4 servings
Cucumber Uncategorized
Vegetables Spicy Mayo Cheese Arugula Cucumber Lunch
1/4 c Soy onnaise
OR urt cheese
1/4 ts Prepared seradish; up to
8 Thin slices whole at or
1 English umber; thinly
1/2 c Torn arugula or ercress
Salt and ground te pepper
SERVES 4 VEGAN The cucumber sandwich is the aristocrat of the tea table; cool, gracious and proper. Here, its given a rambunctious twist with the addition of horseradish and peppery arugula or watercress. In small bowl, mix soy mayonnaise or yogurt cheese, and horseradish. Spread half the bread slices with soy mayonnaise mixture and cover with cucumber slices. Top with sprigs of arugula or watercress and season with salt and pepper. Cover with remaining bread slices and apply firm but delicate pressure with the palm of your hand. Cut each sandwich into four triangles. Pile neatly on serving plate and cover with lightly dampened cloth until tea is served. PER SANDWICH: 164 CAL.; 5G PROT.; 5G TOTAL FAT (1G SAT. FAT); 26G CARB.; 0 CHOL.; 371 MG SOD.; 4G FIBER. Converted by MC_Buster. By Kathleen and lt;schuller and at;ix.netcom.com and gt; on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page 32 Converted by MM_Buster v2.0l.
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Showing posts with label Spicy. Show all posts
Showing posts with label Spicy. Show all posts
Spicy Chicken Mac Skillet
5 Servings
Chicken Tex-Mex
Chicken Macaroni cheddar cheese Tex-Mex Jalapenos sour cream
1 pkg. (7-1/4 oz.) KRAFT Macaroni and Cheese Dinner
1 Tbsp. ve oil
1 pieces
1 can (14-1/2 oz.) diced atoes and green chiles, dra
1 can (14-1/2 oz.) diced atoes, drained
1 can (10-3/4 oz.) condensed cream of cken soup 1/2
1 OPTIONAL
1 r Cream
1 Fresh or pickled apenos
PREPARE Mac and Cheese Dinner as directed on package. MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until lightly browned and cooked through. Reduce heat to medium; stir in tomatoes and soup. Cook 5 min., stirring occasionally. ADD Dinner; stir until well blended. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted. Serve individual servings with sour cream or jalapenos to taste.
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Chicken Tex-Mex
Chicken Macaroni cheddar cheese Tex-Mex Jalapenos sour cream
1 pkg. (7-1/4 oz.) KRAFT Macaroni and Cheese Dinner
1 Tbsp. ve oil
1 pieces
1 can (14-1/2 oz.) diced atoes and green chiles, dra
1 can (14-1/2 oz.) diced atoes, drained
1 can (10-3/4 oz.) condensed cream of cken soup 1/2
1 OPTIONAL
1 r Cream
1 Fresh or pickled apenos
PREPARE Mac and Cheese Dinner as directed on package. MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until lightly browned and cooked through. Reduce heat to medium; stir in tomatoes and soup. Cook 5 min., stirring occasionally. ADD Dinner; stir until well blended. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted. Serve individual servings with sour cream or jalapenos to taste.
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Spicy Parmesan Chicken
6 Servings
Chicken American
chicken breast Parmesan red pepper flakes Easy Chicken Breast Main Dish American
6 boneless skinless cken breasts
1/2 cup grated mesan cheese
1 envelope Italian Dressing mix
1/2 tsp. pepper
Heat oven to 400 degrees Mix cheese, dressing mix and red pepper. Moisten chicken with water, coat with cheese mixture. Place in a shallow baking dish and bake 20 to 25 minutes, or until chicken is done (165 degrees)
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Chicken American
chicken breast Parmesan red pepper flakes Easy Chicken Breast Main Dish American
6 boneless skinless cken breasts
1/2 cup grated mesan cheese
1 envelope Italian Dressing mix
1/2 tsp. pepper
Heat oven to 400 degrees Mix cheese, dressing mix and red pepper. Moisten chicken with water, coat with cheese mixture. Place in a shallow baking dish and bake 20 to 25 minutes, or until chicken is done (165 degrees)
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Spicy Egg Omelet on Toast
This omelet is cooked in the leftover sausage grease of the sausage that goes into the omelet. The addition of cheddar and salsa add the perfect flavor.
