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Top Secret Restaurant Recipes 2

Top Secret Restaurant Recipes 2

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More amazing clones of famous dishes from America's favorite restaurant chains

Todd Wilbur

First Printing, January




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Book Details
 Price
 4.00
 Pages
 396 p
 File Size 
 6,426 KB
 File Type
 PDF format
 eISBN
 978-1-429-54845-8
 Copyright©   
 Todd Wilbur, 1997,2007

Introduction
I feel out of place at the ritzy Stirling Club in Las Vegas—
like a Macho Nacho Burrito at a caviar tasting. But there I
am attending an invite-only shindig where impressionist
Rich Little speaks in his own voice, and Lifestyles of the
Rich and Famous host Robin Leach works the room. It’s a
very Vegas moment.

Then someone drags singer Clint Holmes over to our
group. He’s the Tom Jones-esque crooner headlining at
Harrah’s who was voted “Best All Around Entertainer in Las
Vegas.” I mention that I saw him perform in Atlantic City at
the 1990 Miss America Pageant I was covering as a TV
news reporter. When he ignores my comment I wonder,
“Did I just insult the man?” Now I’m not sure what to say
Thankfully, a friend cuts through the awkwardness to tell
Clint what I do for a living, “Todd writes cookbooks.”
She looks back my way, expecting me to elaborate. “The
books are called Top Secret Recipes,” I tell him. “They
show people how to make famous food at home with
common ingredients.”

From past experience I realize that at this point I haven’t
provided enough information to make Clint understand my
strange career path, so here’s where I open up my stance
and bend forward as though I’m carefully studying a piece
of food. “I reverse-engineer brand-name foods, like a Big
Mac or a Twinkie or Red Lobster Cheddar Bay Biscuits,
and then create clone recipes that instruct you how to easily
duplicate the taste of these foods in your own kitchen using
ingredients you can find in any supermarket.”
Now I wait to see if the ball will fall on red or black. About
half of the people appreciate the unusual cookbook
concept, and many of them have used the recipes before,
either from the books or off the website. But the other half—
and these are usually people who don’t like to cook—shoot
me a blank, puzzled stare followed by a cordial nod of fake
acknowledgment. It’s a look that says, “Why the heck would
I want to duplicate food that I can just go out and buy?” It
seems like the Best All Around Entertainer of the Year is in
the latter category. Let’s just say the roulette ball fell on
green that night, since Clint was whisked away before I
could continue with my explanation.

If I’d had the chance to explain in more detail why so
many people enjoy cloning famous foods, I think I could
have won Clint over. I’d tell him how cool it is making
America’s most popular food in our own kitchens and then
watching people freak out when they take a bite. I would
suggest that we can save money by making these dishes at
home, and that with these formulas we have the freedom to
customize our favorite brand-name foods for special tastes
and dietary requirements. I’d remark that unlike any other
cookbook, when you cook for the first time from a Top
Secret Recipes cookbook, you know in advance what the
finished product will taste like.

By this time, I’m sure I’d see the huge lightbulb over
Clint’s head pop on. And then he would ask the next
inevitable question: “How do you get away with this?”
Now I would explain to Clint that these are original,
personally copyrighted recipes that I create from scratch in
my own laboratory (I know, ha ha; it’s really my kitchen,
Clint). I’d describe to him the time-consuming process of
dissecting multiple samples, of sniffing out ingredients, of
straining sauces and calculating measurements. And then
I’d finish by explaining that I never represent these recipes
as the actual recipes for the brand-name foods, because I
respect the success and trademarks of the companies, and
that I imitate as a compliment to the corporate chefs. It’s
flattery in its sincerest form, I’d say.

By now Clint would be ignoring everyone else. As he
starts to understand the multiple benefits of this niche
concept of culinary deconstruction/reconstruction, he would
refuse to sing a song for the crowd, because he wants to
hear more. “How exactly do you get these recipes? Do you
get a job at the restaurants and steal them?” When he still
doesn’t completely grasp what I’m saying, I’d spend more
time with him, and I would make sure to talk very slowly.
I would tell Clint that creating these recipes is a game.

Each Top Secret Recipe is a little mystery to be unraveled
without full knowledge of the original formula. I’d tell him that
I have never worked at any of these chains, nor have I ever
obtained corporate recipes. I would explain how the game
must be played using certain kitchen sleuthing techniques
that I have developed over the past 20 years. I will, for
example, order the food to go, but ask that all of the
elements of the dish be packed up separately (sauces,
garnishes, etc.) so that back in the lab can copy each
component of the dish one at a time. I’d also describe my
extensive research in cookbooks and on the Internet to
understand ways that similar recipes are crafted. I’d tell him
that only then do I write out the recipe and make my first
attempt. After that, it’s like sculpting, I’d say. I add a little of
this, take out a little of that, until many, many batches later a
good clone is formed.

