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Crackers a la Yvette
August 25, 2005

I've had a version of this recipe for several years now - the only difference is that mine calls for 2 Tablespoons (instead of 2 teaspoons) of crushed red pepper and an extra 1/3 cup of canola oil. I guess you can use any amount of pepper, depending on how spicy you want them! I don't use a jar - I just dump the crackers in a large mixing bowl and pour the dressing over the top, and stir gently every 15 minutes with a large nylon mixing spoon for about an hour until all the oil is absorbed. Store in Ziplock bags. We call them 'Hot Crackers' ('Firecrackers' at 4th of July) - they are awesome, and people always ask for the recipe! You definitely can't eat just one! They also make great gifts in a pretty bag tied with raffia and dried red peppers, and the recipe attached.

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