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IHOP Pumpkin Pancakes copycat recipe by Todd Wilbur

IHOP Pumpkin Pancakes

Score: 5.00 (votes: 5)
Reviews: 5
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During the holiday season, this particular hotcake flavor sells like...well, you know. IHOP pumpkin pancakes are one of 16 varieties of pancakes served at this national casual diner chain. You can make your own version of these delicious flapjacks with a little canned pumpkin, some spices and traditional buttermilk pancake ingredients. Get out the mixer, fire up the stove, and track down the syrup. Then, follow my recipe below for excellent homemade pumpkin spice pancakes.

Check out my other clone recipes for famous items from IHOP here.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Get This

_main
  • nonstick spray
  • 2 large eggs
  • 1 1/4 cups buttermilk
  • 4 tablespoons butter, melted
  • 3 tablespoons canned pumpkin
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
Do This

1. Preheat a nonstick skillet or griddle over medium heat. Coat the pan with oil cooking spray.

2. Combine the eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend the ingredients.

3. Combine the remaining ingredients in a small bowl. Add the dry ingredients to the wet ingredients and blend with a mixer until smooth.

4. Pour the batter in 1/3 cup portions into the hot pan. It should form 5-inch circles.

5. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be brown. This will take from 1 to 3 minutes.

6. Cook the other side for the same amount of time, until brown.

Makes 8 to 10 pancakes.

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Reviews
Dave
Nov 6, 2013, 22:00
Superb!! Made them this evening and ate the whole thing.
Jade
Nov 24, 2012, 22:00
These are amazing!! Light, melt in your mouth pancakes. These are a favorite in our house!

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    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 Rao's Marinara sauce for yourself using this new and very easy recipe.

    The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.

    After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.

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

    You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.

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  • Score: 5.00 (votes: 1)
    KFC (Kentucky Fried Chicken) Potato Wedges

    “Don’t call them fries,” says KFC about its popular side made with sliced, skin-on russet potatoes. What sets these potatoes apart from all the others is the secret breading made with a similar seasoning blend to the one used for Colonel's Original Recipe Fried Chicken. To achieve the proper crispiness, the potatoes are par-fried, frozen, then fried again until golden brown.

    One important ingredient that completes the flavor is MSG. Monosodium glutamate is a food additive derived from glutamic acid, which is an important amino acid found in abundance in nature, food, and in you right now. Over the last 60 years of study and use, MSG has not only been found harmless in normal amounts, but tests have shown glutamate to be a chemical messenger that benefits gut health, immunity, and brain functions such as memory and learning. In addition to all of that, it imparts a unique savoriness that enhances flavors in other ingredients and makes your food taste amazing. Using MSG in your food is, literally, smart cooking.

    Another important ingredient is ground Tellicherry black pepper, a select black pepper from India. Winston Shelton, a friend of Harland Sanders who invented the first high-volume pressure fryers for KFC, confirmed this. Shelton recalled seeing the ingredient when Sanders showed him the secret formula for the fried chicken seasoning he had scribbled on a piece of paper.

    While we were shooting the first episode of my TV Show, Top Secret Recipe, Winston pulled me aside and whispered to me that Tellicherry pepper is crucial to creating the unique KFC aftertaste. It was a great tip, and fortunately, we caught that moment on camera and you can see it in the show. Later, I conducted a side-by-side taste test with common black pepper and Tellicherry black pepper and discovered Winston was right. If you want the best taste for your copycat KFC Potato Wedges, you'll need Tellicherry pepper, which you can find online and in some food stores. Be sure to grind it fine before using it.

    For my KFC Potato Wedges recipe, just two russet potatoes are all it takes to make the equivalent of a large serving of fried potato wedges, which will be enough for at least four people.

    Get more of my KFC copycat recipes here.

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  • Score: 5.00 (votes: 5)
    Denny's Buttermilk Pancakes

    First impressions are important, and after my first bite of Denny's new buttermilk pancakes, I couldn't stop thinking about waffle cones. Back in the lab, I mashed together a standard waffle cone recipe with one of mine for buttermilk pancakes and was able to create the perfect recipe for Denny’s new, improved buttermilk flapjacks. And because of their unique waffle cone flavor, these pancakes taste just as great doused with maple syrup as they do topped with a big scoop of ice cream.

    My Denny's Buttermilk Pancakes recipe makes eight big 6-inch pancakes, which you will form by measuring 1/2 cup of batter onto your preheated griddle or skillet. If you have a large griddle pan, you may be able to make a couple of these at a time. With smaller pans, though, you’ll have to make one at a time, which will take a little longer. And that’s why they invented mimosas.

    Looking for more Denny's copycat recipes? You can find them here

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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.

