We’re embarking on a new video series where we tackle all kinds of culinary questions—those things you may be too embarrassed to ask. What is a sprig of thyme? How do I cut a kiwi? There’s no question too basic; you’ll be surprised how many people have the same question you do. This week, we clear up confusion about what a “dash” of salt refers to. Check out the video, and let us know what other questions you need answered.
Packaged foods often have a lot of salt in them, since salt is a preservative. Cooking your own meals is the best way to control how much sodium goes into your food.
Choose fresh poultry, fish, and meat instead of processed or smoked varieties. Opt for fresh fruits or vegetables instead of canned or use low-sodium canned. If you use canned foods, such as veggies or beans, rinse the contents first to wash away some of the sodium.
For side dishes, make brown rice or whole baked sweet or white potatoes instead of instant or flavored rice or mashed potatoes.
I'm Todd Wilbur, Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.
Includes eight (8) 79¢ recipes of your choice each month!
Menu Description: "Delicate white cake and lemon cream filling with a vanilla crumb topping."
To make this clone easy I've designed the recipe with white cake mix. I picked Betty Crocker brand, but any white cake mix you find will do. Just know that each brand (Duncan Hines, Pillsbury, etc.) requires slightly different measurements of additional ingredients (oil, eggs). Follow the directions on the box for mixing the batter, then pour it into 2 greased 9-inch cake pans and bake until done. The filling recipe is a no-brainer and the crumb topping is quick. When your Olive Garden lemon cream cake recipe is assembled, stick it in the fridge for a few hours, and soon you'll be ready to serve 12 slices of the hacked signature dessert.
At his candy factory In York, Pennsylvania, in the late 1930s, Henry C. Kessler first concocted this minty confection. The York Cone Company was originally established to make ice cream cones, but by the end of World War II the peppermint patty had become so popular that the company discontinued all other products. In 1972 the company was sold to Peter Paul, manufacturers of Almond Joy and Mounds. Cadbury USA purchased the firm in 1978, and in 1988 the York Peppermint Pattie became the property of Hershey USA.
Other chocolate-covered peppermints were manufactured before the York Peppermint Pattie came on the market, but Kessler's version was firm and crisp, while the competition was soft and gummy. One former employee and York resident remembered the final test the patty went through before it left the factory. "It was a snap test. If the candy didn't break clean in the middle, it was a second." For years, seconds were sold to visitors at the plant for fifty cents a pound.
I've created a ton of famous candy recipes. See if I hacked your favorites here.
Nougat is an important ingredient in the 3 Musketeers Bar, as well as in many other candy bars created by Mars. Nougat is made by mixing a hot sugar syrup with whipped egg whites until the solution cools and stiffens, creating a frappe. Other ingredients may be added to the nougat during this process to give it different flavors. In this recipe, you'll add chocolate chips to create a dark, chocolaty nougat.
But the 3 Musketeers Bar wasn't always filled with just a chocolate nougat. In fact, when the candy bar was created back in 1932, it was actually three pieces with three flavors: vanilla, strawberry, and chocolate. After World War II, the product was changed to a single chocolate bar because that was the favorite flavor, and customers wanted more of it. Thankfully they didn't change the name to 1 Musketeer.
You'll need a heavy-duty electric mixer for this recipe.
Check out more of my candy bar clone recipes here.
This orange-colored spice blend has been perking up salads, pasta, potatoes, hamburgers, and vegetables for years now, but there has never been a home clone for the stuff. Time to change that. While it's obvious that sesame seeds are a major part of this blend, you may not know that the main ingredient is Romano cheese—in the bottle it's tinted orange by the paprika. Be sure to store this one in the refrigerator. You might even want to keep the seasoning in an empty shaker-top spice bottle. And if you're in the mood for some tasty pasta salad, just check out the Tidbit below that comes right off the bottle of the original product.
Source: Even More Top Secret Recipes by Todd Wilbur.
In December of 1996, Hershey Foods snagged the U.S. operations of Leaf Brands for a pretty penny. This added several well known candies to Hershey's already impressive roster, including Good & Plenty, Jolly Rancher, Milk Duds, Whoppers, Heath, and this delicious peanut roll, which we can finally clone at home. The center is sort of a white fudge that we can make by combining a few ingredients on the stove, then getting the mixture up to just the right temperature using a candy thermometer (you've got one, right?). Once cool, this candy center is coated with a thin layer of caramel, then quickly rolled over roasted peanuts. Looks just like the real thing! This recipe will make eight candy bars. But it's up to you to make the dental appointment.
Source: Even More Top Secret Recipes by Todd Wilbur.
If you start making black bean soup in the morning using other recipes out there, you're lucky to be slurping soup by lunchtime. That's because most recipes require dry beans that have to re-hydrate for at least a couple hours, and many recipes say "overnight." But, you know, tomorrow is just too far away when you're craving soup right now. So, for this often requested clone recipe, I sped up the process by incorporating canned black beans, rather than the dry ones. That way, once you get all the veggies chopped, you'll be souped up in just about an hour. Friday's version of this soup has a slightly smoky flavor that's easily duplicated here with just a little bit of concentrated liquid smoke flavoring found in most supermarkets. Just be sure to get the kind that says "hickory flavor."
You've got a hankerin' for pancakes or biscuits, but the recipe calls for Bisquick, and you're plum out. Not to worry. Now you can make a clone of the popular baking mix at home with just four simple ingredients. Store-bought Bisquick includes shortening, salt, flour, and leavening, so that's exactly what we need to duplicate it perfectly at home. This recipe makes about 6 cups of the stuff, which, just like the real thing, you can keep sealed up in a container in your pantry until it's flapjack time. When that time comes, just add milk and eggs for pancakes or waffles, or only milk if it's biscuits you want. You'll find all those recipes below in the "Tidbits."
