Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Entrees, ranging in price from $6.49 to $16.99, include ribs, chicken, steak, seafood, pasta, burgers, and sandwiches, and the menu also features soups, a salad bar, and desserts. The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. Ruby Tuesday's relatively small but expanding international operations include about three dozen franchised restaurants in about a dozen countries.

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Mushroom Melts



MUSHROOM MELTS
Ruby Tuesday Restaurant Copycat Recipe

2 tablespoons mayonnaise
1/2 lemon, juice of
1/4 cup roasted red pepper, finely chopped
1 garlic clove
4 mushroom caps, portobello large-stem removed
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Italian seasoning
salt
pepper
1/2 cup mozzarella cheese, shredded
4 slices red onions
4 buns, whole-grain
1 cup arugula or 1 cup other mixed greens

Heat a grill or grill pan. Combine the mayonnaise, lemon juice, red peppers and garlic. (Puree it, if you like it smooth). Rub the mushrooms with the olive oil, vinegar, Italian seasoning and salt and pepper. Grill, top side down for 2 to 3 minutes, flip and immediately add the cheese. Cook for another 2 to 3 minutes, until the cheese is melted and the mushroom is fully cooked. While the mushrooms are cooking,grill the onions until browned and toast the buns. Top each bun with greens, grilled onions, mushrooms, and the red pepper mayonnaise. Serves 4.

Banana Berry Smoothie


BANANA BERRY SMOOTHIE
Ruby Tuesday Restaurant Copycat Recipe

1 large frozen banana
1 cup frozen strawberries
1/2 cup plain yogurt
3 tablespoons honey
1 cup orange juice

Place all ingredients in a blender and mix until smooth. Serve 2.

Potato Skins



POTATO SKINS
Ruby Tuesday Restaurant Copycat Recipe

8 potatoes
1 1/3 cups vegetable oil
11 ounces shredded cheddar cheese
3 tablespoons bacon bits
16 ounces sour cream
2 green onions, chopped

Preheat oven to 375 degrees. Lightly grease a 9x13 inch baking pan. Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes. Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.

Heat oil to 365 degrees in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels. Fill the potato shells with cheese and bacon bits and sprinkle with green onions. Arrange them in the prepared baking pan. Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream. Serves 8.

Strawberry Tallcake



STRAWBERRY TALLCAKE
Ruby Tuesday Restaurant Copycat Recipe

Strawberry Mousse and Sauce:
1 (10 oz.) package of strawberries in syrup
1 3/4 cups water
1 (3 oz.) package strawberry jello
1 cup heavy cream

Sponge Cake:
5 eggs, separated
1 1/2 cups sugar
1/2 cup cold water
2 teaspoons vanilla
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar

12-18 scoops vanilla ice cream (½ gallon)
1/2 pint fresh strawberries, sliced
1 can whipped cream

Defrost the frozen strawberries and pour the entire package, including the syrup, into a blender or food processor and puree for 10-15 seconds until smooth.  Combine the strawberry puree with 1 1/2 cups of the water in a small saucepan over medium heat.  When the strawberry mixture has cooled to room temperature, divide it in half into two medium bowls.  Beat the whipping cream until it is thick and forms peaks.  Fold the cream into one of the bowls of the strawberry mixture until well combined.  This is your strawberry mousse.  Cover and chill.  To the other bowl, add the remaining 1/4 cup of water.  This is the strawberry syrup.  Cover and chill this mixture as well.

Preheat the oven to 350 degrees.  Beat the egg yolks until they turn creamy and a much lighter shade of yellow.  Add the sugar and blend it well into the yolks.  Add the water and vanilla and combine well with the yolks mixture.  Sift together the flour, baking powder, and salt, and add it to the yolk mixture.  Mix well until the batter is smooth.  In a separate bowl, beat the egg whites until smooth, then add the cream of tartar.  Continue beating until the whites are stiff and form peaks.  Fold the egg whites into the batter and mix slowly just until well combined.

Pour the batter into an ungreased 17x11 inch cookie sheet (with turned-up edges all the way around) and bake for 25  to 30 minutes or until the top of the sponge cake is a light brown color.  When the cake has cooled and the mousse has firmed up, you are ready to assemble the cake.  First, divide the cake into three even sections by cutting down the width of the cake twice with a sharp knife.  Be sure the cake has come loose from the pan.  You may need to use a spatula to unstick the cake sections.

Divide the mousse in half and spread each half onto two sections of the cake.  Carefully place the layers on top of each other so that the mousse has been sandwiched in the middle between the three layers.  This cake can be stored in the fridge for several days until you need it.  When you are ready to assemble the dessert, slice the cake into 6 even sections. Put a slice into a medium sized bowl (or a large goblet if you have one), then arrange 2 to 3 scoops of vanilla ice cream around the cake.  Pour a sixth (just over a 1/4 cup) of the strawberry sauce over the top of the cake and ice cream, sprinkle some sliced strawberries on top, then cover the thing with whipped cream.  Repeat with the remaining servings.

