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What to do with a bunch of saltine crackers….

Lemonii Jan 30, 2008 08:21 AM

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. Amuse Bouches RE: Lemonii Jan 30, 2008 08:30 AM


    9 Replies
    1. re: Amuse Bouches
      aussiewonder RE: Amuse Bouches Jan 30, 2008 08:34 AM

      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
        dolores RE: Amuse Bouches Jan 30, 2008 08:35 AM

        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?


        1. re: Amuse Bouches
          synergy RE: Amuse Bouches Jan 30, 2008 10:04 AM

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

          1. re: synergy
            ginnyhw RE: synergy Jan 31, 2008 02:31 AM

            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
            Val RE: Amuse Bouches Jan 30, 2008 11:52 AM

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

            1. re: Amuse Bouches
              scuzzo RE: Amuse Bouches Jan 30, 2008 11:59 AM

              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
                DGresh RE: scuzzo Mar 25, 2008 12:42 PM

                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
                  Val RE: DGresh Mar 25, 2008 12:52 PM

                  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
                chelleyd01 RE: Amuse Bouches Jan 30, 2008 06:46 PM

                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. s
                Springhaze2 RE: Lemonii Jan 30, 2008 08:38 AM

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

                1. j
                  jacinthe RE: Lemonii Jan 30, 2008 08:40 AM

                  Very similar to the pine bark idea:


                  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
                    dolores RE: jacinthe Jan 30, 2008 08:43 AM

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

                    1. re: dolores
                      jencounter RE: dolores Jan 30, 2008 09:38 AM

                      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
                      Katie Nell RE: jacinthe Jan 30, 2008 03:06 PM

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

                    3. Gio RE: Lemonii Jan 30, 2008 08:42 AM

                      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!

                      1. boogiebaby RE: Lemonii Jan 30, 2008 09:09 AM

                        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
                          babaoriley7 RE: boogiebaby Jan 30, 2008 10:22 AM

                          I like this but with Pork Tendreloin for sandwiches

                          1. re: boogiebaby
                            synergy RE: boogiebaby Feb 1, 2008 09:55 AM

                            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.

                          2. m
                            minisma RE: Lemonii Jan 30, 2008 10:31 AM

                            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.

                            1 Reply
                            1. re: minisma
                              broncosaurus RE: minisma Jan 31, 2008 10:23 PM


                            2. jfood RE: Lemonii Jan 30, 2008 10:33 AM

                              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.

                              5 Replies
                              1. re: jfood
                                Springhaze2 RE: jfood Jan 30, 2008 10:46 AM

                                Hi jfood. Too funny on the tomato soup comment! Campbell's Tomato soup made with milk is a perfect comfort food. While saltines work I love cheddar crackers - like Goldfish or Cheeze-Its and grated cheddar cheese as a topper. Have you ever tried the Pacific Natural Tomato and Roasted Pepper soup? Now that is perfect with just plain saltines.

                                Anybody ever hear of adding marshmellows to your typical bowl of Campbell's Tomato soup (made with milk, of course)? My FIL does that...I have never heard or seen it before.

                                1. re: Springhaze2
                                  Emme RE: Springhaze2 Mar 26, 2008 12:23 AM

                                  And we used to do Ritz crackers w/ campbell's tomato w/ milk mixed in.

                                2. re: jfood
                                  missfunkysoul RE: jfood Jan 30, 2008 01:27 PM

                                  Dip your saltine-peanut butter sandwiches in chocolate and you'll have a very tasty treat from my husband's hometown in Central PA - club sandwiches! They are the tastiest little things, great with a glass of milk.

                                  I also make stuffing with them....

                                  1. re: missfunkysoul
                                    punkin712 RE: missfunkysoul Jan 30, 2008 01:51 PM

                                    OMG - when I read jfood's post, I was thinking, "Amateur...he should try dipping those little beauties in chocolate."

                                    Even funnier is that I'm also from Central PA - is it possible this is a regional delicacy?

