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Nestle Baby Ruth Candy Bar

Score: 5.00 (votes: 5)
Reviews: 5
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Beneath the chocolate of Nestle's popular candy bar is a chewy, peanut-covered center that resembles Hershey's PayDay. To clone this one we'll only have to make a couple adjustments to the PayDay clone recipe, then add the milk chocolate coating. Even though the wrapper of this candy bar calls the center "nougat," it's more of a white or blonde fudge that you can make in a saucepan on your stovetop with a candy thermometer.

Source: Even More Top Secret Recipes by Todd Wilbur.

Get This

Centers
  • 1/4 cup whole milk
  • 5 unwrapped Kraft caramels
  • 1 tablespoon light corn syrup
  • 1 teaspoon butter
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 1/4 cups powdered sugar
_main
  • 20 unwrapped caramels
  • 1 1/2 teaspoons water
  • 2 cups dry roasted peanuts
  • 1 12-ounce bag milk chocolate chips
Do This

1. Combine all ingredients for the centers, except the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2 cup of powdered sugar for later.

2. Use a candy thermometer to bring the mixture to exactly 230 degrees F, stirring often, then turn off the heat.

3. When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take a minute or two.

4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long—you want the candy to still be warm and pliable when you shape it. Take a tablespoon-size portion and roll it between your palms or on a countertop until it forms a roll the width of your index finger, and measuring about 4 1/2-inches long. Repeat with the remaining center candy mixture and place the rolls on wax paper. You should have 8 rolls. Let the center rolls sit out for an hour or two to firm up.   

5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars.

6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, "paint" a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel side down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto wax paper, and repeat with the remaining ingredients. Place these bars into your refrigerator for an hour or two so that they firm up.

7. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don't overcook the chips or the chocolate will burn and seize up on you. 

8. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with chocolate using two forks, one in each hand. When the candy is covered with chocolate, balance the bar on both of the forks, one at each end of the candy bar, and tap the forks on the top edge of the bowl so that much of the chocolate drops off. Carefully place the candy bar onto wax paper and remove the two forks. Repeat with the remaining ingredients, and then chill the candy bars until firm.

Makes 8 candy bars.

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Reviews
Patricia A Zamora
May 1, 2021, 16:38
I've made this recipe many times and it better than what you buy because it's fresh. The only change I made was adding a teaspoon or 2 to the caramel topping. Great recipe!
Stephanie
Jun 4, 2006, 22:00
This is an amazing recipe, anyone who has tried it when I made it were so impressed!

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

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    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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  • 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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  • Not rated yet
    Mars Milky Way

    The Mars Milky Way bar was the first chocolate-covered candy bar to find widespread popularity in the United States. It was developed in 1923 by the Mars family, and became so successful so quickly that the company had to build a new manufacturing plant in Chicago just to keep up with demand.

    You'll need a heavy duty mixer for this Milky Way candy bar recipe.

    Source: More Top Secret Recipes by Todd Wilbur.

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  • Not rated yet
    Mars Caramel Twix Bars

    The process by which Mars and other candy companies smoothly chocolate-coat their confections is called enrobing. Enrobing was created in 1900 to protect the interiors of the bars from drying out. The process begins when the uncoated centers pass through a curtain of liquid chocolate on a continuous stainless-steel belt. The top and sides of each bar are coated with a thin layer of chocolate. The process is repeated a second time, and then the fully coated bar is quickly cooled and wrapped.

    Enrobing is the least expensive way for manufacturers to coat their chocolates. At Mars, the enrobing machines run around the clock to meet the high demand for their products. Unfortunately, traditional kitchen appliances don't include among them an enrobing machine, so in our case, dipping will have to suffice.

    Check out more of my copycat recipes for famous candy here.

    Source: Top Secret Recipes by Todd Wilbur.

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  • Score: 4.38 (votes: 8)
    Olive Garden Breadsticks

    Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm, garlicky breadsticks served before each meal at the huge Italian casual chain. My guess is that the breadsticks are proofed, and then sent to each restaurant where they are baked until golden brown, brushed with butter and sprinkled with garlic salt. Getting the bread just right for a good Olive Garden breadstick recipe was tricky—I tried several different amounts of yeast in all-purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals. The two-stage rising process is also a crucial step in this much requested homemade Olive Garden breadstick recipe. Also check out our Olive Garden Italian salad dressing recipe.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 8)
    Red Lobster Parrot Bay Coconut Shrimp

    Menu Description: "Jumbo butterflied shrimp hand-dipped in batter flavored with Captain Morgan Parrot Bay Rum & coconut flakes. Served with pina colada dipping sauce."

