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TOP SECRET RECIPES
Tony Roma's. Instructions. 1. Combine all of the ingredients for the barbecue sauce in a saucepan over high heat. Use a whisk to blend the ingredients until smooth. 2. When the mixture comes to a boil, reduce the heat and simmer uncovered. 3. In 30 SNAPPLE LEMON ICED TEA RECIPE Bring the water to a rapid boil in a large saucepan. 2. Turn off theheat, add tea bags, cover saucepan and let the tea steep for 1 hour. 3. Pour the sugar into a 2-quart pitcher, and then add the tea. The tea will still be warm, so the sugar will dissolve easily. 4. Add the lemon juice. Chill.TOP SECRET RECIPES
Tony Roma's. Instructions. 1. Combine all of the ingredients for the barbecue sauce in a saucepan over high heat. Blend the ingredientswith a whisk until
PIZZA HUT CREAMY ITALIAN SALAD DRESSING COPYCAT RECIPE 1/4 teaspoon Italian seasoning blend (marjoram, rosemary, basil, thyme, oregano, et al) 1/4 teaspoon dried parsley flakes. 1/4 teaspoon red pepper flakes. Do This. Restaurant/Brand. Pizza Hut. Instructions. Whisk together all ingredients in a small bowl until smooth and creamy. Cover and chill the dressing for at least 30 minutes beforeusing.
TOP SECRET RECIPES
KFC. Instructions. 1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). 2. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth. 3. Add the cabbage, carrots, and onion, and mix well. 4. APPLEBEE'S ORIENTAL CHICKEN SALAD COPYCAT RECIPE Menu Description: "Crisp Oriental greens topped with chunks of crunchy Chicken Fingers, toasted almonds and crispy rice noodles tossed in a light Oriental vinaigrette." Applebee's 60-item menu is revised twice a year. That means about 40 percent of the entire menu PANERA BREAD BLUEBERRY SCONE RECIPE Menu Description: "A delicious combination of ham and turkey, plus Swiss and American cheeses on wheat bread.Lightly battered and fried until golden. Dusted with powdered sugar and served with red raspberry preserves for dipping." It sounds crazy, but it tastes great: a triple-decker ham, turkey, and cheese sandwich is dipped in a tempura-style batter; fried to a golden brown; then served with PORTILLO'S ITALIAN BEEF COPYCAT RECIPE Make the beef gravy by combining all of the ingredients, including the beef fat, in a medium saucepan over medium heat. When the mixture begins to boil reduce the heat and simmer for 5 minutes, then turn the heat to low. Make the sandwiches by heating up the rolls in the hotoven for 3 minutes.
HARIBO GOLD-BEARS GUMMY CANDY COPYCAT RECIPE The nearly 100-year-old candy recipe can be easily replicated with Jell-O and a few other ingredients. But it's a little bit of food science that makes this gummy candy hack different than any other. TODD WILBUR'S TOP SECRET COPYCAT RESTAURANT RECIPES Menu Description: "Pecan-crusted chicken, served sliced and chilled on salad greens tossed with Balsamic Vinaigrette dressing, topped with mandarin oranges, sweet-glazed pecans, celery, dried cranberries and bleu cheese." With dried cranberries, mandarin orange wedges, bleu cheese, pecan-crusted chicken breast, and a delicious sweet and sour balsamic vinaigrette, it's no wonder this saladTOP SECRET RECIPES
Tony Roma's. Instructions. 1. Combine all of the ingredients for the barbecue sauce in a saucepan over high heat. Use a whisk to blend the ingredients until smooth. 2. When the mixture comes to a boil, reduce the heat and simmer uncovered. 3. In 30 SNAPPLE LEMON ICED TEA RECIPE Bring the water to a rapid boil in a large saucepan. 2. Turn off theheat, add tea bags, cover saucepan and let the tea steep for 1 hour. 3. Pour the sugar into a 2-quart pitcher, and then add the tea. The tea will still be warm, so the sugar will dissolve easily. 4. Add the lemon juice. Chill.TOP SECRET RECIPES
Tony Roma's. Instructions. 1. Combine all of the ingredients for the barbecue sauce in a saucepan over high heat. Blend the ingredientswith a whisk until
PIZZA HUT CREAMY ITALIAN SALAD DRESSING COPYCAT RECIPE 1/4 teaspoon Italian seasoning blend (marjoram, rosemary, basil, thyme, oregano, et al) 1/4 teaspoon dried parsley flakes. 1/4 teaspoon red pepper flakes. Do This. Restaurant/Brand. Pizza Hut. Instructions. Whisk together all ingredients in a small bowl until smooth and creamy. Cover and chill the dressing for at least 30 minutes beforeusing.
TOP SECRET RECIPES
KFC. Instructions. 1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). 2. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth. 3. Add the cabbage, carrots, and onion, and mix well. 4. APPLEBEE'S ORIENTAL CHICKEN SALAD COPYCAT RECIPE Menu Description: "Crisp Oriental greens topped with chunks of crunchy Chicken Fingers, toasted almonds and crispy rice noodles tossed in a light Oriental vinaigrette." Applebee's 60-item menu is revised twice a year. That means about 40 percent of the entire menu PANERA BREAD BLUEBERRY SCONE RECIPE Menu Description: "A delicious combination of ham and turkey, plus Swiss and American cheeses on wheat bread.Lightly battered and fried until golden. Dusted with powdered sugar and served with red raspberry preserves for dipping." It sounds crazy, but it tastes great: a triple-decker ham, turkey, and cheese sandwich is dipped in a tempura-style batter; fried to a golden brown; then served with PORTILLO'S ITALIAN BEEF COPYCAT RECIPE Make the beef gravy by combining all of the ingredients, including the beef fat, in a medium saucepan over medium heat. When the mixture begins to boil reduce the heat and simmer for 5 minutes, then turn the heat to low. Make the sandwiches by heating up the rolls in the hotoven for 3 minutes.
HARIBO GOLD-BEARS GUMMY CANDY COPYCAT RECIPE The nearly 100-year-old candy recipe can be easily replicated with Jell-O and a few other ingredients. But it's a little bit of food science that makes this gummy candy hack different than any other. LONE STAR RESTAURANT RECIPES Menu Description: "Lone Star fries smothered in Monterey Jack and Cheddar cheese, topped with bacon and served with ranch dressing." Growth by this newcomer to the steakhouse segment has been phenomenal. So far, there are over 160 Lone Stars across the country, most of VEGAN - TOPSECRETRECIPES.COM Menu Description: "Our original recipe of Tuscan white beans pureed with sesame, garlic, lemon, and spices.Garnished with fresh Roma tomatoes, basil, and garlic. Served with warm pizza-pita bread." The traditional dish of Tuscan white beans is usually made from dried cannellini beans or great Northern beans that are soaked overnight in water and then cooked until tender with olive oil, garlic COPYCAT CHICK-FIL-A MAC AND CHEESE RECIPE Restaurant/Brand. Chick-fil-A. Instructions. 1. Cook the macaroni in 2 quarts of boiling water for 20 minutes. When the macaroni is completely soft, strain out the water. 2. While the pasta cooks, make the cheese sauce by combining the milk, American cheese, butter, and salt in a medium saucepan over medium/low heat.TOP SECRET RECIPES
Menu Description: “Sliced bananas, vanilla ice cream, on warm banana nut bread, with hot butterscotch brandy sauce.”. This dish is a perfect example of why we must leave room for dessert. Warm banana nut bread is doused with homemade butterscotch brandy sauce and topped with sliced bananas, almonds, whipped cream, and a scoop of vanillaice cream.
VEGETARIAN
Here's a clone for another of KFC's famous side dishes. We'll use easy-to-melt Velveeta, with its very smooth texture, as the main ingredient for the cheese sauce.Then a bit of Cheddar cheese is added to give the sauce a perfect Cheddary sharpness like the original. This KFC mac and cheese recipe is an easy one that will take you only around 15 minutes to prepare.VEGETARIAN
Menu Description: "Loaded with cheddar cheese and bacon.Served with sour cream and chives." Perfume salesman Alan Stillman was a single guy in New York City in 1965, looking for a way to meet women who lived in his neighborhood. FIVE GUYS - TOPSECRETRECIPES.COM The powerful shopping cart software for web stores and e-commerce enabled stores is based on PHP5 with SQL database with highly configurable implementation based on templatesJOE'S CRAB SHACK
Joe's Crab Shack Spicy Boil. Joe’s Crab Shack is known for killer crab which you can order in a variety of flavors, cooked several different ways. For those of us who like biting into food that bites us back, Joe’s boils crab in a super secret spicy seasoning blendalong
CHURCH'S CHICKEN
The powerful shopping cart software for web stores and e-commerce enabled stores is based on PHP5 with SQL database with highly configurable implementation based on templatesMILO'S
The powerful shopping cart software for web stores and e-commerce enabled stores is based on PHP5 with SQL database with highly configurable implementation based on templates TODD WILBUR'S TOP SECRET COPYCAT RESTAURANT RECIPES Since Taco Bell brought the Enchirito back from the dead a couple years ago the product's formula has changed a bit. With the exclusion of the sliced black olives on top, plus a few other minor changes, this recipe copies the "new" formulation of the chain's enchilada/burrito fusion BUSH'S - TOP SECRET RECIPES Bush Brothers & Company had been canning a variety of fruits and vegetables for over 60 years when, in 1969, the company created canned baked beans using a cherished recipe from a family matriarch. Sales jumped from 10 thousand cases in the first year to over 100 thousand cases in 1970. And just one year later sales hit a million cases.CAPITAL GRILLE
Nice work. You just found recipes for all your favorite famous foods! Bestselling author and TV Host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. Todd’s recipes are easy to follow and fun to make! Find your favorite copycat recipes from Capital Grille here. New recipes added every week. LONE STAR RESTAURANT RECIPES Menu Description: "Lone Star fries smothered in Monterey Jack and Cheddar cheese, topped with bacon and served with ranch dressing." Growth by this newcomer to the steakhouse segment has been phenomenal. So far, there are over 160 Lone Stars across the country, most of HARDEE'S COPYCAT RECIPES Hardee's was the first major hamburger chain to switch to all-vegetable oil to cook its fried products. One of those products is french fries, the most popular item on the Hardee's menu. Source: Top Secret Recipes by Todd Wilbur. Coming soon In 1975 Hardee's opened its1,000th restaurant.
PANERA BREAD BLUEBERRY SCONE RECIPE Menu Description: "A delicious combination of ham and turkey, plus Swiss and American cheeses on wheat bread.Lightly battered and fried until golden. Dusted with powdered sugar and served with red raspberry preserves for dipping." It sounds crazy, but it tastes great: a triple-decker ham, turkey, and cheese sandwich is dipped in a tempura-style batter; fried to a golden brown; then served withTOP SECRET RECIPES
The most popular and notorious cocktail at Cheddar's is the pumped-up piña colada-style drink served in a heavy 18-ounce schooner with a rim of toasted coconut.TOP SECRET RECIPES
Grill the tops of the burritos for 1 to 2 minutes more, or until the surface begins to char. 10. Transfer the burritos from the grill to two serving plates with the seam side down. Coat the top of each burrito with 1 to 1 1/2 tablespoons of barbecue sauce. 11. Split the remaining peppers and onions and spread them over the top of the twoburritos.
