Casseroles, Pasta, Rice.. T-Z
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:
Taco Pasta Bowl*, By: Aurelia Dougan McCollom, September 27, 2014
Taco Pasta Salad*, By: Aurelia Dougan McCollom - Crossed with Beef, Salads
Taco Spaghetti*, By: Cindy Durham, September 16,2016
Taco Spaghetti, By: Tina Nordhavn, March 166, 2016
Tamale Pie*, By: Cathy Schultz, November 8, 2014
Tamale Pie, By: Pamela Rainey
Tamale Pie*, By: Sherri Quick, June 26, 2014
Tamale Pie*, - David Venables Recipes - QVC Recipes - Kitchen & Food
Tamales*, By: Diane Rosa, September 1 2016
Tater Tot Casserole*, By: Geneva Campbell, November 18, 2018
Tater Tot Casserole*, By: Olivia Schlosser Berroth, October 5, 2015
Tater Tot Casserole*, By: Theresa McDonald, June 17, 2015
Tater Taco Casserole*, By: Sarita Sarita, September 17, 2014
Tater Tot Casserole, (Cowboy Casserole)*, By: Ami Burch, February 2, 2015
Tater Tot Casserole, By: Mary Director
Tater Tot Casserole*, By: Tina Nordhavn-Allman
Tater Tot Casserole with Potato Crowns, By: Mary Director
Tex Mex*, By: Tammy Ullrich, July 21, 2016
Thanksgiving Leftovers Casserole, By: Roberta Thompson
Three Cheese Beefy Mostaccioli*, By: Michelle Williams, February 1, 2016
Tomato-Alfredo Ravioli with Sausage*, By: Madeline DiDonato
Tomato Basil Pasta, By: Tracey Smith
“Topher's” Twisted Tortilla Casserole*, By: Christopher Deo, December 8, 2014
Tortellini*, By: Tammy Mullin Marsh
Tortellini & Sauce, By: Michele Panzer-Evans, October 12, 2015
Tortellini Chicken Alfredo*, By: Debra George, September 5, 2016
Tortellini, Sausage, Fresh Spinach in Sun Dried Tomato Alfredo Sauce*, By: Donna Tomasetti-Kaupp, November 5, 2014
Tortellini Throw Together*, By: Aurelia Dougan McCollom, July 5, 2015
Tortellini with Chorizo Alfredo*, By: Aurelia Dougan McCollom, November 10, 2014
Tortellini with Sausage Alfredo*, Ninja Recipe Book - Photo By: Janis Rightmyer, November 5, 2014
Tortellini with Spinach & Tomatoes*, By: Marylou Magri Turlington, October 11, 2014
Tortilla Chips Casserole*, By: Allana Alla Sverbil, October 9, 2015
Tortilla Pot Pie*, By: Trish Obrien, September 10, 2014
Trader Joe's Gnocchi Alla Sorrentina*, By: Michelle Braverman Pisko, May 22, 2014
Tuna Alfredo*, By: Carmel Barninger, February 12, 2016
Tuna & Salmon Noodle Casserole*, By: Elizabeth Leitzke, July 29, 2014
Tuna Casserole*, By: Connie Lantz, August 18, 2015
Tuna Casserole - Mac n Cheese Style*, By: Jakob W. Smith, May 4, 2017
Tuna Chip Casserole*, By: Susan Sasman Rose, October 7, 2014
Tuna Noodle Casserole, By: Melissa Nonny Leskovar, August 26, 2015
Tuna Noodle Casserole*, By: Aurelia Dougan McCollom
Tuna Noodle Casserole*, By: Linda Sherman, October 7, 2013
Turkey Sausage Italian Casserole*, By: MaryJo Powell, August 3, 2014
Turkey Sausage with Sliced Red Potatoes and Sautéed Onions*, By: Krista Johnson Stacklie
Turnip Stew*, By: Brandi Tatarchuk, December 27, 2018
Uncle Ben’s Long Grain Wild Rice, By: Amanda Harris, May 12, 2014
Unstuffed Cabbage Casserole, By: Kimberly Simmons Cook
Unstuffed Cabbage Rolls*, By: Tammy Grim D'Itri, January 10, 2015
Unstuffed Cabbage Rolls, By: Andrea Fay, January 19, 2015
Unstuffed Cabbage Rolls, By: Dian Vandervolgen
Vegetable Lo Mein*, By: Stephanie Foley, January 24, 2018
Vermicelli*, By: Aurelia Dougan McCollom
Walking Taco Casserole*, By: Robin Bostock, April 17, 2015
White Chicken Enchiladas, By: Elaine Corwin
Wild Rice Casserole*, By: Christa Waaler-Trinchera, October 3, 2014
Winter Root and Sausage Casserole, By: Gael O'Brien
Yakisoba*, By: Bonnie Smith, August 11, 2015
Zatarain's® Blackened Chicken Alfredo - 32 oz, tray, By: Aurelia Dougan McCollom
Zatarain's® Jambalaya Rice Mix with Shrimp and Andouille Sausage*, By: Kelly Billittier, May 5, 2017
Ziti with Oil & Garlic, By: Keith Sansevere, August 13, 2015
Taco Chicken Bowls, By: Amber Grimes Goswick, April 17, 2015
Serves: 9
Ingredients:
1½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt
cracked pepper, to taste
2 cups dry rice 8 oz. shredded cheddar ½ bunch cilantro (optional)
Directions:
Add everything except the rice, cheese, and cilantro to your Ninja’s along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
Place the lid and turn to Slow Cook Low for 8 hours.
Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduce the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
After 8 hours of cooking, carefully remove the lid. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.
The recipe worked perfect! I was very surprised I did not come home to a burnt pile of mess. I do however think next time I will skip all of the seasonings above and just use a taco seasoning pack to make it taste more like "taco" The cilantro is the perfect touch at the end!
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Taco Pasta Bowl*, By: Aurelia Dougan McCollom, September 27, 2014
Ingredients:
2 lbs ground chuck, or your preference of grade
1 onion chopped, save ¼ cup
1- 15 oz can chili beans, un-drained
1- 10 can enchilada sauce
1- 10 can Ro-Tel
1- 10 can diced tomatoes, un-drained
4 oz. chopped green chilies, un-drained
½ cup water to pour between cans to rinse out
1 packet or taco seasonings, or 4 Tbs. of the bulk seasonings
2 cups dry elbow macaroni
1 cup shredded Mexi-blend cheese, or your favorite
Frito’s chips, broken, optional
Sliced black olives, optional
Sour cream, optional
Lettuce, optional
Tomatoes, otional
Mexi-blend cheese for topping
Directions:
Turn your Ninja to Stove Top High and brown your meat. As it is browning, add in the onions. Drain any excess grease. Add your seasonings and stir. Add the tomatoes, chili beans, Ro-Tel, green chilies, and enchilada sauce, all un-drained. Stir. Add the macaroni. Stir well. Place your lid. Turn your Ninja to the Oven setting of 250°. Cook for 25-30 minutes, stirring occasionally to keep noodles from sticking. (You won’t need any other liquid). Stir in cheese to melt. Serve in bowls topped with Fritos, chopped onion, lettuce, tomatoes, black olives, sour cream and cheese.
Serves 8
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Taco Pasta Salad*, By: Aurelia Dougan McCollom - Cross Posted with Beef, Salads
Ingredients:
1- 16 ounce package spiral pasta
1 pound ground beef
¾ cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2¼ ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing
Directions:
Cook beef on Stove Top High until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.
Cook pasta according to package directions, drain and rinse in cold water. Place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
Cover and refrigerate for at least 1 hour.
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Taco Spaghetti*, By: Cindy Durham, September 16,2016
Ingredients:
5 oz. dried spaghetti, broken
1 lb. ground beef or turkey
¾ cup water
1 packet Taco seasoning mix
11 oz. can Mexican corn drained
1 cup sliced black olives
1 cup Colby jack or cheddar cheese shredded
½ cup green salsa
4 oz. can diced green chili, drained
Directions:
Cook pasta then drain. Turn the Ninja to Stove Top High and brown ground beef, drain fat. Stir in water and taco seasoning. Bring to boil then reduce heat to Stove Top Low and simmer uncovered 2 minutes stirring occasionally. Stir in cooked pasta, corn, olives, ½ of the cheese, salsa and green chili. Top with the remaining cheese and turn to the Oven setting of 275°F for 20 minutes.
(I add onions and garlic when I brown the meat. I also cook my spaghetti separately while I'm browning the meat).
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Taco Spaghetti, By: Tina Nordhavn, March 16, 2016
Ingredients:
1lb lean ground beef
½ lb whole wheat spaghetti noodles
2 packets of taco seasoning (you could only use one if you want, but we all love the flavor so I used two)
shredded cheese, for garnish
2 cups water
Directions:
Turn the Ninja to Stove Top High. Begin browning the beef. When almost done, add the taco spice packet. Add the pasta and two cups of water. Let it boil until pasta is tender and water is almost all gone. Add the other packet of seasoning and stir to incorporate. Continue cooking a few minutes longer. Serve. Garnish with shredded cheese on top.
We all loved it! Super duper easy!!!
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Tamale Pie*, By: Cathy Schultz, November 8. 2014
Ingredients:
2 cups chili beans with meat
1 can Ro-Tel style tomatoes with green chile
1 cup corn
1 box jiffy cornbread
1 cup of shredded cheese
Directions:
Mix chili, Ro-Tel, and corn, all together. Pour into the multipurpose pan. Add shredded cheese, on top of chili. Mix the cornbread according to directions. Pour cornbread mix on top of chili mixture. Preheat your Ninja to 350°F for 10 minutes. Place pan on rack. Set for 1 hour; 10 minutes. To be sure cornbread is done I suggest inserting a knife in the center & if it comes out clean it is done
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Tamale Pie, By: Pamela Rainey
Ingredients:
1 lb Hamburger
1 tsp chili powder – or to taste
1 tsp cumin – or to taste
1 can Ro-Tel
1 can pinto beans
1 box Jiffy cornbread mix
Directions:
Turn your Ninja to Stove Top High and brown meat. Add chili powder, cumin, Ro- Tel and beans. Top with the prepared cornbread mix. Turn your Ninja to Oven setting of 300° for about 10 minutes. Switch to Slow Cook High for another 10-15minutes, or until done. It came out great! The bottom looked a bit burnt but it didn't taste burnt at all. It was also delicious!
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Tamale Pie*, By: Sherri Quick, June 26, 2014
Tonight I thought I would try "Tamale Pie" using the "Stove Top" setting on my Ninja.
Ingredients:
1½ pounds of lean ground beef
Garlic, chopped
Onion, chopped
16 oz. can of tomato sauce
16 oz. can of diced tomatoes with bell peppers, garlic and onions
1 Tbs. sugar
Taco seasoning, (your amount preference for your family)
15 oz. black beans, drained
1 cup frozen corn
1- 6 oz can black olives, chopped
½ cup shredded cheese, (Mexi-blend, or your choice)
½ package (7.5 oz) – 15 oz Krusteaz cornbread mix, (or your favorite brand – Jiffy is an 8.5 oz package)
Green onions, chopped
Shredded cheese for topping
Directions:
Turn your Ninja to Stove Top High and brown meat. Add garlic and onion towards the end and soften. Drain the grease.
Make the sauce using tomato sauce, and diced tomatoes with bell peppers, garlic and onions. Stir in sugar, and taco seasoning. Pour the sauce into the Ninja with the cooked ground beef. Add black beans, frozen corn, black olives and finally shredded cheese. Stir to mix. Bring to a boil using Stove Top Medium heat. Mix cornbread as directed on the box. Drop by spoonful's onto the ground beef mixture. Cover the Ninja with the lid and cook on Stove Top Low for 20 minutes. Test for doneness using a toothpick to come out clean. (You may need a little more time). Top with a little more cheese and green onions.
I was so afraid it was going to burn but it didn't. It turned out fabulous.
Take good care, Sherri Q
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Tamale Pie*, - David Venables Recipes - QVC Recipes - Kitchen & Food Ingredients:
Pie Filling:
2 Tbs. vegetable oil, divided
2 lbs lean ground beef
1 large yellow onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
3 garlic cloves, minced
1 tsp salt
¾ tsp ground black pepper
2½ tsp ground cumin
2 tsp chili powder
2 tsp dried cilantro
1½ tsp oregano
1 (14.5-oz) can diced tomatoes (juice reserved)
1 (10-oz) can diced tomatoes and green chilies, (juice reserved)
1 (15-oz) can pinto beans, drained and rinsed – (I used drained and rinsed black beans)
1 cup frozen corn kernels
1 cup salsa, optional
Black olives, optional garnish
Sour cream, optional garnish
Cornbread Crust:
1 (8.5-oz) package corn muffin mix
1 egg, beaten
1/3 cup milk
6 oz Monterey Jack cheese, shredded – (I used Mexi blend)
Directions:
Turn the Ninja on to the Stove Top High setting. Add 1 Tbs. of oil and heat for 3–4 minutes. Add the ground beef and cook, uncovered, until the beef is completely browned, 10 minutes. Stir occasionally. Remove the ground beef from the pot and drain to remove the excess fat. Set aside.
Place the pot back into the cooking system and pour in the remaining oil. Add the onions, peppers, garlic, salt, and black pepper. Cook, uncovered, for 6 minutes, stirring from time to time. Spoon the ground beef back into the pot and stir to combine. Add the cumin, chili powder, cilantro, and oregano then cook for 4 more minutes, stirring occasionally. Pour in the tomatoes (with the juice), the beans, and the frozen corn kernels. Stir until evenly distributed.
Set the Ninja to the Slow Cook High. Cover and cook for 2½ hours. When the time is up, make the corn muffin mixture by whisking together the corn muffin mix, egg, milk, and cheese. Remove the lid on the Ninja and spoon the batter evenly over the tamale mixture. Place the lid back on and cook for another 45 minutes.**
**New directions - Turn the Ninja on to the Stove Top High. Add the ground beef, onions, and peppers. Cook uncovered, until the beef is completely browned, stirring occasionally. Drain to remove the excess fat. Add the, garlic, salt, and black pepper, cumin, chili powder, cilantro, and oregano. Stir to mix. Pour in the tomatoes (with the juice), the beans, Rotel, salsa, and the frozen corn kernels. Stir until evenly distributed.
Set the Ninja to Slow Cook High. Cover and cook for 2½ hours. When the time is up, make the corn muffin mixture by whisking together the corn muffin mix, egg, milk, and cheese. Remove the lid on the Ninja and spoon the batter evenly over the tamale mixture. Place the lid back on and cook for another 45 minutes.
**Added comment by: Aurelia Dougan McCollom - (I changed the directions from the original already in our files…)
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Tamales*, By: Diane Rosa, September 1 2016
I used the large 28 oz. can of enchilada sauce. I put is in the bottom of the Ninja and added about a cup of water. Put the tamales on the rack. Turn the Ninja to the Oven setting of 350°F for about 20 minutes to steam them.
They were delicious. I ladeled the enchilada sauce on the tamales and beans. It's a keeper!
These enchiladas are wrapped in parchment paper over banana leaves.
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Tater Tot Casserole*, By: Geneva Campbell, November 18, 2018
Tater Tot Casserole donefixed in the Ninja 4-in-1!
Ingredients:
2 lbs. lean ground beef
½ onion, chopped
2- 10 oz. cans of cream of mushroom
16 ounces of sour cream
1 cup of milk
1 cup beef broth
32 oz. bag tater tots
shredded cheese
Directions:
Turn the Ninja to Stove Top High. Brown the beef and sauté the onion. Drain excess grease if needed. In bowl mix the soup sour cream, milk and broth. Pour the mixture over the ground beef and onion. Add the tater tots to the top. Top with shredded cheese. Cover. Turn the Ninja to the Oven setting of 350°F for 30 minutes. Let rest for 10 minutes on keep warm. #yummy!
I served with a side of cream corn.
