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McDonald's Mac Snack Wrap copycat recipe by Todd Wilbur

McDonald's Mac Snack Wrap

Score: 5.00 (votes: 2)
Reviews: 2
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If you like Big Macs you'll love this snack wrap that tastes exactly like the world's most famous hamburger. The same basic ingredients found in a Big Mac are wrapped into a medium flour tortilla for a surprisingly tasty quick eat that's easy to copy at home. Inside each of these wraps is half of the hamburger patty that's used on the chain's Quarter Pounder, so by cooking up a quarter-pound of ground beef that's been formed into a patty you'll be able to whip up two cloned McDonald's Mac Snack Wraps in a snap. Say that three times fast.

Get This

Special Sauce
  • 1/4 cup mayonnaise
  • 1 tablespoon French dressing
  • 2 teaspoons sweet pickle relish
  • 1 1/2 teaspoons finely minced white onion
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon granulated sugar
  • Pinch salt
_main
  • 1/4 pound ground beef
  • 2 medium (8-inch) flour tortillas
  • 2 teaspoons finely minced onion
  • 1/2 cup chopped iceberg lettuce
  • 4 dill pickle slices (hamburger slices)
  • 1 slice American cheese
Do This

1. Prepare the special sauce clone by combining all the ingredients in a small bowl. Set aside.

2. Form ground beef into a ball and press it flat onto wax paper forming a circular patty that is approximately 5 to 5 1/2 inches in diameter. Lightly salt and pepper the hamburger patty and cook it in a hot skillet over medium/high heat for 2 to 3 minutes per side or until done. 

3. Warm the tortillas in a tortilla warmer or in a hot skillet over medium heat.

4. For each wrap spread 1 tablespoon of sauce across the center of a tortilla.

5. Sprinkle 1 teaspoon of onions over the sauce followed by 1/4 cup of chopped lettuce on each wrap.

6. Arrange two pickle slices on the lettuce on each wrap, then slice the American cheese in half and place one half on the pickle slices.

7. Cut the cooked hamburger patty into four long slices, and arrange two slices on the cheese on each wrap.

8. Fold one side of the each tortilla over the contents, then fold the bottom of the tortillas up. Roll each wrap over onto the remaining unfolded side of the tortilla and consume.

Makes 2 wraps.

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Reviews
Teresa
Mar 19, 2010, 22:00
This is an awesome recipe. Recipe taste just like McD's. It's easy to prepare and by making it at home, a lot healthier (can substitute ground turkey)than the fast food.
Donna
Mar 17, 2010, 22:00
This is wonderful!

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    See if I hacked more of your favorites from Outback Steakhouse here.

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  • Score: 5.00 (votes: 3)
    Pei Wei Wei Better Orange Chicken

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

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

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

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

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  • Not rated yet
    Qdoba Grilled Adobo Chicken

    The 729-unit chain did not start its life as Qdoba. When the Mexican food chain was first founded by Robert Miller and Anthony Hauser in Denver, Colorado in 1995, it was called Zuma Mexican Grill, named after a friend’s cat. As it turned out, a restaurant in Boston had that same name and threatened to sue, so the partners changed the name to Z-Teca. It wasn’t long before two different restaurants threatened to sue for that name—Z’Tejas in Arizona and Azteca in Washington—and the partners were forced to change the name yet again. This time they called their restaurant Qdoba, a completely made-up name that was unlikely to be used by anyone else.           

    A signature item and consistent top seller is this marinated adobo chicken, offered as a main ingredient in most of the chain’s selections. Make this chicken by marinating thigh meat for a couple of days in the secret adobo sauce (a worker there told me they let it soak for up to 8 days), then grill and chop. Use the flavorful chicken in burritos, tacos, bowls, on nachos, and in tortilla soup.

    I bet your craving some Qdoba Fiery Habanero Salsa right about now. Get my recipe here

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  • Score: 5.00 (votes: 3)
    Taco Bell Chalupa Supreme

    I’m not sure when it happened, but it appears Taco Bell recently changed its seasoned beef recipe. I hacked the recipe several years ago for the book TSR Step-by-Step, and I recall the recipe had much more oat filler, so that’s how I cloned it. Taco Bell came under fire in 2011 for the significant amount of oats in the recipe that the chain was listing as “spices,” and after that, Taco Bell was more transparent about ingredients. But somewhere along the way it appears the company tweaked the recipe to include less filler and more flavor, so I decided I had to create a new Top Secret Recipe for the beef.

