Beef 2 C-H
These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziplock bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes,but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
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Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen beef should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top.
Slow Cooking Frozen Beef Guidelines: The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
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http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
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Beef cut substitutions:
http://www.foodsubs.com/MeatBeefChuck.html
The “Beef File” has the Link… The complete text is located in our “Helpful Hints File”.
Scroll Down!! The recipes follow the last listing! Scroll down!!
YOU WILL FIND:
Cheddar-Stuffed Burgers with Barbeque Dijon Onions, - Ninja Recipe Book
Cheeseburger Flatbread Melts*, By: Tina Nordhavn-Allman, January 11, 2015
Cheeseburger Wraps, By: Leslie Althoff, June 11, 2014
Cheeseburgers (Slow Cook)*, By: Miranda Plumley, May 19, 2015
Cheese Stuffed Flank Steak*, By: Bonnie Smith, July 13, 2015
Chipotle's Copycat Barbacoa, By: Steve Lopez, June 21, 2015
Chipped Beef*, By: Brenda Schulpius, October 29, 2017
Chuck Roast*, By: Sue Hagerty, January 26, 2019
Chuck Roast*, By: Dawn Ficorilli, November 18, 2018
Chuck Roast*, By: Michelle Painter Williams, September 8, 2016
Chuck Roast*, By: Granny Witthoft, June 25, 2016
Chuck Roast, By: Ellen Hodgdon, June 25, 2016
Chuck Roast, By: Sandy Jo Kinman, August 7, 2015
Chuck Roast*, By: Cherrie Koeppler Christel, June 7, 2015
Chuck Roast*, By: Glenda Thompson, December 6, 2014
Chuck Roast*, By: Brian M Almashie, September 19, 2014
Chuck Roast*, By: Tammy Mullin Marsh
Chuck Roast*, By: Michele Panzer-Evans
Chuck Roast Steaks - Slow Cooked, By: Mary Director, January 9, 2016
Chuck Roast with Cowboy Rub*, By: Mary Angela, October 7, 2014
Classic Braised Beef Brisket, Ninja Recipe Book
Classic Patty Melts With Special Sauce*, By: Novella Sterling Smith, July 11, 2014
Classic Swiss Steak*, By: Diane Bowers, August 4, 2015 (courtesy of Taste of Home/Country Woman Magazine)
Coffee Braised Beef with Mushroom Sauce, - Ninja Cookbook
Complete Steak Dinner in In Your Ninja*, By: Mary Director
Corned Beef & Cabbage, By: Lisa Cousino, February 7, 2017
Corned Beef & Cabbage #1
Corned Beef & Cabbage #2, Ninja Recipe Book
Corned Beef & Cabbage #3*, By: Jennifer Kramer Leeds
Corned Beef & Cabbage #4*, By: LeAnne Porter, June 14, 2014
Corned Beef, By: Nancy Smith Gilbert
Corned Beef Brisket - My Version of Corned Beef Hash*, By: Kelly Crenshaw, June 18, 2016 – Cross Posted in Beef and Breakfast
Corned Beef, Cabbage & Potatoes*, Tracy McCollom Giles, January 27, 2015
Corned Beef, Cabbage and Potatoes*, By: Kathy Scott, January 11, 2015
Corned Beef Cooking Ideas, By: Members
Country Style Steak Gravy & Onions*, By: Tink Bell, October 1, 2014
Crispy Burritos*, By: Jennifer Hudson, July 14, 2014
Cuban Reuben*, By: Corliss Buchheit, March 21, 2016
Cube Steak*, By: LeAnn Gonsalves Nieves, June 16, 2015
Cube Steak*, By: Sara Jason Peltier, April 15, 2015
Cube Steak*, By: Chrystal Price, April 6, 2015
Cube Steak Recipe, or Butter Steak – (A Butter Steak is a Flat Iron Steak cut of Beef), By: Aurelia Dougan McCollom
Cube Steak Recipe, Really Quick!*, By: Aurelia Dougan McCollom, July 2, 2015
Cubed Steaks & Gravy*, By: Tammy Ullrich, October 21, 2016
Cube Steaks - Slow Cooked*, By: Angie Neil, August 17, 2016
Cube Steaks That Melt In Your Mouth Like Butter!*, By: Bonnie Cassagne, August 18, 2014
Danish Meatballs, By: Dasha Nelson, January 14, 2015
Diet BBQ*, By: Chad Stewart Marsh, March 7, 2016
Dr Pepper Roast Beef, (Slow Cook)
Drip Beef, By: Sena Meowmeow, April 15, 2015
Drunken Garlic Pot Roast, By: Pam Marsh, May 9, 2017
Easy Rump Roast*, By: Rita Ramos, August 11, 2014
Easy Stir Fry for Chicken & Beef*, By: Allana Alla Robinson, March 27, 2017 – Cross Posted in both Poultry & Beef Files
Easy Twist On Tacos*, By: Allana Alla Robinson, March 4, 2016
Eye of Round #1, By: Dee Miner
Eye of Round #2*, By: Kathleen Valentine
Fajitas, By: Denise N Evaristo Zuniga, September 6, 2015
Fajitas, Steak*, By: Tink Bell, September 28, 2014
Fast & Easy Valentine's Day Steak*, By: Allana Alla Robinson, February 14, 2016
Ferguson Sloppy Joes, By: Lee Ann Maley Ferguson, March 19, 2016
Filet in the Ninja, By: Cindy Halverson Brewer
Filet of Beef and Potatoes*, By:Brenda Dubay Sartori
Flank Steak*, By: Rita Ramos
French Dip*, By: Denise Bertrand Kiser, February 14, 2016
French Dip*, By: Barbara Chudik Nusz, February 25, 2015
French Dip*, By: Tami Paul
French Dip Made Easy*, By: Connie Eastman Lewis, August 5, 2015
French Dip Sandwich – Slow Cooker, By: Marilyn Bateman Barnes
French Onion Swiss Steak*, By: Aurelia Dougan McCollom
Frozen Beef Patties, By: Sara N Jason Peltier, July 20, 2014
Garlic-Studded Pot Roast, By: Aurelia Dougan McCollom
Garlic Stuffed Top Sirloin Steaks with Mushrooms and Onions*, By: Lesley Weston Stevens
Golumbki, By: Dian Vandervolgen
GRANNY’S MEATBALLS, By: Aurelia Dougan McCollom
Great Steak Sandwiches, By: Carly Amo Dobson
Green Pepper Steak, By: Sally Kessler Schmitt, May 25, 2015
Ground Beef & Elk Meatloaf*, By: Cathy Schultz, May 1, 2014
Ground Beef Stir-Fry, By: Trish Bakes, December 7, 2014
Hamburg Gravy*, By: Suzanne Donohue, January 17, 2016
Hamburgers*, By: Barbara Murphine Woolley
Hamburgers on the Rack*, By: Liz DeVigili, May 2, 2016
Hawaiian Meatballs*, By: Diane Lombardo, August 27, 2014
Hot Dogs*, By: Aurelia Dougan McCollom
Hot Dogs*, By: Therese VeeCee, July 11, 2014
Cheddar-Stuffed Burgers with Barbeque Dijon Onions, - Ninja Recipe Book
Ingredients:
1 pound ground beef
4 cubes (1-inch) Cheddar cheese
Salt and ground black pepper
2 teaspoons canola oil
2 medium onions, chopped
¼ cup barbeque sauce
1 tablespoon Dijon mustard
4 potato sandwich rolls
Directions:
1. Shape beef into 4 burgers. Make an indentation in center of each burger and place 1 piece cheese in each. Press beef to close cheese. Season burgers with salt and black pepper.
2. Pour 1 teaspoon oil into pot. Set to Stove Top high and heat oil. Stir in onions. Cook uncovered 5 minutes or until onions are tender, stirring occasionally. Stir in barbeque sauce and mustard. Cook uncovered 1 minute or until hot. Move onion mixture to one side of pot.
3. Add remaining oil and burgers to pot. Cook uncovered 9 minutes or until burgers are cooked through, turning once halfway through cooking time. Serve burgers and onion mixture on rolls.
***Added comment by: Christina Von Hagen Viera - I've tried that recipe as is, and I didn't like the cube of cheddar in the center. I either shred some cheddar and mix with the burgers or omit it altogether. Following the recipe without the cheddar, the burgers are delicious. Even the turkey burgers come out great... so moist. The onions come out amazing!
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Cheeseburger Flatbread Melts*, By: Tina Nordhavn-Allman, January 11, 2015
This is a two Ninja recipe. If you only have one you can either cook the flatbread on the stove in a pan or remove the meat mixture from the Ninja, wipe clean and do the flatbreads in the Ninja. Oh so yummy!!
Ingredients:
1 pound lean ground beef
1 packet onion soup mix
½ cup water
¼ cup catsup
2 tablespoons yellow mustard
2 cloves of garlic chopped
1 can refrigerated thin crust pizza dough
Shredded cheese
Directions:
In the Ninja on Stove Top High, brown the ground beef (drain if not using lean beef).
Add onion soup mix, catsup, mustard, garlic, and water. Stir well. Turn your Ninja to Stove Top Low to cook through and simmer.
In the other Ninja, set it to Stove Top High.
While it’s heating up, take dough out of the container and cut into 6 pieces.
Once the Ninja is nice and hot add two pieces of the dough and cook until brown on both sides. Take out and add remaining dough until all are browned.
Add meat mixture to each flatbread as well as cheese.
To eat it, just fold it up like a taco! No utensils needed!!
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Cheeseburger Wraps, By: Leslie Althoff, June 11, 2014 – Cross Posted in Lighter Fare
Made some awesome cheeseburger wraps for the family tonight, they loved em!! And ssshhhh they were good for them too! lol.
Ingredients:
1 lb lean ground beef
Diced onion
Worchestire sauce
Pureed carrot
Garlic powder
Salt and pepper
Whole wheat tortillas
Cheddar cheese
Directions:
I browned lean ground beef with diced onion on the Stove Top High setting. I used paper towels and tongs to absorb the excess grease. I added a couple splashes Worcestershire sauce, pureed carrot, garlic powder, salt, and pepper. Divided meat among all the whole wheat tortillas, add cheddar cheese. Wrap it up. I wiped out my Ninja with paper towels again using tongs and could fit about 3 or 4 wraps in the pot on the Stove Top High again. Flip. Just long enough to crisp up the tortilla. Serve with ketchup, tomato, lettuce, etc!!!! Afterthought, shredded zucchini would be a nice little add in.
