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    Score: 5.00. Votes: 1

    This limited-time-only new product from the country’s biggest Mexican fast food chain is easy to make with bagged fries found in the freezer section, and you can make as many or as few as you want at one time since there is more than enough seasoning and cheese sauce for one 2-pound bag. Get Ore-Ida Golden Fries if you can find them, and if you want a good clone you really should fry them, although baking works too. The secret spicy ingredient in this Taco Bell Nacho Fries recipe is brine from the bottled jalapeno nacho slices, plus a little cayenne for extra boom. And if you’re feeling creative, you can make a fry holder like the one Taco Bell serves the fries in by cutting the top off a paper cup. You can also cut the bottom off another paper cup and use it to hold the sauce.

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    Since the candy maker’s first milk chocolate bar debuted in 1900, just four candy bars have carried the Hershey name. Hershey’s Special Dark came out in 1939 and Hershey’s Cookies and Crème was introduced in 1995. But the only one made without any chocolate in it is the new Hershey’s Gold, which hit the shelves in late 2017. The base of the bar is “caramelized crème” that Hershey’s claims is made by browning the sugar in white crème. I recalled a recipe for caramelizing white chocolate by slowly cooking it in the oven, stirring often, until it becomes golden brown. By mixing in a little creamy peanut butter and salt I was able to create a perfectly caramelized base to which crushed peanuts and pretzels could be added. I poured the golden crème into candy bar molds and let them set up in the fridge for 30 minutes. When removed from the molds the bars looked like they were made in a real candy bar factory, and they tasted like it too. I wrapped each in gold foil and felt like Willy Wonka.

    If you don’t have candy bar molds, you can pour the candy onto parchment paper or wax paper on a baking sheet to set up, then just break up the candy to serve or store.

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    Score: 4.83. Votes: 303

    If you've ever seen a clone recipe for KFC Cole Slaw it probably looks like this. This replica recipe has become one of the all-time most shared recipes on the wires of the intraweb. Here's the original secret formula from my first book, Top Secret Recipes, to clone the world's best slaw.

    Source: Top Secret Recipes by Todd Wilbur.

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    Score: 4.84. Votes: 223

    Here's an updated Olive Garden fettuccine alfredo recipe from Top Secret Restaurant Recipes that includes more grated Parmesan cheese and fresh garlic instead of garlic powder. You'll find this sauce thickens easier and has an improved Olive Garden taste. Just be sure not to crank the heat up too high when simmering the sauce or it could break, resulted in a not-so-creamy, curdled Alfredo. Also check out our copycat Olive Garden toasted ravioli recipe!

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 12

    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 spokeman in 2004.

    This clone 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.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.18. Votes: 28

    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 lightening 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 entree, 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.

    This version of that popular side dish will go well with just about any Japanese entree and can be partially prepared ahead of time, and kept in the refrigerator until the rest of the meal is close to done.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.82. Votes: 301

    Menu Description: "White and red beans, ground beef, tomatoes and pasta in a savory broth."

    It's amazing how many lousy clone recipes for this delicious chili-like soup are floating around. Cooking message boards, and questionable sites that claim to have "actual restaurant recipes" have for years passed off numerous versions that disapoint home chefs. Other formulas leave out major ingredients that you can clearly see in the real thing, like the carrots, or ground beef, or two kinds of beans. Others don't even get the pasta right—it's clearly ditalini pasta, which are short little tubes. If you want the taste of Olive Garden's famous Pasta e Fagioli at home, this may be the only recipe that will live up to a side-by-side taste test. Beware of imitation imitations!

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.58. Votes: 66

    The first Top Secret Recipes book features a version of this clone recipe for America's most beloved candy creation, and the recipe is posted all over the place. But since 1993, I've learned a few things about Reese's Peanut Butter Cup cloning. Now, when you make this Reese's Peanut Butter Cups recipe, it's better to use reduced-fat peanut butter for a texture that's drier and crumblier like the original. Also, use scissors to trim paper muffin cups so that they are shallower—and a better mold for your clone.  

    Source: Top Secret Recipes by Todd Wilbur.

    Here's how to clone a Reese's Peanut Butter Cup in 3 minutes.

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