    This recipe makes a duplicate of the beef currently served at Taco Bell. If you want to turn it into a Chalupa—which the restaurant makes by deep frying the flatbread used for Gorditas—the instructions are here. But you can also use this new, improved beef hack for anything you’re copying, whether it's tacos, burritos, Enchiritos, Mexican Pizzas, or a big pile of nachos.

    The secret ingredient in our hack is Knorr tomato bouillon. This flavor powder adds many ingredients found in the original recipe and provides the umami savoriness that’s required for a spot-on clone of the famous seasoned ground beef. To get the right flavor, you need to find "Knorr Tomato Bouillon with Chicken Flavor" powder, in a jar. Not the bouillon cubes.

    Smother your creation in mildhot or diablo sauce. Try all my Taco Bell copycat recipes here

     

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  • Score: 5.00 (votes: 3)
    Taco Bell Diablo Sauce

    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.

    Puree all of it in a blender, then cook it for 10 minutes. Once it’s cooled you’ll have an easy home hot sauce, with great flavor and heat that’ll turn your face red, just like the real one.

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  • Score: 5.00 (votes: 2)
    Olive Garden Braised Beef Bolognese

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

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

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

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

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

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

    And browse my other Olive Garden clone recipes here.

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  • Not rated yet
    Outback Steakhouse Firecracker Salmon

    If you like sweet with a little bit of heat, and if you like salmon, then this hack from Outback is the copycat recipe for you. Grilled salmon is brushed with the restaurant's top secret Firecracker Sauce and then it's topped with simple-to-make mango salsa. Those fabulous formulas are all here, and I’ll also show you how to cook the salmon the same way the restaurant does for a perfectly awesome kitchen clone.

     

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  • Not rated yet
    Shake Shack ShackBurger

    Several puzzles had to be solved to make this burger a satisfying hack of the signature sandwich from the rapidly expanding New York chain. First, our burger must include a spot-on facsimile of the secret ShackSauce. I got a sample of the sauce from one of our Las Vegas Shake Shacks and determined the seven common ingredients, including pickle juice, to combine for a great clone.

    Second, the burger must be made with a special ground mix of four different cuts of beef and the patties need to be cooked the right way. I tested many combinations of meat until I landed on a flavorful blend of chuck, brisket, skirt steak, and short ribs. If you don't have a meat grinder at home, you can have your butcher grind these for you. At the restaurant, the ground beef blend is formed into ¼-pound pucks that are smashed onto the grill with a metal press. Grab a strong spatula and heat up a heavy skillet.

    And third, you'll need some soft, buttered and toasted potato buns to hold it all together. Shake Shack uses Martin's rolls, which are not cut all the way through, allowing the buns to be hinged open for loading. If you can’t find Martin’s, any soft potato rolls will do.

    Use these secrets and follow the easy steps below and soon you’ll be biting into a perfect re-creation of the famous cheeseburger that helped this chain grow from a single food cart in New York City to over 162 stores.

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  • Score: 4.00 (votes: 2)
    KFC Nashville Hot Chicken

    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 hack for KFC Extra Crispy Chicken, 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 cooks, 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.          

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  • Not rated yet
    KFC Extra Crispy Tenders

    As you can probably guess, KFC's Extra Crispy Tenders are chicken tenderloins coated with the same delicious breading as KFC’s Extra Crispy Chicken. These tenders come in servings of two, three, six, or twelve, with your choice of dipping sauces on the side including buffalo, barbecue, and the new Finger Lickin' Good Sauce.

    To duplicate these chicken fingers at home we’ll resort to a similar prep technique to the one used for the Extra Crispy Chicken: the chicken is brined for 2 hours to give it more flavor and juiciness, then the tenders are double-breaded for an extra-crunchy coating.

    An important secret revealed in this breading recipe is the use of a specific type of ground black pepper. For the best clone you want to use Tellicherry black pepper, which is premium black pepper ground from mature peppercorns that have had time to develop more flavor. The unique aftertaste of KFC chicken is attributed to this special spice, so it’s worth the time to track it down.

    Tellicherry black pepper costs a little more than the younger, more common black pepper, but if you want a good clone of the famous crispy fried chicken, it’s an essential ingredient. Be sure to grind the pepper fine before adding it.

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  • Score: 5.00 (votes: 1)
    KFC Extra Crispy Fried Chicken (Improved)

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

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

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

    I first published this hack in Even More Top Secret Recipesbut recently applied some newly acquired secrets and tips to make this much-improved version of one of the most familiar fried chicken recipes in the world. 

