HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, combine flour, salt and pepper. Add liver; toss to coat. Heat 2 tablespoons oil in a large skillet. Add onion and peppers; cook until crisp-tender. Remove from pan; set aside. Add remaining oil to the skillet. Cook and stir liver for 5 to 7 minutes, or until no pink remains. In a small bowl, combine beef broth, soy sauce and cornstarch; stir into liver. Cook and stir constantly until sauce thickens. Return vegetables to the skillet; cook until heated through. Serve over rice or noodles. Serves 4 to 6.
Fix broccoli according to package directions; drain. Mix egg, mayonnaise and soup. Add to broccoli. Mix in cheese and optional items. Sprinkle cheese on top. Bake at 350° until bubbling noted. Use 1 1/2 to 2-quart casserole.
Marinate fish 3 hours in ReaLemon, salt, pepper and marinade. Combine all ingredients. Refrigerate several hours. Serve on crackers. Servings: 1 gallon.
Pat chicken breasts dry. Sprinkle with salt and pepper. Dust each piece with flour.
Cook sugar, milk, butter and salt to form a soft ball. Add peanut butter and marshmallow cream just before removing from heat. Beat until mixture is creamy thick. Add nuts, if desired.
Salt and pepper meat. Place in deep roasting pan. Slice 4 onions and cover meat. Mix mushrooms, tomato sauce, water and garlic and pour over meat. Cover and bake at 350° for 1 1/2 to 2 hours. Add carrots, potatoes and remaining onions (sliced) to pan. Sprinkle with Worcestershire sauce. Top with canned gravy and bake 1 1/2 to 2 hours. Place meat on platter and surround with veggies. Top with gravy. Serves 6.
Mix together 1st 5 ingredients to make a white sauce. Add 1 cup grated cheese to the white sauce. Mix mixture with macaroni and sprinkle 1 cup of cheese mixture on top. Bake at 350° for 30 minutes.
Cook sausage, wine and water. Add other ingredients and cook about 15 minutes. Put in jars and process. Makes about 8 quarts.
Beat Jello pudding and milk with wire whisk for 1 minute. Stir in cool whip. Spoon into 6 dessert dishes or serve as you like. Refrigerate until ready to serve.
Blend flour with drippings in heavy skillet over low heat until smooth (2 to 3 minutes). Gradually add mixture of Carnation and water. Stir constantly over low heat until thickened and smooth.
Heat oven to 400°. Mix flour, baking soda, baking powder and cinnamon in a large bowl. Mix cereal, milk and sugar in another bowl. Let stand 10 minutes. Stir in eggs and applesauce. Add to flour mixture. Stir or mix in mixer (batter will be lumpy). Spoon into cupcake tins sprayed with Pam or similar product. Makes 12 with tins 2/3 full. Bake 18 to 20 minutes or until golden brown.
In skillet, melt butter; add onion and cook until tender. Spread in bottom of 10 x 6 x 1 1/2-inch baking dish. Top with sliced eggs. Sprinkle with cheese. In saucepan, combine soup, milk and mustard. Heat and stir until smooth. Pour over casserole, being sure some goes to bottom of pan. Place bread slices on top, overlapping a little. Bake 35 minutes at 350°.
Cook pudding according to package directions. Stir in cake mix. Spread in a greased and floured 9 x 13-inch cake pan. Sprinkle with chips and pecans. Bake for 30 minutes at 350°.
To make marinade, in a small bowl, combine butter, jelly, onion, salt and pepper. Mix well. Place fish in a 9 X 9 inch baking dish. Brush both sides with the marinade. Cover and refrigerate 15 minutes. Meanwhile, prepare and preheat an outdoor grill or broiler. Remove fish from marinade and grill over hot coals or under broiler 5 minutes on each side or until fish is tender and flakes with a fork. Slice into 1/2 inch wide pieces. Place several pieces on one side of each tortilla. Top each with tomato, lettuce and a dollop of sour cream. Fold tortillas. Serve with a small dish of jelly on the side. Makes 6 servings.
Microwave Directions: Pound steak to 1/2-inch thickness; cut into 3/4-inch wide strips. Combine flour, salt and pepper; dredge steak in flour. Preheat a 10-inch browning dish at High for 8 to 9 minutes. Add oil, then steak; stir until sizzling stops. Microwave at High for 3 minutes, or until browned, stirring once. Add remaining ingredients; stir. Cover with lid or wax paper; microwave at Medium (50% power) for 30 to 35 minutes, stirring at 10-minute intervals. Remove bay leaf before serving.
