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    Score: 4.44. Votes: 9

    This delicious crispy chicken in a citrusy sweet-and-sour chicken is the most popular dish at the huge Chinese take-out chain. Panda Express cooks all of its food in woks. If you don't have one of those, you can use a heavy skillet or a large saute pan.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    If you've ever laid your fork into one of these, you know how tough it is to take just one bite. Now you don't worry about stopping there. TSR drastically reduces the fat in this clone of the Shoney's creation with the help of reduced-fat devil's food cake mix and fat-free ice cream. Just be sure to get the type of ice cream that comes in a rectangular container, so that slicing and arranging the ice cream on the cake is make easier. Breyer's makes excellent fat-free vanilla ice cream and the container works well for this recipe. You may have some ice cream left over, which you can eat with the small cake or cupcakes you can bake with the cup of leftover cake batter.

    Nutrition Facts

    Serving size–1 slice
    Total servings–12
    Calories per serving–328 (Original–522)
    Fat per serving–9.5g (Original–20g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Despite the name this TSR reduced-fat version of one of Shoney's most popular country-style items is not fried. If it were, it surely wouldn't have nearly one-fourth the fat of the original, which you can order at any of the 900 restaurants in this mostly Southern U.S. chain. But you'll swear this version tastes like the original, because we still bread the steak, and then spray it with a light coating of cooking spray. Once it's baked, then broiled to a golden brown, the steak is smothered with low-fat gravy. Use these low-fat cooking tricks to make a country steak that's just as good as the fried version.

    Nutrition Facts

    Serving size–1 steak
    Total servings–4
    Calories per serving–260 (Original–563)
    Fat per serving–10g (Original–37g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    When Glen Bell opened the first Taco Bell in 1962, he probably never envisioned that one day he would see his name on more than 10,000 locations serving his special brand of Americanized Mexican fast food. He probably also didn't expect there would one day be a clone recipe for a reduced-fat version of his popular menu item.

    You'll want to start this one several hours before, or even the day before you plan to eat it, so that the chicken can properly marinate.

    Nutrition Facts

    Serving size–1 burrito
    Total servings–4
    Calories per serving–157 (Original–400)
    Fat per serving–5g (Original–16g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Score: 4.13. Votes: 16

    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 accurately clone this one 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'll 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 this hack. 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.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.50. Votes: 2

    Menu Description: "Stir-fried with chives and bean sprouts."

    Chefs at P. F. Chang's China Bistro cook most dishes in heavy woks over extremely high heat with flames nipping at their noses. The special stove is designed so that the tall fires work at the back end of the wok, away from the chef. The well-ventilated stove is built with a steady stream of running water nearby to thin sauces and rinse the woks after each dish is prepared. Since we don't have those blaster stoves at home, I've had to tweak the recipe for standard kitchen equipment. A gas stove and a wok will give you the best results, but this recipe can be knocked-off just as well with a large saute pan, if that's all you've got. Things are moving fast in P.F. Chang's kitchens. The chefs are well-trained, but they eyeball measurements for sauces with a ladle, so each wok-prepared dish is going to come out a little different. Considering this, I figured the best way to get a good clone would be to order the dish several times. I averaged the flavors by combining several batches of sauce into one large bowl, and then copied that. The shrimp is lightly breaded—they use potato starch, but cornstarch is a good substitute—and flash fried in oil. Strain the shrimp out of the oil, add it back to the pan with the sauce, and you've got yourself a clone.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.97. Votes: 33

    Menu Description: "Quickly-cooked steak with scallions and garlic."

    Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the simple sauce sings to your taste buds. I designed this recipe to use a wok, but if you don't have one a saute pan will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Whip up clones for the top-selling smoothies from one of America's favorite full-service burger joints. Included in this recipe are secret formulas for the seasonal Chillin' Mango Smoothie, and the always popular Groovy Smoothie.

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

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    The first See's Candy shop was opened in Los Angeles in 1921 by Charles A. See. He used his mother's candy recipes, and a picture of her at the age of seventy-one embellished every black-and-white box of chocolates. Mary See died in 1939 at the age of eighty-five, but her picture went on to become a symbol of quality and continuity. See's manufacturing plants are still located in California, but because the company will ship anywhere in the United States, See's has become a known and respected old-fashioned-style chocolatier all across the country.

    In an age of automation, many companies that manufacture chocolate have resorted to automated enrobing machines to coat their chocolates. But See's workers still hand-dip much of their candy. 

    One of the company's most popular sweets isn't dipped at all. It's a hard, rectangular lollipop that comes in chocolate, peanut butter and butterscotch flavors. The latter, which tastes like caramel, is the most popular flavor of the three, and this recipe will enable you to clone the original, invented more than fifty years ago.

    You will need twelve shot glasses, espresso cups, or sake cups for molds, and twelve lollipop sticks or popsicle sticks.

    Source: Top Secret Recipes by Todd Wilbur.

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    Menu Description: "Smooth and spicy cheese dip. Served with unlimited crisp tortilla chips."

    Many who have tried the original say it's the best queso dip they've ever had, so I had to get on the case. Talking to a store manager I found out that the dip is made with American cheese and a little parmesan, but the rest of the ingredients were going to have to be determined in the underground lab. When I got down there—using the elevator hidden in a fake outhouse in the corner of a vacant lot—I immediately rinsed the dip in a strainer and discovered bits of spinach, onion and two kinds of peppers. The red pepper, which is responsible for the kick, appeared to be rehydrated dry peppers. It looks like they're red jalapenos, but since the red ones can be hard to find I chopped up some red Fresno peppers and the dip tasted great—full of flavor with a nice spicy kick. Just be sure to remove the inner membranes and seeds from the peppers before you mince them up, or your cool dip may end up packing a lot of heat.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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