The #1 Copycat Recipes Website
P.F. Chang's Chicken in Soothing Lettuce Wraps

P.F. Chang's Chicken in Soothing Lettuce Wraps

Score: 4.83 (votes: 12)
Reviews: 12
  • $0.79
Qty:  

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

Throw in a few initials with a little twist on the last part, and you have the name of Paul Fleming and Philip Chiang's Chinese bistro creation, P.F. Chang's. Since the first location opened in Scottsdale, Arizona in 1993, over 124 new ones have sprouted up across the country -- in more than 33 states. No matter the location, it's this dish that gets first raves. Like the very-dead McDonald's McD.L.T. hamburger, which disappeared around the time the first P.F. Chang's opened, the contrasting textures of the cool crispy lettuce and the hot meat filling come together in your mouth for a tasty oral dance party. According to waiters, those little dark bits in the chicken filling mix are "black mushrooms," and there's a good chance your local supermarket doesn't stock them. But a great alternative can be found for this P.F. Chang's lettuce wraps copycat recipe in the Asian food section -- canned straw mushrooms. Just remember to chop the chicken, water chestnuts and mushrooms up real good for the final saute. Slip this filling into a lettuce cup, fold it up like a taco, add a little "special sauce," get down tonight.

Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur.

Get This

  • 1/4 cup granulated sugar
  • 1/2 cup water
  • ...
Get New Secret Recipes
Be the first to get Todd's latest hacked recipes, sent to your inbox every week. Just enter your email.
Reviews
Seth VanHaelst
Sep 20, 2018, 02:58
My go to when i want to impress guests. My favorite thing to cook! Buy it asap :)
Kat
Jun 8, 2014, 22:00
Easy and yummy!

YOU MAY ALSO LIKE

  • Not rated yet
    Monthly TSR Club

    per month*

     

    Includes eight (8) 79¢ recipes of your choice each month!

    Read more
    • 25% off
  • Not rated yet
    Annual TSR Club (Best Deal!)

    per month

    ($23.88 annually)*
    Save $12 vs. monthly

    Includes eight (8) 79¢ recipes of your choice each month!

    Read more
    • 33% off
  • Score: 5.00 (votes: 9)
    P.F. Chang's Chang's Spicy Chicken

    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 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.

    Check out my other P.F. Chang's clone recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 4.97 (votes: 33)
    P.F. Chang's Mongolian Beef

    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 we'll 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.

    I've cloned a lot of the best dishes from P.F. Chang's. Click here to see if I coped your favorite.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 4.71 (votes: 14)
    El Pollo Loco Flame-Broiled Chicken

    El Pollo Loco, or "The Crazy Chicken," has been growing like mad since it crossed over the border into the United States from Mexico. Francisco Ochoa unknowingly started a food phenomenon internacional in 1975 when he took a family recipe for chicken marinade and opened a small roadside restaurante in Gusave, Mexico. He soon had 90 stores in 20 cities throughout Mexico. The first El Pollo Loco in the United States opened in Los Angeles in December 1980 and was an immediate success. It was only three years later that Ochoa got the attention of bigwigs at Dennys, Inc., who offered him $11.3 million for his U.S. operations. Ochoa took the deal, and El Pollo Loco grew from 17 to more than 200 outlets over the following decade.

    Pair my El Pollo Loco Flame Broiled Chicken recipe below with my copycat recipes for El Pollo Loco avocado salsa, pinto beans, Spanish rice, and bbq black beans.

    Source: More Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 4.81 (votes: 47)
    Cinnabon Cinnamon Rolls

    In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

    Source: More Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 4.94 (votes: 34)
    Auntie Anne's Pretzels

    The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in the secret underground laboratory, I've discovered a better solution for re-creating the delicious mall treats than any clone recipe out there. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions.

    Find more of my copycat recipes for famous muffins, bagels, and rolls here

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Try my improved version in Top Secret Recipes Step-by-Step.

    Read more
  • Score: 4.58 (votes: 43)
    Buffalo Wild Wings Buffalo Wings and Sauces

    Menu Description: "Here they are in all their lip-smacking, award-winning glory: Buffalo, New York-style chicken wings spun in your favorite signature sauce."

    Since Buffalo, New York was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and I'm presenting clones for the more traditional flavors. These sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the oil won't separate from the other ingredients. Here is the chicken wing cooking and coating technique, followed by clones for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank's pepper sauce by the other hot sauces in your market. If you can't find that brand, you can also use Crystal Louisiana hot sauce.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 4.18 (votes: 28)
    Benihana Japanese Fried Rice

    The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightning speed, and flip the shrimp and mushrooms perfectly onto serving plates or into their tall chef's hat.

    One of the side dishes that everyone seems to love is the fried rice. At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered a la cart to complement any Benihana entrée, including Hibachi Steak and Chicken. I like when the rice is thrown onto the hot hibachi grill and seems to come alive as it sizzles and dances around like a bunch of little jumping beans. Okay, so I'm easily amused.

    My Benihana Japanese fried rice recipe will go well with just about any Japanese entrée, and can be partially prepared ahead of time and kept in the refrigerator until the rest of the meal is close to done.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

    Read more
  • Score: 4.78 (votes: 18)
    Chipotle Mexican Grill Barbacoa Burrito

    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 re-create 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 Chipotle Mexican Grill barbacoa burrito copycat recipe 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. 

    If you prefer chicken burritos, head on over to my clone recipe for Qdoba Grilled Adobo Chicken

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

    Read more
  • Score: 4.38 (votes: 8)
    Olive Garden Breadsticks

    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 Olive Garden breadstick recipe 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 homemade Olive Garden breadstick recipe. Also check out our Olive Garden Italian salad dressing recipe.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Score: 4.71 (votes: 24)
    Bonefish Grill Bang Bang Shrimp

    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 in this Bang Bang Shrimp recipe 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.

    You might also like my recipes for Bonefish Grill's Saucy Shrimp and Citrus Herb Vinaigrette

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 14)
    Carrabba's Chicken Marsala

    Menu Description: "Fire-roasted chicken breast topped with mushrooms, prosciutto and our Florio Marsala wine sauce." 

    To reverse-engineer this big-time favorite entree, I ordered the dish to go, with the sauce on the side, so that I could separately analyze each component. After some trial and error in the underground lab, I found that recreating the secret sauce from scratch is easy enough with a couple small cans of sliced mushrooms, a bit of prosciutto, some Marsala wine, shallots, garlic and a few other good things. Cooking the chicken requires a very hot grill. The restaurant chain grills chicken breasts over a blazing real wood fire, so crank your grill up high enough to get the flames nipping at your cluckers (not a euphemism) for this Carrabba's chicken marsala recipe. If your grill has a lid, keep it open so you can watch for nasty flare-ups.

    Click here for more of your favorite dishes from Carrabba's. 

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 4.27 (votes: 22)
    Panera Bread Broccoli Cheddar Soup

    The easy-melting, individually-wrapped Kraft Cheddar Singles are a perfect secret ingredient to copy this cheesy broccoli cheddar soup served at this top soup stop. In my Panera Bread Broccoli Cheddar Soup recipe, fresh broccoli is first steamed, then diced into little bits before you combine it with chicken broth, half-and-half, shredded carrot, and onion. Now you're just 30 minutes away from soup spoon go-time.

    Click here for more of my copycat Panera Bread recipes.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 36)
    Red Lobster Cheddar Bay Biscuits

    Order an entree from America's largest seafood restaurant chain and you'll get a basket of some of the planet's tastiest garlic-cheese biscuits served up on the side. For many years, the Cheddar Bay Biscuits recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right on the box of Bisquick baking mix.

    The problem with making biscuits using Bisquick is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix. On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip -- with grated Cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. Wherever that is.

    Complete the Red Lobster experience and make favorite entrées and side dishes here.

    Read more
  • Score: 4.89 (votes: 44)
    Olive Garden Zuppa Toscana Soup

    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. 

    How about creating your own bottomless Olive Garden House Salad and Breadsticks? Find more of my Olive Garden clone recipes here!

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 4)
    Top Secret Restaurant Recipes 3

    Exclusive signed copy. America's best copycat recipes! Save money and amaze your friends with all-new culinary carbon copies from the Clone Recipe King!

    For more than 30 years, Todd Wilbur has been obsessed with reverse-engineering famous foods. Using every day ingredients to replicate signature restaurant dishes at home, Todd shares his delectable discoveries with readers everywhere.

    Now, his super-sleuthing taste buds are back to work in the third installment of his mega-bestselling Top Secret Restaurant Recipes series, with 150 sensational new recipes that unlock the delicious formulas for re-creating your favorite dishes from America's most popular restaurant chains. Todd's top secret blueprints and simple step-by-step instructions guarantee great success for even novice cooks. And when preparing these amazing taste-alike dishes at home, you'll be paying up to 75 percent less than eating out!

