Top Secret Restaurant Recipes - The Menu

Why go out when you can cook at home? Famous Restaurants ... Famous Recipes.

Most families dine out an average of three times each week. Depending on the number of people in your family and the choice of food ordered, this casual dining experience can quickly become a very expensive indulgence.

In an effort to solve the cost factor associated with dining out, some families are searching for a way to recreate their favorite famous restaurant recipes in the comfort of their own home. The problem is these top secret restaurant recipes were never found easily and may have taken years to perfect using the trial-and-error method. Well here they all are ... tested ... enjoy!

  • 5 − boneless 5 oz. chicken breasts 5 eggs 3 oz. Romano cheese 1 teaspoon dried parsley 1 cup flour pinch of white pepper 1 cup chicken...
  • 2 cups Uncle ben's long grain rice (cooked) 1 − 16 oz. can Red chili beans in chili gravy 1 teas. Chili powder 1/4 teas. Cumin Dash ...
  • 8 dried shiitake mushrooms 1 Teaspoon cornstarch 2 Teaspoon dry sherry 2 Teaspoon water salt and pepper 1−1/2 pounds boneless, skinless...
  • 1 regular sized sesame seed bun 1 regular sized plain bun 2 previously frozen regular beef patties 2 tablespoons Big Mac sauce (see recip...
  • Here is a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been servin...
  • It's amazing how many lousy clones for this delicious chili-like soup from Olive Garden are floating around on the Web. Some are shared ...
  • 2 lbs. frozen hashbrowns 1/2 cup melted butter 1 can cream of chicken soup 1 pt. sour cream 1/2 cup chopped onion 2 cups grated cheddar...
  • Dough: 1 1/4 lbs. Bisquik 3 Oz. freshly shredded cheddar cheese 11 Oz. cold water Garlic Spread: 1/2 cup melted butter 1 teas. garlic ...
  • This clone of Chili's new menu items gives us the zesty flavor of traditional Buffalo chicken wings without the bones or skin. That'...
  • 3 lbs. red potatoes 1/4 cup butter, melted 1/4 cup flour 2 quarts half−and−half 1 pound block Velveeta cheese, melted White pepper, to ...

Applebee's Baked French Onion Soup

No this one is not on the menu at Applebee's; although it is the most popular soup served each day at this huge restaurant chain. This is the first of several big-time soup clones we'll unveil here in the next few weeks to help get you through your favorite soup cravings. They are 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 serves this with a unique round crouton that's made from bread similar to a hamburger bun. So that's exactly what we'll use in our restaurant 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 sauté for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown.

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.

Makes 10 servings.

Panda Express Orange Flavored Chicken

Tender, juicy chicken pieces lightly battered and fried, sauteed in a sweet and mildly spicy chili sauce with scallions.

Main Ingredients:
1 lb. chicken breast meat
1 egg white
1 teaspoon salt
1 teaspoon sugar
4 cups vegetable oil to be used for frying
1 cup cornstarch

Orange Sauce:
1 cup water
1/2 cup ketchup
1/2 cup sugar
1/8 cup vinegar
1 tablespoon soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 tablespoon grated orange peel
2 tablespoons chopped scallion

1. Cut chicken breast into 1/2-inch cubes, set aside.

2. To make marinade - combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.

3. To make orange sauce - combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add the 2tablespoons vegetable oil and heat. Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.

4. Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.

5. Preheat 4 cups oil to 350-375°F. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes. Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, and then serve immediately.

6. Serve with steamed rice.

Serves 4

Source: "America's Most Wanted Recipes Volume 1"

Wendy's® Chili

Here is 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.

Makes about 12 servings.

Want more spice?
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.

Wendy's Spicy Chicken Fillet Sandwich

The spicy taste from this breaded chicken sandwich won it so many loyal customers and a permanent place on the fast-food chain's menu. You can recreate the spicy kick and tasty zing of this original sandwich with a secret blend of herbs and spices in the chicken's wonderfully crisp 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. There once was a time when Wendy's offered this sandwich for a "limited-time-only."

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.
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.

Makes 4 sandwiches.

Cracker Barrel's Sunday Homestyle Chicken

Keyphrases: flour buttermilk perfectly brown dredge Cracker Barrel requests cook Highlights: the Cracker Barrel Sunday fried chicken, and here is my recipe for the flour, and we're going to stir this through. we're going to dredge it in the flour. the excess, dip it in the buttermilk. Let it cook 5-7 minutes, and it will be nice and golden brown. After about 6 or 7 minutes, these are perfectly brown. the comments section down below, and write in your recipe requests, so I