Kopy Kat Recipes - R

Red Lobster Broiled Dill Salmon

1/2 cup melted butter or olive oil
2 teaspoons lemon juice
1 teaspoon salt
1 tablespoon chopped fresh dill
1/8 teaspoon red pepper
4 salmon steaks, 1-inch thick (about 2 pound total)

Place melted butter, lemon juice, salt, fresh chopped dill and red pepper in small bowl and stir to combine. Preheat broiler. Place salmon steaks on lightly-greased pan and brush with half of seasoned butter.

Broil, 5 inches from source of heat, 5 to 10 minutes. Turn heat to 400 degrees, close oven and bake an additional 5 to 8 minutes. Brush with remaining butter blend. Serve. Makes 4 servings.

Red Lobster Caesar Salad Dressing

3 anchovies
1 teaspoon chopped garlic
2 teaspoons red wine vinegar
2 teaspoons Dijon mustard
3 tablespoons olive oil
1 coddled egg yolk
5 dashes Worcestershire sauce
1/2 squeezed lemon
1/4 teaspoon freshly ground black pepper
1/4 cup parmesan cheese

Using a medium size wooden salad bowl, mash and spread the anchovies and the garlic with a fork and rub the inside of the bowl with it. Adding the vinegar and mustard, blend thoroughly.

Using the fork, add the olive oil and the coddled (meaning to cook in simmering water for 1 minute) egg yolk. Mix together and add the Worcestershire, lemon, pepper and parmesan cheese.

Red Lobster Cajun Mushroom Sauce for Fish

3 tablespoon butter
1 1/2 cups thinly-sliced mushrooms
2 tablespoons flour
1/2 cup cream
1/2 cup chicken bullion
1/4 teaspoon garlic powder
1/4 teaspoon freshly-ground white pepper
1/2 cup picante salsa
2 tablespoons fish blackening seasoning

Melt one tablespoon butter in a pan and sauté mushrooms; set aside. In a medium saucepan melt two tablespoon of butter and stir in the flour until dissolved. Add chicken stock, cream, garlic and pepper, stirring constantly cook until sauce thickens.

Do not boil. Once thickened reduce heat, cover, and cook 2 more minutes. Add picante sauce, blackening seasoning and sautéed mushrooms, heat through. Hold warm until ready to serve. Serve over grilled or broiled fish. Makes enough sauce for 4 servings.

Red Lobster Cajun Seasoning

2 teaspoons cayenne pepper
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cumin
1 1/4 teaspoons dry mustard
1/2 teaspoon dry thyme
1/2 teaspoon dry oregano
1 teaspoon onion powder
1 teaspoon garlic powder

Combine ingredients well. Place in an airtight container and store in a cool dry place.

Red Lobster Crab Alfredo

4 tablespoons butter or margarine
4 tablespoons all-purpose flour
2 cups half-and-half or heavy cream
1/2 cup (or more to taste) grated Parmesan cheese
Salt and white pepper to taste
Few grains cayenne pepper (optional)
6 to 8 ounces cooked snow crab meat, cut into chunks

Melt the butter in a saucepan. Stir in the flour, and cook briefly until the mixture looks sandy. Do NOT let it color. Wisk in the half-and-half or heavy cream, and stir until the mixture forms a thick sauce.

Stir in the cheese, and season to taste. Simmer for a few minutes to blend the flavors, and stir in the crab meat. Cook only until the crab is heated through. Serve over cooked linguini, with additional Parmesan cheese and hot red pepper flakes on the side.

Red Lobster Crab Stuffed Mushrooms

1 pound fresh mushrooms, approximately 35-40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers, crushed
1/2 cup Cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 egg
1/2 cup water
6 white Cheddar cheese slices

Preheat oven to 400 degrees. Sauté celery, onion and pepper in butter for 2 minutes, transfer to a plate, and cool in the refrigerator.

While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.

Combine the sautéed vegetables, chopped mushroom stems and all other ingredients (except cheese slices) and mix well.

Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese. Bake for 12 to 15 minutes until cheese is lightly browned. Makes 6 servings.

