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    Rachael Bregman

    New York, NY

    Chef #136029

    New York, NY

    Joined: Apr 03, 2004

    Birthday: Jul 28

    21 reviews by Rachael Bregman

    1 - 10 of 21 sorted by Date | Rating | Helpful

    Reviewed Cinnamon Cream Cheese Roll-Ups
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      |  By MizzNezz

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    "OMG-this was fabulous! And easy to play with. I will try this in the future with different fillings and different breads. Thank you, this one is a gem!"

    Apr 25, 2010 on Food.com

    Recipe #26882

    Reviewed Blackened Catfish
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      |  By ratherbeswimmin'

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    "Delish-here is what I did: add: 1/2 cayenne pepper, subtract lemon pepper, add 1tsp lemon to the finished fishHow I cooked it: pam on the pan, hot skillet, reduced heat, seared one side of the catfish. Flip, sear, 1/4 cup eater, lid on top, steam poach for 1-2 minutes until cooked. Fish was super tender and delicious~ Fabulous-and good spice!"

    Apr 19, 2010 on Food.com

    Recipe #26059

    Reviewed Whole Wheat Cornmeal Molasses Banana Bread
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      |  By Chef #707081

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    "This was super moist...however...The combination of cornmeal and banana seemed a little off to me. I also felt a bit like this bread could not decide if it was ginger bread or banana bread. Some ideas for improvement:1. Let the cornmeal sit in the liquid for a while to soften2. Add fresh grated ginger3. Greatly increase the banana flavor th..."

    Apr 14, 2010 on Food.com

    Recipe #274745

    Reviewed Apple Rice Pudding
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      |  By Aroostook

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    "yummy-could use a little more sweetener and or more topping-yummy though! I added more raisins and some brandy-drunken dried figs. Big hit!"

    Feb 11, 2009 on Food.com

    Recipe #65274

    Reviewed Mary's Amazing Cream Cheese Chocolate Chip Cookies
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      |  By futbol4me

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    "delicious!I used shortening instead of butter, cranberries instead of chocolate chips and I added 2 tsp amaretto. Wonderful!! Like Cranberry cheesecake in a cookie form YUM"

    Nov 16, 2008 on Food.com

    Recipe #158546

    Reviewed Caraway Split-Pea Soup
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      |  By belkathy

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    "The flavors were incredible. The caraway adds a richness and depth to the flavors without adding that rye bread taste. I ran the immersion blender through for a quick puree of some of the soup to thicken it up (I love a good thick soup and found it to be just right! I also added more vegetables. Wonderful!"

    Oct 11, 2008 on Food.com

    Recipe #41638

    Reviewed Cake Mix Sour Cream Raisin Bars
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      |  By Recipe Junkie

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    "This was delicious! I took out the pecans and added chopped apple. It was, of course, a little wetter so needed more cook time. The result was quite tasty and everyone was pleased!"

    Oct 5, 2008 on Food.com

    Recipe #260271

    Reviewed Mushroom-Millet Pilaf
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      |  By Dib's

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    "Just WOW and what a surprise! We had all this extra millet on hand and 10 people for dinner so we figured, why not? We could not imagine what peanuts in millet would be like. But it was incredibly. The nuts added a subtle nutty flavor but too strong. Really what they did was break up the millet and make it fluffier. We could not find a plant..."

    Mar 10, 2007 on Food.com

    Recipe #70105

    Reviewed Herb Crusted Tofu With Mustard Horseradish Sauce
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      |  By That is Dr House to you

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    "My boyfriend is lactose intolerant so we made this with a mushroom roux instead of yogurt and the sauce turned out great. He loved the tofu, but I found it to be too plain. We also used half as many eggs and had some left over to spare. We used a whole wheat bread for the crumbs which we dried out in a 200 over for 20 minutes or so. He especia..."

    Mar 10, 2007 on Food.com

    Recipe #214655

    Reviewed Gourmet's Roasted Cauliflower Soup
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      |  By Chef #208121

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    "Everyone loves this, me included (and I am a super picky eater. We made this with a mushroom stock instead of heavy cream so it was low fat and lighter. We served this with fresh thyme for garnish which added a nice extra burst of flavor. It was a real hit and we would absolutely make it again"

    Mar 10, 2007 on Food.com

    Recipe #50367

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