Tuxedo Soup Food

TUXEDO SOUP

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.

KAHLUA TUXEDO TORTE

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.

TUXEDO PASTA

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.