Dawn Aiono Recipe Reviews (Pg. 1) - Allrecipes.com (18304593)

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Dawn Aiono

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Lemon Square Bars

Reviewed: Aug. 11, 2007
There are some flaws with this recipes. This first is that the butter should NOT be melted in the crust- hence all the complaint about hard crusts. You want the butter cold and work it into the dry ingredients w/a pastry blender until the mixture resembles cornmeal. In the end, the crust should resemble shortbread. I like to add lemon zest to my crust for extra flavor. The second is, the filling needs to be doubled for a 9x13 or you will have more crust than lemon layer. Also, make sure you line the pan with parchment paper or foil if nothing else. It will allow you to lift the whole thing out and cut it.I have to admit I'm a lemon bar snob and have gone toe to toe with friend in lemon bar cook-offs. This is a good basic recipe. Don't be afraid to play around with it.
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396 users found this review helpful

Brazilian Chicken with Coconut Milk

Reviewed: Nov. 13, 2005
WOW! I followed the recipe except I left out the cayanne (because of my kids)and used canned tomatoes. I returned the chicken to the pan and simmered in the sauce for a few minutes. I served it w/white rice and fried plantains. My husband raved and so did my kids. Reminds me of a curry almost but with better flavor. This one is a keeper!
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88 users found this review helpful

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Reviewed: Mar. 20, 2007
I 11/2 times the recipe and made it in 9" pans. I had plenty of filling and just enough frosting. Next time I will pipe frosting around the inside edge of the layers with filling. I began with makeing the filling and letting it cool while I baked the cake. I did substitute 1/3 cup of the milk for lemon juice. I will try more next time. I love lemon and this cake totally took care of my craving. A really wonderful cake!
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47 users found this review helpful

Cantaloupe Cream Pie II

Reviewed: Jul. 5, 2006
I took a chance and made a triple batch (in a cookie sheet and made bars)of this for a Fourth of July party where there were a gathering of "Foodies". Everyone RAVED about its taste. They had no idea you could make cantaloupe into a pie. I followed the recipe exactly with these exceptions; I also used salted butter. In the instructions it forgets to say when to add the margarine so I added it along with the eggs. I would have used real whipped cream but the party was outside and was afraid it wouldn't hold up under the heat. I did decrease the amount of cool whip so I could taste the cream cheese a little stronger. I tasted the pie after 2 hours of chilling and then again in the morning. Even better in the morning! Very important that you use ripe tasty cantaloupe! Taste is mild and very refreshing! I'm serving this for a catered luncheon next week! Will make this again and again.
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46 users found this review helpful

Banana Crumb Muffins

Reviewed: Dec. 26, 2006
What a GREAT recipe! I have made it several times now and offer a few suggestions. Make the topping first so you can immediately top and put in oven. Also, make sure you use a generous amount of shortening to grease your pans and grease the top because the topping will stick. I have tried the recipe w/butter and w/oil and can't taste any difference. I also have added walnuts to the topping for a change.This is by far the best banana muffin recipe around!
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19 users found this review helpful

Beef Bulgogi

Reviewed: Jan. 15, 2011
followed the recipe exactly except I grilled the flank steak whole till med-rare and let it rest for 10 mins and then thinly sliced it. We ate it in lettuce leaves with steamed rice and sweet chili sauce.The meat was flavorful and juicy. My fam was in heaven.
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12 users found this review helpful

Watermelon Cooler Slushy

Reviewed: Jul. 26, 2010
Very refreshing drink. The drink is much better when you freeze the watermelon and add it instead of ice cubes. I give the recipe 5 stars when done that way!
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12 users found this review helpful

Italian Chicken with Garlic and Lemon

Reviewed: Jun. 1, 2005
Looking for a good recipe that my PICKEY family would eat using thighs. They all ate and asked for more---and not just for the potatoes. I followed the recipe except I decresed the lemon by half, added italian seasoning to the sauce instead of the parsley and fried the potatoes for the first 30 min while the chicken baked. I then added them on top and continued to baste. I did salt them before I added them. Thanks for all of the comments before. They really helped to make this dish my families new favorite.
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9 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Dec. 6, 2005
My family always cringes when I pull out my slow cooker and were hesitant trying this recipe because of the beans and tomatoes. They are soooo glad they did! They begged me to make it again. That's a switch! I followed the recipe exactly but used chicken stock instead of the beer. Make sure you serve it w/the chips.
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7 users found this review helpful

Texas Pork Ribs

Reviewed: Jul. 26, 2010
Awesome Rub! Great flavor. There are a few things to be careful of.1st, you will have PLENTY of rub so don't double it if you are doubling the recipe. 2nd, The cooking time is too long. The first time I made this recipe I WAY overcooked at 3 1/2 hours, the second time they were ready for sauce @ 2hours and 45 min with 14 lbs in the oven. And 3rd, with or without sauce they are great. I skipped this sauce and used "Bone Sucking Sauce" from the store.
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6 users found this review helpful

