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Schilling Salad Supreme Seasoning copycat recipe by Todd Wilbur

Schilling Salad Supreme Seasoning

Score: 5.00 (votes: 4)
Reviews: 4
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This orange-colored spice blend has been perking up salads, pasta, potatoes, hamburgers, and vegetables for years now, but there has never been a Shilling Salad Supreme recipe. Time to change that. While it's obvious that sesame seeds are a major part of this blend, you may not know that the main ingredient is Romano cheese—in the bottle it's tinted orange by the paprika. Be sure to store this one in the refrigerator. You might even want to keep the seasoning in an empty shaker-top spice bottle. And if you're in the mood for some tasty pasta salad, just check out the Tidbit below that comes right off the bottle of the original product.

Click here for more famous seasoning recipes.

Source: Even More Top Secret Recipes by Todd Wilbur.

Get This

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  • 2 tablespoons Romano cheese
  • 1 1/2 teaspoons sesame seeds
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon poppy seeds
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon coarse ground black pepper
  • Pinch cayenne pepper
Do This

1. Combine all ingredients in a small bowl and mix well.

2. Pour the blend into a sealed container (such as an empty spice bottle) and store chilled.

Makes 1/4 cup.

Tidbits: The label of the original product includes an easy recipe for Supreme Pasta Salad: "Combine 1 pound cooked pasta, 8 ounces Italian dressing and 4 tablespoons Salad Supreme (the amount made in the above clone recipe). Toss with an assortment of chopped fresh vegetables. Chill."

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Reviews
Jane Howard
Feb 15, 2011, 22:00
This is excellent. Certainly is worth adding to my spices. I use it every chance I get. Thanks, Todd.
sgere01
Mar 10, 2008, 22:00
Great combination, tastes the same, saves me a ton of money, when I make pasta salad I use 1 1/4 cups of this stuff.

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    Girl Scout Cookies Thin Mints

    If those cute little cookie peddlers aren't posted outside the market, it may be tough to get your hands on these thin mint cookies—the most popular cookies sold by the Girl Scouts every spring. One out of every four boxes of cookies sold by the girls is Thin Mints. 

    My Girl Scout cookie thin mint recipe uses an improved version of the chocolate wafers created for my Oreo cookie clone in the second TSR book, More Top Secret Recipes. That recipe creates 108 cookie wafers, so when you're done dipping, you'll have the equivalent of three boxes of the Girl Scout Cookies favorite. That's why you bought those extra cookie sheets, right? You could, of course, reduce this recipe by baking only one-third of the cookie dough for the wafers and then reducing the coating ingredients by one-third, giving you a total of 36 cookies. But that may not be enough to last you until next spring.

    Click here for more of your favorite Girl Scout Cookies

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Update 11/16/17: You can make an even better clone using a chocolate product that wasn't available when I created this recipe. Rather than using the semi-sweet chocolate chips combined with shortening and peppermint for coating the cookies, use Ghirardelli Dark Melting Wafers. You will need 2 10-ounce bags of the chips, mixed with 1/2 teaspoon of peppermint extract (and no shortening). Melt the chocolate the same way, and dip the cookies as instructed.

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  • Score: 5.00 (votes: 4)
    Chili's Quesadilla Explosion Salad

    Menu Description: "Fajita-marinated chicken, corn relish, mixed cheese, cilantro, diced tomato and crispy tortilla strips. Garnished with a chipotle-ranch drizzle and cheese quesadilla wedges. Served with our citrus-balsamic dressing."

    I'm a happy camper on a Saturday afternoon when diving into one of these big salads, served up with a Presidente Margarita to help relieve my hangover from a Friday night hoo-ha. For the last several years, this has been the go-to salad when you're dining at Chili's. The chicken marinade is delicious, the corn relish is a great touch, and the citrus-balsamic vinaigrette totally rocks. And where else can you get a salad that includes slices of cheese quesadilla on the side? I love it. If you're a fan of the original, my 4-serving Chili's Quesadilla Explosion salad recipe will bring it home.

    Craving more of your favorite dishes from Chili's? See if I hacked your favorites here

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur

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  • Score: 4.58 (votes: 43)
    Buffalo Wild Wings Buffalo Wings and Sauces

    Menu Description: "Here they are in all their lip-smacking, award-winning glory: Buffalo, New York-style chicken wings spun in your favorite signature sauce."

