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You lucky devil. You just found copycat 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. Find all the best restaurant recipes from KFC to Outback Steakhouse here. New recipes added every week.

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    Score: 5.00. Votes: 1

    Hold an entire breakfast in two hands and bring it right up to your face for a bite. Here's a clone for the Spanish Omelet Bagel from the Golden Arches. Check out my other clones for the Ham & Egg, and Steak & Egg Bagels in Even More Top Secret Recipes. All three sandwiches use the easy-to-make secret dill mayo-mustard sauce, cloned here with just two ingredients. The only requirement is that you have a small 6-inch skillet to make the omelette for each sandwich. This McDonald's Spanish omelette bagel sandwich recipe makes four sandwiches, so you'll be able to feed the whole crew.

    This is fun, right? Check out more of my copycat recipes for McDonald's favorites here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.89. Votes: 9

    McDonald's huge roll-out of the BigXtra! was another bomb dropped on the battlefield of the burger wars. Burger King took the first shot by introducing the Big King—a pretty good clone of McDonald's signature Big Mac, with a bit more meat. Then Mickey D's fired back with a clone of Burger King's popular Whopper hamburger, with, you guessed it, a bigger beef patty. 20 percent bigger to be exact. That's just under 5 ounces of ground beef, sprinkled with seasoned salt and stacked on a huge sesame seed bun, with the same ingredients as you find piled on the Whopper: lettuce, onion, tomato, ketchup, mayo and pickles. It's very tasty. Especially if you like Whoppers.

    Find more of your favorites recipes from McDonald's here.

    Source: Even More Top Secret Secret Recipes by Todd Wilbur.

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    Score: 4.40. Votes: 20

    Them's the biscuits at America's most popular stop for breakfast and a copycat McDonald's biscuit recipe is simple to make with Bisquick and buttermilk.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.68. Votes: 19

    They're the world's most famous French fries, responsible for one-third of all U.S. French fry sales, and many would say they're the best. These fried spud strips are so popular that Burger King even changed its own recipe to better compete with the secret formula from Mickey D's. One quarter of all meals served today in American restaurants come with fries; a fact that thrills restaurateurs since fries are the most profitable menu item in the food industry. Proper preparation steps were developed by McDonald's to minimize in-store preparation time, while producing a fry that is soft on the inside and crispy on the outside. Our clone requires a two-step frying process to replicate the same qualities: the fries are par-fried, frozen, then fried once more to crispy just before serving. Be sure to use a slicer to cut the fries for a consistent thickness (1/4-inch is perfect) and for a cooking result that will make them just like the real thing. As for the rumor that you must soak the fries in sugar water to help them turn golden brown, I also found that not to be necessary. If the potatoes have properly developed they contain enough sugar on their own to make a good clone with great color.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 3.95. Votes: 19

    I finally got on the case to figure out a kitchen clone for this famous sauce—as it turns out, it's an easy hack. Dried mustard mixes it up with sweet and sour flavors in a saucepan over medium heat. Cornstarch thickens and stabilizes, and a little habanero pops in for the perfect spicy punch. Use it for dipping, use it for spreading...use it again and again, since you'll be making about a cup of the stuff. 

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.26. Votes: 38

    It's easy to recreate the flavors of McDonald's annual St. Patrick's Day shake using only four ingredients. The two that make this holiday shake special are the mint extract and green food coloring. Make sure your extract says "mint" and not "peppermint". And if you don't care to have shakes that are green like the real ones, you can forego the food coloring.

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

    Update 3/14/17: For a thicker, mintier shake add only 1 cup of milk. If your blender can't mix it up, add 1/4 cup of milk at a time until it blends. Also, the new Shamrock Shakes have whipped cream and a cherry on top.

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    Score: 4.06. Votes: 16

    This recipe clones one of the sauces you get with your order of McNuggets at the world's largest hamburger outlet. Now, instead of shoving a fistful of the little green packs into your backpack, you can make up a batch of your own to use as a dip for store bought nuggets, chicken fingers, fried shrimp, and tempura. It's a simple recipe that requires a food processor or a blender, and the sauce will keep well for some time in the fridge.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.30. Votes: 10

    Menu Description: "Meaty and spicy, served piping-hot with chopped onions, shredded cheddar, and a whole jalapeño."

    When you're craving a big hot bowl of hearty chili to warm the bones and fill your belly make one that has become a classic. This hack of the Lone Star signature dish is easy-to-make, low in fat, and delicious. And if it's super brisk outside, you might want to add an additional tablespoon of diced jalapeño to the pot to aggressively stoke some internal flames.

    Check out my other clone recipes for top dishes from Lone Star Steakhouse here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 9

    Menu Description: "Our famous pumpkin pie has just the right amount of spice."

    The vittles from Marie Callender's have made an impression beyond the chain's West Coast roots with home-style packaged entrees and side dishes available in frozen food sections of supermarkets across the country. Pie making is where the chain excels. A fresh slice of a Marie Callender's pie is as close as you'll get to homemade heaven this side of Grandma's porch window. This clone is an obvious selection, since the restaurant sells more pumpkin pies than any other, even in non-holiday months. This clone is a perfect opportunity to improve on icky pumpkin pie recipes (like those found on cans of canned pumpkin, for example) in many ways. For one thing, there's no need to use canned evaporated milk when fresh whole milk and cream is so much better. And three eggs, versus two found in many recipes, will add to the richness and firmness of the cooked filling. After mixing the filling we'll let it sit for a bit while waiting for the oven to preheat. This way it can come closer to room temperature, and the pie filling will bake more evenly. The clone recipe included here for the crust uses a chilled combination of butter and shortening for the perfect mix of flavor and flakiness.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Update 10/12/17: I made a few changes to improve this recipe. I increased the pumpkin to 19 ounces (or 2 1/2 cups) to better fill the crust. Get a large can of pumpkin. Also, I took the egg yolk out of the crust for a flakier and more tender finished product. Also, because of the additional filling, I've increased the baking time by 10 minutes to 60 to 70 minutes. If you find your crust getting too dark on top, use a pie crust shield or mold some foil around the top of the crust to prevent it from over-browning.

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    Score: 4.40. Votes: 15

    It's dark, moist and delicious, and it comes in a breadbasket to your table at this French-themed West Coast casual restaurant. Now the tastiest carrot bread ever can be yours to create at home with a couple of grated carrots, molasses, raisins and chopped walnuts. You'll be baking this one in the oven for at least an hour. That should be enough time to warm up the house and send an incredible aroma wafting through every room. 

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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