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

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  • Score: 5.00 (votes: 2)
    Panda Express Honey Walnut Shrimp

    Three components must be mastered to properly hack this top menu pick at the country’s largest fast Chinese chain: candied nuts, honey sauce, and perfectly battered shrimp. For the candied walnuts, I came up with a technique using the oven, which means there’s no candy thermometer required and it’s a no-brainer. For the sauce, you just whisk the ingredients together in a bowl.

    To make your shrimp look like the shrimp at Panda Express, you don’t want them tightly curled up when they fry. You can keep them from curling by pinching the tail end of each shrimp after it has been floured and dipping it into the batter headfirst. When you pull it out, the weight of the batter will help unfurl the shrimp a bit, and if you then lower it slowly into the oil it will mostly stay that way.

    When all the shrimp have been fried, bake them in the oven so that they are crispy and warm, then toss the shrimp and the nuts in the sweet honey sauce and serve.

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  • Score: 5.00 (votes: 1)
    Cheesecake Factory Oreo Dream Extreme Cheesecake

    The Cheesecake Factory’s latest decadent dessert goes extreme with America’s favorite cookie. You’ll find Oreos in the middle of the cheesecake, in the cookie mousse layer, pressed onto the edge, sprinkled on the whipped cream, and even up on top where an Oreo wafer crowns each slice. In fact, I’ve designed this copycat Cheesecake Factory Oreo cheesecake recipe to use every Oreo in a standard size-package—all 36 of them!

    This beautiful cheesecake starts with a chocolate cake layer, topped with a layer of chocolate buttercream icing, followed by a no-bake cheesecake layer, Oreo cookie mousse, and more chocolate icing. It’s a chocolate lover’s—and Oreo lover’s—dream, and not surprisingly, one of Cheesecake Factory’s best sellers.

    When creating your own version of this dessert masterpiece at home, be sure to use a 10-inch springform pan. This is a big cheesecake, so you'll get 12 large slices out of it. The restaurant charges around 56 bucks for a whole cheesecake this big, but thankfully, a homemade version will cost you much less than that.

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  • Score: 5.00 (votes: 3)
    Olive Garden Chicken Piccata

    Menu Description: “Grilled chicken topped with a lemon garlic butter sauce, sun-dried tomatoes, and capers.”

    For many years this traditional chicken dish has been a top choice at the nation’s largest Italian restaurant chain, so an Olive Garden Chicken Piccata recipe is long overdue. Brined chicken breast fillets are grilled and topped with a lemon butter sauce made with garlic, sundried tomatoes, and capers in this copycat clone that will fool even the biggest Olive Garden fans.

    Two large chicken breasts get sliced into four fillets here, so you’ll have either four lunch-size portions or two double-sized dinner meals. And if you need even more servings, you can easily double up the recipe.

    In the Tidbits, I’ve added a quick recipe for the optional side of Parmesan-crusted zucchini served with the actual dish if you want to make an even more authentic clone.

    Craving more dishes from Olive Garden? Check out my copycat recipes here

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  • Score: 5.00 (votes: 2)
    Hooters Daytona Beach Style Wings

    Hooters debuted a new flavor and style of their famous chicken wings in 2013 with the introduction of Daytona Beach Style Wings—naked wings (not breaded) that are fried, sauced, and grilled. The new menu item was a sales success, eclipsing the famous buffalo-style wings the chain had become known for, and making it imperative that we have a delicious and accurate Hooters Daytona Beach style wings copycat hack. And now we do.

    To build an identical home version you’ll first need to make a knockoff of the delicious Daytona sauce to brush over the wings. It’s a combination of barbecue sauce and the same cayenne sauce used to coat traditional buffalo wings, plus a few other important ingredients that make the sauce special—and things you won’t find in other hacks—like Worcestershire sauce and minced jalapeños. The wings are coated, grilled for just a minute on each side, then sauced again for maximum flavor. Stack the napkins close by and get something tall to drink, because these messy wings are guaranteed to deliver a super-spicy kick to your food hole.

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  • Not rated yet
    Cheesecake Factory Pork Belly Sliders

    This delicious new appetizer from the Cheesecake Factory features four little sandwiches, each packing big flavor. Smoked pork belly is slathered with barbecue sauce, then stacked on soft slider buns with spicy sauce, creamy coleslaw, and crispy fried pickles. Smoked pork belly is the star, so you’ll either smoke some yourself using a smoker or use your grill with the technique described in the Tidbits below. You need around 10 ounces of pork belly to get 6 ounces when smoked, or 1½ ounces per sandwich.       

