THE MOST TRUSTED COPYCAT RECIPES
THE MOST TRUSTED COPYCAT RECIPES
Taco Bell Beef Burrito Supreme Reduced-Fat copycat recipe by Todd Wilbur

Taco Bell Beef Burrito Supreme Reduced-Fat

Score: 5.00 (votes: 1)
Reviews: 1
  • $0.00
Qty:  

How's this for coincidence: both McDonald's and Taco Bell got their start in San Bernardino, California, in the early '50s. Glen Bell opened a hamburger and hot dog stand called Bell's Drive-In, while the McDonald brothers, Dick and Mac, were just around the corner with their golden arches and speedy drive-up service. "The appearance of another hamburger stand worried me then," says Glen. "I just didn't think there was enough room in town for both of us." Turns out there was enough room—for a while.

In 1962 Glen decided that it was time to offer an alternative to the hamburger stands that were saturating the area, so he opened the first Taco Bell and changed his menu to Mexican food.

Ten years and hundreds of new Taco Bell openings later, the Burrito Supreme hit the menu and became an instant hit. By using my Taco Bell Beef Burrito Supreme recipe below, we can knock the fat down to less than one-fifth of the original.

Nutrition Facts
Serving size–1 burrito
Total servings–4
Calories per serving–325 (Original–503)
Fat per serving–4g (Original–22g)

If you're not watching your calories, try my full-fat Taco Bell Beef Burrito Supreme recipe here

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

Get This

_main
  • 1/2 pound lean ground beef (7% fat)
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried, minced onion
  • 1/4 teaspoon paprika
  • 1 1/2 teaspoons chili powder
  • Pinch garlic powder
  • Pinch onion powder
  • 1/4 cup water
  • 1 cup fat-free refried beans
  • 4 10-inch fat-free flour tortillas
  • 1 cup shredded iceberg lettuce
  • 1/2 cup fat-free shredded Cheddar cheese
  • 1 medium tomato, diced
  • 1/4 cup fat-free sour cream
Do This

1. In a medium bowl, combine the super lean ground beef with the flour, salt, minced onion, paprika, chili powder, garlic powder, and onion powder. Use your hands to thoroughly incorporate everything into the ground beef.

2. Preheat a skillet over medium/low heat, and add the ground beef mixture to the pan along with the water. Brown the beef mixture for 5 to 6 minutes, using a wooden spoon or spatula to break up the meat as it cooks.

3. Put the refried beans into a microwave-safe container and cover. Heat on high for 2 to 3 minutes or until hot. You may also heat the beans in a small saucepan on the stove over medium/low heat. Stir occasionally, and heat until hot.

4. Using the microwave, heat up 4 10-inch fat-free flour tortillas in a tortilla steamer (or wrapped in a moist cloth or paper towels) for 25 to 30 seconds or until hot.

5. Spread about 1/4 cup of refried beans in a 2-inch-wide strip down the center of one tortilla. Leave a margin of a couple inches so that you can later fold the tortilla.

6. Spread 1/4 cup of the beef over the refried beans.

7. Sprinkle 1/4 cup of lettuce onto the beef.

8. Sprinkle 2 tablespoons of the fat-free cheese onto the lettuce.

9. Sprinkle 2 tablespoons of diced tomato over the cheese.

10. Finish the burrito by dropping a tablespoon of fat-free sour cream over the other fillings.

11. Fold the left side of the tortilla over the fillings. Fold up the bottom, then fold the right side over, and serve hot. Repeat with the remaining ingredients.

Makes 4 burritos.

Get New Secret Recipes
Be the first to get Todd's latest hacked recipes, sent to your inbox every week. Just enter your email.
Reviews
gab bach
Nov 1, 2021, 09:55
GOOD STUFF

YOU MAY ALSO LIKE

  • Score: 5.00 (votes: 1)
    Annual TSR Club (Best Deal!)

    per month

    ($23.88 annually)*
    Save $19.16 vs. monthly

    Includes eight (8) 79¢ recipes of your choice each month!

    Read more
    • 33% off
  • Score: 4.78 (votes: 18)
    Chipotle Barbacoa Burrito (Cilantro-Lime Rice / Pinto Beans)

    Menu Description: "Spicy, shredded beef, braised with our own chipotle adobo, cumin, cloves, garlic and oregano."
     
    The original Mexican dish barbacoa was traditionally prepared by cooking almost any kind of meat goat, fish, chicken, or cow cheek meat, to name just a few, in a pit covered with leaves over low heat for many hours, until tender. When the dish made its way into the United States via Texas the word transformed into "barbecue" and the preparation changed to incorporate above-ground techniques such as smoking and grilling.

    The good news is that we can re-create the beef barbacoa that Chipotle has made popular on its ginormous burritos without digging any holes in our backyard or tracking down a local source for fresh cow faces. After braising about 30 pounds of chuck roasts, I finally discovered that the secret to making perfect barbacoa is a taste-alike adobo sauce that fills your roast with flavor as it slowly cooks to a fork-tender delicacy on your stovetop over 5 to 6 hours.

    Part of the secret for great adobo sauce is toasting whole cumin seeds and cloves and then grinding them in a coffee grinder (measure the spices after grinding them). Since the braising process takes so long, start early in the day and get ready for a big dinner, because I've also included clones here for Chipotle's pico de gallo, pinto beans, and delicious cilantro-lime rice to make your burritos complete. You can add your choice of cheese, plus guacamole and sour cream for a super-deluxe clone version. 

    Try my Chipotle Barbacoa copycat recipe below, and check out my clone recipe for Qdoba Grilled Adobo Chicken.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

    Read more
  • Score: 4.75 (votes: 16)
    El Pollo Loco Flame-Broiled Chicken

    El Pollo Loco, or "The Crazy Chicken," has been growing like mad since it crossed over the border into the United States from Mexico. Francisco Ochoa unknowingly started a food phenomenon internacional in 1975 when he took a family recipe for chicken marinade and opened a small roadside restaurante in Gusave, Mexico. He soon had 90 stores in 20 cities throughout Mexico. The first El Pollo Loco in the United States opened in Los Angeles in December 1980 and was an immediate success. It was only three years later that Ochoa got the attention of bigwigs at Dennys, Inc., who offered him $11.3 million for his U.S. operations. Ochoa took the deal, and El Pollo Loco grew from 17 to more than 200 outlets over the following decade.

