Brines, Broths, Glazes, Marinades, Seasonings
Scroll down! The recipes follow the last listing! Scroll down!
YOU WILL FIND:
Au Jus Seasoning, By: Evelyn Barton, October 28, 2014
BBQ Sauce, By: Marilyn Giggles-Rainey Scott, April 11, 2015
Bone Broth, By: Aurelia Dougan McCollom, December 6, 2017
Brine, (Turkey), By: Julene Hibberd Dotson Evans
Brown Gravy Mix (low sodium)
Chicken Brine, October 4, 2015
Chicken Broth*, By: Marie Mastracci
Chicken Broth, By: Sky Holzhauer-Lugo
Chicken Stock*, By: Brian M Almashie, October 17, 2014
Chicken Stock*, By Rita Ramos
Chipotle Sauce, By: Fifi Engel, April 11, 2015
Emeril's Essence Creole Seasoning
Ham Stock*, By: Mary Ann Bethea, January 2, 2016
Hoisin Bourbon Glaze, By: Connie Mills, August 29, 2016
Homemade Chicken Broth, By: Aurelia Dougan McCollom
Homemade Condensed Cream of Chicken Soup, By: Gale Willy, October 6, 2014
Homemade Packet Mixes, By: Diane Wimmer, October 18, 2014
Homemade Ranch Mix, Sodium-Free
Homemade Tomato Ketchup*, By: Brian M Almashie, August 29, 2014
Marinade/Glaze on Pork Loin & Pork Chops, By: Bryn Egli Gentile
Master Mix for A Replacement of A Can of Cream Soup, By: Susan Schaeffer Perrica, October 9, 2014
Packet Roast Recipe, By: Dixie Upchurch
Pork Chop Brine, By: Barbara Callahan, October 4, 2015
Pork Chop Brine
Steak Marinade, August 6. 2017
To Tender Beef, By: Michele Pilhorn
Turkey Broth*, By: Michelle Painter Williams, April 4, 2016
Vegetable Broth*, By: Michelle Painter Williams, August 30, 2016
Au Jus Seasoning, By: Evelyn Barton, October 28, 2014
Ingredients:
12 beef bouillon cubes or 4 Tablespoons granulated
4 teaspoon onion powder
2 teaspoon parsley
¼ teaspoon black pepper
¼ teaspoon garlic powder
4 Tablespoon cornstarch
Directions:
Blend in blender 30 seconds or till completely ground. Store in an air tight container.
To make the sauce, measure out 4½ teaspoons in a small pan. Whisk in 2 cups of water. Heat over med-high heat 15 mins or until bubbly and thick.
4½ teaspoons dry equal 1 package seasoning.
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BBQ Sauce, By: Marilyn Giggles-Rainey Scott, April 11, 2015 – cross posted in Broths, Glazes, etc.
Ingredients:
1¼ cups apple cider vinegar
2 tablespoon Worcestershire sauce
2 tablespoon peanut butter
1 teaspoon salt (I used sea salt)
¼ cup lemon juice
1 teaspoon pepper
2 tablespoons chili powder – (I used green chile powder instead of red and omitted the salt)
4 tablespoons butter
Directions:
Bring all ingredients to a boil and stir constantly.
Lower the heat and simmer for 15 minutes.
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Bone Broth, By: Aurelia Dougan McCollom, December 6, 2017
Ingredients:
2 pounds (or more) of bones
1 onion
2 carrots
2 stalks of celery
2 tablespoons Apple Cider Vinegar
Optional:
1 bunch of parsley
1 tablespoon or more of sea salt
1 teaspoon peppercorns
herbs or spices to taste
water to cover
2 cloves of garlic for the last 30 minutes of cooking - optional
Directions:
If you are using raw bones, especially beef bones, it improves flavor to roast them first. Place in your Ninja pot. Turn to the Oven setting of 350°F, for 30-45 minutes.
When done, pour the water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.
Turn to Stove Top High and bring broth to a boil. Once it has reached a vigorous boil, reduce to a Slow Cook Low and cook for 6-12 hours*.
During the first few hours of simmering, you'll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. Check it every 20 minutes for the first 2 hours to remove this. During the last 30 minutes, add the garlic and parsley, if using.
Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.
*When I make my broths, if I make one batch it will be 12 hours. I will sometimes re-use the bones or carcasses, and refill with water. If I refill, I will cook each for 8 hours. Skimming as necessary. When done, I pour through a sieve into a large container to cool. (If I do two batches, I add to the first batch and stir.) When cooled, I will remove any excess risen fat and pour into sealable containers and freeze. I will then transfer the frozen broth to Food Saver bags and seal. They will last for years.
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Brine, (Turkey), By: Julene Hibberd Dotson Evans
I am going to do a turkey breast and so I think that the Ninja would be large enough to brine it and then I will cook it in the Ninja, making adaptations, here is how to brine. I also saw this on the program. Brine the turkey before you cook it, to do this, have 2 gal water, 2 cups salt and 2 cups sugar. Fully submerge the turkey and put in fridge for 24 hours. Rinse and pat dry, put the dry turkey in the fridge for one hour, this will help to dry it more, roast in oven 15 minutes for every pound at 325° degrees, so a ten pound turkey would be 150 minutes or 2.5 hours. Check the temperature in the thigh, which needs to be 165° degrees. Let rest an hour, this will help, other places say 30-40 minutes and the resting process will redistribute the juices.
I watched a local program for Thanksgiving cooking. For the leftover turkey, she showed to roast the carcass for 1 hour at 350° degrees. Then after that, she added carrots, celery, onions and bay leaves. Spices pepper corns, coriander corns, 2 whole cloves and two whole allspice balls. Baking the carcass really brings out the flavors.
**Added comments:**
Before brining your turkey, check to make sure that it hasn't already been brined. Many turkeys these days are injected with a brine solution to add moisture. This includes kosher turkeys as well. Look for a turkey that is just a turkey with no other ingredients. These are frequently labeled as "natural". If you try to brine a bird with injected solutions, pre-brined, or packaged in a salty solution, you will end up with a turkey too salty to eat.
