Casseroles, Pasta, Rice, C (Chili-Cuban)
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Casseroles, Pasta, Rice, C (Chili-Cuban) - for Word 25 pages
Scroll down! The recipes follow the last listing! Scroll down!
* Photo and recipe provided in the photo files.
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.
****
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!
****
You Will Find:
Chili-Bean-Mac*, By: Mary Nell Aguinaga, November 16, 2020
Chili Cheese Potato Casserole*, By: Tammy Ludwig Baughcum, June 16, 2014, - Cross Posted with Chili
Chili Mac*, By: Sonya De Lisle
Chili Mac & Cheese, By: Joanne Whispell Robert, June 10, 2015
Chili Rellenos Casserole*, By: Allana Alla Sverbil, May 23, 2015
Chinese Beef Casserole*, By: Janey Belongia, August 7, 2016
Chinese Noodles with Chicken, Mushrooms, Scallions and Green Peppers*, By: Dimple Godse
Chorizo Poutine*, By: Bonnie Smith, August 18, 2015
Chris’ Orzo Casserole, By: Christina Smith, September 7, 2015
Chuck Wagon Casserole*, By: Beth Rowand Knight, January 26, 2015
Cilantro Lime Rice, By: Linda Leeth Sponsler, May 8, 2014
Conchitas*, By: David Guerra, November 5, 2015
Cooking Rice in the Ninja*, By: Aurelia Dougan McCollom, May 8, 2014
Cooking Sticky Rice Using the Steamer Setting on the 4-in-1 as A Rice Cooker, May 29, 2015
Cornbread Casserole, By: Joni M. Reed, December 20, 2015
Couscous with Shallot & Mint, By: Keith Sansevere, August 31, 2015
Cornbread Casserole *, By: Joni M. Reed
Crab and Bacon Mac and Cheese*, By: Mary Director
Cracker Barrel's Chicken & Rice, By: Margie Beasley Warmath White, September 19, 2015
Cream Peas with Ham*, By: Denise Blasius, September 19, 2014
Creamed Pasta & Shrimp*, By: Bonnie Smith, April 5, 2019
Creamy & Spicy Sausage Fusilli*, By: Michelle Williams, April 8, 2016
Creamy Beefy Black Beans & Rice*, By: Rose Andrews
Creamy Burrito Casserole*, By: Kirsten Ballas Pickle, February 20, 2015
Creamy Chicken & Broccoli Over Rice*, By: Shawntel Womack, November 13, 2014
Creamy Chicken & Broccoli with Orzo*, By: Roxanne McConnell, January 13, 2018
Creamy Chicken & Brown Rice Casserole*, By: Olga Raelynn Santellan, February 20, 2018
Creamy Chicken Bacon Pasta*, By: Chad Stewart Marsh, October 8, 2018 – (This is from our Newsfeed Recipes 1 Converted File)
Creamy Ham & Macaroni*, By: Amanda Harris
Creamy Pesto Pasta with Chicken*, By: Caterina Lucia Dazzo-Cascio, July 14, 2014
Creamy Smoked Chicken Pasta*, By: Caro Botha, September 2, 2015
Creamy Spinach & Sausage Pasta, By: Amanda Harris, September 22, 2015
Creamy Sweet Corn & Garlic Pasta with Fresh Peas*, Brian M Almashie, November 6, 2018
Creamy Tomato Chicken & Mushroom Penne*, By: Wendy Thompson DiFulco, August 8, 2017
Crustless Taco Pie*, By: Misty Lynn, November 30, 2018 – Cross Posted in Breakfast and Casseroles
Cuban Black Beans and Rice, By: Barb Ruiz Rizzio-Meyer - Ninja Cook Book
Cuban Black Beans & Rice, By: Becky Winslow, September 25, 2014, - Ninja Recipe Book
Chili-Bean-Mac*, By: Mary Nell Aguinaga, November 16, 2020
Ingredients:
1 lb. ground beef
1 – 15 oz. can diced tomatoes with chiles
1 fresh chopped Roma tomato
3-4 chopped roasted green chiles
1 – 15 oz. can pinto beans(with jalapeno)
½ cup small elbow macaroni
2 tsp. red chili powder
shredded cheddar cheese - garnish
Directions:
Turn your Ninja multi-cooker to Stove Top High. Add the beef, onions, and garlic to brown. Remove any excess grease.
Add the remaining ingredients, except the cheese.
Still using Stove Top High, bring to a boil. Reduce to Stove Top Low and simmer. Cover, stirring frequently. Cook for 20 minutes or until pasta is tender.
I used the Ninja 4-in-1 multi-cooker, one pot cooking.
*Top with shredded cheese!
****
Chili Cheese Potato Casserole*, By: Tammy Ludwig Baughcum, June 16, 2014, - Crossed with Chili
I'm newer to this site and this is the first recipe I have posted. I tried cooking this in the Ninja for dinner tonight & it was really good so I thought I would share. I call it Chili Cheese Potato Casserole.
Ingredients:
1½ lbs. of lean ground beef
1 medium onion, chopped
¼ cup Sweet Bell Pepper, chopped
1 - 7.7 oz. Box Au Gratin Potatoes, value size
1 can dark red kidney beans, drained
1- 16 oz. can diced tomatoes
2 teaspoons chili powder
½ teaspoon salt
1 tablespoon olive oil
2 cups of hot water
Directions:
Heat olive oil on Stove Top High setting. Add ground beef, onion & sweet peppers and cook until the meat has browned. Mix the cheese seasoning packet from the boxed potatoes with the two cups of hot water and add it to the ground beef mixture. Stir in the potatoes from the box and all other ingredients. Change to the Slow Cook Low setting and simmer for up to 4 hours or until the potatoes are tender the sauce has thickened.
****
Chili Mac*, By: Sonya De Lisle
Chili Mac recipe that my husband loves... (just like the Army, but better)
Ingredients:
1/2 cup chopped onion
2 pounds lean ground beef
1 box of noodles (I used Ditilini)
1- 16 ounces tomato sauce
1½ cups water
1 chili seasoning packet
1 cup shredded Cheddar cheese
Directions:
Brown the onion and ground beef on Stove Top High; add the remaining ingredients (except cheese), cover and cook on Stove Top High for 15 minutes or until noodles are ready, sprinkle cheese on top and cook until cheese is melted...Enjoy!
**Added comments by Aurelia Dougan McCollom:** Turn to Oven Setting of 325° and cook for about 25 minutes. Stir after 7-10 minutes and again after 20 minutes of cooking. (I usually stir 3 times) Test for doneness. Add cheese and melt.
****
Chili Mac & Cheese, By: Joanne Whispell Robert, June 10, 2015
Ingredients:
1½ pound of ground beef, turkey or chicken
1 packet of Chili Seasoning
1 package Cracker Barrel Cheddar Cheese
1 can of tomato sauce (large can)
1 lb box of macaroni
1 can water
Directions:
Turn your Ninja to Stove Top High and brown the meat. Drain excess grease. Add the tomatoes, water, cheese, chili seasoning and macaroni. Turn to Stove Top Low, stirring often until pasta is cooked through (about 10-20 minutes) and liquid is absorbed.
****
Chili Rellenos Casserole*, By: Allana Alla Sverbil, May 23, 2015
WARNING: CHEESE OVERLOAD ALERT
Ingredients:
4- 4 oz can diced green chilies (drained)
2- 8 oz bags 4 cheese Mexican cheese blend
2 eggs (beaten)
5 oz can evaporated milk
2 tablespoons flour
½ cup low fat milk
8 oz can tomato sauce
Prep:
Mix together 2 eggs, low fat milk, evaporated milk, and flour – set a side.
Cooking:
1) Spray the base of the Ninja with cooking spray - base and sides
2) Set Ninja to oven 350°F
3) Layer: 8 oz chilies (2- 4 oz cans) - drained - spread across base of Ninja then evenly spread out 8 oz of the Mexican cheese blend. Next layer the remaining 8 oz chilies (2-4 oz cans). Lastly, evenly pour the mixture made in the prep.
4) Place the lid and let it cook for 25 minutes
5) After 25 minutes of cooking, evenly pour 8 oz tomato sauce and then add 8 oz of the Mexican cheese blend on top.
6) Cook for another 10 minutes, then serve!
The brown crust is the first layer of the peppers which turned into a crust. The taste is basically like a creamy pizza with a jalapeño crust. Not spicy whatsoever!
****
Chinese Beef Casserole*, By: Janey Belongia, August 7, 2016
Ingredients:
2 lbs. ground beef
1 cup onion, chopped
1 cup celery, chopped
2 cans (10-3/4 oz each) condensed cream of mushroom soup
1 can (14 oz) bean sprouts, undrained
1/3-1/2 cup soy sauce (depending on your taste)
1 tsp pepper
1 cup uncooked long grain rice
1 can (8 oz) sliced water chestnuts, drained
1 large can chop suey vegetables, drained
Chow mein noodles
Directions:
Turn the Ninja to Stove Top High. Cook the beef, onions and celery until beef is no longer pink. Drain excess grease. Season with pepper. Stir in soup, soy sauce and bean sprouts. Bring to a boil. Stir in rice, water chestnuts and Chinese vegetables. Turn to the Oven setting of 325°F for 25 minutes. Place the lid. Stir occasionally to keep from sticking. (Reduce temperature if desired). Uncover and sprinkle with the chow mein noodles. Bake for an additional 20 minutes, uncovered.
****
Chinese Noodles with Chicken, Mushrooms, Scallions and Green Peppers,
By: Dimple Godse
Serves 4
Ingredients:
6-7 skinless, boneless chicken breast fillets/ strips
(I kept a portion aside and made wraps for my children. You could use as per your requirements)
1 tablespoon vegetable oil or 1tsp sesame seed oil
4 scallions chopped (greens will be added when the dish is nearly ready)
1 pack button mushrooms
1 green bell pepper chopped
Chinese noodles
½ cup tomato purée
1 Tbs. ginger garlic ready minced (or fresh)
Method:
Marinade boneless chicken fillets (strips) for 30 minutes using
half a lemon
1 Tbs. honey
1 Tbs. dark soy sauce
1 tsp ginger paste
Salt and pepper
Directions:
Set the Ninja on Stove Top Medium. (I never use high as it gets too hot.)
Brown chicken in sesame or vegetable oil, stirring constantly until juices run clear. Remove from pot when done and set aside. Add the scallions. Stir and sauté for a few minutes. Then add the mushrooms. Cover pot and steam for 2 minutes.
Add the green peppers. Do not cover and cook after adding green bell peppers as they will loose their color. Stir for a few minutes till they still have a little bite in them.
Chop the chicken into pieces and add. Give it a quick 1 minute stir and remove from pan and set aside. Take care not to overcook.
All of the above does not take too much time as the Ninja cooks quickly.
Now for the noodles,
With the Ninja still on Stove Top Medium, add a tiny amount of ginger, garlic and chilies (if you wish). Give it a quick stir and add in 1½ cups of water,
Add the tomato purée, Noodles, Salt to taste.
Set Ninja on Oven to 120° degrees Celsius that is approx 250° Fahrenheit for 30 minutes.
Check and stir in between so they don't stick to the bottom.
When the noodles are done add the already cooked ingredients and the greens from the scallions. Mix well and enjoy.