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Asian-style Spicy Tuna
4 Servings
Tuna Asian
asian spicy tuna grill avocado healthy Tuna Asian
4 (6 oz.) filets of a
4 tablespoons low sodium sauce
1 Nonstick olive oil or Canola oil king spray
3 tablespoons black ame seeds
1 large avacado
3 tablespoons reduced-fat onnaise
1 teaspoon li powder
1. Place the freh, raw tuna filets in a ziploc bag. Pour soy sauce into bag, allowing to coat the tuna. Let sit in refrigerator for about 30 minutes. 2. Preheat your grill or pan (if you're cooking them on the stove) to high heat. Coat the surface of the grill or pan with several sprays of nonstick cooking spray. Cook the filets 3-4 minutes on each side or until they reach desired doneness (typically, spicy tuna filets are seared and remain pink or rare in the middle, but you can cook them longer if you wish). 3. Remove from grill and dice into chunks or cubes. Mix tuna pieces with mayonnaise and chili powder. Sprinkle on black sesame seeds. 4. Chop avocado into bite-sized chunks and mix in with tuna mixure. 5. Divide into four even portions and serve in martini glasses or other glass containers.
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Tuna Asian
asian spicy tuna grill avocado healthy Tuna Asian
4 (6 oz.) filets of a
4 tablespoons low sodium sauce
1 Nonstick olive oil or Canola oil king spray
3 tablespoons black ame seeds
1 large avacado
3 tablespoons reduced-fat onnaise
1 teaspoon li powder
1. Place the freh, raw tuna filets in a ziploc bag. Pour soy sauce into bag, allowing to coat the tuna. Let sit in refrigerator for about 30 minutes. 2. Preheat your grill or pan (if you're cooking them on the stove) to high heat. Coat the surface of the grill or pan with several sprays of nonstick cooking spray. Cook the filets 3-4 minutes on each side or until they reach desired doneness (typically, spicy tuna filets are seared and remain pink or rare in the middle, but you can cook them longer if you wish). 3. Remove from grill and dice into chunks or cubes. Mix tuna pieces with mayonnaise and chili powder. Sprinkle on black sesame seeds. 4. Chop avocado into bite-sized chunks and mix in with tuna mixure. 5. Divide into four even portions and serve in martini glasses or other glass containers.
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Hunan Spicy Chicken
6 Servings
Chicken Chinese
Main Dish Loved Stir Fry Chicken Chinese
1 pound cken breast
1 white
1 tablespoon Dry rry
1 tablespoon nstarch
2 cup etable oil
1 1/2 tablespoon ter sauce
3 teaspoon ar
4 tablespoon sup
1/2 teaspoon t
1 pinch te pepper
1 teaspoon pepper flakes
1 teaspoon li oil
2 tablespoon ger finely chopped
1 clove lic minced
1 teaspoon ame oil
1 head ccoli cut into pieces
4 rot cut into pieces
1 bunch en onion
1 can er chestnuts
1 can Baby n on the cob cut in half
Marinade: Dry Sherry, Corn Starch, oyster sauce, sugar, salt, white pepper, egg white, garlic clove Sauce: catsup, red pepper, chilli oil, ginger 1. Mix chicken with marinade mixture. Mix sauce ingredients and set aside. 2. Cut up broccoli, carrots, onions, etc. 3. Start Rice in Rice Cooker 4. Cook chicken with veggie oil. Remove and clean ickies out of the wok 5. Cook carrots (steam with water) 6. Then broccoli 7. Add sauce, then water chestnuts and corn... then green onions 8. Mix all together and add 1 tsp sesame oil at the end.
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Chicken Chinese
Main Dish Loved Stir Fry Chicken Chinese
1 pound cken breast
1 white
1 tablespoon Dry rry
1 tablespoon nstarch
2 cup etable oil
1 1/2 tablespoon ter sauce
3 teaspoon ar
4 tablespoon sup
1/2 teaspoon t
1 pinch te pepper
1 teaspoon pepper flakes
1 teaspoon li oil
2 tablespoon ger finely chopped
1 clove lic minced
1 teaspoon ame oil
1 head ccoli cut into pieces
4 rot cut into pieces
1 bunch en onion
1 can er chestnuts
1 can Baby n on the cob cut in half
Marinade: Dry Sherry, Corn Starch, oyster sauce, sugar, salt, white pepper, egg white, garlic clove Sauce: catsup, red pepper, chilli oil, ginger 1. Mix chicken with marinade mixture. Mix sauce ingredients and set aside. 2. Cut up broccoli, carrots, onions, etc. 3. Start Rice in Rice Cooker 4. Cook chicken with veggie oil. Remove and clean ickies out of the wok 5. Cook carrots (steam with water) 6. Then broccoli 7. Add sauce, then water chestnuts and corn... then green onions 8. Mix all together and add 1 tsp sesame oil at the end.