Red Lobster Fish in a Bag

Vegetable Mix
1 cup red onion, cut in 1/4-inch strips
1 cup red pepper, cut in 1-2 x 1/4-inch strips
1 cup celery, sliced in 1/4-inch pieces
1 cup baby carrot slims
Salt and pepper

Mix vegetables and season with salt and pepper or Mrs. Dash vegetable seasoning.

Fish In A Bag
4 sheets parchment paper
Butter, melted
2 cups Vegetable Mix
8 (2.5 ounce) strips fresh fish, skinless
Old Bay or seafood seasoning
4 lemon wheels, 1/4-inch thick
4 sprigs fresh thyme

Fold parchment paper in half short ways and crease. Unfold parchment paper and brush completely with melted butter to the edges. Place 1/2 cup vegetable mix in the center of the right half. Brush melted butter on two 2.5-ounce fresh fish filets and shake on a generous coating of Old Bay or Seafood seasoning.

Place seasoned fish 1/2 inch apart on top of vegetable mix to allow for even cooking. Place one lemon wheel and one sprig of thyme on fish. Fold the left side of the parchment paper over the right side.

Crimp paper (like a pie crust) until bottom and top of the paper are completely sealed. Brush top of parchment paper with melted butter to the edges to prevent bag from burning when cooked.

Repeat for each serving. Place bags on a greased cookie sheet with an inverted buttered pie pan over each (to prevent paper from burning). Bake at 350 degrees for 12 to 15 minutes.

Red Lobster Fried Soft Shell Crab

18 live soft shell crabs
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 ounces lemon juice
3 dashes soy sauce
1 cup all-purpose flour
3 eggs, beaten
2 cups plain breadcrumbs

Clean crabs but do not remove top shell. Rinse well in cool water. Place the crabs on a sheet pan and season with salt, pepper, lemon, soy sauce, garlic power and onion powder, then refrigerate for at least two hours.

Place flour in one bowl, eggs in another, and bread crumbs in the last. Roll crab in the flour, dip in the eggs, and then coat with the bread crumbs. Preheat oven to 450 degrees. Heat a skillet with about 1 inch of oil.

Sauté crab on one side for 4 to 5 minutes; turn and continue until crab is crispy. Place browned crabs in oven for 8 minutes until hot all the way through and crispy. Makes 4 servings

Red Lobster Grilled Shrimp Kabobs

1/2 cup melted butter
1/2 teaspoon chopped garlic
1 medium onion, cut into 1/2-inch wedges
2 medium tomatoes, cut into wedges
2 medium zucchini, cut into 1/2-inch pieces
36 shrimp, peeled and deveined with tail on
Salt and pepper

Combine melted butter and garlic; reserve. Peel the onion and cut from top to bottom. Place cut side down and cut each half into six wedges (widest part of the onion should be 1/2"). Break wedges apart so two or three layers of onion stay together.

Steam the onions approximately 3 minutes to soften slightly. Remove the core from the tomato. Slice the tomato in half from top to bottom. Place cut side down and cut each half into three wedges. Remove the pulp and seeds from each wedge.

Cut zucchini into 1/2 slices. Cut small slices (1 1/2-inch diameter or less) into two pieces; cut large slices (over 1 1/2-inch diameter) into three pieces lengthwise (do not cut into wedges). Thread items onto skewer in this order, three shrimp (about 1/2 from the thick end), onion wedge, zucchini, tomato, three shrimp, onion wedge, zucchini, tomato, three shrimp.

Brush skewers with butter mixture. Sprinkle with salt and pepper. Refrigerate until ready to cook. Lightly brush charcoal grill rack with oil, place skewer on grill rack and cook over medium coals until shrimp are done and vegetables cooked, about 8 - 10 minutes.

Turn once or twice while cooking to prevent burning. Or place on broiler pan. Broil about 4 inches from source of heat for 8 minutes, turning once while cooking.

Red Lobster Hawaiian Skewers

1/2 pound shrimp, peeled, deveined and uncooked
1/2 pound bay or sea scallops
1 can pineapple chunks in juice
1 green bell pepper, cut into wedges
Bacon slices

Sauce:
6 ounces barbecue sauce
16 ounces salsa
2 tablespoons pineapple juice
2 tablespoons white wine

Blend sauce ingredients until evenly mixed. Skewer pineapple chunks, shrimp, scallops, bell pepper wedges, and bacon slices folded. Baste skewer evenly on each side and grill. Cook until shrimp are a pink color. Serve with rice.

