Type what you have

Ingredients

• ✓ oyster cracker
• vegetable oil
• ranch dressing mix
• dill weed
• lemon pepper
• garlic powder

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Whisk together oil, ranch-style dressing mix, dill weed, lemon pepper, and garlic powder in a small bowl until well combined. Pour over crackers in a medium bowl; stir until crackers are coated. Spread crackers evenly onto a baking sheet.
3. 3 Bake in the preheated oven for 15 to 20 minutes.

By Nina

Ingredients

• ✓ oyster cracker
• vegetable oil
• ranch dressing mix
• dill weed
• lemon pepper
• garlic powder

Instructions

1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Mix vegetable oil, dressing mix, dill weed, lemon pepper, and garlic powder together in a large bowl.
3. 3 Add oyster crackers; toss to coat. Spread evenly on a baking sheet.
4. 4 Bake in the preheated oven until lightly browned, 15 to 20 minutes; stir gently after 10 minutes of baking.
5. 5 Remove from the oven and allow to cool for 10 minutes before serving.

By Jackie

Ingredients

• ✓ oyster cracker
• vegetable oil
• salt-free seasoning blend
• dill weed
• cayenne pepper
• ranch dressing mix
• cheese puff
• savory snack mix
• toasted cereal
• pretzel

Instructions

1. 1 Whisk oil, seasoning blend, dill, and cayenne pepper together in a microwave-safe bowl. Microwave on medium (50%) power for 3 minutes. Whisk in ranch mix until blended.
2. 2 Place cheese puffs, savory snack mix, pretzels, and oyster crackers into a large container or paper bag. Pour oil mixture in, a little at a time, stirring to evenly distribute.

By MBD

Ingredients

• ✓ oyster cracker
• bacon
• celery
• onion
• flour
• potato
• clam juice
• milk
• clam
• salt
• white pepper

Instructions

1. 1 Heat a 3-quart saucepan over medium heat. Cook and stir bacon in the hot saucepan until crisp, about 5 minutes; remove to paper towels to drain.
2. 2 Cook and stir celery and onion in drippings in the saucepan until softened, about 5 minutes. Stir in flour; cook 1 minute.
3. 3 Add potatoes, clam juice, milk, and clams with their liquid. Bring to a boil, then reduce heat to low and simmer for 10 minutes to blend flavors. Season with salt and white pepper.
4. 4 Ladle soup into bowls, garnish with bacon, and serve with oyster crackers.

By Cans Get You Cooking

Ingredients

• ✓ oyster cracker
• butter
• garlic
• shallot
• dry sherry
• dry white wine
• oyster
• oyster liquor
• milk
• heavy cream
• flat-leaf parsley
• sea salt
• paprika

Instructions

1. 1 Stir butter and garlic in a stockpot over medium heat until butter begins to brown. Remove garlic and discard.
2. 2 Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
3. 3 Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
4. 4 Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
5. 5 Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

By Madden Surbaugh

Ingredients

• ✓ oyster cracker
• vegetable oil
• ranch dressing mix
• lemon pepper
• dill weed
• garlic salt

Instructions

1. 1 In a large bowl, toss together the crackers and oil until completely coated. Add dressing mix, lemon pepper, dill and salt and toss until evenly covered. Store in a zip lock bag or other air tight container.

By Billie

Ingredients

• ✓ oyster cracker
• ranch dressing mix
• garlic powder
• dill weed
• vegetable oil

Instructions

1. 1 Mix together ranch dressing mix, garlic powder, dill and vegetable oil. Add crackers and mix gently until the crackers are coated with the mixture. Stir every 10 minutes for 1 hour. Store in an airtight jar.

By JODI

Ingredients

• ✓ oyster cracker
• corn and rice cereal
• pretzel
• cheese-flavored cracker
• peanut
• vegetable oil
• ranch dressing mix
• garlic powder

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Combine cereal, pretzels, cheese-flavored crackers, oyster crackers, and peanuts in a large bowl.
3. 3 Whisk vegetable oil, ranch dressing mix, and garlic powder together in a small bowl. Pour over cereal mixture and stir until coated. Arrange on a large baking sheet.
4. 4 Bake in the preheated oven, stirring gently halfway through, until toasted and fragrant, 15 to 20 minutes.

By Des

Ingredients

• ✓ oyster cracker
• canola oil
• ranch dressing mix
• dill weed
• lemon pepper
• garlic
• onion powder
• seasoned salt
• white pepper

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 In a large bowl, mix the canola oil, ranch dressing mix, dill, lemon pepper, granulated garlic, onion powder, seasoned salt, and white pepper until thoroughly combined. Gently mix the crackers with the seasonings, tossing to coat the crackers with the seasoned oil. Spread the crackers out onto a jelly roll pan in a single layer.
3. 3 Bake in the preheated oven until the crackers are very lightly browned at the edges, 15 to 20 minutes, stirring to bake other sides halfway through cooking. Allow to cool completely before storing in airtight canister or resealable plastic bag.

By JulieCC

Ingredients

• ✓ oyster cracker
• sriracha sauce
• honey
• butter
• canola oil
• lime zest
• lime juice
• seasoning packet
• ramen noodle
• chicken
• black pepper
• oregano
• basil
• soy sauce
• chicken broth
• garlic
• ginger
• onion
• celery
• carrot
• olive oil

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add carrot, celery, and onion. Cook until crisp-tender, about 5 minutes. Add ginger and garlic. Cook 1 minute more. Add broth, soy sauce, basil, oregano, and pepper. Bring to a boil. Reduce heat and simmer, covered, until carrots are just tender about 5 minutes.
2. 2 Honey-Sriracha Crackers:
3. 3 Stir in cooked chicken and ramen noodles. Simmer, uncovered, until noodles are tender, 3 to 5 minutes. Stir in lime juice. Ladle soup into bowls. Sprinkle with lime zest and, if you like, additional basil and oregano leaves, and serve with Honey-Sriracha Crackers.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil.
5. 5 Heat canola oil and butter in a large saucepan over medium heat until butter is melted, 1 to 2 minutes. Whisk in honey, Sriracha, and 1 1/2 teaspoons of the reserved ramen seasoning packet. Bring to a boil. Remove from heat and stir in oyster crackers. Toss together until evenly coated.
6. 6 Transfer crackers to the prepared pan and spread to an even layer.
7. 7 Bake in the preheated oven, stirring once, until light golden and crisp, 8 to 10 minutes. Remove from heat and cool completely (crackers will continue to crisp as they cool). Store crackers in an airtight container at room temperature up to 2 weeks.

By thehungryscientist