Pork 2 D-O
Pork Cooking Temperatures: 145° F. The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest.
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These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016I 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 pork 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.
A similar warning is given for beef as well.
@MikeWills 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. – ESultanik Dec 13 '13 at 16:15
http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
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Scroll Down!! The recipes follow the last listing! Scroll down!!
YOU WILL FIND:
Double Thick Pork Chops*, By: Brian M Almashie, October 5, 2014
Dr Pepper Pork*, By: Cheryl Lynne Turgeon, April 6, 2015
Dr Pepper Pulled Pork in the Slow Cooker!!
Dry Seared-Roasted Turkey Tenderloins with Sweet Chili – Ninja Recipe Book Pamphlet
Easter Ham*, By: Carol F Neuman, March 28, 2016
Easy Delicious BBQ Ribs – Slow Cooked
Easy Sausage Gravy, By: Gunney Keene – Cross Posted in Breakfast
Fajitas, Pork*, By: Susan Bolyard Checki, June 9, 2015
Garlic Pork Butt Roast*, By: Tiffany Joe Kelley
Garlic Pork Roast*, By: Michelle Hussong Kizer, August 19, 2014
Garlic Srirachi & Black Bean Pork Roast*, By: Larry Bernard, June 4, 2015
German Stir Fry, By: Monica Newman, February 13, 2015
Glazed Pork Chops with Rice, By: MaryJo Powell, October 20, 2016
Golumbki
Green Sauced Ground Pork Enchiladas*, By: Dena Marie Tehel, November 3, 2014
Ham*, By: Aurelia Dougan McCollom, March 28, 2017
Ham*, By: Melissa Afshar, December 25, 2016
Ham #1 By: Mary Clark
Ham #2*, By: Jessica Conol
Ham #3, (precooked), By: Amanda Dawley
Ham #4 – (Boneless Precooked)*, By: Jill Silvius, May 12, 2015
Ham #5 - Hormel Cure 81 Boneless Ham, By: Pamela Schwaner, December 27, 2018
Ham Fried Rice*, By: Trish Obrien, December 4, 2014
Hawaiian Pork Ribs*, By: Karen Weilbaecher
Herb-Roasted Pork Tenderloins & Potatoes*, - Ninja Recipe Book, May 5, 2014
Home Cooked Pork & Taters For the Hungry Worker*, By: Joni M. Reed
Honey Pork Roast – Slow Cook
Hormel Maple & Bourbon Pork Loin*, By: Todd Kirkwood, October 28, 2014
Hormel Pork Tenderloin, By: Aurelia Dougan McCollom
Hormel Pork Tenderloin*, By: Brenda Dubay Sartori
Honey Garlic Pork Chops
Honey Pork Roast – Slow Cook
How To Fox Ribs Using the Oven Setting – Suggestions from Members!
Italian Meatballs & Cabbage, By: S Alfred Baker, November 6, 2014 – Cross Posted in Low Carb
Italian Brats, Sweet Peppers & Onions*, By: Carol F. Neuman, July 29, 2016
Island Kielbasa*, By: Hal DeRoos December 10, 2014
Italian Pork Chops*, By: Amanda Harris
Italian Sausage*, By: Susan Bolyard Checki, June 16, 2015
Italian Sausage Meatballs, By: Cathy Schultz, September 18, 2014
Italian Sausage with Marinara*, By: Barbara Callahan, November 13, 2014
Italian Sausage Sandwiches*, By: Joseph Girouard, June 2, 2015
Italian Style Boneless Pork Chops*, By: Cherrie Koeppler Christel, September 4, 2015
Kalua Pig In A Slow Cooker, By: Julene Hibberd Dotson Evans
Kickin' Sweet Pork Chops*, By: Allana Alla Robinson, May 21, 2016
Kielbasa & Cabbage*, By: Melody Aboaf, July 28, 2016
Kielbasa & Peppers*, By: Deb Turbitt, September 5, 2018
Kielbasa & Potatoes with Kraut*, By: Patricia Oliver, July 24, 2015
Kielbasa, My Way!, By: Anne Wood Conrad, November 5, 2014
Kielbasa, New Potatoes & Fresh Green Beans*, By: Janey Belongia, August 3, 2016 – Cross Posted in Fast & Easy and Pork
Kielbasa, Potatoes, Onions, Cabbage, & Peppers*, By: George Johnson, September 7, 2016
Korean Pork Cubes*, By: Shoba Archie, May 17, 2015
Luau Ham*, By: Angela Strickland Branch, August 9, 2015
Mabodofu – A Japanese Version of A Chinese Dish*, By: Brent Stapley, September 15, 2017
Marinated Pineapple Pork Loin Roast*, By: Janis Joseph Koester, August 24, 2014
Melt In Your Mouth Ribs, By: Angelique Campbell, July 1, 2014
Memphis BBQ Boneless Pork Chops*, By: Carol F. Neuman, June 6, 2015
Mesquite Barbecue Pork Roast*, (Hormel), By: Cindy Guth
Mexican Shredded Pork*, By: DM CY, September 5, 2016
Mississippi Country Ribs (3 Envelope Slow Cook) - bone in*, By: Allana Alla Robinson, September 18, 2016
Mississippi Pork Roast, By: Mary Ann Bethea, January 2, 2016
Mississippi Roast Pork Loin*, By: Carol F. Neuman, April 19, 2015
Mississippi Roast Pork Loin*, By: Lauren Le Hamilton, November 3, 2014
Mississippi Spare Ribs, By: Terry L Simmons, November 13, 2014
Mushroom Marsala Pork Chops*, By: Joan Jardine, January 31, 2015
Mushroom Pork Loin, By: Anne Wood Conrad, October 7, 2014
Mustard Coated Pork Chops*, By: Bonnie Smith, March 4, 2015 - Cross Posted in Layered Meals
Natural Pork Gorgonzola Pinwheel Roast*, By: Kym Pickup Larvie, November 22, 2016
Oktoberfest Meal*, - Photo - By: Deborah Mills, September 21, 2014, Original Recipe: Brats*, By: Sue Karasek Nottmeier
Okinawan Shoyu Pork - Hawaiian Style, By: Rnjj Watanabe
Old Fashioned Sausage Gravy*, By: Aurelia Dougan McCollom – Cross posted in Breakfast
One-Pan Whiskey-Flavored Pork Chops, By: Cheryl Bachmann Schaal
Oven Baked Pork Tenderloin*, By: Cheryl Bachmann Schaal, April 22, 2014
Double Thick Pork Chops*, By: Brian M Almashie, October 5, 2014
Ingredients:
2 double thick pork chops
¼ cup olive oil
½ stick butter
Garlic, chopped
Shallots, chopped
green apple, sliced
1 cup fresh apple cider
rosemary and fresh thyme
apples
gravy
Directions:
Turn your Ninja to Stove Top High and sear, salt and peppered double thick butcher cut pork chops in olive oil and butter. Remove once seared and add garlic, shallots and green apple slices. Brown for 5 minutes and then added apple cider. Add rack and place chops on top. I added rosemary and fresh thyme on each chop. Steam Bake @ 400°F for 25-35 minutes. Standard chops might require less time so use a meat thermometer. Top pork with apples and (sauce) gravy once done. Turn to Buffet setting to hold.
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Dr Pepper Pork*, By: Cheryl Lynne Turgeon, April 6, 2015
Ingredients:
2 whole Onions
Goya Adobe All Purpose Seasoning
1 can Dr Pepper (not diet)
3-4 lbs. split pork ribs
Pepper, to taste
3/4 cup light brown sugar
1 package McCormick Pork gravy
1 cup of water
Directions:
Cut up 2 large onions into rings and layer them in the bottom of your Ninja. Layer pork on top. In a separate bowl mix gravy and water, then pour on top of pork. In another bowl add brown sugar with Dr Pepper. Sprinkle pepper and Adobe seasoning and mix. Use enough to pretty well season. Pour over pork. Cover and turn to Slow Cook High for 1 hour. After the 1 hour is up, turn down to Slow Cook Low for 3 more hours or until tender. Enjoy.
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Dr Pepper Pulled Pork in the Slow Cooker!!
Ingredients:
2 ½ -3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1½ teaspoons dry ground mustard
¼ teaspoon cayenne pepper
Salt and black pepper to taste
¼ cup apple cider vinegar
3 tablespoons Worcestershire Sauce
2 cups Barbecue Sauce of choice
Directions:
Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr Pepper on top and cook on high for 4-5 hours (or on low for 7-8 hours).
Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. After the meat has cooked for 7 hours, drain off any excess liquid and shred the meat into small bits with two forks. Add the barbecue sauce to the pork and stir well. Cover the slow cooker and cook for 1 more hour.
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Dry Seared-Roasted Turkey Tenderloins with Sweet Chili – Ninja Recipe Book Pamphlet
Ingredients:
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon garlic powder
½ teaspoon dried thyme leaves, crushed
¼ teaspoon ground cumin
1 package (24 ounces) boneless turkey breast tenderloins
2 tablespoons olive oil
1/3 cup sweet chili sauce
1 teaspoon Worcestershire sauce
Directions:
1. Stir sugar, salt, cinnamon, garlic powder, thyme, and cumin in a bowl. Brush turkey with 1 tablespoon oil. Rub turkey with sugar mixture.
2. Pour remaining oil into pot. Set to Stove Top High and heat oil. Add turkey to pot. Cook uncovered 15 minutes or until browned on both sides. Remove turkey from pot.
3. Place roasting rack into pot. Place turkey on rack. Set the Oven to350°F for 8 minutes. Cover and cook until turkey is cooked through. Remove turkey from pot and let stand 5 minutes.
4. Stir chili sauce and Worcestershire sauce in a bowl. Serve chili sauce mixture with turkey.
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Easter Ham*, By: Carol F Neuman, March 28, 2016
There are probably a lot of file recipes with the ham in the Ninja, but I thought I would show you what I did for tonight's dinner. I like to see pictures so I get a visual of what is done.
Ingredients:
14 pound precooked ham
1 can of pineapple chunks with no sugar
1 cup of water
Real maple syrup to thinly coat the ham
Directions:
Do not preheat the Ninja, but put the ham in flat side down. Pour the pineapple chunks around the ham, and add 1 cup of water in the bottom of the Ninja pot, then pour a thin coating of maple syrup over the top of the ham. Turn the Ninja to Slow Cook Low and the machine will automatically set the time to 8 hours. Then use two pieces of aluminum foil to tent the top of the Ninja, and position it around the top of the ham. Remember if you check the ham to use oven mitts because the Ninja will be hot.
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Easy Delicious BBQ Ribs – Slow Cooked
The meat falls off the bone as you take them out of the Ninja!
Ingredients:
4 pounds Ribs of your choice
2 teaspoons Worcestershire sauce
1 teaspoons vinegar
salt and pepper to taste
1 bottle of sweet baby rays BBQ
2 tablespoons brown sugar
1 teaspoons oregano
Directions:
In a bowl, mix together all the ingredients except for the ribs themselves.
Place ribs in your Ninja. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
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Easy Sausage Gravy, By: Gunney Keene
Ingredients:
1 package (9.6-ounce bag) Jimmy Dean Sausage Crumbles
2 packages (2.64 oz each) McCormick’s Original Country-Style Gravy Mix (or McCormick’s Sausage-Flavored Country Gravy Mix)
4 cups cold water
Salt, pepper, garlic powder, rubbed sage – to taste (optional)
Directions:
Place entire bag of sausage crumbles in the Ninja pot and turn on Stove Top High. Let this cook until the sausage starts to sizzle. Add both packets of the gravy mix to the sausage in the pot and gently stir to coat all of the sausage pieces. Pour in the cold water. Stir to combine. Continue to stir the mixture regularly until the mixture starts to thicken, being sure to stir out any lumps and not letting the gravy stick to the bottom. Once the gravy thickens, turn the Ninja to buffet. Add any extra seasonings to the gravy to taste and stir to combine. Put the lid on the Ninja. Stir the gravy occasionally to ensure that it doesn’t stick to the bottom. The buffet setting will keep the gravy warm while you bake your favorite biscuits or toast to serve the gravy over.
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Fajitas, Pork*, By: Susan Bolyard Checki, June 9, 2015
Ingredients:
1 small whole pork tenderloin, cut into strips or bite size pieces
1 can of tomatoes with juice
1 can of Ro-Tel tomatoes with chili peppers
fajita seasoning, to taste
2 bell peppers, cut into strips
2 small onions, cut into strips
Tortilla shells
Directions:
In the Ninja, add the pork tenderloin, tomatoes, Ro-Tel, fajita seasonings, bell peppers and onions. Stir. Turn your Ninja to Slow Cook Low for 10-12 hours. It will be juicy, strain as best as possible before putting on tortilla. Top with favorite taco toppings and ENJOY!
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Garlic Pork Butt Roast*, By: Tiffany Joe Kelley
Ingredients:
3.5 lb pork butt
4 cloves of garlic halved
5 medium potatoes cut evenly
2 cups baby carrots
4 celery stalks chopped
2 Tbs. olive oil
2 Tbs. Worcestershire sauce
Coarse Ground pepper to taste
½ cup water
Directions:
Prepare pork by washing and slice 4 holes into meat, place half clove in each hole, rub with pepper
Add oil to Ninja, Stove Top Medium, allow it to warm up
Add pork, cover pork with Worcestershire sauce, sear on all side 3-4 minutes per side. Flip to low slow cooker setting, add veggies, add preference level of salt and pepper.
Directions:
Cook on Slow Cook Low for 3.5hrs
All veggies are done, meat internal temp is at 170°degrees.
Side note: I was expecting a 6-7hr cook time. The meat is tender, moist and the perfect doneness for our tastes.
I don't think the water would be necessary for future roasts. I was concerned that my veggies would burn or get too crispy considering two other dishes I've prepared have been scorched.
There's plenty of juice to prepare a gravy once I remove the roast/veggies.
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Garlic Pork Roast*, By: Michelle Hussong Kizer, August 19, 2014
Ingredients:
1 Pork Roast about 2-3 pounds
2 Onions, sliced
3 Garlic Cloves, sliced into thirds
1 tsp of Salt
1 tsp of Pepper
1 tsp of Oregano
1 tsp of Garlic Powder
2 Tbs. of Worcestershire Sauce
Directions:
Place the sliced onions in the bottom of your Ninja.
Make a few small cuts in the top of the roast about an inch to inch and half deep. Then push the garlic cloves into the openings you made.
Place the pork roast on top of the onions.
Sprinkle the roast with all of the seasonings and the Worcestershire sauce. You can add in potatoes or other vegetables you would like to cook alongside the roast. I added some garlic powder and pepper to my potatoes.
Cook on Slow Cook low 8 hours or on Slow Cook High 4-5 hours.
Remove from your Ninja and let rest about 10 minutes. Then slice and serve.
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Garlic Srirachi & Black Bean Pork Roast*, By: Larry Bernard, June 4, 2015
One large pork-picnic roast, as much chopped seasoning as you like. Add salt & pepper to taste, a little ginger for a good belly, a little basil, and then dump on that garlic Srirachi to taste; maybe ½ a cup (I don't ever really measure, I use a decent amount, it'll cook down). Drain and wash a can of black beans or dump some dry beans on top (the dry will keep their texture better. The canned will mix into the gravy. You can add more canned about an hour before cooking is done for heartier beans). Add about 2 inches of water and set for 12 hours on Slow cook High. Don't stir. This will allow the top to brown and crisp nicely. Once the 12 hours are up, separate into chunks or pull a part. Enjoy!
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German Stir Fry, By: Monica Newman, February 13, 2015
Ingredients:
1 lb Kielbasa sausage (I prefer all beef)
8-10 small red potatoes - quartered
½ medium onion, sliced
½ medium head of cabbage, rough chop
salt & pepper to taste.
Slice up sausage and brown on Stove Top High, then remove. Brown up potatoes and onions in drippings on Stove Top High. Add sausage back in and cabbage and stir until cabbage is coated with drippings. Add ¼ cup water. Place your lid. Turn to Stove Top Low and cook 7-10 minutes until cabbage is wilted and cooked to preferred doneness. Salt and pepper to taste.
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Glazed Pork Chops with Rice, By: MaryJo Powell, October 20, 2016
I just did a nice 20 minute dinner. Glazed pork chops (except I used pork tenderloin) with rice. Hubby approved.
Ingredients:
1 (15 oz) can 25% less salt chicken broth plus ½ can water
1½ cup raw minute rice
3 cups small broccoli florets
4 pork chops about ½" thick. (I substituted pork tenderloin cut about ½" thick)
1 small onion, sliced
1 Tbs. oil
¼ cup orange juice
¼ cup lo-cal Catalina dressing
2 Tbs. maple syrup
2 Tbs. sliced almonds (optional)
Directions:
You could just make the chops - I did both. (In a regular saucepan bring broth and water to a boil. Add the rice and simmer 3 minutes. Add the broccoli and stir. Cover and simmer 4 minutes more. Remove from heat and let stand 5 minutes).
Meanwhile, turn the Ninja to Stove Top Medium or High, depending on the Ninja you own. Heat the oil. Add the onion and pork. Cook about 4 minutes on each side or until browned and cooked through. Remove pork. Add the mixture of dressing, orange juice and maple syrup. Bring to a boil and turn the Ninja to Stove Top Low. Cook about 3-4 minutes. Serve pork and rice, drizzled with sauce, sprinkle with almonds if desired.
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Golumbki, By: Dian Vandervolgen
Ingredients:
1 head of Cabbage
1 lb. ground beef (you can use all beef)
1/2 lb. ground pork or veal (sometimes sold as meat loaf mix)
1 cup rice
1 large onion, chopped
1 Egg
2 to 4 Tbs. butter or margarine
1½ tsp. salt
1 tsp. pepper
2 cans of tomato soup (3 if you desire more sauce)
Directions:
Bring 2½ cups of water to a boil and add 1 cup rice and 1 tsp. of salt. Cover tightly and cook over low heat until water is absorbed, about 20 to 25 minutes. Set aside to cool a bit.
Fry 1 large onion in 2 to 4 Tbs. butter or margarine until transparent. Combine cooked rice, fried onions, raw ground beef, raw pork /veal, egg and seasonings and mix well.
Hold a cabbage leaf in your hand and place a good tablespoon of filling more if the leaf is large) toward the bottom of the leaf. Fold/ roll upward once then fold the two sides of the leaf toward the center to close the ends and continue rolling until the leaf is closed and forms a roll.
