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- Cadbury Creme Egg
Cadbury Creme Egg
Each spring Cadbury candy machines whip out 66,000 of these cool candies every hour. And now, because of the success of these chocolates with the orange, yolk-colored center, other candy companies have come out with their own milk chocolate eggs. Some are filled with Snickers or Milky Way centers, while others contain peanut butter, coconut, caramel, or the same type of fondant center as the original—right down to the colors.
Still, nothing compares to these original eggs that are sold only once a year, for the Easter holiday. And now you can enjoy your own version at home anytime you like. With my Cadbury crème egg recipe below, the final shape of your candy will be more like half eggs, but the flavor will be full-on Cadbury.
Want to copy more of your favorite candy at home? See if I hacked your favorites here.
Source: Even More Top Secret Recipes by Todd Wilbur.
Update 4/11/17: I recently discovered that freezing the very sticky fondant center—rather than refrigerating it—makes it easier to work with. I made the adjustments in the recipe below.
- 1/2 cup light corn syrup
- 1/4 cup butter, softened
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Annual TSR Club (Best Deal!)Read more
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Includes eight (8) 79¢ recipes of your choice each month!
Texas Roadhouse RollsRead more
I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow.
Discovering the secret to making rolls at home that taste as good as Texas Roadhouse Rolls involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.
Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.
This recipe was our #1 most popular in 2019. Check out the other four most unlocked recipes for the year: KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).
Panda Express Fried RiceRead more
A popular staple of any Chinese chain is fried rice, so it better be good, and the version served at Panda Express most certainly is. Here's my easy Panda Express Fried Rice recipe for when you need a stress-free, low-cost side for your entrées. But I do suggest that you cook the white rice several hours or even a day or two before you plan to make the finished dish. I found that the cooked rice called for in this recipe works best when it's cold.
As for a shortcut, bagged frozen peas and carrots will save you from the hassle of petite-dicing carrots since the carrots in those bags are the perfect size to produce an identical clone. And they're already cooked.
This recipe was our #3 most popular in 2021. Check out the other four most unlocked recipes for the year: Panda Express Chow Mein (#1), Qdoba 3-Cheese Queso (#2), Outback Baked Potato Soup (#4), Chipotle Carne Asada (#5).
King's Hawaiian Original Hawaiian Sweet RollsRead more
A recipe for Portuguese sweet bread inspired the soft rolls that became a big hit at Robert Tiara's Bakery & Restaurant in Honolulu, Hawaii in the 1950s. It wasn’t long before Robert changed the name of his thriving business to King’s Hawaiian, and in 1977 the company opened its first bakery on the mainland, in Torrance, California, to make the now-famous island sweet rolls sold in stores across the U.S.
King’s Hawaiian Rolls are similar to Texas Roadhouse Rolls in that they are both pillowy, sweet white rolls, so it made sense to dig out my Texas Roadhouse Rolls clone recipe and use it as a starting point. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color. And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original King's Hawaiian Rolls, but with clean ingredients, and without the dough conditioners found in the packaged rolls.
Use my King's Hawaiian Sweet Rolls recipe for sandwiches, sliders, or simply warmed up and slathered with soft European butter.
This recipe was our #3 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).
Auntie Anne's PretzelsRead more
The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet.
Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in my secret underground laboratory, I've created a better Auntie Anne's copycat recipe with a superior way to re-create the delicious mall treats at home. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions.
Find more of my copycat recipes for famous muffins, bagels, and rolls here.
Source: Even More Top Secret Recipes by Todd Wilbur.
Try my improved version in Top Secret Recipes Step-by-Step.
Cinnabon Cinnamon RollsRead more
In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.
Make delicious homemade Cinnabon Cinnamon Rolls at home with my recipe below, or try my improved recipe here, which I perfected with the help of Cinnabon HQ.
Source: More Top Secret Recipes by Todd Wilbur.
Olive Garden Lasagna ClassicoRead more
Crafting an Olive Garden’s signature Lasagna Classico recipe became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original.
I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in every slice.
This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version.
This recipe was our #2 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).
Panda Express Chow MeinRead more
I got lucky on the day I picked up a box of chow mein from this huge Chinese chain because they had just run out. This meant that I could watch from the sidelines as they whipped up a fresh batch in a giant wok over a high flame in the completely visible kitchen, and I was able to take plenty of mental notes. The whole dish took just a few minutes for the enthusiastic chef to prepare, and before I knew it I was out the door with a huge box of hot chow mein ready for hacking.
Just like the real Panda Express Chow Mein, the beauty in this re-creation is its simplicity. There are only seven ingredients, and the prep work is low-impact. I used dry chow mein noodles (also called Chinese stir fry noodles) which are easy to find and cheap, and dark soy sauce to get that great caramel color. And if you don’t have a wok for this, a large skillet with sloped sides for tossing will work just fine.
This recipe was our #1 most popular in 2021. Check out the other four most unlocked recipes for the year: Qdoba 3-Cheese Queso (#2), Panda Express Fried Rice (#3), Outback Baked Potato Soup (#4), Chipotle Carne Asada (#5).
You might also like my #1 recipe of 2020, Rao's Homemade Marinara Sauce.
Rao's Homemade Marinara SauceRead more
Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.
If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the Rao's Marinara sauce for yourself using this new and very easy recipe.
The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.
After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.
This recipe was our #1 most popular in 2020. Check out the other four most unlocked recipes for the year: Olive Garden Lasagna Classico (#2), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).
You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.
KFC Extra Crispy Fried Chicken (Improved)Read more
To get their Extra Crispy Chicken so crispy, KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy original recipe fried chicken that’s breaded just once and pressure fried.
As with my KFC Original Fried Chicken recipe, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep-fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I’m specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.
On my CMT show Top Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for KFC Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.
I first published my KFC Extra Crispy Fried Chicken recipe in Even More Top Secret Recipes, but recently applied some newly acquired secrets and tips to make this much-improved recipe of one of the most familiar fried chicken recipes in the world.
My KFC Extra Crispy Fried Chicken recipe below was our #2 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).
Pei Wei Wei Better Orange ChickenRead more
This 220-unit downscaled version of P.F. Chang’s China Bistro targets the lunch crowd with a smaller menu that features bento boxes, bowls, and small plates. Obviously, a clone is needed for this one, stat.
The name “Wei Better Orange Chicken” is a competitive callout to Panda Express's signature orange chicken, which is made with pre-breaded and frozen chicken. Pei Wei claims its orange chicken is prepared each day from scratch with chicken that is never frozen, so we’ll craft our clone the same way. But rather than assemble the dish in a wok over a high-flame fast stove like they do at the restaurant, we’ll prepare the sauce and chicken separately, then toss them with fresh orange wedges just before serving.
By the way, Pei Wei Better Orange Chicken goes very well with white or brown rice, so don’t forget to make some.
