Menu Description: "Wok-seared with Chang's barbecue sauce."

One of the most popular eats on P. F. Chang's appetizer menu is the Chinese spare ribs that arrive slathered with Asian-style barbecue sauce. The Asian flavor comes from the addition of sweet hoisin sauce to a fairly rudimentary barbecue sauce formula. Chang's menu says these ribs are spare ribs although they appear to be much smaller, more like baby backs. You can certainly use either for this recipe, just be sure to trim the ribs first, since the restaurant version is lean, clean ribs with no extra meat or fat hanging off. There are several ways to cook pork ribs—P. F. Chang's boils theirs first, then fries them. After that, the ribs are tossed with the sauce in wok and served piping hot. A serving of these ribs at the restaurant is 6 individual ribs, but since a full rack is as many as 12 ribs, this recipe will make twice what you get in a serving at the bustling bistro chain.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Two friendly Atlanta, Georgia neighbors built the first Waffle House in 1955. With the dimpled breakfast hotcake as a signature item, the privately held chain grew into 20 Southern U.S. states. Today tasty food at rock-bottom prices, plus 24-hours-a-day service, makes Waffle House a regular stop for devoted customers any time of the day or night. And don't even think about referring to your server as a waitress—they're called "associates."

For the best clone of the 50-year-old secret waffle recipe you should chill the batter overnight in the fridge, just as they do in each of the restaurants. But sometimes you can't wait. If you need instant gratification, the recipe still works if you make the waffles the same day. Wait for at least 15 to 20 minutes before using he batter so that it can thicken a bit. That'll give you time to dust off the waffle iron and heat it up.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.

Source: Top Secret Recipes by Todd Wilbur.

This delicious crispy chicken in a citrusy sweet-and-sour chicken is the most popular dish at the huge Chinese take-out chain. Panda Express cooks all of its food in woks. If you don't have one of those, you can use a heavy skillet or a large saute pan.

Source: Even More Top Secret Recipes by Todd Wilbur.

When Arthur Karp shared his grandmother's favorite chocolate chip cookie recipe with Michael Coles, the business partners knew they had a hit on their hands. They opened their first Great American Cookies store in 1977 in The Perimeter Mall in Atlanta, Georgia. Now with more than 350 stores in the chain, these cookies have quickly become a favorite, just begging to be cloned. The chain bakes the cookies in convection ovens at the low temperature of 280 degrees for around 16 to 17 minutes. But since most of us don't have convection ovens and may have a hard time getting the oven temperature to this odd setting, I have made some adjustments. Just be sure, when you remove the cookies from the oven, that they appear undercooked and only slightly browned around the edges. This will give the cookies the perfect chewy texture when they cool.

Source: Even More Top Secret Recipes by Todd Wilbur.

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

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

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

Source: Top Secret Restaurant Recipes by Todd Wilbur.

Menu Description: "Nearly world famous. Often imitated, hardly ever duplicated."

"Hooters is to chicken wings what McDonald's is to hamburgers," claims promotional material from the company. True, the six fun-loving Midwestern businessmen who started Hooters in Clearwater, Florida, on April Fool's Day in 1983 chose a classic recipe for chicken wings as their signature item. But while some might say it's the buffalo wings that are their favorite feature of the restaurant, others say it's the restaurant chain's trademark Hooters girls—waitresses casually attired in bright orange short-shorts and skin tight T-shirts.

Today there are over 375 Hooters across the United States serving more than 200 tons of chicken wings every week. The original dish can be ordered in 10-, 20-, or 50-piece servings; or if you want to splurge, there's the "Gourmet Chicken Wing Dinner" featuring 20 wings and a bottle of Dom Perignon champagne, for only $125. To further enhance the Hooters experience when you serve these messy wings, throw a whole roll of paper towels on the table, rather than napkins, as they do in the restaurants.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

To copy Taco Bell's most famous burrito at home you first must assemble the meaty foundation of many of the chain's top-selling products: the spiced ground beef. Toss it and seven other tasty ingredients into a large flour tortilla and fold using the same technique as taught to new recruits to the chain. Add your favorite hot sauce for a bit of heat, or clone a Taco Bell hot sauce, such as the Taco Bell Fire Border Sauce with the clone recipe here.