Although the drink is 99 percent sugar water, that other 1 percent is the key to the drink's unique taste. The tangy citrus flavors, from lime juice, citrus oils, and citric acid (today the citric acid has been replaced with phosphoric acid), was used by pharmacist John Pemberton to overcome the inherent unpleasant bitterness of cocaine and caffeine. Even after removing the cocaine from the drink, it was still necessary to conceal the ghastly flavor of kola nut and coca leaf extract from the taste buds with the sweet, tangy syrup.
To make an accurate clone of Coca-Cola at home, I started with the medicinal ingredient, probably just as John did. But rather than harvesting kola nuts, we have the luxury of access to caffeine pills found in any grocery store or pharmacy. One such brand is Vivarin, but it is yellow in color with a thick coating and it tastes much too bitter. NoDoz, however, is white and less bitter, with a thinner coating. Each NoDoz tablet contains 200 milligrams of caffeine, and a 12-ounce serving Coke has 46 milligrams in it. So, if we use 8 NoDoz tablets that have been crushed into powder with a mortar and pestle (or in a bowl using the back of a spoon) we get 44 milligrams of caffeine in a 12-ounce serving, or 36 milligrams in each of the 10-ounce servings we make with this recipe.
Finding and adding the caffeine is the easy part. You'll probably have more trouble obtaining Coke's crucial flavoring ingredient: cassia oil. I was hoping to leave such a hard-to-get ingredient out of this recipe, but I found it impossible. The unique flavor of the Coke absolutely requires the inclusion of this Vietnamese cinnamon oil (usually sold for aromatherapy), but only a very small amount. You'll find the cassia oil in a health food store (I used the brand Oshadhi), along with the lemon oil and orange oil. The yield of this recipe had to be cranked up to 44 10-ounce servings since these oils are so strong—just one drop is all you'll need. Find them in bottles that allow you to measure exactly one drop if you can. If the oils don't come in such a bottle, buy eyedroppers at a drug store. Before you leave the health food store, don't forget the citric acid.
This recipe, because of the old-fashioned technique of adding the syrup to soda water, creates a clone of Coke as it would taste coming out of a fountain machine. That Coke is usually not as fizzy as the bottled stuff. But if you add some ice to a glass of bottled Coke, and them some of this cloned version, the bubbles will settle down and you'll discover how close the two are. You can keep the syrup in a sealed container in the fridge until you are ready to mix each drink with soda water.
Because subtle differences in flavor can affect the finished product, be sure to measure your ingredients very carefully. Use the flat top edge of a butter knife to scrape away the excess sugar and citric acid from the top of the measuring cup and teaspoon, and don't estimate on any of the liquid ingredients.
What is it about Stouffer's Macaroni & Cheese that makes it the number one choice for true mac & cheese maniacs? It's probably the simple recipe that includes wholesome ingredients like skim milk and real Cheddar cheese, without any preservatives or unpronounceable chemicals. The basic Stouffer's Mac and Cheese ingredients are great for kitchen cloners who want an easy fix that doesn't require much shopping. I found the recipe to work best as an exact duplicate of the actual product: a frozen dish that you heat up later in the oven. This way you'll get slightly browned macaroni & cheese that looks like it posed for the nicely lit photo on the Stouffer's box. Since you'll only need about 3/4 cup of uncooked elbow macaroni for each recipe, you can make several 4-person servings with just one 16-ounce box of macaroni, and then keep them all in the freezer until the days when your troops have their mac & cheese attacks. Be sure to use freshly shredded Cheddar cheese here, since it melts much better than pre-shredded cheese (and it's cheaper). Use a whisk to stir the sauce often as it thickens, so that you get a smooth—not lumpy or grainy—finished product.
If you're still hungry, check out my copycat recipes for famous entrées here.
Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.
Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.
Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here.
You can only get this delicious stuff in the restaurant and they won't give you much extra to take home. The good news is you can make it from scratch in minutes (you will need to find anchovy paste—an important ingredient). This Outback Steakhouse Caesar salad dressing recipe keeps for a couple of weeks in the fridge in a covered container.
Now, how about a Toowoomba Steak or Alice Springs Chicken as your entrée? Find all of my Outback Steakhouse copycat recipes here.
Even though this clone recipe duplicates the tiny bite-size versions of the candy, you're free to make yours any size you like. The technique here is a tweaking of the previous secret formula that was featured in Low-Fat Top Secret Recipes, and it includes several upgrades. I found that more cocoa, plus the addition of salt and butter to the mix improved the flavor. I also found that bringing your sweet bubbling mixture to the firm ball stage 250 degrees F (you do have a candy thermometer, right?), and then stretching and pulling the candy like taffy (fun!) as it cools, will give you a finished product more like the real deal.
Even though it's now owned and produced by the Clorox Company, Original K.C. Masterpiece barbecue sauce is the same as when it was first created in good ole Kansas City, USA. This is the sauce that steals awards from all the other popular sauces on the market. Now it's sold in a variety of flavors. But this is the clone for the original, and you'll find it very easy to make. Just throw all of the ingredients in a saucepan, crank it up to a boil, then simmer for about an hour. Done deal. And just like the original Masterpiece, this stuff will make a work of art out of any of your grilled meats, or burgers and sandwiches, and as a dipping sauce or marinade.
Complete your cookout with this KFC Cole Slaw recipe.
With spice grinder in hand, Gustav Brunn traveled to America from Germany, and settled down in Baltimore on the Chesapeake Bay, where steamed crabs are a staple. Gustav began grinding. In 1939, after trying many different combinations, Gustav found just the right mix for a top secret blend of spices that would be the most-used seasoning on steamed crabs, shrimp, lobster, and other tasty seafood dishes for generations to come. But McCormick & Co., which purchased Old Bay in 1990, insists that the celery salt based blend is not just for seafood. You can also use the seasoning on chicken, French fries, popcorn, baked potatoes, deviled eggs, hamburgers, and even pizza.
Source: Top Secret Recipes Unlocked by Todd Wilbur.
