What to do with a bunch of saltine crackers….

Question

I have ¾ of a box left of saltine crackers at home and don’t know what to do with them. I could just throw them out, I don’t like to eat them myself…I got them for a recipe over Christmas and only used a quarter of the box. Who’s got an interesting recipe to use a whole bunch of them… Superbowl is coming up, maybe something for that party?

Answer

I use them in place of flour in potatoe pancakes. Grind them in a food processor or mini chopper.

Answer

Very similar to the pine bark idea:

http://www.davidlebovitz.com/archives/2008/01/chocolatecovere.html

The original recipe calls for matzo, but you can easily sub with saltines. I've made this many times, and it's always a hit.

Answer

A savory way to use saltines is to use them to top baked fish:
Crumble them and mix with minced garlic, FGBP, minced parsley.
Sprinkle salt and pepper over fish (any fillet of a white fish will do), top with the crumb mixture, drizzle with fresh lemon juice, sprinkle with paprika. Bake for 15 - 20 minutes at 375*.

BTW: that chocolate covered saltine looks terrific!

Answer

Throw them in your food processor to make crumbs and then use that to coat chicken or fish instead of breadcrumbs.

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Cooks Illustrated has a bacon wrapped meatloaf which uses a sleeve of saltines to bind. It's really very good....my go-to meatloaf recipe. Put them in a bag and steamroll with your rolling pin. Freeze the rest.

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It hard to believe that 3/4 of a box of saltines have survived a month. No chance they would have that longevity at casa jfood.

These little beauties should be used as a centerpiece, not shoved into something else where they are filler or the like. They can handle stuff all by their little lonesome. Here are a few add-ons to saltines that make them fly out of the box.

1 - Peanut butter - In the 60's jfood used to make little pb sandwiches with crackers to eat in front of the TV. Throw some on one side, turn it over, smash very light onto another and place on a plate. A big glass of milk and it time for Boston Legal. Even better than ice cream.
2 - Chopped Liver - what's better than enjoying all that cholesterol. 
3 - Cheese - Open faced sandwiches with some nice soft cheese also in front of the TV
4 - Tomato Soup - Hate to throw jfood under the bus, but a bowl of Campbell's Tomato soup (made with milk not water) and a pile of crackers is a wonderful end of the day. And to top it off make yourself a grilled cheese sandwich on the side.

Answer

If you use cracker meal, then you can substitute saltine cracker crumbs instead. The best fried shrimp I've ever had used cracker meal or cracker crumbs, then an egg/milk wash, and then back into cracker meal before frying. They can also be used in place of bread crumbs in some recipes. I've used them as a binder for meatloaf and salmon croquettes. A simple snack that my kids love is a saltine cracker with a little peanut butter and a marshmallow on top. Put it in the oven to brown and puff the marshmallow. My dad made that when I was a kid as a Sunday night treat. I also like them with a bit of tuna or chicken salad on top!

Answer

Pork chops use good quaility meat-

My mom use to take the crackers and a rolling pin on foil to make almost bread crumbs texture, not as fine.
beat two eggs in a wide enough plate with sides for dipping

Heat vegetable oil in iron skilley till slightly smoking-
season the pork chops with salt and pepper, dip into egg mix and then crackers coating well..cook about 5-7 min. on each side you want the cracker coating to be med. brown, best that the chops are not too thick. 
Serve with mash potatos and greens, excellent.

Answer

A friend of mine uses them instead of bread crumbs for stuffing/dressing. Just substitute an equal portion of coarsley crumbled saltines for bread. Very tasty.

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Another Southern food using saltine crackers is to mix a sleeve of saltines with a quart or a 14.5 oz can of chopped tomatoes, salt and pepper to taste, and enough mayo to make a creamy salad. My mom almost always made that when we had fried fish.

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Just dump some sardines on top of them. Sardines and Saltines...that's some find dineing.

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nutella?

