THE MOST TRUSTED COPYCAT RECIPES
THE MOST TRUSTED COPYCAT RECIPES
T.G.I. Friday's Spicy Cajun Chicken Pasta copycat recipe by Todd Wilbur

T.G.I. Friday's Spicy Cajun Chicken Pasta

Score: 5.00 (votes: 2)
Reviews: 2
  • $0.79
Qty:  

Menu Description: "Fettuccine tossed with sauteed chicken, mushrooms, onions and red and green peppers in Friday's own spicy, tomato Creole sauce." 

This dish is a bit like jambalaya except the rice has been replaced with pasta.

Use a large pan for this recipe, and note that for the chicken stock or broth, you can also use a chicken bouillon cube dissolved in boiling water. This recipe makes two large restaurant-size portions, but could easily serve a family of four.

Try my improved version of the classic Spicy Cajun Chicken Pasta here, which now includes extra-large shrimp and a better spicy alfredo sauce.  

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • 4 tablespoons (1/2 stick) butter
  • 1 green bell pepper, sliced (1 cup)
  • ...
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Reviews
Susan Jones
Mar 24, 2013, 22:00
This is a super recipe. It is my family's favorite supper. We have used both fresh and canned tomatoes...both are yummy!
karen
Mar 21, 2013, 22:00
This dish was really great, it had tons of flavor and felt so healthy VS the pastas with heavy cream sauces. This was loaded with vegetables and juicy bites of chicken. It's a winner!

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  • Score: 5.00 (votes: 1)
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  • Score: 5.00 (votes: 6)
    T.G.I. Friday's Cajun Shrimp and Chicken Pasta

    Menu Description: “Sauteed chicken, shrimp, red bell peppers in a spicy Cajun Alfredo sauce, Parmesan-Romano and fettuccine. Served with a warm garlic breadstick.”  

    In 1997, I published a clone recipe for T.G.I Friday’s Spicy Cajun Chicken Pasta because it was one of the chain’s most popular dishes at the time. But as the years pass and menus get tweaked, old food favorites are decommissioned to make way for fresh, new ideas. Sometimes the new dishes are twists on old favorites, as is this improved version of the classic Spicy Cajun Chicken Pasta, which now includes extra-large shrimp and a better spicy Alfredo sauce.  

    My new T.G.I. Friday's Cajun Shrimp and Chicken Pasta copycat recipe starts with a quick brine for moist, flavorful chicken. Prep the chicken and creamy sauce in one pan; the shrimp, bell pepper, and garlic in another.

    When you’re ready to serve the dish, toss the sauce with the pasta, then plate it and top it with minced parsley, and you've got a perfect restaurant-style hack.

    There's a lot more T.G.I. Friday's clone recipes over here

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  • Score: 5.00 (votes: 5)
    Rao's Homemade Marinara Sauce

    Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.

    If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the sauce for yourself using my easy Rao's Homemade Marinara Sauce copycat recipe.

    The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.

    After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.

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

    Check out this list of our most popular recipes of all-time.

    You might also like my recipes for Rao's Bolognese sauce and Rao's Meatballs here.

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  • Score: 4.67 (votes: 6)
    Panda Express Chow Mein

    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).

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  • Score: 5.00 (votes: 2)
    Wendy's Seasoned Potatoes

    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).

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  • Score: 5.00 (votes: 6)
    Olive Garden Lasagna Classico

    Crafting an Olive Garden’s signature Lasagna Classico recipe became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original.

    I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in every slice.

    This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version.

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

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  • Score: 5.00 (votes: 9)
    Texas Roadhouse Rolls & Cinnamon Butter

    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).

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  • Score: 5.00 (votes: 4)
    Pei Wei Wei Better Orange Chicken

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

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

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

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

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  • Score: 5.00 (votes: 2)
    Maggiano's Famous Rigatoni "D"

    “D” was chef David Di Gregorio’s nickname at the first Maggiano’s, which opened in Chicago, Illinois in 1991, and he’s the guy who developed the best-selling pasta dish on the menu. 

    Maggiano’s Famous Rigatoni “D” is a genuinely great dish that anyone can copy if they use the exclusive top secret techniques revealed here. After many trials and several errors, I finally replicated the amazing creamy marsala sauce by reducing two full bottles of inexpensive marsala wine down to just one-half cup of intensely flavored liquid. The alcohol cooks out, the mushrooms contribute their savory umami goodness, and after about an hour-and-a-half you have the perfect flavoring solution for your cream sauce.     

    The other mushrooms in the dish are served unsliced, so make sure they’re small enough to eat in one bite. Sometimes it’s tough to find 40 small mushrooms, so feel free to use your choice of white (button) or brown (cremini) mushrooms for this recipe. They are the same mushroom species with only minor differences (white mushrooms are a cultivated mutation of the brown ones), so either will work. But, if you have a choice, go with creminis since they tend to have a slightly deeper flavor.

    Try my Maggiano's Rigatoni "D" copycat recipe today, and complete the meal with my Maggiano's Vera's Lemon Cookies recipe here.

