond milk mixture until batter is smooth. Scoop 1/2 cup batter into the preheated waffle iron and cook until crisp and golden, about 5 minutes per waffle. Repeat with remaining batter.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 147.2
Fat: 4 g
Saturated fat: 0.5 g
Carbohydrates: 24.2 g
Sugars: 4.5 g
Dietary fiber: 4.9 g
Protein: 5.2 g
Cholesterol: 23.3 mg
Sodium: 363.2 mg
Mini-Beef Pot Pie


Ingredients:
london broil beef, egg

Directions:
Place beef in baking dish, fill with enough water to cover meat.
Bake at 425F for 60 minutes.
Let beef cool.
Using two forks, shred beef. Set aside.
Place mixed veggies on a cookie sheet and broil for 5-7 minutes. Stirring halfway through to avoid burning the veggies.
Meantime, in a saucepan over low to medium heat, pour in the gravy and add the beef and whipping cream.
Allow beef to simmer in the gravy and absorb the flavor while veggies are cooking.
Once veggies are done, add to the beef and gravy mixture over low heat.
Roll dough out thin into 8 inch thin discs. Repeat 12 times.
Place the dough discs into each section of two large coated 6 cupcake pans.
The dough will overlap, you will need it.
Fill each cup with the beef gravy mixture.
Fold the flaps over the top of the beef mixture, brushing the egg wash onto the dough flaps to "glue" the pie closed.
Repeat for all 12 pies.
Lower oven to 350°F Bake for 10-12 minutes.
Let sit for 10 minutes.
MaMaw Franklin's Barbecued Meatloaf


Ingredients:
ground beef, oats, milk, green pepper, onions, salt, pepper, Worcestershire sauce, vinegar, sugar, ketchup, water, onions

Directions:
Combine the first 7 ingredients.
Shape meatloaf into a ring and place in a dutch oven.
In a bowl, mix together the worcestershire sauce, vinegar, sugar, ketchup, water and onion.
Pour over meat and fill hole with sauce.
Baste one or twice while cooking.
Bake, covered, in dutch oven at 350 degree for approximately 1 hour, 30 minutes or until done.
Mozzarella, Pesto and Tomato Pie


Ingredients:
roma tomatoes, cheese, fresh mozzarella cheese, salt, pepper, basil leaves, walnuts, pine nuts, garlic, salt, olive oil

Directions:
Prebake a 9" pie crust according to the package directions until barely golden brown.
Preheat oven to 400 degree farenheit.
Remove from oven and add the shredded cheeses.
Let cool.
Prepare pesto by grinding together all the ingredients and adding enough oil to form a coarse,thick paste.
Core tomatoes and slice into 1/2 inch thick rings.
Salt the slices liberally and place them on paper towels for 30 minutes.
Press slices to extract all the liquid and wipe off as much salt as possible.
Assemble the pie: Place the sliced mozzarella onto the cooled pie shell (arrange enough slices to closely fit into the shell].
All the slices you may have might not be needed.
Spread the pesto over the mozzarella in a thick layer to coat the cheese well.
Arrange sliced tomatoes on top and season with salt and pepper.
Bake for 15 min until cheese melts and pie is golden brown.
Chicken Cordon Bleu (Bh&g)


Ingredients:
chicken breast halves, prosciutto, cooked ham, swiss cheese, butter, margarine

Directions:
Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Repeat with remaining chicken.
Place a slice of prosciutto and a slice of cheese on each chicken piece. Fold in the bottom and sides; roll up. Secure with wooden toothpicks.
In a medium skillet cook rolls in hot butter over medium-low heat for 20 to 25 minutes or until no longer pink (170 degrees F], turning to brown evenly. Remove toothpicks before serving.
Oatmeal, Chocolate Chip & Walnut Cookies


Ingredients:
butter, brown sugar, granulated sugar, eggs, vanilla extract, flour, baking soda, cinnamon, salt, oats, chocolate chips, walnuts