This recipe was our #4 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Chipotle Mexican Grill Carnitas (#5).
Qdoba 3-Cheese QuesoRead more
There are many acceptable ways to formulate good queso, but to make this specific queso the ingredients must be correct, and most copycat recipes seem to get it wrong. A few recipes get one of the peppers and two of the cheeses right, but pretty much every recipe out there is a bit of a mess that I will now save you from.
Quesos can be made with a variety of cheeses that include queso fresco, asadero, and Muenster, but this particular queso includes a cheese you probably didn’t expect: Swiss. That cheese is slow to melt, so we’ll shred it first, along with the Jack. And you won't need to gum up the queso with flour or cornstarch by making a roux because the white American cheese in the mix contains sodium citrate or sodium phosphate—additives that help the cheese melt smoothly and stay that way.
Authors of recipes that call for tomatoes in this dish haven’t looked closely. Those are red bell peppers and they are roasted, peeled, and seeded along with the poblano and jalapeños before they are diced and added to the cheese sauce. The sauce cooks on low heat, never bubbling, so that it stays smooth and creamy.
When done, your queso might seem thin in the pan, but it will thicken as it cools to a perfect consistency for dipping tortilla chips, or as a topping for tacos and burrito bowls.
My Qdoba 3-cheese queso recipe was our #2 most popular in 2021. Check out the other four most unlocked recipes for the year: Panda Express Chow Mein (#1), Panda Express Fried Rice (#3), Outback Baked Potato Soup (#4), Chipotle Carne Asada (#5).
Girl Scout Cookies Thin MintsRead more
If those cute little cookie peddlers aren't posted outside the market, it may be tough to get your hands on these thin mint cookies—the most popular cookies sold by the Girl Scouts every spring. One out of every four boxes of cookies sold by the girls is Thin Mints.
My Girl Scout cookie thin mint recipe uses an improved version of the chocolate wafers created for my Oreo cookie clone in the second TSR book, More Top Secret Recipes. That recipe creates 108 cookie wafers, so when you're done dipping, you'll have the equivalent of three boxes of the Girl Scout Cookies favorite. That's why you bought those extra cookie sheets, right? You could, of course, reduce this recipe by baking only one-third of the cookie dough for the wafers and then reducing the coating ingredients by one-third, giving you a total of 36 cookies. But that may not be enough to last you until next spring.
Click here for more of your favorite Girl Scout Cookies.
Source: Even More Top Secret Recipes by Todd Wilbur.
Update 11/16/17: You can make an even better clone using a chocolate product that wasn't available when I created this recipe. Rather than using the semi-sweet chocolate chips combined with shortening and peppermint for coating the cookies, use Ghirardelli Dark Melting Wafers. You will need 2 10-ounce bags of the chips, mixed with 1/2 teaspoon of peppermint extract (and no shortening). Melt the chocolate the same way, and dip the cookies as instructed.
Chipotle CarnitasRead more
Braised and shredded pork shoulder is a staple of Mexican cuisine that Chipotle prepares with a simple blend of flavors, and a surprising ingredient you may not have expected: juniper berries. Once you track those down (they’re easy to find online), the berries are combined with thyme and bay leaves in a braising liquid that will transform your own pork roast into an easily shreddable thing of beauty in under 3 hours. Then you can use your Chipotle carnitas clone on tacos, in burritos, or in a bowl over rice and beans just like they do in the restaurant.
When picking your pork roast, try to find one without too much fat. If your roast has a thick cap of fat on it, trim off the excess. You want some fat in your braising liquid, but if the cap of fat is too thick, it may not fully render down and you’ll get chunks of fat in the shred.
It’s often assumed that the pork butt is from the rear end of the pig, even though cuts from the back region already have a name: ham. The pork butt, also known as a Boston butt, is cut from the other end, the upper shoulder of the pig. It’s called a “butt” because in pre-Revolutionary War New England the roasts were stored and transported in barrels called “butts”, and the confusing name stuck.
This recipe was our #5 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Pei Wei Better Orange Chicken (#4).
Jolly Rancher Hard CandyRead more
The name Jolly Rancher has a friendly Western sound to it, and that’s why Bill Harmsen picked the name for his Golden, Colorado confection company in 1949. Bill sold chocolate and ice cream, but it was his hard candies that got the most attention, and that’s where Bill focused his efforts and grew his business.
The first Jolly Rancher hard candies came in just three flavors: apple, grape, and cinnamon. Eventually they added more flavors including cherry, orange, lemon, grape, peach, and blue raspberry. But today the main flavors have been cut to just five: cherry, watermelon, apple, grape, and blue raspberry. I’ve included clone recipes here for four of them: grape, cherry, watermelon, and green apple.
The flavors are all sour, thanks to malic acid, a very tart natural ingredient often used to make sour candies. If you can’t find malic acid, you can duplicate the sour taste with easier-to-find citric acid. I found some at Walmart.
You’ll also need super-strength flavoring from LorAnn in whichever flavors you chose to make. This is the most popular baking/candy flavoring brand, and you can find it online or in craft stores like Michael’s. Each small bottle is 1 dram, which is just under 1 teaspoon, and you’ll need one of those for each flavor.
Regardless of which flavors you choose to make, the base candy recipe will be the same. The hard candy is formed by bringing the sugar solution up to the “hard crack” stage, or the stage where the candy becomes hard and brittle when cool. You must get the candy to exactly 300 degrees F, and for that, you’ll need a candy thermometer.
The thermometer is essential here and will help you determine when to add the coloring, when to remove the candy from the heat, and when to add the malic or citric acid. If you cook the candy too long, it will begin to caramelize and darken and won't taste right. If you add the acid before the candy cools to 265 degrees F, it will burn and turn bitter. If you add it too late, it may be hard to mix.
My Jolly Rancher recipe makes over 60 hard candies. When cool, crack the candies apart along their score lines, wrap them up in 4x4-inch cellophane candy wrappers, and you should have more than enough hacked homemade hard candies to fill a candy bowl.
Outback Steakhouse Baked Potato SoupRead more
Menu Description: “Creamy potato soup topped with melted cheese, bacon, and green onions.”
It’s not called baked potato soup because the potatoes in it are baked. It’s called baked potato soup because it’s topped with shredded cheese, bacon, and green onion, and it tastes like a loaded baked potato. Other hacky hacks for this recipe miss that point and add over an hour to the preparation process by preheating an oven and baking the potatoes, all while hungry stomachs are growling on the sidelines. My version skips that part by adding the raw potatoes directly into the pot with the other ingredients, where they cook in 20 minutes, and the soup is ready to eat in less time than other recipes take just to get the potatoes done.
