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    By the end of 1997, there were 1,166 Boston Market outlets in 38 states. It took only ten years for the company to reach this number of units—pretty impressive growth. The cinnamon apple side dish has been on the menu since the company opened the doors to its first outlet. The dish from the chain is fairly low in fat—only 4.5 grams of fat per serving—but there is apparently some butter or oil in there. Using the right cooking cooking techniques and some Butter Buds, we can easily take that fat all the way down to zippo, while still getting all of the same great flavors. 

    Nutritional Facts
    Serving size–1/2 cup 
    Total servings–4 
    Calories per serving–177 (Original–250)
    Fat per serving–0g (Original–4.5g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Just 15 minutes after the very first Cheesecake Factory opened in Beverly Hills back in 1978, the lines began forming. Here's their cheesecake twist on the delicious Key lime pie. Since Key limes and Key lime juice can be hard to find, this recipe uses standard lime juice which can be purchased bottled or squeezed fresh. If you can find Key lime juice, bear in mind that Key limes are more tart, so you'll need only half as much juice. This recipe also requires a springform pan. If you don't have one, you can use two 9-inch pie pans and make two smaller cheesecakes.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.00. Votes: 6

    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. This clone Outback Steakhouse kookaburra wings recipe uses a secret blend of powdered cheese sprinkles and spices. 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 entrees, salad dressings, and desserts here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Roll a scoop of creamy vanilla ice cream in homemade candied pecans. Surround the ice cream with warm cinnamon apples and drizzle caramel over the top. Sprinkle fresh cinnamon-butter croutons on the dessert and you've got an irresistible clone that will make your diet cry "uncle!" For the croutons, the restaurant uses leftover Honey Wheat Bushman Bread (the clone is here). If you don't have plans to make the bread from scratch, you can use any sweet bread from the store, such as Hawaiian Sweet Bread or Pillsbury Honey White Bread.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.00. Votes: 1

    This flavor variation from the Orange Julius company may be called Banana Julius, but they also add a little orange juice to the mix. Make sure your bananas are ripe for this clone, so you get a nice sweet drink with the perfect thickness.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    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. This version makes five slices just like the dish served at the restaurant, but the recipe can be easily doubled. 

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.75. Votes: 4

    In 1919, when Roy Allen and Frank Wright started selling their new root beer beverage to a thirsty America, national Prohibition was taking its grip on the country. Their timing couldn't have been better. No longer able to legally drink real beer, thirsty patriots had to settle for this sweet, foamy concoction derived from roots, herbs, and berries. Roy and Frank had thirteen years of Prohibition to make their mark and their fortune from this refreshing drink. By 1933, when Prohibition came to a screeching halt, Roy and Frank had 171 stands in various shapes and sizes, each with the familiar A&W logo on them, all across the country. These drive-up stands with their tray boys and tray girls bringing cold drinks out to the cars were an inspiration for many other roadside stands and diners, and the prelude to the popular fast food drive-thrus of today. You can still get a foamy mug of A&W root beer at outlets across the country, or just enjoy some from a 12-ounce can.

    But if it's some home cloning you'd like to get into, check out this A&W root beer recipe that was first printed in More Top Secret Recipes. The beauty is you won't have to worry about collecting roots, herbs, and berries like the pros do when making A&W root beer. Instead you just need to get some root beer extract, manufactured by McCormick, that you'll find near the vanilla in your local supermarket. Make up some root beer syrup, let it cool off in the fridge, and you can whip up 10 servings by combining the syrup with soda water whenever you're ready to drink.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits and Shakes by Todd Wilbur.

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    Score: 5.00. Votes: 1

    In 1987 the Mrs. Fields Corporation devised a rather clever treat called the Peanut Butter Dream bar-a delicious combination of peanut butter, chocolate, and a cookie-crumb crust. It was not only a tasty product but an economical one. Mrs. Fields has always had the policy of removing cookies that are more than two hours old from outlet display cases. Now, instead of being thrown away, the cookies are crumbled up and mixed with melted butter to form the Dream Bar crust. If you can't talk your local Mrs. Field's outlet into giving you old cookies for this Peanut Butter Dream Bar recipe, make your own cookies using my recipe found here.

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    Score: 4.22. Votes: 9

    Older than both McDonald's and Burger King, Jack-in-the Box is the world's fifth-largest hamburger chain, with 1,089 outlets by the end of 1991 in thirteen states throughout the West and Southwest. The restaurant, headquartered in San Diego, boasts one of the largest menus in the fast food world.

    Now taste for yourself the homemade version of Jack's most popular item. The Jack-in-the Box Taco has been served since the inception of the chain, with very few changes over the years. If you're a fan of the Jumbo Jack or any of Jack's Shakes click here for my clone recipes.

    Source: Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 2

    Back in the 1870s, in the coastal city of Malmo, Sweden, a man named Anders Pahlsson baked the first of his soon-to-be famous gingersnaps in a bakery he named Pogen's. In 1970 Pogen's, Inc., opened in the United States, expanding the line of baked goods that Pahlsson developed in the nineteenth century.

    A legend that dates back many years says that if you place a gingersnap in the palm of your hand, press down in the middle, and it breaks into three pieces, good luck will follow. Today, more than 100 years later, good luck and hard work have made Pogen's the third-largest supplier of cookies to the growing vending business.

    Source: Top Secret Recipes by Todd Wilbur.

    Update 1/26/17: Bump up the ginger flavor a little by adding another 1/2 teaspoon of ground ginger to the recipe. Also, reduce the cinnamon, so that it doesn't dominate, by 1/2 teaspoon.

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