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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

BANANABERRY FREEZE TSR 02
BARBECUE BEANS TSR 02
BREAKFAST SANDWICHES TSR 03
BROCCOLI CHEESE SOUP TSR 04
CHICKEN NOODLE SOUP TSR 05
CHOCOLATE CHIP COOKIES TSR 06
CHOCOLATE CHIP PARADISE PIE TSR 07
COLE SLAW TSR 08
CROISSANWICH TSR 09
FRENCH ONION SOUP BAKED TSR 09
HAM AND EGG BAGEL TSR 10
MESQUITE GRILLED CHICKEN QUESADILLA TSR 11
OREO COOKIE SHAKE TSR 12
PIG SANDWICH TSR 13
SMASHED PEA AND BARLEY SOUP TSR 14
SOUTHWESTERN VEGGIE SOUP TSR 15
STEAK AND EGG BAGEL TSR 16
STEAK SAUCE TSR 17
TUPELO STYLE CHICKEN TSR 18
VIVA ITALIAN DRESSING TSR 19
WAFFLE HOUSE WAFFLES TSR 20
YOGURT PARFAIT TSR 21



















BANANABERRY FREEZE TSR

Applebee's

Ah, if kitchen cloning was only an exact science. While working on this one I saw the same bartender make the drink two different ways on two different days. Only after a firm grilling did I get her admitting to her personal "improvement" to the chain's secret recipe. The official clone includes the ingredients found below. But if you want to add a little pineapple juice -- as some independent thinking bartenders are apt to do -- you might discover you have indeed created a tastier version of this refreshing smoothie. On that day the cloning gods shall be looking the other way. 

For the strawberry puree, grab the bottled drink mixer used for strawberry margaritas and daiquiris. And be sure your banana is soft and ripe. This is a detail the gods won't ignore. 

2 cups crushed ice 
1 ripe banana 
3/4 cup strawberry puree (drink mixer) 
1/4 cup pina colada mix 
Garnish
whipped cream
2 fresh strawberries
2 banana slices 

1. Combine all ingredients in a blender on high speed. Mix for 10 to 15 seconds, or until smooth.
2. Pour into two wine glasses. Swirl whipped cream on top of each glass. 
3. Slice each strawberry halfway up through the middle and add one to the rim of each glass.
4. Cut a banana slice halfway through the middle and add one to the rim of each glass next to the strawberry. Serve with a straw. (http://www.topsecretrecipes.com) serves 2

BARBECUE BEANS TSR

Hard Rock Cafe

If you love baked beans you'll go nuts over this clone recipe from the world's first theme restaurant chain. It's real easy to make too, since you just pour all of the ingredients into a covered casserole dish, stir, and bake for an hour and a half. The only element that may give you pause is the pulled pork from last week's recipe. It's an effortless addition if you've got some of that pork on hand. If not, just leave that ingredient out. Or you could add some cooked bacon to the mix. Either way the beans will still come out awesome as a nosh-worthy side dish or snack. 
2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork (from last week's recipe) 
1. Preheat oven to 350 degrees.
2. Pour entire contents of the can of pinto beans into a casserole dish (with a lid).
3. Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir.
4. Add the remaining ingredients to the dish, stir well and cover.
5. Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving. (http://www.topsecretrecipes.com) Serves 6 to 8 as a side dish. 

BREAKFAST SANDWICHES TSR

Burger King

You can have your eggs and sausage and biscuits sitting next to each other on the plate like all the regular folks out there, or you can get vertical with this top secret breakfast-in-sandwich from the world's number two fast food chain. And if you prefer a croissant to a biscuit, we've got that version for you too (along with the special way to get bigger, circular croissants). One great way to make the eggs for these breakfast sandwiches is to pour the beaten egg into a well-greased mold made from an empty pineapple can. Just cut both ends off an 8-ounce pineapple can -- you know, the short cans that have the crushed or sliced pineapple in them. And before you know it, you'll be making perfectly round eggs like the pros. 