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Spicy Curry Burgers
Your choice of ground beef or lamb in these burgers with the goat cheese and homemade curry sauce really makes for a new and interesting burger.
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Spicy Lemon Marinated Shrimp
6 Servings
Shrimp
American
Marinade Advance Appetizers Shrimp American
1 large on
1 1/2 teaspoon iander seeds
3 tablespoon te wine vinegar
1 tablespoon ve oil
1 tablespoon Water
1 tablespoon ar
1/4 teaspoon Hot per flakes
1 tablespoon her Salt
2 1/2 teaspoon her Salt
1 pound imp
Remove zest from lemon with a veg peeler and remove white pith. (just use a zester) Squeeze 3 tbls juice. Finely grind coriander. Whisk together zest, juice, coriander, vinegar, oil, water, sugar chili flakes, and 2 1/2 tsps kosher sale in a lg bowl until sugar and salt are dissolved. If you are using uncooked shrimp bring 3/4 qut of water to boil with pickling spices and remaining tbl salt, until just cooked. Transfer to marinade. If using frozen, cooked shrimp, thaw them and run under warm water. Dry completely and toss with marinade. Transfer shrimp and marinade to plastic bag and turn occasionally, at least 8 hours. Drain before serving. You can marinate the ship up to 3 days. It's a great head start and great change
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Shrimp
American
Marinade Advance Appetizers Shrimp American
1 large on
1 1/2 teaspoon iander seeds
3 tablespoon te wine vinegar
1 tablespoon ve oil
1 tablespoon Water
1 tablespoon ar
1/4 teaspoon Hot per flakes
1 tablespoon her Salt
2 1/2 teaspoon her Salt
1 pound imp
Remove zest from lemon with a veg peeler and remove white pith. (just use a zester) Squeeze 3 tbls juice. Finely grind coriander. Whisk together zest, juice, coriander, vinegar, oil, water, sugar chili flakes, and 2 1/2 tsps kosher sale in a lg bowl until sugar and salt are dissolved. If you are using uncooked shrimp bring 3/4 qut of water to boil with pickling spices and remaining tbl salt, until just cooked. Transfer to marinade. If using frozen, cooked shrimp, thaw them and run under warm water. Dry completely and toss with marinade. Transfer shrimp and marinade to plastic bag and turn occasionally, at least 8 hours. Drain before serving. You can marinate the ship up to 3 days. It's a great head start and great change
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Spicy Cheese Fondue
4 Servings
monterey jack cheese
Fondue
Spicy Cheese Hot fondue main dish Family Favorites
1 cup te wine
1 cup monterey jack cheese
0.5 cup gruyere cheese
0.5 cup ddar cheese
2 en onions chopped
1 m tomatoes
2 seeded and washed apenos
1.5 tbsp ur
1 clove of lic chopped
1 ground ck pepper to taste
1 hot sauce to taste
1. Add the white wine to a fondue pot and bring it to a boil (serve the rest to your guests if the wine is suitable and chilled). 2. While waiting for the wine to boil, mix the cheeses and flour together in a bowl, tossing them together lightly. 3. In a blender, add the chopped green onions, tomatoes, jalapenos and garlic to make a blender-style salsa (this can be done before-hand to let the flavours mingle or, if you're lazy, you can use a store-bought salsa). 4. Once the wine is boiling, add the cheese/flour mixture gradually, stirring constantly. 5. Turn the flame down and add the salsa. 6. Add ground black pepper to taste. 7. Stir well and continuously until you and your guests are ready to eat, about 10 minutes.
