Tuxedo Chicken Recipes

TUXEDO PASTA

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.

BREADED CHICKEN BREASTS

Steps:

• In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.
• In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
• Increase heat to medium-high. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt.

CHOCOLATE TUXEDO CAKE RECIPE (VIDEO)

Steps:

• Prepare the chocolate cake layer first. Preheat oven to 350F. Line a 9-inch spring form pan with parchment paper and spray sides with non-stick spray.
• In a large bowl, cream together the butter and sugar. Add the egg whites and vanilla extract and beat until light and fluffy. Pour in the milk. In separate bowl, combine the dry ingredients: flour, cocoa powder, salt, and baking powder. Using a sifter, add the dry ingredients and mix just until combined; do not over mix!
• Bake cake in preheated oven for 35-40 minutes or until the center is set and toothpick inserted into center comes out clean. Remove cake from spring form pan and cool completely. Once cooled, split the cake layer in half using a long, serrated knife; set aside.
• Prepare the cheesecake filling: place the cream cheese into a stand mixer bowl and beat the cream cheese for 8 to 10 minutes until cream cheese is very light and fluffy. Scrape down the sides of the bowl often to get all the cream cheese mixed!
• Add the sour cream, sweetened condensed milk and vanilla. Continue to mix for a few minutes until ingredients are well mixed.
• Place the two different chocolates into separate bowls. Using a double boiler or microwave, melt the chocolate until smooth; set aside.
• Prepare the gelatin: dissolve the gelatin in a small bowl. Heat the gelatin in the microwave for 1 minute, stirring every 10 seconds, until gelatin is smooth and melted. If using sheet gelatin, allow the gelatin to bloom for at least 5 minutes.
• Next, temper the gelatin: add about 1 cup of the cheesecake filling to the gelatine and whisk until well-combined. Then add the tempered gelatine into the remaining cheesecake filling. Mix on high speed for a few minutes and scrap down sides of bowl often.
• Working quickly, divide the cheesecake filling between the two bowls of melted chocolate. Using a spatula, fold the chocolate and filling together.
• Next, assemble the cake. Use the same spring form pan used for the cake layer. Drop one chocolate cake layer into the pan and drizzle a generous amount of chocolate syrup and caramel sauce over the top; can also add chopped chocolate or chocolate covered caramel bits. Add the dark chocolate cheesecake filling and spread evenly to the edges.
• Top with second cake layer and repeat the process. Smooth the top of the cake with an off-set spatula that has been warmed under hot water. Set cake into refrigerator to set for about 4 hours, or overnight.
• To release the cake from the spring form pan, run a flat spatula along the edges. To garnish the cake, melt 1/3 cup dark chocolate chips and transfer the melted chocolate into a ziplock bag; drizzle over the top.
• Keep cake refrigerated and covered to avoid drying; remove about 30 minutes prior to serving.

MYSTI'S TUXEDO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round pans.
• Mix cake mix, water, eggs, and oil together in a bowl until well blended. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 26 to 31 minutes. Cool in pans for 10 minutes. Turn cakes out onto clean dishcloths. Let cool for 30 minutes.
• Mix confectioners' sugar and sour cream together in a bowl until well blended. Add whipped topping; mix well. Cover with plastic wrap and refrigerate icing for at least 30 minutes.
• Place 1 cake layer on a serving plate. Trim top until flat. Spread a thin layer of icing on top. Spread the cheesecake filling on the cake to about 1/2-inch from the edge of the cake. Cover with second cake layer; frost entire cake with the remaining icing.
• Place chocolate chips in a small bowl.
• Bring heavy cream to a boil in a small saucepan. Remove from heat; let cool for 1 minute. Pour over the chocolate chips. Add vanilla extract; stir until smooth. Pour immediately on top of the cake, letting some of the mixture slide down the sides of the cake. Refrigerate until ready to serve.

