treemont Recipe Reviews (Pg. 1) - (11223730)

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Boiled Lobster

Reviewed: Mar. 19, 2010
Interesting additions... Do all those ingredients really change the flavor of one of the best tasting foods in the world? We'll try it... Cooking lobster tonight. FYI, boiling small, Maine lobsters ("chickens") takes way less time. Put'm in boilin' water --- bring pot back to full boil for 5 minutes. Then kill the burner but keep the chickens in the water for another 5 -- sweet and juicy.
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Rosemary Chicken with Orange-Maple Glaze

Reviewed: Mar. 8, 2010
I'm a single dude who usually cooks shake and bake chicken every week, eating it from Sun > Thurs. Tonight, I tried your recipe and was very happy. I had to goto the store for everything but the chicken (I used boneless/ skinless thighs) and the syrup (always got maple on hand living in NE). It came out really good. Yes, I forgot the cornstarch/ arrowroot at the store that y'all bloggers recommended, but the flavor of the chix and sauce was nice. I like that I didnt have to marinate ANYTHING. I can deal with the thin sauce. From my little knowledge of cooking, the ingredients you listed didnt really conjure up dreams of a thick roux anyway. I don't understand the folk who thought the sauce tasted like maple syrup w/ orange juice added together -- it didnt. I probably it boilin longer than you recommended but it was all good. I did squeeze real oranges (3 fat naranjas = 1 cup). I also dont understand the folk who think this was the best recipe was good but only 15 minutes of prep and nothing else...cant this really be the best on this site? Hope not...(nothing against it)! What I do understand is that you made a simple, very flavorful, chicken recipe available --- and I thank you for that. I will do it again. I used more rosemary and a little less syrup, and I think there was maybe too much oil/ butter --- but overall -- it was very well done. Thank you...and please, for us neophytes...definitely keep these type of recipes coming.
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