Occasionally we get notes from people telling us that they love a recipe, but that it took them over 30 minutes to prepare. I wanted to post a note about this in case there’s anyone else out there thinking the same thing.
First of all, if you are a newbie in the kitchen, any recipe will take you longer than it should because you are just getting familiar with your bearings. If you are holding a knife for the first time or still figuring out where you hid the paprika, cut yourself some slack. Once you get more comfortable with your cooking routine and preparation skills, things will move a whole lot smoother and faster. A few shortcuts that will help you from day one-
- keep the garbage bowl handy. If you have a bowl in front of you for garlic peels and onion skins and anything else you want to throw away, you will save time rather than having to run back and forth to the garbage can.
- wash your fruits, veggies and herbs when you get home from the grocery store. It sounds like a pain, but you will be happy you took the time to do this when you go to grab a bunch of mint or parsley, for instance, and it is ready for you to use and you don’t have to spend the extra time washing and drying.
- Keep your fridge and pantry stocked with the basics. If you find yourself in the middle of a recipe and you realize you are out of something, that’ll set you back while someone runs to the store. Here’s a good list of things to keep on hand.
- I had the kids in my kitchen at the show put together a list of their favorite short-cut ingredients to keep handy. These things will make your life alot easier when you try to whip up a dish.
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Also, if you use the Advanced Search recipe tool, you can find 15 minute meals and 60 minute meals-not all are 30 minute meals. So if you are really in a hurry, go for the 15 minute meals, but if you want to take your time and hang out in the kitchen, try one of the other meals.
Most of all , have fun in the kitchen and keep at it. You’ll get better and faster with a little practice.
04.13.09 @ 11:47 pm
Hey Rach… I have almost every cookbook you have ever published. I have almost always taken longer than the “30 minutes” when trying a new recipe… but the more you make the same recipe over… it becomes almost second nature… especially when you make them so easy and fun. The way I figure it… you are so extremely familiar with your cooking recipes… that you can make them so quickly. Even so… even if it takes a little bit longer than 30 minutes, it’s great in the “long term”. Thanks Rach! You are so awesome!
04.14.09 @ 7:51 am
It is true that some of the meals do take longer than 30 minutes but it’s also true that with practice all the procedures get faster but I also agree if it takes longer than 30 minutes that’s ok everything comes out delicious with a ton of flavor so I don’t mind, I have used the 30 minute meals for a long time now and sure enough I am pretty much down to 30 minutes. But any new cook shoud give themselves some time and maybe not worry about how long it takes. The results are well worth it!!! Thanks Rachael for all your recipes and especially the methods they reall do work and all of who make them are eating healthier and delish!!!
04.14.09 @ 12:34 pm
I agree….I’m still getting my bearings in the kitchen and take my time chopping b/c I have cut myself on the sharp knives a few too many times! I also have two nosy dogs under my feet and a phone that won’t stop ringing as I’m trying to cook. Though the recipes may take me 5 to 10 minutes longer, my husband and I love the results! Thank you so much for the fast, healthy, and tasty meals!! Keep up your amazing work!
04.14.09 @ 1:23 pm
Rach:
this has nothing to do w/ this blog HOWEVER I have been trying to figure out how to email you a question. I had noticed something on the Food Network website which stated something to the effect that you had recently lost a bunch of weight & “click here to see how she did it”. so my question is “How did you do it”. I have a chunk (no pun intended) of weight to lose, am inspired by several people (including Valerie who looks FABULOUS). So what is YOUR secret? i am trying to find something that works for me. thank you, joni
Love your shows, recipes & website. You are always fresh, fun and REAL! glad yr throat is better, had noticed how you were having trouble…
04.14.09 @ 5:56 pm
I love Rachel Ray !!! She is so natural and funny !!!
I actually DO “Laugh out Loud” while watching.
This is coming from a 30 year seasoned professional,
CIA trained Pastry Chef.
Keep it up Rach and congrats on your 500th show !!!
04.14.09 @ 8:44 pm
Really Rach? You have to explain this to people? Your meals are great and fast and I love to cook them whether they take me under or over 30… Seriously people.
04.14.09 @ 9:42 pm
Rach, great advice.
I know how it is to be a newbie in the kitchen that for me was 6 years ago.I remember my mother and grandmother telling that i would get better as time went by and me only thinking yeah right.But you are right after about 6 months i actually got a whoe lot better and now what takes my mother and hour only takes me half the time to prepr, but then again my kitche is ordganized in a way that i know whereto find everyting.lol.
04.14.09 @ 10:57 pm
Maybe the “30 Minute Meals” would go faster if we all had prep kitchens?
04.15.09 @ 3:09 am
I love your shows and its better to take alittle longer cooking the meals then rushin though them anyways who cares if some meals take alittle longer I’m still learning in the kitchen and I’m sure it will take me awhile to get alittle faster. People just need to understand alittle better thats all. Keep up the good work love the shows.
