Top Secret Recipes 2

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version of
Applebee's
Baked French Onion Soup
Don't even try to find this one on the menu at Applebee's, because it isn't there; though it's the
most popular soup served each day at this huge restaurant chain. This is the first of several bigtime
soup clones we'll unveil here in the next few weeks to help get you through the cold winter
months. And they're all a cinch to make. Just be sure you have some oven-safe soup bowls for
this one, since we'll have to broil it a bit before serving. Under the gooey melted provolone of the
original version you get from Applebee's is a unique round crouton that's made from bread
similar to a hamburger bun. So that's exactly what we'll use in our clone.
3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
1. Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced
onions and saut? for 20 minutes until the onions begin to soften and start to become translucent.
You don't want them to brown.
2
2. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture
to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.
3. To make the croutons cut off the top half of each top of the hamburger bun so that the bread is
the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10
round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325
degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or
until each piece is golden brown and crispy. Set these croutons aside until you need them.
4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the
soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of
shredded parmesan cheese over the provolone.
5. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the
cheese is melted and starting to brown (you may need to broil longer if you are making more
than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over
the top of the soup and serve. Repeat process to pre pare remaining servings.
(Top Secret Recipes (http://www.topsecretrecipes.com))
Makes 10 servings.

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version of
Boston Market Meatloaf
If you already have a recipe that claims to be a clone for this delicious meatloaf...you can now
toss it out, purge if from your hard drive, burn all hard copies. No clone recipe that I've found
yet -- and there are several circulating -- has come even close to the tender, tasty meatloaf you
can get from this popular chain. Don't be fooled! To make a REAL clone, first thing you've got
to do is use ground sirloin, just as the restaurant chain does. And then you need to know how to
make the special sauce that goes into the meatloaf and on top (no it's not ketchup and it's not V-
8). And there's no minced onion in there (just look at it!), or onion soup mix for that matter. So,
search no more for the perfect clone of Boston Market's tasty meatloaf. You've now got the
result of days and days of vigorous testing. Even if you don't normally enjoy meatloaf, this one
you'll be a cravin'.
1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10% fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder
1. Preheat oven to 400 degrees.
2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat.
Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.
3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden
spoon or your hands to work the sauce into the meat until it is very well combined.
4. Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and
ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat.
5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the
fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over the
pan and place it into the oven for 30 minutes.
6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a
meatloaf pan, drain the fat.
7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This
will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the
top of the meatloaf, in a stream down the center. Don't spread the sauce.
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8. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove
and allow it to cool for a few minutes before serving. (Top Secret Recipes (http://www.topsecretrecipes.com))
Serves 4.

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version of
California Pizza Kitchen
Dakota Smashed Pea & Barley Soup
Got one of those cool hand blenders? You know, the kind of gadget that used to be pitched on
those annoying yet compelling late-night infomercials? It comes in handy for this recipe, which
requires the split peas to be smashed into a smooth consistency, just like the original. If you don't
have a hand mixer, a standard blender works just fine. This soup is very tasty and very low in
fat. And the barley gives it a special chunky consistency and added flavor that isn't found in most
pea soups.
2 cups split peas
6 cups water
2 14.5-ounce cans chicken broth (4 cups)
1/3 cup minced onion
1 large clove garlic, minced
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon dried parsley
1/4 teaspoon white pepper
dash dried thyme
1/2 cup barley
6 cups water
2 medium carrots, diced (about 1 cup)
1/2 stalk celery, diced (1/4 cup)
Garnish
chopped green onion
1. Rinse and drain the split peas, then add them to a large pot with 6 cups of water, chicken
broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme. Bring to a boil, then
reduce heat and simmer for 75 minutes or until the peas are soft.
2. While the peas are cooking, combine the barley with 6 cups of water in a saucepan. Bring to a
boil, then reduce heat and simmer for 75 minutes or until the barley is soft and most of the water
has been absorbed.
3. When the split pea mixture has become a thick soup, use a handheld blender to puree the peas
until the mixture is smooth. You may also use a standard blender or food processor for this step,
pureeing the soup in batches. Alternately, if you like, you may skip this step, keeping the soup
rather chunky. It's still good this way, just not as smooth as the real thing.
4. Drain the barley mixture in a sieve or colander and add it to the split pea mixture. Add the
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carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are
tender. Stir occasionally. Turn off the heat, cover the soup, and let it sit for 10 to 15 minutes
before serving. Garnish each serving with a little chopped green onion.
(Top Secret Recipes (http://www.topsecretrecipes.com))
Makes 8 servings.