Directions:
Preheat oven to 350°F
Cream together sugars and butter.
Add in eggs and vanilla extract until mixed.
In a separate bowl combine  all other dry ingredients (except chips and nuts] and add to the creamed mixture.
Once ingredients are combined, add chips and nuts and mix well. Scoop heaping tablespoon of mixture onto an ungreased cookie sheet.  Bake 14 minutes.
Let cool for 5 minutes before serving. Great served warm. Enjoy!
Kale Caesar Salad
Category: salad
By Kim's Cooking Now

Traditional Caesar salad that uses kale instead of romaine! Makes 4 side-dish portions, but you can make it a main dish meal by topping it with a grilled protein, such as chicken or salmon! You may have leftover dressing, depending on how much you like. It keeps well in the refrigerator for up to a week.

Ingredients:
½ cup mayonnaise
1 tablespoon freshly squeezed lemon juice
3 cloves garlic, minced
2  oil-packed anchovy fillets
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese  (Optional)
1 bunch kale, ribs removed and leaves torn into pieces
1 cup Caesar salad croutons
2 tablespoons shaved Parmigiano-Reggiano cheese  (Optional)

Directions:
Place mayonnaise, lemon juice, garlic, anchovies, Dijon mustard, Worcestershire sauce, salt, and pepper in the bowl of a food processor. Process until smooth. Transfer to a small bowl and stir in grated Parmigiano-Reggiano cheese. Set aside. Place kale in a large salad bowl. Using your hands, massage the kale to soften slightly. Add a few dollops of the dressing on top of the kale, and stir until all pieces are lightly coated with the dressing. Sprinkle with croutons and top with shaved Parmigiano-Reggiano cheese.

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

Calories: 336.2
Fat: 25.7 g
Saturated fat: 4.3 g
Carbohydrates: 21.1 g
Sugars: 2 g
Dietary fiber: 2.3 g
Protein: 8 g
Cholesterol: 16.5 mg
Sodium: 790.5 mg
Harvest Pumpkin Balls Dog Treats


Ingredients:
egg, pumpkin puree, honey, flax seeds, cinnamon, sea salt

Directions:
Thoroughly mix together all ingredients in medium size bowl.
Shape into balls and place on lined baking sheet. This dough is very sticky so I let the mixture chill in the refrigerator for 30 minutes for easier handling. Then I scoop out balls with my silicone melon scooper and let them chill for about 10 minutes. Then I cut those balls in half with a sharp knife and roll into small balls.
If you don't want to spend the time forming the balls, use a spatula to smooth out the mixture on the lined baking sheet. When halfway baked, score with a pizza cutter. Watch your cooking time as the thinner they are the faster they will bake.
Bake at 350 degrees for 20 minutes. Remove from the oven and let cool.
Note: To make them really crispy turn off the oven and leave the treats in for another 20 minutes. These treats have a crispy outside with a soft, moist center which means they will mold like any baked good. Keep refrigerated up to a week or freeze up to three months.
Mango Pork Fajitas With Chipotle Sour Cream


Ingredients:
onion, mango, sour cream, minced garlic cloves, red bell pepper, flour tortillas, chipotle chiles in adobo, fresh cilantro

Directions:
Toss pork strips in the taco seasoning to coat evenly.
Heat the oil in a large skillet over medium-high heat; add pork strips, onion, bell pepper, and 3 cloves minced fresh  garlic; stir-fry 3-5 minutes.
Divide the pork mixture and mango chunks into four equal parts.
Roll up in warmed tortillas.
Serve with chipotle sour cream.
For the chipotle sour cream mixture; in a medium bowl combine sour cream, chilpotle chiles, cilantro and 1 minced garlic clove; mix until well blended.
Cover and refrigerate several hours to blend flavors.
To warm the tortillas; wrap loosely in a kitchen towel, microwave on HIGH for 30-40 seconds.
Buffalo Chicken-and-Artichoke Dip
Category: appetizers-and-snacks
By jojo

Chicken buffalo dip with a twist. This is a quick and easy recipe that goes over well at parties, luncheons, and family gatherings.  A great tailgate item. For hotter dip, add more hot sauce. Dish can be prepared in a slow cooker.

