Pork 4 Q-Z
Pork 4 Q-Z
COPIED PORK -4- Q-Z
The recipes follow the last listing! Scroll down!
* Photo and recipe provided in the photo files.
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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The recipes follow the last listing! Scroll down!
YOU WILL FIND:
Rack of Ribs*, By: James Labbe, April 27, 2014
Ranch Pork Chops*, By: Jessica Conol, October 22, 2020
Ranch Pork Chops*, By: Chad Stewart Marsh, January 29, 2017
Ranch Pork Chops*, By: Shawntel Womack , April 15, 2015
Ranch Pork Chops*, By: Sarita LePine, November 7, 2014
Ranch-Parmesan Pork Chops With Cheesy Cubed Potatoes*, By: Allana Alla Robinson, June 2, 2016
Ranch-Parmesan Pork Chops with Scallions & Green Bell Pepper*, By: Allana Alla Robinson, June 3, 2016
Ribs*, By: Vonnie Schroeder, January 9, 2019
Ribs*, By: Granny Witthoft, June 30, 2016
Ribs, By: Peggy Miller-Stephens, November 7, 2015
Ribs*, By: Tracy Greene Haldy, April 15, 2015
Ribs*, By: Beverly Huffman Allen, March 12, 2015
Ribs*, By: Caedmon Walters, January 19, 2015
Ribs*, By: Jessica Christovich Sanderson, August 23, 2014
Ribs*, By: MaryJo Powell, May 1 2014
Ribs* By: Tracy McCollom Giles, May 18, 2014
Ribs*, By: Shelly VanMeter Roth, August 17, 2014
Ribs for the Lazy Person*, By: Karen Strahl Malone
Ribs Ninja Style*, By: Gay Munro
Ribs - St. Louis Style Pork*, By: Tammy Ullrich, October 2, 2016
Ribs - Super Easy*, By: Amy Williams, February 9, 2017
Ribs & Sauerkraut*, By: Karen Strahl Malone
Ribs with Homemade Potato Wedges*, By: Christina Stadler, October 19, 2016
Roasted Maple-Glazed Pork Tenderloin, By: Eileen Duffy, May 5, 2014
Rosemary Pork Tenderloin with Cider & Wine Glaze, By: Sandra Mancuso
Sage & Parmesan Crusted Pork Loin Chops, By: Phyllis Hamm Miller, August 6, 2015
Salsa Verde Pork*, By: Amy Rockwood
Sausage & Fried Potatoes*, By: Shelly VanMeter Roth, July 24, 2014
Sausage & Onion Ragu, By: Wendy Phillips Czech
Sausage & Peppers*, By: Carolyn Crowder, October 29, 2016
Sausage & Peppers*, By: Melissa Dresser, December 3, 2015
Sausage & Sauerkraut, By: Nancy Bateman Sokoloski, August 11, 2015
Sausage Balls*, By: Marilyn Giggles-Rainey Scott, December 26, 2015
Sausage Boursin Spaghetti Squash*, By: Jenn Mueller Venerable, November 17, 2014
Sausage, Green Beans & Potatoes*, By: Tammy Ullrich, September 1, 2015
Sausage, Peppers & Onions – Hoagie Style*, By: Gail Auer Buckley Gormley, August 26, 2014
Sausage, Potato & Sauerkraut*, By: Kathleen Sanden, December 11, 2014
Slow Roasted Pork Tacos*, By: Michelle Williams, April 1, 2016
Smoked Ham, 8.3 lb. Bone-In, By: Kathleen Valentine, - Cross Posted in Soups
Smoked Ham, By: Susanne Robbins, November 28, 2014
Smoked Sausage, By: Susan Hunter Willard, March 30, 2015
Smoked Sausage, Cabbage & Potatoes*, By: Michelle Williams, January 27, 2016
Smoked Sausages & Sauerkraut, By: Margaret Zukoski, April 11, 2015
Smoked Sausage with Potatoes & Onions*, By: Kathleen Sanden
Smothered Pork Chops*, By: Laurie Gomes Ayotte, February 20, 2018
Smothered Pork Chops*, By: Aurelia Dougan McCollom, September 15, 2016
Smothered Pork Chops*, By: Tammy Ullrich, September 18, 2015
Smothered Pork Chops*, By: Cindy Transou, September 3, 2015
Smothered Pork Chops*, By: Lakisha M Batts-Williams, March 26, 2015
Smothered Pork Chops, By: Monica Newman, February 18, 2015
Smothered Pork Chops*, By: Shawntel Womack, December 5, 2014
Smothered Pork Chops in Cream of Mushroom Soup*, By: Tink Bell, November 20, 2014
Smothered Pork Chops in Pear Butter*, By: Tink Bell, November 12, 2014
Smothered Pork Chops with Apples*, By: Renonia Nonda Harrington, October 22, 2015
Smothered Pork Chops with Green Peppers and Onions
Spicy Italian Stewed Sausages*, By: Gay Munro
Spiral Cut Ham*, By: Sophia Dunn, November 29, 2014
Spiral Ham, By: Kathleen Valentine, March 29, 2016
Spiral Ham, By: Betty Link Jordan
Spiral Ham, By: Jennifer Hudson
Steam Roasted Stuffed Pork Chops with Sweet Potatoes*, By: Carol F Neuman, February 3, 2016
Sticky Spicy Ribs*, By: Tina Nordhavn-Allman
Street Style Carnitas*, By: Monica Alejo, December 30, 2016
Stuffed Pork Chops, By: Sherry Bristow Sterner, May 4, 2015
Stuffed Pork Chops*, By: Kerry Kraft, April 15, 2015
Stuffed Pork Chops with Creamed Corn*, By: Corliss Buchheit, March 1, 2016
Sweet & Sour Kielbasi Jambalaya*, By: Joyce Barbarotta Peters, May 21, 2016
Sweet & Sour Pork*, By: Aurelia Dougan McCollom, December 23, 2014
Sweet & Sour Spare Ribs*, By: Annette Kam
Sweet & Spicy Pork Baby Back Ribs*, Ninja Recipe Book
Sweet n Spicy Ribs*, By: Cindy Guth, - Ninja Recipe Book
Sweet Baby Ray's BBQ Pork Loin, Shredded, By: Rebecca Shearer
Sweet Baby Ray's BBQ Ribs*, By: Carol F. Neuman, July 11, 2015
Sweet Bourbon Pork Tender Roast Dinner*, By: Carol F. Neuman, February 18, 2016
Sweet Meets Tangy Pork Tenderloins*, By: Allana Alla Sverbil, July 18, 2015
Tamales*, By: Alexandria Nichole Arno, January 2, 2015
Tamales*, By: Diane Rosa, September 1, 2016
Tangy Country Style Pork Ribs - bone in*, By: Allana Alla Robinson, September 4, 2016
Tangy Pork Chops - Slow Cook*, By: Allana Alla Robinson, August 26, 2017
Teriyaki Pork
Thai Peanut Pepper Pork Chops & Rice*, By: Randall McGouirk, May 19, 2016
To Die for Crock Pot Pork Chops*
Rack of Ribs*, By: James Labbe, April 27, 2014
Ingredients:
pork ribs, just under four pounds, (adjust for your family)
¼ Cup Apple cider
Spices for rub-
(No amounts given)
kosher salt, garlic powder, fresh ground black pepper, fresh ground white pepper, cumin seed, cayenne pepper, secret ingredient #1, secret ingredient #2, paprika, Italian seasoning and granulated light brown sugar.
I didn't go heavy on the rub like a lot of people do. After rubbing I wrapped the whole track of ribs in 3 layers of plastic wrap and then 2 layers of foil. Place in fridge overnight for around nine hours.
Set Ninja on Slow Cook Low 7 hours. I put a ¼ cup of Apple cider in Ninja and then put ribs in.
I served them with a warm BBQ sauce (not telling), but your favorite will do. Some people will put mustard on their ribs then rub them, not me. Some will also put BBQ sauce either in or on, not this time for me. It was nice to be able to taste the pork with seasonings even though I wasn't completely happy with it.
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Ranch Pork Chops*, By: Jessica Conol, October 22, 2020
Ingredients:
4 bone-in pork loin chops (2 lb.)
1 package (1 oz.) or 2 Tbs. ranch dressing and seasoning mix
garlic powder – to taste (optional)
2 (10 oz.) cans cream of mushroom soup
2 Tbs. cornstarch
2 Tbs. water
Directions:
Spray your Ninja Multi-Cooker with cooking spray. Sprinkle both sides of pork chops with ranch dressing mix and garlic powder. Place pork chops in the pot. Pour the soups over the pork chops.
Place the lid.
Turn to Slow Cook High for 3-4 hours, or until fork-tender. Remove the pork chops and place on a plate. Cover to keep warm. (I sliced my pork chops up and put in serving dish.)
In small bowl, stir cornstarch and 2 tablespoons water until well blended; stir into the mushroom sauce in the pot.
Turn to Stove Top Low. Cook 3 to 5 minutes or until thickened. Serve over the pork chops.
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Ranch Pork Chops*, By: Chad Stewart Marsh, January 29, 2017
I made Ranch Pork Chops today. They are so delicious.
It was a mix of recipes I found on here in the files:
Ingredients:
5 boneless top loin pork chops, cut thick
Salt and pepper – to taste
2- 10 oz cans of a cream soup, (whatever you like) – mushroom was used in this recipe
1 packet dry ranch mix – your favorite brand
16 oz bag frozen vegetables – a blend was used in this recipe
Directions:
While preparing your pork chops, turn the Ninja to Stove Top High to begin heating. (Add a little oil if you like).
Salt & pepper the meat and tenderize the chops with a fork. Brown each side for about 2 minutes each side. Allow to rest for a few minutes. In a bowl, mix together the soups and ranch mix. Pour over the meat. Turn the Ninja to Slow Cook Low for 5-6 hours. After 3 hours of cooking, add the bag of frozen vegetables.
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Ranch Pork Chops*, By: Shawntel Womack , April 15, 2015
Oh, so good and tender!
Ingredients:
Boneless Chops (I used thin cut but any would work)
1 packet of ranch dressing
1 can of cream of chicken
Olive Oil for browning
Directions:
Brown chops on Stove Top High, about 2 min each side.
Switch to Slow Cook Low setting.
Sprinkle ranch packet evenly over chops.
In a separate bowl prepare soup (mix soup and water until smooth).
Pour soup over chops.
Cook on Slow Cook Low for 4 hours.
You can make your own ranch mix and/or cream soup. I used the shortcut today. Enjoy!
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Ranch Pork Chops*, By: Sarita LePine, November 7, 2014
Ranch Pork Chops...my husband said these were the best he had ever had...he loved the flavor!
Ingredients:
6 pork chops, (your choice of cut)
1 packet dry ranch dressing
salt (to your liking)
pepper (to your liking)
dash of Penzeys Forward (optional-or else you can use Paprika).
Turn your Ninja to Oven setting of 400°F.
In a bowl mix all the dry ingredients.
Sprinkle seasoning over both sides of Pork chops.
Place pork chops in the bottom pot of your Ninja. Flip one time and cook until internal temperature reaches 160 degrees.
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Ranch-Parmesan Pork Chops With Cheesy Cubed Potatoes*, By: Allana Alla Robinson, June 2, 2016
Ingredients:
4 boneless pork chops
16 oz frozen cubed potatoes
2- 10.75 oz cans cheddar cheese soup
8 fl oz ranch dressing
1 cup bread crumbs
1 cup grated parmesan cheese
Ground black pepper
Salt
Garlic powder
Olive oil
Prep:
Combine condensed cheddar cheese soup, garlic powder (to taste), salt (to taste), ground black pepper (to taste) with frozen cubed potatoes - mix until all potatoes are covered in the mixture - set to the side.
Tenderize pork chops (optional) then dip each into ranch dressing to fully coat, then into a mixture of bread crumbs and grated parmesan cheese
Recipe:
1) To the main Ninja pot, add a splash of olive oil and the condensed cheddar potatoes.
2) Add in the wire rack then place in the coated pork chops on top of it. Set the Ninja to the Oven setting of 425°F, and bake for 20 minutes.
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Ranch-Parmesan Pork Chops with Scallions & Green Bell Pepper*, By: Allana Alla Robinson, June 3, 2016
Ingredients:
4 boneless pork chops
1 green bell pepper - cut into strips
1 bundle scallions - cut into bite size pieces
8 fl oz ranch dressing
1 cup bread crumbs
1 cup grated parmesan cheese
Ground black pepper
Olive oil
Prep:
Cut green bell pepper into strips - set to the side.
Cut scallions - set to the side.
Tenderize the pork chops, (optional) then season both sides in ground black pepper. After seasoning, dip each into ranch dressing to fully coat; then into a mixture of bread crumbs and grated parmesan cheese.
Recipe:
**cook with the lid off**
1) Sprinkle some olive into the main pot of the Ninja. Add the coated pork chops. Set the Ninja to Stove Top High.
2) Once one side browns, gently flip the pork chops then add in scallions, green bell pepper strips, and a splash of olive oil over the vegetables. Cook for 5-10 minutes or until vegetables reach desired tenderness.
Ranch-Parmesan Chicken Breast Tenderloins, By: Allana Alla Robinson, August 20, 2016
*Added comment by: Allana - We decided to try our Ranch-Parmesan Pork Chop Recipe on Chicken Breast Tenderloins. The only difference is that we used Roasted Garlic Ranch Dressing (by Hidden Valley).
Key note: the chicken breast tenderloins take longer to cook and you really need to make sure that one side browns before flipping it. Even if the crust falls off, it is still super tasty and the chicken really absorbs the flavor of dressing.
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Ribs*, By: Vonnie Schroeder, January 9, 2019
Ingredients:
1 slab pork ribs
3 Tbs. olive oil
1 cup vinegar
1 cup apple juice
1 can beef broth
BBQ sauce of choice – brush on
Rub mix: 1 Tbs. each: paprika, garlic powder, onion powder, cumin, Italian seasoning, Montreal seasoning, and crushed red pepper – mix together
Directions:
Take off silverback from ribs and rinse. Pat dry and cut into 3 sections.
Rub seasonings into ribs.
Turn the Ninja to Stove Top High. Add the olive oil. Sear each side of the ribs. Remove. Turn to the Oven setting of 375°F. Add vinegar, apple juice, and broth to the pot. Add the rack. Place the ribs meat side down.
Cook for 1 hour. Check with your thermometer for a temperature of 160°F. When this temperature is reached, add the sauce and cook for 10-15 minutes.
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Ribs*, By: Granny Witthoft, June 30, 2016
Cooking a 4 pound slab of pork ribs. Cut them into 3 sections and put a little oil in the Ninja. Salt and pepper the ribs. Turn the Ninja to Stove Top High. Lightly brown on both sides. Add a large jar of sauerkraut or 4- 15 oz cans. Turn the Ninja to Slow Cook High and cook for about 7 hours. Let the Ninja go to Auto Warm, or turn to Buffet/Warm to hold. Dinner was served with slice of jalapeño corn bread.
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Ribs, By: Peggy Miller-Stephens, November 7, 2015
Ingredients:
Ribs, split into thirds
12 oz can Root beer
1 cup water
3-4 potatoes, quartered
Sweet Baby Ray’s BBQ sauce
Directions:
Split the rack into thirds. Season both sides of the ribs with your favorite seasonings. Add them to the pot. Pour the root beer and water over all. Turn your Ninja to Slow Cook Low for 6½ hours. After cooking, take the ribs out of the pot and drain the liquid. Turn the Ninja to the Oven setting of 325°. Add the potatoes to the pot to begin roasting. Place the ribs on the rack which has been covered with foil. Set the rack into the Ninja. Cover the ribs with the sauce. Remove the rack occasionally to stir the potatoes to keep from burning, but getting a nice roasted color. Return the rack. When done, turn to the Buffet/Warm setting. The ribs were outstanding and the potatoes were just right!
I LOVE MY NINJA!
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Ribs*, By: Tracy Greene Haldy, April 15, 2015
The ribs turned out fabulous!!!!! I marinated them overnight. The next morning I put them in the Ninja in a crock pot bag. I added a little of the marinade and a bottle of BBQ sauce. Put it on Slow Cook Low for 8 hours. Then drove all day in the torture smelling them (we are truck drivers). Once we parked I pulled them out of the bag, with most of the bones falling out and drained out the liquid. Put the rack in and the multipurpose pan on it, ribs in that pan. Covered the ribs in more sauce and oven baked at 400° for 20 minutes. Lordy, they were so good.
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Ribs*, By: Beverly Huffman Allen, March 12, 2015
This is what I did.
1 rack of ribs. I removed the membrane on the back of the ribs. I rubbed them with McCormick Rib Rub. This was done the night before. Today at 11am I put them in the Ninja on Slow Cook Low. After 5 hours, I will put BBQ sauce on them. They will cook for 6-7 hours! I like my BBQ sauce cooked on good, so I will put them under broiler in my over for a couple minutes, but you don't have to do that. They are fall off the bone tender. Delicious!!!
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Ribs*, By: Caedmon Walters, January 19, 2015
Marinate in your favorite rub for 2 hours at least. Pre bake in the oven on a baking sheet for 30 minutes @400 to brown and render some of that fat. Turning half way through. Lather in your favorite BBQ sauce. Place the ribs on the rack. Turn your Ninja to Slow cook Low for 6 hours.
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Ribs*, By: Jessica Christovich Sanderson, August 23, 2014
Rub with salt, pepper, and BBQ sauce and Slow Cook Low for 3 hours. I cut the slab of ribs in half so they would fit in the pot and laid them flat so they overlapped. I've done twice as much before and stood the ribs on their sides and that also works. I moved them to the grill for about 20 minutes, basting with more BBQ sauce while it cooks. Cut and serve!
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Ribs*, By: MaryJo Powell, May 1 2014
Ok, slight brag. I made the ribs as I said I would, rubbed them last night and refrigerated in plastic bag. I used steam cook recipe in files (Mitch’s link is provided. He does not have his recipe in our files – Aurelia), and brushed them with sauce about ½ hour before done. Texture was great. My husband would like me to use more sauce next time. The only problem was that the beef stock boiled away - I added water once, and should have added more as it boiled dry again. I will either add more water halfway through or maybe try it at 350° not 375°.
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Ribs* By: Tracy McCollom Giles, May 18, 2014
Slab of Pork Ribs
Rub seasonings
Cut a slab of ribs to your liking. Usually 3-5 ribs per section. Season the meat with your favorite rib seasoning rub; and set in the refrigerator overnight. (@ least 4 hours). The seasoning I used was “What’s This!!! J.D.’s Barbeque Season & Dry Rub.”
Put the ribs in the Ninja, (stack’em if you have to!) and turn to Slow Cook Low for 7 hours. Do Not Add Liquid! Place the lid and let them cook. After 7 hours you will see they have pulled away from the end of the bone. Take them out and pour out the juices. Brush sauce the ribs on one side if you like and place back in the Ninja, then brush sauce the top. Turn your Ninja to Slow Cook Low for 1 more hour. If you don’t want to sauce them… then EAT!!! Lol Fall of the bone delicious!
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Ribs*, By: Shelly VanMeter Roth, August 17, 2014
Sear your seasoned ribs in oil on Stove Top High and remove. Add some apple juice, water, spices and onions to bottom of Ninja. Insert rack and put ribs on top. Cook on Slow Cook Low for 7 hours. Yum!