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ceviche

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Try this: My ex-hubby's "Fire-crackers" Place 3 - sleeves of saltine crackers in a gallon size zip lock. Mix 1/2 cup canola or light olive oil, 1 t. cayenne pepper, 1 t. paprika, 1 t. crushed red pepper, 1/2 t. lemon pepper, 1 1/2 t. powdered ranch dressing mix. Pour over crackers in bag, gently toss to distribute over crackers, let sit for a couple of hours or overnite. Trust me, it's yummy - spicy and crunchy! And everyone will want to know how you made it! Shhhh....

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If you could learn to eat 10 Saltines in one minute without drinking any liquid, you could get rich winning bar bets. 
It can't be done.

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Half a sleeve of saltines (at least) and room temp tonic water are my "getting over a headache" meal. Don't forget the Excedrin!

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I heard that it is the binding agent in the totally addictive Peruvian aji sauce, it's like garlicky crack.

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2 sleeves of saltines, half cup olive oil, garlic powder, lots of ground cayenne...put in ziplock bag, shake, and let marinate a few hours...no baking,,,will stay crisp...addictive!!!

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Clam Casserole: 24 saltines crushed, 2 8-oz cans chopped or minced clams with all the juice, 2 eggs beaten, 1 1/2 cups milk, 1/4 cup melted butter. Mix all together and bake in casserole 45-60 minutes. I found this in a New England church members' contributed recipes cookbook---if you like the flavor of clams it is surprisingly good.

Answer

This is a fabulous spring or summer dessert.

Soda cracker pie:

3 egg whites, beaten stiff. Add 1 cup sugar (the amount can be reduced) and 1 tsp vanilla. Roll 16 double soda crackers fine but not too fine. Add 1/2 tsp baking powder. Fold in egg mixture. Add 1/2 cup walnuts, chopped. Butter a 9X9 pan and bake in 325 oven for 30 minutes. When cool serve with sweetened strawberries or peaches and top with a layer of whipped cream.

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I'm sure OP's original 3/4 box is long gone, but for future saltines - they make a lovely crushed breading for large panfried oysters.

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This will take care of 12: http://www.splendidtable.org/recipes/21st-century-mac-and-cheese

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Just read what I would guess is an excellent use of 1 1/2 sleeves; From npr.org: Bill Smith's Atlantic Beach Pie.

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For fried chicken , should I use salted or unsalted crackers ???

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Make chile for the superbowl, serve the chile with buttered saltines. Instruct guests to kinda break them in pieces and add to the chile. I am telling you, it is great. My mom used to do this with oyster crackers, what a pain in the arse, but man was that a good bowl of ordinary chile! Don't skimp on the butter and to be honest, the butter should be icy cold. It just does. Trust me!

Answer

Perfect for crabcakes with a little egg, mayo and Old Bay.

Also (and I know how crazy this sounds) when I was little we used toast marshmallows on top of saltines under the broiler. We didn't have graham crackers so they weren't really s'mores, but the saltiness of the saltines worked really well with the sweet marshmallows.

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I'd knock 'em off with a stick of cold butter, maybe accompanied by a pitcher of whiskey sours.

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Look up the recipe for Poppy Seed Chicken. 
My family loves it so I usually double it - that's 2 sleeves of saltines used up (even if the recipe calls for a buttery cracker - the saltines are awesome to use in it!)

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Make (mock) apple pie.

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Into food processor. Fine chop.
Into a bowl. Add enough whole milk so the crackers just absorb the milk. You don't want excess milk. Into fridge. In processor put four mild italian sausages with the casings removed. Two eggs 1 LB ground pork. 1/2 C rough chopped parsely or cilantro or watercress etc.
Season with S&P. No extra herbs needed. Add the cracker/milk. Pulse until throuhly combined. 
The mixture will be sticky. Use OO or water on your hands to form the mixture into golf ball size meatballs. Into hard simmering salted water or stock. The meatballs will take a few minutes to cook through. Check one to make sure you are cooking them long enough.
Out onto a tray to cool. Into fridge when cooled. Then into Ziploc bags then into freezer.
This method works for any type of meatball.
I like to use ground pork and fresh prawns and fine chopped chives.

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What to do with a bunch of saltine crackers….

Discussion Summary

Recipe

21st Century Mac and Cheese

Recipe

Mock Oysters Eggplant Casserole Recipe Genius Kitchen

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