How to Process Mcdonalds Fish Fillet Burger

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

  Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.

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  They're the world's most famous French fries, responsible for one-third of all U.S. French fry sales, and many say they're the best. These fried spud strips are so popular that Burger King even changed its own recipe to better compete with the secret formula from Mickey D's. One-quarter of all meals served today in American restaurants come with fries; a fact that thrills restaurateurs since fries are the most profitable menu item in the food industry. Proper preparation steps were developed by McDonald's to minimize in-store preparation time, while producing a fry that is soft on the inside and crispy on the outside. This clone requires a two-step frying process to replicate the same qualities: the fries are par-fried, frozen, then fried once more to crispy just before serving. Be sure to use a slicer to cut the fries for a consistent thickness (1/4-inch is perfect) and for a cooking result that will make them just like the real thing. As for the rumor that you must soak the fries in sugar water to help them turn golden brown, I also found that not to be necessary. If the potatoes have properly developed they contain enough sugar on their own to make a good clone with great color.

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  To get their Extra Crispy Chicken so crispy KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy Original Recipe Chicken that's breaded just once and pressure fried.

  As with my KFC Original Recipe hack, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I'm specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.

  On my CMT showTop Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for the Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.

  I first published this hack inEven More Top Secret Recipes,but recently applied some newly acquired secrets and tips to make this much-improved version of one of the most familiar fried chicken recipes in the world.

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

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  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.

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  In 2007 America's number one Cajun-style restaurant celebrated its 35th birthday with 1,583 stores worldwide. But Popeyes didn't start out with the name that most people associate with a certain spinach-eating cartoon character. When Al Copeland opened his first Southern-fried chicken stand in New Orleans in 1972, it was called Chicken On The Run. The name was later changed to Popeyes after Gene Hackman's character in the movie The French Connection. In addition to great spicy fried chicken, Popeyes serves up wonderful Southern-style buttermilk biscuits that we can now easily duplicate to serve with a variety of home cooked meals. The secret is to cut cold butter into the mix with a pastry knife so that the biscuits turn out flaky and tender just like the originals.

  Source: "Top Secret Recipes Unlocked" by Todd Wilbur.

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  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...

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

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

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  What is it about Stouffer's Macaroni & Cheese that makes it the number one choice for true mac & cheese maniacs? It's probably the simple recipe that includes wholesome ingredients like skim milk and real Cheddar cheese, without any preservatives or unpronounceable chemicals. The basic Stouffer's Mac and Cheese ingredients are great for kitchen cloners who want an easy fix that doesn't require much shopping.  I found the recipe to work best as an exact duplicate of the actual product: a frozen dish that you heat up later in the oven. This way you'll get slightly browned macaroni & cheese that looks like it posed for the nicely lit photo on the Stouffer's box. Since you'll only need about 3/4 cup of uncooked elbow macaroni for each recipe, you can make several 4-person servings with just one 16-ounce box of macaroni, and then keep them all in the freezer until the days when your troops have their mac & cheese attacks. Be sure to use freshly shredded Cheddar cheese here, since it melts much better than pre-shredded cheese (and it's cheaper). Use a whisk to stir the sauce often as it thickens, so that you get a smooth—not lumpy or grainy—finished product.

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

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  Menu Description: "Chicken breast tenderloins sauteed with bell peppers, roasted garlic and onions in a garlic cream sauce over angel hair."

  This dish is a big favorite of Olive Garden regulars. Chicken tenderloins are lightly breaded and sauteed along with colorful bell peppers and chopped red onion. Angel hair pasta is tossed into the pan along with a healthy dose of fresh scampi sauce. The sauce is really the star, so you might think about doubling the recipe. If you're cooking for two, you can prepare this dish for the table in one large skillet, saving the remaining ingredients for another meal. If you're making all four servings at once, you need two skillets. If you can't find fresh chicken tenderloins (the tender part of the chicken breast), you can usually find bags of them in the freezer section.

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

  Source:Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  Menu Description: "Lightly-dusted, stir-fried in a sweet Szechwan sauce."

  The delicious sweet-and-spicy secret sauce is what makes this dish one of P. F. Chang's top picks. Once the sauce is finished all you have to do is saute your chicken and combine. You'll want to cook up some white or brown rice, like at the restaurant. If you can't find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.

