saltine crackers

Crab Cakes Baltimore-Style

eggs,

celery

Saltine crackers

mayonnaise

Dijon-style mustard

Old Bay Seasoning

red hot pepper flakes

Worcestershire sauce

parsley

scallions

salt

pepper

crab meat,

bread crumbs

vegetable oil

This Christmas Crack is the most addicting holiday treat! Buttery saltines are layered with homemade toffee, melted chocolate, and Heath toffee bits. It&#039;s crunchy, salty, sweet, and so good!

Christmas Crack Recipe

sleeve salted saltine crackers (about 42 crackers)

unsalted butter (1 cup = 2 sticks)

brown sugar (packed)

(12 oz) package (dark chocolate chips)

heath toffee bits

white chocolate (melted)

Preheat oven to 375 degrees F and line a rimmed cookie sheet with parchment paper. Grease parchment paper with cooking spray.&nbsp;

Place crackers side by side on lined pan. Set aside.

In a large saucepan, combine butter and brown sugar.

Bring to boil over medium/medium-high heat and boil for 3 minutes, stirring constantly.

Pour evenly over crackers.

Bake in preheated oven for 5 minutes.

Remove from oven and sprinkle chocolate chips on top.

Let stand for 5 minutes, then use the back of a spoon to spread melted chocolate chips evenly over the crackers.

Top with toffee bits and drizzle with white chocolate.

Cool completely in fridge (about an hour or two) or in freezer (about 20 minutes), then break into pieces.

Store in fridge in covered airtight container.

https://content.jwplatform.com/videos/V3hU75Ih.mp4

This Christmas Crack is the most addicting holiday treat! Salty and buttery saltines are layered with homemade toffee, melted chocolate, and Heath toffee bits. It's crispy, crunchy, salty, sweet, and so good!

Christmas Crack

Cod cakes are terrific with cod, but can be made with any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery. Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator – the cold will help them set up so they don’t fall apart in the sauté pan. A light smear of mayonnaise on the exterior of the cakes before you fry them will encourage the most glorious crust. Serve with a thatch of green salad, a bowl of chowder or a neat pile of slaw.

Cod Cakes

peppercorns

bay leaf

lemon,

cod fillets,

unsalted butter

onion,

garlic,

mayonnaise, homemade

Dijon mustard

eggs

black pepper

Old Bay seasoning, Lawry’s Seasoned Salt

‘‘sleeve’’ unsalted saltine crackers, crushed, panko bread crumbs

parsley, roughly chopped

neutral oil, like canola

Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.

Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.

In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.

Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.

Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.

Layered with whipped cream, raspberry purée, saltines and fresh fruit, this easy icebox cake balances bright, fresh flavors with tangy cream cheese. The saltines add a nice saltiness, but you can substitute graham crackers or even chocolate wafers if you prefer things on the sweeter side. The addition of cream cheese makes the icebox filling thicker and more stable. And, while the cream firms up, the saltines absorb its moisture, becoming tender and making the cake easy to cut into impressively striped slices.

Flag Cake

raspberries raspberries

granulated sugar

fine sea salt

vanilla extract

cream cheese,

720 milliliters heavy cream, chilled

raspberries and blueberries, for finishing

Confectioners’ sugar, for finishing

Prepare the raspberry purée: In a medium saucepan, stir together the raspberries, sugar and salt. Cook over medium, stirring occasionally, until the berries start to break down, 5 to 6 minutes. Use a potato masher or large fork to smash the berries until they are soft and lumpy.

Strain the purée over a large bowl, discarding the solids. (You should have about 1½ cups/360 milliliters of purée.) Stir in the vanilla extract, and let cool to room temperature.

Make the cake: In the bowl of an electric mixer fitted with the whip attachment, whip the cream cheese and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape the bowl well. With the mixer still on medium speed, add the cream gradually in a slow, steady stream, pausing for a moment if the milk begins to splash up.

Continue to whip the mixture on medium speed until it forms soft peaks. Scoop about half of the whipped cream (about 3¼ cups) into the bowl with the raspberry purée, reserving the remaining half in the mixer bowl. Use a whisk to mix the raspberry mixture and cream just until combined. (It should still look thick, but also smooth and creamy. Do not overwhip.)