Red Lobster Lobster and Crab Stuffed Mushrooms

2 tablespoons butter
2 tablespoons celery, minced
1 tablespoon onion, minced
1 tablespoon red bell pepper, minced
2 pounds mushrooms
1 cup oyster crackers, crushed
6 ounces cooked lobster meat, chopped
1/4 pound cooked fresh crab meat, picked over and shredded
1/4 cup white Cheddar cheese, shredded
1 large egg
2 tablespoons water
Old Bay Seafood Seasoning
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil
2/3 cup white Cheddar cheese, shredded

Heat the oven to 400 degrees. Melt 2 tablespoons butter in skillet over medium heat. Add 2 tablespoons minced celery, 1 tablespoon each minced onion and red bell pepper. Cook 2 minutes, until tender; cool.

Remove stems from 2 pounds mushrooms; finely chop half the stems (about 1/4 cup). Reserve remaining stems for another use.

Combine celery mixture, chopped stems, 1cup oyster crackers, crushed, 6 ounces cooked lobster meat, chopped, 1/4 pound cooked fresh crab meat, picked over and shredded, 1/4 cup shredded white Cheddar cheese, 1 large egg, 2 tablespoons water, Old Bay Seasoning, and 1/8 teaspoon each garlic powder, salt and pepper in bowl.

Grease two large jellyroll pans. Brush caps with 3 tablespoons olive oil. Sprinkle caps with salt. Stuff caps with lobster-crab mixture. Arrange caps in prepared pans. Divide and top with 2/3 cup shredded white Cheddar cheese. Bake 12 minutes, until lightly browned. Makes about 50 mushrooms. Makes 4 servings

Red Lobster Lobster Shrimp and Scallop Pasta

2 pounds linguini, cooked and drained
4 ounces lobster meat, 1-inch pieces
16 medium shrimp (31/35 size), peeled and deveined
6 ounces bay scallops
2 yellow squash, cut in half, 1/2-inch slices
1 red bell pepper, 1-inch pieces
4 ounces snow peas, cleaned
2 tablespoons garlic, chopped fine
4 ounces butter
1/2 cup white wine
10 ounces chicken stock
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons fresh parsley, chopped

In a large sauté pan, sauté all seafood in 2 ounce. of butter until half cooked. Remove from sauté pan and set aside. Sauté vegetables and garlic in remaining 2 ounce. of butter for 5 minutes. Add white wine and cook for 2 minutes. Add chicken stock, salt and pepper, and simmer 5 minutes.

Mix lemon juice and cornstarch, and blend into chicken stock. Return seafood to pan and simmer 5 minutes. Add chopped parsley and pour over linguini to serve.

Red Lobster Lobster Chops

6 (4-5 ounce) North American or Maine lobster tails (in the shell)
12 jumbo sea scallops with side muscle removed
1 1/4 cup Lemon-Garlic Butter Sauce (see recipe below)
1 tablespoon McCormick Season-All
6 cups cooked rice (a lightly seasoned pilaf)
4 lemon wedges
1/4 cup parsley, fresh chopped
1/2 cup butter, melted (for dipping)
12 (8-inch) metal skewers

Preheat oven or grill to 450 degrees. Cut each lobster tail completely in half lengthwise and remove the vein. Gently lift the lobster meat from the shell, leaving meat attached at tail end, and place meat back into shell. (This makes it easier to eat the lobster
after it is cooked.)

Wrap each lobster tail, including the shell, around one scallop, similar to wrapping bacon around a filet mignon. To skewer, gently pierce the base of the tail fins, passing the skewer through the scallop and piercing through the other end of the tail. Leave approximately 1-2" at the end of the skewer to prevent chop from sliding off during cooking.

Lightly brush the topside of each LobsterChop with the Lemon-Garlic Butter. (A light coating will prevent "flare-ups" when grilling.) Sprinkle the LobsterChops with Season-All , place on a wax-paper lined tray and refrigerate until ready to grill. Place LobsterChops, meat side down, on preheated grill.

