RITZ CRISPS RECIPES

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MOCK APPLE CRISP (RITZ) RECIPE - FOOD.COM



Mock Apple Crisp (Ritz) Recipe - Food.com image

Need a quick dessert, like a yummy apple crisp, but no apples on hand? Made in the tradition of the Ritz Mock Apple Pie, you have everything in your pantry for this no-crust crisp. It's a brain twister - tastes like the real thing!

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 10

2 cups water
1 cup white sugar
2 teaspoons cream of tartar
30 -40 Ritz crackers
1 teaspoon ground cinnamon
1 tablespoon lemon juice
20 Ritz crackers, roughly crushed for topping
1/2 cup packed brown sugar, for topping
1/2 teaspoon ground cinnamon, for topping
1/3 cup softened butter, for topping

Steps:

  • Preheat oven to 425 and butter a 2 quart casserole.
  • For Filling: Combine water, white sugar, and cream of tartar in a saucepan and bring to a boil. Simmer for 5 minutes stirring occasionally.
  • Roughly break 30-40 Ritz crackers into buttered casserole, scatter evenly. Pour sugar mixture over crackers. Sprinkle with cinnamon and lemon juice.
  • For Topping: Mix together 20 crushed Ritz crackers, brown sugar, cinnamon, and butter until crumbly. Sprinkle over filling.
  • Bake 10 minutes at 425. Reduce heat to 375 and continue to bake 15-20 minutes longer or until topping is golden brown and filling is no longer jiggly. Serve warm with vanilla ice cream or whipped topping.

Nutrition Facts : Calories 321.8, FatContent 12.5, SaturatedFatContent 6, CholesterolContent 20.3, SodiumContent 255.7, CarbohydrateContent 52.6, FiberContent 0.7, SugarContent 40, ProteinContent 1.6

RITZY CHEDDAR CHICKEN BREASTS RECIPE - NYT COOKING



Ritzy Cheddar Chicken Breasts Recipe - NYT Cooking image

They’re as good as they sound: cheesy chicken cutlets coated with buttery Ritz crackers. Skipping the usual flour-egg-bread crumb dredge, this recipe relies instead on a flavorful base layer of tangy sour cream, which has lactic acid that tenderizes boneless, skinless chicken breasts beautifully. When it comes to breaded white meat, thin cutlets are ideal, which you can buy from the store or achieve by slicing thick breasts in half horizontally (no pounding necessary). They cook more evenly this way, staying tender throughout as they’re quickly baked in a hot oven. Serve with something fresh — a big green salad, perhaps — to balance the wonderful richness of this nostalgic number.

Provided by Eric Kim

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil, plus more for greasing wire rack
1/4 cup sour cream
1 large egg white
1 teaspoon Dijon mustard
Kosher salt (Diamond Crystal)
2 large boneless, skinless chicken breasts (about 1 1/2 pounds total)
1 sleeve Ritz crackers (about 100 grams)
2 ounces extra-sharp Cheddar cheese, coarsely grated (about 1 cup)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

  • Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.
  • In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
  • In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.
  • Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.


















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