At one point Mars, Inc. chose to capitalize on the company's best-selling candy bar, and called this one Snickers Munch Bar. I think that may have been confusing to consumers who expected to open the wrapper and find something inside resembling a Snickers bar. Other than the abundance of peanuts in this butter toffee brittle, this candy bar is nothing like Snickers. It is, however, an awesome peanut brittle that's super-easy to clone. The original is made with only six ingredients: peanuts, sugar, butter, corn syrup, salt, and soy lecithin. The soy lecithin is an emulsifier used here for texture, but this ingredient is hard to find, and we really don't need it for a good clone. Use a candy thermometer to bring the mixture of sugar, butter, and corn syrup up to 300 degrees F, then stir in warmed, salted peanuts. When the candy has cooled, break it into chunks and you will have created the equivalent of 12 bars of the addicting original.
Satisfy your candy craving with more of my copycat candy recipes here.
- 2 cups salted dry-roasted peanuts
- 1/2 cup butter (1 stick, salted)
- 1/2 cup granulated sugar
- 1/4 cup light corn syrup
1. Spread the peanuts out on a 1/4 baking sheet lined with release foil, and heat them up in your oven set on 300 degrees F. This will warm up the peanuts so that they don't cool the candy too quickly when it's added later. There's no need to preheat the oven.
2. Melt the butter in a medium saucepan over medium-low heat.
3. Add the sugar and corn syrup and simmer, stirring occasionally. Put a candy thermometer in the mixture and watch it closely.
4. When the mixture reaches 300 degrees F, add the peanuts and stir well until all of the peanuts are coated with candy. Pour the candy onto the warm baking sheet and spread it flat. When the candy cools, break it into chunks and store it in a covered container.
Makes the equivalent of twelve 1.5-ounce candy bars.
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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.
Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.
While making my Popeyes Fried Chicken recipe, I tested several spices and I found that the right blend of cayenne and white pepper bring the same heat as the original. Try my recipe below and see what you think.
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).
It was only a matter of time before the spicy fried chicken made famous in Nashville, Tennessee at shops like Prince's Hot Chicken Shack and Hattie B's would find its way into the mainstream. A dish this good is never contained forever, and KFC became the first fast food chain to give the recipe national exposure. A test run of the new spicy chicken in Pittsburgh was the most successful product test in KFC's recent history.
The original dish from Nashville is made with crispy fried chicken that's doused with a top-secret spicy chili sauce and served on sliced white bread with dill pickles on top. KFC's version is served with just pickles, no bread (a biscuit on the side instead), and is made by soaking the chain's Extra Crispy Fried Chicken with the oily chili sauce from a squirt bottle. Since there isn't any water in the sauce, just oil, the chicken stays crispy, regardless of how much sauce is applied.
To make a home version of KFC Nashville Hot Chicken, you first need to prepare the chicken, either using my KFC Extra Crispy Chicken recipe included below, or by baking or frying some of the pre-breaded chicken pieces you can find frozen in just about every grocery store. While the chicken is brining, make the sauce and pour it into a squirt bottle or spouted measuring cup. Apply it to your chicken when it's done (shake it or stir it first!), then top it with dill pickle slices.
Menu Description: "Grilled beef medallions drizzled with balsamic glaze, served over fettuccine tossed with spinach and gorgonzola-alfredo sauce."
This menu item builds on Olive Garden's great Alfredo sauce recipe with the addition of Gorgonzola cheese. The tangy cheese sauce works well with the sweet-and-sour balsamic reduction drizzled over the beef medallions.
You'll want to track down three 6-ounce sirloin steaks or whatever cut you prefer and slice each of them into four 1 1/2-ounce fillets. Get pounding with a kitchen mallet and make those steaks about 1/2-inch thick, and they will grill up to the same size as the medallions on the original dish. Between the pounding and the meat tenderizer in the beef seasoning, you will turn even the cheapest cut of beef into a tender morsel. Build your dish as described below, and you will have re-created the taste and presentation of the original rich, tasty, fulfilling dish.
Menu Description: "Our own special recipe made with fresh ground chuck, pork, mild onions, green peppers and more. Served with mashed potatoes, brown gravy and garlic toast."
Here's a great meatloaf recipe to add to your dinnertime repertoire. This luscious loaf combines ground chuck with ground pork along with bread crumbs, green onion, garlic, carrot and green pepper for one of the best classic American meatloaves. Use a perforated nesting meatloaf pan if you've got one so that the fat drains out into the pan below. If you don't have one of those, a regular loaf pan will still work fine. But use a large one, my Claim Jumper meatloaf recipe makes a pretty big loaf.
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.
Exclusive signed copy. America's best copycat recipes! Save money and amaze your friends with all-new culinary carbon copies from the Clone Recipe King!
For more than 30 years, Todd Wilbur has been obsessed with reverse-engineering famous foods. Using every day ingredients to replicate signature restaurant dishes at home, Todd shares his delectable discoveries with readers everywhere.
Now, his super-sleuthing taste buds are back to work in the third installment of his mega-bestselling Top Secret Restaurant Recipes series, with 150 sensational new recipes that unlock the delicious formulas for re-creating your favorite dishes from America's most popular restaurant chains. Todd's top secret blueprints and simple step-by-step instructions guarantee great success for even novice cooks. And when preparing these amazing taste-alike dishes at home, you'll be paying up to 75 percent less than eating out!
Find out how to make your own home versions of: Pizza Hut Pan Pizza, T.G.I. Friday's Crispy Green Bean Fries, Buca di Beppo Chicken Limone, Serendipity 3 Frrrozen Hot Chocolate, P.F. Chang's Kung Pao Chicken, Max & Erma's Tortilla Soup, Cracker Barrel Double Chocolate Fudge Coca-Cola Cake, Olive Garden Breadsticks, Cheesecake Factory Fresh Banana Cream Cheesecake, Carrabba's Chicken Bryan, Famous Dave's Corn Muffins, Outback Steakhouse Chocolate Thunder from Down Under, T.G.I. Friday's Jack Daniel's Glazed Ribs, and much, much more...