    Since Buffalo, New York was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and I'm presenting clones for the more traditional flavors. These sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the oil won't separate from the other ingredients. Here is the chicken wing cooking and coating technique, followed by clones for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank's pepper sauce by the other hot sauces in your market. If you can't find that brand, you can also use Crystal Louisiana hot sauce.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.79 (votes: 39)
    Romano's Macaroni Grill Chicken Scaloppine

    Menu Description: "Chicken breast, mushrooms, artichokes, capers & smoked prosciutto in lemon butter with pasta."

    Mushrooms, artichoke hearts, and prosciutto in a creamy lemon butter sauce surround sauteed chicken breasts and angel hair pasta for this unique and satisfying take on a traditional dish. This clone ranks in the top three most requested recipes on my hit list from the 227-unit Romano's Macaroni Grill. The successful Italian chain is part of the Brinker group of restaurants that controls several other high-profile casual eateries including Border Mexican Grill, Maggiano's, and Chili's.

    Make my copycat Lemon Passion Cake for dessert to get the full Macaroni Grill experience.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 14)
    Carrabba's Chicken Marsala

    Menu Description: "Fire-roasted chicken breast topped with mushrooms, prosciutto and our Florio Marsala wine sauce."

    To create my Carrabba's Chicken Marsala recipe, I ordered the dish to go, with the sauce on the side, so that I could separately analyze each component. After some trial and error in the underground lab, I found that re-creating the secret sauce from scratch is easy enough with a couple small cans of sliced mushrooms, a bit of prosciutto, some Marsala wine, shallots, garlic and a few other good things. 

    Cooking the chicken requires a very hot grill. The restaurant chain grills chicken breasts over a blazing real wood fire, so crank your grill up high enough to get the flames nipping at your cluckers (not a euphemism). If your grill has a lid, keep it open, so you can watch for nasty flare-ups.

    Click here for more of your favorite dishes from Carrabba's.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 10)
    Emeril's Original Essence

    On his Food Network TV show Emeril Lagasse mentions "Essence" almost as much as "Bam!" and "Kick it up a notch!" He claims to put his special spice blend on "everything but ice cream." He suggests using it all your meats, veggies and pasta, and combining it with oil to use as a marinade. If you can't get your hands on the version that's sold in the bottle here's how to whip up a quick clone at home. (This recipe I created to clone the taste of the bottled product found in stores is different from the recipe in Emeril's cookbooks.)

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.88 (votes: 17)
    Chili's Salsa

    This super simple Chili's salsa recipe can be made in a pinch with a can of diced tomatoes, some canned jalapeños, fresh lime juice, onion, spices, and a food processor or blender.  Plus you can easily double the recipe by sending in a larger 28-ounce can of diced tomatoes, and simply doubling up on all the other ingredients. Use this versatile salsa as a dip for tortilla chips or plop it down onto any dish that needs flavor assistance—from eggs to taco salads to wraps to fish. You can adjust the Chili's salsa recipe heat level to suit your taste by tweaking the amount of canned jalapeños in the mix. 

    Now, what's for dinner? Check out some copycat entrees from your favorite restaurants here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 11)
    Lawry's Taco Spices and Seasonings

    This is a clone for the stuff you buy in 1-ounce packets to create, as the package says, "a fun-filled Mexican fiesta in minutes." Ah, so true. In fact, thanks to Lawry's, my last Mexican fiesta was filled with so much fun that I had to take a siesta. And I promise you just as much fun with this TSR clone. Maybe even a tad more. Just mix the ingredients together in a small bowl, then add it to 1 pound of browned ground beef along with some water and let it simmer. Before you know it you'll be up to your nostrils in good old-fashioned, taco-making fun.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.71 (votes: 14)
    El Pollo Loco Flame-Broiled Chicken

    El Pollo Loco, or "The Crazy Chicken," has been growing like mad since it crossed over the border into the United States from Mexico. Francisco Ochoa unknowingly started a food phenomenon internacional in 1975 when he took a family recipe for chicken marinade and opened a small roadside restaurante in Gusave, Mexico. He soon had 90 stores in 20 cities throughout Mexico. The first El Pollo Loco in the United States opened in Los Angeles in December 1980 and was an immediate success. It was only three years later that Ochoa got the attention of bigwigs at Dennys, Inc., who offered him $11.3 million for his U.S. operations. Ochoa took the deal, and El Pollo Loco grew from 17 to more than 200 outlets over the following decade.

    Pair my El Pollo Loco Flame Broiled Chicken recipe below with my copycat recipes for El Pollo Loco avocado salsa, pinto beans, Spanish rice, and bbq black beans.

    Source: More Top Secret Recipes by Todd Wilbur.

