THE #1 COPYCAT RECIPES WEBSITE

Restaurant Recipes

Welcome. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host Todd Wilbur shows you how to duplicate the taste of iconic dishes and treats at home. Search for recipes by restaurant name here. New recipes added every week.

Items: 101110 of 937, per page
Drop items here to shop
Product has been added to <a href="?target=cart">your cart</a>
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 2

    Other recipes I’ve seen that claim to duplicate the fabulous flavor of this popular soup do not make good clones, yet the long grain and wild rice mix that many of these recipes call for is a great way to get the exact amount of rice you need in a perfect blend. Just be sure not to use the flavor packet that comes with those rice kits, or you won’t get a good clone of the Panera original. Toss out that blend (or you can use it elsewhere; see Tidbits) and use the recipe below to make a better flavoring for the soup.

    Thanks to Panera Bread's policy of completely transparent ingredients, I discovered a surprising ingredient or two (wow, cabbage!), and was able to craft the best clone you’ll find for this top secret signature soup.

    Click here for more of my Panera Bread copycat recipes. 

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Not rated yet

    Taco Bell has two green sauces mentioned on its website. One is a green chili sauce, which isn’t served at any Taco Bell I’ve been to. The other is a green tomatillo sauce, the most popular of the two, which can be ordered on any Taco Bell item or will be provided a la carte for you to pour on as you see fit. The tomatillo sauce, with its mild heat and bright tomatillo flavor, is the one we’re hacking here.

    It appears that Taco Bell uses canned peppers and tomatillos for their recipe, which is great because canned ingredients are ready to use, they add additional flavors and the acidity we need, and they simplify the recipe. Fresh produce would certainly require much more wrangling.

    The recipe is easy. Just pop everything into a blender in the order prescribed and blend away, but don’t blend so much that the seeds get pulverized. You want a sauce that isn’t completely pureed, with visible small pieces of peppers and seeds. You’ll end up with 1½ cups of the tasty green stuff to use on tacos, burritos, salads, eggs, and more.

    Be sure to warm up the sauce a little before you use it (they keep it in a warmer at Taco Bell). The flavor of the real thing is fairly mild, so if you want your version hotter than that, just add more jalapeños to the blender.   

    Get this recipe in "Top Secret Recipes Unleashed" exclusively on Amazon.com.

             

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 10

    Menu Description: "Parmesan, Romano and mozzarella cheese, clams and herb breadcrumbs baked in mushroom caps."

    Breadcrumbs, clams and three types of cheese are baked into white mushroom caps in this clone of a top pick from Olive Garden's appetizer menu. Mix all the stuffing ingredients together in a bowl, fill the mushroom caps, sprinkle on some minced red bell pepper, cover the mushrooms with a blanket of mozzarella cheese slices, and bake. After 15 minutes you'll have a great appetizer or hors d'oeuvre for 4 to 6 people—that's twice the serving size of the dish from the restaurant.

    Did you love this copycat Olive Garden stuffed mushrooms recipe? Check out more of my clone recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 4.30. Votes: 10

    Older than both McDonald's and Burger King, Jack-in-the Box is the world's fifth-largest hamburger chain, with 1,089 outlets by the end of 1991 in thirteen states throughout the West and Southwest. The restaurant, headquartered in San Diego, boasts one of the largest menus in the fast food world.

    Now taste for yourself the homemade version of Jack's most popular item. The Jack-in-the Box Taco has been served since the inception of the chain, with very few changes over the years. If you're a fan of the Jumbo Jack or any of Jack's Shakes click here for my clone recipes.

    Source: Top Secret Recipes by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Not rated yet

    “Biting into a cloud” is how many describe the lightly crisp browned shell and fluffy, custard-like middle of Leonard’s malasadas. Hawaii has become known for the best malasadas in North America, but the hole-less doughnuts aren’t originally from Hawaii. Malasadas were brought to the islands in the late 1800s by Portuguese immigrants who worked on the sugarcane plantations, and today malasadas are sold in bakeries all over Hawaii. But for the best malasadas, everyone knows you must brave the long lines that always go out the door at Leonard’s Bakery in Honolulu. And that’s okay because it’s always worth the wait.

    Leonard’s has been making malasadas since 1952 using a well-protected secret recipe that many have unsuccessfully tried to duplicate. The chain will ship malasadas from Hawaii to your house on the mainland for a pretty hefty fee (nearly $100), but even after following strict reheating instructions, eating a two-day-old malasada is not the same heavenly experience as consuming a fresh one. A fluffy, fresh malasada turns into a tough and chewy malasada in just a few hours. That’s the nature of fried dough. It quickly became clear that if I were ever to properly clone these, I would have to experience them fresh, from the source. So, I hopped on a plane to Hawaii.