    The coleslaw is easy, the spicy sauce is easy, the barbecue sauce is premade (bottled), and the fried pickles are a simple exercise in breading and frying that anyone can master. After the pork belly is perfectly smoked and fall-apart tender, stack everything on your favorite toasted soft slider rolls and let the devouring begin.

    Click here for more clone recipes for Cheesecake Factory's famous cheesecakes, appetizers, entrees, soups and more! 

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

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

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

    Now, with the soggy beef problem solved, we’ve finally got a good hack for this famous sweet-and-spicy dish.

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  • Not rated yet
    Olive Garden Chicken Margherita

    Menu Description: "Grilled chicken breasts topped with fresh tomatoes, mozzarella, basil pesto, and a lemon garlic sauce.”

    This Olive Garden grilled chicken margherita recipe starts with a quick 30-minute brine to bless the chicken with flavor and juiciness. While the chicken is marinating and then grilling, you’ll have plenty of time to make the basil pesto and lemon garlic sauce knockoffs.

    When the chicken comes off the grill, top it with cheese and pop under the broiler for a nice melt. Once plated, the chicken is doused with the delicious lemon garlic sauce, topped with pesto, and dressed up with colorful grape tomatoes.

    And if you’re into it, I’ve also worked up a clone for the side served with this entree at Olive Garden—Parmesan zucchini. The hack is in the Tidbits below if you’d like to include this simple side with your copycat plate, like they do in the restaurant.

    This recipe makes four servings, which is four lunch-size servings at Olive Garden, or two dinner portions. Now, how hungry are you?

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  • Score: 5.00 (votes: 1)
    Hooters Original Style Wings

    Menu Description: "The one and only! The style we invented over 30 years ago; they're breaded by hand, tossed in your choice of wing sauce and served by your favorite Hooters girl."

    When I first hacked this recipe back in 1997 for the book Top Secret Restaurant Recipes, Hooters wings looked different than they do today. The chain used to leave the pointy end of the wing attached to the middle piece, or “flat,” which, frankly, is unnecessary because there is very little meat on the tip segment. Today the chain serves wings like everyone else, with drumettes and flats completely separated, and delivered by waitresses in the same bright orange shorts as when the chain started in 1983.

    One thing that wasn't available to me back then was the opportunity to examine the chain’s packaging for the lists of ingredients on signature items like sauces and breading. Today, since they sell these items as retail products, I can take advantage of labeling laws that require ingredients to be clearly listed and see what really goes into these recipes. Using that new information, I’ve made a few small tweaks to improve my recipe from over 20 years ago, including two versions of the kickass wing sauce—medium and hot—for your wing-devouring pleasure.

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  • Score: 5.00 (votes: 2)
    P.F. Chang's Chicken in Soothing Lettuce Wraps (Improved)

    Menu Description: "Quickly-cooked spiced chicken served with cool lettuce cups."

    While working on the formula for P.F. Chang's Vegetarian Lettuce Wraps, I discovered that there were several ways I could improve the clone recipe for the Chicken Wraps that I published in Top Secret Restaurant Recipes 2. I've now perfected the flavor of the stir-fry with the addition of mirin (a sweetened sake syrup) and oyster sauce, both of which you can find in your market where the Asian foods are stocked. The "special sauce" that you spoon over your wraps has also been tweaked and perfected. And fnally, after reducing the amount of chicken from two breasts fillets to just one, I think this new and improved version of P.F. Chang's most popular dish is the absolute best clone it can be. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.75 (votes: 4)
    Cheesecake Factory Cajun Jambalaya Pasta

    Menu Description: "Our most popular dish! Shrimp and Chicken Sauteed with Onions, Peppers and Tomatoes in a Very Spicy Cajun Sauce. All on top of Fresh Fettuccine."

    The Cheesecake Factory's founder, David Overton, says it was his unfamiliarity with the restaurant business that contributed to the company's success. In an interview with Nation's Restaurant News David says, "We did not know anything about running restaurants. We just knew that people valued fresh foods. In some ways our naivete helped us because we didn't know what you are not supposed to do."

    I think we all know it helps to serve good food and that's an area in which the Cheesecake Factory excels. The pastas and salads top the list of big sellers, but it's the Cajun Jambalaya Pasta that holds the pole position, according to the menu description of this dish. Jambalaya is a spicy Creole dish that usually combines a variety of ingredients including tomatoes, onions, peppers, and some type of meat with rice. Rather than the traditional rice, the Cheesecake Factory has designed its version to include two types of fettuccine—an attractive mix of standard white noodles and spinach-flavored noodles. 

