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    This salad was one of the first six selections offered when Chili's Guiltless Grill premiered on the chain's menu in 1993. You'll love the Southwestern flavors in this delicious and healthy salad clone. The marinated grilled chicken has a sweet, smoky taste, and the pico de gallo lends a nice zip to the dish. Top it all off with irresistible Southwest dressing and you'll have a meal-size salad that comes in at only 5 grams of fat.

    Nutrition Facts
    Serving size–1 salad
    Total servings–2
    Calories per serving–558
    Fat per serving–5g

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Score: 4.17. Votes: 52

    In 1946, twenty-five-year-old S. Truett Cathy and his younger brother Ben, opened a restaurant called The Dwarf House in Hapeville, Georgia. In the early sixties Cathy began experimenting with different seasonings and a faster cooking method for his original chicken sandwich. The finished product is the famous pressure-cooked chicken sandwich now served at all 460 Chick-fil-A outlets in thirty-one states.

    Annual sales for the chain topped $324 million in 1991. That makes Chick-fil-A the fourth largest fast-food chicken restaurant in the world. And Cathy still adheres to the deeply religious values that were with him in the days of the first Dwarf House. That is why you won't find any Chick-fil-A restaurants open on Sundays. 

    Source: Top Secret Recipes by Todd Wilbur.

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    In 1992, to meet the needs of its expanding cutomer base, El Pollo Loco added several different burrio selections to its menu. The burrito combinations were designed to be assembled with several prepared products the chain had been serving from the start. Here are TSR low-fat versions of four of the most popular burritos. The fat savings are significant, since the beans and rice are now fat-free, and the recipes use fat-free tortillas and fat-free shredded cheddar cheese. You may also want to add a salsa of your choice to these burritos. Try my recipes for El Pollo Loco Spanish rice, pinto beans, and skinless chicken.

    Nutrition Facts
    Serving size–1 burrito
    Total servings–1
    Calories per serving–339 (Original–482)
    Fat per serving–1g (Original–15g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Menu Description: "Grilled Bread Topped with Fresh Chopped Tomato, Red Onion, Garlic, Basil and Olive Oil."

    In 1972, Oscar and Evelyn Overton moved from Detroit to Los Angeles to build a wholesale bakery that would sell cheesecakes and other high-quality desserts to local restaurants. Business was a booming success, but some restaurants balked at the high prices the bakery was charging for its desserts. So, in 1978, the couple's son David decided to open a restaurant of his own—the first Cheesecake Factory restaurant—in posh Beverly Hills. The restaurant was an immediate success and soon David started an expansion of the concept. Sure, the current total of 20 restaurants doesn't seem like a lot, but his handful of stores earns the chain more than $100 million in business each year. That's more than some chains with four times the number of outlets rake in. 

    Bruschetta is one of the top-selling appetizers at the restaurant chain. Bruschetta is toasted bread flavored with garlic and olive oil, broiled until crispy, and then arranged around a pile of tomato-basil salad in vinaigrette. This salad is scooped onto the bruschetta, and then you open wide. This version makes five slices just like the dish served at the restaurant, but the recipe can be easily doubled. 

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Menu Description: "Grilled, marinated chicken breast, mixed greens, pico de gallo, pineapple chunks,tortilla strips & honey-lime dressing."

    Larry Levine started building his chain of Chili's restaurants in Dallas in 1975. At that time, Chili's was basically a hamburger joint with a gourmet touch, dining room service and booze. Even though the menu then offered only eleven items, the restaurant was so popular that the throngs of hungry customers waited patiently in lines extending into the parking lots. This caught the eye of persuasive restauranteur Norman Brinker, who, in 1983, convinced Larry to sell his chain of Chil's restaurants, which by then had grown to a total of thirty.

    Before Norman had stepped into the picture, more than 80 percent of Chili's business was in hamburgers. Today a much larger menu reflects the current trends in food, and salads are some of the best-selling items. These days the Grilled Caribbean Salad with the tasty honey-lime dressing is the salad of choice.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 2

    This zippy mango salsa clone from America's "Fresh Mex" chain is great sprinkled over fajitas, burritos, tacos, salads, sandwiches—you name it. The salsa is so good on its own you may be tempted to eat it straight from the bowl with a spoon. A little bit of fresh habanero pepper brings the heat to this concoction, but if you can't track down fresh peppers use a couple drops of your favorite bottled habanero sauce.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 4

    Menu Description: "A grilled tilapia fillet brushed with a sweet and spicy glaze and garnished with red chili tapenade, cilantro and sesame seeds." 

    Here's a great way to prepare that next batch of fresh fish fillets when you're contemplating a new taste. If you and your diners love spicy food this is the perfect clone, since the top secret glaze and tapenade recipes I've included here both come packing heat. You can make the sauces several hours—or even days—ahead of time, and then when you're ready to eat, the fish will cook up in less than 10 minutes. Chili's calls this "grilled" tilapia on the menu, but don't expect to find grill marks on the fish. It appears the restaurant uses a flat griddle or saute pan to cook the fish, since the tender tilapia would fall through the grate on a barbecue grill. Don't limit this recipe to tilapia. The intense glaze and tapenade will perk up a variety of fish fillets, from sea bass to salmon.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.86. Votes: 7

    You're grilling some steaks or baking some chicken and don't know what to serve on the side? Try out this simple clone for a dish that's served along with several of Applebee's entrees. Since the recipe requires converted rice because instant rice is gross, you have to plan ahead about 25 minutes to give the rice time to cook. It's worth the wait. The secret to an authentic, great-tasting rice pilaf is sauteing the uncooked rice kernels in butter first, before adding the liquid—in this case chicken broth. Then, as the rice is cooking, you have plenty of time to saute the almonds, celery, and onions that are tossed into the rice at the end.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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