Also, other clones add way too much flour to thicken the soup—¾ cup! Sure, flour is good at thickening, but it doesn’t add any flavor, so I found a better way. I ended up using just a little flour to make the roux, then later thickening the soup mostly with dehydrated potato flakes, which are used to make quick mashed potatoes. The flakes not only do a great job of thickening the soup, but they also add more delicious potato flavor to the pot, just like the real Outback Baked Potato Soup.
Top your finished soup with shredded cheese, crumbled bacon, and green onion, and every spoonful will taste like a fully decked-out baked potato.
This recipe was our #4 most popular in 2021. Check out the other four most unlocked recipes for the year: Panda Express Chow Mein (#1), Qdoba 3-Cheese Queso (#2), Panda Express Fried Rice (#3), Chipotle Carne Asada (#5).
Jack Link's Original Beef JerkyRead more
Using his grandfather’s old recipes for sausage and smoked meats, Jack Link created his first kippered beef sticks in Wisconsin in 1986, and they quickly became a popular snack throughout the state. But that wasn’t enough for Jack, so he invested in a packaging machine to expand into other markets, and eventually—with the help of a successful Sasquatch-themed marketing campaign—Jack Link’s became the #1 jerky brand in the country.
Beef jerky is usually made in a dehydrator designed to circulate air around the food at a low temperature. The temperature for drying beef jerky in a dehydrator is typically 130 to 140 degrees, which is a lower temperature than you can reach with a conventional home oven. But that doesn’t mean we can’t use our home oven to make a perfectly acceptable beef jerky hack that tastes like Jack’s. And even though Jack uses a smoker for his beef jerky, you won’t need one to give your jerky a similar smoky flavor.
The pineapple juice in the marinade is an important part of the taste, but its primary contribution is a unique enzyme that helps break down the proteins in the tough cut of meat to tenderize it. Soy sauce and beef bouillon contribute to the umami savoriness of the jerky, and liquid hickory smoke is used in my Jack Link's Original Beef Jerky recipe as a quick way to add the smoky flavor.
The marinating takes 24 hours and the oven drying takes between 6 to 8 hours, so get the sliced beef into the bath in the morning, and you’ll be munching on homemade Jack Link's beef jerky by dinnertime the next day. And to help you out, I'm including step photos.
Find more cool recipes for your favorite snacks here.
Bush's Country Style Baked BeansRead more
In the Bush’s Beans commercials, Duke, the family golden retriever, wants to sell the secret family recipe, but the Bush family always stops him. The dog is based on the Bush family’s real-life golden retriever, and the campaign, which began in 1995, made Bush’s the big dog of the canned baked beans market practically overnight. Their confidential baked beans formula is considered one of the top 10 biggest recipe secrets in the U.S.
Bush Brothers & Company had been canning a variety of fruits and vegetables for over 60 years when, in 1969, the company created canned baked beans using a cherished recipe from a family matriarch. Sales jumped from 10 thousand cases in the first year to over 100 thousand cases in 1970. And just one year later sales hit a million cases. Today Bush’s makes over 80 percent of the canned baked beans sold in the U.S., and the secret family recipe remains a top food secret, despite Duke’s attempts. A replica of the original recipe book—without the original recipe in it (drat!)—is on display at the company's visitor center in Chestnut Hill, Tennessee.
I chose to hack the “Country Style” version of Bush’s Beans because I don’t think the Original flavor has enough, uh, flavor. Country Style is similar to Original, but richer, with more brown sugar. My recipe for Bush's Country Style baked beans starts by soaking dry small white beans in a brine overnight. The salt in the water helps to soften the skins, but don’t soak them for more than 14 hours or the skins may begin to fall off. You can skip this step if you've got a fancy Instant Pot using my directions below.
My first versions tasted great but lacked the deep brown color of the real Bush’s beans, which include caramel coloring—an ingredient that can be hard to find on its own. I eventually discovered that the “browning” sauce, Kitchen Bouquet, will add the dark caramel color needed to our home version of the beans so that they’ll look just like the real thing.
This recipe was our #5 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4).
Cracker Barrel Hash Brown CasseroleRead more
Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long."
In the late sixties, Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States.
Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts. This casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices, is served with many of the classic breakfast dishes at the restaurant. My Cracker Barrel Hash Brown Casserole recipe is designed for a skillet that is also safe to put in the oven (so no plastic handles). If you don't have one of those, you can easily transfer the casserole to a baking dish after it is done cooking on the stove.
Love Cracker Barrel? Check out my other clone recipes here.
Source Top Secret Restaurant Recipes by Todd Wilbur.
Chipotle Queso BlancoRead more
Social media shredded Chipotle’s first queso dip which debuted in 2017, calling it “gritty,” “bland,” “watered-down,” and “a crime against cheese.” Chipotle was in desperate need of a re-do.
In early 2020, after months and months of test-marketing an improved cheesy dip recipe in Dallas, Detroit, and San Diego, the Mexican chain introduced Queso Blanco to the entire U.S., and this time the reviews were much better.
Chipotle claims their new formula contains exactly 13 ingredients, including 2 kinds of cheese and 3 different chile peppers. With cornstarch as the thickening agent, the preparation starts by making a white sauce with milk and cream. When the cheese is fully melted and smooth, the veggies go in, and in about 10 minutes it’s ready to serve.
Use my Chipotle Queso Blanco copycat recipe as a dip with tortilla chips or as a topping on your copycat Chipotle carne asada or carnitas tacos and barbacoa burritos. Find all my Chipotle recipes here.
Taco Bell Shredded Chicken Soft TacoRead more
In November 2020, Taco Bell said “adios” to several classic items from their menu including Mexican Pizza—one of my long-time favorites—and anything with shredded chicken in it, including the chicken soft taco. But teary goodbyes from fans of the tasty spiced chicken can be avoided if we have a good (and easy) recipe to craft a duplicate at home. Since the fast Mexican chain announced the changes several months in advance, I had time to work up a good hack before the tacos were gone forever.
After cooking the chicken several ways, I settled on poaching the fillets in chicken broth, which kept them moist and added great umami flavor. When the chicken cooled, I shredded it, and added it to a sauce seasoned with spices and lime juice, and flavored with Knorr tomato chicken bouillon.
As the sauce thickens it will reduce and infuse the chicken with flavor, just like the original Taco Bell shredded chicken, then it’s ready for you to use on tacos, burritos, salads, or whatever. And don't forget the hot sauce!
KFC (Kentucky Fried Chicken) Potato WedgesRead more
“Don’t call them fries,” says KFC about its popular side made with sliced, skin-on russet potatoes. What sets these potatoes apart from all the others is the secret breading made with a similar seasoning blend to the one used for Colonel's Original Recipe Fried Chicken. To achieve the proper crispiness, the potatoes are par-fried, frozen, then fried again until golden brown.
