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- Nabisco Fig Newtons
Nabisco Fig Newtons
In 1891, a baker named Charles Rosen invented a machine that inserted fig paste into seamless pastry dough and was soon mass-producing one of the first commercially baked products in America. Rosen named his creation after the nearby town of Newton, Massachusetts, and eventually sold the recipe to the Kennedy Biscuit Company, which later became Nabisco. Today Nabisco sells over 1 billion Fig Newtons each year.
It has long been my wish to create a satisfying clone of such an iconic snack, but I was never quite sure how to go about it. The fig filling needs to be sweet with a sour aftertaste, and thick like jam. The thin pastry would need to be tender, not tough, and should smoothly wrap around the figs without cracking. After a week or so of pureeing dry figs and testing pastry doughs, I finally created a Fig Newton recipe that tasted great and looked just like the original.
Since you likely don’t have a fig bar extruder in your kitchen like Charles Rosen did, we’ll use a dough folding technique to make nicely shaped bars with smooth sides, no cracks, and no visible seam. The trick is to roll out the dough on wax paper, then wrap the dough around the fig filling by lifting the wax paper up and over the filling. You can cleanly manipulate very thin dough this way, and when you flip the bar over, the seam will be hidden.
Re-hydrating the dried figs will help make them easier to puree, and the dry pectin in the mix will thicken the figs to a jammy consistency and give the filling additional tartness (citric acid is in pectin to help activate it). My Fig Newton recipe will make 48 cookies, or more than twice what you get in two 10-ounce packages of the real thing.
Get this recipe in "Top Secret Recipes Unleashed" exclusively on Amazon.com.
- 12 ounces dried black mission figs, stems removed
- 1 cup water
Get the full recipe in Todd Wilbur's "Top Secret Recipes Unleashed" cookbook.
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Chipotle Pollo AsadoRead more
In 2022, for the first time in its 29-year history, Chipotle debuted a new style of grilled chicken, and it became an instant hit. At least it was at the Chipotle near me, where the Pollo Asado was ordered more than any other protein, according to servers there. But the new flavor is for a limited-time-only, and when it’s gone, my exclusive Chipotle Pollo Asado recipe may be the only way to satisfy your deep desire.
It appears that Chipotle’s new chicken is marinated in a vacuum meat tumbler similar to the way the Mexican chicken chain El Pollo Loco does it. I sure wish I had one of those awesome tumblers because they speed up and improve the marinating process, producing moist chicken packed with flavor all the way through. But those tumblers are expensive and bulky, and I have absolutely zero space left in my kitchen to store one. So, an overnight marinade, along with a bit of patience, must suffice.
The next day, grill your marinated chicken, chop it up, toss it with the secret citrusy sauce hacked here, add some fresh cilantro and lime juice, then use it as you see fit on burritos, tacos, salads, and bowls.
Try my Chipotle Pollo Asado recipe below and find more of my Chipotle recipes here.
This recipe was our #2 most popular in 2022. Check out the other four most unlocked recipes for the year: Rao's Traditional Meatballs (#1), Wendy's Seasoned Potatoes (#3), Cheesecake Factory Spicy Cashew Chicken (#4), McDonald's Chicken McNuggets (#5).
Jovy Fruit RollsRead more
Fruit leather first emerged in New York City in the 1900s when Syrian immigrants dried apricot paste, and it came in one flavor: apricot. Louis Shalhoub, whose grandfather George was one of the first immigrants selling apricot fruit leather in the early days, founded Joray in the 1960s and sold the first commercial fruit rollups in a variety of non-apricot flavors. It wasn’t long before General Mills came out with their own Fruit Roll-Ups in various kid-friendly forms including Fruit-by-the-Foot and Gushers, and today that’s the brand that dominates the market.
After checking out the ingredients in the Joray and General Mills chewy fruit products, neither seemed worthy of a clone. Joray rolls are all apricot puree-based fruit rolls, sweetened with corn syrup and sugar, artificially flavored, and diluted with flour for a red licorice vibe. The texture of these rolls was hard and much too chewy, and the fruit flavors were lacking. One the other hand, the flavor of the General Mills rolls was delicious, and the products were always soft and chewy as you would expect. But with so much sugar, and just a wee bit of real fruit pear puree in the mix, these products aren’t much more than candy.
As it turns out, the fruit rolls with the deepest histories are not the best fruit rolls on the market. That honor goes to Jovy, a brand from Mexico with fruit rolls in a variety of flavors that actually taste like the fruit that’s printed on the label. Jovy does this by using real fruit combined with a blend of apple and pears. Apples and pears have a more subtle flavor that combines well with other fruits, plus their high pectin content contributes a pleasant texture to the finished product. Jovy enhances the fruitiness by adding artificial flavors and colors to the rolls, but I chose to go with all-natural ingredients in this hack to let the real fruit flavor shine.
My Jovy fruit rolls recipe includes three flavors: strawberry, raspberry, and mango; all of which call for frozen fruit or berries, so you can make these any time of the year. Purée everything for the roll of your choice in a food processor or blender, then pour 1/3-cup portions onto baking mats and bake at a low temperature until you can peel off the tasty fruit leather. If you have a “time bake” or “cook time” setting on your oven, you can start a batch in the evening, the oven will turn off automatically when it's done, and your fruit will be cool and ready to roll in the morning.
Find more fun snack recipes here.
California Pizza Kitchen Roasted Garlic Chicken PizzaRead more
Menu Description: “Sweet caramelized onions, fresh mozzarella, Parmesan, slivered scallions, and cracked black pepper.”
Grill a chicken breast, caramelize half an onion, slow-roast a whole head of garlic, and you’ll have the key ingredients for assembling two amazing clones of the chain’s famous sauce-less Roasted Garlic Chicken Pizza.
You won’t miss the pizza sauce on this “white pizza” since the toppings bring bold flavor, and we don't want to upstage that great taste. Your homemade pizzas will just need a light brushing of olive oil to protect the dough.
CPK’s wood-fired stone ovens are cranked up to a rocket-hot 800 degrees Fahrenheit so pizzas bake in just 3 or 4 minutes. It's not likely you have one of those special ovens at home, but it's still possible to bake these copycat pizzas in a conventional oven in around 10 minutes. I recommend a pizza stone to help brown the bottom of your pizzas, but the recipe will even work fine without one.
Start your pizzas the day before you plan to eat them so that the dough can rise slowly overnight in your refrigerator. This slow, chilled rise produces fermentation that will ultimately give your crust a better texture and taste.
I'm including lots of step photos so your pizza will come out looking just like the real CPK roasted garlic chicken pizza. If you like this one, click here to see if I cloned your favorite salads and appetizers from CPK.
Cracker Barrel MeatloafRead more
The Southern-themed chain famous for its gift shops filled with made-in-America products and delicious homestyle food is also known to have a particularly good meatloaf. This dish ranks high in popularity, right up there with the Chicken ‘n Dumplins and the Hash Brown Casserole, so a good Cracker Barrel Meatloaf recipe is long overdue.
Making meatloaf is easy. What’s hard is making it taste like the meatloaf at Cracker Barrel which is tender and juicy, and flavored with onion, green pepper, and tomato. I sought to turn out a moist and tender loaf of meat, and one that’s not dry and tough, but my first attempts were much too dense. I wasn’t happy about that, but my dog was thrilled.
After playing around with the eggs-to-breadcrumbs-to-milk ratios and being careful to use gentle hands when combining everything and pressing it into the loaf pan, the final batch was a winner and I get to pass it along to you.
