POTATOES, SALADS, VEGETABLES *A-I*
Scroll Down!! The recipes follow the last listing! Scroll down!!
Steamer Function 4-in-1
Steam cooking is easy and fast when you use the Steamer function for your favorite vegetables and light entrees.
1. Add water to the pot according to recipe/chart and cover with the lid – (1-4 cups).
2. Plug the unit into the electrical outlet.
3. Turn the Function dial to Steamer and set the time according to recipe/chart. Unit will beep and the timer will show *P:* while preheating.
4. While the unit preheats, arrange the food onto the Roasting/Steaming Rack.
5. When the water is fully boiling, the unit will beep and the timer will begin to count down.
6. Carefully open the lid away from you, insert the rack with the food into the pot with mitts.
7. Check food occasionally and remove food promptly when done to avoid overcooking.
8. When the time reaches *0:00*, the unit will go into Auto Warm mode.
Note: If water runs out before *0:00*, the unit will pause. If water is added, the unit will begin to bring it to a boil at which point the timer will continue where it left off.
Steaming Chart For 4-in-1
You Can Use this Chart for the 3-in-1, but you will need to set your own timer.
Vegetables - Prep - Cooking Times – Liquid – Seasoning Ideas
Artichokes - whole - 25-40 minutes - 4 cups - olive oil, - lemon zest
Asparagus - whole spears - 7-13 minutes - 3 cups - olive oil
Beans, green - whole - 6-10 minutes - 2 cups - garlic, minced
Beans, wax - whole - 6-10 minutes - 2 cups - Italian seasoning
Beets - whole, unpeeled - 35-50 minutes - 4 cups - garlic, minced
Beet greens - coarsely chopped - 7 - 9 minutes - 2 cups - thyme
Broccoli - trimmed stalks - 1-12 minutes - 3 cups - olive oil
Broccoli - florets - 5-7 minutes - 2 cups - olive oil
Brussels sprouts - whole, trimmed - 8-15 minutes - 3 cups - thyme
Cabbage - cut in wedges - 6-10 minutes - 2 cups -lemon juice
Carrots - ¼ inch slices - 7-10 minutes - 2 cups - maple syrup
Carrots, - baby whole - 7-10 minutes - 2 cups - honey and ginger
Cauliflower - florets – 5-10 minutes - 2 cups - lemon juice
Celery stalks - ½ inch slices - 5-7 minutes -2 cups - sesame seeds
Corn on the cob - whole, husks removed - 4-7 minutes - 2 cups - garlic butter
Kate - trimmed - 5-8 minutes - 2 cups - olive oil and garlic
Leeks - trimmed, cut in half - 5-8 minutes - 2 cups - vinaigrette
Okra whole, - trimmed – 6-8 minutes - 2 cups - sautéed scallions
Onions, pearl - whole - 8-12 minutes - 2 cups- lemon juice
Parsnips - peeled, ½ inch slices - 7-10 minutes - 2 cups - Italian seasoning
Peas, green fresh or frozen - shelled - 2-4 minutes - 2 cups - mint and lemon juice
Peas, sugar snap - whole pods, trimmed - 5-6 minutes - 2 cups - mint and lemon juice
Potatoes, all - ½ inch slices - 8-12 minutes - 2 cups - parsley dill
Potatoes, new - whole - 15-20 minutes - 4 cups - parsley or rosemary
Potatoes, sweet - ½ inch chunks - 8-12 minutes - 3 cups - honey
Scallions - ½ inch slices - 3-5 minutes - 2 cups - olive oil and lemon zest
Spinach - whole leaves - 3-5 minutes - 2 cups - olive oil and garlic
Squash, butternut - peeled, ½ inch cubes - 7-10 minutes - 2 cups - maple syrup
Turnips - ½ inch slices - 8-12 minutes - 3 cups - Italian seasoning
Turnip greens - coarsely chopped – 4-8 minutes -2 cups olive oil and garlic
Swiss Chard - coarsely chopped - 3-5 minutes -2 cups olive oil and garlic
Zucchini - 1 inch slices - 5-8 minutes - 2 cups - olive oil and Italian seasoning
YOU WILL FIND:
40 Minutes to Potato Salad!, By: Rose Nelsen, May 1, 2016
Acorn Squash*, By Aurelia Dougan McCollom, October 5, 2016
Acorn Squash (Ninja Baked)*, By: Lisa Cousino
Amazing Sweet and Savory Bacon Wrapped Green Beans*, By: Kathleen Valentine
Arkansas Green Beans, September 11, 2017
Artichokes*, By: Mary Ann Bethea, May 15, 2015
Artichokes, By: Carol Cole DuLac Orme
Asian Lettuce Wraps, By: Monica Newman, February 16, 2015
Asparagus Cooking Comments, By: Members
Asparagus Rollups*, By: Joan Adams Schilling, September 8, 2014
Asparagus with Lemon Aioli*, Ninja Recipe Book, May 5, 2014
Asparagus Wrapped In Bacon*, By: LaSonn Young Robinson, May 29, 2014
Au Gratin Potato Casserole*, By: Don Max Cindy Crouse, January 1, 2015
Au Gratin Potatoes, Pork, & Corn, By: Cheryl Steiner- Spicer, August, 25, 2014
Bacon Brussel Sprout Gratin*, By: Tina Nordhavn-Allman, November 30, 2015
Bacon-Wrapped Cabbage*, By: Kathleen Valentine
Baked Artichoke
Baked Cubed Potatoes*, By: Cynthia Dobbs, May 3, 2015
Baked Cubed Potatoes in Foil, By: Beth Rowand Knight, January 9, 2016
Baked Parmesan Tomatoes, April 10, 2015
Baked Potatoes*, By: Aurelia Dougan McCollom
Baked Potatoes – Steam Baked, By: Pamela Schwaner, December 27, 2018
Baked Sweet Potato Fries*, By: Cori Ruppert, September 2, 2015
Baked Sweet Potatoes*, By: Cynthia Dobbs, May 24, 2015
Baked Sweet Potatoes*, By: Aurelia Dougan McCollom
Balsamic Brussels Sprouts
Barbequed Baked Beans, By: Beth Stern
Beans ala Francaise*, By: Michelle Painter Williams, April 12, 2016
Beets, Fresh Roasted, By: Marisa Stemple Beard
Better Than Fries Baked Potato*, By: Wendi Hacker, January 11, 2015
Betty Crocker Au Gratin Potatoes*, By: Dennis Clark, August 21, 2014
Black-Eyed Peas, By: Glenna Smothers Lightsey, December 31, 2016
Black-Eyed Peas, By: Darnie Tisdale, December 31, 2016
Black-Eyed Peas Chili, By: Cindy Durham, December 31, 2016
Breaded Cauliflower*, By: Allana Alla Sverbil, August 11, 2015
Broccoli, By: Madeline DiDonato
Broccoli Comments On How To Fix
Brussel Sprouts, By: Scott Schroeder
Butternut Squash*, By: Marie Mastracci
Butternut Squash, By: Sherri Quick
Cabbage, Potatoes & Carrots*, By: Mary Nell Aguinaga, May 8, 2016
Cabbage Roll Casserole*, By: Leslie Fasulo
Cabbage Rolls*, Photo’s also by Allana Alla Robinson, By: Julie Taylor, December 27, 2016
Cabbage Rolls*, By: Lana Bade, March 19, 2016
Cabbage Rolls*, By: Michelle Bowers Gebers, September 16, 2014
Cabbage Rolls (Slow Cook), By: Gael O'Brien
Cabbage Rolls* (Slow Cook Recipe from Metabolic Cookbook Adapted for the Ninja), By: Steve Lopez
Cabbage Rolls (Stuffed)*, By: Holly Belcher, February 26, 2015
Cabbage Rolls (Unstuffed), By: Andrea Fay, January 19, 2015
Cabbage Rolls (Unstuffed Vegetarian)*, By: Michele Panzer-Evans, September 16, 2016 – Cross Posted in Vegetarian
Candied Sweet Potatoes, By: Aurelia Dougan McCollom, – Betty Crocker Picture Cookbook
Candied Sweet Potatoes*, By: Michelle Braverman Pisko, December 23, 2014
Caramelized Onions, By: Donna Stayer McIntyre, September 13, 2017
Caramelized Onions*, By: Teresa Donald, November 13, 2018
Caramelized Onions*, By: Brian M Almashie
Caramelized Onions & French Onion Soup, Slow Cook, By: Michelle Braverman Pisko, September 30, 2014
Caramelized Onion with Pineapple*, (with Thread Comments), Brian M Almashie, October 5, 2014
Cauliflower, By: Carol Fouser, February 13, 2018
Cauliflower Side Dish*, By: Cherrie Koeppler Christel, September 2, 2015
Charro Beans, By:Kelli Austin, August, 17, 2015
Cheese Perogies with Kielbasa, Ninja Recipe Book, April 28, 2014
Cheesy, Bacon Potatoes*, By: Keri Hennecke-Steinruck, January 27, 2015
Cheesy Potatoes with Ham & Cabbage*, Tammy Ludwig Baughcum, June 29, 2014
Chili Relleno*, By: Dixie Upchurch
Collard Greens*, By: Corliss Buchheit, March 2, 2016
Collard Greens & Ham*, By: Maria Angelica Cruz, December 26, 2014
Collard Greens & Swiss Chard*, By: Betty Link Jordan
Corn on the Cob - Comments on Fixing, By: Members - plus (Parmesan) Corn on the Cob Topping*, By: Wendi Markul Earley, May 22, 2015
Corn Pudding*, By: Jane Walker Osborn, August 3, 2014
Country Shrimp Stuffed Bell Peppers*, By: Stephanie Foley, August 30, 2016 - Cross Posted in Fish
Cranberry Sweet Potato Casserole*, By: Deborah Hilsenbeck
Craving Beans*, By: Barbara Bonner, July 10, 2015
Creamed Corn*, By: Corliss Buchheit, March 1, 2016
Creamy Garlic Mushrooms*, By: Kathleen Sanden, December 12, 2014
Creamy Veggies with Bacon & Caramelized Onions*, By: Kathleen Valentine
Crisp & Garlicky Vegetables, By: Chelsea Euliano Barrios, May 11, 2015
Crusty, Cheesy Potatoes Au Gratin*, Photo By: Brenda Dubay Sartori, - Ninja Cook Book
Curried Potatoes & Chick Peas*, By: Lisa Tromblay-Lmt, March 20, 2015
Curry, Chickpeas & Cabbage*, By: Madeline DiDonato, June 5. 2016
Danish Style Red Cabbage*, By: Jessica Nusz, December 11, 2020
Dried Tomatoes, By: Bonnie Smith, August, 3, 2015
Dry Beans in the Ninja
Easy Chicken Caesar Salad & Wraps*, By: Allana Alla Robinson, July 10, 2016
Easy Potato Bake*, By: Tanya Cameron, December 28, 2014
Edamame*, By: Trish Obrien, August 29, 2014
Eggplant & Artichoke Parmesan, Ninja Recipe Book, July 30, 2014
Eggplant Lasagna*, By: Kelly O'Rourke, March 25, 2015 – Cross Posted in Pasta
Eggplant Parmesan*, By: Judi Brooks, November 5, 2014
Emeril's Slow Cooked Bam-B-Q Baked Beans
Fast & Easy Green Beans, By: Connie West McPherson, March 29, 2016
Fixing Dry Beans in the Ninja
French Fries- Using Oil*, By: Shelly VanMeter Roth, August 10, 2014
Fresh Green Beans*, By: Joyce Barbarotta Peters, July 29, 2016
Fresh Squash, Zucchini, Sweet Onion, By: Jimmy Wright, June 14, 2014
Fried Cabbage*, By: Allana Robinson, December 11, 2018
Fried Cabbage*, By: Jenn Tillery, June 16, 2015
Fried Cabbage, By: Cathy Schultz, February 12, 2015
Fried Green Tomatoes Topped with Chicken Breast & Mango Salsa*, By: Randall McGouirk, June 5, 2016
Fried Okra*, By: Jane Walker Osborn, August 02, 2014
Fried Potatoes*, By: Allana Alla Sverbil, October 13, 2015
Fried Spicy Potatoes*, By: Claudia Gaiser, June 11, 2018
Frozen French Fries, also - Ore-Ida Zesty Texas Cut Fries & Tater Tots
Funeral Potatoes, By: Mary Clark, April 6, 2015
Garlic & Parsley Smashed Potatoes*, By: Rita Ramos
German Potato Salad (Slow Cook), By: Gael O'Brien
German Red Cabbage*, By: Jeff Hudson, October 9, 2015 – combined with - Beer Brats*, By: Jeff Hudson, October 9, 2015
Giving Frozen Vegetables A Fresh Taste*, By: Michelle Painter Williams, May 5, 2016
Green Bean Casserole, By: Aurelia Dougan McCollom, August 24, 2014, - with Link
Green Bean Casserole, By: S Alfred Baker, November 1, 2014
Green Bean Recipe, By: Deborah Walczak, April 10, 2015
Green Beans – The Best Ever, By: Melissa Hubbard, December 20, 2015
Green Beans with Potatoes, Onion & Pork*, Connie Bradley, May 25, 2015
Green Pepper Casserole*, By: Sue Karasek Nottmeier, January 8, 2015 – Cross Posted in Casseroles
Gulliver's Creamed Corn, By: Dorie Sandell, December 20, 2015
Halushki - A Polish Dish*, By: Gail Auer Buckley Gormley, July 22, 2014 Cross Posted in Pasta
Halushki (Cabbage and Noodles)*, By: Edward N Robin Hipsher, - Cross Posted in Pasta
Hash Brown Casserole, By: Connie Hamilton
Hasselback Potatoes*, By: MaryJo Powell, July 28, 2014
Hatch Green Chiles, By: Pamela Rainey
Homemade Fries*, By: Brian M Almashie, August 30, 2014
Honey Orange Glazed Carrots*, By: Tommie Bradford, Apr 21,2014
Hot German Potato Salad*, By: Kathleen Valentine
Italian Stuffed Peppers*
40 Minutes to Potato Salad!, By: Rose Nelsen, May 1, 2016
I have done the boiled eggs with the Programmed Steamer Function and it works great. I had potato salad stuck in my head today so I had the idea of cutting my baby red potatoes in half and putting them in the bottom of the Ninja pot, adding 4 cups of water. Adding the rack and placing the eggs on the rack. They were Programmed Steamed for 19 minutes. While steaming, I used my Nicer Dicer for the onions. I assembled all of my ingredients; (use your favorite salad ingredients and seasonings). When the steaming was finished, I moved the eggs to an ice water bath. The Nicer Dicer was then used for the potatoes, without peeling, (my preference), then the shelled eggs. The potato salad was made in 40 minutes from start to finish. I’m super excited it worked to do potatoes and eggs at the same time. I Love my Ninja!!
**Added comment by: Aurelia – Add a couple of extra eggs and make deviled eggs too!
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Acorn Squash*, By Aurelia Dougan McCollom, October 5, 2016
Ingredients:
¼ cup water
1 acorn squash
⅛ tsp. cinnamon - optional
⅛ tsp. nutmeg - optional
¼ cup brown sugar
2 Tbs. butter
Directions:
Cut the stem off the acorn squash. Then cut it in half length-wise. Add the ¼ cup water to your Ninja pot.
Place the butter pat in the cut acorn and add the brown sugar. Sprinkle with cinnamon and nutmeg. Place the acorn squash in the pot. Do not use the rack or the pyramid mat. Place it directly in the pot.
Sprinkle over the cinnamon, nutmeg and brown sugar evenly onto the squash.
Cover and cook on Slow Cook High for 2 hours without opening the lid while it cooks. Cooked perfectly! Let the Ninja go to Auto Warm or turn to Warm/Buffet to hold. In this recipe they actually were on Buffet for 1 hour before serving.
Serve and enjoy!
*While the ingredients call for measurements, personally I love butter and brown sugar. I used 2 Tbs. for each half and filled the remaining with the brown sugar. I did not measure the brown sugar. (Please don’t use margarine – EVER!)
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Acorn Squash (Ninja Baked)*, By: Lisa Cousino
Made a wonderful little lunch for myself today.
Ingredients:
1 acorn squash
2 Tbs. butter, melted
2 Tbs. firm brown sugar
¼ tsp ground cinnamon
Directions:
Turn you Ninja to Oven setting of 350°.
Cut acorn squash in half and place on cooking rack with the cut side facing down.
Bake for 30 minutes.
Turn cut side up and drizzle with butter then sprinkle with brown sugar and cinnamon.
Bake for 30 minutes more. Enjoy!
**added comments** - Jeanne Grady I like to do this with bacon rather than butter. When the squash to done, spoon out some of the bacon drippings and mix the rest with the brown sugar into the squash for great flavor. Sometimes I have to stick the pan in the broiler for a few min. To crisp up bacon but the flavored are delish. Yummy
Betty Link Jordan I do this too but I mix some chopped pecans in with the brown sugar. Yummy!
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Amazing Sweet and Savory Bacon Wrapped Green Beans*, By: Kathleen Valentine, - Cross Posted in Pork
Ingredients:
Bacon
Can green beans (whole)
Garlic Salt
Brown sugar (which ever you have will work)
Foil
Directions:
If you want to fix these in the Ninja, I would wrap and place in the crock and use either the oven setting as stated or use Stove Top High to fry the bacon. Then follow instructions. You could use the Buffet setting to hold.
Original Directions:
Drain Beans and take approximately 8 green beans and bundle them together over a slice of bacon and wrap them up. It is fine to have the ends sticking out on either side. Place them all on a foil lined baking sheet with a lip because you will have drippings from the bacon. Sprinkle with garlic salt and brown sugar.
Place in a 400°F oven for 20 minutes. You will need to take them out and flip them over after the 20 minutes and cook for additional 15- 20 minutes. You might need to drain the baking sheet with the excess fat drippings before placing it back into the oven. Sprinkle with more garlic salt and sugar after flipping and before putting them back into the oven.
You can serve immediately or store and reheat in the over later. They are just as good. Just make sure to reheat in the oven so the bacon crisps back up. Microwave=soggy.
Note: One can of green beans makes approximately 8-10 bundles and hence will require 8-10 slices of bacon.
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Arkansas Green Beans, September 11, 2017
Ingredients:
5 (15-ounce) cans green beans, drained (note: you can substitute a similar amount of frozen green beans, about 4 (12-ounce) bags, thawed, or you can use fresh green beans, too).
Cut Down Version – 1 (15-ounce can) cut green beans
12 slices bacon – 2-3 slices
2/3 cup brown sugar – 2 Tbs.
¼ cup butter, melted – 2¼ teaspoons
7 teaspoons soy sauce – 1¼ teaspoons
1½ teaspoons garlic powder – ¼ teaspoon + a pinch
Directions:
Turn the Ninja to Stove top High. Brown the bacon. (The bacon should be cooked, but not crispy.) Remove the bacon and excess grease. Add the green beans to the Ninja. Sprinkle the bacon pieces on top of the green beans.
Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour this mixture over the green beans and bacon.
Turn your Ninja to Slow Cook Low for 2 hours, or Slow Cook High for 1 hour. Let the Ninja go to Auto-Warm/Buffet to hold. Stir just before serving to mix up the ingredients.
Added comment – for 1 can, use the amounts given (Cut Down Version) following the original recipe ingredients. This small amount can be microwaved.
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Artichokes*, By: Mary Ann Bethea, May 15, 2015
Programmed Steam for 48 minutes. I used the red silicone rack and I added 4 cups of water and 2 small lemons sliced thinly. Any longer and I would have had to add more water. They were cooked perfectly.
Artichokes are done when you can easily pull off a leaf...."meat" should be tender.
If you have the Ninja 3, just follow the same directions, but time your unit manually.
I mix mayo or Miracle Whip with a bit of garlic powder and lemon juice...these were delicious!!!I also have used melted butter and lemon if served hot and a mayo dip if cold.
You take the leaf off and scrape the meat off. The best part is when you get to the center, you cut out the choke (thistle) and cut up the heart and eat up the rest of the dip Mmmmmmmmmm.
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Artichokes, By: Carol Cole DuLac Orme
Artichoke success! So easy!! 2 jumbo artichokes. I cut the stem ends off. Put the rack in the Ninja..Handles up. Put some water in the Ninja up to the bottom of the rack...the 2 jumbos fit perfectly, cut stems down. Turned it on Stove Top High. They were done in 45 minutes and PERFECT.
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Asian Lettuce Wraps, By: Monica Newman, February 16, 2015
Ingredients:
2-3 boneless skinless chicken breasts, finely chopped (easier to chop when still slightly frozen)
1 can of water chestnuts, drained and finely chopped
1 bunch of green onions, finely chopped
teriyaki/soy sauce (I like SoyVe)
lettuce cups
garnish: chopped peanuts, toasted sesame seeds, chopped cilantro, lime juice,
your choice and to taste
Directions:
On Stove Top High brown up chicken with enough terriyaki/soy sauce (I like SoyVe) to cover chicken. Add the water chestnuts and green onions. Simmer on Stove Top Medium until most of the moisture is simmered out. Serve in lettuce cups and garnish as desired. They are yummy
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Asparagus Cooking Comments, By: Members
Aurelia Dougan McCollom I've never, ever fixed asparagus. 350° some olive oil and some minced garlic, and so tender in about 10 minutes..
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Barbara Callahan Not sure it is the best, but I steam mine on the rack with a dab of butter & some seasoning next to a piece of seared salmon over a lemon-wine-water infusion for about 10-15 minutes
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Sarita Sarita No rack, oven setting 350° degrees for 10 min. Sprinkle with Olive oil and salt. Ah may zing! It was so delicious I had it both Tuesday and Wednesday nights!
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Sarita Sarita Yes, directly in the Ninja, I did Olive oil and salt while cooking.
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Michelle Whitman I steamed mine for about 10 minutes then dried the pot and kinda grilled them right in the crock to give them some char marks. Perfect!
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Alayna Soubie Stiffler I did mine on the oven setting at 350° for 10 minutes. No water, just a little olive oil and salt and it was better than the roasting I do in my oven on a baking stone.
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Alayna Soubie Stiffler Do the natural break at the stock of it and rinse it under cold water. Very simple and can be cooked very easily. My girls will only eat it roasted
Sarita Sarita Natural break?
Alayna Soubie Stiffler take the bottom of the asparagus and bend it slightly, it will snap off easily and the woody stock will be removed. You can boil the woody stocks for great stock for asparagus soup
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Cindy Guth I did asparagus the other night. Put in a large plastic bag with some chopped garlic in the glass jar. Squeeze bag and coat asparagus with olive oil and garlic. Put in crock. Add a little pepper. Cook on oven high for about 15 min, tossing it every few minutes. Was so yum!
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Asparagus*, By: Shelly VanMeter Roth, September 13, 2014
For asparagus, I drizzled with olive oil and sprinkled with garlic salt, pepper and grated parmesan cheese. Toss to coat. Bake on Oven setting 350° for about 15-20 minutes or desired crispness.
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Asparagus Roll Ups*, By: Joan Adams Schilling, September 8, 2014
Ingredients:
½ cup mayonnaise
3 tablespoons Dijon mustard
1 lemon, juiced and zested
2 teaspoons dried tarragon
1 teaspoon ground black pepper
½ teaspoon salt
16 spears fresh asparagus, trimmed
4 skinless, boneless chicken breast halves
4 slices provolone cheese
1 cup panko bread crumbs
Directions:
Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.
Cook asparagus in the microwave on High until bright green and just tender, 1-1½ minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (re-sealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about ¼ inch. Repeat with the rest of the chicken breasts.
Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
Turn your Ninja to Oven setting of 425° and bake for 40 minutes. I did the asparagus in the microwave and put the prepared chicken in the baking pan on the rack. I did not put water in the bottom of the pan as I wasn't sure if that would make the panko soggy. It turned out perfect!
Notes
The first thing out of my husband's mouth was "WOW!". This recipe is good enough to serve company and the presentation is beautiful. It is very rich and a little goes a long way. I would say you could halve the breasts after you flatten them and that would be enough to serve one person. A keeper recipe!
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Asparagus with Lemon Aioli*, Ninja Recipe Book, May 5, 2014
Ingredients:
1 lemon
1/3 cup light mayonnaise
1 small garlic clove, minced
¼ teaspoon salt
Ground black pepper
1 cup water
1 pound asparagus, trimmed
Directions:
Grate ½ teaspoon zest and squeeze 2 teaspoons juice from lemon into bowl. Stir in mayonnaise, garlic, and salt. Season with black pepper.
Pour water into pot. Place roasting rack into pot. Place asparagus on rack. Set Oven to 350° for 10 minutes. Cover and cook until asparagus is tender.
Season asparagus with additional salt and black pepper. Serve with lemon aioli.
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Asparagus Wrapped In Bacon*, By: LaSonn Young Robinson, May 29, 2014
Just grab 2 or 3 asparagus pieces. Wrap downward and add to the pot. Probably should have used the pyramid mat that I DON'T have yet lol! 400° for 45 minutes.
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Au Gratin Potato Casserole*, By: Don Max Cindy Crouse, January 1, 2015 (Made in the Multi Purpose Pan set on the Roasting Rack)
Ingredients:
3 cups sliced, peeled, and cooked potatoes
1½ cups fully cooked ham, diced
¼ cup onion minced,
½ cup butter
½ cup all-purpose flour
2¼ cups milk
1½ cup shredded cheddar cheese
1 teaspoon salt
Directions:
Combine potatoes, ham and onion in the multipurpose pan.
Melt butter in a med saucepan over med heat.
Stir in flour until smooth.
Gradually add milk, stirring constantly until mixture thickens and bubbles.
Add cheese and salt
Stir until cheese melts.
Pour over potato mixture and stir gently to mix.
Place the rack and your multipurpose pan in the Ninja. Turn to the Oven setting of 350°and bake for 35 to 40 minutes or until bubbly. (I dropped the temperature to 325°) but it was not done in 40 minutes so I upped it to 350° for another 15 minutes. It was very cheesy and good!
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Au Gratin Potatoes, Pork, & Corn, By: Cheryl Steiner- Spicer, August, 25, 2014
Add boxed Au Gratin potatoes ingredients to your Ninja and cook on Stove Top Medium until it starts boiling. Stirring occasionally. I added cooked diced pork steak and corn. Turn down to Stove Top Low. Place lid and cook 15 minutes. I went to buffet when the sauce was thick. YUMMY!
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Bacon Brussel Sprout Gratin*, By: Tina Nordhavn-Allman, November 30, 2015
Ingredients:
4 tablespoons butter
2 pounds Brussel sprouts, rough ends cut off
1 lb bacon
Pinch or two of red pepper flakes
Salt and pepper
1 cup heavy cream
1 cup (or more if you like) shredded cheese (I used Colby Jack)
1 cup breadcrumbs
Directions:
In one Ninja I fried up the bacon and in the other I brought water to a boil and cooked the sprouts for about 7 minutes. You can do the sprouts on the stove while the bacon cooks in your Ninja.
Chop up the crispy bacon.
Rough chop the sprouts (I cut most into 4ths)
Put the sprouts, half of the bacon, red pepper flakes and salt and pepper in the Ninja and stir.
Add the cream, cheese, breadcrumbs then bacon. Add the butter all over the top of the breadcrumbs in small chunks.
Set the Ninja to Slow Cook High and cook for about 2 hours then switch to Warm/Buffet.
Delicious!!! Everyone really liked it.
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Bacon-Wrapped Cabbage*, By: Kathleen Valentine
This is my Ninja version of the bacon-wrapped cabbage wedge recipe that has been circulating around Facebook. It was so delicious. I used half a head of cabbage for 3 servings.
Cut cabbage head in half then cut one half into 3 wedges. Place each wedge on a piece of heavy aluminum foil. Sprinkle both sides with garlic powder and coarse black pepper. (The recipe calls for salt but I don't use it.) Wrap each wedge with bacon (I used 2 strips per wedge). Wrap tightly in foil. Place in the pot and turn to Oven at 350° for 30 minutes. Turn over after 20 minutes. Check. You may need another 5 minutes. Unwrap and sprinkle liberally with parmesan cheese. Yum.
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Baked Artichoke
Ingredients:
Artichoke
Lemon
Olive oil
Salt
Pepper
Minced garlic
Parsley
Parmesan
Directions:
Remove the stem of the artichoke. Cut about one inch off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Season with salt and pepper. Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals.
Wrap the artichoke in aluminum foil. Place on the pyramid mat or rack. Turn the Ninja to the Oven setting of 425°F/220°C and bake for one hour 20 minutes. When done, serve with extra parsley, lemon wedge and your favorite dipping sauce. Enjoy!
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Baked Cubed Potatoes*, By: Cynthia Dobbs, May 3, 2015
I just put some potatoes to bake in my Ninja. I peeled two baking potatoes, cut them in cubes, sprinkled on a little kosher salt, black pepper and spicy Mrs Dash. Put three pats of butter on them and wrapped them up in non stick foil. Placed them in the multipurpose pan and set it on my rack. Turn your Ninja to the Oven setting of 350°F for about 1 hour.
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Baked Cubed Potatoes in Foil, By: Beth Rowand Knight, January 9, 2016
I tried something for the first time tonight. Earlier today I saw a recipe in the potato section in the files about baked cubed potatoes. I got my idea from that. I took a pretty good sized sheet of foil. I sprayed it with Pam. Next, I peeled and cubed 3 potatoes. I placed them on the foil. I salted and peppered the potatoes and sprayed with liquid margarine. I finally folded foil over the potatoes leaving the center open a little.
While I was preparing that I preheated Ninja to 425°F. Maybe 7-8 minutes.
I placed the foil packet of potatoes directly on bottom of main pan. Then I wanted to warm up left over baked beans and hot dogs so I placed them in the multipurpose pan. Put that in the rack then placed that on top of the potatoes.
I then decided to put a cup of water around the foil packet so the potatoes wouldn't burn. I turned the Ninja down to 375°F. It baked for 45 minutes.
The potatoes were nice and brown on the one side and cooked through. The beans and hot dogs were done at the same time.
So the moral of this story is you can make browned cubed potatoes without having to turn them over and also do something in the other pan (all baked in the Ninja) at one time.
****
Baked Parmesan Tomatoes, April 10, 2015
Ingredients:
4 tomatoes, halved horizontally
¼ cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
¼ teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil
Directions:
Preheat for at least 10 minutes on 425°. Place in your Ninja. If you have a Pyramid mat use it, or if you have a small baking sheet, place that on top of the pyramid mat. If neither, use your wire rack. Top with Parmesan, oregano, salt and pepper. Drizzle with olive oil and bake until the tomatoes are tender, about 15 minutes.
****
Baked Potatoes*, By: Aurelia Dougan McCollom
Use 400-425° - your choice.