One important ingredient that completes the flavor is MSG. Monosodium glutamate is a food additive derived from glutamic acid, which is an important amino acid found in abundance in nature, food, and in you right now. Over the last 60 years of study and use, MSG has not only been found harmless in normal amounts, but tests have shown glutamate to be a chemical messenger that benefits gut health, immunity, and brain functions such as memory and learning. In addition to all of that, it imparts a unique savoriness that enhances flavors in other ingredients and makes your food taste amazing. Using MSG in your food is, literally, smart cooking.
Another important ingredient is ground Tellicherry black pepper, a select black pepper from India. Winston Shelton, a friend of Harland Sanders who invented the first high-volume pressure fryers for KFC, confirmed this. Shelton recalled seeing the ingredient when Sanders showed him the secret formula for the fried chicken seasoning he had scribbled on a piece of paper.
While we were shooting the first episode of my TV Show, Top Secret Recipe, Winston pulled me aside and whispered to me that Tellicherry pepper is crucial to creating the unique KFC aftertaste. It was a great tip, and fortunately, we caught that moment on camera and you can see it in the show. Later, I conducted a side-by-side taste test with common black pepper and Tellicherry black pepper and discovered Winston was right. If you want the best taste for your copycat KFC Potato Wedges, you'll need Tellicherry pepper, which you can find online and in some food stores. Be sure to grind it fine before using it.
For my KFC Potato Wedges recipe, just two russet potatoes are all it takes to make the equivalent of a large serving of fried potato wedges, which will be enough for at least four people.
Jimmy Dean Breakfast SausageRead more
Before he became America's sausage king, Jimmy Dean was known for crooning the country hit "Big Bad John." That song came out in 1962 and sold more than 8 million copies. His singing success launched a television career on ABC with The Jimmy Dean Show, where Roy Clark, Patsy Cline, and Roger Miller got their big breaks. The TV exposure led to acting roles for Jimmy, as a regular on Daniel Boone, and in feature films, including his debut in the James Bond flick Diamonds are Forever. Realizing that steady income from an acting and singing career can be undependable, Jimmy invested his show-biz money in a hog farm. In 1968 the Jimmy Dean Meat Company developed the special recipe for sausage that has now become a household name. Today the company is part of the Sara Lee Corporation, and Jimmy retired as company spokesman in 2004.
My Jimmy Dean breakfast sausage recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket—make it lean pork if you like—or grind some up yourself if you have a meat grinder.
Check out more of my famous breakfast food clone recipes here.
Source: Top Secret Recipes Unlocked by Todd Wilbur.
Panera Bread Creamy Tomato SoupRead more
It’s a good thing that Panera’s delicious tomato soup is made with pear tomatoes so we can use canned San Marzano-style tomatoes for a quick and easy hack, and we’ll pump up the tomato flavor with added tomato paste.
Other recipes will call for some form of broth here, but the broth is unnecessary, and it's not in the real thing so a good clone recipe wouldn't include it. There is plenty of flavorful liquid in the canned tomatoes, and we’ll sculpt the final flavor with herbs and spices, sugar, and lemon juice.
You can buy premade croutons to use on top of your soup, but I’ve also included an easy hack to make black pepper croutons from focaccia or ciabatta bread, just like those you get at the restaurant.
Check here for more of my Panera Bread copycat recipes.
Krispy Kreme Original Glazed DoughnutsRead more
The automated process for creating Krispy Kreme doughnuts, developed in the 1950's, took the company many years to perfect. When you drive by your local Krispy Kreme store between 5:00 and 11:00 each day (both a.m. and p.m.) and see the "Hot Doughnuts Now" sign lit up, inside the store custom-made stainless steel machines are rolling. Doughnut batter is extruded into little doughnut shapes that ride up and down through a temperature and humidity controlled booth to activate the yeast. This creates the perfect amount of air in the dough that will yield a tender and fluffy finished product. When the doughnuts are perfectly puffed up, they're gently dumped into a moat of hot vegetable shortening where they float on one side until golden brown, and then the machine flips them over to cook the other side. When the doughnuts finish frying, they ride up a mesh conveyor belt and through a ribbon of white sugar glaze. If you're lucky enough to taste one of these doughnuts just as it comes around the corner from the glazing, you're in for a real treat—the warm circle of sweet doughy goodness practically melts in your mouth. It's this secret process that helped Krispy Kreme become the fastest-growing doughnut chain in the country.
As you can guess, the main ingredient in a Krispy Kreme doughnut is wheat flour, but there is also some added gluten, soy flour, malted barley flour, and modified food starch; plus egg yolk, non-fat milk, flavoring, and yeast. I suspect a low-gluten flour, like cake flour, is probably used in the original mix to make the doughnuts tender, and then the manufacturer adds the additional gluten to give the doughnuts the perfect framework for rising. I tested many combinations of cake flour and wheat gluten, but found that the best texture resulted from cake flour combined with all-purpose flour. I also tried adding a little soy flour to the mix, but the soy gave the dough a strange taste, and it didn't benefit the texture of the dough in any way. I excluded the malted barley flour and modified food starch from my Krispy Kreme Doughnuts recipe, since these are difficult ingredients to find. These exclusions didn't seem to matter because the real secret in making these doughnuts look and taste like the original lies primarily in careful handling of the dough.
The dough will be very sticky when first mixed together, and you should be careful not to over mix it, or you will build up some tough gluten strands, and that will result in chewy doughnuts. You don't even need to touch the dough until it is finished with the first rising stage. After the dough rises for 30 to 45 minutes, it will become easier to handle, but you will still need to flour your hands. Also, be sure to generously flour the surface you are working on when you gently roll out the dough for cutting. When each doughnut shape is cut from the dough, place it onto a small square of wax paper that has been lightly dusted with flour. Using wax paper will allow you to easily transport the doughnuts (after they rise) from the baking sheet to the hot shortening without deflating the dough. As long as you don't fry them too long—1 minute per side should be enough—you will have tender homemade doughnuts that will satisfy even the biggest Krispy Kreme fanatics.
Find more recipes for your favorite iconic treats here.
Source: Top Secret Recipes Unlocked by Todd Wilbur.
Chick-fil-A Spicy Deluxe Chicken SandwichRead more
This chain’s not-spicy original chicken sandwich which debuted in 1964 was the first chicken sandwich introduced to America by a fast food chain, and it put Chick-fil-A on the map. By diversifying the menu with new products such as this kicked-up version of the famous sandwich, the chain grew over the years to become the #1 chicken restaurant in the nation, and this sandwich is now one of the most popular picks on the menu board.
The secrets for a good clone of the Chick-fil-A Spicy Deluxe Chicken Sandwich lie in the brine and the breading. I recently obtained some insider intel confirming the long-standing rumor that pickle juice is the brine. I hadn’t called for it in my prior Chick-fil-A clones because the listed ingredients for the sandwich didn’t include it. I’m not sure why that is, but my latest test versions with the pickle juice were noticeably better, so now it’s in there. You should also know that MSG is an important ingredient in both the brine and breading, so don’t leave that out if you want the best clone.