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Ribs for the Lazy Person*, By: Karen Strahl Malone
Ingredients:
4 lbs pork ribs
1 large bottle of Sweet Baby Ray's Sweet and Spicy BBQ Sauce
1 tablespoon of Apple Cider vinegar
Sea salt, fresh ground
Black pepper
Garlic powder
Cayenne powder
Directions:
There are so many rib recipes out there already that I looked at this morning before I started them. I am basically a lazy person so ..... 4# of pork ribs in the Ninja...no rack....1 large bottle of Sweet Baby Ray's Sweet and Spicy BBQ Sauce, 1 tablespoon of Apple Cider vinegar. Sprinkled the ribs with freshly ground sea salt, black pepper, garlic powder and cayenne powder. Pour the BBQ sauce over the top making sure the ribs are coated. Turn to Slow Cook Low for 8 hours.... easy, and falling off the bone. Really yummy and couldn't be easier.
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Ribs Ninja Style*, By: Gay Munro
Dry Rub for Ribs
2 Tbs. smoked paprika
3 Tbs. paprika
1 tsp five spice powder
3 Tbs. powdered ginger
3 Tbs. dry mustard
1 tsp dry thyme
1 tsp black pepper
1 Tbs. garlic powder
2 tsp salt
3 Tbs. brown sugar
3 Tbs. chili powder
1 Tbs. crushed chili flakes ( more or less to taste)
Tonight's dinner....
I used a homemade rub, rubbed the ribs down last night & let sit in the fridge over night. Today I put the ribs on the rack in the Ninja (DO NOT ADD WATER!) & set Ninja to Slow Cook Low for 8 hours. Brushed the ribs with. BBQ sauce & switched to oven setting 300° for a half hour. Ribs are delish with or without the sauce. This is the rub I use.
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Ribs - St. Louis Style Pork*, By: Tammy Ullrich, October 2, 2016
Hubby cooked in the Ninja for the first time. He slow cooked St. Louis style pork ribs. Success!!
Ingredients:
3-4 lbs pork ribs – more or less
McCormick Cowboy Rub – or rub of your choice
bbq sauce of choice
Directions:
Rub the ribs with spice. (They are best if you let them sit overnight).
Place the rack on its side. (The rack helps hold ribs up).Place the ribs meaty side agains the Ninja pot, on all sides. Turn the Ninja to Slow cook Low for 6½ hours. Brush with your favorite bbq sauce. Let cook for 1½ hours longer. After the 8 hours they were falling off the bone and smelled so good.
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Ribs - Super Easy*, By: Amy Williams, February 9, 2017
Super easy ribs!!
Ingredients:
4-5 lbs of ribs
1 or 2 bottles 28 oz Kraft Original BBQ sauce (I like mine saucy so I used two bottles) – or your brand of choice
Directions:
Cut ribs in 5 to 6 sections, you decide.
Pour sauce over pieces to coat.
Turn the Ninja to Slow Cook Low for 8 hours.
Fall off the bone FANTASTIC!
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Ribs & Sauerkraut*, By: Karen Strahl Malone
Ingredients:
Ribs
Spice Bouquet Roasted Chicken Seasoning
garlic powder
Beer
Sauerkraut
Potatoes, (optional)
Directions:
There really wasn't a recipe, just put a rub of Spice Bouquet Roasted Chicken Seasoning and garlic powder. Put it on the rack, poured in a can of beer. Oven setting 375° for 45 minutes, then switched to Slow Cook Low for about 6 hours. To serve, put sauerkraut in a baking dish, add ribs and then I just put it in the microwave for a couple of minutes to heat up the sauerkraut. 7:42pm
I was going to put potatoes in the Ninja, but there wasn't room, so I opted for sauerkraut. Pretty good tasting.
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Ribs with Homemade Potato Wedges*, By: Christina Stadler, October 19, 2016
Cover the spare ribs with mustard and your favorite pork rub. Add to the Ninja pot. Place the lid. Turn the Ninja to Slow Cook Low for 4 hours. Make a sauce using any bbq sauce and ketchup mixed with your spices of choice, and brush. Continue cooking for another 2 hours. They were very tender and fell off the bones.
Cut the potatoes into wedges. Place in a bowl with 1 tablespoon oil. Sprinkle on your favorite seasonings. Stir gently or place a lid on the bowl to rotate to distribute seasonings. Turn the Ninja to the Oven setting of 350°F and bake for 45 minutes, stirring frequently.
(mix seasonings and rubs according to your taste preferences)
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Roasted Maple-Glazed Pork Tenderloin, By: Eileen Duffy, May 5, 2014
Ingredients:
½ cup pure maple syrup (not imitation or pancake syrup), divided (meaning you'll use half at first and save half for later in the recipe)
¼ cup molasses, light or mild
1 tablespoon red wine vinegar
¼ teaspoon smoked paprika
¼ teaspoon ground ginger
1/4 cup cornstarch
2 tablespoons sugar
1 tablespoon table salt
2 teaspoons ground black pepper
2 pork tenderloins (1 1/4 to 1 1/2 pounds each)
2 tablespoons vegetable, canola or coconut oil
Directions:
Stir 1/4 cup maple syrup, molasses, vinegar, paprika and ginger together in a liquid measuring cup or bowl; set aside.
Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer the cornstarch mixture to a rimmed baking sheet. Pat the pork tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Pat or shake off the excess cornstarch (really important or the excess coating can get gummy).
Turn your Ninja to Stove Top High and heat the oil. Place your tenderloins in the Ninja, leaving at least 1 inch in between and cook until well browned on all sides, 5-6 minutes total. (They should fit, if not brown one, then remove and brown the other.) Take tenderloins out of your Ninja.
Transfer the tenderloins to your lightly greased wire rack set, (or you can place in the baking pan and then set the pan on the rack inside of your Ninja.) Make the glaze. Turn your Ninja to Stove Top High, using the excess grease/fat from the tenderloin drippings. Add the syrup mixture to the Ninja scraping up any browned bits with a wooden spoon. Simmer the mixture until it is reduced slightly, 1-2 minutes. Transfer 1½ tablespoons of the hot glaze to a small bowl and set aside. Using the remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze.
Turn your Ninja to the Oven setting of 375°. Roast the pork for about 15-20 minutes, until an instant-read thermometer inserted in thickest part of tenderloins registers 130°. Brush each tenderloin with another tablespoon glaze and continue to roast another 4-6 minutes until an instant-read thermometer inserted in thickest part of tenderloins registers 135° to 140°. Remove the baking sheet from the oven and brush the pork with the remaining glaze. Let the pork rest for 10 minutes.
While the tenderloins rest, stir the remaining 1/4 cup maple syrup into the reserved 1 1/2 tablespoons glaze (you may need to warm the reserved glaze slightly if it has thickened). Brush each tenderloin with the glaze (it's ok if there is some remaining; read on). Slice the pork into 1/4- to 1/2-inch slices and serve with the remaining glaze.
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Rosemary Pork Loin*, “Fix It & Forget It”, By: Aurelia Dougan McCollom
4-5 lb pork loin, (I used 3 ½ lb roast)
2 cups apple cider
2 cloves garlic, minced
1 tsp onion salt
¾ tsp chopped fresh oregano, or ¼ tsp dried
1 Tbs. fresh rosemary leaves, or 1 tsp dried
1 bay leaf
Directions:
For ease of handling I truss the pork loin. Place in a sealable Zip Lock bag or a sealing bowl. Mix the ingredients and pour over meat. Refrigerate 8 hours or longer, turning bowl or bag a few times.
Turn the Ninja to Stove Top High. Take meat out and reserve liquid. Sear all sides. When seared, pour marinade over roast. (I placed fingerling potatoes all around roast.) Turn Ninja to Slow Cook Low and cook until meat registers 140-145° on an instant-read thermometer. Mine took 2 hours. I then set the unit to Buffet to hold. (I inserted my thermometer that has a cord. You can program it to alert you to the temperature as it is cooking.) (The original recipe for the “old slow cooker” says it would take 3 ½ -4 hours.) Take the roast out and set a cutting board and cover with aluminum foil. Let it set for about 15 minutes before slicing. Serve topped with marinade. (Be sure to take out the bay leaf before spooning over meat.)
I used a little of the marinade, my husband did not. It was moist and flavorful. It also made a great sandwich for lunch today. Still very tender!!
**for the Apple cider** I bought it last winter, measured 2 cups and froze them in rectangular containers. Once frozen I popped them out and put the cider in a Food Saver bags and sealed.
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Rosemary Pork Tenderloin with Cider and Wine Glaze, By: Sandra Mancuso
Ingredients:
1 Pork tenderloin pre-marinated with rosemary and olive oil (Hormel)
2 cups chicken broth
1 cup Pinot Grigio wine
2 cups Apple Cider
2 apples peeled and cubed
1 large carrot peeled and sliced very thin
Directions:
Pre-heat the Ninja on stove top high for 5 minutes with the cover on. Pour in about 2 Tablespoons of olive oil sear the tenderloin on all sides. (I left the cover on to prevent spattering) Remove the meat and place it on the rack. Turn your oven to 350° degrees; place the diced apples and carrots into the Ninja. Combine the fluids in a separate bowl add enough to bring the fluids to just below the rack. Cook for about an hour open the top and pour the remaining fluid over the tenderloin and cook for additional 20 or so minutes with the cover on. I sliced the pork and placed it on a mound of rice pilaf in the center of a platter then surrounded the rice/meat with the apple/carrot glaze. My husband went wild for this it is beautiful enough to serve to guests!
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Sage & Parmesan Crusted Pork Loin Chops, By: Phyllis Hamm Miller, August 6, 2015
Ingredients:
½ cup grated parmesan cheese
½ cup bread crumbs
pinch rubbed sage
pinch smoked paprka
½ tsp Italian seasoning
Salt and pepper
pork loin chops
Olive oil
Directions
Mix parmesan cheese, bread crumbs and seasonings on a plate. Rub the chops with a little olive oil. Press cheese mixture into chops. Place directly onto the rack. Place in the Ninja. Dry baked. Set the Oven to 425°F for 15 minutes. Turn down to 375° for 30 minutes.
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Salsa Verde Pork*, By: Amy Rockwood
pork tenderloin
1 jar of Salsa Verde
1 small can of green chilies
Feeling lazy tonight....and yet our dinner was TO DIE FOR!! Took pork tenderloin and put it in the Ninja with 1 jar of Salsa Verde and 1 small can of green chilies. Set to Slow Cook High for 3.5 hours. Shredded pork and returned to Ninja/sauce. We made tacos with it....outstanding!!! "Salsa Verde Pork" Occasionally I do the same thing with chicken breasts...my fiancé LOVES this and I do too.
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Sausage & Fried Potatoes*, By: Shelly VanMeter Roth, July 24, 2014
Ingredients:
5 Medium Gold Potatoes, sliced (with my food processor)
1 package of Kielbasa, sliced into bite size pieces
Vegetable oil
Salt & Pepper
Directions:
Preheated Ninja on Stovetop High, add oil, just until it covers the bottom. Add the sliced potatoes, layering them evenly over bottom of pot. Season the potatoes with salt and pepper. Fry them (lid on) flipping and turning (and seasoning) until they are slightly brown, (maybe 20 min or so). Remove potatoes to drain the Ninja of excess oil before putting them back in the pot. Add the sliced sausage and allowed them to fry with the potatoes for about another 10 min or until desired. (I like it when the potatoes get brown/crispy). Serve with desired toppings/seasoning as desired. We like to eat with Ketchup.
My husband loves this meal but I hardly ever cooked it for him because of the greasy mess! Not so much with the Ninja and still easy cleanup! We all thought it was delicious....even my picky teenage daughter!
**Added comments by: Beth Pund & Cheryl Steiner- Spicer: - If you like onions & peppers, that can be added to this dish also!
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Sausage & Onion Ragu, By: Wendy Phillips Czech
1 pound each sweet and hot Italian sausage without casings
1 onion diced
garlic cloves - i used several that I had soaking into olive oil to infuse it
1 jar of marinated red peppers drained
1 box of roasted pepper tomato soup - like the box soy milk comes in off the shelf
1 cup french fried onions
bunch basil - think I used about a 1/2 cup loose packed
Directions:
Turn your ninja to Stove Top High. Brown the sausage and sauté the onions. Add the garlic -I left mine in big chunks - and continue to sauté. Add the soup and drained peppers -chopped or whole, they will break down - and switch your Ninja to Slow Cook Low. After several hours, or at least an hour before serving, add the fried onions to thicken the ragu and serve over noodles.
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Sausage & Peppers*, By: Carolyn Crowder, October 29, 2016
Ingredients:
1 lb hot Italian sausage links
1 medium onion, sliced
3 garlic cloves, minced
1 green & yellow bell pepper, sliced
1- 28 oz can crushed tomatoes
1- 28 oz can diced tomatoes
1 Tbs. dried oregano
1 Tbs. dried basil
1½ tsp of salt
1½ tsp pepper
1 tsp sugar
1½ Tbs. olive oil
1 tsp dried red pepper flakes - optional
Directions:
Turn the Ninja to Stove Top High. Brown the sausage in oil. Remove from the pot. Add pepper & onions; sauté until soft. Add garlic and cook until soften. Be careful not to burn the garlic. Add crushed & diced tomatoes. Stir to combine with peppers and onions. Add spices, salt, & pepper, and sugar. Return the sausage to the pot. Simmer and taste to adjust seasoning. I added 1 tsp dried red pepper flakes just before serving.
Serve over pasta. (I cooked the pasta on the range top).
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Sausage & Peppers*, By: Melissa Dresser, December 3, 2015
Ingredients:
Italian sausage, mild or spicy (The pack I used had 6, but you can make as many as you like and adjust the recipe accordingly, although 6 fits perfectly in the pot)
2 green peppers, thickly sliced
1 large onion, thickly sliced
4 cloves garlic, minced
5 tablespoons vegetable oil - (optional)
1 cup water
Your favorite seasonings
Hoagie rolls (optional)
Directions:
1. Turn your Ninja to the Oven setting of 400°F. Add 1 cup of water into the Ninja pot.
2. Arrange sausages on rack and place into pot.
3. Add desired seasonings to sausage -- I used salt, pepper, oregano, basil, and a little garlic powder.
4. Place the lid and steam roast for about 10 minutes -- just enough to where the sausages are a grey color. They will still be a little pink on the inside, but that's okay, (you'll saute them later).
5. Remove rack and slice sausages down the middle into two halves, leaving them attached on one side (butterfly cut I think it's called--but you can slice them however you want, I just think this is the best for sandwiches!). There should be little to no liquid left in the pot, just remnants of the seasonings, which is good because you don't want too much in there or else the veggies/sausage won't brown.
6. Turn your Ninja to Stove Top High and place sausages into the pot.
7. Brown sausages on both sides (no more than 5 minutes each side, I'd say), adding a tablespoon of vegetable oil or two if you like to prevent from sticking.
8. Add your green peppers and onions. Add more oil as necessary (I added about 3 Tbs.), if you want more of a liquid consistency. Cook for about 5 minutes, or until you see vegetables start to brown.
9. Add garlic and turn down to Stove Top Medium/Low heat. Saute for a minute or two.
10. You can then serve it immediately on sandwiches; or, if you like, we put it on the Buffet setting with the lid closed for about 10 minutes to let some more juices collect. Serve on toasted hoagie rolls (although you can just eat it by itself, over egg noodles, rice, or whatever else you like!)
11. Enjoy!
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Sausage & Sauerkraut, By: Nancy Bateman Sokoloski, August 11, 2015
After doing a lot of research on YouTube for sausage and sauerkraut, I combined some from this and that, and the concoction came out pretty tasty and to my liking: Into the pot a chopped onion, a peeled and sliced apple, 2 sliced potatoes, a package of sauerkraut, some brown sugar sprinkled on top, a link of smoked sausage on top of that. Set on Stove Top High to boil, then to Stove Top Low for about an hour. It was a sweet and sour combo.
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Sausage Balls*, By: Marilyn Giggles-Rainey Scott, December 26, 2015
Ingredients:
1 lb pork sausage (I prefer hot)
2 cups bisquick
¼ cup milk
8 oz package of shredded cheese
Directions:
Mix all together and form in 1 inch balls. Place in the Ninja pot. Turn to the Oven setting of 350° for 25 minutes. I placed directly in the pot because I like them a little darker on bottom but you can also put them on the pyramid mat.
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Sausage Boursin Spaghetti Squash*, By: Jenn Mueller Venerable, November 17, 2014
Tonight's experiment turned out quite tasty!
Ingredients:
1- 2 lb spaghetti squash
1 lb Ground Italian pork sausage
½ package Garlic and Herb Boursin cheese
Directions:
Cut spaghetti squash in half, remove seeds, and place on rack inside the Ninja with 2 cups water in bottom. Set your Ninja to the Oven setting of 425° for 25 minutes. Remove, scoop out "spaghetti" and set aside.
Dump remaining water out of Ninja. Cook sausage on Stove Top Medium until no longer pink. Remove excess grease from pan. Add spaghetti squash to sausage and turn to Stove Top Low. Mix in Boursin until melted into a creamy light sauce.
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Sausage, Green Beans & Potatoes*, By: Tammy Ullrich, September 1, 2015
Ingredients:
1 package of smoked sausage, cut into slices or bite size pieces
2 large cans of green beans, or 4- 14.5 oz size cans, drained
6 potatoes cut into small pieces, (same size as much as possible to cook evenly)
1½ cups chicken broth
Salt and pepper - to taste
Directions:
Turn your Ninja to Stove Top High and brown the sausage. Add all ingredients to the Ninja pot. Turn your Ninja to Slow Cook Low for 8-10 hours.
Note: 1½ pounds fresh green beans washed and cut up may be used.
I used a three pepper smoked sausage because hubby loves spicy food and it was also a free item from my grocery store.
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Sausage, Peppers & Onions – Hoagie Style*, By: Gail Auer Buckley Gormley, August 26, 2014
Ingredients:
1 lb sausage, cut into pieces, (Polish or your choice)
1 green pepper, sliced
1 onion, sliced
15 oz can of Healthy Choice Tomato Basil Soup
Italian grated cheese
Directions:
Sauté peppers, onions and sausage on Stove Top High until sausage is brown. Turn to Slow Cook Low. Add soup. Sprinkle with Italian grated cheese and cook for about 2 hours. Serve on hoagie buns with chips.
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Sausage, Potato & Sauerkraut*, By: Kathleen Sanden, December 11, 2014
Ingredients:
1 package polish sausage cut into 3 inch sections and then halved.
1 can sauerkraut
1 tsp sugar
1 tsp paprika
¼ tsp dill seed
Sprinkle of fennel seeds
¼ tsp pepper
2 potatoes baked then skinned and quartered
1 thin sliced onion
Directions:
Brown the sausage and onion on Stove Top High until very browned.
Add the sugar, paprika, fennel, pepper together and add to pot when the sausage is browned. Add sauerkraut. Bake the potato in the microwave and skin and quarter and add to pot. Turn Ninja down to Stove Top Low and stir. Let it cook for 20 minutes stirring frequently. Switch Ninja to warm and serve.
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Slow Roasted Pork Tacos*, By: Michelle Williams, April 1, 2016
Ingredients:
1 Tbs. butter
Sea salt and freshly ground pepper, to taste
2 pounds pork shoulder
1 cup onion, chopped (about 1 medium onion)
2 tablespoons bacon fat
¼ cup raisins
¼ cup slivered almonds
2 teaspoons taco seasoning
14.5 oz can black beans
2 fresh tomatoes, diced
½ cup corn kernels
¼ cup red onion, diced
3 tablespoons cilantro, roughly chopped
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice, (about one small lime)
sour cream, (garnish)
8 (8 inch) flour tortillas
Directions:
Turn the Ninja to Stove Top High and preheat for 3 minutes. Sprinkle sea salt and freshly ground black pepper on each side of the pork roast. Melt the butter in the cooker. Brown each side of the pork roast for 5 minutes, pushing it up against the sides of the cooker to sear on all edges.