It's best to use a meatloaf pan here which has an insert that lets the fat drip to the bottom, away from the meat. A regular loaf pan will still work, but you’ll want to pour off the fat in the pan before slicing.
Satisfy your Cracker Barrel cravings with more of my copycat recipes here.
Rao's Homemade Marinara SauceRead more
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 Rao's Marinara sauce for yourself using this new and very easy recipe.
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.
This recipe was our #1 most popular in 2020. Check out the other four most unlocked recipes for the year: Olive Garden Lasagna Classico (#2), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).
You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.
Cheesecake Factory Cinnamon Roll PancakesRead more
Menu Description: "Two fresh breakfast favorites are even better together with our buttermilk pancakes swirled with cinnamon-brown sugar."
This new Cheesecake Factory brunch item packs everything you love about cinnamon rolls into an extra-wide stack of pancakes, including buttery icing on top. To make pancakes that are caramel brown on their faces and super spongy with lots of air pockets, you’ll need a tablespoon of baking soda in the batter. When the alkaline baking soda collides with the acidic buttermilk, the batter will instantly puff up, making pancakes that are extra light and airy, and very dark on their surface, like pretzels.
My Cheesecake Factory cinnamon roll pancake recipe here makes plain buttermilk pancakes until the secret cinnamon filling is swirled over the top of the batter when it's poured into the pan. The combination of brown sugar, powdered sugar, cinnamon, and butter will melt into the pancake, making it look and taste like a sweet, buttery cinnamon roll. Hopefully you have a big griddle or very large skillet to cook these on. The real Cheesecake Factory Cinnamon Roll pancakes are 7 to 8 inches across, so you’ll need a big cooking surface if you want to cook more than one at a time. Or you could just make smaller pancakes.
Find your favorite cheesecake, appetizers, and entrée recipes from Cheesecake Factory here.
Boston Market MeatloafRead more
In the early 90's Boston Chicken was rockin' it. The home meal replacement chain's stock was soaring and the lines were filled with hungry customers waiting to sink their teeth into a serving of the chain's delicious rotisserie chicken. The chain was so successful with chicken, the company quickly decided it was time to introduce other entrée selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf.
Offering the other entrées presented the company with a dilemma: what to do about the name. The bigwigs decided it was time to change the name to Boston Market, to reflect a wider menu. That meant replacing signs on hundreds of units and retooling the marketing campaigns. That name change, plus rapid expansion of the chain and growth of other similar home-style meal concepts, sent the company into a tailspin. By 1988, Boston Market's goose was cooked, and the company filed for bankruptcy. Soon McDonald's stepped in to purchase the company, with the idea of closing many of the stores for good, and slapping Golden Arches on the rest. But that plan was scrapped when, after selling many of the under-performing Boston Markets, the chain began to fly once again. Within a year of the acquisition Boston Market was profitable, and those meals with the home-cooked taste are still being served at over 700 Boston Market restaurants across the country.
Use my Boston Market Meatloaf recipe below to copy the same flavor of that first non-chicken dish, a delicious barbecue sauce-covered ground sirloin meatloaf. You might also like to try my Boston Market side-dish recipes here.
Source: Even More Top Secret Recipes by Todd Wilbur.
Domino's Loaded TotsRead more
Domino’s oven-baked starter, which debuted in early 2023, reveals a great way to transform a boring bag of potato tots into a dish with pizzazz. The pizza chain’s new Loaded Tots are built with a delicious pile of crispy potato tots, topped with cheese, a secret sauce, and other good stuff that I probably should have been stacking on potato tots years ago.
For my Domino’s Loaded Tots recipe, I picked the two bestsellers of the three versions offered at Domino’s for you to clone: Philly Cheesesteak and Cheddar Bacon. The Philly Cheesesteak version includes onion, green pepper, steak, and Alfredo sauce, and the Bacon Cheddar is topped with crispy crumbled bacon and garlic Parmesan sauce. Which one will you be making?
Once you decide, simply arrange a couple of dozen cooked tots on a baking sheet and smother them with the mozzarella/cheddar cheese blend, a few toppings, and the secret sauce hack, then bake for just 8 minutes until it’s melty and magnificent.
Find more of my Domino's copycat recipes here.
Chipotle Chicken Al PastorRead more
A dish traditionally made with pork is redesigned for chicken in this Mexican chain’s limited-time-only sweet-and-spicy variation. All the key ingredients for good al pastor are here: pineapple, lime, achiote, and morita chipotle peppers, which come together to make a bright orange sauce used here for basting marinated chicken thighs.
The TV commercial for Chipotle’s new offering claims the morita peppers are seared and shows wild flames dancing around a pan filled with fresh green and red peppers. That is perhaps not an accurate depiction of the preparation process considering that morita peppers are made by smoking red jalapeños, not green ones. And smoked jalapeños do not look like fresh jalapeños, so I'm not sure what's going on there.
Regardless of the confusing clues in the TV ad, to make my Chipotle Chicken Al Pastor recipe, you'll want to find dry morita peppers, then remove the seeds and toast the peppers in your oven before making the secret sauce. Baste the sauce on your chicken just before it's done cooking, then chop it up and use it to make delicious tacos, burritos, salads, and bowls.
Panda Express Sizzling ShrimpRead more
At the restaurant, onion, red bell pepper, broccolini, and extra-large shrimp are tossed with a new spicy sweet-and-sour sauce in Panda’s giant wok over ultra-high heat. But you won’t need a huge wok, or any wok at all for that matter, to make a home version of the new offering so that when this “limited-time-only” dish is long gone, you’ll still be able to experience its awesomeness.
Once you make the secret sauce for my Panda Express Sizzling Shrimp recipe, most of the work is done. It only takes a few minutes to sauté everything over high heat until seared, then you toss in the secret sizzling sauce to coat, and it’s done.
Serve this dish over white or brown rice, or with one of my popular clones here for Panda Express Fried Rice or Panda Express Chow Mein.
Applebee's Brew Pub Pretzels & Beer Cheese DipRead more
The chain’s popular appetizer brings three secret recipes together in one dish: the pretzels, the beer cheese, and the honey Dijon mustard dip. And I’ve got original hacks for all three formulas that will make enough for lots of bellies.
Bavarian pretzels are traditionally bathed in a lye solution before they’re baked to give them a dark shiny brown skin. Food-grade lye, when cooked, is safe to eat, but it’s not an ingredient usually found at the corner food store. So, to make my Applebee’s Beer Pub Pretzels recipe more convenient, I’m opting for a baking soda bath to darken these pretzels. They don’t have the same shine as lye-bathed pretzels, but if you use enough baking soda, your pretzels will come out beautifully caramel brown, just like the real thing.
For my Applebee’s Beer Cheese Dip recipe, I had to come up with a good way to melt white cheddar, which can be tricky since it’s hard to find mild (softer) white cheddar. Most white cheddar I found was either sharp or extra sharp, and when I made a sauce using a roux, the finished product came out much too grainy. On my next attempt, I tried a different approach by melting a chunk of Velveeta Queso Blanco in some milk before adding the shredded white cheddar. Thanks to sodium citrate, a cheese melting aid that’s in Velveeta, the sauce came out smooth as silk, and I was thrilled.
After your pretzels and beer cheese are done, mix up the easy honey Dijon mustard dipping sauce in a small bowl, and you’re ready to serve a gang of pretzel lovers with 12 Bavarian pretzel sticks and plenty of beer cheese and mustard sauce for dipping.