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monterey jack cheese
Fondue
Spicy Cheese Hot fondue main dish Family Favorites
1 cup te wine
1 cup monterey jack cheese
0.5 cup gruyere cheese
0.5 cup ddar cheese
2 en onions chopped
1 m tomatoes
2 seeded and washed apenos
1.5 tbsp ur
1 clove of lic chopped
1 ground ck pepper to taste
1 hot sauce to taste
1. Add the white wine to a fondue pot and bring it to a boil (serve the rest to your guests if the wine is suitable and chilled). 2. While waiting for the wine to boil, mix the cheeses and flour together in a bowl, tossing them together lightly. 3. In a blender, add the chopped green onions, tomatoes, jalapenos and garlic to make a blender-style salsa (this can be done before-hand to let the flavours mingle or, if you're lazy, you can use a store-bought salsa). 4. Once the wine is boiling, add the cheese/flour mixture gradually, stirring constantly. 5. Turn the flame down and add the salsa. 6. Add ground black pepper to taste. 7. Stir well and continuously until you and your guests are ready to eat, about 10 minutes.
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Spicy Hot Beans
10 Servings
Beans
American
Fourth of July Slow cook Side Dish Main Dish Beans American
1 16 ounce Pinto ns dried
6 cups water
1 pound on cut into 1/2 inch pieces
1 pound smoked link sage cut into 1/2 inch slices
2 medium ons chopped
1/2 cup en bell pepper chopped
4 cloves lic minced
1/4 cup cestershire sauce
1/3 cup wn sugar firmly packed
2 tablespoons ground in
1 tablespoon li powder
1 tablespoon per
1 tablespoon ery seed
2 spoon hot sauce
1 teaspoon t
1 leaf
1 16 ounce atoes undrained and chopped
1. Pick over and wash beans; place in a big soup pot. 2. Cover with water and let soak 8 hours. 3. Drain beans and put them back in the soup pot. 4. Add 6 cups water. 5. In a skillet, add bacon, sausage, onion, bell pepper, and garlic; cook over medium heat until meat is browned and veggies are tender; drain, then transfer to bean pot. 6. Add in Worcestershire sauce and next 8 ingredients to the pot; bring to a boil. 7. Cover and lower heat; simmer for 2 hours or until beans are tender; stir occasionally. 8. Add tomatoes with juice and cook 30 more minutes. 9. Take out bay leaf and serve.
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Beans
American
Fourth of July Slow cook Side Dish Main Dish Beans American
1 16 ounce Pinto ns dried
6 cups water
1 pound on cut into 1/2 inch pieces
1 pound smoked link sage cut into 1/2 inch slices
2 medium ons chopped
1/2 cup en bell pepper chopped
4 cloves lic minced
1/4 cup cestershire sauce
1/3 cup wn sugar firmly packed
2 tablespoons ground in
1 tablespoon li powder
1 tablespoon per
1 tablespoon ery seed
2 spoon hot sauce
1 teaspoon t
1 leaf
1 16 ounce atoes undrained and chopped
1. Pick over and wash beans; place in a big soup pot. 2. Cover with water and let soak 8 hours. 3. Drain beans and put them back in the soup pot. 4. Add 6 cups water. 5. In a skillet, add bacon, sausage, onion, bell pepper, and garlic; cook over medium heat until meat is browned and veggies are tender; drain, then transfer to bean pot. 6. Add in Worcestershire sauce and next 8 ingredients to the pot; bring to a boil. 7. Cover and lower heat; simmer for 2 hours or until beans are tender; stir occasionally. 8. Add tomatoes with juice and cook 30 more minutes. 9. Take out bay leaf and serve.
