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Whole Grain Gluten-Free Bread with Buckwheat and FlaxIngredientsWater: 460 ml (about 2 cups)Apple Cider Vinegar: 1 tbspP...
03/23/2025

Whole Grain Gluten-Free Bread with Buckwheat and Flax

Ingredients
Water: 460 ml (about 2 cups)
Apple Cider Vinegar: 1 tbsp
Psyllium Husks: 20 g (~2 tbsp)
Whole-Wheat Buckwheat Flour: 100 g (~3/4 cup)
Whole Grain Rice Flour: 100 g (~3/4 cup)

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Recipe in First🟫️️c.O.m.M.e.N.t🟫️️💬👀👇😊

French Onion Soup RiceSavory French Onion Soup Rice: A Comforting Side DishIngredients:1 1/4 cup Long Grain Rice, uncook...
03/23/2025

French Onion Soup Rice
Savory French Onion Soup Rice: A Comforting Side Dish
Ingredients:
1 1/4 cup Long Grain Rice, uncooked
14.5 oz can of Beef Broth
10.5 oz can of French Onion Soup
1 stick of Butter, cold
Fresh parsley for garnish
Directions:
Preheat oven to 425 degrees F.
In an 8X8 inch pan, spread the uncooked rice evenly.
Pour Beef Broth over the rice.
Next, pour in the French Onion Soup.
Slice the butter into pats and layer it evenly over the rice and soup mixture.
Cover the dish with tin foil and bake in the oven for 25 minutes.
After 25 minutes, uncover, return to the oven, and bake for an additional 25 minutes.
Sprinkle with fresh parsley and serve warm.
Prep Time: 5 minutes | Cook Time: 50 minutes | Total Time: 55 minutes
Servings: 6
Kcal: 191 kcal

Fajita Chicken CasseroleIngredients:4 boneless, skinless chicken breasts, cut into bite-sized pieces1 packet (1 oz) faji...
03/23/2025

Fajita Chicken Casserole
Ingredients:

4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 packet (1 oz) fajita seasoning mix
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
Full recipe 👇 💬

Crab-Stuffed MushroomsIngredients:12 large mushrooms, stems removed1/2 lb crabmeat1/4 cup breadcrumbs1/4 cup cream chees...
03/23/2025

Crab-Stuffed Mushrooms
Ingredients:
12 large mushrooms, stems removed
1/2 lb crabmeat
1/4 cup breadcrumbs
1/4 cup cream cheese, softened
2 tbsp mayonnaise
1 tbsp lemon juice
1 tbsp parsley, chopped
1/2 tsp Old Bay seasoning
1/4 cup Parmesan cheese, grated
Instructions:
Preheat the oven to 375°F (190°C). Grease a baking sheet.
In a bowl, mix together the crabmeat, breadcrumbs, cream cheese, mayonnaise, lemon juice, parsley, and Old Bay seasoning.
Stuff the mushroom caps with the crab mixture and place them on the prepared baking sheet.
Sprinkle the tops with Parmesan cheese.
Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden. Serve hot.

Not Just a Cake, But Gold! Learned from an Arabic Chef! This is the Best Cake I've Ever Tasted!Ingredients:3 eggs + 1 eg...
03/23/2025

Not Just a Cake, But Gold! Learned from an Arabic Chef! This is the Best Cake I've Ever Tasted!

Ingredients:

3 eggs + 1 egg (for the filling)
150 grams (3/4 cup) sugar
A pinch of salt
100 ml (1/2 cup) vegetable oil
70 ml (1/3 cup) milk
200 grams (1 2/3 cups) all-purpose flour
1 tablespoon baking powder
250 grams (1 cup) cottage cheese
3 tablespoons sugar (for the filling)
1 tablespoon cornstarch
Powdered sugar for dusting

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Cheesy Potato Casserole (AKA Funeral Potatoes)Ingredients:2 pounds frozen diced hash browns thawed½ medium white onion d...
03/22/2025

Cheesy Potato Casserole (AKA Funeral Potatoes)
Ingredients:
2 pounds frozen diced hash browns thawed
½ medium white onion diced
½ cup unsalted butter
16 ounces sour cream
10.75 ounces cream of onion soup
8 ounces cheddar cheese shredded
1 cup potato chips crumbled
Instructions:
Preheat the oven to 325°F and spray a 9 x 13 baking dish with non-stick spray. Set aside.
To a large skillet over medium heat, add the diced onion and butter. Saute until the butter is melted and the onions are soft.
To the same skillet, add the sour cream, cream of onion soup, and shredded cheese and stir until fully melted and combined.
Lay the thawed potatoes into the prepared dish and pour the cheese mixture over the top. Use a spatula to press the cheese down into the potatoes.
Crumble the potato chips and sprinkle evenly over the top of the potatoes.
Bake for one hour, uncovered, until the cheese is bubbly and the edges start to brown.