Source: Even More Top Secret Recipes by Todd Wilbur.

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

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Carnegie Deli's huge pastrami sandwiches were selected as the best in New York by New York Magazine in 1975, but it's the cheesecakes, which can be shipped anywhere in the country, that really put this famous deli on the map. The secret to accurately cloning a traditional New York cheesecake is in creating the perfect not-too-sweet sugar cookie crust and varying the baking temperature so that you get a nicely browned top before cooking the cheesecake through. Get ready for the best deli-style cheesecake to ever come out of your oven.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

The little red packets of viscous hot sauce at the fast food giant have a cult following of rabid fans who will do whatever it takes to get their hands on large quantities. One such fan of the sauce commented online, "Are there any Wendy's employees or managers out there that will mail me an entire case of Hot Chili Seasoning?  I swear this is not a joke. I love the stuff. I tip extra cash to Wendy's workers to get big handfuls of the stuff." Well, there's no need to tip any Wendy's employees since now you can make as much as you want of the spicy sauce in your own kitchen.

The ingredients listed on the real Hot Chili Seasoning are water, corn syrup, salt, distilled vinegar, natural flavors, xanthan gum, and extractives of paprika. We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum (a thickener) to get the slightly gooey consistency right, and for the natural flavor and color we'll use cayenne pepper, cumin, paprika and garlic powder, then filter the particles out with a fine wire mesh strainer after they've contributed just what the sauce needs.

This recipe makes 5 ounces of sauce—that costs just pennies to make—and it's just the right amount to fit nicely into a used hot sauce shaker bottle.

I first created the clone for this Cajun-style recipe back in 1994 for the second TSR book, More Top Secret Recipes, but I've never been overjoyed with the results. After convincing a Popeyes manager to show me the ingredients written on the box of red bean mixture, I determined the only way to accurately clone this one is to include an important ingredient omitted from the first version: pork fat. Emeril Lagasse—a Cajun food master—says, "pork fat rules," and it does. We'll could get the delicious smoky fat from rendering smoked ham hocks, but that takes too long. The easiest way is to cook 4 or 5 pieces of bacon, save the cooked bacon for another recipe (or eat it!), then use 1/4 cup of the fat for this hack. As for the beans, find red beans (they're smaller than kidney beans) in two 15-ounce cans. If you're having trouble tracking down red beans, red kidney beans will be a fine substitute.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

Menu Description: "Our famous pumpkin pie has just the right amount of spice."

The vittles from Marie Callender's have made an impression beyond the chain's West Coast roots with home-style packaged entrees and side dishes available in frozen food sections of supermarkets across the country. Pie making is where the chain excels. A fresh slice of a Marie Callender's pie is as close as you'll get to homemade heaven this side of Grandma's porch window. This clone is an obvious selection, since the restaurant sells more pumpkin pies than any other, even in non-holiday months. This clone is a perfect opportunity to improve on icky pumpkin pie recipes (like those found on cans of canned pumpkin, for example) in many ways. For one thing, there's no need to use canned evaporated milk when fresh whole milk and cream is so much better. And three eggs, versus two found in many recipes, will add to the richness and firmness of the cooked filling. After mixing the filling we'll let it sit for a bit while waiting for the oven to preheat. This way it can come closer to room temperature, and the pie filling will bake more evenly. The clone recipe included here for the crust uses a chilled combination of butter and shortening for the perfect mix of flavor and flakiness.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Update 10/12/17: I made a few changes to improve this recipe. I increased the pumpkin to 19 ounces (or 2 1/2 cups) to better fill the crust. Get a large can of pumpkin. Also, I took the egg yolk out of the crust for a flakier and more tender finished product. Also, because of the additional filling, I've increased the baking time by 10 minutes to 60 to 70 minutes. If you find your crust getting too dark on top, use a pie crust shield or mold some foil around the top of the crust to prevent it from over-browning.

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 of 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.

