Cake Crab Recipe Ruby Tuesday

Cake Crab Recipe Ruby Tuesday

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Just why are you looking for Cake Crab Recipe Ruby Tuesday? I bet I know....

I'm sure you've been to a restaurant and gone away asking: "just how do they make those dishes?" I guarantee that you 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 knowing how much you love that special dish, you try cooking it at home. Maybe you had some success, but I bet yours didn't turn out at all like the original. The solution to this problem you face 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.

Another great thing about cooking restaurant copycat recipes at home, is that you will save big money. Imagine not having to go out 3 times a week or more just to eat your favorite dishes. You'd be surprised 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 enjoy...

Red Lobster Shrimp Diablo
3 lbs. large, uncooked, unpeeled shrimp
milk - for soaking
1 cup unsalted butter - not margarine
1 jar BBQ Sauce - Red Lobster(r) uses Kraft(r)
1/2 cup catsup
1/4 cup hot sauce
1 Tbls. ground black pepper
Wash shrimp in cool water and remove heads if needed.
Soak shrimp in milk overnight.
Mix sauces and pepper in a sauce pan and stir until boiling.
Remove from heat and refrigerate for at least 4 hours.
Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce. Let
stand 1 hour.
Bake uncovered in a 450 degree oven for 15 minutes (less time for smaller shrimp).

Cracker Barrel's Bread Pudding
Sugared Pecans: In small skillet combine 2 tablespoons butter and
1 tablespoon oil, med-low heat, with 2-oz pecan pieces. Stir only till
heated and barely bubbly. Sprinkle with 4 tablespoons sugar.
Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY!
Work fast. Dump them into paper towel lined plate.
Spread out to cool while you prepare the rest.
Plumped Raisins: In small saucepan combine 1/3 cup raisins and 1 cup
boiling water. Cover pan with lid 20 minutes. Drain and discard water.
Add 1/2 cup packaged shredded coconut to raisins. Set aside.
Dumplings: In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to
boil. While you wait for that to boil, combine in medium bowl, 3 cups
Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten
thick dough. When water come to boil, drop dough by rounded tablespoonful
into boiling water, making about 14 dumplings. Cover pan with lid. Simmer
dumplings very gently 20 minutes. Uncover and let cook another 10 minutes
gently. Baste often in the liquid, which is now becoming thickened and
creamy looking. Remove pan from heat. With slotted spoon remove HALF of
dumplings to greased 8" square baking dish. Sprinkle with pecans and
raisins/coconut. Arrange rest of dumplings over that. Set aside.
Make sauce next.
Caramel Sauce: Strain remaining liquid into heavy 2 1/2-quart saucepan.
Bring to boil. Stir constantly. Add 1 cup packed light brown sugar,
stirring vigorously, med-heat till it boils briskly 2 or 3 minutes or
till sugar is completely dissolved and sauce drops from spoon in large
drops rather than like water. It should be the consistancy of smooth gravy.
Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes.
Cover; refrigerate to serve within few days. Micro warm servings or
use cold with a scoop of ice cream on top of each. Serves 6 to 8.

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  • If my 81 year old grandmother can use it...any one can!!

 

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Cooking - Kitchen - Recipe Tips...

* Brown gravy in a hurry with a bit of instant coffee straight from
the jar... no bitter taste, either.


About Saffron:
Saffron is the dried, bright red stigmas of the flower Crocus
sativus, which is a relatively easy-to-grow perennial. It lies
dormant all summer, then pushes its purple blossoms up through
the mulch just as other plants are succumbing to frost. Each
blossom offers up to three scarlet stigmas. Plant the bulbs in
summer and harvest the stigmas in fall. A starter supply of about
50 bulbs costs about $30 and will produce about a tablespoon of
the spice the first year. However, each year more flowers will
grow, and therefore you'll get more of the spice. Ultimately,
your investment will pay off. Fresh saffron threads can be used
immediately for cooking, or they can be dried and stored. To dry
them, place on paper towels and leave for several days in a warm
place. Then transfer them to an airtight container and keep in
a cool, dry place.

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ęCake Crab Recipe Ruby Tuesday