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Nom Nom Nom.
can vary seasonings: Tony's, italian
This is my MIL's favorite, along with candied pecans for Xmas. Just the right amount of sweet & salty.
Who knew saltines could taste this good?!
I had these sweet and salty saltines covered with chocolate and topped with nuts which I tweaked at a friend's house. Very addictive little treats.
This is a twist on the traditional recipe. I did not have the Ranch Seasoning, but I did have a package of "Salsa" seasoning mix. Turned out excellent. I hope you like. I used Saltine crackers, but there is no reason you can't use any you have on hand.
I can't believe no one has posted this yet! These are so good. My 3 year old won't eat the plain ones out of the bag anymore because of this!
These zesty little bites are easy to fix and irresistible to eat. Once you start snacking on them, you'll have a difficult time stopping," assures Deanne Causey of Midland, Texas. "For parties, I double the recipe. Even then, I never have enough!
One handful of these crispy oyster crackers is never enough. Taco seasoning and chili powder give the munchies a fun southwestern flavor. Partygoers always come back for more. - Diane Earnest Newton, Illinois
Taco flavored snack cracker
A great basic taco seasoning. Vary the ingredients for more intensity.
A mixture of spices and a little cornstarch for thickening, that closely resembles The packaged taco seasoning you might find in the store. There is no salt in this mixture.
In Forest City, Iowa, Margaret Peterson shares this tongue-tingling combination of savory ground beef and zippy seasonings. Turn a big batch of this mixture into a taco supper when serving plenty of hungry guests. Or use a portion to feed your family, saving the extra meat for the following dishes.
Mix of Spices to season taco meat
Taco seasoning recipe with chili powder, cumin, onion, and other ingredients.
Ground beef tacos and taco salads are nicely enhanced by the mixture that Sue Gronholz uses in place of store-bought taco seasoning. "It's so easy to mix up a batch and keep it in the pantry," writes the Beaver Dam, Wisconsin cook. "It's convenient and saves money, too."
Are Mexican-style entrees popular at your house? You'll appreciate the convenience of this seasoned meat that's tasty in traditional tacos. Since you brown all the ground beef at once, you save time and cleanup when using the leftovers.
I got this recipe from the restaurant where I work. Everyone in town loves the blend of different seasonings and now the secret is out!—Denise Mumm, Dixon, Iowa
You'll be surprised how fast and delicious this recipe from the Taste of Home Test Kitchen can be. By combining spices already in your spice rack, you'll create a traditional taco seasoning without a trip to the grocery store.
In Rising Sun, Indiana, Karen Owen creates her own zippy taco seasoning for spicing up Mexican dishes. It's handy and less expensive than buying envelopes of prepared mix from the store.
Our Test Kitchen developed this spicy, salt-free alternative to packaged taco seasoning. Stir it into dips or ground beef, sprinkle on chicken or wherever you want a Southwestern flair.
I found this recipe on Y! Answers last week and finally tried it tonight. It did not disappoint. I used burrito size tortillas. I thought maybe that Taco Time's mixture is a little wetter, but the taste is spot-on! I used about 1/4 of a large onion and used a chopper. *Update - added some water as it was warming and it definitely helped. I didn't measure, but it was at least 4 T. Just add a little at a time.
This seasoning mix is right on. It tastes like purchased mixes, but is cheaper and has nearly half the sodium. Your heart and wallet will surely thank you! Taste of Home Test Kitchen
Pastry chef Nicole Plue, of Julia's Kitchen at Copia in Napa Valley, was intrigued by a recipe she discovered for matzo covered in toffee and chocolate. But she knew she could improve it by using crackers instead of matzo for a hit of salt. Now the saltines, slathered with buttery toffee and bittersweet chocolate, are a favorite on her petit four tray.
These are so easy and delicious. They remind me of almond roca. but much, much simpler.
A gentleman that I worked with over 15 years ago used to bring this delicious treat to office parties. We all insisted that he share and I would love to share with you. People think this tastes like..
"Easy to prepare using pantry staples, this recipe is always a hit," writes Jo Ann Dalrymple from Claremore, Oklahoma. Her sweetly unique bites start with saltine crackers and are drizzled with white chocolate for an elegant and easy accent.
A crockpot pork stew with tomatoes, garlic, and taco seasoning.
Tacos are popular with kids and are great party food, too
These are easy tacos, made with lean ground beef, refried beans, and taco sauce, along with seasonings and cheese. Scroll down to see related recipes.
We love making these simple pita crackers. Cut open a pita bread—whole-wheat or white—and cut each half of the bread into triangles. Brush with olive oil and sprinkle on the flavorings of your choice. You can make the crackers a day or two ahead of time; seal in a plastic bag and keep in a cool spot. This recipe makes 24 crackers, but it can easily be doubled or tripled.
Lavash can be a soft flatbread, but Jessamyn Waldman developed this recipe based on Armenian-style lavash, which is very crisp and dusted with seeds or spices.
Barking Crackers is a simple candy made with soda crackers and chocolate that is similar to a traditional toffee or bark recipe. Be sure to check the bottom of the recipe for complete instructions for a Passover version of this recipe.
I'm sure there's a real recipe for this out there somewhere, but my sister gave it to me verbally. I think it came from a very old neighbor next to my parents in the south. Children love it and its qu..
Make a double batch of these crackers, which will keep several weeks in an airtight container or in the freezer for up to three months. Serve with high-quality Irish butter.
This recipe goes with Goblin Dip with Bone Crackers
Homemade crackers are so easy to make, I can’t give you a good enough excuse not to make them. For a perfectly shaped cracker, cut the dough with a cutter into individual-sized squares or rounds. Or bake them in sheets and when cool, break them into uneven shards. For an eye-catching assortment, sprinkle some with seeds and others with coarse sea salt.
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