Casseroles, Pasta, Rice.. A-C
Scroll down! The recipes follow the last listing! Scroll down!
Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, cover and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
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Pasta Cooking Instructions Using Slow Cook High*, By: Jessica Cavanaugh, February 23, 2015
1- 1 lb box of pasta
4 cups water
Directions:
Pasta turned out amazing finally!
Add 4 cups of water and the pasta to your Ninja. Place the lid. Turn to Slow Cook High for an hour. Stir frequently to avoid sticking. Water will evaporate. Test for doneness.
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Fresh Pasta Cooking Suggestion from Ninja
Hi Aurelia, sorry it took me so long to respond. If you are going to home make beautiful pasta, you have to cook it conventionally. I would, however, cook it like Mario Batali, in the 3:1. Cook pasta until underdone, then throw in the 3:1, where you have your sauce, with a little pasta liquid. The pasta soaked up flavor as it gets perfectly al dente/tender! We do this at home with squid ink pasta and little necks. But just as delicious al olio parsley pecorino. Favorite pasta recipe of the decade: bow ties with pistachio lime mint garlic and pecorino pesto tossed with halved grape tomatoes.
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Has anyone doubled the spaghetti recipe in the Ninja?
Getting company this weekend and 1 lb will not be enough.
Tamara Sedgwick Yes, - I had all my kids here recently and did a double batch. A LOT of stirring, and I can't emphasize that enough! Both son in laws are hooked! Do Not Double the Time!
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You Will Find:
1 Pot Cheesy Chicken & Broccoli - Green Bean Pasta*, By: Allana Alla Robinson, March 14, 2016
3 Ingredient Meal Jimmy’s Chuck Wagon Grub!*, By: James Alan Smallwood, November 7, 2014
5 Bags and A Jar of Ravioli, By: Kathleen Valentine
12 lb Pasta*, By: Jim Tremaine, March 23, 2015
30 Minute Rigatoni -The Best Ninja Hamburger Hot Dish Yet!*, By: Dawn Marie Schneider-Malecek
(The) Adaptable Fiesta Chicken Dinner #1, By: Linda LeClair, May 8, 2015
(The) Adaptable Fiesta Chicken Dinner #2, By: Deborah Holloway Adams, May 8, 2015
(The) Adaptable Fiesta Chicken Dinner #3, By: Joanna Tuttle Hatten, May 8, 2015
Alfredo Three Cheese Bow Tie Chicken*, By: Myra Paris Wright, July 28, 2015
Allana’s Throw Together*, By: Allana Alla Sverbil, March 20, 2015
Alton Brown's Stove Top Mac & Cheese - Ninja Style!*, By: Laurie Carfagno, May 24, 2015
Arroz Con Pollo*, By: Bonnie Smith, March 16, 2018
Arroz Con Pollo*, By: Joseph Girouard, June 16, 2015
Aunt Jill's Cheese Grits, By: Susan Thomas Jackson
Bacon Gnocchi Alfredo*, By: Diane DeBros Donahue, October 14, 2014
Baked Gnocchi*, By: Kathleen Valentine
Baked Pasta*, By: Trish K. Downs, September 12, 2014, - Taste of Home’s Crock Pot Pizza
Baked Penne Pasta Casserole*, By: Denise Bertrand Kiser, February 14, 2016
Baked Rigatoni*, By: Joyce Barbarotta Peters, May 4, 2016
Baked Ziti*, By: Amanda David Hock, April 17, 2015
Baked Ziti Casserole, By: Kathy Olson, July 27, 2015
Basil Parmesan Chicken, Broccoli & Rice Bake*, By: Tina Nordhavn-Allman
Basil-Tomato Pasta*, By: Mary Nell Aguinaga, June 4, 2016
BBQ Chicken Pasta*, By: Paula De Lira, February 13, 2015
Bean Burritos*, By: Cynthia Dobbs, August 14, 2015
Bear Creek Pasta*, By: Dawn Marie Schneider-Malecek
Beef & Cheese- Better Than Hamburger Helper, By: Beth Rowand Knight, July 26, 2017
Beef Chow Mein Hot Dish*, Dawn Marie Schneider-Malecek
Beef, Macaroni and Tomato Casserole*, By: Amy Jordan
Beef Nacho Casserole*, By: Jen Moreno Dubbel, July, 26, 2017
Beef Ragu with Pappardelle*, By: Diane Steidel Perez, February 14, 2017
Beef Ravioli with Pumpkin Chipotle Sauce & Cheese, By: Pamela Schwaner, February 24, 2019
Beef Tomato Chow Mein*, By: LeAnn Gonsalves Nieves, April 14, 2015
Beefy Noodle Bake*, By: Brittany Lyons, April 28, 2015
Bertolli Italian Sausage & Rigatoni, Classic Meal for 2*, By: Aurelia Dougan McCollom
Big Dish – (Beef & Vegetables), By: Bonnie Martin, July 20, 2016
Birdseye Garlic Chicken with Pasta*, By: Aurelia Dougan McCollom, May 22, 2014
Bobby's Favorite Goulash (American Goulash) - Paula Deen, By: Toni Ferroni McBroom, August 9, 2015
Bow Tie Casserole*, By: Heidi Diener - Photo By: Vikki Gilbert- Blake, July 13, 2015
Bow Tie Pasta & Breaded Chicken Tenders*, Cross Posted to Poultry
Bow Tie Pasta Casserole*, By: Shannon Moody Schoonover, March 14, 2015
Broccoli Casserole, By: Amanda N Tiffany Pierce, December 27, 2014
Broccoli, Chicken, Cheese, & Rice Casserole*, By: Marcy Mullen, October 30, 2014
Broccoli Turkey Casserole, By: Cathy Millisor McBride - Taste of Home
Brown Butter Balsamic Ravioli*, By: Cynthia Dobbs, September 7, 2015
Brown Rice Pasta Shells w/Meat Sauce, By: Peggy Sanders
Bubble & Squeak, By: Kathleen Sanden, January 1, 2015
Buffalo Chicken & Potato Casserole*, By: Julie Stiles Simpson, October 22, 2015
Buffalo Chicken Alfredo Skillet Lasagna*, By: Sarita LePine, March 20, 2015
Buffalo Chicken Blue Cheese Lasagna, By: John Fleming, August 20, 2014
Buffalo Chicken Lasagna, By: Stephanie Chaffee
Buitoni Refrigerator Ravioli*, By: Amanda Thomson Dukauskas, April 16, 2016
Burrito Bake*, By: Kelli Austin, October 4, 2015
Butter Chicken Curry & Rice, By: Kaye Welch, October 22, 2016 - Cross posted in Poultry
Butternut Squash Risotto with Bacon and Sage – Ninja Kitchen
1 Pot Cheesy Chicken & Broccoli - Green Bean Pasta*, By: Allana Alla Robinson, March 14, 2016
I found this recipe on Tasty and just had to Ninjafy it since it is a great 1 pot meal! I made some seasoning adjustments to meet our taste bud requirements.
Ingredients:
Olive oil
Several handfuls of fresh green beans - totaling about 20-25
3 chicken breasts - diced
Salt - to taste
Ground black pepper - to taste
1 large white onion - diced
5 garlic cloves - minced (can use less if you wish)
2 cups low sodium chicken broth
3 cups water
16 oz of small pasta shells
1 head of broccoli
1 cup low fat milk
2 cups shredded cheddar cheese
Prep:
Cut chicken as stated above then season in salt & ground black pepper - set to side.
Dice onion - set to side
Mince garlic - add to onions
Recipe:
1) Cover base of the main pot of the Ninja in olive oil & add in chicken. Turn to Stove Top High. Cook chicken on one side. Do not cover the pot with the lid.
2) Once cooked on one side, turn chicken. Add the onions and garlic as the second side browns. Do not cover the pot with the lid.
3) Once the chicken is cooked, add chicken broth, water, and pasta to the pot.
Stir all of the ingredients. Cover the pot with the lid, and cook for 10-15 minutes or until pasta is ready. Stir occasionally.
4) Uncover and add the broccoli and green beans. Stir occasionally until the rest of the liquid evaporates; roughly 5 minutes.
5) Add milk and cheddar cheese. Stir until the cheese melts. Cook for an additional 10 minutes.
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3 Ingredient Meal Jimmy’s Chuck Wagon Grub!*, By: James Alan Smallwood, November 7, 2014
12-16 oz of sausage, (your choice of flavor)
2– 15 oz cans pinto beans
16 oz bottle barbeque sauce, (your favorite)
Directions:
Slice sausage and brown in your Ninja on Stove Top High.
Drain the pinto beans. (We even go as far as filling the can with water and draining again). Add the beans to the sausage. Add your favorite bbq sauce.
Set Stove Top to Medium and cook until beans are hot, about 20 minutes and then set to Buffet mode.
Boom you’re done!
My boys scoop it up and eat it on Fritos and top it with shredded cheese!
Side note: By the time I posted this the grub was gone!
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5 Bags and A Jar Ravioli, By: Kathleen Valentine
I didn't take a picture but I made a really delicious dinner last night. I call it:
Pour 1/3 jar Marinara Sauce in the Ninja
Layer:
1- 8 oz. bag frozen peppers--red, green and yellow
1- 4 oz. bag frozen chopped onions
1 bag frozen cheese ravioli
1 bag frozen meatballs
Pour the rest of the sauce on. (I added about ½ cup of water to the marinara jar to get the rest of the sauce.)
Add 1 (8 oz.) bag shredded mozzarella cheese
Turn to Oven and bake for 35 minutes at 300°.
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12 lb Pasta*, By: Jim Tremaine, March 23, 2015
My famous 12 lb pasta made in my 4-in-1.
2 lb pasta
3 lb sauce
2 lb hamburger
2 lb Italian sausage
1 lb mozzarella cheese
1 lb Italian cheese
1 lb Colby jack cheese
2 lb rigatoni noodles
8 cups of water
Directions:
Turn to Stove Top High and brown the Italian sausage and hamburger. Remove and drain any grease. Turn your Ninja to 300° and add the rigatoni noodles, water and sauce. Return the meat to the Ninja in the sauce. Stir occasionally so noodles do not stick. Cook for about 30 minutes. Cook to al dente. Add 1 lb of the cheese and stir. Add the 2nd pound of cheese and stir. Then finally add the 3rd pound on top and set it to Buffet/Warm. That’s it!
The following is half of the recipe:
4 cups water
1 lb rigatoni
1.5 lbs of cheese
1.5 lbs of sauce
1 lb hamburger
1 lb Italian sausage
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30 Minute Rigatoni -The Best Ninja Hamburger Hotdish Yet!*, By: Dawn Marie Schneider-Malecek
Ingredients:
Ground beef
1- 1 lb box rigatoni noodles
2 (10 ¾ oz) cans tomato soup,
1- 8 oz can tomato sauce, (she used a 10 oz jar that had been canned)
3½ cups water
Directions:
Stove Top High to brown hamburger. Add rigatoni noodles, tomato soup, tomato sauce, and water. Turn to Oven setting 350° for 35 minutes.
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(The) Adaptable Fiesta Chicken Dinner #1, By: Linda LeClair, May 8, 2015
Ingredients:
4 chicken breast
1 packet low sodium taco seasoning
1 can pinto beans, rinsed
1 can Ro-Tel
1 can corn, drained
1- 8 oz. block cream cheese, cut up
tortilla chips, Mexi-cheese, taco sauce and sour cream – optional for garnish
Directions:
Add all to the Ninja placing the cream cheese on top. Turn to Slow Cook High for 3½ hours. Stir occasionally. Serve over tortilla chips with some Mexi-cheese, taco sauce and sour cream. It was very good. Next time will try with ground beef.
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(The) Adaptable Fiesta Chicken Dinner #2, By: Deborah Holloway Adams, May 8, 2015
Ingredients:
6 chicken breasts, a packet dry spicy ranch dressing mix
1 can of Ro-Tel tomatoes
1 can of black beans, (partially drained)
8 oz frozen corn
8 oz. cream cheese, cut in pieces
Directions:
Turn your Ninja to Slow Cook High for about 3 hours. Stir occasionally. The chicken breasts were small so I used 6.
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(The) Adaptable Fiesta Chicken Dinner #3, By: Joanna Tuttle Hatten, May 8, 2015
Ingredients:
4 chicken breast
1 packet Fiesta Ranch mix, (by the salad dressing)
1 can black beans
1 can Ro-Tel
1 can corn, not drained
1 block cream cheese
Directions:
Add all to the Ninja placing the cream cheese on top. Turn to Slow Cook High for 3½-4 hours, or Slow Cook Low 5 hours. Stir occasionally.
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Alfredo Three Cheese Bow Tie Chicken*, By: Myra Paris Wright, July 28, 2015
Ingredients:
2- 14 oz jars Prego 3 Artisan Alfredo sauce
4 boneless skinless chicken breast, cut in cubes
½ cup green peas
½ cup yellow corn
½ Tbs. of real bacon bits
4 cups chicken broth
1 lb. bow tie pasta
Directions:
Turn your Ninja to Stove Top High and brown your chicken cubes. Add remaining ingredients to chicken. Turn to the Oven setting of 300° for 30 minutes, or until pasta is tender.
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Allana’s Throw Together*, By: Allana Alla Sverbil, March 20, 2015
Threw together what we had laying around and this is the outcome.
Not too shabby!
Ingredients:
2-10 oz cans cream of broccoli
2 cups water
2-3 chicken breasts cut in cubes
Olive oil
Ground pepper
Garlic powder
2 green bell peppers, sliced
Handful or two baby carrots
A few handfuls of fresh broccoli
1 large white onion or 2 medium white onions, diced
Prep:
1) Create a mixture of olive oil, garlic powder, and black ground pepper and cover the cubed chicken in it.
2) Cut green bell peppers vertically
3) Dice onion(s)
4) Toss peppers, carrots, onions, and broccoli in garlic powder and ground black pepper.
Directions:
1) Set Ninja to oven 425° and put 2 cans of cream of broccoli and 2 cups water and mix.
2) Add chicken into mixture (mostly submerged)
3) Add vegetables
Cook 1-1.25 hours.
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Alton Brown's Stove Top Mac & Cheese - Ninja Style!*, By: Laurie Carfagno, May 24, 2015
SO YUMMY!!!
Note: This recipe starts out on Oven Setting and then switches to Stove Top.
Ingredients:
8 oz. elbow macaroni, (I used Spelt Penne)
4 Tbs. butter
2 eggs
6 oz. evaporated milk
1/8 tsp. ground cayenne pepper, (omitted this, none in the house)
1 tsp. kosher salt
fresh ground black pepper, (a couple of shakes)
¼ tsp. stone ground mustard
10 oz. shredded sharp cheddar cheese (I only had medium in the house, so that’s what I used)
Directions:
Put 2 cups of water in the main pot, add the box of macaroni. Place the lid and turn to the Oven setting of 250°F. Set the time for 10 minutes. Uncover and mix. Water should be evaporated. Add the butter and stir until butter has melted.