Wrap the potatoes in foil. Turn to the Oven setting of 425° for an hour. Place on the rack. You can also double wrap your seasoned potatoes with aluminum foil & pierce. Put them directly in the pot. Use the same Oven setting of 425°F for 50-60 minutes. Turn them after 30 minutes to keep from burning. PERFECT!
You can also just place on rack and don’t wrap them.
And now on the Pyramid mat. No turning - 425°F about 1 hour and 10 minutes for 5 big potatoes. Not cutting your mat works the best for the potatoes because it will be across the bottom and go up the sides. The potatoes can rest alongside the pot and no turning no scorching. Love it!
Baked potatoes will take an hour, (depending on size), but, baby red potatoes, 400°, 45 minutes. No turning of the potatoes & no scorching on the Pyramid Mat.
****
Baked Potatoes – Steam Baked, By: Pamela Schwaner, December 27, 2018
Prep Time: 5 minutes
Cook Time: 45 minutes
Ingredients:
2 large baking potatoes, scrubbed and poked
Directions:
Add 1½ cups water to the Nina pot. Select the Steam Bake setting. Set the temperature to 325°F.
Set the timer for 45 minutes.
****
Baked Sweet Potato Fries*, By: Cori Ruppert, September 2, 2015
2 sweet Potatoes cut into strips. Toss with olive oil and season to taste. Turn to the Oven setting of 425°F. Place on the rack and bake until light brown and crispy
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Baked Sweet Potatoes*, By: Cynthia Dobbs, May 24, 2015
My husband wanted marshmallows on top so when I took them out of the Ninja I poured some on top to melt. Before I could take a picture he was already scooping them on his plate. He loved them and they were delicious. I served them with baked ham that I cooked overnight on Slow Cook Low.
Ingredients:
5 medium sweet potatoes peeled and cut into chunks
¾ cup of brown sugar
½ tsp Kosher salt and cracked black pepper
6 tablespoons of butter, cut into pieces
Directions:
Line the multipurpose pan with nonstick foil.
Put the potatoes in the pan. Sprinkle the brown sugar on top. Add the salt and pepper. Add the butter to the top. Wrap the foil around and seal. Set the pan on the rack. Turn your Ninja to the Oven setting of 425°F and bake for 40 minutes, or until potatoes are tender.
****
Baked Sweet Potatoes*, By: Aurelia Dougan McCollom
Oven Temp set to 425° for about 45 minutes, placing on the Pyramid Mat.
****
Balsamic Brussels Sprouts
serves 4‐6
Ingredients:
2 pounds brussels sprouts, trimmed and halved
½ cup balsamic vinegar
¼ cup parmesan, grated
¼ cup olive oil
2 tablespoons packed brown sugar
Salt and pepper, to taste
Directions:
1 Add olive oil, brussels sprouts, salt, and pepper to your Ninja pot. Stir well to thoroughly coat.
2 Turn to Slow Cook High for 2 hours, or Slow Cook Low for 4 hours.
3 To make the glaze, heat balsamic vinegar and brown sugar in a small saucepan over medium‐high heat, until it starts to simmer. Let simmer until liquid reduces by half, about 5‐10 minutes.
4 When brussels are cooked through, drizzle with glaze and top with parmesan.
5 Serve warm and enjoy!
****
Barbequed Baked Beans, By: Beth Stern
I made the most amazing bbq baked beans from scratch. I actually doubled this recipe, using 2 lbs. of beans, as I was cooking for a crowd this weekend.
Ingredients:
16 oz dried kidney beans
6 cups water
1 medium onion, chopped
1½ cups ketchup
½ cup molasses
½ cup brown sugar
2 Tbs. Dijon mustard
2 Tbs. bottled hot sauce
7 or 8 dashes of liquid smoke
Directions:
1. Cover beans with water and let soak overnight.
2. Next morning drain, rinse and cover with water and bring to a boil On Stove Top High & let simmer for an hour, covered. Drain well in colander. Rinse out Ninja and place beans back in crock.
(clarification on directions: Beth Stern
Sorry I didn't get this, I don't have a smart phone and was out yesterday. The water was for soaking then boiling the beans. Then the beans are drained and rinsed and put back in the Ninja. The original recipe is for 1 lb of beans. (I doubled it to 2 lbs. and doubled everything else.)
3. Mix together remaining ingredients and mix into beans. Cover Ninja and Slow Cook High for 1 hour then, Slow Cook Low for 6 to 7 hours.
****
Beans ala Francaise*, By: Michelle Painter Williams, April 12, 2016
Beans ala francaise based on the recipe from the “French Slow Cooker Cookbook”
Ingredients:
1lb dry great northern beans, picked over and rinsed
1 large carrot, peeled and quartered
1 stalk celery, halved
1 medium onion, whole
1 whole garlic clove
2 fresh parsley sprigs
2 tsp salt
Directions:
Soak beans overnight and drain. Add the beans to the Ninja pot. Add the rest of the ingredients. Cover with water by one inch. Turn Ninja the dial to Slow Cook Low for 8-10 hours or Slow Cook High for 6 hours. Discard the vegetables.
I use these beans to make baked beans, chicken and beans, beans and rice and bean soup.
**Added comment - Sometimes I have found the beans not softened after the cook time. So this time I boiled them on Stove Top High for 40 minutes before turning the Ninja to Slow Cook Low. The beans are plenty soft! Better than hard and inedible!
****
Beets, Fresh Roasted, By: Marisa Stemple Beard
Add 3 cups of water to the Ninja. Place the rack and beets on the rack. Turn to the Oven setting of 400°, (would do 350° next time). Unfortunately I am not sure how I long I cooked them because I fell asleep and woke up to a burn smell. The water had boiled out -- BUT the beets were wonderful!
(**It’s usually 1 cup water/ 10 minutes of baking time – Aurelia)
****
Better Than Fries Baked Potato*, By: Wendi Hacker, January 11, 2015
Making better than fries baked potato in Ninja.
Sliced your potatoes almost all the way through. Drizzle with olive oil over the top and sprinkle with sea salt.
Turn your Ninja to Oven setting of 425°F, and bake for 1 hour, depending on the size of the potato. No water is added to the pot.
Sprinkle with parmesan or cheddar cheese when almost done. Yum!
*Hint: Garrick Stolz - To cut the potatoes *almost* all the way through, place a chopstick on either side of the potato, then cut. Works like a charm!
Beth Pund - If you don't have chopsticks, you can use two wooden spoon handles!
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Betty Crocker Au Gratin Potatoes*, By: Dennis Clark, August 21, 2014
Okay, I did it! Cooked the Betty Crocker Au Gratin potatoes in the Ninja pot and they were great! Did the exact mixing as in the instructions on the box. Turn your Ninja to the Oven setting of 400° and cook for 20 minutes. They came out perfect with a nice brown bottom!! I've now taken over the Ninja from Cheryl, and since I keep getting better, I'm thinking about renting myself out!
****
Black-Eyed Peas, By: Glenna Smothers Lightsey, December 31, 2016
I soak the peas (about half pound for just the 2 of us). Drain. To the peas, add 2-3 cups of water or broth. Add a slice of thick cut bacon or 2 regular cut pieces, and a clove of minced garlic. Salt, and pepper to taste. Turn to Slow Cook Low for about 1½ hours. Cook until tender. Test for tenderness during the end of cooking time. It's just a simple recipe but it's what we like and eat every New Years.
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Black-Eyed Peas, By: Darnie Tisdale, December 31, 2016
Add the peas to the Ninja. Cover with water. Turn the Ninja to the Oven setting of 425° and bring to a boil. Reduce to the Oven setting of 325°F or 350°F for about an hour. Test for tenderness. Salt pepper to taste. I season with ham or bacon. Very easy.
****
Black-Eyed Peas Chili, By: Cindy Durham, December 31, 2016 – Cross posted in Chili
Ingredients:
1 lb. bulk pork sausage (I use Jimmy Deans)
1 medium onion, chopped
½ cup celery, chopped
4- (15 oz.) cans black-eyed peas, undrained
1- (14 oz.) can diced tomatoes, undrained
1- (10 oz.) can tomatoes with green chilies, undrained (Rotel)
2 Tablespoons chili powder
Directions:
Turn the Ninja to Stove Top High. Brown the sausage. Drain grease if needed. Add celery and onions and cook until translucent.
Add black-eyed peas, tomatoes, rotel, and chili powder.
Bring to a boil, reduce heat to Stove Top Low and simmer, covered for 30 minutes.
****
Breaded Cauliflower*, By: Allana Alla Sverbil, August 11, 2015
Ingredients:
Eggs (amount depends on how much cauliflower is being used. Generally speaking, 4-5 should be plenty)
Cauliflower
Spices of choice (we used salt & ground black pepper)
Bread crumbs of choice (we used plain)
Olive oil
Prep:
Remove leaves from cauliflower and break it into the size of your choice - smaller pieces cook quicker
Beat eggs in a bowl which is big enough to dip the cauliflower pieces into. Mix spices into this. Set to side.
Place bread crumbs in bowl big enough to dip cauliflower pieces into. Set to side.
Dip cauliflower pieces into egg mixture so that it is fully covered in egg then into the bread crumbs so that it is fully covered in bread crumbs. Repeat this for all cauliflower pieces then set to side.
Recipe:
1) Cover the main pot of the Ninja in olive oil then place the breaded cauliflower into it. Set the Ninja to Stove Top High - do not cover with lid. Allow for each side of the cauliflower to brown prior to flipping it to other sides. Once all sides are slightly browned, serve!
Serving:
We served ours with Ninja-mashed potatoes, but you can munch on them as poppers with some ketchup!
****
Broccoli, By: Madeline DiDonato
I just roasted some fresh broccoli in the Ninja. Place the broccoli in the pot. Drizzle of olive oil (probably 1 Tbs.), salt & garlic powder. Turn your Ninja to Oven setting of 350° for 15 minutes. YUMMY!
****
Broccoli Comments for Fixing
Alexis Joachimides Lefebvre - I would use Stove Top High. Sauté the broccoli in the olive oil until tender but firm, not limp. If you like garlic, mince a few cloves and heat in the olive oil before adding the broccoli. I often toss mine with a few Tbs. of Parmesan at the end.
Teresa Sacksteder - Oh the Parmesan on the broccoli I sounds so good!!!
Jeanne Grady - Or steam it. Add s & p and a little lemon juice.
Beth Pund - Also try Laughing Cow Cheese on your broccoli! It is awesome!
****
Butternut Squash*, By: Marie Mastracci
Cut Butternut Squash in half and scrape out seeds.
Add 3½ cups of water to Ninja pot and turn to Stove Top High to get the water simmering. Then I'll turn it to Oven 350°. Place rack in Ninja Pot.
Place 2 halves of Squash on rack. (This Butternut Squash was huge and I had to play around with placement and push down on lid)
Steam for (??), as long as it takes. I forgot to time it. 30 minutes? Sorry.
Scoop flesh into small casserole dish. Add seasoning, butter, milk to taste and mash.
Shake grated parmesan on top and broil until browned.
***Added comment*** by: Aurelia Dougan McCollom – If you have a kitchen torch, try browning with it instead of the broiler.
****
Brussels Sprouts, By: Scott Schroeder
12 to 14 large Brussels sprouts
1 Tbs. olive oil
2 cloves garlic, minced
pinch sea salt
2 tsp brown sugar
¼ cup roughly chopped pecans or walnuts, toasted
fresh orange juice or minced fresh ginger, optional
Directions:
Slice Brussels sprouts very thinly until they resemble a mound of feathery ribbons. I used a mandolin slicer set to thin.
Heat the olive oil over Stove Top High in Ninja and sauté the garlic for 30 seconds.
Add the Brussels sprouts and continue sautéing for another 4 to 5 minutes, until bright green and tender. I turned the setting to Stove Top Medium.
Add sea salt and brown sugar and toss together. Stir in toasted nuts. You can squeeze a few tablespoons of fresh orange juice or stir in some minced fresh ginger for some extra heat. I went with the OJ.
****
Butternut Squash, By: Sherri Quick
Oh my gosh, decided to try butternut squash that would normally take forever in the oven. I peeled and cubed the squash. Put the Ninja on the Oven setting at 400° for just a bit then seemed to hot, turned down to 250°. Put butter, brown sugar and seasoning. Delicious, within 20 minutes. The Ninja is a dream. I can't wait to know the timing on everything. Hope you all had a fabulous weekend.
****
Cabbage, Potatoes & Carrots*, By: Mary Nell Aguinaga, May 8, 2016
Turn the Ninja to Stove Top High. Cook 4 slices of cut up bacon. Add 2 Tbs. of olive oil and 1 chopped up onion, stirring occasionally, until soft. Add 1 medium head coarsely chopped cabbage, stir to coat with bacon drippings and olive oil. Add 4 cups water to the mixture. Add halved baby red potatoes and peeled and sectioned carrots. Do not stir. Leave potatoes and carrots on top of cabbage during steaming. Turn to the Programmed Steam setting of 20 minutes. 'P 20' will display; when steam is ready the 'P' will disappear and the countdown will begin. Turn to Warm and stir up gently stir in 1 tsp. salt, ¼ tsp. black pepper and a pinch of red pepper flakes.
****
Cabbage Roll Casserole*, By: Leslie Fasulo
Ingredients:
2 pounds ground beef
1 cup chopped onion
1- 29 ounce can tomato sauce
3½ pounds chopped cabbage
1 cup uncooked white rice
1 teaspoon salt
2- 14 ounce cans beef broth
Directions:
Turn Ninja to Stove Top High and brown your ground beef and onion. If necessary drain any excess grease.
In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together in the crock. Pour broth over meat mixture and stir. Turn Ninja to Oven setting 350°. Place lid. Stir after about every 15 minutes. It should take 30-45 minutes; after all.. this is a Ninja!
****
Cabbage Rolls*, Photo’s also by Allana Alla Robinson, By: Julie Taylor, December 27, 2016
1½ lbs. uncooked ground beef, or pork, or turkey, or you can mix
salt, garlic salt, pepper - to taste
2 heads of cabbage
2 cups cooked rice of your choice, (I used white today)
1 whole yellow onion, chopped
marinara sauce, (Classico)
Directions:
Mix the meats, onion and rice, season to taste. Meanwhile take a large stock pot of boiled water, shut off after you bring it to boil, soak a large head of cabbage in water for 5 minutes, I work with 2 heads of cabbage so you have plenty of large leaves. Take first head of cabbage out of water and soak the second one while your pulling cabbage leaves off of the first one. Fill a cabbage leaf with meat rice mixture. Roll it up like a burrito. Add a little marinara sauce to the bottom of the Ninja. Place cabbage rolls along the bottom. Add sauce to cover, followed by another row of cabbage rolls and more sauce, until finished. (If the leaves of the cabbage gets tough to peel, just soak it a little longer.
Turn the Ninja to Slow Cook Low for 8 hours. Serve with extra rice on the side.
Enjoy!
****
Cabbage Rolls*, By: Lana Bade, March 19, 2016
Ingredients:
12 cabbage leaves
1 cup rice cooked in beef broth
1 egg beaten
¼ cup milk
½ cup minced onions
1 pound extra lean ground beef
1 tsp kosher salt
¼ tsp garlic powder
2- (8oz) cans tomato sauce
1- (14oz) can diced tomatoes
1½ tsp fresh lemon juice
1 Tbs. brown sugar
1 Tbs. Worcestershire sauce
Directions:
Steam a head of cabbage. Remove core.
Remove leaves when cooled.
In a large bowl, combine rice, egg, milk, onion, garlic powder, salt and pepper.
Scoop about ¼ cup of the meat mixture into center of each cabbage leaf and tightly roll and tuck tightly to keep mixture inside.
Place into the Ninja pot.
Mix remaining sauce ingredients in a bowl and pour over cabbage rolls.
Cover and cook on Slow Cook Low for 7-8 hours.
Serves about 6.
****
Cabbage Rolls*, By: Michelle Bowers Gebers, September 16, 2014
Ingredients:
½ lb each or ground chuck and mild Italian sausage
½ large onion diced up
¾ cup uncooked rice
1-1½ tsp garlic
½ tsp or however much you like each of rosemary and oregano
2 eggs
Salt and pepper to taste
Directions:
Mix all of that together for your filling
Then turn your Ninja on Stove Top High, heat your water, and cook about 14 or so leaves until just tender. Take them out and obviously discard your water.
Roll meat mixture into your cabbage
1- 14½ oz can of diced tomatoes and tomato sauce
Directions:
To your Ninja pot add the diced tomatoes and tomato sauce. If you have tomato juice, use a little to "rinse" out the cans. If not, use a little water. Add whatever spices you'd like in your sauce (I just added a bit more salt and pepper and oregano and garlic). Place your cabbage rolls in your sauce mixture and cook on Slow Cook Low for 4-6 hours and drool while you're driving! Lol
****
Cabbage Rolls (Slow Cook), By: Gael O'Brien
Ingredients:
1 large head cabbage
1 can (8 ounces) tomato sauce
¾ cup quick-cooking rice
½ cup chopped green pepper
½ cup crushed saltines (about 15 crackers)
1 egg, lightly beaten
1 ounce onion soup mix
1½ pounds lean ground beef (90% lean)
1 can (46 ounces) V8 juice
Salt to taste
Grated Parmesan cheese, optional
Directions:
Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
Place cabbage rolls in your Ninja. Pour V8 juice over rolls. Cover and cook on Slow Cook Low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired.
****
Cabbage Rolls* (Slow Cook Recipe from Metabolic Cookbook adapted for the Ninja), By: Steve Lopez
Ingredients:
1 large head cabbage
1 can (8 ounces) tomato sauce
¾ cup quick-cooking rice
½ cup chopped green pepper
½ cup crushed saltines (about 15 crackers)
1 egg, lightly beaten
1 ounce onion soup mix
1½ pounds lean ground beef (90% lean) or ground turkey
1 can (46 ounces) V8 juice
Salt and pepper to taste
If Desired Favorite Seasonings (used Mrs. Dash and other spices to taste)
Grated Parmesan cheese, optional
Directions:
Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg, additional seasonings and soup mix. Crumble beef over mixture and mix well.
Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
Place cabbage rolls in Ninja on Slow Cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt, pepper, and cheese if desired
****
Cabbage Rolls (Stuffed)*, By: Holly Belcher, February 26, 2015
Made Stuffed Cabbage Rolls yesterday with help from recipe in files by Sherri Smithson Massey. Came out yummy!
Ingredients:
Cabbage leaves
28 oz can tomato sauce
Cabbage Prep: Cut off small part of cabbage core then carefully removed about 8 leaves from cabbage head. Boiled them for 3 minutes then rinsed in cold water.
Filling Ingredients:
1 lb. ground beef (I used 80/20)
½ cup sautéed onions
¾ cup cooked rice (I used Instant brown rice)
1 tsp. garlic
2 egg yolks
1 tsp. red pepper flakes
salt & pepper to our taste preference
Directions:
Divide filling into oval balls about ¼ per ball but varied depending on size of each cabbage leaf.
Place filling on cabbage leaf end, tucked in sides, then roll.
Put Ninja on Oven setting of 350°.
Pour ½ can tomato sauce in the pot of the Ninja pan (28 oz can).
Arrange cabbage rolls with fold side down into pot.
Pour remaining tomato sauce on top and add the lid.
Cook about 20 minutes until there is a heavy boil. Turn your Ninja to Slow Cook High setting for about 1 hour). Note: Can also be made on Slow Cook Low setting for 3-4 hours depending on cabbage roll size.
****
Cabbage Rolls (Unstuffed), By: Andrea Fay, January 19, 2015
Ingredients:
2 pounds of lean ground beef
1 Tbs. olive oil
1 large onion, chopped
4 cloves garlic, minced
1 small cabbage, chopped
2 cans 14.5 oz diced tomatoes
1 can 15 oz tomato sauce
1 cup of raw rice cooked separately and waiting...
1 tsp black pepper
1 tsp sea salt
Directions:
Brown meat on Stove Top Medium in your Ninja with garlic & chopped onion. Remove. Drain grease. Add the cabbage, rice, diced tomatoes, tomato sauce, salt and pepper. Turn to Stove Top High so you get a boil. Turn to Slow Cook Low for 3-4 hours check frequently to see if water is needed.
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Cabbage Rolls (Unstuffed Vegetarian)*, By: Michele Panzer-Evans, September 16, 2016 – Cross Posted in Vegetarian
Ingredients:
1 whole cabbage, chopped
1½ cups wild rice
1 large carrot, chopped small
½ onion, chopped small
5 cloves garlic, minced - ( I like alot of garlic, feel free to use less)
2 cans tomato sauce
1 can tomato soup
4 cups vegetable stock
salt and pepper to taste
Directions:
Add all ingredients to the Ninja. Turn to Stove top High and bring to a boil. Reduce heat to Stove Top Low. Cover and cook for 45 to 50 minutes or until rice is done and cabbage is soft.
****
Candied Sweet Potatoes, By: Aurelia Dougan McCollom, – Betty Crocker Picture Cookbook, 1968
Ingredients:
6 medium sweet potatoes or yams (1 ½ - 2 pounds)
Syrup:
1 cup packed brown sugar
¼ cup butter or margarine
¼ cup water
½ teaspoon salt
(I fix the syrup in a Pyrex measuring cup and fix it in the microwave)
Directions:
Scrub potatoes and place in Ninja. Oven Temp set to 425°. Place on Pyramid Mat and Bake! You can Boil the potatoes until tender, by adding water, if you prefer, without using the mat and just placing directly in the crock.
When tender, carefully remove and cool until able you are able to handle to take slip the skins off. Clean the Ninja crock. Cut into ½ inch slices. (I usually just cut the potatoes in half, length wise.) Add to baking pan, and pour syrup over the potatoes. (I usually make more syrup than the recipes calls for because… it is so good!) Oven setting 325°-350°, 45 minutes. Now… because we really like marshmallows, we top ours the last 20 minutes with mini-marshmallows, (or big ones), but don’t go overboard because they will expand, you can put it under the broiler for a few minutes to get that golden brown crispy, crunchy, yummy, sticky marshmallow! Or.. if you have a kitchen torch, use it!
Feel free to increase the amounts. We usually have 18-20 people, but not everyone likes sweet potatoes, (just the marshmallows!)
****
Candied Sweet Potatoes*, By: Michelle Braverman Pisko, December 23, 2014
Ok ladies, here is the recipe with all of my Ninja adjustments:
Ingredients:
¼ cup butter
2 tsp. vanilla extract
¼ tsp. salt
¾ cup granulated sugar
¾ cup firmly packed brown sugar
4 lbs. sweet potatoes, peeled and cut into ½ inch thick slices (about 6 smaller sized or 4 large potatoes)
1 Tbs. cornstarch
Directions:
Microwave butter in a microwave safe bowl at High 30 seconds to 1 minute or until melted; stir in vanilla and salt.
Stir together granulated sugar and brown sugar in a medium bowl. Lightly grease your Ninja. Layer the potatoes and sugar mixture; beginning with potatoes and ending with sugar mixture. Pour butter mixture over top. Cover and cook on Slow Cook High 3 hours. After 3 hours turn to Slow Cook Low for 1 hour or until potatoes are tender.
Transfer potatoes to a serving dish using a slotted spoon, reserving liquid in slow cooker.
Remove 1/3 cup liquid from slow cooker; whisk cornstarch into 1/3 cup liquid. Turn Ninja to Stove Top High and whisk in cornstarch mixture. Bring to a boil over Stove Top Medium heat; cook 1 to 2 minutes or until thickened. Add potatoes back to Ninja and mix with thickened sauce. Turn to Buffet until ready to serve.
Note: original recipe called for a cup of each granulated and brown sugar. It seemed like too much for the amount of potatoes but adjust to your liking.
****
Caramelized Onions*, By: Teresa Donald, November 13, 2018
Ingredients:
50# bag of onions – or amount of your choosing
EVOO – (Extra Virgin Olive Oil)
Directions:
Caramelized onions in one hour with your Ninja. I buy a 50# bag of onions and use my Ninja to caramelize, then freeze to use at a later date.
Cut onions to fill Ninja about ½ full and add a couple teaspoons EVOO.
Mix. Turn your Ninja to Stove Top Medium. Cover and check every 10-15 minutes. Stir. The last 15 to 30 minutes, uncover and stir as needed.
I do different colors: blond to dark so I have a variety in the freezer for whatever dish I am making.
So far I’ve found the Ninja gives me the best results. Using this method I did 5 freezer bags of caramelize onions in one day. A couple days of labor gives me caramelized onions for the next 6 months.
*Added comment by: Aurelia Dougan McCollom - If you do not have "Medium" on your Ninja - (it's only on the 3-in-1) you can use either the Stove Top Low or High. There is only a 2° difference between them. Also, you could use a low Oven setting of 225-250°F.
****
Caramelized Onions, By: Donna Stayer McIntyre, September 13, 2017
Ingredients:
8 onions, sliced thin
½ cup sugar
½ stick butter
Directions:
Add the ingredients to your Ninja. Turn to Slow Cook Low for 8 hrs. There is no stirring.
****
Caramelized Onions*, By: Brian M Almashie
Perfect on top of a steak, chicken breast or burger with Swiss cheese. Add to sour cream to make a dip. Put it in your omelets or on a pizza. Add to green beans. I think you get my drift...
Ingredients:
2 cups Dry White Wine
2 cups Beef or Chicken Stock
½ cup Water
½ cup Olive Oil
½ Stick Unsalted Butter
2 Garlic Cloves Crushed
2 Bay Leaves
Fresh Thyme and Chives
Salt and Pepper (to Taste)
5 Large Sweet Yellow Onions (Cut in Slices)
2 Large Shallots (Cut in Slices)
Few Dashes Tabasco (Optional)
Directions:
Mix all ingredients except onions in Ninja and heat until bubbling on stovetop high. Add onions and switch to slow cook for 8 hours. After 8 hours switch to steam bake 300° until most of the liquid is gone. Be sure to check and stir every 10 minutes so they don't burn. They will be done when most of the liquid is gone. OK to strain and season if needed.
You will be surprised how much they boil down and the concentrated flavor is amazing. It will keep in the fridge for a week.
****
Caramelized Onions & French Onion Soup, Slow Cooker, By: Michelle Braverman Pisko, September 30, 2014
The slow-cooker is the ideal way to make big batches of luscious, brown, meltingly tender Caramelized Onions for whatever purposes you like them.
Ingredients:
For the Caramelized Onions
12 small to medium sized yellow onions
3 medium sized red onions
6 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon dried thyme
For the French Onion Soup:
1½ cups beef broth
1½ cups chicken broth
kosher salt and black pepper to taste
6-8 slices (1-1½ inches thick each) French bread
olive oil for drizzling
6-8 thin slices Swiss cheese (or ¼ pound grated Swiss cheese, or more to taste)
Caramelized Onions:
Directions:
Half, peel, and thinly slice all of the onions. Drizzle 2 tablespoons of the olive oil over the bottom of the Ninja pot Add about half of the onions, sprinkle about half of the salt over the onions, drizzle another 2 tablespoons of the olive oil, and repeat with the remaining onions, salt, and olive oil. Sprinkle the thyme over everything and then use tongs to toss the contents so the onions are evenly coated with oil. Place the lid on the Ninja, turn the heat to Slow Cook High, and let it cook for 6 hours, stirring and flipping the contents from bottom to top after 1 hour and again after 3 hours. After those stirs, you should not need to keep agitating the contents of the Ninja unless your cooker runs hot. If you know it runs hot, it wouldn't hurt to move the onions around every couple of hours to prevent scorching. When the onions are deep golden brown to medium brown, turn your Ninja off and portion out the onions into freezer safe containers. I tend to do one batch big enough for French Onion Soup, and two smaller containers for pizzas, flatbreads, sandwiches, and whatnot.
****
Caramelized Onion with Pineapple*, (with Thread Comments), Brian M Almashie, October 5, 2014
Trying a twist on my caramelized onion recipe (in the files). Instead of white wine I used 2 bottles of Indian Pale Ale (Racer 5) and added three big slices of fresh pineapple to the mix. I'll have to wait and see how it turns out but it sure smells good.
Three Things at the Same Time Now* Brian M Almashie
My Ninja is on a roll and doing three things at the same time now. I'm slow cooking BBQ chicken breasts (in a PanSaver bag), caramelizing onions and roasting a garlic bulb. Now that's what I call productive.
Deborah Mills That looks so delicious! I've never used a bag in mine. Great idea to separate things. How long do you do the garlic?
Michelle Hussong Kizer How do u caramelize the onions?
Brian M Almashie - Deb, I slow cook the garlic bulb until it is golden brown about 4 hours (high). I drizzle olive oil and put a pinch of salt on top. I use it in recipes or add it in salad dressing.
Michelle there is a recipe for my onions in the files.
Carole Strasburg Hunt - Thats quite the concept...great..!!
Brian M Almashie My pleasure, ladies.
Try doing the garlic and using it in Caesar salad dressing. Makes a huge difference in taste. I also use it for garlic bread (mix it with butter and olive oil) and I rub it on a steak after grilling or cooking while it rests.
Martha Pickett Hymel- Can you use any roasting bag or is it special to Ninja
Petra Webb van Loosbroek- Wow you're like a Ninja Houdini! Looks amazing!
Joan Adams Schilling- Never heard of a pansaving bag..is it the same as a slow cooker liner or is it more like a cooking bag for turkey and roasts? Also, did you put it all directly on the bottom ortho pan?
Brian M Almashie Haha Petra-- I like to experiment and save time.
Joan, they go in crock pots to save on clean up. Hopefully the chicken will be even better in the bag.
You can get them at Amazon. I thought of doing this today when I wanted to cook chicken and onions at the same time.
Petra Webb van Loosbroek A lot of the truckers use those too for easy cleanup
September 28 at 6:41pm · Like
Brian M Almashie- I bet Petra. The BBQ sauce would stick to the pan.
Karen Strahl Malone- The Ninja is a multi-tasker!
Joan Adams Schilling- They are pretty pricey on Amazon but I found them 100 for $25 free shipping on eBay
Diane Duffer Kennedy- Looks delish. Ed Bullock try this!
Kristi Truman- Can we please get an after pic when it's all done?!
Deborah Mills- I was going to roast the garlic and put it in my mashed potatoes.
Brian M Almashie- Good idea Deb -- I've put caramelized onions in mash with basil before (goes great with meatloaf) and it was awesome. Never thought to add the roasted garlic tho! Great tip!
