xiaoxl/recipe_data huggingface dataset:
Shrimp Brochette
Category: seafood
By BRITNEY583

Butterflied shrimp are stuffed with jalapeno and wrapped in bacon, and it just gets better from there. There are never any leftovers when I make this recipe - it's a crowd pleaser! This goes great with dirty rice a nice green salad and crusty French bread. Enjoy!

Ingredients:
2 pounds large shrimp - peeled, deveined and butterflied
1 (8 ounce) package Monterey Jack cheese, sliced
3  fresh jalapeno peppers, seeded and julienned
1 pound bacon, cut into thirds
1 teaspoon Cajun seasoning, or to taste
skewers

Directions:
Preheat a grill for high heat. Soak skewers in water. Place a strip of jalapeno into the opening of butterflied shrimp. Wrap with a piece of the bacon, and thread onto skewers so that the shrimp is pierced once through the head, and once through the tail, and bacon is secure. You can usually fit about 6 shrimp on a skewer. Make sure there is a little space between the shrimp, this will help the bacon cook better. Season both sides of the shrimp generously with Cajun seasoning. Lightly oil the grill grate. Place shrimp skewers on the grill, and cook for 2 to 3 minutes on one side. Turn, and place slices of cheese over the shrimp. Cook for another 2 to 3 minutes, until bacon is browned, and cheese is melted.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 6 servings

Calories: 394.5
Fat: 23.1 g
Saturated fat: 10.9 g
Carbohydrates: 1.2 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 43.2 g
Cholesterol: 291.2 mg
Sodium: 1120.7 mg
White Cheddar Corn Chowder


Ingredients:
olive oil, yellow onion, celery rib, ground coriander, ground cumin, cayenne pepper, dry white wine, yukon gold potatoes, low sodium chicken broth, nonfat milk, fresh corn kernels, coarse salt, fresh ground pepper, sharp white cheddar cheese

Directions:
Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes.
Add celery, and cook until tender, about 4 minutes.
Add coriander, cumin, and cayenne. Raise heat to medium-high, and add wine.
Cook until most of the liquid has evaporated, 2 to 3 minutes.
Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface].
Reduce heat, and simmer until potatoes are tender, about 15 minutes.
Add corn, and cook until tender, 3 to 4 minutes.
Remove from heat. Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir.
Reheat if needed.
Season with salt and pepper. Pour into bowls, and top with cheese.
Chowder can be refrigerated in an airtight container for up to 3 days.
Golden Crescents


Ingredients:
active dry yeast, warm water, sugar, butter, margarine, butter, margarine, shortening, eggs, salt, all-purpose flour, butter, margarine

Directions:
In a mixing bowl, dissolve yeast in water. Add sugar, 1/4 cup butter,shortening, eggs, salt and 2 cups flour; beat until smooth. Add enough of the remaining flour to form a soft dough.
Turn onto a floured surface;  knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl; turn once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch the dough down; divide in half.
Roll each portion into a 12-in. circle.
Melt remaining butter;brush over dough.
Cut each circle into 12 wedges.
Roll up wedges from the wide end and curve to form crescents.
Place with point down 2 inches apart on greased baking sheets.
Cover and let rise until doubled, about 45 minutes.
Bake at 375 for 8-10 minutes or until golden.
Brush with butter if desired.
Yield: 2 dozen.
Savoury Olive Bread


Ingredients:
eggs, stuffed green olive, olive oil, milk, plain flour, sugar, baking powder, salt

Directions:
Preheat the oven at 180°C/350°F.
Brush a 20x10 cm (8 x 4 inch] loaf tin with olive oil and line with greased greaseproof paper.
Beat the eggs until frothy and stir in the chopped olives, oil and milk.
Sift the flour, sugar, baking powder and salt together and add the egg mixture, stirring lightly just until the flour is combined; be careful not to over mix.
Spoon into the prepared loaf tin and bake in the oven for 1 hour, or until hollow when tapped.
Leave in the tin for a minute, then turn onto a wire rack to cool.
Serve sliced with a salad, or make into sandwiches with slices of cheese between.
Tzatziki Indian-Style Burgers