Clint and I would really hit it off as we went on and on
about cloning America’s favorite brand-name foods.
Eventually he’d realize that he has fallen way behind on his
schmoozing, and say that, regretfully, he has to go. He’d
offer me front-row tickets to his next show and then he’d
ask when the new book is coming out. I’d tell him it’s called
Top Secret Restaurant Recipes 2, it’ll be out very soon,
and I’m writing the introduction right now. I’d also tell him
that it’s my best work.

He’d shake my hand and move into the crowd, and I’d
feel like I just made a new friend. Before he’s too far away,
he’d turn back and offer me an enlightening Clint Holmes
nugget of wisdom : “Hey, Todd,” he’d say “Don’t spend too
much time on that introduction. It sounds to me like it’s
those clone recipes people really want.”
I’d promise to take his advice, because, deep down, I
know Mr Clint Holmes gets it. And he’s right.
If you’re new to Top Secret Recipes, you are about to
experience a cookbook concept unlike any other. This
book is a collection of 150 original recipes to clone
signature items from America’s largest casual restaurant
chains. All the recipes have been created from a process
of reverse-engineering, using common ingredients and
simplified steps.

In the 10 years since Top Secret Restaurant Recipes
was released, I have received thousands of e-mails and
letters filled with cloning requests for chain restaurant
appetizers and entrees and desserts that I hadn’t thought
about before, or that I never got around to dissecting for the
first book. I’m happy to say that this latest collection is
assembled with replica recipes from those mouthwatering
suggestions. There are more full-service restaurant clone
recipes included in this book than in any previous Top
Secret Recipes volume.
In a full house, where the kitchen is the hub of activity, the
process of preparing tasty meals can be a rewarding event
in which all can participate. The reason I first created these
Top Secret Recipes is that I found cooking home
duplicates of favorite famous dishes adds an extra
sprinkling of joy to the process. It’s a real kick digging into a
dish you made at home that comes out tasting just like a
menu item from a famous restaurant chain. And now, with
these clone recipes to assist you, a combination of tastealike
versions of your favorite courses from different chains
can be served in one meal creating a dining experience
you couldn’t have in any one restaurant.

These days we spend nearly half of the money
designated for food on dining outside of our homes. Emeril
Lagasse, Rachael Ray and Martha Stewart are more
popular than ever, but on any given day 44 percent of adults
are filling their bellies in a diner, cafe, coffeehouse, bistro,
sub shop, dinnerhouse, pizza joint, cafeteria or buffet
somewhere in America rather than preparing food in their
own shiny home kitchens. Speed and convenience are
obviously major factors that play into our decision to pay
someone to make food for us, but what about the cost? Out
of curiosity, I priced each ingredient for a dozen recipes in
this book and then broke those totals down by serving. If
you’re into saving a little coin, you’ll see from this list how
making food at home will usually cost much less than dining out:
I first started hammering out these recipes immediately
following the release of Top Secret Restaurant Recipes,
so what you have here is the culmination of work that spans
a decade. The process is time-consuming and tedious,
and I resisted releasing this book before it contained the
very best collection of clone recipes I could muster. Within
the mix are many recipes that required repeated tooling
over 6 months or more before I finally struck gold. If a recipe
doesn’t pierce the bull’s-eye, I keep shooting until I score. If
the final product isn’t a direct hit, that recipe doesn’t make
the cut. Because of this strict process, I believe in my
formulas, and I’m confident that you will find the results rewarding.

If you’d like additional input on these recipes, check out
t h e Top Secret Recipes website
(www.TopSecretRecipes.com), where fellow clone rangers
have added their comments and suggestions for many of
these formulas. The important thing is to enjoy the creative
freedom you now have with this collection. Cooking at
home means having the liberty to experiment with a variety
of ingredients, and the ability to customize recipes to suit
varying tastes and dietary requirements. I encourage you to
make these recipes uniquely yours.
Until next time, I’ll be down here in the top secret
underground lab, dissecting away, to come up with another
big batch of recipes that helps you create kitchen clones of
America’s favorite brand-name foods. Happy cloning!

