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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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    Not only does the restaurant still serve some of the tastiest cocktails and mixed drinks, but T.G.I. Friday's also has one of the best selections of custom non-alcoholic drinks in the business. The smoothies and shakes at Friday's are all excellent, as are the designer sodas called "Flings." These are hand-mixed soda beverages made in a fashion reminiscent of old-time soda fountains. Juices and sweeteners are mixed with cold soda water and served over ice—you can't go wrong with one of these. The Fling cloned here uses cranberry juice, apple juice, simple syrup, and sweet-and-sour mix.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes 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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    Score: 5.00. Votes: 1

    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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    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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    Del Johnson and his wife wanted the perfect single-word name for their new restaurant concept. "Something that would merchandise well," said Del. "In the old days, they served steaks on those sizzling platters. In a first class restaurant when you ordered a steak, they'd bring it out, put the butter on that steak and that plate was hot, it was aluminum and it would sizzle when they put it down in front of you. That's how we came up with the name. I knew we wanted to use those sizzling platters."

    Eventually the restaurant would diversify the menu to include items other than sizzling steak. One of those on the menu today is the chicken club sandwich, which you can now easily duplicate at home.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.43. Votes: 7

    In Los Angeles in 1957, Del Johnson noticed an article in the Wall Street Journal about a successful $1.09 per steak steakhouse chain with locations in New York, Chicago, and San Francisco. Inspired by the article, Del decided to open his own steakhouse in L.A., but with a twist that would save him money. His idea was to develop a steakhouse where customers would order their food at a food counter and pick it up when it was ready. Doesn't sound that exciting, but the concept was a hit. After the first Sizzler was open for a year, Del decided to run a two-day, one-cent anniversary sale: buy one steak at the regular price and get a second for just a penny. Del said, "We opened at 11:00. People were lined up from 11:00 until 9:00 at night, and we sold 1,050 steaks in one day and about 1,200 the second day."

    With every meal, Sizzler serves a slice of tasty cheese toast. It's a simple hack recipe that goes well with just about any entree.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Menu Description: "Chargrilled all-white meat turkey burger, served on a toasted whole wheat bun with lettuce, tomatoes, alfalfa sprouts, onions and avocado."

    Noting the success of the first T.G.I. Friday's in New York City, a group of fun-loving Dallas businessmen opened the first franchise store. The investors decorated their Dallas T.G.I. Friday's with antiques and collectibles gathered from around the countryside—now all of the Friday's are decorated that way. Six months after the opening of the Dallas location, waiters and waitresses began doing skits and riding bicycles and roller skates around the restaurant. That's also when the now defunct tradition of ringing in every Friday evolved. Thursday night at midnight was like a New Year's Eve party at T.G.I. Friday's, with champagne, confetti, noisemakers, and a guy jumping around in a gorilla suit.

    Here's a favorite of burger lovers who don't care where the beef is. It's an alternative to America's most popular food with turkey instead of beef, plus some alfalfa sprouts and avocado to give it a "California" twist.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Menu Description: "A huge, savory 16 oz. bone-in U.S.D.A choice steak prepared with a smoky marinade and fire-grilled. Smothered with sauteed mushrooms, roasted red peppers and real smoked bacon."

    "Come in for dinner and I'll do the dishes," Stuart Anderson used to promise in television ads. Stuart had a down-home appeal that worked wonders for his chain. Stuart was a rancher who raised a small number of cattle, Clydesdales, and sheep for many years, and was known for his casual, laid-back approach to just about everything. When he opened the first restaurant he built it on a "ranch-to-restaurant" philosophy, meaning that he could supply the fresh beef from his own small ranch, or at least imply that was the case. But as the dinner house's popularity exploded over the years, larger suppliers had to help supply the beef to the growing chain. Still, the fable lived on, and it worked very well for the restaurant. Even with more than one hundred stores in the chain, customers continued to believe they were getting home-grown steaks picked by Stuart himself.

    Now you can hand pick your own T-bone steaks when you make this hack recipe for steak in a smoky marinade that clones the Stuart Anderson's Black Angus favorite. The recipe here is for T-bone steaks, but you can use the marinade and topping on any cut of beef. If you can, plan on marinating the steaks overnight for the best flavor.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Menu Description: "Healthful, nonalcoholic frozen fruit drinks." Gold Medalist: "Coconut and pineapple, blended with grenadine, strawberries and bananas." Tropical Runner: "Fresh banana, pineapple and pina colada mix with frozen with crushed ice."

    From the "obscure statistics" file, T.G.I. Friday's promotional material claims the restaurant was the first chain to offer stone-ground whole wheat bread as an option to its guest. It was also the first chain to put avocados, bean sprouts, and Mexican appetizers on the menu.

    Also a first: Friday's Smoothies. In response to growing demand for nonalcoholic drinks, T.G.I. Friday's created smoothies. Here are recipes to clone two of the nine different fruit blend varieties. 

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.00. Votes: 1

    Menu Description: "Some like it hot! Tender, meaty ribs basted with our spicy red hot sauce made with five types of peppers."

    If you like your sauces really spicy, this is the recipe for you. Five different peppers go into this one: crushed red peppers, red bell pepper, Tabasco, cayenne pepper, and ground black pepper. The restaurant serves this on pork spareribs, but you can slather it on any ribs, or chicken, or steaks.

    Use pork spareribs and the cooking technique from here to make the ribs.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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