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You lucky devil. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home. Get all the best restaurant recipes from Applebee's to El Pollo Loco here. New recipes added every week.

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    Score: 5.00. Votes: 1

    Here's a technique for making flavorful butternut squash that's crazy easy. Most of your time will be spent cutting the squash into 1-inch cubes so that you can steam it. Use a sharp peeler to remove the tough skin, then skip on over to the chopping block (but please, no skipping with a sharp knife). You can alternately use a microwave to cook the squash whole (see Tidbits), although I prefer the texture from good old-fashioned steaming. After the squash is cooked, mash it up, mix in the other ingredients, and you've got a great side that fits right in with many meals, especially spicy dishes. Since this squash comes in varying sizes, you may want to start with just 1/4 teaspoon of salt, give it a taste, then add more as needed.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.40. Votes: 10

    This popular pick from Boston Market may be called a side dish, but it tastes more like dessert. With the brown sugar, cinnamon, and butter in there, and the oatmeal streusel on top, you will be reminded of sweet potato pie; yet the dish goes great alongside meals as varied as low-key chicken dinners or bigger-key holiday banquets. And the great part is, if you're planning to use this for entertaining, you can make everything but the streusel a day ahead so you won't be stressed at crunch time. Just cover the filled baking dish and pop it in the fridge. Take it out a few hours before you plan to bake it so the casserole can come close to room temperature, then you simply top it off with your streusel and pop the whole thing in the oven.

    Check out my other clone recipes for Boston Market favorites here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: "It takes half a day to make this perfect combination of onion, celery, carrot and garlic."

    Before a skilled chef appears tableside to perform his culinary prestidigitation on the hot hibachi grill at Benihana, you're treated to a tasty bowl of chicken broth-based soup with fried onions, sliced mushrooms and green onions floating cheerfully on top. The restaurant menu claims this soup takes a half a day to make, but we can clone it in a fraction of that time using canned chicken broth (I use Swanson brand). This soup works great as a prelude to your favorite Asian dishes or other Benihana clones since it's so light and won't fill up anyone before the main course. I've included a simple technique here for making the breaded fried onions from scratch (for the most accurate clone), but you can skip that step by substituting French's canned French Fried Onions that are sold in most markets.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 14

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

    To reverse-engineer this big-time favorite entree, 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 recreating 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) for this Carrabba's chicken marsala recipe. 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: 4.88. Votes: 16

    Menu Description: "Our famous Original cheesecake recipe! Creamy and light, baked in a graham cracker crust. Our most popular cheesecake!"

    Oscar and Evelyn Overton's wholesale cheesecake company was successful quickly after it first started selling creamy cheesecakes like this clone to restaurant chains in the early 1970's. When some restaurants balked at the prices the company was charging for high-end desserts, Oscar and Evelyn's son David decided it was time to open his own restaurant, offering a wide variety of quality meal choices in huge portions, and, of course, the famous cheesecakes for dessert. Today the chain has over 87 stores across the country, and consistently ranks number one on the list of highest grossing single stores for a U.S. restaurant chain.

    Baking your cheesecakes in a water bath is part of the secret to producing beautiful cheesecakes at home with a texture similar to those sold in the restaurant. The water surrounds your cheesecake to keep it moist as it cooks, and the moisture helps prevent ugly cracking. You'll start the oven very hot for just a short time, then crank it down to finish. I also suggest lining your cheesecake pan with parchment paper to help get the thing out of the pan when it's done without a hassle.

    This recipe is so easy, even a 2-year old can make it. Check out the video

    More amazing Cheesecake Factory copycat recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    This top secret clone of the cheesy appetizer from this 107-unit Mexican food chain is perfect to whip out for your festive fiestas. This recipe will make enough of the spicy cheese concoction for plenty of party time double-dipping. The Anaheim chili has a mild spiciness, so we'll toss a jalapeno in there for extra kick. If you can't find an Anaheim pepper, use any mild green chilies that are available, as long as you get about 1/2 cup of diced pepper in the mix.

    Find more famous dip recipes here.

    Source: Top Secret Restaurant Recipes 2 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.

    Check out my recipe for Chevy's Fresh Salsa here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 3

    Whip out the food processor and fire up the grill because you'll need these essential tools to clone one of the best restaurant salsas in the business. The key to recreating the flavor of the real deal is to fire roast the tomatoes and the jalapenos, and to add a little mesquite-flavored liquid smoke. The restaurant chain uses a mesquite grill, so these steps are crucial to getting the same smoky flavor as the popular restaurant version. Chevys uses chipotle peppers, which are smoked red jalapenos. But unless you grow your own jalapenos, it may be difficult to find the riper red variety in your local supermarket. For this recipe, the green jalapeno peppers will work fine if you can't find the red ones. Adjust the number of jalapenos you use based on the size of the peppers that are available: if you have big jalapenos you need only 6, and you'll need around 10 if your peppers are small.

    Check out my recipes for Chevy's flan, chili con queso, and more here

    Nutrition Facts
    Serving size–2 tablespoons
    Total servings–16
    Calories per serving–10
    Fat per serving–0g

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

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    Score: 4.77. Votes: 26

    This soup happens to be one of Chili's 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.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 4

    Menu Description: "We start with a warm, chewy bar layered with chocolate chips, walnuts and coconut. Topped with vanilla ice cream and drizzled with hot fudge and caramel."

    One thing that makes this dessert special is the way it comes to your table sizzling in a cast iron skillet—just like fajitas. The chocolate chip cookie and graham cracker crust "pie" sits in a hot skillet on top of bubbling cinnamon butter. It's topped with a scoop of vanilla ice cream, and then finished with walnuts, chocolate and caramel syrup. If you're a cloning perfectionist and want to present this dessert exactly like they do at the restaurant, you'll need a small skillet for each serving. Small cast iron skillets are the best, but any 6- or 8-inch saute pan will do fine. Just be sure your pan is real hot to get that same Chili's "sizzle" when you lay in the goodies. If you've got a big crew to feed and don't have enough skillets for each serving, you can add the cinnamon butter to individual serving plates, microwave the plates until the butter melts, then build each serving on the warm plates. It may not have the sizzle of the real thing, but it'll still taste like paradise.

    Now you've got dessert covered, what's for dinner? Try my recipes for famous entrées here. 

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

     

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I'm Todd Wilbur,
Chronic Food Hacker

For 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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