To brine a turkey you will first need a large, nonreactive container. This could be plastic, glass or stainless steel. Other metal containers will react with the brine solution and give the turkey a metallic flavor. One great trick is to use a large, food safe sealable bag. Both Reynolds (Oven Roasting Bag for Turkeys) and Ziploc (XL Storage Bag) make very large food safe sealable bags that are great for brining. I prefer the Ziploc bags because they are stronger and less likely to be punctured. Place one of these bags in a large stock pot. This keeps everything together and makes clean-up easier.
Next, is knowing how much water you are going to need. To find this out, place the turkey, still in its packaging, in the container and fill the container with water. Yes, I know that the turkey is basically hollow so, add a few extra cups of water later when you do the math. Next, figure out how much water it will take so you know how much salt and sugar to add to the brine.
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Brown Gravy Mix (low sodium)
Ingredients:
1 2/3 cup cornstarch
6 Tbs. low sodium beef bouillon
2 tsp onion powder
1 tsp garlic powder
½ tsp pepper
Directions:
Mix all ingredients and store in air tight container. To make gravy add 3 Tbs. of mix to sauce pan and 1½ cups water. Bring to light boil and then simmer for 1 minute.
This recipe makes enough dry mix for 11 batches of gravy and the nutritional value is based on ¼ cup of the prepared gravy.
Nutrition Info: Calories: 18.8 .. Fat: 0.0g .. Carbohydrates: 4.4g .. Protein: 0.1g
Number of Servings: 67
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Chicken Brine, October 4, 2015
Ingredients:
¼ cup coarse salt
¼ cup firmly packed dark- brown sugar
12 whole black peppercorns
1 red chili pepper, thinly sliced
2 whole bay leaves
1 cup hot water
3 cups cold water
1 lemon, thinly sliced
1 small onion, thinly sliced
2 cloves of garlic, peeled, then crushed with the side of a cleaver
Directions:
Place the salt, brown sugar, peppercorns, chili pepper and bay leaves in a large, nonreactive bowl. Add the hot water, then whisk until the salt and brown sugar dissolve; stir in the cold water. Let brine come to room temperature. Pour over the chicken and stir in the lemon slices, onion and garlic. Cover the dish with plastic wrap and let stand in the refrigerator for 2 hours, turning the chicken once or twice.
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Chicken Broth*, By: Marie Mastracci
Throw a chicken carcass into the Ninja. Add about 7 cups of water, a couple of potatoes, couple of carrots, celery stick, one onion, bay leaf, salt and pepper to taste. Stove Top High until it begins to simmer. Turn to Slow Cook Low for 4 hours. Remove the meat from the bones, chop up potato, onion, celery from broth. Add enough of the broth and you have chicken soup for dinner and plenty of broth to freeze. Sometimes I have plenty of meat left over from the chicken which I keep in the fridge and once the broth is made I add it to my vegetables, and add some frozen broccoli to make a very hearty stew. Since joining this site, I've realized I'm a 'whatever I have on hand' kind of cook.
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Chicken Broth, By: Sky Holzhauer-Lugo
Welcome! The chicken was about 5 lbs (just under, if I remember correctly.) I usually make my stock with whatever I have on hand. So after I slow cooked the chicken (I did mine on low overnight with just salt, pepper & basil - no added water,) I de-boned it. Then I threw all the extras (skin, wings, bones, etc) back in the Ninja with whatever juices were leftover. I added about 4 cups of water - just to bring it up to about 2/3 full. I added a handful each of various dehydrated veggies (onion, carrot, celery) and cooked it all day. You can use fresh or frozen veggies too, if that is what you have on hand. Then I strained it all into a large bowl using a fine strainer. I let mine cool in the fridge for about an hour, and then scoop off the fat layer. Then, I just pour it into ice trays, and then bag them in quart bags. Each cube is about 1 oz, so if a recipe calls for cup, I just grab 8! Very easy, and super cheap! Hope this helps!
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Chicken Stock*, By: Brian M Almashie, October 17, 2014
Ingredients:
chicken breasts
uncooked chicken parts
4 large carrots
3 large yellow onions (quartered)
2 shallots
asparagus stalks
fresh herbs (thyme, basil, cilantro, rosemary, sage and parsley)
celery stalks (used 4 with leaves)
1 bulb garlic (peeled)
2 Tbs. peppercorns
Directions:
After bringing all ingredients to a boil on Stove Top High I turned it to Slow Cook Low for 12 hours.
**I put everything in a sanitized bag you normally use to wash delicate clothes so I don't have to strain it.
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Chicken Stock* By Rita Ramos
When I make chicken stock, I do it in different ways based on what I have on hand and what I plan to do with the stock. Oh, and my mood.
Today I used:
Cooked whole Chicken bones and parts — I’m using the leftover Cornish hens
3 Celery stalks (leaves & all), rough chop
2 Carrots, peeled and rough chop
1 Small sweet onion, quartered
4 Garlic cloves, whole but peeled
2 Bay leaves
Cracked black pepper, prefer whole peppercorns but didn’t have any
½ teaspoon thyme, prefer fresh but didn’t have any
1 teaspoon parsley, prefer fresh but didn’t have any (I think I need to grocery shop)
8 cups water
Directions:
Put all items in your Ninja and set to Slow Cook Low for 6 hours or so.
I plan to keep an eye on it and occasionally skim any foam.
After 6 hours, or whenever I feel it’s done, I will strain out all of the solid bits like that pesky chicken and the vegetable chunks. I’ll want to skim off the fat and I’ll do it the easy way by putting it in the fridge to chill, making that fat layer easy to get rid of.
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Chipotle Sauce, By: Fifi Engel, April 11, 2015
Chipotle Sauce: I used about 2 chipotle peppers in adobo sauce and added a little of the sauce as well to some mayo and blended in a blender. Everything is "to taste" so just see as you go along. I like quite a bit of the sauce on the tuna patties because it's just so good. I layered the patties and drizzled with the chipotle sauce on a bed of romaine with a side of white rice to go with the dish.
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Emeril's Essence Creole Seasoning
Ingredients:
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Directions:
Combine all ingredients thoroughly. Season to taste.
