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Burger King BK Broiler

Burger King BK Broiler

Score: 5.00 (votes: 2)
Reviews: 2
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This grilled chicken sandwich was introduced by America's number-two burger chain in 1990, and soon after the launch, the BK Broiler was selling at a rate of over a million a day. Not good news for chickens.

This one's easy to duplicate at home. To clone the shape of the chicken served at the burger giant, you'll slice the chicken breasts in half, and pound each piece flat with a mallet. Pounding things is fun. Let the chicken marinate and then fire up the grill. The recipe makes four sandwiches and can be easily doubled if necessary for a king-size munch fest.

Source: Even More Top Secret Recipes by Todd Wilbur.

Get This

Marinade
  • 3/4 cup water
  • 2 teaspoons ketchup
  • 1 teaspoon salt
  • 1/4 teaspoon liquid smoke
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon dried oregano
  • Pinch onion powder
  • Pinch parsley
_main
  • 2 chicken breast fillets
  • 4 sesame seed hamburger buns
  • 1 1/3 cups chopped lettuce
  • 1/4 cup mayonnaise
  • 8 tomato slices
Do This

1. Make the marinade by combining the ingredients in a medium bowl.

2. Prepare the chicken by cutting each breast in half. Fold a piece of plastic wrap around each piece of chicken and pound the meat with a tenderizing mallet until it is about 1/4-inch thick and about the same diameter as the hamburger buns. Place the chicken into the marinade, cover it, and chill for at least four hours. Overnight is even better.

3. Preheat your barbecue or indoor grill to high heat. Grill the chicken for 3 to 4 minutes per side or until done.

4. Toast the faces of the hamburger buns in a pan or griddle, in a toaster oven, or face down on the grill. Watch the buns closely to be certain that the faces turn only light brown and do not burn.

5. Build each sandwich from the top down by first spreading about a tablespoon of the mayonnaise on the toasted face of a top bun.

6. Spread about 1/3 cup of chopped lettuce over the mayonnaise.

7. Arrange two tomato slices on the lettuce.

8. Place a chicken breast on the toasted face of the bottom bun.

9. Flip the top part of the sandwich over onto the bottom and scarf out.

Serves 4.

Tidbits
: Liquid smoke is a flavoring found near the barbecue sauces and marinades.  Use hickory-flavored liquid smoke if you have a choice.

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Reviews
john
Aug 19, 2006, 22:00
This recipe was very good. Everyone in the family loved it. They even thought that I had bought it from a restaurant. I left it overnight marinading, I think it gets a stronger flavor.
Phoebe
Jul 17, 2005, 22:00
I've used this recipe countless times. The marinade is great on whole chickens too; just stuff into a zip bag and marinate longer-like overnight. I don't bother to pound the chicken either. Just lazy I guess!

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    My T.G.I. Friday's Cajun Shrimp and Chicken Pasta recipe starts with a quick brine for moist, flavorful chicken. Prep the chicken and creamy sauce in one pan; the shrimp, bell pepper, and garlic in another.

    When you’re ready to serve the dish, toss the sauce with the pasta, then plate it and top it with minced parsley and you've got a perfect restaurant-style hack.

    There's a lot more T.G.I. Friday's clone recipes over here

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  • Not rated yet
    Lazy Dog Crispy Deviled Eggs

    Menu Description: “Lightly fried, topped with smoked paprika + bacon candy.”

    Lazy Dog Crispy Deviled eggs are hard-boiled egg whites that are breaded and fried until crispy, then filled with the creamy yolk mixture, sprinkled with smoked paprika, and topped with the best thing that ever topped a deviled egg: bacon candy! 

    We'll start with my preferred way to hard-boil the eggs, to get beautifully yellow yolks with no grey tint to them. Those bright yellow yolks are removed and flavored, then spooned back into the crispy breaded whites.

    I'm also including my hack for cloning two slices of the chain's great brown sugar candied bacon. If you want to make extra bacon candy to munch on check out my recipe for Lazy Dog's Bacon Candy appetizer and you’ll get five slices of bacon candy. That’s two for your Lazy Dog Crispy Deviled Eggs recipe, and three for you to eat and share.