****
Tater Tot Casserole*, By: Olivia Schlosser Berroth, October 5, 2015
Ingredients:
1 lb ground beef
1 medium onion, diced
1 can cream of mushroom soup
½ can milk
½ cup cheddar cheese & for topping
1- 32 oz package tator tots
Directions:
Turn your Ninja to Stove Top High. Brown the meat and saute the onions. Mix the soup and milk and cheese. Add tator tots and stir gently. Turn to the Oven setting of 325° for 20 minutes. Top with shredded cheddar cook for 5 more minutes. Remove the lid off for about 5 minutes before serving.
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Tater Tot Casserole*, By: Theresa McDonald, June 17, 2015
Ingredients:
1 lb ground beef
1 onion, diced
1 can of cream of chicken soup
1 can of chicken rice soup
Seasonings of choice to taste
½ to 2/3 bag of tater tots or crowns
1-2 cups of you favorite cheddar cheese - (I used 4 cheese cheddar)
Directions:
Turn your Ninja to Stove Top High and brown the ground beef and onion. Season to taste. Turn your Ninja Off. Drain excess grease.
In a separate bowl mix the soups together.
Add the tater tots or crowns on top of meat and onions in Ninja. Pour soup mixture on over tater tots.
Add your favorite cheddar cheese, and turn to the Oven setting of 300°F for 20-25 minutes. I did 20 minutes.
Turn off and let sit for 5 minutes. That's it. (My Ninja4-1 runs hotter than my 3-1 which I've done 325° for the 3-1)
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Tater Taco Casserole*, By: Sarita Sarita, September 17, 2014
Thought I would share my kid tested and approved dinner creation.
Ingredients:
1 lb ground sirloin
1 tsp garlic
1 tsp garlic (in the jar)
½ cup diced onions
sprinkle of oregano
can of Campbell’s Fiesta Nacho Cheese soup
can of mushroom soup
can of drained corn
can of diced Mexican tomatoes
envelope of taco seasoning
2/3 cup water
15-20 frozen tater tots
1 cup Mexican shredded cheese
Black olives (optional)
Directions:
Turn your Ninja to Stove Top Medium and brown the onions, garlic and ground beef. Sprinkle little bit of oregano on top of meat mix. Cover ground beef and stir occasionally until cooked. Drain any grease. Return ground beef to the Ninja. Add a can of drained corn. Mix taco seasoning in 2/3 cup of water. Simmer beef in taco seasoning for 5 min uncovered. Add Fiesta Nacho cheese soup, mushroom soup, Mexican style diced tomatoes.
Remove mixture from Ninja, clean out the pan. Place the rack in the pan. Spray the utility/baking pan that came with the Ninja with nonstick spray. Place the tater tots in bottom of the pan. Add meat and soup mixture. Add more tots to the top. Cover in shredded Mexican cheese and add black olives (optional). Cook for 30 minutes at the Oven setting of 400°.
This was so good that a picky 8 year old had two helpings! You can top with sour cream, salsa and if you're feeling real authentic, crumbled tortilla chips and jalapeño.
**Added comment by: Aurelia Dougan McCollom – the easiest way to drain grease from the Ninja is to place the lid under the front and back feet of the Ninja handles so it tips it to one side. Using a spatula, scoop the meat to the high end and the grease will drain. I use paper towels with my tongs to absorb the grease. Some members use a turkey baster, I feel that is too messy. Remove lid and add continue with your recipe. **
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Tater Tot Casserole, (Cowboy Casserole)*, By: Ami Burch, February 2, 2015
adapted from a recipe at Taste of Home
Ingredients:
1½ pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15¼ oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
½ cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots
Directions:
In the Ninja cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook until no longer pink. Drain the mixture and place into a bowl. Turn the Ninja to Oven setting to 325°F.
In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.
Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining ½ cup cheese and bake for 20-25 minutes, or until Tater tots are completely cooked.
**Ami Burch - that I have eaten it here are the changes I would make: 1½ lb beef is a little too much for me. I will just use 1 lb. I didn't care for the garlic. I may omit or substitute garlic powder. Otherwise, very good.
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Tater Tot Casserole, By: Mary Director
Prep Time: 15 minutes: Cook Time: 40 minutes: Total Time: 55 minutes
Ingredients:
2 lbs. ground beef
kosher salt and freshly-ground black pepper, to taste
1 10 oz. can low-sodium cream of mushroom soup
1 cup sour cream (low fat is okay)
2 cups shredded cheddar cheese, divided
1 32 oz. package frozen tater tots
Directions:
I browned the hamburger then put in soup & sour cream, topped with cheddar cheese and the tater tots and then baked for about 20 minutes at 350. Then, added a little more shredded cheddar cheese and baked for another 3 minutes or so - and presto! My kids LOVED it!
Yield: 8 servings
****
Tater Tot Casserole*, By: Tina Nordhavn-Allman
Ingredients:
1½ lbs ground turkey
Steak seasoning
2 cans cream of chicken soup
1 can evaporated milk
1 bag frozen tater tots
1 cup shredded cheese
Directions:
Turn your Ninja to Stove Top High. Add turkey and steak seasoning, brown.
In a separate bowl mix the soup and evaporated milk together. Add tater tots on top of the meat. Pour the soup mixture over all. Turn your Ninja to Oven setting of 400° and cook for 30 minutes. Reduce heat to 250°. Add shredded cheese, and continue cooking until ready to eat. Turn to Buffet setting to hold.
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Tater Tot Casserole with Potato Crowns, By: Mary Director
Hubby Rating: 4 Stars (would have been 5 but I put carrots in)
Ingredients:
1 lb extra lean ground hamburger
1 can Cream of Mushroom Soup (do not dilute)
Onion, Parsley, Garlic (add according to taste)
1 cup Peas & Carrots Frozen
3 to 4 Cups Frozen Tater Tots (do not thaw)
PAM
Directions:
Turn your Ninja to Stove Top High. Spray the pot with PAM, and the utility/baking pan, also.
Brown and completely cook the hamburger, onion, parsley and garlic.
Turn off Ninja.
Drain meat.
Add the 1 can of Cream of Mushroom Soup and the 1 cup of Peas & Carrots. Mix well.
Pour this mixture into the Multi-Purpose Pan (spray with anti-stick spray first).
Wipe out Cooking Pot with paper towel – careful the pot will be warm.
Set the Roasting Rack into the Cooking Pot.
Multi-Purpose Pan: (spray with non-stick spray before using)
After you have added in the cooked mixture above, flatten it/even it out in the Multi-Purpose Pan.
Layer the frozen Tater Tots over the top.
Set this pan now on top of the Roasting Rack.
Set Ninja Oven temperature to 375° degree and bake for 45 minutes. No need to add water to the cooking pot, as this will not need to be steamed.
NOTES:
You could add in shredded cheese if wanted.
I used Tater Tot Frozen Microwave Crowns.
If cooking for a family, double the recipe and cook completely in the cooking pot.
5 to 6 servings. Serve with a salad.
****
Tex Mex*, By: Tammy Ullrich, July 21, 2016
Ingredients:
1 lb. ground beef, cooked, grease drained
2 pkg. taco seasoning
1- 15.25 oz. can black beans, drained, rinsed
1- 16 oz. can refried beans
1- 14.5 oz. can diced tomatoes
1 onion, chopped
1-1½ cups Mexican blend shredded cheese
1½ cups tortilla chips, crumbled
Directions:
Turn the Ninja to Stove Top High. Brown the ground beef. Pour in one packet of taco seasoning and following the directions on the back of the packet. While that is cooking, drain and rinse the black beans. Drain the tomatoes. Mix the second package of taco seasoning with the refried beans.
Begin assembling your taco bake!
Layer the onions on top of taco meat. Add the black beans on top of the onions.
Next, add the tomatoes. Taking the refried bean mixture, drop spoonfuls around and on top. Using the back of the spoon, spread the mixture to flatten.
Sprinkle the shredded cheese over all and top with the crushed tortilla chips.
Turn the Ninja to Slow Cook Low for 5-7 hours, or Slow Cook High for 2½ - 3½ hours.
Serve with your favorite toppings and enjoy!
This is a recipe from Crock Pot Moms Facebook page that I have adapted for the Ninja.
I didn't add crushed tortilla chips because we made nachos with it. I also used 2- 10 oz. cans of Ro-Tel drained instead of 14 oz can of diced tomatoes.
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Thanksgiving Leftovers Casserole, By: Roberta Thompson
I made a casserole from Thanksgiving leftovers today. Was really good. Put the dressing on the bottom of pot, layer of chopped up turkey, layer of mashed potatoes topped with gravy. Cooked up very good.
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Three Cheese Beefy Mostaccioli*, By: Michelle Williams, February 1, 2016
This is my Ninja recreation of an old Pampered Chef recipe that I loved so much. Mine's called Three Cheese Beefy Mostaccioli. The PC version was the first meal I ever served to my husband! (It worked wonders.)
Ingredients:
1½ lbs ground beef
1 cup onion, diced
1 cup green bell pepper, diced
1/3 cup red wine
28 ounces tomato sauce
1 tsp garlic powder
½ teaspoon dried oregano
16 ounces mostaccioli noodles
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded and divided
½ cup Parmesan cheese, shredded
Salt and freshly ground black pepper, to taste
Directions:
Turn the Ninja to Stove Top High while preparing your ingredients. Let it heat up for at least 3 minutes.
Add the ground beef and cook until browned, about 8 minutes. If you are using a 90% lean ground beef or better, it's not necessary to drain once the beef is cooked. Add the onions and green bell peppers and cook for another 2 minutes. Add the wine, and cook for an additional minute.
Turn to Slow Cook Low.
Reserve ¾ cup of the shredded mozzarella. Add the remaining ingredients to the cooker and stir everything together. Top with the reserved mozzarella cheese.
Place the lid, and leave it alone for 3½ hours. Serve with grated Parmesan cheese, if desired.
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Tomato-Alfredo Ravioli with Sausage*, By: Madeline DiDonato
Ingredients:
Italian style sausage
1 jar of Alfredo sauce
8 oz can of tomato sauce
15 oz can of diced tomatoes
1½ bags of Celentano ravioli
Directions:
Cut your choice of Italian style sausage into coin size pieces & brown on Stove Top High. Add Alfredo sauce, tomato sauce & diced tomatoes. Add the Celentano ravioli. Turn your Ninja to Stove Top Medium for 15-20 minutes and cook until ravioli are tender.
****
Tomato Basil Pasta, By: Tracey Smith
Ingredients:
12 ounces pasta (I used Linguine)
1- 15 ounce can diced tomatoes with liquid (I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
½ teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4½ cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Directions:
Place pasta, tomatoes, onion, garlic, basil, in your Ninja pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a Stove Top Low and simmer. Keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper. Stir pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
****
“Topher's” Twisted Tortilla Casserole*, By: Christopher Deo, December 8, 2014
Presenting 'Topher's Twisted Tortilla Casserole, courtesy of the KWhopper Grill n Chill: finished product. Planned on having enough left overs for lunch another day but nope! We ate the whole dang thing! Recipe very easy and can be done in a Ninja, lunchbox oven, crock pot, or toaster oven. Product of leftovers in fridge we needed to use before it went bad.
Recipe:
1 package boneless skinless chicken breasts
1 can enchilada sauce (I prefer hot)
1 can red kidney beans
1 package shredded cheese of choice
1 bag of round tortilla chips or small tortillas. (We had chips)
1 can corn
Jalapeños
8–16 oz sour cream
1 package fiesta chicken McCormick flavoring mix
Directions:
Cooked chicken overnight in the Ninja on Slow Cook Low setting with fiesta chicken mix and enchilada sauce and 1 cup water. When done, shred chicken and add in corn and beans to mix.
Using the multipurpose pan in the Ninja, layer chips/tortillas, chicken mix, cheese, sour cream, jalapeño. Repeat layering until pan is filled. Top with additional cheese, jalapeño, and sour cream.
Turn your Ninja to Slow Cook High for 3-4 hrs or Oven 350°F for 30 minutes if impatient.
**Optional Cooking Option: Place foil over pan, tenting it so it doesn't stick. Punch small vent hole into foil.. Serve with adult beverage of choice for a fantastic meal!
****
Tortellini*, By: Tammy Mullin Marsh
1½ lbs ground beef
garlic powder
1 onion, chopped
2 -24 oz jars spaghetti sauce,
1½ jars water
2 packages fresh cheese tortellini.
Turn your Ninja to Stove Top High and brown beef. Season with garlic powder. Add onion. When onion is soft, add spaghetti sauce, water and tortellini. Turn to Stove Top Medium. Cook about 20minutes.
****
Tortellini & Sauce, By: Michele Panzer-Evans, October 12, 2015
Ingredients:
1 pack of Italian sausage (links, cut into coins, if ground just brown and crumble)
1- 24 oz jar of your favorite sauce
1 cup water
1 pack of frozen cheese tortellini
1 to 1½ cups of shredded mozzarella cheese
½ Tbs. of Italian seasoning
Directions:
Turn your Ninja to Stove Top High. Brown the sausage; remove excess grease. Add the tortellini, sauce and water, stir. Turn the Ninja to the Oven setting of 250° and cook for 15-20 minutes, or until done to your likeness. After the allotted time, turn off the Ninja and add the cheese. Sprinkle seasoning over the cheese. Put the lid back on and let set for 5 minutes or, until the cheese melts.
****
Tortellini Chicken Alfredo*, By: Debra George, September 5, 2016
1 onion, chopped
2 Tbs. minced garlic
2 Tbs. olive oil
1 cup frozen chopped collard greens
10-12 Tyson frozen fully cooked grilled chicken strips
1 package frozen tortellini
2- 24 oz. jars Alfredo sauce
2 cups water
fresh ground pepper corns - to taste
freshly grated sharp white cheddar - (I used cracker barrel sharp white cheddar block cheese)
freshly grated parmasean cheese
Directions:
Turn the Ninja to Stove Top High. Add the oil and sauté the onion and minced garlic. When soft, add the frozen chopped collard greens and chicken strips. Cook about 5 minutes. Add the frozen tortellini, Alfredo sauce and water, Season with the fresh ground pepper corns, to taste. Gently stir altogether. Cover. Turn to the Oven setting of 350°F for 25 minutes. When done, remove the lid and let it rest to cool and thicken for about 5 minutes.
Plated the dish. Add the freshly grated sharp white cheddar cheese on top and a freshly grated parmasean cheese. Salt was not added to the recipe.
*You can substitute broccoli florets. It is also very good.
**Added comment by: Diane Jakel - I have a recipe similar to this using fettuccine and Gorgonzola cheese and mushrooms. It is also a very good recipe.
****
Tortellini, Sausage, Fresh Spinach in Sun Dried Tomato Alfredo Sauce*, By: Donna Tomasetti-Kaupp, November 5, 2014
Ingredients:
2– 1 lb bags of cheese Tortellini (I used 5 cheese tortellini)
½ lb of sweet Italian pork sausage
½ lb of hot Italian pork sausage (you can use all sweet or all hot. Whatever you like)
1 bag of fresh spinach
2 jars of Classico Sun Dried Tomato Alfredo
½ cup water
Directions:
Brown sausage in your Ninja using Stove Top High.
When sausage is no longer pink drain grease.
Add the tortellini, and 1½ jars of Alfredo sauce and ½ cup of water. Stir and cook about 20 minutes. Add fresh spinach and rest of Alfredo sauce. Cook for another 10 to 15 minutes. Yummy.
****
Tortellini Throw Together*, By: Aurelia Dougan McCollom, July 5, 2015
This was So Good!! I’m PROUD!
