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Good job. You just found recipes for all of your favorite famous foods! Bestselling author and TV host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. Todd's recipes are easy to follow and fun to make! See if Todd has hacked your favorite appetizers here. New recipes added every week.

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    Score: 4.20. Votes: 5

    Here's a clone for another of KFC's famous side dishes. We'll use easy-to-melt Velveeta, with its very smooth texture, as the main ingredient for the cheese sauce. Then a bit of Cheddar cheese is added to give the sauce a perfect Cheddary sharpness like the original. This KFC mac and cheese recipe is an easy one that will take you only around 15 minutes to prepare.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.50. Votes: 4

    Menu Description: "Our melt-in-your-mouth cream cheese pie with a tangy lemon topping."

    Here's a great double-layered pie with lemon topping covering a creamy cheesecake filling. It's two great pies in one dessert. This creation has been huge seller for Marie Callender's, and I've heard nothing but raves from anyone who's tried it. Make the crust from scratch like the pros using this Marie Callender's lemon cream cheese pie recipe here, or take the easy route with a pre-made graham cracker crust found in the baking aisle. Either way it's pie heaven. 

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.62. Votes: 13

    It was in the late seventies, shortly after McDonald's introduced the Egg McMuffin, that the food giant realized the potential of a quick, drive-thru breakfast. Soon, the company had developed several new breakfast selections, including the Big Breakfast with eggs, hash browns, and sausage, and this morning meal in a tortilla, first offered on the menu in 1991.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.87. Votes: 15

    This one's super easy to make, plus it's low fat and delicious. The yogurt in the original is very sweet and creamy like Yoplait. So that's the brand that you should use, although any brand of a vanilla yogurt will work fine (see update in "Tidbits"). If you use Yoplait, you'll need two 6-ounce containers of the stuff per serving. For the granola, just look for one that contains mostly oats. It should be crunchy and sweet, and can also include puffed rice bits. You can make these parfaits a day or two ahead of time. Keep them covered in the fridge, and hold off on the granola topping until just before you serve them or it'll get soggy.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.55. Votes: 11

    Sweet potatoes are not related to the more common russet potatoes and are often confused with yams in the grocery store and on menus (the yam is actually starchier and less flavorful). Just be sure you're buying sweet potatoes when you get to the produce section—even the produce stockers get mixed up. Bake these up, and when you spoon on some butter and sprinkle cinnamon/sugar over the top, you've got a treat that tastes more like dessert than a side dish.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.33. Votes: 3

    Menu Description: "Our signature appetizer...jumbo lump blue crab meat, gulf shrimp and mushrooms, simmered in a Cajun cream sauce and served with toasted garlic bread. We make it here so you know it's good!"

    This dips rocks, and I'm not the only one who thinks so. According to the Margaritaville menu, it's the theme chain's signature appetizer. And what's not to like: delicious blue crab, little bay shrimp and sliced mushrooms are all swimming in a Cajun-style cream sauce, topped with melted Cheddar and Jack cheeses, and broiled until the cheese melts...yum. Serve up your clone with slices of freshly toasted buttery garlic bread and you've got a great party snack. The restaurant version is a tiny little serving that's barely enough for two, so I've supersized this clone recipe to make enough dip to satisfy The Brady Bunch.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur. 

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    Score: 5.00. Votes: 2

    Menu Description: "A true taste of the tropics. National award-winning recipe."

    Many of the key lime pie recipes circulating, including the recipe found on bottles of key lime juice, have a glaring error: they don't make enough filling to fit properly into a standard 9-inch graham crust pie shell. That's probably because those recipes are designed around one 14-ounce can of sweetened condensed milk. But if we're going to make a beautifully thick key lime pie like the one served at Jimmy Buffett's Margaritaville restaurants we need to use something like 1 1/2 cans of sweetened condensed milk, or more accurately, two cups of the stuff. The clone recipe for the pie is a simple one that's for sure, with only four ingredients including the pie shell. But don't stop there. I'm also including a easy way to make mango sauce by reducing a couple cans of Kern's mango juice. And there's a raspberry sauce recipe here that's made easily with frozen raspberries. These two sauces are used to jazz up the plate at the restaurant and are certainly optional for your clone version, even though I've made them as easy as, um, you know.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: "Come back to Jamaica! Our wings tossed in habanero-honey wing sauce with cucumber sticks and house-made mango ranch dipping sauce."