Biscuit Sandwich
1 small can (5 biscuits) Pillsbury Grands Buttermilk Biscuits 
melted butter
5 eggs
salt
ground black pepper
10 ounces ground breakfast sausage (such as Jimmy Dean) or 10 slices of bacon 
5 slices American Cheese 
1. Prepare biscuits following instructions on the can (350 degrees for 15-18 min.). When you remove the biscuits from the oven brush the top of each with melted butter. 
2. Spray a skillet over medium heat with non-stick cooking spray. Open both ends of a clean, small sliced pineapple can. Spray the inside of the empty can with the non-stick spray, and then place the can in the pan to heat up. Use more than one can if you'd like to speed up the cooking process.
3. Beat an egg, then pour it into the empty can mold, add a bit of salt and pepper, and cover with a saucepan lid. Cook for a couple minutes, then scrape a knife around the edge of the egg to release it. Remove the can then turn the egg over and cook it for another minute or two. Repeat with the remaining eggs. 
4. If using sausage, form 2-ounce portions of sausage into patties with the same diameter as the biscuits. Cook the sausage in another hot skillet over medium heat until brown. If using bacon, cook the bacon and drain on paper towels. 
5. Slice a biscuit in half through the middle. Build each sandwich by first stacking egg on the bottom half of the biscuit. Next arrange sausage (or 2 slices of bacon) on the egg, then a slice of American cheese. Top off each sandwich with the top biscuit half, then zap it in the microwave for 15-20 seconds to help melt the cheese. Repeat with the remaining ingredients. (http://www.topsecretrecipes.com) Makes 5 sandwiches. 

BROCCOLI CHEESE SOUP TSR

T.G.I. Friday's
Broccoli Cheese Soup 

So good, and yet so easy. Now you can recreate this one at home just by tossing a few items into a saucepan. Try to find one of the large cartons of chicken stock at your store -- there's a perfect four cups of broth in there. Use Swanson brand if your store carries it. One bunch of broccoli should provide enough florets for this baby. Just cut the broccoli into bite-size pieces using a sharp knife. Use only the florets and ditch the stem. 

4 cups chicken broth
1 cup water
1 cup half & half 
4 slices Kraft Cheddar Singles 
1/2 cup all-purpose flour 
1/2 teaspoon dried minced onion 
1/4 teaspoon ground black pepper 
4 cups broccoli florets (bite-size) 
Garnish 
1/2 cup shredded cheddar cheese
2 teaspoons minced fresh parsley 
1. Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high.
2. Bring soup to a boil, then reduce heat to low.
3. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.
4. For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley. (http://www.topsecretrecipes.com)
Makes 6 servings. 
CHICKEN NOODLE SOUP TSR

Hard Rock Cafe

It's the chunkiest dang chicken soup you'll ever slurp down and it comes from the first worldwide theme eatery and hip hangout. Crank up the rock 'n roll and throw all this good stuff into a pot and enjoy this final secret recipe in our series of mouth-watering soup clones. Bah-bye winter! 

1 pound chicken breast fillets
1 pound chicken thigh fillets
vegetable oil
2 tablespoons butter
1 cup chopped onion
1/2 cup diced celery
4 cups chicken stock
2 cups water
1 cup sliced carrot
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon minced fresh parsley
2 cups egg noodles 
Garnish
minced fresh parsley 

1. Preheat oven to 375 degrees.
2. Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a baking sheet. Bake for 25 minutes. Remove the chicken from the oven when it's done and set it aside to cool.
3. Melt the butter in a large saucepan or dutch oven over medium heat. Sauté the onion and celery in the saucepan for just 4 to 5 minutes. You don't want to brown the veggies.
4. Dice the chicken and add it to the pot along with the remaining ingredients, except the noodles. 
5. Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are soft.
6. Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender. Serve with a pinch of minced fresh parsley sprinkled on top. Makes 6 servings. 
(http://www.topsecretrecipes.com)









CHOCOLATE CHIP COOKIES TSR
DoubleTree Hotel

When you check in at one of 240 hotels run by this U.S. chain you are handed a bag from a warming oven that contains two soft and delicious chocolate chip cookies. Raves for the cookies from customers convinced the hotel to start selling the chocolaty munchables by the half-dozen. The chain can even mail them to you. But nothing beats the addictive taste of this cloned version fresh out of your home oven. Just be sure to get the cookies out of there when they are beginning to turn light brown. You want them to stay soft in the middle when cool. For even better results, chill the dough overnight before you commence with the ceremonial baking. 

1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda 
1 teaspoon salt
1/4 teaspoon cinnamon 
1 cup (2 sticks) butter, softened 
3/4 cup brown sugar, packed 
3/4 cup granulated sugar 
1 1/2 teaspoons vanilla
1/2 teaspoon lemon juice 
2 eggs 
3 cups semi-sweet chocolate chips 
1 1/2 cups chopped walnuts 

1. Preheat oven to 350 degrees.
2. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
3. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth.
4. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well-incorporated.
5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don't need to press the dough flat. Bake for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies. (http://www.topsecretrecipes.com) Makes 20 cookies. 








