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BJ's Restaurant and Brewhouse White Cheddar Mashed Potatoes copycat recipe by Todd Wilbur

BJ's Restaurant and Brewhouse White Cheddar Mashed Potatoes

Score: 5.00 (votes: 7)
Reviews: 7
  • $0.00
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You'll find these easy-to-clone mashers served alongside BJ's new Parmesan Crusted Chicken Breast (click here for a clone of that dish). But this is a versatile side that can also be served up with all sorts of your home-cooked entrees. You won't need gravy for these rich, flavorful mashed potatoes—just a fork.
 
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur. 

Get This

_main
  • 2 large russet potatoes
  • 1 cup shredded white Cheddar cheese
  • 3/4 cup heavy cream
  • 1/4 cup butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon cracked black pepper
Do This

1. Peel and quarter potatoes. Boil potatoes in 6 to 8 cups of water in a pot or large saucepan for 30 to 40 minutes or until soft. Strain potatoes, then add them back to the pan and mash thoroughly.

2. Add cheese, cream, butter, salt, and pepper and heat over medium/low heat, stirring often, until thick.

Serves 4 as side dish.

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Reviews
Marcie Amaro-Hernandez
Jun 3, 2015, 22:00
These potatoes are awesome.
Melissa
Dec 19, 2014, 22:00
Excellent and easy to prepare. I would save these for special occasions due to the high fat content and loads of calories.

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    Bonefish Grill Citrus Herb Vinaigrette
    Bonefish Grill Saucy Shrimp
    Buca di Beppo Garlic Bread and Garlic Bread with Mozzarella
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    When you check in at one of more than 250 hotels run by this U.S. chain, you are handed a bag from a warming oven that contains two soft and delicious chocolate chip cookies. This is a tradition that began in the early 80s using a recipe from a small bakery in Atlanta. All of the cookies are baked fresh every day on the hotel premises. The chain claims to give out about 29,000 cookies every day. 

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    Menu Description: "Our most popular dish! Shrimp and Chicken Sauteed with Onions, Peppers and Tomatoes in a Very Spicy Cajun Sauce. All on top of Fresh Fettuccine."

    The Cheesecake Factory's founder, David Overton, says it was his unfamiliarity with the restaurant business that contributed to the company's success. In an interview with Nation's Restaurant News David says, "We did not know anything about running restaurants. We just knew that people valued fresh foods. In some ways our naivete helped us because we didn't know what you are not supposed to do."

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    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, and served as an appetizer or entree 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.

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    Hooters Buffalo Chicken Wings

    Menu Description: "Nearly world-famous. Often imitated, hardly ever duplicated."

    "Hooters is to chicken wings what McDonald's is to hamburgers," claims promotional material from the company. True, the six fun-loving Midwestern businessmen who started Hooters in Clearwater, Florida, on April Fool's Day in 1983 chose a classic recipe for chicken wings as their signature item. But while some might say it's the buffalo wings that are their favorite feature of the restaurant, others say it's the restaurant chain's trademark Hooters girls—waitresses casually attired in bright orange short-shorts and skin tight T-shirts.

    Today there are over 375 Hooters across the United States serving more than 200 tons of chicken wings every week. The original dish can be ordered in 10-, 20-, or 50-piece servings; or if you want to splurge, there's the "Gourmet Chicken Wing Dinner" featuring 20 wings and a bottle of Dom Perignon champagne, for only $125. To further enhance the Hooters experience when you serve these messy wings, throw a whole roll of paper towels on the table, rather than napkins, as they do in the restaurants.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 2)
    Claim Jumper Cheese Potatocakes

    Menu Description: "(Our most popular appetizer.) Parmesan, Cheddar & Monterey Jack cheeses, cilantro, onion, fresh dill & mashed potato lightly breaded and fried crispy topped with fresh cut chives. Served with herbed ranch salsa."

    This top-seller is a versatile side dish alternative to mashed potatoes, but also stands well on its own as an appetizer. With cilantro, green onion, and three different cheeses in there, the flavor is the bomb. When you add a crispy breading and some herbed ranch salsa drizzled over the top, it's clear why this is the most popular appetizer on the huge Claim Jumper menu. Try dropping a pinch or two of cayenne pepper into the herbed ranch salsa for an extra spicy boost.