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Spicy Chicken Liver
4 Servings
Liver
Asian
Spicy entree Liver Asian
8 cken livers, cut into bite-size pieces
6 slices ger root
1 or 2 dried red chili pers chopped
1 clove lic crushed
1 some sauce
1 some XO sauce (optional if can't find)
1 some ter sauce
1 some cooking e
1 water
rinse the cut livers in water, put in shallow sauce pan add water till livers are half covered add soy, oyster, and XO sauce till livers are covered (mostly soy, 2 tbsp or 3 of the others add chili, ginger, garlic med heat bring to boil and simmer 15 min till livers are cooked heat on high till liquid is reduced to your liking (the less water used will make the livers absorb more sauces and on high heat you can caramelize)
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Liver
Asian
Spicy entree Liver Asian
8 cken livers, cut into bite-size pieces
6 slices ger root
1 or 2 dried red chili pers chopped
1 clove lic crushed
1 some sauce
1 some XO sauce (optional if can't find)
1 some ter sauce
1 some cooking e
1 water
rinse the cut livers in water, put in shallow sauce pan add water till livers are half covered add soy, oyster, and XO sauce till livers are covered (mostly soy, 2 tbsp or 3 of the others add chili, ginger, garlic med heat bring to boil and simmer 15 min till livers are cooked heat on high till liquid is reduced to your liking (the less water used will make the livers absorb more sauces and on high heat you can caramelize)
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Spicy Baked Salmon
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2 Servings
Salmon
Uncategorized
Grill Bake Main Dish Salmon Dinner
500 grams mon filets
1 clove lic
2 tablespoons on minced
1 1/2 teaspoons per freshly ground
3/4 teaspooons rika
1/4 teaspoon enne
3/4 teaspoon Dried me
1/4 teaspoon t
1 1/2 tablespoons ve oil
Combine all seasoning ingredients and spread over the surface of the salmon. Bake (skin-side down) in a 350 F oven for 30 - 40 minutes depending on the thickness of the salmon. If you're grilling it, do so over high heat for 10 - 15 minutes depending on thickness. Do not turn the salmon over.
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2 Servings
Salmon
Uncategorized
Grill Bake Main Dish Salmon Dinner
500 grams mon filets
1 clove lic
2 tablespoons on minced
1 1/2 teaspoons per freshly ground
3/4 teaspooons rika
1/4 teaspoon enne
3/4 teaspoon Dried me
1/4 teaspoon t
1 1/2 tablespoons ve oil
Combine all seasoning ingredients and spread over the surface of the salmon. Bake (skin-side down) in a 350 F oven for 30 - 40 minutes depending on the thickness of the salmon. If you're grilling it, do so over high heat for 10 - 15 minutes depending on thickness. Do not turn the salmon over.
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Spicy Layered Taco Dip
The addition of fresh jalapeno peppers really adds a kick to this tasty traditional dip.
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Spicy Pass the Beer Shrimp
This shrimp is prepared with a horseradish, Worcestershire sauce and hot sauce coating that will have you reaching for a drink.
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Spicy Baked Salmon
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2 Servings
Salmon
Uncategorized
Grill Bake Main Dish Salmon Dinner
500 grams mon filets
1 clove lic
2 tablespoons on minced
1 1/2 teaspoons per freshly ground
3/4 teaspooons rika
1/4 teaspoon enne
3/4 teaspoon Dried me
1/4 teaspoon t
1 1/2 tablespoons ve oil
Combine all seasoning ingredients and spread over the surface of the salmon. Bake (skin-side down) in a 350 F oven for 30 - 40 minutes depending on the thickness of the salmon. If you're grilling it, do so over high heat for 10 - 15 minutes depending on thickness. Do not turn the salmon over.
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2 Servings
Salmon
Uncategorized
Grill Bake Main Dish Salmon Dinner
500 grams mon filets
1 clove lic
2 tablespoons on minced
1 1/2 teaspoons per freshly ground
3/4 teaspooons rika
1/4 teaspoon enne
3/4 teaspoon Dried me
1/4 teaspoon t
1 1/2 tablespoons ve oil
Combine all seasoning ingredients and spread over the surface of the salmon. Bake (skin-side down) in a 350 F oven for 30 - 40 minutes depending on the thickness of the salmon. If you're grilling it, do so over high heat for 10 - 15 minutes depending on thickness. Do not turn the salmon over.
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Spicy Citrus Glazed Salmon
Dinner is ready in just minutes with this pan seared salmon in a simple citrus and jalapeno sauce.