Applebee's Apple Walnut Chicken Salad
Applebee's Chocolate Mousse Dessert Shooter
Applebee's Grilled Shrimp 'N Spinach Salad
Applebee's Key Lime Pie Dessert Shooter
Applebee's Red Apple Sangria
Applebee's Strawberry Cheesecake Dessert Shooter
Applebee's Tomato Basil Soup
Applebee's White Peach Sangria
Bahama Breeze Island Onion Rings
Bahama Breese West Indian Patties
BJ's Restaurant & Brewhouse Chili
BJ's Restaurant & Brewhouse Famous Pizookie
BJ's Restaurant & Brewhouse Parmesan Crusted Chicken Breast
BJ's Restaurant & Brewhouse White Cheddar Mashed Potatoes
Bonefish Grill Bang Bang Shrimp
Bonefish Grill Citrus Herb Vinaigrette
Bonefish Grill Saucy Shrimp
Buca di Beppo Garlic Bread and Garlic Bread with Mozzarella
Buca di Beppo Chicken Limone
Buffalo Wild Wings Asian Zing Sauce
Buffalo Wild Wings Parmesan Garlic Sauce
California Pizza Kitchen The Original BBQ Chicken Chopped Salad
California Pizza Kitchen Original Chopped Salad
Carrabba's Spicy Sausage Lentil Soup
Carrabba's Chicken Bryan
Cheeseburger in Paradise BBQ Jerk Ribs
Cheeseburger in Paradise Sweet Potato Chips
Cheeseburger in Paradise El Cubano Sandwich
Cheesecake Factory Famous Factory Meatloaf
Cheesecake Factory Miso Salmon
Cheesecake Factory Pineapple Pisco Sour
Cheesecake Factory Thai Lettuce Wraps
Cheesecake Factory Banana Cream Cheesecake
Cheesecake Factory Stefanie's Ultimate Red Velvet Cheesecake
Chili's Honey-Chipotle Chicken Crispers
Chili's Cajun Ribeye
Chili's Firecracker Tilapia
Chili's Quesadilla Explosion Salad
Chili's Nacho Burger
Chili's White Chocolate Molten Cake
Cracker Barrel Cole Slaw
Cracker Barrel Double Chocolate Fudge Coca-Cola Cake
Cracker Barrel Macaroni n' Cheese
Denny's Cherry Cherry Limeade
Denny's Pancake Puppies
Denny's Broccoli Cheese Soup
Famous Dave's Corn Muffins
Famous Dave's Smoked Salmon Spread
Famous Dave's Wilbur Beans
Fleming's Prime Steakhouse Wicked Cajun Barbecue Shrimp
Fleming's Prime Steakhouse Chipotle Cheddar Macaroni & Cheese
Fleming's Prime Steakhouse Fleming's Potatoes
Fuddruckers Hamburger Seasoning
Gordon Biersch Cran Blueberi Lemonade Cocktail
Gordon Biersch Garlic Fries
Gordon Biersch Raspberry Iced Tea Cocktail
Gordon Biersch Warm Apple Bread Pudding
Hard Rock Cafe Tupelo Style Chicken
Hard Rock Cafe Twisted Mac & Cheese
Hooter's Fried Pickles
Houston's House Vinaigrette
IHOP Banana Macadamia Nut Pancakes
IHOP Corn Cake Pancakes
IHOP Funnel Cakes
IHOP Shortcake Pancakes
Joe's Crab Shack Crab Nachos
Joe's Crab Shack Great Balls of Fire
Joes Crab Shack Spicy Boil
Joe's Crab Shack BBQ Crab
Joe's Stone Crab Garlic Creamed Spinach
Joe's Stone Crab Grilled Tomatoes
Joe's Stone Crab Jennie's Potatoes
Joe's Stone Crab Jumbo Lump Crab Cakes
Margaritaville Havanas and Bananas Cocktail
Margaritaville Incommunicado Cocktail
Margaritaville Volcano Nachos
Margaritaville Jerk Salmon
Mastro's Steakhouse Gorgonzola Macaroni & Cheese
Mastro's Steakhouse Steak Seasoning
Mastro's Steakhouse Warm Butter Cake
Max & Erma's Tortilla Soup
Mimi's Cafe Buttermilk Spice Muffins
Mimi's Cafe Carrot Raisin Nut Muffins
Mimi's Cafe Five-Way Grilled Cheese
Olive Garden Breadsticks
Olive Garden Dipping Sauces for Breadsticks
Olive Garden Chicken and Gnocchi Soup
Olive Garden Black Tie Mouse Cake
Olive Garden Mango Martini
Olive Garden Pomegranate Margarita Martini
Olive Garden Smoked Mozzarella Fonduta
Olive Garden Steak Gorgonzola Alfredo
On the Border Guacamole Live!