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  Menu Description: "Spicy, shredded beef, braised with our own chipotle adobo, cumin, cloves, garlic and oregano."

  The original Mexican dishbarbacoa 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 recreate the beef barbacoa that Chipotle has made popular on its ginormous burritos without digging any holes in our backyard or tracking down a local source for fresh cow faces. After braising about 30 pounds of chuck roasts, I finally discovered the perfect Chipotle Mexican Grill barbacoa burrito copycat recipe with a taste-alike adobo sauce that fills your roast with flavor as it slowly cooks to a fork-tender delicacy on your stovetop over 5 to 6 hours. Part of the secret for great adobo sauce is toasting whole cumin seeds and cloves and then grinding them in a coffee grinder (measure the spices after grinding them). Since the braising process takes so long, start early in the day and get ready for a big dinner, because I've also included clones here for Chipotle's pico de gallo, pinto beans, and delicious cilantro-lime rice to make your burritos complete. You can add your choice of cheese, plus guacamole and sour cream for a super-deluxe clone version. If you prefer chicken burritos, head on over to my clone recipe for Qdoba Grilled Adobo Chicken.

  Source:Top Secret Recipes Unlocked by Todd Wilbur.

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  I first created the clone for this Cajun-style recipe back in 1994 for the second TSR book,More Top Secret Recipes, but I've never been overjoyed with the results. After convincing a Popeyes manager to show me the ingredients written on the box of red bean mixture, I determined the only way to accurately clone this one is to include an important ingredient omitted from the first version: pork fat. Emeril Lagasse—a Cajun food master—says, "pork fat rules," and it does. We could get the delicious smoky fat from rendering smoked ham hocks, but that takes too long. The easiest way is to cook 4 or 5 pieces of bacon, save the cooked bacon for another recipe (or eat it!), then use 1/4 cup of the fat for this hack. As for the beans, find red beans (they're smaller than kidney beans) in two 15-ounce cans. If you're having trouble tracking down red beans, red kidney beans will be a fine substitute.

  Can't get enough Popeyes? Find all of my recipes here.

  Source:Top Secret Recipes Unlocked by Todd Wilbur.

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  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 the real ones 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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  One of the tastiest dipping sauces that you can choose with your order of Chicken McNuggets is this sweet-and-sour creamy Dijon mustard. No longer shall you find it necessary to beg for extra packets of this sauce with your next box of cluck chunks. Now, with just four ingredients, you can from this day forward mix up the stuff at home anytime you want to use it as a spread on savory sandwiches (great with ham!) or as a dipping sauce for your own home-cooked nuggets or chicken strips.

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  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 roadsiderestaurante 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.

  Re-create the whole El Pollo Loco experience at home with my copycat recipes for avocado salsa, pinto beans, Spanish rice, and bbq black beans.

  Source: More Top Secret Recipes  by Todd Wilbur.

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

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

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  It took chefs several years to develop what would eventually become KFC's most clucked about new product launch in the chain's 57-year history. With between 70 to 180 calories and four to nine grams of fat, depending on the piece, the new un-fried chicken is being called "KFC's second secret recipe," and "a defining moment in our brand's storied history" in a company press release. The secret recipe for the new grilled chicken is now stored on an encrypted computer flash drive next to the Colonel's handwritten original fried chicken recipe in an electronic safe at KFC company headquarters. Oprah Winfrey featured the chicken on her talk show and gave away so many coupons for free grilled chicken meals that some customers waited in lines for over an hour and half, and several stores ran out and had to offer rain checks. Company spokesperson Laurie Schalow told the Associated Press that KFC has never seen such a huge response to any promotion. "It's unprecedented in our more than 50 years," she said. "It beats anything we've ever done."

  When I heard about all the commotion over this new secret recipe I immediately locked myself up in the underground lab with a 12-piece bucket of the new grilled chicken, plus a sample I obtained of the proprietary seasoning blend, and got right to work. After days of nibbling through what amounts to a small flock of hens, I'm happy to bring you this amazing cloned version of this fast food phenomenon so that you can now reproduce it in your own kitchen. Find the smallest chicken you can for this KFC grilled chicken copycat recipe, since KFC uses young hens. Or better yet save some dough by finding a small whole chicken and cut it up yourself. The secret preparation process requires that you marinate (brine) your chicken for a couple hours in a salt and MSG solution. This will make the chicken moist all of the way through and give it great flavor. After the chicken has brined, it's brushed with liquid smoke-flavored oil that will not only make the seasoning stick to the chicken, but will also ensure that the chicken doesn't stick to the pan. The liquid smoke in the oil gives the chicken a smoky flavor as if it had been cooked on an open flame barbecue grill.

