Judith Profile - Allrecipes.com (13410856)

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Judith


Judith
 
Home Town:
Living In: Edmonton, Alberta, Canada
Member Since: Aug. 2009
Cooking Level: Not Rated
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Needlepoint, Gardening, Hiking/Camping, Biking, Walking, Reading Books, Music, Genealogy, Wine Tasting
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Recipe Reviews 13 reviews
The Original Donair From the East Coast of Canada
I thought this was pretty good although a bit hot for our taste. I was able to let the uncooked mixture sit for a few hours only rather than overnight as the recipe suggests. The sauce was a bit thinner than I had expected but perhaps was due to my method of mixing. I thought the taste, sweet/sour was a nice combination with the spicy meat slices. Thank you very much for taking the time to share your recipe with us. I will make this again but will decrease the cayenne a touch, and I might try it with ground pork.

10 users found this review helpful
Reviewed On: Nov. 5, 2009
Japanese Sesame Steak Sauce
I am sorry but I just didn't care for this sauce as written. I found that, for me, it was very strongly tahini flavoured and a bit gritty in texture. But, I kept adding quite a bit of mayonnaise, about 1 tsp sesame oil, more garlic, and about 1 Tbsp very finely minced fresh ginger. So, in the end, I am afraid I completely changed the recipe but made it more appropriate for our tastes. I used it as a dip for toasted ravioli which is also on this site, and it was a nice compliment. Thank you, Laurieloo for posting this recipe.

10 users found this review helpful
Reviewed On: Oct. 24, 2009
Breaded Toasted Ravioli
I made these essentially as directed, but eliminated the oregano and basil (just personal preference),and added garlic powder and black pepper. I used homemade breadcrumbs, and a bit extra parmesan cheese. I served them with a sesame mayonnaise-based dip. We preferred them right from the oven. Thank you chefspecialty for taking the time to post this recipe. We will certainly be making them again.

5 users found this review helpful
Reviewed On: Oct. 24, 2009
 
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