Crack Pretzels Bet You Cant Eat Just One Recipes

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CRACK PRETZELS - BET YOU CAN'T EAT JUST ONE



Crack Pretzels - Bet You Can't Eat Just One image

These are so addictive! I gave this recipe to some folks who now make 2 batches a week! This was given to me by Joyce, a co-worker. Note : Please use the large pretzels broken into pieces, these absorb the oil and flavor better then nuggets, or small twists. added: 10/29/08

Provided by Chef Shadows

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 ounce ranch dressing mix, hidden valley original Ranch dressing
16 hard pretzels, broken into pieces (1 whole bag)
3/4 cup oil, I use olive
1 tablespoon dried dill weed or 1 sprig fresh dill weed
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon kosher salt (optional)

Steps:

  • Preheat oven to 275°F.
  • Mix oil, garlic salt, onion salt, Hidden Valley dressing in a bowl with pretzels to coat pretzels.
  • Bake for 15-25 minutes at 250°F stirring several times.
  • Remove from oven to cool, stirring frequently until cool and well coated with the dressing.
  • I sometimes add extra kosher salt to this as well as some cayenne pepper for added zing.

Nutrition Facts : Calories 243.7, Fat 27.3, SaturatedFat 3.5, Sodium 1.4, Carbohydrate 0.6, Fiber 0.1, Protein 0.2

BET YOU CAN'T EAT JUST ONE SHRIMP



Bet You Can't Eat Just One Shrimp image

The perfect Spanish tapas! These disappear quickly at parties; there's something about the mix of flavors that becomes addictive. You control the heat: the more red pepper flakes you use, the spicier it will be! This hors d'oeuvre is best when it marinates at least two or three days.

Provided by FLKeysJen

Categories     Spicy

Time P1DT15m

Yield 10 serving(s)

Number Of Ingredients 11

1 1/2 lbs shrimp, peeled and deveined
1/4 cup fresh parsley, finely chopped
1/4 cup onion, finely chopped
1 cup celery, finely chopped
1/4 cup tarragon vinegar
1/4 cup white wine vinegar
1/2 cup olive oil
3 tablespoons Dijon mustard
2 teaspoons crushed red pepper flakes (1 tsp for wimps)
2 teaspoons salt
2 teaspoons pepper

Steps:

  • Place the shrimp in a pot of boiling salted water and cook only until they begin to curl into a "c" shape; drain and place in a large bowl that has a tight-fitting lid.
  • Combine the parsley, onion, celery, vinegars, olive oil, mustard, red pepper flakes, salt and pepper in a medium-size bowl and mix well. Pour over the shrimp.
  • Cover the shrimp and refrigerate for at least 24 hours. Stir the mixture every several hours.
  • Drain off the marinade and serve the shrimp in a shallow dish, accompanied by cocktail forks or toothpicks.

Nutrition Facts : Calories 152.2, Fat 11.7, SaturatedFat 1.6, Cholesterol 85.7, Sodium 910.8, Carbohydrate 2, Fiber 0.6, Sugar 0.5, Protein 9.7

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