  The grilled chicken at KFC is probably cooked on ribbed metal plates in specially designed convection ovens to get those grill marks. I duplicated that process using an oven-safe grill pan, searing the chicken first on the stovetop to add the grill marks, then cooking the chicken through in the oven. If you don't have a grill pan or a grill plate, you can just sear the chicken in any large oven safe saute pan. If you have a convection function on your oven you should definitely use it, but the recipe will still work in a standard oven with the temperature set just a little bit higher. After baking the chicken for 20 minutes on each side, you're ready to dive into your own 8-piece bucket of delicious indoor grilled chicken that's as tasty as the fried stuff, but without all the fat.

  Check out the video demonstration of this recipe.

  Source: "Top Secret Recipes Step-by-Step" by Todd Wilbur

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  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 KFC's mac and cheese recipe and the famous KFC Original Recipe Chicken, and skip the drive-thru tonight!

  Source:Top Secret Recipes by Todd Wilbur.

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  There's no chocolate in it. Or coffee. Or Coca-Cola. The ingredient rumors for the Skyline Chili secret recipe are plentiful on the Internet, but anyone can purchase cans of Skyline chili from the company and find the ingredients listed right on the label: beef, water, tomato paste, dried torula yeast, salt, spices, cornstarch, and natural flavors. You can trust that if chocolate were included in the secret recipe, the label would reflect it—important information for people with a chocolate allergy. All it takes to re-create the unique flavor of Skyline is a special blend of easy-to-find spices plus beef broth and a few other not-so-unusual ingredients. Let the chili simmer for an hour or so, then serve it up on its own or in one of the traditional Cincinnati-style serving suggestions (the "ways" they call 'em) with the chili poured over spaghetti noodles, topped with grated Cheddar cheese and other good stuff:

  3-Way: Pour chili over cooked spaghetti noodles and top with grated Cheddar cheese.
  4-Way: Add a couple teaspoons of grated onion before adding the cheese.
  5-Way: Add cooked red beans over the onions before adding the cheese.

  Source:Top Secret Recipes Unlocked by Todd Wilbur.

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  To copy Taco Bell's most famous burrito at home you first must assemble the meaty foundation of many of the chain's top-selling products: the spiced ground beef. Toss it and seven other tasty ingredients into a large flour tortilla and fold using the same technique as taught to new recruits to the chain. Add your favorite hot sauce for a bit of heat, or clone a Taco Bell hot sauce, such as the Taco Bell Fire Border Sauce with the clone recipe here.

  Source:Even More Top Secret Recipes by Todd Wilbur.

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  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.

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  When sales of this once limited-offering sandwich exceeded expectations, Wendy's made it a permanent menu item. Now you can re-create the spicy kick of the original with a secret blend of spices in the chicken's crispy coating. Follow the same stacking order as the original, and you will make four sandwich clones here at a fraction of the cost of the real thing.

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  Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm, garlicky breadsticks served before each meal at the huge Italian casual chain. My guess is that the breadsticks are proofed, and then sent to each restaurant where they are baked until golden brown, brushed with butter and sprinkled with garlic salt. Getting the bread just right for a good Olive Garden breadstick recipe was tricky—I tried several different amounts of yeast in all-purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals. The two-stage rising process is also a crucial step in this much requested homemade Olive Garden breadstick recipe. Also check out our Olive Garden Italian salad dressing recipe.

  Source:Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  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. The Top Secret Recipes hack here 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.

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

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

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

  Source:Top Secret Restaurant Recipes by Todd Wilbur.

