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Top Secret Recipes Unlocked: All New Home Clones of America's Favorite Brand -Name Foods · Read more · Top Secret Recipes Unlocked: All New Home. Top Secret Recipes by Todd Wilbur. Top Secret Recipes version of. Applebee's. Baked French Onion Soup. Don't even try to find this one on the menu at. The kitchen clone recipe king is back with a new Top bestselling Top Secret Top Secret Recipes Unlocked and millions of other books are available for.
Return policy. Top Secret Recipes Unlocked: Now you can have two cloned burgers for less than the fat found in one original. Outback Steakhouse Ranch Salad Dressing. Arthur Simms was in the restaurant business for many years before he opened the first Mimi's Cafe with his son, Tom, in Anaheim, California in
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You can also use vegetable or canola oil. Served with warm tostada 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.
Once a regular menu item, these sweet, saucy wings are now added to the KFC menu on a "limited-time-only" basis in many markets. So how are we to get that sticky sauce all over our faces and hands during those many months when we are cruelly denied our Honey BBQ Wings?
Rolled, sliced and served with a Mexi-ranch dipping sauce. The Mexi-ranch dipping sauce is the perfect creamy compliment for this recipe and you can use what's left over for a dressing on your next salad.
The sauce is actually just a kicked-up ranch dressing recipe that includes a small amount of buttermilk in the ingredients list. But if you don't want to buy a whole carton of buttermilk to use just a tablespoon for this recipe, that's okay.
Substitute the regular moo juice you've got sitting in the fridge. For the spicy marinade it's best to use ground chipotle pepper dried smoked red jalapeno made by McCormick.
If you can't find that stuff, cut the amount in half and use cayenne pepper. That's helpful if you're about to tip the limit for the express lane checkout line. Here's a technique for making flavorful butternut squash that's crazy easy. Use a sharp peeler to remove the tough skin, then skip on over to the chopping block but please, no skipping with a sharp knife.
Our wings tossed in habanero-honey wing sauce with cucumber sticks and house-made mango ranch dipping sauce. Everyone loves the flavorful non-functioning chicken parts. When they're good, they're real good. And these little guys from Jimmy Buffet's chain of island-themed restaurants are some of the best.
The preparation is no big secret: Fry the wings, add the sauce. It's that habanero honey sauce recipe that makes these so good. Add to that an easy-to-make mango ranch dipping sauce and you're off on a non-stop cruise to chicken wing paradise. The restaurant serving size is for 10 wings, but these top secret sauces will be enough for 30 wings. 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. The entire process for making this soup which Islands serves in "bottomless bowls" takes as long as 3 hours, but don't let that discourage you.
Most of that time is spent waiting for the chicken to roast up to 90 minutes -- although you can save time by using a precooked chicken, see Tidbits and letting the soup simmer 1 hour. The actual work involved is minimal -- most of your time is spent chopping the vegetable ingredients. This recipe produces soup with an awesome flavor and texture since you'll be making fresh chicken stock from the carcass of the roasted chicken.
As for the fried tortilla strip garnish that tops the soup, you can go the hard way or the easy way on that step. The hard way makes the very best Islands tortilla soup recipe and it's really not that hard: Simply slice corn tortillas into strips, fry the strips real quick, then toss the fried strips with a custom seasoning blend. The easy way is to grab a bag of the new habanero-flavored Doritos, which happen to be similar in spiciness to the strips used at the restaurant.
Simply crumble a few of these chips over the top of your bowl of soup, and dive in. In each store wings are coated with a KFC-style breading before they get fried up and tossed in delicious Cajun sauce. The sauce is da bomb on wings, but you can also put it to work on ribs or other chicken parts like breaded tenders or baked nuggets. This recipe calls for Emeril's Bayou Blast Cajun Seasoning, but it will also work with any other Cajun seasoning blend you find in your local market.
Since , when Colonel Harland Sanders opened his first franchise, only a select few have been privy to the secret "herbs and spices" contained in the billion-dollar blend. To protect the top-secret recipe, the company claims, portions of the secret blend are premixed at two confidential spice companies and then distributed to KFCs offices, where they are combined.
In , in his book Big Secrets, author William Poundstone hired a laboratory to analyze a dry sampling of the spice mixture. The surprising discovery was that instead of identifying "eleven herbs and spices," the analysis showed only four ingredients: The cooking procedure is believed to be the other half of the secret. Colonel Sanders became famous for using a pressure cooker shortly after its invention in He discovered that hungry travelers greatly appreciated the ten-minute pressure-cooking process compared to the half hour it used to take for frying chicken, and the new process made the chicken juicy and moist inside.
KFC is the third-largest fast-food chain in the country, and uses around million chickens every year. With barbecued chicken, sliced red onion, cilantro, and smoked Gouda cheese. These two "amateur chefs" say they were influenced by Wolfgang Puck, whose Spago restaurant in Los Angeles was the first to create pizza with unusual toppings.
