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Cooking Light at BJ’s Wholesale Club: Premium Sliced Beef Sirloin

Cooking Light at BJ’s Wholesale Club: Premium Sliced Beef Sirloin


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Here’s a convenient (and guaranteed to make you happy) tip for the holiday season: stock up on Cooking Light’s Premium Sliced Beef Sirloin. It’s just what you’ll need to get you through the hectic holiday season – versatile in every way. We take lean top sirloin beef, sear it, and then slow cook it to perfection to yield tender, juicy meat that’s surrounded in a savory, peppery crust. A hit of garlic, oregano, thyme, and basil keep this simple cut bright and fresh. It’s perfect by itself but works deliciously when tucked inside sandwiches, tossed into crisp green salads, or served alongside farm-fresh veggies and fluffy mashed potatoes – a handy solution for when all those hungry houseguests pop in for the holidays. Breakfast, lunch, or dinner, this deliciously tender beef has you covered.

Feeling fancy? We recently turned it into a cocktail party appetizer by serving it over a little crostini with horseradish cream, and bright fresh arugula or spinach. Your family and guests will love it, and it’s one less thing you’ve got to worry about this time of year. I’ll cheers to that.

Per 3 ounce portion: CALORIES 110; FAT 3.5g (sat 1.5g); PROTEIN 19g; CARB 1g; FIBER 0g; CHOL 60mg; SODIUM 290mg


THE #1 COPYCAT RECIPES WEBSITE

You lucky devil. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home. Get all the best restaurant recipes from Applebee's to El Pollo Loco here. New recipes added every week.

  • American Coney Island
  • Applebee's
  • Arby's
  • Auntie Anne's
  • Bahama Breeze
  • Baja Fresh
  • Barney's Beanery
  • Baskin-Robbins
  • Benihana
  • Bennigan's
  • Big Boy
  • BJ's Restaurant & Brewhouse
  • Bob Evans
  • Bojangles'
  • Bonchon
  • Bonefish Grill
  • Boston Market
  • Buca di Beppo
  • Buffalo Wild Wings
  • Burger King
  • California Pizza Kitchen
  • Capital Grille
  • Carl's Jr.
  • Carnegie Deli
  • Carrabba's
  • Cheeseburger in Paradise
  • Cheesecake Factory
  • Cheddar's
  • Chevys
  • Chi-Chi's
  • Chick-fil-A
  • Chili's
  • Chipotle
  • Church's Chicken
  • Cinnabon
  • Claim Jumper
  • Coffee Bean and Tea Leaf
  • Cosmic Wings
  • Cracker Barrel
  • Dairy Queen
  • Del Taco
  • Denny's
  • Dive!
  • Domino's
  • DoubleTree
  • Dunkin' Donuts
  • Einstein Bros. Bagels
  • El Pollo Loco
  • Emeril's
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Add vanilla, hazelnut, almond and chocolate to coffee, milk, sugar and ice in a blender and you get a hack of Dunkin' Donuts' hit frozen coffee drink. Torani makes hazelnut syrup that's perfect for this recipe—you'll find it near the coffee in your market or in a bar supply outlet. Your drink will come out lighter in color than the real thing—the real recipe may include caramel coloring to darken the drink. This Dunkin' Donuts Coffee Coolatta recipe makes one 24-ounce serving which is called "medium" at the store—or you can split the recipe into two more modest 12-ounce servings.

Menu Description: "12 oz. ribeye steak seasoned with Cajun spices and topped with roasted herb jus and spicy Cajun butter."

Three secret formulas must be hacked before we can consider this dish a complete culinary carbon copy of Chili's signature Cajun Ribeye. The Cajun seasoning, the herb jus and the Cajun butter comprise the flavorful hat trick that earns this dish its signature-item status. We'll make each component from scratch and everything is pretty easy. Sprinkle the seasoning on the steak before it's grilled, and then add the jus and herb butter just before serving. That's it. Rustle up some ribeyes from your favorite butcher, and fire up the grill. Once you've assembled these three simple secret recipes below, you're just minutes away from an impressive, flavor-filled steak.

Menu Description: "Our version of the 150-year-old classic with Pisco and pineapple juice. Served on the rocks."