Line a 5-by-9-inch loaf pan with plastic wrap, pressing it firmly into the base, corners and sides and leaving enough excess to wrap the surface of the cake later. Transfer ⅓ of the white whipped cream mixture to a disposable piping bag, or a zip-top bag with a ½-inch opening cut from a lower corner of the bag. (Working with a batch at a time keeps the cream from becoming overworked as you squeeze the bag.) Pipe back and forth to fill the base of the pan with an even layer of white cream. (Alternately, you could dollop the cream into the pan and spread into an even layer.) Arrange 8 saltines evenly on top of the cream, pressing gently to affix them. Pour or spoon ⅓ of the raspberry whipped cream mixture into the prepared pan and spread into an even layer. Arrange 8 saltines evenly over the raspberry-cream cheese mixture, pressing gently into it.

Repeat this process twice more, layering the white whipped cream, saltines, raspberry whipped cream and saltines again until the pan is full. The final layer or two may rise slightly above the top rim of the pan, which is O.K.! (If you can’t fill your pan any more, and still have a little cream left, save it in the refrigerator to use as a topping for ice cream.)

Use the excess plastic wrap to cover the top of the assembled cake. Transfer it to the fridge for 12 hours or overnight.

Unwrap the top of the cake, then invert the pan onto a platter or serving dish. The cake should easily pop out of the loaf pan, but if it doesn’t, you can use the plastic wrap to help to pull it away from the pan. Remove and discard the plastic wrap.

Refrigerate until ready to serve. The cake slices well directly from the refrigerator, but for even cleaner, sharper slices, you can freeze the cake for 15 to 20 minutes before slicing and serving. When ready to serve, pile raspberries and blueberries on top of the cake and dust with confectioners’ sugar.

This edible cocktail is an ideal party dessert, mingling all the fun of a margarita — and its salted rim — with the efficiency of a slab pie. <a href="https://cooking.nytimes.com/recipes/10862-key-lime-pie">Key lime pie</a>’s boozier, saltier cousin, it comes together quickly and maintains its consistency when frozen, making it a great make-ahead treat for a barbecue or a trip to the beach. Any tequila will work, but blanco is preferred for its milder taste. Don’t make the curd more than 10 minutes in advance, as the lime juice will start to thicken it, which could affect the bake. 

Salted Margarita Bars

saltine crackers (from

sugar

lime

tequila (preferably blanco)

orange liqueur,

kosher salt

sweetened condensed milk

Flaky salt, for finishing

Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter (or use the wrapper from your stick of butter). Line the buttered pan with parchment, leaving an overhang on two sides. (This will help you pull the bars out of the pan easily.)

Prepare the crust: In a food processor, pulse the saltines until ground like coarse sand. (Alternatively, place them in a zip-top bag and use a rolling pin to crush them.) It’s OK if there are a few larger pieces. Add the melted butter, sugar and salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer and freeze for about 15 minutes. 

After the crust has chilled, bake it until fragrant and golden brown, about 15 to 18 minutes. 

While the crust cools, make the filling: In a liquid measuring cup or small bowl, combine the lime zest, lime juice, tequila, orange liqueur and salt. 

In a medium bowl, whisk together the yolks and sweetened condensed milk. Add the tequila-lime mixture to the yolk mixture, whisk to combine, then pour into the prepared crust. (It’s OK if the crust is not yet completely cool.) You may be tempted to prepare the curd earlier, but don’t do so more than 10 minutes before baking, as the lime juice will start to thicken it, which could affect the bake.

Bake 15 to 17 minutes until the curd is set around the edges and slightly jiggly in the center.

Transfer to a rack to cool slightly, then freeze for at least 2 hours.

After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with flaky salt, cut into 16 bars and serve right away. Store leftovers in the freezer. Cheers!

McSorley’s Old Ale House in New York City is a perpetually crowded bar with sawdust-covered floors that has been in continuous operation since the 1800s. Besides its ale — dark and light — the bar sells a modest, quirky, perfectly unpretentious cheese plate: Cheddar, raw white onions and saltine crackers with a side of spicy brown mustard. Here, with the minor update of frying the crackers, is a major improvement to an old offering. The plain dry crackers become nutty and extra crisp and salty, warm and rich. It’s like the difference between raw cookie dough and a baked dark-edged batch fresh from the oven. With a sharp tang from Cheddar, the bite of raw onion and that final hit of vinegary mustard heat, this stacked fried saltine makes a lively bite with drinks in any era.

