Are you sick of searching for Cake Crab Recipe Ruby Tuesday?
So why are you looking for Cake Crab Recipe Ruby Tuesday? I bet I know....
Have you ever visited a restaurant and gone away asking: "just how do they make those
dishes?" You have probably sat there trying to work out just what has gone into the dish, what sort of ingredients
they're using.. Maybe you have even tried to ask the waiter or the chef for the recipe it
was so good! Chances are they didn't give you the recipe, and probably for good reason, if
they did give it out to every person who asked for it, they could soon be out of business.
So you and your family enjoy certain meals so much, you try to copy a version of it in your own kitchen. Maybe you had some success, chances are that you weren't even close to getting the recipe right. The solution to this dilemma is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Cake Crab Recipe Ruby Tuesday that have been tried and tested many times and hence can be successfully used to
recreate your favorite restaurant dishes.
The other awesome thing about cooking restaurant copycat recipes at home, is that you will save money. Imagine not having to go out anymore just to eat your favorite restaurant dishes. You won't believe just how much you could save in a year.
Wherever your tastes lie, it is no longer difficult to find out the ingredients in most copycat recipes. With a little detective work and a quick visit to the local grocery store, you can be serving up a dinner that no one will be able to resist.
Here are a couple of Free recipes from Recipe Robot for you to copy and
|Red Lobster Creamy Caesar Dressing
3/4 cup Bottled Italian dressing
1 tablespoon Parmesan, grated
1 tablespoon Sugar
1/3 cup Mayo
1 teaspoon Anchovy paste, or Soy sauce
Combine all with wire whisk. Keep refrigerated. Use in a week.
|Carrabba's Mussels In White Wine Sauce
4 cups mussels
2 Tbsp. extra-virgin olive oil
2 Tbsp. chopped yellow onion
2 Tbsp. chopped garlic
2 Tbsp. Annisette
1 to 2 Tbsp. chopped fresh basil
Juice of 1/2 lemon
3/4 cup Lemon Butter Sauce (recipe follows)
Soak mussels in cold water for several minutes, then scrub with a stiff
brush and remove "beard" (the little tuft of fibers protruding from the
shell), either with a sharp knife or by pulling on it with a damp cloth.
Rinse mussels again in cold water.
Heat olive oil in a 10-inch skillet; add mussels. Cover with another 10-inch
skillet or lid and cook until shells begin to open, about 2 minutes. Remove
top and add onion and garlic and toss. Cover pan again and cook for 1
minute. Remove top and add pernod, basil, lemon juice and lemon butter
sauce. Return to flame for 30 to 45 seconds with top off skillet. Discard
any mussels that did not open. Serve in a deep bowl.
Makes 2 servings.
LEMON BUTTER SAUCE: 2 Tbsp. clarified butter (you'll need about 1/2 stick
butter; directions follow) 2 Tbsp. finely chopped yellow onion 2 Tbsp.
finely chopped garlic 6 Tbsp. fresh lemon juice 2 Tbsp. dry white wine
Kosher salt White pepper 2 Tbsp. cold butter
To clarify butter: Melt 1/2 stick butter over low heat. When melted, remove
from heat and set aside for several minutes to allow the milk solids to
settle to the bottom. Skim the clear (clarified) butter from the top and
discard sediment. (This can be done ahead.)
To make sauce: Heat clarified butter, add onion and garlic and saut until
transparent. Add lemon juice and white wine and season to taste with salt
and pepper. Simmer 2 to 3 minutes to reduce liquid. Remove from heat and
swirl in cold butter until sauce is smooth and emulsified.
You can get hundreds more like these with Recipe Robot
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Cooking - Kitchen - Recipe Tips...
* Put meat used for stir frying in freezer for 45 min.
to 1 hr. to make
- Barbecues and Picnics -
* Try to plan just the right amount of foods to take. That
won't have to worry about the storage or safety of
* When taking foods off the grill, put them on a clean
the same platter that held raw meat.
* When preparing dishes like chicken or cooked meat
chilled ingredients. In other words, make sure your cooked
chicken has been cooked and chilled before it gets mixed
other salad ingredients.
* It's a good idea to use a separate cooler for drinks,
so the one
containing perishable food won't be constantly opened and
* A cooler chest can also be used to keep hot food hot.
cooler with a heavy kitchen towel for extra insulation and
well wrapped hot foods inside. It's amazing how long the
will stay not only warm, but hot. Try to use a cooler that
just the right size to pack fairly tightly with hot food so
less heat escapes.
* Wash ALL fresh produce thoroughly. When preparing
lettuce, break into pieces - then wash.
* Cook foods to the required minimum cooking
- 165 F > Poultry, poultry stuffing, and stuffed meat.
- 158 F > Ground Beef, fish, and seafood.
- 150 F > Pork and food containing pork.
- 145 F > shell eggs and foods containing shell eggs.
* Separate raw animal foods from other raw or
foods during storage and preparation.
* Cool leftovers as quickly as possible. Reheat to
165 F before serving again.
* BY ALL MEANS, REMEMBER THIS:
Bacteria on food will rapidly multiply when left at a
temperature between 45 F and 140 F. Avoid this danger
zone as much as possible.