Ingredients:
1 lb ground beef
10 oz Chorizo sausage
4 green onions, chopped short
½ large green pepper, chopped
1 tsp basil
1 tsp oregano
1 tsp Italian seasonings
1- 24 oz jar Ragu sauce, or your favorite sauce
1- 14 oz can diced tomatoes, with liquid
1 6 oz can sliced mushrooms, with liquid
1- 20 oz package frozen tortellini
12 oz water – to clean out jar and cans
6 oz mozzarella cheese
Parmesan cheese - optional
Directions:
While preparing the vegetables, have your Ninja turned on to Stove Top High and heating up. Add the chorizo. Cook until heated though and temperature has reached 160°. Remove to a bowl. Add the ground beef and brown. While browning, add the green onion and pepper. If needed, drain grease. Mine was low fat, and didn’t need to be drained. Return the chorizo to the Ninja. Add the seasonings. Stir. Add the mushrooms, tomatoes, Ragu and tortellini. Stir to mix well. Place your lid. Turn your Ninja to the Oven setting of 325° for about 20 minutes. Stir occasionally as not to stick. Taste for tenderness of the tortellini. When done to your tastes, sprinkle the top with mozzarella cheese, leaving the lid off. Turn to Buffet setting to hold while cheese melts. Add parmesan cheese to plated dish if desired.
****
Tortellini with Chorizo Alfredo*, By: Aurelia Dougan McCollom, November 10, 2014
I took the QVC Presentation Recipe: Tortellini with Sausage Alfredo, and changed it up to make it my own. We enjoyed it very much and it was very easy to prepare. We’ve never had chorizo and it was a nice spicy dinner.
prep: 15 minutes • cook: 16–18 minutes • servings: 4-6
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, chopped
10 ounces chorizo
1 jar (15 ounces) Alfredo sauce
1½ cups water
2-20 oz bags frozen tortellini, (tri-color, meat and or cheese)
1 7-ounce bag baby spinach
½ cup grated parmesan cheese (optional)
Directions:
1. Set pot to Stove Top High and heat olive oil. Add garlic, onion, and chorizo. Sauté 4 minutes until sausage is brown, stirring occasionally.
2. Add Alfredo sauce, water (use some of the water to rinse the jar), and tortellini. Stir well and cook, covered, until tortellini is al dente, 10–12 minutes.
3. Turn off pot. Add spinach, stir, and cook, covered for 2 minutes.
4 Divide among dishes, sprinkle with Parmesan cheese, and serve immediately.
Serving Tip:
Turn this into chicken Alfredo by switching out the sausage with rotisserie chicken meat, and the water with chicken stock.
****
Tortellini with Sausage Alfredo*, Ninja Recipe Book - Photo By: Janis Rightmyer, November 5, 2014
My Tortellini with Sausage Alfredo from the 4 in 1 cook book. I couldn't find the frozen tortellini, so I used dry and cooked it separately. I used chicken Italian sausage and frozen chopped spinach since I had it. I added about a cup of water that the tortellini was cooked in. I just tasted it. This recipe is sinfully good. (Original Recipe)
Tortellini with Sausage Alfredo – Stove Top
Buying the pre grated cheeses saves time, but if you have a good grated, do you own – you will notice the difference.
prep: 15 minutes • cook: 16–18 minutes • servings: 4-6
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, chopped
4 ounces favorite sausage, crumbled
1 jar (15 ounces) Alfredo sauce
1 cup water
2 pounds frozen cheese tortellini
1- 7-ounce bag baby spinach
½ cup grated parmesan cheese (optional)
Directions:
1. Set pot to Stove Top High and heat olive oil. Add garlic, onion, and sausage. Sauté 4 minutes until sausage is brown, stirring occasionally.
2. Add Alfredo sauce, water, and tortellini. Stir well and cook, covered, until tortellini is al dente, 10–12 minutes.
3. Turn off pot. Add spinach, stir, and cook, covered for 2 minutes.
4. Divide among dishes, sprinkle with Parmesan cheese, and serve immediately.
Serving Tip:
Turn this into chicken Alfredo by switching out the sausage with rotisserie chicken meat, and the water with chicken stock.
** Tortellini with Chicken Alfredo*, By: OliviaSchlosser Berroth, October 14, 2015
I tweaked the tortellini recipe from the book. I used ground chicken instead of sausage and 1 lb of tortellini instead of 2. I also added some frozen meatballs. So good!
****
Tortellini with Spinach & Tomatoes*, By: Marylou Magri Turlington, October 11, 2014Ingredients:
3 bags frozen tortellini,
1- 14½ oz can diced garlic tomatoes
1 box frozen spinach
3 cups chicken broth
8 oz pack of cream cheese, softened, cubed
small box frozen precooked chicken.
salt, pepper, garlic and rosemary, to taste
1 package of shredded mozzarella cheese, for topping
Directions:
Mix ingredients. Turn your Ninja to Oven setting of 300°F for 35 minutes. Turn off your Ninja and sprinkle shredded mozzarella cheese on top. Fantastic! !
****
Tortilla Chips Casserole*, By: Allana Alla Sverbil, October 9, 2015
Ingredients:
1 lb ground beef
14.5 oz can diced tomatoes - with liquid
15.25 oz can corn - liquid removed
2- 4.25 oz cans green chilis - liquid removed
16 oz can chili beans - keep liquid
15.5 oz can black beans - rinsed & liquid removed
1 yellow bell pepper (or other colored pepper of choice) - diced
2 jalepenos - deseeded & cut into circles
12 oz salsa of choice (we used mild)
2 cups of Mexican cheese blend
13 oz large bag tortilla chips (bite size are easiest to use)
Prep:
Cut peppers and open cans - keep/remove liquid based on notes above
Turn your Ninja to Stove Top High and brown ground beef. Drain excess grease. Remove ground beef and wipe out your Ninja.
Recipe:
1) In main pot of the Ninja layer the ingredients (order listed is bottom (whole tortilla chips) to top (crushed tortilla chips):
enough whole tortilla chips to cover bottom of the pot
ground beef
diced tomatoes with liquid
black beans
chili beans with liquid
corn
jalepeno and yellow peppers
green chilis
salsa
cheese
crushed tortilla chips
Evenly spread out each layer
Turn your Ninja to the Oven mode of 425° and cook 20-25 minutes
****
Tortilla Pot Pie*, By: Trish Obrien, September 10, 2014
Ingredients:
cornish game hens
potato
onion
celery
added a can of corn
cream of chicken soup
tortilla shells
PAM Butter Spray
Directions:
Another experiment for dinner tonight from "The Five Axle Grill". Took some left over meat from cornish game hens. I cut up a potato, onion, celery, added a can of corn, cream of chicken soup and then took some tortilla and put in the bottom of my silicon pans. Put the filling in. Then used pieces of tortilla for the top. Sprayed with butter spray.
Turn your Ninja to Oven setting of 325° for 45minutes. They turned out great. Probably needed higher temp or more time. Potato was a little hard. I had them cut super small too.
**Added comment By: Aurelia Dougan McCollom – My suggestion for this recipe is to sauté the vegetables, (potatoes, onion and celery), to softened before adding the other ingredients.
****
Trader Joe's Gnocchi Alla Sorrentina*, By: Michelle Braverman Pisko, May 22, 2014
Quick week night dinner. Browned sausage and added Trader Joe's Gnocchi Alla Sorrentina. Done! Turn your Ninja to Stove Top Medium for 5 minutes and then turn it to Stove top Low for the last two minutes. It was really sizzling!
****
Tuna Alfredo*, By: Carmel Barninger, February 12, 2016
Ingredients:
1 or 2 small cans tuna
1- 24 oz jar Alfredo sauce
2 cups water
1 bag frozen cavatelli
½ bag frozen peas
½ small jar chopped pimento
Directions:
Add all ingredients to the Ninja and heat on Stove Top High until it comes to a boil. Reduce heat to the Oven setting of 300°F and cook 15 minutes or until cavatelli are tender. Stir occasionally. Top with grated Parmesan cheese. Serves about 4. May be doubled.
****
Tuna & Salmon Noodle Casserole*, By: Elizabeth Leitzke, July 29, 2014
Ingredients:
1- 16 oz package egg noodles (NO YOLKS)
2½ cups of water
1 Tbs. of coconut oil
1-2 cloves garlic, depending on your taste
2 medium onion, chopped
1 bell pepper, (red, yellow, or green)chopped
1 Tablespoon of Dijon mustard
1 (9 ounce) can tuna, drained
2 cans (6 oz each) Salmon, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 can cream of celery
1 (10.75 ounce) can milk - I sub either evaporated milk or, unsweetened almond milk (we don't drink milk anymore- hubby lactose intolerant).
2 cups shredded sharp Cheddar cheese, divided
1 cup crushed croutons
Directions:
Boil the whole package of egg noodles (No Yolks) in 2.5 cups of water per the instructions on the pasta cooking chart in the recipes under casseroles (SO very helpful!). Take it out when al dente.
Turn your Ninja to Stove Top Medium. Add 1 Tbs. of coconut oil and when melted and sizzling a bit, add the chopped onions, garlic and bell peppers. Cook until softened and slightly caramelized. Remove from the pot. (I put them on top of the cooked egg noodles).
Lower your Stove Top Low. Add in soups, shredded cheese and milk. Stir until cheese is thoroughly melted. Add pasta and onions and peppers. Stir. Cook on Oven 350° for about 35 minutes. Stir after 15 minutes and check to see if more liquid is needed to the sauce; add a little water if necessary. If you rather, you can let the sauce cook down. Sprinkle extra Cheddar cheese and crushed croutons over top.
Hubby is from the Mid West and enjoys casseroles such as this. I'm from NYC and well, I like them, too...! Lol
****
Tuna Casserole, By: Connie Lantz, August 18, 2015
Ingredients:
1- 16 oz bag wide egg noodles
2- 6.4 oz pouch chunk light tuna in water
2 cans cream of chicken soup
½ stick butter
4-5 cups water
10 oz frozen peas – optional
Salt and pepper – to taste
Directions:
I mixed all together in pot. Turn your Ninja to the Oven setting of 325°F. Cover and bake for 20-25 minutes, stirring occasionally, or until noodles are to your desired doneness. If you are adding peas, add them the last 15 minutes of baking time. Salt and pepper to taste.
****
Tuna Casserole - Mac n Cheese Style*, By: Jakob W. Smith, May 4, 2017
Ingredients:
1 (14.5 oz) Family box Kraft Mac n cheese
2-3 oz of white rice
3.5 cups water
3 cans chicken of the sea, drained – (or your favorite brand)
Cajun seasoning (if desired)
½ cup milk
2 Tbs. butter
cheese packet
Directions:
Add pasta, rice, water, seasonings, and tuna to the Ninja pot. Turn to the Oven setting of 325°F, for 25 minutes, stirring frequently. During the last 10 minutes, add the milk, cheese and butter. Stir and test for doneness. Turn the Ninja to the Buffet/Warm setting. Let rest for 5 minutes.
****
Tuna Chip Casserole*, By: Susan Sasman Rose, October 7, 2014
Ingredients:
2 cans tuna, drained
1 can of cream of mushroom soup
1 bag of stale potato chips (you can use fresh)
Directions:
Preheat your Ninja to 375°F. Spray the multi-purpose pan with PAM. Add a layer of semi-crushed potato chips. In a separate bowl, crush about two or three handfuls of potato chips. Add tuna and soup. Mix into a loose mixture adding more chips if needed (I prefer it loose). Carefully place on top of chips in the baking pan. Add another layer of semi-crushed chips. Place on rack into cooker, set timer for 35 minutes. It's ready. Serve with a green veggie or salad and bread. Depending on how large a serving you eat, serves three to four. I think next time I will double recipe and dry bake in the bottom, skipping the baking pan and see how it turns out. Enjoy.
****
Tuna Noodle Casserole, By: Melissa Nonny Leskovar, August 26, 2015
Ingredients:
½ stick butter
4.5 cups water
2 cans cream mushroom soup
3- 6 oz cans tuna, drained
8 oz bag peas
16 oz bag egg noodles
4 tablespoons soy sauce
Directions:
To the Ninja pot, add tuna, butter, water and soup. Turn to the Oven setting of 325°F for 25 minutes. The last 10 minutes, add the peas and soy sauce. Stir occasionally to avoid sticking. OMG. Delicious!!
****
Tuna Noodle Casserole*, By: Aurelia Dougan McCollom
Ingredients:
1- 16 oz bag wide Egg noodles, uncooked (I use American Beauty)
2- 5 1/4 oz cans tuna, drained
2- 10 oz cans cream of mushroom soup, or your choice of cream soups
3 cups water; maybe a little more, but I think the consistency is great with 3 cups
salt & pepper to taste..
Now since we really don't like tuna casserole, I added
1- 10 oz can Ro-Tel
cajun spices to taste.
Directions:
I took the soups, (a little water to clean out the cans), drained tuna, seasonings and whisked together. Add Ro-Tel. Add water and noodles. Add to the pot. Turn your Ninja to Oven setting of 325°. Cook for about 20-25 minutes. Stirring occasionally. Test for doneness. When done, turn to buffet setting to keep warm. It was actually really good.
**Added comments by: Pam Woolley** - Aurelia, I tried the recipe and turned out great. Tweaked just a little. Used cream of chicken and fiesta cheese soup, green chilies and Mrs. Dash Southwest chipotle seasoning
****
Tuna Noodle Casserole*, By: Linda Sherman, October 7, 2013
Ingredients:
3 cups of water
1 can cream of mushroom soup
2 cans of tuna, not drained
12 oz bag of wide egg noodles
1 cup of shredded cheddar cheese,
½ stick of butter
2 tsp of onion powder
Directions:
Add water, soup, and tuna to the Ninja pot and stir. Turn to Stove Top High. Add the noodles, and let the noodles cook till soft. Add the shredded cheese, butter, and onion powder. Mix well. Turn to Slow Cook Warm to hold.
****
Turkey Curry, By: Jessica Conol
Ingredients:
2 lbs ground turkey
4 medium potatoes (diced in small pieces)
1- 16 oz package frozen mixed vegetables (corn,peas, potatoes, green beans)
1- 3½ oz S&B curry sauce (I used mild)
Directions:
Turn your Ninja to Stove Top Medium/High. Brown the turkey. When almost brown, add the potatoes. Cook until almost tender. Add three cups of water. Bringing to a boil. Add the vegetables. Bring it back to a boil and then add curry. Simmer on Stove Top Low for 10 minutes.
**Added comment by: Jessica - I was at target and looked for the recipe on my phone and I misread the ingredients needed. I suppose to have used 2 boxes of the curry sauce mix. But my family said it was still good.**
You can use ground beef and whatever curry sauce you like.
****
Turkey Sausage Italian Casserole*, By: MaryJo Powell, August 3, 2014
Ingredients:
5 large turkey sausages
1 Tbs. olive oil
3 medium sized potatoes, sliced in 1/2 in slices
1 large or two small onions, cut into chunks
2 cups frozen green beans
salt and pepper to taste
1 Tbs. McCormick Perfect Pinch Roasted Garlic & Bell Pepper Seasoning
1- 14 oz jar of spaghetti sauce
Directions:
Turn your Ninja to Stove Top High and brown sausage. Add oil and brown , potatoes and onion. Add the sausage, green beans, salt, pepper, garlic and bell pepper spice, and spaghetti sauce. Stir. Turn your Ninja to Oven setting of 325° for 20-25 minutes – just until potatoes are softened to your liking. I found that after about 15 minutes the sauce was getting too thick, so I added some water (about a cup). It made 3 generous servings.
****
Turkey Sausage with Sliced Red Potatoes and Sautéed Onions*, By: Krista Johnson Stacklie
Ingredients:
Olive Oil
2 onions, sliced
Red potatoes, chopped in small chunks
1½ packages Turkey cheddar sausage, sliced
Salt & pepper
Garlic salt
Garlic powder
Sharp cheddar cheese
Directions:
Turn your Ninja to Stove Top High. Add olive oil to the pot and heat. Add the d onions and the red potatoes. Turn down the heat to Stove Top Medium. After the onions and potatoes were soft, add sliced turkey cheddar sausage, salt, pepper and garlic salt and powder and cook until sausage was heated through. Turn the Ninja back up to Stove Top High, to crisp the bottom. Top with a sharp cheddar when done. It didn't need any type of sauce. It had so much flavor.
