THE ORIGINAL COPYCAT RECIPES WEBSITE

K - O

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.

Items: 161170 of 174, per page
Drop items here to shop
Product has been added to <a href="?target=cart">your cart</a>
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Not rated yet

    Bring the islands to you with clones of two trademarked cocktails from Jimmy Buffett's successful theme chain. Incommunicado, which is a tasty variation on a Long Island iced tea, includes five types of liquor plus a few fruit juices. Havanas and Bananas is a blended drink similar to a pina colada, but with the addition of Bailey's Irish Cream and creme de banana. I've listed the brand names for the alcohols as specified on the restaurant menu, but the recipe works just as well with any brands you prefer.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 4

    Menu Description: "Grilled beef medallions drizzled with balsamic glaze, served over fettuccine tossed with spinach and gorgonzola-alfredo sauce."

    This menu item builds on Olive Garden's great alfredo sauce recipe with the addition of gorgonzola cheese. The tangy cheese sauce works well with the sweet-and-sour balsamic reduction drizzled over the beef medallions. Find three 6-ounce sirloin steaks or whatever cut you prefer and slice each of them into four 1 1/2-ounce fillets. Get pounding with a kitchen mallet and make those steaks about 1/2-inch thick and they will grill up to same size as the medallions on the original dish. Between the pounding and the meat tenderizer in the beef seasoning, you will turn even the cheapest cut of beef into a tender morsel. Build your dish as described below and you will have re-created the taste and presentation of the original rich, tasty, fulfilling dish.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 4.50. Votes: 4

    This great side was on the menu for a "limited-time-only." But now the dish is here to stay in the form of a Top Secret Recipe. Even better, this cloned version is twice as big as what you get in the restaurant. And the preparation is super simple: peel and slice a couple russets and bake the slices on a sheet pan, combine the baked slices with the cheese sauce in a casserole dish, sprinkle with cooked bacon, and broil to finish. 

    Click here for more copycat recipes of your favorite Outback dishes. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 4.53. Votes: 17

    Menu Description: "Made fresh to order, with ripe avocados and choice of tomatoes, jalapenos, cilantro, red onions and fresh lime juice. Enough to share."

    This 160-unit casual Mexican chain makes a nice tableside guacamole that you can easily duplicate for your amigos. This is the basic formula, but you can freely adjust it to suit the tastes of your crew. It's also easy to double it (or more) for a bigger fiesta, if that's the plan. You may want to put the avocados into the fridge for an hour or two before you open them up. This guac is much better when slightly chilled.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 10

    When I think back on all the grilled cheese sandwiches I was served as a kid, I don't get very nostalgic. Around my house the recipe was plain and simple: slap some American cheese between a couple slices of white Wonder bread and grill it in a hot skillet until browned on both sides. Good enough grub for a kid I guess, but what if Moms back in the day had a grilled cheese recipe like the one served at Mimi's Cafe? Would my young palate have been able to appreciate the five different cheeses? Would the sourdough bread brushed with soft garlic butter and sprinkled with Parmesan cheese have won over a littler me? I don't know the answers to these questions, but I do know that as an adult this is the best grilled cheese sandwich I've ever had. It's been on Mimi's menu since the first day the restaurant opened back in 1978 in Anaheim, California; and the chain serves around 18,000 of these sandwiches every year—surely to both adults and kids alike. Grab yourself some sliced Swiss, Cheddar, Jack, mozzarella, shredded Parmesan and sourdough bread. This is an easy recipe, so you'll have no trouble quickly cranking out four awesome grilled cheese sandwiches that I'm sure absolutely everyone will love.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 13

    It took chefs several years to develop what would eventually become KFC's most clucked about new product launch in the chain's 57-year history. With between 70 to 180 calories and four to nine grams of fat, depending on the piece, the new un-fried chicken is being called "KFC's second secret recipe," and "a defining moment in our brand's storied history" in a company press release. The secret recipe for the new grilled chicken is now stored on an encrypted computer flash drive next to the Colonel's handwritten original fried chicken recipe in an electronic safe at KFC company headquarters. Oprah Winfrey featured the chicken on her talk show and gave away so many coupons for free grilled chicken meals that some customers waited in lines for over an hour and half, and several stores ran out and had to offer rain checks. Company spokesperson Laurie Schalow told the Associated Press that KFC has never seen such a huge response to any promotion. "It's unprecedented in our more than 50 years," she said. "It beats anything we've ever done."

