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Dips

Nice work agent! You just found 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 for less money than eating out. Todd's recipes are easy to follow and fun to make! See if Todd has hacked your favorite dips here. New recipes added every week.

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    Swiss Chalet is one of the biggest Canada-based restaurant chains with over 200 stores, and it’s the place our northern neighbors go when they want delicious rotisserie chicken and ribs. At one time there were a few Swiss Chalet restaurants in the U.S., but the last of those closed in 2010. So, if you to want to taste the food from Swiss Chalet and you live in the States, you’re out of luck. Unless you do a little food hacking.

    Fortunately, the Canadian chain makes a few of its products available to purchase outside of the restaurant, including the most sought-after recipe from the chain: the dipping sauce. The famous dipping sauce is used on the chain’s popular chicken, fries and rolls, and the instant version of the sauce comes in 36g envelopes, but even those are tough to find in the States. Luckily, I found some on eBay and got to work.

    An instant mix like this sauce powder is often tough to copy since many ingredients in the packet are hard to find in supermarkets. For this hack, though, I found Knorr tomato bouillon cubes to be incredibly useful. These cuboids of concentrated flavor contain many of the ingredients we need for a great clone, including tomato powder and chicken fat, both of which can be found in the original.

    After you pulverize the bouillon cube into powder, combine it with the other ingredients in a small bowl, and you’ve got an instant dry blend that can be converted into a flavorful sauce in minutes, just like the real thing.

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    Score: 3.33. Votes: 3

    If you're a big fan of onion rings from Burger King, you probably already know about the spicy dipping sauce offered from the world's number two burger chain (it's not always on the menu, and you usually have to request it). The creamy, mayo-based sauce seems to be inspired by the dipping sauce served with Outback's signature Bloomin Onion appetizer, since both sauces contain similar ingredients, among them horseradish and cayenne pepper. If you're giving the clone for Burger King Onion Rings a try, whip up some of this sauce and go for a dip. It's just as good with low-fat mayonnaise if you're into that. And the stuff works real well as a spread for burgers and sandwiches, or for dipping artichokes.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.79. Votes: 38

    Menu Description: "A creamy hot dip of artichokes, spinach and Parmesan with pasta chips."

    Just about every aspect of the Olive Garden restaurants was developed from consumer research conducted in a corporate think tank by the General Mills Corporation. Restaurant-goers were questioned about preferences, such as the type of food to be served, the appearance and atmosphere of the restaurant, even the color of the candleholders on each table. The large tables and the comfy chairs on rollers that you see at the Olive Garden restaurants came out of those vigorous research sessions.

    I'm not sure if this dish came from those sessions, but according to servers at the Olive Garden, the Hot Artichoke-Spinach Dip is one of the most requested appetizers on the menu. The restaurant serves the dip with chips made from fried pasta, but you can serve this version of the popular appetizer with just about any type of crackers, chips, or toasted Italian bread, like bruschetta.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Cream cheese, sour cream, and fresh herbs make a great dipping hack of this Melting Pot favorite for your fondue-cooked veggies.

    Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

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    It would be great to find a brand-name sauce that is a perfect match to the ginger plum sauce served at The Melting Pot, but after trying several popular brands, none of them was quite right. The sauce that came the closest is the one made by Lee Kum Kee, and I found that the best solution was to use that bottled sauce as a base and add a few other ingredients to transform it into a clone.

    You'll find that this sweet-and-sour sauce tastes delicious on your fondue-cooked shrimp and chicken. 

    Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

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    The Melting Pot sells this thick sauce by the bottle and uses it as a marinade for sirloin in several of the entrees. But there's no need to buy the bottle since you can now whip up an easy clone of your own at home with this new Top Secret Recipe.

    Use this tasty sauce for dipping fondue-cooked steak, chicken, and shrimp.

    Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

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    It's a simple formula, and a great sauce to have nearby when you're looking for a classic, great-tasting dip for your fondue-cooked shrimp and lobster. 

    Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

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    If you like curry, you'll love this sweet-and-sour yogurt-based curry sauce, sweetened with sugar and citrus juices, and kick-up with just a pinch of cayenne pepper. Use this for saucing up your fondue-cooked chicken and shrimp. And it's also pretty good on the vegetables.  

    Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

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    It only takes a little bit of port wine to perfectly flavor this great creamy gorgonzola dipping sauce, which tastes great on your fondue-cooked beef and vegetables.

    Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

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    Score: 5.00. Votes: 6

    You won't find freezers, can openers, or microwave ovens at this national Mexican food chain. Since 1990 Baja Fresh has been serving up great food, made fresh with each order. As you're waiting for your food to come out, that's when you hit up the salsa bar, where you'll find several varieties of delicious fresh salsa, from hot to mild, ready to be spooned into little tubs that you can take to your table or to your car. One of the most popular selections is called Salsa Baja—its medium spiciness, smoky flavor, and deep black color make the salsa unique and mysterious. That is, until now, since I've got a Top Secret formula for you right here. But the recipe wasn't as easy to create as I first thought. I figured the tomatoes would have to be extremely blackened over a hot grill, but I wasn't sure how to get them dark enough to turn the salsa black without the tomatoes getting all mushy and falling apart on the barbecue.

    So, I went back to Baja Fresh before they opened to peer through the window to see if I could catch some hot salsa production action. I waited and waited. After several hours as the lunch rush was beginning to wind down and no fresh salsa was in the pipeline, it was time for extreme measures to get things moving. I went in and ordered 30 tubs of Salsa Baja to go, and that did it. I ended up with a big bag filled with 2 gallons of salsa (thankfully they poured those 8-ounce portions into bigger bowls), and the restaurant went immediately into "salsa red alert" to replenished the now-dwindling salsa reserve. It was perfect. As I was grabbing my bag of salsa, a dude come out from the kitchen with a huge box of tomatoes and placed them all on the grill. I ordered a giant Diet Pepsi and parked myself at a close table to watch the process. That's when I discovered the secret. For super-charred tomatoes they start with firm, chilled tomatoes, that aren't too big or too ripe. I also found out that the tomatoes must start roasting on the grill with the stem-side down. The rest was simple...

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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