RUBY TUESDAY SONORA CHICKEN PASTA RECIPE As you place the chicken on the pasta, hold the slices together to retain the shape of the chicken breast. 12. Spread 1/3 cup of the black beans over the chicken. 13. Sprinkle 1/4 cup of chopped tomatoes on the beans. 14. Sprinkle about 1 tablespoon of green onions on HOULIHAN'S STUFFED MUSHROOMS RECIPE When the mushrooms are frozen, heat the oil in a deep fryer, Dutch oven or large saucepan to 350 degrees F. Use enough hot oil to completely cover the mushrooms (at least a couple inches deep). Fry the mushrooms for 8 to 10 minutes or until the outside turns golden TODD WILBUR'S TOP SECRET COPYCAT RESTAURANT RECIPES Since Taco Bell brought the Enchirito back from the dead a couple years ago the product's formula has changed a bit. With the exclusion of the sliced black olives on top, plus a few other minor changes, this recipe copies the "new" formulation of the chain's enchilada/burrito fusion BUSH'S - TOP SECRET RECIPES Bush Brothers & Company had been canning a variety of fruits and vegetables for over 60 years when, in 1969, the company created canned baked beans using a cherished recipe from a family matriarch. Sales jumped from 10 thousand cases in the first year to over 100 thousand cases in 1970. And just one year later sales hit a million cases.CAPITAL GRILLE
Nice work. You just found recipes for all your favorite famous foods! Bestselling author and TV Host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. Todd’s recipes are easy to follow and fun to make! Find your favorite copycat recipes from Capital Grille here. New recipes added every week. LONE STAR RESTAURANT RECIPES Menu Description: "Lone Star fries smothered in Monterey Jack and Cheddar cheese, topped with bacon and served with ranch dressing." Growth by this newcomer to the steakhouse segment has been phenomenal. So far, there are over 160 Lone Stars across the country, most of HARDEE'S COPYCAT RECIPES Hardee's was the first major hamburger chain to switch to all-vegetable oil to cook its fried products. One of those products is french fries, the most popular item on the Hardee's menu. Source: Top Secret Recipes by Todd Wilbur. Coming soon In 1975 Hardee's opened its1,000th restaurant.
PANERA BREAD BLUEBERRY SCONE RECIPE Menu Description: "A delicious combination of ham and turkey, plus Swiss and American cheeses on wheat bread.Lightly battered and fried until golden. Dusted with powdered sugar and served with red raspberry preserves for dipping." It sounds crazy, but it tastes great: a triple-decker ham, turkey, and cheese sandwich is dipped in a tempura-style batter; fried to a golden brown; then served withTOP SECRET RECIPES
The most popular and notorious cocktail at Cheddar's is the pumped-up piña colada-style drink served in a heavy 18-ounce schooner with a rim of toasted coconut.TOP SECRET RECIPES
Grill the tops of the burritos for 1 to 2 minutes more, or until the surface begins to char. 10. Transfer the burritos from the grill to two serving plates with the seam side down. Coat the top of each burrito with 1 to 1 1/2 tablespoons of barbecue sauce. 11. Split the remaining peppers and onions and spread them over the top of the twoburritos.
RUBY TUESDAY SONORA CHICKEN PASTA RECIPE As you place the chicken on the pasta, hold the slices together to retain the shape of the chicken breast. 12. Spread 1/3 cup of the black beans over the chicken. 13. Sprinkle 1/4 cup of chopped tomatoes on the beans. 14. Sprinkle about 1 tablespoon of green onions on HOULIHAN'S STUFFED MUSHROOMS RECIPE When the mushrooms are frozen, heat the oil in a deep fryer, Dutch oven or large saucepan to 350 degrees F. Use enough hot oil to completely cover the mushrooms (at least a couple inches deep). Fry the mushrooms for 8 to 10 minutes or until the outside turns golden VEGAN - TOPSECRETRECIPES.COM This cold couscous salad side dish served at the 96-unit chain is very unique and seriously delicious. The secret is cooking the couscous with orange juice so that it is filled with flavor. Then you toss in some golden raisins, almonds, radishes, tomatoes, mint, green onion and parsley, and the couscous party is on.This is a great warm weather side for pool parties and picnics that can be made VEGETARIAN - TOPSECRETRECIPES.COM Here's a clone for another of KFC's famous side dishes. We'll use easy-to-melt Velveeta, with its very smooth texture, as the main ingredient for the cheese sauce.Then a bit of Cheddar cheese is added to give the sauce a perfect Cheddary sharpness like the original. This KFC mac and cheese recipe is an easy one that will take you only around 15 minutes to prepare. VEGETARIAN - TOPSECRETRECIPES.COM A deserted Kroger grocery store in Richfield, Minnesota, was the site for the first Chi-Chi's in 1976. That was the year restaurateur Marno McDermott got together with ex-Green Bay Packer football player Max McGee to open the first of what would soon become a growing chain of Mexican food restaurants. CHEDDAR'S - TOP SECRET RECIPES Score: 5.00. Votes: 1. Cheddar's Monte Cristo. Menu Description: "Smoked ham, smoked turkey, two cheeses, battered and fried until golden with raspberry preserves and dusted with powdered sugar." When pondering casual chains with the best Monte Cristo sandwiches, two come to mind: Bennigan's and Cheddar's recipes. CHEDDAR'S BAKED SPASAGNA COPYCAT RECIPE Cook until the sauce begins to bubble, then reduce heat and simmer for 15 minutes. When you are ready to serve the dish, slice the pasta into 6 square servings. Place each serving on a plate and 1 cup of the meat sauce over the top of the pasta. Sprinkle each serving with 2 tablespoons of shredded Parmesan cheese. OUTBACK STEAKHOUSE WALLABY DARNED RECIPE Outback Steakhouse. Instructions. 1. Combine all of the ingredients in a blender. Blend on high speed for approximately 30 seconds or until the ice is completely crushed and the drink is smooth. 2. Pour into a 12-ounce glass and serve with a straw. Makes 1 drink. Tidbits:TOP SECRET RECIPES
1. Combine all the ingredients in an uncovered saucepan over medium heat. 2. When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, stirring often. 3. Remove the sauce from the heat and let it cool. Store in a tightly sealed container in the refrigerator, it will keep for 3 to 4 weeks. Serve hot. RATINGS AND REVIEWS OF TOP SECRET RECIPES Rating: 5.00 out of 5. Review by Ben: Cream of coconut from a can and plain/sweet cream coffee creamer makes colada mix, colada pre-mix is a hard skip/pass for anybody who regularly makes their own cocktails. The majority have HFCS, many have titanium dioxide. Just dont. MILO'S - TOPSECRETRECIPES.COM The powerful shopping cart software for web stores and e-commerce enabled stores is based on PHP5 with SQL database with highly configurable implementation based on templates GATORADE - TOPSECRETRECIPES.COM The powerful shopping cart software for web stores and e-commerce enabled stores is based on PHP5 with SQL database with highly configurable implementation based on templates* Categories
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I'M TODD WILBUR,
CHRONIC FOOD HACKER
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home.Welcome to my lab.
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Popeyes Cajun Rice
Popeyes offers two sides with rice: the ultra-popular Red Beans and Rice, which I previously cloned here , and this rice made Cajun-style with ground beef and spices. The real recipe at the chain most likely includes chicken gizzard, but that ingredient is not always easy to find outside of buying a whole uncooked chicken that includes a bag of giblets tucked inside. So I set out to design a recipe without that ingredient and the resultswere great.
The secret to the fabulous taste, after all, is not found in the gizzard, but in the flavors contributed by the “holy trinity” of green pepper, onion, and celery salt; accentuated by the ground thymeand oregano.
If you’re making rice tonight, bump it up to something special with just a little extra work for delicious results. Can't get enough Popeyes? Find all of my recipes here.
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Score: 5.00. Votes: 8 Ruth's Chris Steak House Creamed Spinach "Ruth's Chris Steak House" is such a difficult name to spit out that a restaurant critic suggested it be used as a sobriety test. Surely anyone who could say the name three times fast couldn't possibly be intoxicated. But the hard-to-say name has worked well for the steakhouse chain—it's memorable. The name came from the first restaurant that Ruth purchased in 1965 called Chris Steak House. When she opened a second restaurant with that same name, the previous owner, Chris Matulich, tried to sue her. She won the case, but to avoid future lawsuits, she put her name in front of the original and it became the tongue twister we know today. The delicious creamed spinach served at Ruth's Chris inspired this recipe that has just a hint of cayenne pepper in it for that Louisiana zing. The recipe requires a package of frozen spinach to make it convenient, but you can use the same amount of fresh spinach if youprefer.
Now that you've chosen the veggies, finish off the meal with my copycat recipes for Ruth's Chris Petite Filetand Au
Gratin Potatoes
.
Source: _Top Secret Restaurant Recipes_ by
Todd Wilbur.
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Score: 5.00. Votes: 1 Patti LaBelle Sweet Potato Pie When YouTuber James Wright sang and swooned over Patti Labelle's Sweet Potato Pie in an exuberant November 2015 video, it went viral, racking up a quick 5 million views. The sudden popularity of the video led to a mad run on the pies, and stores around the country were sold out forweeks.
Now, no one who craves the rich goodness of a delicious sweet potato pie will be forced to go Patti-less for long, with this hack that re-creates everything good about her pie. And the one bad thing about her pie—that it's too small—is fixed here with a finished pie that is about twice as big as the store version. You won't find this recipe anywhere else, including Patti's cookbook, which makes a sweet potato pie very different from the bestselling pie that was sold out instores.
What other incredible famous desserts can you whip up at home? Check out my other clone recipes here.
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Score: 5.00. Votes: 1 King's Hawaiian Original Hawaiian Sweet Rolls A recipe for Portuguese sweet bread inspired the soft rolls that became a big hit at Robert Tiara's Bakery & Restaurant in Honolulu, Hawaii in the 1950s. It wasn’t long before Robert changed the name of his thriving business to King’s Hawaiian, and in 1977 the company opened its first bakery on the mainland, in Torrance, California, to make the now-famous island sweet rolls sold in stores across the U.S. King’s Hawaiian Rolls are similar to Texas Roadhouse Rolls in that they are both pillowy, sweet white rolls, so it made sense to dig out my Texas Roadhouse Rolls clone recipe and use it as a starting point. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color. And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original, but with clean ingredients, and without the dough conditioners found in the packaged rolls. Use these fluffy sweet rolls for sandwiches, sliders, or simply warmed up and slathered with soft European butter.__
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Score: 5.00. Votes: 1 Taco Bell Shredded Chicken Soft Taco In November 2020, Taco Bell said “adios” to several classic items from their menu including Mexican Pizza—one of my long-time favorites—and anything with shredded chicken in it including the chicken soft taco. But teary goodbyes from fans of the tasty spiced chicken can be avoided if we have a good (and easy) recipe to craft a duplicate at home. Since the fast Mexican chain announced the changes several months in advance, I had time to work up a good hack before the tacos were gone forever. After cooking the chicken several ways I settled on poaching the fillets in chicken broth, which kept them moist and added great umami flavor. When the chicken cooled, I shredded it, and added it to a sauce seasoned with spices and lime juice, and flavored with Knorr tomato chicken bouillon. As the sauce thickens it will reduce and infuse the chicken with flavor, then it’s ready for you to use on tacos, burritos, salads, or whatever. And don't forget the hot sauce!
