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    Score: 5.00. Votes: 1

    Menu Description: "Fresh ripe bananas in our rich vanilla cream, topped with fresh whipped cream or fluffy meringue." 

    Bakers get to work by 5 a.m. at Marie Callender's to begin baking over 30 varieties of pies. Huge pies. Pies that weigh nearly three pounds apiece. The fresh, creamy, flaky delicious pies that have made Marie Callender's famous in the food biz. On those mornings about 250 pies will be made at each of the 147 restaurants. Modest, I suppose, when compared with Thanksgiving Day when the stores can make up to 3,500 pies each.

    For now though, we'll start with just one—banana cream pie with flaky crust, whipped cream, and slivered almonds on top. This recipe requires that you bake the crust unfilled, so you will have to use a pie weight or other oven-safe object to keep the crust from puffing up. Large pie weights are sold in many stores, or you can use small metal or ceramic weights (sold in packages). Or place dried beans on the crust which has first been lined with aluminum foil or parchment paper.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 3.80. Votes: 5

    Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.

    Source: Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 3

    Like the Big Mac, the idea for this breakfast product came from an inspired McDonald's franchisee goofing around with ingredients in the kitchen—in this case, English muffins and a cylindrical egg mold. It was in 1977 that the world's largest burger chain unveiled the Egg McMuffin to a ravenous America on the go: the eat-breakfast-while-driving, morning rush hour workforce with the spill-proof coffee mugs.

    Back then, concerns with fat intake were not big on our minds or in the news, so the 12 grams of fat per Egg McMuffin was disregarded. But if you've had your share of greasy breakfast sandwiches over the years and have little extra time one morning, give this cool clone a test. Using egg substitute egg whites and fat-free American cheese, you can still create that signature Mickey D's taste while cutting the fat down to just 2.5 grams per sandwich. Now when you eat two of these you won't make such a dent in your daily fat allotment when the sun is just barely up.

    Nutrition Facts
    Serving size–1 sandwich
    Total servings–1
    Calories per serving–217 (Original–290)
    Fat per serving–2.5g (Original–12g)

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

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    Who is Otis Spunkmeyer? Actually, he does not exist. The character who flies around in the plane pictured on the product labels, searching the world for premium ingredients, is just a catchy name dreamed up by founder Ken Rawling's 12-year-old daughter.

    The company offers low-fat versions of many of its 11 varieties of muffins, but they are more difficult to track down than the original versions. 

    This reduced-fat conversion clone recipe of the famous Texas-size muffins has 4 grams of fat per serving, or 8 grams total—quite a reduction compared to the original muffins, which have a total of 22 grams of fat each.

    Nutrition Facts
    Serving size–1/2 muffin
    Total servings–16
    Calories per serving–142 (Original–220)
    Fat per serving–4g (Original–11g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Need a simple cocktail for a hot day when the thought of lemonade makes your mouth water? Try this one. You start crafting this new signature blender drink by making lemon syrup from scratch from lemon juice, sugar and water. Track down some limoncello--an Italian lemon liqueur--and Smirnoff citrus vodka or your favorite citrus vodka. Refreshing and boozy. Sounds good to me.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    The delicious Frozen Tiramisu—Olive Garden's dessert in a glass—requires espresso syrup that you can make with sugar and espresso or strong coffee. Each serving requires just a little of the syrup, so you'll have plenty for several servings.

     

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.00. Votes: 6

    Menu Description: "Known as Buffalo chicken wings here in the States."

    No, Outback Steakhouse is not the country's largest importer of Australian woodland kingfisher wings. Despite the name, these tasty wings don't come from the wild birds also known as kookaburras. Instead, this appetizer is made the old fashioned way—with good old American chickens. And as with the traditional recipe, these wings are coated with Louisiana hot sauce; but it's the breading that makes them unique. This clone recipe uses a secret blend of powdered cheese sprinkles and spices. Kraft powdered cheese can be found near the Kraft Parmesan cheese or near the macaroni and cheese kits in your supermarket. If you can't track it down, use Molly McButter cheese sprinkles. If you can't find that, get a box of Kraft Macaroni and Cheese (it's cheap) and use the cheese inside it.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Roll a scoop of creamy vanilla ice cream in homemade candied pecans. Surround the ice cream with warm cinnamon apples and drizzle caramel over the top. Sprinkle fresh cinnamon-butter croutons on the dessert and you've got an irresistible clone that will make your diet cry "uncle!" For the croutons, the restaurant uses leftover Honey Wheat Bushman Bread (the clone is here). If you don't have plans to make the bread from scratch, you can use any sweet bread from the store, such as Hawaiian Sweet Bread or Pillsbury Honey White Bread.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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