****
Turnip Stew*, By: Brandi Tatarchuk, December 27, 2018
Ingredients:
1 large turnip, peeled & cubed
1 large carrot, sliced
1.5 lbs. stew meat
salt & pepper, to taste
1 onion, cut-up
14 oz. fresh salsa (Wal-Mart in produce dept)
1 tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. oregano
2 cups beef broth
1 can kernel corn (drained)
½ cup cilantro
Directions:
Sauté meat until brown. Add onion to soften. Add remaining ingredients except cilantro. Turn the Ninja to Slow Cook High for 3 hours. After the 3-hour period, stir in cilantro and continue cooking for an additional hour. Total cooking time is 4 hours. Serve with Hawaiian sweet rolls.
****
Uncle Ben’s Long Grain Wild Rice, By: Amanda Harris, May 12, 2014
Just a little FYI. I made two boxes of Uncle Ben's rice in the Ninja last night. I didn't plug the vent hole. I followed the directions on the box and cooked on Stove Top High until done. It was perfect!
****
Unstuffed Cabbage Casserole, By: Kimberly Simmons Cook
Ingredients:
2 lbs ground beef
1 onion, chopped
2 cans diced tomatoes
1- 8 oz can tomato sauce
½ head large cabbage, chopped
½ cup water
2 garlic cloves, minced
Directions:
Turn your Ninja to Stove Top High and brown beef and onion. Drained the grease from the beef, and add tomatoes, tomato sauce, cabbage, water and minced garlic. Bring to a boil. Cover and cook until the cabbage was tender. It took about 20 minutes. Serve over cooked rice.
**Added comment by: Beverly Huffman Allen - I added chopped green pepper to the hamburger/onion mixture. I left it the tomato sauce. I actually cooked it for a little more than an hour because after 30 minutes the cabbage still want done. I like my cabbage soft. Did not serve it over rice. Neither of us like rice.
****
Unstuffed Cabbage Rolls, By: Andrea Fay, January 19, 2015
Ingredients:
2 pounds of lean ground beef
1 Tbs. olive oil
1 large onion, chopped
4 cloves garlic, minced
1 small cabbage, chopped
2 cans 14.5 oz diced tomatoes
1 can 15 oz tomato sauce
1 cup of raw rice cooked separately and waiting...
1 tsp black pepper
1 tsp sea salt
Directions:
Brown meat on Stove Top Medium in your Ninja with garlic & chopped onion. Remove. Drain grease. Add the cabbage, rice, diced tomatoes, tomato sauce, salt and pepper. Turn to Stove Top High so you get a boil. Turn to Slow Cook Low for 3-4 hours check frequently to see if water is needed.
****
Unstuffed Cabbage Rolls*, By: Tammy Grim D'Itri, January 10, 2015
1 head cabbage, coarsely chopped
1 onion, cut up
1 Tbs. garlic, minced
garlic powder, onion powder, salt and pepper to taste
2 lbs. ground chuck
1 Tbs. beef base
½ cup regular rice
1 can diced tomatoes
1 can tomato soup
28 oz. can tomato sauce
Directions:
Sauté onion and garlic on Stove Top Medium until almost translucent. Season the ground chuck with garlic and onion powder, salt and pepper. Add to the Ninja and brown. Add some beef base to bump up the beef flavor. When meat is browned, add rice, tomatoes, soup, and ½ can of tomato sauce. Stir. Add the cabbage. Stir to incorporate. Pour the remaining tomato sauce over all. Cover and cook on Slow Cook Low until cabbage is tender, 3-4 hours. If you would like the cabbage softer, add an hour. Taste and adjust seasoning if needed. Turn to Buffet to hold. Serve with mashed potatoes!
****
Unstuffed Cabbage Rolls, By: Dian Vandervolgen
Ingredients:
1½ to 2 pounds lean ground beef (or ½ beef & 1/2 pork)
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans Tomato Soup
½ cup water
1 teaspoon ground black pepper
1 teaspoon sea salt (more to taste)
Directions:
In the Ninja on Stove Top Medium, heat olive oil. Add the ground beef (& Pork), and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomato soup, water, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
**Added comments to this recipe:** - Beth Pund - Aurelia, I have a picture of this but it is not in the Ninja. Would you want me to post it? Also my recipe calls for 2 cans (14.5 ounces each) diced tomatoes and 1 can (8 oz) tomato sauce. It will look like there is not enough liquid but there is! Other than that, it is the same recipe.
Beth Pund - This is instead of the tomato soup
Deborah Schmidt - I like the idea of V8 ... and the sauce can always be thickened with some tomato paste. I seldom use canned soups anymore because most contain gluten so I do a lot of improvising.
Yield: Serves 6 to 8
****
Vegetable Lo Mein*, By: Stephanie Foley, January 24, 2018
Ingredients:
½ package of 14 oz. Lo Mein Noodles
3 teaspoons of sesame seed oil
2 cups bagged fresh assorted cut-up stir fry vegetables
2 stalks of celery, cut on the diagonal
1 onion, cut in strips
½ cup of chopped green onions (white bottoms & green tops)
1 red bell pepper, corded and cut in strips
1 cup fresh sliced mushrooms
3 cloves of garlic, minced
3 teaspoons of peeled & grated ginger
2 cups of fresh beans sprouts
1 (15 oz.) can cut baby corn, drained
1 cup chicken stock
1 tablespoon cornstarch
¼ cup Hoisin sauce
2 tablespoons honey
2 tablespoons soy sauce (used low sodium)
Directions:
Turn the Ninja to Stove Top High. cook the Lo Mein noodles as directed on the package. Drain well and place in a bowl. Add a few drops of sesame oil and toss to help prevent sticking.
Return the Ninja to Stove Top High. Add sesame seed oil to heat. Stir fry cut-up stir-fry vegetables, celery, onion strips, peppers, mushrooms, garlic for 3 minutes, or until tender. Do not overcook vegetables. Stir in bean spouts, baby corn and green onions to heat. Mix the chicken stock and corn starch in a small bowl blending well to dissolving any lumps. Add mixture to stir fried vegetables. Stir in Hoisin sauce, honey, soy sauce, ginger. Cook and stir until thickened and bubbly. Add cooked lo mein noodles and toss. Serve and enjoy.
Note: vegetables such as bamboo shoots, water chestnuts, shredded cabbage can be added. 1 pound of cooked chicken or pork can be added for variety.
****
Vermicelli*, By: Aurelia Dougan McCollom
Ingredients:
2 Tbs. olive oil or your choice
12 oz. vermicelli noodles, broken into small pieces: (about this long)
2 lb. ground beef
2 cloves garlic, minced
1 medium onion, chopped
1 green pepper, chopped, fine to medium
4 stalks celery, chopped
1 can whole kernel corn, drained
salt & pepper, to taste
1 Tbs. chili powder, more or less to your taste
1- 28 oz. can chopped tomatoes, undrained
¾ cup water
1 can Ro-Tel, undrained, **optional** (we like the flavor it gives)
8 slices American cheese
**** Make this your own! Add mushrooms, Cajun seasonings, etc.) ****
Directions:
Preheat: Stove Top High. Add olive oil and sauté the dry vermicelli noodles, until lightly browned, stirring to keep from burning. Add beef and cook, stirring, until meat losses its red color. Add: garlic, onion, green pepper, celery, corn, salt, pepper, & chili powder. Add tomatoes, water and (Ro-Tel). Gently stir. Place lid. Turn Ninja to 325° for about 25 minutes. Stir after 15 minutes. Test to see if celery and green pepper are getting soft. When soft, top with cheese slices. Turn off unit. Place lid, for cheese to melt. Serves 8-12.
*Note: The vermicelli noodles are sautéed to prevent sticking together during cooking.*
****
Walking Taco Casserole*, By: Robin Bostock, April 17, 2015
1 lb ground turkey
Ro-Tel - I substituted stewed tomatoes
1 can of black beans – I substituted 1 can of dark red kidney beans
1 can enchilada sauce
Fritos – I substituted uncooked corn tortillas
Cheese
sliced olives
Directions:
Turn your Ninja to Stove Top Medium/ Low to brown the meat. Drain any excess grease. Add stewed tomatoes or Ro-Tel. Simmer until any liquid is evaporated. Add either the black beans or red beans. Stir in enchilada sauce.
Spray your casserole dish, or multipurpose pan with cooking spray. First layer with uncooked corn tortilla or Fritos. Top with meat mixture ans cheese. Repeat layers; corn tortilla (Fritos), meat, and cheese. Add sliced olives. Place on your pyramid mat directly into the pot or place on your rack. Bake at 325°F for 15 minutes or until cheese is melted and casserole is heated through. This was done in my 3 in 1....
****
White Chicken Enchiladas, By: Elaine Corwin
This recipe is half of the ingredients of the original recipe. It fit in the utility/baking pan. I had never had enchiladas before, but I will be making this again.
Ingredients:
6 small soft flour tortillas (you can use corn but I like flour with chicken)
½ tablespoons flour
1 cup chicken broth
½ cup sour cream
½ cups shredded and cooked chicken (we like to use rotisserie chicken)
1½ cups Monterey Jack cheese – shredded
1½ tablespoons butter
½ of a 4 oz can diced green chili’s
Directions:
Preheat Ninja to 350°.
Combine cooked shredded chicken and ½ cup of cheese, in a bowl.
Fill tortillas with the mixture above and roll each one then place in a Ninja baking pan.
Melt butter in the pot over medium heat.
Stir flour into butter and whisk for 1 minute.
Add broth and whisk together. Cook until it’s thick and bubbles up.
Take pot out of Ninja and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
Pour mixture over enchiladas and add remaining cheese to top.
Wipe Ninja pot.
Place baking pan on the rack in the Ninja and bake in oven for 20-25 minutes. You can use a torch to brown the cheese, put it under the broiler for about 3 minutes, or just have it melted.
**Added comment by: Aurelia Dougan McCollom** - If you want to use chicken pieces: Turn to Stove Top High, add a little EVOO and brown you chicken. Be sure to use a temperature probe to be sure it is done. Let cool a few minutes, then shred with two forks.
****
Wild Rice Casserole*, By: Christa Waaler-Trinchera, October 3, 2014
1 cup of wild rice - 1 tsp salt (boil in 3 cups of water for 45 minutes or until tender) **I did this step on the stove because I was using the Ninja for another meal.
Ingredients:
1 cup of chopped celery
1 medium onion chopped
1 lb sausage or bacon (I used Black Forest Bacon)
1 can Cream of mushroom soup
1 cup sliced mushrooms
1 can water chestnuts
½ cup cooking sherry
¾ cup water
1½ tsp poultry seasoning
1½ tsp Lawry's Season Salt
Directions:
Slice and cook bacon in Stove Top High until almost cooked through. Add mushrooms & onions & cook until tender. Add Celery, water chestnuts and cooked rice. In a separate bowl combine, soup, sherry, water, season salt & poultry seasoning. Mix well and stir into rice mixture.
Bake 350° for 45-60 minutes. Delicious as a side or main dish!
****
Winter Root and Sausage Casserole, (crock pot recipe), By: Gael O'Brien
Ingredients:
1 large baking potato, cut into 1/2-inch cubes
1 large dark-orange sweet potato, peeled, cut into ½ inch cubes
2 medium carrots, sliced
1 medium parsnip, sliced
1 medium onion, chopped
1 lb. smoked sausage, sliced
1 (14½ oz.) can ready-to-serve chicken broth
1 (14½ oz.) can chunky tomatoes with garlic and Italian herbs, undrained
2 teaspoons sugar
½ teaspoon dried thyme leaves
¼ teaspoon pepper
¼ cup chopped fresh parsley
Directions:
In your Ninja, combine all ingredients except parsley; mix well.
Cover; cook on Slow Cook Low setting for 5-6 hours.
Just before serving, stir in parsley.
Note: There are two varieties of sweet potatoes. One type has pale yellow flesh with a crumbly dry texture similar to that of a white potato. The other type has darker orange flesh that is sweet and moist. For the prettiest color and richest flavor, use an orange-fleshed sweet potato.
****
Yakisoba*, By: Bonnie Smith, August 11, 2015
Ingredients:
Package lil smokies, sliced in half lengthwise
Package ground pork
Shredded carrots, (optional)
Chopped onion, (optional)
Mushrooms, sliced, (optional)
Cabbage-shredded
Chinese 5 five spice powder
Salt, pepper
Garlic
Olive oil, if desired
Directions:
Put shredded cabbage on oven proof platter. I couldn’t use my Ninja for this part as the other one was in use already. But could probably just put in bottom of pan or in ninja pan, place ninja on warm setting (I had my oven at 175). In Ninja, heat pan at 350°F, and pour in a tad of olive oil if desired. Add lil smokies, ground pork and onion (can wait on onion if want it tender crisp). I had a few slices of leftover bacon that I chopped up and added as well with the meat. Sprinkle with 5 spice powder, salt and pepper and garlic. Don’t go overboard on the 5 spice if your not sure you like it. It is a strong spice. Begin cooking, half way through, turn the Ninja to 400°F, to crisp/brown up the smokies and bacon. When almost done, add the shredded carrots and mushrooms or any other vegetable you may want. Once everything is cooked the way you want it; place on top of the cabbage. The cooked meat mixture will help to soften the cabbage while you prepare the rest of the meal. Keep warm in the Ninja or oven. Do not wipe out the Ninja pot. Leave whatever oil, pieces of meat, vegetable in the pot. You will be using it again.
Noodles:
1-2 packages of Chuka Soba noodles (found in international food section of grocery store)
sesame oil
oyster sauce
soy sauce
teriyaki sauce
noodle soup sauce (International food section again)
what ever type of Asian sauces you may like on it
Again, since my other Ninja was being used, I cooked my noodles (on my oven burners) according to package directions and drained.
Once drained, dump them into the Ninja pot that did not get wiped out. Turn Ninja to 350°F, to get started, then I switched to Stove Top High and eventually turned to Stove Top Low heat. Start by pouring on some sesame oil and using long chopsticks or maybe a pasta fork, lightly toss to mix. Then add some oyster sauce, soy sauce, teriyaki sauce and noodle soup sauce. Continue to toss and mix. Go ahead and taste to see what you might like more of. I don’t like it super saucy but enough to mix around easily. Place an amount of noodles on your plate and add the cabbage, meat mixture on top. Enjoy!
May want to add more soy sauce once plated. The beauty of this dish, you add what you want as far as meats, veggies and sauces and your own amounts.
****
Zatarain's® Blackened Chicken Alfredo - 32 oz, tray, By: Aurelia Dougan McCollom
Basically… 350° 60 minutes, remove wrap, stir, cook 20 additional minutes.
I preheated oven for 10 minutes, with lid on. Put the frozen tray on the wire rack and cooked at above temperature and time, with wrap and lid on the Ninja.
The original directions were 350°, 45 minutes, remove wrap, stir, replace wrap, cook additional 20 minutes. It was really good, cooked perfect, but a little longer than in a regular oven. The dinner came with 2/32 oz trays.
****
Zatarain's® Jambalaya Rice Mix with Shrimp and Andouille Sausage*, By: Kelly Billittier, May 5, 2017
Ingredients:
1 lb. fully cooked Andoiulle sausage, sliced in rounds
2 boxes Zatarain's® Jambalaya Rice Mix
1 lb. shrimp
Directions:
Turn the Ninja to Stove Top High. Brown the sausages in the pot. Add the rice mix and fix as directed on the box. Add the shrimp the last 10 minutes of cooking time.
Easy peasy!
****
Ziti with Oil & Garlic, By: Keith Sansevere, August 13, 2015
Ingredients:
1 lb ziti pasta
4 cups of water
¼ cup olive oil
garlic, sliced – you determine the amount
red pepper flakes
parsley
Directions:
Turn your Ninja to Stove Top Low. Add your oil and garlic. When the garlic starts to get some color add the pasta and then the water. Cook about 20 minutes, stirring occasionally. Add water if needed. When done to your liking, stir in the red pepper flakes and parsley. The garlic flavor was throughout the entire dish. The dish came out great.