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Score: 4.64. Votes: 14 Mimi's Cafe Carrot Raisin Bread It's dark, moist and delicious, and it comes in a breadbasket to your table at this French-themed West Coast casual restaurant. Now the tastiest carrot bread ever can be yours to create at home with a couple of grated carrots, molasses, raisins and chopped walnuts. You'll be baking this one in the oven for at least an hour. That should be enough time to warm up the house and send an incredible aroma wafting through every room. Now, how about some soup and Mimi's famous grilled cheese sandwich?
Source: _Top Secret Restaurant Recipes 2_ by
Todd Wilbur.
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Score: 5.00. Votes: 7 Fleming's Prime Steakhouse Chipotle Cheddar Macaroni and Cheese I've never met a macaroni & cheese I didn't like. But there are a few restaurants that push this common side dish to a higher level. I've had mac & cheese made with three or four cheeses, and some that come drizzled with truffle oil. I've had mac & cheese with green pepper in it, and onion, and parsley, and bacon—it all works for me. But at Fleming's Prime Steakhouse, it's about the chipotle. The smoky jalapeno flavor sets this one apart from others, and makes this one of the top side dishes at the upscale steakhouse chain. For our clone, we'll start with a cheese sauce made with smoked cheddar. There's some minced jalapeno and green onion in there, plus a little ground chipotle pepper. A nice finishing touch comes from the breadcrumb topping that's made with Japanese breadcrumbs, or panko, which is flavored with more ground chipotle. The pasta shape used at Fleming's is called cellentani, which looks like long corkscrews. You could also use cavatappi pasta which are shorter corkscrews, or just go for the traditional elbow macaroni which can found pretty much anywhere. Find more copycat recipes from Fleming's Steakhouse here.
Source: _Top Secret Restaurant Recipes 3_ by
Todd Wilbur.
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Wendy's Breakfast Baconator In March 2020, Wendy’s entered the fast food breakfast wars with 18 new items, and the star that emerged from the bunch is a bacon-lover’s dream. The Breakfast Baconator help lead Wendy’s to morning meal sales success in the midst of a pandemic, as other fast feeders, like McDonald’s, struggled in the a.m. Wendy's substantial sunrise sandwich is made with a square (of course) sausage patty, a fried egg, 2 slices of American cheese, and 6 halved bacon slices. That's good right there, but when you slather Wendy's delicious top secret Swiss cheese sauce onto a brioche bun, you've got something really special. And filling. All the building instructions are here, including an easy hack for the Swiss cheese sauce using just4 ingredients!
One of the ingredients—Swiss cheese Singles—is what allows us to make a smooth, non-gritty sauce. If you can’t find Singles, use any other brand of Swiss cheese “product” that contains sodium citrate. That’s the secret ingredient that helps make the sauce socreamy.
Find more of my Wendy'scopycat
recipes here
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Popeyes Ghost Pepper Wings The Scoville heat rating of bhut jolokia, more commonly known as ghost pepper, is just over 1 million units, making it 200 times hotter than a jalapeno. But that didn’t stop Popeyes from creating an eye-watering breading for their scorching new crispy wings. Yes, these are seriously spicy wings, but they’re not so extreme as to be inedible, and the awesome flavor is guaranteed to tempt you back for more. Don't be scared. The hack for these breaded blazers starts by brining the wing segments in a buttermilk and pepper sauce marinade. Salt, MSG, and cayenne pepper sauce will fill the wings with flavor, and the breading, with a decent amount of ground ghost pepper in it, will bring on the sting. Ghost pepper has been quickly growing in popularity over the last several years, and you should have no trouble finding ground ghost pepper online. Even brick-and-mortar grocery stores are stocking it. Still, ghost pepper is crazy hot, so be careful with it. You may even want to use gloves when breading these wings. Especially if you’ll need clean fingers later for putting in a contact lens, holding a baby, or any other activity not favorable to ferociously spicy digits. Get my secret recipes for all your favorite Popeye'sfood here
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Boston Market Cinnamon Apples Fat-Free By the end of 1997, there were 1,166 Boston Market outlets in 38 states. It took only ten years for the company to reach this number of units—pretty impressive growth. The cinnamon apple side dish has been on the menu since the company opened the doors to its first outlet. The dish from the chain is fairly low in fat—only 4.5 grams of fat per serving—but there is apparently some butter or oil in there. Using the right cooking techniques and some Butter Buds, we can easily take that fat all the way down to zippo, while still getting all of the same great flavors. Want more Boston Market?
Click here
to see if I hacked your favorites.NUTRITIONAL FACTS
Serving size–1/2 cupTotal servings–4
Calories per serving–177 (Original–250) Fat per serving–0g (Original–4.5g) Source: _Top Secret Recipes Lite_ by
Todd Wilbur.
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Jolly Rancher Hard Candy The name Jolly Rancher has a friendly Western sound to it, and that’s why Bill Harmsen picked the name for his Golden, Colorado confection company in 1949. Bill sold chocolate and ice cream, but it was his hard candies that got the most attention, and that’s where Bill focused his efforts and grew his business. The first Jolly Rancher hard candies came in just three flavors: apple, grape, and cinnamon. Eventually they added more flavors including cherry, orange, lemon, grape, peach, and blue raspberry. But today the main flavors have been cut to just five: cherry, watermelon, apple, grape, and blue raspberry. I’ve included clone recipes here for four of them: grape, cherry, watermelon, and green apple. The flavors are all sour, thanks to malic acid, a very tart natural ingredient often used to make sour candies. If you can’t find malic acid, you can duplicate the sour taste with easier-to-find citric acid. I found some at Walmart. You’ll also need super-strength flavoring from LorAnn in whichever flavors you chose to make. This is the most popular baking/candy flavoring brand, and you can find it online or in craft stores like Michael’s. Each small bottle is 1 dram, which is just under 1 teaspoon, and you’ll need one of those for each flavor. Regardless of which flavors you choose to make, the base candy recipe will be the same. The hard candy is formed by bringing the sugar solution up to the “hard crack” stage, or the stage where the candy becomes hard and brittle when cool. You must get the candy to exactly 300 degrees F, and for that, you’ll need a candythermometer.
The thermometer is essential here and will help you determine when to add the coloring, when to remove the candy from the heat, and when to add the malic or citric acid. If you cook the candy too long, it will begin to caramelize and darken and won't taste right. If you add the acid before the candy cools to 165 degrees F, it will burn and turn bitter. If you add it too late, it may be hard to mix. This recipe makes over 60 hard candies. When cool, crack the candies apart along their score lines, wrap them up in 4x4-inch cellophane candy wrappers, and you should have more than enough hacked homemade hard candies to fill a candy bowl.Click here
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Score: 5.00. Votes: 2 Olive Garden Lasagna Classico Crafting a clone of Olive Garden’s signature Lasagna Classico became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original. I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in everyslice.
This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love thisversion.
Browse my other Olive Gardenclone recipes here
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Score: 5.00. Votes: 6 Top Secret Recipes Step-by-Step & Free Gift Buy the #1 NATIONAL BESTSELLER from America's Clone Recipe King, signed by the author, and we'll include a free bottle of our Hell Flakes , a 5-pepper microflake blend to kick up allyour grub!
For more than twenty-five years, Todd Wilbur has been obsessed with recreating America's most iconic brand-name foods at home. In his first cookbook with color photos, the New York Times bestselling author brings you 125 new clone recipes: 75 first-time hacks and 50 overhauled all-time favorites. These recipes are NOT found individually on the website with the exception of just a few. Each recipe comes with easy-to-follow step-by-step photos so that even novice cooks can perfectly recreate their favorite famous foods with everyday ingredients. And your homemade versions cost just a fraction of what the restaurants charge! The result of years of careful research, trial-and-error, and a little creative reverse-engineering, Top Secret Recipes® Step-by-Step hacks: • KFC® Original Recipe® Fried Chicken and Cole Slaw • Cinnabon® Classic Cinnamon Roll • IKEA® Swedish Meatballs • Outback Steakhouse® Alice Springs Chicken® • Pinkberry® Original Frozen Yogurt • Raising Cane's® Chicken Fingers and Sauce • Arby's® Curly Fries • Lofthouse® Frosted Cookies• Wendy's® Chili
• Panera Bread® Fuji Apple Chicken Salad • Starbucks® Cake Pops • Cafe Rio® Sweet Pork Barbacoa • McDonald's® McRib® Sandwich • The Melting Pot® Cheddar Cheese Fondue • P.F. Chang's® Chicken Lettuce Wraps • The Cheesecake Factory® Stuffed Mushrooms • Ben & Jerry's® Chocolate Chip Cookie Dough Ice Cream • Chick-fil-A® Chicken Sandwich • Chili's® Baby Back Ribs • Chipotle Mexican Grill® Adobo-Marinated Grilled Chicken & Steak • Cracker Barrel® Hash Brown Casserole • Mrs. Fields® Chocolate Chip Cookies • Ruth's Chris Steakhouse® Sweet Potato Casserole AND OVER 100 MORE DELICIOUS DISHES, FROM SNACKS AND APPETIZERS TO ENTREES AND DESSERTS! CRAVING MORE OF TODD'S RECIPES? THERE ARE 11 COOKBOOKSIN ALL!
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Lazy Dog Crispy Deviled Eggs MENU DESCRIPTION: “Lightly fried, topped with smoked paprika + baconcandy.”
Hard-boiled egg whites are breaded and fried until crispy, then filled with the creamy yolk mixture, sprinkled with smoked paprika, and topped with the best thing that ever topped a deviled egg: baconcandy!
We'll start with my preferred way to hard-boil the eggs, to get beautifully yellow yolks with no grey tint to them. Those bright yellow yolks are removed and flavored, then spooned back into the crispy breaded whites. I'm also including my hack for cloning two slices of the chain's great brown sugar candied bacon. If you want to make extra bacon candy to munch on check out my recipe for Lazy Dog's Bacon Candy appetizer and you’ll get five slices of bacon candy. That’s two for these deviled eggs, and three for you to eat and share.__
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Score: 5.00. Votes: 1 Taco Bell Shredded Chicken Soft Taco In November 2020, Taco Bell said “adios” to several classic items from their menu including Mexican Pizza—one of my long-time favorites—and anything with shredded chicken in it including the chicken soft taco. But teary goodbyes from fans of the tasty spiced chicken can be avoided if we have a good (and easy) recipe to craft a duplicate at home. Since the fast Mexican chain announced the changes several months in advance, I had time to work up a good hack before the tacos were gone forever. After cooking the chicken several ways I settled on poaching the fillets in chicken broth, which kept them moist and added great umami flavor. When the chicken cooled, I shredded it, and added it to a sauce seasoned with spices and lime juice, and flavored with Knorr tomato chicken bouillon. As the sauce thickens it will reduce and infuse the chicken with flavor, then it’s ready for you to use on tacos, burritos, salads, or whatever. And don't forget the hot sauce!