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  • Score: 4.50 (votes: 2)
    Rao's Traditional Meatballs

    Tweaking a classic recipe with a few special prep tricks leaked to me by a server was the key to developing this spot-on hack for the famous meatballs from the iconic 125-year-old Italian dining room. With just two locations in the U.S. (Los Angeles and New York), sinking your fork into a fresh meatball at the restaurant requires quite a trip for most people, but my Rao's Traditional Meatballs recipe, refined through multiple batches, will make you a meatball master in your own kitchen, producing ten 5½-ounce meatballs that look and taste like the real thing.

    Fortunately, I could squeeze in a reservation at the Las Vegas Rao’s location a few weeks before it closed its doors forever at Caesar’s Palace in late November 2021. While there, I made sure to ask my server for any information about the recipe, and was informed about the secret two-step process described in this hack to create giant meatballs that are cooked through, but so moist that they practically crumble when cut with a fork.

    Rao’s has shared a meatball recipe in the past, but don’t be fooled. That recipe produces decent meatballs, but they are not the same as what’s served in the restaurant. If you want to make meatballs that taste like the classic original, use my Rao's meatballs recipe below.

    And when they're done, top the meatballs with your favorite marinara or use my hack here to re-create Rao’s famous sauce.

    This recipe was our #1 most popular in 2022. Check out the other four most unlocked recipes for the year: Chipotle Pollo Asado (#2), Wendy's Seasoned Potatoes (#3), Cheesecake Factory Spicy Cashew Chicken (#4), McDonald's Chicken McNuggets (#5).

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    Sweet Baby Ray's Honey Barbecue Sauce

    Brothers Dave and Larry Raymond came up with a top secret recipe for barbecue sauce that was so good they entered it in Chicago’s Rib Fest barbecue competition in the late ‘80s. The fourth time they entered, in 1985, they took home the 2nd place trophy. By the following year, they were selling bottles of their now-famous sauce in stores, and the brand became a huge success.

    The brothers sold their $30-million-a-year sauce business in 2005, and the brand kept growing. By 2008, Sweet Baby Ray’s was America's #2 best-selling barbecue sauce.

    Now, with my Sweet Baby Ray's Honey Barbecue Sauce copycat recipe, you can make 2 cups of a taste-alike sauce with mostly common ingredients plus pineapple juice, celery salt, and tamarind paste to help nail down the familiar award-winning taste.

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  • Score: 5.00 (votes: 2)
    Olive Garden Five Cheese Ziti al Forno

    Menu Description: “A baked blend of Italian cheeses, pasta, and our signature five-cheese marinara.”

    Creating my Olive Garden’s famous baked ziti copycat recipe would not be possible without a perfect clone of the chain’s popular five-cheese marinara sauce. I started with my previous recipe of the plain marinara for Olive Garden’s Chicken Parmigiana and enhanced it with the addition of five kinds of Italian cheese and heavy cream.  

    Determining which five types of cheese are in a prepared sauce is tough without some insider assistance, so before cooking I focused my efforts on convincing a server to ask the chef for the list…and I got it! The blend of cheese used here in the sauce comes straight from the kitchen of my local Olive Garden. When you taste it, you’ll know the intel was legit.

    After the sauce is added to the pasta it’s topped with a cheese-and-breadcrumb mix called “ziti topping,” then it’s browned under a salamander (for the restaurant version) or a broiler (for your version). The result is a beautiful dish with great sauce and a cheesy topping that should satisfy even the pickiest baked ziti fanatics.

    I've cloned a ton of dishes from Olive Garden. See if I hacked your favorite here.

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  • Score: 5.00 (votes: 2)
    Cracker Barrel Meatloaf

    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 copycat 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. 

    Satisfy your Cracker Barrel cravings with more of my copycat recipes here.

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  • Score: 5.00 (votes: 8)
    P.F. Chang's Chang's Spicy Chicken (General Chu's)

    Menu Description: "Lightly-dusted, stir-fried in a sweet Szechwan sauce." (Our version of General Chu's.)

    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 sauté 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 my P.F. Chang's spicy chicken 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.

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  • Score: 5.00 (votes: 1)
    Panda Express Fried Rice

    A popular staple of any Chinese chain is fried rice, so it better be good, and the version served at Panda Express most certainly is. Here's my easy Panda Express Fried Rice recipe for when you need a stress-free, low-cost side for your entrées. But I do suggest that you cook the white rice several hours or even a day or two before you plan to make the finished dish. I found that the cooked rice called for in this recipe works best when it's cold. 

    As for a shortcut, bagged frozen peas and carrots will save you from the hassle of petite-dicing carrots since the carrots in those bags are the perfect size to produce an identical clone. And they're already cooked. 

    This recipe was our #3 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), Outback Baked Potato Soup (#4), Chipotle Carne Asada (#5).

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  • Score: 5.00 (votes: 6)
    Olive Garden Braised Beef Bolognese

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

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

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

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

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

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

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  • Not rated yet
    Panda Express Firecracker Chicken Breast

    It’s not always on the menu at the huge Chinese take-out chain, but when this spicy special offering makes a limited-time-only appearance, I’m there. When it’s not on the menu, no problem, you can use my Panda Express Firecracker Chicken copycat recipe and make it at home in no time. 