Meanwhile, in a separate small bowl, whisk together the eggs, evaporated milk, cayenne, 1 tsp. salt, pepper and mustard. Once the butter has melted, stir the milk mixture into the noodles until incorporated. Add in the cheese and stir using Stove Top Low until cheese has melted, approximately 5 minutes. Serve immediately.
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Arroz Con Pollo*, By: Bonnie Smith, March 16, 2018
Ingredients:
3 large breasts chicken, cut into chunks
1 Tbs. vegetable oil – or oil of choice
1 green pepper, diced
2 tomatoes, diced & seeded
1 onion, diced
green olives, sliced
capers
3 cups chicken broth
1½ cups rice
Garlic – to taste
Cumin – to taste
Pepper – to taste
Directions:
Turn the Ninja to Stove Top High. Add the oil. Sauté the chicken. It does not need to be cooked completely through. Remove from pan. Add the green pepper, tomatoes, onion and garlic. Cook until tender. Stir in broth. Bring to a boil and add rice. Bring to boil again and then turn to Stove Top Low. Cover and cook until the rice is almost done. About 15 minutes. Stir in chicken, green olives and capers and continue cooking. If needed, you may need to add more broth. When rice is tender add cumin and pepper.
(This was originally a microwave dish that I just kind of took the ingredients and did in the Ninja. I also didn’t add the green olives or capers, as I’m not fond of them, lol.
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Arroz Con Pollo*, By: Joseph Girouard, June 16, 2015
Tonight's dinner is one I am considering a keeper. Delicious! I got the recipe from GOYA Yellow Rice box and adapted here to the Ninja:
Arroz con Pollo (Recipe adapted to Ninja, taken from GOYA)
1 lb. Boneless, skinless chicken breast (or chicken tenders), cut into 1” pieces
½ tsp. GOYA Adobe All-Purpose Seasoning with Pepper
2 Tbs. olive oil
1 medium onion, chopped
1 medium green pepper, chopped
coarse salt
2 tsp. minced garlic
1 box (8 oz) GOYA Yellow Rice
Water as listed on the box of rice
1 jar (4 oz) sliced pimientos, drained
¼ cup Frozen Peas, thawed
Optional: 8 GOYA Manzanilla olives stuffed with minced pimientos, sliced (or any olives you prefer)
1. Season chicken with Adobe seasoning
2. Heat 1 Tbs. oil in Ninja pot, Stove Top High setting. Add chicken to pan; lightly brown on all sides (about 5-8 minutes). Transfer Chicken to plate.
3. Heat 1 Tbs. oil in Ninja pot, Stove Top High setting. Add onions and peppers. Sprinkle a few pinches of coarse salt over mixture. Sauté until vegetables are soft, (about 5-10 minutes).
4. Add garlic; sauté additional 30-60 seconds till fragrant.
5. Add water; bring to a boil.
6. Add back chicken, add rice, and return mixture to a boil.
7. Cover and simmer for 25 minutes (I used Ninja Slow Cook Low setting, then Stove Top Low setting for last 6 minutes – whatever constitutes simmer is appropriate) – cooking till water is absorbed, rice is tender, and chicken is cooked through.
8. Stir in pimientos and peas (and olives - optional)
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Aunt Jill's Cheese Grits, By: Susan Thomas Jackson
Ingredients:
2 cups water
1¼ cups milk
1 teaspoon salt
1 cup quick cooking grits
½ cup plus 1 tablespoon butter
1/3 cup diced green onions
4 ounces processed cheddar cheese, cubed (suggested: Velveeta)
¼ teaspoon garlic powder
2½ cups shredded cheddar cheese
1 (10-ounce) can diced tomatoes and green chilies with liquid (suggested: Ro-Tel)
Directions:
Sauté green onions in 1 tablespoon butter for a minute or so. Add remaining ingredients, reserving ½ cup cheddar. Cook at 350° for 25 minutes, stirring occasionally. Sprinkle reserved cheddar on top, close lid for a few minutes until the cheese melts.
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Bacon Gnocchi Alfredo*, By: Diane DeBros Donahue, October 14, 2014
Ingredients:
pancetta and prosciutto, or bacon
2½ cups of broth, (or water)
1 package of dry gnocchi
1 bottle of Alfredo sauce
Parmesan cheese, shredded
pepper to taste
Directions:
Cook bacon (or pancetta/prosciutto, etc.) on Stove Top Low.
Put meat to the side on a plate. Drain grease if desired.
Add broth (or water) on Stove Top Low setting.
Add dry gnocchi, let cook with lid on for 15-20 minutes stirring occasionally. (Add more liquid if necessary, you want to keep them moist). Gnocchi should be tender.
Add Alfredo sauce; I also added a handful of shredded Parmesan cheese and a bit of pepper to taste.
Stir and put lid back on for 5-8 minutes.
Add in bacon or meat, stir.
Serve and enjoy!
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Baked Gnocchi, By: Kathleen Valentine
This is the best thing I've made so far: Baked Gnocchi
With the Ninja on Stove Top High I browned:
1½ lb. bulk Italian Sausage
2 medium onions cut up
When the sausage is done add:
1- 15 oz. can drained mushrooms
1 lb. frozen gnocchi , straight out of the bag
1- 28 oz. marinara sauce
1½ cup shredded mozzarella
Switch to oven 300° for 35 min.
The gnocchi is cooked through but is not mushy and the sausage and cheese just starting to get crunchy on the bottom and sides
****
Baked Pasta*, By: Trish K. Downs, September 12, 2014, - Taste of Home’s Crock Pot Pizza
Ingredients:
1 lb of ground beef or sausage browned & drained of fat (we love it w/Jimmy Dean's maple sausage)
Sliced pepperoni
4 cups of shredded mozzarella cheese or any blend you like
1- 12-16oz bag of egg noodles cooked & drained as package directs
24 oz of your favorite tomato sauce
Italian seasonings
Directions:
Spoon 1/3 of the sauce on the bottom of your Ninja, top with noodles (I always stir up this 1st layer of noodles & sauce).
Top with 1/3 of the browned meat (I just mix this in with the sauce…it saves time)
Top with 1/3 of the cheese & sliced pepperoni & sprinkle on a dash of the seasoning
Repeat layers 2 more times ~ set to Slow Cook High for 45 minutes.
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Baked Penne Pasta Casserole*, By: Denise Bertrand Kiser, February 14, 2016
Ingredients:
½ pound extra-lean ground beef
½ cup chopped onions (I used frozen chopped onion)
1 jar (24 oz.) spaghetti sauce
1 tub (10 oz.) Philadelphia Cream Cheese
2 Tbs. milk
1 Tbs. Italian Seasoning
1 cup Kraft Shredded Mozzarella (I used slices that I had)
3 cups cooked penne pasta (cook before starting sauce)
Directions:
Brown meat with onion using the Stove Top High setting.
Stir in spaghetti sauce, cream cheese, milk and dry seasoning and ¾’s of the mozzarella.
Cook on Stove Top Low setting and stir 2 to 3 minutes or until mozzarella is melted.
Add pasta; mix lightly. Add the remaining mozzarella to the top.
Turn to the Oven setting of 325°F and bake for 15 minutes. Place the lid.
**Added comment by: Sharon Stith Cowan - I have this cooking in my Ninja right now. Only thing I did differently was to throw in a couple of handfuls of spinach to the sauce. I let it cook a bit longer so the spinach would wilt, and then added the pasta. Smells wonderful and my stomach is growling!
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Baked Rigatoni*, By: Joyce Barbarotta Peters, May 4, 2016
Ingredients:
1½ pounds ground beef
24 ounces spaghetti sauce; - Ragu with meat or your favorite
1 tsp salt
1 pound rotini - cook until al dente as directed, drain
½ tsp pepper
6 ounces crumbled feta seasoned with garlic and herbs -Athenos brand or your favorite
1 tsp Italian seasoning
2 cups shredded mozzarella
1½ tsp minced garlic
Directions:
Turn the Ninja to Stove Top High. Brown the beef. Drain any excess grease. Add salt, pepper, Italian seasoning and garlic. Stir to incorporate flavors for a couple of minutes. Add the spaghetti sauce. Add about 1 inch water of water to the pasta jar, shake to clean the jar. Pour into the Ninja and stir. Add pasta and stir. Add the feta, stir. Spread mozzarella over the top of pasta mixture. Cover and set Ninja to Oven setting at 300°F, and bake for 25 minutes.
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Baked Ziti*, By: Amanda David Hock, April 17, 2015
Ingredients:
16 oz box of ziti noodles
24 oz. jar spaghetti sauce
1 lb hamburger
4 cups water
shredded mozzarella
Directions:
Turn your Ninja to Stove Top High and brown hamburger. Drain grease. Add in water, sauce and noodles. Cover and cook on Oven setting of 300°F for 25 minutes, stirring frequently. Once done stir in some shredded mozzarella and then top with mozzarella.
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Baked Ziti Casserole, By: Kathy Olson, July 27, 2015
Ingredients:
2 tablespoons olive oil
1 pound hot or sweet Italian sausage, casings removed
1 onion, chopped
3 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
8 ounces ziti, (2½ cups)
1 (28-oz) can crushed tomatoes
1 (15-oz) can tomato sauce
8 ounces whole milk ricotta cheese
4 ounces mozzarella cheese, shredded
2 tablespoons thinly sliced fresh basil
Directions:
Turn your Ninja to Stove Top High. Add oil. Cook sausage, breaking up the pieces, until well browned, 6 to 8 minutes. Add onion and cook until lightly browned, about 5 minutes. Stir in garlic, oregano, salt, and pepper and cook until fragrant, about 1 minute.
Reduce heat to Stove Top Medium/Low. Add ziti and cook, stirring constantly, until edges of pasta become translucent. Stir in crushed tomatoes and tomato sauce, scraping up any browned bits. Turn your Ninja to Slow Cook Low. Cover and cook until pasta is tender, about 2-3 hours.
Dollop ricotta over ziti and sprinkle with mozzarella. Cover and let sit for 20 minutes to let cheeses melt. Garnish with basil and serve.
Serves 6
****
Basil Parmesan Chicken, Broccoli & Rice Bake*, By: Tina Nordhavn-Allman
Basil Parmesan Chicken, Broccoli & Rice Bake - my creation based off of a Campbell's Soup Recipe
Ingredients:
2 large chicken breasts cut in half for 4 servings
Steak seasoning
14 oz bag frozen broccoli
1 1/3 cups rice
1 can Progresso Recipe Starter Basil Parmesan
1½ cans of water (use the Progresso can)
½ cup shredded cheese of choice to sprinkle on top
Put rice in the pot and stir in the Progresso starter and 2 cans of water
Add the frozen broccoli and stir
Season chicken breasts with steak seasoning and add to the pot
Put Ninja on Oven 350° and cook for about 35-40 minutes
Turn the Ninja off, add the cheese to the top, and return the lid until ready to eat.
** It was yummy! I've also made it using cream of chicken soup, but I had the Progresso on hand and it was really good!!!
****
Basil-Tomato Pasta*, By: Mary Nell Aguinaga, June 4, 2016
Ingredients:
12 oz linguine pasta
1- 15 oz can diced tomatoes
1 large sweet onion, julienned
4 cloves garlic, thinly sliced
½ teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large strips fresh basil chopped
4 cups vegetable broth, plus ½ cup water
2 tablespoons olive oil
salt and pepper – to taste
Parmesan cheese, for garnish
Directions:
In the Ninja pot, place pasta, tomatoes, onion, garlic, and basil. Pour in broth and water. Sprinkle the pepper flakes and oregano on top. Drizzle with olive oil.
Turn to the Oven setting of 300°F, for 30 minutes. Stir every 5 minutes. A spaghetti serving spoon does well, lifting and stirring gently.
Season to taste with salt and pepper. Garnish with Parmesan cheese. Good with some cooked shrimp, garlic bread.
****
BBQ Chicken Pasta*, By: Paula De Lira, February 13, 2015Prep Time 10 minutes - Cook Time 25 minutes - Total Time 35 minutes
Yield 6 servings
A super easy one pot cheesy pasta dish loaded with tangy BBQ sauce and crisp bacon - even the pasta gets cooked right in the pot!
Ingredients:
4 slices bacon, diced
1 boneless, skinless chicken breast, cut into 1-inch chunks
2 cloves garlic, minced
1 onion, diced
2 cups chicken broth
1 (14.5-ounce) can diced tomatoes
½ cup milk
¼ teaspoon crushed red pepper flakes, or more, to taste
3 cups rotini pasta
Kosher salt and freshly ground black pepper, to taste
¼ cup barbecue sauce, or more, to taste
1 cup shredded cheddar cheese
Directions:
I cooked the bacon on Stove Top High until crispy, about 6-8 minutes; drain excess fat, reserving 1 tablespoon. Stir in chicken and cook until golden, about 2-3 minutes. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in chicken broth, tomatoes, milk, red pepper flakes, pasta, salt and pepper, to taste. Bring to a boil. Turn down to Stove Top Medium and simmer until pasta is cooked through cooked about 13-16 minutes. Stir in barbecue sauce and cheese until heated through, about 1-2 minutes.
Serve immediately.
****
Bean Burritos*, By: Cynthia Dobbs, August 14, 2015
Ingredients:
3 small onions, chopped
2 Tbs. butter
2 small cans of chopped green chilies
2- 14.5 oz cans of refried beans
1½ cups grated cheese
Flour tortillas
Directions:
Cook the onions in a little butter on Stove Top High until caramelized.
Pour in the chilies.
Add the beans. Stir gently to heat up beans. Add the cheese. Stir to mix. Take a warmed tortilla and add some of the mixture. Roll to seal. Enjoy.
**Added comment By: Aurelia Dougan McCollom – If you have 2 Ninja’s and if you wish, turn your Ninja to Stove Top High and brown. We make burritos all the time. Some are browned some are just soft rolled.
****
Bear Creek Pasta*, By: Dawn Marie Schneider-Malecek
Ingredients:
16 oz diced up chicken breast (I used bag of pre grilled)
1 bag real bacon pieces
1 can mushrooms
1- 16 oz box angel hair pasta
3½ cups water
½ cup red wine vinegar
1 cup olive oil
4 Tbs. honey Dijon style mustard)
mozzarella and cheddar cheese
Directions:
I added in that order & baked at 350° for 20 minutes stirring at 5, 10 & 15 minutes to separate noodles. Add sauce: (whisk these together then add to noodles red wine vinegar, olive oil, honey Dijon style mustard)
Top with mozzarella and cheddar cheese ....as much as you like....cover and bake until cheese is melted (I turned the cover a little so it could breathe)
****
Beef & Cheese- Better Than Hamburger Helper, By: Beth Rowand Knight, July 26, 2017
Ingredients:
1 lb. ground beef
1 box Kraft Mac & Cheese
2 cups water
¼ cup butter, ¼ cup milk and cheese packet – per instructions from box
seasonings of preference
Directions:
Turn the Ninja to Stove Top High. Brown the ground beef. Remove and drain excess grease. Set aside. Wipe the Ninja.
