Firehouse Crackers Recipes

Steps:

• 1. Whisk the oil ( must be Wesson canola oil; do not substitute), pepper, and dressing mix together. Whisk until mixed well.
• 2. Place crackers in a tupperware container.
• 3. Pour the oil mixture over the crackers.
• 4. Turn every 15 minutes until coated well. Then turn every few hours. Store in airtight container.

Steps:

• Line crackers on ends (like dominoes) in an air-tight container.
• In a small bowl, mix oil, dressing mix, peppers, and garlic powder.
• Stir until all ingredients are well mixed.
• Continue to stir to prevent the pepper from settling on the bottom of the bowl.
• Spoon mixture evenly over crackers, like drizzling icing on a cake.
• Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated.
• Store in a ziplock bag. Will keep for about a week -- if they last that long!

Steps:

• Place the vegetable oil, garlic powder, onion powder, black pepper, ranch dressing mix, and crushed red pepper flakes in a 2-gallon plastic zipper bag. Seal the bag and smoosh with your hands to thoroughly combine the oil and spices. Place the crackers into the bag, seal, and turn the bag over to cover the crackers with the spice mix. Let the bag sit for about 1 hour, then turn again. Repeat several more times until the crackers are well-coated with spice mix, and allow the bag to sit overnight. Remove crackers and serve.

Steps:

• Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper, then fit the sheet with a wire rack. Brush a 10-by-5-by-3-inch loaf pan with olive oil and place on rack; set aside. Place saltines in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. You should have about 1 cup crumbs. Transfer to a large bowl and add ground beef.
• On the large holes of a box grater, grate carrot (should measure 1 cup grated) and onion (about 2/3 cup grated). Drain excess juice from onion. Add carrot and onion to meat mixture, then grate garlic on the fine holes of the grater (1 teaspoon). Add to bowl along with parsley, eggs, 1/2 cup ketchup, Worcestershire, 1 tablespoon Dijon, salt and pepper. Use hands to combine thoroughly. Transfer to prepared loaf pan.
• Combine remaining 1/2 cup ketchup, 1 tablespoon Dijon and brown sugar in a small bowl. Stir until smooth and no sugar lumps remain.
• Spread mixture evenly over top of meatloaf. Place in oven, atop wire rack and bake until a meat thermometer inserted into the center reads 160 degrees, about 1 hour 30 minutes. Tent with foil if top begins to brown too quickly. Remove from oven and let cool 1 hour before slicing. Serve.

Steps:

• Arrange a rack in the center and preheat oven to 475ºF. Spray a 10x15-inch jelly-roll pan (not shiny) with nonstick cooking spray, and arrange crackers (about 40) in rows so that crackers are touching each other. One sleeve fits almost perfectly in this size pan.
• Sprinkle seasoning over crackers, then sprinkle with as many pepper flakes as you dare. About 5 flakes to a cracker is good. Finally, top evenly with grated cheese.
• Bake for 1 minute only. Turn the oven off. Leave in the oven overnight.The hot oven melts and browns the cheese, producing an even coating of crisp brown cheese. The fat from the cheese soaks inot the crackers and puffs them slightly. Leaving them in the oven dries them out well so that they are super crunchy. Break apart and eat or store. They keep well for several weeks sealed in an airtight tin.
• Note: From The Oregonian: The basic method, which we cribbed from an old recipe called Rooster's Famous Fire Crackers, calls for placing a layer of saltines on a baking sheet, sprinkling it with shredded cheese and spices, and baking briefly in a super-hot oven. The cheese melts, then crisps up as it cools. The spices -- any blend of you can dream up -- give it zing, and the results are addictive. After falling in love with Fire Crackers, we couldn't stop there. We tried different cheeses -- some mellow, some sharp -- and different spices, from barbecue rubs to lemon-dill. After lots of testing, we found a handful of great combinations, such as Smoky Cheddar and Barbecue, and Lemony Parmesan and Red Pepper. Don't wait for a party to try them.
• Note: Here are a few tips to remember as you make these snacks at home:.
• • Use any type of saltine cracker you like.
• • Finely shred the cheese using the small holes on the grater, so it melts into a uniform layer.
• • Don't be afraid to improvise; any kind of cheese/herb combo is fair game, though we especially like spice blends combining some heat and a bit of sweetness.
• Fire Cracker variations:.
• Make these versions using the accompanying basic recipe for Rooster's Famous Fire Crackers, or use them to inspire your own creations.
• Smoky cheddar crackers:.
• 6 ounces of smoked cheddar (shredded on the finest holes of a grater).
• 1 tablespoon barbecue seasoning blend (such as KC Masterpiece BBQ Seasoning).
• Spicy jack crackers:.
• 6 ounces pepper jack (shredded on the finest holes of a grater).
• 1 tablespoon Spicy Montreal Steak Seasoning (McCormick).
• Gouda and seed crackers:.
• 6 ounces gouda (shredded on the finest holes of a grater).
• 1/2 teaspoon dehydrated garlic flakes.
• 1/2 teaspoon dehydrated onion flakes.
• 1 teaspoon white sesame seeds.
• 1/2 teaspoon black sesame seeds.
• 1/2 teaspoon cumin seeds.
• 1 tablespoon pepitas (shelled pumpkin seeds).
• 1/2 teaspoon kosher salt.
• Lemon-parmesan crackers:.
• 5 ounces shredded parmesan cheese (shredded on the finest holes of a grater).
• Grated zest of 2 lemons.

Steps:

• 1. Into a gallon zip lock bag, put the dry dressing package, canola oil and red pepper flakes to taste. (The pepper flakes will stick to the side of the zip lock bag, so you may want to add a little more than what you think you need.) Zip the bag and mix the ingredients with your hands by squeezing the bag a few times. Add 4 sleeves of saltines. Toss gently to coat evenly. Every 15 minutes or so, toss bag gently for the next hour or until crackers are coated. Let set several hours or overnight. You may put into another zip bag or other airtight container.
• 2. NOTE: Try these with whole wheat or whole grain crackers. They are really good.

Steps:

• Wisk oil, pepper and dressing together. Pour over crackers that have been put into a large Tupperware container. Turn for about 15 minutes, slowly and carefully, then turn every few minutes or until coated. For a crunchier cracker they can be baked at 325F for 20 minutes or so.

Steps:

• Whisk the canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
• Divide the saltine crackers evenly into 2 1-gallon-sized sealable bags. Pour the oil mixture evenly over the crackers. Seal the bag and flip to allow the oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour. Remove the crackers from the bags and spread onto large platters. Allow to sit overnight before serving.