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Ham Stock*, By: Mary Ann Bethea, January 2, 2016
Ingredients:
2 seasoned ham – or 1 ham bone
Water to cover
Directions:
Add the ham hocks to the Ninja pot. Cover with water. Turn to Slow Cook Low for 4 hours or until meat is pulling away from the bone easily. Strain liquid. Freeze for soups or stock. Chop the ham and freeze separately for a later date.
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Hoisin Bourbon Glaze, By: Connie Mills, August 29, 2016
Mix the following ingredients together
1/3 cup Hoisin sauce
2 Tbs. Bourbon
2 Tbs. Seasoned rice vinegar
2 Tbs. Maple syrup
1½ tsp minced fresh peeled ginger
1½ tsp fresh lime juice – I didn’t have so used, 1 tsp of key west key lime juice
½ tsp chili paste w/garlic – I didn’t have chili paste with garlic, so I used regular chili paste (from Chinese market) & added ¼ tsp powdered garlic.
1 clove fresh garlic minced - I found a jar of minced ginger at a Chinese market Directions:
Oven roast without steam, grill or putting in a rotisserie oven. Warm the remaining sauce to serve as a dipping sauce. We had rave reviews from our guests.
*I also used half as marinade for a 2 lb pork loin. Place the pork loin in a food saver and pour half of the marinade over. Marinade for at least 2 hours.
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Homemade Chicken Broth, By: Aurelia Dougan McCollom
Ingredients:
Rotisserie Chicken Carcass or Turkey carcass or
2½ pounds bony chicken pieces
2 celery ribs with leaves
2 medium carrots or a handful of the baby carrots
2 medium onions, or 1 large, (I add it whole)
½ teaspoon dried rosemary, crushed
½ teaspoon dried thyme
1 teaspoon poultry seasoning
2 bay leaves (if you have a “tea bell” place this and the peppercorns inside and drop into the pot)
8 to 10 whole peppercorns
cold water (I add enough to cover and 1 inch from the top of pan)
Directions:
Place all ingredients in your Ninja and turn to Slow Cook Low for @ least 7 hours. I’ve gone as long as 12 hours.
Discard bones & vegetables. Strain broth using a sieve. Cool. I then poured into large bowls and refrigerated. Skim fat from surface. (I usually have very little)
I have multiple Lock n Lock containers, and I measure 1 cup and 2 cup servings. I then freeze these containers, I then run warm water over the containers to remove and freeze in my Food Saver bags. They last forever!!! Plus, I know how it was prepared!
My last batch yielded 12, 16 oz containers.
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Homemade Condensed Cream of Chicken Soup, By: Gale Willy, October 6, 2014
This homemade cream of chicken soup is going to be as flavorful as the broth you use so make sure it's a brand you like (or use homemade if you have it). I've made this several times using the organic chicken soup base (kind of like bouillon but in a paste form that stays refrigerated) and I like to use about 1 heaping teaspoon chicken base for the ¾ cup water amount. For the 1/8 teaspoon amounts on the seasonings - go ahead and add more if you like (or
use a heaping 1/8 teaspoon), it really is adaptable to taste. Also, when I haven't had poultry seasoning on hand, I omit it and throw in a pinch each of ground sage, marjoram, and ground thyme.
This recipe can be increased as needed. It makes the equivalent of one can of cream of chicken soup so if you need two cans, just go ahead and double. And if you really want to get wild and crazy, you can stir in some finely chopped
cooked chicken in at the end to give it the texture you know and love.
Ingredients:
¾ cup low-sodium chicken broth
1/8 teaspoon poultry seasoning (see note)
¼ teaspoon onion powder
1/8 teaspoon garlic powder
Pinch of black pepper
¼ teaspoon salt, more to taste if needed
Pinch of dried parsley
Pinch of paprika
½ cup milk
¼ cup all-purpose flour
Directions
1. In a medium saucepan, bring the broth and all the seasonings to a simmer.
2. In a liquid measuring cup or small bowl, vigorously whisk the milk and flour
together until smooth.
3. While whisking the broth, slowly pour in the flour/milk mixture, whisking
constantly.
4. Continue to stir and cook until the mixture bubbles and thickens, 3-4
minutes.
5. Remove from the heat and add additional salt and pepper to taste as
needed. Use immediately in a recipe or cool and refrigerate for up to a week.
This will thicken much more as it cools.
**Added comment By: Aurelia Dougan McCollom – since this recipes make enough for just one can, I recommend using the sauce pan as indicated. Then my other thought was, why not just add this to your recipe as it is cooking in your Ninja? It will bubble and thicken in the Ninja. What are your thoughts?
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Homemade Packet Mixes, By: Diane Wimmer, October 18, 2014
#1
1½ cups dried minced onion
⅔ cup beef bouillon powder (gluten-free)
2½ tablespoons onion powder
½ teaspoon crushed celery seed
½ teaspoon sugar
#2
2 tbsp organic dehydrated onion flakes
1 Tbs. organic dried parsley or 3 tbsp of organic fresh parsley
1 tsp organic garlic powder or 1/2 tsp fresh organic garlic, minced
½ tsp Celtic sea salt or Himalayan salt (or to taste)
Freshly ground pepper, to taste
#3
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sucanat (or sugar if you prefer)
½ teaspoon ground pepper
Homemade Ranch Seasoning Mix
1/3 cup dry buttermilk
2 Tbs. dried parsley
1½ tsp. dried dill weed
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. dried onion flakes
1 tsp. ground black pepper
1 tsp. dried chives
1 tsp. salt
Directions:
Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.
There are healthy recipes for most mixes....
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Homemade Ranch Mix, Sodium-Free
Yield: 42 Tablespoons
Ingredients:
15 no-salt saltine crackers (½ cup cracker crumbs)
2 cups dry minced parsley flakes
½ cup dry minced onion
2 tablespoons dry dill weed
½ cup Onion powder
½ cup Garlic powder
Directions:
Using a blender, chopper, or food processor, grind saltine (no-salt) crackers to a powder.
