Cajun Saltine Cracker Food

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CAJUN CRACKERS



Cajun Crackers image

These crackers are so addicting, it 's hard to just eat one!

Provided by Cynthia Lancaster

Categories     Other Appetizers

Time 10m

Number Of Ingredients 7

1 box saltines
1 1/2 c canola oil
2 1/2 tsp crushed red pepper
2 tsp garlic powder
1 tsp black pepper
1 tsp cayenne pepper
1 pkg ranch style dressing mix

Steps:

  • 1. Mix all ingredients except the crackers in a large ziplock bag.
  • 2. Add all the crackers and rotate bag till well coated.
  • 3. Let stand overnight or at least 2 hours rotating the bag every now and then to make sure all the crackers are well coated.
  • 4. Serve with cheese ball, tuna salad, chicken salad or alone.
  • 5. Enjoy!!!

SALTINE CRACKER PUDDING



Saltine Cracker Pudding image

Comfort food at its best! Serve warm or cold, add raisins or dates, have fun with this easy and cozy recipe!

Provided by tignor

Categories     Desserts     Custards and Pudding Recipes

Time 25m

Yield 6

Number Of Ingredients 6

2 eggs, separated
½ cup white sugar
4 cups 2% milk
1 cup flaked coconut
2 cups crushed saltine crackers
1 teaspoon vanilla extract

Steps:

  • Beat egg yolks and sugar together in a bowl with an electric mixer until fluffy and pale yellow, 1 to 3 minutes. Heat milk in a large saucepan over medium heat, and whisk in the egg yolk mixture until smooth; boil for 1 minute. Mix in the coconut and cracker crumbs; bring to boil, reduce heat to low, and simmer the mixture until thick, about 5 minutes.
  • Beat the egg whites in a glass or metal mixing bowl with an electric mixer until they hold stiff peaks; gently fold into the coconut mixture, and mix in the vanilla extract. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts : Calories 327.9 calories, Carbohydrate 47.4 g, Cholesterol 75 mg, Fat 11 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 6.2 g, Sodium 375.4 mg, Sugar 29.1 g

CAJUN FIRE CRACKERS RECIPE - (3.8/5)



Cajun Fire Crackers Recipe - (3.8/5) image

Provided by TNTPayne

Number Of Ingredients 6

1 box saltine crackers (4 sleeves)
1 1/3 cup canola oil
1 tablespoon red pepper flakes
1 tablespoon cayenne pepper
1 packet dry ranch dressing mix
1 Tupperware Season-Serve® Container, Big Pickle Jar or 2.5 gallon ziploc bag

Steps:

  • In the Tupperware Season-Serve® Container add all of the ingredients except for the crackers. Close up the container and mix ingredients well by shaking the container. Add all 4 sleeves of Saltine Crackers and close the container. Turn the container over several times to coat crackers with the chile and oil mixture. Let the container rest for a couple of hours, turning the bag every 15 minutes or so. Even better the next day!

CRACKER CUSTARD



Cracker Custard image

Make and share this Cracker Custard recipe from Food.com.

Provided by Smilyn

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

3/4 cup sugar
2 eggs, beaten
1 (12 ounce) can evaporated milk (she uses PET Milk)
1 (5 ounce) can evaporated milk
2 1/4 cups water
2 tablespoons cold water
2 teaspoons cornstarch
1 teaspoon vanilla extract
1/2 lb saltine crackers (1/2 box)

Steps:

  • Stir in a large pot: sugar, eggs, all evaporated milk, and water.
  • On medium heat, let mixture cook until it steams.
  • Taste for sweetness, add more sugar if needed.
  • Add two teaspoons of corn starch to the 2 tablespoons of cold water and wisk.
  • Add the cornstarch water and vanilla to the milk mixture in the pot, bring to a boil.
  • Take off heat.
  • Crush cracker slightly, leaving some big chunks and add one pack of crackers at a time to milk mixture.
  • Mix well.
  • Add more crushed crackers if too soupy.
  • Once satisfied with the consistency, spoon into a casserole dish and spread even.
  • Store leftovers in fridge for upto a 5 - 7 days.
  • Note: She enjoys this slightly warmed and my husband enjoys it cold. I like condensed milk drizzled on top.

Nutrition Facts : Calories 396.2, Fat 12, SaturatedFat 4.8, Cholesterol 93.8, Sodium 516.1, Carbohydrate 60.9, Fiber 1.1, Sugar 25.3, Protein 11.1

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