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Popeyes Ghost Pepper Wings The Scoville heat rating of bhut jolokia, more commonly known as ghost pepper, is just over 1 million units, making it 200 times hotter than a jalapeno. But that didn’t stop Popeyes from creating an eye-watering breading for their scorching new crispy wings. Yes, these are seriously spicy wings, but they’re not so extreme as to be inedible, and the awesome flavor is guaranteed to tempt you back for more. Don't be scared. The hack for these breaded blazers starts by brining the wing segments in a buttermilk and pepper sauce marinade. Salt, MSG, and cayenne pepper sauce will fill the wings with flavor, and the breading, with a decent amount of ground ghost pepper in it, will bring on the sting. Ghost pepper has been quickly growing in popularity over the last several years, and you should have no trouble finding ground ghost pepper online. Even brick-and-mortar grocery stores are stocking it. Still, ghost pepper is crazy hot, so be careful with it. You may even want to use gloves when breading these wings. Especially if you’ll need clean fingers later for putting in a contact lens, holding a baby, or any other activity not favorable to ferociously spicy digits. Get my secret recipes for all your favorite Popeye'sfood here
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Jamba Juice Pumpkin Smash The base formula for Jamba Juice’s seasonal smoothie consists of 2% milk, a couple scoops of sweetened frozen yogurt, and ice. The final addition is a scoop of a secret blend containing all the great flavor that makes this smoothie taste like you’re drinking pumpkin pie. Real canned pumpkin puree, plus sugar, spices, and a little food coloring will bring your smoothie to life with the taste and appearance of the limited-time-only smoothie that you can now make anytime you want.
Frozen vanilla yogurt is not as easy to find in the freezer section as it was 10 years ago, so reduced-fat ice cream and regular vanilla yogurt will substitute nicely here. Think of all the famous drinksyou can
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Popeyes Cajun Rice
Popeyes offers two sides with rice: the ultra-popular Red Beans and Rice, which I previously cloned here , and this rice made Cajun-style with ground beef and spices. The real recipe at the chain most likely includes chicken gizzard, but that ingredient is not always easy to find outside of buying a whole uncooked chicken that includes a bag of giblets tucked inside. So I set out to design a recipe without that ingredient and the resultswere great.
The secret to the fabulous taste, after all, is not found in the gizzard, but in the flavors contributed by the “holy trinity” of green pepper, onion, and celery salt; accentuated by the ground thymeand oregano.
If you’re making rice tonight, bump it up to something special with just a little extra work for delicious results. Can't get enough Popeyes? Find all of my recipes here.
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Wendy's Breakfast Baconator In March 2020, Wendy’s entered the fast food breakfast wars with 18 new items, and the star that emerged from the bunch is a bacon-lover’s dream. The Breakfast Baconator help lead Wendy’s to morning meal sales success in the midst of a pandemic, as other fast feeders, like McDonald’s, struggled in the a.m. Wendy's substantial sunrise sandwich is made with a square (of course) sausage patty, a fried egg, 2 slices of American cheese, and 6 halved bacon slices. That's good right there, but when you slather Wendy's delicious top secret Swiss cheese sauce onto a brioche bun, you've got something really special. And filling. All the building instructions are here, including an easy hack for the Swiss cheese sauce using just4 ingredients!
One of the ingredients—Swiss cheese Singles—is what allows us to make a smooth, non-gritty sauce. If you can’t find Singles, use any other brand of Swiss cheese “product” that contains sodium citrate. That’s the secret ingredient that helps make the sauce socreamy.
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Lazy Dog Crispy Deviled Eggs MENU DESCRIPTION: “Lightly fried, topped with smoked paprika + baconcandy.”
Hard-boiled egg whites are breaded and fried until crispy, then filled with the creamy yolk mixture, sprinkled with smoked paprika, and topped with the best thing that ever topped a deviled egg: baconcandy!
We'll start with my preferred way to hard-boil the eggs, to get beautifully yellow yolks with no grey tint to them. Those bright yellow yolks are removed and flavored, then spooned back into the crispy breaded whites. I'm also including my hack for cloning two slices of the chain's great brown sugar candied bacon. If you want to make extra bacon candy to munch on check out my recipe for Lazy Dog's Bacon Candy appetizer and you’ll get five slices of bacon candy. That’s two for these deviled eggs, and three for you to eat and share.__
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Lazy Dog Bacon Candy MENU DESCRIPTION: “Bacon baked with brown sugar, crushed red pepper chili flakes, black pepper.” If you like candy and you like bacon it’s a sure bet that you’ll go crazy over bacon candy. Although the basic recipe of sugaring raw bacon and baking it until crispy is not at all complicated or secret, the variations of this simple formula are numerous. My goal was to try as many techniques as I could to figure out what works best, and then customize the recipe to duplicate the incredible bacon candy you’ll find on the appetizer menu at the fast-growing 44-unit Lazy Dog chain. Lazy Dog knows that really good bacon candy should be more than just sweet and salty, so chefs there sprinkle in some black pepper and crushed red pepper flakes to perk up the party. Thick cut bacon works best here, and you’ll need a rack for the bacon to rest on while it bakes so air can move around the slices. And do yourself a favor: line the baking sheet with foil for an easier cleanup of the inevitable greasy, sugary mess. This bacon candy is great on its own as a small appetizer, sprinkled with fresh parsley and served upright in a cup, just like in the restaurant. Or you can use the Bacon Candy as a garnish in this amazing hack for Lazy Dog Crispy Deviled Eggs.
Click here for more of my copycat appetizerrecipes.
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Score: 5.00. Votes: 1 Qdoba Fiery Habanero Salsa I’ve yet to taste a better habanero salsa at a quick-service Mexican chain than the one made daily at Qdoba Mexican Eats. Yes, it is very spicy, but the simple combo of fire-roasted habanero, tomatillo, and garlic is not as fiery as you might expect from a salsa that includes so much habanero in it. And that’s exactly what makes this salsa so good. Because the habanero peppers are roasted, and the seeds are removed, you can enjoy the complex flavor of the habanero without your taste buds being numbed by the heat. A good salsa should enhance your food, not upstageit.
You can roast the peppers in your oven or by holding them over the high flame of a gas stove with a skewer until the skins have charred to black. Resting the blackened peppers in a covered container for a few minutes will help to steam the skins, and they will wash off easily under cold water. How about using this salsa to spice up some Qdoba Grilled ChickenAdobo ? Ger my
recipe here .
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Chick-fil-A Spicy Southwest Salad If you didn’t know this salad came from Chick-fil-A you could easily be fooled into thinking it was a much more expensive salad from a casual chain like T.G.I. Friday’s or Chili’s. The bed of greens is built with crisp romaine, green leaf, and red leaf lettuce, and without a speck of tasteless iceberg in sight. On top of that are ingredients you don’t associate with fast food, like grilled corn, black beans, roasted peppers, spicy chili lime pepitas, and crunchy tortilla chips. Everything works great together, and now I can show you how to make all of it for a spot-on home hack. Chick-fil-A knows chicken, so of course the spicy chicken served on top of the salad is delicious. We can easily clone it by marinating chicken fillets in a special spicy brine for a few hours to infuse it with flavor and juiciness, then grilling it, chilling it, and slicingit thin.
The biggest star of the salad is the secret recipe that kitchen cloners have requested most: the creamy salsa dressing. To make your own version roast some peppers, mix those with the other ingredients in a blender until the dressing is smooth and creamy, and you’ll get a bright, spicy dressing that’s perfect for this salad, or any other home-crafted salads in your future. Hungry for more Chick-Fil-A?
Find my clones for their famous chicken sandwich, mac & cheese
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Score: 5.00. Votes: 2 Olive Garden Lasagna Classico Crafting a clone of Olive Garden’s signature Lasagna Classico became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original. I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in everyslice.
This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love thisversion.
Browse my other Olive Gardenclone recipes here
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Score: 5.00. Votes: 2Bonchon Wings
Korean chicken is famous for its extra crispy coating, and Bonchon’s recipe—especially the wings—is one of the best in the world. That chain's famous formula is why there are now over 340 Bonchon outlets in nine countries, including over one hundred in the US and more planned to open here in the near future. The biggest challenge when recreating Korean chicken wings is finding the perfect magical mixture for the batter that fries to a golden brown, and with tender crispiness that stays crunchy long after the wings have been brushed with the flavorful glaze. I knew that a traditional double-frying technique would help create the crunchy coating we needed, but it would take some trial-and-error to determine the best time splits. The wings are par-fried, rested, then fried again until done, but just how long to give each stage was yet to be determined since every recipe I found for Korean chicken used different times and temps. Some recipes even changed the temperature between frying steps, but I found those made the recipe too difficult to manage when frying multiple batches. I eventually settled on 350 degrees F with most of the frying done up front in the par-fry stage. A three-ingredient batter is all that’s needed for crispy golden-brown wings, and the soy garlic sauce is an easy hack that’s made quickly in your microwave oven. The spicy version is made by adding Korean red chili paste (gochujang) and Korean red pepper powder (gochugaru) to the soy garlic recipe. You can find these ingredients at Asian markets or online, and if you like your wings spicy you'll want to add these perky ingredients.Click here
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IKEA Swedish Meatballs I know IKEA is a giant global furniture chain, but before researching these great little balls of meat, I wasn't aware that IKEA is also one of the world's largest food retailers. At the very top of the list of the most popular menu items at the stores' cafeteria-style IKEA Restaurant & Bistro, are the Swedish Meatballs which are consumed at a rate of 150 million each year. The meatballs are moist and delicious and come smothered in a cream sauce and served with a side of lingonberry jam. But if you don't' feel like working your way through the giant rat maze of furniture that is the ingenious layout of each store to get to a place of these meatballs, you can now make them at home with very little effort. Get the full recipe in Todd Wilbur's "Top Secret Recipes Step-by-Step" cookbook.
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Score: 4.90. Votes: 10 Mrs. Fields Chocolate Chip Cookies (TV) I jumped at the chance to get another crack at hacking one of America's most famous chocolate chip cookies when I was faced with the challenge for my show, Top Secret Recipe . After all, this was the very first recipe I cloned over twenty-five years ago, and I've learned many new tricks for replicating the famous foodstuffs since then. Getting the chance to improve on my old secret recipes with new information was a golden opportunity to craft the best Mrs. Fields Chocolate Chip Cookie clone recipe ever revealed. So I hopped on a plane and headed to Salt Lake City to meet with Tim Casey, president and CEO of Mrs. Fields Cookies. Tim showed me around the flavoring labs and test kitchens of Mrs. Fields HQ. I watched cookie dough being mixed, noting the oven temperature and length of time the cookies were baked. I was also able to discover one important trick I missed in my first recipe: after the dough was portioned out onto baking sheets, it was frozen. This way, when the cookies were baked, they came out crispy on the edges and soft and gooey in the middle. It made a huge difference! The company was understandably vague on the specifics of the proprietary vanilla and chocolate chips they use in the cookies, but I discovered through taste tests that Madagascar vanilla extract and high-quality chocolate chips such as those made by Guittard (or even Ghirardelli) are the way to go. Mission accomplished! What follows is my much-improved re-hack of theclassic recipe
that
started it all, and perhaps one of the best chocolate chip cookies to ever come out of your oven. Source: Top Secret Recipes Step-by-Stepby Todd Wilbur.