Grease the bottom of the Ninja and layer the bottom with the small, unused cabbage leaves to add flavor and prevent the Golumbki from sticking to the bottom of the pot.
Place the Golumbki into Ninja in one or two layers. Mix 2 can of tomato soup and 1-1/2 cans of water and pour over the Golumbki. I dot each Golumbki with a pat of butter. Cover and bake at 300° for about 2 hours or until leaves are tender.
After the first hour, I turned the oven to 250 degrees so that the sauce wouldn’t evaporate. If needed, add another can of soup mixed with water, ½ hour before finished.
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Green Sauced Ground Pork Enchiladas*, By: Dena Marie Tehel, November 3, 2014
Ingredients:
1.5-2 lbs ground pork
1 medium onion
1 green pepper
1-14.5 oz can whole tomatoes peeled (can use canned diced, this is just what I had on hand)
1-16 oz can refried beans
3 cups cheese of choice (I had cheddar and mozzarella) - Set aside 1.5 cups
1 package 10 regular size tortilla shells (I used Azteca 8.5 oz bag)
1-10 oz can green enchilada sauce
Spices (I'm estimating, I just dumped it in):
1 Tbs. chili powder
1 tsp cayenne pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp ground tumeric
Directions:
Turn Ninja on Stove Top High. Chop onions and green peppers. Cook with ground pork. Meanwhile, chop the whole tomatoes and mix with the juice from the tomatoes, refried beans, spices, and 1.5 cups of cheese. Take out the meat with slotted spoon and put in refried bean mixture. Clean out grease and turn Ninja to Stove Top Low. Pour can of green enchilada sauce in. Roll tortilla shells with mixture and place directly in Ninja. Once the first layer is done, sprinkle half cup of cheese on layer and add rest of filled tortillas on top. I had extra mixture leftover and poured on top with the last cup of cheese. Put lid on and cooked until cheese is melted.
Garnish however you like. I do not have access to tomatillo's either or the time to make homemade refried beans. I sure wish I did!
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Ham*, By: Aurelia Dougan McCollom, March 28, 2017
Ingredients:
8-10 lb bone in ham – (shank or butt)
1 cup honey
whole cloves
1- 15 oz can pineapple rings with juice, reserved
1 cup brown sugar
1 tsp ground cloves
Directions:
Score ham with edge of a knife. Place whole cloves in the ham at the corners of each diamond. Place the ham in the Ninja pot. Using toothpicks, secure pineapple rings. (A few of mine never make it to the ham)! Mix honey, brown sugar, ground cloves and pineapple juice from the can in a pyrex 2 qt measuring cup or other microwaves safe bowl. Heat to melt sugar and stir to incorporate all.
Pour mixture over the ham. Turn the Ninja to Slow Cook Low for 6 hours. Baste occasionally.
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Ham*, By: Melissa Afshar, December 25, 2016
Perfect Christmas Ham!
Ingredients:
8.35 lb ham
brown sugar
12 oz can Cherry Dr Pepper
pineapple rings
maraschino cherries
Directions:
Add a layer of brown sugar to the Ninja pot. Place the ham on top. Add more brown sugar to the top of the ham. Using toothpicks, top with pineapple rings and cherries in the center of the ring. Pour a 12 oz can of Cherry Dr Pepper in the pot. Turn the Ninja to Slow Cook Low for 3 hours. It was moist and delicious! Best ham I have ever made! Hubby loved it and he is not a huge fan of ham usually. He doesn't like fat on meat. It makes it hard to cook for him, but he ate a lot and said it was moist and had a delicious flavor!
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Ham #1, By: Mary Clark
I have a favorite slow-cooker ham recipe. It's so easy. I have not tried it in the Ninja, but this might give you a direction....
2 cups packed brown sugar,
1- 8 pound cured bone-in picnic ham (Do NOT use a smoked ham, it will come out weird tasting, get picnic ham only)
Spread about 1 1/2 cups brown sugar on bottom of slow cooker crock. Place ham flat side down, spread rest of brown sugar onto the ham. Cover and cook on low for 8 hours.
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Ham #2*, By: Jessica Conol
Put brown sugar on bottom of pan, no rack. Covered top and sides with more brown sugar. Added a can of crushed pineapple with the juices. Put it on slow cooker low for 4 hrs. My ham was little over 8 lbs so I put it for 4 hrs. Came out moist.
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Ham #3, (precooked), By: Amanda Dawley
Ingredients:
4-5 lb precooked ham
Coca Cola
Brown Sugar
Mustard
Directions:
Rub ham with a brown sugar / mustard paste. Eye ball it.
Pour coca cola in the Ninja pan until 1/4 of the way full; 16 oz or so.
Put ham in and cook on Slow Cook Low for 8 hours!
Ham was falling all apart! No picture. It was devoured with not much left by the time I got home! Great flavor, juicy, and tender!
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Ham #4 – (Boneless Precooked)*, By: Jill Silvius, May 12, 2015
Ingredients:
Trying something different....
3 lb precooked, boneless ham
2- 12 oz cans of wild cherry Pepsi
1 cup light brown sugar
1- 15 oz can mandarin orange segments, crushed up
Directions:
Add your ham to your Ninja and top with the ingredients. Turn to Slow Cook Low for 5 hours. Let stand 10-15 minutes before slicing.
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Ham #5 - Hormel Cure 81 Boneless Ham, By: Pamela Schwaner, December 27, 2018
Prep Time: 10 minutes
Cook Time: 1¼ hours
Ingredients:
3-4 pound Hormel Cure 81 boneless ham, precooked
1½ cups water
Maple syrup, your desired amount
Brown sugar, enough for your ham
Directions:
Add 1½ cups water to the Nina pot. Place ham centered on the rack and pour the maple syrup over the ham. Pat the brown sugar on and around the ham.
Select the Steam Bake setting. Set the temperature to 325°F.
Set the timer for 1 hour.
Place the lid on the Ninja. Steam Bake for 1 hour. Check the internal temperature, if not at 140°F, recheck in 10 minute increments.
Baked Potatoes, By: Pamela Schwaner, December 27, 2018
Prep Time: 5 minutes
Cook Time: 45 minutes.
2 large baking potatoes, scrubbed and poked
Place potatoes along the sides of the ham after 15 minutes. Replace the lid. Serves 2
Everything was moist and very tasty!
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Baked Potatoes – Steam Baked, By: Pamela Schwaner, December 27, 2018 - Cross posted in Potatoes
Prep Time: 5 minutes
Cook Time: 45 minutes
Ingredients:
2 large baking potatoes, scrubbed and poked
Directions:
Add 1½ cups water to the Nina pot. Select the Steam Bake setting. Set the temperature to 325°F.
Set the timer for 45 minutes.
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Ham Fried Rice*, By: Trish Obrien, December 4, 2014
I used leftover Thanksgiving ham (seasoned with honey, brown sugar, & cloves).
Ingredients:
2½ cups of ham
2 cups brown Minute rice, (cooks in 10 minutes)
4 green onion (pieces greens and white ends), chopped
1 small can of mixed peas and carrots
1 small can of corn
1 small can of mushrooms
1 small can of water chestnuts
1 small can of pineapple tidbits
2 cups of brown rice
2 eggs, scrambled
1 tsp ground ginger
soy sauce, dash
(fresh mushrooms and 1 cup of frozen veggies could be substituted for vegetables.)
Directions:
Turn your Ninja to Stove Top High and fix the rice according to box directions. Add ham, pineapple, and vegetables. Push to the side and scramble the eggs. When done mix together. Add ginger, and soy sauce.
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Hawaiian Pork Ribs*, By: Karen Weilbaecher
Ingredients:
Pork Ribs
Pineapple Juice
Brown sugar
Ginger
Salt
Paprika
Cajun seasonings
BBQ sauce
Directions:
I marinated the pork in pineapple juice, brown sugar, ginger, salt. Sear in the Ninja. I poured a mixture of pineapple juice & BBQ sauce in the pot & put the ribs in the basket. Sprinkled paprika & Cajun seasoning then brushed BBQ sauce on it. Set Oven to 350° for 1 hr. They came out de-lish. I love trying out new recipes & experimenting.
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Herb-Roasted Pork Tenderloins & Potatoes*, - Ninja Recipe Book, May 5, 2014
Ingredients:
1 pound red potatoes, cut in quarters
1 large onion, cut into wedges
1 pound baby carrot
2 tablespoons olive oil
1 tablespoon lemon pepper seasoning
2 pork tenderloins (about 2.5 pounds)
1 cup chicken broth (I had to use 2 cups)
2 tablespoons chopped fresh parsley
Directions:
Place potatoes, onion, and carrots in bowl. Add 1 tablespoon oil and 1 teaspoon lemon pepper and toss to coat. Rub pork with remaining oil and season with remaining lemon pepper. Place pork into pot. Set to Stove Top High. Cook uncovered 10 minutes or until pork is browned on all sides. Remove pork from pot. Pour broth into pot. Add potato mixture. Place roasting rack into pot and place pork on rack. Set Oven to 375° for 20 minutes (I had to cook for 30 minutes to reach 170°), checking after 15 minutes. Cover and cook until pork is cooked through. Remove pork from pot. Let meat rest before slicing.
**Added comment by: Allana Alla Sverbil I went against the fresh parsley and added celery, yellow squash, green pepper, and broccoli (correctly this time) to the onions and potatoes. I also tossed the vegetables in the lemon-pepper seasoning.
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Home Cooked Pork & Taters For the Hungry Worker*, By:Joni M. Reed
Ingredients:
Sliced red potatoes
1 sliced onion
A bunch of sliced mushrooms
1 can pineapple cut in chunks
And 1 3-lb package pork butt style ribs (managers special)
Dave's Rib Rub (Walmart)
Directions:
Drizzled olive oil into Ninja pot & set to Stove Top High.
Cut pork into pieces, sprinkle with Dave's rub and brown in hot pot, covered. Takes about 14 minutes, turning about every 4 minutes.
Remove pork from pot into large bowl and drizzle with Sweet Baby Rays BBQ sauce.
Wipe Ninja pot almost dry with paper towel (be careful will be hot). Add a small bit of olive oil.
Sliced potatoes and onions & add to hot pot cooking covered for about 15 minutes - stirring every 5 minutes.
Add mushrooms and pork drizzled with BBQ sauce to Ninja pot, cover and set to oven 350° for 30 minutes.
Check and stir after 10 minutes and again at 15 minutes, add pineapple and cook covered for another 5 minutes.
Pork was tender and whole thing was very good.
****
Honey Garlic Pork Chops
Ingredients:
4 center loin pork chops, well trimmed
1 cup flour
2 tsp salt
2 tsp black pepper
1½ Tbs. ground ginger
1 Tbs. ground nutmeg
1 Tbs. paprika
½ tsp cayenne pepper
2 eggs
4 Tbs. water
For the Honey Garlic Sauce:
2 Tbs. olive oil
3–4 cloves minced garlic
1 cup honey
¼ cup soy sauce
1 tsp ground black pepper
Directions:
Sift together the flour, salt, black pepper, ground ginger, nutmeg, paprika and cayenne pepper.
Make an egg wash by whisking together the eggs and water.
Season the pork chops with salt and pepper, then dip the meat in the flour and spice mixture.
Dip the chop into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
Turn the Ninja to Stove Top High. Add oil to cover the bottom of the pot. You will want to carefully regulate the temperature here so that the chops does not brown too quickly.
Fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
Drain on a wire rack for a couple of minutes before dipping the cooked pork chops into the:
Honey Garlic Sauce:
In the Ninja pot add the 2 Tbs. olive oil and minced garlic. Turn to Stove Top Low heat to soften the garlic but do not let it brown.
Add the honey, soy sauce and black pepper.
Simmer together for 5 minutes, to allow to thicken. Remove from heat and allow to cool for a few minutes.
Enjoy!
NOTES:
This flour and spice dredge mix is sufficient for two batches of this pork chop recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe.
****
Honey Pork Roast – Slow Cook
Serves 6 to 8
Prep Time: 5 minutes
Total Time: 6 hours 5 minutes
Ingredients:
3 to 4 pounds pork loin roast
2 tablespoons dried oregano
2 tablespoons dried basil
½ teaspoon black pepper
¾ teaspoon salt
2 tablespoons garlic, minced
½ cup honey
2 tablespoons olive oil
¼ cup soy sauce
⅔ cup Parmesan cheese, grated
Directions:
Place the pork loin roast in the Ninja pot.
In a medium bowl, combine the dried oregano, dried basil, black pepper, salt, minced garlic, honey, soy sauce and Parmesan cheese, and mix well.
Pour the sauce over the pork loin roast.
Cover. Turn the Ninja to Slow Cook Low for 6 to 8 hours.
Remove the cooked pork loin roast from the Ninja, reserving the liquid. Shred the meat.
Turn the Ninja to Stove Cook High. Boil the reserved cooking liquid. Reduce the heat to Stove Top Low and simmer until reduced and thickened.
Pour the reduced, thickened sauce over the shredded meat and serve.
****
Hormel Maple & Bourbon Pork Loin*, By: Todd Kirkwood, October 28, 2014
Wrap a pre packaged Hormel Maple and Bourbon Pork Loin in a package of Hormel Apple Wood Bacon. I used 3 potatoes cut up in half then to 1/4 wife added olive oil, chili pepper, garlic the sprinkled kind, then pepper to taste. Turn your Ninja to Oven setting of 375° and cook to an internal temp of 160°. A bottle of water in the Ninja pot. Dinner was on the rack.
**Added comment by: Aurelia Dougan McCollom – We have other Hormel recipes in our Pork files. The members are using 425° for 30 minutes. This recipe may take about 45 minutes. Use your temp probe to test.
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Hormel Pork Tenderloin*, By: Brenda Dubay Sartori
I browned it on Stove Top High in a little olive oil. Add 2 cups water to the pot. Set it on the rack with an Oven setting of 425° with red potatoes that I seasoned with Lawry's Seasoned Salt. Steam Bake for 30 minutes. Presto! Done and delish. I added a little water to the drippings after removing the tenderloin and potatoes and made au jus. Delish!
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Hormel Pork Tenderloin, By: Aurelia Dougan McCollom
Hormel Pork Tenderloin, marinated in teriyaki. Really good and so simple to fix. Oven setting 425°. Total cooking time 30 minutes. Turn to Buffet setting to hold. (It needs to rest 5 minutes before slicing.) Spray wire rack with PAM. Place tenderloin on the wire rack. I added water because the juices dripped out of the meat and started to burn. So add about 2 cups water. I did not use the small baking pan. It was so tender and so easy to fix.
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How To Fix Ribs Using the Oven Setting – Suggestions from Members!
Irene Corb Gaffigan - Hi, What is the best way to make ribs without using the slow cooker setting, prefer oven settings. Thanks
**Lesley Weston Stevens - I used the recipe from the actual Ninja website. They were amazing. Would you like the link? It was oven cooking and only took 1.5 hours total for a whole huge rack of ribs.
*Rita Ramos Hi Irene -- when I've done ribs in my regular oven I've set it to 250° s Fahrenheit for 3 ½ to 4 hours. Low and slow is what I've always heard. I wrapped them in foil after dry rubbing them and then low and slow.
*Lesley Weston Stevens - For the Ninja it takes even less time and they fall off the bone....
*Rita Ramos - Yeah, it's all that heat combined with a small space.......not unlike some of the meetings!
****
Italian Brats, Sweet Peppers & Onions*, By: Carol F. Neuman, July 29, 2016
Ingredients:
1 large Sweet Red Pepper
1 large Green Pepper
2 Sweet Vidalia Onions
Olive Oil
Garlic & Onion Spice
Steak Seasoning
1 Small Jar of Pizza Sauce or Marinara Sauce
6 Cheese Filled Bratwurst
Package of Hot Dog Buns
Directions:
Preheat the Ninja on Stove Top High with 3 turns of olive oil in the bottom of the Ninja pot. While it's heating slice the red peppers, green pepper, and the onions into strips. Add them to the pan. Begin sautéing. Sprinkle with the seasonings. Move all of the vegetables to one end of the Ninja. Add the brats in a row so they fit in next to the vegetables. Place the lid and allow them to start to brown and the vegetables to sweat until the onion is translucent. Turn the brats over as they brown. Brown on all sides. Stir, or use tongs to stir the vegetables. When the brats are browned, add one jar of pizza sauce or marinara sauce to cover all. (I added just a tiny bit of water to the bottom of the Ninja, just enough so the sauce would not burn, but not to make the pizza sauce soupy). Place the lid and allow to simmer about 10 minutes keeping an eye on them. Serve on hot dog buns. Add a brat to the bun first, and then add the Italian vegetables. Add the sauce to the top. Serve with a frozen twice baked potato, and a salad to complete your meal.
****
Island Kielbasa*, By: Hal DeRoos December 10, 2014
Ingredients:
2 cups ketchup
2 cups brown sugar (you can cut this back if you want)
16 oz crushed pineapple, (chunks)
2 lbs kielbasa cut into one inch pieces, (I used turkey)
½ onion, cut up
bell pepper, cut up
rice
Directions:
Place all ingredients in your Ninja. Turn to Slow Cook Low and cook for 4 hours. Serve over rice.
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Italian Meatballs & Cabbage, By: S Alfred Baker, November 6, 2014 – Cross Posted in Low Carb
Made this twice this week, a fall classic. This dish is very low in carbs, all my recipes are. It's cooking now, I'll post a picture of the result when it's done.
Ingredients:
2 pounds of Jimmy Dean roll sausage
egg
2 oz grated parmesan cheese
2 tablespoons Italian herbs
large onion, cut in slices, not diced
cabbage, cut into ½” slices
1 can green beans, drained
1 can Italian diced tomatoes
Directions:
In a bowl, mix sausage with an egg, parmesan cheese, & Italian herbs. Form into 1 ½” meatballs and set aside.
Add the onion to the bottom of the Ninja pot. Add ½” slices of cabbage till the onion is covered. Add the meatballs on top of the cabbage, spreading out evenly. Add the green beans and diced tomatoes and spread evenly. That's it. Cook in the Ninja for 6 hours on Slow Cook Low.
If you like garlic, add in a few chopped up cloves before cooking.
Lots of meatballs for everybody, pass around the parmesan cheese to sprinkle on top.
****
Italian Pork Chops*, By: Amanda Harris
Ok folks! This is Ninja slow cooking at its best. The ability to sear the chops in the Ninja before and then thicken the sauce after was amazing!
One of my favorite Taste of Home slow cooker meals.
