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Gardenburger Classic Greek Veggie Patty copycat recipe by Todd Wilbur

Gardenburger Classic Greek Veggie Patty

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In June of 1998, Gardenburger was on a roll. Bolstered by booming sales of its Original Veggie Burger, the company introduced three new varieties of its popular meatless patties: Classic Greek, Fire-Roasted Vegetable, and Savory Mushroom. The first one, the Classic Greek Veggie Patty, includes calamata olives, feta cheese, and spinach to give it a distinctively Mediterranean flavor, yet with only three grams of fat per serving. 

Nutrition Facts
Serving size–1 patty
Total servings–8
Calories per serving–150
Fat per serving–3g

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

Get This

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  • 2 tablepoons bulgar wheat
  • 1 cup cooked brown rice
  • 1/2 pound white button mushrooms, quartered
  • 2/3 cup diced white onion
  • 1/4 cup diced red onion
  • 1/2 cup rolled oats
  • 1/4 cup canned white beans, drained
  • 2/3 cup reduced-fat mozzarella cheese (2% fat)
  • 1/4 cup crumbled feta cheese
  • 1 tablepoon fat-free cottage cheese
  • 2 tablespoons frozen chopped spinach, thawed
  • 4 pitted calamata olives
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon paprika
  • Pinch ground black pepper
  • 3 egg whites
  • 2 tablespoons cornstarch
Do This

1. Add 1/4 cup of boiling water to the bulgur wheat in a small bowl or measuring cup and let it sit for about 1 hour. Now is a good time to prepare the brown rice according to the directions on the package.

2. Steam the quartered mushrooms for 10 minutes or until tender. Remove the mushrooms from your steamer, and replace them with the onions. Steam the diced onions for 10 minutes or until the pieces become translucent. Keep the steamed mushrooms and onions separate and set them aside.

3. Add 1/2 cup of water to the rolled oats and let them soak for at least 10 minutes, until soft.

4. Drain any excess water from the bulgur wheat and oats, then combine the grains with the steamed mushrooms, rice, beans, cheeses, spinach, olives, and spices in a food processor and pulse 3 to 4 times until the ingredients are chopped but not pureed. You want a coarse texture with some identifiable chunks of grain, mushrooms, beans, cheese, and olives.

5. Pour the mixture into a bowl with the remaining ingredients and mix well.

6. Preheat the oven to 300 degrees and set a large skillet over medium/low heat.

7. Spray the skillet with a light coating of olive oil cooking spray. Measure 1/2 cup at a time of the patty mixture into the pan and shape with a spoon into a 3 3/4-inch patty that is approximately 1/2 inch thick. Cook the patties in batches for 2 to 4 minutes per side, or until light brown on the surface.

8. When all of the patties have been cooked in the skillet, arrange them on a lightly sprayed baking sheet and bake for 20 to 25 minutes in the oven. Be sure to turn them over halfway through the cooking time. You can serve the patties immediately or freeze them, like the original, when they have cooled.

9. If you freeze the patties, you can reheat them several ways. Spray a light coating of olive oil cooking spray on each side and heat each patty in a pan over medium heat for 3 to 4 minutes per side until it is hot in the center. You can also use a grill to prepare the patties. Just be sure to spray each frozen patty with the oil, and be sure the flames are low. Cook for 3 to 4 minutes per side. Those are the best cooking methods, however, you can also prepare a frozen patty by microwaving it for 30 to 35 seconds, the turn the patty over and zap it for another 30 to 35 seconds. Finally, you can heat a frozen patty in the microwave for 30 to 35 seconds, then place the partially defrosted patty in a toaster or toaster oven and cook it on medium heat until it's hot in the center.

Makes 8 patties.

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    P.F. Chang's Mongolian Beef

    Menu Description: "Quickly-cooked steak with scallions and garlic."

    Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), 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 this recipe to use a wok, but if you don't have one a saute 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 a lot 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.

