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
THE TUXEDO
Provided by William L. Hamilton
Time 2m
Number Of Ingredients 6
Steps:
- Stir ingredients with ice and strain into a chilled cocktail glass. Garnish with maraschino cherry.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 1 gram
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
TUXEDO CREAM DESSERT
My adaptation of my grandmother's signature dessert always garners oohs and aahs. It's pretty and deliciously rich and creamy. Gran and I have both considered it a favorite for entertaining because it can be made up a day ahead.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a small saucepan, bring 1 cup cream to a simmer. Stir 1/2 cup into gelatin mixture until gelatin is completely dissolved. Stir chocolate chips into remaining warm cream until melted. Stir in gelatin mixture and remaining cream. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Cover and refrigerate for 30 minutes or until firm. , For vanilla layer, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a small saucepan, bring 1 cup cream and sugar to a simmer. Stir in gelatin mixture until gelatin is completely dissolved. Stir in vanilla and remaining cream. Carefully spoon over chocolate layer. Cover and refrigerate for at least 2 hours or until firm., For sauce, in a blender, puree strawberries and sugar. Transfer to a bowl; cover and refrigerate until serving. , Just before serving, unmold dessert and cut into slices. Serve with strawberry sauce.
Nutrition Facts : Calories 455 calories, Fat 40g fat (25g saturated fat), Cholesterol 129mg cholesterol, Sodium 40mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
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