Spicy Rum Punch Grand Lux Cafe Copycatclone Recipes

MEXICALLI CORN / " MEXICORN " SUBSTITUTE-COPYCAT-CLONE

Steps:

• Melt butter in a medium sauce pan over medium heat Add onions an suatee for 3 minutes.
• Add chopped peppers.Lawery's and Garlic power to pan and suatee for 3 more minutes.
• Drain 1 can of corn and half drain the second can Add corn to pan and reduce heat to simmer Heat until corn is heated through stirring frequently.

KFC TENDER ROAST CHICKEN SEASONING MIX - COPYCAT / CLONE

Steps:

• Trim the excess fat from the chicken.
• Marinade the chicken in the mixture for 3 to 4 hrs or overnight.
• Remove the chicken from the marinade and allow to dry.
• Sprinkle the chicken lightly with seasoning.
• Place on baking pan and bake at 325F for 1 to 1 1/2 hrs till chicken is done.
• Allow to sit for 1 to 2 minutes then serve.

GRAND LUX CAFE DOUBLE STUFFED POTATO SPRING ROLLS

Steps:

• Mashed potatoes.
• Place peeled and cut potatoes into a saucepan, and cover with water. Bring saucepan to a boil, and them reduce to a simmer, simmer potatoes for 15 - 20 minutes, or until potatoes are fork tender. When potatoes are tender, drain off water, and mashed potatoes with a hand masher, add butter, and heavy cream, blend until smooth. Season to taste with salt and pepper.
• Chopped bunch of green onions, chop the greens into small 1/4 inch thick slices. Add 1/4 cup of the sliced green onions to the mashed potatoes and resume the remaining green onion slices for the garnish. Slice bacon into matchstick slices, and cook bacon until the bacon is browned and crispy.To make spring rolls:.
• I like using fresh spring roll wrappers, I found the ones that need to be re-hydrated could be difficult to work with. Add about 1 1/2 tablspoons of mashed potatoes to the spring roll. Roll the spring roll, and secure the ends with a bit of water. Repeat until you have either no more mashed potatoes, or no more spring roll wrappers.Cook spring rolls:.
• In a deep pan, add enough oil to cover the bottom 4 inches of the pan with cooking oil. Heat oil until it is about 350 degrees. Add a few spring rolls at a time to the oil, cook for about 1 to 2 minutes on each side. Drain spring rolls on papertowels.Assemble Grand Lux Cafe Double Stuffed Potato Spring Rolls:.
• Cut spring rolls diagonally in half. Place spring rolls on a serving plate, garnish with cheese, cooked bacon, green onion tops, and serve with sour cream.

MANWICH (COPYCAT)

Steps:

• Fry the beef and drain the fat.
• Add remaining ingredients to the skillet and bring to a boil.
• Lower heat and simmer for 10 minutes.
• Serve on toasted buns with your favorite condiments.
• Mine are cheese and mustard with pickles and chips on the side.

GRAND LUX CAFE BUFFALO SPRING ROLLS

Steps:

• 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 temperature of oil would drop too low and the springrolls wouldn't be crisp. Drain cooked springrolls on paper towels and serve with blue cheese and celery sticks.

SPICY RUM PUNCH (GRAND LUX CAFE COPYCAT/CLONE)

Steps:

• 1. Make spicy rum punch in advance using the following ADDITIONAL ingredient amounts: 1/4 cup pomegranate cranberry juice cocktail, 1/4 cup orange juice, 1/4 cup pineapple juice, 3/4 cup sugar, and 1 T cayenne pepper. Blend cayenne pepper and sugar in a small bowl. Add spicy sugar to juices in saucepan. Heat to dissolve/melt sugar. Store in a squirt bottle (like a restaurant ketchup one) in the refrigerator.
• 2. Blend 3 T granulated sugar with 1 teaspoon cayenne pepper. Using a 16-ounce capacity glass (I used a wide mouth stemmed ice tea glass), dip the rim of the glass in 1/4 cup of pineapple juice poured into a bowl wide enough to accommodate the upended glass. Pour spiced sugar onto a dessert plate. Spin the upended glass in the spiced sugar, being sure to completely coat both sides of the rim of the glass a half a centimeter inches.
• 3. Fill glass with ice (halfway). Add syrup, juices, liqueur, and rum. Stir. Either float the fruit garnish in the drink or skewer the pieces together with a cocktail pick.
• 4. Enjoy. You've earned it! Make sure to lick a bit of the spiced-sugar rim with each sip. (Translation: This is not a beverage to enjoy with a straw.).