Use a large ziplock storage bag. I use the 2 gallon size. Add the oil, ranch dressing mix, red pepper flakes and crackers. Tumble constantly for 15 minutes.
Spoon mix into cup; add hot milk and rum.
Stir until well blended. Garnish with whipped cream and cinnamon.
br>When the oil is hot add the steak and cook
onstick cooking spray, and arrange crackers (about 40) in rows so
Heat crackers in the microwave on 1/
epper, garlic powder, salt, and hot pepper sauce; beat to incorporate
Mix together, form loaf and cook at 350\u00b0 for 45 minutes to an hour.
Spicy/hot.
ake the aged-spicy paste, chop the Szechuan Spicy Bean Paste, soaked
Mix dressing mix and vegetable oil.
Put crackers into a large bowl; pour mixture over crackers.
Mix well.
Place on baking sheet in a 350\u00b0 oven; bake until crackers are golden brown. When cool, place in Ziploc storage bags.
Put all but shrimp in crock-pot and stir well. Cover and cook on high 2 to 3 hours or until rice is tender. Add shrimp and cook on high 15 to 25 minutes until shrimp are cooked through. Add file to pot or sprinkle in gumbo bowls or cups. Serve immediately with oyster crackers.
Stand each pack of crackers up in rows in
a 9 x 13 airtight rectangle container that is at least 2 inches deep.
The crackers should be tight so that they don't move around.
Whatever crackers won't fit in the rows, use on the sides to fill in the gaps so that all crackers are standing up nice and tight.
Mix oil, seasoning mix and pepper in a bowl, or shake in a jar.
Place crackers in a gallon-size Ziploc bag.
Pour oil mixture into bag and shake until crackers are well covered.
Drain crackers on paper towels and store in a clean Ziploc bag.
(These are incredibly good and stay fresh and crispy \"forever\", contrary to what you might think.)
Combine salad dressing mix, oil and spices.
Pour over crackers.
Stir to coat crackers.
Place in a pan.
Place in oven for 15 to 20 minutes at 250\u00b0.
Combine ketchup, brown sugar, vinegar, soy sauce, mustard, and garlic in the crockery pot.
Cover and cook on HIGH for 1 hour, stirring occasionally.
Add hot dogs; stir to coat with sauce.
Cover and cook on LOW for 1 1/2 hours, or until hot.
Serve hot, with toothpicks, from crockpot.
Combine Hidden Valley dressing and dill weed with vegetable oil.
Toss with oyster crackers.
onion, and tomato. Place split hot sausage on top, and close
In covered blender or food processor, combine V-8 juice, cucumber, lime juice and chili powder.
Blend until smooth.
Add ice cubes, one at a time, blending until ice is finely crushed. Serve immediately.
Mix together Crisco oil, dressing mix and dill weed.
Pour over crackers, stirring gently.
Cover in airtight container and keep stirred for about 2 hours or overnight.
Enjoy!
Heat oil in microwave about 1 minute. In large bowl, add spices and mix. Pour crackers into bowl and mix until oil is absorbed. These are great with chili.
Mix oil
with seasonings.
Add crackers and shake until covered thoroughly.