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    Nabisco Reduced-Fat Cheese Nips

    Nabisco took great effort to produce reduced-fat versions of the most popular products created by the food giant. This product loyalty-retaining move is just good business. According to one Nabisco spokesperson, "We want to bring back the people who have enjoyed our products, but went away for health and diet reasons." And that's exactly what we see happening, as customers are now grabbing the boxes with "Less Fat" printed on them. This box says, "Reduced fat: 40% less fat than original Cheese Nips."

    The secret ingredient for this clone of the popular little square crackers is the fat-free cheese sprinkles by Molly McButter. One 2-ounce shaker of the stuff will do it, and you won't use it all. Just keep in mind that cheese powder is pretty salty, so you may want to go very easy on salting the tops of the crackers 

    Nutrition Facts 
    Serving size–31 crackers 
    Total servings–about 10 
    Fat per serving–3.5g 
    Calories per serving–105

    Source: Top Secret Recipes Lite by Todd Wilbur.

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  • Score: 5.00 (votes: 6)
    Baja Fresh Salsa Baja

    You won't find freezers, can openers, or microwave ovens at this national Mexican food chain. Since 1990 Baja Fresh has been serving up great food, made fresh with each order. As you're waiting for your food to come out, that's when you hit up the salsa bar, where you'll find several varieties of delicious fresh salsa, from hot to mild, ready to be spooned into little tubs that you can take to your table or to your car. One of the most popular selections is called Salsa Baja—its medium spiciness, smoky flavor, and deep black color make the salsa unique and mysterious. That is, until now, since I've got a Top Secret formula for you right here. But the recipe wasn't as easy to create as I first thought. I figured the tomatoes would have to be extremely blackened over a hot grill, but I wasn't sure how to get them dark enough to turn the salsa black without the tomatoes getting all mushy and falling apart on the barbecue.

    So, I went back to Baja Fresh before they opened to peer through the window to see if I could catch some hot salsa production action. I waited and waited. After several hours as the lunch rush was beginning to wind down and no fresh salsa was in the pipeline, it was time for extreme measures to get things moving. I went in and ordered 30 tubs of Salsa Baja to go, and that did it. I ended up with a big bag filled with 2 gallons of salsa (thankfully they poured those 8-ounce portions into bigger bowls), and the restaurant went immediately into "salsa red alert" to replenished the now-dwindling salsa reserve. It was perfect. As I was grabbing my bag of salsa, a dude come out from the kitchen with a huge box of tomatoes and placed them all on the grill. I ordered a giant Diet Pepsi and parked myself at a close table to watch the process. That's when I discovered the secret. For super-charred tomatoes they start with firm, chilled tomatoes, that aren't too big or too ripe. I also found out that the tomatoes must start roasting on the grill with the stem-side down. Crafting the rest of my Baja Fresh Salsa Baja recipe was simple...

    Find more cool dips and salsa recipes here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Not rated yet
    Carl's Jr. Fried Zucchini

    For decades, Carl’s Jr. has effectively cornered the market on fried zucchini at major fast food chains by serving a great crispy breaded version that’s flavorful all the way through. Now you can make zucchini that tastes just as good, as long as you know the secret step that other fried zucchini recipes miss. It makes all the difference.

    The secret is a brine. I found that this fried zucchini tastes best when it takes a salted water bath before breading. In 60 minutes, the salt in the brine is absorbed by the zucchini, spreading good flavor all the way through. After the brine, the zucchini is rinsed, coated twice with flour and once with seasoned breadcrumbs, and fried to a beautiful golden brown.

    I’m giving you a couple choices here. You can make the recipe all the way through and serve it immediately, or if you want to serve it later, you can par-fry the zucchini and freeze it for several days. After that, when an occasion arises, a couple minutes is all it takes to finish off the dish and serve it. My Carl's Jr. Fried Zucchini recipe makes enough for a small gathering, but you can easily cut it in half for a more intimate hang.

    Click here for more amazing Carl's Jr. copycat recipes. 

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  • Not rated yet
    Flemings Prime Steakhouse Wicked Cajun Barbecue Shrimp

    Before diving into a juicy steak, many diners start their meal with this dish, the number one appetizer at Fleming's Prime Steakhouse and Wine Bar. This small Cajun-style scampi appetizer requires four large shrimp, just as in the original dish, but you can bump that up to 6 shrimp for a slightly bigger serving.

    Find more cool copycat recipes for Fleming's signature dishes here

    Source: Top Secret Restaurant Recipes 3 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 jalapeño flavor sets this one apart from others, and makes this one of the top side dishes at the upscale steakhouse chain.