****
Cauliflower, By: Carol Fouser, February 13, 2018
Ingredients:
1 head of cauliflower
2 lb. bag Brussels sprouts - Costco
2 little sweet potatoes – cut in ¾ inch thick slices
¼ cup butter
5 garlic cloves - grated (I leave the paper on while grating it’s easier to handle and just toss the paper)
¾ cup powdered Parmesan
salt & pepper – to taste
olive oil - spritz
Directions:
Melt the butter in the microwave. Add the garlic, powdered Parmesan and salt & pepper. Stir to mix thoroughly.
Place the whole cauliflower in the middle of the Ninja. Surround it with the sweet potaotes and Brussel sprouts. Pour the butter mixture over all. Spritz with olive oil. Sprinkle with additional ground black pepper over the top. Turn the Ninja to Slow Cook High for 4 hours, or Slow Cook Low 5-6 hours.
It was fabulous!
****
Cauliflower Side Dish*, By: Cherrie Koeppler Christel, September 2, 2015
Ingredients:
1 bag of cauliflower, frozen
1 can cream of celery soup
½ can water
2 slices cheddar cheese
¼ cup bread crumbs
Fresh green beans, (optional)
Directions:
Add the cauliflower, soup, water, cheese and bread crumbs to your Ninja. (Fresh green beans from the garden were also added). Turn your Ninja to the Oven setting of 350°F for 20 minutes.
****
Charro Beans, By:Kelli Austin, August, 17, 2015
Ingredients
3 cups dried pinto beans
3 quarts water
12 ounces dark beer
salt
3 garlic cloves, minced
2 serrano peppers, seeded and minced
1 lb bacon, cut in 1-inch pieces
1 medium onion, chopped
3 roma tomatoes, chopped
1 cup cilantro, minced
Directions
Simmer in your Ninja the beans on Slow Cook Low 5-6 hours.
When the beans are light brown and soft, add salt, garlic and serrano peppers.
In a skillet, or in another Ninja, turn to Stove Top High. Fry bacon pieces and onion until bacon is crisp. Add to beans.
Lastly, add the cilantro and fresh tomatoes. Simmer for another hour. You can peel the tomatoes first or skim off the bits of peel as they float to the top during cooking.
****
Cheese Perogies with Kielbasa, Ninja Recipe Book, April 28, 2014
Ingredients:
¼ cup olive oil
1 large onion, chopped
2 cloves garlic, minced
1 package fully-cooked, turkey kielbasa (about 13 ounces), cut into 1/2 inch slices
1 package (16 ounces) frozen potato and cheddar cheese perogies
1 cup chicken broth
1 Tablespoon chopped parsley (optional)
Directions:
Pour 2 tablespoons oil into pot. Set to Stove top High and heat oil. Add onion and garlic to pot. Cook uncovered 5 minutes or until onion is tender, stirring often. Stir in kielbasa. Cook uncovered 5 minutes, stirring often.
Add remaining oil and perogies to pot and stir to coat. Cook uncovered 10 minutes or until perogies and kielbasa are browned, stirring often with a wooden spoon. Pour broth into pot. Cover and cook 5 minutes. Sprinkle with parsley, if desired.
**Added comment by: Alice Blakeslee - I made the Cheese Perogies with Kielbasa from the cookbook with a few adjustments. I used regular kielbasa instead of turkey kielbasa. So I only used 2 Tablespoons of oil and at the broth stage, I put in 1 Cup of frozen green peas. I didn't have Parsley.
**Added comment by: Leeanne Carr - I added fresh broccoli with the broth - served with sweet/hot mustard & sour cream - super yummy!
I use the turkey kielbasa & veggie broth.
**Added comment by: Beverly Kruger Thornton - I made these but I used beef hot dogs.
****
Cheesy, Bacon Potatoes*, By: Keri Hennecke-Steinruck, January 27, 2015
Turn your Ninja to Stove Top High and fry your bacon. I did 6 slices. Remove, let pot cool and wash. I used foil to line the pot of the Ninja. Cut potatoes. I used about 6 red potatoes. Put the foil in the Ninja a little hanging over to wrap over and cover the potatoes. Cut up the bacon in small pieces put half on the bottom of Ninja, put half of the potatoes on top. Sprinkle with cheese to your liking top with a little butter, salt and pepper. Repeat for second layer cook on Slow Cook Low for 3-4 hours or until tender. I did 3 hours and let it turn to Warm. Can add anything you like for flavor.
****
Cheesy Potatoes with Ham & Cabbage*, Tammy Ludwig Baughcum, June 29, 2014
I threw this together for dinner this evening. It is really good!
Ingredients:
9 medium potatoes, peeled & diced
½ head of green cabbage, diced
Ham, approximately 12 ounces diced
1 can cream of cheddar cheese soup
1 can cream of celery soup
1 cup of milk
½ cup margarine
1 teaspoon salt
¼ teaspoon pepper
Directions:
Place cheddar cheese soup, celery soup, milk, margarine, salt & pepper in the Ninja pot. Cook on Stove Top High Setting, stirring frequently until the sauce is mixed well and the margarine has melted. Add in the potatoes, cabbage & ham & mix well. Turn over to Slow Cook High setting and cook for 3 hours. Add additional salt & pepper to taste if needed.
****
Chili Relleno*, By: Dixie Upchurch
Ingredients:
ground turkey
onion
garlic
poblano peppers
taco seasoning
s&p
a little beef broth for liquid
several slices American cheese
½ tub lite cream cheese
1 can Ro-Tel tomatoes
Directions:
Roasting poblano peppers is NOT easier in the Ninja. I had a BUNCH of poblano peppers fresh from the backyard and I wanted to get them roasted and peeled for a stuffed pepper recipe. It worked, but was a long drawn out process. I think I tried to do too many at once. I DID get it done and I DID make an awesome chili relleno recipe that I served on a flour tortilla. I browned ground turkey on Stove Top Medium with onion, garlic & peppers, (half a cup of the Poblanos chopped, maybe more.) Seasoned with taco seasoning, salt & pepper, a little beef broth for liquid, several slices American cheese, cream cheese and Ro-Tel tomatoes. Topped with roasted poblanos and grated cheese and heat till bubbly. Serve with tortillas.
****
Collard Greens*, By: Corliss Buchheit, March 2, 2016
Ingredients:
2 smoked ham hocks
4 cups water
5 slices bacon
2 tablespoons bacon grease
3 lbs collard greens
salt, crushed pepper – to taste
1 tablespoon sugar
Directions:
Add the ham hocks and water to the Ninja pot. Turn the Ninja to Slow Cook High for about 5-6 hours. During the cooking time, place the bacon in the microwave to brown. Cool and crumble and add to the Ninja. Add about 2 Tbs. of bacon grease to the pot. Add the collard greens and seasonings. They are NOT supposed to be sweet. The sugar is just like putting salt in desserts. It balances the flavor. Turn the Ninja to Stove Top High for about 45 minutes or until the greens are tender. If you notice the liquid level on the greens is completely gone, just pour a cup of water on it and keep it cooking.
****
Collard Greens & Ham*, By: Maria Angelica Cruz, December 26, 2014 Ingredients:
2 pounds smoked ham hocks
5 pounds collard greens
2 Tbs. olive oil
2 medium onions
4 garlic cloves
4 cups chicken broth
1 Tbs. plus 1 teaspoon of cider vinegar
1 Tbs. sugar
2 teaspoon salt
¼ teaspoon of black pepper
¼ teaspoon of cayenne pepper
Directions:
Saute onions and garlic with salt and pepper until onions soft about 5 minutes on Stove Top Medium. Then increase to Stove Top High. Add chicken broth and bring to a boil. Stir in greens a handful at a time as they wilt, until all has been added. Turn off heat. Add vinegar, sugar, salt, pepper and cayenne pepper. Stir well. Add ham hocks. Cover and cook on Slow Cook High 4-5 hours or Slow Cook Low 5-6 hours. Taste and re-season to your preference. Enjoy!!!!!!!
****
Collard Greens & Swiss Chard*, By: Betty Link Jordan
These were really good tonight. I hate cooking them on the stove because there is always a chance they will boil over or spatter water all over. The Ninja cooked them perfectly. I use a ham hock, a little vinegar, minced garlic, chicken broth, and some brown sugar. They cooked in about 45 min. total. Added the chard about the last 20 minutes. I will forever cook them in the Ninja from now on.
****
Corn on the Cob - Comments on Fixing, By: Members - plus (Parmesan) Corn on the Cob Topping*, By: Wendi Markul Earley, May 22, 2015
Beer Steamed Cajun Steamed Corn on the Cob*, By: Chad Stewart Marsh, June 17, 2014
Ingredients:
Corn on the cob
Cajun spices
2 cans of beer
Directions:
Slice open corn cob, (I cut the husks horizontally, put in the butter and seasonings) and let it close back up. I prefer Slap Ya Mama (get it on Amazon if you're not from the Southern states). Place on rack. And steam for as long as there's beer left. I like to grill it after.
****
Corn on the Cob, By: Aurelia Dougan McCollom, June 17, 2014
We like to use "Shrimp Boil Spices or the liquid" in our water and add the baby red potatoes. Shuck the corn and add to the Ninja with the potatoes. Boil until tender on Stove Top High about 30 minutes; Oven 350-400° for 30 minutes, or turn to Slow Cook High for 2 hours. There are so many options for cooking.
****
Native Corn, By: Kathleen Valentine, July 9, 2014
Native corn just became ripe here and so I bought 3 ears at a farm stand and steamed them in my Ninja. I put 4 cup water in the bottom and put it on Stovetop High to get hot while I fixed the corn. I removed the heavy outer husks then peeled back the pale green inner husks to remove the silk. Pulled the inner husks back over them, 3 fit perfectly on the rack. I turned it to Oven 425° for 25 minutes and they were delicious!!!
****
Betty Link Jordan That's NOT a silly question - with the "season" coming for corn on the cob it's a wonderful question. I would think you could do it either way - oven maybe about 400° degrees or Stove Top High. Not sure of time. It may vary some with the variety of corn. Silver Queen seems to be more tender with smaller kernels so may not take as long.
***
Cheryl E. Ober - Maybe you could put the cobs in the steamer and add water to the bottom. Cook 7-9 minutes I would think.
****
Rita Ramos - I suggest shucking the corn, wrapping it in foil and place them in the Ninja. Cook on Slow Cook High for 2 hours. Do not add water. If you like your corn cooked softer then cook a bit longer (I don't know how much longer since we like our veggies with some crunch still left in them).
****
Becky Sutton - Well....I ended up shucking it...placing it on rack with around 2 cups of water in pot. Turn to Oven 350° degrees for around 30 minutes. It may have been longer. It came out GREAT. It was very sweet. It was a peaches and cream style variety.
****
Mitch Cox - Sorry I wasn't around to respond I was thinking 2½ cups of water just brought to a boil for 20-25 minutes. Put the corn on the rack.
****
**Added comment by: Aurelia Dougan McCollom – you can boil using either Stove Top setting or Oven setting.
****
Michelle Hussong Kizer - I read awhile ago that someone was asking about how to do corn on the cob. This weekend I put some butter on my and wrapped in aluminum foil. Put them in ninja on slow cooker high for two hours. They turned out great!
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Wendy Smith Blankenship I do corn on cob all the time in the Ninja but I just put it on the tray with water in the bottom and just steam. Cook for about 15 minutes. I don't wrap it! It is so much better than on the stove.
****
Edward N Robin Hipsher - I'd immerse and completely soak the corn for 30 minutes in cold water in clean kitchen sink or large bowl (holding the corn down under the cold water with a heavy plate), husk n all. Then peel the husk back ( but do not remove husk!) and brush corn to remove the stringy hairs under running water to rinse. Then brush on a mixture of soft butter, chopped garlic and parmesan, be creative. Then turn the husk back up and wrap in foil and place on rack. Pour 2-3 cups of water in Ninja and replace lid. Steam for 30-40 minutes. Turning corn a couple times to allow for even steaming and to also distribute the buttery mixture. Works great that way in any oven and it's a family favorite for outdoor grilling too! But ya gotta make sure you soak your corn good at first for really juicy corn!
****
(Parmesan) Corn on the Cob Topping*, By: Wendi Markul Earley, May 22, 2015
Ingredients:
¼ cup butter, melted
¼ cup grated parmesan cheese
½ teaspoon Italian Seasoning (I use Pampered Chef)
Directions:
Mix all ingredients together and brush on your cooked corn.
This is the only way my kid will eat corn on the cob so I thought others might enjoy it, too!
****
Steamed Corn on the Cob*, By: Monica Alejo, June 10, 2015
8 corns husked. Place on the rack and add 3 cups of water. Turn your Ninja to the Oven setting of 350°. Cook for 30-45 minutes. It came out delicious.
****
Corn Pudding, By: Jane Walker Osborn, August 3, 2014
Ingredients:
2 eggs or ½ cup Egg beaters
1 Tbs. flour
2 Tbs. sugar
1- 14 oz can whole corn, drained
1- 14 oz can creamed corn
Directions:
Mix all ingredients. Spray Ninja baking pan with butter flavored cooking spray. Pour ingredients into pan. Turn Ninja Oven to 400°. Add 3 cups water to Ninja pot. Put pan on rack. Steam for 30 minutes. Fluffy and delicious! Half the time of oven baking.
****
Country Shrimp Stuffed Bell Peppers*, By: Stephanie Foley, August 30, 2016 - Cross Posted in Fish
Ingredients:
5 to 6 (I used 5 since that fit in multipurpose pan) large bell peppers, tops cut off (discard stems from tops and chop remaining pepper tops, set aside) and remove seeds & membrane
1-1½ lbs. medium shrimp, peeled and deveined
½ stick unsalted butter
½ cup chopped onions
½ cup chopped celery
¼ cup chopped green onions
2 teaspoons minced garlic
¼ cup fresh chopped parsley
1 can cream of shrimp soup, plus ½ soup can water
1 (8 oz.) can of tomato sauce
1 can hot or mild Ro-Tel tomatoes and green chilies
2 tablespoons Worcestershire sauce
2 cups cooked rice (cooked in Ninja, rice steamer or regular range top)
1 teaspoon or more (to taste) of Tony Chachere's Seasoning (Cajun seasoning of choice)
1½ cups shredded cheddar cheese
Directions:
Turn the Ninja to Stove Top High. Add 3-4 cups of lightly salted water, for five minutes. Remove and drain on paper towel. Spray the Ninja multipurpose pan or any oven safe pan that fits with Pam or lightly grease. Add the parboiled bell peppers. Discard the water from the pot and wipe it dry.
Still using Stove Top High, melt butter and saute chopped onions, bell peppers tops, celery and garlic for 5 minutes. Add the shrimp, Ro-Tel tomatoes and seasoning. Cook for 3 to 4 minutes or until shrimp is light pink in color. Do not overcook the shrimp.
Add Worcestershire sauce, cream of shrimp soup, water, parsley, and tomato sauce to mixture in pot. Reduce the heat to Stove Top Low. Stir well. Cover and simmer for 3 minutes. Turn off the Ninja and gradually add the cooked rice & ½ cup of the cheddar cheese to the shrimp mixture and mix gently.
Fill each bell pepper with shrimp and rice mixture. Place the remaining cheese on top of each pepper. Cool. Wash and dry the pot. Place the pot back in the Ninja base with lid. Turn to the Oven setting of 325°F. Place the multipurpose pan with filled bell peppers on the rack and carefully lower it into the pot. Cover with lid and bake for about 25 minutes or until cheese is bubbly on top. Yummy!
****
Cranberry Sweet Potato Casserole*, By: Deborah Hilsenbeck
Ingredients:
2 Large sweet potatoes or yams cut into chunks
3 Tbs. butter
½ cup packed brown sugar
2 medium apples, peeled and sliced
½-1 cup whole cranberries
½ tsp ground cinnamon
½ tsp ground nutmeg
Directions :
Boil sweet potatoes in water, covered until they are fork tender.
Drain, set aside.
In a skillet melt butter and brown sugar over medium heat, and then add
the apples, cook and stir until crisp-tender. Stir in the cranberries, cinnamon and nutmeg.
In a greased 1½ qt baking dish, add potatoes, then add apple mixture and stir to mix up.
Cover cook at 375° for 30- 35 minutes or until bubbly.
Deborah Hilsenbeck The Cranberry Sweet Potato Casserole was as good as ever. The only thing I forgot to mention in recipe was, check it after 30 min, also cover with foil on the rack. After 30 min the apples were still a little hard and still a lot of juice, so I up it to 400° and cooked 15 minutes more. I had it with pork and string beans.
**added comment** by: Aurelia Dougan McCollom – To fix this entirely in the Ninja… Scrub potatoes and place in Ninja. Oven Temp set to 425°. Place on Pyramid Mat and Bake! (I found placing the potatoes directly on the bottom of the pot, that they can scorch and you must turn them to prevent this. Using the mat prevents the scorching.) You can Boil the potatoes until tender, by adding water, if you prefer, without using the mat and just placing directly in the crock.
When tender, carefully remove and cool until able you are able to handle to take slip the skins off. Clean the Ninja crock. Turn your Ninja to Stove Top Medium and melt butter and brown sugar, and then add the apples, cook and stir until crisp-tender. (You can adjust the heat.) Stir in the cranberries, cinnamon and nutmeg. Add the potatoes and the mixture from the pot to a greased casserole dish. Wash the pot. Cover the casserole dish with foil and place on the rack. Bake using oven setting of 375° for 30-35 minutes.
****
Craving Beans*, By: Barbara Bonner, July 10, 2015
Ingredients:
16-28 ounce can Baked Beans, with liquid
15 ounce can Kidney Beans, with liquid
15 ounce can Butter Beans, with liquid
2-4 weenies, sliced into small rounds
1 onion, chopped
1 heaping tablespoon of yellow mustard
½ cup ketchup
¾ cup brown sugar
½ teaspoon salt
½ teaspoon pepper
Directions:
Combine all ingredients in your Ninja. Stir until well combined.
Turn your Ninja to Slow Cook Low 7-8 hours Slow Cook High for 3-4 hours Cover & cook until thick and bubbly.
Serves: 4-6 as a main dish, 8-10 as a side dish
****
Creamed Corn*, By: Corliss Buchheit, March 1, 2016
Ingredients:
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:
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.
****
Creamy Garlic Mushrooms*, By: Kathleen Sanden, December 12, 2014
Ingredients:
1 pound mushrooms whole, sliced in half
2 cloves of garlic minced
2 tablespoons or cream cheese
Rosemary, salt, pepper, Italian seasoning combined to equal one tsp.
1 Tbs. olive oil
Fresh chives for garnish
Directions:
Turn your Ninja to Stove Top High. Add olive oil and garlic. Heat for a few minutes until you begin to smell the garlic. Add the mushrooms and cook on high until they are darker and begin to release their juices. Add the cream cheese and spices. Reduce to Stove Top Low and stir. Serve.
These are great!
**Added comment by: Aurelia Dougan McCollom – I have Boursin cheese that I am going to use in the place of cream cheese.
****
Creamy Veggies with Bacon and Caramelized Onions*, By: Kathleen Valentine
Ingredients:
½ lb. of hickory-smoked bacon
2 large onions, sliced
6 fat fingerling potatoes cut into wedges
1 lb. each green beans and yellow wax beans
1 can of cream of mushroom soup
1 can of evaporated milk
bag of frozen peas
cracked black pepper
Directions:
This is what I made in my Ninja today. I call it Creamy Veggies with Bacon and Caramelized Onions. I went to my favorite farm stand last night and came back with lots of vegetables so I set the Ninja on Stove Top High and sautéed ½ lb. of hickory-smoked bacon. Then I sliced up 2 large onions and caramelized them in with the bacon. Next I added 6 fat fingerling potatoes cut into wedges, 1 lb. each green beans and yellow wax beans, 1 can of cream of mushroom soup and 1 can of evaporated milk. Set to Oven 300° for 40 minutes. After 30 minutes I added a bag of frozen peas and cracked black pepper. It is delicious.
****
Crisp & Garlicky Vegetables, By: Chelsea Euliano Barrios, May 11, 2015
I put olive oil and fresh pressed garlic in the Ninja on Stove Top High. Sauté the garlic for just a little, then add the vegetables. (Broccoli, cauliflower and baby carrots). Sprinkle some garlic salt and a little more olive oil and gently toss to coat the vegetables. Place the lid and switch to the Oven temperature of 325°F to roast. Roast for about 10 minutes. Gently toss. The ones on the bottom got a nice crisp and a little brown. They were very tasty and not over cooked!!
****
Crusty, Cheesy Potatoes Au Gratin*, Photo By: Brenda Dubay Sartori - Ninja Cook Book
Ingredients:
1 cup shredded Gruyere or cheddar cheese – (about 4 ounces)
2 large russet potatoes or 4 Yukon Gold potatoes, peeled and thinly sliced
2 Tbs. butter, cut into small pieces
Salt and ground black pepper
¾ cup heavy cream
Directions:
Spray 9x5 loaf pan with vegetable spray.
Layer cheese, potatoes, and butter in the pan as follows: ¼ cheese, 1/3 potatoes, and ½ butter. Repeat layers, seasoning with salt and black pepper. Top with remaining ¼ cup cheese. Top with remaining potatoes. Pour cream over potatoes and sprinkle with remaining cheese. Cover pan with foil.
Place roasting rack into pot. Place pan on rack. Set Oven to 375° for 1 hour. Cover and cook until potatoes are tender.
****
Curried Potatoes & Chick Peas*, By: Lisa Tromblay-Lmt, March 20, 2015
A fellow veggie friend of mine gave me her recipe for curried potatoes and chick peas and I just made it in the ninja for a pot luck I am going to. I probably could have cut the potatoes better, but...Really delicious!!! I am going to top it with freshly chopped cilantro and serve with a mango chutney over basmati rice. Here is the recipe.
Curried Chickpeas and Potatoes
Ingredients:
2 teaspoons olive oil
1 medium yellow onion, diced (about 2 cups)
2 medium cloves garlic, minced (about 2 teaspoons)
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon garam masala
½ teaspoon ground ginger
¼ teaspoon turmeric
¼ teaspoon crushed red pepper flakes
1 teaspoon kosher salt (I used pink Himalayan)
1 Tbs. Sambhar powder (optional but great! Available at Indian markets)
1 (15-ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup coconut milk
½ cup water or veggie broth
2 cups of cooked chick peas
½ cup red lentils (raw)
salt and pepper to taste.
1 pound red potatoes, cut into ½-inch dice
1 lime
Small bunch fresh cilantro
Directions:
Drizzle the olive oil into Ninja. Using Stove Top Medium/High. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic, coriander, cumin, garam masala, ground ginger, turmeric, red pepper flakes, and salt. Cook, stirring occasionally, for 1 minute. Add the diced tomatoes, tomato paste, and coconut milk with water. Stir until combined. Turn your Ninja to Slow Cook High. Stir in the cooked chickpeas, uncooked lentils and potatoes.
Set timer and cook on Slow Cook High for 4-5 hours or Slow Cook Low for 8-10 hours, or until the potatoes are fork-tender. Check several times to adjust salt and pepper.
Ladle into bowls and serve with fresh cilantro and lime wedges for squeezing over the top.
****
Curry, Chickpeas & Cabbage*, By: Madeline DiDonato, June 5. 2016
I accidentally bought shredded cabbage instead of shredded lettuce. I had already made coleslaw last week, so didn't know what to do with this accident. I remembered a friend who brought in her own Indian curry chicken with cabbage. I tried to recreate it for lunch in a vegetarian form. It came out pretty good. Flavorful, but mild. You can adjust the spices to your own taste. You can also stir in some plain yogurt if you want.
Ingredients:
1- 10 oz. package shredded cabbage
2- 15 oz. cans chickpeas, drained
1½ cups broth (veggie or chicken)
4 Tbs. tomato sauce
1 tsp curry
1 tsp Garam Masala
½ tsp ginger
1 tsp minced garlic
1 onion, halved & sliced
Salt
Directions:
Turn the Ninja to Stove Top High. Add a tablespoon of oil. When heated add the onion. Cook for three minutes. Add the garlic and cook for an additional three minutes. Add cabbage and cook for five minutes. Add the chickpeas, tomato sauce, curry, Garam Masala, and ginger. Cook until desired doneness. Salt to taste (it doesn't really need much).
****
Danish Style Red Cabbage*, By: Jessica Nusz, December 11, 2020
I made Danish style red cabbage in my Ninja last night as a side dish to go with my German Style meat loaf (Hackbraten) and it was quite good!
Ingredients:
1- 2 lb. head of red cabbage
1 to 2 cups cranberry juice
2 to 3 cloves
1 cinnamon stick
2 bay leaves
1 to 2 Tbs. apple cider vinegar
1 green apple, (I was going to grate it but decided to make it into a purée)
¼ cup lingonberry jam
1 cup white sugar
1 tsp salt and pepper
Directions:
Add your shredded cabbage to your ninja along with your cranberry juice, lingonberry jam, apple cider vinegar, puréed or grated apple, cloves, cinnamon stick, and bay leaves.
Turn your Ninja Multi-cooker to Slow Cook Low for 4-8 hours or until the cabbage gets soft and is no longer crunchy.
****
Dried Tomatoes, By: Bonnie Smith, August, 3, 2015
Roma tomatoes and sliced in half, scooped out seeds, put in a bowl with some olive oil, garlic, sea salt, fresh thyme, pepper. Then I placed them on the rack, turned it to oven 250°F and set the timer for 2 hours. I ended up doing them for 5 hours to get them the way I wanted. This worked good for me since I didn't have cookie sheets filled with tomatoes. I would suggest checking after 2 hours though depending on the size of your tomatoes and adjust from there.
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Dry Beans in the Ninja
Amanda Sergent Hillman I made great northern beans the other day in the ninja and I just threw them I'm with some water and salt and pepper and cooked on low for 6 hours (while I was at work)
..they were perfect
Beth Rowand Knight That's what I would do. Make them as if you as you do in the crock pot, but cook on slow cook in Ninja instead. Bet your house will be smelling good all day.
Connie Hamilton I have made pinto beans...soak overnight; put in the Ninja the next morning on slow cook low for 10 hours (that is what the bag said) with either bacon grease, or pork seasoning. I still found they were a little "thin" to our liking so about the last hour I turned to stove top high and let cook until the juice was the consistency we liked. They were the best.
****
Easy Chicken Caesar Salad & Wraps*, By: Allana Alla Robinson, July 10, 2016
Ingredients:
9-10 Chicken Tenderloins
Bread Crumbs
Romaine Hearts
Grated Parmesan Cheese - to taste
Croutons (we used cheese & garlic) - to taste or opt out
Caesar Dressing
Olive oil
Wrap of choice
Prep:
Cut romaine lettuce then combine it with cheese and croutons - set to the side.
Coat the chicken tenderloins in bread crumbs.
Chicken Recipe:
1) Into the Ninja pot, add the olive oil. Place in the chicken tenderloins. Once one side browns, flip and brown the other side. Cook until juices run clear. Remove.
2) Once warm to touch, shred the chicken with a knife.
Salad:
Combine the lettuce mixture with the chicken and Caesar dressing. Mix until everything is coated well.
Wrap:
Add the salad mixture into your wrap of choice
****
Easy Potato Bake*, By: Tanya Cameron, December 28, 2014
Ingredients:
My kids favorite
800 grams potatoes (roughly chopped) (1¾ lbs)
600 mls cream (2½ cups)
2 packets dry French onion soup
1 cup of grated tasty cheese
Sprinkle of Bacon from a jar
Extra cheese on top
Directions:
Mix all ingredients in the Ninja Pot. Use the Oven setting of 180 Celsius (350°) and bake for about 45 minutes, or until potatoes are tender.
****
Edamame*, By: Trish Obrien, August 29, 2014
Turn your Ninja to Oven setting at 350°, sprinkled with little olive oil, garlic, & sea salt. Pour a bag in and let cook for about 20 minutes. Stir gently a few times while cooking.
****
Eggplant & Artichoke Parmesan, Ninja Recipe Book, July 30, 2014
Ingredients:
1 large eggplant (about 1½ pounds), cut in ¾-inch pieces
1 jar (about 24 ounces) marinara sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 can (about 14 ounces) artichoke hearts, rinsed, drained, and quartered
1 small onion, chopped
½ cup Italian-seasoned bread crumbs
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Directions:
Place eggplant, sauce, tomatoes, artichokes, and onion in Ninja pot. Set Oven to 325° for 50 minutes. Cover and cook 40 minutes, stirring once halfway through cooking time.
Top with bread crumbs and cheeses. Cover and cook 10 minutes or until cheese is melted.
****
Eggplant Lasagna*, By: Kelly O'Rourke, March 25, 2015 – Cross Posted in Pasta
It is just a traditional lasagna recipe replacing the noodles with sliced eggplant. I sliced a large eggplant, placed on parchment on two cookie sheets, brushed with olive oil, a little salt and pepper and roasted at 400° for about 25 min. (turned slices over halfway through). I used ground turkey instead of beef and just a jar of marinara sauce doctored up a little with garlic and Italian seasoning. I had no ricotta so improvised with cottage cheese, parmesan, Italian seasoning. (I don't normally eat a lot of dairy so this was a stretch!) Layered all with mozzarella and the picture tells the story. I have a bad cold so my taste buds are off but my daughter said this is one to make again! Next time she wants me to peel the eggplant though.
** The eggplant was fixed in the regular oven at 400. My eggplant was quite large and I got 4 layers in the Ninja multipurpose pan. Baking started at 325° in the Ninja for 20 minutes then bumped it to 350° for 10 minutes more, but would go longer. It was just starting to slowly bubble along the edges. I'd probably go 45 minutes next time right on 350°. It was warm in the center but not hot. My daughter was starving and technically everything was "cooked" just not good and hot all the way through. (I didn't use an egg in my cheese mixture).
I did cook the ground turkey in the Ninja on Stove Top High, then added the sauce. Once I assembled the lasagna I wiped out the Ninja pot, switched to Oven and baked. I think I'm going to love this appliance.
****
Eggplant Parmesan*, By: Judi Brooks, November 5, 2014
Slice the eggplant and salt with on both sides. Dip them in egg, and then in Italian bread crumbs that has been seasoned with: salt, pepper, garlic powder, and a little Slap Your Mama. Fry then in a little olive oil. Turn to Oven setting of 350°F and bake for 12 minutes.
