Ruby Tuesday Blondie Recipe

Ruby Tuesday Blondie Recipe

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Why would you be looking for Ruby Tuesday Blondie Recipe? I bet I know....

Have you ever visited a restaurant and left there asking: "just how do they make those dishes?" I guarantee that you 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 I bet yours didn't turn out at all like the original. 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.

Another great thing about cooking restaurant copycat recipes at home, is that you will save big money.

With a good cookbook full of copy cat recipes you can eat restaurant food at home and it is both faster and less expensive. With practice you will find you can prepare several copy cat recipes at once with ease. I frequently make an entire meal for my wife and I including appetizers, main course and a desert in under 1 hour. Restaurant copy cat recipes have saved me time and expense by giving me a way to enjoy all my favorites easily at home.

Here are a couple of Free recipes from Recipe Robot for you to copy and enjoy...

Chili Powder
3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder
Mix well. Place in an airtight container. Adjust red pepper to taste for a
hot or mild blend. This makes 2/3 cup.

Macaroni Grill's Baked Creamy Seafood
4 tablespoons butter
1 cup bay scallops, rinsed and drained (8 oz)
3 tablespoons flour
2 cups half and half
1-1/2 cups asiago
2 cups medium, peeled, deveined cooked shrimp
1 6 oz. can clams, well drained
1 to 2 tablespoons grated Parmesan cheese
oil, for frying
1/2 12 oz. package won ton
In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over
high heat until just cooked through; set aside in bowl. In same skillet,
melt remaining 3 tablespoons butter over medium heat. Whisk in flour until
smooth and bubbly. Cook and stir 1 min. Whisk in half-and-half and continue
whisking until mixture comes to a boil. Boil 1 min, whisking, until bubbly.
Turn off the heat. Add Asiago cheese, stirring until melted. Stir in the
scallops, shrimp, and clams. Spoon into a 9" glass pie plate. Sprinkle with
the Parmesan. Bake in a preheated 350 deg. oven for about 15 min., until the
top is golden brown. Meanwhile, heat plenty of oil in a deep fryer to 375
deg. Fry 3-4 won ton skins at a time, a few seconds on each side, until just
golden. Drain on paper towels. Use won tons as chips for dipping into baked
seafood appetizer. Note: If you don't feel inclined to fry the wanton skins
to make chips, the seafood appetizer is also delicious with tortilla or pita
chips or crackers.

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

 

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Cooking - Kitchen - Recipe Tips...

* When using spaghetti, keep in mind that 8 ounces of uncooked
pasta makes 4 cups cooked.


About Shallots:
The Latin name for shallot is Allium Ascalonicum. The name refers to
Ascalon , an ancient Palestinian city where the shallot is thought to
have originated.
The flavor is a pungent blend of onion and garlic. Their color can vary
from pale brown to rose, and the flesh is off-white and barely tinged
with green or purple.
Shallots burn easily because of their high sugar content. For this
reason, saute briefly over low to medium heat. When using raw minced
shallots in salad dressings, lessen their pungency by reducing the
juice; wrap the minced shallots in a clean kitchen towel and squeeze
the shallots so the cloth absorbs some of their juices, then add the
shallots to the recipe as directed.
Shallots will keep for approximately six months if stored in a
cool, dry location.

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