Asian Roll Lettuce Wrap

Reviewed: Jan. 8, 2006
I love this recipe! Although I did make some changes, I use this recipe over and over. I even make the meat ahead and freeze it for busy nights. I used ground pork instead of turkey (same fat more flavor), I added chopped cilantro to the meat towards the end of cooking. Left out the radishes and red bell peppers and added cucumbers. I kept the sauce the way it is. It's a versatile recipe.
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6 users found this review helpful

Spicy Rapid Roast Chicken

Reviewed: Apr. 1, 2007
I chose a simple recipe for my husband to make me for my birthday dinner. IT WAS DELICIOUS! This is my go to meal anytime we have company over on short notice. I 3x's the spice and rub under the skin too. Roasting the bird breast side down on a v-shaped roasting rack really helps to make the breast VERY juicy.
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5 users found this review helpful

German Pancake with Buttermilk Sauce

Reviewed: Jan. 23, 2011
Have made these on several occasions to rave reviews. Here are some suggestions that I hope might be helpful. There is no difference in using powdered buttermilk and fresh. There is no sugar in the "pancake" so making the syrup is very important and well worth the effort. Because the syrup has baking soda, it expands greatly while you are cooking it. Make sure you have a big enough pot. Count on 2-3 squares of a 12 square cut pan for each serving.
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4 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Feb. 26, 2010
Have made this recipe a couple times. The first time exactly as written. I felt it was missing something. The second time I made these changes. I used fire-roasted diced tomatoes (great taste), used spicy enchilada sauce and left out the green chilis. I added chicken stock for the water and doubled the cumin. I added chicken breast to the top of the mixture and cooked on high. The last hour, I removed the chicken breasts and shredded them with forks and returned to the cooker. I also added 1/2 of a lime squeezed and 2 TBLS of MASA (corn flour) mixed w/ 1/2 cup water to thicken and to add the cornny taste it's missing. I serve w/ grated sharp cheese and tortilla chips.
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4 users found this review helpful

Chicken Noodle Soup

Reviewed: Nov. 21, 2005
I have always made my chicken noodle soup from scratch but didn't really have a recipe so it always came out different. I followed this recipe to a "T" except I boiled chicken thighs with the boullion and deboned and chopped it and used the stock as my base. I also added a cut up zuchinni and summer squash. The seasonings were right on the mark. My family REALLY loved it (including my mother-in-law:) This one is a definte keeper!
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4 users found this review helpful

Ham Cake-ettes

Reviewed: Nov. 27, 2012
Tried this recipe to use up all the mashed potatoes leftover from Thanksgiving. Made without supstitutions. YUMMMY!!! The dijon and green onions play a key role in the flavors. Don't skip them they arent overpowering, just adds the depth that is needed. To get the small dice of ham I used my Pampered Chef food chopper. Perfect!
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3 users found this review helpful

Best Ever New Zealand Pavlova

Reviewed: Nov. 8, 2012
Here are a few more tips for making the perfect pavlova, my husband is a kiwi and have made this more times than I want to admit. First beat, beat , beat the eggs. Use "super fine" sugar not regular granulated. It helps it keep its height. Use white vinegar if you want a pure white pav. Using malt or balsamic will give you a off white color. Take a 8" round cake pan and draw a circle with it on the parchment paper. Pile the filling within the circle. Take a large spatula and smooth sides and flatten top. Make this at night and leave to cool in oven overnight. One last thing, I double the recipe for an 8" pav. Hope this helps!
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3 users found this review helpful

Actually Delicious Turkey Burgers

Reviewed: Jan. 8, 2006
New Year, new changes. Substituted this recipe for our usual hamburgers. I did use 10 shakes of Worchestershire Sauce and pureed the onion to hide it. Used fresh homemade whole wheat bread crumbs and didn't add any additional seasonings to compinsate for the seasoned bread crumbs it called for. It WORKED! The burgers were very moist and tasted very good. Topped some with reduced-fat cheese. We had the leftovers for lunch the next day.
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3 users found this review helpful

Brenda's Italian Style Patties

Reviewed: Jun. 10, 2005
My family really enjoyed this recipe. It is a cross between meatloaf and pizza. It's a nice change from the usual.
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3 users found this review helpful

Chewy Caramel Bars

Reviewed: Feb. 4, 2013
How do I love thee...let me count the ways...Let me say first that I made the recipe to the "T" except I used pecans instead of walnuts. I used a 9 x 13 pan but mine weren't as thick as the picture's. I checked them at 25 mins and they were ready. I probably should have removed them at 20 mins. A little chewy on the edges. Found the flavor was even better the second day. Husband says these are "IT"!
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2 users found this review helpful

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