Check out more of my cool copycat appetizers here.
Subway CookiesRead more
The chewy, fresh-out-of-the-oven cookies sold at Subway are baked daily at the sandwich shop with frozen dough pucks provided by Otis Spunkmeyer. So, I guess you could say that this copycat recipe for several of Subway’s most popular cookies is also a clone of several of Otis Spunkmeyer’s most popular cookies.
Perhaps the biggest secret revealed here is the butter/oil blend. Most cookie recipes call for just softened butter as the fat component, but that can add too much butter flavor. According to the ingredients list for these cookies, they contain a blend of oil and butter, which worked best as a 2-to-1 ratio of butter to oil after baking through a number of test batches. This fat blend helped improve the texture with crispier edges and a chewier middle, and the butter flavor was perfectly muted. Also, just one egg is added here—most cookie recipes like this add two—to make the cookies less cakey.
Below you'll find my Subway cookies copycat recipes for Chocolate Chip, Double Chocolate Chip, and White Chip Macadamia Nut. I'll show you how to form the dough into pucks that can be frozen and either baked right away or saved for several weeks so that you can serve a batch of freshly baked cookies in just 20 minutes, with minimal effort, whenever you like.
Check out more of my cool Subway hacks here.
BJ's Restaurant and Brewhouse Root Beer Glazed RibsRead more
The secret recipe for BJ’s great fall-off-the-bone ribs requires a specialty moist oven called a CVap, made specifically for commercial kitchens, with a price tag in the thousands of dollars. This controlled vapor oven cooks food with moist heat to braise meats, like ribs, so they're fork-tender. If you want to make ribs like that at home, but don’t have a CVap in your kitchen (or if yours is currently in the shop) you’ll need to incorporate a similar technique using a standard conventional oven. And that’s where I can help.
For my BJ’s Root Beer Glazed Ribs recipe, I first made a hack of the Big Poppa’s rub the chain uses to season the ribs, then I cooked the seasoned ribs on a rack over water mixed with liquid smoke. The liquid smoke infuses the ribs with smoke flavor, and the water in the pan will keep the ribs from drying out. Once the ribs are cooled, they are sliced, sauced, and reheated in a super-hot oven to simulate the pizza oven used at BJ’s.
When buying your ribs, pick the smallest rack of ribs with the least meat to better resemble the real recipe. Also, you’ll want to plan ahead for this recipe since the ribs take several hours to bake and chill before they’re finished in the hot oven before serving. Because of that long slow-bake time, you’ll want to start this dish early in the day, or even the day before.
Find more of my B.J.'s copycat recipes here.
Jason's Deli Irish Potato SoupRead more
Traditional Irish potato soup—a simple formula made with potatoes, onions, stock, and cream—gets an upgrade with cheddar cheese, carrots, green onions, and sour cream in Jason’s Deli's delicious take on the classic recipe. These improvements make a great soup that's still easy to make, but it also may be the best-tasting potato soup I’ve ever hacked.
The secret to this soup recipe is that it starts life as a cheddar cheese sauce, which may worry you if you’ve ever made cheese sauce that wound up “grainy." But that won’t happen here if you're sure to use mild or medium cheddar cheese. Older (sharper) cheddar contains less water and doesn’t melt as well as younger cheese, so the first important step is to choose your cheddar wisely.
Also, shred your own cheese. Pre-shredded cheese won’t melt as well, since shredded cheese is usually drier and often dusted with cornstarch to keep the shreds from clumping. For my Jason's Deli Irish Potato Soup recipe below, I highly recommend that you shred your own cheese to get the best results.
After an hour or so of simmering, you’ll have eight beautiful bowls of soup, all topped with cheddar cheese and crumbled bacon before serving, just like the real thing.
Find more amazing copycat soup recipes here.
Totino's Pizza RollsRead more
Luigino “Jeno” Paulucci had been manufacturing prepared Chinese food products for a couple of decades when he realized that eggrolls could be filled with pretty much anything. Jeno tested dozens of fillings, but it was the eggrolls filled with pizza toppings that got the most raves, so that became Jeno’s new product. The pizza rolls were so successful that Jeno sold his Chinese food company and dedicated himself to producing the world’s best frozen pizza and original pizza rolls. His vision paid off. 20 years later, in 1985, Jeno scored a $135 million payday when he sold his company to Pillsbury, the manufacturer of Totino’s—a competing pizza rolls brand that copied Jeno’s invention. Pillsbury combined the two brands in the early 1990s, and today all pizza rolls are produced under the Totino’s name. Jeno’s brand has been officially retired to the dead food bin.
As I studied the ingredients for Totino’s Pizza Rolls I was surprised to discover that they do not contain real cheese. I’m not sure why this is, but for my version of the pizza rolls, I’m using all real ingredients. It’s likely the original pizza rolls recipe was changed at some point for cost reasons, and if that’s the case, then my Totino’s Pizza Rolls recipe should be closer to the original from Jeno that was made with real cheese.
For my Totino's Pizza Rolls copycat recipe, I first tried using pre-made eggroll wrappers, but they didn’t bake well and were not a good match to Totino’s dough, so I was left with no choice but to make a simple dough from scratch. Totino’s Print ads from the 1960s and 1970s referred to an “egg-crust”, so I designed a simple dough based on an eggroll wrapper recipe made with egg. You’ll need an easy way to roll a very thin dough wrapper for this recipe, and the best way to do that is with a pasta machine. You can certainly roll the dough very thin by hand, but a pasta machine is a big help here.
Once your dough is rolled thin, you’ll fill it and fold it in the special way described below to create the same “pillow” shape as the original. After a quick par-fry, the rolls are frozen and can be baked anytime you feel a pizza roll craving coming on, just like the famous original Jeno’s—sorry—Totino’s Pizza Rolls.
Find more fun snack recipes here.
Chipotle Tomatillo-Red Chili SalsaRead more
This is my go-to salsa at Chipotle, so it was only a matter of time before I tackled a hack for the famous secret recipe. And now that I can make it at home with just 7 ingredients and about 20 minutes of prep, this salsa replaces several grocery store brands I was previously loyal to.
The process for my Chipotle red chili Salsa recipe is simple: roast tomatillos, Fresno peppers, and garlic under your broiler for a few minutes, then purée everything in a blender with vinegar and seasoning. The trick is to not over-blend the mixture. Once the tomatillos are added, purée the mixture until no chunks of tomatillo are visible, but stop blending while you can still see tomatillo seeds in the sauce.
Add this great-tasting salsa to anything that needs a hit of hotness—tacos, burritos, salads, and bowls. Just know that it's a hack of Chipotle’s spiciest salsa, so be ready for the boom.
You could also use this great salsa on Chipotle's famous barbacoa, carnitas, carne asada, or pollo asado. Find all of those recipes and more here.
Jimmy Dean Pancakes and Sausage on a StickRead more
When Jimmy Dean debuted Pancakes and Sausage on a Stick in 2006, Jon Stewart held up a box on The Daily Show declaring it an example of how America continues “to push the envelope for what could technically be defined as food.” But the unusual—and apparently humorous—combination of salty breakfast sausage encased in sweet pancake batter, all on a stick, might surprise you. This innovative product probably tastes better than you expect—as good as eating maple pancakes with a side of sausage, but simultaneously and with one hand. In fact, this quirky treat became popular that other companies joined the party, and now several brands have their own versions in the freezer aisle.
