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

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Ignatius Reilly




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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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Special Lobster Bisque

Reviewed: Apr. 8, 2008
I've vacationed in Tampa, FL a few times and there's a little cafe in Clearwater Beach that serves a seafood bisque. I must have it several times whenever I'm there and I've been trying to find a close recipe ever since. Well this is the closest I've came and it might actually be a little better. The last (and best) time I made it I used 1lb of bay scallops and 2 5oz cans of crab meat. The flavor was awesome. Any kind of shellfish will be good, doesn't have to be lobster. Although I wouldn't use shrimp by itself, since shrimp has less flavor than other shellfishes. I also season this initially with salt, pepper, paprika, and celery salt according to the recipe. Then I season it to taste in the final stages of cooking using Tony Cachere's cajun seasoning. It is a 1st class five-star recipe.
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Oven Baked BBQ Ribs

Reviewed: Feb. 4, 2008
I cooked this for Super Bowl LXII (Pats/Giants). When I pulled them out of the oven I took a little chunk out with a fork and tried it. I was completely blown away by the flavor and couldn't believe I cooked them. Even cutting each rib was awesome. The sound the knife made as it cut through the juicy meat, you just knew they were cooked to perfection. I mostly followed the recipe to a T, but had twice the ribs and only 1/2 the ketchup. So I made up the batch of sauce, which was runny like a marinade. I also mixed in a small amount of Famous Dave's Devil's Spit. Covered with foil and baked at around 350 for about 3 hours. Every 30 minutes I came back in an flipped them and poured a little Devil's Spit on or basted with homemade sauce. After about 2 hours I took away the foil. After removing the foil and waiting another 30 minutes, the ribs were really starting to look awesome. By the time I was done I used an entire bottle of Devil's Spit and about 3/4ths of the sauce (which started to thicken, but was still liquidy, had to drain pan). These ribs were so juicy, so tender. I got a lot of compliments, and with the Devil's Spit used (which only helped to enhance the original recipe), they had a little spice/heat to them. But even two little kids who don't like spicy food were eating them. Quite possibly the best dish I've ever cooked!
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