    Pair my El Pollo Loco Flame Broiled Chicken copycat recipe below with my recipes for their avocado salsa, pinto beans, Spanish rice, and bbq black beans.

    Source: More Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 4.44 (votes: 9)
    Olive Garden Breadsticks

    Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm, garlicky breadsticks served before each meal at the huge Italian casual chain. My guess is that the breadsticks are proofed, and then sent to each restaurant where they are baked until golden brown, brushed with butter and sprinkled with garlic salt. Getting the bread just right for a great Olive Garden breadstick hack was tricky—I tried several different amounts of yeast in all-purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals. The two-stage rising process is also a crucial step in this much requested Olive Garden breadstick copycat recipe.

    Complete the bottomless experience with my Olive Garden Italian salad dressing recipe.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Score: 4.83 (votes: 18)
    Top Secret Steak Rub (Like Outback Steak Seasoning)

    Just like the pro chefs use. A secret blend of herbs and spices that will make your homemade steaks taste like they came from a famous steakhouse chain. All-natural. Contains no MSG or preservatives. Great for anyone who likes a truly amazing steak.

    Top Secret Steak Rub is created by Food Hacker Todd Wilbur who has spent the last 30 years reverse-engineering popular menu items at the most-loved restaurant chains across America. By identifying the herbs, spices and other ingredients that make great restaurant food taste so good, Todd created this custom Top Secret Steak Rub to help you make restaurant-style steaks at home. All it takes is just a few shakes. Then cook the steaks your favorite way. Our Top Secret Steak Rub is also great on hamburger patties, vegetables, French fries, and popcorn!

    Buy up to 5 bottles to ship for one low price!

    7-ounce bottle. Money back guarantee. Kosher certified. Gluten-free.

    You may also like our Top Secret Chicken Rub, and Top Secret Fish Rub.

    Read more
    • 31% off
  • Score: 5.00 (votes: 10)
    Roadhouse Grill Baby Back Ribs

    Menu Description: "Our award-winning Baby Back Ribs are slow-roasted, then basted with Jim Beam Bourbon BBQ Sauce and finished on our Mesquite grill."

    When your crew bites into these baby backs they'll savor meat so tender and juicy that it slides right off the bone. The slow braising cooks the ribs to perfection, while the quick grilling adds the finishing char and smoky flavor. But the most important component to any decent rack of ribs is a sauce that's filled with flavor, and this version of Roadhouse Grill's award-wining sauce is good stuff. I ordered the ribs naked (without sauce) so that I could see if there was any detectable rub added before cooking, and I didn't find anything other than salt and a lot of coarse black pepper. So that's the way I designed my Roadhouse Grill Baby Back Ribs copycat recipe, and it works.

    Find more of my Roadhouse Grill copycat recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 4.28 (votes: 18)
    Taco Bell Burrito Supreme

    To copy the Taco Bell Burrito Supreme at home, you first must assemble the meaty foundation of many of the chain's top-selling products: the spiced ground beef. Toss it and seven other tasty ingredients into a large flour tortilla and fold using the same technique as taught to new recruits to the chain. Add your favorite hot sauce for a bit of heat, or clone Taco Bell Mild, Hot, Fire Border, Diablo, Baja, or Lava sauce with my recipes here.

    You might also want to try my improved Taco Bell beef recipe here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Read more
  • Not rated yet
    Starbucks Pink Drink

    Many new food product ideas emerge from corporate test kitchens, but Starbucks’ Pink Drink was born on social media. That’s where customers learned to request coconut milk in their order of the chain’s strawberry-acai refreshers drink, and when they gave it a good shake it turned pink. That was in 2016. When high demand persisted for the “secret menu” item, Starbucks added the Pink Drink to its permanent menu one year later, in 2017.

    You'll have no trouble creating my Starbucks Pink Drink copycat recipe as long as you procure a bottle of the strawberry acai flavor of Dr. Smoothie Refreshers. This lightly caffeinated concentrated drink mix can be found online in 46-ounce bottles and will be enough to make 11 (16-ounce) Pink Drink clones. You’ll also need coconut milk, preferably one that isn’t too thick or chunky (Goya brand is good), and freeze-dried strawberries.

    Finish the drink by shaking everything together in a shaker with ice, then pour the pink goodness into a 16-ounce glass and consume with glee.

    Find more of my Starbucks copycat recipes here

    Read more
  • Score: 5.00 (votes: 3)
    Qdoba 3-Cheese Queso

    There are many acceptable ways to formulate good queso, but to make this specific queso the Qdoba way, the ingredients must be correct – and most copycat recipes seem to get it wrong. A few recipes get one of the peppers and two of the cheeses right, but pretty much every recipe out there is a bit of a mess that I will now save you from.

    Quesos can be made with a variety of cheeses that include queso fresco, asadero, and Muenster, but this particular queso includes a cheese you probably didn’t expect: Swiss. That cheese is slow to melt, so we’ll shred it first, along with the Jack. And you won't need to gum up the queso with flour or cornstarch by making a roux because the white American cheese in the mix contains either sodium citrate or sodium phosphate—additives that help the cheese melt smoothly and stay that way. 

    Authors of recipes that call for tomatoes in this dish haven’t looked closely. Those are red bell peppers and they are roasted, peeled, and seeded along with the poblano and jalapeños before they are diced and added to the cheese sauce. The sauce cooks on low heat, never bubbling, so that it stays smooth and creamy.

    When done, your queso might seem thin in the pan, but it will thicken as it cools to a perfect consistency for dipping tortilla chips, or as a topping for tacos and burrito bowls.

    My Qdoba 3-cheese queso copycat recipe was our #2 most popular in 2021. Check out the other four most unlocked recipes for the year: Panda Express Chow Mein (#1), Panda Express Fried Rice (#3), Outback Baked Potato Soup (#4), Chipotle Carne Asada (#5).

    Check out this list of our most popular recipes of all-time.

    Read more
  • Score: 5.00 (votes: 5)
    Rao's Homemade Marinara Sauce

    Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.

    If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the sauce for yourself using my easy Rao's Homemade Marinara Sauce copycat recipe.

    The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.

    After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.

    This recipe was our #1 most popular in 2020. Check out the other four most unlocked recipes for the year: Olive Garden Lasagna Classico (#2), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

    Check out this list of our most popular recipes of all-time.

    You might also like my recipes for Rao's Bolognese sauce and Rao's Meatballs here.