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Cheeseburgers (Slow Cook)*, By: Miranda Plumley, May 19, 2015
They were delicious.
Ingredients:
1 pound of ground beef
¼ onion, chopped
1 tablespoon of mustard
1½ tablespoons of garlic
Natures Seasoning, to taste
4 ounces of Velveeta cheese, cubed
Directions:
Brown the ground beef and drain. Add remaining ingredients to your Ninja and cook on Slow Cook Low for 4 hours.
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Cheese Stuffed Flank Steak*, By: Bonnie Smith, July 13, 2015
Marinade
6 tablespoons red-wine vinegar
2 tablespoons olive oil
2 teaspoons oregano
1½ teaspoons salt
1 teaspoon pepper
2 cloves garlic-minced
2 bay leaves
¼ teaspoon ground cloves
flank steak (either one big 3 lb or 2; 1½ lbs. each)
Combine all ingredients, except meat. Add meat, turn to coat both sides. Cover and place in fridge several hours or overnight.
Cheese Stuffing
3 tablespoons butter
¾ cup finely chopped onion
¾ cup shredded zucchini
2 cloves garlic-minced
3 tablespoons fresh chopped cilantro leaves
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon pepper
1 cup bread crumbs (seasoned, homemade, panko-whatever)
6 ounces Monterey jack cheese sliced thin (I use whatever I have)
string for tying
Directions:
In Ninja on Stove Top High melt butter. Add onion, zucchini and garlic, sauté till tender. Add cilantro, chili powder, cumin, salt and pepper. Stir in bread crumbs and sauté until golden. Cool.
Remove steak from marinade. If using two steaks divide stuffing between steaks. Distribute stuffing over surface and place cheese slices in a row along upper third of longest side of steak. Starting with longest side, tightly roll up steak. Use string to secure roll, tying at 1 inch intervals.
Heat Ninja at 425°f and sear the steak on all sides. I then turned the heat down to 350°f and continued to cook for about another 10 minutes with the cover on. Guess it would depend on how you like your steaks cooked and if using one large steak or two smaller ones.
The asparagus I steamed in my other Ninja for about 8 minutes.
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Chipotle's Copycat Barbacoa, By: Steve Lopez, June 21, 2015
Ingredients:
2 teaspoons kosher salt, divided
3-4 pound chuck roast, fat trimmed
2 tablespoons extra virgin olive oil
2 bay leaves
Sauce:
¼ cup apple cider vinegar
6 cloves garlic
4 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoons ground black pepper
1/8 teaspoon ground clove
4 chipotle peppers (from a can, packed in adobo sauce)
1 tablespoon adobo sauce (from the chipotle pepper can)
1 cup chicken broth (or 1 cup water and 1 teaspoon chicken base)
¼ cup fresh lime juice
Directions:
Prepare roast. Make sure all visible fat is trimmed. Cut into 8 chunks. Sprinkle all sides of cut beef with ½ of the salt (1 teaspoon), reserving the remaining 1 teaspoon. Set aside.
In a blender or food processor combine the sauce ingredients. Blend until smooth. Set aside. If you do not have a food processor or blender, see cook’s note.
I turned my Ninja 3 in 1 to Oven mode 425° degrees. I got the Ninja nice and hot until a drop of water sizzled. Add oil. Sear all sides of cut beef. Add bay leaves. Pour sauce over top. Cook on Slow Cook High for 5-6 hours, or Slow cook Low for 8 hours covered.
After about 5 hours (or 7 hours on Slow Cook Low), remove meat and shred beef using 2 forks to pull it apart. Return to Ninja. Taste, and add additional teaspoon of salt (as needed), stir to completely coat in sauce. Cover and cook for 1 more hour. After this time you can serve and enjoy or turn slow cooker to warm until ready to serve.
To create burrito: Layer* pico de gallo, Chipotle’s Copycat Cilantro Lime Rice and Chipotle’s Copycat Barbacoa on a large flour tortilla. Additional toppings of Chipotle’s Copycat Guacamole, sour cream and cheddar cheese are also exceptional.
Serve and enjoy!
*Cook’s note: to prepare the sauce without a blender, mince the garlic and chipotle peppers. Combine sauce ingredients in a bowl and mix until well combined.
Serves 12.
Pico de Gallo
Ingredients:
4 ripe plum tomatoes, seeded and finely chopped
1 small white onion, finely chopped
½ cup cilantro leaf, chopped (or more to taste)
2-3 jalapeno peppers, seeded and finely chopped
1 tablespoon lime juice
salt
Directions:
Combine all ingredients; cover and refrigerate for at least an hour.
This tastes best the same day that it's made, but is okay the next day.
Chipotle Copycat Lime Rice Recipe
1 Tbs. oil (canola/vegetable)
2 tsp fresh cilantro, chopped fine
1 fresh key lime (or ½ regular lime)
½ tsp salt (kosher or sea salt)
1 cup long grain white rice (or basmati)
2 cups water
Directions:
In your Ninja, turn to Stove top High and heat oil or butter stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, and plug the vent with aluminum foil and turn down to Stove Top Low and simmer until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.
Sprinkle in cilantro, and toss well to evenly coat with cilantro and lime mixture. Serves 4.
[bahs-MAH-tee]
Basmati is a long-grained rice, with a fine texture. It can be found in Middle Eastern and India markets, as well as some supermarkets.
Chipotle Guacomole
This Chipotle Guacamole recipe is the real deal. With just six ingredients and a few minutes, enjoy as much Chipotle Guacamole at home as you can mash!
Ingredients:
2 large Haas avocados, halved and pitted
2 tsp. lime juice
¼ tsp. kosher salt
¼ cup red onion, finely chopped
2 Tbs. cilantro leaves, finely chopped
½ jalapeño pepper, including seeds, finely chopped
Directions:
In a medium bowl, combine avocados and lime juice. Toss until evenly coated.
Add salt and mash until smooth.
Stir in onion, cilantro, and peppers. Taste and add more salt if desired.
To refrigerate, place in a bowl and press plastic wrap directly on top of the entire surface of the guacamole so no part is exposed to air. Serve with chips.
4 Servings
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Chipped Beef*, By: Brenda Schulpius, October 29, 2017
Ingredients:
1 stick butter
5 cups milk
¾ cup flour – (I also substituted the flour with a blend of coconut/almond flour mixture)
salt and pepper – to taste
Carl Buddig sliced meats – (I bought a pound and a half of sliced Angus roast beef from the deli instead)
**Comment by: Aurelia Dougan McCollom - First of ALL, I really don’t have clear directions on this recipe. This is how I would make it. I am also including comments from members.
Directions:
Using the All-Purpose Mix or flour, make a white sauce; (amount needed for your family) in the microwave, (for convenience) or using Stove Top High until it just begins to thicken and switch to Stove Top Low, stirring constantly. Cut the beef into pieces and add to the sauce. Heat through. Reduce to the Autowarm/Buffet setting to hold.
Wheat & Grain-Free All-Purpose Baking Mix
Yield 5 cups - Active Time 20 minutes - Total Time 20 minutes
Ingredients:
4 cups almond meal/flour
1 cup ground golden flaxseeds
¼ cup coconut flour
3 tsps. baking soda
1 tsp. ground psyllium seed (optional)
Preparation:
In a large bowl, whisk together the almond meal/flour, flaxseeds, coconut flour, baking soda, and psyllium seeds (if desired). Store in an airtight container, preferably in the refrigerator.
*
Basic White Sauce - Microwave
Ingredients:
2 Tbs. butter
½ tsp. salt
2 Tbs. flour
1 cup milk
Directions:
In small glass bowl heat butter on medium heat for 30-40 seconds, until
melted; whisk in flour and salt. Gradually add milk until smooth. Heat 5
minutes or until sauce is thickened.
*
Beth Rowand Knight - I made dried beef gravy in mine earlier this week. I didn't use that much butter, just ¾ of a stick. Probably a little over ¼ cup flour and some milk. What I did was melt butter, add dried beef - amount I wanted to use, poured flour over it and stirred a bit. Then just poured a little milk on it at a time until it was the thickness I wanted. Then turned it to warm and served on toast. I don't really measure anything. If you added milk before adding flour that may be why yours was lumpy. Next time put some milk in a container with a lid and add flour and shake it to smooth the flour out before adding it to the dried beef and milk.
*
Lynn Blackburn - I use Wondra flour – Gold MEDAL. It comes in a shaker container. It is a fine flour.
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Chuck Roast*, By: Sue Hagerty, January 26, 2019
Ingredients:
3-4 lb. chuck roast
1 cup water
McCormick Savory Pot Roast packet
1 onion, quartered
8 oz. baby carrots
4 small potatoes
Directions:
Add the roast to the Ninja pot. In a bowl, mix the seasoning packet with the water. Pour over the roast. After cutting the onion, break into sections. Add the carrots, onion and potatoes to the pot. Turn to Slow Cook Low for 6-8 hours
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Chuck Roast*, By: Dawn Ficorilli, November 18, 2018
Made a beautiful Chuck roast today with roasted vegetables (potatoes, carrots, celery, onions, mushrooms and whole garlic cloves.) I seared the roast in my Ninja with Auto IQ. Cover with beef broth, a chopped-up onion, a couple garlic cloves of garlic and seasonings. Turn to Slow Cook High for 5 hours. When it was done, I thickened the broth and made a gravy. Yum! I roasted the vegetables in my regular oven. Plated some of the shredded roast and veggies on a plate. Ladle gravy over the top and served with dinner rolls and butter.
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Chuck Roast*, By: Michelle Painter Williams, September 8, 2016
Ingredients:
2-3 lb chuck arm roast – or size for your family
Salt and pepper
8 carrots, cut into thirds - I used parsnips and carrots as I didn't have 8 carrots
1 large onion, into wedges
2 Tbs. Worchestershire sauce
1 packet of gluten free brown gravy mix - (which I got at Walmart)
1 cup of water
½ cup of veggie broth – optional
green beans – optional
Directions:
Salt and pepper the roast. Add the vegetables to the Ninja pot. Add salt and pepper. Top with the roast. Pour the Worchestershire sauce over the roast. Turn the Ninja to Slow Cook High for 6 hours. The meast was so tender, it shred easily with 2 forks.
