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"Very nice flavor. I marinated the beef for several hours in the fridge rather than the 2 used here. Had no fresh herbs and I used a mortar & pestle to grind all the spices together into a fine powder. They turned out great grilled on the BBQ and served in a pita with tzatziki and lettuce."
"An excellent recipe! Very close to the donairs I've always loved. I did however use my own sauce recipe(Recipe #26646) as it is the exact sauce donair shops I frequent use. It's nice to find a recipe that's so close. Thanks for posting.As far as the comments about this sauce, mine and others using garlic etc and not being "authentic Nova Scotia" ..."
"Oddly, this is nearly identical to my own run cake recipe(which I've not posted due to my belief that it is just my secret) and thus will rate it as if it were(just because I want to).I use Jamaican or Nicaraguan rums and also the cooked type of pudding rather than instant. I recommend playing with the flavor by adding cocoa to the cake or usin..."
"Have made this for family and friends twice now and everyone enjoys it. I'm going to make it again at Easter and tweak it a little."
"Excellent flavor. Very nice and not overpowering. Used a hand blender and still got good results. Also used lighter cream and no bacon grease. Very good recipe, thanks for posting."
"I really wanted to like these but they turned out rather poorly. I could not get them to crisp or even properly brown despite baking them longer than suggested. I recommend the use of a very shallow tray or cookie sheet if you want the best result."
"Tasty, but about as Thai as sweet & sour chicken balls are Chinese. The sauce MUST be doubled as mentioned by others. Thanks for an interesting version Martha."
"Delicious! I doubled the recipe but less than double salt and cumin. Was going to slowly add it in to taste. Everyone loved this fresh salsa! I even melted some old cheddar cheese with it to make a warm queso. YUM!"