    I visited two Leonard’s locations in Honolulu: the original brick-and-mortar bakery and a Leonard’s Bakery food truck parked in a shopping mall lot. I watched them make malasadas in big vats of oil, lowering dozens of doughnuts at once into the oil with a metal screen pressing down on them so that they were fully submerged in the hot fat. I observed the process, noted the temperature, watched the malasadas come out of the oil and get sugared, and timed everything.

    Back home I made malasadas for weeks, using intel gathered in Hawaii. Dozens and dozens of versions later, after altering variables such as proofing methods, mixing methods, flour types, fat types, sweetness, saltiness, and many others, I landed on this one. I believe it was number 92 out of 93 attempts.

    Before we start, let me offer a few tips about equipment you’ll need. It’s best to have a stand mixer. The dough starts loose but it eventually gets too tough for a handheld granny mixer. I’m sure it’s possible to mix and knead the dough by hand when it gets too tough for the little mixer, but a big mixer is much better.

    Also, a deep fryer is helpful. You can fry these in a pot of oil with a thermometer if you want, but it’s so much easier to regulate temperature with a deep fryer. And you must devise a way to keep the malasadas submerged so that you won’t have to flip them, and they won’t get a white line around the middle where the dough isn’t in the oil. Deep fryers typically have a basket that you can use to put on top of the malasadas to hold them down. Rather than placing the dough in the basket when frying, carefully lower the dough into the fryer without the basket and use the basket on top of the dough to hold it under the oil. If you are frying on your stovetop, you can use a spider or strainer to hold the dough under the oil.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 4.44. Votes: 9

    This delicious crispy chicken in a citrusy sweet-and-sour chicken is the most popular dish at the huge Chinese take-out chain. Panda Express cooks all of its food in woks. If you don't have one of those, you can use a heavy skillet or a large saute pan.

    Source: Even More Top Secret Recipes by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 4

    Menu Description: "In cream sauce, topped with melted sharp cheddar."

    There are many ways to order potatoes from the Ruth's Chris menu including steak fries, julienne fries, shoestring fries, cottage fries, Lyonnaise, baked and au gratin.

    Here's a traditional, classic recipe for the delicious side dish inspired by the Ruth's Chris creation. You may use less of the cream and milk mixture in your version depending on the size baking dish you use and the size of your potatoes. Stop adding the creamy mixture in your version when it is level with the sliced potatoes in the baking dish. Be sure to use a casserole dish that has a lid for the first stage of baking.

    Click here for more of my copycat recipes from Ruth's Chris Steak House

    Source: Top Secret Restaurant Recipes by Todd Wilbur. 

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 11

    Joseph Weiss was living in New York with his wife and son when his doctor told him he would need a change of climate to help his asthma. He journeyed to Miami, Florida in 1913 and discovered he was able to breathe again. He quickly moved his family down South and opened his first restaurant, a little lunch counter. Joe's restaurant business exploded in 1921 when he discovered how to cook and serve the stone crabs caught off the coast. Joe boiled the meaty claws and served them chilled with a secret mustard dipping sauce. Today only one pincer is removed from each stone crab, then the crab is tossed back into the ocean where it will regenerate the missing claw in about 2 years. The stone crabs, in addition to several other signature items, made Joe's a Miami hotspot, and these days Joe's restaurants can be found in Chicago and Las Vegas. Here is my take on Joe's amazing giant crab cakes, which are made from lump crab meat, and served as an appetizer or entree at the restaurant. Of course, you can't clone a Joe's crab dish without cloning the secret mustard sauce, so that recipe is here too.

    Try more of my clone recipes of other popular dishes from Joe's Stone Crab here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 4.83. Votes: 6

    Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.

    Make my McDonald's French Fries recipe for the classic fish 'n chips experience. 

    Source: Top Secret Recipes by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Not rated yet

    The newest flavor in Chick-fil-A’s line-up of seven sauces is this spicy little number packing big heat from chili sauce and sriracha. The sauce is mostly used as a dip for the chain’s chicken strips and nuggets, but you’ll find it also works great on chicken that’s grilled or roasted. Use this sauce as a dip for fried seafood, like shrimp, and as a glaze that perks up the flavor of almost any fish.

    Get this recipe in "Top Secret Recipes Unleashed" exclusively on Amazon.com.

Items: 101110 of 937, 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.

What's Hot
Drop items here to shop
Product has been added to <a href="?target=cart">your cart</a>
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
    • $2.99
    • 25% off