DONAIR SAUCE FOR NEW BRUNSWICK DONAIRS
Make and share this Donair Sauce for New Brunswick Donairs recipe from Food.com.
Provided by Chef burnt toast
Categories Sauces
Time 5m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 4
Steps:
- Beat the cold canned milk together with the granulated sugar.
- While continuing to beat. slowly add the vinegar to the milk mixture.
- Mixture should be fluffy.
- Mix in the garlic salt.
- Serve with New Brunswick Donairs.
- May store for 2-3 days in the refrigerator.
Nutrition Facts : Calories 110, Fat 1.7, SaturatedFat 1.1, Cholesterol 6.5, Sodium 24.4, Carbohydrate 22.9, Sugar 22.9, Protein 1.5
BIG JOHN'S GYROS/DONAIR SAUCE
Make and share this Big John's Gyros/Donair Sauce recipe from Food.com.
Provided by Big John
Categories Sauces
Time 5m
Yield 2 1/2 Cups
Number Of Ingredients 5
Steps:
- Combine milks with onion powder and garlic together in a medium bowl.
- Add vinegar and stir just until mixture thickens.
- Refrigerate until ready to use.
SUPER THICK DONAIR SAUCE
Make and share this Super Thick Donair Sauce recipe from Food.com.
Provided by Rebecca Becker
Categories Sauces
Time 5m
Yield 2 cups, 6-12 serving(s)
Number Of Ingredients 3
Steps:
- Mix milk and garlic powder. Blend in vinegar well.
- Chill.
- Serve on top of donair.
Nutrition Facts : Calories 218.2, Fat 5.8, SaturatedFat 3.6, Cholesterol 22.5, Sodium 85.3, Carbohydrate 36.5, Fiber 0.1, Sugar 36.1, Protein 5.3
THE BEST EVER DONAIRS
This makes the best ever donairs - it comes from the first restaurant to sell donairs in Nova Scotia. Everyone raves about it!!
Provided by strwbrrypi
Categories Lunch/Snacks
Time 2h30m
Yield 1 Large Ball Of Meat, 20 serving(s)
Number Of Ingredients 7
Steps:
- Flatten 3 pounds of hamburger on counter top & sprinkle with the above ingredients. Work all spices into the hamburger well,and form into a ball. Place on a cookis sheet that will fit over a cake pan, or a pan that the fat will drip off of. Bake at 350 degrees for 1 1/2 to 2 1/2 hours, depending on your oven.
- SAUCE:.
- 3/4°C Evaporated Milk 2 Capsfull Vinegar.
- 3/4 Cup White Sugar.
- Mix together until thickens & place in fridge.
- When the meat is done, use the fat from the meat to slightly brown Lebanese bread in frying pan. (You can buy donair bread at the store or make your own) Cut meat in slices, place on top of heated Lebanese bread. Top with chopped onions and tomato then put sauce on top.Roll up.Be ready for a wonderful treat!
Nutrition Facts : Calories 164, Fat 10.4, SaturatedFat 4, Cholesterol 46.3, Sodium 74.8, Carbohydrate 3.3, Fiber 0.3, Sugar 0.3, Protein 13.3
BIG JOHN'S FRIED HAM AND CHEESE SUB
"Big John's Steak and Onion" is a local favorite fast food franchise here in Flint, Michigan. The food is made to order on big grills right in front of you, so there was no real mystery for me to figure out how to duplicate this at home. I just wanted to share this wonderful sandwich with all of those outside of Flint who may never get a chance to enjoy these tasty, addictive sandwiches.
Provided by BETHANY T.
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Slice sub bun 2/3 way through lengthwise and spread open.
- Spread bun with mayo.
- Heat un-oiled skillet or grill to medium heat.
- Arrange two ham slices on grill overlapping slightly to match the length of bun. Layer The remaining 2 slices on top of the first 2. If ham starts to stick to pan, squirt on a little water around the edges. When lightly browned on bottom, turn over and top with cheese. When second side is light brown, and cheese is melted, place ham onto bun cheese side up. Top with lettuce, tomato slices, onion, and Italian dressing. Enjoy!
Nutrition Facts : Calories 712.6, Fat 41.7, SaturatedFat 15.6, Cholesterol 114.8, Sodium 2953.4, Carbohydrate 45.8, Fiber 3.8, Sugar 12.1, Protein 38.8
DASH RIPROCK'S REAL HALIFAX DONAIR
I have been a cook at various eating establishments around Halifax. I have even been a pizza/donair cook. Being a lover of Donair's I have put together my own recipe for Donair. I have been making it for a couple of years now, and many people have told me it is one of the best Donair's they have had. So I hope you will enjoy it too.
Provided by Dash Riprock
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- DONIR MEAT: take all the spices mix them together well add the spices to the meat a little at a time,working the spices through the meat well when spices are all worked into the meat,pick the meat up and throw it down into a steel mixing bowl.
- Do this 20-30 times, kneading it after each time.
- When throwing the meat you need to throw it down with force.
- This gives the meat the proper texture, like you find at a donair shop. Once this is done cut the meat into 1 lb loafs; pat the meat like you would a hamburger, but make it into a loaf shape. Place the loaves on a broiler pan (if you don't have one a cookie sheet will do). Bake at 350°F for 1-1/4 hrs (turn them over at half the way through).
- Let the meat cool down before you cut it.