Now they have developed a niche somewhere between gourmet food and traditional Italian-style pizzas, creating what one magazine described as "designer pizza at off-the-rack prices. When Cajun food was in style, the Cajun chicken pizza was a top seller; today that item has been replaced with Southwestern and Thai pizza varieties.
Decades later it remains one of the top-selling pizza creations. You can use this CPK BBQ chicken pizza recipe to make your pizza with pre-made or packaged dough, but I highly recomment taking the time to make the dough yourself.
You'll find that it's well worth the little bit of extra work. You can use these clones as dipping sauces or pour them over the pasta of your choice to duplicate a variety of entree items available at the chain. Use the alfredo sauce over Fettuccine and you get Fettuccine Alfredo.
Make up your own dishes adding sausage, chicken or whatever you have on hand for an endless variety of Italian grub. Rather than going through the tedious and more expensive task of steaming fresh clams and dicing up all the good parts, we can use the more affordable and convenient canned clams found in any supermarket.
Just remember to not toss out the clam juice in the cans when you open them, since you'll need that flavorful liquid in the first step.
Toss out that packet or use it elsewhere, see Tidbits and follow the recipe described below for a better solution to a spot-on soup hack. Thanks to Panera Bread's policy of completely transparent ingredients, I discovered a surprising ingredient or two wow, cabbage!
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 20 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 delectible discoveries with readers everywhere.
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. Friday's Jack Daniel's Glazed Ribs, and much, much more Easy to Prepare.
And so delicious you'll swear it's the real thing! Click on the "Table of Contents" link, underneath the book graphic on the left to see the full list of recipes included in this cookbook. You may also like: A chili pepper, soy and ginger sauce. It's sweet-and-sour with a kick, and the kick is what the beer's for. Next time you're at the market grab yourself some chili garlic sauce in the aisle with the other Asian foods.
That's the crucial ingredient to this Buffalo Wild Wings Asian Zing Sauce recipe that gives this sauce its heat, along with its deep red color. Once this sauce is made it'll store for weeks in a sealed container in your fridge. Now you've got a quick dip for eggrolls, wontons and spring rolls. Cook up some wings, nuggets or breaded tenders and toss 'em in the gooey goodness until well-coated, then serve hot.
And don't forget the beer. The little red packets of viscous hot sauce at the fast food giant have a cult following of rabid fans who will do whatever it takes to get their hands on large quantities.
One such fan of the sauce commented online, "Are there any Wendy's employees or managers out there that will mail me an entire case of Hot Chili Seasoning? I swear this is not a joke. I love the stuff.
I tip extra cash to Wendy's workers to get big handfuls of the stuff. The ingredients listed on the real Hot Chili Seasoning are water, corn syrup, salt, distilled vinegar, natural flavors, xanthan gum, and extractives of paprika. We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum a thickener to get the slightly gooey consistency right, and for the natural flavor and color we'll use cayenne pepper, cumin, paprika and garlic powder, then filter the particles out with a fine wire mesh strainer after they've contributed just what the sauce needs.
This recipe makes 5 ounces of sauce—that costs just pennies to make—and it's just the right amount to fit nicely into a used hot sauce shaker bottle. Outback Steakhouse makes a tasty version of creamy ranch dressing for its house and Queensland salads. To get the same flavor and creaminess of the original at home, you'll need to add one teaspoon of Hidden Valley Ranch instant salad dressing mix.
Since there's three teaspoons of dressing mix per packet, you can make three batches of dressing with one envelope of dressing mix. Created by food hacker Todd Wilbur, this sauce is inspired by the delicious secret chicken finger dipping sauce from Raising Cane's and Zaxby's.
He soon had 90 stores in 20 cities throughout Mexico. It was only three years later that Ochoa got the attention of bigwigs at Dennys, Inc. Ochoa took the deal, and El Pollo Loco grew from 17 to more than outlets over the following decade. The real version of this chili sauce comes to each Wienerschnitzel unit as concentrated brown goo in big 6-pound, ounce cans.
After adding 64 ounces of water and 15 chopped hamburger patties the stuff is transformed into the familiar thick and spicy chili sauce dolloped over hot dogs and French fries at America's largest hot dog chain. The proper proportion of spices, tomato paste, and meat is crucial; but the real challenge in hacking this recipe is finding a common grocery store equivalent for modified food starch that's used in the real chili sauce as a thickener. After a couple days in the underground lab with Starbucks lattes on intravenous drip, I came out, squinting at the bright sunshine, with a solution to the chili conundrum.
This secret combination of cornstarch and Wondra flour and plenty of salt and chili powder makes a chili sauce that says nothing but "Wienerschnitzel" all over it. Served with fries, ranch beans and homemade coleslaw. The pork is hickory smoked for 10 hours, but since we're impatient hungry people here, we'll cut that cooking time down to under 4 hours using a covered grill and carefully arranged charcoal.
