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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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    Check out the menu board at any Starbucks and you’ll find this frozen drink described as a blend of raspberry and other fruit juices plus Starbucks’ own Tazo brand tea. We’ve discovered that those other fruit juices include white grape juice, aroniaberry, cranberry, and blackberry. Since aroniaberry juice is next to impossible to track down in a local supermarket, we’ll have to make a taste-alike drink with a combination of just the other; more important flavors. Grab the raspberry syrup and a jar of seedless blackberry jam made by Knott’s Berry Farm, and brew up a little tea. Starbucks used Tazo black tea for the drink, but you can use the more common Lipton tea bags. You will only use 1/3 cup of the tea for this 1-serving recipe, so you’ll have plenty left over for additional servings, or for a quick iced tea fix.

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

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    This is Red Robin’s signature non-alcoholic drink, and it's simple to make with pre-made lemonade, and strawberries that come frozen in sweet syrup. When added to the top of the ice filled lemonade glass the strawberries and syrup speckle the drink. Serve this without stirring it up.

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

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    After adding the juices to the blender the restaurant does a “flash blend.” That means you use just a couple of pulses on high speed so that the ice is broken up into small pieces, without being completely crushed to a slushy consistency.

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

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    Snapple was selling juices for five years, since 1982, before the fruity line of teas was rolled out. Just five years after that, Snapple was selling more tea in the U.S. than Lipton or Nestea. Today, even though Snapple sells over 50 different bottle beverages, the iced teas are still the most successful products in the line. But not all the fruity flavors of tea were hits. Cranberry, strawberry, and orange are now extinct, so those flavors can only be enjoyed by making versions of your own at home with these simple formulas.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes 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: "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: "Fresh baked on premises, sliced into eight pieces, brushed with garlic butter, Parmesan cheese, mozzarella and basil, topped with chopped plum tomatoes and herbed olive oil." 

    In 1988, London-born restaurant mogul Robert Ian Earl joined with movie producer Keith Barrish and a gaggle of celebrities including Arnold Schwarzenegger, Sylvester Stallone, Bruce Willis, and Demi Moore to start a Hollywood-themed restaurant that is on its way to becoming his most successful venture yet. In 1991, a gala star-studded affair in New York City celebrated the opening of the world's first Planet Hollywood.

    But even the coolest theme restaurant won't fly if the food doesn't please. Earl told Nation's Restaurant News, "People don't eat themes—no concept in the world can succeed for long unless it also delivers great food at the right price." Planet Hollywood features a menu of delicious dishes rivaling food from national chains that don't have a theme to lean on.

    The Pizza Bread appetizer comes highly recommended by Planet Hollywood servers. The "bread" is pizza dough, rolled thin, with a light layer of cheese, basil and tomato on top; then it's baked in a pizza oven at the restaurant. Since most of us don't have pizza ovens at home, this recipe has been designed for a conventional gas or electric oven.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    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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