Use this special trick to get three perfect sandwich-size cutlets out of each chicken breast, and then give the chicken a nice 4-hour brine. Your patience will be rewarded with one of the best chicken sandwich hacks to come out of a home kitchen.
Now, check out my version of Chick-fil-A Mac and Cheese!
Chipotle Carne AsadaRead more
Chipotle’s popular limited offering is a good example of how straightforward and flavorful carne asada can be. It’s not overly mysterious since Chipotle is transparent about the ingredients used for the restaurant's entire menu—53 ingredients in all—but identifying those is only the beginning of the process. There was still plenty of work to do in establishing ratios and settling on an ideal preparation method.
Carne asada is almost always made with flank steak or skirt steak. A server at Chipotle told me they use skirt steak, which is surprising since that is the tougher of the two cuts. Perhaps she was wrong about that? Flank steak also has a better flavor than skirt steak, so I'm recommending flank here. Just be sure not to marinate it for more than 2 days or the acid in the marinade may toughen your steak and you certainly don't want that.
After you grill it, slice the meat across the grain and use it in burritos, tacos, bowls, or as a Southwest-style salad topper.
My Chipotle carne asada recipe was our #5 most popular in 2021. Check out the other four most unlocked recipes for the year: Panda Express Chow Mein (#1), Qdoba 3-Cheese Queso (#2), Panda Express Fried Rice (#3), Outback Baked Potato Soup (#4).
Olive Garden Stuffed Chicken MarsalaRead more
Menu Description: “Creamy marsala wine sauce with mushrooms over grilled chicken breasts, stuffed with Italian cheeses and sundried tomatoes. Served with garlic mashed potatoes.”
My Olive Garden Stuffed Chicken Marsala recipe includes a marsala sauce that even marsala sauce haters will like. My wife is one of those haters, but when she tried this sauce, her eyes lit up, and she begged for more. That’s great, now I won’t have to eat alone.
Not only is Olive Garden's delicious marsala sauce hacked here (and it’s easy to make), you’ll also get the copycat recipe for the chain's awesome Italian cheese stuffing that goes between the two pan-cooked chicken fillets. Build it, sauce it, serve it. The presentation is awesome, and the flavor will soothe your soul.
Try this dish paired with my recent clone of Olive Garden’s Garlic Mashed Potatoes for the complete Olive Garden Stuffed Chicken Marsala experience.
Werther's Original Hard CandiesRead more
The famous hard caramel candy created in 1903 in the German town of Werther is easy to duplicate at home as long as you’ve got a candy thermometer and some rounded silicone candy molds. Realistically, you can make these candies any shape you want (one time I made some in a gummy-bear mold!), but the best shape for hard candies is something smooth and rounded. That’s what works best for a candy designed to be sucked on, rather than chewed. Just be sure to get enough molds to hold 50 or more bite-size candies at once.
My Werther's candy recipe calls for fresh cream and butter just like the original, which was invented in Germany over 100 years ago and is now sold throughout Europe and North America.
I've hacked a lot of famous candy over the years. See if I copied your favorites here.
Olive Garden Braised Beef BologneseRead more
Braised Beef Pasta Menu Description: “Slow-simmered meat sauce with tender braised beef and Italian sausage, tossed with ruffled pappardelle pasta and a touch of alfredo sauce—just like Nonna’s recipe.”
It’s a mistake to assume that a recipe posted to a restaurant chain’s website is the real recipe for the food served there. I’ve found this to be the case with many Olive Garden recipes, and this one is no exception. A widely circulated recipe that claims to duplicate the chain’s classic Bolognese actually originated on Olive Garden’s own website, and if you make that recipe you’ll be disappointed when the final product doesn’t even come close to the real deal. I won’t get into all the specifics of the things wrong with that recipe (too much wine, save some of that for drinking!), but at first glance it’s easy to see that a few important ingredients found in traditional Bolognese sauces are conspicuously missing, including milk, basil, lemon, and nutmeg.
I incorporated all those missing ingredients into my Olive Garden Braised Beef Bolognese recipe, tweaked a few other things, and then tested several methods of braising the beef so that it comes out perfectly tender: covered, uncovered, and a combo. The technique I settled on was cooking the sauce covered for 2 hours, then uncovered for 1 additional hour so that the sauce reduces and the beef transforms into a fork-flakeable flavor bomb. Yes, it comes from Olive Garden, but this Bolognese is better than any I’ve had at restaurants that charge twice as much, like Rao’s where the meat is ground, not braised, and they hit you up for $30.
As a side note, Olive Garden’s menu says the dish comes with ruffled pappardelle pasta, but it’s actually mafaldine, a narrower noodle with curly edges (shown in the top right corner of the photo). Pappardelle, which is the traditional pasta to serve with Bolognese, is a very wide noodle with straight edges, and it’s more familiar than mafaldine, so perhaps that’s why the menu fudges this fact. In the end, it doesn’t really matter which pasta you choose. Just know that a wide noodle works best. Even fettuccine is good here.
For the little bit of alfredo sauce spooned into the middle of the dish, I went with a premade bottled sauce to save time. You can also make this from scratch if you like (I’ve got a great hack for Olive Garden’s Alfredo Sauce), but it’s such a small amount that premade sauce in either a chilled tub from the deli section or in a bottle off the shelf works great here.
This recipe was our #3 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).
And browse my other Olive Garden clone recipes here.
Cheesecake Factory Oreo Dream Extreme CheesecakeRead more
The Cheesecake Factory’s latest decadent dessert goes extreme with America’s favorite cookie. You’ll find Oreos in the middle of the cheesecake, in the cookie mousse layer, pressed onto the edge, sprinkled on the whipped cream, and even up on top where an Oreo wafer crowns each slice. In fact, I’ve designed my copycat Cheesecake Factory Oreo cheesecake recipe to use every Oreo in a standard size-package—all 36 of them!
This beautiful cheesecake starts with a chocolate cake layer, topped with a layer of chocolate buttercream icing, followed by a no-bake cheesecake layer, Oreo cookie mousse, and more chocolate icing. It’s a chocolate lover’s—and Oreo lover’s—dream, and not surprisingly, one of Cheesecake Factory’s best sellers.
When creating your own version of this dessert masterpiece at home, be sure to use a 10-inch springform pan. This is a big cheesecake, so you'll get 12 large slices out of it. The restaurant charges around 56 bucks for a whole cheesecake this big, but thankfully, a homemade version will cost you much less than that.
HoneyBaked Ham GlazeRead more
By sneaking around to the back of a HoneyBaked Ham store, I witnessed the glazing process through an open door. The hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. Then, one at a time, each ham is then coated with the glaze—a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the coating is added to the HoneyBaked Glazed Ham, and the blowtorch is fired up until the glaze is just right. It's this careful process that turns the same size ham that costs 20 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during the holiday season.