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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: 4.97 (votes: 33)
    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: 5.00 (votes: 7)
    Denny's Fabulous French Toast

    Menu Description: "Three thick slices grilled golden brown and sprinkled with powdered sugar."

    This popular breakfast choice at America's number one diner chain takes center stage on the cover of the menu. Three slices of thick bread are dipped in a slightly sweet egg batter, browned to perfection and served up with a dusting of powdered sugar, some soft butter and thick maple syrup on the side. Find the thick-sliced Texas toast bread in your bakery, or use any white bread that's sliced around 3/4-inch thick. This Denny's French toast recipe will make enough for two servings of three slices each, and it's the perfect recipe for waking up a special someone with breakfast in bed.

    Find more amazing breakfast ideas here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.87 (votes: 15)
    Applebee's Chicken Fajita Roll-up

    Menu Description: "A large flour tortilla topped with melted Monterey Jack and cheddar cheeses, grilled chipotle chicken, shredded lettuce and pico de gallo. Rolled, sliced and served with a Mexi-ranch dipping sauce."

    Take Applebee's delicious chicken chipotle fajita recipe, roll it up in a large flour tortilla with lettuce, cheeses and fresh pico de gallo and you've got a meal to wrap your hands around. The Mexi-ranch dipping sauce is the perfect creamy compliment for this recipe and you can use what's left over for a dressing on your next salad. The sauce is actually just a kicked-up ranch dressing recipe that includes a small amount of buttermilk in the ingredients list. But if you don't want to buy a whole carton of buttermilk to use just a tablespoon for this recipe, that's okay. Substitute the regular moo juice you've got sitting in the fridge. For the spicy marinade it's best to use ground chipotle pepper (dried smoked red jalapeno) made by McCormick. If you can't find that stuff, cut the amount in half and use cayenne pepper. For the cheeses, many major brands make a cheddar/Jack blend that will work great here if you'd rather not buy the cheeses separately. That's helpful if you're about to tip the limit for the express lane checkout line.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.59 (votes: 51)
    Soup Nazi's Mexican Chicken Chili

    In Zagat's 1995 New York City Restaurant Survey, Le Cirque 2000, one of the city's most upscale restaurants, received a 25 rating out of a possible 30. In the same guide, Al "The Soup Nazi" Yeganeh's Soup Kitchen International scored an impressive 27. That put the Soup Nazi's eatery in 14th place among the city's best restaurants for that year.

    It was common to see lines stretching around the corner and down the block as hungry patrons waited for their cup of one of five daily hot soup selections. Most of the selections changed every day, but of the three days that I was there, the Soup Nazi's Mexican Chicken Chili recipe was always on the menu. The first two days, it was sold out before I got to the front of the line. But on the last day, I got lucky: "One extra-large Mexican Chicken Chili, please." Hand over money, move to the extreme left. 

    Here is my recipe for what has become one of the Soup Nazi's most popular culinary masterpieces. If you like, you can substitute turkey breast for the chicken to make turkey chili, which was the soup George Costanza ordered on the show.

    Update 1/9/17: Replace the 10 cups of water with 8 cups of chicken broth for a shorter simmer time and better flavor. I also like using El Pato tomato sauce (recipe calls for 1/2 cup) for a bit more heat. 

    Find more of my Soup Nazi hacks here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 6)
    Cheesecake Factory Pumpkin Cheesecake

    While most restaurant chains attempt to keep their menus simple so as not to tax the kitchen, the Cheesecake Factory's menu contains more than 200 items on a 17-page menu. And at the end of the meal there are 40 cheesecakes to choose from for dessert, including the delicious Pumpkin Cheesecake hacked here for you.

    Use an 8-inch springform pan for my Cheesecake Factory Pumpkin Cheesecake recipe. If you don't have one, you should get one. They're indispensable for thick, gourmet cheesecake and several other scrumptious desserts. If you don't want to use a springform pan, this recipe will also work with two 9-inch pie plates. You'll just end up with two smaller cheesecakes. 

    Find more of your favorites from Cheesecake Factory here.

    Source: Top Secret Restaurant 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: 7)
    Fleming's Prime Steakhouse Chipotle Cheddar Macaroni and Cheese

    I've never met a macaroni & cheese I didn't like. But there are a few restaurants that push this common side dish to a higher level. I've had mac & cheese made with three or four cheeses, and some that come drizzled with truffle oil. I've had mac & cheese with green pepper in it, and onion, and parsley, and bacon—it all works for me. But at Fleming's Prime Steakhouse, it's about the chipotle. The smoky jalapeño flavor sets this one apart from others, and makes this one of the top side dishes at the upscale steakhouse chain.