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

Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case well use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the simple sauce sings to your taste buds. I designed this recipe to use a wok, but if you don't have one a saute pan will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Menu Description: “Quick-fired with peanuts, chili peppers and scallions. Our hot favorite.”

My favorite chicken dish at P.F. Chang’s is also the top spicy chicken entrée at the 89-unit China bistro chain. The secret for a great clone is combining the right ingredients for the perfect marinade that will also become the sauce. Soy sauce and oyster sauce provide the saltiness. Mirin, which is sweetened sake, contributes the sweet flavor component. Chili oil gives the sauce its spicy kick and a little rice vinegar adds the necessary acidy. Sliced chicken breasts take a soak in this sauce for about an hour, then the chicken is dusted with a little cornstarch and flash-fried in peanut oil. You can use a wok for the frying stage and then rinse it out for use in the final sauté, or you can use a medium saucepan to fry the chicken and a sauté pan to finish cooking everything with the reserved sauce. Either way, you’ll get a great clone that goes perfect with a side of white or brown rice. Nailed the recipe, but still can't pick up peanuts with chopsticks.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Since 1952, when Colonel Harland Sanders opened his first franchise, only a select few have been privy to the secret "herbs and spices" contained in the billion-dollar blend. To protect the top-secret recipe, the company claims, portions of the secret blend are premixed at two confidential spice companies and then distributed to KFCs offices, where they are combined. In 1983, in his book Big Secrets, author William Poundstone hired a laboratory to analyze a dry sampling of the spice mixture. The surprising discovery was that instead of identifying "eleven herbs and spices," the analysis showed only four ingredients: flour, salt, pepper, and monosodium glutamate, a flavor enhancer.

The cooking procedure is believed to be the other half of the secret. Colonel Sanders became famous for using a pressure cooker shortly after its invention in 1939. He discovered that hungry travelers greatly appreciated the ten-minute pressure-cooking process compared to the half hour it used to take for frying chicken, and the new process made the chicken juicy and moist inside.

KFC is the third-largest fast-food chain in the country, and uses around 500 million chickens every year.

Source: Top Secret Recipes by Todd Wilbur.

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 spokeman in 2004.

This clone 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.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

Menu Description: "With pieces of chicken marinated in a spicy peanut-ginger and sesame sauce, green onions, bean sprouts, julienne carrots, cilantro and roasted peanuts."

After the first California Pizza Kitchen opened in Beverly Hills in 1985 success came quickly: there are currently 78 restaurants in 18 states. In 1992, huge food conglomerate PepsiCo paid over $70 million for a 70 percent share of the company-just eight years after Larry and Rick started the company. As for those two, well, they pocketed $18 million apiece, or around 70 times their initial investment in 1985. 

Thai Chicken Pizza is one of the oldest varieties of pizza still on the menu, and remains a favorite. If you prefer, you can make this pizza with a store-bought package dough or dough mix, but I recommend making the crust yourself. If you decide to do that, make it one day ahead of time so that it can rise slowly in the refrigerator.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

Menu Description: "A delicious combination of ham and turkey, plus Swiss and American cheeses on wheat bread. Lightly battered and fried until golden. Dusted with powdered sugar and served with red raspberry preserves for dipping."

It sounds crazy, but it tastes great: a triple-decker ham, turkey, and cheese sandwich is dipped in a tempura-style batter; fried to a golden brown; then served with a dusting of powdered sugar and a side of raspberry preserves. For over ten years tons of cloning requests for this one have stacked up at TSR Central, so it was time for a road trip. There are no Bennigan's in Las Vegas, and since the Bennigan's chain made this sandwich famous, I headed out to the nearest Bennigan's in San Diego. Back home, with an ice chest full of original Monte Cristo sandwiches well-preserved and ready to work with, I was able to come up with this simple clone for a delicious sandwich that is crispy on the outside, and hot, but not greasy, on the inside (the batter prevents the shortening from penetrating). This recipe makes one sandwich, which may be enough for two. If you want to make more, you'll most likely have to make more batter so that any additional sandwiches get a real good dunking. Recently, Bennigan's restaurants across the country have been closing, but with this secret formula you can still experience the taste of the chain's signature sandwich.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Mix it together, heat it up, cool it down, and store it in the fridge until salad time.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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 of 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 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 this cloned version. 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 1/13/17: I like to drop the baking temperature to 325 degrees F for a chewier (better) cookie. Cook for about the same amount of time, 16 to 18 minutes.

