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Old 06-07-2004, 05:39 PM   #61
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Sheryl5, yes, they do still sell those crackers. I wonder if you could add some chicken bouillon instead of the salt to get a similar flavor.
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Old 06-07-2004, 08:39 PM   #62
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Quote:
Originally posted by LindaSue
JosieL, I was more concerned about adding flax meal than poppy seeds. bernie's tip makes sense. I was also thinking that something green might be a nice touch and parsley would do it or maybe some minced chives.

Now I see. I reread your post again. I didn't read as carefully as I should have. Please forgive me.
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Old 06-07-2004, 08:41 PM   #63
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Man Oh Man I used to love those Chicken in a Biscuit crackers!!!

I also used to love the chocolate grahams too.

How are we going to perfect all these possibilities...much less keep track of all of them!
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Old 06-08-2004, 05:20 AM   #64
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Do they make a chicken flavored Da Vinci syrup, LOL?
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Old 06-08-2004, 09:32 AM   #65
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Well, shoot... they have a popcorn flavor!
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Old 06-08-2004, 09:43 AM   #66
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Quote:
Originally posted by LindaSue
Do they make a chicken flavored Da Vinci syrup, LOL?
I'm sure they are up for suggestions. I vote for LindaSue to call Mr. DaVinci and explain why we need chicken flavor.
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Old 06-08-2004, 10:54 AM   #67
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Quote:
Originally posted by JosieL
Man Oh Man I used to love those Chicken in a Biscuit crackers!!!

I also used to love the chocolate grahams too.

How are we going to perfect all these possibilities...much less keep track of all of them!
I've never had or heard of "Chicken in a Biscuit" crackers, but from everyones reaction I say I'm missing something. Where did you get them from?

I'm with JosieL...Someone get LindaSue that phone number
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Old 06-08-2004, 11:04 AM   #68
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I've been tempted to get that popcorn flavor, but couldn't figure out what to do with it. Maybe we could come up with popcorn flavored crackers?!
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Old 06-08-2004, 03:57 PM   #69
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ok, you lot are going to have to stop coming up with these great recipes!!

Just made a batch of these (well 1/2 a batch really) but I put cinnamon in them, they are really good!!
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Old 06-08-2004, 04:40 PM   #70
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It's the texture and the sturdiness that makes these crackers so great. We can flavor them up any way we want to. These sure have been under the radar all these years I have been low carbing. I can't believe they have not surfaced before. I think it may be that the recipe is just so simple, you would never guess that a miracle would happen in the oven and they turn into CRACKERS!

Chicken in a Biscuit crackers have been around since I was a kid and probably before.....so at least 40 years. I could be wrong, but I think Nabisco makes them. I will look them up online. Now I am curious. They are a buttery cracker with a slight chicken broth flavor. Really good with dips.
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Old 06-08-2004, 04:50 PM   #71
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Here you go. I guess they are kind of hard to find, but you can still get them at Walgreens. They taste like chicken soup in a cracker. How they will taste made with almonds, I don't know. I remembered correctly they are made by Nabisco....and it is Biskit.

http://www.walgreens.com/store/produ...ush&navCount=1
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Old 06-08-2004, 04:55 PM   #72
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Am I missing something, Josie? I don't see anything in those ingredients that would taste anything remotely like chicken. The only flavoring at all is onion powder.

Home-cooked chicken taste in every bite!
Ingredients:
Enriched Wheat Flour Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid , Vegetable Shortening Partially Hydrogenated Soybean Oil , Sugar , Whey , Hydrolyzed Corn and Yeast Protein , Dextrose , Salt , Monosodium Glutamate Flavor Enhancer , Onion Powder , Baking Soda
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Old 06-08-2004, 05:00 PM   #73
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I don't have a clue. All I know, is that they taste like chicken.
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Old 06-08-2004, 07:41 PM   #74
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That is too funny!

OK I have seen this box but never really paid any attention. Oh well, atleast I can't miss them if I never had them

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Old 06-08-2004, 08:29 PM   #75
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Well, I was busy tonight. I made a half a batch of Almond Thin dough without the garlic. Then I divided it into six and made each blob a different flavor. I need a little help with combo spices. I think we could come up with some very gourmet crackers here. Next time I go to the grocery store, I am going to pay attention to the cracker flavors.

1. Plain Garlic as in the recipe - Excellent.

2. Poppyseed (no garlic). Very good, nice texture and attractive. Need a different spice to go with poppyseed. This could be a great cracker with the right spice.

3. Sesame seed with garlic - Absolutely loved these!!! Great flavor, just add sesame seeds to the original recipe. They toast up so nicely.

4. Parsley (no garlic) - Very tasty and very pretty. Need a different spice to go with it. Again, this could be a great cracker. Then again, plain parsley just might be the best thing. Simple.

5. Chocolate - Added cocoa and extra Splenda. Turned out well. Good color, but very bland flavor.

6. Cinnamon - Added cinnamon and extra Splenda, a fork dip of vanilla and a fork dip of molasses. Turned out well, but I much prefer the savory cracker. I guess I can get cinnamon flavor in so many other ways, it did not thrill me.

