Ruby Tuesday Blondie Recipe

Ruby Tuesday Blondie Recipe

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What's the reason you want Ruby Tuesday Blondie Recipe? I bet I know....

I'm sure you've been to a restaurant and left there asking: "just how do they make those dishes?" I guarantee that you sat there trying to discover 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 love a certain meal so much, you try to make 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 dilemma is to use what are called copycat restaurant recipes. They are specially researched and reverse engineered dishes like Ruby Tuesday Blondie Recipe that have been tried and tested many times and hence can be successfully used to recreate your favorite restaurant dishes.

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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's Cheesecake
Crust:
10 oz. package Lorna doone cookies, crushed
1/4 lb. melted butter
1/4 cup sugar
1 envelope Knox gelatin
Filling:
16 oz. cream cheese
8 oz. sour cream
2 eggs
2 tablespoons butter
2 tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla
crushed cookie crumbs for garnish
Crust; mix crumbs with butter, sugar, and gelatin. Pat
out evenly over bottom of a greased 9" springform
pan. Bake at 350, for exactly 8 min.
Filling; beat with electric mixer: cream cheese, sour
cream, eggs, butter, cornstarch, sugar and vanilla.
When filling is perfectly smooth and creamy, pour into
crust. Return to 350 oven and bake 30-35 min. or until
knife inserted in the center comes out clean. Cool 20
min. before cutting. Sprinkle top with cookie crumbs.

Corn Dogs
1 lb. hot dogs
4 cups vegetable oil
1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. sugar
1 Tbsp. vegetable shortening
1/3 cup milk
1 egg
8-10 wooden skewers
Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bring
back to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a
2-inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal,
baking powder, salt, and sugar in a medium-size bowl and blend with fork.
Add shortening and cut in with fork until the size of small peas. Combine
milk and egg in a 1 cup measure. Stir into flour- cornmeal mixture. Pour
mixture into a tall glass. Remove hot dogs from water and dry with paper
towels. Insert skewer into the hot dog, and be sure to leave about 1 inch
for handle. Dip hot dog into batter; let excess batter drip into glass. Drop
into hot fat fry 2 minutes, or until golden brown.

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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.


Storing Cheese:
Store cheese in your refrigerator, which approximates the
temperature of aging rooms. Keep it wrapped tightly in plastic,
away from air. Air helps mold grow on cheese. If you get a little
mold on the outside, just cut it off. The English say if mold
won't eat your cheddar it can't taste very good.
Bring cheese to room temperature before melting. Melt cheese
over a low heat to help prevent toughening and separation of
oils and liquids.
Most ripened or aged cheese is low in moisture content and
can be frozen without drastic flavor and texture changes. Thaw
slowly in the refrigerator for 24 hours or more. If frozen for
several months, the cheese may dry out somewhat and become
crumbly when thawed.
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