Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Those "top Secret Recipes" Books

Nantzie

Recommended Posts

Nantzie Collaborator
Nantzie
Posted

I was looking at my email and was checking out the email I got from Top Secret Recipes. I've been on their mailing list for years now. I've just never bothered with it because (pre-gluten-free) I always figured that it's easier and cheaper just to go buy the thing than to get all the ingredients to make it yourself.

But today, I realized that this is a PERFECT resource for us!!! A lot of stuff that we can't eat in restaurants is stuff that could easily be made gluten-free by substituting or omitting something (like the flour in Taco Bell's taco meat). Or there is so much potential for cross contamination in a restaurant that it's not even worth taking the risk (like KFC Coleslaw).

I went on the site - www.topsecretrecipes.com. They've got a recipes section, and have quite a few free recipes. If you want to buy one of the recipes that isn't free they're only 79 cents each. I think I'm going to just start collecting the books, but I'm going to try some of the free recipes for now. They even have comments for people who've tried the recipe and tweaked it to be even better or closer than Top Secret has it. For example, under the KFC Coleslaw comments, someone says to use Tarragon Vinegar rather than the white vinegar Top Secret calls for and even points out that KFC has it listed in their ingredients.

Here's some of the free recipes on the site that I'm going to try. I'm guessing a lot of the recipes that have flour in them could be made totally fine with cornstarch. My mom always used cornstarch instead of flour to make gravies and sauces. She said she used it because it didn't lump up like flour. Nobody ever knew the difference.

Taco Bell Soft Tacos - (I read in an excerpt of the book on amazon that Top Secret says that it's the same meat as in the crunchy tacos)

KFC Coleslaw and Potato Salad

French's Classic Yellow Mustard

Hostess Twinkie Creme Filling (for the kids... ;) )

Honey Maid Graham Crackers (really missing these - might be good made with Pamela's Baking Mix)

Nancy

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


angel-jd1 Community Regular
angel-jd1
Posted

I ran across the top secret site a few weeks ago. I was so excited. They have a big mac sauce on there. I made it then made myself a tasty big mac minus the bun. It was AWESOME!! It's a fun site that we can use to make some of the things we really miss. Thanks for bringing it up.

-Jessica :rolleyes:

Carriefaith Enthusiast
Carriefaith
Posted

Thanks for the link. I'll have to try some of those recipes!

chrissy Collaborator
chrissy
Posted

we used to own a KFC----i still make my coleslaw like i did back then---only we used red wine vinegar. i'm going to check this site out, sound fun!

christine

kathy1 Contributor
kathy1
Posted
we used to own a KFC----i still make my coleslaw like i did back then---only we used red wine vinegar. i'm going to check this site out, sound fun!

christine

Would you mind sharing the KFC coleslaw recipe?? it's one of husb favorites and we are not likely to be spending much time at KFC anymore!!

chrissy Collaborator
chrissy
Posted

i don't remember the amounts, only the main ingredients. the cabbage needs to be shredded, we used to run it through the shredder twice to get it small enough. i put it in my food processor now, a cheese shredder works pretty good too. the sauce is made with mayonaise, sugar, and red wine vinegar. don't put in too much vinegar to begin with, or you'll end up with a lot of sauce because you'll havae to keep adding mayo and sugar. sorry i don't have more exact proportions. i will have to see if i still have the ingredients listed somewhere for their potato salad sauce---it was pretty good, too.

christine

Rusla Enthusiast
Rusla
Posted
we used to own a KFC----i still make my coleslaw like i did back then---only we used red wine vinegar. i'm going to check this site out, sound fun!

christine

You wouldn't happen to have the old KFC Bean Salad recipes would you?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


chrissy Collaborator
chrissy
Posted

i don't have the bean salad recipe----i loved that stuff. i think i have seen a recipe somewhere else for bean salad---maybe it was taste of home.

christine

  • 7 months later...
angel-jd1 Community Regular
angel-jd1
Posted

I was just visiting the top secret recipes site and thought I would bump this thread. For those of you who haven't visited the site it is sooooo cool. TONS of recipes for "restaurant" food that you can make at home. Many of the recipes on the site are free of charge. They add a new free recipe each week. Check it out for some fun cooking inspiration :)

-Jessica :rolleyes:

PS. The McD's big mac sauce is quite yummy for homemade big macs

2Boys4Me Enthusiast
2Boys4Me
Posted

I thought Big Mac sauce was Thousand Island salad dressing. I have never eaten a Big Mac in my life, but that's what the fellas put on if we're having homemade Macs.

Nancym Enthusiast
Nancym
Posted

I'd like to be able to replicate the stuff at Chipotle. :)

teebs in WV Apprentice
teebs in WV
Posted

Nantzie - Thanks for the wonderful idea. I have one or two of these cookbooks and it didn't occur to me to use these to take the place of some of the restaurant foods that I used to love. After reading this thread I immediately went to the website that you referenced and we had the Taco Bell meat filling for dinner that night. The recipe calls for flour but I substituted corn starch and it turned out alright. Instead of the soft flour tortillas I fried some corn tortillas that I had on hand and we had crunchy tacos.

Thanks again!

BFreeman Explorer
BFreeman
Posted
Nantzie - Thanks for the wonderful idea. I have one or two of these cookbooks and it didn't occur to me to use these to take the place of some of the restaurant foods that I used to love. After reading this thread I immediately went to the website that you referenced and we had the Taco Bell meat filling for dinner that night. The recipe calls for flour but I substituted corn starch and it turned out alright. Instead of the soft flour tortillas I fried some corn tortillas that I had on hand and we had crunchy tacos.