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  • Score: 4.71 (votes: 7)
    Panda Express Mandarin (Bourbon) Chicken

    Here's a dish from a rapidly growing Chinese food chain that should satisfy anyone who loves the famous marinated bourbon chicken found in food courts across America. The sauce is the whole thing here, and it's quick to make right on your own stove-top. Just fire up the barbecue or indoor grill for the chicken and whip up a little white rice to serve on the side. Panda Express - now 370 restaurants strong - is the fastest-growing Asian food chain in the world. You'll find these tasty little quick-service food outlets in supermarkets, casinos, sports arenas, college campuses, and malls across the country passing out free samples for the asking. 

    Source: "Even More Top Secret Recipes" by Todd Wilbur.

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  • Score: 5.00 (votes: 5)
    K.C. Masterpiece Original Barbecue Sauce

    Even though it's now owned and produced by the Clorox Company, Original K.C. Masterpiece barbecue sauce is the same as when it was first created in good ole Kansas City, USA. This is the sauce that steals awards from all the other popular sauces on the market. Now it's sold in a variety of flavors. But this is the clone for the original, and you'll find it very easy to make. Just throw all of the ingredients in a saucepan, crank it up to a boil, then simmer for about an hour. Done deal. And just like the original Masterpiece, this stuff will make a work of art out of any of your grilled meats, or burgers and sandwiches, and as a dipping sauce or marinade.

    Complete your cookout with this KFC Cole Slaw recipe.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 14)
    Jimmy Dean Breakfast Sausage

    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.

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  • Not rated yet
    Cheesecake Factory Bruschetta

    Menu Description: "Grilled Bread Topped with Fresh Chopped Tomato, Red Onion, Garlic, Basil and Olive Oil."

    In 1972, Oscar and Evelyn Overton moved from Detroit to Los Angeles to build a wholesale bakery that would sell cheesecakes and other high-quality desserts to local restaurants. Business was a booming success, but some restaurants balked at the high prices the bakery was charging for its desserts. So, in 1978, the couple's son David decided to open a restaurant of his own—the first Cheesecake Factory restaurant—in posh Beverly Hills. The restaurant was an immediate success and soon David started an expansion of the concept. Sure, the current total of 20 restaurants doesn't seem like a lot, but his handful of stores earns the chain more than $100 million in business each year. That's more than some chains with four times the number of outlets rake in.

    Bruschetta is one of the top-selling appetizers at the restaurant chain. Bruschetta is toasted bread flavored with garlic and olive oil, broiled until crispy, and then arranged around a pile of tomato-basil salad in vinaigrette. This salad is scooped onto the bruschetta, and then you open wide. My Cheesecake Factory Bruschetta recipe makes five slices just like the dish served at the restaurant, but the recipe can be easily doubled.

    Now, what's for dinner?

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 2.00 (votes: 1)
    Kraft Deluxe Macaroni and Cheese

    It's time to clone America's best-selling brand of instant macaroni & cheese. This recipe is for the "Deluxe" variety of this popular product—that is, the one that comes with an envelope of thick cheese sauce, rather than the dry, powdered cheese. I think the "Deluxe" version is the better tasting of the two. Use my recipe to make creamy macaroni and cheese that tastes like Kraft's Deluxe Macaroni and Cheese at a fraction of the price of the real thing.

    Try more of my copycat recipes from Kraft here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Domino's Crispy Bacon & Tomato Specialty Chicken

    I imagine a chef at Domino's in the middle of the development kitchen, surrounded by all the toppings they use on pizza, experimenting with new combinations of these ingredients, trying to come up with something delicious that isn't pizza. And then this dish happens: crispy chicken topped with garlic-Parmesan sauce, Cheddar-mozzarella cheese, bacon, tomato, and baked until gooey.  

    Now, you can make your own Domino's Crispy Bacon & Tomato Specialty Chicken appetizer, and to make it simple, you'll start with crispy chicken strips or popcorn chicken from the freezer section. 

    All the assembly instructions are here including an original, and simple, hack for the garlic-Parmesan sauce that gets drizzled over the chicken before adding all the other good stuff.

    Build your dish on a strip of parchment paper, just like the restaurant does, and bake it until the cheese is bubbly. Now you have a cool new thing to make with frozen crispy chicken strips.    

    You may also want to try the Domino's Pizza hack I created for my TV show in my book Top Secret Recipes: Step-by-Step  

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  • Score: 5.00 (votes: 1)
    Panda Express Fried Rice

    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. 