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  • Score: 5.00 (votes: 3)
    Olive Garden Toasted Ravioli

    No one is sure exactly which restaurant invented toasted ravioli, but we do know the dish originated in St. Louis sometime in the 40s. Olive Garden's delicious take on the appetizer can be cloned with ease using one of several varieties of pre-made raviolis carried in just about any supermarket. It's best to use the fresher raviolis found in the refrigerated section, but you can also use frozen ones in this copycat toasted ravioli recipe; you just have to let them thaw first before breading them. The original Olive Garden toasted ravioli recipe has a beefy inside, but you can use any ravioli that tickles your fancy including chicken, sausage, vegetarian, or cheese. As for the breading, find Progresso brand Italian style breadcrumbs. Contadina is another popular brand, but their version is much too salty for a good clone.

    Now you've got that appetizer going, what's for dinner? Try more of my Olive Garden copycat recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.75 (votes: 4)
    IHOP Country Griddle Cakes

    Menu Description: "Delicious blend of buttermilk and real Cream of Wheat."

    This nationwide chain, which is known for its big bargain breakfasts, serves an impressive number of non-breakfast items as well. In 1997, IHOP dished out over 6 million pounds of french fries and over half a million gallons of soft drinks. But it's the Country Griddle Cakes on the breakfast menu that inspired this Top Secret Recipe. The unique flavor and texture comes from the Cream of Wheat in the batter. Now with my IHOP Country Griddle Cakes recipe below, you can have your pancakes, and eat your cereal too.

    Check here for many more of my IHOP copycat recipes.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Not rated yet
    Cheesecake Factory Key Lime Cheesecake

    Just 15 minutes after the very first Cheesecake Factory opened in Beverly Hills back in 1978, the lines began forming. These guys know how to make a dang good cheesecake! 

    Here's my recipe for Cheesecake Factory's Key Lime Cheesecake. A yummy twist on Key lime pie. Since Key limes and Key lime juice can be hard to find, I decided to use standard lime juice, which can be purchased bottled or squeezed fresh. If you can find Key lime juice, bear in mind that Key limes are more tart, so you'll need only half as much juice. You'll also need a springform pan. If you don't have one, you can use two 9-inch pie pans and make two smaller cheesecakes.

    Try more of my Cheesecake Factory hacks here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 4)
    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).

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  • Score: 5.00 (votes: 1)
    Bojangles' Buttermilk Biscuits

    There’s one copycat recipe for these famous biscuits that’s posted and shared more than any other, and it’s downright awful. The dough is formulated with self-rising flour, baking powder, powdered sugar, shortening, and buttermilk, and many complain that the recipe creates dough that’s much too loose and the resulting biscuits are a complete disaster. Yet there the recipe remains on blogs and boards all over the interweb for unsuspecting home cloners such as yourself to waste time on. But that won’t happen anymore, because I have made a good copycat Bojangles' buttermilk biscuits recipe that works the way it should, guaranteeing you’ll get amazing golden buttermilk biscuits that look and taste just like a trained Bojangles’ pro made them.

    In addition to the obvious overuse of buttermilk, the popular recipe I found online has many problems. The author gets it right when calling for self-rising flour, which is flour containing salt and a leavening agent (aka baking powder), but why would the copycat Bojangles biscuit recipe be designed to use self-rising flour and then add additional leaving? Well, it probably wouldn’t. Biscuits are job number 1 for self-rising flour, and the leavening in there is measured for that use, so there’s no need to add more. If you were planning to add your own leavening, you’d probably start with all-purpose flour, which has no leavening in it. And let's just be clear: baking powder tastes gross, so we want to add as little as possible, not more than necessary.

    It’s also important to handle the dough the same way that workers at Bojangles’ do. They make biscuits there every 20 minutes and there are plenty of YouTube videos showing the preparation technique. In a nutshell, the dough is mixed by hand (in the restaurant they use their hands because the quantity is so large, but for this recipe use a mixing spoon), then it’s folded over a few times on a floured countertop before it’s rolled out. This gentle handling of the dough prevents the gluten in the flour from toughening and adds layers, so your biscuits come out of the oven tender and flakey.

    For the best results, find White Lily flour. This self-rising flour is low in gluten and makes unbelievably fluffy biscuits. If you use another self-rising brand, you’ll still get great biscuits, but the gluten level will likely be higher, the biscuits will be tougher, and you’ll probably need more buttermilk. Head down to the Tidbits below for details on that.

    And I noticed another thing most copycat Bojangles biscuit recipes get wrong. For biscuits that are beautifully golden brown on the top and bottom, you’ll want to bake them on a silicone baking mat (or parchment paper) at 500 degrees F. Yes, 500 degrees. That may seem hot, but this high temp works well with self-rising flour, and in 12 to 15 minutes the biscuits will be perfectly browned.

