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California Pizza Kitchen Vegetarian Pizza copycat recipe by Todd Wilbur

California Pizza Kitchen Vegetarian Pizza

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Who needs meat when you can make a pizza taste like this without it? It's grilled veggies and mozzarella cheese stacked on a great clone for the chain's tasty honey-wheat dough. With regular mozzarella cheese, the total fat for three slices comes in at around nineteen grams, which is still much less than you'd get from, say, the pepperoni-topped variety tipping the scales at about fifteen grams per slice. Just remember to prepare your dough a day before you plan to make the pizza. This way you'll get the best consistency in the final product. And one heck of a better clone.

Nutrition Facts
Serving size–3 slices
Total servings–2
Calories per serving–632
Fat per serving–19g

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

Get This

Honey Wheat Dough
  • 1/3 cup plus 1 tablespoon warm water (105 to 115 degrees F)
  • 1 tablespoon honey
  • 3/4 teaspoon yeast
  • 2/3 cup bread flour
  • 1/3 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 tablespoon olive oil
Sauce
  • 1 teaspoon olive oil
  • 1 tablespoon minced white onion
  • 1 clove garlic
  • 1 tomato, chopped
  • 1 15-ounce can tomato sauce
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried thyme
  • Pinch ground black pepper
_main
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1/8 teaspoon ground cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground cumin
  • 1/2 eggplant, sliced lengthwise 1/4 inch thick
  • 1 cup shredded mozzarella cheese
  • 3/4 cup mushrooms, sliced thin (2 to 3 mushrooms)
  • 1/3 medium onion, sliced into thin rings (about 2/3 cup)
  • 1/3 cup reconstituted sun-dried tomatoes, sliced into strips (see Tidbits)
  • 1 1/2 cups steamed broccoli florets (bite-size)
  • 1 teaspoon minced fresh oregano
Do This

1. Prepare the pizza dough by combining the water with the honey and yeast in a small bowl or measuring cup. Stir until the yeast is dissolved, then let the mixture sit for 5 minutes until the surface turns foamy. Sift the flours and salt together in a medium bowl. Make a depression in the flour and pour the olive oil and yeast mixture into it. Use a fork or spoon to stir the liquid, gradually drawing in more flour as you stir, until all the ingredients are combined. At this point you will have to use your hands to blend the dough until it is smooth and form it into a ball. Knead the dough with the heels of your hands on a lightly floured surface for 10 minutes or until the texture of the dough is smooth and elastic. Form the dough back into a ball, coat it lightly with oil, and place it in a clean bowl covered with plastic wrap. Keep the dough in a warm place for about 2 hours to allow the dough to double in size. Punch the dough down and put it back into the covered bowl and into the refrigerator overnight. Take the dough from the refrigerator 1 to 2 hours before you plan to build the pizza so that the dough can warm up to room temperature.

2. When you are ready to make the pizza, preheat oven to 500 degrees F. Use a pizza stone if you have one.

3. Prepare the sauce by first heating the olive oil over medium heat in a medium saucepan. Saute the onion and garlic for 1 minute in the oil. Add the tomato and saute for an additional minute before adding the remaining sauce ingredients to the pan. Bring the sauce to a boil, then reduce heat and simmer for 20 to 30 minutes, or until thicker. Cover the sauce until it is needed.

4. Preheat barbecue grill to high temperature.

5. Combine the soy sauce with 1 tablespoon olive oil, cayenne pepper, garlic powder, and cumin in a small bowl.

6. Brush the entire surface of the eggplant with the soy sauce mixture. Grill the eggplant slices for 2 to 3 minutes per side, then remove the slices from the heat and set them aside until they are needed.

7. On a lightly floured surface, form the pizza dough into a circle that is approximately 10 inches across.

8. Spread about 1/2 cup of the sauce evenly over the surface of the dough.

9. Arrange the grilled eggplant on the pizza, then sprinkle the cheese evenly over the top of the eggplant.

10. Next sprinkle the mushrooms onto the pizza, followed by the onion slices.

11. Sprinkle the sun-dried tomato slices on the pizza, followed by the broccoli florets.

12. Bake the pizza for 10 to 12 minutes or until the crust is light brown and the cheese begins to bubble. Pop any bubbles in the crust that may form as the pizza bakes.

