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Hooters Buffalo Shrimp Low-Fat copycat recipe by Todd Wilbur

Hooters Buffalo Shrimp Low-Fat

Score: 5.00 (votes: 1)
Reviews: 1
  • $0.00
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The Hooters chain continues its rapid expansion across the globe into 39 states and seven countries, including Taiwan, Aruba, Singapore, and Australia. In those 200 or so restaurants, this appetizer has become very popular since it was first introduced in 1995, as a variation on the Buffalo Chicken Wings recipe. Since this shrimp is fried, as are the chicken wings, we must resort to some tricks that will help bring the fat down. We'll bake the shrimp, rather than fry it, and prepare the sauce with a fat-free spread that adds flavor.

Nutrition Facts
Serving size–6 pieces
Total servings–2
Calories per serving–204 (Original–320)
Fat per serving–3g (Original–10g)

Source: Top Secret Recipes Lite by Todd Wilbur.

Get This

_main
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper
  • Canola oil nonstick spray
  • 12 large, uncooked shrimp
  • 1/4 cup Crystal Louisiana Hot Sauce or Frank's Red Hot Cayenne Sauce
  • 1/4 cup Fleischmann's Fat-Free Buttery Spread
  • 1 tablespoon water
Do This

1. Preheat the oven to 450 degrees F.

2. Line a cookie sheet or shallow baking pan with a sheet of aluminum foil or non-stick foil.

3. Make the breading by combining the flour, salt, paprika, and cayenne pepper in a small bowl.

3. Prepare the shrimp by cutting of the entire shell except the last segment and the tailfins. Remove the vein from the back and clean the shrimp. Then, with a paring knife, cut a deeper slice where you removed the vein (down to the tail), so that you can spread the meat open. Be careful not to cut too deep. This will butterfly the shrimp.

5. Spray the foil on the baking sheet with nonstick spray. Roll each of the shrimp in the flour breading mixture. Then arrange them on the baking sheet. Place them on the spread-out, butterfly-cut, meaty part, with the tails sticking up. Spray each shrimp with a coating of nonstick spray, so that the breading is moistened.

6. Bake for 10 to 12 minutes or until the surface of the shrimp becomes light brown. Turn the oven to broil for 4 to 5 minutes, or until the shrimp begin to brown and become crispy.

7. While the shrimp cooks, prepare the sauce by combining the hot sauce with the fat-free butter-flavored spread and a tablespoon of water in a small saucepan over medium/low heat. Cook it until the sauce starts to bubble, stirring occasionally, then reduce the heat to low and cover until the shrimp is ready.

8. When the shrimp is done, remove the pan from the oven, and let the shrimp sit for about a minute. Put all of the shrimp into a plastic container (with a lid), add a generous amount of the sauce, and cover. Gently shake the shrimp until each one is well coated with sauce. Pour the shrimp out onto a plate and serve hot.

Serves 2 as an appetizer.

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Reviews
felinesix
Sep 5, 2018, 10:46
This was delicious! And addictive. Thinned out the hot sauce a bit because I like a kick but not pure fire. Highly recommend!

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    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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  • Score: 5.00 (votes: 1)
    KFC (Kentucky Fried Chicken) Potato Wedges

    “Don’t call them fries,” says KFC about its popular side made with sliced, skin-on russet potatoes. What sets these potatoes apart from all the others is the secret breading made with a similar seasoning blend to the one used for Colonel's Original Recipe Fried Chicken. To achieve the proper crispiness, the potatoes are par-fried, frozen, then fried again until golden brown.

    One important ingredient that completes the flavor is MSG. Monosodium glutamate is a food additive derived from glutamic acid, which is an important amino acid found in abundance in nature, food, and in you right now. Over the last 60 years of study and use, MSG has not only been found harmless in normal amounts, but tests have shown glutamate to be a chemical messenger that benefits gut health, immunity, and brain functions such as memory and learning. In addition to all of that, it imparts a unique savoriness that enhances flavors in other ingredients and makes your food taste amazing. Using MSG in your food is, literally, smart cooking.

    Another important ingredient is ground Tellicherry black pepper, a select black pepper from India. Winston Shelton, a friend of Harland Sanders who invented the first high-volume pressure fryers for KFC, confirmed this. Shelton recalled seeing the ingredient when Sanders showed him the secret formula for the fried chicken seasoning he had scribbled on a piece of paper.