Remove the meat and vegetables from the pot. To the pot add the brown gravy mix and water. Turn the Ninja to Stove Top High. It will rapidly thicken. To make it thinner add about ½ cup vegetable broth, water or beef broth if necessary, and whisk.
Return the meatback to the Ninja pot. Stir to combine. Serve with the vegetables along side.
Future meals with the leftovers are shredded beef tacos and fajita steak salad.
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Chuck Roast, By: Sandy Jo Kinman, August 7, 2015
Ingredients:
1 small chuck roast
Wildtree bacon flavored grape-seed oil
real chipotle seasoning.
1 onion, sliced
small red organic potatoes and baby organic carrots – amounts for your family
Directions:
Marinate on both sides of the roast with Wildtree bacon flavored grape-seed oil. Then cover both sides with real chipotle seasoning.
Add sliced onion to your Ninja. Place seasoned roast on top. Turn your Ninja to Slow Cook Low for 6 hours. At the last hour add the potatoes and carrots. Turn to Buffet setting to Hold or let the unit go to Auto Warm automatically.
The absolute best!
** adjust cooking time per size of your roast.
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Chuck Roast*, By: Granny Witthoft, June 25, 2016
Today I made chuck roast. Salt and pepper the roasts. Add a small amount of oil to the Ninja. Turn to Stove top High. Lightly brown. Add 2 packages of Lipton onion beefy soup mix. Add about 5 cups of water to cover. Continue cooking on Stove Top High until it starts to boil. Reduce to Slow Cook Low. Cook 3-4 hours. Remove with tongs. Using a fork, shred the meat. Return to the broth and cook for 1 more hour. They were so tender and so tasty. I served with mashed potatoes and green beans. Love my Ninja!
Chuck roast By: Linda Romesburg, June 25, 2016
Another version for my roast - I will add a bottle of Zesty Italian salad dressing. About hour before done I will take the meat out and shred it. Return it to the pot and add a jar of Peppercini peppers and juice. Cook about another hour. Serve on hoagie buns. Yummm good!
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Chuck Roast, By: Ellen Hodgdon, June 25, 2016
I personally love to cook my chuck roast on Slow Cook Low for 6½ hours. Add 2 packages Lipton onion soup, beef bouillon, red wine, potatoes, carrots, and onions. It doesn't fall apart. Perfect roast with no work. I don't brown it. Perfect every time
***
Chuck Roast*, By: Cherrie Koeppler Christel, June 7, 2015
Ingredients:
Chuck roast, size for your family
1 package onion soup mix
1 pack brown gravy
2 cups water
Directions:
Add all ingredients to your Ninja. Turn to Slow Cook Low for 6 hours. You can shred for sandwiches, or serve with noodles, rice, or mashed potatoes.
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Chuck Roast*, By: Glenda Thompson, December 6, 2014
Ingredients:
3-4 lb chuck roast
baby carrots
4 large potatoes, chunked
Onion, cut up
4 bay leaves
Mrs. Dash
1 package McCormick Slow Cook Pot Roast
1.5 cups water
Directions:
Slow Cook Low, 5.5 hours.
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Chuck Roast*, By: Brian M Almashie, September 19, 2014
TIP: I made a chuck roast but what made it really good was putting whole onions (sliced in half) in the broth under the rack (on the bottom of the pan). The onions cook down in the broth while the roast bakes and are awesome.
Before baking I also top the roast with fresh herbs, peppercorns, garlic, ginger and Dijon mustard (diluted in some water). Slow Cook High for 1.25 hours. I have no patience!!!Try doing it with your favorite chuck roast recipe next time you make it. Make sure you have at least 3 cups of stock in the pot for the onions. Once your roast is done, put the cooked onions on top and use some of the liquid as gravy.
**Added comment by: Aurelia Dougan McCollom – If you would like to Slow Cook Low, adjust your time accordingly. I suggest 3-4 hours.
****
Chuck Roast, By: Tammy Mullin Marsh
Ingredients:
chuck roast
Salt, pepper
1 envelope onion soup mix
1 medium onion sliced
carrots and potatoes
1 can cream of mushroom soup
Directions:
Have a chuck roast in the Ninja right now. Browned on both sides using Stove Top High. Add salt, pepper, onion soup mix, onion sliced and soup. Cook on Slow Cook Low. I will add carrots and potatoes later. Just took a peek and it looks like it's making its own gravy. Oh yea! We are eatin good tonight.....
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Chuck Roast*, By: Michele Panzer-Evans
The meat was super tender and juicy and the potatoes were cooked perfectly.
Ingredients:
2-3 lb chuck roast seasoned with salt and pepper
1 packet of brown gravy mix
2 ½ cups of water
5 medium potatoes
Directions:
Turn your Ninja to Stove Top High. Sear the roast; and once browned added the water and gravy packet. Wrap the potatoes in foil and put on the rack. Cover and cook on the Slow Cook High for 3 hours.
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Chuck Roast Steaks - Slow Cooked, By: Mary Director, January 9, 2016
Ingredients:
4 chuck roast steaks
2 new potatoes - (yellow/light brown skin), peeled and cut in ½
1 cup of baby carrots - (already peeled and cut in chucks)
1 can of cream of mushroom soup - low sodium version
1 package dry Lipton Onion Soup Mix
½ cup of water (optional)
Directions:
Place the potatoes in first. Next add in the carrots. Place the met on top.
Mix mushroom soup, onion soup mix, and water together in a separate bowl - then pour as evenly as possible
Place the lid. Turn to Slow Cook Low for 8 hours.
Makes 4 servings.
You could add in an onion and more carrots if you wanted. I'm the only carrot eater in our home, so just put them in for me.
NOTES: I added the water in because I wanted the meat to be covered with moisture during the complete cooking time. Any meat edge that was exposed did get darker in color but it didn't affect the taste.
We were amazed at how tender the meat was. It literally broke apart with a fork. We had it two nights for dinner. This is so easy to reheat in the microwave and it is still just as tender as the first night.
I definitely will make again. Was nice not to have to buy a full roast too, and was an inexpensive meal to make.
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Chuck Roast with Cowboy Rub*, By: Mary Angela, October 7, 2014
Ingredients:
3 to 4 pound boneless chuck roast
2 lbs potatoes cubed
1 pound carrots
1 large onion
3 cloves garlic
4 Tbs. Cowboy Rub
1 cup brewed tea
1 package dry onion soup mix
Directions:
Cover the roast on all sides with the rub. Turn your Ninja to Stove Top High and brown. Mix the onion soup and tea together. Pour into your Ninja. Turn to Slow Cook Low for 4 hours. After 4 hours, add the vegetables and cook for 2 hours more.
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Classic Braised Beef Brisket, Ninja Recipe Book
This is the brisket from the Ninja 3 in 1 cookbook, page 144!
Prep time=5 minutes. Cook=3 hours, 40 minutes. Servings=8.
Ingredients:
1 beef brisket about 2 ½ lbs
salt & ground black pepper;
2 Tbs. vegetable oil
1 medium onion, chopped
1 medium carrot, peeled and chopped
1 stalk celery, chopped
10 cloves garlic, peeled
2 sprigs fresh thyme
1 bay leaf
4 cups warm water
4 cups beef stock
1 cup dry white wine
Directions:
1) Season beef w/salt & black pepper;
2) Pour oil into pot. Set to Stove Top High and heat oil. Add beef to pot. Cook uncovered 15 minutes or until beef is browned on both sides. Spoon off fat;
3) Place onion & carrot around beef. Set to Stove Top High for 15 minutes. Cook uncovered until vegetables are lightly browned;
4) Add celery, garlic, thyme, and bay leaf to pot. Pour in the water, beef stock and wine, enough to cover meat. Set to Oven 300F for 3 hours. Cover and cook until beef is fork-tender, turning the beef over once halfway through cooking time. Remove beef from pot, cover, and keep warm;
5) Set pot to Stove Top Medium. Cook uncovered 10 minutes or until liquid is slightly reduced, stirring in remaining water if needed. Strain liquid through sieve. Season with salt and black pepper and serve with beef. NOTE: For larger brisket cuts, add enough liquid, equal parts water and broth to cover meat.
****
Classic Patty Melts With Special Sauce*, By: Novella Sterling Smith, July 11, 2014
Ingredients:
2 Lbs Ground Chuck
1 Large Onion Sliced Thin
1 Tbs. Olive Oil
1 Tbsp Butter Plus more for Buttering Bread
4 Slices of Swiss Cheese (or more if wanted)
8 Slices of Rye Bread
Garlic Salt to taste
Pepper to Taste
**Special Sauce**
2 Tbs. Mayonnaise
1 Tbs. Ketchup
1/2 Tbsp Pickle Relish
Salt to Taste
Pepper to Taste
Mix well & refrigerate until ready to use.
Directions:
Mix meat, garlic salt & pepper together & shape into 4 oval patties, put patties in freezer for 15 minutes. Turn your Ninja to Stove Top High. Add butter & olive oil & let melt. Add in onions & sauté 5 minutes. Turn to Stove Top Medium & cook onions until caramelized, 15-20 minutes. Remove onions from Ninja. Sprinkle patties with more garlic salt & pepper. Cook on Stove Top High until brown & cooked to your liking. Add onions & 1 slice of cheese to each patty. Put the lid on & cook until cheese is melted. Remove patties. Butter the bread. Add Patties on top of bread & grill until golden brown on both sides like grilled cheese. Serve with Special Sauce & Enjoy
****
Classic Swiss Steak*, By: Diane Bowers, August 4, 2015 (courtesy of Taste of Home/Country Woman Magazine)
Ingredients:
2 large carrots, sliced
2 tablespoons canola oil, divided
1 pound beef top round steak or sirloin steak
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 teaspoon sugar
½ teaspoon dried oregano
½ cup chopped onion
½ cup chopped celery
1 jar (4½ ounces) sliced mushrooms, drained
Directions:
Turn your Ninja to Stove Top Medium. Sauté the carrots, remove. Add the strips of beef and brown. Added the remaining ingredients and simmer them on Stove Top Low for 1½ hours. Serve with rice or noodles. Thicken if desired. Yield: 4 servings.