Fried Saltines With Cheddar and Onion

Cheddar

white onion

canola oil

sleeve saltine crackers

Slice the Cheddar in neat tablets slightly smaller than the saltines. Slice the onion into thin crescent moons (not half-moons), cutting from root to shoot ends so the ribs fall apart more easily, are shorter and, therefore, more manageable to chew and swallow.

Heat the oil in a deep-sided sauté pan over medium-high to 350 degrees. Stick a wooden chopstick in the oil to see if it sizzles. If it does, it’s ready. Fry the saltines in 3 quick batches, adjusting the heat as needed, using a spider or a slotted spoon to swirl them around a little and to make sure they cook evenly to golden brown, 2 to 3 minutes per batch. Drain on a wire rack until cool. They keep for a week in an airtight container.

Set the crackers, cheese and onion on a platter to serve with mustard in a ramekin.

The Best Glazed Meatloaf

saltines (25-30 crackers)

milk

eggs (lightly beaten)

onion powder (see note to use fresh onions)

garlic (finely minced garlic

ground meat (I use pork

ketchup

brown sugar

apple cider or red wine vinegar

For the meatloaf, in a large mixing bowl, add the crushed saltines and milk and let the mixture sit for 5-10 minutes. Add the parsley, eggs, onion powder, garlic, Dijon mustard, Worcestershire sauce, salt and pepper. Mix well.

Add the ground meat and mix until evenly and well combined. (You can use a food processor for all of the above if you want a an even more well combined spice and meat mixture.)

For the glaze, combine the ketchup (or BBQ sauce), brown sugar, and vinegar and whisk to combine.

Preheat the oven to 375 degrees F. Line a baking sheet with foil and lightly grease with cooking spray.

Pile the meat mixture in the middle of the prepared pan and shape into a loaf about 9 inches long and 4 inches wide (it doesn't have to be perfect; just try to get it an even thickness throughout).

Spoon the glaze over the meatloaf. Bake for 45-50 minutes until an instant-read thermometer registers 160 degrees F in the center of the meatloaf.

Loosely tent with foil and let the meatloaf rest for 10-15 minutes before slicing and serving.

https://embed.mediavine.com/videos/ymymspnrj8agwlbbquzi

Simple and delicious, this is truly the best glazed meatloaf recipe ever and a huge family favorite. Tender and flavorful and slathered with the most delicious glaze, it is a keeper!

In December 2009, The New York Times asked readers to send photos and recipes of their favorite holiday cookies. About 100 people answered the call, and this one, from Kelly Mahoney in Boulder, Colo., was one of the 35 recipes chosen for online publication. It's got just five ingredients — saltines, sugar, butter, vanilla and chocolate chips — and it comes together in about 20 minutes, so you can satisfy those salty-sweet cravings in a snap. It also works with salted matzo.

Saltine Cracker Brickle

vanilla

chocolate chips

Heat oven to 350 degrees. Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil. Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly.

Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer. The next day, peel off the foil and break the brickle into pieces. Keep frozen or refrigerated.

Seasoned Old Bay Oyster Crackers —buttery oyster crackers coated in a savory Old Bay seasoning blend. Great for an added crunch to soups, salads, and snack mixes.

Seasoned Old Bay Oyster Crackers

oyster crackers

tbsp salted butter (melted)

tbsp Old Bay seasoning

mustard powder

tsp kosher salt

Preheat oven to 250 degrees. Place the oyster crackers in a bowl and set aside. In a separate bowl, whisk together the butter and remaining ingredients. Pour the liquid over the crackers and toss.

Spread the cracker evenly on a baking sheet. and bake for 10 minutes. Stir to flip them and bake another 5 minutes. Check to be sure they aren&#039;t browning too quickly. Remove them from the oven and allow them to cool.

You may serve them after cooling for 10 minutes or so. Store them in a ziplock bag in the fridge.

These spicy and crispy crackers are light and flaky with a little kick to them. they are so addicting and they will keep you coming back for more!

Comeback Crackers

Saltine crackers (all 4 sleeves)

olive oil

All-Purpose Steak Seasoning

red pepper flakes

garlic powder

cayenne pepper

(airtight lid)

Place all your crackers (all 4 sleeves) upright...