For my HoneyBaked Ham glaze copycat recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise, you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right, you must use a blowtorch. Get the kind that is used for crème brûlée from almost any kitchen supply store. They're usually pretty cheap. And don't worry—I didn't leave out an ingredient. No honey is necessary to re-create this flavorful glaze.
Now, what's for dessert?
Source: Even More Top Secret Recipes by Todd Wilbur.
Maggiano's Beef Tenderloin MedallionsRead more
For many years this entrée has been a top menu choice at Maggiano's, the 54-unit Italian chain from Brinker, the same company that operates Chili’s Grill & Bar. The $30 restaurant dish consists of three 2½-ounce tenderloin steaks, swimming in a fantastic balsamic cream sauce with sliced portabello mushrooms—but a home version of Maggiano's Beef Tenderloin Medallions is only seven easy steps away, and it won't hit you in the wallet as hard as the pricey original.
Cracking this dish required a perfect hack of the sauce, and that came quickly after obtaining some very reliable information from my incredibly helpful server/informant at a Las Vegas Maggiano’s. Let’s call him Skippy.
According to Skippy, the balsamic cream sauce is as simple as mixing a sweet balsamic glaze with the chain’s creamy Alfredo sauce. So, I first got a sample of Maggiano’s Alfredo sauce and figured out how to replicate it. Once that was done, I measured increments of balsamic glaze into the Alfredo sauce until the color and flavor matched the original. The rest of the recipe was easy.
This recipe will make two servings of the Maggiano's Beef Tenderloin Medallions and includes preparation for the tenderloins and sauce. If you’d like to complete the dish the way it’s served at the restaurant (as in the photo), add some garlic mashed potatoes on the side, using my hack for Olive Garden Garlic Mashed Potatoes.
Taco Bell Chalupa SupremeRead more
I’m not sure when it happened, but it appears Taco Bell recently changed its seasoned beef recipe. I hacked the recipe several years ago for the book TSR Step-by-Step, and I recall the recipe had much more oat filler, so that’s how I cloned it. Taco Bell came under fire in 2011 for the significant amount of oats in the recipe that the chain was listing as “spices,” and after that, Taco Bell was more transparent about ingredients. But somewhere along the way it appears the company tweaked the recipe to include less filler and more flavor, so I decided I had to create a new Top Secret Recipe for the beef.
My Taco Bell Chalupa Supreme recipe makes a duplicate of the beef currently served at Taco Bell. If you want to turn it into a Chalupa—which the restaurant makes by deep frying the flatbread used for Gorditas—the instructions are here. But you can also use this new, improved beef hack for anything you’re copying, whether it's tacos, burritos, Enchiritos, Mexican Pizzas, or a big pile of nachos.
The secret ingredient in our hack is Knorr tomato bouillon. This flavor powder adds many ingredients found in the original recipe and provides the umami savoriness that’s required for a spot-on clone of the famous seasoned ground beef. To get the right flavor, you need to find "Knorr Tomato Bouillon with Chicken Flavor" powder, in a jar. Not the bouillon cubes.
Smother your creation in mild, hot or diablo sauce. Try all my Taco Bell copycat recipes here.
Thomas' English MuffinsRead more
Samuel Bath Thomas immigrated from England to New York City and opened his first bakery there in 1880. That is where Thomas created skillet bread that would one day become the famous muffins known for their craggy texture when split in half. This hack for Thomas’ English Muffins uses a special kneading process to give the muffins the "nooks and crannies" they are famous for, making craters in the finished bread to better hold on to melted butter and jam.
I have seen several recipes that claim to re-create these muffins, but none produce the large air pockets that a proper Thomas' English Muffin recipe requires, in addition to great flavor and a perfectly cooked interior. To ensure proper nooks and crannies and muffins that are cooked all the way through, I've included some important steps.
The dough you'll make here is like a ciabatta dough in that it is very wet. So rather than kneading the dough, you stretch and fold it over several times on a well-oiled surface. Then, when the portioned-out dough has proofed on baking sheets for another 1½ to 2 hours, you par-bake the muffins.
After baking, the muffins are cooked on a griddle or in a pan until dark brown on both sides, then they must cool. This is the hardest part. The muffins will be too soft to open for at least four hours, and now you have to fight off the temptation to eat one. It’s hard, I know. The muffins smell great and you’ve waited all this time, but resist for now and your patience will be rewarded.
When the muffins have had their rest, split them with a fork and toast them as you would any English muffin.
Check out all my top secret recipes for famous bread here.
Little Debbie Oatmeal Creme PiesRead more
These soft, creme-filled sandwich cookies were the first snacks produced by McKee Foods back in 1960. It was his 4-year-old granddaughter Debbie after whom founder O.D. McKee named his line of snack cakes. O.D. was inspired by a picture of the little girl in play clothes and a straw hat, and that's the image we still find today on every package. The secret to cloning these mouth-watering snacks is re-creating the soft, chewy consistency of the oatmeal cookies. To duplicate the texture, the cookies are slightly underbaked. Then you whip up some of the easy-to-make creme filling with marshmallow creme, and spread it between two of the oatmeal cookies to complete your homemade Little Debbie Oatmeal Cream Pies.
Find my lighter version of Little Debbie Oatmeal Cream Pies here.
Source: Even More Top Secret Recipes by Todd Wilbur.
Cheesecake Factory Key Lime CheesecakeRead more
Just 15 minutes after the very first Cheesecake Factory opened in Beverly Hills back in 1978, the lines began forming. These guys know how to make a dang good cheesecake!
Here's my recipe for Cheesecake Factory's Key Lime Cheesecake. A yummy twist on Key lime pie. Since Key limes and Key lime juice can be hard to find, I decided to use standard lime juice, which can be purchased bottled or squeezed fresh. If you can find Key lime juice, bear in mind that Key limes are more tart, so you'll need only half as much juice. You'll also need a springform pan. If you don't have one, you can use two 9-inch pie pans and make two smaller cheesecakes.
Try more of my Cheesecake Factory hacks here.
Source: Top Secret Restaurant Recipes by Todd Wilbur.
Dunkin' Donuts DonutsRead more
As he worked long, hard days at a shipyard in Hingham, Massachusetts, during World War II, William Rosenberg was struck with an idea for a new kind of food service. As soon as the war ended, Rosenberg started Industrial Luncheon Services, a company that delivered fresh meals and snacks to factory workers. When Rosenberg realized that most of his business was in coffee and donuts, he quit offering his original service. He found an old awning store and converted it into a coffee-and-donut shop called The Open Kettle. This name was soon changed to the more familiar Dunkin' Donuts, and between 1950 and 1955 five more shops opened and thrived. The company later spread beyond the Boston area and has become the largest coffee-and-donut chain in the world.
