Ruby Tuesday recipes - the easy way to prepare the best dishes from the Ruby Tuesday menu. These are copycat recipes, not necessarily made the same way as they are prepared at Ruby Tuesday, but closely modeled on the flavors and textures of Ruby Tuesday popular food, so you can bring these exotic tastes to your own table for a fraction of the cost.
Ruby Tuesday was founded in 1972 in Knoxville by six fraternity brothers from the University of Tennessee. Named after the hit 1966 song by The Rolling Stones, the casual dining restaurant offers a wide range of American cuisine foods. Menu options include chicken, seafood, and steak, as well as several popular salads and burgers. Ruby Tuesday has a full alcohol bar with cocktails, beer, and wine, and many locations offer both take-out and catering.
From Red Lobster Cheddar Bay Biscuits to Buffalo Wild Wings hot sauce, chain and franchise restaurants are popular destinations around the world. Eating out too frequently can be costly, not to mention that it's hard to control portion size, ingredients, or the style of cooking to suit your preferences.
Making Ruby Tuesday recipes on your own allows you to save money while enjoying your favorite menu items from the casual dining spot. This list collections the best copycat Ruby Tuesday recipes from around the Web.
Ruby Tuesday Crab CakesPhoto: flickr / CC0
1 lb. crab meat- Remove any shell from crab.
1 egg, beaten
1/2 cup Saltines, crushed
1/3 cup fresh parsley, minced
2 tablespoons mayonnaise
1/2 teaspoon paprika or Old Bay seasoning
cayenne pepper or Morton's Hot Salt
onion powder for sprinkling
butter or olive oil for frying
- In a medium bowl, toss together crushed Saltine cracker crumbs, egg, parsley and mayonnaise until moistened, do not over mix; add salt and pepper.
- Form into five or six cakes, half an inch thick; place in refrigerator for an hour to set.
- Sprinkle lightly with cayenne or Morton's Hot Salt and onion powder.
- In a heavy skillet, fry crab cakes in butter or oil; turn once until both sides are nicely browned for 10 minutes.3646Would you try this?
White Chicken ChiliPhoto: Metaweb / GNU Free Documentation License
6 cups chicken stock- Simmer beans, half the onions, and half the garlic for 2 hours in chicken stock or until the beans soften, stir frequently; add chicken and salsa.
* 1 lb great northern bean (soaked in water overnight)
* 2 medium onions, chopped
* 6 cups chicken, diced cooked
* 2 jalapeno peppers, seeded & diced
* 2 chili peppers, diced
* 1 1/2 teaspoons oregano
* 2 teaspoons cumin
* 1/4 teaspoon cayenne pepper
* 2 garlic cloves, minced
* 1 cup salsa
* 1 tablespoon vegetable oil
* 1 pinch salt (to taste)
- Saute pepper, spices, and remaining onions and garlic in oil; add to the chili.
- Simmer for one more hour.
- Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.79Would you try this?
Chicken QuesadillasPhoto: Wikimedia Commons / CC-BY
5 oz. chicken breast- Place chicken in a bowl with enough Italian dressing to coat; allow to marinate in the refrigerator for 30 minutes.
12 inch flour tortilla
1 cup shredded monterey jack/cheddar cheese
1 Tablespoon tomatoes, diced
1 Tablespoon jalapeno peppers, diced
Cajun Seasoning (to taste)
1/2 cup shredded lettuce
1/4 cup diced tomatoes
- Grill marinated chicken until done in a lightly oiled pan.
- Cut into 3/4-inch pieces; set aside.
- Brush one side of tortilla with margarine; place in frying pan over medium heat.
- On one half of tortilla, add cheese, 1 tbsp tomatoes, peppers, and Cajun seasoning respectively, spread to edge of the half.
- Top with diced chicken, fold empty tortilla side on top; flip over in pan so that cheese is on top of chicken.
- Cook until very warm throughout; remove from pan to serving plate.
- Cut into six equal wedges on one side of plate.
- On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream; serve your favorite salsa in a small bowl on the side.615Would you try this?