This grilled chicken sandwich was introduced by America's number-two burger chain in 1990, and soon after the launch, the BK Broiler was selling at a rate of over a million a day. Not good news for chickens.
This one's easy to duplicate at home. To clone the shape of the chicken served at the burger giant, you'll slice the chicken breasts in half, and pound each piece flat with a mallet. Pounding things is fun. Let the chicken marinate and then fire up the grill. The recipe makes four sandwiches and can be easily doubled if necessary for a king-size munch fest.
Source: Even More Top Secret Recipes by Todd Wilbur.
- 3/4 cup water
- 2 teaspoons ketchup
- 1 teaspoon salt
- 1/4 teaspoon liquid smoke
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon dried oregano
- Pinch onion powder
- Pinch parsley
- 2 chicken breast fillets
- 4 sesame seed hamburger buns
- 1 1/3 cups chopped lettuce
- 1/4 cup mayonnaise
- 8 tomato slices
1. Make the marinade by combining the ingredients in a medium bowl.
2. Prepare the chicken by cutting each breast in half. Fold a piece of plastic wrap around each piece of chicken and pound the meat with a tenderizing mallet until it is about 1/4-inch thick and about the same diameter as the hamburger buns. Place the chicken into the marinade, cover it, and chill for at least four hours. Overnight is even better.
3. Preheat your barbecue or indoor grill to high heat. Grill the chicken for 3 to 4 minutes per side or until done.
4. Toast the faces of the hamburger buns in a pan or griddle, in a toaster oven, or face down on the grill. Watch the buns closely to be certain that the faces turn only light brown and do not burn.
5. Build each sandwich from the top down by first spreading about a tablespoon of the mayonnaise on the toasted face of a top bun.
6. Spread about 1/3 cup of chopped lettuce over the mayonnaise.
7. Arrange two tomato slices on the lettuce.
8. Place a chicken breast on the toasted face of the bottom bun.
9. Flip the top part of the sandwich over onto the bottom and scarf out.
Tidbits: Liquid smoke is a flavoring found near the barbecue sauces and marinades. Use hickory-flavored liquid smoke if you have a choice.
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When sales of this once limited-offering sandwich exceeded expectations, Wendy's made it a permanent menu item. Now you can re-create the spicy kick of the original with a secret blend of spices in the chicken's crispy coating. Follow the same stacking order as the original, and you will make four sandwich clones here at a fraction of the cost of the real thing.
They're the world's most famous French fries, responsible for one-third of all U.S. French fry sales, and many say they're the best. These fried spud strips are so popular that Burger King even changed its own recipe to better compete with the secret formula from Mickey D's. One-quarter of all meals served today in American restaurants come with fries; a fact that thrills restaurateurs since fries are the most profitable menu item in the food industry. Proper preparation steps were developed by McDonald's to minimize in-store preparation time, while producing a fry that is soft on the inside and crispy on the outside. This clone requires a two-step frying process to replicate the same qualities: the fries are par-fried, frozen, then fried once more to crispy just before serving. Be sure to use a slicer to cut the fries for a consistent thickness (1/4-inch is perfect) and for a cooking result that will make them just like the real thing. As for the rumor that you must soak the fries in sugar water to help them turn golden brown, I also found that not to be necessary. If the potatoes have properly developed they contain enough sugar on their own to make a good clone with great color.
It took chefs several years to develop what would eventually become KFC's most clucked about new product launch in the chain's 57-year history. With between 70 to 180 calories and four to nine grams of fat, depending on the piece, the new un-fried chicken is being called "KFC's second secret recipe," and "a defining moment in our brand's storied history" in a company press release. The secret recipe for the new grilled chicken is now stored on an encrypted computer flash drive next to the Colonel's handwritten original fried chicken recipe in an electronic safe at KFC company headquarters. Oprah Winfrey featured the chicken on her talk show and gave away so many coupons for free grilled chicken meals that some customers waited in lines for over an hour and half, and several stores ran out and had to offer rain checks. Company spokesperson Laurie Schalow told the Associated Press that KFC has never seen such a huge response to any promotion. "It's unprecedented in our more than 50 years," she said. "It beats anything we've ever done."
When I heard about all the commotion over this new secret recipe I immediately locked myself up in the underground lab with a 12-piece bucket of the new grilled chicken, plus a sample I obtained of the proprietary seasoning blend, and got right to work. After days of nibbling through what amounts to a small flock of hens, I'm happy to bring you this amazing cloned version of this fast food phenomenon so that you can now reproduce it in your own kitchen. Find the smallest chicken you can for this KFC grilled chicken copycat recipe, since KFC uses young hens. Or better yet save some dough by finding a small whole chicken and cut it up yourself. The secret preparation process requires that you marinate (brine) your chicken for a couple hours in a salt and MSG solution. This will make the chicken moist all of the way through and give it great flavor. After the chicken has brined, it's brushed with liquid smoke-flavored oil that will not only make the seasoning stick to the chicken, but will also ensure that the chicken doesn't stick to the pan. The liquid smoke in the oil gives the chicken a smoky flavor as if it had been cooked on an open flame barbecue grill.