My version –
Ingredients:
6 bone in chops
½ large onion chopped
1 lb sliced mushrooms
1 tablespoon chopped garlic (I use the jarred version)
1 jar of marinara sauce
1 tablespoon butter
1 tablespoon flour
Directions:
Brown the chops in batches on Stove Top High. Remove from pot. Mix onion, mushrooms, garlic, and marinara in the Ninja. Layer chops on top. Cover and cook on Slow Cook Low for 4 hours. (This was plenty for mine. If your chops are thicker they may need longer.) Kneed together the butter and flour. Remove chops from pot and turn up to Stove Top High. Stir in butter/flour mixture until combined. Lower temperature to Stove Top Medium and simmer for a few minutes until thickened.
****
Italian Sausage*, By: Susan Bolyard Checki, June 16, 2015
Add Italian Sausage and jar of Prego to your Ninja. Slow Cook Low for 4 hours. When ready to serve, place Italian in bun and top with sprinkled mozzarella cheese. Enjoy.
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Italian Sausage Meatballs, By: Cathy Schultz, September 18, 2014
Ingredients:
1 lb. ground pork
Hot Italian seasoning mix
2 – 14.5 oz cans tomato sauce
1- 15 oz can diced tomatoes
1- 8 oz package mushrooms
Spices, herbs… (your preference for Italian seasonings)
1 small dried zucchini
1 – 6 oz can tomato paste, plus 1 can of water
Directions:
Mix ground pork with hot Italian seasoning mix into 3/4 of the meat. (12 mini sausage bites were made with the other ¼ lb of meat.) Turn your Ninja to Stove Top High and brown. Add tomato sauce, diced tomatoes, mushrooms, & an assortment of spices & herbs. Turn your Ninja to Slow Cook Low for 2 hours and add the dried zucchini, tomato paste & water. Cook an additional 3 hours. Total cooking time was 5 hours on Slow Cook Low.
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Italian Sausage with Marinara*, By: Barbara Callahan, November 13, 2014
pre-made meatballs
hot Italian sausage
green peppers, sliced
2 jars (15 oz each) of really good marinara sauce
Directions:
Turn your Ninja to Stove Top Medium and brown with the hot Italian sausage. Add the green pepper for about 3 - 4 minutes, to soften. Add the marinara sauce, and turn the Ninja to Slow Cook, Low for 4 hours. Made some pasta on the stove and now after eating it for a couple of meals, I still have a container in the freezer.
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Italian Sausage Sandwiches*, By: Joseph Girouard, June 2, 2015
(Based on ‘taste of home dot com,’ adapted to Ninja here. Recipe may be prepared up to a day in advance and reheated.)
Recipe here may be resized (up to 20 sandwiches; I made 5) by multiplying ingredients in Group A, but keeping the Group B amounts the same regardless of whether you’re making 5 or 20 sandwiches.
Ingredients:
Group A
5 mild Italian sausage links
5 sandwich steak rolls
1 medium onion, sliced rings
1 medium green pepper, thin slices
Sprinkle of coarse salt
Group B
1 can (12 oz.) tomato paste
1 can (15 oz.) tomato sauce
1 cup water
2-3 tsp. sugar
4 garlic cloves, minced
2 tsp. dried basil
1 tsp. dried oregano
1 tsp. coarse salt
Group C
Shredded parmesan cheese (or shredded mozzarella)
Directions:
1. Turn your Ninja to Stove Top Medium (or High) setting. Brown sausage links (a few at a time for larger numbers). Remove links and keep no more than 2 Tbs. drippings in pan.
2. Sauté onion and pepper (with a sprinkle of coarse salt atop) in drippings on Stove Top Medium (or High) until crisp-tender; drain.
3. In onion/pepper mixture, combine all Group B ingredients. Add sausages back to mixture. Cover and bring to a boil on Ninja Stove Top High setting, stirring occasionally.
4. Reduce heat to Ninja Stove Top Low setting and simmer for 25-30 minutes or until heated through.
5. Serve on buns, and top with cheese (Group C), as desired.
****
Italian Style Boneless Pork Chops*, By: Cherrie Koeppler Christel, September 4, 2015
Ingredients:
4 Boneless pork chops
Seasoned bread crumbs
2 Tbs. butter
1 onion, diced
1 tsp minced garlic
24 oz jar marinara sauce – (use ½ jar)
Directions:
Turn your Ninja to Stove Top High. Add butter to saute onions. Add garlic. Move to side, or remove. Brown seasoned and breaded pork chops and sear on both sides. Return onions and garlic if removed. Add marinara sauce. Turn to Slow Cook High for 4 hours. Temperature test the pork to make sure it is cooked.
****
Kalua Pig in A Slow Cooker, By: Julene Hibberd Dotson Evans
Ingredients:
1 (6 pound) pork butt roast
1 ½ tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring
Directions:
Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
Comments from people that tried this recipe: unedited!
This is the best Kalua pork I've ever had and I'm from Hawaii. I had no idea it was so simple to make. I, too, found out that pork butt and pork shoulder is the same thing. I used a boneless, 2 lb cut and it made enough for my husband and me with lots of leftovers. It is a little salty, but this is the way it's supposed to taste. It tastes best served with white rice (short grain, like sushi rice, not long grain). I also used black Hawaiian sea salt, which i found at Trader Joe's. Trader Joe's offers black and red, but I noticed that the black sea salt also includes some charcoal ingredients, which helps it to taste more smoky and barbecued. I also used Reese's mesquite liquid smoke. The black sea salt made the pork look really unappetizing on the outside, but once it's shredded, you can't really tell. Also, I turned it over more than once; several times, in fact, and after shredding, cooked it on low for about another hour to soak up the juices. I added about two cups of shredded cabbage in the last hour or so, which is how it's served in Hawaii. My total cooking time was 5 hours on high and 1 hr on low. Great recipe and very impressive.
I was told by the grocery store meat dept lady that a pork butt roast IS the same thing as a pork shoulder roast. (The, um-m, "other" would probably be called a rump roast!) :-) So I used a near-6pound pork shoulder blade roast for this (with a bone in it). Rubbed it with the Hawaiian red clay salt and liquid smoke and had it in the crock pot for 12 hours. Started it on high for the first 3 hours, then low for the rest of the time. It was moist, tender, & flavorful. Although the liquid smoke flavor was fairly subtle, I reducing it to 1tsp would be better...just a personal preference. When the roast was done, I drained the juices from it, took off any fat from the meat, and returned meat to the crock pot. I then skimmed the fat from the juices, reserved 1.5c of it, and returned the rest to the meat. I placed the 1.5c juices in a saucepan, got it simmering, and added a mixture of 2T flour/2T water to make a gravy. (Could have stood to be a little thicker, but it was fine.) Poured the gravy over the meat. Served this with Suzy's Mashed Red Potatoes from this site, homemade applesauce, and peas.
**Paulette Brown's helpful comment: A slow cooker doesn't have a steam vent in the lid, so the steam is returned back into the pot and makes the drippings/juices in the bottom. I would seal off the Ninja with aluminum foil before putting the lid on to duplicate this effect.**
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Kickin' Sweet Pork Chops*, By: Allana Alla Robinson, May 21, 2016
Ingredients:
6 thin cut boneless pork chops
29 oz peaches in light syrup - separate juice and peaches into two containers then dice the peaches
1 bunch of scallions - cut into bite size pieces
1 yellow bell pepper (can use any colored bell pepper) - diced
¼ cup sliced jalapeños with juice
½ fresh lime - for juice
olive oil
salt
ground black pepper
Prep:
Separate the peaches from the juice - save juice and set to the side.
Make the fresh salsa: diced peaches, diced yellow bell pepper, juice from ½ a fresh lime, chopped scallions, splash of olive oil, salt (to taste), & ground black (to taste) - mix then set to side
Tenderize boneless pork chops (optional) then season with salt & ground black pepper (to taste)
Recipe:
**cook with the lid off
1) In the main pot of the Ninja, combine peach juice, ¼ cup jalapeños with juice, and a splash of olive oil - mix together. Once mixed, add the seasoned pork chops to the Ninja pot. Turn to Stove Top High. Turn after 10 minutes. Overall, cook for 20 minutes.
Serve:
With salsa made in the prep
Notes:
The pork really absorbs the peach and jalapeño sauce so the salsa is a good ying to the yang of that flavor combination. Overall, easy to cook and very flavorful.
****
Kielbasa & Cabbage*, By: Melody Aboaf, July 28, 2016
Ingredients:
2 pounds fully cooked Polska kielbasa, cut in half lengthwise, then cut into 2 inch pieces
1 tablespoon extra virgin olive oil
1 head cabbage, coarsely chopped
1 large sweet onion, cut into large pieces
3 cloves garlic, minced
2 teaspoons sugar
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons rice wine vinegar* - (may substitute balsamic, or apple cider)
1½ teaspoons Dijon or brown grainy mustard*
Directions:
Turn the Ninja to Stove Top High. Add the oil and add the kielbasa to brown. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
With some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook covered for about 10 minutes, stirring occasionally.
Mix in the vinegar and mustard. Add the sausage back to the Ninja and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.
May be topped over mashed potatoes.
*I would double the Dijon and the Red Wine Vinegar next time.*
****
Kielbasa & Peppers*, By: Deb Turbitt, September 5, 2018
Ingredients:
2 packages kielbasa – flavor of choice
PAM or spray of choice
1 onion, chopped
2 Tbs. butter
3 red or green peppers - cut in 1 inch pieces
1 clove of garlic, minced
1 cup beer
½ tsp. Italian seasoning
½ tsp salt
pepper (optional)
Directions:
Turn the Ninja to Stove top High to begin preheating while slicing the kielbasa in 1-inch rounds. Spray the Ninja with Pam. Add the kielbasa and begin browning. When browned, remove from Ninja. Add the butter to melt. Add the peppers, onion and garlic. Sauté about 4 minutes. Return the kielbasa. Add beer, Italian seasoning, salt and pepper. Turn the Ninja to Stove Top Low for 30 minutes to heat through. Serve over rice, or egg noodles Making sandwiches is also an option.
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Kielbasa & Potatoes with Kraut*, By: Patricia Oliver, July 24, 2015
Ingredients:
1- 1½ pound bag of Baby dutch yellow potatoes, quartered
½ stick of butter, sliced and placed on the potatoes (optional)
1- 2 pound bag of Silver Floss barreled cured sauerkraut
1-2 bags of polish kielbasa, sliced
Possible seasonings: or seasonings of your choice
1 Tbs. minced organic garlic
1½ tablespoon of Cavender's Greek seasoning
Directions:
To the Ninja pot add the potatoes, butter and kraut. Top with the sausage.
Turn your Ninja to Stove top Low for 1 hour. After 1 hour if the potatoes are still not tender, increase temperature for about 30 minutes, stirring occasionally during cooking process. Add your seasonings towards the end of the cooking time.
****
Kielbasa, My Way!, By: Anne Wood Conrad, November 5, 2014
Ingredients:
2 large potatoes cut into large cubes
1 large onion, cut in slivers, divided
2 Tbs. oil
1 kielbasa, sliced diagonally
8 oz mushrooms, sliced
Green and red pepper
About 1/2 cup chicken broth
Salt, black pepper and red pepper flakes to taste
Oil
Directions:
Cook, on Stove Top High, potatoes and half of the onion until done. Add sausage and continue cooking until browned. Add mushrooms and half of the chicken broth, place lid on Ninja and cook until mushrooms are almost done. Add peppers, onions and a little more broth if necessary. Replace lid and cook until mushrooms are done and peppers and onions are crisp tender. Season to taste, serve immediately.
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Kielbasa, New Potatoes & Fresh Green Beans*, By: Janey Belongia, August 3, 2016 – Cross Posted in Fast & Easy and Pork
Ingredients:
1 lb package Kielbasa or smoked sausage links (they looked like brats)
1 lb fresh or frozen green beans
3-4 potatoes cut into chunks
1- 15 oz. can chicken broth
Directions:
Cut the sausage into 3 chunks each. Turn the Ninja to Stove Top High and brown. Add the green beans, potatoes, and chicken stock. Turn to the Oven setting of 400°F, for 1-1½ hours. This recipe is easily doubled. I did double this recipe and it cooked for less than 2 hours. I will definitely use this as a go-to recipe. The grandkids loved it as much as the adults.
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Kielbasa, Potatoes, Onions, Cabbage, & Peppers*, By: George Johnson, September 7, 2016
Tonight I made kielbasa, potatoes, onions, cabbage, peppers, butter, salt, pepper, Mrs. Dash, celery salt, and garlic powder.
Ingredients:
2 packages of kielbasa
1 head of cabbage
2/3 of red, yellow and orange peppers, sliced
1 large sweet onion, sliced
1 stick of butter
2 potatoes, sliced
salt, pepper, Mrs. Dash, celery salt, and garlic powder – to taste
Directions:
Place the potatoes in the pot of the Ninja. Add the remaing ingredients and seasonings. Pour in 3 cups of water. Turn the Ninja to Stove Top High for 1 ½ hours. (The Ninja will turn off after 1 hour. You will need to restart for the last 30 minutes – Aurelia Dougan McCollom). Cook until potatoes are soft. Season to taste and serve.
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Korean Pork Cubes*, By: Shoba Archie, May 17, 2015
Ingredients:
2 pounds pork, cubed
½ cup soy sauce
¼ cup packed brown sugar
3 cloves garlic, minced
2 tablespoons fresh ginger, peeled and chopped
3 green onions, thinly sliced
Carrots, chopped
Directions:
Turn your Ninja to Stove Top High. Add pork to the pot. Cook uncovered 5 minutes or until lightly browned on both sides.
Stir soy sauce, brown sugar, garlic, carrots and green onions in bowl. Pour soy sauce mixture over pork and toss to coat. Set to Slow Cook Low for 2 hours.
Serve with jasmine rice and fried plantains
Salad
Delicious !!!
****
Luau Ham*, By: Angela Strickland Branch, August 9, 2015
Prep Time: 5 minutes - Cook Time: 7 hours
Ingredients:
5 lb Butt Ham
1 can (6 oz) pineapple juice
2 Tbs. apple cider vinegar
¼ cup canola oil
1 tsp garlic powder
1 tsp onion powder
¼ cup brown sugar
(Optional addition - baby carrots)
Directions:
Add all ingredients to the Ninja pot and cook on Slow Cook Low for 7 hours.
Serves 6-8.
****
Mabodofu – A Japanese Version of A Chinese Dish*, By: Brent Stapley, September 15, 2017
Ingredients:
1 package tofu, cut in 1-inch cubes
1 teaspoon grated ginger
2 cloves garlic, minced
3 scallions, chopped (separate the white and green parts)
1 cup plus 1 tablespoon chicken stock
2 tablespoons sake
1 tablespoon soy sauce
2 teaspoons sugar
2 tablespoons miso paste
2 tablespoons sesame oil
1 tablespoon cornstarch
1 tablespoon rice vinegar
8 ounces ground pork or beef
2 teaspoons tobanjan, or Chinese chile bean paste (or more for spicy)
Steamed rice
Directions:
Prepare the sauce. Stir 1 cup of the stock, sake, soy sauce, and sugar in a bowl.
While preparing your ingredients, turn the Ninja to Stove Top High to preheat. Add 1 tablespoon of the sesame oil. Add pork (or beef), white part of the scallion, garlic, ginger and tobanjan. Cook until beef is no longer pink.
Stir the sauce ingredients into the pot and bring to a boil. Reduce heat to Stove Top Medium/Low. Add the tofu (if you want a meatier texture you can deep fry the tofu until golden). Cover and braise for three minutes.
Mix the cornstarch with 1 tablespoon of the stock, vinegar, and 1 tablespoon of the sesame oil. Stir into the pot to thicken sauce. Serve with rice.
****
Marinated Pineapple Pork Loin Roast*, By: Janis Joseph Koester, August 24, 2014
Ingredients:
3 lb. roast (I separated the halves that were tied together. It was HUGE)
1 large can crushed pineapple with juice
½ cup honey
½ cup soy sauce
¼ tsp dry ginger (fresh would probably be better but I didn't have any)
1 Tbs. jarred (moist) chopped garlic
1 tsp coarsely ground fresh black pepper
Directions:
Score the roast into squares as you would with a ham. Mix all ingredients together in a deep container and marinate the roast for several hours or overnight.
Remove roast from marinade and drain off excess liquid. Brown in olive oil in Ninja on Stove Top Medium until nicely browned on all sides. Remove roast from Ninja and place in rectangular pan on rack. Wipe out the Ninja, place pan/rack inside. Drizzle some of the marinade over the top of the roast. Set on 375° and roast for approximately 55 minutes or until internal temperature is 145°.
Heat remaining marinade and boil for a couple of minutes. Serve over sliced roast.
For the leftovers I plan to cube the remainder of the roast and refrigerate in the marinade. Later, I'll add some v
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Melt In Your Mouth Ribs, By: Angelique Campbell, July 1, 2014
Ingredients:
Rack of Ribs
3 cups (about 1 bottle) Sweet Baby Rays BBQ Sauce
¼ cup Apple Cider Vinegar
¼ cup Brown Sugar
5-6 cloves garlic
Salt and Pepper
Directions:
Cut your rack of ribs into 3 equal parts. Fill a large pot with water and place ribs and garlic in to boil. Boil for 45 minutes. (You can do this part in your Ninja 3-in-1 Cooking System …simply turn Ninja to Stove Top High, fill with water 3/4 full and let simmer for 60 minutes.)
In a separate bowl mix BBQ sauce, apple cider vinegar and brown sugar. Stir well.
Strain water and place ribs in your Ninja (crock pot or oven). Salt and pepper ribs generously. Cover ribs with 2 cups BBQ sauce mixture and turn to Slow Cook high for 2-3 hours. Add the last cup about 30 min before serving.
This way the ribs tenderize and get the amazing BBQ flavor and when you add the extra sauce at the end it gives them an extra Caramelized thick sauce for serving. They are done when you poke a fork into them and they fall apart. At that point taste the amazing goodness as they simply melt in your mouth!
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Memphis BBQ Boneless Pork Chops*, By: Carol F. Neuman, June 6, 2015
Ingredients:
4 boneless pork chops
1 packet of McCormicks Memphis BBQ Pit BBQ Rub
3 large bake potatoes, cut to steak fry size
1 medium size onion, cut up
1- 16 oz bottle of Sweet Baby Ray's BBQ sauce
Directions:
Marinate the pork chops with ½ packet of McCormicks rub for 1 hour. Add them to your Ninja, and add the potatoes and onion around the pork chops. Mix the other half of the dry rub packet with the Sweet Baby Ray's sauce, and pour it over all. Turned the Ninja to Slow Cook Low for 8 hours.
