RECIPE: Rec: Alabama Fire Cracker (On my list, next time I make Chili....Speaking of Chili....

RECIPE:
B

barb_b

Well-known member
Mar, thinking of you today! I believe this is your big chili day! Not sure what the weather is in Fla, but today is a Great day for chili in NJ (Dark and rainy) Let us know how everything worked out!

Alabama Fire Crackers

"Saltine crackers soak in spices overnight, including plenty of hot red chili flakes, until they are mighty hot. Serve with chili."

INGREDIENTS:

1 2/3 cups vegetable oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

2 (1 ounce) envelopes ranch dressing

mix

3 tablespoons crushed red pepper flakes

1 (16.5 ounce) package multigrain saltine

crackers

DIRECTIONS:

1. Place the vegetable oil, garlic powder, onion powder, black pepper, ranch dressing mix, and crushed red pepper flakes in a

2-gallon plastic zipper bag. Seal the bag and smoosh with your hands to thoroughly combine the oil and spices. Place the crackers into the bag, seal, and turn the bag over to cover the crackers with the spice mix. Let the bag sit for about 1 hour, then turn again. Repeat several more times until the crackers are well-coated with spice mix, and allow the bag to sit overnight. Remove crackers and serve.

http://allrecipes.com/recipe/alabama-fire-crackers/detail.aspx

 
Have you made these? Question:

Don't these need to be heated or baked or something? I am sorry but when I read the recipe, I kept looking for heating/baking instructions and my stomach is hurting just thinking about eating crackers soaked in oil; it just seems weird. . .

I'm not trying to be obnoxious. . . Thank you.

 
Mistral, I have not made them. I was searching for a different appetizer for an upcoming

party and stumbled on them. (Sorry if I was not clear, that was why I mentioned they were on my list. Should have spelled out my to try list).

I rec'd a PM suggesting they are quite good, and was suggested to try with oyster crackers. Will let you know if I try them. They seem to have good reviews. BUT, agree, I was surprised that they were not baked. I did make the rooster crackers, and while I liked them, they almost got too crunchy. I believe there were actually 2 versions on allrecipes all w/ lots of reviews, the only difference was the spice mixture.

 
In reading some of the reviews, they echo mistral's point. One reviewer said her ...

...crackers were "dripping with oil". Many reviewers said they decreased the oil to 1/2 cup and it was still too oily for them.

99% of them loved the taste, but the oil was the issue.

Michael

 
I've had a version of these. A woman I used to work with made

them and they were just coated with oil and a whole jar of cajun spice mix. They were not baked. They were surprisingly good. She just put them in one of the tall round plastic snack-saver type containers with a wide mouth and just periodically rolled it around. They didn't taste oily to me, but they were very rich and very spicy.

 
The though of them dripping with oil just makes me wanna, well, you might be able to guess. . . (nt)

 
Marilyn, they are so delicious it is worth the fussy prep

I've made them many times and have finally got the technique of getting them out of the water just before they "collapse" and fall apart- down pat. I use a huge stainless bowl with ice and water so the ice doesn't get in the way. I sort of shake the water off as I put them on the baking pans. Then I brush with melted butter, sometimes garlic butter- sprinkle with whatever herbs I want (or not) then sprinkle parmesan cheese on them before baking. Sometimes I put a little cayenne on them. When they crisp in the oven (usually takes longer than you'd think), they come out a delicate brown and are so tasty! If you do them right nobody would ever guess you started with Saltines. and one tip here- use REAL Nabisco Saltines- don't use the bargain brand. They fall apart.

 
appetizer with saltines

Have you seen the Rooster's Firecracker recipe? I have made them several times and they are especially good with chili. Basically, you line up the crackers on a parchment lined baking sheet, sprinkle them with seasoning of choice (I use chipotle powder), cover them with good cheddar cheese, put the sheet in a hot oven for 1 minute then turn the oven off and leave them overnight.

 
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