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Entrees

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. See if Todd has hacked your favorite entrees here. New recipes added every week.

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    Score: 5.00. Votes: 4

    Menu Description: "A Pacific Northwest-inspired combination of fresh salmon and skewered jumbo shrimp, fire-grilled and topped with a maple and cherry glaze. Served over wild rice pilaf with fresh asparagus."

    Whenever a recipe calls for maple syrup, make sure you use the real deal and not the maple-flavored corn syrups that come in plastic squirt bottles, like Aunt Jemima and Log Cabin. Sure, authentic maple syrup is more expensive than the imitation stuff, and it must be refrigerated after opening, but true maple taste is worth the extra ka-ching. Real maple flavor dominates this sweet glaze, but you'll also notice a nice citrusy note and perfect soy saltiness—it all works really well with salmon and shrimp, and even chicken if you feel like it. Since Red Lobster's executive chef Michael LaDuke added this dish to the menu in July 2007, it's been a big winner for the seafood chain. Now you can add this winning taste to your own repertoire. The clone here is a super simple one, with only 6 ingredients for the glaze, including dried cherries which you should find near the raisins and dried cranberries in your market. You can make the sauce several days ahead of time if you like, and store it, covered, in the fridge until you bring home the perfect salmon fillets.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    When we cook at home, and want to clone the flavor of food like Taco Bell's, it takes no extra effort to make the meal significantly lower in fat than what you get at the restaurant. Why not give this recipe a go? You'll soon find out these tacos taste just like the soft tacos you get from the world's largest Mexican food chain, but with only one-quarter of the fat.

    Nutrition Facts

    Serving size–1 taco
    Total servings–5
    Calories per serving–170 (Original–225)
    Fat per serving–3g (Original–12g)

    Source: Top Secret Recipes Lite by Todd Wilbur. 

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    Tender Roast chicken was introduced in 1996 after KFC axed Rotisserie Gold, its short-lived, whole-roasted chicken product that was meant to compete with home meal replacement chains like Boston Market and Kenny Rogers Roasters. Although it's not fried, as are the other KFC chicken offerings, six ounces of Tender Roast still has approximately 7.6 grams of fat when the skin is left on. That's why we're going to strip it all off. But not so fast. We'll keep that skin on through most of the baking process, so that the meat stays nice and juicy. Then, once the skin is peeled away, we can sprinkle the tasty spice blend over the juicy chicken and let it finish baking.

    Click here to try more of my KFC copycat recipes. 

    Nutrition Facts
    Serving size–6 ounces
    Total servings–4
    Calories per serving–206 (Original–338)
    Fat per serving–7.6g (Original–17.4g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Despite the name this TSR reduced-fat version of one of Shoney's most popular country-style items is not fried. If it were, it surely wouldn't have nearly one-fourth the fat of the original, which you can order at any of the 900 restaurants in this mostly Southern U.S. chain. But you'll swear this version tastes like the original, because we still bread the steak, and then spray it with a light coating of cooking spray. Once it's baked, then broiled to a golden brown, the steak is smothered with low-fat gravy. Use these low-fat cooking tricks to make a country steak that's just as good as the fried version.

    Nutrition Facts

    Serving size–1 steak
    Total servings–4
    Calories per serving–260 (Original–563)
    Fat per serving–10g (Original–37g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    How's this for coincidence: both McDonald's and Taco Bell got their start in San Bernardino, California, in the early '50s. Glen Bell opened a hamburger and hot dog stand called Bell's Drive-In, while the McDonald brothers, Dick and Mac, were just around the corner with their golden arches and speedy drive-up service. "The appearance of another hamburger stand worried me then," says Glen. "I just didn't think there was enough room in town for both of us." Turns out there was enough room—for a while.

    In 1962 Glen decided that it was time to offer an alternative to the hamburger stands that were saturating the area, so he opened the first Taco Bell and changed his menu to Mexican food.

    Ten years and hundreds of new taco Bell openings later, the Burrito Supreme hit the menu and became an instant hit. By making this reduced-fat clone version at home, we can knock the fat down to less than one-fifth of the original.

    Nutrition Facts
    Serving size–1 burrito
    Total servings–4
    Calories per serving–325 (Original–503)
    Fat per serving–4g (Original–22g)

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

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    This quartet of chicken sliders made with dinner rolls has been on the theme eatery's menu since the first restaurant opened back in 1994. It was called Tortuga Tidbits back then, but as a restaurant spokesperson explains, "No one knew what a Tortuga Tidbit was...neither did we. So last year we changed the name to make it more descriptive of the menu item."

