Kittencals Egg Or Tuna And Olive Salad Sandwiches Food

KITTENCAL'S TUNA SALAD SANDWICHES

Steps:

• Drain the tuna then hand-squeeze out any excess moisture; place in a bowl then flake with a fork.
• Add in all remaining ingredients up to the Tabasco sauce; mix until well combined, adjusting all seasonings to suit taste.
• Cover with plastic wrap and chill for at least 2 hours (more is even better!).
• Divide onto bread slices with lettuce leaves and slices tomatoes.
• Delicious!

KITTENCAL'S EGG OR TUNA AND OLIVE SALAD SANDWICHES

Steps:

• Slice the cooked eggs using an egg slicer or coarsely chop using a fork or flake the tuna in a bowl using a fork.
• Add in all remaining ingredients; lightly mix with a large spatula or spoon until combined (adjust the mayonnaise, salt and pepper amounts to suit taste).
• Cover and refrigerate for 2 or more hours to blend the flavors.
• Divide the mixture to make sandwiches.
• Note: 1/4- 1/2 tsp dry mustard powder may be added if desired.

KITTENCAL'S DELI-STYLE EGG AND OLIVE SALAD

Steps:

• In a bowl, combine first 4 ingredients until smooth and well combined.
• Add eggs, celery, green onion and olives; mix well and season with salt, pepper and Tabasco sauce if using.
• Cover, and chill for at least 2 hours (or more, the more time chilled the better!).
• If desired serve on pita bread, using 1/3 to 1/2 cup for each sandwich.

TUNA AND OLIVE SALAD SANDWICH

Steps:

• Make tuna salad:
• Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
• Assemble sandwiches:
• Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.

TUNA AND OLIVE SALAD SANDWICH

Steps:

• Whisk together mayonnaise and lemon juice in a large bowl.
• Add remaining salad ingredients and stir together gently.
• Season with salt and pepper.
• Assemble sandwiches: Cut baguette into 4 equal lengths and halve each piece horizontally.
• Brush cut sides with oil and season with salt and pepper.
• Make sandwiches with baguette, lettuce, and tuna salad.

TUNA-EGG SALAD SANDWICHES

Steps:

• In a bowl, mix together the first 7 ingredients.
• Spread mixture evenly over 5 bread slices.
• Top each tuna mixture with one lettuce leaf, one tomato slice, and 1/4 cup alfalfa sprouts.
• Top sandwiches with remaining bread slices; slice diagonally and serve.

KITTENCAL'S FRIED EGG SANDWICH

Steps:

• In a skillet melt the butter over medium heat.
• Crack the eggs and add to the pan and cook to desired doneness.
• Just before the eggs are cooked place one slice of cheese over each egg.
• After the cheese has melted place each egg on a toasted piece of bread then sprinkle with salt and black pepper.
• Spread the mayo and ketchup on the remaining slices of bread and cover the eggs with the bread slices.
• Serve warm.

KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS

Steps:

• Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
• Drain the diced tomatoes over a strainer.
• Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
• Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
• Add in fresh garlic; cook stirring for 2 minutes.
• Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
• Add in the wine; stir well to combine.
• Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
• Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
• Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
• Skim off any fat that might gather on top of sauce.
• Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
• Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
• Note: if desired, you can bake the meatballs in the oven before adding to the sauce.