Pound chicken breasts to 1/4-inch thickness. Sprinkle with thyme, salt and pepper. Saute chicken and onion with butter for 2 or 3 minutes. Add orange sections. Serve while hot over white rice.
Melt butter; remove from heat. Add both sugars and salt. Mix well.	Add eggs; mix well. Add syrup and pecans. Pour into pie shell.	Bake at 350° for 40 minutes.
Remove label from 1 (12 ounce) jar sweet mixed pickles. Drain juice and thoroughly fill jar with sugar (about 1 1/2 cups), being sure all space between pickles is filled. Insert table knife in jar to make room for sugar. Let stand for a few minutes and add more sugar, if possible. Put a lid securely on jar. Invert jar and place in refrigerator. Turn jar occasionally so the sugar dissolves and pickles crystallize. After a week, refrigeration is not necessary.
Mix pumpkin, sugar, salt and spices. Add eggs and milk and mix. Pour into unbaked pie shell. Bake in oven at 425° for 15 minutes, then 350° for 45 minutes. When knife comes out clean from center of pie, it is done.
Soften gelatin in cold water. Dissolve over hot water. Blend into mayonnaise and whipped cream. Fold in remaining ingredients. Pour into refrigerator tray; freeze until firm. 8 servings.
Melt 2 tablespoons margarine; stir in flour and salt. Add milk gradually, mixing until smooth. Cook until mixture boils, stirring constantly. Add cheese, stirring until melted. Mix in 1/4 cup corn flake crumbs. Arrange cooked broccoli in baking dish. Pour cheese sauce over broccoli. Toss remaining 1/2 cup cornflake crumbs with 2 tablespoons margarine, melted. Sprinkle over casserole. Bake at 350° for 30 minutes.
Mix 1/2 cup flour, 1/2 cup sugar and cinnamon together. Roll sliced apples in mixture. Put in pie crust. Sprinkle with lemon juice. Mix with fork the following: 1/2 cup sugar, 1/2 cup flour and 1 stick oleo. Place in brown paper sack on cookie sheet. Bake at 350° for 1 hour.
Sprinkle each piece of chicken with onion powder, pepper and soy sauce. Fry chicken in pan on medium heat (spray pan with Pam) until brown, approximately 15 minutes each side. If chicken seems too dry, add 1/4 cup water and soy sauce. Mix soup with 1/2 can milk and 1/2 can water. Add to chicken. Simmer over low-medium heat for 15 to 20 minutes. Serve over rice or noodles.
Roll slightly more than 1/4 inch thick. Then use springerle roller to create design. Cut out and place on well-greased cookie sheet. Let stand overnight in cool room. Bake 20 minutes at 300°. Store 3 weeks in tightly covered jar.
In a bowl dissolve gelatin in water. In a mixing bowl beat cream cheese until fluffy. Gradually blend in the gelatin mixture until smooth. Stir in the milk and fold in whipped topping. Transfer to a serving bowl. Refrigerate for 4 hours or until firm. If desired garnish with oranges.
Combine water, sugar and yeast. Add salt, oil and then eggs. Blend in flour until dough is formed. Mix at 5 o'clock in the afternoon. Punch down every hour. Shape into buns at about 10:00 or 11:00 in the evening. Cover and let set on cupboard until morning. Bake at 350° for 15 or 20 minutes. Will make about 100 small buns. Freezes well.
In a medium saucepan, cook chopped celery and onion in butter until onion is tender. Blend in flour, salt and basil. Stir in smoked beef. Add milk all at once. Cook and stir until thickened and bubbly. Stir in the shredded cheese until melted. Stir in parsley; heat through. Makes 3 to 4 servings.
Add eggs to buttermilk. Sift dry ingredients; add to liquid mixture and stir just until mixed. If thicker pancakes are desired, add more flour.
Boil chicken in water with celery and seasonings until tender, about 1 1/2 hours. Debone and cut up chicken into chunks and return to sauce. Simmer, covered, about 2 hours.