Turn the Ninja to Slow Cook High. Add the chopped onions to the cooker, spreading them evenly on the bottom. Use tongs to position the roast on a bed made from the onions. Roast for 3½ hours. (Do not add any liquid - the onions will release their water and create just enough moisture to keep the roast from burning.)
In the meantime, prepare the salsa. Combine the black beans, tomatoes, corn, red onion and cilantro in a medium mixing bowl. Top with extra virgin olive oil and freshly-squeezed lime juice, stirring gently to combine.
Just before the pork has finished roasting, warm the flour tortillas. You can wrap them in a lightly dampened kitchen towel and microwave on high for 30 seconds.
After the roasting time is complete, remove the pork from the cooker to a cutting board. Shred the pork using two forks, and discard the bones and any large pieces of fat.
Turn the Ninja to Stove Top High and add the bacon fat. Once melted, return the shredded pork to the cooker along with the raisins, slivered almonds and taco seasoning mix. Stir and sauté for 5 minutes, then turn off the Ninja.
Assemble the tacos by scooping about ½ cup each of pork filling and salsa into a tortilla, and top with sour cream (if desired). These are very filling, and we've found that 2 tacos is enough to feed each person. Enjoy!
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Simple Taco Seasoning, By: Michelle Williams, April 1, 2016 – cross posted in DIY
Ingredients:
4 tablespoons Ancho chile, freshly ground
1½ tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon black peppercorns, freshly ground
½ tablespoon cumin seeds, freshly ground
½ tablespoon oregano
1 teaspoon sea salt, freshly ground
½ teaspoon cilantro, dried
½ teaspoon cocoa
Directions:
Grind and mix all ingredients together, in batches if necessary.
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Smoked Ham, 8.3 lb. bone-in, By: Kathleen Valentine, - Cross Posted in Soups
Smoked so fully cooked. I just took it out of the Ninja and it is very moist and tender. All I did was spread a cup of brown sugar in the bottom, put the ham in that had been studded with cloves, then dumped a can of crushed pineapple in its own juice on it. I cooked it on crock pot slow cook high for 4 hours and it is perfect.
I cut up my ham and froze a lot of it but today I took the ham bone with quite a lot of meat on it and put it in the Ninja on Crock pot Slow Cook High for 3 hours with 2 quarts chicken broth and a tablespoon of Bavarian seasoning. The meat fell off the bone so I cut it up and put it back in the broth with a chopped up onion, 4 sliced carrots, 6 smallish diced potatoes, and half a head of shredded cabbage and let it cook on high for another hour. It is DELICIOUS!! I was going to add green beans but there isn't room. I love this soup--it is 17° at the moment but this really warms you up.
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Smoked Ham, By: Susanne Robbins, November 28, 2014
For Thanksgiving I sprayed the bottom of my Ninja with cooking spray put 1 cup of brown sugar in it - spread it out - laid my 10 pound smoked ham spiked with cloves in the Ninja. Top with a can of crushed pineapple with juice. Turn to Slow Cook Low for 4.5 hours. Perfect ! After the ham was done there was so much liquid in it - I added brown gravy mix and sweet cream. The gravy came out thick and very creamy.
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Smoked Sausage, By: Susan Hunter Willard, March 30, 2015
I browned my smoked sausage in the Ninja, took it out, put in a little bacon grease, added chopped cabbage, turned to stove top low and let it wilt for a while then turned it to Slow Cook High and added the sausage back in, it was done in about 2 hours or so.
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Smoked Sausage, Cabbage & Potatoes*, By: Michelle Williams, January 27, 2016
Ingredients:
1 teaspoon bacon grease or butter, a spritz of cooking oil also works
1 head cabbage, quartered and cored
3 Yukon gold potatoes, halved
1 package smoked sausage, sliced on the diagonal into 2" chunks
sea salt and freshly ground black pepper, to taste
½ cup ham stock, chicken stock is a suitable replacement
4 tablespoons grainy mustard
2 tablespoons sour cream
1 teaspoon apple cider vinegar
Directions:
Preheat the Ninja on Stove Top High for 3 minutes. Use this time to prep the potatoes, cabbage, and smoked sausage.
Melt the bacon fat, (butter or cooking spray if you prefer), in the Ninja. Swirl around to cover the cooking area. Add the cabbage, and position the quarters so that one cut side touches the bottom and the other cut side touches the side. Then add the potatoes, cut side down. Sprinkle the potatoes and cabbage with a bit of salt and pepper. Sear for 5 minutes.
Turn the dial to Oven at 250℉. Pour in the ham stock and add the smoked sausage on top of the vegetables. Place the lid.
Allow to cook uninterrupted for an additional 25 minutes until cabbage quarters and potatoes are tender.
In the meantime, place the grainy mustard, sour cream, and apple cider vinegar in a dressing shaker. Give it a quick, vigorous shake. When the meal is ready, serve the sauce on the side for dipping. It goes excellently with everything!
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Smoked Sausages & Sauerkraut, By: Margaret Zukoski, April 11, 2015
Got my Ninja fired up today! I chopped up a pound of bacon...coarsely chopped up two big onions...cooked them well on Stove Top High. Add some smoked sausages, then a big can and a small can of sauerkraut! You never ate anything so good; IF you like sauerkraut, not everyone does, but you top the sausages with the kraut, bacon & onions on a nice roll. OMG...amazing!
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Smoked Sausage with Potatoes & Onions*, By: Kathleen Sanden
Ingredients:
Three thinly sliced red potatoes
Half an onion sliced into rings
As much butter as you are comfortable with I used a quarter cup
One smoked sausage cut into pieces and sliced lengthwise
Salt
Pepper
Directions:
Brown the smoked sausage on high in the stove top mode with the onions
Remove the sausage but leave the onions
Put the butter and potatoes in the ninja and season.
Brown the potatoes on high.
Put the sausage back in cover and set on low in the stovetop setting for 15-30 minutes stirring occasionally.
Calories for one sausage (two halves, the equivalent of one potato = 395 calories. So tasty and no splatter! Love this thing.
**Added comment by: Deanna Westley**
I put apples, caraway seed and sweet Italian dressing in this. Yumm!
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Smothered Pork Chops*, By: Laurie Gomes Ayotte, February 20, 2018
Ingredients:
4 bone in pork chops - (I used thick cut chops)
Garlic powder – to taste
pepper – to taste
1 package onion soup mix
1 package pork gravy mix
15 oz. can chicken broth
10. 5 oz. can cream of chicken soup
Directions:
Season both sides of meat with garlic powder and pepper.
Turn the Ninja to Stove Top High. Preheat 7-10 minutes. Add the pork chops and brown on both sides. In a bowl, mix together the remaining ingredients. Pour over the pork chops. Turn the Ninja to Slow Cook Low. Cook for 6-7 hours.
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Smothered Pork Chops*, By: Aurelia Dougan McCollom, September 15, 2016
Ingredients:
4-5 pork chops
1 large onion, sliced, but not to thin
2-4 potatoes, quartered
1 packet dry Lipton Onion soup
16 oz chicken broth
1 can cream of mushroom soup – enough water to clean out the can
McCormick Montreal Steak seaoning
8 oz box whole mushrooms, cut in half – or 2 cans of sliced mushrooms
Directions:
To the Ninja pot, add the sliced onion and place the potatoes on top. Sprinkle some seasoning on one side of the pork chops and place face down on top of the potatoes. Season the top. Mix the soups, water, and broth, stirring to remove the lumps. Pour over the pork chops. Add the mushrooms to the top. Turn the Ninja to Slow Cook Low. Set the time for 5 hours. Remove the pork chops. (I place in the multi-purpose pan). Turn the Ninja to Stove Top High. Make a slurry of either flour and water or cornstarch and water to make your gravy. Stir gently into the hot mixture until thick. Return the pork chops and place the lid. turn to the Buffet/Warm setting to hold.
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Smothered Pork Chops*, By: Tammy Ullrich, September 18, 2015
Ingredients:
4-5 pork chops
1 packet Lipton Onion Mushroom
1 can chicken broth
1 can cream of mushroom soup with garlic
2 cans of mushrooms
Directions:
Turn your Ninja to Stove Top high and brown the pork chops. When browned, turn to Slow Cook Low. Mix the soup mix broth and cream soup together. Pour over the pork chops. Add the mushrooms and cook for 5 hours.
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Smothered Pork Chops*, By: Cindy Transou, September 3, 2015
Ingredients:
4 pork chops
1 envelope Lipton savory herb with garlic package
1 can chicken broth
1 can cream chicken soup
Directions:
Turn your Ninja to Stove Top High and brown the pork chops. No oil is needed. Switch to Slow Cook Low. Add soup mixture. Cook 5 hours or until done. Serve with rice and vegetable for supper.
Go Texans!!!
**Added comment By: Cindy Transou - I use this same recipe for smothered chicken with boneless skinless breast or thighs and gravy steak using tenderized sirloin or cube steaks. Whatever is cheaper I get the meat market to run through the tenderizer. Serve with rice or mashed potatoes.
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Smothered Pork Chops*, By: Lakisha M Batts-Williams, March 26, 2015
Ingredients:
family pack of pork chops
goya sazonador total seasonings
2 Tbs. vegetable oil
1 large onion, chopped
½ tablespoon of butter
1 cup of flour
1½ cup of water
Turn your Ninja to Stove Top High to heat while preparing the pork chops.
Season pork chops with goya sazonador total on both sides.
Sear on both sides with vegetable oil until lightly golden brown. Remove from the Ninja.
Sauté the onion on Stove Top Medium/High. Once lightly brown, add butter, flour and water. Stir to mix. Once that's done, add back the pork chops, and turn to Slow Cook High for 4 hours.
I served with cream corn, and yellow rice with red beans
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Smothered Pork Chops, By: Monica Newman, February 18, 2015
Ingredients:
4 boneless pork chops
flour
salt & pepper, to taste
olive oil
onion, sliced
mushrooms, sliced
1½ cups beef broth
dash of Worcestershire
1 tsp parsley
1 tsp paprika
Egg noodles
Sour cream, garnish
Directions:
Coat pork chops in seasoned flour with salt and pepper. Turn your Ninja to Stove Top High and brown in olive oil. Cover with sliced onions and mushrooms. Combine beef broth, 2 Tbs. of flour mixture, Worcestershire, parsley and paprika. Pour over meat and veggies. Cook on Slow Cook Low about 3-4 hours. Serve over egg noodles and garnish with a dollop of sour cream.
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Smothered Pork Chops*, By: Shawntel Womack, December 5, 2014
Ingredients:
6 boneless chops
1 cup of flour
½ cup of oil
1 small can of sliced mushrooms (or fresh)
1 chopped onion
Pepper, garlic powder, paprika, onion powder – to taste
1 cup of chicken broth
Directions:
Turn your Ninja to Stove Top High and heat the oil.
Put flour in a bowl. Mix in onion powder, garlic powder, paprika, salt & pepper.
Dredge chops in seasoned flour.
Fry chops, 5 minutes on each side or until brown. Set aside.
Sauté onions and mushrooms. Set aside.
Sprinkle remaining seasoned flour over pan drippings and stir until brown and bubbly, slowly add broth.
Let cook for about 5 minutes. Add more liquid if needed. Return the onions, mushrooms and then the chops. Spoon gravy onto chops (smother). Let simmer for 10 minutes on Stove Top Low. Serve over rice or mashed potatoes.
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Smothered Pork Chops in Cream of Mushroom Soup*, By: Tink Bell, November 20, 2014
Ingredients:
1 onion sliced
3 potatoes sliced ½ inch thick
2 cans cream of mushroom Progresso soup
4 -6 pork chops
Salt to taste
Pepper to taste
1/2 stick of butter....if desired
Directions:
Put onions and potatoes at the bottom of the Ninja pot add half stick of butter. Top with salt and pepper chops. Pour 2 cans of soup over chops. Turn your Ninja to Slow Cook Low for 8 hours or Slow Cook High for 4-5 hours.
Enjoy!
Really tasty with rice!
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Smothered Pork Chops in Pear Butter*, By: Tink Bell, November 12, 2014
Set Ninja on Stove Top Medium. Lightly season chops with garlic salt and pepper. Add pork to the Ninja pot and cook 10 minutes or until brown on both sides.
Pour the pear butter on top of chops. Turn to Oven setting of 350°F for 20 minutes (with or without tray).
I used a large canning jar of pear butter already made from my mother in law, but you can also use pureed pears or chopped up fine pears.
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Smothered Pork Chops with Apples*, By: Renonia Nonda Harrington, October 22, 2015
Ingredients:
4-6 pork chops, boneless
Seasonings of choice
Olive oil
Apples, sliced thin
Cornstarch and water – for a thickener
Directions:
Season boneless chops. Add olive oil to the Ninja and lightly fried using the Stove Top High setting. Mix cold water with the cornstarch to thicken. Pour over the chops. Cook for 5 minutes. Add thin slices of apples over the meat. Cook on low for 15 minutes. The essence from the pot helped make the gravy.
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Smothered Pork Chops with Green Peppers and Onions
Ingredients:
7 pork chops, (you can adjust amount of pork chops)
1 onion
1 green pepper
1 bottle of Italian dressing
1 small can of brown gravy w/onions
salt, pepper, garlic powder and adobo seasoning
1 qt food bag
Directions:
Season pork chops with seasoning and put in food bag, add bottle of Italian dressing, close bag and let marinate at least 15 minutes, the longer the better. Put a little vegetable oil in Ninja on Stove Top High. While the cooker is getting hot, cut up your onions and green peppers in slices. Once cooker is hot, put in pork chops (3 or 4) at a time and brown well on both sides. (There will be some dressing left in the bag do not throw away). When all pork chops are done, remove them from cooker and add onions and peppers and sauté until soft. When done, add pork chops and the can of brown gravy and any leftover dressing from food bag. Cook on Slow Cook Low for 20 minutes and it is done!
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Spicy Italian Stewed Sausages*, By: Gay Munro
Stewed sausages were a big hit & delish served over boiled potatoes at Hubby's request!
I don't measure ingredients but this is my recipe.
Spicy Italian Stewed Sausages
Ingredients:
1 package spicy Italian sausage, (I used the fat ones, approx 12 hot)
2 onions chopped
½ medium size bag of baby carrots
1 small to medium cabbage chopped
1 - 796 ml can of diced tomatoes, (28 oz)
1 L - 10 vegetable cocktail
Spices I used (to taste) are,
Basil
Dried minced garlic
Italian seasoning
pepper
Onion Plus
Directions:
Cut sausages into pieces & place in Ninja on Stove Top High to cook off some fat(I removed the cooked off fat from the Ninja pot). Mix together all ingredients & place in Ninja & switch to Slow Cook Low for 7 hours.
**added comment by: Aurelia Dougan McCollom** - Gay mentioned she didn’t measure. 796 ml = 28 oz and 1 L = 4 cups
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Spiral Cut Ham*, By: Sophia Dunn, November 29, 2014
Place your ham in the Ninja pot. Turn to the Oven setting of 250° for 2 hours. Because the ham was already pre-cooked, you don’t need a lot of time. The ham was nice & moist. I didn't put any pineapple or cherries because my hubs & daughter are allergic to both.
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Spiral Ham, By: Kathleen Valentine, March 29, 2016
I did an 11 pound spiral ham in the Ninja yesterday and it turned out great. It was a little too big for the pot so I added 2 cups of apple cider, then covered the whole pot with a double layer of aluminum foil and a thick towel. I turned it to Slow Cook Low. After 4 hours I added the glaze and let it cook another hour. The meat was just falling off the bone. I wrapped up most of it. Now the bone is simmering in the liquid with water, onions, and garlic added and I'm going to make bean soup shortly. Happy Easter everyone.
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Spiral Ham, By: Betty Link Jordan
I did my spiral ham at Christmas in the Ninja. I put it on the metal rack which I covered in foil for clean-up purpose - it made it a little easier. I added some water to the bottom and baked it was 325° and it turned out perfect. I think mine was about 8 lbs. and it took a little over an hour. They are already pre-cooked so they don't have to be cooked too terribly long. It was very moist - then I poured the packet of glaze over it.
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Spiral Ham, By: Jennifer Hudson
I had an 8 lb spiral pre-cooked, I used pineapple juice and water cooked on Slow Cook Low for 6 hours then added the glaze packet and put on oven setting of 325° for about 10 min.
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Steam Roasted Stuffed Pork Chops with Sweet Potatoes*, By: Carol F Neuman, February 3, 2016
Meal for Two People (this can be made for a larger family as well)
Ingredients:
2 stuffed pork chops with stuffing cubes – (they are pre-stuffed from the grocery)
2 sweet potatoes halved
½ stick of margarine or butter
Seasonings to taste
4 cups of water
Directions:
Preheat the Ninja pot on Stove Top High for 3-5 minutes. Melt the margarine in the Ninja, and brown the stuffed pork chops. While browning chops, wash sweet potatoes and cut in half. Line the wire rack with aluminum foil so the stuffing will not go through the wire rack. When finished browning the chops, remove them from the Ninja onto a plate, and the browned stuffing pieces that might have fallen out. Put the wire rack into the Ninja, and position the chops, little bits of stuffing onto foil, and angle the sweet potatoes against the rack. Pour 4 cups of water into the side of the Ninja under the rack. Put the lid on, and set the Ninja to the Oven setting of 375°F for 45 minutes. (If you have a larger family, position the chops so they fit, and keep the sweet potatoes whole and angle onto the sides of the rack.) Enjoy!
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Sticky Spicy Ribs*, By: Tina Nordhavn-Allman
Ingredients:
3-4 lbs pork ribs
¼ cup molasses
¼ cup yellow mustard
¼ cup soy sauce
¼ cup red wine vinegar
2 teaspoons Tabasco sauce
Put the ribs in the pot.
Mix together everything else in a small bowl and pour over the ribs
Cook on Slow Cook Low for 8 hours
YUM!
****
Street Style Carnitas*, By: Monica Alejo, December 30, 2016
(Healthy version not cooked in complete Manteca)
Ingredients:
3 to 4 lbs of pork shoulder, (pork butt)
1 tsp oregano
1 tsp salt
1 tsp pepper
1 tsp cumin
½ onion
1 garlic clove
1 bay leaf
2 oranges
1 lime
1 tsp apple vinegar
2 Tbs. Bacon drippings (Manteca or lard) (optional)
½ can beer, like Corona (optional - I didn't have any in the fridge)
Directions:
While preparing ingredients, have your Ninja turned to Stove Top High. Let it preheat for at least 10 minutes.
Mix oregano, salt, pepper, and cumin. Rub the mix all over meat.
Sear to brown the meat on all sides.
Add the onion, garlic, bay leaf, juice from the lime, juice from the oranges; plus the orange, apple cider vinegar, 2 Tbs. bacon drippings and beer.
Place the lid. Turn the Ninja to Slow Cook Low for 8 hours.
After 8 hours remove the meat and put to the side.
With a slotted spoon remove the remaining ingredients, leaving the liquid only.
Turn to the Ninja to Stove Top High. Let the sauce reduce and thicken.
Return the meat back to the sauce.
Remove the meat to a baking sheet. Using your oven broiler, broil for 5 to 7 minutes until the edges are brown and crispy. Turn the meat over and broil for another 5 minutes.
Serve either as tacos or just on a plate with a side of beans and rice, Pico de Gallo, tomatillo salsa and lime.
****
Stuffed Pork Chops, By: Sherry Bristow Sterner, May 4, 2015
Yesterday I made stuffed pork chops in my Ninja 4-1. My husband bought a pork loin and cut the chops and split them. I seasoned them with salt and pepper, inside and out. Then I made Pork Stove Top Stuffing but did not cook on the stove like instructed on the box. I mixed the stuffing, then stuffed in three chops. Add them to the multipurpose pan. Place your rack. Add the pan. Turn to the Oven setting of 325° and dry bake for about 1½ hours. They were thick chops, pan only held 3. They were delicious, moist, and just yummy. My husband ate so much, I thought he'd explode. lol. Loving my Ninja.
****
Stuffed Pork Chops*, By: Kerry Kraft, April 15, 2015
I used a crock pot liner and the rack that came with the Ninja. Put about 3/4 of a 500ml (1¾ cups) water in the bottom of the pan and steam bake them at 350° for about 45 minutes or so about the time the stuffing started to try to escape!
****
Stuffed Pork Chops with Creamed Corn*, By: Corliss Buchheit, March 1, 2016
This recipe is using 2 Ninja’s. (Creamed corn recipe added to vegetable file).
Ingredients:
4 stuffed pork chops – using your favorite stuffing
2-3 cups gravy – for pork chops
4 slices of thick cut bacon
1 large onion, chopped
3 bags of frozen corn (I think they were like 12 oz. bags),
2 cups milk,
Salt & pepper, to taste
2 Tbs. sugar - (or packets of Splenda)
2 Tbs. flour
½ cup shredded cheese
Directions: Ninja 1
Turn the Ninja to Stove Top High. Brown the pork chops on both sides. Remove. Make your favorite gravy and add to the pot. Return the pork chops. Turn to the Oven setting of 350°F for about 40 minutes. Reduce heat to 325°F for 30 minutes longer.
Directions: Ninja 2
Turn the Ninja to Stove Top High. Fry the bacon. Remove and crumble. Sauté the chopped onion using the bacon grease. (If after sautéing, there is excess grease, remove). Add the corn, milk, salt, pepper and sugar. Stir to mix. Add the flour and cheese to thicken and make creamy. Add crumbled bacon and stir.
My kids LOVED it. (Measurements were given, but they were also "eye-balled". I am that kind of cook. Use your judgment; add more or less.
****
Sweet & Sour Kielbasi Jambalaya*, By: Joyce Barbarotta Peters, May 21, 2016
Ingredients:
2 cups ketchup
1¼ cup brown sugar
20 oz pineapple chunks with juice
2 lbs kielbasa cut into one inch pieces, (I used turkey)
½ onion, cut up
1 bell pepper, cut up
1 box Zatarain's Jambalaya
Directions:
Turn the Ninja to Stove Top High. Brown the kielbasa, onion and pepper. After browning, add the ketchup, brown sugar, Zatarain’s, and pineapple. Stir. Turn to Slow Cook Low and cook for 2 hours.
****
Sweet & Sour Pork*, By: Aurelia Dougan McCollom, December 23, 2014
Ingredients:
6 boneless pork chops, cut into bite size chunks – or chicken or a combination of both
4 tablespoons cornstarch
2 tablespoons olive oil
¾ cup orange marmalade
4 tablespoons soy sauce
2 teaspoon rice vinegar
1 teaspoon sesame oil
½-1 teaspoon chili garlic sauce
¼ - ½ teaspoon red pepper flakes
¼ teaspoon salt
A pinch of ground pepper
2 tsp chili powder
2 (15 ounce) cans pineapple chunks in natural juice – drain and keep juice
3 cloves garlic, minced – or jar garlic, minced
2 teaspoons freshly grated ginger (or ½ tsp ground)
1 green bell pepper, cored and seeded, cut into chunks
1 bunch green onions, cut into 1 inch pieces
2 onions, cut into chunks
1 cup white vinegar
1½ cups brown sugar
Directions:
After cutting up the pork chops, place in an air tight bowl or a sealed bag with pepper, salt, chili powder, and red pepper flakes. I let this sit in the refrigerator for an hour.
Mix together in a bowl: marmalade, soy sauce, both vinegars, pineapple juice, garlic, ginger, brown sugar, and corn starch. Wisk to get out the lumps. Set aside.
Turn your Ninja to Stove Top High. Add your oil and heat. Add the pork chop pieces and brown until no longer pink, stirring occasionally. Add pineapple. Add sauce. Turn to Slow Cook Low for 3 hours. Either add the green pepper, green onions, and onions, 30 minutes before time is up or; I let it cook the full 3 hours and then added them, and set the time for 1 hour. We like them with some crunch, and they were perfect!
Serve over rice.
**Added comments – Feel free to increase or decrease the “heat!” Also, make this your own! Add your favorite ingredients. The sauce is wonderful! And the meat oh, so, tender!
****
Sweet & Sour Spare Ribs*, By: Annette Kam
Ingredients:
2-3 lbs spareribs
2 cups brown sugar
1 cup white vinegar
½ cup soy sauce
4 cloves garlic crushed
1 large onion cubed
1 radish sliced
Flour
2 Tbs. Oil
Directions:
Dust ribs with flour, heat ninja on stove top high setting, add 2 T. oil, brown garlic, add ribs till well browned; add onion and radish. Combine brown sugar, vinegar, soy sauce and pour over all and mix. Change the setting to slow cook low for 4-5 hours or till tender. If you want sauce thicker, thicken with water mixed with cornstarch added to the pan and switch to stove top low till thick.
****
Sweet & Spicy Ribs*, By: Cindy Guth, - Ninja Recipe Book
Ingredients:
1 Tbs. Penzeys Chicken and Pork Seasoning
1 Tbs. of Brown Sugar
1 can of beef broth mixed with water to equal the 3 cups of liquid
½ cup of barbecue sauce
sliced apples
1 cup water
Directions:
This is the rib recipe from the cookbook except I tweaked it a little bit. Mix chicken & pork seasoning and brown sugar together rub into the ribs. Add beef broth mixture to pot and steam the ribs. After the ribs steam cooked for the hour, I placed the 1/2 cup of barbecue sauce on both sides of ribs, placed sliced apples on top of that, and put another cup of water in the bottom and steam cooked it all at 375° for another 15 minutes. The ribs were delicious, and fell off the bone. We also had kabocha squash with brown sugar, butter and a little bit of sausage as a side.
Having a Ninja almost makes winter bearable.
**Added comment by: Debbi Heninger Davis - I made baby back ribs tonight from the recipe book but I added a bottle of liquid smoke with the broth. Got a bit of the smokey taste from that. They were wonderful!
****
Sweet & Spicy Pork Baby Back Ribs*, Ninja Recipe Book
Ingredients:
1 Tbs. smoked paprika
1 Tbs. of packed brown sugar
1/8 tsp cayenne pepper
1 rack of pork baby back ribs (about 3 pounds), cut in half
salt and ground pepper
1 Tbs. of vegetable oil
3 cups of beef broth or water
½ cup of BBQ sauce
Directions:
Mix paprika, sugar and cayenne pepper together. Now rub mixture on ribs and follow up by seasoning with salt and pepper. Pour oil into the pot and set on Stove Top High to heat oil. Add half the ribs to pot. Cook uncovered for 5 minutes or until browned on both sides. Remove ribs from pot and repeat with the remaining ribs. Remove ribs from pot. Pour broth into the pot. Place roasting rack into the pot. Place ribs on rack. Set oven to 375° for 1 hour. Cover and cook until pork is fork tender. Uncover pot and brush rubs with sauce. Set Over to 375° for an additional 30 minutes. Cover and cook until sauce is hot.
****
Sweet Baby Ray's BBQ Pork Loin, Shredded, By: Rebecca Shearer
Ingredients
5 Pounds Pork Loin Roast
18 Ounces Sweet Baby Ray's BBQ Sauce
1 Can Dr Pepper
Garlic Powder to taste
Onion Powder to taste
Directions
Step One
Place roast into the slow cooker and season with onion and garlic powder.
Step Two
Cover with BBQ sauce and then pour Dr Pepper over the roast.
Step Three
Cook on LOW for 6-8 hours until pork is tender. Shred with forks.
****
Sweet Baby Ray's BBQ Ribs*, By: Carol F. Neuman, July 11, 2015
My Ninja Sweet Baby Ray's bbq ribs rocked down the house tonight! Wow! I made baked frozen Ore- Ida onion rings and corn on the cob to go with it.
Ingredients:
2 racks of spare ribs
1- 16 oz bottle Sweet Baby Ray's BBQ sauce
Directions:
Turn your Ninja to Stove Top High and brown. Add the bbq sauce. Turn your Ninja to Slow Cook Low for 8 hours. No other liquid needed.
****
Sweet Bourbon Pork Tender Roast Dinner*, By: Carol F. Neuman, February 18, 2016
Ingredients:
3-5 lb pork roast
4-6 smaller size potatoes
1 large onion, chopped into slices
½ a bag of baby carrots
½ stick of margarine or butter
Seasoning; salt and pepper
Natural Maple Syrup
Sweet Bourbon Sauce
*Sweet Bourbon Sauce For Roast
*½ cup of hot water
*½ cup of brown sugar
*1 tsp of minced garlic
*½ cup of bourbon or use with apple juice or balsamic vinegar
*2-3 Tbs. of corn starch
*4 Tbs. of soy sauce
Directions:
Turn the Ninja to Stove Top High to preheat as you are preparing your ingredients. Melt the butter or margarine. Add the roast to the Ninja pot. Sear on both sides. While the meat is browning, scrub the potatoes, and chop onion into slices. Using a small mixing bowl make the sauce that will be poured over the meat.
After the meat is browned on both sides, layer the onion slices, potatoes and carrots around the roast. If your roast is large the vegetables can over lap. Pour the bourbon sauce over the meat, followed by a thin layer of real maple syrup. Put the lid on the Ninja. Turn the Ninja to Slow Cook Low for 8 hours.
****
Sweet Meets Tangy Pork Tenderloins*, By: Allana Alla Sverbil, July 18, 2015
So we wanted to experiment with a ying-yang concept with pork tenderloins. Needless to say, we have a new favorite pork tenderloin recipe plus, it is quick and easy to make too!
Ingredients:
4 tsp strawberry preserves
4 tsp mild salsa
4 thin boneless pork tenderloins
1 green bell pepper
1-2 garlic cloves - minced
2 tsp fresh ginger - minced
1/8th cup soy sauce
Olive oil
Prep:
Tenderize 4 pork tenderloins - put to side
Cut 1 green bell pepper into strips - put to side
Mince 1-2 garlic cloves - put to side
Mince 2 tsp worth of fresh ginger - put to side
Recipe:
1) In main pot of Ninja, sprinkle enough olive oil to cover the base then add in 1/8th a cup of soy sauce, garlic and ginger. Mix everything together.
2) Once the ingredients are mixed together, place 4 pork tenderloins and the green bell pepper strips on top of the mixture and set the Ninja to Stove Top h
High. Cook each side of the tenderloin for 3-5 minutes each or until each side turns a golden brown or to taste.
3) Once on the second side, add 1 tsp of salsa and 1 tsp of strawberry preserve onto each tenderloin and allow for it to cook for a few minutes then turn off the Ninja and allow for it to sizzle and absorb the mixture for a few more minutes.
****
Tamales*, By: Alexandria Nichole Arno, January 2, 2015
I'm steaming some pork tamales in my 3-in-1 right now. Super excited! It takes forever and I used other pots and pans. Let me know if you guys would want the recipe! It takes about 5-6 hours when you do them by yourself, so I'm exhausted. Lol
Alexandria Nichole Arno Depending on how big you like to make them, the amount varies. But I'm estimating that this recipe will yield approximately 30 tamales.
Ingredients:
(For meat and sauce)
3 lbs pork shoulder, bone in
½ package dried corn husks, soaked in water to give flexibility, then patted dry
1- 8 oz bag of chili California pods
12 arbol chili pods (fewer if you don't want spicy)
2 white onions
6 cloves garlic
1 tsp cumin
salt to taste
(For the masa):
2 cups maseca tamale flour mix.
2 cups broth
1 tsp baking powder
½ tsp salt
2/3 cup lard or margarine, (I use lard)
1 cup prepared sauce for color and flavor
Boil the pork shoulder with an onion and 3 cloves of garlic until tender. (Approx 1.5 hours). Shred, set aside, reserve broth.
For the sauce:
Rinse both types of chilis and cut off stems, deseed and devein. Place them in boiling water, enough to cover. Turn heat off and let them sit for about 10-15 minutes to soften.
Put softened chilis, 1 onion, 3 cloves garlic, 1 tablespoon of salt, 1 teaspoon cumin and about 1 cup of broth into blender until smooth. Taste for flavor and spiciness. If too spicy, cut with more broth and blend again.
Put 2 Tbs. oil in the bottom of a large frying pan/wok and heat. Add sauce mixture and 2-3 cups of broth (depending on your preference with thickness. Stir and bring to a low boil. Bring heat to medium low. Set at least a couple of cups of sauce to the side to put onto the tamales and to add to the dough, later.
Add pork to remaining sauce and stir together until hot, about 5-10 minutes.
Now for the masa (dough). Mix all batter ingredients together with your hands in a large mixing bowl or with a kitchen aid kind of mixer until smooth and slightly sticky. It should be a little orange, but not wet. If it doesn't hold, add more maseca flour.
Spread masa onto corn husks in a thin layer, starting at the wide end and going upwards, about half way up. I use approximately 2 tablespoons per tamale. Put a small amount of pork mixture vertically up the dough, then roll the tamales so the dough sticks to itself or to the cornhusk.
Cook in Ninja on Oven setting at 375° for about 1½ - 2 hours, until the masa is firm, but not hard.
If possible, on rack, have them sort of standing up, leaning against the wall should be fine. Ten at a time seems to be working for me.
****
Tamales*, By: Diane Rosa, September 1, 2016
I used the large 28 oz. can of enchilada sauce. I put is in the bottom of the Ninja and added about a cup of water. Put the tamales on the rack. Turn the Ninja to the Oven setting of 350°F for about 20 minutes to steam them.
They were delicious. I ladled the enchilada sauce on the tamales and beans. It's a keeper!
These enchiladas are wrapped in parchment paper over banana leaves.
****
Tangy Country Style Pork Ribs - bone in*, By: Allana Alla Robinson, September 4, 2016
Ingredients:
Sauce:
1 cup light brown sugar
3 Tbs. rice vinegar
1½ Tbs. hot mexican chili powder (can use regular chili powder)
1½ Tbs. paprika
20 oz ketchup
1/3 rd cup jalepeno juice
2/3 rd cup marinated jalepenos
Ribs:
3½ lbs country style pork ribs - bone in
ground black pepper (to taste)
salt (to taste or can omit)
Vegetables:
2 large white onions - cut into circles
10-15 white potatoes (use enough to cover the bottom of the Ninja pot) - cut into halves or quarters
Prep:
Mix all of the sauce ingredients - mix until well blended - set to the side.
Cut onions and potatoes based on notes above - set to the side.
Season each pork rib with ground black pepper and salt (to taste) - set to the side.
Recipe:
1) Into the Ninja pot, add in the potatoes and onions. On top of the potatoes and the onions. Layer the seasoned ribs. Lastly, pour the sauce on top – spread even and make sure that ribs are fully covered.
2) Set the Ninja to Slow Cook Low for 5½ hours.
Notes:
Despite the amount of spicy items used, the bite is very minimal - the sweetness of the light brown sugar and ketchup out weigh the spice content.
****
Tangy Pork Chops - Slow Cook*, By: Allana Alla Robinson, August 26, 2017
Ingredients:
1- 5 fl oz bottle Tabasco Hot Sauce
1- 16 fl oz bottle World Harbors Asian Style Sweet Chili Sauce & Marinade
1- 28 oz can diced tomatoes with medium green chilies - keep liquid
8-10 boneless pork chops
Juice from 2 fresh limes
Ground black pepper – to taste (optional)
Recipe:
1) Put the pork chops into the Ninja pot. Pour hot sauces and lime juice on top and add ground black pepper (if you wish) - mix together to coat the pork chops.
2) Add the diced tomatoes with green chilies to the top of the coated pork - evenly spread them out.
3) Turn the Ninja to Slow Cook Low for 6 hours.
****
Teriyaki Pork
Ingredients:
4 pork chops
2 cloves garlic
2 tablespoons brown sugar
¼ cup (60 ml) soy sauce
1/3 cup (80 ml) chicken broth or stock
salt and pepper, to taste
Directions:
1. Place the pork chops at the bottom of the Ninja and combine the remaining ingredients (soy sauce, broth, garlic and sugar) in a bowl, together with the salt and pepper.
2. Pour the soy sauce mixture over the pork chops. Turn the Ninja to Slow Cook Low and cook for 5-7 hours before removing the pork and serving on a bed of white rice.
Those sweet and salty juices in the Ninja are too good to waste, so pour them through a sieve into a small bowl. Turn the Ninja to Stove Top High. Return back to the Ninja. Reduce a little to serve alongside the finished dish.
****
Thai Peanut Pepper Pork Chops & Rice*, By: Randall McGouirk, May 19, 2016
Ingredients:
2 lbs boneless pork chops
3 tsp finely chopped ginger
3 tsp honey
salt & pepper - to taste
3 bell peppers - multi color
½ cup peanut butter - (crunchy)
1/3 cup soy sauce
1/3 cup water
1 whole Spanish onion
1 whole tomato diced
3 tsp minced garlic
Directions:
Start by slicing the peppers and onion; set aside. Chop ginger finely and put into a bowl. Add soy sauce, water, honey, peanut butter and garlic (whisk until blended well.) Salt and Pepper the pork chops. Turn the Ninja to Slow Cook Low. Add the pork chops. Pour mixture over pork chops and top with tomato, onion and peppers. Cook for 6 hours. Serve with rice.
****
To Die for Crock Pot Pork Chops, By: Olivia's Mommy on September 11, 2007
Servings: 4
Ingredients
1½ lbs boneless pork loin chops
1 (8 ounce) packages cream cheese, softened
1 (10 ounce) cans cream of mushroom soup
1 teaspoon minced garlic
salt and pepper
Directions
Combine cream of mushroom soup, 1/3 can water, softened cream cheese and garlic in a bowl.
Stir out most of the lumps, but the rest will cook out.
Pour in bottom of crock pot.
Put pork chops on top of mixture.
Add liberal amounts of salt and pepper. I'm usually heavy handed!
Cook on Slow Cook Low for 7-8 hours.
Serve over slices of warm bread or pasta of your choice.
Pork chops will fall apart. So tender you can cut with a spoon!
http://www.food.com/recipe/to-die-for-crock-pot-pork-chops-252250
**Added comments**
Gael O'Brien
Ok, minor recipe mod that worked out... The recipe is the "To Die For Pork Chops"
I'm trying to save pennies anywhere I can, and one place I do is Sam's Club. I realized that pork chops cost way more per pound than pork butt, so I bought the butt. 15 pound package, (two big chunks of meat) which is a bit much for a single person, but it was like a buck 50 a pound, where pork chops were well over 2 and I figured I could chop it into smaller roast. There are bones in these, but I planned to just cut around them.
I cut one piece in half, then cut one half into "chops" roughly an inch and half thick. I'd guess it was about four to five pounds of meat, which is about twice as much as this recipe called for, so I just doubled it.
The meat covered the bottom of the Ninja entirely, just so you know how much there was..and that was cut an inch and a half thick.
I made the sauce as directed (only twice as much) added a bunch of sliced white mushrooms ('cause I like them) and dumped it all in.
It nearly filled the Ninja. I threw it on low for 8 hours and walked away.
Six hours into it, the smell was getting to me, so I figured I'd check with the meat thermometer to see if I could get away with eating it.
I couldn't find the meat! lol, it had cooked so soft that it had the same consistency as the soup covering it, and the thermometer hit no more resistance in the meat than it did the soup. I had to lift a chunk out to test it.
Needless to say, it's perfect.
So...in short... you can buy a much cheaper cut of meat (the pork butt), slice it into pieces (I did six thick chunks), and it works just as well. Just adjust the rest of it to match the weight of the meat.
****
COPIED PORK -4- Q-Z
The recipes follow the last listing! Scroll down!
* Photo and recipe provided in the photo files.
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.
****
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
******
The recipes follow the last listing! Scroll down!
YOU WILL FIND:
Rack of Ribs*, By: James Labbe, April 27, 2014
Ranch Pork Chops*, By: Jessica Conol, October 22, 2020
Ranch Pork Chops*, By: Chad Stewart Marsh, January 29, 2017
Ranch Pork Chops*, By: Shawntel Womack , April 15, 2015
Ranch Pork Chops*, By: Sarita LePine, November 7, 2014
Ranch-Parmesan Pork Chops With Cheesy Cubed Potatoes*, By: Allana Alla Robinson, June 2, 2016
Ranch-Parmesan Pork Chops with Scallions & Green Bell Pepper*, By: Allana Alla Robinson, June 3, 2016
Ribs*, By: Vonnie Schroeder, January 9, 2019
Ribs*, By: Granny Witthoft, June 30, 2016
Ribs, By: Peggy Miller-Stephens, November 7, 2015
Ribs*, By: Tracy Greene Haldy, April 15, 2015
Ribs*, By: Beverly Huffman Allen, March 12, 2015
Ribs*, By: Caedmon Walters, January 19, 2015
Ribs*, By: Jessica Christovich Sanderson, August 23, 2014
Ribs*, By: MaryJo Powell, May 1 2014
Ribs* By: Tracy McCollom Giles, May 18, 2014
Ribs*, By: Shelly VanMeter Roth, August 17, 2014
Ribs for the Lazy Person*, By: Karen Strahl Malone
Ribs Ninja Style*, By: Gay Munro
Ribs - St. Louis Style Pork*, By: Tammy Ullrich, October 2, 2016
Ribs - Super Easy*, By: Amy Williams, February 9, 2017
Ribs & Sauerkraut*, By: Karen Strahl Malone
Ribs with Homemade Potato Wedges*, By: Christina Stadler, October 19, 2016
Roasted Maple-Glazed Pork Tenderloin, By: Eileen Duffy, May 5, 2014
Rosemary Pork Tenderloin with Cider & Wine Glaze, By: Sandra Mancuso
Sage & Parmesan Crusted Pork Loin Chops, By: Phyllis Hamm Miller, August 6, 2015
Salsa Verde Pork*, By: Amy Rockwood
Sausage & Fried Potatoes*, By: Shelly VanMeter Roth, July 24, 2014
Sausage & Onion Ragu, By: Wendy Phillips Czech
Sausage & Peppers*, By: Carolyn Crowder, October 29, 2016
Sausage & Peppers*, By: Melissa Dresser, December 3, 2015
Sausage & Sauerkraut, By: Nancy Bateman Sokoloski, August 11, 2015
Sausage Balls*, By: Marilyn Giggles-Rainey Scott, December 26, 2015
Sausage Boursin Spaghetti Squash*, By: Jenn Mueller Venerable, November 17, 2014
Sausage, Green Beans & Potatoes*, By: Tammy Ullrich, September 1, 2015
Sausage, Peppers & Onions – Hoagie Style*, By: Gail Auer Buckley Gormley, August 26, 2014
Sausage, Potato & Sauerkraut*, By: Kathleen Sanden, December 11, 2014
Slow Roasted Pork Tacos*, By: Michelle Williams, April 1, 2016
Smoked Ham, 8.3 lb. Bone-In, By: Kathleen Valentine, - Cross Posted in Soups
Smoked Ham, By: Susanne Robbins, November 28, 2014
Smoked Sausage, By: Susan Hunter Willard, March 30, 2015
Smoked Sausage, Cabbage & Potatoes*, By: Michelle Williams, January 27, 2016
Smoked Sausages & Sauerkraut, By: Margaret Zukoski, April 11, 2015
Smoked Sausage with Potatoes & Onions*, By: Kathleen Sanden
Smothered Pork Chops*, By: Laurie Gomes Ayotte, February 20, 2018
Smothered Pork Chops*, By: Aurelia Dougan McCollom, September 15, 2016
Smothered Pork Chops*, By: Tammy Ullrich, September 18, 2015
Smothered Pork Chops*, By: Cindy Transou, September 3, 2015
Smothered Pork Chops*, By: Lakisha M Batts-Williams, March 26, 2015
Smothered Pork Chops, By: Monica Newman, February 18, 2015
Smothered Pork Chops*, By: Shawntel Womack, December 5, 2014
Smothered Pork Chops in Cream of Mushroom Soup*, By: Tink Bell, November 20, 2014
Smothered Pork Chops in Pear Butter*, By: Tink Bell, November 12, 2014
Smothered Pork Chops with Apples*, By: Renonia Nonda Harrington, October 22, 2015
Smothered Pork Chops with Green Peppers and Onions
Spicy Italian Stewed Sausages*, By: Gay Munro
Spiral Cut Ham*, By: Sophia Dunn, November 29, 2014
Spiral Ham, By: Kathleen Valentine, March 29, 2016
Spiral Ham, By: Betty Link Jordan
Spiral Ham, By: Jennifer Hudson
Steam Roasted Stuffed Pork Chops with Sweet Potatoes*, By: Carol F Neuman, February 3, 2016
Sticky Spicy Ribs*, By: Tina Nordhavn-Allman
Street Style Carnitas*, By: Monica Alejo, December 30, 2016
Stuffed Pork Chops, By: Sherry Bristow Sterner, May 4, 2015
Stuffed Pork Chops*, By: Kerry Kraft, April 15, 2015
Stuffed Pork Chops with Creamed Corn*, By: Corliss Buchheit, March 1, 2016
Sweet & Sour Kielbasi Jambalaya*, By: Joyce Barbarotta Peters, May 21, 2016
Sweet & Sour Pork*, By: Aurelia Dougan McCollom, December 23, 2014
Sweet & Sour Spare Ribs*, By: Annette Kam
Sweet & Spicy Pork Baby Back Ribs*, Ninja Recipe Book
Sweet n Spicy Ribs*, By: Cindy Guth, - Ninja Recipe Book
Sweet Baby Ray's BBQ Pork Loin, Shredded, By: Rebecca Shearer
Sweet Baby Ray's BBQ Ribs*, By: Carol F. Neuman, July 11, 2015
Sweet Bourbon Pork Tender Roast Dinner*, By: Carol F. Neuman, February 18, 2016
Sweet Meets Tangy Pork Tenderloins*, By: Allana Alla Sverbil, July 18, 2015
Tamales*, By: Alexandria Nichole Arno, January 2, 2015
Tamales*, By: Diane Rosa, September 1, 2016
Tangy Country Style Pork Ribs - bone in*, By: Allana Alla Robinson, September 4, 2016
Tangy Pork Chops - Slow Cook*, By: Allana Alla Robinson, August 26, 2017
Teriyaki Pork
Thai Peanut Pepper Pork Chops & Rice*, By: Randall McGouirk, May 19, 2016
To Die for Crock Pot Pork Chops*
Rack of Ribs*, By: James Labbe, April 27, 2014
Ingredients:
pork ribs, just under four pounds, (adjust for your family)
¼ Cup Apple cider
Spices for rub-
(No amounts given)
kosher salt, garlic powder, fresh ground black pepper, fresh ground white pepper, cumin seed, cayenne pepper, secret ingredient #1, secret ingredient #2, paprika, Italian seasoning and granulated light brown sugar.
I didn't go heavy on the rub like a lot of people do. After rubbing I wrapped the whole track of ribs in 3 layers of plastic wrap and then 2 layers of foil. Place in fridge overnight for around nine hours.
Set Ninja on Slow Cook Low 7 hours. I put a ¼ cup of Apple cider in Ninja and then put ribs in.
I served them with a warm BBQ sauce (not telling), but your favorite will do. Some people will put mustard on their ribs then rub them, not me. Some will also put BBQ sauce either in or on, not this time for me. It was nice to be able to taste the pork with seasonings even though I wasn't completely happy with it.
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Ranch Pork Chops*, By: Jessica Conol, October 22, 2020
Ingredients:
4 bone-in pork loin chops (2 lb.)
1 package (1 oz.) or 2 Tbs. ranch dressing and seasoning mix
garlic powder – to taste (optional)
2 (10 oz.) cans cream of mushroom soup
2 Tbs. cornstarch
2 Tbs. water
Directions:
Spray your Ninja Multi-Cooker with cooking spray. Sprinkle both sides of pork chops with ranch dressing mix and garlic powder. Place pork chops in the pot. Pour the soups over the pork chops.
Place the lid.
Turn to Slow Cook High for 3-4 hours, or until fork-tender. Remove the pork chops and place on a plate. Cover to keep warm. (I sliced my pork chops up and put in serving dish.)
In small bowl, stir cornstarch and 2 tablespoons water until well blended; stir into the mushroom sauce in the pot.
Turn to Stove Top Low. Cook 3 to 5 minutes or until thickened. Serve over the pork chops.
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Ranch Pork Chops*, By: Chad Stewart Marsh, January 29, 2017
I made Ranch Pork Chops today. They are so delicious.
It was a mix of recipes I found on here in the files:
Ingredients:
5 boneless top loin pork chops, cut thick
Salt and pepper – to taste
2- 10 oz cans of a cream soup, (whatever you like) – mushroom was used in this recipe
1 packet dry ranch mix – your favorite brand
16 oz bag frozen vegetables – a blend was used in this recipe
Directions:
While preparing your pork chops, turn the Ninja to Stove Top High to begin heating. (Add a little oil if you like).
Salt & pepper the meat and tenderize the chops with a fork. Brown each side for about 2 minutes each side. Allow to rest for a few minutes. In a bowl, mix together the soups and ranch mix. Pour over the meat. Turn the Ninja to Slow Cook Low for 5-6 hours. After 3 hours of cooking, add the bag of frozen vegetables.
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Ranch Pork Chops*, By: Shawntel Womack , April 15, 2015
Oh, so good and tender!
Ingredients:
Boneless Chops (I used thin cut but any would work)
1 packet of ranch dressing
1 can of cream of chicken
Olive Oil for browning
Directions:
Brown chops on Stove Top High, about 2 min each side.
Switch to Slow Cook Low setting.
Sprinkle ranch packet evenly over chops.
In a separate bowl prepare soup (mix soup and water until smooth).
Pour soup over chops.
Cook on Slow Cook Low for 4 hours.
You can make your own ranch mix and/or cream soup. I used the shortcut today. Enjoy!
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Ranch Pork Chops*, By: Sarita LePine, November 7, 2014
Ranch Pork Chops...my husband said these were the best he had ever had...he loved the flavor!
Ingredients:
6 pork chops, (your choice of cut)
1 packet dry ranch dressing
salt (to your liking)
pepper (to your liking)
dash of Penzeys Forward (optional-or else you can use Paprika).
Turn your Ninja to Oven setting of 400°F.
In a bowl mix all the dry ingredients.
Sprinkle seasoning over both sides of Pork chops.
Place pork chops in the bottom pot of your Ninja. Flip one time and cook until internal temperature reaches 160 degrees.
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Ranch-Parmesan Pork Chops With Cheesy Cubed Potatoes*, By: Allana Alla Robinson, June 2, 2016
Ingredients:
4 boneless pork chops
16 oz frozen cubed potatoes
2- 10.75 oz cans cheddar cheese soup
8 fl oz ranch dressing
1 cup bread crumbs
1 cup grated parmesan cheese
Ground black pepper
Salt
Garlic powder
Olive oil
Prep:
Combine condensed cheddar cheese soup, garlic powder (to taste), salt (to taste), ground black pepper (to taste) with frozen cubed potatoes - mix until all potatoes are covered in the mixture - set to the side.
Tenderize pork chops (optional) then dip each into ranch dressing to fully coat, then into a mixture of bread crumbs and grated parmesan cheese
Recipe:
1) To the main Ninja pot, add a splash of olive oil and the condensed cheddar potatoes.
2) Add in the wire rack then place in the coated pork chops on top of it. Set the Ninja to the Oven setting of 425°F, and bake for 20 minutes.
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Ranch-Parmesan Pork Chops with Scallions & Green Bell Pepper*, By: Allana Alla Robinson, June 3, 2016
Ingredients:
4 boneless pork chops
1 green bell pepper - cut into strips
1 bundle scallions - cut into bite size pieces
8 fl oz ranch dressing
1 cup bread crumbs
1 cup grated parmesan cheese
Ground black pepper
Olive oil
Prep:
Cut green bell pepper into strips - set to the side.
Cut scallions - set to the side.
Tenderize the pork chops, (optional) then season both sides in ground black pepper. After seasoning, dip each into ranch dressing to fully coat; then into a mixture of bread crumbs and grated parmesan cheese.
Recipe:
**cook with the lid off**
1) Sprinkle some olive into the main pot of the Ninja. Add the coated pork chops. Set the Ninja to Stove Top High.
2) Once one side browns, gently flip the pork chops then add in scallions, green bell pepper strips, and a splash of olive oil over the vegetables. Cook for 5-10 minutes or until vegetables reach desired tenderness.
Ranch-Parmesan Chicken Breast Tenderloins, By: Allana Alla Robinson, August 20, 2016
*Added comment by: Allana - We decided to try our Ranch-Parmesan Pork Chop Recipe on Chicken Breast Tenderloins. The only difference is that we used Roasted Garlic Ranch Dressing (by Hidden Valley).
Key note: the chicken breast tenderloins take longer to cook and you really need to make sure that one side browns before flipping it. Even if the crust falls off, it is still super tasty and the chicken really absorbs the flavor of dressing.
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Ribs*, By: Vonnie Schroeder, January 9, 2019
Ingredients:
1 slab pork ribs
3 Tbs. olive oil
1 cup vinegar
1 cup apple juice
1 can beef broth
BBQ sauce of choice – brush on
Rub mix: 1 Tbs. each: paprika, garlic powder, onion powder, cumin, Italian seasoning, Montreal seasoning, and crushed red pepper – mix together
Directions:
Take off silverback from ribs and rinse. Pat dry and cut into 3 sections.
Rub seasonings into ribs.
Turn the Ninja to Stove Top High. Add the olive oil. Sear each side of the ribs. Remove. Turn to the Oven setting of 375°F. Add vinegar, apple juice, and broth to the pot. Add the rack. Place the ribs meat side down.
Cook for 1 hour. Check with your thermometer for a temperature of 160°F. When this temperature is reached, add the sauce and cook for 10-15 minutes.
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Ribs*, By: Granny Witthoft, June 30, 2016
Cooking a 4 pound slab of pork ribs. Cut them into 3 sections and put a little oil in the Ninja. Salt and pepper the ribs. Turn the Ninja to Stove Top High. Lightly brown on both sides. Add a large jar of sauerkraut or 4- 15 oz cans. Turn the Ninja to Slow Cook High and cook for about 7 hours. Let the Ninja go to Auto Warm, or turn to Buffet/Warm to hold. Dinner was served with slice of jalapeño corn bread.
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Ribs, By: Peggy Miller-Stephens, November 7, 2015
Ingredients:
Ribs, split into thirds
12 oz can Root beer
1 cup water
3-4 potatoes, quartered
Sweet Baby Ray’s BBQ sauce
Directions:
Split the rack into thirds. Season both sides of the ribs with your favorite seasonings. Add them to the pot. Pour the root beer and water over all. Turn your Ninja to Slow Cook Low for 6½ hours. After cooking, take the ribs out of the pot and drain the liquid. Turn the Ninja to the Oven setting of 325°. Add the potatoes to the pot to begin roasting. Place the ribs on the rack which has been covered with foil. Set the rack into the Ninja. Cover the ribs with the sauce. Remove the rack occasionally to stir the potatoes to keep from burning, but getting a nice roasted color. Return the rack. When done, turn to the Buffet/Warm setting. The ribs were outstanding and the potatoes were just right!
I LOVE MY NINJA!
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Ribs*, By: Tracy Greene Haldy, April 15, 2015
The ribs turned out fabulous!!!!! I marinated them overnight. The next morning I put them in the Ninja in a crock pot bag. I added a little of the marinade and a bottle of BBQ sauce. Put it on Slow Cook Low for 8 hours. Then drove all day in the torture smelling them (we are truck drivers). Once we parked I pulled them out of the bag, with most of the bones falling out and drained out the liquid. Put the rack in and the multipurpose pan on it, ribs in that pan. Covered the ribs in more sauce and oven baked at 400° for 20 minutes. Lordy, they were so good.
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Ribs*, By: Beverly Huffman Allen, March 12, 2015
This is what I did.
1 rack of ribs. I removed the membrane on the back of the ribs. I rubbed them with McCormick Rib Rub. This was done the night before. Today at 11am I put them in the Ninja on Slow Cook Low. After 5 hours, I will put BBQ sauce on them. They will cook for 6-7 hours! I like my BBQ sauce cooked on good, so I will put them under broiler in my over for a couple minutes, but you don't have to do that. They are fall off the bone tender. Delicious!!!
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Ribs*, By: Caedmon Walters, January 19, 2015
Marinate in your favorite rub for 2 hours at least. Pre bake in the oven on a baking sheet for 30 minutes @400 to brown and render some of that fat. Turning half way through. Lather in your favorite BBQ sauce. Place the ribs on the rack. Turn your Ninja to Slow cook Low for 6 hours.
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Ribs*, By: Jessica Christovich Sanderson, August 23, 2014
Rub with salt, pepper, and BBQ sauce and Slow Cook Low for 3 hours. I cut the slab of ribs in half so they would fit in the pot and laid them flat so they overlapped. I've done twice as much before and stood the ribs on their sides and that also works. I moved them to the grill for about 20 minutes, basting with more BBQ sauce while it cooks. Cut and serve!
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Ribs*, By: MaryJo Powell, May 1 2014
Ok, slight brag. I made the ribs as I said I would, rubbed them last night and refrigerated in plastic bag. I used steam cook recipe in files (Mitch’s link is provided. He does not have his recipe in our files – Aurelia), and brushed them with sauce about ½ hour before done. Texture was great. My husband would like me to use more sauce next time. The only problem was that the beef stock boiled away - I added water once, and should have added more as it boiled dry again. I will either add more water halfway through or maybe try it at 350° not 375°.
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Ribs* By: Tracy McCollom Giles, May 18, 2014
Slab of Pork Ribs
Rub seasonings
Cut a slab of ribs to your liking. Usually 3-5 ribs per section. Season the meat with your favorite rib seasoning rub; and set in the refrigerator overnight. (@ least 4 hours). The seasoning I used was “What’s This!!! J.D.’s Barbeque Season & Dry Rub.”
Put the ribs in the Ninja, (stack’em if you have to!) and turn to Slow Cook Low for 7 hours. Do Not Add Liquid! Place the lid and let them cook. After 7 hours you will see they have pulled away from the end of the bone. Take them out and pour out the juices. Brush sauce the ribs on one side if you like and place back in the Ninja, then brush sauce the top. Turn your Ninja to Slow Cook Low for 1 more hour. If you don’t want to sauce them… then EAT!!! Lol Fall of the bone delicious!
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Ribs*, By: Shelly VanMeter Roth, August 17, 2014
Sear your seasoned ribs in oil on Stove Top High and remove. Add some apple juice, water, spices and onions to bottom of Ninja. Insert rack and put ribs on top. Cook on Slow Cook Low for 7 hours. Yum!
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Ribs for the Lazy Person*, By: Karen Strahl Malone
Ingredients:
4 lbs pork ribs
1 large bottle of Sweet Baby Ray's Sweet and Spicy BBQ Sauce
1 tablespoon of Apple Cider vinegar
Sea salt, fresh ground
Black pepper
Garlic powder
Cayenne powder
Directions:
There are so many rib recipes out there already that I looked at this morning before I started them. I am basically a lazy person so ..... 4# of pork ribs in the Ninja...no rack....1 large bottle of Sweet Baby Ray's Sweet and Spicy BBQ Sauce, 1 tablespoon of Apple Cider vinegar. Sprinkled the ribs with freshly ground sea salt, black pepper, garlic powder and cayenne powder. Pour the BBQ sauce over the top making sure the ribs are coated. Turn to Slow Cook Low for 8 hours.... easy, and falling off the bone. Really yummy and couldn't be easier.
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Ribs Ninja Style*, By: Gay Munro
Dry Rub for Ribs
2 Tbs. smoked paprika
3 Tbs. paprika
1 tsp five spice powder
3 Tbs. powdered ginger
3 Tbs. dry mustard
1 tsp dry thyme
1 tsp black pepper
1 Tbs. garlic powder
2 tsp salt
3 Tbs. brown sugar
3 Tbs. chili powder
1 Tbs. crushed chili flakes ( more or less to taste)
Tonight's dinner....
I used a homemade rub, rubbed the ribs down last night & let sit in the fridge over night. Today I put the ribs on the rack in the Ninja (DO NOT ADD WATER!) & set Ninja to Slow Cook Low for 8 hours. Brushed the ribs with. BBQ sauce & switched to oven setting 300° for a half hour. Ribs are delish with or without the sauce. This is the rub I use.
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Ribs - St. Louis Style Pork*, By: Tammy Ullrich, October 2, 2016
Hubby cooked in the Ninja for the first time. He slow cooked St. Louis style pork ribs. Success!!
Ingredients:
3-4 lbs pork ribs – more or less
McCormick Cowboy Rub – or rub of your choice
bbq sauce of choice
Directions:
Rub the ribs with spice. (They are best if you let them sit overnight).
Place the rack on its side. (The rack helps hold ribs up).Place the ribs meaty side agains the Ninja pot, on all sides. Turn the Ninja to Slow cook Low for 6½ hours. Brush with your favorite bbq sauce. Let cook for 1½ hours longer. After the 8 hours they were falling off the bone and smelled so good.
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Ribs - Super Easy*, By: Amy Williams, February 9, 2017
Super easy ribs!!
Ingredients:
4-5 lbs of ribs
1 or 2 bottles 28 oz Kraft Original BBQ sauce (I like mine saucy so I used two bottles) – or your brand of choice
Directions:
Cut ribs in 5 to 6 sections, you decide.
Pour sauce over pieces to coat.
Turn the Ninja to Slow Cook Low for 8 hours.
Fall off the bone FANTASTIC!
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Ribs & Sauerkraut*, By: Karen Strahl Malone
Ingredients:
Ribs
Spice Bouquet Roasted Chicken Seasoning
garlic powder
Beer
Sauerkraut
Potatoes, (optional)
Directions:
There really wasn't a recipe, just put a rub of Spice Bouquet Roasted Chicken Seasoning and garlic powder. Put it on the rack, poured in a can of beer. Oven setting 375° for 45 minutes, then switched to Slow Cook Low for about 6 hours. To serve, put sauerkraut in a baking dish, add ribs and then I just put it in the microwave for a couple of minutes to heat up the sauerkraut. 7:42pm
I was going to put potatoes in the Ninja, but there wasn't room, so I opted for sauerkraut. Pretty good tasting.
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Ribs with Homemade Potato Wedges*, By: Christina Stadler, October 19, 2016
Cover the spare ribs with mustard and your favorite pork rub. Add to the Ninja pot. Place the lid. Turn the Ninja to Slow Cook Low for 4 hours. Make a sauce using any bbq sauce and ketchup mixed with your spices of choice, and brush. Continue cooking for another 2 hours. They were very tender and fell off the bones.
Cut the potatoes into wedges. Place in a bowl with 1 tablespoon oil. Sprinkle on your favorite seasonings. Stir gently or place a lid on the bowl to rotate to distribute seasonings. Turn the Ninja to the Oven setting of 350°F and bake for 45 minutes, stirring frequently.
(mix seasonings and rubs according to your taste preferences)
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Roasted Maple-Glazed Pork Tenderloin, By: Eileen Duffy, May 5, 2014
Ingredients:
½ cup pure maple syrup (not imitation or pancake syrup), divided (meaning you'll use half at first and save half for later in the recipe)
¼ cup molasses, light or mild
1 tablespoon red wine vinegar
¼ teaspoon smoked paprika
¼ teaspoon ground ginger
1/4 cup cornstarch
2 tablespoons sugar
1 tablespoon table salt
2 teaspoons ground black pepper
2 pork tenderloins (1 1/4 to 1 1/2 pounds each)
2 tablespoons vegetable, canola or coconut oil
Directions:
Stir 1/4 cup maple syrup, molasses, vinegar, paprika and ginger together in a liquid measuring cup or bowl; set aside.
Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer the cornstarch mixture to a rimmed baking sheet. Pat the pork tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Pat or shake off the excess cornstarch (really important or the excess coating can get gummy).
Turn your Ninja to Stove Top High and heat the oil. Place your tenderloins in the Ninja, leaving at least 1 inch in between and cook until well browned on all sides, 5-6 minutes total. (They should fit, if not brown one, then remove and brown the other.) Take tenderloins out of your Ninja.
Transfer the tenderloins to your lightly greased wire rack set, (or you can place in the baking pan and then set the pan on the rack inside of your Ninja.) Make the glaze. Turn your Ninja to Stove Top High, using the excess grease/fat from the tenderloin drippings. Add the syrup mixture to the Ninja scraping up any browned bits with a wooden spoon. Simmer the mixture until it is reduced slightly, 1-2 minutes. Transfer 1½ tablespoons of the hot glaze to a small bowl and set aside. Using the remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze.
Turn your Ninja to the Oven setting of 375°. Roast the pork for about 15-20 minutes, until an instant-read thermometer inserted in thickest part of tenderloins registers 130°. Brush each tenderloin with another tablespoon glaze and continue to roast another 4-6 minutes until an instant-read thermometer inserted in thickest part of tenderloins registers 135° to 140°. Remove the baking sheet from the oven and brush the pork with the remaining glaze. Let the pork rest for 10 minutes.
While the tenderloins rest, stir the remaining 1/4 cup maple syrup into the reserved 1 1/2 tablespoons glaze (you may need to warm the reserved glaze slightly if it has thickened). Brush each tenderloin with the glaze (it's ok if there is some remaining; read on). Slice the pork into 1/4- to 1/2-inch slices and serve with the remaining glaze.
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Rosemary Pork Loin*, “Fix It & Forget It”, By: Aurelia Dougan McCollom
4-5 lb pork loin, (I used 3 ½ lb roast)
2 cups apple cider
2 cloves garlic, minced
1 tsp onion salt
¾ tsp chopped fresh oregano, or ¼ tsp dried
1 Tbs. fresh rosemary leaves, or 1 tsp dried
1 bay leaf
Directions:
For ease of handling I truss the pork loin. Place in a sealable Zip Lock bag or a sealing bowl. Mix the ingredients and pour over meat. Refrigerate 8 hours or longer, turning bowl or bag a few times.
Turn the Ninja to Stove Top High. Take meat out and reserve liquid. Sear all sides. When seared, pour marinade over roast. (I placed fingerling potatoes all around roast.) Turn Ninja to Slow Cook Low and cook until meat registers 140-145° on an instant-read thermometer. Mine took 2 hours. I then set the unit to Buffet to hold. (I inserted my thermometer that has a cord. You can program it to alert you to the temperature as it is cooking.) (The original recipe for the “old slow cooker” says it would take 3 ½ -4 hours.) Take the roast out and set a cutting board and cover with aluminum foil. Let it set for about 15 minutes before slicing. Serve topped with marinade. (Be sure to take out the bay leaf before spooning over meat.)
I used a little of the marinade, my husband did not. It was moist and flavorful. It also made a great sandwich for lunch today. Still very tender!!
**for the Apple cider** I bought it last winter, measured 2 cups and froze them in rectangular containers. Once frozen I popped them out and put the cider in a Food Saver bags and sealed.
****
Rosemary Pork Tenderloin with Cider and Wine Glaze, By: Sandra Mancuso
Ingredients:
1 Pork tenderloin pre-marinated with rosemary and olive oil (Hormel)
2 cups chicken broth
1 cup Pinot Grigio wine
2 cups Apple Cider
2 apples peeled and cubed
1 large carrot peeled and sliced very thin
Directions:
Pre-heat the Ninja on stove top high for 5 minutes with the cover on. Pour in about 2 Tablespoons of olive oil sear the tenderloin on all sides. (I left the cover on to prevent spattering) Remove the meat and place it on the rack. Turn your oven to 350° degrees; place the diced apples and carrots into the Ninja. Combine the fluids in a separate bowl add enough to bring the fluids to just below the rack. Cook for about an hour open the top and pour the remaining fluid over the tenderloin and cook for additional 20 or so minutes with the cover on. I sliced the pork and placed it on a mound of rice pilaf in the center of a platter then surrounded the rice/meat with the apple/carrot glaze. My husband went wild for this it is beautiful enough to serve to guests!
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Sage & Parmesan Crusted Pork Loin Chops, By: Phyllis Hamm Miller, August 6, 2015
Ingredients:
½ cup grated parmesan cheese
½ cup bread crumbs
pinch rubbed sage
pinch smoked paprka
½ tsp Italian seasoning
Salt and pepper
pork loin chops
Olive oil
Directions
Mix parmesan cheese, bread crumbs and seasonings on a plate. Rub the chops with a little olive oil. Press cheese mixture into chops. Place directly onto the rack. Place in the Ninja. Dry baked. Set the Oven to 425°F for 15 minutes. Turn down to 375° for 30 minutes.
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Salsa Verde Pork*, By: Amy Rockwood
pork tenderloin
1 jar of Salsa Verde
1 small can of green chilies
Feeling lazy tonight....and yet our dinner was TO DIE FOR!! Took pork tenderloin and put it in the Ninja with 1 jar of Salsa Verde and 1 small can of green chilies. Set to Slow Cook High for 3.5 hours. Shredded pork and returned to Ninja/sauce. We made tacos with it....outstanding!!! "Salsa Verde Pork" Occasionally I do the same thing with chicken breasts...my fiancé LOVES this and I do too.
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Sausage & Fried Potatoes*, By: Shelly VanMeter Roth, July 24, 2014
Ingredients:
5 Medium Gold Potatoes, sliced (with my food processor)
1 package of Kielbasa, sliced into bite size pieces
Vegetable oil
Salt & Pepper
Directions:
Preheated Ninja on Stovetop High, add oil, just until it covers the bottom. Add the sliced potatoes, layering them evenly over bottom of pot. Season the potatoes with salt and pepper. Fry them (lid on) flipping and turning (and seasoning) until they are slightly brown, (maybe 20 min or so). Remove potatoes to drain the Ninja of excess oil before putting them back in the pot. Add the sliced sausage and allowed them to fry with the potatoes for about another 10 min or until desired. (I like it when the potatoes get brown/crispy). Serve with desired toppings/seasoning as desired. We like to eat with Ketchup.
My husband loves this meal but I hardly ever cooked it for him because of the greasy mess! Not so much with the Ninja and still easy cleanup! We all thought it was delicious....even my picky teenage daughter!
**Added comments by: Beth Pund & Cheryl Steiner- Spicer: - If you like onions & peppers, that can be added to this dish also!
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Sausage & Onion Ragu, By: Wendy Phillips Czech
1 pound each sweet and hot Italian sausage without casings
1 onion diced
garlic cloves - i used several that I had soaking into olive oil to infuse it
1 jar of marinated red peppers drained
1 box of roasted pepper tomato soup - like the box soy milk comes in off the shelf
1 cup french fried onions
bunch basil - think I used about a 1/2 cup loose packed
Directions:
Turn your ninja to Stove Top High. Brown the sausage and sauté the onions. Add the garlic -I left mine in big chunks - and continue to sauté. Add the soup and drained peppers -chopped or whole, they will break down - and switch your Ninja to Slow Cook Low. After several hours, or at least an hour before serving, add the fried onions to thicken the ragu and serve over noodles.
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Sausage & Peppers*, By: Carolyn Crowder, October 29, 2016
Ingredients:
1 lb hot Italian sausage links
1 medium onion, sliced
3 garlic cloves, minced
1 green & yellow bell pepper, sliced
1- 28 oz can crushed tomatoes
1- 28 oz can diced tomatoes
1 Tbs. dried oregano
1 Tbs. dried basil
1½ tsp of salt
1½ tsp pepper
1 tsp sugar
1½ Tbs. olive oil
1 tsp dried red pepper flakes - optional
Directions:
Turn the Ninja to Stove Top High. Brown the sausage in oil. Remove from the pot. Add pepper & onions; sauté until soft. Add garlic and cook until soften. Be careful not to burn the garlic. Add crushed & diced tomatoes. Stir to combine with peppers and onions. Add spices, salt, & pepper, and sugar. Return the sausage to the pot. Simmer and taste to adjust seasoning. I added 1 tsp dried red pepper flakes just before serving.
Serve over pasta. (I cooked the pasta on the range top).
****
Sausage & Peppers*, By: Melissa Dresser, December 3, 2015
Ingredients:
Italian sausage, mild or spicy (The pack I used had 6, but you can make as many as you like and adjust the recipe accordingly, although 6 fits perfectly in the pot)
2 green peppers, thickly sliced
1 large onion, thickly sliced
4 cloves garlic, minced
5 tablespoons vegetable oil - (optional)
1 cup water
Your favorite seasonings
Hoagie rolls (optional)
Directions:
1. Turn your Ninja to the Oven setting of 400°F. Add 1 cup of water into the Ninja pot.
2. Arrange sausages on rack and place into pot.
3. Add desired seasonings to sausage -- I used salt, pepper, oregano, basil, and a little garlic powder.
4. Place the lid and steam roast for about 10 minutes -- just enough to where the sausages are a grey color. They will still be a little pink on the inside, but that's okay, (you'll saute them later).
5. Remove rack and slice sausages down the middle into two halves, leaving them attached on one side (butterfly cut I think it's called--but you can slice them however you want, I just think this is the best for sandwiches!). There should be little to no liquid left in the pot, just remnants of the seasonings, which is good because you don't want too much in there or else the veggies/sausage won't brown.
6. Turn your Ninja to Stove Top High and place sausages into the pot.
7. Brown sausages on both sides (no more than 5 minutes each side, I'd say), adding a tablespoon of vegetable oil or two if you like to prevent from sticking.
8. Add your green peppers and onions. Add more oil as necessary (I added about 3 Tbs.), if you want more of a liquid consistency. Cook for about 5 minutes, or until you see vegetables start to brown.
9. Add garlic and turn down to Stove Top Medium/Low heat. Saute for a minute or two.
10. You can then serve it immediately on sandwiches; or, if you like, we put it on the Buffet setting with the lid closed for about 10 minutes to let some more juices collect. Serve on toasted hoagie rolls (although you can just eat it by itself, over egg noodles, rice, or whatever else you like!)
11. Enjoy!
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Sausage & Sauerkraut, By: Nancy Bateman Sokoloski, August 11, 2015
After doing a lot of research on YouTube for sausage and sauerkraut, I combined some from this and that, and the concoction came out pretty tasty and to my liking: Into the pot a chopped onion, a peeled and sliced apple, 2 sliced potatoes, a package of sauerkraut, some brown sugar sprinkled on top, a link of smoked sausage on top of that. Set on Stove Top High to boil, then to Stove Top Low for about an hour. It was a sweet and sour combo.
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Sausage Balls*, By: Marilyn Giggles-Rainey Scott, December 26, 2015
Ingredients:
1 lb pork sausage (I prefer hot)
2 cups bisquick
¼ cup milk
8 oz package of shredded cheese
Directions:
Mix all together and form in 1 inch balls. Place in the Ninja pot. Turn to the Oven setting of 350° for 25 minutes. I placed directly in the pot because I like them a little darker on bottom but you can also put them on the pyramid mat.
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Sausage Boursin Spaghetti Squash*, By: Jenn Mueller Venerable, November 17, 2014
Tonight's experiment turned out quite tasty!
Ingredients:
1- 2 lb spaghetti squash
1 lb Ground Italian pork sausage
½ package Garlic and Herb Boursin cheese
Directions:
Cut spaghetti squash in half, remove seeds, and place on rack inside the Ninja with 2 cups water in bottom. Set your Ninja to the Oven setting of 425° for 25 minutes. Remove, scoop out "spaghetti" and set aside.
Dump remaining water out of Ninja. Cook sausage on Stove Top Medium until no longer pink. Remove excess grease from pan. Add spaghetti squash to sausage and turn to Stove Top Low. Mix in Boursin until melted into a creamy light sauce.
****
Sausage, Green Beans & Potatoes*, By: Tammy Ullrich, September 1, 2015
Ingredients:
1 package of smoked sausage, cut into slices or bite size pieces
2 large cans of green beans, or 4- 14.5 oz size cans, drained
6 potatoes cut into small pieces, (same size as much as possible to cook evenly)
1½ cups chicken broth
Salt and pepper - to taste
Directions:
Turn your Ninja to Stove Top High and brown the sausage. Add all ingredients to the Ninja pot. Turn your Ninja to Slow Cook Low for 8-10 hours.
Note: 1½ pounds fresh green beans washed and cut up may be used.
I used a three pepper smoked sausage because hubby loves spicy food and it was also a free item from my grocery store.
****
Sausage, Peppers & Onions – Hoagie Style*, By: Gail Auer Buckley Gormley, August 26, 2014
Ingredients:
1 lb sausage, cut into pieces, (Polish or your choice)
1 green pepper, sliced
1 onion, sliced
15 oz can of Healthy Choice Tomato Basil Soup
Italian grated cheese
Directions:
Sauté peppers, onions and sausage on Stove Top High until sausage is brown. Turn to Slow Cook Low. Add soup. Sprinkle with Italian grated cheese and cook for about 2 hours. Serve on hoagie buns with chips.
****
Sausage, Potato & Sauerkraut*, By: Kathleen Sanden, December 11, 2014
Ingredients:
1 package polish sausage cut into 3 inch sections and then halved.
1 can sauerkraut
1 tsp sugar
1 tsp paprika
¼ tsp dill seed
Sprinkle of fennel seeds
¼ tsp pepper
2 potatoes baked then skinned and quartered
1 thin sliced onion
Directions:
Brown the sausage and onion on Stove Top High until very browned.
Add the sugar, paprika, fennel, pepper together and add to pot when the sausage is browned. Add sauerkraut. Bake the potato in the microwave and skin and quarter and add to pot. Turn Ninja down to Stove Top Low and stir. Let it cook for 20 minutes stirring frequently. Switch Ninja to warm and serve.
****
Slow Roasted Pork Tacos*, By: Michelle Williams, April 1, 2016
Ingredients:
1 Tbs. butter
Sea salt and freshly ground pepper, to taste
2 pounds pork shoulder
1 cup onion, chopped (about 1 medium onion)
2 tablespoons bacon fat
¼ cup raisins
¼ cup slivered almonds
2 teaspoons taco seasoning
14.5 oz can black beans
2 fresh tomatoes, diced
½ cup corn kernels
¼ cup red onion, diced
3 tablespoons cilantro, roughly chopped
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice, (about one small lime)
sour cream, (garnish)
8 (8 inch) flour tortillas
Directions:
Turn the Ninja to Stove Top High and preheat for 3 minutes. Sprinkle sea salt and freshly ground black pepper on each side of the pork roast. Melt the butter in the cooker. Brown each side of the pork roast for 5 minutes, pushing it up against the sides of the cooker to sear on all edges.