Add the water and macaroni. Place the lid and turn to 250°. Set the time for 10 minutes.
Take off the lid and stir frequently for 4 minutes. Water is evaporated! I took the pot out of the Ninja to stop the cooking. Add the beef. Season as desired. Add your ¼ cup butter, ¼ cup milk and cheese packet. Stir.
****
Beef Chow Mein Hot Dish*, By: Dawn Marie Schneider-Malecek
Brown hamburger on stovetop med then add
1 can each:
Cream of mushroom
Cream of celery
Cream of chicken
Chicken gumbo
Chow Mein vegetables
Chow Mein noodles
Mix and use oven setting 350° for 20 minutes
****
Beef, Macaroni and Tomato Casserole*, By: Amy Jordon
Ingredients
1 lb lean ground beef
5-6 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 onion, chopped
1 green bell pepper, chopped
½ teaspoon salt
¼ teaspoon black pepper
1- 14 ounce cans diced canned tomatoes, undrained
1- 8 ounce cans tomato sauce
8 ounces uncooked elbow macaroni or 8 ounces bow tie pasta
8 ounces shredded mozzarella cheese
¼ cup parmesan cheese
Directions
Cook noodles until al dente, 8-10 minutes, and drain.
Cook ground beef with garlic, oregano, basil, onion, green pepper, and salt and pepper until beef is browned, cooked through, and veggies are tender.
Drain any fat.
Add tomatoes and tomato sauce to beef mixture, then simmer 5-10 minutes.
Mix beef mixture with cooked macaroni and place it in the pot.
Top casserole with mozzarella and Parmesan cheeses.
**Added comments by Amy Jordan** I should have added that I decided to cook the pasta as the recipe says in the Ninja first. I added it after adding the tomatoes to simmer with the meat for 10 minutes. I wanted to add dry pasta but that meant adding water and I wasn't sure how well the pasta would have cooked. Anyway, yes, after the pasta was in I cooked it on oven setting 325° and stirring every so often. I left cheese out until the end so the hubs could add as much or as little as he likes.
****
Beef Nacho Casserole*, By: Jen Moreno Dubbel, July, 26, 2017
Ingredient:
1 lb. ground beef
1 can black beans (drained & rinsed)
1 can sliced black olives (drained)
1 (8oz) can tomato sauce
¼ cup salsa
¼ tsp each garlic salt, cumin & onion powder
1-2 cups shredded cheese
Crushed tortilla chips
Directions:
Turn the Ninja to Stove Top High. Brown the ground beef and drain any excess grease.
Turn Ninja to Stove Top Low.
Add the tomato sauce and seasonings, let simmer for a few minutes.
Add the salsa, beans and olives.
Top with cheese and tortilla chips.
Turn the Ninja to the Oven setting of 300°F, and bake for 10 minutes.
****
Beef Ragu with Pappardelle*, By: Diane Steidel Perez, February 14, 2017
I cooked the pasta separate and added at the end. Very easy recipe. Uses a piece of flank steak.
Ingredients:
1½ lbs flank steak – (a chuck roast is an alternative to use, still cutting into 4 parts for ease of cooking)
6 small crushed garlic cloves
1 tsp oil
Salt & pepper – to taste
32 oz. can crushed tomatoes
¼ cup beef broth
medium carrot, finely chopped
2 bay leaves
2 sprigs fresh thyme
container sliced mushrooms
Pappardelle pasta, cooked
Romano cheese
ricotta cheese
parsley
Directions:
Turn the Ninja to Stove top High. Add the oil. Sauté the crushed garlic cloves until fragrant. Cut the flank steak into 4 pieces (against grain). Salt & pepper the meat. Brown in the Ninja pot with the garlic. Add the crushed tomatoes, beef broth, carrot, bay leaves, and thyme. Cover. Turn the Ninja to Slow Cook High for 6 hours or Slow Cook Low for 8-10 hours. Remove herbs. Shred the beef and add the sliced mushrooms. Cook until mushrooms are tender. Add the cooked pasta. Serve with Romano cheese, some ricotta cheese and parsley. Really good & really easy! Enjoy!!!
****
Beef Ravioli with Pumpkin Chipotle Sauce & Cheese, By: Pamela Schwaner, February 24, 2019
Ingredients:
1 (25 ounce) package frozen beef ravioli
1 (24 ounce) jar pumpkin chipotle pasta sauce
1 (8 ounce) package shredded mozzarella cheese
Directions:
Pour ¼ to ½ jar of pasta sauce in bottom of the Ninja pot. Spread out evenly.
Add frozen ravioli and flatten out evenly.
Pour remaining sauce over ravioli and spread; covering all the ravioli.
Top with shredded mozzarella cheese. Place the lid. Turn to the Oven setting of 350°F for 25 to 30 minutes. Serves 5.
****
Beef Tomato Chow Mein*, By: LeAnn Gonsalves Nieves, April 14, 2015
Ingredients:
Slice the beef
2 tablespoons of oyster sauce
1 tablespoon of shoyu
1 tablespoon of cornstarch
1 tablespoon Ketchup
Pepper
Directions:
Mix above ingredients together
Set aside for at least 10 min.
Fry beef on Stove Top High
Add bell peppers fry w/ beef for 5 minutes
Add tomatoes and broth
Turn to Stove Top Medium/Low
Bring to a boil
Thicken sauce with cornstarch and water mixture
I added chow mein noodles you can also eat over rice.
****
Beefy Noodle Bake*, By: Brittany Lyons, April 28, 2015
Ingredients:
chuck roast, cut into bite size pieces
1 bottle of coke (8 oz glass bottle)
1 box and a half of elbow noodles
mushrooms, cut up
onion, cut up
1 pouch of the creamy garlic sauce from Progresso
1 box of cream starter
5 cups of water
shredded cheese
Directions:
Turn your Ninja to Stove Top High and brown meat and onion. Turn to Slow Cook Low for 3 hours and had it cooking in a bottle of coke (8 oz glass bottle) then I added about a box and a half of elbow noodles, some mushrooms, an onion, a pouch of the creamy garlic sauce from Progresso, a box of cream starter, and about 5 cups of water and let it cook on slow cook low for 2 hours stirring occasionally then topped with shredded cheese . I should have put the onion in when I first started the meat and shouldn't have cooked the noodles as long but it turned out great and made a huge pot of it.
Add the noodles the last 25 minutes of cooking time. Cook to desired tenderness.
a pouch of the creamy garlic sauce from Progresso, a box of cream starter, and about 5 cups of water
****
Bertolli Italian Sausage & Rigatoni, Classic Meal for 2, By: Aurelia Dougan McCollom
I used two 24 oz bags, so a meal for 4. NOT!
I didn't feel like really cooking tonight so I thought I'd try one of these dinners. Not too bad. But one package is not enough for 2 people, @ least not 2 adults. They're in the freezer section of your grocery. I put both packages in the Ninja. I did not preheat.... Oven setting, 350°. I stirred occasionally. After about 15 minutes it was done. The rolls were an after-thought, so I set it to Buffet while I fixed the garlic topped rolls in the other Ninja. So, 15 minutes later... Dinner was done.
****
Big Dish – (Beef & Vegetables), By: Bonnie Martin, July 20, 2016
I made an "old stand-by" in my 3-in-1 yesterday that turned out great! It's called BIG DISH!
Ingredients:
1 lb ground beef
2 Tbs. olive oil
2 or 3 diced potatoes
1 cup diced celery
1 small diced onion
1- 15 oz. can kidney beans (drained)
1 can tomato soup + 1 can water
1 sleeve saltine crackers (crushed)
¼ cup butter
Directions:
Turn the Ninja to Stove Top High. Brown the meat and season to your liking.
Turn off the Ninja. Remove the meat from the pot. Add the oil and ingredients to pan in this order: potatoes, celery, onion, meat, beans. Mix the soup with the water and pour over all. Sprinkle on the crushed crackers, then dot with butter. Turn the Ninja to the Oven setting of 250°F, and bake for 1 hour. This is “comfort food” at its best!
****
Birdseye Garlic Chicken with Pasta*, By: Aurelia Dougan McCollom, May 22, 2014
Super easy!!! I fixed the entire bag. A 3 lb bag of "Birdseye Garlic Chicken." Put it all in the pot, Stove Top High, ½ cup of water, place the lid. Stir every once and awhile. 24 minutes later, dinner!
****
Bobby's Favorite Goulash (American Goulash) - Paula Deen, By: Toni Ferroni McBroom, August 9, 2015
Ingredients:
2 lbs-ground beef or turkey (I used beef)
3 tablespoons soy sauce
3 bay leaves (I used 1)
1 teaspoon Paula Deen's House Seasoning, (I used pepper, garlic powder and salt)
2 15 oz cans diced tomatoes (I used Italian stewed chopped up)
2 15 oz cans tomato sauce
3 cups water
3 cloves garlic, chopped
2 large onions, chopped
1 teaspoon Paula Deen's Seasoned Salt (I used McCormick season all)
2 cups elbow macaroni or whole grain pasta, uncooked (I used Penne because that's what I had on hand)
1 cup frozen mixed veggies or frozen corn (I used a can of corn)
Directions:
Turn your Ninja to Stove Top High to brown the ground beef, breaking it up until no longer pink. Spoon off grease.
Add onions and garlic and saute till tender, about 5 minutes.
Add the water, along with tomato sauce, diced tomatoes, seasonings, bay leaf and soy sauce. If you are adding the vegetables, add them now. Stir well.
Place the lid. Turn your Ninja to Stove Top Low and simmer for about 15 to 20 minutes. Stir occasionally during this time.
Add the macaroni, stir well, put the lid back on the pot and simmer another 15 to 20 minutes. Stir occasionally during this time.
Turn off your Ninja. Remove the bay leaves. Allow to rest about 15 minutes before serving.
****
Bow Tie Casserole*, By: Heidi Diener - Photo By: Vikki Gilbert- Blake, July 13, 2015
Crock Pot Bow Tie Casserole
Ingredients:
1½ lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1- 15 oz can tomato sauce
1- 15 oz can stewed tomatoes
1 tsp. oregano
1 tsp Italian seasoning
Salt & pepper, to taste
10 oz frozen spinach, thawed (you may use fresh spinach)
16 oz bow tie pasta, cooked (just under done)
½ cup Parmesan cheese, shredded
1½ cups mozzarella cheese, shredded
Directions:
Turn your Ninja to Stove Top High and brown ground beef with onion and garlic. Drain. Put all but last 4 ingredients in the Ninja pot. Turn to Slow Cook Low for 5-6 hours. 30 minutes prior to being done, add remaining ingredients and turn to Slow Cook High, leaving a ½ cup of mozzarella cheese to sprinkle on top. Enjoy!!
****
Bow Tie Pasta & Breaded Chicken Tenders*, By: Aurelia Dougan McCollom -Cross Posted with Poultry
Ingredients:
1- 12 oz box Bow Tie pasta
6-8 breaded chicken tenders, (I use Tyson)
1- 45 oz jar Ragu
2 cups water
Add seasonings to Ragu, if you wish
Mozzarella cheese, (slices or shredded)
Directions:
(You can brown the chicken strips in your Ninja, 350°, until browned on both sides. Remove and start sauce, then add to sauce later.)
Place pasta, Ragu, seasonings, & 1 cup of the water into the Ninja and set to Oven 325° for 25 minutes. Place lid. Stir occasionally. (I stirred the pasta about every 10 minutes.)
The chicken I prepared in my Jet Stream Oven (made by Nesco), while the pasta was cooking. During the last 15 minutes of cooking, stir again and if sauce looks to thick add more water. I ended up using 2 cups, total. Add chicken @ this time. Stir. I tested pasta for doneness and ended up for a total cooking time of 27 minutes. Add mozzarella and melt. It was wonderful!!!
****
Bow Tie Pasta Casserole*, By: Shannon Moody Schoonover, March 14, 2015
Ingredients:
1½ lbs ground beef
1 onion, cut
1 clove garlic
1 (15 oz) can tomato sauce
1 can stewed tomatoes
1 tsp oregano
1 tsp Italian seasoning
Salt/pepper to taste
10 frozen spinach thawed, (I used fresh)
16 oz bow tie pasta
½ cup Parmesan cheese
1½ cup shredded mozzarella
Directions:
Brown the hamburger and onion on Stove Top High, drain. Add tomato sauce and stewed tomatoes and seasoning. Turn your Ninja to Slow Cook Low for 6-7 hours. During the last 30 minutes of cooking time add the spinach, cooked pasta, and cheeses. I also added more seasoning.
**Added comment by: Aurelia Dougan McCollom – I’ve enter many a meal similar to this recipe. It is very adaptable to using the Oven mode 325° for 25 minutes.
Brown the hamburger and onion on Stove Top High, drain. Add tomato sauce and stewed tomatoes and seasonings and pasta, and 1 cup of water to start. Turn to Oven mode of 325° for 25 minutes. You may need to add a little more water, (add as needed, keeping track of the amount for next time), and stirring every 10 minutes, but very adaptable. Stir Spinach in the last 10 minutes of cooking, just to wilt.
****
Broccoli Casserole, By: Amanda N Tiffany Pierce, December 27, 2014
Ingredients:
1 cup of cooked rice
1- 15 ounce jar of Cheeze Whiz
1- 23 ounce of cream of mushroom soup
14 ounce bag of frozen broccoli
We usually double this recipe
Directions:
Cook the broccoli and rice (like it says on package).
Heat up Cheeze Whiz and soup to the Ninja pot on Stove Top Medium to melt cheese. Stir frequently. Add broccoli and rice to the Ninja. Turn to Oven 350° and bake for 20 minutes or until boiling. Stir frequently. Turn to warm. Serve. So good!!
****
Broccoli, Chicken, Cheese, & Rice Casserole*, By: Marcy Mullen, October 30, 2014
Ingredients:
1 medium onion (chopped)
1 large green pepper (chopped)
2 Tablespoons butter
4 boneless/skinless chicken breasts
4 cups cooked rice (I use Minute Rice)
1 bag frozen chopped broccoli
3 small cans cream of celery soup
1 cups milk
1- 1 pound box Velveeta processed cheese (cut into chunks)
Salt and pepper to taste
Directions:
Sauté onion &green pepper with butter on Stove Top High until transparent remove and set aside.
Boil Chicken breasts with water in Ninja on Stove Top Medium until fully cooked, remove, let cool, then chop into bite size pieces.
Cook Minute Rice in Ninja, following directions on the box to make 4 cups.