    This dish owes its great flavor to black bean paste, which is full of umami savoriness, just like soy sauce, so it enhances the taste of everything around it. You'll have a good laugh when you notice most recipes attempt to hack this dish with canned black beans. That's ridiculous, since black bean paste is a traditional Asian flavoring ingredient made with fermented soybeans, not with black beans like the kind you get in your burrito at Chipotle.

    Plan ahead to brine your chicken breast for a couple of hours so that it's moist and flavorful. This is an important step for a spot-on hack.

    Find more of my Panda Express copycat recipes here

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  • Score: 5.00 (votes: 3)
    Qdoba 3-Cheese Queso

    There are many acceptable ways to formulate good queso, but to make this specific queso the Qdoba way, the ingredients must be correct – and most copycat recipes seem to get it wrong. A few recipes get one of the peppers and two of the cheeses right, but pretty much every recipe out there is a bit of a mess that I will now save you from.

    Quesos can be made with a variety of cheeses that include queso fresco, asadero, and Muenster, but this particular queso includes a cheese you probably didn’t expect: Swiss. That cheese is slow to melt, so we’ll shred it first, along with the Jack. And you won't need to gum up the queso with flour or cornstarch by making a roux because the white American cheese in the mix contains either sodium citrate or sodium phosphate—additives that help the cheese melt smoothly and stay that way. 

    Authors of recipes that call for tomatoes in this dish haven’t looked closely. Those are red bell peppers and they are roasted, peeled, and seeded along with the poblano and jalapeños before they are diced and added to the cheese sauce. The sauce cooks on low heat, never bubbling, so that it stays smooth and creamy.

    When done, your queso might seem thin in the pan, but it will thicken as it cools to a perfect consistency for dipping tortilla chips, or as a topping for tacos and burrito bowls.

    My Qdoba 3-cheese queso copycat recipe was our #2 most popular in 2021. Check out the other four most unlocked recipes for the year: Panda Express Chow Mein (#1), Panda Express Fried Rice (#3), Outback Baked Potato Soup (#4), Chipotle Carne Asada (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 5)
    Maggiano's Beef Tenderloin Medallions

    For many years this entrée has been a top menu choice at Maggiano's, the 54-unit Italian chain from Brinker, the same company that operates Chili’s Grill & Bar. The $30 restaurant dish consists of three 2½-ounce tenderloin steaks, swimming in a fantastic balsamic cream sauce with sliced portabello mushrooms—but a home version is only six easy steps away, and it won't hit you in the wallet as hard as the pricey original.

    Cracking this dish required a perfect hack of the balsamic cream sauce, and that came quickly after obtaining some very reliable information from my incredibly helpful server/informant at a Las Vegas Maggiano’s. Let’s call him Skippy.

    According to Skippy, the balsamic cream sauce is as simple as mixing a sweet balsamic glaze with the chain’s creamy Alfredo sauce. So, I first got a sample of Maggiano’s Alfredo sauce and figured out how to replicate it. Once that was done, I measured increments of balsamic glaze into the Alfredo sauce until the color and flavor matched the original. The rest of the recipe was easy.

    My recipe will make two servings and includes preparation for the tenderloins and sauce. If you’d like to complete the dish the way it’s served at the restaurant (as in the photo), add some garlic mashed potatoes on the side, using my hack for Olive Garden Garlic Mashed Potatoes.   

    Try my Maggiano's Beef Tenderloin Medallions copycat recipe below, find more of my Maggiano's copycat recipes here.

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  • Score: 5.00 (votes: 5)
    Chipotle Pollo Asado

    In 2022, for the first time in its 29-year history, Chipotle debuted a new style of grilled chicken, and it became an instant hit. At least it was at the Chipotle near me, where the Pollo Asado was ordered more than any other protein, according to servers there. But the new flavor is for a limited-time-only, and when it’s gone, my exclusive Chipotle Pollo Asado recipe may be the only way to satisfy your deep desire.

    It appears that Chipotle’s new chicken is marinated in a vacuum meat tumbler similar to the way the Mexican chicken chain El Pollo Loco does it. I sure wish I had one of those awesome tumblers because they speed up and improve the marinating process, producing moist chicken packed with flavor all the way through. But those tumblers are expensive and bulky, and I have absolutely zero space left in my kitchen to store one. So, an overnight marinade, along with a bit of patience, must suffice. 

    The next day, grill your marinated chicken, chop it up, toss it with the secret citrusy sauce hacked here, add some fresh cilantro and lime juice, then use it as you see fit on burritos, tacos, salads, and bowls.

    Try my Chipotle Pollo Asado recipe below and find more of my Chipotle recipes here

    This recipe was our #2 most popular in 2022. Check out the other four most unlocked recipes for the year: Rao's Traditional Meatballs (#1), Wendy's Seasoned Potatoes (#3), Cheesecake Factory Spicy Cashew Chicken (#4), McDonald's Chicken McNuggets (#5).

    Check out this list of our most popular recipes of all-time.

    Read more
  • Score: 4.74 (votes: 27)
    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 and this casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices. My Cracker Barrel Hash Brown Casserole copycat recipe 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.

     

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  • Score: 5.00 (votes: 1)
    Cheesecake Factory Spicy Cashew Chicken

    This popular chain wrangles a wide variety of dishes and cooking styles day after day with consistently high quality. From pasta to burgers to tacos, from salads to pancakes to beautiful cheesecakes for dessert, there is something for everyone at the Cheesecake Factory.

    The diverse menu's Asia-inspired plates include Thai, Korean, and Chinese dishes, but one that consistently stands out is this excellent Mandarin-style spicy chicken entrée, served over your choice of white or brown rice.

    The secret of the great flavor is the sauce, which has now been hacked for you in my Cheesecake Factory Spicy Cashew recipe below. Plus, I’ll walk you through the process of creating perfect crispy chicken from scratch using juicy chicken tenderloins.

    Alternatively, if you’d like to save time, you can bake up some pre-cooked breaded chicken tenders and focus all your efforts on making the amazing sauce. Tips on that chicken shortcut can be found below in the Tidbits.

    This recipe was our #4 most popular in 2022. Check out the other four most unlocked recipes for the year: Rao's Traditional Meatballs (#1), Chipotle Pollo Asado (#2), Wendy's Seasoned Potatoes (#3), McDonald's Chicken McNuggets (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 1)
    Chipotle Chicken Al Pastor

    A dish traditionally made with pork is redesigned for chicken in this Mexican chain’s limited-time-only sweet-and-spicy variation. All the key ingredients for good al pastor are here: pineapple, lime, achiote, and morita chipotle peppers, which come together to make a bright orange sauce used here for basting marinated chicken thighs.

    The TV commercial for Chipotle’s new offering claims the morita peppers are seared and shows wild flames dancing around a pan filled with fresh green and red peppers. That is perhaps not an accurate depiction of the preparation process considering that morita peppers are made by smoking red jalapeños, not green ones. And smoked jalapeños do not look like fresh jalapeños, so I'm not sure what's going on there.

    Regardless of the confusing clues in the TV ad, to make my Chipotle Chicken Al Pastor copycat recipe, you'll want to find dry morita peppers, then remove the seeds and toast the peppers in your oven before making the secret sauce. Baste the sauce on your chicken just before it's done cooking, then chop it up and use it to make delicious tacos, burritos, salads, and bowls.

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  • Score: 5.00 (votes: 2)
    Panda Express SweetFire Chicken Breast

    It’s not a regular menu item at Panda Express, so if the chain’s great SweetFire Chicken Breast isn’t available at a restaurant near you, you can use my Panda Express SweetFire Chicken Breast recipe below to get your fix. 

    I've worked up a simple hack here for the sweet-and-spicy sauce that gets poured over the crispy chicken chunks, and I’m also including a breading technique for perfect bite-size portions of crispy chicken. Add some onions, red bell pepper, and pineapple chunks, and you’ve just made a spot-on copy of the popular limited dish.

    Find more of my Panda Express copycat recipes here

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  • Score: 5.00 (votes: 4)
    Cheesecake Factory Chicken Piccata

    Menu Description: “Sautéed chicken breast with lemon sauce, mushrooms, and capers. Served with angel hair pasta.”

    A great chicken piccata doesn’t have to be complicated, and this fantastic take on the lemony dish from the Cheesecake Factory is a perfect example.

    Since the sauce is the key to the great taste of this entrée, I made sure to get a sample on the side for later analysis when I requested my to-go order from the restaurant. While waiting, I asked the server what was in the sauce and she listed some obvious ingredients—lemon, wine, butter, cream—and then she mentioned garlic and shallots. When I got home, I rinsed the sauce through a mesh strainer to discover how much garlic and shallot were in the sauce, but there was no physical evidence of either solid ingredient left behind in the strainer.

    I made a batch of the sauce without garlic and shallot, and it tasted flat. So on the next batch, I added the garlic and shallot back in, then strained out the solid ingredients after they contributed their goodness to the sauce. The result was noticeably better.

    After adding mushrooms and capers to the new lemon sauce, I spooned it over sautéed chicken cutlets and was rewarded with a fantastic homemade version of this amazing dish, which you can now copy at home using my Cheesecake Factory Chicken Piccata recipe below.

    Check out more of my copycat Cheesecake Factory recipes here.

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  • Score: 5.00 (votes: 3)
    Panda Express Beijing Beef

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

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

    Try more of my Panda Express copycat recipes here.

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  • Score: 4.83 (votes: 12)
    Cracker Barrel Chicken & Dumplins

    Menu Description: "We use only the 'best of the breast' chicken tenderloin in our recipe. Our dumplins are made from scratch, then hand-rolled and cut into strips before simmering to perfection in chicken stock."

    By 1977 there were 13 Cracker Barrel stores located in Georgia and Tennessee, with all of them based on founder Dan Evins' original concept of a restaurant and store built around gasoline pumps. But with the oil embargo and energy crisis of the mid-seventies, Cracker Barrel started building stores that did not offer gas. Eventually, all of the original 13 stores were converted so you can no longer "filler-up" while you fill yourself up.