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  • Score: 5.00 (votes: 1)
    Wingstop Garlic Parmesan Wings

    If you feel like diving into a pile of wings with big flavor and no heat, you'll love this Wngstop Garlic Parmesan Wings recipe. At the restaurant, these wings are deliciously doused with a buttery garlic Parmesan baste and then sprinkled with grated Parmesan cheese. A home clone is easy when you toss crispy wings in this hack of the top secret baste and top them with a snowfall of good Parmesan cheese. 

    To duplicate the baste, you clarify a stick of butter, then add a little oil so that the butter doesn’t solidify. Parmesan cheese, garlic, and salt are mixed in, then the sauce is set aside to cool and thicken.

    Once the wings are fried to a golden brown, toss them with the baste in a bowl, then grab the grated Parm and make it snow.    

    Check out my other Wingstop clone recipes here.  

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  • Not rated yet
    Wingstop Lemon Pepper Wings

    The Wingstop menu offers nearly a dozen flavor variations of fried chicken wings, including original hot buffalo-style, parmesan garlic, and mango habanero, but it’s the lemon pepper wings that get the most raves. And even though they’re referred to as “dry rub” wings on the menu, the secret to a perfect Wingstop lemon pepper wings recipe is in the wet baste that goes on first.

    The lemon pepper won’t stick to the wings without making them wet, and that’s where the sauce, or baste, comes in. The baste is easy to make by clarifying butter and combining it with oil to prevent the butter from solidifying, then adding lemon pepper and salt.

    I obtained a sample of Wingstop’s lemon pepper seasoning and took a few stabs at cloning the blend from scratch, but ultimately decided the task was a time-waster when pre-blended lemon pepper is so easy to find. I compared Wingstop’s lemon pepper with the blends from McCormick and Lawry’s—each is slightly different than what Wingstop uses. McCormick’s is lemonier than Wingstop’s blend, and Lawry’s version is chunkier and less lemony, but either blend is close enough to deliver a satisfying clone.

    After the wings are fried, baste them with the sauce below and sprinkle them with your favorite lemon pepper. Now you've made copycat Wingstop's Lemon Pepper Wings like a pro.

    Find my recipes for Wingstop's original and parmesan-garlic wings here

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  • Score: 5.00 (votes: 4)
    Rao's Homemade Marinara Sauce

    Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.

    If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the 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.

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    Monthly TSR Club

    per month*

     

    Includes eight (8) 79¢ recipes of your choice each month!

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  • Score: 5.00 (votes: 6)
    Pizzeria Uno Chicago Deep Dish Pizza

    A requirement of any visit to Chicago is eating at least one slice of deep dish pizza in the city that perfected it. Deep dish pizza quickly became a Chicago staple after Ike Sewell and Ric Riccardo opened the first Pizzeria Uno in 1943 and served a hearty new style of pizza constructed in a high-rimmed cake pan. The yeast crust was tender and flakey, like a pastry, and the cheese was layered under the sauce so that it wouldn’t burn in a hot oven for the long cooking time.

    While researching a home hack of this now-iconic recipe, I discovered an unexpected technique that I hadn’t seen in other deep dish recipes. Employees told me the pizza crusts are partially cooked each morning to cut down on the wait time for customers. Before the restaurant opens each day, cooks press the dough into a pan and then sprinkle it with a little shredded cheese. The shells are then partially baked and set aside. Later, when an order comes in, the pizza is built into one of the par-baked crusts and finished off. This way customers get their food faster, and the tables turn over quicker.

    Copying that delicious, flakey crust was the task that took me the longest. After two weeks of baking, I finally settled on a formula that was a mash-up of yeast dough and pie crust and made a perfectly tender deep dish crust, with great flavor that exactly mimicked the original. If you like Uno, you'll love this! 

    Regarding the cheese: be sure your cheese is at room temperature, not cold, or it may not melt all the way through. Also, it’s best if you buy cheese by the block and shred it yourself. Pre-shredded cheese is dusted with cornstarch so that the shreds don’t stick together in the bag, and it won’t melt as smoothly as cheese you shred by hand.