04.15.09 @ 9:06 am
I believe what takes the extra time is we have to read the recipe at every step to see what comes next, how much of this do I put in and how long do I cook this? Rachael can just put things in and cook until it looks right because it’s just for show so if there’s too much of something or something is forgotten it doesn’t matter. Reading directions is the big time sucker. I know that after I make something 4-5 times I just have to glance occasionally to see if I forgot anything and I breeze right through it.
04.15.09 @ 9:46 am
I agree with Rachael,If you do not have anything in front of you, yes of course it will take longer but if you do your prep earlier and have everyhting in front of you it takes 30 mins or less.
By the way your recipes are the best!
04.15.09 @ 10:01 am
Don’t know where to write about this.I receive your Everyday magazine and print out alot of your recipes. What I have done is to buy magazine holders that look like a book to store my magazines in them and also got sprial book to keep my recipes in and have them listed in by catagory e.g. Chicken pork pasta
04.15.09 @ 10:04 am
Rach -
I have always had great success when preparing your 30 minute meals.. Here is why. YEars ago when I started watching your show and other cooking shows on the food network I didnt just pay attention to the the recipes I paid attention to the techniques. Today I know how to peel and dice an entire onion in less than one minute. I now have a trash can and trash bowl on my counter when I cook. I always get ALL my ingredients together BEFORE I cook. The basic tools that I need for success I now own and am not constantly trying to improvise! I have also become very astute at overlapping several items and their preparation at once. The recipes I have learned from your shows are wonderful but the skills I have adopted from watching are out of this world. I thank you for the 30 minute recipes and the 30 minutes of education. I am a better person and LIVE in the kitchen with my children. If any recipe has ever taken me more than 30 minutes I am glad, its just a few more minutes in the kitchen with the kiddos.
04.15.09 @ 11:30 am
It’s all about being efficient!Rachael is an expert!!It has never taken me longer then 30 minutes.
#1 rule for me Everything is ALWAYS in the same place.Also,gather all that you can in one trip.
Sharp knifes chop faster and are safer.
Flexible plastic cutting boards in assorted colors are your friend!
And most people tend to overcook everything,not cook at a high enough temperature and not preheat.All of those little things matter.
04.16.09 @ 8:24 am
Hi Rachel, I am not sure that this is the right way to contact you but I thought that I would try anyway. I wanted to let you know that my duaghter, Sophia, is one of your favorite fans and knows you by site. This is no big deal except that she is 4.7 years old. We recently where in Maui (we live in Chicago) and visited the Lahaina Grill in Lahaina. Sophia knew that you had been there and also what dishes you ordered on your show. The hostess was so impressed that she gave both Sophia and my son, Jimmy, personal tours of the kitchen, pre and post meal service. Anyways, I could go on and on. But I do have a question. Sophia’s 5 year old birthday is coming soon in July and we will be hosting it for her and her preschool friends at a local cooking school for kids. Would you care to join us at the party? We would all be so thrilled to have you there! It would be the biggest day in her life for sure!! I know that this is a lonh shot but I thought that I would try. She is your biggest littlest fan!
Kind Regards, Sabine
04.16.09 @ 11:51 am
Dear Racheal Ray,
I am a huge fan of yours, but i have a problem. I am a mother of 4 boys ages 10, 7,7,and 3. and for the past 2 years the only thing i have wanted for Christmas is your pots and pans set but cannot afford them. i have entered every contest i can to win them but still no luck. No offense but could you please go a little cheaper on your set so maybe my husband can afford to get me on this year. Thanks (I love your show) Lorie Frazier from Owasso, Oklahoma
04.16.09 @ 5:57 pm
Most of the “30 minute meal” shows that I watch almost always has mushrooms. Could you do some recipes that do not have mushrooms? Thanks!
04.17.09 @ 10:48 am
my friends and i are trying to get the recipes for the final two women in your recipe contest(chicken chili and bq chicken cresent appet. my tivo went off and i missed the segment. thank you for your help. enjoy your show.
04.17.09 @ 12:19 pm
HI
HAM JAMAICA W.I.
HI COOK VERY GOOD SO I WANT TO NOW IF YOU CAN HELP
ME WITH MY SKILLS HOW TO MAKE 30 MIN UTE MEAL ON TV
MAYBE ON YOUR TV SHOW I HAVE WHAT IT TAKES TO BE A CHEF
SO CAN YOU HELP ME INMPROVE AND MY COOK SKILLS MORE AND
BECOM ONE OF TOP CHEF
04.17.09 @ 3:20 pm
Hi Rachael, I love you. I just wanted to say that I’m not a chef but I haven’t had much trouble staying within the 30 minutes, my father-in-law says its impossible, but I know that it is. He’s just too particular. Thank you for being you. It’s so refreshing everytime I sit down to watch one of your shows, I immediately go to the computer to print up your recipes and I love trying them out on my family. I also own a few of your books and I am continuing my collection. Thanks again, your fan Amber
04.17.09 @ 4:25 pm
You are correct in that the more familiar you are in the kitchen the quicker the cooking time will be.