    An old-time favorite at Cracker Barrel is the Chicken & Dumplins found on the lunch and dinner menu. The nice thing about this home version of the popular classic dish is that it creates its own tasty gravy. As the "dumplins" dissolve, the flour thickens the stock into a creamy sauce.

    Try my Cracker Barrel Chicken & Dumplins copycat recipe below, and find more Cracker Barrel copycat recipes here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Not rated yet
    Five Guys Cajun Fries

    When I first attempted making this Five Guys Cajun Fries recipe using large, unpeeled russet potatoes I had just picked up at the grocery store, the fries came out of the oil looking miserably discolored and had an unpleasant soggy texture. They were dark brown and soft, rather than light brown and crispy like the amazing fries from Five Guys. I was sure to properly prep the fries by soaking them in water to wash away excess starch, then par-frying them at a low temperature, allowing them to cool, then frying them again at a higher temperature. But my initial results were a failure, and then I got distracted.

    Over the next two weeks, I got busy with other recipes and neglected my unused potatoes. When I went back to the potatoes, I noticed they had become much softer and looked like they were about to sprout. Not wanting to let them go to waste, I cut the potatoes and fried them, and I was shocked to see how different they looked from my earlier batch. Rather than soggy and limp, these fries came out golden brown and crispy from tip to tip. Do old potatoes make better fries?

    I remembered that Five Guys stacks bags of the potatoes used for the fries in the restaurant, and I wondered if I could see dates on those bags. I dashed back over to the restaurant and, sure enough, the potatoes were dated. The bags at one end of the stack were just one day old, and the bags closest to the kitchen were eight days old. I later discovered that Five Guys use specific Idaho potatoes because they are denser than other russets. I knew I couldn't get those special potatoes, but I discovered that I could still make crispy, more flavorful fries like Five Guys if I just let common russet potatoes sit out for a week or so before slicing and frying them.

    Just as in the restaurant, the potatoes in this hack are fried twice, then you'll sprinkle them with the Cajun seasoning as soon as they came out of the oil. At Five Guys, they salt the fries first and then add Cajun seasoning, but I’ve included all the salt you’ll need in the secret seasoning mix below to eliminate that additional salting step.

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  • Score: 5.00 (votes: 4)
    Outback Steakhouse Baked Potato Soup

    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).

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 3)
    Jason's Deli Irish Potato Soup

    Traditional Irish potato soup—a simple formula made with potatoes, onions, stock, and cream—gets an upgrade with cheddar cheese, carrots, green onions, and sour cream in Jason’s Deli's delicious take on the classic recipe. These improvements make a great soup that's still easy to make, but it also may be the best-tasting potato soup I’ve ever hacked.

    The secret to this soup recipe is that it starts life as a cheddar cheese sauce, which may worry you if you’ve ever made cheese sauce that wound up “grainy." But that won’t happen here if you're sure to use mild or medium cheddar cheese. Older (sharper) cheddar contains less water and doesn’t melt as well as younger cheese, so the first important step is to choose your cheddar wisely.    

    Also, shred your own cheese. Pre-shredded cheese won’t melt as well, since shredded cheese is usually drier and often dusted with cornstarch to keep the shreds from clumping. For my Jason's Deli Irish Potato Soup recipe below, I highly recommend that you shred your own cheese to get the best results. 

    After an hour or so of simmering, you’ll have eight beautiful bowls of soup, all topped with cheddar cheese and crumbled bacon before serving, just like the real thing.  

    Find more amazing copycat soup recipes here.

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  • Score: 5.00 (votes: 7)
    Applebee's Chicken Wonton Tacos

    Menu Description: “A deliciously different way to taco. Tangy grilled chicken, sweet Asian chile sauce and dumpling sauce stuffed into crispy wonton shells and topped with a crunchy slaw and cilantro mix.”

    Re-creating Applebee's Chicken Wonton Tacos requires cloning four parts; none of which are difficult: grilled chicken, coleslaw, secret dumpling sauce, and the crispy wonton shell to hold it all together. For the chicken, we’ll grill a couple of thighs and chop them up. Then we’ll use bottled sweet chili sauce—usually found in your grocery store where Asian foods are parked—to punch up the flavor.

    The coleslaw is easy with a dressing that has only five ingredients, and it’s best when it has some time to sit and marinate. You can slice the cabbage yourself, but a coleslaw kit that’s a combo of sliced cabbage and shredded carrots is a big time-saver. Just measure out 4 cups of the cabbage blend and mix it with the minced cilantro and dressing.  

    Wonton taco shells are not a thing you can usually find in stores, so we’ll make our own using wonton wrappers and a skillet of hot oil. When the oil is hot, add a wonton wrapper and use tongs to fold it over diagonally as it fries until it’s crispy on both sides. It takes less than a minute to fry each wonton taco shell, and you’ll get better as you go. Just be sure to leave plenty of room in the shell for the delicious fillings to come.

    Try my Applebee's Chicken Wonton Tacos recipe below, and find more copycat recipes from Applebee's here

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  • Score: 5.00 (votes: 1)
    Olive Garden Stuffed Chicken Marsala

    Menu Description: “Creamy marsala wine sauce with mushrooms over grilled chicken breasts, stuffed with Italian cheeses and sundried tomatoes. Served with garlic mashed potatoes.”

    My Olive Garden Stuffed Chicken Marsala copycat recipe includes a marsala sauce that even marsala sauce haters will like. My wife is one of those haters, but when she tried this sauce, her eyes lit up, and she begged for more. That’s great, now I won’t have to eat alone.

    Not only is Olive Garden's delicious marsala sauce hacked here (and it’s easy to make), you’ll also get the copycat recipe for the chain's awesome Italian cheese stuffing that goes between the two pan-cooked chicken fillets. Build it, sauce it, serve it. The presentation is awesome, and the flavor will soothe your soul.

    Try this dish paired with my recent clone of Olive Garden’s Garlic Mashed Potatoes for the complete Olive Garden Stuffed Chicken Marsala experience.

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  • Score: 5.00 (votes: 2)
    Pei Wei Pad Thai

    If you’re ranking Pad Thai served at U.S. chains, Pei Wei’s tasty take on the dish comes in at the top. The secret sauce is perfectly sweet, sour, salty, and lightly spicy, and the chicken is moist, tender, and filled with great flavor.

    To duplicate Pei Wei Pad Thai at home, you'll first brine the chicken so it doesn't dry out as white meat tends to do. The secret marinade here includes fish sauce; Thailand's MSG. When soaked in the salty sauce the natural aminos contribute fantastic umami goodness to the chicken, and when you cook it with moist heat as described in the steps below it will come out fork-tender and juicy.

    The noodles at Pei Wei are thin, so grab the skinniest rice noodles on the shelf. Then prepare them for stir fry by steeping them in a bowl of hot water rather than in a pan of boiling water on the stovetop as may be suggested on the package. When they're done, give the noodles a rinse under cold water and they’ll hold until you need them. 

    This hack will make two large meal-size entrées—just like you get at the restaurant—which can easily be split into four more modest side servings. And I've included a bunch of step photos to help you along so you can serve a picture-perfect dish.

    Check out my recipe for Pei Wei Better Orange Chicken here

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  • Score: 5.00 (votes: 2)
    Benihana Hibachi Chicken and Steak

    When 20-year old Rocky Aoki came to New York City from Japan with his wrestling team in 1959 he was convinced it was the land of opportunity. Just five years later he used $10,000 he had saved plus another $20,000 that he borrowed to open a Benihana steakhouse on the West Side of Manhattan. His concept of bringing the chefs out from the back of the kitchen to prepare the food in front of customers on a specially designed hibachi grill was groundbreaking. The restaurant was such a smashing success that it paid for itself within 6 months.

    The most popular items at the restaurant are the Hibachi Chicken and Hibachi Steak, which are prepared at your table on an open hibachi grill. But, since most home kitchens are not fitted with a hibachi grill, you'll have to improvise. It's best to use two pans for my Benihana hibachi chicken and steak copycat recipe below; one for the meat and mushrooms, and the other for the remaining vegetables. And since many of today's cooking surfaces are coated with scratchable, nonstick coatings, we won't be slicing the meat and vegetables while they are sizzling on the hot cooking surface as the Benihana chefs do.

    Grab my clone recipes for the Ginger and Mustard Dipping Sauces here!

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 4.44 (votes: 9)
    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 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.

    Complete the bottomless experience with my Olive Garden Italian salad dressing recipe.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.78 (votes: 18)
    Chipotle Barbacoa Burrito (Cilantro-Lime Rice / Pinto Beans)

    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 that the secret to making perfect barbacoa is 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. 

    Try my Chipotle Barbacoa copycat recipe below, and check out my clone recipe for Qdoba Grilled Adobo Chicken.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 3)
    Popeyes Cajun (Dirty) Rice

    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

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  • Score: 5.00 (votes: 1)
    King's Hawaiian Original Hawaiian Sweet Rolls

    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).

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 1)
    Cheesecake Factory Chicken Marsala and Mushrooms

    Menu Description: “Chicken breast sautéed with fresh mushrooms in a rich Marsala wine sauce. Served over bow tie pasta.”            

    Unlike the creamy Marsala sauce served at many restaurant chains (as with Olive Garden’s Stuffed Chicken Marsala), the sauce served at The Cheesecake Factory is rich and dark with an unctuous concentration of flavor seemingly created by a thorough reduction.

    For my Cheesecake Factory Chicken Marsala and Mushrooms copycat recipe, you'll reduce lightly seasoned marsala wine and chicken broth to less than one-quarter of its original volume. Once reduced, your cloned sauce is strained to remove the herbs, then butter and lemon are added, along with a browning sauce such as Kitchen Bouquet to match the deep color of the original.

    Browned mushrooms are added to the sauce, then it's all spooned over sautéed chicken cutlets arranged on a huge bed of farfalle pasta. Hope you're hungry, because this recipe makes two huge Cheesecake Factory-size servings. If it's too much for two of you, the dish can easily be portioned into three or four more modest servings.