    My Pizzeria Uno Chicago Deep Dish Pizza recipe will make enough sauce for two pizzas. I just thought you should know that in case you get the urge to make another deep dish after this one disappears.

    This recipe was our #4 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Bush's Country Style Baked Beans (#5).

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  • Score: 5.00 (votes: 1)
    Olive Garden Dipping Sauces for Breadsticks

    Menu Description: "Freshly prepared alfredo or marinara sauce, served warm." 

    The soft breadsticks served at Olive Garden (here's my clone) taste awesome by themselves, but dunk them in one of these warm sauces and...fahgeddaboutit. You can use these clones as dipping sauces or pour them over the pasta of your choice to duplicate a variety of entree items available at the chain. Use the alfredo sauce over Fettuccine and you get Fettuccine Alfredo. Pour the marinara sauce on Linguine and you've cloned Olive Garden's Linguine alla Marinara. Make up your own dishes adding sausage, chicken or whatever you have on hand for an endless variety of Italian grub.

    Find more of your favorite copycat recipes from Olive Garden here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 6)
    Cheeseburger in Paradise BBQ Jerk Ribs

    Menu Description: "Slow-cooked marinated domestic pork ribs lightly seasoned with Jerk spices and basted with BBQ sauce."

    An island taste in the secret jerk paste formula permeates the ribs as they slow cook in low heat. Halfway through cooking the ribs are wrapped in foil to begin a braising process that tenderizes the meat. And for a big finish, the racks are tossed on the grill just before serving then basted with a delicious scratch sauce. Follow the grilling instructions here and you won't lose any meat from your ribs sticking to the barbecue grate. Start by grilling the ribs bony-side-down so that some of the fat from the ribs melts onto your grill. Now when you flip the racks over onto the meaty side the grill is well-lubricated, giving you beautiful grill marks on the good part, and no sticking. And don't freak out about that whole habanero pepper included in the jerk paste. Sure, it may be one of the world's hottest peppers, but the paste goes a long way, and you should only detect a hint of heat on the finished product. If you're a chilihead, go ahead and add more than one. Serve up these babies with a side of my hacked Sweet Potato Chips clone for an authentic CIP experience.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.98 (votes: 60)
    Fuddruckers Hamburger Seasoning

    For 25 years Fuddruckers has been serving huge, cooked-when-ordered beef patties on freshly baked buns. You decorate your hamburger creation with sliced tomato, onions, lettuce, pickles, peppers, relish and whatever else is offered at the toppings bar. Everyone builds their burger differently, yet the company claims these are "The Worlds Greatest Hamburgers." What makes them so good? Fuddruckers boasts that it uses only 100% USDA choice, aged ground beef. 

    What Fuddruckers won't tell you is which secret ingredients make up the delicious burger seasoning used on each of those patties. After analyzing a sample of the blend used in the shakers back by the griddle, I've come up with this simple Fuddruckers Hamburger Seasoning recipe which you can now mix up at home, and pour into an empty shaker bottle. Sprinkle it onto 1/3- or 1/2-pound ground beef patties just before they cook, then grab some fresh buns in the bakery section of your store. Add your choice of other fresh toppings, and you'll soon have a hamburger clone that tastes just like those served at the more than 230 Fuddruckers.

    Wash down that tasty burger with my recipe for In-N-Out Burger Vanilla Shake.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 4)
    Chili's Firecracker Tilapia

    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: 4.75 (votes: 8)
    Bonefish Grill Saucy Shrimp

    Menu Description: "Wild gulf shrimp sauteed in a Lime Tomato Garlic sauce with Kalamata olives and Feta cheese."

    Restaurateurs Tim Curci and Chris Parker opened the first Bonefish Grill in St. Petersburg, Florida in 2000, and, with at least eight species of fresh oak-grilled fish to choose from on any given day, the chain has since exploded to over 100 units in 24 states. Yes, the fish is very good, and the oak grill is a nice touch, but you should also know that this is a restaurant that likes to have fun with sauces. This appetizer clone is a good example of that. The tartness of the lime works beautifully with the sweetness of the sundried tomato to create a scampi sauce unlike any you may have tasted before. Lay this simple dish on the troops before your main course and you will be tonight's kitchen hero.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.71 (votes: 24)
    Bonefish Grill Bang Bang Shrimp

    Menu Description: "Tender, crispy wild gulf shrimp tossed in a creamy, spicy sauce."

