Top 10 Hidden Recipes

With the weekend here, why not spend it creating your favorite restaurant-style dishes at home? Not only will you enjoy delicious meals, but you’ll also save a significant amount by avoiding expensive fast-food chains. Discover the top 10 exclusive recipes below!

1. McDonald’s Big Mac

Prepare the sauce by combining all ingredients approximately one hour prior to use for optimal flavor.

Assembly instructions:

Remove the top half of the regular bun, keeping the bottom part. Toast the bottom bun and the inner sides of the sesame bun. Cook the two beef patties as you would for standard burgers. Once toasted, spread 1 tablespoon of sauce on each bottom bun. Add 1/8 cup of shredded lettuce to each. On the true bottom bun, layer a slice of American cheese over the lettuce. On the middle bun, place two pickle slices atop the lettuce. Once the patties are cooked, place one on each prepared bun. Stack the middle bun onto the bottom bun and top it with the crown.

Recipe crafted by Todd Wilbur, TopSecretRecipes.com

1. Ensure cabbage and carrots are finely chopped. 2. Combine cabbage, carrots, and minced onions in a large bowl. 3. Blend the remaining ingredients in a food processor using the regular blade until smooth. 4. Pour the mixture over the vegetables and mix well. 5. Cover the bowl and refrigerate for several hours or overnight before serving.

1. Preheat your oven to 375°F. 2. Divide the chicken into 8 pieces (4 legs and 4 thighs). 3. Combine all dry ingredients in a zip-lock bag. 4. Lightly moisten the chicken pieces. 5. Place one or two chicken pieces at a time into the bag and shake to coat evenly. 6. Arrange the coated chicken on a greased pan, using Canola or Peanut oil to prevent sticking. 7. Bake for 40-50 minutes until fully cooked. Halfway through, baste the chicken with oil from the pan to ensure even browning.

So much for the secret herbs and spices!

1. Dissolve 2,400 grams of sugar in a minimal amount of water (half the sugar can be replaced with high-fructose corn syrup). 2. Incorporate 37 grams of caramel, 3.1 grams of caffeine, and 11 grams of phosphoric acid. 3. Extract cocaine from 1.1 grams of coca leaf (preferably Truxillo variety) using toluol, then dry the extract. 4. Soak finely powdered coca leaves and 0.37 grams of kola nuts in 22 grams of 20 percent alcohol. 5. Historically, a 20 percent fortified California white wine was used for soaking, but Coca-Cola may now use a water/alcohol blend. 6. After soaking, remove the coca and kola, then add the liquid to the syrup. 7. Add 30 grams of lime juice (or a substitute like citric acid and sodium citrate solution at equivalent strength). 8. Combine 0.88 grams of lemon oil, 0.47 grams of orange oil, 0.20 grams of cassia oil, 0.07 grams of nutmeg oil, and optional traces of coriander, lavender, and neroli oils with 4.9 grams of 95 percent alcohol. 9. Shake the mixture. 10. Add 2.7 grams of water to the alcohol/oil blend and let it sit for 24 hours at 60°F (15.5°C). A cloudy layer will form. 11. Separate the clear liquid and mix it into the syrup. 12. Add 19 grams of vegetable-based glycerine and 1.5 grams of vanilla extract. 13. Dilute with chlorinated water to produce 1 gallon of syrup.

This recipe is sourced from Food Flavorings: Composition, Manufacture and Use (2nd Ed.) 1968 by Joseph Merory (AVI Publishing Company, Inc., Westport, CT). Yields one U.S. gallon (3.8 L) of syrup, enough to flavor 128 bottles of carbonated water at 1 fl oz per bottle (6.5 fl oz or 192 ml each).

P.S.: If anyone knows a reliable source for coca leaves, please inform me – I have a potential side business idea!

1. Mix all ingredients in a medium saucepan and place over medium heat. 2. Stir continuously until the mixture boils, then lower the heat and let it simmer for 30 minutes. 3. Stir frequently during simmering. 4. Once done, remove from heat and cover until completely cooled. 5. Store in a sealed container in the refrigerator.

Recipe crafted by Todd Wilbur, TopSecretRecipes.com

1. Place 2 cups of ice cream into a blender, add Kahlua, and blend until smooth. 2. Swirl chocolate syrup inside a 16-ounce wine glass. Hold the glass by the stem and rotate it while squeezing the syrup to create a spiral pattern. 3. Pour the blended mixture into the glass. Top with whipped cream and drizzle additional chocolate syrup over it. Add a straw and serve.

Recipe crafted by Todd Wilbur, TopSecretRecipes.com

1. Mix all sauce ingredients thoroughly until smooth. 2. Cook chicken in vegetable oil and slice thinly. 3. Heat a skillet over medium heat. 4. Place one tortilla in the skillet, sprinkle 1/4 cup of each shredded cheese and half a slice of processed cheese on one side. 5. Add 1/4 cup of chicken slices over the cheese-covered half. 6. Spread about one tablespoon of sauce on the empty side. 7. Fold the tortilla and press gently with a spatula. 8. Cook until the cheese melts, then slice into four pieces.

1. Blend oatmeal into a fine powder using a blender. 2. Cream together butter, sugar, and brown sugar. 3. Incorporate eggs and vanilla into the mixture. 4. Combine with flour, oatmeal, salt, baking powder, and baking soda. 5. Stir in chocolate chips, grated Hershey Bar, and nuts. 6. Shape into balls and place 2 inches apart on a cookie sheet. 7. Bake at 375°F for 10 minutes or until golden brown.

1. Mix graham cracker crumbs, sugar, and peanut butter thoroughly. 2. Add melted butter and blend until fully combined. 3. Press the mixture evenly into a 9 x 13 inch pan. 4. Melt chocolate chips using a microwave or double boiler. 5. Spread the melted chocolate over the peanut butter layer. 6. Chill until slightly set, then cut into bars (cutting becomes difficult if the chocolate hardens completely).

Recipe crafted by Todd Wilbur, TopSecretRecipes.com

1. Preheat the oven to 425°F. Lightly oil a baking sheet or line it with parchment paper. 2. In a large bowl, mix flour, sugar, baking powder, salt, and spices. Use a pastry knife, fork, or food processor to cut the butter into the dry ingredients until the mixture is crumbly with no visible butter chunks. Set aside. 3. In another bowl, whisk together pumpkin, half-and-half, and egg. Combine the wet ingredients with the dry ingredients and form the dough into a ball. 4. On a floured surface, pat the dough into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Cut the dough into three equal portions, then slice diagonally to create six triangular pieces. Place them on the prepared baking sheet. 5. Bake for 14–16 minutes until the scones are lightly browned. Cool on a wire rack.

To make the plain glaze:

1. Combine powdered sugar and 2 tablespoons of milk until smooth. 2. Once the scones are cool, brush the plain glaze over the top of each scone.

To make the spiced icing

1. Mix the spiced icing ingredients thoroughly. Drizzle the thicker icing over each scone and let it dry for at least an hour before serving. A squirt bottle or whisk can be used for drizzling.

Sources: Wikipedia, Recipezaar

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