Kittencals Creamy Egg Dressing For Pasta Salad Recipes

KITTENCAL'S CREAMY ITALIAN SALAD DRESSING

Kittencal's Creamy Italian Salad Dressing image

This dressing must chill for 6 or more hours before serving don't even think about serving it right away as the flavors intensify with chilling time, even better if made a day ahead, I have left the Parmesan as optional you may add in or omit, you may adjust all amounts to taste.

Provided by Kittencalrecipezazz

Categories Salad Dressings

Time 5m

Yield 1 1/2 cups (approx)

Number Of Ingredients 12

Ingredients

3/4 cup olive oil
1/3 cup mayonnaise (do not use salad dressing)
2 teaspoons Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons dried basil
1 large garlic cloves, minced (or to taste) or 1/2 teaspoon garlic powder (or to taste)
1 1/2 teaspoons seasoning salt or 1 teaspoon white salt
2 -4 teaspoons white sugar, more if needed to taste or 2 -4 teaspoons corn syrup
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/3 cup freshly grated parmesan cheese (optional)
fresh ground black pepper (to taste)

Steps:

In a blender or food processor blend all ingredients together (except Parmesan cheese and black pepper) until well blended, starting with 2 teaspoons sugar and adding in more if needed after mixing.
Season with black pepper then mix in Parmesan cheese (if using).
Adjust all ingredients to taste.
Cover, and refrigerate for 6 or more hours before using.

KITTENCAL'S CREAMY GREEK-STYLE PASTA SALAD

Kittencal's Creamy Greek-Style Pasta Salad image

If you are a lover of Greek salad and Greek food then you are certain to enjoy this --- once you make this a few times you will most likely need to play around with the dressing ingredient to suit taste, I have listed 1/3 cup mayonnaise to be added to the dressing you may need to adjust the mayonnaise amount to desired creaminess after the salad is mixed --- plan ahead this salad needs to chill for at least 4 hours before serving

Provided by Kittencalrecipezazz

Categories Vegetable

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 19

Ingredients

1 lb dry rotini pasta
1 small cucumber (peeled, seeded and chopped)
2 tomatoes, chopped
1 green bell pepper, seeded and chopped
1 small red onion, chopped (or use 5-6 green onion, chopped)
1/2 cup sliced kalamata olive
1 1/2 cups cubed feta cheese (you will need more for the dressing)
salt (to taste)
fresh ground black pepper (to taste)
1 fresh garlic clove (or use 1/2 teaspoon garlic powder)
1/2 cup olive oil
1/4 cup crumbled feta cheese
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 teaspoons dried oregano (or use 2 teaspoons Greek seasoning in place of oregano and basil)
1/4 teaspoon dried basil
1 teaspoon sugar
1/3 cup mayonnaise (more if needed mixed in the salad at the end)

Steps:

Cool the pasta in boiling water until al dente; drain then rinse well under cold water.
Place the pasta in a large bowl.
Add in cucumber, tomatoes, bell pepper, onion, olives and cubed feta cheese; toss to combine.
For the dressing; in a processor place the garlic clove and process until minced.
Add in all the remaining ingredients except the mayonnaise;process until well blended (about 20-30 seconds) then add in the mayonnaise and process until combined.
Pour over the salad ingredients in the bowl; toss to combine (if you prefer a creamier salad then add in more mayonnaise to taste).
Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 488.3, Fat 25.7, SaturatedFat 7.6, Cholesterol 31.8, Sodium 529.2, Carbohydrate 52.2, Fiber 3.2, Sugar 5.8, Protein 13.1

KITTENCAL'S SEAFOOD PASTA SALAD

Kittencal's Seafood Pasta Salad image

The amounts listed are only a guideline you may adjust all amounts to taste, fresh lemon juice only please, use fresh cooked crab meat or imitation, whatever you prefer to use, if using previously frozen then thawed shrimp hand squeeze out all excess moisture from the shrimp before using in the salad, plan ahead there is a chilling time before serving.

Provided by Kittencalrecipezazz

Categories Potluck

Time 25m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 (8 ounce) package dry small shell pasta
1 lb small cooked shrimp (chopped or left whole)
1 lb cooked crabmeat (can use imitation crab meat)
1 large stalk celery, diced
1 red bell pepper, seeded and chopped
2 large green onions, chopped
1 1/2 cups finely cubed provolone cheese (or use mozzarella cheese or cheese of choice)
1/2 cup frozen peas, thawed (optional, or can use 1/3 cup sliced black olives)
1/2 cup mayonnaise (such as Hellman's mayonnaise)
1/2 cup salad dressing (such as Miracle Whip salad dressing)
1/2 cup sour cream
1/2-1 teaspoon garlic powder
3 tablespoons fresh lemon juice
1 teaspoon Old Bay Seasoning (or use more)
salt & freshly ground black pepper (to taste)
hot sauce (to taste, such as Louisiana hot sauce or Tabasco sauce)
whipping cream (use only if needed)