    For this low-fat conversion, we'll need to use the Top Secret Recipes hack of Rainforest Cafe Reggae Beat spice blend. The recipe is designed to make a rather unusual yield total of three sandwiches, since the dinner rolls come in packages of twelve.

    Nutrition Facts
    Serving size–1 4-roll sandwich
    Total servings–3
    Calories per serving–768 (Original–863)
    Fat per serving–14g (Original–27g)

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

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    Score: 5.00. Votes: 1

    Andrew J. C. Cherng lived in China, Taiwan, and Japan before he came to the United States to study mathematics at Baker University. After graduation in 1973, Andrew used his extensive education and business savvy to open an Asian restaurant in Pasadena with his father; Master Chef Ming Tsai Cherng. Southern Californians went crazy for Andrew's Panda Inn and its cutting-edge menu that blended the styles of Szechwan and Mandarin cooking.

    Today the chain—now called Panda Express—includes more than 320 units in thirty-two states and is famous for the addictive fried chicken dish with the tangy orange sauce. We can re-create this dish using a baking technique to avoid the fat that's unavoidable when frying.

    Nutrition Facts
    Serving size–1 sliced chicken breast
    Total servings–4
    Calories per serving–400 (Original–580)
    Fat per serving–12g (Original–30g)

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

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    This item has been a huge best-seller since it was first added to Applebee's menu in 1993 as promotional summer chow. The original version of this chicken dish is topped with an oil-based Mexi-ranch dressing, plus a melted cheddar and Monterey Jack cheese blend, making it every shade of tasty, yet brutal on the midriff. This lighter version of the original recipe cuts the fat in half. You'll need only a small amount of tequila to make this taste like the original—we're not making a margarita here! I learned the hard way that if you add more than the seemingly minuscule 1/4 teaspoon of tequila to your chicken, it'll taste like it just got back from a bachelor party in Tijuana. 

    Nutrition Facts
    Serving size–1 entree
    Total servings–4
    Calories per serving–495 (Original–580)
    Fat per serving–15g (Original–30g)

    Source: Low Fat Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 2

    This young chain of Mexican-style chicken outlets has had much success with its formula since the first store opened in the U.S. in 1980. Your order of chicken comes straight off of an open-flame grill, where it has been slowly roasting for around 45 minutes. The chicken is grilled whole, butterfly-style, and before it’s boxed up for carry-out, cooks take a sharp hatchet to it in dramatic fashion. A couple of whacks and you’re on your way with several pieces of very tasty and tender double-marinated chicken. 

    For this recipe, instead of butter-flying the whole chicken, we will prepare precut pieces. Then, to save on fat grams, as soon as it’s cooked, we’ll remove the skin. At the restaurant you’re served flour or corn tortillas to wrap around the chicken that you strip from the bone.

    Nutrition Facts
    Serving size–2 pieces
    Total servings–2
    Calories per serving–220 (Original–270)
    Fat per serving–8.5g (Original–14.5g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Menu Description: "A huge, savory 16 oz. bone-in U.S.D.A choice steak prepared with a smoky marinade and fire-grilled. Smothered with sauteed mushrooms, roasted red peppers and real smoked bacon."

    "Come in for dinner and I'll do the dishes," Stuart Anderson used to promise in television ads. Stuart had a down-home appeal that worked wonders for his chain. Stuart was a rancher who raised a small number of cattle, Clydesdales, and sheep for many years, and was known for his casual, laid-back approach to just about everything. When he opened the first restaurant he built it on a "ranch-to-restaurant" philosophy, meaning that he could supply the fresh beef from his own small ranch, or at least imply that was the case. But as the dinner house's popularity exploded over the years, larger suppliers had to help supply the beef to the growing chain. Still, the fable lived on, and it worked very well for the restaurant. Even with more than one hundred stores in the chain, customers continued to believe they were getting home-grown steaks picked by Stuart himself.

    Now you can hand pick your own T-bone steaks when you make this hack recipe for steak in a smoky marinade that clones the Stuart Anderson's Black Angus favorite. The recipe here is for T-bone steaks, but you can use the marinade and topping on any cut of beef. If you can, plan on marinating the steaks overnight for the best flavor.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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