THE ORIGINAL COPYCAT RECIPES WEBSITE

P - T

Items: 101110 of 223, per page
Drop items here to shop
Product has been added to <a href="?target=cart">your cart</a>
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 7

    Menu Description: "A premium charbroiled chicken breast with sweet teriyaki sauce, grilled pineapple, Swiss cheese, lettuce, tomatoes and mayo. Why did the chicken cross the Pacific? Now you know."

    You're out there on the front line hanging over the grill. The smoke's in your eyes, the hair on your forearm is singed, and your sunburn is heading toward 2nd degree. But you don't care, because it's Saturday and you still get all of Sunday to heal. So whip out some chicken and grab the mallet or tenderizer to pound the chicken to a uniform thickness that works best when building these sandwiches. The sweet and salty flavors of the custom secret teriyaki marinade go perfectly with the grilled pineapple and Swiss cheese (this recipe is for one sandwich but you'll have enough teriyaki marinade to make several sandwiches). Just be sure to watch the pineapple and chicken carefully while over the flames, since the teriyaki marinade has sugar in it and could cause nasty flare-ups and charring. 

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 1

    The low-carb craze is influencing menus of America's restaurant chains, but no chain has embraced the trend as enthusiastically as Ruby Tuesday. Nation's Restaurant News awarded the chain "Best Healthy Choice Menu Selection for 2004," based on more than 30 new low-carb dishes added to the menu, including low-carb cheesecake, burgers in high-fiber tortilla wraps, and other low-carb stand-ins such as Creamy Mashed Cauliflower. This most talked-about of the new selections is a side dish stunt double for mashed potatoes, with a carb count coming in at a measly 9 net carbs per 3/4-cup serving, according to the menu. Spices and cream are added to steamed and pureed cauliflower to give this dish the taste, texture and appearance of America's favorite side. Serve this up with any entree that goes well with mashed potatoes, and you'll never miss the spuds.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 3.00. Votes: 1

    Troy Smith isn't the one who came up with the idea to use an intercom system in the parking lot so that customers could pull up to order, and then eat while still in their cars. He was inspired by another hamburger stand he saw while driving through Louisiana, and had the same system designed for his place. Today Sonic is the only major fast food chain still incorporating the nearly 50-year old service concept. And just as in the '50s, roller-skating carhops still bring the food right to the car window so diners can stay comfortably seated behind the wheel. 

    This is a flavor variation of Sonic's signature Cherry Limeade.

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

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 4.40. Votes: 5

    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.

    Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.   

    Source: More Top Secret Recipes by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    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.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 1

    Menu Description: "Broiled and served with sweet ginger soy, baby corn and spinach."

    Grab a couple half-pound sea bass fillets (not too thick), whip up a simple marinade and you're on your way to cloning one of the most beloved dishes at America's fastest growing Chinese bistro chain. The marinade is made with only six ingredients so you'll have that done in no time. If you can't find oolong tea, you can use green tea. Loose tea is best, but if you can only find bags, that's okay. One teabag contains 1 teaspoon of tea, so you'll just need half of a teabag for this recipe (in fact, the recipe still works even without the tea). You will need to plan ahead for this P.F. Chang's oolong marinated sea bass recipe, however, since the fish must marinate for 5 to 7 hours. Once the fish is marinated, fire up the oven to bake it, then finish it off under the broiler. Saute some spinach, garlic, and tiny corn for an optional bed that makes the dish indistinguishable from the real thing.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Not rated yet

    Walk inside Steve Schussler's house in Minneapolis, Minnesota, and you’ll think you've stepped into a jungle. Seventeen years of research and seven years of construction went into re-creating a working rain forest inside the doors of his not exactly-humble abode. This is how Steve presented the idea for his theme restaurant chain to potential investors. One of them, Lyle Berman, liked the idea, and helped finance the first Rainforest Cafe in Minneapolis's Mall of American in 1994. 

    The popular chain uses Reggae Beat Seasoning in several of its recipes. In 1998, Rainforest Cafe bottled the spice and now sells it in the gift shops attached to each of the rain forest-themed eateries. Use this jerk-style seasoning blend on chicken, pork and fish.

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

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 4.43. Votes: 7

    Menu Description: "Six pot stickers filled with fresh ground turkey meat seasoned with ginger, water chestnuts, red pepper and green onions.They are fried and served in a basket with spicy hoisin." 

    Pot stickers are a popular Asian dumpling that can be fried, steamed, or simmered in a broth. Planet Hollywood has customized its version to make them crunchier than the traditional dish, and it's a tasty twist that I'm sure you'll love. The spicy hoisin sauce is made by adding a little cayenne pepper to store-bought hoisin sauce.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 4.00. Votes: 1

    Here are clones for two of Planet Hollywood's most popular drinks. And, take it from me, they really hit the spot on a hot summer night okay, any night. But, if you don't wanna feel like you were hit by a truck the next day, go easy on these babies - they pack quite a punch. Serve 'em with a 7-dollar cheeseburger, crank up some clips of bad Stallone movies and it's almost like you're actually at a famous Hollywood-themed eatery.

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

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 2

    If you want to keep this cocktail authentic you'll need to rustle up a 32-ounce canning jar. Bartenders at the Roadhouse Grill mix this delicious, yet potent libation in a large mason jar normally used for canning. You say you don't have one of those lying around? You have yet to enter the canning phase of your life? Not to worry. Just wash out a hefty mayonnaise jar—the large size. Those big mayo jars weigh in at exactly 32-ounces and provide you with an excuse for finally ditching the yellow gunk that's been fermenting in the back of the fridge for the last two years. For non-purists, any 32-ounce drinking glass or mug will do. Just be sure to fill your glass nearly to the top with ice before you mix. The salt on the rim is optional, but aspirin after too many of these might be a necessity.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Items: 101110 of 223, per page
What's Hot
Drop items here to shop
Product has been added to <a href="?target=cart">your cart</a>
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
    • $2.99
    • 25% off
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
    • $1.99
    • 33% off
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...