CHOCOLATE CHIP PARADISE PIE TSR

Chili's

What makes this dessert so special is the way it comes to your table sizzling in a cast iron skillet. Just like fajitas. The chocolate chip cookie and graham cracker crust "pie" is topped with a scoop of vanilla ice cream, and then drizzled with chocolate and caramel syrup. It's all served up in a hot skillet of cinnamon butter. Yum! If you want to prepare this one just like they do at the restaurant, you'll need one of those skillets for each serving. Small iron skillets work the best, but any 6 or 8-inch frying pan will do fine. You just have to be sure your pan is super hot to get that authentic Chili's "sizzle." If you don't have enough of the right pans for each serving, you can slide it all onto a plate. It may not have the sizzle of the real thing, but it'll still taste awesome! 

Cookie Layer
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut 
Crust Layer
6 tablespoons butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs 
1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts 
Cinnamon Butter
1/2 cup butter (1 stick), softened
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon 
9 scoops vanilla ice cream 
chocolate syrup
caramel syrup
6 tablespoons chopped walnuts 

1. Preheat the oven to 325 degrees.
2. Combine the flour, baking soda and baking powder in a medium bowl.
3. In a separate large bowl, beat together the butter and sugar with an electric mixer. Continue beating for about 30 seconds or until mixture turns lighter in color. Add the egg, milk, and vanilla and beat until smooth.
4. Slowly mix the dry mixture into the wet mixture. Beat until well-combined and then mix in the coconut flakes. Set this cookie dough aside for now.
5. Melt 6 tablespoons of butter in a medium bowl in the microwave on high temperature for about 30 seconds. Add the sugar and stir well for 30 seconds. Add the graham cracker crumbs and stir. Press this mixture into the bottom of a 9x9-inch baking dish or pan.
6. Sprinkle the cup of chocolate chips evenly over the graham cracker crust.
7. Press the cookie dough into the dish, covering the chocolate chips. Use flour on your fingers to keep the soft dough from sticking.
8. Sprinkle the chopped walnuts over the dough. Use your fingers to press the nuts into the dough.
9. Bake for 40-45 minutes or until the edges of the "pie" become light brown.
10. Prepare the cinnamon butter by creaming together the butter, sugar and cinnamon in a small bowl with an electric mixer on high speed.
11. When you are ready to make your dessert, heat up a small skillet over medium heat. When the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan. It should quickly melt and sizzle. Slice the "pie" into 9 pieces and place one into the hot skillet. If the "pie" has cooled, you can reheat each slice by zapping it in the microwave for 30-40 seconds.
12. Place a scoop of ice cream on top of the "pie." Drizzle chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top. Repeat for the remaining ingredients and serve sizzling in the skillet. (http://www.topsecretrecipes.com) Makes 9 desserts. 

COLE SLAW TSR

Hard Rock Cafe

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 taste bud 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 develop after 24 to 48 hours. (http://www.topsecretrecipes.com) Serves 6 to 8 as a side dish. 

CROISSANWICH TSR

1 8-ounce can Pillsbury Original Crescent Rolls
4 eggs
salt
ground black pepper
8 ounces ground breakfast sausage (such as Jimmy Dean) or 8 slices of bacon 
4 slices American Cheese 

1. Prepare the rolls by first unrolling the dough out of the can. Separate the dough into four sections, each made up of two triangles. Detach the triangles by tearing along the diagonal perforation, then reattach the dough along the outside parallel edges, pinching the dough together along the middle. This will make making one bigger triangle. Loosely roll the dough from the wide end, all the way up. Now, bring the ends around so that they overlap and the roll is in the shape of a circle. Press the ends together and place roll onto a baking sheet. Repeat with the remaining dough, then bake following the directions on the package (375 degrees for 11-13 min.). 
2. When the rolls are done baking build the sandwich using the above steps 2 through 5 in the recipe for the biscuit sandwich clone. (http://www.topsecretrecipes.com). 
Makes 4 sandwiches. 

FRENCH ONION SOUP BAKED TSR

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 big-time 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 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 prepare remaining servings. (http://www.topsecretrecipes.com) Makes 10 servings. 