The grilled chicken at KFC is probably cooked on ribbed metal plates in specially designed convection ovens to get those grill marks. I duplicated that process using an oven-safe grill pan, searing the chicken first on the stovetop to add the grill marks, then cooking the chicken through in the oven. If you don't have a grill pan or a grill plate, you can just sear the chicken in any large oven safe saute pan. If you have a convection function on your oven you should definitely use it, but the recipe will still work in a standard oven with the temperature set just a little bit higher. After baking the chicken for 20 minutes on each side, you're ready to dive into your own 8-piece bucket of delicious indoor grilled chicken that's as tasty as the fried stuff, but without all the fat.
Check out the video demonstration of this recipe.
Source: "Top Secret Recipes Step-by-Step" by Todd Wilbur
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.
Menu Description: "Lightly-dusted, stir-fried in a sweet Szechwan sauce."
The delicious sweet-and-spicy secret sauce is what makes this dish one of P. F. Chang's top picks. Once the sauce is finished all you have to do is saute your chicken and combine. You'll want to cook up some white or brown rice, like at the restaurant. If you can't find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.TRANSLATE with xEnglishTRANSLATE with
In the early 90's Boston Chicken was rockin' it. The home meal replacement chain's stock was soaring and the lines were filled with hungry customers waiting to sink their teeth into a serving of the chain's delicious rotisserie chicken. So successful was the chain with chicken, that the company quickly decided it was time to introduce other entree selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf. But offering the other entrees presented the company with a dilemma: what to do about the name. The bigwigs decided it was time to change the name to Boston Market, to reflect a wider menu. That meant replacing signs on hundreds of units and retooling the marketing campaigns. That name change, plus rapid expansion of the chain and growth of other similar home-style meal concepts sent the company into a tailspin. By 1988, Boston Market's goose was cooked, and the company filed for bankruptcy. Soon McDonald's stepped in to purchase the company, with the idea of closing many of the stores for good, and slapping Golden Arches on the rest. But that plan was scrapped when, after selling many of the under-performing Boston Markets, the chain began to fly once again. Within a year of the acquisition Boston Market was profitable, and those meals with the home-cooked taste are still being served at over 700 Boston Market restaurants across the country.
How about some of those famous Boston Market side-dishes to go with your copycat meatloaf recipe? I've cloned all the best ones here.
Source: Even More Top Secret Recipes by Todd Wilbur.
Try my improved version in Top Secret Recipes Step-by-Step.
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.
Menu Description: "Our appetizing cheese dip with seasoned beef. Served with warm tostada chips."
Take your chips for a dip in this top-secret Chili's skillet queso copycat recipe that comes to your table in a small cast iron skillet along with a big bowl of tortilla chips. A popular recipe that's been circulating calls for combining Velveeta with Hormel no-bean chili. Sure, it's a good start, but there's more to Chili's spicy cheese dip than that. Toss a few other ingredients into the saucepan and after about 20 minutes you'll have a great dip for picnic, party, or game time.TRANSLATE with xEnglishTRANSLATE with
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.
Menu Description: "Breaded chicken breast tossed in spicy wing sauce. Served with cool bleu cheese dressing."
This clone re-creates the piquant flavor of traditional Buffalo chicken wings, but the bones and skin are left back in Buffalo. That's because these "wings" are actually nuggets sliced from chicken breast fillets, then breaded and fried, and smothered with the same type of spicy wing sauce used on traditional wings. If you like the flavor of Buffalo wings, but wish you could use a fork, your spicy dreams have come true. Serve these up with some celery sticks and bleu cheese dressing on the side for dipping.
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.
Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.
Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.
I first created the clone for this Cajun-style recipe back in 1994 for the second TSR book, More Top Secret Recipes, but I've never been overjoyed with the results. After convincing a Popeyes manager to show me the ingredients written on the box of red bean mixture, I determined the only way to accurately clone this one is to include an important ingredient omitted from the first version: pork fat. Emeril Lagasse—a Cajun food master—says, "pork fat rules," and it does. We could get the delicious smoky fat from rendering smoked ham hocks, but that takes too long. The easiest way is to cook 4 or 5 pieces of bacon, save the cooked bacon for another recipe (or eat it!), then use 1/4 cup of the fat for this hack. As for the beans, find red beans (they're smaller than kidney beans) in two 15-ounce cans. If you're having trouble tracking down red beans, red kidney beans will be a fine substitute.
Can't get enough Popeyes? Find all of my recipes here.
Source: Top Secret Recipes Unlocked by Todd Wilbur.
Some say it's the best off-the-shelf barbecue sauce in the business. That secret combination of molasses, liquid smoke, and spices makes this stuff irresistible on chicken, ribs, or a juicy hamburger. Keep it fresh for your next cookout by whipping up your own home clone batch from scratch.
Source: Even More Top Secret Recipes by Todd Wilbur.
Try more famous copycat sauce recipes here.
