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    Score: 5.00. Votes: 1

    Here's a clone recipe that gets one very important ingredient from another packaged product. The powdered cheese included in the Kraft instant macaroni & cheese kits flavors this homegrown version of the popular bright orange crackers. You'll need a can of Kraft Macaroni & Cheese cheese topping or two boxes of the most inexpensive instant variety of macaroni & cheese—you know, the kind with the cheese powder. Two boxes will give you enough cheese to make 300 crackers. As for the macaroni left over in the box, just use that for another recipe requiring elbow macaroni.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 2

    Menu Description: "Seasoned beef, refried beans and cheese." 

    Marno McDermott was a successful Minneapolis restaurateur, opening a chain of Mexican restaurants in the seventies called Zapata's against the advice of skeptics who said he would never be able to sell Mexican food to the large population of Scandinavians in the area. Marno proved them wrong then, and once again in 1976, when he partnered with Max McGee, a former Green Bay Packer football player, to open the first Chi-Chi's in Richfield, Minnesota. The restaurant was built inside a deserted Kroger grocery store and became instantly famous for the intensely flavored and larger-than-usual portions of food. To keep volume high, Chi-Chi's designed a custom computer-driven system that clocks every aspect of service from the time each server enters an order to when the order is placed in front of the customers. Special attention was given to the design of the menu items as well, with each dish taking no more than nine minutes to prepare, even during the rush hours. 

    At the restaurant you can order the Nachos Grande with beef, chicken, seafood or a combination. This recipe will show you how to make the beef and chicken versions.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 3.00. Votes: 2

    Menu Description: "Our specialty! French Vanilla ice cream with a crunchy, crispy cinnamon coating. Served with your choice of honey, chocolate or strawberry topping."

    Cooks at Chi-Chi's chain of Mexican restaurants are instructed to not memorize recipes for the dishes they make. Management says each chef is required to consult the company cookbooks every time they whip up a meal, so that each dish tastes exactly the same in every Chi-Chi's any time of the day. Perhaps it's that practice that has made Chi-Chi's the largest Mexican restaurant chain in the country. 

    This crispy-coated ice cream sundae is not exactly fried as you may expect by the name. The scoop of vanilla ice cream is actually rolled in cornflake crumbs that have been flavored with sugar and cinnamon, giving it the appearance and texture of being fried. It's a simple idea that tastes just great, and is well worth the try. Chi-Chi's calls this their "specialty" and claims it's the most requested dessert item on the menu.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: "Crisp, lightly fried carrots, choice of two dips."

    In 1992, Steven Spielberg organized a search for a hoagie sandwich like those he remembered from his childhood in Phoenix, Arizona. The famed director sent his assistants out to search L.A. for the perfect submarine sandwich, and from the 20 sandwiches brought back to him, not one passed the test. Former chairman of Walt Disney Studios and close friend Jeffrey Katzenberg was in on the taste test that day and agreed that most of the sandwiches were either too soggy or too leathery. The two began tossing around the idea of opening their own restaurant to reinvent the submarine sandwich with fresh baked bread and unique combinations of ingredient—like what Spago's and California Pizza Kitchen were doing with pizza. Partnered with Mark and Larry Levy of Levy Restaurants, the two movie moguls tasted over 100 sandwich recipes before finding two dozen they liked. A year of planning went by to build a deep-sea theme around the recipes, and in 1994, the first Dive! restaurant opened in L.A.

    In addition to the gourmet sandwiches on the menu, Dive! features pastas, salads, burgers, and delicious appetizers like carrot chips complete with your choice of dipping sauces. Because the carrots need to be sliced no thicker than 1/16 inch, you'll probably have to use a thin-slicing machine such as a mandoline for this recipe. I tried slicing the carrots by hand, but it's practically impossible to get the carrots a uniform thickness without using a gadget.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    At one time the ice cream in this popular dessert was actually fried. A scoop of ice cream was rolled in breading, then refrozen. Just before serving, the ice cream would be flash-fried in oil for a few seconds, and then served immediately, still frozen in the middle. Considering that the nonfried version served at the restaurant chain still has around 34 grams of fat per serving, we can assume the fried version would weigh in with even more.

    Now we're going to take those grams down even further—by an amazing 80 percent! We'll do that by using fat-free ice cream and fat-free flour tortillas. We'll also cut way down on the fat by spraying the tortillas with a light coating of cooking spray and then baking them, rather than using the traditional frying method. Use a light touch on that whipped cream can, and you've got a very low-fat dessert that just has to be experienced.

    Nutrition Facts
    Serving size–1 dessert
    Total servings–2
    Calories per serving–371 (Original–611)
    Fat per serving–7g (Original–34g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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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.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    How sinfully delicious are these cinnamon rolls? Their intoxicating aroma wafts through shopping malls and airports all over America, and at one time or another you've probably been a victim of that irresistible and gooey, doughy spiral of delight. But what if you could still get that marvelous Cinnabon taste with better than an 80 percent reduction in fat? Not possible, you say? Get out the rolling pin and prepare for an amazing reduced-fat conversion of American's favorite mall food.

    Nutrition Facts
    Serving size–1 roll
    Total servings–12
    Calories per serving–370 (Original–730)
    Fat per serving–4g (Original–24g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Score: 5.00. Votes: 1

    It's the Rice Krispies Treat for chocolate lovers. By replacing regular Rice Krispies with Kellogg's Cocoa Krispies, then adding a bit of cocoa to the recipe, we can clone the exact flavor of the product you otherwise have to buy in boxes. This recipe makes 16 of the crispy brown bars, or the equivalent of two boxes of the real thing.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.33. Votes: 3

    Here's a clone recipe for a favorite East Coast treat that could even fool Rosie O'Donnell. The snack food-loving talk show hostess professed her love for these tasty Drake's goodies on her daytime show. And who could blame her? It's hard not to relish the smooth, fluffy filling between two tender devil's food cake fingers. I'll take a Devil Dog over a Twinkie any day of the week. For this clone recipe, we'll make the cakes from scratch. This will create a cake similar to the original. You may also use a devil's food cake mix rather than the scratch recipe here. Just make the filling with the recipe below and assemble your cakes the same way.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.00. Votes: 3

    "Biscotti" is Italian for "twice baked." The dough is first baked as one giant rectangular cookie loaf, then the loaf is removed from the oven while it's still soft, and it's sliced. These slices are arranged on a baking sheet and cooked once again until crispy. That's how the cookies get their thin profile and crunchiness that makes them the perfect coffee-dunking pastry. These homemade biscotti cookies are actually best the next day after they completely dry out, as long as you live in a dry climate. If your weather is more humid, be sure to seal up the cookies in a tight container after they cool so that they stay crunchy.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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