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    Score: 4.60. Votes: 5

    Even though Arby's has diversified its menu over the years with toasted subs and deli-style sandwiches on sliced whole wheat bread, it's the thinly-sliced roast beef piled high on hamburger buns that originally made this chain famous. Since roast beef and horseradish go so beautifully together, Arby's created this delicious mayo-based horseradish sauce as a spread for the roast beef sandwiches. It also happens to be great on your homemade sandwiches too, but it just isn't cool to hoard handfuls of those blister packs to take home with you. So, with the help of this secret formula, you can clone as much Horsey sauce as you want. First step: get out the blender. You'll need it to puree the horseradish into the mix so that the sauce is smooth and creamy like the real deal.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 5.00. Votes: 2

    The year 1989 marked the 100th anniversary of the Aunt Jemima trademark. The name was conceived in 1889 by Chris Rutt while he was attending a vaudeville show and watching a New Orleans-style dance number performed to a jazzy tune called "Aunt Jemima." Rutt liked the music so much he stuck the name on his products. The maple syrup came along much later, in 1964, and is now the country's largest-selling syrup.

    Today some folks tell the story of how their friends or relatives once met Aunt Jemima many years ago and how she was a kind and cordial woman. Little do they realize these people were fooled by a promotional campaign for the products back in the forties and fifties that used actresses traveling from town to town dressed up and acting like the "famous women." There never really was an Aunt Jemima.

    Source: Top Secret Recipes by Todd Wilbur.

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    Score: 4.44. Votes: 18

    Even though this stuff looks like mayonnaise, Food and Drug Administration dudes say it has to be called "dressing." Miracle Whip was invented in 1933 as a sweeter, more flavorful alternative to mayonnaise, but it contains a few extra ingredients that the FDA says aren't supposed to be in mayonnaise, such as sugar, paprika, and garlic powder. If you're a fan of Kraft's variation on the creamy white mother sauce, you must try this clone. As with homemade mayonnaise, you make a simple emulsion with egg yolk and oil. Add in the other ingredients and you've got yourself a Miracle Whip kitchen copy that's way fresher than any bottle on store shelves. 

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.67. Votes: 3

    For years Taco Bell customers had only the "mild" and "hot" varieties of free taco sauce blister packs to choose from to kick up their fistful of tacos. That is, until a recent addition to the hot sauce selection bumped the heat-o-meter up a few notches. True chili heads might find this sauce mild when compared with the glut of extreme pepper sauces on the market today, but it's definitely a recipe that improves on the Mexican fast-food chain's original hot sauce formula. 

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.10. Votes: 40

    The beef sandwiches from Arby's would be very hard to duplicate since they are made from specially processed hunks of beef that are then thinly sliced with a deli-style meat slicer. However, the fast food chain's sweet-and-tangy barbecue sauce can be cloned easily. With just a few basic ingredients you can whip up a batch of your own sauce to add generously to a variety of homemade sandwich creations, even barbecued ribs or chicken.

    Source: More Top Secret Recipes by Todd Wilbur.

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    Score: 4.75. Votes: 4

    Americans' passion for yellow mustard began in St. Louis at the 1904 World's Fair when the tangy sauce was spread over the top of the classic American hot dog. Today, over 100 years later, French's mustard is the top brand found in restaurants, and 80 percent of U.S. households have a bottle of French's somewhere in the pantry or fridge. Those bottles will eventually run dry. And if that happens to you, you may need to whip up some of your own yellow mustard in a flash. If you've got dry ground mustard and turmeric in the spice rack, you can easily clone some yellow mustard sauce. This recipe yields just 1/4 cup of yellow mustard, but that should hold you over. At least until you can get to the store for more of the real thing.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.84. Votes: 38

    One day in France in 1756, when Duke de Richelieu's chef couldn't find any cream for a sauce made with eggs and cream, he substituted oil. The thick emulsion that formed after a vigorous beating became one of the basic sauces for our modern cuisine. A version of this simple culinary breakthrough was an important ingredient for Richard Hellmann's salads in the deli he opened in New York City in 1905. When Richard started selling his mayonnaise by the jar at the deli, the bottles flew out the door. Before long Hellmann's creamy mayonnaise dominated in the eastern United States, while another company, Best Foods, was having incredible sales success with mayonnaise west of the Rockies. In 1932 Best Foods bought Hellmann's, and today the two brands split the country: Best Foods is sold west of the Rockies and Hellmann's can be found to the east. Nowadays the two mayonnaise recipes are nearly identical, although some people claim that Best Foods mayonnaise is a little tangier.

    In this clone recipe you'll be creating an emulsion by whisking a stream of oil into a beaten egg yolk. The solution will begin to magically thicken and change color, and before you know it you'll be looking at a bowl of beautiful, off-white, fresh mayonnaise. I've found the best way to add the oil to the egg yolk a little bit at a time while whisking is to pour the oil into a plastic squirt bottle like the kind used for ketchup or mustard. This will allow you to whisk continuously with one hand while squirting oil with the other. You can also use a measuring cup with a spout and pour the oil in a thin stream.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.67. Votes: 76

    By the age of 12 John Heinz was peddling produce from his family's garden in post-Civil War Pittsburgh. By age 25, he and a friend launched Heinz & Noble to sell bottled horseradish in clear glass bottles that revealed its purity. Henry's pickling empire grew as he added jams, jellies, and condiments to the line, including ketchup, which was added in 1876. You'll still see the famous Heinz pickle logo on every product, and if you want a quick tip on how to get the thick stuff out of the bottle easily, don't pound on the backside like a maniac. Instead Heinz recommends a good smack to the embossed "57" found on the neck of every bottle. Today Heinz is the world's largest tomato processor, with the famous ketchup bottles sitting on a shelf somewhere in over half of U.S. households. But, if one day you find your house is all out, create a simple clone with a few common ingredients. You'll get a whole 12-ounce bottle worth of thick, tasty ketchup with this original secret recipe.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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