RITZ CRACKERS & EGG
If you need a fast, easy and different appetizer, try this. Make ahead and pop in oven for the 5 minutes. They are always a winner.
Provided by dolores in paradise
Categories < 30 Mins
Time 20m
Yield 20 crackers, 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine hard cooked eggs (chopped fine), mayonnaise, chili powder, and salt & pepper.
- Spoon on the crackers and top with a dab of the taco sauce.
- Bake in 375 degree oven for 5 minutes.
Nutrition Facts : Calories 117.3, Fat 7, SaturatedFat 1.4, Cholesterol 86.3, Sodium 167.2, Carbohydrate 9.9, Fiber 0.3, Sugar 1.6, Protein 3.5
PORTUGUESE EGG SWEET FROM THE RITZ HOTEL
Categories Egg Breakfast Brunch Dessert Bake Pastry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F. In small, heavy, nonreactive saucepan, combine 1/4 cup sugar with flour and salt, then whisk in milk. Drop in lemon zest and cinnamon stick. Set pan over moderate heat and cook, stirring constantly, until mixture just boils and forms stiff batter, 5 to 7 minutes.
- Remove pan from heat and whisk in egg yolks. Set mixture aside to cool, whisking occasionally, 15 minutes.
- In large bowl using electric mixer, beat egg whites until fluffy and texture of thick sea foam. Gradually beat in remaining 1/4 cup sugar, then continue beating until soft peaks form.
- Remove lemon zest and cinnamon stick from cooled egg yolk mixture and discard. Gently fold 1/3 of beaten whites into yolk mixture. Scoop mixture onto remaining beaten whites and fold in gently but thoroughly until no streaks remain.
- Mound batter in ungreased 9-inch ceramic or glass pie pan. Sift ground cinnamon over batter, covering completely. Place pan on baking sheet. Bake on middle oven rack until center is set and cracks have formed on surface, about 30 minutes. Remove from oven and cool to room temperature. (Sericaia will fall slightly - this is to be expected.) Cut into wedges to serve.
- Sericaia will keep, loosely covered, at room temperature up to 2 days.
EGG & ROCKET PIZZAS
Use seeded tortillas as pizza bases for a quick and healthy lunch - crack an egg in the centre and bake to boost protein intake
Provided by Sara Buenfeld
Categories Lunch, Snack
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Lay the tortillas on two baking sheets, brush sparingly with the oil then bake for 3 mins. Meanwhile chop the pepper and tomatoes and mix with the tomato purée, seasoning and herbs. Turn the tortillas over and spread with the tomato mixture, leaving the centre free from any large pieces of pepper or tomato.
- Break an egg into the centre then return to the oven for 10 mins or until the egg is just set and the tortilla is crispy round the edges. Serve scattered with the rocket and onion.
Nutrition Facts : Calories 327 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
RITZY CHEDDAR CHICKEN BREASTS
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
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
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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