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McDonald's Oreo Shamrock McFlurry copycat recipe by Todd Wilbur

McDonald's Oreo Shamrock McFlurry

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To celebrate the 50th anniversary of the famous green mint-flavored Shamrock Shake first served in 1970, McDonald’s created this new minty McFlurry, with crumbled Oreo cookies mixed in. If you’re a Shamrock Shake fan, you’ll go nuts over this new twist. You may never again crave a regular Shamrock Shake.

This dessert-in-a-cup is thicker than the traditional Shamrock shake since it’s made with soft-serve vanilla ice cream rather than milkshake mix. To simulate the thicker drink at home you mix the ice cream with milk, Shamrock syrup (made with the recipe below), and Oreo crumbs in a frozen glass or ceramic bowl. The cold bowl keeps the ingredients thick until you spoon everything into a glass.

The secret syrup recipe here makes around 8 tablespoons of green mint syrup, which will be enough to make four minty McDonald's Oreo Shamrock McFlurry milkshake clones.

Follow this link for more of my McDonald's clone recipes. 

Get This

Shamrock Syrup
  • 1/3 cup light corn syrup
  • 1/4 cup granulated sugar
  • 3 tablespoons water, divided
  • 1/2 teaspoon mint extract
  • 1/4 teaspoon green food coloring
_main
  • 2 Oreo cookies, smashed into crumbs
  • 2 cups vanilla ice cream
  • 1/4 cup whole milk
Do This

1. Put a medium glass or ceramic bowl into your freezer for at least 1 hour.

2. Combine the corn syrup, sugar, and 2 tablespoons of water in a small saucepan over medium heat. Bring to a boil then reduce the heat and simmer for 1 minute. Turn off the heat. When the syrup stops bubbling add the mint extract and coloring. When the syrup is cool, stir in the last tablespoon of water.

3. Mix the ice cream and milk together in the frozen bowl with a large spoon until smooth.

4. Stir in 2 tablespoons of the mint syrup, then add the crumbled Oreo cookies. To crumble the cookies, place them in a resealable plastic bag and crush them into crumbs with a rolling pin or a kitchen mallet.

5. Spoon the mixture into a 12-ounce cup or glass and serve with a spoon.

Makes 1 12-ounce serving.

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    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.   

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  • Not rated yet
    Outback Steakhouse Bacon Bourbon Salmon

    Before a generous portion of bacon bits—followed by a strip of crispy bacon—are stacked on top of Outback’s signature salmon, the fillet is brushed with a delicious, slightly spicy bourbon sauce that must be properly duplicated, or this hack would be a fail.

    After several batches I settled on glaze that’s made by cooking a brown sugar and corn syrup mixture until thick, then adding cider vinegar, bourbon and liquid smoke after the pan comes off the heat to keep the acidic flavors bright.

    For the bacon bits sprinkled on top of the salmon, I used thick bacon and diced it into bits before cooking it until crispy. The strip of bacon that goes on the top of each fillet should be made with thinner bacon, so it’s easy to cut. That’s how Outback does it, but you can use whatever bacon you like for the bits and on top, and I’m sure no one will protest.

    I say that with confidence because I know it’s impossible to complain while eating any food with lots of bacon on it. Totally true fact. Even the pickiest eaters will love my Outback Bacon Bourbon Salmon recipe.

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

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  • Score: 5.00 (votes: 3)
    Denny's Buttermilk Pancakes

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

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

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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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  • Score: 5.00 (votes: 2)
    Panera Bread Cream of Chicken and Wild Rice Soup

    Other recipes I’ve seen that claim to duplicate the fabulous flavor of this popular soup do not make good clones, yet the long grain and wild rice mix that many of these recipes call for is a great way to get the exact amount of rice you need in a perfect blend. Just be sure not to use the flavor packet that comes with those rice kits, or you won’t get a good clone of the Panera original. Toss out that blend (or you can use it elsewhere; see Tidbits) and use the recipe below to make a better flavoring for the soup.