    Read more
  • Score: 5.00 (votes: 4)
    Pei Wei Wei Better Orange Chicken

    This 220-unit downscaled version of P.F. Chang’s China Bistro targets the lunch crowd with a smaller menu that features bento boxes, bowls, and small plates. Obviously, a clone is needed for this one, stat.

    The name “Wei Better Orange Chicken” is a competitive callout to Panda Express's signature orange chicken, which is made with pre-breaded and frozen chicken. Pei Wei claims its orange chicken is prepared each day from scratch with chicken that is never frozen, so we’ll craft our clone the same way. But rather than assemble the dish in a wok over a high-flame fast stove like they do at the restaurant, we’ll prepare the sauce and chicken separately, then toss them with fresh orange wedges just before serving.

    By the way, Pei Wei Better Orange Chicken goes very well with white or brown rice, so don’t forget to make some.

    This recipe was our #4 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Chipotle Mexican Grill Carnitas (#5).

    Check out this list of our most popular recipes of all-time.

    Read more
  • Score: 5.00 (votes: 6)
    Top Secret Burger Spread (Like In-N-Out Burger Spread)

    If you like In-N-Out's burger spread, you'll love Top Secret Recipes Secret Burger Spread.

    Created by food hacker Todd Wilbur, host of Top Secret Recipe and best-selling author of 12 Top Secret Recipes cookbooks, this sauce is inspired by the secret spread In-N-Out uses on their world-famous hamburgers.

    Use our Top Secret Burger Spread on your own burgers, sandwiches, and wraps.

    Buy up to 4 bottles to ship for one low price! 

    11-ounce bottle. Money-back guarantee.

    Also sold at Walmart.

    You might also like our Top Secret Burger Special Sauce (like McDonald's Big Mac Sauce) and our Top Secret Chicken Sandwich Sauce (like Chick-fil-A).

    Ingredients. Vegetable oils, cucumbers, water, tomatoes, white distilled vinegar, eggs, high fructose corn syrup, corn syrup, salt, onions, sugar, mustard seed, Natural flavors, spices, Xanthan gum, turmeric, preservatives, lemon juice, garlic, citric acid, paprika, annatto.

    Nutrition Facts: Serving Size 1 tbsp. Servings per container 26. Amount per serving: Calories 70, Total Fat 7g, Cholesterol 5mg, Sodium 135mg, Total Carbohydrate 1g, Dietary Fiber 0g, Total Sugars 1g, Protein 0g.

    Read more
    • 34% off
  • Score: 4.33 (votes: 3)
    Cheesecake Factory Cinnamon Roll Pancakes

    Menu Description: "Two fresh breakfast favorites are even better together with our buttermilk pancakes swirled with cinnamon-brown sugar."

    This new Cheesecake Factory brunch item packs everything you love about cinnamon rolls into an extra-wide stack of pancakes, including buttery icing on top. To make pancakes that are caramel brown on their faces and super spongy with lots of air pockets, you’ll need a tablespoon of baking soda in the batter. When the alkaline baking soda collides with the acidic buttermilk, the batter will instantly puff up, making pancakes that are extra light and airy, and very dark on their surface, like pretzels.

    My Cheesecake Factory cinnamon roll pancake copycat recipe makes plain buttermilk pancakes until the secret cinnamon filling is swirled over the top of the batter when it's poured into the pan. The combination of brown sugar, powdered sugar, cinnamon, and butter will melt into the pancake, making it look and taste like a sweet, buttery cinnamon roll. Hopefully you have a big griddle or very large skillet to cook these on. The real Cheesecake Factory Cinnamon Roll pancakes are 7 to 8 inches across, so you’ll need a big cooking surface if you want to cook more than one at a time. Or you could just make smaller pancakes.

    Find your favorite cheesecake, appetizers, and entrée recipes from Cheesecake Factory here

    Read more
  • Score: 5.00 (votes: 7)
    Pizzeria Uno Chicago Deep Dish Pizza

    A requirement of any visit to Chicago is eating at least one slice of deep dish pizza in the city that perfected it. Deep dish pizza quickly became a Chicago staple after Ike Sewell and Ric Riccardo opened the first Pizzeria Uno in 1943 and served a hearty new style of pizza constructed in a high-rimmed cake pan. The yeast crust was tender and flakey, like a pastry, and the cheese was layered under the sauce so that it wouldn’t burn in a hot oven for the long cooking time.

    While researching a home hack of this now-iconic recipe, I discovered an unexpected technique that I hadn’t seen in other deep dish recipes. Employees told me the pizza crusts are partially cooked each morning to cut down on the wait time for customers. Before the restaurant opens each day, cooks press the dough into a pan and then sprinkle it with a little shredded cheese. The shells are then partially baked and set aside. Later, when an order comes in, the pizza is built into one of the par-baked crusts and finished off. This way customers get their food faster, and the tables turn over quicker.

    Copying that delicious, flakey crust was the task that took me the longest. After two weeks of baking, I finally settled on a formula that was a mash-up of yeast dough and pie crust and made a perfectly tender deep dish crust, with great flavor that exactly mimicked the original. If you like Uno, you'll love this! 

    Regarding the cheese: be sure your cheese is at room temperature, not cold, or it may not melt all the way through. Also, it’s best if you buy cheese by the block and shred it yourself. Pre-shredded cheese is dusted with cornstarch so that the shreds don’t stick together in the bag, and it won’t melt as smoothly as cheese you shred by hand.

    My Pizzeria Uno Chicago Deep Dish Pizza copycat recipe will make enough sauce for two pizzas. I just thought you should know that in case you get the urge to make another deep dish after this one disappears.

    This recipe was our #4 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Bush's Country Style Baked Beans (#5).

    Check out this list of our most popular recipes of all-time.

    Read more
  • Score: 5.00 (votes: 17)
    KFC Grilled Chicken

    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 for my KFC grilled chicken copycat recipe, 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 of hours in a salt and MSG solution. This will make the chicken moist all 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 stove top 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 sauté 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.

    You might also like my copycat recipes for KFC's signature sauces and sides. Find all of my KFC copycat recipes here.