    Find more of your favorite dishes from Cheesecake Factory hacked here

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  • Score: 5.00 (votes: 1)
    Chipotle Carne Asada

    Chipotle’s popular limited offering is a good example of how straightforward and flavorful carne asada can be. It’s not overly mysterious since Chipotle is transparent about the ingredients used for the restaurant's entire menu—53 ingredients in all—but identifying those is only the beginning of the process. There was still plenty of work to do in establishing ratios and settling on an ideal preparation method.

    Carne asada is almost always made with flank steak or skirt steak. A server at Chipotle told me they use skirt steak, which is surprising since that is the tougher of the two cuts. Perhaps she was wrong about that? Flank steak also has a better flavor than skirt steak, so I'm recommending flank here. Just be sure not to marinate it for more than 2 days or the acid in the marinade may toughen your steak and you certainly don't want that.

    After you grill it, slice the meat across the grain and use it in burritos, tacos, bowls, or as a Southwest-style salad topper.

    My Chipotle carne asada recipe was our #5 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), Outback Baked Potato Soup (#4).

    Check out this list of our most popular recipes of all-time.

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  • Not rated yet
    Panera Bread Creamy Tomato Soup

    It’s a good thing that Panera’s delicious tomato soup is made with pear tomatoes, so we can use canned San Marzano-style tomatoes for a quick and easy Panera Bread Creamy Tomato soup copycat recipe. We’ll pump up the tomato flavor with added tomato paste.

    Other recipes will call for some form of broth here, but the broth is unnecessary, and it's not in the real thing, so a good copycat recipe wouldn't include it. There is plenty of flavorful liquid in the canned tomatoes, and we’ll sculpt the final flavor with herbs and spices, sugar, and lemon juice.

    You can buy premade croutons to use on top of your soup, but I’ve also included an easy hack to make black pepper croutons from focaccia or ciabatta bread, just like those you get at the restaurant. 

    Check here for more of my Panera Bread copycat recipes. 

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  • 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 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.

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  • Score: 5.00 (votes: 4)
    Subway Cookies

    The chewy, fresh-out-of-the-oven cookies sold at Subway are baked daily at the sandwich shop with frozen dough pucks provided by Otis Spunkmeyer. So, I guess you could say that this copycat recipe for several of Subway’s most popular cookies is also a clone of several of Otis Spunkmeyer’s most popular cookies.

    Perhaps the biggest secret revealed here is the butter/oil blend. Most cookie recipes call for just softened butter as the fat component, but that can add too much butter flavor. According to the ingredients list for these cookies, they contain a blend of oil and butter, which worked best as a 2-to-1 ratio of butter to oil after baking through a number of test batches. This fat blend helped improve the texture with crispier edges and a chewier middle, and the butter flavor was perfectly muted. Also, just one egg is added here—most cookie recipes like this add two—to make the cookies less cakey.

    Below you'll find my Subway cookies copycat recipes for Chocolate Chip, Double Chocolate Chip, and White Chip Macadamia Nut. I'll show you how to form the dough into pucks that can be frozen and either baked right away or saved for several weeks so that you can serve a batch of freshly baked cookies in just 20 minutes, with minimal effort, whenever you like.

    This recipe was my #4 most popular of 2023. Check out the other most popular unlocked recipes of the year: Church's Chicken Original and Spicy Fried Chicken (#1), IKEA Swedish Meatballs (#2), Chipotle Guacamole (#3), IHOP Thick 'N Fluffy French Toast (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 2)
    IHOP Thick 'N Fluffy French Toast

    IHOP upped its French toast game in 2022 with the introduction of a new recipe that suggests your French toast is only as good as the bread you start with, and IHOP’s new Thick ‘N Fluffy French Toast starts with thick specialty artisan bread, rather than the more commonly used Texas toast white bread.

    For my IHOP Thick 'N Fluffy French Toast recipe, you can use any thick-sliced bread from your bakery, but there are two national brands that work well: Nature’s Own Perfectly Crafted Thick-Sliced White Bread and Sara Lee Artisano. Either of those will do, but of the two, Nature’s Own is shaped more like IHOP’s version.

    Adding vanilla and a little cinnamon to the easy batter will set these waffles apart from most others, and in no time, you’ll have 6 beautiful slices of French toast for a total of 3 servings. Dust them with a little powdered sugar, add some butter and maple syrup on the side, and it’s like you just opened a mini IHOP in your house.

    This recipe was my #5 most popular of 2023. Check out the other most popular unlocked recipes of the year: Church's Chicken Original and Spicy Fried Chicken (#1), IKEA Swedish Meatballs (#2), Chipotle Guacamole (#3), Subway Cookies (#4).

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 1)
    Cheesecake Factory Thai Coconut-Lime Chicken

    Menu Description: “Tender pieces of chicken. Snow peas, shiitake mushrooms, onions, and garlic in a Thai coconut-curry sauce with cashews and pineapple. Served with white rice.”