Menu Description: "Breaded boneless chicken breast is delicately spiced and covered in a spicy-sweet orange glaze. Served in a big bowl over almond rice pilaf and a flavorful mixture of mushrooms, broccoli, red pepper, sugar snap peas, and shredded carrots. Topped with toasted almonds and crispy noodles."
In a dish like this, it's important to get the sauce tasting just right or the whole hack will be off. Simmering a secret blend of orange juice, brown sugar, marmalade, and few other ingredients will give you a sauce that's sweet, tangy, spicy and really, really freakin' good. Rather than going to the trouble of breading and frying the chicken from scratch, I've cut time off your prep by including frozen breaded chicken fingers that you simply bake in the oven when you're ready to assemble the dish. I used Claim Jumper brand chicken tenderloins for this recipe since one 20-ounce box was perfect for the two servings this recipe yields. However, these are mongo-huge restaurant-size portions, so you'll be able to divide this recipe up into four more modest servings if you like.
Make more of your favorite dishes from Applebee's.
Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
For two years after the first Olive Garden restaurant opened in 1982, operators were still tweaking the restaurant's physical appearance and the food that was served. Even the tomato sauce was changed as many as 25 times. It's that sort of dedication that creates fabulous dishes like this popular soup. It blends the flavors of potatoes, kale, and Italian sausage in a slightly spicy chicken and cream broth.TRANSLATE with xEnglishTRANSLATE with
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.
Taco Bell takes the fast food quesadilla into new territory with three different cheeses and a creamy jalapeño sauce, all of which you can now cheerfully re-create in the comfort of your warm kitchen. Gather up the crew, since this easy recipe will make four of the tasty tortilla treats.
Since McDonald's doesn't sell onion rings, these crunchy, golden hoops from the world's number two restaurant chain are the most popular onion rings in the world. There are more than 12,000 Burger Kings in 61 countries these days, and after French fries, onion rings are the second-most popular companion to the chain's signature Whopper sandwich. Check out how simple it is to clone a whopping four dozen onion rings from one onion, using this triple-breading process. When frying, trans fat-free vegetable shortening makes for the best Burger King Onion Rings recipe, but you can get by fine using vegetable oil if that's the way you want to go.. (For a great dipping sauce—similar to Outback's Bloomin' Onion sauce—check out my clone recipe for Burger King's Zesty Onion Ring Dipping Sauce.)
Source: Top Secret Recipes Unlocked by Todd Wilbur.TRANSLATE with xEnglishTRANSLATE with
In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.
Source: More Top Secret Recipes by Todd Wilbur.
Once a regular menu item, these sweet, saucy wings are now added to the KFC menu on a "limited-time-only" basis in many markets. So how are we to get that sticky sauce all over our faces and hands during those many months when we are cruelly denied our Honey BBQ Wings? Now it's as easy as whipping up this KFC honey BBQ wings recipe that re-creates the crispy breading on the chicken wings, and the sweet-and-smoky honey BBQ sauce. "Limited-time-only" signs—we laugh at you.
Menu Description: "Tossed in our honey-chipotle sauce."
After cloning the plain version of these breaded chicken fingers in Top Secret Restaurant Recipes 2, I received requests to knockoff this more flavorful sweet-and-spicy version. If you like big flavor and some heat, this is the clone for you. The breading technique is the big secret: first use a wet batter and then toss the tenders in a dry breading. When the chicken tenders are fried to a golden brown they are gently tossed in the honey-chipotle sauce and served either as an appetizer, or with corn on the cob and French fries as an entree.
Find more recipes for your favorite dishes from Chili's here.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
When I saw a recent Mashed.com poll where most people picked the spinach & artichoke dip as their favorite appetizer on the Applebee’s menu, I realized I haven’t yet cracked the recipe, and immediately got to work.
I've hacked many spinach & artichoke dips over the years, but this one is different with a blend of Italian cheese in the mix. Thankfully, grocery stores usually have bags of pre-blended shredded Italian cheese, to make things easy. With that cheese blend, plus some additional Asiago and Parmesan, we've got a spot-on match to Applebee's Spinach & Artichoke Dip.
No need to defrost the frozen spinach ahead of time—that will be taken care of when it steams in your microwave. Add the steamed spinach to the cheese and other ingredients in a saucepan with the trimmed artichoke hearts, and when it’s hot, sprinkle on some more Parm, brown it under your broiler, and bust out the chips.TRANSLATE with xEnglishTRANSLATE with
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.
A popular staple of any Chinese chain is fried rice, so it better be good, and the version served at Panda Express most certainly is. Here's my easy Panda Express Fried Rice recipe for when you need a stress-free, low-cost side for your entrées. But I do suggest that you cook the white rice several hours or even a day or two before you plan to make the finished dish. I found that the cooked rice called for in this recipe works best when it's cold.
As for a shortcut, bagged frozen peas and carrots will save you from the hassle of petite-dicing carrots since the carrots in those bags are the perfect size to produce an identical clone. And they're already cooked.
Menu Description: “A baked blend of Italian cheeses, pasta, and our signature five-cheese marinara.”