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Mesquite Barbecue Pork Roast*, (Hormel) By: Cindy Guth
Dinner tonight. Mesquite Barbecue pork roast with fresh broccoli. These are the Hormel pork roasts you find in the meat section. I browned it on all sides in some olive oil. Put roast and broccoli florets on roasting tray. Added 3 cups of water. Steam roasted 30 minutes. Again added 3 cups of water. Steam roasted another 30 minutes. Checked roast and decided to steam another 15 minutes. This will vary by size of roast. It was delicious. Meat was flavorful and juicy. Broccoli was fall apart tender and so good! I love how my Ninja 3 in 1 helps me to eat healthy
**added comment by: Aurelia Dougan McCollom** - another way to check for doneness is to insert a digital meat thermometer. I have one that you can insert into the meat and it will signal when the desired temperature is reached. You can then move to Buffet setting to hold your dinner until ready.
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Mexican Shredded Pork*, By: DM CY, September 5, 2016
Ingredients:
10- thin pork chops (approx)
1– 28 oz can enchilada sauce
2-3 cups water (approx)
1 cup salsa or to taste
1 Tbs. taco sauce or to taste
Taco seasoning - (to taste)
tortilla soft shells
Cheese of choice
Directions:
Turn the Ninja to Slow Cook High. Season the pork chops with the taco seasoning, to taste. Add 1 cup of water. Cook for 1 hour. Then I added more water and baked them at 425°F until they were done.
Took them out of the Ninja and cut them up and deboned them. Added the pork back to the Ninja with about a cup of the left over juices.
Add the enchilada sauce, salsa and taco sauce. Turn the Ninja to Stove Top Low/Medium to simmer for about 20 minutes.
Put on soft shells and added cheese.
This would be very good and easy for a Slow Cook Low recipe. Just add the ingredients at one time and cook for 4-6 hours. I just did not have the time.
It was very good. My family LOVED THIS.
****
Mississippi Country Ribs (3 Envelope Slow Cook) - bone in*, By: Allana Alla Robinson, September 18, 2016
3 Envelope Slow Cook Mississippi Country Ribs - bone in
Ingredients:
3.5 lbs country style ribs - bone in (can use boneless)
1 packet dry onion soup seasoning
1 packet dry brown gravy mix
1 packet dry ranch dressing
10-15 white potatoes - skin on - cut into quarters (can remove skin)
4-5 carrots - cut into quarters (can use baby carrots)
1-12 fl oz bottle jalepeno slices - liquid removed (can use pepperoncinis)
Half a stick of unsalted butter - cut in half
Prep:
Cut carrots and potatoes based on notes above.
Mix the dry onion soup seasoning, dry brown gravy mix, and dry ranch dressing. Once mixed, coat each rib with the seasoning mix.
Recipe:
Into the Ninja pot, add the potatoes and carrots then layer the ribs on top. Add the jalepeno slices (evenly spread them out),and lastly, add the unsalted butter. Set the Ninja to Slow Cook Low for 8 hours.
Notes:
Depending on how much seasoning you want on each rib, you made need more seasoning packets. If you need more, be sure to follow the same ratio for the mix to even out the flavor.
We love the Mississippi Roast, but we had ribs on hand. This is just another variation of the recipe. We like it more with jalepenos, but that is personal perference.
****
Mississippi Country Ribs (3 Envelope Slow Cook) - bone in*, By: Allana Alla Robinson, September 18, 2016
3 Envelope Slow Cook Mississippi Country Ribs - bone in
Ingredients:
3.5 lbs country style ribs - bone in (can use boneless)
1 packet dry onion soup seasoning
1 packet dry brown gravy mix
1 packet dry ranch dressing
10-15 white potatoes - skin on - cut into quarters (can remove skin)
4-5 carrots - cut into quarters (can use baby carrots)
1-12 fl oz bottle jalepeno slices - liquid removed (can use pepperoncinis)
Half a stick of unsalted butter - cut in half
Prep:
Cut carrots and potatoes based on notes above.
Mix the dry onion soup seasoning, dry brown gravy mix, and dry ranch dressing. Once mixed, coat each rib with the seasoning mix.
Recipe:
Into the Ninja pot, add the potatoes and carrots then layer the ribs on top. Add the jalepeno slices (evenly spread them out),and lastly, add the unsalted butter. Set the Ninja to Slow Cook Low for 8 hours.
Notes:
Depending on how much seasoning you want on each rib, you made need more seasoning packets. If you need more, be sure to follow the same ratio for the mix to even out the flavor.
We love the Mississippi Roast, but we had ribs on hand. This is just another variation of the recipe. We like it more with jalepenos, but that is personal perference.
****
Mississippi Pork Roast, By: Mary Ann Bethea, January 2, 2016
Ingredients:
5 pound boneless pork loin roast
2 Tbs. olive oil
16 oz bag of baby cut carrots
Ranch Dressing package mix
McCormick Aug Jus Gravy mix
6 pepperoncini peppers
1stick of butter
½ liter bottle of Dr Pepper
2 tablespoons cornstarch with ½ cup of cold water – thickener
Directions:
Turn the Ninja to Stove Top High. Add olive oil. Brown roast on all sides. Remove roast. Add carrots to the pot. Add roast on top. Mix the dressing and gravy packets together and sprinkle evenly on the roast. Place the pepperoncini peppers on top. Cut the butter into pats and place on the roast. Pour Dr Pepper over the top. Place the lid. (To get a jump on the cooking time, bring it to a boil while still on Stove Top High. Reduce to Slow Cook High for 3½ hours. It was done perfectly, falling apart. If you want to get slices, I would check after 2 hours. Remove roast to cutting board and cover with foil. Remove the carrots to a bowl. Mix the cornstarch with cold water to make a thickener. Bring liquid in the Ninja pot to a boil on Stove Top High. Whisk in the cornstarch with a silicone whisk.
The gravy was very rich in taste. (You could add some beef stock or water if you wanted more gravy).
**I served this with green beans cooked in the double strength pot liquor (ham stock from Christmas hams) I made the other day, canned collard greens cooked with a little of the ham from the stock, drained canned black eyed peas & cooked in the same stock. (Ham Stock*, By: Mary Ann Bethea, January 2, 2016 – located in broth file)
Made 3 boxes Jiffy cornbread, substituting 8 ounces sour cream for milk, 1/3 pound chopped and browned bacon, and ½ onion, finely chopped. Made 21 muffins. Serve hot.
Happy New Year and happy cooking!
Pork for health, black-eyed peas and collard greens for wealth! Add family and it's all you need.**
****
Mississippi Roast Pork Loin*, By: Carol F. Neuman, April 19, 2015
Ingredients:
red potatoes
carrots
mushrooms
1½ lb pork loin
1 packet Hidden Valley Ranch
1 packet Au Jus Gravy Mix
Greek pepperoncini
1 stick of butter
¼ cup of water
Directions:
Brown the pork loin on Stove Top High. Add vegetables, dressing, gravy mix, pepperoncini, water and a stick of butter. Turn your Ninja to Slow Cook Low for 8 hours. I added the water, because some recipes said to do that, and some said do not add water, but I figured with the veggies it might be safe to do that. I am going to be home all day today so I can check on it to make sure things are ok while it's on low slow cooker setting.
****
Mississippi Roast Pork Loin*, By: Lauren Le Hamilton, November 3, 2014
Ingredients:
2-3 lb pork tenderloin
½ a stick of butter
1 packet of ranch dressing, (I recommend using the low sodium one)
1 packet of Au jus
extra pepperoncinis (I poured in a little bit of the juice)
1 sliced up habanero pepper (because I like spicy foods)
carrots/fresh mushrooms
Directions:
Add the pork loin to your Ninja. Sprinkle a packet of Au Jus mix over it, then on top of that a packet of Ranch dressing mix. Cut ½ stick of butter not margarine in to pats, and place on the roast. Add 4 to 6 pepperoncini peppers, (jar in pickle section of store - like the peppers in salads at Olive Garden), and habanero pepper on the roast, around the butter. I added some of the juice from the pepperoncinis. Add carrots, and mushrooms and other vegetables if you like. Turn on Ninja and Slow Cook Low for 8 hours.
**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.**
****
Mississippi Spare Ribs, By: Terry L Simmons , November 13, 2014
I'm going to share a recipe for all 'n y'all that I hope you'll consider trying: Mississippi Spareribs. This came off an old BBS many years ago and I've been hogging (pun intended) ever since. My father-in-law, RIP, loved these bad boys! So here goes: Ingredients:
3-5 pounds country style ribs (bone-in or no bone)
*1/2 cup Heinz chili sauce or ketchup (4 oz)
*1/2 cup (packed) dark brown sugar
*2 tablespoons Worcestershire sauce
*1 tablespoon cider vinegar
*1/8 teaspoon cayenne pepper
(Note: *double the ingredients for certain if you use more than 3 pounds of country-style spareribs, but the more sauce the merrier).
Directions:
Place rack (or pyramid mat) in Ninja and pile them babies in there neatly.(If you keep them "elevated" they'll soak in less grease). In a bowl, mix together chili sauce, brown sugar, vinegar, Worcestershire sauce and cayenne. Pour over the meaty side of the spareribs, reserving some if you decide to follow the last step. Turn your Ninja to Slow Cook Low for 6-8 hours or until ribs reach that tender fall-off-the-bone stage (or fork tender if you use no-bone ribs). Now, if you want a "grilled" rib you can either fire up an oiled grill and place the ribs on it a few inches apart from one another. Grill, turning frequently and basting with reserved sauce until ribs are brown and rusty (about 15 minutes)...or place under your broiler in your stove's oven for 3-5 minutes. They are great with mashed potatoes, or grits, or rice, and some good greens, or Brussels sprouts. (I swore I wouldn't give up this recipe for many more years, but this is such a great group of giving folks...well, I just had to. Ya know?!) Hopefully I didn't forget anything...and hopefully you'll try them..and like them as much as I do. Good eatin'!
****
Mushroom Marsala Pork Chops*, By: Joan Jardine, January 31, 2015
Ingredients:
4 boneless pork chops
Flour seasoned with 21 Seasoning Salute
2 Tbs. olive oil
½ onion, sliced
1 can of sliced mushrooms
1½ cups warm water
3 Tbs. of powdered brown gravy mix
1 box Trader Joes Mushroom soup
2 foil packages of Swanson Mushroom Marsala wine "Flavor Boost"
Directions:
Dredge pork chops in flour mixture, brown in olive oil in Ninja on Stove Top High. Remove, dredge onion in flour mixture and brown in Ninja.
Mix remaining ingredients together, return chops to the Ninja and pour liquid mixture and canned mushrooms on the top.
Bring to simmer on Stove Top Medium and then reduce to Slow Cook Low and cook for 6 hours or longer. I let mine go for eight and they were fine.
****
Mushroom Pork Loin, By: Anne Wood Conrad, October 7, 2014
The gravy in this is so good!
Ingredients:
2 pork tenderloins or boneless pork loin roast
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 can (10-1/2 ounces) condensed French onion soup, undiluted
Hot mashed potatoes, optional
Directions:
Place the pork in your Ninja. In a small bowl, combine soups; stir until smooth. Pour over pork. Cover and cook on Slow Cook Low for 4-5 hours or until the meat is tender. Serve with mashed potatoes if desired.
****
Mustard Coated Pork Chops*, By: Bonnie Smith, March 4, 2015 - Cross Posted in Layered Meals
For me, this is going out on a limb with cooking. So far my ninja foods have been one item cooked at a time, removed, next item cooked, then splashed together. So tonight I did baked potatoes under the rack, put my mustard coated pork chops in the rack on top of potatoes baked preheated 400°F. At one point I removed the rack so I could flip potatoes over (glad I did) then when I figured about 15 minutes or so to finish time, I added fresh broccoli. Then I threw in two foil wrapped rolls to heat up for about 6 minutes. I even impressed myself!!! I am enjoying this toy Ninja!!!
The entire dinner was finished within 1 hour.
****
Natural Pork Gorgonzola Pinwheel Roast*, By: Kym Pickup Larvie, November 22, 2016
Natural Pork Gorgonzola Pinwheel Roast with Roasted Sweet Onions, Rainbow Carrots and Yukon Gold Potatoes.
Ingredients:
2.5 lbs natural pork cut by your butcher for a pinwheel roast
6 Tbs. olive oil
¼ cup sun dried tomatoes
1- 4 oz tub of crumbled Gorgonzola cheese
3 cloves garlic, minced
1 cup fresh spinach leaves
Garlic pepper seasoning – to taste
Fresh rosemary and sage sprigs
Twine to tie roast
2½ Tbs. Balsamic Glaze (I like Trader Joe's brand)
Flour to make Pork gravy with left over juices (optional)
2 small packages of organic rainbow carrots
2 large sweet onions, cut into 1/8ths
4 large Yukon Gold Potatoes, cleaned and poked with fork
Directions:
Rub pork with olive oil liberally on all sides.
Season pork with garlic pepper on all sides.
Message minced garlic on all sides of the pork.
Lay pork flat and spinkle one side with the Gorgozola Cheese, sun dried tomatoes and lay fresh spinach leaves on top.
Role into a pinwheel and tie with twine.
Turn the Ninja to Stove Top High. Add 3 to 4 Tbs. olive oil and let it heat for 3 minutes.
Add pork roast. Sear on all sides.
Drizzle roast with balsamic glaze.
Place rosemary and sage sprigs on top when done searing.
Turn the Ninja to the Oven setting of 350°F.
Add the sweet onions, rainbow carrots and Yukon Gold Potatoes evenly around the roast.
Cook for approximately 30 minutes. You may need to decrease oven temperature if appears too hot.
Then turn the Ninja to Slow Cook High until the internal temperature of the pork roast reaches 160°F.
Place the roast, veggies and potatoes evenly on a platter. You can garnish with leftover rosemary and sage sprigs, if desired.
Using the juices left in the Ninja pot, turn to Stove Top Medium/High and whisk in flour slowly to make a pork gravy, (this is optional).
Note: Next time, I may add dried cranberries to the inside of the pinwheel roast, as well. I served this with fresh butterflake rolls and butter. Gone in no time by four!!!
****
Oktoberfest Meal*, - Photo - By: Deborah Mills, September 21, 2014, Original Recipe: Brats*, By: Sue Karasek Nottmeier
For tonight's dinner I followed the brat recipe by: Sue Karasek Nottmeier. Thank you Sue! My brats and veggies were so delicious! I added some carrots. I did make some potato dumplings but they exploded in the boiling pot water so I roasted what I had left. I slow cooked the brats for 3 hours. I then turned my Ninja to oven setting of 300°and cooked for 30 minutes. I let the beer and liquids evaporate. It made a yummy glaze.
****
Okinawan Shoyu Pork - Hawaiian Style, By: Rnjj Watanabe
Got this from a friend who lives in Hawaii. It is usually served with or on rice and Hawaiian style macaroni and potato salad on the side.
Ingredients:
4 lbs. pork butt, cubed
1 cup soy sauce
1 cup brown sugar
1 cup sake
2 cloves garlic, crushed
2 thick slices ginger, crushed
2-3 tablespoons cornstarch mixed with 2-3 tablespoons of water
Directions:
Place pork in a slow cooker with remaining ingredients.
Cover and cook on Low setting 6-8 hours or until cooked through.
Take out the pork and leave the juices and make your sauce using Stove Top High. Bring to boil for five minutes and skim off excess fat. Mix together cornstarch and water. Slowly add to sauce pan until thickened, then add back the pork.
In Hawaii they also have Shoyu Chicken (bone in chicken thighs) so I would think it would work also.
Serves 8
****
Old Fashioned Sausage Gravy, By: Aurelia Dougan McCollom - Cross posted in Breakfast
Ingredients:
1 lbs good quality Whole Hog Sausage (I use Jimmy Dean)
4 1/2 Tbs. Flour
3 cups Whole Milk (heated almost to boiling)
Pepper - to taste
Directions:
Brown the sausage in the Ninja multicooker using the Oven setting of 325°. Whisk in the flour. Do not remove the fat. Heat the milk in a Pyrex measuring cup in the micro, but not to boiling. Add the pepper & stir. Heat thoroughly, and stirred occasionally. Turn to buffet setting when hot to hold.
****
One-Pan Whiskey-Flavored Pork Chops, By: Cheryl Bachmann Schaal
Ingredients:
2/3 cup sour cream
½ cup water
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon dried rubbed sage
¼ teaspoon black pepper
4 (6-ounce) bone-in center-cut pork chops, trimmed
¼ teaspoon salt
1/8 teaspoon black pepper
1 teaspoon olive oil
1/2 cup chopped onion
1 (8-ounce) package pre-sliced mushrooms
½ cup whiskey
Directions:
Combine the first 6 ingredients in a small bowl. & set aside
Sprinkle pork with ¼ teaspoon salt and 1/8 teaspoon pepper.
Heat the oil in the bottom of the Ninja on the Stove Top Medium-High heat. Add pork; sauté 5 minutes on each side or until golden. Remove pork from pan.
Add onion and mushrooms to pan; sauté for 3 minutes. Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates.
Stir sour cream mixture into pan.
Return pork to pan; spoon sauce over pork.
Cover and change to bake at 300° for 30-45 minutes. Serve immediately.
****
Oven Baked Pork Tenderloin*, By: Cheryl Bachmann Schaal, April 22, 2014
I browned the meat in butter in the pot on Stove Top High. I then seasoned with kitchen bouquet, salt, pepper & onion powder. Spray the rack with PAM & place it on the rack. Add water & some beef bouillon in the pot. Turn the Oven to 350° and steam bake for 30 minutes. Add frozen broccoli around the meat after 15 minutes of cooking. Made gravy from the pan liquid & had to add more water when I put the broccoli in. The rice was made in the rice cooker.
**Added comment for the next time**
1. make my gravy rue 1st (cooked flour & butter) in the Ninja pot, remove to a small plate bowl.
2. 30 minutes is too long for the meat. It was fine, tasty but well done. Pork is done at 150° & a slight bit of pink is preferable. I will do it 20 minutes next time. I think it overcooked waiting for me to make the gravy, which took to long too, because I had to make the rue & then the gravy (see above).
3. 15 minutes was too long for the broccoli, it wasn’t mush, but we like it a bit more al dente, so 10 minutes next time.
****
****
These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016I 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 pork 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.
A similar warning is given for beef as well.
@MikeWills 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. – ESultanik Dec 13 '13 at 16:15
http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
**
Scroll Down!! The recipes follow the last listing! Scroll down!!
YOU WILL FIND:
Double Thick Pork Chops*, By: Brian M Almashie, October 5, 2014
Dr Pepper Pork*, By: Cheryl Lynne Turgeon, April 6, 2015
Dr Pepper Pulled Pork in the Slow Cooker!!
Dry Seared-Roasted Turkey Tenderloins with Sweet Chili – Ninja Recipe Book Pamphlet
Easter Ham*, By: Carol F Neuman, March 28, 2016
Easy Delicious BBQ Ribs – Slow Cooked
Easy Sausage Gravy, By: Gunney Keene – Cross Posted in Breakfast
Fajitas, Pork*, By: Susan Bolyard Checki, June 9, 2015
Garlic Pork Butt Roast*, By: Tiffany Joe Kelley
Garlic Pork Roast*, By: Michelle Hussong Kizer, August 19, 2014
Garlic Srirachi & Black Bean Pork Roast*, By: Larry Bernard, June 4, 2015
German Stir Fry, By: Monica Newman, February 13, 2015
Glazed Pork Chops with Rice, By: MaryJo Powell, October 20, 2016
Golumbki
Green Sauced Ground Pork Enchiladas*, By: Dena Marie Tehel, November 3, 2014
Ham*, By: Aurelia Dougan McCollom, March 28, 2017
Ham*, By: Melissa Afshar, December 25, 2016
Ham #1 By: Mary Clark
Ham #2*, By: Jessica Conol
Ham #3, (precooked), By: Amanda Dawley
Ham #4 – (Boneless Precooked)*, By: Jill Silvius, May 12, 2015
Ham #5 - Hormel Cure 81 Boneless Ham, By: Pamela Schwaner, December 27, 2018
Ham Fried Rice*, By: Trish Obrien, December 4, 2014
Hawaiian Pork Ribs*, By: Karen Weilbaecher
Herb-Roasted Pork Tenderloins & Potatoes*, - Ninja Recipe Book, May 5, 2014
Home Cooked Pork & Taters For the Hungry Worker*, By: Joni M. Reed
Honey Pork Roast – Slow Cook
Hormel Maple & Bourbon Pork Loin*, By: Todd Kirkwood, October 28, 2014
Hormel Pork Tenderloin, By: Aurelia Dougan McCollom
Hormel Pork Tenderloin*, By: Brenda Dubay Sartori
Honey Garlic Pork Chops
Honey Pork Roast – Slow Cook
How To Fox Ribs Using the Oven Setting – Suggestions from Members!
Italian Meatballs & Cabbage, By: S Alfred Baker, November 6, 2014 – Cross Posted in Low Carb
Italian Brats, Sweet Peppers & Onions*, By: Carol F. Neuman, July 29, 2016
Island Kielbasa*, By: Hal DeRoos December 10, 2014
Italian Pork Chops*, By: Amanda Harris
Italian Sausage*, By: Susan Bolyard Checki, June 16, 2015
Italian Sausage Meatballs, By: Cathy Schultz, September 18, 2014
Italian Sausage with Marinara*, By: Barbara Callahan, November 13, 2014
Italian Sausage Sandwiches*, By: Joseph Girouard, June 2, 2015
Italian Style Boneless Pork Chops*, By: Cherrie Koeppler Christel, September 4, 2015
Kalua Pig In A Slow Cooker, By: Julene Hibberd Dotson Evans
Kickin' Sweet Pork Chops*, By: Allana Alla Robinson, May 21, 2016
Kielbasa & Cabbage*, By: Melody Aboaf, July 28, 2016
Kielbasa & Peppers*, By: Deb Turbitt, September 5, 2018
Kielbasa & Potatoes with Kraut*, By: Patricia Oliver, July 24, 2015
Kielbasa, My Way!, By: Anne Wood Conrad, November 5, 2014
Kielbasa, New Potatoes & Fresh Green Beans*, By: Janey Belongia, August 3, 2016 – Cross Posted in Fast & Easy and Pork
Kielbasa, Potatoes, Onions, Cabbage, & Peppers*, By: George Johnson, September 7, 2016
Korean Pork Cubes*, By: Shoba Archie, May 17, 2015
Luau Ham*, By: Angela Strickland Branch, August 9, 2015
Mabodofu – A Japanese Version of A Chinese Dish*, By: Brent Stapley, September 15, 2017
Marinated Pineapple Pork Loin Roast*, By: Janis Joseph Koester, August 24, 2014
Melt In Your Mouth Ribs, By: Angelique Campbell, July 1, 2014
Memphis BBQ Boneless Pork Chops*, By: Carol F. Neuman, June 6, 2015
Mesquite Barbecue Pork Roast*, (Hormel), By: Cindy Guth
Mexican Shredded Pork*, By: DM CY, September 5, 2016
Mississippi Country Ribs (3 Envelope Slow Cook) - bone in*, By: Allana Alla Robinson, September 18, 2016
Mississippi Pork Roast, By: Mary Ann Bethea, January 2, 2016
Mississippi Roast Pork Loin*, By: Carol F. Neuman, April 19, 2015
Mississippi Roast Pork Loin*, By: Lauren Le Hamilton, November 3, 2014
Mississippi Spare Ribs, By: Terry L Simmons, November 13, 2014
Mushroom Marsala Pork Chops*, By: Joan Jardine, January 31, 2015
Mushroom Pork Loin, By: Anne Wood Conrad, October 7, 2014
Mustard Coated Pork Chops*, By: Bonnie Smith, March 4, 2015 - Cross Posted in Layered Meals
Natural Pork Gorgonzola Pinwheel Roast*, By: Kym Pickup Larvie, November 22, 2016
Oktoberfest Meal*, - Photo - By: Deborah Mills, September 21, 2014, Original Recipe: Brats*, By: Sue Karasek Nottmeier
Okinawan Shoyu Pork - Hawaiian Style, By: Rnjj Watanabe
Old Fashioned Sausage Gravy*, By: Aurelia Dougan McCollom – Cross posted in Breakfast
One-Pan Whiskey-Flavored Pork Chops, By: Cheryl Bachmann Schaal
Oven Baked Pork Tenderloin*, By: Cheryl Bachmann Schaal, April 22, 2014
Double Thick Pork Chops*, By: Brian M Almashie, October 5, 2014
Ingredients:
2 double thick pork chops
¼ cup olive oil
½ stick butter
Garlic, chopped
Shallots, chopped
green apple, sliced
1 cup fresh apple cider
rosemary and fresh thyme
apples
gravy
Directions:
Turn your Ninja to Stove Top High and sear, salt and peppered double thick butcher cut pork chops in olive oil and butter. Remove once seared and add garlic, shallots and green apple slices. Brown for 5 minutes and then added apple cider. Add rack and place chops on top. I added rosemary and fresh thyme on each chop. Steam Bake @ 400°F for 25-35 minutes. Standard chops might require less time so use a meat thermometer. Top pork with apples and (sauce) gravy once done. Turn to Buffet setting to hold.
****
Dr Pepper Pork*, By: Cheryl Lynne Turgeon, April 6, 2015
Ingredients:
2 whole Onions
Goya Adobe All Purpose Seasoning
1 can Dr Pepper (not diet)
3-4 lbs. split pork ribs
Pepper, to taste
3/4 cup light brown sugar
1 package McCormick Pork gravy
1 cup of water
Directions:
Cut up 2 large onions into rings and layer them in the bottom of your Ninja. Layer pork on top. In a separate bowl mix gravy and water, then pour on top of pork. In another bowl add brown sugar with Dr Pepper. Sprinkle pepper and Adobe seasoning and mix. Use enough to pretty well season. Pour over pork. Cover and turn to Slow Cook High for 1 hour. After the 1 hour is up, turn down to Slow Cook Low for 3 more hours or until tender. Enjoy.
****
Dr Pepper Pulled Pork in the Slow Cooker!!
Ingredients:
2 ½ -3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1½ teaspoons dry ground mustard
¼ teaspoon cayenne pepper
Salt and black pepper to taste
¼ cup apple cider vinegar
3 tablespoons Worcestershire Sauce
2 cups Barbecue Sauce of choice
Directions:
Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr Pepper on top and cook on high for 4-5 hours (or on low for 7-8 hours).
Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. After the meat has cooked for 7 hours, drain off any excess liquid and shred the meat into small bits with two forks. Add the barbecue sauce to the pork and stir well. Cover the slow cooker and cook for 1 more hour.
****
Dry Seared-Roasted Turkey Tenderloins with Sweet Chili – Ninja Recipe Book Pamphlet
Ingredients:
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon garlic powder
½ teaspoon dried thyme leaves, crushed
¼ teaspoon ground cumin
1 package (24 ounces) boneless turkey breast tenderloins
2 tablespoons olive oil
1/3 cup sweet chili sauce
1 teaspoon Worcestershire sauce
Directions:
1. Stir sugar, salt, cinnamon, garlic powder, thyme, and cumin in a bowl. Brush turkey with 1 tablespoon oil. Rub turkey with sugar mixture.
2. Pour remaining oil into pot. Set to Stove Top High and heat oil. Add turkey to pot. Cook uncovered 15 minutes or until browned on both sides. Remove turkey from pot.
3. Place roasting rack into pot. Place turkey on rack. Set the Oven to350°F for 8 minutes. Cover and cook until turkey is cooked through. Remove turkey from pot and let stand 5 minutes.
4. Stir chili sauce and Worcestershire sauce in a bowl. Serve chili sauce mixture with turkey.
****
Easter Ham*, By: Carol F Neuman, March 28, 2016
There are probably a lot of file recipes with the ham in the Ninja, but I thought I would show you what I did for tonight's dinner. I like to see pictures so I get a visual of what is done.
Ingredients:
14 pound precooked ham
1 can of pineapple chunks with no sugar
1 cup of water
Real maple syrup to thinly coat the ham
Directions:
Do not preheat the Ninja, but put the ham in flat side down. Pour the pineapple chunks around the ham, and add 1 cup of water in the bottom of the Ninja pot, then pour a thin coating of maple syrup over the top of the ham. Turn the Ninja to Slow Cook Low and the machine will automatically set the time to 8 hours. Then use two pieces of aluminum foil to tent the top of the Ninja, and position it around the top of the ham. Remember if you check the ham to use oven mitts because the Ninja will be hot.
****
Easy Delicious BBQ Ribs – Slow Cooked
The meat falls off the bone as you take them out of the Ninja!
Ingredients:
4 pounds Ribs of your choice
2 teaspoons Worcestershire sauce
1 teaspoons vinegar
salt and pepper to taste
1 bottle of sweet baby rays BBQ
2 tablespoons brown sugar
1 teaspoons oregano
Directions:
In a bowl, mix together all the ingredients except for the ribs themselves.
Place ribs in your Ninja. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
****
Easy Sausage Gravy, By: Gunney Keene
Ingredients:
1 package (9.6-ounce bag) Jimmy Dean Sausage Crumbles
2 packages (2.64 oz each) McCormick’s Original Country-Style Gravy Mix (or McCormick’s Sausage-Flavored Country Gravy Mix)
4 cups cold water
Salt, pepper, garlic powder, rubbed sage – to taste (optional)
Directions:
Place entire bag of sausage crumbles in the Ninja pot and turn on Stove Top High. Let this cook until the sausage starts to sizzle. Add both packets of the gravy mix to the sausage in the pot and gently stir to coat all of the sausage pieces. Pour in the cold water. Stir to combine. Continue to stir the mixture regularly until the mixture starts to thicken, being sure to stir out any lumps and not letting the gravy stick to the bottom. Once the gravy thickens, turn the Ninja to buffet. Add any extra seasonings to the gravy to taste and stir to combine. Put the lid on the Ninja. Stir the gravy occasionally to ensure that it doesn’t stick to the bottom. The buffet setting will keep the gravy warm while you bake your favorite biscuits or toast to serve the gravy over.
****
Fajitas, Pork*, By: Susan Bolyard Checki, June 9, 2015
Ingredients:
1 small whole pork tenderloin, cut into strips or bite size pieces
1 can of tomatoes with juice
1 can of Ro-Tel tomatoes with chili peppers
fajita seasoning, to taste
2 bell peppers, cut into strips
2 small onions, cut into strips
Tortilla shells
Directions:
In the Ninja, add the pork tenderloin, tomatoes, Ro-Tel, fajita seasonings, bell peppers and onions. Stir. Turn your Ninja to Slow Cook Low for 10-12 hours. It will be juicy, strain as best as possible before putting on tortilla. Top with favorite taco toppings and ENJOY!
****
Garlic Pork Butt Roast*, By: Tiffany Joe Kelley
Ingredients:
3.5 lb pork butt
4 cloves of garlic halved
5 medium potatoes cut evenly
2 cups baby carrots
4 celery stalks chopped
2 Tbs. olive oil
2 Tbs. Worcestershire sauce
Coarse Ground pepper to taste
½ cup water
Directions:
Prepare pork by washing and slice 4 holes into meat, place half clove in each hole, rub with pepper
Add oil to Ninja, Stove Top Medium, allow it to warm up
Add pork, cover pork with Worcestershire sauce, sear on all side 3-4 minutes per side. Flip to low slow cooker setting, add veggies, add preference level of salt and pepper.
Directions:
Cook on Slow Cook Low for 3.5hrs
All veggies are done, meat internal temp is at 170°degrees.
Side note: I was expecting a 6-7hr cook time. The meat is tender, moist and the perfect doneness for our tastes.
I don't think the water would be necessary for future roasts. I was concerned that my veggies would burn or get too crispy considering two other dishes I've prepared have been scorched.
There's plenty of juice to prepare a gravy once I remove the roast/veggies.
****
Garlic Pork Roast*, By: Michelle Hussong Kizer, August 19, 2014
Ingredients:
1 Pork Roast about 2-3 pounds
2 Onions, sliced
3 Garlic Cloves, sliced into thirds
1 tsp of Salt
1 tsp of Pepper
1 tsp of Oregano
1 tsp of Garlic Powder
2 Tbs. of Worcestershire Sauce
Directions:
Place the sliced onions in the bottom of your Ninja.
Make a few small cuts in the top of the roast about an inch to inch and half deep. Then push the garlic cloves into the openings you made.
Place the pork roast on top of the onions.
Sprinkle the roast with all of the seasonings and the Worcestershire sauce. You can add in potatoes or other vegetables you would like to cook alongside the roast. I added some garlic powder and pepper to my potatoes.
Cook on Slow Cook low 8 hours or on Slow Cook High 4-5 hours.
Remove from your Ninja and let rest about 10 minutes. Then slice and serve.
****
Garlic Srirachi & Black Bean Pork Roast*, By: Larry Bernard, June 4, 2015
One large pork-picnic roast, as much chopped seasoning as you like. Add salt & pepper to taste, a little ginger for a good belly, a little basil, and then dump on that garlic Srirachi to taste; maybe ½ a cup (I don't ever really measure, I use a decent amount, it'll cook down). Drain and wash a can of black beans or dump some dry beans on top (the dry will keep their texture better. The canned will mix into the gravy. You can add more canned about an hour before cooking is done for heartier beans). Add about 2 inches of water and set for 12 hours on Slow cook High. Don't stir. This will allow the top to brown and crisp nicely. Once the 12 hours are up, separate into chunks or pull a part. Enjoy!
****
German Stir Fry, By: Monica Newman, February 13, 2015
Ingredients:
1 lb Kielbasa sausage (I prefer all beef)
8-10 small red potatoes - quartered
½ medium onion, sliced
½ medium head of cabbage, rough chop
salt & pepper to taste.
Slice up sausage and brown on Stove Top High, then remove. Brown up potatoes and onions in drippings on Stove Top High. Add sausage back in and cabbage and stir until cabbage is coated with drippings. Add ¼ cup water. Place your lid. Turn to Stove Top Low and cook 7-10 minutes until cabbage is wilted and cooked to preferred doneness. Salt and pepper to taste.
****
Glazed Pork Chops with Rice, By: MaryJo Powell, October 20, 2016
I just did a nice 20 minute dinner. Glazed pork chops (except I used pork tenderloin) with rice. Hubby approved.
Ingredients:
1 (15 oz) can 25% less salt chicken broth plus ½ can water
1½ cup raw minute rice
3 cups small broccoli florets
4 pork chops about ½" thick. (I substituted pork tenderloin cut about ½" thick)
1 small onion, sliced
1 Tbs. oil
¼ cup orange juice
¼ cup lo-cal Catalina dressing
2 Tbs. maple syrup
2 Tbs. sliced almonds (optional)
Directions:
You could just make the chops - I did both. (In a regular saucepan bring broth and water to a boil. Add the rice and simmer 3 minutes. Add the broccoli and stir. Cover and simmer 4 minutes more. Remove from heat and let stand 5 minutes).
Meanwhile, turn the Ninja to Stove Top Medium or High, depending on the Ninja you own. Heat the oil. Add the onion and pork. Cook about 4 minutes on each side or until browned and cooked through. Remove pork. Add the mixture of dressing, orange juice and maple syrup. Bring to a boil and turn the Ninja to Stove Top Low. Cook about 3-4 minutes. Serve pork and rice, drizzled with sauce, sprinkle with almonds if desired.
****
Golumbki, By: Dian Vandervolgen
Ingredients:
1 head of Cabbage
1 lb. ground beef (you can use all beef)
1/2 lb. ground pork or veal (sometimes sold as meat loaf mix)
1 cup rice
1 large onion, chopped
1 Egg
2 to 4 Tbs. butter or margarine
1½ tsp. salt
1 tsp. pepper
2 cans of tomato soup (3 if you desire more sauce)
Directions:
Bring 2½ cups of water to a boil and add 1 cup rice and 1 tsp. of salt. Cover tightly and cook over low heat until water is absorbed, about 20 to 25 minutes. Set aside to cool a bit.
Fry 1 large onion in 2 to 4 Tbs. butter or margarine until transparent. Combine cooked rice, fried onions, raw ground beef, raw pork /veal, egg and seasonings and mix well.
Hold a cabbage leaf in your hand and place a good tablespoon of filling more if the leaf is large) toward the bottom of the leaf. Fold/ roll upward once then fold the two sides of the leaf toward the center to close the ends and continue rolling until the leaf is closed and forms a roll.
Grease the bottom of the Ninja and layer the bottom with the small, unused cabbage leaves to add flavor and prevent the Golumbki from sticking to the bottom of the pot.