13. Remove the pizza from the oven and sprinkle the fresh oregano over the top. Use a pizza wheel to slice the pizza into 6 pieces and serve.

Makes 1 10-inch pizza.

Tidbits: Heat a couple cups of water to boiling in the microwave. Add 6 to 8 sun-dried tomato slices to the water and let them sit for about 1/2 hour. Remove and drain the slices on paper towels until you need them.

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    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: 7)
    BJ's Restaurant and Brewhouse White Cheddar Mashed Potatoes

    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. 

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  • Score: 5.00 (votes: 2)
    California Pizza Kitchen Original Chopped Salad

    Menu Description: "Chopped lettuce, basil, salami, chilled roast turkey breast, diced tomatoes and Mozzarella cheese tossed in our herb-mustard Parmesan vinaigrette topped with scallions."

    It's the delicious herb-mustard Parmesan vinaigrette that makes this salad so good. And since freshly made dressings are way better than anything you'll buy in a store, here's a great clone for vinaigrette that you can use either on the chopped salad clone here, or on any salad you assemble with ingredients on hand. After heating up these vinaigrette ingredients for a couple minutes, let the mixture cool, and then drizzle a thin stream of olive oil into the dressing as you blend it with an electric mixer on high speed. This will create an emulsion to thicken the vinaigrette and hold all the ingredients together even as the dressing chills.

    Try more of my CPK copycat recipes for appetizers, soups, and pizza 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: 4.97 (votes: 36)
    Outback Steakhouse Honey Mustard Salad Dressing

    Outback makes their sauces and salad dressings from scratch every day following master formulas in a corporate cookbook. Now you've got a secret recipe of your own that will duplicate the taste of their hugely popular house honey mustard recipe. You'll need just three basic ingredients and only about two minutes of free time to make my Outback honey mustard dressing recipe.

    Try more recipes for your favorite dishes from Outback here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.28 (votes: 25)
    Wienerschnitzel Chili Sauce

    The real version of this chili sauce comes to each Wienerschnitzel unit as concentrated brown goo in big 6-pound, 12-ounce cans. After adding 64 ounces of water and 15 chopped hamburger patties the stuff is transformed into the familiar thick and spicy chili sauce dolloped over hot dogs and French fries at America's largest hot dog chain. The proper proportion of spices, tomato paste, and meat is crucial; but the real challenge in creating my Wienerschnitzel chili recipe is finding a common grocery store equivalent for modified food starch that's used in the real chili sauce as a thickener. After a couple days in the underground lab with Starbucks lattes on intravenous drip, I came out, squinting at the bright sunshine, with a solution to the chili conundrum. This secret combination of cornstarch and Wondra flour and plenty of salt and chili powder makes a chili sauce that says nothing but "Wienerschnitzel" all over it.

    Now, what incredible side dish will you make?

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.67 (votes: 6)
    T.G.I. Friday's Potato Skins

    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.

    T.G.I Friday's has several popular dishes. See if I cloned your favorites here.

    Source: Top Secret Restaurant Recipes 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: 3)
    California Pizza Kitchen Sedona White Corn Tortilla Soup Low-Fat

    When you get a steaming bowl of great tortilla soup plopped down in front of you, it's tough to stop slurping until you hit bottom. California Pizza Kitchen has just such a soup, but the oil and fried tortilla chips jack up the fat. Never fear. We can now make this delicious white corn tortilla soup taste just as good as the original without most of the oil and fat. Fat-free chicken broth stands in well for the regular stuff, and baked corn tortilla chips give the soup its traditional taste and texture. You'll want to use a hand blender for this one, if you've got one. If not, a regular blender or food processor will work fine to purée the soup so that it has the smooth consistency of the original CPK tortilla soup, but with only a miniscule two grams of fat per serving.