Add parsley flakes, minced onion, dill weed. Chop until herbs and onion are a fine powder.
Add garlic powder and onion powder. Blend together.
Store in a tightly covered container.
Use 1 tablespoon of mix instead of 1 package store-bought mix.
To Make Salad Dressing:
1 tablespoon mix
1 cup mayonnaise
1 cup buttermilk
makes 1 pint.
Low-Free Version:
1 tablespoon mix
1 cup fat-free yogurt or sour cream
1 cup fat-free milk
To Make Dip:
1 tablespoon mix
½ cup mayonnaise
1½ cups sour cream
Low-Free Version:
1 tablespoon mix
½ cup fat-free yogurt
1½ cups fat-free sour cream
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Homemade Tomato Ketchup*, By: Brian M Almashie, August 29, 2014 Ingredients:
1 extra large yellow onion, peeled and roughly chopped
1 stick celery, trimmed and roughly chopped
Olive oil
Thumb-sized piece fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
½ a fresh red chili and a few jalapenos deseeded and finely chopped
Bunch fresh basil, leaves and any other fresh herbs, picked, stalks chopped,
½ cup Worcestershire sauce
1 tablespoon coriander seeds
2 cloves
Sea salt
1 tsp of ground cloves
1 tsp mustard seeds
1 tsp of sweet paprika
1 teaspoon freshly ground black pepper
2 pounds yellow, orange or green tomatoes, chopped
¾ cup red wine vinegar
1/3 cup molasses and a few dashes of hot sauce (if desired).
Directions:
Place all the ingredients in your Ninja with a big splash of olive oil EXCEPT the molasses, vinegar, tomatoes and basil and other fresh herbs. Season with the pepper and a good pinch of salt. Cook on Stove Top High until browned about 10 minutes. Add tomatoes and herbs, (basil, thyme, rosemary, oregano), molasses, vinegar. After cooking for 4 hours, Switch to Slow Cook Low for 2 hours and then put it in the food processor. It is really flavorful and spicy due to the Jalapeño and Tabasco. Whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 3 weeks in the fridge.
Delicious! This is gonna be great on burgers and scrambled eggs. Highly recommend you make this folks! Came out perfect!
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Marinade/Glaze on Pork Loin & Pork Chops, By: Bryn Egli Gentile
1 Tbs. yellow mustard
1 Tbs. Worcestershire
2 Tbs. olive oil
2 Tbs. dried onion
1½ tsp garlic powder
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Master Mix for A Replacement of A Can of Cream Soup, By: Susan Schaeffer Perrica, October 9, 2014
Ingredients:
2 cups instant nonfat dry milk
¾ cup cornstarch
¼ cup chicken bouillon
2 Tbs. onion flakes
2 tsp Italian seasoning
Directions:
Mix all ingredients in a freezer zip-lock and shake. Equals 9 cans cream of soup. To make 1 can of soup equivalent you cook together 1/3 cup mix and ¼ cup water as it thickens you add 8-10 oz milk and heat and stir until thick and creamy.
It makes equivalent of nine cans of soup. If you follow Weight Watchers it is 2.4 points.
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Packet Roast Recipe, By: Dixie Upchurch
Ingredients:
1 package brown gravy mix
1 package ranch dressing mix
1 package Italian dressing mix
Directions:
Stir in 1 cup water or broth and pour over roast. Easy, quick & delicious!
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Pork Chop Brine, By: Barbara Callahan, October 4, 2015
Ingredients:
1 cup boiling water
3 tablespoons of sea salt
2 cups of cold water
Directions:
Dissolve salt in boiling water. Add cold water to bring the temperature of the brine down to room temperature. Place pork in a bowl and pour room temperature water to cover the meat. Let sit 30 minutes or up to 4 hours.
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Pork Chop Brine
For 2-4 pork chops
Ingredients:
For the brine (optional):
3 cups cold water, divided
3 tablespoons coarse kosher salt (or 2½ tablespoons table salt)
Optional flavorings: 2 smashed garlic cloves, ½ teaspoon black peppercorns, 1 bay leaf
Directions:
Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
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Steak Marinade, August 6. 2017
Ingredients:
½ cup Soy Sauce
2 Tbs. olive oil
½ cup brown sugar
½ tsp Season All {or any type of all-purpose seasoning salt}
¼ tsp ground ginger
¼ tsp black pepper
¼ tsp garlic powder
Directions:
Put a gallon-sized Ziploc bag in a bowl and add all the ingredients of the marinade to the bag. (The bowl helps keep the bag upright and in place.)
Seal the bag and shake the bag around a bit, as well as squish it around with your hands to mix all the ingredients.
Add the steak and squish it all around again, until the marinade covers the steak.
Allow to marinate for 3-6 hours, depending on the thickness of your steak.
Grill steak 2-6 minutes per side, depending on the type of steak used and overall thickness. Enjoy!
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To Tender Beef, By: Michele Pilhorn
If you want to make the meat a little more tender have you try adding sherry or even red wine vinegar to make a roast more tender.
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Turkey Broth*, By: Michelle Painter Williams, April 4, 2016
Making turkey broth. The best hint I ever got is to save all the vegetable peels and left over vegetables. Place in a Zip-lock bag and store in the freezer. When I have a gallon Zip-lock filled and a bunch of bones I make broth. This time I used a turkey carcass, vegetable bits, 2 tsp salt, 2 bay leaves. Add all of the ingredients to the Ninja and fill it with water. Turn to Slow Cook Low for 9 hours.
When it cools remove the meat, bones, and the vegetables. Throw the vegetables away. I strain the broth and put it in jars. The turkey meat is becoming dog food tonight.
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Vegetable Broth*, By: Michelle Painter Williams, August 30, 2016
I was going to make chicken broth but discovered I didn't have any chicken bones, but I did find jars of chicken broth in the freezer. I also found bags of frozen veggie cutoffs taking up way to much space in the freezer! So, I will be making vegetable broth.
Add your blend of vegetables to the Ninja pot. Add 3 tsp of salt, bay leaves and pepper on top. Fill the Ninja with water. Turn to Slow Cook Low for 8 hours. I will re-use the veggies to make a second batch.