Pisco is a South American grape brandy produced in Peru and Chile, and both countries claim to have invented the original version of this cocktail which is made with pisco, simple syrup, lime juice, egg white and bitters. You could say it's South America's margarita. Cheesecake Factory, however, has added other juices, plus sweet-and-sour to the mix, and swapped out the egg white for Frothee (look for this drink-foaming ingredient at liquor stores and bar supply outlets). Shake up all the ingredients with flair until foamy and pour the drink into a wine glass or martini glass to serve.

Get the mints ready. The secret to re-creating Buca di Beppo's garlic bread starts with using the right kind of bread and lots of fresh garlic. Bakers at each restaurant start baking bread early each day, so you'll want to find a freshly baked loaf of focaccia in your market's bakery, and cut it in half through the middle using a large serrated knife. The better the foccacia, the better your garlic bread will turn out. The garlic cloves are sliced very thin using a sharp knife and a steady hand. Arrange these slices over the top of the generously buttered bread. Add shredded mozzarella first if it's that version of the garlic bread you're making. Then, just make sure you each consume at least one slice when the lightly brown garlic bread comes out of the oven so that everyone's breath is equally stinky.

Make the uber popular Chicken Limone from Buca di Beppo with my recipe here.

Menu Description: "Fried sweet potato chips, dusted with our seasoning blend."

The same company that runs Outback Steakhouse operates this 39-outlet chain inspired by the Jimmy Buffet song of the same name. As you would guess, the freshly-ground beef burgers here are great. But you'll also find many Caribbean island-inspired dishes on the menu such as BBQ Jerk Ribs, Tropical Talapia, St. Barts Citrus Chicken, and amazing island cocktail creations served at the Tiki Bar. One of the specialties of the house is the Sweet Potato Chips that are fried to a golden brown, sprinkled with a secret sweet/salty seasoning, and served alongside the joint's sandwich selections, or ordered as an appetizer. For a home version, sweet potatoes are sliced thin using a vegetable slicer that is set on 1/16 th of an inch, and the slices are fried in canola oil. After a sprinkling with the special seasoning blend, you'll have a big bowl of sweet, crispy chips that will serve four or more people. And these go great as a side with the BBQ Jerk Ribs clone.

Menu Description: "A Cracker Barrel tradition. Our rich, chocolate cake made with real Coca-Cola is baked right in our own kitchen. It's served with premium vanilla bean ice cream and makes for a warm treat on a cool day."

Cracker Barrel's signature dessert is moist and chocolaty, with just a hint of Coke flavor. Coca-Cola is added to the batter for our clone, and we'll double up on the chocolate by using melted semi-sweet chocolate chips and cocoa powder. A little more Coke goes into the creamy chocolate icing that's also made by melting chocolate chips. Be sure to slide on down to the "Tidbits" at the bottom of the recipe for a great way to easily get the cake out of your baking pan in one piece. Make sure you have some milk on hand before you take a bite of out of this decadent Cracker Barrel Double Chocolate Fudge Coca-Cola Cake recipe!

This recipe clones a delicious smoothie-type cocktail using strawberry puree that you make from a thawed box of the frozen sliced strawberries. One ounce of puree goes into the glass first before you add the drink creating the cool layering effect.

The Margarita Presidente is Chili's fancy designer libation made from Sauza Conmemorativo, Cointreau, and Presidente brandy. It's served up in a salt-rimmed martini glass along with additional servings in a shaker on the side. The drink comes highly recommended by the dozens of placards and signs dangling from rafters overhead in Chili's bar. I do concur.

This clone recipe should fill your glass around three times, and your head with many happy thoughts.

It's like eating a key lime pie, except there's no crust, it looks like a martini, and you're drinking it. For the whipped cream in this recipe be sure to use the canned kind with a nozzle top. Estimate about a cup's worth into the shaker with everything else and shake it up real good.

This cocktail requires a homemade mai tai mix which should tell you from the start that it's going to be good. Of course you can go the lazy route and use a pre-made mixer, like the one made by Mr. & Mrs. T. But I've got to say, there's nothing like the smooth, fruity taste that comes from the homemade fresh stuff. If you want to serve your guests a masterful mai tai, take the time to really make it rock.

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I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

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.

Whip out the food processor and fire up the grill because you'll need these essential tools to clone one of the best restaurant salsas in the business. The key to recreating the flavor of the real deal is to fire roast the tomatoes and the jalapenos, and to add a little mesquite-flavored liquid smoke. The restaurant chain uses a mesquite grill, so these steps are crucial to getting the same smoky flavor as the popular restaurant version. Chevys uses chipotle peppers, which are smoked red jalapenos. But unless you grow your own jalapenos, it may be difficult to find the riper red variety in your local supermarket. For this recipe, the green jalapeno peppers will work fine if you can't find the red ones. Adjust the number of jalapenos you use based on the size of the peppers that are available: if you have big jalapenos you need only 6, and you'll need around 10 if your peppers are small.

Check out my recipes for Chevy's flan, chili con queso, and more here.

Nutrition Facts
Serving size–2 tablespoons
Total servings–16
Calories per serving–10
Fat per serving–0g

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

The original Mexican dish barbacoa was traditionally prepared by cooking almost any kind of meat goat, fish, chicken, or cow cheek meat, to name just a few, in a pit covered with leaves over low heat for many hours, until tender. When the dish made its way into the United States via Texas the word transformed into "barbecue" and the preparation changed to incorporate above-ground techniques such as smoking and grilling. The good news is that we can 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 clone 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.

This super simple Chili's salsa recipe can be made in a pinch with a can of diced tomatoes, some canned jalapeños, fresh lime juice, onion, spices, and a food processor or blender. Plus you can easily double the recipe by sending in a larger 28-ounce can of diced tomatoes, and simply doubling up on all the other ingredients. Use this versatile salsa as a dip for tortilla chips or plop it down onto any dish that needs flavor assistance—from eggs to taco salads to wraps to fish. You can adjust the Chili's salsa recipe heat level to suit your taste by tweaking the amount of canned jalapeños in the mix.

Now, what's for dinner? Check out some copycat entrees from your favorite restaurants here.

This top secret clone of the cheesy appetizer from this 107-unit Mexican food chain is perfect to whip out for your festive fiestas. This recipe will make enough of the spicy cheese concoction for plenty of party time double-dipping. The Anaheim chili has a mild spiciness, so we'll toss a jalapeno in there for extra kick. If you can't find an Anaheim pepper, use any mild green chilies that are available, as long as you get about 1/2 cup of diced pepper in the mix.

Find more famous dip recipes here.

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 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.

How about some of those famous Boston Market side-dishes to go with your copycat meatloaf recipe? I've cloned all the best ones here.

This delicious fall offering arrives frozen to each Starbucks store and is thawed out just before opening in the morning. The pumpkin cream cheese muffins were especially popular in the fall of 2008. According to my local Starbucks manager, a memo fired off to all stores warned of a shortage in the product and that inventory in most states would be depleted before the holidays arrived. That was enough information to get me quickly working on a hack recipe, and here you go. First, sweeten some cream cheese and get it back in the fridge to firm up. It's much easier to work into the top of the muffins when it's cold. The pumpkin seeds that are sprinkled on top of each muffin get candied in a large skillet with brown sugar and cinnamon. Line a 12-cup muffin tin with paper muffin cups, add the muffin batter and some cream cheese, top with the candied pumpkins seeds, and then bake. Soon you'll have a dozen fresh clones of the amazing muffins, and you'll always be prepared for the next pumpkin cream cheese muffin shortage.

See if I cloned more of your favorites from Starbucks here.

The name of this tomato-based sauce belies its taste. There's not even a hint of spiciness here that someone might associate with "chili." Instead you get a sweet and sour sauce that's got more tang than ketchup, and more chunks. And what are those chunks? According to the label they're dehydrated onions, so that's exactly what we'll use in this formula. Be sure to get the kind that say dried "minced" onions, because dried "chopped" onions are too big. The recipe is a simple one since you just combine everything in a saucepan and simmer until done. And if you cruise down to the Tidbits at the bottom of this recipe, I'll show you a super-easy way to turn this saucy clone into a beautiful carbon copy of Heinz Seafood Cocktail Sauce.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

Menu Description: "Our melt-in-your-mouth cream cheese pie with a tangy lemon topping."

Here's a great double-layered pie with lemon topping covering a creamy cheesecake filling. It's two great pies in one dessert. This creation has been huge seller for Marie Callender's, and I've heard nothing but raves from anyone who's tried it. Make the crust from scratch like the pros using this Marie Callender's lemon cream cheese pie recipe here, or take the easy route with a pre-made graham cracker crust found in the baking aisle. Either way it's pie heaven.

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.

Now, how about a Big Mac or Quarter Pounder to go with those fries? Click here for a list of all my McDonald's copycat recipes.

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.

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.

Menu Description: "It takes half a day to make this perfect combination of onion, celery, carrot and garlic."