**Note: I used more carrots, celery, mushrooms and onion than the recipe calls for.
****
Coffee Braised Beef with Mushroom Sauce, By: Michele Pilhorn - Ninja Recipe Book
Ingredients:
1 boneless beef rump roast (about 3 pounds)
1 teaspoon of salt (I used sea salt)
½ tsp of ground black pepper (used fresh crushed peppercorn)
2 tablespoon of butter
2 tablespoon of olive oil
1 package of fresh sliced baby Portobello mushrooms
1 large onion chopped
4 cloves of garlic (used pre minced roasted garlic 1 and ½ teaspoons)
2 cups of strong brewed black coffee (I used 4 cups of espresso)
¼ cup of red wine Vinegar (I used ½ of red wine vinegar)
¼ cup of all purpose flour (I use gluten free (Red Mill) all purpose flour) I have
found this makes a very nice thick gravy.
¼ cup of water
2-3 bays leaves fresh
2-3 thyme twigs fresh
Directions
1.) Season beef with salt and pepper.
2.) Place butter and oil into the pot. Set to stovetop to high and heat until butter is melted. Add beef to pot and cook uncovered for about 15 until all sides are browned. Remove beef from pot.
3.) Add mushrooms and onions to pot and cook uncovered for about 15 minutes. I prefer until veggies start to caramelize I normally add the garlic half way in this process and about 2 minutes before its finish I add the bay leaves and thyme to start the favors to form. Then add the coffee and the red wine vinegar.
4.) Place the beef on the roasting rack and set back in the pot. Change to oven setting to 375° F it says 55 minutes but I did it for hour and 20 minutes (had a 4 pound roast) but, if you prefer for a more medium roast then you would want about 55 minutes. Remove rack and beef from pot. Let it sit coved for 30 minutes to let the juices settle.
5.) Stir flour and water in a cup until smooth. Set to Stove Top High. Cook uncovered with flour mixture and left over juices make a nice gravy.
* I made a few changes I added 4 cups of espresso instead of strong brewed black coffee and ½ cup of red wine vinegar instead of ¼ cup and the other change I added is I added some bay leaves and 2 twigs of thyme and instead of flour I used gluten free all purpose flour and added 20 minutes on the cooking time for I had a 4 pound roast it came out melting in your mouth delicious.
**Added comment by: Terry L Simmons** - A couple of changes I'd make for the next time: Turn down the temp for the oven setting to 325°. 375° dried out the beef too much. Add another ¼ cup water for the sauce. It was nice and thick - and deliciousyummytasty - but not enough to go around. (Wrote those notes in the book, too.)
****
Complete Steak Dinner in In Your Ninja*, By: Mary Director
This is from a facebook friend: Lisa Walker (her photo too)
Use a thick ¾ inch steak
Pour a ½ cup A1 or Heinz 57 sauce over meat
cover with a layer of foil
add foil wrapped potatoes
add foil wrapped frozen corn cobs
Turn your Ninja to Slow Cook Low for 6 hours.
Full steak dinner any night of the week! This can also be done with thick pork chops or chicken breasts and BBQ sauce.
****
Corned Beef & Cabbage, By: Lisa Cousino, February 7, 2017
This is my recipe that I make several times a year and we love it!
Ninja Cooker Jiggs Corned Beef & Cabbage
Cook Time: 7 Hours
Ingredients:
1 (approx. 5 pound) corned beef brisket with spice packet
1 bottle beer (Guinness preferred but any dark beer will do)
4-6 cups water
4 large carrots, peeled and cut into 1½” pieces (or use baby carrots)
8 baby red potatoes, halved
4 small onions, peeled and cut in half
½ head cabbage, cut into 4 wedges
Directions:
Place corned beef brisket in the Ninja pot. Pour the beer over it. Pour in enough water in to just cover the brisket and add your spices. Place the lid. Turn the Ninja to Slow Cook High for 4 hours.
After 4 hours add the carrots, potatoes, and onions. Continue cooking on the same setting for 2½ more hours.
After the 2½ hours add the cabbage wedges and cook 30 minutes more.
Plate it and enjoy!!
****
Corned Beef & Cabbage #1
Serves 4 Active Time: 15 Min Total Time: 8 Hrs 15 Min
Ingredients:
1 med onion, cut into wedges
2 medium potatoes, peeled and quartered
¾ pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
1 ½ Tbs. cider vinegar
1/3 tsp pepper
1 (2 lb) corned beef brisket, cut in half
1 small head cabbage, cut into wedges
1 ½ Tbs. sugar
Directions:
Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables.
Top with brisket and cabbage.
Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
Remove bay leaf before serving. Serve 4 ounces of meat each, and divide veggies evenly.
****
Corned Beef & Cabbage #2, Ninja Recipe Book
Ingredients:
2 celery stalks, cut into 3 inch pieces
1 cup baby carrots
1 onion, cut into wedges
6 small potatoes, cut in half
6 sprigs thyme or 1 teaspoon dried thyme leaves crushed
1 corned beef brisket (about 4 lbs) with pickling spice
1/2 head green cabbage, cut into wedges
Directions:
Place celery, carrots, onions, potatoes, thyme, pickling spice into pot. Place beef into pot, fat side up. Add enough water to almost cover beef. Set to Slow Cook High for 4 to 5 hours. Cover and cook until beef is fork tender.
Arrange cabbage over beef. Set to Slow Cook High for 40 minutes. Cover and cook until cabbage is tender.
Ninja serving tip: Cook brisket on low setting for 7 to 9 hours, and one hour for cabbage, if timing works better for meal planning. Serve with grainy mustard.
****
Corned Beef & Cabbage #3*, By: Jennifer Kramer Leeds
Carrie Roberts I followed the Corn Beef and Cabbage #3 recipe in the Beef file. Only changes I made were no onion (I didn't have one), more carrots than recipe called for, and I used whole baby yellow potatoes (left skin on). Slow Cook on High for 5 hours then added cabbage and continued for 40 more minutes.
****
Corned Beef & Cabbage #4*, By: LeAnne Porter, June 14, 2014
Corn beef and cabbage Slow Cook Low for 8 hours. I wish Ninja was bigger so I could put my carrots and potatoes in.
I did take out the cabbage and put red potatoes cut in quarters and sliced up carrots in for 1 hour then added back cabbage for 15 minutes to warm back up. Everything turned out good.
****
Corned Beef, By: Nancy Smith Gilbert
Corned beef, potatoes and onion cooking in the Ninja on slow cook for 8 hours--will add cabbage wedges and carrots after 4 hours. To finish it off, will drain the liquid, place meat and veggie back in the pot and turn the Oven setting to 350°. Brush the brisket with chili sauce (found in the ketchup aisle and a bit sweeter than ketchup), sprinkle with a pinch of brown sugar and dry mustard and cook on this setting for about 10-15 minutes. I am serving with cheddar/garlic biscuits. Happy St. Patty's Day to all!
****
Corned Beef Brisket - My Version of Corned Beef Hash*, By: Kelly Crenshaw, June 18, 2016 – Cross Posted in Beef and Breakfast
I made a corned beef brisket for a Father's Day weekend treat for my other half. Turn the Ninja to Slow Cook Low for about 10 hours, or use the same time and cook overnight. Add 1 cup of water with the spice packet that comes with the meat.
We had breakfast! It was served with tater tots & scrambled cheese eggs.
****
Corned Beef, Cabbage & Potatoes*, Tracy McCollom Giles, January 27, 2015
Put corned beef in the pot fat side up
Sprinkle the seasoning packet over meat.
Add red potatoes; cut in half.
Add cabbage I cut to fit on top of potatoes.
Set your Ninja to Slow Cook Low for 7 hours.
At 30 minutes left I took the potatoes out and put the cabbage into the juice and put potatoes back on top.
No LIQUID added
****
Corned Beef, Cabbage & Potatoes*, By: Kathy Scott, January 11, 2015
Ingredients:
Corned beef
Potato, cut into wedges
Salt, garlic pepper – to taste
1 medium head cabbage, cut into wedges
water
Directions:
Place your cut potato on bottom of pot. Season with salt and garlic pepper. Put corned beef from package on top of potatoes, put seasoning packet on top of corned beef and put the cabbage wedges around the corn beef. Add water to almost covering the meat. Turn your Ninja to Stove Top High until bubbly. Turn your Ninja to Slow Cook High for 3 hours. After 3 hours, switch to Slow Cook Low for 1½ hours.
****
Corned Beef Cooking Ideas, By: Members
Wendy Phillips Czech - I will NEVER cook a corned beef with anything other than beer. Guinness is our favorite, but if you don't care for that, any darker Indian Pale Ale (IPA) will work.
Leanne Darling - so replace any liquid amt. with beer
Wendy Phillips Czech I rinse the brisket off (to reduce some of the sodium) and ONLY use one bottle of beer. DISCLAIMER: I have only cooked it in the crock pot, so this will be my first year in the Ninja so I am unsure if I will have to adjust the liquid accordingly. Once the meat is completely cooked (and falling apart), I remove it and only then add the cabbage to cook in the broth (and I turn it off at that point, too).
Jane Walker Osborn - Mine is cooking right now on slow cook. I always make a glaze of brown sugar and mustard, brush it on the corner beef and put in the oven for 15-20 minutes. Makes it so yummy!
****
Country Style Steak Gravy & Onions*, By: Tink Bell, October 1, 2014
Ingredients:
1 lb Flank steak or stew meat
1 sweet onion
1 garlic clove
1 box of beef broth
3/4 cup of corn starch
1 can 10.5 oz of mushroom gravy
1 cup of sliced mushrooms
1 can of corn
1 squash, cut up
4 red potatoes
water
garlic salt
rice
Directions:
On Stove Top High brown the steak with onion & garlic. Do not drain.
On Stove Top Medium add beef broth, corn starch, mushroom gravy, & mushrooms
On Stove Top Low add corn, squash, potatoes (until soft), add water if it gets to thick. Stir as needed.
