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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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    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: "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 handpick 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.

    Now, how about a famous dessert or side dish to compliment your meal? 

    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: "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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    Score: 4.67. Votes: 3

    This delicious layered concoction features an enticing blend of Chambord raspberry liqueur, peach schnapps, Midori, triple sec, vodka, orange juice, cranberry juice, and sweet-and-sour mix. Serve the drink while resisting the urge to stir it.

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

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    Score: 4.00. Votes: 2

    Menu Description: "Irresistible, creamy cheeses and elbow noodles golden fried to perfection."

    When T.G.I. Friday's vice president of research and development Phil Costner was in Las Vegas at Fix restaurant in the Bellagio in 2006, he tried a version of this fantastic finger food and immediately went to work locating a supplier to develop the dish for his chain of 550 restaurants. Now Fried Mac & Cheese is one of seven "radically new" finger foods on Friday's appetizer menu that includes Crispy Green Bean Fries, Potato Skinny Dippers and Triple Meat Fundido. After several hours in the underground lab I decided on a couple ways to approach this particular clone. Since Friday's Fried Mac & Cheese is made with a blend of cheeses, I'll first show you how to re-create the mac & cheese from scratch using Cheddar and Monterey Jack cheeses. And for those of you who love shortcuts, head on down to the Tidbits at the bottom of the recipe and I'll show you how to clone the appetizer much faster using frozen Stouffer's Macaroni & Cheese.
     
    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.80. Votes: 5

    Celebrate life with clones for two of Friday's delicious new martinis: the super tasty Pomegranate Martini features Pama, the first pomegranate liqueur, and the Candy Apple Martini that tastes like a liquid caramel apple—really good stuff. As with any properly prepared martini, be sure to chill each glass by filling it with ice before making the drink, and shake everything up with much fury and enthusiasm before pouring.

    Think of all the fun you can have making more of your favorite drinks with these recipes.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Behold, the eruption of sweet, fruity flavors. Okay, that was bad. But the drink's great.

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

Items: 231240 of 258, per page

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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