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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: 5.00. Votes: 1

    Tony Roma had already been in the restaurant business for many years when he opened Tony Roma's Place in North Miami, Florida in 1972. This casual diner featured food at reasonable prices, nightly live entertainment and the house specialty: baby back ribs. Soon, customers were traveling from miles away to get a taste of the succulent, mouth-watering ribs. One rib-lover came from Texas in 1976: Clint Murchison, Jr., a Texas financier and owner of the Dallas Cowboys. After sampling the baby backs, and claiming they were the best he'd ever tasted, he struck up a deal with Tony to purchase the majority of the U.S. rights to the company and planned for a major expansion. 

    The famous barbecue ribs served at the restaurant have been judged the best in America at a national rib cook-off and have won more than 30 awards at other state and local competitions. The secret to the tender, melt-in-your-mouth quality of the ribs at Tony Roma's is the long, slow-cooking process. Here is the Top Secret Recipes version of the cooking technique. 

    The sauce cloned here is the sauce the made the chain famous—Tony Roma's serves it on their Original Baby Back Ribs. This version of the sauce uses a ketchup base, vinegar, dark corn syrup and a bit of Tabasco. The chain uses their sauce on baby back ribs and has started selling it by the bottle in each restaurant. Now you can make a version of your own that is less costly than the bottled brand, and can be used on any cut of ribs, or even chicken. Check out two other sauce recipes here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 2

    Menu Description: "Tender, select-cut pork spare ribs basted with our special-recipe sauce. Nothing could be finer..."

    This smoky sauce is perfectly sweetened with honey and molasses, and it bites just a bit with pepper sauce. Smother pork spareribs, baby back ribs and beef ribs with the sauce, as they do at the restaurant. Use the cooking technique from here to make the ribs.

    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: 5.00. Votes: 2

    Menu Description: “Quick-fired with peanuts, chili peppers and scallions. Our hot favorite.”

    My favorite chicken dish at P.F. Chang’s is also the top spicy chicken entrée at the 89-unit China bistro chain. The secret for a great clone is combining the right ingredients for the perfect marinade that will also become the sauce. Soy sauce and oyster sauce provide the saltiness. Mirin, which is sweetened sake, contributes the sweet flavor component. Chili oil gives the sauce its spicy kick and a little rice vinegar adds the necessary acidy. Sliced chicken breasts take a soak in this sauce for about an hour, then the chicken is dusted with a little cornstarch and flash-fried in peanut oil. You can use a wok for the frying stage and then rinse it out for use in the final sauté, or you can use a medium saucepan to fry the chicken and a sauté pan to finish cooking everything with the reserved sauce. Either way, you’ll get a great clone that goes perfect with a side of white or brown rice. Nailed the recipe, but still can't pick up peanuts with chopsticks.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 5.00. Votes: 2

    Menu Description: “Golden brown, chicken breast strips coated with crispy Japanese panko breadcrumbs with the extra crunch of toasted sesame seeds and tossed in our famous Jack Daniel's sauce.”

    Although the original recipe is made from sliced chicken breasts, you may consider using the less chewy tenderloins in this kitchen copy. Packs of fresh chicken tenderloins are sold in most markets and you can also find bags of them in the freezer section. I’m a big fan of the more tender meat in the tenderloins, especially when it comes to chicken fingers. The breading is a simple combination of flour and panko (or Japanese bread crumbs). When the chicken fingers are done frying, gently toss them in the Jack Daniel’s glaze made from my recipe here, and you’ve got a great appetizer than can serve a half dozen finger food fanatics.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.67. Votes: 3

    Menu Description: "This full side of baby back pork ribs is first cooked until it’s fall-off-the-bone tender, then seasoned with Cajun spices, fire-grilled and brushed with our famous Jack Daniel’s glaze. Served with crispy fries and coleslaw.”

    To re-create these great ribs you first must clone the Cajun seasoning that is sprinkled on them. That takes, like, 5 minutes. Once that's done, pop the ribs in the oven and get crackin’ on the Jack Daniel’s glaze. When the racks come out of the oven, slap ‘em on the grill for a few minutes until grill marks form, and chow down.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 5.00. Votes: 4

    Menu Description: “Italian grandmothers everywhere are getting jealous over this recipe. Angel hair pasta tossed with fresh bruschetta marinara, fire-grilled chicken breast in a balsamic glaze, and parmesan shavings.”

    When you introduce the balsamic glaze to the angel hair pasta that’s been tossed with the slightly tangy bruschetta marinara, you are re-creating the same sweet-and-sour flavor combination that has made this a top pasta choice at T.G.I. Friday’s. It’s best to find an empty squirt bottle to hold the balsamic glaze so that you can evenly apply it to each serving. You’ll have to plan ahead a little for this T.G.I. Friday's bruschetta chicken pasta recipe so that the chicken can marinate in the brine. This important step will fill the chicken with the perfect flavor and moistness. You can make the marinara a day ahead if you like and chill until you need it. The glaze can be made ahead of time as well and stored in a covered container at room temperature for several days.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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