THE MOST TRUSTED COPYCAT RECIPES
THE MOST TRUSTED COPYCAT RECIPES
Outback Steakhouse Caesar Salad Dressing Low-Fat

Outback Steakhouse Caesar Salad Dressing Low-Fat

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The salad dressings are made fresh in each Outback Steakhouse kitchen using authentic ingredients, including olive oil from Italy's Tuscany region and Parmesan cheese that comes from eighty-pound wheels rolled in from Parma, Italy.

Salad dressings are usually one of the most fat-contributing components in your meal, but with a few tweaks, we can clone Outback's delicious salad dressing with only two grams of fat per serving.

Nutrition Facts
Serving size–1/4 cup
Total servings–6
Calories per serving–51 (Original–331)
Fat per serving–2g (Original–35g)

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

Get This

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  • 1 cup fat-free mayonnaise
  • 1/3 cup water
  • 1/4 cup egg substitute
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon anchovy paste
  • 2 cloves garlic, pressed
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon dried parsley flakes, crushed find
Do This

1. Combine all ingredients in a medium bowl. Use an electric mixer to beat the ingredients for about 1 minute.

2. Cover the dressing and chill it for several hours before using.

Makes 1 1/2 cups

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    Now that you're in the swing of things, try baking more famous cookies from my recipes here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Update 4/10/20: In April, Hilton Hotels released the actual recipe for the DoubleTree Hotels Signature Cookie for the first time. You can view that recipe and compare it to this clone recipe I created in 2002. I got pretty close!

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  • Score: 4.86 (votes: 7)
    Cinnabon CinnabonStix

    Cinnabon product development guys were looking for a new baked cinnamon product that customers could eat on the go while carrying bags and scurrying about. In June of 2000, they found it. Bakers brushed Danish dough with a flavored cinnamon butter, then rolled the dough in a generous cinnamon/sugar coating. These golden brown little sticks of cinnamony delight are sold in bags of 5 or 10 from the company's famous cinnamon roll outlets, most likely found in a mall or airport near you. 

    Use my Cinnabon CinnaStix recipe below to create your own version of the tasty pastries at home, and you won't even have to make the dough from scratch. Just grab yourself a tube of Pillsbury crescents and all you have to do is roll up the dough and coat it.

    Update 3/21/17: These will puff up quite a bit when they bake, so be sure to stretch them long and thin when twisting. For a great cream cheese icing use the recipe here in our Cinnabon Cinnamon Rolls hack.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.94 (votes: 16)
    Tony Roma's Baked Potato Soup

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

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

    Try my Tony Roma's Baked Potato Soup recipe below, and find more of your favorite Ruby Tuesday copycat recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.26 (votes: 27)
    Benihana Japanese Fried Rice

    The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightning speed, and flip the shrimp and mushrooms perfectly onto serving plates or into their tall chef's hat.

    One of the side dishes that everyone seems to love is the fried rice. At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered a la cart to complement any Benihana entrée, including Hibachi Steak and Chicken. I like when the rice is thrown onto the hot hibachi grill and seems to come alive as it sizzles and dances around like a bunch of little jumping beans. Okay, so I'm easily amused.

    My Benihana Japanese fried rice copycat recipe will go well with just about any Japanese entrée, and can be partially prepared ahead of time and kept in the refrigerator until the rest of the meal is close to done.

    Re-create more of your favorite dishes from Benihana here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Not rated yet
    Cheesecake Factory Key Lime Cheesecake

    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! 

    You'll love this 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 in my Cheesecake Factory Key Lime Cheesecake copycat recipe, 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.

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  • Score: 4.40 (votes: 5)
    Popeyes Famous Fried Chicken

    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 copycat 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. Find all of my Popeyes copycat recipes here.

    Source: More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.75 (votes: 16)
    El Pollo Loco Flame-Broiled Chicken

    El Pollo Loco, or "The Crazy Chicken," has been growing like mad since it crossed over the border into the United States from Mexico. Francisco Ochoa unknowingly started a food phenomenon internacional in 1975 when he took a family recipe for chicken marinade and opened a small roadside restaurante in Gusave, Mexico. He soon had 90 stores in 20 cities throughout Mexico. The first El Pollo Loco in the United States opened in Los Angeles in December 1980 and was an immediate success. It was only three years later that Ochoa got the attention of bigwigs at Dennys, Inc., who offered him $11.3 million for his U.S. operations. Ochoa took the deal, and El Pollo Loco grew from 17 to more than 200 outlets over the following decade.

