SPICY CRACKERS
I had these at a retirement party and had never seen saltines fixed this way. They are cheap, easy and yummy.
Provided by Ycooks2
Categories Lunch/Snacks
Time 1h15m
Yield 5 each, 33 serving(s)
Number Of Ingredients 6
Steps:
- Divide crackers into gallon baggies. Combine the rest of the ingredients in a bowl and whisk together. Divide mixture and pour into each baggie. Close baggie and agitate the crackers. Turn crackers in bag every 15 minute for about an hour.
Nutrition Facts : Calories 140.5, Fat 10.5, SaturatedFat 0.9, Sodium 147.8, Carbohydrate 10.5, Fiber 0.6, Sugar 0.2, Protein 1.4
SPICY CORNMEAL COD
These golden fillets are coated with a cornmeal-herb mixture and baked to crispy perfection.
Provided by Betty Crocker Kitchens
Categories Entree
Time 22m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 500°F.
- Cut fish fillet into 4x2-inch pieces. Mix remaining ingredients except eggs and butter. Dip fish into eggs, then coat with cornmeal mixture.
- Place fish on ungreased cookie sheet. Drizzle butter over fish. Bake 10 to 12 minutes, turning fish once, until golden brown.
Nutrition Facts : Calories 240, Carbohydrate 18 g, Cholesterol 135 mg, Fiber 1 g, Protein 25 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 360 mg
SPICY CORNMEAL CRACKERS
From the Baker's Dozen cookbook. Beautiful crackers! You may cook both sheets of crackers at once if you have 2 baking stones, however, halfway though the baking time, switch the sheets so that they bake more evenly. If you allow for the dough to chill for 1hr+ it may crack and need to sit for 10 minutes to lose its chill. Overmixing the dough will make your crackers tough, so be careful! Prep time does not include chilling.
Provided by Roosie
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In the bowl of a heavy-duty mixer use the paddle attachment to combine the water and oil.
- In another bowl, mix the flour, cornmeal, salt (not the coarse salt), and red pepper flakes.
- Turn the machine onto low and pour in flour mixture.
- Blend just until the dough comes together.
- By hand- mix flour, cornmeal, salt and pepper flakes in a large bowl.
- Mix oil and water in a separate medium bowl.
- Make a well in the flour mixture and pour oil/water into the center.
- Mix with a wooden spoon until just combined, as with muffins. (This may require some hand-kneading to combine thoroughly)
- On a lightly floured surface, pat dough into a flat rectangle.
- Wrap in plastic wrap and refrigerate for 30-60 minutes.
- Preheat oven to 500°F.
- If using baking stone (preferred method) place stone in oven about 45 minutes before baking to heat.
- Place the rack in the center of the oven.
- Line 2 large baking sheets with parchment.
- Remove from refrigerator and dough into 2 equal pieces.
- On a lightly floured surface roll dough into a 16x12 inch rectangle.
- (If dough "resists and retracts" let is rest and work with the other piece of dough) Transfer your rectangles to your baking sheet by lightly rolling them around your rolling pin then spreading them on the baking sheets.
- Poke each rectangle all over with a fork.
- If you would like consistent shapes, score lightly with a sharp knife.
- Mist with water and sprinkle with the course salt.
- Bake for about 10 minutes until dough is set- one sheet at a time.
- Transfer on the paper onto a rack to cool.
- Let cool completely, then break into irregularly shaped crackers or break at score marks.
- Store into an airtight container for up to 3 days.
SPICY OYSTER CRACKERS
Steps:
- Preheat oven to 300 degrees F.
- Combine spices together with oil and melted butter. Place crackers on a parchment-lined sheet pan. Pour spice mixture on top. Mix until well coated.
- Bake for 25 minutes, move crackers around gently with a spatula halfway through.
- Let cool on a wire rack. When completely cool, store in an airtight container.
SPICY POLENTA CRACKERS
Steps:
- In a food processor, fitted with the blade attachment, add the dry ingredients and pulse 3 times for 2 seconds each. Add in the half-and-half and the butter and pulse for 10 second intervals, 4 to 5 times, or until a dough starts to form. If the dough seems crumbly, and not binding, drizzle in a few drops of the water, a little at a time, until it binds.
- Turn out onto a lightly floured board and knead a few times. Divide in half, cover with plastic wrap and let rest at room temperature for 10 minutes.
- Preheat the oven to 375 degrees F.
- Put a silicone baking mat on your work surface and roll the dough into a rectangle, about 6 by 9 inches and 1/4-inch thick. Evenly trim the edges, adding back any trimmings to the second portion of dough. Cut 2-inch strips with a knife, but leaving the dough in place. Then cut diagonals to form triangular pieces, 2 inches on their long side. Repeat, gently transferring them to a baking sheet fitted with a silicone baking mat, spacing them 1-inch apart. Repeat with second half of dough.
- Bake for 9 to 12 minutes, checking carefully after 9 minutes. Crackers will start to turn golden.
- Remove from oven and let cool. Store tightly covered for up to 3 days.
SPICY CORNMEAL-CRUSTED CATFISH
Serve with a spoonful of tartar sauce and a lemon wedge on the side of each plate.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 7
Steps:
- On a baking sheet, mix together cornmeal, paprika, cumin, cayenne, 1 teaspoon salt, and 1/8 teaspoon pepper. Dredge fish in cornmeal mixture, turning to coat both sides.
- In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Place 2 catfish fillets in the skillet, skin side up. Cook until crust is browned and fish is firm, 6 to 8 minutes on each side. If crust is starting to turn too brown, reduce heat. Transfer fish to a plate; keep warm. Wipe out skillet with a paper towel. Repeat with remaining oil and fish.
Nutrition Facts : Calories 349 g, Fat 18 g, Protein 35 g
SPICY CHEESE CRACKERS
Making cheese crackers usually means it's party time at our families' houses. My brothers frequently try to sneak them behind our mom's back just to get a reaction out of her. -Donna Lindecamp, Morganton, North Carolina
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 32 crackers.
Number Of Ingredients 6
Steps:
- Place the cheese, flour, salt and pepper flakes in a food processor; process until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough cream to form moist crumbs. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. holiday-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Reroll scraps and repeat., Bake at 350° until golden brown, 13-17 minutes. Remove from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 76mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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