    Bonefish Grill proudly refers to this appetizer as the "house specialty." And why not, it's an attractive dish with bang-up flavor, especially if you like your food on the spicy side. The heat in this Bang Bang Shrimp recipe comes from the secret sauce blend that's flavored with chili garlic sauce, also known as sambal. You can find this bright red sauce where the Asian foods in your market—and while you're there, pick up some rice vinegar. Once the sauce is made, you coat the shrimp in a simple seasoned breading, fry them to a nice golden brown, toss them gently in the sauce, and then serve them up on a bed of mixed greens to hungry folks who, hopefully, have a cool drink nearby to mellow the sting.

    You might also like my recipes for Bonefish Grill's Saucy Shrimp and Citrus Herb Vinaigrette

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 9)
    T.G.I. Friday's Crispy Green Bean Fries

    Menu Description: "Crunchy and crisp battered green beans with a cool creamy Cucumber-Wasabi Ranch dip."

    T.G.I. Friday's new finger food offering might just make you forget about French fries. At least for a little while. Flavorful green beans are coated with tasty breadcrumbs, then fried to a golden brown, and served with a side of creamy wasabi dipping sauce. This item has quickly become the top seller on the chain's new appetizer menu as Friday's becomes the first major casual restaurant to introduce a dish that has been popular for several years at upscale chains.

    Creating a home version isn't just a matter of breading and frying fresh green beans. My first attempts using a breading technique employed for perfect onion rings produced beautiful looking fried beans, but they were undercooked and had an overwhelming green bean flavor that was absent from the Friday's version. So, I had to figure out a good way to get the green bean-ness out of there. After a few tests that included steaming, baking, and boiling, I finally settled on blanching the beans in a flavorful broth. The secret technique, which you'll find here, tenderizes the beans while injecting pleasant flavor that closely resembles the Friday's favorite.

    Click here for more T.G.I. Friday's copycat recipes. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.28 (votes: 25)
    Wienerschnitzel Chili Sauce

    The real version of this chili sauce comes to each Wienerschnitzel unit as concentrated brown goo in big 6-pound, 12-ounce cans. After adding 64 ounces of water and 15 chopped hamburger patties the stuff is transformed into the familiar thick and spicy chili sauce dolloped over hot dogs and French fries at America's largest hot dog chain. The proper proportion of spices, tomato paste, and meat is crucial; but the real challenge in creating my Wienerschnitzel chili recipe is finding a common grocery store equivalent for modified food starch that's used in the real chili sauce as a thickener. After a couple days in the underground lab with Starbucks lattes on intravenous drip, I came out, squinting at the bright sunshine, with a solution to the chili conundrum. This secret combination of cornstarch and Wondra flour and plenty of salt and chili powder makes a chili sauce that says nothing but "Wienerschnitzel" all over it.

    Now, what incredible side dish will you make?

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.67 (votes: 6)
    T.G.I. Friday's Potato Skins

    Menu Description: "Loaded with cheddar cheese and bacon. Served with sour cream and chives."

    Perfume salesman Alan Stillman was a single guy in New York City in 1965, looking for a way to meet women who lived in his neighborhood. He figured out a way to get their attention: buy a broken-down beer joint in the area, jazz it up, and call it "The T.G.I.F." to attract the career crowd. Within a week, police had barricaded the area to control crowds flocking to Alan's new restaurant. The restaurant made $1 million in its first year—a lot of dough back then. Soon restaurateurs across the country were imitating the concept.

    In 1974 T.G.I. Friday's invented an appetizer that would also be copied by many in the following years. Potato skins are still the most popular item on the T.G.I. Friday's menu, with nearly 4 million orders served every year. The recipe has the added benefit of providing you with leftover baked potato ready for mashing.