Here's a clone for the instant dressing mix you buy in the .7-ounce packets. When added to vinegar, water, and oil, you get one of the best-tasting instant salad dressings around. But what if you can't find the stuff, or it is no longer sold in your area, as I've heard is the case in some cities? Or maybe you just want to save a little money by making your own? Use the recipe below to make as much dry mix as you want, and save it for when you need instant salad satisfaction. I've used McCormick lemon pepper in the recipe here because it contains lemon juice solids that help duplicate the taste of the sodium citrate and citric acid in the real thing. The dry pectin, which can be found near the canning supplies in your supermarket, is used as a thickener, much like the xanthan gum in the original product.
Find more of my delicious salad dressing copycat recipes here.
Menu Description: "Nearly world-famous. Often imitated, hardly ever duplicated."
"Hooters is to chicken wings what McDonald's is to hamburgers," claims promotional material from the company. True, the six fun-loving Midwestern businessmen who started Hooters in Clearwater, Florida, on April Fool's Day in 1983 chose a classic recipe for chicken wings as their signature item. But while some might say it's the buffalo wings that are their favorite feature of the restaurant, others say it's the restaurant chain's trademark Hooters girls—waitresses casually attired in bright orange short-shorts and skin tight T-shirts.
Today there are over 375 Hooters across the United States serving more than 200 tons of chicken wings every week. The original dish can be ordered in 10-, 20-, or 50-piece servings or if you want to splurge, there's the "Gourmet Chicken Wing Dinner" featuring 20 wings and a bottle of Dom Perignon champagne, for only $125. To further enhance the Hooters experience when you serve these messy wings, throw a whole roll of paper towels on the table, rather than napkins, as they do in the restaurants.
They're the world's most famous French fries, responsible for one-third of all U.S. French fry sales, and many say they're the best. These fried spud strips are so popular that Burger King even changed its own recipe to better compete with the secret formula from Mickey D's. One-quarter of all meals served today in American restaurants come with fries a fact that thrills restaurateurs since fries are the most profitable menu item in the food industry. Proper preparation steps were developed by McDonald's to minimize in-store preparation time, while producing a fry that is soft on the inside and crispy on the outside. This clone requires a two-step frying process to replicate the same qualities: the fries are par-fried, frozen, then fried once more to crispy just before serving. Be sure to use a slicer to cut the fries for a consistent thickness (1/4-inch is perfect) and for a cooking result that will make them just like the real thing. As for the rumor that you must soak the fries in sugar water to help them turn golden brown, I also found that not to be necessary. If the potatoes have properly developed they contain enough sugar on their own to make a good clone with great color.
Now, how about a Big Mac or Quarter Pounder to go with those fries? Click here for a list of all my McDonald's copycat recipes.
Beneath the chocolate of Nestle's popular candy bar is a chewy, peanut-covered center that resembles Hershey's PayDay. To clone this one we'll only have to make a couple adjustments to the PayDay clone recipe, then add the milk chocolate coating. Even though the wrapper of this candy bar calls the center "nougat," it's more of a white or blonde fudge that you can make in a saucepan on your stovetop with a candy thermometer.
The low-carb craze is influencing menus of America's restaurant chains, but no chain has embraced the trend as enthusiastically as Ruby Tuesday. Nation's Restaurant News awarded the chain "Best Healthy Choice Menu Selection for 2004," based on more than 30 new low-carb dishes added to the menu, including low-carb cheesecake, burgers in high-fiber tortilla wraps, and other low-carb stand-ins such as Creamy Mashed Cauliflower. This most talked-about of the new selections is a side dish stunt double for mashed potatoes, with a carb count coming in at a measly 9 net carbs per 3/4-cup serving, according to the menu. Spices and cream are added to steamed and pureed cauliflower to give this dish the taste, texture and appearance of America's favorite side. Serve this up with any entree that goes well with mashed potatoes, and you'll never miss the spuds.
A good chicken pot pie has perfectly flakey crust and the right ratio of light and dark meat chicken and vegetables swimming in a deliciously creamy white sauce. KFC serves up a pie that totally fits the bill, and now I'm going to show you how to make the same thing at home from scratch. You'll want to start this recipe a couple hours before you plan to bake the pies, since the dough for the crust should chill awhile and the chicken needs to soak in the brine. When it comes time for baking, use small pie tins, ramekins, or Pyrex baking dishes (custard dishes) that hold 1 1/2 cups. The recipe will then yield exactly 4 pot pies. If your baking dishes are smaller, there should still be enough dough here to make crust for up to 6 pot pies. And don't forget to brush egg whites over the top of the pies before you pop them into the oven to get the same shiny crust as the original.
If those cute little cookie peddlers aren't posted outside the market, it may be tough to get your hands on these—the most popular cookies sold by the Girl Scouts every spring. One out of every four boxes of cookies sold by the girls is Thin Mints. This hack Girl Scout cookie thin mint recipe uses an improved version of the chocolate wafers created for the Oreo cookie clone in the second TSR book More Top Secret Recipes. That recipe creates 108 cookie wafers, so when you're done dipping, you'll have the equivalent of three boxes of the Girl Scout Cookies favorite. That's why you bought those extra cookie sheets, right? You could, of course, reduce this thin mint recipe by baking only one-third of the cookie dough for the wafers and then reducing the coating ingredients by one-third, giving you a total of 36 cookies. But that may not be enough to last you until next spring.
Click here for more of your favorite Girl Scout Cookies.
Source: Even More Top Secret Recipes by Todd Wilbur.
Update 11/16/17 : You can make an even better clone using a chocolate product that wasn't available when I created this recipe. Rather than using the semi-sweet chocolate chips combined with shortening and peppermint for coating the cookies, use Ghirardelli Dark Melting Wafers. You will need 2 10-ounce bags of the chips, mixed with 1/2 teaspoon of peppermint extract (and no shortening). Melt the chocolate the same way, and dip the cookies as instructed.
Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm, garlicky breadsticks served before each meal at the huge Italian casual chain. My guess is that the breadsticks are proofed, and then sent to each restaurant where they are baked until golden brown, brushed with butter and sprinkled with garlic salt. Getting the bread just right for a good Olive Garden breadstick recipe was tricky—I tried several different amounts of yeast in all-purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals. The two-stage rising process is also a crucial step in this much requested homemade Olive Garden breadstick recipe. Also check out our Olive Garden Italian salad dressing recipe.
These soft, creme-filled sandwich cookies were the first snacks produced by McKee Foods back in 1960. It was his 4-year-old granddaughter Debbie after whom founder O.D. McKee named his line of snack cakes. O.D. was inspired by a picture of the little girl in play clothes and a straw hat, and that's the image we still find today on every package. The secret to cloning these mouth-watering snacks is re-creating the soft, chewy consistency of the oatmeal cookies. To duplicate the texture, the cookies are slightly underbaked. Then you whip up some of the easy-to-make creme filling with marshmallow creme and spread it between two of the oatmeal cookies to complete the sandwich.
Menu Description: "Our famous Big Boy soups and chili are made fresh daily from fresh vegetables, pure cream and only the finest ingredients."
In 1936, Bob Wian had to make the painful decision to sell his cherished 1933 DeSoto roadster to buy a ten-stool lunch counter from a pair of elderly ladies in Glendale, California. He named his new restaurant Bob's Pantry, and went to work behind the counter himself. Receipts form his first day totaled only twelve dollars. But with the creation of a new hamburger just the next year, and a name change to Bob's Big Boy, business took off. Within three years Bob had expanded his first store and built another location in Los Angeles. In 1948 Bob Wian was voted mayor of Glendale.
A cup of broccoli soup makes a great first course or a nice partner to a sandwich. I first designed this recipe using frozen broccoli, but the frozen stuff just isn't as tasty as a big bunch of firm, fresh broccoli. So go shopping, and get chopping.
Served in a large bowl, this soup can be a small meal in itself, or serve four as an appetizer that you can pair with my Bob's Big Boy Double Decker Hamburger.
Here's a clone recipe that gets one very important ingredient from another packaged product. The powdered cheese included in the Kraft instant macaroni & cheese kits flavors this homegrown version of the popular bright orange crackers. You'll need a can of Kraft Macaroni & Cheese cheese topping or two boxes of the most inexpensive instant variety of macaroni & cheese—you know, the kind with the cheese powder. Two boxes will give you enough cheese to make 300 crackers. As for the macaroni left over in the box, just use that for another recipe requiring elbow macaroni.
In the early 90's Boston Chicken was rockin' it. The home meal replacement chain's stock was soaring and the lines were filled with hungry customers waiting to sink their teeth into a serving of the chain's delicious rotisserie chicken. So successful was the chain with chicken, that the company quickly decided it was time to introduce other entree selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf. But offering the other entrees presented the company with a dilemma: what to do about the name. The bigwigs decided it was time to change the name to Boston Market, to reflect a wider menu. That meant replacing signs on hundreds of units and retooling the marketing campaigns. That name change, plus rapid expansion of the chain and growth of other similar home-style meal concepts sent the company into a tailspin. By 1988, Boston Market's goose was cooked, and the company filed for bankruptcy. Soon McDonald's stepped in to purchase the company, with the idea of closing many of the stores for good, and slapping Golden Arches on the rest. But that plan was scrapped when, after selling many of the under-performing Boston Markets, the chain began to fly once again. Within a year of the acquisition Boston Market was profitable, and those meals with the home-cooked taste are still being served at over 700 Boston Market restaurants across the country.
How about some of those famous Boston Market side-dishes to go with your copycat meatloaf recipe? I've cloned all the best ones here.
With over 100 million dollars given to charity since 1982, Newman's Own products have become an American favorite. One variety of the brand's dressings that really stands out is this exceptional Caesar salad dressing, probably the best commercial Caesar dressing on the market. Part of the secret for this special recipe is the inclusion of Worcestershire sauce. Not only does Worcestershire give your dressing the perfect flavor and color of the original, but the sauce is made with a fishy ingredient that's crucial for a good Caesar dressing: anchovies.
Source: Even More Top Secret Recipes by Todd Wilbur.
The real version of this chili sauce comes to each Wienerschnitzel unit as concentrated brown goo in big 6-pound, 12-ounce cans. After adding 64 ounces of water and 15 chopped hamburger patties the stuff is transformed into the familiar thick and spicy chili sauce dolloped over hot dogs and French fries at America's largest hot dog chain. The proper proportion of spices, tomato paste, and meat is crucial but the real challenge in hacking this recipe is finding a common grocery store equivalent for modified food starch that's used in the real chili sauce as a thickener. After a couple days in the underground lab with Starbucks lattes on intravenous drip, I came out, squinting at the bright sunshine, with a solution to the chili conundrum. This secret combination of cornstarch and Wondra flour and plenty of salt and chili powder makes a chili sauce that says nothing but "Wienerschnitzel" all over it.
Before he became America's sausage king, Jimmy Dean was known for crooning the country hit "Big Bad John." That song came out in 1962 and sold more than 8 million copies. His singing success launched a television career on ABC with The Jimmy Dean Show, where Roy Clark, Patsy Cline, and Roger Miller got their big breaks. The TV exposure led to acting roles for Jimmy, as a regular on Daniel Boone, and in feature films, including his debut in the James Bond flick Diamonds are Forever. Realizing that steady income from an acting and singing career can be undependable, Jimmy invested his show-biz money in a hog farm. In 1968 the Jimmy Dean Meat Company developed the special recipe for sausage that has now become a household name. Today the company is part of the Sara Lee Corporation, and Jimmy retired as company spokesman in 2004.
This clone recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket—make it lean pork if you like—or grind some up yourself if you have a meat grinder.
Check out more of my famous breakfast food clone recipes here.
In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.
