THE MOST TRUSTED COPYCAT RECIPES
THE MOST TRUSTED COPYCAT RECIPES
Crunch 'N Munch Buttery Toffee Popcorn with Peanuts copycat recipe by Todd Wilbur

Crunch 'N Munch Buttery Toffee Popcorn with Peanuts

Score: 5.00 (votes: 1)
Reviews: 1
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Look at what F. W. Rueckheim started. He was the guy who, back in the late 1800s, made candy-coated popcorn a national treasure with the invention of Cracker Jack. Now we've got Fiddle-Faddle, Screaming Yellow Zonkers, Crunch 'n Munch, and so many other candy-coated popcorns. Sure, these other varieties don't have the traditional prize inside the box, but let's face it, those prizes are pretty weak compared to what used to be found at the bottom of a box of Cracker Jack when I was a kid. 

The old-fashioned molasses formula used on Cracker Jack just doesn't have the appeal of some of the other tantalizing candy coatings on popcorn today. Butter toffee is a good example, so that's what I've reverse-engineered for you here. My Crunch 'N Munch buttery toffee popcorn recipe below is simple and makes a finished product so tasty, you'll have to beg someone to take it away from you before you finish the whole bowl by yourself. All you need is a candy thermometer, some microwave popcorn, and a few other basic ingredients to re-create a home version of popcorn heaven.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • 8 cups popped microwave popcorn (natural flavor)
  • 1/4 cup Spanish peanuts
  • ...
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Reviews
Heather Goodman
Oct 26, 2006, 22:00
VERY QUICK AND EASY....TASTE GREAT!!

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  • Score: 5.00 (votes: 5)
    Rao's Homemade Marinara Sauce

    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 sauce for yourself using my easy Rao's Homemade Marinara Sauce copycat 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).

    Check out this list of our most popular recipes of all-time.

    You might also like my recipes for Rao's Bolognese sauce and Rao's Meatballs here.

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  • Score: 5.00 (votes: 6)
    Olive Garden Lasagna Classico

    Crafting an Olive Garden’s signature Lasagna Classico recipe became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original.

    I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in every slice.

    This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version.

    This recipe was our #2 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 4.44 (votes: 9)
    Olive Garden Breadsticks

    Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm, garlicky breadsticks served before each meal at the huge Italian casual chain. My guess is that the breadsticks are proofed, and then sent to each restaurant where they are baked until golden brown, brushed with butter and sprinkled with garlic salt. Getting the bread just right for a great Olive Garden breadstick hack was tricky—I tried several different amounts of yeast in all-purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals. The two-stage rising process is also a crucial step in this much requested Olive Garden breadstick copycat recipe.

    Complete the bottomless experience with my Olive Garden Italian salad dressing recipe.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.94 (votes: 35)
    Auntie Anne's Pretzels

    The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. 

    Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in my secret underground laboratory, I've created a better Auntie Anne's copycat recipe with a superior way to re-create the delicious mall treats at home. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions.

    Find more of my copycat recipes for famous muffins, bagels, and rolls here

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    King's Hawaiian Original Hawaiian Sweet Rolls

    A recipe for Portuguese sweet bread inspired the soft rolls that became a big hit at Robert Tiara's Bakery & Restaurant in Honolulu, Hawaii in the 1950s. It wasn’t long before Robert changed the name of his thriving business to King’s Hawaiian, and in 1977 the company opened its first bakery on the mainland, in Torrance, California, to make the now-famous island sweet rolls sold in stores across the U.S.

    King’s Hawaiian Rolls are similar to Texas Roadhouse Rolls in that they are both pillowy, sweet white rolls, so it made sense to dig out my Texas Roadhouse Rolls clone recipe and use it as a starting point. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color. And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original King's Hawaiian Rolls, but with clean ingredients, and without the dough conditioners found in the packaged rolls.

    Use my King's Hawaiian Sweet Rolls copycat recipe for sandwiches, sliders, or simply warmed up and slathered with soft European butter.

    This recipe was our #3 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 15)
    Jimmy Dean Breakfast Sausage

    Before he became America's sausage king, Jimmy Dean was known for crooning the country hit "Big Bad John." That song came out in 1962 and sold more than 8 million copies. His singing success launched a television career on ABC with The Jimmy Dean Show, where Roy Clark, Patsy Cline, and Roger Miller got their big breaks. The TV exposure led to acting roles for Jimmy, as a regular on Daniel Boone, and in feature films, including his debut in the James Bond flick Diamonds are Forever. Realizing that steady income from an acting and singing career can be undependable, Jimmy invested his show-biz money in a hog farm. In 1968 the Jimmy Dean Meat Company developed the special recipe for sausage that has now become a household name. Today the company is part of the Sara Lee Corporation, and Jimmy retired as company spokesman in 2004.

    My Jimmy Dean breakfast sausage copycat recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket—make it lean pork if you like—or grind some up yourself if you have a meat grinder.

    Check out more of my famous breakfast copycat recipes here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 9)
    Texas Roadhouse Rolls & Cinnamon Butter

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

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

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

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

    Check out this list of our most popular recipes of all-time.

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  • Score: 4.83 (votes: 6)
    Long John Silver's Batter-Dipped Fish

    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.

    These days, it seems there are less and less Long John Silver restaurants. Good thing you can follow my Long John Silver's Batter-Dipped Fish copycat recipe below and enjoy that same great flavor at home. 

    Make my Islands French Fries copycat recipe for the classic fish 'n chips experience.

    Source: Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Panda Express Fried Rice

    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. 

    This recipe was our #3 most popular in 2021. Check out the other four most unlocked recipes for the year: Panda Express Chow Mein (#1), Qdoba 3-Cheese Queso (#2), Outback Baked Potato Soup (#4), Chipotle Carne Asada (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 3)
    Qdoba 3-Cheese Queso

    There are many acceptable ways to formulate good queso, but to make this specific queso the Qdoba way, the ingredients must be correct – and most copycat recipes seem to get it wrong. A few recipes get one of the peppers and two of the cheeses right, but pretty much every recipe out there is a bit of a mess that I will now save you from.