    Now, how about some Honey Walnut Shrimp, or Beijing Beef to go with that rice? Find all my Panda Express copycat recipes here

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  • Score: 5.00 (votes: 2)
    Panda Express Beijing Beef

    The problem with adding sauce to fried food is that the wet sauce makes the crunchy fried food not so crunchy. Panda Express manages to keep the crispy beef in Beijing Beef crispy even though it may be sitting for over 20 minutes in the sauce on its way to a hungry you. My early attempts at hacking my favorite dish at the massive Chinese food chain all resulted in gummy, soggy beef pieces that were more like flat dumplings than the delicious, crunchy strips of joy they were meant to be.

    Then finally, on one batch, I decided to fry the coated beef for much longer than I intuitively felt it should be cooked, resulting in dark browning on the cornstarch coating and an even darker piece of meat beneath it. I anticipated a beef jerky experience, but when I took a bite, I found it to be delicious! It wasn’t tough and chewy as I expected it to be. And when this seemingly overcooked beef was stirred into the sauce, it stayed crispy until served, just like the real thing. Now, with the soggy beef problem solved, we’ve finally got a good hack for Panda Express Beijing Beef.

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  • Score: 5.00 (votes: 1)
    Olive Garden Dipping Sauces for Breadsticks

    Menu Description: "Freshly prepared alfredo or marinara sauce, served warm." 

    The soft breadsticks served at Olive Garden (here's my clone) taste awesome by themselves, but dunk them in one of these warm sauces and...fahgeddaboutit. You can use these clones as dipping sauces or pour them over the pasta of your choice to duplicate a variety of entree items available at the chain. Use the alfredo sauce over Fettuccine and you get Fettuccine Alfredo. Pour the marinara sauce on Linguine and you've cloned Olive Garden's Linguine alla Marinara. Make up your own dishes adding sausage, chicken or whatever you have on hand for an endless variety of Italian grub.

    Find more of your favorite copycat recipes from Olive Garden here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    P.F. Chang's Spicy Green Beans

    Menu Description: "Stir-fried with Sichuan preserves, fiery chili sauce and garlic."

    Here's an easy side dish that you can start a day or two before you plan to serve it. Planning ahead like this will allow the spicy Sichuan mixture some time to pickle in the salt and acids. When you're ready to cook, a high-heat saute is put on the beans, and in less than five minutes you've got yourself an impressive, flavorful side that goes great with a slew of entrees—Asian-style or not.

    Try pairing my clone recipe for P.F. Chang's Kung Pao Chicken recipe with these spicy green beans. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 3)
    Outback Steakhouse Mashed Sweet Potatoes

    This special side may not always be on the menu at your local Outback Steakhouse. If it's not, use tmy Outback Steakhouse sweet potato copycat recipe to satisfy your craving. The butter, sugar and spices added to the baked and mashed sweet potatoes make this dish great with salmon, chicken, turkey, and pork; and it rocks as a holiday feast side. It's so sweet and rich that it could double as pie filling. And just check out the amazing finishing touch: pecans, corn flakes and oats mixed with butter, brown sugar, and cinnamon for a streusel-like crunchy topping, that you'll want to eat by the spoonful.

    Find more incredible copycat recipes for famous side dishes here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

     

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  • Score: 4.29 (votes: 7)
    Starbucks Pumpkin Bread

    A thick slice of moist pumpkin bread Starbucks-style is the perfect companion for your morning cup of Joe. Many other pumpkin bread recipes produce sad, squatty loaves—but not this clone. Here's a custom formula that makes enough batter to fill up a medium loaf pan. And when the bread is done, you'll slice the moist loaf into eight thick slices of goodness that perfectly mimic the look and flavor of the real thing right down to the chopped pumpkin seeds on top.

    Craving your favorite Starbucks coffee drink? Click here for all of my Starbucks copycat recipes.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 3.92 (votes: 12)
    BJ's Restaurant and Brewhouse Famous Pizookie

    Menu Description: "A freshly baked, hot out-of-the oven, rich and delicious cookie topped with 2 scoops of vanilla bean ice cream and served in its own deep dish. Your choice of chocolate chunk, white chocolate macadamia nut, peanut butter or oatmeal raisin walnut."

