THE ORIGINAL COPYCAT RECIPES WEBSITE

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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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    Menu Description: "Crank up the heat with Pepper-Jack cheese, jalapenos, fresh tangy salsa, sliced tomato, crisp lettuce and chipotle mayo."

    According to Red Robin waiters, this spicy production is the second most popular choice from a list of 22 delicious designer burgers on the menu. If you like a peppery punch from your chow, this is the burger recipe to add to your grill-time repertoire. The hamburger patties on Red Robin burgers are huge, weighing in at 1/3 of a pound each, so get out your kitchen scale if you want a good clone. The restaurant chain seasons each patty with its secret spice blend, so whip that up first from the clone recipe found here. Or you can use seasoned salt such as Lawry's. Fresh salsa or pico de gallo can usually be found in the deli section at the supermarket, and ground chipotle chile pepper (smoked red jalapenos) can be found next to the chili powder in the spice aisle. It's good stuff to have on hand in your spice cabinet—it's a popular ingredient these days.

    Look here for more of your favorite dishes from Red Robin, Yummm.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.40. Votes: 5

    Menu Description: "Marinated in teriyaki and topped with grilled pineapple, Cheddar cheese, lettuce, tomatoes, and mayo. Dude, you'll be like, ready to ride the pipeline on Oahu's North Shore after you chomp on this!"

    Here's customer choice number one from Red Robin's huge burger menu. According to Red Robin servers, the beef they use for all their burgers is ground from Angus flank steak. That beef makes a great burger, but it can be hard to find. If you can't find Angus beef, pick up some ground chuck for this recipe. Make sure the fat content is at least 15 percent, since low-fat ground beef makes burgers that are too dry and short on flavor. I tested a half-dozen popular teriyaki glazes in the stores and nothing comes close to the stuff they use at the restaurant, so I've included a recipe here to make your own. Be sure to watch your marinated meat and pineapple slices closely on the grill since the sugar in the teriyaki marinade could burn over the open flame. If you're grilling outside, keep the lid open. And don't hit the La-Z-Boy until this burger's done.

    Find more of my Red Robin copycat recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 7

    Menu Description: "A premium charbroiled chicken breast with sweet teriyaki sauce, grilled pineapple, Swiss cheese, lettuce, tomatoes and mayo. Why did the chicken cross the Pacific? Now you know."

    You're out there on the front line hanging over the grill. The smoke's in your eyes, the hair on your forearm is singed, and your sunburn is heading toward 2nd degree. But you don't care, because it's Saturday and you still get all of Sunday to heal. So whip out some chicken and grab the mallet or tenderizer to pound the chicken to a uniform thickness that works best when building these sandwiches. The sweet and salty flavors of the custom secret teriyaki marinade go perfectly with the grilled pineapple and Swiss cheese (this recipe is for one sandwich but you'll have enough teriyaki marinade to make several sandwiches). Just be sure to watch the pineapple and chicken carefully while over the flames, since the teriyaki marinade has sugar in it and could cause nasty flare-ups and charring. 

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 6

    If you start making black bean soup in the morning using other recipes out there, you're lucky to be slurping soup by lunchtime. That's because most recipes require dry beans that have to re-hydrate for at least a couple hours, and many recipes say "overnight." But, you know, tomorrow is just too far away when you're craving soup right now. So, for this often requested clone recipe, I sped up the process by incorporating canned black beans, rather than the dry ones. That way, once you get all the veggies chopped, you'll be souped up in just about an hour. Friday's version of this soup has a slightly smoky flavor that's easily duplicated here with just a little bit of concentrated liquid smoke flavoring found in most supermarkets. Just be sure to get the kind that says "hickory flavor."

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.82. Votes: 38

    Here's a clone for the dollop of sweet, creamy goodness that comes alongside your fish entree at the world's largest seafood chain. This original kitchen replica gives you a quick and tasty sauce that has the look and flavor of the real thing—and it's only five ingredients! Use the sauce to dress up your next home-cooked fish platter or as a spread on fish sandwiches and fish tacos.

    Souce: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 3.67. Votes: 6

    Menu Description: "Tossed with orange peel and chili peppers for a spicy/citrus combination."

    Several of P.F. Chang's top-selling items are similar in preparation technique: bite-size pieces of meat are lightly breaded and wok-seared in oil, then doused with a secret sauce mixture. This PF Chang's copycat recipe is made the same way. The heat in the citrusy sauce comes from chili garlic sauce, which you'll find in the aisle with the Asian foods in your supermarket—the rest of the sauce ingredients are common stuff. The orange peel is julienned into thin strips before adding it to the dish. Since the flavor from the peel is so strong, we won't need to add it until the end. Cook up some white or brown rice to serve alongside this dish and get the chopsticks ready.

    What else are you craving from P.F. Chang's? See if I hacked your favorite dish here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.38. Votes: 8

    So good, and yet so easy. Now you can re-create this one at home by tossing a few ingredients into a saucepan. Try to find one of the large 32-ounce cartons of chicken broth from Swanson—there's four cups in there, so it's perfect for this recipe. One big head of broccoli should provide enough florets for you. Use only the florets and ditch the tough stems, but be sure to cut the florets into bite-size pieces before dropping them in.

    Grab your favorite T.G.I. Friday's recipes over here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.95. Votes: 38

    During the holiday months you'd better get over to Starbucks bright and early if you want to sink your teeth into a delicious pumpkin scone. These orange triangles of happiness are made with real pumpkin and pumpkin pie spices, and they quickly vanish from the pastry case when fall rolls around. Each scone is generously coated with a plain glaze and then spiced icing is drizzled over the top. To get the crumbly texture cut cold butter into the dry ingredients, either with a pastry knife or by pulsing it in a food processor, until all the butter chunks have been worked in.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.42. Votes: 12

    Menu Description: "Scallions, garlic and chili peppers stir-fried with ground chicken nesting on hot egg noodles. Garnished with shredded cucumber and bean sprouts."

    To clone P.F. Chang's take on this traditional Chinese noodle dish you should use a wok, but I found that a large saucepan works well too. Saute a couple of chicken breasts ahead of time and give them a chance to cool so you can finely mince them up. Get out the cleaver, if you've got one, and chop away. Or just use a big chef's knife. You can prepare the chicken ahead of time and keep it covered in the fridge until you're ready to make the dish. Once you've got the chicken hacked up, you'll have tasty noodles on the table in less than ten minutes.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 3.75. Votes: 4

    I found the best way to get good cranberry flavor and light pink color into this clone is to use concentrated cranberry juice found in the frozen food section of your market. First, thaw the juice, then shake the canister before you open it. After you've measured out the 3 tablespoons of concentrate you'll need for this recipe, make the rest of the concentrate into juice and sip it with your freshly baked bagel clones. The most important step for commercial-quality chewy bagels is no secret: a thorough kneading process. Add flour to your hands if the bagels begin to stick while you form them. Any excess flour on the bagels will wash off when you drop them in the boiling water. Boiling the bagels before baking is called "kettling," and it's this step that gives bagels their shiny crust.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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