    Quesos can be made with a variety of cheeses that include queso fresco, asadero, and Muenster, but this particular queso includes a cheese you probably didn’t expect: Swiss. That cheese is slow to melt, so we’ll shred it first, along with the Jack. And you won't need to gum up the queso with flour or cornstarch by making a roux because the white American cheese in the mix contains either sodium citrate or sodium phosphate—additives that help the cheese melt smoothly and stay that way. 

    Authors of recipes that call for tomatoes in this dish haven’t looked closely. Those are red bell peppers and they are roasted, peeled, and seeded along with the poblano and jalapeños before they are diced and added to the cheese sauce. The sauce cooks on low heat, never bubbling, so that it stays smooth and creamy.

    When done, your queso might seem thin in the pan, but it will thicken as it cools to a perfect consistency for dipping tortilla chips, or as a topping for tacos and burrito bowls.

    My Qdoba 3-cheese queso copycat recipe was our #2 most popular in 2021. Check out the other four most unlocked recipes for the year: Panda Express Chow Mein (#1), Panda Express Fried Rice (#3), Outback Baked Potato Soup (#4), Chipotle Carne Asada (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 4.67 (votes: 6)
    Panda Express Chow Mein

    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.

    This recipe was our #1 most popular in 2021. Check out the other four most unlocked recipes for the year: Qdoba 3-Cheese Queso (#2), Panda Express Fried Rice (#3), Outback Baked Potato Soup (#4), Chipotle Carne Asada (#5).

    Check out this list of our most popular recipes of all-time.

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    Sweet Baby Ray's Honey Barbecue Sauce

    Brothers Dave and Larry Raymond came up with a top secret recipe for barbecue sauce that was so good they entered it in Chicago’s Rib Fest barbecue competition in the late ‘80s. The fourth time they entered, in 1985, they took home the 2nd place trophy. By the following year, they were selling bottles of their now-famous sauce in stores, and the brand became a huge success.

    The brothers sold their $30-million-a-year sauce business in 2005, and the brand kept growing. By 2008, Sweet Baby Ray’s was America's #2 best-selling barbecue sauce.

    Now, with my Sweet Baby Ray's Honey Barbecue Sauce copycat recipe, you can make 2 cups of a taste-alike sauce with mostly common ingredients plus pineapple juice, celery salt, and tamarind paste to help nail down the familiar award-winning taste.

    Try other famous copycat sauce recipes here.

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  • Score: 4.92 (votes: 12)
    HoneyBaked Ham Glaze

    By sneaking around to the back of a HoneyBaked Ham store, I witnessed the glazing process through an open door. The hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. Then, one at a time, each ham is then coated with the glaze—a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the coating is added to the HoneyBaked Glazed Ham, and the blowtorch is fired up until the glaze is just right. It's this careful process that turns the same size ham that costs 20 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during the holiday season.

    For my HoneyBaked Ham glaze copycat recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise, you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right, you must use a blowtorch. Get the kind that is used for crème brûlée from almost any kitchen supply store. They're usually pretty cheap. And don't worry—I didn't leave out an ingredient. No honey is necessary to re-create this flavorful glaze.

    Now, what's for dessert?

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 4)
    Pei Wei Wei Better Orange Chicken

    This 220-unit downscaled version of P.F. Chang’s China Bistro targets the lunch crowd with a smaller menu that features bento boxes, bowls, and small plates. Obviously, a clone is needed for this one, stat.

    The name “Wei Better Orange Chicken” is a competitive callout to Panda Express's signature orange chicken, which is made with pre-breaded and frozen chicken. Pei Wei claims its orange chicken is prepared each day from scratch with chicken that is never frozen, so we’ll craft our clone the same way. But rather than assemble the dish in a wok over a high-flame fast stove like they do at the restaurant, we’ll prepare the sauce and chicken separately, then toss them with fresh orange wedges just before serving.

    By the way, Pei Wei Better Orange Chicken goes very well with white or brown rice, so don’t forget to make some.

    This recipe was our #4 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Chipotle Mexican Grill Carnitas (#5).

    Check out this list of our most popular recipes of all-time.

    Read more
  • Score: 4.81 (votes: 47)
    Cinnabon Cinnamon Rolls

    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.

    Use my Cinnabon Cinnamon Rolls copycat recipe below to make delicious homemade Cinnabon, or try my improved recipe here, which I perfected with the help of Cinnabon HQ.

    Source: More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.55 (votes: 44)
    Girl Scout Cookies Thin Mints

    If those cute little cookie peddlers aren't posted outside the market, it may be tough to get your hands on these thin mint cookies—the most popular cookies sold by the Girl Scouts every spring. One out of every four boxes of cookies sold by the girls is Thin Mints. 

    My Girl Scout cookie thin mint copycat recipe uses an improved version of the chocolate wafers created for my Oreo cookie clone in the second TSR book, More Top Secret Recipes. That recipe creates 108 cookie wafers, so when you're done dipping, you'll have the equivalent of three boxes of the Girl Scout Cookies favorite. That's why you bought those extra cookie sheets, right? You could, of course, reduce this recipe by baking only one-third of the cookie dough for the wafers and then reducing the coating ingredients by one-third, giving you a total of 36 cookies. But that may not be enough to last you until next spring.

    Click here for more of your favorite Girl Scout Cookies

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Update 11/16/17: You can make an even better clone using a chocolate product that wasn't available when I created this recipe. Rather than using the semi-sweet chocolate chips combined with shortening and peppermint for coating the cookies, use Ghirardelli Dark Melting Wafers. You will need 2 10-ounce bags of the chips, mixed with 1/2 teaspoon of peppermint extract (and no shortening). Melt the chocolate the same way, and dip the cookies as instructed.

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  • Score: 5.00 (votes: 2)
    Wendy's Seasoned Potatoes

    Reviewers of Wendy’s tasty seasoned potatoes point out that the skin-on slices stay crispy even when cool. That tells us the breading is most likely made with a non-wheat flour blend, an assumption confirmed by the website ingredients list for the potatoes where nary a gram of wheat flour is included. Yep, these seasoned potatoes are gluten-free.

    Wendy’s uses a blend of food starches plus rice flour for the breading on their version, but my tests confirmed that cornstarch is all you’ll need for a great clone of Wendy's seasoned potatoes. The secret process starts by coating the potato slices with the dry breading mix, which contains salt. The salt in the blend will draw water out of the potatoes, magically transforming the dry breading into a wet batter in about 20 minutes.