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  If those cute little cookie peddlers aren't posted outside the market, it may be tough to get your hands on these—the most popular cookies sold by the Girl Scouts every spring. One out of every four boxes of cookies sold by the girls is Thin Mints. This hack Girl Scout cookie thin mint recipe uses an improved version of the chocolate wafers created for the Oreo cookie clone in the second TSR book More Top Secret Recipes. That recipe creates 108 cookie wafers, so when you're done dipping, you'll have the equivalent of three boxes of the Girl Scout Cookies favorite. That's why you bought those extra cookie sheets, right? You could, of course, reduce this thin mint recipe by baking only one-third of the cookie dough for the wafers and then reducing the coating ingredients by one-third, giving you a total of 36 cookies. But that may not be enough to last you until next spring.

  Click here for more of your favorite Girl Scout Cookies.

  Source:Even More Top Secret Recipes by Todd Wilbur.

  Update 11/16/17: You can make an even better clone using a chocolate product that wasn't available when I created this recipe. Rather than using the semi-sweet chocolate chips combined with shortening and peppermint for coating the cookies, use Ghirardelli Dark Melting Wafers. You will need 2 10-ounce bags of the chips, mixed with 1/2 teaspoon of peppermint extract (and no shortening). Melt the chocolate the same way, and dip the cookies as instructed.

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

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

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  It's not served every day at Carrabba's Italian Grill, but when this amazing soup is on the menu consider yourself lucky and snag a bowl. It's chock-full of lentils and other good bits of vegetables and herbs, plus there are big chunks of spicy Italian sausage in every bite. Best of all, Carrabba's sausage and lentil soup recipe is a cinch to clone. Most of the work here is just chopping stuff up, including a small ham steak which you can find where the bacon is sold in your market. If you can't find a ham steak, you can slice up some deli ham. Get everything in a pot and let it simmer. In 1 hour you'll have enough hot, chunky soup for at least a dozen cup-size servings. Also enjoy our Carrabba's chicken marsala recipe.

  Source:Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  Menu Description: "Our famous pumpkin pie has just the right amount of spice."

  The vittles from Marie Callender's have made an impression beyond the chain's West Coast roots with home-style packaged entrees and side dishes available in frozen food sections of supermarkets across the country. Pie making is where the chain excels. A fresh slice of a Marie Callender's pie is as close as you'll get to homemade heaven this side of Grandma's porch window. This clone is an obvious selection, since the restaurant sells more pumpkin pies than any other, even in non-holiday months. This clone is a perfect opportunity to improve on icky pumpkin pie recipes (like those found on cans of canned pumpkin, for example) in many ways. For one thing, there's no need to use canned evaporated milk when fresh whole milk and cream is so much better. And three eggs, versus two found in many recipes, will add to the richness and firmness of the cooked filling. After mixing the filling we'll let it sit for a bit while waiting for the oven to preheat. This way it can come closer to room temperature, and the pie filling will bake more evenly. The clone recipe included here for the crust uses a chilled combination of butter and shortening for the perfect mix of flavor and flakiness.

  If you're looking for something to please both the pumpkin and pecan lovers, try my clone for pumpkin pecan cheesecake from Cheesecake Factory.

  Update 10/12/17: I made a few changes to improve this recipe. I increased the pumpkin to 19 ounces (or 2 1/2 cups) to better fill the crust. Get a large can of pumpkin. Also, I took the egg yolk out of the crust for a flakier and more tender finished product. Also, because of the additional filling, I've increased the baking time by 10 minutes to 60 to 70 minutes. If you find your crust getting too dark on top, use a pie crust shield or mold some foil around the top of the crust to prevent it from over-browning.

  Source:Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  This delicious crispy chicken in a citrusy sweet-and-sour chicken is the most popular dish at the huge Chinese take-out chain. Panda Express cooks all of its food in woks. If you don't have one of those, you can use a heavy skillet or a large saute pan.

  Source:Even More Top Secret Recipes by Todd Wilbur.

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

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

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

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  As he worked long, hard days at a shipyard in Hingham, Massachusetts, during World War II, William Rosenberg was struck with an idea for a new kind of food service. As soon as the war ended, Rosenberg started Industrial Luncheon Services, a company that delivered fresh meals and snacks to factory workers. When Rosenberg realized that most of his business was in coffee and donuts, he quit offering his original service. He found an old awning store and converted it into a coffee-and-donut shop called The Open Kettle. This name was soon changed to the more familiar Dunkin' Donuts, and between 1950 and 1955 five more shops opened and thrived. The company later spread beyond the Boston area and has become the largest coffee-and-donut chain in the world.