Salad Bar Deli Salad Recipes



APPLE SALAD
Ruby Tuesday Restaurant Copycat Recipe

1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup granulated sugar
1 1/2 teaspoons lemon juice
1 Granny Smith apple, diced
1 gala or Fuji apple, diced
1/2 cup dried cranberries
1/3 cup chopped pecans
1/4 cup minced celery

Combine sour cream, mayonnaise, sugar, and lemon juice in a medium bowl and whisk
until sugar has dissolved. Add remaining ingredients and stir. Store the salad in a sealed container in your refrigerator for 3 to 4 hours before serving. Makes 1 quart (6 servings).

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RED POTATO SALAD
Ruby Tuesday Restaurant Copycat Recipe

1 pound red potatoes
1/2 cup green peppers,chopped
1/2 cup raw onions, chopped
1 large hard boiled egg
1 teaspoon dried dill weed
1 teaspoon celery seed
1 teaspoon salt
2 teaspoons dried parsley
1 cup sour cream
6 tablespoons Kraft Peppercorn Ranch Dressing
3 tablespoons pickle relish

Wash potatoes and leave skin on, Cut into cubes and boil till tender. Rinse and then put potatoes in a bowl in the refrigerator for two hours. Chop onions and peppers, eggs and add to potatoes. Mix sour cream, peppercorn ranch, relish and spices in a separate bowl till creamy and then pour over potato mixture and mix well. Put in Fridge for at least an hour to chill. Even better the second day. Serves 6.

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TOMATO BASIL SALAD
Ruby Tuesdays Restaurant Copycat Recipe

1/8 cup low sodium mozzarella
7 cherry tomatoes halved or quartered
1 fresh basil leaf
1 tablespoon Kraft Balsamic Vinaigrette

Combine ingredients and refrigerate for an hour. I like to put mine in a bag so I can turn it like a marinade. Makes 1 serving.


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CORN SALAD
Ruby Tuesday Restaurant Copycat Recipe

Salad:
6 cups tomatoes, diced
1 gallon corn
1 1/2 cups green bell peppers, diced
1 1/2 cups red bell peppers, diced
2/3 cup Jalapeno peppers, deseeded, diced

Dressing:
1 1/2 cup vegetable oil
1/2 cup lemon juice
3/4 cup fresh cilantro, chopped fine
1 tablespoon ground cumin
1 tablespoon salt
1 1/2 teaspoon black pepper

Mix the first 5 ingredients. Prepare dressing, add to vegetables and toss to coat. Serve chilled. Makes 20 servings.

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CREAMY PASTA SALAD
Ruby Tuesday Restaurant Copycat Recipe

1 pound corkscrew macaroni
1 to 1 1/2 cup mayonnaise (depending on how creamy you like it)
1/2 pound cubed ham, any style you like
1 (15 oz.) can baby peas

Cook pasta according to directions on the bag or box. Drain and rinse with cold water.
Pour into a medium sized mixing bowl. Add the mayo, ham, and peas. Mix well. Allow to cool completely in refrigerator and serve.

Raspberry Vinaigrette Dressing



RASPBERRY VINAIGRETTE DRESSING
Ruby Tuesday's Restaurant Copycat Recipe

3/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/4 cup raspberry preserves
3 tablespoons honey
1/4 cup heavy whipping cream
1 large garlic clove, finely diced
1/8 teaspoon salt
1/8 teaspoon black pepper

Add all ingredients to a blender and blend until thoroughly mixed and creamy. Refrigerate until serving time. Makes 1 1/2 cups.

Note: This is absolutely fabulous on a Romaine lettuce salad made up of strawberries, fresh orange slices, walnuts and red onions.



Shell Fish Trio


Coastal Trio
Tender lobster tail and jumbo skewered shrimp brushed with garlic scampi butter paired with light, flaky tilapia topped with your choice of creole seasoning or a lemon-Parmesan crust


New Grillhouse Steaks at Ruby Tuesday



New Grillhouse Steaks


Ruby Tuesday is introducing a fresh take on steak! Featuring new recipes all seasoned perfectly and freshly grilled just the way you like it. Served with your choice of two sides or one side paired with endless trips to the Garden Bar.

New! Cajun: The cut of your choice rubbed with Cajun blackening spices and finished with a garlic herb butter.

New! Bella Mushroom: Cut of your choice dusted with mushroom pepper seasoning and grilled, topped with baby portabella mushrooms roasted with garlic and herbs.

New! Asiago Peppercorn: Perfectly seasoned and flavored with cracked peppercorns, Parmesan cream sauce, and shaved Asiago cheese.