So often I realize that if only I multi-tasked on a few things that some recipes would take less time. I just wish that more recipes would point out what to do in what order, and what to do while waiting for something else so that you can accomplish more in less time.
04.18.09 @ 5:05 pm
hi,rachael, sorry i don write well in english,i am from mexico tutla gutierrez chiapas, and i watch you in home and health, but my huge questions is that i want to buy your cookwhere like pangrill, casseroles pans ecetera.. but i want to buythem here in mexico, so please tell me if you sellthem here, because i dont have passsport to go there. please sell yours products here in mexico. please ANSWERME IN MY EMAIL.
04.18.09 @ 6:20 pm
Rach
Made the meal from the Chicken Cordon Blue Plate Special with the Mac & Cheese. It was awesome and my family loved it. What a great meal. Thanks for the great meal
04.19.09 @ 12:14 pm
Hi Rachael,
April 22nd is Jeffrey Dean Morgan’s birthday. We have organized a Happy Birthday project, whereby funds are collected by DonateJDM and then donated to an animal charity in Jeff’s name.
On the DonateJDM site there is a guestbook page, and it would be great if some of Jeff’s professional friends were to leave a birthday message for him.
If you have a moment between now and Tuesday evening, it would be fantastic if you could you leave a birthday hello.
The address for the guestbook is: http://www.donatejdm.org/guestbook/gbook.php
Thanks,
The DonateJDM.org Team
04.19.09 @ 2:52 pm
hey rach,
I totally loovveee you. I am in 8th grade and I’m this project for speech on a person you consider your idol and look up to and i chose you!! I am so exited to get to know you better. I think your are a great row-model for me.
truly yours
Ana from texas
ps.never miss your show. lol.
04.21.09 @ 6:35 am
Ms.Ray this comment is not about cooking –I have been trying to contact you about Isaboo –you see I love pits and I am sick and tried of the way the only that is reported about them is bad so I am in the process of putting together a book about pits and I wanted to see if there was any way you might help this– I wanted to see if I could use the picture and story from Modern Dog about you and Isaboo in my book? Or maybe you could even add a little something to it? I would greatly appreciate any help.
Bonnie
04.21.09 @ 11:56 am
Hey Racheal, I just bought a travel trailer and was wondering if you have written an rving or camping cookbook? This would be very handy since I’m single and would only be cooking for myself.
Your shows are great and you have the personality of a Saint.
Thanks.
Troy
04.21.09 @ 11:26 pm
I really enjoy the $40 a day show. Since I purchased some of Rachels pots and pans I have no money left to spend on food, so anytime I can get some tips on how to save it helps.
04.26.09 @ 4:06 pm
I don’t always follow the complete 30 minute meals. I like to take parts of your meals to use at different times. Like the salad from one and the burger from another. I’m not concerned with the time it takes because I know I work slow and just allow for that. It still comes together in under an hour if I prepare ahead of time. However, it’s a little confusing to flip around to find all the different recipes when they are all mixed up in each meal’s directions.
I was wondering if you would ever do a mix and match type cookbook? I think it would be a good idea if you could separate each recipe like a traditional cookbook with - salads/dressing, soup, sides, grilled, burgers,etc… and just make suggestions for what would go together.
Thanks for helping me be a better cook.
04.27.09 @ 10:40 am
Hi Rachel, I was wondering if you have an ideas on what to do with leftover chicken soup. I made too much and the family is getting sick of eating it. Is there any recipes out there that anyone could give me to, I hate to throw it away. Thanks!!
04.27.09 @ 6:27 pm
Rach-
I totally adore you! THANK you for being SO amazing!
I <3 your 30 Minute Meals and they make life soo yum-o!
You’re the BEST!!
04.28.09 @ 10:10 am
Hi
First of all we love your show. I would like to see some recipes that are heart healthy. The amount of salt and fats in your recipes are not too good for someone who just suffered a heart attack. You learn pretty quick to read labels after a heart attack.
Would like to see some good recipes with little or no salt and low in fats also anyone taking blood thinners have to watch the green vegetables they eat as well because it counteracts the blood thinning meds. Vitamin K is a clotting agent. Looking forward to some new recipes.
Julie
04.28.09 @ 10:24 am
Can the Bubble and Brown sets be used under the broiler?
04.28.09 @ 10:39 am
Hi Rach, I love your show and your magazine. If I ever get a chance to come to New York I would love to visit your show. I have actually become a better cook because of watching your shows. I am not scared to just throw things together without measuring. It will probably be quite awhile before we get to New York, because we don’t have lots of money to travel. I love that you are so down to earth and I feel like if I ever saw you I could actually walk up to you and have a conversation. Thanks and keep up the great work.
