Jump to content

  • 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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. xxnonamexx
      - xxnonamexx posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    2. cristiana
      - cristiana replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result. I am interested to know, is your gastroenterologist concerned? Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous...
    3. trents
      - trents replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease...
    4. Scott Adams
      - Scott Adams replied to Aretaeus Cappadocia's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especia...
    5. Scott Adams
      - Scott Adams replied to wellthatsfun's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      nothing has changed

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can t...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,190
    • Most Online (within 30 mins)
      7,748
    Atl222
    Newest Member
    Atl222
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • xxnonamexx
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By xxnonamexx · Posted

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    • cristiana
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By cristiana · Posted

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result.  I am interested to know, is your gastroenterologist concerned?  Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous damage, too! In my own case, my consultant wasn't remotely concerned - in fact, he said I might still get this result even if all I ever did was eat nothing but rice and water.   My coeliac blood tests were still steadily improving, albeit slowly, which was reassuring.
    • trents
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By trents · Posted

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
    • Scott Adams
      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      By Scott Adams · Posted

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especially since Eden has a long-standing reputation for transparency. While the lack of gluten labeling can understandably give pause, manufacturer confirmation like this is often what people rely on for traditionally fermented products. As always, trusting your body after trying it is reasonable, but based on the information you gathered, your conclusion makes sense.
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can take 12–24 months (sometimes longer) for antibodies and the intestinal lining to fully heal, particularly in teens and young adults. Eating gluten again to “test” things isn’t recommended and won’t give you clear answers—it’s far more likely to cause harm than clarity. Weight not changing is also very common in celiac and doesn’t rule anything out. Please know that your frustration and sadness matter; this adjustment is hard, and feeling stuck can really affect mental health. You deserve support, and if you can, reaching out to a GI dietitian or mental health professional familiar with chronic illness could really help you through this phase. This study indicates that a majority of celiacs don't recover until 5 years after diagnosis and starting a gluten-free diet: Mucosal recovery and mortality in adults with celiac disease after treatment with a gluten-free diet However, it's also possible that what the study really shows is the difficulty in maintaining a 100% gluten-free diet. I suspect that if you looked closely at the diets of those who did not recover within 2 years might be that their diets were not 100% gluten-free. Perhaps they ate out more often, or didn't understand all of the hidden ingredients where gluten can hide. Either way, it shows how difficult recovery from celiac disease can be for most people. According to this study: This article explores other causes of flattened villi:    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.