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Score: 5.00. Votes: 1Dole Dole Whip
The real Dole Whip is a non-dairy dessert that includes artificial flavoring, a small amount of real pineapple juice, and more gums than a candy store. Everything in this Hawaiian ice cream is combined in a powdered form including the pineapple juice in 4.4-pound bags that are sold to soft-serve machine operators at fairs, sporting events, and amusement parks. On the back of the Dole Whip mix are instructions to dissolve the powder in 2 gallons of cold tap water, then immediately pour the syrup into a soft serve machine and hit the switch. Up until now, almost all recipes that claim to reproduce Dole Whip—including one shared by Disneyland during the coronavirus outbreak—include ice cream, to make what is supposed to be a "non-dairy" dessert one that is quite full of dairy. The results you get from these recipes may be tasty, but they are nothing like Dole Whip because Dole Whip is sorbet and sorbet isn't made with ice cream. One thing that makes Dole Whip special is its creamy consistency, which may lead some people to believe it has dairy in it. Dole Whip creates this thickness with the assistance of six different natural gums and gels: cellulose gum, xanthan gum, locust bean gum, guar gum, karaya gum, and pectin. In addition, there is a small amount of coconut fat solids in the mix to help simulate the fat found in dairy. For this hack, I limited the gels to two that are easy to find: unflavored gelatin and pectin. When these two ingredients are heated, then cooled, they form a gel similar to what’s in the real Dole Whip, and the result is a thick-and-creamy consistency. Another trick often used to help thicken sorbets is the use of viscous corn syrup to replace much of the sugar. Corn syrup will give the sorbet body and it helps tone down the acidic pineapple juice. But the best part of this Dole Whip copycat recipe, unlike the real thing, is that it contains all-natural ingredients and it's mostly made of real Dole pineapple juice, plus a little tangerine juice to round out the flavor and enrich the color. This homemade Dole Whip is ridiculously easy to make (you'll need an ice cream maker) and fans of the real thing will love it. Plus, now you can have this DIY Dole Whip whenever you want—no amusement park required.Click here
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Score: 5.00. Votes: 1 Pizza Hut Meaty Marinara Pasta One of two pasta dishes currently on the pizza giant’s menu, the Meaty Marinara Pasta was first introduced in a 2008 April Fool’s publicity stunt when Pizza Hut claimed it was changing its name to “Pasta Hut.” No one fell for the prank but they did fall for the pasta, and that's why the Tuscani Creamy Chicken Alfredo Pasta and Meaty Marinara Pasta have been on the menu ever since. The sauce is the big secret here; it's simple and classic, but customized to produce a marinara with that distinct Pizza Hut taste. And the recipe will make more than enough pasta to go around. The hack is an easy one. After browning the seasoned beef you add it to the sauce, simmer the sauce until thick, then spread it over one pound of rotini pasta in a baking dish in two layers so that every bite is filled with flavor. Sprinkle shredded mozzarella over the top and melt it until golden brown under your broiler. Boom! No one canresist. You rule.
This simple and inexpensive meal will feed eight, and leftovers keep well in the fridge for a couple of days. Also check out my clone recipe for Pizza Hut Tuscani Creamy ChickenAlfredo Pasta
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Score: 5.00. Votes: 2 Chipotle Mexican Grill Carnitas Braised and shredded pork shoulder is a staple of Mexican cuisine that Chipotle prepares with a simple blend of flavors, and a surprising ingredient you may not have expected: juniper berries. Once you track those down (they’re easy to find online), the berries are combined with thyme and bay leaves in a braising liquid that will transform your own pork roast into an easily shreddable thing of beauty in under 3 hours. Then you can use your freshly cloned carnitas on tacos, in burritos, or in a bowl over rice and beans just like they do in therestaurant.
When picking your pork roast, try to find one without too much fat. If your roast has a thick cap of fat on it, trim off the excess. You want some fat in your braising liquid, but if the cap of fat is too thick, it may not fully render down and you’ll get chunks of fat in theshred.
It’s often assumed that the pork butt is from the rear end of the pig, even though cuts from the back region already have a name: ham. The pork butt, also known as a Boston butt, is cut from the other end, the upper shoulder of the pig. It’s called a “butt” because in pre-Revolutionary War New England the roasts were stored and transported in barrels called “butts”, and the confusing namestuck.
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McDonald's Oreo Shamrock McFlurry To celebrate the 50th anniversary of the famous green mint-flavored Shamrock Shake first served in 1970, McDonald’s created this new minty McFlurry, with crumbled Oreo cookies mixed in. If you’re a Shamrock Shake fan, you’ll go nuts over this new twist. You may never again crave a regular Shamrock Shake. This dessert-in-a-cup is thicker than the traditional Shamrock shake since it’s made with soft-serve vanilla ice cream rather than milkshake mix. To simulate the thicker drink at home you mix the ice cream with milk, Shamrock syrup (made with the recipe below), and Oreo crumbs in a frozen glass or ceramic bowl. The cold bowl keeps the ingredients thick until you spoon everything into a glass. The secret syrup recipe here makes around 8 tablespoons of green mint syrup, which will be enough to make 4 minty McFlurry clones.Follow this link
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Score: 5.00. Votes: 2 Einstein Bros. Bagels Twice-Baked Hash Brown I’m not sure why Einstein Bros. claims there are just four cheeses in the new Twice-Baked Hash Brown when the ingredients clearly list six kinds of cheese, plus cream cheese. Regardless, the shredded Asiago, Romano, Parmesan, provolone, and mozzarella listed there can be found combined in an “Italian Blend” at many supermarkets, making for an easy start to our home clone. And don’t just be thinking about breakfast for these cheesy potatoes. They work great as a side for any meal. In the detailed description of the new item, Einstein Bros. claims the hash browns contain two kinds of schmears, which is true, but a little misleading because one of them is just plain cream cheese. The other is onion-and-chive cream cheese, which we can make from scratch. We’ll combine those two shmears into one blend by doubling the cream cheese added to our onion-and-chive schmear formula. Mix everything together and load the ingredients into a standard 12-cup muffin pan with circles of parchment paper cut out to fit into the bottom of the 12 cups. Without these parchment circles, the hash browns may stick and break when they’re released. You can also use paper muffin cups, if you don’t mind the less crispy, ridged sides. Bake them the first time for 30 minutes, then cool and store. Now you have a dozen servings of cheesy hash brown potatoes that are easy to finish off by baking them a second time until crispy. They are great served with breakfast, or for dinner as your starchy side alongside beef, chicken, lamb, and many other savory entrees. You can also make homemade Einstein Bros bagels, sandwiches,
and
shmears . See
if I hacked your favorites here.
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IHOP Mexican Tres Leches Pancakes MENU DESCRIPTION: “Four buttermilk pancakes layered with vanilla sauce and dulce de leche caramel sauce. Crowned with whippedtopping.”
Re-creating this pancake version of Mexico’s mucho moist tres leches cake boils down to mastering two easy sauces: dulce de leche caramel and a vanilla sauce. For the dulce de leche we’ll use a can of sweetened condensed milk, as do many traditional recipes. But I found that undiluted condensed milk produced caramel with an unpleasant canned-milk aftertaste. To improve the flavor, I first combined the condensed milk with whole milk, then cooked it down in a water bath the same way. The caramel sitting in the bottom of the pan was smooth and creamy, it tasted much better, and the process was as simple as it gets. Turning to the vanilla sauce, I expected a basic formula at IHOP flavored with just vanilla extract, but I was pleasantly surprised to see real vanilla bean seeds in there. I excitedly added the seeds of a whole vanilla bean to our clone, in addition to the vanilla extract. But that’s not all the flavor we need for a match. I taste some butterscotch in there as well, so I’m including a little butterscotch flavoring in the final formula. If butterscotch isn’t your thing, feel free to replace that flavoring with an equal amountof vanilla extract.
Check out more of your favorite recipes from IHOP right here.
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Score: 5.00. Votes: 1 King's Hawaiian Original Hawaiian Sweet Rolls A recipe for Portuguese sweet bread inspired the soft rolls that became a big hit at Robert Tiara's Bakery & Restaurant in Honolulu, Hawaii in the 1950s. It wasn’t long before Robert changed the name of his thriving business to King’s Hawaiian, and in 1977 the company opened its first bakery on the mainland, in Torrance, California, to make the now-famous island sweet rolls sold in stores across the U.S. King’s Hawaiian Rolls are similar to Texas Roadhouse Rolls in that they are both pillowy, sweet white rolls, so it made sense to dig out my Texas Roadhouse Rolls clone recipe and use it as a starting point. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color. And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original, but with clean ingredients, and without the dough conditioners found in the packaged rolls. Use these fluffy sweet rolls for sandwiches, sliders, or simply warmed up and slathered with soft European butter.__
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BJ's Restaurant and Brewhouse Honey Sriracha Brussels Sprouts MENU DESCRIPTION: "Lightly fried Brussels sprouts tossed in Big Poppa Smokers Desert Gold seasoning with sweet sriracha crema." Brussels sprouts have been exploding on chain restaurant menus in recent years, and the best I've tasted are served as starters. The cruciferous wonders are usually roasted or fried, then dressed with a sauce meant to override the sprouts' inherent bitterness. And when they’re done right, those Brussels sprouts will be the most memorable dish at the table. BJ’s preparation technique of choice for Brussels sprouts is to fry them, then sprinkle them with a lemony seasoning blend by Big PoppaSmokers
just before they get drizzled with sweet sriracha crema. For the seasoning, there’s no need to buy the real thing since I’ve come up with an easy hack. And the sriracha crema copycat couldn’t be simpler, with just four ingredients. This recipe makes a share plate appetizer-size serving for 2 to 4 people, but you'll have enough seasoning and sauce here for a bigger serving (such as a side dish) if you just add more sprouts. Now, how about a bowl of famous chilior
a Pizookie
from Bj's
Brewhouse
?
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Score: 5.00. Votes: 2 Popeyes Spicy Mayonnaise The ridiculously popular crispy chicken sandwich at Popeyes comes with your choice of regular mayonnaise or kicked-up spicy mayonnaise. Fortunately, I was able to hack the sandwich before it sold out just a couple weeks after its debut (get the recipe here), but that recipe
includes just plain mayonnaise. Recently I had the chance to hack the secret spicy mayonnaise, and I’m glad I did. Popeyes chicken sandwich with regular mayonnaise is crazy good, but with spicy mayonnaise, that sandwich is great. You can use this sauce on a variety of sandwiches and burgers, or as a dip for chicken fingers, nuggets, and fried shrimp. Check out my other Popeyes clone recipes for their famous red beans and rice , buttermilkbiscuits and fried
chicken .
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Score: 5.00. Votes: 1 Chili's Original Chili Over the years I've hacked a bunch of items from Chili's menu, including their Fajitas, Baby Back Ribs
, Salsa
, Chili Queso
, Southwestern Eggrolls, Chicken Crispers
, Boneless Wings
, and more
,
but it wasn’t until recently that I got the chance to work on a hack for the chain’s award-winning Original Chili. Why it took so long, Ihave no idea.
The chili served at Chili’s is a Texas-style con carne recipe, which traditionally means no beans and no tomato. You won’t find any beans in this recipe or chunks of tomato, but their chili does have a tomato base to boost flavor, so I’m adding that into the mix by including one 6-ounce can of tomato paste. As it turns out, that small can is just the right amount. The preparation technique is simple: brown the beef, drain off the fat, then add some of the fat back to the empty pan to sauté the onions and peppers in. When those are done, you add the beef back to the pan along with the remaining ingredients and simmer for 1½ hours. That will be just long enough to braise the beef and tenderize it, and to thicken the chili to a perfect consistency. When the chili’s done, top each serving with a cheddar/pepper Jack blend, and some crispy tortilla bits. Then pass out the spoons.Check here
more
of my Chili's
copycat
recipes.
