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    One of the most popular items on the Sizzler menu is the fried shrimp, which is often sold as a belly-stuffing, all-you-can-eat deal.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    It's time for shooters and you haven't a clue what to make. Don't worry, I've got your back. Pick any one of these clone recipes for shooters from Planet Hollywood and you'll be tonight's party hero. I recommend you start at the top of the list (Blue Hawaii). Told you, I've got your back.

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

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    Score: 5.00. Votes: 10

    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 the recipe, and it works.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Menu Description: "Crank up the heat with Pepper-Jack cheese, jalapenos, fresh tangy salsa, sliced tomato, crisp lettuce and chipotle mayo."

    According to Red Robin waiters, this spicy production is the second most popular choice from a list of 22 delicious designer burgers on the menu. If you like a peppery punch from your chow, this is the burger recipe to add to your grill-time repertoire. The hamburger patties on Red Robin burgers are huge, weighing in at 1/3 of a pound each, so get out your kitchen scale if you want a good clone. The restaurant chain seasons each patty with its secret spice blend, so whip that up first from the clone recipe found here. Or you can use seasoned salt such as Lawry's. Fresh salsa or pico de gallo can usually be found in the deli section at the supermarket, and ground chipotle chile pepper (smoked red jalapenos) can be found next to the chili powder in the spice aisle. It's good stuff to have on hand in your spice cabinet—it's a popular ingredient these days.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.40. Votes: 5

    Menu Description: "Marinated in teriyaki and topped with grilled pineapple, Cheddar cheese, lettuce, tomatoes, and mayo. Dude, you'll be like, ready to ride the pipeline on Oahu's North Shore after you chomp on this!"

    Here's customer choice number one from Red Robin's huge burger menu. According to Red Robin servers, the beef they use for all their burgers is ground from Angus flank steak. That beef makes a great burger, but it can be hard to find. If you can't find Angus beef, pick up some ground chuck for this recipe. Make sure the fat content is at least 15 percent, since low-fat ground beef makes burgers that are too dry and short on flavor. I tested a half-dozen popular teriyaki glazes in the stores and nothing comes close to the stuff they use at the restaurant, so I've included a recipe here to make your own. Be sure to watch your marinated meat and pineapple slices closely on the grill since the sugar in the teriyaki marinade could burn over the open flame. If you're grilling outside, keep the lid open. And don't hit the La-Z-Boy until this burger's done.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.20. Votes: 5

    Give yourself some time to make a tough decision when you get to this casual chain because there are nearly two dozen gourmet burgers on the Red Robin menu to pick from, not to mention scores of other fantastic food choices. Red Robin claims the steak fries served with your burger are world-famous. I'm not sure if that's been confirmed, but I do know one thing that makes the fries popular in my book: they come in an all-you-can-eat bottomless portion. Want more fries? Just ask, and you can have as many as your belly can handle. As you're stuffing yourself, you may notice that the burgers and French fries at Red Robin have something in common that makes them taste so special. That's right, it's the seasoning blend. And I've got a clone for you right here that includes instant tomato soup mix as the secret ingredient. So, next time you make a burger, sprinkle some of this TSR version of the seasoning blend on the patty. When you cook up some frozen steak fries or French fries, sprinkle a little of this blend on them as soon as they come out of the oven or fryer. Soon, you'll discover all sorts of uses for this versatile spice blend. And the recipe here makes a portion that fits nicely into an empty spice bottle.

    Source: Top Secret Restaurant Recipes 2 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: 3

    Menu Description: "Served with vanilla bean and raspberry sauce."

    To produce these delicious flourless chocolate cakes P. F. Chang's contracts with local bakeries in each city where the Chinese bistros are located. The restaurants aren't built for baking, and this way the chain can ensure a fresh product every day. If you're a chocolate lover or you know one, this is the recipe to make. The torte is only 5 ingredients, and the versatile sauces create the perfect gourmet touch. Any leftover torte and sauce can be frozen, and thawed when a quick dessert is required.

     

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.22. Votes: 9

    Pizza Hut added buffalo wings to the chain’s menu in 1995, and as the popularity of wings began to grow Yum! Brands (the parent company of Pizza Hut) created WingStreet in 2003 offering 8 different sauces on wings cooked 3 different ways. The WingStreet stores are almost always co-located in Pizza Hut stores so that you can get 7, 14, or 22 wings delivered right to your door along with your pizza. The chain offers several flavors of wings to choose from, but the most popular are always the traditional bone-in unbreaded wings with the spicy buffalo sauce that comes in either burnin’ hot, medium, or mild heat. The chain's medium sauce was named the “Best Medium Traditional Wing Sauce” in 2006, 2008, and 2009 at the National Buffalo Wing Festival held in Buffalo, New York every fall. You can use butter here instead of margarine but if you want the closest copy of the award-winning WingStreet originals, margarine is the way to go. Also, be sure the wings you use are small—there should be about 14 wings in 1½ pounds.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.95. Votes: 20

    The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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