04.28.09 @ 8:30 pm
Hey ray I love ya girl best show i ever seen in my life I love to see your show i am a sixth grader and i love to cook the food u cook. my family loves it to i wish i can go to your show i cook every day dinner because my mom comes tired from work i love ya take care
04.29.09 @ 10:27 am
Rachael!! I just wanted you to know that I think you are awesome and I love watching your shows!! they have inspired me to come up with my own recipes and to keep it as healthy and simple as possible!! I made a quick healthy dinner last night that cost about $2.50 for the WHOLE MEAL!! and it fed my family of four perfectly!! now I am trying to figure out the challenge of feeding a family of FIVE since we just found out we are pregnant again!! (SURPRISE!!!)
so thank you for being an awesome fellow Rachael
04.29.09 @ 12:32 pm
Hi Rachael,
I just wanted to thank you. I made your Chicken Parm Pasta Toss last night and I was a bit skeptical because like most kids, mine don’t like onions, but this dish they ate like it was pizza. It was absolutely delicious. I am going to try a different version called Ranch Ramono pasta. I will let you know how it goes and maybe shoot you the recipe. Thanks again. Chris
04.29.09 @ 6:20 pm
Hi Rachael,
I must say that I have never responded to something like this, but I just had to let you know a somewhat amusing story. As you know, there are basically two types of people out there: those who absolutely adore you, and those who don’t. I must admit, I don’t really fit into either category (and that goes for pretty much everything anyway), but I do enjoy watching your various shows–does that mean that there are actually 3 kinds of people out there? Anyway, the other night I prepared your “Golden Bloom Chicken.” (Again, as other posters have mentioned, it took me a bit longer than advertised, but I know that with practice it will get a lot smoother and faster.) As I was saying… I prepared it for guests who RAVED about it. I did not disclose the source of my recipe except that I had seen it on TV. As one guest actually started to make fun of you within the compliments of my dish, I revealed that the source of the recipe was none other than, YOU!! Wow. What a fantastic surprise to see the look on the person’s face! Perhaps she will reconsider watching your show.
Thank you for a great dish and, ultimately, a great dinner conversation!!
Aimee
05.02.09 @ 10:13 pm
I am a military chef. If there is one thing that holds a crew together, it’s the cook. I have my wife send me your 30 minute meal recipes and then I up-grade them to feed a crew of 25. In my 20 some years in service I find your meals to be the best to follow and the crew is happy too (and a little over weight). Thank you…. and keep up the great recipes
05.03.09 @ 12:24 am
This girl is HOT !!!!!!! Just luv-ya.
05.04.09 @ 2:22 pm
I find that your recipes are very simple and easy to make, I love being in the Kitchen, so I wouldn’t say I’m a “newbie” I have all of your cookbooks, and have to say your Chicken Riggies are now second nature to me- definately done in 30—
Here’s something I would like to see– More Salads- particulary lettuce salads with different combinations. different vegatables, even fruit and meats along with make your own dressings that are healthy and taste good. I eat salad for lunch and get tired of the lettuce, tomato, cheese, carrots and ranch/italian dressing–
05.04.09 @ 7:06 pm
Dear Rachael, I always love watching your show. I saw the show where you were using alot of Herbes De Provence and you were saying when you went to Provence you brought back a large bag and used it in everything and you used the bag in about a month. Well I found it in the store and used it and I pretty much did the same thing I used it in my sauce, roasting chicken and anything else I could think of. Thanks for the tip. I am getting ready to try That’s Shallota Flavor Spaghetti. Can’t Wait. Shari from St. Petersburg, Fla.
05.05.09 @ 2:35 pm
hi rachael!
i love your show, i watch it on american network. I´m from guadalajara,mexico and i´ve noticed you´ve been cooking some mexican dishes these days.. i want to thank you about that because it is a way to support my country in this hard time we are having and make people remember we have some good stuff to share..
thank you
05.05.09 @ 2:56 pm
Hi Rachel I enjoy your show very much you are always
up beat and jovial your recipes are to die for. So easy and economical. On your show you use potholders connected into a dishtowels I have looked all over for them but unable to locate one. Would you please let me know where I can purchase it. Many thanks keep up the good work.
Cindy from Philadelphia, PA 3856 Spring Garden ST 19104
05.07.09 @ 9:13 am
hi rechael… i like u so much
u r funny.and smart. and surly butefull…
Im an arabian girl exactly from alferia
in 16 years old
i lovvvvvvvvvvvvvvvvvvvvvvvvvve u so much
please email me
with my respect
05.07.09 @ 2:45 pm
Hi Rachel girl. Often time people try to find fault in a thing by displaying disbelief I say. Do what I did. Those that feel it takes more than 30 min put your table in front of the TV and follow along, I did it, and it works. Rachel I have some recipes I want to share with you. Can you have a member of your staff e-mail me how to instructions. I Love Your Show. It is child friendly and educational. I sponsor Nebo hood kids in my area and cooking and life skills are two of our main topics. Your show is a big help and the kids enjoy pretending to be you Guy and other members of the food network family.