Before a skilled chef appears tableside to perform his culinary prestidigitation on the hot hibachi grill at Benihana, you're treated to a tasty bowl of chicken broth-based soup with fried onions, sliced mushrooms and green onions floating cheerfully on top. The restaurant menu claims this soup takes a half a day to make, but we can clone it in a fraction of that time using canned chicken broth (I use Swanson brand). This soup works great as a prelude to your favorite Asian dishes or other Benihana clones since it's so light and won't fill up anyone before the main course. I've included a simple technique here for making the breaded fried onions from scratch (for the most accurate clone), but you can skip that step by substituting French's canned French Fried Onions that are sold in most markets.

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Other Mexican food chains such as Chi-Chi's and El Torito call it "Sweet Corn Cake." But at Chevys, the corn-filled, pudding-like stuff that's served with most entrees is known as "Tomalito." That masa harina in there corn flour is what's used to make tamales, and it can be found in your supermarket either with the corn meal and flour, or where the other Mexican/Spanish items are stocked. Everything else here is basic stuff. While other corn cake recipes may require canned corn or canned cream-style corn, Chevys "no cans in the kitchen" commandment requires that we use frozen corn for a proper clone. You may also use corn that's been cut fresh from the cob.

Menu Description: "(Our most popular appetizer.) Parmesan, Cheddar & Monterey Jack cheeses, cilantro, onion, fresh dill & mashed potato lightly breaded and fried crispy topped with fresh cut chives. Served with herbed ranch salsa."

This top-seller is a versatile side dish alternative to mashed potatoes, but also stands well on its own as an appetizer. With cilantro, green onion, and three different cheeses in there, the flavor is the bomb. When you add a crispy breading and some herbed ranch salsa drizzled over the top, it's clear why this is the most popular appetizer on the huge Claim Jumper menu. Try dropping a pinch or two of cayenne pepper into the herbed ranch salsa for an extra spicy boost.

Texan David Pace had been selling 58 different varieties of jam, jellies, and sauces from the back of his liquor store in the 1940s when he came up with a recipe for a thick and spicy tomato-based sauce he dubbed "Picante." When sales of David's new sauce took off, he concentrated all his efforts on marketing his all-natural, preservative-free product, and designed the sauces famous hourglass-shaped jar (to keep it from tipping over). Now America's number one Mexican hot sauce brand, Pace Foods, makes it known that it still uses only fresh jalapeno peppers in the sauces, rather than the brined, less flavorful jalapenos—like those canned nacho slices. Each year all the fresh jalapenos used by the company weigh in at around 30 million pounds, and the nation gobbles up around 120 million pounds of the spicy sauces. Here's a simple recipe to make a kitchen copy of the medium heat-level Pace Picante Sauce, which was the first variety David created. The mild and hot versions were added in 1981, and you'll find clones for those at the bottom of the recipe in Tidbits.

Take a look at all the other famous sauces you can make at home here.

Gerry Shreiber, a college dropout, wasn't happy with the metalworking business he had been operating for about seven years with a friend, so the two decided to sell out. Shreiber's take was about $60,000, but he needed a new job. One day he wandered into a Philadelphia waterbed store and struck up a conversation with a man who mentioned his investment in a troubled soft pretzel company called J & J soft Pretzels. Shreiber convinced the man to let him tour the rundown plant, and in 1971 he bought the company for $72,000. At the time J & J had at least ten competitors in the soft pretzel business, but over the years Shreiber devised a strategy that would eliminate this competition and help his company grow—he bought most of them out.

Today J & J Super Pretzels are uncontested in the frozen soft pretzel market, and they currently constitute about 70 percent of the soft pretzels that are sold in the country's malls, convenience stores, amusement parks, stadiums, and movie theaters.

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.

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.

Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here.

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

The original Mexican dish barbacoa was traditionally prepared by cooking almost any kind of meat goat, fish, chicken, or cow cheek meat, to name just a few, in a pit covered with leaves over low heat for many hours, until tender. When the dish made its way into the United States via Texas the word transformed into "barbecue" and the preparation changed to incorporate above-ground techniques such as smoking and grilling. The good news is that we can 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.

