DIY OYSTER CRACKERS RECIPE
Steps:
- Adjust oven rack to middle position and preheat oven to 375°F (190°C). Combine flour, salt, sugar, and baking powder into a medium bowl and whisk to combine. Add butter and using a pastry cutter or fingertips, work into flour until it resembles coarse meal. Add water and lightly knead dough until it comes together into a ball.
- Set dough on a lightly floured surface and cover with an overturned mixing bowl. Allow to rest for 15 minutes.
- Roll dough out on a well floured surface to a thickness of 1/8 inch. Cut dough into 1/2-inch squares, rectangles, or diamonds. Transfer to a parchment-lined baking sheet and space the shapes out as much as possible.
- Bake until crackers are showing color around the bottom edges, about 15 minutes. Turn oven off and crack the door open about 8 inches. Leave crackers inside to cool and continue to crisp, about 30 minutes. Remove from oven, season with salt, and allow to cool completely. Crackers can be stored in a sealed container for up to a week.
Nutrition Facts : Calories 185 kcal, Carbohydrate 28 g, Cholesterol 15 mg, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, Sodium 439 mg, Sugar 1 g, Fat 6 g, ServingSize 2 cups, UnsaturatedFat 0 g
FLAVORED OYSTER CRACKERS
These jazzed-up oyster crackers created by our Test Kitchen have such great flavor, we bet you'll have trouble not eating them all at once! With Parmesan cheese and seasoning from a soup mix, they're a sure-fire hit with any soup.
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 12 cups.
Number Of Ingredients 4
Steps:
- Place the crackers in a large bowl. Combine the oil, cheese and soup mix; pour over crackers and toss gently. Transfer to two ungreased 15x10x1-in. baking pans. , Bake at 350° for 5-7 minutes, stirring once. Cool. Store in an airtight container.
Nutrition Facts : Calories 301 calories, Fat 15g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 710mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
POLENTA CRACKERS WITH ROASTED WILD MUSHROOMS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the crackers: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Combine the flour, cornmeal, Parmesan, tarragon, cayenne and 1 teaspoon salt in a food processor and pulse to combine. Add the butter and pulse until incorporated. Add the heavy cream and process until the dough comes together. If the dough is too dry, add a little more cream, 1 teaspoon at a time, until the dough comes together.
- Lightly flour a sheet of parchment paper and place the dough on top. Shape the dough into a rectangle with your hands, then lightly flour the dough and roll it out with a rolling pin until it is a little less than 1/4 inch thick (about a 15-by-12-inch rectangle). Poke all over with a fork. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.
- For the mushrooms: Increase the oven temperature to 450 degrees F. Line a baking sheet with foil.
- Toss the mushrooms with the oil, 3/4 teaspoon salt and a few grinds of pepper on the prepared baking sheet. Roast, stirring once or twice, until tender and well browned, 20 to 25 minutes.
- In a small bowl, combine the lemon juice, tarragon and a pinch of salt and pepper. Transfer the mushrooms to a bowl and top with the tarragon-lemon juice mixture.
- Serve the crackers with the mushrooms on the side for topping.
SPICY RANCH OYSTER CRACKERS RECIPE
Steps:
- Place the crackers in a large gallon zip bag. Add in the ranch mix powder, crushed red pepper, and garlic powder. Shake the bag a little to distribute the seasoning.
- Pour the oil into the bag. Zip and gently shake the crackers around to coat them evenly in seasoning. Allow the oyster crackers for rest for 30 minutes in the seasoning. (For saltines, it's best to let them rest in the oil and seasoning for at least 3 hours, or even overnight!)
- Preheat the oven to 250 degrees F. Set out 2 large rimmed baking sheets. Spread the oyster crackers over the surface of the baking sheets.
- Bake for 18-20 minutes. Cool completely before placing in an airtight storage container.
Nutrition Facts : ServingSize 1 oz, Calories 202 kcal, Carbohydrate 22 g, Protein 3 g, Fat 12 g, SaturatedFat 8 g, TransFat 1 g, Sodium 315 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
RANCH STYLE OYSTER CRACKERS
This crunchy baked seasoned cracker dish can be used as a side dish, a dressing or a stuffing.
Provided by Nina
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- In a mixing bowl, whisk together vegetable oil, ranch-style dressing mix, dill weed, lemon pepper and garlic powder. Pour this spice mixture over the crackers in a medium bowl, and stir until the crackers are coated. Arrange the crackers on a large baking sheet.
- Bake in the preheated 275 degrees F (135 degrees C) oven for 15 to 20 minutes.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 9.7 g, Fat 9.4 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 354.3 mg, Sugar 0.6 g
RANCH OYSTER CRACKERS
These seasoned oyster crackers make an easy snack for any party occasion.
Provided by Jackie Smith
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- In a large bowl, combine the dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Add oyster crackers, and toss to coat. Spread evenly on a baking sheet.
- Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes. Remove from oven, and allow to cool before serving.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 16.2 g, Fat 7 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 1.4 g, Sodium 558.2 mg, Sugar 1 g
LAVENDER SCENTED AND INFUSED VODKA
An easy and stunning flavoured vodka to make at home. I always try to make a least one bottle when I harvest my fresh lavender, as it works so much better with fresh lavender rather than dried lavender. I sometimes add a couple of strips of orange peel for a more subtle and complex flavour. This lavender scented vodka is excellent in Martinis! Make sure your lavender is free of insects and pesticides, just give the stems a gentle shake outside before using. I have also used this lavender vodka in poached fruit, as well as a splashing some of over poached salmon - absolutley divine!
Provided by French Tart
Categories Beverages
Time P14DT5m
Yield 1 Bottle
Number Of Ingredients 3
Steps:
- Pour one bottle of vodka over a bunch of fresh lavender - I keep old and decorative bottles for this purpose! (Kilner jars are also good for this).
- Add the orange peel if using.
- Store in a dark and cool place - or in the fridge - for about 2 weeks before using.
- Ready to use when the vodka smells and tastes of lavender.
- Strain into a fresh bottle or jar and use for Martinis and simple vodka based cocktails.
Nutrition Facts : Calories 1637.6, Sodium 7.1
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- Whisk together oil, ranch dressing, garlic salt or powder and dried dill. In a large bowl, toss well with oyster crackers. Spread crackers onto a large baking sheet and place in oven.
- Bake for 15 minutes, stir, bake another 15 minutes and remove from oven. Allow to cool then enjoy! Store in a sealed container.
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