05.08.09 @ 2:02 am
Rach, HELP! On alot of your shows, you cook with “sliced” Charizo Sausage. Where do you get it? Here in San Antonio, TX, if you ask for Charizo Sausage, they give you this sausage that you peel the casing off, remove the amount you want to use in the pan, and it “melts” and you mix it with your eggs or whatever. I can not find the actual Charizo Sausage you slice. PLEASE HELP!
05.12.09 @ 9:28 am
hey rach, i’m lynn from bahrain and i’m 12 years old. Suprisingly i would love to learn any easy meal that dosn’t involve the oven, and that i can prepare in case i get hungry when i’m alone.
So here’s my question do you know any meals that fit my description ofcourse other than sandwiches
05.14.09 @ 1:05 pm
Hi, Rachael!
I think that the idea of ‘30 minute meals’ is a concept rather than a contest time limit to prepare food with a countdown clock running.
You are correct about practice in the kitchen. Some folks will take a little longer; some can chop faster. But, the fun idea is that you don’t have to slave over a hot stove to prepare a nice meal for yourself and loved ones.
Actually, Rachael’s on-air time for her show is about 22 minutes. The other 8 minutes are for commercials. So, use a stop watch and time the show sometimes. So some items have to be prepared ahead of time. The idea is to show you how to put together the meal so that is looks simple and easy to undertake.
When I make my annual Thanksgiving Feast I spend 4 hours the night before preparing my ‘Dad’s Super Salad.’ (My super salad usually costs about $30 to make but it is worth it!)
It takes that long to do the advance preparations so that on Turkey Day all I have to do is put the turkey into the oven and let him cook. Actually, the turkey is the simplest part of a Thanksgiving dinner!
All the extra side dishes are what takes up all the time and kitchen counter space!
Timing is everything. Make sure you learn how to time the cooking of the different foods so that they all come out at the same time - equally hot and enjoyable.
And, if you don’t want to cut your own veggie trays then go to the supermarket-megamart and get one already prepared in the deli-section. For about $15 you will have your crudities all ready to go for your guests to munch on.
Anyway, every home cook needs a ’sous-chef de cuisine.’ So, train your young ones to help out in the kitchen doing the preparations for you. Buy them a chef’s hat and chef’s apron and you will be surprised how they will take to the kitchen! My 12 year old grandson did his first Thanksgiving Dinner in 2008 helping his Grandpa with the meal.
OK. BE WELL, Rachael. You ROCK!
Larry Smith
Illinois
P.S. Rachael, see if the webmaster can add a spell checker and or edit feature before folks submit their comments. It would help the column interact better. Thanks.
05.14.09 @ 6:28 pm
hi rachel,
like i already sayd my name is carolina , i am from dominican republic and i love your show i see it everytime i can. i most say sorry because my english is not very good but, i think you can understand me.anyway all i want to say is that i love u and your show , god bless you .
ps:i love, love, love your budget meals, they work here too…lol
05.16.09 @ 1:09 am
Hi Rachael,
I was surfing the web looking for a good weight loss program and I found this website about this girl in Pleasanton, CA who took this Acai Pure and your pictures were on her website. Are you marketing this product? As I read even further where it said that pictures were taken from a public website, so my question is do you know anything about this product? http://www.rachelraygiveaway.com, I just realized the website they are using didn’t even spell your first name correctly.
05.16.09 @ 3:58 pm
I use to watch your show all the time and now Time Warner has done a way with Channel 7 out of West Virginia. It was on at 10:00 am. Now I have no idea what channel or what time to watch you???? Help??
05.19.09 @ 7:03 am
Hi, this is probably going to sound stupid but I have been wondering about the garbage bowl for quite awhile. Wouldn’t it just be simpler to bring the garbage can over to where you are cooking? This is what I do. I like the garbage bowl idea except that it gives you one more item to wash when you are done. If you just move the garbage can over you save the extra steps and no extra washing involved.
I love your show for the great recipes and your awesome personality.
05.19.09 @ 3:28 pm
I’d love to be able to cook dinner along with your show! You could add a whole new audience if you posted the next show’s recepie with list of ingrediats and utensils needed, so people can watch in the kitchen and cook along with you. This idea connects your show and you to the viewer and fellow cook? Whatcha think?
05.20.09 @ 10:48 pm
Hello,
I caught an episode of Rachel’s program and she was demonstrating a recipe with split chicken breasts, filled with asparagus and I thought I remembered carrotts, cooked (cannot remember if baked or stove top) and served with “wild” rice. I checked the web site and cannot find this particular recipe.
Can anyone help direct me to the correct recipe?
Thanks so much!
05.21.09 @ 10:28 am
I agree with Kyra! It would be great if I could be prepared with the next day’s ingredient to be able to cook with you! Definitely something to look into. I feel a lot of people would agree.