On the Border Mexican Mojito
On the Border Smoke Jalapeno Vinaigrette
Outback Steakhouse Bleu Cheese Chopped Salad
Outback Steakhouse Mashed Sweet Potatoes
Outback Steakhouse Outback Rack
Outback Steakhouse Three Cheese Au Gratin Potatoes
Outback Steakhouse Victoria "Crowned" Filet w/Horseradish Crumb Crust
Outback Steakhouse Chocolate Thunder from Down Under
P.F. Chang's Asian Pear Mojito
P.F. Chang's Chang's Key Lime Martini
P.F. Chang's Spicy Green Beans
P.F. Chang's Kung Pao Chicken
P.F. Chang's Chicken in Soothing Lettuce Wraps--Improved
P.F. Chang's Vegetarian Lettuce Wraps
Pizza Hut WingStreet Traditional Chicken Wings--Hot, Med, Mild
Pizza Hut Tuscani Creamy Chicken Alfredo Pasta
Pizza Hut Pan Pizza
Red Lobster Peach-Bourbon BBQ Scallops
Red Lobster Maple-Glazed Salmon & Shrimp
Red Robin Campfire Sauce
Red Robin Creamy Artichoke & Spinach Dip
Red Robin Red's Homemade Chili Chili
Red Robin The Royal Red Robin Hamburger
Romano's Lemon Passion
Roy's Hawaiian Martini
Roy's Classic Roasted Macadamia Nut Crusted Mahi Mahi
Roy's Melting Hot Chocolate Soufflé
Ruby Tuesday Apple Salad
Ruby Tuesday Queso Dip & Beef Queso Dip
Ruby Tuesday Thai Phoon Shrimp
Serendipity 3 Frrrozen Hot Chocolate
Simon Kitchen & Bar Wok-Seared Edamame
Spago Butternut Squash Soup
Spago Pumpkin Cheesecake
T.G.I. Friday's Candy Apple Martini
T.G.I. Friday's Crispy Green Bean Fries
T.G.I. Friday's Parmesan-Crusted Sicilian Quesadilla
T.G.I. Friday's Jack Daniel's Glaze
T.G.I. Friday's Sesame Jack Strips
T.G.I. Friday's Bruschetta Chicken Pasta
T.G.I. Friday's Dragonfire Chicken
T.G.I. Friday's Fried Mac & Cheese
T.G.I. Friday's Pomegranate Martini w/Candy Apple
T.G.I. Friday's Tuscan Portobello Melt
T.G.I. Friday's Tuscan Spinach Dip
Trader Vic's World-Famous Mai Tai
Traders Vic's Tom Ka Gai Soup
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. This casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices, is served with many of the classic breakfast dishes at the restaurant. My Cracker Barrel Hash Brown Casserole 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.
When you check in at one of more than 250 hotels run by this U.S. chain, you are handed a bag from a warming oven that contains two soft and delicious chocolate chip cookies. This is a tradition that began in the early 80s using a recipe from a small bakery in Atlanta. All the cookies are baked fresh every day on the hotel premises. The chain claims to give out about 29,000 cookies every day.
Raves for the cookies from customers convinced the hotel chain to start selling tins of the cookies online. But if you've got an insatiable chocolate chip cookie urge that can't wait for a package to be delivered, you'll want to try my DoubleTree Hotel Chocolate Chip cookie copycat recipe below. Just be sure to get the cookies out of the oven when they are barely turning brown so that they are soft and chewy in the middle when cool.
Source: Even More Top Secret Recipes by Todd Wilbur.
Update 4/10/20: In April, Hilton Hotels released the actual recipe for the DoubleTree Hotels Signature Cookie for the first time. You can view that recipe and compare it to this clone recipe I created in 2002. I got pretty close!
In December of 1996, Hershey Foods snagged the U.S. operations of Leaf Brands for a pretty penny. This added several well known candies to Hershey's already impressive roster, including Good & Plenty, Jolly Rancher, Milk Duds, Whoppers, Heath, and this delicious peanut roll, which we can finally clone at home. The center is sort of a white fudge that we can make by combining a few ingredients on the stove, then getting the mixture up to just the right temperature using a candy thermometer (you've got one, right?). Once cool, this candy center is coated with a thin layer of caramel, then quickly rolled over roasted peanuts. Looks just like the real thing! This recipe will make eight candy bars. But it's up to you to make the dental appointment.
Source: Even More Top Secret Recipes by Todd Wilbur.
El Pollo Loco, or "The Crazy Chicken," has been growing like mad since it crossed over the border into the United States from Mexico. Francisco Ochoa unknowingly started a food phenomenon internacional in 1975 when he took a family recipe for chicken marinade and opened a small roadside restaurante in Gusave, Mexico. He soon had 90 stores in 20 cities throughout Mexico. The first El Pollo Loco in the United States opened in Los Angeles in December 1980 and was an immediate success. It was only three years later that Ochoa got the attention of bigwigs at Dennys, Inc., who offered him $11.3 million for his U.S. operations. Ochoa took the deal, and El Pollo Loco grew from 17 to more than 200 outlets over the following decade.
Source: More Top Secret Recipes by Todd Wilbur.
In 2023, IHOP introduced some creative new eggs Benedict dishes, including one made with bacon jam and another with shredded beef and poblano hollandaise sauce. I can certainly appreciate the chain’s novel approach to the traditional recipe, but your taste buds may not be quite ready for those big flavors in the early a.m. That’s why, for this hack, I'm turning to the classic version of the chain’s Benedict, which will be extremely kind to your palate, no matter what time of the day it is.
For my IHOP Classic Eggs Benedict copycat recipe, I’ll show you how to make hollandaise sauce from scratch in just a few minutes, and how to easily poach perfect eggs just as quickly. Hopefully, this recipe is one that you return to whenever you want an impressive breakfast that doesn’t take much work.
Once the poached eggs are done, stack them on black forest ham (a much better choice than Canadian bacon) and English muffins, douse them with the great hollandaise, and serve the dish with crispy hash browns or fruit on the side.
If the chef who created this creamy queso dip was willing to put his name on it, you figure it’s got to be good queso. For his hit appetizer, Yard House executive chef Miguel Mata blends three cheeses with roasted poblano pepper and a custom red sauce made with guajillo and chipotle peppers. That tasty sauce, hacked here for the first time, gives the queso its special flavor and heat, and this recipe-within-the-recipe will produce enough sauce for several batches of queso dip, or to use any way you want. Yard House serves the killer red sauce on this queso and on their chicken nachos.
To make my Miguel’s Queso Dip copycat recipe you'll need Velveeta queso blanco, a white cheese that melts easily in your microwave or on the stove. After loading the melted queso blanco into a shallow dish with the poblano and secret red sauce, top it with shredded pepper Jack and cheddar, broil until bubbly, and serve with corn tortilla chips and flour tortillas on the side for dipping.
