Combine Hidden Valley dressing and dill weed with vegetable oil.
Toss with oyster crackers.
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.
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 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 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.
In 2-quart saucepan, strain 1 cup oyster liquor.
Add oysters, butter and pepper.
Over low heat, cook until oysters curl around the edges.
In a small saucepan, over medium heat, heat half and half and milk until tiny bubbles form around edges of saucepan. Add to oyster mixture.
Ladle soup into bowls. Garnish with oyster crackers.
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.
In a large saucepan, combine milk and half and half; heat slowly until just beginning to bubble.
In a medium saucepan, melt butter.
Add oysters and onion.
Cook over low heat for 8 to 10 minutes or until edges of oysters begin to curl.
Stir oyster mixture, parsley, salt, pepper and Worcestershire sauce into hot milk.
Heat gently, stirring frequently.
Be careful and do not boil.
Serve with oyster crackers.
Mix oil with dry ingredients.
Heat and mix well.
Pour over oyster crackers.
Toss with spatula every hour or so.
Melt butter in frying pan over low heat.
Add oysters until they curl.
In a separate pan, combine milk and half and half. Scald it and combine with oyster mix after they curl.
Garnish with paprika and serve with oyster crackers.
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.
Melt butter in heavy saucepan.
Add oysters and cook over low heat until edges curl.
Slowly add the half and half and heat gently.
Do not boil.
Season with salt and pepper to taste. Serve steaming hot with oyster crackers.
Seasoning is very important to this stew.
Salt and pepper should be added according to personal taste.
Flavor improves if allowed to stand for 10 to 15 minutes.
Reheat gently.
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.
one. Add the clams, along with any surplus juice. Cook until
Add milk, butter and oysters with their juice to a double boiler or a large pot that fits inside of another pot. Fill the bottom pot as full of water as you can without it running over.
Add a little celery salt, salt and pepper and then heat on low. Cook very slowy so the milk won't boil (I start at 1 pm. for dinner at 6 pm). Every now and then stir. After a few hours, do a taste test to adjust seasonings.
Serve with oyster crackers.
Mix salad oil, dill weed and dressing with whisk until well blended.
Add oyster crackers.
Stir every 20 minutes for 1 hour.
Mix Wesson oil and dressing mix together.
Add garlic powder, dill weed and lemon pepper to mixture.
Pour the mixture over unsalted oyster crackers in a large container with a seal-tight lid.
Stir.
Shake the mixture every 30 minutes for 2 to 3 hours.