Sprinkle garlic salt. Turn to Buffet mode..Pray (Thank God for the food) than serve to your family
Really gives it that country farm taste is to serve it on rice!
So yummy; thick and hearty!
****
Crispy Burritos*, By: Jennifer Hudson, July 14, 2014
I browned ground beef and onions on Stove Top High until done. Seasoning to taste and filled large flour tortilla burrito shells with mixture, black beans, nacho cheese and shredded cheese, then rolled. I did use some of the remaining nacho cheese to hold it together. I took out remaining beef mixture from the Ninja. I added some butter to the pan on Stove Top High and cooked the burritos until crispy on all sides. I made tacos with extra meat.
****
Cuban Reuben*, By: Corliss Buchheit, March 21, 2016
Well, my family and I did not get enough of the corned beef on St. Patrick’s Day. So, I took another one out of the freezer and made lunch for dinner today. I am calling it a Cuban Reuben. I took the corned beef and put it in my cooker and put enough water to make it half way up the sides of it. I sprinkled it with pepper, garlic powder, and onion powder. I cooked it on Slow Cook High for 8 hours. Then I sliced a large onion, thoroughly drained and rinsed a can of sauerkraut, and sautéed that together with salt, pepper, and onion powder to taste. I sliced up the corned beef, and made an assembly line of: mustard, dressing of your choice, provolone cheese, Muenster cheese, sweet pickle slices (bread and butter pickles for us), sour dough bread, and the kraut mixture. This is the order I put it on the bread: mustard, cheese, kraut mix, cheese, corned beef, cheese, pickles, cheese, and dressing on the other bread. Spread each side of sandwich with butter and cook on Stove Top High until golden brown, flip and repeat. I served it with chips and a cucumber and tomato salad.
****
Cube Steak*, By: LeAnn Gonsalves Nieves, June 16, 2015
I needed a quick dinner so I made some Fried Cube Steaks
1. Season steaks to your liking.
2. Flour steaks (I used my hands to press the flour into the steaks)
3. Heat oil on Stove Top Medium.
4. Fry steaks in Ninja until fully cooked.
I served it with brown gravy.
****
Cube Steak*, By: Sara Jason Peltier, April 15, 2015
Ingredients:
Family pack of cube steak
2- 10.5 oz regular size cans cream of mushroom
1 packet onion soup mix
1½ soup cans water
Directions:
Stir soups and water together to mix. Add soups and meat to Ninja. You’re your Ninja to Slow Cook Low 5-6 hours.
I served baked potatoes and green peas. But, I think a rice would go great with this and steamed veggies.
****
Cube Steak*, By: Chrystal Price, April 6, 2015
Made slow cooker cubed steak. I tagged teamed with my extra large electric skillet because I needed to brown 12 pieces. I seasoned and floured the steaks and browned on both sides. In the Ninja, I sautéed some onion, bell pepper and garlic with seasonings. I then placed the steaks on top of the veggies and poured in about 3 cups of beef stock. Put on Slow Cook Low for 6 hours, but in true ninja fashion, it was done in 4 hours instead. Right now I have it on warm. Will serve with rice and a veggie.
*Added comment by Aurelia Dougan McCollom – You can brown the steaks and then remove. Sauté your vegetables; replace the meat on top.
****
Cube Steak Recipe, or Butter Steak – (A Butter Steak is a Flat Iron Steak cut of Beef)
By: Aurelia Dougan McCollom
Ingredients:
1 large onion, thinly sliced
1/3 cup all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. black pepper
6 (about 4 oz. each) beef cube steaks
1 Tbs. canola oil
3 cups water,
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Directions:
Turn Ninja to oven 350° and preheat for about 5 minutes. While it is preheating, combine flour, garlic powder, onion powder and pepper in a large sealing plastic bag, or air tight bowl. Add steaks, a few at a time and shake or toss until completely coated. Add a little oil to the Ninja and brown steaks. Take them out and place the sliced onions on the bottom. Add Steaks back to the Ninja. Pour 2 cups of water over all. Place lid and Slow Cook Low for 4 hours. (The original recipe for a slow cooker called for 8 hours). Take the 3 envelopes of gravy mix, (I used all 3 brown gravy) and 1 cup of water and whisk. It will be very thick, but stirring it into the meat, it will thin out. (Right now.. the meat is falling apart tender and very good, just from tasting.) Let it cook for about 15 minutes. I then turned to Buffet setting to hold for dinner.
(This is absolutely AWESOME!!!)
****
Cube Steak Recipe, Really Quick!*, By: Aurelia Dougan McCollom, July 2, 2015
Ingredients:
1 large onion, thinly sliced
1/3 cup all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. black pepper
6 size B potatoes, halved
3 (about 4 oz. each) beef cube steaks
1 Tbs. canola oil
2 cups water - hot
1 Tbs. Beef base
1 Tbs. Kitchen Bouquet
2 cups of water & some flour for a slurry
Directions:
Turn Ninja to oven 350° and preheat for about 5 minutes. While it is preheating, combine flour, garlic powder, onion powder and pepper in a large sealing plastic bag, or air tight bowl. Add steaks, and shake or toss until completely coated. Add a little oil to the Ninja and brown steaks. Take them out and place the sliced onions and baby potatoes in the pot. Do not take out the browned bits left from the meat. Get a nice brown on the potatoes and the onions will be a nice golden also. Add the steaks to the top of the potatoes and onions. Add the beef base to 2 cups of hot water, stir to dissolve. Pour over all. Place lid and Slow Cook High for 1½ hours. Remove meat, potatoes and onions. Turn your Ninja to Oven setting of 350°. Leave bits and any left over liquid. Stir flour and 2 cups of water to make a slurry. Add kitchen bouquet and slurry to the Ninja pot and stir to make a gravy. Whisk until thick. Dinner was so quick easy. I completely forgot to start it as a Slow Cook Low dinner. Very tender and so flavorful. Total time was 2 hours, from prep to dinner.
****
Cubed Steaks & Gravy*, By: Tammy Ullrich, October 21, 2016
Ingredients:
1 pack of cubed steaks (this recipe used 5)
1-2 Tbs. oil
1 can cream of chicken soup
1 can French Onion condensed soup
1 packet Au Jus
½ cup water
2 cans sliced mushrooms – optional
Directions:
Season the meat with salt and pepper. Turn the Ninja to Stove Top High and heat the oil. Brown the steaks. Remove. Mix the soups, AuJus, mushrooms, and water. Add to the Ninja pot. Add the cube steaks. Turn the Ninja to Slow Cook Low for 9 hours. Serve.
****
Cube Steaks - Slow Cooked*, By: Angie Neil, August 17, 2016
Ingredients:
2 lbs cube steaks (7 steaks are good too)
2-3 small onions (cut into long chunks)
1 tablespoon minced garlic
Dash or two of Worcestershire sauce
1 can Dawn Fresh Mushroom Steak Sauce
1 tablespoon oil
2 cups beef stock
1-2 tablespoons corn or potato starch
Salt & pepper to taste
Directions:
Turn the Ninja to Stove Top High. While preheating, season the steaks. Add the oil to the Ninja and brown steaks. Add the remaining ingredients, stir.
Place the lid. Turn to Slow Cook Low for 8 hours
Make a corn or potato starch slurry the last 30 minutes of cooking time. I like a thin gravy. Add more starch to make it thicker.
****
Cube Steaks That Melt In Your Mouth Like Butter!*, By: Bonnie Cassagne, August 18, 2014
Ingredients:
12 cubes Steaks
3 cans of brown gravy
1 pouch of brown gravy mix
1 cup of water
1 cup of flour, salt/pepper, Cajun seasonings and paprika
3 Tbs. of olive oil
Onion & bell peppers, sliced
Directions:
Dredge your steaks in flour mixture. Turn your Ninja to Stove Top High and brown in olive oil. Remove. Sauté onions and bell pepper. Add the cans of gravy with the gravy packet mixed with water. Add the steaks. Cook on Slow Cook Low for 6 hours. Melts In Your Mouth Like Butter!
****
Danish Meatballs, By: Dasha Nelson, January 14, 2015
(Note I do not measure anything while making it but it uses basic techniques).
Ingredients:
14 oz bag of frozen beef meatballs, (or make your own)
water to cover the meatballs
approximately 2 tsp beef bouillon, (or can use beef broth instead of the water and bouillon)
one bay leaf
Directions:
Add the meatballs to your Ninja. Turn to Stove Top High. Add bouillon and water to cover the meatballs, or beef broth. Add bay leaf. Bring to a boil, and reduce to Stove Top Low, cover and simmer for about 45 minutes. With slotted spoon remove the meatballs and bay leaf. Discard bay leaf. Create a gravy base: in a measuring cup, with fork, mix flour and water until mixture is smooth and like a runny paste. Whisk the flour mixture into the bouillon liquid until it thickens and is smooth. If it isn't thick enough, add more flour/water mixture. Bring to a gentle boil and cook for three minutes. Season as desired. Return meatballs into Ninja and cook few minutes longer to warm up the meatballs again. Serve with mashed potatoes or noodles.
****
Diet BBQ*, By: Chad Stewart Marsh, March 7, 2016
(PLEASE, Trust me on this one, you won't be disappointed)
Ingredients:
1 medium yellow onion, chopped
2 lbs of ground beef
1 cup Diet Coke
1 cup ketchup
Directions:
Turn the Ninja to Stove Top High. Add onions to begin sautéing. Add beef and brown. Drain any excess grease if necessary. Add remaining ingredients. Turn to Slow Cook High and cook until it is the consistency you desire.
****
Dr Pepper Roast Beef, (Slow Cook)
You would never think to use soda in a recipe, let alone one in your crock pot. Surprisingly, Dr. Pepper adds great flavor to the beef and you can use the leftovers to make tasty sandwiches.
Time needed 7 hour cooking
Serving Size / Yield 8 servings
Ingredients:
3-5 lb. beef roast
1 can Dr. Pepper
1 cup water
2 dashes Worcestershire sauce
salt
pepper
3 cloves garlic
Directions
Place beef roast and ingredients in the Ninja pot.
Cook for 7 hours on Slow Cook Low.
