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Jan 30, 2008 08:21 AM
Discussion

What to do with a bunch of saltine crackers….

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?

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    1. re: Amuse Bouches

      exactly what i was going to recommend. thanks for posting! i've been looking for this since i fell in love w/ it at a christmas party.

      1. re: Amuse Bouches

        Or make a dandy crabmeat/cracker stuffing for lobster for you and however many other people you really like, and eat it all before Sunday?

        http://tinyurl.com/2lm6m2

        1. re: Amuse Bouches

          Someone at work recently made these. They were addictive!!!! She also put chopped nuts on top.

          1. re: synergy

            They were at my office too- must be the easy cookie recipe of the year! Our baker used chocolate chips and Heath Bar crunch topping.

          2. re: Amuse Bouches

            Yep, the pine bark is just awesome and so easy! People really freak over them, too!

            1. re: Amuse Bouches

              I've had a similar thing, but with almonds and no chocolate. Either this should be spectacular. The sweet, salty, butter, crunchy goodness is quite mind blowing.

              1. re: scuzzo

                So can the pine bark be made ahead? I have some time this afternoon and want to bring it as a hostess gift this weekend (4 days from now)

                1. re: DGresh

                  Well, I've made pine bark many, many times but never that far ahead...I think you'd be okay, really.

              2. re: Amuse Bouches

                totally ditch all the other ideas and make these. I let the boiling sugar go a few extra minutes and I only use good butter. I also sprinkle with a little sea salt and toasted pecans!

                I made 3 batches for Christmas goodie bags...HUGE hit.

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

                1. Very similar to the pine bark idea:

                  http://www.davidlebovitz.com/archives...

                  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.

                  3 Replies
                  1. re: jacinthe

                    jacinthe, how many saltines or Ritz equal 4-6 sheets of Matzoh, do you think? It looks delicious.

                    1. re: dolores

                      I just made this yesterday - you need enough saltines to cover the bottom of a sheet pan in one layer. I'm not sure the number, but that may give a better idea.

                    2. re: jacinthe

                      Here's another one that I bookmarked to try: Cashew Caramel Cracker Bars http://www.leitesculinaria.com/recipe...

                    3. 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!

                      2 Replies
                      1. re: Gio

                        What is FGBP? I'm a little slow today.

                        1. re: FRLhokie

                          Finely ground black Pepper I would think, but have never seen any one refer to it as FGBP before or since

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

                        2 Replies
                        1. re: boogiebaby

                          I like this but with Pork Tendreloin for sandwiches

                          1. re: boogiebaby

                            Can't stand eating the store bought crumbs. I always make my own breadcrumbs from any crackers I have, melba toast,tortilla chips, pretzels...you name it. I add my own seasoning too.