FOOTBALL CHEESEBALL WITH HERBED CRACKERS
Provided by Valerie Bertinelli
Categories appetizer
Time 3h
Yield 12 servings
Number Of Ingredients 15
Steps:
- Combine the cream cheese, Cheddar, hot sauce, Worcestershire sauce, garlic powder, onion powder and shallots in a large bowl. Beat with an electric mixer until thoroughly blended. Season with salt and pepper. Transfer to a large sheet of plastic wrap, cover with a second sheet of plastic wrap and form into a football shape. Wrap up in the plastic and refrigerate until firm, at least 2 hours and up to overnight.
- Preheat the oven to 350 degrees F.
- Combine the butter, rosemary and thyme in a small bowl and microwave until melted.
- Lay the crackers out on two baking sheets. Brush the tops with about 2 1/2 tablespoons of the herb butter. Bake until fragrant and a shade darker, about 10 minutes. Cool completely, then store in an airtight container at room temperature until ready to eat. (The crackers can be made up to 2 days ahead.)
- Toss the walnuts with the remaining herb butter and arrange on a baking sheet in a single layer. Bake until golden brown, about 8 minutes. Cool completely, then finely chop.
- Unwrap the cheese ball and cover completely with the walnuts. Transfer to a serving dish. Separate the string cheese into strands and arrange them to look like the laces on a football. Serve with the herbed crackers and crudites.
HERBED CRACKERS
Make and share this Herbed Crackers recipe from Food.com.
Provided by Dancer
Categories Breads
Time 34m
Yield 20 crackers.
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Place flour, salt, butter, herbs and pepper in bowl of food processor fitted with steel blade.
- Pulse until combined.
- With motor running, pour 1/4 cup water slowly into feed tube.
- Add a bit more if necessary until mixture begins to hold together but is not sticky.
- Process until dough forms ball.
- Roll dough out on lightly floured surface until very thin, less than 1/8 inch if possible.
- Transfer to ungreased cookie sheet, and prick all over with fork.
- Score lightly with sharp knife if you wish to break into rectangles later on.
- Or leave in free-form shape that you can break into shards.
- Bake 12 to 14 minutes, until lightly browned.
- Cool on rack and store in airtight container.
- Variations: Work small amounts of seeds, herbs or garlic into dough before rolling it out.
- For garlic crackers, add 1/8 teaspoon granulated garlic.
- Or create your own mixture.
SEASONED CRACKERS
Provided by Ree Drummond : Food Network
Time 35m
Yield About 35 crackers
Number Of Ingredients 4
Steps:
- Preheat the oven to 275 degrees F.
- Melt the butter in a saucepan and add the Italian seasoning and seasoned salt. Dunk the saltines in the mixture and place on a rack over a baking sheet. Bake for about 20 minutes.
VEGAN GARLIC HERB ALMOND FLOUR CRACKERS
Make crunchy, delicious crackers at home in 30 minutes! Naturally gluten free and vegan, and super simple to make!
Provided by Fooduzzi
Time 25m
Yield ~1 and 1/2 cups crackers
Number Of Ingredients 7
Steps:
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add almond flour, flax meal, granulated garlic, dried oregano, salt, and pepper to a mixing bowl. Mix to combine. Add water, and mix until the mixture becomes one wet ball of dough.
- Pour the dough out onto your parchment-lined baking sheet and shape into a flat circle. Add another sheet of parchment paper on top and roll the dough out into about 1/8-inch thickness.
- Remove the top sheet of parchment and cut your crackers - squares, triangles, circles, etc. -, and separate them so that none of the crackers are touching. I cut mine using a pizza cutter! Sprinkle with flaky salt if desired, and press it into the crackers slightly.
- Bake for 20-25 minutes, or until desired doneness - I really prefer these crackers on the lighter side. Allow your crackers to cool on the baking sheet, then move them to an air-tight container.
HOW TO MAKE CRACKERS
To make thin, crisp, and delicate crackers at home, all you need are a few simple ingredients and a little time. A great addition to any party.
Categories appetizers baking main dish snack
Time 1h
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450ºF. Line two large sheet pans with parchment paper. In a large bowl, sift flour, sugar, and salt. If using any additions, add them at this time. Add fat and water to flour mixture. Mix until combined; the dough will be tacky. Flour a cool work surface. Divide dough in two. Roll the dough halves to rectangles 1/8 inch thick. Brush dough lightly with olive oil. Cut dough into desired cracker shapes using a sharp knife or biscuit cutter. Prick the crackers with a fork. Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Be careful not to crowd the crackers. Bake in the oven 12-15 minutes or until golden brown. If the crackers along the edges bake faster, transfer them to a cooling rack and allow the remaining crackers to bake. Transfer crackers to cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.