    Visit one of the 83 BJ's restaurants located in the West and Southwest and you'll likely find many giddy diners digging down into one of these deep-dish cookie desserts. Even though the restaurant is known for great Chicago-style deep-dish pizzas and a fantastic selection of custom-brewed beers, it's the Pizookie at the end of the meal that gets the most drools. There are four varieties to choose from on the menu, so I'm giving you the BJ's Pizookie recipe for all four below. Each formula makes enough dough for one giant cookie, and the Pizookie recipe is so easy that you could make more than one with just a little extra effort. You might think that the cooking temperature of 475 degrees is extreme for a cookie, but since BJ's is a pizza joint, these puppies get cooked in cranked-up pizza ovens, and it works great. Not only will you have your cookie done in only 5 to 7 minutes, but also it'll be nice and brown on top, and slightly gooey in the center—all good things for a cookie, right? The restaurants uses 6-inch deep-dish pizza pans, but you can bake your clones in any cake pan or pie pan with a bottom that is 6 to 7 inches across.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 9)
    T.G.I. Friday's Crispy Green Bean Fries

    Menu Description: "Crunchy and crisp battered green beans with a cool creamy Cucumber-Wasabi Ranch dip."

    T.G.I. Friday's new finger food offering might just make you forget about French fries. At least for a little while. Flavorful green beans are coated with tasty breadcrumbs, then fried to a golden brown, and served with a side of creamy wasabi dipping sauce. This item has quickly become the top seller on the chain's new appetizer menu as Friday's becomes the first major casual restaurant to introduce a dish that has been popular for several years at upscale chains.

    Creating a home version isn't just a matter of breading and frying fresh green beans. My first attempts using a breading technique employed for perfect onion rings produced beautiful looking fried beans, but they were undercooked and had an overwhelming green bean flavor that was absent from the Friday's version. So, I had to figure out a good way to get the green bean-ness out of there. After a few tests that included steaming, baking, and boiling, I finally settled on blanching the beans in a flavorful broth. The secret technique, which you'll find here, tenderizes the beans while injecting pleasant flavor that closely resembles the Friday's favorite.

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

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.81 (votes: 16)
    Islands Tortilla Soup

    The entire process for making this soup which Islands serves in "bottomless bowls" takes as long as 3 hours, but don't let that discourage you. Most of that time is spent waiting for the chicken to roast (up to 90 minutes -- although you can save time by using a precooked chicken, see Tidbits) and letting the soup simmer (1 hour). The actual work involved is minimal -- most of your time is spent chopping the vegetable ingredients. This recipe produces soup with an awesome flavor and texture since you'll be making fresh chicken stock from the carcass of the roasted chicken. As for the fried tortilla strip garnish that tops the soup, you can go the hard way or the easy way on that step. The hard way makes the very best Islands tortilla soup recipe and it's really not that hard: Simply slice corn tortillas into strips, fry the strips real quick, then toss the fried strips with a custom seasoning blend. The easy way is to grab a bag of the new habanero-flavored Doritos, which happen to be similar in spiciness to the strips used at the restaurant. Simply crumble a few of these chips over the top of your bowl of soup, and dive in.

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  • Score: 4.58 (votes: 43)
    Buffalo Wild Wings Buffalo Wings and Sauces

    Menu Description: "Here they are in all their lip-smacking, award-winning glory: Buffalo, New York-style chicken wings spun in your favorite signature sauce."

    Since Buffalo, New York was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and I'm presenting clones for the more traditional flavors. These sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the oil won't separate from the other ingredients. Here is the chicken wing cooking and coating technique, followed by clones for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank's pepper sauce by the other hot sauces in your market. If you can't find that brand, you can also use Crystal Louisiana hot sauce.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.39 (votes: 54)
    Maid-Rite Loose Meat Sandwich

    It's been an Iowa tradition since 1926, and today this sandwich has a huge cult following. It's similar to a traditional hamburger, but the ground beef is not formed into a patty. Instead, the lightly seasoned meat lies uncompressed on a white bun, dressed with mustard, minced onion, and dill pickles. Since the meat is loose, the sandwich is always served with a spoon for scooping up the ground beef that will inevitably fall out.