    Check out my other clone recipes for CPK soups, salads, and pizza here.

    Nutrition Facts
    :
    Serving size–1 1/2 cups
    Total servings–4
    Calories–260 (Original–305)
    Fat–2g (Original–14g)

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

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  • Score: 5.00 (votes: 2)
    California Pizza Kitchen Original BBQ Chicken Pizza

    Menu Description: "Introduced in our first restaurant in 1985. With barbecued chicken, sliced red onion, cilantro, and smoked Gouda cheese."

    In 1985, attorneys Larry Flax and Rick Rosenfield traded in their private practice, which included defending mob bosses and union officials, for a specialty pizza chain. These two "amateur chefs" say they were influenced by Wolfgang Puck, whose Spago restaurant in Los Angeles was the first to create pizza with unusual toppings. Now they have developed a niche somewhere between gourmet food and traditional Italian-style pizzas, creating what one magazine described as "designer pizza at off-the-rack prices." In addition to the pastas, soups, and salads, California Pizza Kitchen offers dozens of unique pizza creations that reflect the current trends in dining. When Cajun food was in style, the Cajun chicken pizza was a top seller; today that item has been replaced with Southwestern and Thai pizza varieties. As the menu explains, the Barbecued Chicken Pizza was one of the first pizzas served at California Pizza Kitchen. Decades later it remains one of the top-selling pizza creations.

    You can use this CPK BBQ chicken pizza recipe to make your pizza with pre-made or packaged dough, but I highly recommend taking the time to make the dough yourself. You'll find that it's well worth the little bit of extra work.

    Click here to see if I cloned your favorite salads and appetizers from CPK.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 4.55 (votes: 11)
    Lone Star Steakhouse Baked Sweet Potato

    Sweet potatoes are not related to the more common russet potatoes and are often confused with yams in the grocery store and on menus (the yam is actually starchier and less flavorful). Just be sure you're buying sweet potatoes when you get to the produce section—even the produce stockers get mixed up. Bake these up, and when you spoon on some butter and sprinkle cinnamon/sugar over the top, you've got a treat that tastes more like dessert than a side dish.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.88 (votes: 16)
    Cheesecake Factory Original Cheesecake

    Menu Description: "Our famous Original cheesecake recipe! Creamy and light, baked in a graham cracker crust. Our most popular cheesecake!"

    Oscar and Evelyn Overton's wholesale cheesecake company was successful quickly after it first started selling creamy cheesecakes like this clone to restaurant chains in the early 1970's. When some restaurants balked at the prices the company was charging for high-end desserts, Oscar and Evelyn's son David decided it was time to open his own restaurant, offering a wide variety of quality meal choices in huge portions, and, of course, the famous cheesecakes for dessert. Today the chain has over 87 stores across the country, and consistently ranks number one on the list of highest grossing single stores for a U.S. restaurant chain.

    Baking your cheesecakes in a water bath is part of the secret to producing beautiful cheesecakes at home with a texture similar to those sold in the restaurant. The water surrounds your cheesecake to keep it moist as it cooks, and the moisture helps prevent ugly cracking. You'll start the oven very hot for just a short time, then crank it down to finish. I also suggest lining your cheesecake pan with parchment paper to help get the thing out of the pan when it's done without a hassle.

    This recipe is so easy, even a 2-year old can make it. Check out the video

    More amazing Cheesecake Factory copycat recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.50 (votes: 4)
    Kraft Stove Top Stuffing

    This copycat Kraft stove top stuffing recipe clones the common 6-ounce box of Stove Top stuffing mix you find in any grocery store. This secret formula duplicates the chicken variety, the brand's most popular version. It's nice to be able to make as much of this as you want prior to the holiday crunch, and just keep it sealed up in the pantry until you're ready to use it. You have enough to worry about deciding which fruits to use in the Jell-O mold. When it's time to cook, it's just a matter of adding some water and margarine, and in 10 easy minutes this stuff is all ready to go.