It would take quite a bit of real lemon juice to give this moist loaf clone the perfect lemony zip of the original. With too much liquid we wind up with thin batter, and ultimately a baked lemon loaf that lacks the dense and flavorful quality of the coffeehouse original. So, to avoid producing a batter that's too runny, we must turn to lemon extract. It's over by the vanilla extract in the baking aisle. This concentrated lemon flavoring works well alongside real lemon juice to give us the perfectly intense lemon flavor we need for a killer Starbucks lemon loaf cake true copycat recipe. The lemon extract also works like a charm to flavor the icing that will top off your fauxed food.

Re-create more of your favorite Starbucks drinks and treats here.

Sliced chicken breast, romaine lettuce, pico de gallo, tortilla strips, and cotija cheese make up El Pollo Loco's Caesar Salad, but it is the fantastic creamy cilantro dressing recipe that gets the raves. Simply combine these basic ingredients in a blender and you'll soon have more than one cup of the delicious dressing cloned and ready to pour over any of your home salad creations.

You can also make El Pollo Loco Flame Broiled Chicken, pinto beans, Spanish rice and more. Find my copycat recipes here.

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.

Menu Description: "Grilled Bread Topped with Fresh Chopped Tomato, Red Onion, Garlic, Basil and Olive Oil."

In 1972, Oscar and Evelyn Overton moved from Detroit to Los Angeles to build a wholesale bakery that would sell cheesecakes and other high-quality desserts to local restaurants. Business was a booming success, but some restaurants balked at the high prices the bakery was charging for its desserts. So, in 1978, the couple's son David decided to open a restaurant of his own—the first Cheesecake Factory restaurant—in posh Beverly Hills. The restaurant was an immediate success and soon David started an expansion of the concept. Sure, the current total of 20 restaurants doesn't seem like a lot, but his handful of stores earns the chain more than $100 million in business each year. That's more than some chains with four times the number of outlets rake in.

Bruschetta is one of the top-selling appetizers at the restaurant chain. Bruschetta is toasted bread flavored with garlic and olive oil, broiled until crispy, and then arranged around a pile of tomato-basil salad in vinaigrette. This salad is scooped onto the bruschetta, and then you open wide. This version makes five slices just like the dish served at the restaurant, but the recipe can be easily doubled.

You've got a hankerin' for pancakes or biscuits, but the recipe calls for Bisquick, and you're plum out. Not to worry. Now you can make a clone of the popular baking mix at home with just four simple ingredients. Store-bought Bisquick includes shortening, salt, flour, and leavening, so that's exactly what we need to duplicate it perfectly at home. This recipe makes about 6 cups of the stuff, which, just like the real thing, you can keep sealed up in a container in your pantry until it's flapjack time. When that time comes, just add milk and eggs for pancakes or waffles, or only milk if it's biscuits you want. You'll find all those recipes below in the "Tidbits."

Menu Description: "This succulent 10 oz. steak is jazzed up with Cajun spices and served with sauteed onions, mushrooms, garlic mashed potatoes and garlic toast."

This Cajun-style dish is named after the famous street in the French Quarter in New Orleans, so you won't need any booze for this recipe unless it's for you to drink while you're making it. Plan to make this dish 12 to 24 hours in advance, so the steaks have time to soak up the goodness. This marinating time will also give the meat tenderizer a chance to do its thing, but don't go longer than 24 hours or the protein fibers may become so tender that they turn mushy. I used McCormick brand tenderizer, which uses bromelian, a pineapple extract, to tenderize the meat. Lawry's (Adolph's) meat tenderizer, uses papain from papayas, to tenderize the proteins, but this brand also brings other spices into the mix and will alter the flavor of your finished product. Both of these tenderizers contain a lot of salt so we won't need to include salt in the marinade formula.

Try my copycat recipe for Applebee's almond rice pilaf as great side-dish.

Menu Description: "Breaded chicken breast tossed in spicy wing sauce. Served with cool bleu cheese dressing."

This clone re-creates the piquant flavor of traditional Buffalo chicken wings, but the bones and skin are left back in Buffalo. That's because these "wings" are actually nuggets sliced from chicken breast fillets, then breaded and fried, and smothered with the same type of spicy wing sauce used on traditional wings. If you like the flavor of Buffalo wings, but wish you could use a fork, your spicy dreams have come true. Serve these up with some celery sticks and bleu cheese dressing on the side for dipping.

Try more of my Chili's copycat recipes here.

While most restaurant chains attempt to keep their menus simple so as not to tax the kitchen, the Cheesecake Factory's menu contains more than 200 items on a 17-page menu. And at the end of the meal there are 40 cheesecakes to choose from for dessert, including the delicious Pumpkin Cheesecake hacked here for you.