HAM AND EGG BAGEL TSR

McDonald's Breakfast Bagel Sandwiches 

Sauce 
2 tablespoons mayonnaise 
1 teaspoon creamy dill mustard 

4 eggs
1 teaspoon butter 
salt 
ground black pepper
8-ounces deli-sliced ham (2-3 slices per sandwich)
4 plain bagels
8 slices Kraft Singles American cheese 

1. First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.
2. To prepare the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time.
3. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Heat a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan. When the butter has melted add the egg to the pan. Swirl the pan so that the egg spreads evenly. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet. Flip the little omelet over and turn off the heat.
4. Heat up the ham in a covered dish in the microwave for 1 minute. This will make it hot, and keep it from drying.
5. Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven set on broil until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil. 
6. When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half.
7. Place a slice of cheese onto the face of each bagel half.
8. Place the finished omelet onto the cheese on the bottom half of the sandwich.
9. Place the ham onto the egg. 
10. Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm. (http://www.topsecretrecipes.com) serves 4

MESQUITE GRILLED CHICKEN QUESADILLA TSR

Chevys

With this secret recipe from the latest TSR low-lat book, it isn't necessary to cook the chicken over a mesquite grill as they do in the restaurant chain. Sure, you could get some mesquite wood chips and throw 'em on your barbecue or you can use that charcoal that has mesquite in it. But an easier way to get the flavor of mesquite--especially if all you've got is a gas grill--is to soak the chicken in a marinade made with mesquite-flavored liquid smoke. In the restaurant these puppies are made with red chili tortillas. Since these type of tortillas can be a drag to track down, especially in fat-free versions, we'll use plain fat-free tortillas for our tasty reduced-fat clone. 

Mesquite Marinade 
1/2 cup water 
1 teaspoon mesquite-flavored liquid smoke 
1/2 teaspoon salt
dash ground black pepper 
Spicy BBQ Sauce 
1/2 cup Bull's-Eye Original BBQ Sauce
1/4 teaspoon cayenne pepper
dash chili powder 
1/3 cup sliced red bell pepper
1/3 cup sliced green bell pepper
1/3 cup sliced Spanish onion 
2 large (12-inch) fat-free flour tortillas
1 1/3 cups shredded Monterey Jack cheese

1. Prepare the marinade by combining the ingredients in a medium bowl. Add chicken breast fillet to the bowl, cover, and chill for one hour. 
2. When the chicken is finished marinating, preheat your grill to high temperature. 
3. As grill is heating, prepare the spicy BBQ sauce by mixing the ingredients in a small bowl. 
4. Throw the chicken on the grill and cook it for 4 to 5 minutes per side or until it's done. When the chicken is done cooking, chop it into bite-size pieces. 
5. Spray a light coating of nonstick cooking spray on a medium skillet over medium heat. Sauté the sliced peppers and onion in the pan for 4 to 5 minutes or until the veggies start to brown. 
6. Set a large skillet over medium/low heat. 
7. Put one flour tortilla in the skillet and sprinkle 1/3 cup of cheese over half of the tortilla. Spoon half of the vegetables over the cheese, followed by half of the chicken. 
8. Spoon a generous portion of the spicy BBQ sauce over the chicken, followed by another 1/3 cup of cheese.
9. Fold the other side of the tortilla over the filling, and press down so that it stays in place.
10. By this time, the cheese on the bottom should be melted. If not, wait another minute or so, then flip the quesadilla over and heat for another couple minutes or until all of the cheese has melted.
11. Slide the quesadilla onto a plate and slice it into 4 pieces. Repeat for the second quesadilla and serve immediately with salsa on the side. (http://www.topsecretrecipes.com) Serves 4 as an appetizer. 

OREO COOKIE SHAKE TSR
Jack In The Box

If you live in the West, you no doubt cracked a gut from the hilarious TV ads produced by this popular hamburger chain. In the spots a suit-wearing "Jack" runs the company, even though he's got a giant smiley-face antenna ball for a head. He has a private jet, plays golf, even has kids with mini antenna-ball heads. 
Jack also has a featured shake flavor that, it turns out, is very easy to make at home with a blender, ice cream, milk and a handful of Oreo cookies. 
3 cups vanilla ice cream
1 1/2 cups whole milk
8 Oreo cookies 
1. Combine the ice cream and milk in a blender and mix on low speed until smooth. Stir with a spoon, if necessary, to mix.
2. Break Oreo cookies while adding them to the blender. Mix on low speed for 5 to 10 seconds or until cookies are mostly pureed into the shake, but a few larger pieces remain. Stir with a spoon if necessary to help combine cookies. 
3. Pour shake into two 12-ounce glasses. (http://www.topsecretrecipes.com) 2 shakes