  Today, Dunkin' Donuts offers fifty-two varieties of donuts in each shop, but the most popular have always been the plain glazed and chocolate-glazed yeast donuts.

  Source:More Top Secret Recipes by Todd Wilbur.

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  Southern California—the birthplace of famous hamburgers from McDonalds, Carls Jr. and In-n-Out Burger—is home to another thriving burger chain that opened its first store in 1952. Lovie Yancey thought up the perfect name for the 1/3 pound burgers she sold at her Los Angeles burger joint: Fatburger. Now with over 41 units in California, Nevada, and moving into Washington and Arizona, Fatburger has become the food critic's favorite, winning "best burger in town" honors with regularity. The secret is the seasoned salt used on the beef patty. And there's no ketchup on the regular version, just mayo, mustard, and relish. Replace the ground beef with ground turkey and you've just cloned Fatburger's popular Turkeyburger.

  Source:Even More Top Secret Recipes by Todd Wilbur.

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  Since McDonald's doesn't sell onion rings, these crunchy, golden hoops from the world's number two restaurant chain are the most popular onion rings in the world. There are more than 12,000 Burger Kings in 61 countries these days, and after French fries, onion rings are the second-most popular companion to the chain's signature Whopper sandwich. Check out how simple it is to clone a whopping four dozen onion rings from one onion, using this triple-breading process. When frying, trans fat-free vegetable shortening makes for the best Burger King Onion Rings recipe, but you can get by fine using vegetable oil if that's the way you want to go.. (For a great dipping sauce—similar to Outback's Bloomin' Onion sauce—check out my clone recipe for Burger King's Zesty Onion Ring Dipping Sauce.)

  Source:Top Secret Recipes Unlocked by Todd Wilbur.

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  Exclusive signed copy. The original clone recipe king has done it again. For the last thirty years Todd Wilbur has been creating amazing culinary carbon copies of all your favorite brand-name foods using his special techniques.

  In Todd Wilbur's Top Secret Recipes Unlocked, his 9th cookbook, the Clone Ranger brings you over 100 new kitchen clones! Todd reveals key ingredients and the secret-yet-simple steps for duplicating famous foods from Starbucks, McDonald's, Panera Bread, Subway, Burger King, Mrs. Fields, Taco Bell, Orange Julius, Boston Market, Popeyes, Sonic Drive-In, KFC, and many more.