    Pair my El Pollo Loco Flame Broiled Chicken copycat recipe below with my recipes for their avocado salsa, pinto beans, Spanish rice, and bbq black beans.

    Source: More Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 3)
    T.G.I. Friday's Pecan Crusted Chicken Salad

    Menu Description: "Pecan-crusted chicken, served sliced and chilled on salad greens tossed with Balsamic Vinaigrette dressing, topped with mandarin oranges, sweet-glazed pecans, celery, dried cranberries and bleu cheese."

    With dried cranberries, mandarin orange wedges, bleu cheese, pecan-crusted chicken breast, and a delicious sweet and sour balsamic vinaigrette, it's no wonder this salad is the top pick at one of America's first casual dining chains. And don't be intimidated by all the ingredients. The dressing is a cakewalk since you pour everything except the garlic into a blender. The pecan-crusted chicken is a simple breading process, and the chicken cooks up in a snap. You'll be spending most of your time at the chopping block as you hack pecans into little pieces and get the lettuce, garlic and celery ready. I've designed my T.G.I. Friday's Pecan Crusted Chicken Salad copycat recipe to serve four, but if there are only two of you, you can easily cut it in half.

    Find more yummy T.G.I. Friday's copycat recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.50 (votes: 6)
    Outback Steakhouse Kookaburra Wings

    Menu Description: "Known as Buffalo chicken wings here in the States."

    No, Outback Steakhouse is not the country's largest importer of Australian woodland kingfisher wings. Despite the name, these tasty wings don't come from the wild birds also known as kookaburras. Instead, this appetizer is made the old fashioned way—with good old American chickens. And as with the traditional recipe, these wings are coated with Louisiana hot sauce; but it's the breading that makes them unique. 

    For my Outback Steakhouse kookaburra wings copycat recipe, I used a secret blend of powdered cheese sprinkles and spices that closely duplicates the taste of the original. Kraft powdered cheese can be found near the Kraft Parmesan cheese or near the macaroni and cheese kits in your supermarket. If you can't track it down, use Molly McButter cheese sprinkles. If you can't find that, get a box of Kraft Macaroni and Cheese (it's cheap) and use the cheese inside it.

    Wings aren't the only thing I've cloned from Outback. You can find my recipes for their Bushman Bread, Bloomin' Onion and many more entrées, salad dressings, and desserts here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.93 (votes: 27)
    Soup Nazi's Indian Mulligatawny Soup

    Elaine: "Do you need anything?"
    Kramer: "Oh, a hot bowl of Mulligatawny would hit the spot."
    Elaine: "Mulligatawny?"
    Kramer: "Yeah, it's an Indian soup. Simmered to perfection by one of the great soup artisans in the modern era."
    Elaine: "Oh. Who, the Soup Nazi?"
    Kramer: "He's not a Nazi. He just happens to be a little eccentric. You know, most geniuses are."

    Kramer was right. Al Yeganeh—otherwise known as The Soup Nazi from the Seinfeld episode that aired in 1995—is a master at the soup kettle. His popular soup creations have inspired many inferior copycats in the Big Apple, including The Soup Nutsy, which was only ten blocks away from Al's original location on 55th Street. Yeganeh's mastery shows when he combines unusual ingredients to create unique and delicious flavors in his much-raved-about soups. In this one, you might be surprised to discover pistachios and cashews among the many vegetables. It's a combination that works.

    I took a trip to New York and tasted about a dozen of the Soup Nazi's original creations. This one, the Indian Mulligatawny, was high on my list of favorites. After each daily trip to Soup Nazi headquarters (Soup Kitchen International), I immediately headed back to the hotel and poured samples of the soups into labeled, sealed containers, which were then chilled for the trip back home. Back in the lab, portions of the soup were rinsed through a sieve so that ingredients could be identified. I recreated four of Al's best-selling soups after that trip, including this one, which will need to simmer for 3 to 4 hours, or until the soup reduces. The soup will darken as the flavors intensify, the potatoes will begin to fall apart to thicken the soup, and the nuts will soften. If you follow these directions, you should end up with a clone that would fool even Cosmo Kramer himself.

    Update 2/6/18: The recipe can be improved by doubling the curry (to 2 teaspoons) and reducing the water by half (to 8 cups). Cook the soup for half the recommended time or until it's your desired thickness. 