Creating a recipe for Olive Garden’s famous baked ziti would not be possible without a perfect clone of the chain’s popular five-cheese marinara sauce. I started with my previous hack of the plain marinara for Olive Garden’s Chicken Parmigiana and enhanced it with the addition of five kinds of Italian cheese and heavy cream.
Determining which five types of cheese are in a prepared sauce is tough without some insider assistance, so before cooking I focused my efforts on convincing a server to ask the chef for the list…and I got it! The blend of cheese used here in the sauce comes straight from the kitchen of my local Olive Garden. When you taste it, you’ll know the intel was legit.
After the sauce is added to the pasta it’s topped with a cheese-and-breadcrumb mix called “ziti topping,” then it’s browned under a salamander (for the restaurant version) or a broiler (for your version). The result is a beautiful dish with great sauce and a cheesy topping that should satisfy even the pickiest baked ziti fanatics.
I've cloned a ton of dishes from Olive Garden. See if I hacked your favorite here.
Menu Description: “Sauteed chicken, shrimp, red bell peppers in a spicy Cajun Alfredo sauce, Parmesan-Romano and fettuccine. Served with a warm garlic breadstick.”
In 1997, I published a clone recipe for T.G.I Friday’s Spicy Cajun Chicken Pasta because it was one of the chain’s most popular dishes at the time. But as the years pass and menus get tweaked, old food favorites are decommissioned to make way for fresh, new ideas. Sometimes the new dishes are twists on old favorites, as is this improved version of the classic Spicy Cajun Chicken Pasta, which now includes extra-large shrimp and a better spicy alfredo sauce.
My T.G.I. Friday's Cajun Shrimp and Chicken Pasta recipe starts with a quick brine for moist, flavorful chicken. Prep the chicken and creamy sauce in one pan; the shrimp, bell pepper, and garlic in another.
When you’re ready to serve the dish, toss the sauce with the pasta, then plate it and top it with minced parsley and you've got a perfect restaurant-style hack.
Menu Description: “Lightly fried, topped with smoked paprika + bacon candy.”
Lazy Dog Crispy Deviled eggs are hard-boiled egg whites that are breaded and fried until crispy, then filled with the creamy yolk mixture, sprinkled with smoked paprika, and topped with the best thing that ever topped a deviled egg: bacon candy!
We'll start with my preferred way to hard-boil the eggs, to get beautifully yellow yolks with no grey tint to them. Those bright yellow yolks are removed and flavored, then spooned back into the crispy breaded whites.
I'm also including my hack for cloning two slices of the chain's great brown sugar candied bacon. If you want to make extra bacon candy to munch on check out my recipe for Lazy Dog's Bacon Candy appetizer and you’ll get five slices of bacon candy. That’s two for your Lazy Dog Crispy Deviled Eggs recipe, and three for you to eat and share.TRANSLATE with xEnglishTRANSLATE with
If you feel like diving into a pile of wings with big flavor and no heat, you'll love this Wngstop Garlic Parmesan Wings recipe. At the restaurant, these wings are deliciously doused with a buttery garlic Parmesan baste and then sprinkled with grated Parmesan cheese. A home clone is easy when you toss crispy wings in this hack of the top secret baste and top them with a snowfall of good Parmesan cheese.
To duplicate the baste, you clarify a stick of butter, then add a little oil so that the butter doesn’t solidify. Parmesan cheese, garlic, and salt are mixed in, then the sauce is set aside to cool and thicken.
Once the wings are fried to a golden brown, toss them with the baste in a bowl, then grab the grated Parm and make it snow.
Check out my other Wingstop clone recipes here.
The Wingstop menu offers nearly a dozen flavor variations of fried chicken wings, including original hot buffalo-style, parmesan garlic, and mango habanero, but it’s the lemon pepper wings that get the most raves. And even though they’re referred to as “dry rub” wings on the menu, the secret to a perfect Wingstop lemon pepper wings recipe is in the wet baste that goes on first.
The lemon pepper won’t stick to the wings without making them wet, and that’s where the sauce, or baste, comes in. The baste is easy to make by clarifying butter and combining it with oil to prevent the butter from solidifying, then adding lemon pepper and salt.
I obtained a sample of Wingstop’s lemon pepper seasoning and took a few stabs at cloning the blend from scratch, but ultimately decided the task was a time-waster when pre-blended lemon pepper is so easy to find. I compared Wingstop’s lemon pepper with the blends from McCormick and Lawry’s—each is slightly different than what Wingstop uses. McCormick’s is lemonier than Wingstop’s blend, and Lawry’s version is chunkier and less lemony, but either blend is close enough to deliver a satisfying clone.
After the wings are fried, baste them with the sauce below and sprinkle them with your favorite lemon pepper. Now you've made copycat Wingstop's Lemon Pepper Wings like a pro.
Find my recipes for Wingstop's original and parmesan-garlic wings here.
Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.
If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the Rao's Marinara sauce for yourself using this new and very easy recipe.
The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.
After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.
This recipe was our #1 most popular in 2020. Check out the other four most unlocked recipes for the year: Olive Garden Lasagna Classico (#2), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).
You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.