This dip might make you thirsty. In that case, you can find some of my famous cocktail recipes here.
A dish traditionally made with pork is redesigned for chicken in this Mexican chain’s limited-time-only sweet-and-spicy variation. All the key ingredients for good al pastor are here: pineapple, lime, achiote, and morita chipotle peppers, which come together to make a bright orange sauce used here for basting marinated chicken thighs.
The TV commercial for Chipotle’s new offering claims the morita peppers are seared and shows wild flames dancing around a pan filled with fresh green and red peppers. That is perhaps not an accurate depiction of the preparation process considering that morita peppers are made by smoking red jalapeños, not green ones. And smoked jalapeños do not look like fresh jalapeños, so I'm not sure what's going on there.
Regardless of the confusing clues in the TV ad, to make my Chipotle Chicken Al Pastor recipe, you'll want to find dry morita peppers, then remove the seeds and toast the peppers in your oven before making the secret sauce. Baste the sauce on your chicken just before it's done cooking, then chop it up and use it to make delicious tacos, burritos, salads, and bowls.
The secret recipe for BJ’s great fall-off-the-bone ribs requires a specialty moist oven called a CVap, made specifically for commercial kitchens, with a price tag in the thousands of dollars. This controlled vapor oven cooks food with moist heat to braise meats, like ribs, so they're fork-tender. If you want to make ribs like that at home, but don’t have a CVap in your kitchen (or if yours is currently in the shop) you’ll need to incorporate a similar technique using a standard conventional oven. And that’s where I can help.
For my BJ’s Root Beer Glazed Ribs recipe, I first made a hack of the Big Poppa’s rub the chain uses to season the ribs, then I cooked the seasoned ribs on a rack over water mixed with liquid smoke. The liquid smoke infuses the ribs with smoke flavor, and the water in the pan will keep the ribs from drying out. Once the ribs are cooled, they are sliced, sauced, and reheated in a super-hot oven to simulate the pizza oven used at BJ’s.
When buying your ribs, pick the smallest rack of ribs with the least meat to better resemble the real recipe. Also, you’ll want to plan ahead for this recipe since the ribs take several hours to bake and chill before they’re finished in the hot oven before serving. Because of that long slow-bake time, you’ll want to start this dish early in the day, or even the day before.
Find more of my B.J.'s copycat recipes here.
Luigino “Jeno” Paulucci had been manufacturing prepared Chinese food products for a couple of decades when he realized that eggrolls could be filled with pretty much anything. Jeno tested dozens of fillings, but it was the eggrolls filled with pizza toppings that got the most raves, so that became Jeno’s new product. The pizza rolls were so successful that Jeno sold his Chinese food company and dedicated himself to producing the world’s best frozen pizza and original pizza rolls. His vision paid off. 20 years later, in 1985, Jeno scored a $135 million payday when he sold his company to Pillsbury, the manufacturer of Totino’s—a competing pizza rolls brand that copied Jeno’s invention. Pillsbury combined the two brands in the early 1990s, and today all pizza rolls are produced under the Totino’s name. Jeno’s brand has been officially retired to the dead food bin.
As I studied the ingredients for Totino’s Pizza Rolls I was surprised to discover that they do not contain real cheese. I’m not sure why this is, but for my clone, I’m using all real ingredients. It’s likely the original pizza rolls recipe was changed at some point for cost reasons, and if that’s the case, then my Totino’s Pizza Rolls copycat recipe should be closer to the original from Jeno that was made with real cheese.
For the dough, I first tried using pre-made eggroll wrappers, but they didn’t bake well and were not a good match to Totino’s dough, so I was left with no choice but to make a simple dough from scratch. Totino’s print ads from the 1960s and 1970s referred to an “egg-crust”, so I designed a simple dough based on an eggroll wrapper recipe made with egg. You’ll need an easy way to roll a very thin dough wrapper for this recipe, and the best way to do that is with a pasta machine. You can certainly roll the dough very thin by hand, but a pasta machine is a big help here.
Once your dough is rolled thin, you’ll fill it and fold it in the special way described below to create the same “pillow” shape as the original. After a quick par-fry, the rolls are frozen and can be baked anytime you feel a pizza roll craving coming on, just like the famous original Jeno’s—sorry—Totino’s Pizza Rolls.
Find more fun snack recipes here.
Good short ribs should practically melt in your mouth, and my P.F. Chang’s Fire-Braised Short Ribs recipe below will produce flavor-pumped short ribs that will do just that. Just as in the restaurant, these sliced boneless short ribs sit on a bed of pineapple fried rice and come with a side of the sweet-and-savory Asian braising sauce to pour over the top. If you dig short ribs, you're going to love this dish.
To craft the 30-dollar entrée at home (but for much less) the short ribs are braised for 3 hours in a secret liquid made with Chinese cooking wine, garlic, soy sauce, hoisin sauce, oyster sauce, and a few other key ingredients. The cooked short ribs are then chilled, sliced, and seared while being doused with the robust braising liquid for a perfect burst of flavor.
When you arrange the sliced short ribs on the pineapple fried rice made with the Top Secret Recipe I’m including below, and sprinkle the plate with some micro sprouts, you’ll have created a dish that looks and tastes just like the fabulous original restaurant version, but at a mere fraction of the cost.
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.
This hit entrée at the 80-unit Yard House brings crispy Nashville hot chicken together with house-made sweet potato pancakes and honey hot sauce syrup on one beautiful plate, and now you can re-create that gorgeous entrée at home with these exclusive secrets, right down to the crispy sage leaves on top.
In my version of Yard House's Nashville Chicken recipe, the crispy chicken is brined to make it moist and juicy on the inside, and just before serving it gets tossed with the Nashville hot sauce for a perfect re-creation of the plate's main attraction. The honey hot sauce is a simple concoction of five ingredients, and the pancakes are simplified by using canned sweet potatoes rather than fresh ones that require an additional cooking step.