****
Emeril's Slow Cooked Bam-B-Q Baked Beans
Ingredients:
4 slices bacon, diced
1 large onion, chopped
1½ tablespoons minced garlic
2 sprigs fresh thyme
1 pound navy beans, rinse and picked over, then soak for 8 hours covered in water, by at least 3 inches
1 cup brewed coffee
½ cup Emeril's® Kicked Up Bam BQ Barbecue Sauce, or your favorite barbecue sauce
¼ cup plus 1 tablespoon packed dark brown sugar
1½ tablespoons Creole mustard, or other whole-grain brown mustard
1 tablespoon molasses
1 teaspoon red hot sauce
¼ teaspoon freshly ground black pepper
2 ½ cups water
2 teaspoons salt
Directions:
Cook the bacon on Stove Top High until rendered and crispy. Add the onion and cook, stirring, until softened and lightly caramelized. Add the garlic and thyme and cook for 1 minute. Add the drained beans, water, coffee, barbecue sauce, brown sugar, mustard, molasses, hot sauce, salt and pepper and stir to combine well. Turn to Slow Cook Low for 3-4 hours.
****
Fast & Easy Green Beans*, By: Connie West McPherson, March 29, 2016
I didn't have a lot of time yesterday and made these. They came out great.
Ingredients:
6 small or 3 large cans Italian Green Beans (do not drain)
1 cup diced ham (you could use ½ lb bacon instead)
8-10 small red potatoes washed & cut into bite size pieces
1 tsp salt
1 tsp seasoned salt (I used Morton’s Seasonall)
1 Tbs. dried minced onion
2 Tbs. butter
Directions:
Place all ingredients in the main pot of the Ninja. Stir and cook on Stove Top High for 30 minutes. Stir again and reduce to Stove Top Low for another 30 minutes. Switch to Buffet/Warm until ready to serve.
****
Fixing Dry Beans in the Ninja
Amanda Sergent Hillman I made great northern beans the other day in the ninja and I just threw them I'm with some water and salt and pepper and cooked on low for 6 hours (while I was at work)
..they were perfect
Beth Rowand Knight That's what I would do. Make them as if you as you do in the crock pot, but cook on slow cook in Ninja instead. Bet your house will be smelling good all day.
Connie Hamilton I have made pinto beans...soak overnight; put in the Ninja the next morning on slow cook low for 10 hours (that is what the bag said) with either bacon grease, or pork seasoning. I still found they were a little "thin" to our liking so about the last hour I turned to stove top high and let cook until the juice was the consistency we liked. They were the best.
****
French Fries- Using Oil*, By: Shelly VanMeter Roth, August 10, 2014
3½ cups of oil. I used oven setting at 400° for about 8-10 minutes for my size fries. I didn't soak them in water first -- just straight into Ninja after slicing.
Drain on paper towels, and season.
****
Fresh Green Beans*, By: Joyce Barbarotta Peters, July 29, 2016
Today I made 1 lb of fresh green beans from the farmer's market. It couldn't be simpler. Wash and nip off the stem end of the beans. Place them on the Ninja rack. Add 2 cups water to Ninja. Set the Ninja to steam for 15 minutes. Once it beeps that it is ready to add, place the rack with green beans inside. Sprinkle on about 2-3 tablespoons Italian Salad Dressing (I used Ken's Steakhouse Italian with Olive Oil). Cover and wait for the timer to end. They were delicious. Kind of al dente, cooked but not mushy. Served them with Shrimp Scampi
*Added comment by: Aurelia Dougan McCollom – For the members who do not own a 4-in-1. Add the water and rack with your vegetables at the same time using Stove Top High. Test to see if added time may be needed.
****
Fresh Squash, Zucchini, Sweet Onion, By: Jimmy Wright, June 14, 2014
Fresh squash, zucchini, sweet onion all simmering in olive oil and 4 cloves of garlic. Added some cilantro and black pepper.
****
Fried Cabbage*, By: Allana Robinson, December 11, 2018
Ingredients:
Olive oil - splash
6 slices bacon - minced
1 large white onion - minced
1 large head cabbage - cored and sliced
ground black pepper - to taste
garlic powder - to taste
paprika - to taste
red pepper flakes - to taste
Recipe:
1) Add a splash of olive oil to the Ninja pot. Add the minced bacon. Turn the Ninja to Stove Top High & cook until crispy.
2) Add onion & cook until translucent - stir occasionally.
3) Add in seasonings & cabbage. Cook with the lid on until it reaches desired tenderness or until cabbage is soft (about 25-30 minutes) - stir occasionally.
****
Fried Cabbage*, By: Jenn Tillery, June 16, 2015
Ingredients:
½ lb bacon
1 head cabbage, chopped
1 onion, chopped
2 garlic cloves, chopped
½ tablespoon butter
Salt/Pepper, to taste
1 Tablespoon of Stevia (or sugar) to caramelize onions
Directions:
Turn your Ninja to Stove Top High and brown the bacon. Remove and set aside.
Add the chopped onion to thebacon grease and cook for a couple minutes. Sprinkle Stevia (or sugar) on top to caramelize on Stove Top High. Once caramelized, add chopped garlic and sauté for a few minutes. Add chopped cabbage and butter. Add salt and pepper and any other seasonings you prefer. Then let it simmer for about 30 minutes on Stove Top Low, stirring occasionally. Once it's just about done, add bacon back in so it's nice and crunchy. Delicious!
****
Fried Cabbage, By: Cathy Schultz, February 12, 2015
Ingredients:
1 medium head of cabbage, chopped
1 lb hamburger
½ tsp chile flakes
1 Tbs. minced garlic
2 small onions, sliced
Directions:
Brown hamburger on Stove Top High/Medium Drain excess grease. Add in remainder of ingredients and stir. Turn to Slow Cook Low for 3 hours. Stir occasionally. Switch to Buffet to hold.
This can be eaten as is or used to make a German dish called Bier Rocks which is bread dough balls filled with this combination then baked. You can use premade bread dough to make this or I have even used biscuits rolled out filled then baked until the dough is done either way is very good.
****
Fried Green Tomatoes Topped with Chicken Breast & Mango Salsa*, By: Randall McGouirk, June 5, 2016
Brunch this morning in from the Ninja.
Ingredients:
2 green ripe tomatoes
1 onion
1 mango
Cilantro to taste
1 fresh ripe tomato
Salt pepper
3 eggs
2 cups flour
1 cup corn meal
1- 10 oz can chicken breast
Directions:
Cut up cilantro, onion, mango, and red tomato. Mix into a bowl and set aside. Slice green tomatoes. Beat eggs. Dip tomato in egg, then flour mixture twice. Turn the Ninja to Stove Top High. Add the oil. When oil heats up, add battered tomatoes. Fry until browned and cooked through. Plate the tomatoes and top with drained chicken and mango salsa.
****
Fried Okra*, By: Jane Walker Osborn, August 02, 2014
Ingredients:
Okra
Cornmeal
Canola oil
Directions:
Wash okra. Cut off ends of okra and drop into cornmeal. Stir often to coat the wet okra. Heat canola oil in Ninja on Stove Top High. Take a drop of water and drop it into the oil when you think it is about there. If it pops and sizzles, it is ready. Add okra. Let cook 3-4 minutes, then stir. Stir periodically until crispy all over. Remove to bowl lined with paper towels to absorb excess oil. Remove paper towel and serve.
**Added comments by: Aurelia Dougan McCollom -
If you don’t have a thermometer, here are a couple of tricks for determining when your oil is hot enough to fry in. The old-time method of dipping the handle of a wooden spoon or a wooden chopstick into the oil. When the oil is hot enough, it will bubble rapidly around the wood.
And this simple method for checking oil temperature: Put a popcorn kernel in the oil as it heats. The popcorn will pop when the oil is between 350°F and 365°F, the perfect temperature for deep frying.
****
Fried Potatoes*, By: Allana Alla Sverbil, October 13, 2015
Turn your Ninja to the Oven setting of 425° and preheat for 8-10 minutes. Cut the potatoes into thin/medium thickness circles and season with ground black pepper and garlic powder, or seasonings of your choice. Add olive oil to cover the bottom of the pot. Carefully add the potatoes. Turn them carefully a few times to brown, being careful not to splatter the oil.
****
Fried Spicy Potatoes*, By: Claudia Gaiser, June 11, 2018
Ingredients:
3 potatoes, cut up
1 jalapeno, sliced
1 onion, sliced
Salt – to taste
1-2 Tbs. oil
Directions:
Turn the Ninja to Stove Top High. Preheat for 5 minutes. Add the oil to heat. Add the remaining ingredients. Sauté for 10 minutes, stirring occasionally. Turn the Ninja to the Oven setting of 400°F, (select Dry Bake on the Ninja-iQ or just select Oven for the Ninja 3 or 4), for 15 minutes. Add the lid. The potatoes were perfect. Not mushy.
****
Frozen French Fries – Ore-Ida also Posted below under Ore-ida
And YES, frozen French fries work in the Ninja. I followed the directions on the package for the temperature but, I actually baked longer because we like ours crisp.
Ore-Ida Zesty Texas Cut Fries & Tater Tots*, By: Aurelia Dougan McCollom, June 22, 2014
Ninja, Pyramid Mat, 425°, 30 minutes (I turned it to 1 hour). Lid on. Turn to buffet to hold when done. Ya gotta try it!
Ore-Ida Zesty Texas Cut Fries and Tater Tots tonight "without" the Pyramid Mat. Directly in the pot. 425° for 30 minutes. I turned them after the 20 minute mark. Came out fairly crisp.
Tommie Garmon Christian - I made them. Just put them on the roasting rack, turn to Oven 425°F for about 40 minutes. They loved them. I don’t eat fries. Got my Ninja today and already love it.
****
Funeral Potatoes, By: Mary Clark, April 6, 2015
Funeral Potatoes from Cook's Country/America's Test Kitchen.
Serves 10 - but not for long.
Ingredients:
3 Tablespoons unsalted butter
1 large or 2 onions, chopped fine
¼ cup all-purpose flour
1½ cups low sodium chicken broth
1 cup half and half
1¾ teaspoons salt
½ teaspoon dried thyme
¼ teaspoon pepper
2 cups shredded sharp cheddar cheese
8 cups (30 oz) frozen shredded hash brown potatoes (not cubed) unthawed
½ cup sour cream
4 cups sour-cream-and-onion potato chips, crushed
Directions:
Turn your Ninja to Stove Top Medium/High Heat Ninja and melt butter. Cook onion until softened, about 5 minutes. Add flour and cook, stirring constantly until golden, about 1 minute. Slowly whisk in broth, half and half, salt, thyme and pepper, bring to a boil. Reduce heat. Simmer stirring occasionally, until slightly thickened, 3-5 minutes. Turn off heat, whisk in cheddar cheese.
Stir potatoes into sauce, cover and cook, stirring occasionally, over low heat until thawed, about 10 minutes. Off heat, stir in sour cream until combined.
Set to 350° Oven setting. Top with potato chips. Bake until golden brown 45-50 minutes. Let cool 10 minutes and serve.
*Added comment - The traditional recipe used crushed corn flakes as topping, but not much flavor in them. Enjoy.
****
Garlic & Parsley Smashed Potatoes*, By: Rita Ramos
Ingredients:
2½ lbs russet potatoes, peeled and diced
2 cloves garlic, peeled
2 Tbs. Gourmet Garden Parsley in a tube
1¼ cup water
¼ cup butter, cut up (Sorry Jane!!)
¾ cup milk or chicken broth
Directions:
I rarely add salt to my cooking but you could toss some in here
(I like to preheat the Ninja for at least 5 minutes before using it.) Place the potatoes, garlic and water into the Ninja. Set to Oven at 350° F. and let bake until the potatoes are tender, 30 minutes or so. Keep an eye out that your water doesn’t evaporate leaving the potatoes to burn.
Mash the potatoes with the butter and milk (or broth). This would also be a good time to toss in that parsley. I mixed it up in with the milk.
****
German Potato Salad (Slow Cook), By: Gael O'Brien
Ingredients:
2 potatoes, sliced
½ cup onions, chopped
½ cup celery sliced
¼ cup green peppers, diced
¼ cup vinegar
¼ cup oil
Chopped parsley
Sliced bacon, cooked and crumbled
Directions:
Combine all ingredients except parsley and bacon. Add salt and pepper to taste. Stir and cook for 5-6 hours on Slow Cook Low. Garnish with bacon and parsley.
Comments from members:
Kathleen Valentine... I am German (Pennsylvania Dutch) and this is close but you MUST add a bit of sugar, and garnish with sliced hard-cooked eggs. (My Mom made this foe EVERY family occasion.)
Elaine Corwin... Ate at a German restaurant last week - the potato salad was lacking sweetness. This is a great idea!
Kathleen Valentine... Germans
Kathleen Valentine... I made this today, without the celery but with added sugar and it is EXCELLENT! I browned the bacon on Stovetop High, then cooked the onions and peppers in the bacon grease then followed the recipe but added about 2 Tbs. sugar. Delicious.
****
German Red Cabbage*, By: Jeff Hudson, October 9, 2015 – combined with - Beer Brats*, By: Jeff Hudson, October 9, 2015
This is a friend's family recipe straight from Germany & it is delicious. Served with Brats, kraut & potato salad.
Ingredients:
1 small cabbage finely sliced
½ onion, diced
½ cup water
4 slices of bacon
2½ Tbs. cider vinegar
1 Tbs. sugar
Salt & pepper – to taste
1 bay leaf
Dice bacon into small pieces. Sauté onion and bacon on Stove Top High. Add cabbage, water, vinegar, bay leaf, salt & pepper to taste. Cover & reduce heat to Stove Top Medium/Low to simmer 1 hour or until cabbage is soft but not overcooked. Watch carefully to be sure the water dose not evaporate in the bottom of the pot to keep from burning. Add a little water as needed. Stir occasionally so the onions & bacon get stirred in. Remove bay leaf before serving.
Beer Brats*, By: Jeff Hudson, October 9, 2015
Brats – enough for your family
1 Tbs. butter
1 small onion sliced
3 Tbs. minced garlic
12 oz beer
1 Tbs. red pepper flakes
Salt & pepper – to taste
1 bay leaf
Directions:
Sauté brats on Stove Top High with butter until browned. Add garlic & lightly sauté garlic. Pierce brats with fork. Add beer, sliced onions, pepper flakes, bay leaf & salt & pepper to taste. Reduce heat to Stove Top Low & simmer for 1 hour. Serve on a nice bun with horseradish mustard & top with onions.
*****
Giving Frozen Vegetables A Fresh Taste*, By: Michelle Painter Williams, May 5, 2016
I was looking for a way to make frozen vegetables taste more fresh. Here is what I learned online and I adapted it to the Ninja.
Rinse the frozen veggies in a strainer with cool water running over it. Pour olive oil (about a Tbs.) in the Ninja pot. Turn to Stove Top High. Sauté the thawed vegetables, stirring often until heated through. To the cooked vegetables, I made an herb butter using butter, fresh herbs of - basil, thyme, oregano, parsley and a squeeze of lemon. Wow! It made all the difference in the world! I served them with salmon and butternut risotto-which was a freezer item at the grocery store. The vegetables were my favorite thing on the plate!
****
Green Bean Casserole, By: Aurelia Dougan McCollom, August 24, 2014, link attached
Ingredients: For 4 people.
1 (16 ounce) package frozen cut green beans
1 (10.75 ounce) can cream of chicken soup cream of mushroom
1/3 cup milk
¼ cup grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon ground black pepper
½ (6 ounce) can French-fried onions, divided
*****
Ingredients: For 8 People
2 (16 ounce) packages frozen cut green beans
2 (10.75 ounce) cans cream of chicken soup or cream of mushroom
2/3 cup milk
½ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (6 ounce) can French-fried onions, divided
****
Ingredients: For 15 People
3¾ (16 ounce) packages frozen cut green beans
3¾ (10.75 ounce) cans cream of chicken soup cream of mushroom
1¼ cups milk
¾ cup and 3 tablespoons grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper
2 (6 ounce) cans French-fried onions, divided
****
Directions:
Combine green beans, soup, milk, Parmesan cheese, salt, pepper, and half the can of French-fried onions in your Ninja.
Cover and cook on Slow Cook Low for 5 hours. Your Ninja will go to Auto Warm setting. If you feel you need more cooking time, but don’t want to set it back to Slow Cooking, turn to an Oven or Stove Top setting for a few minutes. Top casserole with remaining French-fried onions to serve.
**Actual cook time for a regular slow cooker.. 5-6 hours.
**Also, you can use 1 can cream of chicken and 1 can cream of mushroom, your choice.
****
Green Bean Casserole, By: S Alfred Baker, November 1, 2014
Thanksgiving is coming. The Ninja makes the best green bean casserole.
Ingredients:
4 cans of drained French style green beans
2 cans of cream of mushroom soup
1 (6 ounce) can French-fried onions
12 oz package of bacon
Directions:
Turn your Ninja the Oven setting of 350°. Add all of the bacon. No need to separate. Stir occasionally. The bacon will fry up very crisp. Remove bacon to a paper towel. Break into pieces when cool. Wipe out your Ninja.
Turn your Ninja to Slow Cook Low for 4 hours. Add the drained French style green beans, and soup to the pot. Stir to mix. Add a ½ can of French fried onions. Add no other liquid, I don't care what other recipes say, it makes it too soggy. After the 4 hours, stir the bacon into the cooked green bean casserole and put the other half of the onions on top. Put the Ninja on the Buffet setting and let the bacon infuse the whole dish. This is all really simple to do and the results will be a big hit. They will say it's the best they ever had. It's the bacon. Using the Ninja, frees up space in the oven.
****
Green Bean Recipe, By: Deborah Walczak, April 10, 2015
Ingredients:
1 heaping tablespoon Coconut Oil
½ red bell pepper chopped
½ cup yellow onion, chopped fine
1- 16 oz bag of French cut green beans
sesame seeds and sliced almonds
Directions:
Use a little oil and roast sesame seeds and almonds. Remove. Hold.
Place remaining ingredients in your Ninja and sauté on Stove Top High.
Return seasoned roasted sesame seeds and sliced almonds.
Serve.
****
Green Beans – The Best Ever, By: Melissa Hubbard, December 20, 2015
Ingredients:
5 cans cut green beans
½ pound of bacon, cut into pieces and cooked
¼ cup of butter
2/3 cup of brown sugar
7 teaspoons of soy sauce
1½ teaspoons of garlic powder
Directions:
Add all of the ingredients to your Ninja. Turn to Slow Cook Low for 2 hours. It was a hit.
****
Green Beans with Potatoes, Onion & Pork*, Connie Bradley, May 25, 2015
Ingredients:
2 large 28 oz cans of green beans
1 medium onion diced
5 large potatoes sliced thick
Pre cooked pork neck – or pork of your choosing. Another option is ham if you prefer, cubed
2 cups of chicken stock
Directions:
Add all the above ingredients together in your Ninja Cooker and either Slow Cook Low for 8 hours, or Slow Cook High for 4 hours. That’s it. Simple and delicious. One of my family’s favorites.
****
Green Pepper Casserole*, By: Sue Karasek Nottmeier, January 8, 2015 – Cross posted in Casseroles
**This is toooo long of a story to make into a readable recipe… So, enjoy! Aurelia** and I didn’t edit!!
I cook a lot by “sight” and taste.. so my amounts vary on what looks right, tastes like, or how much I or my family love an ingredient.. We all love peppers so mine is usually heavy on the peppers, and my husband is a meat eater so I am heavy on the ground beef. This is one of those recipes that you can add more rice to extend it if company suddenly shows up.
1-3 lbs ground beef (depends on how many you’re feeding and if you have MEAT people or more VEGGIE people
1-2 boxes of wild rice (once again.. 1 box to 1 pound of ground beef is a basis.. If you want more rice.. then another box.
1-2 cans of diced tomatoes (I normally use the green pepper and onion blend) but I have also used sweet onion, roasted, oregano and basil blends)
1 small yellow onion, chopped
3 large peppers (or more), chopped, depends on how much you love peppers. Or a large bag of frozen peppers. I always make sure I have some green ones to start.. and then will use the red and yellow to add more color and flavor. Fresh or frozen I usually stick in microwave to cook a little to soften or defrost before throwing them into the casserole.. I don’t want crunchy peppers in it.
Some garlic (usually a scant teaspoon of chopped garlic (more or less on your “love” of garlic)
Natures Seasoning Season Blend (this is by sight and taste) I shake across the whole top and then mix it up in casserole. Then if I feel it needs more in the cooking process I add more.
I shake some black pepper in also.
1 can V-8(like 10 or 12 oz) or 2-3 small ones - I do this by site too… You don’t want the casserole to be like soup.. but more like a spaghetti dish but a bit lighter on the sauce.
Brown your ground beef and onion on stovetop high – Drain grease. Your peppers can be going in the microwave right now.
I have not gotten the rice conversion down yet with the ninja.. so I do the rice separate per package instructions in the microwave while the meat and onion are browning.. after your peppers. (my ninja rice still needs some work)
Once you have grease drained, add your tomatoes, peppers, garlic, pepper to the ground beef and onion. mix up.. add you seasoning. then add your V8.. stir or mix up again… Your rice should be done at this point.. add it to the mix…Stir, add more V8 if necessary. Set your ninja on oven 250 for about 15-20 minutes or so – enough to heat all your ingredients together. I usually check it at about 10-15 minutes. Stir it. If you’re not ready to eat for awhile you can switch it to buffet…
I don’t use precise measurements a lot of times when I cook so this is the basis of the recipe. A little more or less will not mess this recipe up.. unless you dump the bottle or pepper or seasoning in it. Lol.
****
Gulliver's Creamed Corn, By: Dorie Sandell, December 20, 2015
Ingredients:
2 packages (20 oz, total) frozen corn
8 oz heavy whipping cream
8 oz milk
1tsp salt
2 Tbs. sugar (I always end up adding more)
pinch of white pepper
2Tbs. melted butter
2Tbs. flour
Combine all ingredients except flour & butter in the Ninja. Turn to Stove Top High. Bring to a rolling boil until the corn is cooked through; reducing heat as necessary to Stove top Low if too hot. Blend butter with flour and add to the corn, mix well. Reduce heat to Slow Cook Low, or Buffet/Warm, depending on when you are ready to eat.
We like a sweet creamed corn and usually end up adding more sugar. This is a pretty easy recipe to play with if you’re serving a few people or a crowd!
****
Halushki - A Polish Dish*, By: Gail Auer Buckley Gormley, July 22, 2014 Cross Posted in Pasta
Ingredients:
½ head of a small cabbage, sliced
1 large onion, sliced
Butter
6 cups of water
12 oz of wide noodles
polish sausage, sliced into pieces
Directions:
I used my Ninja food processor to slice ½ head of a small cabbage and 1 large onion.
Turn your Ninja to Stove Top High. Add butter and sauté vegetables until soft. Remove. Add 6 cups of water & 12 oz of wide noodles. Stir. Add the cooked cabbage, onion and a large link of polish sausage. Turn to Oven setting of 300° and cook for 25 minutes stirring occasionally, until noodles are done. Very good.
****
Halushki (Cabbage and Noodles)*, By: Edward N Robin Hipsher, - Cross Posted in Pasta
Made this for dinner last night. So yummy!
Cabbage, potatoes, onions, smoked sausage, and bacon all chopped (you can also add green peppers and mushrooms). Add 1 Tbs. butter. Cook on Stove Top Medium until (potatoes) are tender and everything's just starting to caramelize (brown) then add cooked egg noodles. Toss and serve. Viola! You have a meal in one! Goes great with sour cream ;)
**Added Comments by: Betty Link Jordan - I used country ham slices cut in pieces rather than the bacon. Worked out great!
****
Hash Brown Casserole, By: Connie Hamilton
My hash brown casserole came out...AMAZING. Sorry no picture - my family attacked it before I could grab my phone.
Ingredients:
1 bag shredded hash browns
Onion
1 can cream mushroom soup
1- 16-oz sour cream with chives (in the regular oven I actually used half this amount...seemed too much. But the Ninja it was perfect)
1 stick melted butter (I am actually thinking of using a half stick next time, just as a tester)
2 cups sharp shredded cheddar cheese
Directions:
Thaw hash browns. In a large bowl mix all ingredients together (using your hands is the quickest and easiest way to get all the ingredients mixed). Set oven to 350° (covered) for one hour. Turn off Ninja and let sit uncovered for a few minutes to sort of gel together. I did not spray the pan and it stuck some and was hard to get out (which I will do next time), but the bottom had the best crust. My family absolutely loved it.
Regular oven recipe calls for 1 hour baking covered - another 30 to 45 minutes uncovered in order for the top to brown. So the Ninja is the hero of the day in my house. Served this with chili I made yesterday in my Ninja!!!!!!
****
Hasselback Potatoes*, By: MaryJo Powell, July 28, 2014
ok I had never heard of Hasselback potatoes so I Googled them. It seems to be more a way of preparing them than a specific recipe. The secret to easy ones is chopsticks!!! I'll explain -- you take baking sized potatoes and cut them thinly after placing a chopstick down each side. It is easiest if you cut a small slice off the bottom first so the potato sits flat and then do the cuts. The chopsticks stop the knife from going all the way through the potato -- it's easy. Then you dress the potatoes -- in my case it was cutting up about 1½ slices of bacon per potato and putting a piece in each slot -- leave some sticking out the top. Then I put them on the ninja rack - lined with foil with a couple of holes in it and brushed with melted butter with garlic. Topped with salt and pepper and put in the ninja for 1 hour at 400'. As I like my bacon crisp I popped them under the broiler for a couple of minutes. I have seen other recipes calling for you to partially cook them in the oven then top with cheese and breadcrumbs and butter or oil, top with sour cream and green onions etcup There are lots of ways - experiment or put on what you like. With the chopsticks they were easier than they might look and would really impress company
****
Hatch Green Chiles, By: Pamela Rainey
We had made a trip to Hatch (the green chile capitol) and I had some beautiful whole, roasted green chiles. I cleaned out the seeds and opened them up, kind of like a lasagna noodle and lined the bottom of the pot with them. Then I added a layer of cheese (a mix of Mexican and Monterey Jack) and then another layer of chiles. I used a Jiffy cornbread box mix, prepared it as directed and put that on top. I used the oven setting at 300° for about ten minutes and then switched it to Slow Cook High for another 10-15. It came out great!
****
Also….. By: Pamela Rainey
I also made a tamale pie like that. I browned hamburger with lots of chili powder, cumin, etc added a can of Ro-Tel and some leftover pinto beans and topped all that with the cornbread mix again. I used a Jiffy cornbread box mix, prepared it as directed and put that on top. I used the oven setting at 300° for about ten minutes and then switched it to Slow Cook High for another 10-15 - (but added a bit more time.) It came out great! The bottom looked a bit burnt but it didn't taste burnt at all. It was also delicious!
****
Homemade Fries*, By: Brian M Almashie, August 30, 2014
Made homemade fries in the Ninja tonight to go along with the ketchup I made yesterday. Sliced potatoes, let them soak in salted water for an hour, drained them, patted them dry and then coated them in olive oil and topped with spices. In the Ninja oven bake for 20 minutes at 350° (fries on the rack).
**Added comment by Brian - I've always soaked fries in salted ice water for at least an hour (overnight is best) and then let them drain to make sure all the water is gone. It makes them more crispy and you MUST make them thin and coat them in oil or they will be soggy. I only did on the rack and moved them around a bit while they were cooking. As for seasoning, I used pepper, popcorn salt, chili flakes and parsley.
**Added comment by Aurelia Dougan McCollom - Homemade Tomato Ketchup*, By: Brian M Almashie, August 29, 2014… is in Seasonings File
****
Honey Orange Glazed Carrots*, By: Tommie Bradford, Apr 21,2014
Page 166 in the Ninja cookbook. Used the Carrots of Many Colors from Trader Joe's. A friend made this earlier this week when she and I hosted a dinner party. These are outstanding. I used almost 4 pounds for Easter dinner today. It served 16 family members. These deserve 5 stars!
Ingredients:
2 large oranges
1½ lbs carrots, peeled and cut into ½-inch thick slices
2 Tbs. butter
1 tsp salt
2 Tbs. honey
1 tsp fresh thyme leaves, minces, or ¼ tsp dried thyme
Directions:
Grate ½ teaspoon zest and squeeze ¾ cup from oranges.
Stir carrots, 1 tablespoon butter, orange juice, and salt in pot. Set to Stove Top High. Cover and cook 10 minutes or until carrots are tender-crisp, stirring occasionally.
Uncover pot. Cook uncovered until liquid is reduced to 2 tablespoons. Stir in remaining butter, honey, orange zest, and thyme. Cook uncovered 3 minutes or until carrots are tender, stirring often.
****
Hot German Potato Salad*, By: Kathleen Valentine
This is my Hot German Potato Salad that I made in the Ninja. It is DELICIOUS.
First I cut up and browned 6 slices of bacon on Stove Top High.
Then I switched to Slow Cook High and added:
Ingredients:
2 lbs. potatoes, cut in chunks
1 large red pepper, sliced
1 large onion, cut in wedges
½ cup vinegar
¼ cup sugar (I used coconut palm sugar)
1 Tbs. Bavarian seasoning (from My Spice Sage: Brown Mustard Seed, Thyme, Garlic, Rosemary, Sage and Bay Leaves)
Directions:
I did not add oil but left the bacon grease in the Ninja pot.
Cover and cook on Slow Cook High for 90 minutes.
Added 1½ cup leftover corn (cut from the cob)
Cook 15 minutes.
Serve with sliced hard cooked eggs and lots of cracked black pepper.
**Added Comments**
To fix the eggs, put 6 eggs in a pan covered with cold water. Put it on a burner and turn to high. When water comes to a full boil let it boil about one minute then turn heat off but keep pan on burner until water cool down. That usually does it with ex-large eggs.
****
Italian Stuffed Peppers*
Ingredients:
6 medium bell peppers
6 oz mild Italian sausage
1 lb lean ground turkey
1 cup cooked brown rice (Uncle Ben’s Fast and Natural)
½ cup diced onion
1 garlic clove, minced
¼ cup chopped parsley
¼ cup chopped fresh basil
½ tsp dried oregano, (or 2 Tbs fresh)
2 Tbs. grated Parmesan or Romano cheese
¼ cup Italian bread crumbs
1 large egg
½ tsp black pepper
1 (26 oz) jar marinara sauce
¼ tsp red pepper flakes (optional)
Directions:
Cut the tops of the peppers and dice the tops into small pieces. Set aside. Core, stem, and seed the peppers.
Remove the casings from the sausage and place in a large bowl. Add the next 11 ingredients (turkey through black pepper), 2 T of marinara, and half the reserved diced pepper tops. Using your hand or a spoon, gently mix the ingredients. Stuff the peppers with the meat mixture and place peppers upright in your Ninja (it’s fine to stack the peppers).
Add red pepper flakes to the remaining marina and pour it over the peppers. Add ¾ cup water to the sauce jar or container, give it a swirl to clean out any remaining sauce, and pour into your Ninja. Toss in the remaining chopped peppers. Cook for 3-4 hours on Slow Cook High or until the peppers are tender, but not mushy. Remove peppers and serve topped with sauce.