****
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:
Taco Pasta Bowl*, By: Aurelia Dougan McCollom, September 27, 2014
Taco Pasta Salad*, By: Aurelia Dougan McCollom - Crossed with Beef, Salads
Taco Spaghetti*, By: Cindy Durham, September 16,2016
Taco Spaghetti, By: Tina Nordhavn, March 166, 2016
Tamale Pie*, By: Cathy Schultz, November 8, 2014
Tamale Pie, By: Pamela Rainey
Tamale Pie*, By: Sherri Quick, June 26, 2014
Tamale Pie*, - David Venables Recipes - QVC Recipes - Kitchen & Food
Tamales*, By: Diane Rosa, September 1 2016
Tater Tot Casserole*, By: Geneva Campbell, November 18, 2018
Tater Tot Casserole*, By: Olivia Schlosser Berroth, October 5, 2015
Tater Tot Casserole*, By: Theresa McDonald, June 17, 2015
Tater Taco Casserole*, By: Sarita Sarita, September 17, 2014
Tater Tot Casserole, (Cowboy Casserole)*, By: Ami Burch, February 2, 2015
Tater Tot Casserole, By: Mary Director
Tater Tot Casserole*, By: Tina Nordhavn-Allman
Tater Tot Casserole with Potato Crowns, By: Mary Director
Tex Mex*, By: Tammy Ullrich, July 21, 2016
Thanksgiving Leftovers Casserole, By: Roberta Thompson
Three Cheese Beefy Mostaccioli*, By: Michelle Williams, February 1, 2016
Tomato-Alfredo Ravioli with Sausage*, By: Madeline DiDonato
Tomato Basil Pasta, By: Tracey Smith
“Topher's” Twisted Tortilla Casserole*, By: Christopher Deo, December 8, 2014
Tortellini*, By: Tammy Mullin Marsh
Tortellini & Sauce, By: Michele Panzer-Evans, October 12, 2015
Tortellini Chicken Alfredo*, By: Debra George, September 5, 2016
Tortellini, Sausage, Fresh Spinach in Sun Dried Tomato Alfredo Sauce*, By: Donna Tomasetti-Kaupp, November 5, 2014
Tortellini Throw Together*, By: Aurelia Dougan McCollom, July 5, 2015
Tortellini with Chorizo Alfredo*, By: Aurelia Dougan McCollom, November 10, 2014
Tortellini with Sausage Alfredo*, Ninja Recipe Book - Photo By: Janis Rightmyer, November 5, 2014
Tortellini with Spinach & Tomatoes*, By: Marylou Magri Turlington, October 11, 2014
Tortilla Chips Casserole*, By: Allana Alla Sverbil, October 9, 2015
Tortilla Pot Pie*, By: Trish Obrien, September 10, 2014
Trader Joe's Gnocchi Alla Sorrentina*, By: Michelle Braverman Pisko, May 22, 2014
Tuna Alfredo*, By: Carmel Barninger, February 12, 2016
Tuna & Salmon Noodle Casserole*, By: Elizabeth Leitzke, July 29, 2014
Tuna Casserole*, By: Connie Lantz, August 18, 2015
Tuna Casserole - Mac n Cheese Style*, By: Jakob W. Smith, May 4, 2017
Tuna Chip Casserole*, By: Susan Sasman Rose, October 7, 2014
Tuna Noodle Casserole, By: Melissa Nonny Leskovar, August 26, 2015
Tuna Noodle Casserole*, By: Aurelia Dougan McCollom
Tuna Noodle Casserole*, By: Linda Sherman, October 7, 2013
Turkey Sausage Italian Casserole*, By: MaryJo Powell, August 3, 2014
Turkey Sausage with Sliced Red Potatoes and Sautéed Onions*, By: Krista Johnson Stacklie
Turnip Stew*, By: Brandi Tatarchuk, December 27, 2018
Uncle Ben’s Long Grain Wild Rice, By: Amanda Harris, May 12, 2014
Unstuffed Cabbage Casserole, By: Kimberly Simmons Cook
Unstuffed Cabbage Rolls*, By: Tammy Grim D'Itri, January 10, 2015
Unstuffed Cabbage Rolls, By: Andrea Fay, January 19, 2015
Unstuffed Cabbage Rolls, By: Dian Vandervolgen
Vegetable Lo Mein*, By: Stephanie Foley, January 24, 2018
Vermicelli*, By: Aurelia Dougan McCollom
Walking Taco Casserole*, By: Robin Bostock, April 17, 2015
White Chicken Enchiladas, By: Elaine Corwin
Wild Rice Casserole*, By: Christa Waaler-Trinchera, October 3, 2014
Winter Root and Sausage Casserole, By: Gael O'Brien
Yakisoba*, By: Bonnie Smith, August 11, 2015
Zatarain's® Blackened Chicken Alfredo - 32 oz, tray, By: Aurelia Dougan McCollom
Zatarain's® Jambalaya Rice Mix with Shrimp and Andouille Sausage*, By: Kelly Billittier, May 5, 2017
Ziti with Oil & Garlic, By: Keith Sansevere, August 13, 2015
Taco Chicken Bowls, By: Amber Grimes Goswick, April 17, 2015
Serves: 9
Ingredients:
1½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt
cracked pepper, to taste
2 cups dry rice 8 oz. shredded cheddar ½ bunch cilantro (optional)
Directions:
Add everything except the rice, cheese, and cilantro to your Ninja’s along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
Place the lid and turn to Slow Cook Low for 8 hours.
Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduce the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
After 8 hours of cooking, carefully remove the lid. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.
The recipe worked perfect! I was very surprised I did not come home to a burnt pile of mess. I do however think next time I will skip all of the seasonings above and just use a taco seasoning pack to make it taste more like "taco" The cilantro is the perfect touch at the end!
****
Taco Pasta Bowl*, By: Aurelia Dougan McCollom, September 27, 2014
Ingredients:
2 lbs ground chuck, or your preference of grade
1 onion chopped, save ¼ cup
1- 15 oz can chili beans, un-drained
1- 10 can enchilada sauce
1- 10 can Ro-Tel
1- 10 can diced tomatoes, un-drained
4 oz. chopped green chilies, un-drained
½ cup water to pour between cans to rinse out
1 packet or taco seasonings, or 4 Tbs. of the bulk seasonings
2 cups dry elbow macaroni
1 cup shredded Mexi-blend cheese, or your favorite
Frito’s chips, broken, optional
Sliced black olives, optional
Sour cream, optional
Lettuce, optional
Tomatoes, otional
Mexi-blend cheese for topping
Directions:
Turn your Ninja to Stove Top High and brown your meat. As it is browning, add in the onions. Drain any excess grease. Add your seasonings and stir. Add the tomatoes, chili beans, Ro-Tel, green chilies, and enchilada sauce, all un-drained. Stir. Add the macaroni. Stir well. Place your lid. Turn your Ninja to the Oven setting of 250°. Cook for 25-30 minutes, stirring occasionally to keep noodles from sticking. (You won’t need any other liquid). Stir in cheese to melt. Serve in bowls topped with Fritos, chopped onion, lettuce, tomatoes, black olives, sour cream and cheese.
Serves 8
****
Taco Pasta Salad*, By: Aurelia Dougan McCollom - Cross Posted with Beef, Salads
Ingredients:
1- 16 ounce package spiral pasta
1 pound ground beef
¾ cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2¼ ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing
Directions:
Cook beef on Stove Top High until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.
Cook pasta according to package directions, drain and rinse in cold water. Place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
Cover and refrigerate for at least 1 hour.
****
Taco Spaghetti*, By: Cindy Durham, September 16,2016
Ingredients:
5 oz. dried spaghetti, broken
1 lb. ground beef or turkey
¾ cup water
1 packet Taco seasoning mix
11 oz. can Mexican corn drained
1 cup sliced black olives
1 cup Colby jack or cheddar cheese shredded
½ cup green salsa
4 oz. can diced green chili, drained
Directions:
Cook pasta then drain. Turn the Ninja to Stove Top High and brown ground beef, drain fat. Stir in water and taco seasoning. Bring to boil then reduce heat to Stove Top Low and simmer uncovered 2 minutes stirring occasionally. Stir in cooked pasta, corn, olives, ½ of the cheese, salsa and green chili. Top with the remaining cheese and turn to the Oven setting of 275°F for 20 minutes.
(I add onions and garlic when I brown the meat. I also cook my spaghetti separately while I'm browning the meat).
****
Taco Spaghetti, By: Tina Nordhavn, March 16, 2016
Ingredients:
1lb lean ground beef
½ lb whole wheat spaghetti noodles
2 packets of taco seasoning (you could only use one if you want, but we all love the flavor so I used two)
shredded cheese, for garnish
2 cups water
Directions:
Turn the Ninja to Stove Top High. Begin browning the beef. When almost done, add the taco spice packet. Add the pasta and two cups of water. Let it boil until pasta is tender and water is almost all gone. Add the other packet of seasoning and stir to incorporate. Continue cooking a few minutes longer. Serve. Garnish with shredded cheese on top.
We all loved it! Super duper easy!!!
****
Tamale Pie*, By: Cathy Schultz, November 8. 2014
Ingredients:
2 cups chili beans with meat
1 can Ro-Tel style tomatoes with green chile
1 cup corn
1 box jiffy cornbread
1 cup of shredded cheese
Directions:
Mix chili, Ro-Tel, and corn, all together. Pour into the multipurpose pan. Add shredded cheese, on top of chili. Mix the cornbread according to directions. Pour cornbread mix on top of chili mixture. Preheat your Ninja to 350°F for 10 minutes. Place pan on rack. Set for 1 hour; 10 minutes. To be sure cornbread is done I suggest inserting a knife in the center & if it comes out clean it is done
****
Tamale Pie, By: Pamela Rainey
Ingredients:
1 lb Hamburger
1 tsp chili powder – or to taste
1 tsp cumin – or to taste
1 can Ro-Tel
1 can pinto beans
1 box Jiffy cornbread mix
Directions:
Turn your Ninja to Stove Top High and brown meat. Add chili powder, cumin, Ro- Tel and beans. Top with the prepared cornbread mix. Turn your Ninja to Oven setting of 300° for about 10 minutes. Switch to Slow Cook High for another 10-15minutes, or until done. It came out great! The bottom looked a bit burnt but it didn't taste burnt at all. It was also delicious!
****
Tamale Pie*, By: Sherri Quick, June 26, 2014
Tonight I thought I would try "Tamale Pie" using the "Stove Top" setting on my Ninja.
Ingredients:
1½ pounds of lean ground beef
Garlic, chopped
Onion, chopped
16 oz. can of tomato sauce
16 oz. can of diced tomatoes with bell peppers, garlic and onions
1 Tbs. sugar
Taco seasoning, (your amount preference for your family)
15 oz. black beans, drained
1 cup frozen corn
1- 6 oz can black olives, chopped
½ cup shredded cheese, (Mexi-blend, or your choice)
½ package (7.5 oz) – 15 oz Krusteaz cornbread mix, (or your favorite brand – Jiffy is an 8.5 oz package)
Green onions, chopped
Shredded cheese for topping
Directions:
Turn your Ninja to Stove Top High and brown meat. Add garlic and onion towards the end and soften. Drain the grease.
Make the sauce using tomato sauce, and diced tomatoes with bell peppers, garlic and onions. Stir in sugar, and taco seasoning. Pour the sauce into the Ninja with the cooked ground beef. Add black beans, frozen corn, black olives and finally shredded cheese. Stir to mix. Bring to a boil using Stove Top Medium heat. Mix cornbread as directed on the box. Drop by spoonful's onto the ground beef mixture. Cover the Ninja with the lid and cook on Stove Top Low for 20 minutes. Test for doneness using a toothpick to come out clean. (You may need a little more time). Top with a little more cheese and green onions.
I was so afraid it was going to burn but it didn't. It turned out fabulous.
Take good care, Sherri Q
****
Tamale Pie*, - David Venables Recipes - QVC Recipes - Kitchen & Food Ingredients:
Pie Filling:
2 Tbs. vegetable oil, divided
2 lbs lean ground beef
1 large yellow onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
3 garlic cloves, minced
1 tsp salt
¾ tsp ground black pepper
2½ tsp ground cumin
2 tsp chili powder
2 tsp dried cilantro
1½ tsp oregano
1 (14.5-oz) can diced tomatoes (juice reserved)
1 (10-oz) can diced tomatoes and green chilies, (juice reserved)
1 (15-oz) can pinto beans, drained and rinsed – (I used drained and rinsed black beans)
1 cup frozen corn kernels
1 cup salsa, optional
Black olives, optional garnish
Sour cream, optional garnish
Cornbread Crust:
1 (8.5-oz) package corn muffin mix
1 egg, beaten
1/3 cup milk
6 oz Monterey Jack cheese, shredded – (I used Mexi blend)
Directions:
Turn the Ninja on to the Stove Top High setting. Add 1 Tbs. of oil and heat for 3–4 minutes. Add the ground beef and cook, uncovered, until the beef is completely browned, 10 minutes. Stir occasionally. Remove the ground beef from the pot and drain to remove the excess fat. Set aside.
Place the pot back into the cooking system and pour in the remaining oil. Add the onions, peppers, garlic, salt, and black pepper. Cook, uncovered, for 6 minutes, stirring from time to time. Spoon the ground beef back into the pot and stir to combine. Add the cumin, chili powder, cilantro, and oregano then cook for 4 more minutes, stirring occasionally. Pour in the tomatoes (with the juice), the beans, and the frozen corn kernels. Stir until evenly distributed.
Set the Ninja to the Slow Cook High. Cover and cook for 2½ hours. When the time is up, make the corn muffin mixture by whisking together the corn muffin mix, egg, milk, and cheese. Remove the lid on the Ninja and spoon the batter evenly over the tamale mixture. Place the lid back on and cook for another 45 minutes.**
**New directions - Turn the Ninja on to the Stove Top High. Add the ground beef, onions, and peppers. Cook uncovered, until the beef is completely browned, stirring occasionally. Drain to remove the excess fat. Add the, garlic, salt, and black pepper, cumin, chili powder, cilantro, and oregano. Stir to mix. Pour in the tomatoes (with the juice), the beans, Rotel, salsa, and the frozen corn kernels. Stir until evenly distributed.
Set the Ninja to Slow Cook High. Cover and cook for 2½ hours. When the time is up, make the corn muffin mixture by whisking together the corn muffin mix, egg, milk, and cheese. Remove the lid on the Ninja and spoon the batter evenly over the tamale mixture. Place the lid back on and cook for another 45 minutes.
**Added comment by: Aurelia Dougan McCollom - (I changed the directions from the original already in our files…)
****
Tamales*, By: Diane Rosa, September 1 2016
I used the large 28 oz. can of enchilada sauce. I put is in the bottom of the Ninja and added about a cup of water. Put the tamales on the rack. Turn the Ninja to the Oven setting of 350°F for about 20 minutes to steam them.
They were delicious. I ladeled the enchilada sauce on the tamales and beans. It's a keeper!
These enchiladas are wrapped in parchment paper over banana leaves.
****
Tater Tot Casserole*, By: Geneva Campbell, November 18, 2018
Tater Tot Casserole donefixed in the Ninja 4-in-1!
Ingredients:
2 lbs. lean ground beef
½ onion, chopped
2- 10 oz. cans of cream of mushroom
16 ounces of sour cream
1 cup of milk
1 cup beef broth
32 oz. bag tater tots
shredded cheese
Directions:
Turn the Ninja to Stove Top High. Brown the beef and sauté the onion. Drain excess grease if needed. In bowl mix the soup sour cream, milk and broth. Pour the mixture over the ground beef and onion. Add the tater tots to the top. Top with shredded cheese. Cover. Turn the Ninja to the Oven setting of 350°F for 30 minutes. Let rest for 10 minutes on keep warm. #yummy!
I served with a side of cream corn.