Today, Dunkin' Donuts offers fifty-two varieties of donuts in each shop, but the most popular have always been the plain glazed and chocolate-glazed yeast donuts.
Source: More Top Secret Recipes by Todd Wilbur.
Wendy's Seasoned PotatoesRead more
Reviewers of Wendy’s tasty seasoned potatoes point out that the skin-on slices stay crispy even when cool. That tells us the breading is most likely made with a non-wheat flour blend, an assumption confirmed by the website ingredients list for the potatoes where nary a gram of wheat flour is included. Yep, these seasoned potatoes are gluten-free.
Wendy’s uses a blend of food starches plus rice flour for the breading on their version, but my tests confirmed that cornstarch is all you’ll need for a great clone of Wendy's seasoned potatoes. The secret process starts by coating the potato slices with the dry breading mix, which contains salt. The salt in the blend will draw water out of the potatoes, magically transforming the dry breading into a wet batter in about 20 minutes.
When all the breading is wet, the potatoes go into the oil for partial frying. After resting a bit, they get dropped in again until golden brown and crispy. And, thanks to the cornstarch, these potatoes will stay crispy, even when they’re completely cool. Pretty cool right? Give my Wendy's seasoned potatoes recipe a try.
This recipe was our #3 most popular in 2022. Check out the other four most unlocked recipes for the year: Rao's Traditional Meatballs (#1), Chipotle Pollo Asado (#2), Cheesecake Factory Spicy Cashew Chicken (#4), McDonald's Chicken McNuggets (#5).
Applebee's Chicken Wonton TacosRead more
Menu Description: “A deliciously different way to taco. Tangy grilled chicken, sweet Asian chile sauce and dumpling sauce stuffed into crispy wonton shells and topped with a crunchy slaw and cilantro mix.”
Re-creating Applebee's Chicken Wonton Tacos requires cloning four parts; none of which are difficult: Grilled chicken, coleslaw, secret dumpling sauce, and the crispy wonton shell to hold all of it together. For the chicken, we’ll grill a couple of thighs and chop them up. Then we’ll use bottled sweet chili sauce—usually found in your grocery store where Asian foods are parked—to punch up the flavor.
The coleslaw is easy with a dressing that’s only five ingredients. The slaw is best when it has some time to sit and wilt a bit, so plan ahead for the best flavor. You can slice the cabbage yourself, but a coleslaw kit that’s a combo of sliced cabbage and shredded carrots is a big time-saver. Just measure out 4 cups of the cabbage blend and mix it with the minced cilantro and dressing.
Wonton taco shells are not a thing you can usually find in stores, so we’ll make our own using wonton wrappers and a skillet of hot oil. When the oil is hot, add a wonton wrapper and use tongs to fold it over diagonally as it fries until it’s crispy on both sides. It takes less than a minute to fry each wonton taco shell, and you’ll get better at it as you go. Just be sure to leave plenty of room in the taco for the delicious fillings to come.
Try my Applebee's Chicken Wonton Tacos recipe below, and find more copycat recipes from Applebee's here.
KFC (Kentucky Fried Chicken) Secret Recipe FriesRead more
In the Summer of 2020, to the dismay of many fans, KFC stopped selling the famous potato wedges that had been on the menu for decades and replaced them with battered French fries.
Like the wedges, these fries are coated with a flavorful batter, but the seasoning used on the fries is a different blend than what was used on the wedges. Are these new fries better than the classic wedges? That depends. Some may prefer the rare treat of fast food skin-on wedges, while others may prefer the crispiness of these new fries. Some don’t care and just want a clone, so here you go.
My recipe for KFC Secret Fries is simplified by using par-fried French fries found in the freezer section of your store. After coating the fries with this clone of the seasoned breading, spray them with water, then fry them for 3 to 4 minutes. That’s it. Be sure to have a clean squirt bottle filled with water to transform the breading into a thin batter giving your finished product the same crispy coating as the original.
KFC’s new fries are coated with a blend that includes onion, celery, and carrot powder. It’s easy to find onion powder in most supermarkets, but I had to go online to find celery and carrot juice powders. The blend of vegetable powders adds great flavor, but if you want to omit the celery and carrot powders and just use onion powder, the recipe will still make delicious copycat fries.
Click here for my KFC Original Chicken recipe or search for your favorites here.
Cracker Barrel Buttermilk PieRead more
Not having ever lived in the southern US my experience with this dessert was about as minimal as it gets. The first buttermilk pie I tasted was at Cracker Barrel and I was immediately hooked on the sweetened vanilla custard with its distinct, but not overwhelming, tang from the buttermilk and lemon juice, balanced with a sweet garnish of strawberries and whipped cream. It’s a versatile dessert that is as well-suited for summertime get-togethers as it is for traditional southern winter holiday meals.
Now I’ve tasted over a dozen variations of this decades-old favorite—all but one of them coming out of my own oven—on my quest to discover the best way to make Cracker Barrel’s popular dessert. And finally, I hacked it.
The beauty of my Cracker Barrel Buttermilk Pie recipe is its simplicity: you’ll need just a handful of common ingredients, a whisk, and an unbaked pie shell. You can make your own pie shell using your favorite recipe or buy a frozen unbaked crust at the supermarket to save time. My pie shell was made by Marie Callender’s and it was delicious.
Whisk together the filling in stages as described here, pour it into your pie shell, and bake it starting on the lowest rack so that the bottom of the pie gets browned. If you have a convection oven, this is a good time to use it so you’re sure to get even browning on top.
After about an hour your pie will be done, and when it cools, it's slicing time.
Find more of my Cracker Barrel copycat recipes here.
Dole Dole WhipRead more
The real Dole Whip is a non-dairy dessert that includes artificial flavoring, a small amount of real pineapple juice, and more gums than a candy store. Everything in this Hawaiian ice cream is combined in a powdered form including the pineapple juice in 4.4-pound bags that are sold to soft-serve machine operators at fairs, sporting events, and amusement parks. On the back of the Dole Whip mix are instructions to dissolve the powder in 2 gallons of cold tap water, then immediately pour the syrup into a soft serve machine and hit the switch.
Up until now, almost all recipes that claim to reproduce Dole Whip—including one shared by Disneyland during the coronavirus outbreak—include ice cream, to make what is supposed to be a "non-dairy" dessert one that is quite full of dairy. The results you get from these recipes may be tasty, but they are nothing like Dole Whip because Dole Whip is sorbet and sorbet isn't made with ice cream.
One thing that makes Dole Whip special is its creamy consistency, which may lead some people to believe it has dairy in it. Dole Whip creates this thickness with the assistance of six different natural gums and gels: cellulose gum, xanthan gum, locust bean gum, guar gum, karaya gum, and pectin. In addition, there is a small amount of coconut fat solids in the mix to help simulate the fat found in dairy.
