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Cajun Saltine Cracker Recipe
Posted on 12/13/17 at 11:13 am
Posted on 12/13/17 at 11:13 am
At a recent party someone had these great Cajun seasoned saltine crackers that I could not stop eating. I have found a few recipes online, but I'm not sure if they are correct. (canola oil, dry ranch dressing mix, crushed red pepper flakes and garlic powder)
Looking to make a batch of my own and I appreciate any tips.
Looking to make a batch of my own and I appreciate any tips.
8
Posted on 12/13/17 at 11:29 am to jeghead08
That's pretty much the recipe. Some recipes have chili powder. I haven't seen them called "Cajun". I've seen them called Texas Firecrackers and even sold in grocery stores for ridiculous prices.
Posted on 12/13/17 at 11:43 am to Gris Gris
Yeah we call them firecrackers. They have the pre made mix in grocery stores.
Posted on 12/13/17 at 12:03 pm to Captain Crown
I posted this recipe a while back. It's from Instructables and it's in the recipe collection.
Fire Crackers
1 lb unsalted saltine crackers
1 cup canola oil
1 oz (1 packet) powdered ranch dressing mix
2 Tbs crushed red pepper flakes
1/2 tsp garlic powder
1. You have to find a suitable plastic container. Start searching all the food storage containers, Tupperware, Rubbermaid and zip lock tubs you have in your kitchen. You are looking for a short container that can hold as many crackers as possible, in a sealed location. A good lid/seal is important since it will get flipped over. Ideally this container will hold all 4 sleeves, but I have used 2 containers, so don't worry if you have to split it up.
2. The plan here is to line up the crackers on edge so they are loosely siting like they would in the sleeve and when the container has the lid on and is flipped over, all the crackers stay in place.
3. After selecting the correct vessel, take the crackers out of the sleeves and line them up in the container(s). See the picture for more help. Don't stack up, only 1 level.
4. Pour all the ingredients (except the crackers) into a bowl and stir. As you stir, pour the mixture over the crackers. Make sure to get the crackers in the corners and on the edges.
5. After you have run out of mixture, put the lid on the container(s) tight. Than flip the container(s) over. Every 5 minutes or so, flip the container over again. Again, and again for around 20 minutes. When your patience has run out, and you don't see liquid running down the sides of the container when you flip it over, you're done.
6. You can put leftovers in a zip lock bag, seal air tight, and they last about a week or so.
Source: Instructables
Fire Crackers
1 lb unsalted saltine crackers
1 cup canola oil
1 oz (1 packet) powdered ranch dressing mix
2 Tbs crushed red pepper flakes
1/2 tsp garlic powder
1. You have to find a suitable plastic container. Start searching all the food storage containers, Tupperware, Rubbermaid and zip lock tubs you have in your kitchen. You are looking for a short container that can hold as many crackers as possible, in a sealed location. A good lid/seal is important since it will get flipped over. Ideally this container will hold all 4 sleeves, but I have used 2 containers, so don't worry if you have to split it up.
2. The plan here is to line up the crackers on edge so they are loosely siting like they would in the sleeve and when the container has the lid on and is flipped over, all the crackers stay in place.
3. After selecting the correct vessel, take the crackers out of the sleeves and line them up in the container(s). See the picture for more help. Don't stack up, only 1 level.
4. Pour all the ingredients (except the crackers) into a bowl and stir. As you stir, pour the mixture over the crackers. Make sure to get the crackers in the corners and on the edges.
5. After you have run out of mixture, put the lid on the container(s) tight. Than flip the container(s) over. Every 5 minutes or so, flip the container over again. Again, and again for around 20 minutes. When your patience has run out, and you don't see liquid running down the sides of the container when you flip it over, you're done.
6. You can put leftovers in a zip lock bag, seal air tight, and they last about a week or so.
Source: Instructables
Posted on 12/13/17 at 12:19 pm to jeghead08
1 carton of saltines (I buy the little oyster crackers that come in a bag instead)
1 cup canola, olive or vegetable oil
1 pack Hidden Vallen Ranch Dressing Mix
1 cap full red pepper flakes
Mix everything except the saltines together, pour it over the crackers...... thats it.
ETA; These are the crackers I use.
1 cup canola, olive or vegetable oil
1 pack Hidden Vallen Ranch Dressing Mix
1 cap full red pepper flakes
Mix everything except the saltines together, pour it over the crackers...... thats it.
ETA; These are the crackers I use.
This post was edited on 12/13/17 at 12:22 pm
Posted on 12/13/17 at 3:05 pm to CHEDBALLZ
I like to make them with the oyster crackers sometimes, also.
Posted on 12/13/17 at 3:11 pm to Gris Gris
Make those , put Hoghead Cheese on.
Wife likes to make them with the round Saltines.
Wife likes to make them with the round Saltines.
Posted on 12/13/17 at 4:18 pm to jeghead08
My dad makes them all the time. He uses mini club crackers, croutons, cheezits, pecans, and whatever else he can find.
Posted on 12/13/17 at 7:55 pm to jeghead08
Find one of those big arse pickle jars and put them in that.
Posted on 12/13/17 at 8:33 pm to jeghead08
These were tres populaire in the late 70s, without the cayenne.....my granny used to make them with oyster crackers, hidden valley ranch packets, and dill for her bridge club. If you’re into flavored saltines, wrap each saltine in a partially cooked 1/2 strip of bacon and bake at 375 until bacon crisps.
An even simpler version is the famous Piedmont Club buttered crackers. Melt butter, dip saltines in butter, bake at 400 degrees for about 5 minutes.
An even simpler version is the famous Piedmont Club buttered crackers. Melt butter, dip saltines in butter, bake at 400 degrees for about 5 minutes.
Posted on 12/13/17 at 8:38 pm to jeghead08
make sure you use the little oyster crackers instead of saltines. so much better. impossible to stop eating them
Posted on 12/13/17 at 8:52 pm to jeghead08
I’ve heard it called CRACk
Posted on 12/13/17 at 9:50 pm to jeghead08
Hot crackers at our house. Love them with jambalaya or gumbo.
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