Ruby Tuesday Recipes

Ruby Tuesday Recipes

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

Have you ever visited a restaurant and come away from it asking: "just how do they make those dishes?" I'm sure 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 problem you face is to use what are called copycat restaurant recipes. They are specially researched and reverse engineered dishes like Ruby Tuesday Recipes 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...

Olive Garden Tiramisu Dessert
1 Sponge cake (10-12 inch) -- About 3" tall
3 oz Strong black coffee -- or Instant espresso
3 oz Brandy or rum
1 1/2 lb Cream cheese or mascarpone Room temperature
1 1/2 c Superfine/powdered sugar
Unsweetened cocoa powder
Cut across middle of sponge cake forming two layers, each about 1 1/2 inches
high. Blend coffee and brandy. Sprinkle enough of mixture over bottom half of
cake to flavor it strongly. Don't moisten cake too much or it may collapse on
serving. Beat room-temperature cheese and 1 cup sugar until sugar is
completely dissolved and cheese is light and spread able. test for sweetness
during beating, adding more sugar if needed. Spread cut surface of bottom layer
with half of the cheese mixture. Replace second layer and top this with remaining
cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at
least 2 hours before cutting and serving.

Chick-Fil-A Chicken Nuggets
2 Cups Chicken Breast (Boneless, Skinless, Cubed)
1 Cup Flour
1-1/2 Cups Cracker Meal
1/4 teaspoon Paprika
2 Cups Water
2 Chicken Bouillon Cubes
2-1/4 teaspoons McCormick Season-all
Place cool water in bowl, add 1/4 teaspoon season-all and
dissolve bouillon cubes in mixture. Place cubed chicken in
water, mix, cover and place in refrigerator for 12 hours or
next day. When ready to cook nuggets, mix flour, cracker meal,
2 teaspoons season-all and paprika in bowl. Heat oil for deep
frying. Drain chicken. Coat nuggets in flour, cracker mixture
and fry until golden. Chicken will be flavorful and juicy.

You can get hundreds more like these with Recipe Robot

The new Recipe Robot solves all these common problems to finding good Copycat Recipes...
  • You never need to download any recipe ebooks!

  • You never need to purchase anymore outdated recipe ebooks or cookbooks!

  • You'll be able to have your favorite Copycat Recipes right at your fingertips anytime you wish!

  • This is a brand new program, designed specially for getting Copycat Recipes and this is the only place you can get it. I invented this program!

  • You'll never have to spend money at the high priced Restaurants.

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

 

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Cooking - Kitchen - Recipe Tips...

* Butter pie pastry scraps: sprinkle with cinnamon and sugar, and
bake like cookies.


PROBLEM: Breads that are always too hard and heavy.

Breads made from scratch or from a mix must have an internal
temperature of about 80 degrees for the yeast to work properly. Cold
dough will not expand properly. Make sure the bread rises in a warm
draft free environment.

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İRuby Tuesday Recipes