    Fans of this dish say the best part is the pina colada dipping sauce. And it's true. That sauce is so good you could eat it with a spoon. But the coconut shrimp is pretty awesome too, just on its own. Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens the batter and adds a great coconut flavor (plus you can whip up a nice cocktail with it while you're cooking). Panko breadcrumbs—which give a nice crunch to the shrimp—can be found in the aisle of your market where all the Asian foods are parked. This secret recipe makes two times the size of a serving you get at the Lobster, so there should be enough for everyone. The real thing comes with salsa on the side in addition to the pina colada sauce, but you may not even want to include it.

    Find more of your favorite Red Lobster copycat recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.90 (votes: 10)
    Kraft Thousand Island Dressing

    Here's a quick clone for one of the best-selling thousand island dressings around. Use my Kraft Thousand Island Dressing recipe on salads or on burgers such as the In-N-Out Double-Double clone as a homemade "special sauce." It's easy, it's tasty, it's cheap, and it can be made low-fat by using low-fat mayo. Enjoy.

    What other famous salad dressings can you make at home? Find out here

    Source: Even More Top Secret Recipes by Todd Wilbur.

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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: 4.94 (votes: 34)
    Auntie Anne's Pretzels

    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.

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  • Score: 3.67 (votes: 15)
    Famous Amos Chocolate Chip Cookies

    Before Wally Amos shared his soon-to-be-famous homemade chocolate chip cookies with the world, he landed a job in the mailroom at the William Morris talent agency and soon became the agency's first African-American talent agent. Wally's unique approach of sending performers boxes of homemade chocolate chip cookies that he developed from his aunt's secret recipe eventually helped him get Diana Ross & The Supremes as clients. 

    After perfecting his cookie recipe in 1975, Wally launched his own cookie company and, solely from word of mouth, his baking business boomed. Today there are several flavors of Famous Amos Cookies, including oatmeal chocolate chip, oatmeal raisin, and peanut butter, but it is the plain chocolate chip cookies that are the most popular. My Famous Amos copycat recipe here will give you 100 little chocolate chip cookies just like the originals that are crunchy and small enough to dunk into a cold glass of moo juice.

    Find more of your favorite famous cookie and brownie recipes here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.41 (votes: 17)
    Waffle House Waffles

    Two friendly Atlanta, Georgia neighbors built the first Waffle House in 1955. With the dimpled breakfast hotcake as a signature item, the privately held chain grew into 20 Southern U.S. states. Today tasty food at rock-bottom prices, plus 24-hours-a-day service, makes Waffle House a regular stop for devoted customers any time of the day or night. And don't even think about referring to your server as a waitress—they're called "associates."

    For the best clone of the 50-year-old secret waffle recipe, you should chill the batter overnight in the fridge, just as they do in each of the restaurants. But sometimes you can't wait. If you need instant gratification, my Waffle House waffle recipe still works if you make the waffles the same day. Wait for at least 15 to 20 minutes before using the batter so that it can thicken a bit. That'll give you time to dust off the waffle iron and heat it up.

    How about some homemade Jimmy Dean Breakfast Sausage to go with those waffles? Check out my recipes for famous breakfast items here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.74 (votes: 27)
    Cracker Barrel Hash Brown Casserole

    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.

     

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  • Score: 4.44 (votes: 9)
    Panda Express Orange Flavored Chicken

    This delicious crispy chicken in a citrusy sweet-and-sour sauce is the most popular dish at the huge Chinese take-out chain. Panda Express cooks all of its food in woks. For my Panda Express Orange Chicken recipe below, you can use a wok, a heavy skillet, or a large sauté pan.

    Find more copycat recipes for your favorite Panda Express dishes here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 3)
    Newman's Own Creamy Caesar Dressing

    With over 100 million dollars given to charity since 1982, Newman's Own products have become an American favorite. One variety of the brand's dressings that really stands out is this exceptional Caesar salad dressing. It's probably the best commercial Caesar dressing on the market. 

    One secret ingredient in my Newman's Own Creamy Caesar Dressing recipe is the inclusion of Worcestershire sauce. Not only does Worcestershire give your dressing the perfect flavor and color of the original, but the sauce is made with a fishy ingredient that's crucial for a good Caesar dressing: anchovies.