Add sautéed onion/pepper mixture, chicken, broccoli, cream of celery soup, milk, Velveeta cheese to the rice, stir well, cook, and enjoy.
** you can use either Slow Cook Low (for about 2 hours, stirring occasionally), Slow Cook High (for about 1 hour, stirring occasionally ), or the oven setting at 350°, until hot & bubbly, stirring occasionally.
****
Broccoli Turkey Casserole, By: Cathy Millisor McBride - Taste of Home
Ingredients:
¼ cup chopped onion
¼ cup chopped celery
¼ cup butter, cubed
4 cups cubed cooked turkey breast..... (I roasted a turkey breast and this will give me meal two from it)...It was yummy.
1 package (16 oz) frozen broccoli florets, thawed
1 can cream of mushroom soup
1 can cream of chicken soup...both undiluted
1 cup cooked rice
½ cup shredded part-skim mozzarella cheese (I plan to use Cheddar and lots of it)
1 can 2.8 oz French-fried onions (will leave this out this time)
*** for using uncooked 1 cup of rice.. I would suggest starting with 1 cup of broth or liquid since there are 2 cans of soup in this recipe.
Directions: These directions are for using Un-Cooked Rice….
Sauté onion and celery on Stove Top High. Add remaining ingredients, except fried onions and cheese, and stir.
Turn to Oven setting 350°. Check and stir after 10-15 minutes of cooking time. Add more liquid if needed, a little at a time. Cover and recheck and stir after another 10 minutes. When done, add fried onions and cheese and turn to Buffet setting to hold. Buffet setting should melt the cheese.
** my comment: I think this will work.. when I use 2 cups uncooked rice and 1 can of soup, I usually add 4 cups of (chicken broth/water combo) Aurelia
****
(Not added….. in parentheses.) (Instructions call for the usual sauté of onions and celery; stir in the rest into a baking dish; and bake uncovered at 350 degrees for 25-30 minutes. sprinkle onions and cheese and bake 5 minutes more.
I will sauté veggies and add all rest...but from there I'm unsure.... can someone help??
I want to "Ninjaize" a recipe I found in Taste of Home. "Broccoli Turkey Casserole". I will list the entire recipe, and I think I can do it except I wonder about the rice. I don't want to pre-cook the rice in another pan. I have had some failures with rice being over cooked in the Ninja. Does anyone have suggestions for adding the raw rice (or instant) to the pot with the rest of ingredients? I don't know how much liquid to add
or how long to cook in the Ninja. Experimenting, .. thanks!!)
****
Brown Butter Balsamic Ravioli*, By: Cynthia Dobbs, September 7, 2015
Ingredients:
20 oz package of fresh ravioli (I used 4 cheese)
1 Tbs. of olive oil for pasta water
6 Tbs. of butter
2 Tbs. balsamic vinegar
½ tsp salt
¼ tsp pepper
1/3 cup toasted, chopped walnuts
1/3 cup parmigiana cheese
(I used the cheese in the shaker bottle; because it's all I had. I usually use fresh grated)
Directions:
Turn your Ninja to Stove Top High. Boil 5 cups water. Add the ravioli and boil for 7 minutes.
Pour the ravioli into a colander to drain the water. Return pot back to Ninja.
Melt the butter in the pot on Stove Top High. Add the balsamic vinegar, salt and pepper, stir. Add the ravioli and stir to coat.
Top with walnuts and cheese. Enjoy!
It is delicious and very easy to make.
You can use whatever kind of filled ravioli you like and even frozen if you choose.
****
Brown Rice Pasta Shells w/Meat Sauce, By: Peggy Sanders
Ingredients:
1 lb burger
3 small zucchini's, chopped
Bacon!!
8 oz sliced mushrooms
1 quart spaghetti sauce
1 small can tomato paste
About 3 cups of water
Pasta (I used an open bag of shells, probably still 3/4's full)
Italian seasoning, salt, pepper, crushed red pepper, to taste
Directions:
Turn the Ninja to Stove Top High and brown the burger, add the zucchini to soften. Remove to a bowl and put some bacon in to cook. Keep the bacon grease and add the mushrooms to cook. Add to the meat and zucchini.
Add the dry pasta to your Ninja, and add the meat mixture on top. Add the jar of sauce and can of paste, and added approximately 3 cups of water to the mix.
Add the seasonings to taste, and stir. Turn to Stove Top Medium. Cook for 20 minutes or so, checking on it every 5-10 minutes to make sure there is still liquid and until the pasta cooked. Add more liquid is needed, a little at a time.
The bacon adds a really good taste while eating it.
****
Bubble & Squeak, By: Kathleen Sanden, January 1, 2015
I think your idea is great! I'm a big Downtown Abby fan and I can't wait for Sunday. Here is a recipe I found from a traditional cooking site from Great Britain. I converted it for the Ninja, but I haven't tried it yet. I love the name!
Ingredients:
1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
2 cups very small cauliflower florets (about ½ small head)
1 medium carrot, cut into ¼ inch diced
1 medium parsnip, cut into ¼ inch diced
1 tablespoon unsalted butter
Kosher salt and freshly ground pepper
4 strips thick-cut bacon, cut into 1/3 inch strips
8 ounces Brussels sprouts, finely shredded
4 tablespoons vegetable oil
6 eggs
1 tablespoon chopped fresh chives, for garnish
Directions:
Place the potatoes, cauliflower, carrots and parsnips into Ninja and cover with cold water by 2 inches. Bring the water to a simmer, salt it generously and cook the vegetables until just tender, about 10 minutes. Drain well, shaking off as much moisture as possible, and then transfer to a large bowl with the butter. Season with salt and pepper and roughly mash, leaving lots of large, coarse chunks.
Meanwhile, cook the bacon in the Ninja on Stove Top High until brown and crisp, about 8 minutes. Transfer to the bowl with the vegetables using a slotted spoon, leaving as much bacon fat in the skillet as you can. Cook the Brussels sprouts in the Ninja on Stove Top High until wilted and tender, about 5 minutes, and then transfer to the bowl of vegetables. Mix well and divide the vegetables and bacon into 6 even patties. Refrigerate until ready to cook.
Heat 2 tablespoons of the oil in the Ninja on the same High setting. Cook the patties in batches until the bottoms turn golden brown, 4 to 5 minutes, and then flip and cook until the second sides are crisp and golden brown, another 4 to 5 minutes. Transfer to a platter.
Heat 1 tablespoon of the oil in the Ninja on Stove Top High. Crack 3 of the eggs into the pan, sprinkle with salt and pepper and cook until the whites are set. Place 1 egg on top of each bubble and squeak cake. Fry the remaining eggs and place on the remaining cakes, and then serve topped with the chives.
****
Buffalo Chicken & Potato Casserole*, By: Julie Stiles Simpson, October 22, 2015
This was REALLY good and REALLY easy! Adapted from Publix Aprons recipe.
Ingredients:
1- 20 oz bag of diced potatoes with onion (Simply Potatoes)
½ cup Texas Pete
6 slices precooked bacon, coarsely chopped
1- 24 oz bag of boneless skinless chicken breasts (Purdue Perfect Portions)
1½ cups shredded Mexican blend cheese
½ cup French fried onions
½ cup sliced green onions
½ cup ranch dressing (Marie's yogurt ranch dressing)
Directions:
Turn your Ninja to the Oven setting of 350°F to preheat while preparing the ingredients. Spray with the Misto (or Pam). Toss potatoes with ¼ cup Texas Pete. Add potatoes to the Ninja, bake for 20 minutes stirring once halfway through the bake time. Meanwhile, cut chicken into ½” cubes. Reduce heat to 300°F. Toss chicken with remaining ¼ cup of Texas Pete then add it to the potatoes in the Ninja. Combine cheese, fried onions, green onions and ranch dressing in a bowl and top the potatoes and chicken with that mixture. Bake for 15-18 minutes. Let stand for 5 minutes to cool then serve.
****
Buffalo Chicken Alfredo Skillet Lasagna*, By: Sarita LePine, March 20, 2015
Ingredients:
1 Tbs. olive oil
2 boneless skinless chicken breasts cut into bite sized pieces
10 oven ready dry lasagna noodles broken in 2 inch sections
1 jar of Alfredo sauce
1½ cup water
½ cup franks red hot wing sauce
1 Tbs. butter
1 egg
½ cup ricotta cheese
Sprinkle of shredded mozzarella cheese on top
Directions:
Heat oil on Stove Top High. Add chicken pieces and cook (covered) for 10 minutes or until thoroughly cooked. Stir often.
Change to Oven setting of 350°F.
Add noodles cover with Alfredo sauce, red hotsauce and water. Cover and cook 15-20 minutes or until noodles are tender.
Mix together Ricotta cheese and the egg. Add that to the skillet mix. Stir it all together.
Cover the top of the skillet lasagna with a sprinkle of mozzarella cheese. Turn off pot when the cheese is melted.
****
Buffalo Chicken Blue Cheese Lasagna*, By: John Fleming, August 20, 2014
Ingredients:
3 chicken breasts, skinless
1 cup chicken stock
1 sliced onion
3 sliced sweet peppers (we used red and yellow)
1 package regular lasagna noodles
2 tablespoons oil
1- 8 oz container Crumbled Blue Cheese
1- 15 oz ricotta cheese
1- 16 oz pasta sauce of choice
1 cup buffalo sauce
Directions:
Turn your Ninja to Stove Top Medium. Add the chicken stock to the pot and place the rack. Add your chicken and cook for ½ hour. Test for doneness.
Remove chicken and set aside to cool. Then shred with two forks.
Turn your Ninja to Stove Top Medium and sauté peppers and onion in oil until tender.
Take shredded chicken and mix with pasta sauce of choice and buffalo sauce.
Put a spoonful of chicken mixture in Ninja pot. Next layer raw lasagna noodles and spread with ricotta cheese.
Next layer shredded cheese of choice (cheddar was used in this recipe).
Repeat chicken mixture, noodles, spread with ricotta, and shredded cheese until you are out of mixture.
Top with Blue cheese crumbles.
Turn your Ninja to Slow Cook Low setting, approximately 2 hours or until noodles are tender.
****
Buffalo Chicken Lasagna, By: Stephanie Chaffee
I made Buffalo Chicken Lasagna last night...things got rushed and I unfortunately don't have a photo, but it was really good. I don't think this has been yet. I modified the Ninja Hearty Skillet Lasagna:
Ingredients:
1 tablespoon canola oil
2 cans of chicken or you could use fresh ground chicken
1 small onion, chopped
2 garlic cloves
1 celery rib, finely chopped
1 large carrot, grated or thinly sliced
1 can diced tomatoes, drained
10 uncooked lasagna noodles
1 bottle of Frank's Red Hot
1½ cups water
15 oz. ricotta cheese
1 cup mozzarella cheese
7 oz. crumbled blue cheese
¼ cup Parmesan cheese
1 egg, lightly beaten
Directions:
1. Using the Stove Top High, heat oil and add chicken, onion, garlic, celery, carrot, cook until vegetables are tender. Stir in tomatoes, half of the wing sauce and half of the water; bring to a boil and then lower heat and cook for about 10 minutes.
2. Arrange noodle pieces over chicken and pour the remaining hot sauce and water over the noodles. Set to Stove Top Low and cook for 15-20 minutes. (I used medium heat and the chicken got a bit too crispy)
3. Stir all cheeses and egg together in separate bowl. Spoon the cheese mixture over noodles. Cover and let stand.
****
Buitoni Refrigerator Ravioli*, By: Amanda Thomson Dukauskas, April 16, 2016
Ingredients:
1- (18-20 oz) package Buitoni 4 cheese ravioli– or your favorite brand
1- 24 oz jar spaghetti sauce
20-24 small balls of fresh mozzarella
¾ jar of warm water for rinsing out sauce
minced garlic – to taste
little weenies, (optional)
Directions:
Add all of the ingredients to the Ninja. Turn to the Oven setting of 350° for 20 minutes. Stir occasionally to keep from sticking.
****
Burrito Bake*, By: Kelli Austin, October 4, 2015
Ingredients:
1 lb ground beef
½ package onion soup mix
salt & pepper, to taste
1 tablespoon of chili powder
1- 16 ounce can of refried beans
4 ounces sour cream
10 ounce can of Ro-Tel tomatoes
1 cup cheddar cheese
8-10 flour tortillas
Directions:
Turn the Ninja to Stove top High. Brown hamburger meat with dried soup mix, salt, pepper and chili powder. Drain excess grease. Add the refried beans and sour cream.
Remove the meat mixture to a bowl. Wipe out the pot. Soften the flour tortillas. Add some meat and roll, making 8-10 burritos. Line the tortillas in the pot, seam side down. Add the Ro-Tel tomatoes and cheddar cheese. Place the lid. Turn your Ninja to the Oven setting of 325°F for 15 minutes. Remove the lid, and turn to 300°F for 10 more minutes or until cheese melts.
****
Butter Chicken Curry & Rice, By: Kaye Welch, October 22, 2016 - Cross posted in Poultry
Ingredients:
1 lb chicken breasts, cut in small pieces
2 Tbs. butter
1 onion, chopped
Simply Asian seasoning packet – (Taste of India is another option)
15 oz tomato sauce
2 cups cooked rice
½ cup of light or heavy cream, (half & half was used in this recipe)
Directions:
Make the rice in the Ninja. Remove and wipe out the Ninja. Turn the Ninja to Stove Top High. Add the chicken to brown. Remove and set aside. Add the butter. Sauté the onions and return the chicken to the Ninja pot. Add the seasoning packet and tomato sauce. Reduce the heat to Stove Top Low and simmer for 15 minutes. Add the cream. Continue simmering for 10 minutes to thicken the sauce. Makes 6 servings.
The original recipe calls for 12 different spices that are unavailable in our area. The spice packets suggested are available online.
When making this next time, I will cook the rice with the meal instead of ahead of time. Stir often and check moisture to prevent sticking.
Enjoy. Serves 4-6
****
Butternut Squash Risotto with Bacon and Sage, By: Jessica Conol – Ninja Kitchen
Ingredients
1 tablespoon olive oil
2 medium onions, chopped
4 strips bacon, chopped
2 tablespoons chopped fresh sage leaves
1 cup uncooked Arborio rice
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups chicken broth
2 cups fresh butternut squash, peeled and chopped
¼ cup grated Parmesan cheese
Directions
1. Pour oil into pot. Set to Stove Top High and heat oil. Add onions, bacon, and sage to pot. Cook uncovered 10 minutes or until onions are tender, stirring occasionally. Stir rice, salt, and black pepper into pot. Cook uncovered 5 minutes, stirring often. Stir in broth. Cook 10 minutes.
2. Stir squash into pot. Set to Stove Top Low. Cover and cook 20 minutes or until rice and squash are tender.
3. Stir cheese into pot. Set to Stove Top High. Cook uncovered 10 minutes or until liquid is absorbed but mixture is creamy, stirring occasionally.