Ingredients:
cucumber, of fresh mint, yellow onion, of fresh mint, ground cumin, fresh garlic, salt, romaine lettuce

Directions:
For the Sauce.
Place the Plain Greek Non-fat Yogurt in a small bowl, add mint and cucumber and mix until well combined. Cover and chill until ready to serve.
For the Burgers.
Place the ground beef in a medium size bowl. Add the Onions, Jalapenos, Mint, Cumin, Garlic, and salt. Mix until well combined. Separate the beef mixture into two sizable softballs. Create and form to patties.
Place the patties in a hot grill and cook for 15 to 20 minutes or until patties are done (160 F Degrees], turning once.
Allow the patties to rest for 5-7 minutes. While they are resting prepare the pita pockets. Pull out the Yogurt sauce from the fridge and set aside. Place the 4 pita halves in the microwave 10-15 seconds or until soft & warm. Spread 1 Tbsp Hummus inside each pita half. Add a small amount of lettuce. Set aside.
With a Knife Cut each rested beef Pattie in half. This should result in 4 beef halves. Place each halved beef inside each halved pita pocket. Spoon Yogurt sauce in for the final touch and enjoy.
Helpful Tips: Jalapenos make a nice addition for flavor & heat, however if you are not a fan of heat, simply omit this ingredient. Most Pickled Jalapenos in a Jar are very mild. If using fresh Jalapeno be sure to remove the seeds.
The yogurt sauce will usually be enough to fill all four prepared Pita Burgers. If you really like a lot of sauce double the yogurt recipe.
Chocolate Mousse II
Category: desserts
By Sharon

This is an easy mousse that is still light, fluffy, and very tasty!  Substitute hot coffee for the water for a subtle flavor difference.  This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Ingredients:
1 cup semisweet chocolate chips
5 tablespoons boiling water
4  eggs, separated

Directions:
Grind chocolate chips in a blender, using short pulses.  Add boiling water and blend to melt the chocolate.  Add egg yolks, one at a time, blending well after each. In a medium bowl, beat egg whites with electric mixer until stiff peaks form.  Fold egg whites into chocolate mixture gently.  Pour the mousse into wine glasses or other serving glasses and chill in refrigerator until set.

Prep time: 15 mins
Total time: 15 mins
Yields: 7 servings

Calories: 155.5
Fat: 10 g
Saturated fat: 5.1 g
Carbohydrates: 15.4 g
Sugars: 13.3 g
Dietary fiber: 1.4 g
Protein: 4.6 g
Cholesterol: 105.7 mg
Sodium: 87.8 mg
Curry Fish and Rice
Category: seafood
By Jess Michael

I don't know where my mom found this recipe, but I remember eating it when I was little. This is a great recipe for when you don't have time to watch everything in the kitchen, but it's nice enough that I've served it to company!

Ingredients:
2 cups water
¼ cup diced onion
2 tablespoons butter
1 ½ teaspoons curry powder
¾ teaspoon salt
¾ cup white rice
2  frozen white fish fillets, unthawed
2 tablespoons sliced almonds
1 cup frozen peas, thawed

Directions:
Heat water, onion, butter, curry powder, and salt in a large skillet over medium heat until butter is melted, about 2 minutes. Stir rice into onion mixture and arrange frozen white fish over rice. Sprinkle with almonds. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. Fish should be heated through, and the flesh should be opaque and flake easily. Mix in peas and fluff rice with a fork before serving.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 344.3
Fat: 12.7 g
Saturated fat: 4.6 g
Carbohydrates: 34.9 g
Sugars: 2.7 g
Dietary fiber: 2.8 g
Protein: 21.6 g
Cholesterol: 66.3 mg
Sodium: 568.4 mg
Sweet Potato Bake