Bring it all together for four impressive plates, and be sure to serve ‘em up with something tall and cold to drink.
Find my famous cocktail recipes here.
With delicious versions on the menus at Panda Express, Pei Wei, and P.F. Chang’s, the orange chicken space is certainly competitive (click on the brands for my recipes). That’s why it’s so impressive that The Cheesecake Factory serves up one of the best orange chicken entrées of any chain, including chains that specialize in Chinese food.
For this easy entrée hack, I’ve included a recipe for breading and frying the chicken yourself, but you may prefer to bake or fry pre-breaded frozen chicken strips or nuggets and toss them in the sauce you make here. The sauce is the big secret in this recipe, and the version I’ve whipped up for you has just the right amount of sweet, sour, and spicy to match the real thing.
Add some rice and stir-fry vegetables, and you’ll have two large Cheesecake Factory-size entrées with this hack, or you can split it into four more modest portions.
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).
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.
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).
You might also like my #1 recipe of 2021, Panda Express Chow Mein.
It's rumored that the secret ingredient in the signature crust of a Gino’s East Deep Dish Pizza is cornmeal, but that suspicion is incorrect. The dough’s yellow color makes it looks like cornbread, and it has a softer quality than most doughs, but these qualities come from other not-so-secret ingredients that have nothing to do with corn.
When three friends—Sam Levine, Fred Bartoli, and George Loverde—opened their pizza joint just off the Miracle Mile in Chicago, Illinois in 1966, they hired talented pizza chef Alice Mae Redmond, who came up with a special dough recipe that included a "secret" conditioner. Today, Gino's ships boxes of frozen pizzas across the country and is required by law to list all the ingredients on the package. So, of course, I ordered a few of those pizzas and discovered that the "secret" dough additive is cream of tartar, and the dough's yellow tint comes from beta-carotene, a natural source of yellow. On those boxes, I also discovered zero cornmeal.
For a great deep dish crust at home, you'll need to start your dough 1 to 2 days in advance. A slow, chilled rise will improve the quality and taste of your finished crust to more closely match the characteristics of the real thing. I include cream of tartar here, just like in the original dough, and simple yellow food coloring to add the proper tint.
My Gino's East Deep Dish Pizza recipe makes a plain cheese pizza, but if you want toppings (sausage, pepperoni, bacon, onions, mushrooms, peppers, etc.), arrange them on top of the cheese before applying the sauce.
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).
A traditional “molten” cake or “lava” cake is baked at a high temperature for a short time so that the outside of the cake is fully cooked, but the batter at the center stays unset and gooey. Domino’s lava cakes are different with pure fudge topping hidden in the middle rather than cake batter. The little dessert is delicious, with a crunchy exterior and two forms of chocolate in one bite, but it presents some challenges, such as how to fully enclose soft fudge in the center of a small cake without holes, and how to keep the fudge from disappearing into the cake batter as it bakes.
Since there are no holes or seams detected on the cakes, the filling needs to be loaded into the cakes before baking. I thought about freezing the fudge in disk shapes and then concealing those into the middle of a muffin cup of cake batter, but the fudge doesn’t freeze solid in a home freezer. It just gets really cold and really sticky, and it's much too messy to work with.
Going back to the drawing board, I found the clue I needed on Domino's website. The list of ingredients for the lava cakes includes “cake crumbs” and “cookie crumbs” along with butter, eggs, sugar, flour, vanilla, and cocoa. This suggests that crumbs of pre-baked cake and cookies could be combined with the other ingredients to make firmer cake “dough” rather than runny cake batter. The soft fudge could then be spooned onto the bottom of the uncooked mini cakes, topped with more dough, and baked.
After baking the little cakes with this new technique there is no detectable seam, and the fudge inside gets warm and gooey and oozes out when you eat it, just like the real thing. Serve these up with a scoop of vanilla ice cream on the side and watch the fun when everyone takes a bite.
My Domino's chocolate lava crunch cake recipe makes 12 cakes, and I'm adding a bunch of step photos so yours will come out perfect. You can chill any leftovers for serving later with the reheating instructions I'm including at the end.
If you’re ranking Pad Thai served at U.S. chains, Pei Wei’s tasty take on the dish comes in at the top. The secret sauce is perfectly sweet, sour, salty, and lightly spicy, and the chicken is moist, tender, and filled with great flavor.
To duplicate Pei Wei Pad Thai at home, you'll first brine the chicken so it doesn't dry out as white meat tends to do. The secret marinade here includes fish sauce; Thailand's MSG. When soaked in the salty sauce the natural aminos contribute fantastic umami goodness to the chicken, and when you cook it with moist heat as described in the steps below it will come out fork-tender and juicy.
The noodles at Pei Wei are thin, so grab the skinniest rice noodles on the shelf. Then prepare them for stir fry by steeping them in a bowl of hot water rather than in a pan of boiling water on the stovetop as may be suggested on the package. When they're done, give the noodles a rinse under cold water and they’ll hold until you need them.
This hack will make two large meal-size entrées—just like you get at the restaurant—which can easily be split into four more modest side servings. And I've included a bunch of step photos to help you along so you can serve a picture-perfect dish.
Check out my recipe for Pei Wei Better Orange Chicken here.TRANSLATE with xEnglishTRANSLATE with
I got lucky on the day I picked up a box of chow mein from this huge Chinese chain because they had just run out. This meant that I could watch from the sidelines as they whipped up a fresh batch in a giant wok over a high flame in the completely visible kitchen, and I was able to take plenty of mental notes. The whole dish took just a few minutes for the enthusiastic chef to prepare, and before I knew it I was out the door with a huge box of hot chow mein ready for hacking.