    When this clone recipe for Maid-Rite was originally posted on our website several years ago, it elicited more e-mail than any recipe in the site's history. Numerous Midwesterners were keyboard-ready to insist that the clone was far from accurate without the inclusion of a few bizarre ingredients, the most common of which was Coca-Cola. One letter states: "You evidently have not ever had a Maid-Rite. The secret to the Maid-Rite is coke syrup. Without it you cannot come close to the taste." Another e-mail reads: "Having lived in the Midwest all of my life and knowing not only the owners of a Maid-Rite restaurant but also many people who worked there, I can tell you that one of the things you left out of your recipe is Coca-Cola. Not a lot, just enough to keep the meat moist."

    On the flip side, I received comments such as this one from an Iowa fan who lived near Don Taylor's original Maid-Rite franchise: "The secret to the best Maid-Rite is the whole beef. Don had a butcher shop in his basement where he cut and ground all his beef. Some people still swear they added seasoning, but that is just not true. Not even pepper."

    Back in my lab, no matter how hard I examined the meat in the original product—which was shipped to me in dry ice directly from Don Taylor's original store in Marshalltown, Iowa—I could not detect Coca-Cola. There's no sweetness to the meat at all, although the buns themselves seem to include some sugar. When the buns are chewed with the meat, the sandwich does taste mildly sweet. I finally decided that Coca-Cola syrup is not part of the recipe. If it is added to the meat in the Maid-Rite stores, it's an insignificant amount that does not have any noticeable effect on the flavor.

    Also, the texture is important, so adding plenty of liquid to the simmering meat is crucial. This clone recipe requires 1 cup of water in addition to 1/4 cup of beef broth. By simmering the ground beef in this liquid for a couple hours the meat will tenderize and become infused with a little flavor, just like the real thing.

    When the liquid is gone, form the ground beef into a 1/2 cup measuring scoop, dump it onto the bottom of a plain hamburger bun, then add your choice of mustard, onions, and pickles. Adding ketchup is up to you, although it's not an ingredient found in Maid-Rite stores. Many say that back in the early days "hobos" would swipe the ketchup and mix it with water to make tomato soup. Free ketchup was nixed from the restaurants way back then, and the custom has been in place ever since.

    Just think of all the famous sandwiches you can make at home. I've hacked the Popeye's Chicken Sandwich, McDonald's Big Mac, Chick-Fil-A Chicken Sandwich, and many more. See if I've duplicated your favorite here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.38 (votes: 13)
    Duncan Hines Moist Deluxe Chocolate Cake Mix

    Let's say you want to make some chocolate cake from one of the popular mixes that come in a box but you don't have much of a craving for propylene glycol, polyglycerol esters of fatty acids, or cellulose gum. Well, if you're making cake from a box mix, that's probably what you'll be eating. Many of those additives are what give the cake you make with Duncan Hines cake mix its deluxe moistness. The good news is we can come very close to duplicating the store-bought cake mix with very simple dry ingredients and a little shortening. By combining the dry stuff, then thoroughly mixing in the shortening, you will have a mix that is shelf-stable until you add the same wet ingredients in the same amounts required by the real thing. It's a great way to make good, old-fashioned chocolate cake without the hard-to-pronounce additives.

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  • Score: 5.00 (votes: 2)
    Margaritaville Key Lime Pie

    Menu Description: "A true taste of the tropics. National award-winning recipe."

    Many of the key lime pie recipes circulating, including the recipe found on bottles of key lime juice, have a glaring error: they don't make enough filling to fit properly into a standard 9-inch graham crust pie shell. That's probably because those recipes are designed around one 14-ounce can of sweetened condensed milk. But if we're going to make a beautifully thick key lime pie like the one served at Jimmy Buffett's Margaritaville restaurants, we need to use something like 1 1/2 cans of sweetened condensed milk, or more accurately, two cups of the stuff. The clone recipe for Margaritaville Key Lime pie is a simple one, that's for sure, with only four ingredients including the pie shell. But don't stop there. I'm also including an easy way to make mango sauce by reducing a couple cans of Kern's mango juice. And there's a raspberry sauce recipe here that's made easily with frozen raspberries. These two sauces are used to jazz up the plate at the restaurant and are certainly optional for your clone version, even though I've made this Margaritaville Key Lime Pie recipe as easy as, um, you know.