    Source: "Top Secret Recipes Step-by-Step" by Todd Wilbur

    Read more
  • Score: 4.85 (votes: 26)
    Carrabba's Spicy Sausage Lentil Soup

    It's not served every day at Carrabba's Italian Grill, but when this amazing soup is on the menu, consider yourself lucky and snag a bowl. It's chock-full of lentils and other good bits of vegetables and herbs, plus there are big chunks of spicy Italian sausage in every bite. Best of all, you can use my Carrabba's spicy sausage and lentil soup recipe below to easily make it at home. Most of the work here is just chopping stuff up, including a small ham steak, which you can find where the bacon is sold in your market. If you can't find a ham steak, you can slice up some deli ham. Get everything in a pot and let it simmer. In 1 hour, you'll have enough hot, chunky soup for at least a dozen cup-size servings. 

    You might also like my Carrabba's chicken Marsala recipe.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Score: 4.54 (votes: 13)
    El Pollo Loco BBQ Black Beans

    If you like traditional BBQ beans, you've got to love El Pollo Loco's sweet-and-spicy variation with black beans. The light smokiness in this clone comes from bacon fat, then cayenne pepper and green chiles give the beans a Southwestern flavor that's perfect on burritos or as a delicious side. 

    The prep for my El Pollo Loco BBQ black beans recipe is a breezer, since you conveniently combine two 15-ounce cans of black beans with the other secret ingredients in a saucepan and just let it simmer for an hour or so. When the beans are soft and the mixture is thick, on with the eating.

    Find more famous El Pollo Loco recipes here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

    Read more
  • Score: 4.72 (votes: 25)
    Bonefish Grill Bang Bang Shrimp

    Menu Description: "Tender, crispy wild gulf shrimp tossed in a creamy, spicy sauce."

    Bonefish Grill proudly refers to this appetizer as the "house specialty." And why not, it's an attractive dish with bang-up flavor, especially if you like your food on the spicy side. The heat in my Bonefish Grill Bang Bang Shrimp copycat recipe comes from the secret sauce blend that's flavored with chili garlic sauce, also known as sambal. You can find this bright red sauce where the Asian foods are in your market—and while you're there, pick up some rice vinegar. 

    Once the sauce is made, you coat the shrimp in a simple seasoned breading, fry them to a nice golden brown, toss them gently in the sauce, and then serve them up on a bed of mixed greens to hungry folks who, hopefully, have a cool drink nearby to mellow the sting.

    You might also like my recipes for Bonefish Grill's Saucy Shrimp and Citrus Herb Vinaigrette.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 11)
    Joe's Stone Crab Jumbo Lump Crab Cakes

    Joseph Weiss was living in New York with his wife and son when his doctor told him he would need a change of climate to help his asthma. He journeyed to Miami, Florida in 1913 and discovered he was able to breathe again. He quickly moved his family down South and opened his first restaurant, a little lunch counter. 

    Joe's restaurant business exploded in 1921 when he discovered how to cook and serve the stone crabs caught off the coast. Joe boiled the meaty claws and served them chilled with a secret mustard dipping sauce. Today only one pincer is removed from each stone crab, then the crab is tossed back into the ocean where it will regenerate the missing claw in about 2 years. The stone crabs, in addition to several other signature items, made Joe's a Miami hotspot, and these days Joe's restaurants can be found in Chicago and Las Vegas. 

    Here is my take on Joe's amazing giant crab cakes, which are made from lump crab meat. You can use my Joe's Stone Crab jumbo lump crab cakes recipe below and serve as them an appetizer or entrée like they do at the restaurant. Of course, you can't clone a Joe's crab dish without cloning the secret mustard sauce, so that recipe is here too.

    Try more of my clone recipes of other popular dishes from Joe's Stone Crab here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Score: 4.62 (votes: 42)
    Buffalo Wild Wings Buffalo Wings and Sauces

    Menu Description: "Here they are in all their lip-smacking, award-winning glory: Buffalo, New York-style chicken wings spun in your favorite signature sauce."

    Since Buffalo, New York was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. 

    While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces are what make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and I'm presenting clones for the more traditional flavors. These sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the oil won't separate from the other ingredients. 

    In my Buffalo Wild Wings copycat recipe below you'll find the cooking and coating technique for the wings, followed by copycat recipes for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations to make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank's pepper sauce by the other hot sauces in your market. If you can't find that brand, you can also use Crystal Louisiana hot sauce.

    Find my copycat recipes for Buffalo Wild Wings Asian Zing; Parmesan Garlic, and Caribbean Jerk sauces here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 4.67 (votes: 6)
    T.G.I. Friday's Potato Skins

    Menu Description: "Loaded with cheddar cheese and bacon. Served with sour cream and chives."

    Perfume salesman Alan Stillman was a single guy in New York City in 1965, looking for a way to meet women who lived in his neighborhood. He figured out a way to get their attention: buy a broken-down beer joint in the area, jazz it up, and call it "The T.G.I.F." to attract the career crowd. Within a week, police had barricaded the area to control crowds flocking to Alan's new restaurant. The restaurant made $1 million in its first year—a lot of dough back then. Soon restaurateurs across the country were imitating the concept.

    In 1974 T.G.I. Friday's invented an appetizer that would also be copied by many in the following years. Potato skins are still the most popular item on the T.G.I. Friday's menu, with nearly 4 million orders served every year. The recipe has the added benefit of providing you with leftover baked potato ready for mashing.

    T.G.I Friday's has several popular dishes. See if I cloned your favorites here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

    Read more
  • Score: 4.75 (votes: 8)
    McDonald's Cinnamon Melts

    Everyone knows the center of a cinnamon roll is the best part. With that in mind, McDonald's designed a cinnamon pastry where every bite is coated with the same deliciously gooey cinnamon and brown sugar filling that you discover only after working your way through the dry, doughy part of traditional cinnamon rolls. It's sort of like monkey bread, whereby chunks of dough are tossed in cinnamon sugar and then baked in a deep cake pan. 

    For my McDonald's Cinnamon Melts copycat recipe, the filling is mixed with margarine and spooned onto the dough chunks in layers. And you bake this in small, single-serving portions. As it turns out, a Texas-size muffin tin, which has cups that are about twice the size of a standard muffin tin, is the perfect pan for this. You can also use disposable aluminum pot pie pans that many markets carry. 

    Since my recipe makes a dozen servings, dig this: After the cinnamon melts have cooled, cover and freeze them. When you need a quick breakfast pastry or late-night snack, simply remove a melt from the pan, microwave for 35 seconds, or until hot (this is how McDonald's heats it, too), and you're instantly teleported to cinnamon roll paradise.