Cook for 4-5 minutes, rotating LobsterChops 90 degrees after 2 minutes. Turn LobsterChops over and cook for another 4-5 minutes or until the lobster and the scallop have reached an internal temperature of 150 degrees. Lightly brush the meat side of each LobsterChop with Lemon-Garlic Butter just before removing from the grill.

Lemon-Garlic Butter Sauce
1 pound butter, unsalted (softened)
3 ounces white wine
2 tablespoons lemon juice, freshly squeezed
1 tablespoon Worcestershire sauce
1 tablespoon kosher salt
2 tablespoons garlic, freshly minced
2 teaspoons black pepper, freshly ground
2 tablespoons parsley, fresh chopped

Soften butter and place in a five-quart mixer. Combine wine, lemon juice, and Worcestershire sauce. Gradually add wine mixture to butter. Add salt and garlic. Mix well. Add black pepper and chopped parsley. Refrigerate until ready to use. Serves 4.

Red Lobster Sweet and Sour Sauce

1 (6 ounce) can tomato paste
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons horseradish cream sauce

Mix all ingredients together well. Refrigerate, tightly covered, to serve as an accompaniment to marinated chicken or with shrimp as a cocktail sauce.

Red Lobster Rock Shrimp Creole

2 pounds rock shrimp, peeled and deveined
1/4 cup butter
1/2 cup green bell pepper, diced 1/2-inch
1/2 cup onion, diced 1/4-inch
1/4 cup celery, chopped fine
1 clove garlic, minced
2 tablespoons all-purpose flour
1 (14.5 ounce) can whole peeled tomatoes, roughly cut
1 teaspoon granulated sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3 to 4 cups cooked rice

Rinse shrimp briefly and remove any large veins that are visible. In a small saucepan, melt 2 tablespoons of butter over medium heat. Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat. Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm.

In a large skillet melt 2 tablespoons of butter, and over medium high heat, cook bell pepper, onion, celery, and garlic until soft but with a little bit of a crunch. Add shrimp and cook until no longer transparent (3 minutes). Add tomato mixture, bring to a boil, cover, and let simmer for 5 minutes. Serve over hot rice (white or wild mixture). Serves 6

Red Lobster Roasted Lobster with Crabmeat Stuffing

Stuffing
1 pound blue crab meat
1 teaspoon shallot, minced
1 teaspoon parsley
1 tablespoon mayonnaise
1 tablespoon bread crumbs
1 whole egg
1 teaspoon lemon juice
1/8 teaspoon Worcestershire sauce

Blend all ingredients except crab. Fold in crab meat; refrigerate.

Lobsters
2 whole 1 1/4 pound Maine lobsters
1/2 cup (1 stick) butter, cut into pieces
1 teaspoon paprika
2 tablespoons lemon juice

Split lobsters lengthwise with a large knife, remove stomach sac. Place equal portions of crab stuffing in each head. Crack claws with the blunt side of knife.

Pour lemon juice on tail meat, then sprinkle with paprika and dot with pieces of butter. Bake at 400 degrees for 15 minutes. Serve with melted butter and lemon wedges. Makes 2 servings

Red Lobster Maui Luau Shrimp & Salmon

4 each 5–6 oz. skinned salmon fillet
24 each 26–30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10–15 minutes)
8 each Fresh pineapple half moons (super sweet variety)
Olive Oil
Salt and pepper to taste
Sweet chili sauce (choose your favorite brand, but make sure it is sweet)

Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce

Brush both sides of salmon with olive oil and season with salt and pepper. After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.

Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil. On a medium heated grill, place the salmon flesh side down. Grill approximately 6–7 minutes per side or until the fish reaches 150 degrees.

Grill shrimp approximately 3–4 minutes per side or until 150 degrees. Grill pineapple for 2–3 minutes per side or until there is good carmelization. Brush all items generously with the sweet chili sauce.

To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable. Serves 4

Red Lobster Grilled Baby Rack of Shrimp

7 each - 21-25 Shrimp, peeled and deveined
4 each - 8" Grilling skewers
Barbeque sauce (choose your favorite brand)

To clean shrimp: Hold the shrimp with the outside curve and tail away from you. Using a pair of kitchen scissors, cut through the shell along the top of the shrimp to the tail. Peel back the shell and remove it, keeping the tail intact.