    T.G.I Friday's has several popular dishes. See if I cloned your favorites here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 4.60 (votes: 10)
    Great American Cookies Snickerdoodles

    Rather than trying to beat the competitors—especially if they have an exceptional product—Mrs. Fields Famous Brands throws cash at 'em. With the acquisition of Great American Cookies in 1998 by the company that made chewy mall cookies big business, Mrs. Fields is now peddling her baked wares in more than 90 percent of the premier shopping malls in the United States. That's how you make some serious dough. One of the all-time favorite cookies you can grab at any of the 364 Great American Cookies outlets is the classic snickerdoodle. Rolled in cinnamon and sugar, it's soft and chewy and will seem to be undercooked when you take it out of the oven. When it cools it should be gooey, yet firm in the middle. Just a couple bites should make you wonder: "Got milk?!" 

    Check out my recipe for Great American White Chunk Macadamia cookies here

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Ragu Pasta Sauces

    It's America's most popular pasta sauce, and now you can whip up clones of two varieties at home at a fraction of the cost. Add a few ingredients to a large can of tomato sauce and get on with the simmering. These recipes duplicate the traditional "Meat" variety of the sauce and the newer "Chunky Garden Style" version with tomato, basil, and Italian cheese. Feel free to doctor these sauces up with your own creative additions (sliced mushrooms, fresh garlic, etc.) just as many do with the real Ragu.

    Fans of Rao's marinara sauce can try my copycat recipe here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 3.60 (votes: 5)
    Popeyes Buttermilk Biscuits

    In 2007 America's number one Cajun-style restaurant celebrated its 35th birthday with 1,583 stores worldwide. But Popeyes didn't start out with the name that most people associate with a certain spinach-eating cartoon character. When Al Copeland opened his first Southern-fried chicken stand in New Orleans in 1972, it was called Chicken On The Run. The name was later changed to Popeyes after Gene Hackman's character in the movie The French Connection. In addition to great spicy fried chicken, Popeyes serves up wonderful Southern-style buttermilk biscuits that we can now easily duplicate to serve with a variety of home cooked meals. The secret is to cut cold butter into the mix with a pastry knife so that the biscuits turn out flaky and tender just like the originals.

    Source: "Top Secret Recipes Unlocked" by Todd Wilbur.

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  • Score: 4.50 (votes: 2)
    Old Bay Seasoning

    With spice grinder in hand, Gustav Brunn traveled to America from Germany, and settled down in Baltimore on the Chesapeake Bay, where steamed crabs are a staple. Gustav began grinding. In 1939, after trying many different combinations, Gustav found just the right mix for a top secret blend of spices that would be the most-used seasoning on steamed crabs, shrimp, lobster, and other tasty seafood dishes for generations to come. But McCormick & Co., which purchased Old Bay in 1990, insists that the celery salt based blend is not just for seafood. You can also use the seasoning on chicken, French fries, popcorn, baked potatoes, deviled eggs, hamburgers, and even pizza.

    Try your homemade Old Bay on my recipe for jumbo lump crab cakes from Joe's Stone Crab. 

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 3)
    Top Secret Restaurant Recipes

    Exclusive signed copy. It's no longer necessary to stand in line for a table at T.G.I. Friday's or Red Lobster, Olive Garden or Outback. You can make the menu items you love right at home—with ingredients from your local supermarket. Included in this book are some of the best-kept restaurant secrets that let you eat in with the great taste of eating out!

    In this unique cookbook Todd Wilbur re-creates more than 100 signature dishes from America's most popular chain restaurants—including such hot theme eateries as the Hard Rock Cafe and Planet Hollywood.

    Wilbur's easy-to-make knock-offs, the product of years of research, are indiscernible from the originals—and the most ingenious way we know of to cut down on the cost of eating out. But watch out, once you start cooking, people may start calling for reservations at your dinner table!

    Find out how to make home versions of Applebees Oriental Chicken Salad, Benihana Hibachi Chicken & Steak, California Pizza Kitchen BBQ Chicken Pizza, The Cheesecake Factory Cajun Jambalaya Pasta, Chi-Chi's Sweet Corn Cake, Cracker Barrel Hash Brown Casserole, Hard Rock Cafe Famous Baby Rock Watermelon Ribs, Hooters Buffalo Wings, Marie Callenders Famous Golden Cornbread, Olive Garden Hot Artichoke-Spinach Dip, Outback Steakhouse Alice Springs Chicken, Pizza Hut Original Stuffed Crust Pizza, Planet Hollywood Chicken Crunch, Ruth's Chris Creamed Spinach, T.G.I. Friday's Potato Skins, and many more.

