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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Spicy Black Beans



SPICY BLACK BEANS
Ruby Tuesday Copycat Recipe

1 (10-11 oz) can black beans, precooked
1 tablespoon oil
1 clove garlic, finely chopped
1/2 onion, finely chopped
1 small green bell pepper, finely chopped
1/4 teaspoon cumin
1/2 teaspoon coriander
salt to taste
1/2 teaspoon chili powder

Rinse black beans in water and drain. Reserve. Heat oil in a medium saucepan, add onion and garlic, Fry till onion is softened. Add bell pepper and chili powder. Saute and then add spices. Add in black beans and fry for about 2-3 minutes. Adjust salt and spice seasoning to taste.

Hickory Bourbon Salmon


HICKORY BOURBON SALMON
Ruby Tuesday Copycat Recipe

Serves 2

2 (8 oz) salmon fillets
2 teaspoons chopped chives
1 cup bourbon
1/4 cup pineapple juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/2 cup olive oil

Combine pineapple juice, brown sugar, bourbon, soy sauce, pepper and garlic powder in a bowl. Stir to dissolve sugar. Add the oil. Remove any skin on salmon fillets. Put fillets in baking dish and pour marinade over and let sit in the fridge for one hour or longer. The longer it can sit the more the marinade seeps into the fillets.

Now you can put this on the grill or cook it on the stove top on medium heat. 5-7 minutes per side or until the fillet is cooked to your desire. Brush the marinade over the fillets as they are cooking. Arrange the fillets on a plate and spinkle with the chopped chives

Chicken Bella



CHICKEN BELLA
Ruby Tuesday Copycat Recipe

Serves 4

Chicken:
4 boneless skinless chicken breasts
salt and pepper, to taste
garlic powder, to taste
olive oil
butter

Parmesan Cream Sauce:
2 tablespoons of butter
2 teaspoons flour
3/4 cups whipping cream
1/2 cup Parmesan cheese
100 grams artichoke hearts - cut small

For the Chicken:  Preheat oven to 350 degrees. Place your chicken in a oven safe dish and drizzle with olive oil. Sprinkle each side with pepper, salt and garlic salt. Bake chicken for 30-45 minutes or until done. To be sure that it is cooked thoroughly, use a instant digital thermometer for the proper temperature of 165 degrees

For Parmesan cream sauce:  Over medium high heat, melt butter in a sauce pan. Add flour and whisk for 1 minute. Add cream and whisk for 2 minutes. Reduce the heat and stir in cheese. Stir until cheese is completely melted. Add artichokes to sauce, heat through. Plate chicken, spoon sauce over chicken

Fudge Brownie Pie



FUDGE BROWNIE PIE
Ruby Tuesday Copycat Recipe

Serves 8

4 ounces unsweetened chocolate
1/4 lb butter
1/4 lb margarine
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla
1/2 cup chopped pecans
1 cup flour, all purpose
1 teaspoon baking powder


In a double boiler over simmering water, melt chocolate with butter and margarine. Remove from heat, blend in sugar then eggs,one at a time. Add 1/2 cup pecans with flour and baking powder and beat until smooth.

Spray 9 inch round pan with cooking spray, pour in batter and sprinkle top with remaining pecans. Bake 35 minutes at 300 degrees, cool on rack. Do not refrigerate

Macaroni and Cheese



MACARONI and CHEESE
Ruby Tuesday Copycat Recipe

4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Emeril's Red Hot Sauce
8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)
1 pound elbow macaroni
1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon Essence or Creole Seasoning

In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.

Preheat the oven to 350 degrees.

Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.

Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.

In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.

Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese.

Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving