Red Robin Creamy Artichoke & Spinach Dip
Menu Description: "A creamy, cheesy blend of artichoke hearts, spinach, onions, Parmesan and a hint of bacon."
Just about every casual restaurant chain has its own version of artichoke and spinach dip, and it's usually one of the top most popular picks from the appetizer menu. Red Robin is no exception, and offers a version of the popular dip that is one of the best of the bunch. The basics of Red Robin's spinach artichoke dip are similar to other formulas, but they mix it up with a little bacon for a hint of smokiness. I like that. I also like that you can easily steam the artichoke hearts, spinach and onion used here in your microwave oven. Combine the tender veggies with the cheese and other ingredients in a saucepan until thick and creamy, then serve it up with your choice of tortilla chips, sliced pita bread, pita chips, bagel chips or crackers.
Try my Red Robin Creamy Artichoke & Spinach dip copycat recipe below, and click here to see if I've cloned more of your favorites from Red Robin.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
- 1 10-ounce box frozen chopped spinach, thawed and drained
- 1 cup artichoke hearts (frozen or canned), diced
YOU MAY ALSO LIKE
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 great Olive Garden breadstick hack 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 Olive Garden breadstick copycat recipe.
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.
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. The chain was so successful with chicken, the company quickly decided it was time to introduce other entrée selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf.
Offering the other entrées 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.
Use my Boston Market Meatloaf copycat recipe below to copy the flavor of that first non-chicken dish, a delicious barbecue sauce-covered ground sirloin meatloaf. You might also like to try my Boston Market side-dish recipes here.
Source: Even More Top Secret Recipes by Todd Wilbur.
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 my secret underground laboratory, I've created a better Auntie Anne's copycat recipe with a superior way to re-create the delicious mall treats at home. 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.
Menu Description: "Our appetizing cheese dip with seasoned beef. Served with warm tostada chips."
Take your chips for a dip in this chili queso that comes to your table in a small cast iron skillet along with a big bowl of tortilla chips. A popular recipe that's been circulating calls for combining Velveeta with Hormel no-bean chili. Sure, it's a good start, but there's more to Chili's spicy cheese dip than that. Try my Chili's Skillet Queso copycat recipe below that includes a few other key ingredients. After about 20 minutes you'll have a great taste alike dip for picnic, party, or game time.
Menu Description: "Fire-roasted chicken breast topped with mushrooms, prosciutto and our Florio Marsala wine sauce."
To create my Carrabba's Chicken Marsala recipe, 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 re-creating 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). If your grill has a lid, keep it open, so you can watch for nasty flare-ups.
This unique blend of five ripe ground chili peppers of varying intensity wakes up practically any dish, adding awesome flavor and perfect—but not overwhelming—heat. The peppers included in the blend range from sweet (bell) to hot (habanero). The sweet hits your tongue first, then the hot creeps in.
Hell Flakes does NOT contain salt, vinegar, MSG or other ingredients found in liquid hot sauces—you get just pure chili flavor!
Hell Flakes is made from 100% natural chili peppers, which are a thermogenic, anti-inflammatory food. Capsaicin in the peppers helps to supercharge your metabolism so that you burn calories even after you've finished eating, and the peppers have an anti-inflammatory effect on your body to help give you relief from aches and pains.
Hell Flakes takes crushed red pepper flakes to the next level with smaller flakes and better flavor. Hell Flakes comes in a long-lasting flip-top shaker bottle to distribute the micro-flakes perfectly over your food.
Our award-winning Hell Flakes were developed by food hacker Todd Wilbur, host of Top Secret Recipe on CMT-TV, and author of 12 Top Secret Recipes cookbooks.Buy up to 3 bottles to ship for one low price!
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 copycat recipe below and enjoy that same great flavor at home.
Make my Islands French Fries copycat recipe for the classic fish 'n chips experience.
Source: Top Secret Recipes by Todd Wilbur.
Dave Thomas, Wendy's late founder, started serving this chili in 1969, the year the first Wendy's opened its doors. Over the years, the recipe has changed a bit, but my Wendy's copycat chili recipe is a great version of the one served in the early 90s. Try topping it with some chopped onion and Cheddar cheese, just as you can request in the restaurant.
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.
The Southern-themed chain famous for its gift shops filled with made-in-America products and delicious homestyle food is also known to have a particularly good meatloaf. This dish ranks high in popularity, right up there with the Chicken ‘n Dumplins and the Hash Brown Casserole, so a good Cracker Barrel Meatloaf recipe is long overdue.
Making meatloaf is easy. What’s hard is making it taste like the meatloaf at Cracker Barrel which is tender and juicy, and flavored with onion, green pepper, and tomato. I sought to turn out a moist and tender loaf of meat, and one that’s not dry and tough, but my first attempts were much too dense. I wasn’t happy about that, but my dog was thrilled.
After playing around with the eggs-to-breadcrumbs-to-milk ratios and being careful to use gentle hands when combining everything and pressing it into the loaf pan, the final batch was a winner and I get to pass it along to you.
It's best to use a meatloaf pan here which has an insert that lets the fat drip to the bottom, away from the meat. A regular loaf pan will still work, but you’ll want to pour off the fat in the pan before slicing.
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 fried chicken that’s breaded just once and pressure fried.
As with my KFC Original Fried Chicken recipe, 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 KFC 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 my KFC Extra Crispy Fried Chicken recipe in Even More Top Secret Recipes, but recently applied some newly acquired secrets and tips to make this much-improved recipe of one of the most familiar fried chicken recipes in the world.
My improved KFC Extra Crispy Fried Chicken copycat recipe below 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).
Menu Description: "Freshly prepared alfredo or marinara sauce, served warm."
The soft breadsticks served at Olive Garden (here's my clone) taste awesome by themselves, but dunk them in one of these warm sauces and...fahgeddaboutit. You can use these clones as dipping sauces or pour them over the pasta of your choice to duplicate a variety of entree items available at the chain. Use the Alfredo sauce over Fettuccine and you get Fettuccine Alfredo. Pour the marinara sauce on Linguine and you've cloned Olive Garden's Linguine alla Marinara. Make up your own dishes adding sausage, chicken or whatever you have on hand for an endless variety of Italian grub.
Menu Description: "Made fresh to order, with ripe avocados and choice of tomatoes, jalapeños, cilantro, red onions and fresh lime juice. Enough to share."
This 160-unit casual Mexican chain makes a nice table side guacamole that you can easily duplicate for your amigos. This is the basic formula, but you can freely adjust it to suit the tastes of your crew. It's also easy to double it (or more) for a bigger fiesta, if that's the plan. My On The Border Guacamole Live! copycat recipe is much better when slightly chilled. So, put the avocados into the fridge for an hour or two before you open them up.
Menu Description: "Breaded chicken breast tossed in spicy wing sauce. Served with cool bleu cheese dressing."
My Chili's Boneless Buffalo Wings recipe re-creates the piquant flavor of traditional Buffalo chicken wings, but the bones and skin are left back in Buffalo. That's because these "wings" are actually nuggets sliced from chicken breast fillets, then breaded and fried, and smothered with the same type of spicy wing sauce used on traditional wings. If you like the flavor of Buffalo wings, but wish you could use a fork, your spicy dreams have come true. Serve up your copycat Chili's Boneless Buffalo Wings with some celery sticks and bleu cheese dressing on the side for dipping.
Menu Description: "Chicken breast tenderloins sauteed with bell peppers, roasted garlic and onions in a garlic cream sauce over angel hair."
This chicken scampi dish is a big favorite of Olive Garden regulars. Chicken tenderloins are lightly breaded and sautéed 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 my Olive Garden Chicken Scampi copycat recipe for the table in one large skillet, saving the remaining ingredients for another meal. If you're making all four servings at once, you need two skillets. If you can't find fresh chicken tenderloins (the tender part of the chicken breast), you can usually find bags of them in the freezer section.
Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
Exclusive signed copy. America's best copycat recipes! Save money and amaze your friends with all-new culinary carbon copies from the Clone Recipe King!
For more than 30 years, Todd Wilbur has been obsessed with reverse-engineering famous foods. Using every day ingredients to replicate signature restaurant dishes at home, Todd shares his delectable discoveries with readers everywhere.
Now, his super-sleuthing taste buds are back to work in the third installment of his mega-bestselling Top Secret Restaurant Recipes series, with 150 sensational new recipes that unlock the delicious formulas for re-creating your favorite dishes from America's most popular restaurant chains. Todd's top secret blueprints and simple step-by-step instructions guarantee great success for even novice cooks. And when preparing these amazing taste-alike dishes at home, you'll be paying up to 75 percent less than eating out!
Find out how to make your own home versions of: Pizza Hut Pan Pizza, T.G.I. Friday's Crispy Green Bean Fries, Buca di Beppo Chicken Limone, Serendipity 3 Frrrozen Hot Chocolate, P.F. Chang's Kung Pao Chicken, Max & Erma's Tortilla Soup, Cracker Barrel Double Chocolate Fudge Coca-Cola Cake, Olive Garden Breadsticks, Cheesecake Factory Fresh Banana Cream Cheesecake, Carrabba's Chicken Bryan, Famous Dave's Corn Muffins, Outback Steakhouse Chocolate Thunder from Down Under, T.G.I. Friday's Jack Daniel's Glazed Ribs, and much, much more...
Applebee's Apple Walnut Chicken Salad
Applebee's Chocolate Mousse Dessert Shooter
Applebee's Grilled Shrimp 'N Spinach Salad
Applebee's Key Lime Pie Dessert Shooter
Applebee's Red Apple Sangria
Applebee's Strawberry Cheesecake Dessert Shooter
Applebee's Tomato Basil Soup
Applebee's White Peach Sangria
Bahama Breeze Island Onion Rings
Bahama Breese West Indian Patties
BJ's Restaurant & Brewhouse Chili
BJ's Restaurant & Brewhouse Famous Pizookie
BJ's Restaurant & Brewhouse Parmesan Crusted Chicken Breast
BJ's Restaurant & Brewhouse White Cheddar Mashed Potatoes
Bonefish Grill Bang Bang Shrimp
Bonefish Grill Citrus Herb Vinaigrette
Bonefish Grill Saucy Shrimp
Buca di Beppo Garlic Bread and Garlic Bread with Mozzarella
Buca di Beppo Chicken Limone
Buffalo Wild Wings Asian Zing Sauce
Buffalo Wild Wings Parmesan Garlic Sauce
California Pizza Kitchen The Original BBQ Chicken Chopped Salad
California Pizza Kitchen Original Chopped Salad
Carrabba's Spicy Sausage Lentil Soup
Carrabba's Chicken Bryan
Cheeseburger in Paradise BBQ Jerk Ribs
Cheeseburger in Paradise Sweet Potato Chips
Cheeseburger in Paradise El Cubano Sandwich
Cheesecake Factory Famous Factory Meatloaf
Cheesecake Factory Miso Salmon
Cheesecake Factory Pineapple Pisco Sour
Cheesecake Factory Thai Lettuce Wraps
Cheesecake Factory Banana Cream Cheesecake
Cheesecake Factory Stefanie's Ultimate Red Velvet Cheesecake
Chili's Honey-Chipotle Chicken Crispers
Chili's Cajun Ribeye
Chili's Firecracker Tilapia
Chili's Quesadilla Explosion Salad
Chili's Nacho Burger
Chili's White Chocolate Molten Cake
Cracker Barrel Cole Slaw
Cracker Barrel Double Chocolate Fudge Coca-Cola Cake
Cracker Barrel Macaroni n' Cheese
Denny's Cherry Cherry Limeade
Denny's Pancake Puppies
Denny's Broccoli Cheese Soup
Famous Dave's Corn Muffins
Famous Dave's Smoked Salmon Spread
Famous Dave's Wilbur Beans
Fleming's Prime Steakhouse Wicked Cajun Barbecue Shrimp
Fleming's Prime Steakhouse Chipotle Cheddar Macaroni & Cheese
Fleming's Prime Steakhouse Fleming's Potatoes
Fuddruckers Hamburger Seasoning
Gordon Biersch Cran Blueberi Lemonade Cocktail
Gordon Biersch Garlic Fries
Gordon Biersch Raspberry Iced Tea Cocktail
Gordon Biersch Warm Apple Bread Pudding
Hard Rock Cafe Tupelo Style Chicken
Hard Rock Cafe Twisted Mac & Cheese
Hooter's Fried Pickles
Houston's House Vinaigrette
IHOP Banana Macadamia Nut Pancakes
IHOP Corn Cake Pancakes
IHOP Funnel Cakes
IHOP Shortcake Pancakes
Joe's Crab Shack Crab Nachos
Joe's Crab Shack Great Balls of Fire
Joes Crab Shack Spicy Boil
Joe's Crab Shack BBQ Crab
Joe's Stone Crab Garlic Creamed Spinach
Joe's Stone Crab Grilled Tomatoes
Joe's Stone Crab Jennie's Potatoes
Joe's Stone Crab Jumbo Lump Crab Cakes
Margaritaville Havanas and Bananas Cocktail
Margaritaville Incommunicado Cocktail
Margaritaville Volcano Nachos
Margaritaville Jerk Salmon
Mastro's Steakhouse Gorgonzola Macaroni & Cheese
Mastro's Steakhouse Steak Seasoning
Mastro's Steakhouse Warm Butter Cake
Max & Erma's Tortilla Soup
Mimi's Cafe Buttermilk Spice Muffins
Mimi's Cafe Carrot Raisin Nut Muffins
Mimi's Cafe Five-Way Grilled Cheese
Olive Garden Breadsticks
Olive Garden Dipping Sauces for Breadsticks
Olive Garden Chicken and Gnocchi Soup
Olive Garden Black Tie Mouse Cake
Olive Garden Mango Martini
Olive Garden Pomegranate Margarita Martini
Olive Garden Smoked Mozzarella Fonduta
Olive Garden Steak Gorgonzola Alfredo
On the Border Guacamole Live!
On the Border Mexican Mojito
On the Border Smoke Jalapeno Vinaigrette
Outback Steakhouse Bleu Cheese Chopped Salad
Outback Steakhouse Mashed Sweet Potatoes
Outback Steakhouse Outback Rack
Outback Steakhouse Three Cheese Au Gratin Potatoes
Outback Steakhouse Victoria "Crowned" Filet w/Horseradish Crumb Crust
Outback Steakhouse Chocolate Thunder from Down Under
P.F. Chang's Asian Pear Mojito
P.F. Chang's Chang's Key Lime Martini
P.F. Chang's Spicy Green Beans
P.F. Chang's Kung Pao Chicken
P.F. Chang's Chicken in Soothing Lettuce Wraps--Improved
P.F. Chang's Vegetarian Lettuce Wraps
Pizza Hut WingStreet Traditional Chicken Wings--Hot, Med, Mild
Pizza Hut Tuscani Creamy Chicken Alfredo Pasta
Pizza Hut Pan Pizza
Red Lobster Peach-Bourbon BBQ Scallops
Red Lobster Maple-Glazed Salmon & Shrimp
Red Robin Campfire Sauce
Red Robin Creamy Artichoke & Spinach Dip
Red Robin Red's Homemade Chili Chili
Red Robin The Royal Red Robin Hamburger
Romano's Lemon Passion
Roy's Hawaiian Martini
Roy's Classic Roasted Macadamia Nut Crusted Mahi Mahi
Roy's Melting Hot Chocolate Soufflé
Ruby Tuesday Apple Salad
Ruby Tuesday Queso Dip & Beef Queso Dip
Ruby Tuesday Thai Phoon Shrimp
Serendipity 3 Frrrozen Hot Chocolate
Simon Kitchen & Bar Wok-Seared Edamame
Spago Butternut Squash Soup
Spago Pumpkin Cheesecake
T.G.I. Friday's Candy Apple Martini
T.G.I. Friday's Crispy Green Bean Fries
T.G.I. Friday's Parmesan-Crusted Sicilian Quesadilla
T.G.I. Friday's Jack Daniel's Glaze
T.G.I. Friday's Sesame Jack Strips
T.G.I. Friday's Bruschetta Chicken Pasta
T.G.I. Friday's Dragonfire Chicken
T.G.I. Friday's Fried Mac & Cheese
T.G.I. Friday's Pomegranate Martini w/Candy Apple
T.G.I. Friday's Tuscan Portobello Melt
T.G.I. Friday's Tuscan Spinach Dip
Trader Vic's World-Famous Mai Tai
Traders Vic's Tom Ka Gai Soup
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.
Use my Cinnabon Cinnamon Rolls copycat recipe below to make delicious homemade Cinnabon, or try my improved recipe here, which I perfected with the help of Cinnabon HQ.
Source: More Top Secret Recipes by Todd Wilbur.
A comparison of several shrimp scampi recipes reveals a variety of subtle differences in the way each chef makes the classic Italian dish, but the underlying technique is almost always the same: create a sauce, add the shrimp, dump the pasta into the pan, toss, and serve. But if you want to make the fantastic Olive Garden shrimp scampi, you’ll need to follow some very specific secret steps.
Many other shrimp scampi recipes start with garlic and onions, but you’ll only need garlic for this version. You’ll also be adding tomato to the dish along with chopped asparagus spears to bring some color to the dish and set it apart from traditional scampi recipes. Other methods usually don’t call for cream in the sauce, but Olive Garden uses it in their version so you'll do the same in this hack, and you'll be glad you did. The cream thickens the sauce so that it better coats the shrimp and pasta.
My exclusive Olive Garden shrimp scampi recipe makes 2 large dinner-size portions but can be divided into 3 to 4 smaller lunch-size servings.
Find more of your favorite Olive Garden copycat recipes here.
Menu Description: "Lots of fresh ground beef and red kidney beans with a perfect blend of fresh Poblano & Chipotle peppers and plenty of seasoning. Topped with Cheddar cheese, diced red onions and tortilla strips. Not too hot, but enough flavor to know you ate it."
Ah yes, nothing like a hot bowl of homemade chili on a cool day. Red Robin serves hot, chunky chili topped with cheddar cheese, onions and crunchy tortilla strips that'll warm your soul. My Red Robin Red's homemade chili recipe below can be served up the same fashion, or you can use this chili as they do in the restaurant to top homemade nachos or an open-faced chili cheeseburger. If you're one of those who prefer a higher-octane, spicier chili, just use more canned chipotles, or add some of the delicious adobo sauce that's in the can with the chilies.
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.
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 my Bonefish Grill 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 are 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.
Menu Description: "Loaded with cheddar cheese and bacon. Served with sour cream and chives."
Perfume salesman Alan Stillman was a single guy in New York City in 1965, looking for a way to meet women who lived in his neighborhood. He figured out a way to get their attention: buy a broken-down beer joint in the area, jazz it up, and call it "The T.G.I.F." to attract the career crowd. Within a week, police had barricaded the area to control crowds flocking to Alan's new restaurant. The restaurant made $1 million in its first year—a lot of dough back then. Soon restaurateurs across the country were imitating the concept.
In 1974 T.G.I. Friday's invented an appetizer that would also be copied by many in the following years. Potato skins are still the most popular item on the T.G.I. Friday's menu, with nearly 4 million orders served every year. The recipe has the added benefit of providing you with leftover baked potato ready for mashing.
Menu Description: "This unique thinner crust has a ring of cheese baked into the edge so you get cheese in the very last bite of every slice."
Brothers Dan and Frank Carney have their dear old mom to thank for helping them to become founders of the world's largest pizza chain. It was in 1958 that a family friend approached the two brothers with the idea of opening a pizza parlor, and it was the brothers' mom who lent them the $600 it took to purchase some second-hand equipment and to rent a small building. There, in the Carneys' hometown of Wichita, Kansas, the first Pizza Hut opened its doors. By 1966, there were 145 Pizza Hut restaurants doing a booming business around the country with the help of the promotional musical jingle. "Putt-Putt to Pizza Hut." Today the chain is made up of more than 10,000 restaurants, delivery-carry out units, and kiosks in all 50 states and 82 foreign countries.
Introduced in 1995, the Stuffed Crust Pizza, which includes sticks of mozzarella string cheese loaded into the dough before baking, increased business at Pizza Hut by 37 percent. Because the outer crust is filled with cheese, the chain designed a special dough formula that does not rise as high as the original. It's best to prepare the dough of this Pizza Hut stuffed pizza crust copycat recipe a day before you plan to cook your pizza so that the dough can rest to develop crust with a chewy bite just like the original.
Chili's Chicken Enchilada soup happens to be one of the chain's 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.
This creamy green sauce is available at the salsa bar at each of the 389 El Pollo Loco outlets located throughout the western United States, and folks are going crazy over it. The problem is, you can only get it in small quantities at the restaurant, and once you taste a little there you're going to want a lot more of it at home. Use a food processor to mix this one up (everything but the cilantro and onion goes in there) and prepare for a delicious, spicy concoction that you can pour over your favorite homemade Mexican-style dishes, from taco salads to fajitas. Big props go out to Pancho Ochoa, who opened his first roadside chicken stand in Guasave, Mexico in 1975. Today Pancho's El Pollo Loco is the number one quick-service, flame-broiled chicken chain in America.
Source: Top Secret Recipes Unlocked by Todd Wilbur.
Just like the pro chefs use. A secret blend of herbs and spices that will make your homemade steaks taste like they came from a famous steakhouse chain. All-natural. Contains no MSG or preservatives. Great for anyone who likes a truly amazing steak.
Top Secret Steak Rub is created by Food Hacker Todd Wilbur who has spent the last 30 years reverse-engineering popular menu items at the most-loved restaurant chains across America. By identifying the herbs, spices and other ingredients that make great restaurant food taste so good, Todd created this custom Top Secret Steak Rub to help you make restaurant-style steaks at home. All it takes is just a few shakes. Then cook the steaks your favorite way. Our Top Secret Steak Rub is also great on hamburger patties, vegetables, French fries, and popcorn!
Buy up to 5 bottles to ship for one low price!
7-ounce bottle. Money back guarantee. Kosher certified. Gluten-free.
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. Use my El Pollo Loco Creamy Cilantro Dressing recipe below and simply combine the ingredients in a blender. You'll soon have more than one cup of the delicious dressing cloned and ready to pour over any of your home salad creations.
Source: Top Secret Recipes Unlocked by Todd Wilbur.
Panera Bread's Baked Spinach and Artichoke Egg Souffle reminds me of a breakfast Hot Pocket, if a Hot Pocket tasted really good. With eggs, cheese, spinach, and artichoke hearts baked into a buttery crust, this super-cool presentation will earn you big bonus points from your crew in the a.m.
And the best part about my Panera Bread spinach souffle copycat recipe is you won't stress out over making the dough from scratch since you use premade Pillsbury Crescent Dough that comes in a tube. Just be sure when you unroll the dough that you don't separate it into triangles. Instead, pinch the dough together along the diagonal perforations to make four squares. After the dough is rolled out, line four buttered ramekins with each square, fill each ramekin with the secret egg mixture, and bake.
Find more of your favorite recipes from Panera Bread here.
Source: Top Secret Recipes Unlocked by Todd Wilbur.
Menu Description: "Chunks of Fresh Avocado, Sun-Dried Tomato, Red Onion and Cilantro Deep Fried in a Crisp Chinese Wrapper."
In 1995, Forbes Magazine named The Cheesecake Factory in its list of the 200 best small companies in America. At more than 90 stores now, The Cheesecake Factory plans to continue growing at a rate of about 11 new restaurants per year, and still does not franchise.
The avocado egg rolls are one of the most popular appetizers on the menu at the Cheesecake Factory, and it's not hard to see why. The combination of avocado, sun-dried tomatoes, and the cilantro-tamarind sauce makes this one of the tastiest appetizers I've had at any restaurant chain.
The trickiest part of my Cheesecake Factory avocado egg rolls recipe might be finding the tamarind pulp at your market. It's a brown, sticky pulp that looks like puréed prunes, and can be found in the spice section or near the ethnic foods—or try a Middle Eastern market. The pulp sometimes contains the large seeds of the fruit, so be sure to remove them before measuring. If you can't find the tamarind paste, you can get by substituting smashed raisins or prunes.
My 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 heat level to suit your taste by tweaking the amount of canned jalapeños in the mix.
My Tommy's World Famous Hamburger recipe may be for the whole hamburger, but anybody who knows about Tommy's goes there because they love the chili that's on the burger—and that's the part of this burger they seek. Turns out it's an old chili con carne recipe created back in 1946 by Tommy's founder, Tommy Koulax, for his first hamburger stand on the corner of Beverly and Rampart Boulevards in Los Angeles.
By adding the right combination of water and flour and broth and spices to the meat, we can create a thick, tomato-less chili sauce worthy of the gajillions of southern California college students that make late-night Tommy's runs a four-year habit. And if you don't live near one of the two dozen Tommy's outlets, you can still get a gallon of Tommy's famous chili shipped to you. But I hope you really like the stuff, because you'll shell out around 70 bucks for the dry ice packaging and overnight shipping. And don't expect to see the ingredients on the label (drat!) since the chili comes packed in a gallon-size mustard jug.
The packet of Taco Bell spices you buy in grocery stores makes delicious spicy beef for tacos, but don't expect it to taste exactly the same as the beef at the giant Mexican food chain. For a better clone, use my Taco Bell Soft Taco recipe below. Once the meat is prepped, it's simple to build soft tacos the Taco Bell way using these steps. If you want crispy tacos, replace the soft flour tortillas with crunchy corn shells.
It may not be listed on the menu, but this is Applebee's most ladled soup each and every day. Just be sure you have some oven-safe soup bowls on hand before you jump into my Applebee's Baked French Onion Soup recipe, since you're going to pop the dish under the broiler to brown and melt the cheese on top. Under the gooey melted provolone of the original version you get from Applebee's is a unique round crouton that's made from bread that looks like a hamburger bun. So that's what we'll use for our clone.
El Pollo Loco, or "The Crazy Chicken," has been growing like mad since it crossed over the border into the United States from Mexico. Francisco Ochoa unknowingly started a food phenomenon internacional in 1975 when he took a family recipe for chicken marinade and opened a small roadside restaurante in Gusave, Mexico. He soon had 90 stores in 20 cities throughout Mexico. The first El Pollo Loco in the United States opened in Los Angeles in December 1980 and was an immediate success. It was only three years later that Ochoa got the attention of bigwigs at Dennys, Inc., who offered him $11.3 million for his U.S. operations. Ochoa took the deal, and El Pollo Loco grew from 17 to more than 200 outlets over the following decade.
Source: More Top Secret Recipes by Todd Wilbur.
Reviewers of Wendy’s tasty seasoned potatoes point out that the skin-on slices stay crispy even when cool. That tells us the breading is most likely made with a non-wheat flour blend, an assumption confirmed by the website ingredients list for the potatoes where nary a gram of wheat flour is included. Yep, these seasoned potatoes are gluten-free.
Wendy’s uses a blend of food starches plus rice flour for the breading on their version, but my tests confirmed that cornstarch is all you’ll need for a great clone of Wendy's seasoned potatoes. The secret process starts by coating the potato slices with the dry breading mix, which contains salt. The salt in the blend will draw water out of the potatoes, magically transforming the dry breading into a wet batter in about 20 minutes.
When all the breading is wet, the potatoes go into the oil for partial frying. After resting a bit, they get dropped in again until golden brown and crispy. And, thanks to the cornstarch, these potatoes will stay crispy, even when they’re completely cool. Pretty cool right? Give my Wendy's seasoned potatoes copycat recipe a try.
This recipe was our #3 most popular in 2022. Check out the other four most unlocked recipes for the year: Rao's Traditional Meatballs (#1), Chipotle Pollo Asado (#2), Cheesecake Factory Spicy Cashew Chicken (#4), McDonald's Chicken McNuggets (#5).
I got lucky on the day I picked up a box of chow mein from this huge Chinese chain because they had just run out. This meant that I could watch from the sidelines as they whipped up a fresh batch in a giant wok over a high flame in the completely visible kitchen, and I was able to take plenty of mental notes. The whole dish took just a few minutes for the enthusiastic chef to prepare, and before I knew it I was out the door with a huge box of hot chow mein ready for hacking.
Just like the real Panda Express Chow Mein, the beauty in this re-creation is its simplicity. There are only seven ingredients, and the prep work is low-impact. I used dry chow mein noodles (also called Chinese stir fry noodles) which are easy to find and cheap, and dark soy sauce to get that great caramel color. And if you don’t have a wok for this, a large skillet with sloped sides for tossing will work just fine.
This recipe was our #1 most popular in 2021. Check out the other four most unlocked recipes for the year: Qdoba 3-Cheese Queso (#2), Panda Express Fried Rice (#3), Outback Baked Potato Soup (#4), Chipotle Carne Asada (#5).
You might also like my #1 recipe of 2020, Rao's Homemade Marinara Sauce.
Popeyes offers two sides with rice: the ultra-popular Red Beans and Rice, which I previously cloned here, and this rice made Cajun-style with ground beef and spices.
The real recipe at the chain most likely includes chicken gizzard, but that ingredient is not always easy to find outside of buying a whole uncooked chicken that includes a bag of giblets tucked inside. So I set out to design my Popeyes Cajun Rice copycat recipe without that ingredient, and the results were great.
The secret to the fabulous taste, after all, is not found in the gizzard, but in the flavors contributed by the “holy trinity” of green pepper, onion, and celery salt; accentuated by the ground thyme and oregano.
If you’re making rice tonight, bump it up to something special with just a little extra work for delicious results.
Can't get enough Popeyes? Find all of my recipes here.
A recipe for Portuguese sweet bread inspired the soft rolls that became a big hit at Robert Tiara's Bakery & Restaurant in Honolulu, Hawaii in the 1950s. It wasn’t long before Robert changed the name of his thriving business to King’s Hawaiian, and in 1977 the company opened its first bakery on the mainland, in Torrance, California, to make the now-famous island sweet rolls sold in stores across the U.S.
King’s Hawaiian Rolls are similar to Texas Roadhouse Rolls in that they are both pillowy, sweet white rolls, so it made sense to dig out my Texas Roadhouse Rolls clone recipe and use it as a starting point. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color. And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original King's Hawaiian Rolls, but with clean ingredients, and without the dough conditioners found in the packaged rolls.
Use my King's Hawaiian Sweet Rolls copycat recipe for sandwiches, sliders, or simply warmed up and slathered with soft European butter.
This recipe was our #3 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).
Menu Description: “Creamy potato soup topped with melted cheese, bacon, and green onions.”
It’s not called baked potato soup because the potatoes in it are baked. It’s called baked potato soup because it’s topped with shredded cheese, bacon, and green onion, and it tastes like a loaded baked potato. Other hacky hacks for this recipe miss that point and add over an hour to the preparation process by preheating an oven and baking the potatoes, all while hungry stomachs are growling on the sidelines. My version skips that part by adding the raw potatoes directly into the pot with the other ingredients, where they cook in 20 minutes, and the soup is ready to eat in less time than other recipes take just to get the potatoes done.
Also, other clones add way too much flour to thicken the soup—¾ cup! Sure, flour is good at thickening, but it doesn’t add any flavor, so I found a better way. For my Outback Baked Potato Soup copycat recipe, I ended up using just a little flour to make the roux, then later thickening the soup mostly with dehydrated potato flakes, which are used to make quick mashed potatoes. The flakes not only do a great job of thickening the soup, but they also add more delicious potato flavor to the pot, just like the original soup.
Top your finished soup with shredded cheese, crumbled bacon, and green onion, and every spoonful will taste like a fully decked-out baked potato.
This recipe was our #4 most popular in 2021. Check out the other four most unlocked recipes for the year: Panda Express Chow Mein (#1), Qdoba 3-Cheese Queso (#2), Panda Express Fried Rice (#3), Chipotle Carne Asada (#5).
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 my 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 Panera Bread Cream of Chicken and Wild Rice Soup copycat recipe you’ll find.
Click here for more of my Panera Bread copycat recipes.
Samuel Bath Thomas immigrated from England to New York City and opened his first bakery there in 1880. That is where Thomas created skillet bread that would one day become the famous muffins known for their craggy texture when split in half. This hack for Thomas’ English Muffins uses a special kneading process to give the muffins the "nooks and crannies" they are famous for, making craters in the finished bread to better hold on to melted butter and jam.
I have seen several recipes that claim to re-create these muffins, but none produce the large air pockets that a proper Thomas' English Muffin recipe requires, in addition to great flavor and a perfectly cooked interior. To ensure proper nooks and crannies and muffins that are cooked all the way through, I've included some important steps.
The dough you'll make here is like a ciabatta dough in that it is very wet. So rather than kneading the dough, you stretch and fold it over several times on a well-oiled surface. Then, when the portioned-out dough has proofed on baking sheets for another 1½ to 2 hours, you par-bake the muffins.
After baking, the muffins are cooked on a griddle or in a pan until dark brown on both sides, then they must cool. This is the hardest part. The muffins will be too soft to open for at least four hours, and now you have to fight off the temptation to eat one. It’s hard, I know. The muffins smell great and you’ve waited all this time, but resist for now and your patience will be rewarded.
When the muffins have had their rest, split them with a fork and toast them as you would any English muffin.
Check out all my top secret recipes for famous bread here.
KFC's Chicken Pot Pie is a classic. It's packed with lots of shredded white and dark meat chicken, potatoes, peas, and carrots; all of it swimming in a delicious creamy gravy and topped with a tantalizing flakey crust. It seems more like homemade food than fast food. And now it can be made at home better than ever before with this improved hack of my original recipe (found here). The crust now has a better flavor (more butter!), and the gravy tastes closer to the original with the addition of more spices.
You can make my KFC Chicken Pot Pie copycat recipe using ramekins or small oven-safe baking dishes, or get some recyclable aluminum pot pie pans you can find in many supermarkets. Those pans are the perfect size for four single servings, and they make cleanup easy after the feast.
If you like McDonald's Big Mac Sauce, you'll love Todd Wilbur's McDonald's-inspired special burger sauce.
Created by food hacker Todd Wilbur, host of Top Secret Recipe and best-selling author of 12 Top Secret Recipes cookbooks, this sauce is inspired by the special Big Mac sauce McDonald's uses on their world-famous hamburgers.
Use our Top Secret Burger Sauce on your own burgers, sandwiches and wraps.
Buy up to 4 bottles to ship for one low price!
10-ounce bottle. Money-back guarantee.
Ingredients: Soybean oil, cucumbers, sugar, water, white distilled vinegar, eggs, salt, mustard seed, corn syrup, onions, natural flavors, spices, Xanthan gum, garlic, turmeric, lemon juice, pimento, soy protein, preservatives, paprika, citric acid, annatto, Autolyzed yeast, sunflower oil.
Nutritional facts: Serving size 1 tbsp. Servings per container 20. Amount per serving: Calories 70, Total Fat 7g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 5mg, Sodium 125mg, Total Carbohydrate 2g, Dietary fiber 0g, Sugars 1g, Protein 0g.
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.
Combine eight common ingredients in the comfort of your home with my LongHorn Steakhouse Prairie Dust copycat recipe, and you'll 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.
Try my LongHorn Steakhouse Firecracker Chicken Wraps copycat recipe here.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Menu Description: "Grilled beef medallions drizzled with balsamic glaze, served over fettuccine tossed with spinach and gorgonzola-alfredo sauce."
This menu item builds on Olive Garden's great Alfredo sauce recipe with the addition of Gorgonzola cheese. The tangy cheese sauce works well with the sweet-and-sour balsamic reduction drizzled over the beef medallions.
You'll want to track down three 6-ounce sirloin steaks or whatever cut you prefer and slice each of them into four 1 1/2-ounce fillets. Get pounding with a kitchen mallet and make those steaks about 1/2-inch thick, and they will grill up to the same size as the medallions on the original dish. Between the pounding and the meat tenderizer in the beef seasoning, you will turn even the cheapest cut of beef into a tender morsel. Build your dish as described below, and you will have re-created the taste and presentation of the original rich, tasty, fulfilling dish.
There a are few decent bottled salad dressings out there, but there's nothing on the shelf that compares in taste to this homemade version of the house salad dressing from Bonefish Grill. Not only that, it's a heck of a lot cheaper to make your own vinaigrette from scratch. And check out the easy steps in my Bonefish Grill Citrus Herb Vinaigrette recipe: Mix everything together in a bowl, microwave for 1 minute, whisk to emulsify, then chill. If you're a salad lover, this is the clone for you.
You might also like my recipe for Bonefish Grill Bang Bang Shrimp.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Joseph Weiss was living in New York with his wife and son when his doctor told him he would need a change of climate to help his asthma. He journeyed to Miami, Florida in 1913 and discovered he was able to breathe again. He quickly moved his family down South and opened his first restaurant, a little lunch counter.
Joe's restaurant business exploded in 1921 when he discovered how to cook and serve the stone crabs caught off the coast. Joe boiled the meaty claws and served them chilled with a secret mustard dipping sauce. Today only one pincer is removed from each stone crab, then the crab is tossed back into the ocean where it will regenerate the missing claw in about 2 years. The stone crabs, in addition to several other signature items, made Joe's a Miami hotspot, and these days Joe's restaurants can be found in Chicago and Las Vegas.
Here is my take on Joe's amazing giant crab cakes, which are made from lump crab meat. You can use my Joe's Stone Crab jumbo lump crab cakes recipe below and serve as them an appetizer or entrée like they do at the restaurant. Of course, you can't clone a Joe's crab dish without cloning the secret mustard sauce, so that recipe is here too.
For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original copycat recipes for you to use at home. Welcome to my lab.