Menu Description: "Here they are in all their lip-smacking, award-winning glory: Buffalo, New York-style chicken wings spun in your favorite signature sauce."
Since Buffalo, New York was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and I'm presenting clones for the more traditional flavors. These sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the oil won't separate from the other ingredients. Here is the chicken wing cooking and coating technique, followed by clones for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank's pepper sauce by the other hot sauces in your market. If you can't find that brand, you can also use Crystal Louisiana hot sauce.
Menu Description: "Our award-winning Baby Back Ribs are slow-roasted, then basted with Jim Beam Bourbon BBQ Sauce and finished on our Mesquite grill."
When your crew bites into these baby backs they'll savor meat so tender and juicy that it slides right off the bone. The slow braising cooks the ribs to perfection, while the quick grilling adds the finishing char and smoky flavor. But the most important component to any decent rack of ribs is a sauce that's filled with flavor, and this version of Roadhouse Grill's award-wining sauce is good stuff. I ordered the ribs naked (without sauce) so that I could see if there was any detectable rub added before cooking and I didn't find anything other than salt and a lot of coarse black pepper. So that's the way I designed the recipe, and it works.
Now, how about a copycat Roadhouse Grill Roadhouse Rita to wash down those ribs.
Nabisco took great effort to produce reduced-fat versions of the most popular products created by the food giant. This product loyalty-retaining move is just good business. According to one Nabisco spokesperson, "We want to bring back the people who have enjoyed our products, but went away for health and diet reasons." And that's exactly what we see happening, as customers are now grabbing the boxes with "Less Fat" printed on them. This box says, "Reduced fat: 40% less fat than original Cheese Nips."
The secret ingredient for this clone of the popular little square crackers is the fat-free cheese sprinkles by Molly McButter. One 2-ounce shaker of the stuff will do it, and you won't use it all. Just keep in mind that cheese powder is pretty salty, so you may want to go very easy on salting the tops of the crackers
Serving size–31 crackers
Total servings–about 10
Fat per serving–3.5g
Calories per serving–105
Source: Top Secret Recipes Lite by Todd Wilbur.
Order an entree from America's largest seafood restaurant chain and you'll get a basket of some of the planet's tastiest garlic-cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right on the box of Bisquick baking mix.
The problem with making biscuits using Bisquick is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix. On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip -- with grated Cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. Wherever that is.
The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in the secret underground laboratory, I've discovered a better solution for re-creating the delicious mall treats than any clone recipe out there. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions.
When you check in at one of more than 250 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. This is a tradition that began in the early 80s using a recipe from a small bakery in Atlanta. All of the cookies are baked fresh every day on the hotel premises. The chain claims to give out about 29,000 cookies every day. Raves for the cookies from customers convinced the hotel chain to start selling tins of the cookies online. But if you've got an insatiable chocolate chip cookie urge that can't wait for a package to be delivered, you'll want to try this cloned version. Just be sure to get the cookies out of the oven when they are barely turning brown so that they are soft and chewy in the middle when cool.
Now that you're in the swing of things, try baking more famous cookies from my recipes here.
Update 1/13/17: I like to drop the baking temperature to 325 degrees F for a chewier (better) cookie. Cook for about the same amount of time, 16 to 18 minutes.
Update 4/10/20: In April, Hilton Hotels released the actual recipe for the DoubleTree Hotels Signature Cookie for the first time. You can open that recipe in another window to see how close the real recipe revealed in 2020 comes to this clone recipe I created in 2002.
Menu Description: "Quickly-cooked steak with scallions and garlic."
Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the simple sauce sings to your taste buds. I designed this recipe to use a wok, but if you don't have one a saute pan will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon.
I've cloned a lot of the best dishes from P.F. Chang's. Click here to see if I coped your favorite.
Menu Description: "Chicken breast tenderloins sauteed with bell peppers, roasted garlic and onions in a garlic cream sauce over angel hair."
This dish is a big favorite of Olive Garden regulars. Chicken tenderloins are lightly breaded and sauteed along with colorful bell peppers and chopped red onion. Angel hair pasta is tossed into the pan along with a healthy dose of fresh scampi sauce. The sauce is really the star, so you might think about doubling the recipe. If you're cooking for two, you can prepare this dish for the table in one large skillet, saving the remaining ingredients for another meal. If you're making all four servings at once, you need two skillets. If you can't find fresh chicken tenderloins (the tender part of the chicken breast), you can usually find bags of them in the freezer section.
Find more delicious recipes for Olive Garden's most famous dishes here.
How can you resist the cute little girls in those adorable green outfits—and a change machine around their waists? If you can't, then a least it's good to know that less than one-third of the sales price of each box of Girl Scout Cookies goes to the manufacturer. That's much less than the wholesale price food retailers pay for similar products. Most of the money raised from each sale goes to support the Girl Scouts. But how do we get our Girl Scout Cookie fix during the off-season when the cookies aren't being sold? That's when we can turn to a clone recipe such as this one for the reduced-fat cookie with the lemony tang. Included here is the custom Top Secret Recipes technique for making a delicious filling that's entirely fat-free.
Serving size–3 cookies
Calories per serving–150
Fat per serving–4.5g
Source: Low-Fat Top Secret Recipes by Todd Wilbur.
When sales of this once limited-offering sandwich exceeded expectations, Wendy's made it a permanent menu item. Now you can re-create 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 will make four sandwich clones here at a fraction of the cost of the real thing.
Check out more Wendy's copycat recipes like their famous chili here.
This delicious crispy chicken in a citrusy sweet-and-sour chicken is the most popular dish at the huge Chinese take-out chain. Panda Express cooks all of its food in woks. If you don't have one of those, you can use a heavy skillet or a large saute pan.
