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    Score: 4.83. Votes: 6

    Menu Description: "Dare to indulge with a white chocolate and walnut blondie under a scoop of ice cream and chopped walnuts. Served warm and topped at your table with a rich, sizzling maple butter sauce."

    For Applebee's regulars, this dessert is a hands-down favorite. In a hot skillet comes a delicious slice of white chocolate and walnut cake—it's similar to a brownie in texture topped with a scoop of ice cream and warm maple butter sauce bubbling as it hits the pan. Commence with the salivating. To recreate this pile of pleasure at home you start by making the cake from scratch. For the white chocolate, get a couple of 4-ounce bars or one 8-ounce bar and chop it into chunks. White chocolate chunks work best in this recipe, but you can certainly use white chocolate chips in a pinch. While the blondie cake is baking, whip up the sauce—it will be fluffy at first. When you're ready to serve the dessert, zap the sauce in the microwave until it's hot and creamy. Arrange the decadence in a hot skillet and serve it sizzling to happy, drooling mouths.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.89. Votes: 9

    Menu Description: "Bury your sweet tooth with smooth Kahlua, creamy vanilla ice cream, whipped cream and rich Hershey's chocolate syrup."

    Sure, there's a little Kahlua in there, but this famous Applebee's drink is more dessert than cocktail, really. And the presentation will make you look like a pro because you spiral the chocolate syrup around the inside of the glass before adding the drink. This Applebee's mudslide copycat recipe looks cool and its easy to do...even after you've had a couple. Grab a straw and prepare to crave another when this one's gone. No wonder this drink also comes in a larger size.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.87. Votes: 15

    Menu Description: "A large flour tortilla topped with melted Monterey Jack and cheddar cheeses, grilled chipotle chicken, shredded lettuce and pico de gallo. Rolled, sliced and served with a Mexi-ranch dipping sauce."

    Take Applebee's delicious chicken chipotle fajita recipe, roll it up in a large flour tortilla with lettuce, cheeses and fresh pico de gallo and you've got a meal to wrap your hands around. The Mexi-ranch dipping sauce is the perfect creamy compliment for this recipe and you can use what's left over for a dressing on your next salad. The sauce is actually just a kicked-up ranch dressing recipe that includes a small amount of buttermilk in the ingredients list. But if you don't want to buy a whole carton of buttermilk to use just a tablespoon for this recipe, that's okay. Substitute the regular moo juice you've got sitting in the fridge. For the spicy marinade it's best to use ground chipotle pepper (dried smoked red jalapeno) made by McCormick. If you can't find that stuff, cut the amount in half and use cayenne pepper. For the cheeses, many major brands make a cheddar/Jack blend that will work great here if you'd rather not buy the cheeses separately. That's helpful if you're about to tip the limit for the express lane checkout line.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: "Slices of turkey breast with bacon, tomato, lettuce, mayonnaise, stacked on toasted bread. Served with coleslaw."

    When Bob Wian invented the first Big Boy double-decker hamburger in 1937, his restaurant business went through the roof. Soon a slew of imitators hit the market with their own giant-sized burgers: Bun Boy, Brawney Boy, Super Boy, Yumi Boy, Country Boy, Husky Boy, Hi-Boy, Beefy Boy, Lucky Boy, and many other "Boys" across the burger-crazed country. 

    By 1985 the Big Boy statues had become a common sight in front of hundreds of Bob's restaurants around the country. This was also the year the Marriott Corporation, which had purchased Bob's from retiring Bob Wian in 1967, created a national ballot to decide whether the Big Boy character would stay or go. Thousands of voters elected to keep the tubby little tike, but his days were numbered. In 1992, Marriott chose to sell all of the Bob's Big Boys to an investment group. Those mostly West Coast Big Boys were later converted to Coco's or Carrows restaurants, and there the Big Boy went bye-bye. The Elias Brothers, a Michigan-area franchiser for many years, purchased the Big Boy name from Marriott in 1987, and today is the sole Big Boy franchiser worldwide.

    The Club Sandwich is one of Big Boy's signature sandwiches, and remains one of the most popular items on the menu since it was introduced in the mid-70s.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: "With grilled chicken breast marinated in lime and herbs, Southwestern black beans, fire-roasted mild chilis, sweet white onions and Cheddar cheese. Served with green tomatillo salsa and sour cream."

    Menu Description: "With grilled chicken breast marinated in lime and herbs, Southwestern black beans, fire-roasted mild chilis, sweet white onions and Cheddar cheese. Served with green tomatillo salsa and sour cream."