A requirement of any visit to Chicago is eating at least one slice of deep dish pizza in the city that perfected it. Deep dish pizza quickly became a Chicago staple after Ike Sewell and Ric Riccardo opened the first Pizzeria Uno in 1943 and served a hearty new style of pizza constructed in a high-rimmed cake pan. The yeast crust was tender and flakey, like a pastry, and the cheese was layered under the sauce so that it wouldn’t burn in a hot oven for the long cooking time.
While researching a home hack of this now-iconic recipe, I discovered an unexpected technique that I hadn’t seen in other deep dish recipes. Employees told me the pizza crusts are partially cooked each morning to cut down on the wait time for customers. Before the restaurant opens each day, cooks press the dough into a pan and then sprinkle it with a little shredded cheese. The shells are then partially baked and set aside. Later, when an order comes in, the pizza is built into one of the par-baked crusts and finished off. This way customers get their food faster, and the tables turn over quicker.
Copying that delicious, flakey crust was the task that took me the longest. After two weeks of baking, I finally settled on a formula that was a mash-up of yeast dough and pie crust and made a perfectly tender deep dish crust, with great flavor that exactly mimicked the original. If you like Uno, you will love this.
Regarding the cheese: be sure your cheese is at room temperature, not cold, or it may not melt all the way through. Also, it’s best if you buy cheese by the block and shred it yourself. Pre-shredded cheese is dusted with cornstarch so that the shreds don’t stick together in the bag, and it won’t melt as smoothly as cheese you shred by hand.
This recipe will make enough sauce for two pizzas. I just thought you should know that in case you get the urge to make another deep dish after this one disappears.
This recipe was our #4 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Bush's Country Style Baked Beans (#5).
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.
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.
For 25 years Fuddruckers has been serving huge, cooked-when-ordered beef patties on freshly baked buns. You decorate your hamburger creation with sliced tomato, onions, lettuce, pickles, peppers, relish and whatever else is offered at the toppings bar. Everyone builds their burger differently, yet the company claims these are "The Worlds Greatest Hamburgers." What makes them so good? Fuddruckers boasts that it uses only 100% USDA choice, aged ground beef. What Fuddruckers won't tell you is which secret ingredients make up the delicious burger seasoning used on each of those patties. After analyzing a sample of the blend used in the shakers back by the griddle, I've come up with this simple clone which you can now mix up at home, and pour into an empty shaker bottle. Sprinkle it onto 1/3- or 1/2-pound ground beef patties just before they cook, then grab some fresh buns in the bakery section of your store. Add your choice of other fresh toppings, and you'll soon have a hamburger clone that tastes just like those served at the more than 230 Fuddruckers.
Wash down that tasty burger with my recipe for In-N-Out Burger Vanilla Shake.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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.
Menu Description: "Wild gulf shrimp sauteed in a Lime Tomato Garlic sauce with Kalamata olives and Feta cheese."
Restaurateurs Tim Curci and Chris Parker opened the first Bonefish Grill in St. Petersburg, Florida in 2000, and, with at least eight species of fresh oak-grilled fish to choose from on any given day, the chain has since exploded to over 100 units in 24 states. Yes, the fish is very good, and the oak grill is a nice touch, but you should also know that this is a restaurant that likes to have fun with sauces. This appetizer clone is a good example of that. The tartness of the lime works beautifully with the sweetness of the sundried tomato to create a scampi sauce unlike any you may have tasted before. Lay this simple dish on the troops before your main course and you will be tonight's kitchen hero.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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.
Menu Description: "Crunchy and crisp battered green beans with a cool creamy Cucumber-Wasabi Ranch dip."
T.G.I. Friday's new finger food offering might just make you forget about French fries. At least for a little while. Flavorful green beans are coated with tasty breadcrumbs, then fried to a golden brown, and served with a side of creamy wasabi dipping sauce. This item has quickly become the top seller on the chain's new appetizer menu as Friday's becomes the first major casual restaurant to introduce a dish that has been popular for several years at upscale chains.
Creating a home version isn't just a matter of breading and frying fresh green beans. My first attempts using a breading technique employed for perfect onion rings produced beautiful looking fried beans, but they were undercooked and had an overwhelming green bean flavor that was absent from the Friday's version. So, I had to figure out a good way to get the green bean-ness out of there. After a few tests that included steaming, baking, and boiling, I finally settled on blanching the beans in a flavorful broth. The secret technique, which you'll find here, tenderizes the beans while injecting pleasant flavor that closely resembles the Friday's favorite.
Menu Description: "Loaded with cheddar cheese and bacon. Served with sour cream and chives."
Perfume salesman Alan Stillman was a single guy in New York City in 1965, looking for a way to meet women who lived in his neighborhood. He figured out a way to get their attention: buy a broken-down beer joint in the area, jazz it up, and call it "The T.G.I.F." to attract the career crowd. Within a week, police had barricaded the area to control crowds flocking to Alan's new restaurant. The restaurant made $1 million in its first year—a lot of dough back then. Soon restaurateurs across the country were imitating the concept.
In 1974 T.G.I. Friday's invented an appetizer that would also be copied by many in the following years. Potato skins are still the most popular item on the T.G.I. Friday's menu, with nearly 4 million orders served every year. The recipe has the added benefit of providing you with leftover baked potato ready for mashing.