Ingredients:
mashed sweet potatoes, sugar, milk, butter, egg, salt, brown sugar, pecans, flour, butter

Directions:
Beat sweet potatoes, sugar, milk, butter, egg, salt and maple flavoring until smooth.
Put into greased 2 qt casserole.
In small bowl, mix brown sugar, pecans and flour.
Cut in butter until crumbly.
Sprinkle over sweet potatoes.
Bake, uncovered, at 325° for 45 minutes.
Speedy Swedish Meatballs


Ingredients:
all-purpose flour, beef broth, half-and-half, sour cream

Directions:
Heat oil in heavy large skillet over medium high heat.
Add meatballs and cook until brown, about 8 minute.
Transfer meatballs to a bowl.
Add flour to skillet and cook 1 min, scraping up the browned bits from bottom of the skillet.
Stir in broth and mil.
Return meatballs to skillet.
Simmer until liquid thickens enough to coat meatballs, about 5 minute.
Remove skillet form heat.
Stir in sour cream.
Meanwhile, cook noodles according to package instructions.
Drain noodles and transfer to a large bowl.
Spoon meatballs and sauce over noodles.
Serve immediately.
Easy and Delicious Chicken and Rice Casserole
Category: meat-and-poultry
By J. Saunders

This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!

Ingredients:
1 cup uncooked white rice
1 (10.75 ounce) can  condensed cream of chicken soup
1 ⅞ cups water
1 (1 ounce) package dry onion soup mix
4  skinless, boneless chicken breast halves

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice. Mix soup and water together and pour over  . Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

Yields: 4 to 6 servings

Calories: 314.1
Fat: 5 g
Saturated fat: 1.4 g
Carbohydrates: 38.8 g
Sugars: 0.8 g
Dietary fiber: 0.9 g
Protein: 26.2 g
Cholesterol: 59.6 mg
Sodium: 958.8 mg
Chilli Chicken Casserole


Ingredients:
sour cream, ricotta cheese, cream cheese, cooked rice, monterey jack pepper cheese, diced green chilies, tomatoes and green chilies, black beans, tortilla chips

Directions:
Mix together the sour cream, ricotta cheese, and cream cheese.
Add everything else except the tortilla chips and blend together. Pour into ungreased shallow 9"x13" pan. Top with tortilla chips.
Bake at 350 for 30 minutes.
Easy Fish Tacos with Mango-Pineapple Slaw
Category: world-cuisine
By mleiland

I used to make these all the time in California and they are so easy and fresh! You can also omit the mayonnaise and increase the red vinegar to reduce calories. All in all, these are a great main dish for any time of year! We usually serve them with fat-free refried beans topped with cilantro and goat cheese, or a cold corn salad with chopped bell pepper and onion.

Ingredients:
1 pound cod fillets
1 tablespoon lemon juice
salt and ground black pepper to taste
½ cup red wine vinegar
¼ cup reduced-fat mayonnaise
1 tablespoon white sugar
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon garlic powder
3 cups shredded cabbage
½ cup chopped fresh mango
½ cup chopped fresh pineapple
½ cup chopped red onion
¼ cup chopped fresh cilantro
1  fresh jalapeno pepper, chopped
8 (8 inch) flour tortillas

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and  season with salt and black pepper to taste. Fold the foil around the fish and seal to create a pouch; place pouch in a baking dish. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes. Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. Combine cabbage, mango, pineapple, red onion, cilantro, and jalapeno in large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve. Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 8 tacos

Calories: 278.5
Fat: 7.2 g
Saturated fat: 1.5 g
Carbohydrates: 38.1 g
Sugars: 7.2 g
Dietary fiber: 3.4 g
Protein: 15.5 g
Cholesterol: 27 mg
Sodium: 1308.4 mg
Cooking Challenge Chili