    Counterintuitively, it’s the lower temperatures that end up burning the biscuits, while the higher temperature cooks them just right. At lower temps the biscuits must stay in the oven longer to cook through, which exposes the surfaces to more heat, and they end up too dark on the outside, especially the bottom. For even better results, if you have a convection setting on your oven, use that and set the temp to 475 degrees F. Your biscuits will look like they came straight from the drive-thru.

    Find more tasty Bojangles' copycat recipes here.

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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 recipe.

    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.

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  • Score: 5.00 (votes: 4)
    Chili's Cajun Ribeye Steak

    Menu Description: "12 oz. ribeye steak seasoned with Cajun spices and topped with roasted herb jus and spicy Cajun butter."

    Three secret formulas must be hacked before we can consider this dish a complete culinary carbon copy of Chili's signature Cajun Ribeye. The Cajun seasoning, the herb jus, and the Cajun butter comprise the flavorful hat trick that earns this dish its signature-item status. 

    Use my Chili's Cajun Ribeye recipe below to make each component from scratch. Everything is pretty easy. Rustle up some ribeyes from your favorite butcher, and fire up the grill. Sprinkle the seasoning on the steak before it's grilled, and then add the jus and herb butter just before serving. That's it. Once you've assembled these three simple secret recipes below, you're just minutes away from an impressive, flavor-filled steak.

    Find more of your favorite Chili's copycat recipes here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.44 (votes: 9)
    Pizza Hut Stuffed Crust Pizza

    Menu Description: "This unique thinner crust has a ring of cheese baked into the edge so you get cheese in the very last bite of every slice."

    Brothers Dan and Frank Carney have their dear old mom to thank for helping them to become founders of the world's largest pizza chain. It was in 1958 that a family friend approached the two brothers with the idea of opening a pizza parlor, and it was the brothers' mom who lent them the $600 it took to purchase some second-hand equipment and to rent a small building. There, in the Carneys' hometown of Wichita, Kansas, the first Pizza Hut opened its doors. By 1966, there were 145 Pizza Hut restaurants doing a booming business around the country with the help of the promotional musical jingle. "Putt-Putt to Pizza Hut." Today the chain is made up of more than 10,000 restaurants, delivery-carry out units, and kiosks in all 50 states and 82 foreign countries.

    Introduced in 1995, the Stuffed Crust Pizza, which includes sticks of mozzarella string cheese loaded into the dough before baking, increased business at Pizza Hut by 37 percent. Because the outer crust is filled with cheese, the chain designed a special dough formula that does not rise as high as the original. It's best to prepare the dough of this Pizza Hut stuffed pizza crust copycat recipe a day before you plan to cook your pizza so that the dough can rest to develop crust with a chewy bite just like the original.

    You might also want to try my clone recipe for Pizza Hut Pan Pizza.

    Source: Top Secret Restaurant Recipes 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 my Cheesecake Factory cheesecake recipe for 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: 4.33 (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: 4.89 (votes: 9)
    Starbucks Pumpkin Cream Cheese Muffin

    This delicious fall offering arrives frozen to each Starbucks store and is thawed out just before opening in the morning. The pumpkin cream cheese muffins were especially popular in the fall of 2008. According to my local Starbucks manager, a memo fired off to all stores warned of a shortage in the product and that inventory in most states would be depleted before the holidays arrived. That was enough information to get me quickly working on a seriously great Starbucks pumpkin cream cheese muffin recipe, and here you go. 

    First, sweeten some cream cheese and get it back in the fridge to firm up. It's much easier to work into the top of the muffins when it's cold. The pumpkin seeds that are sprinkled on top of each muffin get candied in a large skillet with brown sugar and cinnamon. Line a 12-cup muffin tin with paper muffin cups, add the muffin batter and some cream cheese, top with the candied pumpkins seeds, and then bake. Soon you'll have a dozen fresh clones of the amazing muffins, and you'll always be prepared for the next pumpkin cream cheese muffin shortage.

    See if I cloned more of your favorites from Starbucks here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 10)
    Roadhouse Grill Baby Back Ribs

    Menu Description: "Our award-winning Baby Back Ribs are slow-roasted, then basted with Jim Beam Bourbon BBQ Sauce and finished on our Mesquite grill."

    When your crew bites into these baby backs they'll savor meat so tender and juicy that it slides right off the bone. The slow braising cooks the ribs to perfection, while the quick grilling adds the finishing char and smoky flavor. But the most important component to any decent rack of ribs is a sauce that's filled with flavor, and this version of Roadhouse Grill's award-wining sauce is good stuff. I ordered the ribs naked (without sauce) so that I could see if there was any detectable rub added before cooking and I didn't find anything other than salt and a lot of coarse black pepper. So that's the way I designed my Roadhouse Grill Baby Back Ribs recipe, and it works.