As I worked on my Jimmy Dean Pancakes and Sausage on a Stick recipe I realized that there is no breakfast sausage you can buy that’s as big as the sausage used in the original. It's very long! So, for the best clone, I made the Jimmy Dean sausage from scratch using my Jimmy Dean Breakfast Sausage hack. That slightly tweaked recipe is included here along with everything you need to know to make dippable pancake batter than can be fried.
Alternatively, if you’d like to save some time, you can use frozen pre-made sausage, rather than making the sausage from scratch. The sausage won't taste like Jimmy Dean's, but the recipe will still work. I've got details on that in the Tidbits below.
After frying each of these breakfast snacks on a stick for 5 minutes, you can serve them right away, or you can freeze them and then heat them up later in a microwave minute, just like the real ones.
Check out more cool recipes for famous breakfast items here.
IHOP Thick 'N Fluffy French ToastRead more
IHOP upped its French toast game in 2022 with the introduction of a new recipe that suggests your French toast is only as good as the bread you start with, and IHOP’s new Thick ‘N Fluffy French Toast starts with thick specialty artisan bread, rather than the more commonly used Texas toast white bread.
For my IHOP Thick 'N Fluffy French Toast recipe, you can use any thick-sliced bread from your bakery, but there are two national brands that work well: Nature’s Own Perfectly Crafted Thick-Sliced White Bread and Sara Lee Artisano. Either of those will do, but of the two, Nature’s Own is shaped more like IHOP’s version.
Adding vanilla and a little cinnamon to the easy batter will set these waffles apart from most others, and in no time, you’ll have 6 beautiful slices of French toast for a total of 3 servings. Dust them with a little powdered sugar, add some butter and maple syrup on the side, and it’s like you just opened a mini IHOP in your house.
Chipotle Garlic Guajillo SteakRead more
In the Fall of 2022, Chipotle debuted Garlic Guajillo Steak, a variation of the chain’s classic steak made with a new secret seasoning starring the fruity and slightly smokey flavor of dry guajillo peppers, and, surprisingly, prepared using a gourmet French slow-cooking technique.
After an outbreak of E. coli bacteria at Chipotle infected 53 people in nine states, the chain changed the way it cooks steak. Rather than cooking the beef entirely on a Plancha, or flat griddle, Chipotle now pre-cooks the steaks with the sous vide method wherein vacuum-packed seasoned beef is cooked slowly in swirling, heated water. This cooking technique not only eliminates any potentially harmful bacteria before the beef is grilled, but it will also speed up the seasoning process and help tenderize tougher cuts.
But you shouldn't worry if you don’t have a sous vide setup. My Chipotle Garlic Guajillo Steak recipe will also work by simply chilling the seasoned steak overnight in a zip-top bag and later cooking it off in a heavy pan or on a hot griddle. After slicing the cooked steak, toss it with some freshly squeezed lime juice and fresh cilantro, and use it as you see fit for tacos, burritos, bowls, and salads.
If you prefer chicken, head over to my clone recipe for Chipotle's Pollo Asado.
Lucille’s Smokehouse Bar-B-Que Cracked Out Deviled EggsRead more
The West Coast barbecue chain introduced these creative deviled eggs with the eye-catching name as a limited-time-only offer, but sales were so good that Lucille’s Cracked Out Deviled Eggs is now a permanent fixture on the menu.
For this dish, the deviled egg yolks are combined with a blend of bacon, green onion, red bell pepper, and the chain’s delicious barbecue blend, then arranged on crispy onion straws with seasoned chicken cracklings poked down into the top of each egg. These tasty deviled eggs are unlike any you've had before and all the secrets you need to make a perfect copy at home are "cracked" for you here, including my newly hacked recipe for the delicious onion straws.
Two chicken thighs will provide enough skin for you to make plenty of the cracklings, and I’ll give you all the prep details in the recipe below, along with a couple of good ways to hard cook your eggs. If you steam your eggs as described, and if they’re fresh, you’ll have no ugly green ring around the yolk and the shells will practically fall off.
Find more of your favorite famous appetizer recipes here.
Lucille’s Smokehouse Bar-B-Que County Fair Corn PuddingRead more
The menu at this 24-unit West Coast barbecue chain features everything you’d expect from a respectable barbecue chain, plus a few unique dishes that recently piqued my food hacker curiosity.
One of the new premium sides is Lucille’s Country Fair Corn Pudding, which seems more like spoonbread than corn pudding custard, which would usually be made with more eggs and milk. But no matter what you call it, it’s really good stuff. After fiddling around with several variations I came up with a simple Lucille's County Corn Fair Pudding copycat recipe using canned or fresh yellow corn, eggs, milk, butter, and Jiffy corn muffin mix.
Once it's out of the oven, the corn pudding is excellent on its own, but the dish isn’t complete until it’s topped with a scoop of the chain’s top secret whipped apple butter. It’s the same delicious butter you get with a side of sugar biscuits when you sit down at your table at the restaurant, and it’s a recipe eaters have been craving. So, I whipped up a Lucille's whipped apple butter recipe that I'm including for you here as well.
Want another cool clone? You might also like my recipe for Lucille's Cracked Out Deviled Eggs.
Burger King French Toast SticksRead more
Many fast food chains have offered French toast sticks over the years, including McDonald’s, Wendy’s, Sonic, Roy Rogers, and Jack in the Box, but Burger King was first to introduce the morning finger food way back in 1985, and if staying power is any indication of preference, then BK is most deserving of this new top secret recipe.
Burger King French Toast Sticks are a perfect fast food item, since they come pre-battered and par-fried, and workers just need to toss a few frozen sticks into the fryer next to the French fries for 3 or 4 minutes, and they’re ready to go, along with a handy dipper pack of maple-flavored syrup.
But no deep-frying is necessary here for my French toast sticks recipe. Instead, you’ll cook your quartered and battered white bread slices in a combination of butter and oil in a sauté pan for a couple of minutes per side, or until the sticks are nicely browned. Serve them with a side of warm maple syrup, and you can even add a dusting of powdered sugar on top if you want to get fancy about it.
Next time you make breakfast, mix things up with some of these as a sweet, easy-to-eat starter.
Find recipes for more of your favorite items from Burger King here.
Chili's Secret Sauce BurgerRead more
In 2021, Chili’s added a new burger to its menu lineup of Big Mouth Burgers, and this one comes with a big saucy secret.
Chili's Secret Sauce Burger is simple in construction with a soft brioche bun, a huge ½-pound patty, sliced lettuce, and American cheese. It’s also got sautéed onion piled on it, which sets this burger recipe apart from typical fast food fare, but it’s the secret sauce that makes this big burger rock.
The sauce used on this burger is the same sauce the chain initially created for Chili’s Big Mouth Chicken Sandwich—a formula that appears to be inspired by the popular chicken sandwich sauce made famous at Chick-fil-A. You can make my Chili's Secret Sauce recipe revealed here in just a couple of minutes with a simple combination of mayonnaise, ketchup, barbecue sauce, honey, and mustard, plus a little turmeric to add a golden tint.
As for the burger patties, get ground chuck that has a fat content of at least 20%, or grind your own. As the burgers cook, press down on them with a spatula to release the melting fat like they do in the restaurant. This will trigger the Maillard reaction that browns the meat and adds a flavorful crust to your burgers, so your homemade Chili's Secret Sauce Burgers will taste just as good as the original.
Find more of your favorite recipes for Chili's famous dishes here.