****
Chorizo Poutine*, By: Bonnie Smith, August 18, 2015
Ingredients:
Chorizo - (found in with polish sausage etc.) remove casing
Ground pork if the chorizo is too spicy
Flour
Milk
Paprika
Lil cumin
Coriander
Celery salt
Garlic
Diced onion
Cilantro-garnish
****
French Fries
Eggs
****
Directions:
Cook chorizo and diced onion on Stove Top High. Half way through add some garlic. Once cooked add flour. The dish will get thick, so cook on Stove Top Low a little to remove the raw flour taste. Slowly add milk while whisking. Repeat, go slow; if you add too much milk at once it will get lumpy. Add more garlic and remaining seasonings to taste, keeping the Ninja on Stove Top Low. When done, switch to the Buffet setting.
Fix your French fries and eggs.
**The dish taste better if you deep fry the French fries. Cook the eggs sunny side up.
To serve: Place French fries on plate, top with the chorizo gravy, then place egg on top and sprinkle with cilantro. Enjoy!
***There are no ingredient amounts given. Just use amounts and seasonings for your tastes.
****
Chris’ Orzo Casserole, By: Christina Smith, September 7, 2015
Ingredients:
1 lb. Orzo
2-14 oz. cans Italian style stewed tomatoes, drained, chopped (reserve juice)
2½ cups feta cheese
3 Tbs. butter
5 cups water
1 can beef consommé
1 lb. ground turkey
1 tsp. oregano
1 tsp. garlic powder
1 tsp. cumin
6-8 stalks green onion, chopped
2-3 Tbs. Olive oil
1 small can V-8 juice (Mexican style if desired)
Directions:
In a separate pot or a 2nd Ninja, boil water and consommé. Add butter and orzo. Boil 10 minutes. Set aside. DO NOT DRAIN.
In your Ninja, heat the oil on Stove Top High. Brown turkey, onion, and spices. Drain excess grease if necessary. Remove and set aside.
In the Ninja pot, layer ½ of the orzo with consommé. Add in layers; ½ of turkey, ½ feta, ½ tomatoes. Layer these ingredients twice. Top with remaining orzo in consommé. Drizzle reserved tomato liquid and V-8 juice over the top.
Bake at 325-350°F for 40-50 minutes. Test for tenderness, and increase time if necessary, testing often. Watch your temperature. You need to remember, your Ninja is already hot from browning.
****
Chuck Wagon Casserole*, By: Beth Rowand Knight, January 26, 2015
This is very good. I made a few adjustments for the Ninja.
Ingredients:
1 lb ground chuck
1 medium onion or onion flakes
½ tsp chili powder
1 tsp garlic salt
1 can drained corn (or use frozen corn)
1 (16 oz) can baked beans (can be seasoned)
1 can tomato soup
(This was kind of dry after baking in the Ninja so maybe add tomato soup can of water or 8 oz can tomato sauce)
Topping:
1 egg
1½ cup Bisquick
¾ cup shredded cheddar cheese
¼ cup cornmeal
½ cup milk
Directions:
Brown ground chuck and onion on Stove Top High, drain. Add rest of ingredients listed, except topping ingredients. Stir.
In separate bowl, mix the topping ingredients. Spoon over top of mixture already in the main Ninja pot.
My original oven recipe says to bake at 400° for 20-25 minutes. So in the Ninja, I started out baking at 375° for 20 minutes, turning temperature down by 25° degree intervals if it sounded like it was boiling too hard. (Optional - I placed a paper towel under the lid to keep moisture from lid from falling on the cornbread.). I had it turned down to 275° before the 20 minutes were up.
**Added comment by: Aurelia Dougan McCollom – If you feel it is1. boiling to hard, you can also turn the lid to relieve some of the heat, also.
****
Cilantro Lime Rice, By: Linda Leeth Sponsler, May 8, 2014
Ingredients:
1 tsp. olive oil
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
½ tsp. salt
1 lime
Directions:
Heat oil on Stove Top High and then stir rice and half the lime juice for one minute. Add the water and salt, bring to full boil. Cover and simmer 20-25 minutes (that time is on regular stove but as I said it only took about 10 minutes in the Ninja). Add cilantro and the other ½ of the lime juice and fluff with a fork. I typically double this recipe and the time I made it in the Ninja I quadrupled it as I was having a large group for dinner.
… I have made my cilantro lime rice in the Ninja one time - it was best I have ever made - only took 10 minutes to cook on stovetop setting instead of 20 or 25 on regular stove. It was not gummy at all. I plan on doing it again that way and making extra to freeze.
If you have Chipotle’s where you live this rice is similar to what they serve. My daughter and I love, love, love it!!!
****
Conchitas*, By: David Guerra, November 5, 2015
Ingredients:
1½ lbs ground beef
1 Tbs. oil
16 oz box elbow pasta
15 oz can tomato sauce
1 can Ro-Tel
1 Tbs. garlic powder
1 Tbs. Cumin
1 Tbs. Hamburger Deluxe Seasoning
1 Tbs. Chupacabra Rub
Directions:
Turn your Ninja to Stove Top High. Add the oil and the noodles. Sauté until noodles are lightly brown. Add the beef and break up, stirring constantly until browned. Drain any excess grease. Add your seasonings, tomato sauce and Ro-Tel.
Fill pot ¾ full with water. Stir to mix. Turn to the Oven setting of 400° for 30 minutes. Place your lid. Test for doneness after 20 minutes. When done, you can switch to Buffet/Warm setting to hold.
****
Cooking Rice in the Ninja*, By: Aurelia Dougan McCollom, May 8, 2014
1 cup rice
2 cups water
½ teaspoon salt
1 tablespoon butter or oil (optional)
Pre-cooking: It's good practice to rinse your rice in a strainer before cooking. This isn't strictly necessary, but it will rinse off any dusty starch on the surface of the rice along with any leftover chaff or stray particles. (Some rice has more starchy coating than others.)
1. Measure the Rice and Water: For most rice, use a 1:2 ratio of one cup of rice to two cups of water. Measure a half cup of uncooked rice per person and scale this ratio up or down depending on how much you're making. Some rice varieties will need a little less or a little more water as it cooks, so check the package for specific instructions.
2. Boil the Water: Bring the water to boil using Stove top High. This took 10 minutes. You could probably make this quicker by heating your water in the microwave or using hot water. I used cold water to start.
3. Add the Rice: When the water has come to a boil, stir in the rice, salt, and butter (if using), and bring it back to a gentle simmer. This took 2 minutes.
4. Cover and Cook: Cover the pot and plug the vent with aluminum foil. Try not to take off the lid while the rice is cooking — this lets the steam out and affects the cooking time. I did however, to stir it and test. It was @ the 19 minute mark, and again just before turning it off. I then took the entire pot out of the Ninja and set it on a hot pad for 3 minutes, then stirred. (This 3 minutes was not added to the cooking time.)
10 minutes water to boil
2 more minutes to bring back to a boil
11 minutes, total rice cooking time
Completely done @ 23 minutes
****
Cooking Sticky Rice Using the Steamer Setting on the 4-in-1 as A Rice Cooker, May 29, 2015
Add your rice and recommended ratio of water. Plug the vent using aluminum foil, cork, or whatever works best for you. Set the timer for 5 minutes. When the timer alerts you and the 5 minutes are up, the Ninja automatically goes to keep warm. This is just like simmer! Let simmer it for 15 minutes or until rice is done. This makes perfectly sticky short grained rice for rice balls.
****
Cornbread Casserole*, By: Joni M. Reed
Ingredients:
1 box cornbread mix (I used Jiffy)
1 egg
½ stick butter
8 oz sour cream
1 can creamed sweet corn
1 can regular sweet corn (drained)
Pam
1 baking pan that will fit in Ninja
Directions:
Mix all ingredients together and pour into baking pan that has been lightly sprayed with Pam.
Pour 2 cups of water into Ninja pot and place rack in Ninja pot.
Put casserole on rack and place lid on pot.
You may also drape a large dish towel over the top of the Ninja, to absorb excess steam, before placing the lid on.
Bake at 350° for 55 minutes, adding ½ to 1 cup water to pot every ½ hour.
**added comment by: Aurelia Dougan McCollom** - You can add 4-5 cups of water to just underneath rack, and more towards the end if needed. It is 1 cup of water for every 10 minutes of baking time for steam baking.
Test for doneness with toothpick test as you would with a cake.
****
Couscous with Shallot & Mint, By: Keith Sansevere, August 31, 2015
Ingredients:
1 large or 2 small shallots
1 cup Israeli couscous
1¼ cup water
2 Tbs. of chopped fresh mint
olive oil
salt & pepper
Directions:
Mince up the shallot & mint in separate bowls. Set the Ninja to Stove Top High and put in some olive oil. Let it get hot and then toss in the shallots and sauté until they're soft, a minute or two.
Put in the couscous and stir with the oil and shallots for about 30 seconds to a minute, just to toast them a little.
Add the water and some salt & pepper. Cover and simmer on Stove Top High for 5 minutes. Turn down to Stove Top Low for 3 minutes or until it soaks up all of the water.
Toss in the fresh mint and stir. Enjoy.
I never thought to put fresh mint in a dish but this also works with rice too. I've also made it with garlic instead of shallots, comes out great either way.
****
Crab & Bacon Mac & Cheese*, By: Mary Director
Ingredients
3 slices bacon, chopped
¼ cup diced onion
3 tablespoons butter
3 tablespoons flour
2 cups milk
8 oz cream cheese, cubed
2 cups shredded Gouda
1 cup shredded Guyere
1 teaspoon Dijon mustard
pepper
1- 8 oz container lump crab meat
1 lb cavatappi pasta
2 tablespoons butter, melted
1 cup Panko breadcrumbs
2 tablespoons parmesan cheese
Directions:
All done in the Ninja ...
1. Cooked the pasta and set it aside.
2. Cooked bacon & onion & crab, set it aside. 3. Made milk & cheese mixture in the ninja then afterwards added in the pasta and the crab/onion/bacon.
The pasta I made required 11 minutes of cooking time according to the box. So I put in the pasta (1 lb) in the main cooking pot and added in 3½ cups of water, 2 tablespoons of butter, stirred and then covered. Ninja was set for Oven 250° for 20 to 22 minutes. When completed, there was absolutely no water to drain. Quick and easy.
Prepped, cooked, and baked all aspects of this recipe in the Ninja. Was amazed at how easy the main cooking pan was to clean even after having the entree baked in it. No scrubbing at all. Hal really liked the recipe. I think it is too rich for me. I did substitute the cheeses in the recipes (almost $20 worth) for a Mac & Cheese Shredded blend I found at the store ($7 on sale for 2 packages). You don't need the panko at all. Bottom and sides brown and get crispy. I think I would turn the oven down to 350. I got the recipe from here:
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Cracker Barrel's Chicken & Rice, By: Margie Beasley Warmath White, September 19, 2015
Ingredients:
3 chicken breasts (I used a package of tenders)
1-2 Tbs. olive oil
garlic powder – to taste
Greek seasoning – to taste
2 cans cream of chicken soup
1 can of chicken broth
sliced mushrooms – fresh or canned
1 onion, chopped
Directions:
Turn your Ninja to Stove Top High and brown the chicken in the olive oil. Add soup, broth, sliced mushrooms and chopped onion. Turn to Slow Cook High and cook for 3-4 hours. Serve over rice or add cooked egg noodles into the chicken mixture. The Cracker Barrel serves over rice.
** I cooked the noodles on the stove. I had 12 oz package and used about 2/3 of it. If you use the 12 oz package and need more liquid just add chicken broth.
****
Cream Peas with Ham*, By: Denise Blasius, September 19, 2014
Ingredients:
1 quart vegetable stock
2-3 cups diced ham
1 small onion, diced
2 Tbs. parsley
¼ tsp black pepper
1 tsp minced garlic
1 package noodles, (I used bow tie)
2– 15 oz. jars light Alfredo sauce
1 package frozen peas
Add vegetable stock, ham, onion, parsley, pepper and garlic to your Ninja. Turn to slow Cook Low for 2-4 hours or Slow Cook High for 1-2 hours.
Add the noodles. Turn Ninja to Oven setting of 350° and cook for 30 minutes. Stir. Add Alfredo sauce and peas. Stir again and wait a couple of minutes for peas to thaw.
Enjoy
I came up with this recipe last night.
****
Creamed Pasta & Shrimp*, By: Bonnie Smith, April 5, 2019
Ingredients:
7 ounces medium or large shrimp
1 egg
¼ cup half and half
½ ounce grated Parmesan cheese (2 tablespoons)
2 teaspoons reduced calorie margarine
1 tablespoon minced shallots
1 garlic clove, minced
1 cup hot cooked linguine or fettuccine (hot)
1 tablespoon minced fresh Italian parsley
¼ teaspoon salt
dash pepper
Directions:
Shell and devein shrimp. Set aside. In small bowl combine egg and half and half. Stir in cheese and set aside.
Turn your Ninja to Stove Top High. Heat margarine till bubbly. Add shallots and garlic. Sauté till shallots are soft. Add shrimp and cook shrimp until it just turns pink. Turn to Stove Top Low. Add the egg mixture. Stir to combine. Continue to stir until mixture thickens. Add pasta, parsley, salt and pepper. Using plastic tongs toss well until pasta is coated in sauce. Serve immediately. Serves 2
Per WW old cookbook: 314 calories, 30 grams protein, 12 grams fat, 19 grams carbohydrate
****Notes on what I did: I cooked my pasta first and left in strainer in sink. My shrimp was already precooked, so I just thawed it out. I didn’t measure as usual, lol, but continued following the directions, added the shrimp to get heated through. Before adding the pasta, I ran it under hot water to heat up again and so it wasn’t stuck together. I used some diced onion in place of the shallots.
****
Creamy & Spicy Sausage Fusilli*, By: Michelle Williams, April 8, 2016
Makes: 6 servings .. Prep Time: 3 minutes .. Cook Time: 30 minutes
Ingredients:
1 pound spicy Italian sausage
1 tablespoon extra virgin olive oil
1 onion, diced
2 cloves garlic, minced
28 ounce can crushed tomatoes
sea salt and freshly ground black pepper, to taste
3½ cups water
16 ounce box fusilli pasta
1½ cups heavy cream
3 tablespoons fresh basil, sliced into ribbons
Directions:
Set the dial on the Ninja Cooking System to Stove Top High. Allow to preheat for 3 minutes. Add the sausage and saute until browned, about 7 minutes.
Add the olive oil to the cooker, then the onions and garlic. Saute for another 1 minute. Add crushed tomatoes and season with salt and pepper.
Add the water to the pot, and stir in the pasta so that all of the noodles are submerged in water. (Tip: 28 ounces equals 3½ cups—so you can just fill up the tomato can with water, which also helps to salvage the liquid that sticks to the sides of the can!) Set the dial on the Ninja Cooking System to Oven at 250°F. Cover with the lid and allow to cook for 10 minutes. Remove the lid and add the cream. Stir the pasta, replace the lid, and allow to cook for another 10 minutes.
Remove the lid, turn off the cooker, and add in the basil leaves. Stir and allow to sit for 2 minutes. Serve and enjoy!
****
Creamy Beefy Black Beans & Rice*, By: Rose Andrews
Ingredients:
1 lb lean ground beef (or ground turkey works too!)
1 medium onion, chopped
1 package mild taco seasoning mix
1- (16 oz) bag frozen corn
1- (16 oz) can black beans drained and rinsed (you could use kidney beans or pinto beans)
1- (12 oz) jar salsa
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chili’s
1 package Knorr Mexican Rice Sides
3 Laughing Cow Queso Fresco & Chipotle wedges
Directions:
Brown meat and onion, on High: drain. Wipe remaining beef fat from pan. Cook Knorr Rice according to Stove Top directions: boiling water on Stove Top High and simmering on Stove Top Low. Add browned beef, & remaining ingredients into the Ninja and mix. Continue to cook on Stove top Medium. until heated through, about 10-15 minutes.
Optional: I used the last of the broken chips from our Tostitos bag for some crunchy goodness
** Creamy Beefy Black Beans & Rice. The two weeks from now until Thanksgiving we clean out our freezer and pantry and go casserole crazy. I whipped this up tonight. It's yummy! The laughing cow wedges make it creamy and a bit spicy! (I doubled this recipe and am freezing half of it)**
****
Creamy Burrito Casserole*, By: Kirsten Ballas Pickle, February 20, 2015
Ingredients:
1 lb ground beef
½ onion, chopped
1 package taco seasoning
6 large flour tortillas, (8” diameter)
1 can refried beans
2-3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream
Directions:
Turn your Ninja to Stove Top Medium and brown meat and onions. Drain any excess grease. Add taco seasoning and stir in refried beans. Mix well. Remove from Ninja.
Mix soup and sour cream in a separate bowl.
Spread 1/3 sour cream mixture in the bottom of your Ninja pot. Add tortillas. Add 1/3 meat and bean mixture. Next add a layer of cheese. Repeat layers. End with cheese on top. Turn your Ninja to 350°F and bake for 20-30 minutes. After the first 10 minutes I turned the temp down to 300° as it was bubbling. I continued cooking for 20 minutes.
Serves 6.
****
Creamy Chicken & Broccoli Over Rice*, By: Shawntel Womack, November 13, 2014
Ingredients:
3 large chicken breast
2-3 cups of broccoli
1 can of cream of cheddar
1 can of cream of chicken
1 cup of sour cream
1.5 cup of chicken broth
1tsp salt
1 tsp of Cajun seasoning
¼ tsp Garlic Salt
Directions:
Put everything in the Ninja except for sour cream and broccoli.
Cook on Slow Cook Low of 6 hours.
Cook rice on the side. (I made 3 cups)
Stir in broccoli and cook to preferred doneness (about 20 minutes).
When finished, shred the chicken and stir in sour cream.
Serve over rice. Enjoy!
****
Creamy Chicken & Broccoli with Orzo*, By: Roxanne McConnell, January 13, 2018
Ingredients:
4 Tbs. extra-virgin olive oil
1 heaping Tbs. minced garlic
1 sliced large onion
4 Tbs. butter
1 tsp thyme
5 Tbs. flour
1 cup milk
1- (30 oz.) carton chicken broth
6 cups water
salt & pepper - to taste
2-3 cups cooked chicken, cut & shredded
1 large package (16 oz.) frozen broccoli florets
3 cups shredded cheddar cheese
Directions:
Turn the Ninja to Stove Top High. Heat for 5-8 minutes. Add olive oil, garlic and onions. Sauté until translucent. Reduce the heat to Stop Top Low. Add butter and thyme and mix until butter melts. Stir in flour until onions are coated. Slowly stir in milk and season with salt & pepper. Add chicken broth and water; continue to simmer. Carefully add the chicken and broccoli. Return to Stove Top High. Place the lid. Bring to boil. Add 1 cup of cheese. Reduce heat to Stove Top Low. Remove the lid from the Ninja. Simmer for about 20 minutes. Return to Stove Top High. Bring back to a boil. Add the orzo and place the lid. Cook until orzo is done, (about 7-10 minutes). Reduce to Stove Top Low and add the remaining cheese. Stir gently to mix. Salt &pepper to taste.
****
Creamy Chicken & Brown Rice Casserole*, By: Olga Raelynn Santellan, February 20, 2018
Be sure to add in only the rice and chicken stock at first—the rice needs time to soften before the other ingredients are added.
6 Servings
Cook Time 80 minutes
Ingredients:
1½ cups long grain brown rice
6 cups chicken stock
3 boneless and skinless chicken breasts, cut into bite-sized pieces
1 onion, diced
3 cloves garlic, peeled and minced
1 cup sliced mushrooms, or chopped, if desired
1 (8oz.) package cream cheese – softened and in small pieces
sea salt and freshly ground black pepper, to taste
1 cup sharp cheddar cheese, shredded and divided
2 stalks broccoli, stalks and florets, chopped
¼ cup parsley, chopped
¼ cup Parmesan cheese, shredded
2 tablespoons bread crumbs
Directions:
Rinse the brown rice in 2-3 changes of water using a strainer. If you skip this step, the excess starch on the outside of the rice may cause bubbling inside the cooker. Add the rice to the Ninja pot. Add the chicken stock. Turn the Ninja to Stove Top High. Place the lid on the cooker and cook for 25 minutes.
While the rice is cooking, prep the chicken by cutting it into ½ inch pieces. Prep the vegetables: chop the broccoli, dice the onion, mince or press the garlic, slice the mushrooms, and chop the parsley.
After the rice has cooked for 25 minutes (it will still be firm), turn the Ninja to the Oven setting of 250℉. Remove the lid and add the chicken, onions, garlic, mushrooms, cream cheese and half of the shredded cheddar. Sprinkle with salt and pepper. Stir to combine. Add the small chunks of cream cheese. Stir. It’s ok if it’s not completely incorporated at this stage, because it will melt as the casserole cooks. Replace the lid and cook for 40 minutes, opening to stir once halfway through. After the 40 minutes, add the broccoli and parsley. Add 1/3 cup of chicken broth. Stir to combine. Top with the remaining cheddar and the Parmesan cheese. Replace the lid and cook for 10 minutes until the broccoli is tender and the cheese is melted. Turn off the Ninja. Remove the lid. Sprinkle with bread crumbs and allow to set for 5 minutes before serving.
****
Creamy Chicken Bacon Pasta*, By: Chad Stewart Marsh, October 8, 2018 – (This is from our Newsfeed Recipes 1 Converted File)
Serves 4 to 6
Prep Time: 10 minutes
Total Time: 45 minutes
Ingredients:
5 slices bacon
1 pound chicken breasts (2 each), sliced
Salt and pepper, to taste
2½ teaspoons Italian seasoning
1½ teaspoons smoked paprika
½ teaspoon red chili flakes
5 ounces baby spinach
4 to 5 small tomatoes, diced
5 cloves garlic, minced
1½ cups heavy cream
2 cups Parmesan, shredded
12 ounces penne, cooked al dente
Directions:
Turn the Ninja to Stove Top High, Cook the bacon until crisp. Remove. Drain on a paper towel and chop. Drain grease from the pot and reserve.
Add 2 to 3 tablespoons of the bacon grease back to the pot. In batches, so as not to crowd the pan, add the sliced chicken and season with salt, pepper, Italian seasoning, paprika and chili flakes. When the chicken is cooked and no longer pink, remove it from the pot and set aside. Continue cooking in batches until all the chicken is cooked and set aside.
Add the spinach and tomatoes to the Ninja pot and cook until the spinach is wilted. Add the garlic and cook for 30 seconds more.
