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Menu Description: "Marinated chicken breast topped with fiery kung pao sauce, mandarin oranges and pineapple pico de gallo."

This Friday's low-fat creation does not skimp on flavor. A marinade, a spicy sauce, and a fresh salsa all pitch in for some big-time taste bud satisfaction. Sprinkle mandarin orange sections over the top if you've got em, and you will completely re-create the look and taste of this healthy entree clone.

Now, what's for dessert?

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Exclusive signed copy. Buy the #1 National Bestseller from America's Clone Recipe King, signed by the author, and we'll include a free bottle of our Hell Flakes, a 5-pepper microflake blend to kick up all your grub!

For more than thirty years, Todd Wilbur has been obsessed with recreating America's most iconic brand-name foods at home. In his first cookbook with color photos, the New York Times bestselling author brings you 125 new clone recipes: 75 first-time hacks and 50 overhauled all-time favorites. These recipes are not found individually on the website with the exception of just a few.

Each recipe comes with easy-to-follow step-by-step photos so that even novice cooks can perfectly recreate their favorite famous foods with everyday ingredients. And your homemade versions cost just a fraction of what the restaurants charge! The result of years of careful research, trial-and-error, and a little creative reverse-engineering.

Contents
Applebee's® Mozzarella Sticks
Applebee's® Oriental Chicken Salad
Applebee's® Mexican Rice
Applebee's® Fiesta Lime Chicken®
Applebee's® Maple Butter Blondie
Arby's® Curly Fries
Auntie Anne's® Pretzels
Ben & Jerry’s® Chocolate Chip Cookie Dough Ice Cream
Boston Market® Meatloaf
Buba Gumps Seafood Hush Pups
Bubba Gump's Shrimp New Orleans
Burger King Stuffed Steakhouse Burger
Cafe Rio Creamy Tomatillo Dressing
Cafe Rio Sweet Pork Barbacoa
Cafe Rio Tres Leches Cake
Capital Grille Creamed Corn with Smoked Bacon
Capital Grille Lobster Mac 'N' Cheese
Capital Grille Classic Creme Brulee
Carrabba's® Cozze in Bianco (Steamed Mussels)
Carrabba's® Pollo Rosa Maria
Cheesecake Factory® Fried Macaroni and Cheese
Cheesecake Factory® Stuffed Mushrooms
Cheesecake Factory® Mashed Red Potatoes
Cheesecake Factory® Chicken Madeira
Cheesecake Factory® Louisiana Chicken Pasta
Cheesecake Factory® Fresh Strawberry Cheesecake
Cheesecake Factory® Vanilla Bean Cheesecake
Chick-fil-A® Chicken Sandwich
Chili's® California Grilled Chicken Flatbread
Chili's® Chipotle Chicken FlatbreadChili’s®
Grilled Baby Back Ribs
Chili's® Molten Chocolate Cake
Chipotle Mexican Grill® Black Beans
Chipotle Mexican Grill® Cilantro Lime Brown Rice
Chipotle Mexican Grill® Adobo-Marinated Grilled Chicken & Steak
Girl Scout Cookies® Trefoils®/Shortbread Cookies
Hostess® CupCakes  Hostess
Houston's® Chicago-Style Spinach Dip
IHOP® New York Cheesecake Pancakes
IHOP® Original Buttermilk Pancakes
IKEA® Swedish Meatballs
Jack-in-the-Box® Beef Taco
KFC® Cole Slaw
KFC® Grilled Chicken
KFC® Original Recipe Fried Chicken
Legal Sea Foods® New England Clam Chowder
Legal Sea Foods® Legal's Signature Crab Cakes
Lofthouse® Frosted Cookies
Long John Silver's® Tartar Sauce
Long John Silver's® Battered Fish
Marie Callender's® Famous Golden Cornbread
Marie Callender's® Banana Cream Pie
Mauna Loa® Kona Coffee Glazed Macadamias
McDonald's® McCafe® Blueberry Pomegranate Smoothie
McDonald's® Sweet Chili Chicken McWrap
McDonald's® Big Mac® McDonald's® McRib® Sandwich McDonald’s® Baked Apple Pie
The Melting Pot® Cheddar Cheese Fondue
The Melting Pot® Traditional Swiss Cheese Fondue
Mrs. Fields® Chocolate Chip Cookies
Nordstrom® Roma Tomato Basil Soup
Nuts 4 Nuts® Honey Roasted Nuts
Olive Garden® Garden Fresh Salad & Salad Dressing
Orange Julius® Original Orange Julius
The Original Pancake House® Apple Pancake
The Original Pancake House® Dutch Baby
The Original Pancake House® Sourdough Pancakes
Outback Steakhouse® Honey Wheat Bushman Bread
Outback Steakhouse® Bloomin' Onion®
Outback Steakhouse® Kookaburra Wings®
Panera Bread® Broccoli Cheddar Soup
Panera Bread® Asian Sesame Chicken Salad
Panera Bread® Fuji Apple Chicken Salad 
Panera Bread® Spinach & Bacon Baked Egg Soufflé
Pepperidge Farm® Milano® Cookies
P.F. Chang's® Chicken Lettuce Wraps
P.F. Chang's® Oolong Chilean Sea Bass
Pinkberry® Original Frozen Yogurt
Pinkberry® Pomegranate Frozen Yogurt
Raising Cane's® Cane's Sauce
Raising Cane's® Chicken Fingers
Red Lobster® Cheddar Bay Biscuits®
Red Lobster® Pumpkin Pie in a Jar
Roy's® Braised Short Ribs of Beef
Roy's® Misoyaki "Butterfish"
Roy's® Melting Hot Chocolate Soufflé
Rubio's® Mild Salsa
Rubio's® Red Tomatillo Salsa
Rubio's® Grilled Gourmet Taco with Shrimp
Rubio's® Original Fish Taco®
Ruth's Chris Steak House® Barbecued Shrimp
Ruth's Chris Steak House® Ruth's Chop Salad
Ruth's Chris Steak House® Sweet Potato Casserole
Ruth's Chris Steak House® Chris Filet
Sabra® Classic Hummus
St. Elmo Steak House® Shrimp Cocktail
Starbucks® Birthday Cake Cake Pops
Starbucks® Holiday Gingerbread
Steak 'n Shake® Classic Milk Shakes
Steak 'n Shake® Genuine Chili
Steak 'n Shake^® The Original Double 'n Cheese Steakburger^™
Taco Bell® CrunchWrap® Supreme
Taco Bell® Mexican Pizza
TGI Friday's® Loaded Potato Skins
TGI Friday's® Jack Daniel's Sauce
TGI Friday's® Dragonfire Salmon
Tony Roma's® Baby Back Ribs
Tony Roma's® Original® Barbecue Sauce
Tony Roma's® Carolina Honeys® Barbecue Sauce
Waffle House® Waffles
Wendy's® Chili
Wendy's® Pretzel Bacon Cheeseburger