For my Dole Whip recipe, I limited the gels to two that are easy to find: unflavored gelatin and pectin. When these two ingredients are heated, then cooled, they form a gel similar to what’s in the real Dole Whip, and the result is a thick-and-creamy consistency. Another trick often used to help thicken sorbets is the use of viscous corn syrup to replace much of the sugar. Corn syrup will give the sorbet body and it helps tone down the acidic pineapple juice.
But the best part of this recipe, unlike the real thing, is that it contains all-natural ingredients and it's mostly made of real Dole pineapple juice, plus a little tangerine juice to round out the flavor and enrich the color. This homemade Dole Whip is ridiculously easy to make (you'll need an ice cream maker) and fans of the real thing will love it. Plus, now you can have this DIY Dole Whip whenever you want—no amusement park required.
Click here for more of my hacks of delicious desserts and sweet treats.
Panera Bread Cinnamon Crunch SconeRead more
After the success of Panera Bread’s Cinnamon Crunch Bagels, the popular sandwich chain went back into the development kitchen and came out with these incredible scones, filled with the same crunchy cinnamon drops found in the bagels and drizzled with cinnamon icing.
When first released, these scones were cut as triangles and frosted, but in 2018 the shape was changed to more “rustic”-shaped round blobs with drizzled or piped icing on top. I like to hack the newest version, so my Panera Bread Cinnamon Crunch Scones recipe here re-creates that scone.
These are cream scones, so cream is the main wet ingredient that holds the dough together—but keep the dough crumbly as you mix it, and try not to compress it much, or you risk making the final product too dense. The best way to form the scones is to use both hands and shape the dough like you’re making a loose snowball. Then use one hand to place the dough onto the baking sheet and form it into a rough dome shape. The scones will flatten and spread out a little bit as they bake, creating the same rustic shape as the original.
Try my Panera Bread Cinnamon Crunch Bagel recipe here.
Pizzeria Uno Chicago Deep Dish PizzaRead more
A requirement of any visit to Chicago is eating at least one slice of deep dish pizza in the city that perfected it. Deep dish pizza quickly became a Chicago staple after Ike Sewell and Ric Riccardo opened the first Pizzeria Uno in 1943 and served a hearty new style of pizza constructed in a high-rimmed cake pan. The yeast crust was tender and flakey, like a pastry, and the cheese was layered under the sauce so that it wouldn’t burn in a hot oven for the long cooking time.
While researching a home hack of this now-iconic recipe, I discovered an unexpected technique that I hadn’t seen in other deep dish recipes. Employees told me the pizza crusts are partially cooked each morning to cut down on the wait time for customers. Before the restaurant opens each day, cooks press the dough into a pan and then sprinkle it with a little shredded cheese. The shells are then partially baked and set aside. Later, when an order comes in, the pizza is built into one of the par-baked crusts and finished off. This way customers get their food faster, and the tables turn over quicker.
Copying that delicious, flakey crust was the task that took me the longest. After two weeks of baking, I finally settled on a formula that was a mash-up of yeast dough and pie crust and made a perfectly tender deep dish crust, with great flavor that exactly mimicked the original. If you like Uno, you'll love this!
Regarding the cheese: be sure your cheese is at room temperature, not cold, or it may not melt all the way through. Also, it’s best if you buy cheese by the block and shred it yourself. Pre-shredded cheese is dusted with cornstarch so that the shreds don’t stick together in the bag, and it won’t melt as smoothly as cheese you shred by hand.
My Pizzeria Uno Chicago Deep Dish Pizza recipe will make enough sauce for two pizzas. I just thought you should know that in case you get the urge to make another deep dish after this one disappears.
This recipe was our #4 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Bush's Country Style Baked Beans (#5).
P.F. Chang's Mongolian BeefRead more
Menu Description: "Quickly-cooked steak with scallions and garlic."
Beef lovers go crazy over this one at P.F. Chang's. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch, flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the simple sauce sings to your taste buds.
I designed my P.F. Chang's Mongolian Beef recipe using a wok, but if you don't have one, a sauté pan will suffice. You may need to add more oil to the pan to cover the beef in the flash-frying step.
P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon.
I've cloned some of the best dishes from P.F. Chang's. Click here to see if I coped your favorite.
Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
Popeyes Famous Fried ChickenRead more
Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.
While making my Popeyes Fried Chicken recipe, I tested several spices and I found that the right blend of cayenne and white pepper bring the same heat as the original. Try my recipe below and see what you think.
You might also like to get your hands on my recipes for Popeyes Chicken Sandwich and Popeyes biscuits.
Source: More Top Secret Recipes by Todd Wilbur.
Cracker Barrel Buttermilk BiscuitsRead more
A great buttermilk biscuit isn’t hard to make. This is good news if you're serving hundreds each day as they do at this popular Southern kitchen chain. But a simple recipe such as this one is also a blessing when you need to whip up a modest batch at home for your hungry gang of biscuit fanatics, and it's an added bonus if they taste as good as the famous biscuits from Cracker Barrel.
The secret to tender, flakey biscuits like you get at the restaurant chain is using a lower-gluten self-rising flour such as White Lily; a staple for Southern biscuit recipes. A bit of shortening in the mix will help tenderize the finished product, as will a light mixing hand. Overmixing the dough may toughen your biscuits, so mix the dough gently and only as much as you have to.
If you don’t use White Lily flour and go with a heavier self-rising flour such as Gold Medal, take note that you may have to add a couple of tablespoons more buttermilk to the dough to loosen it up. Good biscuit dough should be soft, but not sticky.
After making these Cracker Barrel biscuits from scratch, try home versions of Cracker Barrel hash brown casserole, buttermilk pie, meatloaf, and more.TRANSLATE with xEnglishTRANSLATE withEnable collaborative features and customize widget: Bing Webmaster Portal
Olive Garden Shrimp ScampiRead more
A comparison of several shrimp scampi recipes reveals a variety of subtle differences in the way each chef makes the classic Italian dish, but the underlying technique is almost always the same: create a sauce, add the shrimp, dump the pasta into the pan, toss, and serve. But if you want to make the fantastic Olive Garden shrimp scampi, you’ll need to follow some very specific secret steps.
Many other shrimp scampi recipes start with garlic and onions, but you’ll only need garlic for this version. You’ll also be adding tomato to the dish along with chopped asparagus spears to bring some color to the dish and set it apart from traditional scampi recipes. Other methods usually don’t call for cream in the sauce, but Olive Garden uses it in their version so you'll do the same in this hack, and you'll be glad you did. The cream thickens the sauce so that it better coats the shrimp and pasta.
My exclusive Olive Garden shrimp scampi recipe makes 2 large dinner-size portions but can be divided into 3 to 4 smaller lunch-size servings.
Find more of your favorite Olive Garden copycat recipes here.
For over 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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