The copycat recipes you really love probably came from here.

A - E

Items: 18 of 294, per page
Drop items here to shop
Product has been added to your cart
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    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.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Not rated yet

    This big salad of mixed greens, fajita steak, pico de gallo, black beans, bell peppers, corn and guacamole comes slathered with two types of salad dressings plus fried tortilla chips, making the restaurant version a fat-filled fiesta.

    The two dressings here are made fat-free, knocking the fat grams down to around a third of what you'd down in the original. There are several components here in this conversion, but this recipe makes four of the huge entree-size salads, and the results are worth the effort. This recipe clones the steak version of the salad, but you can also replace the beef with chicken.

    Nutrition Facts
    Serving size–1 salad
    Total servings–4
    Calories per serving–591 (Original–784)
    Fat per serving–15g (Original–45g)

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Not rated yet

    This is Applebee’s variation on the popular potato skins appetizer made famous by T.G.I. Friday’s. Many seem to prefer these to regular potato skins because of their south-of-the-border flair. The only problem is a serving has around 12 grams of fat (even more if you plop on some sour cream). And that’s for only three pieces. If you usually don’t stop there, you might be interested in this TSR version of the delicious dish, which cuts the fat by 66 percent. Now you can eat three times as much of these Mexican-style potato skin wedges for the same amount of fat as the real deal, thanks to reduced-fat cheese and fat-free sour cream.

    Nutrition facts 
    Serving size–3 pieces 
    Total servings–4 
    Calories per serving–246 (Original–390) 
    Fat per serving–4g (Original–12g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 3

    Menu Description: "Tossed in our honey-chipotle sauce."

    After cloning the plain version of these breaded chicken fingers in Top Secret Restaurant Recipes 2, I received requests to knockoff this more flavorful sweet-and-spicy version. If you like big flavor and some heat, this is the clone for you. The breading technique is the big secret: first use a wet batter and then toss the tenders in a dry breading. When the chicken tenders are fried to a golden brown they are gently tossed in the honey-chipotle sauce and served either as an appetizer, or with corn on the cob and French fries as an entree.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 1

    Menu Description: "Topped with vanilla ice cream under a hard chocolate shell."

    After the success of the Molten Chocolate Cake, Chili's chefs went back into the development kitchen and emerged with this incredible white chocolate variation that has become the new go-to meal ender. Just as with my clone for the Molten Chocolate Cake in Top Secret Restaurant Recipes 2, I found that an instant cake mix is the perfect solution to quickly and easily copy this awesome dish. It just so happens that Duncan Hines Butter Recipe cake mix produces a butter cake that perfectly matches the moist, buttery cake in the Chili's original. For the molten white chocolate inside the cake we mix melted white chocolate chips with cream and then spoon the creamy mixture into a hole cut into each cake. Pop the filled cakes into your refrigerator, and then when you're ready to serve the dessert, nuke each one in the microwave to heat up the filling, add ice cream and a little white chocolate on top, and serve. This is a great make-ahead dish since the loaded cakes can be stored in your refrigerator for a couple days (or even longer in your freezer), and when you're ready to plate the impressive dessert each serving only takes a minute or two to set up.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 4.60. Votes: 5

    Even though Arby's has diversified its menu over the years with toasted subs and deli-style sandwiches on sliced whole wheat bread, it's the thinly-sliced roast beef piled high on hamburger buns that originally made this chain famous. Since roast beef and horseradish go so beautifully together, Arby's created this delicious mayo-based horseradish sauce as a spread for the roast beef sandwiches. It also happens to be great on your homemade sandwiches too, but it just isn't cool to hoard handfuls of those blister packs to take home with you. So, with the help of this secret formula, you can clone as much Horsey sauce as you want. First step: get out the blender. You'll need it to puree the horseradish into the mix so that the sauce is smooth and creamy like the real deal.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 1

    Menu Description: "Two cheeses, bacon, tomatoes, onion, jalapenos grilled between tortillas with guacamole, sour cream and salsa."

    When Bill and T.J. Palmer opened their first restaurant in Atlanta, Georgia, in 1980, they realized their dream of building a full-service, reasonably-priced restaurant in a neighborhood setting. They called their first place T.J. Applebee's Edibles and Elixirs, and soon began franchising the concept. In 1988 some franchisees bought the rights to the name and changed it to Applebee's Neighborhood Grill and Bar. By that time, there were over 650 outlets, making Applebee's one of the fastest-growing restaurant chains in the world.

    According to waiters at the restaurant, the easy-to-make and slightly spicy quesadillas are one of the most popular appetizers on the Applebee's menu. The recipe calls for 10-inch or "burrito-size" flour tortillas, which can be found in most supermarkets, but any size can be used in a pinch. Look for the jalapeno "nacho slices" in the ethnic or Mexican food section of the supermarket. You'll find these in jars or cans. 

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 4.50. Votes: 2

    Menu Description: "A tender boneless chicken breast marinated with lime juice and tequila flavors and grilled. Served on a bed of crisp tortilla strips. Topped with a Mexi-ranch and Jack-Cheddar sauce. Served with Southwest rice and pico de gallo."

    Because of the huge success of this dish, Applebee's has recently changed the name to "Fiesta Lime Chicken," and trademarked the name. Many people still know this dish by it's original title, so that's what I'm using here. When making your clone, just be sure not to marinate the chicken for much longer than the 2 to 3 hours specified, or the acid in the lime juice may toughen your chicken. The bed of crispy corn tortilla strips can be easily made by crumbling store-bought tortilla chips, or, if you want strips more closely resembling those served at the restaurant, just follow the Tidbits below. Serve this dish with your choice of rice and some pico de gallo on the side.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Items: 18 of 294, per page
What's Hot
Drop items here to shop
Product has been added to your cart