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Welcome. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home. Find all the best restaurant recipes from P..F.Chang's to Tony Roma's here. New recipes added every week.

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    No two Rainforest Cafés are the same. While they all include plant-covered walls and ceilings, waterfalls, starry skies, and live birds, you will find many unique features in each of the restaurants. The Las Vegas store includes an aquarium archway under which you must walk to enter the restaurant, and the original store in the Mall of America features a talking banyan tree spouting ecological messages twice a minute.

    The turkey pita sandwich has been on the menu since the first restaurant opened in 1994, and our clone is a great way to use up your leftover Thanksgiving turkey and cranberry sauce. You can use full-fat Caesar dressing for this hack, just like the restaurant uses, and still keep the fat reasonably low. But if you use a tasty lower-fat substitute, you can knock those fat grams down even further.

    Nutrition Facts
    Serving size–1 sandwich
    Total Servings–4
    Calories per serving–350
    Fat per serving–13g

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

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    Score: 5.00. Votes: 2

    Menu Description: "This is the aristocrat of all burgers because we crown it with a fresh fried egg. In addition, topped with three strips of hickory-smoked bacon, American cheese, crisp lettuce, tomatoes and mayo." 

    This delicious burger has been on Red Robin's menu since the restaurant first opened in 1969 and it's still a popular pick today. The recipe is a classic bacon cheeseburger, except for one huge difference: there's a jumbo egg stacked on top! If you've never had an egg on a burger before I encourage you to give this Royal Red Robin Burger copycat recipe a try—it's a really great burger. Red Robin serves over 36 million burgers a year and each of them is sprinkled with the secret seasoning blend called "Red Robin Seasoning." You can buy a bottle of the seasoning in the restaurant, or you can just make your own with the Top Secret Recipe I've included below. 

    Check out more Red Robin copycat recipes here

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.68. Votes: 22

    Here's the signature drink from the chain that revived the old-school drive-up burger joint. In 1953 Troy Smith obtained the parcel of land in Shawnee, Oklahoma that was big enough to fit the new steakhouse and root beer stand he had always dreamed about. Troy thought he'd make the steakhouse his primary operation, but as it turned out folks preferred the hot dogs and cold drinks over at the root beer stand. Troy did the smart thing and ditched the steakhouse to focus all his efforts on the other restaurant. At first he called the root beer stand "Top Hat," but when Troy found out later that name was already being used, he came up with "Sonic" to signify "service at the speed of sound." Today the chain is the sixth largest hamburger outlet in the country. 

    This Sonic cherry limeade copycat recipe makes a simple, old-fashioned drink by combining Sprite with cherry juice and some lime wedges. Use cherry juice made by Kool-Aid under the brand-name Jammers for the best home hack.

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

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    The namesake of the Red Lobster chain is the delicious broiled lobster, lightly seasoned, served with lemon and melted butter. Two varieties are most often available at the restaurant: Maine lobster and rock lobster. The Maine lobsters are purchased live, while rock lobster tails come frozen; and both are available in stores across the country. Rock lobsters, also known as spiny lobsters, are found in warmer waters. They have no claws, which is why you only get rock lobster tails. Each Red Lobster restaurant has a special device that bakes and broils the lobsters without burning them. Since these special broilers don't come with most homes, I've created a cooking method using a conventional oven that produces broiled lobster just like that which you can dig into at the restaurant.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Menu Description: "We start with a thin layer of crust, then we lay down down a luscious layer of our six-cheese blend and seal it in with another thin layer of crust. We pile on your favorite Pizza Hut toppings, more cheese and bake it to gooey perfection."

    You might be as surprised as I was to learn that Pizza Hut uses 2.5 percent of all the milk produced in the U.S. every year for the cheese used on the pizzas. We're talking about a lot of pizzas here—1.3 million served every day. The cheese production alone requires a herd of 250,000 dairy cows producing at full capacity 365 days a year.