    Other books you may like: Top Secret Restaurant Recipes 2 and Top Secret Restaurant Recipes 3.

    Contents
    Applebee's Club House Grill
    Applebee's Oriental Chicken Salad
    Applebee's Pizza Sticks
    Applebee's Quesadillas
    Applebee's Tijuana "Philly" Steak Sandwich
    Benihana Hibachi Chicken
    Benihana Hibachi Steak
    Benihana Mustard Dipping Sauce
    Benihana Ginger Dipping Sauce
    Benihana Japanese Fried rice
    Bennigan's Buffalo Chicken Sandwich
    Bennigan's California Turkey Sandwich
    Bennigan's Cookie Mountain Sundae
    Big Boy Cream of Broccoli Soup
    Big Boy Original Double-Decker Hamburger Classic
    Big Boy Club Sandwich
    California Pizza Kitchen Original BBQ Chicken Pizza
    California Pizza Kitchen Thai Chicken Pizza
    California Pizza Kitchen Southwestern Burrito Pizza
    Cheesecake Factory Bruschetta
    Cheesecake Factory Avocado Eggrolls
    Cheesecake Factory Cajun Jambalaya Pasta
    Cheesecake Factory Pumpkin Cheesecake
    Cheesecake Factory Key Lime Cheesecake
    Chi-Chi's Beef Nachos Grande
    Chi-Chi's Chicken Nachos Grande
    Chi-Chi's Sweet Corn Cake
    Chi-Chi's Twice Grilled Barbecue Burrito
    Chi-Chi's "Fried" Ice Cream
    Chili's Grilled Caribbean Salad
    Chili's Fajitas for Two
    Chili's Peanut Butter Cheesecake
    Cracker Barrel Hash Brown Casserole
    Cracker Barrel Eggs-in-the-Basket
    Cracker Barrel Chicken & Dumplins
    Denny's Scram Slam
    Denny's Moons Over My Hammy
    Denny's The Super Bird
    Dive! Carrot Chips
    Dive! Sicilian Sub Rosa
    Dive! Brick Oven Mushroom & Turkey Cheese Sub
    Dive! S'mores
    Hard Rock Cafe Filet Steak Sandwich
    Hard Rock Cafe Grilled Vegetable Sandwich
    Hard Rock Cafe Famous Baby Rock Watermelon Ribs
    Hard Rock Cafe Orange Freeze
    Hooters Buffalo Chicken Wings
    Hooters Buffalo Shrimp
    Hooters Pasta Salad
    Houlihan's Houli Fruit Fizz
    Houlihan's 'Shrooms
    Houlihan's Smashed Potatoes
    IHOP Banana Nut Pancakes
    IHOP Cheese Blintz
    IHOP Fajita Omelette
    IHOP French Toast
    Lone Star Steakhouse & Saloon Amarillo Cheese Fries
    Lone Star Steakhouse & Saloon Black Bean Soup
    Lone Star Steakhouse & Saloon Texas Rice
    Lone Star Steakhouse & Saloon Sweet Bourbon Salmon
    Marie Callender's Famous Golden Cornbread
    Marie Callender's Chicken Pot Pie
    Marie Callender's Banana Cream Pie
    Olive Garden Italian Salad Dressing
    Olive Garden Hot Artichoke-Spinach Dip
    Olive Garden Toscana Soup
    Olive Garden Alfredo Pasta
    Outback Steakhouse Bloomin' Onion
    Outback Steakhouse Gold Coast Coconut Shrimp
    Outback Steakhouse Walkabout Soup
    Outback Steakhouse Alice Springs Chicken
    Perkins Family Restaurants Potato Pancakes
    Perkins Family Restaurants Granny's Country Omelette
    Perkins Family Restaurants Country Club Omelette
    Pizza Hut Original Stuffed Crust Pizza
    Pizza Hut Pepperoni & Cheese Stuffed Crust Pizza
    Pizza Hut TripleDecker Pizza
    Planet Hollywood Pizza Bread
    Planet Hollywood Chicken Crunch
    Planet Hollywood Pot Stickers
    Red Lobster Broiled Lobster
    Red Lobster Broiled Bacon-Wrapped Scallops
    Red Lobster Grilled Scallop & Bacon Skewers
    Red Lobster Stuffed Shrimp
    Red Lobster Stuffed Mushrooms
    Red Robin No-Fire Peppers
    Red Robin BBQ Chicken Salad Red Robin Mountain High Mudd Pie
    Ruby Tuesday Potato Cheese Soup
    Ruby Tuesday Smokey Mountain Chicken
    Ruby Tuesday Sonora Chicken Pasta
    Ruby Tuesday Strawberry Tallcake for Two
    Ruth's Chris Steak House Barbecued Shrimp
    Ruth's Chris Steak House Petite Filet
    Ruth's Chris Steak House Creamed Spinach
    Ruth's Chris Steak House Potatoes Au Gratin
    Shoney's Country Fried Steak
    Shoney's Slow-Cooked Pot Roast
    Shoney's Hot Fudge Cake
    Sizzler Cheese Toast
    Sizzler Chicken Club Sandwich
    Sizzler Southern Fried Shrimp
    Stuart Anderson's Black Angus Cheese Garlic Bread
    Stuart Anderson's Black Angus Western T-bone
    Stuart Anderson's Black Angus Whiskey Pepper Steak
    T.G.I. Friday's Potato Skins
    T.G.I. Friday's Nine-Layer Dip
    T.G.I. Friday's California Chargrilled Turkey Sandwich
    T.G.I. Friday's Spicy Cajun Chicken Pasta
    T.G.I. Friday's Friday's Smoothies--Gold Medalist
    T.G.I. Friday's Friday's Smoothies--Tropical Runner
    Tony Roma's World Famous Ribs
    Tony Roma's Original Baby Backs
    Tony Roma's Carolina Honeys
    Tony Roma's Red Hots
    Western Sizzlin' "Teriyaki" Chicken Breast

