Ruby Tuesday Recipes (2024)

1 6 oz. boneless, skinless chicken breast,grilled and
sliced into 1/4-inch slices
10 oz (5/8 lb.) penne pasta, cooked
3/4 cup Sonora cheese sauce (recipe follows)
1/3 cup spicy black beans (recipe follows)
1/4 cup diced tomatoes, for garnish
1 tsp green onion, sliced
* Sonoran Cheese Sauce
6 tbsp butter or margarine
1/2 cup onion, finely chopped
1 small clove garlic, minced
1/3 cup all-purpose flour
1 cup hot water
1 tbsp chicken stock
1 cup half-and-half
salt to taste
1/2 tsp sugar
1/4 tsp hot pepper sauce, or more to taste
1 tsp lemon juice
1/4 tsp cayenne pepper
3/4 cup shredded parmesan cheese
3/4 cup Velveeta cheese, cubed
3/4 cup prepared salsa (medium hot)
1/2 cup sour cream

- Sonoran Cheese Sauce: Melt butter or margarine in a saucepan; add onion and garlic.
- Saute until onion is transparent; stir in flour to make a roux and cook for 5 minutes with often stirring.
- Mix hot water, chicken stock, and half-and-half; add mixture slowly to roux, stir constantly.
- Allow to cook 5 minutes; add salt, sugar, hot sauce,lemon juice, cayenne, and parmesan cheese to sauce.
- Stir to blend and do not allow to boil; add Velveeta to sauce and stir until melted.
- Add salsa and sour cream to sauce; blend. Makes 5 cups.
-Place pasta in mixing bowl; add cheese sauce and toss to coat evenly.
- Pour into heated bowl; place chicken on top of pasta, then ladle black beans on top.
- Sprinkle with diced tomatoes and chopped green onions.

1 lb. crab meat
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

- Remove any shell from crab.
- 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.

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 pan over medium high heat, stir constantly with a wire whip for 2 minutes; remove from heat and set aside.
- Combine water, chicken broth, onion, celery and carrot in a pot; bring to a boil.
- While heating, cut processed cheese into 1-inch chunks.
- Once soup boils, stir in cooked flour and margarine; continue to cook for 3 minutes with continuous stirring.
- Reduce heat; stir in cheese until completely melted.
- Stir in Tabasco sauce, Worcestershire sauce, cream, lemon peel and chopped broccoli; return to a simmer and remove from heat.

Lean turkey – 2 pounds ( ground )
Freshly ground black pepper – 1tablespoon
Paprika – 3 tablespoon
Garlic – 2 tablespoon ( minced )
Ground dry mustard – 1 tablespoon
Cumin -1 tablespoon ( ground )
Fresh green chilli pepper – 2 ( diced )
Red onion -1 ( medium , diced )
Fresh ginger root – 1 teaspoon ( minced )
Fresh cilantro – 1/2 cup ( finely chopped )
Low sodium soy sauce – 1/4 cup
A dash of Worcestershire sauce

- Preheat oven.
- In a bowl mix ground turkey, garlic, ginger, red onion, chilli peppers, salt, soy sauce, black pepper, cilantro, paprika, cumin, mustard and Worcestershire sauce; mix ingredients together.
- Shape the mixture into eight burger patties.
- Lightly grease grill grates in the oven; put turkey burgers on the grill.
- Cook for 15 minutes per side, until burgers are well done.
- Place between lettuce leaves layered on burger buns; add a dash of mayonnaise and mustard.

1/3 cup hot water
4 tlbs. sugar
4 tlb. vinegar
1 cup mayo
2 heads broccoli cut into small pieces
16oz sharp cheddar cheese cut up
2 lbs bacon cooked crisp and crumbled
1 medium red onion minced

- Put broccoli in a bowl.
- Dissolve sugar in hot water.
- Pour over broccoli
- Add remaining ingredients mix well; refrigerate for a couple hours.

5 oz. chicken breast
Italian Dressing
12 inch flour tortilla
margarine
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
Sour Cream
Salsa

- Place chicken in a bowl with enough Italian dressing to coat; allow to marinate in the refrigerator for 30 minutes.
- 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.