    Check out my clone recipes for other Kraft favorites here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

     

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  • Score: 5.00 (votes: 1)
    Ragu Pasta Sauces

    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.

    Fans of Rao's marinara sauce can try my copycat recipe here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.20 (votes: 5)
    KFC Macaroni & Cheese

    Here's a clone for another of KFC's famous side dishes. We'll use easy-to-melt Velveeta, with its very smooth texture, as the main ingredient for the cheese sauce. Then a bit of Cheddar cheese is added to give the sauce a perfect Cheddary sharpness like the original. This KFC mac and cheese recipe is an easy one that will take you only around 15 minutes to prepare.

    Check out my newest recipe for KFC Original Chicken and more here

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 13)
    El Pollo Loco Avocado Salsa

    This creamy green sauce is available at the salsa bar at each of the 389 El Pollo Loco outlets located throughout the western United States, and folks are going crazy over it. The problem is, you can only get it in small quantities at the restaurant, and once you taste a little there you're going to want a lot more of it at home. Use a food processor to mix this one up (everything but the cilantro and onion goes in there) and prepare for a delicious, spicy concoction that you can pour over your favorite homemade Mexican-style dishes, from taco salads to fajitas. Big props go out to Pancho Ochoa, who opened his first roadside chicken stand in Guasave, Mexico in 1975. Today Pancho's El Pollo Loco is the number one quick-service, flame-broiled chicken chain in America.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.33 (votes: 9)
    Bisquick Original All-Purpose Baking Mix

    You've got a hankerin' for pancakes or biscuits, but the recipe calls for Bisquick, and you're plum out. Not to worry. Now you can make a clone of the popular baking mix at home with just four simple ingredients. Store-bought Bisquick includes shortening, salt, flour, and leavening, so that's exactly what we need to duplicate Bisquick perfectly at home. 

    My Bisquick recipe makes about 6 cups of the stuff, which, just like the real thing, you can keep sealed up in a container in your pantry until it's flapjack time. When that time comes, just add milk and eggs for pancakes or waffles, or only milk if it's biscuits you want. You'll find all those recipes below in the "Tidbits."

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 6)
    Ruby Tuesday Potato Cheese Soup

    Sandy Beall managed Pizza Huts while a freshman at the University of Tennessee to get out of fraternity house duties. It was just three years later that Sandy's boss at Pizza Hut would favor him with a nice gift: $10,000 to invest in a dream. With that, Sandy and four of his fraternity buddies pitched in to open the first Ruby Tuesday on the university campus in Knoxville, Tennessee, in 1972. Sandy was only 21 at the time.

    Our Ruby Tuesday potato cheese soup recipe can be served by the cup or in large bowls as a meal in itself. Along with the potatoes is a little bit of minced celery, some minced onion, and a small amount of grated carrot for color. An additional pinch of cheese, crumbled bacon, and chopped green onion make a tasty garnish just like on the Ruby Tuesday original.

    How about my copycat Ruby Tuesday's Tallcake for Two? You earned it!

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

     

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  • Score: 4.85 (votes: 48)
    Outback Steakhouse Alice Springs Chicken

    Menu Description: "Grilled chicken breast and bacon smothered in mushrooms, melted Monterey Jack and Cheddar cheeses, with honey mustard sauce."

    In the late eighties, as the public's concern about eating beef was growing, the restaurant industry saw a big shift toward chicken meals. In the midst of a poultry-crazy country, that last thing you'd expect anyone to do is open a steakhouse. But that's exactly what the gang who founded Outback Steakhouse did. And by the time their restaurant had become the sixth largest dinnerhouse chain in the country, they had proven what many people still want is a big honkin' slab of beef.

    With a menu dominated by beef items, it's nice to find that the restaurant can do great things with chicken meals as well, such as the Alice Springs Chicken. You'll love the mushrooms, bacon, cheese, and honey mustard piled on a chicken breast that's been grilled on the "barbie."