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version of
Chevys
Garlic Mashed Potatoes
This easy-to-clone dish comes with many of the tasty entrees at the restaurant chain or can be
ordered up, pronto, on the side. It's a nice clone to have around since it goes well with so many
dishes, Mexican or otherwise. Just give yourself the time to bake and cool the potatoes. Be here
at TSR next week for a big clone request from the same "always fresh ingredients" Mexican food
chain. It's for that muy delicioso salsa, baby! Si, si, si. See you then.
4 medium/large russet potatoes
1 tablespoon butter
1 tablespoon minced fresh garlic (3-4 cloves)
3/4 cup water
1/2 cup cream
3/4 teaspoon salt
1/8 teaspoon black pepper
1. Preheat oven to 400 degrees.
2. Bake the potatoes by first rubbing them lightly with oil and then baking them in the preheated
oven for 1 hour until they are tender. Cool.
3. Mash potatoes and remove about half of the skin. You want to leave the rest in.
4. Melt the butter in a large suacepan over medium heat, then add garlic and saute for 5 minutes.
5. Add the remaining ingredients to the pan and cook for 5-10 minutes while stirring often until
garlic mashed potatoes are very hot. (Top Secret Recipes (http://www.topsecretrecipes.com))
Serves 4.

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version of
Chili's Calypso Cooler
Ever order one of those expensive specialty drinks off those shiny, full-color restaurant tablestand
cards and wish you ha d the recipe? Well, this is one of those drinks, off of one of those
cards, from the popular Chili's chain. It's a great one to make while the weather's still hot (or
anytime), and can be made in a much larger quantity for a party-time punch bowl...with a
punch.
6
2 shots Captain Morgan Spiced Rum
1 shot peach Schnapps
1 shot grenadine
1 cup orange juice
ice
orange wedge
maraschino cherry
1. Combine the rum, peach schnapps orange juice and grenadine in a shaker. Shake well.
2. Pour drink over ice cubes or crushed ice in a big glass. Add an orange wedge and a cherry.
(Top Secret Recipes (http://www.topsecretrecipes.com))
Makes one drink.

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version of
Chili's
Southwestern Vegetable Soup
If you like a soup that's packed with veggies, that's low in fat, and has some of that
Southwestern zing to it, this is the one for you. Just toss all the ingredients in a pot and simmer.
Garnish with some shredded cheese and crumbled tortillas, and prepare to take the chill off.
6 cups chicken broth (Swanson is best)
1 14.5-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder
Garnish
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips
1. Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to
mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.
2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the
soup has thickened and tortilla pieces have mostly dissolved.
3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated
cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled
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corn tortilla chips over the cheese. (Top Secret Recipes (http://www.topsecretrecipes.com))
Makes 6 servings.

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version of
Grandma's
Oatmeal Raisin
Big Cookies
Grandma's Cookie Company was founded back in 1914 by Foster Wheeler, but it wasn't until
1977 that the company introduced the popular Big Cookie. This large, soft cookie comes two -toa-
pack and is offered in several varieties, including oatmeal raisin. Now you can bake up a
couple batches all your own with this kitchen clone. Just be sure not to over do it in the oven.
You want these cookies soft and chewy when cool -- just like a happy grandma would make 'em -
- so take them out when they are just beginning to turn light brown around the edges.
1/2 cup raisins
1/3 cup water
1/2 cup vegetable shortening
1 egg
1 1/2 cups dark brown sugar
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 1/4 cups oats (not instant)
2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon salt
1/2 cup raisins
1. Preheat oven to 275 degrees.
2. Combine raisins with water in a food processor and blend on high speed for about 1 minute or
until very smooth.
3. Combine this raisin puree with the vegetable shortening, egg, brown sugar and vanilla in a
large bowl. Mix well with electric mixer until smooth.
4. In a separate bowl, combine the flour with the oats, baking soda, cinnamon and salt. Pour this
dry mixture into the wet mixture and mix well until ingredients are incorporated. Mix in raisins.
5. Roll 3 tablespoon portions of the dough into a ball in your hands and press to 1/2-inch flat on
an ungreased baking sheet. Bake for 18-20 minutes. Be careful not to overcook, or the cookies
will not be chewy. Store in a sealed container. (Top Secret Recipes (http://www.topsecretrecipes.com))
Makes 16 to 18 cookies.
8