                                    1. re: punkin712
                                      missfunkysoul RE: punkin712 Jan 30, 2008 02:27 PM

                                      I don't know of anyone else who makes them but Costa's... they are SO good! My father-in-law always gives me a bunch to take home when we go back to visit :)

                                3. alliedawn_98 RE: Lemonii Jan 30, 2008 12:02 PM

                                  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!

                                  1. Lori SF RE: Lemonii Jan 30, 2008 07:21 PM

                                    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.

                                    1. KaimukiMan RE: Lemonii Jan 31, 2008 01:11 PM

                                      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.

                                      1 Reply
                                      1. re: KaimukiMan
                                        kagoo RE: KaimukiMan Jan 31, 2008 01:24 PM

                                        Well, you all might think I'm crazy, but here's a very old South Philadelphia tradition: saltines and potato salad. My mother (85) remembers buying them two for a penny at the church fair when she was a little girl. It's a great combo. (Especially with my mother's potato salad!)

                                      2. alliedawn_98 RE: Lemonii Jan 31, 2008 05:51 PM

                                        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.

                                        1 Reply
                                        1. re: alliedawn_98
                                          bigjimbray RE: alliedawn_98 Jan 31, 2008 10:28 PM

                                          They go great crumpled up and put into you chili bowl. or in soups of any kind.
                                          like someone said earlier in meatloaf. or coatings crushed and put on like breadcrumbs. I have used them for years with cheeses or peanut butter.

                                        2. b
                                          broncosaurus RE: Lemonii Jan 31, 2008 10:26 PM

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

                                          1. toodie jane RE: Lemonii Feb 1, 2008 09:25 AM


                                            1. sarah galvin RE: Lemonii Mar 25, 2008 01:42 PM


                                              1. m
                                                MuuMuu2 RE: Lemonii Nov 25, 2008 09:41 AM

                                                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....

                                                2 Replies
                                                1. re: MuuMuu2
                                                  geminigirl RE: MuuMuu2 Nov 25, 2008 03:49 PM

                                                  doesn't this get mushy from the oil? it sounds good though...

                                                  1. re: geminigirl
                                                    jenwee RE: geminigirl Nov 26, 2008 01:14 PM

                                                    the crackers absorb the oil pretty good. Here is my cheapo version of fire crackers: 1 box of saltines, 2 teaspoons crushed red pepper flakes , 1 (1 ounce) package dry ranch salad dressing mix, 1 tsp of garlic powder, and 1/2 cup extra virgin olive oil.

                                                    My coworkers eat them at every pot luck :)

                                                2. Veggo RE: Lemonii Nov 25, 2008 04:12 PM

                                                  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.

                                                  3 Replies
                                                  1. re: Veggo
                                                    1POINT21GW RE: Veggo Apr 10, 2013 11:25 PM

                                                    Seems like this guy did it:


                                                    1. re: 1POINT21GW
                                                      kaleokahu RE: 1POINT21GW Apr 11, 2013 01:40 PM

                                                      Oh, I could really have done without watching that.

                                                      1. re: 1POINT21GW
                                                        Veggo RE: 1POINT21GW Jul 2, 2013 07:25 PM

                                                        Veggo bows.

                                                    2. a
                                                      archstreet RE: Lemonii Nov 26, 2008 10:32 AM

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

                                                      1. c
                                                        creamydeluxe RE: Lemonii Nov 26, 2008 02:16 PM

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

                                                        1 Reply
                                                        1. re: creamydeluxe
                                                          Bretm89 RE: creamydeluxe Jul 1, 2013 10:11 AM

                                                          It's called huancaina, it can be made with or without the crackers but the crackers give it a yummie filling constancy. If you want a recipe of it here it is. Queso fresco, aji pepper, some if the juice from the jarred aji, evaporated milk, veggie oil, a couple saltines, salt, pep. And blend

                                                        2. d
                                                          Debwin RE: Lemonii Apr 9, 2013 07:08 PM

                                                          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!!!

                                                          1. q
                                                            Querencia RE: Lemonii Apr 9, 2013 08:35 PM

                                                            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.