Just like the real Panda Express Chow Mein, the beauty in this re-creation is its simplicity. There are only seven ingredients, and the prep work is low-impact. I used dry chow mein noodles (also called Chinese stir fry noodles) which are easy to find and cheap, and dark soy sauce to get that great caramel color. And if you don’t have a wok for this, a large skillet with sloped sides for tossing will work just fine.
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).
You might also like my #1 recipe of 2020, Rao's Homemade Marinara Sauce.
This popular chain wrangles a wide variety of dishes and cooking styles day after day with consistently high quality. From pasta to burgers to tacos, from salads to pancakes to beautiful cheesecakes for dessert, there is something for everyone at the Cheesecake Factory.
The diverse menu's Asia-inspired plates include Thai, Korean, and Chinese dishes, but one that consistently stands out is this excellent Mandarin-style spicy chicken entrée, served over your choice of white or brown rice.
The secret of the great flavor is the sauce, which has now been hacked for you in my Cheesecake Factory Spicy Cashew recipe below. Plus, I’ll walk you through the process of creating perfect crispy chicken from scratch using juicy chicken tenderloins.
Alternatively, if you’d like to save time, you can bake up some pre-cooked breaded chicken tenders and focus all your efforts on making the amazing sauce. Tips on that chicken shortcut can be found below in the Tidbits.
This recipe was our #4 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), McDonald's Chicken McNuggets (#5).
My Domino’s new spicy specialty chicken recipe gives you a new way to turn frozen breaded chicken from any supermarket into an impressive appetizer. And this Top Secret Recipe comes with my complete formula for duplicating the chain’s famous sweet mango habanero dipping sauce to give your dish its fiery personality.
Top your chicken with a blend of Cheddar and mozzarella cheese, jalapeño slices, and pineapple, and bake it on a strip of parchment paper until the cheese is bubbly and browned around the edges.
Find more of your favorites from Domino's here.
Much of Wingstop’s success can be pinned on its great selection of unique wing flavors such as Korean, Louisiana Rub, Garlic Parmesan, and Hawaiian. But it’s the traditional buffalo-style hot wings that are one of the top two picks at the 1,124-unit chicken wing chain (the other one is Lemon Pepper).
The chain’s buffalo-style sauce is darker red than most buffalo wing sauces, which are typically made by combining Frank’s RedHot sauce with melted butter. Frank’s is more orange than red, so I set out to find an alternative Louisiana-style hot sauce that looked the part.
My market had several other Louisiana hot sauces, but the one whose color best matched Wingstop was called “The Original Louisiana Brand Hot Sauce.” This particular vinegar-and-pepper hot sauce has been around for over 90 years, and it has the right color and flavor to make a great knockoff of the wing sauce. You’ll just need to add a few more ingredients, including butter, and it’s ready for saucing your wings.
If you can’t find The Original Louisiana Hot Sauce, you can use another Louisiana-style sauce, such as Crystal, Bulliard’s, or even Frank’s, and although your wings won’t look quite the same as Wingstop’s, they’ll still taste similar.
Try my Wingstop Original Hot Wings recipe below, and find more of my copycat appetizer recipes here.
Using his grandfather’s old recipes for sausage and smoked meats, Jack Link created his first kippered beef sticks in Wisconsin in 1986, and they quickly became a popular snack throughout the state. But that wasn’t enough for Jack, so he invested in a packaging machine to expand into other markets, and eventually—with the help of a successful Sasquatch-themed marketing campaign—Jack Link’s became the #1 jerky brand in the country.
Beef jerky is usually made in a dehydrator designed to circulate air around the food at a low temperature. The temperature for drying beef jerky in a dehydrator is typically 130 to 140 degrees, which is a lower temperature than you can reach with a conventional home oven. But that doesn’t mean we can’t use our home oven to make a perfectly acceptable beef jerky hack that tastes like Jack’s. And even though Jack uses a smoker for his beef jerky, you won’t need one to give your jerky a similar smoky flavor.
The pineapple juice in the marinade is an important part of the taste, but its primary contribution is a unique enzyme that helps break down the proteins in the tough cut of meat to tenderize it. Soy sauce and beef bouillon contribute to the umami savoriness of the jerky, and liquid hickory smoke is used in my Jack Link's Original Beef Jerky recipe as a quick way to add the smoky flavor.
The marinating takes 24 hours and the oven drying takes between 6 to 8 hours, so get the sliced beef into the bath in the morning, and you’ll be munching on homemade Jack Link's beef jerky by dinnertime the next day. And to help you out, I'm including step photos.
Find more cool recipes for your favorite snacks here.
It’s not always on the menu at the huge Chinese take-out chain, but when this spicy special offering makes a limited-time-only appearance, I’m there. When it’s not on the menu, no problem, you can use my Panda Express Firecracker Chicken copycat recipe and make it at home in no time.
This dish owes its great flavor to black bean paste, which is full of umami savoriness, just like soy sauce, so it enhances the taste of everything around it. You'll have a good laugh when you notice most recipes attempt to hack this dish with canned black beans. That's ridiculous, since black bean paste is a traditional Asian flavoring ingredient made with fermented soybeans, not with black beans like the kind you get in your burrito at Chipotle.
Plan ahead to brine your chicken breast for a couple of hours so that it's moist and flavorful. This is an important step for a spot-on hack.
Menu Description: “A deliciously different way to taco. Tangy grilled chicken, sweet Asian chile sauce and dumpling sauce stuffed into crispy wonton shells and topped with a crunchy slaw and cilantro mix.”
Re-creating Applebee's Chicken Wonton Tacos requires cloning four parts; none of which are difficult: grilled chicken, coleslaw, secret dumpling sauce, and the crispy wonton shell to hold it all together. For the chicken, we’ll grill a couple of thighs and chop them up. Then we’ll use bottled sweet chili sauce—usually found in your grocery store where Asian foods are parked—to punch up the flavor.