For two years after the first Olive Garden restaurant opened in 1982, operators were still tweaking the restaurant's physical appearance and the food that was served. Even the tomato sauce was changed as many as 25 times. It's that sort of dedication that creates fabulous dishes like this popular soup. It blends the flavors of potatoes, kale, and Italian sausage in a slightly spicy chicken and cream broth. 

Source: Top Secret Restaurant Recipes by Todd Wilbur.

This cheesy little number is one of the most popular side salad choices at America's favorite steakhouse chain. Cinnamon Pecans and fried angel hair pasta are tossed with salad greens and a delicious sweet and sour bleu cheese vinaigrette. The crunchy angel hair pasta pieces are made by first boiling 24 sticks of uncooked pasta for half of the usual cooking time. When the pasta is cool, fry it in a bit of oil until light brown and crispy. The cinnamon pecans are easily candied in a small saucepan with a few basic ingredients. The recipe here makes two large salad servings, which will require only half of the dressing. This way, if you want to serve more salads you can easily double up on the other ingredients, and you'll have just the right amount of dressing for a couple more servings.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Menu Description: "Decadent Oreo chunks, chocolate mousse and whipped cream make this a rich and creamy treat."

After searching for an awesome chocolate mousse to clone, I've finally found inspiration in this new dessert shooter from Applebee's. This is a single serving of thick and rich chocolate mousse that is easy to replicate using half a bag of semi-sweet chocolate chips melted slowly in a double-boiler or in a bowl set over a pan of hot water. To make an authentic recreation we don't want a mousse that's too fluffy, so we'll stir the egg whites into the melted chocolate rather than folding them in. We'll save the folding for the whipped cream. With a little Godiva chocolate liqueur and some chopped up bits of chocolate that go in there, you'll have a great mousse that is made even better when served in a 6-ounce rocks glass along with Oreo cookie crumbs, chocolate fudge topping, and whipped cream.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Menu Description: "Our marinated chicken breast coated with Parmesan cheese and crunchy panko breadcrumbs, lightly pounded and pan fried to a golden brown. Served with white cheddar mashed potatoes and steamed broccoli and topped with a lemon Chardonnay butter sauce, sun-dried tomatoes, fresh basil and Parmesan cheese." 

This re-creation lays out a great way to prepare that 4-pack of chicken breasts you dropped into your shopping cart. While you're at the market, head down the aisle where the Asian foods are parked and pick up some Japanese breadcrumbs, also called "panko" breadcrumbs. Combining these coarse breadcrumbs with shredded Parmesan cheese makes a crispy breading for the chicken that doesn't even need a sauce to taste good. Still, the lemony Chardonnay butter sauce used at the restaurant is cloned here too, so you'll have the complete flavor experience. You'll want to plan ahead a bit for this dish since the chicken fillets will need to marinate in the brine solution for 2 to 3 hours. This dish goes great with the clone recipe for BJ's White Cheddar Mashed Potatoes.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Menu Description: "Chicken breast tenderloins sauteed with bell peppers, roasted garlic and onions in a garlic cream sauce over angel hair."

This dish is a big favorite of Olive Garden regulars. Chicken tenderloins are lightly breaded and sauteed along with colorful bell peppers and chopped red onion. Angel hair pasta is tossed into the pan along with a healthy dose of fresh scampi sauce. If you're cooking for two, you can prepare this dish for the table in one large skillet, saving the remaining ingredients for another meal. If you're making all four servings at once, you need two skillets. If you can't find fresh chicken tenderloins (the tender part of the chicken breast), you can usually find bags of them in the freezer section. 

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Menu Description: "This succulent 10 oz. steak is jazzed up with Cajun spices and served with sauteed onions, mushrooms, garlic mashed potatoes and garlic toast."