    Sautéed white meat chicken comes swimming in the chain’s magical coconut-lime curry sauce, served alongside a bed of rice, with stir-fried vegetables, and topped with pineapple relish, cashews, and toasted coconut. The Cheesecake Factory captures great Thai flavors in this striking entrée from the restaurant chain’s specialty menu selection. Now, you can use my Cheesecake Factory Thai-Coconut Lime Chicken copycat recipe that I’ve sleuthed out down to every delicious detail to re-create the dish at home.

    The star of the show is the mouthwatering coconut-lime curry sauce that brings together the traditional Thai combination of sweet, sour, salty, and spicy flavors. The sauce brings in sour from lime and tamarind, sweet from honey, salt from fish sauce, and spicy heat from red pepper flakes. And if the sauce is cooked minimally after the parsley is added, the leafy herb will stay bright green for a beautiful and tasty dish that perfectly mirrors the original Cheesecake Factory Thai Coconut-Lime Chicken.

    Check out more of my copycat Cheesecake Factory recipes here.

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  • Score: 5.00 (votes: 2)
    Cheesecake Factory Orange Chicken

    With delicious versions on the menus at Panda Express, Pei Wei, and P.F. Chang’s, the orange chicken space is certainly competitive (click on the brands for my recipes). That’s why it’s so impressive that The Cheesecake Factory serves up one of the best orange chicken entrées of any chain, including chains that specialize in Chinese food.

    For this easy entrée hack, I’ve included a recipe for breading and frying the chicken yourself, but you may prefer to bake or fry pre-breaded frozen chicken strips or nuggets and toss them in the sauce you make here. The sauce is the big secret in this recipe, and the version I’ve whipped up for you has just the right amount of sweet, sour, and spicy to match the real thing.

    Add some rice and stir-fry vegetables, and you’ll have two large Cheesecake Factory-size entrées with this hack, or you can split it into four more modest portions.   

    Try my Cheesecake Factory Orange Chicken copycat recipe below, and check here for some great dessert ideas.

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  • Score: 5.00 (votes: 1)
    Church's Chicken Original and Spicy Fried Chicken

    On the list of inspirational American food success stories is the small fried chicken restaurant George W. Church opened across the street from the Alamo in San Antonio, Texas in 1952. In the years since Church's Chicken exploded into a monster chicken chain with over 1000 restaurants in 35 countries.

    The truth is, no chain would grow that big without good food. George's special homestyle fried chicken formula was his secret recipe to success, and as far as I can tell, nobody has properly hacked it. Until now. 

    The ingredient list for this crispy chicken is smaller than what you might find in “The Colonel’s” kitchen, which is good because you won’t have to go out and buy 11 herbs and spices. Much of the flavoring in this chicken recipe develops during the brining process, which also has the added benefit of keeping the chicken moist and juicy inside. I discovered that Church’s marinates their chicken for 12 hours, so I worked backward and designed a brine that would do its job in exactly half a day.

    For my Church's Fried Chicken copycat recipe, you'll need to plan ahead to give your chicken time to marinate. But that's a good thing—your patience will be rewarded with the down-home taste of delicious fried chicken, just like what grandma used to make.

    And here's some more good news: this hack includes two recipes! I've created a Church's copycat recipe for the original recipe fried chicken, along with instructions for duplicating the spicy version if you're in the mood to pump up your jam.

    This recipe was my #1 most popular of 2023. Check out the other most popular unlocked recipes of the year: IKEA Swedish Meatballs (#2), Chipotle Guacamole (#3), Subway Cookies (#4), IHOP Thick 'N Fluffy French Toast (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 4)
    Chili's Original Chili

    Over the years I've hacked a bunch of items from Chili's menu, including their Fajitas, Baby Back Ribs, Salsa, Chili Queso, Southwestern Eggrolls, Chicken Crispers, Boneless Wings, and more, but it wasn’t until recently that I got the chance to create a recipe for the Chili's award-winning Original Chili. Why it took so long, I have no idea.

    The chili served at Chili’s is a Texas-style con carne recipe, which traditionally means no beans and no tomato. You won’t find any beans in this recipe or chunks of tomato, but their chili does have a tomato base to boost flavor, so I’m adding that into the mix by including one 6-ounce can of tomato paste. As it turns out, that small can is just the right amount.

    The preparation technique for my Chili's Original chili copycat recipe is simple: brown the beef, drain off the fat, then add some of the fat back to the empty pan to sauté the onions and peppers in. When those are done, you add the beef back to the pan along with the remaining ingredients and simmer for 1½ hours. That will be just long enough to braise the beef and tenderize it, and to thicken the chili to a perfect consistency.

    When the chili’s done, top each serving with a cheddar/pepper Jack blend, and some crispy tortilla bits. Then pass out the spoons.

    Check here more of my Chili's copycat recipes.

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

    Menu Description: "Our most popular dish! Shrimp and Chicken Sautéed 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 naïveté 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. 

    My Cheesecake Factory Cajun Jambalaya pasta recipe makes 2 huge portions, like those served in the restaurant. It's probably enough food for a family of four.

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

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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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 copycat recipes for you to use at home. Welcome to my lab.

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