    Try my Soup Nazi's Indian Mulligatawny Soup recipe below, and check out my other Soup Nazi copycat recipes here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 6)
    Baja Fresh Salsa Baja

    You won't find freezers, can openers, or microwave ovens at this national Mexican food chain. Since 1990 Baja Fresh has been serving up great food, made fresh with each order. As you're waiting for your food to come out, that's when you hit up the salsa bar, where you'll find several varieties of delicious fresh salsa, from hot to mild, ready to be spooned into little tubs that you can take to your table or to your car. One of the most popular selections is called Salsa Baja—its medium spiciness, smoky flavor, and deep black color make the salsa unique and mysterious. That is, until now, since I've got a Top Secret formula for you right here. But the recipe wasn't as easy to create as I first thought. I figured the tomatoes would have to be extremely blackened over a hot grill, but I wasn't sure how to get them dark enough to turn the salsa black without the tomatoes getting all mushy and falling apart on the barbecue.

    So, I went back to Baja Fresh before they opened to peer through the window to see if I could catch some hot salsa production action. I waited and waited. After several hours, as the lunch rush was beginning to wind down and no fresh salsa was in the pipeline, it was time for extreme measures to get things moving. I went in and ordered 30 tubs of Salsa Baja to go, and that did it. I ended up with a big bag filled with 2 gallons of salsa (thankfully they poured those 8-ounce portions into bigger bowls), and the restaurant went immediately into "salsa red alert" to replenished the now-dwindling salsa reserve. It was perfect. As I was grabbing my bag of salsa, a dude come out from the kitchen with a huge box of tomatoes and placed them all on the grill. I ordered a giant Diet Pepsi and parked myself at a close table to watch the process. That's when I discovered the secret. For super-charred tomatoes, they start with firm, chilled tomatoes, that aren't too big or too ripe. I also found out that the tomatoes must start roasting on the grill with the stem-side down. Crafting the rest of my Baja Fresh Salsa Baja copycat recipe was simple...

    Find more cool dips and salsa recipes here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.67 (votes: 6)
    Panda Express Chow Mein

    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).

    Check out this list of our most popular recipes of all-time.

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  • Not rated yet
    Bahama Breeze Rum Cake

    Nothing finishes a meal in the islands better than traditional rum cake. And the 37-unit island-themed Bahama Breeze chain knows how to do rum cake right with a mini Bundt-style serving, topped with ice cream, and smothered in three delicious sauces. It's no less than pure paradise for your mouth.

    At the restaurant, they bake this single-serving cake in a mini Bundt cake pan, but if you don't have one of those you can use a jumbo muffin pan, or use small cake pans and slice the cake before serving. 

    What makes this rum cake presentation special are the sauces: a rum sauce that soaks into the cake, a vanilla sauce that’s spooned onto the bottom of the plate, and the delicious raisin butterscotch sauce that oozes over the top and down the sides of the ice cream and cake. Of course, all these amazing sauces are hacked here for your food-cloning pleasure, and they're a breeze to make.

    Try my Bahama Breeze Rum Cake copycat recipe to experience one of the best rum cakes you've ever tasted. Find more of my copycat Bahama Breeze recipes here

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  • Score: 5.00 (votes: 3)
    California Pizza Kitchen (CPK) Tuscan Hummus

    Menu Description: "Our original recipe of Tuscan white beans puréed with sesame, garlic, lemon, and spices. Garnished with fresh Roma tomatoes, basil, and garlic. Served with warm pizza-pita bread."

    The traditional dish of Tuscan white beans is usually made from dried cannellini beans or great Northern beans that are soaked overnight in water and then cooked until tender with olive oil, garlic and sage. But with my California Pizza Kitchen Tuscan Hummus recipe below, there's no need to wait through such a time-consuming process. We can simply use already tender canned beans found in any market. Look for white beans or the slightly larger great Northern beans and strain off the liquid, but don't throw that liquid away! You'll need a little of it to add to the food processor along with the other ingredients, including sesame tahini, which can be found in most markets where the international foods are stocked or in specialty stores such as Whole Foods.

    Check out more of my California Pizza Kitchen recipes here.

    Nutrition Facts
    Serving size–2 tablespoons
    Total servings–14
    Calories per serving–60
    Fat per serving–4.3g

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

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  • Score: 4.75 (votes: 4)
    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: 4.44 (votes: 9)
    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 great Olive Garden breadstick hack 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 Olive Garden breadstick copycat recipe.

    Complete the bottomless experience with my Olive Garden Italian salad dressing recipe.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.33 (votes: 6)
    Cracker Barrel Double Chocolate Fudge Coca-Cola Cake

    Menu Description: "A Cracker Barrel tradition. Our rich, chocolate cake made with real Coca-Cola is baked right in our own kitchen. It's served with premium vanilla bean ice cream and makes for a warm treat on a cool day."