****
Steamer Function 4-in-1
Steam cooking is easy and fast when you use the Steamer function for your favorite vegetables and light entrees.
1. Add water to the pot according to recipe/chart and cover with the lid – (1-4 cups).
2. Plug the unit into the electrical outlet.
3. Turn the Function dial to Steamer and set the time according to recipe/chart. Unit will beep and the timer will show *P:* while preheating.
4. While the unit preheats, arrange the food onto the Roasting/Steaming Rack.
5. When the water is fully boiling, the unit will beep and the timer will begin to count down.
6. Carefully open the lid away from you, insert the rack with the food into the pot with mitts.
7. Check food occasionally and remove food promptly when done to avoid overcooking.
8. When the time reaches *0:00*, the unit will go into Auto Warm mode.
Note: If water runs out before *0:00*, the unit will pause. If water is added, the unit will begin to bring it to a boil at which point the timer will continue where it left off.
Steaming Chart For 4-in-1
You Can Use this Chart for the 3-in-1, but you will need to set your own timer.
Vegetables - Prep - Cooking Times – Liquid – Seasoning Ideas
Artichokes - whole - 25-40 minutes - 4 cups - olive oil, - lemon zest
Asparagus - whole spears - 7-13 minutes - 3 cups - olive oil
Beans, green - whole - 6-10 minutes - 2 cups - garlic, minced
Beans, wax - whole - 6-10 minutes - 2 cups - Italian seasoning
Beets - whole, unpeeled - 35-50 minutes - 4 cups - garlic, minced
Beet greens - coarsely chopped - 7 - 9 minutes - 2 cups - thyme
Broccoli - trimmed stalks - 1-12 minutes - 3 cups - olive oil
Broccoli - florets - 5-7 minutes - 2 cups - olive oil
Brussels sprouts - whole, trimmed - 8-15 minutes - 3 cups - thyme
Cabbage - cut in wedges - 6-10 minutes - 2 cups -lemon juice
Carrots - ¼ inch slices - 7-10 minutes - 2 cups - maple syrup
Carrots, - baby whole - 7-10 minutes - 2 cups - honey and ginger
Cauliflower - florets – 5-10 minutes - 2 cups - lemon juice
Celery stalks - ½ inch slices - 5-7 minutes -2 cups - sesame seeds
Corn on the cob - whole, husks removed - 4-7 minutes - 2 cups - garlic butter
Kate - trimmed - 5-8 minutes - 2 cups - olive oil and garlic
Leeks - trimmed, cut in half - 5-8 minutes - 2 cups - vinaigrette
Okra whole, - trimmed – 6-8 minutes - 2 cups - sautéed scallions
Onions, pearl - whole - 8-12 minutes - 2 cups- lemon juice
Parsnips - peeled, ½ inch slices - 7-10 minutes - 2 cups - Italian seasoning
Peas, green fresh or frozen - shelled - 2-4 minutes - 2 cups - mint and lemon juice
Peas, sugar snap - whole pods, trimmed - 5-6 minutes - 2 cups - mint and lemon juice
Potatoes, all - ½ inch slices - 8-12 minutes - 2 cups - parsley dill
Potatoes, new - whole - 15-20 minutes - 4 cups - parsley or rosemary
Potatoes, sweet - ½ inch chunks - 8-12 minutes - 3 cups - honey
Scallions - ½ inch slices - 3-5 minutes - 2 cups - olive oil and lemon zest
Spinach - whole leaves - 3-5 minutes - 2 cups - olive oil and garlic
Squash, butternut - peeled, ½ inch cubes - 7-10 minutes - 2 cups - maple syrup
Turnips - ½ inch slices - 8-12 minutes - 3 cups - Italian seasoning
Turnip greens - coarsely chopped – 4-8 minutes -2 cups olive oil and garlic
Swiss Chard - coarsely chopped - 3-5 minutes -2 cups olive oil and garlic
Zucchini - 1 inch slices - 5-8 minutes - 2 cups - olive oil and Italian seasoning
YOU WILL FIND:
40 Minutes to Potato Salad!, By: Rose Nelsen, May 1, 2016
Acorn Squash*, By Aurelia Dougan McCollom, October 5, 2016
Acorn Squash (Ninja Baked)*, By: Lisa Cousino
Amazing Sweet and Savory Bacon Wrapped Green Beans*, By: Kathleen Valentine
Arkansas Green Beans, September 11, 2017
Artichokes*, By: Mary Ann Bethea, May 15, 2015
Artichokes, By: Carol Cole DuLac Orme
Asian Lettuce Wraps, By: Monica Newman, February 16, 2015
Asparagus Cooking Comments, By: Members
Asparagus Rollups*, By: Joan Adams Schilling, September 8, 2014
Asparagus with Lemon Aioli*, Ninja Recipe Book, May 5, 2014
Asparagus Wrapped In Bacon*, By: LaSonn Young Robinson, May 29, 2014
Au Gratin Potato Casserole*, By: Don Max Cindy Crouse, January 1, 2015
Au Gratin Potatoes, Pork, & Corn, By: Cheryl Steiner- Spicer, August, 25, 2014
Bacon Brussel Sprout Gratin*, By: Tina Nordhavn-Allman, November 30, 2015
Bacon-Wrapped Cabbage*, By: Kathleen Valentine
Baked Artichoke
Baked Cubed Potatoes*, By: Cynthia Dobbs, May 3, 2015
Baked Cubed Potatoes in Foil, By: Beth Rowand Knight, January 9, 2016
Baked Parmesan Tomatoes, April 10, 2015
Baked Potatoes*, By: Aurelia Dougan McCollom
Baked Potatoes – Steam Baked, By: Pamela Schwaner, December 27, 2018
Baked Sweet Potato Fries*, By: Cori Ruppert, September 2, 2015
Baked Sweet Potatoes*, By: Cynthia Dobbs, May 24, 2015
Baked Sweet Potatoes*, By: Aurelia Dougan McCollom
Balsamic Brussels Sprouts
Barbequed Baked Beans, By: Beth Stern
Beans ala Francaise*, By: Michelle Painter Williams, April 12, 2016
Beets, Fresh Roasted, By: Marisa Stemple Beard
Better Than Fries Baked Potato*, By: Wendi Hacker, January 11, 2015
Betty Crocker Au Gratin Potatoes*, By: Dennis Clark, August 21, 2014
Black-Eyed Peas, By: Glenna Smothers Lightsey, December 31, 2016
Black-Eyed Peas, By: Darnie Tisdale, December 31, 2016
Black-Eyed Peas Chili, By: Cindy Durham, December 31, 2016
Breaded Cauliflower*, By: Allana Alla Sverbil, August 11, 2015
Broccoli, By: Madeline DiDonato
Broccoli Comments On How To Fix
Brussel Sprouts, By: Scott Schroeder
Butternut Squash*, By: Marie Mastracci
Butternut Squash, By: Sherri Quick
Cabbage, Potatoes & Carrots*, By: Mary Nell Aguinaga, May 8, 2016
Cabbage Roll Casserole*, By: Leslie Fasulo
Cabbage Rolls*, Photo’s also by Allana Alla Robinson, By: Julie Taylor, December 27, 2016
Cabbage Rolls*, By: Lana Bade, March 19, 2016
Cabbage Rolls*, By: Michelle Bowers Gebers, September 16, 2014
Cabbage Rolls (Slow Cook), By: Gael O'Brien
Cabbage Rolls* (Slow Cook Recipe from Metabolic Cookbook Adapted for the Ninja), By: Steve Lopez
Cabbage Rolls (Stuffed)*, By: Holly Belcher, February 26, 2015
Cabbage Rolls (Unstuffed), By: Andrea Fay, January 19, 2015
Cabbage Rolls (Unstuffed Vegetarian)*, By: Michele Panzer-Evans, September 16, 2016 – Cross Posted in Vegetarian
Candied Sweet Potatoes, By: Aurelia Dougan McCollom, – Betty Crocker Picture Cookbook
Candied Sweet Potatoes*, By: Michelle Braverman Pisko, December 23, 2014
Caramelized Onions, By: Donna Stayer McIntyre, September 13, 2017
Caramelized Onions*, By: Teresa Donald, November 13, 2018
Caramelized Onions*, By: Brian M Almashie
Caramelized Onions & French Onion Soup, Slow Cook, By: Michelle Braverman Pisko, September 30, 2014
Caramelized Onion with Pineapple*, (with Thread Comments), Brian M Almashie, October 5, 2014
Cauliflower, By: Carol Fouser, February 13, 2018
Cauliflower Side Dish*, By: Cherrie Koeppler Christel, September 2, 2015
Charro Beans, By:Kelli Austin, August, 17, 2015
Cheese Perogies with Kielbasa, Ninja Recipe Book, April 28, 2014
Cheesy, Bacon Potatoes*, By: Keri Hennecke-Steinruck, January 27, 2015
Cheesy Potatoes with Ham & Cabbage*, Tammy Ludwig Baughcum, June 29, 2014
Chili Relleno*, By: Dixie Upchurch
Collard Greens*, By: Corliss Buchheit, March 2, 2016
Collard Greens & Ham*, By: Maria Angelica Cruz, December 26, 2014
Collard Greens & Swiss Chard*, By: Betty Link Jordan
Corn on the Cob - Comments on Fixing, By: Members - plus (Parmesan) Corn on the Cob Topping*, By: Wendi Markul Earley, May 22, 2015
Corn Pudding*, By: Jane Walker Osborn, August 3, 2014
Country Shrimp Stuffed Bell Peppers*, By: Stephanie Foley, August 30, 2016 - Cross Posted in Fish
Cranberry Sweet Potato Casserole*, By: Deborah Hilsenbeck
Craving Beans*, By: Barbara Bonner, July 10, 2015
Creamed Corn*, By: Corliss Buchheit, March 1, 2016
Creamy Garlic Mushrooms*, By: Kathleen Sanden, December 12, 2014
Creamy Veggies with Bacon & Caramelized Onions*, By: Kathleen Valentine
Crisp & Garlicky Vegetables, By: Chelsea Euliano Barrios, May 11, 2015
Crusty, Cheesy Potatoes Au Gratin*, Photo By: Brenda Dubay Sartori, - Ninja Cook Book
Curried Potatoes & Chick Peas*, By: Lisa Tromblay-Lmt, March 20, 2015
Curry, Chickpeas & Cabbage*, By: Madeline DiDonato, June 5. 2016
Danish Style Red Cabbage*, By: Jessica Nusz, December 11, 2020
Dried Tomatoes, By: Bonnie Smith, August, 3, 2015
Dry Beans in the Ninja
Easy Chicken Caesar Salad & Wraps*, By: Allana Alla Robinson, July 10, 2016
Easy Potato Bake*, By: Tanya Cameron, December 28, 2014
Edamame*, By: Trish Obrien, August 29, 2014
Eggplant & Artichoke Parmesan, Ninja Recipe Book, July 30, 2014
Eggplant Lasagna*, By: Kelly O'Rourke, March 25, 2015 – Cross Posted in Pasta
Eggplant Parmesan*, By: Judi Brooks, November 5, 2014
Emeril's Slow Cooked Bam-B-Q Baked Beans
Fast & Easy Green Beans, By: Connie West McPherson, March 29, 2016
Fixing Dry Beans in the Ninja
French Fries- Using Oil*, By: Shelly VanMeter Roth, August 10, 2014
Fresh Green Beans*, By: Joyce Barbarotta Peters, July 29, 2016
Fresh Squash, Zucchini, Sweet Onion, By: Jimmy Wright, June 14, 2014
Fried Cabbage*, By: Allana Robinson, December 11, 2018
Fried Cabbage*, By: Jenn Tillery, June 16, 2015
Fried Cabbage, By: Cathy Schultz, February 12, 2015
Fried Green Tomatoes Topped with Chicken Breast & Mango Salsa*, By: Randall McGouirk, June 5, 2016
Fried Okra*, By: Jane Walker Osborn, August 02, 2014
Fried Potatoes*, By: Allana Alla Sverbil, October 13, 2015
Fried Spicy Potatoes*, By: Claudia Gaiser, June 11, 2018
Frozen French Fries, also - Ore-Ida Zesty Texas Cut Fries & Tater Tots
Funeral Potatoes, By: Mary Clark, April 6, 2015
Garlic & Parsley Smashed Potatoes*, By: Rita Ramos
German Potato Salad (Slow Cook), By: Gael O'Brien
German Red Cabbage*, By: Jeff Hudson, October 9, 2015 – combined with - Beer Brats*, By: Jeff Hudson, October 9, 2015
Giving Frozen Vegetables A Fresh Taste*, By: Michelle Painter Williams, May 5, 2016
Green Bean Casserole, By: Aurelia Dougan McCollom, August 24, 2014, - with Link
Green Bean Casserole, By: S Alfred Baker, November 1, 2014
Green Bean Recipe, By: Deborah Walczak, April 10, 2015
Green Beans – The Best Ever, By: Melissa Hubbard, December 20, 2015
Green Beans with Potatoes, Onion & Pork*, Connie Bradley, May 25, 2015
Green Pepper Casserole*, By: Sue Karasek Nottmeier, January 8, 2015 – Cross Posted in Casseroles
Gulliver's Creamed Corn, By: Dorie Sandell, December 20, 2015
Halushki - A Polish Dish*, By: Gail Auer Buckley Gormley, July 22, 2014 Cross Posted in Pasta
Halushki (Cabbage and Noodles)*, By: Edward N Robin Hipsher, - Cross Posted in Pasta
Hash Brown Casserole, By: Connie Hamilton
Hasselback Potatoes*, By: MaryJo Powell, July 28, 2014
Hatch Green Chiles, By: Pamela Rainey
Homemade Fries*, By: Brian M Almashie, August 30, 2014
Honey Orange Glazed Carrots*, By: Tommie Bradford, Apr 21,2014
Hot German Potato Salad*, By: Kathleen Valentine
Italian Stuffed Peppers*
40 Minutes to Potato Salad!, By: Rose Nelsen, May 1, 2016
I have done the boiled eggs with the Programmed Steamer Function and it works great. I had potato salad stuck in my head today so I had the idea of cutting my baby red potatoes in half and putting them in the bottom of the Ninja pot, adding 4 cups of water. Adding the rack and placing the eggs on the rack. They were Programmed Steamed for 19 minutes. While steaming, I used my Nicer Dicer for the onions. I assembled all of my ingredients; (use your favorite salad ingredients and seasonings). When the steaming was finished, I moved the eggs to an ice water bath. The Nicer Dicer was then used for the potatoes, without peeling, (my preference), then the shelled eggs. The potato salad was made in 40 minutes from start to finish. I’m super excited it worked to do potatoes and eggs at the same time. I Love my Ninja!!
**Added comment by: Aurelia – Add a couple of extra eggs and make deviled eggs too!
****
Acorn Squash*, By Aurelia Dougan McCollom, October 5, 2016
Ingredients:
¼ cup water
1 acorn squash
⅛ tsp. cinnamon - optional
⅛ tsp. nutmeg - optional
¼ cup brown sugar
2 Tbs. butter
Directions:
Cut the stem off the acorn squash. Then cut it in half length-wise. Add the ¼ cup water to your Ninja pot.
Place the butter pat in the cut acorn and add the brown sugar. Sprinkle with cinnamon and nutmeg. Place the acorn squash in the pot. Do not use the rack or the pyramid mat. Place it directly in the pot.
Sprinkle over the cinnamon, nutmeg and brown sugar evenly onto the squash.
Cover and cook on Slow Cook High for 2 hours without opening the lid while it cooks. Cooked perfectly! Let the Ninja go to Auto Warm or turn to Warm/Buffet to hold. In this recipe they actually were on Buffet for 1 hour before serving.
Serve and enjoy!
*While the ingredients call for measurements, personally I love butter and brown sugar. I used 2 Tbs. for each half and filled the remaining with the brown sugar. I did not measure the brown sugar. (Please don’t use margarine – EVER!)
****
Acorn Squash (Ninja Baked)*, By: Lisa Cousino
Made a wonderful little lunch for myself today.
Ingredients:
1 acorn squash
2 Tbs. butter, melted
2 Tbs. firm brown sugar
¼ tsp ground cinnamon
Directions:
Turn you Ninja to Oven setting of 350°.
Cut acorn squash in half and place on cooking rack with the cut side facing down.
Bake for 30 minutes.
Turn cut side up and drizzle with butter then sprinkle with brown sugar and cinnamon.
Bake for 30 minutes more. Enjoy!
**added comments** - Jeanne Grady I like to do this with bacon rather than butter. When the squash to done, spoon out some of the bacon drippings and mix the rest with the brown sugar into the squash for great flavor. Sometimes I have to stick the pan in the broiler for a few min. To crisp up bacon but the flavored are delish. Yummy
Betty Link Jordan I do this too but I mix some chopped pecans in with the brown sugar. Yummy!
****
Amazing Sweet and Savory Bacon Wrapped Green Beans*, By: Kathleen Valentine, - Cross Posted in Pork
Ingredients:
Bacon
Can green beans (whole)
Garlic Salt
Brown sugar (which ever you have will work)
Foil
Directions:
If you want to fix these in the Ninja, I would wrap and place in the crock and use either the oven setting as stated or use Stove Top High to fry the bacon. Then follow instructions. You could use the Buffet setting to hold.
Original Directions:
Drain Beans and take approximately 8 green beans and bundle them together over a slice of bacon and wrap them up. It is fine to have the ends sticking out on either side. Place them all on a foil lined baking sheet with a lip because you will have drippings from the bacon. Sprinkle with garlic salt and brown sugar.
Place in a 400°F oven for 20 minutes. You will need to take them out and flip them over after the 20 minutes and cook for additional 15- 20 minutes. You might need to drain the baking sheet with the excess fat drippings before placing it back into the oven. Sprinkle with more garlic salt and sugar after flipping and before putting them back into the oven.
You can serve immediately or store and reheat in the over later. They are just as good. Just make sure to reheat in the oven so the bacon crisps back up. Microwave=soggy.
Note: One can of green beans makes approximately 8-10 bundles and hence will require 8-10 slices of bacon.
****
Arkansas Green Beans, September 11, 2017
Ingredients:
5 (15-ounce) cans green beans, drained (note: you can substitute a similar amount of frozen green beans, about 4 (12-ounce) bags, thawed, or you can use fresh green beans, too).
Cut Down Version – 1 (15-ounce can) cut green beans
12 slices bacon – 2-3 slices
2/3 cup brown sugar – 2 Tbs.
¼ cup butter, melted – 2¼ teaspoons
7 teaspoons soy sauce – 1¼ teaspoons
1½ teaspoons garlic powder – ¼ teaspoon + a pinch
Directions:
Turn the Ninja to Stove top High. Brown the bacon. (The bacon should be cooked, but not crispy.) Remove the bacon and excess grease. Add the green beans to the Ninja. Sprinkle the bacon pieces on top of the green beans.
Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour this mixture over the green beans and bacon.
Turn your Ninja to Slow Cook Low for 2 hours, or Slow Cook High for 1 hour. Let the Ninja go to Auto-Warm/Buffet to hold. Stir just before serving to mix up the ingredients.
Added comment – for 1 can, use the amounts given (Cut Down Version) following the original recipe ingredients. This small amount can be microwaved.
****
Artichokes*, By: Mary Ann Bethea, May 15, 2015
Programmed Steam for 48 minutes. I used the red silicone rack and I added 4 cups of water and 2 small lemons sliced thinly. Any longer and I would have had to add more water. They were cooked perfectly.
Artichokes are done when you can easily pull off a leaf...."meat" should be tender.
If you have the Ninja 3, just follow the same directions, but time your unit manually.
I mix mayo or Miracle Whip with a bit of garlic powder and lemon juice...these were delicious!!!I also have used melted butter and lemon if served hot and a mayo dip if cold.
You take the leaf off and scrape the meat off. The best part is when you get to the center, you cut out the choke (thistle) and cut up the heart and eat up the rest of the dip Mmmmmmmmmm.
****
Artichokes, By: Carol Cole DuLac Orme
Artichoke success! So easy!! 2 jumbo artichokes. I cut the stem ends off. Put the rack in the Ninja..Handles up. Put some water in the Ninja up to the bottom of the rack...the 2 jumbos fit perfectly, cut stems down. Turned it on Stove Top High. They were done in 45 minutes and PERFECT.
****
Asian Lettuce Wraps, By: Monica Newman, February 16, 2015
Ingredients:
2-3 boneless skinless chicken breasts, finely chopped (easier to chop when still slightly frozen)
1 can of water chestnuts, drained and finely chopped
1 bunch of green onions, finely chopped
teriyaki/soy sauce (I like SoyVe)
lettuce cups
garnish: chopped peanuts, toasted sesame seeds, chopped cilantro, lime juice,
your choice and to taste
Directions:
On Stove Top High brown up chicken with enough terriyaki/soy sauce (I like SoyVe) to cover chicken. Add the water chestnuts and green onions. Simmer on Stove Top Medium until most of the moisture is simmered out. Serve in lettuce cups and garnish as desired. They are yummy
****
Asparagus Cooking Comments, By: Members
Aurelia Dougan McCollom I've never, ever fixed asparagus. 350° some olive oil and some minced garlic, and so tender in about 10 minutes..
****
Barbara Callahan Not sure it is the best, but I steam mine on the rack with a dab of butter & some seasoning next to a piece of seared salmon over a lemon-wine-water infusion for about 10-15 minutes
****
Sarita Sarita No rack, oven setting 350° degrees for 10 min. Sprinkle with Olive oil and salt. Ah may zing! It was so delicious I had it both Tuesday and Wednesday nights!
****
Sarita Sarita Yes, directly in the Ninja, I did Olive oil and salt while cooking.
****
Michelle Whitman I steamed mine for about 10 minutes then dried the pot and kinda grilled them right in the crock to give them some char marks. Perfect!
****
Alayna Soubie Stiffler I did mine on the oven setting at 350° for 10 minutes. No water, just a little olive oil and salt and it was better than the roasting I do in my oven on a baking stone.
****
Alayna Soubie Stiffler Do the natural break at the stock of it and rinse it under cold water. Very simple and can be cooked very easily. My girls will only eat it roasted
Sarita Sarita Natural break?
Alayna Soubie Stiffler take the bottom of the asparagus and bend it slightly, it will snap off easily and the woody stock will be removed. You can boil the woody stocks for great stock for asparagus soup
****
Cindy Guth I did asparagus the other night. Put in a large plastic bag with some chopped garlic in the glass jar. Squeeze bag and coat asparagus with olive oil and garlic. Put in crock. Add a little pepper. Cook on oven high for about 15 min, tossing it every few minutes. Was so yum!
****
Asparagus*, By: Shelly VanMeter Roth, September 13, 2014
For asparagus, I drizzled with olive oil and sprinkled with garlic salt, pepper and grated parmesan cheese. Toss to coat. Bake on Oven setting 350° for about 15-20 minutes or desired crispness.
****
Asparagus Roll Ups*, By: Joan Adams Schilling, September 8, 2014
Ingredients:
½ cup mayonnaise
3 tablespoons Dijon mustard
1 lemon, juiced and zested
2 teaspoons dried tarragon
1 teaspoon ground black pepper
½ teaspoon salt
16 spears fresh asparagus, trimmed
4 skinless, boneless chicken breast halves
4 slices provolone cheese
1 cup panko bread crumbs
Directions:
Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.
Cook asparagus in the microwave on High until bright green and just tender, 1-1½ minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (re-sealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about ¼ inch. Repeat with the rest of the chicken breasts.
Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
Turn your Ninja to Oven setting of 425° and bake for 40 minutes. I did the asparagus in the microwave and put the prepared chicken in the baking pan on the rack. I did not put water in the bottom of the pan as I wasn't sure if that would make the panko soggy. It turned out perfect!
Notes
The first thing out of my husband's mouth was "WOW!". This recipe is good enough to serve company and the presentation is beautiful. It is very rich and a little goes a long way. I would say you could halve the breasts after you flatten them and that would be enough to serve one person. A keeper recipe!
****
Asparagus with Lemon Aioli*, Ninja Recipe Book, May 5, 2014
Ingredients:
1 lemon
1/3 cup light mayonnaise
1 small garlic clove, minced
¼ teaspoon salt
Ground black pepper
1 cup water
1 pound asparagus, trimmed
Directions:
Grate ½ teaspoon zest and squeeze 2 teaspoons juice from lemon into bowl. Stir in mayonnaise, garlic, and salt. Season with black pepper.
Pour water into pot. Place roasting rack into pot. Place asparagus on rack. Set Oven to 350° for 10 minutes. Cover and cook until asparagus is tender.
Season asparagus with additional salt and black pepper. Serve with lemon aioli.
****
Asparagus Wrapped In Bacon*, By: LaSonn Young Robinson, May 29, 2014
Just grab 2 or 3 asparagus pieces. Wrap downward and add to the pot. Probably should have used the pyramid mat that I DON'T have yet lol! 400° for 45 minutes.
****
Au Gratin Potato Casserole*, By: Don Max Cindy Crouse, January 1, 2015 (Made in the Multi Purpose Pan set on the Roasting Rack)
Ingredients:
3 cups sliced, peeled, and cooked potatoes
1½ cups fully cooked ham, diced
¼ cup onion minced,
½ cup butter
½ cup all-purpose flour
2¼ cups milk
1½ cup shredded cheddar cheese
1 teaspoon salt
Directions:
Combine potatoes, ham and onion in the multipurpose pan.
Melt butter in a med saucepan over med heat.
Stir in flour until smooth.
Gradually add milk, stirring constantly until mixture thickens and bubbles.
Add cheese and salt
Stir until cheese melts.
Pour over potato mixture and stir gently to mix.
Place the rack and your multipurpose pan in the Ninja. Turn to the Oven setting of 350°and bake for 35 to 40 minutes or until bubbly. (I dropped the temperature to 325°) but it was not done in 40 minutes so I upped it to 350° for another 15 minutes. It was very cheesy and good!
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Au Gratin Potatoes, Pork, & Corn, By: Cheryl Steiner- Spicer, August, 25, 2014
Add boxed Au Gratin potatoes ingredients to your Ninja and cook on Stove Top Medium until it starts boiling. Stirring occasionally. I added cooked diced pork steak and corn. Turn down to Stove Top Low. Place lid and cook 15 minutes. I went to buffet when the sauce was thick. YUMMY!
****
Bacon Brussel Sprout Gratin*, By: Tina Nordhavn-Allman, November 30, 2015
Ingredients:
4 tablespoons butter
2 pounds Brussel sprouts, rough ends cut off
1 lb bacon
Pinch or two of red pepper flakes
Salt and pepper
1 cup heavy cream
1 cup (or more if you like) shredded cheese (I used Colby Jack)
1 cup breadcrumbs
Directions:
In one Ninja I fried up the bacon and in the other I brought water to a boil and cooked the sprouts for about 7 minutes. You can do the sprouts on the stove while the bacon cooks in your Ninja.
Chop up the crispy bacon.
Rough chop the sprouts (I cut most into 4ths)
Put the sprouts, half of the bacon, red pepper flakes and salt and pepper in the Ninja and stir.
Add the cream, cheese, breadcrumbs then bacon. Add the butter all over the top of the breadcrumbs in small chunks.
Set the Ninja to Slow Cook High and cook for about 2 hours then switch to Warm/Buffet.
Delicious!!! Everyone really liked it.
****
Bacon-Wrapped Cabbage*, By: Kathleen Valentine
This is my Ninja version of the bacon-wrapped cabbage wedge recipe that has been circulating around Facebook. It was so delicious. I used half a head of cabbage for 3 servings.
Cut cabbage head in half then cut one half into 3 wedges. Place each wedge on a piece of heavy aluminum foil. Sprinkle both sides with garlic powder and coarse black pepper. (The recipe calls for salt but I don't use it.) Wrap each wedge with bacon (I used 2 strips per wedge). Wrap tightly in foil. Place in the pot and turn to Oven at 350° for 30 minutes. Turn over after 20 minutes. Check. You may need another 5 minutes. Unwrap and sprinkle liberally with parmesan cheese. Yum.
****
Baked Artichoke
Ingredients:
Artichoke
Lemon
Olive oil
Salt
Pepper
Minced garlic
Parsley
Parmesan
Directions:
Remove the stem of the artichoke. Cut about one inch off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Season with salt and pepper. Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals.
Wrap the artichoke in aluminum foil. Place on the pyramid mat or rack. Turn the Ninja to the Oven setting of 425°F/220°C and bake for one hour 20 minutes. When done, serve with extra parsley, lemon wedge and your favorite dipping sauce. Enjoy!
****
Baked Cubed Potatoes*, By: Cynthia Dobbs, May 3, 2015
I just put some potatoes to bake in my Ninja. I peeled two baking potatoes, cut them in cubes, sprinkled on a little kosher salt, black pepper and spicy Mrs Dash. Put three pats of butter on them and wrapped them up in non stick foil. Placed them in the multipurpose pan and set it on my rack. Turn your Ninja to the Oven setting of 350°F for about 1 hour.
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Baked Cubed Potatoes in Foil, By: Beth Rowand Knight, January 9, 2016
I tried something for the first time tonight. Earlier today I saw a recipe in the potato section in the files about baked cubed potatoes. I got my idea from that. I took a pretty good sized sheet of foil. I sprayed it with Pam. Next, I peeled and cubed 3 potatoes. I placed them on the foil. I salted and peppered the potatoes and sprayed with liquid margarine. I finally folded foil over the potatoes leaving the center open a little.
While I was preparing that I preheated Ninja to 425°F. Maybe 7-8 minutes.
I placed the foil packet of potatoes directly on bottom of main pan. Then I wanted to warm up left over baked beans and hot dogs so I placed them in the multipurpose pan. Put that in the rack then placed that on top of the potatoes.
I then decided to put a cup of water around the foil packet so the potatoes wouldn't burn. I turned the Ninja down to 375°F. It baked for 45 minutes.
The potatoes were nice and brown on the one side and cooked through. The beans and hot dogs were done at the same time.
So the moral of this story is you can make browned cubed potatoes without having to turn them over and also do something in the other pan (all baked in the Ninja) at one time.
****
Baked Parmesan Tomatoes, April 10, 2015
Ingredients:
4 tomatoes, halved horizontally
¼ cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
¼ teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil
Directions:
Preheat for at least 10 minutes on 425°. Place in your Ninja. If you have a Pyramid mat use it, or if you have a small baking sheet, place that on top of the pyramid mat. If neither, use your wire rack. Top with Parmesan, oregano, salt and pepper. Drizzle with olive oil and bake until the tomatoes are tender, about 15 minutes.
****
Baked Potatoes*, By: Aurelia Dougan McCollom
Use 400-425° - your choice.