Craving more of Todd's recipes? There are 11 cookbooks in all! 

My new favorite caramel corn is from Popcornopolis. Its caramel coating is lighter in color and flavor than the dark molasses-heavy caramel coating on old-school caramel corn, like Cracker Jack. The flavor is more buttery, like butter toffee, with just a hint of molasses knocking at the back door.

To assemble this hack I worked with several versions of butter toffee candy, adding light brown sugar to bring in the molasses, and after several attempts finally landed on just the right combination of ingredients to best duplicate the flavor, color, and texture of the real thing.

You'll want a candy thermometer for this recipe for the best results, but if you don't have one you can estimate when the candy is done by using the time cue in the steps.

Vanilla is added at the end, so we don't cook out the flavor. You'll also add a little baking soda at the end, which will react with the acid in the molasses and create tiny air bubbles so the hardened candy has a more tender bite to it.

Check out our other candied popcorn clone recipes including Cracker Jack, Poppycock, Fiddle Faddle, Screaming Yellow Zonkers, and Crunch 'n Munch. 

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 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. I ended up using just a little flour to make the roux, then later thickening the soup mostly with dehydrated potato flakes, which are usually 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.

Top your finished soup with shredded cheese, crumbled bacon, and green onion, and every spoonful will taste like a fully loaded baked potato.

Finish off your meal with a famous entrée from Outback like Alice Springs Chicken, or Toowoomba Steak. 

There are many acceptable ways to formulate good queso, but to make this specific queso 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 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 jalapenos 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, the 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.

Find my recipes for Qdoba Adobo Chicken and Habanero Salsa here.