Mix together salad dressing, cooking oil and dill weed.
Pour over oyster crackers.
Let sit in airtight container overnight.
Grab your small bowl and pour the vegetable oil in it.
Add the salt, black pepper, garlic powder, onion powder, sugar and Parmesan cheese, and dill weed to the oil.
Mix thoroughly with the whisk until well blended.
Pour the oyster crackers into the large mixing bowl.
Pour the oil and spice mixture over the crackers.
Mix together with a spoon until the crackers are well coated with the mixture.
Pour the seasoned crackers into the ziplock bag.
Let sit for at least one hour to allow flavors to blend.
Mix all together and stir into oyster crackers.
Stir about 5 times, once every hour.
Put in tight covered containers.
Combine salad dressing mix, oil, dill weed and garlic.
Pour over oyster crackers; stir to coat.
Place in warm oven 15 to 20 minutes.
Store in tight container.
Combine Hidden Valley Ranch dressing mix with 3/4 teaspoon dill weed and 1/4 cup oil.
Pour over 12 ounces oyster crackers; stir to coat.
Place in 250\u00b0 oven for 15 to 20 minutes.
Stir gently halfway through baking.
Combine dressing mix, dill weed, oil and oyster crackers. Stir to coat. Place on cookie sheet.
Place in a 250\u00b0 oven for 15 to 20 minutes. Stir gently halfway through baking.
Cool and store in covered tin or large Ziploc bag.
In a 1 pint tightly closed jar, vigorously shake until blended, Ranch dressing mix, oil and dill.
Place oyster crackers in large Tupperware bowl.
Pour dressing mix over crackers and stir until thoroughly coated.
Place in a 9 x 12-inch cake pan or roaster and place in warm oven (250\u00b0) for 15 to 20 minutes.
Stir gently 1/2 way through baking.
Allow to cool and store in tightly sealed container.
Mix first 4 ingredients, then pour over oyster crackers and stir to coat.
Place on cookie sheet.
Bake at 275\u00b0 for 15 to 20 minutes.
Heat oil in heavy pan to hot, not boiling.
Remove from heat and add garlic powder, dill weed and dressing mix.
Stir until dissolved.
Stir in oyster crackers until all moistened.
Transfer to large bowl.
All moisture will disappear.
Store covered.
Spread crackers in large roasting pan.
Mix all ingredients. Pour over crackers and mix well.
Bake at 200\u00b0 for 1 hour.
Mix every 15 minutes.
Let cool.
Store in tight container.
Will last up to 2 weeks.
Makes great snacking!
Warm oil and pour over crackers; toss with hands.
Pour over dry ingredients.
Toss altogether until well coated.
Store in covered container.
Carefully open inner plastic bag of oyster crackers.
Place crackers in a large bowl.
Mix dressing, oil, dill weed and garlic powder in small bowl.
Mix well.
Pour over crackers.
Return crackers to original plastic bag and box.
Serve.
Combine all ingredients, except oyster crackers.
Place oyster crackers in large Ziploc bag.
Pour dressing mixture over crackers and shake gently.
Let set for a day or two, shaking gently several times.
Carefully open the bag of oyster crackers and add the melted butter, garlic, parsley, and salt right to the bag, fold up and shake to coat all the crackers.
Place crackers on your baking stone or cookie sheet, and broil the crackers for 5-10 minutes, or to your liking!
Enjoy!
Pour oyster crackers in a large bowl.
Add the package of dry Ranch dressing.
Pour the whole bottle of oil over the crackers and dressing.
Mix very well. Eat!
Mix all ingredients (except crackers), stir and let sit for 2 to 5 minutes.
Add oyster crackers, mix until fully coated.
Spray cookie sheet pan with oil spray.
Lay crackers in one layer.
Cook in oven at 250\u00b0 for 15-20 minutes.
Mix all spices and dry salad dressing mix into the oil and stir well.
Place oyster crackers in large shallow pan.
Pour seasoned oil over crackers and stir well.
Continue to stir occasionally as crackers are baked at 250 degrees for one hour. Crackers will absorb oil.
Store in an air-tight container.
Stir ingredients and oyster crackers.
Keep covered to store.
Mix and pour over oyster crackers.
Bake at 250\u00b0 for 20 minutes.
Preheat oven to 275\u00b0.
Pour oyster crackers into a large bowl. Combine vegetable oil, Ranch dressing and seasonings in small bowl. Mix well.
Pour over crackers.
Toss until crackers are coated. Spread on flat cookie sheet.
Bake 15 to 20 minutes.
Cool.
Store in airtight container.