Table of Contents

Title Page
Copyright Page
Dedication
Acknowledgements
Introduction
APPLEBEE’S MUD SLIDE
APPLEBEE’S PERFECT APPLE MARGARITA
APPLEBEE’S PERFECT SUNRISE
APPLEBEE’S ONION PEELS
APPLEBEE’S BAKED FRENCH ONION SOUP
APPLEBEE’S SANTA FE CHICKEN SALAD
APPLEBEE’S ALMOND RICE PILAF
APPLEBEE’S BOURBON STREET STEAK
APPLEBEE’S CHICKEN FAJITA ROLLUP
APPLEBEE’S CRISPY ORANGE CHICKEN BOWL
APPLEBEE’S HONEY GRILLED SALMON
APPLEBEE’S TEQUILA LIME CHICKEN
APPLEBEE’S WHITE CHOCOLATE & WALNUT
BLONDIE
BENIHANA GINGER SALAD DRESSING
BENIHANA JAPANESE ONION SOUP
BENIHANA MANDARIN ORANGE CHEESECAKE
BENNIGAN’S THE MONTE CRISTO
BUFFALO WILD WINGS BUFFALO WINGS AND
SAUCES
CALIFORNIA PIZZA KITCHEN CALIFORNIA COSMO
CALIFORNIA PIZZA KITCHEN THAI CRUNCH SALAD
CALIFORNIA PIZZA KITCHEN CALIFORNIA CLUB PIZZA
CALIFORNIA PIZZA KITCHEN JAMAICAN JERK
CHICKEN PIZZA
CARRABBA’S BREAD DIPPING BLEND
CARRABBA’S HOUSE SALAD DRESSING (CREAMY PARMESAN)
CARRABBA’S CHICKEN MARSALA
THE CHEESECAKE FACTORY MINI CRABCAKES
THE CHEESECAKE FACTORY SWEET CORN TAMALE CAKES
THE CHEESECAKE FACTORY CHICKEN MADEIRA
THE CHEESECAKE FACTORY BANG-BANG CHICKEN & SHRIMP
THE CHEESECAKE FACTORY ORIGINAL CHEESECAKE
THE CHEESECAKE FACTORY WHITE CHOCOLATE
RASPBERRY TRUFFLE CHEESECAKE
CHEVYS FRESH SALSA
CHEVY’S MANGO SALSA
CHEVYS CHILE CON QUESO
CHEVYS GARLIC MASHED POTATOES
CHEVYS SWEET CORN TOMALITO
CHEVYS FLAN
CHILI’S SALSA
CHILI’S BONELESS BUFFALO WINGS
CHILI’S BONELESS SHANGHAI WINGS
CHILI’S CHICKEN CRISPERS
CHILI’S CHILI QUESO
CHILI’S LETTUCE WRAPS
CHILI’S SOUTHWESTERN EGGROLLS
CHILI’S CHICKEN ENCHILADA SOUP
CHILI’S SOUTHWESTERN VEGETABLE SOUP
CHILI’S HONEY MUSTARD DRESSING
CHILI’S GRILLED BABY BACK RIBS
CHILI’S CHOCOLATE CHIP PARADISE PIE
CHILI’S MOLTEN CHOCOLATE CAKE
CLAIM JUMPER GARLIC CHEESE BREAD
CLAIM JUMPER FIRE-ROASTED ARTICHOKE
CLAIM JUMPER CHEESE POTATOCAKES
CLAIM JUMPER SPICY THAI SLAW
CLAIM JUMPER MEATLOAF
DENNY’S FABULOUS FRENCH TOAST
DENNY’S BBQ CHICKEN SANDWICH
DENNY’S CLUB SANDWICH
HARD ROCK CAFE HOMEMADE CHICKEN NOODLE SOUP
HARD ROCK CAFE BAR-B-QUE BEANS
HARD ROCK CAFE COLESLAW
HARD ROCK CAFE PIG SANDWICH
HOUSTON’S CHICAGO-STYLE SPINACH DIP
HOUSTON’S HONEY-LIME VINAIGRETTE
HOUSTON’S COLESLAW
IHOP CINN-A-STACKS
IHOP COUNTRY GRIDDLE CAKES
IHOP COUNTRY OMELETTE
IHOP HARVEST GRAIN ’N NUT PANCAKES
IHOP PUMPKIN PANCAKES
ISLANDS CHINA COAST SALAD DRESSING
ISLANDS ISLAND FRIES
ISLANDS TORTILLA SOUP
ISLANDS YAKI SOFT TACOS
JOE’S CRAB SHACK BLUE CRAB DIP
JOE’S CRAB SHACK GARLIC KING CRAB LEGS
LONE STAR STEAKHOUSE LETTUCE WEDGE SALAD
LONE STAR STEAKHOUSE BAKED SWEET POTATO
LONE STAR STEAKHOUSE LONE STAR CHILI
MARGARITAVILLE CRAB, SHRIMP AND MUSHROOM DIP
MARGARITAVILLE JAMAICA MISTAICA WINGS
MARGARITAVILLE KEY LIME PIE
MARIE CALLENDER’S LEMON CREAM CHEESE PIE
MARIE CALLENDER’S PUMPKIN PIE
MIMI’S CAFE CARROT RAISIN BREAD
MIMI’S CAFE CORN CHOWDER
MIMI’S CAFE FRENCH MARKET ONION SOUP
