Combine oil, seasoned salt, dressing mix and dill weed.
Mix well.
Put oyster crackers in large bowl with lid.
Pour mixture over oyster crackers and shake well.
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 first 4 ingredients in large bowl.
Add crackers, tossing well.
Drizzle oil over cracker mixture and stir well. Place mixture in large paper bag; fold to close and let stand 2 hours, shaking bag occasionally.
Store in airtight container.
Pour crackers into a 2 gallon, re-sealable baggie.
Mix the first 4 ingredients and pour into cracker-filled baggie; shake to coat.
Set for 1 hour, turning and coating.
epper, granulated garlic, onion powder, seasoned salt, and white pepper until
Place oyster crackers in a big Tupperware bowl.
Mix all the other ingredients with the oil and stir; then pour over oyster crackers and place in refrigerator, stirring once every 6 hours. Eat.
Mix oil, garlic salt, dill seed,
and salad dressing mix. Pour over oyster crackers. Let stand 1 hour. Stir and enjoy!
Warm oil; add other ingredients (not oyster crackers).
Stir. Pour over oyster crackers and mix.
Mix and blend first 4 ingredients and blend well.
Pour over the two packages of oyster crackers.
Mix well and place in air-tight container for storage.
Mix oil and dry ingredients.
Pour over oyster crackers; blend well. Dry on paper towels.
Pour oil over oyster crackers in large bowl; mix well. Scatter dry salad dressing mix, dill weed, garlic powder and lemon pepper over crackers and mix well.
Mixture will look very oily. Let set.
Crackers will absorb all the oil.
Do not bake.
Store covered.
Keeps well.
Mix oil, dill weed, garlic powder and Hidden Valley Ranch dressing.
Mix together half of the oyster crackers and half of the dressing mixture.
Put in a plastic bag.
Repeat with remaining half.
Store in refrigerator.
Mix oil, dill weed, Greek seasoning and Ranch dressing until all is mixed well, then add oyster crackers and mix until all the oil is absorbed.
In a fairly large bowl, mix all the spices with the oil. Add oyster crackers and stir well. Spread out in jelly roll or other large pan with sides. Bake at 250\u00b0 for 15 to 20 minutes, stirring a couple of times. Cool and eat.
Mix all dry ingredients.
Add to oyster crackers.
Dribble oil until all is used.
Let set 8 to 10 hours and stir occasionally, about every 2 hours.
Mix oil, dill, lemon pepper, garlic and Ranch dressing together.
Stir in oyster crackers.
Lay out on cookie sheet. Bake at 275\u00b0 for 20 minutes.
Place oyster crackers, pretzels and nuts in a large bowl.
Set aside.
Mix oil, garlic salt, dill weed and Ranch dressing well. Pour over snacks and mix well.
Can be kept in container for a long time.
Great for parties and the holidays.
Mix together and pour over 2 (12 ounce) packages of oyster crackers.
Mix and set for 24 hours.
Oil will not make crackers soggy.
A great snack when friends come over.
Mix the dry ingredients.
Add the oil.
Stir in the oyster crackers.
Let sit uncovered until the oil is absorbed.
Great boat snack.
Bring first six ingredients to boil and pour over oyster crackers.