****
Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, cover and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
****
Pasta Cooking Instructions Using Slow Cook High*, By: Jessica Cavanaugh, February 23, 2015
1- 1 lb box of pasta
4 cups water
Directions:
Pasta turned out amazing finally!
Add 4 cups of water and the pasta to your Ninja. Place the lid. Turn to Slow Cook High for an hour. Stir frequently to avoid sticking. Water will evaporate. Test for doneness.
****
Fresh Pasta Cooking Suggestion from Ninja
Hi Aurelia, sorry it took me so long to respond. If you are going to home make beautiful pasta, you have to cook it conventionally. I would, however, cook it like Mario Batali, in the 3:1. Cook pasta until underdone, then throw in the 3:1, where you have your sauce, with a little pasta liquid. The pasta soaked up flavor as it gets perfectly al dente/tender! We do this at home with squid ink pasta and little necks. But just as delicious al olio parsley pecorino. Favorite pasta recipe of the decade: bow ties with pistachio lime mint garlic and pecorino pesto tossed with halved grape tomatoes.
****
Has anyone doubled the spaghetti recipe in the Ninja?
Getting company this weekend and 1 lb will not be enough.
Tamara Sedgwick Yes, - I had all my kids here recently and did a double batch. A LOT of stirring, and I can't emphasize that enough! Both son in laws are hooked! Do Not Double the Time!
****
You Will Find:
1 Pot Cheesy Chicken & Broccoli - Green Bean Pasta*, By: Allana Alla Robinson, March 14, 2016
3 Ingredient Meal Jimmy’s Chuck Wagon Grub!*, By: James Alan Smallwood, November 7, 2014
5 Bags and A Jar of Ravioli, By: Kathleen Valentine
12 lb Pasta*, By: Jim Tremaine, March 23, 2015
30 Minute Rigatoni -The Best Ninja Hamburger Hot Dish Yet!*, By: Dawn Marie Schneider-Malecek
(The) Adaptable Fiesta Chicken Dinner #1, By: Linda LeClair, May 8, 2015
(The) Adaptable Fiesta Chicken Dinner #2, By: Deborah Holloway Adams, May 8, 2015
(The) Adaptable Fiesta Chicken Dinner #3, By: Joanna Tuttle Hatten, May 8, 2015
Alfredo Three Cheese Bow Tie Chicken*, By: Myra Paris Wright, July 28, 2015
Allana’s Throw Together*, By: Allana Alla Sverbil, March 20, 2015
Alton Brown's Stove Top Mac & Cheese - Ninja Style!*, By: Laurie Carfagno, May 24, 2015
Arroz Con Pollo*, By: Bonnie Smith, March 16, 2018
Arroz Con Pollo*, By: Joseph Girouard, June 16, 2015
Aunt Jill's Cheese Grits, By: Susan Thomas Jackson
Bacon Gnocchi Alfredo*, By: Diane DeBros Donahue, October 14, 2014
Baked Gnocchi*, By: Kathleen Valentine
Baked Pasta*, By: Trish K. Downs, September 12, 2014, - Taste of Home’s Crock Pot Pizza
Baked Penne Pasta Casserole*, By: Denise Bertrand Kiser, February 14, 2016
Baked Rigatoni*, By: Joyce Barbarotta Peters, May 4, 2016
Baked Ziti*, By: Amanda David Hock, April 17, 2015
Baked Ziti Casserole, By: Kathy Olson, July 27, 2015
Basil Parmesan Chicken, Broccoli & Rice Bake*, By: Tina Nordhavn-Allman
Basil-Tomato Pasta*, By: Mary Nell Aguinaga, June 4, 2016
BBQ Chicken Pasta*, By: Paula De Lira, February 13, 2015
Bean Burritos*, By: Cynthia Dobbs, August 14, 2015
Bear Creek Pasta*, By: Dawn Marie Schneider-Malecek
Beef & Cheese- Better Than Hamburger Helper, By: Beth Rowand Knight, July 26, 2017
Beef Chow Mein Hot Dish*, Dawn Marie Schneider-Malecek
Beef, Macaroni and Tomato Casserole*, By: Amy Jordan
Beef Nacho Casserole*, By: Jen Moreno Dubbel, July, 26, 2017
Beef Ragu with Pappardelle*, By: Diane Steidel Perez, February 14, 2017
Beef Ravioli with Pumpkin Chipotle Sauce & Cheese, By: Pamela Schwaner, February 24, 2019
Beef Tomato Chow Mein*, By: LeAnn Gonsalves Nieves, April 14, 2015
Beefy Noodle Bake*, By: Brittany Lyons, April 28, 2015
Bertolli Italian Sausage & Rigatoni, Classic Meal for 2*, By: Aurelia Dougan McCollom
Big Dish – (Beef & Vegetables), By: Bonnie Martin, July 20, 2016
Birdseye Garlic Chicken with Pasta*, By: Aurelia Dougan McCollom, May 22, 2014
Bobby's Favorite Goulash (American Goulash) - Paula Deen, By: Toni Ferroni McBroom, August 9, 2015
Bow Tie Casserole*, By: Heidi Diener - Photo By: Vikki Gilbert- Blake, July 13, 2015
Bow Tie Pasta & Breaded Chicken Tenders*, Cross Posted to Poultry
Bow Tie Pasta Casserole*, By: Shannon Moody Schoonover, March 14, 2015
Broccoli Casserole, By: Amanda N Tiffany Pierce, December 27, 2014
Broccoli, Chicken, Cheese, & Rice Casserole*, By: Marcy Mullen, October 30, 2014
Broccoli Turkey Casserole, By: Cathy Millisor McBride - Taste of Home
Brown Butter Balsamic Ravioli*, By: Cynthia Dobbs, September 7, 2015
Brown Rice Pasta Shells w/Meat Sauce, By: Peggy Sanders
Bubble & Squeak, By: Kathleen Sanden, January 1, 2015
Buffalo Chicken & Potato Casserole*, By: Julie Stiles Simpson, October 22, 2015
Buffalo Chicken Alfredo Skillet Lasagna*, By: Sarita LePine, March 20, 2015
Buffalo Chicken Blue Cheese Lasagna, By: John Fleming, August 20, 2014
Buffalo Chicken Lasagna, By: Stephanie Chaffee
Buitoni Refrigerator Ravioli*, By: Amanda Thomson Dukauskas, April 16, 2016
Burrito Bake*, By: Kelli Austin, October 4, 2015
Butter Chicken Curry & Rice, By: Kaye Welch, October 22, 2016 - Cross posted in Poultry
Butternut Squash Risotto with Bacon and Sage – Ninja Kitchen
1 Pot Cheesy Chicken & Broccoli - Green Bean Pasta*, By: Allana Alla Robinson, March 14, 2016
I found this recipe on Tasty and just had to Ninjafy it since it is a great 1 pot meal! I made some seasoning adjustments to meet our taste bud requirements.
Ingredients:
Olive oil
Several handfuls of fresh green beans - totaling about 20-25
3 chicken breasts - diced
Salt - to taste
Ground black pepper - to taste
1 large white onion - diced
5 garlic cloves - minced (can use less if you wish)
2 cups low sodium chicken broth
3 cups water
16 oz of small pasta shells
1 head of broccoli
1 cup low fat milk
2 cups shredded cheddar cheese
Prep:
Cut chicken as stated above then season in salt & ground black pepper - set to side.
Dice onion - set to side
Mince garlic - add to onions
Recipe:
1) Cover base of the main pot of the Ninja in olive oil & add in chicken. Turn to Stove Top High. Cook chicken on one side. Do not cover the pot with the lid.
2) Once cooked on one side, turn chicken. Add the onions and garlic as the second side browns. Do not cover the pot with the lid.
3) Once the chicken is cooked, add chicken broth, water, and pasta to the pot.
Stir all of the ingredients. Cover the pot with the lid, and cook for 10-15 minutes or until pasta is ready. Stir occasionally.
4) Uncover and add the broccoli and green beans. Stir occasionally until the rest of the liquid evaporates; roughly 5 minutes.
5) Add milk and cheddar cheese. Stir until the cheese melts. Cook for an additional 10 minutes.
****
3 Ingredient Meal Jimmy’s Chuck Wagon Grub!*, By: James Alan Smallwood, November 7, 2014
12-16 oz of sausage, (your choice of flavor)
2– 15 oz cans pinto beans
16 oz bottle barbeque sauce, (your favorite)
Directions:
Slice sausage and brown in your Ninja on Stove Top High.
Drain the pinto beans. (We even go as far as filling the can with water and draining again). Add the beans to the sausage. Add your favorite bbq sauce.
Set Stove Top to Medium and cook until beans are hot, about 20 minutes and then set to Buffet mode.
Boom you’re done!
My boys scoop it up and eat it on Fritos and top it with shredded cheese!
Side note: By the time I posted this the grub was gone!
****
5 Bags and A Jar Ravioli, By: Kathleen Valentine
I didn't take a picture but I made a really delicious dinner last night. I call it:
Pour 1/3 jar Marinara Sauce in the Ninja
Layer:
1- 8 oz. bag frozen peppers--red, green and yellow
1- 4 oz. bag frozen chopped onions
1 bag frozen cheese ravioli
1 bag frozen meatballs
Pour the rest of the sauce on. (I added about ½ cup of water to the marinara jar to get the rest of the sauce.)
Add 1 (8 oz.) bag shredded mozzarella cheese
Turn to Oven and bake for 35 minutes at 300°.
****
12 lb Pasta*, By: Jim Tremaine, March 23, 2015
My famous 12 lb pasta made in my 4-in-1.
2 lb pasta
3 lb sauce
2 lb hamburger
2 lb Italian sausage
1 lb mozzarella cheese
1 lb Italian cheese
1 lb Colby jack cheese
2 lb rigatoni noodles
8 cups of water
Directions:
Turn to Stove Top High and brown the Italian sausage and hamburger. Remove and drain any grease. Turn your Ninja to 300° and add the rigatoni noodles, water and sauce. Return the meat to the Ninja in the sauce. Stir occasionally so noodles do not stick. Cook for about 30 minutes. Cook to al dente. Add 1 lb of the cheese and stir. Add the 2nd pound of cheese and stir. Then finally add the 3rd pound on top and set it to Buffet/Warm. That’s it!
The following is half of the recipe:
4 cups water
1 lb rigatoni
1.5 lbs of cheese
1.5 lbs of sauce
1 lb hamburger
1 lb Italian sausage
****
30 Minute Rigatoni -The Best Ninja Hamburger Hotdish Yet!*, By: Dawn Marie Schneider-Malecek
Ingredients:
Ground beef
1- 1 lb box rigatoni noodles
2 (10 ¾ oz) cans tomato soup,
1- 8 oz can tomato sauce, (she used a 10 oz jar that had been canned)
3½ cups water
Directions:
Stove Top High to brown hamburger. Add rigatoni noodles, tomato soup, tomato sauce, and water. Turn to Oven setting 350° for 35 minutes.
****
(The) Adaptable Fiesta Chicken Dinner #1, By: Linda LeClair, May 8, 2015
Ingredients:
4 chicken breast
1 packet low sodium taco seasoning
1 can pinto beans, rinsed
1 can Ro-Tel
1 can corn, drained
1- 8 oz. block cream cheese, cut up
tortilla chips, Mexi-cheese, taco sauce and sour cream – optional for garnish
Directions:
Add all to the Ninja placing the cream cheese on top. Turn to Slow Cook High for 3½ hours. Stir occasionally. Serve over tortilla chips with some Mexi-cheese, taco sauce and sour cream. It was very good. Next time will try with ground beef.
****
(The) Adaptable Fiesta Chicken Dinner #2, By: Deborah Holloway Adams, May 8, 2015
Ingredients:
6 chicken breasts, a packet dry spicy ranch dressing mix
1 can of Ro-Tel tomatoes
1 can of black beans, (partially drained)
8 oz frozen corn
8 oz. cream cheese, cut in pieces
Directions:
Turn your Ninja to Slow Cook High for about 3 hours. Stir occasionally. The chicken breasts were small so I used 6.
****
(The) Adaptable Fiesta Chicken Dinner #3, By: Joanna Tuttle Hatten, May 8, 2015
Ingredients:
4 chicken breast
1 packet Fiesta Ranch mix, (by the salad dressing)
1 can black beans
1 can Ro-Tel
1 can corn, not drained
1 block cream cheese
Directions:
Add all to the Ninja placing the cream cheese on top. Turn to Slow Cook High for 3½-4 hours, or Slow Cook Low 5 hours. Stir occasionally.
****
Alfredo Three Cheese Bow Tie Chicken*, By: Myra Paris Wright, July 28, 2015
Ingredients:
2- 14 oz jars Prego 3 Artisan Alfredo sauce
4 boneless skinless chicken breast, cut in cubes
½ cup green peas
½ cup yellow corn
½ Tbs. of real bacon bits
4 cups chicken broth
1 lb. bow tie pasta
Directions:
Turn your Ninja to Stove Top High and brown your chicken cubes. Add remaining ingredients to chicken. Turn to the Oven setting of 300° for 30 minutes, or until pasta is tender.
****
Allana’s Throw Together*, By: Allana Alla Sverbil, March 20, 2015
Threw together what we had laying around and this is the outcome.
Not too shabby!
Ingredients:
2-10 oz cans cream of broccoli
2 cups water
2-3 chicken breasts cut in cubes
Olive oil
Ground pepper
Garlic powder
2 green bell peppers, sliced
Handful or two baby carrots
A few handfuls of fresh broccoli
1 large white onion or 2 medium white onions, diced
Prep:
1) Create a mixture of olive oil, garlic powder, and black ground pepper and cover the cubed chicken in it.
2) Cut green bell peppers vertically
3) Dice onion(s)
4) Toss peppers, carrots, onions, and broccoli in garlic powder and ground black pepper.
Directions:
1) Set Ninja to oven 425° and put 2 cans of cream of broccoli and 2 cups water and mix.
2) Add chicken into mixture (mostly submerged)
3) Add vegetables
Cook 1-1.25 hours.
****
Alton Brown's Stove Top Mac & Cheese - Ninja Style!*, By: Laurie Carfagno, May 24, 2015
SO YUMMY!!!
Note: This recipe starts out on Oven Setting and then switches to Stove Top.
Ingredients:
8 oz. elbow macaroni, (I used Spelt Penne)
4 Tbs. butter
2 eggs
6 oz. evaporated milk
1/8 tsp. ground cayenne pepper, (omitted this, none in the house)
1 tsp. kosher salt
fresh ground black pepper, (a couple of shakes)
¼ tsp. stone ground mustard
10 oz. shredded sharp cheddar cheese (I only had medium in the house, so that’s what I used)
Directions:
Put 2 cups of water in the main pot, add the box of macaroni. Place the lid and turn to the Oven setting of 250°F. Set the time for 10 minutes. Uncover and mix. Water should be evaporated. Add the butter and stir until butter has melted.
