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    You are in: Home / Recipes / Dill Oyster Crackers Recipe
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    Dill Oyster Crackers

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on September 23, 2002

      I get asked to make this for every get together. I use Olive Oil for this, and it turns out great. My biggest problem is that I start to eat the crackers as soon as they come out of the oven.

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    • on January 02, 2002

    • on April 13, 2008

      I used 1/2 tsp. lemon pepper seasong, but everythign else the same with the exception of 1/2 up safflower oil. These were exceptional crackers and a great snack that my kids were fighting over!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 29, 2006

      I just made this, I found the recipe in TOH. The only difference is that you don't bake them. After adding the oil and spices you let it sit for 2 hours. I just tried them. They have good flavor but I agree with the other rating that it is too salty. But I'm giving them away so I just won't eat them. Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 10, 2005

    • on July 31, 2005

      VERY salty - taste doesn't make up for the huge amount of oil used. Can't recommend this one.

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    Nutritional Facts for Dill Oyster Crackers

    Serving Size: 1 (64 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 423.4
     
    Calories from Fat 326
    77%
    Total Fat 36.2 g
    55%
    Saturated Fat 4.7 g
    23%
    Cholesterol 0.0 mg
    0%
    Sodium 335.0 mg
    13%
    Total Carbohydrate 22.3 g
    7%
    Dietary Fiber 0.9 g
    3%
    Sugars 0.1 g
    0%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    lemon pepper seasoning

    ranch dressing mix

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