    Find more copycat recipes for your favorite McDonald's items here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

    Read more
  • Score: 4.30 (votes: 23)
    Panera Bread Broccoli Cheddar Soup

    The easy-melting, individually-wrapped Kraft Cheddar Singles are the perfect secret ingredient to copy this cheesy broccoli cheddar soup served at this top soup stop. In my Panera Bread Broccoli Cheddar Soup copycat recipe, fresh broccoli is first steamed, then diced into little bits before you combine it with chicken broth, half-and-half, shredded carrot, and onion. Now you're just 30 minutes away from soup spoon go-time.

    Click here for more of my copycat Panera Bread recipes.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

    Read more
  • Score: 4.47 (votes: 19)
    Waffle House Waffles

    Two friendly Atlanta, Georgia neighbors built the first Waffle House in 1955. With the dimpled breakfast hotcake as a signature item, the privately held chain grew into 20 Southern U.S. states. Today tasty food at rock-bottom prices, plus 24-hours-a-day service, makes Waffle House a regular stop for devoted customers any time of the day or night. And don't even think about referring to your server as a waitress—they're called "associates."

    For the best clone of the 50-year-old secret waffle recipe, you should chill the batter overnight in the fridge, just as they do in each of the restaurants. But sometimes you can't wait. If you need instant gratification, my Waffle House waffle copycat recipe still works if you make the waffles the same day. Wait for at least 15 to 20 minutes before using the batter so that it can thicken a bit. That'll give you time to dust off the waffle iron and heat it up.

    How about some homemade Jimmy Dean Breakfast Sausage to go with those waffles? Check out my recipes for famous breakfast items here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 8)
    Red Lobster Parrot Bay Coconut Shrimp

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

    Fans of this dish say the best part is the piña 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. My Red Lobster Parrot Bay coconut shrimp copycat 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 piña colada sauce, but you may not even want to include it.

    Find more of your favorite Red Lobster copycat recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 7)
    Taco Bell Mexican Pizza

    I hope your crew is hungry because my Taco Bell Mexican Pizza copycat recipe makes four pizzas like those served at the Bell: seasoned ground beef and refried beans are sandwiched between two crispy flour tortillas, topped with melted cheddar cheese, salsa, diced tomato, and chopped green onion. Slice it like a pizza and serve it with a smile. Prepare to blow your diners away with my copycat recipe if they're at all familiar with the real thing.

    Make some Diablo, hot, or mild sauce for that authentic Taco Bell experience.

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 4.00 (votes: 20)
    Popeyes Red Beans and Rice

    I first created the clone for this Cajun-style recipe back in 1994 for the second TSR book, More Top Secret Recipes, but I've never been overjoyed with the results. After convincing a Popeyes manager to show me the ingredients written on the box of red bean mixture, I determined the only way to create an accurate Popeyes Red Beans and Rice recipe is to include an important ingredient omitted from the first version: pork fat. Emeril Lagasse—a Cajun food master—says, "pork fat rules," and it does. 

    We could get the delicious smoky fat from rendering smoked ham hocks, but that takes too long. The easiest way is to cook 4 or 5 pieces of bacon, save the cooked bacon for another recipe (or eat it!), then use 1/4 cup of the fat for my Popeyes Red Beans and rice recipe below. As for the beans, find red beans (they're smaller than kidney beans) in two 15-ounce cans. If you're having trouble tracking down red beans, red kidney beans will be a fine substitute.

    Can't get enough Popeyes? Find all of my recipes here

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

    Read more
  • Score: 4.44 (votes: 9)
    Panda Express Orange Flavored Chicken

    This delicious crispy chicken in a citrusy sweet-and-sour sauce is the most popular dish at the huge Chinese take-out chain. Panda Express cooks all of its food in woks. For my Panda Express Orange Chicken recipe below, you can use a wok, a heavy skillet, or a large sauté pan.

    Find more copycat recipes for your favorite Panda Express dishes here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 4.70 (votes: 20)
    McDonald's French Fries

    They're the world's most famous French fries, responsible for one-third of all U.S. French fry sales, and many 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. My McDonald's French Fries recipe 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.

    Now, how about a Big Mac or Quarter Pounder to go with those fries? Click here for a list of all my McDonald's copycat recipes.

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 4.89 (votes: 221)
    Wendy's Chili

    Dave Thomas, Wendy's late founder, started serving this chili in 1969, the year the first Wendy's opened its doors. Over the years, the recipe has changed a bit, but my Wendy's copycat chili recipe is a great version of the one served in the early 90s. Try topping it with some chopped onion and Cheddar cheese, just as you can request in the restaurant.

    Now, on to the Wendy's Hot Chili Seasoning copycat recipe.

    Source: Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 26)
    Taco Bell Enchirito (Improved)

    Since Taco Bell brought the Enchirito back from the dead a couple years ago the product's formula has changed a bit. With the exclusion of the sliced black olives on top, plus a few other minor changes, my Taco Bell Enchirito copycat recipe creates the "new" formulation of the chain's enchilada/burrito fusion product first introduced in the early 60s. The technique for preparation has also been improved from the recipe found in the first Top Secret Recipes book. So, until Taco Bell changes it again, this is the ultimate Enchirito recipe that makes enough for an entire family. With or without the olives.

    If you're a fan of the new beef from Taco Bell, you can get that recipe in my Taco Bell Chalupa recipe here.

    Read more
  • Score: 4.75 (votes: 8)
    Taco Bell Chicken Fajita! Seasoning Mix

    A couple years ago Taco Bell and Kraft Foods got together to produce a line of products—everything from taco kits to salsas and spice mixes—all stamped with the familiar Taco Bell logo and available in supermarkets across the country. The idea was a winner, and now the Taco Bell line of products is among Kraft's top sellers. 

    Now, you can make my Taco Bell Chicken Fajita! Seasoning Mix recipe with a combination of common spices and cornstarch, and keep it indefinitely until your brain's fajita-craving neurons begin firing. When you're set to cook, you'll need some chicken, a bell pepper, and an onion, then follow the same prep instructions you find on the package of the real thing.

    Top your fajitas off with one Taco Bell's famous sauces from my recipes here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 4.55 (votes: 44)
    Girl Scout Cookies Thin Mints

    If those cute little cookie peddlers aren't posted outside the market, it may be tough to get your hands on these thin mint cookies—the most popular cookies sold by the Girl Scouts every spring. One out of every four boxes of cookies sold by the girls is Thin Mints. 