    When all the breading is wet, the potatoes go into the oil for partial frying. After resting a bit, they get dropped in again until golden brown and crispy. And, thanks to the cornstarch, these potatoes will stay crispy, even when they’re completely cool. Pretty cool right? Give my Wendy's seasoned potatoes copycat recipe a try.

    This recipe was our #3 most popular in 2022. Check out the other four most unlocked recipes for the year: Rao's Traditional Meatballs (#1), Chipotle Pollo Asado (#2), Cheesecake Factory Spicy Cashew Chicken (#4), McDonald's Chicken McNuggets (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 1)
    Church's Chicken Original and Spicy Fried Chicken

    On the list of inspirational American food success stories is the small fried chicken restaurant George W. Church opened across the street from the Alamo in San Antonio, Texas in 1952. In the years since Church's Chicken exploded into a monster chicken chain with over 1000 restaurants in 35 countries.

    The truth is, no chain would grow that big without good food. George's special homestyle fried chicken formula was his secret recipe to success, and as far as I can tell, nobody has properly hacked it. Until now. 

    The ingredient list for this crispy chicken is smaller than what you might find in “The Colonel’s” kitchen, which is good because you won’t have to go out and buy 11 herbs and spices. Much of the flavoring in this chicken recipe develops during the brining process, which also has the added benefit of keeping the chicken moist and juicy inside. I discovered that Church’s marinates their chicken for 12 hours, so I worked backward and designed a brine that would do its job in exactly half a day.

    For my Church's Fried Chicken copycat recipe, you'll need to plan ahead to give your chicken time to marinate. But that's a good thing—your patience will be rewarded with the down-home taste of delicious fried chicken, just like what grandma used to make.

    And here's some more good news: this hack includes two recipes! I've created a Church's copycat recipe for the original recipe fried chicken, along with instructions for duplicating the spicy version if you're in the mood to pump up your jam.

    This recipe was my #1 most popular of 2023. Check out the other most popular unlocked recipes of the year: IKEA Swedish Meatballs (#2), Chipotle Guacamole (#3), Subway Cookies (#4), IHOP Thick 'N Fluffy French Toast (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 1)
    Fudgsicle Original Fudge Bars

    Re-creating this popular frozen ice pop is more than just mixing sugar and cocoa into skim milk and freezing it with a stick in the middle. In addition to the great chocolate taste, a Fudgsicle copycat recipe wouldn't be right if it didn't have the same creamy–and not at all icy–texture of the original.

    So how do we hack that? We'll use a little gelatin in the mix plus some fat-free half-and-half, which contains carrageenan a natural thickener found in the real fudge bars that improves the texture and helps prevent the formation of ice crystals. 

    For my Fudgsicle Fudge Bars copcyat recipe, simply combine the ingredients below in a saucepan over medium heat until the sugar is dissolved, then pour the creamy mixture into an ice pop mold. When the pops are semisolid, add the sticks. A few hours later, you'll have seven or eight perfect fudge pops with the same great taste and mouthfeel as the famous original product.

    Find more of my cool snack copycat recipes here.

    Source: "Top Secret Recipes Step-by-Step" by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Walker's Shortbread

    Joseph Walker used only the best ingredients to make the famous pure butter shortbread recipe he created in 1898 at his Bakery in Aberlour, Scotland. More than a century later Walker's is one of the bestselling shortbreads in the world and it’s still made with the same four quality ingredients: flour, butter, sugar, and salt.

    But just knowing the ingredients still leaves you a long trip away from great shortbread—a fact that’s best confirmed by giving any other copycat recipe a try. If a recipe calls for all-purpose flour and/or standard granulated sugar and salt, you’re destined for disappointment.  

    The secret ingredient in a perfect Walker's Shortbread cookie is pastry flour. It has less gluten than all-purpose flour and will produce a tender bite mirroring the original cookies, but it still provides a stable structure that won’t spread out when baked. My favorite pastry flour is Bob’s Red Mill.

    There is no leavening in these cookies (that’s why they're called shortbread), so the sugar and salt are whipped into the butter until it’s fluffy which works in air bubbles that provide a lift to your shortbread when baked. Standard sugar and salt grains won’t easily dissolve in the butter, so I'm using superfine sugar here (baker’s sugar) and superfine salt (popcorn salt) to produce perfect shortbread with a clean bite that’s free of any detectable sugar or salt granules.

    Try my Walker's Shortbread copycat recipe below, and click here for more great famous cookie recipes.

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  • Score: 5.00 (votes: 4)
    Outback Steakhouse Baked Potato Soup

    Menu Description: “Creamy potato soup topped with melted cheese, bacon, and green onions.”

    It’s not called baked potato soup because the potatoes in it are baked. It’s called baked potato soup because it’s topped with shredded cheese, bacon, and green onion, and it tastes like a loaded baked potato. Other hacky hacks for this recipe miss that point and add over an hour to the preparation process by preheating an oven and baking the potatoes, all while hungry stomachs are growling on the sidelines. My version skips that part by adding the raw potatoes directly into the pot with the other ingredients, where they cook in 20 minutes, and the soup is ready to eat in less time than other recipes take just to get the potatoes done.

    Also, other clones add way too much flour to thicken the soup—¾ cup! Sure, flour is good at thickening, but it doesn’t add any flavor, so I found a better way. For my Outback Baked Potato Soup copycat recipe, I ended up using just a little flour to make the roux, then later thickening the soup mostly with dehydrated potato flakes, which are used to make quick mashed potatoes. The flakes not only do a great job of thickening the soup, but they also add more delicious potato flavor to the pot, just like the original soup.

    Top your finished soup with shredded cheese, crumbled bacon, and green onion, and every spoonful will taste like a fully decked-out baked potato.

    This recipe was our #4 most popular in 2021. Check out the other four most unlocked recipes for the year: Panda Express Chow Mein (#1), Qdoba 3-Cheese Queso (#2), Panda Express Fried Rice (#3), Chipotle Carne Asada (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 36)
    Red Lobster Cheddar Bay Biscuits

    Order an entree from America's largest seafood restaurant chain and you'll get a basket of some of the planet's tastiest garlic-cheese biscuits served up on the side. For many years, the Cheddar Bay Biscuits recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right on the box of Bisquick baking mix.