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version of
Hard Rock Cafe
Cole Slaw
If you want the authentic Hard Rock Cafe Pig Sandwich experience, you just have to serve
your clone of that pulled-pork sandwich with this creamy, delicious cole slaw on the side. Even if
you don't whip up the sandwich, you'll want to dive into a batch of this secret slaw. It's just too
easy to make, and Who Wants to be a Millionaire? isn't on tonight. But be sure to let the stuff
hibernate in the fridge for a day or two after you toss it. That's the only way to get the flavors up
to dancing the perfect tastebud mambo.
1 1/3 cups mayonnaise
3 tablespoons white vinegar
2 tablespoons plus 2 teaspoons granulated sugar
2 tablespoons milk
dash salt
8 cups chopped cabbage (1 head)
1/2 cup shredded carrot
1. Combine all ingredients except the cabbage and carrots in a large bowl and blend until smooth
with an electric mixer.
2. Add cabbage and carrots and toss well.
3. Cover and chill overnight in the refrigerator. The flavors fully de velop after 24 to 48 hours.
(Top Secret Recipes (http://www.topsecretrecipes.com))
Serves 6 to 8 as a side dish.

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version of
Hot Dog on a Stick
Hot Dog
One hot summer day in 1946 Dave Barham was inspired to dip a hot dog into his mother's
cornbread batter, then deep fry it to a golden brown. The first Hot Dog on a Stick was born, and
Dave soon found a quaint Santa Monica, California location near the beach to offer his new
creation along with a tall glass of ice-cold lemonade and mustard on the side.
The chain uses only turkey dogs for this treat, so we'll do the same. Just be sure you find the
shorter dogs, not "bun-length." This time size does matter. For the stick, simply snag some of the
disposable wood chopsticks from a local Chinese or Japanese food restaurant next time you're
there.
10
2 cups flour
3/4 cup corn meal
1/2 cup sugar
1 3/4 teaspoons salt
1 teaspoon baking soda
1 3/4 cups fat-free milk
2 egg yolks, slightly beaten
10 turkey hot dogs
8-10 cups of vegetable oil
5 pairs of chopsticks
1. Preheat oil in a deep pan or fryer to 375 degrees.
2. Combine the flour, corn meal, sugar, salt and baking soda in a large bowl.
3. Combine the milk and egg yolks to the dry ingredients and mix with an electric mixer on high
speed until batter is smooth.
4. Dry off the hot dogs with a paper towel. Jab the thin end of a single chopstick about halfway
into the end of each hot dog.
5. When the oil is hot, tip the bowl of batter so that you can completely coat each hot dog. Roll
the hot dog in the batter until it is entirely covered with batter.
6. Hold the hot dog up by the stick and let some of the batter drip off. Quickly submerge the hot
dog in the oil and spin it slowly so that the coating cooks evenly. After about 20 seconds you can
use a lid to the deep fryer or pan to put weight on the stick, keeping the hot dog fully immersed
in the oil. You can cook a couple dogs at a time this way. Cook for 5-6 minutes or until coating is
dark brown. Turn them once or twice as they cook. Drain on paper towels while cooling, and
repeat with remaining hot dogs. (Top Secret Recipes (http://www.topsecretrecipes.com))
Makes 10 hot dogs.
Top Secret Recipes
version of
I.H.O.P.
Country Griddle Cakes
This nationwide chain, which is known for it's big bargain breakfasts, serves an impressive
number of non-breakfast items as well. In 1997, I.H.O.P. dished out over 6 million pounds of
french fries and over half a million gallons of soft drinks. But it's the Country Griddle Cakes on
the breakfast menu that inspired this Top Secret Recipe. The unique flavor and texture of this
clone comes from the Cream of Wheat in the batter. Now you can have your pancakes, and eat
your cereal too.
nonstick spray
1 1/4 cups all-purpose flour
1 1/2 cups buttermilk
1/3 cup instant Cream of Wheat (dry)
1 egg
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1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt
1. Preheat a skillet over medium heat. Apply nonstick spray.
2. Combine all ingredients in a large bowl with a mixer set on high speed. Mix until smooth.
3. Pour the batter by 1/3-cup portions into the hot pan and cook pancakes for 1-2 minutes per
side or until brown. Repeat with remaining batter. (Top Secret Recipes (http://www.topsecretrecipes.com))
Makes 8-10 pancakes.