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  • Score: 4.75 (votes: 4)
    Even More Top Secret Recipes

    Sold out until 7/11/22!

    Exclusive signed copy. Ever wonder what makes McDonald's Special Sauce so special, or puts the supreme in a Taco Bell Burrito Supreme, or makes Newman's Own Creamy Caesar Dressing so darn good? 

    This cookbook includes all the step-by-step instructions for making your own professional quality clones. With a dash of spicy humor, a spoonful of food facts, and a hearty serving of culinary curiosity, Todd Wilbur serves up another batch of America's favorite recipes. Todd puts his sleuthing taste buds to work to bring us over 85 amazing new clones in Even More Top Secret Recipes.

    Armed with his recipes and blueprints, you can now duplicate your favorite brand-name food, from famous hamburgers to candy bars and snack cakes, right in your own kitchen without spending a lot of dough. Discover how to make your own versions of KFC Extra Crispy Chicken, Girl Scout Cookies Thin Mints, Kraft Stove Top Stuffing, McDonald's French Fries, Panda Express Mandarin Chicken, Wendy's Spicy Chicken Fillet Sandwich, Cadbury Creme Egg, Boston Market Meatloaf, Cinnabon CinnabonStix, Hot Dog On A Stick Hot Dog, Drake's Devil Dogs, Nestle Baby Ruth, and many, many more!

    Other books you may like: Top Secret Recipes Unlocked, Top Secret Restaurant Recipes 3