****
Tater Tot Casserole*, By: Olivia Schlosser Berroth, October 5, 2015
Ingredients:
1 lb ground beef
1 medium onion, diced
1 can cream of mushroom soup
½ can milk
½ cup cheddar cheese & for topping
1- 32 oz package tator tots
Directions:
Turn your Ninja to Stove Top High. Brown the meat and saute the onions. Mix the soup and milk and cheese. Add tator tots and stir gently. Turn to the Oven setting of 325° for 20 minutes. Top with shredded cheddar cook for 5 more minutes. Remove the lid off for about 5 minutes before serving.
****
Tater Tot Casserole*, By: Theresa McDonald, June 17, 2015
Ingredients:
1 lb ground beef
1 onion, diced
1 can of cream of chicken soup
1 can of chicken rice soup
Seasonings of choice to taste
½ to 2/3 bag of tater tots or crowns
1-2 cups of you favorite cheddar cheese - (I used 4 cheese cheddar)
Directions:
Turn your Ninja to Stove Top High and brown the ground beef and onion. Season to taste. Turn your Ninja Off. Drain excess grease.
In a separate bowl mix the soups together.
Add the tater tots or crowns on top of meat and onions in Ninja. Pour soup mixture on over tater tots.
Add your favorite cheddar cheese, and turn to the Oven setting of 300°F for 20-25 minutes. I did 20 minutes.
Turn off and let sit for 5 minutes. That's it. (My Ninja4-1 runs hotter than my 3-1 which I've done 325° for the 3-1)
****
Tater Taco Casserole*, By: Sarita Sarita, September 17, 2014
Thought I would share my kid tested and approved dinner creation.
Ingredients:
1 lb ground sirloin
1 tsp garlic
1 tsp garlic (in the jar)
½ cup diced onions
sprinkle of oregano
can of Campbell’s Fiesta Nacho Cheese soup
can of mushroom soup
can of drained corn
can of diced Mexican tomatoes
envelope of taco seasoning
2/3 cup water
15-20 frozen tater tots
1 cup Mexican shredded cheese
Black olives (optional)
Directions:
Turn your Ninja to Stove Top Medium and brown the onions, garlic and ground beef. Sprinkle little bit of oregano on top of meat mix. Cover ground beef and stir occasionally until cooked. Drain any grease. Return ground beef to the Ninja. Add a can of drained corn. Mix taco seasoning in 2/3 cup of water. Simmer beef in taco seasoning for 5 min uncovered. Add Fiesta Nacho cheese soup, mushroom soup, Mexican style diced tomatoes.
Remove mixture from Ninja, clean out the pan. Place the rack in the pan. Spray the utility/baking pan that came with the Ninja with nonstick spray. Place the tater tots in bottom of the pan. Add meat and soup mixture. Add more tots to the top. Cover in shredded Mexican cheese and add black olives (optional). Cook for 30 minutes at the Oven setting of 400°.
This was so good that a picky 8 year old had two helpings! You can top with sour cream, salsa and if you're feeling real authentic, crumbled tortilla chips and jalapeño.
**Added comment by: Aurelia Dougan McCollom – the easiest way to drain grease from the Ninja is to place the lid under the front and back feet of the Ninja handles so it tips it to one side. Using a spatula, scoop the meat to the high end and the grease will drain. I use paper towels with my tongs to absorb the grease. Some members use a turkey baster, I feel that is too messy. Remove lid and add continue with your recipe. **
****
Tater Tot Casserole, (Cowboy Casserole)*, By: Ami Burch, February 2, 2015
adapted from a recipe at Taste of Home
Ingredients:
1½ pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15¼ oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
½ cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots
Directions:
In the Ninja cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook until no longer pink. Drain the mixture and place into a bowl. Turn the Ninja to Oven setting to 325°F.
In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.
Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining ½ cup cheese and bake for 20-25 minutes, or until Tater tots are completely cooked.
**Ami Burch - that I have eaten it here are the changes I would make: 1½ lb beef is a little too much for me. I will just use 1 lb. I didn't care for the garlic. I may omit or substitute garlic powder. Otherwise, very good.
****
Tater Tot Casserole, By: Mary Director
Prep Time: 15 minutes: Cook Time: 40 minutes: Total Time: 55 minutes
Ingredients:
2 lbs. ground beef
kosher salt and freshly-ground black pepper, to taste
1 10 oz. can low-sodium cream of mushroom soup
1 cup sour cream (low fat is okay)
2 cups shredded cheddar cheese, divided
1 32 oz. package frozen tater tots
Directions:
I browned the hamburger then put in soup & sour cream, topped with cheddar cheese and the tater tots and then baked for about 20 minutes at 350. Then, added a little more shredded cheddar cheese and baked for another 3 minutes or so - and presto! My kids LOVED it!
Yield: 8 servings
****
Tater Tot Casserole*, By: Tina Nordhavn-Allman
Ingredients:
1½ lbs ground turkey
Steak seasoning
2 cans cream of chicken soup
1 can evaporated milk
1 bag frozen tater tots
1 cup shredded cheese
Directions:
Turn your Ninja to Stove Top High. Add turkey and steak seasoning, brown.
In a separate bowl mix the soup and evaporated milk together. Add tater tots on top of the meat. Pour the soup mixture over all. Turn your Ninja to Oven setting of 400° and cook for 30 minutes. Reduce heat to 250°. Add shredded cheese, and continue cooking until ready to eat. Turn to Buffet setting to hold.
****
Tater Tot Casserole with Potato Crowns, By: Mary Director
Hubby Rating: 4 Stars (would have been 5 but I put carrots in)
Ingredients:
1 lb extra lean ground hamburger
1 can Cream of Mushroom Soup (do not dilute)
Onion, Parsley, Garlic (add according to taste)
1 cup Peas & Carrots Frozen
3 to 4 Cups Frozen Tater Tots (do not thaw)
PAM
Directions:
Turn your Ninja to Stove Top High. Spray the pot with PAM, and the utility/baking pan, also.
Brown and completely cook the hamburger, onion, parsley and garlic.
Turn off Ninja.
Drain meat.
Add the 1 can of Cream of Mushroom Soup and the 1 cup of Peas & Carrots. Mix well.
Pour this mixture into the Multi-Purpose Pan (spray with anti-stick spray first).
Wipe out Cooking Pot with paper towel – careful the pot will be warm.
Set the Roasting Rack into the Cooking Pot.
Multi-Purpose Pan: (spray with non-stick spray before using)
After you have added in the cooked mixture above, flatten it/even it out in the Multi-Purpose Pan.
Layer the frozen Tater Tots over the top.
Set this pan now on top of the Roasting Rack.
Set Ninja Oven temperature to 375° degree and bake for 45 minutes. No need to add water to the cooking pot, as this will not need to be steamed.
NOTES:
You could add in shredded cheese if wanted.
I used Tater Tot Frozen Microwave Crowns.
If cooking for a family, double the recipe and cook completely in the cooking pot.
5 to 6 servings. Serve with a salad.
****
Tex Mex*, By: Tammy Ullrich, July 21, 2016
Ingredients:
1 lb. ground beef, cooked, grease drained
2 pkg. taco seasoning
1- 15.25 oz. can black beans, drained, rinsed
1- 16 oz. can refried beans
1- 14.5 oz. can diced tomatoes
1 onion, chopped
1-1½ cups Mexican blend shredded cheese
1½ cups tortilla chips, crumbled
Directions:
Turn the Ninja to Stove Top High. Brown the ground beef. Pour in one packet of taco seasoning and following the directions on the back of the packet. While that is cooking, drain and rinse the black beans. Drain the tomatoes. Mix the second package of taco seasoning with the refried beans.
Begin assembling your taco bake!
Layer the onions on top of taco meat. Add the black beans on top of the onions.
Next, add the tomatoes. Taking the refried bean mixture, drop spoonfuls around and on top. Using the back of the spoon, spread the mixture to flatten.
Sprinkle the shredded cheese over all and top with the crushed tortilla chips.
Turn the Ninja to Slow Cook Low for 5-7 hours, or Slow Cook High for 2½ - 3½ hours.
Serve with your favorite toppings and enjoy!
This is a recipe from Crock Pot Moms Facebook page that I have adapted for the Ninja.
I didn't add crushed tortilla chips because we made nachos with it. I also used 2- 10 oz. cans of Ro-Tel drained instead of 14 oz can of diced tomatoes.
****
Thanksgiving Leftovers Casserole, By: Roberta Thompson
I made a casserole from Thanksgiving leftovers today. Was really good. Put the dressing on the bottom of pot, layer of chopped up turkey, layer of mashed potatoes topped with gravy. Cooked up very good.
****
Three Cheese Beefy Mostaccioli*, By: Michelle Williams, February 1, 2016
This is my Ninja recreation of an old Pampered Chef recipe that I loved so much. Mine's called Three Cheese Beefy Mostaccioli. The PC version was the first meal I ever served to my husband! (It worked wonders.)
Ingredients:
1½ lbs ground beef
1 cup onion, diced
1 cup green bell pepper, diced
1/3 cup red wine
28 ounces tomato sauce
1 tsp garlic powder
½ teaspoon dried oregano
16 ounces mostaccioli noodles
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded and divided
½ cup Parmesan cheese, shredded
Salt and freshly ground black pepper, to taste
Directions:
Turn the Ninja to Stove Top High while preparing your ingredients. Let it heat up for at least 3 minutes.
Add the ground beef and cook until browned, about 8 minutes. If you are using a 90% lean ground beef or better, it's not necessary to drain once the beef is cooked. Add the onions and green bell peppers and cook for another 2 minutes. Add the wine, and cook for an additional minute.
Turn to Slow Cook Low.
Reserve ¾ cup of the shredded mozzarella. Add the remaining ingredients to the cooker and stir everything together. Top with the reserved mozzarella cheese.
Place the lid, and leave it alone for 3½ hours. Serve with grated Parmesan cheese, if desired.
****
Tomato-Alfredo Ravioli with Sausage*, By: Madeline DiDonato
Ingredients:
Italian style sausage
1 jar of Alfredo sauce
8 oz can of tomato sauce
15 oz can of diced tomatoes
1½ bags of Celentano ravioli
Directions:
Cut your choice of Italian style sausage into coin size pieces & brown on Stove Top High. Add Alfredo sauce, tomato sauce & diced tomatoes. Add the Celentano ravioli. Turn your Ninja to Stove Top Medium for 15-20 minutes and cook until ravioli are tender.
****
Tomato Basil Pasta, By: Tracey Smith
Ingredients:
12 ounces pasta (I used Linguine)
1- 15 ounce can diced tomatoes with liquid (I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
½ teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4½ cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Directions:
Place pasta, tomatoes, onion, garlic, basil, in your Ninja pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a Stove Top Low and simmer. Keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper. Stir pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
****
“Topher's” Twisted Tortilla Casserole*, By: Christopher Deo, December 8, 2014
Presenting 'Topher's Twisted Tortilla Casserole, courtesy of the KWhopper Grill n Chill: finished product. Planned on having enough left overs for lunch another day but nope! We ate the whole dang thing! Recipe very easy and can be done in a Ninja, lunchbox oven, crock pot, or toaster oven. Product of leftovers in fridge we needed to use before it went bad.
Recipe:
1 package boneless skinless chicken breasts
1 can enchilada sauce (I prefer hot)
1 can red kidney beans
1 package shredded cheese of choice
1 bag of round tortilla chips or small tortillas. (We had chips)
1 can corn
Jalapeños
8–16 oz sour cream
1 package fiesta chicken McCormick flavoring mix
Directions:
Cooked chicken overnight in the Ninja on Slow Cook Low setting with fiesta chicken mix and enchilada sauce and 1 cup water. When done, shred chicken and add in corn and beans to mix.
Using the multipurpose pan in the Ninja, layer chips/tortillas, chicken mix, cheese, sour cream, jalapeño. Repeat layering until pan is filled. Top with additional cheese, jalapeño, and sour cream.
Turn your Ninja to Slow Cook High for 3-4 hrs or Oven 350°F for 30 minutes if impatient.
**Optional Cooking Option: Place foil over pan, tenting it so it doesn't stick. Punch small vent hole into foil.. Serve with adult beverage of choice for a fantastic meal!
****
Tortellini*, By: Tammy Mullin Marsh
1½ lbs ground beef
garlic powder
1 onion, chopped
2 -24 oz jars spaghetti sauce,
1½ jars water
2 packages fresh cheese tortellini.
Turn your Ninja to Stove Top High and brown beef. Season with garlic powder. Add onion. When onion is soft, add spaghetti sauce, water and tortellini. Turn to Stove Top Medium. Cook about 20minutes.
****
Tortellini & Sauce, By: Michele Panzer-Evans, October 12, 2015
Ingredients:
1 pack of Italian sausage (links, cut into coins, if ground just brown and crumble)
1- 24 oz jar of your favorite sauce
1 cup water
1 pack of frozen cheese tortellini
1 to 1½ cups of shredded mozzarella cheese
½ Tbs. of Italian seasoning
Directions:
Turn your Ninja to Stove Top High. Brown the sausage; remove excess grease. Add the tortellini, sauce and water, stir. Turn the Ninja to the Oven setting of 250° and cook for 15-20 minutes, or until done to your likeness. After the allotted time, turn off the Ninja and add the cheese. Sprinkle seasoning over the cheese. Put the lid back on and let set for 5 minutes or, until the cheese melts.
****
Tortellini Chicken Alfredo*, By: Debra George, September 5, 2016
1 onion, chopped
2 Tbs. minced garlic
2 Tbs. olive oil
1 cup frozen chopped collard greens
10-12 Tyson frozen fully cooked grilled chicken strips
1 package frozen tortellini
2- 24 oz. jars Alfredo sauce
2 cups water
fresh ground pepper corns - to taste
freshly grated sharp white cheddar - (I used cracker barrel sharp white cheddar block cheese)
freshly grated parmasean cheese
Directions:
Turn the Ninja to Stove Top High. Add the oil and sauté the onion and minced garlic. When soft, add the frozen chopped collard greens and chicken strips. Cook about 5 minutes. Add the frozen tortellini, Alfredo sauce and water, Season with the fresh ground pepper corns, to taste. Gently stir altogether. Cover. Turn to the Oven setting of 350°F for 25 minutes. When done, remove the lid and let it rest to cool and thicken for about 5 minutes.
Plated the dish. Add the freshly grated sharp white cheddar cheese on top and a freshly grated parmasean cheese. Salt was not added to the recipe.
*You can substitute broccoli florets. It is also very good.
**Added comment by: Diane Jakel - I have a recipe similar to this using fettuccine and Gorgonzola cheese and mushrooms. It is also a very good recipe.
****
Tortellini, Sausage, Fresh Spinach in Sun Dried Tomato Alfredo Sauce*, By: Donna Tomasetti-Kaupp, November 5, 2014
Ingredients:
2– 1 lb bags of cheese Tortellini (I used 5 cheese tortellini)
½ lb of sweet Italian pork sausage
½ lb of hot Italian pork sausage (you can use all sweet or all hot. Whatever you like)
1 bag of fresh spinach
2 jars of Classico Sun Dried Tomato Alfredo
½ cup water
Directions:
Brown sausage in your Ninja using Stove Top High.
When sausage is no longer pink drain grease.
Add the tortellini, and 1½ jars of Alfredo sauce and ½ cup of water. Stir and cook about 20 minutes. Add fresh spinach and rest of Alfredo sauce. Cook for another 10 to 15 minutes. Yummy.
****
Tortellini Throw Together*, By: Aurelia Dougan McCollom, July 5, 2015
This was So Good!! I’m PROUD!