    My Girl Scout cookie thin mint copycat recipe uses an improved version of the chocolate wafers created for my Oreo cookie clone in the second TSR book, More Top Secret Recipes. That recipe creates 108 cookie wafers, so when you're done dipping, you'll have the equivalent of three boxes of the Girl Scout Cookies favorite. That's why you bought those extra cookie sheets, right? You could, of course, reduce this recipe by baking only one-third of the cookie dough for the wafers and then reducing the coating ingredients by one-third, giving you a total of 36 cookies. But that may not be enough to last you until next spring.

    Click here for more of your favorite Girl Scout Cookies

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Update 11/16/17: You can make an even better clone using a chocolate product that wasn't available when I created this recipe. Rather than using the semi-sweet chocolate chips combined with shortening and peppermint for coating the cookies, use Ghirardelli Dark Melting Wafers. You will need 2 10-ounce bags of the chips, mixed with 1/2 teaspoon of peppermint extract (and no shortening). Melt the chocolate the same way, and dip the cookies as instructed.

    Read more
  • Score: 4.71 (votes: 7)
    Wendy's Hot Chili Seasoning

    The little red packets of viscous hot sauce at the fast food giant have a cult following of rabid fans who will do whatever it takes to get their hands on large quantities. One such fan of the sauce commented online, "Are there any Wendy's employees or managers out there who will mail me an entire case of Hot Chili Seasoning? I swear this is not a joke. I love the stuff. I tip extra cash to Wendy's workers to get big handfuls of the stuff." Well, there's really no need to tip any Wendy's employees, because now you can make as much as you want in your own kitchen with my Wendy's Hot Chili Seasoning copycat recipe below. 

    The ingredients listed on the real Hot Chili Seasoning are water, corn syrup, salt, distilled vinegar, natural flavors, xanthan gum, and extractives of paprika. We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum (a thickener) to get the slightly gooey consistency right. For the natural flavor and color we'll use cayenne pepper, cumin, paprika, and garlic powder, then filter the particles out with a fine wire-mesh strainer after they've contributed what the sauce needs.

    My recipe makes 5 ounces of sauce— just the right amount to fit nicely into a used hot sauce bottle—and costs just pennies to make.

    Try your Wendy's hot chili seasoning clone on a homemade bowl of Wendy's Chili.

    Read more
  • Score: 4.40 (votes: 5)
    Popeyes Famous Fried Chicken

    Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.

    While making my Popeyes Fried Chicken copycat recipe, I tested several spices and I found that the right blend of cayenne and white pepper bring the same heat as the original. Try my recipe below and see what you think. 

    You might also like to get your hands on my recipes for Popeyes Chicken Sandwich and Popeyes biscuits. Find all of my Popeyes copycat recipes here.

    Source: More Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 3.56 (votes: 9)
    Taco Bell Taco Seasoning Mix

    This is a simple recipe to clone the contents of the seasoning packet that bears the Taco Bell logo found in most grocery stores these days. You probably expect the seasoning mix to make meat that tastes exactly like the stuff you get at the big chain. Well, not exactly. It's more like the popular Lawry's taco seasoning mix, which still makes good spiced ground meat, and works great for a tasty bunch of tacos.

    Try my Taco Bell Seasoning Mix recipe below, and find more cool Taco Bell copycat recipes here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 4.00 (votes: 11)
    McDonald's Filet-O-Fish

    The year 1963 was a big one in McDonald's history. The 500th McDonald's restaurant opened in Toledo, Ohio, and Hamburger University graduated its 500th student. It was in that same year that McDonald's served its one billionth hamburger in grand fashion on The Art Linkletter Show. Ronald McDonald also made his debut that year in Washington, D.C., and the Fillet-O-Fish sandwich was introduced as the first new menu addition since the restaurant chain opened in 1948.

    Now, you can use my easy McDonald's Filet-o-Fish copycat recipe to make it at home. Complete the meal with my recipe for McDonald's French Fries.

    Update 8/4/19: Current versions of this sandwich come with the bun untoasted. For a classic version, make yours as described below, or skip step 2. Be sure to microwave your finished sandwich for 10-15 seconds to warm up your bun, and steam the sandwich before serving.

    Source: More Top Secret Recipes by Todd Wilbur.

    Read more
  • Not rated yet
    Taco Bell Mexican Pizza Reduced-Fat

    You may not know that the delicious "pizzas" you get from the world's largest Mexican food chain have 36 grams of fat. If you like Taco Bell's Mexican Pizza as much as I do, you'll be happy to know that you can make a home version with only 10 grams of fat, and fewer calories, too.

    The secret fat savings come from baking, rather than frying, the flour tortillas. You'll also say "adios" to much of the fat by using reduced-fat Cheddar and Jack cheeses. I picked reduced-fat for these, because the fat-free stuff does not melt well when the pizza is baked.

    Nutrition Facts
    Serving size–1 pizza
    Total servings–4
    Calories per serving–427 (Original–570)
    Fat per serving–10g (Original–36g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 1)
    Kahlua Coffee Liqueur (Improved)

    The redesigned Kahlua Coffee Liqueur labels now says "Rum and Coffee Liqueur," which is a helpful description when creating a clone version of the famous cordial. This text was not on the bottle 30 years ago when I made my first version of this liqueur using vodka—not rum. So, back into the lab went I, to create an improved version of the drink with rum, just like the label says.

    I used light rum for my Kahlua recipe because it is more of a neutral taste like the vodka called for in my first version, but since it doesn't include the caramel color added to Kahlua, your drink will come out a lighter shade of brown than the real stuff. However, you can also use dark rum in this recipe, which will add other flavor notes to your finished product, plus caramel color to deepen the shade of your liqueur.  

    There are many other famous drinks you can make at home! See if I cloned your favorites here

    Read more
  • Score: 5.00 (votes: 6)
    Baja Fresh Salsa Baja

    You won't find freezers, can openers, or microwave ovens at this national Mexican food chain. Since 1990 Baja Fresh has been serving up great food, made fresh with each order. As you're waiting for your food to come out, that's when you hit up the salsa bar, where you'll find several varieties of delicious fresh salsa, from hot to mild, ready to be spooned into little tubs that you can take to your table or to your car. One of the most popular selections is called Salsa Baja—its medium spiciness, smoky flavor, and deep black color make the salsa unique and mysterious. That is, until now, since I've got a Top Secret formula for you right here. But the recipe wasn't as easy to create as I first thought. I figured the tomatoes would have to be extremely blackened over a hot grill, but I wasn't sure how to get them dark enough to turn the salsa black without the tomatoes getting all mushy and falling apart on the barbecue.