Terry Ho's Spicy Yum Yum SauceRead more
The most famous recipe from Terry Ho’s Hibachi Express chain of fast casual Japanese restaurants located in Georgia and Alabama is the secret orange sauce served alongside every meal. In 2012, Terry bottled his famous Yum Yum sauce, claiming on the label that it’s “the best sauce ever” and is “good on everything.”
I chose to hack the kicked-up spicier version of the sauce since it had more character than the milder original version, but if this version is too hot for your taste, reduce or eliminate the cayenne pepper and pepper sauce.
Use my Terry Ho's Spicy Yum Yum Sauce recipe below to easily make the sauce at home. Combine all the ingredients in a small bowl, and then let it rest in your refrigerator. After about 30 minutes, you’ll have a cup of the delicious creamy stuff to use on shrimp, chicken, steak, or whatever you want.
Find more of my copycat recipes for famous sauces here.
P.F. Chang's Short Rib Fried RiceRead more
Fried rice is one of life’s simple pleasures, but add kimchi, edamame, mushrooms, tender short rib, and a wasabi-mayo drizzle, and you’ve just elevated a common dish to something truly special. That’s why P.F. Chang’s new Short Rib Fried Rice is so popular. And that’s why it needed to be cloned, ASAP.
As with my recipe for P.F. Chang’s Fire-Braised Short Ribs, you’ll make a tasty braising liquid with Chinese cooking wine, soy sauce, hoisin sauce, oyster sauce, brown sugar, green onions, and garlic, to pour over your short ribs before they slow-cook in your oven for 3 hours.
When you're ready to serve the dish, dice the cooled short ribs, then sear them and add them to the rice along with all the other ingredients in a hot pan or wok over high heat.
Plate the rice, drizzle wasabi-mayo sauce over the top, sprinkle on some fresh chopped green onions, and serve up a spot-on clone of the hit dish, and possibly the best fried rice you’ve ever crafted.
Try my P.F. Chang's Short Rib Fried Rice recipe below, and find more popular P.F. Chang's copycat recipes here.
Marie Callender's Chocolate Satin PieRead more
Like the French Silk Pie that took first prize at the 1951 Pillsbury Bake-Off contest, Marie Callender’s Chocolate Satin Pie features a creamy chocolate mouse in an Oreo cookie crust and it's one of the most requested pies on the menu. The pie has become so popular that a frozen version is available in most supermarkets, but I found that version to be smaller and less delicious than the pies you get from the restaurant, so it's the fresh Marie Callender's Chocolate Satin Pie that I'm cloning here with this recipe.
For the chocolate cookie crust, you'll just need to scrape the filling from 24 Oreo cookies, then grind or pound them down to fine crumbs. After adding butter and baking it, the crust is cooled and then loaded up with the smooth chocolate mousse filling, made with real dark chocolate, cream, and eggs, just like the original. After that, just chill until firm.
When the filling has set in your refrigerator, top your taste-alike Marie Callender's Chocolate Satin Pie with homemade whipped cream (that recipe is here too), and some chocolate sprinkles, and no one will ever suspect it’s not the real deal.
Find more of your favorite Marie Callender's recipes here.
Cheesecake Factory Lemon Ricotta PancakesRead more
The brunch served on Saturdays and Sundays at Cheesecake Factory restaurants across the country features an exclusive menu of specialty dishes that includes Bruléed French Toast, Fried Chicken & Waffles Benedict, Cinnamon Roll Pancakes, and this bright entrée featuring the chain’s buttermilk pancakes made with creamy ricotta cheese and finished with sweet-and-sour lemon glaze.
My custom Cheesecake Factory Lemon Ricotta pancake recipe will give you 12 large pancakes, for 4 big servings, plus more than enough lemon glaze for each plate and plenty of maple-butter sauce to serve on the side. Finish off each impressive stack with sliced fresh strawberries, a spoonful of blueberries, a sprig of mint, some lemon zest, and a few taps of powdered sugar.
With this Top Secret Recipe, brunch isn’t just for the weekend anymore.
Find your favorite cheesecake, appetizers, and entrée recipes from Cheesecake Factory here.
Dickie's Barbecue Pit Original BBQ SauceRead more
Diving deep into good Texas-style barbecue brisket, burnt ends, ribs, chicken, and spicy jalapeño beans doesn’t require a trip to Texas if you've got a Dickey's nearby.
World War II veteran Travis Dickey founded the restaurant in 1941 in Dallas, Texas, then his sons Roland and T.D. took over the business in 1967. Since then, the company has become the king of Texas barbecue. There are now over 550 locations in 44 states, making Dickey’s the biggest barbecue chain in the country.
And no barbecue chain gets that big without great barbecue and great sauce. Indeed, Dickie’s original bottled sauce is unique. It’s sweet, smoky, slightly spicy, and has a nice Worcestershire sauce undertone that sets it apart from other slathers. Thankfully, I've finally figured out how to hack the secret formula and it's easy! Now you can use my Dickie's barbecue sauce recipe here to re-create that signature flavor for all of your grilled and smoked masterpieces, and it'll only take about 20 minutes.
If you're a fan of Dickey’s Original Barbecue sauce, you’ll love this hack.
And while you're poking around, check out some of my other famous copycat sauce recipes here.
Cheesecake Factory Bruléed French ToastRead more
On weekends, hungry patrons at The Cheesecake Factory are treated to a special menu of brunch selections where this thick-sliced, caramelized French toast is a stand-out. A plate comes with four battered bread slices, each browned on one side, then dusted with powdered sugar, and served with warm maple-butter syrup.
I obtained virtually no helpful prep tips from the servers in the restaurant, so I was left to deduce my copycat recipe from a simple inspection of the real thing once I got my take-out order home. I eventually settled on a batter that combines the same ingredients you'd find in crème brûlée: eggs, cream (in the half-and-half), sugar, and vanilla.
After lightly browning one battered side of each thick bread slice, the other side is battered and then sprinkled with a light coating of sugar. When the sugared bread is turned over onto the hot pan, the sugar cooks until browned, re-creating the taste experience of a traditional torched crème brûlée dessert.
Now, using my exclusive Cheesecake Factory Bruléed French Toast recipe, you can have great brunch food any day of the week without having to wait for a table, and without shelling out nearly 20 bucks for a plate of battered bread.
Find your favorite cheesecake, appetizer, and entrée recipes from Cheesecake Factory here.
Panda Express SweetFire Chicken BreastRead more
It’s not a regular menu item at Panda Express, so if the chain’s great SweetFire Chicken Breast isn’t available at a restaurant near you, you can use my Panda Express SweetFire Chicken Breast recipe below to get your fix.
I've worked up a simple hack here for the sweet-and-spicy sauce that gets poured over the crispy chicken chunks, and I’m also including a breading technique for perfect bite-size portions of crispy chicken. Add some onions, red bell pepper, and pineapple chunks, and you’ve just made a spot-on copy of the popular limited dish.
Find more of my Panda Express copycat recipes here.
Maggiano's Mozzarella MarinaraRead more
Maggiano’s transforms a normally ho-hum finger food appetizer into a beautiful starter with thick breaded chunks of mozzarella topped with more melted mozzarella and a delicious top secret marinara sauce.
To make a dish at home that looks and tastes like the original, you'll just need to cut three slices off a 2-pound block of mozzarella. After breading the cheese using the technique here, let the mozzarella rest for a bit while you make the marinara so that the breading sticks better when the cheese chunks get fried.