Rather than trying to beat the competitors—especially if they have an exceptional product—Mrs. Fields Famous Brands throws cash at 'em. With the acquisition of Great American Cookies in 1998 by the company that made chewy mall cookies big business, Mrs. Fields is now peddling her baked wares in more than 90 percent of the premier shopping malls in the United States. That's how you make some serious dough. One of the all-time favorite cookies you can grab at any of the 364 Great American Cookies outlets is the classic snickerdoodle. Rolled in cinnamon and sugar, it's soft and chewy and will seem to be undercooked when you take it out of the oven. When it cools it should be gooey, yet firm in the middle. Just a couple bites should make you wonder: "Got milk?!"
It's America's most popular pasta sauce, and now you can whip up clones of two varieties at home at a fraction of the cost. Add a few ingredients to a large can of tomato sauce and get on with the simmering. These recipes duplicate the traditional "Meat" variety of the sauce and the newer "Chunky Garden Style" version with tomato, basil, and Italian cheese. Feel free to doctor these sauces up with your own creative additions (sliced mushrooms, fresh garlic, etc.) just as many do with the real Ragu.
Source: Top Secret Recipes Unlocked by Todd Wilbur.
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.
With spice grinder in hand, Gustav Brunn traveled to America from Germany, and settled down in Baltimore on the Chesapeake Bay, where steamed crabs are a staple. Gustav began grinding. In 1939, after trying many different combinations, Gustav found just the right mix for a top secret blend of spices that would be the most-used seasoning on steamed crabs, shrimp, lobster, and other tasty seafood dishes for generations to come. But McCormick & Co., which purchased Old Bay in 1990, insists that the celery salt based blend is not just for seafood. You can also use the seasoning on chicken, French fries, popcorn, baked potatoes, deviled eggs, hamburgers, and even pizza.
Try your homemade Old Bay on my recipe for jumbo lump crab cakes from Joe's Stone Crab.
Source: Top Secret Recipes Unlocked by Todd Wilbur.TRANSLATE with xEnglishTRANSLATE with
Exclusive signed copy. It's no longer necessary to stand in line for a table at T.G.I. Friday's or Red Lobster, Olive Garden or Outback. You can make the menu items you love right at home—with ingredients from your local supermarket. Included in this book are some of the best-kept restaurant secrets that let you eat in with the great taste of eating out!
In this unique cookbook Todd Wilbur re-creates more than 100 signature dishes from America's most popular chain restaurants—including such hot theme eateries as the Hard Rock Cafe and Planet Hollywood.
Wilbur's easy-to-make knock-offs, the product of years of research, are indiscernible from the originals—and the most ingenious way we know of to cut down on the cost of eating out. But watch out, once you start cooking, people may start calling for reservations at your dinner table!
Find out how to make home versions of Applebees Oriental Chicken Salad, Benihana Hibachi Chicken & Steak, California Pizza Kitchen BBQ Chicken Pizza, The Cheesecake Factory Cajun Jambalaya Pasta, Chi-Chi's Sweet Corn Cake, Cracker Barrel Hash Brown Casserole, Hard Rock Cafe Famous Baby Rock Watermelon Ribs, Hooters Buffalo Wings, Marie Callenders Famous Golden Cornbread, Olive Garden Hot Artichoke-Spinach Dip, Outback Steakhouse Alice Springs Chicken, Pizza Hut Original Stuffed Crust Pizza, Planet Hollywood Chicken Crunch, Ruth's Chris Creamed Spinach, T.G.I. Friday's Potato Skins, and many more.