PIG SANDWICH TSR

Hard Rock Cafe

Take a big honkin' bite out of one of these and you'll soon know why it's the Hard Rock Cafe's most popular sandwich. According to the menu the pork is hickory smoked for 10 hours. But since we're impatient hungry people here, we'll cut that cooking time down to under 4 hours using a covered grill and carefully arranged charcoal. Just sprinkle wet hickory chips over the hot charcoal arranged around the inside edge of a grill (such as a round Weber), and let the smoking begin. You can certainly use an actual smoker if you've got one, and go the full 10 hours with this puppy. But while you're still waiting for your sandwiches, the rest of us will have already dragged our full, round bellies over to the couch for a nap. By the way, make your marinated cabbage a day ahead of time, if you have the foresight. 

Marinated Cabbage
2 tablespoons white vinegar
1 tablespoon granulated sugar
4 cups thinly-sliced cabbage 
4 cups hickory smoking chips 
Spice Rub
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon ground sage
1/2 teaspoon thyme 
1/4 teaspoon cayenne 
1 boneless pork loin roast (3 to 4 pounds) 
vegetable oil 
Sauce
2 15-ounce cans tomato puree
1 cup white vinegar
3/4 cup brown sugar
2 tablespoons vegetable oil
1/2 teaspoon onion powder
1/2 teaspoon liquid smoke (hickory)
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper 
8 Kaiser rolls 

1. Make the marinated cabbage at least one day prior to building your sandwiches. Like cole slaw, this garnish needs some time to develop in the fridge. Combine the vinegar and sugar in a medium bowl. Add the cabbage, stir, cover the bowl and store it in the refrigerator until you are ready to make the sandwiches.
2. Put the wood chips in a bowl and cover with water. Let the wood soak for at least 1 hour. Light the charcoal after it has been arranged around the inside edge of your grill. You don't want coals directly under your pork. When the coals are hot, drain the water from the wood chips and sprinkle the chips over the top of the coals. You should now have smoke.
3. Combine the spices for the rub in a small bowl and mix well.
4. Rub some vegetable oil over the surface of the pork roast. Sprinkle the spices over the entire surface of the roast.
5. Place the roast in the center of your grill and put the lid on. Let the pork cook for 3 to 4 hours or until the internal temperature of the roast reaches 175 to 180 degrees.
6. As the pork cooks, make the sauce by combining the ingredients in a medium saucepan over medium/low heat. Let the sauce simmer for 15 to 20 minutes, then cover and remove from heat. Set this aside until your pork is ready. 
7. When the pork is done, remove it from the grill and let it sit to cool for 15 to 20 minutes or until you can handle it. Now you want to tear the meat along the grain, making bite-size strips of shredded pork.
8. Put the shredded pork into a large saucepan over medium heat. Add 2 cups of the sauce to the pan and stir. Keep the rest of the sauce for later to serve on the side. Cook the pork for 15 minutes or until it is heated through.
9. Grill the faces of the rolls and stack about 1 cup of pork onto the bottom half of each roll. Add a rounded tablespoon of marinated cabbage on top of the pork, add a tablespoon or so of extra sauce on top of that, then cap off each sandwich with the top half of the roll. Serve with clones for the Hard Rock's cole slaw and baked beans on the side, if desired. (http://www.topsecretrecipes.com) Makes 8 sandwiches. 

SMASHED PEA AND BARLEY SOUP TSR

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 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. (http://www.topsecretrecipes.com)

SOUTHWESTERN VEGGIE SOUP TSR

Chili's

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 corn tortilla chips over the cheese. (http://www.topsecretrecipes.com) Makes 6 servings. 