    While we were shooting the first episode of my TV Show, Top Secret Recipe, Winston pulled me aside and whispered to me that Tellicherry pepper is crucial to creating the unique KFC aftertaste. It was a great tip, and fortunately, we caught that moment on camera and you can see it in the show. Later, I conducted a side-by-side taste test with common black pepper and Tellicherry black pepper and discovered Winston was right. If you want the best taste for your copycat KFC Potato Wedges, you'll need Tellicherry pepper, which you can find online and in some food stores. Be sure to grind it fine before using it.

    For my KFC Potato Wedges recipe, just two russet potatoes are all it takes to make the equivalent of a large serving of fried potato wedges, which will be enough for at least four people.

    Get more of my KFC copycat recipes here.

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  • Score: 5.00 (votes: 3)
    Pei Wei Wei Better Orange Chicken

    This 220-unit downscaled version of P.F. Chang’s China Bistro targets the lunch crowd with a smaller menu that features bento boxes, bowls, and small plates. Obviously, a clone is needed for this one, stat.

    The name “Wei Better Orange Chicken” is a competitive callout to Panda Express's signature orange chicken, which is made with pre-breaded and frozen chicken. Pei Wei claims its orange chicken is prepared each day from scratch with chicken that is never frozen, so we’ll craft our clone the same way. But rather than assemble the dish in a wok over a high-flame fast stove like they do at the restaurant, we’ll prepare the sauce and chicken separately, then toss them with fresh orange wedges just before serving.

    By the way, Pei Wei Better Orange Chicken goes very well with white or brown rice, so don’t forget to make some.

    This recipe was our #4 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Chipotle Mexican Grill Carnitas (#5).

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  • Score: 5.00 (votes: 1)
    Olive Garden Stuffed Chicken Marsala

    Menu Description: “Creamy marsala wine sauce with mushrooms over grilled chicken breasts, stuffed with Italian cheeses and sundried tomatoes. Served with garlic mashed potatoes.”

    My Olive Garden Stuffed Chicken Marsala recipe includes a marsala sauce that even marsala sauce haters will like. My wife is one of those haters, but when she tried this sauce, her eyes lit up, and she begged for more. That’s great, now I won’t have to eat alone.

    Not only is Olive Garden's delicious marsala sauce hacked here (and it’s easy to make), you’ll also get the copycat recipe for the chain's awesome Italian cheese stuffing that goes between the two pan-cooked chicken fillets. Build it, sauce it, serve it. The presentation is awesome, and the flavor will soothe your soul.

    Try this dish paired with my recent clone of Olive Garden’s Garlic Mashed Potatoes for the complete Olive Garden Stuffed Chicken Marsala experience.

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  • Not rated yet
    Melting Pot Coq Au Vin Fondue

    Re-creating the signature cooking style at the country's most famous fondue chain required hacking the flavorful simmering broth in which all the proteins and vegetables are cooked. This was tricky since only some of the prep is performed tableside at the restaurant.

    When a server brought the warm broth to my table, it was already seasoned with a few mystery ingredients. The pot was left alone to heat up on the center burner, which was the perfect time for me to scoop out ½ cup of the liquid and seal it up in a small jar to take back to the lab for further analysis. When the server came back to the table after five minutes, she added a few more ingredients to the pot: fresh garlic, mushrooms, green onions, Burgundy wine, and black pepper. I took mental notes on the amounts and wrote them into my phone before I forgot.

    The server told me the hot liquid base was vegetable broth, so I figured some Swanson in a can would do. But later, after further taste-testing, I found the broth in my stolen sample to be more savory than any of the canned broths I tried. I then made a broth by dissolving a vegetable bouillon cube in boiling water and found the flavor to be a much closer match to the sample I had swiped. The bouillon is also cheaper than the broth, and I'm okay with that.

    After a few tweaks to the seasoning additions, I had a good Melting Pot broth recipe that could stand up to any taste test. Use this to cook chopped veggies, chicken, beef, and shrimp. And if you want the complete Melting Pot experience, you're going to need my hacks for the six dipping sauces. So here you go: Cocktail Sauce, Curry Sauce, Gorgonzola Port, Green Goddess, Ginger Plum, and Teriyaki.

    My Melting Pot Coq au Vin Fondue recipe is designed for a 2-quart fondue pot. If you have a 3-quart pot and would like a bigger fondue party (lucky you), refer to the Tidbits below for that adjustment.

    Check out my Melting Pot Cheddar Cheese and Traditional Swiss Fondue recipes in "Top Secret Recipes Step-by-Step". 