  Contents
  Arby's Horsey Sauce
  Baja Fresh Salsa Baja
  Bisquick Original All-Purpose Baking Mix
  Boston Market Butternut Squash
  Boston Market Garlic Dill New Potatoes
  Boston Market Sweet Potato Casserole
  Budweiser Chelada
  Burger King Onion Rings
  Burger King Zesty Onion Ring Dipping Sauce
  Carl's Jr. The Six Dollar Burger
  Carnegie Deli Classic New York City Cheesecake
  Chex Mix Bold Party Blend
  Chick-fil-A Honey Roasted BBQ Sauce
  Chick-fil-A Carrot & Raisin Salad
  Chipotle Mexican Grill Chipotle Honey Vinaigrette
  Chipotle Mexican Grill Barbacoa Burrito
  Cliff & Buster Coconut Macaroons
  Cocoa-Cole Blak
  Crunch 'N Munch Buttery Toffee Popcorn with Peanuts
  Dairy Queen MooLatte
  Del Taco Crispy Fish Taco
  Duncan Hines Moist Deluxe Yellow Cake Mix
  Dunkin' Donuts Coffee Coolatta
  Einstein Bros. Bagels Santa Fe Egg Sandwich
  El Pollo Loco Avocado Salsa
  El Pollo Loco BBQ Baked Beans
  El Pollo Loco Creamy Cilantro Dressing
  Famous Amos Chocolate Chip Cookies
  Fritos Hot Bean Dip
  Hellman's/Best Foods Mayonnaise
  Hidden Valley The Original Ranch Dressing
  Jack in the Box Pumpkin Pie Shake
  Jacquin's Peppermint Schnapps
  Jason's Deli Creamy Liqueur Fruit Dipping  Sauce
  Jimmy Dean Breakfast Sausage--Regular
  Jimmy Dean Breakfast Sausage--Maple
  Jimmy Dean Breakfast Sausage--Hot
  KFC Cajun Honey Wings
  KFC  Chicken Pot Pie
  Kozy Shack Rice Pudding
  Kraft Miracle Whip
  Krispy Kreme Original Glazed Doughnuts
  Lawry's Red Pepper Seasoned Salt (made with Tabasco)
  Lipton Brisk Iced Tea
  Lipton Diet Green Tea with Citrus
  Lincoln Snacks Poppycock
  Maid-Rite Loose Meat Sandwich
  M&M/Mars Munch Bar
  Mauna Loa Kona Coffee Glazed Macadamias
  McDonald's Sweet Tea
  McDonald's Vanilla Iced Coffee
  McDonald's Cinnamon Melts
  McDonald's Fruit & Walnut Salad
  McDonald's Tangy Honey Mustard
  McDonald's Lobster Sandwich
  Mrs. Fields Cranberry White Chocolate Cookies
  Mrs. Fields Pumpkin Harvest Cookies
  No Pudge! Original Fat Free Fudge Brownie Mix
  Nuts 4 Nuts Candied Nuts
  Old Bay Seasoning
  Orange Julius Banana Julius
  Orange Julius Strawberry-Banana Classic Smoothie
  Pal's Sauceburger
  Panera Bread Broccoli Cheddar Soup
  Panera B read Cranberry Walnut Bagel
  Panera Bread French Onion Soup
  Panera Bread Spinach Artichoke Baked Egg Soufflé
  Pepperidge Farm Soft Baked Snickerdoodle Cookies
  Popeyes  Buttermilk Biscuits
  Popeyes Cajun Gravy
  Popeyes Cajun Sparkle
  Popeyes Red Beans and Rice --Improved
  Ragu Pasta Sauce--Meat
  Ragu Pasta Sauce--Tomato, Basil, and Italian Cheese
  Rondele Garlic & Herbs Cheese Spread
  Sabra Classic Hummus
  Skyline Chili
  Sonic Drive-In Peanut Butter Shake
  Sonic Drive-In Peanut Butter Fudge Shake
  Sonic Drive-In Strawberry Cheesecake Shake
  Sonic Drive-In Sonic Burger
  Sonic Drive-In Hickory Burger
  Sonic Drive-In Jalapeno Burger
  The Soup Nazi's Crab Bisque
  The Soup Nazi's Cream of Sweet Potato Soup
  The Soup Nazi's Indian Mulligatawny
  The Soup Nazi's Mexican Chicken Chili
  Spatini Spaghetti Sauce Mix
  Starbucks Caramel Macchiato
  Starbucks Frappuccino (Bottle Version)
  Starbucks Gingerbread Latte
  Starbucks Hot Chocolate
  Starbucks Mocha Coconut Frappuccino
  Starbucks Carrot Cake
  Starbucks Classic Coffee Cake
  Starbucks Cranberry Bliss Bar
  Starbucks Lemon Loaf
  Starbucks Maple Oat Nut Scone
  Starbucks Peppermint Brownie
  Starbucks Pumpkin Bread
  Starbucks Pumpkin Cream Cheese Muffin
  Starbucks Pumpkin Scone
  Starbucks Vanilla Almond Biscotti
  Stouffer's Macaroni & Cheese
  Subway Bourbon Street Glaze
  Subway Chipotle Southwest Sauce
  Subway Sweet Onion Sauce
  Taco Bell Baja Sauce
  Taco Bell Chicken Quesadilla
  Taco Bell Mild Border Sauce
  Wendy's Garden Sensations Mandarin Chicken Salad
  Wendy's Wild Mountain Bacon Cheeseburger
  Weight Watchers Smart Ones Banana Muffins
  Yonah Schimmel Low-Fat New York City Knish

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  Nicknamed "Sliders" and "Gut Bombers," these famous tiny burgers were one of the earliest fast-food creations. It all started in 1921 when E.W. Ingram borrowed $700 to open a hamburger stand in Wichita, Kansas. Ingram chose the name White Castle because "white" signified purity and cleanliness, while "castle" represented strength. permanence, and stability. White Castle lived up to its name, maintaining that permanence and stability by growing steadily over the years to a total of 380 restaurants.