    Thanks to Panera Bread's policy of completely transparent ingredients, I discovered a surprising ingredient or two (wow, cabbage!), and was able to craft the best clone you’ll find for this top secret signature soup.

    Click here for more of my Panera Bread copycat recipes. 

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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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  • 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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  • Not rated yet
    Kahlua Coffee Liqueur

    Kahlua may market itself as the coffee liqueur developed in Mexico, but many believe the brand originated in Turkey. Looking at the label, we can still see an Arabic archway under which a sombrero-wearing man rests. Old labels of the brand show this man wearing a turban and smoking a pipe. Even the name Kahlua is of Arabic origin. Regardless of where the drink came from, it dominates all other coffee liqueurs out there, including the very popular Tia Maria.

    Here's a greatly improved version of the clone recipe that appears in Top Secret Recipes. You'll find this recipe is easier to make, tastes better, and, just as with the first recipe, improves with age.

    You might also like my recipes for Bailey's Irish CreamAmaretto, and Grand Marnier. Find more copycat liqueur recipes here

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  • Score: 5.00 (votes: 1)
    Jim 'N Nick's Bar-B-Q Cheese Biscuits

    The barbecue at Jim N' Nick's is good food. But it's the irresistible mini cheese biscuits served with every meal that have become the signature specialty of this 40-store chain. The sweet little biscuits are made from scratch every day at each restaurant using the same wholesome ingredients I'm including here in my Jim 'N Nick's Bar-B-Q Cheese Biscuits recipe. 

    A bag of dry mix can be purchased at the restaurant, but you’re still required to add eggs, butter, cheese, and milk, so why not just make the whole thing from scratch? It's much cheaper than buying the bag of mix, and the biscuits come out better when you use fresh buttermilk rather than relying on the powdered buttermilk included in the dry mix.

    Use a mini muffin pan here to make your biscuits the same size as the originals or use a standard muffin pan, if that's all you've got, for bigger muffins. It will take a little longer to cook the larger biscuits (instructions are below), but they will still turn out as addictively delicious as the famous tiny restaurant originals.

    Now, what's for dinner? Find recipes your favorite entrées here.

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  • Score: 5.00 (votes: 1)
    IHOP Red Velvet Pancakes

    By making a few tweaks to basic pancake batter, including adding a little cake flour to the mix, typical flapjacks are deliciously converted into ritzy, flat red velvet cakes just like those offered for a limited time at the world's largest pancake chain.

    But my IHOP Red Velvet Pancakes recipe would not be complete without a sweet clone for the cream cheese icing that's drizzled over the top, so that's included here as well.

    Cooking these pancakes on a griddle pan set over medium/low heat seems to work the best. Just be sure to give your pan plenty of time to heat up and only add the nonstick spray once.

    I've copied a ton of items from IHOP. See if I hacked your favorites here

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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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  • Not rated yet
    P.F. Chang's Banana Spring Rolls

    The crispy banana spring rolls are just one delicious component of this signature dessert—it also comes with a big scoop of coconut-pineapple ice cream for an extraordinary flavor combo. The perfect mash-up of the warm spiced banana and the sweet tropical ice cream is why this is the number one dessert at the restaurant, and no other copycat recipe I’ve seen provides methods for you to make both parts at home.

    The bananas are wrapped in spring roll dough and fried, but first they are rolled in sugar and seasoned with Chinese five-spice, which is a blend of anise, star anise, cinnamon, cloves, and ginger that you can find in most big food stores.

    The ice cream hack is made by combining your favorite vanilla ice cream with toasted coconut bits, coconut extract, and real pineapple in a frozen bowl. Chains such as Cold Stone Creamery mix chunks into ice cream in a similar way­­—on a frozen slab of stone—so that the ice cream doesn’t melt while mixing.

    I’m also sharing with you an easy way to make the vanilla bean sauce from scratch, because there’s nothing better than fresh when it comes to vanilla sauce. For the caramel sauce, just pick your favorite from the many delicious bottled sauces available, and try to get one that comes in a squirt bottle so your dish looks great.

