atopmtolympus Recipe Reviews (Pg. 1) - Allrecipes.com (188457028)

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Blueberry Cornbread

Reviewed: Jan. 18, 2015
This was excellent! Sweet and savory with warm, gooey blueberry bursts. I only made a few changes. Subbed brown sugar for white, cut the salt down a bit and added some vanilla. I used home-frozen blueberries and thawed them overnight in the refrigerator. I also baked them as muffins, which the recipe is perfectly suited for. I put them in at 375 for 20 minutes and they came out perfect. Made 14 muffins.
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Authentic Mexican Corn Bread

Reviewed: Jan. 13, 2015
wow, this recipe is decadent! I used two cans of cream corn like others suggested. it turned out rich and fluffy and moist and absolutely delicious. but this is definitely a treat rather than an everyday recipe. notes: use a 3 quart baking dish (I used 9x13) rather than the 2 quart dish the recipe called for. it makes sooooo much. I cut mine into 32 pieces! also, watch the baking time. mine only needed 40 minutes. if I make this again I will definitely try to lighten it up a bit. I'll stick to one can creamed corn and add the milk like others suggested. it doesn't need the optional sugar and 1/4 cup butter would be plenty. might omit an egg or two as well. finally, I'll add the diced green chilis I was planning on adding this time around but forgot. bah!
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Yogurt Egg Salad

Reviewed: Dec. 3, 2013
This recipe provides a great framework, but you should definitely put your own spin on it. I doubled onion, parsley, yogurt and mustard called for. I also substituted pickled radishes for the relish because it was what I had on hand. After those modifications, it turned out great!
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Spicy Tarragon Yogurt Chicken

Reviewed: Dec. 3, 2013
This was outstanding. My first use of tarragon. The tarragon and cumin make such an awesome flavor combination. I didn't make the harissa sauce (though I think I will in the future), so I followed another reviewer's suggestion and used sriracha and some other spices as a substitute. Once I tasted the yogurt sauce, I knew I couldn't just use it as a marinade and then just toss the rest of it--so instead of grilling, I baked the chicken breasts in the marinade at 375 for about an hour. The chicken was so ridiculously moist and flavorful! And then I spooned some of the sauce (it makes a TON) over roasted veggies. I will DEFINITELY make this again.
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Baked Spinach Artichoke Yogurt Dip

Reviewed: Dec. 3, 2013
It was okay. Made as directed, it's pretty bland. I added some chipotle seasoning to give it more flavor. And more mozzarella. It seemed to get better as it sat out though... Might be one of those dishes that's better on the second or third day.
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Caper Baked Chicken

Reviewed: Sep. 6, 2013
I've tried this recipe a few times and loved it. This time I didn't have lemons so I used a splash of apple cider vinegar instead. I also added some local honey I just got for kicks. It was delicious! I think I'll add honey from now on. Thanks to some of the other reviews, I poured the juice over dry mashed potatoes. Perfect. One of my new favorite dinners.
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