    For our clone, we'll start with a cheese sauce made with smoked cheddar. There's some minced jalapeño and green onion in there, plus a little ground chipotle pepper. A nice finishing touch comes from the breadcrumb topping that's made with Japanese breadcrumbs, or panko, which is flavored with more ground chipotle. The pasta shape used at Fleming's is called cellentani, which looks like long corkscrews. You could also use cavatappi pasta which are shorter corkscrews, or just go for the traditional elbow macaroni which can found pretty much anywhere.

    Find more copycat recipes from Fleming's Steakhouse here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.71 (votes: 24)
    Bonefish Grill Bang Bang Shrimp

    Menu Description: "Tender, crispy wild gulf shrimp tossed in a creamy, spicy sauce."

    Bonefish Grill proudly refers to this appetizer as the "house specialty." And why not, it's an attractive dish with bang-up flavor, especially if you like your food on the spicy side. The heat in this Bang Bang Shrimp recipe comes from the secret sauce blend that's flavored with chili garlic sauce, also known as sambal. You can find this bright red sauce where the Asian foods in your market—and while you're there, pick up some rice vinegar. Once the sauce is made, you coat the shrimp in a simple seasoned breading, fry them to a nice golden brown, toss them gently in the sauce, and then serve them up on a bed of mixed greens to hungry folks who, hopefully, have a cool drink nearby to mellow the sting.

    You might also like my recipes for Bonefish Grill's Saucy Shrimp and Citrus Herb Vinaigrette

    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: 5.00 (votes: 14)
    Carrabba's Chicken Marsala

    Menu Description: "Fire-roasted chicken breast topped with mushrooms, prosciutto and our Florio Marsala wine sauce." 

    To reverse-engineer this big-time favorite entree, I ordered the dish to go, with the sauce on the side, so that I could separately analyze each component. After some trial and error in the underground lab, I found that recreating the secret sauce from scratch is easy enough with a couple small cans of sliced mushrooms, a bit of prosciutto, some Marsala wine, shallots, garlic and a few other good things. Cooking the chicken requires a very hot grill. The restaurant chain grills chicken breasts over a blazing real wood fire, so crank your grill up high enough to get the flames nipping at your cluckers (not a euphemism) for this Carrabba's chicken marsala recipe. If your grill has a lid, keep it open so you can watch for nasty flare-ups.

    Click here for more of your favorite dishes from Carrabba's. 

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 17)
    Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

    Menu Description: "Our creamy cheesecake with chunks of white chocolate and swirls of imported seedless raspberries throughout. Baked in a chocolate crust and finished with white chocolate shavings and whipped cream."

    Heres how to recreate a home version of the cheesecake that many claim is the best they've ever had. Raspberry preserves are the secret ingredient that is swirled into the cream cheese that's poured into a crumbled chocolate cookie crust. Yum. No wonder this cheesecake is the number one pick from the chain's massive list of cheesecake choices.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
     

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  • Score: 4.83 (votes: 6)
    Bennigan's The Monte Cristo

    Menu Description: "A delicious combination of ham and turkey, plus Swiss and American cheeses on wheat bread. Lightly battered and fried until golden. Dusted with powdered sugar and served with red raspberry preserves for dipping."

    It sounds crazy, but it tastes great: a triple-decker ham, turkey, and cheese sandwich is dipped in a tempura-style batter; fried to a golden brown; then served with a dusting of powdered sugar and a side of raspberry preserves. For over ten years, tons of cloning requests for this one have stacked up at TSR Central, so it was time for a road trip. There are no Bennigan's in Las Vegas, and since the Bennigan's chain made this sandwich famous, I headed out to the nearest Bennigan's in San Diego.

    Back home, with an ice chest full of the original Bennigan's Monte Cristo sandwiches well-preserved and ready to work with, I was able to come up with this simple clone for a delicious sandwich that is crispy on the outside, and hot, but not greasy, on the inside (the batter prevents the shortening from penetrating). My Bennigan's Monte Cristo recipe makes one sandwich, which may be enough for two. If you want to make more, you'll most likely have to make more batter so that any additional sandwiches get a real good dunking.