05.21.09 @ 11:37 am
dear rachael,
my aunt and i are really big fans of your show and we try to get as many of your recipes as we can so we can give our husbands something new to try instead of the same ole same ole. on may 8 2009 there was a recipe that we were unable to get it that had chichken pasta and something else that neither one of us was able to get. if theres anyway we might be able to get the name of it so we can try it out on our husbands we’d really appriciate it cause your reciepes are awesome and taste great. thanks so much!
05.21.09 @ 2:13 pm
hey Rach–I must say you were rockin’ that outfit on the 5/20 show. you owned it, that is a great look for you. I am my wife’s fashion consultant and she has no complaints…peace
05.25.09 @ 2:40 pm
Rach
I am very concerned about your voice. You still sound like you are struggling to speak! You always sound hoarse!
It is May, 2009, it makes me uncomfortable listening to you!!
sorry!
05.30.09 @ 9:24 am
hey do you have a 1,000 calorie weekly menu plans? if so can you please send it to me , if not can you please make sum , just getting tired of the same old menu meals we need to spice it up !!!
thanks
06.01.09 @ 4:32 am
Hey Rach
I`m from Sweden and i just love your show, you always have a smile on your face lovely to see.
I hope that sweden will send meny meny more shows..
Good luck and keep rocking…=)))
Hugs Lotta from Sweden
06.01.09 @ 10:08 am
Happy Birthday Rachael..It’s great to be 40. My best year’s were 40 to 50. I am 62 now and still lovin life. You are a beautifull lady and I love you’re show. Ya know when I see you and John together I tell my wife of 36 year’s, Pat(wife) they fit like you and I. Love ya girl .Keep us feelin good.
Happy Birthday
Jack
06.05.09 @ 1:30 am
I’m 29 yrs old sinlge mom, from the Phillipines & I just love Rachael Ray! I love watching your shows & I really adore you. I learned a lot of things when it comes to kitchen & cooking, of course. More power! Thank you..
06.15.09 @ 8:02 pm
Well if you notice Rachel sometimes in recent shows will say “in the time it takes for you to watch this show you will have learned how to make a delicious meal”. Her shows are 30 minutes so she is right. I just don’t see how she handles being restrained to only 30 minutes when there are so many recipes that require marinating and many more steps in order for them to be yummy. Rachel, you have more patients than I do making dinner in only 30 minutes week after week, year after year! Tu Comprenda?
06.23.09 @ 3:27 am
My 30 minutes take longer because I cook for 6 people. So if I am breading, frying, etc. it’s not just 4 pieces of whatever. I feed 5 men, 3 teenage sons, & one stocky husband. They eat cutlets,steaks, atleast 5 lbs. of potatos any way I cook them & much more. So I figure 30 minutes plus 4 times. About 2 hours pending on the meal. BBQ is the quickest way to go. Average meal 2 hours.
Liz
from Long Island
06.26.09 @ 3:04 pm
Hi - love the show. Would it be possible to reference the page/recipe number from your cookbook when you make it on the show? i have a number of your cookbooks, including BOB. Thank you!
06.30.09 @ 7:32 pm
Dear Rachel, You are my hero. I love your recipes they are so delicious. I am twelve and hope to be like you when I get older. ( But hopefully a little taller. Just kidding.) I just made your Neopolitian Baked Zitti that you made yesterday and everyone loved it. I was just wondering if I could have substituted the whole canned tomatoes for tomato paste. It would be great to here from you!
Your #1 Fan,
Cara
07.13.09 @ 10:03 pm
So fun to read all the nice letters from your many
fans! I join their ranks in complimenting you on
your show and the YOU that I enjoy !!
Adirondack Girl, Gail
07.14.09 @ 2:04 pm
Hey Rach, I make one of your meals everyday and I time it, I usually come in right at or under 30 minutes! When I don’t it is usually the chickens fault, or the 1 year old pulling at my leg! Without your 30 minute meals, dinner would not be on our table! Thank you!
07.16.09 @ 4:44 pm
Rach, I started watching your show thanks to my dad who gets alot of ideas from you…thanks so much. I dont care if it takes 30 minutes or a hour to make. I have a 2 month old baby so nothing is easy and I miss alot of the ingredients and that sucks because I really think I would like to try my cooking skills but I know I am no Rachel Ray….keep cooking so I can drool in front of my tv!!!!
07.17.09 @ 2:24 am
Hi Rach I love your show. Did you get hair extensions or does your hair grow really fast. It looks great
07.20.09 @ 12:40 pm
Love to watch and cook your recipies. I have noticed that in some of the new 2009 30 min meals shows Rach is not wearing her wedding rings, but she made mention to her husband’s roof garden. Just wondered why she’s not wearing her rings.
A loyal follower.