In large skillet, melt butter. Add bread and brown over medium heat until toast-like. In 2-quart casserole dish, combine sugar, eggs and flour and stir well. Stir in undrained pineapple. Put toasted bread on top. Press down, but do not stir. Bake, uncovered, in preheated oven at 350° for 45 minutes. Serve hot. Makes 8 servings.
Beat cream cheese and powdered sugar. Fold in mashed and sliced strawberries. Then fold in Cool Whip and vanilla. Pour into graham cracker crust and refrigerate.
Cook quick grits in 5 cups boiling water with salt. Brown sausage; drain fat. Add grated cheese, sausage, 3 beaten eggs, milk and margarine. Pour into a 3-quart casserole dish; bake at 350° for 1 hour.
Drain vegetables, reserving liquid. Add enough milk to reserved liquid to measure 1 cup. Place fish in greased 2-quart casserole. Sprinkle with the next 4 ingredients. Saute green pepper and onion in shortening in skillet until tender. Blend in flour. Add liquid gradually, stirring constantly. Cook until thick, stirring constantly. Add Worcestershire sauce and vegetables. Pour over fish; top with crumbs. Bake at 350° for 35 minutes.
Mix potatoes with flour until a doughy consistency. Roll out 1/2-inch thick. Cut into squares. Bake on aluminum foil, greased and flour at 450° until golden brown on bottom. Flip and bake until golden brown to your liking. Crispy or doughy. Serve hot with butter.
Mix all ingredients into casserole dish; bake at 350° for 45 minutes. Raw rice only; Minute rice will not work.
Stir Worcestershire sauce, flour and shrimp together, coating shrimp well. Place in refrigerator until needed. Cook bacon. Saute vegetables in margarine and 2 to 3 tablespoons of bacon drippings. Cook until tender. Add shrimp and cook until they turn pink. Add cooked rice and seasoned salt to taste. Add crumbled bacon. Serve with a salad or slaw.
Mix ingredients well. Pour into a well-greased iron frying pan. Bake at 350° for 1 hour. Serve while hot.
Cream together cream cheese and sugar. Add marshmallows, strawberries with juice, pineapple, oranges and bananas. Mix and fold in Cool Whip. Freeze in two (2) loaf pans or one (1) 9 x 13 pan.
Combine all ingredients except for pastry. Let stand for 15 minutes. Line a 9 inch pie plate with pastry, add filling, arrange top crust. Bake at 400 degrees for 40 to 50 minutes.
Mix well. Spread in pan and cut into squares or roll into balls. Refrigerate before serving.
Mix tomato sauce, sugar, vinegar and mustard in a small bowl until blended. Place the remaining ingredients and 1 cup of the sauce mixture in a large bowl. Blend thoroughly. Place meat mixture in a 9 x 5 x 3-inch loaf. Pour 1/4 cup of the sauce over the top. Bake in a 375° oven for 1 hour, basting with the remainder of the sauce. Serves 8 to 10.
Mix potatoes and sugar. Add butter, coconut, vanilla and salt. Blend well. Press into ungreased pan, so that candy is about 1-inch thick. Melt chocolate and pour over candy. When firm, cut into 1-inch squares.
Cream shortening and sugar. Add molasses and egg and beat well. Add dry ingredients and mix well. Roll in small balls. Dip in sugar and place 2 inches apart on greased cookie sheet. Cookies will spread as they bake.
In a 2-quart saucepan, combine sugars, milk and marshmallows; bring to a boil over medium heat. Stir until sugar is dissolved and marshmallows melted. Remove from heat. Stir in peanut butter. Add nuts. Put in an 8-inch pan and cool. Makes 3 dozen pieces.
Mix flour, baking soda, salt and sugar in a large bowl. Add eggs, oil, buttermilk and cereal. Mix until cereal is all mixed in. Bake in greased tins or place paper in muffin tins. Remaining dough can be kept in refrigerator up to 6 weeks in airtight container. Do not stir batter after it has been mixed initially. Just spoon out what's needed.
Dissolve the soda in hot water; pour over shortening, sugar and eggs, mixed together. Mix all ingredients together and bake in a moderate oven at 350° until golden brown.
Grease deep 9 x 13-inch pan. Layer bread, meat, cheese, bread, meat and cheese. Combine eggs, milk, dry mustard and salt. Pour over layers; cover. Let set for at least 8 hours or overnight.