OLIVE GARDEN LIMONCELLO LEMONADE
OLIVE GARDEN BRUSCHETTA
OLIVE GARDEN SICILIAN SCAMPI
OLIVE GARDEN STUFFED MUSHROOMS
OLIVE GARDEN TOASTED RAVIOLI
OLIVE GARDEN PASTA E FAGIOLI
OLIVE GARDEN MINESTRONE SOUP
OLIVE GARDEN CHICKEN SCAMPI
OLIVE GARDEN CHOCOLATE LASAGNA
OLIVE GARDEN FROZEN TIRAMISU
OLIVE GARDEN LEMON CREAM CAKE
OLIVE GARDEN TIRAMISU
ORIGINAL PANCAKE HOUSE APPLE PANCAKE
ORIGINAL PANCAKE HOUSE GERMAN PANCAKE
OUTBACK STEAKHOUSE HONEY WHEAT BUSHMAN BREAD
OUTBACK STEAKHOUSE GRILLED SHRIMP ON THE BARBIE
OUTBACK STEAKHOUSE KOOKABURRA WINGS
OUTBACK STEAKHOUSE BLEU CHEESE DRESSING
OUTBACK STEAKHOUSE CAESAR SALAD DRESSING
OUTBACK STEAKHOUSE HONEY MUSTARD SALAD DRESSING
OUTBACK STEAKHOUSE RANCH SALAD DRESSING
OUTBACK STEAKHOUSE TANGY TOMATO DRESSING
OUTBACK STEAKHOUSE CINNAMON APPLE OBLIVION
OUTBACK STEAKHOUSE SYDNEY’S SINFUL SUNDAE
P. F. CHANG’S MAI TAI
P. F. CHANG’S CHANG’S SPARE RIBS
P. F. CHANG’S CHICKEN IN SOOTHING LETTUCE WRAPS
P. F. CHANG’S SHRIMP DUMPLINGS
P. F. CHANG’S GARLIC SNAP PEAS
P. F. CHANG’S CHANG’S SPICY CHICKEN
P. F. CHANG’S DAN-DAN NOODLES
P. F. CHANG’S LEMON PEPPER SHRIMP
P. F. CHANG’S MONGOLIAN BEEF
P. F. CHANG’S OOLONG MARINATED SEA BASS
P. F. CHANG’S ORANGE PEEL CHICKEN
P. F. CHANG’S CHOCOLATE TORTE
RED LOBSTER TARTAR SAUCE
RED LOBSTER CHEDDAR BAY BISCUITS
RED LOBSTER BACON-WRAPPED STUFFED SHRIMP
RED LOBSTER CHEDDAR BAY CRAB BAKE
RED LOBSTER PARROT BAY COCONUT SHRIMP
RED LOBSTER NEW ENGLAND CLAM CHOWDER
RED LOBSTER TERIYAKI GLAZED FRESH FISH
RED ROBIN SEASONING
RED ROBIN 5 ALARM BURGER
RED ROBIN BANZAI BURGER
RED ROBIN TERIYAKI CHICKEN BURGER
ROADHOUSE GRILL ROADHOUSE RITA
ROADHOUSE GRILL ROADHOUSE CHEESE WRAPS
ROADHOUSE GRILL BABY BACK RIBS
ROMANO’S MACARONI GRILL CHICKEN PORTOBELLO
ROMANO’S MACARONI GRILL CHICKEN SCALOPPINE
ROMANO’S MACARONI GRILL PENNE RUSTICA
RUBY TUESDAY CREAMY MASHED CAULIFLOWER
TGI FRIDAY’S BLACK BEAN SOUP
T.G.I. FRIDAY’S BROCCOLI CHEESE SOUP
T.G.I. FRIDAY’S PECAN-CRUSTED CHICKEN SALAD
T.G.I. FRIDAY’S SIZZLING SHRIMP
TONY ROMA’S BLUE RIDGE SMOKIES SAUCE
TONY ROMA’S BAKED POTATO SOUP
TONY ROMA’S MAPLE SWEET POTATOES
TONY ROMA’S CAROLINA HONEYS BBQ SALMON
WAFFLE HOUSE WAFFLES
TRADEMARKS
INDEX

Screenbook


PLUME
Published by Penguin Group
Penguin Group (USA) Inc., 375 Hudson Street, New York, New York 10014, U.S.A. •
Penguin Group (Canada), 90 Eglinton Avenue East, Suite 700, Toronto, Ontario,
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Roads, Albany, Auckland 1310, New Zealand (a division of Pearson New Zealand Ltd.)
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2196, South Africa Penguin Books Ltd., Registered Offices: 80 Strand, London WC2R
ORL, England
First published by Plume, a member of Penguin Group (USA) Inc. Previously published
under the title Super Secret Restaurant Collection.

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