The coleslaw is easy with a dressing that has only five ingredients, and it’s best when it has some time to sit and marinate. You can slice the cabbage yourself, but a coleslaw kit that’s a combo of sliced cabbage and shredded carrots is a big time-saver. Just measure out 4 cups of the cabbage blend and mix it with the minced cilantro and dressing.
Wonton taco shells are not a thing you can usually find in stores, so we’ll make our own using wonton wrappers and a skillet of hot oil. When the oil is hot, add a wonton wrapper and use tongs to fold it over diagonally as it fries until it’s crispy on both sides. It takes less than a minute to fry each wonton taco shell, and you’ll get better as you go. Just be sure to leave plenty of room in the shell for the delicious fillings to come.
Try my Applebee's Chicken Wonton Tacos recipe below, and find more copycat recipes from Applebee's here.
It was the creator of Pizza Hut’s Stuffed Crust Pizza who came up with the idea to cook bits of maple syrup into small pancakes for a new sweet-and-savory breakfast sandwich offering from the world’s #1 fast food chain. Tom Ryan’s idea became a reality in 2003 when the McGriddles—with maple-flavored griddle cake buns—debuted on McDonald’s breakfast menu, and the sandwich is still selling like hotcakes today.
To make four homemade McGriddles, you’ll first need to produce eight perfectly round griddle cakes that are infused with sweet maple bits. Recipes that instruct you to make hard candy from maple syrup for this hack will fail to tell you that the shattered shards of hard candy don't completely melt when the griddle cakes are cooked, resulting in a distinct crunch not found in the real McDonald’s product. Also, breaking the hard maple candy into small, uniform chunks is both difficult and messy. My solution was to make a flavorful maple gummy puck that could be neatly petite diced and sprinkled into the batter as it cooks.
Just be sure to use maple flavoring rather than maple extract for the maple gummy. Maple flavoring has a more intense flavor than the extract, and the dark brown caramel coloring will make your maple bits look like pancake syrup. You’ll also need one or two 3½-inch rings to make griddle cakes that are the perfect size for your clones.
My McDonald's McGriddles copycat recipe duplicates the bacon version of the sandwich, but you can replace the bacon with a patty made from breakfast sausage for the sausage version, or just go with egg and cheese.
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).
Menu Description: “Sauteed chicken, shrimp, red bell peppers in a spicy Cajun Alfredo sauce, Parmesan-Romano and fettuccine. Served with a warm garlic breadstick.”
In 1997, I published a clone recipe for T.G.I Friday’s Spicy Cajun Chicken Pasta because it was one of the chain’s most popular dishes at the time. But as the years pass and menus get tweaked, old food favorites are decommissioned to make way for fresh, new ideas. Sometimes the new dishes are twists on old favorites, as is this improved version of the classic Spicy Cajun Chicken Pasta, which now includes extra-large shrimp and a better spicy alfredo sauce.
My T.G.I. Friday's Cajun Shrimp and Chicken Pasta recipe starts with a quick brine for moist, flavorful chicken. Prep the chicken and creamy sauce in one pan; the shrimp, bell pepper, and garlic in another.
When you’re ready to serve the dish, toss the sauce with the pasta, then plate it and top it with minced parsley and you've got a perfect restaurant-style hack.
In the Summer of 2020, to the dismay of many fans, KFC stopped selling the famous potato wedges that had been on the menu for decades and replaced them with battered French fries.
Like the wedges, these fries are coated with a flavorful batter, but the seasoning used on the fries is a different blend than what was used on the wedges. Are these new fries better than the classic wedges? That depends. Some may prefer the rare treat of fast food skin-on wedges, while others may prefer the crispiness of these new fries. Some don’t care and just want a clone, so here you go.
My recipe for KFC Secret Fries is simplified by using par-fried French fries found in the freezer section of your store. After coating the fries with this clone of the seasoned breading, spray them with water, then fry them for 3 to 4 minutes. That’s it. Be sure to have a clean squirt bottle filled with water to transform the breading into a thin batter giving your finished product the same crispy coating as the original.
KFC’s new fries are coated with a blend that includes onion, celery, and carrot powder. It’s easy to find onion powder in most supermarkets, but I had to go online to find celery and carrot juice powders. The blend of vegetable powders adds great flavor, but if you want to omit the celery and carrot powders and just use onion powder, the recipe will still make delicious copycat fries.
To help fill the void left by a lack of dine-in customers when the coronavirus pandemic struck the U.S. in early 2020, restaurant operators had to get creative. That spring and summer we saw a surge in ghost kitchens and virtual restaurants where all the food was prepared for delivery only. Ghost kitchens are kitchens without seating and minimal, if any, signage. Virtual restaurants are delivery-only services where food is prepared in established restaurant kitchens.
It's Just Wings is a concept cooked up by Brinker, the team behind Chili’s and Maggiano’s, with a menu limited to wings in three styles—bone-in, boneless, and smoked—tossed in your choice of eight creative sauces or two dry rubs. Since I've already hacked a variety of traditional wings and boneless wings, I chose to clone It's Just Wings stand-out smoked wings which are prepared in the same pecan wood smoking ovens (called Combitherms) Chili’s uses to make baby back ribs.
The secret is to brine the chicken first, then blot it dry and rub the skin with oil to help make it crispy while it smokes. If you don’t have a smoker, you can smoke the wings on your grill by heating one side of the grill and placing the wings on the other side. Set wood chips or pellets in foil over the heated side, then close the lid.
Below you'll find my recipe for It's Just Wings Smoked Wings and three of their most notable sauces: Honey Sriracha, Honey Chipotle, and Truffle Hot Sauce. Pick one (or more), toss your wings in it, and dive in. Or maybe you just want to go naked? These wings also taste great without any sauce at all.
I've hacked a ton of famous fried chicken wings. See if I cloned your favorite here.
Menu Description: “Lightly fried, topped with smoked paprika + bacon candy.”