Heat Pepsi and Jell-O to dissolve; do not boil. Add can of cherries. Add can of pineapple. Heat together, but do not boil. Pour into a 9 x 13-inch dish.
Slice cucumbers and onions. Let soak in ice and salt for 3 hours. After 3 hours, drain. Put cucumbers, onions, vinegar, sugar and pickling spices in a kettle and heat for 5 minutes. Put in jars and seal. Makes 14 pints.
Brown hamburger, spoon off excess fat. Add next 7 ingredients. Simmer until thick (about 45 minutes). Stir occasionally (add water as needed). Cook noodles, drain and rinse in cold water. Combine remaining ingredients in separate bowl. Mix well. In 13 x 9 x 2-inch pan, place noodles, then layer cheese mixture and meat mixture. Repeat until all ingredients are used. Top with Mozzarella cheese. Bake at 375° for 30 minutes. Let stand 10 minutes before serving.
Prepare cake mix as directed; bake in a 13 x 9 x 2-inch pan (lightly greased and floured). Cool 15 minutes. Poke holes down through cake with utility fork.
Grind entire orange, including rind. Dissolve Jell-O and sugar in hot water. Add all ingredients and mix well. Refrigerate.
Dredge meat with flour and brown on all sides in shortening in kettle. Add 2 teaspoons salt, pepper and water. Bring to boil; simmer, covered, for 1 1/2 hours, or until meat is almost tender. Add remaining ingredients, except peas, and simmer for 45 minutes or until vegetables are tender. Season with salt to taste and sprinkle with peas. Makes 6 servings.
In a large saucepan, cook the sausage, beef and onion over medium heat until the meat is no longer pink. Drain. Stir in the mushrooms, V-8 juice, tomato paste and seasonings. Bring to a boil. Reduce heat. Cover and simmer for 1 hour. Garnish with sour cream, if desired. Yield: 8 servings.
Cream shortening and sugar. Add beaten eggs and 3 cups of the flour, sifted with baking powder and salt. Mix remaining flour with candied fruits and nuts. Stir into batter. Add vanilla. Pour into large tube pan, greased and lined with wax paper. Bake 1 1/2 hours at 300°. Let cool in pan before removing.
Mix all together and chill 20 minutes. Roll in balls the size of a walnut. Roll in sugar; place on cookie sheet and press with a glass dipped in sugar. Bake 10 to 12 minutes in a 350° oven.
Combine all ingredients and put in a 9 x 13-inch pan. Bake at 350° for 30 minutes or until set.
Cream butter and sugar; add egg and beat well. Add dry ingredients alternately with milk and vanilla. Mix well. Pour cake mixture into a well-greased 8 x 8 x 2-inch pan. Arrange apple slices on top of dough, pressing sharp edge into batter. Sprinkle with cinnamon and sugar and dot with butter. Bake at 350° for 25 to 35 minutes. Serve warm with lemon sauce or vanilla ice cream.
In a bowl, combine the tuna, egg, onion, peanuts, dressing and lemon juice. Line each pita half with a lettuce leaf; stuff with tuna mixture. Yields 2 to 4 servings.
Thoroughly combine beef, egg, onion, salt, pepper, bread crumbs and milk. Place 1/3 of meat mixture in greased 9 x 5 x 3-inch loaf pan. Spread 1 can of ravioli on the meat. Sprinkle with half of the cheese. Repeat layers, ending with meat mixture. Pat down firmly to form a loaf. Bake at 350° for 1 hour. Drain off any fat. Loaf should stand 5 minutes before serving.
Mix margarine and flour together in a heavy pot. Cook over low heat, stirring until roux becomes dark brown. Add onion, okra, garlic and bell pepper; saute until tender. Add water and seasoning. Cook 1 hour. Add meat and tomatoes. Cook 1 more hour. Serve in soup plate over boiled rice.
*Carrots, onions, green pepper, mushrooms, cauliflower, broccoli and Chinese peas.
Mix Jell-O as directed. Add marshmallows and let melt. Let cool. Add whipped cream cheese and pineapple that has been mixed with mayonnaise. Cool to jell in refrigerator.
Brown meat and chopped onion, discarding any excess fat. Add all other ingredients (possibly a very small amount of water) and cook very slowly 30 minutes or more. Serve on spaghetti.