Deveining shrimp is a matter of personal preference since most small or medium-sized shrimp do not need to be deveined except for cosmetic purposes. Hold the peeled shrimp under running water and, using a pairing knife, remove the black vein along the curve side of the shrimp.

Before lighting the grill, make sure it is clean. You may also want to add a light coat of oil or some nonstick cooking spray at this point to reduce the risk of the shrimp sticking to the grill.

After cleaning the shrimp, slide approximately 7 of them onto a wooden or metal grilling skewer (if you use wooden skewers, soak them in cold water for 15 minutes to keep them from burning on the grill). Repeat with remaining skewers. About 15 minutes before you plan to cook, brush each shrimp rack evenly on both sides with barbeque sauce.

Place the racks of shrimp onto the grill, but watch them closely, because they will cook quickly. They should cook for approximately 2-3 minutes per side. Test for doneness by cutting a shrimp in half (it should be pink all around and opaque through the middle). Remove the shrimp racks from the grill and serve. Serves 4

Ruby Tuesday's Broccoli-Cheese Soup

1/4 cup (1/2 stick) margarine
1/2 cup onions, diced
1/2 cup celery, diced
1/2 cup carrots, diced
20 ounces broccoli, fine cut
1/2 teaspoon dry mustard
1/2 teaspoon white pepper
2 1/2 tablespoons flour
1/2 lemon peel, finely grated
4 1/2 ounces chicken broth
2 pounds pasteurized processed cheese
3/4 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
16 ounces whipping cream
1 gallon water

Cook margarine and flour in a suitable pan over medium high heat, stirring constantly with a wire whip for 2 minutes, then remove from heat and set aside. Combine water, chicken broth, onion, celery and carrot in a suitable pot and bring to a boil.

While heating, cut the processed cheese into 1-inch chunks. Once soup comes to a boil, stir in the cooked flour and margarine and continue cooking for 3 minutes, stirring continuously.

Reduce heat and stir in cheese until completely melted. ( Do not allow it to scorch.) Stir in the Tabasco sauce, Worcestershire sauce, cream, lemon peel and chopped broccoli. Return to a simmer then remove from heat.

Ruby Tuesday's Chicken Quesadillas

5 ounces boned and skinned chicken breast halves
Italian salad dressing (low-fat okay) to coat
1 (12-inch) flour tortilla
Margarine, melted, for coating
1 cup shredded Monterey jack/Cheddar cheese
1 tablespoon diced tomato
1 tablespoon diced jalapeno pepper
Cajun seasoning, to taste
1/2 cup shredded lettuce
1/4 cup diced tomato
Sour cream (low-fat okay)
Salsa, for dipping

Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes in refrigerator. Grill marinated chicken until done in a lightly oiled pan. Cut into 3/4" pieces and set aside. Brush one side of tortilla with margarine and place in frying pan over medium heat.

On one half of tortilla, add cheese, 1 tablespoon tomatoes, peppers, and Cajun seasoning (in that order). Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken. Cook until very warm throughout.

Remove from pan to serving plate and 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. Serves 1

Ruby Tuesday's Chicken Fajita Salad

4 (12-inch) burrito-size tortillas
4 (6-ounce) boneless skinless chicken breast halves
4 teaspoons cajun seasoning
1 tablespoon vegetable oil
1 pound iceberg lettuce -- cut into 1" slices
6 ounces romaine lettuce -- cut into 1" sliced
1 cup carrots -- coarsely shredded
1/4 cup red cabbage -- sliced
1/2 cup monterey jack cheese -- coarsely shredded
1/2 cup cheddar cheese -- coarsely shredded
1/2 cup ranch salad dressing
2 cups tomato -- diced

Heat oven to 375 degrees. Grease 2 Tortilla/Taco Shell Molds or medium ovenproof bowls. Press tortilla into each pan, making sure the tortilla follows the shape of the pan. Bake 10 to 12 minutes, until golden. Let cool in pans 5 minutes. Carefully remove tortilla shells and cool on wire rack. Repeat with remaining 2 tortillas.