- Once it is cut up, you can fry it or not, depending if you like your donair meat crispy or not.
- DONAIR SAUCE: Open the can of milk pour it into a steel or glass bowl (not plastic--it won't set up properly in plastic). Pour the sugar & garlic powder in; mix this together well.
- Slowly add the vinegar and mix this together slowly. (If you mix the vinegar in too fast it won't thicken up properly).
- Once this is done cover and refrigerate.
- TO PREPARE DONAIRS: Heat the meat up in a frying pan till it is lightly crispy.
- Wet a pita bread and place it into a lightly oiled pan; cook it until it is soft on medium heat.
- Once this is done, take sauce & lightly coat the pita on one side.
- Place about 100g of meat and then pour more donair sauce over it.
- Place chopped onion & tomatoes on it.
- bon appitite!
- PS. The leftover meat can be kept in the freezer for future use. The sauce however will only last a couple of days once refrigerated.
DONAIR SAUCE
This recipe is from "All Things Donair". Not mine, just wanted to post it here for keeping. It is an adapted recipe from King of Donair on Halifax's Pizza Corner. Note: Cooking time is setting time
Provided by puh-leas-no-coconut
Categories Sauces
Time 1h5m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Stir canned milk, sugar and garlic powder until sugar is dissolved.
- Add vinegar and continue mixing. The quicker you add the vinegar and the less you mix (I usually give the spoon 3 or 4 turns around the bowl), the thicker the sauce will be.
- Let sauce sit for at least one hour in refrigerator before using. Eventually (hours to days later), the sauce may start to separate. DO NOT STIR IT. Simply skim the thick sauce off the top. It tastes fine, despite the appearance that all the vinegar has seeped out of it.
- You should be able to get thick sauce simply by following the instructions in the top recipe. I can get mine a bit thicker than yogurt. Occasionally, I blow it and stir too much and the sauce gets thin again. If your sauce is not thick enough (I like spoons to stand up in it) follow the Ultra-Thick Donair Sauce Recipe I have posted.
Nutrition Facts : Calories 94.9, Fat 1.6, SaturatedFat 1, Cholesterol 6.1, Sodium 22.9, Carbohydrate 19, Sugar 16.7, Protein 1.5
BIG JOHN'S JALAPENO GINGER MUSSELS
Make and share this Big John's Jalapeno Ginger Mussels recipe from Food.com.
Provided by Big John
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except mussels.
- Mix well and refrigerate 20 minutes.
- Put mussels in a hot sauté pan, add ginger mix, toss and cover.
- Cook until the mussels open (about 3-5 minutes).
- serve immediately.
Nutrition Facts : Calories 372.6, Fat 12.3, SaturatedFat 2, Cholesterol 63.7, Sodium 1682.9, Carbohydrate 18.3, Fiber 2, Sugar 1.5, Protein 30.4
BIG JOHN'S STEAK AND ONION SUB
"Big John's Steak and Onion" is a favorite local fast food franchise here in Flint, Michigan. They have been in business for as long as I can remember, and they are always very busy. The food is made-to-order on big grills right in front of you, so it wasn't hard to figure out how to duplicate this at home. I just wanted to share this recipe with those who may not otherwise get a chance to enjoy this incredible sandwich.
Provided by BETHANY T.
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Slice bun 2/3 through lengthwise and spread open.
- Place cheese slices on bun.
- Heat skillet or grill to medium to high heat.
- Stir fry steak and onions until cooked through.
- Salt and pepper to taste while cooking.
- Place cooked steak and onions immediately onto bun.
- Top with the mushrooms and peppers to taste.
BIG JOHN'S OYSTER MOTOYAKI
MOTOYAKI - Japanese cusine. baked food topped with a mayonnaise-based sauce served in an oyster shell. Anyone who's ever been to a Japanese restaurant or Sushi bar and had this baked treat wishes they had a recipe that they could use at home. I've created this from several recipes I managed to acquire from local Japanese restaurants. Now all you have to do is learn how to shuck a large oyster that really doesn't want to let you in.
Provided by Big John
Categories Japanese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Scrub the oysters and rinse them off. Shuck the oysters(if you have trouble shucking try placing the oysters in a shallow pan of boiling water for a minute first). Always smell a freshly shucked oyster to make sure it's fresh, they should have no strong odor and merely smell like the ocean.
- Once the oysters are shucked, remove the meat and rinse it off in cold water, being sure to remove any shell fragments or the beginnings of a pearl(these are murder on your teeth) Discard the flat top half of the shell and keep the lower bowl shaped half, rinsing them out as well. Dry the meat by patting between 2 paper towel sheets.
- Whisk the mayonnaise, miso paste and peppers together. Set aside.
- Lightly saute the mushrooms and onion in butter to remove some of the water.
- Heat oven to 400°F.
- Spread a thin layer of mayo mixture on the bottom of each shell.
- Cut the oyster meat into 4-6 pieces per oyster and divide evenly onto the shells.
- Divide the onion & mushroom mixture evenly into shells and top off thickly with the mayonnaise mixture, being sure to completely cover everything in the shell with the mixture.
- Place the shells on a baking sheet or arrange them in a shallow pan as level as you can.
- Place oysters in the oven on the top rack and bake for 20-25 minutes. The tops should be a nice dark brown when done.
- Remove oysters from the oven, placing a small amount of Masago on each and serve with a lemon wedge.
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