Ingredients:
broccoli, plum tomatoes, tomato paste, brown sugar, lean ground beef, garlic, canola oil, cooking onion, mushrooms, salt, fresh ground black pepper, ground cumin, dried oregano, cayenne pepper, chili powder, black beans, kidney beans, fresh cilantro

Directions:
Peel broccoli stems and cube; set aside.
In a large pot, place undrained tomatoes, tomato paste, and sugar; stir to combine.
In a large skillet, begin to brown the ground beef; as meat starts to release its fat, add fresh garlic to pan and stir well.
Saute until meat is browned; add to tomatoes, leaving fat behind in pan.
In same skillet, over medium heat, add oil to pan and heat; add onions and saute until softened.
To onions, add broccoli stems and chopped mushrooms; stir.
Sprinkle salt, black pepper, cumin, oregano and cayenne over vegetables and stir so that the vegetables are coated with the spices.
Add entire skillet mixture into the pot, add chili powder, and stir well.
Over high heat, bring mixture to a bubble; reduce heat to medium-low and let simmer for 30 minutes.
Add beans and cilantro to pot, stir well, and let mixture simmer for an additional 10 minutes or until beans are heated through and vegetables are cooked.
Taste; add additional seasonings if desired, and serve.
Note: like most chilis, this will be better the second day.
The Ultimate Best Homemade "Ranch" Dressing


Ingredients:
mayonnaise, sour cream, buttermilk, Worcestershire sauce, dried chives, dried oregano, dried dill weed, sea salt, white pepper, garlic powder, dried parsley

Directions:
"In medium to large mixing bowl, gently mix all ingredients thoroughly for about 5 minutes, scraping the sides of the bowl once to get all the missed items stirred inches."
Vegetable Banh Mi
Category: world-cuisine
By Bibi

This vegetable banh mi for two stars quick-pickled vegetables and portobello mushrooms sauteed with fish sauce, sriracha, and five-spice. If you omit the fish sauce it's vegetarian.

Ingredients:
⅓ cup matchstick-cut carrots
⅓ cup matchstick-cut jicama
¼ cup thinly sliced onion
¾ cup rice vinegar, divided
¼ cup water
¼ cup white sugar
2 tablespoons fish sauce
1 tablespoon soy sauce
2 teaspoons sriracha sauce, or more to taste
1 ½ teaspoons garlic powder
1 teaspoon Chinese five-spice powder
salt and ground black pepper to taste
2  portobello mushrooms - stems and gills removed, cut into 1/4-inch slices
4 tablespoons mayonnaise
2  hoagie rolls, split lengthwise and toasted
¼ cup thinly sliced cucumber
1  jalapeno pepper, sliced, or to taste  (Optional)
6 sprigs fresh cilantro, or to taste
2  lime wedges

Directions:
Combine carrots, jicama, and onion in a small bowl. Combine 1/2 cup vinegar, water, and sugar in a saucepan over medium heat. Stir until sugar dissolves, about 1 minute. Remove from heat and pour pickling liquid over the sliced vegetables. Let sit for 30 minutes. Whisk remaining 1/4 cup vinegar with fish sauce, soy sauce, sriracha sauce, garlic powder, five-spice powder, salt, and pepper in a 10-inch saute pan over medium heat. Bring to a boil, about 3 minutes. Add portobello mushrooms; cook until tender, about 5 minutes. Remove mushrooms from the liquid with a slotted spoon. Spread 1 tablespoon mayonnaise over each roll half. Place 1/2 the cooked mushrooms over bottom halves. Drain pickled vegetables and place over the mushrooms. Divide cucumber, jalapeno, and cilantro between the sandwiches. Add more sriracha if desired. Squeeze 1 lime wedge over the filling of each sandwich and cover with top bun half.