Combine buttermilk, egg, cornmeal, flour, soda, baking powder and salt. Mix well, then add 3 to 4 tablespoons bacon drippings. Pour into a very hot well-greased iron skillet. Bake at 450° for 20 to 25 minutes, until brown.
Prepare cake mix as per package, baking in 13 x 9-inch pan at 350° for 30 to 35 minutes. Cool 15 minutes, then poke with fork at 1/2-inch intervals. Dissolve gelatin and pour over cake. Chill 3 to 4 hours. Top with Cool Whip.
Simmer in an open pan (or potpourri pot) during the holidays. Makes a nice Christmas aroma throughout the home.
Roll biscuits until flattened. Place in muffin tin. Brown ground meat. Add barbecue sauce and brown sugar. Spoon meat mixture into biscuits. Sprinkle cheese on top. Cook in a 400° preheated oven for 10 minutes or until biscuits are done and cheese is melted.
Mix all ingredients, except soup, and press in 9 x 13-inch pan. Chill several hours or overnight. Cut into squares; roll in flour and brown. Pour 1 can soup in pan; place browned meat squares on top of soup and pour other can of soup over top. Cover and bake at 350° for 1 hour.
Combine the first seven ingredients and beat for 2 minutes at medium speed. Pour into greased and floured pan (13 x 9-inch). Sprinkle chocolate chips and nuts on top. Bake in a 350° oven for 35 to 40 minutes.
Line a 9-inch pie plate with cookies; slice bananas on cookies. Mix instant pudding with 1 cup milk until thick. Add cup of Cool Whip. Pour over bananas. Top with remaining Cool Whip.
In kettle, put sugar and cocoa; mix well. Add oleo and milk; stir continually. Cook until it forms a soft ball in cold water. Put in peanut butter; continue to stir until melted. Set off the stove and add oats slowly. Mix well.
Combine coffee, sugar and salt in saucepan. Add water and mix well. Place over low heat and stir constantly until well mixed. Remove from heat; chill, then stir in milk. When ready to serve, pour into punch bowl. Spoon in ice cream; stir slightly. Pour in carbonated water. Makes 24 punch cup servings.
Cook corn meal and water, stirring until stiff and begins to roll into ball, about 6 minutes. Remove from heat; add milk, oil and onion. Stir until smooth. Gradually stir into beaten eggs in a 2-quart bowl. Measure flour by dip-level-pour method or by sifting. Blend dry ingredients. Add to corn meal batter; blend thoroughly. Heat fat (1-inch deep) to 375°. Drop batter by teaspoonfuls into hot fat. Fry 6 to 7 minutes. Drain. Makes 24 to 30.
Mix graham cracker crumbs, 1 stick margarine and sugar. Press evenly in a 9 x 13-inch pan. Beat together the confectioners sugar, egg whites and other stick of melted margarine. Spread over cracker crust. Cut bananas lengthwise and layer on crust. Layer drained pineapple on bananas. Cover with whipped topping and refrigerate. May top with sliced cherries or pecan halves.
Combine catsup, chili sauce, soy sauce, brown sugar, vinegar and water in a saucepan. Stir well. Cook over medium heat until it thickens. This can be made up and refrigerated for several days. Place ribs in oven at 250°. I use cookie sheets covered with aluminum foil. Cook at least 3 hours. Remove to the grill. Coat with sauce, using a pastry brush, until both sides are browned. Allow 30 minutes on the grill. Try to buy your ribs on sale since they are expensive. Bring them home and freeze them until you are ready to cook them. This amount will feed 6 to 8 hungry people.
Mix together egg yolks, cream cheese, vanilla and 1 c. sugar. Stretch 1 pkg. of crescent rolls to fill bottom of a 9 X 13-inch pan. Spread cheese mixture over rolls. Stretch second pkg. rolls over cheese mixture. Beat egg whites until frothy, then brush on top of rolls. Combine remaining 1/2 c. sugar, cinnamon and nuts. Sprinkle on top and bake at 350° for 30 minutes. Cut into squares.
Cook meat, onion, pepper and bouillon cube together until tender. Drain juice from meat into a bowl, then put meat, onion and peppers on bread. Put cheese on top of meat. Use the juice from the meat as a sauce to dip sandwich into. You can put mayonnaise or horseradish sauce on the bread. Enjoy.
