T. Whisenhunt Profile - Allrecipes.com (13103762)

cook's profile

T. Whisenhunt

T. Whisenhunt
Home Town: Dallas, Oregon, USA
Living In: Keizer, Oregon, USA
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Quilting, Needlepoint, Gardening, Camping, Boating, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Wine Tasting
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My Wedding Cake
Momma loves to cook!
About this Cook
I am a mother of 3 and soon to be wife again. We live in the Willamette Valley of Oregon - WINE COUNTRY for us! I just finished my degree and I am job hunting - anyone need a new accountant?!
My favorite things to cook
Just about anything from steak and potatoes to a full 7 course gourmet meal for friends. I enjoy Indian, Thai, Greek, Vietnamese, Japanese, Irish pub food, and putting a new spin on oldies... ie: ways to spice up the usual meatloaf...
My favorite family cooking traditions
My mother makes the most wonderful chow mein and we vamped an old recipe for egg foo young. Mom's best roast is pork and she can make the picture perfect turkey :) Dad likes to slow cook a brisket on the bbq and toss some corn on the cob in at the last.
My cooking triumphs
I was watching a show on cooking network and he was making a stuffed chicken breast with marjoriam and mushroom sauce. I only had part of the ingredients so I started searching the cupboards and reworked some of them... it came out WONDERFUL. My mom said it was so good it was something she would expect to be served at a 5 star restraunt.
My cooking tragedies
When I was first learning to cook I decided to make some cookies from scratch... I read the recipe wrong and used about 5times the salt... they were horrible lol
Recipe Reviews 2 reviews
Tomato Soup II
This recipe is a great starter for soups or just on its own. I used it as a base and added a splash of heavy cream, 2 chicken breasts to simmer with it then shred, diced mushrooms and tiny bow tie pasta. Just a hint when making the base: started by submerging the whole tomatoes in boiling water until the skin cracks then into some cold water - the skin will slough right off. Then cut them in half the "round" way so it is easy to remove the seeds with your thumb. This will cut out the step of straining your soup after blending... I prefer my tomatoe soup to me more chunky.

13 users found this review helpful
Reviewed On: May 15, 2009
Chicken and Spinach Ravioli
I think the problem that people are having is that this recipe is listing WAY TOO much water for the amount of flour and eggs used. This really only needs like 2 tablespoons of water. I have been making pasta for a while now with my kitchenaid and the basic recipe I use is 4 large eggs, 4 cups flour, 2 tbls water, 1 tsp salt... try that. The dough will be pretty stiff and if you arent using a pasta roller you may need to soften if up just a tad but much easier to add a tsp of water at a time to get the right consistency than cups of flour...

114 users found this review helpful
Reviewed On: Dec. 28, 2008

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