Place the Golumbki into Ninja in one or two layers. Mix 2 can of tomato soup and 1-1/2 cans of water and pour over the Golumbki. I dot each Golumbki with a pat of butter. Cover and bake at 300° for about 2 hours or until leaves are tender.
After the first hour, I turned the oven to 250 degrees so that the sauce wouldn’t evaporate. If needed, add another can of soup mixed with water, ½ hour before finished.
****
Green Sauced Ground Pork Enchiladas*, By: Dena Marie Tehel, November 3, 2014
Ingredients:
1.5-2 lbs ground pork
1 medium onion
1 green pepper
1-14.5 oz can whole tomatoes peeled (can use canned diced, this is just what I had on hand)
1-16 oz can refried beans
3 cups cheese of choice (I had cheddar and mozzarella) - Set aside 1.5 cups
1 package 10 regular size tortilla shells (I used Azteca 8.5 oz bag)
1-10 oz can green enchilada sauce
Spices (I'm estimating, I just dumped it in):
1 Tbs. chili powder
1 tsp cayenne pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp ground tumeric
Directions:
Turn Ninja on Stove Top High. Chop onions and green peppers. Cook with ground pork. Meanwhile, chop the whole tomatoes and mix with the juice from the tomatoes, refried beans, spices, and 1.5 cups of cheese. Take out the meat with slotted spoon and put in refried bean mixture. Clean out grease and turn Ninja to Stove Top Low. Pour can of green enchilada sauce in. Roll tortilla shells with mixture and place directly in Ninja. Once the first layer is done, sprinkle half cup of cheese on layer and add rest of filled tortillas on top. I had extra mixture leftover and poured on top with the last cup of cheese. Put lid on and cooked until cheese is melted.
Garnish however you like. I do not have access to tomatillo's either or the time to make homemade refried beans. I sure wish I did!
****
Ham*, By: Aurelia Dougan McCollom, March 28, 2017
Ingredients:
8-10 lb bone in ham – (shank or butt)
1 cup honey
whole cloves
1- 15 oz can pineapple rings with juice, reserved
1 cup brown sugar
1 tsp ground cloves
Directions:
Score ham with edge of a knife. Place whole cloves in the ham at the corners of each diamond. Place the ham in the Ninja pot. Using toothpicks, secure pineapple rings. (A few of mine never make it to the ham)! Mix honey, brown sugar, ground cloves and pineapple juice from the can in a pyrex 2 qt measuring cup or other microwaves safe bowl. Heat to melt sugar and stir to incorporate all.
Pour mixture over the ham. Turn the Ninja to Slow Cook Low for 6 hours. Baste occasionally.
****
Ham*, By: Melissa Afshar, December 25, 2016
Perfect Christmas Ham!
Ingredients:
8.35 lb ham
brown sugar
12 oz can Cherry Dr Pepper
pineapple rings
maraschino cherries
Directions:
Add a layer of brown sugar to the Ninja pot. Place the ham on top. Add more brown sugar to the top of the ham. Using toothpicks, top with pineapple rings and cherries in the center of the ring. Pour a 12 oz can of Cherry Dr Pepper in the pot. Turn the Ninja to Slow Cook Low for 3 hours. It was moist and delicious! Best ham I have ever made! Hubby loved it and he is not a huge fan of ham usually. He doesn't like fat on meat. It makes it hard to cook for him, but he ate a lot and said it was moist and had a delicious flavor!
****
Ham #1, By: Mary Clark
I have a favorite slow-cooker ham recipe. It's so easy. I have not tried it in the Ninja, but this might give you a direction....
2 cups packed brown sugar,
1- 8 pound cured bone-in picnic ham (Do NOT use a smoked ham, it will come out weird tasting, get picnic ham only)
Spread about 1 1/2 cups brown sugar on bottom of slow cooker crock. Place ham flat side down, spread rest of brown sugar onto the ham. Cover and cook on low for 8 hours.
****
Ham #2*, By: Jessica Conol
Put brown sugar on bottom of pan, no rack. Covered top and sides with more brown sugar. Added a can of crushed pineapple with the juices. Put it on slow cooker low for 4 hrs. My ham was little over 8 lbs so I put it for 4 hrs. Came out moist.
****
Ham #3, (precooked), By: Amanda Dawley
Ingredients:
4-5 lb precooked ham
Coca Cola
Brown Sugar
Mustard
Directions:
Rub ham with a brown sugar / mustard paste. Eye ball it.
Pour coca cola in the Ninja pan until 1/4 of the way full; 16 oz or so.
Put ham in and cook on Slow Cook Low for 8 hours!
Ham was falling all apart! No picture. It was devoured with not much left by the time I got home! Great flavor, juicy, and tender!
****
Ham #4 – (Boneless Precooked)*, By: Jill Silvius, May 12, 2015
Ingredients:
Trying something different....
3 lb precooked, boneless ham
2- 12 oz cans of wild cherry Pepsi
1 cup light brown sugar
1- 15 oz can mandarin orange segments, crushed up
Directions:
Add your ham to your Ninja and top with the ingredients. Turn to Slow Cook Low for 5 hours. Let stand 10-15 minutes before slicing.
****
Ham #5 - Hormel Cure 81 Boneless Ham, By: Pamela Schwaner, December 27, 2018
Prep Time: 10 minutes
Cook Time: 1¼ hours
Ingredients:
3-4 pound Hormel Cure 81 boneless ham, precooked
1½ cups water
Maple syrup, your desired amount
Brown sugar, enough for your ham
Directions:
Add 1½ cups water to the Nina pot. Place ham centered on the rack and pour the maple syrup over the ham. Pat the brown sugar on and around the ham.
Select the Steam Bake setting. Set the temperature to 325°F.
Set the timer for 1 hour.
Place the lid on the Ninja. Steam Bake for 1 hour. Check the internal temperature, if not at 140°F, recheck in 10 minute increments.
Baked Potatoes, By: Pamela Schwaner, December 27, 2018
Prep Time: 5 minutes
Cook Time: 45 minutes.
2 large baking potatoes, scrubbed and poked
Place potatoes along the sides of the ham after 15 minutes. Replace the lid. Serves 2
Everything was moist and very tasty!
****
Baked Potatoes – Steam Baked, By: Pamela Schwaner, December 27, 2018 - Cross posted in Potatoes
Prep Time: 5 minutes
Cook Time: 45 minutes
Ingredients:
2 large baking potatoes, scrubbed and poked
Directions:
Add 1½ cups water to the Nina pot. Select the Steam Bake setting. Set the temperature to 325°F.
Set the timer for 45 minutes.
****
Ham Fried Rice*, By: Trish Obrien, December 4, 2014
I used leftover Thanksgiving ham (seasoned with honey, brown sugar, & cloves).
Ingredients:
2½ cups of ham
2 cups brown Minute rice, (cooks in 10 minutes)
4 green onion (pieces greens and white ends), chopped
1 small can of mixed peas and carrots
1 small can of corn
1 small can of mushrooms
1 small can of water chestnuts
1 small can of pineapple tidbits
2 cups of brown rice
2 eggs, scrambled
1 tsp ground ginger
soy sauce, dash
(fresh mushrooms and 1 cup of frozen veggies could be substituted for vegetables.)
Directions:
Turn your Ninja to Stove Top High and fix the rice according to box directions. Add ham, pineapple, and vegetables. Push to the side and scramble the eggs. When done mix together. Add ginger, and soy sauce.
****
Hawaiian Pork Ribs*, By: Karen Weilbaecher
Ingredients:
Pork Ribs
Pineapple Juice
Brown sugar
Ginger
Salt
Paprika
Cajun seasonings
BBQ sauce
Directions:
I marinated the pork in pineapple juice, brown sugar, ginger, salt. Sear in the Ninja. I poured a mixture of pineapple juice & BBQ sauce in the pot & put the ribs in the basket. Sprinkled paprika & Cajun seasoning then brushed BBQ sauce on it. Set Oven to 350° for 1 hr. They came out de-lish. I love trying out new recipes & experimenting.
****
Herb-Roasted Pork Tenderloins & Potatoes*, - Ninja Recipe Book, May 5, 2014
Ingredients:
1 pound red potatoes, cut in quarters
1 large onion, cut into wedges
1 pound baby carrot
2 tablespoons olive oil
1 tablespoon lemon pepper seasoning
2 pork tenderloins (about 2.5 pounds)
1 cup chicken broth (I had to use 2 cups)
2 tablespoons chopped fresh parsley
Directions:
Place potatoes, onion, and carrots in bowl. Add 1 tablespoon oil and 1 teaspoon lemon pepper and toss to coat. Rub pork with remaining oil and season with remaining lemon pepper. Place pork into pot. Set to Stove Top High. Cook uncovered 10 minutes or until pork is browned on all sides. Remove pork from pot. Pour broth into pot. Add potato mixture. Place roasting rack into pot and place pork on rack. Set Oven to 375° for 20 minutes (I had to cook for 30 minutes to reach 170°), checking after 15 minutes. Cover and cook until pork is cooked through. Remove pork from pot. Let meat rest before slicing.
**Added comment by: Allana Alla Sverbil I went against the fresh parsley and added celery, yellow squash, green pepper, and broccoli (correctly this time) to the onions and potatoes. I also tossed the vegetables in the lemon-pepper seasoning.
****
Home Cooked Pork & Taters For the Hungry Worker*, By:Joni M. Reed
Ingredients:
Sliced red potatoes
1 sliced onion
A bunch of sliced mushrooms
1 can pineapple cut in chunks
And 1 3-lb package pork butt style ribs (managers special)
Dave's Rib Rub (Walmart)
Directions:
Drizzled olive oil into Ninja pot & set to Stove Top High.
Cut pork into pieces, sprinkle with Dave's rub and brown in hot pot, covered. Takes about 14 minutes, turning about every 4 minutes.
Remove pork from pot into large bowl and drizzle with Sweet Baby Rays BBQ sauce.
Wipe Ninja pot almost dry with paper towel (be careful will be hot). Add a small bit of olive oil.
Sliced potatoes and onions & add to hot pot cooking covered for about 15 minutes - stirring every 5 minutes.
Add mushrooms and pork drizzled with BBQ sauce to Ninja pot, cover and set to oven 350° for 30 minutes.
Check and stir after 10 minutes and again at 15 minutes, add pineapple and cook covered for another 5 minutes.
Pork was tender and whole thing was very good.
****
Honey Garlic Pork Chops
Ingredients:
4 center loin pork chops, well trimmed
1 cup flour
2 tsp salt
2 tsp black pepper
1½ Tbs. ground ginger
1 Tbs. ground nutmeg
1 Tbs. paprika
½ tsp cayenne pepper
2 eggs
4 Tbs. water
For the Honey Garlic Sauce:
2 Tbs. olive oil
3–4 cloves minced garlic
1 cup honey
¼ cup soy sauce
1 tsp ground black pepper
Directions:
Sift together the flour, salt, black pepper, ground ginger, nutmeg, paprika and cayenne pepper.
Make an egg wash by whisking together the eggs and water.
Season the pork chops with salt and pepper, then dip the meat in the flour and spice mixture.
Dip the chop into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
Turn the Ninja to Stove Top High. Add oil to cover the bottom of the pot. You will want to carefully regulate the temperature here so that the chops does not brown too quickly.
Fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
Drain on a wire rack for a couple of minutes before dipping the cooked pork chops into the:
Honey Garlic Sauce:
In the Ninja pot add the 2 Tbs. olive oil and minced garlic. Turn to Stove Top Low heat to soften the garlic but do not let it brown.
Add the honey, soy sauce and black pepper.
Simmer together for 5 minutes, to allow to thicken. Remove from heat and allow to cool for a few minutes.
Enjoy!
NOTES:
This flour and spice dredge mix is sufficient for two batches of this pork chop recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe.
****
Honey Pork Roast – Slow Cook
Serves 6 to 8
Prep Time: 5 minutes
Total Time: 6 hours 5 minutes
Ingredients:
3 to 4 pounds pork loin roast
2 tablespoons dried oregano
2 tablespoons dried basil
½ teaspoon black pepper
¾ teaspoon salt
2 tablespoons garlic, minced
½ cup honey
2 tablespoons olive oil
¼ cup soy sauce
⅔ cup Parmesan cheese, grated
Directions:
Place the pork loin roast in the Ninja pot.
In a medium bowl, combine the dried oregano, dried basil, black pepper, salt, minced garlic, honey, soy sauce and Parmesan cheese, and mix well.
Pour the sauce over the pork loin roast.
Cover. Turn the Ninja to Slow Cook Low for 6 to 8 hours.
Remove the cooked pork loin roast from the Ninja, reserving the liquid. Shred the meat.
Turn the Ninja to Stove Cook High. Boil the reserved cooking liquid. Reduce the heat to Stove Top Low and simmer until reduced and thickened.
Pour the reduced, thickened sauce over the shredded meat and serve.
****
Hormel Maple & Bourbon Pork Loin*, By: Todd Kirkwood, October 28, 2014
Wrap a pre packaged Hormel Maple and Bourbon Pork Loin in a package of Hormel Apple Wood Bacon. I used 3 potatoes cut up in half then to 1/4 wife added olive oil, chili pepper, garlic the sprinkled kind, then pepper to taste. Turn your Ninja to Oven setting of 375° and cook to an internal temp of 160°. A bottle of water in the Ninja pot. Dinner was on the rack.
**Added comment by: Aurelia Dougan McCollom – We have other Hormel recipes in our Pork files. The members are using 425° for 30 minutes. This recipe may take about 45 minutes. Use your temp probe to test.
****
Hormel Pork Tenderloin*, By: Brenda Dubay Sartori
I browned it on Stove Top High in a little olive oil. Add 2 cups water to the pot. Set it on the rack with an Oven setting of 425° with red potatoes that I seasoned with Lawry's Seasoned Salt. Steam Bake for 30 minutes. Presto! Done and delish. I added a little water to the drippings after removing the tenderloin and potatoes and made au jus. Delish!
****
Hormel Pork Tenderloin, By: Aurelia Dougan McCollom
Hormel Pork Tenderloin, marinated in teriyaki. Really good and so simple to fix. Oven setting 425°. Total cooking time 30 minutes. Turn to Buffet setting to hold. (It needs to rest 5 minutes before slicing.) Spray wire rack with PAM. Place tenderloin on the wire rack. I added water because the juices dripped out of the meat and started to burn. So add about 2 cups water. I did not use the small baking pan. It was so tender and so easy to fix.
****
How To Fix Ribs Using the Oven Setting – Suggestions from Members!
Irene Corb Gaffigan - Hi, What is the best way to make ribs without using the slow cooker setting, prefer oven settings. Thanks
**Lesley Weston Stevens - I used the recipe from the actual Ninja website. They were amazing. Would you like the link? It was oven cooking and only took 1.5 hours total for a whole huge rack of ribs.
*Rita Ramos Hi Irene -- when I've done ribs in my regular oven I've set it to 250° s Fahrenheit for 3 ½ to 4 hours. Low and slow is what I've always heard. I wrapped them in foil after dry rubbing them and then low and slow.
*Lesley Weston Stevens - For the Ninja it takes even less time and they fall off the bone....
*Rita Ramos - Yeah, it's all that heat combined with a small space.......not unlike some of the meetings!
****
Italian Brats, Sweet Peppers & Onions*, By: Carol F. Neuman, July 29, 2016
Ingredients:
1 large Sweet Red Pepper
1 large Green Pepper
2 Sweet Vidalia Onions
Olive Oil
Garlic & Onion Spice
Steak Seasoning
1 Small Jar of Pizza Sauce or Marinara Sauce
6 Cheese Filled Bratwurst
Package of Hot Dog Buns
Directions:
Preheat the Ninja on Stove Top High with 3 turns of olive oil in the bottom of the Ninja pot. While it's heating slice the red peppers, green pepper, and the onions into strips. Add them to the pan. Begin sautéing. Sprinkle with the seasonings. Move all of the vegetables to one end of the Ninja. Add the brats in a row so they fit in next to the vegetables. Place the lid and allow them to start to brown and the vegetables to sweat until the onion is translucent. Turn the brats over as they brown. Brown on all sides. Stir, or use tongs to stir the vegetables. When the brats are browned, add one jar of pizza sauce or marinara sauce to cover all. (I added just a tiny bit of water to the bottom of the Ninja, just enough so the sauce would not burn, but not to make the pizza sauce soupy). Place the lid and allow to simmer about 10 minutes keeping an eye on them. Serve on hot dog buns. Add a brat to the bun first, and then add the Italian vegetables. Add the sauce to the top. Serve with a frozen twice baked potato, and a salad to complete your meal.
****
Island Kielbasa*, By: Hal DeRoos December 10, 2014
Ingredients:
2 cups ketchup
2 cups brown sugar (you can cut this back if you want)
16 oz crushed pineapple, (chunks)
2 lbs kielbasa cut into one inch pieces, (I used turkey)
½ onion, cut up
bell pepper, cut up
rice
Directions:
Place all ingredients in your Ninja. Turn to Slow Cook Low and cook for 4 hours. Serve over rice.
****
Italian Meatballs & Cabbage, By: S Alfred Baker, November 6, 2014 – Cross Posted in Low Carb
Made this twice this week, a fall classic. This dish is very low in carbs, all my recipes are. It's cooking now, I'll post a picture of the result when it's done.
Ingredients:
2 pounds of Jimmy Dean roll sausage
egg
2 oz grated parmesan cheese
2 tablespoons Italian herbs
large onion, cut in slices, not diced
cabbage, cut into ½” slices
1 can green beans, drained
1 can Italian diced tomatoes
Directions:
In a bowl, mix sausage with an egg, parmesan cheese, & Italian herbs. Form into 1 ½” meatballs and set aside.
Add the onion to the bottom of the Ninja pot. Add ½” slices of cabbage till the onion is covered. Add the meatballs on top of the cabbage, spreading out evenly. Add the green beans and diced tomatoes and spread evenly. That's it. Cook in the Ninja for 6 hours on Slow Cook Low.
If you like garlic, add in a few chopped up cloves before cooking.
Lots of meatballs for everybody, pass around the parmesan cheese to sprinkle on top.
****
Italian Pork Chops*, By: Amanda Harris
Ok folks! This is Ninja slow cooking at its best. The ability to sear the chops in the Ninja before and then thicken the sauce after was amazing!
One of my favorite Taste of Home slow cooker meals.