Wrap the potatoes in foil. Turn to the Oven setting of 425° for an hour. Place on the rack. You can also double wrap your seasoned potatoes with aluminum foil & pierce. Put them directly in the pot. Use the same Oven setting of 425°F for 50-60 minutes. Turn them after 30 minutes to keep from burning. PERFECT!
You can also just place on rack and don’t wrap them.
And now on the Pyramid mat. No turning - 425°F about 1 hour and 10 minutes for 5 big potatoes. Not cutting your mat works the best for the potatoes because it will be across the bottom and go up the sides. The potatoes can rest alongside the pot and no turning no scorching. Love it!
Baked potatoes will take an hour, (depending on size), but, baby red potatoes, 400°, 45 minutes. No turning of the potatoes & no scorching on the Pyramid Mat.
****
Baked Potatoes – Steam Baked, By: Pamela Schwaner, December 27, 2018
Prep Time: 5 minutes
Cook Time: 45 minutes
Ingredients:
2 large baking potatoes, scrubbed and poked
Directions:
Add 1½ cups water to the Nina pot. Select the Steam Bake setting. Set the temperature to 325°F.
Set the timer for 45 minutes.
****
Baked Sweet Potato Fries*, By: Cori Ruppert, September 2, 2015
2 sweet Potatoes cut into strips. Toss with olive oil and season to taste. Turn to the Oven setting of 425°F. Place on the rack and bake until light brown and crispy
****
Baked Sweet Potatoes*, By: Cynthia Dobbs, May 24, 2015
My husband wanted marshmallows on top so when I took them out of the Ninja I poured some on top to melt. Before I could take a picture he was already scooping them on his plate. He loved them and they were delicious. I served them with baked ham that I cooked overnight on Slow Cook Low.
Ingredients:
5 medium sweet potatoes peeled and cut into chunks
¾ cup of brown sugar
½ tsp Kosher salt and cracked black pepper
6 tablespoons of butter, cut into pieces
Directions:
Line the multipurpose pan with nonstick foil.
Put the potatoes in the pan. Sprinkle the brown sugar on top. Add the salt and pepper. Add the butter to the top. Wrap the foil around and seal. Set the pan on the rack. Turn your Ninja to the Oven setting of 425°F and bake for 40 minutes, or until potatoes are tender.
****
Baked Sweet Potatoes*, By: Aurelia Dougan McCollom
Oven Temp set to 425° for about 45 minutes, placing on the Pyramid Mat.
****
Balsamic Brussels Sprouts
serves 4‐6
Ingredients:
2 pounds brussels sprouts, trimmed and halved
½ cup balsamic vinegar
¼ cup parmesan, grated
¼ cup olive oil
2 tablespoons packed brown sugar
Salt and pepper, to taste
Directions:
1 Add olive oil, brussels sprouts, salt, and pepper to your Ninja pot. Stir well to thoroughly coat.
2 Turn to Slow Cook High for 2 hours, or Slow Cook Low for 4 hours.
3 To make the glaze, heat balsamic vinegar and brown sugar in a small saucepan over medium‐high heat, until it starts to simmer. Let simmer until liquid reduces by half, about 5‐10 minutes.
4 When brussels are cooked through, drizzle with glaze and top with parmesan.
5 Serve warm and enjoy!
****
Barbequed Baked Beans, By: Beth Stern
I made the most amazing bbq baked beans from scratch. I actually doubled this recipe, using 2 lbs. of beans, as I was cooking for a crowd this weekend.
Ingredients:
16 oz dried kidney beans
6 cups water
1 medium onion, chopped
1½ cups ketchup
½ cup molasses
½ cup brown sugar
2 Tbs. Dijon mustard
2 Tbs. bottled hot sauce
7 or 8 dashes of liquid smoke
Directions:
1. Cover beans with water and let soak overnight.
2. Next morning drain, rinse and cover with water and bring to a boil On Stove Top High & let simmer for an hour, covered. Drain well in colander. Rinse out Ninja and place beans back in crock.
(clarification on directions: Beth Stern
Sorry I didn't get this, I don't have a smart phone and was out yesterday. The water was for soaking then boiling the beans. Then the beans are drained and rinsed and put back in the Ninja. The original recipe is for 1 lb of beans. (I doubled it to 2 lbs. and doubled everything else.)
3. Mix together remaining ingredients and mix into beans. Cover Ninja and Slow Cook High for 1 hour then, Slow Cook Low for 6 to 7 hours.
****
Beans ala Francaise*, By: Michelle Painter Williams, April 12, 2016
Beans ala francaise based on the recipe from the “French Slow Cooker Cookbook”
Ingredients:
1lb dry great northern beans, picked over and rinsed
1 large carrot, peeled and quartered
1 stalk celery, halved
1 medium onion, whole
1 whole garlic clove
2 fresh parsley sprigs
2 tsp salt
Directions:
Soak beans overnight and drain. Add the beans to the Ninja pot. Add the rest of the ingredients. Cover with water by one inch. Turn Ninja the dial to Slow Cook Low for 8-10 hours or Slow Cook High for 6 hours. Discard the vegetables.
I use these beans to make baked beans, chicken and beans, beans and rice and bean soup.
**Added comment - Sometimes I have found the beans not softened after the cook time. So this time I boiled them on Stove Top High for 40 minutes before turning the Ninja to Slow Cook Low. The beans are plenty soft! Better than hard and inedible!
****
Beets, Fresh Roasted, By: Marisa Stemple Beard
Add 3 cups of water to the Ninja. Place the rack and beets on the rack. Turn to the Oven setting of 400°, (would do 350° next time). Unfortunately I am not sure how I long I cooked them because I fell asleep and woke up to a burn smell. The water had boiled out -- BUT the beets were wonderful!
(**It’s usually 1 cup water/ 10 minutes of baking time – Aurelia)
****
Better Than Fries Baked Potato*, By: Wendi Hacker, January 11, 2015
Making better than fries baked potato in Ninja.
Sliced your potatoes almost all the way through. Drizzle with olive oil over the top and sprinkle with sea salt.
Turn your Ninja to Oven setting of 425°F, and bake for 1 hour, depending on the size of the potato. No water is added to the pot.
Sprinkle with parmesan or cheddar cheese when almost done. Yum!
*Hint: Garrick Stolz - To cut the potatoes *almost* all the way through, place a chopstick on either side of the potato, then cut. Works like a charm!
Beth Pund - If you don't have chopsticks, you can use two wooden spoon handles!
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Betty Crocker Au Gratin Potatoes*, By: Dennis Clark, August 21, 2014
Okay, I did it! Cooked the Betty Crocker Au Gratin potatoes in the Ninja pot and they were great! Did the exact mixing as in the instructions on the box. Turn your Ninja to the Oven setting of 400° and cook for 20 minutes. They came out perfect with a nice brown bottom!! I've now taken over the Ninja from Cheryl, and since I keep getting better, I'm thinking about renting myself out!
****
Black-Eyed Peas, By: Glenna Smothers Lightsey, December 31, 2016
I soak the peas (about half pound for just the 2 of us). Drain. To the peas, add 2-3 cups of water or broth. Add a slice of thick cut bacon or 2 regular cut pieces, and a clove of minced garlic. Salt, and pepper to taste. Turn to Slow Cook Low for about 1½ hours. Cook until tender. Test for tenderness during the end of cooking time. It's just a simple recipe but it's what we like and eat every New Years.
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Black-Eyed Peas, By: Darnie Tisdale, December 31, 2016
Add the peas to the Ninja. Cover with water. Turn the Ninja to the Oven setting of 425° and bring to a boil. Reduce to the Oven setting of 325°F or 350°F for about an hour. Test for tenderness. Salt pepper to taste. I season with ham or bacon. Very easy.
****
Black-Eyed Peas Chili, By: Cindy Durham, December 31, 2016 – Cross posted in Chili
Ingredients:
1 lb. bulk pork sausage (I use Jimmy Deans)
1 medium onion, chopped
½ cup celery, chopped
4- (15 oz.) cans black-eyed peas, undrained
1- (14 oz.) can diced tomatoes, undrained
1- (10 oz.) can tomatoes with green chilies, undrained (Rotel)
2 Tablespoons chili powder
Directions:
Turn the Ninja to Stove Top High. Brown the sausage. Drain grease if needed. Add celery and onions and cook until translucent.
Add black-eyed peas, tomatoes, rotel, and chili powder.
Bring to a boil, reduce heat to Stove Top Low and simmer, covered for 30 minutes.
****
Breaded Cauliflower*, By: Allana Alla Sverbil, August 11, 2015
Ingredients:
Eggs (amount depends on how much cauliflower is being used. Generally speaking, 4-5 should be plenty)
Cauliflower
Spices of choice (we used salt & ground black pepper)
Bread crumbs of choice (we used plain)
Olive oil
Prep:
Remove leaves from cauliflower and break it into the size of your choice - smaller pieces cook quicker
Beat eggs in a bowl which is big enough to dip the cauliflower pieces into. Mix spices into this. Set to side.
Place bread crumbs in bowl big enough to dip cauliflower pieces into. Set to side.
Dip cauliflower pieces into egg mixture so that it is fully covered in egg then into the bread crumbs so that it is fully covered in bread crumbs. Repeat this for all cauliflower pieces then set to side.
Recipe:
1) Cover the main pot of the Ninja in olive oil then place the breaded cauliflower into it. Set the Ninja to Stove Top High - do not cover with lid. Allow for each side of the cauliflower to brown prior to flipping it to other sides. Once all sides are slightly browned, serve!
Serving:
We served ours with Ninja-mashed potatoes, but you can munch on them as poppers with some ketchup!
****
Broccoli, By: Madeline DiDonato
I just roasted some fresh broccoli in the Ninja. Place the broccoli in the pot. Drizzle of olive oil (probably 1 Tbs.), salt & garlic powder. Turn your Ninja to Oven setting of 350° for 15 minutes. YUMMY!
****
Broccoli Comments for Fixing
Alexis Joachimides Lefebvre - I would use Stove Top High. Sauté the broccoli in the olive oil until tender but firm, not limp. If you like garlic, mince a few cloves and heat in the olive oil before adding the broccoli. I often toss mine with a few Tbs. of Parmesan at the end.
Teresa Sacksteder - Oh the Parmesan on the broccoli I sounds so good!!!
Jeanne Grady - Or steam it. Add s & p and a little lemon juice.
Beth Pund - Also try Laughing Cow Cheese on your broccoli! It is awesome!
****
Butternut Squash*, By: Marie Mastracci
Cut Butternut Squash in half and scrape out seeds.
Add 3½ cups of water to Ninja pot and turn to Stove Top High to get the water simmering. Then I'll turn it to Oven 350°. Place rack in Ninja Pot.
Place 2 halves of Squash on rack. (This Butternut Squash was huge and I had to play around with placement and push down on lid)
Steam for (??), as long as it takes. I forgot to time it. 30 minutes? Sorry.
Scoop flesh into small casserole dish. Add seasoning, butter, milk to taste and mash.
Shake grated parmesan on top and broil until browned.
***Added comment*** by: Aurelia Dougan McCollom – If you have a kitchen torch, try browning with it instead of the broiler.
****
Brussels Sprouts, By: Scott Schroeder
12 to 14 large Brussels sprouts
1 Tbs. olive oil
2 cloves garlic, minced
pinch sea salt
2 tsp brown sugar
¼ cup roughly chopped pecans or walnuts, toasted
fresh orange juice or minced fresh ginger, optional
Directions:
Slice Brussels sprouts very thinly until they resemble a mound of feathery ribbons. I used a mandolin slicer set to thin.
Heat the olive oil over Stove Top High in Ninja and sauté the garlic for 30 seconds.
Add the Brussels sprouts and continue sautéing for another 4 to 5 minutes, until bright green and tender. I turned the setting to Stove Top Medium.
Add sea salt and brown sugar and toss together. Stir in toasted nuts. You can squeeze a few tablespoons of fresh orange juice or stir in some minced fresh ginger for some extra heat. I went with the OJ.
****
Butternut Squash, By: Sherri Quick
Oh my gosh, decided to try butternut squash that would normally take forever in the oven. I peeled and cubed the squash. Put the Ninja on the Oven setting at 400° for just a bit then seemed to hot, turned down to 250°. Put butter, brown sugar and seasoning. Delicious, within 20 minutes. The Ninja is a dream. I can't wait to know the timing on everything. Hope you all had a fabulous weekend.
****
Cabbage, Potatoes & Carrots*, By: Mary Nell Aguinaga, May 8, 2016
Turn the Ninja to Stove Top High. Cook 4 slices of cut up bacon. Add 2 Tbs. of olive oil and 1 chopped up onion, stirring occasionally, until soft. Add 1 medium head coarsely chopped cabbage, stir to coat with bacon drippings and olive oil. Add 4 cups water to the mixture. Add halved baby red potatoes and peeled and sectioned carrots. Do not stir. Leave potatoes and carrots on top of cabbage during steaming. Turn to the Programmed Steam setting of 20 minutes. 'P 20' will display; when steam is ready the 'P' will disappear and the countdown will begin. Turn to Warm and stir up gently stir in 1 tsp. salt, ¼ tsp. black pepper and a pinch of red pepper flakes.
****
Cabbage Roll Casserole*, By: Leslie Fasulo
Ingredients:
2 pounds ground beef
1 cup chopped onion
1- 29 ounce can tomato sauce
3½ pounds chopped cabbage
1 cup uncooked white rice
1 teaspoon salt
2- 14 ounce cans beef broth
Directions:
Turn Ninja to Stove Top High and brown your ground beef and onion. If necessary drain any excess grease.
In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together in the crock. Pour broth over meat mixture and stir. Turn Ninja to Oven setting 350°. Place lid. Stir after about every 15 minutes. It should take 30-45 minutes; after all.. this is a Ninja!
****
Cabbage Rolls*, Photo’s also by Allana Alla Robinson, By: Julie Taylor, December 27, 2016
1½ lbs. uncooked ground beef, or pork, or turkey, or you can mix
salt, garlic salt, pepper - to taste
2 heads of cabbage
2 cups cooked rice of your choice, (I used white today)
1 whole yellow onion, chopped
marinara sauce, (Classico)
Directions:
Mix the meats, onion and rice, season to taste. Meanwhile take a large stock pot of boiled water, shut off after you bring it to boil, soak a large head of cabbage in water for 5 minutes, I work with 2 heads of cabbage so you have plenty of large leaves. Take first head of cabbage out of water and soak the second one while your pulling cabbage leaves off of the first one. Fill a cabbage leaf with meat rice mixture. Roll it up like a burrito. Add a little marinara sauce to the bottom of the Ninja. Place cabbage rolls along the bottom. Add sauce to cover, followed by another row of cabbage rolls and more sauce, until finished. (If the leaves of the cabbage gets tough to peel, just soak it a little longer.
Turn the Ninja to Slow Cook Low for 8 hours. Serve with extra rice on the side.
Enjoy!
****
Cabbage Rolls*, By: Lana Bade, March 19, 2016
Ingredients:
12 cabbage leaves
1 cup rice cooked in beef broth
1 egg beaten
¼ cup milk
½ cup minced onions
1 pound extra lean ground beef
1 tsp kosher salt
¼ tsp garlic powder
2- (8oz) cans tomato sauce
1- (14oz) can diced tomatoes
1½ tsp fresh lemon juice
1 Tbs. brown sugar
1 Tbs. Worcestershire sauce
Directions:
Steam a head of cabbage. Remove core.
Remove leaves when cooled.
In a large bowl, combine rice, egg, milk, onion, garlic powder, salt and pepper.
Scoop about ¼ cup of the meat mixture into center of each cabbage leaf and tightly roll and tuck tightly to keep mixture inside.
Place into the Ninja pot.
Mix remaining sauce ingredients in a bowl and pour over cabbage rolls.
Cover and cook on Slow Cook Low for 7-8 hours.
Serves about 6.
****
Cabbage Rolls*, By: Michelle Bowers Gebers, September 16, 2014
Ingredients:
½ lb each or ground chuck and mild Italian sausage
½ large onion diced up
¾ cup uncooked rice
1-1½ tsp garlic
½ tsp or however much you like each of rosemary and oregano
2 eggs
Salt and pepper to taste
Directions:
Mix all of that together for your filling
Then turn your Ninja on Stove Top High, heat your water, and cook about 14 or so leaves until just tender. Take them out and obviously discard your water.
Roll meat mixture into your cabbage
1- 14½ oz can of diced tomatoes and tomato sauce
Directions:
To your Ninja pot add the diced tomatoes and tomato sauce. If you have tomato juice, use a little to "rinse" out the cans. If not, use a little water. Add whatever spices you'd like in your sauce (I just added a bit more salt and pepper and oregano and garlic). Place your cabbage rolls in your sauce mixture and cook on Slow Cook Low for 4-6 hours and drool while you're driving! Lol
****
Cabbage Rolls (Slow Cook), By: Gael O'Brien
Ingredients:
1 large head cabbage
1 can (8 ounces) tomato sauce
¾ cup quick-cooking rice
½ cup chopped green pepper
½ cup crushed saltines (about 15 crackers)
1 egg, lightly beaten
1 ounce onion soup mix
1½ pounds lean ground beef (90% lean)
1 can (46 ounces) V8 juice
Salt to taste
Grated Parmesan cheese, optional
Directions:
Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
Place cabbage rolls in your Ninja. Pour V8 juice over rolls. Cover and cook on Slow Cook Low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired.
****
Cabbage Rolls* (Slow Cook Recipe from Metabolic Cookbook adapted for the Ninja), By: Steve Lopez
Ingredients:
1 large head cabbage
1 can (8 ounces) tomato sauce
¾ cup quick-cooking rice
½ cup chopped green pepper
½ cup crushed saltines (about 15 crackers)
1 egg, lightly beaten
1 ounce onion soup mix
1½ pounds lean ground beef (90% lean) or ground turkey
1 can (46 ounces) V8 juice
Salt and pepper to taste
If Desired Favorite Seasonings (used Mrs. Dash and other spices to taste)
Grated Parmesan cheese, optional
Directions:
Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg, additional seasonings and soup mix. Crumble beef over mixture and mix well.
Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
Place cabbage rolls in Ninja on Slow Cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt, pepper, and cheese if desired
****
Cabbage Rolls (Stuffed)*, By: Holly Belcher, February 26, 2015
Made Stuffed Cabbage Rolls yesterday with help from recipe in files by Sherri Smithson Massey. Came out yummy!
Ingredients:
Cabbage leaves
28 oz can tomato sauce
Cabbage Prep: Cut off small part of cabbage core then carefully removed about 8 leaves from cabbage head. Boiled them for 3 minutes then rinsed in cold water.
Filling Ingredients:
1 lb. ground beef (I used 80/20)
½ cup sautéed onions
¾ cup cooked rice (I used Instant brown rice)
1 tsp. garlic
2 egg yolks
1 tsp. red pepper flakes
salt & pepper to our taste preference
Directions:
Divide filling into oval balls about ¼ per ball but varied depending on size of each cabbage leaf.
Place filling on cabbage leaf end, tucked in sides, then roll.
Put Ninja on Oven setting of 350°.
Pour ½ can tomato sauce in the pot of the Ninja pan (28 oz can).
Arrange cabbage rolls with fold side down into pot.
Pour remaining tomato sauce on top and add the lid.
Cook about 20 minutes until there is a heavy boil. Turn your Ninja to Slow Cook High setting for about 1 hour). Note: Can also be made on Slow Cook Low setting for 3-4 hours depending on cabbage roll size.
****
Cabbage Rolls (Unstuffed), By: Andrea Fay, January 19, 2015
Ingredients:
2 pounds of lean ground beef
1 Tbs. olive oil
1 large onion, chopped
4 cloves garlic, minced
1 small cabbage, chopped
2 cans 14.5 oz diced tomatoes
1 can 15 oz tomato sauce
1 cup of raw rice cooked separately and waiting...
1 tsp black pepper
1 tsp sea salt
Directions:
Brown meat on Stove Top Medium in your Ninja with garlic & chopped onion. Remove. Drain grease. Add the cabbage, rice, diced tomatoes, tomato sauce, salt and pepper. Turn to Stove Top High so you get a boil. Turn to Slow Cook Low for 3-4 hours check frequently to see if water is needed.
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Cabbage Rolls (Unstuffed Vegetarian)*, By: Michele Panzer-Evans, September 16, 2016 – Cross Posted in Vegetarian
Ingredients:
1 whole cabbage, chopped
1½ cups wild rice
1 large carrot, chopped small
½ onion, chopped small
5 cloves garlic, minced - ( I like alot of garlic, feel free to use less)
2 cans tomato sauce
1 can tomato soup
4 cups vegetable stock
salt and pepper to taste
Directions:
Add all ingredients to the Ninja. Turn to Stove top High and bring to a boil. Reduce heat to Stove Top Low. Cover and cook for 45 to 50 minutes or until rice is done and cabbage is soft.
****
Candied Sweet Potatoes, By: Aurelia Dougan McCollom, – Betty Crocker Picture Cookbook, 1968
Ingredients:
6 medium sweet potatoes or yams (1 ½ - 2 pounds)
Syrup:
1 cup packed brown sugar
¼ cup butter or margarine
¼ cup water
½ teaspoon salt
(I fix the syrup in a Pyrex measuring cup and fix it in the microwave)
Directions:
Scrub potatoes and place in Ninja. Oven Temp set to 425°. Place on Pyramid Mat and Bake! You can Boil the potatoes until tender, by adding water, if you prefer, without using the mat and just placing directly in the crock.
When tender, carefully remove and cool until able you are able to handle to take slip the skins off. Clean the Ninja crock. Cut into ½ inch slices. (I usually just cut the potatoes in half, length wise.) Add to baking pan, and pour syrup over the potatoes. (I usually make more syrup than the recipes calls for because… it is so good!) Oven setting 325°-350°, 45 minutes. Now… because we really like marshmallows, we top ours the last 20 minutes with mini-marshmallows, (or big ones), but don’t go overboard because they will expand, you can put it under the broiler for a few minutes to get that golden brown crispy, crunchy, yummy, sticky marshmallow! Or.. if you have a kitchen torch, use it!
Feel free to increase the amounts. We usually have 18-20 people, but not everyone likes sweet potatoes, (just the marshmallows!)
****
Candied Sweet Potatoes*, By: Michelle Braverman Pisko, December 23, 2014
Ok ladies, here is the recipe with all of my Ninja adjustments:
Ingredients:
¼ cup butter
2 tsp. vanilla extract
¼ tsp. salt
¾ cup granulated sugar
¾ cup firmly packed brown sugar
4 lbs. sweet potatoes, peeled and cut into ½ inch thick slices (about 6 smaller sized or 4 large potatoes)
1 Tbs. cornstarch
Directions:
Microwave butter in a microwave safe bowl at High 30 seconds to 1 minute or until melted; stir in vanilla and salt.
Stir together granulated sugar and brown sugar in a medium bowl. Lightly grease your Ninja. Layer the potatoes and sugar mixture; beginning with potatoes and ending with sugar mixture. Pour butter mixture over top. Cover and cook on Slow Cook High 3 hours. After 3 hours turn to Slow Cook Low for 1 hour or until potatoes are tender.
Transfer potatoes to a serving dish using a slotted spoon, reserving liquid in slow cooker.
Remove 1/3 cup liquid from slow cooker; whisk cornstarch into 1/3 cup liquid. Turn Ninja to Stove Top High and whisk in cornstarch mixture. Bring to a boil over Stove Top Medium heat; cook 1 to 2 minutes or until thickened. Add potatoes back to Ninja and mix with thickened sauce. Turn to Buffet until ready to serve.
Note: original recipe called for a cup of each granulated and brown sugar. It seemed like too much for the amount of potatoes but adjust to your liking.
****
Caramelized Onions*, By: Teresa Donald, November 13, 2018
Ingredients:
50# bag of onions – or amount of your choosing
EVOO – (Extra Virgin Olive Oil)
Directions:
Caramelized onions in one hour with your Ninja. I buy a 50# bag of onions and use my Ninja to caramelize, then freeze to use at a later date.
Cut onions to fill Ninja about ½ full and add a couple teaspoons EVOO.
Mix. Turn your Ninja to Stove Top Medium. Cover and check every 10-15 minutes. Stir. The last 15 to 30 minutes, uncover and stir as needed.
I do different colors: blond to dark so I have a variety in the freezer for whatever dish I am making.
So far I’ve found the Ninja gives me the best results. Using this method I did 5 freezer bags of caramelize onions in one day. A couple days of labor gives me caramelized onions for the next 6 months.
*Added comment by: Aurelia Dougan McCollom - If you do not have "Medium" on your Ninja - (it's only on the 3-in-1) you can use either the Stove Top Low or High. There is only a 2° difference between them. Also, you could use a low Oven setting of 225-250°F.
****
Caramelized Onions, By: Donna Stayer McIntyre, September 13, 2017
Ingredients:
8 onions, sliced thin
½ cup sugar
½ stick butter
Directions:
Add the ingredients to your Ninja. Turn to Slow Cook Low for 8 hrs. There is no stirring.
****
Caramelized Onions*, By: Brian M Almashie
Perfect on top of a steak, chicken breast or burger with Swiss cheese. Add to sour cream to make a dip. Put it in your omelets or on a pizza. Add to green beans. I think you get my drift...
Ingredients:
2 cups Dry White Wine
2 cups Beef or Chicken Stock
½ cup Water
½ cup Olive Oil
½ Stick Unsalted Butter
2 Garlic Cloves Crushed
2 Bay Leaves
Fresh Thyme and Chives
Salt and Pepper (to Taste)
5 Large Sweet Yellow Onions (Cut in Slices)
2 Large Shallots (Cut in Slices)
Few Dashes Tabasco (Optional)
Directions:
Mix all ingredients except onions in Ninja and heat until bubbling on stovetop high. Add onions and switch to slow cook for 8 hours. After 8 hours switch to steam bake 300° until most of the liquid is gone. Be sure to check and stir every 10 minutes so they don't burn. They will be done when most of the liquid is gone. OK to strain and season if needed.
You will be surprised how much they boil down and the concentrated flavor is amazing. It will keep in the fridge for a week.
****
Caramelized Onions & French Onion Soup, Slow Cooker, By: Michelle Braverman Pisko, September 30, 2014
The slow-cooker is the ideal way to make big batches of luscious, brown, meltingly tender Caramelized Onions for whatever purposes you like them.
Ingredients:
For the Caramelized Onions
12 small to medium sized yellow onions
3 medium sized red onions
6 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon dried thyme
For the French Onion Soup:
1½ cups beef broth
1½ cups chicken broth
kosher salt and black pepper to taste
6-8 slices (1-1½ inches thick each) French bread
olive oil for drizzling
6-8 thin slices Swiss cheese (or ¼ pound grated Swiss cheese, or more to taste)
Caramelized Onions:
Directions:
Half, peel, and thinly slice all of the onions. Drizzle 2 tablespoons of the olive oil over the bottom of the Ninja pot Add about half of the onions, sprinkle about half of the salt over the onions, drizzle another 2 tablespoons of the olive oil, and repeat with the remaining onions, salt, and olive oil. Sprinkle the thyme over everything and then use tongs to toss the contents so the onions are evenly coated with oil. Place the lid on the Ninja, turn the heat to Slow Cook High, and let it cook for 6 hours, stirring and flipping the contents from bottom to top after 1 hour and again after 3 hours. After those stirs, you should not need to keep agitating the contents of the Ninja unless your cooker runs hot. If you know it runs hot, it wouldn't hurt to move the onions around every couple of hours to prevent scorching. When the onions are deep golden brown to medium brown, turn your Ninja off and portion out the onions into freezer safe containers. I tend to do one batch big enough for French Onion Soup, and two smaller containers for pizzas, flatbreads, sandwiches, and whatnot.
****
Caramelized Onion with Pineapple*, (with Thread Comments), Brian M Almashie, October 5, 2014
Trying a twist on my caramelized onion recipe (in the files). Instead of white wine I used 2 bottles of Indian Pale Ale (Racer 5) and added three big slices of fresh pineapple to the mix. I'll have to wait and see how it turns out but it sure smells good.
Three Things at the Same Time Now* Brian M Almashie
My Ninja is on a roll and doing three things at the same time now. I'm slow cooking BBQ chicken breasts (in a PanSaver bag), caramelizing onions and roasting a garlic bulb. Now that's what I call productive.
Deborah Mills That looks so delicious! I've never used a bag in mine. Great idea to separate things. How long do you do the garlic?
Michelle Hussong Kizer How do u caramelize the onions?
Brian M Almashie - Deb, I slow cook the garlic bulb until it is golden brown about 4 hours (high). I drizzle olive oil and put a pinch of salt on top. I use it in recipes or add it in salad dressing.
Michelle there is a recipe for my onions in the files.
Carole Strasburg Hunt - Thats quite the concept...great..!!
Brian M Almashie My pleasure, ladies.
Try doing the garlic and using it in Caesar salad dressing. Makes a huge difference in taste. I also use it for garlic bread (mix it with butter and olive oil) and I rub it on a steak after grilling or cooking while it rests.
Martha Pickett Hymel- Can you use any roasting bag or is it special to Ninja
Petra Webb van Loosbroek- Wow you're like a Ninja Houdini! Looks amazing!
Joan Adams Schilling- Never heard of a pansaving bag..is it the same as a slow cooker liner or is it more like a cooking bag for turkey and roasts? Also, did you put it all directly on the bottom ortho pan?
Brian M Almashie Haha Petra-- I like to experiment and save time.
Joan, they go in crock pots to save on clean up. Hopefully the chicken will be even better in the bag.
You can get them at Amazon. I thought of doing this today when I wanted to cook chicken and onions at the same time.
Petra Webb van Loosbroek A lot of the truckers use those too for easy cleanup
September 28 at 6:41pm · Like
Brian M Almashie- I bet Petra. The BBQ sauce would stick to the pan.
Karen Strahl Malone- The Ninja is a multi-tasker!
Joan Adams Schilling- They are pretty pricey on Amazon but I found them 100 for $25 free shipping on eBay
Diane Duffer Kennedy- Looks delish. Ed Bullock try this!
Kristi Truman- Can we please get an after pic when it's all done?!
Deborah Mills- I was going to roast the garlic and put it in my mashed potatoes.
Brian M Almashie- Good idea Deb -- I've put caramelized onions in mash with basil before (goes great with meatloaf) and it was awesome. Never thought to add the roasted garlic tho! Great tip!
