T. Whisenhunt Recipe Reviews (Pg. 1) - Allrecipes.com (13103762)

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T. Whisenhunt



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Tomato Soup II

Reviewed: May 15, 2009
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.
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Chicken and Spinach Ravioli

Reviewed: Dec. 28, 2008
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...
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