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version of
Pancakes from
International House of Pancakes
Even though the early press runs of Top Secret Recipes excluded buttermilk in this recipe -- a
very important ingredient if you really wa nt pourable batter -- many figured out the missing
ingredient on their own and the error was quickly corrected in later copies. Now we just like to
call those copies of the book the "Collector's Editions." For any of you who were lucky enough to
get one of the "Collector's Editions" we'd liked to say "Congratulations!" Now here's the recipe,
in its entirety, to make pancakes just like those served every day at IHOP.
Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little
nonstick spray.
2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should be golden brown.
5. Cook pancakes on the other side for same amount of time, until golden brown.
12

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version of
Kellogg's Cocoa Rice Krispies Treats
It's the Rice Krispies Treat for all you chocolate lovers. By simply replacing regular Rice
Krispies with Kellogg's Cocoa Krispies, then adding a bit of cocoa to the recipe, we can clone the
exact flavor of the product you otherwise have to buy in boxes in the grocery store. This recipe
makes 16 of the crunchy brown bars, or the equivalent of two boxes of the real thing.
3 tablespoons margarine
1/4 teaspoon salt
5 cups miniature marshmallows
1/2 teaspoon vanilla
4 teaspoons cocoa
6 cups Cocoa Krispies cereal
non-stick cooking spray
1. Combine margarine and salt in a large saucepan over low heat.
2. When margarine has melted, add marshmallows and vanilla and stir until marshmallows have
melted. Add cocoa and stir well. Remove from heat.
3. Add Cocoa Krispies and stir until the cereal is well-coated with the melted marshmallow
mixture.
4. Spray a 9x13-inch baking dish with a light coating of non-stick cooking spray. Pour the
mixture into the dish and, using wax paper or lightly greased hands, press down until it's flat in
the dish. Cool. Slice into 16 bars. (Top Secret Recipes (http://www.topsecretrecipes.com))
Makes 16 bars.

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version of
KFC
Cole Slaw
If you've ever seen a clone recipe for KFC Cole Slaw floating around on the Internet, it
probably looks like this. That's because this formula has become one of the most copied & pasted
recipes from the first book, "Top Secret Recipes." It's also one of the most requested recipes on
the TSR Message Board. So, to fulfill all those requests, and to stake claim to a recipe that's
rarely sourced as a TSR original, here's the killer recipe to clone the world's best slaw. And,
because I love to out-clone the "copycats", I'm going to take it one step further. Tune in next
week for an original version of this clone recipe that tastes just like the real thing but includes
only five ingredients...and is completely fat free! Don't be lieve it? Be here next Monday.
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
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2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a
large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
Serves 10-12. (Top Secret Recipes (http://www.topsecretrecipes.com))
Top Secret Recipes
version of
KFC
Macaroni & Cheese
Here's a clone for another of KFC's famous side dishes. We'll use easy-to-melt Velveeta as the
main ingredient for the cheese sauce with its very smooth texture. Then a bit of cheddar cheese is
added to give the sauce a sharp cheddary zing like the original. It's a very simple recipe that will
take only 15 minutes to prepare. That's great news if you're a lazy cook like me who wants to dig
right into the tasty vittles.
6 cups water
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup shredded cheddar cheese
2 tablespoons whole milk
1/4 teaspoon salt
1. Bring water to a boil over high heat in a medium saucepan. Add elbow macaroni to the water
and cook it for 10 to 12 minutes or until tender, stirring occasionally.
2. While the macaroni is boiling, prepare the cheese sauce by combining the remaining
ingredients in a small saucepan over low heat. Stir often as the cheese melts into a smooth
consistency.
3. When the macaroni is done, strain it and then pour it back into the same pan, without the
water.
4. Add the cheese sauce to the pan and stir gently until the macaroni is well-coated with the
cheese. Serve immediately while hot. (Top Secret Recipes (http://www.topsecretrecipes.com))
Makes about 3 servings.
14