The automated process for creating Krispy Kreme doughnuts, developed in the 1950's, took the company many years to perfect. When you drive by your local Krispy Kreme store between 5:00 and 11:00 each day (both a.m. and p.m.) and see the "Hot Doughnuts Now" sign lit up, inside the store custom-made stainless steel machines are rolling. Doughnut batter is extruded into little doughnut shapes that ride up and down through a temperature and humidity controlled booth to activate the yeast. This creates the perfect amount of air in the dough that will yield a tender and fluffy finished product. When the doughnuts are perfectly puffed up, they're gently dumped into a moat of hot vegetable shortening where they float on one side until golden brown, and then the machine flips them over to cook the other side. When the doughnuts finish frying, they ride up a mesh conveyor belt and through a ribbon of white sugar glaze. If you're lucky enough to taste one of these doughnuts just as it comes around the corner from the glazing, you're in for a real treat—the warm circle of sweet doughy goodness practically melts in your mouth. It's this secret process that helped Krispy Kreme become the fastest-growing doughnut chain in the country.
As you can guess, the main ingredient in a Krispy Kreme doughnut is wheat flour, but there is also some added gluten, soy flour, malted barley flour, and modified food starch plus egg yolk, non-fat milk, flavoring, and yeast. I suspect a low-gluten flour, like cake flour, is probably used in the original mix to make the doughnuts tender, and then the manufacturer adds the additional gluten to give the doughnuts the perfect framework for rising. I tested many combinations of cake flour and wheat gluten, but found that the best texture resulted from cake flour combined with all-purpose flour. I also tried adding a little soy flour to the mix, but the soy gave the dough a strange taste and it didn't benefit the texture of the dough in any way. I excluded the malted barley flour and modified food starch from the Krispy Kreme original glazed doughnut recipe since these are difficult ingredients to find. These exclusions didn't seem to matter because the real secret in making these doughnuts look and taste like the original lies primarily in careful handling of the dough.
The Krispy Kreme original glazed doughnut recipe dough will be very sticky when first mixed together, and you should be careful not to over mix it or you will build up some tough gluten strands, and that will result in chewy doughnuts. You don't even need to touch the dough until it is finished with the first rising stage. After the dough rises for 30 to 45 minutes it will become easier to handle, but you will still need to flour your hands. Also, be sure to generously flour the surface you are working on when you gently roll out the dough for cutting. When each doughnut shape is cut from the dough, place it onto a small square of wax paper that has been lightly dusted with flour. Using wax paper will allow you to easily transport the doughnuts (after they rise) from the baking sheet to the hot shortening without deflating the dough. As long as you don't fry them too long—1 minute per side should be enough—you will have tender homemade doughnuts that will satisfy even the biggest Krispy Kreme fanatics.
As any cook knows, improperly measuring ingredients is one of the quickest ways to ruin a recipe. Below you'll find the cooking equivalents for the terms pinch, dash, and smidgen. Anyone who's spent much time in the kitchen has likely run across these vague terms while baking.
A pinch, a dash and a smidgen, have all historically been a small, indefinite amount. In recent years however, several companies have begun selling tiny measuring spoons with the atypical cooking designations smidgen, pinch and dash. Using these as a guide, the precise measurements for those terms follows.
SMIDGEN - A smidgen holds 1/2 pinch or 1/32 teaspoon. 2 smidgens = 1 pinch
PINCH - A pinch holds 1/2 dash or 1/16 teaspoon. 2 pinches = 1 dash
A pinch has historically been defined as "an amount that can be taken between the thumb and forefinger" but without any definite equivalent in other units of measurement.
DASH - A dash holds 1/8 teaspoon. 8 dashes = 1 teaspoon
A dash was originally considered a liquid measure, a small but indefinite amount. More recently the term has been used as both a liquid and dry measurement.
NOTE: There is some contention as to just how much a pinch or dash is. Some contend that they are both equal to 1/16 teaspoon, while others claim a pinch equals 1/16 teaspoon, but a dash equals 1/8 teaspoon.
Be sure and visit our more extensive page of other cooking equivalents and measurements.
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A pinch, in case you didn’t know, is just as much as you can pick up of a granulated or ground ingredient between your thumb and forefinger. You might even add a pinch of dried herb. The texture of the ingredient will determine the amount, and some of us have larger fingers. Therefore, a real pinch is going to vary somewhat. However, we can estimate a pinch as 1/16 teaspoon.
How Much is a Dash Of Salt?
If you keep your salt in a wide-mouthed container, or you’re being a fancy TV chef and you have some salt poured into a little bowl, you would use your fingers to get a pinch of it. If you are using a salt shaker, you might use a dash. You sometimes use a dash of liquid ingredients, such as Worcestershire sauce, which come in shaker bottles that dispense a little at a time. One shake of Worcestershire is a dash. How much is that?
Most modern sources commonly accept a dash as being 1/8 teaspoons or less, but it all depends on what you are “dashing.” Older sources define a dash in many different ways, indicating that there never was any precise definition. A dash has been defined as a teaspoon, 1/8 teaspoon, and 1/16 teaspoon. One source defined a dash of salt or pepper as good shakes” or 1/8 teaspoons. Eight good shakes from my salt shaker, indeed, turned out to be approximately 1/8 teaspoons. I would not use this measurement, however, as it is best to start with less salt and pepper and add according to taste. It is probably best to think of a dash as being the same as a pinch, and go by taste, depending on what the ingredient is.
Now, measuring spoon sets don’t even come in 1/16 teaspoons. In fact, the very small spoons were developed in the first place to replace old-time cookbook measurements such as pinch, dash, or smidgeon. Although these spoons have their place when precision is needed, there was never any need for a replacement for these approximate measurements.
While you may be tempted to carefully measure one half of 1/8 teaspoons, you’d be wasting your time. When recipes use inaccurate measurements like “pinch” or “dash” it is because you simply do not need to be that accurate. The slight difference between on pinch and another will not matter. In fact, when you want a pinch of seasoning, you are really seasoning to taste. For example, you add a pinch of salt to a sauce, taste it for saltiness, find it needs more salt, and add another pinch.
