Tried it yesterday, I made my own bigger meatballs so I had to cook for 10 minutes it was so easy and delicious 👍👍👍👍👍out of 5. I tried the Cajun chicken all-in-one meal, also 👍👍👍👍👍 The video's are very well presented as well, so easy to follow. You are now officially my go-to page for 15 - 1 recipes. Thank you.
That’s brilliant that you are trying my recipes. Love that you adapted it to, it’s what it’s all about. Appreciate your support…. More recipes to come 😀
Great video! I just love that you mad so much videos just when I got my ninja Can you do a video on how to cook simultaneously like pasta at the bottom and and have veggies and meat on the racks?
Hi, thanks for watching. It will be similar to my videos where I’ve cooked rice or potatoes at the same time as veg and chicken/sausages. I can definitely do one in the future for this 😀
Made this lastnight quick, easy and yummy. I actually has M&S 12 meatballs but halved them to make 24. It made for the perfect ratio of meatball to pasta, got 3 meals out of it all 🙂
I find 6 mins PC gives me soft penne. That’s penne with a packet guide of 12 mins on the hob. I work with half the time and find it’s just tight. I suppose it’s trial and error to get it right to your taste. Worst case you could always sear/sauté to cook more if not enough. Or go with 7mins - just don’t want it to be mush!
Hi generally how much liquid is needed to amount of pasta? I’m always worried about it just burning. (I’m going to be making a bigger portion) thank you x
Hi, I don't have a rule to how much liquid I use as it depends on if I'm using meat and vegetables and tomatoes etc. If you are making a bigger quantity then cook for the same amount of time but double or triple the quantities. One thing that may help is to judge it by eye you want to be able to push the pasta down into the liquid (it doesn't need to be fully submerged). Never stir it as it will catch on the bottom, just push it down with your meat or vegetables on the bottom.
Hi, Your foodi will be a different model so may have a standard natural release. If you want to follow a recipe with a quick release you should be able to switch the pressure valve to vent and release the stream quicker?
Wow yummy and so easy, going to get those M and S meatballs they look super lean too, thank you, Jan 😊x
Tried it yesterday, I made my own bigger meatballs so I had to cook for 10 minutes it was so easy and delicious 👍👍👍👍👍out of 5. I tried the Cajun chicken all-in-one meal, also 👍👍👍👍👍
The video's are very well presented as well, so easy to follow.
You are now officially my go-to page for 15 - 1 recipes. Thank you.
That’s brilliant that you are trying my recipes. Love that you adapted it to, it’s what it’s all about. Appreciate your support…. More recipes to come 😀
Great video!
I just love that you mad so much videos just when I got my ninja
Can you do a video on how to cook simultaneously like pasta at the bottom and and have veggies and meat on the racks?
Hi, thanks for watching.
It will be similar to my videos where I’ve cooked rice or potatoes at the same time as veg and chicken/sausages. I can definitely do one in the future for this 😀
Made this lastnight quick, easy and yummy. I actually has M&S 12 meatballs but halved them to make 24. It made for the perfect ratio of meatball to pasta, got 3 meals out of it all 🙂
I’m so pleased you enjoyed it x
I love meatballs in pasta so I'll give this a try
Thanks I will do it tonight
Enjoy!
I'm not a big fan of Al Dente pasta would you have to cook it more if you wanted it pretty soft?
I find 6 mins PC gives me soft penne. That’s penne with a packet guide of 12 mins on the hob. I work with half the time and find it’s just tight. I suppose it’s trial and error to get it right to your taste. Worst case you could always sear/sauté to cook more if not enough. Or go with 7mins - just don’t want it to be mush!
Hi generally how much liquid is needed to amount of pasta? I’m always worried about it just burning. (I’m going to be making a bigger portion) thank you x
Hi, I don't have a rule to how much liquid I use as it depends on if I'm using meat and vegetables and tomatoes etc. If you are making a bigger quantity then cook for the same amount of time but double or triple the quantities. One thing that may help is to judge it by eye you want to be able to push the pasta down into the liquid (it doesn't need to be fully submerged). Never stir it as it will catch on the bottom, just push it down with your meat or vegetables on the bottom.
@ thank youuuu x
Does the keep warm function work as the lid is open or did you shut it? 😀
Hi, Lid closed for keep warm.
my foodie doesn't have any options for the steam release? is this normal?
Hi, Your foodi will be a different model so may have a standard natural release. If you want to follow a recipe with a quick release you should be able to switch the pressure valve to vent and release the stream quicker?