    The problem with making biscuits using Bisquick is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix. On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip -- with grated Cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. Wherever that is.

    Complete the Red Lobster experience and make favorite entrées and side dishes here.

    Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur.

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  • Score: 4.39 (votes: 31)
    Outback Steakhouse Honey Wheat Bushman Bread

    Along with your meal at this huge national steakhouse chain, comes a freshly baked loaf of dark, sweet bread, served on its own cutting board with soft whipped butter. One distinctive feature of the bread is its color. How does the bread get so dark? Even though my Outback Honey Wheat Bushman bread copycat recipe includes molasses and cocoa, these ingredients alone will not give the bread its dark chocolate brown color. Commercially produced breads that are this dark—such as pumpernickel or dark bran muffins–often contain caramel color, an ingredient used to darken foods. Since your local supermarket will not likely have this mostly commercial ingredient, we'll create the brown coloring from a mixture of three easy-to-find food colorings—red, yellow and blue. If you decide to leave the color out, just add an additional 1 tablespoon of warm water to the recipe. If you have a bread machine, you can use it for kneading the bread (you'll find the order in which to add the ingredients to your machine in "Tidbits"). Then, to finish the bread, divide and roll the dough in cornmeal, and bake.

    Check out more of my copycat Outback Steakhouse recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Chick-fil-A Frosted Lemonade

    Chick-fil-A’s popular Frosted Lemonade is a delicious, blended combination of lemonade and the chain’s trademarked Icedream soft serve product. Just like Dairy Queen’s famous soft serve, Icedream looks and tastes like ice cream, but it contains considerably less butterfat since it’s made with milk, rather than cream.

    For my Chick-fil-A Frosted Lemonade recipe though, cream-less ice cream is not a necessity. Regular ice cream works just fine here, although light ice cream, which is usually made with a milk base (Blue Bell Vanilla Light Ice Cream is one example), also makes a great clone.

    Give the fresh lemonade you make here a little time to chill in your freezer before adding it to your blender with the other ingredients. In a matter of seconds, when all the ice is crushed, you’ll have two frosty 16-ounce drinks that taste just like the real deal, but at a mere fraction of the cost.

    Try more of my Chick-fil-A copycat recipes like their famous chicken sandwich here

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  • Score: 5.00 (votes: 1)
    Olive Garden Stuffed Chicken Marsala

    Menu Description: “Creamy marsala wine sauce with mushrooms over grilled chicken breasts, stuffed with Italian cheeses and sundried tomatoes. Served with garlic mashed potatoes.”

    My Olive Garden Stuffed Chicken Marsala copycat recipe includes a marsala sauce that even marsala sauce haters will like. My wife is one of those haters, but when she tried this sauce, her eyes lit up, and she begged for more. That’s great, now I won’t have to eat alone.

    Not only is Olive Garden's delicious marsala sauce hacked here (and it’s easy to make), you’ll also get the copycat recipe for the chain's awesome Italian cheese stuffing that goes between the two pan-cooked chicken fillets. Build it, sauce it, serve it. The presentation is awesome, and the flavor will soothe your soul.

    Try this dish paired with my recent clone of Olive Garden’s Garlic Mashed Potatoes for the complete Olive Garden Stuffed Chicken Marsala experience.

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  • Score: 5.00 (votes: 2)
    Panera Bread Baked Potato Soup

    Since Panera Bread makes all its ingredients known, it's not hard to find out that there’s no chicken broth in the original recipe, yet every copycat recipe I located online calls for chicken broth, as well as other ingredients clearly not found in Panera's version. Unlike those other recipes, I use the same or similar ingredients to those listed on the company’s website in my Panera Bread Potato Soup copycat recipe, so you can make the closest replica at home.

    One of the ingredients in the soup, according to the posted list, is yeast extract. This tasty ingredient adds an MSG-like savoriness to Panera’s soup, and we can duplicate it by using nutritional yeast—often called "nooch"—now found in many stores, including Whole Foods. A little bit of nooch will provide the umami deliciousness that replaces chicken broth or bouillon.

    Panera keeps its soup gluten-free by thickening it with a combination of rice flour and cornstarch, rather than wheat flour. I’ve included those ingredients as well so that your clone is similarly gluten-free. Use the steps below and in about an hour you’ll have 8 servings of a soup that is a culinary doppelganger to Panera Bread's Baked Potato soup, and at a mere fraction of the cost.

    Find recipes for more of your favorite Panera Bread dishes here.

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  • Not rated yet
    KFC Extra Crispy Fried Chicken (Improved)

    To get their Extra Crispy Chicken so crispy, KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy original recipe fried chicken that’s breaded just once and pressure fried.

    As with my KFC Original Fried Chicken recipe, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep-fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I’m specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.

    On my CMT show Top Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for KFC Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.

    I first published my KFC Extra Crispy Fried Chicken recipe in Even More Top Secret Recipesbut recently applied some newly acquired secrets and tips to make this much-improved recipe of one of the most familiar fried chicken recipes in the world. 

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

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 1)
    Bush's Country Style Baked Beans

    In the Bush’s Beans commercials, Duke, the family golden retriever, wants to sell the secret family recipe, but the Bush family always stops him. The dog is based on the Bush family’s real-life golden retriever, and the campaign, which began in 1995, made Bush’s the big dog of the canned baked beans market practically overnight. Their confidential baked beans formula is considered one of the top 10 biggest recipe secrets in the U.S.

    Bush Brothers & Company had been canning a variety of fruits and vegetables for over 60 years when, in 1969, the company created canned baked beans using a cherished recipe from a family matriarch. Sales jumped from 10 thousand cases in the first year to over 100 thousand cases in 1970. And just one year later sales hit a million cases. Today Bush’s makes over 80 percent of the canned baked beans sold in the U.S., and the secret family recipe remains a top food secret, despite Duke’s attempts. A replica of the original recipe book—without the original recipe in it (drat!)—is on display at the company's visitor center in Chestnut Hill, Tennessee.

    I chose to hack the “Country Style” version of Bush’s Beans because I don’t think the Original flavor has enough, uh, flavor. Country Style is similar to Original, but richer, with more brown sugar. My Bush's Country Style baked beans copycat recipe starts by soaking dry small white beans in a brine overnight. The salt in the water helps to soften the skins, but don’t soak them for more than 14 hours or the skins may begin to fall off. You can skip this step if you've got a fancy Instant Pot using my directions below. 

