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Red Lobster

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    Score: 4.50. Votes: 2

    If you're going to clone a cocktail from Red Lobster you have to include the chain's signature drink, don't you think?

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

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    Alongside your fish entree served at this huge seafood chain, comes a dollop of delicious tartar sauce. But the sauce served at the restaurant has around 22 grams of fat per two tablespoons. This adds significant fat to an entree that is otherwise so naturally light in fat and calories.

    Using fat-free mayonnaise, we can easily eliminate every bit of the fat in this sauce. The finished product tastes just like the original.

    Nutrition Facts
    Serving size–2 tablespoons
    Total servings–4
    Calories per serving–25 (Original–200)
    Fat per serving–0g (Original–22g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Score: 5.00. Votes: 1

    The cheesy little biscuits that come with your meal at the country's largest seafood chain were first served in 1990. According to a company spokesperson, it's the menu item the chain has become best known for. In 1997 the chain served over 435 million Cheddar Bay Biscuits.

    Each of those small biscuits has around 7 grams of fat, but we're going to change that. Here is a delicious light version of the biscuits which tastes just as good as the original. Using reduced-fat Bisquick and reduced-fat shredded Cheddar cheese these biscuits are now less than half the fat of the originals. 

    Nutrition Facts

    Serving size–1 Biscuit
    Total servings–12
    Calories per serving–112 (Original–130)
    Fat per serving–3g (Original–7g)

    Source: Top Secret Recipes Lite 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: 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: 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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    Score: 4.50. Votes: 2

    Preheat your grill and put on your sandals for this great clone that's perfect when you've got a hankering for a tropical grilled fish dinner. Red Lobster lets you chose your favorite fish from the menu, then prepares it on the grill with a basting of tangy citrus and ginger teriyaki glaze. The delicious pineapple-mango salsa is the perfect finishing touch. Once you've got your favorite fresh fish from the market, you just need to prepare the sauce and salsa, and light the tiki torches.

    Source: 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: 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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    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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