Lazy Dog Crispy Deviled eggs are hard-boiled egg whites that are breaded and fried until crispy, then filled with the creamy yolk mixture, sprinkled with smoked paprika, and topped with the best thing that ever topped a deviled egg: bacon candy!
We'll start with my preferred way to hard-boil the eggs, to get beautifully yellow yolks with no grey tint to them. Those bright yellow yolks are removed and flavored, then spooned back into the crispy breaded whites.
I'm also including my hack for cloning two slices of the chain's great brown sugar candied bacon. If you want to make extra bacon candy to munch on check out my recipe for Lazy Dog's Bacon Candy appetizer and you’ll get five slices of bacon candy. That’s two for your Lazy Dog Crispy Deviled Eggs recipe, and three for you to eat and share.
I’m not sure why Einstein Bros. claims there are just four cheeses in the new Twice-Baked Hash Brown when the ingredients clearly list six kinds of cheese, plus cream cheese. Regardless, the shredded Asiago, Romano, Parmesan, provolone, and mozzarella listed there can be found combined in an “Italian Blend” at many supermarkets, making for an easy start to our home clone. And don’t just be thinking about breakfast for these cheesy potatoes. They work great as a side for any meal.
In the detailed description of the new item, Einstein Bros. claims the hash browns contain two kinds of schmears, which is true, but a little misleading because one of them is just plain cream cheese. The other is onion-and-chive cream cheese, which we can make from scratch. We’ll combine those two shmears into one blend by doubling the cream cheese added to our onion-and-chive schmear formula.
Follow my Einstein Bros. twice baked hash brown copycat recipe below, and mix everything together. Then, load the ingredients into a standard 12-cup muffin pan with circles of parchment paper cut out to fit into the bottom of the 12 cups. Without these parchment circles, the hash browns may stick and break when they’re released. You can also use paper muffin cups, if you don’t mind the less crispy, ridged sides.
Bake them the first time for 30 minutes, then cool and store. Now you have a dozen servings of cheesy hash brown potatoes that are easy to finish off by baking them a second time until crispy. These Einstein Bros. Twice Baked Hash Browns are great served with breakfast, or for dinner as your starchy side alongside beef, chicken, lamb, and many other savory entrées.
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).
It’s hard to say exactly when Nashville hot chicken was born, but most agree the Prince family of Prince’s Chicken in Nashville, Tennessee can take credit for the dish’s creation. Today there are over two dozen different hot chicken restaurants in Nashville and the popularity of the dish is still growing. The 70-year-old recipe from Prince’s may be the original, but the fastest-growing Nashville hot chicken chain in the country right now is a much newer concept called Hattie B’s.
Several years ago, Nick Bishop and his son, also Nick Bishop, observed the growth of Nashville hot chicken concepts and wanted a piece of the action. They opened the first Hattie B’s in Nashville in 2012, and business was good. Today there are six Hattie B’s in three southern states and one in Las Vegas at the Cosmopolitan Hotel, where I was able to get my hands on a fresh sample of the real thing without taking a round trip flight to Tennessee.
At the Vegas Hattie B’s I sat at the food counter close to the fryer and watched the chicken being made, which provided some useful intel for my clone. I learned that the fried chicken drenched in the spicy oil paste is the “medium” heat level chicken. For the “hot” chicken an additional dry seasoning blend is sprinkled on the basted chicken.
The oily paste is what makes Nashville chicken special, so I made sure to obtain a sample of the sauce in a small cup for later study. Most of the ingredients were predictable—paprika, salt, pepper, garlic, onion, sugar, and lots of cayenne—but the oil had an unusual taste to it. I recalled reading that the oil used for traditional Nashville hot chicken comes out of the fryer after several batches of chicken have been fried in it. When the chicken fries in the oil it contributes tasty flavors that make the fat a great base for the spicy baste.
So, to properly replicate Hattie B's Nashville Hot Chicken at home, wait for at least one batch of chicken to cook in the oil, then carefully remove a cup, let it cool a bit, and whisk the spices into it.
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 of Maggiano's Beef Tenderloin Medallions is only seven 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 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.
This recipe will make two servings of the Maggiano's Beef Tenderloin Medallions 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.
Here’s a hack that might help when you feel like doing something special with those steaks in the fridge. Or maybe you have salmon fillets in there? Doesn’t matter, this recipe works great on both. And it also makes a great pasta sauce.
The secret Toowoomba sauce is a variation on alfredo sauce that Outback served over pasta at one time. These days the sauce is only used to top steak and salmon at the restaurant, but you can also use it on just about any type of pasta.
In my early batches of the sauce, I noticed that if the shrimp are added at the beginning they get too tough. To solve that problem, I sautéed the seasoned shrimp separately, then added them closer to the end, and they came out perfect.
Spoon your homemade Toowoomba sauce over grilled tenderloin filets (or salmon filets) for an easy way to elevate your entrée. My Outback Steakhouse Toowoomba sauce recipe will make enough for four servings.
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).
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).
The hottest of Taco Bell’s five hot sauces cranks up the heat meter with a special blend of peppers for true chili heads. Diablo Sauce was introduced on Cinco de Mayo in 2015 as a limited-time-only product and was soon discontinued. But demanding fans pleaded for the chain to bring the sauce back, and on May 5 of the following year, Diablo Sauce got a permanent spot in the Taco Bell hot-sauce lineup.
According to Taco Bell, the sauce contains aji panca, a sweet Peruvian red pepper, and chipotle, which is smoked red jalapeño. Since aji panca can be hard to find, we'll use ground ancho instead, which has a similar taste. There are other peppers in Diablo Sauce which remain a mystery, but it's easy to tell that at least one of them comes packing big heat. I added habanero and cayenne and the sauce had a perfect kick.
Purée all the ingredients in a blender, then cook it for 10 minutes. Once it’s cooled, you’ll have an easy home copy of Taco Bell Diablo sauce, with great flavor and heat that’ll turn your face red, just like the real one.
Find more killer Taco Bell copycat recipes here.
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