    My first versions tasted great but lacked the deep brown color of the real Bush’s beans, which include caramel coloring—an ingredient that can be hard to find on its own. I eventually discovered that the “browning” sauce, Kitchen Bouquet, will add the dark caramel color needed to our home version of the beans so that they’ll look just like the real thing.

    This recipe was our #5 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), Pizzeria Uno Chicago Deep Dish Pizza (#4).

    Check out this list of our most popular recipes of all-time.

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  • Score: 4.97 (votes: 34)
    P.F. Chang's Mongolian Beef

    Menu Description: "Quickly-cooked steak with scallions and garlic."

    Beef lovers go crazy over this one at P.F. Chang's. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch, flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the simple sauce sings to your taste buds. 

    I designed my P.F. Chang's Mongolian Beef recipe using a wok, but if you don't have one, a sauté pan will suffice. You may need to add more oil to the pan to cover the beef in the flash-frying step. 

    P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon.

    I've cloned some of the best dishes from P.F. Chang's. Click here to see if I coped your favorite.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Haagen-Dazs Vanilla Ice Cream

    If I told you that Häagen-Dazs Vanilla Ice Cream was formulated generations ago on a dairy farm in the rolling hills of Denmark, you’d probably believe me. It sounds true because that’s precisely what Rueben Mattus wanted you to think when he created his new ice cream brand in 1960. In the Bronx in New York City.

    Mattus used a marketing technique called “foreign branding.” To set his brand apart from others, Mattus created the impression that his new ice cream was an exotic, special recipe made with hard-to-obtain ingredients. To come up with the name, Mattus sat at his kitchen table in the mornings blurting out non-sensical words until he eventually landed on one that sounded Danish: Häagen-Dazs. The word is meaningless, it’s not Dutch, and it even includes an umlaut, which doesn’t exist in the Danish alphabet.

    While the name may suggest a fancy, complicated recipe for ice cream, the Häagen-Dazs label is one of the simplest and cleanest you'll find for any major ice cream brand. There are just five very ordinary ingredients and nothing else: cream, skim milk, cane sugar, egg yolks, vanilla extract. And those will be the ingredients we’ll use in our hack.

    To create my Häagen-Dazs Vanilla Ice Cream copycat recipe, I played with the ratios through many batches until I finally honed in on the right combination for a perfect French vanilla ice cream, prepared like custard, but with less egg, and just enough butterfat to re-create the smooth mouthfeel of the original.

    Cook your ice cream base with the simple instructions, then get it cold and into an ice cream maker. After 30 minutes of churning grab a spoon, because you'll have a heaping quart of the best homemade ice cream you’ve ever tasted, and it's best when served a little soft.

    Try using your freshly made ice cream in one of my famous shake recipes here.

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  • Score: 5.00 (votes: 2)
    Maggiano's Famous Rigatoni "D"

    “D” was chef David Di Gregorio’s nickname at the first Maggiano’s, which opened in Chicago, Illinois in 1991, and he’s the guy who developed the best-selling pasta dish on the menu. 

    Maggiano’s Famous Rigatoni “D” is a genuinely great dish that anyone can copy if they use the exclusive top secret techniques revealed here. After many trials and several errors, I finally replicated the amazing creamy marsala sauce by reducing two full bottles of inexpensive marsala wine down to just one-half cup of intensely flavored liquid. The alcohol cooks out, the mushrooms contribute their savory umami goodness, and after about an hour-and-a-half you have the perfect flavoring solution for your cream sauce.     

    The other mushrooms in the dish are served unsliced, so make sure they’re small enough to eat in one bite. Sometimes it’s tough to find 40 small mushrooms, so feel free to use your choice of white (button) or brown (cremini) mushrooms for this recipe. They are the same mushroom species with only minor differences (white mushrooms are a cultivated mutation of the brown ones), so either will work. But, if you have a choice, go with creminis since they tend to have a slightly deeper flavor.

    Try my Maggiano's Rigatoni "D" copycat recipe today, and complete the meal with my Maggiano's Vera's Lemon Cookies recipe here.

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  • Not rated yet
    McDonald's Chicken McNuggets

    When dippable tempura-battered chicken chunks made their debut at select McDonald’s restaurants in 1981, America couldn’t get enough…literally. Supply chain issues prevented the burger chain from meeting high demand in all markets for many months, and it wasn’t until two years after the McNuggets were first introduced that they were finally available at every McDonald’s in the country.

    The famous finger food was invented by McDonald’s first executive chef, Rene Arend, who discovered that reconstituted chicken blended with flavor enhancers, enrobed with tempura batter, and deep-fried until golden brown, made a simple, portable snack. The chicken was formed into four “B” shapes designed for dipping—the bell, the bow-tie, the ball, and the boot—and served along with child-friendly dipping sauces such as ranch and barbecue, so the breakout finger food product became a huge winner with kids.

    To make a home version that looks and tastes like McNuggets I dissected a real one and discovered that the chicken in the middle is coated twice: once with dry, seasoned breading, and then once more with wet batter before frying. The chicken in McNuggets is puréed not ground, and the best way to prepare it is with a food processor. “Ground” chicken in grocery stores is often puréed, then pushed through a die to look more appealing in the package, similar to how ground beef is presented. For my Chicken McNugget recipe below, it's best to use a home food processor, but if you don’t have one, ground chicken from your butcher will work.

    If I had to identify a secret ingredient in this hack it would be Knorr chicken bouillon powder. It contains many of the same ingredients found in real Chicken McNuggets, so once you get that crucial flavoring component, you’re well on your way to an amazing knockoff of an iconic American food.

    This recipe was our #5 most popular in 2022. Check out the other four most unlocked recipes for the year: Rao's Traditional Meatballs (#1), Chipotle Pollo Asado (#2), Wendy's Seasoned Potatoes (#3), Cheesecake Factory Spicy Cashew Chicken (#4).

    Check out this list of our most popular recipes of all-time.