    Recently, Bennigan's restaurants across the country have been closing, but with this secret formula you can still experience the taste of the chain's signature sandwich. 

    Try more of my copycat recipes for famous sandwiches here.

    Source: Top Secret Restaurant Recipes 2 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 chicken is the most popular dish at the huge Chinese take-out chain. Panda Express cooks all of its food in woks. If you don't have one of those, you can use a heavy skillet or a large saute pan.

    Source: Even More Top Secret Recipes 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: 6)
    Texas Roadhouse Rolls

    I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow.

    Discovering the secret to making rolls at home that taste as good as Texas Roadhouse Rolls involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.

    Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.

    This recipe was our #1 most popular in 2019. Check out the other four most unlocked recipes for the year: KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

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  • Score: 3.67 (votes: 6)
    Big Boy Double-Decker Hamburger Classic

    Menu Description: "1/4 pound of 100% pure beef in two patties with American cheese, crisp lettuce and our special sauce on a sesame seed bun."

    Bob Wian's little ten-stool diner, Bob's Pantry, was in business only a short time in Glendale, California, before establishing a following of regular customers—among them the band members from Chuck Fosters Orchestra. One February night in 1937, the band came by after a gig as they often did to order a round of burgers. In a playful mood, bass player Stewie Strange sat down on a stool and uttered, "How about something different for a change, Bob?" Bob thought it might be funny to play along and serve up Stewie a burger he could barely get his mouth around. So Bob cut a bun into three slices, rather than the usual two, and stacked on two hamburger patties along with lettuce, cheese, and his special sauce. When Stewie tasted the huge sandwich and loved it, every band member wanted his own!

    Just a few days later, a plump little six-year old named Richard Woodruff came into the diner and charmed Bob into letting him do odd jobs in exchange for a burger or two. He often wore baggie overalls and had an appetite that forced the affectionate nickname "Fat Boy". Bob thought it was the perfect name for his new burger, except the name was already being used as a trademark for another product. So the name of the new burger, along with Bob's booming chain of restaurants, was changed to "Big Boy." The company's tradename Big Boy character is from a cartoonists napkin sketch of "fat boy," little Richard Woodruff.

    The Big Boy hamburger was the first of the double-decker hamburgers. McDonald's Big Mac, the world's best-known burger that came more than 30 years later, was inspired by Bob Wian's original creation. See if you can get your mouth around it. 

    Check out my other Big Boy copycat recipes here

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 4.75 (votes: 4)
    BJ's Restaurant and Brewhouse Avocado Egg Rolls

    Menu Description: "Crispy golden wontons wrap a tantalizing blend of avocados, cream cheese, sun-dried tomatoes, red onions, cilantro, pine nuts, chipotle peppers and spices. Served with a sweet tamarind sauce."

    Avocado egg rolls or spring rolls seem to be increasing in popularity as an appetizer at casual chains, but they are a bit more of a high maintenance menu item than, say, southwestern egg rolls, or other spring roll variations. Since avocados are quick to oxidize and turn brown, these rolls must be made and served within a 2 to 12-hour timeframe. Also, cooks must be careful not to over fry the egg rolls or the avocado inside will become too hot, turn brown, and taste pretty gross. So, if you're planning to serve these later in the day, make them in the morning and let them chill out in your fridge until it's time to fry them up. You can also make the tamarind sauce early in the day and park it in the fridge. You'll need a little tamarind paste for this sauce, which can be found at Whole Foods or specialty stores. If you don't want to clone the sauce as served in the restaurant, you can always use your favorite sweet and/or spicy bottled dipping sauces. Creamy southwestern-style dipping sauces are also awesome on these. Enjoy our take on BJ's avocado egg rolls recipe!

