ColoradoJoey Recipe Reviews (Pg. 1) - Allrecipes.com (16867799)

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Perfect Pressure Cooker Pot Roast

Reviewed: Dec. 9, 2012
Fabulous; really, really fabulous. That was my husband's review. And I know his mom made the best pot roast ever - he said it was better than hers, which was his childhood favorite. Why? I've been cooking for over 30 years and using the pressure cooker keeps the roast much more moist than a three hour oven stint will. I cut back the dressing mixes to just a teaspoon each, to limit the salt, but kept the full package of brown gravy. I rubbed the roast in the dry mix and put it in the fridge for three hours (but probably not necessary for success.) I then browned the 3-lb roast in a separate dutch oven, a little bit burnt to bring out the meat flavor - then transferred it to the pressure cooker. I then deglazed the seared juices in the dutch oven (really just a big deep wide pot) and when the full 60 minutes of high on the pressure cooker was up, and the roast rested 10 minutes, I added the pressure cooker juices to the dutch oven and made the gravy there on the stovetop, thickening it with some cornstarch dissolved in water. Then added the roast to the finished, hot gravy. The added dry salad dressing spices added a richness to the flavor and made for a great gravy. Want to impress someone with your cooking skills? I think this one is a fool-proof winner that everyone will love. Five stars for sure.
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Toasted Pecans

Reviewed: Dec. 1, 2012
Pecan Perfection. These were a huge hit on the Thanksgiving appetizer table; everyone wanted the recipe. I did watch them as they baked, as I know nuts are easy to burn, and it was a bit less than one hour. I followed the rest of the recipe verbatim. I had a few stashed away to refill the plate but then forgot about them until the next day, when I tried them over vanilla ice cream. They were simply wonderful. Such an easy recipe and such a delightful treat.
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Alyson's Broccoli Salad

Reviewed: Jan. 25, 2012
Way too sweet for us. I may try it again but would have to alter it significantly. But if you like your salad sweet, it is a good recipe.
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Enchilada Meatballs

Reviewed: Jan. 23, 2012
Very easy to make. I added taco spices; we like spicy food here in Denver. I used extra jar enchilada sauce in place of the extra tomato sauce for more mexican flavor. I also used a casserole dish instead of a cookie sheet, which worked out just fine. Very good.
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Fresh Vegetable Salad

Reviewed: Jan. 10, 2012
Real good salad. Even those veggie leftovers that are a bit past prime! Can use any veggies, really - I don't refrigerate so long - I toss, let it rest about a half hour on the counter, and serve somewhat cold as we like it less cold. If veggies are drained and dried, there is enough juice. Topping with cilantro or feta cheese is also good if you like those items.
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Brown Sugar Meatloaf

Reviewed: Jan. 9, 2012
I am an old woman cook. Old family recipes and good southern cook who always tries new recipes. It was just ok. Nothing special but a good basic recipe you might find anywhere. Nice recipe for new cooks. I forgot - when one adds a sugar glaze, there goes the dripping for gravy - too sweet. I prefer no glaze so I can use the drippings for gravy. Just mix up some cornstarch and water, add to the drippings and you have gravy. I add some au jus mix or Better Than Bullion beef, maybe some mushroom gravy mix. It's an ok recipe though. Nice and firm; just like it should be.
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Almond-Crusted Tilapia

Reviewed: Nov. 3, 2011
I love this recipe. Easy to prepare and the almonds add a nice nutty crust that compliment the talapia nicely. I didn't change a thing. Most of my favorite recipes come from allrecipes.com; I always look here first.
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