Ingredients:
1 lb ground beef
10 oz Chorizo sausage
4 green onions, chopped short
½ large green pepper, chopped
1 tsp basil
1 tsp oregano
1 tsp Italian seasonings
1- 24 oz jar Ragu sauce, or your favorite sauce
1- 14 oz can diced tomatoes, with liquid
1 6 oz can sliced mushrooms, with liquid
1- 20 oz package frozen tortellini
12 oz water – to clean out jar and cans
6 oz mozzarella cheese
Parmesan cheese - optional
Directions:
While preparing the vegetables, have your Ninja turned on to Stove Top High and heating up. Add the chorizo. Cook until heated though and temperature has reached 160°. Remove to a bowl. Add the ground beef and brown. While browning, add the green onion and pepper. If needed, drain grease. Mine was low fat, and didn’t need to be drained. Return the chorizo to the Ninja. Add the seasonings. Stir. Add the mushrooms, tomatoes, Ragu and tortellini. Stir to mix well. Place your lid. Turn your Ninja to the Oven setting of 325° for about 20 minutes. Stir occasionally as not to stick. Taste for tenderness of the tortellini. When done to your tastes, sprinkle the top with mozzarella cheese, leaving the lid off. Turn to Buffet setting to hold while cheese melts. Add parmesan cheese to plated dish if desired.
****
Tortellini with Chorizo Alfredo*, By: Aurelia Dougan McCollom, November 10, 2014
I took the QVC Presentation Recipe: Tortellini with Sausage Alfredo, and changed it up to make it my own. We enjoyed it very much and it was very easy to prepare. We’ve never had chorizo and it was a nice spicy dinner.
prep: 15 minutes • cook: 16–18 minutes • servings: 4-6
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, chopped
10 ounces chorizo
1 jar (15 ounces) Alfredo sauce
1½ cups water
2-20 oz bags frozen tortellini, (tri-color, meat and or cheese)
1 7-ounce bag baby spinach
½ cup grated parmesan cheese (optional)
Directions:
1. Set pot to Stove Top High and heat olive oil. Add garlic, onion, and chorizo. Sauté 4 minutes until sausage is brown, stirring occasionally.
2. Add Alfredo sauce, water (use some of the water to rinse the jar), and tortellini. Stir well and cook, covered, until tortellini is al dente, 10–12 minutes.
3. Turn off pot. Add spinach, stir, and cook, covered for 2 minutes.
4 Divide among dishes, sprinkle with Parmesan cheese, and serve immediately.
Serving Tip:
Turn this into chicken Alfredo by switching out the sausage with rotisserie chicken meat, and the water with chicken stock.
****
Tortellini with Sausage Alfredo*, Ninja Recipe Book - Photo By: Janis Rightmyer, November 5, 2014
My Tortellini with Sausage Alfredo from the 4 in 1 cook book. I couldn't find the frozen tortellini, so I used dry and cooked it separately. I used chicken Italian sausage and frozen chopped spinach since I had it. I added about a cup of water that the tortellini was cooked in. I just tasted it. This recipe is sinfully good. (Original Recipe)
Tortellini with Sausage Alfredo – Stove Top
Buying the pre grated cheeses saves time, but if you have a good grated, do you own – you will notice the difference.
prep: 15 minutes • cook: 16–18 minutes • servings: 4-6
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, chopped
4 ounces favorite sausage, crumbled
1 jar (15 ounces) Alfredo sauce
1 cup water
2 pounds frozen cheese tortellini
1- 7-ounce bag baby spinach
½ cup grated parmesan cheese (optional)
Directions:
1. Set pot to Stove Top High and heat olive oil. Add garlic, onion, and sausage. Sauté 4 minutes until sausage is brown, stirring occasionally.
2. Add Alfredo sauce, water, and tortellini. Stir well and cook, covered, until tortellini is al dente, 10–12 minutes.
3. Turn off pot. Add spinach, stir, and cook, covered for 2 minutes.
4. Divide among dishes, sprinkle with Parmesan cheese, and serve immediately.
Serving Tip:
Turn this into chicken Alfredo by switching out the sausage with rotisserie chicken meat, and the water with chicken stock.
** Tortellini with Chicken Alfredo*, By: OliviaSchlosser Berroth, October 14, 2015
I tweaked the tortellini recipe from the book. I used ground chicken instead of sausage and 1 lb of tortellini instead of 2. I also added some frozen meatballs. So good!
****
Tortellini with Spinach & Tomatoes*, By: Marylou Magri Turlington, October 11, 2014Ingredients:
3 bags frozen tortellini,
1- 14½ oz can diced garlic tomatoes
1 box frozen spinach
3 cups chicken broth
8 oz pack of cream cheese, softened, cubed
small box frozen precooked chicken.
salt, pepper, garlic and rosemary, to taste
1 package of shredded mozzarella cheese, for topping
Directions:
Mix ingredients. Turn your Ninja to Oven setting of 300°F for 35 minutes. Turn off your Ninja and sprinkle shredded mozzarella cheese on top. Fantastic! !
****
Tortilla Chips Casserole*, By: Allana Alla Sverbil, October 9, 2015
Ingredients:
1 lb ground beef
14.5 oz can diced tomatoes - with liquid
15.25 oz can corn - liquid removed
2- 4.25 oz cans green chilis - liquid removed
16 oz can chili beans - keep liquid
15.5 oz can black beans - rinsed & liquid removed
1 yellow bell pepper (or other colored pepper of choice) - diced
2 jalepenos - deseeded & cut into circles
12 oz salsa of choice (we used mild)
2 cups of Mexican cheese blend
13 oz large bag tortilla chips (bite size are easiest to use)
Prep:
Cut peppers and open cans - keep/remove liquid based on notes above
Turn your Ninja to Stove Top High and brown ground beef. Drain excess grease. Remove ground beef and wipe out your Ninja.
Recipe:
1) In main pot of the Ninja layer the ingredients (order listed is bottom (whole tortilla chips) to top (crushed tortilla chips):
enough whole tortilla chips to cover bottom of the pot
ground beef
diced tomatoes with liquid
black beans
chili beans with liquid
corn
jalepeno and yellow peppers
green chilis
salsa
cheese
crushed tortilla chips
Evenly spread out each layer
Turn your Ninja to the Oven mode of 425° and cook 20-25 minutes
****
Tortilla Pot Pie*, By: Trish Obrien, September 10, 2014
Ingredients:
cornish game hens
potato
onion
celery
added a can of corn
cream of chicken soup
tortilla shells
PAM Butter Spray
Directions:
Another experiment for dinner tonight from "The Five Axle Grill". Took some left over meat from cornish game hens. I cut up a potato, onion, celery, added a can of corn, cream of chicken soup and then took some tortilla and put in the bottom of my silicon pans. Put the filling in. Then used pieces of tortilla for the top. Sprayed with butter spray.
Turn your Ninja to Oven setting of 325° for 45minutes. They turned out great. Probably needed higher temp or more time. Potato was a little hard. I had them cut super small too.
**Added comment By: Aurelia Dougan McCollom – My suggestion for this recipe is to sauté the vegetables, (potatoes, onion and celery), to softened before adding the other ingredients.
****
Trader Joe's Gnocchi Alla Sorrentina*, By: Michelle Braverman Pisko, May 22, 2014
Quick week night dinner. Browned sausage and added Trader Joe's Gnocchi Alla Sorrentina. Done! Turn your Ninja to Stove Top Medium for 5 minutes and then turn it to Stove top Low for the last two minutes. It was really sizzling!
****
Tuna Alfredo*, By: Carmel Barninger, February 12, 2016
Ingredients:
1 or 2 small cans tuna
1- 24 oz jar Alfredo sauce
2 cups water
1 bag frozen cavatelli
½ bag frozen peas
½ small jar chopped pimento
Directions:
Add all ingredients to the Ninja and heat on Stove Top High until it comes to a boil. Reduce heat to the Oven setting of 300°F and cook 15 minutes or until cavatelli are tender. Stir occasionally. Top with grated Parmesan cheese. Serves about 4. May be doubled.
****
Tuna & Salmon Noodle Casserole*, By: Elizabeth Leitzke, July 29, 2014
Ingredients:
1- 16 oz package egg noodles (NO YOLKS)
2½ cups of water
1 Tbs. of coconut oil
1-2 cloves garlic, depending on your taste
2 medium onion, chopped
1 bell pepper, (red, yellow, or green)chopped
1 Tablespoon of Dijon mustard
1 (9 ounce) can tuna, drained
2 cans (6 oz each) Salmon, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 can cream of celery
1 (10.75 ounce) can milk - I sub either evaporated milk or, unsweetened almond milk (we don't drink milk anymore- hubby lactose intolerant).
2 cups shredded sharp Cheddar cheese, divided
1 cup crushed croutons
Directions:
Boil the whole package of egg noodles (No Yolks) in 2.5 cups of water per the instructions on the pasta cooking chart in the recipes under casseroles (SO very helpful!). Take it out when al dente.
Turn your Ninja to Stove Top Medium. Add 1 Tbs. of coconut oil and when melted and sizzling a bit, add the chopped onions, garlic and bell peppers. Cook until softened and slightly caramelized. Remove from the pot. (I put them on top of the cooked egg noodles).
Lower your Stove Top Low. Add in soups, shredded cheese and milk. Stir until cheese is thoroughly melted. Add pasta and onions and peppers. Stir. Cook on Oven 350° for about 35 minutes. Stir after 15 minutes and check to see if more liquid is needed to the sauce; add a little water if necessary. If you rather, you can let the sauce cook down. Sprinkle extra Cheddar cheese and crushed croutons over top.
Hubby is from the Mid West and enjoys casseroles such as this. I'm from NYC and well, I like them, too...! Lol
****
Tuna Casserole, By: Connie Lantz, August 18, 2015
Ingredients:
1- 16 oz bag wide egg noodles
2- 6.4 oz pouch chunk light tuna in water
2 cans cream of chicken soup
½ stick butter
4-5 cups water
10 oz frozen peas – optional
Salt and pepper – to taste
Directions:
I mixed all together in pot. Turn your Ninja to the Oven setting of 325°F. Cover and bake for 20-25 minutes, stirring occasionally, or until noodles are to your desired doneness. If you are adding peas, add them the last 15 minutes of baking time. Salt and pepper to taste.
****
Tuna Casserole - Mac n Cheese Style*, By: Jakob W. Smith, May 4, 2017
Ingredients:
1 (14.5 oz) Family box Kraft Mac n cheese
2-3 oz of white rice
3.5 cups water
3 cans chicken of the sea, drained – (or your favorite brand)
Cajun seasoning (if desired)
½ cup milk
2 Tbs. butter
cheese packet
Directions:
Add pasta, rice, water, seasonings, and tuna to the Ninja pot. Turn to the Oven setting of 325°F, for 25 minutes, stirring frequently. During the last 10 minutes, add the milk, cheese and butter. Stir and test for doneness. Turn the Ninja to the Buffet/Warm setting. Let rest for 5 minutes.
****
Tuna Chip Casserole*, By: Susan Sasman Rose, October 7, 2014
Ingredients:
2 cans tuna, drained
1 can of cream of mushroom soup
1 bag of stale potato chips (you can use fresh)
Directions:
Preheat your Ninja to 375°F. Spray the multi-purpose pan with PAM. Add a layer of semi-crushed potato chips. In a separate bowl, crush about two or three handfuls of potato chips. Add tuna and soup. Mix into a loose mixture adding more chips if needed (I prefer it loose). Carefully place on top of chips in the baking pan. Add another layer of semi-crushed chips. Place on rack into cooker, set timer for 35 minutes. It's ready. Serve with a green veggie or salad and bread. Depending on how large a serving you eat, serves three to four. I think next time I will double recipe and dry bake in the bottom, skipping the baking pan and see how it turns out. Enjoy.
****
Tuna Noodle Casserole, By: Melissa Nonny Leskovar, August 26, 2015
Ingredients:
½ stick butter
4.5 cups water
2 cans cream mushroom soup
3- 6 oz cans tuna, drained
8 oz bag peas
16 oz bag egg noodles
4 tablespoons soy sauce
Directions:
To the Ninja pot, add tuna, butter, water and soup. Turn to the Oven setting of 325°F for 25 minutes. The last 10 minutes, add the peas and soy sauce. Stir occasionally to avoid sticking. OMG. Delicious!!
****
Tuna Noodle Casserole*, By: Aurelia Dougan McCollom
Ingredients:
1- 16 oz bag wide Egg noodles, uncooked (I use American Beauty)
2- 5 1/4 oz cans tuna, drained
2- 10 oz cans cream of mushroom soup, or your choice of cream soups
3 cups water; maybe a little more, but I think the consistency is great with 3 cups
salt & pepper to taste..
Now since we really don't like tuna casserole, I added
1- 10 oz can Ro-Tel
cajun spices to taste.
Directions:
I took the soups, (a little water to clean out the cans), drained tuna, seasonings and whisked together. Add Ro-Tel. Add water and noodles. Add to the pot. Turn your Ninja to Oven setting of 325°. Cook for about 20-25 minutes. Stirring occasionally. Test for doneness. When done, turn to buffet setting to keep warm. It was actually really good.
**Added comments by: Pam Woolley** - Aurelia, I tried the recipe and turned out great. Tweaked just a little. Used cream of chicken and fiesta cheese soup, green chilies and Mrs. Dash Southwest chipotle seasoning
****
Tuna Noodle Casserole*, By: Linda Sherman, October 7, 2013
Ingredients:
3 cups of water
1 can cream of mushroom soup
2 cans of tuna, not drained
12 oz bag of wide egg noodles
1 cup of shredded cheddar cheese,
½ stick of butter
2 tsp of onion powder
Directions:
Add water, soup, and tuna to the Ninja pot and stir. Turn to Stove Top High. Add the noodles, and let the noodles cook till soft. Add the shredded cheese, butter, and onion powder. Mix well. Turn to Slow Cook Warm to hold.
****
Turkey Curry, By: Jessica Conol
Ingredients:
2 lbs ground turkey
4 medium potatoes (diced in small pieces)
1- 16 oz package frozen mixed vegetables (corn,peas, potatoes, green beans)
1- 3½ oz S&B curry sauce (I used mild)
Directions:
Turn your Ninja to Stove Top Medium/High. Brown the turkey. When almost brown, add the potatoes. Cook until almost tender. Add three cups of water. Bringing to a boil. Add the vegetables. Bring it back to a boil and then add curry. Simmer on Stove Top Low for 10 minutes.
**Added comment by: Jessica - I was at target and looked for the recipe on my phone and I misread the ingredients needed. I suppose to have used 2 boxes of the curry sauce mix. But my family said it was still good.**
You can use ground beef and whatever curry sauce you like.
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Turkey Sausage Italian Casserole*, By: MaryJo Powell, August 3, 2014
Ingredients:
5 large turkey sausages
1 Tbs. olive oil
3 medium sized potatoes, sliced in 1/2 in slices
1 large or two small onions, cut into chunks
2 cups frozen green beans
salt and pepper to taste
1 Tbs. McCormick Perfect Pinch Roasted Garlic & Bell Pepper Seasoning
1- 14 oz jar of spaghetti sauce
Directions:
Turn your Ninja to Stove Top High and brown sausage. Add oil and brown , potatoes and onion. Add the sausage, green beans, salt, pepper, garlic and bell pepper spice, and spaghetti sauce. Stir. Turn your Ninja to Oven setting of 325° for 20-25 minutes – just until potatoes are softened to your liking. I found that after about 15 minutes the sauce was getting too thick, so I added some water (about a cup). It made 3 generous servings.
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Turkey Sausage with Sliced Red Potatoes and Sautéed Onions*, By: Krista Johnson Stacklie
Ingredients:
Olive Oil
2 onions, sliced
Red potatoes, chopped in small chunks
1½ packages Turkey cheddar sausage, sliced
Salt & pepper
Garlic salt
Garlic powder
Sharp cheddar cheese
Directions:
Turn your Ninja to Stove Top High. Add olive oil to the pot and heat. Add the d onions and the red potatoes. Turn down the heat to Stove Top Medium. After the onions and potatoes were soft, add sliced turkey cheddar sausage, salt, pepper and garlic salt and powder and cook until sausage was heated through. Turn the Ninja back up to Stove Top High, to crisp the bottom. Top with a sharp cheddar when done. It didn't need any type of sauce. It had so much flavor.
