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Welcome. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host Todd Wilbur shows you how to duplicate the taste of iconic dishes and treats at home. Todd's recipes are easy to follow and fun to make. Search for recipes by category here. New recipes added every week.

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    Score: 4.93. Votes: 15

    Menu Description: "A house specialty full of baked potatoes and topped with Cheddar cheese, bacon and green onions."

    The thick-and-creamy texture and rich taste of Tony Roma's best-selling soup is duplicated with a little flour, some half-and-half, and most notably, instant mashed potatoes. Give yourself an hour to bake the potatoes and around 30 minutes to prepare the soup. Garnish each serving with shredded cheese, crumbled bacon and green onions, and then humbly await your due praise.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Menu Description: "Our flour tortilla is packed with sauteed chicken, sausage, bruschetta marinara, bacon and oozing with Monterey Jack cheese. We coat it with Parmesan, and pan-fry it to a crispy, golden brown, then drizzle it with balsamic glaze." 

    Italy meets Mexico in this new hit appetizer that combines a cheese-filled tortilla with ingredients you wouldn't usually find inside a quesadilla, including Friday's bruschetta marinara. Parmesan cheese is crusted on the outside of the tortilla, and the balsamic glaze drizzle is the perfect finishing touch. This is an awesome party dish appetizer since the whole recipe makes 4 quesadillas that can each be sliced into as many as 8 pieces.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.38. Votes: 8

    So good, and yet so easy. Now you can re-create this one at home by tossing a few ingredients into a saucepan. Try to find one of the large 32-ounce cartons of chicken broth from Swanson—there's four cups in there, so it's perfect for this recipe. One big head of broccoli should provide enough florets for you. Use only the florets and ditch the tough stems, but be sure to cut the florets into bite-size pieces before dropping them in.

    Grab your favorite T.G.I. Friday's recipes over here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.70. Votes: 174

    The Jack Daniels Grill Glaze is one of the most scrumptious sauces you will ever taste on just about any meat. Introduced in April of 1997, this glaze has become one of Friday's best-selling items. This versatile sweet-and-slightly-spicy sauce can be ordered on salmon (pictured here), baby back ribs, steak, chicken, pork chops—even on chicken wings. I was asked to clone the sauce for an appearance on the Oprah Winfrey Show and I wanted the clone to be a good one, so I persuaded a T.G.I. Friday's server to show me the list of ingredients on the box the sauce was shipped in. I jotted down the info and created this recipe using only those ingredients, which helped a lot in creating this tasty hack. Use it to top your favorite meat, but if you're grilling, be sure to apply the sauce late in the cooking process just before taking the meat off the flame, since the sauce has a lot of sugar in it and will quickly burn. And don't forget to serve extra on the side.

    Click here for more of my copycat recipes from T.G.I. Friday's.

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Score: 4.80. Votes: 5

    Celebrate life with clones for two of Friday's delicious new martinis: the super tasty Pomegranate Martini features Pama, the first pomegranate liqueur, and the Candy Apple Martini that tastes like a liquid caramel apple—really good stuff. As with any properly prepared martini, be sure to chill each glass by filling it with ice before making the drink, and shake everything up with much fury and enthusiasm before pouring.

    Think of all the fun you can have making more of your favorite drinks with these recipes.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.28. Votes: 18

    To copy Taco Bell's most famous burrito at home you first must assemble the meaty foundation of many of the chain's top-selling products: the spiced ground beef. Toss it and seven other tasty ingredients into a large flour tortilla and fold using the same technique as taught to new recruits to the chain. Add your favorite hot sauce for a bit of heat, or clone a Taco Bell hot sauce, such as the Taco Bell Fire Border Sauce with the clone recipe here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Mai Tai creator and restaurateur Victor Bergeron well-documented his original secret formula: His recipe from 1944 is a delicious blend of 17-year-old rum, lime juice, orange curacao, simple syrup and orgeat for a subtle flavoring of almond. When Vic's Tahitian friends sipped his new creation, they said "Mai Tai Roa Ae"—Tahitian for "out of this world, the best." So Vic named his drink "Mai Tai," and the rest is cocktail history.

    The recipe has changed throughout the years using younger rums and various fruit and citrus juice measurements—you can find these other versions of the Mai Tai posted around the Internet. There is even a Trader Vic's Mai Tai mixer available in some stores. But nowhere will you find a formula for the "World-Famous" $9.50 caramel-colored cocktail currently served at the 30 Trader Vic's restaurants that dot the globe. Why not? Because the secret ingredient in the current recipe is a concentrated syrup that is only available for commercial use at the restaurant chain. And that's the first formula we need to duplicate to get the exact flavors of the restaurant version into our home clone. I secured some of this "secret" concentrated mix, and figured out how to clone it using a super-sweet simple syrup solution plus orange and almond extracts. That's the first step. After that, add lime juice, lemon juice and dark rum, plus the syrup to a glass full of crushed ice; apply the proper garnishes; and you will have recreated two refreshing servings of one of the world's most famous cocktails.

    Craving more famous cocktail recipes? Click here to see if I hacked your favorite drinks.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 3.71. Votes: 7

    This is a simple recipe to clone the contents of the seasoning packet that bears the Taco Bell logo found in most grocery stores these days. You probably expect the seasoning mix to make meat that tastes exactly like the stuff you get at the big chain. Well, not exactly. It's more like the popular Lawry's taco seasoning mix, which still makes good spiced ground meat, and works great for a tasty bunch of tacos.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.88. Votes: 216

    Dave Thomas, Wendy's late founder, started serving this chili in 1969, the year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this Wendy's copycat chili recipe is a great version of the one served in the early 90s. Try topping it with some chopped onion and Cheddar cheese, just as you can request in the restaurant.

    Now, on to the Wendy's Hot Chili Seasoning copycat recipe.

    Source: Top Secret Recipes by Todd Wilbur.

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    Score: 3.40. Votes: 10

    Sales erupted at Taco Bell when the chain introduced the new Volcano Taco in September 2008. A red corn tortilla shell filled with standard taco ingredients including spiced ground beef, lettuce, and cheese, is topped with a super-spicy cheese-based secret ingredient called Lava Sauce that makes this product one of the chain's most successful new menu items. When the Volcano Taco was removed from stores three months after its launch, internet groups quickly formed demanding the product's hasty return. Those campaigns worked. The Volcano taco returned to stores as a permanent menu item, along with a new burrito that also features the Lava Sauce. But there's no need to go all the way to Taco Bell and beg for extra sauce if you want to spread the same spicy joy on your homemade Mexican-style creations. Get a box of Kraft Macaroni & Cheese and use the powdered cheese inside to whip up your own Lava Sauce clone. Cayenne pepper cranks the sauce up to 800 Scoville units of heat compared to Taco Bell's Fire Sauce at 500 Scoville units, which makes this the hottest stuff you can get at the chain. Now, with this secret formula, you can adjust the heat up or down to your preference just by playing with the amount of cayenne you add. You can also make the sauce lower in fat by using reduced-fat mayo.

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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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