  Ingram's inspiration was the development of steam-grilling, a unique process that helped the burgers retain moisture. The secret is grilling the meat over a small pile of onions that give off steam as they cook. Five holes in each mini-burger help to ensure that the meat is completely cooked without having to flip the patties. Today customers can buy these burgers "by the sack" at the outlets, or pick them up in the freezer section of most grocery stores, but hey, making them at home is fun!

  Now, how about some fries and a milkshake to complete the meal?

  Source:More Top Secret Recipes by Todd Wilbur.

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  Menu Description: "Our appetizing cheese dip with seasoned beef. Served with warm tostada chips."

  Take your chips for a dip in this top-secret Chili's skillet queso copycat recipe 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. Toss a few other ingredients into the saucepan and after about 20 minutes you'll have a great dip for picnic, party, or game time.

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  The Wingstop menu offers nearly a dozen flavor variations of fried chicken wings, including original hot buffalo-style, parmesan garlic, and mango habanero, but it's the lemon pepper wings that get the most raves. And even though they're referred to as "dry rub" wings on the menu, the secret to a perfect hack of the chain's lemon pepper wings is in the wet baste that goes on first.

  The lemon pepper won't stick to the wings without making them wet, and that's where the sauce, or baste, comes in. The baste is easy to make by clarifying butter and combining it with oil to prevent the butter from solidifying, then adding lemon pepper and salt.

  I obtained a sample of Wingstop's lemon pepper seasoning and took a few stabs at cloning the blend from scratch, but ultimately decided the task was a time-waster when pre-blended lemon pepper is so easy to find. I compared Wingstop's lemon pepper with the blends from McCormick and Lawry's—each is slightly different than what Wingstop uses. McCormick's is lemonier than Wingstop's blend, and Lawry's version is chunkier and less lemony, but either blend is close enough to deliver a satisfying clone.

  After the wings are fried, baste them with the sauce below and sprinkle them with your favorite lemon pepper. Now you've made wings like a Wingstop pro.

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  A popular staple of any Chinese chain is the fried rice so it better be good, and the version served at Panda Express most certainly is. Here's an easy hack 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.

  Now, how about some Honey Walnut Shrimp, or Beijing Beef to go with that rice? Find all my Panda Express copycat recipes here.

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  Need a recipe that copies Shake 'N Bake in a pinch? Here's the TSR solution for a quick clone that will give you the same texture and flavor of Kraft Shake 'N Bake using very common ingredients. You may notice the color is a bit different in this clone when compared to the real thing. That's because this recipe doesn't include beet powder—a hard to find ingredient that lends a red/orange tint to the original. But after you sink your teeth into the chicken baked the same way as described on the Shake 'N Bake box you'll swear it's the same stuff. When you're ready to get shaking and baking, use this breading on 2 1/2 pounds of chicken pieces or on 2 pounds of boneless, skinless chicken breasts.

  Source:Even More Top Secret Recipes by Todd Wilbur.

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

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

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  This special side may not always be on the menu at your local Outback Steakhouse. If it's not, use this Outback Steakhouse sweet potato copycat recipe to satisfy your craving. The butter, sugar and spices added to the baked and mashed sweet potatoes make this dish great with salmon, chicken, turkey, and pork; and it rocks as a holiday feast side. It's so sweet and rich that it could double as pie filling. And just check out the amazing finishing touch: pecans, corn flakes and oats mixed with butter, brown sugar, and cinnamon for a streusel-like crunchy topping, that you'll want to eat by the spoonful.

  Find more incredible copycat recipes for famous side dishes here.

  Source:Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  The automated process for creating Krispy Kreme doughnuts, developed in the 1950's, took the company many years to perfect. When you drive by your local Krispy Kreme store between 5:00 and 11:00 each day (both a.m. and p.m.) and see the "Hot Doughnuts Now" sign lit up, inside the store custom-made stainless steel machines are rolling. Doughnut batter is extruded into little doughnut shapes that ride up and down through a temperature and humidity controlled booth to activate the yeast. This creates the perfect amount of air in the dough that will yield a tender and fluffy finished product. When the doughnuts are perfectly puffed up, they're gently dumped into a moat of hot vegetable shortening where they float on one side until golden brown, and then the machine flips them over to cook the other side. When the doughnuts finish frying, they ride up a mesh conveyor belt and through a ribbon of white sugar glaze. If you're lucky enough to taste one of these doughnuts just as it comes around the corner from the glazing, you're in for a real treat—the warm circle of sweet doughy goodness practically melts in your mouth. It's this secret process that helped Krispy Kreme become the fastest-growing doughnut chain in the country.