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  • Score: 5.00 (votes: 1)
    Annual TSR Club (Best Deal!)

    per month

    ($23.88 annually)*
    Save $12 vs. monthly

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

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  • Score: 5.00 (votes: 5)
    Denny's Buttermilk Pancakes

    First impressions are important, and after my first bite of Denny's new buttermilk pancakes, I couldn't stop thinking about waffle cones. Back in the lab, I mashed together a standard waffle cone recipe with one of mine for buttermilk pancakes and was able to create the perfect recipe for Denny’s new, improved buttermilk flapjacks. And because of their unique waffle cone flavor, these pancakes taste just as great doused with maple syrup as they do topped with a big scoop of ice cream.

    My Denny's Buttermilk Pancakes recipe makes eight big 6-inch pancakes, which you will form by measuring 1/2 cup of batter onto your preheated griddle or skillet. If you have a large griddle pan, you may be able to make a couple of these at a time. With smaller pans, though, you’ll have to make one at a time, which will take a little longer. And that’s why they invented mimosas.

    Looking for more Denny's copycat recipes? You can find them here

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  • Score: 5.00 (votes: 1)
    Wendy's Vanilla Frosty

    For 50 years, the Frosty at Wendy's came in only one flavor: chocolate. But in 2006, after repeated customer requests, the new Vanilla Frosty debuted nationwide. Like its chocolate counterpart, the Vanilla Frosty is a super-thick milkshake that has the consistency of soft-serve ice cream. Don't even attempt to get it through the straw they serve it with unless you feel the urge to collapse a lung. That's why they also give you a spoon. Start there.

    And, just as with my improved Classic Chocolate Frosty hack, you must make my copycat Wendy's Vanilla Frosty in a home ice cream maker to get the same thick and creamy consistency as the real thing. Sure, other Frosty clones might taste okay, but if it ain't thick like this one, it ain't a good hack.

    I've cloned a ton of Wendy's recipes. See if I hacked your favorite here.

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  • Score: 5.00 (votes: 1)
    Cheddar's Monte Cristo

    Menu Description: "Smoked ham, smoked turkey, two cheeses, battered and fried until golden with raspberry preserves and dusted with powdered sugar."

    When pondering casual chains with the best Monte Cristo sandwiches, two come to mind: Bennigan's and Cheddar's recipes. At each chain the sandwich is built with turkey, ham, and cheese, then it’s battered and fried, dusted with powdered sugar, and served with raspberry preserves for dipping. It probably sounds strange if you've never had one, but Monte Cristo alums know it all tastes pretty darn great together. I hacked Bennigans' version years ago for my cookbook Top Secret Restaurant Recipes 2, and recently, on a trip to Charlotte, North Carolina, I was able to get my hands on Cheddars' signature version of this famous sandwich.

    I planned for the mission by bringing along a cooler of ice so that I could get a fresh sample safely back home. Once I was back in the lab in Vegas, I subjected the sandwich to a series of tasty tests, burned through several versions of batter, and eventually assembled this new Cheddar's Monte Cristo copycat recipe that I think is even better than my previous Bennigan's hack. The better batter is the big secret here—it's light and crispy and perfectly golden brown, and the sandwich features two kinds of cheese, both white and yellow American. Will this be the best Monte Cristo you've ever had? You’re about to find out.

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  • Score: 5.00 (votes: 1)
    Barney's Beanery Classic Chili

    Barney's Beanery, the self-proclaimed "third oldest restaurant in Los Angeles," has a long history of celebrity patrons dropping by for a hot bowl of chili and a beer or three. John "Barney" Anthony opened the first Barney's Beanery in Berkley, California in 1920, and seven years later relocated the restaurant to its current location on Santa Monica Boulevard in West Hollywood.

    Barney's soon became a popular watering hole for film stars from the 1920s and '30s, such as Clara Bow, Clark Gable, and John Barrymore. In the '50s and '60s Lou Costello was a regular, and so were Donald O'Connor, Charles Bukowski, and Dennis Hopper. Jim Morrison and his Doors bandmates were frequent customers since the offices of their record label, Elektra, were nearby. Janis Joplin was said to have had a drink there the night she died. The Brat Pack of the '80s—Charlie Sheen, Rob Lowe, John Cusack, Emilio Estevez, and Demi Moore—would often come in to play pinball and video games. And Quentin Tarantino wrote most of his screenplay for Pulp Fiction while sitting at his favorite booth at Barney's.

