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    Score: 5.00. Votes: 5

    Mix it together, heat it up, cool it down, and store it in the fridge until salad time.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.55. Votes: 53

    I know, it's just tea. Tea and sugar, plain and simple—probably the easiest recipe on earth. But I had been getting so many requests to clone the sweet tea at McDonald's that I figured it's time for a hack. All you'll need to clone tea like Mickey D's are a few standard-size Lipton tea bags and a way to boil 2 quarts of water. There's a whole cup of sugar in there, so this tea is pretty sweet if you drink it straight. McDonald's serves the real stuff from a room-temperature jug into a cup filled to the top with ice. This will dilute the tea in just a few minutes so that it's not so crazy-sweet.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.64. Votes: 14

    In the coffee war that's been brewing since 2007, McDonald's is emerging victorious by snagging a significant chunk of the $11 billion coffee market away from sector-leader Starbucks. The hamburger chain's McCafe offerings, which include premium cappuccinos, lattes, and iced coffees, scored higher in taste tests according to Consumer Reports magazine, and the drinks come with a lower price tag than comparable beverages at the coffeehouse chain. The Vanilla Iced Coffee appears to be a standout selection at The Golden Arches, and a home clone is simple after you get your hands on some Torani vanilla syrup. Brew up some coffee, chill it, then pour these three ingredients over ice in a 16-ounce glass. The taste of your finished drink will be determined by the quality of your coffee (McDonald's has its own beans), so be sure to brew your best stuff. The better the coffee you start with, the better your clone will taste.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Although it's a popular choice since the steakhouse first opened in 1988, the Alice Springs Chicken would not likely be part of any low-fat diet. This marinated chicken breast is covered with honey mustard and bacon, then the entree is baked until the cheese on top is melted. Add it up, and you've got yourself around forty-five grams of fat in just one serving.

    We can cut the fat by more than half using fat-free and low-fat ingredients, plus some low-fat turkey bacon (I recommend Butterball brand). Tastes just like the original, but without the guilt.

    Nutrition Facts
    Serving size–1 portion
    Total servings–4
    Calories per serving–603 (Original–838)
    Fat per serving–19g (Original–44g)

    Source: Low Fat Top Secret Recipes by Todd Wilbur.

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    Score: 4.90. Votes: 10

    McDonald's enlisted Destiny's Child, Venus Williams, and Bob Greene (Oprah's trainer) to kick off its balanced lifestyles campaign in the spring of 2005, starting with this salad and the tagline "Get a fruit buzz." Most of the recipe is no big secret: two kinds of sliced apples, red seedless grapes, and low-fat vanilla yogurt. If there is a secret ingredient it's the candied walnuts which we can clone from scratch using honey, peanut oil, sugar and vanilla. 
     
    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 2.33. Votes: 3

    The automated process for creating Krispy Kreme doughnuts, developed in the 1950's, took the company many years to perfect. When you drive by your local Krispy Kreme store between 5:00 and 11:00 each day (both a.m. and p.m.) and see the "Hot Doughnuts Now" sign lit up, inside the store custom-made stainless steel machines are rolling. Doughnut batter is extruded into little doughnut shapes that ride up and down through a temperature and humidity controlled booth to activate the yeast. This creates the perfect amount of air in the dough that will yield a tender and fluffy finished product. When the doughnuts are perfectly puffed up, they're gently dumped into a moat of hot vegetable shortening where they float on one side until golden brown, and then the machine flips them over to cook the other side. When the doughnuts finish frying, they ride up a mesh conveyer belt and through a ribbon of white sugar glaze. If you're lucky enough to taste one of these doughnuts just as it comes around the corner from the glazing, you're in for a real treat—the warm circle of sweet doughy goodness practically melts in your mouth. It's this secret process that helped Krispy Kreme become the fastest-growing doughnut chain in the country. 