Add the heavy cream and bring to a simmer, reducing the heat to Stove Top Low/Medium if necessary. Cook until thickened. Add the Parmesan cheese. Stir until the cheese has melted and the sauce has thickened.
Add the cooked pasta, chicken and bacon back into the Ninja pot. Stir to evenly mix.
****
Creamy Ham 'n' Macaroni*, By: Amanda Harris
Ingredients:
2 cups uncooked elbow macaroni
¼ cup butter, cubed
¼ cup all-purpose flour
2 cups 2% milk
4 teaspoons chicken bouillon granules
¼ teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese, divided
1½ cups cubed fully cooked ham
¼ cup grated Parmesan cheese
Directions:
I wanted to make this and cook the pasta in the sauce (like the spaghetti). I was nervous, but it worked like a charm!!
I melted the butter and whisked in the flour on stove top low. Added the milk, bouillon and pepper and turned up to high for a couple minutes until thickened.
Then I turned the Ninja to 300° and set it for 20 minutes. Added the ham (I upped it to 2 cups), macaroni (2 cups uncooked), one cup cheddar, parmesan, and 2 cups water and covered. I stirred it a couple times and after the 20 minutes I turned it off, removed the lid and sprinkled the top with another cup of cheddar.
I doubt I have to tell you that this was a hit with the kids!!
****
Creamy Pesto Pasta with Chicken*, By: Caterina Lucia Dazzo-Cascio, July 14, 2014
1 lb of penne pasta
2 tablespoon of butter
2 tablespoons of olive oil and butter
1½ lbs chicken, cut up
Garlic, to taste
¾ cup milk and 1/3 cup butter
1½ cups of pesto
1½ tablespoons of cornstarch
I absolutely LOVE the Ninja! I just made a Creamy Pesto Pasta with Chicken! Some of the stuff I just eyeballed, but I'll try to give estimates.
Here's what I did:
-Cooked 1 lb of penne pasta with 4½ cups of water and 2 tablespoon of butter for 30 minutes on Oven setting at 300° degrees.
-Once it was cooked, I transferred it into a bowl. (There was a little excess water, so I probably could have used less)
-I then put approximately 2 tablespoons of olive oil and butter in the Ninja used Stove Top High.
-add the chicken which I cut up and sprinkled some garlic on top
-once the chicken was cooked, (because I didn't have heavy cream) I added ¾ milk and 1/3 butter
- then I added the pesto (I used store bought), but it was approximately 1½ cups of pesto
-after about 2 minutes I added about 1½ tablespoons of cornstarch to thicken the sauce a bit.
-took the pasta and stirred it all together in the Ninja.
-then I just left it on Buffet so it would stay warm.
****
Creamy Smoked Chicken Pasta*, By: Caro Botha, September 2, 2015
Ingredients:
1 Onion, chopped
1 Tbs. butter
1 grated zucchini
2/3rds cup of grated carrot
2 shredded smoked chicken breasts – precooked earlier
400gr (almost 1 lb) of pasta shapes
4 cups water
1 can of corn kernels
8 oz tub of cooking cream (think it’s 200ml)
garlic flakes, to taste
50gr (2oz) finely grated parmesan cheese
Directions:
Turn your Ninja to Stove Top High. Add the butter and saute the chopped onion. Add the zucchini and carrots. Simmer until soft. Add the shredded chicken, pasta shapes, water, cooking cream, garlic flakes and parmesan cheese.
Set Oven to 300°F for 20 minutes, until pasta was al dente. Add the corn and turn to the Buffet setting. The pasta softened more while it was standing and the sauce thickened up nicely.
NOTE: When using thinner sauces, use 3¾ cup water. For whole grain and thicker pastas, increase cooking time by 2–4 minutes, or until pasta is tender. Serve.
****
Creamy Spinach & Sausage Pasta, By: Amanda Harris, September 22, 2015
Ingredients:
6 oz. smoked sausage, thin sliced
1 Tbs. olive oil
1 medium onion, diced
1 (14.5 oz.) can diced tomatoes with chiles
2 cups chicken broth
8 oz. pasta
3 cups fresh spinach
1 cup (4 oz.) Monterey jack, shredded
1 green onion, sliced
Directions:
Turn your Ninja to Stove Top High. Add the olive oil. Brown the sausage.
Drain off the excess grease.
Add the onion and saute until soft. Add the tomatoes and broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on your Ninja. Turn your Ninja to 300°F for 25 minutes. Stir occasionally while the pasta cooks to keep it from sticking.
Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, it will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Sprinkle the green onions over top. Serve hot!
** I used Tinkyada brown rice penne in a one pot dish.
****
Creamy Sweet Corn & Garlic Pasta with Fresh Peas*, Brian M Almashie, November 6, 2018
OMG Delicious!
Top this pasta with any protein — I used beef, but you can use chicken, shrimp, pork or just add bacon to the recipe below. Or, this would also be good with wild mushrooms.
Ingredients:
1 Tbs. olive oil
1 stick butter
1 head garlic (sliced - Use it All!)
2 ears corn; shucked (I used fresh)
1 cup fresh peas (@Trader Joes now)
1 cup heavy whipping cream
¼ cup flour (I used white whole wheat)
¼ cup Parmigiano cheese
¼ - ½ cup whole milk (or you can use water from the cooked pasta)
fresh Basil, Oregano, Chives and/or Thyme (to taste)
chili flakes (to taste)
salt & pepper (to taste)
pasta (I used whole wheat penne)
Directions:
Start by grilling/cooking whatever protein you want. I decided on beef tonight and once it was cooked, I put it in foil to let it rest while I continued with the recipe.
Put your Ninja on the highest OVEN setting and fill with hot water. (I boiled the water first and then added it to the Ninja to save some time.) You can also cook the pasta and fresh peas on Stove Top High, if you choose.
Add fresh peas and pasta to the Ninja pot and cook until the pasta tender. Strain and set aside. Reserve ½ cup pasta water (or you can use whole milk.)
In the (now empty) Ninja pot, add the butter and olive oil. Once melted, add all the sliced garlic and fresh sweet corn. Cook for about 5 minutes or until corn is fully cooked.
Add the flour and stir until combined. Next, add the heavy whipping cream and cheese, stirring constantly. Let it cook for a few minutes. Finally, add the previously cooked pasta and peas. Add the basil, chili flakes, salt and pepper. Finally add the whole milk (or reserved pasta water) until you get the consistency desired. (Start with ¼ cup and add as needed.
Plate and add more cheese and top with the protein of your choice (sliced beef for me.) Serve immediately with warm bread and of course wine. We had Pinot.
I will make this with shrimp next time.
Bon appétit!
****
Creamy Tomato Chicken & Mushroom Penne*, By: Wendy Thompson DiFulco, August 8, 2017
Ingredients:
1 each yellow & white onion, chopped
7 toes garlic, chopped
1 green pepper, chopped
1 Tbs. dried parsley
2 Tbs. dried Italian seasoning
sugar – to taste
2 Tbs. olive oil
7 chicken thighs, skinless
12 oz. can of tomato paste
16 oz. can of tomato sauce
1 (8 oz.)container sliced white mushrooms
¼ cup parmesan cheese
1 cup heavy whipping cream - stir and taste
1 pound penne pasta, cooked
Directions:
Turn the Ninja to Stove Top High. Add the oil, seasonings, garlic and onion. Sauté until onions are clear. Add the paste and " fry" down paste for a few minutes, stirring constantly. Add the sauce and continue to cook. Add the sugar to taste. Add the chicken thighs. Bring to boil. Reduce the Ninja to Stove Top Low and simmer about 45 minutes. Cook the pasta and drain during this time. Remove thighs to a plate to cool. When cool enough to handle, shred. Add the mushrooms to the sauce and continue to cook until mushrooms are tender. Add the parmesan cheese when this is combined. Add in the whipping cream to desired color and creaminess. This should be orange in color not red. Add the shredded chicken and the penne. Stir to combine. Plate your dish and add more cheese if desired.
****
Crustless Taco Pie*, By: Misty Lynn, November 30, 2018 – Cross Posted in Breakfast and Casseroles
Ingredients:
1 lb. ground beef (or sausage)
3 green onions, chopped
4 large eggs
2/3 cup heavy cream
1 cup Mexican cheese
1/3 cup salsa (we didn't use)
1 package taco seasoning (or homemade)
Directions:
Turn the Ninja to Stove Top High. Brown the meat. Drain any grease if needed. Add seasoning and onions. In a bowl whisk eggs and heavy cream. Turn the Ninja to the Oven setting of 350°F. Pour in egg mixture and cheese, stir, cover and set timer for 15 minutes. Check and cook 5 minutes longer, if needed.
Optional add ins: anything taco! Black olives, jalapenos, tomatoes, etc. Top with sour cream and guacamole!
We travel 50 weeks a year for work and the Ninja 4-n-1 has been a life saver in hotel rooms!
****
Cuban Black Beans and Rice, By: Barb Ruiz Rizzio-Meyer - Ninja Cook Book
I made the Cuban Black Beans and Rice. Right now it's on Stove Top High to dry it out a bit. I followed the instructions on the Ninja cookbook and the rice was cooked perfectly. I did feel it needed additional cumin and oregano at the end, so I just added that to it and will see what happens
Ingredients:
1 Tbs. olive oil
1 large onion, chopped
1 large green or red pepper, chopped
4 cloves garlic, minced
1 cup uncooked regular long-grain white rice
1 tsp dried oregano, crushed
1 tsp ground cumin
¾ tsp salt
¼ tsp black pepper
2 cans (about 15 ounces each) black beans, rinsed and drained
2 cups water
1 can (about 15 ounces) diced tomatoes, undrained
Directions:
Pour oil into pot. Set it to Stove Top High and heat oil. Add onion and pepper to pot. Cook uncovered 10 minutes or until vegetables are tender-crisp, stirring occasionally. Add garlic to pot. Cook 2 minutes, stirring often. Stir in rice, oregano, cumin, salt, and black pepper. Cook 2 minutes, stirring often.
Place 1 cup beans in bowl and coarsely mash with fork. Stir mashed beans, whole beans, water, and tomatoes in pot. Set Oven to 350°F for 25 minutes. Cover and cook until liquid is absorbed and rice is tender, stirring occasionally after 15 minutes of cooking time.
****
Cuban Black Beans & Rice, By: Becky Winslow, September 25, 2014, - Ninja Recipe Book
Ingredients:
1 lb smoked sausage, sliced
1 tablespoon olive oil
1 large onion, chopped
1 large red or green pepper, chopped
4 cloves garlic, minced
1 cup uncooked regular long-grain white rice
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
¾ teaspoon salt
¼ teaspoon ground black pepper
2-15 ounce cans black beans, rinsed and drained
2 cups water
1-15 ounce can diced tomatoes, undrained
Directions:
Add oil to pot. Turn your Ninja to Stove Top High and heat the oil. Add smoked sausage and brown. Add onion and pepper to the pot. Cook uncovered 10 minutes or until vegetables are tender-crisp, stirring occasionally. Add garlic to pot. Cook 2 minutes, stirring often. Stir in rice, oregano, cumin, salt, and black pepper. Cook 2 minutes, stirring often.
Place 1 cup beans in a bowl and coarsely mash with fork. Stir mashed bean, whole beans, water, and tomatoes in the pot. Add the sliced sausage. Set Oven to 350° for 25 minutes. Cover and cook until liquid is absorbed and rice is tender, stirring occasionally after 15 minutes of cooking time.
****
Casseroles, Pasta, Rice, C (Chili-Cuban) - for Word 25 pages
Scroll down! The recipes follow the last listing! Scroll down!
* Photo and recipe provided in the photo files.
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:
Chili-Bean-Mac*, By: Mary Nell Aguinaga, November 16, 2020
Chili Cheese Potato Casserole*, By: Tammy Ludwig Baughcum, June 16, 2014, - Cross Posted with Chili
Chili Mac*, By: Sonya De Lisle
Chili Mac & Cheese, By: Joanne Whispell Robert, June 10, 2015
Chili Rellenos Casserole*, By: Allana Alla Sverbil, May 23, 2015
Chinese Beef Casserole*, By: Janey Belongia, August 7, 2016
Chinese Noodles with Chicken, Mushrooms, Scallions and Green Peppers*, By: Dimple Godse
Chorizo Poutine*, By: Bonnie Smith, August 18, 2015
Chris’ Orzo Casserole, By: Christina Smith, September 7, 2015
Chuck Wagon Casserole*, By: Beth Rowand Knight, January 26, 2015
Cilantro Lime Rice, By: Linda Leeth Sponsler, May 8, 2014
Conchitas*, By: David Guerra, November 5, 2015
Cooking Rice in the Ninja*, By: Aurelia Dougan McCollom, May 8, 2014
Cooking Sticky Rice Using the Steamer Setting on the 4-in-1 as A Rice Cooker, May 29, 2015
Cornbread Casserole, By: Joni M. Reed, December 20, 2015
Couscous with Shallot & Mint, By: Keith Sansevere, August 31, 2015
Cornbread Casserole *, By: Joni M. Reed
Crab and Bacon Mac and Cheese*, By: Mary Director
Cracker Barrel's Chicken & Rice, By: Margie Beasley Warmath White, September 19, 2015
Cream Peas with Ham*, By: Denise Blasius, September 19, 2014
Creamed Pasta & Shrimp*, By: Bonnie Smith, April 5, 2019
Creamy & Spicy Sausage Fusilli*, By: Michelle Williams, April 8, 2016
Creamy Beefy Black Beans & Rice*, By: Rose Andrews
Creamy Burrito Casserole*, By: Kirsten Ballas Pickle, February 20, 2015
Creamy Chicken & Broccoli Over Rice*, By: Shawntel Womack, November 13, 2014
Creamy Chicken & Broccoli with Orzo*, By: Roxanne McConnell, January 13, 2018
Creamy Chicken & Brown Rice Casserole*, By: Olga Raelynn Santellan, February 20, 2018
Creamy Chicken Bacon Pasta*, By: Chad Stewart Marsh, October 8, 2018 – (This is from our Newsfeed Recipes 1 Converted File)
Creamy Ham & Macaroni*, By: Amanda Harris
Creamy Pesto Pasta with Chicken*, By: Caterina Lucia Dazzo-Cascio, July 14, 2014
Creamy Smoked Chicken Pasta*, By: Caro Botha, September 2, 2015
Creamy Spinach & Sausage Pasta, By: Amanda Harris, September 22, 2015
Creamy Sweet Corn & Garlic Pasta with Fresh Peas*, Brian M Almashie, November 6, 2018
Creamy Tomato Chicken & Mushroom Penne*, By: Wendy Thompson DiFulco, August 8, 2017
Crustless Taco Pie*, By: Misty Lynn, November 30, 2018 – Cross Posted in Breakfast and Casseroles
Cuban Black Beans and Rice, By: Barb Ruiz Rizzio-Meyer - Ninja Cook Book
Cuban Black Beans & Rice, By: Becky Winslow, September 25, 2014, - Ninja Recipe Book
Chili-Bean-Mac*, By: Mary Nell Aguinaga, November 16, 2020
Ingredients:
1 lb. ground beef
1 – 15 oz. can diced tomatoes with chiles
1 fresh chopped Roma tomato
3-4 chopped roasted green chiles
1 – 15 oz. can pinto beans(with jalapeno)
½ cup small elbow macaroni
2 tsp. red chili powder
shredded cheddar cheese - garnish
Directions:
Turn your Ninja multi-cooker to Stove Top High. Add the beef, onions, and garlic to brown. Remove any excess grease.
Add the remaining ingredients, except the cheese.
Still using Stove Top High, bring to a boil. Reduce to Stove Top Low and simmer. Cover, stirring frequently. Cook for 20 minutes or until pasta is tender.
I used the Ninja 4-in-1 multi-cooker, one pot cooking.
*Top with shredded cheese!
****
Chili Cheese Potato Casserole*, By: Tammy Ludwig Baughcum, June 16, 2014, - Crossed with Chili
I'm newer to this site and this is the first recipe I have posted. I tried cooking this in the Ninja for dinner tonight & it was really good so I thought I would share. I call it Chili Cheese Potato Casserole.
Ingredients:
1½ lbs. of lean ground beef
1 medium onion, chopped
¼ cup Sweet Bell Pepper, chopped
1 - 7.7 oz. Box Au Gratin Potatoes, value size
1 can dark red kidney beans, drained
1- 16 oz. can diced tomatoes
2 teaspoons chili powder
½ teaspoon salt
1 tablespoon olive oil
2 cups of hot water
Directions:
Heat olive oil on Stove Top High setting. Add ground beef, onion & sweet peppers and cook until the meat has browned. Mix the cheese seasoning packet from the boxed potatoes with the two cups of hot water and add it to the ground beef mixture. Stir in the potatoes from the box and all other ingredients. Change to the Slow Cook Low setting and simmer for up to 4 hours or until the potatoes are tender the sauce has thickened.
****
Chili Mac*, By: Sonya De Lisle
Chili Mac recipe that my husband loves... (just like the Army, but better)
Ingredients:
1/2 cup chopped onion
2 pounds lean ground beef
1 box of noodles (I used Ditilini)
1- 16 ounces tomato sauce
1½ cups water
1 chili seasoning packet
1 cup shredded Cheddar cheese
Directions:
Brown the onion and ground beef on Stove Top High; add the remaining ingredients (except cheese), cover and cook on Stove Top High for 15 minutes or until noodles are ready, sprinkle cheese on top and cook until cheese is melted...Enjoy!
**Added comments by Aurelia Dougan McCollom:** Turn to Oven Setting of 325° and cook for about 25 minutes. Stir after 7-10 minutes and again after 20 minutes of cooking. (I usually stir 3 times) Test for doneness. Add cheese and melt.
****
Chili Mac & Cheese, By: Joanne Whispell Robert, June 10, 2015
Ingredients:
1½ pound of ground beef, turkey or chicken
1 packet of Chili Seasoning
1 package Cracker Barrel Cheddar Cheese
1 can of tomato sauce (large can)
1 lb box of macaroni
1 can water
Directions:
Turn your Ninja to Stove Top High and brown the meat. Drain excess grease. Add the tomatoes, water, cheese, chili seasoning and macaroni. Turn to Stove Top Low, stirring often until pasta is cooked through (about 10-20 minutes) and liquid is absorbed.
****
Chili Rellenos Casserole*, By: Allana Alla Sverbil, May 23, 2015
WARNING: CHEESE OVERLOAD ALERT
Ingredients:
4- 4 oz can diced green chilies (drained)
2- 8 oz bags 4 cheese Mexican cheese blend
2 eggs (beaten)
5 oz can evaporated milk
2 tablespoons flour
½ cup low fat milk
8 oz can tomato sauce
Prep:
Mix together 2 eggs, low fat milk, evaporated milk, and flour – set a side.
Cooking:
1) Spray the base of the Ninja with cooking spray - base and sides
2) Set Ninja to oven 350°F
3) Layer: 8 oz chilies (2- 4 oz cans) - drained - spread across base of Ninja then evenly spread out 8 oz of the Mexican cheese blend. Next layer the remaining 8 oz chilies (2-4 oz cans). Lastly, evenly pour the mixture made in the prep.
4) Place the lid and let it cook for 25 minutes
5) After 25 minutes of cooking, evenly pour 8 oz tomato sauce and then add 8 oz of the Mexican cheese blend on top.
6) Cook for another 10 minutes, then serve!
The brown crust is the first layer of the peppers which turned into a crust. The taste is basically like a creamy pizza with a jalapeño crust. Not spicy whatsoever!
****
Chinese Beef Casserole*, By: Janey Belongia, August 7, 2016
Ingredients:
2 lbs. ground beef
1 cup onion, chopped
1 cup celery, chopped
2 cans (10-3/4 oz each) condensed cream of mushroom soup
1 can (14 oz) bean sprouts, undrained
1/3-1/2 cup soy sauce (depending on your taste)
1 tsp pepper
1 cup uncooked long grain rice
1 can (8 oz) sliced water chestnuts, drained
1 large can chop suey vegetables, drained
Chow mein noodles
Directions:
Turn the Ninja to Stove Top High. Cook the beef, onions and celery until beef is no longer pink. Drain excess grease. Season with pepper. Stir in soup, soy sauce and bean sprouts. Bring to a boil. Stir in rice, water chestnuts and Chinese vegetables. Turn to the Oven setting of 325°F for 25 minutes. Place the lid. Stir occasionally to keep from sticking. (Reduce temperature if desired). Uncover and sprinkle with the chow mein noodles. Bake for an additional 20 minutes, uncovered.
****
Chinese Noodles with Chicken, Mushrooms, Scallions and Green Peppers,
By: Dimple Godse
Serves 4
Ingredients:
6-7 skinless, boneless chicken breast fillets/ strips
(I kept a portion aside and made wraps for my children. You could use as per your requirements)
1 tablespoon vegetable oil or 1tsp sesame seed oil
4 scallions chopped (greens will be added when the dish is nearly ready)
1 pack button mushrooms
1 green bell pepper chopped
Chinese noodles
½ cup tomato purée
1 Tbs. ginger garlic ready minced (or fresh)
Method:
Marinade boneless chicken fillets (strips) for 30 minutes using
half a lemon
1 Tbs. honey
1 Tbs. dark soy sauce
1 tsp ginger paste
Salt and pepper
Directions:
Set the Ninja on Stove Top Medium. (I never use high as it gets too hot.)
Brown chicken in sesame or vegetable oil, stirring constantly until juices run clear. Remove from pot when done and set aside. Add the scallions. Stir and sauté for a few minutes. Then add the mushrooms. Cover pot and steam for 2 minutes.
Add the green peppers. Do not cover and cook after adding green bell peppers as they will loose their color. Stir for a few minutes till they still have a little bite in them.
Chop the chicken into pieces and add. Give it a quick 1 minute stir and remove from pan and set aside. Take care not to overcook.
All of the above does not take too much time as the Ninja cooks quickly.
Now for the noodles,
With the Ninja still on Stove Top Medium, add a tiny amount of ginger, garlic and chilies (if you wish). Give it a quick stir and add in 1½ cups of water,
Add the tomato purée, Noodles, Salt to taste.
Set Ninja on Oven to 120° degrees Celsius that is approx 250° Fahrenheit for 30 minutes.
Check and stir in between so they don't stick to the bottom.
When the noodles are done add the already cooked ingredients and the greens from the scallions. Mix well and enjoy.