Use an 8-inch springform pan for this recipe. If you don't have one, you should get one. They're indispensable for thick, gourmet cheesecake and several other scrumptious desserts. If you don't want to use a springform pan, this recipe will also work with two 9-inch pie plates. You'll just end up with two smaller cheesecakes.

Find more of your favorites from Cheesecake Factory here.

Menu Description: "Our famous Original cheesecake recipe! Creamy and light, baked in a graham cracker crust. Our most popular cheesecake!"

Oscar and Evelyn Overton's wholesale cheesecake company was successful quickly after it first started selling creamy cheesecakes like this clone to restaurant chains in the early 1970's. When some restaurants balked at the prices the company was charging for high-end desserts, Oscar and Evelyn's son David decided it was time to open his own restaurant, offering a wide variety of quality meal choices in huge portions, and, of course, the famous cheesecakes for dessert. Today the chain has over 87 stores across the country, and consistently ranks number one on the list of highest grossing single stores for a U.S. restaurant chain.

Baking your cheesecakes in a water bath is part of the secret to producing beautiful cheesecakes at home with a texture similar to those sold in the restaurant. The water surrounds your cheesecake to keep it moist as it cooks, and the moisture helps prevent ugly cracking. You'll start the oven very hot for just a short time, then crank it down to finish. I also suggest lining your cheesecake pan with parchment paper to help get the thing out of the pan when it's done without a hassle.

This recipe is so easy, even a 2-year old can make it. Check out the video.

More amazing Cheesecake Factory copycat recipes here.

Menu Description: "Our award-winning Baby Back Ribs are slow-roasted, then basted with Jim Beam Bourbon BBQ Sauce and finished on our Mesquite grill."

When your crew bites into these baby backs they'll savor meat so tender and juicy that it slides right off the bone. The slow braising cooks the ribs to perfection, while the quick grilling adds the finishing char and smoky flavor. But the most important component to any decent rack of ribs is a sauce that's filled with flavor, and this version of Roadhouse Grill's award-wining sauce is good stuff. I ordered the ribs naked (without sauce) so that I could see if there was any detectable rub added before cooking and I didn't find anything other than salt and a lot of coarse black pepper. So that's the way I designed the recipe, and it works.

Now, how about a copycat Roadhouse Grill Roadhouse Rita to wash down those ribs.

Panera Bread's Baked Spinach and Artichoke Egg Souffle reminds me of a breakfast Hot Pocket, if a Hot Pocket tasted really good. With eggs, cheese, spinach, and artichoke hearts baked into a buttery crust, this super-cool presentation will earn you big bonus points from your crew in the a.m. And the best part about this copycat Panera spinach souffle recipe is you won't stress out over making the dough from scratch since you use premade Pillsbury Crescent Dough that comes in a tube. Just be sure when you unroll the dough that you don't separate it into triangles. Instead, pinch the dough together along the diagonal perforations to make four squares. After the dough is rolled out, line four buttered ramekins with each square, fill each ramekin with the secret egg mixture, and bake.

Find more of your favorite recipes from Panera Bread here.

Menu Description: "A delicious combination of ham and turkey, plus Swiss and American cheeses on wheat bread. Lightly battered and fried until golden. Dusted with powdered sugar and served with red raspberry preserves for dipping."

It sounds crazy, but it tastes great: a triple-decker ham, turkey, and cheese sandwich is dipped in a tempura-style batter fried to a golden brown then served with a dusting of powdered sugar and a side of raspberry preserves. For over ten years tons of cloning requests for this one have stacked up at TSR Central, so it was time for a road trip. There are no Bennigan's in Las Vegas, and since the Bennigan's chain made this sandwich famous, I headed out to the nearest Bennigan's in San Diego. Back home, with an ice chest full of original Monte Cristo sandwiches well-preserved and ready to work with, I was able to come up with this simple clone for a delicious sandwich that is crispy on the outside, and hot, but not greasy, on the inside (the batter prevents the shortening from penetrating). This recipe makes one sandwich, which may be enough for two. If you want to make more, you'll most likely have to make more batter so that any additional sandwiches get a real good dunking. Recently, Bennigan's restaurants across the country have been closing, but with this secret formula you can still experience the taste of the chain's signature sandwich.

Try more of my copycat recipes for famous sandwiches here.

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.

Simple. Foolproof. Easy to Prepare. And so delicious you'll swear it's the real thing!


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