Beef 3 *MEXICAN-Q*
Beef 3 *MEXICAN-Q* Google
COPIED BEEF -3 SPLIT - MEXICAN-Q FOR WORD
These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016. I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziplock bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes, but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
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Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen beef should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top.
Slow Cooking Frozen Beef Guidelines: The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
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Beef cut substitutions:
http://www.foodsubs.com/MeatBeefChuck.html
The “Beef File” has the Link… The complete text is located in our “Helpful Hints File”.
* Photo and provided in the photo files.
YOU WILL FIND:
Mexican Inspired Roast*, By: Patrick Priest, April 2, 2016
Mexican Meatballs*, By: Melina-Céline Wathen, April 24, 2014
Mississippi Roast - A Different Approach*, By: Vaundra Hall, April 28, 2015
Mississippi Roast - Another Concept*, By: Allyson Adamo-Parsons, August 17, 2015
Mississippi Roast*, By: Connie Eastman Lewis, June 24, 2015
Mississippi Roast #1, By: Betty Link Jordan
Mississippi Roast #2, By: Alexis Joachimides Lefebvre
Mississippi Roast #3*, By: Alison Porritt-Lumb, February 9, 2015
Mississippi Roast Grilled Sandwich*, By: Shawntel Womack, November 2, 2015
Mississippi Roast – My Version!*, By: Aurelia Dougan McCollom, August 29, 2016
Mississippi Roast Twist*, By: Marsha Pine Vetare, February 14, 2016
Mississippi Roast with Coke, By: Susan Gillespie Garton, November 10, 2014
Mongolian Beef*, By: Randall McGouirk, July 20, 2017
Mongolian Beef*, By: Tanya Cameron, February 11, 2015
Mongolian Beef & Broccoli with Rice*, By: Kelly Crenshaw, October 21, 2016
Morton's Tri Tip for Tex Mex!, By: Raine Miller, September 13, 2014
Mozzarella Stuffed Meatballs – (On Newsfeed)*, By: Sue Hagerty, October 10, 2015
My Easy Mississippi Pot Roast*, By: Lana Bade, March 23, 2016
New York Times Mississippi Roast*, By: Carol Sadowski McGrath, March 5, 2016
Nu-Way Burgers, By: Aurelia Dougan McCollom, February 21, 2016
Onion Bombs, By: Amanda Dodge, August 4, 2014
Oven Baked Tacos, By: Aurelia Dougan McCollom
Oven Hot Dogs*, By: Anne Wood Conrad, June 19, 2014
Oven Tacos*, By: Cynthia Dobbs, June 13, 2015
Oxtail*, By: Kelly Crenshaw, February 20, 2018
Oxtail, By: Heike Flores, April 24, 2016
Oxtail*, By: Anna Julia Ella-Baker Chisholm, April 24, 2016
Pamela’s Swedish Meatballs, By: Pamela Schwaner, March 15, 2019
Papi's It is Too Hot to Grill Tonight Ribeyes*, By: Jimmy Wright, July 26, 2017
Papi's Root Beer Pike's Peak Roast*, By: Jimmy Wright, December 23, 2015
Peach-Mustard Eye Round Steaks*, By: Allana Alla Robinson, January 3, 2017
Pepper Steak*, By: Aurelia Dougan McCollom, May 6, 2017
Pepper Steak, By: Margie Beasley Warmath White, December 3, 2015
Pepper Steak*, By: Lisa Doll Tomkinson, November 22, 2014
Pepper Steak*, By: Donna Tomasetti-Kaupp, October 22, 2014
Pepper Steak - Slow Cooked*, By: Joyce Barbarotta Peters, May 5, 2016
Pepper - Taco Halves*, By: Allana Alla Sverbil & Robin Bostock, August 24, 2015
Perfect Pot Roast, By: Jill Bauer, QVC Host, October 1, 2014
Philly Cheese Sloppy Joes*, By: Sue Karasek Nottmeier
Philly Cheese Steaks*, By: Brittany Lyons, January 5, 2015
Philly Cheese Steaks*, By: Michelle Vedder Yalch, September 8, 2014
Philly Cheese Steak Sloppy Joes*, By: Tammy Ullrich, July 12, 2015
Pinwheel Steak Sandwiches, By: Diane Knopka, June 24, 2015
Pioneer Woman's Drip Beef Sandwich*, By: Christy Pruitt Byers, June 14, 2015
Pizza Burgers*, By: Madeline DiDonato, July 29, 2016
Polish Sausage (Beef) with Potatoes, Onions & Peppers*, By: Chris Reese, March 23, 2015
Poor Man's Pepper Steak, By: Amy Nichols, March 24, 2015
Porcupine Meatballs*, By: Ashley Creech Gilliam, April 25, 2018
Porcupine Meatballs, By: Deb Marnell, April 25, 2018
Porcupine Meatballs Over Rice *, By: Marianna Southard Debolt, August 5, 2015
Pot Roast, By: Linda Anderson, December 27, 2016
Pot Roast #1, By: Jessica Conol
Pot Roast #2, By: Kay Miller Evans - Version
Pot Roast #3, By: Deborah Phelps Bondeson Matthews
Pot Roast #4*, By: Cheryl Bachmann Schaal
Pot Roast #5*, By: Michelle Hawkins Phifer
Pot Roast #6*, By: Gail Auer Buckley Gormley, January 3, 2015
Pot Roast #7*, By: Evelyn Brown DiGeorge, August 13, 2015
Pot Roast #8, By: Jan Garbacz, September 2, 2015
Post Roast – An Easy Recipe*, By: Manda Lee Brown, October 8, 2018
Pot Roast - French Onion*, By: Renee Branson, September 21, 2015
Prime Rib Au Jus – Ninja Recipe Book
Prime Rib*, By: Julie Drake, April 5, 2018
Prime Rib*, By: Jimmy Wright, December 26, 2015
Prime Rib*, By: Perry Ferguson, October 16, 2014
Prime Rib*, By: Joni M. Reed
Prime Rib*, By: Joni M. Reed, June 25, 2014
Prime Rib Roast, By: Jean Amwake Goerlach
Prime Rib Roast, By: Tiffany Joe Kelley
Pumpkin and Camembert Stuffed Meatloaf*, By: Gay Begnell, December 31, 2014
Mexican Inspired Roast*, By: Patrick Priest, April 2, 2016
Ingredients:
2.5 lb chuck roast
1- 14 oz can of red enchilada sauce
1 package of fajita seasoning (near chili mix)
½ onion, sliced
1- 8 oz container of mushrooms sliced
Directions:
Turn the Ninja to Stove Top High. When hot, sear on both sides for 3 minutes. Switch to Slow Cook Low. Add the remaining ingredients. Cook for 5 hours.
The meat fell apart. Leftovers may be the base for my shredded beef burritos.
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Mexican Meatballs*, By: Melina-Céline Wathen, April 24, 2014
Ingredients for meatballs:
2 lbs ground chicken
1 cup breadcrumbs
1 small onion
1 packet mild taco seasoning,
salt and pepper.
Ingredients for salad:
1 can of corn
1 avocado
2 tomatoes
2 tablespoons limejuice
salt and pepper
Directions for meatballs:
Mix meat, onion, taco seasoning, breadcrumbs, salt and pepper in bowl and form little meatballs. Put them on the rack on the oven setting on 375° for 20-25 minutes. (They won't all fit on the rack so I had to finish most of them in a traditional oven.)
Directions for salad:
Combine avocado, tomatoes, limejuice, salt and pepper in a bowl and sit in fridge for about 20-30 minutes. Serve with tacos.
**Added comment by: Aurelia Dougan McCollom** - I fix meatballs on my Pyramid mat and the rack at the same time. This might also be an option for you.
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Mississippi Roast - A Different Approach*, By: Vaundra Hall, April 28, 2015
Taking a different approach to the Mississippi Roast.
Ingredients:
2½ lb. chuck roast
1 package of McCormick Herb Gravy Mix for Beef
1 package of Knorr Garlic & Herb Sauce Mix
1 stick of butter
7 large crushed garlic cloves
red potatoes
sliced onions
baby carrots
McCormick Perfect Pinch Italian seasoning on top.
Directions:
Add roast, potatoes, carrots, onions and garlic to your Ninja. Sprinkle packets on top and add butter. Cook on Slow Cook Low for 8 hours
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Mississippi Roast - Another Concept*, By: Allyson Adamo-Parsons, August 17, 2015
Ingredients:
4 boneless tri-tip steaks
1 packet Montreal steak seasoning
1 small bag (1 lb, 8 oz) red potatoes, quartered
¼ cup water
1 packet brown gravy mix
½ stick butter
2 bunches asparagus, chopped
Directions:
Add all of the ingredients, (except asparagus) to your Ninja. Turn to Slow Cook Low for 3 hours. Add the asparagus half way through cooking time.
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Mississippi Roast*, By: Connie Eastman Lewis, June 24, 2015
Ingredients:
Beef roast
1 package dry Mushroom Gravy mix
1 package dry Onion soup/dip
1 package dry Ranch dressing
1 Diet Coke
several Peppercorns
a little garlic salt
Directions:
Spray your pot with Butter Pam or use your choice of oil. Turn to Stove top High. Sear the roast. Add the ingredients to the roast. Turn to Slow Cook Low for 6-8 hours.
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Mississippi Roast #1, By: Betty Link Jordan
Ingredients:
roast (any cut)
1 packet of Au Jus
1 packet of Ranch dressing mix
1 stick of butter, not margarine
4 to 6 pepperoncini peppers
Directions:
You put a roast (any cut) in your Ninja. Sprinkle a packet of Au Jus mix over it, then on top of that a packet of Ranch dressing mix. Lay a stick of butter not margarine lengthwise on the roast, and add 4 to 6 pepperoncini peppers, (jar in pickle section of store - like the peppers in salads at Olive Garden), on the roast around the butter. Don't add any liquids - just what I listed, turn on Ninja and Slow Cook Low for 8 hours. I usually use a smaller roast for the two of us and just ½ pack of each seasoning mix - cuts down on the sodium for us too. You will have a nice thin gravy when it's done = and it's good spooned over mashed potatoes. Today I peeled a few potatoes and put in the pot to cook along with the roast.
**Added comment by: Beth Pund - For everyone who says it is too salty - I found this hint on the feed. Use Mrs. Dash Ranch (no salt added), low sodium Au jus (McCormick) and unsalted butter! Will come out perfect!
**Added comment by: Aurelia Dougan McCollom – If you’re concerned about the sodium content of the packets, I have a DIY Seasonings file to make your own seasonings.**
**Added comment by: Chrystal Jones - I cooked a Turkey Breast using the Mississippi Pot Roast method. IT was a hit. I should put a disclaimer, I only used the gravy mix and ¼ stick of butter. No veggies and did not have any ranch dry mix.
**Added comment by: Susan Davis - I tried sweet & hot jalapenos on top of the roast instead of the peppercini. I added Montreal steak seasoning on the roast and a half bottle of the juices from the peppers.
It turned out great! Add just a touch of heat!!! Oh my so yummy!! Definitely going to make again.
Cornish Hens Mississippi Pot Roast Style*, By: Christopher Deo, November 28, 2014
Thanksgiving Day meal cooked on my truck in my Ninja 3-1. 2 Cornish hens done up Mississippi pot roast style. Added in taters and carrots towards the end. Cornish hens with a peppery kick, spicy spuds and carrots. Stuffing made with renderings. Mmmm good. Leftovers are going to become pot pie fixings for dinner tonite.
Turn your Ninja to Slow Cook Low for 2 hours. Turn to Slow Cook High for 1 hour to soften up the veggies. Total was about 3-4 hrs.
Pork Roast; Mississippi Roast Style*, By: Audrey Peters, December 15, 2014
Okay! Going to post photos as I make this recipe! Lol my own experiment! Didn't check the files, so maybe someone else has tried this!
Ingredients:
3 lb. boneless pork roast
¼ red onion, sliced (my favorite)
fresh chives and oregano (just a little!)
Montreal steak seasoning
oil, sprinkled in
2½ cups of leftover Mississippi roast liquid I'd saved, in the freezer. (If you don't have this use a packet of Au Jus mix and 2 cups of water
4 russet potatoes sliced about ¾ thick
8 oz. baby carrots.
Directions:
Turn your Ninja to Stove Top High. Sauté red onions, chives, oregano, and Montreal steak seasoning sprinkled in oil (my preferred method). Remove. Next, brown the pork roast on Stove Top High. After browning, add onion slices to top of roast. Add Mississippi roast liquid or Au Jus. Add potatoes and carrots. Turn to Slow Cook High for 5 hours. Check the temperature after 4 hours. It was great!
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Mississippi Roast #2, By: Alexis Joachimides Lefebvre
Amazing....got this off of Pinterest and added the veg, absolutely delish!!! The family devoured it!
Ingredients:
2 lbs. chuck roast
½ lbs. (or a bit more if you want) baby carrots
2-3 onions, quartered
1 lbs. (or so) small potatoes (red or white), halved
10 (or as many as you want) Pepperoncini
1 packet McCormick dry Au Jus mix
1 packet Hidden Valley Ranch dry dressing mix
1 stick butter
Directions:
Place roast in Ninja
Sprinkle Au Jus and Ranch packets over the roast
Place butter right on top of the roast
Top with some of the pepperoncini, place rest of the pepperoncini and all the other veggies around the roast
Cook on Slow Cook Low setting for 8 hours
DON'T ADD WATER OR BROTH....this makes an amazing gravy all on its own
**Added comment by: Beth Pund - For everyone who says it is too salty - I found this hint on the feed. Use Mrs. Dash Ranch (no salt added), low sodium Au jus (McCormick) and unsalted butter! Will come out perfect!
**Added comment by: Aurelia Dougan McCollom – If you’re concerned about the sodium content of the packets, I have a DIY Seasonings file to make your own seasonings.**
**Added comment by: Chrystal Jones - I cooked a Turkey Breast using the Mississippi Pot Roast method. IT was a hit. I should put a disclaimer, I only used the gravy mix and ¼ stick of butter. No veggies and did not have any ranch dry mix.
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Mississippi Roast #3*, By: Alison Porritt-Lumb, February 9, 2015
Ingredients:
roast
3 Tbs. homemade ranch dressing powder mix
3 Tbs. homemade powdered gravy mix
3 homegrown & pickled yellow peppers
1 stick of butter
carrots
Directions:
Sear the roast on Stove Top High. Top with mixes and butter. Turn your Ninja to Slow Cook Low setting for 8 hours. To be served with yellow sweet corn I preserved in the freezer last summer and fried mushrooms along with Yorkshire Pudding.
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Mississippi Roast Grilled Sandwich*, By: Shawntel Womack, November 2, 2015
Mississippi Roast grilled sandwiches with mozzarella, mayo and extra pepperoncinis on sourdough bread. My husband just asked for me to make this once a week.
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Mississippi Roast – My Version!*, By: Aurelia Dougan McCollom, August 29, 2016
Ingredients:
3 lb roast (any cut) – I used a rump roast
oil
McCormick’s Montreal Seasonings
1 packet of Au Jus
1 packet of Ranch dressing mix
1 stick of butter, not margarine
6-10 pepperoncini peppers – and some juice from the jar
16 oz bag of baby carrots
4-5 potatoes, cut in half if large
1 onion, quartered
Directions:
While preparing the vegetables, turn the Ninja to Stove Top High to begin preheating.
Rub a little oil over the entire roast and season. I have the Deni tenderizer and will prick the entire roast. When the Ninja is hot, sear on all sides. Remove the pot from the unit to cool for 6-8 minutes. Return the pot. Add the Au jus packet and ranch packet to the top of the roast. Place the sick of butter on top in the center of the roast, with the pepperoncini peppers around the butter. (For those wanting lower sodium, we have recipes in the DIY file, or you can purchase the low sodium packets). Add the potatoes and onions around the roast. Arrange the carrots over the vegetables. Pour in some of the juice from the jar over the vegetables. (I used ½ jar of pepperoncinis and poured just enough juice to leave covering what was left in the jar).
Place the lid. Turn the Ninja to Slow Cook Low for 7 hours. Let the Ninja go to the Auto Warm cycle for at least 30 minutes.
If you have 2 Ninja’s, setting the clean pot on a trivet and transferring the meat and vegetables to the clean pot is convenient for making graving.
Turn the Ninja to Stove Top High. Begin boiling the juices from the roast while you are making a slurry using flour or cornstarch and water. While whisking, pour in the slurry and cook until thick. Ladle over the meat and vegetables, if desired when plated.
The meat was tender, the potatoes were firm and the carrots were to die for!
This is absolutely the best roast ever!
(Don’t skimp on the carrots, if you have more, use them! A lot just don’t make it to the plate. Or, move them far away while standing and whisking the gravy).
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Mississippi Roast Twist*, By: Marsha Pine Vetare, February 14, 2016
Ingredients:
4-5 lb roast
1 onion, cut up
3-4 carrots
4-6 purple potatoes, cut in half
¼ cup of bottled Italian dressing
1¾ cups water
½ packet of packet brown gravy
½ packet of packet ranch,
1 stick of butter, cut into pats
Pepperoncinis – amount you desire
Asparagus – see Edit
Baby bella mushrooms – add to the pot the last hour of cooking
Directions:
Add the onions to the Ninja pot. Add the roast and vegetables. Mix bottled dressing and water. Pour over all. Sprinkle ranch and gravy packet. Top with butter and pepperoncinis. Turn to Slow Cook Low for 8 hours.
Edit: I took the potatoes out after about 6 hours of cooking. During the last hour of cooking add the mushrooms to the pot. Place the rack. Add the asparagus and add the potatoes on top.
This meal is a definite keeper.
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Mississippi Roast with Coke, By: Susan Gillespie Garton, November 10, 2014
Cooking for the first time in my Ninja 4 in 1...Making a Mississippi Roast. So far I am loving being able to brown the roast in the Ninja, all in one pot! Just turned it down to slow cook for the day...We'll see how it goes...
I know many of you make this roast. This is the recipe my friend gave me a while back. Most I see posted call for a stick of butter. Mine does not. It calls for a can of coke which does help to tenderize the meat.
Mississippi Roast...My Way...
Ingredients:
One beef roast of your choosing...I use a nice marbled chuck roast
1 package Ranch Dressing Mix
1 package Brown Gravy Mix...or you can use the Au Jus...
1 can of Coke
A few pepperoncini pepper slices distributed over the top of the roast
Directions:
I season the roast with a little salt, pepper, onion power and garlic powder and quickly brown the meat on both sides...It gives it extra flavor. Then I just sprinkle the ranch dressing mix and brown gravy mix over the roast and top with pepperoncinis. I pour the Coke over it all. Put on the lid and leave it alone. And in 8 hours of slow cooking you have one very delicious roast!
I do sometimes sauté some onions in a little butter and add to the roast...just because I love onions. I also add quartered red potatoes when I have them. You can make it your own! It's already smelling good up in here!
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Mongolian Beef*, By: Randall McGouirk, July 20, 2017
Ingredients:
2.5 lbs. flank steak, sliced thinly
corn starch – to dredge meat
1 small bag shredded carrots
¾ cup brown sugar
2 cups soy sauce - regular or lite; your preference
2 tsp minced garlic
2 tsp grated fresh ginger
2 bunch green onions, cut in 1 inch lengths
Directions:
In a Ziploc bag add 1/3 cup corn starch, (use more or less as needed) and add meat. Coat the meat well. In the Ninja, add the soy sauce, grated ginger, onions, garlic and brown sugar. Take each piece of steak and shake off excess starch and place in Ninja. Turn the Ninja to Slow Cook Low for 6 hrs. At the last hour, add the carrots and stir.
Serve with white or brown rice, or noodles.
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Mongolian Beef*, By: Tanya Cameron, February 11, 2015
Ingredients:
1 kg (2 lbs) chuck beef
¼ cup corn flour
1 onion cut into wedges
4 spring onions sliced
1 full red pepper cut into large pieces
3 cups fresh broccoli
Sauce:
¼ cup soy sauce
¼ cup water
¼ cup brown sugar
½ top minced fresh ginger
¼ cup hoisin sauce
1 tsp sesame seeds oil
Directions:
Roll beef into flour. Add the beef and vegetables to your Ninja. Make the sauce and pour over all. Cover. Turn you Ninja to Slow Cook Low for 4-5 hrs.. Serve on bed of rice.
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Mongolian Beef & Broccoli with Rice*, By: Kelly Crenshaw, October 21, 2016
Ingredients:
1-2 lbs sliced beef – (round steak)
broccoli florets – (1 head)
Sauce:
½ cup brown sugar
½ cup soy sauce
2-3 Tbs. honey; (you can add more or less, just make sure it's to your desired taste)
1 Tbs. cornstarch
garlic powder
Asian seasoning
Directions:
Mix the sauce and set aside.
Turn the Ninja to Stove Top High to brown the beef and saute the broccoli together. Halfway through the cooking, add the sauce. Reduce the heat to Stove Top Low/Medium, (depending on your Ninja) and simmer until desired tenderness.
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Morton's Tri-Tip for Tex Mex!, By: Raine Miller, September 13, 2014
A monthly staple for us- Tex Mex!
Morton's Tri Tip (from Costco)
To season your own tri-tip, cut an X in the meat and stuff with chopped garlic. Season with salt and pepper, add 1 tsp liquid smoke, smother with salsa (we use bottled medium Pace), and cook for 7-8 hours on Slow Cook Low. Shred meat when done.
Serve over Fritos (or tortilla chips) with seasoned chili beans, cheese, lettuce, and various toppings such as sour cream, salsa, guacamole, black olives, etc... A really hearty salad.
Use meat leftovers for breakfast burritos.
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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.
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My Easy Mississippi Pot Roast*, By: Lana Bade, March 23, 2016
Ingredients:
4 pound round or bolar roast
1 packet of Ranch dressing
1 packet of AuJus dressing
1 Tbs. season salt
Freshly ground black pepper to taste
I jar of sliced banana peppers
1 stick of unsalted butter
Olive oil for browning roast
Kosher salt to taste
Directions:
Turn the Ninja to Stove Top High. Sear the roast on all sides in oil. Reduce the setting to Slow Cook Low after searing. Place both gravy packets on top of roast and season with salt and pepper. Place peppers over roast adding ¾ of the liquid. Top with the stick of butter. Place the lid and cook for 7-8 hours.
Remove roast to a platter. Thicken the gravy with 2 Tbs. of cornstarch and 2 Tbs. of water; whisk together. Pour into pot and whisk.
Slice beef thin and pile it with peppers onto freshly mashed potatoes.
Serves 5-6.
** The bolar blade comes from the shoulder and is the ideal cut for a beef pot roast. It is an inexpensive cut which is easily carved. A rolled and tied beef brisket is also suitable.
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New York Times Mississippi Roast*, By: Carol Sadowski McGrath, March 5, 2016
Ingredients:
4-6 potatoes, halved
4-6 carrots, cut in pieces, (or use ½ lb baby carrots)
garlic, pepper and salt, to taste
4-5 lb Chuck roast
Salt, pepper, flour – for dredging meat
4 tablespoons butter, cut in pats
12 pepperoncini peppers – partial juice from jar
2 tablespoons of mayonnaise
2 teaspoons apple cider vinegar
½ teaspoon of dill
¼ teaspoon sweet paprika
1 teaspoon buttermilk
Gravy: flour, water, Worcestershire sauce, dash of red wine
Directions:
While preparing the ingredients, turn the Ninja to Stove Top High. Flour, salt and pepper the roast. Rub in. When the Ninja is hot, brown the roast on both sides. When brown, reduce the heat to Slow Cook Low. Top the roast with peppers, juice and butter.
In a bowl mix mayonnaise, apple cider vinegar, dill, sweet paprika and buttermilk. Whisk together. Pour over meat. Cook for 7- 8 hours. Remove meat and peppers from drippings, then make gravy.
To make gravy mix flour, water, Worcestershire sauce, and a dash of red wine. Whisk into the drippings to thicken.
** The member did not fix the vegetables with the roast. (I made potatoes and carrots with garlic, pepper and salt in oven). But you can if you wish. Just add them after browning when you switch to Slow Cook Low.
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Nu-Way Burgers, By: Aurelia Dougan McCollom, February 21, 2016
This is a “loose meat sandwich”. If you lived in Kansas City, MO in the 1950-1960’s, you grew “buzzing” the drive-in, then pulling into a stall to order. It’s a sandwich where you can’t eat just one! This recipe was given to my mother-in-law over 50 years ago. There are “other” loose meat sandwich recipes, but this is “THE BEST” loose meat sandwich!
Ingredients:
1 lb ground beef
2 cups water
2 Tbs. minced dehydrated onion
2 Tbs. (heaping) mustard
2 Tbs. butter
2 Tbs. flour
¼ tsp salt
Dash of pepper
1 cup milk
Squirt of mustard - garnish
½ cup finely chopped onion – garnish
Hamburger pickle - garnish
Directions:
Turn the Ninja to Stove Top High. Add the water and meat. You are boiling the meat. Break up the beef into crumbly pieces.
While the meat is cooking, make the white sauce. Using the range top, melt the butter in a saucepan. Blend the flour, salt and pepper. Add the milk all at once, stirring constantly until mixture thickens and bubbles.
When the meat is done, turn off the Ninja. Remove the pot and drain well. Return meat to the pot.
Add the dehydrated onion, mustard and white sauce to beef and mix well. Turn to Stove Top Low and cook for about 20 minutes. Mixture will thicken. Turn to Buffet/Warm to hold.
Serve on steamed buns with a squirt of mustard, finely chopped onion and a (“one”) hamburger pickle. (The original was served with “one” pickle).
**If you make your white sauce in the microwave usually, do it with this recipe. I always make mine in the microwave. Aurelia
White Sauce - Medium in the Microwave, By: Aurelia Dougan McCollom, February 21, 2016
Ingredients:
2 Tbs. butter
2 Tbs. flour
½ tsp salt
1 cup milk – (evaporated makes a more rich sauce)
Directions:
In a 2 cup glass measuring cup, melt butter 30 seconds. Stir in flour and salt blending to make a paste. Add milk gradually, stirring constantly. Cook 1 minute. Stir. Cook 1½-2½ minutes longer stirring every 30 seconds until mixture boils. Stir well removing mixture from oven. Yield: 1 cup sauce.
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Onion Bombs, By: Amanda Dodge, August 4, 2014
Ingredients:
2 large onions
1 pound extra lean ground beef
1 tsp garlic powder
1 tsp onion powder
1 clove of garlic
2 Tbs. BBQ Sauce
1 egg
½ cup fresh bread crumbs
1 tsp salt
½ tsp pepper
Directions:
(you can also use your favorite meatloaf recipe)
Cut both end off the onions, set them on one cut end, then cut in half. Peel the onion and separate into matching pieces.
In a bowl, mix together all the remaining ingredients with hands. Fill both matching sides of the onion then press them together, wrap them twice in foil and set aside. Turn your Ninja to Oven setting of 350°F. Place in the pot if you wish, but I would turn them after 30 minutes as not to scorch them. You can also place on the rack with no turning. Bake for 1 hour or until internal temperature reads 165° by meat probe.
Remove the foil and top with a sauce of your choosing if desired.
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Oven Baked Tacos, By: Aurelia Dougan McCollom
Ingredients:
2 lb ground beef
1 can refried beans
1 8 oz can of tomato sauce
1 packet taco seasoning
1 oz shredded cheese
12 tortillas/taco shells
Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in your baking pan and place on rack). Do not add water.
Sprinkle the cheese on top and bake at 375° for 10 minutes!!!!!!
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Oven Hot Dogs*, By: Anne Wood Conrad, June 19, 2014
Our campground supper tonight!
Ingredients:
4 hot dogs
4 hot dog buns
½ can of chili
Diced onion to taste
cheddar cheese
mayonnaise
mustard
sweet relish
Directions:
Preheat Ninja 350° for 10 minutes.
Line inside of hot dog buns with mayonnaise and sweet relish. Evenly add mustard. Fill with hot dogs and squish into a baking pan that came with Ninja.
Split the hot dogs (you can leave whole, if you wish) and top, with chili, cheese, and diced onion. Cover with aluminum foil and bake at 350° for approximately 45 minutes.
Carefully remove from the pan with a spatula.
**Added comments** Caterina Lucia Dazzo-Cascio - So I altered the recipe a bit to what I had available at home.
Instead of a can of chili I used, pork beans- and I added green peppers. Now I'm ready to stick them in the oven at 350° for 45 minutes.
****
Oven Tacos*, By: Cynthia Dobbs, June 13, 2015
Ingredients:
1 lb ground beef
1 onion, chopped
1 can of green chilies
4 Tbs. taco seasoning
¼ cup water
stand and stuff taco shells
shredded cheese
Directions:
Turn your Ninja to Stove Top High and brown beef, onion and chili’s. Remove excess grease. Add the taco seasoning and water. Cook the liquid down. Remove and wipe out the pot.
Fill the shells with meat mixture and top with shredded cheese. Stack them in the pot and turn to the Oven setting of 250°. Place the lid. Leave for 10 minutes or longer if you want crispy. They were very good.
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Oxtail*, By: Kelly Crenshaw, February 20, 2018
Ingredients:
8-10 oxtails
1-2 Tbs. olive oil (All seasonings are to taste.)
kosher salt, pepper, cayenne pepper, chili flakes, garlic powder, ginger paste & garlic paste
1 bell pepper, chopped
1 onion, chopped
1-2 celery ribs, chopped
2 tablespoons tomato paste
1- 15 oz. can beef broth
2-3 bay leaves
1 tablespoon of cornstarch – to make slurry
rice – for serving
Directions:
Season oxtails in kosher salt, pepper, cayenne pepper, chili flakes, garlic powder, ginger paste & garlic paste. Let sit for 30 minutes. Turn the Ninja to Stove Top High. Preheat for 7-10 minutes. Add the olive oil. Add the oxtail. Brown for 20-30 minutes, stirring often. Once browned, remove from the pot . Add the bell peppers, onions & celery. Cook until soft. Turn the Ninja to Stove Top Low. Add the tomato paste. Cook for 2 more minutes. Return the oxtails to the mixture. Add the beef broth and bay leaves, stir. Turn the Ninja to Slow Cook Low for 7 hours. After 6½ hours, spoon fat from the Ninja pot. Mix the cornstarch with hot water to make a slurry. Add to the Ninja pot to make a gravy. Let simmer for the remainder of the 30 minutes. Serve over rice.
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Oxtail, By: Heike Flores, April 24, 2016
Add the oxtail to the Ninja pot and brown on Stove Top High. Use your seasoning of choice, (salt, pepper, garlic, etc.). Add red wine and beef broth to cover. Add a bay leaf. Turn to Slow Cook High for 2 hours. Check for doneness and add more seasoning if needed. Make your gravy.
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Oxtail*, By: Anna Julia Ella-Baker Chisholm, April 24, 2016
September 27, 2015 - Oxtail is the culinary name for cattle tail.
Add the oxtail to the Ninja pot and brown on Stove Top High. I just put them in with carrots, celery, and onions, and a bunch of spices and herbs. They smell wonderful. Turn to Slow Cook High for 2-4 hours.
****
Pamela’s Swedish Meatballs, By: Pamela Schwaner, March 15, 2019
Ingredients:
5 tablespoons butter
4 tablespoons flour
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Mrs Dash Extra Spicy
Salt and pepper – to taste
1 cup heavy whipping cream
Wondra flour, if needed
1 bad Great Value fully cooked turkey meatballs
1 cup light sour cream
Directions:
Add butter to pot and heat on Stove Top High until butter is melted.
Whisk in flour and cook for 1-2 minutes until golden brown.
Add in beef broth and simmer for 2 minutes (if not thick enough make a slurry with water mixed with Wondra flour and add to sauce).
Add in heavy cream, Worcestershire sauce and Dijon mustard. Simmer until sauce thickens. Add seasoning to your taste.
Add meatballs into sauce, cover and simmer on low heat for about 10 minutes. Stir in sour cream. Serve over noodles.
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Papi's It is Too Hot to Grill Tonight Ribeyes*, By: Jimmy Wright, July 26, 2017
Too hot to fire up the grill tonight so I took the two ribeye steaks seasoning them with garlic and onion powder covered them with mushrooms layered on some potatoes cut 1 inch thick added a layer of fresh green beans covered the beans with a Vidalia onion and topped everything off with Applewood smoked bacon.
Ingredients:
2 ribeye steaks
seasonings: garlic and onion powder – to taste
1 box mushrooms, sliced
2-3 potatoes, cut 1 inch thick
layer of fresh green beans
1 Vidalia onion, sliced
1 lb. Applewood smoked bacon, uncooked
Directions:
Add the ribeyes and season with onion and garlic powder, to taste. Layer the mushrooms, potatoes, green beans and onion. Top with the bacon
Turn the Ninja to Slow Cook High for 4 hours. Came out great. The steaks were falling apart like a roast.
Everything tastes great!
****
Papi's Root Beer Pike's Peak Roast*, By: Jimmy Wright, December 23, 2015
Ingredients:
5-6 lb roast
5 taters
1 cup onion, chopped
3 tsp Cavender’s mixed spice
1 tsp garlic powder
8 oz. root beer
1 stick of butter
Directions:
Pour the root beer into the Ninja pot. Season the meat and add to the pot. Place the potatoes and onions around the meat. Place the butter on top of the roast. Turn the Ninja to Slow Cook Low for 8 hours max. Enjoy!
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Peach-Mustard Eye Round Steaks*, By: Allana Alla Robinson, January 3, 2017
Ingredients:
6 thin eye round steaks
12 oz peach preserves
29 oz sliced peaches - keep liquid
fresh ginger, minced - to taste
jalapeño mustard (can use Dijon) - to taste
light brown sugar
vegetables of choice - we used broccoli, green bell pepper, and carrots
Prep:
Create a mixture of the peach preserves, liquid from the sliced peaches (keep peaches for later), and fresh minced ginger - mix until preserves thin out.
Put light brown sugar into a separate bowl.
Submerge each eye round steak into the peach mixture. (I was able to do 3 at a time), and let it stand for 3-5 minutes. Once the minutes are up, lightly coat in mustard. Next, coat each side in light brown sugar.
Prep vegetables - set to the side
Recipe:
**cook with the lid off
1) Add coated steaks to the Ninja pot. Add in the left over peach mixture (evenly spread it out if possible). Turn the Ninja to Stove Top High. Cook 3-5 minutes per side (or more depending on your taste). Turn when side is done.
2) Remove steaks.
3) Add in vegetables and peaches. Saute in the leftover mixture on Stove Top High. Cook until they reach desired tenderness.
Serve:
With savory mashed potatoes (we made garlic) to balance the sweetness.
****
Pepper Steak*, By: Aurelia Dougan McCollom, May 6, 2017
Ingredients:
1.5 lbs. round steak – sliced into strips
2 Tbs. oil
1- 14.5 oz. can diced tomatoes
1 green bell pepper, sliced
1 red bell pepper, sliced
1 white onion, sliced
1 ½ lbs frozen stir fry vegetables
4 oz. sliced mushrooms
For the sauce:
1 cup water
1 tsp beef base
1 cup hot water
3 Tbs. soy sauce
¼ tsp. ground ginger
¼ tsp. garlic powder
¼ tsp. black pepper
2 tsp. brown sugar
1 Tbs. cornstarch – to thicken
Directions:
Turn your Ninja to Stove Top High to begin preheating. When hot, add the oil.
Brown the round steak. Add the beef base to the water and mix well. Add to the Ninja after meat is browned. Add the tomatoes, seasonings, soy sauce and brown sugar. Turn to Slow Cook Slow for 4 hours. After 4 hours, make your cornstarch thickener. Stir. Add the vegetables. Continue cooking for 1 more hour. Serve over steamed rice.
****
Pepper Steak, By: Margie Beasley Warmath White, December 3, 2015
Ingredients:
1 lb beef top round steak, cut 1 inch thick
2 teaspoons sesame oil
1 medium onion, sliced thin
2 cloves garlic, minced
1 cup beef broth
¼ cup light soy sauce
¼ teaspoon sugar
½ teaspoon pepper
1 stalk celery, sliced
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 can chopped tomato, drained
2 teaspoons cornstarch
¼ cup cold water
Directions:
Slice the beef into 3 inch strips ¼ inch wide. Heat 1 Tbs. oil in the Ninja on Stove Top High. Add onion and garlic, stirring until onion is tender, around 4 or 5 minutes. Remove with a slotted spoon. Add remaining oil and saute the beef until browned. About 5 minutes unless you want it more brown.
Remove with a slotted spoon. Add the broth, soy sauce, sugar and ground pepper to the Ninja, stir well. Return the beef, onion and garlic to the Ninja and cook on Stove Top Low for 30 minutes. Add celery, bell pepper and tomatoes. Cover and cook until celery and peppers are crisp/tender-around 5 minutes. Dissolve the cornstarch in cold water.
Stir into the Ninja stirring constantly until thickened around 2 minutes.
Serve over rice.
****
Pepper Steak*, By: Lisa Doll Tomkinson, November 22, 2014
Turn your Ninja to Stove Top High and brown thin slices of beef. Add 3 green peppers sliced along with a large onion slices. Add a small can of crushed tomatoes, soy sauce, and a little sugar. Mix about ½ cup of water with a beef bouillon cube and about 3 tablespoons of cornstarch. Pour over and mix. Turn to Slow Cook Low for 4 hours. Turn to Buffet or Warm setting to hold. (I think next time I would add the peppers the last two hours. I like my peppers crisper.) It looks very juicy but will put it over rice. I hope it is as good as it smells.
****
Pepper Steak*, By: Donna Tomasetti-Kaupp, October 22, 2014
Ingredients:
2 ½ lbs of round steak, sliced in strips
1 clove garlic - minced
¼ cup beef broth
1 can of diced tomatoes
2 large onions- sliced
3 Tbs. soy sauce
4 large peppers any color sliced in strips or chunks
2 Tbs. of corn starch + ¼ cup water
Cooked Rice
Directions:
Slice your meat and vegetables put into Ninja. Add the remaining ingredients.
Turn your Ninja to Slow Cook Low for 4 to 5 hours.
Serve with cook rice
****
Pepper Steak - Slow Cooked*, By: Joyce Barbarotta Peters, May 5, 2016
Ingredients:
2 lbs round steak
1 large onion; sliced
¼ cup seasoned flour - season flour with seasoned salt, pepper, garlic powder, whatever you like
3 beef bouillon cubes or equivalent
2 Tbs. vegetable oil
1 Tbs. Worcestershire sauce
1 bag mini: red, yellow and orange peppers; cleaned & quartered
1 teaspoon Italian seasoning
2- 15-oz cans petite diced tomatoes, with juice
Directions:
Dredge the steak in seasoned flour. Turn the Ninja to Stove Top High. Add the oil and brown the meat on both sides. Remove to a plate.
Mix all of the other ingredients in the Ninja pot. Add the meat on top. Turn the Ninja to Slow Cook Low for 6 to 8 hours. Serve over rice.
****
Pepper - Taco Halves*, By: Allana Alla Sverbil & Robin Bostock, August 24, 2015
Ingredients:
1-1.5 lbs ground beef
3 medium sized colored peppers - not spicy - each cut in half
2 packets taco seasoning
Cheddar cheese
Sour cream (optional)
Lime juice (optional)
Garlic powder (optional)
2 cups water (optional)
Prep:
In the main bowl of the Ninja, cook the ground beef. Once ready, remove oil and clean out the Ninja. Place the ground beef back into the Ninja with 2 cups of water and 2 packets of taco seasoning. Cook until the ground beef absorbs the seasoning. Remove the meat and set aside. Wipe out the Ninja.
Optional: Sour cream sauce: combine sour cream, garlic powder, and lime juice (to taste) and set to side.
Cut medium-sized colored peppers in half - remove seeds and such from the inside of the pepper.
Stuff each pepper half with the ground beef mixture and set to side.
Recipe:
1) Place the rack in the Ninja and place the stuffed pepper halves on top of it - 6 medium-sized pepper halves should fit perfectly. Turn your Ninja to the Oven setting of 350°F. Cook for 15-20 minutes or until the pepper reaches desired tenderness. (Adding water or broth to the pot will soften them quicker).
Serving:
Cover stuffed pepper half with cheddar cheese and the sour cream sauce.
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Perfect Pot Roast, By: Jill Bauer, QVC Host, October 1, 2014
Ingredients:
2 Tbs. espresso powder
4 Tbs. flour
2 Tbs. olive oil
1 4-lb beef chuck roast
2 medium onions, peeled and cut in large chunks
2 carrots, peeled and cut in large chunks
2 Yukon Gold potatoes, peeled and cut in large chunks
3 cloves garlic, minced
3 cups beef broth
1 (4-oz) bottle balsamic vinegar glaze, divided
4 Tbs. tomato paste, divided
2 Tbs. cornstarch + ¼ cup cold water, optional
Directions:
Combine the espresso powder and flour in a small bowl. Coat the beef roast.
Turn the Ninja to the Stove Top High setting, add the olive oil, and sear the roast on all sides; set aside. Add the onions and 2-oz of the vinegar glaze to the Ninja. Cook until lightly browned and then stir in the garlic.
Return the roast to the insert and add the carrots, potatoes, beef broth, and 2 Tbs. of tomato paste. Set Ninja to Slow Cook Low for 8 hours.
Remove the beef roast and stir in the remaining balsamic glaze and tomato paste. (If you like a thicker broth, combine the cornstarch and ¼ cup cold water. Stir the slurry into the broth. Serve.)
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Philly Cheese Sloppy Joes*, By: Sue Karasek Nottmeier
Brown 1-2 pounds of hamburger then
add onion and green peppers (I add a lot)
a little Worcestershire sauce...
a little garlic
a can of beef boullion
envelope of ranch dressing
envelope of brown gravy
mix the ranch and gravy in ½ bullion and about ¼ cup water -
Cook on slow cook for a couple hours..
Usually when done I add provolone cheese to the hoagie roll.
This time I'm going to use Velveeta cheese .. I will add it once the onion and peppers are cooked thru. So that the cheese is melted in.. I would have used provolone but didn't have it on hand. About a ½ block.
I hardly ever salt and pepper much cause my hubby really adds it on.. (whether I add it or not).. so S & P to your taste.
Serve on hoagie roll ,... or you can make noodles and serve it that way.
I added some Kraft Italian shredded cheese also as I felt I needed more cheese.
****
Philly Cheese Steaks*, By: Brittany Lyons, January 5, 2015
10 slices of Steak-uums
1 onion, cut up
1 roasted red pepper, sliced
6-8 oz fresh mushrooms, chopped
1 small can of mushrooms, (ran out of fresh) - optional
1 green pepper, sliced
½ cup of low sodium beef stock, extra may be needed
teriyaki marinade, to taste
6 slices of Provo-mozzarella cheese – plus extra cheese to be added to the sandwich
garlic, garlic powder, and onion powder, to taste
hoagie buns
Directions:
Add all of the ingredients to the Ninja, except seasonings. Turn to Slow Cook Low for 4 hours. At the 2 hour mark, stir, check liquid and add garlic, garlic powder, and onion powder. It was very tender and delicious on a hoagie. ( I did add to much liquid, so watch your levels.) Make your sandwiches. Top with your favorite sauce and extra cheese.
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Philly Cheese Steaks*, By: Michelle Vedder Yalch, September 8, 2014
Toast buttered rolls on Stove Top High until browned.
Add Steak-umms to Ninja, grill 2 minutes, then turn.
Add chopped onions to Steak-umms, salt and pepper to taste, 2 minutes, then turn.
Break up Steak-umms with wooden spatula, 2 minutes or until browned;
Turn, top with shredded mozzarella cheese, turn off Ninja and cover until cheese is melted.
Put on rolls and enjoy!
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Philly Cheese Steak Sloppy Joes*, By: Tammy Ullrich, July 12, 2015
Hi everyone! Tonight I made a recipe from a Face Book page I like. It was so quick and easy.
Ingredients:
1 lb. ground beef (I used chuck)
1 onion, sliced into thin strips
1 poblano pepper, sliced into thin strips - (or green bell pepper)
1- 6 oz can sliced mushrooms
1 can golden mushroom soup
2 Tablespoons A-1 Steak sauce
Provolone cheese slices
Buns
Directions:
Turn your Ninja to Stove Top High. Brown ground beef and drain.
Add onions and peppers, cook until tender.
Add mushrooms, golden mushroom soup, and A-1 Steak sauce.
Cook until heated through.
Turn to Buffet/Warm setting to keep warm.
Put on toasted buns and add provolone cheese slices.
****
Pinwheel Steak Sandwiches, By: Diane Knopka, June 24, 2015
I just take sandwich steak, or thin sliced steak in the supermarket. They sometimes call it Braciole steak. Season the meat, place a cheese slice, some spinach or sliced mushrooms and then roll it up in a tube shape. Lay them next to each other in the multipurpose pan. Make sure to keep the spiral shape. Once all are tight in the pan, pour a jar of Heinz Homestyle brown gravy over them. Place your red silicone rack in the Ninja. Place the pan. Turn your Ninja to the Oven setting of 350° for about 30 minutes. It will take less time if the steak is real thin. We also like ours slightly medium rare. When you cut them they look like little pinwheels. They are delicious.
The meat is sold in the fresh meat section. It is thin sliced beef. If you don’t see it in your favorite store, ask the meat department manager.
**Added comment - What are known as Braciole in the United States are called Involtini in Italy.[2] Braciole - Involtini can be thin slices of beef, pork, or chicken rolled with a filling of grated cheese (usually Parmesan cheese or Pecorino Romano), sometimes egg to give consistency and some combination of additional ingredients such as bread crumbs, other cheeses, minced prosciutto, ham or Italian sausage, mushrooms, onions, garlic, spinach, pinoli (pine nuts), etc. Involtini (diminutive form of involti) means "little bundles". Each involtino is held together by a wooden toothpick, and the dish is usually served (in various sauces: red, white, etc.) as a second course. When cooked in tomato sauce, the sauce itself is used to toss the pasta for the first course, giving a consistent taste to the whole meal.
****
Pioneer Woman's Drip Beef Sandwich*, By: Christy Pruitt Byers, June 14, 2015
Ingredients:
1- 4 pound chuck roast
Salt and black pepper, to taste
3 tablespoons butter
2 tablespoons canola oil
2 cups beef broth
2 tablespoons minced fresh rosemary
One 16-ounce jar pepperoncini, juice and all
2 yellow onions, sliced
10 to 12 toasted, buttered deli rolls
Directions:
Sprinkle the chuck roast with salt and pepper.
Melt 2 tablespoons of the butter and the canola oil in your Ninja on Stove Top High. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Add your sliced onions. Now cover the Ninja pot and simmer until the meat is tender and falling apart, 4 to 5 hours. (I used Slow Cook Low overnight).
Remove the roast from the pot and shred the meat completely using two forks. Return to the juices in your Ninja. Turn to Buffet/Warm to keep warm. To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the liquid over the meat. Top with a few peppers from the pot and plenty of onions.
****
Pizza Burgers*, By: Madeline DiDonato, July 29, 2016
Pizza Burgers are a keeper! My kids loved them and the Ninja made it easy. This is the recipe from the Delish recipe site.
Ingredients:
1 lb. ground beef
2 garlic cloves, chopped
¼ cup chopped parsley
kosher salt
Freshly ground black pepper
2 Tbs. vegetable oil
4 slices mozzarella
8 pepperoni slices
2 cups jarred marinara sauce
4 Italian rolls (or hamburger buns)
2 Tbs. melted butter
2 tsp. garlic powder
1 tsp. Italian seasoning
¼ cup grated Parmesan
Directions:
While preparing your ingredients, turn your regular oven to 350°F, to begin preheating. You will be toasting the buns. (**Added comment by Aurelia Dougan McCollom - You can also us your Ninja to toast the buns using Stove Top High).
In a medium bowl, combine ground beef, garlic and parsley. Mix with a spatula until just combined. Using your hands, form 4 equally-sized patties. Season both sides with salt and pepper to taste.
Turn the Ninja to Stove Top High. Heat the oil. Add the burgers and cook for 3- 4 minutes. Flip and cook until brown. Pour the marinara sauce around the patties. Simmer for 3-5 minutes. Add 2 pepperoni slices to the burgers. Top each with cheese. Place the lid and cook until the cheese melts.
Prepare the buns. Brush melted butter on each half of the rolls. Sprinkle both sides with garlic powder, Italian seasoning, and parmesan. Bake until golden, about 10 minutes using your regular oven. (*See comment above).
When toasted, spread a dollop of marinara on each bottom bun followed by cooked burgers and the top bun halves.
****
Polish Sausage (Beef) with Potatoes, Onions & Peppers*, By: Chris Reese, March 23, 2015
Here's how easy it is.... Cut up 6 average potatoes into small chunks (a little bigger than a quarter), put in bottom of pan. Melt 1 stick of butter or margarine and pour over potatoes. Add ¼ cup cooking oil. For seasonings I chose: salt, pepper and garlic for the potatoes and some Cajun spice sprinkled on top of the sausages; all to taste. Set Ninja to Oven 350° for 20 minutes. When time is done, add 1½ lbs cut up polish sausage and diced onions and bell pepper. Resume the Oven setting of 350° for 25 minutes and done!
Delish!!
****
Poor Man's Pepper Steak, By: Amy Nichols, March 24, 2015
Fry up lean burger until about ½ way done. Add some large chopped or sliced bell peppers, fairly large chopped onion, sliced mushrooms, minced garlic, & minced or grated ginger (ground works too). Cook until burger is done and vegetables tender crisp. Add some soy sauce, a couple pats of butter, rice (we prefer basmati), & enough beef broth for the amount of rice you're making. Cook covered on Stove Top Low until rice is done.
**No amounts given. Adjust for your family.
****
Porcupine Meatballs*, By: Ashley Creech Gilliam, April 25, 2018
Ingredients:
½ cup uncooked long grain white rice
½ cup water
1/3 cup chopped onion
1 teaspoon salt
½ teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 lb. ground beef
2 tablespoons canola oil
1 can (15 oz.) tomato sauce
1 can (10 oz) tomato soup
1 cup water
2 Tablespoons brown sugar
2 teaspoons Worcestershire sauce
Directions:
In a bowl, combine the first seven ingredients. Shape into 1½ inch balls.
Add the oil to the Ninja and cook on Stove Top High to brown. Drain excess grease. Combine tomato sauce, soup, water, brown sugar, and Worcestershire sauce. Remove half of the meatballs from the Ninja. Pour half of the sauce over the meatballs. Return the remaining meatballs and pour the remaining sauce over all.
Bring to a boil on Stove Top High. Let it boil for 5 minutes. Turn the Ninja to Slow Cook High and cook for 1 hour. If the sauce has not thickened enough to your liking, remove the lid for 15 minutes or so. They were perfect!
****
Porcupine Meatballs, By: Deb Marnell, April 25, 2018
Ingredients:
1½ lbs. ground beef
1 beaten egg
1 small onion, chopped fine
garlic powder
1 box rice-a-roni
1 can tomato soup
1 can (15 oz.) petite diced tomatoes
¾ can water
several dashes Worcestershire sauce
Directions:
Mix the ground beef, egg, onion, garlic powder, and rice-a-roni, (not the seasoning), and form into meatballs. Turn the Ninja to Stove Top High and brown. Mix tomato soup, diced tomatoes, water, spice packet from rice-a-roni, and Worcestershire sauce. Mix well. Pour over the browned meatballs. Cook on Slow Cook High for one hour, or until done.
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Porcupine Meatballs Over Rice *, By: Marianna Southard Debolt, August 5, 2015
Ingredients:
1 pound ground beef
2 eggs
2 teaspoons dried onions
3 cups cooked rice
Tomato sauce
Parmesan cheese
Directions:
Mix beef, eggs, onions and 1 cup of cooked rice.
Form into balls, squeeze out any liquid from the rice.
Turn the Ninja to Stove Top Medium. Spray the pot with PAM or use a little oil. Place meatballs in the pot. Place the lid for about 5-10 minutes. Turn balls over cook another 5-10 minutes. When cooked through, pour your favorite tomato sauce over long enough to warm the sauce up. Add some rice to your plate and top with meatballs and sauce. Sprinkle a little parmesan cheese on top!
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Pot Roast, By: Linda Anderson, December 27, 2016
Ingredients:
3-4 lb pot roast
Paula Deen's House Seasoning, (found in our DIY File)
1 Campbell's Tavern-Style Pot Roast Sauce
2 cups each of beef broth
3-4 carrots (regular carrots cut up...not baby carrots)
1 onion, quartered
1 packet of McCormick's brown gravy
1 packet au jus gravy
1 packet chicken wine marinade
1 teaspoon of tomato sauce with basil, oregano, and garlic
1 packet of brown gravy mix
Directions:
I made two pot roasts in two Ninja's for Christmas Eve. Cooking on Slow Cook Low for 8 hours and then letting it switch to Buffet/Warm for 1½ hours. They were both seasoned with Paula Deen's House Seasoning, (found in our DIY File), and browned on both sides. I then added a package of Campbell's Tavern-Style Pot Roast Sauce on each one, 2 cups each of beef broth and added carrots and onions (regular carrots cut up...not baby carrots). I added in a packet of McCormick's brown gravy, au jus gravy, and a chicken wine marinade packet. A teaspoon of tomato sauce with basil, oregano, and garlic was added to each pot. Towards the end of the 8 hours, another packet of brown gravy mix was added. (Add the packets according to your taste), but 18 people, including two teenagers, told me this is the best roast they have ever tasted.
I did do a third roast in a regular crock-pot, but I don't think it turned out quite as tender. The carrots certainly didn't. I made that one for Christmas Day to take to some friends of ours.
**Lower sodium gravy mixes can be found in our DIY File.
**The member made 2 roasts. Ingredient amounts are for each one.
****
Pot Roast #1, By: Jessica Conol
Ingredients:
3 lb boneless beef chuck pot roast
1 large can cream of mushroom soup
2 oz package onion soup mix
3 cloves of garlic
3-4 potatoes (cut into quarters)
3 carrots (cut into logs)
4 stalks of celery (cut into logs)
1 small onion (quartered)
Directions:
Put little oil in bottom of ninja. Turn Ninja to Oven at 350°F. Add garlic. Brown pot roast all sides. Mix together and add your cream of mushroom, onion soup mix, carrots, onion, celery. Pour soup mixture over beef. Turn to Slow Cook Low for 8 or 9 hours or Slow Cook High for 4 hours till fork tender. I took out the vegetables at 6 hours, didn’t it want it too soft and I did it at Slow Cook Low and took 9 hours for the meat to come tender. After meat was tender I broke it into pieces and added the vegetables back in. You might have to season yours a little more, all my family has different taste buds so I left it and they can put their own seasoning.
****
Pot Roast #2, By: Kay Miller Evans
I fixed an easy pot roast recipe today I found on You Tube. Brown your roast on Stove Top High setting first. Add 1 can cream of mushroom soup over top of roast and then sprinkle a package of dry French onion soup mix over the top of the cream of mushroom soup. Turn your Ninja to slow cook Low for 6 hours. You don't have to add any liquid. I was leary at first, but it made wonderful tasting gravy.
****
Pot Roast #3, By: Deborah Phelps Bondeson Matthews
Ingredients:
eye of round roast
2 large chopped onions
½ cup soy sauce
1 cup water
2 inch piece of fresh ginger chopped fine-you do not have to peel it
Directions:
I made the yummiest pot roast yesterday in my Ninja!! I love that you can brown in it and not dirty extra pans....anyway-I floured and browned an eye of round roast until it was brown on all sides-removed from the pan and added chopped onions and sautéed until slightly brown. Added the pot roast on the top of the onions then mixed soy sauce, water and fresh ginger chopped pretty fine-you do not have to peel it. Poured it on the top of the onions and roast and cooked on low for about 7 hours. I thickened the gravy with corn starch but it doesn't call for it-also they said you can add a ½ tsp of ground ginger at the end but again didn't feel it needed it. I served it over mashed potatoes but they also said it would be great over rice, noodles or stir fried veggies. I've made pot roast for many years but this was by far one of the best I had ever made-the gravy is so rich and good. I got this recipe from the newest Fix it and Forget it Cookbook-there are a ton more I want to try from this book-great recipes!!
****
Pot Roast #4*, By: Cheryl Bachmann Schaal
I usually wing my pot roasts. Brown the roast in butter. (Stove Top High), dust with onion powder, salt pepper, add beef stock ½ way up, then because it's the Ninja, you can crock it or stove top it, I usually do the latter, for 2-3 hours on med, when meat is tender I add potato carrot & a quartered large sweet onion. About 30 minutes more usually on Stove Top High until the vegetables are done, add a butter flour rue to thicken gravy on Stove Top Medium, done!
****
Pot Roast #5*, By: Michelle Hawkins Phifer
No not a specific recipe. I kinda got advice from members and mixed it. But I browned my roast on all sides using olive oil. Took out my roast and set it on rack. I then cut up red potatoes, carrots, celery, and onion. I put my veggies in with 3 cups of beef broth and 1 and a half cups of red wine. I also put in one packet of Lipton onion mix. Mixed that up. I then put my roast in with it and turned to Slow Cook Low for 8 hours.
****
Pot Roast #6*, By: Gail Auer Buckley Gormley, January 3, 2015
My Ninja pot roast
On Stove Top High brown roast. Remove and set aside.
Cut up potatoes and baby carrots and place in pot.
Place roast on top.
In a bowl mix 1 package of Lipton onion soup
½ cup ketchup
½ cup brown sugar
2 cups water
Pour on top and cook on Slow Cook High setting until everything is soft, about 4-6 hours. Temperature probe the meat for doneness @ 4 or so hours and judge from there the time. (It will depend on the size of your roast.)...very good
****
Pot Roast #7*, By: Evelyn Brown DiGeorge, August 13, 2015
Ingredients:
3 lb chuck roast – or larger
Flour
6 sweet onions, quartered
1 whole clove garlic, chopped
6-8 carrots, or 1 bag of baby carrots - amounts for your family
8 oz beef stock, (unsalted)
1 packet ranch dressing
1 packet pot roast seasoning
1-2 Tbs. butter
3-4 potatoes – quartered, or amount for your family
Directions:
Dredge roast in flour. Turn you Ninja to Stove Top High and brown on all sides. Remove. Sauté onions and garlic. Return roast. Add carrots, stock, dressing packet, and pot roast seasoning. Top with butter. Turn to Slow Cook Low for 6-7 hours. At the 3 hour mark, add the potatoes. Do not add water.
Hope you enjoy, it's looking great!
****
Pot Roast #8, By: Jan Garbacz, September 2, 2015
Ingredients:
4-5 lb pot roast
6 small white potatoes
1 package of brown gravy mix
2 cups water
**all seasonings to taste**
minced dried onions
n'orleans seasionings
mesquite grill seasonings
celery salt
1 dried bay leaf
Directions:
While preparing your roast, turn your Ninja to Stove Top High to sear the meat. Place the rest of the ingredients around the meat. Turn to Slow Cook Low for 6-7 hours. All the flavors were fantastic. I stirred it every now and then; just because I wanted to. Hubby kept saying "wow that smells so good"!
****
Post Roast – An Easy Recipe*, By: Manda Lee Brown, October 8, 2018
Ingredients:
3-4 lb. pot roast
baby carrots – amount for your family
red potatoes – amount for your family - cut into smallish pieces
1 can cream of mushroom
1 can beef gravy
salt, pepper, garlic, onion, basil, oregano – season to taste
Directions:
Add roast, potatoes, carrots and seasonings to the Ninja pot. Mix the soup and gravy in a bowl to incorporate. Pour over all. Turn to the Slow Cook Low setting for 7-8 hours.
(I shred the roast and then serve everything over rice.)
****
Pot Roast - French Onion*, By: Renee Branson, September 21, 2015
My husband made French Onion beef pot roast tonight. Amazing.
Ingredients:
4-5 lb pot roast
2 Tbs. oil
Seasonings of choice
2 large sweet onions, sliced
32 oz beef broth
vegetables – optional
Directions:
Turn your Ninja to Stove Top High to begin heating while preparing your ingredients. Season your roast. Sear on all sides. Add the onions and beef broth. Turn to Slow Cook Low for 6-7 hours. Half way through cooking, if desired add vegetables of choice and continue cooking the remaining time.
** If desired, save broth and onions to be used as a soup starter for a French Onion Soup.
Pot Roast - French Onion*, (Recipe By: Renee Branson, September 21, 2015) Pot Roast - French Onion*, By: Tammy Ullrich, October 9, 2015**Added comment with photos - Pot Roast - French Onion*, By: Tammy Ullrich, October 9, 2015
Slice 3 big sweet onions instead of 2. No other vegetables were added. We're going to make French onion soup with the broth and onions.
****
Prime Rib Au Jus, – Ninja Recipe Book
Searing the beef in the pot first ensures a flavorful crust that tastes great and helps to seal in the juices. Finish cooking the beef, then use the drippings to create a rich, meaty au jus. A special-occasion main dish, and only one pot to clean!
PREP: 10 minutes • COOK: 1 hour, 30 minutes • SERVINGS: 4
Ingredients
1 beef standing rib roast (about 5 pounds)
Salt and ground black pepper
1 tablespoon chopped fresh rosemary leaves
4 cups beef broth
1 tablespoon butter, softened
1 tablespoon all-purpose flour
Directions:
Season beef with salt, black pepper, and rosemary. Set pot to Stove Top High and heat pan. Add beef and cook uncovered 10 minutes or until browned on all sides. Remove beef from pot.
Pour broth into pot. Place roasting rack into pot. Place beef on rack. Set Oven to 350˚F for 1 hour. Cover and cook 1 hour for medium-rare or until desired doneness. Remove beef to cutting board and cover with foil.
Stir butter and flour in bowl. Add butter mixture to pot. Set to Stove Top High. Cook 10 minutes or until mixture is slightly reduced, stirring constantly. Serve sauce with beef.
**Added comment by: Tink Bell
After I cook the meat and the broth I added 10 minutes and a bag of egg noodles. Turn to Oven setting of 300°F. Add one more box of beef stock broth and ½ cup of chopped brown mushrooms.
****
Prime Rib*, By: Julie Drake, April 5, 2018
Ingredients:
4.5 lbs. prime rib
salt, pepper - to taste
garlic powder – to taste
4 cups beef broth
optional for sauce:
1 tablespoon butter, softened
1 tablespoon all-purpose flour
Directions:
Season beef with salt, black pepper, and garlic powder. Set pot to Stove Top High and heat pan. Add beef and cook uncovered 10 minutes or until browned on all sides. Remove beef from pot.
Pour broth into pot. Place roasting rack into pot. Place beef on rack. Set Oven to 350˚F for 1 hour. Cover and cook 1 hour for medium-rare or until desired doneness. Remove beef to cutting board and cover with foil. Let rest 15 minutes before slicing.
*Stir butter and flour in bowl. Add butter mixture to pot. Set to Stove Top High. Cook 10 minutes or until mixture is slightly reduced, stirring constantly. Serve sauce with beef.
**Added comment by: Aurelia Dougan McCollom: This recipe was fixed directly in the pot, not using the rack. The majority of the prime rib recipes are using the rack. You can check other directions for guidance. The sauce is also from the Ninja Recipe Book for their prime rib.
****
Prime Rib*, By: Jimmy Wright, December 26, 2015
(I cut the ribs off beforehand and tie them back on to cook).
Follow the recipe out of the Ninja cookbook exactly as written. Today's meat is 7.5 lbs including the ribs. Season with sea salt and ground black pepper.
Turn the Ninja to Stove Top High. Sear the meat on all sides. Remove meat. Add the rack to the Ninja. Pour in 4 cups of beef broth. Place meat on the rack. Turn to the Oven setting of 350°F, for one hour and you have medium rare prime rib. I have prepared this many times and it always comes out perfect.
****
Prime Rib*, By: Perry Ferguson, October 16, 2014
I'm a over the road truck driver trainer. And tonight was my students last night in my truck. Before he moves to his own truck. So I asked him what he wanted for dinner. He said prime rib. Oh, ok I said. So we stopped at a Wal-Mart in Texas bought a roast. And this is what I made.
Potatoes, onion, mushrooms, and beef broth under roast turned on Steam bake 45 minutes, 350°. After browning the roast .
Meat was super tinder and by far the best steak dinner in a semi I've had.
****
Prime Rib*, By: Joni M. Reed, June 25, 2014
I made prime rib in the Ninja 3 in 1 again last weekend. Took roast out of fridge about an hour before cooking. Rubbed with a mixture of salt, pepper and crushed/finely chopped rosemary and I seared it very well on all sides, about 5 minutes on each side on Stove Top High, including the ends, on Stove Top High, removed roast from the Ninja. Then followed recipe in Ninja book, turned to Oven 350°, put 2 cups beef broth in pot with a couple of sprigs of rosemary. Put rack in pot (I had to use the little one that came with my toaster oven set because I did an almost 7# rib roast), put rib roast on rack, covered and cooked for 1 hr & 15 minutes. PERFECTION! I am very impressed with the way a rib roast turns out in the Ninja and it's so fast. No one should be afraid to try this.
****
Prime Rib*, By: Joni M. Reed
Since my Daughters Easter basket was a new Ninja 3 in 1, we made a prime rib in. We used the recipe in the small book that came with it. We also added granulated garlic to the salt and pepper and rubbed all over before putting a very good sear on all sides on Stove Top High. This took 15 to 17 minutes. Turn to Oven setting at 350° for 1 hour &15 minutes. OMG, IT WAS EXCELLENT.
**Added comment By: Joni M. Reed** - I was confused when I bought meat so I went to butcher & asked questions. Most of we regular people don't get to buy true prime rib, they are expensive and saved for places like cruise ships and restaurants. What we buy is actually standing rib roast. This one was bones less and exceptional. I got it at Pottstown Meats in Peoria's Metro Center. Butcher was Steve. They even carry it out to the car! Nice people & great service.
****
Prime Rib Roast, By: Jean Amwake Goerlach
I made a prime rib roast in mine. I marinated it in an herb rub, then browned it on all four sides. Then I put the rack in and put the roast on the rack. I used beef stock so I could steam the roast. It was juicy, tender and absolutely delicious. Have made other roasts the same way. I leave my Ninja on the counter because I use it so much. This is one of the best buys I have ever bought.
Comment by: Audrey D Kline - What was the size of the roast and what temp and how long did you cook it? Thanks!
Comment by: Jean Amwake Goerlach - The roast was about a 5 lbs. roast and I cooked it at 350° for about 2 hours. If not done, let it go for a little while longer. It was delicious and I bought 2 more prime rib roast on sale and have in my freezer for another night. Can't wait to cook one.
****
Prime Rib Roast, By: Tiffany Joe Kelley
Ingredients:
3.5 lb prime rib roast
My 7 Spice rub:
3 Tbs. granulated garlic
2 tsp ground white pepper
2 tsp ground black pepper
1 tsp onion powder
1 tsp of turmeric
½ tsp of oregano
½ of thyme
3 Tbs. of grapeseed oil
Directions:
Mix all ingredients together, rub all sides of roast.
Sear on Stove Top Medium for 4-5 minutes each side. I followed the old school cooking time of 15 minutes at 425°, then 1.5 hours at 300°. It was fabulous. I left the lid on too long while I was preparing the eggs so it cooked a bit longer even with the temp off.
****
Pumpkin and Camembert Stuffed Meatloaf*, By: Gay Begnell, December 31, 2014
I made most of this up as i went. Cooking time might not be completely accurate as i just checked and took it out when it looked ready
Meatloaf recipe
1 kg ground beef – (2 lbs)
1 onion, diced
1 Tbs. Worcestershire sauce
2 eggs
200g raw pumpkin – (½ lb)
100g camembert - (¼ lb) Soft cheese, like Brie. You could use any cheese you like. Pumpkin and Fetta go well together too
Directions:
Mix mince, onion, sauce and eggs. Divide mix in half. Layer half mix in the bottom of multipurpose pan. Place layer of cut pumpkin. Then a layer of camembert. Cover with remaining mince mix.
Use oven function at 160c (350°) for approximately 1 hour.
****
COPIED BEEF -3 SPLIT - MEXICAN-Q FOR WORD
These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016. I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziplock bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes, but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
****
Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen beef should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top.
Slow Cooking Frozen Beef Guidelines: The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
****
Beef cut substitutions:
http://www.foodsubs.com/MeatBeefChuck.html
The “Beef File” has the Link… The complete text is located in our “Helpful Hints File”.
* Photo and provided in the photo files.
YOU WILL FIND:
Mexican Inspired Roast*, By: Patrick Priest, April 2, 2016
Mexican Meatballs*, By: Melina-Céline Wathen, April 24, 2014
Mississippi Roast - A Different Approach*, By: Vaundra Hall, April 28, 2015
Mississippi Roast - Another Concept*, By: Allyson Adamo-Parsons, August 17, 2015
Mississippi Roast*, By: Connie Eastman Lewis, June 24, 2015
Mississippi Roast #1, By: Betty Link Jordan
Mississippi Roast #2, By: Alexis Joachimides Lefebvre
Mississippi Roast #3*, By: Alison Porritt-Lumb, February 9, 2015
Mississippi Roast Grilled Sandwich*, By: Shawntel Womack, November 2, 2015
Mississippi Roast – My Version!*, By: Aurelia Dougan McCollom, August 29, 2016
Mississippi Roast Twist*, By: Marsha Pine Vetare, February 14, 2016
Mississippi Roast with Coke, By: Susan Gillespie Garton, November 10, 2014
Mongolian Beef*, By: Randall McGouirk, July 20, 2017
Mongolian Beef*, By: Tanya Cameron, February 11, 2015
Mongolian Beef & Broccoli with Rice*, By: Kelly Crenshaw, October 21, 2016
Morton's Tri Tip for Tex Mex!, By: Raine Miller, September 13, 2014
Mozzarella Stuffed Meatballs – (On Newsfeed)*, By: Sue Hagerty, October 10, 2015
My Easy Mississippi Pot Roast*, By: Lana Bade, March 23, 2016
New York Times Mississippi Roast*, By: Carol Sadowski McGrath, March 5, 2016
Nu-Way Burgers, By: Aurelia Dougan McCollom, February 21, 2016
Onion Bombs, By: Amanda Dodge, August 4, 2014
Oven Baked Tacos, By: Aurelia Dougan McCollom
Oven Hot Dogs*, By: Anne Wood Conrad, June 19, 2014
Oven Tacos*, By: Cynthia Dobbs, June 13, 2015
Oxtail*, By: Kelly Crenshaw, February 20, 2018
Oxtail, By: Heike Flores, April 24, 2016
Oxtail*, By: Anna Julia Ella-Baker Chisholm, April 24, 2016
Pamela’s Swedish Meatballs, By: Pamela Schwaner, March 15, 2019
Papi's It is Too Hot to Grill Tonight Ribeyes*, By: Jimmy Wright, July 26, 2017
Papi's Root Beer Pike's Peak Roast*, By: Jimmy Wright, December 23, 2015
Peach-Mustard Eye Round Steaks*, By: Allana Alla Robinson, January 3, 2017
Pepper Steak*, By: Aurelia Dougan McCollom, May 6, 2017
Pepper Steak, By: Margie Beasley Warmath White, December 3, 2015
Pepper Steak*, By: Lisa Doll Tomkinson, November 22, 2014
Pepper Steak*, By: Donna Tomasetti-Kaupp, October 22, 2014
Pepper Steak - Slow Cooked*, By: Joyce Barbarotta Peters, May 5, 2016
Pepper - Taco Halves*, By: Allana Alla Sverbil & Robin Bostock, August 24, 2015
Perfect Pot Roast, By: Jill Bauer, QVC Host, October 1, 2014
Philly Cheese Sloppy Joes*, By: Sue Karasek Nottmeier
Philly Cheese Steaks*, By: Brittany Lyons, January 5, 2015
Philly Cheese Steaks*, By: Michelle Vedder Yalch, September 8, 2014
Philly Cheese Steak Sloppy Joes*, By: Tammy Ullrich, July 12, 2015
Pinwheel Steak Sandwiches, By: Diane Knopka, June 24, 2015
Pioneer Woman's Drip Beef Sandwich*, By: Christy Pruitt Byers, June 14, 2015
Pizza Burgers*, By: Madeline DiDonato, July 29, 2016
Polish Sausage (Beef) with Potatoes, Onions & Peppers*, By: Chris Reese, March 23, 2015
Poor Man's Pepper Steak, By: Amy Nichols, March 24, 2015
Porcupine Meatballs*, By: Ashley Creech Gilliam, April 25, 2018
Porcupine Meatballs, By: Deb Marnell, April 25, 2018
Porcupine Meatballs Over Rice *, By: Marianna Southard Debolt, August 5, 2015
Pot Roast, By: Linda Anderson, December 27, 2016
Pot Roast #1, By: Jessica Conol
Pot Roast #2, By: Kay Miller Evans - Version
Pot Roast #3, By: Deborah Phelps Bondeson Matthews
Pot Roast #4*, By: Cheryl Bachmann Schaal
Pot Roast #5*, By: Michelle Hawkins Phifer
Pot Roast #6*, By: Gail Auer Buckley Gormley, January 3, 2015
Pot Roast #7*, By: Evelyn Brown DiGeorge, August 13, 2015
Pot Roast #8, By: Jan Garbacz, September 2, 2015
Post Roast – An Easy Recipe*, By: Manda Lee Brown, October 8, 2018
Pot Roast - French Onion*, By: Renee Branson, September 21, 2015
Prime Rib Au Jus – Ninja Recipe Book
Prime Rib*, By: Julie Drake, April 5, 2018
Prime Rib*, By: Jimmy Wright, December 26, 2015
Prime Rib*, By: Perry Ferguson, October 16, 2014
Prime Rib*, By: Joni M. Reed
Prime Rib*, By: Joni M. Reed, June 25, 2014
Prime Rib Roast, By: Jean Amwake Goerlach
Prime Rib Roast, By: Tiffany Joe Kelley
Pumpkin and Camembert Stuffed Meatloaf*, By: Gay Begnell, December 31, 2014
Mexican Inspired Roast*, By: Patrick Priest, April 2, 2016
Ingredients:
2.5 lb chuck roast
1- 14 oz can of red enchilada sauce
1 package of fajita seasoning (near chili mix)
½ onion, sliced
1- 8 oz container of mushrooms sliced
Directions:
Turn the Ninja to Stove Top High. When hot, sear on both sides for 3 minutes. Switch to Slow Cook Low. Add the remaining ingredients. Cook for 5 hours.
The meat fell apart. Leftovers may be the base for my shredded beef burritos.
****
Mexican Meatballs*, By: Melina-Céline Wathen, April 24, 2014
Ingredients for meatballs:
2 lbs ground chicken
1 cup breadcrumbs
1 small onion
1 packet mild taco seasoning,
salt and pepper.
Ingredients for salad:
1 can of corn
1 avocado
2 tomatoes
2 tablespoons limejuice
salt and pepper
Directions for meatballs:
Mix meat, onion, taco seasoning, breadcrumbs, salt and pepper in bowl and form little meatballs. Put them on the rack on the oven setting on 375° for 20-25 minutes. (They won't all fit on the rack so I had to finish most of them in a traditional oven.)
Directions for salad:
Combine avocado, tomatoes, limejuice, salt and pepper in a bowl and sit in fridge for about 20-30 minutes. Serve with tacos.
**Added comment by: Aurelia Dougan McCollom** - I fix meatballs on my Pyramid mat and the rack at the same time. This might also be an option for you.
****
Mississippi Roast - A Different Approach*, By: Vaundra Hall, April 28, 2015
Taking a different approach to the Mississippi Roast.
Ingredients:
2½ lb. chuck roast
1 package of McCormick Herb Gravy Mix for Beef
1 package of Knorr Garlic & Herb Sauce Mix
1 stick of butter
7 large crushed garlic cloves
red potatoes
sliced onions
baby carrots
McCormick Perfect Pinch Italian seasoning on top.
Directions:
Add roast, potatoes, carrots, onions and garlic to your Ninja. Sprinkle packets on top and add butter. Cook on Slow Cook Low for 8 hours
****
Mississippi Roast - Another Concept*, By: Allyson Adamo-Parsons, August 17, 2015
Ingredients:
4 boneless tri-tip steaks
1 packet Montreal steak seasoning
1 small bag (1 lb, 8 oz) red potatoes, quartered
¼ cup water
1 packet brown gravy mix
½ stick butter
2 bunches asparagus, chopped
Directions:
Add all of the ingredients, (except asparagus) to your Ninja. Turn to Slow Cook Low for 3 hours. Add the asparagus half way through cooking time.
****
Mississippi Roast*, By: Connie Eastman Lewis, June 24, 2015
Ingredients:
Beef roast
1 package dry Mushroom Gravy mix
1 package dry Onion soup/dip
1 package dry Ranch dressing
1 Diet Coke
several Peppercorns
a little garlic salt
Directions:
Spray your pot with Butter Pam or use your choice of oil. Turn to Stove top High. Sear the roast. Add the ingredients to the roast. Turn to Slow Cook Low for 6-8 hours.
****
Mississippi Roast #1, By: Betty Link Jordan
Ingredients:
roast (any cut)
1 packet of Au Jus
1 packet of Ranch dressing mix
1 stick of butter, not margarine
4 to 6 pepperoncini peppers
Directions:
You put a roast (any cut) in your Ninja. Sprinkle a packet of Au Jus mix over it, then on top of that a packet of Ranch dressing mix. Lay a stick of butter not margarine lengthwise on the roast, and add 4 to 6 pepperoncini peppers, (jar in pickle section of store - like the peppers in salads at Olive Garden), on the roast around the butter. Don't add any liquids - just what I listed, turn on Ninja and Slow Cook Low for 8 hours. I usually use a smaller roast for the two of us and just ½ pack of each seasoning mix - cuts down on the sodium for us too. You will have a nice thin gravy when it's done = and it's good spooned over mashed potatoes. Today I peeled a few potatoes and put in the pot to cook along with the roast.
**Added comment by: Beth Pund - For everyone who says it is too salty - I found this hint on the feed. Use Mrs. Dash Ranch (no salt added), low sodium Au jus (McCormick) and unsalted butter! Will come out perfect!
**Added comment by: Aurelia Dougan McCollom – If you’re concerned about the sodium content of the packets, I have a DIY Seasonings file to make your own seasonings.**
**Added comment by: Chrystal Jones - I cooked a Turkey Breast using the Mississippi Pot Roast method. IT was a hit. I should put a disclaimer, I only used the gravy mix and ¼ stick of butter. No veggies and did not have any ranch dry mix.
**Added comment by: Susan Davis - I tried sweet & hot jalapenos on top of the roast instead of the peppercini. I added Montreal steak seasoning on the roast and a half bottle of the juices from the peppers.
It turned out great! Add just a touch of heat!!! Oh my so yummy!! Definitely going to make again.
Cornish Hens Mississippi Pot Roast Style*, By: Christopher Deo, November 28, 2014
Thanksgiving Day meal cooked on my truck in my Ninja 3-1. 2 Cornish hens done up Mississippi pot roast style. Added in taters and carrots towards the end. Cornish hens with a peppery kick, spicy spuds and carrots. Stuffing made with renderings. Mmmm good. Leftovers are going to become pot pie fixings for dinner tonite.
Turn your Ninja to Slow Cook Low for 2 hours. Turn to Slow Cook High for 1 hour to soften up the veggies. Total was about 3-4 hrs.
Pork Roast; Mississippi Roast Style*, By: Audrey Peters, December 15, 2014
Okay! Going to post photos as I make this recipe! Lol my own experiment! Didn't check the files, so maybe someone else has tried this!
Ingredients:
3 lb. boneless pork roast
¼ red onion, sliced (my favorite)
fresh chives and oregano (just a little!)
Montreal steak seasoning
oil, sprinkled in
2½ cups of leftover Mississippi roast liquid I'd saved, in the freezer. (If you don't have this use a packet of Au Jus mix and 2 cups of water
4 russet potatoes sliced about ¾ thick
8 oz. baby carrots.
Directions:
Turn your Ninja to Stove Top High. Sauté red onions, chives, oregano, and Montreal steak seasoning sprinkled in oil (my preferred method). Remove. Next, brown the pork roast on Stove Top High. After browning, add onion slices to top of roast. Add Mississippi roast liquid or Au Jus. Add potatoes and carrots. Turn to Slow Cook High for 5 hours. Check the temperature after 4 hours. It was great!
****
Mississippi Roast #2, By: Alexis Joachimides Lefebvre
Amazing....got this off of Pinterest and added the veg, absolutely delish!!! The family devoured it!
Ingredients:
2 lbs. chuck roast
½ lbs. (or a bit more if you want) baby carrots
2-3 onions, quartered
1 lbs. (or so) small potatoes (red or white), halved
10 (or as many as you want) Pepperoncini
1 packet McCormick dry Au Jus mix
1 packet Hidden Valley Ranch dry dressing mix
1 stick butter
Directions:
Place roast in Ninja
Sprinkle Au Jus and Ranch packets over the roast
Place butter right on top of the roast
Top with some of the pepperoncini, place rest of the pepperoncini and all the other veggies around the roast
Cook on Slow Cook Low setting for 8 hours
DON'T ADD WATER OR BROTH....this makes an amazing gravy all on its own
**Added comment by: Beth Pund - For everyone who says it is too salty - I found this hint on the feed. Use Mrs. Dash Ranch (no salt added), low sodium Au jus (McCormick) and unsalted butter! Will come out perfect!
**Added comment by: Aurelia Dougan McCollom – If you’re concerned about the sodium content of the packets, I have a DIY Seasonings file to make your own seasonings.**
**Added comment by: Chrystal Jones - I cooked a Turkey Breast using the Mississippi Pot Roast method. IT was a hit. I should put a disclaimer, I only used the gravy mix and ¼ stick of butter. No veggies and did not have any ranch dry mix.
****
Mississippi Roast #3*, By: Alison Porritt-Lumb, February 9, 2015
Ingredients:
roast
3 Tbs. homemade ranch dressing powder mix
3 Tbs. homemade powdered gravy mix
3 homegrown & pickled yellow peppers
1 stick of butter
carrots
Directions:
Sear the roast on Stove Top High. Top with mixes and butter. Turn your Ninja to Slow Cook Low setting for 8 hours. To be served with yellow sweet corn I preserved in the freezer last summer and fried mushrooms along with Yorkshire Pudding.
****
Mississippi Roast Grilled Sandwich*, By: Shawntel Womack, November 2, 2015
Mississippi Roast grilled sandwiches with mozzarella, mayo and extra pepperoncinis on sourdough bread. My husband just asked for me to make this once a week.
****
Mississippi Roast – My Version!*, By: Aurelia Dougan McCollom, August 29, 2016
Ingredients:
3 lb roast (any cut) – I used a rump roast
oil
McCormick’s Montreal Seasonings
1 packet of Au Jus
1 packet of Ranch dressing mix
1 stick of butter, not margarine
6-10 pepperoncini peppers – and some juice from the jar
16 oz bag of baby carrots
4-5 potatoes, cut in half if large
1 onion, quartered
Directions:
While preparing the vegetables, turn the Ninja to Stove Top High to begin preheating.
Rub a little oil over the entire roast and season. I have the Deni tenderizer and will prick the entire roast. When the Ninja is hot, sear on all sides. Remove the pot from the unit to cool for 6-8 minutes. Return the pot. Add the Au jus packet and ranch packet to the top of the roast. Place the sick of butter on top in the center of the roast, with the pepperoncini peppers around the butter. (For those wanting lower sodium, we have recipes in the DIY file, or you can purchase the low sodium packets). Add the potatoes and onions around the roast. Arrange the carrots over the vegetables. Pour in some of the juice from the jar over the vegetables. (I used ½ jar of pepperoncinis and poured just enough juice to leave covering what was left in the jar).
Place the lid. Turn the Ninja to Slow Cook Low for 7 hours. Let the Ninja go to the Auto Warm cycle for at least 30 minutes.
If you have 2 Ninja’s, setting the clean pot on a trivet and transferring the meat and vegetables to the clean pot is convenient for making graving.
Turn the Ninja to Stove Top High. Begin boiling the juices from the roast while you are making a slurry using flour or cornstarch and water. While whisking, pour in the slurry and cook until thick. Ladle over the meat and vegetables, if desired when plated.
The meat was tender, the potatoes were firm and the carrots were to die for!
This is absolutely the best roast ever!
(Don’t skimp on the carrots, if you have more, use them! A lot just don’t make it to the plate. Or, move them far away while standing and whisking the gravy).
****
Mississippi Roast Twist*, By: Marsha Pine Vetare, February 14, 2016
Ingredients:
4-5 lb roast
1 onion, cut up
3-4 carrots
4-6 purple potatoes, cut in half
¼ cup of bottled Italian dressing
1¾ cups water
½ packet of packet brown gravy
½ packet of packet ranch,
1 stick of butter, cut into pats
Pepperoncinis – amount you desire
Asparagus – see Edit
Baby bella mushrooms – add to the pot the last hour of cooking
Directions:
Add the onions to the Ninja pot. Add the roast and vegetables. Mix bottled dressing and water. Pour over all. Sprinkle ranch and gravy packet. Top with butter and pepperoncinis. Turn to Slow Cook Low for 8 hours.
Edit: I took the potatoes out after about 6 hours of cooking. During the last hour of cooking add the mushrooms to the pot. Place the rack. Add the asparagus and add the potatoes on top.
This meal is a definite keeper.
****
Mississippi Roast with Coke, By: Susan Gillespie Garton, November 10, 2014
Cooking for the first time in my Ninja 4 in 1...Making a Mississippi Roast. So far I am loving being able to brown the roast in the Ninja, all in one pot! Just turned it down to slow cook for the day...We'll see how it goes...
I know many of you make this roast. This is the recipe my friend gave me a while back. Most I see posted call for a stick of butter. Mine does not. It calls for a can of coke which does help to tenderize the meat.
Mississippi Roast...My Way...
Ingredients:
One beef roast of your choosing...I use a nice marbled chuck roast
1 package Ranch Dressing Mix
1 package Brown Gravy Mix...or you can use the Au Jus...
1 can of Coke
A few pepperoncini pepper slices distributed over the top of the roast
Directions:
I season the roast with a little salt, pepper, onion power and garlic powder and quickly brown the meat on both sides...It gives it extra flavor. Then I just sprinkle the ranch dressing mix and brown gravy mix over the roast and top with pepperoncinis. I pour the Coke over it all. Put on the lid and leave it alone. And in 8 hours of slow cooking you have one very delicious roast!
I do sometimes sauté some onions in a little butter and add to the roast...just because I love onions. I also add quartered red potatoes when I have them. You can make it your own! It's already smelling good up in here!
****
Mongolian Beef*, By: Randall McGouirk, July 20, 2017
Ingredients:
2.5 lbs. flank steak, sliced thinly
corn starch – to dredge meat
1 small bag shredded carrots
¾ cup brown sugar
2 cups soy sauce - regular or lite; your preference
2 tsp minced garlic
2 tsp grated fresh ginger
2 bunch green onions, cut in 1 inch lengths
Directions:
In a Ziploc bag add 1/3 cup corn starch, (use more or less as needed) and add meat. Coat the meat well. In the Ninja, add the soy sauce, grated ginger, onions, garlic and brown sugar. Take each piece of steak and shake off excess starch and place in Ninja. Turn the Ninja to Slow Cook Low for 6 hrs. At the last hour, add the carrots and stir.
Serve with white or brown rice, or noodles.
****
Mongolian Beef*, By: Tanya Cameron, February 11, 2015
Ingredients:
1 kg (2 lbs) chuck beef
¼ cup corn flour
1 onion cut into wedges
4 spring onions sliced
1 full red pepper cut into large pieces
3 cups fresh broccoli
Sauce:
¼ cup soy sauce
¼ cup water
¼ cup brown sugar
½ top minced fresh ginger
¼ cup hoisin sauce
1 tsp sesame seeds oil
Directions:
Roll beef into flour. Add the beef and vegetables to your Ninja. Make the sauce and pour over all. Cover. Turn you Ninja to Slow Cook Low for 4-5 hrs.. Serve on bed of rice.
****
Mongolian Beef & Broccoli with Rice*, By: Kelly Crenshaw, October 21, 2016
Ingredients:
1-2 lbs sliced beef – (round steak)
broccoli florets – (1 head)
Sauce:
½ cup brown sugar
½ cup soy sauce
2-3 Tbs. honey; (you can add more or less, just make sure it's to your desired taste)
1 Tbs. cornstarch
garlic powder
Asian seasoning
Directions:
Mix the sauce and set aside.
Turn the Ninja to Stove Top High to brown the beef and saute the broccoli together. Halfway through the cooking, add the sauce. Reduce the heat to Stove Top Low/Medium, (depending on your Ninja) and simmer until desired tenderness.
****
Morton's Tri-Tip for Tex Mex!, By: Raine Miller, September 13, 2014
A monthly staple for us- Tex Mex!
Morton's Tri Tip (from Costco)
To season your own tri-tip, cut an X in the meat and stuff with chopped garlic. Season with salt and pepper, add 1 tsp liquid smoke, smother with salsa (we use bottled medium Pace), and cook for 7-8 hours on Slow Cook Low. Shred meat when done.
Serve over Fritos (or tortilla chips) with seasoned chili beans, cheese, lettuce, and various toppings such as sour cream, salsa, guacamole, black olives, etc... A really hearty salad.
Use meat leftovers for breakfast burritos.
****
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.
****
My Easy Mississippi Pot Roast*, By: Lana Bade, March 23, 2016
Ingredients:
4 pound round or bolar roast
1 packet of Ranch dressing
1 packet of AuJus dressing
1 Tbs. season salt
Freshly ground black pepper to taste
I jar of sliced banana peppers
1 stick of unsalted butter
Olive oil for browning roast
Kosher salt to taste
Directions:
Turn the Ninja to Stove Top High. Sear the roast on all sides in oil. Reduce the setting to Slow Cook Low after searing. Place both gravy packets on top of roast and season with salt and pepper. Place peppers over roast adding ¾ of the liquid. Top with the stick of butter. Place the lid and cook for 7-8 hours.
Remove roast to a platter. Thicken the gravy with 2 Tbs. of cornstarch and 2 Tbs. of water; whisk together. Pour into pot and whisk.
Slice beef thin and pile it with peppers onto freshly mashed potatoes.
Serves 5-6.
** The bolar blade comes from the shoulder and is the ideal cut for a beef pot roast. It is an inexpensive cut which is easily carved. A rolled and tied beef brisket is also suitable.
****
New York Times Mississippi Roast*, By: Carol Sadowski McGrath, March 5, 2016
Ingredients:
4-6 potatoes, halved
4-6 carrots, cut in pieces, (or use ½ lb baby carrots)
garlic, pepper and salt, to taste
4-5 lb Chuck roast
Salt, pepper, flour – for dredging meat
4 tablespoons butter, cut in pats
12 pepperoncini peppers – partial juice from jar
2 tablespoons of mayonnaise
2 teaspoons apple cider vinegar
½ teaspoon of dill
¼ teaspoon sweet paprika
1 teaspoon buttermilk
Gravy: flour, water, Worcestershire sauce, dash of red wine
Directions:
While preparing the ingredients, turn the Ninja to Stove Top High. Flour, salt and pepper the roast. Rub in. When the Ninja is hot, brown the roast on both sides. When brown, reduce the heat to Slow Cook Low. Top the roast with peppers, juice and butter.
In a bowl mix mayonnaise, apple cider vinegar, dill, sweet paprika and buttermilk. Whisk together. Pour over meat. Cook for 7- 8 hours. Remove meat and peppers from drippings, then make gravy.
To make gravy mix flour, water, Worcestershire sauce, and a dash of red wine. Whisk into the drippings to thicken.
** The member did not fix the vegetables with the roast. (I made potatoes and carrots with garlic, pepper and salt in oven). But you can if you wish. Just add them after browning when you switch to Slow Cook Low.
****
Nu-Way Burgers, By: Aurelia Dougan McCollom, February 21, 2016
This is a “loose meat sandwich”. If you lived in Kansas City, MO in the 1950-1960’s, you grew “buzzing” the drive-in, then pulling into a stall to order. It’s a sandwich where you can’t eat just one! This recipe was given to my mother-in-law over 50 years ago. There are “other” loose meat sandwich recipes, but this is “THE BEST” loose meat sandwich!
Ingredients:
1 lb ground beef
2 cups water
2 Tbs. minced dehydrated onion
2 Tbs. (heaping) mustard
2 Tbs. butter
2 Tbs. flour
¼ tsp salt
Dash of pepper
1 cup milk
Squirt of mustard - garnish
½ cup finely chopped onion – garnish
Hamburger pickle - garnish
Directions:
Turn the Ninja to Stove Top High. Add the water and meat. You are boiling the meat. Break up the beef into crumbly pieces.
While the meat is cooking, make the white sauce. Using the range top, melt the butter in a saucepan. Blend the flour, salt and pepper. Add the milk all at once, stirring constantly until mixture thickens and bubbles.
When the meat is done, turn off the Ninja. Remove the pot and drain well. Return meat to the pot.
Add the dehydrated onion, mustard and white sauce to beef and mix well. Turn to Stove Top Low and cook for about 20 minutes. Mixture will thicken. Turn to Buffet/Warm to hold.
Serve on steamed buns with a squirt of mustard, finely chopped onion and a (“one”) hamburger pickle. (The original was served with “one” pickle).
**If you make your white sauce in the microwave usually, do it with this recipe. I always make mine in the microwave. Aurelia
White Sauce - Medium in the Microwave, By: Aurelia Dougan McCollom, February 21, 2016
Ingredients:
2 Tbs. butter
2 Tbs. flour
½ tsp salt
1 cup milk – (evaporated makes a more rich sauce)
Directions:
In a 2 cup glass measuring cup, melt butter 30 seconds. Stir in flour and salt blending to make a paste. Add milk gradually, stirring constantly. Cook 1 minute. Stir. Cook 1½-2½ minutes longer stirring every 30 seconds until mixture boils. Stir well removing mixture from oven. Yield: 1 cup sauce.
****
Onion Bombs, By: Amanda Dodge, August 4, 2014
Ingredients:
2 large onions
1 pound extra lean ground beef
1 tsp garlic powder
1 tsp onion powder
1 clove of garlic
2 Tbs. BBQ Sauce
1 egg
½ cup fresh bread crumbs
1 tsp salt
½ tsp pepper
Directions:
(you can also use your favorite meatloaf recipe)
Cut both end off the onions, set them on one cut end, then cut in half. Peel the onion and separate into matching pieces.
In a bowl, mix together all the remaining ingredients with hands. Fill both matching sides of the onion then press them together, wrap them twice in foil and set aside. Turn your Ninja to Oven setting of 350°F. Place in the pot if you wish, but I would turn them after 30 minutes as not to scorch them. You can also place on the rack with no turning. Bake for 1 hour or until internal temperature reads 165° by meat probe.
Remove the foil and top with a sauce of your choosing if desired.
****
Oven Baked Tacos, By: Aurelia Dougan McCollom
Ingredients:
2 lb ground beef
1 can refried beans
1 8 oz can of tomato sauce
1 packet taco seasoning
1 oz shredded cheese
12 tortillas/taco shells
Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in your baking pan and place on rack). Do not add water.
Sprinkle the cheese on top and bake at 375° for 10 minutes!!!!!!
****
Oven Hot Dogs*, By: Anne Wood Conrad, June 19, 2014
Our campground supper tonight!
Ingredients:
4 hot dogs
4 hot dog buns
½ can of chili
Diced onion to taste
cheddar cheese
mayonnaise
mustard
sweet relish
Directions:
Preheat Ninja 350° for 10 minutes.
Line inside of hot dog buns with mayonnaise and sweet relish. Evenly add mustard. Fill with hot dogs and squish into a baking pan that came with Ninja.
Split the hot dogs (you can leave whole, if you wish) and top, with chili, cheese, and diced onion. Cover with aluminum foil and bake at 350° for approximately 45 minutes.
Carefully remove from the pan with a spatula.
**Added comments** Caterina Lucia Dazzo-Cascio - So I altered the recipe a bit to what I had available at home.
Instead of a can of chili I used, pork beans- and I added green peppers. Now I'm ready to stick them in the oven at 350° for 45 minutes.
****
Oven Tacos*, By: Cynthia Dobbs, June 13, 2015
Ingredients:
1 lb ground beef
1 onion, chopped
1 can of green chilies
4 Tbs. taco seasoning
¼ cup water
stand and stuff taco shells
shredded cheese
Directions:
Turn your Ninja to Stove Top High and brown beef, onion and chili’s. Remove excess grease. Add the taco seasoning and water. Cook the liquid down. Remove and wipe out the pot.
Fill the shells with meat mixture and top with shredded cheese. Stack them in the pot and turn to the Oven setting of 250°. Place the lid. Leave for 10 minutes or longer if you want crispy. They were very good.
****
Oxtail*, By: Kelly Crenshaw, February 20, 2018
Ingredients:
8-10 oxtails
1-2 Tbs. olive oil (All seasonings are to taste.)
kosher salt, pepper, cayenne pepper, chili flakes, garlic powder, ginger paste & garlic paste
1 bell pepper, chopped
1 onion, chopped
1-2 celery ribs, chopped
2 tablespoons tomato paste
1- 15 oz. can beef broth
2-3 bay leaves
1 tablespoon of cornstarch – to make slurry
rice – for serving
Directions:
Season oxtails in kosher salt, pepper, cayenne pepper, chili flakes, garlic powder, ginger paste & garlic paste. Let sit for 30 minutes. Turn the Ninja to Stove Top High. Preheat for 7-10 minutes. Add the olive oil. Add the oxtail. Brown for 20-30 minutes, stirring often. Once browned, remove from the pot . Add the bell peppers, onions & celery. Cook until soft. Turn the Ninja to Stove Top Low. Add the tomato paste. Cook for 2 more minutes. Return the oxtails to the mixture. Add the beef broth and bay leaves, stir. Turn the Ninja to Slow Cook Low for 7 hours. After 6½ hours, spoon fat from the Ninja pot. Mix the cornstarch with hot water to make a slurry. Add to the Ninja pot to make a gravy. Let simmer for the remainder of the 30 minutes. Serve over rice.
****
Oxtail, By: Heike Flores, April 24, 2016
Add the oxtail to the Ninja pot and brown on Stove Top High. Use your seasoning of choice, (salt, pepper, garlic, etc.). Add red wine and beef broth to cover. Add a bay leaf. Turn to Slow Cook High for 2 hours. Check for doneness and add more seasoning if needed. Make your gravy.
****
Oxtail*, By: Anna Julia Ella-Baker Chisholm, April 24, 2016
September 27, 2015 - Oxtail is the culinary name for cattle tail.
Add the oxtail to the Ninja pot and brown on Stove Top High. I just put them in with carrots, celery, and onions, and a bunch of spices and herbs. They smell wonderful. Turn to Slow Cook High for 2-4 hours.
****
Pamela’s Swedish Meatballs, By: Pamela Schwaner, March 15, 2019
Ingredients:
5 tablespoons butter
4 tablespoons flour
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Mrs Dash Extra Spicy
Salt and pepper – to taste
1 cup heavy whipping cream
Wondra flour, if needed
1 bad Great Value fully cooked turkey meatballs
1 cup light sour cream
Directions:
Add butter to pot and heat on Stove Top High until butter is melted.
Whisk in flour and cook for 1-2 minutes until golden brown.
Add in beef broth and simmer for 2 minutes (if not thick enough make a slurry with water mixed with Wondra flour and add to sauce).
Add in heavy cream, Worcestershire sauce and Dijon mustard. Simmer until sauce thickens. Add seasoning to your taste.
Add meatballs into sauce, cover and simmer on low heat for about 10 minutes. Stir in sour cream. Serve over noodles.
****
Papi's It is Too Hot to Grill Tonight Ribeyes*, By: Jimmy Wright, July 26, 2017
Too hot to fire up the grill tonight so I took the two ribeye steaks seasoning them with garlic and onion powder covered them with mushrooms layered on some potatoes cut 1 inch thick added a layer of fresh green beans covered the beans with a Vidalia onion and topped everything off with Applewood smoked bacon.
Ingredients:
2 ribeye steaks
seasonings: garlic and onion powder – to taste
1 box mushrooms, sliced
2-3 potatoes, cut 1 inch thick
layer of fresh green beans
1 Vidalia onion, sliced
1 lb. Applewood smoked bacon, uncooked
Directions:
Add the ribeyes and season with onion and garlic powder, to taste. Layer the mushrooms, potatoes, green beans and onion. Top with the bacon
Turn the Ninja to Slow Cook High for 4 hours. Came out great. The steaks were falling apart like a roast.
Everything tastes great!
****
Papi's Root Beer Pike's Peak Roast*, By: Jimmy Wright, December 23, 2015
Ingredients:
5-6 lb roast
5 taters
1 cup onion, chopped
3 tsp Cavender’s mixed spice
1 tsp garlic powder
8 oz. root beer
1 stick of butter
Directions:
Pour the root beer into the Ninja pot. Season the meat and add to the pot. Place the potatoes and onions around the meat. Place the butter on top of the roast. Turn the Ninja to Slow Cook Low for 8 hours max. Enjoy!
****
Peach-Mustard Eye Round Steaks*, By: Allana Alla Robinson, January 3, 2017
Ingredients:
6 thin eye round steaks
12 oz peach preserves
29 oz sliced peaches - keep liquid
fresh ginger, minced - to taste
jalapeño mustard (can use Dijon) - to taste
light brown sugar
vegetables of choice - we used broccoli, green bell pepper, and carrots
Prep:
Create a mixture of the peach preserves, liquid from the sliced peaches (keep peaches for later), and fresh minced ginger - mix until preserves thin out.
Put light brown sugar into a separate bowl.
Submerge each eye round steak into the peach mixture. (I was able to do 3 at a time), and let it stand for 3-5 minutes. Once the minutes are up, lightly coat in mustard. Next, coat each side in light brown sugar.
Prep vegetables - set to the side
Recipe:
**cook with the lid off
1) Add coated steaks to the Ninja pot. Add in the left over peach mixture (evenly spread it out if possible). Turn the Ninja to Stove Top High. Cook 3-5 minutes per side (or more depending on your taste). Turn when side is done.
2) Remove steaks.
3) Add in vegetables and peaches. Saute in the leftover mixture on Stove Top High. Cook until they reach desired tenderness.
Serve:
With savory mashed potatoes (we made garlic) to balance the sweetness.
****
Pepper Steak*, By: Aurelia Dougan McCollom, May 6, 2017
Ingredients:
1.5 lbs. round steak – sliced into strips
2 Tbs. oil
1- 14.5 oz. can diced tomatoes
1 green bell pepper, sliced
1 red bell pepper, sliced
1 white onion, sliced
1 ½ lbs frozen stir fry vegetables
4 oz. sliced mushrooms
For the sauce:
1 cup water
1 tsp beef base
1 cup hot water
3 Tbs. soy sauce
¼ tsp. ground ginger
¼ tsp. garlic powder
¼ tsp. black pepper
2 tsp. brown sugar
1 Tbs. cornstarch – to thicken
Directions:
Turn your Ninja to Stove Top High to begin preheating. When hot, add the oil.
Brown the round steak. Add the beef base to the water and mix well. Add to the Ninja after meat is browned. Add the tomatoes, seasonings, soy sauce and brown sugar. Turn to Slow Cook Slow for 4 hours. After 4 hours, make your cornstarch thickener. Stir. Add the vegetables. Continue cooking for 1 more hour. Serve over steamed rice.
****
Pepper Steak, By: Margie Beasley Warmath White, December 3, 2015
Ingredients:
1 lb beef top round steak, cut 1 inch thick
2 teaspoons sesame oil
1 medium onion, sliced thin
2 cloves garlic, minced
1 cup beef broth
¼ cup light soy sauce
¼ teaspoon sugar
½ teaspoon pepper
1 stalk celery, sliced
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 can chopped tomato, drained
2 teaspoons cornstarch
¼ cup cold water
Directions:
Slice the beef into 3 inch strips ¼ inch wide. Heat 1 Tbs. oil in the Ninja on Stove Top High. Add onion and garlic, stirring until onion is tender, around 4 or 5 minutes. Remove with a slotted spoon. Add remaining oil and saute the beef until browned. About 5 minutes unless you want it more brown.
Remove with a slotted spoon. Add the broth, soy sauce, sugar and ground pepper to the Ninja, stir well. Return the beef, onion and garlic to the Ninja and cook on Stove Top Low for 30 minutes. Add celery, bell pepper and tomatoes. Cover and cook until celery and peppers are crisp/tender-around 5 minutes. Dissolve the cornstarch in cold water.
Stir into the Ninja stirring constantly until thickened around 2 minutes.
Serve over rice.
****
Pepper Steak*, By: Lisa Doll Tomkinson, November 22, 2014
Turn your Ninja to Stove Top High and brown thin slices of beef. Add 3 green peppers sliced along with a large onion slices. Add a small can of crushed tomatoes, soy sauce, and a little sugar. Mix about ½ cup of water with a beef bouillon cube and about 3 tablespoons of cornstarch. Pour over and mix. Turn to Slow Cook Low for 4 hours. Turn to Buffet or Warm setting to hold. (I think next time I would add the peppers the last two hours. I like my peppers crisper.) It looks very juicy but will put it over rice. I hope it is as good as it smells.
****
Pepper Steak*, By: Donna Tomasetti-Kaupp, October 22, 2014
Ingredients:
2 ½ lbs of round steak, sliced in strips
1 clove garlic - minced
¼ cup beef broth
1 can of diced tomatoes
2 large onions- sliced
3 Tbs. soy sauce
4 large peppers any color sliced in strips or chunks
2 Tbs. of corn starch + ¼ cup water
Cooked Rice
Directions:
Slice your meat and vegetables put into Ninja. Add the remaining ingredients.
Turn your Ninja to Slow Cook Low for 4 to 5 hours.
Serve with cook rice
****
Pepper Steak - Slow Cooked*, By: Joyce Barbarotta Peters, May 5, 2016
Ingredients:
2 lbs round steak
1 large onion; sliced
¼ cup seasoned flour - season flour with seasoned salt, pepper, garlic powder, whatever you like
3 beef bouillon cubes or equivalent
2 Tbs. vegetable oil
1 Tbs. Worcestershire sauce
1 bag mini: red, yellow and orange peppers; cleaned & quartered
1 teaspoon Italian seasoning
2- 15-oz cans petite diced tomatoes, with juice
Directions:
Dredge the steak in seasoned flour. Turn the Ninja to Stove Top High. Add the oil and brown the meat on both sides. Remove to a plate.
Mix all of the other ingredients in the Ninja pot. Add the meat on top. Turn the Ninja to Slow Cook Low for 6 to 8 hours. Serve over rice.
****
Pepper - Taco Halves*, By: Allana Alla Sverbil & Robin Bostock, August 24, 2015
Ingredients:
1-1.5 lbs ground beef
3 medium sized colored peppers - not spicy - each cut in half
2 packets taco seasoning
Cheddar cheese
Sour cream (optional)
Lime juice (optional)
Garlic powder (optional)
2 cups water (optional)
Prep:
In the main bowl of the Ninja, cook the ground beef. Once ready, remove oil and clean out the Ninja. Place the ground beef back into the Ninja with 2 cups of water and 2 packets of taco seasoning. Cook until the ground beef absorbs the seasoning. Remove the meat and set aside. Wipe out the Ninja.
Optional: Sour cream sauce: combine sour cream, garlic powder, and lime juice (to taste) and set to side.
Cut medium-sized colored peppers in half - remove seeds and such from the inside of the pepper.
Stuff each pepper half with the ground beef mixture and set to side.
Recipe:
1) Place the rack in the Ninja and place the stuffed pepper halves on top of it - 6 medium-sized pepper halves should fit perfectly. Turn your Ninja to the Oven setting of 350°F. Cook for 15-20 minutes or until the pepper reaches desired tenderness. (Adding water or broth to the pot will soften them quicker).
Serving:
Cover stuffed pepper half with cheddar cheese and the sour cream sauce.
****
Perfect Pot Roast, By: Jill Bauer, QVC Host, October 1, 2014
Ingredients:
2 Tbs. espresso powder
4 Tbs. flour
2 Tbs. olive oil
1 4-lb beef chuck roast
2 medium onions, peeled and cut in large chunks
2 carrots, peeled and cut in large chunks
2 Yukon Gold potatoes, peeled and cut in large chunks
3 cloves garlic, minced
3 cups beef broth
1 (4-oz) bottle balsamic vinegar glaze, divided
4 Tbs. tomato paste, divided
2 Tbs. cornstarch + ¼ cup cold water, optional
Directions:
Combine the espresso powder and flour in a small bowl. Coat the beef roast.
Turn the Ninja to the Stove Top High setting, add the olive oil, and sear the roast on all sides; set aside. Add the onions and 2-oz of the vinegar glaze to the Ninja. Cook until lightly browned and then stir in the garlic.
Return the roast to the insert and add the carrots, potatoes, beef broth, and 2 Tbs. of tomato paste. Set Ninja to Slow Cook Low for 8 hours.
Remove the beef roast and stir in the remaining balsamic glaze and tomato paste. (If you like a thicker broth, combine the cornstarch and ¼ cup cold water. Stir the slurry into the broth. Serve.)
****
Philly Cheese Sloppy Joes*, By: Sue Karasek Nottmeier
Brown 1-2 pounds of hamburger then
add onion and green peppers (I add a lot)
a little Worcestershire sauce...
a little garlic
a can of beef boullion
envelope of ranch dressing
envelope of brown gravy
mix the ranch and gravy in ½ bullion and about ¼ cup water -
Cook on slow cook for a couple hours..
Usually when done I add provolone cheese to the hoagie roll.
This time I'm going to use Velveeta cheese .. I will add it once the onion and peppers are cooked thru. So that the cheese is melted in.. I would have used provolone but didn't have it on hand. About a ½ block.
I hardly ever salt and pepper much cause my hubby really adds it on.. (whether I add it or not).. so S & P to your taste.
Serve on hoagie roll ,... or you can make noodles and serve it that way.
I added some Kraft Italian shredded cheese also as I felt I needed more cheese.
****
Philly Cheese Steaks*, By: Brittany Lyons, January 5, 2015
10 slices of Steak-uums
1 onion, cut up
1 roasted red pepper, sliced
6-8 oz fresh mushrooms, chopped
1 small can of mushrooms, (ran out of fresh) - optional
1 green pepper, sliced
½ cup of low sodium beef stock, extra may be needed
teriyaki marinade, to taste
6 slices of Provo-mozzarella cheese – plus extra cheese to be added to the sandwich
garlic, garlic powder, and onion powder, to taste
hoagie buns
Directions:
Add all of the ingredients to the Ninja, except seasonings. Turn to Slow Cook Low for 4 hours. At the 2 hour mark, stir, check liquid and add garlic, garlic powder, and onion powder. It was very tender and delicious on a hoagie. ( I did add to much liquid, so watch your levels.) Make your sandwiches. Top with your favorite sauce and extra cheese.
****
Philly Cheese Steaks*, By: Michelle Vedder Yalch, September 8, 2014
Toast buttered rolls on Stove Top High until browned.
Add Steak-umms to Ninja, grill 2 minutes, then turn.
Add chopped onions to Steak-umms, salt and pepper to taste, 2 minutes, then turn.
Break up Steak-umms with wooden spatula, 2 minutes or until browned;
Turn, top with shredded mozzarella cheese, turn off Ninja and cover until cheese is melted.
Put on rolls and enjoy!
****
Philly Cheese Steak Sloppy Joes*, By: Tammy Ullrich, July 12, 2015
Hi everyone! Tonight I made a recipe from a Face Book page I like. It was so quick and easy.
Ingredients:
1 lb. ground beef (I used chuck)
1 onion, sliced into thin strips
1 poblano pepper, sliced into thin strips - (or green bell pepper)
1- 6 oz can sliced mushrooms
1 can golden mushroom soup
2 Tablespoons A-1 Steak sauce
Provolone cheese slices
Buns
Directions:
Turn your Ninja to Stove Top High. Brown ground beef and drain.
Add onions and peppers, cook until tender.
Add mushrooms, golden mushroom soup, and A-1 Steak sauce.
Cook until heated through.
Turn to Buffet/Warm setting to keep warm.
Put on toasted buns and add provolone cheese slices.
****
Pinwheel Steak Sandwiches, By: Diane Knopka, June 24, 2015
I just take sandwich steak, or thin sliced steak in the supermarket. They sometimes call it Braciole steak. Season the meat, place a cheese slice, some spinach or sliced mushrooms and then roll it up in a tube shape. Lay them next to each other in the multipurpose pan. Make sure to keep the spiral shape. Once all are tight in the pan, pour a jar of Heinz Homestyle brown gravy over them. Place your red silicone rack in the Ninja. Place the pan. Turn your Ninja to the Oven setting of 350° for about 30 minutes. It will take less time if the steak is real thin. We also like ours slightly medium rare. When you cut them they look like little pinwheels. They are delicious.
The meat is sold in the fresh meat section. It is thin sliced beef. If you don’t see it in your favorite store, ask the meat department manager.
**Added comment - What are known as Braciole in the United States are called Involtini in Italy.[2] Braciole - Involtini can be thin slices of beef, pork, or chicken rolled with a filling of grated cheese (usually Parmesan cheese or Pecorino Romano), sometimes egg to give consistency and some combination of additional ingredients such as bread crumbs, other cheeses, minced prosciutto, ham or Italian sausage, mushrooms, onions, garlic, spinach, pinoli (pine nuts), etc. Involtini (diminutive form of involti) means "little bundles". Each involtino is held together by a wooden toothpick, and the dish is usually served (in various sauces: red, white, etc.) as a second course. When cooked in tomato sauce, the sauce itself is used to toss the pasta for the first course, giving a consistent taste to the whole meal.
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Pioneer Woman's Drip Beef Sandwich*, By: Christy Pruitt Byers, June 14, 2015
Ingredients:
1- 4 pound chuck roast
Salt and black pepper, to taste
3 tablespoons butter
2 tablespoons canola oil
2 cups beef broth
2 tablespoons minced fresh rosemary
One 16-ounce jar pepperoncini, juice and all
2 yellow onions, sliced
10 to 12 toasted, buttered deli rolls
Directions:
Sprinkle the chuck roast with salt and pepper.
Melt 2 tablespoons of the butter and the canola oil in your Ninja on Stove Top High. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Add your sliced onions. Now cover the Ninja pot and simmer until the meat is tender and falling apart, 4 to 5 hours. (I used Slow Cook Low overnight).
Remove the roast from the pot and shred the meat completely using two forks. Return to the juices in your Ninja. Turn to Buffet/Warm to keep warm. To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the liquid over the meat. Top with a few peppers from the pot and plenty of onions.
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Pizza Burgers*, By: Madeline DiDonato, July 29, 2016
Pizza Burgers are a keeper! My kids loved them and the Ninja made it easy. This is the recipe from the Delish recipe site.
Ingredients:
1 lb. ground beef
2 garlic cloves, chopped
¼ cup chopped parsley
kosher salt
Freshly ground black pepper
2 Tbs. vegetable oil
4 slices mozzarella
8 pepperoni slices
2 cups jarred marinara sauce
4 Italian rolls (or hamburger buns)
2 Tbs. melted butter
2 tsp. garlic powder
1 tsp. Italian seasoning
¼ cup grated Parmesan
Directions:
While preparing your ingredients, turn your regular oven to 350°F, to begin preheating. You will be toasting the buns. (**Added comment by Aurelia Dougan McCollom - You can also us your Ninja to toast the buns using Stove Top High).
In a medium bowl, combine ground beef, garlic and parsley. Mix with a spatula until just combined. Using your hands, form 4 equally-sized patties. Season both sides with salt and pepper to taste.
Turn the Ninja to Stove Top High. Heat the oil. Add the burgers and cook for 3- 4 minutes. Flip and cook until brown. Pour the marinara sauce around the patties. Simmer for 3-5 minutes. Add 2 pepperoni slices to the burgers. Top each with cheese. Place the lid and cook until the cheese melts.
Prepare the buns. Brush melted butter on each half of the rolls. Sprinkle both sides with garlic powder, Italian seasoning, and parmesan. Bake until golden, about 10 minutes using your regular oven. (*See comment above).
When toasted, spread a dollop of marinara on each bottom bun followed by cooked burgers and the top bun halves.
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Polish Sausage (Beef) with Potatoes, Onions & Peppers*, By: Chris Reese, March 23, 2015
Here's how easy it is.... Cut up 6 average potatoes into small chunks (a little bigger than a quarter), put in bottom of pan. Melt 1 stick of butter or margarine and pour over potatoes. Add ¼ cup cooking oil. For seasonings I chose: salt, pepper and garlic for the potatoes and some Cajun spice sprinkled on top of the sausages; all to taste. Set Ninja to Oven 350° for 20 minutes. When time is done, add 1½ lbs cut up polish sausage and diced onions and bell pepper. Resume the Oven setting of 350° for 25 minutes and done!
Delish!!
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Poor Man's Pepper Steak, By: Amy Nichols, March 24, 2015
Fry up lean burger until about ½ way done. Add some large chopped or sliced bell peppers, fairly large chopped onion, sliced mushrooms, minced garlic, & minced or grated ginger (ground works too). Cook until burger is done and vegetables tender crisp. Add some soy sauce, a couple pats of butter, rice (we prefer basmati), & enough beef broth for the amount of rice you're making. Cook covered on Stove Top Low until rice is done.
**No amounts given. Adjust for your family.
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Porcupine Meatballs*, By: Ashley Creech Gilliam, April 25, 2018
Ingredients:
½ cup uncooked long grain white rice
½ cup water
1/3 cup chopped onion
1 teaspoon salt
½ teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 lb. ground beef
2 tablespoons canola oil
1 can (15 oz.) tomato sauce
1 can (10 oz) tomato soup
1 cup water
2 Tablespoons brown sugar
2 teaspoons Worcestershire sauce
Directions:
In a bowl, combine the first seven ingredients. Shape into 1½ inch balls.
Add the oil to the Ninja and cook on Stove Top High to brown. Drain excess grease. Combine tomato sauce, soup, water, brown sugar, and Worcestershire sauce. Remove half of the meatballs from the Ninja. Pour half of the sauce over the meatballs. Return the remaining meatballs and pour the remaining sauce over all.
Bring to a boil on Stove Top High. Let it boil for 5 minutes. Turn the Ninja to Slow Cook High and cook for 1 hour. If the sauce has not thickened enough to your liking, remove the lid for 15 minutes or so. They were perfect!
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Porcupine Meatballs, By: Deb Marnell, April 25, 2018
Ingredients:
1½ lbs. ground beef
1 beaten egg
1 small onion, chopped fine
garlic powder
1 box rice-a-roni
1 can tomato soup
1 can (15 oz.) petite diced tomatoes
¾ can water
several dashes Worcestershire sauce
Directions:
Mix the ground beef, egg, onion, garlic powder, and rice-a-roni, (not the seasoning), and form into meatballs. Turn the Ninja to Stove Top High and brown. Mix tomato soup, diced tomatoes, water, spice packet from rice-a-roni, and Worcestershire sauce. Mix well. Pour over the browned meatballs. Cook on Slow Cook High for one hour, or until done.
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Porcupine Meatballs Over Rice *, By: Marianna Southard Debolt, August 5, 2015
Ingredients:
1 pound ground beef
2 eggs
2 teaspoons dried onions
3 cups cooked rice
Tomato sauce
Parmesan cheese
Directions:
Mix beef, eggs, onions and 1 cup of cooked rice.
Form into balls, squeeze out any liquid from the rice.
Turn the Ninja to Stove Top Medium. Spray the pot with PAM or use a little oil. Place meatballs in the pot. Place the lid for about 5-10 minutes. Turn balls over cook another 5-10 minutes. When cooked through, pour your favorite tomato sauce over long enough to warm the sauce up. Add some rice to your plate and top with meatballs and sauce. Sprinkle a little parmesan cheese on top!
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Pot Roast, By: Linda Anderson, December 27, 2016
Ingredients:
3-4 lb pot roast
Paula Deen's House Seasoning, (found in our DIY File)
1 Campbell's Tavern-Style Pot Roast Sauce
2 cups each of beef broth
3-4 carrots (regular carrots cut up...not baby carrots)
1 onion, quartered
1 packet of McCormick's brown gravy
1 packet au jus gravy
1 packet chicken wine marinade
1 teaspoon of tomato sauce with basil, oregano, and garlic
1 packet of brown gravy mix
Directions:
I made two pot roasts in two Ninja's for Christmas Eve. Cooking on Slow Cook Low for 8 hours and then letting it switch to Buffet/Warm for 1½ hours. They were both seasoned with Paula Deen's House Seasoning, (found in our DIY File), and browned on both sides. I then added a package of Campbell's Tavern-Style Pot Roast Sauce on each one, 2 cups each of beef broth and added carrots and onions (regular carrots cut up...not baby carrots). I added in a packet of McCormick's brown gravy, au jus gravy, and a chicken wine marinade packet. A teaspoon of tomato sauce with basil, oregano, and garlic was added to each pot. Towards the end of the 8 hours, another packet of brown gravy mix was added. (Add the packets according to your taste), but 18 people, including two teenagers, told me this is the best roast they have ever tasted.
I did do a third roast in a regular crock-pot, but I don't think it turned out quite as tender. The carrots certainly didn't. I made that one for Christmas Day to take to some friends of ours.
**Lower sodium gravy mixes can be found in our DIY File.
**The member made 2 roasts. Ingredient amounts are for each one.
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Pot Roast #1, By: Jessica Conol
Ingredients:
3 lb boneless beef chuck pot roast
1 large can cream of mushroom soup
2 oz package onion soup mix
3 cloves of garlic
3-4 potatoes (cut into quarters)
3 carrots (cut into logs)
4 stalks of celery (cut into logs)
1 small onion (quartered)
Directions:
Put little oil in bottom of ninja. Turn Ninja to Oven at 350°F. Add garlic. Brown pot roast all sides. Mix together and add your cream of mushroom, onion soup mix, carrots, onion, celery. Pour soup mixture over beef. Turn to Slow Cook Low for 8 or 9 hours or Slow Cook High for 4 hours till fork tender. I took out the vegetables at 6 hours, didn’t it want it too soft and I did it at Slow Cook Low and took 9 hours for the meat to come tender. After meat was tender I broke it into pieces and added the vegetables back in. You might have to season yours a little more, all my family has different taste buds so I left it and they can put their own seasoning.
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Pot Roast #2, By: Kay Miller Evans
I fixed an easy pot roast recipe today I found on You Tube. Brown your roast on Stove Top High setting first. Add 1 can cream of mushroom soup over top of roast and then sprinkle a package of dry French onion soup mix over the top of the cream of mushroom soup. Turn your Ninja to slow cook Low for 6 hours. You don't have to add any liquid. I was leary at first, but it made wonderful tasting gravy.
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Pot Roast #3, By: Deborah Phelps Bondeson Matthews
Ingredients:
eye of round roast
2 large chopped onions
½ cup soy sauce
1 cup water
2 inch piece of fresh ginger chopped fine-you do not have to peel it
Directions:
I made the yummiest pot roast yesterday in my Ninja!! I love that you can brown in it and not dirty extra pans....anyway-I floured and browned an eye of round roast until it was brown on all sides-removed from the pan and added chopped onions and sautéed until slightly brown. Added the pot roast on the top of the onions then mixed soy sauce, water and fresh ginger chopped pretty fine-you do not have to peel it. Poured it on the top of the onions and roast and cooked on low for about 7 hours. I thickened the gravy with corn starch but it doesn't call for it-also they said you can add a ½ tsp of ground ginger at the end but again didn't feel it needed it. I served it over mashed potatoes but they also said it would be great over rice, noodles or stir fried veggies. I've made pot roast for many years but this was by far one of the best I had ever made-the gravy is so rich and good. I got this recipe from the newest Fix it and Forget it Cookbook-there are a ton more I want to try from this book-great recipes!!
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Pot Roast #4*, By: Cheryl Bachmann Schaal
I usually wing my pot roasts. Brown the roast in butter. (Stove Top High), dust with onion powder, salt pepper, add beef stock ½ way up, then because it's the Ninja, you can crock it or stove top it, I usually do the latter, for 2-3 hours on med, when meat is tender I add potato carrot & a quartered large sweet onion. About 30 minutes more usually on Stove Top High until the vegetables are done, add a butter flour rue to thicken gravy on Stove Top Medium, done!
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Pot Roast #5*, By: Michelle Hawkins Phifer
No not a specific recipe. I kinda got advice from members and mixed it. But I browned my roast on all sides using olive oil. Took out my roast and set it on rack. I then cut up red potatoes, carrots, celery, and onion. I put my veggies in with 3 cups of beef broth and 1 and a half cups of red wine. I also put in one packet of Lipton onion mix. Mixed that up. I then put my roast in with it and turned to Slow Cook Low for 8 hours.
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Pot Roast #6*, By: Gail Auer Buckley Gormley, January 3, 2015
My Ninja pot roast
On Stove Top High brown roast. Remove and set aside.
Cut up potatoes and baby carrots and place in pot.
Place roast on top.
In a bowl mix 1 package of Lipton onion soup
½ cup ketchup
½ cup brown sugar
2 cups water
Pour on top and cook on Slow Cook High setting until everything is soft, about 4-6 hours. Temperature probe the meat for doneness @ 4 or so hours and judge from there the time. (It will depend on the size of your roast.)...very good
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Pot Roast #7*, By: Evelyn Brown DiGeorge, August 13, 2015
Ingredients:
3 lb chuck roast – or larger
Flour
6 sweet onions, quartered
1 whole clove garlic, chopped
6-8 carrots, or 1 bag of baby carrots - amounts for your family
8 oz beef stock, (unsalted)
1 packet ranch dressing
1 packet pot roast seasoning
1-2 Tbs. butter
3-4 potatoes – quartered, or amount for your family
Directions:
Dredge roast in flour. Turn you Ninja to Stove Top High and brown on all sides. Remove. Sauté onions and garlic. Return roast. Add carrots, stock, dressing packet, and pot roast seasoning. Top with butter. Turn to Slow Cook Low for 6-7 hours. At the 3 hour mark, add the potatoes. Do not add water.
Hope you enjoy, it's looking great!
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Pot Roast #8, By: Jan Garbacz, September 2, 2015
Ingredients:
4-5 lb pot roast
6 small white potatoes
1 package of brown gravy mix
2 cups water
**all seasonings to taste**
minced dried onions
n'orleans seasionings
mesquite grill seasonings
celery salt
1 dried bay leaf
Directions:
While preparing your roast, turn your Ninja to Stove Top High to sear the meat. Place the rest of the ingredients around the meat. Turn to Slow Cook Low for 6-7 hours. All the flavors were fantastic. I stirred it every now and then; just because I wanted to. Hubby kept saying "wow that smells so good"!
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Post Roast – An Easy Recipe*, By: Manda Lee Brown, October 8, 2018
Ingredients:
3-4 lb. pot roast
baby carrots – amount for your family
red potatoes – amount for your family - cut into smallish pieces
1 can cream of mushroom
1 can beef gravy
salt, pepper, garlic, onion, basil, oregano – season to taste
Directions:
Add roast, potatoes, carrots and seasonings to the Ninja pot. Mix the soup and gravy in a bowl to incorporate. Pour over all. Turn to the Slow Cook Low setting for 7-8 hours.
(I shred the roast and then serve everything over rice.)
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Pot Roast - French Onion*, By: Renee Branson, September 21, 2015
My husband made French Onion beef pot roast tonight. Amazing.
Ingredients:
4-5 lb pot roast
2 Tbs. oil
Seasonings of choice
2 large sweet onions, sliced
32 oz beef broth
vegetables – optional
Directions:
Turn your Ninja to Stove Top High to begin heating while preparing your ingredients. Season your roast. Sear on all sides. Add the onions and beef broth. Turn to Slow Cook Low for 6-7 hours. Half way through cooking, if desired add vegetables of choice and continue cooking the remaining time.
** If desired, save broth and onions to be used as a soup starter for a French Onion Soup.
Pot Roast - French Onion*, (Recipe By: Renee Branson, September 21, 2015) Pot Roast - French Onion*, By: Tammy Ullrich, October 9, 2015**Added comment with photos - Pot Roast - French Onion*, By: Tammy Ullrich, October 9, 2015
Slice 3 big sweet onions instead of 2. No other vegetables were added. We're going to make French onion soup with the broth and onions.
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Prime Rib Au Jus, – Ninja Recipe Book
Searing the beef in the pot first ensures a flavorful crust that tastes great and helps to seal in the juices. Finish cooking the beef, then use the drippings to create a rich, meaty au jus. A special-occasion main dish, and only one pot to clean!
PREP: 10 minutes • COOK: 1 hour, 30 minutes • SERVINGS: 4
Ingredients
1 beef standing rib roast (about 5 pounds)
Salt and ground black pepper
1 tablespoon chopped fresh rosemary leaves
4 cups beef broth
1 tablespoon butter, softened
1 tablespoon all-purpose flour
Directions:
Season beef with salt, black pepper, and rosemary. Set pot to Stove Top High and heat pan. Add beef and cook uncovered 10 minutes or until browned on all sides. Remove beef from pot.
Pour broth into pot. Place roasting rack into pot. Place beef on rack. Set Oven to 350˚F for 1 hour. Cover and cook 1 hour for medium-rare or until desired doneness. Remove beef to cutting board and cover with foil.
Stir butter and flour in bowl. Add butter mixture to pot. Set to Stove Top High. Cook 10 minutes or until mixture is slightly reduced, stirring constantly. Serve sauce with beef.
**Added comment by: Tink Bell
After I cook the meat and the broth I added 10 minutes and a bag of egg noodles. Turn to Oven setting of 300°F. Add one more box of beef stock broth and ½ cup of chopped brown mushrooms.
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Prime Rib*, By: Julie Drake, April 5, 2018
Ingredients:
4.5 lbs. prime rib
salt, pepper - to taste
garlic powder – to taste
4 cups beef broth
optional for sauce:
1 tablespoon butter, softened
1 tablespoon all-purpose flour
Directions:
Season beef with salt, black pepper, and garlic powder. Set pot to Stove Top High and heat pan. Add beef and cook uncovered 10 minutes or until browned on all sides. Remove beef from pot.
Pour broth into pot. Place roasting rack into pot. Place beef on rack. Set Oven to 350˚F for 1 hour. Cover and cook 1 hour for medium-rare or until desired doneness. Remove beef to cutting board and cover with foil. Let rest 15 minutes before slicing.
*Stir butter and flour in bowl. Add butter mixture to pot. Set to Stove Top High. Cook 10 minutes or until mixture is slightly reduced, stirring constantly. Serve sauce with beef.
**Added comment by: Aurelia Dougan McCollom: This recipe was fixed directly in the pot, not using the rack. The majority of the prime rib recipes are using the rack. You can check other directions for guidance. The sauce is also from the Ninja Recipe Book for their prime rib.
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Prime Rib*, By: Jimmy Wright, December 26, 2015
(I cut the ribs off beforehand and tie them back on to cook).
Follow the recipe out of the Ninja cookbook exactly as written. Today's meat is 7.5 lbs including the ribs. Season with sea salt and ground black pepper.
Turn the Ninja to Stove Top High. Sear the meat on all sides. Remove meat. Add the rack to the Ninja. Pour in 4 cups of beef broth. Place meat on the rack. Turn to the Oven setting of 350°F, for one hour and you have medium rare prime rib. I have prepared this many times and it always comes out perfect.
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Prime Rib*, By: Perry Ferguson, October 16, 2014
I'm a over the road truck driver trainer. And tonight was my students last night in my truck. Before he moves to his own truck. So I asked him what he wanted for dinner. He said prime rib. Oh, ok I said. So we stopped at a Wal-Mart in Texas bought a roast. And this is what I made.
Potatoes, onion, mushrooms, and beef broth under roast turned on Steam bake 45 minutes, 350°. After browning the roast .
Meat was super tinder and by far the best steak dinner in a semi I've had.
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Prime Rib*, By: Joni M. Reed, June 25, 2014
I made prime rib in the Ninja 3 in 1 again last weekend. Took roast out of fridge about an hour before cooking. Rubbed with a mixture of salt, pepper and crushed/finely chopped rosemary and I seared it very well on all sides, about 5 minutes on each side on Stove Top High, including the ends, on Stove Top High, removed roast from the Ninja. Then followed recipe in Ninja book, turned to Oven 350°, put 2 cups beef broth in pot with a couple of sprigs of rosemary. Put rack in pot (I had to use the little one that came with my toaster oven set because I did an almost 7# rib roast), put rib roast on rack, covered and cooked for 1 hr & 15 minutes. PERFECTION! I am very impressed with the way a rib roast turns out in the Ninja and it's so fast. No one should be afraid to try this.
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Prime Rib*, By: Joni M. Reed
Since my Daughters Easter basket was a new Ninja 3 in 1, we made a prime rib in. We used the recipe in the small book that came with it. We also added granulated garlic to the salt and pepper and rubbed all over before putting a very good sear on all sides on Stove Top High. This took 15 to 17 minutes. Turn to Oven setting at 350° for 1 hour &15 minutes. OMG, IT WAS EXCELLENT.
**Added comment By: Joni M. Reed** - I was confused when I bought meat so I went to butcher & asked questions. Most of we regular people don't get to buy true prime rib, they are expensive and saved for places like cruise ships and restaurants. What we buy is actually standing rib roast. This one was bones less and exceptional. I got it at Pottstown Meats in Peoria's Metro Center. Butcher was Steve. They even carry it out to the car! Nice people & great service.
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Prime Rib Roast, By: Jean Amwake Goerlach
I made a prime rib roast in mine. I marinated it in an herb rub, then browned it on all four sides. Then I put the rack in and put the roast on the rack. I used beef stock so I could steam the roast. It was juicy, tender and absolutely delicious. Have made other roasts the same way. I leave my Ninja on the counter because I use it so much. This is one of the best buys I have ever bought.
Comment by: Audrey D Kline - What was the size of the roast and what temp and how long did you cook it? Thanks!
Comment by: Jean Amwake Goerlach - The roast was about a 5 lbs. roast and I cooked it at 350° for about 2 hours. If not done, let it go for a little while longer. It was delicious and I bought 2 more prime rib roast on sale and have in my freezer for another night. Can't wait to cook one.
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Prime Rib Roast, By: Tiffany Joe Kelley
Ingredients:
3.5 lb prime rib roast
My 7 Spice rub:
3 Tbs. granulated garlic
2 tsp ground white pepper
2 tsp ground black pepper
1 tsp onion powder
1 tsp of turmeric
½ tsp of oregano
½ of thyme
3 Tbs. of grapeseed oil
Directions:
Mix all ingredients together, rub all sides of roast.
Sear on Stove Top Medium for 4-5 minutes each side. I followed the old school cooking time of 15 minutes at 425°, then 1.5 hours at 300°. It was fabulous. I left the lid on too long while I was preparing the eggs so it cooked a bit longer even with the temp off.
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Pumpkin and Camembert Stuffed Meatloaf*, By: Gay Begnell, December 31, 2014
I made most of this up as i went. Cooking time might not be completely accurate as i just checked and took it out when it looked ready
Meatloaf recipe
1 kg ground beef – (2 lbs)
1 onion, diced
1 Tbs. Worcestershire sauce
2 eggs
200g raw pumpkin – (½ lb)
100g camembert - (¼ lb) Soft cheese, like Brie. You could use any cheese you like. Pumpkin and Fetta go well together too
Directions:
Mix mince, onion, sauce and eggs. Divide mix in half. Layer half mix in the bottom of multipurpose pan. Place layer of cut pumpkin. Then a layer of camembert. Cover with remaining mince mix.
Use oven function at 160c (350°) for approximately 1 hour.
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