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    Score: 5.00. Votes: 1

    Menu Description: "Two cheeses, bacon, tomatoes, onion, jalapenos grilled between tortillas with guacamole, sour cream and salsa."

    When Bill and T.J. Palmer opened their first restaurant in Atlanta, Georgia, in 1980, they realized their dream of building a full-service, reasonably-priced restaurant in a neighborhood setting. They called their first place T.J. Applebee's Edibles and Elixirs, and soon began franchising the concept. In 1988 some franchisees bought the rights to the name and changed it to Applebee's Neighborhood Grill and Bar. By that time, there were over 650 outlets, making Applebee's one of the fastest-growing restaurant chains in the world.

    According to waiters at the restaurant, the easy-to-make and slightly spicy quesadillas are one of the most popular appetizers on the Applebee's menu. The recipe calls for 10-inch or "burrito-size" flour tortillas, which can be found in most supermarkets, but any size can be used in a pinch. Look for the jalapeno "nacho slices" in the ethnic or Mexican food section of the supermarket. You'll find these in jars or cans. 

    Find more of your favorite Applebee's copycat recipes here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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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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    Score: 5.00. Votes: 1

    Menu Description: "Parmesan: Thin crusty strips of pizza dough topped with herbs and melted Italian cheese, served with marinara sauce. Loaded: Add Italian sausage and pepperoni."

    Each Applebee's makes an effort to decorate the inside of the restaurant with pictures and memorabilia from the neighborhood in which it is located. You'll see photographs of local heroes and students, license plates, banners, old souvenirs, trinkets, and antiques-all representing area history. Take a look around the walls of the next Applebee's you visit. Maybe you can find something you lost several years ago.

    Meanwhile, here's a find: pizza sticks that are made from dough that is proofed, fried, and then broiled. The frying adds a unique flavor and texture to the dough that you won't get with traditional pizza. I've designed this Applebee's pizza sticks copycat recipe to use the premade dough that comes in tubes. You know, like the stuff from that dough boy. But you can make this with any dough recipe you like. Just roll the dough into a 10x15-inch rectangle before slicing.

    These appetizers can be made either in the Parmesan version without meat, or "loaded" with sausage and pepperoni. This recipe yields a lot, so it makes good party food.

    Speaking of party food, you can check out more of my copycat appetizers here

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    The secret to cloning this chicken chain's popular carrot raisin salad lies in proper carrot shredding technique. A standard shredder, like the type you might use to shred a hunk of cheddar cheese, creates a coarse shred that makes the salad taste much too "carroty." Instead, find yourself the type of fine shredder that is often used for Parmesan cheese. Sure, it'll take a little more elbow grease to reduce 5 or 6 carrots to ultra thin strips, but I guarantee you'll end up with a superior finished product that will help you forget all about the extra effort.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Menu Description: "Topped with sour cream, salsa, avocado and salsa verde."

    Nestled between slick full-page ads on page 7 of the huge 17-page spiral-bound menu from The Cheesecake Factory, is a long list of fabulous appetizers that includes this Southwestern-style crowd pleaser. Hand-formed tamale cakes are arranged on fresh salsa verde, topped with sour cream and creamy Southwestern sauce, with a fresh avocado and cilantro garnish. It's happiness on a plate. And, while the ingredients listed below may seem intimidating at first, the three sauces are very simple to make, and your crew will no doubt be impressed with the results. The flavors in the sauces develop after sitting for a bit so you can prepare them all in advance and let them chill in the fridge until chow time. If you get anything short of a standing ovation for this dish, coax out the kudos by waving the pages of this recipe in front of everyone while wiping your brow. Sometimes you have to milk it.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 2

    The difference between the "deluxe" version of Kraft's Macaroni & Cheese Dinner and the original is the cheese. The deluxe dinner has an envelope of cheese sauce, while the original dinner, introduced to the nation back in 1937, comes with powdered cheese. The original Kraft Macaroni & Cheese Dinner is the most popular packaged dinner product around, and one of the top six best-selling of all dry goods sold in supermarkets—probably because it only takes about 7 minutes to prepare, and a box costs just 70 cents. And who doesn't like macaroni and cheese? But it's the deluxe version—the more expensive version—with its pouch of gooey, yellow cheese sauce, that Kraft  reformulated as a reduced-fat product in 1997. The new version boasts 50 percent less fat and 10 percent fewer calories than the deluxe original, and tastes just as good. So here's a simple clone that requires you to get your hands on Cheez Whiz Light, reduced-fat Cheddar cheese, and elbow macaroni. 

    Nutrition Facts 
    Serving size–1 cup 
    Total servings–4 
    Calories per serving–290 
    Fat per serving–5g

    Source: Top Secret Recipes Lite by Todd Wilbur. 

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    By the end of 1997, there were 1,166 Boston Market outlets in 38 states. It took only ten years for the company to reach this number of units—pretty impressive growth. The cinnamon apple side dish has been on the menu since the company opened the doors to its first outlet. The dish from the chain is fairly low in fat—only 4.5 grams of fat per serving—but there is apparently some butter or oil in there. Using the right cooking techniques and some Butter Buds, we can easily take that fat all the way down to zippo, while still getting all of the same great flavors. 

    Want more Boston Market? Click here to see if I hacked your favorites. 

    Nutritional Facts
    Serving size–1/2 cup 
    Total servings–4 
    Calories per serving–177 (Original–250)
    Fat per serving–0g (Original–4.5g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Led by CEO Leonard Rawls, the Hardee's Company opened its first hamburger restaurant in 1961 at the corner of Church Street and Falls Road in Rocky Mount, North Carolina. Hardee's has grown steadily through the years, with a number of well-planned acquisitions: first, the purchase of the 200-unit Sandy's chain in 1972, then the buyout of the 650-unit Burger Chef chain in 1983. The company's latest acquisition was the 1990 buyout of the 648 Roy Rogers restaurants. This latest purchase made Hardee's the third largest hamburger chain in the world, just behind McDonald's and Burger King. With that acquisition, the company claimed to be operating close to 3,800 restaurants in forty-one states and nine foreign countries. 

    Hardee's was the first major hamburger chain to switch to all-vegetable oil to cook its fried products. One of those products is french fries, the most popular item on the Hardee's menu.

    Source: Top Secret Recipes by Todd Wilbur.

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    This is a simple little recipe that is healthy and delicious. Along with your chicken order from this fast-growing West Coast chain, comes your choice of side orders. Pinto beans is the most popular choice. But the real thing has some fat that you won't need to include in this light version. And this recipe will give you pintos that taste just like the original, along with a little heat from finely minced jalapeno peppers. Spoon some of these beans into a tortilla along with chicken. Or maybe just serve them on the side.

    Nutrition Facts
    Serving size–1/2 cup
    Total servings–4
    Calories per serving–96 (Original–145)
    Fat per serving–0g (Original–3g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Score: 3.50. Votes: 2

    Here's a hack for a dish served with your chicken from El Pollo Loco. We cut the fat in this version, but still get Spanish rice that still has all of the flavor of the original side. Be sure to use converted rice, and not the instant stuff. 

    Nutrition Facts
    Serving size–3/4 cup
    Total servings–4
    Calories per serving–187 (Original–155)
    Fat per serving–0g (Original–4g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

Items: 110 of 120, per page

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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