My original Maggiano's Mozzarella Marinara recipe will produce three slices of crispy cheese, just like in the photo. And if you want a bigger serving, you’ll have enough breading and marinara to double up on the recipe for a total of six breaded cheese slices.
If you like Maggiano's, you'll also love my copycat recipe for Maggiano's Beef Tenderloin Medallions.
Maggiano's Famous Rigatoni "D"Read more
“D” was chef David Di Gregorio’s nickname at the first Maggiano’s, which opened in Chicago, Illinois in 1991, and he’s the guy who developed the best-selling pasta dish on the menu.
Maggiano’s Famous Rigatoni “D” is a genuinely great dish that anyone can copy if they use the exclusive top secret techniques revealed here. After many trials and several errors, I finally replicated the amazing creamy marsala sauce by reducing two full bottles of inexpensive marsala wine down to just one-half cup of intensely flavored liquid. The alcohol cooks out, the mushrooms contribute their savory umami goodness, and after about an hour-and-a-half you have the perfect flavoring solution for your cream sauce.
The other mushrooms in the dish are served unsliced, so make sure they’re small enough to eat in one bite. Sometimes it’s tough to find 40 small mushrooms, so feel free to use your choice of white (button) or brown (cremini) mushrooms for this recipe. They are the same mushroom species with only minor differences (white mushrooms are a cultivated mutation of the brown ones), so either will work. But, if you have a choice, go with creminis since they tend to have a slightly deeper flavor.
Try my Maggiano's Rigatoni "D" recipe today, and complete the meal with my Maggiano's Vera's Lemon Cookies recipe here.
Din Tai Fung Kurobuta Pork Xiao Long Bao (Pork Soup Dumplings)Read more
The demand for cooking oil began to slump in Taiwan in the 1970s, and Yang Bing Yi’s cooking oil shop, called Din Tai Fung, was struggling. To help support his family of five children, Yang converted one side of his store into a dumpling shop and sold steamed soup dumplings for take-out. When the dumpling business became far more lucrative than the cooking oil business, Yang stopped selling oil and converted his dumpling business into a full-service restaurant, and eventually a chain of dumpling restaurants.
The dumpling chain got a massive boost in 1993 when the New York Times named Din Tai Fung one of the top 10 restaurants in the world. And now today, the chain has over 170 locations in 13 countries and serves a wide variety of Taiwanese food, but it’s the famous pork soup dumplings that bring the customers back.
The Kurobuta Pork Xiao Long Bao, or pork soup dumplings, at Din Tai Fung are exceptional in a couple of ways. For one thing, the pork comes from Kurobuta black pigs, which are known as Berkshire pigs here in the U.S. The meat from these pigs is very tender and flavorful, and when you include all the fat from the shoulder in the grind, the filling here will practically melt in your mouth. For the best clone, you’ll need to track down a shoulder of Berkshire pork and get it ground up without trimming off any of the fat cap.
If you are familiar with the dumplings at Din Tai Fung, you know that they are beautiful. The dumplings are folded by masters who have trained for months, often making over a thousand dumplings until they are able to craft a perfect little pouch every time. The real Din Tai Fung dumplings have 18 pleats, pinched together with the thumb and forefinger of one hand as the other spins the pouch around. I’ve included instructions with step photos here in my Din Tai Fung pork soup dumplings recipe to help you, but perfect dumplings aren’t easy for beginners, so don’t worry if your xiao long bao don’t look as good as those made by the well-trained pros.
I tested different flours for the wrappers and found that extra fine “00” flour, often used for pizza and pasta, worked best here. The fine grind of the flour made folding the dumplings an easier task, and the wrappers were better at absorbing moisture from the steam. If you have trouble finding “00” flour, you can substitute with bleached all-purpose flour. And when you measure the flour, use grams for the best results.
I also found it easier to fold 22 dumplings with a Mai Tai. Here are some famous cocktail recipes to help you along.
Carrabba's Calamari and Ricardo SauceRead more
Searching for a great fried calamari recipe from a large chain to hack, I finally landed on Carrabba’s popular appetizer, with two dipping sauces, including the chain's top secret Ricardo Sauce.
I like this preparation because it's super simple, with a two-stage breading process that calls for just egg whites to moisten the calamari before it gets dropped into the seasoned flour. The egg whites will give the breading a light texture and prevent your calamari from browning as it would with any milk or egg yolk in the mix. Browning is just fine for other fried calamari dishes, but a hack for Carrabba’s version needs to produce crispy calamari with a tender crunch and light golden color.
A good Carrabba’s Calamari recipe will also need to include both dipping sauces, so hacks for the chain’s marinara sauce and famous Ricardo Sauce recipes are here. Ricardo Sauce is a creamy lemon butter sauce with added red bell peppers, pepperoncini, and crushed red peppers, and this exclusive TSR formula will give you the absolute best results of any recipe that exists in the known universe.
I've hacked a ton of dishes from Carrabba's. Check to see if I hacked your favorites here.
Yard House Nashville Hot ChickenRead more
This hit entrée at the 80-unit Yard House brings crispy Nashville hot chicken together with house-made sweet potato pancakes and honey hot sauce syrup on one beautiful plate, and now you can re-create that gorgeous entrée at home with these exclusive secrets, right down to the crispy sage leaves on top.
In my version of Yard House's Nashville Chicken recipe, the crispy chicken is brined to make it moist and juicy on the inside, and just before serving it gets tossed with the Nashville hot sauce for a perfect re-creation of the plate's main attraction. The honey hot sauce is a simple concoction of five ingredients, and the pancakes are simplified by using canned sweet potatoes rather than fresh ones that require an additional cooking step.
Bring it all together for four impressive plates, and be sure to serve ‘em up with something tall and cold to drink.
Find my famous cocktail recipes here.
Cheesecake Factory Thai Coconut-Lime ChickenRead more
Menu Description: “Tender pieces of chicken. Snow peas, shiitake mushrooms, onions, and garlic in a Thai coconut-curry sauce with cashews and pineapple. Served with white rice.”
Sautéed white meat chicken comes swimming in the chain’s magical coconut-lime curry sauce, served alongside a bed of rice, with stir-fried vegetables, and topped with pineapple relish, cashews, and toasted coconut. The Cheesecake Factory captures great Thai flavors in this striking entrée from the restaurant chain’s specialty menu selections, and you can re-create the Cheesecake Factory Thai-Coconut Lime Chicken dish at home, with this exclusive recipe that I’ve sleuthed out down to every delicious detail.
The star of the show is the mouthwatering coconut-lime curry sauce that brings together the traditional Thai combination of sweet, sour, salty, and spicy flavors. The sauce brings in sour from lime and tamarind, sweet from honey, salt from fish sauce, and spicy heat from red pepper flakes. And if the sauce is cooked minimally after the parsley is added, the leafy herb will stay bright green for a beautiful and tasty dish that perfectly mirrors the original Cheesecake Factory Thai Coconut-Lime Chicken.
Check out more of my copycat Cheesecake Factory recipes here.
Tootsie Roll Industries Sugar DaddyRead more
The milk caramel lollipop that has been sticking to teeth for almost 100 years is an iconic American candy treat. Robert Welch invented the pop in 1925 and originally called it Papa Sucker, a name that lasted until 1932 when it changed to a popular expression of the time, Sugar Daddy. A chocolate-covered version of the pop called Sugar Mama was discontinued in the 1980s, but the caramel jellybeans called Sugar Babies are still found on candy shelves today.
