TUXEDO PASTA
With chicken and veggies, this pasta medley in a mild lemon and wine sauce is a complete meal in one that's a snap to assemble. I try to keep leftover chicken or turkey on hand so that I can fix this dish whenever I want. -Jackie Hannahs, Fountain, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, zucchini, mushrooms and red pepper in 2 tablespoons butter for 4-5 minutes or until vegetables are tender. Add the lemon juice and wine. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through. , Drain pasta; add to skillet. Stir in the cheese, basil and remaining butter.
Nutrition Facts : Calories 289 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 256mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein.
TUXEDO SOUP
This soup I made up one night with just the ingredients in my kitchen and now it has become a regular in our household. It pairs wonderfully with fresh cornbread on a cold winter night. Feel free to substitute the canned chicken for fresh or even use up your leftovers.
Provided by Sunbeam718
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Add white beans and drained black beans into a large soup pot and turn heat to medium-high.
- Add canned drained chicken breast and flake in pot. Can substitute leftover chicken or cook fresh.
- Dice your onion and green pepper and add to pot.
- Add all remaining ingredients excluding butter.
- Stir well and bring mixture to a boil. Let boil for 15 minutes and then cover and let simmer for 30 minutes. Remove from heat and add 3 tablespoons butter and cream into soup while stirring. Serve.
Nutrition Facts : Calories 1097.3, Fat 18.4, SaturatedFat 8.1, Cholesterol 80, Sodium 1912, Carbohydrate 159.1, Fiber 41.2, Sugar 9.7, Protein 79.2
HIS AND HERS TUXEDO CUPCAKE
Steps:
- For the cake batter: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
- Pour 1/2 cup water into a microwave-safe glass bowl and bring to a boil. In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt and whisk until combined. Add the milk, vegetable oil, vanilla, egg and boiling water and whisk to combine. Scrape down the sides of the bowl and continue to whisk until all the ingredients are fully incorporated.
- Fill the liners three-quarters full with the batter and bake until cooked through, about 20 minutes. Cool the cupcakes completely before frosting.
- For the vanilla bean cream filling: Combine the granulated sugar, salt and egg whites in the bowl of a heavy-duty stand mixer and set the bowl over a medium saucepan of gently simmering water. Whisk until the sugar is dissolved and the mixture is frothy and smooth and registers 160 degrees F on a candy thermometer, about 5 minutes.
- Transfer the bowl to the mixer and beat on high speed with a whisk attachment until the mixture has cooled completely and formed stiff and glossy peaks, about 7 minutes. With the mixer running, add the butter one piece at a time. Continue beating until all of the butter is incorporated and the mixture looks smooth. Separate out 1 cup of the buttercream and add the vanilla bean paste. Set aside for filling the cupcakes.
- For the espresso buttercream: Add the confectioners' sugar and espresso to the remaining buttercream and beat on low speed with a paddle attachment until smooth.
- For the chocolate shell: In small microwave-safe bowl, combine the chocolate and oil. Microwave on medium heat for 1 1/2 minutes, stirring halfway through. Cool completely before using.
- To assemble: Cut out a hole in each cupcake and fill with some vanilla bean cream filling. Frost each cupcake with some espresso buttercream. Refrigerate for about 15 minutes, and then dip half of each cupcake in the chocolate shell. Refrigerate again for about 10 minutes.
TUXEDO PASTA
Make and share this Tuxedo Pasta recipe from Food.com.
Provided by bmcnichol
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions.
- In a skillet, saute the chicken, mushrooms and red pepper in 2 tablespoons butter for 4-5 minutes or until vegetables are tender.
- Add the lemon juice and broth.
- Bring to a boil.
- Reduce heat, cook and stir for 2 minutes or until heated through.
- Drain the pasta and add to skillet.
- Stir in the Parmesan cheese, basil and remaining butter.
Nutrition Facts : Calories 242.6, Fat 13.1, SaturatedFat 6.8, Cholesterol 71.9, Sodium 286.3, Carbohydrate 12, Fiber 1, Sugar 1.4, Protein 19.2
MEATBALL SOUP
A quick and hearty soup. I use frozen meatballs and cook 3-5 per person in the soup. Garnish with grated Parmesan cheese.
Provided by Lmdalby
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 7
Number Of Ingredients 13
Steps:
- Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
- Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.
Nutrition Facts : Calories 255.5 calories, Carbohydrate 22.5 g, Cholesterol 66.5 mg, Fat 10.7 g, Fiber 2.6 g, Protein 16.7 g, SaturatedFat 3.8 g, Sodium 713.3 mg, Sugar 4.3 g
TUXEDO
The Tuxedo is a simple affair, made of gin, sherry and orange bitters, that will give any traditional martini a run for its money in dryness. One of the most prominent old cocktail books to feature this recipe was issued by the Waldorf-Astoria hotel bar in 1934. Jarred Roth, beverage director of the Bar Room at the Beekman in New York, gives the drink an added herbal touch by applying a light rinse of absinthe to the glass. To achieve a more traditional Tuxedo flavor profile, simply omit the absinthe.
Provided by Robert Simonson
Categories cocktails
Yield 1 drink
Number Of Ingredients 5
Steps:
- Chill a coupe glass. Rinse with absinthe, if using, then toss out excess liquid.
- In a mixing glass three-quarters filled with ice, stir the gin, sherry and bitters until chilled, about 15 seconds. Strain into the coupe glass. Garnish with lemon twist.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Protein 0 grams, Sodium 3 milligrams, Sugar 0 grams
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