Applebee's Club House Grill
Applebee's Oriental Chicken Salad
Applebee's Pizza Sticks
Applebee's Tijuana "Philly" Steak Sandwich
Benihana Hibachi Chicken
Benihana Hibachi Steak
Benihana Mustard Dipping Sauce
Benihana Ginger Dipping Sauce
Benihana Japanese Fried rice
Bennigan's Buffalo Chicken Sandwich
Bennigan's California Turkey Sandwich
Bennigan's Cookie Mountain Sundae
Big Boy Cream of Broccoli Soup
Big Boy Original Double-Decker Hamburger Classic
Big Boy Club Sandwich
California Pizza Kitchen Original BBQ Chicken Pizza
California Pizza Kitchen Thai Chicken Pizza
California Pizza Kitchen Southwestern Burrito Pizza
Cheesecake Factory Bruschetta
Cheesecake Factory Avocado Eggrolls
Cheesecake Factory Cajun Jambalaya Pasta
Cheesecake Factory Pumpkin Cheesecake
Cheesecake Factory Key Lime Cheesecake
Chi-Chi's Beef Nachos Grande
Chi-Chi's Chicken Nachos Grande
Chi-Chi's Sweet Corn Cake
Chi-Chi's Twice Grilled Barbecue Burrito
Chi-Chi's "Fried" Ice Cream
Chili's Grilled Caribbean Salad
Chili's Fajitas for Two
Chili's Peanut Butter Cheesecake
Cracker Barrel Hash Brown Casserole
Cracker Barrel Eggs-in-the-Basket
Cracker Barrel Chicken & Dumplins
Denny's Scram Slam
Denny's Moons Over My Hammy
Denny's The Super Bird
Dive! Carrot Chips
Dive! Sicilian Sub Rosa
Dive! Brick Oven Mushroom & Turkey Cheese Sub
Hard Rock Cafe Filet Steak Sandwich
Hard Rock Cafe Grilled Vegetable Sandwich
Hard Rock Cafe Famous Baby Rock Watermelon Ribs
Hard Rock Cafe Orange Freeze
Hooters Buffalo Chicken Wings
Hooters Buffalo Shrimp
Hooters Pasta Salad
Houlihan's Houli Fruit Fizz
Houlihan's Smashed Potatoes
IHOP Banana Nut Pancakes
IHOP Cheese Blintz
IHOP Fajita Omelette
IHOP French Toast
Lone Star Steakhouse & Saloon Amarillo Cheese Fries
Lone Star Steakhouse & Saloon Black Bean Soup
Lone Star Steakhouse & Saloon Texas Rice
Lone Star Steakhouse & Saloon Sweet Bourbon Salmon
Marie Callender's Famous Golden Cornbread
Marie Callender's Chicken Pot Pie
Marie Callender's Banana Cream Pie
Olive Garden Italian Salad Dressing
Olive Garden Hot Artichoke-Spinach Dip
Olive Garden Toscana Soup
Olive Garden Alfredo Pasta
Outback Steakhouse Bloomin' Onion
Outback Steakhouse Gold Coast Coconut Shrimp
Outback Steakhouse Walkabout Soup
Outback Steakhouse Alice Springs Chicken
Perkins Family Restaurants Potato Pancakes
Perkins Family Restaurants Granny's Country Omelette
Perkins Family Restaurants Country Club Omelette
Pizza Hut Original Stuffed Crust Pizza
Pizza Hut Pepperoni & Cheese Stuffed Crust Pizza
Pizza Hut TripleDecker Pizza
Planet Hollywood Pizza Bread
Planet Hollywood Chicken Crunch
Planet Hollywood Pot Stickers
Red Lobster Broiled Lobster
Red Lobster Broiled Bacon-Wrapped Scallops
Red Lobster Grilled Scallop & Bacon Skewers
Red Lobster Stuffed Shrimp
Red Lobster Stuffed Mushrooms
Red Robin No-Fire Peppers
Red Robin BBQ Chicken Salad Red Robin Mountain High Mudd Pie
Ruby Tuesday Potato Cheese Soup
Ruby Tuesday Smokey Mountain Chicken
Ruby Tuesday Sonora Chicken Pasta
Ruby Tuesday Strawberry Tallcake for Two
Ruth's Chris Steak House Barbecued Shrimp
Ruth's Chris Steak House Petite Filet
Ruth's Chris Steak House Creamed Spinach
Ruth's Chris Steak House Potatoes Au Gratin
Shoney's Country Fried Steak
Shoney's Slow-Cooked Pot Roast
Shoney's Hot Fudge Cake
Sizzler Cheese Toast
Sizzler Chicken Club Sandwich
Sizzler Southern Fried Shrimp
Stuart Anderson's Black Angus Cheese Garlic Bread
Stuart Anderson's Black Angus Western T-bone
Stuart Anderson's Black Angus Whiskey Pepper Steak
T.G.I. Friday's Potato Skins
T.G.I. Friday's Nine-Layer Dip
T.G.I. Friday's California Chargrilled Turkey Sandwich
T.G.I. Friday's Spicy Cajun Chicken Pasta
T.G.I. Friday's Friday's Smoothies--Gold Medalist
T.G.I. Friday's Friday's Smoothies--Tropical Runner
Tony Roma's World Famous Ribs
Tony Roma's Original Baby Backs
Tony Roma's Carolina Honeys
Tony Roma's Red Hots
Western Sizzlin' "Teriyaki" Chicken Breast
Exclusive signed copy. Ever wonder what makes McDonald's Special Sauce so special, or puts the supreme in a Taco Bell Burrito Supreme, or makes Newman's Own Creamy Caesar Dressing so darn good?
This cookbook includes all the step-by-step instructions for making your own professional quality clones. With a dash of spicy humor, a spoonful of food facts, and a hearty serving of culinary curiosity, Todd Wilbur serves up another batch of America's favorite recipes. Todd puts his sleuthing taste buds to work to bring us over 85 amazing new clones in Even More Top Secret Recipes.
Armed with his recipes and blueprints, you can now duplicate your favorite brand-name food, from famous hamburgers to candy bars and snack cakes, right in your own kitchen without spending a lot of dough. Discover how to make your own versions of KFC Extra Crispy Chicken, Girl Scout Cookies Thin Mints, Kraft Stove Top Stuffing, McDonald's French Fries, Panda Express Mandarin Chicken, Wendy's Spicy Chicken Fillet Sandwich, Cadbury Creme Egg, Boston Market Meatloaf, Cinnabon CinnabonStix, Hot Dog On A Stick Hot Dog, Drake's Devil Dogs, Nestle Baby Ruth, and many, many more!