Making a home version of a Sugar Daddy requires cooking caramel from a simple combination of condensed milk, sugar, corn syrup, butter, and vanilla, and bringing it up to a specific temperature to create the perfect hardness when the candy cools. If the temperature is too low, your caramel ends up too soft. If the caramel gets too hot it will scorch, darken, and become too brittle. You’ll want to hit a target temperature of exactly 250 degrees F. and to do that you’ll need a candy thermometer.
One cool part of my Sugar Daddy recipe is the custom technique revealed only here that transforms a pasta box into a perfect disposable lollipop mold. I’ll show you how to make 2 molds out of one spaghetti box for a total yield of 20 pops, and I’ve included plenty of step photos so yours will come out great.
Unlike the real Sugar Daddy, our clone doesn’t contain artificial flavoring, so you'll get richer, purer flavors from the same type of ingredients that were probably used in the original pop invented nearly a century ago before the recipe was tweaked with cheaper and more shelf-stable ingredients.
Outback Steakhouse Twisted RibsRead more
Creative chefs at Outback Steakhouse have transformed the chain’s fall-off-the-bone baby back ribs into a fantastic appetizer by adding crispy Bloomin’ Onion breading, sweet barbecue sauce, and a drizzle of Bloomin’ Onion dipping sauce. I reverse-engineered the Outback Twisted Ribs recipe thanks to a kind server who let me take some home with sauces on the side, and now you can copy every twisted bit of it yourself with this exclusive hack.
Outback’s ribs are smoked, but we’ll duplicate the taste without a smoker using a liquid smoke brine. This marinade will not only add flavor to the ribs, but it will also help keep the meat moist and juicy when cooked twice. Tweaked hacks for my Bloomin’ Onion breading and dipping sauce are here to complete your twisted appetizer, and you'll also get my new easy way to knock off the chain’s tasty house-made spicy pickles that come on the side. Plus, I'm including a batch of step-by-step photos so your dish will come out picture-perfect.
Brush your ribs with Sweet Baby Ray's Original barbecue sauce since it tastes similar to what Outback uses, or use your favorite barbecue sauce, and you'll have a messy, but insanely delicious and exclusive new finger food favorite for your hungry crew.
Check out more of my Top Secret Recipes for Outback Steakhouse favorites here.
Outback Steakhouse Butter CakeRead more
To experience butter cake which harkens back to the original creation that debuted in St. Louis, Missouri in the 1930s, you’ll want to try Outback’s take on the great American dessert, or at least a good hack of it. The butter cake served at the steakhouse chain is sliced sheet cake just like the first butter cakes from nearly a century ago, but Outback improves on the original formula by adding a butter cookie crust and presenting the dish with fresh whipped cream and strawberries.
The formulas to perfectly re-create every layer are here in my Outback Steakhouse Butter Cake recipe below. You'll first par-bake the sugar cookie crust, then the cake batter and gooey layer are added, and the cake is baked until the top is golden brown. The cake gets sliced into triangles and arranged beautifully on serving plates with the toppings for a grand total of 10 impressive servings.
Many of the most popular online recipes for butter cake, including one by Paula Deen, call for yellow cake mix, but that won’t do if we want the best clone of the real thing. You’ll make this recipe completely from scratch, and you’ll be glad you did—the higher-quality, great-tasting cake created here is everything box mixes want to be when they grow up.
Find more of your favorite Outback Steakhouse copycat recipes here.
Necco Candy ButttonsRead more
The majority of paper I ingested as a kid most likely came from eating these crunchy candy dots of flavored sugar. Peeling the buttons off the strips was never an entirely pure candy experience since there were always several buttons removed with haste that came with a bonus layer of paper stuck to the underside. And perhaps part of the candy’s charm was making a game out of attaining a clean, paper-free button removal.
Candy Buttons or Candy Dots were created in the 1930s when an engineer at Cumberland Valley Company in New York created a machine to produce tiny dots of flavored sugar onto strips of paper. Necco bought Cumberland Valley in 1980 and became the sole manufacturer of the colorful candy strips until the company declared bankruptcy in 2018, and the famous candies, including Necco Wafers, Sweethearts, and Clark Bar, were sold off to the highest bidders. Candy buttons almost became a dead food, but fortunately, the product was resurrected when it was purchased by Cincinnati-based Doscher’s Candies, and today candy buttons are alive and well.
A strip of the original pastel-colored candy buttons includes a combination of cherry, lemon, and lime flavors, but you can make your homemade Necco candy buttons in any flavor or color you like with this recipe using the same ingredients as the real deal. For flavoring, find the popular LorAnn candy flavoring oils and add one bottle to the pan as the candy is cooling. Get some coated butcher paper and cut it into 11x2-inch strips (or any size you want, really), and use the back end of a skewer to place your dots on the paper. After a couple of days of drying the candy will be crunchy just like the original, and with coated paper, the sugar should make a clean release for a paperless burst of sweet nostalgia.
The recipe will make at least 1000 candy buttons, but I’m not sure of the exact amount since I only got through about half of the pan of candy syrup to determine yield when my sanity came into question. Don’t feel obligated to use up the whole pan of candy for your buttons. For three different flavors of buttons on each strip like the original, you'll need to make three batches of candy.
Click here for more of my copycat recipes of famous candy.
Cheesecake Factory Chicken PiccataRead more
Menu Description: “Sautéed chicken breast with lemon sauce, mushrooms, and capers. Served with angel hair pasta.”
A great chicken piccata doesn’t have to be complicated, and this fantastic take on the lemony dish from The Cheesecake Factory is a perfect example.
Since the sauce is the key to the great taste of this entrée, I made sure to get a sample on the side for later analysis when I requested my to-go order from Cheesecake Factory. While waiting, I asked the server what was in the sauce and she listed some obvious ingredients—lemon, wine, butter, cream—and then she mentioned garlic and shallots. When I got home, I rinsed the sauce through a mesh strainer to discover how much garlic and shallot were in the sauce, but there was no physical evidence of either solid ingredient left behind in the strainer.
I made a batch of the sauce without garlic and shallot, and it felt flat. So on the next batch, I added the garlic and shallot back in, then strained out the solid ingredients after they contributed their goodness to the sauce. The result was noticeably better.
After adding mushrooms and capers to the new lemon sauce, I spooned it over sautéed chicken cutlets and was rewarded with a fantastic homemade version of this amazing dish, which you can now copy at home using my Cheesecake Factory Chicken Piccata recipe below.
Check out more of my copycat Cheesecake Factory recipes here.
Carrabba's Traditional CannoliRead more
Menu Description: “Two crisp pastry shells stuffed with sweet ricotta and chocolate chip filling, topped with pistachios and powdered sugar.”
For great traditional cannoli, one need not look any further than a nearby Carrabba’s Italian Grill. The cannoli there are exactly what you want cannoli to be: a crunchy shell that isn’t soggy or too thick, packed with sweetened ricotta cheese filling that’s smooth and not grainy. And with that classic crunchy/creamy combination comes a hint of cinnamon lingering in the background to complete the traditional taste of a legit cannoli.
To make my Carrabba's cannoli recipe, you’ll need 8 cannoli tubes to form the shells. After wrapping circles of dough around these 5-inch long metal tubes, they get deep-fried for a few minutes, resulting in shells that are perfectly golden brown.
As for the filling, it needs to be smooth if you want a good clone, so try to find ricotta cheese that isn’t too grainy. We’ll first strain the cheese overnight so that most of the liquid runs off for a thicker filling, but if your cheese is still grainy, run the filling through a food processor until the cheese is smooth before folding in the whipped cream. Now that’s good cannoli.