STEAK AND EGG BAGEL

Top Secret Recipes version of McDonald's Breakfast Bagel Sandwiches 

Sauce 
2 tablespoons mayonnaise 
1 teaspoon creamy dill mustard 
1 slice of white onion, quartered
1 14-ounce pkg. Steak-Umm chopped steak (7-steaks) 
4 eggs
1 teaspoon butter 
salt 
ground black pepper
4 plain bagels
8 slices Kraft Singles American cheese 

1. First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.
2. Heat 1 teaspoon of vegetable oil in a medium skillet over medium heat. Separate the onion slices and sauté in the oil until light brown.
3. Heat a large skillet over medium/high heat. Break up the sandwich steak into the hot pan and cook until brown. Drain off fat. Add the grilled onions to the meat and stir.
4. To make the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time.
5. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Heat a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan. When the butter has melted add the egg to the pan. Swirl the pan so that the egg spreads evenly. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet. Flip the little omelet over and turn off the heat.
6. Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven set on broil until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.
7. When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half.
8. Place a slice of cheese onto the face of each bagel half.
9. Divide the meat into four portions and stack one portion onto the cheese on the bottom bagel half.
10. Place the finished omelet onto the meat on the bottom half of the sandwich.
11. Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm. (http://www.topsecretrecipes.com) serves 4

STEAK SAUCE TSR

Heinz 57

In the late 1800's Henry John Heinz established the slogan "57 Varieties," (which you can still find printed on Heinz products) even though the company now boasts over 5700 varieties in 200 countries. Today Heinz is the world's largest tomato producer, but interestingly the first product for the company that was launched in 1869 had nothing to do with tomatoes; it was grated horseradish. It wasn't until 1876 that ketchup was added to the growing company's product line.
Tomato is also an important ingredient in this tangy steak sauce. But you'll find some interesting ingredients in there as well, such as raisin puree, malt vinegar, apple juice concentrate and mustard. And don't worry if your version doesn't come out as brown as the original. Heinz uses a little caramel coloring in its product to give it that distinctive tint. It's just for looks though, so I've left that ingredient out of this clone recipe. Besides, I've found that the turmeric and yellow mustard will help get this version close to the color of the real deal, if not right on. 

Raisin Puree
1/2 cup raisins
1/2 cup water 

1 1/3 cup white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water
1 tablespoon yellow prepared mustard
2 teaspoons apple juice concentrate
1 1/2 teaspoons salt
1 teaspoon vegetable oil
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon turmeric 

1. Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth. Measure 1/4 cup of this puree into a medium saucepan.
2. Add the remaining ingredients and whisk until smooth.
3. Turn heat up to medium/high and bring mixture to a thorough boil. Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and then refrigerate it in a covered container for at least 24 hours. (http://www.topsecretrecipes.com) Makes 3 cups. 

TUPELO STYLE CHICKEN TSR

Hard Rock Cafe
Tupelo Style Chicken

The world's most famous theme restaurant pays tribute to the birthplace of Elvis Presley with this chicken finger appetizer dish, and two tasty dipping sauces. It's probably best they chose to name the dish after a city, rather than after the King himself. "Elvis Style Chicken" sounds like a concoction that should include bananas, peanut butter and bacon grease. 

4 to 6 cups vegetable oil 
Honey Mustard Dipping Sauce
1/4 cup mayonnaise 
1 1/2 teaspoons prepared mustard 
2 teaspoons honey 
pinch paprika 

Apricot Dipping Sauce 
2 tablespoons Grey Poupon Dijon mustard
1 tablespoon apricot preserves
2 tablespoons honey 

1 cup corn flake crumbs
2 teaspoons crushed red pepper flakes
1 1/4 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon paprika 
1/4 teaspoon onion powder
dash garlic 
1 egg
1 cup milk
1 cup flour
1 pound chicken breast fillets 

1. Preheat oil in a deep fryer to 350 degrees.
2. Make the honey mustard dipping sauce by combining the ingredients in a medium bowl. Cover and refrigerate. Make the apricot dipping sauce by combing those ingredients in a medium bowl. Cover and refrigerate this sauce as well, until your chicken is ready.
3. Prepare the breading by combining the corn flake crumbs, crushed red pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder, and garlic in a medium bowl.
4. Beat the egg in a medium bowl, add the 1 cup of milk and stir.
5. Pour the flour into another medium bowl.
6. Slice each chicken breast lengthwise into strips approximately 1/2-inch wide. 
7. When the oil is hot, bread your chicken by first coating each strip with flour. Dip the chicken into the egg/milk mixture and then back into the flour. Dip each chicken strip back in the egg/milk mixture and then in the corn flake crumb mixture. Be sure to coat each chicken piece thoroughly with the corn flake crumbs.
8. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5 minutes or until the chicken is golden brown. Drain and serve chicken with the dipping sauces on the side. (http://www.topsecretrecipes.com) Serves 6 to 8 as an appetizer. 