    Check out more of my Top Secret Recipes for Outback Steakhouse favorites here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 4.50 (votes: 2)
    IHOP French Toast

    Menu Description: "Six triangular slices with powdered sugar."

    Now in its 38th year, IHOP has become one of the recognized leaders for breakfast dining, serving up thousands of omelettes, waffles, blintzes, and pancakes each and every day.

    Among the popular morning meals is IHOP's classic French Toast. You'll notice the addition of a little bit of flour to the batter to make this IHOP French Toast copycat recipe more like the dish you get at the restaurant. The flour helps create a thicker coating on the bread, almost like a tender crepe on the surface, keeping the bread from becoming too soggy.

    Click here for more amazing IHOP breakfast options.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Nabisco Cheese Nips

    Here's a clone recipe that gets one very important ingredient from another packaged product. The powdered cheese included in the Kraft instant macaroni & cheese kits flavors this homegrown version of the popular bright orange crackers. You'll need a can of Kraft Macaroni & Cheese cheese topping or two boxes of the most inexpensive instant variety of macaroni & cheese—you know, the kind with the cheese powder. Two boxes will give you enough cheese to make 300 crackers. As for the macaroni left over in the box, just use that for another recipe requiring elbow macaroni.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 2)
    More Top Secret Recipes

    Exclusive signed copy. In the follow-up to his first and best-selling cookbook, Top Secret Recipes, intrepid kitchen sleuth Todd Wilbur, shows you how to make home versions of over 40 of your favorite foods! Duplicate the taste of Nabisco Oreo Cookies, J & J Super Pretzels, Dunkin' Donuts, Little Caesar's Crazy Bread and many more! All of the recipes are shockingly easy to prepare—with ingredients from your local supermarket. 
     
    Wilbur's fabulous clones leave out the preservatives and included suggestions for making high-cholesterol dishes lower in fat—without changing the tastes we all love.

    Find out: What puts the "snap" in Snapple Iced Tea. How to put the shine on the Super Pretzel. How to create the most important ingredient in a 3 Musketeers bar. What puts the "sensation" in a York Peppermint Pattie. Included, too, are the fascinating origins of each product; Todd Wilbur's own amazing kitchen adventures, narrow escapes, and near-death experiences; even his learned-the-hard-way cooking tips.

    Other books you may like: Top Secret Recipes, Even More Top Secret Recipes, and Top Secret Recipes Unlocked

    Contents
    A&W Root Beer
    Arby's Sauce
    Bailey's Original Irish Cream
    Carl's Jr. Chicken Club
    Carl's Jr. Santa Fe Chicken
    Carl's Jr. Western Bacon Cheeseburger
    Carl's Jr. Junior Western Bacon Cheeseburger
    Carl's Jr. Double Western Bacon Cheeseburger
    Cinnabon Cinnamon Rolls
    Dunkin' Donuts
    El Pollo Loco Flame-Broiled Chicken
    El Pollo Loco Salsa
    Keebler Pecan Sandies
    Little Caesar's Crazy Bread
    Little Caesar's Crazy Sauce
    M&M/Mars Almond Bar
    M&M/Mars Milky Way
    M&M/Mars 3 Musketeers
    McDonald's Filet-O-Fish
    McDonald's Hamburger
    McDonald's Quarter Pounder w/Cheese
    Nabisco Chips Ahoy!
    Nabisco Nutter Butter
    Nabisco Oreo Cookie
    Nestle Crunch
    Nestle 100 Grand Bar
    Orange Julius Strawberry Julius
    Orange Julius Pineapple Julius
    Popeye's Famous Fried Chicken
    Popeye's Red Beans and Rice
    Snapple Lemon Iced Tea
    Snapple Diet Lemon Iced Tea
    Snapple Orange Iced Tea
    Snapple Strawberry Iced Tea
    Snapple Cranberry Iced Tea
    Stark May Jane
    Super Pretzels
    Taco Bell Hot Taco Sauce
    TastyKake Chocolate Cupcakes
    Wendy's Grilled Chicken Fillet Sandwich
    Wendy's Junior Bacon Cheeseburger
    Wendy's Single
    White Castle Burgers
    York Peppermint Pattie

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  • Score: 4.00 (votes: 1)
    Top Secret Restaurant Recipes 2

    Exclusive signed copy. After 10 years of research in the Top Secret Lab, America's Clone Ranger emerges with his highly anticipated follow-up to the best-selling Top Secret Restaurant Recipes cookbook.