    This recipe makes 2 huge portions, like those served in the restaurant. It's probably enough food for a family of four.

    Now, how about dessert? Find my copycat recipes for Cheesecake Factory's signature  cheesecakes here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 15)
    McDonald's McRib Sandwich

    If you're like me, that "limited-time" the McRib Sandwich is on sale is much too limited. But that's okay. If you've got a food processor you'll never have to go without the taste of the saucy sparerib sandwich that's dressed with pickles and onions and served on a soft, warm sandwich roll. The food processor is essential for grinding up meat that's been cut away from the bones of a large rack of uncooked pork spareribs. Once you shape the meat into patties and freeze it, you'll be able to make cloned McRibs any time you want in your own kitchen in less than 10 minutes. Follow these steps exactly and you will be shocked at how similar your home version tastes to the real McRib McCoy.

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

    Check out Todd's video demo: How to clone a McRib.

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  • Score: 4.87 (votes: 15)
    LongHorn Steakhouse Prairie Dust

    Peruse a menu at one of the 270-unit LongHorn Steakhouses located throughout the eastern half of the U.S. and you'll find this seasoning blend on battered onion petals, spicy fried shrimp, pork chops, and steaks. Just combine these eight common ingredients in the comfort of your home, and you will have quickly cloned a versatile seasoned salt that can be added to everything that needs flavor, from steaks to chicken to seafood. It's also good sprinkled over eggs, burgers, even popcorn.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.67 (votes: 6)
    Gordon Biersch Garlic Fries

    Don Gordon and Dean Biersch's vision of a fun place for delicious food and great beer became a reality in Palo Alto, California in 1988. Now there are more than 40 Gordon Biersch locations in 17 states serving custom-brewed beer, and an extensive menu of entrees and appetizers including these easy-to-clone, flavorful French fries. No need to make this Gordon Biersch garlic fries recipe from scratch. Just grab a bag of frozen French fries at your local supermarket, and bake or fry a pound of them following the directions on the bag. When the fries are done, toss them with the secret garlic mixture and serve.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.29 (votes: 7)
    Starbucks Pumpkin Bread

    A thick slice of moist pumpkin bread Starbucks-style is the perfect companion for your morning cup of Joe. Many other pumpkin bread recipes produce sad, squatty loaves—but not this clone. Here's a custom formula that makes enough batter to fill up a medium loaf pan. And when the bread is done, you'll slice the moist loaf into eight thick slices of goodness that perfectly mimic the look and flavor of the real thing right down to the chopped pumpkin seeds on top.

    Craving your favorite Starbucks coffee drink? Click here for all of my Starbucks copycat recipes.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.56 (votes: 25)
    Tootsie Roll Midgees

    Even though this clone recipe duplicates the tiny bite-size versions of the candy, you're free to make yours any size you like. The technique here is a tweaking of the previous secret formula that was featured in Low-Fat Top Secret Recipes, and it includes several upgrades. I found that more cocoa, plus the addition of salt and butter to the mix improved the flavor. I also found that bringing your sweet bubbling mixture to the firm ball stage 250 degrees F (you do have a candy thermometer, right?), and then stretching and pulling the candy like taffy (fun!) as it cools, will give you a finished product more like the real deal.

    Find more famous candy recipes here

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  • Score: 4.67 (votes: 6)
    Z'Tejas Southwestern Grill Famous Chambord Raspberry Margarita

    At only 10 1/2 ounces per serving you might think this drink a bit wee. But I assure you, one of these packs a wallop, and two will get you speaking in haiku. This delicious raspberry margarita, along with an incredible southwestern cuisine, is making this small chain a big success story.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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

    Menu Description: "Loaded with cheddar cheese and bacon. Served with sour cream and chives."

    Perfume salesman Alan Stillman was a single guy in New York City in 1965, looking for a way to meet women who lived in his neighborhood. He figured out a way to get their attention: buy a broken-down beer joint in the area, jazz it up, and call it "The T.G.I.F." to attract the career crowd. Within a week, police had barricaded the area to control crowds flocking to Alan's new restaurant. The restaurant made $1 million in its first year—a lot of dough back then. Soon restaurateurs across the country were imitating the concept.

    In 1974 T.G.I. Friday's invented an appetizer that would also be copied by many in the following years. Potato skins are still the most popular item on the T.G.I. Friday's menu, with nearly 4 million orders served every year. The recipe has the added benefit of providing you with leftover baked potato ready for mashing.

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

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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