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Red Lobster

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    Score: 5.00. Votes: 36

    Order an entree from America's largest seafood restaurant chain and you'll get a basket of some of the planet's tastiest garlic-cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right on the box of Bisquick baking mix.

    The problem with making biscuits using Bisquick is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix. On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip -- with grated Cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. Wherever that is.

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    Score: 4.78. Votes: 9

    Menu Description: "Jumbo butterflied shrimp hand-dipped in batter flavored with Captain Morgan Parrot Bay Rum & coconut flakes. Served with pina colada dipping sauce."

    Fans of this dish say the best part is the pina colada dipping sauce. And it's true. That sauce is so good you could eat it with a spoon. But the coconut shrimp is pretty awesome too, just on its own. Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens the batter and adds a great coconut flavor (plus you can whip up a nice cocktail with it while you're cooking). Panko breadcrumbs—which give a nice crunch to the shrimp—can be found in the aisle of your market where all the Asian foods are parked. This secret recipe makes two times the size of a serving you get at the Lobster, so there should be enough for everyone. The real thing comes with salsa on the side in addition to the pina colada sauce, but you may not even want to include it.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Bill Darden was only 19 when he started his restaurant career in 1939 by opening a 25-seat lunch counter called The Green Frog in Waycross, Georgia. From the start Bill's business was a hopping success. That success helped Bill springboard into other restaurant acquisitions throughout the years including 20 Howard Johnson's restaurants. Then, in 1968, as he reached his mid fifties, Bill took another gamble and opened a seafood restaurant in Lakeland, Florida. When deciding on a name for the new restaurant, someone suggested the name "Red Lobster" since he had great luck in the past with the name "Green Frog." And so it was.

    Here are a couple of great dishes to serve as appetizers or on the side with an entree such as broiled lobster or fish. These recipes include a stuffing that varies in the restaurants only in the type of seafood used—the stuffed shrimp contains crabmeat and the stuffed mushrooms contain lobster meat. If you like, you can use the stuffings interchangeably.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.82. Votes: 38

    Here's a clone for the dollop of sweet, creamy goodness that comes alongside your fish entree at the world's largest seafood chain. This original kitchen replica gives you a quick and tasty sauce that has the look and flavor of the real thing—and it's only five ingredients! Use the sauce to dress up your next home-cooked fish platter or as a spread on fish sandwiches and fish tacos.

    Souce: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 2

    It's shrimp, it's bacon, it's cheese; what's not to like about this Red Lobster bacon wrapped shrimp recipe? It's one of the groovy appetizers on the Red Lobster menu, and now you can re-create it at your crib. Find some large shrimp, a wooden skewer or toothpicks, and cook the bacon about halfway to done before you begin. Mix up clones of Red Lobster's top secret seasoning and cilantro-ranch dipping sauce, and you're minutes away from a great appetizer or party finger food dish.  

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 1

    At the time I was writing this book there were two ways you could have your bacon and scallops at Red Lobster: wrapped and broiled, or grilled on a skewer. The former is a smaller portion to be served as an appetizer, while the grilled version is served as a main entree. I've included recipes to clone both versions.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    The Red Lobster menu describes this dish as, "a mild-tasting fillet sprinkled with lemon-pepper seasoning, plus rice." Simple enough. And, if you keep the butter to a minimum, this clone becomes a naturally low-fat meal. Most of the butter will melt away from the fish when grilling, and mahi-mahi has hardly any fat in it. The liquid smoke gives the fish a flavor like the restaurant version, and I found that Jane's brand of lemon-pepper seasoning works best, if you can find it. Add some rice on the side—either brown or converted—some steamed veggies, and you've got yourself a tasty guilt-free meal.

    Nutrition Facts 
    Serving size–2 fillets 
    Total servings–2 
    Calories per serving–340 
    Fat per serving–5g

    Source: Top Secret Recipes Lite by Todd Wilbur. 

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    Score: 4.00. Votes: 2

    Rather than going through the tedious (and more expensive) task of steaming fresh clams and dicing up all the good parts, we can use the more affordable and convenient canned clams found in any supermarket. Just remember to not toss out the clam juice in the cans when you open them, since you'll need that flavorful liquid in the first step.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: “Wood-grilled, bacon-wrapped sea scallops with a sweet peach-bourbon BBQ sauce, over crispy onion rings with pico de gallo.”

    You want a great way to serve scallops? Here it is. This appetizer features scallops wrapped with bacon, skewered, grilled, then smothered in a super secret sweet sauce and topped with fresh pico de gallo. As a bonus, they’re served with a side of crispy thin onion rings. When you get it all into your mouth at once, you’ll instantly know why this appetizer is so popular. I recommend using medium-size sea scallops that are all about the same size so that they each take the same amount of time to cook. You can wrap the scallops with center-cut bacon—a shorter bacon strip—or you can use the standard-size bacon and just cut off the ends. What’s nice about this dish is that you can make it a couple hours ahead of time by preparing the pico de gallo and sauce, baking the scallops, wrapping them with bacon, and then storing them covered in the refrigerator until grill time. When you are ready to serve the dish, make the crispy onions rings, grill the scallops, and serve them with the sauce poured over the top.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 5.00. Votes: 2

    Banking on the popularity of the chain's Cheddar Bay Biscuits, Red Lobster chefs created this pizza-shaped appetizer with a crust made from the biscuit dough, and crab and Cheddar cheese baked on top. If you like those tender, cheesy garlic biscuits that come with every meal at Red Lobster—and you like crab—then you'll definitely like this.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur. 

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