Saltines Loaded Food
SALTINES (LOADED)
Why pay a high price for seasoned crackers when you can spend .89 cents for a big box of saltines and put your own toppings on them?
Provided by luvmybge
Categories < 30 Mins
Time 20m
Yield 72 crackers, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F
- Line a cookie sheet with parchment paper and top with saltines.
- Brush with melted butter.
- Top with your choice of seasonings (I use them all).
- Bake for about 10 minutes or until lightly browned.
- Cool on plate.
- Serve with your favorite cheese or dip.
- Note: Don't be afraid to really load them up because some of the topping is going to fall off.
Nutrition Facts : Calories 153, Fat 10.3, SaturatedFat 5.2, Cholesterol 20.3, Sodium 320.9, Carbohydrate 13.4, Fiber 0.8, Sugar 0.2, Protein 2.1
FRIED SALTINES WITH CHEDDAR AND ONION
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.
Provided by Gabrielle Hamilton
Categories crackers and chips, appetizer
Time 30m
Yield 37 crackers
Number Of Ingredients 5
Steps:
- 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.
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