Another interesting thing. I did not want to roll out each little blob and I didn't want to cut on my new Silpat. So, I put 1/8 teaspoon balls on the sheet, placed plastic wrap over them and pressed them down with a very flat glass. Pulled off the plastic wrap and had a nice almost perfectly round cracker. They were the perfect size and I got exactly 24 crackers out of half a recipe.

Last edited by NorthernNisse; 06-08-2004 at 09:01 PM..
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Old 06-09-2004, 05:00 AM   #76
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Josie, did you use onion powder with the parsley ones? I really like the round cracker idea. That's how I always made my sugar cookies in the old days. I was too lazy to roll out the dough and use cookie cutters so I made balls of dough and flattened them with a glass dipped in colored sugar. Did you have any trouble rolling the dough into balls? It wasn't too sticky?
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Old 06-09-2004, 08:30 AM   #77
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Josie - using the glass to make round crackers sounds great! I have trouble rolling the dough out thin/even. I am going to try that next time!

I made a batch of these last night along with some hot crab dip and I was in heaven! Even DBF wanted my crackers instead of his baguette!
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Old 06-09-2004, 09:06 AM   #78
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LindaSue - I knew I wanted to do something different than garlic, and I thought of onion powder, but I only had dried onion which I didn't think would work as well. I think onion powder would be excellent with the poppy seed. I will need to refill my onion powder.

I did not try to roll the blobs into perfect ball, but I could scoop out a nice little portion with my1/8 teaspoon and just kind of coax it out with my finger. More like a drop rather than a roll, however it was still ball like because it was so small. No....surprisingly, it really wasn't that sticky to deal with.

I have to admit the rolling out of this recipe is my least favorite part. This actually worked quite will and there was no edge waste. Make sure your glass is really flat on the bottom. If it is recessed in the center at all, the edges get thin and the middle thicker and they don't bake up as nicely. It took me awhile to find a perfectly flat bottom.

I think I will use both methods depending on the look I want. I do like that ruffled edge on the rolled and scored square crackers.

I'm looking forward to any more thoughts.
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Old 06-09-2004, 01:03 PM   #79
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could you use the chicken bouillon powder somehow in there to give it flavor. or is that loaded with carbs and other bad stuff?
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Old 06-09-2004, 01:13 PM   #80
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Irishnonee, yes and yes. Chicken bouillon powder usually has sugar and sometimes starch in it, but for this recipe you'd only use 1/4-1/2 teaspoon to replace the salt called for. I haven't tried it yet, but I will sometime. 1 teaspoon bouillon powder has .85 carbs so half that won't be too bad.
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Old 06-09-2004, 01:56 PM   #81
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josie:

I wanted to say that I've made these with dried onion flakes before and the turned out great.

I also whated to add that I often use my food processor to make these. I take about two seconds to mix this way

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Old 06-09-2004, 02:17 PM   #82
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These Almond thins (without Onion and Garlic) make an amazing base for cheesecake (better IMO than Almond crust)

Off to tell the world about them now!!! lol
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Old 06-09-2004, 03:16 PM   #83
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Picture of my almond thins

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Old 06-09-2004, 07:04 PM   #84
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Tigs33....those look really good. I tried Josie's method with the glass press tonight and was happy with how easy it worked out. Much better than using a roll pin (and I just bought it - oh well). Mines looked similar to yours except I didn't leave them in long enough for them to get that dark in the middle. The edges started browning and I took them out. Next time I will try not to press as thin and leave them in a little longer.

Thanks for all the suggestion everyone

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Old 06-10-2004, 02:02 AM   #85
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I think the picture has come out a little dark, I used these as a basse for my cheesecake
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Old 06-10-2004, 03:52 AM   #86
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Well, I've been avoiding these for over a year now, since I heard of their addictive capability. But, after all this, I just had to give them a try.

Oh My!! These are far too good! Borderline dangerous. I think I'm in big trouble! And loving every morsel of goodness! I ended up with about 54, but they are pretty tiny; however, each is a perfect little bite! I think I got mine a bit too thin - especially around the edges where they crumbled quite a bit - but that toasted nut flavor (I left out the savory spices) will be perfect on top of Josie's hot fudge - on top of my ice cream!

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Old 06-10-2004, 08:27 AM   #87
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OK, I dropped tiny balls of dough onto the foil, covered with wax paper and pressed with the bottom of a glass...................PERFECT ROUND LITTLE CRACKERS!

Thanks for the brilliant idea Josie! Rolling them out even was the hardest part for me but now the problem is solved. I get 40 crackers per batch, each about the size of a half dollar.

Edited to add: I love these with crab dip!

Last edited by pocahontas; 06-10-2004 at 08:28 AM..
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Old 06-10-2004, 09:08 AM   #88
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Guess what I'll be making tonight! LindaSue, I'm so glad you're getting through that bag of almonds!
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Old 06-10-2004, 10:41 AM   #89
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It's sure coming in handy, Lisa. I'm getting close to having to order some more soon.
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Old 06-10-2004, 11:00 AM   #90
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Quote:
Originally posted by pocahontas
Edited to add: I love these with crab dip!
Pocahontas...do you mind sharing your crab dip receipe?
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