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version of
KFC
Potato Salad
Here's a simple clone for the potato salad that is purchased as a side dish from America's
largest fast food chicken chain. Some of the skin is left on the potatoes in the real thing, so you
don't have to peel them too thoroughly (great news for lazy cooks like me!). Just be sure to chop
your potatoes into cubes that are approximately 1/2-inch thick, and then let the salad marinate
for at least 4 hours so that the flavors can properly develop. If you let the salad chill overnight, it
tastes even better. Tune in for more KFC clone recipes each week this month!
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
1. Lightly peel the potatoes (you don't have to get all of the skin off) then chop them into bite-size
pieces and boil in 6 cups of boiling, salted water for 7-10 minutes. The potato chucks should be
tender, yet slightly tough in the middle when done. Drain and rinse potatoes with cold water.
2. In a medium bowl, combine remaining ingredients and whisk until smooth.
3. Poured drained potatoes into a large bowl. Pour the dressing over the potatoes and mix until
well-combined.
4. Cover and chill for at least 4 hours. Overnight is best. (Top Secret Recipes (http://www.topsecretrecipes.com))
Makes 6 cups (about 8 servings).
15

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version of
Kraft
Shake'n Bake
(Original)
Need a recipe that copies Shake'n Bake in a pinch? Or maybe you don't feel like coughing up
the dough for the real thing. 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 dark orange tint to the
original. But sink your teeth into the chicken (baked the same way as described on the Shake'n
Bake box) and you'll swear it's the same stuff.
1/2 cup plus 1 tablespoon corn flake crumbs
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon sugar
scant 1/4 teaspoon garlic powder
scant 1/4 teaspoon onion powder
1. Combine all ingredients in a small bowl and stir to combine.
2. Prepare chicken following the same technique as described on the box of the original mix
using 2 1/2 lb. of bone -in chicken (6 to 8 pieces, with or without skin) or 2 lb. boneless skinless
chicken breast halves Preheat your oven to 400 degrees, then moisten the chicken with water.
Use a large plastic bag for the coating and use the same steps as described on the original
package:
"Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag with coating mixture. Discard
any remaining mixture and bag. Bake at 400 degrees in ungreased or foil-lined 15x10x1-inch
baking pan until cooked through --
BONE-IN: 45 minutes/BONELESS: 20 minutes"
Serves 4. (Top Secret Recipes (http://www.topsecretrecipes.com))
16

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version of
Lone Star Steakhouse Baked Sweet Potato
It saddles on up next to your entree at this huge steakhouse chain, but it's not what it claims
to be. Sure, the menu says "baked sweet potato," but you're actually getting a sweet and tender
red-skinned yam underneath all that yummy melted butter and cinnamon/sugar. And don't just
get any yam for this top secret clone. You want to use garnet yams, if you have a choice. Then be
sure to cook them long enough that the sugar in the yams begins to squirt out and burn in a
couple of spots. Each yam should be tender, but not mushy. The skin on the outside will turn
from red to greyish-brown, and inside it will be a hearty shade of black.
4 garnet yams
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
1/2 cup whipped butter
1. Preheat oven to 400 degrees. Bake yams for 1 1/2 to 2 hours. When they are done, they will be
very soft in the center, and you will see liquid from the potato oozing out and charring. When the
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potato is sliced open, the inside of the skin will be charred black from the caramelizing sugar in
the potato. This is a perfectly cooked potato.
3. To serve, slice a potato down the center. Add two tablespoons of whipped butter, then sprinkle
some cinnamon/sugar over the top. (Top Secret Recipes (http://www.topsecretrecipes.com))
Makes 4 servings.
Top Secret Recipes
version of
Lone Star Steakhouse Chili
When the weather gets cold it's time to fire up the stovetop. This chain makes a tasty chili that
warms the bones on a nippy fall day. This clone recipe is easy-to-make, low-fat and delicious.
And if it's super brisk outside, you might want to add an additional tablespoon of diced jalapeno
to aggressively stoke those internal flames.
1 pound ground beef
1 diced onion
1 tablespoon diced fresh jalapeno pepper
1 15-ounce can kidney beans with liquid
1 14.5-ounce can peeled diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 bay leaf
Garnish
grated cheddar cheese
diced onion
canned whole jalapeno chili peppers
1. Brown ground beef in a large saucepan over medium heat. Drain fat.
2. Add onion and pepper and saut? for about two minutes.
3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a
bowl with the optional cheese, diced onion and whole jalapeno garnish on top.
(Top Secret Recipes (http://www.topsecretrecipes.com))
Makes 4 servings.
18