Serve warm with juices poured over the top.
****
Drip Beef, By: Sena Meowmeow, April 15, 2015
Ingredients:
2.5-3 lbs Beef Chuck Roast (or size to suit your family)
2 quarts of beef broth or consommé, or combination of the both
15 or so pepperoncinis, along with half the juice of a 16 ounce jar
3-4 Tbs. Italian seasoning (or whatever else you want to add, I added some salt-free garlic herb seasoning from Costco)
Salt and pepper, to taste
Hamburger buns
Directions:
Place chuck roast in Ninja. Pour beef broth (or consommé) on top. Add ½ jar of pepperoncinis and their juice. Add the seasoning. Stir. Turn Ninja on Slow Cook Low for 6 hours. Voila! When it's done, take out the roast, shred it with a fork, then dump back in the Ninja full of broth. Serve hot in between the hamburger buns, along with some of the broth to dip the whole thing in. Deeelicious!
Note #1: Should the chuck roast be fully submerged in beef broth? Not all the way, but mostly. Mine poked out about 1.5-1 inches above the fluid level. I stressed out about it, so about 2 hours in I flipped the meat so now the bottom was the one sticking out. Came out perfectly delicious on all sides.
Note #2: You'll finish all the meat and still have tons of delicious beef broth + small roast pieces left in your Ninja. Save that and make a tasty French Onion soup!
****
Drunken Garlic Pot Roast, By: Pam Marsh, May 9, 2017
Ingredients:
2½ lbs. boneless beef chuck roast, trimmed of fat
2 tablespoons vegetable oil
½ teaspoon salt
¼ teaspoon pepper
2 medium onions, thinly sliced
24 garlic cloves, or minced (about 4 Tbs.)
2 beef bouillon cubes
½ cup hot water
8 ounces lager beer (I used 1- 12 oz bottle)
3 tablespoons brown sugar (cut back for a less sweet taste)
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
cornstarch (dissolved in water, for gravy)
Directions:
1. In the Ninja on Stove Top High, heat 1 tablespoon of the oil and sear roast on both sides, seasoning with pepper and salt. Remove to a platter and keep warm.
2. Add the remaining Tbs. of oil to the pan. Add the onions. Cook just until they start to wilt. Add the garlic. Cook until onions and garlic are tender.
3. Add the bouillon cubes to the hot water and stir to dissolve. Add to the pan along with the beer, brown sugar, mustard, and vinegar. Stir well.
4. Place roast on top of liquid, cutting into pieces if it doesn’t lay flat.
5. Set the Ninja on Slow Cook Low. Cook for 6-8 hours or on Slow Cook High for 3-4 hours.
6. Remove the meat from the Ninja.
7. Heat liquid to a boil on Stove Top High. Mix a slurry out of the cornstarch and water. Thicken pan liquid with slurry to make a gravy.
8. Serve gravy over meat, with potatoes or noodles.
****
Easy Rump Roast*, By: Rita Ramos, August 11, 2014
Ingredients:
2 lb Rump Roast
1 envelope Lipton Recipe Secrets Onion Mushroom Soup Mix
1 ½ cup water
Olive oil
1 yellow onion
Directions:
1. Into a bowl, combine the envelope of soup mix and water. Stir well until fully combined. Set aside.
2. Heat the Ninja 3-in-1 on Stove Top High for 10 minutes to make sure it’s good and hot. Once the Ninja is hot, add a few tablespoons of olive oil and put that big piece of beef into the pot.
3. While the beef is browning in the Ninja, slice up the onion. Once the beef has seared, 5 minutes or so per side, remove from the pot.
4. Add a little more oil if needed. Put the onions into the hot pot which should still be on Stove Top High. Sprinkle with a pinch or two of salt. Stir it up well. Add a pinch of sugar. Cook the onions for 4-5 minutes.
5. Return the rump roast to the pot and slowly stir in the soup mix.
6. Cover the Ninja and set it to Slow Cook Low for 5 1/2 hours.
I served it with a baked potato and a side of fresh green beans sautéed in olive oil, a dash of garlic powder, salt and pepper.
****
Easy Stir Fry for Chicken & Beef*, By: Allana Alla Robinson, March 27, 2017 – Cross Posted in both Poultry & Beef Files
(You can adapt to your taste buds)
Ingredients:
Meat of choice cut into strips - we use chicken & beef
Vegetables of choice - we used carrots (cut into strips), colored bell peppers (cut into strips), scallions, and broccoli
Olive Oil (can use Extra Virgin Olive Oil)
Juice from 2 fresh limes
Light Soy Sauce
Red Pepper Flakes
Ground Black Pepper
Garlic Powder
Prep:
Cut meat into strips and season in red pepper flakes, garlic powder, and ground black pepper
Cut vegetables
Recipe:
*cook lid off*
1) Add a splash of oil to the Ninja pot. Add in the seasoned meat. Stir to coat each side with olive oil. Turn the Ninja to the Oven setting of 425°F.
2) Once one side of meat is cooked, flip and cook other side.
3) Once other side of meat is cooked, add in juice from 2 fresh limes. Mix with meat then add in vegetables and soy sauce to taste (enough that vegetables get lightly coated). Mix with the meat and put the lid on. Cook for 3-5 minutes or until vegetables tenderize to your taste.
****
Easy Twist On Tacos*, By: Allana Alla Robinson, March 4, 2016
Ingredients:
15.25 oz can sweet corn - remove liquid
16 oz can chili beans - keep liquid
1 lb ground beef
1 white onion - diced
Taco shell of choice (we used whole wheat)
Ground black pepper - to taste
Chili Powder - to taste
Garlic Powder - to taste
Salt - to taste (optional)
Add ons:
Iceberg lettuce
Tomatoes
Cheese (we used a 4 cheese Mexican blend)
Taco sauce
Recipe:
1. Turn the Ninja to Stove Top High. Brown beef. Remove excess grease.
2. Season with spices stated above.
3. Once seasoned, add in corn, chili beans, & onion (based on notes above) and saute/cook for 10-15 minutes on Stove Top High.
Serve:
On a taco shell with toppings of choice or some that were mentioned above!
****
Eye of Round #1, By: Dee Miner
So, time crunch. Here's what I did: s&p garlic powdered and dredged in flour. Seared meat. Mixed 2 packet of brown gravy mix with two cans of cream of mushroom soup with a splash of sherry, dash of onion powder a cup of beef broth in a bowl. Poured over roast and set to slow cook for 8 hours. We'll see how it turns out.
Can you all hear my horn tootin, because that was SPECTACULAR! Sorry, but I must say, that was the best roast I've ever made & had.
****
Eye of Round #2*, By: Kathleen Valentine
Ingredients:
4 little eye of round
big onion
2 purple peppers
4 yellow summer squash
Directions:
Turn your Ninja to Stove Top High and sear meat on both sides and remove. Cut up a onion, purple peppers, yellow summer squash, tossed them with olive oil, coarse black pepper, bonfire smoked sea salt, and rosemary. Turn the Ninja to oven@ 300° and put the veggies in then the meat on top. It took 25 minutes.
This is delicious--the vegetables are excellent, the meat isn't quite as tender as I thought but it tastes great.
**Added Comments**
Michele Pilhorn.. Kathleen if you want to make the meat a little more tender have you tried adding sherry or even red wine vinegar I do that to make a roast more tender and its seems to work
****
Fajitas, By: Denise N Evaristo Zuniga, September 6, 2015
Ingredients:
Chuck steak
2 Tbs. olive oil
1 medium onion, sliced
Seasonings: garlic & onion granules, paprika, sea salt, cumin – to taste Worcestershire sauce
Lettuce & tomatoes - garnish
Directions:
Season the meat with the seasonings and Worcestershire sauce. Let marinate for 30 minutes. The last 10 minutes turn your Ninja to the Oven setting of 425°. Add the olive oil and sear your steaks for about 5 minutes on each side. Add your sliced onion to the top covering the steaks. Turn your Ninja to Slow Cook High setting for 1 hour. After the time is up, change to Slow Cook Low for 30 minutes. Let the unit go to Auto Warm while preparing the garnish. Remove and cut into strips. Serve.
**Added comment By: Barbara Bonner - I made your fajitas with a few adds. I added red, yellow and orange peppers when I added the onions then cooked as directed. I had some leftovers and decided to take it a bit further. I cooked Zataran yellow rice on Stove Top High until done. I added the left over fajitas. Turn to the Oven setting of 250°F for 1/2 hour. Delicious!
****
Fajitas, Steak*, By: Tink Bell, September 28, 2014
Family Saturday night..
Ingredients:
1 package Beef Skirt Steak
1 purple onion
1 red pepper
2 Talbe snoops garlic salt, (yes we know!! Tablespoons!)
1 or 2 tomatoes
lettuce
1 cup of sharp cheddar cheese
Directions:
Brown beef with onion on Stove Top High, until cooked through. Drain any excess grease.
Turn your Ninja to Stove Top Medium. Add red peppers and cook to your desired tenderness. Turn to Buffet setting to hold while preparing lettuce and tomatoes. Top with cheese.
Served with flour or corn tortillas
8 servings
****
Fast & Easy Valentine's Day Steak*, By: Allana Alla Robinson, February 14, 2016
Ingredients:
Steak of choice
¼ stick unsalted butter
1 red bell pepper - cut into strips
1 orange bell pepper - cut into strips
1 yellow bell pepper - cut into strips
2 handfuls baby carrots - cut into circles
Garlic Powder
Ground Black Pepper
Salt
Prep:
Tenderize steak (if needed) then pat down spices (to taste) on both sides
Cut vegetables as noted above then mix in seasoning (to taste)
Recipe:
1) On Stove Top High, melt the butter.
2) Once butter melts, add in steak and cook to almost desired cookness level. Add in peppers and carrots - place them around the steak and spoon the butter seasoned sauce on them.
3) Once steak is done, remove it and saute the peppers and carrots for another few minutes.
****
Ferguson Sloppy Joes, By: Lee Ann Maley Ferguson, March 19, 2016
This recipe came from my hubby’s grandmother. She was a school lunch lady, back in the day when they made REAL FOOD. This is like no other Sloppy Joe you've ever had. Similar to many recipes, but BETTER (even better than my moms!)