    Chicken wings. Everyone loves the flavorful non-functioning chicken parts. When they're good, they're real good. And these little guys from Jimmy Buffet's chain of island-themed restaurants are some of the best. The preparation is no big secret: Fry the wings, add the sauce. It's that habanero honey sauce recipe that makes these so good. Add to that an easy-to-make mango ranch dipping sauce and you're off on a non-stop cruise to chicken wing paradise. The restaurant serving size is for 10 wings, but these top secret sauces will be enough for 30 wings. 
     
    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.79. Votes: 38

    Menu Description: "A creamy hot dip of artichokes, spinach and Parmesan with pasta chips."

    Just about every aspect of the Olive Garden restaurants was developed from consumer research conducted in a corporate think tank by the General Mills Corporation. Restaurant-goers were questioned about preferences, such as the type of food to be served, the appearance and atmosphere of the restaurant, even the color of the candleholders on each table. The large tables and the comfy chairs on rollers that you see at the Olive Garden restaurants came out of those vigorous research sessions.

    I'm not sure if this dish came from those sessions, but according to servers at the Olive Garden, the Hot Artichoke-Spinach Dip is one of the most requested appetizers on the menu. The restaurant serves the dip with chips made from fried pasta, but you can serve this version of the popular appetizer with just about any type of crackers, chips, or toasted Italian bread, like bruschetta.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.38. Votes: 53

    It's been an Iowa tradition since 1926, and today this sandwich has a huge cult following. It's similar to a traditional hamburger, but the ground beef is not formed into a patty. Instead, the lightly seasoned meat lies uncompressed on a white bun, dressed with mustard, minced onion, and dill pickles. Since the meat is loose, the sandwich is always served with a spoon for scooping up the ground beef that will inevitably fall out.

    When this clone recipe for Maid-Rite was originally posted on our Web site several years ago, it elicited more e-mail than any recipe in the site's history. Numerous Midwesterners were keyboard-ready to insist that the clone was far from accurate without the inclusion of a few bizarre ingredients, the most common of which was Coca-Cola. One letter states: "You evidently have not ever had a Maid-Rite. The secret to the Maid-Rite is coke syrup. Without it you cannot come close to the taste." Another e-mail reads: "Having lived in the Midwest all of my life and knowing not only the owners of a Maid-Rite restaurant but also many people who worked there, I can tell you that one of the things you left out of your recipe is Coca-Cola. Not a lot, just enough to keep the meat moist."

    On the flip side, I received comments such as this one from an Iowa fan who lived near Don Taylor's original Maid-Rite franchise: "The secret to the best Maid-Rite is the whole beef. Don had a butcher shop in his basement where he cut and ground all his beef. Some people still swear they added seasoning, but that is just not true. Not even pepper."

    Back in my lab, no matter how hard I examined the meat in the original product—which was shipped to me in dry ice directly from Don Taylor's original store in Marshalltown, Iowa—I could not detect Coca-Cola. there's no sweetness to the meat at all, although the buns themselves seem to include some sugar. When the buns are chewed with the meat, the sandwich does taste mildly sweet. I finally decided that Coca-Cola syrup is not part of the recipe. If it is added to the meat in the Maid-Rite stores, it's an insignificant amount that does not have any noticeable effect on the flavor.

    Also, the texture is important, so adding plenty of liquid to the simmering meat is crucial. This clone recipe requires 1 cup of water in addition to 1/4 cup of beef broth. By simmering the ground beef in this liquid for a couple hours the meat will tenderize and become infused with a little flavor, just like the real thing.

    When the liquid is gone, form the ground beef into a 1/2 cup measuring scoop, dump it onto the bottom of a plain hamburger bun, then add your choice of mustard, onions, and pickles. Adding ketchup is up to you, although it's not an ingredient found in Maid-Rite stores. Many say that back in the early days "hobos" would swipe the ketchup and mix it with water to make tomato soup. Free ketchup was nixed from the restaurants way back then, and the custom has been in place ever since.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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