****
Cauliflower, By: Carol Fouser, February 13, 2018
Ingredients:
1 head of cauliflower
2 lb. bag Brussels sprouts - Costco
2 little sweet potatoes – cut in ¾ inch thick slices
¼ cup butter
5 garlic cloves - grated (I leave the paper on while grating it’s easier to handle and just toss the paper)
¾ cup powdered Parmesan
salt & pepper – to taste
olive oil - spritz
Directions:
Melt the butter in the microwave. Add the garlic, powdered Parmesan and salt & pepper. Stir to mix thoroughly.
Place the whole cauliflower in the middle of the Ninja. Surround it with the sweet potaotes and Brussel sprouts. Pour the butter mixture over all. Spritz with olive oil. Sprinkle with additional ground black pepper over the top. Turn the Ninja to Slow Cook High for 4 hours, or Slow Cook Low 5-6 hours.
It was fabulous!
****
Cauliflower Side Dish*, By: Cherrie Koeppler Christel, September 2, 2015
Ingredients:
1 bag of cauliflower, frozen
1 can cream of celery soup
½ can water
2 slices cheddar cheese
¼ cup bread crumbs
Fresh green beans, (optional)
Directions:
Add the cauliflower, soup, water, cheese and bread crumbs to your Ninja. (Fresh green beans from the garden were also added). Turn your Ninja to the Oven setting of 350°F for 20 minutes.
****
Charro Beans, By:Kelli Austin, August, 17, 2015
Ingredients
3 cups dried pinto beans
3 quarts water
12 ounces dark beer
salt
3 garlic cloves, minced
2 serrano peppers, seeded and minced
1 lb bacon, cut in 1-inch pieces
1 medium onion, chopped
3 roma tomatoes, chopped
1 cup cilantro, minced
Directions
Simmer in your Ninja the beans on Slow Cook Low 5-6 hours.
When the beans are light brown and soft, add salt, garlic and serrano peppers.
In a skillet, or in another Ninja, turn to Stove Top High. Fry bacon pieces and onion until bacon is crisp. Add to beans.
Lastly, add the cilantro and fresh tomatoes. Simmer for another hour. You can peel the tomatoes first or skim off the bits of peel as they float to the top during cooking.
****
Cheese Perogies with Kielbasa, Ninja Recipe Book, April 28, 2014
Ingredients:
¼ cup olive oil
1 large onion, chopped
2 cloves garlic, minced
1 package fully-cooked, turkey kielbasa (about 13 ounces), cut into 1/2 inch slices
1 package (16 ounces) frozen potato and cheddar cheese perogies
1 cup chicken broth
1 Tablespoon chopped parsley (optional)
Directions:
Pour 2 tablespoons oil into pot. Set to Stove top High and heat oil. Add onion and garlic to pot. Cook uncovered 5 minutes or until onion is tender, stirring often. Stir in kielbasa. Cook uncovered 5 minutes, stirring often.
Add remaining oil and perogies to pot and stir to coat. Cook uncovered 10 minutes or until perogies and kielbasa are browned, stirring often with a wooden spoon. Pour broth into pot. Cover and cook 5 minutes. Sprinkle with parsley, if desired.
**Added comment by: Alice Blakeslee - I made the Cheese Perogies with Kielbasa from the cookbook with a few adjustments. I used regular kielbasa instead of turkey kielbasa. So I only used 2 Tablespoons of oil and at the broth stage, I put in 1 Cup of frozen green peas. I didn't have Parsley.
**Added comment by: Leeanne Carr - I added fresh broccoli with the broth - served with sweet/hot mustard & sour cream - super yummy!
I use the turkey kielbasa & veggie broth.
**Added comment by: Beverly Kruger Thornton - I made these but I used beef hot dogs.
****
Cheesy, Bacon Potatoes*, By: Keri Hennecke-Steinruck, January 27, 2015
Turn your Ninja to Stove Top High and fry your bacon. I did 6 slices. Remove, let pot cool and wash. I used foil to line the pot of the Ninja. Cut potatoes. I used about 6 red potatoes. Put the foil in the Ninja a little hanging over to wrap over and cover the potatoes. Cut up the bacon in small pieces put half on the bottom of Ninja, put half of the potatoes on top. Sprinkle with cheese to your liking top with a little butter, salt and pepper. Repeat for second layer cook on Slow Cook Low for 3-4 hours or until tender. I did 3 hours and let it turn to Warm. Can add anything you like for flavor.
****
Cheesy Potatoes with Ham & Cabbage*, Tammy Ludwig Baughcum, June 29, 2014
I threw this together for dinner this evening. It is really good!
Ingredients:
9 medium potatoes, peeled & diced
½ head of green cabbage, diced
Ham, approximately 12 ounces diced
1 can cream of cheddar cheese soup
1 can cream of celery soup
1 cup of milk
½ cup margarine
1 teaspoon salt
¼ teaspoon pepper
Directions:
Place cheddar cheese soup, celery soup, milk, margarine, salt & pepper in the Ninja pot. Cook on Stove Top High Setting, stirring frequently until the sauce is mixed well and the margarine has melted. Add in the potatoes, cabbage & ham & mix well. Turn over to Slow Cook High setting and cook for 3 hours. Add additional salt & pepper to taste if needed.
****
Chili Relleno*, By: Dixie Upchurch
Ingredients:
ground turkey
onion
garlic
poblano peppers
taco seasoning
s&p
a little beef broth for liquid
several slices American cheese
½ tub lite cream cheese
1 can Ro-Tel tomatoes
Directions:
Roasting poblano peppers is NOT easier in the Ninja. I had a BUNCH of poblano peppers fresh from the backyard and I wanted to get them roasted and peeled for a stuffed pepper recipe. It worked, but was a long drawn out process. I think I tried to do too many at once. I DID get it done and I DID make an awesome chili relleno recipe that I served on a flour tortilla. I browned ground turkey on Stove Top Medium with onion, garlic & peppers, (half a cup of the Poblanos chopped, maybe more.) Seasoned with taco seasoning, salt & pepper, a little beef broth for liquid, several slices American cheese, cream cheese and Ro-Tel tomatoes. Topped with roasted poblanos and grated cheese and heat till bubbly. Serve with tortillas.
****
Collard Greens*, By: Corliss Buchheit, March 2, 2016
Ingredients:
2 smoked ham hocks
4 cups water
5 slices bacon
2 tablespoons bacon grease
3 lbs collard greens
salt, crushed pepper – to taste
1 tablespoon sugar
Directions:
Add the ham hocks and water to the Ninja pot. Turn the Ninja to Slow Cook High for about 5-6 hours. During the cooking time, place the bacon in the microwave to brown. Cool and crumble and add to the Ninja. Add about 2 Tbs. of bacon grease to the pot. Add the collard greens and seasonings. They are NOT supposed to be sweet. The sugar is just like putting salt in desserts. It balances the flavor. Turn the Ninja to Stove Top High for about 45 minutes or until the greens are tender. If you notice the liquid level on the greens is completely gone, just pour a cup of water on it and keep it cooking.
****
Collard Greens & Ham*, By: Maria Angelica Cruz, December 26, 2014 Ingredients:
2 pounds smoked ham hocks
5 pounds collard greens
2 Tbs. olive oil
2 medium onions
4 garlic cloves
4 cups chicken broth
1 Tbs. plus 1 teaspoon of cider vinegar
1 Tbs. sugar
2 teaspoon salt
¼ teaspoon of black pepper
¼ teaspoon of cayenne pepper
Directions:
Saute onions and garlic with salt and pepper until onions soft about 5 minutes on Stove Top Medium. Then increase to Stove Top High. Add chicken broth and bring to a boil. Stir in greens a handful at a time as they wilt, until all has been added. Turn off heat. Add vinegar, sugar, salt, pepper and cayenne pepper. Stir well. Add ham hocks. Cover and cook on Slow Cook High 4-5 hours or Slow Cook Low 5-6 hours. Taste and re-season to your preference. Enjoy!!!!!!!
****
Collard Greens & Swiss Chard*, By: Betty Link Jordan
These were really good tonight. I hate cooking them on the stove because there is always a chance they will boil over or spatter water all over. The Ninja cooked them perfectly. I use a ham hock, a little vinegar, minced garlic, chicken broth, and some brown sugar. They cooked in about 45 min. total. Added the chard about the last 20 minutes. I will forever cook them in the Ninja from now on.
****
Corn on the Cob - Comments on Fixing, By: Members - plus (Parmesan) Corn on the Cob Topping*, By: Wendi Markul Earley, May 22, 2015
Beer Steamed Cajun Steamed Corn on the Cob*, By: Chad Stewart Marsh, June 17, 2014
Ingredients:
Corn on the cob
Cajun spices
2 cans of beer
Directions:
Slice open corn cob, (I cut the husks horizontally, put in the butter and seasonings) and let it close back up. I prefer Slap Ya Mama (get it on Amazon if you're not from the Southern states). Place on rack. And steam for as long as there's beer left. I like to grill it after.
****
Corn on the Cob, By: Aurelia Dougan McCollom, June 17, 2014
We like to use "Shrimp Boil Spices or the liquid" in our water and add the baby red potatoes. Shuck the corn and add to the Ninja with the potatoes. Boil until tender on Stove Top High about 30 minutes; Oven 350-400° for 30 minutes, or turn to Slow Cook High for 2 hours. There are so many options for cooking.
****
Native Corn, By: Kathleen Valentine, July 9, 2014
Native corn just became ripe here and so I bought 3 ears at a farm stand and steamed them in my Ninja. I put 4 cup water in the bottom and put it on Stovetop High to get hot while I fixed the corn. I removed the heavy outer husks then peeled back the pale green inner husks to remove the silk. Pulled the inner husks back over them, 3 fit perfectly on the rack. I turned it to Oven 425° for 25 minutes and they were delicious!!!
****
Betty Link Jordan That's NOT a silly question - with the "season" coming for corn on the cob it's a wonderful question. I would think you could do it either way - oven maybe about 400° degrees or Stove Top High. Not sure of time. It may vary some with the variety of corn. Silver Queen seems to be more tender with smaller kernels so may not take as long.
***
Cheryl E. Ober - Maybe you could put the cobs in the steamer and add water to the bottom. Cook 7-9 minutes I would think.
****
Rita Ramos - I suggest shucking the corn, wrapping it in foil and place them in the Ninja. Cook on Slow Cook High for 2 hours. Do not add water. If you like your corn cooked softer then cook a bit longer (I don't know how much longer since we like our veggies with some crunch still left in them).
****
Becky Sutton - Well....I ended up shucking it...placing it on rack with around 2 cups of water in pot. Turn to Oven 350° degrees for around 30 minutes. It may have been longer. It came out GREAT. It was very sweet. It was a peaches and cream style variety.
****
Mitch Cox - Sorry I wasn't around to respond I was thinking 2½ cups of water just brought to a boil for 20-25 minutes. Put the corn on the rack.
****
**Added comment by: Aurelia Dougan McCollom – you can boil using either Stove Top setting or Oven setting.
****
Michelle Hussong Kizer - I read awhile ago that someone was asking about how to do corn on the cob. This weekend I put some butter on my and wrapped in aluminum foil. Put them in ninja on slow cooker high for two hours. They turned out great!
****
Wendy Smith Blankenship I do corn on cob all the time in the Ninja but I just put it on the tray with water in the bottom and just steam. Cook for about 15 minutes. I don't wrap it! It is so much better than on the stove.
****
Edward N Robin Hipsher - I'd immerse and completely soak the corn for 30 minutes in cold water in clean kitchen sink or large bowl (holding the corn down under the cold water with a heavy plate), husk n all. Then peel the husk back ( but do not remove husk!) and brush corn to remove the stringy hairs under running water to rinse. Then brush on a mixture of soft butter, chopped garlic and parmesan, be creative. Then turn the husk back up and wrap in foil and place on rack. Pour 2-3 cups of water in Ninja and replace lid. Steam for 30-40 minutes. Turning corn a couple times to allow for even steaming and to also distribute the buttery mixture. Works great that way in any oven and it's a family favorite for outdoor grilling too! But ya gotta make sure you soak your corn good at first for really juicy corn!
****
(Parmesan) Corn on the Cob Topping*, By: Wendi Markul Earley, May 22, 2015
Ingredients:
¼ cup butter, melted
¼ cup grated parmesan cheese
½ teaspoon Italian Seasoning (I use Pampered Chef)
Directions:
Mix all ingredients together and brush on your cooked corn.
This is the only way my kid will eat corn on the cob so I thought others might enjoy it, too!
****
Steamed Corn on the Cob*, By: Monica Alejo, June 10, 2015
8 corns husked. Place on the rack and add 3 cups of water. Turn your Ninja to the Oven setting of 350°. Cook for 30-45 minutes. It came out delicious.
****
Corn Pudding, By: Jane Walker Osborn, August 3, 2014
Ingredients:
2 eggs or ½ cup Egg beaters
1 Tbs. flour
2 Tbs. sugar
1- 14 oz can whole corn, drained
1- 14 oz can creamed corn
Directions:
Mix all ingredients. Spray Ninja baking pan with butter flavored cooking spray. Pour ingredients into pan. Turn Ninja Oven to 400°. Add 3 cups water to Ninja pot. Put pan on rack. Steam for 30 minutes. Fluffy and delicious! Half the time of oven baking.
****
Country Shrimp Stuffed Bell Peppers*, By: Stephanie Foley, August 30, 2016 - Cross Posted in Fish
Ingredients:
5 to 6 (I used 5 since that fit in multipurpose pan) large bell peppers, tops cut off (discard stems from tops and chop remaining pepper tops, set aside) and remove seeds & membrane
1-1½ lbs. medium shrimp, peeled and deveined
½ stick unsalted butter
½ cup chopped onions
½ cup chopped celery
¼ cup chopped green onions
2 teaspoons minced garlic
¼ cup fresh chopped parsley
1 can cream of shrimp soup, plus ½ soup can water
1 (8 oz.) can of tomato sauce
1 can hot or mild Ro-Tel tomatoes and green chilies
2 tablespoons Worcestershire sauce
2 cups cooked rice (cooked in Ninja, rice steamer or regular range top)
1 teaspoon or more (to taste) of Tony Chachere's Seasoning (Cajun seasoning of choice)
1½ cups shredded cheddar cheese
Directions:
Turn the Ninja to Stove Top High. Add 3-4 cups of lightly salted water, for five minutes. Remove and drain on paper towel. Spray the Ninja multipurpose pan or any oven safe pan that fits with Pam or lightly grease. Add the parboiled bell peppers. Discard the water from the pot and wipe it dry.
Still using Stove Top High, melt butter and saute chopped onions, bell peppers tops, celery and garlic for 5 minutes. Add the shrimp, Ro-Tel tomatoes and seasoning. Cook for 3 to 4 minutes or until shrimp is light pink in color. Do not overcook the shrimp.
Add Worcestershire sauce, cream of shrimp soup, water, parsley, and tomato sauce to mixture in pot. Reduce the heat to Stove Top Low. Stir well. Cover and simmer for 3 minutes. Turn off the Ninja and gradually add the cooked rice & ½ cup of the cheddar cheese to the shrimp mixture and mix gently.
Fill each bell pepper with shrimp and rice mixture. Place the remaining cheese on top of each pepper. Cool. Wash and dry the pot. Place the pot back in the Ninja base with lid. Turn to the Oven setting of 325°F. Place the multipurpose pan with filled bell peppers on the rack and carefully lower it into the pot. Cover with lid and bake for about 25 minutes or until cheese is bubbly on top. Yummy!
****
Cranberry Sweet Potato Casserole*, By: Deborah Hilsenbeck
Ingredients:
2 Large sweet potatoes or yams cut into chunks
3 Tbs. butter
½ cup packed brown sugar
2 medium apples, peeled and sliced
½-1 cup whole cranberries
½ tsp ground cinnamon
½ tsp ground nutmeg
Directions :
Boil sweet potatoes in water, covered until they are fork tender.
Drain, set aside.
In a skillet melt butter and brown sugar over medium heat, and then add
the apples, cook and stir until crisp-tender. Stir in the cranberries, cinnamon and nutmeg.
In a greased 1½ qt baking dish, add potatoes, then add apple mixture and stir to mix up.
Cover cook at 375° for 30- 35 minutes or until bubbly.
Deborah Hilsenbeck The Cranberry Sweet Potato Casserole was as good as ever. The only thing I forgot to mention in recipe was, check it after 30 min, also cover with foil on the rack. After 30 min the apples were still a little hard and still a lot of juice, so I up it to 400° and cooked 15 minutes more. I had it with pork and string beans.
**added comment** by: Aurelia Dougan McCollom – To fix this entirely in the Ninja… Scrub potatoes and place in Ninja. Oven Temp set to 425°. Place on Pyramid Mat and Bake! (I found placing the potatoes directly on the bottom of the pot, that they can scorch and you must turn them to prevent this. Using the mat prevents the scorching.) You can Boil the potatoes until tender, by adding water, if you prefer, without using the mat and just placing directly in the crock.
When tender, carefully remove and cool until able you are able to handle to take slip the skins off. Clean the Ninja crock. Turn your Ninja to Stove Top Medium and melt butter and brown sugar, and then add the apples, cook and stir until crisp-tender. (You can adjust the heat.) Stir in the cranberries, cinnamon and nutmeg. Add the potatoes and the mixture from the pot to a greased casserole dish. Wash the pot. Cover the casserole dish with foil and place on the rack. Bake using oven setting of 375° for 30-35 minutes.
****
Craving Beans*, By: Barbara Bonner, July 10, 2015
Ingredients:
16-28 ounce can Baked Beans, with liquid
15 ounce can Kidney Beans, with liquid
15 ounce can Butter Beans, with liquid
2-4 weenies, sliced into small rounds
1 onion, chopped
1 heaping tablespoon of yellow mustard
½ cup ketchup
¾ cup brown sugar
½ teaspoon salt
½ teaspoon pepper
Directions:
Combine all ingredients in your Ninja. Stir until well combined.
Turn your Ninja to Slow Cook Low 7-8 hours Slow Cook High for 3-4 hours Cover & cook until thick and bubbly.
Serves: 4-6 as a main dish, 8-10 as a side dish
****
Creamed Corn*, By: Corliss Buchheit, March 1, 2016
Ingredients:
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:
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.
****
Creamy Garlic Mushrooms*, By: Kathleen Sanden, December 12, 2014
Ingredients:
1 pound mushrooms whole, sliced in half
2 cloves of garlic minced
2 tablespoons or cream cheese
Rosemary, salt, pepper, Italian seasoning combined to equal one tsp.
1 Tbs. olive oil
Fresh chives for garnish
Directions:
Turn your Ninja to Stove Top High. Add olive oil and garlic. Heat for a few minutes until you begin to smell the garlic. Add the mushrooms and cook on high until they are darker and begin to release their juices. Add the cream cheese and spices. Reduce to Stove Top Low and stir. Serve.
These are great!
**Added comment by: Aurelia Dougan McCollom – I have Boursin cheese that I am going to use in the place of cream cheese.
****
Creamy Veggies with Bacon and Caramelized Onions*, By: Kathleen Valentine
Ingredients:
½ lb. of hickory-smoked bacon
2 large onions, sliced
6 fat fingerling potatoes cut into wedges
1 lb. each green beans and yellow wax beans
1 can of cream of mushroom soup
1 can of evaporated milk
bag of frozen peas
cracked black pepper
Directions:
This is what I made in my Ninja today. I call it Creamy Veggies with Bacon and Caramelized Onions. I went to my favorite farm stand last night and came back with lots of vegetables so I set the Ninja on Stove Top High and sautéed ½ lb. of hickory-smoked bacon. Then I sliced up 2 large onions and caramelized them in with the bacon. Next I added 6 fat fingerling potatoes cut into wedges, 1 lb. each green beans and yellow wax beans, 1 can of cream of mushroom soup and 1 can of evaporated milk. Set to Oven 300° for 40 minutes. After 30 minutes I added a bag of frozen peas and cracked black pepper. It is delicious.
****
Crisp & Garlicky Vegetables, By: Chelsea Euliano Barrios, May 11, 2015
I put olive oil and fresh pressed garlic in the Ninja on Stove Top High. Sauté the garlic for just a little, then add the vegetables. (Broccoli, cauliflower and baby carrots). Sprinkle some garlic salt and a little more olive oil and gently toss to coat the vegetables. Place the lid and switch to the Oven temperature of 325°F to roast. Roast for about 10 minutes. Gently toss. The ones on the bottom got a nice crisp and a little brown. They were very tasty and not over cooked!!
****
Crusty, Cheesy Potatoes Au Gratin*, Photo By: Brenda Dubay Sartori - Ninja Cook Book
Ingredients:
1 cup shredded Gruyere or cheddar cheese – (about 4 ounces)
2 large russet potatoes or 4 Yukon Gold potatoes, peeled and thinly sliced
2 Tbs. butter, cut into small pieces
Salt and ground black pepper
¾ cup heavy cream
Directions:
Spray 9x5 loaf pan with vegetable spray.
Layer cheese, potatoes, and butter in the pan as follows: ¼ cheese, 1/3 potatoes, and ½ butter. Repeat layers, seasoning with salt and black pepper. Top with remaining ¼ cup cheese. Top with remaining potatoes. Pour cream over potatoes and sprinkle with remaining cheese. Cover pan with foil.
Place roasting rack into pot. Place pan on rack. Set Oven to 375° for 1 hour. Cover and cook until potatoes are tender.
****
Curried Potatoes & Chick Peas*, By: Lisa Tromblay-Lmt, March 20, 2015
A fellow veggie friend of mine gave me her recipe for curried potatoes and chick peas and I just made it in the ninja for a pot luck I am going to. I probably could have cut the potatoes better, but...Really delicious!!! I am going to top it with freshly chopped cilantro and serve with a mango chutney over basmati rice. Here is the recipe.
Curried Chickpeas and Potatoes
Ingredients:
2 teaspoons olive oil
1 medium yellow onion, diced (about 2 cups)
2 medium cloves garlic, minced (about 2 teaspoons)
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon garam masala
½ teaspoon ground ginger
¼ teaspoon turmeric
¼ teaspoon crushed red pepper flakes
1 teaspoon kosher salt (I used pink Himalayan)
1 Tbs. Sambhar powder (optional but great! Available at Indian markets)
1 (15-ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup coconut milk
½ cup water or veggie broth
2 cups of cooked chick peas
½ cup red lentils (raw)
salt and pepper to taste.
1 pound red potatoes, cut into ½-inch dice
1 lime
Small bunch fresh cilantro
Directions:
Drizzle the olive oil into Ninja. Using Stove Top Medium/High. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic, coriander, cumin, garam masala, ground ginger, turmeric, red pepper flakes, and salt. Cook, stirring occasionally, for 1 minute. Add the diced tomatoes, tomato paste, and coconut milk with water. Stir until combined. Turn your Ninja to Slow Cook High. Stir in the cooked chickpeas, uncooked lentils and potatoes.
Set timer and cook on Slow Cook High for 4-5 hours or Slow Cook Low for 8-10 hours, or until the potatoes are fork-tender. Check several times to adjust salt and pepper.
Ladle into bowls and serve with fresh cilantro and lime wedges for squeezing over the top.
****
Curry, Chickpeas & Cabbage*, By: Madeline DiDonato, June 5. 2016
I accidentally bought shredded cabbage instead of shredded lettuce. I had already made coleslaw last week, so didn't know what to do with this accident. I remembered a friend who brought in her own Indian curry chicken with cabbage. I tried to recreate it for lunch in a vegetarian form. It came out pretty good. Flavorful, but mild. You can adjust the spices to your own taste. You can also stir in some plain yogurt if you want.
Ingredients:
1- 10 oz. package shredded cabbage
2- 15 oz. cans chickpeas, drained
1½ cups broth (veggie or chicken)
4 Tbs. tomato sauce
1 tsp curry
1 tsp Garam Masala
½ tsp ginger
1 tsp minced garlic
1 onion, halved & sliced
Salt
Directions:
Turn the Ninja to Stove Top High. Add a tablespoon of oil. When heated add the onion. Cook for three minutes. Add the garlic and cook for an additional three minutes. Add cabbage and cook for five minutes. Add the chickpeas, tomato sauce, curry, Garam Masala, and ginger. Cook until desired doneness. Salt to taste (it doesn't really need much).
****
Danish Style Red Cabbage*, By: Jessica Nusz, December 11, 2020
I made Danish style red cabbage in my Ninja last night as a side dish to go with my German Style meat loaf (Hackbraten) and it was quite good!
Ingredients:
1- 2 lb. head of red cabbage
1 to 2 cups cranberry juice
2 to 3 cloves
1 cinnamon stick
2 bay leaves
1 to 2 Tbs. apple cider vinegar
1 green apple, (I was going to grate it but decided to make it into a purée)
¼ cup lingonberry jam
1 cup white sugar
1 tsp salt and pepper
Directions:
Add your shredded cabbage to your ninja along with your cranberry juice, lingonberry jam, apple cider vinegar, puréed or grated apple, cloves, cinnamon stick, and bay leaves.
Turn your Ninja Multi-cooker to Slow Cook Low for 4-8 hours or until the cabbage gets soft and is no longer crunchy.
****
Dried Tomatoes, By: Bonnie Smith, August, 3, 2015
Roma tomatoes and sliced in half, scooped out seeds, put in a bowl with some olive oil, garlic, sea salt, fresh thyme, pepper. Then I placed them on the rack, turned it to oven 250°F and set the timer for 2 hours. I ended up doing them for 5 hours to get them the way I wanted. This worked good for me since I didn't have cookie sheets filled with tomatoes. I would suggest checking after 2 hours though depending on the size of your tomatoes and adjust from there.
****
Dry Beans in the Ninja
Amanda Sergent Hillman I made great northern beans the other day in the ninja and I just threw them I'm with some water and salt and pepper and cooked on low for 6 hours (while I was at work)
..they were perfect
Beth Rowand Knight That's what I would do. Make them as if you as you do in the crock pot, but cook on slow cook in Ninja instead. Bet your house will be smelling good all day.
Connie Hamilton I have made pinto beans...soak overnight; put in the Ninja the next morning on slow cook low for 10 hours (that is what the bag said) with either bacon grease, or pork seasoning. I still found they were a little "thin" to our liking so about the last hour I turned to stove top high and let cook until the juice was the consistency we liked. They were the best.
****
Easy Chicken Caesar Salad & Wraps*, By: Allana Alla Robinson, July 10, 2016
Ingredients:
9-10 Chicken Tenderloins
Bread Crumbs
Romaine Hearts
Grated Parmesan Cheese - to taste
Croutons (we used cheese & garlic) - to taste or opt out
Caesar Dressing
Olive oil
Wrap of choice
Prep:
Cut romaine lettuce then combine it with cheese and croutons - set to the side.
Coat the chicken tenderloins in bread crumbs.
Chicken Recipe:
1) Into the Ninja pot, add the olive oil. Place in the chicken tenderloins. Once one side browns, flip and brown the other side. Cook until juices run clear. Remove.
2) Once warm to touch, shred the chicken with a knife.
Salad:
Combine the lettuce mixture with the chicken and Caesar dressing. Mix until everything is coated well.
Wrap:
Add the salad mixture into your wrap of choice
****
Easy Potato Bake*, By: Tanya Cameron, December 28, 2014
Ingredients:
My kids favorite
800 grams potatoes (roughly chopped) (1¾ lbs)
600 mls cream (2½ cups)
2 packets dry French onion soup
1 cup of grated tasty cheese
Sprinkle of Bacon from a jar
Extra cheese on top
Directions:
Mix all ingredients in the Ninja Pot. Use the Oven setting of 180 Celsius (350°) and bake for about 45 minutes, or until potatoes are tender.
****
Edamame*, By: Trish Obrien, August 29, 2014
Turn your Ninja to Oven setting at 350°, sprinkled with little olive oil, garlic, & sea salt. Pour a bag in and let cook for about 20 minutes. Stir gently a few times while cooking.
****
Eggplant & Artichoke Parmesan, Ninja Recipe Book, July 30, 2014
Ingredients:
1 large eggplant (about 1½ pounds), cut in ¾-inch pieces
1 jar (about 24 ounces) marinara sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 can (about 14 ounces) artichoke hearts, rinsed, drained, and quartered
1 small onion, chopped
½ cup Italian-seasoned bread crumbs
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Directions:
Place eggplant, sauce, tomatoes, artichokes, and onion in Ninja pot. Set Oven to 325° for 50 minutes. Cover and cook 40 minutes, stirring once halfway through cooking time.
Top with bread crumbs and cheeses. Cover and cook 10 minutes or until cheese is melted.
****
Eggplant Lasagna*, By: Kelly O'Rourke, March 25, 2015 – Cross Posted in Pasta
It is just a traditional lasagna recipe replacing the noodles with sliced eggplant. I sliced a large eggplant, placed on parchment on two cookie sheets, brushed with olive oil, a little salt and pepper and roasted at 400° for about 25 min. (turned slices over halfway through). I used ground turkey instead of beef and just a jar of marinara sauce doctored up a little with garlic and Italian seasoning. I had no ricotta so improvised with cottage cheese, parmesan, Italian seasoning. (I don't normally eat a lot of dairy so this was a stretch!) Layered all with mozzarella and the picture tells the story. I have a bad cold so my taste buds are off but my daughter said this is one to make again! Next time she wants me to peel the eggplant though.
** The eggplant was fixed in the regular oven at 400. My eggplant was quite large and I got 4 layers in the Ninja multipurpose pan. Baking started at 325° in the Ninja for 20 minutes then bumped it to 350° for 10 minutes more, but would go longer. It was just starting to slowly bubble along the edges. I'd probably go 45 minutes next time right on 350°. It was warm in the center but not hot. My daughter was starving and technically everything was "cooked" just not good and hot all the way through. (I didn't use an egg in my cheese mixture).
I did cook the ground turkey in the Ninja on Stove Top High, then added the sauce. Once I assembled the lasagna I wiped out the Ninja pot, switched to Oven and baked. I think I'm going to love this appliance.
****
Eggplant Parmesan*, By: Judi Brooks, November 5, 2014
Slice the eggplant and salt with on both sides. Dip them in egg, and then in Italian bread crumbs that has been seasoned with: salt, pepper, garlic powder, and a little Slap Your Mama. Fry then in a little olive oil. Turn to Oven setting of 350°F and bake for 12 minutes.
