ROSEMARY AND PEPPER CRACKERS
Provided by Valerie Bertinelli
Categories appetizer
Time 42m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Combine the flour, Parmesan, rosemary, pepper, cayenne and 1/2 teaspoon salt in a food processor; pulse to combine. Add the butter and pulse until incorporated. Add the 1/4 cup heavy cream and process until the dough forms a ball. If a ball does not form, add more heavy cream, one tablespoon at a time, and process until the dough comes together.
- Lightly flour a work surface. Pat the dough out in into a flat rectangle, then lightly flour the dough and roll it out until it is a little less than 1/4-inch thick and about 12-by-8-inches in size. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Sprinkle with 1/4 teaspoon salt, gently pressing the salt into the surface of the crackers.
- Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.
LEMON-PEPPER PARMESAN CRACKERS
Steps:
- In a bowl stir together the Parmesan, the flour, the zest, and 3/4 teaspoon of the pepper and with a pastry blender blend in the butter until the mixture resembles coarse meal. Make a well in the center, add the water and the lemon juice, and combine the mixture with fork until it just forms a dough. On a work surface knead the dough until it is just combined, transfer it to a sheet of wax paper, and using the wax paper as a guide form it into an 11- by 1 1/2-inch squared-off log. Chill the dough, wrapped in the wax paper, for 1 hour, or until it is firm enough to slice. (The dough may be made 2 days in advance and kept wrapped well and chilled.)
- Preheat the oven to 375°F. Cut the dough into 1/4-inch-thick slices, arrange the slices 1 inch apart on baking sheets, and bake them in batches in the middle of the oven for 10 minutes, or until they are golden around the edges. Transfer the crackers carefully with a spatula to a rack, let them cool, and sprinkle them with the additional pepper.
PARMESAN AND THYME CRACKERS
Provided by Ina Garten
Categories appetizer
Time 1h10m
Yield 30 to 36 crackers
Number Of Ingredients 6
Steps:
- Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
- Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
- Meanwhile, preheat the oven to 350 degrees F.
- Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.
RANCH OYSTER CRACKERS
These seasoned oyster crackers make an easy snack for any party occasion.
Provided by Jackie Smith
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- In a large bowl, combine the dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Add oyster crackers, and toss to coat. Spread evenly on a baking sheet.
- Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes. Remove from oven, and allow to cool before serving.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 16.2 g, Fat 7 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 1.4 g, Sodium 558.2 mg, Sugar 1 g
ROSEMARY-PARMESAN CRACKERS
This is a delicious, fast, and easy way to make a great appetizer anytime because you can make the dough up to 2 days ahead. I just keep some in the fridge. These crackers are fabulous with wine and great as a side for soup. The recipe was originally from a Williams-Sonoma handout.
Provided by CJ139022
Categories High In...
Time 4h10m
Yield 24 crackers, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, combine dry ingredients. Add the butter and pulse 10 times until it looks like coarse meal. Add cheese and pulse a couple times. Turn on the motor and add the cream in a slow steady stream. The dough will form into a ball. Take the dough out and roll it into a log a couple of inches in diameter. Wrap it in plastic and refrigerate for at least 3 hours and up to 2 days.
- Heat oven to 325°F; slice dough into 1/8" slices; bake on cookie sheet, covered in parchment paper, for about 20 to 25 minutes or until golden brown. Cool and eat.
- Variation: Cheddar-Cayenne; increase flour to 1 cup; substitute cheddar for Parmigiano-Reggiano and 1/4 tsp cayenne for rosemary.
- Black Pepper-Lemon: increase flour to 1 cup; substitute 1 1/4 tsp cracked pepper for ground pepper and add zest of 2 lemons; substitute asiago cheese for P-R cheese and reduce cream to 3 TBS.
