Firehouse Crackers Recipes

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FIREHOUSE CRACKERS



Firehouse Crackers image

These crackers are great! They are a hit with my kids. I first ate them at the camp when we had a cookout, but a friend at work named Dee Arceneaux gave me the recipe. The original recipe called for 3 tablespoons of crushed red pepper flakes. This was much too hot for me and my family. Adjust the heat for your taste.

Provided by Joyce Lowery

Categories     Crackers

Time 20m

Number Of Ingredients 4

1 box saltine crackers
1 1/2 c wesson canola oil
1 Tbsp crushed red pepper
1 pkg hidden valley buttermilk dressing mix

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.

FIRE CRACKERS



Fire Crackers image

Seasoned saltine crackers that are simple to make and add a special touch for your dips and spreads at parties. I have had these on several occasions at bachelorette parties and babies showers but was never given the recipe. My sister had them recently at a birthday party, got the recipe, and passed it on to me. Unfortunately, I don't know who to credit for this, but it's certainly a keeper!!! Was initially concerned about the amount of oil, but hey, it's party food, RIGHT? I have used whole wheat crackers and different kinds of dip/dressing mixes successfully so have fun and get creative!

Provided by CheCheCherie

Categories     Lunch/Snacks

Time 20m

Yield 24 serving(s)

Number Of Ingredients 5

1 lb unsalted saltine crackers (4 sleeves)
1 cup canola oil
1 (1 ounce) packet ranch dressing mix
2 tablespoons crushed red pepper flakes
1/2 teaspoon garlic powder

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!

Nutrition Facts : Calories 163.2, Fat 11.3, SaturatedFat 1.2, Sodium 145.1, Carbohydrate 13.7, Fiber 0.6, Sugar 0.1, Protein 1.8

ALABAMA FIRE CRACKERS



Alabama Fire Crackers image

Turn saltine crackers into a gourmet party snack. This recipe is cheap, delicious and requires no cooking! These are really great with chili.

Provided by I phill hungry

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 8h15m

Yield 30

Number Of Ingredients 7

1 ⅔ cups vegetable oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
2 (1 ounce) envelopes ranch dressing mix
3 tablespoons crushed red pepper flakes
1 (16.5 ounce) package multigrain saltine crackers

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.

Nutrition Facts : Calories 180.9 calories, Carbohydrate 12.5 g, Fat 13.9 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 320.2 mg, Sugar 0.1 g

ROOSTER'S FAMOUS FIRE CRACKERS



Rooster's Famous Fire Crackers image

'Originally developed at Roosters, a gourmet take-out, cookware shop, and cooking school in Greensboro, North Carolina, food scientist and best-selling cookbook author Shirley Corriher shared this recipe with us.' All the rage presently at CT Classic (you know who you are!). Copying here for posterity (and easier access). You can experiment with regular saltines, various seasonings and cheeses. Variations included in the instructions of this recipe.

Provided by evelynathens

Categories     Thanksgiving

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 sleeve keebler's zesta fat-free saltine
1 teaspoon seasoning, of choice (pueblo rub is suggested in original)
hot pepper flakes
10 ounces extra sharp cheddar cheese, grated fine (Cracker Barrel is suggested in original)

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.

TEXAS FIREHOUSE CRACKERS RECIPE



Texas Firehouse Crackers Recipe image

Provided by pitty_pat61

Number Of Ingredients 4

1 box saltine crackers
1 1/2 cups canola oil
3 Tbls crushed red pepper
1 pkg Hidden Valley Original Ranch Mix

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.

FIRECRACKER CRACKERS



Firecracker Crackers image

These spicy crackers are great with a salad, dips, or chili!

Provided by DOEYE

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 9h10m

Yield 30

Number Of Ingredients 5

1 ½ cups canola oil
2 tablespoons crushed red pepper flakes
1 (1 ounce) packet ranch dressing mix
1 tablespoon chili powder
1 (16 ounce) package Whole Wheat Saltine Crackers

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.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 11.2 g, Fat 13.3 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 222.8 mg, Sugar 0.3 g

FIRE CRACKERS



Fire Crackers image

These crackers are great with soup, stew or chili. My husband loves them with BBQ. The recipe is very easy to half if you don't want to make the whole thing, but I use the whole dry dressing package, anyway, but half the oil and 2 sleeves crackers, and red flakes to taste.

Provided by Donna Brown

Categories     Crackers

Number Of Ingredients 4

1 box Saltine Crackers
1 pkg dry Ranch dressing mix
1 c Canola Oil
1 - 2 Tbsp Red pepper Flakes

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.

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