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  • Score: 4.50 (votes: 2)
    Rao's Traditional Meatballs

    Tweaking a classic recipe with a few special prep tricks leaked to me by a server was the key to developing this spot-on hack for the famous meatballs from the iconic 125-year-old Italian dining room. With just two locations in the U.S. (Los Angeles and New York), sinking your fork into a fresh meatball at the restaurant requires quite a trip for most people, but my Rao's Traditional Meatballs recipe, refined through multiple batches, will make you a meatball master in your own kitchen, producing ten 5½-ounce meatballs that look and taste like the real thing.

    Fortunately, I could squeeze in a reservation at the Las Vegas Rao’s location a few weeks before it closed its doors forever at Caesar’s Palace in late November 2021. While there, I made sure to ask my server for any information about the recipe, and was informed about the secret two-step process described in this hack to create giant meatballs that are cooked through, but so moist that they practically crumble when cut with a fork.

    Rao’s has shared a meatball recipe in the past, but don’t be fooled. That recipe produces decent meatballs, but they are not the same as what’s served in the restaurant. If you want to make meatballs that taste like the classic original, use my Rao's meatballs recipe below.

    And when they're done, top the meatballs with your favorite marinara or use my hack here to re-create Rao’s famous sauce.

    This recipe was our #1 most popular in 2022. Check out the other four most unlocked recipes for the year: Chipotle Pollo Asado (#2), Wendy's Seasoned Potatoes (#3), Cheesecake Factory Spicy Cashew Chicken (#4), McDonald's Chicken McNuggets (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 4.00 (votes: 2)
    KFC Chicken Pot Pie (Improved)

    KFC's Chicken Pot Pie is a classic. It's packed with lots of shredded white and dark meat chicken, potatoes, peas, and carrots; all of it swimming in a delicious creamy gravy and topped with a tantalizing flakey crust. It seems more like homemade food than fast food. And now it can be made at home better than ever before with this improved hack of my original recipe (found here). The crust now has a better flavor (more butter!), and the gravy tastes closer to the original with the addition of more spices.

    You can make my KFC Chicken Pot Pie copycat recipe using ramekins or small oven-safe baking dishes, or get some recyclable aluminum pot pie pans you can find in many supermarkets. Those pans are the perfect size for four single servings, and they make cleanup easy after the feast.

    Find more of my KFC copycat recipes here.

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  • Not rated yet
    Applebee's Brew Pub Pretzels & Beer Cheese Dip

    The chain’s popular appetizer brings three secret recipes together in one dish: the pretzels, the beer cheese, and the honey Dijon mustard dip. And I’ve got original hacks for all three formulas that will make enough for lots of bellies.

    Bavarian pretzels are traditionally bathed in a lye solution before they’re baked to give them a dark shiny brown skin. Food-grade lye, when cooked, is safe to eat, but it’s not an ingredient usually found at the corner food store. So, to make my Applebee’s Beer Pub Pretzels recipe more convenient, I’m opting for a baking soda bath to darken these pretzels. They don’t have the same shine as lye-bathed pretzels, but if you use enough baking soda, your pretzels will come out beautifully caramel brown, just like the real thing.

    For my Applebee’s Beer Cheese Dip recipe, I had to come up with a good way to melt white cheddar, which can be tricky since it’s hard to find mild (softer) white cheddar. Most white cheddar I found was either sharp or extra sharp, and when I made a sauce using a roux, the finished product came out much too grainy. On my next attempt, I tried a different approach by melting a chunk of Velveeta Queso Blanco in some milk before adding the shredded white cheddar. Thanks to sodium citrate, a cheese melting aid that’s in Velveeta, the sauce came out smooth as silk, and I was thrilled.

    After your pretzels and beer cheese are done, mix up the easy honey Dijon mustard dipping sauce in a small bowl, and you’re ready to serve a gang of pretzel lovers with 12 Bavarian pretzel sticks and plenty of beer cheese and mustard sauce for dipping.

     Check out more of my cool copycat appetizers here

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  • Score: 5.00 (votes: 1)
    Marie Callender's Chocolate Satin Pie

    Like the French Silk Pie that took first prize at the 1951 Pillsbury Bake-Off contest, Marie Callender’s Chocolate Satin Pie features a creamy chocolate mouse in an Oreo cookie crust and it's one of the most requested pies on the menu. The pie has become so popular that a frozen version is available in most supermarkets, but I found that version to be smaller and less delicious than the pies you get from the restaurant, so it's the fresh Marie Callender's Chocolate Satin Pie that I'm cloning here with this recipe.

    For the chocolate cookie crust, you'll just need to scrape the filling from 24 Oreo cookies, then grind or pound them down to fine crumbs. After adding butter and baking it, the crust is cooled and then loaded up with the smooth chocolate mousse filling, made with real dark chocolate, cream, and eggs, just like the original. After that, just chill until firm.

    When the filling has set in your refrigerator, top your taste-alike Marie Callender's Chocolate Satin Pie with homemade whipped cream (that recipe is here too), and some chocolate sprinkles, and no one will ever suspect it’s not the real deal.

    Find more of your favorite Marie Callender's recipes here

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  • Score: 4.50 (votes: 4)
    Costco (Kirkland) Blueberry Muffins

    Three things make Costco Blueberry Muffins special: they’re huge, they’re moist, and berries are bursting out of the top of each one. Now your home muffins can be just as special using a similar recipe and freshly unlocked tricks from our favorite big-box store.

    Obviously, you get huge muffins by using a huge muffin pan, so you’ll need a jumbo or “Texas-size” muffin pan if you want your muffins the same size as the originals. You can certainly make standard muffins with this batter in a standard-size muffin pan, but in this case, bigger is definitely better.

    To get muffins that are moist like Kirkland's, you’ll need oil. I noticed many muffin recipes use butter, but I found it made the muffins taste more like butter cake or pound cake than true muffins. Looking at the ingredients listed on the package of Kirkland muffins, you won’t find any butter in there. Just oil. For my Costco Blueberry Muffin copycat recipe, some of that oil comes from margarine (for a mild butter flavor and thicker batter), and the rest is vegetable oil.

    As for the blueberries, if you add them straight into the batter the juice frozen on the outside of the berries will streak your batter blue, so be sure to rinse the berries before you add them. And to make your muffins look as irresistible as those at Costco, we’ll use another one of their tasty tricks: press 4 blueberries into the batter in each cup just before the pan goes into the oven so that every baked muffin is sure to have several tantalizing berries popping out of the top.