08.04.09 @ 12:36 pm
Hello Rachael -
I just want you to know how much of an inspiration you are to my son, now age 9! Even at age 4 he was watching you on the Food Network! It was amazing that he enjoyed your show more than cartoons! When little I would assist him in making your 30 minute meals but he wouldn’t yet eat them (so the rest of the family did). Now older, he enjoys both making them on his own and enjoys eating them! Obviously takes longer than 30 minutes for him but I treasure the time together shopping for the ingredients and being his assistant in the kitchen. He does everything the way you do even carrying everything to the counter in one trip. I think we have a future chef on our hands thanks to you!! Glad you’re doing better as we both adore you and your great recipes.
08.10.09 @ 11:56 am
so today i made your acho chicken tacos, but with my own twist, seeing as i didnt have half the ingredients. Instead of chicken i used steak, i added chile beans and sour cream instead of the guac, and instead of the ancho sauce i used some homemade salsa. not to toot my own horn but it was pretty(darn)good, and it took me like 10 minutes the longest part was assembly :} and since i am sixteen and just came home from practice this was a great quick recipe. it was faboulous thank you for the idea ;}
08.17.09 @ 6:04 pm
I was watching 30 min meals when you said that Windows keeps changing cannellini to cannelloni. One way to eliminate this problem is to open a document in MS Word and follow these directions, you can create a custom dictionary with any words that give you trouble.
Create or add a custom dictionary
Create a new custom dictionary
On the Tools menu, click Options, and then click the Spelling & Grammar tab.
Click Custom Dictionaries.
Click New.
In the File name box, type a name for the custom dictionary.
Click Save.
In the Dictionary list box, select the new custom dictionary.
Activate the custom dictionary.
How?
In the Custom Dictionaries dialog box, make sure the check box beside the dictionary’s name is selected.
On the Spelling & Grammar tab, clear the Suggest from main dictionary only check box.
Add an existing custom dictionary
The Custom Dictionaries dialog box lists the available custom dictionaries Word can use to check spelling. If the dictionary you want to use — for example, one you purchased from a third-party company — is installed on your computer but not listed in the Dictionary list box, you can add it.
If you need help installing a third-party dictionary, see the installation instructions for that dictionary.
On the Tools menu, click Options, and then click the Spelling & Grammar tab.
Click Custom Dictionaries.
If the custom dictionary you want isn’t in the Custom Dictionaries box, click Add.
Locate the folder containing the custom dictionary you want, and double-click the dictionary file.
If you want to make this dictionary the default dictionary, click the dictionary name, and then click Change Default.
Activate the custom dictionary.
How?
In the Custom Dictionaries dialog box, make sure the check box beside the dictionary’s name is selected.
On the Spelling & Grammar tab, clear the Suggest from main dictionary only check box.
Edit a custom dictionary
Add, delete, or edit words in a custom dictionary
On the Tools menu, click Options, and then click the Spelling & Grammar tab.
Click Custom Dictionaries.
Select the dictionary you want to edit. Make sure you do not clear its check box.
Click Modify.
Do one of the following:
To add a word, type it in the Word box, and then click Add.
To delete a word, select it in the Dictionary box, and then click Delete.
To edit a word, delete it, and then add it with the spelling you want.
Add words to a custom dictionary during a spelling check
On the Standard toolbar (toolbar: A bar with buttons and options that you use to carry out commands. To display a toolbar, press ALT and then SHIFT+F10.), click Spelling and Grammar .
In the Not in Dictionary box, make sure you see the word you want to add to a custom dictionary.
To select the custom dictionary you want to add words to, click Options, and then click Custom Dictionaries. Select the check box next to a dictionary in the Dictionary list box, and then click OK twice.
Note If you don’t see your custom dictionary in the list, you need to select the check box next to the dictionary to activate it.
Click Add to Dictionary.
MS Word will share these words with other programs as well.
Carol
01.04.10 @ 1:06 am
Hi Rachael,
I am a senior in high school, and I have literally been watching your show since 8th grade. I come back from school and look forward to watching my pre-recorded 30 minute meals! I have tried so many of your recipes, and I have to tell you that even my finicky dad and brother who are so incredibly difficult to cook for, love your food!! Thank you for your show!!
01.22.10 @ 2:44 pm
love the 30 min. meals and yes you can have it done with in time i have made over 500 of the dishes i’m a home cook and out of 500 only 1 took 10 min longer might have been the vino practice its worth it
04.08.10 @ 2:23 pm
I have been cookin for twenyty years and i love it every second of it it gives me time to unwind and thank. now im a mom of two and most resently a wife. if it were not for your awesome thirty min meals sometimes on busy days my family would be hungry for a while. so thankyou for everything.
07.14.10 @ 1:44 pm
Rachael,
I am 16 years old about to be a Junior in high school, and I wanted to tell you that I have been watching 30 Minute Meals now for a few years. I have always loved to cook, but watching your show has inspired me to become a chef. I am going to go to culinary school after high school. I don’t come from the most wealthy family, and I have been trying to save up to buy your cook wear. You have really opened my eyes to another side of cooking. Thank you so much for being you. You are amazing, and I will always watch your show for even more inspiration that you have already givin me.