    Now, how about a copycat Roadhouse Grill Roadhouse Rita to wash down those ribs.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.80 (votes: 5)
    Chili's Boneless Shanghai Wings

    Menu Description: "Crispy breaded chicken breast topped with sweet and spicy ginger-citrus sauce. Served with spicy-cool wasabi-ranch dressing for dipping."

    So you're into boneless wings, but you need a break from the traditional cayenne flavor of the Buffalo style. If fresh ginger-laced sweet-and-sour sauce sounds seducing, here is a variation worth snacking on. In my Chili's Boneless Shanghai Wings recipe below, I'll show you how to make the boneless wings, the secret sauce, and an easy way to fabricate a carbon copy of Chili's great wasabi-ranch dipping sauce just by adding a few ingredients to Hidden Valley Ranch dressing. I suggest adding one drop of green food coloring to the sauce to give it the same green tint of the original. The wasabi powder won't add much color, so this is the trick. You can find the dry powdered form of wasabi horseradish in the supermarket aisle with the other Asian foods.

    Check out more of my recipes for Chili's famous dishes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 14)
    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 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 food clone recipes here.

    Source: Top Secret Recipes Unlocked 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. 

    Now, how about some Honey Walnut Shrimp, or Beijing Beef to go with that rice? Find all my Panda Express copycat recipes here

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  • Score: 5.00 (votes: 3)
    Chipotle Mexican Grill Carnitas

    Braised and shredded pork shoulder is a staple of Mexican cuisine that Chipotle prepares with a simple blend of flavors, and a surprising ingredient you may not have expected: juniper berries. Once you track those down (they’re easy to find online), the berries are combined with thyme and bay leaves in a braising liquid that will transform your own pork roast into an easily shreddable thing of beauty in under 3 hours. Then you can use your Chipotle carnitas clone on tacos, in burritos, or in a bowl over rice and beans just like they do in the restaurant.

    When picking your pork roast, try to find one without too much fat. If your roast has a thick cap of fat on it, trim off the excess. You want some fat in your braising liquid, but if the cap of fat is too thick, it may not fully render down and you’ll get chunks of fat in the shred.

    It’s often assumed that the pork butt is from the rear end of the pig, even though cuts from the back region already have a name: ham. The pork butt, also known as a Boston butt, is cut from the other end, the upper shoulder of the pig. It’s called a “butt” because in pre-Revolutionary War New England the roasts were stored and transported in barrels called “butts”, and the confusing name stuck.

    This recipe was our #5 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), Pei Wei Better Orange Chicken (#4).

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  • Score: 5.00 (votes: 2)
    Panda Express Beijing Beef

    The problem with adding sauce to fried food is that the wet sauce makes the crunchy fried food not so crunchy. Panda Express manages to keep the crispy beef in Beijing Beef crispy even though it may be sitting for over 20 minutes in the sauce on its way to a hungry you. My early attempts at hacking my favorite dish at the massive Chinese food chain all resulted in gummy, soggy beef pieces that were more like flat dumplings than the delicious, crunchy strips of joy they were meant to be.

    Then finally, on one batch, I decided to fry the coated beef for much longer than I intuitively felt it should be cooked, resulting in dark browning on the cornstarch coating and an even darker piece of meat beneath it. I anticipated a beef jerky experience, but when I took a bite, I found it to be delicious! It wasn’t tough and chewy as I expected it to be. And when this seemingly overcooked beef was stirred into the sauce, it stayed crispy until served, just like the real thing. Now, with the soggy beef problem solved, we’ve finally got a good hack for Panda Express Beijing Beef.

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  • Score: 5.00 (votes: 2)
    Top Secret Burger Special Sauce (Like Big Mac Sauce)

    If you like McDonald's Big Mac Sauce, you'll love Todd Wilbur's McDonald's-inspired special burger sauce.

    Created by food hacker Todd Wilbur, host of Top Secret Recipe and best-selling author of 12 Top Secret Recipes cookbooks, this sauce is inspired by the special Big Mac sauce McDonald's uses on their world-famous hamburgers.

    Use our Top Secret Burger Sauce on your own burgers, sandwiches and wraps.

    Buy up to 4 bottles to ship for one low price! 

    10-ounce bottle.

    You might also like our Top Secret Burger Spread (like In-N-Out) and our Top Secret Chicken Sandwich Sauce (like Chick-fil-A).

    Ingredients: Soybean oil, cucumbers, sugar, water, white distilled vinegar, eggs, salt, mustard seed, corn syrup, onions, natural flavors, spices, Xanthan gum, garlic, turmeric, lemon juice, pimento, soy protein, preservatives, paprika, citric acid, annatto, Autolyzed yeast, sunflower oil.

    Nutritional facts: Serving size 1 tbsp. Servings per container 20. Amount per serving: Calories 70, Total Fat 7g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 5mg, Sodium 125mg, Total Carbohydrate 2g, Dietary fiber 0g, Sugars 1g, Protein 0g.

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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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