    Find more favorite famous bread recipes here

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  • Score: 5.00 (votes: 7)
    Pizzeria Uno Chicago Deep Dish Pizza

    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'll 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.

    My Pizzeria Uno Chicago Deep Dish Pizza copycat 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).

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 8)
    P.F. Chang's Chang's Spicy Chicken (General Chu's)

    Menu Description: "Lightly-dusted, stir-fried in a sweet Szechwan sauce." (Our version of General Chu's.)

    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 sauté 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 my P.F. Chang's spicy chicken recipe, the more common chili sauce with garlic in it will work just as well.

    Check out my other P.F. Chang's clone recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.74 (votes: 27)
    Cracker Barrel Hash Brown Casserole

    Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long."

    In the late sixties, Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States.

    Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts and this casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices. My Cracker Barrel Hash Brown Casserole copycat recipe is designed for a skillet that is also safe to put in the oven (so no plastic handles). If you don't have one of those, you can easily transfer the casserole to a baking dish after it is done cooking on the stove.

    Love Cracker Barrel? Check out my other clone recipes here.

    Source Top Secret Restaurant Recipes by Todd Wilbur.

     

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  • Score: 5.00 (votes: 1)
    Cracker Barrel Baked Apple Dumplin

    One of the best choices you will make in life is having this dish for dessert when you’re at Cracker Barrel. They call it a “dumplin” but it’s just a little streusel-covered apple pie, served up hot in its own small baking dish with two scoops of vanilla bean ice cream on top, and drizzled with warm apple/caramel sauce—it's good stuff. Take a bite and you may notice the apples inside taste like Cracker Barrel’s Fried Apples side dish, so we'll use my previous hack for that part to bring it all together.

    My Cracker Barrel Baked Apple Dumplin recipe makes two small pies that serve up to four. Check out more of my cool copycat recipes from Cracker Barrel here.

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  • Score: 5.00 (votes: 5)
    Maggiano's Beef Tenderloin Medallions

    For many years this entrée has been a top menu choice at Maggiano's, the 54-unit Italian chain from Brinker, the same company that operates Chili’s Grill & Bar. The $30 restaurant dish consists of three 2½-ounce tenderloin steaks, swimming in a fantastic balsamic cream sauce with sliced portabello mushrooms—but a home version is only six easy steps away, and it won't hit you in the wallet as hard as the pricey original.

    Cracking this dish required a perfect hack of the balsamic cream sauce, and that came quickly after obtaining some very reliable information from my incredibly helpful server/informant at a Las Vegas Maggiano’s. Let’s call him Skippy.

    According to Skippy, the balsamic cream sauce is as simple as mixing a sweet balsamic glaze with the chain’s creamy Alfredo sauce. So, I first got a sample of Maggiano’s Alfredo sauce and figured out how to replicate it. Once that was done, I measured increments of balsamic glaze into the Alfredo sauce until the color and flavor matched the original. The rest of the recipe was easy.

    My recipe will make two servings and includes preparation for the tenderloins and sauce. If you’d like to complete the dish the way it’s served at the restaurant (as in the photo), add some garlic mashed potatoes on the side, using my hack for Olive Garden Garlic Mashed Potatoes.   

    Try my Maggiano's Beef Tenderloin Medallions copycat recipe below, find more of my Maggiano's copycat recipes here.

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  • Score: 4.62 (votes: 42)
    Buffalo Wild Wings Buffalo Wings and Sauces

    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 are what 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. 

    In my Buffalo Wild Wings copycat recipe below you'll find the cooking and coating technique for the wings, followed by copycat recipes for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations to 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.

    Find my copycat recipes for Buffalo Wild Wings Asian Zing; Parmesan Garlic, and Caribbean Jerk sauces here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.50 (votes: 12)
    Cinnabon Cinnamon Rolls (Improved)

    I made several discoveries on episode 2 of my CMT Show "Top Secret Recipe" that helped me improve significantly on the recipe for my first clone of Cinnabon Cinnamon Rolls that I first hacked many years ago in my book "More Top Secret Recipes". After interviewing the creator of the Cinnabon roll, Jerilyn Brusseau (aka "Cinnamom"), at her home in Seattle and visiting Cinnabon headquarters in Atlanta, I was able to sleuth out some important clues that make this the closest Cinnabon Cinnamon Roll copycat recipe you'll find. I learned about the unique gooey properties of a specific cinnamon found in Indonesia called Korintje cinnamon, which Cinnabon calls "Makara") and how to give the rolls their signature golden color (buttermilk and baking soda). I also discovered that the dough must rise in your refrigerator for at least 5 hours, and that adding some xanthan gum to the filling will keep the filling from leaking down into the pan as the rolls bake.

    Cinnabon master chefs allowed me to step into the development kitchen at Cinnabon headquarters for an up-close demonstration of the rolling and slicing techniques, so the instructions I have laid out for here come straight from the inside, and will give you beautiful rolls that look and taste just like those you get at the mall. In fact, if you follow these instructions carefully, being sure to weigh the ingredients rather than measuring by volume, everyone will be shocked that the delicious finished product came out of your very own kitchen. 

    Try my recipe for Cinnabon CinnaStix here

    Source: "Top Secret Recipes Step-by-Step" by Todd Wilbur.

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  • Not rated yet
    Ferrara Butterfinger

    Break open a milk chocolate-coated Butterfinger candy bar and you’ll see flakey layers of candy inside, and it may not seem possible to duplicate that mysterious peanuty center at home without some sort of special equipment. But considering that candy bars as old as this usually start as a hand-made recipe, I figured there must be a way to craft a Butterfinger clone in your own kitchen from scratch.

    Ownership of Butterfinger has changed hands a few times since Otto Schnering invented it in 1923 for his Illinois candy company, Curtiss. Standard Brands bought Curtiss in 1964, and then Nabisco merged with Standard Brands in 1981. Nestle purchased Butterfinger from Nabisco in 1990, then later sold it to Italian candy company Ferrara in 2018. Ferrara claims to have “improved” the formula in 2019 by removing preservatives, adding more cocoa to the chocolate, using better peanuts, plus a few other tweaks. And this is where the controversy starts. Posts on Butterfinger’s social media pages complain that the new Ferrara formula is not as good as the Nestle version, that it leaves a bad aftertaste, and that they should immediately bring back the old recipe.