This Cajun-style dish is named after the famous street in the French Quarter in New Orleans, so you won't need any booze for this recipe unless it's for you to drink while you're making it. Plan to make this dish 12 to 24 hours in advance, so the steaks have time to soak up the goodness. This marinating time will also give the meat tenderizer a chance to do its thing, but don't go longer than 24 hours or the protein fibers may become so tender that they turn mushy. I used McCormick brand tenderizer, which uses bromelian, a pineapple extract, to tenderize the meat. Lawry's (Adolph's) meat tenderizer, uses papain from papayas, to tenderize the proteins, but this brand also brings other spices into the mix and will alter the flavor of your finished product. Both of these tenderizers contain a lot of salt so we won't need to include salt in the marinade formula. 

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

This super simple salsa can be made in a pinch with a can of diced tomatoes, some canned jalapenos, fresh lime juice, onion, spices and a food processor or blender. Plus you can easily double the recipe by sending in a larger 28-ounce can of diced tomatoes, and simply doubling up on all the other ingredients. Use this versatile salsa as a dip for tortilla chips or plop it down onto any dish that needs flavor assistance—from eggs to taco salads to wraps to fish. You can adjust the heat level to suit your taste by tweaking the amount of canned jalapenos in the mix.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Menu Description: "Stir-fried with chives and bean sprouts."

Chefs at P. F. Chang's China Bistro cook most dishes in heavy woks over extremely high heat with flames nipping at their noses. The special stove is designed so that the tall fires work at the back end of the wok, away from the chef. The well-ventilated stove is built with a steady stream of running water nearby to thin sauces and rinse the woks after each dish is prepared. Since we don't have those blaster stoves at home, I've had to tweak the recipe for standard kitchen equipment. A gas stove and a wok will give you the best results, but this recipe can be knocked-off just as well with a large saute pan, if that's all you've got. Things are moving fast in P.F. Chang's kitchens. The chefs are well-trained, but they eyeball measurements for sauces with a ladle, so each wok-prepared dish is going to come out a little different. Considering this, I figured the best way to get a good clone would be to order the dish several times. I averaged the flavors by combining several batches of sauce into one large bowl, and then copied that. The shrimp is lightly breaded—they use potato starch, but cornstarch is a good substitute—and flash fried in oil. Strain the shrimp out of the oil, add it back to the pan with the sauce, and you've got yourself a clone.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Menu Description: "Lightly-dusted, stir fried in a sweet Szechwan sauce."

The delicious sweet-and-spicy secret sauce is what makes this dish one of P. F. Chang's top picks. Once the sauce is finished all you have to do is saute your chicken and combine. You'll may want to cook up some white or brown rice, like at the restaurant. If you can't find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Everyone knows the center of a cinnamon roll is the best part. With that in mind, McDonald's designed a cinnamon pastry where every bite is coated with the same deliciously gooey cinnamon and brown sugar filling that you discover only after working your way through the dry, doughy part of traditional cinnamon rolls. It's sort of like monkey bread, whereby chunks of dough are tossed in cinnamon sugar and then baked in a deep cake pan. The difference with this clone of the McDonald's version is that the filling is mixed with margarine and spooned onto the dough chunks in layers. And you bake this in small, single-serving portions. As it turns out, a Texas-size muffin tin, which has cups that are about twice the size of a standard muffin tin, is the perfect pan for this. You can also use disposable aluminum pot pie pans that many markets carry. Since this recipe makes a dozen servings, dig this: After the cinnamon melts have cooled, cover and freeze them. When you need a quick breakfast pastry or late-night snack, simply remove a melt from the pan, microwave for 35 seconds, or until hot (this is how McDonald's heats it, too), and you're instantly teleported to cinnamon roll paradise.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

Taco Bell takes the fast food quesadilla into new territory with three different cheeses and a creamy jalapeno sauce, all of which you can now cheerfully re-create in the comfort of your warm kitchen. Gather up the crew, since this easy recipe will make four of the tasty tortilla treats.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

Menu Description: "Tender, crispy wild gulf shrimp tossed in a creamy, spicy sauce."