                                                            1 Reply
                                                            1. re: Querencia
                                                              chefj RE: Querencia Apr 11, 2013 05:35 PM

                                                              In Maryland we did a very similar dish with Oysters. A staple at Ham and Oyster Dinners at the Firehouse, Elk's Lodge etc....

                                                            2. tcamp RE: Lemonii Apr 11, 2013 06:06 AM

                                                              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.

                                                              1. rcallner RE: Lemonii Apr 11, 2013 11:04 AM

                                                                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.

                                                                1. s
                                                                  sr44 RE: Lemonii Apr 11, 2013 11:06 AM

                                                                  This will take care of 12: http://www.splendidtable.org/recipes/...

                                                                  1. j
                                                                    Joebob RE: Lemonii Apr 11, 2013 06:27 PM

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

                                                                    1. b
                                                                      bon_bon90 RE: Lemonii Jan 28, 2014 07:30 AM

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

                                                                      11 Replies
                                                                      1. re: bon_bon90
                                                                        Gio RE: bon_bon90 Jan 28, 2014 08:31 AM

                                                                        If you do not season the chicken first use salted saltines. Use unsalted if you do season first. It really depends on how much salt/seasoning you like, though.

                                                                        1. re: Gio
                                                                          Veggo RE: Gio Jan 28, 2014 08:47 AM

                                                                          What does one call an unsalted Saltine?

                                                                          1. re: Veggo
                                                                            Gio RE: Veggo Jan 28, 2014 09:18 AM

                                                                            An unsalted Saltine.

                                                                            1. re: Veggo
                                                                              KaimukiMan RE: Veggo Jan 28, 2014 10:30 AM

                                                                              An usalted Saltine is a Soda Cracker.

                                                                              1. re: KaimukiMan
                                                                                Gio RE: KaimukiMan Jan 28, 2014 12:08 PM


                                                                                1. re: Gio
                                                                                  Veggo RE: Gio Jan 28, 2014 12:10 PM

                                                                                  Unsalted Saltines, cool. Same isle as the jumbo shrimp?..:)

                                                                                  1. re: Veggo
                                                                                    Gio RE: Veggo Jan 28, 2014 12:53 PM

                                                                                    Why Yes. Yes it is. When you finish dredging the shrimp through the cocktail sauce you can use either soda crackers or Unsalted Saltines to mop up the remaining sauce. It's like having a quiet riot in your mouth. You'll find the box of unsalted saltines right next to the plastic lemons.

                                                                                    1. re: Gio
                                                                                      Veggo RE: Gio Jan 28, 2014 01:02 PM

                                                                                      You remind me of the time I was asking for horseradish at the farmers' market near Aqueduct Racetrack.

                                                                                      1. re: Veggo
                                                                                        Gio RE: Veggo Jan 28, 2014 03:13 PM

                                                                                        This reminds me of the time I left alphabet soup on the stove and went out. I worried whether or not it would spell disaster.

                                                                                        1. re: Gio
                                                                                          synergy RE: Gio Jan 30, 2014 01:21 PM

                                                                                          Good one :-) !

                                                                              2. re: Veggo
                                                                                Ttrockwood RE: Veggo Jan 28, 2014 02:24 PM

                                                                                A sad and naked shadow of what it could be....

                                                                          2. jennaroo RE: Lemonii Jan 28, 2014 04:00 PM

                                                                            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!

                                                                            1 Reply
                                                                            1. re: jennaroo
                                                                              Springhaze2 RE: jennaroo Jan 30, 2014 05:53 PM

                                                                              How do you spread icy cold butter onto saltines? Just curious. On the other hand, I have very fond memories of saltines spread with butter... I might need to buy some saltines because it's probably been about 30 years since I had one.

                                                                            2. chicgail RE: Lemonii Jan 30, 2014 04:30 PM

                                                                              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.

                                                                              1. tim irvine RE: Lemonii Jan 30, 2014 04:55 PM

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

                                                                                1. g
                                                                                  ginfur RE: Lemonii May 29, 2014 05:34 PM

                                                                                  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!)

                                                                                  1. ipsedixit RE: Lemonii May 29, 2014 05:37 PM

                                                                                    Make (mock) apple pie.

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