    California Pizza Kitchen uses imported Italian wood-fired ovens to bake the specialty pizzas. These ovens reach temperatures over 800 degrees F, allowing the pizzas to cook in just three minutes. This technique keeps ingredients from drying out so that the pizzas don't require as much cheese as in traditional recipes. 

    Unfortunately, most of us don't have wood-burning pizza ovens in our kitchens so I have designed these recipes to work in a conventional oven with a minimum of cheese. If you have a pizza stone, use it. If you have a hard time finding tomatillos (they look like small green tomatoes with a thin papery skin and are found in the produce section) you can use canned green salsa. 

    You have the option of using a store-bought crust or instant pizza dough, but I can't say enough about making the dough yourself from the recipe here. You just have to plan ahead, making the dough one day before you plan to bake the pizza. This way the dough will get to rest and will rise slowly in the refrigerator—a great technique the pros use.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.57. Votes: 7

    Menu Description: "Our most popular chicken dish! Sauteed chicken breast topped with fresh asparagus and melted mozzarella cheese, covered with fresh mushroom madeira sauce. Served with mashed potatoes."

    What makes this Cheesecake Factory's "most popular chicken dish" is the sweet madeira wine reduction sauce spooned over the top. Man, I could slurp that stuff straight from a glass. It's that good. And—get this—it's easy. Even though the real stuff appears to include veal stock, we can concoct a great knockoff using canned beef stock. Get sliced mozzarella cheese from your deli section and be sure to pound the chicken breasts very thin using plastic wrap to cover each one before you get medieval on it. Also, in typical Cheesecake Factory style, their entree is huge, including two chicken fillets and a giant pile of mashed potatoes on the side. This Cheesecake Factory Chicken Madeira recipe makes a total of four chicken fillets, which divides into two servings if you're at the restaurant. At home though, this is probably the perfect amount for a tribe of four.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 7

    Menu Description: "Three thick slices grilled golden brown and sprinkled with powdered sugar."

    This popular breakfast choice at America's number one diner chain takes center stage on the cover of the menu. Three slices of thick bread are dipped in a slightly sweet egg batter, browned to perfection and served up with a dusting of powdered sugar, some soft butter and thick maple syrup on the side. Find the thick-sliced Texas toast bread in your bakery, or use any white bread that's sliced around 3/4-inch thick. This Denny's french toast recipe will make enough for two servings of three slices each, and it's the perfect recipe for waking up a special someone with breakfast in bed.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.62. Votes: 90

    Before your meal at the Benihana chain of hibachi grill restaurants you are served a side salad doused in this tangy, slightly sweet, fresh ginger dressing. When spooned over a simple iceberg lettuce salad this easy clone transforms your bowl of greens into a great start for any meal. Making the dressing is as simple as dumping the ingredients into a blender, whizzing it up, and popping it into the cooler to chill. II've seen many attempts to duplicate this coveted formula, but I think the original Benihana ginger salad dressing copycat recipe presented here comes closer to the real thing than any other recipe floating around cyberspace.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 1

    The Applebee's chain is now the worlds largest casual dining restaurant, with over one thousand units in seven countries and forty-eight states. In less than four years, the chain has doubled in size. That's great if you're a restaurant chain, but put enough fat-filled desserts in your belly and you'll double in size, too. That's why we're happy to see items like this one on the menu. It tastes like a decadent, guilty pleasure, but it actually contains only four grams of fat per serving. That's possible because the brownie "pie" is made in a special way using a combination of low-fat and fat-free chocolates, some egg whites, and just a bit of shortening. Grab yourself some fat-free frozen yogurt, and share this one with eight hungry friends.

    Nutrition Facts
    Serving size–1 dessert
    Total servings–9
    Calories per serving–424 
    Fat per serving–4g

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

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    Score: 4.75. Votes: 12

    As the seasons change so does the menu, at this popular 1064-unit casual restaurant chain. You'll find this item in the "Low-Fat and Fabulous" column during the summer months where it's been a favorite since 1997. As with any salad, the waistline violator is the traditionally fat-filled dressing that's drizzled in gobs over the top of very healthy greens. A tablespoon of dressing is usually around 10-12 grams of fat each. So if we can just figure out a cool way to make the dressing fat-free, we're well on our way to making huge salad—four of them to be exact—with only 12 grams of fat on the entire plate. Most of those grams come from the chicken breast, while the crunchy chow mein noodles pick up the rest. Just be sure to plan ahead when you make this one. The chicken should marinate for a few hours if you want it to taste like the original. Get ready for some big, meal-size salads.

    Nutrition Facts
    Serving Size–1 salad
    Total Servings–4
    Calories per serving–575
    Fat per serving–12g

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

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