My version –
Ingredients:
6 bone in chops
½ large onion chopped
1 lb sliced mushrooms
1 tablespoon chopped garlic (I use the jarred version)
1 jar of marinara sauce
1 tablespoon butter
1 tablespoon flour
Directions:
Brown the chops in batches on Stove Top High. Remove from pot. Mix onion, mushrooms, garlic, and marinara in the Ninja. Layer chops on top. Cover and cook on Slow Cook Low for 4 hours. (This was plenty for mine. If your chops are thicker they may need longer.) Kneed together the butter and flour. Remove chops from pot and turn up to Stove Top High. Stir in butter/flour mixture until combined. Lower temperature to Stove Top Medium and simmer for a few minutes until thickened.
****
Italian Sausage*, By: Susan Bolyard Checki, June 16, 2015
Add Italian Sausage and jar of Prego to your Ninja. Slow Cook Low for 4 hours. When ready to serve, place Italian in bun and top with sprinkled mozzarella cheese. Enjoy.
****
Italian Sausage Meatballs, By: Cathy Schultz, September 18, 2014
Ingredients:
1 lb. ground pork
Hot Italian seasoning mix
2 – 14.5 oz cans tomato sauce
1- 15 oz can diced tomatoes
1- 8 oz package mushrooms
Spices, herbs… (your preference for Italian seasonings)
1 small dried zucchini
1 – 6 oz can tomato paste, plus 1 can of water
Directions:
Mix ground pork with hot Italian seasoning mix into 3/4 of the meat. (12 mini sausage bites were made with the other ¼ lb of meat.) Turn your Ninja to Stove Top High and brown. Add tomato sauce, diced tomatoes, mushrooms, & an assortment of spices & herbs. Turn your Ninja to Slow Cook Low for 2 hours and add the dried zucchini, tomato paste & water. Cook an additional 3 hours. Total cooking time was 5 hours on Slow Cook Low.
****
Italian Sausage with Marinara*, By: Barbara Callahan, November 13, 2014
pre-made meatballs
hot Italian sausage
green peppers, sliced
2 jars (15 oz each) of really good marinara sauce
Directions:
Turn your Ninja to Stove Top Medium and brown with the hot Italian sausage. Add the green pepper for about 3 - 4 minutes, to soften. Add the marinara sauce, and turn the Ninja to Slow Cook, Low for 4 hours. Made some pasta on the stove and now after eating it for a couple of meals, I still have a container in the freezer.
****
Italian Sausage Sandwiches*, By: Joseph Girouard, June 2, 2015
(Based on ‘taste of home dot com,’ adapted to Ninja here. Recipe may be prepared up to a day in advance and reheated.)
Recipe here may be resized (up to 20 sandwiches; I made 5) by multiplying ingredients in Group A, but keeping the Group B amounts the same regardless of whether you’re making 5 or 20 sandwiches.
Ingredients:
Group A
5 mild Italian sausage links
5 sandwich steak rolls
1 medium onion, sliced rings
1 medium green pepper, thin slices
Sprinkle of coarse salt
Group B
1 can (12 oz.) tomato paste
1 can (15 oz.) tomato sauce
1 cup water
2-3 tsp. sugar
4 garlic cloves, minced
2 tsp. dried basil
1 tsp. dried oregano
1 tsp. coarse salt
Group C
Shredded parmesan cheese (or shredded mozzarella)
Directions:
1. Turn your Ninja to Stove Top Medium (or High) setting. Brown sausage links (a few at a time for larger numbers). Remove links and keep no more than 2 Tbs. drippings in pan.
2. Sauté onion and pepper (with a sprinkle of coarse salt atop) in drippings on Stove Top Medium (or High) until crisp-tender; drain.
3. In onion/pepper mixture, combine all Group B ingredients. Add sausages back to mixture. Cover and bring to a boil on Ninja Stove Top High setting, stirring occasionally.
4. Reduce heat to Ninja Stove Top Low setting and simmer for 25-30 minutes or until heated through.
5. Serve on buns, and top with cheese (Group C), as desired.
****
Italian Style Boneless Pork Chops*, By: Cherrie Koeppler Christel, September 4, 2015
Ingredients:
4 Boneless pork chops
Seasoned bread crumbs
2 Tbs. butter
1 onion, diced
1 tsp minced garlic
24 oz jar marinara sauce – (use ½ jar)
Directions:
Turn your Ninja to Stove Top High. Add butter to saute onions. Add garlic. Move to side, or remove. Brown seasoned and breaded pork chops and sear on both sides. Return onions and garlic if removed. Add marinara sauce. Turn to Slow Cook High for 4 hours. Temperature test the pork to make sure it is cooked.
****
Kalua Pig in A Slow Cooker, By: Julene Hibberd Dotson Evans
Ingredients:
1 (6 pound) pork butt roast
1 ½ tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring
Directions:
Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
Comments from people that tried this recipe: unedited!
This is the best Kalua pork I've ever had and I'm from Hawaii. I had no idea it was so simple to make. I, too, found out that pork butt and pork shoulder is the same thing. I used a boneless, 2 lb cut and it made enough for my husband and me with lots of leftovers. It is a little salty, but this is the way it's supposed to taste. It tastes best served with white rice (short grain, like sushi rice, not long grain). I also used black Hawaiian sea salt, which i found at Trader Joe's. Trader Joe's offers black and red, but I noticed that the black sea salt also includes some charcoal ingredients, which helps it to taste more smoky and barbecued. I also used Reese's mesquite liquid smoke. The black sea salt made the pork look really unappetizing on the outside, but once it's shredded, you can't really tell. Also, I turned it over more than once; several times, in fact, and after shredding, cooked it on low for about another hour to soak up the juices. I added about two cups of shredded cabbage in the last hour or so, which is how it's served in Hawaii. My total cooking time was 5 hours on high and 1 hr on low. Great recipe and very impressive.
I was told by the grocery store meat dept lady that a pork butt roast IS the same thing as a pork shoulder roast. (The, um-m, "other" would probably be called a rump roast!) :-) So I used a near-6pound pork shoulder blade roast for this (with a bone in it). Rubbed it with the Hawaiian red clay salt and liquid smoke and had it in the crock pot for 12 hours. Started it on high for the first 3 hours, then low for the rest of the time. It was moist, tender, & flavorful. Although the liquid smoke flavor was fairly subtle, I reducing it to 1tsp would be better...just a personal preference. When the roast was done, I drained the juices from it, took off any fat from the meat, and returned meat to the crock pot. I then skimmed the fat from the juices, reserved 1.5c of it, and returned the rest to the meat. I placed the 1.5c juices in a saucepan, got it simmering, and added a mixture of 2T flour/2T water to make a gravy. (Could have stood to be a little thicker, but it was fine.) Poured the gravy over the meat. Served this with Suzy's Mashed Red Potatoes from this site, homemade applesauce, and peas.
**Paulette Brown's helpful comment: A slow cooker doesn't have a steam vent in the lid, so the steam is returned back into the pot and makes the drippings/juices in the bottom. I would seal off the Ninja with aluminum foil before putting the lid on to duplicate this effect.**
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Kickin' Sweet Pork Chops*, By: Allana Alla Robinson, May 21, 2016
Ingredients:
6 thin cut boneless pork chops
29 oz peaches in light syrup - separate juice and peaches into two containers then dice the peaches
1 bunch of scallions - cut into bite size pieces
1 yellow bell pepper (can use any colored bell pepper) - diced
¼ cup sliced jalapeños with juice
½ fresh lime - for juice
olive oil
salt
ground black pepper
Prep:
Separate the peaches from the juice - save juice and set to the side.
Make the fresh salsa: diced peaches, diced yellow bell pepper, juice from ½ a fresh lime, chopped scallions, splash of olive oil, salt (to taste), & ground black (to taste) - mix then set to side
Tenderize boneless pork chops (optional) then season with salt & ground black pepper (to taste)
Recipe:
**cook with the lid off
1) In the main pot of the Ninja, combine peach juice, ¼ cup jalapeños with juice, and a splash of olive oil - mix together. Once mixed, add the seasoned pork chops to the Ninja pot. Turn to Stove Top High. Turn after 10 minutes. Overall, cook for 20 minutes.
Serve:
With salsa made in the prep
Notes:
The pork really absorbs the peach and jalapeño sauce so the salsa is a good ying to the yang of that flavor combination. Overall, easy to cook and very flavorful.
****
Kielbasa & Cabbage*, By: Melody Aboaf, July 28, 2016
Ingredients:
2 pounds fully cooked Polska kielbasa, cut in half lengthwise, then cut into 2 inch pieces
1 tablespoon extra virgin olive oil
1 head cabbage, coarsely chopped
1 large sweet onion, cut into large pieces
3 cloves garlic, minced
2 teaspoons sugar
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons rice wine vinegar* - (may substitute balsamic, or apple cider)
1½ teaspoons Dijon or brown grainy mustard*
Directions:
Turn the Ninja to Stove Top High. Add the oil and add the kielbasa to brown. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
With some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook covered for about 10 minutes, stirring occasionally.
Mix in the vinegar and mustard. Add the sausage back to the Ninja and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.
May be topped over mashed potatoes.
*I would double the Dijon and the Red Wine Vinegar next time.*
****
Kielbasa & Peppers*, By: Deb Turbitt, September 5, 2018
Ingredients:
2 packages kielbasa – flavor of choice
PAM or spray of choice
1 onion, chopped
2 Tbs. butter
3 red or green peppers - cut in 1 inch pieces
1 clove of garlic, minced
1 cup beer
½ tsp. Italian seasoning
½ tsp salt
pepper (optional)
Directions:
Turn the Ninja to Stove top High to begin preheating while slicing the kielbasa in 1-inch rounds. Spray the Ninja with Pam. Add the kielbasa and begin browning. When browned, remove from Ninja. Add the butter to melt. Add the peppers, onion and garlic. Sauté about 4 minutes. Return the kielbasa. Add beer, Italian seasoning, salt and pepper. Turn the Ninja to Stove Top Low for 30 minutes to heat through. Serve over rice, or egg noodles Making sandwiches is also an option.
****
Kielbasa & Potatoes with Kraut*, By: Patricia Oliver, July 24, 2015
Ingredients:
1- 1½ pound bag of Baby dutch yellow potatoes, quartered
½ stick of butter, sliced and placed on the potatoes (optional)
1- 2 pound bag of Silver Floss barreled cured sauerkraut
1-2 bags of polish kielbasa, sliced
Possible seasonings: or seasonings of your choice
1 Tbs. minced organic garlic
1½ tablespoon of Cavender's Greek seasoning
Directions:
To the Ninja pot add the potatoes, butter and kraut. Top with the sausage.
Turn your Ninja to Stove top Low for 1 hour. After 1 hour if the potatoes are still not tender, increase temperature for about 30 minutes, stirring occasionally during cooking process. Add your seasonings towards the end of the cooking time.
****
Kielbasa, My Way!, By: Anne Wood Conrad, November 5, 2014
Ingredients:
2 large potatoes cut into large cubes
1 large onion, cut in slivers, divided
2 Tbs. oil
1 kielbasa, sliced diagonally
8 oz mushrooms, sliced
Green and red pepper
About 1/2 cup chicken broth
Salt, black pepper and red pepper flakes to taste
Oil
Directions:
Cook, on Stove Top High, potatoes and half of the onion until done. Add sausage and continue cooking until browned. Add mushrooms and half of the chicken broth, place lid on Ninja and cook until mushrooms are almost done. Add peppers, onions and a little more broth if necessary. Replace lid and cook until mushrooms are done and peppers and onions are crisp tender. Season to taste, serve immediately.
****
Kielbasa, New Potatoes & Fresh Green Beans*, By: Janey Belongia, August 3, 2016 – Cross Posted in Fast & Easy and Pork
Ingredients:
1 lb package Kielbasa or smoked sausage links (they looked like brats)
1 lb fresh or frozen green beans
3-4 potatoes cut into chunks
1- 15 oz. can chicken broth
Directions:
Cut the sausage into 3 chunks each. Turn the Ninja to Stove Top High and brown. Add the green beans, potatoes, and chicken stock. Turn to the Oven setting of 400°F, for 1-1½ hours. This recipe is easily doubled. I did double this recipe and it cooked for less than 2 hours. I will definitely use this as a go-to recipe. The grandkids loved it as much as the adults.
****
Kielbasa, Potatoes, Onions, Cabbage, & Peppers*, By: George Johnson, September 7, 2016
Tonight I made kielbasa, potatoes, onions, cabbage, peppers, butter, salt, pepper, Mrs. Dash, celery salt, and garlic powder.
Ingredients:
2 packages of kielbasa
1 head of cabbage
2/3 of red, yellow and orange peppers, sliced
1 large sweet onion, sliced
1 stick of butter
2 potatoes, sliced
salt, pepper, Mrs. Dash, celery salt, and garlic powder – to taste
Directions:
Place the potatoes in the pot of the Ninja. Add the remaing ingredients and seasonings. Pour in 3 cups of water. Turn the Ninja to Stove Top High for 1 ½ hours. (The Ninja will turn off after 1 hour. You will need to restart for the last 30 minutes – Aurelia Dougan McCollom). Cook until potatoes are soft. Season to taste and serve.
****
Korean Pork Cubes*, By: Shoba Archie, May 17, 2015
Ingredients:
2 pounds pork, cubed
½ cup soy sauce
¼ cup packed brown sugar
3 cloves garlic, minced
2 tablespoons fresh ginger, peeled and chopped
3 green onions, thinly sliced
Carrots, chopped
Directions:
Turn your Ninja to Stove Top High. Add pork to the pot. Cook uncovered 5 minutes or until lightly browned on both sides.
Stir soy sauce, brown sugar, garlic, carrots and green onions in bowl. Pour soy sauce mixture over pork and toss to coat. Set to Slow Cook Low for 2 hours.
Serve with jasmine rice and fried plantains
Salad
Delicious !!!
****
Luau Ham*, By: Angela Strickland Branch, August 9, 2015
Prep Time: 5 minutes - Cook Time: 7 hours
Ingredients:
5 lb Butt Ham
1 can (6 oz) pineapple juice
2 Tbs. apple cider vinegar
¼ cup canola oil
1 tsp garlic powder
1 tsp onion powder
¼ cup brown sugar
(Optional addition - baby carrots)
Directions:
Add all ingredients to the Ninja pot and cook on Slow Cook Low for 7 hours.
Serves 6-8.
****
Mabodofu – A Japanese Version of A Chinese Dish*, By: Brent Stapley, September 15, 2017
Ingredients:
1 package tofu, cut in 1-inch cubes
1 teaspoon grated ginger
2 cloves garlic, minced
3 scallions, chopped (separate the white and green parts)
1 cup plus 1 tablespoon chicken stock
2 tablespoons sake
1 tablespoon soy sauce
2 teaspoons sugar
2 tablespoons miso paste
2 tablespoons sesame oil
1 tablespoon cornstarch
1 tablespoon rice vinegar
8 ounces ground pork or beef
2 teaspoons tobanjan, or Chinese chile bean paste (or more for spicy)
Steamed rice
Directions:
Prepare the sauce. Stir 1 cup of the stock, sake, soy sauce, and sugar in a bowl.
While preparing your ingredients, turn the Ninja to Stove Top High to preheat. Add 1 tablespoon of the sesame oil. Add pork (or beef), white part of the scallion, garlic, ginger and tobanjan. Cook until beef is no longer pink.
Stir the sauce ingredients into the pot and bring to a boil. Reduce heat to Stove Top Medium/Low. Add the tofu (if you want a meatier texture you can deep fry the tofu until golden). Cover and braise for three minutes.
Mix the cornstarch with 1 tablespoon of the stock, vinegar, and 1 tablespoon of the sesame oil. Stir into the pot to thicken sauce. Serve with rice.
****
Marinated Pineapple Pork Loin Roast*, By: Janis Joseph Koester, August 24, 2014
Ingredients:
3 lb. roast (I separated the halves that were tied together. It was HUGE)
1 large can crushed pineapple with juice
½ cup honey
½ cup soy sauce
¼ tsp dry ginger (fresh would probably be better but I didn't have any)
1 Tbs. jarred (moist) chopped garlic
1 tsp coarsely ground fresh black pepper
Directions:
Score the roast into squares as you would with a ham. Mix all ingredients together in a deep container and marinate the roast for several hours or overnight.
Remove roast from marinade and drain off excess liquid. Brown in olive oil in Ninja on Stove Top Medium until nicely browned on all sides. Remove roast from Ninja and place in rectangular pan on rack. Wipe out the Ninja, place pan/rack inside. Drizzle some of the marinade over the top of the roast. Set on 375° and roast for approximately 55 minutes or until internal temperature is 145°.
Heat remaining marinade and boil for a couple of minutes. Serve over sliced roast.
For the leftovers I plan to cube the remainder of the roast and refrigerate in the marinade. Later, I'll add some v
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Melt In Your Mouth Ribs, By: Angelique Campbell, July 1, 2014
Ingredients:
Rack of Ribs
3 cups (about 1 bottle) Sweet Baby Rays BBQ Sauce
¼ cup Apple Cider Vinegar
¼ cup Brown Sugar
5-6 cloves garlic
Salt and Pepper
Directions:
Cut your rack of ribs into 3 equal parts. Fill a large pot with water and place ribs and garlic in to boil. Boil for 45 minutes. (You can do this part in your Ninja 3-in-1 Cooking System …simply turn Ninja to Stove Top High, fill with water 3/4 full and let simmer for 60 minutes.)
In a separate bowl mix BBQ sauce, apple cider vinegar and brown sugar. Stir well.
Strain water and place ribs in your Ninja (crock pot or oven). Salt and pepper ribs generously. Cover ribs with 2 cups BBQ sauce mixture and turn to Slow Cook high for 2-3 hours. Add the last cup about 30 min before serving.
This way the ribs tenderize and get the amazing BBQ flavor and when you add the extra sauce at the end it gives them an extra Caramelized thick sauce for serving. They are done when you poke a fork into them and they fall apart. At that point taste the amazing goodness as they simply melt in your mouth!
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Memphis BBQ Boneless Pork Chops*, By: Carol F. Neuman, June 6, 2015
Ingredients:
4 boneless pork chops
1 packet of McCormicks Memphis BBQ Pit BBQ Rub
3 large bake potatoes, cut to steak fry size
1 medium size onion, cut up
1- 16 oz bottle of Sweet Baby Ray's BBQ sauce
Directions:
Marinate the pork chops with ½ packet of McCormicks rub for 1 hour. Add them to your Ninja, and add the potatoes and onion around the pork chops. Mix the other half of the dry rub packet with the Sweet Baby Ray's sauce, and pour it over all. Turned the Ninja to Slow Cook Low for 8 hours.
