Jalapeño cheddar crackers from Barefoot Contessa Foolproof: Recipes You Can Trust (page 37) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on October 16, 2023

    I really like these. The dough came together quickly in the food processor but I did have to add extra water (close to a tbsp) to get it to "begin to form a ball". I love the heat against the strong white cheddar & it would be easy to manipulate that heat if needed. I plan to keep logs of this dough in the freezer especially around the holidays. I will say I would like to taste them side by side with her chipotle cheddar crackers from Go To Dinners...is there a truly discernable difference?

  • anya_sf on February 02, 2019

    I made the dough one week ahead and froze the log. Thawed overnight in the fridge. Quite good! Not actually very spicy, although that may vary based on the jalapeno and chili powder.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.