    Author Todd Wilbur reveals 150 new secret formulas for duplicating the taste of your favorite dishes from America's biggest restaurant chains including Applebee's, Olive Garden, Outback Steakhouse and many others. 

    Todd's simple recipes and detailed blueprints will have you creating culinary copycats that will fool even the most critical connoisseurs at a fraction of the cost of eating out. But beware, everyone will be so amazed, you may have to start taking reservations!

    Discover the secrets to making your own versions of Original Pancake House Apple Pancake, Olive Garden Sicilian Scampi, The Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake, Chili's Grilled Baby Back Ribs, Romano's Macaroni Grill Penne Rustica, Applebee's White Chocolate & Walnut Blondie, Red Lobster Cheddar Bay Biscuits, Tony Roma's Baked Potato Soup, Houston's Chicago-Style Spinach Dip, Benihana Ginger Salad Dressing, IHOP Country Griddle Cakes, Carrabba's Chicken Marsala, T.G.I. Friday's Pecan-Crusted Chicken Salad, Chili's Southwestern Eggrolls, Olive Garden Lemon Cream Cake, Bennigan's The Monte Cristo, P.F. Chang's Orange Peel Chicken, Outback Steakhouse Kookaburra Wings and many more.

    Other books you may like:Top Secret Restaurant Recipes and Top Secret Restaurant Recipes 3.