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YOU WILL FIND:
Au Jus Seasoning, By: Evelyn Barton, October 28, 2014
BBQ Sauce, By: Marilyn Giggles-Rainey Scott, April 11, 2015
Bone Broth, By: Aurelia Dougan McCollom, December 6, 2017
Brine, (Turkey), By: Julene Hibberd Dotson Evans
Brown Gravy Mix (low sodium)
Chicken Brine, October 4, 2015
Chicken Broth*, By: Marie Mastracci
Chicken Broth, By: Sky Holzhauer-Lugo
Chicken Stock*, By: Brian M Almashie, October 17, 2014
Chicken Stock*, By Rita Ramos
Chipotle Sauce, By: Fifi Engel, April 11, 2015
Emeril's Essence Creole Seasoning
Ham Stock*, By: Mary Ann Bethea, January 2, 2016
Hoisin Bourbon Glaze, By: Connie Mills, August 29, 2016
Homemade Chicken Broth, By: Aurelia Dougan McCollom
Homemade Condensed Cream of Chicken Soup, By: Gale Willy, October 6, 2014
Homemade Packet Mixes, By: Diane Wimmer, October 18, 2014
Homemade Ranch Mix, Sodium-Free
Homemade Tomato Ketchup*, By: Brian M Almashie, August 29, 2014
Marinade/Glaze on Pork Loin & Pork Chops, By: Bryn Egli Gentile
Master Mix for A Replacement of A Can of Cream Soup, By: Susan Schaeffer Perrica, October 9, 2014
Packet Roast Recipe, By: Dixie Upchurch
Pork Chop Brine, By: Barbara Callahan, October 4, 2015
Pork Chop Brine
Steak Marinade, August 6. 2017
To Tender Beef, By: Michele Pilhorn
Turkey Broth*, By: Michelle Painter Williams, April 4, 2016
Vegetable Broth*, By: Michelle Painter Williams, August 30, 2016
Au Jus Seasoning, By: Evelyn Barton, October 28, 2014
Ingredients:
12 beef bouillon cubes or 4 Tablespoons granulated
4 teaspoon onion powder
2 teaspoon parsley
¼ teaspoon black pepper
¼ teaspoon garlic powder
4 Tablespoon cornstarch
Directions:
Blend in blender 30 seconds or till completely ground. Store in an air tight container.
To make the sauce, measure out 4½ teaspoons in a small pan. Whisk in 2 cups of water. Heat over med-high heat 15 mins or until bubbly and thick.
4½ teaspoons dry equal 1 package seasoning.
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BBQ Sauce, By: Marilyn Giggles-Rainey Scott, April 11, 2015 – cross posted in Broths, Glazes, etc.
Ingredients:
1¼ cups apple cider vinegar
2 tablespoon Worcestershire sauce
2 tablespoon peanut butter
1 teaspoon salt (I used sea salt)
¼ cup lemon juice
1 teaspoon pepper
2 tablespoons chili powder – (I used green chile powder instead of red and omitted the salt)
4 tablespoons butter
Directions:
Bring all ingredients to a boil and stir constantly.
Lower the heat and simmer for 15 minutes.
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Bone Broth, By: Aurelia Dougan McCollom, December 6, 2017
Ingredients:
2 pounds (or more) of bones
1 onion
2 carrots
2 stalks of celery
2 tablespoons Apple Cider Vinegar
Optional:
1 bunch of parsley
1 tablespoon or more of sea salt
1 teaspoon peppercorns
herbs or spices to taste
water to cover
2 cloves of garlic for the last 30 minutes of cooking - optional
Directions:
If you are using raw bones, especially beef bones, it improves flavor to roast them first. Place in your Ninja pot. Turn to the Oven setting of 350°F, for 30-45 minutes.
When done, pour the water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.
Turn to Stove Top High and bring broth to a boil. Once it has reached a vigorous boil, reduce to a Slow Cook Low and cook for 6-12 hours*.
During the first few hours of simmering, you'll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. Check it every 20 minutes for the first 2 hours to remove this. During the last 30 minutes, add the garlic and parsley, if using.
Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.
*When I make my broths, if I make one batch it will be 12 hours. I will sometimes re-use the bones or carcasses, and refill with water. If I refill, I will cook each for 8 hours. Skimming as necessary. When done, I pour through a sieve into a large container to cool. (If I do two batches, I add to the first batch and stir.) When cooled, I will remove any excess risen fat and pour into sealable containers and freeze. I will then transfer the frozen broth to Food Saver bags and seal. They will last for years.
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Brine, (Turkey), By: Julene Hibberd Dotson Evans
I am going to do a turkey breast and so I think that the Ninja would be large enough to brine it and then I will cook it in the Ninja, making adaptations, here is how to brine. I also saw this on the program. Brine the turkey before you cook it, to do this, have 2 gal water, 2 cups salt and 2 cups sugar. Fully submerge the turkey and put in fridge for 24 hours. Rinse and pat dry, put the dry turkey in the fridge for one hour, this will help to dry it more, roast in oven 15 minutes for every pound at 325° degrees, so a ten pound turkey would be 150 minutes or 2.5 hours. Check the temperature in the thigh, which needs to be 165° degrees. Let rest an hour, this will help, other places say 30-40 minutes and the resting process will redistribute the juices.
I watched a local program for Thanksgiving cooking. For the leftover turkey, she showed to roast the carcass for 1 hour at 350° degrees. Then after that, she added carrots, celery, onions and bay leaves. Spices pepper corns, coriander corns, 2 whole cloves and two whole allspice balls. Baking the carcass really brings out the flavors.
**Added comments:**
Before brining your turkey, check to make sure that it hasn't already been brined. Many turkeys these days are injected with a brine solution to add moisture. This includes kosher turkeys as well. Look for a turkey that is just a turkey with no other ingredients. These are frequently labeled as "natural". If you try to brine a bird with injected solutions, pre-brined, or packaged in a salty solution, you will end up with a turkey too salty to eat.
