Sous Chef Bentley's

94out of94

Reviews

Grilled Basil and Garlic Stuffed Chicken

Posted by ~Nimz~  

We followed the recipe using the freshest ingredients, and we were so surprised how bland our chicken turned out. I can see why so many other reviews have made suggestions, it's missing something! Thank you for posting this recipe. — Sous Chef Bentley Jun 15, 2009

Recipe #105422

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Gourmet Magazine's Asian Cucumber Ribbon Salad

(1 person found this helpful) Posted by blucoat  

We followed the recipe, except we removed the seeds & mandolined our cucumber into strings. A perfect & quick salad to our summer barbecue dinner. Thank you very much for posting this recipe! I look forward to trying it again with grated ginger... — Sous Chef Bentley Jun 10, 2009

Recipe #129093

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Yellow Pepper & Sun-Dried Tomato Appetizer a la Tel Aviv

Posted by Mirj  

I must have done something wrong, as this just didn't turn out for me. I followed the recipe, except my peppers didn't brown nor did the mixture turn into a thick paste? My mixture was actually burning so I ended up puree the final mixture. As... — Sous Chef Bentley May 17, 2009

Recipe #16600

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Yorkshire Pudding

Posted by Ian & Carol Rice  

At first I thought it was a typo, 1 cup of egg (4 large eggs) but with 47 reviews I thought I'll follow the recipe as is. But I agree with marysdottir's review, we felt our pudding was too eggy for our tastes! Our puddings also quickly fell and I... — Sous Chef Bentley Mar 31, 2009

Recipe #744

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Amish Baked Chicken

Posted by Tina Klein  

My husband loves fried chicken & he couldn't stop raving about your recipe! We also added garlic powder to the dry ingredients & decided to bake skin side up. So simple & tender. I couldn't believe how crispy the skin turned out with no... — Sous Chef Bentley Mar 10, 2009

Recipe #61414

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French Potatoes

(1 person found this helpful) Posted by Recipewrestler  

I love scalloped potatoes but it was too hot & humid to have the oven on. I agree with previous reviews, so quick & easy to prepare but we felt it needed "that something else" to give it that wow factor. The next day, I pan fried the leftovers... — Sous Chef Bentley Jul 21, 2008

Recipe #18583

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Kittencal's Buttermilk Poultry Brine (For Chicken or Turkey)

(1 person found this helpful) Posted by KITTENCAL  

Our grilled chicken leg & thighs were very moist and tender. We followed the recipe (marinating for 24 hours) but I was expecting more flavour from the cumin. Next time I would substitute the cumin with a garam masala to give our chicken more... — Sous Chef Bentley Jul 14, 2008

Recipe #168990

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Grilled Thai Thighs

Posted by Vicki in CT  

Chef floWer's picture just sold me on trying this recipe, thank you! I'm a bit bias as Thailand is one of my favourite places to visit & one of my favourite memories is eating barbecue chicken sold by local vendors. It's maybe not authentic thai... — Sous Chef Bentley Jun 12, 2008

Recipe #228909

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Hoi Sin Marinated Wing Pieces

Posted by Chef floWer  

Excellent recipe, I loved the combination of flavours. I used skinless boneless chicken thighs, which I wouldn't do again. I'm definitely going to try this with the recommended wings. Thank you for posting this recipe. — Sous Chef Bentley Jun 12, 2008

Recipe #184153

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Bean, Bacon, and Blue Cheese Dip

Posted by GaylaJ  

Loved the combination of blue cheese & bacon. Very quick to prepare, and everyone who loves blue cheese really enjoyed it. Our texture was more of a thick spread as we drained & rinsed our beans. We served it with Carr's table water crackers, but... — Sous Chef Bentley May 19, 2008

Recipe #143338

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Chicken Legs Grilled

Posted by ~Rita~  

My marinade looked more like a paste & I was thinking "I don't know about this"? Wow, I was so wrong!! Our chicken was so tender & we loved the flavour. My only problem was I didn't think 1 tsp of sugar would make a difference, but before I knew... — Sous Chef Bentley Apr 17, 2008

Recipe #97340

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Coriander Lemon Chicken

(1 person found this helpful) Posted by Pets'R'us  

Madhur Jaffrey's Indian Cooking is one of my favourite cookbooks. I was so happy to see this recipe posted here & read the reviews as the recipe isn't a curry I would normally try. I'm so glad I did, as we absolutely loved it!! We used skinned... — Sous Chef Bentley Mar 6, 2008

Recipe #57908

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18th Century Drunken English Somerset Cider Chicken With Honey

(1 person found this helpful) Posted by French Tart  

This is embarrassing but I didn't realize cider was an alcoholic beverage until my husband came home & asked what I used instead of the cider. Apple cider, isn't that the same? No, he replied. Oh well, learn something new everyday. I substituted... — Sous Chef Bentley Mar 5, 2008

Recipe #238815

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Three-Cup Chicken

Posted by Grace Lynn  

Yes, twenty cloves of garlic is alot of garlic to mince but it's so worth it. We loved it! I was afraid my husband & I would be smelling of garlic for days but I was very surprised how the garlic mellowed out while frying in the sesame oil. We... — Sous Chef Bentley Feb 29, 2008

Recipe #83475

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Curry Chicken with Coconut and Peanuts

(1 person found this helpful) Posted by canarygirl  

We cook alot of curries, and I'm so thankful that you prodded your boss. Sooooo delicious, I was licking my plate! We did modify your recipe a bit, and like previous reviews I would definitely reduce the amount of water. We were very fortunate... — Sous Chef Bentley Feb 25, 2008

Recipe #37139

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Pan Grilled Pork Chops

(5 people found this helpful) Posted by PanNan  

I've never had much success with cooking pork on the stove, but with the amount of snow outside I really didn't feel like barbecuing outside in the cold. You would never have guessed these were pan grilled, very tender!! As a personal preference,... — Sous Chef Bentley Feb 25, 2008

Recipe #68063

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Penne Pasta With Tomatoes, Herbs and Blue Cheese

(1 person found this helpful) Posted by Simply Chris  

Made this for Sous Chef Bentley for Valentine's, I'm her executive chef ; ) As advertised, absolutely fantastic. I made this as written. This was a brillant recipe, simple to prepare, easy to cook and it has great depth of flavour and... — Sous Chef Bentley Feb 17, 2008

Recipe #104238

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Pernil (puerto Rican Pork Shoulder)

Posted by Michelle Figueroa  

We used a 5lb bone in pork shoulder that marinated overnight. Our pork was tender, but it wasn't falling off the bone as I hoped. Being a smaller cut, I did reduce the roasting time. Loved the olive oil/vinegar/garlic paste, but we found the... — Sous Chef Bentley Jan 23, 2008

Recipe #115565

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Thai-style Roast Chicken

Posted by Jewelies  

After seeing the list of ingredients, I thought it would be a recipe that I would really enjoy. However, the combination didn't work for me on a roasted chicken. I was surprised how subtle the flavours were, yet the coconut milk I found... — Sous Chef Bentley Jan 21, 2008

Recipe #94437

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Persian Sugar-Pickled Garlic

(1 person found this helpful) Posted by Chef Shadows  

Our three star rating is more of a personal preference, than a reflection of your recipe. I agree with Perfectionist cook, our garlic was quite sweet. My husband loves pickled garlic, but has more of a spicy, savoury palate. Maybe my dried hot... — Sous Chef Bentley Jan 17, 2008

Recipe #204906

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