****
Chorizo Poutine*, By: Bonnie Smith, August 18, 2015
Ingredients:
Chorizo - (found in with polish sausage etc.) remove casing
Ground pork if the chorizo is too spicy
Flour
Milk
Paprika
Lil cumin
Coriander
Celery salt
Garlic
Diced onion
Cilantro-garnish
****
French Fries
Eggs
****
Directions:
Cook chorizo and diced onion on Stove Top High. Half way through add some garlic. Once cooked add flour. The dish will get thick, so cook on Stove Top Low a little to remove the raw flour taste. Slowly add milk while whisking. Repeat, go slow; if you add too much milk at once it will get lumpy. Add more garlic and remaining seasonings to taste, keeping the Ninja on Stove Top Low. When done, switch to the Buffet setting.
Fix your French fries and eggs.
**The dish taste better if you deep fry the French fries. Cook the eggs sunny side up.
To serve: Place French fries on plate, top with the chorizo gravy, then place egg on top and sprinkle with cilantro. Enjoy!
***There are no ingredient amounts given. Just use amounts and seasonings for your tastes.
****
Chris’ Orzo Casserole, By: Christina Smith, September 7, 2015
Ingredients:
1 lb. Orzo
2-14 oz. cans Italian style stewed tomatoes, drained, chopped (reserve juice)
2½ cups feta cheese
3 Tbs. butter
5 cups water
1 can beef consommé
1 lb. ground turkey
1 tsp. oregano
1 tsp. garlic powder
1 tsp. cumin
6-8 stalks green onion, chopped
2-3 Tbs. Olive oil
1 small can V-8 juice (Mexican style if desired)
Directions:
In a separate pot or a 2nd Ninja, boil water and consommé. Add butter and orzo. Boil 10 minutes. Set aside. DO NOT DRAIN.
In your Ninja, heat the oil on Stove Top High. Brown turkey, onion, and spices. Drain excess grease if necessary. Remove and set aside.
In the Ninja pot, layer ½ of the orzo with consommé. Add in layers; ½ of turkey, ½ feta, ½ tomatoes. Layer these ingredients twice. Top with remaining orzo in consommé. Drizzle reserved tomato liquid and V-8 juice over the top.
Bake at 325-350°F for 40-50 minutes. Test for tenderness, and increase time if necessary, testing often. Watch your temperature. You need to remember, your Ninja is already hot from browning.
****
Chuck Wagon Casserole*, By: Beth Rowand Knight, January 26, 2015
This is very good. I made a few adjustments for the Ninja.
Ingredients:
1 lb ground chuck
1 medium onion or onion flakes
½ tsp chili powder
1 tsp garlic salt
1 can drained corn (or use frozen corn)
1 (16 oz) can baked beans (can be seasoned)
1 can tomato soup
(This was kind of dry after baking in the Ninja so maybe add tomato soup can of water or 8 oz can tomato sauce)
Topping:
1 egg
1½ cup Bisquick
¾ cup shredded cheddar cheese
¼ cup cornmeal
½ cup milk
Directions:
Brown ground chuck and onion on Stove Top High, drain. Add rest of ingredients listed, except topping ingredients. Stir.
In separate bowl, mix the topping ingredients. Spoon over top of mixture already in the main Ninja pot.
My original oven recipe says to bake at 400° for 20-25 minutes. So in the Ninja, I started out baking at 375° for 20 minutes, turning temperature down by 25° degree intervals if it sounded like it was boiling too hard. (Optional - I placed a paper towel under the lid to keep moisture from lid from falling on the cornbread.). I had it turned down to 275° before the 20 minutes were up.
**Added comment by: Aurelia Dougan McCollom – If you feel it is1. boiling to hard, you can also turn the lid to relieve some of the heat, also.
****
Cilantro Lime Rice, By: Linda Leeth Sponsler, May 8, 2014
Ingredients:
1 tsp. olive oil
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
½ tsp. salt
1 lime
Directions:
Heat oil on Stove Top High and then stir rice and half the lime juice for one minute. Add the water and salt, bring to full boil. Cover and simmer 20-25 minutes (that time is on regular stove but as I said it only took about 10 minutes in the Ninja). Add cilantro and the other ½ of the lime juice and fluff with a fork. I typically double this recipe and the time I made it in the Ninja I quadrupled it as I was having a large group for dinner.
… I have made my cilantro lime rice in the Ninja one time - it was best I have ever made - only took 10 minutes to cook on stovetop setting instead of 20 or 25 on regular stove. It was not gummy at all. I plan on doing it again that way and making extra to freeze.
If you have Chipotle’s where you live this rice is similar to what they serve. My daughter and I love, love, love it!!!
****
Conchitas*, By: David Guerra, November 5, 2015
Ingredients:
1½ lbs ground beef
1 Tbs. oil
16 oz box elbow pasta
15 oz can tomato sauce
1 can Ro-Tel
1 Tbs. garlic powder
1 Tbs. Cumin
1 Tbs. Hamburger Deluxe Seasoning
1 Tbs. Chupacabra Rub
Directions:
Turn your Ninja to Stove Top High. Add the oil and the noodles. Sauté until noodles are lightly brown. Add the beef and break up, stirring constantly until browned. Drain any excess grease. Add your seasonings, tomato sauce and Ro-Tel.
Fill pot ¾ full with water. Stir to mix. Turn to the Oven setting of 400° for 30 minutes. Place your lid. Test for doneness after 20 minutes. When done, you can switch to Buffet/Warm setting to hold.
****
Cooking Rice in the Ninja*, By: Aurelia Dougan McCollom, May 8, 2014
1 cup rice
2 cups water
½ teaspoon salt
1 tablespoon butter or oil (optional)
Pre-cooking: It's good practice to rinse your rice in a strainer before cooking. This isn't strictly necessary, but it will rinse off any dusty starch on the surface of the rice along with any leftover chaff or stray particles. (Some rice has more starchy coating than others.)
1. Measure the Rice and Water: For most rice, use a 1:2 ratio of one cup of rice to two cups of water. Measure a half cup of uncooked rice per person and scale this ratio up or down depending on how much you're making. Some rice varieties will need a little less or a little more water as it cooks, so check the package for specific instructions.
2. Boil the Water: Bring the water to boil using Stove top High. This took 10 minutes. You could probably make this quicker by heating your water in the microwave or using hot water. I used cold water to start.
3. Add the Rice: When the water has come to a boil, stir in the rice, salt, and butter (if using), and bring it back to a gentle simmer. This took 2 minutes.
4. Cover and Cook: Cover the pot and plug the vent with aluminum foil. Try not to take off the lid while the rice is cooking — this lets the steam out and affects the cooking time. I did however, to stir it and test. It was @ the 19 minute mark, and again just before turning it off. I then took the entire pot out of the Ninja and set it on a hot pad for 3 minutes, then stirred. (This 3 minutes was not added to the cooking time.)
10 minutes water to boil
2 more minutes to bring back to a boil
11 minutes, total rice cooking time
Completely done @ 23 minutes
****
Cooking Sticky Rice Using the Steamer Setting on the 4-in-1 as A Rice Cooker, May 29, 2015
Add your rice and recommended ratio of water. Plug the vent using aluminum foil, cork, or whatever works best for you. Set the timer for 5 minutes. When the timer alerts you and the 5 minutes are up, the Ninja automatically goes to keep warm. This is just like simmer! Let simmer it for 15 minutes or until rice is done. This makes perfectly sticky short grained rice for rice balls.
****
Cornbread Casserole*, By: Joni M. Reed
Ingredients:
1 box cornbread mix (I used Jiffy)
1 egg
½ stick butter
8 oz sour cream
1 can creamed sweet corn
1 can regular sweet corn (drained)
Pam
1 baking pan that will fit in Ninja
Directions:
Mix all ingredients together and pour into baking pan that has been lightly sprayed with Pam.
Pour 2 cups of water into Ninja pot and place rack in Ninja pot.
Put casserole on rack and place lid on pot.
You may also drape a large dish towel over the top of the Ninja, to absorb excess steam, before placing the lid on.
Bake at 350° for 55 minutes, adding ½ to 1 cup water to pot every ½ hour.
**added comment by: Aurelia Dougan McCollom** - You can add 4-5 cups of water to just underneath rack, and more towards the end if needed. It is 1 cup of water for every 10 minutes of baking time for steam baking.
Test for doneness with toothpick test as you would with a cake.
****
Couscous with Shallot & Mint, By: Keith Sansevere, August 31, 2015
Ingredients:
1 large or 2 small shallots
1 cup Israeli couscous
1¼ cup water
2 Tbs. of chopped fresh mint
olive oil
salt & pepper
Directions:
Mince up the shallot & mint in separate bowls. Set the Ninja to Stove Top High and put in some olive oil. Let it get hot and then toss in the shallots and sauté until they're soft, a minute or two.
Put in the couscous and stir with the oil and shallots for about 30 seconds to a minute, just to toast them a little.
Add the water and some salt & pepper. Cover and simmer on Stove Top High for 5 minutes. Turn down to Stove Top Low for 3 minutes or until it soaks up all of the water.
Toss in the fresh mint and stir. Enjoy.
I never thought to put fresh mint in a dish but this also works with rice too. I've also made it with garlic instead of shallots, comes out great either way.
****
Crab & Bacon Mac & Cheese*, By: Mary Director
Ingredients
3 slices bacon, chopped
¼ cup diced onion
3 tablespoons butter
3 tablespoons flour
2 cups milk
8 oz cream cheese, cubed
2 cups shredded Gouda
1 cup shredded Guyere
1 teaspoon Dijon mustard
pepper
1- 8 oz container lump crab meat
1 lb cavatappi pasta
2 tablespoons butter, melted
1 cup Panko breadcrumbs
2 tablespoons parmesan cheese
Directions:
All done in the Ninja ...
1. Cooked the pasta and set it aside.
2. Cooked bacon & onion & crab, set it aside. 3. Made milk & cheese mixture in the ninja then afterwards added in the pasta and the crab/onion/bacon.
The pasta I made required 11 minutes of cooking time according to the box. So I put in the pasta (1 lb) in the main cooking pot and added in 3½ cups of water, 2 tablespoons of butter, stirred and then covered. Ninja was set for Oven 250° for 20 to 22 minutes. When completed, there was absolutely no water to drain. Quick and easy.
Prepped, cooked, and baked all aspects of this recipe in the Ninja. Was amazed at how easy the main cooking pan was to clean even after having the entree baked in it. No scrubbing at all. Hal really liked the recipe. I think it is too rich for me. I did substitute the cheeses in the recipes (almost $20 worth) for a Mac & Cheese Shredded blend I found at the store ($7 on sale for 2 packages). You don't need the panko at all. Bottom and sides brown and get crispy. I think I would turn the oven down to 350. I got the recipe from here:
****
Cracker Barrel's Chicken & Rice, By: Margie Beasley Warmath White, September 19, 2015
Ingredients:
3 chicken breasts (I used a package of tenders)
1-2 Tbs. olive oil
garlic powder – to taste
Greek seasoning – to taste
2 cans cream of chicken soup
1 can of chicken broth
sliced mushrooms – fresh or canned
1 onion, chopped
Directions:
Turn your Ninja to Stove Top High and brown the chicken in the olive oil. Add soup, broth, sliced mushrooms and chopped onion. Turn to Slow Cook High and cook for 3-4 hours. Serve over rice or add cooked egg noodles into the chicken mixture. The Cracker Barrel serves over rice.
