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Restaurants

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.

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    Score: 5.00. Votes: 1

    Menu Description: "A spicy Thai dish with the flavors of curry, peanut, chili, and coconut. Sauteed with vegetables and served over rice."

    This dish ranks very high among the most frequent entree clone requests from this growing chain's huge menu, and anyone who is a fan of Thai dishes falls in love with it. I dig recipes that include scratch sauces that can be used with other dishes. The curry and peanut sauces here are good like that. They can, for example, be used to sauce up grilled skewers of chicken or other meats, or as a flavorful drizzle onto lettuce wraps. But even though I've included the peanut sauce recipe from scratch here, you can take the quick route and save a little prep time by picking up a pre-made sauce found near the other Asian foods in the market. Since the sauce is used sparingly in a drizzle over the top of this dish it won't make a big difference which way you go. This recipe produces two Cheesecake Factory-size servings—which is another way of saying "huge." If your diners aren't prepared to process the gargantuan gastronomy and you're all out of doggie bags, you can easily split this recipe into four more sensible portions. 

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 4

    Menu Description: "Tossed in our honey-chipotle sauce."

    After cloning the plain version of these breaded chicken fingers in Top Secret Restaurant Recipes 2, I received requests to knockoff this more flavorful sweet-and-spicy version. If you like big flavor and some heat, this is the clone for you. The breading technique is the big secret: first use a wet batter and then toss the tenders in a dry breading. When the chicken tenders are fried to a golden brown they are gently tossed in the honey-chipotle sauce and served either as an appetizer, or with corn on the cob and French fries as an entree.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.17. Votes: 52

    In 1946, twenty-five-year-old S. Truett Cathy and his younger brother Ben, opened a restaurant called The Dwarf House in Hapeville, Georgia. In the early sixties Cathy began experimenting with different seasonings and a faster cooking method for his original chicken sandwich. The finished product is the famous pressure-cooked chicken sandwich now served at all 460 Chick-fil-A outlets in thirty-one states.

    Annual sales for the chain topped $324 million in 1991. That makes Chick-fil-A the fourth largest fast-food chicken restaurant in the world. And Cathy still adheres to the deeply religious values that were with him in the days of the first Dwarf House. That is why you won't find any Chick-fil-A restaurants open on Sundays. 

    Source: Top Secret Recipes by Todd Wilbur.

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    Score: 4.80. Votes: 15

    The entire process for making this soup which Islands serves in "bottomless bowls" takes as long as 3 hours, but don't let that discourage you. Most of that time is spent waiting for the chicken to roast (up to 90 minutes -- although you can save time by using a precooked chicken, see Tidbits) and letting the soup simmer (1 hour). The actual work involved is minimal -- most of your time is spent chopping the vegetable ingredients. This recipe produces soup with an awesome flavor and texture since you'll be making fresh chicken stock from the carcass of the roasted chicken. As for the fried tortilla strip garnish that tops the soup, you can go the hard way or the easy way on that step. The hard way makes the very best Islands tortilla soup recipe and it's really not that hard: Simply slice corn tortillas into strips, fry the strips real quick, then toss the fried strips with a custom seasoning blend. The easy way is to grab a bag of the new habanero-flavored Doritos, which happen to be similar in spiciness to the strips used at the restaurant. Simply crumble a few of these chips over the top of your bowl of soup, and dive in.

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    Score: 4.40. Votes: 10

    Menu Description: “Homemade, fried golden brown & dill-icious. Cut into thin slices and served with dipping sauce.”

    Fried Oreos, fried Twinkies, fried bull testicles, fried crickets—just about anything can be battered and fried, but that doesn’t always mean it’ll taste good. I’ve tasted many unexpectedly delicious foods out of a fryer and these pickles are one of the delicious surprises. The combination of sour pickles, crunchy breading and creamy dipping sauce was really good. It’s no wonder these are such a popular pick at the chain known more for its chicken wings, orange short-shorts, and belly shirts. After a little sleuthing I discovered that Hooters use Mrs. Klein’s crinkle-cut pickles, but that particular brand can be hard to find in most stores. I did a taste test of all popular brands and found that the most similar tasting pickle slices happen to be one of the most popular brands on the market: Heinz. Find the hamburger dill chips and be sure to blot the pickle slices dry before breading them. The breading recipe here should be enough to coat all the pickle slices in a 16-ounce jar (50 to 55 slices). As for the dipping sauce? That’s just a simple matter of stirring a little cayenne pepper into some Hidden Valley Ranch dressing. Done and done.