Ingredients:
2 (8 ounce) packages cream cheese
1 (15 ounce) can quartered artichoke hearts, diced
1 ½ cups shredded Cheddar cheese
1 cup ranch dressing
1 cup sour cream
⅓ cup hot sauce (such as Frank's RedHot ®), or more to taste
¼ cup bacon bits
2 (10 ounce) cans white meat chicken, drained and flaked

Directions:
Mix cream cheese, artichoke hearts, Cheddar cheese, ranch dressing, sour cream, hot sauce, and bacon bits together in a saucepan over medium heat; cook, stirring frequently, until cheeses are melted, 5 to 10 minutes. Add chicken to cream cheese mixture and cook until heated through, about 5 more minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 16 servings

Calories: 323.9
Fat: 27.2 g
Saturated fat: 12.3 g
Carbohydrates: 5.1 g
Sugars: 0.8 g
Dietary fiber: 1 g
Protein: 14.8 g
Cholesterol: 75.3 mg
Sodium: 815.4 mg
Turkey Wraps
Category: main-dish
By Rochelle Brooks Thompson

These light and tasty wraps are great for lunch, or slice them smaller and they make wonderful party appetizers or great little after-school snacks.

Ingredients:
1 (8 ounce) package cream cheese with chives
2 tablespoons Dijon mustard
6 (8 inch) whole wheat tortillas
1 ½ cups finely shredded iceberg lettuce
12 slices thinly sliced deli turkey
¾ cup shredded Swiss cheese
1 large tomato, seeded and diced
1 large avocado, sliced
6 slices bacon, cooked and crumbled

Directions:
Mix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas. Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon. Roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 wraps

Calories: 457.4
Fat: 28 g
Saturated fat: 13.2 g
Carbohydrates: 37.1 g
Sugars: 3 g
Dietary fiber: 6.2 g
Protein: 24.2 g
Cholesterol: 78.4 mg
Sodium: 1437.9 mg
Toffee


Ingredients:
butter, sugar, water, pecans

Directions:
Grind up pecans and set aside.
Break up the Hershey Bars along the scored lines of the candy bar.  Take all the broken up chocolate pieces and break in half again.  You want to have small bite size pieces.
Spread pecans and chocolate pieces evenly over a raised side cookie sheet or jelly roll pan.  I usually save a little bit of the chocolate to sprinkle on top of the toffee mixture.
Add butter, sugar and water to a heavy 4 quart sauce pan.  Boil on high to 300 degrees on a candy thermometer.
Pour mixture over pecans and chocolate.  If you reserved any chocolate from step 3, sprinkle it on top of the toffee mixture.
Set aside to cool.
When toffee has hardened, break up into pieces and store in a air-tight container.
Enjoy!
Bobotie


Ingredients:
butter, onion, apple, beef, curry powder, raisins, lemon juice, egg, turmeric, bay leaves, egg

Directions:
Melt the butter in a saucepan.
Add the onions and saute for 5 minutes.
Add the apple dice and cook for 1 more minute.
Add the chopped beef and mix together.
Squeeze out the excess milk from the bread slices.
Tear up the bread slices and add to pot.
Add the curry powder, raisins, almonds, lemon juice, egg, and turmeric, and stir well.
Place mixture in a greased 9 x 13" baking dish.
Place bay leaves vertically in the casserole.
Bake at 325 degrees F for 40 minutes, then remove from the oven.
Mix together the egg and milk
Then pour it over the Bobotie.
Bake for 15 more minutes.
Remove bay leaves before serving.