Click here for more of your favorite copycat recipes from Carrabba's.
See's Candies Cinnamon LollypopRead more
Charles See had a vision. His mother's chocolates were so good, he knew deep down that a candy store featuring Mary See's sweet creations would be a huge success, and he was right. The first See's Candies opened in Los Angeles, California in 1921, over 100 years ago, and today there are more than 200 See's Candies stores in 21 states.
Chocolate-covered candies are the chain's signature items, but See's is also known for the creamy rectangular lollipops that come in a variety of flavors, including caramel, vanilla, chocolate, and butterscotch. Around the holidays, sales spike for the red one: a cinnamon oil-flavored lollipop with a smooth mouthfeel. Like the other See's Lollypop recipes, this one includes butter, cream, and brown sugar, giving it a pleasant butter toffee quality.
The trick here was finding a way to make these into rectangular suckers like the real ones without access to a lollipop mold for that shape. Fortunately, I found an ice cube tray online with perfectly-sized molds and a flexible silicone base to aid in release. With a few little tweaks, I transformed the $4 ice cube tray into a mold that can be used over and over to make 14 rectangular lollipops that look and taste just like See's. I've included that cool little trick here in my See's Cinnamon Lollypop recipe, plus plenty of step photos so yours will always come out perfect.
Try my version of See's Candies Butterscotch Lollypop here.
McDonald's Strawberry and Creme PieRead more
Tiny apple pies have been a signature dessert on the McDonald’s menu for decades, but the chain upped its pie game recently with a tasty new treat featuring a duo of fillings in a flaky, lightly-iced crust. And no one has developed a good hack...until now.
To duplicate these personal McDonald's Strawberry and Crème pies at home, I’ve created a new crust formula and filled it with thickened, puréed frozen strawberries next to a sweetened cream cheese filling. You'll find everything you'll need in my McDonald's Strawberry and Cream Pie recipe below.
To apply the perfect amount of filling, you can convert small plastic storage bags into mini piping bags by snipping off a corner. Squeeze the fillings onto the dough, then seal up the pies, brush them with light icing, and pop them in the oven. This recipe makes ten pies, which is a good thing because everyone who watches you make these will want one.
Find my McDonald's Apple Pie recipe in "Top Secret Recipes Step-by-Step".
Chickie’s & Pete’s Famous CrabfriesRead more
Waiting for a plane in Philadelphia isn’t so bad if your gate is near the airport location of this 20-unit crab house and sports bar chain where weather delay frustrations melt away over a cold beer, a Philly cheesesteak, and a bucket of Chickie’s & Pete’s Famous Crabfries.
Crabfries, despite the name, do not have any crab on them. When the first Chickie’s & Pete’s opened its doors in Philadelphia, Pennsylvania in 1977, the restaurant served crab only in the summer. While brainstorming off-season uses for the seafood seasoning, founder Pete Ciarrocchi sprinkled some over crinkle-cut fries, served them with a side of secret cheese dipping sauce, and the most popular dish at his crab house was born.
The beauty of this Chickie’s & Pete’s Crabfries recipe is its simplicity since you’ll need to prepare only two things, and they’re both easy: the secret crab seasoning and the secret cheese sauce. Since the chain’s cheese sauce is also used on their cheesesteak sandwiches, I surmised that a combination of the two easy-melting cheeses most commonly used on Philly cheesesteaks—white American and Cheez Whiz—would make a sauce with the taste and color of the restaurant version. This smooth sauce goes great with the fries, and it also puts the "Philly" into your next homemade cheesesteak.
Once your cheese sauce is done and your seasoning is mixed, cook up a bag of crinkle-cut fries following the directions on the package, toss them with the seasoning, and serve immediately with the warm cheese sauce on the side.
Find more famous french fry recipes from KFC, Taco Bell, and McDonald's here.
Pizza Hut Spicy Lover's PizzaRead more
To satisfy America’s growing desire for foods that bite back, Pizza Hut introduced its spiciest pizza ever in early 2022. The new peppery pies include Spicy Hawaiian Chicken and Spicy Veggie, but it’s the Spicy Double Pepperoni version, with both regular pepperoni and cupped pepperoni, that takes the top spot.
This is Pizza Hut’s first pizza to be topped with brined red jalapeño slices, which are similar to those packed in a jar from Old El Paso. If you can’t find bottled slices, use sliced fresh red jalapeños or red Fresno peppers, or any other spicy red pepper you find in your produce section. Red jalapeños will certainly bring some sting, but most of the boom will come from the chain’s new spicy marinara sauce that’s been kicked up with added peppers, and it's hacked here for you.
When your feisty pie comes out of the oven, hit it with some “fiery flakes” (crushed red pepper and parsley) and you’ve got a perfect hack of Pizza Hut Spicy Lover's Pizza for your pizza-loving, hungry home team who like some heat.
You might also want to try my clone recipe for Pizza Hut Pan Pizza.TRANSLATE with xEnglishTRANSLATE withEnable collaborative features and customize widget: Bing Webmaster Portal
McDonald's Chicken McNuggetsRead more
When dippable tempura-battered chicken chunks made their debut at select McDonald’s restaurants in 1981, America couldn’t get enough…literally. Supply chain issues prevented the burger chain from meeting high demand in all markets for many months, and it wasn’t until two years after the McNuggets were first introduced that they were finally available at every McDonald’s in the country.
The famous finger food was invented by McDonald’s first executive chef, Rene Arend, who discovered that reconstituted chicken blended with flavor enhancers, enrobed with tempura batter, and deep-fried until golden brown, made a simple, portable snack. The chicken was formed into four “B” shapes designed for dipping—the bell, the bow-tie, the ball, and the boot—and served along with child-friendly dipping sauces such as ranch and barbecue, so the breakout finger food product became a huge winner with kids.
To make a home version that looks and tastes like McNuggets I dissected a real one and discovered that the chicken in the middle is coated twice: once with dry, seasoned breading, and then once more with wet batter before frying. The chicken in McNuggets is puréed not ground, and the best way to prepare it is with a food processor. “Ground” chicken in grocery stores is often puréed, then pushed through a die to look more appealing in the package, similar to how ground beef is presented. For my Chicken McNugget recipe below, it's best to use a home food processor, but if you don’t have one, ground chicken from your butcher will work.
If I had to identify a secret ingredient in this hack it would be Knorr chicken bouillon powder. It contains many of the same ingredients found in real Chicken McNuggets, so once you get that crucial flavoring component, you’re well on your way to an amazing knockoff of an iconic American food.
This recipe was our #5 most popular in 2022. Check out the other four most unlocked recipes for the year: Rao's Traditional Meatballs (#1), Chipotle Pollo Asado (#2), Wendy's Seasoned Potatoes (#3), Cheesecake Factory Spicy Cashew Chicken (#4).
IHOP Chocolate Chocolate Chip PancakesRead more
A scoop of cocoa powder and a handful of chocolate chips are mixed into the chain’s famous buttermilk batter for a bold stack that is a chocoholic’s dream come true. And making a picture-perfect home hack with my IHOP Chocolate Chip Pancake recipe is about as easy as cooking can get.
Just before you serve up each stack, drizzle it with chocolate syrup and add more chips. Finish it up with a pile of whipped cream on top, and some warmed maple syrup on the side.
For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original copycat recipes for you to use at home. Welcome to my lab.
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