Easter Bunny Punch 🥤🐰This Easter Bunny Punch is a fun, festive, and refreshing drink perfect for Easter gatherings! Made...
03/22/2025

Easter Bunny Punch 🥤🐰
This Easter Bunny Punch is a fun, festive, and refreshing drink perfect for Easter gatherings! Made with pink lemonade, pineapple juice, creamy vanilla ice cream, and bubbly lemon-lime soda, it’s a delightful treat for kids and adults alike.
Ingredients:
4 cups (960ml) pink lemonade, chilled
2 cups (480ml) pineapple juice, chilled
2 cups (300g) vanilla ice cream
2 cups (480ml) lemon-lime soda (Sprite or 7UP), chilled
1 cup (240g) whipped cream (optional, for topping)
Pink marshmallow bunnies or Peeps (for garnish)
Colorful sprinkles (for garnish)

Raspberry Thumbprint Cookies with Lemon GlazeIngredients:2 ½ cups (300g) all-purpose flour¼ teaspoon fine sea salt1 cup ...
03/22/2025

Raspberry Thumbprint Cookies with Lemon Glaze
Ingredients:
2 ½ cups (300g) all-purpose flour
¼ teaspoon fine sea salt
1 cup (2 sticks, 225g) butter softened
⅔ cup + 2 tablespoons granulated sugar
lemon zest from one lemon
¼ cup seedless raspberry jam
½ teaspoon vanilla extract
For the Glaze:
1 ¼ cup (155g) powdered sugar
2-3 tablespoons lemon juice freshly squeezed
1 teaspoon vanilla extract
Instructions:
Preheat the oven to 350°F/180°C. Line cookie sheet with parchment paper or silicone baking mats (Silpats are great!) and set aside.
In a medium mixing bowl, whisk together flour and salt.
In a large mixing bowl using an electric hand mixer, or in the bowl of a stand mixer, add the softened butter and ⅔ cup of granulated sugar. Cream until light and fluffy. This takes about 3 minutes.
Add the lemon zest and vanilla and stir to combine. Then add the flour, a bit at a time, and mix until incorporated, scraping down the sides of the bowl to mix everything together.
Place the rest of the sugar in a small bowl. Use a cookie scoop to scoop 1 tablespoon sized dough balls, and roll each with your hands to smooth them. Roll each ball through the granulated sugar and place on sheet trays, leaving two inches between each cookie.
Make indentations in the cookies using the end of a round wooden spoon or similar tool. The indention should be about ⅔ of the way down into each ball. Don’t worry if the dough cracks on the edges; this is normal.
Fill each cookie with a heaping teaspoon of seedless raspberry jam.
Bake for 13-15 minutes or until the tops of the cookies look dry and the bottoms are lightly golden brown. Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before adding the glaze.
To make the lemon glaze, mix together the lemon juice, powdered sugar and vanilla. Adjust the consistency if needed by adding a bit more juice or sugar. It should be thick, but pourable.
Glaze the cookies with the icing by dipping a fork into the glaze and drizzling it over the cookies while they are on the rack. Any excess will drip off. Give the glaze 15 minutes to set before serving or storing.

🫒 Olive Oil Dip with Warm Bread 🍞This simple yet flavorful olive oil dip paired with warm, toasted bread is the perfect ...
03/22/2025

🫒 Olive Oil Dip with Warm Bread 🍞
This simple yet flavorful olive oil dip paired with warm, toasted bread is the perfect appetizer or snack for any occasion. The olive oil base, infused with garlic, herbs, and a touch of heat, combines beautifully with the crusty, golden bread. Each bite offers a rich, savory experience that will leave everyone craving more!
Ingredients:
For the Olive Oil Dip:
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, minced or grated
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar (optional, for added depth)
- 1 teaspoon freshly grated Parmesan cheese (optional, for a savory touch)
- Fresh parsley or basil, chopped (for garnish)
For the Bread:
- 1 loaf crusty bread (French baguette, ciabatta, or sourdough)
- Olive oil (for brushing)
Directions:
Step 1: Prepare the Bread
1. Preheat your oven to 375°F (190°C).
2. Slice the bread into thick slices or wedges. Brush lightly with olive oil on both sides.
3. Arrange the bread slices on a baking sheet and bake for 8–10 minutes, flipping halfway, until warm and lightly toasted.
Step 2: Make the Olive Oil Dip
1. In a small bowl, combine the olive oil, garlic, oregano, basil, red pepper flakes, salt, and black pepper.
2. Stir in the balsamic vinegar and Parmesan cheese (if using).
3. Let the dip sit for 5 minutes to allow the flavors to meld together.
Step 3: Serve
1. Transfer the warm bread to a serving platter.
2. Pour the olive oil dip into a shallow bowl or dish and garnish with chopped parsley or basil.
3. Serve immediately, encouraging guests to dip the bread into the flavorful oil mixture.Nutritional Information:
⏰ Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
🔥 Kcal: Approx. 200 kcal per serving | 🍽️ Servings: 4-6
Enjoy the rich, aromatic flavors of this delightful dip with freshly baked bread, and let your taste buds take the lead in enjoying this mouthwatering treat!

Removing oil stains from clothes can be tricky, but there are several effective methods you can try !Full guide in comme...
03/22/2025

Removing oil stains from clothes can be tricky, but there are several effective methods you can try !
Full guide in comments 👇👇

Slow Cooker Sausage and Potato CasseroleIngredients:32 oz bag cubed hash browns14 oz kielbasa, cut into small pieces1 sm...
03/22/2025

Slow Cooker Sausage and Potato Casserole
Ingredients:
32 oz bag cubed hash browns
14 oz kielbasa, cut into small pieces
1 small onion, diced
2 1/2 cups shredded cheddar cheese
10.5 oz can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
Salt and pepper, to taste
Directions:
Spray the inside of the slow cooker with non-stick spray.
Add hash browns, kielbasa, onion, and 2 cups of cheese. Mix well.
In a separate bowl, combine cream of chicken soup, milk, sour cream, salt, and pepper. Pour over the potato mixture and stir.
Sprinkle remaining cheese on top.
Cook on low for 6 hours or high for 3-4 hours until potatoes are tender.
Prep Time: 10 minutes | Cook Time: 6 hours | Total Time: 6 hours 10 minutes
Kcal: 691 | Servings: 8

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