TUXEDO CHEESECAKE

Steps:

• Heat oven to 350 degrees F (175 degrees C).
• Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat chocolate cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Freeze 15 minutes or until slightly thickened.
• Beat plain cream cheese and remaining sugar in medium bowl with mixer until blended. Add remaining egg; beat on low speed just until blended. Pour over chocolate batter; gently spread to evenly cover chocolate batter.
• Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, melt each chocolate separately as directed on package. Pour semi-sweet chocolate onto parchment-covered baking sheet; spread to 1/4-inch thickness. Top with small spoonfuls of white chocolate; swirl gently with knife. Cool until firm.
• Cut chocolate into desired shapes. Use to garnish cheesecake before serving.

TUXEDO CHICKEN

Steps:

• Add bowties to a pot of boiling water and cook until tender - about ten minutes - and drain.
• Meanwhile, melt the butter in a large nonstick skillet.
• Add the chopped onion and cook till the onion is soft, about 3 minutes.
• Slice the chicken into 1/2 inch strips.
• Raise the heat to medium high and add chicken to onions,and cook until the chicken is no longer pink, stirring often.
• Meanwhile, place the broccoli in a microwave-safe dish and microwave 3 1/2 to 4 1/2 minutes,covered, on high until it is just warm.
• Remove the chicken from the skillet with a slotted spoon and set aside.
• Reduce the heat to medium-low.
• Stir the sour cream and half-and-half into the chicken juices to blend well, then add the mustard, Worcestershire,and garlic powder. Stir well and continue to cook until the sauce is slightly thickened, about 2 minutes. Do not boil.
• Return the chicken to the skillet and add the broccoli, then raise the heat to medium-high and bring the sauce almost to a boil.Reduce the heat to low and simmer to blend the flavors, 1 to 2 minutes.Do not boil.
• Place a serving of bowties on a plate. Top with the chicken mixture and enjoy.

TUXEDO CAKE

Steps:

• Gather the ingredients. Preheat the oven to 350 F. Spray 4 (8-inch) round cake pans with cooking spray. Set aside.
• Prepare the white cake layers. In a large mixing bowl, combine the white cake mix, water, oil, and egg whites until moistened. Beat at medium speed for 2 minutes.
• Divide the white cake batter into two of the prepared cake pans. Bake for 26 to 31 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
• Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.
• Prepare the chocolate cake layers. In a large mixing bowl, combine the devil's food cake mix, water, oil, and eggs until moistened. Beat at medium speed for 2 minutes.
• Divide the chocolate cake batter into two of the prepared cake pans. Bake for 26 to 31 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
• Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.
• Make the buttercream. In a large mixing bowl fitted with a wire whisk, combine 4 cups of the powdered sugar, 1 cup of the butter, and 1 teaspoon of the vanilla extract.
• Beat well to combine. Add the milk 1 teaspoon at a time until the desired spreadable consistency is achieved. Remove 1/3 of the white buttercream frosting to a bowl.
• To the remaining 2/3 still in the mixing bowl, add the cocoa powder. Beat well to combine. Set aside.
• In another large mixing bowl, fitted with a wire whisk, combine the remaining 4 cups of powdered sugar, remaining 1 cup of butter, and remaining 1 teaspoon of vanilla extract. Beat well to combine. Add the milk, one teaspoon at a time, until the desired spreadable consistency is achieved.
• Using a serrated knife, cut the rounded top off of the cakes to make a level surface.
• Place one of the chocolate layers down on a cake stand or serving platter. Top with half of the chocolate buttercream.
• Stack one of the white cake layers on top . Frost with about 1/4 of the white buttercream.
• Place the other chocolate cake layer on top. Frost with the remaining chocolate buttercream.
• Place the last white layer on top. Frost the top and the sides of the cake with the remaining white buttercream. Refrigerate until the buttercream is set, at least an hour.
• In a small saucepan over low heat, combine the semisweet chocolate and whipping cream. Cook, stirring frequently, until the chocolate is melted and smooth. Cool for 5 minutes.
• Pour the ganache mixture on top of the chilled cake and allow it to drip down the sides of the cake.
• Decorate the top of the cake with grated white chocolate or white chocolate curls. Refrigerate until ready to serve.
• Slice and serve.