Cooking is not like baking, or candy-making. It is rare that you need highly precise measurements. As well, sometimes baking measurements call for a dash or pinch of salt. For these recipes as well, you probably don’t need to be all that accurate. So, not that you have satisfied your curiosity, you can go back to using your fingers.
Checking for Salt In a Recipe Tip
Be careful when checking for saltiness in your dish. While you want the salt to bring out the flavor, you don’t want it to actually taste “salty” most of the time (some salty snacks are an exception). If you add a little salt to some soup, immediately taste it and think it needs more salt, then immediately add more, you might end up with a soup that is too salty. You need to wait a little while and make sure all the salt is dissolved and dispersed throughout the dish.
Mrs. Dash Salt Free Seasonings: Not Just for Low Sodium Diets
I am sure most of my readers are familiar with the original Mrs. Dash Salt-Free Seasoning, but even as a regular user myself, I didn’t realize how many different Salt-Free Seasonings and Marinades Mrs. Dash actually makes. There seems to be one for just about any taste you have. Mrs. Dash Salt-Free Seasoning is not just for those who need to be on a low sodium diet, as you will see very soon, most Americans could really use it.
Salt is not the Devil, but overuse of it could make you meet your maker sooner than you would like.
In general Americans typically consume 3800 mg of sodium per day, far more than the 2300 mg recommendation for healthy adults, and drastically more than the 1500 mg recommended for people over 50 years of age. The 1500 mg maximum sodium intake, is also recommended for African Americans, diabetics, and those who have hypertension or chronic kidney disease. It is astounding how much salt is in many popular foods, especially processed ones. My husband recently asked me to pick up a certain frozen dinner for him that was on sale. When I checked the label the sodium in it was 71% of the daily recommended allotment. That is simply ridiculous (I bought him a different brand, that he likes).
I found myself with blood pressure issues after giving birth to my daughter, and was surprised to see how hard it was to just keep my daily intake of salt down to the 2300 mg level. It can be quite an eye opener to see how fast the sodium adds up, and is a bit shocking to see how much salt is packed into popular processed foods. Salt is cheap, packs a lot of flavor and preserves food, so many manufacturers load it on.
Switching to a lower sodium diet with the help of Mrs. Dash
For me, the solution was to start cooking more of my family’s food from scratch. I had already tried and liked Mrs. Dash Salt Free Seasoning, in the past, so I picked up a bottle and started adding it to many of my recipes. A bit of it seems to end out in most of my savory dishes. I usually buy the table blend, which is more finely ground, since it is a little easier to integrate into recipes, but the original is wonderful in simmered dishes, and on grilled or roasted meats & vegetables.
I am pretty adept at the use of herbs and spices, but having these blends on hand makes cooking so much easier. I don’t omit salt from my cooking, but the salt-free seasonings from Mrs. Dash help me to create flavorful dishes, which are healthy for my family, and contain reasonable amounts of sodium. Mrs. Dash now has a whopping 14 different salt-free seasoning blends available, as well as, a half dozen marinades. I was sent a all the seasoning blends and have been having fun experimenting with them. I made a pink sauce with the Garlic & Herb blend, which came out quite well. I’ve also used the Italian Medley on homemade pizza & tossed a generous amount of the Extra Spicy blend in the fajitas I made recently, with good results in both cases.
There are many great recipes available right on the Mrs. Dash website. The recipes are broken down by course, primary ingredient, or dietary concerns. I found the recipe listing to be very user friendly. For even more low sodium recipes, and discussions about healthy eating check out Mrs. Dash Recipes on Facebook
Disclosure: Product samples provided for the purpose of this review. All opinions presented here are my own.
When it comes to lowering the salt content in existing recipes, you might want to reduce or omit the condiments. Mustard, hot sauce, salad dressing, etc., tend to be high in salt. If you can't find reduced-sodium options, use less or skip 'em altogether. (FYI: A little cayenne pepper can replace the heat of hot sauce, and vinegar and lemon juice are both sodium-free and make good dressing swaps.) This also goes for pickles and jarred jalapeños, which tend to be on the high end when it comes to sodium.
There you have it! Kick that sodium to the curb…
Chew on this:
It's the month of Movember. The Movember Foundation is a legit charity dedicated to changing the face of men&rsquos health. Read more about it here, and encourage your guy pals to put down the razor this month!
Show your friends you care, and save 'em some sodium&hellip Click "Send to a Friend" now!
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SmartPoints® value* not what you expected? We follow the same method as WW (formerly known as Weight Watchers) when calculating the value of a recipe: We add up the SmartPoints® values* of the individual ingredients using the Recipe Builder, not the calculator. (Many foods have a value of zero and remain zero in recipes.)
*The SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints® trademark.
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6 Irish Stew Low Sodium Recipe.
Canned soups and stews are very high in sodium, so the trick to enjoying a low sodium recipe is to make your own soup or stew with fresh ingredients and by using low sodium broth. You can also find many salt alternatives like the Mrs. Dash seasoning that is used in this recipe. This Irish stew will not only keep you warm on those cold nights but it will keep your heart healthy as well.
• 1 heaping capful Mrs. Dash® Garlic and Herb Seasoning Blend
• 2 Tbsp. (30mL) vegetable oil
• 2 lbs. (908g) stewing beef, cut into 1" (2.5cm) cubes
• 1 14 1/2 Oz. (392g) low sodium beef broth
• 1 bay leaf
• 4 medium onions, cut into quarters
• 6 medium carrots, cut into thirds
• 2 large potatoes, peeled and cut into small pieces
• 1 cup (240mL) frozen peas
• "Heat oil in large saucepan and add beef, brown on all sides. Add beef broth, bay leaf and Mrs. Dash® Garlic and Herb Seasoning Blend. Cover and simmer for 1 hour, stirring occasionally.
• Add onions, carrots and potatoes, simmer for another 30 minutes or until beef and vegetables are tender. Add peas to beef, continue cooking for another 10 minutes.
• Remove bay leaf, serve hot."