Place all your crackers (all 4 sleeves) upright in a container. I used a square one but you can find one that fits them all. Standing them upright will help distribute the seasoning better.

Mix your oil and spices together in a...

Mix your oil and spices together in a bowl.

Whisk to combine.

Drizzle over the crackers as evenly as possible....

Drizzle over the crackers as evenly as possible. Make sure to scrape out all the seasoning in the bowl. You don't want to miss any.

Seal the container.

Flip the container upside down and let sit...

Flip the container upside down and let sit for 5 minutes.

Every five minutes, for 30 minutes.

That's it!

Store in the container until all have been...

Store in the container until all have been eaten. It won't take long for them to disappear, but you can store them for up to a week and they will stay crispy!

https://mediavine-res.cloudinary.com/video/upload/p8wbbiqskywg8exxgdhh.mp4

These spicy and crispy Comeback Crackers are light and flaky with a little kick to them. They are so addicting and they will keep you coming back for more!

Comeback Crackers - Seasoned Saltine Crackers

Italian Parmesan Seasoned Saltine Crackers are perfect for scooping chunky winter soups or dipping in fresh summer gazpacho.

Italian Parmesan Saltine Crackers

zesty Italian dressing dry mix

cheese

Preheat the oven to 250 degrees. In a gallon ziplock bag whisk the seasoning packet and olive oil. Add the crackers to the bag seal. Give the bag a gentle toss to coat in the crackers.

Place the crackers in a single layer on a baking sheet. Sprinkle the tops with parmesan cheese. Bake for 15 minutes. Allow the crackers to cool before storing in an airtight container. The crackers will keep in the fridge for a week.

Saltine Crusted Chicken Tenders

chicken tenderloins (tenders)

poultry seasoning

chicken bouillon cube, crushed ((or 1 teaspoon chicken bouillon powder))

sleeves saltine crackers (about 72 crackers)

all-purpose flour

vegetable or peanut oil

In a small bowl, whisk the salt, pepper, garlic powder, poultry seasoning, and chicken bouillon together. Add the chicken tenders to a large bowl or zip-top bag. Add the seasoning and toss to coat. Set aside and allow to marinate for about 20 minutes.

Finely crush the saltine crackers using a food processor, food chopper, or by placing the crackers in a zip-top bag and crushing with a rolling pin.

Set up a dredging station by placing the flour, beaten eggs, and crushed crackers in three separate, similarly-sized shallow dishes.

Toss each chicken tender in flour. Dip in the egg wash, coating both sides, then allow the excess egg to drip away. Coat in the cracker crumbs pressing a little to get the crumbs to stick. Place the prepared tenders on a large baking sheet.

Pour 2 to 3 inches of cooking oil into the bottom of a deep dutch oven. Heat over medium heat to about 365°F. Once at temperature, cook 3 to 4 tenders at a time in the oil for about 4 minutes, or until golden brown and the center reads 165°F on an instant read thermometer. The exact cook time will vary based on the thickness of the chicken. Drain on a large pan lined with a cooling rack. Adjust the heat to maintain the oil temperature at about 365°F.  Work in batches keeping the cooked tenders in a warm oven until serving.

Top 12 saltine crackers recipes from across the web

The most viewed saltine crackers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crab Cakes Baltimore-Style

Christmas Crack Recipe

Cod Cakes

Flag Cake

Salted Margarita Bars

Fried Saltines With Cheddar and Oni...

The Best Glazed Meatloaf

Saltine Cracker Brickle

Seasoned Old Bay Oyster Crackers

Comeback Crackers

Italian Parmesan Saltine Crackers

Saltine Crusted Chicken Tenders

Top 12 saltine crackers recipes from across the web

The most viewed saltine crackers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crab Cakes Baltimore-Style

Christmas Crack Recipe

Cod Cakes

Flag Cake

Salted Margarita Bars

Fried Saltines With Cheddar and Oni...

The Best Glazed Meatloaf

Saltine Cracker Brickle

Seasoned Old Bay Oyster Crackers

Comeback Crackers

Italian Parmesan Saltine Crackers

Saltine Crusted Chicken Tenders

The most viewed saltine crackers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine