Appetizers, Dips, Snacks
Scroll down! The recipes follow the last listing! Scroll down!
YOU WILL FIND:
Amanda's Bean Dip, By: Amanda Book, October 4, 2014
Asian Sticky Wings*, By: Rnjj Watanabe - Cross Posted in Poultry
Bacon Wrapped Smokies*, By: Linda Romesburg, September 26, 2016
Bacon Wrapped Smokies - "Meat Candy" - "Christmas Crack", By: Kathleen Sanden
Barbeque Chicken Wings, August 25, 2014
BBQ Chicken & Avocado Quesadillas, By: Michelle Nastovski Reiber, July 11, 2014
BBQ’d Chicken Wings*, By: Jessica Kilpatrick, October 4, 2015
BBQ’d Wings*, By: Melanie Cunningham Citino, June 26, 2016
Bean Dip, By: Janis Rightmyer, October 4, 2014
Black-Eyed Pea Cheese Dip*, By: Jimmy Wright, December 31, 2018
Boiled Cajun Peanuts, January 26, 2015
Boiled Peanuts*, By: Manda Lee Brown, September 28, 2019
Boiled Peanuts*, By: Julie Stiles Simpson, December 20, 2015
Boneless Wing Bites, By: Joanne Whispell Robert, October 2, 2014
Bourbon Infused Meatballs*, By: Karen Michalak Jilinski, May 2, 2015
Buffalo Chicken Dip, By: Karen Dee Warren’s Hubby!
Buffalo Wings, By: Tina LeGrand, October 19, 2015
Buffalo Wings, By: Cathy Schultz, September 4, 2014
Buffalo Wings for One!*, By: Penny Watts, April 29, 2015
California Dip, By: Aurelia Dougan McCollom, July 23, 1993
Caprese Bruschetta*, By: Jennifer Parker, July 13, 2015
Cashew Caramel Corn*, By: Brian M Almashie, November 24, 2018
Chad, “That’s A Tasty Meatball”*, By: Chad Stewart Marsh, January 13, 2017
Cheesy Crisps*, By: Lori Buelow-Breiding, October 25, 2014
Chex Mix, By: Aurelia Dougan McCollom
Chili Dip*, By: Aurelia Dougan McCollom
Cinnamon Almonds*
Cinnamon Pecans*, By: Steve Sachs, September 26, 2015
Cocktail Mini’s, By: Robin O'Brien, December 20, 2014
Cocktail Smokies
Corn Dogs*, By: Jimmy Wright, May 25, 2014
Crab Artichoke Bacon Dip*, By: Jenny Behr, December 16, 2016
Cream Cheese Wontons*, By: Cherrie Koeppler Christel, July 11, 2015
Easy BBQ Meatballs*, By: Michelle Hussong Kizer, September 23, 2014
Fast, Easy, & Light Buffalo Chicken Dip*, By: Allana Alla Sverbil, July 12, 2015
Four Cheese & Onion Dip*, By: Connie Eastman Lewis, May 31, 2015
Fried Jalapeno Poppers*, By: Bonnie Smith, September 1, 2016
Gluten-free Caramelized Onion Dip*, By: Jessica Conol, - Cross Posted in Lighter Fare, WW
Gyoza (Japanese Pot Stickers)*, By: Brent Stapley
Honey-Glazed Shoyu Chicken Wings*, By: Rita Ramos
Honey Lemon Chicken Wings*, By: Kelly Crenshaw, July 2, 2016
Hot Wings, By: Cathy Schultz, August 21, 2014
Jack's Thin Crust Frozen Pizza*, By: Aurelia Dougan McCollom, July 23, 2015
Jalapeno Popper’s, By: Cathy Schultz, May 21, 2014
Jalapeño Popper Roll Ups*, By: Abby Jacobson, December 31, 2014
Kale Chips*, By: Fifi Engel, March 25, 2015
Korean Chicken Wings - Mary's Version*, By: Mary Director
Korean Chicken Wings*, Ninja Recipe Book
Marie Callender's Chicken Pot Pie*, By: Aurelia Dougan McCollom
Meatball Appetizers*, By: Christy Pruitt Byers, January 2, 2015
Meatballs with Spinach, Mushrooms & Sauce*, By: Cherrie Koeppler Christel, June 26, 2017
Meaty Pineapple Queso Dip*, By: Michael Mignogno, October 26, 2016
Memorial Day Queso Dip*, By: ALu Ska, May 30, 2016
Mexican Meat Dip*, By: Meredith Moloney, November 8, 2014
Minh Egg Rolls*, By: Aurelia Dougan McCollom, August 28, 2014
Mozzarella Stuffed Meatballs – (On Newsfeed), By: Sue Hagerty, October 10, 2015
Multi-Texture-Multi-Flavor Quesadillas*, By: Allana Alla Sverbil, June 19, 2015
Nachos*, By: Michelle Painter Williams, April 28, 2016
Nachos*, By: Carol F Neuman, February 1, 2016
Nachos*, By: Aurelia Dougan McCollom, October 17, 2015
Ninja Nachos*, By: Sky Holzhauer-Lugo, July 14, 2015
Ocean Spray Cranberry Turkey Meatballs*, By: Patrick Priest, November 15, 2014
Party Meatballs
Party Pizza Meat Mixture*, By: Tammy Ullrich, December 28, 2015
Pepperoni Roll Up, By: Michelle Nastovski Reiber, July 11, 2014
Perdue Popcorn Chicken*, By: Aurelia Dougan McCollom, June 6, 2014
Philly Cheese Steak Dip, By: David Venable, QVC, October 1, 2014
Pigs In A Blanket*, By: Cheryl Koehler, August 16, 2014
Pillsbury Crescent Rolls with Pepperoni & String Cheese*, By: Cheryl Koehler, December 4, 2014
Popcorn*, By: Robin Bostock, April 14, 2015
Popcorn*, By: Jennifer Parker
Popcorn*, By: Mike LaBruyere
Pot Stickers, By: Carol DeLong, August 28, 2014
Pot Stickers from QVC*, By: Myra Paris Wright, October 14, 2014
Quesos*, By: Allana Alla Robinson, September 1, 2016
Roasted Garbanzo Beans, By: Becky Hamik, June 14, 2015
Roasted Pumpkin Seeds, By: Bonnie Smith, August 19, 2016
Sausage & Cheese Appetizer, By: Carol Fouser, December 29, 2019
Sausage Dip*, By: Jen Johnson Nichols
Sausage Stuffed Baby Portobello Mushrooms – Ninja Kitchen
Spicy BBQ Wings*, By: Joe Mulvany, October 22, 2015
Spinach Artichoke Dip*, By: Bonnie Smith, May 21, 2016
Steak & Beef Nachos*, By: Geneva Campbell, May 30, 2018
Sticky Spicy Barbecue Wings*, By: Johnetta Owens, February 28, 2015
Stuffed Dates Appetizer, By: Regina 'Farwell' Kane, June 18, 2014
Stuffed Mushrooms*, By: Andi Schuff, March 18, 2017
Stuffed Mushrooms*, By: Charlett Maynard Allen, July 31, 2016
Sugared Nuts, By: Susan Sasman Rose, November 22, 2014
Sweet and Sour Meatballs*, By: Lindsay Bender, February 2, 2018
Sweet & Sour Meatballs, By: Gael O'Brien
Tamale Dip, By: Margie Beasley Warmath White, December 31, 2014
Teriyaki Chicken Wings*, By: Penny Watts, April 23, 2015
Teriyaki Chicken Wings, By: Sandy Jeffers, July 20, 2014
The Greatest Queso That Ever Lived
Totino's Frozen Party Pizza*, By: Aurelia Dougan McCollom
Totino’s Frozen Pizza Rolls*, By: Aurelia Dougan McCollom
Tyson Chicken Nuggets*, By: Aurelia Dougan McCollom, August 28, 2014
White Castle Frozen Burgers
Amanda's Bean Dip, By: Amanda Book, October 4, 2014
Ingredients:
1-2 lb hamburger
1 package taco seasoning and the water recommended
2 - 8 ounces packages cream cheese
1/3-1/2 of a jar of salsa
1 can of refried beans
Mexican cheese
Directions:
Turn your Ninja to Stove Top High and brown hamburger, drain. Add taco seasoning and water stirring until it gets nice and thick. Add cream cheese, (I do store brand on this I can't taste the difference anything else I'd say stick to the good stuff). Add salsa, and refried beans. Stir to mix. Add cheese on top. Turn to Slow Cook Low until cheese is melted and bubbly. (I usually leave it on this setting or you could do Buffet). Serve! It's so good!! Enjoy!
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Asian Sticky Wings*, By: Rnjj Watanabe - Cross Posted in Poultry
Ingredients:
1 tablespoon rice vinegar (substitute with red or cider vinegar)
1 tablespoon sake (can use vodka )
4 tablespoons Hoisin sauce (used Koon Chun brand Hoisin)
3 tablespoons honey
2 tablespoons fresh ginger, peeled and minced
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon soy sauce
1 stalk green onions, chopped
1- 4 tablespoons hot chili sauce
2 tablespoons sesame seeds
2 1/2 pounds chicken wings (I used the middle joints)
Directions:
In a large bowl, whisk together all the ingredients except for the chicken wings. Set aside half of the sauce mixture to use later.
Toss the chicken wings in with the marinade in the large bowl to coat. Spread the chicken wings in a single layer. Bake for 30 minutes or until the wings are cooked through on Oven setting of 375°F.
When the wings are done, toss with the reserved sauce mixture.
Used the steamy kitchen.com recipe and adjusted to make in the Ninja
****
Bacon Wrapped Smokies*, By: Linda Romesburg, September 26, 2016
I used a half a package of little smokies. Wrapped each in bacon pieces. (Husband brought home a package of apple, smoked bacon ends). Place the wrapped smokies in the multi-purpose pan. Place the rack in the Ninja and the pan. Turn to the Oven setting of 350°F. Bake for 1 hour and 15 minutes, or until done. I poured 3 little bottles of the Cracker Barrel Maple Syrup over them. (These were brought home after eating breakfast there and not opened).
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Bacon Wrapped Smokies - "Meat Candy" - "Christmas Crack", By: Kathleen Sanden
Ok, made bacon wrapped smokies tonight for a family get together! They were gone in 15 minutes. I got the recipe from all recipe and someone on the site said their boyfriend called them "meat candy".
Ingredients:
One pound little smoky sausages
One pound maple bacon
3/4 cup brown sugar
Directions:
Cut bacon into thirds
Wrap each smoky with a third of a strip of bacon and fasten with tooth pick
Line the bottom of Ninja with the wrapped smokies. Sprinkle the brown sugar on top. Cook on Oven setting at 325° for 30 minutes, check to see if you need 10 minutes more, or until the bacon is crisped. Serve from the Ninja on Buffet setting.
**Added comment:**Betty Link Jordan - I made those last year - the recipe I had called it "Christmas Crack" because they are so addictive! LOL!!!! Everyone loved them.
****
Barbeque Chicken Wings, August 25, 2014
Ingredients:
2 ½ lb. chicken wings
1 cup barbecue sauce
Cut wings at joints; discard tip sections.
Directions:
Place chicken in your Ninja pot. Turn to Stove Top High and brown. When browned add the sauce. Switch to Slow Cook Low for 3-5 hours. If, after 3 hours you find you would like a thicker sauce, switch back to Oven setting of 250°, with lid off, until thicker.
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BBQ Chicken & Avocado Quesadillas, By: Michelle Nastovski Reiber, July 11, 2014
Ingredients
2 whole flour tortillas
½ cup mozzarella cheese
4 Tbs. shredded chicken
2 Tbs. BBQ sauce
½ cup avocado chunks
Directions:
Turn your Ninja to Stove Top High. Lay 1 tortilla shell in the bottom and sprinkle half of the shell with 2 Tbs. cheese. Combine the chicken and sauce. Top with 2 Tbs. of chicken. Sprinkle with 1/4 cup avocado chunks on top. Sprinkle with another 2 Tbs. cheese. Fold the shell over and heat for about a minute or two. Flip the shell over carefully and heat the opposite side for another minute or two. Repeat with the remaining shell and ingredients. Makes 8 wedges.
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BBQ’d Chicken Wings*, By: Jessica Kilpatrick, October 4, 2015
Add the thawed chicken wings, and a bottle of BBQ sauce to the Ninja pot. Turn to Slow Cook Low for 6-8 hours. (I also do the same with buffalo sauce!)
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BBQ’d Wings*, By: Melanie Cunningham Citino, June 26, 2016
Ingredients:
wings
1¼ cups ketchup
1 cup dark brown sugar
¼ cup molasses
¼ cup pineapple juice or apple cider vinegar
¼ cup water
1 Tbs. Worcestershire sauce
2½ tsp. ground mustard
2 tsp. smoked paprika
1/2 tsp. garlic powder
¼ -½ tsp. cayenne pepper
1½ tsp. salt
1 tsp. pepper
Directions:
Turn the Ninja to Stove Top High. Brown the wings on both sides for about 5 minutes each. While they were browning I threw together a copy cat recipe for Sweet Baby Ray's BBQ sauce.
Combine ingredients in medium size sauce pot.
Bring to boil and reduce and simmer for five minutes or until sugar has dissolved.
When the wings are finished browning, coat them with the sauce. Return them to the Ninja. Turn to Slow Cook Low for 2½-3 hours. They were fall off the bone delicious, checking at 2 ½ hours. (They were smaller wings). Sauce was very good. (If you have a bottle of Sweet Baby Ray's, you can use it in replacement of the made sauce).
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Bean Dip, By: Janis Rightmyer, October 4, 2014
Ingredients:
1 pound ground beef
1-15 oz can of re-fried beans
1-4 oz can of diced green chilies
½ pound shredded jack cheese
½ pound shredded cheddar cheese
1 onion finely chopped
1 medium jar of salsa
Directions:
Turn your Ninja to Stove Top High and brown ground beef.
Add remaining ingredients and stir until all ingredients are combined and cheeses are melted. You can keep this on Buffet setting to keep warm.
Serve with corn chips or make nachos. .
This is the best bean dip I have ever had. You can almost make a meal of it.
****
Black-Eyed Pea Cheese Dip*, By: Jimmy Wright, December 31, 2018
Black-eyed pea cheese dip. From the local paper.
Ingredients:
½ pound ground sausage (I used almost a pound)
1 medium onion, finely chopped
4 cloves of garlic, finely chopped
1- 15 oz. can of black-eyed peas, drained
1- 10 oz. can Ro*Tel
1 tsp chipotle chili powder
1 lb. Velveeta, cut into 1-inch cubes
Chips for serving
Directions:
Turn the Ninja to Stove Top High. Add crumbled sausage and begin browning. Add the onion and garlic with the sausage. Drain any grease if necessary.
Stir in black eyed peas, Ro*Tel and chili powder.
Add cheese and stir as needed. Reduce the heat to Stove Top Low to melt the cheese. You can monitor on a higher heat, but be careful so you do not scorch the cheese.
Serve with chips.
8 to 10 servings
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Boiled Cajun Peanuts, January 26, 2015
Ingredients:
1 pound raw peanuts, in shells
1 (3 ounce) package dry crab boil (such as Zatarain's® Crab and Shrimp Boil)
1/2 cup chopped jalapeno peppers
1 tablespoon garlic powder
½ cup salt
2 tablespoons Cajun seasoning
½ cup red pepper flakes
Directions:
Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into your Ninja. Pour in water to cover the peanuts and stir to combine. Cover and cook on Slow Cook Low until peanuts are soft, about 24 hours. Stir occasionally, and add water as needed to keep peanuts covered. Drain; serve hot or cold.
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Boiled Peanuts*, By: Manda Lee Brown, September 28, 2019
This recipe will not be in normal recipe form, but according to the originator, with comments from members.
Aurelia
Green peanuts. Water. Salt (when think you’ve salted enough, add more). Some red pepper flakes. A little pickle juice (no idea but Papa always did it, so I do it too).
Usually we do stove top high until the water boils. Then turn it to slow cook. The peanuts soak up the water, so keep adding to it. Taste test for salt needs. Stir occasionally so the top ones get done. 6ish hours later, they are ready!
Comments by members:
Charlene Walsh - How do you store these and how long do they keep?
Chan Taylor - Charlene Walsh it according to how fast you eat them. Roughly about a week with refrigeration. You can freeze half the batch and reheat when you want more.
Manda Lee Brown - Charlene Walsh I agree with Chan. Refrigerate after they are cooked up to a week. If you freeze, probably a month or two. Ours never make it a week.
Chan Taylor - It’s hard in a lot of areas to find green peanuts. You can use raw peanuts and soak overnight to get consistency of soft green peanuts.
Manda Lee Brown - Chan Taylor good tip. We are in north Florida, so we have good access to green peanuts most of the time. I didn’t know about the soaking for fresh. Thanks!
Chan Taylor - Manda Lee Brown, you’re welcome. I used to live in South Carolina (low country) but now in Tennessee and friends mother taught me this method.
Crystal Utecht - I miss the Fo Dolla (four dollar) guy in Waycross Ga, but actually here in Idaho, Walmart carries a canned version that is not too bad. Regular and Spicy, If I can find the peanuts, I will try this!
Manda Lee Brown - Crystal Utecht I actually know who you are talking about. We are in Jacksonville and I go to Waycross for work several times a year.
****
Boiled Peanuts*, By: Julie Stiles Simpson, December 20, 2015
Ingredients:
12 cups water
2 lbs raw peanuts
½ cup salt
Directions:
Rinse peanuts until water runs clear. Put all ingredients in the Ninja and give it a good stir. Cover and cook on Slow Cook High for 12-14 hours or until done to your liking. Check them every few hours, give them a good stir and add water as needed.
****
Boneless Wing Bites, By: Joanne Whispell Robert, October 2, 2014
I would do boneless wing bites, take boneless chicken and chop into bite sized pieces. Shake in a bag of seasoned flour. Turn the Ninja on Stove Top High, once it heats up, add a couple of tablespoons of oil and sauté the chicken until browned on all sides. Turn to Stove Top Medium and add your favorite wing sauce, cover and let cook through. Serve with celery. Carrots, and blue cheese!
****
Bourbon Infused Meatballs*, By: Karen Michalak Jilinski, May 2, 2015
Ingredients:
32 oz bag frozen meatballs
2 cups barbecue sauce
1 cup bourbon
1 cup yellow mustard
1 cup honey
1 teaspoon garlic powder
1 teaspoon dried onion flakes
3 tablespoons lemon juice
¼ teaspoon Worcestershire sauce
Directions:
Combine all sauce ingredients in a bowl. Put frozen meatballs in the Ninja. Pour the sauce over them. Turn your Ninja to Slow Cook High for 2-3 hours. Turn to Buffet setting to hold. They turned out so good. Enjoy!!!
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Buffalo Chicken Dip, By: Karen Dee Warren’s Hubby!
Ingredients:
1 ½ -2 pounds chicken cut in cubes
4 cups shredded cheddar cheese, (Hubby likes 4 cups but less would be better IMO)
2- 8 oz packages light cream cheese,
1 12 oz small jar of blue cheese dressing
1-2 cups Franks hot sauce or any you like, (to taste)
crumbled blue cheese, optional
Directions:
Turn the Ninja to Stove Top High and cook the chicken. Add the cheddar cheese, cream cheese, blue cheese, and hot sauce. Melt, still using the Stove Top setting.
Once all is melted turn to Slow Cook Low for 1-2 hours or longer. Switch to Buffet setting to keep hot for serving.
Use as a dip for tortilla chips, celery, pita chips etc.
We make this a lot on Sunday's. It is a recipe we modify a lot. Sometimes we modify the recipe and add more hot sauce or different cheeses. It is always a hit at our house. Light cheeses work well too.
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Buffalo Wings, By: Tina LeGrand, October 19, 2015
I've grilled and fried wings before, but this is the first time that I have cooked them in the Ninja.
Ingredients:
4 lbs of wings, frozen
12 oz of Buffalo sauce
Directions:
Add the wings and the sauce to the Ninja. Turn your Ninja to the Oven setting of 375° for an hour. The result is beyond amazing.
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Buffalo Wings, By: Cathy Schultz, September 4, 2014
I don't think I will ever make my buffalo wings any other way than the way I did today in my Ninja, marinated in Wal-Mart's hot sauce for several hours, then preheated the Ninja for 10 minutes. Bake @ 400* for 20 minutes turning 1/2 way through. Turn down to 325° for another 15 minutes, during the first 20 minutes I cut the kernels off 3 ears of corn placing them into a mini loaf pan with butter to heat in the Ninja along with the wings. Easy 1 pot meal & clean up. Wings came out crisp as if I had deep fried them.
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Buffalo Wings for One!*, By: Penny Watts, April 29, 2015
Frozen wings on rack. Turn your Ninja to the Oven setting of 425°. Bake for 45 minutes. Turn them half way through. When done, place in a bowl and add 2 Tbs. Franks Red Hot and toss.
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California Dip, By: Aurelia Dougan McCollom, July 23, 1993
Ingredients:
1 ½ lbs ground beef
16 oz jar of Salsa
1 lb Velveeta, cubed
1 can Campbell’s Nacho Cheese Soup
1 medium onion, chopped
1 green pepper, chopped
1 can sliced or stems & pieces mushrooms
Jalapeno peppers (to taste)
Directions:
Brown ground beef in your Ninja on Stove Top High or you can use Oven setting of 350°. When almost browned add onions, and green peppers to soften. Turn to Slow Cook Low and add salsa, Velveeta, nacho cheese soup, mushrooms, & Jalapeno peppers. Slow cook for 1-2 hours, or until hot. You can turn to Buffet setting to hold.
Serve with Nacho chips.
****
Caprese Bruschetta*, By: Jennifer Parker, July 13, 2015
Ingredients:
8 ounces of balsamic vinegar
8 ounces of fresh mozzarella
2 tablespoons of fresh chopped basil
2 cups cherry tomatoes (I used vine ripe tomatoes and chopped them)
1 French baguette loaf
Directions:
1. Pour the balsamic vinegar into a small saucepan and heat over low to medium heat until it comes to a slow boil. Allow to simmer for about 8-10 minutes. The vinegar will thicken while it cooks. Once the amount that is in the pan reduces by about half, turn the heat off. Pour the vinegar into a bowl and allow to cool. As the vinegar cools it will thicken more and become a glaze.
2. Chop the fresh mozzarella.
3. Cut the cherry tomatoes in half or thirds to desired size. (Again, I used vine ripe tomatoes, so I just sliced them and chopped to size).
4. Roll the basil to chop into fine strips. Combine the mozzarella, tomatoes, and basil together and gently stir to mix.
5. Slice the baguette into desired slice size. You can toast the baguette if desired, or serve un-toasted. I toasted mine. To toast, preheat your Ninja to 400°F. Wrap aluminum foil around the rack. Lay the slices down on the foil and cover with butter or olive oil. I use olive oil. Bake for 8-10 minutes (I do 10) until golden brown.
6. Serve with the bruschetta on top of the baguette and a balsamic glaze drizzle on top. (Occasionally I have to heat up the bowl of glaze at this point because it has set too much and gets really hard. 30 seconds in the microwave to loosen it up a little works great!)
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Cashew Caramel Corn*, By: Brian M Almashie, November 24, 2018
Went to the movies and had a bunch of leftover popcorn so brought it home to make caramel corn. I shook it to remove the salt prior to using it in this recipe.
Ingredients:
1 cup unsalted butter
2 cup brown sugar
½ cup light corn syrup
½ tsp salt
½ tsp baking soda
1 tsp vanilla extract
2 cup raw unsalted, unroasted whole cashews
4 quarts popped popcorn (about 2/3rd a Ninja pot). Recommend leftover popcorn home from the movies.
Directions:
Preheat Ninja on Stove Top High for about 7 minutes.
Melt the butter in the pot. Stir in brown sugar, syrup, and salt; bring mixture to a boil. Stir and once combined continue to boil without stirring for 3-4 minutes. When mixture starts to bubble (it will look like bubbling lava), turn the Ninja to the Oven setting of 250°F. Stir in the baking soda and vanilla, mix well and then immediately add the cooked popcorn and cashews. Stir continuously until both popcorn and nuts and evenly coated, about 3 minutes.
Put on the lid and bake for 15 minutes; stirring every 5 minutes or so. Empty warm popcorn mixture on a sheet of paper in a single layer. Once it has fully cooled break it apart and store in an airtight container.
Chocolate Option: Melt some milk chocolate in the Ninja and then pour it over the caramel corn when it is cooling. Let the chocolate harden before storing it.
I like to serve it while it’s still warm with some vanilla ice cream and chocolate sprinkles. Think of it a caramel corn sundae.
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Chad, “That’s A Tasty Meatball”*, By: Chad Stewart Marsh, January 13, 2017
Chad's That’s a tasty meatball!
Honey Garlic Ninja Meatballs
Ingredients:
¼ cup brown sugar
1/3 cup honey
½ cup ketchup
2 Tbs. soy sauce
3 cloves garlic, minced
1 (28 oz) bag fully cooked, frozen meatballs
Directions:
1. In a medium bowl, mix together brown sugar, honey, ketchup, soy sauce and garlic.
2. Place frozen meatballs in the Ninja. Pour the sauce over meatballs. Stir so all meatballs are coated evenly. Turn the Ninja to Slow Cook Low for 4 hours.
That's it! Serve and enjoy.
****
Cheesy Crisps*, By: Lori Buelow-Breiding, October 25, 2014
Saw this on FB and had to try in my Ninja!
Preheat Ninja on Stove Top Medium while preparing the cheese. Cut any block of cheese (I used mild cheddar) into 1/8 - 1/4" thick pieces. Lower to Stove Top Low. Place cheese in, leaving some melting space. Let sit and cook for approximately 10 minutes until edges start to brown. Quickly transfer to paper towel-lined plate and dab with paper towel. Let cool a few minutes. They turn into yummy, cheesy crisps!!! Wouldn't want to eat too many, but they make a great, easy treat!!
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Chex Mix, By: Aurelia Dougan McCollom
Ingredients:
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
3 cups Cheerios cereal
3 cups pretzel sticks
1 can (10.3 oz) mixed nuts
1 cup melted butter
2 tablespoons Worcestershire sauce
1 ½ teaspoons seasoned salt
¾ teaspoon garlic powder
Instructions:
Mix all three Chex cereals, Cheerios cereal, pretzel sticks, and mixed nuts in your Ninja.
Whisk together butter, Worcestershire sauce, seasoned salt and garlic powder and pour over cereal mixture. Mix well. (I highly suggest using a Joseph-Joseph Large Ladle to stir this. It lifts and moves it so easy). (Photo in Helpful Hints).
Cook on Slow Cook Low for about 2 1/2 hours, stirring frequently, (about every 20 minutes). Add the lid, but I turned it a little to let more steam escape. Members have mentioned "Not" using the lid and it came out great. So it's your option. Turn the lid so it does not sit flush. Spread on a cookie sheet to cool.
*What I actually do is this:
Measure cereals, nuts and pretzels in to my very large “Tupperware Bowl” It is Huge and green! I then place the lid and rotate to mix.
Melt the butter. Add Worcestershire sauce, seasoned salt and garlic powder. Stir. Remove part of the cereal mixture and pour half of the butter mix. Place the lid and rotate. Add the rest of the cereal and butter mixture. Place lid and rotate to mix. Pour into the Ninja.
The Joseph-Joseph large ladle works great in turning when in the Ninja.
To change things up, I used Honey Nut Cheerios, for regular and Vanilla Chex in place of Corn Chex.
****
Chili Dip, By: Aurelia Dougan McCollom
Ingredients:
2 lbs. ground beef
1 onion, diced
3 Tbs. chili powder
1-24 oz bottle ketchup
Salt and pepper to taste
chopped raw onions
grated cheddar cheese
2 cans red kidney beans, mashed or blended with juice
Directions:
Brown meat and onion in the Ninja on Stove Top High. Drain any grease. Add chili powder, ketchup, and mashed or blended kidney beans. Turn to Slow Cook High for 1 hour. It will be plenty hot and will go to Auto Warm setting. Serve with chopped raw onions, and grated cheddar cheese. Use your favorite chips for dipping.
I purchased an OXO Teflon coated potato masher, from Amazon, and used it for the beans. It works great in the Ninja and will not scratch.
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Cinnamon Almonds*
Ingredients:
1 ½ cup sugar
1 ½ cup brown sugar
3 Tbs. cinnamon
1/8 tsp. salt
1 egg white
2 tsp. vanilla
3 cups almonds
¼ cup water
PAM
Directions:
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.
Thoroughly spray the Ninja pot with non-stick cooking spray and add the mixture of almonds and sugars.
Cook on Slow Cook Low, (with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 cup of water and stir well. This ensures a crunchy yummy coating. (*make sure after you've added the water that you continue to cook the nuts for another 45 minutes to an hour.)
You have to stir really well, especially as it gets later in the cooking process.
Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.
TIP: This works really well with peanuts too!!!!
Add a few drops of food coloring to different batches to really make them festive!!
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Cinnamon Pecans*, By: Steve Sachs, September 26, 2015
Ingredients:
4 cups pecan halves
1 cup sugar
1 cup brown sugar
3 egg whites
2½ teaspoons vanilla
3 tablespoons cinnamon
Directions:
In a bowl whip egg whites and vanilla until frothy.
Add pecans to the egg mixture and toss to coat.
Add sugar, brown sugar and cinnamon and toss.
Add pecans to your greased Ninja pot. Turn to Slow Cook Low for 3½ hours.
After they are done, add 3 tablespoons of water and stir. Place pecans on a lightly greased cookie sheet to cool for 1 hour. Store in an airtight container.
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Cocktail Mini’s, By: Robin O'Brien, December 20, 2014
Ingredients:
1 28 ounce package mini beef sausage
1 28 ounce package mini pork sausage
4 14 ounce packages of beef & cheese sausage
1 40 ounce bottle sweet baby rays honey BBQ sauce
1 40 ounce bottle sweet baby rays hickory & brown sugar BBQ sauce
Directions:
Combine all of the ingredients in your Ninja and Slow Cook High for 2½ hours. Turn to Buffet setting to hold.
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Cocktail Smokies
Ingredients:
2 (16 ounce) packages miniature smoked sausage links
1 (8 ounce) jar grape jelly
1 (12 ounce) bottle barbeque sauce
Directions:
Combine grape jelly and barbeque sauce in your Ninja on Slow Cook High for 2 hours. Turn to Buffet setting to hold.
**Added comment by: Susan Sasman Rose - My favorite thing to add to cocktail smokies is Heinz Chili Sauce and small jar of grape jelly. I prefer it to the BBQ and jelly recipes.
****
Corn Dogs*, By: Jimmy Wright, May 25, 2014
Turn your Ninja to 375° and preheat 15 minutes. Place the frozen corn dogs on the rack in for 28-30 minutes.
****
Crab Artichoke Bacon Dip*, By: Jenny Behr, December 16, 2016
Ingredients:
8 oz. cream cheese, softened to room temperature
1 cup mayonnaise
1 cup shredded Monterey Jack - to mix in the dip
½ cup shredded Monterey Jack - to top it with before baking
½ cup finely grated Parmesan
1- 14 oz. can artichoke hearts, chopped finely
½ lb bacon, cooked and crumbled
kosher salt, to taste
Freshly ground black pepper, to taste
12 oz. lump crab meat
2 green onions, sliced
2 tsp. Worcestershire sauce
Hot sauce, a couple of dashes (optional)
**I didn't add it because I am allergic, but I think most people would enjoy garlic, maybe a clove or two, minced and added in.
1 baguette, for serving (or crackers, for dipping - your choice)
Directions:
1. While preparing the dip, turn the Ninja to the Oven setting of 425°F, to begin heating the pot.
2. In a large bowl, combine cream cheese, mayonnaise, 1 cup Monterey Jack, Parmesan, artichokes, bacon, garlic if using, crab meat, green onions, Worcestershire, and hot sauce if using. Season to taste with salt and pepper.
3. Transfer dip to the Ninja multipurpose pan and sprinkle remaining ½ cup of Monterey Jack cheese on top. Place the rack in the Ninja pot. Place the multipurpose pan on rack in Ninja and bake until warmed through and bubbly, about 25 minutes.
4. Serve warm with baguette slices, toasted or not, your choice. Or crackers.
****
Cream Cheese Wontons*, By: Cherrie Koeppler Christel, July 11, 2015
Just wanted a snack... Made in my Ninja using the recipe on box. No heating up my house with the oven.
****
Easy BBQ Meatballs*, By: Michelle Hussong Kizer, September 23, 2014
Ingredients:
1 - 14 oz package frozen meatballs
1- 12 oz jar of grape jelly
1- 8 oz Bottle of Sweet Baby Rays BBQ sauce
Directions:
Combine grape jelly and barbeque sauce to your Ninja pot. Stir to melt jelly. Add the meatballs. Turn to Slow Cook High and cook for 2-2½ hours.
****
Fast, Easy, & Light Buffalo Chicken Dip*, By: Allana Alla Sverbil, July 12, 2015
Fast, Easy, & Light Buffalo Chicken Dip (courtesy of ALu Ska):
Ingredients:
16 fl oz Low Fat Ranch Dressing
12 fl oz Hanks Red Hot Sauce (or hot sauce of choice)
8 oz cream cheese
2-4 8 oz 98% fat free chunky chicken (canned) - remove liquid *** use 1-2 cans when using the Ninja multipurpose pan which comes with the Ninja; or a 2 quart oven safe dish when using 3-4
1-2 cups cheese of choice
Recipe:
1) Mix hot sauce, ranch dressing, cream cheese, and chicken together then place it in the multipurpose pan or larger oven proof dish. Once in pan, cover it with cheese of choice and place it in the Ninja.
2) Set your Ninja to the Oven mode of 325° and bake for 45-60 minutes, or until cheese forms a nice crust.
Let cool before serving
** It was spicy even for my spice-addict fiancé. You can use more ranch to offset the spice.
****
Four Cheese & Onion Dip*, By: Connie Eastman Lewis, May 31, 2015
This is a recipe that came with my 1.5 and 2 qt. Temptations bowls.
Ingredients:
1 cup shredded cheddar jack cheese
½ cup shredded Swiss cheese
¼ cup grated Parmesan cheese
2/3 cup whipped salad dressing like Miracle Whip (I only use Hellman's)
2/3 cup diced yellow onion
½ cup milk
¼ tsp. salt
Directions:
Preheat the Ninja for 5-10 minutes on the Oven setting of 375°F, while preparing dip. Mix together all of the ingredients. Spread into a 1 qt. baking dish. If you have the red silicone rack, place your dish, or use your rack. (The Pyramid Mat would also work – Aurelia Dougan McCollom). Bake for 50 minutes. When done, you can place under the broiler for 4-5 minutes to brown if you like. Serve with whole wheat Ritz crackers, crackers of your choice or vegetable sticks.
****
Fried Jalapeno Poppers*, By: Bonnie Smith, September 1, 2016
(NEEDS TO BE TWEAKED!!)
Ingredients:
Jalapeno peppers
Brick of cream cheese, softened
Mozzarella cheese, shredded
Garlic powder
Buttermilk (I used soured milk-lemon juice and milk)
Flour
Bread crumbs or panko crumbs (I had only seasoned bread crumbs on hand)
Oil for deep frying
Rubber gloves
Directions:
Line a baking sheet with paper towels. Put water in the Ninja pot and begin to heat to boiling. Wear gloves to be safe! Slice the jalapenos either in half lengthwise or cut the tops off. I cut the tops off and using a small melon baller scooped out the seeds and ribs. Rinse. When the water boils, add the jalapenos and return to boil. Cook until they feet firm, but soft. Drain and plunge into an ice water bath. Remove and place on baking sheet to dry. Using a fork, whip the cream cheese, mozzarella cheese and garlic powder until well blended. Fill peppers. Since I left mine whole, I placed mixture into a bag and snipped the end. Then I filled. Set aside onto baking sheet again. Pour buttermilk into a bowl, flour into another bowl and bread crumbs yet into another bowl. Dip in buttermilk then in the flour coating completely. Set on the baking sheet again to dry. Then dip back into the buttermilk again and this time roll in bread crumbs. Place on the baking sheet again.
Preheat oil in the Ninja. (Do Not Fill! Only use enough to cover.) Turn to the Oven setting of 425°F. Once hot, fry the peppers in the hot oil till golden brown. Serve immediately with dipping sauce. Ranch dressing makes a nice dipping sauce.
*Some problems I had were cheese oozed out on some of the poppers, husband didn’t care for the bread crumbs-maybe because seasoned and maybe next time no mozzarella cheese, just flour, doubled dipped. Maybe even try baking them on the rack. Open to all suggestions.
*Added Comment by: Aurora Mandy - You should freeze the cheese for a little while. The outside will brown before the cheese oozes out.
**If you choose to make this recipe and make changes, please let me know so I can add your comments. Aurelia Dougan McCollom
****
Gluten-free Caramelized Onion Dip*, By: Jessica Conol, - Cross Posted in Lighter Fare, WW
Ingredients:
3 cups chopped onions
2 tablespoons butter
6 ounces (12 tablespoons) low fat cream cheese
1 cup part skim mozzarella cheese
1/3 cup soft goat cheese
4 tablespoons low fat mayonnaise
½ cup Chobani plain Greek yogurt (nonfat or 2%)
Salt and pepper
Pinch of garlic salt
Directions:
Turn your Ninja to Stove Top Medium and melt your butter. Add in your onions and heat until fragrant. Reduce the heat to Stove Top Low and cook for about 15 minutes, or until onions are caramelized. Remove onions from pot and place in a bowl. Set the Slow Cook Low and add in salt, pepper, garlic salt, mozzarella cheese, goat cheese, Chobani, mayo and low-fat cream cheese. Heat for about 2 hours, or until mixture is bubbly and gooey. Stir in caramelized onions and heat another 10-15 minutes. Serve warm with crackers!
Serves about 16. Recipe adapted from Savour-Fare.
Prep time: About 15 minutes
Cook time: About 4 hours
Nutritional information per 2 tablespoons:
Calories: 95.6
Fat: 6 grams
Carbohydrates: 4.8
Fiber: 1 gram
Protein: 6.8
Weight Watchers Points: 3
****
Gyoza (Japanese Pot Stickers)*, By: Brent Stapley
I LOVE Gyoza! I tried them in the Ninja. Sometimes I make and freeze my own, but this time I bought frozen (favorite brand, Shirakiku). Add a tablespoon of oil to pot. Turn to Stove Top High. Add frozen dumplings and let sizzle for a few minutes. Add a half cup water and cover. Cook until water is evaporated and the bottoms are browned and crispy. Cook time about 10 minutes.
Dipping sauce: one part soy sauce, one part rice vinegar, and a drop or two (to taste) of rayu (hot chili oil).
****
Honey-Glazed Shoyu Chicken Wings*, By: Rita Ramos
Ingredients:
6 Tbs. soy sauce
1 Tbs. honey
1 Tbs. sesame oil
1 Tbs. red pepper flakes
½ tsp garlic powder
½ tsp onion powder
Directions:
Combine ingredients in a small bowl. Reserve some for brushing on chicken mid way through the cooking cycle.
Place chicken in a Ziploc bag and pour marinade over chicken. Marinate for one hour.
Set Ninja to Oven and the temperature to 350°. Put the wire rack into the Ninja and pour in 1 cup of water. Place the chicken in a single layer on the rack and steam cook for 45 minutes. Check to make sure the wings done.
After 20 minutes or so, brush wings with the reserved marinade.
I removed the rack and placed the chicken directly in the pot to brown it a little more.
****
Honey Lemon Chicken Wings*, By: Kelly Crenshaw, July 2, 2016
Ingredients:
2 dozen wings
2 chopped green onions – for garnish
sauce ingredients:
½ cup of lemon juice
½ cup honey
½ stick of butter - melted
Chili pepper flakes – to taste
Directions:
Mix it all together until it has the taste you desire. Add more lemon or honey if needed. Set aside.
Season the wings with your choice of seasonings. Turn the Ninja to Stove Top High and brown, turning occasionally for about 20-30 minutes and cook half way. Next, add the sauce and stir. Turn the Ninja to the Oven setting of 350° and bake for about another 20-30 minutes or until done. Sprinkle chopped green onions in for a garnish.
****
Hot Wings, By: Cathy Schultz, August 21, 2014
Marinate your wings in your favorite hot sauce. Turn your Ninja to Oven setting of 400° and bake for 30 minutes, turning after 15 minutes. There is no breading, just the hot sauce. (I use Texas Pete or Louisiana Hot Sauce)
****
Jack's Thin Crust Frozen Pizza*, By: Aurelia Dougan McCollom, July 23, 2015
You need to cut it in half, but that wasn't a problem. I had Bob do it, since he doesn't trust me with knives any longer.
Place the pizza directly in the pot. Oven 350° and plug the vent. Set the time for 20 minutes. That's it.
****
Jalapeno Poppers, By: Cathy Schultz, May 21, 2014
Crescent rolls
2 minced jalapenos
1 8 oz cream cheese
garlic powder
bacon bits
Mix the ingredients together & unroll 1/2 tube of crescents keeping 2 of the crescents together, pinching together the seams. Spread mixture over & rolled up jellyroll style. Slice like you do the tortilla roll ups. I did the same with 2 more of the crescents & baked at Oven setting of 350*
****
Jalapeño Popper Roll Ups*, By: Abby Jacobson, December 31, 2014
Ingredients:
Crescent rolls rolled out flat (2 tubes)
2 blocks cream cheese
1 cup cheddar cheese
Diced jalapeños to taste (I used canned and then threw one on top for more spice)
Directions:
Spray your multipurpose pan and put on the baking rack @ 375° until golden. (they may be a little doughy in the middle but should finish cooking and firm up a bit after removal.) SO GOOD. I didn't use all of the topping though it made A LOT. Have a New Years pot luck tonight and this is what I had in the fridge. Would be even better with bacon!
****
Kale Chips*, By: Fifi Engel, March 25, 2015
Mist the kale with extra virgin olive oil with a Misto or spray. Season with “The Insatiable Spice Company Roasted Garlic and Sea Salt Spice Blend”, or your favorite blend.
Preheat the Ninja Oven at 350° for about 5 to 10 minutes.
Turn down temperature to 325° and bake on the rack for about 10 minutes, more or less. (Keep an eye out though starting around 5 minutes).
Once you see them browning they're pretty much good to go. They were done and crispy.
Delicious! …just a bit salty but that is why I only did a few to begin with because I was experimenting. I used “The Insatiable Spice Company Roasted Garlic and Sea Salt Spice Blend”, and will definitely be making again!
Make sure not to add to much oil. If you have a Misto that will help!
****
Korean Chicken Wings - Mary's Version*, By: Mary Director
Korean Chicken Wings in the Ninja ... smell wonderful!!! (original recipe is also in the files section). I changed the recipe and my version is below.
The blend of soy sauce, brown sugar, garlic, and ginger doesn’t only coat these wings; slow cooking intensifies the flavor and helps permeate the meat, making them delicious through and through.
Ingredients:
2 pounds chicken wings, tips removed (optional)
½ cup soy sauce + ½ cup water
½ cup packed brown sugar
3- 5 cloves garlic, minced
4 tablespoons peeled, chopped fresh ginger
3- 5 green onions, thinly sliced
Directions:
Set Ninja to Stove Top High. Add chicken to pot. Cook uncovered 5 minutes or until chicken is lightly browned on both sides.
Stir soy sauce, brown sugar, garlic, ginger, and green onions in bowl. Pour soy sauce mixture over chicken and toss to coat. Set to Slow Cook Low for 3-5 hours. Cover and cook until chicken is cooked through.
I doubled the sauce ingredients. I didn't feel that ½ cup of liquid was enough for 4 hours of slow cooking.
**Added Comment** NOTE: I didn't double the soy ... I used 1/2 cup soy and ½ cup water. I knew that 1 cup of soy would be salt overload for us.
****
Korean Chicken Wings, Ninja Recipe Book
Ingredients:
2 pounds chicken wings, tips removed
½ cup soy sauce
¼ cup packed brown sugar
3 cloves garlic, minced
2 tablespoons fresh ginger, peeled and chopped
3 green onions, thinly sliced
Directions:
Turn your Ninja to Stove Top High. Add chicken to pot. Cook uncovered 5 minutes or until lightly browned on both sides.
Stir soy sauce, brown sugar, garlic and green onions in bowl. Pour soy sauce mixture over chicken and toss to coat. Set to Slow Cook Low for 3 to 5 hours. Cover and cook until chicken is cooked through.
Serving Suggestion Tip: Double recipe for a great party dish and turn to the Buffet setting to keep warm.
Added Comments By: Gay Munro
New member here & new to the Ninja 3 in 1. - I used it for the first time last night & made the Korean chicken Wings. They turned out delish but I made a change in the cooking instructions. I found after 3 hours there was a lot of liquid so I turned off the Slow Cook setting & put on the Oven setting at 250° until the liquid had bubbled away & turned into a nice thick sauce. The recipe is a keeper here for sure!
Jane Chwatt Silverman Kalin Gay Munro! That's the ticket! Your revision is EXACTLY what was missing from my wings. Great call. And thanks!
Gay Munro You are very welcome Jane. I just found them to "watery"(for lack of a better word). They cooked to perfection this way & had a nice sauce that I poured over the wings on the serving platter.
Jane Chwatt Silverman Kalin Yep. You definitely nailed it, Gay. I was going to pass on doing them again in the future, but you changed my mind. : )
Gay Munro I should also mention that I left the lid off when on the Oven setting so it wouldn't build up more steam.
serves: 4
****
Marie Callender's Chicken Pot Pie*, By: Aurelia Dougan McCollom
I took some aluminum foil and wrapped it around small enough to plug the hole in the lid. (You don’t need to plug the vent, I’m a REBEL!) I used the Oven setting 425°. Set the timer for 1 hour. It was hot, and had a flaky crust. *** Since adding this, I’ve purchased the Pyramid Mat. You can place the pot pie on the mat without using the rack and set it on the bottom of the pot. Works just as good…If you fix 2.. add 15 minutes!! Because the "pot" is so close, it needs the extra time for the heat to circulate. Same as in a large oven.. if you over fill it, you need to add a little extra time.
****
Meatball Appetizers*, By: Christy Pruitt Byers, January 2, 2015
2-12 oz jars of chili sauce, or barbeque sauce
1-32 oz jar of grape jelly
1 bag of frozen meatballs, 65-80 meatballs per bag
Directions:
Combine in Ninja. Cook on Slow Cook Low for3 hours. Turn to Buffet to keep warm. Stir them a few times during cooking..
****
Meatballs with Spinach, Mushrooms & Sauce*, By: Cherrie Koeppler Christel, June 26, 2017
Ingredients:
10 oz. chopped spinach
16 oz. meatballs
24 oz. jar sauce
2 Tbs. minced garlic
8 oz. sliced mushrooms
½ cup diced onion
1 Tbs. olive oil
Angel pasta - optional
parmesan cheese for topping
Directions:
Turn the Ninja to Stove Top High. Heat the olive oil. Add the meatballs to brown and the onions and mushrooms to sauté. When done, add the sauce and spinach. Turn to Slow Cook Low for 3 hours. Stirring a couple of times.
This is a Low Carb recipe. It can be used as an appetizer or with your favorite pasta.
****
Meaty Pineapple Queso Dip*, By: Michael Mignogno, October 26, 2016
This is my favorite dip for Tostitos. It is a variation of the Velveeta/ground beef/salsa dip.
Ingredients:
1 lb lean ground beef
2 lb Velveeta Queso Blanco cheese
1- 16 oz jar of Newman's Own Pineapple Salsa
Directions:
Turn the Ninja to Stove Top Medium/High. Brown the ground beef, crumbling to a medium crumble. Drain the fat. Slice the brick of Velveeta into thin squares and put them in the Ninja on the beef. Change the setting to Slow Cook High. Cover it to help melt the cheese, but keep an eye on it. As soon as the cheese melts where you can stir it, pour the salsa on top and mix it all together. You can cover and keep heating until the dip is hot. Reduce to Slow Cook Low while it is being eaten, or turn to the Buffet setting. If on the Buffet setting the dip begins to stiffen, increase to Slow Cook Low. As the dip gets cooler, it thickens. Enjoy!
****
Memorial Day Queso Dip*, By: ALu Ska, May 30, 2016
Ingredients:
1 block (32 oz.) Velveeta Cheese
1 package (8 oz.) cream cheese
3 cans (10 oz. each) Rotel
1 can (10.75 oz.) cream of mushroom soup
1 pound ground beef or sausage (or a combination of both)
1 packet dry ranch mix
Directions:
Brown ground beef or sausage (or both) in the Ninja using Stove Top Medium/High. Drain excess grease if necessary. Add ranch dip packet. Remove from the Ninja and set aside. Cut up the Velveeta and cream cheese into cubes and place into the Ninja. Turn to Slow Cook High. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the Ninja on Slow Cook Low when the Velveeta and cream cheese have melted. After about 10 minutes, add the browned meat and continue to let cook, stirring as needed. Turn to Buffet/Warm to hold. Serve when ready to eat. Admin approved! Well, Allana Alla Robinson isn't poisoned yet. 😂
P.S. Add it on top of your burger or hotdog. Or dip with chips. Yummy.
****
Mexican Meat Dip*, By: Meredith Moloney, November 8, 2014
Use Stove Top setting and when done just turn to keep warm great way to serve this will take a photo when I reheat it tonight it is unreal, it does not look very nice but the first bite your hooked.
Ingredients:
1 large onion chopped
2 Tablespoons chopped green chilies
250g (1 lb) minced meat beef
1 tablespoon of taco mix
½ cup sour cream
30gm (2 Tbs.) butter
1 cup grated cheddar cheese
Tomatoes for garnish
Directions:
In your Ninja brown ground beef on Stove Top High. Remove. Wipe Ninja pot. Turn your Ninja to Stove Top Medium. Melt butter and cook onions until tender, add chilies, add sour cream stir until till warm and thinned down slightly, add cheddar cheese stir until smooth. Add the meat back to the Ninja. Add taco mix and 1/3 cup of water. Simmer until mixture has thickened. Turn to Buffet setting to hold. Serve with corn chips.
Taco Seasoning Homemade – Dross Posted in DIY Seasonings
Serves: 4-6
Ingredients:
1 tablespoon chili powder
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
½ teaspoon dried oregano
½ teaspoon paprika
1½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Directions:
1. Mix together all ingredients. Store in an airtight container until ready to use.
2. When you are ready to use, use your Homemade Taco Seasoning, use about 2 tablespoons per 1 pound of meat. Feel free to add more or use less, I just found that to be the sweet spot
3. Brown your beef and drain off fat. Sprinkle seasoning evenly over meat and add ⅓ cup of water. Simmer until water is absorbed.
****
Minh Egg Rolls*, By: Aurelia Dougan McCollom, August 28, 2014
Easy lunch. Do not preheat. Turn your Ninja to 425° and bake for 30 minutes on the Pyramid Mat. Perfect! The box directions say to preheat and bake 12-15 minutes. Basically the same amount of time, but your not heating up your kitchen! Nice and crispy and HOT!!
****
Mozzarella Stuffed Meatballs – (On Newsfeed), By: Sue Hagerty, October 10, 2015
Cut low moisture mozzarella cheese into ¾ inch cubes. Place in the refrigerator while preparing the meat. My suggestion: use string cheese and cut into pieces.
Ingredients:
**mozzarella cheese, cut into ¾ inch cubes –or- string cheese
**marina or seasoned tomato sauce – do not add to the mix
In a large mixing bowl combine:
1 lb ground beef
1 lb hot Italian sausage
½ tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs
¼ cup parmesan cheese
2 eggs
½ cup whole milk
½ cup chopped parsley
Directions:
Roll the meat mixture into golf ball sized balls. Squish a mozzarella cube into the center and seal the edges. Arrange the meatballs in the Ninja pot and cover in a marina or seasoned tomato sauce.
Turn to Slow Cook High for 2-2½ hours.
****
Multi-Texture-Multi-Flavor Quesadillas*, By: Allana Alla Sverbil, June 19, 2015
Ingredients:
2-14.5 oz diced tomatoes with green chilies - remove liquid and put liquid to side
3 jalapeño peppers - with seeds - cut into circles
1 large white onion a coarsely cut
2 avocados - coarsely cut into cubes
1- 15 oz can black beans - rinsed and remove liquid
29 oz sliced peaches - remove liquid
2 fresh limes - juice them
Ground black pepper
4 cheese blend
8 inch whole wheat tortillas
Olive oil
Medium chunky salsa
Prep:
1) Separate diced tomatoes with chilies and the liquid. Put liquid to side for serving once quesadillas are ready.
2) Remove liquid from sliced peaches. Cut peaches into smaller bite size piece.
3) Coarsely dice white onion
4) Coarsely cut jalapeño peppers into circles - keep seeds
5) Coarsely cube avocados
6) Combine tomatoes with chilies, avocados, and peaches and set to side.
6) Combine jalapeño peppers and onion and put to side - do not combine with other mixture
7) Remove liquid and rinse black beans. Put these to a side - do not combine with other mixtures.
Cook:
1) Set Ninja to Stove Top High and cover base of Ninja with a mixture of olive oil, juice from 2 limes, and ground black pepper (to taste)
2) Sauté with jalapeño peppers in a mixture of olive oil, lime juice, and ground black pepper for 15 minutes. The cook time will help take out some of the heat of the jalapeño peppers.
3) After 15 minutes pass, mix in black beans and sauté for 5 minutes then remove the newly combined mixture and combine with the tomato, avocado, and peach mixture (which was made in the prep). Mix this mixture together.
4) Add in a bit of olive oil for nonstick purposes (to be safe) then place the whole wheat tortilla into the ninja and fill it with the mixture then sprinkle 4 cheese blend on top of it and close it and press down to make it stick. Cook for 2 minutes per side.
Serving:
On top of the quesadilla, pour the juice from the tomato and chilies (which was put to the side in the prep) and then sprinkle medium chunky salsa on top of that.
Notes:
Overall, this recipe had heat, but it was the middle ground between my fiancé and I. I personally loved them despite the heat index. The balance of textures and sweet/savory was great!
I know some people do not like spice so here is the way to modify it: do not include jalapeño peppers and replace the tomatoes with chilies with regular diced tomatoes and do not use salsa when serving.
****
Nachos*, By: Michelle Painter Williams, April 28, 2016
This is my first attempt at Nachos in the Ninja.
Turn the Ninja to the 400°F Oven setting. Add diced onions and chips. After 10 minutes, stir the chips and top with shredded cheese. Heat until cheese melts. Top with sour cream, guacamole and salsa.
Serves two.
****
Nachos*, By: Carol F Neuman, February 1, 2016
Ingredients:
2 lbs of ground beef
1 lb of turkey meat
1 medium onion chopped
1 medium green pepper chopped
Taco Seasoning of choice, (amount as directed on package)
1 15.5 oz jar of mild salsa
4 oz of shredded cheddar cheese from 8 oz bag
1- 9 oz bag of thin 7 crisp Tostitos chips
Directions:
Turn your Ninja to Stove Top High while preparing your ingredients. Add the ground beef and ground turkey, chopped up onion, and green pepper, and brown all together. Mix and chop the ground meat so it combines as it browns. Season meat with your own taco spices. (These instructions you will use your regular oven). Then in a 9x13 pan or ceramic baking dish layer about ¾ of the bag of chips on the bottom of the dish. (Be sure to get the thin and crispy chips because it makes a huge difference in the taste and consistency of the nachos after baking). Then add 1 jar of mild salsa over the chips. Then layer the browned meat over the chips and salsa. (You do not have to use all the meat. This will depend on how large your family is, or the baking piece you have. I divided the meat up for another meal in my Ninja). Then top the meat with 4 oz of shredded cheddar cheese from the 8 oz bag. Bake at 350°F for 15 minutes. Serve with other fixings and reduced fat sour cream.
**Note-I did not bake the nachos in the Ninja because I was not sure what temperature to use to bake the whole thing together, or the time. You could remove the meat after browning, layer everything in the Ninja, and try baking it in the Ninja. I would suggest baking it for 5-8 minutes on oven setting 200-250°F. Experiment and see what happens.
****
Nachos*, By: Aurelia Dougan McCollom, October 17, 2015
Ingredients:
1 pound ground beef
1-15 oz can of re-fried beans
1- 4 oz can of diced green chilies
2 cups Mexi-Blend cheese
1 onion, finely chopped
8 oz salsa
Nacho chips
Red pepper flakes, chili powder, ancho chili powder – for extra heat, to taste
Black olives, finely chopped onions, chopped tomatoes, sour cream, shredded cheese, salsa etc. – garnish as desired
Directions:
Turn your Ninja to Stove Top High and brown ground beef. Drain excess grease.
Add beans, chilis, cheese onion and salsa. Stir until all ingredients are combined and cheese is melted. Place nacho chips on a micro safe plate. Using a spoon, top chips with dollops of meat. Add chopped onion and sprinkle with shredded cheese. Place in microwave just long enough to melt the cheese. Top with your favorite garnish. Oh, soooo good!
**Instead of sour cream, I used Highland brand Salsa Dip. If you have Highland in your grocery, it is a MUST try! You won’t be sorry!
****
Ninja Nachos*, By: Sky Holzhauer-Lugo, July 14, 2015
1 lb ground turkey or beef
1 package taco seasoning and water required on package.
1 can beans (we like kidney beans) and
1 can corn (I use the smaller ones. The Mexi-corn is good in this too)
cheese
chips (or on white rice)
sour cream
Directions:
Turn your Ninja to Stove Top High and brown the meat. Drain excess grease.
Add the taco seasoning and water. Add beans and corn Cook until heated and most water is gone.
Melt cheese on top and serve with chips (or on white rice) and sour cream.
Easy and yummy
*note: it can get a little too salty if you use heavily salted chips and full sodium taco seasoning. Worth keeping in mind if you are sensitive to salty foods.
****
Ocean Spray Cranberry Turkey Meatballs*, By: Patrick Priest, November 15, 2014
Ingredients:
2 lbs of Turkey Meatballs
1- 14 oz can of Cranberry Jellied
12 oz Jar Chili Sauce
Directions:
Slow Cook High for 4 hours.
****
Parmesan Ranch Mushrooms*, By: Stacy Towell, February 7, 2016
2 (8 oz.) cartons fresh mushrooms
½ cup melted butter
1 package Ranch dressing mix
Shredded parmesan cheese (as much as you like)
Directions:
In the Microwave or sauce pan, melt the butter. Stir in the dressing packet.
Add the mushrooms to the Ninja. Pour mixture over the mushrooms. Add the cheese. Turn the Ninja to Slow Cook Low for 4 hours.
(I have mine full so I’m cooking for 6 hours).
Added comment by: Sherry Meyer Johnson - We do one very similar. Instead of Parmesan cheese we put Worcestershire sauce in with the butter and dry ranch dressing. I have learned to use less butter because the mushrooms put off a lot of their own juices. We take these for parties as appetizers all the time and I never come home with any!
****
Party Meatballs
Ingredients:
1 (28-ounce) bag frozen meatballs meatballs
1 (18-ounce) jar grape jelly
1 (12-ounce) jar chili sauce (use about 6 ounces)
1 (18-ounce) bottle of BBQ sauce
1 large vidalia onion, chopped
Directions:
Chop or mince onion to desired-sized pieces.
Place chopped onion on the bottom of your Ninja pot.
Stir together grape jelly, BBQ sauce, and chili sauce in separate bowl until thoroughly blended.
Add sauce to the Ninja pot and combine with onions until blended.
Add meatballs to the Ninja and stir until meatballs are coated.
Cook the meatballs in sauce for 4-5 hours on Slow Cook Low or 2-2½ hours on Slow Cook High until meatballs are cooked through. Stir occasionally.
****
Party Pizza Meat Mixture*, By: Tammy Ullrich, December 28, 2015
Ingredients:
1 lb. ground beef
1 lb. hot Sausage
1 lb. Velveeta cheese, cubed
3 Tablespoons Worcestershire sauce
rye cocktail party bread or multi-grain bread
Directions:
Turn the Ninja to Stove Top High brown ground beef and sausage, drain excess grease. Add Worcestershire sauce and cheese cubes. Heat through until cheese is melted. Reduce heat to Stove Top Low/ Medium, stirring occasionally.
I use this on rye cocktail party bread when I can find it. Today I used some multi-grain bread from the bakery.
Spread mixture on sliced bread. Place on baking sheet in preheated oven at 350°F for 10-15 minutes, until heated through.
My Ninja is making supper now so I had to use regular oven. Use same temperature for the Ninja. Just place in the pot to toast and heat through.
This mixture freezes well. My mama has made these for years as appetizers for showers and parties. There are variations of this recipe under different names, such as party pizzas, hanky pankies, hanky lanky, rye bread party pizzas, etc.
****
Pepperoni Roll Up, By: Michelle Nastovski Reiber, July 11, 2014
Ingredients:
1 loaf of frozen bread dough
16 slices of thin pepperoni (I bought mine at the deli counter and had them slice it thinly)
1 ½ cups shredded Italian cheese mix (more or less to taste)
1 tsp. Italian seasoning
pinch of garlic powder
½ tablespoon parmesan cheese
1 tablespoon melted butter
PAM, or your favorite cooking spray
Directions:
Defrost bread dough per package directions (I did mine in the microwave under the "defrost/fish” setting). Roll dough out into a 12x12 square.
Lay pepperoni out slightly overlapping to cover the dough. Sprinkle with Italian seasoning.
Top with shredded cheese. Roll up and brush the top with melted butter. Place on your rack that you have lined with FOIL and sprayed liberally with PAM. Sprinkle with a pinch of Italian seasoning, garlic powder and parmesan cheese.
Preheat your Ninja for about 10 minutes, @375° degrees. Bake 17-20 minutes or until golden. Serve warm.
****
Perdue Popcorn Chicken*, By: Aurelia Dougan McCollom, June 6, 2014
Well... since Jennifer Hudson had some "Perdue Popcorn Chicken," I decided to try them in her Ninja. I used my Pyramid Mat that I brought out and placed the chicken. Oven temp on the package was 425°, 14-16 minutes cooking time. So, I used the same temp, and total cooking time for an internal temperature of 160° was 20 minutes. Remember, you don't need to preheat, so you are still saving time in cooking! They were very good, not really crispy, crunchy, but the chicken was cooked perfectly. (You can spray the mat with Pam, or the chicken pieces, and turn half way through to get a crispier crunch.) The coating was not mushy. I liked the taste and the texture. (The picture with the probe, was a separate baking to test for internal temperature and accuracy in cooking time. I placed the probe after 10 minutes of cooking time. Both the 5 pieces cooked without the probe and the 1 with the probe were the same amount of time and temperature.)
****
Philly Cheese Steak Dip, By: David Venable, QVC, October 1, 2014
Ingredients:
3 Tbs. olive oil
1 large yellow onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
2 lbs cheese steak meat, frozen and cut into 1" pieces
½ tsp salt
1 tsp ground black pepper
1 Tbsp Worcestershire sauce
1 lb cream cheese, softened and cut into 2" pieces
1 (15-oz) jar Cheez Whiz dip
1 lb Velveeta, cut into 1" pieces
3 baguettes, sliced into ¼” pieces
Directions:
Pour the oil into the Ninja 4-in-1 Multi-Cooker insert and preheat for 6 minutes on the Stove Top High setting. Add the onions and peppers and cook until tender, about 8 minutes. Add the frozen meat, salt, pepper, and Worcestershire sauce and cook, covered, stirring a couple of times, for 8–10 minutes, or until the meat is cooked through.
Add the cream cheese, Cheez Whiz, and Velveeta. Cook, stirring constantly, until thoroughly melted, combined, and warm. Place the knob on the warm setting and enjoy with the sliced baguette.
This recipe is prepared with the Ninja 4-in-1 6-Quart Multi-Cooker with Recipe Book & Travel Bag (K41333).
****
Pigs In A Blanket*, By: Cheryl Koehler, August 16, 2014
Lunch was pigs in blanket. I used leftover turkey sausage wrapped in four biscuits place on wax paper on rack. Cook on Oven setting of 350° for about 30 minutes or until brown.
**Added comment by: Aurelia Dougan McCollom – You can spray the rack with PAM, or brush the biscuits with oil or butter, then place on the rack without the wax paper. Also, try hot dogs!!
****
Pillsbury Crescent Rolls with Pepperoni & String Cheese*, By: Cheryl Koehler, December 4, 2014
Instructions:
Pepperoni
String cheese
Crescent rolls
Directions:
Turn your Ninja to Oven setting of 375°. Place ½ stick of cheese and pepperoni on crescent dough and roll up. Place rolled crescents in the pot. Turn to brown each side. Total time is about 20 minutes. Place them on the rack and turn to Buffet setting to hold.
****
Popcorn*, By: Robin Bostock, April 14, 2015
This is how I did my popcorn using the popcorn recipe
Ingredients:
3 tablespoons cooking oil
½ cup popcorn
Directions:
1. Turn Ninja to Stove Top High...
2. Add oil and what I did use paper towel to even out oil
3. A couple un-popped kernels and cover.
4. Once the kernels stop popping add the rest right away.
5. I also tilted Ninja couple of times while it was cooking just to be sure oil was spreading evenly.
6. When you hear popping slowing down that means it's about done.
7. Just salt/season/butter to taste.
****
Popcorn*, By: Jennifer Parker
Made me some Ninja popcorn today.
Ingredients:
3 tablespoons cooking oil
1/2 cup popcorn
Directions:
Turn your Ninja to Stove Top High. Add oil, a couple un-popped kernels, and cover. Once the kernels start popping add the rest right away. I tilted my Ninja a couple times while it was cooking just to be sure the oil was spreading evenly. When you hear the popping slow down; that means it's about done. Then, just salt/season/butter to taste.
Side note...if you have kids in the room while you are making this, it's fun to take the lid off a few times.
****
Popcorn*, By: Mike LaBruyere
Using Stove Top Medium/High, I coated the bottom of the pan with corn oil, let it heat up until a drop of test water would splatter then put about a half cup of pop corn into the pot. Once the popping started, I waited until I could "smell it" and the steam started coming out the vent. Then I shook the pan lightly until the popping slowed, you just have a feel for when to stop. I removed the pan from the Ninja to keep it from burning, add salt and bam... popcorn in the Ninja!
Mike LaBruyere - I kind of struggled with High or Medium, and switched back and forth a couple of times. I’m not sure what the right setting would be. I wish there was a Medium/High.
****
Pot Stickers, By: Carol DeLong, August 28, 2014
Brown both sides in a small amount of olive oil on Stove Top High until slightly browned.
****
Pot Stickers from QVC*, By: Myra Paris Wright, October 14, 2014
I made pot stickers from QVC in my new 4 in 1 Ninja. Turn your Ninja to Stove top High to brown. When brown, add water until it reaches the middle of the height of the pot sticker and turn to the steam setting for 10 minutes. They were perfect.
(I left them in the pot just like I did when I used the skillet. I'm sure that you could place them on the rack and steam also.
I followed instructions that come with the pot stickers; but used the Ninja).
Serve with soy sauce.
****
Quesos*, By: Allana Alla Robinson, September 1, 2016
Ingredients:
2 lbs Bacon
1 large onion - diced
2-3 large green bell peppers - cut into strips
Whole wheat tortillas
Olive oil
Cheese of choice
Recipe:
Cut bacon into bite size pieces. Turn the Ninja to Stove Top High and cook. Once cooked, remove the fat from the Ninja then add in the green bell pepper strips and diced onion - mix together and cook until vegetables reach desired tenderness.
Remove the mixture from the Ninja and clean out the Ninja pot.
Once cleaned, return the Ninja back to Stove Top High and add a splash of olive oil. Add in a whole wheat tortilla then stuff it with the bacon mixture and cheese on top - seal it. Once one side browns, flip to other side to brown it - repeat this for all quesos.
****
Roasted Garbanzo Beans, By: Becky Hamik, June 14, 2015
I Roasted Garbanzo beans today in the Ninja! It worked like a charm and the kitchen didn't get heated up!
Ingredients:
1 can Garbanzo beans, drained and towel dried
1 tsp olive oil
seasonings of choice – Cajun was used
Directions:
I dried the beans, put them in a quart zip lock, poured in the oil and seasoning and tossed them. I used the Ninja cake pan, placed the beans in a single layer, set pan on the rack. Oven setting at 350 for 1 hour! Stir once or twice during baking. No water. Perfect!
****
Roasted Pumpkin Seeds, By: Bonnie Smith, August 19, 2016
For the seeds, I first made sure to rinse the seeds very well. I filled the Ninja with some water. I actually used too much water. Put the seeds in and add some salt. Turn to Stove Top High and boil for 10 minutes. Drain. Wipe out the Ninja. I tried to dry them some on a tea towel. Return to the Ninja pot. Sprinkle in a small amount of olive oil and sprinkle with salt or even seasonings of your choice. Stir around to mix and spread out as thin as possible, place the cover, but angle it so it is not completely closed. Turn to the Oven setting of 300°F. Let them cook 10 minutes. Stir and spread again. Bake another 10 minutes. At the end of this time, I checked and felt they still needed another 5 minutes cooking time. Spread on wax paper to cool and then enjoy!
****
Sausage & Cheese Appetizer, By: Carol Fouser, December 29, 2019
Ingredients:
1 lb. breakfast sausage
1 lb. Velveeta, cubed
party rye
Pumpernickel
Directions:
In the Foodi pot or your Ninja Multicooker, select Sear/Sauté, or Stove Top High. Add the sausage and brown. Drain of any excess grease. Add the Velveeta cubes to the sausage and stir to melt.
Put mounds on Party Rye or Pumpernickel. If using the Foodi, select Broil and brown to your desired color. If using the Ninja Multicooker, transfer to the Foodi, or if using the Foodi Grill, select Air Crisp.
****
Sausage Dip*, By: Jen Johnson Nichols
Ingredients:
2 lbs of turkey sausage, (or regular)
2 - 8 oz. blocks of cream cheese
2 cans of diced tomatoes, (Rotel)
Directions:
Brown turkey sausage on Stove Top High. Turn to Slow Cook Low and add cream cheese and diced tomatoes (this is probably way better with Rotel, but I have a pepper allergy). Heat through until cream cheese is melted. Turn to Buffet setting to hold. Serve with tortilla chips or Frito’s scoops.
****
Sausage Stuffed Baby Portobello Mushrooms – Ninja Kitchen
Ingredients:
2 packages (16 ounces each) baby Portobello mushrooms
1 package (12 ounces) mild Italian sausages, casings removed
¼ cup chopped minced green onion
¼ cup minced yellow onion
1 stalk of celery, minced
2 cloves garlic, minced
½ cup Italian seasoned dry bread crumbs
¼ cup grated parmesan cheese
1/8 teaspoon ground black pepper
Directions:
Separate the stems from the mushroom caps. Reserve mushroom caps. Finely chop mushroom stems to make ½ cup.
Turn the Ninja to Stove Top High. Place sausage, green onion, onion, celery, chopped mushroom stems and garlic into pot. Cook uncovered 12-15 minutes or until sausage is cooked through and vegetables are translucent, stirring occasionally.
Turn off the pot. Stir in breadcrumbs, 2 tablespoons cheese and black pepper. Spoon filling into reserved mushroom caps. Wipe out the pot with a paper towel. Lightly spray the bottom of the pot with non-stick cooking spray. Place the mushrooms in the pot.
Set to the Oven setting of 425°F for 25 minutes. Cover and cook until mushrooms are tender. Sprinkle with remaining parmesan cheese.
****
Spicy BBQ Wings*, By: Joe Mulvany, October 22, 2015
Add the wings to a Zip-Loc bag. Pour the McCormick seasoning. Add chili powder, ground cumin, ground cayenne and Lowry’s seasoned salt to taste if desired. Shake to coat. Add 3-4 cups of water to the pot. Place your rack. Add the wings and turn to the Oven setting of 400° for 40 minutes. Remove the rack and the water. Return the rack back to the Ninja. Turn to the Oven setting of 375° for 25 minutes.
****
Spinach Artichoke Dip*, By: Bonnie Smith, May 21, 2016
Ingredients:
10 ounce frozen package chopped spinach-thawed and squeezed dry
14 ounce jar artichoke hearts chopped
16 ounce jar Ragu 4 cheese sauce
4 ounces room temperature cream cheese
½ cup mozzarella cheese-grated
1 cup Parmesan cheese
1 teaspoon minced garlic
Directions:
While preparing ingredients, turn the Ninja to the Oven setting of 350°F., to preheat. Pour the ingredients into the multipurpose pan. Place the lid. (I used paper towels to catch excess moisture from the lid). Cook for about 30 minutes or until heated through and bubbly. Serve with toasted bread slices and or crackers.
Note: I didn’t measure…I went by feel and taste. I believe the regular recipe calls for using the Ragu Alfredo sauce-so use whichever one you prefer.
****
Steak & Beef Nachos*, By: Geneva Campbell, May 30, 2018
Ingredients:
1 lb. of ground beef
1 taco seasoning pack
2/3 cup beef broth
John Soules frozen beef steak strips
1- 15 oz. jar of cheese dip
tortilla chips
your favorite toppings
Directions:
Turn your Ninja to Stove Top High. Brown the ground beef. Drain excess grease. Add the taco seasoning pack with beef broth. Add your desired amount of frozen beef steak strips. Bring to a boil. Add the cheese dip. Let it simmer for 3 minutes on high. Reduce to Stove Top Low. When hot, and meat is tender, serve hot over tortilla chips with your favorite toppings.
****
Sticky Spicy Barbecue Wings*, By: Johnetta Owens, February 28, 2015
Ingredients:
2 lbs (20 party wings) (seasoned with your favorite seasonings)
All seasonings are to taste:
Honey
Brown Sugar
Barbecue Sauce (Your choice)
Franks Red Hot sauce
Add wings to your Ninja and turn to Stove Top High. Cook about 20 minutes, until almost done.
While wings are cooking, heat together in the microwave or stove top the honey, sugar, hot sauce and bbq sauce, stir thoroughly. This was done to get the honey and sugar to melt to a sticky consistency. Taste for seasoning. Pour sauce over wings, stirring to coat wings completely.
Turn your Ninja to the Oven setting of 300° for 15-20 minutes. Place lid. Stir occasionally. Remove lid and place on Buffet setting until ready to eat.
**Serving with Fries and a side toss salad**
Reserve some of the sauce mixture for dipping!
****
Stuffed Dates Appetizer, By: Regina 'Farwell' Kane, June 18, 2014
36-40 pitted dates (approx. 8 oz.)
Gorgonzola cheese (for stuffing)
1 pound of sliced bacon cut in half
Cut one side of dates and open them for stuffing. Stuff dates with Gorgonzola cheese (or almond, Chorizo, basically anything you want). Then wrap dates in one-half slice of bacon and secure with a toothpick. Place on rack inside Ninja, set the Oven for 375° degrees for 40 minutes. They will be gone before you know it. Dates can also be rolled in brown sugar before wrapping in bacon for a sweeter finish. Enjoy!
****
Stuffed Mushrooms*, By: Andi Schuff, March 18, 2017
I bought these raw stuffed mushrooms from a local "old worlde market". I took the shredded cheese off the top, and added a pat of butter to each; replace the cheese. Place in an oven proof dish or multipurpose pan. Place the rack in the Ninja. Place the oven proof dish or pan. Turn the Ninja to the Oven setting at 350°F for 25 minutes.
*I did not preheat the Ninja.
****
Stuffed Mushrooms*, By: Charlett Maynard Allen, July 31, 2016
Some have a pieces of shrimp added to the top. I used the basket this time so the juices drained so they weren't wet. I love how you can bake in this and not have to heat the kitchen.
Ingredients:
Whole mushrooms – (Baby Bella mushrooms were used)
Stuffing mix
Shrimp – optional
mozzarella cheese
Parmesan cheese
I cheated and used stuffing mix, added some mozzarella and Parmesan to it. That's what I had in the fridge. The shrimp was a last minute idea; I love it so I'll use any excuse to eat it. Put the stuffing in a zip lock bag and break it up. Add the cheeses and mix in the bag. Add the shrimp to the top after filling.
Place on the wire rack and insert into the Ninja. Place the lid and turn the Ninja to the Oven setting of 375°F, to warm them through, about 25 minutes. I was very easy and really good.
Wet the stuffing a little, the mushrooms put out a lot of moisture to keep it moist while cooking.
*I did use 400°F, the other day but I stuffed them with Italian sausage. So the temperature can vary depending on ingredients.
****
Sugared Nuts, By: Susan Sasman Rose, November 22, 2014
I don't see a recipe for Sugared Nuts in the Ninja, so I'll post the ones I made today.
Servings: Serves: 12
Ingredients:
16 oz. bag pecans (4 cups of any nut)
½ cup (1 stick) butter
¼ cup brown sugar
¼ cup granulated sugar
½ teaspoon allspice
½ teaspoon ground cloves
½ tablespoon cinnamon
Directions:
1. Place everything except nuts into Ninja. Cook on Stove Top High until the butter melts and the sugar begins to dissolve. Add nuts and stir to coat well. Turn to Slow Cook Low for 2 hours, stirring every 15 to 20 minutes. Turn out onto wax paper covered cookie sheet and let cool. Break into pieces and store covered.
****
Sweet and Sour Meatballs*, By: Lindsay Bender, February 2, 2018
Ingredients:
About 2½ pounds frozen meatballs
2 cups packed brown sugar
½ cup water
½ cup white vinegar
2 Tablespoons flour
3 Tablespoons ketchup
3 Tablespoons soy sauce
1 (15 oz.) can pineapple chunks - optional
Directions:
1. Combine all ingredients in Ninja on Stove Top High.
2. Heat until bubbly and somewhat thickened.
3. Add meatballs. Add the pineapple chunks, if desired.
4. Cover. Turn the Ninja to Slow Cook Low. Heat for 2-3 hours, or until meatballs are heated through.
****
Sweet & Sour Meatballs, By: Gael O'Brien
Ingredients:
10 oz chili sauce (one jar)
16 oz grape jelly (one jar)
2 lb frozen meatballs (we used Rosina’s)
Optional
Siracha (for dipping)
Directions:
In the Ninja, add chili sauce and grape jelly. Whisk to combine ingredients and make sauce smooth.
Add in meatballs. Stir to coat all meatballs with the sauce. Cover and cook on Slow Cook Low for 4-6 hours. Serve with toothpicks.
Serves 6-8
Prep time 5 minutes
Cook time 4 hours
Total time 4 hours, 5 minutes
****
Tamale Dip, By: Margie Beasley Warmath White, December 31, 2014
Ingredients:
1 28 oz can whole tomatoes
1 15 oz can tomato sauce
1 large onion
2 Tbs. chili powder
1 t garlic powder
Salt and pepper to taste
2 cans tamales
1 can drained sliced black olives
Saute onion in a little olive oil
Directions:
Blend tomatoes, sauce and spices in blender. Simmer on Stove Top Low heat for 2 hours or use Slow Cook High for 3 hours.
Slice the tamales and stir into sauce. Add black olives. Serve warm with large Fritos.
****
Teriyaki Chicken Wings*, By: Penny Watts, April 23, 2015
Frozen wings about 2½ lbs
¼ cup Kikkoman Teriyaki Sauce
Directions:
Turn your Ninja to Stove Top High. Add chicken to pot. When it boils, reduce to Stove Top Medium/Low until liquid turn to a thick sauce. Stirring occasionally. Entire process takes about 30 to 40 minutes.
****
Teriyaki Chicken Wings, By: Sandy Jeffers, July 20, 2014
I made teriyaki chicken wings and they came out wonderful. I marinated the wings in Yoshida’s Gourmet sauce for a couple of hours. Take out the wings and lightly cooked them on both sides using the Stove Top High setting. Discard the soaking sauce. After they were lightly cooked I added more Yoshida’s Gourmet sauce and set to Oven setting of 250° for 30 minutes. Stir about half way through. They came out wonderful!
****
The Greatest Queso That Ever Lived
Ingredients:
1 block (32 Oz.) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Ro*Tel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)
1 Green Onion *Optional
Ninja Instructions:
Brown the meat on Stove Top High, then transfer to a bowl. Put your cubed Velveeta, cream cheese, soup and Ro Tel in your Ninja and set @ Slow Cook Low setting for 1 ½ hours, stirring occasionally. Add the meat back to the Ninja and Slow Cook Low for another 30 minutes. Turn to Buffet setting.
This is really good! I placed tortilla chips in a bowl added some mixture and then more chips and more mixture.
I had taco salad last night and used the left over seasoned taco meat for the ground beef. I also only used the “mild” Ro*Tel, but next time will use “hot.” It could be a little spicier for us.
This is a "share on your timeline recipe." I converted it to the Ninja. I'm not sure if I would call it the "greatest," but it is good.
****
Totino's Frozen Party Pizza*, By: Aurelia Dougan McCollom
I did not preheat. The pizza fits perfectly inside the pot. It is sitting on the bottom. I seasoned my pizza with McCormick's Italian Herb Seasoning, "GRINDER." Place pizza. Turn your Ninja to OVEN setting 350°. Place lid. It took 28 minutes.
If I had fixed it in the oven, it would have been 10 minutes to preheat to 450°, and bake for 14-17 minutes. So, basically the same amount of time, lower temp, and no heating of the kitchen. It had an awesome crispy crust!!! I'll continue fixing it in the Ninja!
****
Totino’s Frozen Pizza Rolls*, By: Aurelia Dougan McCollom
Turn Ninja to Oven setting 375°. Bake for 26-28 minutes. I did not preheat. I did use the “Pyramid Pan Cooking Mat”. I didn’t want them sitting directly on the crock. Perfect! You can turn them if you want, I didn’t.
****
Tyson Chicken Nuggets*, By: Aurelia Dougan McCollom, August 28, 2014
Turn your Ninja to 425°. Put 15 nuggets either on the rack or the Pyramid Mat. They were fully cooked at 35 minutes.
****
White Castle Frozen Burgers
Ingredients:
1 cup water
White Castle Burgers
Directions:
Add 1 cup of water in the bottom of pot, and put the sandwiches on the rack. Turn your Ninja to Stove Top High. When the water boils switch to Stove Top Low for 10 minutes. Very good
Added comment By: Margie Beasley Warmath White - Put burgers on the rack lined with foil and steam for 10 minutes.
****
YOU WILL FIND:
Amanda's Bean Dip, By: Amanda Book, October 4, 2014
Asian Sticky Wings*, By: Rnjj Watanabe - Cross Posted in Poultry
Bacon Wrapped Smokies*, By: Linda Romesburg, September 26, 2016
Bacon Wrapped Smokies - "Meat Candy" - "Christmas Crack", By: Kathleen Sanden
Barbeque Chicken Wings, August 25, 2014
BBQ Chicken & Avocado Quesadillas, By: Michelle Nastovski Reiber, July 11, 2014
BBQ’d Chicken Wings*, By: Jessica Kilpatrick, October 4, 2015
BBQ’d Wings*, By: Melanie Cunningham Citino, June 26, 2016
Bean Dip, By: Janis Rightmyer, October 4, 2014
Black-Eyed Pea Cheese Dip*, By: Jimmy Wright, December 31, 2018
Boiled Cajun Peanuts, January 26, 2015
Boiled Peanuts*, By: Manda Lee Brown, September 28, 2019
Boiled Peanuts*, By: Julie Stiles Simpson, December 20, 2015
Boneless Wing Bites, By: Joanne Whispell Robert, October 2, 2014
Bourbon Infused Meatballs*, By: Karen Michalak Jilinski, May 2, 2015
Buffalo Chicken Dip, By: Karen Dee Warren’s Hubby!
Buffalo Wings, By: Tina LeGrand, October 19, 2015
Buffalo Wings, By: Cathy Schultz, September 4, 2014
Buffalo Wings for One!*, By: Penny Watts, April 29, 2015
California Dip, By: Aurelia Dougan McCollom, July 23, 1993
Caprese Bruschetta*, By: Jennifer Parker, July 13, 2015
Cashew Caramel Corn*, By: Brian M Almashie, November 24, 2018
Chad, “That’s A Tasty Meatball”*, By: Chad Stewart Marsh, January 13, 2017
Cheesy Crisps*, By: Lori Buelow-Breiding, October 25, 2014
Chex Mix, By: Aurelia Dougan McCollom
Chili Dip*, By: Aurelia Dougan McCollom
Cinnamon Almonds*
Cinnamon Pecans*, By: Steve Sachs, September 26, 2015
Cocktail Mini’s, By: Robin O'Brien, December 20, 2014
Cocktail Smokies
Corn Dogs*, By: Jimmy Wright, May 25, 2014
Crab Artichoke Bacon Dip*, By: Jenny Behr, December 16, 2016
Cream Cheese Wontons*, By: Cherrie Koeppler Christel, July 11, 2015
Easy BBQ Meatballs*, By: Michelle Hussong Kizer, September 23, 2014
Fast, Easy, & Light Buffalo Chicken Dip*, By: Allana Alla Sverbil, July 12, 2015
Four Cheese & Onion Dip*, By: Connie Eastman Lewis, May 31, 2015
Fried Jalapeno Poppers*, By: Bonnie Smith, September 1, 2016
Gluten-free Caramelized Onion Dip*, By: Jessica Conol, - Cross Posted in Lighter Fare, WW
Gyoza (Japanese Pot Stickers)*, By: Brent Stapley
Honey-Glazed Shoyu Chicken Wings*, By: Rita Ramos
Honey Lemon Chicken Wings*, By: Kelly Crenshaw, July 2, 2016
Hot Wings, By: Cathy Schultz, August 21, 2014
Jack's Thin Crust Frozen Pizza*, By: Aurelia Dougan McCollom, July 23, 2015
Jalapeno Popper’s, By: Cathy Schultz, May 21, 2014
Jalapeño Popper Roll Ups*, By: Abby Jacobson, December 31, 2014
Kale Chips*, By: Fifi Engel, March 25, 2015
Korean Chicken Wings - Mary's Version*, By: Mary Director
Korean Chicken Wings*, Ninja Recipe Book
Marie Callender's Chicken Pot Pie*, By: Aurelia Dougan McCollom
Meatball Appetizers*, By: Christy Pruitt Byers, January 2, 2015
Meatballs with Spinach, Mushrooms & Sauce*, By: Cherrie Koeppler Christel, June 26, 2017
Meaty Pineapple Queso Dip*, By: Michael Mignogno, October 26, 2016
Memorial Day Queso Dip*, By: ALu Ska, May 30, 2016
Mexican Meat Dip*, By: Meredith Moloney, November 8, 2014
Minh Egg Rolls*, By: Aurelia Dougan McCollom, August 28, 2014
Mozzarella Stuffed Meatballs – (On Newsfeed), By: Sue Hagerty, October 10, 2015
Multi-Texture-Multi-Flavor Quesadillas*, By: Allana Alla Sverbil, June 19, 2015
Nachos*, By: Michelle Painter Williams, April 28, 2016
Nachos*, By: Carol F Neuman, February 1, 2016
Nachos*, By: Aurelia Dougan McCollom, October 17, 2015
Ninja Nachos*, By: Sky Holzhauer-Lugo, July 14, 2015
Ocean Spray Cranberry Turkey Meatballs*, By: Patrick Priest, November 15, 2014
Party Meatballs
Party Pizza Meat Mixture*, By: Tammy Ullrich, December 28, 2015
Pepperoni Roll Up, By: Michelle Nastovski Reiber, July 11, 2014
Perdue Popcorn Chicken*, By: Aurelia Dougan McCollom, June 6, 2014
Philly Cheese Steak Dip, By: David Venable, QVC, October 1, 2014
Pigs In A Blanket*, By: Cheryl Koehler, August 16, 2014
Pillsbury Crescent Rolls with Pepperoni & String Cheese*, By: Cheryl Koehler, December 4, 2014
Popcorn*, By: Robin Bostock, April 14, 2015
Popcorn*, By: Jennifer Parker
Popcorn*, By: Mike LaBruyere
Pot Stickers, By: Carol DeLong, August 28, 2014
Pot Stickers from QVC*, By: Myra Paris Wright, October 14, 2014
Quesos*, By: Allana Alla Robinson, September 1, 2016
Roasted Garbanzo Beans, By: Becky Hamik, June 14, 2015
Roasted Pumpkin Seeds, By: Bonnie Smith, August 19, 2016
Sausage & Cheese Appetizer, By: Carol Fouser, December 29, 2019
Sausage Dip*, By: Jen Johnson Nichols
Sausage Stuffed Baby Portobello Mushrooms – Ninja Kitchen
Spicy BBQ Wings*, By: Joe Mulvany, October 22, 2015
Spinach Artichoke Dip*, By: Bonnie Smith, May 21, 2016
Steak & Beef Nachos*, By: Geneva Campbell, May 30, 2018
Sticky Spicy Barbecue Wings*, By: Johnetta Owens, February 28, 2015
Stuffed Dates Appetizer, By: Regina 'Farwell' Kane, June 18, 2014
Stuffed Mushrooms*, By: Andi Schuff, March 18, 2017
Stuffed Mushrooms*, By: Charlett Maynard Allen, July 31, 2016
Sugared Nuts, By: Susan Sasman Rose, November 22, 2014
Sweet and Sour Meatballs*, By: Lindsay Bender, February 2, 2018
Sweet & Sour Meatballs, By: Gael O'Brien
Tamale Dip, By: Margie Beasley Warmath White, December 31, 2014
Teriyaki Chicken Wings*, By: Penny Watts, April 23, 2015
Teriyaki Chicken Wings, By: Sandy Jeffers, July 20, 2014
The Greatest Queso That Ever Lived
Totino's Frozen Party Pizza*, By: Aurelia Dougan McCollom
Totino’s Frozen Pizza Rolls*, By: Aurelia Dougan McCollom
Tyson Chicken Nuggets*, By: Aurelia Dougan McCollom, August 28, 2014
White Castle Frozen Burgers
Amanda's Bean Dip, By: Amanda Book, October 4, 2014
Ingredients:
1-2 lb hamburger
1 package taco seasoning and the water recommended
2 - 8 ounces packages cream cheese
1/3-1/2 of a jar of salsa
1 can of refried beans
Mexican cheese
Directions:
Turn your Ninja to Stove Top High and brown hamburger, drain. Add taco seasoning and water stirring until it gets nice and thick. Add cream cheese, (I do store brand on this I can't taste the difference anything else I'd say stick to the good stuff). Add salsa, and refried beans. Stir to mix. Add cheese on top. Turn to Slow Cook Low until cheese is melted and bubbly. (I usually leave it on this setting or you could do Buffet). Serve! It's so good!! Enjoy!
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Asian Sticky Wings*, By: Rnjj Watanabe - Cross Posted in Poultry
Ingredients:
1 tablespoon rice vinegar (substitute with red or cider vinegar)
1 tablespoon sake (can use vodka )
4 tablespoons Hoisin sauce (used Koon Chun brand Hoisin)
3 tablespoons honey
2 tablespoons fresh ginger, peeled and minced
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon soy sauce
1 stalk green onions, chopped
1- 4 tablespoons hot chili sauce
2 tablespoons sesame seeds
2 1/2 pounds chicken wings (I used the middle joints)
Directions:
In a large bowl, whisk together all the ingredients except for the chicken wings. Set aside half of the sauce mixture to use later.
Toss the chicken wings in with the marinade in the large bowl to coat. Spread the chicken wings in a single layer. Bake for 30 minutes or until the wings are cooked through on Oven setting of 375°F.
When the wings are done, toss with the reserved sauce mixture.
Used the steamy kitchen.com recipe and adjusted to make in the Ninja
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Bacon Wrapped Smokies*, By: Linda Romesburg, September 26, 2016
I used a half a package of little smokies. Wrapped each in bacon pieces. (Husband brought home a package of apple, smoked bacon ends). Place the wrapped smokies in the multi-purpose pan. Place the rack in the Ninja and the pan. Turn to the Oven setting of 350°F. Bake for 1 hour and 15 minutes, or until done. I poured 3 little bottles of the Cracker Barrel Maple Syrup over them. (These were brought home after eating breakfast there and not opened).
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Bacon Wrapped Smokies - "Meat Candy" - "Christmas Crack", By: Kathleen Sanden
Ok, made bacon wrapped smokies tonight for a family get together! They were gone in 15 minutes. I got the recipe from all recipe and someone on the site said their boyfriend called them "meat candy".
Ingredients:
One pound little smoky sausages
One pound maple bacon
3/4 cup brown sugar
Directions:
Cut bacon into thirds
Wrap each smoky with a third of a strip of bacon and fasten with tooth pick
Line the bottom of Ninja with the wrapped smokies. Sprinkle the brown sugar on top. Cook on Oven setting at 325° for 30 minutes, check to see if you need 10 minutes more, or until the bacon is crisped. Serve from the Ninja on Buffet setting.
**Added comment:**Betty Link Jordan - I made those last year - the recipe I had called it "Christmas Crack" because they are so addictive! LOL!!!! Everyone loved them.
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Barbeque Chicken Wings, August 25, 2014
Ingredients:
2 ½ lb. chicken wings
1 cup barbecue sauce
Cut wings at joints; discard tip sections.
Directions:
Place chicken in your Ninja pot. Turn to Stove Top High and brown. When browned add the sauce. Switch to Slow Cook Low for 3-5 hours. If, after 3 hours you find you would like a thicker sauce, switch back to Oven setting of 250°, with lid off, until thicker.
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BBQ Chicken & Avocado Quesadillas, By: Michelle Nastovski Reiber, July 11, 2014
Ingredients
2 whole flour tortillas
½ cup mozzarella cheese
4 Tbs. shredded chicken
2 Tbs. BBQ sauce
½ cup avocado chunks
Directions:
Turn your Ninja to Stove Top High. Lay 1 tortilla shell in the bottom and sprinkle half of the shell with 2 Tbs. cheese. Combine the chicken and sauce. Top with 2 Tbs. of chicken. Sprinkle with 1/4 cup avocado chunks on top. Sprinkle with another 2 Tbs. cheese. Fold the shell over and heat for about a minute or two. Flip the shell over carefully and heat the opposite side for another minute or two. Repeat with the remaining shell and ingredients. Makes 8 wedges.
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BBQ’d Chicken Wings*, By: Jessica Kilpatrick, October 4, 2015
Add the thawed chicken wings, and a bottle of BBQ sauce to the Ninja pot. Turn to Slow Cook Low for 6-8 hours. (I also do the same with buffalo sauce!)
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BBQ’d Wings*, By: Melanie Cunningham Citino, June 26, 2016
Ingredients:
wings
1¼ cups ketchup
1 cup dark brown sugar
¼ cup molasses
¼ cup pineapple juice or apple cider vinegar
¼ cup water
1 Tbs. Worcestershire sauce
2½ tsp. ground mustard
2 tsp. smoked paprika
1/2 tsp. garlic powder
¼ -½ tsp. cayenne pepper
1½ tsp. salt
1 tsp. pepper
Directions:
Turn the Ninja to Stove Top High. Brown the wings on both sides for about 5 minutes each. While they were browning I threw together a copy cat recipe for Sweet Baby Ray's BBQ sauce.
Combine ingredients in medium size sauce pot.
Bring to boil and reduce and simmer for five minutes or until sugar has dissolved.
When the wings are finished browning, coat them with the sauce. Return them to the Ninja. Turn to Slow Cook Low for 2½-3 hours. They were fall off the bone delicious, checking at 2 ½ hours. (They were smaller wings). Sauce was very good. (If you have a bottle of Sweet Baby Ray's, you can use it in replacement of the made sauce).
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Bean Dip, By: Janis Rightmyer, October 4, 2014
Ingredients:
1 pound ground beef
1-15 oz can of re-fried beans
1-4 oz can of diced green chilies
½ pound shredded jack cheese
½ pound shredded cheddar cheese
1 onion finely chopped
1 medium jar of salsa
Directions:
Turn your Ninja to Stove Top High and brown ground beef.
Add remaining ingredients and stir until all ingredients are combined and cheeses are melted. You can keep this on Buffet setting to keep warm.
Serve with corn chips or make nachos. .
This is the best bean dip I have ever had. You can almost make a meal of it.
****
Black-Eyed Pea Cheese Dip*, By: Jimmy Wright, December 31, 2018
Black-eyed pea cheese dip. From the local paper.
Ingredients:
½ pound ground sausage (I used almost a pound)
1 medium onion, finely chopped
4 cloves of garlic, finely chopped
1- 15 oz. can of black-eyed peas, drained
1- 10 oz. can Ro*Tel
1 tsp chipotle chili powder
1 lb. Velveeta, cut into 1-inch cubes
Chips for serving
Directions:
Turn the Ninja to Stove Top High. Add crumbled sausage and begin browning. Add the onion and garlic with the sausage. Drain any grease if necessary.
Stir in black eyed peas, Ro*Tel and chili powder.
Add cheese and stir as needed. Reduce the heat to Stove Top Low to melt the cheese. You can monitor on a higher heat, but be careful so you do not scorch the cheese.
Serve with chips.
8 to 10 servings
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Boiled Cajun Peanuts, January 26, 2015
Ingredients:
1 pound raw peanuts, in shells
1 (3 ounce) package dry crab boil (such as Zatarain's® Crab and Shrimp Boil)
1/2 cup chopped jalapeno peppers
1 tablespoon garlic powder
½ cup salt
2 tablespoons Cajun seasoning
½ cup red pepper flakes
Directions:
Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into your Ninja. Pour in water to cover the peanuts and stir to combine. Cover and cook on Slow Cook Low until peanuts are soft, about 24 hours. Stir occasionally, and add water as needed to keep peanuts covered. Drain; serve hot or cold.
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Boiled Peanuts*, By: Manda Lee Brown, September 28, 2019
This recipe will not be in normal recipe form, but according to the originator, with comments from members.
Aurelia
Green peanuts. Water. Salt (when think you’ve salted enough, add more). Some red pepper flakes. A little pickle juice (no idea but Papa always did it, so I do it too).
Usually we do stove top high until the water boils. Then turn it to slow cook. The peanuts soak up the water, so keep adding to it. Taste test for salt needs. Stir occasionally so the top ones get done. 6ish hours later, they are ready!
Comments by members:
Charlene Walsh - How do you store these and how long do they keep?
Chan Taylor - Charlene Walsh it according to how fast you eat them. Roughly about a week with refrigeration. You can freeze half the batch and reheat when you want more.
Manda Lee Brown - Charlene Walsh I agree with Chan. Refrigerate after they are cooked up to a week. If you freeze, probably a month or two. Ours never make it a week.
Chan Taylor - It’s hard in a lot of areas to find green peanuts. You can use raw peanuts and soak overnight to get consistency of soft green peanuts.
Manda Lee Brown - Chan Taylor good tip. We are in north Florida, so we have good access to green peanuts most of the time. I didn’t know about the soaking for fresh. Thanks!
Chan Taylor - Manda Lee Brown, you’re welcome. I used to live in South Carolina (low country) but now in Tennessee and friends mother taught me this method.
Crystal Utecht - I miss the Fo Dolla (four dollar) guy in Waycross Ga, but actually here in Idaho, Walmart carries a canned version that is not too bad. Regular and Spicy, If I can find the peanuts, I will try this!
Manda Lee Brown - Crystal Utecht I actually know who you are talking about. We are in Jacksonville and I go to Waycross for work several times a year.
****
Boiled Peanuts*, By: Julie Stiles Simpson, December 20, 2015
Ingredients:
12 cups water
2 lbs raw peanuts
½ cup salt
Directions:
Rinse peanuts until water runs clear. Put all ingredients in the Ninja and give it a good stir. Cover and cook on Slow Cook High for 12-14 hours or until done to your liking. Check them every few hours, give them a good stir and add water as needed.
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Boneless Wing Bites, By: Joanne Whispell Robert, October 2, 2014
I would do boneless wing bites, take boneless chicken and chop into bite sized pieces. Shake in a bag of seasoned flour. Turn the Ninja on Stove Top High, once it heats up, add a couple of tablespoons of oil and sauté the chicken until browned on all sides. Turn to Stove Top Medium and add your favorite wing sauce, cover and let cook through. Serve with celery. Carrots, and blue cheese!
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Bourbon Infused Meatballs*, By: Karen Michalak Jilinski, May 2, 2015
Ingredients:
32 oz bag frozen meatballs
2 cups barbecue sauce
1 cup bourbon
1 cup yellow mustard
1 cup honey
1 teaspoon garlic powder
1 teaspoon dried onion flakes
3 tablespoons lemon juice
¼ teaspoon Worcestershire sauce
Directions:
Combine all sauce ingredients in a bowl. Put frozen meatballs in the Ninja. Pour the sauce over them. Turn your Ninja to Slow Cook High for 2-3 hours. Turn to Buffet setting to hold. They turned out so good. Enjoy!!!
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Buffalo Chicken Dip, By: Karen Dee Warren’s Hubby!
Ingredients:
1 ½ -2 pounds chicken cut in cubes
4 cups shredded cheddar cheese, (Hubby likes 4 cups but less would be better IMO)
2- 8 oz packages light cream cheese,
1 12 oz small jar of blue cheese dressing
1-2 cups Franks hot sauce or any you like, (to taste)
crumbled blue cheese, optional
Directions:
Turn the Ninja to Stove Top High and cook the chicken. Add the cheddar cheese, cream cheese, blue cheese, and hot sauce. Melt, still using the Stove Top setting.
Once all is melted turn to Slow Cook Low for 1-2 hours or longer. Switch to Buffet setting to keep hot for serving.
Use as a dip for tortilla chips, celery, pita chips etc.
We make this a lot on Sunday's. It is a recipe we modify a lot. Sometimes we modify the recipe and add more hot sauce or different cheeses. It is always a hit at our house. Light cheeses work well too.
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Buffalo Wings, By: Tina LeGrand, October 19, 2015
I've grilled and fried wings before, but this is the first time that I have cooked them in the Ninja.
Ingredients:
4 lbs of wings, frozen
12 oz of Buffalo sauce
Directions:
Add the wings and the sauce to the Ninja. Turn your Ninja to the Oven setting of 375° for an hour. The result is beyond amazing.
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Buffalo Wings, By: Cathy Schultz, September 4, 2014
I don't think I will ever make my buffalo wings any other way than the way I did today in my Ninja, marinated in Wal-Mart's hot sauce for several hours, then preheated the Ninja for 10 minutes. Bake @ 400* for 20 minutes turning 1/2 way through. Turn down to 325° for another 15 minutes, during the first 20 minutes I cut the kernels off 3 ears of corn placing them into a mini loaf pan with butter to heat in the Ninja along with the wings. Easy 1 pot meal & clean up. Wings came out crisp as if I had deep fried them.
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Buffalo Wings for One!*, By: Penny Watts, April 29, 2015
Frozen wings on rack. Turn your Ninja to the Oven setting of 425°. Bake for 45 minutes. Turn them half way through. When done, place in a bowl and add 2 Tbs. Franks Red Hot and toss.
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California Dip, By: Aurelia Dougan McCollom, July 23, 1993
Ingredients:
1 ½ lbs ground beef
16 oz jar of Salsa
1 lb Velveeta, cubed
1 can Campbell’s Nacho Cheese Soup
1 medium onion, chopped
1 green pepper, chopped
1 can sliced or stems & pieces mushrooms
Jalapeno peppers (to taste)
Directions:
Brown ground beef in your Ninja on Stove Top High or you can use Oven setting of 350°. When almost browned add onions, and green peppers to soften. Turn to Slow Cook Low and add salsa, Velveeta, nacho cheese soup, mushrooms, & Jalapeno peppers. Slow cook for 1-2 hours, or until hot. You can turn to Buffet setting to hold.
Serve with Nacho chips.
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Caprese Bruschetta*, By: Jennifer Parker, July 13, 2015
Ingredients:
8 ounces of balsamic vinegar
8 ounces of fresh mozzarella
2 tablespoons of fresh chopped basil
2 cups cherry tomatoes (I used vine ripe tomatoes and chopped them)
1 French baguette loaf
Directions:
1. Pour the balsamic vinegar into a small saucepan and heat over low to medium heat until it comes to a slow boil. Allow to simmer for about 8-10 minutes. The vinegar will thicken while it cooks. Once the amount that is in the pan reduces by about half, turn the heat off. Pour the vinegar into a bowl and allow to cool. As the vinegar cools it will thicken more and become a glaze.
2. Chop the fresh mozzarella.
3. Cut the cherry tomatoes in half or thirds to desired size. (Again, I used vine ripe tomatoes, so I just sliced them and chopped to size).
4. Roll the basil to chop into fine strips. Combine the mozzarella, tomatoes, and basil together and gently stir to mix.
5. Slice the baguette into desired slice size. You can toast the baguette if desired, or serve un-toasted. I toasted mine. To toast, preheat your Ninja to 400°F. Wrap aluminum foil around the rack. Lay the slices down on the foil and cover with butter or olive oil. I use olive oil. Bake for 8-10 minutes (I do 10) until golden brown.
6. Serve with the bruschetta on top of the baguette and a balsamic glaze drizzle on top. (Occasionally I have to heat up the bowl of glaze at this point because it has set too much and gets really hard. 30 seconds in the microwave to loosen it up a little works great!)
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Cashew Caramel Corn*, By: Brian M Almashie, November 24, 2018
Went to the movies and had a bunch of leftover popcorn so brought it home to make caramel corn. I shook it to remove the salt prior to using it in this recipe.
Ingredients:
1 cup unsalted butter
2 cup brown sugar
½ cup light corn syrup
½ tsp salt
½ tsp baking soda
1 tsp vanilla extract
2 cup raw unsalted, unroasted whole cashews
4 quarts popped popcorn (about 2/3rd a Ninja pot). Recommend leftover popcorn home from the movies.
Directions:
Preheat Ninja on Stove Top High for about 7 minutes.
Melt the butter in the pot. Stir in brown sugar, syrup, and salt; bring mixture to a boil. Stir and once combined continue to boil without stirring for 3-4 minutes. When mixture starts to bubble (it will look like bubbling lava), turn the Ninja to the Oven setting of 250°F. Stir in the baking soda and vanilla, mix well and then immediately add the cooked popcorn and cashews. Stir continuously until both popcorn and nuts and evenly coated, about 3 minutes.
Put on the lid and bake for 15 minutes; stirring every 5 minutes or so. Empty warm popcorn mixture on a sheet of paper in a single layer. Once it has fully cooled break it apart and store in an airtight container.
Chocolate Option: Melt some milk chocolate in the Ninja and then pour it over the caramel corn when it is cooling. Let the chocolate harden before storing it.
I like to serve it while it’s still warm with some vanilla ice cream and chocolate sprinkles. Think of it a caramel corn sundae.
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Chad, “That’s A Tasty Meatball”*, By: Chad Stewart Marsh, January 13, 2017
Chad's That’s a tasty meatball!
Honey Garlic Ninja Meatballs
Ingredients:
¼ cup brown sugar
1/3 cup honey
½ cup ketchup
2 Tbs. soy sauce
3 cloves garlic, minced
1 (28 oz) bag fully cooked, frozen meatballs
Directions:
1. In a medium bowl, mix together brown sugar, honey, ketchup, soy sauce and garlic.
2. Place frozen meatballs in the Ninja. Pour the sauce over meatballs. Stir so all meatballs are coated evenly. Turn the Ninja to Slow Cook Low for 4 hours.
That's it! Serve and enjoy.
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Cheesy Crisps*, By: Lori Buelow-Breiding, October 25, 2014
Saw this on FB and had to try in my Ninja!
Preheat Ninja on Stove Top Medium while preparing the cheese. Cut any block of cheese (I used mild cheddar) into 1/8 - 1/4" thick pieces. Lower to Stove Top Low. Place cheese in, leaving some melting space. Let sit and cook for approximately 10 minutes until edges start to brown. Quickly transfer to paper towel-lined plate and dab with paper towel. Let cool a few minutes. They turn into yummy, cheesy crisps!!! Wouldn't want to eat too many, but they make a great, easy treat!!
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Chex Mix, By: Aurelia Dougan McCollom
Ingredients:
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
3 cups Cheerios cereal
3 cups pretzel sticks
1 can (10.3 oz) mixed nuts
1 cup melted butter
2 tablespoons Worcestershire sauce
1 ½ teaspoons seasoned salt
¾ teaspoon garlic powder
Instructions:
Mix all three Chex cereals, Cheerios cereal, pretzel sticks, and mixed nuts in your Ninja.
Whisk together butter, Worcestershire sauce, seasoned salt and garlic powder and pour over cereal mixture. Mix well. (I highly suggest using a Joseph-Joseph Large Ladle to stir this. It lifts and moves it so easy). (Photo in Helpful Hints).
Cook on Slow Cook Low for about 2 1/2 hours, stirring frequently, (about every 20 minutes). Add the lid, but I turned it a little to let more steam escape. Members have mentioned "Not" using the lid and it came out great. So it's your option. Turn the lid so it does not sit flush. Spread on a cookie sheet to cool.
*What I actually do is this:
Measure cereals, nuts and pretzels in to my very large “Tupperware Bowl” It is Huge and green! I then place the lid and rotate to mix.
Melt the butter. Add Worcestershire sauce, seasoned salt and garlic powder. Stir. Remove part of the cereal mixture and pour half of the butter mix. Place the lid and rotate. Add the rest of the cereal and butter mixture. Place lid and rotate to mix. Pour into the Ninja.
The Joseph-Joseph large ladle works great in turning when in the Ninja.
To change things up, I used Honey Nut Cheerios, for regular and Vanilla Chex in place of Corn Chex.
****
Chili Dip, By: Aurelia Dougan McCollom
Ingredients:
2 lbs. ground beef
1 onion, diced
3 Tbs. chili powder
1-24 oz bottle ketchup
Salt and pepper to taste
chopped raw onions
grated cheddar cheese
2 cans red kidney beans, mashed or blended with juice
Directions:
Brown meat and onion in the Ninja on Stove Top High. Drain any grease. Add chili powder, ketchup, and mashed or blended kidney beans. Turn to Slow Cook High for 1 hour. It will be plenty hot and will go to Auto Warm setting. Serve with chopped raw onions, and grated cheddar cheese. Use your favorite chips for dipping.
I purchased an OXO Teflon coated potato masher, from Amazon, and used it for the beans. It works great in the Ninja and will not scratch.
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Cinnamon Almonds*
Ingredients:
1 ½ cup sugar
1 ½ cup brown sugar
3 Tbs. cinnamon
1/8 tsp. salt
1 egg white
2 tsp. vanilla
3 cups almonds
¼ cup water
PAM
Directions:
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.
Thoroughly spray the Ninja pot with non-stick cooking spray and add the mixture of almonds and sugars.
Cook on Slow Cook Low, (with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 cup of water and stir well. This ensures a crunchy yummy coating. (*make sure after you've added the water that you continue to cook the nuts for another 45 minutes to an hour.)
You have to stir really well, especially as it gets later in the cooking process.
Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.
TIP: This works really well with peanuts too!!!!
Add a few drops of food coloring to different batches to really make them festive!!
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Cinnamon Pecans*, By: Steve Sachs, September 26, 2015
Ingredients:
4 cups pecan halves
1 cup sugar
1 cup brown sugar
3 egg whites
2½ teaspoons vanilla
3 tablespoons cinnamon
Directions:
In a bowl whip egg whites and vanilla until frothy.
Add pecans to the egg mixture and toss to coat.
Add sugar, brown sugar and cinnamon and toss.
Add pecans to your greased Ninja pot. Turn to Slow Cook Low for 3½ hours.
After they are done, add 3 tablespoons of water and stir. Place pecans on a lightly greased cookie sheet to cool for 1 hour. Store in an airtight container.
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Cocktail Mini’s, By: Robin O'Brien, December 20, 2014
Ingredients:
1 28 ounce package mini beef sausage
1 28 ounce package mini pork sausage
4 14 ounce packages of beef & cheese sausage
1 40 ounce bottle sweet baby rays honey BBQ sauce
1 40 ounce bottle sweet baby rays hickory & brown sugar BBQ sauce
Directions:
Combine all of the ingredients in your Ninja and Slow Cook High for 2½ hours. Turn to Buffet setting to hold.
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Cocktail Smokies
Ingredients:
2 (16 ounce) packages miniature smoked sausage links
1 (8 ounce) jar grape jelly
1 (12 ounce) bottle barbeque sauce
Directions:
Combine grape jelly and barbeque sauce in your Ninja on Slow Cook High for 2 hours. Turn to Buffet setting to hold.
**Added comment by: Susan Sasman Rose - My favorite thing to add to cocktail smokies is Heinz Chili Sauce and small jar of grape jelly. I prefer it to the BBQ and jelly recipes.
****
Corn Dogs*, By: Jimmy Wright, May 25, 2014
Turn your Ninja to 375° and preheat 15 minutes. Place the frozen corn dogs on the rack in for 28-30 minutes.
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Crab Artichoke Bacon Dip*, By: Jenny Behr, December 16, 2016
Ingredients:
8 oz. cream cheese, softened to room temperature
1 cup mayonnaise
1 cup shredded Monterey Jack - to mix in the dip
½ cup shredded Monterey Jack - to top it with before baking
½ cup finely grated Parmesan
1- 14 oz. can artichoke hearts, chopped finely
½ lb bacon, cooked and crumbled
kosher salt, to taste
Freshly ground black pepper, to taste
12 oz. lump crab meat
2 green onions, sliced
2 tsp. Worcestershire sauce
Hot sauce, a couple of dashes (optional)
**I didn't add it because I am allergic, but I think most people would enjoy garlic, maybe a clove or two, minced and added in.
1 baguette, for serving (or crackers, for dipping - your choice)
Directions:
1. While preparing the dip, turn the Ninja to the Oven setting of 425°F, to begin heating the pot.
2. In a large bowl, combine cream cheese, mayonnaise, 1 cup Monterey Jack, Parmesan, artichokes, bacon, garlic if using, crab meat, green onions, Worcestershire, and hot sauce if using. Season to taste with salt and pepper.
3. Transfer dip to the Ninja multipurpose pan and sprinkle remaining ½ cup of Monterey Jack cheese on top. Place the rack in the Ninja pot. Place the multipurpose pan on rack in Ninja and bake until warmed through and bubbly, about 25 minutes.
4. Serve warm with baguette slices, toasted or not, your choice. Or crackers.
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Cream Cheese Wontons*, By: Cherrie Koeppler Christel, July 11, 2015
Just wanted a snack... Made in my Ninja using the recipe on box. No heating up my house with the oven.
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Easy BBQ Meatballs*, By: Michelle Hussong Kizer, September 23, 2014
Ingredients:
1 - 14 oz package frozen meatballs
1- 12 oz jar of grape jelly
1- 8 oz Bottle of Sweet Baby Rays BBQ sauce
Directions:
Combine grape jelly and barbeque sauce to your Ninja pot. Stir to melt jelly. Add the meatballs. Turn to Slow Cook High and cook for 2-2½ hours.
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Fast, Easy, & Light Buffalo Chicken Dip*, By: Allana Alla Sverbil, July 12, 2015
Fast, Easy, & Light Buffalo Chicken Dip (courtesy of ALu Ska):
Ingredients:
16 fl oz Low Fat Ranch Dressing
12 fl oz Hanks Red Hot Sauce (or hot sauce of choice)
8 oz cream cheese
2-4 8 oz 98% fat free chunky chicken (canned) - remove liquid *** use 1-2 cans when using the Ninja multipurpose pan which comes with the Ninja; or a 2 quart oven safe dish when using 3-4
1-2 cups cheese of choice
Recipe:
1) Mix hot sauce, ranch dressing, cream cheese, and chicken together then place it in the multipurpose pan or larger oven proof dish. Once in pan, cover it with cheese of choice and place it in the Ninja.
2) Set your Ninja to the Oven mode of 325° and bake for 45-60 minutes, or until cheese forms a nice crust.
Let cool before serving
** It was spicy even for my spice-addict fiancé. You can use more ranch to offset the spice.
****
Four Cheese & Onion Dip*, By: Connie Eastman Lewis, May 31, 2015
This is a recipe that came with my 1.5 and 2 qt. Temptations bowls.
Ingredients:
1 cup shredded cheddar jack cheese
½ cup shredded Swiss cheese
¼ cup grated Parmesan cheese
2/3 cup whipped salad dressing like Miracle Whip (I only use Hellman's)
2/3 cup diced yellow onion
½ cup milk
¼ tsp. salt
Directions:
Preheat the Ninja for 5-10 minutes on the Oven setting of 375°F, while preparing dip. Mix together all of the ingredients. Spread into a 1 qt. baking dish. If you have the red silicone rack, place your dish, or use your rack. (The Pyramid Mat would also work – Aurelia Dougan McCollom). Bake for 50 minutes. When done, you can place under the broiler for 4-5 minutes to brown if you like. Serve with whole wheat Ritz crackers, crackers of your choice or vegetable sticks.
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Fried Jalapeno Poppers*, By: Bonnie Smith, September 1, 2016
(NEEDS TO BE TWEAKED!!)
Ingredients:
Jalapeno peppers
Brick of cream cheese, softened
Mozzarella cheese, shredded
Garlic powder
Buttermilk (I used soured milk-lemon juice and milk)
Flour
Bread crumbs or panko crumbs (I had only seasoned bread crumbs on hand)
Oil for deep frying
Rubber gloves
Directions:
Line a baking sheet with paper towels. Put water in the Ninja pot and begin to heat to boiling. Wear gloves to be safe! Slice the jalapenos either in half lengthwise or cut the tops off. I cut the tops off and using a small melon baller scooped out the seeds and ribs. Rinse. When the water boils, add the jalapenos and return to boil. Cook until they feet firm, but soft. Drain and plunge into an ice water bath. Remove and place on baking sheet to dry. Using a fork, whip the cream cheese, mozzarella cheese and garlic powder until well blended. Fill peppers. Since I left mine whole, I placed mixture into a bag and snipped the end. Then I filled. Set aside onto baking sheet again. Pour buttermilk into a bowl, flour into another bowl and bread crumbs yet into another bowl. Dip in buttermilk then in the flour coating completely. Set on the baking sheet again to dry. Then dip back into the buttermilk again and this time roll in bread crumbs. Place on the baking sheet again.
Preheat oil in the Ninja. (Do Not Fill! Only use enough to cover.) Turn to the Oven setting of 425°F. Once hot, fry the peppers in the hot oil till golden brown. Serve immediately with dipping sauce. Ranch dressing makes a nice dipping sauce.
*Some problems I had were cheese oozed out on some of the poppers, husband didn’t care for the bread crumbs-maybe because seasoned and maybe next time no mozzarella cheese, just flour, doubled dipped. Maybe even try baking them on the rack. Open to all suggestions.
*Added Comment by: Aurora Mandy - You should freeze the cheese for a little while. The outside will brown before the cheese oozes out.
**If you choose to make this recipe and make changes, please let me know so I can add your comments. Aurelia Dougan McCollom
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Gluten-free Caramelized Onion Dip*, By: Jessica Conol, - Cross Posted in Lighter Fare, WW
Ingredients:
3 cups chopped onions
2 tablespoons butter
6 ounces (12 tablespoons) low fat cream cheese
1 cup part skim mozzarella cheese
1/3 cup soft goat cheese
4 tablespoons low fat mayonnaise
½ cup Chobani plain Greek yogurt (nonfat or 2%)
Salt and pepper
Pinch of garlic salt
Directions:
Turn your Ninja to Stove Top Medium and melt your butter. Add in your onions and heat until fragrant. Reduce the heat to Stove Top Low and cook for about 15 minutes, or until onions are caramelized. Remove onions from pot and place in a bowl. Set the Slow Cook Low and add in salt, pepper, garlic salt, mozzarella cheese, goat cheese, Chobani, mayo and low-fat cream cheese. Heat for about 2 hours, or until mixture is bubbly and gooey. Stir in caramelized onions and heat another 10-15 minutes. Serve warm with crackers!
Serves about 16. Recipe adapted from Savour-Fare.
Prep time: About 15 minutes
Cook time: About 4 hours
Nutritional information per 2 tablespoons:
Calories: 95.6
Fat: 6 grams
Carbohydrates: 4.8
Fiber: 1 gram
Protein: 6.8
Weight Watchers Points: 3
****
Gyoza (Japanese Pot Stickers)*, By: Brent Stapley
I LOVE Gyoza! I tried them in the Ninja. Sometimes I make and freeze my own, but this time I bought frozen (favorite brand, Shirakiku). Add a tablespoon of oil to pot. Turn to Stove Top High. Add frozen dumplings and let sizzle for a few minutes. Add a half cup water and cover. Cook until water is evaporated and the bottoms are browned and crispy. Cook time about 10 minutes.
Dipping sauce: one part soy sauce, one part rice vinegar, and a drop or two (to taste) of rayu (hot chili oil).
****
Honey-Glazed Shoyu Chicken Wings*, By: Rita Ramos
Ingredients:
6 Tbs. soy sauce
1 Tbs. honey
1 Tbs. sesame oil
1 Tbs. red pepper flakes
½ tsp garlic powder
½ tsp onion powder
Directions:
Combine ingredients in a small bowl. Reserve some for brushing on chicken mid way through the cooking cycle.
Place chicken in a Ziploc bag and pour marinade over chicken. Marinate for one hour.
Set Ninja to Oven and the temperature to 350°. Put the wire rack into the Ninja and pour in 1 cup of water. Place the chicken in a single layer on the rack and steam cook for 45 minutes. Check to make sure the wings done.
After 20 minutes or so, brush wings with the reserved marinade.
I removed the rack and placed the chicken directly in the pot to brown it a little more.
****
Honey Lemon Chicken Wings*, By: Kelly Crenshaw, July 2, 2016
Ingredients:
2 dozen wings
2 chopped green onions – for garnish
sauce ingredients:
½ cup of lemon juice
½ cup honey
½ stick of butter - melted
Chili pepper flakes – to taste
Directions:
Mix it all together until it has the taste you desire. Add more lemon or honey if needed. Set aside.
Season the wings with your choice of seasonings. Turn the Ninja to Stove Top High and brown, turning occasionally for about 20-30 minutes and cook half way. Next, add the sauce and stir. Turn the Ninja to the Oven setting of 350° and bake for about another 20-30 minutes or until done. Sprinkle chopped green onions in for a garnish.
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Hot Wings, By: Cathy Schultz, August 21, 2014
Marinate your wings in your favorite hot sauce. Turn your Ninja to Oven setting of 400° and bake for 30 minutes, turning after 15 minutes. There is no breading, just the hot sauce. (I use Texas Pete or Louisiana Hot Sauce)
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Jack's Thin Crust Frozen Pizza*, By: Aurelia Dougan McCollom, July 23, 2015
You need to cut it in half, but that wasn't a problem. I had Bob do it, since he doesn't trust me with knives any longer.
Place the pizza directly in the pot. Oven 350° and plug the vent. Set the time for 20 minutes. That's it.
****
Jalapeno Poppers, By: Cathy Schultz, May 21, 2014
Crescent rolls
2 minced jalapenos
1 8 oz cream cheese
garlic powder
bacon bits
Mix the ingredients together & unroll 1/2 tube of crescents keeping 2 of the crescents together, pinching together the seams. Spread mixture over & rolled up jellyroll style. Slice like you do the tortilla roll ups. I did the same with 2 more of the crescents & baked at Oven setting of 350*
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Jalapeño Popper Roll Ups*, By: Abby Jacobson, December 31, 2014
Ingredients:
Crescent rolls rolled out flat (2 tubes)
2 blocks cream cheese
1 cup cheddar cheese
Diced jalapeños to taste (I used canned and then threw one on top for more spice)
Directions:
Spray your multipurpose pan and put on the baking rack @ 375° until golden. (they may be a little doughy in the middle but should finish cooking and firm up a bit after removal.) SO GOOD. I didn't use all of the topping though it made A LOT. Have a New Years pot luck tonight and this is what I had in the fridge. Would be even better with bacon!
****
Kale Chips*, By: Fifi Engel, March 25, 2015
Mist the kale with extra virgin olive oil with a Misto or spray. Season with “The Insatiable Spice Company Roasted Garlic and Sea Salt Spice Blend”, or your favorite blend.
Preheat the Ninja Oven at 350° for about 5 to 10 minutes.
Turn down temperature to 325° and bake on the rack for about 10 minutes, more or less. (Keep an eye out though starting around 5 minutes).
Once you see them browning they're pretty much good to go. They were done and crispy.
Delicious! …just a bit salty but that is why I only did a few to begin with because I was experimenting. I used “The Insatiable Spice Company Roasted Garlic and Sea Salt Spice Blend”, and will definitely be making again!
Make sure not to add to much oil. If you have a Misto that will help!
****
Korean Chicken Wings - Mary's Version*, By: Mary Director
Korean Chicken Wings in the Ninja ... smell wonderful!!! (original recipe is also in the files section). I changed the recipe and my version is below.
The blend of soy sauce, brown sugar, garlic, and ginger doesn’t only coat these wings; slow cooking intensifies the flavor and helps permeate the meat, making them delicious through and through.
Ingredients:
2 pounds chicken wings, tips removed (optional)
½ cup soy sauce + ½ cup water
½ cup packed brown sugar
3- 5 cloves garlic, minced
4 tablespoons peeled, chopped fresh ginger
3- 5 green onions, thinly sliced
Directions:
Set Ninja to Stove Top High. Add chicken to pot. Cook uncovered 5 minutes or until chicken is lightly browned on both sides.
Stir soy sauce, brown sugar, garlic, ginger, and green onions in bowl. Pour soy sauce mixture over chicken and toss to coat. Set to Slow Cook Low for 3-5 hours. Cover and cook until chicken is cooked through.
I doubled the sauce ingredients. I didn't feel that ½ cup of liquid was enough for 4 hours of slow cooking.
**Added Comment** NOTE: I didn't double the soy ... I used 1/2 cup soy and ½ cup water. I knew that 1 cup of soy would be salt overload for us.
****
Korean Chicken Wings, Ninja Recipe Book
Ingredients:
2 pounds chicken wings, tips removed
½ cup soy sauce
¼ cup packed brown sugar
3 cloves garlic, minced
2 tablespoons fresh ginger, peeled and chopped
3 green onions, thinly sliced
Directions:
Turn your Ninja to Stove Top High. Add chicken to pot. Cook uncovered 5 minutes or until lightly browned on both sides.
Stir soy sauce, brown sugar, garlic and green onions in bowl. Pour soy sauce mixture over chicken and toss to coat. Set to Slow Cook Low for 3 to 5 hours. Cover and cook until chicken is cooked through.
Serving Suggestion Tip: Double recipe for a great party dish and turn to the Buffet setting to keep warm.
Added Comments By: Gay Munro
New member here & new to the Ninja 3 in 1. - I used it for the first time last night & made the Korean chicken Wings. They turned out delish but I made a change in the cooking instructions. I found after 3 hours there was a lot of liquid so I turned off the Slow Cook setting & put on the Oven setting at 250° until the liquid had bubbled away & turned into a nice thick sauce. The recipe is a keeper here for sure!
Jane Chwatt Silverman Kalin Gay Munro! That's the ticket! Your revision is EXACTLY what was missing from my wings. Great call. And thanks!
Gay Munro You are very welcome Jane. I just found them to "watery"(for lack of a better word). They cooked to perfection this way & had a nice sauce that I poured over the wings on the serving platter.
Jane Chwatt Silverman Kalin Yep. You definitely nailed it, Gay. I was going to pass on doing them again in the future, but you changed my mind. : )
Gay Munro I should also mention that I left the lid off when on the Oven setting so it wouldn't build up more steam.
serves: 4
****
Marie Callender's Chicken Pot Pie*, By: Aurelia Dougan McCollom
I took some aluminum foil and wrapped it around small enough to plug the hole in the lid. (You don’t need to plug the vent, I’m a REBEL!) I used the Oven setting 425°. Set the timer for 1 hour. It was hot, and had a flaky crust. *** Since adding this, I’ve purchased the Pyramid Mat. You can place the pot pie on the mat without using the rack and set it on the bottom of the pot. Works just as good…If you fix 2.. add 15 minutes!! Because the "pot" is so close, it needs the extra time for the heat to circulate. Same as in a large oven.. if you over fill it, you need to add a little extra time.
****
Meatball Appetizers*, By: Christy Pruitt Byers, January 2, 2015
2-12 oz jars of chili sauce, or barbeque sauce
1-32 oz jar of grape jelly
1 bag of frozen meatballs, 65-80 meatballs per bag
Directions:
Combine in Ninja. Cook on Slow Cook Low for3 hours. Turn to Buffet to keep warm. Stir them a few times during cooking..
****
Meatballs with Spinach, Mushrooms & Sauce*, By: Cherrie Koeppler Christel, June 26, 2017
Ingredients:
10 oz. chopped spinach
16 oz. meatballs
24 oz. jar sauce
2 Tbs. minced garlic
8 oz. sliced mushrooms
½ cup diced onion
1 Tbs. olive oil
Angel pasta - optional
parmesan cheese for topping
Directions:
Turn the Ninja to Stove Top High. Heat the olive oil. Add the meatballs to brown and the onions and mushrooms to sauté. When done, add the sauce and spinach. Turn to Slow Cook Low for 3 hours. Stirring a couple of times.
This is a Low Carb recipe. It can be used as an appetizer or with your favorite pasta.
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Meaty Pineapple Queso Dip*, By: Michael Mignogno, October 26, 2016
This is my favorite dip for Tostitos. It is a variation of the Velveeta/ground beef/salsa dip.
Ingredients:
1 lb lean ground beef
2 lb Velveeta Queso Blanco cheese
1- 16 oz jar of Newman's Own Pineapple Salsa
Directions:
Turn the Ninja to Stove Top Medium/High. Brown the ground beef, crumbling to a medium crumble. Drain the fat. Slice the brick of Velveeta into thin squares and put them in the Ninja on the beef. Change the setting to Slow Cook High. Cover it to help melt the cheese, but keep an eye on it. As soon as the cheese melts where you can stir it, pour the salsa on top and mix it all together. You can cover and keep heating until the dip is hot. Reduce to Slow Cook Low while it is being eaten, or turn to the Buffet setting. If on the Buffet setting the dip begins to stiffen, increase to Slow Cook Low. As the dip gets cooler, it thickens. Enjoy!
****
Memorial Day Queso Dip*, By: ALu Ska, May 30, 2016
Ingredients:
1 block (32 oz.) Velveeta Cheese
1 package (8 oz.) cream cheese
3 cans (10 oz. each) Rotel
1 can (10.75 oz.) cream of mushroom soup
1 pound ground beef or sausage (or a combination of both)
1 packet dry ranch mix
Directions:
Brown ground beef or sausage (or both) in the Ninja using Stove Top Medium/High. Drain excess grease if necessary. Add ranch dip packet. Remove from the Ninja and set aside. Cut up the Velveeta and cream cheese into cubes and place into the Ninja. Turn to Slow Cook High. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the Ninja on Slow Cook Low when the Velveeta and cream cheese have melted. After about 10 minutes, add the browned meat and continue to let cook, stirring as needed. Turn to Buffet/Warm to hold. Serve when ready to eat. Admin approved! Well, Allana Alla Robinson isn't poisoned yet. 😂
P.S. Add it on top of your burger or hotdog. Or dip with chips. Yummy.
****
Mexican Meat Dip*, By: Meredith Moloney, November 8, 2014
Use Stove Top setting and when done just turn to keep warm great way to serve this will take a photo when I reheat it tonight it is unreal, it does not look very nice but the first bite your hooked.
Ingredients:
1 large onion chopped
2 Tablespoons chopped green chilies
250g (1 lb) minced meat beef
1 tablespoon of taco mix
½ cup sour cream
30gm (2 Tbs.) butter
1 cup grated cheddar cheese
Tomatoes for garnish
Directions:
In your Ninja brown ground beef on Stove Top High. Remove. Wipe Ninja pot. Turn your Ninja to Stove Top Medium. Melt butter and cook onions until tender, add chilies, add sour cream stir until till warm and thinned down slightly, add cheddar cheese stir until smooth. Add the meat back to the Ninja. Add taco mix and 1/3 cup of water. Simmer until mixture has thickened. Turn to Buffet setting to hold. Serve with corn chips.
Taco Seasoning Homemade – Dross Posted in DIY Seasonings
Serves: 4-6
Ingredients:
1 tablespoon chili powder
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
½ teaspoon dried oregano
½ teaspoon paprika
1½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Directions:
1. Mix together all ingredients. Store in an airtight container until ready to use.
2. When you are ready to use, use your Homemade Taco Seasoning, use about 2 tablespoons per 1 pound of meat. Feel free to add more or use less, I just found that to be the sweet spot
3. Brown your beef and drain off fat. Sprinkle seasoning evenly over meat and add ⅓ cup of water. Simmer until water is absorbed.
****
Minh Egg Rolls*, By: Aurelia Dougan McCollom, August 28, 2014
Easy lunch. Do not preheat. Turn your Ninja to 425° and bake for 30 minutes on the Pyramid Mat. Perfect! The box directions say to preheat and bake 12-15 minutes. Basically the same amount of time, but your not heating up your kitchen! Nice and crispy and HOT!!
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Mozzarella Stuffed Meatballs – (On Newsfeed), By: Sue Hagerty, October 10, 2015
Cut low moisture mozzarella cheese into ¾ inch cubes. Place in the refrigerator while preparing the meat. My suggestion: use string cheese and cut into pieces.
Ingredients:
**mozzarella cheese, cut into ¾ inch cubes –or- string cheese
**marina or seasoned tomato sauce – do not add to the mix
In a large mixing bowl combine:
1 lb ground beef
1 lb hot Italian sausage
½ tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs
¼ cup parmesan cheese
2 eggs
½ cup whole milk
½ cup chopped parsley
Directions:
Roll the meat mixture into golf ball sized balls. Squish a mozzarella cube into the center and seal the edges. Arrange the meatballs in the Ninja pot and cover in a marina or seasoned tomato sauce.
Turn to Slow Cook High for 2-2½ hours.
****
Multi-Texture-Multi-Flavor Quesadillas*, By: Allana Alla Sverbil, June 19, 2015
Ingredients:
2-14.5 oz diced tomatoes with green chilies - remove liquid and put liquid to side
3 jalapeño peppers - with seeds - cut into circles
1 large white onion a coarsely cut
2 avocados - coarsely cut into cubes
1- 15 oz can black beans - rinsed and remove liquid
29 oz sliced peaches - remove liquid
2 fresh limes - juice them
Ground black pepper
4 cheese blend
8 inch whole wheat tortillas
Olive oil
Medium chunky salsa
Prep:
1) Separate diced tomatoes with chilies and the liquid. Put liquid to side for serving once quesadillas are ready.
2) Remove liquid from sliced peaches. Cut peaches into smaller bite size piece.
3) Coarsely dice white onion
4) Coarsely cut jalapeño peppers into circles - keep seeds
5) Coarsely cube avocados
6) Combine tomatoes with chilies, avocados, and peaches and set to side.
6) Combine jalapeño peppers and onion and put to side - do not combine with other mixture
7) Remove liquid and rinse black beans. Put these to a side - do not combine with other mixtures.
Cook:
1) Set Ninja to Stove Top High and cover base of Ninja with a mixture of olive oil, juice from 2 limes, and ground black pepper (to taste)
2) Sauté with jalapeño peppers in a mixture of olive oil, lime juice, and ground black pepper for 15 minutes. The cook time will help take out some of the heat of the jalapeño peppers.
3) After 15 minutes pass, mix in black beans and sauté for 5 minutes then remove the newly combined mixture and combine with the tomato, avocado, and peach mixture (which was made in the prep). Mix this mixture together.
4) Add in a bit of olive oil for nonstick purposes (to be safe) then place the whole wheat tortilla into the ninja and fill it with the mixture then sprinkle 4 cheese blend on top of it and close it and press down to make it stick. Cook for 2 minutes per side.
Serving:
On top of the quesadilla, pour the juice from the tomato and chilies (which was put to the side in the prep) and then sprinkle medium chunky salsa on top of that.
Notes:
Overall, this recipe had heat, but it was the middle ground between my fiancé and I. I personally loved them despite the heat index. The balance of textures and sweet/savory was great!
I know some people do not like spice so here is the way to modify it: do not include jalapeño peppers and replace the tomatoes with chilies with regular diced tomatoes and do not use salsa when serving.
****
Nachos*, By: Michelle Painter Williams, April 28, 2016
This is my first attempt at Nachos in the Ninja.
Turn the Ninja to the 400°F Oven setting. Add diced onions and chips. After 10 minutes, stir the chips and top with shredded cheese. Heat until cheese melts. Top with sour cream, guacamole and salsa.
Serves two.
****
Nachos*, By: Carol F Neuman, February 1, 2016
Ingredients:
2 lbs of ground beef
1 lb of turkey meat
1 medium onion chopped
1 medium green pepper chopped
Taco Seasoning of choice, (amount as directed on package)
1 15.5 oz jar of mild salsa
4 oz of shredded cheddar cheese from 8 oz bag
1- 9 oz bag of thin 7 crisp Tostitos chips
Directions:
Turn your Ninja to Stove Top High while preparing your ingredients. Add the ground beef and ground turkey, chopped up onion, and green pepper, and brown all together. Mix and chop the ground meat so it combines as it browns. Season meat with your own taco spices. (These instructions you will use your regular oven). Then in a 9x13 pan or ceramic baking dish layer about ¾ of the bag of chips on the bottom of the dish. (Be sure to get the thin and crispy chips because it makes a huge difference in the taste and consistency of the nachos after baking). Then add 1 jar of mild salsa over the chips. Then layer the browned meat over the chips and salsa. (You do not have to use all the meat. This will depend on how large your family is, or the baking piece you have. I divided the meat up for another meal in my Ninja). Then top the meat with 4 oz of shredded cheddar cheese from the 8 oz bag. Bake at 350°F for 15 minutes. Serve with other fixings and reduced fat sour cream.
**Note-I did not bake the nachos in the Ninja because I was not sure what temperature to use to bake the whole thing together, or the time. You could remove the meat after browning, layer everything in the Ninja, and try baking it in the Ninja. I would suggest baking it for 5-8 minutes on oven setting 200-250°F. Experiment and see what happens.
****
Nachos*, By: Aurelia Dougan McCollom, October 17, 2015
Ingredients:
1 pound ground beef
1-15 oz can of re-fried beans
1- 4 oz can of diced green chilies
2 cups Mexi-Blend cheese
1 onion, finely chopped
8 oz salsa
Nacho chips
Red pepper flakes, chili powder, ancho chili powder – for extra heat, to taste
Black olives, finely chopped onions, chopped tomatoes, sour cream, shredded cheese, salsa etc. – garnish as desired
Directions:
Turn your Ninja to Stove Top High and brown ground beef. Drain excess grease.
Add beans, chilis, cheese onion and salsa. Stir until all ingredients are combined and cheese is melted. Place nacho chips on a micro safe plate. Using a spoon, top chips with dollops of meat. Add chopped onion and sprinkle with shredded cheese. Place in microwave just long enough to melt the cheese. Top with your favorite garnish. Oh, soooo good!
**Instead of sour cream, I used Highland brand Salsa Dip. If you have Highland in your grocery, it is a MUST try! You won’t be sorry!
****
Ninja Nachos*, By: Sky Holzhauer-Lugo, July 14, 2015
1 lb ground turkey or beef
1 package taco seasoning and water required on package.
1 can beans (we like kidney beans) and
1 can corn (I use the smaller ones. The Mexi-corn is good in this too)
cheese
chips (or on white rice)
sour cream
Directions:
Turn your Ninja to Stove Top High and brown the meat. Drain excess grease.
Add the taco seasoning and water. Add beans and corn Cook until heated and most water is gone.
Melt cheese on top and serve with chips (or on white rice) and sour cream.
Easy and yummy
*note: it can get a little too salty if you use heavily salted chips and full sodium taco seasoning. Worth keeping in mind if you are sensitive to salty foods.
****
Ocean Spray Cranberry Turkey Meatballs*, By: Patrick Priest, November 15, 2014
Ingredients:
2 lbs of Turkey Meatballs
1- 14 oz can of Cranberry Jellied
12 oz Jar Chili Sauce
Directions:
Slow Cook High for 4 hours.
****
Parmesan Ranch Mushrooms*, By: Stacy Towell, February 7, 2016
2 (8 oz.) cartons fresh mushrooms
½ cup melted butter
1 package Ranch dressing mix
Shredded parmesan cheese (as much as you like)
Directions:
In the Microwave or sauce pan, melt the butter. Stir in the dressing packet.
Add the mushrooms to the Ninja. Pour mixture over the mushrooms. Add the cheese. Turn the Ninja to Slow Cook Low for 4 hours.
(I have mine full so I’m cooking for 6 hours).
Added comment by: Sherry Meyer Johnson - We do one very similar. Instead of Parmesan cheese we put Worcestershire sauce in with the butter and dry ranch dressing. I have learned to use less butter because the mushrooms put off a lot of their own juices. We take these for parties as appetizers all the time and I never come home with any!
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Party Meatballs
Ingredients:
1 (28-ounce) bag frozen meatballs meatballs
1 (18-ounce) jar grape jelly
1 (12-ounce) jar chili sauce (use about 6 ounces)
1 (18-ounce) bottle of BBQ sauce
1 large vidalia onion, chopped
Directions:
Chop or mince onion to desired-sized pieces.
Place chopped onion on the bottom of your Ninja pot.
Stir together grape jelly, BBQ sauce, and chili sauce in separate bowl until thoroughly blended.
Add sauce to the Ninja pot and combine with onions until blended.
Add meatballs to the Ninja and stir until meatballs are coated.
Cook the meatballs in sauce for 4-5 hours on Slow Cook Low or 2-2½ hours on Slow Cook High until meatballs are cooked through. Stir occasionally.
****
Party Pizza Meat Mixture*, By: Tammy Ullrich, December 28, 2015
Ingredients:
1 lb. ground beef
1 lb. hot Sausage
1 lb. Velveeta cheese, cubed
3 Tablespoons Worcestershire sauce
rye cocktail party bread or multi-grain bread
Directions:
Turn the Ninja to Stove Top High brown ground beef and sausage, drain excess grease. Add Worcestershire sauce and cheese cubes. Heat through until cheese is melted. Reduce heat to Stove Top Low/ Medium, stirring occasionally.
I use this on rye cocktail party bread when I can find it. Today I used some multi-grain bread from the bakery.
Spread mixture on sliced bread. Place on baking sheet in preheated oven at 350°F for 10-15 minutes, until heated through.
My Ninja is making supper now so I had to use regular oven. Use same temperature for the Ninja. Just place in the pot to toast and heat through.
This mixture freezes well. My mama has made these for years as appetizers for showers and parties. There are variations of this recipe under different names, such as party pizzas, hanky pankies, hanky lanky, rye bread party pizzas, etc.
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Pepperoni Roll Up, By: Michelle Nastovski Reiber, July 11, 2014
Ingredients:
1 loaf of frozen bread dough
16 slices of thin pepperoni (I bought mine at the deli counter and had them slice it thinly)
1 ½ cups shredded Italian cheese mix (more or less to taste)
1 tsp. Italian seasoning
pinch of garlic powder
½ tablespoon parmesan cheese
1 tablespoon melted butter
PAM, or your favorite cooking spray
Directions:
Defrost bread dough per package directions (I did mine in the microwave under the "defrost/fish” setting). Roll dough out into a 12x12 square.
Lay pepperoni out slightly overlapping to cover the dough. Sprinkle with Italian seasoning.
Top with shredded cheese. Roll up and brush the top with melted butter. Place on your rack that you have lined with FOIL and sprayed liberally with PAM. Sprinkle with a pinch of Italian seasoning, garlic powder and parmesan cheese.