    Find out how to make your own home versions of: Pizza Hut Pan Pizza, T.G.I. Friday's Crispy Green Bean Fries, Buca di Beppo Chicken Limone, Serendipity 3 Frrrozen Hot Chocolate, P.F. Chang's Kung Pao Chicken, Max & Erma's Tortilla Soup, Cracker Barrel Double Chocolate Fudge Coca-Cola Cake, Olive Garden Breadsticks, Cheesecake Factory Fresh Banana Cream Cheesecake, Carrabba's Chicken Bryan, Famous Dave's Corn Muffins, Outback Steakhouse Chocolate Thunder from Down Under, T.G.I. Friday's Jack Daniel's Glazed Ribs, and much, much more...

    Simple. Foolproof. Easy to Prepare. And so delicious you'll swear it's the real thing!

    You may also like Top Secret Restaurant Recipes 2, and Top Secret Recipes Step-by-Step

    Contents
    Applebee's Apple Walnut Chicken Salad
    Applebee's Chocolate Mousse Dessert Shooter
    Applebee's Grilled Shrimp 'N Spinach Salad
    Applebee's Key Lime Pie Dessert Shooter
    Applebee's Red Apple Sangria
    Applebee's Strawberry Cheesecake Dessert Shooter
    Applebee's Tomato Basil Soup
    Applebee's White  Peach Sangria
    Bahama Breeze Island Onion Rings
    Bahama Breese West Indian Patties
    BJ's Restaurant & Brewhouse Chili
    BJ's Restaurant & Brewhouse Famous Pizookie
    BJ's Restaurant & Brewhouse Parmesan Crusted Chicken Breast
    BJ's Restaurant & Brewhouse White Cheddar Mashed Potatoes
    Bonefish Grill Bang Bang Shrimp
    Bonefish Grill Citrus Herb Vinaigrette
    Bonefish Grill Saucy Shrimp
    Buca di Beppo Garlic Bread and Garlic Bread with Mozzarella
    Buca di Beppo Chicken Limone
    Buffalo Wild Wings Asian Zing Sauce
    Buffalo Wild Wings Parmesan Garlic Sauce
    California Pizza Kitchen The Original BBQ Chicken Chopped Salad
    California Pizza Kitchen Original Chopped Salad
    Carrabba's Spicy Sausage Lentil Soup
    Carrabba's Chicken Bryan
    Cheeseburger in Paradise BBQ Jerk Ribs
    Cheeseburger in Paradise Sweet Potato Chips
    Cheeseburger in Paradise El Cubano Sandwich
    Cheesecake Factory Famous Factory Meatloaf
    Cheesecake Factory Miso Salmon
    Cheesecake Factory Pineapple Pisco Sour
    Cheesecake Factory Thai Lettuce Wraps
    Cheesecake Factory Banana Cream Cheesecake
    Cheesecake Factory Stefanie's Ultimate Red Velvet Cheesecake
    Chili's Honey-Chipotle Chicken Crispers
    Chili's Cajun Ribeye
    Chili's Firecracker Tilapia
    Chili's Quesadilla Explosion Salad
    Chili's Nacho Burger
    Chili's White Chocolate Molten Cake
    Cracker Barrel Cole Slaw
    Cracker Barrel Double Chocolate Fudge Coca-Cola Cake
    Cracker Barrel Macaroni n' Cheese
    Denny's Cherry Cherry Limeade
    Denny's Pancake Puppies
    Denny's Broccoli Cheese Soup
    Famous Dave's Corn Muffins
    Famous Dave's Smoked Salmon Spread
    Famous Dave's Wilbur Beans
    Fleming's Prime Steakhouse Wicked Cajun Barbecue Shrimp
    Fleming's Prime Steakhouse Chipotle Cheddar Macaroni & Cheese
    Fleming's Prime Steakhouse Fleming's Potatoes
    Fuddruckers Hamburger Seasoning
    Gordon Biersch Cran Blueberi Lemonade Cocktail
    Gordon Biersch Garlic Fries
    Gordon Biersch Raspberry Iced Tea Cocktail
    Gordon Biersch Warm Apple Bread Pudding
    Hard Rock Cafe Tupelo Style Chicken
    Hard Rock Cafe Twisted Mac & Cheese
    Hooter's Fried Pickles
    Houston's House Vinaigrette
    Houston's Couscous
    IHOP Banana Macadamia Nut Pancakes