    This original chili was a favorite of Peter Falk's character on Columbo, who ate it often at the restaurant on the TV show. But the show wasn't filmed at the actual location. The Barney’s Colombo viewers saw on their TV was a sound-stage replica.

    I found the secret to the flavor in Barney's chili comes from two chili powders that were popular in the West over 100 years ago, around the time Barney's first opened: Gebhardt and Mexene. Chili powders were new at that time, and there were very few on the market, so it's highly likely these ingredients were used in the recipe that made Barney's Beanery famous. Find those two chili powders, and you're well on your way to making Barney's Beanery classic chili at home.

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  • Score: 5.00 (votes: 2)
    Panda Express Honey Walnut Shrimp

    Three components must be mastered to properly hack this top menu pick at the country’s largest fast Chinese chain: candied nuts, honey sauce, and perfectly battered shrimp. For the candied walnuts, I came up with a technique using the oven, which means there’s no candy thermometer required and it’s a no-brainer. For the sauce, you just whisk the ingredients together in a bowl.

    To make your shrimp look like the shrimp at Panda Express, you don’t want them tightly curled up when they fry. You can keep them from curling by pinching the tail end of each shrimp after it has been floured and dipping it into the batter headfirst. When you pull it out, the weight of the batter will help unfurl the shrimp a bit, and if you then lower it slowly into the oil it will mostly stay that way.

    When all the shrimp have been fried, bake them in the oven so that they are crispy and warm, then toss the shrimp and the nuts in the sweet honey sauce and serve. You'll swear you're eating Panda Express Honey Walnut Shrimp straight from the restaurant.

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  • Score: 5.00 (votes: 2)
    Panda Express Beijing Beef

    The problem with adding sauce to fried food is that the wet sauce makes the crunchy fried food not so crunchy. Panda Express manages to keep the crispy beef in Beijing Beef crispy even though it may be sitting for over 20 minutes in the sauce on its way to a hungry you. My early attempts at hacking my favorite dish at the massive Chinese food chain all resulted in gummy, soggy beef pieces that were more like flat dumplings than the delicious, crunchy strips of joy they were meant to be.

    Then finally, on one batch, I decided to fry the coated beef for much longer than I intuitively felt it should be cooked, resulting in dark browning on the cornstarch coating and an even darker piece of meat beneath it. I anticipated a beef jerky experience, but when I took a bite, I found it to be delicious! It wasn’t tough and chewy as I expected it to be. And when this seemingly overcooked beef was stirred into the sauce, it stayed crispy until served, just like the real thing. Now, with the soggy beef problem solved, we’ve finally got a good hack for Panda Express Beijing Beef.

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  • Score: 5.00 (votes: 1)
    Bob Evans Farms Banana Nut Bread Loaf

    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. So the banana taste in the loaf appears to come 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's how I crafted my Bob Evans banana bread recipe.

    This upgraded recipe 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 the real thing, you'll love this new recipe hack.

    Making bread is fun, right? Find more of my copycat recipes for famous bread here

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  • Score: 4.75 (votes: 4)
    Cheesecake Factory Cajun Jambalaya Pasta

    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: 4.82 (votes: 11)
    Buffalo Wild Wings Asian Zing Sauce

    Menu Description: "Sweet meets heat: A chili pepper, soy and ginger sauce."

    Here's a clone for one of the newer sauces that the wing masters at Buffalo Wild Wings added to the menu. When I get over to BWW, I order up a tall Foster's on tap, and 12 boneless wings covered in this great sauce. It's sweet-and-sour with a kick, and the kick is what the beer's for. Next time you're at the market grab yourself some chili garlic sauce in the aisle with the other Asian foods. That's the crucial ingredient to this Buffalo Wild Wings Asian Zing Sauce recipe that gives this sauce its heat, along with its deep red color. Once this sauce is made it'll store for weeks in a sealed container in your fridge. Now you've got a quick dip for eggrolls, wontons and spring rolls. Cook up some wings, nuggets or breaded tenders and toss 'em in the gooey goodness until well-coated, then serve hot. And don't forget the beer.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.67 (votes: 3)
    Buffalo Wild Wings Parmesan Garlic Sauce

    Menu Description: "Roasted garlic and Parmesan sauce with Italian herbs."

