Ruby Tuesday Recipes

Ruby Tuesday Recipes

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So why are you looking for Ruby Tuesday Recipes? I bet I know....

Have you ever visited a restaurant and left asking: "just how do they make those dishes?" I guarantee that you sat there trying to uncover 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 and your family enjoy certain meals so much, you try to copy a version of it in your own kitchen. Maybe you had some success, chance is that it didn't taste right.. The solution to this problem 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. 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...

Outback Steakhouse Ranch Dressing
1/2 Cup Sour Cream
1 Tbsp. prepared Horseradish
Dash cayenne pepper
Dash salt
Dash black pepper
Combine all ingredients and mix well.

Church's Fried Chicken
1 tablespoon sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 teaspoons seasoned salt
2 teaspoons paprika
1/2 teaspoon baking soda
1/2 cup biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
2 eggs mixed with 1/4 cup cold water
1 cup oil
Combine dry ingredients in a 4-cup container. Mix to blend the
ingredients thoroughly. Store tightly covered at room temperature up to
3 months. To use, dip the chicken pieces in egg mixture and then into
dry coating mix and back into egg to coat the pieces evenly but lightly
and finally back into dry mix. Have oil piping hot in heavy skillet.
Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.
Turn and brown underside of pieces a few minutes. Transfer to an oiled
or Pam-sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 sides
of pan. Bake at 350F for about 45 to 50 minutes. Remove foil. Bake
another 5 minutes just to crisp the coating.

You can get hundreds more like these with Recipe Robot

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  • You never need to download any recipe ebooks!

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  • 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...

* Make your own celery flakes. Just cut and wash the leaves from the
celery stalks; place them in the oven on low heat or in the hot sun
until thoroughly dry. Crumble and store in an air-tight container.


Formal Table Setting:
Generally, the more formal the occasion, the more courses are served,
which of course means more flatware. There should be a different set of
utensils for each course: salad fork, dinner fork; dinner knife,
bread knife; and so on.
Some special dishes such as oysters have special utensils. These can
be served at the presentation of the food, but generally are placed
on the table in order of course. When oysters are served as an appetizer
for example, set the oyster fork to the right of the spoon.

Building from the basic set-up (dinner fork on the left of the plate;
knife to the right of the plate, dinner spoon to the right of the knife):

On the left side of the plate put the salad fork to the left of the
dinner fork. On the right add a soup spoon to the outside of the dinner
spoon if soup will be served. Place the soup bowl above the soup spoon
and to the right. The bread plate goes to the left, about two inches
above the fork. Place the butter knife across the bread plate at a
diagonal, upper left to lower right. Small salad plates go to the
left and a little below the bread plate. Dessert spoons, or in some
cases knife and fork, are placed about an inch above the top of the
plate with the handle(s) on the right side.

The largest glass on the table is the water glass which goes on the
right side above the dinner knife. It may be filled and iced when
guests arrive or left empty to be filled at each diner's request.
If wine or some other beverage is served, set the appropriate glass
to the right and a little down from the water glass.

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