    IHOP Corn Cake Pancakes
    IHOP Funnel Cakes
    IHOP Shortcake Pancakes
    Joe's Crab Shack Crab Nachos
    Joe's Crab Shack Great Balls of Fire
    Joes Crab Shack Spicy Boil
    Joe's Crab Shack BBQ Crab
    Joe's Stone  Crab Garlic Creamed Spinach
    Joe's Stone  Crab Grilled Tomatoes
    Joe's Stone  Crab Jennie's Potatoes
    Joe's Stone  Crab Jumbo Lump Crab Cakes
    Margaritaville Havanas and Bananas Cocktail
    Margaritaville Incommunicado Cocktail
    Margaritaville Volcano Nachos
    Margaritaville Jerk Salmon
    Mastro's Steakhouse Gorgonzola Macaroni & Cheese
    Mastro's Steakhouse Steak Seasoning
    Mastro's Steakhouse Warm Butter Cake
    Max & Erma's Tortilla Soup
    Mimi's Cafe Buttermilk Spice Muffins
    Mimi's Cafe Carrot Raisin Nut Muffins
    Mimi's Cafe Five-Way Grilled Cheese
    Olive Garden Breadsticks
    Olive Garden Dipping Sauces for Breadsticks
    Olive Garden Chicken and Gnocchi Soup
    Olive Garden Black Tie Mouse Cake
    Olive Garden Mango Martini
    Olive Garden Pomegranate Margarita Martini
    Olive Garden Smoked Mozzarella Fonduta
    Olive Garden Steak Gorgonzola Alfredo
    On the Border Guacamole Live!
    On the Border Mexican Mojito
    On the Border Smoke Jalapeno Vinaigrette
    Outback Steakhouse Bleu Cheese Chopped Salad
    Outback Steakhouse Mashed Sweet Potatoes
    Outback Steakhouse Outback Rack
    Outback Steakhouse Three Cheese Au Gratin Potatoes
    Outback Steakhouse Victoria "Crowned" Filet w/Horseradish Crumb Crust
    Outback Steakhouse Chocolate Thunder from Down Under
    P.F. Chang's Asian Pear Mojito
    P.F. Chang's Chang's Key Lime Martini
    P.F. Chang's Spicy Green Beans
    P.F. Chang's Kung Pao  Chicken
    P.F. Chang's Chicken in Soothing Lettuce Wraps--Improved
    P.F. Chang's Vegetarian Lettuce Wraps
    Pizza Hut WingStreet Traditional Chicken Wings--Hot, Med, Mild
    Pizza Hut Tuscani Creamy Chicken Alfredo Pasta
    Pizza Hut Pan Pizza
    Red Lobster Peach-Bourbon BBQ Scallops
    Red Lobster Maple-Glazed Salmon & Shrimp
    Red Robin Campfire Sauce
    Red Robin Creamy Artichoke & Spinach Dip
    Red Robin Red's Homemade Chili Chili
    Red Robin The Royal Red Robin Hamburger
    Romano's Lemon Passion
    Roy's Hawaiian Martini
    Roy's Classic Roasted Macadamia Nut Crusted Mahi Mahi
    Roy's Melting Hot Chocolate Soufflé
    Ruby Tuesday Apple Salad
    Ruby Tuesday Queso Dip & Beef Queso Dip
    Ruby Tuesday Thai Phoon Shrimp
    Serendipity 3 Frrrozen Hot Chocolate
    Simon Kitchen & Bar Wok-Seared Edamame
    Spago Butternut Squash Soup
    Spago Pumpkin Cheesecake
    T.G.I. Friday's Candy Apple Martini
    T.G.I. Friday's Crispy Green Bean Fries
    T.G.I. Friday's Parmesan-Crusted Sicilian Quesadilla
    T.G.I. Friday's Jack Daniel's Glaze
    T.G.I. Friday's Sesame Jack Strips
    T.G.I. Friday's Bruschetta Chicken Pasta
    T.G.I. Friday's Dragonfire Chicken
    T.G.I. Friday's Fried Mac & Cheese
    T.G.I. Friday's Pomegranate Martini w/Candy Apple
    T.G.I. Friday's Tuscan Portobello Melt
    T.G.I. Friday's Tuscan Spinach Dip
    Trader Vic's World-Famous Mai Tai
    Traders Vic's Tom Ka Gai Soup

    Read more
    • 10% off
  • Score: 4.79 (votes: 39)
    Romano's Macaroni Grill Chicken Scaloppine

    Menu Description: "Chicken breast, mushrooms, artichokes, capers & smoked prosciutto in lemon butter with pasta."