-Sydnie. S
09.21.10 @ 12:38 pm
Hi Rachael,
I have enjoyed cooking since I was 13 years of age when my mother worked and I had supper fixed for her when they got home.
I live in a log house that my husband Tom and built from the land. He is 72 and I will be 64 in October. I love cooking for people and entertaining. I like to create my on dishes both food and desserts. Even the kids at our church will ask when they can come back to eat at my house.
I like the way you make things simple, cooking is not a hard thing that is if you enjoy it. One of the most fulfilling things that I know, is to see the smile of hear a kind word on something that I have prepaired.
My husband raises a garden every year and this year I put up 275 jars of can goods. I enjoy doing it and this way I know what is in our food that we eat.
I tell people that if I had a way to grind my on meal and flour and had a milk cow that I would never leave the mountain except to go to church. I get a big laugh out of that.
I want to take this time to say I think you are a beautful lady both inside and out. I enjoy your show and your products, don’t have many yet but on a fixed disabilaty income it will take me a while, but I will get them.
Keep smilling and may our Lord Jesus Christ richly bless you and yours.
10.30.10 @ 2:42 pm
Rachael,
Knowing you have a special place in your heart for independent bands - and lawyers who are part of a band - I thought you would appreciate this story….Dinners from your 30 Minute Meals recipe books became a twice a week tradition as I fed the members of my sons’ Erick and Evan Bornmann’s band Augustine. After moving the band from Pittsburg to Arizona - we had the privelege of providing their practice space as our oldest son lived at home while studying for his bar exam. I started feeding them (love to experiment with new recipes) from your 30 minute meals and it became tradition to hear the question - “is Rachel cooking tonight”? as they arrived to set up for practice. Your recipes helped create some great memories as Augustine moved from the smallest billing at the seediest of bars to their most recent 2010 CD release billine at Martini Ranch in Scottsdale. Thought you might like to know that your artistry as a chef fueled the artistry of some very talented young men!! Thanks Rachel -
02.01.11 @ 1:18 am
Dearest Rachael Ray,
I bet you get this all the time, but I had to say it: I hated to cook, in fact when I did have to cook (we shared the task with my husband) I didn’t even want to eat what I made! Then one day I was pregnant and hungry and I saw your show and you made orange chicken and I tried to replicated and it was really good! Since that day, I watch your show everyday and go to your website to check for recipes and (of course) I bough your new book (which is incredible, by the way) Thanks to your delicious recipes, I am actually really good in the kitchen! and I actually enjoy it now, its no longer a chore… So thank you. Thank you for your amazing recipes who let even the suckiest cooks feel like amazing chefs! and I am sure my husband thanks you too.
Its true that that some of the recipes take me longer than 30 minutes, but its soooo worth it!!!
02.23.11 @ 4:57 pm
Rach, I’ve learned more watching you cook than any of the snooty types who razz you. And you need to quit saying that ANYONE can do what you do–they CAN’T!
Anyone CAN cook like you do, once we’re shown HOW. But to 1-simplify things down to their essence takes YEARS of practice and know-how and more importantly, 2-to teach ANY subject and take the intimidation factor out of it–that takes a GIFT, and there are very few people who have it!
You can have all the culinary chops in the world, but if people feel you overcomplicate things, they’ll be intimidated and never try to cook a thing!
By making cooking approachable, you have given us the greatest gift you could give. Honey, haters know that, and they are all just green with envy! HAHA! Rach has it and they don’t! Neener neener!
05.01.11 @ 4:44 pm
Racheal, We love watching your show but since you put the orange in your kitchen it is very hard on the eyes. Good Luck in all you do. PS. We’ll miss ya!!!
06.15.11 @ 10:27 am
I HAVE A RECEIPE THAT CALLS FOR FRUITY OLIVE OIL. IS THAT REALLY FRUIT INFUSED OR IS IT JUST REGULAR EVOO?
12.03.11 @ 11:16 am
I used to live on Ramen and Mac&Cheese. I had no confidence in my cooking abilities whatsoever. Then I had kids and I felt morally obligated to learn how
Your Thai Chicken Pizza was my first attempt. And yes, it took me longer than 30 minutes the first few times I made it, but after awhile, I was whippin’ it out like a pro.
Now I’m a stay-at-home mom in NE Texas (If you are familiar with the area, I’m sure I have your sympathies). I went from teaching 10 hour days with KIPP in San Antonio to being home with my 4 year old ALL DAY in the woods. I needed a purpose. Cooking has become my newest passion and I have 30 Minute Meals to thank.
I now look at several recipes from different chefs and sites and pick and choose my favorite parts. I’ve come up with some yummy creations, that even my kiddos will eat. I’ve most recently set up my own Blog and posted a couple of my latest recipes…Bok Choy Soup, Tortilla Soup, and Healthy-er Rice Krispie Treats.
Thanks so much for your inspiration and confidence-boost.