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Thread: Ritz crackers

  1. #1
    cory! Guest

    Default Ritz crackers


    What do you guys think of ritz crackers? Im trying to decide if there ok
    for me to use as part of an appetizer for a dinner party Im throwing for
    a friend's engagement- don't know her family. Help!
    -cory




    --
    cory!

  2. #2
    Steve Pope Guest

    Default Re: Ritz crackers

    cory! <[email protected]> wrote:

    > What do you guys think of ritz crackers? Im trying to decide
    > if there ok for me to use as part of an appetizer for a dinner
    > party Im throwing for a friend's engagement- don't know her
    > family. Help!


    (Am I supposed to not answer this due to the foodbanter thing?)

    There are better crackers in the world. Late July "Classic Rich"
    crackers are designed to resemble Ritz crackers but are (in my opinion)
    much much better.

    Steve

  3. #3
    pavane Guest

    Default Re: Ritz crackers


    "Steve Pope" <[email protected]> wrote in message news:hmfbc6$mq3$[email protected]..
    | cory! <[email protected]> wrote:
    |
    | > What do you guys think of ritz crackers? Im trying to decide
    | > if there ok for me to use as part of an appetizer for a dinner
    | > party Im throwing for a friend's engagement- don't know her
    | > family. Help!
    |
    | (Am I supposed to not answer this due to the foodbanter thing?)
    |
    | There are better crackers in the world. Late July "Classic Rich"
    | crackers are designed to resemble Ritz crackers but are (in my opinion)
    | much much better.

    You are right, but I view Ritz as a classic such as saltines, Vermont
    common biscuits, Uneeda biscuits, oyster crackers and the like.
    They have been part of our culture and life for generations and have
    a distinct place in appetizers and snacking. I can't imagine my
    mother's egg salad topped with a caper-stuffed rolled anchovy on
    anything but a Ritz cracker. They are unique and really don't
    deserve to be tossed on the waste-pile of humanity, even though
    there are some better crackers on the market. Of course there are,
    but don't let the Ritz become forgotten. Please, cory! and Steve,
    add a few real Ritz to the layout.

    pavane



  4. #4
    notbob Guest

    Default Re: Ritz crackers

    On 2010-03-01, cory! <[email protected]> wrote:
    >
    > What do you guys think of ritz crackers? Im trying to decide if there ok
    > for me to use as part of an appetizer for a dinner party Im throwing for
    > a friend's engagement- don't know her family. Help!


    They carry no cachet on the stiff neck circuit, but ppl still like
    'em. Any variation of pineapple and cream cheese and a some smokey
    pork tidbit are a natural, regardless of how gauche.

    nb

  5. #5
    Stan Horwitz Guest

    Default Re: Ritz crackers

    In article <[email protected]>,
    cory! <[email protected]> wrote:

    > What do you guys think of ritz crackers? Im trying to decide if there ok
    > for me to use as part of an appetizer for a dinner party Im throwing for
    > a friend's engagement- don't know her family. Help!
    > -cory


    I like Ritz Crackers, but as with anything involving food, it is purely
    a matter of personal taste.

  6. #6
    pavane Guest

    Default Re: Ritz crackers


    "notbob" <[email protected]> wrote in message news:HzGin.2294$[email protected]..
    | On 2010-03-01, cory! <cory.5d0e369.686502@foodba[email protected]> wrote:
    | >
    | > What do you guys think of ritz crackers? Im trying to decide if there ok
    | > for me to use as part of an appetizer for a dinner party Im throwing for
    | > a friend's engagement- don't know her family. Help!
    |
    | They carry no cachet on the stiff neck circuit, but ppl still like
    | 'em. Any variation of pineapple and cream cheese and a some smokey
    | pork tidbit are a natural, regardless of how gauche.

    .... and cream cheese with inexpensive caviar, or smoked salmon,
    or any smoked cheese along with the smokey pork tidbits. Or a swirl
    of peanut butter with a topping of a touch of honey, or even a thin
    coating of butter with Vegemite on top. Or the South's infamous
    pimiento cheese spread. Or a canned sardine with a squirt of lemon
    juice and a touch of Tabasco. I guess I need to go buy some...

    pavane



  7. #7
    Stu Guest

    Default Re: Ritz crackers

    On Sun, 28 Feb 2010 20:53:13 -0500, cory!
    <[email protected]> wrote:

    >
    >What do you guys think of ritz crackers? Im trying to decide if there ok
    >for me to use as part of an appetizer for a dinner party Im throwing for
    >a friend's engagement- don't know her family. Help!
    >-cory


    Try this, make these up and put them on the Ritz. Barbara made them
    for us one day for a snack. Cream cheese can be used to anchor the
    mushrooms to the cracker.