Turn the Ninja to Slow Cook High. Add the chopped onions to the cooker, spreading them evenly on the bottom. Use tongs to position the roast on a bed made from the onions. Roast for 3½ hours. (Do not add any liquid - the onions will release their water and create just enough moisture to keep the roast from burning.)
In the meantime, prepare the salsa. Combine the black beans, tomatoes, corn, red onion and cilantro in a medium mixing bowl. Top with extra virgin olive oil and freshly-squeezed lime juice, stirring gently to combine.
Just before the pork has finished roasting, warm the flour tortillas. You can wrap them in a lightly dampened kitchen towel and microwave on high for 30 seconds.
After the roasting time is complete, remove the pork from the cooker to a cutting board. Shred the pork using two forks, and discard the bones and any large pieces of fat.
Turn the Ninja to Stove Top High and add the bacon fat. Once melted, return the shredded pork to the cooker along with the raisins, slivered almonds and taco seasoning mix. Stir and sauté for 5 minutes, then turn off the Ninja.
Assemble the tacos by scooping about ½ cup each of pork filling and salsa into a tortilla, and top with sour cream (if desired). These are very filling, and we've found that 2 tacos is enough to feed each person. Enjoy!
****
Simple Taco Seasoning, By: Michelle Williams, April 1, 2016 – cross posted in DIY
Ingredients:
4 tablespoons Ancho chile, freshly ground
1½ tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon black peppercorns, freshly ground
½ tablespoon cumin seeds, freshly ground
½ tablespoon oregano
1 teaspoon sea salt, freshly ground
½ teaspoon cilantro, dried
½ teaspoon cocoa
Directions:
Grind and mix all ingredients together, in batches if necessary.
****
Smoked Ham, 8.3 lb. bone-in, By: Kathleen Valentine, - Cross Posted in Soups
Smoked so fully cooked. I just took it out of the Ninja and it is very moist and tender. All I did was spread a cup of brown sugar in the bottom, put the ham in that had been studded with cloves, then dumped a can of crushed pineapple in its own juice on it. I cooked it on crock pot slow cook high for 4 hours and it is perfect.
I cut up my ham and froze a lot of it but today I took the ham bone with quite a lot of meat on it and put it in the Ninja on Crock pot Slow Cook High for 3 hours with 2 quarts chicken broth and a tablespoon of Bavarian seasoning. The meat fell off the bone so I cut it up and put it back in the broth with a chopped up onion, 4 sliced carrots, 6 smallish diced potatoes, and half a head of shredded cabbage and let it cook on high for another hour. It is DELICIOUS!! I was going to add green beans but there isn't room. I love this soup--it is 17° at the moment but this really warms you up.
****
Smoked Ham, By: Susanne Robbins, November 28, 2014
For Thanksgiving I sprayed the bottom of my Ninja with cooking spray put 1 cup of brown sugar in it - spread it out - laid my 10 pound smoked ham spiked with cloves in the Ninja. Top with a can of crushed pineapple with juice. Turn to Slow Cook Low for 4.5 hours. Perfect ! After the ham was done there was so much liquid in it - I added brown gravy mix and sweet cream. The gravy came out thick and very creamy.
****
Smoked Sausage, By: Susan Hunter Willard, March 30, 2015
I browned my smoked sausage in the Ninja, took it out, put in a little bacon grease, added chopped cabbage, turned to stove top low and let it wilt for a while then turned it to Slow Cook High and added the sausage back in, it was done in about 2 hours or so.
****
Smoked Sausage, Cabbage & Potatoes*, By: Michelle Williams, January 27, 2016
Ingredients:
1 teaspoon bacon grease or butter, a spritz of cooking oil also works
1 head cabbage, quartered and cored
3 Yukon gold potatoes, halved
1 package smoked sausage, sliced on the diagonal into 2" chunks
sea salt and freshly ground black pepper, to taste
½ cup ham stock, chicken stock is a suitable replacement
4 tablespoons grainy mustard
2 tablespoons sour cream
1 teaspoon apple cider vinegar
Directions:
Preheat the Ninja on Stove Top High for 3 minutes. Use this time to prep the potatoes, cabbage, and smoked sausage.
Melt the bacon fat, (butter or cooking spray if you prefer), in the Ninja. Swirl around to cover the cooking area. Add the cabbage, and position the quarters so that one cut side touches the bottom and the other cut side touches the side. Then add the potatoes, cut side down. Sprinkle the potatoes and cabbage with a bit of salt and pepper. Sear for 5 minutes.
Turn the dial to Oven at 250℉. Pour in the ham stock and add the smoked sausage on top of the vegetables. Place the lid.
Allow to cook uninterrupted for an additional 25 minutes until cabbage quarters and potatoes are tender.
In the meantime, place the grainy mustard, sour cream, and apple cider vinegar in a dressing shaker. Give it a quick, vigorous shake. When the meal is ready, serve the sauce on the side for dipping. It goes excellently with everything!
****
Smoked Sausages & Sauerkraut, By: Margaret Zukoski, April 11, 2015
Got my Ninja fired up today! I chopped up a pound of bacon...coarsely chopped up two big onions...cooked them well on Stove Top High. Add some smoked sausages, then a big can and a small can of sauerkraut! You never ate anything so good; IF you like sauerkraut, not everyone does, but you top the sausages with the kraut, bacon & onions on a nice roll. OMG...amazing!
****
Smoked Sausage with Potatoes & Onions*, By: Kathleen Sanden
Ingredients:
Three thinly sliced red potatoes
Half an onion sliced into rings
As much butter as you are comfortable with I used a quarter cup
One smoked sausage cut into pieces and sliced lengthwise
Salt
Pepper
Directions:
Brown the smoked sausage on high in the stove top mode with the onions
Remove the sausage but leave the onions
Put the butter and potatoes in the ninja and season.
Brown the potatoes on high.
Put the sausage back in cover and set on low in the stovetop setting for 15-30 minutes stirring occasionally.
Calories for one sausage (two halves, the equivalent of one potato = 395 calories. So tasty and no splatter! Love this thing.
**Added comment by: Deanna Westley**
I put apples, caraway seed and sweet Italian dressing in this. Yumm!
****
Smothered Pork Chops*, By: Laurie Gomes Ayotte, February 20, 2018
Ingredients:
4 bone in pork chops - (I used thick cut chops)
Garlic powder – to taste
pepper – to taste
1 package onion soup mix
1 package pork gravy mix
15 oz. can chicken broth
10. 5 oz. can cream of chicken soup
Directions:
Season both sides of meat with garlic powder and pepper.
Turn the Ninja to Stove Top High. Preheat 7-10 minutes. Add the pork chops and brown on both sides. In a bowl, mix together the remaining ingredients. Pour over the pork chops. Turn the Ninja to Slow Cook Low. Cook for 6-7 hours.
****
Smothered Pork Chops*, By: Aurelia Dougan McCollom, September 15, 2016
Ingredients:
4-5 pork chops
1 large onion, sliced, but not to thin
2-4 potatoes, quartered
1 packet dry Lipton Onion soup
16 oz chicken broth
1 can cream of mushroom soup – enough water to clean out the can
McCormick Montreal Steak seaoning
8 oz box whole mushrooms, cut in half – or 2 cans of sliced mushrooms
Directions:
To the Ninja pot, add the sliced onion and place the potatoes on top. Sprinkle some seasoning on one side of the pork chops and place face down on top of the potatoes. Season the top. Mix the soups, water, and broth, stirring to remove the lumps. Pour over the pork chops. Add the mushrooms to the top. Turn the Ninja to Slow Cook Low. Set the time for 5 hours. Remove the pork chops. (I place in the multi-purpose pan). Turn the Ninja to Stove Top High. Make a slurry of either flour and water or cornstarch and water to make your gravy. Stir gently into the hot mixture until thick. Return the pork chops and place the lid. turn to the Buffet/Warm setting to hold.
****
Smothered Pork Chops*, By: Tammy Ullrich, September 18, 2015
Ingredients:
4-5 pork chops
1 packet Lipton Onion Mushroom
1 can chicken broth
1 can cream of mushroom soup with garlic
2 cans of mushrooms
Directions:
Turn your Ninja to Stove Top high and brown the pork chops. When browned, turn to Slow Cook Low. Mix the soup mix broth and cream soup together. Pour over the pork chops. Add the mushrooms and cook for 5 hours.
****
Smothered Pork Chops*, By: Cindy Transou, September 3, 2015
Ingredients:
4 pork chops
1 envelope Lipton savory herb with garlic package
1 can chicken broth
1 can cream chicken soup
Directions:
Turn your Ninja to Stove Top High and brown the pork chops. No oil is needed. Switch to Slow Cook Low. Add soup mixture. Cook 5 hours or until done. Serve with rice and vegetable for supper.
Go Texans!!!
**Added comment By: Cindy Transou - I use this same recipe for smothered chicken with boneless skinless breast or thighs and gravy steak using tenderized sirloin or cube steaks. Whatever is cheaper I get the meat market to run through the tenderizer. Serve with rice or mashed potatoes.
****
Smothered Pork Chops*, By: Lakisha M Batts-Williams, March 26, 2015
Ingredients:
family pack of pork chops
goya sazonador total seasonings
2 Tbs. vegetable oil
1 large onion, chopped
½ tablespoon of butter
1 cup of flour
1½ cup of water
Turn your Ninja to Stove Top High to heat while preparing the pork chops.
Season pork chops with goya sazonador total on both sides.
Sear on both sides with vegetable oil until lightly golden brown. Remove from the Ninja.
Sauté the onion on Stove Top Medium/High. Once lightly brown, add butter, flour and water. Stir to mix. Once that's done, add back the pork chops, and turn to Slow Cook High for 4 hours.
I served with cream corn, and yellow rice with red beans
****
Smothered Pork Chops, By: Monica Newman, February 18, 2015
Ingredients:
4 boneless pork chops
flour
salt & pepper, to taste
olive oil
onion, sliced
mushrooms, sliced
1½ cups beef broth
dash of Worcestershire
1 tsp parsley
1 tsp paprika
Egg noodles
Sour cream, garnish
Directions:
Coat pork chops in seasoned flour with salt and pepper. Turn your Ninja to Stove Top High and brown in olive oil. Cover with sliced onions and mushrooms. Combine beef broth, 2 Tbs. of flour mixture, Worcestershire, parsley and paprika. Pour over meat and veggies. Cook on Slow Cook Low about 3-4 hours. Serve over egg noodles and garnish with a dollop of sour cream.
****
Smothered Pork Chops*, By: Shawntel Womack, December 5, 2014
Ingredients:
6 boneless chops
1 cup of flour
½ cup of oil
1 small can of sliced mushrooms (or fresh)
1 chopped onion
Pepper, garlic powder, paprika, onion powder – to taste
1 cup of chicken broth
Directions:
Turn your Ninja to Stove Top High and heat the oil.
Put flour in a bowl. Mix in onion powder, garlic powder, paprika, salt & pepper.
Dredge chops in seasoned flour.
Fry chops, 5 minutes on each side or until brown. Set aside.
Sauté onions and mushrooms. Set aside.
Sprinkle remaining seasoned flour over pan drippings and stir until brown and bubbly, slowly add broth.
Let cook for about 5 minutes. Add more liquid if needed. Return the onions, mushrooms and then the chops. Spoon gravy onto chops (smother). Let simmer for 10 minutes on Stove Top Low. Serve over rice or mashed potatoes.
****
Smothered Pork Chops in Cream of Mushroom Soup*, By: Tink Bell, November 20, 2014
Ingredients:
1 onion sliced
3 potatoes sliced ½ inch thick
2 cans cream of mushroom Progresso soup
4 -6 pork chops
Salt to taste
Pepper to taste
1/2 stick of butter....if desired
Directions:
Put onions and potatoes at the bottom of the Ninja pot add half stick of butter. Top with salt and pepper chops. Pour 2 cans of soup over chops. Turn your Ninja to Slow Cook Low for 8 hours or Slow Cook High for 4-5 hours.
Enjoy!
Really tasty with rice!
****
Smothered Pork Chops in Pear Butter*, By: Tink Bell, November 12, 2014
Set Ninja on Stove Top Medium. Lightly season chops with garlic salt and pepper. Add pork to the Ninja pot and cook 10 minutes or until brown on both sides.
Pour the pear butter on top of chops. Turn to Oven setting of 350°F for 20 minutes (with or without tray).
I used a large canning jar of pear butter already made from my mother in law, but you can also use pureed pears or chopped up fine pears.
****
Smothered Pork Chops with Apples*, By: Renonia Nonda Harrington, October 22, 2015
Ingredients:
4-6 pork chops, boneless
Seasonings of choice
Olive oil
Apples, sliced thin
Cornstarch and water – for a thickener
Directions:
Season boneless chops. Add olive oil to the Ninja and lightly fried using the Stove Top High setting. Mix cold water with the cornstarch to thicken. Pour over the chops. Cook for 5 minutes. Add thin slices of apples over the meat. Cook on low for 15 minutes. The essence from the pot helped make the gravy.
****
Smothered Pork Chops with Green Peppers and Onions
Ingredients:
7 pork chops, (you can adjust amount of pork chops)
1 onion
1 green pepper
1 bottle of Italian dressing
1 small can of brown gravy w/onions
salt, pepper, garlic powder and adobo seasoning
1 qt food bag
Directions:
Season pork chops with seasoning and put in food bag, add bottle of Italian dressing, close bag and let marinate at least 15 minutes, the longer the better. Put a little vegetable oil in Ninja on Stove Top High. While the cooker is getting hot, cut up your onions and green peppers in slices. Once cooker is hot, put in pork chops (3 or 4) at a time and brown well on both sides. (There will be some dressing left in the bag do not throw away). When all pork chops are done, remove them from cooker and add onions and peppers and sauté until soft. When done, add pork chops and the can of brown gravy and any leftover dressing from food bag. Cook on Slow Cook Low for 20 minutes and it is done!
****
Spicy Italian Stewed Sausages*, By: Gay Munro
Stewed sausages were a big hit & delish served over boiled potatoes at Hubby's request!
I don't measure ingredients but this is my recipe.
Spicy Italian Stewed Sausages
Ingredients:
1 package spicy Italian sausage, (I used the fat ones, approx 12 hot)
2 onions chopped
½ medium size bag of baby carrots
1 small to medium cabbage chopped
1 - 796 ml can of diced tomatoes, (28 oz)
1 L - 10 vegetable cocktail
Spices I used (to taste) are,
Basil
Dried minced garlic
Italian seasoning
pepper
Onion Plus
Directions:
Cut sausages into pieces & place in Ninja on Stove Top High to cook off some fat(I removed the cooked off fat from the Ninja pot). Mix together all ingredients & place in Ninja & switch to Slow Cook Low for 7 hours.
**added comment by: Aurelia Dougan McCollom** - Gay mentioned she didn’t measure. 796 ml = 28 oz and 1 L = 4 cups
****
Spiral Cut Ham*, By: Sophia Dunn, November 29, 2014
Place your ham in the Ninja pot. Turn to the Oven setting of 250° for 2 hours. Because the ham was already pre-cooked, you don’t need a lot of time. The ham was nice & moist. I didn't put any pineapple or cherries because my hubs & daughter are allergic to both.
****
Spiral Ham, By: Kathleen Valentine, March 29, 2016
I did an 11 pound spiral ham in the Ninja yesterday and it turned out great. It was a little too big for the pot so I added 2 cups of apple cider, then covered the whole pot with a double layer of aluminum foil and a thick towel. I turned it to Slow Cook Low. After 4 hours I added the glaze and let it cook another hour. The meat was just falling off the bone. I wrapped up most of it. Now the bone is simmering in the liquid with water, onions, and garlic added and I'm going to make bean soup shortly. Happy Easter everyone.
****
Spiral Ham, By: Betty Link Jordan
I did my spiral ham at Christmas in the Ninja. I put it on the metal rack which I covered in foil for clean-up purpose - it made it a little easier. I added some water to the bottom and baked it was 325° and it turned out perfect. I think mine was about 8 lbs. and it took a little over an hour. They are already pre-cooked so they don't have to be cooked too terribly long. It was very moist - then I poured the packet of glaze over it.
****
Spiral Ham, By: Jennifer Hudson
I had an 8 lb spiral pre-cooked, I used pineapple juice and water cooked on Slow Cook Low for 6 hours then added the glaze packet and put on oven setting of 325° for about 10 min.
****
Steam Roasted Stuffed Pork Chops with Sweet Potatoes*, By: Carol F Neuman, February 3, 2016
Meal for Two People (this can be made for a larger family as well)
Ingredients:
2 stuffed pork chops with stuffing cubes – (they are pre-stuffed from the grocery)
2 sweet potatoes halved
½ stick of margarine or butter
Seasonings to taste
4 cups of water
Directions:
Preheat the Ninja pot on Stove Top High for 3-5 minutes. Melt the margarine in the Ninja, and brown the stuffed pork chops. While browning chops, wash sweet potatoes and cut in half. Line the wire rack with aluminum foil so the stuffing will not go through the wire rack. When finished browning the chops, remove them from the Ninja onto a plate, and the browned stuffing pieces that might have fallen out. Put the wire rack into the Ninja, and position the chops, little bits of stuffing onto foil, and angle the sweet potatoes against the rack. Pour 4 cups of water into the side of the Ninja under the rack. Put the lid on, and set the Ninja to the Oven setting of 375°F for 45 minutes. (If you have a larger family, position the chops so they fit, and keep the sweet potatoes whole and angle onto the sides of the rack.) Enjoy!
****
Sticky Spicy Ribs*, By: Tina Nordhavn-Allman
Ingredients:
3-4 lbs pork ribs
¼ cup molasses
¼ cup yellow mustard
¼ cup soy sauce
¼ cup red wine vinegar
2 teaspoons Tabasco sauce
Put the ribs in the pot.
Mix together everything else in a small bowl and pour over the ribs
Cook on Slow Cook Low for 8 hours
YUM!
****
Street Style Carnitas*, By: Monica Alejo, December 30, 2016
(Healthy version not cooked in complete Manteca)
Ingredients:
3 to 4 lbs of pork shoulder, (pork butt)
1 tsp oregano
1 tsp salt
1 tsp pepper
1 tsp cumin
½ onion
1 garlic clove
1 bay leaf
2 oranges
1 lime
1 tsp apple vinegar
2 Tbs. Bacon drippings (Manteca or lard) (optional)
½ can beer, like Corona (optional - I didn't have any in the fridge)
Directions:
While preparing ingredients, have your Ninja turned to Stove Top High. Let it preheat for at least 10 minutes.
Mix oregano, salt, pepper, and cumin. Rub the mix all over meat.
Sear to brown the meat on all sides.
Add the onion, garlic, bay leaf, juice from the lime, juice from the oranges; plus the orange, apple cider vinegar, 2 Tbs. bacon drippings and beer.
Place the lid. Turn the Ninja to Slow Cook Low for 8 hours.
After 8 hours remove the meat and put to the side.
With a slotted spoon remove the remaining ingredients, leaving the liquid only.
Turn to the Ninja to Stove Top High. Let the sauce reduce and thicken.
Return the meat back to the sauce.
Remove the meat to a baking sheet. Using your oven broiler, broil for 5 to 7 minutes until the edges are brown and crispy. Turn the meat over and broil for another 5 minutes.
Serve either as tacos or just on a plate with a side of beans and rice, Pico de Gallo, tomatillo salsa and lime.
****
Stuffed Pork Chops, By: Sherry Bristow Sterner, May 4, 2015
Yesterday I made stuffed pork chops in my Ninja 4-1. My husband bought a pork loin and cut the chops and split them. I seasoned them with salt and pepper, inside and out. Then I made Pork Stove Top Stuffing but did not cook on the stove like instructed on the box. I mixed the stuffing, then stuffed in three chops. Add them to the multipurpose pan. Place your rack. Add the pan. Turn to the Oven setting of 325° and dry bake for about 1½ hours. They were thick chops, pan only held 3. They were delicious, moist, and just yummy. My husband ate so much, I thought he'd explode. lol. Loving my Ninja.