Meanwhile, in a separate small bowl, whisk together the eggs, evaporated milk, cayenne, 1 tsp. salt, pepper and mustard. Once the butter has melted, stir the milk mixture into the noodles until incorporated. Add in the cheese and stir using Stove Top Low until cheese has melted, approximately 5 minutes. Serve immediately.
****
Arroz Con Pollo*, By: Bonnie Smith, March 16, 2018
Ingredients:
3 large breasts chicken, cut into chunks
1 Tbs. vegetable oil – or oil of choice
1 green pepper, diced
2 tomatoes, diced & seeded
1 onion, diced
green olives, sliced
capers
3 cups chicken broth
1½ cups rice
Garlic – to taste
Cumin – to taste
Pepper – to taste
Directions:
Turn the Ninja to Stove Top High. Add the oil. Sauté the chicken. It does not need to be cooked completely through. Remove from pan. Add the green pepper, tomatoes, onion and garlic. Cook until tender. Stir in broth. Bring to a boil and add rice. Bring to boil again and then turn to Stove Top Low. Cover and cook until the rice is almost done. About 15 minutes. Stir in chicken, green olives and capers and continue cooking. If needed, you may need to add more broth. When rice is tender add cumin and pepper.
(This was originally a microwave dish that I just kind of took the ingredients and did in the Ninja. I also didn’t add the green olives or capers, as I’m not fond of them, lol.
****
Arroz Con Pollo*, By: Joseph Girouard, June 16, 2015
Tonight's dinner is one I am considering a keeper. Delicious! I got the recipe from GOYA Yellow Rice box and adapted here to the Ninja:
Arroz con Pollo (Recipe adapted to Ninja, taken from GOYA)
1 lb. Boneless, skinless chicken breast (or chicken tenders), cut into 1” pieces
½ tsp. GOYA Adobe All-Purpose Seasoning with Pepper
2 Tbs. olive oil
1 medium onion, chopped
1 medium green pepper, chopped
coarse salt
2 tsp. minced garlic
1 box (8 oz) GOYA Yellow Rice
Water as listed on the box of rice
1 jar (4 oz) sliced pimientos, drained
¼ cup Frozen Peas, thawed
Optional: 8 GOYA Manzanilla olives stuffed with minced pimientos, sliced (or any olives you prefer)
1. Season chicken with Adobe seasoning
2. Heat 1 Tbs. oil in Ninja pot, Stove Top High setting. Add chicken to pan; lightly brown on all sides (about 5-8 minutes). Transfer Chicken to plate.
3. Heat 1 Tbs. oil in Ninja pot, Stove Top High setting. Add onions and peppers. Sprinkle a few pinches of coarse salt over mixture. Sauté until vegetables are soft, (about 5-10 minutes).
4. Add garlic; sauté additional 30-60 seconds till fragrant.
5. Add water; bring to a boil.
6. Add back chicken, add rice, and return mixture to a boil.
7. Cover and simmer for 25 minutes (I used Ninja Slow Cook Low setting, then Stove Top Low setting for last 6 minutes – whatever constitutes simmer is appropriate) – cooking till water is absorbed, rice is tender, and chicken is cooked through.
8. Stir in pimientos and peas (and olives - optional)
****
Aunt Jill's Cheese Grits, By: Susan Thomas Jackson
Ingredients:
2 cups water
1¼ cups milk
1 teaspoon salt
1 cup quick cooking grits
½ cup plus 1 tablespoon butter
1/3 cup diced green onions
4 ounces processed cheddar cheese, cubed (suggested: Velveeta)
¼ teaspoon garlic powder
2½ cups shredded cheddar cheese
1 (10-ounce) can diced tomatoes and green chilies with liquid (suggested: Ro-Tel)
Directions:
Sauté green onions in 1 tablespoon butter for a minute or so. Add remaining ingredients, reserving ½ cup cheddar. Cook at 350° for 25 minutes, stirring occasionally. Sprinkle reserved cheddar on top, close lid for a few minutes until the cheese melts.
****
Bacon Gnocchi Alfredo*, By: Diane DeBros Donahue, October 14, 2014
Ingredients:
pancetta and prosciutto, or bacon
2½ cups of broth, (or water)
1 package of dry gnocchi
1 bottle of Alfredo sauce
Parmesan cheese, shredded
pepper to taste
Directions:
Cook bacon (or pancetta/prosciutto, etc.) on Stove Top Low.
Put meat to the side on a plate. Drain grease if desired.
Add broth (or water) on Stove Top Low setting.
Add dry gnocchi, let cook with lid on for 15-20 minutes stirring occasionally. (Add more liquid if necessary, you want to keep them moist). Gnocchi should be tender.
Add Alfredo sauce; I also added a handful of shredded Parmesan cheese and a bit of pepper to taste.
Stir and put lid back on for 5-8 minutes.
Add in bacon or meat, stir.
Serve and enjoy!
****
Baked Gnocchi, By: Kathleen Valentine
This is the best thing I've made so far: Baked Gnocchi
With the Ninja on Stove Top High I browned:
1½ lb. bulk Italian Sausage
2 medium onions cut up
When the sausage is done add:
1- 15 oz. can drained mushrooms
1 lb. frozen gnocchi , straight out of the bag
1- 28 oz. marinara sauce
1½ cup shredded mozzarella
Switch to oven 300° for 35 min.
The gnocchi is cooked through but is not mushy and the sausage and cheese just starting to get crunchy on the bottom and sides
****
Baked Pasta*, By: Trish K. Downs, September 12, 2014, - Taste of Home’s Crock Pot Pizza
Ingredients:
1 lb of ground beef or sausage browned & drained of fat (we love it w/Jimmy Dean's maple sausage)
Sliced pepperoni
4 cups of shredded mozzarella cheese or any blend you like
1- 12-16oz bag of egg noodles cooked & drained as package directs
24 oz of your favorite tomato sauce
Italian seasonings
Directions:
Spoon 1/3 of the sauce on the bottom of your Ninja, top with noodles (I always stir up this 1st layer of noodles & sauce).
Top with 1/3 of the browned meat (I just mix this in with the sauce…it saves time)
Top with 1/3 of the cheese & sliced pepperoni & sprinkle on a dash of the seasoning
Repeat layers 2 more times ~ set to Slow Cook High for 45 minutes.
****
Baked Penne Pasta Casserole*, By: Denise Bertrand Kiser, February 14, 2016
Ingredients:
½ pound extra-lean ground beef
½ cup chopped onions (I used frozen chopped onion)
1 jar (24 oz.) spaghetti sauce
1 tub (10 oz.) Philadelphia Cream Cheese
2 Tbs. milk
1 Tbs. Italian Seasoning
1 cup Kraft Shredded Mozzarella (I used slices that I had)
3 cups cooked penne pasta (cook before starting sauce)
Directions:
Brown meat with onion using the Stove Top High setting.
Stir in spaghetti sauce, cream cheese, milk and dry seasoning and ¾’s of the mozzarella.
Cook on Stove Top Low setting and stir 2 to 3 minutes or until mozzarella is melted.
Add pasta; mix lightly. Add the remaining mozzarella to the top.
Turn to the Oven setting of 325°F and bake for 15 minutes. Place the lid.
**Added comment by: Sharon Stith Cowan - I have this cooking in my Ninja right now. Only thing I did differently was to throw in a couple of handfuls of spinach to the sauce. I let it cook a bit longer so the spinach would wilt, and then added the pasta. Smells wonderful and my stomach is growling!
****
Baked Rigatoni*, By: Joyce Barbarotta Peters, May 4, 2016
Ingredients:
1½ pounds ground beef
24 ounces spaghetti sauce; - Ragu with meat or your favorite
1 tsp salt
1 pound rotini - cook until al dente as directed, drain
½ tsp pepper
6 ounces crumbled feta seasoned with garlic and herbs -Athenos brand or your favorite
1 tsp Italian seasoning
2 cups shredded mozzarella
1½ tsp minced garlic
Directions:
Turn the Ninja to Stove Top High. Brown the beef. Drain any excess grease. Add salt, pepper, Italian seasoning and garlic. Stir to incorporate flavors for a couple of minutes. Add the spaghetti sauce. Add about 1 inch water of water to the pasta jar, shake to clean the jar. Pour into the Ninja and stir. Add pasta and stir. Add the feta, stir. Spread mozzarella over the top of pasta mixture. Cover and set Ninja to Oven setting at 300°F, and bake for 25 minutes.
****
Baked Ziti*, By: Amanda David Hock, April 17, 2015
Ingredients:
16 oz box of ziti noodles
24 oz. jar spaghetti sauce
1 lb hamburger
4 cups water
shredded mozzarella
Directions:
Turn your Ninja to Stove Top High and brown hamburger. Drain grease. Add in water, sauce and noodles. Cover and cook on Oven setting of 300°F for 25 minutes, stirring frequently. Once done stir in some shredded mozzarella and then top with mozzarella.
****
Baked Ziti Casserole, By: Kathy Olson, July 27, 2015
Ingredients:
2 tablespoons olive oil
1 pound hot or sweet Italian sausage, casings removed
1 onion, chopped
3 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
8 ounces ziti, (2½ cups)
1 (28-oz) can crushed tomatoes
1 (15-oz) can tomato sauce
8 ounces whole milk ricotta cheese
4 ounces mozzarella cheese, shredded
2 tablespoons thinly sliced fresh basil
Directions:
Turn your Ninja to Stove Top High. Add oil. Cook sausage, breaking up the pieces, until well browned, 6 to 8 minutes. Add onion and cook until lightly browned, about 5 minutes. Stir in garlic, oregano, salt, and pepper and cook until fragrant, about 1 minute.
Reduce heat to Stove Top Medium/Low. Add ziti and cook, stirring constantly, until edges of pasta become translucent. Stir in crushed tomatoes and tomato sauce, scraping up any browned bits. Turn your Ninja to Slow Cook Low. Cover and cook until pasta is tender, about 2-3 hours.
Dollop ricotta over ziti and sprinkle with mozzarella. Cover and let sit for 20 minutes to let cheeses melt. Garnish with basil and serve.
Serves 6
****
Basil Parmesan Chicken, Broccoli & Rice Bake*, By: Tina Nordhavn-Allman
Basil Parmesan Chicken, Broccoli & Rice Bake - my creation based off of a Campbell's Soup Recipe
Ingredients:
2 large chicken breasts cut in half for 4 servings
Steak seasoning
14 oz bag frozen broccoli
1 1/3 cups rice
1 can Progresso Recipe Starter Basil Parmesan
1½ cans of water (use the Progresso can)
½ cup shredded cheese of choice to sprinkle on top
Put rice in the pot and stir in the Progresso starter and 2 cans of water
Add the frozen broccoli and stir
Season chicken breasts with steak seasoning and add to the pot
Put Ninja on Oven 350° and cook for about 35-40 minutes
Turn the Ninja off, add the cheese to the top, and return the lid until ready to eat.
** It was yummy! I've also made it using cream of chicken soup, but I had the Progresso on hand and it was really good!!!
****
Basil-Tomato Pasta*, By: Mary Nell Aguinaga, June 4, 2016
Ingredients:
12 oz linguine pasta
1- 15 oz can diced tomatoes
1 large sweet onion, julienned
4 cloves garlic, thinly sliced
½ teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large strips fresh basil chopped
4 cups vegetable broth, plus ½ cup water
2 tablespoons olive oil
salt and pepper – to taste
Parmesan cheese, for garnish
Directions:
In the Ninja pot, place pasta, tomatoes, onion, garlic, and basil. Pour in broth and water. Sprinkle the pepper flakes and oregano on top. Drizzle with olive oil.
Turn to the Oven setting of 300°F, for 30 minutes. Stir every 5 minutes. A spaghetti serving spoon does well, lifting and stirring gently.
Season to taste with salt and pepper. Garnish with Parmesan cheese. Good with some cooked shrimp, garlic bread.
****
BBQ Chicken Pasta*, By: Paula De Lira, February 13, 2015Prep Time 10 minutes - Cook Time 25 minutes - Total Time 35 minutes
Yield 6 servings
A super easy one pot cheesy pasta dish loaded with tangy BBQ sauce and crisp bacon - even the pasta gets cooked right in the pot!
Ingredients:
4 slices bacon, diced
1 boneless, skinless chicken breast, cut into 1-inch chunks
2 cloves garlic, minced
1 onion, diced
2 cups chicken broth
1 (14.5-ounce) can diced tomatoes
½ cup milk
¼ teaspoon crushed red pepper flakes, or more, to taste
3 cups rotini pasta
Kosher salt and freshly ground black pepper, to taste
¼ cup barbecue sauce, or more, to taste
1 cup shredded cheddar cheese
Directions:
I cooked the bacon on Stove Top High until crispy, about 6-8 minutes; drain excess fat, reserving 1 tablespoon. Stir in chicken and cook until golden, about 2-3 minutes. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in chicken broth, tomatoes, milk, red pepper flakes, pasta, salt and pepper, to taste. Bring to a boil. Turn down to Stove Top Medium and simmer until pasta is cooked through cooked about 13-16 minutes. Stir in barbecue sauce and cheese until heated through, about 1-2 minutes.
Serve immediately.
****
Bean Burritos*, By: Cynthia Dobbs, August 14, 2015
Ingredients:
3 small onions, chopped
2 Tbs. butter
2 small cans of chopped green chilies
2- 14.5 oz cans of refried beans
1½ cups grated cheese
Flour tortillas
Directions:
Cook the onions in a little butter on Stove Top High until caramelized.
Pour in the chilies.
Add the beans. Stir gently to heat up beans. Add the cheese. Stir to mix. Take a warmed tortilla and add some of the mixture. Roll to seal. Enjoy.
**Added comment By: Aurelia Dougan McCollom – If you have 2 Ninja’s and if you wish, turn your Ninja to Stove Top High and brown. We make burritos all the time. Some are browned some are just soft rolled.
****
Bear Creek Pasta*, By: Dawn Marie Schneider-Malecek
Ingredients:
16 oz diced up chicken breast (I used bag of pre grilled)
1 bag real bacon pieces
1 can mushrooms
1- 16 oz box angel hair pasta
3½ cups water
½ cup red wine vinegar
1 cup olive oil
4 Tbs. honey Dijon style mustard)
mozzarella and cheddar cheese
Directions:
I added in that order & baked at 350° for 20 minutes stirring at 5, 10 & 15 minutes to separate noodles. Add sauce: (whisk these together then add to noodles red wine vinegar, olive oil, honey Dijon style mustard)
Top with mozzarella and cheddar cheese ....as much as you like....cover and bake until cheese is melted (I turned the cover a little so it could breathe)
****
Beef & Cheese- Better Than Hamburger Helper, By: Beth Rowand Knight, July 26, 2017
Ingredients:
1 lb. ground beef
1 box Kraft Mac & Cheese
2 cups water
¼ cup butter, ¼ cup milk and cheese packet – per instructions from box
seasonings of preference
Directions:
Turn the Ninja to Stove Top High. Brown the ground beef. Remove and drain excess grease. Set aside. Wipe the Ninja.