Nutrition Facts : Calories 215.3, Fat 15.2, SaturatedFat 9.5, Cholesterol 43.5, Sodium 619, Carbohydrate 12.9, Fiber 0.5, Sugar 0.1, Protein 7
PARMESAN CREAM CRACKERS
Crackers can be made with just flour and water (as in water crackers, or matzo), but like almost everything else, they're better with richer ingredients. These are typically made with butter, oil, and milk or cheese, or both, along with flavorings like seeds, herbs and spices. I like a simple, flakey, buttery cracker, often with cheese. This could stem from my childhood addiction to Cheez-Its. Once you get the hang of it, which will take exactly one try, play around. You might skip the cheese and add freshly chopped rosemary or thyme to the dough. Swapping pepper for salt as a topping makes a difference. Or top with minced garlic or onion, sesame or poppy seeds, or whatever is on your favorite commercial cracker. In every case, you are going to make it better.
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 20m
Yield About 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
- Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
- Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 11 grams, Sodium 203 milligrams, Sugar 1 gram, TransFat 0 grams
PARMESAN CRACKERS
These are dainty little cheese crackers with a pungent, meaty, Parmesan edge. It is that extra step of browning the crackers in a hot oven that lends them so much character. It caramelizes the cheese, giving it an earthy, almost porcinilike intensity. That and using good Parmigiano-Reggiano are the secrets to success. The technique, no rolling pin necessary, is child's play. The result is resolutely adult -- especially when you serve them with wine.
Provided by Melissa Clark
Categories snack, crackers and chips, appetizer
Time 2h20m
Yield 40 crackers
Number Of Ingredients 3
Steps:
- In a food processor, combine ingredients, and pulse until dough comes together. Turn dough out onto a piece of plastic wrap, and form it into a log 1 1/2 inches in diameter. Chill until firm, at least 2 hours.
- Heat oven to 325 degrees. Grease two baking sheets. Cut log into 1/4-inch-thick crackers, and place them an inch apart on sheets. Bake until firm, about 12 to 13 minutes. Remove baking sheets from oven, and raise temperature to 500 degrees. When temperature comes up to correct heat, return sheets to oven, and bake for 3 minutes more, or until crackers are deeply golden brown all over. Let cool on a wire rack.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 39 milligrams, Sugar 0 grams, TransFat 0 grams
TASTY SEASONED OYSTER CRACKERS
A wonderful seasoned oyster cracker recipe similar to others, but with different quantities and ingredients. So great as a snack or on salads. My kids love them! Quick, easy, and tasty!
Provided by JulieCC
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 25m
Yield 32
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- In a large bowl, mix the canola oil, ranch dressing mix, dill, lemon pepper, granulated garlic, onion powder, seasoned salt, and white pepper until thoroughly combined. Gently mix the crackers with the seasonings, tossing to coat the crackers with the seasoned oil. Spread the crackers out onto a jelly roll pan in a single layer.
- Bake in the preheated oven until the crackers are very lightly browned at the edges, 15 to 20 minutes, stirring to bake other sides halfway through cooking. Allow to cool completely before storing in airtight canister or resealable plastic bag.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 20.5 g, Fat 8.4 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 0.9 g, Sodium 390.3 mg, Sugar 0.2 g
RANCH STYLE OYSTER CRACKERS
This crunchy baked seasoned cracker dish can be used as a side dish, a dressing or a stuffing.
Provided by Nina
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- In a mixing bowl, whisk together vegetable oil, ranch-style dressing mix, dill weed, lemon pepper and garlic powder. Pour this spice mixture over the crackers in a medium bowl, and stir until the crackers are coated. Arrange the crackers on a large baking sheet.
- Bake in the preheated 275 degrees F (135 degrees C) oven for 15 to 20 minutes.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 9.7 g, Fat 9.4 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 354.3 mg, Sugar 0.6 g
PARMESAN DIP
Categories Condiment/Spread Sauce Cheese Dairy Side No-Cook Quick & Easy Mayonnaise Parmesan Lemon Winter Sour Cream Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk together all ingredients in a bowl.
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- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.
- Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
- Meanwhile, preheat the oven to 350 degrees. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
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