NY Style Rye Crackers Recipe Reviews - Allrecipes.com (Pg. 2)
Photo by SHORECOOK
Reviewed: Jan. 29, 2011
PERFECT! We loved the caraway flavor! No changes were needed and the timing was perfect. I made three different sizes to fit the shapes of the cheeses we are using. I did sprinkle them with salt as we enjoy our crackers salty. This was the first time I had ever made crackers and I really enjoyed the new experience. Thank you BigShotsMom for sharing your PERFECT recipe!
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Photo by SHORECOOK
Home Town: Woodbury, New Jersey, USA
Living In: Cape May Court House, New Jersey, USA
Photo by Trisha
Reviewed: Dec. 19, 2010
These are very easy a fun to make. Thanks!
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Photo by Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 24, 2010
This recipe is definitely a keeper! It took me a few tries to get the hang of how to handle the dough but once I started to get the hang of it, they were looking better and better. It's tricky to get them thin but they're better if they are thin. Thank you!
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Photo by Broad Tech

Cooking Level: Expert

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Reviewed: Sep. 12, 2010
I'd actually rate this about 4.5 but that option wasn't available. I used olive oil, ww flour for the white, 1/2 the salt called for, I didn't have onion or garlic powder so I squeezed in two or three nice size cloves of garlic. I needed more water as well. After rolling it out I put my pepper mill on as course as it would go and ground lots of pepper on top then gently rolled the rolling pin over it to push the black pepper in. Baking took a little longer. yummy and the pepper goes especially well with cheese.
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Reviewed: Aug. 18, 2010
As a Rye/caraway junkie these hit the spot. I did make them small, like the Wheat Thins you buy so got about 70 crackers. Very easy.
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Photo by DIZ♥
Reviewed: May 18, 2010
This recipe is an absolute treasure for any caraway/rye lover. I've never made crackers before and it should go without saying that the final product depends on how thick you roll them and how long you bake them. Mine were all over the board. I rolled the first batch too thick and they turned out dense and heavy with an almost cookie like texture. The thinner I rolled them, the crispier the wafer. The longer I baked them, the crispier the wafer. In all honesty, I actually preferred them a little dense. The caraway flavor stood out more compared to those that were cripsy and made for an irresistible snack.
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Cooking Level: Expert

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Photo by sueb
Reviewed: Aug. 12, 2009
Great recipe! I like the way the onion, garlic, and caraway combine for flavor. Thanks for the recipe!
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Photo by sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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