****
Mesquite Barbecue Pork Roast*, (Hormel) By: Cindy Guth
Dinner tonight. Mesquite Barbecue pork roast with fresh broccoli. These are the Hormel pork roasts you find in the meat section. I browned it on all sides in some olive oil. Put roast and broccoli florets on roasting tray. Added 3 cups of water. Steam roasted 30 minutes. Again added 3 cups of water. Steam roasted another 30 minutes. Checked roast and decided to steam another 15 minutes. This will vary by size of roast. It was delicious. Meat was flavorful and juicy. Broccoli was fall apart tender and so good! I love how my Ninja 3 in 1 helps me to eat healthy
**added comment by: Aurelia Dougan McCollom** - another way to check for doneness is to insert a digital meat thermometer. I have one that you can insert into the meat and it will signal when the desired temperature is reached. You can then move to Buffet setting to hold your dinner until ready.
****
Mexican Shredded Pork*, By: DM CY, September 5, 2016
Ingredients:
10- thin pork chops (approx)
1– 28 oz can enchilada sauce
2-3 cups water (approx)
1 cup salsa or to taste
1 Tbs. taco sauce or to taste
Taco seasoning - (to taste)
tortilla soft shells
Cheese of choice
Directions:
Turn the Ninja to Slow Cook High. Season the pork chops with the taco seasoning, to taste. Add 1 cup of water. Cook for 1 hour. Then I added more water and baked them at 425°F until they were done.
Took them out of the Ninja and cut them up and deboned them. Added the pork back to the Ninja with about a cup of the left over juices.
Add the enchilada sauce, salsa and taco sauce. Turn the Ninja to Stove Top Low/Medium to simmer for about 20 minutes.
Put on soft shells and added cheese.
This would be very good and easy for a Slow Cook Low recipe. Just add the ingredients at one time and cook for 4-6 hours. I just did not have the time.
It was very good. My family LOVED THIS.
****
Mississippi Country Ribs (3 Envelope Slow Cook) - bone in*, By: Allana Alla Robinson, September 18, 2016
3 Envelope Slow Cook Mississippi Country Ribs - bone in
Ingredients:
3.5 lbs country style ribs - bone in (can use boneless)
1 packet dry onion soup seasoning
1 packet dry brown gravy mix
1 packet dry ranch dressing
10-15 white potatoes - skin on - cut into quarters (can remove skin)
4-5 carrots - cut into quarters (can use baby carrots)
1-12 fl oz bottle jalepeno slices - liquid removed (can use pepperoncinis)
Half a stick of unsalted butter - cut in half
Prep:
Cut carrots and potatoes based on notes above.
Mix the dry onion soup seasoning, dry brown gravy mix, and dry ranch dressing. Once mixed, coat each rib with the seasoning mix.
Recipe:
Into the Ninja pot, add the potatoes and carrots then layer the ribs on top. Add the jalepeno slices (evenly spread them out),and lastly, add the unsalted butter. Set the Ninja to Slow Cook Low for 8 hours.
Notes:
Depending on how much seasoning you want on each rib, you made need more seasoning packets. If you need more, be sure to follow the same ratio for the mix to even out the flavor.
We love the Mississippi Roast, but we had ribs on hand. This is just another variation of the recipe. We like it more with jalepenos, but that is personal perference.
****
Mississippi Country Ribs (3 Envelope Slow Cook) - bone in*, By: Allana Alla Robinson, September 18, 2016
3 Envelope Slow Cook Mississippi Country Ribs - bone in
Ingredients:
3.5 lbs country style ribs - bone in (can use boneless)
1 packet dry onion soup seasoning
1 packet dry brown gravy mix
1 packet dry ranch dressing
10-15 white potatoes - skin on - cut into quarters (can remove skin)
4-5 carrots - cut into quarters (can use baby carrots)
1-12 fl oz bottle jalepeno slices - liquid removed (can use pepperoncinis)
Half a stick of unsalted butter - cut in half
Prep:
Cut carrots and potatoes based on notes above.
Mix the dry onion soup seasoning, dry brown gravy mix, and dry ranch dressing. Once mixed, coat each rib with the seasoning mix.
Recipe:
Into the Ninja pot, add the potatoes and carrots then layer the ribs on top. Add the jalepeno slices (evenly spread them out),and lastly, add the unsalted butter. Set the Ninja to Slow Cook Low for 8 hours.
Notes:
Depending on how much seasoning you want on each rib, you made need more seasoning packets. If you need more, be sure to follow the same ratio for the mix to even out the flavor.
We love the Mississippi Roast, but we had ribs on hand. This is just another variation of the recipe. We like it more with jalepenos, but that is personal perference.
****
Mississippi Pork Roast, By: Mary Ann Bethea, January 2, 2016
Ingredients:
5 pound boneless pork loin roast
2 Tbs. olive oil
16 oz bag of baby cut carrots
Ranch Dressing package mix
McCormick Aug Jus Gravy mix
6 pepperoncini peppers
1stick of butter
½ liter bottle of Dr Pepper
2 tablespoons cornstarch with ½ cup of cold water – thickener
Directions:
Turn the Ninja to Stove Top High. Add olive oil. Brown roast on all sides. Remove roast. Add carrots to the pot. Add roast on top. Mix the dressing and gravy packets together and sprinkle evenly on the roast. Place the pepperoncini peppers on top. Cut the butter into pats and place on the roast. Pour Dr Pepper over the top. Place the lid. (To get a jump on the cooking time, bring it to a boil while still on Stove Top High. Reduce to Slow Cook High for 3½ hours. It was done perfectly, falling apart. If you want to get slices, I would check after 2 hours. Remove roast to cutting board and cover with foil. Remove the carrots to a bowl. Mix the cornstarch with cold water to make a thickener. Bring liquid in the Ninja pot to a boil on Stove Top High. Whisk in the cornstarch with a silicone whisk.
The gravy was very rich in taste. (You could add some beef stock or water if you wanted more gravy).
**I served this with green beans cooked in the double strength pot liquor (ham stock from Christmas hams) I made the other day, canned collard greens cooked with a little of the ham from the stock, drained canned black eyed peas & cooked in the same stock. (Ham Stock*, By: Mary Ann Bethea, January 2, 2016 – located in broth file)
Made 3 boxes Jiffy cornbread, substituting 8 ounces sour cream for milk, 1/3 pound chopped and browned bacon, and ½ onion, finely chopped. Made 21 muffins. Serve hot.
Happy New Year and happy cooking!
Pork for health, black-eyed peas and collard greens for wealth! Add family and it's all you need.**
****
Mississippi Roast Pork Loin*, By: Carol F. Neuman, April 19, 2015
Ingredients:
red potatoes
carrots
mushrooms
1½ lb pork loin
1 packet Hidden Valley Ranch
1 packet Au Jus Gravy Mix
Greek pepperoncini
1 stick of butter
¼ cup of water
Directions:
Brown the pork loin on Stove Top High. Add vegetables, dressing, gravy mix, pepperoncini, water and a stick of butter. Turn your Ninja to Slow Cook Low for 8 hours. I added the water, because some recipes said to do that, and some said do not add water, but I figured with the veggies it might be safe to do that. I am going to be home all day today so I can check on it to make sure things are ok while it's on low slow cooker setting.
****
Mississippi Roast Pork Loin*, By: Lauren Le Hamilton, November 3, 2014
Ingredients:
2-3 lb pork tenderloin
½ a stick of butter
1 packet of ranch dressing, (I recommend using the low sodium one)
1 packet of Au jus
extra pepperoncinis (I poured in a little bit of the juice)
1 sliced up habanero pepper (because I like spicy foods)
carrots/fresh mushrooms
Directions:
Add the pork loin to your Ninja. Sprinkle a packet of Au Jus mix over it, then on top of that a packet of Ranch dressing mix. Cut ½ stick of butter not margarine in to pats, and place on the roast. Add 4 to 6 pepperoncini peppers, (jar in pickle section of store - like the peppers in salads at Olive Garden), and habanero pepper on the roast, around the butter. I added some of the juice from the pepperoncinis. Add carrots, and mushrooms and other vegetables if you like. Turn on Ninja and Slow Cook Low for 8 hours.
**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.**
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Mississippi Spare Ribs, By: Terry L Simmons , November 13, 2014
I'm going to share a recipe for all 'n y'all that I hope you'll consider trying: Mississippi Spareribs. This came off an old BBS many years ago and I've been hogging (pun intended) ever since. My father-in-law, RIP, loved these bad boys! So here goes: Ingredients:
3-5 pounds country style ribs (bone-in or no bone)
*1/2 cup Heinz chili sauce or ketchup (4 oz)
*1/2 cup (packed) dark brown sugar
*2 tablespoons Worcestershire sauce
*1 tablespoon cider vinegar
*1/8 teaspoon cayenne pepper
(Note: *double the ingredients for certain if you use more than 3 pounds of country-style spareribs, but the more sauce the merrier).
Directions:
Place rack (or pyramid mat) in Ninja and pile them babies in there neatly.(If you keep them "elevated" they'll soak in less grease). In a bowl, mix together chili sauce, brown sugar, vinegar, Worcestershire sauce and cayenne. Pour over the meaty side of the spareribs, reserving some if you decide to follow the last step. Turn your Ninja to Slow Cook Low for 6-8 hours or until ribs reach that tender fall-off-the-bone stage (or fork tender if you use no-bone ribs). Now, if you want a "grilled" rib you can either fire up an oiled grill and place the ribs on it a few inches apart from one another. Grill, turning frequently and basting with reserved sauce until ribs are brown and rusty (about 15 minutes)...or place under your broiler in your stove's oven for 3-5 minutes. They are great with mashed potatoes, or grits, or rice, and some good greens, or Brussels sprouts. (I swore I wouldn't give up this recipe for many more years, but this is such a great group of giving folks...well, I just had to. Ya know?!) Hopefully I didn't forget anything...and hopefully you'll try them..and like them as much as I do. Good eatin'!
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Mushroom Marsala Pork Chops*, By: Joan Jardine, January 31, 2015
Ingredients:
4 boneless pork chops
Flour seasoned with 21 Seasoning Salute
2 Tbs. olive oil
½ onion, sliced
1 can of sliced mushrooms
1½ cups warm water
3 Tbs. of powdered brown gravy mix
1 box Trader Joes Mushroom soup
2 foil packages of Swanson Mushroom Marsala wine "Flavor Boost"
Directions:
Dredge pork chops in flour mixture, brown in olive oil in Ninja on Stove Top High. Remove, dredge onion in flour mixture and brown in Ninja.
Mix remaining ingredients together, return chops to the Ninja and pour liquid mixture and canned mushrooms on the top.
Bring to simmer on Stove Top Medium and then reduce to Slow Cook Low and cook for 6 hours or longer. I let mine go for eight and they were fine.
****
Mushroom Pork Loin, By: Anne Wood Conrad, October 7, 2014
The gravy in this is so good!
Ingredients:
2 pork tenderloins or boneless pork loin roast
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 can (10-1/2 ounces) condensed French onion soup, undiluted
Hot mashed potatoes, optional
Directions:
Place the pork in your Ninja. In a small bowl, combine soups; stir until smooth. Pour over pork. Cover and cook on Slow Cook Low for 4-5 hours or until the meat is tender. Serve with mashed potatoes if desired.
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Mustard Coated Pork Chops*, By: Bonnie Smith, March 4, 2015 - Cross Posted in Layered Meals
For me, this is going out on a limb with cooking. So far my ninja foods have been one item cooked at a time, removed, next item cooked, then splashed together. So tonight I did baked potatoes under the rack, put my mustard coated pork chops in the rack on top of potatoes baked preheated 400°F. At one point I removed the rack so I could flip potatoes over (glad I did) then when I figured about 15 minutes or so to finish time, I added fresh broccoli. Then I threw in two foil wrapped rolls to heat up for about 6 minutes. I even impressed myself!!! I am enjoying this toy Ninja!!!
The entire dinner was finished within 1 hour.
****
Natural Pork Gorgonzola Pinwheel Roast*, By: Kym Pickup Larvie, November 22, 2016
Natural Pork Gorgonzola Pinwheel Roast with Roasted Sweet Onions, Rainbow Carrots and Yukon Gold Potatoes.
Ingredients:
2.5 lbs natural pork cut by your butcher for a pinwheel roast
6 Tbs. olive oil
¼ cup sun dried tomatoes
1- 4 oz tub of crumbled Gorgonzola cheese
3 cloves garlic, minced
1 cup fresh spinach leaves
Garlic pepper seasoning – to taste
Fresh rosemary and sage sprigs
Twine to tie roast
2½ Tbs. Balsamic Glaze (I like Trader Joe's brand)
Flour to make Pork gravy with left over juices (optional)
2 small packages of organic rainbow carrots
2 large sweet onions, cut into 1/8ths
4 large Yukon Gold Potatoes, cleaned and poked with fork
Directions:
Rub pork with olive oil liberally on all sides.
Season pork with garlic pepper on all sides.
Message minced garlic on all sides of the pork.
Lay pork flat and spinkle one side with the Gorgozola Cheese, sun dried tomatoes and lay fresh spinach leaves on top.
Role into a pinwheel and tie with twine.
Turn the Ninja to Stove Top High. Add 3 to 4 Tbs. olive oil and let it heat for 3 minutes.
Add pork roast. Sear on all sides.
Drizzle roast with balsamic glaze.
Place rosemary and sage sprigs on top when done searing.
Turn the Ninja to the Oven setting of 350°F.
Add the sweet onions, rainbow carrots and Yukon Gold Potatoes evenly around the roast.
Cook for approximately 30 minutes. You may need to decrease oven temperature if appears too hot.
Then turn the Ninja to Slow Cook High until the internal temperature of the pork roast reaches 160°F.
Place the roast, veggies and potatoes evenly on a platter. You can garnish with leftover rosemary and sage sprigs, if desired.
Using the juices left in the Ninja pot, turn to Stove Top Medium/High and whisk in flour slowly to make a pork gravy, (this is optional).
Note: Next time, I may add dried cranberries to the inside of the pinwheel roast, as well. I served this with fresh butterflake rolls and butter. Gone in no time by four!!!
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Oktoberfest Meal*, - Photo - By: Deborah Mills, September 21, 2014, Original Recipe: Brats*, By: Sue Karasek Nottmeier
For tonight's dinner I followed the brat recipe by: Sue Karasek Nottmeier. Thank you Sue! My brats and veggies were so delicious! I added some carrots. I did make some potato dumplings but they exploded in the boiling pot water so I roasted what I had left. I slow cooked the brats for 3 hours. I then turned my Ninja to oven setting of 300°and cooked for 30 minutes. I let the beer and liquids evaporate. It made a yummy glaze.
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Okinawan Shoyu Pork - Hawaiian Style, By: Rnjj Watanabe
Got this from a friend who lives in Hawaii. It is usually served with or on rice and Hawaiian style macaroni and potato salad on the side.
Ingredients:
4 lbs. pork butt, cubed
1 cup soy sauce
1 cup brown sugar
1 cup sake
2 cloves garlic, crushed
2 thick slices ginger, crushed
2-3 tablespoons cornstarch mixed with 2-3 tablespoons of water
Directions:
Place pork in a slow cooker with remaining ingredients.
Cover and cook on Low setting 6-8 hours or until cooked through.
Take out the pork and leave the juices and make your sauce using Stove Top High. Bring to boil for five minutes and skim off excess fat. Mix together cornstarch and water. Slowly add to sauce pan until thickened, then add back the pork.
In Hawaii they also have Shoyu Chicken (bone in chicken thighs) so I would think it would work also.
Serves 8
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Old Fashioned Sausage Gravy, By: Aurelia Dougan McCollom - Cross posted in Breakfast
Ingredients:
1 lbs good quality Whole Hog Sausage (I use Jimmy Dean)
4 1/2 Tbs. Flour
3 cups Whole Milk (heated almost to boiling)
Pepper - to taste
Directions:
Brown the sausage in the Ninja multicooker using the Oven setting of 325°. Whisk in the flour. Do not remove the fat. Heat the milk in a Pyrex measuring cup in the micro, but not to boiling. Add the pepper & stir. Heat thoroughly, and stirred occasionally. Turn to buffet setting when hot to hold.
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One-Pan Whiskey-Flavored Pork Chops, By: Cheryl Bachmann Schaal
Ingredients:
2/3 cup sour cream
½ cup water
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon dried rubbed sage
¼ teaspoon black pepper
4 (6-ounce) bone-in center-cut pork chops, trimmed
¼ teaspoon salt
1/8 teaspoon black pepper
1 teaspoon olive oil
1/2 cup chopped onion
1 (8-ounce) package pre-sliced mushrooms
½ cup whiskey
Directions:
Combine the first 6 ingredients in a small bowl. & set aside
Sprinkle pork with ¼ teaspoon salt and 1/8 teaspoon pepper.
Heat the oil in the bottom of the Ninja on the Stove Top Medium-High heat. Add pork; sauté 5 minutes on each side or until golden. Remove pork from pan.
Add onion and mushrooms to pan; sauté for 3 minutes. Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates.
Stir sour cream mixture into pan.
Return pork to pan; spoon sauce over pork.
Cover and change to bake at 300° for 30-45 minutes. Serve immediately.
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Oven Baked Pork Tenderloin*, By: Cheryl Bachmann Schaal, April 22, 2014
I browned the meat in butter in the pot on Stove Top High. I then seasoned with kitchen bouquet, salt, pepper & onion powder. Spray the rack with PAM & place it on the rack. Add water & some beef bouillon in the pot. Turn the Oven to 350° and steam bake for 30 minutes. Add frozen broccoli around the meat after 15 minutes of cooking. Made gravy from the pan liquid & had to add more water when I put the broccoli in. The rice was made in the rice cooker.
**Added comment for the next time**
1. make my gravy rue 1st (cooked flour & butter) in the Ninja pot, remove to a small plate bowl.
2. 30 minutes is too long for the meat. It was fine, tasty but well done. Pork is done at 150° & a slight bit of pink is preferable. I will do it 20 minutes next time. I think it overcooked waiting for me to make the gravy, which took to long too, because I had to make the rue & then the gravy (see above).
3. 15 minutes was too long for the broccoli, it wasn’t mush, but we like it a bit more al dente, so 10 minutes next time.
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