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Spicy Shrimp Creole
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4 servings
Shrimp
Uncategorized
Eat-lf Spicy Celery Bell pepper Olive oil Onion Oregano Garlic Rice Shrimp Tomato
1 tb Extra-virgin ve oil
1 sm on; chopped
1 sm Green l pepper; chopped
1/2 c Chopped ery
2 md lic cloves; minced
14 1/2 oz Canned diced atoes;
8 oz ato sauce; Contadina
2 ts cestershire sauce
1/4 ts pepper flakes
1 1/2 ts Chopped fresh gano
1 1/2 ts Chopped fresh me
1 1/2 lb Fresh imp; peeled and
3 c Hot cooked e
1. Heat olive oil in medium non-stick skillet over medium-high heat. Add onion, green pepper, celery and garlic and saute until soft but not browned, about 5 minutes. 2. Stir in tomatoes and their liquid, breaking them up with spoon. Stir in tomato sauce, Worcestershire sauce and red pepper flakes (if using dried herbs, add also at this point). Reduce heat to low and gently simmer 15 minutes. Stir in fresh oregano and thyme, and simmer 5 minutes more. 3. Stir in shrimp and simmer 5 to 7 minutes more, until shrimp are cooked through. Serve over rice. Makes 4 servings. 466 cals, 7g fat (14% cff) *Recipe from "Lean and Lovin It" by Don Mauer (Chapters Publishing, 1996, $16.95 paperback). Home tested for the Milwaukee Journal Sentinel (1997). Review: This Spicy Shrimp Creole was a big hit with Journal Sentinel. "It reminded me of jambalaya without the andouille. Everyone liked this recipe." (ELF) kitpath and at;earthlink.net 2/99 Per serving: 463 Calories; 7g Fat (14% calories from fat); 41g Protein; 55g Carbohydrate; 259mg Cholesterol; 855mg Sodium NOTES : 9 WW points Recipe by: Lean and Lovin It Posted to EAT-LF Digest by Betsy Burtis and lt;ebburtis and at;ix.netcom.com and gt; on Oct 12, 1999, converted by MM_Buster v2.0l.
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4 servings
Shrimp
Uncategorized
Eat-lf Spicy Celery Bell pepper Olive oil Onion Oregano Garlic Rice Shrimp Tomato
1 tb Extra-virgin ve oil
1 sm on; chopped
1 sm Green l pepper; chopped
1/2 c Chopped ery
2 md lic cloves; minced
14 1/2 oz Canned diced atoes;
8 oz ato sauce; Contadina
2 ts cestershire sauce
1/4 ts pepper flakes
1 1/2 ts Chopped fresh gano
1 1/2 ts Chopped fresh me
1 1/2 lb Fresh imp; peeled and
3 c Hot cooked e
1. Heat olive oil in medium non-stick skillet over medium-high heat. Add onion, green pepper, celery and garlic and saute until soft but not browned, about 5 minutes. 2. Stir in tomatoes and their liquid, breaking them up with spoon. Stir in tomato sauce, Worcestershire sauce and red pepper flakes (if using dried herbs, add also at this point). Reduce heat to low and gently simmer 15 minutes. Stir in fresh oregano and thyme, and simmer 5 minutes more. 3. Stir in shrimp and simmer 5 to 7 minutes more, until shrimp are cooked through. Serve over rice. Makes 4 servings. 466 cals, 7g fat (14% cff) *Recipe from "Lean and Lovin It" by Don Mauer (Chapters Publishing, 1996, $16.95 paperback). Home tested for the Milwaukee Journal Sentinel (1997). Review: This Spicy Shrimp Creole was a big hit with Journal Sentinel. "It reminded me of jambalaya without the andouille. Everyone liked this recipe." (ELF) kitpath and at;earthlink.net 2/99 Per serving: 463 Calories; 7g Fat (14% calories from fat); 41g Protein; 55g Carbohydrate; 259mg Cholesterol; 855mg Sodium NOTES : 9 WW points Recipe by: Lean and Lovin It Posted to EAT-LF Digest by Betsy Burtis and lt;ebburtis and at;ix.netcom.com and gt; on Oct 12, 1999, converted by MM_Buster v2.0l.
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Spicy Crackers
48 Servings
Crackers
Snacks
Hot spicy Snacks finger food Crackers
2 sleeves of tine crackers
1/2 cup ola oil
1 tbsp dry Ranch dressing mix
1 tsp enne pepper
Place the crackers in a large ziplock baggie. In a bowl mix oil and seasonings. Pour mixture over crackers and zip and shake.
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Crackers
Snacks
Hot spicy Snacks finger food Crackers
2 sleeves of tine crackers
1/2 cup ola oil
1 tbsp dry Ranch dressing mix
1 tsp enne pepper
Place the crackers in a large ziplock baggie. In a bowl mix oil and seasonings. Pour mixture over crackers and zip and shake.
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