Ignatius Reilly Recipe Reviews (Pg. 1) - Allrecipes.com (10912901)

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Cream of Mushroom Soup I

Reviewed: May 7, 2014
I made this recipe using roughly 8 cups of morel mushrooms. I doubled the recipe. Only thing I did differently was used a heavy cream/milk mixture because the store was out of half and half and I used a splash of moscato because I didn't have sherry. It actually tasted very good using that wine so I think you could use any wine you think tastes good. It turned out delicious. The morel flavor was very rich. I froze it in 2 cup portions and have been using it to make recipes that call for a can of cream of mushroom soup. Morels by themselves don't freeze well so if you find a lot of them this is an excellent way to preserve them and to incorporate them in many different dishes.
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Southwestern Egg Rolls

Reviewed: Feb. 12, 2009
This is a great recipe as is. 5 stars. I'm writing this review to suggest that you triple the recipe so your ingredients don't go to waste, plus it's a time consuming recipe. Freeze the rolls and you'll have them when you need them. Tripling the recipe makes approximately 20 egg rolls. Which is how many wrappers come in a pack. You'll use an entire bunch of green onions, a whole red pepper, a lot of the corn, more of the spinach. Almost the whole can of black beans, a whole 2c. package of shredded cheese, etc. It will cost about the same and you have less waste. Anyways, great recipe. Hope that helps.
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