** I cooked the noodles on the stove. I had 12 oz package and used about 2/3 of it. If you use the 12 oz package and need more liquid just add chicken broth.
****
Cream Peas with Ham*, By: Denise Blasius, September 19, 2014
Ingredients:
1 quart vegetable stock
2-3 cups diced ham
1 small onion, diced
2 Tbs. parsley
¼ tsp black pepper
1 tsp minced garlic
1 package noodles, (I used bow tie)
2– 15 oz. jars light Alfredo sauce
1 package frozen peas
Add vegetable stock, ham, onion, parsley, pepper and garlic to your Ninja. Turn to slow Cook Low for 2-4 hours or Slow Cook High for 1-2 hours.
Add the noodles. Turn Ninja to Oven setting of 350° and cook for 30 minutes. Stir. Add Alfredo sauce and peas. Stir again and wait a couple of minutes for peas to thaw.
Enjoy
I came up with this recipe last night.
****
Creamed Pasta & Shrimp*, By: Bonnie Smith, April 5, 2019
Ingredients:
7 ounces medium or large shrimp
1 egg
¼ cup half and half
½ ounce grated Parmesan cheese (2 tablespoons)
2 teaspoons reduced calorie margarine
1 tablespoon minced shallots
1 garlic clove, minced
1 cup hot cooked linguine or fettuccine (hot)
1 tablespoon minced fresh Italian parsley
¼ teaspoon salt
dash pepper
Directions:
Shell and devein shrimp. Set aside. In small bowl combine egg and half and half. Stir in cheese and set aside.
Turn your Ninja to Stove Top High. Heat margarine till bubbly. Add shallots and garlic. Sauté till shallots are soft. Add shrimp and cook shrimp until it just turns pink. Turn to Stove Top Low. Add the egg mixture. Stir to combine. Continue to stir until mixture thickens. Add pasta, parsley, salt and pepper. Using plastic tongs toss well until pasta is coated in sauce. Serve immediately. Serves 2
Per WW old cookbook: 314 calories, 30 grams protein, 12 grams fat, 19 grams carbohydrate
****Notes on what I did: I cooked my pasta first and left in strainer in sink. My shrimp was already precooked, so I just thawed it out. I didn’t measure as usual, lol, but continued following the directions, added the shrimp to get heated through. Before adding the pasta, I ran it under hot water to heat up again and so it wasn’t stuck together. I used some diced onion in place of the shallots.
****
Creamy & Spicy Sausage Fusilli*, By: Michelle Williams, April 8, 2016
Makes: 6 servings .. Prep Time: 3 minutes .. Cook Time: 30 minutes
Ingredients:
1 pound spicy Italian sausage
1 tablespoon extra virgin olive oil
1 onion, diced
2 cloves garlic, minced
28 ounce can crushed tomatoes
sea salt and freshly ground black pepper, to taste
3½ cups water
16 ounce box fusilli pasta
1½ cups heavy cream
3 tablespoons fresh basil, sliced into ribbons
Directions:
Set the dial on the Ninja Cooking System to Stove Top High. Allow to preheat for 3 minutes. Add the sausage and saute until browned, about 7 minutes.
Add the olive oil to the cooker, then the onions and garlic. Saute for another 1 minute. Add crushed tomatoes and season with salt and pepper.
Add the water to the pot, and stir in the pasta so that all of the noodles are submerged in water. (Tip: 28 ounces equals 3½ cups—so you can just fill up the tomato can with water, which also helps to salvage the liquid that sticks to the sides of the can!) Set the dial on the Ninja Cooking System to Oven at 250°F. Cover with the lid and allow to cook for 10 minutes. Remove the lid and add the cream. Stir the pasta, replace the lid, and allow to cook for another 10 minutes.
Remove the lid, turn off the cooker, and add in the basil leaves. Stir and allow to sit for 2 minutes. Serve and enjoy!
****
Creamy Beefy Black Beans & Rice*, By: Rose Andrews
Ingredients:
1 lb lean ground beef (or ground turkey works too!)
1 medium onion, chopped
1 package mild taco seasoning mix
1- (16 oz) bag frozen corn
1- (16 oz) can black beans drained and rinsed (you could use kidney beans or pinto beans)
1- (12 oz) jar salsa
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chili’s
1 package Knorr Mexican Rice Sides
3 Laughing Cow Queso Fresco & Chipotle wedges
Directions:
Brown meat and onion, on High: drain. Wipe remaining beef fat from pan. Cook Knorr Rice according to Stove Top directions: boiling water on Stove Top High and simmering on Stove Top Low. Add browned beef, & remaining ingredients into the Ninja and mix. Continue to cook on Stove top Medium. until heated through, about 10-15 minutes.
Optional: I used the last of the broken chips from our Tostitos bag for some crunchy goodness
** Creamy Beefy Black Beans & Rice. The two weeks from now until Thanksgiving we clean out our freezer and pantry and go casserole crazy. I whipped this up tonight. It's yummy! The laughing cow wedges make it creamy and a bit spicy! (I doubled this recipe and am freezing half of it)**
****
Creamy Burrito Casserole*, By: Kirsten Ballas Pickle, February 20, 2015
Ingredients:
1 lb ground beef
½ onion, chopped
1 package taco seasoning
6 large flour tortillas, (8” diameter)
1 can refried beans
2-3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream
Directions:
Turn your Ninja to Stove Top Medium and brown meat and onions. Drain any excess grease. Add taco seasoning and stir in refried beans. Mix well. Remove from Ninja.
Mix soup and sour cream in a separate bowl.
Spread 1/3 sour cream mixture in the bottom of your Ninja pot. Add tortillas. Add 1/3 meat and bean mixture. Next add a layer of cheese. Repeat layers. End with cheese on top. Turn your Ninja to 350°F and bake for 20-30 minutes. After the first 10 minutes I turned the temp down to 300° as it was bubbling. I continued cooking for 20 minutes.
Serves 6.
****
Creamy Chicken & Broccoli Over Rice*, By: Shawntel Womack, November 13, 2014
Ingredients:
3 large chicken breast
2-3 cups of broccoli
1 can of cream of cheddar
1 can of cream of chicken
1 cup of sour cream
1.5 cup of chicken broth
1tsp salt
1 tsp of Cajun seasoning
¼ tsp Garlic Salt
Directions:
Put everything in the Ninja except for sour cream and broccoli.
Cook on Slow Cook Low of 6 hours.
Cook rice on the side. (I made 3 cups)
Stir in broccoli and cook to preferred doneness (about 20 minutes).
When finished, shred the chicken and stir in sour cream.
Serve over rice. Enjoy!
****
Creamy Chicken & Broccoli with Orzo*, By: Roxanne McConnell, January 13, 2018
Ingredients:
4 Tbs. extra-virgin olive oil
1 heaping Tbs. minced garlic
1 sliced large onion
4 Tbs. butter
1 tsp thyme
5 Tbs. flour
1 cup milk
1- (30 oz.) carton chicken broth
6 cups water
salt & pepper - to taste
2-3 cups cooked chicken, cut & shredded
1 large package (16 oz.) frozen broccoli florets
3 cups shredded cheddar cheese
Directions:
Turn the Ninja to Stove Top High. Heat for 5-8 minutes. Add olive oil, garlic and onions. Sauté until translucent. Reduce the heat to Stop Top Low. Add butter and thyme and mix until butter melts. Stir in flour until onions are coated. Slowly stir in milk and season with salt & pepper. Add chicken broth and water; continue to simmer. Carefully add the chicken and broccoli. Return to Stove Top High. Place the lid. Bring to boil. Add 1 cup of cheese. Reduce heat to Stove Top Low. Remove the lid from the Ninja. Simmer for about 20 minutes. Return to Stove Top High. Bring back to a boil. Add the orzo and place the lid. Cook until orzo is done, (about 7-10 minutes). Reduce to Stove Top Low and add the remaining cheese. Stir gently to mix. Salt &pepper to taste.
****
Creamy Chicken & Brown Rice Casserole*, By: Olga Raelynn Santellan, February 20, 2018
Be sure to add in only the rice and chicken stock at first—the rice needs time to soften before the other ingredients are added.
6 Servings
Cook Time 80 minutes
Ingredients:
1½ cups long grain brown rice
6 cups chicken stock
3 boneless and skinless chicken breasts, cut into bite-sized pieces
1 onion, diced
3 cloves garlic, peeled and minced
1 cup sliced mushrooms, or chopped, if desired
1 (8oz.) package cream cheese – softened and in small pieces
sea salt and freshly ground black pepper, to taste
1 cup sharp cheddar cheese, shredded and divided
2 stalks broccoli, stalks and florets, chopped
¼ cup parsley, chopped
¼ cup Parmesan cheese, shredded
2 tablespoons bread crumbs
Directions:
Rinse the brown rice in 2-3 changes of water using a strainer. If you skip this step, the excess starch on the outside of the rice may cause bubbling inside the cooker. Add the rice to the Ninja pot. Add the chicken stock. Turn the Ninja to Stove Top High. Place the lid on the cooker and cook for 25 minutes.
While the rice is cooking, prep the chicken by cutting it into ½ inch pieces. Prep the vegetables: chop the broccoli, dice the onion, mince or press the garlic, slice the mushrooms, and chop the parsley.
After the rice has cooked for 25 minutes (it will still be firm), turn the Ninja to the Oven setting of 250℉. Remove the lid and add the chicken, onions, garlic, mushrooms, cream cheese and half of the shredded cheddar. Sprinkle with salt and pepper. Stir to combine. Add the small chunks of cream cheese. Stir. It’s ok if it’s not completely incorporated at this stage, because it will melt as the casserole cooks. Replace the lid and cook for 40 minutes, opening to stir once halfway through. After the 40 minutes, add the broccoli and parsley. Add 1/3 cup of chicken broth. Stir to combine. Top with the remaining cheddar and the Parmesan cheese. Replace the lid and cook for 10 minutes until the broccoli is tender and the cheese is melted. Turn off the Ninja. Remove the lid. Sprinkle with bread crumbs and allow to set for 5 minutes before serving.
****
Creamy Chicken Bacon Pasta*, By: Chad Stewart Marsh, October 8, 2018 – (This is from our Newsfeed Recipes 1 Converted File)
Serves 4 to 6
Prep Time: 10 minutes
Total Time: 45 minutes
Ingredients:
5 slices bacon
1 pound chicken breasts (2 each), sliced
Salt and pepper, to taste
2½ teaspoons Italian seasoning
1½ teaspoons smoked paprika
½ teaspoon red chili flakes
5 ounces baby spinach
4 to 5 small tomatoes, diced
5 cloves garlic, minced
1½ cups heavy cream
2 cups Parmesan, shredded
12 ounces penne, cooked al dente
Directions:
Turn the Ninja to Stove Top High, Cook the bacon until crisp. Remove. Drain on a paper towel and chop. Drain grease from the pot and reserve.
Add 2 to 3 tablespoons of the bacon grease back to the pot. In batches, so as not to crowd the pan, add the sliced chicken and season with salt, pepper, Italian seasoning, paprika and chili flakes. When the chicken is cooked and no longer pink, remove it from the pot and set aside. Continue cooking in batches until all the chicken is cooked and set aside.
Add the spinach and tomatoes to the Ninja pot and cook until the spinach is wilted. Add the garlic and cook for 30 seconds more.
