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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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    Score: 5.00. Votes: 1

    When I checked out the ingredients for the Banana Nut Bread Loaf--the most popular baked item at Bob Evans Farms—I was surprised to discover that the banana bread has very little real banana in it. In fact, banana is the second to last ingredient, just before water. Apparently the banana taste in the loaf comes mostly from artificial banana flavoring. But I have to assume that there was once a time when these delicious loaves were made with more real banana, and with real butter instead of the less expensive margarine that is used in the loaves today. So that is how I crafted my clone. This recipe below calls for old-school wholesome ingredients, and it produces a moist, delicious banana bread loaf that tastes like the real thing—and maybe even a little bit better. So, if you like Bob Evans Banana Nut Bread Loaf, you're gonna lose your mind over this new recipe hack.

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    For years now I've been on the lookout for a great chain restaurant crème brulee to clone for one of my books, but I hadn't located a really fantastic formula to hack until I tried this one. The Capital Grille's Classic Crème Brulee is a perfect blend of sweet and creamy with amazing flavor that comes from real vanilla bean. If you want an easy dessert to impress that you can prepare a day or two in advance of the sit-down, this is your recipe. When it comes time to serve the brulee, sprinkle each serving with a little white sugar and caramelize it with a small chef's torch (if you don't already have one, you can find them online or at kitchen stores for around 15 bucks). Add a garnish of fresh seasonal berries plus a sprig of mint, and serve up the goodness.

    Source: Top Secret Recipes Step-by-Step by Todd Wilbur.

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    The Margarita Presidente is Chili's fancy designer libation made from Sauza Conmemorativo, Cointreau, and Presidente brandy. It's served up in a salt-rimmed martini glass along with additional servings in a shaker on the side. The drink comes highly recommended by the dozens of placards and signs dangling from rafters overhead in Chili's bar. I do concur.

    This clone recipe should fill your glass around three times, and your head with many happy thoughts.

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

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    Bars across the country are finding clever new ways to use the growing number of flavor-infused vodkas. Here's one simple, delicious example.

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

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    It's like eating a key lime pie, except there's no crust, it looks like a martini, and you're drinking it. For the whipped cream in this recipe be sure to use the canned kind with a nozzle top. Estimate about a cup's worth into the shaker with everything else and shake it up real good.

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

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    This drink is named after the bartender who invented it over nine years ago: Mr. Jeff Wiley, of the Redondo Beach, California, Cheesecake Factory. He's still there inventing killer drinks, but none have been as successful as this cocktail, which is currently one of the top five best-selling drinks at the chain.

    If you don't want to make lemonade from scratch and want something that tastes similar to the stuff used at the Factory, pick up Country Time lemonade. If you've got time to take the fresh-sqeezed route, check out  Hot Dog On A Stick Muscle Beach Lemonade or Minute Maid All Natural Lemonade.

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

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    If you want to enjoy a really good margarita get to a Mexican food chain and order it "on the rocks." The rocks versions are usually made with top shelf tequilas, rather than the cheaper stuff found in the slushy blended kind. Create your next margarita masterpiece with this bright blue dazzler.

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

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    This cocktail requires a homemade mai tai mix which should tell you from the start that it's going to be good. Of course you can go the lazy route and use a pre-made mixer, like the one made by Mr. & Mrs. T. But I've got to say, there's nothing like the smooth, fruity taste that comes from the homemade fresh stuff. If you want to serve your guests a masterful mai tai, take the time to really make it rock.

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

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    Score: 5.00. Votes: 1

    When 20-year old Rocky Aoki came to New York City from Japan with his wrestling team in 1959 he was convinced it was the land of opportunity. Just five years later he used $10,000 he had saved plus another $20,000 that he borrowed to open a Benihana steakhouse on the West Side of Manhattan. His concept of bringing the chefs out from the back of the kitchen to prepare the food in front of customers on a specially designed hibachi grill was groundbreaking. The restaurant was such a smashing success that it paid for itself within 6 months. 

    The most popular items at the restaurant are the Hibachi Chicken and Hibachi Steak, which are prepared at your table on an open hibachi grill. But, since most home kitchens are not fitted with an hibachi grill, you'll have to improvise. You will likely have to use two pans for this Benihana hibachi chicken and steak recipe; one for the meat and mushrooms, and the other for the remaining vegetables. And since many of today's cooking surfaces are coated with scratchable, nonstick coatings, we won't be slicing the meat and vegetables while they are sizzling on the hot cooking surface as the Benihana chefs do.

    Grab my clone recipes for the Ginger and Mustard Dipping Sauces here

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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