    Bring it all together, and you’ll have a beautiful hack of P.F. Chang's Banana Spring Rolls, with enough for four people to share.

    Click here for more amazing copycat recipes from P.F. Chang's.

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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: 4.67 (votes: 3)
    Buffalo Wild Wings Parmesan Garlic Sauce

    Menu Description: "Roasted garlic and Parmesan sauce with Italian herbs."

    Buffalo Wild Wings had a record day on Super Bowl Sunday 2007 when the chain sold 3.4 million wings! One year later the chain announced the opening of its 500th store. As the biggest buffalo wing chain in the country continues to grow, so does its selection of delicious sauces. Creamy, and slightly spicy, this Parmesan Garlic Sauce is one of several new sauces BWW added to its menu. Our Top Secret clone starts by roasting a few peeled garlic cloves in your oven. Add mayo and Parmesan cheese to the soft, roasted garlic, plus some corn syrup, lemon juice, red pepper flakes and an assortment of dried herbs and you've got yourself an addictive sauce that's as good on finger food as it is on a salad. Bake up some breaded chicken nuggets or fry up some wings, then simply toss 'em in some of this delicious sauce and serve.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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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: 4.75 (votes: 8)
    Houston's House Vinaigrette

    This delicious house vinaigrette is a Houston's favorite, and a home carbon copy is just minutes away. All you'll need are a few basic ingredients, plus tarragon-infused white wine vinegar. If you have trouble tracking down the tarragon vinegar, plain white wine vinegar will work just fine. Use a measuring cup with a spout or a squirt bottle to slowly drizzle the oil into the other ingredients while mixing. This technique will create a thick emulsion that won't separate as your dressing chills out in the fridge.

    Houston's also makes a killer Honey-Lime Vinaigrette which I've cloned here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.28 (votes: 25)
    Wienerschnitzel Chili Sauce

    The real version of this chili sauce comes to each Wienerschnitzel unit as concentrated brown goo in big 6-pound, 12-ounce cans. After adding 64 ounces of water and 15 chopped hamburger patties the stuff is transformed into the familiar thick and spicy chili sauce dolloped over hot dogs and French fries at America's largest hot dog chain. The proper proportion of spices, tomato paste, and meat is crucial; but the real challenge in hacking this recipe is finding a common grocery store equivalent for modified food starch that's used in the real chili sauce as a thickener. After a couple days in the underground lab with Starbucks lattes on intravenous drip, I came out, squinting at the bright sunshine, with a solution to the chili conundrum. This secret combination of cornstarch and Wondra flour and plenty of salt and chili powder makes a chili sauce that says nothing but "Wienerschnitzel" all over it.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 6)
    Grand Marnier Liqueur

    In 1880s France, oranges were quite rare and exotic. When Louis Alexandre Marnier-Lopostolle traveled to the Caribbean in search of ingredients, he came back with bitter oranges to combine with his family's fine cognac. Other orange-flavored liqueurs such as triple sec and curacao are mixed with a neutral alcohol base. Grand Marnier took it to the next level with a more complex flavor that makes it today's top-selling French liqueur.

    Now you too can combine cognac with a real orange to make a home version of the tasty—and pricey—stuff. By using an inexpensive cognac that costs around 18 to 20 dollars a bottle, you can create a clone cousin of the real thing that normally sells for around 30 bucks a bottle. All you need, in addition to the cognac, is some sugar, an orange, and a little patience to wait at least 2 weeks.

    Try more of my copycat cocktail and liquor recipes here.

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

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  • Score: 4.31 (votes: 13)
    Subway Sweet Onion Sauce

    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.

    Find more copycat recipes for famous sauces here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Ragu Pasta Sauces

    It's America's most popular pasta sauce, and now you can whip up clones of two varieties at home at a fraction of the cost. Add a few ingredients to a large can of tomato sauce and get on with the simmering. These recipes duplicate the traditional "Meat" variety of the sauce and the newer "Chunky Garden Style" version with tomato, basil, and Italian cheese. Feel free to doctor these sauces up with your own creative additions (sliced mushrooms, fresh garlic, etc.) just as many do with the real Ragu.