    Cracker Barrel's signature dessert is moist and chocolaty, with just a hint of Coke flavor. Coca-Cola is added to the batter for our clone, and we'll double up on the chocolate by using melted semi-sweet chocolate chips and cocoa powder. A little more Coke goes into the creamy chocolate icing that's also made by melting chocolate chips. Be sure to slide on down to the "Tidbits" at the bottom of the recipe for a great way to easily get the cake out of your baking pan in one piece. Make sure you have some milk on hand before you take a bite of out of this decadent Cracker Barrel Double Chocolate Fudge Coca-Cola Cake recipe!

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Outback Steakhouse Victoria's Crowned Filet

    Tonight, don't settle for steaks that are served straight off the grill. Instead, blow everyone away when you serve up grilled beef tenderloin filets that have been "crowned" with buttery horseradish breadcrumbs. This presentation looks and tastes great, but the best part: it's really freakin' easy. The crust is prepared ahead of time by combining the ingredients and forming the mixture into crust "pucks" that are chilled until firm. Then, when the steaks come off the grill, you top each one with a crust, and broil until bubbling. Now, sit back and watch as your feeders flip when they take the first bite. That's right, tonight you rule.

    Try my Outback Steakhouse Victoria's Crowned Filet copycat recipe below, and check out more of my Outback recipes here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 7)
    Cheeseburger in Paradise BBQ Jerk Ribs

    Menu Description: "Slow-cooked marinated domestic pork ribs lightly seasoned with Jerk spices and basted with BBQ sauce."

    An island taste in the secret jerk paste formula permeates the ribs as they slow cook in low heat. Halfway through cooking the ribs are wrapped in foil to begin a braising process that tenderizes the meat. And for a big finish, the racks are tossed on the grill just before serving then basted with a delicious scratch sauce. Follow the grilling instructions here and you won't lose any meat from your ribs sticking to the barbecue grate. Start by grilling the ribs bony-side-down so that some of the fat from the ribs melts onto your grill. Now when you flip the racks over onto the meaty side the grill is well-lubricated, giving you beautiful grill marks on the good part, and no sticking. And don't freak out about that whole habanero pepper included in the jerk paste. Sure, it may be one of the world's hottest peppers, but the paste goes a long way, and you should only detect a hint of heat on the finished product. If you're a chilihead, go ahead and add more than one. Serve up these babies with a side of my hacked Sweet Potato Chips clone for an authentic CIP experience.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 4)
    Chili's Firecracker Tilapia

    Menu Description: "A grilled tilapia fillet brushed with a sweet and spicy glaze and garnished with red chili tapenade, cilantro and sesame seeds." 

    Here's a great way to prepare that next batch of fresh fish fillets when you're contemplating a new taste. If you and your diners love spicy food this is the perfect clone, since the top secret glaze and tapenade recipes I've included here both come packing heat. You can make the sauces several hours—or even days—ahead of time, and then when you're ready to eat, the fish will cook up in less than 10 minutes. Chili's calls this "grilled" tilapia on the menu, but don't expect to find grill marks on the fish. It appears the restaurant uses a flat griddle or saute pan to cook the fish, since the tender tilapia would fall through the grate on a barbecue grill. Don't limit this recipe to tilapia. The intense glaze and tapenade will perk up a variety of fish fillets, from sea bass to salmon.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.59 (votes: 17)
    Spatini Spaghetti Sauce Mix

    Since the Spatini Italian Foods Company discontinued production and sale of its spaghetti sauce mix in December 2006, Internet discussion groups have organized petitions pleading to bring the product back. For more than forty years generations of families have enjoyed spaghetti made by mixing a packet of top secret powder with canned tomato sauce. But after Spatini disappeared from grocery store shelves, the only way to get that same flavor on spaghetti required locating leftover stock on the Internet, and paying dearly for it. On eBay, 10-box lots of Spatini sold for up to ten times what they originally cost in stores. 

    Now you can save your hard-earned lira and still get real Spatini flavor, because after analyzing a packet of the mix, I've discovered a great way to clone this "Dead Food" at less cost than the product's retail price. The secret ingredient in my Spatini spaghetti sauce mix recipe is a crushed-up beef bouillon cube, which contains the precise quantity of salt and natural flavors, plus autolyzed yeast extract—a flavor enhancer—to mirror the original blend. Add a couple ground herbs, onion, garlic, powdered sugar, and cornstarch, and you'll have the exact amount of mix you need to re-create the spaghetti sauce you grew up with.

    Find more recipes for famous seasonings and spice blends here.

    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 copycat recipes for you to use at home. Welcome to my lab.

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