[qualitybaza]

version of
Snapple Iced Tea
(Lemon Flavor)
Here's a quick and easy recipe for the brand of ice tea that hit the market and quickly blew
away competitors Lipton and Nestea. Between 1988 and 1992 Snapple tea sales increased a
whopping 1,300 percent. And if you like Snapple ice tea, you'll find this recipe will save you some
cash. While a 16-ounce bottle of Snapple tea costs around $1.00, this top secret clone cost about
15 cents -- for the same amount.
2 quarts (8 cups) water
3 Lipton tea bags (orange pekoe and pekoe cut black tea blend)
3/4 cup granulated sugar
1/3 cup plus 2 tablespoons lemon juice
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1. Boil the water in a large saucepan over high heat.
2. When the water comes to a rapid boil, turn off the heat, put the tea bags into the water, and
cover.
3. After the tea has steeped about 1 hour, pour the sugar into a 2-quart pitcher, then add the tea.
The tea should still be warm, so the sugar will dissolve easily.
4. Add the lemon juice. Chill. (Top Secret Recipes (http://www.topsecretrecipes.com))
Makes 2 quarts.
(Check the book More Top Secret Recipes for 4 other flavors of this clone for Snapple Iced Tea,
including orange, strawberry, cranberry and diet lemon!)
Top Secret Recipes
version of
Sonic Cherry Limeade
Here's the signature drink from the chain that's reviving the drive-up burger joint, just like a
scene out of American Graffitti or Happy Days. At this growing chain you pull up to a stall and
servers bring food out to your car as they did in the 40's and 50's. This recipe makes a simple
old-fashioned drink by combining 7-Up with cherry juice and some wedges of lime. Very
refreshing! (according to Potsy).
1 cup Sprite
1/4 cup cherry juice (Libby is good)
2-3 lime wedges (each 1/8 lime)
1. Pour Sprite into a glass over ice.
2. Add cherry juice.
3. Add 2-3 lime wedges, squeezing slightly before dropping each one in.
(Top Secret Recipes (http://www.topsecretrecipes.com))
Serves 1.

[qualitybaza]

version of
Swiss Miss
Fat-Free Tapioca Pudding
When the first instant hot cocoa mix was developed in the fifties, it was available only to the
airlines in individual portions for passengers and was called Brown Swiss. This mix was so
popular that the company packaged it for sale in the grocery stores and changed the name to
Swiss Miss. In the seventies, the first Swiss Miss Puddings were introduced and quickly became
the leader of dairy case puddings. When the fat-free versions of the puddings were introduced
some 23 years later, they, too, would become a popular favorite.
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No sugar needs to be added to this recipe that recreates one of the best-tasting brands of fatfree
pudding on the market. The condensed milk is enough to sweeten the pudding; plus it
provides a creamy consistency, which, along with the cornstarch, helps replace fat found in the
full-fat version of this tasty tapioca treat. It's a simple recipe to make and you won't even "miss"
the fat.
2 tablespoons cornstarch
2 1/2 cups fat-free milk
1/2 cup sweetened condensed skim milk
dash salt
2 1/2 tablespoons instant tapioca
1/2 teaspoon vanilla extract
1. Combine the cornstarch with the fat-free milk in a medium saucepan and whisk thoroughly to
dissolve the cornstarch.
2. Add the condensed milk, salt, and tapioca to the pan. Stir until smooth and then set the pan
aside for 5 minutes.
3. After 5 minutes, bring the mixture to a boil over medium/low heat, stirring constantly until it
thickens, then cover and remove from the heat. Let the pudding sit, covered, for 20 minutes.
4. Stir in the vanilla, then transfer the pudding to serving cups. Cover the cups with plastic wrap
and let them chill for at least 2 to 3 hours before serving.
Nutrition Facts
Serving size ? 3/4 cup
Total servings ? 4
Fat (per serving) ? 0g
Calories (per serving) ? 140