HERB-SEASONED OYSTER CRACKERS SNACK
A crunchy, herbed flavor-filled snack! Prepare in less than 5 minutes; will be ready to eat in one hour. It's even better than any store-bought munchie! Eat this on movie night, or pack in lunches or for a camping trip. You can serve this at picnics, parties, gatherings, showers, weddings, etc: it goes a long way! This recipe is from a co-worker; I asked for the recipe after one bite of these seasoned crackers. Prep time includes 1 hour of marinating.
Provided by TheDancingCook
Categories Lunch/Snacks
Time 1h5m
Yield 2 bags of oyster small oyster crackers
Number Of Ingredients 5
Steps:
- Pour crackers into a 2 gallon, re-sealable baggie.
- Mix the first 4 ingredients and pour into cracker-filled baggie; shake to coat.
- Set for 1 hour, turning and coating.
Nutrition Facts : Calories 974.6, Fat 109.3, SaturatedFat 14.1, Sodium 0.8, Carbohydrate 2.2, Fiber 0.6, Sugar 0.3, Protein 0.6
HERBED CHEESE-AND-CRACKER BITS
This recipe comes from Paula Deen. Flavor delish and very easy to make. great cracker to accompany simple football game days.
Provided by Tearanii
Categories Lunch/Snacks
Time P1DT5m
Yield 18-20 serving(s)
Number Of Ingredients 6
Steps:
- Place the crackers in a large sealable freezer container.
- In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt.
- Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning.
- Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated.
- Let the mixture come to room temperature before serving.
- Store in the covered container in refrigerator.
Nutrition Facts : Calories 221.1, Fat 14.4, SaturatedFat 3.9, Cholesterol 4.3, Sodium 330.1, Carbohydrate 19.5, Fiber 0.8, Sugar 0.1, Protein 3.4
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.
FISH CHOWDER WITH HERBED OYSTER CRACKERS
Steps:
- To make the fish chowder:
- In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened.
- Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring, 30 seconds. Add clam juice, water, and cream and bring to a boil, stirring occasionally.
- While mixture is coming to a boil, peel potato and cut into 1/4-inch dice. Add potato to mixture and simmer chowder, uncovered, 12 minutes. Stir in fish and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon, and salt and pepper.
- Serve chowder with herbed oyster crackers.
- To make the crackers:
- Preheat oven to 350°F.
- In a small saucepan melt butter with thyme, rosemary, and salt and pepper to taste over moderate heat, stirring. Add crackers and toss to coat with butter. On a baking sheet arrange crackers in one layer and bake in middle of oven 10 minutes, or until deep golden.
- Makes 1 1/2 cups.
GLUTEN FREE HERBED CRACKERS
This simple recipe for herbed crackers uses gluten free sprouted whole grain for more nutrition and easier digestion.
Provided by Sarah Pope
Categories Snack
Time 3h50m
Number Of Ingredients 10
Steps:
- Mix flour with baking powder, herbs, and sea salt.
- Add melted butter and buttermilk and blend well by hand or with a mixer until a slightly stiff dough forms.
- Divide the dough into four equal parts. Roll out each quarter of the dough to 1/8 inch thickness on cookie sheet-sized pieces of unbleached parchment paper.
- Cut the dough into square-shaped crackers about 1x1 inch. Brush sprouted crackers with some more melted butter and carefully place parchment paper on a cookie sheet.
- When this process is complete for all 4 sections of dough (about 200 crackers), bake cookie sheets in a 300 F/ 150 C for 30 minutes.
- Reduce heat to 200 F/ 93 C and continue to bake for 3 more hours or until the herbed crackers are dry and crisp.
- Remove from the oven and cool. Store in airtight containers in the pantry or the refrigerator.
Nutrition Facts : ServingSize 8 crackers, Calories 150 kcal, Fiber 2 g, Carbohydrate 21 g, Protein 4 g, Fat 5.5 g, SaturatedFat 2.7 g, Cholesterol 13 mg, Sodium 50 mg, UnsaturatedFat 2.8 g
BAKED COD WITH GARLIC AND HERB RITZ CRUMBS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
- Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
- Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
- Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.
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