    Buffalo Wild Wings had a record day on Super Bowl Sunday 2007 when the chain sold 3.4 million wings! One year later the chain announced the opening of its 500th store. As the biggest buffalo wing chain in the country continues to grow, so does its selection of delicious sauces. Creamy, and slightly spicy, this Parmesan Garlic Sauce is one of several new sauces BWW added to its menu. Our Top Secret clone starts by roasting a few peeled garlic cloves in your oven. Add mayo and Parmesan cheese to the soft, roasted garlic, plus some corn syrup, lemon juice, red pepper flakes and an assortment of dried herbs and you've got yourself an addictive sauce that's as good on finger food as it is on a salad. Bake up some breaded chicken nuggets or fry up some wings, then simply toss 'em in some of this delicious sauce and serve.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 2)
    P.F. Chang's Spicy Green Beans

    Menu Description: "Stir-fried with Sichuan preserves, fiery chili sauce and garlic."

    Here's an easy side dish that you can start a day or two before you plan to serve it. Planning ahead like this will allow the spicy Sichuan mixture some time to pickle in the salt and acids. When you're ready to cook, a high-heat sauté is put on the beans, and in less than five minutes you've got yourself an impressive, flavorful side that goes great with a slew of entrées—Asian-style or not.

    Try my P.F. Chang's Spicy Green Beans recipe below, and find more of my P.F. Chang's copycat recipes here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Outback Steakhouse Victoria's Crowned Filet

    Tonight, don't settle for steaks that are served straight off the grill. Instead, blow everyone away when you serve up grilled beef tenderloin filets that have been "crowned" with buttery horseradish breadcrumbs. This presentation looks and tastes great, but the best part: it's really freakin' easy. The crust is prepared ahead of time by combining the ingredients and forming the mixture into crust "pucks" that are chilled until firm. Then, when the steaks come off the grill, you top each one with a crust, and broil until bubbling. Now, sit back and watch as your feeders flip when they take the first bite. That's right, tonight you rule.

    Try my Outback Steakhouse Victoria's Crowned Filet recipe below and check out more Outback copycat recipes here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.50 (votes: 6)
    Applebee's Key Lime Pie Dessert Shooter

    Menu Description: "This tart and tangy layer of graham cracker crumbs, key lime filling and whipped cream is a little taste of heaven."

    While working on this clone recipe for Aoplebee's Key Lime Pie Shooters, I couldn't help thinking of Steve Martin and Bernadette Peters in The Jerk enjoying "the best pizza in a cup ever." Applebee's has taken a slice of key lime pie out of the pie pan and put it into a 6-ounce rocks glass. The key lime filling for this clone is thickened on your stovetop, and the topping is made by combining key lime juice and sweetened sour cream. Try to find key limes for this recipe, but any lime juice will work in a pinch if key limes or bottled key lime juice is hard to track down. Chill the filling for a few hours in your fridge before building these 4 servings with graham cracker crumbs on the bottom, and whipped cream on top. It's really good stuff. Probably the best key lime pie in a cup ever.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
     

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  • Not rated yet
    Flemings Prime Steakhouse Wicked Cajun Barbecue Shrimp

    Before diving into a juicy steak, many diners start their meal with this dish, the number one appetizer at Fleming's Prime Steakhouse and Wine Bar. This small Cajun-style scampi appetizer requires four large shrimp, just as in the original dish, but you can bump that up to 6 shrimp for a slightly bigger serving.

    Find more cool copycat recipes for Fleming's signature dishes here

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur. 

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  • Score: 5.00 (votes: 4)
    Buca di Beppo Garlic Bread and Garlic Bread with Mozzarella

    Get the mints ready. The secret to re-creating Buca di Beppo's garlic bread starts with using the right kind of bread and lots of fresh garlic. Bakers at each restaurant start baking bread early each day, so you'll want to find a freshly baked loaf of focaccia in your market's bakery, and cut it in half through the middle using a large serrated knife. The better the foccacia, the better your garlic bread will turn out. 

    In my Buca di Beppo Garlic Bread recipe below, the garlic cloves are sliced very thin using a sharp knife and a steady hand. Arrange these slices over the top of the generously buttered bread. Add shredded mozzarella first if it's that version of the garlic bread you're making. Then, just make sure you each consume at least one slice when the lightly brown garlic bread comes out of the oven so that everyone's breath is equally stinky. 