Bonefish Grill proudly refers to this appetizer as the "house specialty." And why not, it's an attractive dish with bang-up flavor, especially if you like your food on the spicy side. The heat comes from the secret sauce blend that's flavored with chili garlic sauce, also known as sambal. You can find this bright red sauce where the Asian foods in your market—and while you're there, pick up some rice vinegar. Once the sauce is made, you coat the shrimp in a simple seasoned breading, fry them to a nice golden brown, toss them gently in the sauce, and then serve them up on a bed of mixed greens to hungry folks who, hopefully, have a cool drink nearby to mellow the sting.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Menu Description: "Create your own Thai lettuce rolls! Satay chicken strips, carrots, bean sprouts, coconut curry noodles and lettuce leaves with three delicious spicy Thai sauces—peanut, sweet red chili and tamarind-cashew."

Cheesecake Factory's #1 appetizer is finally fauxed, and I've got every secret component for an impressive knockoff here in one recipe: delicious duplicates of the three amazing dipping sauces, perfect sweet-and-sour cucumber slices, and an easy coconut curry marinade clone for the chicken that also doubles as a sauce for the noodles. Get ready to blow everyone away when you unveil this build-it-yourself Thai-inspired lettuce wrap kit at the table. The final dish will serve twice as many people as the restaurant version, and you'll most likely have enough leftover sauces to serve it again if you want to get more chicken.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Menu Description: "In cream sauce, topped with melted sharp cheddar."

There are many ways to order potatoes from the Ruth's Chris menu including steak fries, julienne fries, shoestring fries, cottage fries, Lyonnaise, baked and au gratin.

Here's a traditional, classic recipe for the delicious side dish inspired by the Ruth's Chris creation. You may use less of the cream and milk mixture in your version depending on the size baking dish you use and the size of your potatoes. Stop adding the creamy mixture in your version when it is level with the sliced potatoes in the baking dish. Be sure to use a casserole dish that has a lid for the first stage of baking.

Source: Top Secret Restaurant Recipes by Todd Wilbur. 

Popeyes Famous Fried Chicken and Biscuits has become the third largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.

Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.   

Source: More Top Secret Recipes by Todd Wilbur.

Once a regular menu item, these sweet, saucy wings are now added to the KFC menu on a "limited-time-only" basis in many markets. So how are we to get that sticky sauce all over our faces and hands during those many months when we are cruelly denied our Honey BBQ Wings? Now it's as easy as whipping up a clone that re-creates the crispy breading on the chicken wings, and the sweet-and-smoky honey BBQ sauce. "Limited-time-only" signs—we laugh at you.

Source: Even More Top Secret Recipes by Todd Wilbur.

You might not think that a tough World War II flying ace would open a restaurant called "Mimi's," but that's exactly what happened in the 70s. Arthur J. Simms flew spy missions over France during the war and helped liberate a small French town near Versailles. After the war Arthur ran the commissary at MGM studios in Hollywood, stuffing the bellies of big-time celebs like Judy Garland, Clark Gable and Mickey Rooney. He later joined his son Tom in several restaurant ventures including one called "French Quarter" in West Hollywood. This was the prototype for the French-themed Mimi's Cafe. In 1978, the first Mimi's opened in Anaheim, California. Today there's over 90 Mimi's in the chain with a new one opening every other week; all of them serving this great French onion soup that's topped with not one, not two...three different cheeses. Oui!

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Menu Description: "A 14-ounce rack of New Zealand lamb served with a Cabernet sauce."

Next time you make lamb, try this seasoning and sauce on it and make lamb the Outback way. Outback's racks are small, so if you find a 24- to 28-ounce rack of lamb, you'll get 2 servings with this recipe. Be sure to trim off most of the extra fat before you sear the lamb. And after the searing, don't wash out that skillet! You want those flavorful little bits (fond) in there to make the incredible Cabernet sauce that is served alongside the lamb for dipping, dousing, and drenching.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

In 1971, the Heublein Company—the new owners of KFC—approached Colonel Harland Sanders with a recipe for a crispier version of the famous fried chicken. The marketing department decided they wanted to call the product "Colonel Sanders New Recipe" but the Colonel would have nothing to do with it. The stern and opinionated founder of the company, who had publicly criticized the changes to his secret formulas—in a newspaper interview he called the revised mashed potatoes "wallpaper paste"—refused to allow the use of his name on the product. Since the Colonel was an important component of the company's marketing plan, KFC appeased him. The new chicken was then appropriately dubbed "Extra Crispy," and sales were finger-licking good.