To brine a turkey you will first need a large, nonreactive container. This could be plastic, glass or stainless steel. Other metal containers will react with the brine solution and give the turkey a metallic flavor. One great trick is to use a large, food safe sealable bag. Both Reynolds (Oven Roasting Bag for Turkeys) and Ziploc (XL Storage Bag) make very large food safe sealable bags that are great for brining. I prefer the Ziploc bags because they are stronger and less likely to be punctured. Place one of these bags in a large stock pot. This keeps everything together and makes clean-up easier.
Next, is knowing how much water you are going to need. To find this out, place the turkey, still in its packaging, in the container and fill the container with water. Yes, I know that the turkey is basically hollow so, add a few extra cups of water later when you do the math. Next, figure out how much water it will take so you know how much salt and sugar to add to the brine.
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Brown Gravy Mix (low sodium)
Ingredients:
1 2/3 cup cornstarch
6 Tbs. low sodium beef bouillon
2 tsp onion powder
1 tsp garlic powder
½ tsp pepper
Directions:
Mix all ingredients and store in air tight container. To make gravy add 3 Tbs. of mix to sauce pan and 1½ cups water. Bring to light boil and then simmer for 1 minute.
This recipe makes enough dry mix for 11 batches of gravy and the nutritional value is based on ¼ cup of the prepared gravy.
Nutrition Info: Calories: 18.8 .. Fat: 0.0g .. Carbohydrates: 4.4g .. Protein: 0.1g
Number of Servings: 67
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Chicken Brine, October 4, 2015
Ingredients:
¼ cup coarse salt
¼ cup firmly packed dark- brown sugar
12 whole black peppercorns
1 red chili pepper, thinly sliced
2 whole bay leaves
1 cup hot water
3 cups cold water
1 lemon, thinly sliced
1 small onion, thinly sliced
2 cloves of garlic, peeled, then crushed with the side of a cleaver
Directions:
Place the salt, brown sugar, peppercorns, chili pepper and bay leaves in a large, nonreactive bowl. Add the hot water, then whisk until the salt and brown sugar dissolve; stir in the cold water. Let brine come to room temperature. Pour over the chicken and stir in the lemon slices, onion and garlic. Cover the dish with plastic wrap and let stand in the refrigerator for 2 hours, turning the chicken once or twice.
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Chicken Broth*, By: Marie Mastracci
Throw a chicken carcass into the Ninja. Add about 7 cups of water, a couple of potatoes, couple of carrots, celery stick, one onion, bay leaf, salt and pepper to taste. Stove Top High until it begins to simmer. Turn to Slow Cook Low for 4 hours. Remove the meat from the bones, chop up potato, onion, celery from broth. Add enough of the broth and you have chicken soup for dinner and plenty of broth to freeze. Sometimes I have plenty of meat left over from the chicken which I keep in the fridge and once the broth is made I add it to my vegetables, and add some frozen broccoli to make a very hearty stew. Since joining this site, I've realized I'm a 'whatever I have on hand' kind of cook.
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Chicken Broth, By: Sky Holzhauer-Lugo
Welcome! The chicken was about 5 lbs (just under, if I remember correctly.) I usually make my stock with whatever I have on hand. So after I slow cooked the chicken (I did mine on low overnight with just salt, pepper & basil - no added water,) I de-boned it. Then I threw all the extras (skin, wings, bones, etc) back in the Ninja with whatever juices were leftover. I added about 4 cups of water - just to bring it up to about 2/3 full. I added a handful each of various dehydrated veggies (onion, carrot, celery) and cooked it all day. You can use fresh or frozen veggies too, if that is what you have on hand. Then I strained it all into a large bowl using a fine strainer. I let mine cool in the fridge for about an hour, and then scoop off the fat layer. Then, I just pour it into ice trays, and then bag them in quart bags. Each cube is about 1 oz, so if a recipe calls for cup, I just grab 8! Very easy, and super cheap! Hope this helps!
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Chicken Stock*, By: Brian M Almashie, October 17, 2014
Ingredients:
chicken breasts
uncooked chicken parts
4 large carrots
3 large yellow onions (quartered)
2 shallots
asparagus stalks
fresh herbs (thyme, basil, cilantro, rosemary, sage and parsley)
celery stalks (used 4 with leaves)
1 bulb garlic (peeled)
2 Tbs. peppercorns
Directions:
After bringing all ingredients to a boil on Stove Top High I turned it to Slow Cook Low for 12 hours.
**I put everything in a sanitized bag you normally use to wash delicate clothes so I don't have to strain it.
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Chicken Stock* By Rita Ramos
When I make chicken stock, I do it in different ways based on what I have on hand and what I plan to do with the stock. Oh, and my mood.
Today I used:
Cooked whole Chicken bones and parts — I’m using the leftover Cornish hens
3 Celery stalks (leaves & all), rough chop
2 Carrots, peeled and rough chop
1 Small sweet onion, quartered
4 Garlic cloves, whole but peeled
2 Bay leaves
Cracked black pepper, prefer whole peppercorns but didn’t have any
½ teaspoon thyme, prefer fresh but didn’t have any
1 teaspoon parsley, prefer fresh but didn’t have any (I think I need to grocery shop)
8 cups water
Directions:
Put all items in your Ninja and set to Slow Cook Low for 6 hours or so.
I plan to keep an eye on it and occasionally skim any foam.
After 6 hours, or whenever I feel it’s done, I will strain out all of the solid bits like that pesky chicken and the vegetable chunks. I’ll want to skim off the fat and I’ll do it the easy way by putting it in the fridge to chill, making that fat layer easy to get rid of.
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Chipotle Sauce, By: Fifi Engel, April 11, 2015
Chipotle Sauce: I used about 2 chipotle peppers in adobo sauce and added a little of the sauce as well to some mayo and blended in a blender. Everything is "to taste" so just see as you go along. I like quite a bit of the sauce on the tuna patties because it's just so good. I layered the patties and drizzled with the chipotle sauce on a bed of romaine with a side of white rice to go with the dish.
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Emeril's Essence Creole Seasoning
Ingredients:
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Directions:
Combine all ingredients thoroughly. Season to taste.