*measurements in parentheses are for 3# beef, which is what I do for large group.
Ingredients:
1 lb ground chuck
1 onion, chopped
½ green pepper, chopped
2 Tbs. mustard - (6 Tbs.)
¾ cup ketchup - (2¼ cups)
1 Tbs. Worcestershire sauce - (3 Tbs.)
2 Tbs. brown sugar (I like it sweeter so I will add more after cooking) (6 Tbs.)
Directions
Set the Ninja to Stove Top High. Brown the hamburger, onion, and green pepper. Drain any excess grease. Add the remaining ingredients and turn the Ninja to Stove Top Low. Simmer uncovered for 15 to 20 minutes. Set the Ninja to Buffet/Warm to hold when serving.
Yields: approx 5 Sloppy Joe’s
****
Filet in the Ninja, By: Cindy Halverson Brewer
Salt-and-pepper on both sides. ** Instructions for heating for steak, by: Aurelia. Heat your Ninja Stove Top High. Get it Hot, sprinkle a little water in the crock; when it dances.. it’s ready!)** I browned both sides then added quarter cup of balsamic vinegar and quarter cup of red wine. Cooked 8 minutes on each side!! Sorry forgot to take a photo. It turned out good though.
****
Filet of Beef & Potatoes*, By: Brenda Dubay Sartori
So I thought I would try a regular stove top recipe for roasted potatoes tonight. I couldn't find my recipe so I winged it. I cut up and quartered my potatoes. I dredged them in Lawry's seasoned salt and olive oil in a plastic baggie. Put Olive oil on bottom of Ninja on Stove Top High setting. Let the potatoes get crispy on the bottom. Switch to Oven 350° and put the potatoes on the rack (no water). They took about 10-15 minutes, when checking to see if they were done. Take them out and place in a covered bowl to keep warm. Switch back to Stove Top High to sear the filet on both sides. When seared, switch back to Oven setting of 325° and place the filet in the basket. (Do Not Add Water). Cook until desired doneness, (for me... med well). Take the filet and basket out, and place the filet in the juices for a few seconds each side. This was the juiciest filet I have ever had! If I had made a lot of potatoes I would have kept them warm on buffet in my second Ninja but it's just me and they were still warm. For all of our new Ninja cooks, it's all about patience, experimenting, and success. Keep Cookin'.
****
Flank Steak*, By: Rita Ramos
Flank steak rubbed with olive oil, black pepper, garlic powder and celery salt. 10 oz of beef broth was poured into the pot & 1/2 teaspoon dried onion was tossed in. A dash or two of Worcestershire sauce added. The steak was rolled to make room for 2 scrubbed & poked russet potatoes wrapped in foil. Place on rack.
Set the Ninja to Slow Cook Low for 8 hours.
Walk away.
I served this with French green beans. On medium high heat I toasted some pine nuts for a few minutes. I then added butter and garlic and a little bit of chicken stock and let the beans bubble away for maybe 5 minutes or so. The beans were nice and crisp.
****
French Dip*, By: Denise Bertrand Kiser, February 14, 2016
Ingredients:
4-5 lb roast
McCormick French dip seasoning packet
1 onion, sliced thin
2 Tbs. oil
Directions:
Turn the Ninja to Stove Top High and brown the roast in oil. Add the onion to brown. Mix the packet as directed and pour on top. Turn to Slow Cook Low for 7-8 hours. Shred.
****
French Dip*, By: Barbara Chudik Nusz, February 25, 2015
Delish!!
I used a 4 lb rump roast, Sprinkled the roast with onion powder, garlic powder, salt, few drops of liquid smoke and Worchestire sauce. Rubbed it all in. Sear the meat 3-5 minutes on all sides on Stove Top High.
Put on the rack. Sprinkle a packet of ranch dressing & Lipton onion soup mix on top.
Add a couple cans of French onion soup towards the end. (I will probably add them at the beginning next time.)
Turn your Ninja to Slow Cook Low for 4 hours
****
French Dip*, By: Tami Paul
Ingredients:
4 lbs. sirloin
½ bottle Quilter’s Irish Death Dark Ale, (1 pt - 6 oz.)
Worcestershire sauce
16 oz kitchen basics beef cooking stock
Onion, sliced
2 garlic cloves
Directions:
I seared the sirloin on Stove top High. I then added a half a bottle of Quilter's Irish death dark ale (iron horse brewery, bottle was 1 pt, 6 oz.) splashed a bunch of Worcestershire sauce, and 16 oz of kitchen basics beef cooking stock. Add a small sliced onion, and a couple of garlic cloves. Slow Cook High for 4 hours, or Slow cook Low for 8 hours. You can switch to Buffet setting to hold. I can tell you so far it smells awesome, tasted the broth, can’t wait until dinner. I made some fake KFC coleslaw and added raisins and red kale to it.
****
French Dip Made Easy*, By: Connie Eastman Lewis, August 5, 2015
Ingredients:
1 roast - your choice
1 can of beef broth - I used Swanson's
1 can French Onion soup
1 packet dry onion soup mix
1 can of beer
Directions:
Add all of the ingredients to your Ninja. Turn to Slow Cook Low for 4 hours. Check and you can start pulling. Switch to Slow Cook High for 2 ½-3 hours, checking and pulling during that time, until done.
It was served on a Kaiser roll with a yummy pasta salad.
****
French Dip Sandwich – Slow Cooker, By: Marilyn Bateman Barnes
Here is a recipe for French Dip I've made on several occasions. This recipe makes 6 servings. My husband and I will have this for supper for two nights and then use the leftovers to make a beef and vegetable soup.
Ingredients:
3 lbs. steak (sirloin or chuck roast)
1 can beef broth (10.5 oz)
1 can condensed French onion soup
1 bottle of beer or lager (12 oz)
1 tsp. Worcestershire sauce
½ garlic & herb seasoning (optional)
6 French rolls
2 tbsp. butter
Optional:
Provolone cheese slice
8 oz sautéed mushrooms
Directions:
Trim the excess fat from the meat and place in the Ninja. Add the beef broth, onion soup, beer, Worcestershire sauce, and seasonings. Cook on Sloe cook Low for 7-10 hours.
When ready to serve, split the French rolls in half and spread with butter. Bake 10 minutes in a 350° oven. Shred the meat and place on the rolls. Serve the sauce for dipping.
Optional:
After toasting the bread in the oven, take out and place sliced provolone cheese on the rolls and pop back in the oven until cheese melts. Take out of oven and put some sautéed mushrooms on one side of the roll then add the meat as directed above. This makes a delicious sandwich.
Note: I've made this with sirloin steak and with a chuck roast. I prefer the chuck roast because it was juicier.
****
French Onion Swiss Steak*, By: Aurelia Dougan McCollom
Ingredients:
2 pounds round steak or cube steaks
1 package of dry onion soup mix
1 package of brown gravy mix
flour
2 large onions sliced
2 tablespoons steak seasoning (like Montreal Steak Seasoning)
1 Tbs. black pepper
1 tsp. salt
3 Tbs. of olive oil
1 ¾ cups of water
Directions:
Preheat Ninja on Stove Top High and add olive oil. Season the steaks with 1 Tb. steak seasoning, salt and pepper, (or add 1 Tbs. seasoning to flour mixture). Flour the meat and brown both sides when oil gets hot. Remove the meat and add the onions. Sauté until clear. Remove the onions. Mix onion soup and gravy mix with water, and stir well. Pour about a 1/3 cup of the gravy mixture in the crock, add the meat and top with the onions. Pour the remaining soup over all, and add the remaining 1 Tb of steak seasoning. Slow Cook Low, 5-6 hours.
Serve with mashed potatoes.
****
Frozen Beef Patties, By: Sara N Jason Peltier, July 20, 2014
I place frozen beef patties on the rack and use oven setting at 350° and bake about 30 minutes. After doing this, it’s the only way I will cook burgers.
****
Garlic-Studded Pot Roast, By: Aurelia Dougan McCollom
Recipe courtesy Emeril Lagasse, 2002
Prep Time:20 min Inactive Prep Time:15 min Cook Time:4 hr 0 min
Level: Easy
Serves: 8 to 10 servings
Ingredients
1 (4 to 5-pound) sirloin tip roast, netted or tied at 1-inch intervals
10 cloves garlic, peeled and halved lengthwise, plus 4 to 6 garlic cloves, peeled
1 tablespoon Essence, plus 1 ½ teaspoons
1 ¼ teaspoons freshly ground black pepper
1 ¼ teaspoons salt
1 cup dry red wine
3 tablespoons tomato paste
4 large carrots, scrubbed
2 stalks celery, trimmed and cut in half crosswise
2 medium yellow onions, peeled and quartered
1 pound small new potatoes
2 tablespoons vegetable oil
1 cup beef stock, or canned low-sodium beef broth
2 bay leaves
Directions:
Ninja Directions:
Preheat Ninja Stove Top High, lid on, 10 minutes. Heat the oil. Add the roast and sear on all sides, about 4 minutes per side. Remove from the pan. Deglaze the pan with the red wine, scraping up any brown bits on the bottom of the pan with a wooden spoon. In a mixing bowl, whisk together the tomato paste and 1 cup of water. Add the tomato paste mixture to the red wine and cook for 2 minutes. Remove from Pan.
Alternate the carrots and celery flat on the bottom of the pot. Place the bay leaves on the vegetables. Scatter the onions, potatoes, and garlic over the bottom. (The vegetables will form a "nest" on which the roast will be placed.) Place the roast on top of the vegetables. Add the red wine mixture and the stock.
I would Slow Cook 5-6 hours, basting 2-3 times. Let rest for 15 minutes before carving. Serve each portion of the carved roast with onion quarters, new potatoes, 1 carrot, and 1 piece of celery. Spoon the pan juices over the meat and vegetables, and serve.
The Emeril's Creole Seasoning is something I have always done to make a dry rub on the roast, only thing I have added to it is parsley. It cuts the garlic breath, and Italian season too. Now for the other part I don’t use the tomato paste I use dry sherry instead of that and I add 3 fresh twigs of thyme and I add salted butter to it to slow cook it in; adds a very rich flavor to the roast and when it’s time to remove from the pot its falling apart. I also don’t add the potatoes until it’s about a hour to a hour and a half before its finish it
Original Directions:
With a small, sharp knife, make 30 (1 ½ inch deep) slits around the outside of the roast. Insert the half cloves of garlic into the slits. Rub the roast with 1 tablespoon of the Essence, 1 teaspoon of the black pepper, and 1 teaspoon of the salt.
