pring rolls on papertowels.Assemble Grand Lux Cafe Double Stuffed Potato Spring Rolls
Cook chicken breasts by placing into a pot of water, along with boillion cube, boil chicken until completely done. Remove chicken from pot, allow the chicken to cool, and shred and cut chicken into small bitesized pieces. Combine shredded chicken, Franks's Red Hot sauce, and mozarella cheese. Place about 2 teaspoons of chicken mixture onto springroll and roll springroll, secure springroll with beaten egg.
Heat cooking oil to 350 degrees. Fry a springrolls a couple at a time until all are done, do not overcrowd, or add too many because the ...
Combine all ingredients for Cafe de Paris butter in a
To make the Cafe de Paris butter, place all
Grand Marnier Sauce-- Mix butter and
ibs with some of the Cafe au Lait Barbecue Sauce.
ong strips.
TO MAKE GRAND MARNIER CREAM, combine butter, powdered
ery smooth. Beat in sugar, Grand Marnier, cream, vanilla, and orange
f mousse in sauce.
Grand Marnier Sauce.
Blend yolks
br>Briefly heat 2 tbsp grand marnier.
In another bowl
ccasionally until melted. Add the Cafe patron and stir. At this
erve with Strawberry Grand Marnier Sauce.
Strawberry Grand Marnier Sauce:
ool completely.
Stir in Grand Marnier.
Drizzle surface of
range peel and 1 teaspoon Grand Marnier.
In medium bowl
Mix pomegranate juice and grand marnier together.
Place pomegranate inthe freezer for 1 hour.
Fill 8 Champagne glasses with Prosecco top with pom/Grand mixture.
Float a few frozen seeds in each glass and serve.
nd a few spoons of Grand Marnier until chips are moistened
lour is absorbed. Beat in Grand Marnier and orange zest.
Let cool on rack.
Grand Marnier Layer: In bowl, place
dd the melted chocolate and Grand Marnier and stir gently to
bowl, add 1 tbsp Grand Mariner, mix well and refrigerate