Prep time: 20 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 2 sandwiches

Calories: 741.7
Fat: 29.2 g
Saturated fat: 4.9 g
Carbohydrates: 106.4 g
Sugars: 34.5 g
Dietary fiber: 7 g
Protein: 15 g
Cholesterol: 10.5 mg
Sodium: 2785.6 mg
Corn and Cherry Tomato Salad


Ingredients:
olive oil, corn kernels, cherry tomatoes, extra virgin olive oil, fresh lemon juice, fresh tarragon, kosher salt, fresh ground black pepper

Directions:
Heat 1 tablespoon oil in a skillet, over medium high heat and add corn; cook, stirring often, until softened, about 2 minutes.
Let cool slightly in a bowl; add tomatoes, extra virgin olive oil, lemon juice, tarragon, salt and a few grinds of black pepper.
Toss and serve.
Neufchatel Cheese Ball


Ingredients:
spring onions, sweet paprika

Directions:
Leave cheese to soften to room temperature., Finely chop cabana and spring onion and combine with softened cheese., Roll into ball and roll in sweet paprika., Refridgerate for 2 days.
Crisp Spice Cookies (Diabetic)


Ingredients:
all-purpose flour, whole wheat flour, ground ginger, apple pie spice, clove, cardamom, cayenne pepper, unsalted butter, light molasses, dark brown sugar

Directions:
Preheat oven to 375 degrees.
Combine flours with the spices in a medium bowl or on a sheet of waxed paper. Set aside.
In a separate bowl beat the butter for a minute. Add molasses and sugar and blend until fully combined. Using a low setting on your mixer beat in flour mixture.  Divide dough into halves and shape into diskes.  Cover and chill for an hour.
Revove one disk from the icebox. On a floured surface roll out the dough into a wafer thin sheet about 1/16 inch thick (really, really thin]. Use a floured 2 inch cookie cutter to cut out the crisps and place on a cookie sheet.
Alternate rolling method: Getting the thin dough to retain its shape while tranfering to the baking sheet is laborous. My solution is to roll the dough between two sheets of parchment. Peel the top layer of paper off and make the cookie cutouts on the dough. Leave some space, about 3/8 inch between cookies to make the next step easier.  Now peel off the excess dough, leaving the cookies on the parchment. Transfer parchment filled with cookies to baking sheet and bake. Perfectly shapped cookies.
Bake cookies for 5-6 minutes or until the cookie edges are just lightly browned.
Transfer cookies to a baking rack and allow o cool before serving.
Makes 66 cookies or 33 servings.
Honey Almond Thumbprint Cookies


Ingredients:
baking powder, salt, ground flax seeds, water, honey, vanilla, honey, almond butter

Directions:
Preheat oven to 350Ëš F. Line a baking sheet with parchment paper.
Process whole almonds in a food processor until finely ground. Transfer to bowl and add flour, baking powder, and salt. Whisk until combined.
Combine the ground flax seed with the water in a small bowl or glass measuring cup. Mix well and let sit until a thick gel forms. This creates a binder to replace eggs.
Using an electric hand mixer, add honey, oil, and vanilla to the chia/water gel and mix well. Add the wet ingredients to the dry ingredients and mix well.
Roll Tablespoons of dough into 1-inch balls and place on prepared baking sheets. Press the tip of your finger into the center of each cookie to make an indentation. Bake the cookies until set and slightly golden on the bottom, 10-12 minutes. Let cool completely on a wire rack.
Combine 2 Tablespoons honey and 1 Tablespoon almond butter and mix well. Fill each cookie with about 1/4 teaspoon and top with almonds if desired. Enjoy!
Deep-Fried Stuffing
Category: appetizers-and-snacks
By themoodyfoodie

If you thought leftover Thanksgiving stuffing was boring, this dish will change your mind! Any kind of stuffing (sausage, oyster, corn bread, or any variety of boxed) can be used. Heat up some gravy and bring on the cranberry sauce.