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
     

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  • Score: 4.47 (votes: 15)
    Sabra Classic Hummus

    Every brand of hummus I've tried over the years has been just so-so in taste and texture, until I discovered Sabra. Now this ultra-smooth hummus—which has been rated number one in a blind taste test—is the only hummus in my fridge, unless I've made this clone. Hummus is an awesome snack as a dip for vegetables or pita chips, since it's rich in protein, soluble fiber, potassium, and Vitamin E. The secret to duplicating Sabra's smooth and creamy quality is to let your food processor work the stuff over for a solid 10 minutes. Also, when getting your Sabra hummus ingredients ready, don't use all of the liquid from the can of garbanzo beans or the hummus will end up too runny. Strain off the liquid first, then measure only 1/2 cup back into the food processor. Sabra uses canola and/or soybean oil, but you may think olive oil tastes better. Look for a jar of sesame tahini in the aisle where all the international foods are parked, and while you're there find the citric acid, which may also go by the name "sour salt." The clone below will not have the proper acidic bite without this secret ingredient, and citric acid also works as a preservative to help the leftover hummus stay fresh and tasty.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 9)
    Cheesecake Factory Thai Lettuce Wraps

    Menu Description: "Create your own Thai lettuce rolls! Satay chicken strips, carrots, bean sprouts, coconut curry noodles and lettuce leaves with three delicious spicy Thai sauces—peanut, sweet red chili and tamarind-cashew."

    Cheesecake Factory's #1 appetizer is finally fauxed, and I've got every secret component for an impressive knockoff here in one recipe: delicious duplicates of the three amazing dipping sauces, perfect sweet-and-sour cucumber slices, and an easy coconut curry marinade clone for the chicken that also doubles as a sauce for the noodles. Get ready to blow everyone away when you unveil this build-it-yourself Thai-inspired lettuce wrap kit at the table. The final dish will serve twice as many people as the restaurant version, and you'll most likely have enough leftover sauces to serve it again if you want to get more chicken.

    Click here for more amazing Cheesecake Factory copycat recipes. 

    Source: Top Secret Restaurant Recipes 3 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)
    Hard Rock Cafe Twisted Mac & Cheese

    Hard Rock Café Twisted Mac & Cheese Menu Description: "Twisted cavatappi pasta, tossed in a lightly spiced 3-cheese sauce with roasted red peppers and topped with Parmesan parsley breadcrumbs."

    The rock-and-roll theme chain peps up old-school macaroni and cheese with roasted red bell pepper, a breadcrumb topping, and a delicious sauce made from three cheeses. For a home clone of this hip appetizer, I found that it's best to shred your own Cheddar and Monterey Jack cheeses, since the pre-shredded type sold in bags doesn't melt as well and you'll likely end up with grainy sauce. Grainy is not good for a sauce. You can use bottled roasted red bell pepper for convenience, or you can roast your own pepper with the tips provided in the Tidbits below. And don't worry about tracking down the hard-to-find cavatappi pasta twisted tubes. Any pasta shape will do here, including the ubiquitous mac & cheese standard: elbow macaroni.

    Find more of your favorite Hard Rock Cafe dishes here
     
    Source: Top Secret Restaurant Recipes 3 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: 4.62 (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: 5.00 (votes: 6)
    Grand Marnier Liqueur

    In 1880s France, oranges were quite rare and exotic. When Louis Alexandre Marnier-Lopostolle traveled to the Caribbean in search of ingredients, he came back with bitter oranges to combine with his family's fine cognac. Other orange-flavored liqueurs such as triple sec and curacao are mixed with a neutral alcohol base. Grand Marnier took it to the next level with a more complex flavor that makes it today's top-selling French liqueur.

    Now you too can combine cognac with a real orange to make a home version of the tasty—and pricey—stuff. By using an inexpensive cognac that costs around 18 to 20 dollars a bottle, you can create a clone cousin of the real thing that normally sells for around 30 bucks a bottle. All you need, in addition to the cognac, is some sugar, an orange, and a little patience to wait at least 2 weeks.

    Try more of my copycat cocktail and liquor recipes here.

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

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  • Score: 4.00 (votes: 3)
    Starbucks Vanilla Almond Biscotti

    "Biscotti" is Italian for "twice baked." The dough is first baked as one giant rectangular cookie loaf, then the loaf is removed from the oven while it's still soft, and it's sliced. These slices are arranged on a baking sheet and cooked once again until crispy. That's how the cookies get their thin profile and crunchiness that makes them the perfect coffee-dunking pastry. These homemade biscotti cookies are actually best the next day after they completely dry out, as long as you live in a dry climate. If your weather is more humid, be sure to seal up the cookies in a tight container after they cool so that they stay crunchy.

    Find more cool Starbucks copycat recipes 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 clone recipes for you to use at home. Welcome to my lab.

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