****
Emeril's Slow Cooked Bam-B-Q Baked Beans
Ingredients:
4 slices bacon, diced
1 large onion, chopped
1½ tablespoons minced garlic
2 sprigs fresh thyme
1 pound navy beans, rinse and picked over, then soak for 8 hours covered in water, by at least 3 inches
1 cup brewed coffee
½ cup Emeril's® Kicked Up Bam BQ Barbecue Sauce, or your favorite barbecue sauce
¼ cup plus 1 tablespoon packed dark brown sugar
1½ tablespoons Creole mustard, or other whole-grain brown mustard
1 tablespoon molasses
1 teaspoon red hot sauce
¼ teaspoon freshly ground black pepper
2 ½ cups water
2 teaspoons salt
Directions:
Cook the bacon on Stove Top High until rendered and crispy. Add the onion and cook, stirring, until softened and lightly caramelized. Add the garlic and thyme and cook for 1 minute. Add the drained beans, water, coffee, barbecue sauce, brown sugar, mustard, molasses, hot sauce, salt and pepper and stir to combine well. Turn to Slow Cook Low for 3-4 hours.
****
Fast & Easy Green Beans*, By: Connie West McPherson, March 29, 2016
I didn't have a lot of time yesterday and made these. They came out great.
Ingredients:
6 small or 3 large cans Italian Green Beans (do not drain)
1 cup diced ham (you could use ½ lb bacon instead)
8-10 small red potatoes washed & cut into bite size pieces
1 tsp salt
1 tsp seasoned salt (I used Morton’s Seasonall)
1 Tbs. dried minced onion
2 Tbs. butter
Directions:
Place all ingredients in the main pot of the Ninja. Stir and cook on Stove Top High for 30 minutes. Stir again and reduce to Stove Top Low for another 30 minutes. Switch to Buffet/Warm until ready to serve.
****
Fixing Dry Beans in the Ninja
Amanda Sergent Hillman I made great northern beans the other day in the ninja and I just threw them I'm with some water and salt and pepper and cooked on low for 6 hours (while I was at work)
..they were perfect
Beth Rowand Knight That's what I would do. Make them as if you as you do in the crock pot, but cook on slow cook in Ninja instead. Bet your house will be smelling good all day.
Connie Hamilton I have made pinto beans...soak overnight; put in the Ninja the next morning on slow cook low for 10 hours (that is what the bag said) with either bacon grease, or pork seasoning. I still found they were a little "thin" to our liking so about the last hour I turned to stove top high and let cook until the juice was the consistency we liked. They were the best.
****
French Fries- Using Oil*, By: Shelly VanMeter Roth, August 10, 2014
3½ cups of oil. I used oven setting at 400° for about 8-10 minutes for my size fries. I didn't soak them in water first -- just straight into Ninja after slicing.
Drain on paper towels, and season.
****
Fresh Green Beans*, By: Joyce Barbarotta Peters, July 29, 2016
Today I made 1 lb of fresh green beans from the farmer's market. It couldn't be simpler. Wash and nip off the stem end of the beans. Place them on the Ninja rack. Add 2 cups water to Ninja. Set the Ninja to steam for 15 minutes. Once it beeps that it is ready to add, place the rack with green beans inside. Sprinkle on about 2-3 tablespoons Italian Salad Dressing (I used Ken's Steakhouse Italian with Olive Oil). Cover and wait for the timer to end. They were delicious. Kind of al dente, cooked but not mushy. Served them with Shrimp Scampi
*Added comment by: Aurelia Dougan McCollom – For the members who do not own a 4-in-1. Add the water and rack with your vegetables at the same time using Stove Top High. Test to see if added time may be needed.
****
Fresh Squash, Zucchini, Sweet Onion, By: Jimmy Wright, June 14, 2014
Fresh squash, zucchini, sweet onion all simmering in olive oil and 4 cloves of garlic. Added some cilantro and black pepper.
****
Fried Cabbage*, By: Allana Robinson, December 11, 2018
Ingredients:
Olive oil - splash
6 slices bacon - minced
1 large white onion - minced
1 large head cabbage - cored and sliced
ground black pepper - to taste
garlic powder - to taste
paprika - to taste
red pepper flakes - to taste
Recipe:
1) Add a splash of olive oil to the Ninja pot. Add the minced bacon. Turn the Ninja to Stove Top High & cook until crispy.
2) Add onion & cook until translucent - stir occasionally.
3) Add in seasonings & cabbage. Cook with the lid on until it reaches desired tenderness or until cabbage is soft (about 25-30 minutes) - stir occasionally.
****
Fried Cabbage*, By: Jenn Tillery, June 16, 2015
Ingredients:
½ lb bacon
1 head cabbage, chopped
1 onion, chopped
2 garlic cloves, chopped
½ tablespoon butter
Salt/Pepper, to taste
1 Tablespoon of Stevia (or sugar) to caramelize onions
Directions:
Turn your Ninja to Stove Top High and brown the bacon. Remove and set aside.
Add the chopped onion to thebacon grease and cook for a couple minutes. Sprinkle Stevia (or sugar) on top to caramelize on Stove Top High. Once caramelized, add chopped garlic and sauté for a few minutes. Add chopped cabbage and butter. Add salt and pepper and any other seasonings you prefer. Then let it simmer for about 30 minutes on Stove Top Low, stirring occasionally. Once it's just about done, add bacon back in so it's nice and crunchy. Delicious!
****
Fried Cabbage, By: Cathy Schultz, February 12, 2015
Ingredients:
1 medium head of cabbage, chopped
1 lb hamburger
½ tsp chile flakes
1 Tbs. minced garlic
2 small onions, sliced
Directions:
Brown hamburger on Stove Top High/Medium Drain excess grease. Add in remainder of ingredients and stir. Turn to Slow Cook Low for 3 hours. Stir occasionally. Switch to Buffet to hold.
This can be eaten as is or used to make a German dish called Bier Rocks which is bread dough balls filled with this combination then baked. You can use premade bread dough to make this or I have even used biscuits rolled out filled then baked until the dough is done either way is very good.
****
Fried Green Tomatoes Topped with Chicken Breast & Mango Salsa*, By: Randall McGouirk, June 5, 2016
Brunch this morning in from the Ninja.
Ingredients:
2 green ripe tomatoes
1 onion
1 mango
Cilantro to taste
1 fresh ripe tomato
Salt pepper
3 eggs
2 cups flour
1 cup corn meal
1- 10 oz can chicken breast
Directions:
Cut up cilantro, onion, mango, and red tomato. Mix into a bowl and set aside. Slice green tomatoes. Beat eggs. Dip tomato in egg, then flour mixture twice. Turn the Ninja to Stove Top High. Add the oil. When oil heats up, add battered tomatoes. Fry until browned and cooked through. Plate the tomatoes and top with drained chicken and mango salsa.
****
Fried Okra*, By: Jane Walker Osborn, August 02, 2014
Ingredients:
Okra
Cornmeal
Canola oil
Directions:
Wash okra. Cut off ends of okra and drop into cornmeal. Stir often to coat the wet okra. Heat canola oil in Ninja on Stove Top High. Take a drop of water and drop it into the oil when you think it is about there. If it pops and sizzles, it is ready. Add okra. Let cook 3-4 minutes, then stir. Stir periodically until crispy all over. Remove to bowl lined with paper towels to absorb excess oil. Remove paper towel and serve.
**Added comments by: Aurelia Dougan McCollom -
If you don’t have a thermometer, here are a couple of tricks for determining when your oil is hot enough to fry in. The old-time method of dipping the handle of a wooden spoon or a wooden chopstick into the oil. When the oil is hot enough, it will bubble rapidly around the wood.
And this simple method for checking oil temperature: Put a popcorn kernel in the oil as it heats. The popcorn will pop when the oil is between 350°F and 365°F, the perfect temperature for deep frying.
****
Fried Potatoes*, By: Allana Alla Sverbil, October 13, 2015
Turn your Ninja to the Oven setting of 425° and preheat for 8-10 minutes. Cut the potatoes into thin/medium thickness circles and season with ground black pepper and garlic powder, or seasonings of your choice. Add olive oil to cover the bottom of the pot. Carefully add the potatoes. Turn them carefully a few times to brown, being careful not to splatter the oil.
****
Fried Spicy Potatoes*, By: Claudia Gaiser, June 11, 2018
Ingredients:
3 potatoes, cut up
1 jalapeno, sliced
1 onion, sliced
Salt – to taste
1-2 Tbs. oil
Directions:
Turn the Ninja to Stove Top High. Preheat for 5 minutes. Add the oil to heat. Add the remaining ingredients. Sauté for 10 minutes, stirring occasionally. Turn the Ninja to the Oven setting of 400°F, (select Dry Bake on the Ninja-iQ or just select Oven for the Ninja 3 or 4), for 15 minutes. Add the lid. The potatoes were perfect. Not mushy.
****
Frozen French Fries – Ore-Ida also Posted below under Ore-ida
And YES, frozen French fries work in the Ninja. I followed the directions on the package for the temperature but, I actually baked longer because we like ours crisp.
Ore-Ida Zesty Texas Cut Fries & Tater Tots*, By: Aurelia Dougan McCollom, June 22, 2014
Ninja, Pyramid Mat, 425°, 30 minutes (I turned it to 1 hour). Lid on. Turn to buffet to hold when done. Ya gotta try it!
Ore-Ida Zesty Texas Cut Fries and Tater Tots tonight "without" the Pyramid Mat. Directly in the pot. 425° for 30 minutes. I turned them after the 20 minute mark. Came out fairly crisp.
Tommie Garmon Christian - I made them. Just put them on the roasting rack, turn to Oven 425°F for about 40 minutes. They loved them. I don’t eat fries. Got my Ninja today and already love it.
****
Funeral Potatoes, By: Mary Clark, April 6, 2015
Funeral Potatoes from Cook's Country/America's Test Kitchen.
Serves 10 - but not for long.
Ingredients:
3 Tablespoons unsalted butter
1 large or 2 onions, chopped fine
¼ cup all-purpose flour
1½ cups low sodium chicken broth
1 cup half and half
1¾ teaspoons salt
½ teaspoon dried thyme
¼ teaspoon pepper
2 cups shredded sharp cheddar cheese
8 cups (30 oz) frozen shredded hash brown potatoes (not cubed) unthawed
½ cup sour cream
4 cups sour-cream-and-onion potato chips, crushed
Directions:
Turn your Ninja to Stove Top Medium/High Heat Ninja and melt butter. Cook onion until softened, about 5 minutes. Add flour and cook, stirring constantly until golden, about 1 minute. Slowly whisk in broth, half and half, salt, thyme and pepper, bring to a boil. Reduce heat. Simmer stirring occasionally, until slightly thickened, 3-5 minutes. Turn off heat, whisk in cheddar cheese.
Stir potatoes into sauce, cover and cook, stirring occasionally, over low heat until thawed, about 10 minutes. Off heat, stir in sour cream until combined.
Set to 350° Oven setting. Top with potato chips. Bake until golden brown 45-50 minutes. Let cool 10 minutes and serve.
*Added comment - The traditional recipe used crushed corn flakes as topping, but not much flavor in them. Enjoy.
****
Garlic & Parsley Smashed Potatoes*, By: Rita Ramos
Ingredients:
2½ lbs russet potatoes, peeled and diced
2 cloves garlic, peeled
2 Tbs. Gourmet Garden Parsley in a tube
1¼ cup water
¼ cup butter, cut up (Sorry Jane!!)
¾ cup milk or chicken broth
Directions:
I rarely add salt to my cooking but you could toss some in here
(I like to preheat the Ninja for at least 5 minutes before using it.) Place the potatoes, garlic and water into the Ninja. Set to Oven at 350° F. and let bake until the potatoes are tender, 30 minutes or so. Keep an eye out that your water doesn’t evaporate leaving the potatoes to burn.
Mash the potatoes with the butter and milk (or broth). This would also be a good time to toss in that parsley. I mixed it up in with the milk.
****
German Potato Salad (Slow Cook), By: Gael O'Brien
Ingredients:
2 potatoes, sliced
½ cup onions, chopped
½ cup celery sliced
¼ cup green peppers, diced
¼ cup vinegar
¼ cup oil
Chopped parsley
Sliced bacon, cooked and crumbled
Directions:
Combine all ingredients except parsley and bacon. Add salt and pepper to taste. Stir and cook for 5-6 hours on Slow Cook Low. Garnish with bacon and parsley.
Comments from members:
Kathleen Valentine... I am German (Pennsylvania Dutch) and this is close but you MUST add a bit of sugar, and garnish with sliced hard-cooked eggs. (My Mom made this foe EVERY family occasion.)
Elaine Corwin... Ate at a German restaurant last week - the potato salad was lacking sweetness. This is a great idea!
Kathleen Valentine... Germans
Kathleen Valentine... I made this today, without the celery but with added sugar and it is EXCELLENT! I browned the bacon on Stovetop High, then cooked the onions and peppers in the bacon grease then followed the recipe but added about 2 Tbs. sugar. Delicious.
****
German Red Cabbage*, By: Jeff Hudson, October 9, 2015 – combined with - Beer Brats*, By: Jeff Hudson, October 9, 2015
This is a friend's family recipe straight from Germany & it is delicious. Served with Brats, kraut & potato salad.
Ingredients:
1 small cabbage finely sliced
½ onion, diced
½ cup water
4 slices of bacon
2½ Tbs. cider vinegar
1 Tbs. sugar
Salt & pepper – to taste
1 bay leaf
Dice bacon into small pieces. Sauté onion and bacon on Stove Top High. Add cabbage, water, vinegar, bay leaf, salt & pepper to taste. Cover & reduce heat to Stove Top Medium/Low to simmer 1 hour or until cabbage is soft but not overcooked. Watch carefully to be sure the water dose not evaporate in the bottom of the pot to keep from burning. Add a little water as needed. Stir occasionally so the onions & bacon get stirred in. Remove bay leaf before serving.
Beer Brats*, By: Jeff Hudson, October 9, 2015
Brats – enough for your family
1 Tbs. butter
1 small onion sliced
3 Tbs. minced garlic
12 oz beer
1 Tbs. red pepper flakes
Salt & pepper – to taste
1 bay leaf
Directions:
Sauté brats on Stove Top High with butter until browned. Add garlic & lightly sauté garlic. Pierce brats with fork. Add beer, sliced onions, pepper flakes, bay leaf & salt & pepper to taste. Reduce heat to Stove Top Low & simmer for 1 hour. Serve on a nice bun with horseradish mustard & top with onions.
*****
Giving Frozen Vegetables A Fresh Taste*, By: Michelle Painter Williams, May 5, 2016
I was looking for a way to make frozen vegetables taste more fresh. Here is what I learned online and I adapted it to the Ninja.
Rinse the frozen veggies in a strainer with cool water running over it. Pour olive oil (about a Tbs.) in the Ninja pot. Turn to Stove Top High. Sauté the thawed vegetables, stirring often until heated through. To the cooked vegetables, I made an herb butter using butter, fresh herbs of - basil, thyme, oregano, parsley and a squeeze of lemon. Wow! It made all the difference in the world! I served them with salmon and butternut risotto-which was a freezer item at the grocery store. The vegetables were my favorite thing on the plate!
****
Green Bean Casserole, By: Aurelia Dougan McCollom, August 24, 2014, link attached
Ingredients: For 4 people.
1 (16 ounce) package frozen cut green beans
1 (10.75 ounce) can cream of chicken soup cream of mushroom
1/3 cup milk
¼ cup grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon ground black pepper
½ (6 ounce) can French-fried onions, divided
*****
Ingredients: For 8 People
2 (16 ounce) packages frozen cut green beans
2 (10.75 ounce) cans cream of chicken soup or cream of mushroom
2/3 cup milk
½ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (6 ounce) can French-fried onions, divided
****
Ingredients: For 15 People
3¾ (16 ounce) packages frozen cut green beans
3¾ (10.75 ounce) cans cream of chicken soup cream of mushroom
1¼ cups milk
¾ cup and 3 tablespoons grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper
2 (6 ounce) cans French-fried onions, divided
****
Directions:
Combine green beans, soup, milk, Parmesan cheese, salt, pepper, and half the can of French-fried onions in your Ninja.
Cover and cook on Slow Cook Low for 5 hours. Your Ninja will go to Auto Warm setting. If you feel you need more cooking time, but don’t want to set it back to Slow Cooking, turn to an Oven or Stove Top setting for a few minutes. Top casserole with remaining French-fried onions to serve.
**Actual cook time for a regular slow cooker.. 5-6 hours.
**Also, you can use 1 can cream of chicken and 1 can cream of mushroom, your choice.
****
Green Bean Casserole, By: S Alfred Baker, November 1, 2014
Thanksgiving is coming. The Ninja makes the best green bean casserole.
Ingredients:
4 cans of drained French style green beans
2 cans of cream of mushroom soup
1 (6 ounce) can French-fried onions
12 oz package of bacon
Directions:
Turn your Ninja the Oven setting of 350°. Add all of the bacon. No need to separate. Stir occasionally. The bacon will fry up very crisp. Remove bacon to a paper towel. Break into pieces when cool. Wipe out your Ninja.
Turn your Ninja to Slow Cook Low for 4 hours. Add the drained French style green beans, and soup to the pot. Stir to mix. Add a ½ can of French fried onions. Add no other liquid, I don't care what other recipes say, it makes it too soggy. After the 4 hours, stir the bacon into the cooked green bean casserole and put the other half of the onions on top. Put the Ninja on the Buffet setting and let the bacon infuse the whole dish. This is all really simple to do and the results will be a big hit. They will say it's the best they ever had. It's the bacon. Using the Ninja, frees up space in the oven.
****
Green Bean Recipe, By: Deborah Walczak, April 10, 2015
Ingredients:
1 heaping tablespoon Coconut Oil
½ red bell pepper chopped
½ cup yellow onion, chopped fine
1- 16 oz bag of French cut green beans
sesame seeds and sliced almonds
Directions:
Use a little oil and roast sesame seeds and almonds. Remove. Hold.
Place remaining ingredients in your Ninja and sauté on Stove Top High.
Return seasoned roasted sesame seeds and sliced almonds.
Serve.
****
Green Beans – The Best Ever, By: Melissa Hubbard, December 20, 2015
Ingredients:
5 cans cut green beans
½ pound of bacon, cut into pieces and cooked
¼ cup of butter
2/3 cup of brown sugar
7 teaspoons of soy sauce
1½ teaspoons of garlic powder
Directions:
Add all of the ingredients to your Ninja. Turn to Slow Cook Low for 2 hours. It was a hit.
****
Green Beans with Potatoes, Onion & Pork*, Connie Bradley, May 25, 2015
Ingredients:
2 large 28 oz cans of green beans
1 medium onion diced
5 large potatoes sliced thick
Pre cooked pork neck – or pork of your choosing. Another option is ham if you prefer, cubed
2 cups of chicken stock
Directions:
Add all the above ingredients together in your Ninja Cooker and either Slow Cook Low for 8 hours, or Slow Cook High for 4 hours. That’s it. Simple and delicious. One of my family’s favorites.
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Green Pepper Casserole*, By: Sue Karasek Nottmeier, January 8, 2015 – Cross posted in Casseroles
**This is toooo long of a story to make into a readable recipe… So, enjoy! Aurelia** and I didn’t edit!!
I cook a lot by “sight” and taste.. so my amounts vary on what looks right, tastes like, or how much I or my family love an ingredient.. We all love peppers so mine is usually heavy on the peppers, and my husband is a meat eater so I am heavy on the ground beef. This is one of those recipes that you can add more rice to extend it if company suddenly shows up.
1-3 lbs ground beef (depends on how many you’re feeding and if you have MEAT people or more VEGGIE people
1-2 boxes of wild rice (once again.. 1 box to 1 pound of ground beef is a basis.. If you want more rice.. then another box.
1-2 cans of diced tomatoes (I normally use the green pepper and onion blend) but I have also used sweet onion, roasted, oregano and basil blends)
1 small yellow onion, chopped
3 large peppers (or more), chopped, depends on how much you love peppers. Or a large bag of frozen peppers. I always make sure I have some green ones to start.. and then will use the red and yellow to add more color and flavor. Fresh or frozen I usually stick in microwave to cook a little to soften or defrost before throwing them into the casserole.. I don’t want crunchy peppers in it.
Some garlic (usually a scant teaspoon of chopped garlic (more or less on your “love” of garlic)
Natures Seasoning Season Blend (this is by sight and taste) I shake across the whole top and then mix it up in casserole. Then if I feel it needs more in the cooking process I add more.
I shake some black pepper in also.
1 can V-8(like 10 or 12 oz) or 2-3 small ones - I do this by site too… You don’t want the casserole to be like soup.. but more like a spaghetti dish but a bit lighter on the sauce.
Brown your ground beef and onion on stovetop high – Drain grease. Your peppers can be going in the microwave right now.
I have not gotten the rice conversion down yet with the ninja.. so I do the rice separate per package instructions in the microwave while the meat and onion are browning.. after your peppers. (my ninja rice still needs some work)
Once you have grease drained, add your tomatoes, peppers, garlic, pepper to the ground beef and onion. mix up.. add you seasoning. then add your V8.. stir or mix up again… Your rice should be done at this point.. add it to the mix…Stir, add more V8 if necessary. Set your ninja on oven 250 for about 15-20 minutes or so – enough to heat all your ingredients together. I usually check it at about 10-15 minutes. Stir it. If you’re not ready to eat for awhile you can switch it to buffet…
I don’t use precise measurements a lot of times when I cook so this is the basis of the recipe. A little more or less will not mess this recipe up.. unless you dump the bottle or pepper or seasoning in it. Lol.
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Gulliver's Creamed Corn, By: Dorie Sandell, December 20, 2015
Ingredients:
2 packages (20 oz, total) frozen corn
8 oz heavy whipping cream
8 oz milk
1tsp salt
2 Tbs. sugar (I always end up adding more)
pinch of white pepper
2Tbs. melted butter
2Tbs. flour
Combine all ingredients except flour & butter in the Ninja. Turn to Stove Top High. Bring to a rolling boil until the corn is cooked through; reducing heat as necessary to Stove top Low if too hot. Blend butter with flour and add to the corn, mix well. Reduce heat to Slow Cook Low, or Buffet/Warm, depending on when you are ready to eat.
We like a sweet creamed corn and usually end up adding more sugar. This is a pretty easy recipe to play with if you’re serving a few people or a crowd!
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Halushki - A Polish Dish*, By: Gail Auer Buckley Gormley, July 22, 2014 Cross Posted in Pasta
Ingredients:
½ head of a small cabbage, sliced
1 large onion, sliced
Butter
6 cups of water
12 oz of wide noodles
polish sausage, sliced into pieces
Directions:
I used my Ninja food processor to slice ½ head of a small cabbage and 1 large onion.
Turn your Ninja to Stove Top High. Add butter and sauté vegetables until soft. Remove. Add 6 cups of water & 12 oz of wide noodles. Stir. Add the cooked cabbage, onion and a large link of polish sausage. Turn to Oven setting of 300° and cook for 25 minutes stirring occasionally, until noodles are done. Very good.
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Halushki (Cabbage and Noodles)*, By: Edward N Robin Hipsher, - Cross Posted in Pasta
Made this for dinner last night. So yummy!
Cabbage, potatoes, onions, smoked sausage, and bacon all chopped (you can also add green peppers and mushrooms). Add 1 Tbs. butter. Cook on Stove Top Medium until (potatoes) are tender and everything's just starting to caramelize (brown) then add cooked egg noodles. Toss and serve. Viola! You have a meal in one! Goes great with sour cream ;)
**Added Comments by: Betty Link Jordan - I used country ham slices cut in pieces rather than the bacon. Worked out great!
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Hash Brown Casserole, By: Connie Hamilton
My hash brown casserole came out...AMAZING. Sorry no picture - my family attacked it before I could grab my phone.
Ingredients:
1 bag shredded hash browns
Onion
1 can cream mushroom soup
1- 16-oz sour cream with chives (in the regular oven I actually used half this amount...seemed too much. But the Ninja it was perfect)
1 stick melted butter (I am actually thinking of using a half stick next time, just as a tester)
2 cups sharp shredded cheddar cheese
Directions:
Thaw hash browns. In a large bowl mix all ingredients together (using your hands is the quickest and easiest way to get all the ingredients mixed). Set oven to 350° (covered) for one hour. Turn off Ninja and let sit uncovered for a few minutes to sort of gel together. I did not spray the pan and it stuck some and was hard to get out (which I will do next time), but the bottom had the best crust. My family absolutely loved it.
Regular oven recipe calls for 1 hour baking covered - another 30 to 45 minutes uncovered in order for the top to brown. So the Ninja is the hero of the day in my house. Served this with chili I made yesterday in my Ninja!!!!!!
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Hasselback Potatoes*, By: MaryJo Powell, July 28, 2014
ok I had never heard of Hasselback potatoes so I Googled them. It seems to be more a way of preparing them than a specific recipe. The secret to easy ones is chopsticks!!! I'll explain -- you take baking sized potatoes and cut them thinly after placing a chopstick down each side. It is easiest if you cut a small slice off the bottom first so the potato sits flat and then do the cuts. The chopsticks stop the knife from going all the way through the potato -- it's easy. Then you dress the potatoes -- in my case it was cutting up about 1½ slices of bacon per potato and putting a piece in each slot -- leave some sticking out the top. Then I put them on the ninja rack - lined with foil with a couple of holes in it and brushed with melted butter with garlic. Topped with salt and pepper and put in the ninja for 1 hour at 400'. As I like my bacon crisp I popped them under the broiler for a couple of minutes. I have seen other recipes calling for you to partially cook them in the oven then top with cheese and breadcrumbs and butter or oil, top with sour cream and green onions etcup There are lots of ways - experiment or put on what you like. With the chopsticks they were easier than they might look and would really impress company
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Hatch Green Chiles, By: Pamela Rainey
We had made a trip to Hatch (the green chile capitol) and I had some beautiful whole, roasted green chiles. I cleaned out the seeds and opened them up, kind of like a lasagna noodle and lined the bottom of the pot with them. Then I added a layer of cheese (a mix of Mexican and Monterey Jack) and then another layer of chiles. I used a Jiffy cornbread box mix, prepared it as directed and put that on top. I used the oven setting at 300° for about ten minutes and then switched it to Slow Cook High for another 10-15. It came out great!
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Also….. By: Pamela Rainey
I also made a tamale pie like that. I browned hamburger with lots of chili powder, cumin, etc added a can of Ro-Tel and some leftover pinto beans and topped all that with the cornbread mix again. I used a Jiffy cornbread box mix, prepared it as directed and put that on top. I used the oven setting at 300° for about ten minutes and then switched it to Slow Cook High for another 10-15 - (but added a bit more time.) It came out great! The bottom looked a bit burnt but it didn't taste burnt at all. It was also delicious!
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Homemade Fries*, By: Brian M Almashie, August 30, 2014
Made homemade fries in the Ninja tonight to go along with the ketchup I made yesterday. Sliced potatoes, let them soak in salted water for an hour, drained them, patted them dry and then coated them in olive oil and topped with spices. In the Ninja oven bake for 20 minutes at 350° (fries on the rack).
**Added comment by Brian - I've always soaked fries in salted ice water for at least an hour (overnight is best) and then let them drain to make sure all the water is gone. It makes them more crispy and you MUST make them thin and coat them in oil or they will be soggy. I only did on the rack and moved them around a bit while they were cooking. As for seasoning, I used pepper, popcorn salt, chili flakes and parsley.
**Added comment by Aurelia Dougan McCollom - Homemade Tomato Ketchup*, By: Brian M Almashie, August 29, 2014… is in Seasonings File
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Honey Orange Glazed Carrots*, By: Tommie Bradford, Apr 21,2014
Page 166 in the Ninja cookbook. Used the Carrots of Many Colors from Trader Joe's. A friend made this earlier this week when she and I hosted a dinner party. These are outstanding. I used almost 4 pounds for Easter dinner today. It served 16 family members. These deserve 5 stars!
Ingredients:
2 large oranges
1½ lbs carrots, peeled and cut into ½-inch thick slices
2 Tbs. butter
1 tsp salt
2 Tbs. honey
1 tsp fresh thyme leaves, minces, or ¼ tsp dried thyme
Directions:
Grate ½ teaspoon zest and squeeze ¾ cup from oranges.
Stir carrots, 1 tablespoon butter, orange juice, and salt in pot. Set to Stove Top High. Cover and cook 10 minutes or until carrots are tender-crisp, stirring occasionally.
Uncover pot. Cook uncovered until liquid is reduced to 2 tablespoons. Stir in remaining butter, honey, orange zest, and thyme. Cook uncovered 3 minutes or until carrots are tender, stirring often.
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Hot German Potato Salad*, By: Kathleen Valentine
This is my Hot German Potato Salad that I made in the Ninja. It is DELICIOUS.
First I cut up and browned 6 slices of bacon on Stove Top High.
Then I switched to Slow Cook High and added:
Ingredients:
2 lbs. potatoes, cut in chunks
1 large red pepper, sliced
1 large onion, cut in wedges
½ cup vinegar
¼ cup sugar (I used coconut palm sugar)
1 Tbs. Bavarian seasoning (from My Spice Sage: Brown Mustard Seed, Thyme, Garlic, Rosemary, Sage and Bay Leaves)
Directions:
I did not add oil but left the bacon grease in the Ninja pot.
Cover and cook on Slow Cook High for 90 minutes.
Added 1½ cup leftover corn (cut from the cob)
Cook 15 minutes.
Serve with sliced hard cooked eggs and lots of cracked black pepper.
**Added Comments**
To fix the eggs, put 6 eggs in a pan covered with cold water. Put it on a burner and turn to high. When water comes to a full boil let it boil about one minute then turn heat off but keep pan on burner until water cool down. That usually does it with ex-large eggs.
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Italian Stuffed Peppers*
Ingredients:
6 medium bell peppers
6 oz mild Italian sausage
1 lb lean ground turkey
1 cup cooked brown rice (Uncle Ben’s Fast and Natural)
½ cup diced onion
1 garlic clove, minced
¼ cup chopped parsley
¼ cup chopped fresh basil
½ tsp dried oregano, (or 2 Tbs fresh)
2 Tbs. grated Parmesan or Romano cheese
¼ cup Italian bread crumbs
1 large egg
½ tsp black pepper
1 (26 oz) jar marinara sauce
¼ tsp red pepper flakes (optional)
Directions:
Cut the tops of the peppers and dice the tops into small pieces. Set aside. Core, stem, and seed the peppers.
Remove the casings from the sausage and place in a large bowl. Add the next 11 ingredients (turkey through black pepper), 2 T of marinara, and half the reserved diced pepper tops. Using your hand or a spoon, gently mix the ingredients. Stuff the peppers with the meat mixture and place peppers upright in your Ninja (it’s fine to stack the peppers).
Add red pepper flakes to the remaining marina and pour it over the peppers. Add ¾ cup water to the sauce jar or container, give it a swirl to clean out any remaining sauce, and pour into your Ninja. Toss in the remaining chopped peppers. Cook for 3-4 hours on Slow Cook High or until the peppers are tender, but not mushy. Remove peppers and serve topped with sauce.
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