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Has anyone ever made seasoned crackers?
- Thread starter dawnnys
- Start date
melissa-dallas
Well-known member
I had a friend who used to make them by just dumping a jar of cajun seasoning and
some oil into a big plastic wide mouth canister with a bunch of saltines and then rolling the container around. They were surprisingly good. The "bet you can't eat just one" kind of good.
some oil into a big plastic wide mouth canister with a bunch of saltines and then rolling the container around. They were surprisingly good. The "bet you can't eat just one" kind of good.
Rec: Seasoned Oyster Crackers
* Exported from MasterCook *
SEASONED OYSTER CRACKERS
Amount Measure Ingredient -- Preparation Method
1/3 cup vegetable oil
1 ounce package powdered ranch salad dressing mix
1/2 teaspoon lemon pepper seasoning
11 ounces package oyster crackers -- about 6 cups
In a large bowl whisk together oil, dressing mix, and lemon pepper seasoning. Add oyster crackers and toss until coated well.
Spread oyster crackers on a double thickness of paper towels to absorb excess oil and let stand 30 minutes. Transfer crackers to an airtight container and let stand at room temperature at least 8 hours (to develop flavor) and up to 1 week.
Source:
"Epicurious Gourmet January 1998"
Yield:
"6 cups"
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* Exported from MasterCook *
SEASONED OYSTER CRACKERS
Amount Measure Ingredient -- Preparation Method
1/3 cup vegetable oil
1 ounce package powdered ranch salad dressing mix
1/2 teaspoon lemon pepper seasoning
11 ounces package oyster crackers -- about 6 cups
In a large bowl whisk together oil, dressing mix, and lemon pepper seasoning. Add oyster crackers and toss until coated well.
Spread oyster crackers on a double thickness of paper towels to absorb excess oil and let stand 30 minutes. Transfer crackers to an airtight container and let stand at room temperature at least 8 hours (to develop flavor) and up to 1 week.
Source:
"Epicurious Gourmet January 1998"
Yield:
"6 cups"
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This is the recipe I was thinking of making. Similar to yours, rhoward
except they are put in the oven.
Servings: 12
1 (1-ounce) envelope HV ranch salad dressing mix
1/4 teaspoon dried whole dillweed
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon garlic powder
2 (11-ounce) packages oyster crackers
1/2 cup vegetable oil
Combine first 4 ingredients in a bowl and add crackers, tossing well. Drizzle oil over cracker mixture. Stir well and place mixture onto a large cookie sheet; roast at 250F for about 20 minutes, stirring a couple of times. Cool slightly and serve warm. Addictive!!
except they are put in the oven.
Servings: 12
1 (1-ounce) envelope HV ranch salad dressing mix
1/4 teaspoon dried whole dillweed
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon garlic powder
2 (11-ounce) packages oyster crackers
1/2 cup vegetable oil
Combine first 4 ingredients in a bowl and add crackers, tossing well. Drizzle oil over cracker mixture. Stir well and place mixture onto a large cookie sheet; roast at 250F for about 20 minutes, stirring a couple of times. Cool slightly and serve warm. Addictive!!
Rooster's Firecracker (posted by Curious1) these are great!
may be a candidate for T&T?
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=120017
may be a candidate for T&T?
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=120017
These are my favorites. A little more work but well worth the time
SOUFFLÉD CRACKERS
Totally addicting - bet you can’t eat just one!
1 box Saltines (unsalted)
LARGE bowl of ice water
melted butter
garlic powder
Parmesan cheese
Cayenne pepper
Preheat oven to 375°. Use non-stick jelly roll pans, or grease regular pans.
Put 8 or 10 crackers into the water and soak for one minute, or until they start getting soft. Lift out and place on pans. Brush tops with melted butter and sprinkle garlic powder, Parmesan and a dash of Cayenne on each.
Bake until crisp -- 20 minutes or longer, depending on the oven. Cool and store in airtight container. Will keep for several weeks.
SOUFFLÉD CRACKERS
Totally addicting - bet you can’t eat just one!
1 box Saltines (unsalted)
LARGE bowl of ice water
melted butter
garlic powder
Parmesan cheese
Cayenne pepper
Preheat oven to 375°. Use non-stick jelly roll pans, or grease regular pans.
Put 8 or 10 crackers into the water and soak for one minute, or until they start getting soft. Lift out and place on pans. Brush tops with melted butter and sprinkle garlic powder, Parmesan and a dash of Cayenne on each.
Bake until crisp -- 20 minutes or longer, depending on the oven. Cool and store in airtight container. Will keep for several weeks.