Other books you may like: Top Secret Recipes Unlocked, Top Secret Restaurant Recipes 3
Arby's Bronco Berry Sauce
Auntie Anne's Pretzels
Baskin-Robbins Ice Cream Cake
Boston Market Meatloaf
Bull's-Eye Original BBQ Sauce
Burger King Big King
Burger King BK Broiler
Burger King Breakfast Sandwich--Biscuit Sandwich
Burger King Breakfast Sandwich--Croissan'wich
Cadbury's Creme Egg
Carl's Jr. Bacon Swiss Crispy Chicken Sandwich
Carl's Jr. Ranch Crispy Chicken Sandwich
Chef Paul Prudhomme's Poultry Magic
Dolly Madison Zingers (Devil's Food)
Doubletree Chocolate Chip Cookies
Drake's Devil Dogs
Emeril's Original Essence
Fatburger Original Burger
French's Classic Yellow Mustard
Girl Scout Cookies Shortbread
Girl Scout Cookies Thin Mints
Good Seasons Italian Salad Dressing Mix
Grandma's Cookies Oatmeal Raisin Big Cookie
Grandma's Cookies Peanut Butter Big Cookie
Great American Cookies Snickerdoodles
Great American Cookies White Chunk Macadamia
Heinz 57 Sauce
Hershey's Payday Candy Bar
Honeybaked Ham Glaze
Hot Dog On A Stick
K.C. Masterpiece Original BBQ Sauce
Kellogg's Cocoa Rice Krispies treats
Kellogg's Peanut Butter Chocolate Rice Krispies Treats
Kenny Rogers Roasters Corn Muffins
KFC BBQ Baked Beans
KFC Extra Crispy Chicken
KFC Honey BBQ Wings
KFC Macaroni & Cheese
KFC Mashed Potatoes & Gravy
KFC Potato Salad
Kraft Deluxe Macaroni & Cheese
Kraft Shake 'N Bake
Kraft Stove Top Stuffing
Kraft Thousand Island Dressing
Lawry's Seasoned Salt
Lawry's Taco Spices & Seasoning
Little Debbie Oatmeal Creme Pies
McDonald's Arch Deluxe
McDonald's Breakfast Bagel Sandwich--Ham & Egg
McDonald's Breakfast Bagel Sandwich--Steak & Egg
McDonald's Breakfast Bagel Sandwich--Spanish Omelet
McDonald's Breakfast Burrito
McDonald's French Fries
McDonald's Hot Mustard Sauce
McDonald's Special Sauce
McDonald's Sweet & Sour Dipping Sauce
McDonald's Yogurt Parfait
Mrs. Dash Salt-Free Seasoning Blend
Nabisco Cheese Nips
Nabisco Nilla Wafers
Nestle Baby Ruth Candy Bar
Newman's Own Creamy Caesar Dressing
Pace Picante Sauce
Panda Express Mandarin Chicken
Panda Express Orange Flavored Chicken
Papa John's Dipping Sauces--Special Garlic Sauce
Papa John's Dipping Sauces--Cheese Sauce
Papa John's Dipping Sauces--Pizza Sauce
Pepperidge Farm Ginger Man Cookies
Progresso Italian-Style Bread Crumbs
Sabrett Onions In Sauce
Schilling Salad Supreme
Sunshine Lemon Coolers
Taco Bell Burrito Supreme
Taco Bell Chicken Fajita Seasoning Mix
Taco Bell Fire Border Sauce
Taco Bell Mexican Pizza
Taco Bell Soft Taco
Taco Bell Taco Seasoning Mix
Tommy's Original World-Famous Hamburgers
Wendy's Chicken Caesar Fresh Stuffed Pita
Wendy's Classic Greek Fresh Stuffed Pita
Wendy's Spicy Chicken Fillet Sandwich
Wienerschnitzel Chili Sauce
One of the tastiest dipping sauces that you can choose with your order of Chicken McNuggets is this sweet-and-sour creamy Dijon mustard. No longer shall you find it necessary to beg for extra packets of this sauce with your next box of cluck chunks. Now, with just four ingredients, you can from this day forward mix up the stuff at home anytime you want to use it as a spread on savory sandwiches (great with ham!) or as a dipping sauce for your own home-cooked nuggets or chicken strips.
Menu Description: "Delicate white cake and lemon cream filling with a vanilla crumb topping."
To make this clone easy I've designed the recipe with white cake mix. I picked Betty Crocker brand, but any white cake mix you find will do. Just know that each brand (Duncan Hines, Pillsbury, etc.) requires slightly different measurements of additional ingredients (oil, eggs). Follow the directions on the box for mixing the batter, then pour it into 2 greased 9-inch cake pans and bake until done. The filling recipe is a no-brainer and the crumb topping is quick. When your Olive Garden lemon cream cake recipe is assembled, stick it in the fridge for a few hours, and soon you'll be ready to serve 12 slices of the hacked signature dessert.
For 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.