    Find more of your favorite Margaritaville copycat recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Benihana Japanese Onion Soup

    Menu Description: "It takes half a day to make this perfect combination of onion, celery, carrot and garlic."

    Before a skilled chef appears tableside to perform his culinary prestidigitation on the hot hibachi grill at Benihana, you're treated to a tasty bowl of chicken broth-based soup with fried onions, sliced mushrooms and green onions floating cheerfully on top. The restaurant menu claims this soup takes a half a day to make, but we can clone it in a fraction of that time using canned chicken broth (I use Swanson brand). This soup works great as a prelude to your favorite Asian dishes or other Benihana clones since it's so light and won't fill up anyone before the main course. I've included a simple technique here for making the breaded fried onions from scratch (for the most accurate clone), but you can skip that step by substituting French's canned French Fried Onions that are sold in most markets.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 3.50 (votes: 2)
    Popeyes Cajun Gravy

    Ah, chicken gizzard. It took me more than eighteen years to find a recipe that requires chicken gizzard -- not that I was looking for one. But I've seen the ingredients list on the box that comes from the supplier for the Cajun gravy from Popeyes, and if we're gonna do this one right I think there's got to be some gizzard in there. The gizzard is a small organ found in the lower stomach of a chicken, and your butcher should be able to get one for you. After you saute and chop the gizzard, it is simmered with the other ingredients until you have a thick, authentic Southern gravy that goes great over the Popeyes Buttermilk Biscuits clone, or onto whatever begs to be swimming in pure flavor. Get ready for some of the best gravy that's ever come off your stovetop.

    Complete your meal with my recipe for Popeyes Famous Fried Chicken

    Source: "Top Secret Recipes Unlocked" by Todd Wilbur.

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  • Score: 3.60 (votes: 5)
    Popeyes Buttermilk Biscuits

    In 2007 America's number one Cajun-style restaurant celebrated its 35th birthday with 1,583 stores worldwide. But Popeyes didn't start out with the name that most people associate with a certain spinach-eating cartoon character. When Al Copeland opened his first Southern-fried chicken stand in New Orleans in 1972, it was called Chicken On The Run. The name was later changed to Popeyes after Gene Hackman's character in the movie The French Connection. In addition to great spicy fried chicken, Popeyes serves up wonderful Southern-style buttermilk biscuits that we can now easily duplicate to serve with a variety of home cooked meals. The secret is to cut cold butter into the mix with a pastry knife so that the biscuits turn out flaky and tender just like the originals.

    Source: "Top Secret Recipes Unlocked" by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    KFC Cajun Honey Wings

    These "Limited-Time Only" wings from KFC may be gone now, but since this clone duplicates the sweet-and-spicy sauce on this amazing finger food, the great taste of this Dead Food lives on. In each store wings are coated with a KFC-style breading before they get fried up and tossed in delicious Cajun sauce. The sauce is da bomb on wings, but you can also put it to work on ribs or other chicken parts like breaded tenders or baked nuggets. This recipe calls for Emeril's Bayou Blast Cajun Seasoning, but it will also work with any other Cajun seasoning blend you find in your local market.

    How about some famous coleslaw or wedge potatoes? Check out my collection of KFC clone recipes here

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.91 (votes: 11)
    HoneyBaked Ham Glaze

    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 this 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 creme brulee 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.

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  • Score: 4.33 (votes: 9)
    Bisquick Original All-Purpose Baking Mix

    You've got a hankerin' for pancakes or biscuits, but the recipe calls for Bisquick, and you're plum out. Not to worry. Now you can make a clone of the popular baking mix at home with just four simple ingredients. Store-bought Bisquick includes shortening, salt, flour, and leavening, so that's exactly what we need to duplicate Bisquick perfectly at home. 

    My Bisquick recipe makes about 6 cups of the stuff, which, just like the real thing, you can keep sealed up in a container in your pantry until it's flapjack time. When that time comes, just add milk and eggs for pancakes or waffles, or only milk if it's biscuits you want. You'll find all those recipes below in the "Tidbits."

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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I'm Todd Wilbur, Chronic Food Hacker

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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