Add the water and macaroni. Place the lid and turn to 250°. Set the time for 10 minutes.
Take off the lid and stir frequently for 4 minutes. Water is evaporated! I took the pot out of the Ninja to stop the cooking. Add the beef. Season as desired. Add your ¼ cup butter, ¼ cup milk and cheese packet. Stir.
****
Beef Chow Mein Hot Dish*, By: Dawn Marie Schneider-Malecek
Brown hamburger on stovetop med then add
1 can each:
Cream of mushroom
Cream of celery
Cream of chicken
Chicken gumbo
Chow Mein vegetables
Chow Mein noodles
Mix and use oven setting 350° for 20 minutes
****
Beef, Macaroni and Tomato Casserole*, By: Amy Jordon
Ingredients
1 lb lean ground beef
5-6 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 onion, chopped
1 green bell pepper, chopped
½ teaspoon salt
¼ teaspoon black pepper
1- 14 ounce cans diced canned tomatoes, undrained
1- 8 ounce cans tomato sauce
8 ounces uncooked elbow macaroni or 8 ounces bow tie pasta
8 ounces shredded mozzarella cheese
¼ cup parmesan cheese
Directions
Cook noodles until al dente, 8-10 minutes, and drain.
Cook ground beef with garlic, oregano, basil, onion, green pepper, and salt and pepper until beef is browned, cooked through, and veggies are tender.
Drain any fat.
Add tomatoes and tomato sauce to beef mixture, then simmer 5-10 minutes.
Mix beef mixture with cooked macaroni and place it in the pot.
Top casserole with mozzarella and Parmesan cheeses.
**Added comments by Amy Jordan** I should have added that I decided to cook the pasta as the recipe says in the Ninja first. I added it after adding the tomatoes to simmer with the meat for 10 minutes. I wanted to add dry pasta but that meant adding water and I wasn't sure how well the pasta would have cooked. Anyway, yes, after the pasta was in I cooked it on oven setting 325° and stirring every so often. I left cheese out until the end so the hubs could add as much or as little as he likes.
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Beef Nacho Casserole*, By: Jen Moreno Dubbel, July, 26, 2017
Ingredient:
1 lb. ground beef
1 can black beans (drained & rinsed)
1 can sliced black olives (drained)
1 (8oz) can tomato sauce
¼ cup salsa
¼ tsp each garlic salt, cumin & onion powder
1-2 cups shredded cheese
Crushed tortilla chips
Directions:
Turn the Ninja to Stove Top High. Brown the ground beef and drain any excess grease.
Turn Ninja to Stove Top Low.
Add the tomato sauce and seasonings, let simmer for a few minutes.
Add the salsa, beans and olives.
Top with cheese and tortilla chips.
Turn the Ninja to the Oven setting of 300°F, and bake for 10 minutes.
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Beef Ragu with Pappardelle*, By: Diane Steidel Perez, February 14, 2017
I cooked the pasta separate and added at the end. Very easy recipe. Uses a piece of flank steak.
Ingredients:
1½ lbs flank steak – (a chuck roast is an alternative to use, still cutting into 4 parts for ease of cooking)
6 small crushed garlic cloves
1 tsp oil
Salt & pepper – to taste
32 oz. can crushed tomatoes
¼ cup beef broth
medium carrot, finely chopped
2 bay leaves
2 sprigs fresh thyme
container sliced mushrooms
Pappardelle pasta, cooked
Romano cheese
ricotta cheese
parsley
Directions:
Turn the Ninja to Stove top High. Add the oil. Sauté the crushed garlic cloves until fragrant. Cut the flank steak into 4 pieces (against grain). Salt & pepper the meat. Brown in the Ninja pot with the garlic. Add the crushed tomatoes, beef broth, carrot, bay leaves, and thyme. Cover. Turn the Ninja to Slow Cook High for 6 hours or Slow Cook Low for 8-10 hours. Remove herbs. Shred the beef and add the sliced mushrooms. Cook until mushrooms are tender. Add the cooked pasta. Serve with Romano cheese, some ricotta cheese and parsley. Really good & really easy! Enjoy!!!
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Beef Ravioli with Pumpkin Chipotle Sauce & Cheese, By: Pamela Schwaner, February 24, 2019
Ingredients:
1 (25 ounce) package frozen beef ravioli
1 (24 ounce) jar pumpkin chipotle pasta sauce
1 (8 ounce) package shredded mozzarella cheese
Directions:
Pour ¼ to ½ jar of pasta sauce in bottom of the Ninja pot. Spread out evenly.
Add frozen ravioli and flatten out evenly.
Pour remaining sauce over ravioli and spread; covering all the ravioli.
Top with shredded mozzarella cheese. Place the lid. Turn to the Oven setting of 350°F for 25 to 30 minutes. Serves 5.
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Beef Tomato Chow Mein*, By: LeAnn Gonsalves Nieves, April 14, 2015
Ingredients:
Slice the beef
2 tablespoons of oyster sauce
1 tablespoon of shoyu
1 tablespoon of cornstarch
1 tablespoon Ketchup
Pepper
Directions:
Mix above ingredients together
Set aside for at least 10 min.
Fry beef on Stove Top High
Add bell peppers fry w/ beef for 5 minutes
Add tomatoes and broth
Turn to Stove Top Medium/Low
Bring to a boil
Thicken sauce with cornstarch and water mixture
I added chow mein noodles you can also eat over rice.
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Beefy Noodle Bake*, By: Brittany Lyons, April 28, 2015
Ingredients:
chuck roast, cut into bite size pieces
1 bottle of coke (8 oz glass bottle)
1 box and a half of elbow noodles
mushrooms, cut up
onion, cut up
1 pouch of the creamy garlic sauce from Progresso
1 box of cream starter
5 cups of water
shredded cheese
Directions:
Turn your Ninja to Stove Top High and brown meat and onion. Turn to Slow Cook Low for 3 hours and had it cooking in a bottle of coke (8 oz glass bottle) then I added about a box and a half of elbow noodles, some mushrooms, an onion, a pouch of the creamy garlic sauce from Progresso, a box of cream starter, and about 5 cups of water and let it cook on slow cook low for 2 hours stirring occasionally then topped with shredded cheese . I should have put the onion in when I first started the meat and shouldn't have cooked the noodles as long but it turned out great and made a huge pot of it.
Add the noodles the last 25 minutes of cooking time. Cook to desired tenderness.
a pouch of the creamy garlic sauce from Progresso, a box of cream starter, and about 5 cups of water
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Bertolli Italian Sausage & Rigatoni, Classic Meal for 2, By: Aurelia Dougan McCollom
I used two 24 oz bags, so a meal for 4. NOT!
I didn't feel like really cooking tonight so I thought I'd try one of these dinners. Not too bad. But one package is not enough for 2 people, @ least not 2 adults. They're in the freezer section of your grocery. I put both packages in the Ninja. I did not preheat.... Oven setting, 350°. I stirred occasionally. After about 15 minutes it was done. The rolls were an after-thought, so I set it to Buffet while I fixed the garlic topped rolls in the other Ninja. So, 15 minutes later... Dinner was done.
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Big Dish – (Beef & Vegetables), By: Bonnie Martin, July 20, 2016
I made an "old stand-by" in my 3-in-1 yesterday that turned out great! It's called BIG DISH!
Ingredients:
1 lb ground beef
2 Tbs. olive oil
2 or 3 diced potatoes
1 cup diced celery
1 small diced onion
1- 15 oz. can kidney beans (drained)
1 can tomato soup + 1 can water
1 sleeve saltine crackers (crushed)
¼ cup butter
Directions:
Turn the Ninja to Stove Top High. Brown the meat and season to your liking.
Turn off the Ninja. Remove the meat from the pot. Add the oil and ingredients to pan in this order: potatoes, celery, onion, meat, beans. Mix the soup with the water and pour over all. Sprinkle on the crushed crackers, then dot with butter. Turn the Ninja to the Oven setting of 250°F, and bake for 1 hour. This is “comfort food” at its best!
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Birdseye Garlic Chicken with Pasta*, By: Aurelia Dougan McCollom, May 22, 2014
Super easy!!! I fixed the entire bag. A 3 lb bag of "Birdseye Garlic Chicken." Put it all in the pot, Stove Top High, ½ cup of water, place the lid. Stir every once and awhile. 24 minutes later, dinner!
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Bobby's Favorite Goulash (American Goulash) - Paula Deen, By: Toni Ferroni McBroom, August 9, 2015
Ingredients:
2 lbs-ground beef or turkey (I used beef)
3 tablespoons soy sauce
3 bay leaves (I used 1)
1 teaspoon Paula Deen's House Seasoning, (I used pepper, garlic powder and salt)
2 15 oz cans diced tomatoes (I used Italian stewed chopped up)
2 15 oz cans tomato sauce
3 cups water
3 cloves garlic, chopped
2 large onions, chopped
1 teaspoon Paula Deen's Seasoned Salt (I used McCormick season all)
2 cups elbow macaroni or whole grain pasta, uncooked (I used Penne because that's what I had on hand)
1 cup frozen mixed veggies or frozen corn (I used a can of corn)
Directions:
Turn your Ninja to Stove Top High to brown the ground beef, breaking it up until no longer pink. Spoon off grease.
Add onions and garlic and saute till tender, about 5 minutes.
Add the water, along with tomato sauce, diced tomatoes, seasonings, bay leaf and soy sauce. If you are adding the vegetables, add them now. Stir well.
Place the lid. Turn your Ninja to Stove Top Low and simmer for about 15 to 20 minutes. Stir occasionally during this time.
Add the macaroni, stir well, put the lid back on the pot and simmer another 15 to 20 minutes. Stir occasionally during this time.
Turn off your Ninja. Remove the bay leaves. Allow to rest about 15 minutes before serving.
****
Bow Tie Casserole*, By: Heidi Diener - Photo By: Vikki Gilbert- Blake, July 13, 2015
Crock Pot Bow Tie Casserole
Ingredients:
1½ lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1- 15 oz can tomato sauce
1- 15 oz can stewed tomatoes
1 tsp. oregano
1 tsp Italian seasoning
Salt & pepper, to taste
10 oz frozen spinach, thawed (you may use fresh spinach)
16 oz bow tie pasta, cooked (just under done)
½ cup Parmesan cheese, shredded
1½ cups mozzarella cheese, shredded
Directions:
Turn your Ninja to Stove Top High and brown ground beef with onion and garlic. Drain. Put all but last 4 ingredients in the Ninja pot. Turn to Slow Cook Low for 5-6 hours. 30 minutes prior to being done, add remaining ingredients and turn to Slow Cook High, leaving a ½ cup of mozzarella cheese to sprinkle on top. Enjoy!!
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Bow Tie Pasta & Breaded Chicken Tenders*, By: Aurelia Dougan McCollom -Cross Posted with Poultry
Ingredients:
1- 12 oz box Bow Tie pasta
6-8 breaded chicken tenders, (I use Tyson)
1- 45 oz jar Ragu
2 cups water
Add seasonings to Ragu, if you wish
Mozzarella cheese, (slices or shredded)
Directions:
(You can brown the chicken strips in your Ninja, 350°, until browned on both sides. Remove and start sauce, then add to sauce later.)
Place pasta, Ragu, seasonings, & 1 cup of the water into the Ninja and set to Oven 325° for 25 minutes. Place lid. Stir occasionally. (I stirred the pasta about every 10 minutes.)
The chicken I prepared in my Jet Stream Oven (made by Nesco), while the pasta was cooking. During the last 15 minutes of cooking, stir again and if sauce looks to thick add more water. I ended up using 2 cups, total. Add chicken @ this time. Stir. I tested pasta for doneness and ended up for a total cooking time of 27 minutes. Add mozzarella and melt. It was wonderful!!!
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Bow Tie Pasta Casserole*, By: Shannon Moody Schoonover, March 14, 2015
Ingredients:
1½ lbs ground beef
1 onion, cut
1 clove garlic
1 (15 oz) can tomato sauce
1 can stewed tomatoes
1 tsp oregano
1 tsp Italian seasoning
Salt/pepper to taste
10 frozen spinach thawed, (I used fresh)
16 oz bow tie pasta
½ cup Parmesan cheese
1½ cup shredded mozzarella
Directions:
Brown the hamburger and onion on Stove Top High, drain. Add tomato sauce and stewed tomatoes and seasoning. Turn your Ninja to Slow Cook Low for 6-7 hours. During the last 30 minutes of cooking time add the spinach, cooked pasta, and cheeses. I also added more seasoning.
**Added comment by: Aurelia Dougan McCollom – I’ve enter many a meal similar to this recipe. It is very adaptable to using the Oven mode 325° for 25 minutes.
Brown the hamburger and onion on Stove Top High, drain. Add tomato sauce and stewed tomatoes and seasonings and pasta, and 1 cup of water to start. Turn to Oven mode of 325° for 25 minutes. You may need to add a little more water, (add as needed, keeping track of the amount for next time), and stirring every 10 minutes, but very adaptable. Stir Spinach in the last 10 minutes of cooking, just to wilt.
****
Broccoli Casserole, By: Amanda N Tiffany Pierce, December 27, 2014
Ingredients:
1 cup of cooked rice
1- 15 ounce jar of Cheeze Whiz
1- 23 ounce of cream of mushroom soup
14 ounce bag of frozen broccoli
We usually double this recipe
Directions:
Cook the broccoli and rice (like it says on package).
Heat up Cheeze Whiz and soup to the Ninja pot on Stove Top Medium to melt cheese. Stir frequently. Add broccoli and rice to the Ninja. Turn to Oven 350° and bake for 20 minutes or until boiling. Stir frequently. Turn to warm. Serve. So good!!
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Broccoli, Chicken, Cheese, & Rice Casserole*, By: Marcy Mullen, October 30, 2014
Ingredients:
1 medium onion (chopped)
1 large green pepper (chopped)
2 Tablespoons butter
4 boneless/skinless chicken breasts
4 cups cooked rice (I use Minute Rice)
1 bag frozen chopped broccoli
3 small cans cream of celery soup
1 cups milk
1- 1 pound box Velveeta processed cheese (cut into chunks)
Salt and pepper to taste
Directions:
Sauté onion &green pepper with butter on Stove Top High until transparent remove and set aside.
Boil Chicken breasts with water in Ninja on Stove Top Medium until fully cooked, remove, let cool, then chop into bite size pieces.
Cook Minute Rice in Ninja, following directions on the box to make 4 cups.