[qualitybaza]

version of
Tony Roma's
Baked Potato Soup
Menu Description: "A house specialty full of baked potatoes and topped with Cheddar cheese,
bacon and green onions."
The thick-and-creamy texture and rich taste of Tony Roma's best-selling soup can be easily
cloned with basic ingredients. This TSR version is thickened with a little flour, some half-andhalf
and, most notably, instant mashed potatoes. Give yourself an hour to bake the potatoes and
around 30 minutes to prepare the soup. Garnish each serving with shredded cheese, crumbled
bacon and green onions and you will have a home kitchen Tony Roma's recreation that will
surely impress.
2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half
Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)
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1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes
have cooked remove them from the oven to cool.
2. As potatoes cool prepare soup by melting butter in a large saucepan, and saut? onion until
light brown. Add the flour to the onions and stir to make a roux.
3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil.
Reduce heat and simmer for 5 minutes.
4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop
baked potato with a large knife to make chunks that are about 1/2-inch in size.
5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then
reduce heat and simmer the soup for another 15 minutes or until it is thick.
6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded
cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green
onion. Repeat for remaining servings. (http://www.topsecretrecipes

[qualitybaza]

version of
Wendy's Chili
Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave
Thomas, Wendy's founder, has been serving this chili since 1969, he year the first Wendy's
opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing
copy of the version of chili served in the early 90's. Try topping it with some chopped onion and
cheddar cheese, as you can request in the restaurant.
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over
low heat. Cook, stirring every 15 minutes, for 2 to 3 hours. (Top Secret Recipes (http://www.topsecretrecipes.com))
Makes about 12 servings.
28
Tidbits
For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
Leftovers can be frozen for several months.
Top Secret Recipes
version of
Wendy's
Spicy Chicken Fillet Sandwich
There once was a time when Wendy's offered this sandwich for a "limited-time-only."
Apparently the tasty zing from this breaded chicken sandwich won it many loyal customers and
a permanent place on the fast-food chain's menu. Now you can recreate 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've just made 4 sandwich clones at a fraction of the cost of the real
thing.
6-8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices
1. Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
3. Combine the pepper sauce and water in a small bowl.
4. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic
powder in another shallow bowl.
5. Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast
fillet if necessary to help it fit on the bun.
6. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted
pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of
the chicken is breaded.
29
7. Fry the chicken fillets for 8-12 minutes or until they are light brown and crispy. Remove the
chicken to a rack or to paper towels to drain.
8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a
hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the
inverted top buns.
9. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato.
10. On each of the bottom buns, stack one piece of chicken.
11. Flip the top half of each sandwich onto the bottom half and serve hot.
(Top Secret Recipes (http://www.topsecretrecipes.com))
Makes 4 sandwiches.

[qualitybaza]

version of
Mimi's Cafe
French Market Onion Soup
You might not imagine a tough World War II flying ace would open a restaurant called
"Mimi's," but that's exactly what happened in the 70's. Arthur J. Simms flew spy missions over
France during the war and helped liberate a small French town near Versailles. After the war
Arthur ran the commissary at MGM studios in Hollywood, stuffing the bellies of big-time celebs
like Judy Garland, Clark Gable and Mickey Rooney. He later joined his son Tom in several
restaurant ventures including one called "French Quarter" in West Hollywood. This was the
prototype for the French-themed Mimi's Cafe. In 1978, the first Mimi's opened in Anaheim,
California. Today there's over 40 Mimi's in the chain with a new one opening every other week;
all of them serving this amazing onion soup that can now be part of your culinary repertoire.
Oui!
1/4 cup butter
3 medium white onions, sliced
3 14-ounce cans beef broth (Swanson is best)
1 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons Kraft grated parmesan cheese
6 to 12 slices French bread (baguette)
6 slices Swiss cheese
6 slices mozzarella cheese
6 tablespoons shredded parmesan cheese
1. Saut? onions in melted butter in a large soup pot or saucepan for 15 to 20 minutes or until
onions begin to brown and turn transparent.
2. Add beef broth, salt and garlic powder to onions. Bring mixture to a boil, then re duce heat and
simmer uncovered for 1 hour. Add the grated parmesan cheese in the last 10 minutes of cooking
the soup.
3. When soup is done, preheat oven to 350 degrees and toast the French bread slices for about 10
to 12 minutes or until they begin to brown. When bread is done, set oven to broil.
4. Build each serving of soup by spooning about 1 cup of soup into an oven-safe bowl. Float a
toasted slice or two of bread on top of the soup, then add a slice of Swiss cheese on top of that.
Place a slice of mozzarella on next and sprinkle 1 tablespoon of shredded parmesan cheese over
the top of the other cheeses.
5. Place the soup bowl on a baking sheet and broil for 5 to 6 minutes or until the cheese begins to
brown. (Top Secret Recipes (http://www.topsecretrecipes.com))
Makes 6 servings.