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    Score: 5.00. Votes: 1

    I never thought dinner rolls were something I could get excited about before I dipped into the basket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite will make you think of a warm cinnamon roll, and you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for another.

    Discovering the secret to making rolls at home that taste as good as the real ones involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a hand-held one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.

    Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.

    Now, how 'bout a nice steak to go with your rolls? Check out these copycat recipes for famous entrees.

    This recipe was our #1 most popular in 2019. Check out the other four most unlocked recipes for the year: KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

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    The ridiculously popular crispy chicken sandwich at Popeyes comes with your choice of regular mayonnaise or kicked-up with spicy mayonnaise. Fortunately, I was able to hack the sandwich before it sold out just a couple weeks after its debut (get the recipe here), but that recipe includes just the plain mayonnaise. Recently I had the chance to hack the secret spicy mayonnaise, and I’m glad I did. Popeyes chicken sandwich with regular mayonnaise is seriously good, but with spicy mayonnaise that sandwich is great.

    You can use this sauce on a variety of sandwiches and burgers, or as a dip for chicken fingers, nuggets, and fried shrimp.

    Check out my other Popeyes clone recipes for their famous red beans and rice, buttermilk biscuits and fried chicken.

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    Score: 5.00. Votes: 1

    Menu Description: "Three layers of light and airy sponge cake and strawberry mousse, drenched in strawberry sauce, topped with vanilla ice cream, fresh strawberries and whipped cream"

    The Strawberry Tallcake is a signature, trademarked item for Ruby Tuesday. It's pretty big, so plan on sharing it. This recipe calls for baking the sponge cake in a large, shallow pan—I use a baking sheet that has a turned up edges to hold in the batter. The strawberry mousse made here to frost the cake is a great, simple-to-make dessert on its own.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 2

    The cool thing about this Top Secret Recipe is that many of the ingredients come in a kit designed for making strawberry cheesecake. Find Jell-O No Bake Strawberry Cheesecake Mix near the puddings in your supermarket and you have half of the ingredients locked up. Inside the box are three separate packets: strawberries in syrup, the cheesecake mix powder, and graham cracker crumbs. You'll also need vanilla ice cream, a cup of milk, and some canned whipped cream. Toss the first four ingredients below in a blender until smooth, fill 2 glasses, and then top off the shakes with whipped cream and graham cracker crumbs from the kit. Everyone will freak out when they suck strawberry cheesecake through a straw. The recipe below makes 2 regular size shakes, but you can make another 2 shakes using up the remaining strawberries from the cheesecake kit. If you get some additional strawberries in syrup, you can make as many as 8 more shake clones with the remaining cheesecake mix powder and graham cracker crumbs.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.14. Votes: 22

    After the "Soup Nazi" episode of Seinfeld aired, Jerry Seinfeld and several members of his production crew went over to Soup Kitchen International in New York City for lunch. When owner Al Yegenah recognized Jerry he flew into a profanity-filled rant about how the show had "ruined" his business and he demanded an apology. According to writer Spike Feresten, Jerry gave "the most insincere, sarcastic apology ever given," Yegenah yelled, "No soup for you!" and immediately ejected them from the premises. Knowing that to upset Al was to risk being yelled at and possibly evicted like Jerry, it was with great caution that I approached the order window to ask the Soup Nazi a few questions about the November 1995 Seinfeld episode that made him famous. Needless to say, the interview was very brief.

    TW: How do you feel about all the publicity that followed the Seinfeld episode?
    AY: I didn't need it. I was known well enough before that. I don't need it.

    TW: But it must have been good for business, right?
    AY: He [Seinfeld] used me. He used me. I didn't use him, he used me.

    TW: How many people do you serve in a day?
    AY: I cannot talk to you. If I talk I cannot work.

    TW: How many different soups do you serve?
    AY: (Getting very upset) I cannot talk! (Pointing to sign) Move to the left! Next!

    Check out my other Soup Nazi copycat recipes here

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.61. Votes: 31

    Elaine: "Do you need anything?"
    Kramer: "Oh, a hot bowl of Mulligatawny would hit the spot."
    Elaine: "Mulligatawny?"
    Kramer: "Yeah, it's an Indian soup. Simmered to perfection by one of the great soup artisans in the modern era."
    Elaine: "Oh. Who, the Soup Nazi?"
    Kramer: "He's not a Nazi. He just happens to be a little eccentric. You know, most geniuses are."

    Kramer was right. Al Yeganeh—otherwise known as The Soup Nazi from the Seinfeld episode that aired in 1995—is a master at the soup kettle. His popular soup creations have inspired many inferior copycats in the Big Apple, including The Soup Nutsy, which was only ten blocks away from Al's original location on 55th Street. Yeganeh's mastery shows when he combines unusual ingredients to create unique and delicious flavors in his much-raved-about soups. In this one, you might be surprised to discover pistachios and cashews among the many vegetables. It's a combination that works.

    I took a trip to New York and tasted about a dozen of the Soup Nazi's original creations. This one, the Indian Mulligatawny, was high on my list of favorites. After each daily trip to Soup Nazi headquarters (Soup Kitchen International), I immediately headed back to the hotel and poured samples of the soups into labeled, sealed containers, which were then chilled for the trip back home. Back in the lab, portions of the soup were rinsed through a sieve so that ingredients could be identified. I recreated four of Al's best-selling soups after that trip, including this one, which will need to simmer for 3 to 4 hours, or until the soup reduces. The soup will darken as the flavors intensify, the potatoes will begin to fall apart to thicken the soup, and the nuts will soften. If you follow these directions, you should end up with a clone that would fool even Cosmo Kramer himself.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

    Update 2/6/18: The recipe can be improved by doubling the curry (to 2 teaspoons) and reducing the water by half (to 8 cups). Cook the soup for half the recommended time or until it's your desired thickness. 

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    Score: 4.50. Votes: 2

    If you're going to clone a cocktail from Red Lobster you have to include the chain's signature drink, don't you think?

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

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    Score: 5.00. Votes: 1

    Here's a simple, great-tasting burger from a small yet beloved Tennessee-based hamburger chain famous for its quirky buildings, tasty food, and "Sudden Service." Established in 1956 by Pal Barger, this twenty-one-unit fast-service chain accepted the Malcolm Baldrige National Quality Award from President George W. Bush and has performed admirably in markets with bigger chains such as McDonald's, Burger King, and Wendy's. The signature sandwich from this little drive-thru comes slathered with a simple sauce—a combination of ketchup, mustard and relish—that makes quick production of scores of these tasty burgers a breeze when the line of cars grows long, as it often does. 

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Alongside your fish entree served at this huge seafood chain, comes a dollop of delicious tartar sauce. But the sauce served at the restaurant has around 22 grams of fat per two tablespoons. This adds significant fat to an entree that is otherwise so naturally light in fat and calories.

    Using fat-free mayonnaise, we can easily eliminate every bit of the fat in this sauce. The finished product tastes just like the original.

    Nutrition Facts
    Serving size–2 tablespoons
    Total servings–4
    Calories per serving–25 (Original–200)
    Fat per serving–0g (Original–22g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Score: 4.38. Votes: 8

    This clones Starbucks "Low-fat Creamy Blend of Coffee and Milk" that you find in the 9 1/2-ounce bottles in most stores. Those little suckers will set you back at least a buck, but this Top Secret Recipes version costs a mere fraction of that. The recipe requires espresso, but don't worry if you don't have an espresso machine. Check out the Tidbits below for a way to clone espresso with a standard drip machine and ground coffee. 

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