****
Stuffed Pork Chops*, By: Kerry Kraft, April 15, 2015
I used a crock pot liner and the rack that came with the Ninja. Put about 3/4 of a 500ml (1¾ cups) water in the bottom of the pan and steam bake them at 350° for about 45 minutes or so about the time the stuffing started to try to escape!
****
Stuffed Pork Chops with Creamed Corn*, By: Corliss Buchheit, March 1, 2016
This recipe is using 2 Ninja’s. (Creamed corn recipe added to vegetable file).
Ingredients:
4 stuffed pork chops – using your favorite stuffing
2-3 cups gravy – for pork chops
4 slices of thick cut bacon
1 large onion, chopped
3 bags of frozen corn (I think they were like 12 oz. bags),
2 cups milk,
Salt & pepper, to taste
2 Tbs. sugar - (or packets of Splenda)
2 Tbs. flour
½ cup shredded cheese
Directions: Ninja 1
Turn the Ninja to Stove Top High. Brown the pork chops on both sides. Remove. Make your favorite gravy and add to the pot. Return the pork chops. Turn to the Oven setting of 350°F for about 40 minutes. Reduce heat to 325°F for 30 minutes longer.
Directions: Ninja 2
Turn the Ninja to Stove Top High. Fry the bacon. Remove and crumble. Sauté the chopped onion using the bacon grease. (If after sautéing, there is excess grease, remove). Add the corn, milk, salt, pepper and sugar. Stir to mix. Add the flour and cheese to thicken and make creamy. Add crumbled bacon and stir.
My kids LOVED it. (Measurements were given, but they were also "eye-balled". I am that kind of cook. Use your judgment; add more or less.
****
Sweet & Sour Kielbasi Jambalaya*, By: Joyce Barbarotta Peters, May 21, 2016
Ingredients:
2 cups ketchup
1¼ cup brown sugar
20 oz pineapple chunks with juice
2 lbs kielbasa cut into one inch pieces, (I used turkey)
½ onion, cut up
1 bell pepper, cut up
1 box Zatarain's Jambalaya
Directions:
Turn the Ninja to Stove Top High. Brown the kielbasa, onion and pepper. After browning, add the ketchup, brown sugar, Zatarain’s, and pineapple. Stir. Turn to Slow Cook Low and cook for 2 hours.
****
Sweet & Sour Pork*, By: Aurelia Dougan McCollom, December 23, 2014
Ingredients:
6 boneless pork chops, cut into bite size chunks – or chicken or a combination of both
4 tablespoons cornstarch
2 tablespoons olive oil
¾ cup orange marmalade
4 tablespoons soy sauce
2 teaspoon rice vinegar
1 teaspoon sesame oil
½-1 teaspoon chili garlic sauce
¼ - ½ teaspoon red pepper flakes
¼ teaspoon salt
A pinch of ground pepper
2 tsp chili powder
2 (15 ounce) cans pineapple chunks in natural juice – drain and keep juice
3 cloves garlic, minced – or jar garlic, minced
2 teaspoons freshly grated ginger (or ½ tsp ground)
1 green bell pepper, cored and seeded, cut into chunks
1 bunch green onions, cut into 1 inch pieces
2 onions, cut into chunks
1 cup white vinegar
1½ cups brown sugar
Directions:
After cutting up the pork chops, place in an air tight bowl or a sealed bag with pepper, salt, chili powder, and red pepper flakes. I let this sit in the refrigerator for an hour.
Mix together in a bowl: marmalade, soy sauce, both vinegars, pineapple juice, garlic, ginger, brown sugar, and corn starch. Wisk to get out the lumps. Set aside.
Turn your Ninja to Stove Top High. Add your oil and heat. Add the pork chop pieces and brown until no longer pink, stirring occasionally. Add pineapple. Add sauce. Turn to Slow Cook Low for 3 hours. Either add the green pepper, green onions, and onions, 30 minutes before time is up or; I let it cook the full 3 hours and then added them, and set the time for 1 hour. We like them with some crunch, and they were perfect!
Serve over rice.
**Added comments – Feel free to increase or decrease the “heat!” Also, make this your own! Add your favorite ingredients. The sauce is wonderful! And the meat oh, so, tender!
****
Sweet & Sour Spare Ribs*, By: Annette Kam
Ingredients:
2-3 lbs spareribs
2 cups brown sugar
1 cup white vinegar
½ cup soy sauce
4 cloves garlic crushed
1 large onion cubed
1 radish sliced
Flour
2 Tbs. Oil
Directions:
Dust ribs with flour, heat ninja on stove top high setting, add 2 T. oil, brown garlic, add ribs till well browned; add onion and radish. Combine brown sugar, vinegar, soy sauce and pour over all and mix. Change the setting to slow cook low for 4-5 hours or till tender. If you want sauce thicker, thicken with water mixed with cornstarch added to the pan and switch to stove top low till thick.
****
Sweet & Spicy Ribs*, By: Cindy Guth, - Ninja Recipe Book
Ingredients:
1 Tbs. Penzeys Chicken and Pork Seasoning
1 Tbs. of Brown Sugar
1 can of beef broth mixed with water to equal the 3 cups of liquid
½ cup of barbecue sauce
sliced apples
1 cup water
Directions:
This is the rib recipe from the cookbook except I tweaked it a little bit. Mix chicken & pork seasoning and brown sugar together rub into the ribs. Add beef broth mixture to pot and steam the ribs. After the ribs steam cooked for the hour, I placed the 1/2 cup of barbecue sauce on both sides of ribs, placed sliced apples on top of that, and put another cup of water in the bottom and steam cooked it all at 375° for another 15 minutes. The ribs were delicious, and fell off the bone. We also had kabocha squash with brown sugar, butter and a little bit of sausage as a side.
Having a Ninja almost makes winter bearable.
**Added comment by: Debbi Heninger Davis - I made baby back ribs tonight from the recipe book but I added a bottle of liquid smoke with the broth. Got a bit of the smokey taste from that. They were wonderful!
****
Sweet & Spicy Pork Baby Back Ribs*, Ninja Recipe Book
Ingredients:
1 Tbs. smoked paprika
1 Tbs. of packed brown sugar
1/8 tsp cayenne pepper
1 rack of pork baby back ribs (about 3 pounds), cut in half
salt and ground pepper
1 Tbs. of vegetable oil
3 cups of beef broth or water
½ cup of BBQ sauce
Directions:
Mix paprika, sugar and cayenne pepper together. Now rub mixture on ribs and follow up by seasoning with salt and pepper. Pour oil into the pot and set on Stove Top High to heat oil. Add half the ribs to pot. Cook uncovered for 5 minutes or until browned on both sides. Remove ribs from pot and repeat with the remaining ribs. Remove ribs from pot. Pour broth into the pot. Place roasting rack into the pot. Place ribs on rack. Set oven to 375° for 1 hour. Cover and cook until pork is fork tender. Uncover pot and brush rubs with sauce. Set Over to 375° for an additional 30 minutes. Cover and cook until sauce is hot.
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Sweet Baby Ray's BBQ Pork Loin, Shredded, By: Rebecca Shearer
Ingredients
5 Pounds Pork Loin Roast
18 Ounces Sweet Baby Ray's BBQ Sauce
1 Can Dr Pepper
Garlic Powder to taste
Onion Powder to taste
Directions
Step One
Place roast into the slow cooker and season with onion and garlic powder.
Step Two
Cover with BBQ sauce and then pour Dr Pepper over the roast.
Step Three
Cook on LOW for 6-8 hours until pork is tender. Shred with forks.
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Sweet Baby Ray's BBQ Ribs*, By: Carol F. Neuman, July 11, 2015
My Ninja Sweet Baby Ray's bbq ribs rocked down the house tonight! Wow! I made baked frozen Ore- Ida onion rings and corn on the cob to go with it.
Ingredients:
2 racks of spare ribs
1- 16 oz bottle Sweet Baby Ray's BBQ sauce
Directions:
Turn your Ninja to Stove Top High and brown. Add the bbq sauce. Turn your Ninja to Slow Cook Low for 8 hours. No other liquid needed.
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Sweet Bourbon Pork Tender Roast Dinner*, By: Carol F. Neuman, February 18, 2016
Ingredients:
3-5 lb pork roast
4-6 smaller size potatoes
1 large onion, chopped into slices
½ a bag of baby carrots
½ stick of margarine or butter
Seasoning; salt and pepper
Natural Maple Syrup
Sweet Bourbon Sauce
*Sweet Bourbon Sauce For Roast
*½ cup of hot water
*½ cup of brown sugar
*1 tsp of minced garlic
*½ cup of bourbon or use with apple juice or balsamic vinegar
*2-3 Tbs. of corn starch
*4 Tbs. of soy sauce
Directions:
Turn the Ninja to Stove Top High to preheat as you are preparing your ingredients. Melt the butter or margarine. Add the roast to the Ninja pot. Sear on both sides. While the meat is browning, scrub the potatoes, and chop onion into slices. Using a small mixing bowl make the sauce that will be poured over the meat.
After the meat is browned on both sides, layer the onion slices, potatoes and carrots around the roast. If your roast is large the vegetables can over lap. Pour the bourbon sauce over the meat, followed by a thin layer of real maple syrup. Put the lid on the Ninja. Turn the Ninja to Slow Cook Low for 8 hours.
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Sweet Meets Tangy Pork Tenderloins*, By: Allana Alla Sverbil, July 18, 2015
So we wanted to experiment with a ying-yang concept with pork tenderloins. Needless to say, we have a new favorite pork tenderloin recipe plus, it is quick and easy to make too!
Ingredients:
4 tsp strawberry preserves
4 tsp mild salsa
4 thin boneless pork tenderloins
1 green bell pepper
1-2 garlic cloves - minced
2 tsp fresh ginger - minced
1/8th cup soy sauce
Olive oil
Prep:
Tenderize 4 pork tenderloins - put to side
Cut 1 green bell pepper into strips - put to side
Mince 1-2 garlic cloves - put to side
Mince 2 tsp worth of fresh ginger - put to side
Recipe:
1) In main pot of Ninja, sprinkle enough olive oil to cover the base then add in 1/8th a cup of soy sauce, garlic and ginger. Mix everything together.
2) Once the ingredients are mixed together, place 4 pork tenderloins and the green bell pepper strips on top of the mixture and set the Ninja to Stove Top h
High. Cook each side of the tenderloin for 3-5 minutes each or until each side turns a golden brown or to taste.
3) Once on the second side, add 1 tsp of salsa and 1 tsp of strawberry preserve onto each tenderloin and allow for it to cook for a few minutes then turn off the Ninja and allow for it to sizzle and absorb the mixture for a few more minutes.
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Tamales*, By: Alexandria Nichole Arno, January 2, 2015
I'm steaming some pork tamales in my 3-in-1 right now. Super excited! It takes forever and I used other pots and pans. Let me know if you guys would want the recipe! It takes about 5-6 hours when you do them by yourself, so I'm exhausted. Lol
Alexandria Nichole Arno Depending on how big you like to make them, the amount varies. But I'm estimating that this recipe will yield approximately 30 tamales.
Ingredients:
(For meat and sauce)
3 lbs pork shoulder, bone in
½ package dried corn husks, soaked in water to give flexibility, then patted dry
1- 8 oz bag of chili California pods
12 arbol chili pods (fewer if you don't want spicy)
2 white onions
6 cloves garlic
1 tsp cumin
salt to taste
(For the masa):
2 cups maseca tamale flour mix.
2 cups broth
1 tsp baking powder
½ tsp salt
2/3 cup lard or margarine, (I use lard)
1 cup prepared sauce for color and flavor
Boil the pork shoulder with an onion and 3 cloves of garlic until tender. (Approx 1.5 hours). Shred, set aside, reserve broth.
For the sauce:
Rinse both types of chilis and cut off stems, deseed and devein. Place them in boiling water, enough to cover. Turn heat off and let them sit for about 10-15 minutes to soften.
Put softened chilis, 1 onion, 3 cloves garlic, 1 tablespoon of salt, 1 teaspoon cumin and about 1 cup of broth into blender until smooth. Taste for flavor and spiciness. If too spicy, cut with more broth and blend again.
Put 2 Tbs. oil in the bottom of a large frying pan/wok and heat. Add sauce mixture and 2-3 cups of broth (depending on your preference with thickness. Stir and bring to a low boil. Bring heat to medium low. Set at least a couple of cups of sauce to the side to put onto the tamales and to add to the dough, later.
Add pork to remaining sauce and stir together until hot, about 5-10 minutes.
Now for the masa (dough). Mix all batter ingredients together with your hands in a large mixing bowl or with a kitchen aid kind of mixer until smooth and slightly sticky. It should be a little orange, but not wet. If it doesn't hold, add more maseca flour.
Spread masa onto corn husks in a thin layer, starting at the wide end and going upwards, about half way up. I use approximately 2 tablespoons per tamale. Put a small amount of pork mixture vertically up the dough, then roll the tamales so the dough sticks to itself or to the cornhusk.
Cook in Ninja on Oven setting at 375° for about 1½ - 2 hours, until the masa is firm, but not hard.
If possible, on rack, have them sort of standing up, leaning against the wall should be fine. Ten at a time seems to be working for me.
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Tamales*, By: Diane Rosa, September 1, 2016
I used the large 28 oz. can of enchilada sauce. I put is in the bottom of the Ninja and added about a cup of water. Put the tamales on the rack. Turn the Ninja to the Oven setting of 350°F for about 20 minutes to steam them.
They were delicious. I ladled the enchilada sauce on the tamales and beans. It's a keeper!
These enchiladas are wrapped in parchment paper over banana leaves.
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Tangy Country Style Pork Ribs - bone in*, By: Allana Alla Robinson, September 4, 2016
Ingredients:
Sauce:
1 cup light brown sugar
3 Tbs. rice vinegar
1½ Tbs. hot mexican chili powder (can use regular chili powder)
1½ Tbs. paprika
20 oz ketchup
1/3 rd cup jalepeno juice
2/3 rd cup marinated jalepenos
Ribs:
3½ lbs country style pork ribs - bone in
ground black pepper (to taste)
salt (to taste or can omit)
Vegetables:
2 large white onions - cut into circles
10-15 white potatoes (use enough to cover the bottom of the Ninja pot) - cut into halves or quarters
Prep:
Mix all of the sauce ingredients - mix until well blended - set to the side.
Cut onions and potatoes based on notes above - set to the side.
Season each pork rib with ground black pepper and salt (to taste) - set to the side.
Recipe:
1) Into the Ninja pot, add in the potatoes and onions. On top of the potatoes and the onions. Layer the seasoned ribs. Lastly, pour the sauce on top – spread even and make sure that ribs are fully covered.
2) Set the Ninja to Slow Cook Low for 5½ hours.
Notes:
Despite the amount of spicy items used, the bite is very minimal - the sweetness of the light brown sugar and ketchup out weigh the spice content.
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Tangy Pork Chops - Slow Cook*, By: Allana Alla Robinson, August 26, 2017
Ingredients:
1- 5 fl oz bottle Tabasco Hot Sauce
1- 16 fl oz bottle World Harbors Asian Style Sweet Chili Sauce & Marinade
1- 28 oz can diced tomatoes with medium green chilies - keep liquid
8-10 boneless pork chops
Juice from 2 fresh limes
Ground black pepper – to taste (optional)
Recipe:
1) Put the pork chops into the Ninja pot. Pour hot sauces and lime juice on top and add ground black pepper (if you wish) - mix together to coat the pork chops.
2) Add the diced tomatoes with green chilies to the top of the coated pork - evenly spread them out.
3) Turn the Ninja to Slow Cook Low for 6 hours.
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Teriyaki Pork
Ingredients:
4 pork chops
2 cloves garlic
2 tablespoons brown sugar
¼ cup (60 ml) soy sauce
1/3 cup (80 ml) chicken broth or stock
salt and pepper, to taste
Directions:
1. Place the pork chops at the bottom of the Ninja and combine the remaining ingredients (soy sauce, broth, garlic and sugar) in a bowl, together with the salt and pepper.
2. Pour the soy sauce mixture over the pork chops. Turn the Ninja to Slow Cook Low and cook for 5-7 hours before removing the pork and serving on a bed of white rice.
Those sweet and salty juices in the Ninja are too good to waste, so pour them through a sieve into a small bowl. Turn the Ninja to Stove Top High. Return back to the Ninja. Reduce a little to serve alongside the finished dish.
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Thai Peanut Pepper Pork Chops & Rice*, By: Randall McGouirk, May 19, 2016
Ingredients:
2 lbs boneless pork chops
3 tsp finely chopped ginger
3 tsp honey
salt & pepper - to taste
3 bell peppers - multi color
½ cup peanut butter - (crunchy)
1/3 cup soy sauce
1/3 cup water
1 whole Spanish onion
1 whole tomato diced
3 tsp minced garlic
Directions:
Start by slicing the peppers and onion; set aside. Chop ginger finely and put into a bowl. Add soy sauce, water, honey, peanut butter and garlic (whisk until blended well.) Salt and Pepper the pork chops. Turn the Ninja to Slow Cook Low. Add the pork chops. Pour mixture over pork chops and top with tomato, onion and peppers. Cook for 6 hours. Serve with rice.
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To Die for Crock Pot Pork Chops, By: Olivia's Mommy on September 11, 2007
Servings: 4
Ingredients
1½ lbs boneless pork loin chops
1 (8 ounce) packages cream cheese, softened
1 (10 ounce) cans cream of mushroom soup
1 teaspoon minced garlic
salt and pepper
Directions
Combine cream of mushroom soup, 1/3 can water, softened cream cheese and garlic in a bowl.
Stir out most of the lumps, but the rest will cook out.
Pour in bottom of crock pot.
Put pork chops on top of mixture.
Add liberal amounts of salt and pepper. I'm usually heavy handed!
Cook on Slow Cook Low for 7-8 hours.
Serve over slices of warm bread or pasta of your choice.
Pork chops will fall apart. So tender you can cut with a spoon!
http://www.food.com/recipe/to-die-for-crock-pot-pork-chops-252250
**Added comments**
Gael O'Brien
Ok, minor recipe mod that worked out... The recipe is the "To Die For Pork Chops"
I'm trying to save pennies anywhere I can, and one place I do is Sam's Club. I realized that pork chops cost way more per pound than pork butt, so I bought the butt. 15 pound package, (two big chunks of meat) which is a bit much for a single person, but it was like a buck 50 a pound, where pork chops were well over 2 and I figured I could chop it into smaller roast. There are bones in these, but I planned to just cut around them.
I cut one piece in half, then cut one half into "chops" roughly an inch and half thick. I'd guess it was about four to five pounds of meat, which is about twice as much as this recipe called for, so I just doubled it.
The meat covered the bottom of the Ninja entirely, just so you know how much there was..and that was cut an inch and a half thick.
I made the sauce as directed (only twice as much) added a bunch of sliced white mushrooms ('cause I like them) and dumped it all in.
It nearly filled the Ninja. I threw it on low for 8 hours and walked away.
Six hours into it, the smell was getting to me, so I figured I'd check with the meat thermometer to see if I could get away with eating it.
I couldn't find the meat! lol, it had cooked so soft that it had the same consistency as the soup covering it, and the thermometer hit no more resistance in the meat than it did the soup. I had to lift a chunk out to test it.
Needless to say, it's perfect.
So...in short... you can buy a much cheaper cut of meat (the pork butt), slice it into pieces (I did six thick chunks), and it works just as well. Just adjust the rest of it to match the weight of the meat.
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