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Jolly Rancher Hard Candy The name Jolly Rancher has a friendly Western sound to it, and that’s why Bill Harmsen picked the name for his Golden, Colorado confection company in 1949. Bill sold chocolate and ice cream, but it was his hard candies that got the most attention, and that’s where Bill focused his efforts and grew his business. The first Jolly Rancher hard candies came in just three flavors: apple, grape, and cinnamon. Eventually they added more flavors including cherry, orange, lemon, grape, peach, and blue raspberry. But today the main flavors have been cut to just five: cherry, watermelon, apple, grape, and blue raspberry. I’ve included clone recipes here for four of them: grape, cherry, watermelon, and green apple. The flavors are all sour, thanks to malic acid, a very tart natural ingredient often used to make sour candies. If you can’t find malic acid, you can duplicate the sour taste with easier-to-find citric acid. I found some at Walmart. You’ll also need super-strength flavoring from LorAnn in whichever flavors you chose to make. This is the most popular baking/candy flavoring brand, and you can find it online or in craft stores like Michael’s. Each small bottle is 1 dram, which is just under 1 teaspoon, and you’ll need one of those for each flavor. Regardless of which flavors you choose to make, the base candy recipe will be the same. The hard candy is formed by bringing the sugar solution up to the “hard crack” stage, or the stage where the candy becomes hard and brittle when cool. You must get the candy to exactly 300 degrees F, and for that, you’ll need a candythermometer.
The thermometer is essential here and will help you determine when to add the coloring, when to remove the candy from the heat, and when to add the malic or citric acid. If you cook the candy too long, it will begin to caramelize and darken and won't taste right. If you add the acid before the candy cools to 165 degrees F, it will burn and turn bitter. If you add it too late, it may be hard to mix. This recipe makes over 60 hard candies. When cool, crack the candies apart along their score lines, wrap them up in 4x4-inch cellophane candy wrappers, and you should have more than enough hacked homemade hard candies to fill a candy bowl.Click here
to make more famous candyat home.
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Wingstop Lemon Pepper Wings The Wingstop menu offers nearly a dozen flavor variations of fried chicken wings, including original hot buffalo-style, parmesan garlic, and mango habanero, but it’s the lemon pepper wings that get the most raves. And even though they’re referred to as “dry rub” wings on the menu, the secret to a perfect hack of the chain’s lemon pepper wings is in the wet baste that goes on first. The lemon pepper won’t stick to the wings without making them wet, and that’s where the sauce, or baste, comes in. The baste is easy to make by clarifying butter and combining it with oil to prevent the butter from solidifying, then adding lemon pepper and salt. I obtained a sample of Wingstop’s lemon pepper seasoning and took a few stabs at cloning the blend from scratch, but ultimately decided the task was a time-waster when pre-blended lemon pepper is so easy to find. I compared Wingstop’s lemon pepper with the blends from McCormick and Lawry’s—each is slightly different than what Wingstop uses. McCormick’s is lemonier than Wingstop’s blend, and Lawry’s version is chunkier and less lemony, but either blend is close enough to deliver a satisfying clone. After the wings are fried, baste them with the sauce below and sprinkle them with your favorite lemon pepper. Now you’ve made wings like a Wingstop pro.__
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Wingstop Garlic Parmesan Wings If you feel like diving into a pile of wings with big flavor and no heat, you'll love this hack of a top pick at Wingstop. At the restaurant, these wings are deliciously doused with a buttery garlic Parmesan baste and then sprinkled with grated Parmesan cheese. A home clone is easy when you toss crispy wings in this hack of the top secret baste and top them with a snowfall of good Parmesan cheese. To duplicate the baste, you clarify a stick of butter, then add a little oil so that the butter doesn’t solidify. Parmesan cheese, garlic, and salt are mixed in, then the sauce is set aside to cool andthicken.
Once the wings are fried to a golden brown, toss them with the baste in a bowl, then grab the grated Parm and make it snow. Check out my other Wingstop clone recipes here.
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Taco Bell Breakfast Crunchwrap When Taco Bell introduced breakfast to America in 2014, the company had high hopes for its new Waffle Taco: a waffle shaped like a taco, filled with scrambled eggs and sausage, and served with a side of syrup. But the Waffle Taco had less-than-stellar sales and the product was eventually yanked off the breakfast menu. But another clever morning item, the Breakfast Crunchwrap, continues to sell well at the Mexican food chain. This hexagonal grill-pressed wrap is a variation of the Crunchwrap Supreme, made by wrapping a large flour tortilla around a crispy corn tortilla, meat, cheese, sour cream, lettuce, and tomato (i hacked it in _TSR Step-by-Step_). When it was
introduced in 2005, the Crunchwrap Supreme was Taco Bell’s most successful new product launch. The Breakfast Crunchwrap looks exactly like a Crunchwrap Supreme from the outside—albeit slightly smaller—but the inside has been swapped out for morning food. The flour tortilla is wrapped around a crispy hash brown patty that’s been slathered with creamy jalapeño sauce and topped with cheese, eggs, and bacon (or sausage). The flour tortilla is folded over six times to make a pinwheel wrap, then the wrap is pressed on a flat grill until golden brown on both sides. In this recipe I’ll show you how to clone the creamy jalapeño sauce, build the wraps, and flat grill them until golden brown using just your stovetop, a skillet, and a saucepan half-full of water.__
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Score: 5.00. Votes: 1 Rao's Homemade Marinara Sauce Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular. If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the sauce for yourself using this new and very easy hack. The current co-owner of Rao’s, Frank Pellegrino Jr., told_ Bon Appetit_ in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce. After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table _you_ own.__
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Score: 5.00. Votes: 3 Texas Roadhouse Rolls I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow. Discovering the secret to making rolls at home that taste as good as the real ones involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the firstrise.
Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain. Now, how 'bout a nice steakto go with
your rolls? Check out these copycat recipes for famous entrees.
This recipe was our #1 most popular in 2019. Check out the other four most unlocked recipes for the year: KFC Extra Crispy Fried Chicken(#2), Olive
Garden Braised Beef Bolognese(#3),
Pizzeria Uno Chicago Deep Dish Pizza(#4),
Bush's Country Style Baked Beans(#5).
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Score: 5.00. Votes: 2 Popcornopolis Caramel Corn My new favorite caramel corn is from Popcornopolis. Its caramel coating is lighter in color and flavor than the dark molasses-heavy caramel coating on old-school caramel corn, like Cracker Jack. The flavor is more buttery, like butter toffee, with just a hint of molasses knocking at the back door. To assemble this hack I worked with several versions of butter toffee candy, adding light brown sugar to bring in the molasses, and after several attempts finally landed on the just the right combination of ingredients to best duplicate the flavor, color, and texture of thereal thing.
You'll want a candy thermometer for this recipe for the best results, but if you don't have one you can estimate when the candy is done by using the time cue in the steps. Vanilla is added at the end, so we don't cook out the flavor. You'll also add a little baking soda at the end, which will react with the acid in the molasses and create tiny air bubbles so the hardened candy has a more tender bite to it. Check out our other candied popcorn clone recipes including CrackerJack , Poppycock
, Fiddle Faddle
, Screaming
Yellow Zonkers
,
and Crunch 'n Munch
.
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Bojangles' Bo-Berry Biscuits If you like Bojangles’ famous flakey buttermilk biscuits, then you’ve got to be a fan of the chain’s popular Bo-Berry Biscuits. Bojangles’ transforms their great top-secret buttermilk biscuit recipe into a popular dessert item by adding blueberry bits and a drizzle of sweet glaze over the top. Really good just got better. The basic recipe here for the biscuits is the same as my clone for Bojangles’ Buttermilk Biscuits, because I
wouldn’t want to change a thing. The new secrets you’ll get here are for the glaze and a handy trick for getting the dried blueberries chopped into little bits without making a sticky mess. I suggest margarine for a fluffier final product, but you can replace the margarine with butter if you want more butter flavor in the biscuits. Just as with the plain buttermilk biscuits recipe, make sure all your ingredients are cold and your oven is very hot. And don’t overmix or overwork the dough if you want flakey, fluffy biscuits that look and taste just like the real ones.__
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California Pizza Kitchen Spicy Buffalo Cauliflower Crispy cauliflower appetizers are abundant at the chains these days, and not all of them are good enough to be clone-worthy, but CPK’s take on breaded cauliflower in buffalo wing sauce is one of the best I’ve had. The crispy florets are made gluten-free with rice flour and they are beautifully presented in a puddle of ranch dressing, sprinkled with Gorgonzola cheese, and topped with julienned celery andgreen onions.
For the sauce, CPK chefs combine the flavor of traditional buffalo wings with sriracha and then sweeten it a bit. After a few tries, I came up with a hack that’s ridiculously easy, requiring only fouringredients.
The batter is even easier, with only three ingredients— rice flour, buttermilk, and salt—and once your oil is hot enough, it takes under 3 minutes to cook the cauliflower to perfection. After a gentle toss in the secret sauce, you’re ready to plate your trendy, tantalizingappetizer.
For your main course, check out my clone recipes for popular CPKpizzas,
soups, and salads here.
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Score: 4.67. Votes: 3 Chick-fil-A Mac & Cheese The new Mac & Cheese at Chick-fil-A is baked fresh every day, and the recipe is more complex than you might expect from a fast food chicken chain. According to the official list of ingredients, the formula includes several different kinds of cheese including Parmesan, Romano, and award-winning hard cheese from Wisconsin called BellaVitano. The BellaVitano cheese adds a subtle nuttiness to the mix and all three hard cheeses contribute big umami flavor that nicely complements the blend of white and yellow cheddars. Those five kinds of cheese combine to make a great flavor, but the blend would melt into a greasy mess if it weren’t for the assistance of one more ubiquitous cheese: American. The benefit of American cheese—which makes up for its lack of flavor—is found in the sodium citrate it contains. This natural sodium salt is an emulsifier that keeps the fat in the cheese from separating (and it also happens to be useful in preventing kidney stones!). By first melting several slices of American cheese in the milk we don’t need to make a roux to create a perfectly smooth cheese sauce. As for cooking the macaroni, here’s another secret: don’t follow the directions on the box for al dente pasta, because you don’t want the pasta to be al dente, or slightly tough. You want to cook the elbow macaroni for 20 minutes so that it absorbs as much water as possible. This will ensure that the pasta won’t suck up liquid in the cheese sauce when they are combined, and the sauce will maintain a perfectly creamy consistency. If you like this copycat Chick-fil-A mac and cheese recipe, click here for more Chick-fil-Aclone recipes.
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Score: 4.79. Votes: 14 Popeyes Chicken Sandwich When Popeyes debuted its new crispy chicken sandwich on August 12, 2019, the company was not prepared for the eruption of social media video posts comparing the new sandwich to Chick-fil-A’s classic chicken sandwich. As a result of the apparently unplanned instant viral campaign in which Popeyes almost always emerges as the winner, customers swarmed the stores and waited in long lines to try the now-famous sandwich. The buzz continued to build day by day, and just two weeks after its debut, the sandwich had sold out—a full monthahead of schedule.
