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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: 4

    Menu Description: "Two scrambled eggs, seasoned sausage, crispy bacon, shaved ham, mayonnaise and American cheese grilled on potato bread with a maple spice spread."

    After a successful Super Bowl promotion when Denny's gave away over 2 million Grand Slam Breakfast platters in February 2009, the chain revealed its next generous publicity stunt the following April by offering a free serving of its new Grand Slamwich with every purchase of a Grand Slam Breakfast. This entire breakfast-in-a-sandwich features everything you'd want in a hearty day starter including 2 eggs, bacon, sausage, ham, and cheese, all on potato bread. It seems that the taste buds of Denny's corporate chefs were influenced by the maple-flavored buns used on McDonald's McGriddle sandwich when they got the idea to brush the bread on each Grand Slamwich with a maple-infused buttery spread. Regardless of the inspiration, the Denny's Grand Slamwich recipe works great, and now you can make it at home anytime you like.
     
    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Menu Description: "Nacho Ordinary Burger! Shredded lettuce, tortilla strips, chili queso and green onions. Served open faced w/sour cream, guacamole, jalapenos and pico de gallo."

    This hack includes recipes for popular garnishes and sides offered at Chili's: Chili's Chili Queso, Chili's Pico de Gallo, and Chili's Guacamole. Now, in this one recipe, you'll learn how to clone all three components from scratch. You then pile everything on a hamburger with some jalapenos, crunchy tortilla chips and chopped green onion, and serve it open-faced with extra guacamole and queso on the side. 

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 3.67. Votes: 6

    Menu Description: "1/4 pound of 100% pure beef in two patties with American cheese, crisp lettuce and our special sauce on a sesame seed bun."

    Bob Wian's little ten-stool diner, Bob's Pantry, was in business only a short time in Glendale, California, before establishing a following of regular customers—among them the band members from Chuck Fosters Orchestra. One February night in 1937, the band came by after a gig as they often did to order a round of burgers. In a playful mood, bass player Stewie Strange sat down on a stool and uttered, "How about something different for a change, Bob?" Bob thought it might be funny to play along and serve up Stewie a burger he could barely get his mouth around. So Bob cut a bun into three slices, rather than the usual two, and stacked on two hamburger patties along with lettuce, cheese, and his special sauce. When Stewie tasted the huge sandwich and loved it, every band member wanted his own!

    Just a few days later, a plump little six-year old named Richard Woodruff came into the diner and charmed Bob into letting him do odd jobs in exchange for a burger or two. He often wore baggie overalls and had an appetite that forced the affectionate nickname "Fat Boy". Bob thought it was the perfect name for his new burger, except the name was already being used as a trademark for another product. So the name of the new burger, along with Bob's booming chain of restaurants, was changed to "Big Boy." The company's tradename Big Boy character is from a cartoonists napkin sketch of "fat boy," little Richard Woodruff.

    The Big Boy hamburger was the first of the double-decker hamburgers. McDonald's Big Mac, the world's best-known burger that came more than 30 years later, was inspired by Bob Wian's original creation. See if you can get your mouth around it. 

    Check out my other Big Boy copycat recipes here

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.75. Votes: 4

    Menu Description: "Our most popular dish! Shrimp and Chicken Sauteed with Onions, Peppers and Tomatoes in a Very Spicy Cajun Sauce. All on top of Fresh Fettuccine."

    The Cheesecake Factory's founder, David Overton, says it was his unfamiliarity with the restaurant business that contributed to the company's success. In an interview with Nation's Restaurant News David says, "We did not know anything about running restaurants. We just knew that people valued fresh foods. In some ways our naivete helped us because we didn't know what you are not supposed to do."

    I think we all know it helps to serve good food and that's an area in which the Cheesecake Factory excels. The pastas and salads top the list of big sellers, but it's the Cajun Jambalaya Pasta that holds the pole position, according to the menu description of this dish. Jambalaya is a spicy Creole dish that usually combines a variety of ingredients including tomatoes, onions, peppers, and some type of meat with rice. Rather than the traditional rice, the Cheesecake Factory has designed its version to include two types of fettuccine—an attractive mix of standard white noodles and spinach-flavored noodles. 

    This recipe makes 2 huge portions, like those served in the restaurant. It's probably enough food for a family of four.

    Now, how about dessert? Find my copycat recipes for Cheesecake Factory's signature  cheesecakes here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 3.50. Votes: 2

    Menu Description: "Our original recipe of Tuscan white beans pureed with sesame, garlic, lemon, and spices. Garnished with fresh Roma tomatoes, basil, and garlic. Served with warm pizza-pita bread."

    The traditional dish of Tuscan white beans is usually made from dried cannellini beans or great Northern beans that are soaked overnight in water and then cooked until tender with olive oil, garlic and sage. But there's no need to wait through such a time-consuming process if we can simply use already tender canned beans found in any market. Look for white beans or the slightly larger great Northern beans and strain off the liquid, but don't throw that liquid away! you'll need a little of it to add to the food processor along with the other ingredients, including sesame tahini which can be found in most markets where the international foods are stocked or in specialty stores such as Whole Foods. 

    Nutrition Facts
    Serving size–2 tablespoons
    Total servings–14
    Calories per serving–60
    Fat per serving–4.3g 

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

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    The rums, Cointreau, and juices create an island flavor that anyone will love. This drink is named after its tendency to leave you passed out on the beach before applying sunscreen.

    Get your drink on with more famous cocktail recipes here.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    Here's a refreshing warm weather (or any weather!) cocktail that’s considered one of Cheddar's signature drinks. It's served in a huge 18-ounce schooner glass, but you can use any glass that will hold 18-ounces of liquid goodness. For the strawberries, find them in the freezer section and get kind that are frozen in sweet syrup, and let them thaw out before you measure. Be sure to include lots of the syrup when you measure the strawberries to help mellow the tart juice from the two lemon wedges.  

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    Score: 4.25. Votes: 12

    This is a simple fast food sandwich to clone, and it's one of my favorites to make at home. This sandwich has been around since March of 1991, and has been a popular choice at Carl's Jr. outlets dotting the western United States. Chicken fillets are marinated in teriyaki sauce and grilled. The chicken is then stacked on a whole wheat bun along with American cheese, lettuce, mild green chili peppers and a spicy southwestern-style spread. If you're looking to fire up the barbecue for a little chicken grilling, give this sandwich a go and bring a surprise to the table.

    Source: More Top Secret Recipes by Todd Wilbur.

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    Score: 4.14. Votes: 14

    Menu Description: "This succulent 10 oz. steak is jazzed up with Cajun spices and served with sauteed onions, mushrooms, garlic mashed potatoes and garlic toast."

    This Cajun-style dish is named after the famous street in the French Quarter in New Orleans, so you won't need any booze for this recipe unless it's for you to drink while you're making it. Plan to make this dish 12 to 24 hours in advance, so the steaks have time to soak up the goodness. This marinating time will also give the meat tenderizer a chance to do its thing, but don't go longer than 24 hours or the protein fibers may become so tender that they turn mushy. I used McCormick brand tenderizer, which uses bromelian, a pineapple extract, to tenderize the meat. Lawry's (Adolph's) meat tenderizer, uses papain from papayas, to tenderize the proteins, but this brand also brings other spices into the mix and will alter the flavor of your finished product. Both of these tenderizers contain a lot of salt so we won't need to include salt in the marinade formula. 

    Try my copycat recipe for Applebee's almond rice pilaf as great side-dish.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

     

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    Score: 4.88. Votes: 8

    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.

    Want some more of my Applebee's recipes? I've got a bunch right 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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