    * Exported from MasterCook *

    Crab-Stuffed Mushrooms

    Recipe By :Barb in Kodiak
    Serving Size : 24 Preparation Time :0:00
    Categories : Mushroom

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup cooked flaked crab
    8 ounces cream cheese -- softened
    1 teaspoon lemon juice
    2 Dashes Worcestershire sauce
    1/4 teaspoon basil
    1/4 teaspoon garlic powder
    2 green onions -- minced
    1/8 teaspoon lemon pepper
    24 large mushrooms
    1/2 cup Cheddar cheese -- grated
    2 tablespoons freshly grated Parmesan cheese

    Wash mushrooms well, remove stems, and set caps aside. Finely chop
    about 1/2 the mushroom stems. (Use the remainder in another recipe or
    freeze for later use.)

    Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire
    sauce, basil, garlic powder, onions, and lemon pepper. Fill mushroom
    caps with the crab mixture and place in a large, lightly greased
    baking dish. Top with the grated Cheddar and Parmesan cheeses.
    (Recipe may be prepared to this point and refrigerated, covered,
    overnight.) Bake at 450ºF for 15-20 minutes and serve warm.

    Baking Time: "0:20"
    - - - - - - - - - - - - - - - - -
    Per Serving (excluding unknown items): 55 Calories; 4g Fat (69.4%
    calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber;
    18mg Cholesterol; 72mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
    Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

    NOTES : Any leftover crab mixture may be thinned with sour cream and
    served as a dip or spread for crackers, chips, or vegetables. Shrimp
    could be substituted for crab.



    --

    Stu

    More than simply a recipe website http://foodforu.ca

    This post is Intellectual Property, if you've made it available
    for viewing on a website, you must remove it immediately.

  8. #8
    Steve B Guest

    Default Re: Ritz crackers


    "cory!" <[email protected]> wrote in message
    news:[email protected]..
    >
    > What do you guys think of ritz crackers? Im trying to decide if there ok
    > for me to use as part of an appetizer for a dinner party Im throwing for
    > a friend's engagement- don't know her family. Help!
    > -cory


    I personally, me, love Ritz crackers. Isn't their slogan "Everything tastes
    great on a Ritz"? It is a standard cracker with a pleasant taste. I'd use
    it. Maybe even see if they make low sodium ones.

    Steve



  9. #9
    Omelet Guest

    Default Re: Ritz crackers

    In article <[email protected]>,
    cory! <[email protected]> wrote:

    > What do you guys think of ritz crackers? Im trying to decide if there ok
    > for me to use as part of an appetizer for a dinner party Im throwing for
    > a friend's engagement- don't know her family. Help!
    > -cory


    They are excellent for creating appetizers. I love the buttery taste of
    those things.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  10. #10
    Omelet Guest

    Default Re: Ritz crackers

    In article <[email protected]>,
    Stu <[email protected]> wrote:

    > Try this, make these up and put them on the Ritz. Barbara made them
    > for us one day for a snack. Cream cheese can be used to anchor the
    > mushrooms to the cracker.


    Complicated, but it sounds yummy. ;-d
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  11. #11
    projectile vomit chick Guest

    Default Re: Ritz crackers

    On Feb 28, 10:08*pm, Stu <ad...@foodforu.ca> wrote:
    > On Sun, 28 Feb 2010 20:53:13 -0500, cory!
    >
    > <cory.5d0e369.686...@foodbanter.com> wrote:
    >
    > >What do you guys think of ritz crackers? Im trying to decide if there ok
    > >for me to use as part of an appetizer for a dinner party Im throwing for
    > >a friend's engagement- don't know her family. Help!
    > >-cory