Now you can reproduce the taste and crunchy breaded texture of the real thing with a brining process similar to that used by the huge fast food chain to create a moist fried chicken that's filled with flavor, followed by a double-dipped coating. Make sure you thoroughly toss the chicken around in the breading so that you get lots of crispy bits on each piece. Unlike the Original Recipe chicken clone, which is pressure-cooked, this version is deep-fried. Find the smallest chicken you can for this clone since small cluckers will fry much better and will create the closest clone of the real deal. 

This recipe is a tweaked version of the recipe found in Even More Top Secret Recipes by Todd Wilbur.

Need a recipe that copies Shake 'N Bake in a pinch? Here's the TSR solution for a quick clone that will give you the same texture and flavor of Kraft Shake 'N Bake using very common ingredients. You may notice the color is a bit different in this clone when compared to the real thing. That's because this recipe doesn't include beet powder—a hard to find ingredient that lends a red/orange tint to the original. But after you sink your teeth into the chicken baked the same way as described on the Shake 'N Bake box you'll swear it's the same stuff. When you're ready to get shaking and baking, use this breading on 2 1/2 pounds of chicken pieces or on 2 pounds of boneless, skinless chicken breasts.

Source: Even More Top Secret Recipes by Todd Wilbur.

Joe’s Crab Shack is known for killer crab which you can order in a variety of flavors, cooked several different ways. For those of us who like biting into food that bites us back, Joe’s boils crab in a super secret spicy seasoning blend along with some corn on the cob and red skin potatoes. This recipe is beautifully simple and you can use your favorite cooked and frozen crab: dungeness crab, snow crab, or king crab. After mixing the seasoning, grab a large pot that can hold around 6 quarts of water and bring the water up to a rolling boil. The potatoes take the longest to cook so they go in first, followed by the seasoning, the corn, and then the crab. The crab is already cooked so it won’t take long—you just want to cook it enough to get the flavor of the seasoning into the meat. The finishing touch is to sprinkle seasoning over the whole pile of goodness after it comes out of the boil and then serving everything up with plenty of napkins, and perhaps a bib or two.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

As the seasons change so does the menu, at this popular 1064-unit casual restaurant chain. You'll find this item in the "Low-Fat and Fabulous" column during the summer months where it's been a favorite since 1997. As with any salad, the waistline violator is the traditionally fat-filled dressing that's drizzled in gobs over the top of very healthy greens. A tablespoon of dressing is usually around 10-12 grams of fat each. So if we can just figure out a cool way to make the dressing fat-free, we're well on our way to making huge salad—four of them to be exact—with only 12 grams of fat on the entire plate. Most of those grams come from the chicken breast, while the crunchy chow mein noodles pick up the rest. Just be sure to plan ahead when you make this one. The chicken should marinate for a few hours if you want it to taste like the original. Get ready for some big, meal-size salads.

Nutrition Facts
Serving Size–1 salad
Total Servings–4
Calories per serving–575
Fat per serving–12g

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

Menu Description: "Shredded napa cabbage, chilled grilled chicken breast, julienne cucumbers, edamame, crispy wontons, peanuts, cilantro, julienne carrots, red cabbage and scallions tossed with a lime-cilantro dressing. Topped with crispy rice sticks and Thai peanut dressing."