Meanwhile, sprinkle chicken with Cajun seasoning. Heat oil in a large skillet over medium-high heat. Add chicken and cook 7 minutes per side, until cooked through.

Toss the lettuces, carrots and cabbage in a large bowl. Toss cheeses in another bowl. Fill each tortilla shell with 3 cups packed lettuce mixture, top with 2 tablespoons dressing, 1/4-cup cheese, 1/2-cup tomatoes and 1 chicken breast, sliced. Pass remaining dressing. Makes 4 servings

Ruby Tuesday's Apple Pie

1 (9") frozen deep-dish apple pie (double crust or old-fashioned)
1 stick butter
1 cup brown sugar, divided (packed also)
3 1/2 teaspoons cinnamon, divided
1/4 teaspoon allspice
1/4 teaspoon cloves
1 1/2 teaspoon lemon juice
3/4 cup flour
1/2 cup sugar
10 tablespoons frozen butter
1 1/3 cup chopped walnuts
Ice cream (optional)

Let pie thaw at room temperature for 30 to 45 minutes. Preheat oven to 350 degrees. In a small saucepan, melt butter over medium heat. Add 1/2 c. brown sugar, 1 1/2 tsp. cinnamon, allspice, cloves and lemon juice. Stir until well blended and sugar is melted, about 3 minutes.

Make an X in the center of the top crust of the pie and fold back the crust. Pour the butter mixture evenly into the pie and then replace the crust.

Leave 4 vent holes, sealing the rest of the pastry. (You may need to dampen your fingers to seal the pastry.) Bake for 30 minutes. Remove from the oven and set aside. Reduce heat to 325 degrees.

Prepare topping. Grate frozen butter into a medium-sized bowl. Toss the grated butter with flour, remaining sugars, remaining cinnamon and walnuts.

Carefully wrap an aluminum foil band around the edge of the pie, creating a lip to hold topping. Sprinkle topping evenly over pie. Bake for 30 to 40 minutes. Let rest for 10 minutes then serve with ice cream, if desired.

Ruby Tuesday's Creamy Mashed Cauliflower

1 head cauliflower, cut into florets
3/4 cup water
1 tablespoon cornstarch
1/3 cup heavy cream
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Divide a head of cauliflower into florets that are all roughly the same size. Steam cauliflower pieces over boiling water for 15 to 20 minutes, or until the cauliflower is tender. Drain the cauliflower. When the cauliflower has cooled, put the florets in a food processor along with 1/2 cup of water.

Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture. Pour all of the pureed cauliflower into a medium sauce pan.

Dissolve the corn starch in the remaining 1/4 cup of water and add the solution to the cauliflower. Add the cream, salt, white pepper, garlic powder and onion powder to the cauliflower and stir. Set the saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick.

Ruby Tuesday Potato Cheese Soup

2 large russet potatoes
2 tablespoons finely minced celery
1 tablespoon finely minced onions
1 tablespoon grated carrots
2 cups chicken stock or chicken broth
1 teaspoon salt
2 teaspoons white vinegar
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup shredded cheddar cheese, plus
1 tablespoon shredded cheddar cheese
1 tablespoon shredded monterey jack cheese
2 slices bacon, cooked and drained
1 tablespoon chopped green onions

Peel potatoes and chop into bite-size pieces. Make sure vegetables are minced into very small pieces- carrot should be grated, not shredded. In a large saucepan, combine vegetables with chicken stock, salt, and vinegar over medium heat.

Bring to a boil, then turn down heat, cover, and simmer for 20 minutes. In a medium bowl, whisk together flour and milk. Remove saucepan with vegetables from heat and add flour and milk mixture.

Return pan back to heat and simmer, uncovered, for 5 to 8 minutes or until soup has thickened. Add 1 cup of shredded Cheddar cheese to soup and simmer until melted.

To serve, divide soup into 2 bowls. Divide remaining 1 tablespoons of Monterey Jack and Cheddar cheeses and sprinkle on the soup. Crumble bacon and sprinkle evenly over the cheese. Top off each bowl of soup with chopped green onion.

Ruby Tuesday Fudge Brownie Pie

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 pourpose
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 remaning pecans. Bake 35 minutes at 300 degrees, cool on rack. Do not refrigerate.