PEI Talk

donair meat
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Author:  chem [ September 21st, 2007, 8:36 pm ]
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Thanks, I'll take a look on the way through Summerside tomorrow. =) I did dip the pita bread in water and heat it in the oven the last time I made this and it really did make them better.

Author:  Culland [ October 3rd, 2007, 9:08 pm ]
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Big thumbs up to this recipe, very good. Halving the cayenne was just right for me, good tip. It makes a lot, I think on the third day I tried the pizza suggestion mentioned in this thread. It was good, but we put the sauce on the crust and then baked it, which of course curdled the sauce. Probably would have been smarter to bake, then put it on just long enough to heat it up.


Author:  drivers [ October 30th, 2007, 7:38 pm ]
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tried both the donair meat and the homemade donair sauce and both are fenominal we had it for supper and it was a smashing hit. :shock: :D

Author:  echogyrl [ November 1st, 2007, 8:46 am ]
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I tried this last weekend!!! Yummy!! Ate about 1/2. I am really the only donair eater.....3 meals was enough. I then took the rest to my CHEF buddy who I never give food to just because he is a critic. and he said not bad....that is very good coming from him....the only thing he said was too salty....I may omit next time!!! Also I only used 1/2 cayenne. Those who use all the cayenne must have guts of steel!!!

Author:  chem [ June 18th, 2017, 7:34 pm ]
Post subject:  Re: donair meat

I googled "PEIInfo Donair Meat" for this recipe again today. :) It's been a while (can't believe it's been almost 7 years since it was originally posted) and I still think about it. I'm going to make it again soon. :D

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