    >
    > Try this, make these up and put them on the Ritz. Barbara made them
    > for us one day for a snack. Cream cheese can be used to anchor the
    > mushrooms to the cracker.
    >
    > * Exported from MasterCook *
    >
    > * * * * * * * * * * * * * Crab-Stuffed Mushrooms
    >
    > Recipe By * * :Barb in Kodiak
    > Serving Size *: 24 * *Preparation Time :0:00
    > Categories * *: Mushroom
    >
    > * Amount *Measure * * * Ingredient -- Preparation Method
    > -------- *------------ *--------------------------------
    > * 1 * * * * * * * *cup *cooked flaked crab
    > * 8 * * * * * * ounces *cream cheese -- softened
    > * 1 * * * * * teaspoon *lemon juice
    > * 2 * * * * * * Dashes *Worcestershire sauce
    > * * *1/4 * * *teaspoon *basil
    > * * *1/4 * * *teaspoon *garlic powder
    > * 2 * * * * * * * * * * green onions -- minced
    > * * *1/8 * * *teaspoon *lemon pepper
    > * 24 * * * * * * large *mushrooms
    > * * *1/2 * * * * * cup *Cheddar cheese -- grated
    > * 2 * * * *tablespoons *freshly grated Parmesan cheese
    >
    > Wash mushrooms well, remove stems, and set caps aside. Finely chop
    > about 1/2 the mushroom stems. (Use the remainder in another recipe or
    > freeze for later use.)
    >
    > Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire
    > sauce, basil, garlic powder, onions, and lemon pepper. Fill mushroom
    > caps with the crab mixture and place in a large, lightly greased
    > baking dish. Top with the grated Cheddar and Parmesan cheeses.
    > *(Recipe may be prepared to this point and refrigerated, covered,
    > overnight.) Bake at 450ºF for 15-20 minutes and serve warm.
    >
    > Baking Time: *"0:20"


    If the OP is asking for opinions about a very common snack cracker
    this recipe is probably way beyond his/her ability.

  12. #12
    Bob Terwilliger Guest

    Default Favorite appetizers from the Mediterranean shores?

    Om wrote about Ritz crackers:

    > They are excellent for creating appetizers. I love the buttery taste of
    > those things.


    That reminds me: Sometime in the near future I'll be making a bunch of
    small-plate things for what is anticipated to be a group of five diners. The
    food is all supposed to be Mediterranean-inspired (initially it was supposed
    to be European, but I am *not* going to ask for recipes from Europe!)

    What are some favorite appetizers from that region? (I must exclude from
    consideration such things as prosciutto with melon, because melon is out of
    season.)

    Bob


  13. #13
    Christine Dabney Guest

    Default Re: Favorite appetizers from the Mediterranean shores?

    On Mon, 1 Mar 2010 01:41:10 -0800, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    >Om wrote about Ritz crackers:
    >
    >> They are excellent for creating appetizers. I love the buttery taste of
    >> those things.

    >
    >That reminds me: Sometime in the near future I'll be making a bunch of
    >small-plate things for what is anticipated to be a group of five diners. The
    >food is all supposed to be Mediterranean-inspired (initially it was supposed
    >to be European, but I am *not* going to ask for recipes from Europe!)
    >
    >What are some favorite appetizers from that region? (I must exclude from
    >consideration such things as prosciutto with melon, because melon is out of
    >season.)
    >
    >Bob


    Why not from Europe??? That could encompass a lot of things..like the
    Danish stuff.. And Russian Zakuski.. I think I am spelling that
    right.

    Christine
    --
    http://nightstirrings.blogspot.com

  14. #14
    Bob Terwilliger Guest

    Default Re: Favorite appetizers from the Mediterranean shores?

    Christine wrote:

    > Why not from Europe??? That could encompass a lot of things..like the
    > Danish stuff.. And Russian Zakuski.. I think I am spelling that
    > right.


    I've already *got* twelve appetizers planned; I don't think I need to double
    that! Large as my pantry is, I don't want to go out hunting for Danish and
    Russian ingredients, also.

    Bob


  15. #15
    Christine Dabney Guest

    Default Re: Favorite appetizers from the Mediterranean shores?

    On Mon, 1 Mar 2010 02:00:46 -0800, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    >Christine wrote:
    >
    >> Why not from Europe??? That could encompass a lot of things..like the
    >> Danish stuff.. And Russian Zakuski.. I think I am spelling that
    >> right.

    >
    >I've already *got* twelve appetizers planned; I don't think I need to double
    >that! Large as my pantry is, I don't want to go out hunting for Danish and
    >Russian ingredients, also.
    >
    >Bob


    Wow..you must be planning quite the appetizer table!!!