    I've copied a ton of famous salad dressings. Find your favorite here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 3.67 (votes: 3)
    Peter Paul Mounds and Almond Joy

    At the train station in Naugatuck, Connecticut, candy and ice-cream shop owner Peter Paul Halajian used to meet the commuter trains carrying baskets full of fresh hand-made chocolates. The most popular of his candies was a blend of coconut, fruits, nuts, and chocolate that he called Konabar.

    In 1919, when demand for his confections grew, Halajian and five associates, all of Armenian heritage, opened a business in New Haven to produce and sell his chocolates on a larger scale. Because there were no refrigerators, they made the chocolate by hand at night, when the air was the coolest, and sold the candy during the day. In 1920 the first Mounds bar was introduced.

    Peter Paul merged with Cadbury U.S.A. in 1978, and in 1986 Cadbury U.S.A. merged with the Hershey Foods Corporation, now the world's largest candy conglomerate.

    Today the recipes for Peter Paul's Mounds and Almond Joy are the same as they were in the roaring twenties.

    Source: Top Secret Recipes by Todd Wilbur.

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  • Not rated yet
    Carl's Jr. Fried Zucchini

    For decades, Carl’s Jr. has effectively cornered the market on fried zucchini at major fast food chains by serving a great crispy breaded version that’s flavorful all the way through. Now you can make zucchini that tastes just as good, as long as you know the secret step that other fried zucchini recipes miss. It makes all the difference.

    The secret is a brine. I found that this fried zucchini tastes best when it takes a salted water bath before breading. In 60 minutes, the salt in the brine is absorbed by the zucchini, spreading good flavor all the way through. After the brine, the zucchini is rinsed, coated twice with flour and once with seasoned breadcrumbs, and fried to a beautiful golden brown.

    I’m giving you a couple choices here. You can make the recipe all the way through and serve it immediately, or if you want to serve it later, you can par-fry the zucchini and freeze it for several days. After that, when an occasion arises, a couple minutes is all it takes to finish off the dish and serve it. My Carl's Jr. Fried Zucchini recipe makes enough for a small gathering, but you can easily cut it in half for a more intimate hang.

    Click here for more amazing Carl's Jr. copycat recipes. 

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  • Not rated yet
    Hostess Powdered Donettes

    At the 2018 Salvation Army National Doughnut Day World Doughnut Eating Contest, held every June 1st, competitive eater Joey Chestnut consumed 257 Hostess powdered Donettes in six minutes to take home the top prize. There was a big smile on Joey's powdered-sugar-and-crumb-coated face that day as he raised a trophy to celebrate another glorious gastronomic feat.  

    If you had to guess who makes the top-selling doughnuts in America, you’d probably say Dunkin’ Donuts or Krispy Kreme, but you’d be wrong. According to Hostess, Donettes are the country’s most popular doughnuts—you rarely find a supermarket, corner market, or convenience store without at least a few packages on the shelf. Hostess Donettes come in several flavors, including chocolate, crumb, and strawberry, but the one most people turn to, and the one I grew up on (they were called “Gems” back then), is coated with a thick layer of powdered sugar.    

    Cloning the Hostess powdered donuts is not hard, once you know the secrets. You'll make a stiff cake dough, punch out 2-inch rounds with a biscuit cutter, pierce the dough with a straw or chopstick to make a hole, then fry the doughnuts for 2 minutes until golden brown. After you roll them in powdered sugar, you'll have around 20 fresh, home-cloned miniature Hostess Powdered Donettes that will make you feel like a kid again.

    And—just doing a little math here—it would take Joey Chestnut all of about 14 seconds to eat that entire plate of doughnuts you just made.

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  • Score: 5.00 (votes: 1)
    Maggiano's Vera's Lemon Cookies

    One of the most-loved treats at the Maggiano's Little Italy restaurant chain are the crescent-shaped lemon cookies served at the end of your meal. The cookies are soft, chewy, and coated with a bright lemon icing, and it’s impossible to eat just one.

    Well, now you can eat as many as you like because my Maggiano's Vera's lemon cookie recipe makes five dozen lemony taste-alike cookies. And you won’t have to worry about getting a crescent cookie cutter to get the shapes right. First, cut out a circle using a round 2-inch biscuit cutter, then use the cutter to slice a chunk out of the round, making a crescent.