    Fans of Rao's marinara sauce can try my copycat recipe here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    KFC Cajun Honey Wings

    These "Limited-Time Only" wings from KFC may be gone now, but since this clone duplicates the sweet-and-spicy sauce on this amazing finger food, the great taste of this Dead Food lives on. In each store wings are coated with a KFC-style breading before they get fried up and tossed in delicious Cajun sauce. The sauce is da bomb on wings, but you can also put it to work on ribs or other chicken parts like breaded tenders or baked nuggets. This recipe calls for Emeril's Bayou Blast Cajun Seasoning, but it will also work with any other Cajun seasoning blend you find in your local market.

    How about some famous coleslaw or wedge potatoes? Check out my collection of KFC clone recipes here

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 4)
    T.G.I. Friday's Sesame Jack Strips

    Menu Description: “Golden brown, chicken breast strips coated with crispy Japanese panko breadcrumbs with the extra crunch of toasted sesame seeds and tossed in our famous Jack Daniel's sauce.”

    Although the original recipe is made from sliced chicken breasts, you may consider using the less chewy tenderloins in this kitchen copy. Packs of fresh chicken tenderloins are sold in most markets and you can also find bags of them in the freezer section. I’m a big fan of the more tender meat in the tenderloins, especially when it comes to chicken fingers. The breading is a simple combination of flour and panko (or Japanese bread crumbs). When the chicken fingers are done frying, gently toss them in the Jack Daniel’s glaze made from my recipe here, and you’ve got a great appetizer than can serve a half dozen finger food fanatics.

    I've cloned a ton of items from T.G.I. Friday's. Click here to see if I hacked your favorite. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Fleming's Prime Steakhouse Fleming's Potatoes

    Menu Description: “Our house specialty with cream, jalapenos and cheddar cheese.”

    These slightly spicy au gratin potatoes are cooked at a low heat several hours in advance of the dinner house’s evening opening. When an order for the signature side comes into the kitchen a generous serving of the potatoes is portioned out, topped with grated sharp cheddar cheese, and baked again at a high temperature until browned. The real trick to this Fleming's potato au gratin recipe is to slice the potatoes very thin—1/16 of an inch to be exact—and the only way to do that is with a slicer, such as a mandoline. The rest of the prep involves making a basic béchamel sauce using cream, and then carefully layering the sauce and sliced potatoes in the baking dish. The potatoes are baked for 2 hours and then chilled in the restaurant, so this can be a great make-ahead dish for entertaining. You can also serve the potatoes immediately by topping them with cheese, cranking up the oven, and heading straight into the second baking step.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Red Lobster Stuffed Shrimp and Stuffed Mushrooms

    Bill Darden was only 19 when he started his restaurant career in 1939 by opening a 25-seat lunch counter called The Green Frog in Waycross, Georgia. From the start Bill's business was a hopping success. That success helped Bill springboard into other restaurant acquisitions throughout the years including 20 Howard Johnson's restaurants. Then, in 1968, as he reached his mid fifties, Bill took another gamble and opened a seafood restaurant in Lakeland, Florida. When deciding on a name for the new restaurant, someone suggested the name "Red Lobster" since he had great luck in the past with the name "Green Frog." And so it was.

    Here are a couple of great dishes to serve as appetizers or on the side with an entrée such as broiled lobster or fish. These recipes include a stuffing that varies in the restaurants only in the type of seafood used—the stuffed shrimp contains crabmeat and the stuffed mushrooms contain lobster meat. If you like, you can use the stuffings interchangeably.

    Create your own Red Lobster Cheddar Bay Biscuits for the full Red Lobster experience.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 4.87 (votes: 15)
    Olive Garden Chicken Scampi

    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. The sauce is really the star, so you might think about doubling the recipe. 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. 

    Find more delicious recipes for Olive Garden's most famous dishes here

    Source: Top Secret Restaurant Recipes 2 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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