    So, I went back to Baja Fresh before they opened to peer through the window to see if I could catch some hot salsa production action. I waited and waited. After several hours, as the lunch rush was beginning to wind down and no fresh salsa was in the pipeline, it was time for extreme measures to get things moving. I went in and ordered 30 tubs of Salsa Baja to go, and that did it. I ended up with a big bag filled with 2 gallons of salsa (thankfully they poured those 8-ounce portions into bigger bowls), and the restaurant went immediately into "salsa red alert" to replenished the now-dwindling salsa reserve. It was perfect. As I was grabbing my bag of salsa, a dude come out from the kitchen with a huge box of tomatoes and placed them all on the grill. I ordered a giant Diet Pepsi and parked myself at a close table to watch the process. That's when I discovered the secret. For super-charred tomatoes, they start with firm, chilled tomatoes, that aren't too big or too ripe. I also found out that the tomatoes must start roasting on the grill with the stem-side down. Crafting the rest of my Baja Fresh Salsa Baja copycat recipe was simple...

    Find more cool dips and salsa recipes here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

    Read more
  • Not rated yet
    T.G.I. Friday's Parmesan-Crusted Sicilian Quesadilla

    Menu Description: "Our flour tortilla is packed with sauteed chicken, sausage, bruschetta marinara, bacon and oozing with Monterey Jack cheese. We coat it with Parmesan, and pan-fry it to a crispy, golden brown, then drizzle it with balsamic glaze."

    Italy meets Mexico in this new hit appetizer that combines a cheese-filled tortilla with ingredients you wouldn't usually find inside a quesadilla, including T.G.I. Friday's bruschetta marinara. Parmesan cheese is crusted on the outside of the tortilla, and the balsamic glaze drizzle is the perfect finishing touch. This is an awesome party dish appetizer, since my T.G.I. Friday's Parmesan-Crusted Sicilian Quesadilla recipe makes 4 quesadillas that can each be sliced into as many as 8 pieces.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Not rated yet
    The Old Spaghetti Factory Rich Meat Sauce

    Since 1969, The Portland, Oregon-based Old Spaghetti Factory has been filling bellies with a comfort food menu full of fabulous pasta choices, and this signature meat sauce has been the sauce of choice at the 43-unit chain for more than five decades.

    To reverse-engineer the sauce for my Old Spaghetti Factory Rich Meat Sauce copycat recipe, I started by rinsing the original sauce in a wire mesh strainer to see what secrets could be revealed. Once the solids were visible, I noted the size and ratios of ground beef, onion, celery, and garlic, and I also noticed that there were no bits of tomato left behind. This meant the tomato was puréed, but rather than using canned tomato purée, I opted for richer tomato paste. Lemon juice helped match the zing of the original, and I rounded out the flavor with just a bit of sugar.

    This recipe will make 3½ cups of meat sauce, which is enough for several huge plates of pasta. Use it on spaghetti as they do at the restaurant, or whatever pasta shape you prefer.

    Find more copycat recipes for famous sauces here.

    Read more
  • Score: 5.00 (votes: 3)
    Cheesecake Factory Steak Diane

    Fans of Cheesecake Factory’s Steak Diane don’t seem to care that the dish isn’t a traditional take on the classic dish. The restaurant chain’s version is indeed served with mushrooms and medallions of beef tenderloin just like the old-school recipe, but you won’t find any Dijon mustard, Worcestershire sauce, cognac, or cream that one would expect in a true Steak Diane. Instead, the chain douses steak with the same Madeira sauce served with its Chicken Madeira entrée, and it's delicious.

    I hacked the chain’s Chicken Madeira many years ago in Top Secret Restaurant Recipes 2 but was happy for the chance to go back and improve the great sauce. After some fiddling, I came up with an improved formula that calls for less wine and uses a more thorough reduction to intensify the flavors. When shopping for ingredients for my Cheesecake Factory Steak Diane copycat recipe, it's okay to pick the least expensive Madeira wine on the shelf. Just know that Madeira wines have different characteristics, so your final flavor may slightly vary from the restaurant version.

    For your tenderloins, start with thick steaks, since you’ll be slicing the portions in half through the middle, making them thinner. You’ll need 7 to 8 small steak portions to be sliced in half for 14 to 16 medallions. 

    Now, how about dessert? Find my copycat recipes for Cheesecake Factory's signature cheesecakes here.

    Read more
  • Not rated yet
    See's Candies Chocolate Walnut Fudge

    Fudge can be finicky. It's created by combining hot candy syrup with chocolate, which can result in a grainy mess if the chocolate seizes and gets clumpy. This undesirable situation can be avoided by closely monitoring the temperature, but even then your chocolate could still lock up, and your fudge will be ruined. I couldn't let that happen in my recipe re-creation of the famous fudge from the 100-year-old West Coast candy chain. 

    For my See's Chocolate Walnut Fudge copycat recipe, I made over 56 pounds of fudge on my quest to develop a recipe that works every time, even if the chocolate seizes. And in most of my batches, it usually did. So I came up with a secret trick: reserve a little cream for later, then after the hot candy syrup is mixed with the chocolate and the chocolate begins to seize, send the cream to the rescue and the fudge will become smooth, as if by magic. 

    Stir in some walnuts, then pour the fudge into a wax paper-lined pan, and when it cools, you'll have over 3 1/2 pounds of thick fudge that tastes just like the real thing. That's more than $110 of fudge if you buy it at the candy store!

    Fans of the cinnamon lollipop will love my See's Cinnamon Lollypop recipe here.

    Read more
  • Not rated yet
    IHOP Cinnamon Bun Crepes

    One of IHOP’s creative new crêpes is this cinnamon bun/cheesecake mashup that’s probably more dessert than breakfast food, although no one at my house complained. Two delicate crêpes are filled with cheesecake mousse and drizzled with cinnamon bun filling and cream cheese icing, and it looks beautiful on the plate.