But sold out or not, you don’t need Popeyes to get the great taste combo of the crispy buttermilk breaded chicken breast, soft buttered brioche bun, mayo, and pickles. Fortunately, I was able to get my hands on several of the sandwiches before they were gone, and cranked out a clone recipe so you can now re-create the hit sandwich any time you want. With these new tricks you’ll be able to make crispy chicken at home that’s flavorful, juicy, and tender, just like Popeyes, coated in a thick golden breading with the same light crunch. The secret to moist, tasty chicken is to brine it for several hours in a spicy mixture of buttermilk, pepper sauce, salt, and MSG. The buttermilk is slightly acidic, so it will help tenderize the chicken without making it too tough like harsher acids, while the salt enhances the flavor (as does the MSG) and keeps the chicken juicy. The MSG (monosodium glutamate) is an amino acid with a salt-like flavor that at one time was thought to be unhealthy, but is now considered an important culinary additive. Popeyes uses it in their chicken because it provides an essential savory flavor called “umami,” and you cannot make an accurate clone without it. To imitate the light, crispy breading, we’ll use baking powder in the flour. The baking powder forms bubbles in the flour when the chicken cooks so that the breading is tender and crispy, rather than crusty and dense. I found that self-rising flour works great since it conveniently has just the right amount of baking powder and salt already added. But don't use a low-protein self-rising flour like White Lily. That brand is awesome for biscuits, but its low gluten content makes it not stick well on chicken breasts. I used Gold Medal self-rising flour, and it worked great. If all-purpose flour is all you’ve got, that can work as well. I’ve put measurements for using all-purpose flour, plus baking powder and salt, in the Tidbitsbelow.
If you'd like to kick up your sandwich, clone the spicier version by replacing the plain mayo with my easy hack for Popeyes SpicyMayonnaise .
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Hattie B's Nashville Hot Chicken It’s hard to say exactly when Nashville hot chicken was born, but most agree the Prince family of Prince’s Chicken in Nashville, Tennessee can take credit for the dish’s creation. Today there are over two dozen different hot chicken restaurants in Nashville and the popularity of the dish is still growing. The 70-year-old recipe from Prince’s may be the original, but the fastest-growing Nashville hot chicken chain in the country right now is a much newer concept calledHattie B’s.
Several years ago, Nick Bishop and his son, also Nick Bishop, observed the growth of Nashville hot chicken concepts and wanted a piece of the action. They opened the first Hattie B’s in Nashville in 2012, and business was good. Today there are six Hattie B’s in three southern states and one in Las Vegas at the Cosmopolitan Hotel, where I was able to get my hands on a fresh sample of the real thing without taking a round trip flight to Tennessee. At the Vegas Hattie B’s I sat at the food counter close to the fryer and watched the chicken being made, which provided some useful intel for my clone. I learned that the fried chicken drenched in the spicy oil paste is the “medium” heat level chicken. For the “hot” chicken an additional dry seasoning blend is sprinkled on the bastedchicken.
The oily paste is what makes Nashville chicken special, so I made sure to obtain a sample of the sauce in a small cup for later study. Most of the ingredients were predictable—paprika, salt, pepper, garlic, onion, sugar, and lots of cayenne—but the oil had an unusual taste to it. I recalled reading that the oil used for traditional Nashville hot chicken comes out of the fryer after several batches of chicken have been fried in it. When the chicken fries in the oil it contributes tasty flavors that make the fat a great base for the spicybaste.
To replicate this at home, wait for at least one batch of chicken to cook in the oil, then carefully remove a cup, let it cool a bit, and whisk the spices into it. Now, what delicious side dishesare you
going to make? Click hereto see
my recipes.
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Bojangles' Buttermilk Biscuits There’s one copycat recipe for these famous biscuits that’s posted and shared more than any other, and it’s downright awful. The dough is formulated with self-rising flour, baking powder, powdered sugar, shortening, and buttermilk, and many complain that the recipe creates dough that’s much too loose and the resulting biscuits are a complete disaster. Yet there the recipe remains on blogs and boards all over the interweb for unsuspecting home cloners such as yourself to waste time on. But that won’t happen to you anymore, because I have made a good recipe that works the way it should, guaranteeing you’ll get amazing golden buttermilk biscuits that look and taste as if a trained Bojangles’ pro made them. In addition to the obvious overuse of buttermilk, the popular recipe I found online has many problems. The author gets it right when calling for self-rising flour, which is flour containing salt and a leavening agent (aka baking powder), but why would the Bojangles’ recipe be designed to use self-rising flour and then add additional leaving? Well, it probably wouldn’t. Biscuits are job number 1 for self-rising flour, and the leavening in there is measured for that use, so there’s no need to add more. If you were planning to add your own leavening, you’d probably start with all-purpose flour, which has no leavening in it. And let's just be clear: baking powder tastes gross, so we want to add as little as possible, not more thannecessary.
It’s also important to handle the dough the same way that workers at Bojangles’ do. They make biscuits there every 20 minutes and there are plenty of YouTube videos showing the preparation technique. In a nutshell, the dough is mixed by hand (in the restaurant they use their hands because the quantity is so large, but for this recipe use a mixing spoon), then it’s folded over a few times on a floured countertop before it’s rolled out. This gentle handling of the dough prevents the gluten in the flour from toughening and adds layers, so your biscuits come out of the oven tender and flakey. For the best results, find White Lily flour. This self-rising flour is low in gluten and makes unbelievably fluffy biscuits. If you use another self-rising brand, you’ll still get great biscuits, but the gluten level will likely be higher, the biscuits will be tougher, and you’ll probably need more buttermilk. Head down to the Tidbits below for details on that. And I noticed another thing most biscuit recipes get wrong. For biscuits that are beautifully golden brown on the top and bottom, you’ll want to bake them on a silicone baking mat (or parchment paper) at 500 degrees F. Yes, 500 degrees. That may seem hot, but this high temp works well with self-rising flour, and in 12 to 15 minutes the biscuits will be perfectly browned. Counterintuitively, it’s the lower temperatures that end up burning the biscuits, while the higher temperature cooks them just right. At lower temps the biscuits must stay in the oven longer to cook through, which exposes the surfaces to more heat, and they end up too dark on the outside, especially the bottom. For even better results, if you have a convection setting on your oven, use that and set the temp to 475 degrees F. Your biscuits will look like they came straight fromthe drive-thru.
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Warheads Super Sour Spray Candy Ultra-sour liquid candy in a spray bottle was first introduced to puckering mouths in Taiwan in 1975, and eventually came to the U.S. in 1993. The liquid candy is a simple formulation of sugar, flavoring, acids (for the sour), and glycerin. Once you have these ingredients, a home version is easy—just measure and stir. For your own ultra-tart spray candy hack, you’ll need six ingredients and three reusable small spray bottles. The sourness in the real thing comes from citric acid and malic acid, both of which are natural ingredients found in fruits and vegetables. Malic acid is a more intense sour and can be found at Whole Foods or online, while citric acid can be found in many stores, including Walmart. If you can’t track down malic acid, you can still make the recipe with just citric acid (see Tidbits). The quality of the sour will be a little different, but I’m pretty sure no kids will be complaining about it. The candy is flavored with unsweetened Kool-Aid mix, which is great because there are so many flavors to choose from. The real Warheads come in watermelon, green apple, sour cherry, and blue raspberry, but the blue raspberry Kool-Aid also has lemonade in it, so that one won’t taste quite the same as the real one. To thicken your spray, you’ll need some glycerin. Glycerin—also a natural product—is developed from vegetable oil or animal fat and is often used in icing preparation. Glycerin helps thicken the liquid candy to make it more syrupy, and it also adds sweetness. You’ll find glycerin where cake decorating supplies are sold, or online. While you’re online, also look for three 2.7-ounce reusable spray bottles. That’s where I found mine. This recipe will fill each bottle all the way up, with a little left over for a partial refill. Making candy is fun! Check out my recipe for Haribo Gummy Bears here.
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Score: 5.00. Votes: 1KFC Potato Wedges
“Don’t call them fries,” says KFC about its popular side made with sliced, skin-on russet potatoes. What sets these potatoes apart from all the others is the secret breading made with a similar seasoning blend to the one used for Colonel's Original Recipe FriedChicken . To
achieve the proper crispiness, the potatoes are par-fried, frozen, then fried again until golden brown. One important ingredient that completes the flavor is MSG. Monosodium glutamate is a food additive derived from glutamic acid, which is an important amino acid found in abundance in nature, food, and in you right now. Over the last 60 years of study and use, MSG has not only been found harmless in normal amounts, but tests have shown glutamate to be a chemical messenger that benefits gut health, immunity, and brain functions such as memory and learning. In addition to all of that, it imparts a unique savoriness that enhances flavors in other ingredients and makes your food taste amazing. Using MSG in your food is, literally, smartcooking.
Another important ingredient is ground Tellicherry black pepper, a select black pepper from India. Winston Shelton, a friend of Harland Sanders who invented the first high-volume pressure fryers for KFC, confirmed this. Shelton recalled seeing the ingredient when Sanders showed him the secret formula for the fried chicken seasoning he had scribbled on a piece of paper. While we were shooting the first episode of my TV Show, _Top Secret Recipe _, Winston pulled me aside and whispered to me that Tellicherry pepper is crucial to creating the unique KFC aftertaste. It was a great tip, and fortunately, we caught that moment on camera and you can see it in the show . Later, I conducted a side-by-side taste test with common black pepper and Tellicherry black pepper and discovered Winston was right. If you want the best taste for your clone you'll need Tellicherry pepper, which you can find online and in some food stores. Be sure to grind it fine before usingit.
For this recipe, just two russet potatoes are all it takes to make the equivalent of a large serving of fried potato wedges, which will be enough for at least four people.__
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Score: 5.00. Votes: 2 Maggiano's Beef Tenderloin Medallions For many years this entree has been a top menu choice at Maggiano's, the 54-unit Italian chain from Brinker, the same company that operates Chili’s Grill & Bar. The $30 restaurant dish consists of three 2½-ounce tenderloin steaks, swimming in a fantastic balsamic cream sauce with sliced portobello mushrooms—but a home version of the signature dish is only seven easy steps away, and it won't hit you in the wallet as hard as the pricey original. Cracking this dish required a perfect hack of the sauce, and that came quickly after obtaining some very reliable information from my incredibly helpful server/informant at a Las Vegas Maggiano’s. Let’s call him Skippy. According to Skippy, the balsamic cream sauce is as simple as mixing a sweet balsamic glaze with the chain’s creamy alfredo sauce. So, I first got a sample of Maggiano’s alfredo sauce and figured out how to replicate it. Once that was done, I measured increments of balsamic glaze into the alfredo sauce until the color and flavor matched the original. The rest of the recipe was easy. This recipe will make two servings of the dish and includes preparation for the tenderloins and sauce. If you’d like to complete the dish the way it’s served at the restaurant (as in the photo), add some garlic mashed potatoes on the side, using my hack for Olive Garden Garlic Mashed Potatoes.
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Outback Steakhouse Toowoomba Steak Here’s a hack that might help when you feel like doing something special with those steaks in the fridge. Or maybe you have salmon fillets in there? Doesn’t matter, this recipe works great on both. And it also makes a great pasta sauce. The secret Toowoomba sauce is a variation on alfredo sauce that Outback served over pasta at one time. These days the sauce is only used to top steak and salmon at the restaurant, but you can also use it on just about any type of pasta. In my early batches of the sauce, I noticed that if the shrimp are added at the beginning they get too tough. To solve that problem, I sautéed the seasoned shrimp separately, then added them closer to the end, and they came out perfect. Spoon this clone of the Toowoomba sauce over grilled tenderloin filets (or salmon filets) for an easy way to elevate your entrée. This recipe will make enough for four servings. If you love Outback Steakhouse,
check out my other clone recipes here.
