Tuxedo Soup Recipes

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.

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.

Steps:

• In a small saucepan, heat Kahlua over medium heat until bubbles form around edge.
• In blender combine hot Kahlua and chocolate pieces.
• Process until chocolate is melted and mixture is smooth.
• Add powdered sugar, egg yolks and butter and process until smooth.
• Transfer to bowl, cover and refrigerate 1 hour or until spreading consistency.
• Holding long, serrated knife parallel to working surface, slice cake into seven layers.
• place first layer on serving plate or tray and spread with chocolate mixture to form frosting layer about 3/8- inch thick.
• Add second layer of cake and continue to frost until all cake layers are used.
• Spread remaining frosting over top and sides of cake.
• Refrigerate at least 1 hour, or until ready to serve, up to 24 hours ahead.

Steps:

• Rinse a chilled cocktail glass with absinthe and discard the excess liquid. Combine the remaining liquid ingredients in a mixing glass filled with ice and stir until chilled, about 30 seconds. Strain into the waiting cocktail glass. Garnish with the orange twist and cherry.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray 4 (8-inch) round pans with cooking spray. Make and bake white cake mix as directed on box using water, oil and egg whites. Make and bake devil's food cake as directed on box using water, oil and eggs.Cool in pans 10 minutes; remove from pans to cooling racks. Cool 20 minutes. Refrigerate layers about 45 minutes for easier handling.
• Meanwhile, in small saucepan over medium heat, combine 10 egg whites and sugar. Cook, stirring frequently, until egg whites reach 160°F. Remove from heat, transfer to electric mixer fitted with a whisk attachment. Beat egg whites on high until white and shiny and the bowl of the electric mixer is no longer warm, about 10 to 15 minutes. Add butter, one piece at a time, until mixture is smooth and shiny. If mixture separates, beat until smooth. Add raspberry preserves, vanilla and food color and mix until blended.
• Using serrated knife, cut rounded top off cakes to make a level surface. Cut each layer in half horizontally to make 8 layers total. Alternate chocolate and white layers, filling each layer with 1/2 cup of the frosting. Thinly spread side and top of cake with 1 cup of the frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
• In small saucepan over low heat, combine chocolate and whipping cream. Cook, stirring frequently, until chocolate is melted and smooth. Cool 5 minutes. Pour ganache mixture on top of cake and allow to drip down side of cake. Cut fondant to create tuxedo tie and buttons as shown in photo. Place on cake.

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.