    As you can guess, the main ingredient in a Krispy Kreme doughnut is wheat flour, but there is also some added gluten, soy flour, malted barley flour, and modified food starch; plus egg yolk, non-fat milk, flavoring, and yeast. I suspect a low-gluten flour, like cake flour, is probably used in the original mix to make the doughnuts tender, and then the manufacturer adds the additional gluten to give the doughnuts the perfect framework for rising. I tested many combinations of cake flour and wheat gluten, but found that the best texture resulted from cake flour combined with all-purpose flour. I also tried adding a little soy flour to the mix, but the soy gave the dough a strange taste and it didn't benefit the texture of the dough in any way.  I excluded the malted barley flour and modified food starch from the Krispy Kreme original glazed doughnut recipe since these are difficult ingredients to find. These exclusions didn't seem to matter because the real secret in making these doughnuts look and taste like the original lies primarily in careful handling of the dough.

    The Krispy Kreme original glazed doughnut recipe dough will be very sticky when first mixed together, and you should be careful not to over mix it or you will build up some tough gluten strands, and that will result in chewy doughnuts. You don't even need to touch the dough until it is finished with the first rising stage. After the dough rises for 30 to 45 minutes it will become easier to handle, but you will still need to flour your hands. Also, be sure to generously flour the surface you are working on when you gently roll out the dough for cutting. When each doughnut shape is cut from the dough, place it onto a small square of wax paper that has been lightly dusted with flour. Using wax paper will allow you to easily transport the doughnuts (after they rise) from the baking sheet to the hot shortening without deflating the dough. As long as you don't fry them too long—1 minute per side should be enough—you will have tender homemade doughnuts that will satisfy even the biggest Krispy Kreme fanatics.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.74. Votes: 43

    Menu Description: "Delicate white cake and lemon cream filling with a vanilla crumb topping."

    To make this clone easy I've designed the recipe with white cake mix. I picked Betty Crocker brand, but any white cake mix you find will do. Just know that each brand (Duncan Hines, Pillsbury, etc.) requires slightly different measurements of additional ingredients (oil, eggs). Follow the directions on the box for mixing the batter, then pour it into a greased 10-inch springform pan and bake until done. The filling recipe is a no-brainer and the crumb topping is quick. When your cake is assembled, stick it in the fridge for a few hours, and soon you'll be ready to serve 12 slices of the hacked signature Olive Garden dessert.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Chicken Parmigiana is delicious, but who needs all the fat that comes from pan frying the chicken breast? Olive Garden's delicious chicken parmigiana sandwich was the perfect product for a reduced-fat clone using a special baking technique for the chicken to replace the greasy frying. Even when we use regular provolone cheese in this recipe, our conversion comes out to around half the fat of the original, which has been filling the bellies of Olive Garden customers since 1995. And you won't get splattered with hot oil using this Olive Garden chicken parmesan sandwhich recipe.

    Nutrition Facts
    Serving size–1 sandwich
    Total servings–4
    Calories per serving–553 (Original–631)
    Fat per serving–11g (Original–21g)

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

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    Score: 4.78. Votes: 9

    Here's a replica recipe that's great for a cookout, or as your cool cloned contribution to a party. You can add everything to the dish ahead of time and bake it when you get to the shindig. Just find yourself a couple cans of the small white beans (not pinto beans or great northern beans), and the rest is easy. Throw all of the ingredients into a casserole dish and let the sucker bake, while you get in on the festivities.

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

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    Score: 5.00. Votes: 8

    One of the tastiest dipping sauces that you can choose with your order of Chicken McNuggets is this sweet-and-sour creamy Dijon mustard. No longer shall you find it necessary to beg for extra packets of this sauce with your next box of cluck chunks. Now, with just four ingredients, you can from this day forward mix up the stuff at home anytime you want to use it as a spread on savory sandwiches (great with ham!) or as a dipping sauce for your own home-cooked nuggets or chicken strips.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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