    Click here for wings and more of your favorite foods from Hooters.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.96. Votes: 25

    Menu Description: "Warm chocolate cake w/chocolate fudge filling. Topped w/vanilla ice cream under a crunchy chocolate shell."

    Get out your "easy" button for this one. The clone recipe for this top-requested Chili's dessert is easy to make—and can even be made days ahead of time. A chocolate fudge cake mix is all you need for the cake part of the recipe or you can use the scratch clone recipe here. The cake batter is poured into the large cups of a Texas-size muffin pan. When the cakes are done and cooled, you make a secret hole where the hot chocolate is loaded. Now you can keep the cakes chilled until dessert time. To serve, heat a cake, plop a scoop of vanilla ice cream on top, and top it off with some Magic Shell (a chocolate topping that hardens on ice cream). When your diners dig into the cake, the delicious hot fudge center oozes out of the warm chocolate cake.

    For a live demonstration of this clone recipe check out this video.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    This big salad of mixed greens, fajita steak, pico de gallo, black beans, bell peppers, corn and guacamole comes slathered with two types of salad dressings plus fried tortilla chips, making the restaurant version a fat-filled fiesta.

    The two dressings here are made fat-free, knocking the fat grams down to around a third of what you'd down in the original. There are several components here in this conversion, but this recipe makes four of the huge entree-size salads, and the results are worth the effort. This recipe clones the steak version of the salad, but you can also replace the beef with chicken.

    Nutrition Facts
    Serving size–1 salad
    Total servings–4
    Calories per serving–591 (Original–784)
    Fat per serving–15g (Original–45g)

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    Score: 4.70. Votes: 23

    Menu Description: "Tender, crispy wild gulf shrimp tossed in a creamy, spicy sauce."

    Bonefish Grill proudly refers to this appetizer as the "house specialty." And why not, it's an attractive dish with bang-up flavor, especially if you like your food on the spicy side. The heat in this Bang Bang Shrimp recipe comes from the secret sauce blend that's flavored with chili garlic sauce, also known as sambal. You can find this bright red sauce where the Asian foods in your market—and while you're there, pick up some rice vinegar. Once the sauce is made, you coat the shrimp in a simple seasoned breading, fry them to a nice golden brown, toss them gently in the sauce, and then serve them up on a bed of mixed greens to hungry folks who, hopefully, have a cool drink nearby to mellow the sting.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.84. Votes: 25

    It's not served every day at Carrabba's Italian Grill, but when this amazing soup is on the menu consider yourself lucky and snag a bowl. It's chock-full of lentils and other good bits of vegetables and herbs, plus there are big chunks of spicy Italian sausage in every bite. Best of all, Carrabba's sausage and lentil soup recipe is a cinch to clone. Most of the work here is just chopping stuff up, including a small ham steak which you can find where the bacon is sold in your market. If you can't find a ham steak, you can slice up some deli ham. Get everything in a pot and let it simmer. In 1 hour you'll have enough hot, chunky soup for at least a dozen cup-size servings. Also enjoy our Carrabba's chicken marsala recipe.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    For years now I've been on the lookout for a great chain restaurant crème brulee to clone for one of my books, but I hadn't located a really fantastic formula to hack until I tried this one. The Capital Grille's Classic Crème Brulee is a perfect blend of sweet and creamy with amazing flavor that comes from real vanilla bean. If you want an easy dessert to impress that you can prepare a day or two in advance of the sit-down, this is your recipe. When it comes time to serve the brulee, sprinkle each serving with a little white sugar and caramelize it with a small chef's torch (if you don't already have one, you can find them online or at kitchen stores for around 15 bucks). Add a garnish of fresh seasonal berries plus a sprig of mint, and serve up the goodness. 

    Now, what's for dinner

    Source: Top Secret Recipes Step-by-Step by Todd Wilbur.

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