Combine all ingredients in blender. Blend well. Yields 1 quart. Nice sipping dessert.
Melt marshmallows. Add milk, crumbled wafers, fruit and nuts. Pack in dish or box and refrigerate.
Preheat oven to 425°. Mix the milk, egg whites and corn syrup and blend with dry ingredients. Line muffin pans with paper baking cups and fill with batter. Bake 13 to 15 minutes; test for doneness with toothpick.
Preheat oven to 350°. Line two 15 1/2 x 10 1/2 x 1-inch jelly roll pans with aluminum foil. Prepare cake following package directions; divide into pans. Spread evenly. Cut through batter with knife or spatula to remove air bubbles. Bake for 15 minutes, or until set. Invert cakes at once onto clean, lint-free dish towels dusted with confectioners sugar. Remove foil. Roll up each cake with towel, jelly roll fashion. Cool completely. Unroll cakes and spread about 1 cup blueberry pie filling to within 1 inch of edges. Reroll and dust with 1/4 cup confectioners sugar. Very good. Makes 2 cakes.
Mix together the soup, margarine, celery, onion and salt. Add the Cheez Whiz, rice and broccoli. Bake 1 hour at 350° or until onions are tender. Buttered bread crumbs or crushed potato chips may be sprinkled over top before baking if desired.
Heat oven to 350°. Grease cookie sheet. In small bowl, combine flour, soda and salt; mix well. In large bowl, beat together sugar and shortening (or margarine) until fluffy; blend in egg, milk and vanilla. Add flour mixture; mix well. Stir in cereal. Drop by teaspoons onto prepared sheet. Bake for 10 to 12 minutes. Makes 3 dozen.
Cube pork loin in 1-inch cubes. Mix all ingredients well. Put in heavy plastic bag. Marinate 30 minutes or more. Thread pork onto 4 to 6 skewers (if using bamboo skewers, soak in water for 30 minutes to prevent burning). Grill over hot coals 10 to 12 minutes, turning often. Baste frequently with marinade. Serves 4.
Mix all ingredients in large mixing bowl. Bake at 350° for 35 minutes in an ungreased 9 x 13-inch pan. After cake is cool, ice cake with cream cheese or frosting.
Combine crushed fruit and yogurt. Fold in Cool Whip. Spoon mixture into a graham cracker crust. Freeze 4 hours, remove and place in refrigerator for about 30 minutes before serving. Store leftovers in freezer.
Combine mushroom soup, sour cream, water and dill weed in small bowl; blend well. Alternate layers of potatoes and soup mixture in a lightly greased 2-quart casserole. Cover. Bake at 375° for 45 minutes. Sprinkle pork chops or pork steaks with salt and pepper. Brown on both sides in small amount of oil in medium skillet. Drain on paper towels. Place chops on top of potatoes. Cover and bake an additional 30 minutes. Garnish with parsley, if desired. Makes 4 servings.
Shred apple in food processor. Quarter orange and combine with cranberries in processor. Blend apples, cranberries, coriander and sweetener. Refrigerate. Equals 1 fruit exchange.
Sift together dry ingredients. Cream margarine. Add sugar substitute, vanilla and egg, blending well. Add flour mixture and beat well. Stir in chocolate chips. Drop by teaspoonfuls onto a greased baking sheet. Bake 10 minutes at 375°. Serves 18 (2 cookies per serving).
Mix all ingredients except oleo in a bowl and fill pie crust. Dot with oleo, then cover with top crust. Bake at 375° for 1 hour or until done.
Cream butter and sugar. Beat in egg, molasses and dry milk. Blend in dry ingredients, mixing well. Roll dough into balls, then in sugar. Place on well-greased cookie sheet. Bake 8 minutes at 375°. Cool. Makes 5 dozen.
Sift flour 3 times. Beat egg whites, slightly and add tartar, vanilla and almond and beat until meringue holds soft peaks. Beat in sugar, 2 Tbsp at a time. Continue to beat, turning bowl until meringue holds. Sift 1/4 of flour over whites. Fold in remaining flour by fourths. Place in an ungreased tube pan.
Mix cheese, flour and small pinch of pepper. Add the stiffly beaten egg whites to first mixture. Fold in lightly. Dip out by teaspoons. Roll in small balls. Roll in beaten egg yolks, then roll in cracker dust. Fry in deep fat to light brown.