    For my Fleming's Chipotle Cheddar Macaroni and Cheese recipe below, you'll start with a cheese sauce made with smoked cheddar. There's some minced jalapeño 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 of my copycat recipes from Fleming's Steakhouse here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.50 (votes: 6)
    Marie Callender's Lemon Cream Cheese Pie

    Menu Description: "Our melt-in-your-mouth cream cheese pie with a tangy lemon topping."

    Here's a great double-layered pie with lemon topping covering a creamy cheesecake filling. It's two great pies in one dessert. This creation has been huge seller for Marie Callender's, and I've heard nothing but raves from anyone who's tried it. Make the crust from scratch like the pros using this Marie Callender's lemon cream cheese pie recipe here, or take the easy route with a pre-made graham cracker crust found in the baking aisle. Either way it's pie heaven. 

    Banana Cream more your speed? Check out more of my Marie Callender's pie recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.77 (votes: 26)
    Chili's Chicken Enchilada Soup

    Chili's Chicken Enchilada soup happens to be one of the chains most raved-about items, and the subject of many a recipe search here on the site. Part of the secret in crafting your clone is the addition of masa harina—a corn flour that you'll find in your supermarket near the other flours, or where all the Mexican foodstuffs are stocked.

    Complete your meal with more of my Chili's copycat recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.91 (votes: 11)
    HoneyBaked Ham Glaze

    By sneaking around to the back of a HoneyBaked Ham store I witnessed the glazing process through an open door. The hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. Then, one at a time, each ham is then coated with the glaze—a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the coating is added to the HoneyBaked Glazed Ham, and the blowtorch is fired up until the glaze is just right. It's this careful process that turns the same size ham that costs 20 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during the holiday season.

    For this HoneyBaked Ham glaze copycat recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. Get the kind that is used for creme brulee from almost any kitchen supply store. They're usually pretty cheap. And don't worry—I didn't leave out an ingredient. No honey is necessary to re-create this flavorful glaze.

    Now, what's for dessert?

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.87 (votes: 15)
    Olive Garden Chicken Scampi

    Menu Description: "Chicken breast tenderloins sauteed with bell peppers, roasted garlic and onions in a garlic cream sauce over angel hair."

    This chicken scampi dish is a big favorite of Olive Garden regulars. Chicken tenderloins are lightly breaded and sautéed along with colorful bell peppers and chopped red onion. Angel hair pasta is tossed into the pan along with a healthy dose of fresh scampi sauce. 

    The sauce is really the star, so you might think about doubling the recipe. If you're cooking for two, you can prepare my Olive Garden Chicken Scampi recipe for the table in one large skillet, saving the remaining ingredients for another meal. If you're making all four servings at once, you need two skillets. If you can't find fresh chicken tenderloins (the tender part of the chicken breast), you can usually find bags of them in the freezer section. 

    Find more delicious recipes for Olive Garden's most famous dishes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.10 (votes: 21)
    Buffalo Wild Wings Caribbean Jerk Sauce

    This quickly growing chicken wing chain sells each of its 12 signature sauces in the restaurant because many of them work great as a baste or side sauce for a variety of home cooked masterpieces. This Buffalo Wild Wings Caribbean Jerk sauce recipe is a favorite for that reason (ranking at the top of the list with Spicy Garlic as the chain's best-seller), so I thought it would be a useful clone that doesn't require you to fill up the fryer to make chicken wings. You can use this sauce on grilled chicken, pork, ribs, salmon or anything you can think of that would benefit from the sweet, sour and spicy flavors that come from an island-style baste.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur

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  • Score: 5.00 (votes: 2)
    Red Lobster Bacon-Wrapped Stuffed Shrimp

    It's shrimp, it's bacon, it's cheese; what's not to like about this Red Lobster bacon-wrapped shrimp recipe? It's one of the groovy appetizers on the Red Lobster menu, and now you can re-create it at your crib. Find some large shrimp, a wooden skewer or toothpicks, and cook the bacon about halfway to done before you begin. Mix up clones of Red Lobster's top secret seasoning and cilantro-ranch dipping sauce, and you're minutes away from a great appetizer or party finger food dish. For other bacon-inspired dishes, try making Red Lobster's bacon-wrapped scallops recipe

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 9)
    P.F. Chang's Chang's Spicy Chicken

    Menu Description: "Lightly-dusted, stir-fried in a sweet Szechwan sauce."

    The delicious sweet-and-spicy secret sauce is what makes this dish one of P. F. Chang's top picks. Once the sauce is finished all you have to do is saute your chicken and combine. You'll want to cook up some white or brown rice, like at the restaurant. If you can't find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.

    Check out my other P.F. Chang's clone recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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I'm Todd Wilbur, Chronic Food Hacker

For over 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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