You can plan ahead for this amazing salad clone by first grilling the chicken and chilling it, then preparing the cilantro-lime dressing and the peanut sauce in advance. The menu description says that the salad is topped with "crispy rice sticks," but they look to me like crispy bean threads, cooked in a flash when dropped into hot oil for a few seconds. The crispy wontons are made from frying thinly sliced wonton wrappers in the same hot oil. For the edamame (soybeans), look in the frozen food section, and if they're still in their pods, be sure to take them out before measuring and tossing them into the salad. Once you've got everything chilled and chopped, building each dish is a breeze, and you'll have four huge dinner-size salads that will each be enough for an entire meal.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

The biggest difference I find with Panera's formula versus other onion soup recipes is the inclusion of a small, almost undetectable, bit of tomato sauce. But rather than opening up a whole can of tomato sauce to use just 1 tablespoon in this home kitchen copy, I found that a squirt of ketchup works perfectly. Panera Bread also makes their soup with just a bit of heat, so we'll add a little Tabasco pepper sauce to the pot to wake everything up. The croutons on top of the soup appear to be made from the chain's focaccia bread that has been buttered, cubed, and toasted until crispy, but you can use any bread you may have on hand. As for the cheese on top, the menu says it's Asiago-Parmesan, but the cheese I tasted was more Asiago than Parmesan, so you'll need to use only Asiago cheese (that's been shaved using a potato peeler) for a great clone.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

Menu Description: "Spicy, shredded beef, braised with our own chipotle adobo, cumin, cloves, garlic and oregano."
 
The original Mexican dish barbacoa was traditionally prepared by cooking almost any kind of meat goat, fish, chicken, or cow cheek meat, to name just a few, in a pit covered with leaves over low heat for many hours, until tender. When the dish made its way into the United States via Texas the word transformed into "barbecue" and the preparation changed to incorporate above-ground techniques such as smoking and grilling. The good news is that we can recreate the beef barbacoa that Chipotle has made popular on its ginormous burritos without digging any holes in our backyard or tracking down a local source for fresh cow faces. After braising about 30 pounds of chuck roasts, I finally discovered the perfect clone with a taste-alike adobo sauce that fills your roast with flavor as it slowly cooks to a fork-tender delicacy on your stovetop over 5 to 6 hours. Part of the secret for great adobo sauce is toasting whole cumin seeds and cloves and then grinding them in a coffee grinder (measure the spices after grinding them). Since the braising process takes so long, start early in the day and get ready for a big dinner, because I've also included clones here for Chipotle's pico de gallo, pinto beans, and delicious cilantro-lime rice to make your burritos complete. You can add your choice of cheese, plus guacamole and sour cream for a super-deluxe clone version.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

Menu Description: "The classic Italian dessert. A layer of creamy custard set atop espresso-soaked ladyfingers."

In Italian, tiramisu means "pick me up" or "cheer me up." And when you taste the delicious combination of mascarpone cheese (sometimes referred to as Italian cream cheese), cream cheese, ladyfingers, espresso and Kahlua it will be hard not to smile. So get out your double boiler for the egg yolks (a metal bowl over a saucepan of simmering water will also do) and get some ladyfingers (ladyfingers are miniature cakes about the size of two fingers side-by-side). You can either make your own espresso, use extra strong coffee as a substitute, or, next time you're at Starbucks, order up a quadruple shot of espresso to go.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

As far as scones go, the maple oat nut scone at Starbucks is a superstar. At first I thought that we could use real maple syrup or even the maple-flavored syrups that are more commonly used on pancakes today (they are actually corn syrup-based and artificially-flavored). But I found that these syrups add too much moisture to the dough, creating something more like cake batter than the type of dough we want for a dense, chewy scone. I found that the caramel-colored imitation maple flavoring stocked near the vanilla extract in your supermarket gives this scone—and the icing—the strong maple taste and dark caramel color that perfectly matches the flavor and appearance of the real thing.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

The Sweet Onion Chicken Teriyaki Sandwich, one of Subway's biggest new product rollouts, is made with common ingredients: teriyaki-glazed chicken breast strips, onions, lettuce, tomatoes, green peppers, and olives. But what sets it apart from all other teriyaki chicken sandwiches is Subway's delicious Sweet Onion Sauce. You can ask for as much of the scrumptious sauce as you want on your custom-made sub at the huge sandwich chain, but you won't get any extra to take home, even if you offer to pay. Now you can pour a copycat version of the sauce to your home-built sandwich masterpieces whenever you want.

Source: Top Secret Recipes Unlocked by Todd Wilbur.