    Mushrooms, artichoke hearts, and prosciutto in a creamy lemon butter sauce surround sauteed chicken breasts and angel hair pasta for this unique and satisfying take on a traditional dish. This clone ranks in the top three most requested recipes on my hit list from the 227-unit Romano's Macaroni Grill. The successful Italian chain is part of the Brinker group of restaurants that controls several other high-profile casual eateries including Border Mexican Grill, Maggiano's, and Chili's.

    Make my copycat Lemon Passion Cake for dessert to get the full Macaroni Grill experience.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 4.77 (votes: 26)
    Chili's Chicken Enchilada Soup

    Chili's Chicken Enchilada soup happens to be one of the chains most raved-about items, and the subject of many a recipe search here on the site. Part of the secret in crafting your clone is the addition of masa harina—a corn flour that you'll find in your supermarket near the other flours, or where all the Mexican foodstuffs are stocked.

    Complete your meal with more of my Chili's copycat recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 4.91 (votes: 11)
    HoneyBaked Ham Glaze

    By sneaking around to the back of a HoneyBaked Ham store I witnessed the glazing process through an open door. The hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. Then, one at a time, each ham is then coated with the glaze—a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the coating is added to the HoneyBaked Glazed Ham, and the blowtorch is fired up until the glaze is just right. It's this careful process that turns the same size ham that costs 20 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during the holiday season.

    For this HoneyBaked Ham glaze copycat recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. Get the kind that is used for creme brulee from almost any kitchen supply store. They're usually pretty cheap. And don't worry—I didn't leave out an ingredient. No honey is necessary to re-create this flavorful glaze.

    Now, what's for dessert?

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 4.42 (votes: 12)
    P.F. Chang's Dan Dan Noodles

    Menu Description: "Scallions, garlic and chili peppers stir-fried with ground chicken nesting on hot egg noodles. Garnished with shredded cucumber and bean sprouts."

    To clone P.F. Chang's take on this traditional Chinese noodle dish you should use a wok, but I found that a large saucepan works well too. Saute a couple of chicken breasts ahead of time and give them a chance to cool so you can finely mince them up. Get out the cleaver, if you've got one, and chop away. Or just use a big chef's knife. You can prepare the chicken ahead of time and keep it covered in the fridge until you're ready to make the dish. Once you've got the chicken hacked up, you'll have tasty noodles on the table in less than ten minutes.

    Find more of my P.F. Chang's copycat recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 9)
    Cheesecake Factory Thai Lettuce Wraps

    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.

    Click here for more amazing Cheesecake Factory copycat recipes. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 4)
    P.F. Chang's Chang's Spare Ribs

    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.

    Find more of your favorite P.F. Chang's dishes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 4.93 (votes: 15)
    Tony Roma's Baked Potato Soup

    Menu Description: "A house specialty full of baked potatoes and topped with Cheddar cheese, bacon and green onions."

    The thick-and-creamy texture and rich taste of Tony Roma's best-selling baked potato soup is easily duplicated with a little flour, some half-and-half, and most notably, instant mashed potatoes. Give yourself an hour to bake the potatoes and around 30 minutes to prepare the soup. Garnish each serving with shredded cheese, crumbled bacon and green onions, and then humbly await your due praise.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 4.25 (votes: 8)
    Wendy's Hot Chili Seasoning

    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 who 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 really no need to tip any Wendy's employees, because now you can clone as much of Wendy's Hot Chili Seasoning as you want in your own kitchen with this Top Secret Recipe.

    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. 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 what the sauce needs.

    My Wendy's Hot Chili Seasoning recipe makes 5 ounces of sauce— just the right amount to fit nicely into a used hot sauce bottle—and costs just pennies to make. 

    Read more
  • 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.

    Read more
  • Score: 4.88 (votes: 17)
    Chili's Salsa

    This super simple Chili's salsa recipe can be made in a pinch with a can of diced tomatoes, some canned jalapeños, 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 Chili's salsa recipe heat level to suit your taste by tweaking the amount of canned jalapeños in the mix. 

    Now, what's for dinner? Check out some copycat entrees from your favorite restaurants here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 4.71 (votes: 7)
    Panda Express Mandarin (Bourbon) Chicken

    Here's a dish from a rapidly growing Chinese food chain that should satisfy anyone who loves the famous marinated bourbon chicken found in food courts across America. The sauce is the whole thing here, and it's quick to make right on your own stove-top. Just fire up the barbecue or indoor grill for the chicken and whip up a little white rice to serve on the side. Panda Express - now 370 restaurants strong - is the fastest-growing Asian food chain in the world. You'll find these tasty little quick-service food outlets in supermarkets, casinos, sports arenas, college campuses, and malls across the country passing out free samples for the asking. 

