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    Score: 4.75. Votes: 8

    Everyone knows the center of a cinnamon roll is the best part. With that in mind, McDonald's designed a cinnamon pastry where every bite is coated with the same deliciously gooey cinnamon and brown sugar filling that you discover only after working your way through the dry, doughy part of traditional cinnamon rolls. It's sort of like monkey bread, whereby chunks of dough are tossed in cinnamon sugar and then baked in a deep cake pan. The difference with this clone of the McDonald's version is that the filling is mixed with margarine and spooned onto the dough chunks in layers. And you bake this in small, single-serving portions. As it turns out, a Texas-size muffin tin, which has cups that are about twice the size of a standard muffin tin, is the perfect pan for this. You can also use disposable aluminum pot pie pans that many markets carry. Since this recipe makes a dozen servings, dig this: After the cinnamon melts have cooled, cover and freeze them. When you need a quick breakfast pastry or late-night snack, simply remove a melt from the pan, microwave for 35 seconds, or until hot (this is how McDonald's heats it, too), and you're instantly teleported to cinnamon roll paradise.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.80. Votes: 5

    A good chicken pot pie has perfectly flakey crust and the right ratio of light and dark meat chicken and vegetables swimming in a deliciously creamy white sauce. KFC serves up a pie that totally fits the bill, and now I'm going to show you how to make the same thing at home from scratch. You'll want to start this recipe a couple hours before you plan to bake the pies, since the dough for the crust should chill awhile and the chicken needs to soak in the brine. When it comes time for baking, use small pie tins, ramekins, or Pyrex baking dishes (custard dishes) that hold 1 1/2 cups. The recipe will then yield exactly 4 pot pies. If your baking dishes are smaller, there should still be enough dough here to make crust for up to 6 pot pies. And don't forget to brush egg whites over the top of the pies before you pop them into the oven to get the same shiny crust as the original.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 5.00. Votes: 2

    If you like Big Macs you'll love this snack wrap that tastes exactly like the world's most famous hamburger. The same basic ingredients found in a Big Mac are wrapped into a medium flour tortilla for a surprisingly tasty quick eat that's easy to copy at home. Inside each of these wraps is half of the hamburger patty that's used on the chain's Quarter Pounder, so by cooking up a quarter-pound of ground beef that's been formed into a patty you'll be able to whip up two cloned McDonald's Mac Snack Wraps in a snap. Say that three times fast.

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    Score: 5.00. Votes: 2

    Menu Description: "Tender chunks of chicken with seasonings and vegetables."

    All the Marie Callender's restaurants try to maintain a homestyle ambiance, kind of like being at Grandma's house for dinner. The wallcoverings reflect styles of the thirties and forties and are complemented by dark mahogany-stained, wood-paneled walls and brass fixtures. You'll also find old-fashioned furnishings, many of them throwbacks to the forties, the time of this restaurant chain's founding fifty years ago.

    The menu, which features meatloaf, pot roast, and country fried steak, reflects a satisfying homestyle cuisine that today is all too rare. If you wondered whether a company that is known for its great dessert pies could make a great pot pie...it can.

    For this recipe, try to use small 16-ounce casserole dishes that measure 4 or 5 inches across at the top. Any casserole dishes that come close to this size will probably work; the yield will vary depending on what size dishes you decide to use.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 1

    The website for Mimi’s Café features a recipe that claims to duplicate the buttermilk spice muffins that are so popular at the restaurant chain, but I found the recipe there to be slightly lacking. While the recipe produced very good muffins, I discovered the website formula required more sugar, more nutmeg and the addition of salt to produce muffins that could be considered clones of the popular version baked fresh every day in Mimi’s kitchens. To make this recipe work best use a large (Texas-size) muffin pan and line each cup with large paper muffin cups. You could also make the muffins in a smaller, standard-size muffin pan by reducing the baking times by 5 to 10 minutes, and adding only 1 teaspoon of topping on the batter in each cup rather than the 2 teaspoons described here. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    These 16-ounce desserts-in-a-cup are made with McDonald’s soft-serve ice cream and one of several crumbled sweet additives. Duplicating soft-serve ice cream at home comes easy using regular vanilla ice cream (not French vanilla), a little whole milk, and a frozen bowl to do the mixing. You might also want to freeze the glass that you plan to serve this in to ensure the ice cream is served up creamy yet firm, rather than melted and soupy.

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

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    Score: 4.80. Votes: 5

    This restaurant boasts a unique "Texas roadhouse" ambiance. When you walk into any Lone Star restaurant, the first thing you'll notice is the crackling peanut shells beneath your feet. When seated you'll get your own free bucket of peanuts to munch on, and feel free to toss the shells onto the wood plank floors. Western music plays over the speakers, and every hour or so the wait staff breaks into a honky tonk line dance next to your table.

    The spicy black bean soup is a popular item on the Lone Star menu. Here's a way to make a version of your own that can be served as an appetizer or as a meal in itself. It's great with a garnish of freshly diced red onion, jalapenos, and sour cream on top.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    The salad dressings are made fresh in each Outback Steakhouse kitchen using authentic ingredients, including olive oil from Italy's Tuscany region and Parmesan cheese that comes from eighty-pound wheels rolled in from Parma, Italy.

    Salad dressings are usually one of the most fat-contributing components in your meal, but with a few tweaks, we can clone Outback's delicious salad dressing with only two grams of fat per serving.

    Nutrition Facts
    Serving size–1/4 cup
    Total servings–6
    Calories per serving–51 (Original–331)
    Fat per serving–2g (Original–35g)

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

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    Score: 5.00. Votes: 1

    Restaurateurs Chris Sullivan, Robert Basham, and Timothy Gannon knew they wanted an Australian theme for their new steakhouse and hunkered down to come up with a name. Robert's wife Beth pulled out her lipstick and started writing names on a mirror. "Outback" jumped out as the best name among the choices. While looking for Windex a little later, the group wondered why they didn't bother to look for a pen and a piece of paper.

    This creamy onion soup has become a favorite item on the Outback menu. With this formula, you'll get all the flavor of the original with only one-third the fat.

    Nutrition Facts
    Serving size–1 cup
    Total servings–8
    Calories per serving–144 (Original–230)
    Fat per serving–5.8g (Original–17g)

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

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    It's the white, creamy broth in the original version of this delicious soup that adds unnecessary fat grams. By replacing the fat-filled dairy ingredients from the original with fat-free milk and chicken broth, and by using lean Italian turkey sausage, we can whack around fifteen grams of fat off the original version.

    Nutrition Facts
    Serving size–1 1/2 cups
    Total servings–3
    Calories per serving–196 (Original–275)
    Fat per serving–4.5g (Original–19g)

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

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