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Open Roads Forum  >  Camp Cooks and Connoisseurs

 > cajun crackers (repeat)

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Cajun Cook

Eunice La.

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Joined: 11/27/2003

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Posted: 09/13/04 10:18am Link  |  Print  |  Notify Moderator

OK you will make these and eat them nonstop!!!
I am not kidding about this.


1 1/3 cup canola oil
1 package dry ranch dressing
2 tbsp. red pepper flakes
1 box unsalted crackers

In a large sealable container, stand the cracker up on edge.
Mix the ingredients together in a bowl real well.
Pour over the crackers.
Seal the container lay on its side and roll every so often,
Kinda like you did with the pickles. Don't shake them.
(If you dont know about the pickles, check the archives for them).
Roll until all the oil is absorbed by the crackers.
Give it about 24 hours and try to stop eating them.

whimstock

Beautiful El Paso, Texas

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Posted: 09/13/04 11:34am Link  |  Print  |  Notify Moderator

Okaaaaay.....do these crackers end up soggy or crisp?!?!?
Sounds like a really interesting and easy recipe, but....





Happy and Jeanie

We always have time for the things we put first.


Cajun Cook

Eunice La.

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Joined: 11/27/2003

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Posted: 09/13/04 04:52pm Link  |  Print  |  Notify Moderator

Follow the recipe to the letter and mine have always come out perfect. Danny

Cajun Cook

Eunice La.

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Posted: 09/13/04 04:52pm Link  |  Print  |  Notify Moderator

Crispy.

Leno

Tx. and Fl.

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Joined: 06/29/2004

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Good Sam RV Club


Posted: 09/15/04 10:43am Link  |  Print  |  Notify Moderator

What kind of crackers do you use?





Chemgoddess1

Suburbs of Cleveland, Ohio

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Posted: 09/15/04 01:48pm Link  |  Print  |  Notify Moderator

I have done a similar recipe minus the red pepper flakes and using oyster crackers. In that recipe you bake the oyster crackers for a short bit to "re-crisp" them. YUM



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Cajun Cook

Eunice La.

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Joined: 11/27/2003

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Posted: 09/15/04 06:59pm Link  |  Print  |  Notify Moderator

Unsalted (premimum brand) tops crackers. You might try something different and they might work fine. I use Pre. brand unsalted tops.
Experiment with it and let me know. Danny

Cajun Cook

Eunice La.

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Joined: 11/27/2003

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Posted: 09/15/04 07:01pm Link  |  Print  |  Notify Moderator

Chemgoddess1, you gotta use the red pepper flakes otherwise it aint a cajun crackers.Danny

whimstock

Beautiful El Paso, Texas

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Posted: 09/15/04 08:29pm Link  |  Print  |  Notify Moderator

I am glad to see this thread still going........one more question: do you not bake these at all?!?!? I agree about the red pepper. ;-)

Cajun Cook

Eunice La.

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Joined: 11/27/2003

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Posted: 09/16/04 04:37am Link  |  Print  |  Notify Moderator

No baking at all. Just put it all in a large container pour the stuff on it and roll till all the liquid is absorbed. It looks like a lot of liquid but it will work. Give it 24 hours and they will be perfect. Danny

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