Just sprinkle wet hickory chips over the hot charcoal arranged around the inside edge of a grill such as a round Weber , and let the smoking begin. You can certainly use an actual smoker if you've got one, and go the full 10 hours. You should try to make your cabbage a day ahead of time so it has time to marinate.
A secret blend that will make your homemade fish taste like it came from a famous seafood chain. Great for anyone who loves fish. And it's especially amazing on salmon. By identifying the herbs, spices and other ingredients that make great restaurant food taste so good, Todd created this custom Top Secret Fish Rub to help you make restaurant-style fish at home. Then cook the fish your favorite way. 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 KFC has the number-one slot, followed by Church's Chicken.
Since then, the chain has grown to 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. It's sweet, it's tangy, it's smoky, it's delicious; and it's only available in blister packs by request at one of the 1, U.
Chick-fil-A locations that dot the country. I guess that's why so many of you asked for a clone—those blister packs are small! But alas, with this top secret formula, you'll have a heaping one cup of a taste-alike version of the delicious sauce to use as you wish: In the late s Henry John Heinz established the slogan "57 Varieties," which you can still find printed on Heinz products even though the company now boasts over varieties in countries.
Today Heinz is the world's largest tomato producer, but interestingly the first product for the company that was launched in had nothing to do with tomatoes—it was grated horseradish.
It wasn't until that ketchup was added to the growing company's product line. Tomato is also an important ingredient in Heinz 57 steak sauce. But you'll find some interesting ingredients in there as well, such as raisin puree, malt vinegar, apple juice concentrate, and mustard. And don't worry if your version doesn't come out as brown as the original.
Heinz uses a little caramel coloring in its product to give it that distinctive tint. It's just for looks though, so I've left that ingredient out of this clone recipe. The turmeric and yellow mustard will help tint this version a little bit like the color of the real deal.
It's probably the simple recipe that includes wholesome ingredients like skim milk and real Cheddar cheese, without any preservatives or unpronounceable chemicals. This basic formula is 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: 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. The origin of the name of this chain of Japanese steakhouses dates back to Next time you're at Benihana, look carefully and you'll notice that bright red flower has been incorporated into the restaurants logo.
With most of the cooking performed before your eyes on an open hibachi grill, Benihana maintains a much smaller kitchen than most restaurants, allowing practically the entire restaurant to become productive, money-generating dining space. The limited space behind the scenes is for storage, office and dressing rooms, and a small preparation area for non-cooked items like these sauces. These sauces will go well with a variety of Asian dishes and can be frozen in sealed containers for weeks at a time.
If it's the Benihana Chicken and Steak you crave, you can find my clone recipe here. Along with your meal at this huge national steakhouse chain, comes a freshly baked loaf of dark, sweet bread, served on its own cutting board with soft whipped butter.
One distinctive feature of the bread is its color. How does the bread get so dark? Even though this recipe includes molasses and cocoa, these ingredients alone will not give the bread its dark chocolate brown color. Commercially produced breads that are this dark—such as pumpernickel or dark bran muffins—often contain caramel color, an ingredient used to darken foods.
Since your local supermarket will not likely have this mostly commercial ingredient, we'll create the brown coloring from a mixture of three easy-to-find food colorings —red, yellow and blue. If you decide to leave the color out, just add an additional 1 tablespoon of warm water to the recipe. If you have a bread machine , you can use it for kneading the bread you'll find the order in which to add the ingredients to your machine in "Tidbits".
Then, to finish the bread, divide and roll the dough in cornmeal, and bake. Served with crispy fries and coleslaw. To re-create these great ribs you first must clone the Cajun seasoning that is sprinkled on them. That takes, like, 5 minutes. Served with fire-grilled flatbread.
But before you get your face smeared with BBQ sauce, you may want to kick off your meal with this popular choice from the chain's appetizer column.
Start with 4 ounces of the best smoked salmon you can find—it should be very smoky if you want to duplicate the same taste of the original.
If you can't find salmon that's smoky enough, I found that adding a little hickory liquid smoke to the mix works perfectly to flavor the spread so that it tastes like Dave's version. You'll end up with twice the amount of spread as the original which makes this a great appetizer for a small party.
You can even prepare the flatbread ahead of time, then wrap it up in foil and reheat it in the oven before serving.
Brands Cinnabon Mrs. In stock 11 items available. Old price: Add to cart. Average rating:. Rating of votes 4. Dori Davis.
Just wanted to say the website looks fabulous!! Never stop!! I have 6 of your cookbooks and still faithfully check and save recipes from the blog.
Thanks so much!! Bonny Flerlageq. I have made many of the recipes from these books and I have never been let down!
One of my all time favorites is the KFC cole slaw! Thanks so much for sharing with us! Enter Email. Drop items here to shop.