    Certainly even more overworked cows had to be recruited to produce the additional cheese needed for this gooey new creation. This special pizza is made with two crispy cracker-like crusts that have a hidden layer of six cheeses cooked between them. Because this pizza requires two crusts, Pizza Hut created a dough that does not rise as much as the dough used in their other pizzas. This version has been adapted from a classic recipe for soda crackers. The finished product is the perfect pizza for people who think cheese is good, and more cheese is even better.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Menu Description: "Brimming with a blend of diced ham, onions, crisp celery and green peppers folded into a rich, luscious cheese sauce. With hashed browns tucked inside." 

    The same year that Matt and Ivan Perkins opened their first diner, they started selling franchise rights to other entrepreneurs. Back then, the name for the chain west of the Mississippi was still Smitty's, and to the east it became Perkins Pancake House. Soon, the name was changed to Perkins Cake & Steak. But that wouldn't last either. In the seventies the western chain of Smitty's and the eastern Perkins consolidated, and Perkins Family Restaurants, as we know it today, was born.

    Secret breakfast recipes are what originally made Perkins famous. The trademarked Granny's Country Omelette is a popular menu selection from the "Premium Omelettes" column. It is a clever design for an omelette with the hash browns hidden away inside the folded eggs in a compartment separate from the other filling ingredients. 

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Menu Description: "Oven-roasted turkey breast, real bacon pieces, green onions and fresh tomatoes. In a delicate hollandaise sauce."

    This chain gained a large following early on for its homestyle breakfast menu. Today, even though you can eat from the breakfast menu whenever you like, customers are picking from the lunch and dinner selections just about as often.

    Since it was originally the breakfast selection that made this chain famous, I thought it would be a good idea to hack this great omelette recipe. The Country Club Omelette answers the question "What do you get when you cross a club sandwich and three eggs?" 

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Menu Description: "Full-flavored jalapenos stuffed with cool cream cheese and deep-fried in a cracker-crumb coating. Served with sweet jalapeno jelly & sour cream."

    Red Robin was one of the first restaurant chains to serve No-Fire Peppers, an item which can be found on many restaurant menus today under a variety of different names. The cream cheese-filled, battered and fried jalapeno peppers are called "Poppers" by their creators at Anchor Foods, a restaurant food supply company which manufactures Poppers and a variety of other appetizers for sale to restaurant chains everywhere. According to Restaurant and Institutions magazine, Poppers were the #1 food item added to restaurant menus in 1995, with restaurants purchasing over 700 million of the little suckers.

    It's important when you make these that you allow time for them to freeze. The freezing stage in this recipe ensures that the breading stays on when the peppers are fried and prevents the cream cheese from oozing out too soon.

    Find more of my Red Robin copycat recipes here. Yummmm. 

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 1

    At the time I was writing this book there were two ways you could have your bacon and scallops at Red Lobster: wrapped and broiled, or grilled on a skewer. The former is a smaller portion to be served as an appetizer, while the grilled version is served as a main entree. I've included recipes to clone both versions.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Menu Description: "Breast of chicken basted with BBQ sauce & topped with Cheddar cheese, tomato, fresh avocado, and black beans. Served with Ranch dressing & garlic cheese bread."

    In 1969, Gerald Kingen bought a beat-up 30-year old bar called Red Robin in Seattle across the road from the University of Washington. The pub did a booming business with the college and local crowd, but in 1973 building officials gave their opinion of the bar: either fix it up or shut it down. Jerry not only fixed up the 1200-square-foot building, but also expanded it to three times its old size, and added a kitchen to start making food. Red Robin soon became popular for its wide selection of gourmet burgers in addition to the designer cocktails. Jerry says wanted to create a chain of restaurants that would be recognized as "the adult McDonald's and poor man's Trader Vic's."

    See if I hacked your favorite burgers from Red Robin here

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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I'm Todd Wilbur,
Chronic Food Hacker

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

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