THE ORIGINAL COPYCAT RECIPES WEBSITE

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    Word quickly spread through Oklahoma of Sonic's early success in the 1950s. One day Sonic Drive-In founder Troy Smith noticed a man measuring car stalls that surrounded the restaurant. Troy went to see what was going on, and the man introduced himself as Charles Woodrow Pappe, an entrepreneur. Charles said he was trying to figure out why the stalls were different sizes and if this had something to do with the booming business at the restaurant. Troy explained that he lined up several cars from his friend's used car lot to lay out the stalls and that the varying stall sizes were not part of the business plan—the cars he used were different sizes. The two men hit it off after that, and Charles eventually became the first franchise owner of a Sonic Drive-In, in Woodward, Oklahoma, in 1956. This burger variation is similar to the signature Sonic Burger, but with smoky BBQ sauce instead of mayo, and no pickle or sliced tomato.   

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    By 1978 there were more than 800 Sonic Drive-Ins in 13 states, but throughout the 1960s and 1970s there were no standardized procedures in place for franchisees. Recipes varied from restaurant to restaurant, so loyal customers never knew what their burger would taste like when visiting a new location. This inconsistency caused a sharp decline in business, and by the 1980s Sonic was in trouble. A new management team came on board in the mid-'80s and established standard franchise procedures and a Sonic Management School that turned the company around. Sonic redesigned all stores with a "retro-future" look, and today business is booming. These days a jalapeno burger that you purchase in Seattle, Washington, is guaranteed to look and taste the same as one purchased near Sonic's headquarters in Oklahoma City. How many jalapeno slices can you handle on your burger? Now you can find out.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    The Red Lobster menu describes this dish as, "a mild-tasting fillet sprinkled with lemon-pepper seasoning, plus rice." Simple enough. And, if you keep the butter to a minimum, this clone becomes a naturally low-fat meal. Most of the butter will melt away from the fish when grilling, and mahi-mahi has hardly any fat in it. The liquid smoke gives the fish a flavor like the restaurant version, and I found that Jane's brand of lemon-pepper seasoning works best, if you can find it. Add some rice on the side—either brown or converted—some steamed veggies, and you've got yourself a tasty guilt-free meal.

    Nutrition Facts 
    Serving size–2 fillets 
    Total servings–2 
    Calories per serving–340 
    Fat per serving–5g

    Source: Top Secret Recipes Lite by Todd Wilbur. 

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    Score: 5.00. Votes: 1

    Here's another Red Lobster selection that is a simple, healthy choice for your next kitchen-clone meal. The menu describes it as "A flaky white fish, baked with fresh tomatoes and Parmesan, served with rice." You'll get a little fat from the butter and just a bit from the Parmesan cheese, but at a total of 6 grams of fat per serving, this is still a very low-fat choice for lunch or dinner. Serve this dish with rice and some steamed veggies, and save the fat grams for dessert.

    Nutrition Facts
    Serving Size–2 fillets
    Total Servings–2
    Calories per serving–370
    Fat per serving–6g

    Source: Top Secret Recipes Lite by Todd Wilbur. 

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    Score: 4.00. Votes: 1

    Friday's gave its selection of ice cream cocktails the spiffy name "Blender Blasters," otherwise known as milk shakes with an attitude. Shock 'em all with this one when amaretto pitches in to help re-create the taste of a real strawberry shortcake.

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

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