    The new label has fewer ingredients than the old label, but one omission that stood out was the removal of corn flakes. Corn flakes had been used in the Butterfinger recipe since the ‘50s, and that’s the Butterfinger most of us grew up on. Is a lack of corn flakes the reason why some Butterfinger fans don’t like the new recipe? I’m not sure if that’s all there is to it, but for this hack, I decided to go old-school and put the corn flakes back in the bar. The corn flakes need to be crushed before adding them to the candy, and you can easily do that by putting them in a small plastic bag and whacking on it with a rolling pin.

    For the flakiness of the candy, we’ll use a laminating technique that creates layers in the bar, similar to laminating dough. But unlike dough where you can take your time, you’ll have to work quickly here to make as many layers as possible before it cools, which will be just a couple of minutes. Peanut butter is first spread over the candy, then it’s folded with a silicone spatula, flattened, and folded again, and again. When the candy begins to harden, it’s trimmed into bars, cooled, and dipped into milk chocolate.

    Try my Butterfinger copycat recipe below, and find more of your favorite candy recipes here.

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  • Score: 5.00 (votes: 2)
    Dole Dole Whip

    The real Dole Whip is a non-dairy dessert that includes artificial flavoring, a small amount of real pineapple juice, and more gums than a candy store. Everything in this Hawaiian ice cream is combined in a powdered form including the pineapple juice in 4.4-pound bags that are sold to soft-serve machine operators at fairs, sporting events, and amusement parks. On the back of the Dole Whip mix are instructions to dissolve the powder in 2 gallons of cold tap water, then immediately pour the syrup into a soft serve machine and hit the switch.  

    Up until now, almost all recipes that claim to reproduce Dole Whip—including one shared by Disneyland during the coronavirus outbreak—include ice cream, to make what is supposed to be a "non-dairy" dessert one that is quite full of dairy. The results you get from these recipes may be tasty, but they are nothing like Dole Whip because Dole Whip is sorbet and sorbet isn't made with ice cream.

    One thing that makes Dole Whip special is its creamy consistency, which may lead some people to believe it has dairy in it. Dole Whip creates this thickness with the assistance of six different natural gums and gels: cellulose gum, xanthan gum, locust bean gum, guar gum, karaya gum, and pectin. In addition, there is a small amount of coconut fat solids in the mix to help simulate the fat found in dairy.

    For my Dole Whip copycat recipe, I limited the gels to two that are easy to find: unflavored gelatin and pectin. When these two ingredients are heated, then cooled, they form a gel similar to what’s in the real Dole Whip, and the result is a thick-and-creamy consistency. Another trick often used to help thicken sorbets is the use of viscous corn syrup to replace much of the sugar. Corn syrup will give the sorbet body and it helps tone down the acidic pineapple juice.

    But the best part of this recipe, unlike the real thing, is that it contains all-natural ingredients and it's mostly made of real Dole pineapple juice, plus a little tangerine juice to round out the flavor and enrich the color. This homemade Dole Whip is ridiculously easy to make (you'll need an ice cream maker) and fans of the real thing will love it. Plus, now you can have this DIY Dole Whip whenever you want—no amusement park required.

    Click here for more of my hacks of delicious desserts and sweet treats. 

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  • Score: 5.00 (votes: 6)
    Olive Garden Braised Beef Bolognese

    Braised Beef Pasta Menu Description: “Slow-simmered meat sauce with tender braised beef and Italian sausage, tossed with ruffled pappardelle pasta and a touch of alfredo sauce—just like Nonna’s recipe.”

    It’s a mistake to assume that a recipe posted to a restaurant chain’s website is the real recipe for the food served there. I’ve found this to be the case with many Olive Garden recipes, and this one is no exception. A widely circulated recipe that claims to duplicate the chain’s classic Bolognese actually originated on Olive Garden’s own website, and if you make that recipe you’ll be disappointed when the final product doesn’t even come close to the real deal. I won’t get into all the specifics of the things wrong with that recipe (too much wine, save some of that for drinking!), but at first glance it’s easy to see that a few important ingredients found in traditional Bolognese sauces are conspicuously missing, including milk, basil, lemon, and nutmeg.

    I incorporated all those missing ingredients into my Olive Garden Braised Beef Bolognese copycat recipe, tweaked a few other things, and then tested several methods of braising the beef so that it comes out perfectly tender: covered, uncovered, and a combo. The technique I settled on was cooking the sauce covered for 2 hours, then uncovered for 1 additional hour so that the sauce reduces and the beef transforms into a fork-flakeable flavor bomb. Yes, it comes from Olive Garden, but this Bolognese is better than any I’ve had at restaurants that charge twice as much, like Rao’s where the meat is ground, not braised, and they hit you up for $30.  

    As a side note, Olive Garden’s menu says the dish comes with ruffled pappardelle pasta, but it’s actually mafaldine, a narrower noodle with curly edges (shown in the top right corner of the photo). Pappardelle, which is the traditional pasta to serve with Bolognese, is a very wide noodle with straight edges, and it’s more familiar than mafaldine, so perhaps that’s why the menu fudges this fact. In the end, it doesn’t really matter which pasta you choose. Just know that a wide noodle works best. Even fettuccine is good here.

    For the little bit of Alfredo sauce spooned into the middle of the dish, I went with a premade bottled sauce to save time. You can also make this from scratch if you like (I’ve got a great hack for Olive Garden’s Alfredo Sauce), but it’s such a small amount that premade sauce in either a chilled tub from the deli section or in a bottle off the shelf works great here.

    This recipe was our #3 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), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 4.96 (votes: 24)
    Boston Market Meatloaf

    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. The chain was so successful with chicken, the company quickly decided it was time to introduce other entrée selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf. 

    Offering the other entrées 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.

    Use my Boston Market Meatloaf copycat recipe below to copy the flavor of that first non-chicken dish, a delicious barbecue sauce-covered ground sirloin meatloaf. You might also like to try my Boston Market side-dish recipes here.

    Source: Even More Top Secret Recipes 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 copycat recipes for you to use at home. Welcome to my lab.

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