    You might also like my copycat recipe for Maggiano's Beef Tenderloin Medallions

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  • Score: 5.00 (votes: 9)
    Cheesecake Factory Miso Salmon

    Menu Description: "Fresh salmon marinated in miso and baked. Served with a delicious miso sauce, snow peas and white rice."

    Presented beautifully on top of white rice and surrounded by sake butter sauce is a baked salmon fillet that tastes like candy. Miso is a salty fermented soy bean paste that combines well with sweet brown sugar and sake for a syrupy marinade that makes salmon taste so good that even salmon haters will devour it. Look for red miso in a refrigerator in your market. You can also find it in Asian markets and some health food stores. After cooking up your marinade, you should allow the salmon fillets to soak in it for up to six hours, so start this dish early in the day and plan to scarf out at dinnertime. The cool presentation starts by pressing cooked rice into a lightly greased 5-inch ramekin or small cake pan, and then turning it out onto the center of your serving plate. Add a moat of sake reduction sauce, a few steamed snow pea pods, and you will have re-created a dish that looks and tastes exactly like the number one fish dish at The Factory.

    Click here for more of your favorite recipes from Cheesecake Factory.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
     

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  • Score: 5.00 (votes: 11)
    Joe's Stone Crab Jumbo Lump Crab Cakes

    Joseph Weiss was living in New York with his wife and son when his doctor told him he would need a change of climate to help his asthma. He journeyed to Miami, Florida in 1913 and discovered he was able to breathe again. He quickly moved his family down South and opened his first restaurant, a little lunch counter. 

    Joe's restaurant business exploded in 1921 when he discovered how to cook and serve the stone crabs caught off the coast. Joe boiled the meaty claws and served them chilled with a secret mustard dipping sauce. Today only one pincer is removed from each stone crab, then the crab is tossed back into the ocean where it will regenerate the missing claw in about 2 years. The stone crabs, in addition to several other signature items, made Joe's a Miami hotspot, and these days Joe's restaurants can be found in Chicago and Las Vegas. 

    Here is my take on Joe's amazing giant crab cakes, which are made from lump crab meat. You can use my Joe's Stone Crab jumbo lump crab cakes recipe below and serve as them an appetizer or entrée like they do at the restaurant. Of course, you can't clone a Joe's crab dish without cloning the secret mustard sauce, so that recipe is here too.

    Try more of my clone recipes of other popular dishes from Joe's Stone Crab here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.62 (votes: 13)
    Hot Dog on a Stick Hot Dog on a Stick

    One hot summer day in 1946 Dave Barham was inspired to dip a hot dog into his mother's cornbread batter, then deep fry it to a golden brown. Dave soon found a quaint Santa Monica, California location near the beach to sell his new creation with mustard on the side and a tall glass of ice-cold lemonade. For a perfect clone of Hot Dog On A Stick, be sure you find the shorter turkey hot dogs, not "bun-length". In this case, size does matter. Snag some of the disposable wood chopsticks from a local Chinese or Japanese restaurant next time you're there and start dipping.

    Update 5/3/17: If your hot dogs are browning too fast, turn the temperature of the oil down to 350 degrees. And rather than using chopsticks, thick round skewer sticks (corn dog skewers) found in houseware stores and online will work much better.

    Now, how about a tall glass of Hot Dog On A Stick Lemonade?

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.17 (votes: 6)
    Carrabba's Bread Dipping Blend

    When you sit down for Italian-style grub at one of the more than 168 nationwide Carrabba's restaurants, you're first served a small plate with a little pile of herbs and spices in the middle to which the waiter adds olive oil. Now you're set up to dip your sliced bread in the freshly flavored oil. To craft a version of this Carrabba's olive oil bread dip recipe, you'll need a coffee bean grinder or a small food processor to finely chop the ingredients.

    You might also like my recipe for Carrabba's Spicy Sausage Lentil Soup

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.31 (votes: 13)
    Subway Sweet Onion Sauce

    The Sweet Onion Chicken Teriyaki Sandwich, one of Subway's biggest new product rollouts, is made with common ingredients: teriyaki-glazed chicken breast strips, onions, lettuce, tomatoes, green peppers, and olives. But what sets it apart from all other teriyaki chicken sandwiches is Subway's delicious Sweet Onion Sauce. You can ask for as much of the scrumptious sauce as you want on your custom-made sub at the huge sandwich chain, but you won't get any extra to take home, even if you offer to pay. Now you can pour a copycat version of the sauce to your home-built sandwich masterpieces whenever you want.

    Find more copycat recipes for famous sauces 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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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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