    Contents
    Applebee's Mud Slide
    Applebee's Perfect Apple Margarita
    Applebee's Perfect Sunrise
    Applebee's Onion Peels
    Applebee's Baked French Onion Soup
    Applebee's Santa Fe Chicken Salad
    Applebee's Almond Rice Pilaf
    Applebee's Bourbon Street Steak
    Applebee's Chicken Fajita Rollup
    Applebee's Crispy Orange Chicken Bowl
    Applebee's Honey Grilled Salmon
    Applebee's Tequila Lime Chicken
    Applebee's White Chocolate & Walnut Blondie
    Benihana Ginger Salad Dressing
    Benihana Japanese Onion Soup
    Benihana Mandarin Orange Cheesecake
    Bennigan's The Monte Cristo
    Buffalo Wild Wings and Sauces
    --Spicy Garlic Sauce
    --Medium Wing Sauce
    --Hot Wing Sauce
    --Caribbean Jerk Sauce
    California Pizza Kitchen California Cosmo
    California Pizza Kitchen Thai Crunch Salad
    California Pizza Kitchen California Club Pizza
    California Pizza Kitchen Jamaican Jerk Chicken Pizza
    Carrabba's Bread Dipping Blend
    Carrabba's House Salad Dressing (Creamy Parmesan)
    Carrabba's Chicken Marsala
    The Cheesecake Factory Mini Crabcakes
    The Cheesecake Factory Sweet Corn Tamale Cakes
    The Cheesecake Factory Chicken Madeira
    The Cheesecake Factory Bang-Bang Chicken & Shrimp
    The Cheesecake Factory Original Cheesecake
    The Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake
    Chevys Fresh Salsa
    Chevys Mango Salsa
    Chevys Chile Con Queso
    Chevys Garlic Mashed Potatoes
    Chevys Sweet Corn Tomalito
    Chevys Flan
    Chili's Salsa
    Chili's Boneless Buffalo Wings
    Chili's Boneless Shanghai Wings
    Chili's Chicken Crispers
    Chili's Chili Queso
    Chili's Lettuce Wraps
    Chili's Southwestern Eggrolls
    Chili's Chicken Enchilada Soup
    Chili's Southwestern Vegetable Soup
    Chili's Honey Mustard Dressing
    Chili's Grilled Baby Back Ribs
    Chili's Chocolate Chip Paradise Pie
    Chili's Molten Chocolate Cake
    Claim Jumper Garlic Cheese Bread
    Claim Jumper Fire-Roasted Artichoke
    Claim Jumper Cheese Potatocakes
    Claim Jumper Spicy Thai Slaw
    Claim Jumper Meatloaf
    Denny's Fabulous French Toast
    Denny's BBQ Chicken Sandwich
    Denny's Club Sandwich
    Hard Rock Cafe Homemade Chicken Noodle Soup
    Hard Rock Cafe Bar-B-Que Beans
    Hard Rock Cafe Pig Sandwich
    Houston's Chicago-Style Spinach Dip
    Houston's Honey Lime Vinaigrette
    Houston's Cole Slaw
    IHOP Cinn-A Stacks
    IHOP Country Griddle Cakes
    IHOP Country Omelette
    IHOP Harvest Grain 'N Nut Pancakes
    IHOP Pumpkin Pancakes
    Islands China Coast Salad Dressing
    Islands Island Fries
    Islands Tortilla Soup
    Islands Yaki Soft Tacos
    Joe's Crab Shack Blue Crap Dip
    Joe's Crab Shack Garlic King Crab Legs
    Lone Star Steakhouse Lettuce Wedge Salad
    Lone Star Steakhouse Baked Sweet Potato
    Lone Star Steakhouse Lone Star Chili
    Margaritaville Crab, Shrimp and Mushroom Dip
    Margaritaville Jamaica Mistaica Wings
    Margaritaville Key Lime Pie
    Marie Callender's Lemon Cream Cheese Pie
    Marie Callender's Pumpkin Pie
    Mimi's Cafe Carrot Raisin Bread
    Mimi's Cafe Corn Chowder
    Mimi's Cafe French Market Onion Soup
    Olive Garden Limoncello Lemonade
    Olive Garden Bruschetta
    Olive Garden Sicilian Scampi
    Olive Garden Stuffed Mushrooms
    Olive Garden Toasted Ravioli
    Olive Garden Pasta e Fagioli
    Olive Garden Minestrone Soup
    Olive Garden Chicken Scampi
    Olive Garden Chocolate Lasagna
    Olive Garden Frozen Tiramisu
    Olive Garden Lemon Cream Cake
    Olive Garden Tiramisu
    Original Pancake House Apple Pancake
    Original Pancake House German Pancake
    Outback Steakhouse Honey Wheat Bushman Bread
    Outback Steakhouse Grilled Shrimp On The Barbie
    Outback Steakhouse Kookaburra Wings
    Outback Steakhouse Bleu Cheese Dressing
    Outback Steakhouse Caesar Salad Dressing
    Outback Steakhouse Honey Mustard Salad Dressing
    Outback Steakhouse Ranch Salad Dressing
    Outback Steakhouse Tangy Tomato Dressing
    Outback Steakhouse Cinnamon Apple Oblivion
    Outback Steakhouse Sydney's Sinful Sundae
    P.F. Chang's Mai Tai
    P.F. Chang's Chang's Spare Ribs
    P.F. Chang's Chicken in Soothing Lettuce Wraps
    P.F. Chang's Shrimp Dumplings
    P.F. Chang's Garlic Snap Peas
    P.F. Chang's Chang's Spicy Chicken
    P.F. Chang's Dan-Dan Noodles
    P.F. Chang's Lemon Pepper Shrimp
    P.F. Chang's Mongolian Beef
    P.F. Chang's Oolong Marinated Sea Bass
    P.F. Chang's Orange Peel Chicken
    P.F. Chang's Chocolate Torte
    Red Lobster Tartar Sauce
    Red Lobster Cheddar Bay Biscuits
    Red Lobster Bacon-Wrapped Shrimp
    Red Lobster Cheddar Bay Crab Bake
    Red Lobster Parrot Bay Coconut Shrimp
    Red Lobster Red Lobster New England Clam Chowder
    Red Lobster Teriyaki Glazed Fresh Fish
    Red Robin Seasoning
    Red Robin 5 Alarm Burger
    Red Robin Banzai Burger
    Red Robin Teriyaki Chicken Burger
    Roadhouse Grill Roadhouse Rita
    Roadhouse Grill Roadhouse Cheese Wraps
    Roadhouse Grill Baby Back Ribs
    Romano's Macaroni Grill Chicken Portobello
    Romano's Macaroni Grill Chicken Scaloppine
    Romano's Macaroni Grill Penne Rustica
    Ruby Tuesday Creamy Mashed Cauliflower
    T.G.I. Friday's Black Bean Soup
    T.G.I. Friday's Broccoli Cheese Soup
    T.G.I. Friday's Pecan-Crusted Chicken Salad
    T.G.I. Friday's Sizzling Shrimp
    Tony Roma's Blue Ridge Smokies Sauce
    Tony Roma's Baked Potato Soup
    Tony Roma's Maple Sweet Potatoes
    Tony Roma's Carolina Honeys BBQ Salmon
    Waffle House Waffles