    Source: "Even More Top Secret Recipes" by Todd Wilbur.

    Read more
  • Score: 4.75 (votes: 4)
    P.F. Chang's Orange Peel Chicken

    Menu Description: "Tossed with orange peel and chili peppers for a spicy/citrus combination."

    Several of P.F. Chang's top-selling items are similar in preparation technique: bite-size pieces of meat are lightly breaded and wok-seared in oil, then doused with a secret sauce mixture. This P.F. Chang's copycat recipe is made the same way. The heat in the citrusy sauce comes from chili garlic sauce, which you'll find in the aisle with the Asian foods in your supermarket—the rest of the sauce ingredients are common stuff. The orange peel is julienned into thin strips before adding it to the dish. Since the flavor from the peel is so strong, we won't need to add it until the end. Cook up some white or brown rice to serve alongside this dish and get the chopsticks ready

    What else are you craving from P.F. Chang's? See if I hacked your favorite dish here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 4.71 (votes: 28)
    Cracker Barrel Hash Brown Casserole

    Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long."

    In the late sixties Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States.

    Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts. This casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices is served with many of the classic breakfast dishes at the restaurant. The recipe here is designed for a skillet that is also safe to put in the oven (so no plastic handles). If you don't have one of those, you can easily transfer the casserole to a baking dish after it is done cooking on the stove.

    Love Cracker Barrel? Check out my other clone recipes here.

    Source Top Secret Restaurant Recipes by Todd Wilbur.

     

    Read more
  • Score: 4.94 (votes: 18)
    DoubleTree Hotel Chocolate Chip Cookies

    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 cookies online.  But if you've got an insatiable chocolate chip cookie urge that can't wait for a package to be delivered, you'll want to try my DoubleTree Hotel Chocolate Chip cookie recipe below. Just be sure to get the cookies out of the oven when they are barely turning brown so that they are soft and chewy in the middle when cool. 

    Now that you're in the swing of things, try baking more famous cookies from my recipes here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Update 4/10/20: In April, Hilton Hotels released the actual recipe for the DoubleTree Hotels Signature Cookie for the first time. You can view that recipe and compare it to this clone recipe I created in 2002. I got pretty close!

    Read more
  • Score: 5.00 (votes: 2)
    KFC Buttermilk Biscuits

    In 1991 Kentucky Fried Chicken bigwigs decided to improve the image of America's third-largest fast-food chain. As a more health-conscious society began to affect sales of fried chicken, the company changed its name to KFC and introduced a lighter fare of skinless chicken.

    In the last forty years KFC has experienced extraordinary growth. Five years after first franchising the business, Colonel Harland Sanders had 400 outlets in the United States and Canada. Four years later there were more than 600 franchises, including one in England, the first overseas outlet. In 1964 John Y. Brown, Jr., a young Louisville lawyer, and Jack Massey, a Nashville financier, bought the Colonel's business for $2 million. Only seven years later, in 1971 Heublein, Inc., bought the KFC Corporation for $275 million. Then in 1986, for a whopping $840 million, PepsiCo added KFC to its conglomerate, which now includes Pizza Hut and Taco Bell. That means PepsiCo owns more fast food outlets than any other company including McDonald's.

    At each KFC restaurant, workers blend real buttermilk with a dry blend to create the well-known KFC buttermilk biscuits recipe that have made a popular menu item since their introduction in 1982. Pair these buttermilk biscuits with my KFC mac and cheese recipe and the famous KFC Original Recipe Chicken to complete your meal.

    Source: Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 4.95 (votes: 22)
    BJ's Restaurant and Brewhouse Parmesan Crusted Chicken Breast

    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.

    Read more
  • Score: 4.77 (votes: 22)
    El Pollo Loco Creamy Cilantro Dressing

    Sliced chicken breast, romaine lettuce, pico de gallo, tortilla strips, and cotija cheese make up El Pollo Loco's Caesar Salad, but it is the fantastic creamy cilantro dressing recipe that gets the raves. Simply combine the basic ingredients in my El Pollo Loco Creamy Cilantro Dressing recipe in a blender, and you'll soon have more than one cup of the delicious dressing cloned and ready to pour over any of your home salad creations.

    You can also make El Pollo Loco Flame Broiled Chicken, pinto beans, Spanish rice and more. Find my copycat recipes here

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

    Read more
  • Score: 4.44 (votes: 9)
    Panda Express Orange Flavored Chicken

    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.