Thanks again!

Did you substitute the exact same amount of cornstarch? I thought when substituting you went for a 2:1 ratio. (If I make it I want it to turn out right.) :)

teebs in WV Apprentice
teebs in WV
Posted

I substituted the same amount and it was good. Let me know how it turns out if you try the other way.

happy4dolphins Enthusiast
happy4dolphins
Posted

Hello,

I tried to get on to www.topsecretrecipes.com and it keeps telling me to download the latest flash and I did, but still can't read that site. What else can I do to open it?

Nicole

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,233
    • Most Online (within 30 mins)
      7,748
    sheley
    Newest Member
    sheley
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      71.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Dr. Reddy’s Sandoz sumatriptan gluten-free?

      By knitty kitty · Posted

      I suggest you eliminate dairy from your son's diet next.  Cow's milk protein, Casein, can trigger tTg IgA antibody production, the same as gluten, because casein contains segments of proteins that resemble gluten protein segments.   Mucosal reactivity to cow's milk protein in coeliac disease https://pmc.ncbi.nlm.nih.gov/articles/PMC1810502/ I cannot consume dairy products.  Some people find they can tolerate A2 dairy without a reaction. Corn is another frequently hard to tolerate food because the protein zein in corn also resembles the protein structure of gluten.   Do research in Dr. Derrick Lonsdale and TTFD thiamine.  Taking TTFD really can make a dramatic difference, speaking from personal experience. https://hormonesmatter.com/energy-deficiency-asd/ Keep us posted on your progress!
    • Scott Adams
      Bowel issues

      By Scott Adams · Posted

      It sounds like you're doing everything right with your gluten-free diet, yet still experiencing significant discomfort, which must be frustrating. Since your stool sample came back normal but symptoms persist, pushing for further investigation—like a colonoscopy or biopsy—is a reasonable next step. You might also want to discuss the possibility of additional conditions, such as IBS, microscopic colitis, or other inflammatory issues, with your doctor. Tracking your symptoms, diet, and triggers in detail could help identify patterns. Don’t hesitate to advocate for yourself—if your current doctor isn’t addressing your concerns, seeking a second opinion or a referral to a gastroenterologist could be beneficial. You’re right to seek answers, and I hope you find relief soon. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
    • marbeg
      Bowel issues

      By marbeg · Posted

      Hi all, I was diagnosed with coeliac in August 2020. This was via a blood test, as it was during COVID, so I’ve never had a biopsy or colonoscopy or anything like that.    I have been following a gluten-free diet since and would expect to feel much better, however, I am still experiencing issues with my bowels. Very strict, so I know there’s no cross contamination etc.    It usually seems to be after I have had a bowel movement, my bowels feel on fire, cramping, sore and very uncomfortable. I know it isn’t normal, and isn’t right and I have saw a doctor before, I provided a stool sample and apparently everything was fine- but I know it isn’t.    I am just wondering if anyone else experiences this? What would you advise I do in regards to seeing a doctor, I was thinking of asking for a colonoscopy or biopsy, I just want to know what is going on and why I’m still experiencing this. Any advice is welcome and appreciated.. thank you. 
    • elizabethhousworth
      Dr. Reddy’s Sandoz sumatriptan gluten-free?

      By elizabethhousworth · Posted

      Thanks. My son has been on B2 for two to three years now. I found literature about B1 earlier and put him on a B1 supplement, but not thiamine tetrahydrofurfuryl disulfide specifically. He also gets D and Magnesium. He goes to his doctor in June and I am going to ask for bloodwork to look for any deficiencies. What I suspect is that he is having a gluten-like reaction to the proteins in other grains. It is well known that a small percentage of celiac patients react to the protein in oats. Oats are in gluten-free Oreos, so we removed them. He got a little better. The science with oats is pretty solid. My son's nutritionist knows about it and it is easily found in PubMed. I suspect my son is reacting to something else. The next thing that I only just removed was corn, at least things with corn protein. I need to give that a couple of months. If that doesn't work, I will try to replace his cheese with goat-milk cheese, although that will be hard.    My son was migraine free for over a year on a strict gluten-free diet before this past fall. I can test his foods for gluten and I have given in to diet rigidity. He eats my homemade refried beans and rice for lunch every day, so his rigid diet contains pretty healthy components. Given his antibody levels (tTG-IgA very low) and that I tested everything under the son that he ingests when his migraines returned and nothing tested positive for gluten, I think he really is gluten-free. So my personal working hypothesis is that he is having a reaction to a similar protein, one in another grain. However, the neurologist sees migraines come and go in lots of normal people, so it might just be that he is now having multiple (3-10) migraines monthly and it is hormonal or weather-related or something that is entirely distinct from an antibody reaction. I just would like them to go away again, as would he.    Thanks again! Elizabeth
    • knitty kitty
      Duodenum biopsy result confusion

      By knitty kitty · Posted

      Welcome to the forum, @jamiet06, Yes, it does point in that direction.  Your report says "Correlation with clinical findings and results of serological studies is recommended"  is saying you should undergo a gluten challenge and be tested for antibodies associated with Celiac Disease.   These antibodies are produced in celiac disease in response to gluten, but you have to eat generous amounts of gluten for the antibodies to show up in the bloodstream. A gluten challenge means you eat 10 grams or more of gluten  (4 to 6 slices of gluten containing bread or equivalent or more) per day for a minimum of two weeks.  
×
×
  • Create New...