Ritz Hotdog Bites Food

RITZ STEAKHOUSE BITES

Steps:

• Heat olive oil in saute pan over medium heat. Add spinach and cover for 1 minute to steam. Uncover and stir spinach until it is wilted. Drain spinach, dry between paper towels, and chop. Melt butter in the same pan over medium heat. Add shallots and saute for a minute. Add heavy cream and nutmeg; stir to combine. Add chopped spinach and combine thoroughly. Remove from heat when spinach is creamy. Add salt and pepper. Set aside.
• Melt 1 tablespoon butter in a separate saute pan; add shallots and white wine vinegar. Cook until all liquid has evaporated, about a minute. Remove from the pan; set aside to cool.
• Add egg yolk and lemon juice to blender; slowly blend in half cup of melted butter until mixture is smooth and creamy. Pour into shallots mixture. Stir in chopped fresh tarragon.
• To assemble bites, place about 1-1/2 teaspoons creamed spinach on top of a RITZ Cracker. Place a slice of steak on top of the creamed spinach, then drizzle with about 1-1/2 teaspoon bearnaise sauce over the steak.

SPICY HOT DOG BITES

Steps:

• Combine ketchup, brown sugar, vinegar, soy sauce, mustard, and garlic in the crockery pot.
• Cover and cook on HIGH for 1 hour, stirring occasionally.
• Add hot dogs; stir to coat with sauce.
• Cover and cook on LOW for 1 1/2 hours, or until hot.
• Serve hot, with toothpicks, from crockpot.

RITZ PUSH-CART HOT DOG BITES

Steps:

• Heat oil in a skillet on medium-high heat. Add the diced onions; cook and stir until fluid has evaporated and onions are soft, about 8 minutes.
• Stir in hot pepper sauce, sugar, and chili powder. Simmer for about 2 minutes. Add tomato paste and water; stir. Simmer for another 5 minutes. Remove from heat.
• Arrange RITZ Crackers on a serving platter and top each cracker with a slice of cooked hot dog. Spoon a small amount of the hot dog onions on top of each.
• Drizzle the yellow mustard on top of the onions and serve warm.