    Contents
    Arby's Bronco Berry Sauce
    Auntie Anne's Pretzels
    Baskin-Robbins Ice Cream Cake
    Boston Market Meatloaf
    Bull's-Eye Original BBQ Sauce
    Burger King Big King
    Burger King BK Broiler
    Burger King Breakfast Sandwich--Biscuit Sandwich
    Burger King Breakfast Sandwich--Croissan'wich
    Cadbury's Creme Egg
    Carl's Jr. Bacon Swiss Crispy Chicken Sandwich
    Carl's Jr. Ranch Crispy Chicken Sandwich
    Chef Paul Prudhomme's Poultry Magic
    Cinnabon Cinnabonstix
    Dolly Madison Zingers (Devil's Food)
    Doubletree Chocolate Chip Cookies
    Drake's Devil Dogs
    Emeril's Original Essence
    Fatburger Original Burger
    French's Classic Yellow Mustard
    Girl  Scout Cookies Shortbread
    Girl Scout Cookies Thin Mints
    Good Seasons Italian Salad Dressing Mix
    Grandma's Cookies Oatmeal Raisin Big Cookie
    Grandma's Cookies Peanut Butter Big Cookie
    Great American Cookies Snickerdoodles
    Great American Cookies White Chunk Macadamia
    Heinz 57 Sauce
    Heinz Ketchup
    Hershey's Payday Candy Bar
    Honeybaked Ham Glaze
    Hot Dog On A Stick
    K.C. Masterpiece Original BBQ Sauce
    Kellogg's Cocoa Rice Krispies treats
    Kellogg's Peanut Butter Chocolate Rice Krispies Treats
    Kenny Rogers Roasters Corn Muffins
    KFC BBQ Baked Beans
    KFC Extra Crispy Chicken
    KFC Honey BBQ Wings
    KFC Macaroni & Cheese
    KFC Mashed Potatoes & Gravy
    KFC Potato Salad
    Kraft Deluxe Macaroni & Cheese
    Kraft Shake  'N Bake
    Kraft Stove Top Stuffing
    Kraft Thousand Island Dressing
    Lawry's Seasoned Salt
    Lawry's Taco Spices & Seasoning
    Little Debbie Oatmeal Creme Pies
    McDonald's Arch Deluxe
    McDonald's BigXtra
    McDonald's Biscuits
    McDonald's Breakfast Bagel Sandwich--Ham & Egg
    McDonald's Breakfast Bagel Sandwich--Steak & Egg
    McDonald's Breakfast Bagel Sandwich--Spanish Omelet
    McDonald's Breakfast Burrito
    McDonald's French Fries
    McDonald's Hot Mustard Sauce
    McDonald's Special Sauce
    McDonald's Sweet & Sour Dipping Sauce
    McDonald's Yogurt Parfait
    Mrs. Dash Salt-Free Seasoning Blend
    Nabisco Cheese Nips
    Nabisco Nilla Wafers
    Nestle Baby Ruth Candy Bar
    Newman's Own Creamy Caesar Dressing
    Pace Picante Sauce
    Panda Express Mandarin Chicken
    Panda Express Orange Flavored Chicken
    Papa John's Dipping Sauces--Special Garlic Sauce
    Papa John's Dipping Sauces--Cheese Sauce
    Papa John's Dipping Sauces--Pizza Sauce
    Pepperidge Farm Ginger Man Cookies
    Progresso Italian-Style Bread Crumbs
    Sabrett Onions In Sauce
    Schilling Salad Supreme
    Sunshine Lemon Coolers
    Taco Bell Burrito Supreme
    Taco Bell Chicken Fajita Seasoning Mix
    Taco Bell Fire Border Sauce
    Taco Bell Mexican Pizza
    Taco Bell Soft Taco
    Taco Bell Taco Seasoning Mix
    Tommy's Original World-Famous Hamburgers
    Wendy's Chicken Caesar Fresh Stuffed Pita
    Wendy's Classic Greek Fresh Stuffed Pita
    Wendy's Spicy Chicken Fillet Sandwich
    Wienerschnitzel Chili Sauce

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    • 10% off
  • Score: 5.00 (votes: 8)
    McDonald's Tangy Honey Mustard

    One of the tastiest dipping sauces that you can choose with your order of Chicken McNuggets is this sweet-and-sour creamy Dijon mustard. No longer shall you find it necessary to beg for extra packets of this sauce with your next box of cluck chunks. Now, with just four ingredients, you can from this day forward mix up the stuff at home anytime you want to use it as a spread on savory sandwiches (great with ham!) or as a dipping sauce for your own home-cooked nuggets or chicken strips.

    Check out my recipes for McDonald's hot mustard, sweet and sour, sweet chili, and Szechuan sauces. 

    Source: Top Secret Recipes Unlocked 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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