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Outback Steakhouse Bacon Bourbon Salmon Before a generous portion of bacon bits—followed by a strip of crispy bacon—are stacked on top of Outback’s signature salmon, the fillet is brushed with a delicious, slightly spicy bourbon sauce that must be properly duplicated, or this hack would be a fail. After several batches I settled on glaze that’s made by cooking a brown sugar and corn syrup mixture until thick, then adding cider vinegar, bourbon and liquid smoke after the pan comes off the heat to keep the acidic flavors bright. For the bacon bits sprinkled on top of the salmon, I used thick bacon and diced it into bits before cooking it until crispy. The strip of bacon that goes on the top of each fillet should be made with thinner bacon, so it’s easy to cut. That’s how Outback does it, but you can use whatever bacon you like for the bits and on top, and I’m sure no one will protest. I say that with confidence because I know it’s impossible to complain while eating any food with lots of bacon on it. Totally truefact.
See if I hacked more of your favorites from Outback Steakhouse here.
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Top Secret Recipes Embroidered Chef's Apron NEW! Do your Top Secret food cloning in an official Top Secret Recipesapron.
This pocketed ChefWorks apron comes with a high-quality emroidered spy chef logo that will look good for the life of the apron, and won't fade like decals or silkscreen. The apron is made with durable, machine-washable, polyester/cotton blend fabric, and the length is adjustable. Put this on and everyone will wonder what secret stuff you're cookingup next.
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Burger King BK Stacker King With a simple stack of meat, bacon, cheese, and secret sauce, the original BK Stacker was introduced in 2006 as a product targeted to men. Hungry men. The Stacker came with one, two, three, or four 2-ounce beef patties, and several slices of bacon on top, along with a slathering of the top secret Stacker sauce. Even though the sandwich had developed something of a cult following over the years, it was dropped from the menu in 2012. Today, the BK Stacker has been revived, but this time as a bigger, badder version with a new name, and beefier beef patties that weigh in at a whopping quarter-pound each. And just like the original, you can stack the patties, but this time up to a max of three because the patties are so darn big. Good luck getting your mouth around a triple with nearly a pound of meat between the buns. As with the original Stacker, this sandwich’s big secret is the Stacker sauce. Its base is a typical burger spread combo of mayo/ketchup/sweet pickle relish, but this one has a hint of celery flavor and rosemary not found in other burger sauces. To get the celery juice you can grate a stalk of celery on a grater or Microplane then press the pulp through a wire mesh strainer. You’ll get plenty of juice, but you just need a little bit to make your hacked sauce a perfect taste-alike. Just so you know, all other Stacker Sauce hacks I researched leave out the celery juice and rosemary. The recipe here makes four single hamburgers, but feel free to stack up as many patties as you can handle. Check out my clones for the Whopper, Big King
, Onion Rings
, the Stuffed SteakhouseBurger ,
and more from Burger King.
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Chick-fil-A Chicken Noodle Soup Like at Wendy’s, where unsold and broken burger patties provide the beef for their famous chili , Chick-fil-A gets the chicken for this delicious noodle soup by chopping up the leftover chicken used on their grilled chicken sandwiches. But grilling isn’t the first step to take when whipping up a home hack of this famous soup. First, you must brine the chicken to fill it with flavor and keep it juicy like the real thing. A couple of hours later, when the brining is done, it’s grilling go-time. The pasta shape Chick-fil-A uses in their soup is an uncommon one, and you might have a hard time finding it at your local market. It’s called mafalda corta (upper right in the photo), which is a miniature version of the ruffled-edge malfadine pasta used in my hack for Olive Garden Beef Bolognese.
It also goes by the name “mini lasagna.” If you can’t find mafalda corta (I found it online), you can instead use your favorite small fancy pasta here, such as farfalle, rotini, fusilli, or whatever looks good at the store. Looking to make the popular Chick-fil-A Chicken Sandwichor their Mac &
Cheese ? Click herefor
more of my Chick-fil-A clone recipes.__
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Score: 5.00. Votes: 1 Starbucks Bacon and Gruyere Sous Vide Egg Bites In January of 2017, Starbucks perfected slow-cooked sous vide–style egg snacks that can be prepped and served quickly by the baristas at any location. To speed up service, Starbucks makes the egg pucks ahead of time, then freezes and ships them to the coffee stores where they are defrosted and reheated in blazing-hot convection ovens. Sous vide refers to the method of cooking food sealed in bags or jars at a low, consistent temperature for a long time. This technique creates food that’s softer in texture and less dried out than food cooked with other, faster methods. Cooks who use sous vide will often vacuum pack their food in bags and use special machines to regulate temperature. But you won’t need an expensive machine like that for this recipe—just some 8-ounce canning jars and a blender. The secret to duplicating the smooth texture starts with blending the cheeses very well until no lumps remain. Rub some of the cheese mixture between your fingers to make sure it’s smooth before you pour it into the jars. It’s also important to monitor the temperature of the water. Try to keep it between 170 and 180 degrees F so that your eggs are neither too tough nor too soft. It’s best to use a cooking thermometer for this, but if you don’t have one, the right temperature is just below where you see tiny bubbles rising to the surface. Also, if you hear the jars jiggling in the water, that’s their way of telling you the water is a bit too hot.__
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Score: 5.00. Votes: 1 Starbucks Egg White and Roasted Red Pepper Sous Vide Egg Bites The same slow-cooking technique is used to copy this yolk-less companion to the Bacon & Gruyere Sous Vide Egg Bites,
but instead of bacon, this version comes with roasted red pepper, green onion, and spinach. Because there is no yolk, a little rice flour is used to help hold everything together. I suspect Starbucks chose rice flour to keep the product gluten-free, even though most people really don’t mind a little gluten, and gluten does a much better job of binding. I include the rice flour here but you can substitute with all-purpose wheat flour if gluten isn't a concern, and if you don’t feel like buying a whole bag of rice flour just to use 2 teaspoons out of it. To get the same smooth texture in your egg bites as Starbucks, be sure to blend the mixture until no bits of cheese can be felt when you rub some between your fingers. The recipe tastes best with full-fat cottage cheese, but you can still use low-fat cottage cheese if you feel like trimming some of the fat. Check out my other clone recipes for your favorite Starbucksdrinks
and baked goods here.
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Hostess Powdered Donettes At the 2018 Salvation Army National Doughnut Day World Doughnut Eating Contest, held every June 1st, competitive eater Joey Chestnut consumed 257 Hostess powdered Donettes in six minutes to take home the top prize. There was a big smile on Joey's powdered-sugar-and-crumb-coated face that day as he raised a trophy to celebrate another gloriousgastronomic feat.
If you had to guess who makes the top-selling doughnuts in America, you’d probably say Dunkin’ Donuts or Krispy Kreme, but you’d be wrong. According to Hostess, Donettes are the country’s most popular doughnuts—you rarely find a supermarket, corner market, or convenience store without at least a few packages on the shelf. Hostess Donettes come in several flavors, including chocolate, crumb, and strawberry, but the one most people turn to, and the one I grew up on (they were called “Gems” back then), is coated with a thick layer of powdered sugar. Cloning the Hostess powdered doughnuts recipe is not hard, once you know the secrets. You'll make a stiff cake dough, punch out 2-inch rounds with a biscuit cutter, pierce the dough with a straw or chopstick to make a hole, then fry the doughnuts for 2 minutes until golden brown. After you roll them in powdered sugar you'll have around 20 fresh, home-cloned miniature doughnuts that will make you feel likea kid again.
And—just doing a little math here—it would take Joey Chestnut all of about 14 seconds to eat that entire plate of doughnuts you justmade.
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Qdoba Grilled Adobo Chicken The 729-unit chain did not start its life as Qdoba. When the Mexican food chain was first founded by Robert Miller and Anthony Hauser in Denver, Colorado in 1995, it was called Zuma Mexican Grill, named after a friend’s cat. As it turned out, a restaurant in Boston had that same name and threatened to sue, so the partners changed the name to Z-Teca. It wasn’t long before two different restaurants threatened to sue for that name—Z’Tejas in Arizona and Azteca in Washington—and the partners were forced to change the name yet again. This time they called their restaurant Qdoba, a completely made-up name that was unlikely to be used by anyone else.A signature item and consistent top seller is this marinated adobo chicken, offered as a main ingredient in most of the chain’s selections. Make this chicken by marinating thigh meat for a couple of days in the secret adobo sauce (a worker there told me they let it soak for up to 8 days), then grill and chop. Use the flavorful chicken in burritos, tacos, bowls, on nachos, and in tortilla soup. I bet your craving some Qdoba Fiery Habanero Salsa right about now. Get
my recipe here .
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Score: 5.00. Votes: 2 Pei Wei Wei Better Orange Chicken This 220-unit downscaled version of P.F. Chang’s China Bistro targets the lunch crowd with a smaller menu that features bento boxes, bowls, and small plates. The bestseller on the menu is this orange chicken, which I have to say is pretty damn good orange chicken. Obviously, a clone is needed for this one, stat. The name “Wei Better Orange Chicken” is a competitive callout to Panda Express's signature orange chicken, which is
made with pre-breaded and frozen chicken. Pei Wei claims its orange chicken is prepared each day from scratch with chicken that is never frozen, so we’ll craft our clone the same way. But rather than assemble the dish in a wok over a high-flame fast stove like they do at the restaurant, we’ll prepare the sauce and chicken separately, then toss them with fresh orange wedges just before serving. By the way, this dish goes very well with white or brown rice, so don’t forget to make some.__
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Panda Express Fortune Cookies I like making fortune cookies because it means I get to write fortunes. My fortunes are sometimes ridiculous (“No matter what, be sure you don’t…ah, never mind. Have a cookie.”), sometimes sarcastic (“Wow, you broke a cookie! Have you been working out?”), and sometimes paradoxical (“These cookies are filled with lies.”). But’s let’s face it, the fortune isn't the best part. What matters most is that the cookie tastes good. Contrary to popular belief, fortune cookies are not from China. They don’t even serve them in China. Fortune cookies are an American invention, created either in San Francisco or Los Angeles in the early 1900s—the exact origin is in dispute. Originally, I set out to clone the best-selling fortune cookie in the U.S., called Golden Bowl, made by Wonton Foods. But I found out that I don’t like those cookies. They're thin and tasteless and have an unnatural orange tint to them. Instead, I chose to hack the thicker, tastier, golden brown fortune cookies you get at the largest Chinese take-out chain. Fortune cookies start their life looking like pancake batter. The batter is formed into 3-inch circles that, when baked, become thin cookies. These are pliable when warm and crispy when cool—so you’ll need to work fast when forming them. Because they’re so thin, it’s best to bake the cookies on a silicone pad or nonstick foil. You can also use parchment paper, but it tends to ripple from the moisture of the batter, and that ripple shows up on the surface ofthe cookies.
I suggest baking just three or four cookies at a time so that they'll all be warm and pliable while you add the fortunes and shape them. And if you're very fortunate, you can find a helpful someone to assist you with that part, so you'll be able to make more cookies faster.__
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