Clark Chesser Recipe Reviews (Pg. 1) - (19608750)

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Clark Chesser



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Reviewed: Jul. 11, 2014
I followed the ingredients of this recipe, but used fresh herbs - basil and parsley, because I had them - and I omitted the mushrooms, because I didn't have any. It turned out wonderfully! This was our main dish on Meatless Monday, with some fresh green beans and crusty bread!
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Kickin' Collard Greens

Reviewed: Jul. 19, 2013
I have tons of collards this year and I am always looking for something to do with them. This is now my favorite way to make them. I cook them closer to an hour, and added more than a pinch of the red pepper because I love them HOT!
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Cheeseburger Soup I

Reviewed: Jan. 6, 2014
This is THE recipe for this hearty soup. My very minor modifications: 1 tsp Worchestershire sauce, 3 cups of beef broth instead of chicken, 1 tsp garlic salt, and fresh ground pepper. I left out the celery because I didn't have any. A technical note - I made my white sauce (butter, flour and milk) in a separate sauce pan and added it to the soup, so there wouldn't be an un-cooked flour taste or lumps in the soup.
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Habanero Sauce

Reviewed: Jul. 10, 2012
I forgot the liquid smoke and I think it's really optional. This is a great recipe, I use it on lots of things.
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Creole Shrimp

Reviewed: Nov. 18, 2012
I used one 14oz can of tomatoes and a 10 oz can of Rotel tomatoes for added kick. I used a yellow bell pepper, instead of green because I don't like green bell peppers. Decreased the amount of water to 1 cup, because 1 1/2 sounded too soupy. Added 1/2 tsp of spanish smoked paprika, because it's yummy. It turned out really nice!
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