    Read more
  • Score: 4.65 (votes: 26)
    Boston Market Meatloaf

    In the early 90's Boston Chicken was rockin' it. The home meal replacement chain's stock was soaring and the lines were filled with hungry customers waiting to sink their teeth into a serving of the chain's delicious rotisserie chicken. So successful was the chain with chicken, that the company quickly decided it was time to introduce other entree selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf. But offering the other entrees presented the company with a dilemma: what to do about the name. The bigwigs decided it was time to change the name to Boston Market, to reflect a wider menu. That meant replacing signs on hundreds of units and retooling the marketing campaigns. That name change, plus rapid expansion of the chain and growth of other similar home-style meal concepts sent the company into a tailspin. By 1988, Boston Market's goose was cooked, and the company filed for bankruptcy. Soon McDonald's stepped in to purchase the company, with the idea of closing many of the stores for good, and slapping Golden Arches on the rest. But that plan was scrapped when, after selling many of the under-performing Boston Markets, the chain began to fly once again.  Within a year of the acquisition Boston Market was profitable, and those meals with the home-cooked taste are still being served at over 700 Boston Market restaurants across the country.

    How about some of those famous Boston Market side-dishes to go with your copycat  meatloaf recipe? I've cloned all the best ones here.

    Source: Even More Top Secret Recipes by Todd Wilbur.
    Try my improved version in Top Secret Recipes Step-by-Step.

    Read more
  • Score: 4.41 (votes: 17)
    Waffle House Waffles

    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 the batter so that it can thicken a bit. That'll give you time to dust off the waffle iron and heat it up.

    How about some homemade Jimmy Dean Breakfast Sausage to go with those waffles? Check out my recipes for famous breakfast items here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 4.40 (votes: 5)
    Popeyes Famous Fried Chicken

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

    While making my Popeyes Fried Chicken recipe, I tested several spices and I found that the right blend of cayenne and white pepper bring the same heat as the original. Try my recipe below and see what you think. 

    You might also like to get your hands on my recipes for Popeyes Chicken Sandwich and Popeyes biscuits.

    Source: More Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 6)
    Texas Roadhouse Rolls

    I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow.

    Discovering the secret to making rolls at home that taste as good as Texas Roadhouse Rolls involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.

    Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.

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

    Read more
  • Score: 5.00 (votes: 14)
    Jimmy Dean Breakfast Sausage

    Before he became America's sausage king, Jimmy Dean was known for crooning the country hit "Big Bad John." That song came out in 1962 and sold more than 8 million copies. His singing success launched a television career on ABC with The Jimmy Dean Show, where Roy Clark, Patsy Cline, and Roger Miller got their big breaks. The TV exposure led to acting roles for Jimmy, as a regular on Daniel Boone, and in feature films, including his debut in the James Bond flick Diamonds are Forever. Realizing that steady income from an acting and singing career can be undependable, Jimmy invested his show-biz money in a hog farm. In 1968 the Jimmy Dean Meat Company developed the special recipe for sausage that has now become a household name. Today the company is part of the Sara Lee Corporation, and Jimmy retired as company spokesman in 2004.

    My Jimmy Dean breakfast sausage recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket—make it lean pork if you like—or grind some up yourself if you have a meat grinder.

    Check out more of my famous breakfast food clone recipes here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

    Read more
  • Score: 4.39 (votes: 31)
    Outback Steakhouse Honey Wheat Bushman Bread

    Along with your meal at this huge national steakhouse chain, comes a freshly baked loaf of dark, sweet bread, served on its own cutting board with soft whipped butter. One distinctive feature of the bread is its color. How does the bread get so dark? Even though my Outback Honey Wheat Bushman bread recipe includes molasses and cocoa, these ingredients alone will not give the bread its dark chocolate brown color. Commercially produced breads that are this dark—such as pumpernickel or dark bran muffins–often contain caramel color, an ingredient used to darken foods. Since your local supermarket will not likely have this mostly commercial ingredient, we'll create the brown coloring from a mixture of three easy-to-find food colorings—red, yellow and blue. If you decide to leave the color out, just add an additional 1 tablespoon of warm water to the recipe. If you have a bread machine, you can use it for kneading the bread (you'll find the order in which to add the ingredients to your machine in "Tidbits"). Then, to finish the bread, divide and roll the dough in cornmeal, and bake.

    Check out more of my copycat Outback Steakhouse recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 4.90 (votes: 39)
    Olive Garden Lemon Cream Cake

    Menu Description: "Delicate white cake and lemon cream filling with a vanilla crumb topping."