    Make the uber popular Chicken Limone from Buca di Beppo with my recipe here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.84 (votes: 25)
    Carrabba's Spicy Sausage Lentil Soup

    It's not served every day at Carrabba's Italian Grill, but when this amazing soup is on the menu, consider yourself lucky and snag a bowl. It's chock-full of lentils and other good bits of vegetables and herbs, plus there are big chunks of spicy Italian sausage in every bite. Best of all, you can use my Carrabba's spicy sausage and lentil soup recipe below to easily make it at home. Most of the work here is just chopping stuff up, including a small ham steak, which you can find where the bacon is sold in your market. If you can't find a ham steak, you can slice up some deli ham. Get everything in a pot and let it simmer. In 1 hour, you'll have enough hot, chunky soup for at least a dozen cup-size servings. 

    You might also like my Carrabba's chicken Marsala recipe.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.50 (votes: 4)
    Olive Garden Smoked Mozzarella Fonduta (Fondue)

    Menu Description: "Oven-baked smoked mozzarella, provolone, Parmesan and Romano cheese. Served with Tuscan bread."

    Olive Garden's take on the Italian melted cheese dip includes smoked mozzarella combined with grated Parmesan, Romano, and provolone cheese, and lots of thyme. When you make my Olive Garden Smoked Mozzarella Fonduta recipe below, be sure to slice the waxy rind off the smoked mozzarella before you grate it. That part does not taste good. After slowly melting the mozzarella, Parmesan, and Romano in a small saucepan with half-and-half, pour the creamy mixture into a shallow dish, top it with a slice of provolone, and pop it under the broiler until light brown. Serve your hot fondue with baguette slices, bagel chips, or crackers.

    Find more mouthwatering copycat recipes from Olive Garden here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
     

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  • Score: 4.59 (votes: 17)
    Spatini Spaghetti Sauce Mix

    Since the Spatini Italian Foods Company discontinued production and sale of its spaghetti sauce mix in December 2006, Internet discussion groups have organized petitions pleading to bring the product back. For more than forty years generations of families have enjoyed spaghetti made by mixing a packet of top secret powder with canned tomato sauce. But after Spatini disappeared from grocery store shelves, the only way to get that same flavor on spaghetti required locating leftover stock on the Internet, and paying dearly for it. On eBay, 10-box lots of Spatini sold for up to ten times what they originally cost in stores. 

    Now you can save your hard-earned lira and still get real Spatini flavor, because after analyzing a packet of the mix, I've discovered a great way to clone this "Dead Food" at less cost than the product's retail price. The secret ingredient in my Spatini spaghetti sauce mix recipe is a crushed-up beef bouillon cube, which contains the precise quantity of salt and natural flavors, plus autolyzed yeast extract—a flavor enhancer—to mirror the original blend. Add a couple ground herbs, onion, garlic, powdered sugar, and cornstarch, and you'll have the exact amount of mix you need to re-create the spaghetti sauce you grew up with.

    Find more recipes for famous seasonings and spice blends here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 2)
    California Pizza Kitchen (CPK) Original Chopped Salad

    Menu Description: "Chopped lettuce, basil, salami, chilled roast turkey breast, diced tomatoes and Mozzarella cheese tossed in our herb-mustard Parmesan vinaigrette topped with scallions."

    It's the delicious herb-mustard Parmesan vinaigrette that makes this salad so good. And since freshly made dressings are way better than anything you'll buy in a store, here's a great recipe for vinaigrette that you can use either on the CPK Original chopped salad here, or on any salad you assemble with ingredients on hand. After heating up these vinaigrette ingredients for a couple of minutes, let the mixture cool, and then drizzle a thin stream of olive oil into the dressing as you blend it with an electric mixer on high speed. This will create an emulsion to thicken the vinaigrette and hold all the ingredients together even as the dressing chills.

    Try more of my CPK copycat recipes for appetizers, soups, and pizza here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.67 (votes: 6)
    Gordon Biersch Garlic Fries

    Don Gordon and Dean Biersch's vision of a fun place for delicious food and great beer became a reality in Palo Alto, California in 1988. Now there are more than 40 Gordon Biersch locations in 17 states serving custom-brewed beer, and an extensive menu of entrées and appetizers including these easy-to-clone, flavorful French fries. No need to make these garlic fries from scratch. Use my Gordon Biersch Garlic Fries recipe below and grab a bag of frozen French fries at your local supermarket, and bake or fry a pound of them following the directions on the bag. When the fries are done, toss them with the secret garlic mixture and serve.

    Source: Top Secret Restaurant Recipes 3 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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