Steps:

In a pot cook the shell pasta in boiling water until al dente (leave slightly firm, do not over cook) drain, then rinse the pasta under cold water then allow to drain very well then transfer to a large bowl.
Add in cooked shrimp, crab meat, celery, red bell pepper, green onions, cubed mozzarella cheese and thawed peas or black olives (if using) toss to combine.
In a bowl whisk together the mayonnaise with salad dressing, sour cream, garlic powder, lemon juice and Old Bay seasoning (start with 1 teaspoon Old Bay and add in more to taste) pour over the salad and toss to combine, then mix in the hot sauce.
Season with salt and fresh ground black pepper.
If the salad is too dry for your liking then mix in some whipping cream or more mayonnaise.
Cover and chill for at least 4 hours or more before serving (the longer chilling time the better).

Nutrition Facts : Calories 425.2, Fat 17.5, SaturatedFat 7.6, Cholesterol 170.6, Sodium 1065.6, Carbohydrate 31.7, Fiber 1.9, Sugar 4.6, Protein 34.4

KITTENCAL'S BEST DEVILED EGGS

Kittencal's Best Deviled Eggs image

These have been a favorite for years, when I serve these at my get togethers or make them for socials and large events they are always the first to go and everyone wants the recipe, I suggest to use large, extra large or even jumbo eggs for this, I like to make the yolk filling a day ahead and refrigerate this will blend the flavors --- for a nice presentation place each egg half in a colored paper muffin liner --- all ingredient amounts may be adjusted to taste --- see my recipe#259573

Provided by Kittencalrecipezazz

Categories < 30 Mins

Time 25m

Yield 24 serving(s)

Number Of Ingredients 11

Ingredients

12 hard-boiled eggs (I always boil a few more eggs, eat the whites then add in the yolks to increase the filling mixture!)
1/2 cup mayonnaise (I like to use half salad dressing and mayonnaise)
2 tablespoons milk (or 2 tablespoons half-and-half cream)
1 teaspoon dried parsley flakes
1/2 teaspoon dried chives (or use 1 large very finely chopped green onion in place of dried chives)
1/2 teaspoon ground mustard powder
1/8-1/4 teaspoon dried dill weed (or to taste)
1/4 teaspoon salt (or to taste, I use seasoned salt)
1/4 teaspoon paprika (a little more for dusting the eggs)
1/8 teaspoon fresh ground black pepper
1/8 teaspoon garlic powder

Steps:

Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
In a small bowl, mush yolks well with a fork, leaving no small lumps.
Add next 10 ingredients (adjusting to suit taste) mix well to combine.
Spoon or pipe egg yolk mixture evenly into the whites.
Sprinkle with paprika.
Cover tightly with plastic wrap.
Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving this will give the flavors a chance to blend and intensify).

Nutrition Facts : Calories 40, Fat 2.7, SaturatedFat 0.8, Cholesterol 93.4, Sodium 56, Carbohydrate 0.4, Sugar 0.3, Protein 3.2

KITTENCAL'S FAMOUS CAESAR SALAD

Kittencal's Famous Caesar Salad image

I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is that good! --- although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk for the half and half cream, just use about the same amount --- this dressing gets stronger with refrigeration time so a small amount of fresh garlic goes a long way! ---- usually one recipe without doubling is perfect for one large romaine lettuce, if you are serving a large crowd of people you might want to double -- salad dressing will not work for this use only mayonnaise, I find Hellman's brand mayonnaise works the best and for the perfect companion to this salad see my recipe#125034-------------LOWER-FAT OPTION use reduced fat mayonnaise and fat-free half and half or low-fat milk --- also see my recipe#66596

Provided by Kittencalrecipezazz

Categories < 15 Mins

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 large head romaine lettuce (washed over and thoroughly dried)
1 1/2 cups garlic-flavored croutons (or to taste, see Kittencal's Garlic Croutons)
parmesan cheese
freshly grated black pepper (to taste)
2 anchovy fillets (or to taste)
2 fresh garlic cloves (or to taste)
1 cup mayonnaise (not salad dressing Hellman's is best)
1/4 cup half-and-half cream or 1/4 cup milk
1/3 cup grated parmesan cheese
2 tablespoons fresh squeezed lemon juice
1 tablespoon Dijon mustard (Hellman's Dijonnaise is best!)
salt and pepper
2 teaspoons Worcestershire sauce (or to taste) (optional)
buttermilk or half-and-half, for thinning

Steps:

In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
Adjust seasonings to taste.
Thin with buttermilk (or milk) for a thinner consistency if desired.
Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
Toss desired amount of dressing with Romaine lettuce and croutons.
Sprinkle with more grated Parmesan cheese if desired.

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