Do you want Ingredient Recipe Ruby Tuesday?
Just why are you looking for Ingredient 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?" You have probably sat there trying to find 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 chances are good that you were now where close to making a match. The solution to this problem is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Ingredient 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
|Olive Garden Hot Artichoke-Spinach Dip
1/2 cup frozen chopped spinach thawed
1 cup artichoke hearts chopped
8 ounce cream cheese
1/2 cup grated Parmesan cheese
1/2 tsp crushed red pepper flakes
1/4 tsp salt
1/8 tsp garlic powder
dash ground pepper
crackers or sliced toasted French bread
Simmer the spinach and artichoke hearts in a cup of water in a small saucepan
over med. heat until tender, about 10 min. Drain in a colander when done. Heat
the cream cheese in a small bowl in the microwave set on high for 1 min. Or,
use a saucepan to heat the cheese over med. heat just until hot. Add spinach
and artichoke hearts to the cream cheese and stir well. Stir in the Parmesan,
pepper flakes, salt, garlic powder and ground pepper, combining well. Serve hot
with crackers or toasted bread for dipping.
Olive Garden Stuffed Mushrooms
2 large pkgs button mushrooms, washed
1 can chopped clams, drain and put through food processor
1/4 - 1/2 cup finely chopped onion
1/2 - 1 cup REAL butter
1/2 - 3/4 cup Fresh Parmesan cheese, grated
1/2 - 3/4 cup Fresh Romano cheese, grated
1 - 1 1/2 cup Shredded Mozzarella cheese
1/2 carrot, finely chopped (food processor is best)
1-2 cups Seasoned Bread Crumbs
1-2 cloves garlic, mince
Remove stems from mushrooms and place in food processor with carrot, onion,
and clams. Once finely chopped, place in saucepan with garlic and about 1/4 -
1/2 cup butter. Sauté until tender. Mix cheeses together, leave about 3/4 cup
aside. Mix stem mixture, bread crumbs, egg and cheese together. Mixture should
pack well and not be wet or crumbly - add to mixture as you see fit. Stuff
mushrooms and place in a 13x9 baking dish. Sprinkle remaining cheese on top,
cut butter into pats over top of cheese. Bake at 350 until mushrooms are fully
cooked. Broil about 5 minutes to brown the tops. Remove from oven and serve
|Old Bay Seasoning
1 Tbsp. Celery Seed
1 Tbsp Whole Black Peppercorns
6 Bay Leaves
1/2 tsp. Whole Cardamom
1/2 tsp. Mustard Seed
4 Whole Cloves
1 tsp. Sweet Hungarian Paprika
1/4 tsp. Mace
Dash of Salt
In a spice grinder or small food processor, combine all of the ingredients.
Grind well and store in a small glass jar.
You can get hundreds more like these with Recipe Robot
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Cooking - Kitchen - Recipe Tips...
* Poke a hole in the middle of the hamburger patties
while shaping them.
The burgers will cook faster and the holes will disappear
* Save the drained juice from frozen or canned fruit and
fruit juice instead of water in your recipe. This is only a
idea if the juice does not have a lot of sugar in it.
* Add fresh butter to your fruit pie filling after it
cooked. Or dot pieces of butter over the fruit before you
on the top crust.
* Don't cut apples pieces too thin when you are using
apples. Larger chunks will hold together and have more
* Use a little red food color and a drop or two of
in your cherry pies when you use fresh or canned cherries.
* Use a little yellow food color and a teaspoon of lemon
your apricot and peach fruit pies. The lemon juice will
their flavor and also help keep a bright color.
* Mix a few raisins with fresh chopped apples and make a
new apple pie.
* Do not over-cook pie fillings, especially those with
used as the thickener. The filling will break down and
watery. Over cooking fillings made with flour will cause
to be thick.