    For my take on the IHOP Cinnamon Bun Crêpes recipe, I reworked the cinnamon topping which I previously hacked for IHOP’s Cinn-A-Stacks to hold its shape better when applied with a squirt bottle. And I’m including two easy new hacks for the cream cheese icing and cheesecake mousse.

    Once your mousse and icings are done, use this original crêpes formula to make eight beautiful, delicate crêpes for four servings, topped with sliced strawberries and a dusting of powdered sugar.

    Find more of my IHOP copycat recipes here.

    Read more
  • Not rated yet
    Panda Express Sizzling Shrimp

    At the restaurant, onion, red bell pepper, broccolini, and extra-large shrimp are tossed with a new spicy sweet-and-sour sauce in Panda’s giant wok over ultra-high heat. But you won’t need a huge wok, or any wok at all for that matter, to make a home version of the new offering so that when this “limited-time-only” dish is long gone, you’ll still be able to experience its awesomeness.

    Once you make the secret sauce for my Panda Express Sizzling Shrimp recipe, most of the work is done. It only takes a few minutes to sauté everything over high heat until seared, then you toss in the secret sizzling sauce to coat, and it’s done.

    Serve this dish over white or brown rice, or with one of my popular clones here for Panda Express Fried Rice or Panda Express Chow Mein.

    Read more
  • Not rated yet
    Applebee's Brew Pub Pretzels & Beer Cheese Dip

    The chain’s popular appetizer brings three secret recipes together in one dish: the pretzels, the beer cheese, and the honey Dijon mustard dip. And I’ve got original hacks for all three formulas that will make enough for lots of bellies.

    Bavarian pretzels are traditionally bathed in a lye solution before they’re baked to give them a dark shiny brown skin. Food-grade lye, when cooked, is safe to eat, but it’s not an ingredient usually found at the corner food store. So, to make my Applebee’s Beer Pub Pretzels recipe more convenient, I’m opting for a baking soda bath to darken these pretzels. They don’t have the same shine as lye-bathed pretzels, but if you use enough baking soda, your pretzels will come out beautifully caramel brown, just like the real thing.

    For my Applebee’s Beer Cheese Dip recipe, I had to come up with a good way to melt white cheddar, which can be tricky since it’s hard to find mild (softer) white cheddar. Most white cheddar I found was either sharp or extra sharp, and when I made a sauce using a roux, the finished product came out much too grainy. On my next attempt, I tried a different approach by melting a chunk of Velveeta Queso Blanco in some milk before adding the shredded white cheddar. Thanks to sodium citrate, a cheese melting aid that’s in Velveeta, the sauce came out smooth as silk, and I was thrilled.

    After your pretzels and beer cheese are done, mix up the easy honey Dijon mustard dipping sauce in a small bowl, and you’re ready to serve a gang of pretzel lovers with 12 Bavarian pretzel sticks and plenty of beer cheese and mustard sauce for dipping.

     Check out more of my cool copycat appetizers here

    Read more
  • Not rated yet
    Lucille’s Smokehouse Bar-B-Que County Fair Corn Pudding

    The menu at this 24-unit West Coast barbecue chain features everything you’d expect from a respectable barbecue chain, plus a few unique dishes that recently piqued my food hacker curiosity.

    One of the new premium sides is Lucille’s Country Fair Corn Pudding, which seems more like spoonbread than corn pudding custard, which would usually be made with more eggs and milk. But no matter what you call it, it’s really good stuff. After fiddling around with several variations I came up with a simple Lucille's County Corn Fair Pudding copycat recipe using canned or fresh yellow corn, eggs, milk, butter, and Jiffy corn muffin mix.

    Once it's out of the oven, the corn pudding is excellent on its own, but the dish isn’t complete until it’s topped with a scoop of the chain’s top secret whipped apple butter. It’s the same delicious butter you get with a side of sugar biscuits when you sit down at your table at the restaurant, and it’s a recipe eaters have been craving. So, I whipped up a Lucille's whipped apple butter recipe that I'm including for you here as well.  

    Want another cool clone? You might also like my recipe for Lucille's Cracked Out Deviled Eggs.    

    Read more
  • Score: 5.00 (votes: 2)
    Panda Express SweetFire Chicken Breast

    It’s not a regular menu item at Panda Express, so if the chain’s great SweetFire Chicken Breast isn’t available at a restaurant near you, you can use my Panda Express SweetFire Chicken Breast recipe below to get your fix. 

    I've worked up a simple hack here for the sweet-and-spicy sauce that gets poured over the crispy chicken chunks, and I’m also including a breading technique for perfect bite-size portions of crispy chicken. Add some onions, red bell pepper, and pineapple chunks, and you’ve just made a spot-on copy of the popular limited dish.

    Find more of my Panda Express copycat recipes here

    Read more
  • Score: 5.00 (votes: 5)
    Chipotle Pollo Asado

    In 2022, for the first time in its 29-year history, Chipotle debuted a new style of grilled chicken, and it became an instant hit. At least it was at the Chipotle near me, where the Pollo Asado was ordered more than any other protein, according to servers there. But the new flavor is for a limited-time-only, and when it’s gone, my exclusive Chipotle Pollo Asado recipe may be the only way to satisfy your deep desire.

    It appears that Chipotle’s new chicken is marinated in a vacuum meat tumbler similar to the way the Mexican chicken chain El Pollo Loco does it. I sure wish I had one of those awesome tumblers because they speed up and improve the marinating process, producing moist chicken packed with flavor all the way through. But those tumblers are expensive and bulky, and I have absolutely zero space left in my kitchen to store one. So, an overnight marinade, along with a bit of patience, must suffice. 

    The next day, grill your marinated chicken, chop it up, toss it with the secret citrusy sauce hacked here, add some fresh cilantro and lime juice, then use it as you see fit on burritos, tacos, salads, and bowls.

    Try my Chipotle Pollo Asado recipe below and find more of my Chipotle recipes here

    This recipe was our #2 most popular in 2022. Check out the other four most unlocked recipes for the year: Rao's Traditional Meatballs (#1), Wendy's Seasoned Potatoes (#3), Cheesecake Factory Spicy Cashew Chicken (#4), McDonald's Chicken McNuggets (#5).

    Check out this list of our most popular recipes of all-time.

    Read more
Never miss a secret
Subscribe to Todd Wilbur’s newsletter and be the first to know what’s free and what’s new!
I'm Todd Wilbur, Chronic Food Hacker

For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original copycat recipes for you to use at home. Welcome to my lab.

What's Hot