Cheesy Fire Crackers Food

CHEF JOHN'S CHEESY CRACKERS

Steps:

• Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
• Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
• Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
• Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
• Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.

KIDS CAN MAKE: HEALTHY CHEESY CRACKERS

Steps:

• Whisk together the egg white, vinegar and 3 tablespoons water in a small bowl; set aside. Refrigerate the egg yolk in a small bowl, covered, until ready to use.
• Pulse the flour, salt, mustard, paprika and turmeric in a food processor to combine. Add the butter, Cheddar and Parmesan, and pulse until the butter is completely broken up. Pour in the egg white mixture, and pulse until the dough comes together in a ball. (It's OK if it's a little wet.)
• Place the dough on a large piece of plastic wrap, and pat it into a 1/2-inch-thick square. Wrap it up, and refrigerate to chill and firm up the dough, about 1 hour.
• Position 2 oven racks at the top and bottom thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Roll the dough out on a large piece of parchment (to keep it from sticking to the counter) into a 10-inch square about 1/8 inch thick. (Dust the dough with flour if you find it too sticky.) Trim the edges to straighten the square, then cut it into 1-inch squares (a pizza cutter works great).
• Whisk 2 teaspoons water into the egg yolk. Brush the mixture over the tops of each cracker. Sprinkle each with the tiniest pinch of salt.
• Bake the crackers, 2 baking sheets at a time, until they are deep golden brown on the bottom, about 20 minutes, rotating the sheets about halfway through. Let the crackers cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
• Store the crackers at room temperature in an airtight container for up to 2 days, or freeze them for up to 1 week.

CHEESY CEREAL CRACKERS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Pulse the cereal squares in a food processor until very fine. Add the flour, Pecorino Romano and Parmesan and pulse a few more times to combine. Add the butter and pulse until combined. Turn on the food processor and add the olive oil and 1/4 cup of heavy cream, then add a tablespoon of heavy cream at a time until the mixture comes together into a dough.
• Dump the dough out onto a lightly floured surface and roll it out with a rolling pin (about 1/8 inch thick). Transfer to the prepared baking sheet and cut into squares with a pizza roller. Bake until golden, about 10 minutes.

ROOSTER'S FAMOUS FIRE CRACKERS

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.

QUICK CHEESY OYSTER CRACKER SNACKS

Steps:

• In a sauté pan add Oyster Crackers about 2 or 3 layers deep.
• Turn the flame on low.
• Spray the oil liberally on the surface of the crackers.
• Before the oil soaks in, liberally sprinkle the Cheddar powder and a little salt.
• "Flip"the crackers in the pan and repeat the last step about 3 or 4 times until they are well coated, tasting as you go, until they reach the flavor that you like.
• Caution: Be careful not to spray the oil into the open flame.
• When you reach the intensity of flavor that you like, remove from the flame and let cool or eat them warm-- ENJOY!
• If you like these-- try other flavors of popcorn seasonings.

CHEESY FOOTBALL CRACKERS

Steps:

• Cut each cheese slice into football shape with sharp knife; place 1 cheese slice on each cracker. Place cheese trimmings in resealable plastic bag and store in refrigerator for snacking or another use.
• Cut peppers into small pieces. Arrange on top of cheese to resemble the laces and seams of a football.

CHEESY CRACKERS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Combine milk, cornstarch, and seasoning in a saucepan over medium heat. Whisk constantly and bring to a simmer. Simmer for about 1 minute, then remove from the heat.
• Add Cheddar cheese and mix until smooth. Sift flour into the mixture a bit at a time and mix until you have a dough ball you can roll out.
• Roll out the dough on a sheet of parchment paper until as thin as you can. Cut dough into strips with a pizza cutter, and then into squares. Slide crackers and parchment paper onto a cookie sheet.
• Bake in the preheated oven until crispy, 20 to 30 minutes. Remove from the oven and allow to cool before serving.

FIRECRACKER CASSEROLE

Steps:

• In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt. , Transfer to a greased 13x9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese. , Bake, uncovered, at 350° for 25-30 minutes or until heated through.