    May I invite myself to this shinding? ))

    Christine
    --
    http://nightstirrings.blogspot.com

  16. #16
    Bob Terwilliger Guest

    Default Re: Favorite appetizers from the Mediterranean shores?

    Christine wrote:

    > Wow..you must be planning quite the appetizer table!!!


    I'm still open to suggestions; that's why I started this thread!



    > May I invite myself to this shinding? ))


    Depends. When are you available? :-)

    Bob

  17. #17
    Christine Dabney Guest

    Default Re: Favorite appetizers from the Mediterranean shores?

    On Mon, 1 Mar 2010 02:10:21 -0800, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    >Christine wrote:
    >
    >> Wow..you must be planning quite the appetizer table!!!

    >
    >I'm still open to suggestions; that's why I started this thread!


    Okay.

    What do you have planned already? Give us some ideas of what is in
    your head?
    >
    >
    >
    >> May I invite myself to this shinding? ))

    >
    >Depends. When are you available? :-)


    Probably not anytime soon. I am starting to pack up here...and my time
    is limited right now.

    But if it sounds really good..maybe I could grab some time..but it
    isn't likely before I have to leave here. Hoping to be able to snag
    the contract in San Jose. Hear that RAnger?????? I would be your
    NEIGHBOR!!!

    Of course, that might put me close to Manresa....
    :::::::::::::sigh::::::::::::::::

    Christine
    --
    http://nightstirrings.blogspot.com

  18. #18
    Jen P. Guest

    Default Re: Favorite appetizers from the Mediterranean shores?

    Bob Terwilliger wrote:
    > What are some favorite appetizers from that region? (I must exclude from
    > consideration such things as prosciutto with melon, because melon is out
    > of season.)


    How about kefta or msemen? Or were you thinking of keeping it more
    along the Italian and Greek lines? I love stuffed vine leaves. Or maybe
    slow-roast tomato and feta on bruschetta... like dakos, only not
    salady and with roasted tomatoes. Or roasted aubergine dip, which it
    nicer than it sounds. Um.. Hmm. In summer, I do grilled haloumi (if
    you slice it very thin, it can almost go crispy and be its own cracker)
    with something slightly tangy or fresh to cut the salt. I normally use
    watermelon or crème fraîche with chives or something, but blood orange
    sliced very thin may be quite nice. Or pomegranate seeds. I think it
    might need something bright green to go with if one goes that way...
    maybe some rocket or a bit of fresh sorrel.

    That's what comes to mind, anyway! Sounds like a great party! Hope you
    have lots of fun.

    -Jen

  19. #19
    Bob Terwilliger Guest

    Default Re: Favorite appetizers from the Mediterranean shores?

    Christine wrote:

    > What do you have planned already? Give us some ideas of what is in your
    > head?


    I don't want to go into specifics, because one of the guests loves
    surprises, and this forum is not all that secret, what with foodbanter, that
    cycling website, and that Aussie site stealing and publishing our posts. :-)
    I'll post a full report afterward.

    In the meantime, what are some of your favorite Mediterranean appetizers?
    Dolmas? Flatbread with dukkah? I think a paella might be a bit too big for
    an appetizer, unless the number of guests increased substantially, but I'm
    not ruling out pasta. I recently saw Mario Batali make little "sandwiches"
    with pan-fried eggplant encasing slabs of cheese, and the whole thing topped
    with chunky tomato sauce.

    Bob


  20. #20
    Omelet Guest

    Default Re: Favorite appetizers from the Mediterranean shores?

    In article <4b8b8bb9$0$14135$[email protected]>,
    "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:

    > Om wrote about Ritz crackers:
    >
    > > They are excellent for creating appetizers. I love the buttery taste of
    > > those things.

    >
    > That reminds me: Sometime in the near future I'll be making a bunch of
    > small-plate things for what is anticipated to be a group of five diners. The
    > food is all supposed to be Mediterranean-inspired (initially it was supposed
    > to be European, but I am *not* going to ask for recipes from Europe!)
    >
    > What are some favorite appetizers from that region? (I must exclude from
    > consideration such things as prosciutto with melon, because melon is out of
    > season.)
    >
    > Bob


    Various types of gourmet olives and cheeses (especially marinated feta
    or marinated fresh mozarella), Insalata Caprese, Dolmas. Think Greek and
    southern Italian.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

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