    To make this clone easy I've designed the recipe with white cake mix. I picked Betty Crocker brand, but any white cake mix you find will do. Just know that each brand (Duncan Hines, Pillsbury, etc.) requires slightly different measurements of additional ingredients (oil, eggs). Follow the directions on the box for mixing the batter, then pour it into 2 greased 9-inch cake pans and bake until done. The filling recipe is a no-brainer and the crumb topping is quick. When your Olive Garden lemon cream cake recipe is assembled, stick it in the fridge for a few hours, and soon you'll be ready to serve 12 slices of the hacked signature dessert.

    Now, what's for dinner?

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 4.83 (votes: 6)
    Long John Silver's Batter-Dipped Fish

    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.

    These days, it seems there are less and less Long John Silver restaurants. Good thing you can follow my Long John Silver's Batter-Dipped Fish recipe below and enjoy that same great flavor at home. 

    Make my McDonald's French Fries recipe for the classic fish 'n chips experience.

    Source: Top Secret Recipes by Todd Wilbur.

    Read more
  • 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.

    Read more
  • Score: 4.83 (votes: 12)
    Hooters Buffalo Chicken Wings

    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.

    Read more
  • Score: 4.88 (votes: 16)
    Cheesecake Factory Original Cheesecake

    Menu Description: "Our famous Original cheesecake recipe! Creamy and light, baked in a graham cracker crust. Our most popular cheesecake!"

    Oscar and Evelyn Overton's wholesale cheesecake company was successful quickly after it first started selling creamy cheesecakes like this clone to restaurant chains in the early 1970's. When some restaurants balked at the prices the company was charging for high-end desserts, Oscar and Evelyn's son David decided it was time to open his own restaurant, offering a wide variety of quality meal choices in huge portions, and, of course, the famous cheesecakes for dessert. Today the chain has over 87 stores across the country, and consistently ranks number one on the list of highest grossing single stores for a U.S. restaurant chain.

    Baking your cheesecakes in a water bath is part of the secret to producing beautiful cheesecakes at home with a texture similar to those sold in the restaurant. The water surrounds your cheesecake to keep it moist as it cooks, and the moisture helps prevent ugly cracking. You'll start the oven very hot for just a short time, then crank it down to finish. I also suggest lining your cheesecake pan with parchment paper to help get the thing out of the pan when it's done without a hassle.

    This recipe is so easy, even a 2-year old can make it. Check out the video

    More amazing Cheesecake Factory copycat recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 1)
    Benihana Japanese Onion Soup

    Menu Description: "It takes half a day to make this perfect combination of onion, celery, carrot and garlic."

    Before a skilled chef appears tableside to perform his culinary prestidigitation on the hot hibachi grill at Benihana, you're treated to a tasty bowl of chicken broth-based soup with fried onions, sliced mushrooms and green onions floating cheerfully on top. The restaurant menu claims this soup takes a half a day to make, but we can clone it in a fraction of that time using canned chicken broth (I use Swanson brand). This soup works great as a prelude to your favorite Asian dishes or other Benihana clones since it's so light and won't fill up anyone before the main course. I've included a simple technique here for making the breaded fried onions from scratch (for the most accurate clone), but you can skip that step by substituting French's canned French Fried Onions that are sold in most markets.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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

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

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

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

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 4.50 (votes: 2)
    P.F. Chang's Lemon Pepper Shrimp

    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.

    I've copied a ton of famous dishes from P.F. Chang's. See if I hacked your favorite here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 8)
    Red Lobster Parrot Bay Coconut Shrimp

    Menu Description: "Jumbo butterflied shrimp hand-dipped in batter flavored with Captain Morgan Parrot Bay Rum & coconut flakes. Served with pina colada dipping sauce."

    Fans of this dish say the best part is the pina colada dipping sauce. And it's true. That sauce is so good you could eat it with a spoon. But the coconut shrimp is pretty awesome too, just on its own. Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens the batter and adds a great coconut flavor (plus you can whip up a nice cocktail with it while you're cooking). Panko breadcrumbs—which give a nice crunch to the shrimp—can be found in the aisle of your market where all the Asian foods are parked. This secret recipe makes two times the size of a serving you get at the Lobster, so there should be enough for everyone. The real thing comes with salsa on the side in addition to the pina colada sauce, but you may not even want to include it.

    Find more of your favorite Red Lobster copycat recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
Never miss a secret
Subscribe to Todd Wilbur’s newsletter and be the first to know what’s free and what’s new!
I'm Todd Wilbur, Chronic Food Hacker

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

What's Hot