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Ham Stock*, By: Mary Ann Bethea, January 2, 2016
Ingredients:
2 seasoned ham – or 1 ham bone
Water to cover
Directions:
Add the ham hocks to the Ninja pot. Cover with water. Turn to Slow Cook Low for 4 hours or until meat is pulling away from the bone easily. Strain liquid. Freeze for soups or stock. Chop the ham and freeze separately for a later date.
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Hoisin Bourbon Glaze, By: Connie Mills, August 29, 2016
Mix the following ingredients together
1/3 cup Hoisin sauce
2 Tbs. Bourbon
2 Tbs. Seasoned rice vinegar
2 Tbs. Maple syrup
1½ tsp minced fresh peeled ginger
1½ tsp fresh lime juice – I didn’t have so used, 1 tsp of key west key lime juice
½ tsp chili paste w/garlic – I didn’t have chili paste with garlic, so I used regular chili paste (from Chinese market) & added ¼ tsp powdered garlic.
1 clove fresh garlic minced - I found a jar of minced ginger at a Chinese market Directions:
Oven roast without steam, grill or putting in a rotisserie oven. Warm the remaining sauce to serve as a dipping sauce. We had rave reviews from our guests.
*I also used half as marinade for a 2 lb pork loin. Place the pork loin in a food saver and pour half of the marinade over. Marinade for at least 2 hours.
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Homemade Chicken Broth, By: Aurelia Dougan McCollom
Ingredients:
Rotisserie Chicken Carcass or Turkey carcass or
2½ pounds bony chicken pieces
2 celery ribs with leaves
2 medium carrots or a handful of the baby carrots
2 medium onions, or 1 large, (I add it whole)
½ teaspoon dried rosemary, crushed
½ teaspoon dried thyme
1 teaspoon poultry seasoning
2 bay leaves (if you have a “tea bell” place this and the peppercorns inside and drop into the pot)
8 to 10 whole peppercorns
cold water (I add enough to cover and 1 inch from the top of pan)
Directions:
Place all ingredients in your Ninja and turn to Slow Cook Low for @ least 7 hours. I’ve gone as long as 12 hours.
Discard bones & vegetables. Strain broth using a sieve. Cool. I then poured into large bowls and refrigerated. Skim fat from surface. (I usually have very little)
I have multiple Lock n Lock containers, and I measure 1 cup and 2 cup servings. I then freeze these containers, I then run warm water over the containers to remove and freeze in my Food Saver bags. They last forever!!! Plus, I know how it was prepared!
My last batch yielded 12, 16 oz containers.
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Homemade Condensed Cream of Chicken Soup, By: Gale Willy, October 6, 2014
This homemade cream of chicken soup is going to be as flavorful as the broth you use so make sure it's a brand you like (or use homemade if you have it). I've made this several times using the organic chicken soup base (kind of like bouillon but in a paste form that stays refrigerated) and I like to use about 1 heaping teaspoon chicken base for the ¾ cup water amount. For the 1/8 teaspoon amounts on the seasonings - go ahead and add more if you like (or
use a heaping 1/8 teaspoon), it really is adaptable to taste. Also, when I haven't had poultry seasoning on hand, I omit it and throw in a pinch each of ground sage, marjoram, and ground thyme.
This recipe can be increased as needed. It makes the equivalent of one can of cream of chicken soup so if you need two cans, just go ahead and double. And if you really want to get wild and crazy, you can stir in some finely chopped
cooked chicken in at the end to give it the texture you know and love.
Ingredients:
¾ cup low-sodium chicken broth
1/8 teaspoon poultry seasoning (see note)
¼ teaspoon onion powder
1/8 teaspoon garlic powder
Pinch of black pepper
¼ teaspoon salt, more to taste if needed
Pinch of dried parsley
Pinch of paprika
½ cup milk
¼ cup all-purpose flour
Directions
1. In a medium saucepan, bring the broth and all the seasonings to a simmer.
2. In a liquid measuring cup or small bowl, vigorously whisk the milk and flour
together until smooth.
3. While whisking the broth, slowly pour in the flour/milk mixture, whisking
constantly.
4. Continue to stir and cook until the mixture bubbles and thickens, 3-4
minutes.
5. Remove from the heat and add additional salt and pepper to taste as
needed. Use immediately in a recipe or cool and refrigerate for up to a week.
This will thicken much more as it cools.
**Added comment By: Aurelia Dougan McCollom – since this recipes make enough for just one can, I recommend using the sauce pan as indicated. Then my other thought was, why not just add this to your recipe as it is cooking in your Ninja? It will bubble and thicken in the Ninja. What are your thoughts?
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Homemade Packet Mixes, By: Diane Wimmer, October 18, 2014
#1
1½ cups dried minced onion
⅔ cup beef bouillon powder (gluten-free)
2½ tablespoons onion powder
½ teaspoon crushed celery seed
½ teaspoon sugar
#2
2 tbsp organic dehydrated onion flakes
1 Tbs. organic dried parsley or 3 tbsp of organic fresh parsley
1 tsp organic garlic powder or 1/2 tsp fresh organic garlic, minced
½ tsp Celtic sea salt or Himalayan salt (or to taste)
Freshly ground pepper, to taste
#3
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sucanat (or sugar if you prefer)
½ teaspoon ground pepper
Homemade Ranch Seasoning Mix
1/3 cup dry buttermilk
2 Tbs. dried parsley
1½ tsp. dried dill weed
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. dried onion flakes
1 tsp. ground black pepper
1 tsp. dried chives
1 tsp. salt
Directions:
Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.
There are healthy recipes for most mixes....
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Homemade Ranch Mix, Sodium-Free
Yield: 42 Tablespoons
Ingredients:
15 no-salt saltine crackers (½ cup cracker crumbs)
2 cups dry minced parsley flakes
½ cup dry minced onion
2 tablespoons dry dill weed
½ cup Onion powder
½ cup Garlic powder
Directions:
Using a blender, chopper, or food processor, grind saltine (no-salt) crackers to a powder.
Add parsley flakes, minced onion, dill weed. Chop until herbs and onion are a fine powder.