Add sautéed onion/pepper mixture, chicken, broccoli, cream of celery soup, milk, Velveeta cheese to the rice, stir well, cook, and enjoy.
** you can use either Slow Cook Low (for about 2 hours, stirring occasionally), Slow Cook High (for about 1 hour, stirring occasionally ), or the oven setting at 350°, until hot & bubbly, stirring occasionally.
****
Broccoli Turkey Casserole, By: Cathy Millisor McBride - Taste of Home
Ingredients:
¼ cup chopped onion
¼ cup chopped celery
¼ cup butter, cubed
4 cups cubed cooked turkey breast..... (I roasted a turkey breast and this will give me meal two from it)...It was yummy.
1 package (16 oz) frozen broccoli florets, thawed
1 can cream of mushroom soup
1 can cream of chicken soup...both undiluted
1 cup cooked rice
½ cup shredded part-skim mozzarella cheese (I plan to use Cheddar and lots of it)
1 can 2.8 oz French-fried onions (will leave this out this time)
*** for using uncooked 1 cup of rice.. I would suggest starting with 1 cup of broth or liquid since there are 2 cans of soup in this recipe.
Directions: These directions are for using Un-Cooked Rice….
Sauté onion and celery on Stove Top High. Add remaining ingredients, except fried onions and cheese, and stir.
Turn to Oven setting 350°. Check and stir after 10-15 minutes of cooking time. Add more liquid if needed, a little at a time. Cover and recheck and stir after another 10 minutes. When done, add fried onions and cheese and turn to Buffet setting to hold. Buffet setting should melt the cheese.
** my comment: I think this will work.. when I use 2 cups uncooked rice and 1 can of soup, I usually add 4 cups of (chicken broth/water combo) Aurelia
****
(Not added….. in parentheses.) (Instructions call for the usual sauté of onions and celery; stir in the rest into a baking dish; and bake uncovered at 350 degrees for 25-30 minutes. sprinkle onions and cheese and bake 5 minutes more.
I will sauté veggies and add all rest...but from there I'm unsure.... can someone help??
I want to "Ninjaize" a recipe I found in Taste of Home. "Broccoli Turkey Casserole". I will list the entire recipe, and I think I can do it except I wonder about the rice. I don't want to pre-cook the rice in another pan. I have had some failures with rice being over cooked in the Ninja. Does anyone have suggestions for adding the raw rice (or instant) to the pot with the rest of ingredients? I don't know how much liquid to add
or how long to cook in the Ninja. Experimenting, .. thanks!!)
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Brown Butter Balsamic Ravioli*, By: Cynthia Dobbs, September 7, 2015
Ingredients:
20 oz package of fresh ravioli (I used 4 cheese)
1 Tbs. of olive oil for pasta water
6 Tbs. of butter
2 Tbs. balsamic vinegar
½ tsp salt
¼ tsp pepper
1/3 cup toasted, chopped walnuts
1/3 cup parmigiana cheese
(I used the cheese in the shaker bottle; because it's all I had. I usually use fresh grated)
Directions:
Turn your Ninja to Stove Top High. Boil 5 cups water. Add the ravioli and boil for 7 minutes.
Pour the ravioli into a colander to drain the water. Return pot back to Ninja.
Melt the butter in the pot on Stove Top High. Add the balsamic vinegar, salt and pepper, stir. Add the ravioli and stir to coat.
Top with walnuts and cheese. Enjoy!
It is delicious and very easy to make.
You can use whatever kind of filled ravioli you like and even frozen if you choose.
****
Brown Rice Pasta Shells w/Meat Sauce, By: Peggy Sanders
Ingredients:
1 lb burger
3 small zucchini's, chopped
Bacon!!
8 oz sliced mushrooms
1 quart spaghetti sauce
1 small can tomato paste
About 3 cups of water
Pasta (I used an open bag of shells, probably still 3/4's full)
Italian seasoning, salt, pepper, crushed red pepper, to taste
Directions:
Turn the Ninja to Stove Top High and brown the burger, add the zucchini to soften. Remove to a bowl and put some bacon in to cook. Keep the bacon grease and add the mushrooms to cook. Add to the meat and zucchini.
Add the dry pasta to your Ninja, and add the meat mixture on top. Add the jar of sauce and can of paste, and added approximately 3 cups of water to the mix.
Add the seasonings to taste, and stir. Turn to Stove Top Medium. Cook for 20 minutes or so, checking on it every 5-10 minutes to make sure there is still liquid and until the pasta cooked. Add more liquid is needed, a little at a time.
The bacon adds a really good taste while eating it.
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Bubble & Squeak, By: Kathleen Sanden, January 1, 2015
I think your idea is great! I'm a big Downtown Abby fan and I can't wait for Sunday. Here is a recipe I found from a traditional cooking site from Great Britain. I converted it for the Ninja, but I haven't tried it yet. I love the name!
Ingredients:
1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
2 cups very small cauliflower florets (about ½ small head)
1 medium carrot, cut into ¼ inch diced
1 medium parsnip, cut into ¼ inch diced
1 tablespoon unsalted butter
Kosher salt and freshly ground pepper
4 strips thick-cut bacon, cut into 1/3 inch strips
8 ounces Brussels sprouts, finely shredded
4 tablespoons vegetable oil
6 eggs
1 tablespoon chopped fresh chives, for garnish
Directions:
Place the potatoes, cauliflower, carrots and parsnips into Ninja and cover with cold water by 2 inches. Bring the water to a simmer, salt it generously and cook the vegetables until just tender, about 10 minutes. Drain well, shaking off as much moisture as possible, and then transfer to a large bowl with the butter. Season with salt and pepper and roughly mash, leaving lots of large, coarse chunks.
Meanwhile, cook the bacon in the Ninja on Stove Top High until brown and crisp, about 8 minutes. Transfer to the bowl with the vegetables using a slotted spoon, leaving as much bacon fat in the skillet as you can. Cook the Brussels sprouts in the Ninja on Stove Top High until wilted and tender, about 5 minutes, and then transfer to the bowl of vegetables. Mix well and divide the vegetables and bacon into 6 even patties. Refrigerate until ready to cook.
Heat 2 tablespoons of the oil in the Ninja on the same High setting. Cook the patties in batches until the bottoms turn golden brown, 4 to 5 minutes, and then flip and cook until the second sides are crisp and golden brown, another 4 to 5 minutes. Transfer to a platter.
Heat 1 tablespoon of the oil in the Ninja on Stove Top High. Crack 3 of the eggs into the pan, sprinkle with salt and pepper and cook until the whites are set. Place 1 egg on top of each bubble and squeak cake. Fry the remaining eggs and place on the remaining cakes, and then serve topped with the chives.
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Buffalo Chicken & Potato Casserole*, By: Julie Stiles Simpson, October 22, 2015
This was REALLY good and REALLY easy! Adapted from Publix Aprons recipe.
Ingredients:
1- 20 oz bag of diced potatoes with onion (Simply Potatoes)
½ cup Texas Pete
6 slices precooked bacon, coarsely chopped
1- 24 oz bag of boneless skinless chicken breasts (Purdue Perfect Portions)
1½ cups shredded Mexican blend cheese
½ cup French fried onions
½ cup sliced green onions
½ cup ranch dressing (Marie's yogurt ranch dressing)
Directions:
Turn your Ninja to the Oven setting of 350°F to preheat while preparing the ingredients. Spray with the Misto (or Pam). Toss potatoes with ¼ cup Texas Pete. Add potatoes to the Ninja, bake for 20 minutes stirring once halfway through the bake time. Meanwhile, cut chicken into ½” cubes. Reduce heat to 300°F. Toss chicken with remaining ¼ cup of Texas Pete then add it to the potatoes in the Ninja. Combine cheese, fried onions, green onions and ranch dressing in a bowl and top the potatoes and chicken with that mixture. Bake for 15-18 minutes. Let stand for 5 minutes to cool then serve.
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Buffalo Chicken Alfredo Skillet Lasagna*, By: Sarita LePine, March 20, 2015
Ingredients:
1 Tbs. olive oil
2 boneless skinless chicken breasts cut into bite sized pieces
10 oven ready dry lasagna noodles broken in 2 inch sections
1 jar of Alfredo sauce
1½ cup water
½ cup franks red hot wing sauce
1 Tbs. butter
1 egg
½ cup ricotta cheese
Sprinkle of shredded mozzarella cheese on top
Directions:
Heat oil on Stove Top High. Add chicken pieces and cook (covered) for 10 minutes or until thoroughly cooked. Stir often.
Change to Oven setting of 350°F.
Add noodles cover with Alfredo sauce, red hotsauce and water. Cover and cook 15-20 minutes or until noodles are tender.
Mix together Ricotta cheese and the egg. Add that to the skillet mix. Stir it all together.
Cover the top of the skillet lasagna with a sprinkle of mozzarella cheese. Turn off pot when the cheese is melted.
****
Buffalo Chicken Blue Cheese Lasagna*, By: John Fleming, August 20, 2014
Ingredients:
3 chicken breasts, skinless
1 cup chicken stock
1 sliced onion
3 sliced sweet peppers (we used red and yellow)
1 package regular lasagna noodles
2 tablespoons oil
1- 8 oz container Crumbled Blue Cheese
1- 15 oz ricotta cheese
1- 16 oz pasta sauce of choice
1 cup buffalo sauce
Directions:
Turn your Ninja to Stove Top Medium. Add the chicken stock to the pot and place the rack. Add your chicken and cook for ½ hour. Test for doneness.
Remove chicken and set aside to cool. Then shred with two forks.
Turn your Ninja to Stove Top Medium and sauté peppers and onion in oil until tender.
Take shredded chicken and mix with pasta sauce of choice and buffalo sauce.
Put a spoonful of chicken mixture in Ninja pot. Next layer raw lasagna noodles and spread with ricotta cheese.
Next layer shredded cheese of choice (cheddar was used in this recipe).
Repeat chicken mixture, noodles, spread with ricotta, and shredded cheese until you are out of mixture.
Top with Blue cheese crumbles.
Turn your Ninja to Slow Cook Low setting, approximately 2 hours or until noodles are tender.
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Buffalo Chicken Lasagna, By: Stephanie Chaffee
I made Buffalo Chicken Lasagna last night...things got rushed and I unfortunately don't have a photo, but it was really good. I don't think this has been yet. I modified the Ninja Hearty Skillet Lasagna:
Ingredients:
1 tablespoon canola oil
2 cans of chicken or you could use fresh ground chicken
1 small onion, chopped
2 garlic cloves
1 celery rib, finely chopped
1 large carrot, grated or thinly sliced
1 can diced tomatoes, drained
10 uncooked lasagna noodles
1 bottle of Frank's Red Hot
1½ cups water
15 oz. ricotta cheese
1 cup mozzarella cheese
7 oz. crumbled blue cheese
¼ cup Parmesan cheese
1 egg, lightly beaten
Directions:
1. Using the Stove Top High, heat oil and add chicken, onion, garlic, celery, carrot, cook until vegetables are tender. Stir in tomatoes, half of the wing sauce and half of the water; bring to a boil and then lower heat and cook for about 10 minutes.
2. Arrange noodle pieces over chicken and pour the remaining hot sauce and water over the noodles. Set to Stove Top Low and cook for 15-20 minutes. (I used medium heat and the chicken got a bit too crispy)
3. Stir all cheeses and egg together in separate bowl. Spoon the cheese mixture over noodles. Cover and let stand.
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Buitoni Refrigerator Ravioli*, By: Amanda Thomson Dukauskas, April 16, 2016
Ingredients:
1- (18-20 oz) package Buitoni 4 cheese ravioli– or your favorite brand
1- 24 oz jar spaghetti sauce
20-24 small balls of fresh mozzarella
¾ jar of warm water for rinsing out sauce
minced garlic – to taste
little weenies, (optional)
Directions:
Add all of the ingredients to the Ninja. Turn to the Oven setting of 350° for 20 minutes. Stir occasionally to keep from sticking.
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Burrito Bake*, By: Kelli Austin, October 4, 2015
Ingredients:
1 lb ground beef
½ package onion soup mix
salt & pepper, to taste
1 tablespoon of chili powder
1- 16 ounce can of refried beans
4 ounces sour cream
10 ounce can of Ro-Tel tomatoes
1 cup cheddar cheese
8-10 flour tortillas
Directions:
Turn the Ninja to Stove top High. Brown hamburger meat with dried soup mix, salt, pepper and chili powder. Drain excess grease. Add the refried beans and sour cream.
Remove the meat mixture to a bowl. Wipe out the pot. Soften the flour tortillas. Add some meat and roll, making 8-10 burritos. Line the tortillas in the pot, seam side down. Add the Ro-Tel tomatoes and cheddar cheese. Place the lid. Turn your Ninja to the Oven setting of 325°F for 15 minutes. Remove the lid, and turn to 300°F for 10 more minutes or until cheese melts.
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Butter Chicken Curry & Rice, By: Kaye Welch, October 22, 2016 - Cross posted in Poultry
Ingredients:
1 lb chicken breasts, cut in small pieces
2 Tbs. butter
1 onion, chopped
Simply Asian seasoning packet – (Taste of India is another option)
15 oz tomato sauce
2 cups cooked rice
½ cup of light or heavy cream, (half & half was used in this recipe)
Directions:
Make the rice in the Ninja. Remove and wipe out the Ninja. Turn the Ninja to Stove Top High. Add the chicken to brown. Remove and set aside. Add the butter. Sauté the onions and return the chicken to the Ninja pot. Add the seasoning packet and tomato sauce. Reduce the heat to Stove Top Low and simmer for 15 minutes. Add the cream. Continue simmering for 10 minutes to thicken the sauce. Makes 6 servings.
The original recipe calls for 12 different spices that are unavailable in our area. The spice packets suggested are available online.
When making this next time, I will cook the rice with the meal instead of ahead of time. Stir often and check moisture to prevent sticking.
Enjoy. Serves 4-6
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Butternut Squash Risotto with Bacon and Sage, By: Jessica Conol – Ninja Kitchen
Ingredients
1 tablespoon olive oil
2 medium onions, chopped
4 strips bacon, chopped
2 tablespoons chopped fresh sage leaves
1 cup uncooked Arborio rice
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups chicken broth
2 cups fresh butternut squash, peeled and chopped
¼ cup grated Parmesan cheese
Directions
1. Pour oil into pot. Set to Stove Top High and heat oil. Add onions, bacon, and sage to pot. Cook uncovered 10 minutes or until onions are tender, stirring occasionally. Stir rice, salt, and black pepper into pot. Cook uncovered 5 minutes, stirring often. Stir in broth. Cook 10 minutes.
2. Stir squash into pot. Set to Stove Top Low. Cover and cook 20 minutes or until rice and squash are tender.
3. Stir cheese into pot. Set to Stove Top High. Cook uncovered 10 minutes or until liquid is absorbed but mixture is creamy, stirring occasionally.
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