  As you can guess, the main ingredient in a Krispy Kreme doughnut is wheat flour, but there is also some added gluten, soy flour, malted barley flour, and modified food starch; plus egg yolk, non-fat milk, flavoring, and yeast. I suspect a low-gluten flour, like cake flour, is probably used in the original mix to make the doughnuts tender, and then the manufacturer adds the additional gluten to give the doughnuts the perfect framework for rising. I tested many combinations of cake flour and wheat gluten, but found that the best texture resulted from cake flour combined with all-purpose flour. I also tried adding a little soy flour to the mix, but the soy gave the dough a strange taste and it didn't benefit the texture of the dough in any way.  I excluded the malted barley flour and modified food starch from the Krispy Kreme original glazed doughnut recipe since these are difficult ingredients to find. These exclusions didn't seem to matter because the real secret in making these doughnuts look and taste like the original lies primarily in careful handling of the dough.

  The Krispy Kreme original glazed doughnut recipe dough will be very sticky when first mixed together, and you should be careful not to over mix it or you will build up some tough gluten strands, and that will result in chewy doughnuts. You don't even need to touch the dough until it is finished with the first rising stage. After the dough rises for 30 to 45 minutes it will become easier to handle, but you will still need to flour your hands. Also, be sure to generously flour the surface you are working on when you gently roll out the dough for cutting. When each doughnut shape is cut from the dough, place it onto a small square of wax paper that has been lightly dusted with flour. Using wax paper will allow you to easily transport the doughnuts (after they rise) from the baking sheet to the hot shortening without deflating the dough. As long as you don't fry them too long—1 minute per side should be enough—you will have tender homemade doughnuts that will satisfy even the biggest Krispy Kreme fanatics.

  Source:Top Secret Recipes Unlocked by Todd Wilbur.

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  This KFC mashed potatoes and gravy recipe duplicates the tasty tan stuff that's poured over fluffy mashed potatoes at the Colonel's chain of restaurants. And since the original recipe contains MSG (as does their chicken), this mash potato & gravy sauce clone was designed with that "secret" ingredient. You may choose to leave out the MSG, which is a natural amino acid found in vegetables and other foods, but your clone won't taste like the real thing without it. Also try our KFC Potato Salad copycat recipe.

  Source:Even More Top Secret Recipes by Todd Wilbur.

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  If you like baked beans you'll want to try this clone recipe from the world's first theme restaurant chain. Combine ingredients in a covered casserole dish, and bake for an hour and a half. This makes the dish handy if transporting to another location for a party or potluck, since you can fill the dish, cover it, then pop it into the oven once you arrive. For the pulled pork you can either use the recipe here Hard Rock Cafe Pig Sandwich clone, or you can add some pre-made pulled pork found in most stores. Or just leave that ingredient out. Either way the beans you make here will be a tasty side dish or solo snack.

  Source:Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  Menu Description: "Our own special recipe made with fresh ground chuck, pork, mild onions, green peppers and more. Served with mashed potatoes, brown gravy and garlic toast."

  Here's a great meatloaf recipe to add to your dinnertime repertoire. This luscious loaf combines ground chuck with ground pork along with bread crumbs, green onion, garlic, carrot and green pepper for one of the best classic American meatloaves. Use a perforated nesting meatloaf pan if you've got one so that the fat drains out into the pan below. If you don't have one of those a regular loaf pan will still work fine. But use a large one. This recipe makes a pretty big loaf.

  Source:Top Secret Restaurant Recipes 2 by Todd Wilbur.

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

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

  Source:Even More Top Secret Recipes by Todd Wilbur.

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

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  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 dish, 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.

How to Process Mcdonalds Fish Fillet Burger

Source: https://topsecretrecipes.com/mcdonalds-filet-o-fish-copycat-recipe.html

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