THE ORIGINAL COPYCAT RECIPES WEBSITE

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Nice work. 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 Waffle House to Zaxby's here. New recipes added every week.

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    Score: 4.67. Votes: 6

    At only 10 1/2 ounces per serving you might think this drink a bit wee. But I assure you, one of these packs a wallop, and two will get you speaking in haiku. This delicious raspberry margarita, along with an incredible southwestern cuisine, is making this small chain a big success story.

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

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    Score: 4.26. Votes: 23

    The real version of this chili sauce comes to each Wienerschnitzel unit as concentrated brown goo in big 6-pound, 12-ounce cans. After adding 64 ounces of water and 15 chopped hamburger patties the stuff is transformed into the familiar thick and spicy chili sauce dolloped over hot dogs and French fries at America's largest hot dog chain. The proper proportion of spices, tomato paste, and meat is crucial; but the real challenge in hacking this recipe is finding a common grocery store equivalent for modified food starch that's used in the real chili sauce as a thickener. After a couple days in the underground lab with Starbucks lattes on intravenous drip, I came out, squinting at the bright sunshine, with a solution to the chili conundrum. This secret combination of cornstarch and Wondra flour and plenty of salt and chili powder makes a chili sauce that says nothing but "Wienerschnitzel" all over it.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 3

    The secret to duplicating the taste of this great Wendy's burger comes down to recreating the spicy Southwestern pepper sauce. And, if you want to stay true to the original burger, you'll have to get yourself some sliced yellow and white colby Jack cheese. Look for the marbled cheese in the deli section—I used Tillamook brand. Cook up some bacon, slap it all together, and you'll have one of the best homemade hamburgers on the planet.

    Now, how about a refreshing Wendy's chocolate or vanilla Frosty? Get more of my Wendy's copycat recipes here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.75. Votes: 12

    When sales of this once limited-offering sandwich exceeded expectations, Wendy's made it a permanent menu item. Now you can re-create the spicy kick of the original with a secret blend of spices in the chicken's crispy coating. Follow the same stacking order as the original, and you will make four sandwich clones here at a fraction of the cost of the real thing.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.42. Votes: 52

    First served at Wendy's in 1969, the Frosty continues as a favorite in fast food shakes. Our frosty's recipe is an improved version of the recipe that appeared in my first book, Top Secret Recipes. Top Secret Recipes. I've designed this new version for a one-person serving and have given it less of an intense chocolate flavor that's more like the real thing. I find the smaller yield also helps to make the shake blend better.

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

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    Score: 5.00. Votes: 1

    Western Sizzlin is a steakhouse similar in some ways to Sizzler, but the companies are not related. Although Western Sizzlin is known for its steak, the restaurant has a nice teriyaki chicken dish, topped with a slice of pineapple. You may like that this recipe includes a way to make delicious teriyaki sauce to use as a tasty marinade for a variety of dishes, and it keeps well for weeks in the fridge. For the pineapple juice in the teriyaki recipe, you don't have to buy a separate can of juice. Instead, you can use the juice that comes packed in the can of pineapple slices that you use as a garnish on the chicken—it's just the right amount for this recipe.

    Oh, and if you have any leftover pineapple slices, here's a recipe for a killer Mai Tai.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.67. Votes: 6

    Nicknamed "Sliders" and "Gut Bombers," these famous tiny burgers were one of the earliest fast-food creations. It all started in 1921 when E.W. Ingram borrowed $700 to open a hamburger stand in Wichita, Kansas. Ingram chose the name White Castle because "white" signified purity and cleanliness, while "castle" represented strength. permanence, and stability. White Castle lived up to its name, maintaining that permanence and stability by growing steadily over the years to a total of 380 restaurants.

    Ingram's inspiration was the development of steam-grilling, a unique process that helped the burgers retain moisture. The secret is grilling the meat over a small pile of onions that give off steam as they cook. Five holes in each mini-burger help to ensure that the meat is completely cooked without having to flip the patties. Today customers can buy these burgers "by the sack" at the outlets, or pick them up in the freezer section of most grocery stores, but hey, making them at home is fun!

    Now, how about some fries and a milkshake to complete the meal.

    Source: More Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 3

    Here's a recipe that comes from a challenge issued by the New York Daily News. The paper wanted to watch a West Coast dude duplicate the taste of an authentic New York City knish. But, mind you, not just any knish. This knish comes from one of the oldest knisheries in the Big Apple, a place that also takes pride in the low fat content of its knishes as opposed to the popular deep-fried variety. When I tasted the famous Yonah Schimmel knish (the first knish I had ever eaten), I realized that not only could a good clone recipe be created, but even more fat grams could be eliminated. The Daily News had a food lab analyze the fat content of the original knish and the clone, as well as the fat in a street vendor knish and a supermarket knish, just for comparison. The lab results are listed following the recipe.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    In the southwestern cities where Z'Tejas serves these incredible margaritas, they are truly legendary. The secret mixture is made fresh every day in a freezing dispenser machine with a dirt-cheap brand of tequila and custom-made sweet-and-sour mix. Perhaps that's the beauty of the drink. It's one of the most potent margaritas around, but with the addition of sweet liqueurs, its strength is well hidden. Even though the chain uses a special machine to make this one, preparing your own clone doesn't require any special equipment. It does take patience, however. Most good things do. But before long you'll be enjoying either a clone of Z' Big Stick with three layers of liqueurs, or a copy of the Famous Chambord Raspberry Margarita, the drink that earns "Best Margarita in Town" awards for the chain on a regular basis. 

    You can, of course, drink the basic margarita base without the liqueurs, but the added liqueurs give the drink its charm. To create the margarita, you must mix all the ingredients in a pitcher and put it in the freezer for at least 4 hours, even overnight if you can. The cocktail won't freeze solid since there's tequila in there. When it's frozen, you take it out, and give it a little stir until it's the perfect slushy consistency.

    This recipe clones the tall, 14-ounce drink served in a pilsner glass with layers of Chambord, Midori, and blue curacao. The restaurant limits customers to just two of these drinks per visit. Try it and you'll find out why.

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

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    Score: 3.50. Votes: 2

    Over 5,000 Wendy's restaurants around the world serve the hamburger with the square patty that hangs over the edge of the bun. It's the burger that inspired the 1984 award-winning ad campaign with a little old lady crying out, "Where's the beef?" This secret recipe to create a lower-fat clone of the famous burger asks the question, "Where's the fat?" By using super-lean ground beef, fat-free mayonnaise, and fat-free cheese, we have cut the fat to less than half of what is in the original. Now you can have two cloned burgers for less than the fat found in one original.

    Nutrition Facts
    Serving size–1 sandwich
    Total servings–1
    Calories per serving–335 (Original–420)
    Fat per serving–10g (Original–21g)

    Source: Top Secret Recipes Lite by Todd Wilbur. 

Items: 1120 of 31, 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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