Preheat your Ninja for about 10 minutes, @375° degrees. Bake 17-20 minutes or until golden. Serve warm.
****
Perdue Popcorn Chicken*, By: Aurelia Dougan McCollom, June 6, 2014
Well... since Jennifer Hudson had some "Perdue Popcorn Chicken," I decided to try them in her Ninja. I used my Pyramid Mat that I brought out and placed the chicken. Oven temp on the package was 425°, 14-16 minutes cooking time. So, I used the same temp, and total cooking time for an internal temperature of 160° was 20 minutes. Remember, you don't need to preheat, so you are still saving time in cooking! They were very good, not really crispy, crunchy, but the chicken was cooked perfectly. (You can spray the mat with Pam, or the chicken pieces, and turn half way through to get a crispier crunch.) The coating was not mushy. I liked the taste and the texture. (The picture with the probe, was a separate baking to test for internal temperature and accuracy in cooking time. I placed the probe after 10 minutes of cooking time. Both the 5 pieces cooked without the probe and the 1 with the probe were the same amount of time and temperature.)
****
Philly Cheese Steak Dip, By: David Venable, QVC, October 1, 2014
Ingredients:
3 Tbs. olive oil
1 large yellow onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
2 lbs cheese steak meat, frozen and cut into 1" pieces
½ tsp salt
1 tsp ground black pepper
1 Tbsp Worcestershire sauce
1 lb cream cheese, softened and cut into 2" pieces
1 (15-oz) jar Cheez Whiz dip
1 lb Velveeta, cut into 1" pieces
3 baguettes, sliced into ¼” pieces
Directions:
Pour the oil into the Ninja 4-in-1 Multi-Cooker insert and preheat for 6 minutes on the Stove Top High setting. Add the onions and peppers and cook until tender, about 8 minutes. Add the frozen meat, salt, pepper, and Worcestershire sauce and cook, covered, stirring a couple of times, for 8–10 minutes, or until the meat is cooked through.
Add the cream cheese, Cheez Whiz, and Velveeta. Cook, stirring constantly, until thoroughly melted, combined, and warm. Place the knob on the warm setting and enjoy with the sliced baguette.
This recipe is prepared with the Ninja 4-in-1 6-Quart Multi-Cooker with Recipe Book & Travel Bag (K41333).
****
Pigs In A Blanket*, By: Cheryl Koehler, August 16, 2014
Lunch was pigs in blanket. I used leftover turkey sausage wrapped in four biscuits place on wax paper on rack. Cook on Oven setting of 350° for about 30 minutes or until brown.
**Added comment by: Aurelia Dougan McCollom – You can spray the rack with PAM, or brush the biscuits with oil or butter, then place on the rack without the wax paper. Also, try hot dogs!!
****
Pillsbury Crescent Rolls with Pepperoni & String Cheese*, By: Cheryl Koehler, December 4, 2014
Instructions:
Pepperoni
String cheese
Crescent rolls
Directions:
Turn your Ninja to Oven setting of 375°. Place ½ stick of cheese and pepperoni on crescent dough and roll up. Place rolled crescents in the pot. Turn to brown each side. Total time is about 20 minutes. Place them on the rack and turn to Buffet setting to hold.
****
Popcorn*, By: Robin Bostock, April 14, 2015
This is how I did my popcorn using the popcorn recipe
Ingredients:
3 tablespoons cooking oil
½ cup popcorn
Directions:
1. Turn Ninja to Stove Top High...
2. Add oil and what I did use paper towel to even out oil
3. A couple un-popped kernels and cover.
4. Once the kernels stop popping add the rest right away.
5. I also tilted Ninja couple of times while it was cooking just to be sure oil was spreading evenly.
6. When you hear popping slowing down that means it's about done.
7. Just salt/season/butter to taste.
****
Popcorn*, By: Jennifer Parker
Made me some Ninja popcorn today.
Ingredients:
3 tablespoons cooking oil
1/2 cup popcorn
Directions:
Turn your Ninja to Stove Top High. Add oil, a couple un-popped kernels, and cover. Once the kernels start popping add the rest right away. I tilted my Ninja a couple times while it was cooking just to be sure the oil was spreading evenly. When you hear the popping slow down; that means it's about done. Then, just salt/season/butter to taste.
Side note...if you have kids in the room while you are making this, it's fun to take the lid off a few times.
****
Popcorn*, By: Mike LaBruyere
Using Stove Top Medium/High, I coated the bottom of the pan with corn oil, let it heat up until a drop of test water would splatter then put about a half cup of pop corn into the pot. Once the popping started, I waited until I could "smell it" and the steam started coming out the vent. Then I shook the pan lightly until the popping slowed, you just have a feel for when to stop. I removed the pan from the Ninja to keep it from burning, add salt and bam... popcorn in the Ninja!
Mike LaBruyere - I kind of struggled with High or Medium, and switched back and forth a couple of times. I’m not sure what the right setting would be. I wish there was a Medium/High.
****
Pot Stickers, By: Carol DeLong, August 28, 2014
Brown both sides in a small amount of olive oil on Stove Top High until slightly browned.
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Pot Stickers from QVC*, By: Myra Paris Wright, October 14, 2014
I made pot stickers from QVC in my new 4 in 1 Ninja. Turn your Ninja to Stove top High to brown. When brown, add water until it reaches the middle of the height of the pot sticker and turn to the steam setting for 10 minutes. They were perfect.
(I left them in the pot just like I did when I used the skillet. I'm sure that you could place them on the rack and steam also.
I followed instructions that come with the pot stickers; but used the Ninja).
Serve with soy sauce.
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Quesos*, By: Allana Alla Robinson, September 1, 2016
Ingredients:
2 lbs Bacon
1 large onion - diced
2-3 large green bell peppers - cut into strips
Whole wheat tortillas
Olive oil
Cheese of choice
Recipe:
Cut bacon into bite size pieces. Turn the Ninja to Stove Top High and cook. Once cooked, remove the fat from the Ninja then add in the green bell pepper strips and diced onion - mix together and cook until vegetables reach desired tenderness.
Remove the mixture from the Ninja and clean out the Ninja pot.
Once cleaned, return the Ninja back to Stove Top High and add a splash of olive oil. Add in a whole wheat tortilla then stuff it with the bacon mixture and cheese on top - seal it. Once one side browns, flip to other side to brown it - repeat this for all quesos.
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Roasted Garbanzo Beans, By: Becky Hamik, June 14, 2015
I Roasted Garbanzo beans today in the Ninja! It worked like a charm and the kitchen didn't get heated up!
Ingredients:
1 can Garbanzo beans, drained and towel dried
1 tsp olive oil
seasonings of choice – Cajun was used
Directions:
I dried the beans, put them in a quart zip lock, poured in the oil and seasoning and tossed them. I used the Ninja cake pan, placed the beans in a single layer, set pan on the rack. Oven setting at 350 for 1 hour! Stir once or twice during baking. No water. Perfect!
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Roasted Pumpkin Seeds, By: Bonnie Smith, August 19, 2016
For the seeds, I first made sure to rinse the seeds very well. I filled the Ninja with some water. I actually used too much water. Put the seeds in and add some salt. Turn to Stove Top High and boil for 10 minutes. Drain. Wipe out the Ninja. I tried to dry them some on a tea towel. Return to the Ninja pot. Sprinkle in a small amount of olive oil and sprinkle with salt or even seasonings of your choice. Stir around to mix and spread out as thin as possible, place the cover, but angle it so it is not completely closed. Turn to the Oven setting of 300°F. Let them cook 10 minutes. Stir and spread again. Bake another 10 minutes. At the end of this time, I checked and felt they still needed another 5 minutes cooking time. Spread on wax paper to cool and then enjoy!
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Sausage & Cheese Appetizer, By: Carol Fouser, December 29, 2019
Ingredients:
1 lb. breakfast sausage
1 lb. Velveeta, cubed
party rye
Pumpernickel
Directions:
In the Foodi pot or your Ninja Multicooker, select Sear/Sauté, or Stove Top High. Add the sausage and brown. Drain of any excess grease. Add the Velveeta cubes to the sausage and stir to melt.
Put mounds on Party Rye or Pumpernickel. If using the Foodi, select Broil and brown to your desired color. If using the Ninja Multicooker, transfer to the Foodi, or if using the Foodi Grill, select Air Crisp.
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Sausage Dip*, By: Jen Johnson Nichols
Ingredients:
2 lbs of turkey sausage, (or regular)
2 - 8 oz. blocks of cream cheese
2 cans of diced tomatoes, (Rotel)
Directions:
Brown turkey sausage on Stove Top High. Turn to Slow Cook Low and add cream cheese and diced tomatoes (this is probably way better with Rotel, but I have a pepper allergy). Heat through until cream cheese is melted. Turn to Buffet setting to hold. Serve with tortilla chips or Frito’s scoops.
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Sausage Stuffed Baby Portobello Mushrooms – Ninja Kitchen
Ingredients:
2 packages (16 ounces each) baby Portobello mushrooms
1 package (12 ounces) mild Italian sausages, casings removed
¼ cup chopped minced green onion
¼ cup minced yellow onion
1 stalk of celery, minced
2 cloves garlic, minced
½ cup Italian seasoned dry bread crumbs
¼ cup grated parmesan cheese
1/8 teaspoon ground black pepper
Directions:
Separate the stems from the mushroom caps. Reserve mushroom caps. Finely chop mushroom stems to make ½ cup.
Turn the Ninja to Stove Top High. Place sausage, green onion, onion, celery, chopped mushroom stems and garlic into pot. Cook uncovered 12-15 minutes or until sausage is cooked through and vegetables are translucent, stirring occasionally.
Turn off the pot. Stir in breadcrumbs, 2 tablespoons cheese and black pepper. Spoon filling into reserved mushroom caps. Wipe out the pot with a paper towel. Lightly spray the bottom of the pot with non-stick cooking spray. Place the mushrooms in the pot.
Set to the Oven setting of 425°F for 25 minutes. Cover and cook until mushrooms are tender. Sprinkle with remaining parmesan cheese.
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Spicy BBQ Wings*, By: Joe Mulvany, October 22, 2015
Add the wings to a Zip-Loc bag. Pour the McCormick seasoning. Add chili powder, ground cumin, ground cayenne and Lowry’s seasoned salt to taste if desired. Shake to coat. Add 3-4 cups of water to the pot. Place your rack. Add the wings and turn to the Oven setting of 400° for 40 minutes. Remove the rack and the water. Return the rack back to the Ninja. Turn to the Oven setting of 375° for 25 minutes.
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Spinach Artichoke Dip*, By: Bonnie Smith, May 21, 2016
Ingredients:
10 ounce frozen package chopped spinach-thawed and squeezed dry
14 ounce jar artichoke hearts chopped
16 ounce jar Ragu 4 cheese sauce
4 ounces room temperature cream cheese
½ cup mozzarella cheese-grated
1 cup Parmesan cheese
1 teaspoon minced garlic
Directions:
While preparing ingredients, turn the Ninja to the Oven setting of 350°F., to preheat. Pour the ingredients into the multipurpose pan. Place the lid. (I used paper towels to catch excess moisture from the lid). Cook for about 30 minutes or until heated through and bubbly. Serve with toasted bread slices and or crackers.
Note: I didn’t measure…I went by feel and taste. I believe the regular recipe calls for using the Ragu Alfredo sauce-so use whichever one you prefer.
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Steak & Beef Nachos*, By: Geneva Campbell, May 30, 2018
Ingredients:
1 lb. of ground beef
1 taco seasoning pack
2/3 cup beef broth
John Soules frozen beef steak strips
1- 15 oz. jar of cheese dip
tortilla chips
your favorite toppings
Directions:
Turn your Ninja to Stove Top High. Brown the ground beef. Drain excess grease. Add the taco seasoning pack with beef broth. Add your desired amount of frozen beef steak strips. Bring to a boil. Add the cheese dip. Let it simmer for 3 minutes on high. Reduce to Stove Top Low. When hot, and meat is tender, serve hot over tortilla chips with your favorite toppings.
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Sticky Spicy Barbecue Wings*, By: Johnetta Owens, February 28, 2015
Ingredients:
2 lbs (20 party wings) (seasoned with your favorite seasonings)
All seasonings are to taste:
Honey
Brown Sugar
Barbecue Sauce (Your choice)
Franks Red Hot sauce
Add wings to your Ninja and turn to Stove Top High. Cook about 20 minutes, until almost done.
While wings are cooking, heat together in the microwave or stove top the honey, sugar, hot sauce and bbq sauce, stir thoroughly. This was done to get the honey and sugar to melt to a sticky consistency. Taste for seasoning. Pour sauce over wings, stirring to coat wings completely.
Turn your Ninja to the Oven setting of 300° for 15-20 minutes. Place lid. Stir occasionally. Remove lid and place on Buffet setting until ready to eat.
**Serving with Fries and a side toss salad**
Reserve some of the sauce mixture for dipping!
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Stuffed Dates Appetizer, By: Regina 'Farwell' Kane, June 18, 2014
36-40 pitted dates (approx. 8 oz.)
Gorgonzola cheese (for stuffing)
1 pound of sliced bacon cut in half
Cut one side of dates and open them for stuffing. Stuff dates with Gorgonzola cheese (or almond, Chorizo, basically anything you want). Then wrap dates in one-half slice of bacon and secure with a toothpick. Place on rack inside Ninja, set the Oven for 375° degrees for 40 minutes. They will be gone before you know it. Dates can also be rolled in brown sugar before wrapping in bacon for a sweeter finish. Enjoy!
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Stuffed Mushrooms*, By: Andi Schuff, March 18, 2017
I bought these raw stuffed mushrooms from a local "old worlde market". I took the shredded cheese off the top, and added a pat of butter to each; replace the cheese. Place in an oven proof dish or multipurpose pan. Place the rack in the Ninja. Place the oven proof dish or pan. Turn the Ninja to the Oven setting at 350°F for 25 minutes.
*I did not preheat the Ninja.
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Stuffed Mushrooms*, By: Charlett Maynard Allen, July 31, 2016
Some have a pieces of shrimp added to the top. I used the basket this time so the juices drained so they weren't wet. I love how you can bake in this and not have to heat the kitchen.
Ingredients:
Whole mushrooms – (Baby Bella mushrooms were used)
Stuffing mix
Shrimp – optional
mozzarella cheese
Parmesan cheese
I cheated and used stuffing mix, added some mozzarella and Parmesan to it. That's what I had in the fridge. The shrimp was a last minute idea; I love it so I'll use any excuse to eat it. Put the stuffing in a zip lock bag and break it up. Add the cheeses and mix in the bag. Add the shrimp to the top after filling.
Place on the wire rack and insert into the Ninja. Place the lid and turn the Ninja to the Oven setting of 375°F, to warm them through, about 25 minutes. I was very easy and really good.
Wet the stuffing a little, the mushrooms put out a lot of moisture to keep it moist while cooking.
*I did use 400°F, the other day but I stuffed them with Italian sausage. So the temperature can vary depending on ingredients.
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Sugared Nuts, By: Susan Sasman Rose, November 22, 2014
I don't see a recipe for Sugared Nuts in the Ninja, so I'll post the ones I made today.
Servings: Serves: 12
Ingredients:
16 oz. bag pecans (4 cups of any nut)
½ cup (1 stick) butter
¼ cup brown sugar
¼ cup granulated sugar
½ teaspoon allspice
½ teaspoon ground cloves
½ tablespoon cinnamon
Directions:
1. Place everything except nuts into Ninja. Cook on Stove Top High until the butter melts and the sugar begins to dissolve. Add nuts and stir to coat well. Turn to Slow Cook Low for 2 hours, stirring every 15 to 20 minutes. Turn out onto wax paper covered cookie sheet and let cool. Break into pieces and store covered.
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Sweet and Sour Meatballs*, By: Lindsay Bender, February 2, 2018
Ingredients:
About 2½ pounds frozen meatballs
2 cups packed brown sugar
½ cup water
½ cup white vinegar
2 Tablespoons flour
3 Tablespoons ketchup
3 Tablespoons soy sauce
1 (15 oz.) can pineapple chunks - optional
Directions:
1. Combine all ingredients in Ninja on Stove Top High.
2. Heat until bubbly and somewhat thickened.
3. Add meatballs. Add the pineapple chunks, if desired.
4. Cover. Turn the Ninja to Slow Cook Low. Heat for 2-3 hours, or until meatballs are heated through.
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Sweet & Sour Meatballs, By: Gael O'Brien
Ingredients:
10 oz chili sauce (one jar)
16 oz grape jelly (one jar)
2 lb frozen meatballs (we used Rosina’s)
Optional
Siracha (for dipping)
Directions:
In the Ninja, add chili sauce and grape jelly. Whisk to combine ingredients and make sauce smooth.
Add in meatballs. Stir to coat all meatballs with the sauce. Cover and cook on Slow Cook Low for 4-6 hours. Serve with toothpicks.
Serves 6-8
Prep time 5 minutes
Cook time 4 hours
Total time 4 hours, 5 minutes
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Tamale Dip, By: Margie Beasley Warmath White, December 31, 2014
Ingredients:
1 28 oz can whole tomatoes
1 15 oz can tomato sauce
1 large onion
2 Tbs. chili powder
1 t garlic powder
Salt and pepper to taste
2 cans tamales
1 can drained sliced black olives
Saute onion in a little olive oil
Directions:
Blend tomatoes, sauce and spices in blender. Simmer on Stove Top Low heat for 2 hours or use Slow Cook High for 3 hours.
Slice the tamales and stir into sauce. Add black olives. Serve warm with large Fritos.
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Teriyaki Chicken Wings*, By: Penny Watts, April 23, 2015
Frozen wings about 2½ lbs
¼ cup Kikkoman Teriyaki Sauce
Directions:
Turn your Ninja to Stove Top High. Add chicken to pot. When it boils, reduce to Stove Top Medium/Low until liquid turn to a thick sauce. Stirring occasionally. Entire process takes about 30 to 40 minutes.
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Teriyaki Chicken Wings, By: Sandy Jeffers, July 20, 2014
I made teriyaki chicken wings and they came out wonderful. I marinated the wings in Yoshida’s Gourmet sauce for a couple of hours. Take out the wings and lightly cooked them on both sides using the Stove Top High setting. Discard the soaking sauce. After they were lightly cooked I added more Yoshida’s Gourmet sauce and set to Oven setting of 250° for 30 minutes. Stir about half way through. They came out wonderful!
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The Greatest Queso That Ever Lived
Ingredients:
1 block (32 Oz.) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Ro*Tel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)
1 Green Onion *Optional
Ninja Instructions:
Brown the meat on Stove Top High, then transfer to a bowl. Put your cubed Velveeta, cream cheese, soup and Ro Tel in your Ninja and set @ Slow Cook Low setting for 1 ½ hours, stirring occasionally. Add the meat back to the Ninja and Slow Cook Low for another 30 minutes. Turn to Buffet setting.
This is really good! I placed tortilla chips in a bowl added some mixture and then more chips and more mixture.
I had taco salad last night and used the left over seasoned taco meat for the ground beef. I also only used the “mild” Ro*Tel, but next time will use “hot.” It could be a little spicier for us.
This is a "share on your timeline recipe." I converted it to the Ninja. I'm not sure if I would call it the "greatest," but it is good.
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Totino's Frozen Party Pizza*, By: Aurelia Dougan McCollom
I did not preheat. The pizza fits perfectly inside the pot. It is sitting on the bottom. I seasoned my pizza with McCormick's Italian Herb Seasoning, "GRINDER." Place pizza. Turn your Ninja to OVEN setting 350°. Place lid. It took 28 minutes.
If I had fixed it in the oven, it would have been 10 minutes to preheat to 450°, and bake for 14-17 minutes. So, basically the same amount of time, lower temp, and no heating of the kitchen. It had an awesome crispy crust!!! I'll continue fixing it in the Ninja!
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Totino’s Frozen Pizza Rolls*, By: Aurelia Dougan McCollom
Turn Ninja to Oven setting 375°. Bake for 26-28 minutes. I did not preheat. I did use the “Pyramid Pan Cooking Mat”. I didn’t want them sitting directly on the crock. Perfect! You can turn them if you want, I didn’t.
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Tyson Chicken Nuggets*, By: Aurelia Dougan McCollom, August 28, 2014
Turn your Ninja to 425°. Put 15 nuggets either on the rack or the Pyramid Mat. They were fully cooked at 35 minutes.
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White Castle Frozen Burgers
Ingredients:
1 cup water
White Castle Burgers
Directions:
Add 1 cup of water in the bottom of pot, and put the sandwiches on the rack. Turn your Ninja to Stove Top High. When the water boils switch to Stove Top Low for 10 minutes. Very good
Added comment By: Margie Beasley Warmath White - Put burgers on the rack lined with foil and steam for 10 minutes.
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