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    Otis Spunkmeyer Chocolate Chip Muffins Reduced-Fat

    In Cayce, South Carolina, Otis Spunkmeyer muffins were manufactured with state-of-the-art robotic equipment that would make R2-D2 jealous. The amazing machines do everything from packaging 130 muffins per minute to sealing up the cartons for a quick shipment to stores across the country.

    This Top Secret Recipes reduced-fat clone version uses unsweetened applesauce to keep the muffins moist and to help replace fat.

    Find more yummy copycat snack recipes here

    Nutrition Facts
    Serving size–1/2 muffin
    Total servings–16
    Calories per serving–160 (Original–240)
    Fat per serving–5.5g (Original–13g)

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

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  • Not rated yet
    Outback Steakhouse Caesar Salad Dressing Low-Fat

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

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

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

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

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  • Score: 4.00 (votes: 1)
    T.G.I. Friday's Dijon Chicken Pasta Reduced Fat

    That creamy, white Dijon sauce that smothers the original version of this delicious pasta is luscious indeed but cursed by oodles of flabby fat grams. This can be fixed in our reduce-fat clone by using strained fat-free yogurt-an ingredient apparently inspired by the ancient Mediterranean technique of straining yogurt through a cheesecloth-that adds a thick, creamy conistency to our sauce without adding fat.

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

    Nutrition Facts
    Serving Size - 1 Entree
    Total Servings - 4
    Calories - 730 / Original - 930
    Fat - 8 g / Original - 45g

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  • Score: 5.00 (votes: 1)
    Entenmann's Low-Fat Cinnamon Raisin Sweet Rolls

    Entenmann's was one of the first on the block to put irresistible, low-fat versions of its delicious baked goods in front of us at the supermarket. The company's specialty is its low-fat sweet cinnamon rolls that taste as good as any of the full-fat varieties produced by other popular brands. 

    Nutrition Facts
    Serving size–1 roll
    Total servings–12
    Calories per serving–160
    Fat per serving–2g

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

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  • Score: 5.00 (votes: 8)
    McDonald's Tangy Honey Mustard

    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.

    Check out my recipes for McDonald's hot mustard, sweet and sour, sweet chili, and Szechuan sauces. 

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.77 (votes: 22)
    El Pollo Loco Creamy Cilantro Dressing

    Sliced chicken breast, romaine lettuce, pico de gallo, tortilla strips, and cotija cheese make up El Pollo Loco's Caesar Salad, but it is the fantastic creamy cilantro dressing recipe that gets the raves. Simply combine the basic ingredients in my El Pollo Loco Creamy Cilantro Dressing recipe in a blender, and you'll soon have more than one cup of the delicious dressing cloned and ready to pour over any of your home salad creations.

    You can also make El Pollo Loco Flame Broiled Chicken, pinto beans, Spanish rice and more. Find my 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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