VIVA ITALIAN DRESSING TSR

Seven Seas Free Viva Italian Fat-Free Dressing 

Seven Seas dressings were first introduced by Anderson Clayton Foods back in 1964, when the trend toward fat-free foods was in its infancy. Kraft Foods later picked up the brand, and Seven Seas today ranks number four in sales of salad dressings in the United States. Here's our special technique to creating a delicious clone of Seven Seas spice-filled fat-free Italian dressing straight out of the latest TSR low-fat cookbook, using a secret combination of water, cornstarch and gelatin where the fat used to be. 

1 1/3 cups water 
1 1/2 tablespoons granulated sugar 
2 teaspoons cornstarch 
1 teaspoon salt 
1/2 teaspoon dried minced onion
1/2 teaspoon dried minced garlic
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon gelatin
1/2 cup white vinegar 
1 teaspoon dry nonfat buttermilk

1. Combine water, sugar, cornstarch, salt, onion, garlic, bell pepper, Italian seasoning, and gelatin in a small saucepan. Whisk to dissolve cornstarch, then set pan over medium/low heat. 
2. Heat mixture until boiling, stirring often. When mixture begins to boil, cook for 1 additional minute, stirring constantly, then remove from heat. 
3. Add vinegar and dry buttermilk to saucepan and stir. Transfer dressing to a covered container and refrigerate--preferably overnight--before serving. (http://www.topsecretrecipes.com) Makes 1 1/2 cups. 

WAFFLE HOUSE WAFFLES TSR

It was two friendly Atlanta, Georgia neighbors who got together in 1955 to build the first Waffle House in their eventual 1200-restaurant chain. With the dimpled breakfast hotcake as a signature item (and this is 3 years before IHOP was founded!), the privately-held chain grew into 20 Southern U.S. states. Today tasty food at rock-bottom prices, plus 24-hours-a-day service, makes Waffle House a regular stop for devoted customers any time of the day or night. And don't even think about referring to your server as a waitress; they're called "associates." 
For the best clone of the 45-year-old secret formula for these waffles you really should chill this batter overnight in the fridge as they do in each of the restaurants. But, hey, sometimes you just can't wait, right? If you need instant gratification, the recipe still works fine if you cook up the waffles the same day. At least wait for 15-20 minutes after you make the batter so that it can rest and thicken a bit. That'll give you time to search for the waffle iron and heat it up. Also, you might need some time to dust it off. 

1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar 
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half & half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla 

1. Combine flour, salt and baking soda in a medium bowl. Stir to combine.
2. Lightly beat the egg in another medium bowl. Add the sugar, butter, and shortening and mix well with an electric mixer until smooth. Add the half & half, milk, buttermilk and vanilla. Mix well.
3. Add the dry flour mixture to the wet mixture while beating. Mix until smooth.
4. Cover and chill overnight. (You can use batter right away if you like, but a good 12-hour chill makes the batter better.)
5. Rub a light coating of vegetable oil on a waffle iron. Preheat the waffle iron. Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating.
6. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are light brown. (http://www.topsecretrecipes.com) Makes 6 waffles. 

YOGURT PARFAIT TSR

McDonald's

This one's super easy to make, plus it's low-fat and delicious. The yogurt in the original is very sweet and creamy, like Yoplait. So that's the brand that you should use, although any brand of vanilla yogurt will work fine. If you use Yoplait, you'll need two 6-ounce containers of the stuff per serving. For the granola, just look for one that contains mostly oats. It should be crunchy and sweet (such as "maple" flavor) and can also include puffed rice bits. You can even make these a day or two ahead of time. Keep them covered in the fridge, and hold off on the granola topping until you serve 'em up. 

4 cups vanilla-flavored low-fat yogurt (or 8 6-oz. Yoplait)
2 10-ounce boxes sliced strawberries with sugar added, thawed 
1/3 cup frozen blueberries, thawed 
1/2 cup crunchy, sweet granola 

1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.
2. Add 1/2 cup of strawberries into the glass on top of the yogurt. 
3. Add 1 tablespoon of blueberries to the glass.
4. Pour 1/2 cup of yogurt over the fruit.
5. Sprinkle granola over the top and serve. Repeat for remaining 3 servings. (http://www.topsecretrecipes.com) Makes 4 servings.