Add the heavy cream and bring to a simmer, reducing the heat to Stove Top Low/Medium if necessary. Cook until thickened. Add the Parmesan cheese. Stir until the cheese has melted and the sauce has thickened.
Add the cooked pasta, chicken and bacon back into the Ninja pot. Stir to evenly mix.
****
Creamy Ham 'n' Macaroni*, By: Amanda Harris
Ingredients:
2 cups uncooked elbow macaroni
¼ cup butter, cubed
¼ cup all-purpose flour
2 cups 2% milk
4 teaspoons chicken bouillon granules
¼ teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese, divided
1½ cups cubed fully cooked ham
¼ cup grated Parmesan cheese
Directions:
I wanted to make this and cook the pasta in the sauce (like the spaghetti). I was nervous, but it worked like a charm!!
I melted the butter and whisked in the flour on stove top low. Added the milk, bouillon and pepper and turned up to high for a couple minutes until thickened.
Then I turned the Ninja to 300° and set it for 20 minutes. Added the ham (I upped it to 2 cups), macaroni (2 cups uncooked), one cup cheddar, parmesan, and 2 cups water and covered. I stirred it a couple times and after the 20 minutes I turned it off, removed the lid and sprinkled the top with another cup of cheddar.
I doubt I have to tell you that this was a hit with the kids!!
****
Creamy Pesto Pasta with Chicken*, By: Caterina Lucia Dazzo-Cascio, July 14, 2014
1 lb of penne pasta
2 tablespoon of butter
2 tablespoons of olive oil and butter
1½ lbs chicken, cut up
Garlic, to taste
¾ cup milk and 1/3 cup butter
1½ cups of pesto
1½ tablespoons of cornstarch
I absolutely LOVE the Ninja! I just made a Creamy Pesto Pasta with Chicken! Some of the stuff I just eyeballed, but I'll try to give estimates.
Here's what I did:
-Cooked 1 lb of penne pasta with 4½ cups of water and 2 tablespoon of butter for 30 minutes on Oven setting at 300° degrees.
-Once it was cooked, I transferred it into a bowl. (There was a little excess water, so I probably could have used less)
-I then put approximately 2 tablespoons of olive oil and butter in the Ninja used Stove Top High.
-add the chicken which I cut up and sprinkled some garlic on top
-once the chicken was cooked, (because I didn't have heavy cream) I added ¾ milk and 1/3 butter
- then I added the pesto (I used store bought), but it was approximately 1½ cups of pesto
-after about 2 minutes I added about 1½ tablespoons of cornstarch to thicken the sauce a bit.
-took the pasta and stirred it all together in the Ninja.
-then I just left it on Buffet so it would stay warm.
****
Creamy Smoked Chicken Pasta*, By: Caro Botha, September 2, 2015
Ingredients:
1 Onion, chopped
1 Tbs. butter
1 grated zucchini
2/3rds cup of grated carrot
2 shredded smoked chicken breasts – precooked earlier
400gr (almost 1 lb) of pasta shapes
4 cups water
1 can of corn kernels
8 oz tub of cooking cream (think it’s 200ml)
garlic flakes, to taste
50gr (2oz) finely grated parmesan cheese
Directions:
Turn your Ninja to Stove Top High. Add the butter and saute the chopped onion. Add the zucchini and carrots. Simmer until soft. Add the shredded chicken, pasta shapes, water, cooking cream, garlic flakes and parmesan cheese.
Set Oven to 300°F for 20 minutes, until pasta was al dente. Add the corn and turn to the Buffet setting. The pasta softened more while it was standing and the sauce thickened up nicely.
NOTE: When using thinner sauces, use 3¾ cup water. For whole grain and thicker pastas, increase cooking time by 2–4 minutes, or until pasta is tender. Serve.
****
Creamy Spinach & Sausage Pasta, By: Amanda Harris, September 22, 2015
Ingredients:
6 oz. smoked sausage, thin sliced
1 Tbs. olive oil
1 medium onion, diced
1 (14.5 oz.) can diced tomatoes with chiles
2 cups chicken broth
8 oz. pasta
3 cups fresh spinach
1 cup (4 oz.) Monterey jack, shredded
1 green onion, sliced
Directions:
Turn your Ninja to Stove Top High. Add the olive oil. Brown the sausage.
Drain off the excess grease.
Add the onion and saute until soft. Add the tomatoes and broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on your Ninja. Turn your Ninja to 300°F for 25 minutes. Stir occasionally while the pasta cooks to keep it from sticking.
Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, it will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Sprinkle the green onions over top. Serve hot!
** I used Tinkyada brown rice penne in a one pot dish.
****
Creamy Sweet Corn & Garlic Pasta with Fresh Peas*, Brian M Almashie, November 6, 2018
OMG Delicious!
Top this pasta with any protein — I used beef, but you can use chicken, shrimp, pork or just add bacon to the recipe below. Or, this would also be good with wild mushrooms.
Ingredients:
1 Tbs. olive oil
1 stick butter
1 head garlic (sliced - Use it All!)
2 ears corn; shucked (I used fresh)
1 cup fresh peas (@Trader Joes now)
1 cup heavy whipping cream
¼ cup flour (I used white whole wheat)
¼ cup Parmigiano cheese
¼ - ½ cup whole milk (or you can use water from the cooked pasta)
fresh Basil, Oregano, Chives and/or Thyme (to taste)
chili flakes (to taste)
salt & pepper (to taste)
pasta (I used whole wheat penne)
Directions:
Start by grilling/cooking whatever protein you want. I decided on beef tonight and once it was cooked, I put it in foil to let it rest while I continued with the recipe.
Put your Ninja on the highest OVEN setting and fill with hot water. (I boiled the water first and then added it to the Ninja to save some time.) You can also cook the pasta and fresh peas on Stove Top High, if you choose.
Add fresh peas and pasta to the Ninja pot and cook until the pasta tender. Strain and set aside. Reserve ½ cup pasta water (or you can use whole milk.)
In the (now empty) Ninja pot, add the butter and olive oil. Once melted, add all the sliced garlic and fresh sweet corn. Cook for about 5 minutes or until corn is fully cooked.
Add the flour and stir until combined. Next, add the heavy whipping cream and cheese, stirring constantly. Let it cook for a few minutes. Finally, add the previously cooked pasta and peas. Add the basil, chili flakes, salt and pepper. Finally add the whole milk (or reserved pasta water) until you get the consistency desired. (Start with ¼ cup and add as needed.
Plate and add more cheese and top with the protein of your choice (sliced beef for me.) Serve immediately with warm bread and of course wine. We had Pinot.
I will make this with shrimp next time.
Bon appétit!
****
Creamy Tomato Chicken & Mushroom Penne*, By: Wendy Thompson DiFulco, August 8, 2017
Ingredients:
1 each yellow & white onion, chopped
7 toes garlic, chopped
1 green pepper, chopped
1 Tbs. dried parsley
2 Tbs. dried Italian seasoning
sugar – to taste
2 Tbs. olive oil
7 chicken thighs, skinless
12 oz. can of tomato paste
16 oz. can of tomato sauce
1 (8 oz.)container sliced white mushrooms
¼ cup parmesan cheese
1 cup heavy whipping cream - stir and taste
1 pound penne pasta, cooked
Directions:
Turn the Ninja to Stove Top High. Add the oil, seasonings, garlic and onion. Sauté until onions are clear. Add the paste and " fry" down paste for a few minutes, stirring constantly. Add the sauce and continue to cook. Add the sugar to taste. Add the chicken thighs. Bring to boil. Reduce the Ninja to Stove Top Low and simmer about 45 minutes. Cook the pasta and drain during this time. Remove thighs to a plate to cool. When cool enough to handle, shred. Add the mushrooms to the sauce and continue to cook until mushrooms are tender. Add the parmesan cheese when this is combined. Add in the whipping cream to desired color and creaminess. This should be orange in color not red. Add the shredded chicken and the penne. Stir to combine. Plate your dish and add more cheese if desired.
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Crustless Taco Pie*, By: Misty Lynn, November 30, 2018 – Cross Posted in Breakfast and Casseroles
Ingredients:
1 lb. ground beef (or sausage)
3 green onions, chopped
4 large eggs
2/3 cup heavy cream
1 cup Mexican cheese
1/3 cup salsa (we didn't use)
1 package taco seasoning (or homemade)
Directions:
Turn the Ninja to Stove Top High. Brown the meat. Drain any grease if needed. Add seasoning and onions. In a bowl whisk eggs and heavy cream. Turn the Ninja to the Oven setting of 350°F. Pour in egg mixture and cheese, stir, cover and set timer for 15 minutes. Check and cook 5 minutes longer, if needed.
Optional add ins: anything taco! Black olives, jalapenos, tomatoes, etc. Top with sour cream and guacamole!
We travel 50 weeks a year for work and the Ninja 4-n-1 has been a life saver in hotel rooms!
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Cuban Black Beans and Rice, By: Barb Ruiz Rizzio-Meyer - Ninja Cook Book
I made the Cuban Black Beans and Rice. Right now it's on Stove Top High to dry it out a bit. I followed the instructions on the Ninja cookbook and the rice was cooked perfectly. I did feel it needed additional cumin and oregano at the end, so I just added that to it and will see what happens
Ingredients:
1 Tbs. olive oil
1 large onion, chopped
1 large green or red pepper, chopped
4 cloves garlic, minced
1 cup uncooked regular long-grain white rice
1 tsp dried oregano, crushed
1 tsp ground cumin
¾ tsp salt
¼ tsp black pepper
2 cans (about 15 ounces each) black beans, rinsed and drained
2 cups water
1 can (about 15 ounces) diced tomatoes, undrained
Directions:
Pour oil into pot. Set it to Stove Top High and heat oil. Add onion and pepper to pot. Cook uncovered 10 minutes or until vegetables are tender-crisp, stirring occasionally. Add garlic to pot. Cook 2 minutes, stirring often. Stir in rice, oregano, cumin, salt, and black pepper. Cook 2 minutes, stirring often.
Place 1 cup beans in bowl and coarsely mash with fork. Stir mashed beans, whole beans, water, and tomatoes in pot. Set Oven to 350°F for 25 minutes. Cover and cook until liquid is absorbed and rice is tender, stirring occasionally after 15 minutes of cooking time.
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Cuban Black Beans & Rice, By: Becky Winslow, September 25, 2014, - Ninja Recipe Book
Ingredients:
1 lb smoked sausage, sliced
1 tablespoon olive oil
1 large onion, chopped
1 large red or green pepper, chopped
4 cloves garlic, minced
1 cup uncooked regular long-grain white rice
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
¾ teaspoon salt
¼ teaspoon ground black pepper
2-15 ounce cans black beans, rinsed and drained
2 cups water
1-15 ounce can diced tomatoes, undrained
Directions:
Add oil to pot. Turn your Ninja to Stove Top High and heat the oil. Add smoked sausage and brown. Add onion and pepper to the pot. Cook uncovered 10 minutes or until vegetables are tender-crisp, stirring occasionally. Add garlic to pot. Cook 2 minutes, stirring often. Stir in rice, oregano, cumin, salt, and black pepper. Cook 2 minutes, stirring often.
Place 1 cup beans in a bowl and coarsely mash with fork. Stir mashed bean, whole beans, water, and tomatoes in the pot. Add the sliced sausage. Set Oven to 350° for 25 minutes. Cover and cook until liquid is absorbed and rice is tender, stirring occasionally after 15 minutes of cooking time.
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