Easy Low Sodium Grilled Turkey Burgers Recipe
Turkey burgers are a popular alternative to regular beef burgers as they contain less fat. One problem with many commercial turkey burgers is that they are a nightmare in sodium content. 4 oz. of lean ground turkey generally contains around 60mg of sodium, less than traditional ground beef. It is also lower in saturated fat and calories.
One of the main contributors to sodium in commercial turkey burgers are the fillers and the bun. Make sure you chose a fresh ground turkey from your local grocer that is not injected with additional sodium. Larger “gourmet” buns usually contain a ton of sodium. Often as much as 500mg! Sara Lee makes burger buns that are much lower. And many store brands also contain less sodium so be sure to look at the packaging. Of course, you could always skip the bun entirely. You’d also be saving 200-300 calories by doing so.
This recipe uses a few spices to bring out the taste of the meat without using additional salt. A little onion powder, garlic powder, fresh ground pepper and liquid smoke goes a long way to boosting the flavor without boosting the sodium.
So let’s grill up a nice low-sodium and healthy turkey burger!
- 1 lb lean organic ground turkey
- 1/2 teaspoon onion powder (not onion salt)
- 1/4 teaspoon garlic powder (not garlic salt)
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon parsley flakes
- 1 tablespoon liquid smoke (Make sure it doesn’t contain additional flavorings with added sodium. Most should be 0-10mg.)
Total time: 15 min – Prep time: 10 min – Cook time: 5 min – Serves: 2 people
1. Preheat your grill for at least 5 minutes with the lid closed. Use the high setting if you have it.
2. In a bowl, combine ground turkey, onion powder, garlic powder, pepper, parsley and liquid smoke and mix well. Shape into 4 4oz patties.
3. Place on grill and close lid. Grill for 4-6 minutes. Serve on a low sodium bun with traditional burger condiments and enjoy!
The best DASH diet cookbook
Are you interested in adopting new heart-healthy recipes? If you pick up a DASH diet cookbook, you can discover dozens that are low-sodium and full of flavor.
The DASH diet is designed around moderation, sodium intake, and food choices. The intention is to choose foods that are blood-pressure friendly while still being appealing and tasty. The DASH diet often takes a full-cycle approach -- instead of just a book of recipes, there are explanations of the nutritional impact of food, pantry recommendations, and even weekly meal plans.
If you're ready to dive into a new style of eating this year, take a look at our buying guide on DASH diet cookbooks. Our favorite, The DASH Diet Health Plan, features a 28-day quick-start guide that makes your transition into the DASH diet easy.
Considerations when choosing DASH diet cookbooks
Understanding the DASH diet
When you cook a DASH diet recipe, you're eating a plateful of nutrient-dense, wholesome foods. DASH revolves around leading a heart-healthy lifestyle through better food choices and moderation. In fact, it's the inspiration for the diet's abbreviation -- DASH stands for Dietary Approaches to Stop Hypertension.
Those who benefit from the DASH diet
The DASH diet is one of the most universally appealing diets around. While it's often embraced by those who must keep hypertension at bay, it's also followed by those with other chronic health conditions as well as performance-oriented athletes.
Basic content of DASH diet cookbooks
DASH diet cookbooks typically contain three main parts: an overview, recipes, and tips. The overview is an introduction to the diet, which is helpful for beginners. Recipes are typically organized by meal type. Tips are present throughout the book or appear at the end with detailed guides on pantry items, substitutions, and even grocery shopping hacks.
Types of DASH diet cookbooks
Introductory: Introductory DASH diet cookbooks are intended for novice cooks, as well as those new to the diet. They have straightforward recipes and usually include jump-start guides or meal plans.
Dedicated: For seasoned DASH diet followers, dedicated cookbooks are ideal. They focus on types of cuisines, methods of cooking, and may include allergy-friendly recipes.
Theory: Because the DASH diet is often thought of as a lifestyle change as opposed to a diet, there are many theory cookbooks available. Besides recipes, these books are reflective and help DASH dieters find balance and satisfaction with their everyday eating habits.
Certain DASH diet cookbooks have companion apps or interactive online communities. You can connect with fellow DASH dieters online, pick up helpful tips, and be the first to hear about new recipes.
Whether you like the aesthetics or simply want to know what the finished product looks like, aim for DASH diet cookbooks with plenty of pictures. Even if you're not ready to plate like a pro, you gain valuable perspective on how recipes should look once completed.
DASH diet cookbooks for beginners cost $15 and below, which also includes some ebook formats. For a more diverse collection of recipes, expect to spend closer to $22. DASH cookbooks with many pictures and nutritional breakdown information can cost as much as $30.
Q. I struggle with bloating and heartburn. Can the DASH diet relieve any of these symptoms?
A. It may help depending on the root cause -- for instance, if your bloating is caused by water retention due to too much salt in your diet. Even so, it's important to talk to your doctor if you experience these symptoms, as it could be a sign of something more serious.
Q. Are there any DASH diet cookbooks for picky eaters?
A. Yes, but they aren't necessarily marked that way. Instead, stick to DASH diet recipes with fewer familiar ingredients. Another option is to choose a DASH diet cookbook with modified recipes, which may include healthier versions of comfort foods and treats.
DASH diet cookbooks we recommend
Our take: Full-fledged DASH diet lifestyle plan with over 99 recipes.
What we like: Includes 28-day starter plan and helpful tips to transition into diet.
What we dislike: Mixed reviews on sodium content levels with some recipes.
Our take: As close to comfort food as you can get, thanks to this slow cooker recipe collection.
What we like: 100 recipes as well as slow-cooking tips to maintain flavorful dishes, even without salt.
What we dislike: More text-based than picture-oriented.
Our take: Essential DASH diet cookbook for those with busy schedules.
What we like: Make 77 recipes in 30 minutes or less. Book shares a helpful pantry checklist and grocery shopping hacks.
What we dislike: Pretty straightforward, so don't expect much in the way of chatty commentary sections.
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