Erica L Ingram Recipe Reviews (Pg. 1) - Allrecipes.com (19609406)

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Erica L Ingram

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Glazed Yeast Doughnuts

Reviewed: Mar. 2, 2014
Well these were easy enough to make and I used a regular sugar glaze cooked over the stove because I didn't have enough powdered sugar. Will make again! Whoever had flat donuts was doing something wrong. Mine turned out fine. I used dinosaur, flower, star, heart, teddy bear, butterfly, and round cutters. Picture provided if you want to see finished product.
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Photo by Erica L Ingram

J.P.'s Big Daddy Biscuits

Reviewed: Nov. 16, 2013
I made some modifications to this recipe, but these were stellar! I used this recipe to make a copycat version of red lobster biscuits. I didn't have the biscuit mix it called for, but i had all this stuff to make these, wow! So the actual changes i made were to chill it in foil like he described for 1.5 hours, added 3/4 to 1 cup of shredded cheddar cheese, 1/4 tsp garlic (probably will add more the next time i do this or just spread with garlic butter), used butter instead of shortening, and sprinkled some parsley in it. OMG, yum! Great recipe. My picky husband loved them as well, so i always love finding things to add to his repertoire. Next time i will try leaving in the fridge for 3-4 hours. Thank you, these were so good.
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Easiest Peanut Butter Fudge

Reviewed: Jul. 15, 2013
These were part of an overall birthday fudge pack i gave as presents to a few people. i dipped about half of the PB fudge i made in semisweet chocolate. They were a great hit, tasted great. I used the suggestions in the reviews for 2 cups brown sugar, 1 cup PB, et cetera.
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Photo by Erica L Ingram

Confetti Fudge Bites

Reviewed: Jul. 15, 2013
i dipped half of them in semisweet chocolate. They were really good and part of a fudge pack as birthday presents to some people. They were a great hit and everyone loved them.
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Cookies 'n' Creme Fudge

Reviewed: Jul. 15, 2013
Super good, used too much liquid but since i had never made fudge before, i didn't realize it until it was too late. However, it tasted great and i loved this! will make again.
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Photo by Erica L Ingram

Ninety Minute Cinnamon Rolls

Reviewed: Jul. 15, 2013
This was my first shot ever at making any kind of cinnamon rolls not from a can and i found it very, very easy to make. There was actually probably too much butter sugar mixture. I had to modify the recipe slightly to fit my circumstances and it was fine. I love that about this recipe! I was out of egg and had no raisins, so i just skipped it and didn't replace it, but these were still heavenly, like OMG, heavenly good. i did let it rise an extra 25 minutes and did the rise in a microwave with the light on and the door closed. Also, i added an extra teaspoon of cinnamon to the butter sugar mixture. For the icing, i made a cinnamon buttercream frosting. It tasted divine. Seriously, I can't believe I ever bought the cans! I have been depriving myself.
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Homemade Pepperoni Pizza

Reviewed: Jul. 1, 2012
You can also pre-bake the crust for 8-10 minutes before putting anything on it and it will come out a lot more finger-friendly. Then you would just bake it for 10-15 more minutes after putting the toppings on.
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Fluffy Pancakes

Reviewed: Jul. 1, 2012
This was my first ever attempt at pancakes. When i made this for my husband, he literally moaned on the first bite and said, "Oh, my God, these are so good. Why are these so good? Pancakes are not supposed to taste this good." i have now branched out to using the strawberry syrup recipe on this website and it's delicious.
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Rolled Buttercream Fondant

Reviewed: Jul. 1, 2012
When i made this, this was my first project ever doing something similar or like this. Tasted great and i didn't have any problems. Was pretty easy for first time doing this.
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Breakfast Sausage

