Clark Hamblen Recipe Reviews (Pg. 1) - (1211136)

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Clark Hamblen



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Clark's Quiche

Reviewed: Feb. 14, 2003
I am so glad that you have all enjoyed this recipe. When I said a 9 inch pie pan, I was referring to a nine inch deep dish pie pan (glass type). This will hold the entire mixture. If you don't have the deep dish type, cut back on liquids. I always cook mine on a cookie sheet, just to be on the safe side. Let your pie set up before serving. Hope this helps too! Enjoy!
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468 users found this review helpful

Refrigerator Pickles

Reviewed: May 24, 2006
This is how I modify this recipe for 1 Gallon jar of pickles and veggies: 15 pickling cucumbers, 1 red bell pepper (cut bite size), 1 yellow bell pepper (cut bite size), 2 texas sweet onions (cut bite size), 1 entire stalk of celery (cut bite size), 8 carrots (peeled and cut on bias). Then 2 Tablespoons salt, 2 teaspoons of celery seed. Brine is made of 1 3/4 cups sugar, and 1 1/4 cup white wine vinegar. I only put cucumber, onion bellpepper into the salt mixture. These are all the vegetables that we have tried and they are great this way!
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112 users found this review helpful

Chiles Rellenos Pie

Reviewed: Oct. 24, 2004
Celebrated my 51st Birthday today. Made this recipe and I must tell you it was a hit. I doubled the recipe (we have a large family) and it was a big hit! I measure most Mexican restaurants by their Chili Rellenos. This was wonderful. I used canned Ortega Chili (nice and mild, but flavorful) and made two layers on on the bottom and one half way up the mixture. Highly recommended and this will be a regular item on "Taco Tuesdays" with the family.
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54 users found this review helpful

Skillet Zucchini

Reviewed: Jun. 24, 2006
My wife Christy and I loved this recipe. We will be layering this mixture between lasagna noodles and try it with both a red marinara sauce and with a white alfredo sauce to see which one compliments the flavor of the vegetables. Will post and let you all know how they turn out. Thanks for a great dinner!
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31 users found this review helpful

Asparagus Quiche

Reviewed: Aug. 7, 2003
I made this quiche recipe just as it was written using 9" deep dish pyrex pans and it turned out wonderful! I would not change anything! Thanks for another great recipe!
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12 users found this review helpful

Greek Chicken

Reviewed: Aug. 11, 2007
This was great! I made the recipe just as listed, except I used thighs and marinaded them overnight. Put them on the BBQ grill and they turned out fantastic..took iceburg lettuce, and leaf lettuce alone with Walla Walla Onions, cucumbers, tomatoes from my garden, and warm pita bread and Tzatziki sauce. I cut the chicken into bite size pieces after letting meat sit for about 10 minutes. Made for a great light summer meal. Will make again for a larger family gathering!
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10 users found this review helpful

Grandma Johnson's Scones

Reviewed: Feb. 27, 2005
I have made this recipe 4 time now. In my home I have to make 6 with craisins and 6 with chocolate chips! I got in a hurry tonight and added the cream of tartar to the dry mixture and caught my mistake too late. So after pondering what to do I added only 1/2 tsp of cream of tartar to the sour cream. Cooked for 20 minutes and WOW they came out wonderful. Raised higher than ever before! Same great taste and texture, just higher! So happy that this recipe was so forgiving of my haste!
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2 users found this review helpful

Garlic Croutons

Reviewed: Aug. 11, 2008
I used leftover honey wheat bread and just buttered each piece as though I were going to toast them for breakfast! Then I cut into cubes, took a wide spatula and put them on a cookie sheet. Toasted at 350 for 15 minutes and then tasted them. Wife and I agreed they needed 5 minutes more. Turned out perfect! Seasoning used was garlic powder and seasoned salt (lightly). Will make again. Others said that letting them cool completely and then storing leftovers in baggies will work...will see.....will see if there are ANY leftovers! LOL
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1 user found this review helpful

Bread Pudding

Reviewed: Dec. 9, 2004
This recipe was remarkable. My guest said that it was the best bread pudding they had ever eaten. I made it exactly as written. I would not change anything with the basic recipe. Next time I may add golden raisins only because I like them in bread pudding. Thanks so much for this recipe
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1 user found this review helpful

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