Add garlic powder and onion powder. Blend together.
Store in a tightly covered container.
Use 1 tablespoon of mix instead of 1 package store-bought mix.
To Make Salad Dressing:
1 tablespoon mix
1 cup mayonnaise
1 cup buttermilk
makes 1 pint.
Low-Free Version:
1 tablespoon mix
1 cup fat-free yogurt or sour cream
1 cup fat-free milk
To Make Dip:
1 tablespoon mix
½ cup mayonnaise
1½ cups sour cream
Low-Free Version:
1 tablespoon mix
½ cup fat-free yogurt
1½ cups fat-free sour cream
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Homemade Tomato Ketchup*, By: Brian M Almashie, August 29, 2014 Ingredients:
1 extra large yellow onion, peeled and roughly chopped
1 stick celery, trimmed and roughly chopped
Olive oil
Thumb-sized piece fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
½ a fresh red chili and a few jalapenos deseeded and finely chopped
Bunch fresh basil, leaves and any other fresh herbs, picked, stalks chopped,
½ cup Worcestershire sauce
1 tablespoon coriander seeds
2 cloves
Sea salt
1 tsp of ground cloves
1 tsp mustard seeds
1 tsp of sweet paprika
1 teaspoon freshly ground black pepper
2 pounds yellow, orange or green tomatoes, chopped
¾ cup red wine vinegar
1/3 cup molasses and a few dashes of hot sauce (if desired).
Directions:
Place all the ingredients in your Ninja with a big splash of olive oil EXCEPT the molasses, vinegar, tomatoes and basil and other fresh herbs. Season with the pepper and a good pinch of salt. Cook on Stove Top High until browned about 10 minutes. Add tomatoes and herbs, (basil, thyme, rosemary, oregano), molasses, vinegar. After cooking for 4 hours, Switch to Slow Cook Low for 2 hours and then put it in the food processor. It is really flavorful and spicy due to the Jalapeño and Tabasco. Whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 3 weeks in the fridge.
Delicious! This is gonna be great on burgers and scrambled eggs. Highly recommend you make this folks! Came out perfect!
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Marinade/Glaze on Pork Loin & Pork Chops, By: Bryn Egli Gentile
1 Tbs. yellow mustard
1 Tbs. Worcestershire
2 Tbs. olive oil
2 Tbs. dried onion
1½ tsp garlic powder
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Master Mix for A Replacement of A Can of Cream Soup, By: Susan Schaeffer Perrica, October 9, 2014
Ingredients:
2 cups instant nonfat dry milk
¾ cup cornstarch
¼ cup chicken bouillon
2 Tbs. onion flakes
2 tsp Italian seasoning
Directions:
Mix all ingredients in a freezer zip-lock and shake. Equals 9 cans cream of soup. To make 1 can of soup equivalent you cook together 1/3 cup mix and ¼ cup water as it thickens you add 8-10 oz milk and heat and stir until thick and creamy.
It makes equivalent of nine cans of soup. If you follow Weight Watchers it is 2.4 points.
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Packet Roast Recipe, By: Dixie Upchurch
Ingredients:
1 package brown gravy mix
1 package ranch dressing mix
1 package Italian dressing mix
Directions:
Stir in 1 cup water or broth and pour over roast. Easy, quick & delicious!
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Pork Chop Brine, By: Barbara Callahan, October 4, 2015
Ingredients:
1 cup boiling water
3 tablespoons of sea salt
2 cups of cold water
Directions:
Dissolve salt in boiling water. Add cold water to bring the temperature of the brine down to room temperature. Place pork in a bowl and pour room temperature water to cover the meat. Let sit 30 minutes or up to 4 hours.
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Pork Chop Brine
For 2-4 pork chops
Ingredients:
For the brine (optional):
3 cups cold water, divided
3 tablespoons coarse kosher salt (or 2½ tablespoons table salt)
Optional flavorings: 2 smashed garlic cloves, ½ teaspoon black peppercorns, 1 bay leaf
Directions:
Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
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Steak Marinade, August 6. 2017
Ingredients:
½ cup Soy Sauce
2 Tbs. olive oil
½ cup brown sugar
½ tsp Season All {or any type of all-purpose seasoning salt}
¼ tsp ground ginger
¼ tsp black pepper
¼ tsp garlic powder
Directions:
Put a gallon-sized Ziploc bag in a bowl and add all the ingredients of the marinade to the bag. (The bowl helps keep the bag upright and in place.)
Seal the bag and shake the bag around a bit, as well as squish it around with your hands to mix all the ingredients.
Add the steak and squish it all around again, until the marinade covers the steak.
Allow to marinate for 3-6 hours, depending on the thickness of your steak.
Grill steak 2-6 minutes per side, depending on the type of steak used and overall thickness. Enjoy!
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To Tender Beef, By: Michele Pilhorn
If you want to make the meat a little more tender have you try adding sherry or even red wine vinegar to make a roast more tender.
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Turkey Broth*, By: Michelle Painter Williams, April 4, 2016
Making turkey broth. The best hint I ever got is to save all the vegetable peels and left over vegetables. Place in a Zip-lock bag and store in the freezer. When I have a gallon Zip-lock filled and a bunch of bones I make broth. This time I used a turkey carcass, vegetable bits, 2 tsp salt, 2 bay leaves. Add all of the ingredients to the Ninja and fill it with water. Turn to Slow Cook Low for 9 hours.
When it cools remove the meat, bones, and the vegetables. Throw the vegetables away. I strain the broth and put it in jars. The turkey meat is becoming dog food tonight.
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Vegetable Broth*, By: Michelle Painter Williams, August 30, 2016
I was going to make chicken broth but discovered I didn't have any chicken bones, but I did find jars of chicken broth in the freezer. I also found bags of frozen veggie cutoffs taking up way to much space in the freezer! So, I will be making vegetable broth.
Add your blend of vegetables to the Ninja pot. Add 3 tsp of salt, bay leaves and pepper on top. Fill the Ninja with water. Turn to Slow Cook Low for 8 hours. I will re-use the veggies to make a second batch.
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