Reviewed: Jul. 1, 2012
We are officially done ever buying frozen sausage again! Been buying it for years and i finally worked up the nerve to try my hand at this stuff. Wow, it seriously was like "Bam" in my mouth. It tasted just like breakfast sausage, only way more intense and better-tasting flavors. I mean, the intensity and flavor was incredible. My husband who is the pickiest eater in the world thought it was the best sausage he had ever had. I made a full cylinder size pack of links. i had like 3-4 links of it and my husband ate the rest of them, LOL! Good stuff. He suggested we even try it spicier, hotter, next time. Great job! We felt like Bill when Peggy on King of the Hill says, "I've got potato salad," and Bill replies by gaping his mouth open while saying, "And i've got a mouth!"
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Orange Cream Milkshake

Reviewed: Jul. 1, 2012
followed it basically to the letter and i didn't find anything was wrong with it. It tasted great to me!
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Strawberry Syrup

Reviewed: Jul. 1, 2012
put some cinnamon in it! Very good, big hit.
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Italian Salad Croutons

Reviewed: Jun. 10, 2012
I use the italian seasoning from "italian dressing mix" for this recipe and it is great! It is so awesome being able to make these for less than half the price of store-bought ones. They taste fantastic.
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Italian Dressing Mix

Reviewed: Jun. 10, 2012
This stuff is the best ever! i have never really liked Italian dressing, but i went on a diet and decided to try this stuff to see if i could make it cheaper to be on my diet. Man, this stuff tastes better than any other dressing i've ever had! ANd i use the dry mix on croutons i make at home for less than half the price of the store-bought kind.
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Pizza Dough III

Reviewed: Jun. 10, 2012
i started putting in 1 tsp garlic powder, 1 tsp rosemary, 1 tsp thyme, and 2 tsps oregano. Love this recipe, very easy, very delicious. This is the best crust my family has ever had and makes the best pizza in the world.
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No Bake Cookies III

Reviewed: Jun. 10, 2012
had to cool/chill these a lot longer than i expected.
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The Best Ever Chicken Nuggets

Reviewed: Jun. 10, 2012
i have added to this recipe by adding various hot spices -- cayenne, paprika, habanero, and/or various hot sauces. i'm still experimenting, but it's been turning out pretty tasty.
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Pizza Roll-Ups

Reviewed: Jun. 10, 2012
These were pretty good, not much to say about them, but they were pretty good. i branched out with this idea since the first time, used homemade basic bread dough that i made myself instead of from a can, added spices into the dough, and brushed the tops with garlic/oregano butter.
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Photo by Erica L Ingram

Restaurant-Style Buffalo Chicken Wings

Reviewed: Jun. 10, 2012
Have made these pretty much at least once a week every week since i found this recipe a year or whatever ago. I give out this recipe and share it every chance I get. I have probably 50 pictures of these wings on my facebook page. However, I sub out the two pepper spices listed for habanero and red savinas. I have made this recipe so many times i usually just eyeball the ingredients until the batter color is right because we like our wings very spicy. We have tried this batter recipe (various sauces) with paprika, crushed red pepper, cayenne, habanero, and red savinas. We have gotten to where we prefer the batter to be spicier and then put on much less sauce and the wings are on the drier side, so we put a little more ground habanero and red savinas in than we used to and then we omit some hot sauce and butter. Frank's hot sauce is pretty mild, so we don't use it. We have made these with all the red Tabasco sauces, Frank's red and wing, Grace's, Louisiana, three different kinds of Barbecue sauce, garlic butter, Cholula's, Tapatio, and another specialty kind from a local market here in the area. These are very versatile wings and can be made to suit anybody. For frying, we thaw the wings, batter, let them sit in fridge for 90 minutes, preheat fryer 60 minutes through the 90 minutes, and cook them at 375 for 20 to 30 minutes, pretty straightforward. I have uploaded probably seven to ten pictures of my wings in various forms.
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Chef John's Banana Bread

Reviewed: Apr. 15, 2012
Husband loved this! Great recipe without walnuts and choc chips as well! i put a basic crumb topping of butter, sugar, and cinnamon on it that my family loves. Sometimes, i add cinnamon into the dough.
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