    When I heard about all the commotion over this new secret recipe I immediately locked myself up in the underground lab with a 12-piece bucket of the new grilled chicken, plus a sample I obtained of the proprietary seasoning blend, and got right to work. After days of nibbling through what amounts to a small flock of hens, I'm happy to bring you this amazing cloned version of this fast food phenomenon so that you can now reproduce it in your own kitchen. Find the smallest chicken you can, since KFC uses young hens. Or better yet save some dough by finding a small whole chicken and cut it up yourself. The secret preparation process requires that you marinate (brine) your chicken for a couple hours in a salt and MSG solution. This will make the chicken moist all of the way through and give it great flavor. After the chicken has brined, it's brushed with liquid smoke-flavored oil that will not only make the seasoning stick to the chicken, but will also ensure that the chicken doesn't stick to the pan. The liquid smoke in the oil gives the chicken a smoky flavor as if it had been cooked on an open flame barbecue grill.

    The grilled chicken at KFC is probably cooked on ribbed metal plates in specially designed convection ovens to get those grill marks. I duplicated that process using an oven-safe grill pan, searing the chicken first on the stovetop to add the grill marks, then cooking the chicken through in the oven. If you don't have a grill pan or a grill plate, you can just sear the chicken in any large oven safe saute pan. If you have a convection function on your oven you should definitely use it, but the recipe will still work in a standard oven with the temperature set just a little bit higher. After baking the chicken for 20 minutes on each side, you're ready to dive into your own 8-piece bucket of delicious indoor grilled chicken that's as tasty as the fried stuff, but without all the fat.

    Check out the video demonstration of this recipe.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 2

    Malibu's great mango-flavored rum is the star in the Mango Martini, along with a little < Kern's mango nectar. It goes down fast. Then there's the stronger Pomegranate Margarita Martini. If you like tequila, this is your drink. It's mixed with Patron Silver tequila and Patron's 80-proof Citronge orange liqueur. You'll also need some real grenadine syrup, the kind made with real pomegranate juice. Stirrings makes a good one. You can also used pure pomegranate juice—like Pom Wonderful—but you'll also have to add some simple syrup since pomegranate juice is tart. Each of these drinks is served straight up in a large martini glass, but you can also add ice to the drinks. And a bendy straw.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 3

    You don't need rum to make a great mojito—just check out this variation on one of the most popular cocktails of the new millennium. Where white rum is usually found in this drink, America's largest casual Mexican food chain mixes in silver tequila and Cointreau orange liqueur. Add to that a little sweet-and-sour mix and a squirt of agave syrup and you have a tasty mash-up of margarita and mojito. Agave syrup is used as a sugar substitute, and it can be found in many markets now, or in specialty and health food stores. The same brand of agave syrup On the Border uses in this drink (Wholesome) can be found at Whole Foods.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 4.87. Votes: 15

    Peruse a menu at one of the 270-unit LongHorn Steakhouses located throughout the eastern half of the U.S. and you'll find this seasoning blend on battered onion petals, spicy fried shrimp, pork chops, and steaks. Just combine these eight common ingredients in the comfort of your home, and you will have quickly cloned a versatile seasoned salt that can be added to everything that needs flavor, from steaks to chicken to seafood. It's also good sprinkled over eggs, burgers, even popcorn.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 1

    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.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Items: 161170 of 174, per page
What's Hot
Drop items here to shop
Product has been added to <a href="?target=cart">your cart</a>
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
    • $2.99
    • 25% off
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
    • $1.99
    • 33% off
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
    • $5.95
    • 25% off
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
    • $5.95
    • 25% off
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...