Ingredients:
½ cup all-purpose flour
1 teaspoon poultry seasoning
salt and ground black pepper to taste
2  eggs
2 tablespoons milk
1 cup seasoned bread crumbs
½ cup grated Parmesan cheese
1 teaspoon ground black pepper
2 ½ cups prepared stuffing
1 quart oil for frying, or as needed

Directions:
Combine flour, poultry seasoning, salt, and black pepper to taste in a shallow bowl. Beat eggs and milk together in a second shallow bowl until smooth. Mix bread crumbs, Parmesan cheese, and 1 teaspoon black pepper together in a third shallow bowl. Scoop stuffing, about 2 tablespoons per serving, and roll into a ball using your hands, forming about 12 balls. Dredge each ball through the flour mixture, shaking off any excess. Transfer each ball to the egg mixture and evenly coat. Roll each ball in the bread crumbs mixture until evenly coated. Set each stuffing ball on a plate and allow to sit for the coating to stick to the stuffing. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Carefully lower 4 to 5 stuffing balls into the hot oil and fry until golden brown on all sides, about 4 minutes; transfer to a paper towel-lined plate using a slotted spoon. Repeat with the remaining stuffing balls.

Prep time: 20 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 448.3
Fat: 26.7 g
Saturated fat: 5.3 g
Carbohydrates: 40.7 g
Sugars: 3.4 g
Dietary fiber: 3.8 g
Protein: 11.5 g
Cholesterol: 68.5 mg
Sodium: 957.9 mg
Peanut Butter Chocolate Chip Cookies


Ingredients:
whole wheat flour, baking soda, salt, unsalted butter, light brown sugar, granulated sugar, creamy peanut butter, egg, pure vanilla extract

Directions:
PREHEAT oven to 350°F.
COMBINE flour, baking soda and salt in medium bowl; stir.
COMBINE butter, brown sugar and granulated sugar in large mixer bowl until combined. Stir in peanut butter. Stir in egg and vanilla extract. Gradually stir in flour mixture. Stir in morsels and peanuts. Using a level tablespoon, roll the dough into balls; place on ungreased baking sheets spacing about 2 inches apart. Flatten slightly with a fork.
BAKE for 8 to 10 minutes or until edges are set but centers are still soft (they will look underdone]. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
Summer Corn Chowder


Ingredients:
corn, water, onion, carrot, russet potato, garlic cloves, butter, heavy cream, cayenne powder, lime zest, basil, diced tomato

Directions:
Husk the corn and roast/grill the ears until they just begin to show some char.
Cut the corn away from the cobs, put corn kernels into a bowl for later, break up the cobs and place into a stock pot.
Cover the cobs with the water and set to boil for 30-40 minutes in high heat to make corn stock.
Dice the onion, carrot, jalapeno, garlic and potato and sweat over medium heat with the butter and oil for 10 minutes.
Add about a quarter of the corn stock and a quarter of the reserved corn kernels to the veggies and simmer for another 15-20 minutes or until the potato is fully cooked and soft.
Add the remaining corn kernels and the chicken base to the remaining corn stock in a medium stock pot.  Simmer for 20 minutes.
Remove the vegetables from the heat, add the cream and blend using an immersion blender or upright blender until silky smooth.
Combine both sets of ingredients in the medium stock pot and stir to combine.  Taste to ensure adequate salt.
The optional ingredients can be used as garnish, I like to use the lime zest and the cayenne powder to make a Mexican Street Corn soup, or the basil and tomato to make is taste fresher/lighter.
Aunt Esther's Secret Rum Cake Recipe


Ingredients:
unsalted butter, sugar, eggs, flour, salt, baking soda, sour cream, vanilla extract

Directions:
Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
Beat butter and sugar thoroughly. Add yolks.
In another bowl, combine flour, salt and baking soda.
Alternately add flour mixture and sour cream to butter mixture.
Add extracts and rum, if desired.
In separate chilled bowl, beat whites to stiff peaks.
Fold whites into batter.
Spoon into pan.
Coat top with additional sugar.
Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.