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Turnip Stew*, By: Brandi Tatarchuk, December 27, 2018
Ingredients:
1 large turnip, peeled & cubed
1 large carrot, sliced
1.5 lbs. stew meat
salt & pepper, to taste
1 onion, cut-up
14 oz. fresh salsa (Wal-Mart in produce dept)
1 tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. oregano
2 cups beef broth
1 can kernel corn (drained)
½ cup cilantro
Directions:
Sauté meat until brown. Add onion to soften. Add remaining ingredients except cilantro. Turn the Ninja to Slow Cook High for 3 hours. After the 3-hour period, stir in cilantro and continue cooking for an additional hour. Total cooking time is 4 hours. Serve with Hawaiian sweet rolls.
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Uncle Ben’s Long Grain Wild Rice, By: Amanda Harris, May 12, 2014
Just a little FYI. I made two boxes of Uncle Ben's rice in the Ninja last night. I didn't plug the vent hole. I followed the directions on the box and cooked on Stove Top High until done. It was perfect!
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Unstuffed Cabbage Casserole, By: Kimberly Simmons Cook
Ingredients:
2 lbs ground beef
1 onion, chopped
2 cans diced tomatoes
1- 8 oz can tomato sauce
½ head large cabbage, chopped
½ cup water
2 garlic cloves, minced
Directions:
Turn your Ninja to Stove Top High and brown beef and onion. Drained the grease from the beef, and add tomatoes, tomato sauce, cabbage, water and minced garlic. Bring to a boil. Cover and cook until the cabbage was tender. It took about 20 minutes. Serve over cooked rice.
**Added comment by: Beverly Huffman Allen - I added chopped green pepper to the hamburger/onion mixture. I left it the tomato sauce. I actually cooked it for a little more than an hour because after 30 minutes the cabbage still want done. I like my cabbage soft. Did not serve it over rice. Neither of us like rice.
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Unstuffed Cabbage Rolls, By: Andrea Fay, January 19, 2015
Ingredients:
2 pounds of lean ground beef
1 Tbs. olive oil
1 large onion, chopped
4 cloves garlic, minced
1 small cabbage, chopped
2 cans 14.5 oz diced tomatoes
1 can 15 oz tomato sauce
1 cup of raw rice cooked separately and waiting...
1 tsp black pepper
1 tsp sea salt
Directions:
Brown meat on Stove Top Medium in your Ninja with garlic & chopped onion. Remove. Drain grease. Add the cabbage, rice, diced tomatoes, tomato sauce, salt and pepper. Turn to Stove Top High so you get a boil. Turn to Slow Cook Low for 3-4 hours check frequently to see if water is needed.
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Unstuffed Cabbage Rolls*, By: Tammy Grim D'Itri, January 10, 2015
1 head cabbage, coarsely chopped
1 onion, cut up
1 Tbs. garlic, minced
garlic powder, onion powder, salt and pepper to taste
2 lbs. ground chuck
1 Tbs. beef base
½ cup regular rice
1 can diced tomatoes
1 can tomato soup
28 oz. can tomato sauce
Directions:
Sauté onion and garlic on Stove Top Medium until almost translucent. Season the ground chuck with garlic and onion powder, salt and pepper. Add to the Ninja and brown. Add some beef base to bump up the beef flavor. When meat is browned, add rice, tomatoes, soup, and ½ can of tomato sauce. Stir. Add the cabbage. Stir to incorporate. Pour the remaining tomato sauce over all. Cover and cook on Slow Cook Low until cabbage is tender, 3-4 hours. If you would like the cabbage softer, add an hour. Taste and adjust seasoning if needed. Turn to Buffet to hold. Serve with mashed potatoes!
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Unstuffed Cabbage Rolls, By: Dian Vandervolgen
Ingredients:
1½ to 2 pounds lean ground beef (or ½ beef & 1/2 pork)
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans Tomato Soup
½ cup water
1 teaspoon ground black pepper
1 teaspoon sea salt (more to taste)
Directions:
In the Ninja on Stove Top Medium, heat olive oil. Add the ground beef (& Pork), and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomato soup, water, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
**Added comments to this recipe:** - Beth Pund - Aurelia, I have a picture of this but it is not in the Ninja. Would you want me to post it? Also my recipe calls for 2 cans (14.5 ounces each) diced tomatoes and 1 can (8 oz) tomato sauce. It will look like there is not enough liquid but there is! Other than that, it is the same recipe.
Beth Pund - This is instead of the tomato soup
Deborah Schmidt - I like the idea of V8 ... and the sauce can always be thickened with some tomato paste. I seldom use canned soups anymore because most contain gluten so I do a lot of improvising.
Yield: Serves 6 to 8
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Vegetable Lo Mein*, By: Stephanie Foley, January 24, 2018
Ingredients:
½ package of 14 oz. Lo Mein Noodles
3 teaspoons of sesame seed oil
2 cups bagged fresh assorted cut-up stir fry vegetables
2 stalks of celery, cut on the diagonal
1 onion, cut in strips
½ cup of chopped green onions (white bottoms & green tops)
1 red bell pepper, corded and cut in strips
1 cup fresh sliced mushrooms
3 cloves of garlic, minced
3 teaspoons of peeled & grated ginger
2 cups of fresh beans sprouts
1 (15 oz.) can cut baby corn, drained
1 cup chicken stock
1 tablespoon cornstarch
¼ cup Hoisin sauce
2 tablespoons honey
2 tablespoons soy sauce (used low sodium)
Directions:
Turn the Ninja to Stove Top High. cook the Lo Mein noodles as directed on the package. Drain well and place in a bowl. Add a few drops of sesame oil and toss to help prevent sticking.
Return the Ninja to Stove Top High. Add sesame seed oil to heat. Stir fry cut-up stir-fry vegetables, celery, onion strips, peppers, mushrooms, garlic for 3 minutes, or until tender. Do not overcook vegetables. Stir in bean spouts, baby corn and green onions to heat. Mix the chicken stock and corn starch in a small bowl blending well to dissolving any lumps. Add mixture to stir fried vegetables. Stir in Hoisin sauce, honey, soy sauce, ginger. Cook and stir until thickened and bubbly. Add cooked lo mein noodles and toss. Serve and enjoy.
Note: vegetables such as bamboo shoots, water chestnuts, shredded cabbage can be added. 1 pound of cooked chicken or pork can be added for variety.
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Vermicelli*, By: Aurelia Dougan McCollom
Ingredients:
2 Tbs. olive oil or your choice
12 oz. vermicelli noodles, broken into small pieces: (about this long)
2 lb. ground beef
2 cloves garlic, minced
1 medium onion, chopped
1 green pepper, chopped, fine to medium
4 stalks celery, chopped
1 can whole kernel corn, drained
salt & pepper, to taste
1 Tbs. chili powder, more or less to your taste
1- 28 oz. can chopped tomatoes, undrained
¾ cup water
1 can Ro-Tel, undrained, **optional** (we like the flavor it gives)
8 slices American cheese
**** Make this your own! Add mushrooms, Cajun seasonings, etc.) ****
Directions:
Preheat: Stove Top High. Add olive oil and sauté the dry vermicelli noodles, until lightly browned, stirring to keep from burning. Add beef and cook, stirring, until meat losses its red color. Add: garlic, onion, green pepper, celery, corn, salt, pepper, & chili powder. Add tomatoes, water and (Ro-Tel). Gently stir. Place lid. Turn Ninja to 325° for about 25 minutes. Stir after 15 minutes. Test to see if celery and green pepper are getting soft. When soft, top with cheese slices. Turn off unit. Place lid, for cheese to melt. Serves 8-12.
*Note: The vermicelli noodles are sautéed to prevent sticking together during cooking.*
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Walking Taco Casserole*, By: Robin Bostock, April 17, 2015
1 lb ground turkey
Ro-Tel - I substituted stewed tomatoes
1 can of black beans – I substituted 1 can of dark red kidney beans
1 can enchilada sauce
Fritos – I substituted uncooked corn tortillas
Cheese
sliced olives
Directions:
Turn your Ninja to Stove Top Medium/ Low to brown the meat. Drain any excess grease. Add stewed tomatoes or Ro-Tel. Simmer until any liquid is evaporated. Add either the black beans or red beans. Stir in enchilada sauce.
Spray your casserole dish, or multipurpose pan with cooking spray. First layer with uncooked corn tortilla or Fritos. Top with meat mixture ans cheese. Repeat layers; corn tortilla (Fritos), meat, and cheese. Add sliced olives. Place on your pyramid mat directly into the pot or place on your rack. Bake at 325°F for 15 minutes or until cheese is melted and casserole is heated through. This was done in my 3 in 1....
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White Chicken Enchiladas, By: Elaine Corwin
This recipe is half of the ingredients of the original recipe. It fit in the utility/baking pan. I had never had enchiladas before, but I will be making this again.
Ingredients:
6 small soft flour tortillas (you can use corn but I like flour with chicken)
½ tablespoons flour
1 cup chicken broth
½ cup sour cream
½ cups shredded and cooked chicken (we like to use rotisserie chicken)
1½ cups Monterey Jack cheese – shredded
1½ tablespoons butter
½ of a 4 oz can diced green chili’s
Directions:
Preheat Ninja to 350°.
Combine cooked shredded chicken and ½ cup of cheese, in a bowl.
Fill tortillas with the mixture above and roll each one then place in a Ninja baking pan.
Melt butter in the pot over medium heat.
Stir flour into butter and whisk for 1 minute.
Add broth and whisk together. Cook until it’s thick and bubbles up.
Take pot out of Ninja and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
Pour mixture over enchiladas and add remaining cheese to top.
Wipe Ninja pot.
Place baking pan on the rack in the Ninja and bake in oven for 20-25 minutes. You can use a torch to brown the cheese, put it under the broiler for about 3 minutes, or just have it melted.
**Added comment by: Aurelia Dougan McCollom** - If you want to use chicken pieces: Turn to Stove Top High, add a little EVOO and brown you chicken. Be sure to use a temperature probe to be sure it is done. Let cool a few minutes, then shred with two forks.
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Wild Rice Casserole*, By: Christa Waaler-Trinchera, October 3, 2014
1 cup of wild rice - 1 tsp salt (boil in 3 cups of water for 45 minutes or until tender) **I did this step on the stove because I was using the Ninja for another meal.
Ingredients:
1 cup of chopped celery
1 medium onion chopped
1 lb sausage or bacon (I used Black Forest Bacon)
1 can Cream of mushroom soup
1 cup sliced mushrooms
1 can water chestnuts
½ cup cooking sherry
¾ cup water
1½ tsp poultry seasoning
1½ tsp Lawry's Season Salt
Directions:
Slice and cook bacon in Stove Top High until almost cooked through. Add mushrooms & onions & cook until tender. Add Celery, water chestnuts and cooked rice. In a separate bowl combine, soup, sherry, water, season salt & poultry seasoning. Mix well and stir into rice mixture.
Bake 350° for 45-60 minutes. Delicious as a side or main dish!
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Winter Root and Sausage Casserole, (crock pot recipe), By: Gael O'Brien
Ingredients:
1 large baking potato, cut into 1/2-inch cubes
1 large dark-orange sweet potato, peeled, cut into ½ inch cubes
2 medium carrots, sliced
1 medium parsnip, sliced
1 medium onion, chopped
1 lb. smoked sausage, sliced
1 (14½ oz.) can ready-to-serve chicken broth
1 (14½ oz.) can chunky tomatoes with garlic and Italian herbs, undrained
2 teaspoons sugar
½ teaspoon dried thyme leaves
¼ teaspoon pepper
¼ cup chopped fresh parsley
Directions:
In your Ninja, combine all ingredients except parsley; mix well.
Cover; cook on Slow Cook Low setting for 5-6 hours.
Just before serving, stir in parsley.
Note: There are two varieties of sweet potatoes. One type has pale yellow flesh with a crumbly dry texture similar to that of a white potato. The other type has darker orange flesh that is sweet and moist. For the prettiest color and richest flavor, use an orange-fleshed sweet potato.
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Yakisoba*, By: Bonnie Smith, August 11, 2015
Ingredients:
Package lil smokies, sliced in half lengthwise
Package ground pork
Shredded carrots, (optional)
Chopped onion, (optional)
Mushrooms, sliced, (optional)
Cabbage-shredded
Chinese 5 five spice powder
Salt, pepper
Garlic
Olive oil, if desired
Directions:
Put shredded cabbage on oven proof platter. I couldn’t use my Ninja for this part as the other one was in use already. But could probably just put in bottom of pan or in ninja pan, place ninja on warm setting (I had my oven at 175). In Ninja, heat pan at 350°F, and pour in a tad of olive oil if desired. Add lil smokies, ground pork and onion (can wait on onion if want it tender crisp). I had a few slices of leftover bacon that I chopped up and added as well with the meat. Sprinkle with 5 spice powder, salt and pepper and garlic. Don’t go overboard on the 5 spice if your not sure you like it. It is a strong spice. Begin cooking, half way through, turn the Ninja to 400°F, to crisp/brown up the smokies and bacon. When almost done, add the shredded carrots and mushrooms or any other vegetable you may want. Once everything is cooked the way you want it; place on top of the cabbage. The cooked meat mixture will help to soften the cabbage while you prepare the rest of the meal. Keep warm in the Ninja or oven. Do not wipe out the Ninja pot. Leave whatever oil, pieces of meat, vegetable in the pot. You will be using it again.
Noodles:
1-2 packages of Chuka Soba noodles (found in international food section of grocery store)
sesame oil
oyster sauce
soy sauce
teriyaki sauce
noodle soup sauce (International food section again)
what ever type of Asian sauces you may like on it
Again, since my other Ninja was being used, I cooked my noodles (on my oven burners) according to package directions and drained.
Once drained, dump them into the Ninja pot that did not get wiped out. Turn Ninja to 350°F, to get started, then I switched to Stove Top High and eventually turned to Stove Top Low heat. Start by pouring on some sesame oil and using long chopsticks or maybe a pasta fork, lightly toss to mix. Then add some oyster sauce, soy sauce, teriyaki sauce and noodle soup sauce. Continue to toss and mix. Go ahead and taste to see what you might like more of. I don’t like it super saucy but enough to mix around easily. Place an amount of noodles on your plate and add the cabbage, meat mixture on top. Enjoy!
May want to add more soy sauce once plated. The beauty of this dish, you add what you want as far as meats, veggies and sauces and your own amounts.
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Zatarain's® Blackened Chicken Alfredo - 32 oz, tray, By: Aurelia Dougan McCollom
Basically… 350° 60 minutes, remove wrap, stir, cook 20 additional minutes.
I preheated oven for 10 minutes, with lid on. Put the frozen tray on the wire rack and cooked at above temperature and time, with wrap and lid on the Ninja.
The original directions were 350°, 45 minutes, remove wrap, stir, replace wrap, cook additional 20 minutes. It was really good, cooked perfect, but a little longer than in a regular oven. The dinner came with 2/32 oz trays.
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Zatarain's® Jambalaya Rice Mix with Shrimp and Andouille Sausage*, By: Kelly Billittier, May 5, 2017
Ingredients:
1 lb. fully cooked Andoiulle sausage, sliced in rounds
2 boxes Zatarain's® Jambalaya Rice Mix
1 lb. shrimp
Directions:
Turn the Ninja to Stove Top High. Brown the sausages in the pot. Add the rice mix and fix as directed on the box. Add the shrimp the last 10 minutes of cooking time.
Easy peasy!
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Ziti with Oil & Garlic, By: Keith Sansevere, August 13, 2015
Ingredients:
1 lb ziti pasta
4 cups of water
¼ cup olive oil
garlic, sliced – you determine the amount
red pepper flakes
parsley
Directions:
Turn your Ninja to Stove Top Low. Add your oil and garlic. When the garlic starts to get some color add the pasta and then the water. Cook about 20 minutes, stirring occasionally. Add water if needed. When done to your liking, stir in the red pepper flakes and parsley. The garlic flavor was throughout the entire dish. The dish came out great.
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