Preheat the oven to 400°
Heat the oil in a large, heavy skillet over medium-high heat. Add the roast and sear on all sides, about 4 minutes per side. Remove from the pan. Deglaze the pan with the red wine, scraping up any brown bits on the bottom of the pan with a wooden spoon. In a mixing bowl, whisk together the tomato paste and 1 cup of water. Add the tomato paste mixture to the red wine and cook for 2 minutes.
Meanwhile, in a large roasting pan or Dutch oven, alternate the carrots and celery flat on the bottom of the pot. Place the bay leaves on the vegetables. Scatter the onions, potatoes, and garlic over the bottom. (The vegetables will form a "nest" on which the roast will be placed.) Place the roast on top of the vegetables. Add the red wine mixture and the stock. Cover the roasting pan tightly with aluminum foil and bake for 1 ½ hours.
Uncover the pot roast, baste with the pan juices, and lower the heat to 350° degrees F. Cover the roast and continue cooking until the meat is completely tender and begins to fall apart, 2-2 ½ hours, uncovering and basting each hour. Remove from the oven, uncover, and baste. Let rest for 15 minutes before carving. Serve each portion of the carved roast with onion quarters, new potatoes, 1 carrot, and 1 piece of celery. Spoon the pan juices over the meat and vegetables, and serve.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
****
Garlic Stuffed Top Sirloin Steaks with Mushrooms and Onions*, By: Lesley Weston Stevens
Well another great dinner...
I got 2 medium thick top sirloin steaks (I like these because they are tender and lean).
Rub them with seasoning of your choice. I use Montreal steak seasoning, onion powder, and a tad of garlic powder. Salt and pepper (ground is best). Drizzle olive oil on each steak and set aside.
Cut two small pocket slits in each steak and add a piece of fresh garlic (once cooked it is not overbearing but great flavor)
Sliced fresh mushrooms and quartered yellow onion in a bowl. Add same seasonings as steaks and toss.
Put Ninja on Stove Top High and put some butter in to melt. Once melted add mushrooms and onions. Stir around to coat and add about a table spoon of worchestire sauce and let cook while stirring every minute or so.
Once cooked to your liking, spoon out and set aside (I like them a little soft but a little firm still).
Add steaks in to hot Ninja. For medium to medium well let cook for 8 to 9 minutes depending on thickness on first side and flip over. Cook on that side the same but half way through add back mushrooms and onions.
Tastes amazing and hardly any clean up. So easy!
****
Golumbki, By: Dian Vandervolgen
Ingredients:
1 head of cabbage
1 lb. ground beef (you can use all beef)
½ lb. ground pork or veal (sometimes sold as meat loaf mix)
1 cup rice
1 large onion, chopped
1 egg
2- 4 Tbs. Butter or Margarine
1 ½ tsp. salt
1 tsp. pepper
2 cans of tomato soup (3 if you desire more sauce)
Directions:
Bring 2 ½ cups of water to a boil and add 1 cup rice and 1 tsp. of salt. Cover tightly and cook over low heat until water is absorbed, about 20 to 25 minutes. Set aside to cool a bit.
Fry 1 large onion in 2-4 Tbs. butter or margarine until transparent. Combine cooked rice, fried onions, raw ground beef, raw pork /veal, egg and seasonings and mix well.
Hold a cabbage leaf in your hand and place a good tablespoon of filling more if the leaf is large) toward the bottom of the leaf. Fold/ roll upward once then fold the two sides of the leaf toward the center to close the ends and continue rolling until the leaf is closed and forms a roll.
Grease the bottom of the Ninja and layer the bottom with the small, unused cabbage leaves to add flavor and prevent the Golumbki from sticking to the bottom of the pot.
Place the Golumbki into Ninja in one or two layers. Mix 2 can of tomato soup and 1 ½ cans of water and pour over the Golumbki. I dot each Golumbki with a pat of butter. Cover and bake at 300° for about 2 hours or until leaves are tender.
After the first hour, I turned the oven to 250°F so that the sauce wouldn’t evaporate. If needed, add another can of soup mixed with water, ½ hour before finished.
****
GRANNY’S MEATBALLS, By: Aurelia Dougan McCollom
Ingredients:
1 lb. ground beef
salt & pepper, to taste
½ tsp. minced garlic
1 ½ tsp. dry minced onions
1 egg
¼ cup milk
½ cup bread crumbs
1 tsp. sweet basil
½ cup Parmesan cheese - optional
Directions:
Mix well. Shape into golf ball size or larger meatballs. Brown first on Stove Top High. Add to sauce. Slow Cook Low 7 hours.
****
Great Steak Sandwiches, By: Carly Amo Dobson
Tonight I made a simple meal in the Ninja - but it was soooo good. Took about 1.5 pounds of thin round steak and cut it into strips and browned it in the Ninja on Stove Top High. Then added a can of French Onion soup and let simmer for 15-20 minutes. Served on buns with provolone cheese. Simple, but very delicious!!! Would have taken a picture, but there is nothing left!!
****
Green Pepper Steak, By: Sally Kessler Schmitt, May 25, 2015
Ingredients:
2 lbs. beef sirloin, cut into 2 " strips
garlic, to taste (1½ cloves, smashed)
oil to brown meat
2½ cups beef broth, low sodium
2 Tbs. cornstarch
2 Tbs. Kitchen Bouquet
3 large green peppers, sliced into strips
2 medium onions, sliced into strips
1- 28 oz. can whole peeled plum tomatoes with liquid
3 Tbs. soy sauce, low sodium
1 packet Splenda, optional
1 teaspoon salt
Directions:
Brown meat in oil with garlic on Stove Top High. Mix cornstarch into the beef broth to dissolve. Add Kitchen Bouquet. Add peppers, onions, tomatoes, soy, salt and sweetener. Mix well. Cover and cook on Slow Cook High for 3-4 hours. If you prefer, you can also use Slow Cook Low for 6 to 8 hours. Let the unit go to auto warm to hold.
We served this over rice (using the remaining beef broth instead of water) that was made in a steamer.
****
Ground Beef & Elk Meatloaf*, By: Cathy Schultz, May 1, 2014
Ingredients:
1 ½ lb ground meat (I used ½ lb 80% hamburger & 1lb elk burger
1 cup oatmeal
2 cups mixed frozen veggies
2 eggs
medium onion, chopped
1 8 oz can tomato sauce
salt & pepper to taste
Directions:
Mix ingredients and form into loafs. This recipe made 2 mini loafs and a loaf for the Ninja baking pan. Bake @ 400° for 1 hour. Top the meat loafs with ketchup. The potatoes cooked along side. Let the meat rest 15 minutes before serving. I did not use steam baking. I used the rack.
****
Ground Beef Stir-Fry, By: Trish Bakes, December 7, 2014
Ingredients:
1 lb. of ground beef
½ onion, thinly sliced
2-3 cloves minced garlic
a pinch of brown or "dark" sugar (I use coconut sugar)
a big pinch of sea salt
half a head cabbage, thinly sliced
pepper, your color of choice (I like red or yellow), thinly sliced
½ tsp black ground pepper (more if you want it more pepper-y).
3-4 tablespoons of soy or tamari sauce
2-3 tsp of any starch (I use arrowroot, but corn is fine) with a ¼ cup of water
Directions:
Turn your Ninja to Stove Top High and sauté ground beef, onion, garlic, sugar, and sea salt. Once the ground beef starts to brown, add pepper, and pepper. Now add in cabbage along with soy or tamari sauce. Once the cabbage has softened and cooked down to your liking, mix starch with water to thicken up the mixture a bit. (You can always add in more starch if you'd like it thicker/creamier.) Check your salt levels again to make sure the seasoning works for you. Serve over some brown or basmati rice (or whatever rice you have), and enjoy!
****
Hamburg Gravy*, By: Suzanne Donohue, January 17, 2016
Just a favorite school lunch. Hamburg gravy is another comfort food/school lunch.
Ingredients:
1lb. hamburger
¼ cup onion, chopped
1 tsp garlic, minced
8-12 oz. tomato sauce – (thinned tomato paste or marinara, can be used if available)
Sloppy Joe sauce or seasoning packet would work – optional instead of tomato sauce
Italian seasoning – to taste, (optional)
buns of choice – hamburger, hot dog, etc.
1 slice American cheese – for each sandwich
Directions:
Turn the Ninja to Stove Top High and brown meat, onion and garlic. Drain excess grease. Add tomato sauce or sloppy Joe sauce and seasonings. Stir to mix.
Spoon onto buns and top with cheese. Place the rack in the Ninja. Add the buns with mixture and cheese. Turn the Ninja to the Oven setting of 350° and bake for 8-10 minutes, or until cheese melts and buns toast. (We halve American cheese for triangles because the school did. I have used leftover taco meat, hot dog buns and different cheeses).
This is a good way to use up extra buns. It’s quick and easy.
****
Hamburgers*, By: Barbara Murphine Woolley
I bought one of those stuffz that you stuff hamburgers with. I cooked some bacon in the Ninja. Stuffed burgers with it and some cheese and cooked them on the Oven setting of 275°, in the Ninja. They were delicious! I cooked the bacon on oven 350°.
****
Hamburgers on the Rack*, By: Liz DeVigili, May 2, 2016
Prepare a ¼ lb patty. Place a small piece of sharp cheddar cheese and sprinkle about ½ tsp. of ranch dressing on top. Press another ¼ lb patty on top and seal the edges. Pat to thin out if desired. (Mine were about a ½ inch thick).
Place your prepared burgers on the rack. Turn your Ninja to the Oven setting of 350°F, and bake for 30-35 minutes; flipping once. They will naturally release juice and the juice becomes steam. Searing hamburger usually just makes it tougher. They were moist and delicious.
*Added comment - Cooked hamburgers on the rack tonight again. I want to add a note that the thinner you make them the less time they take. Tonight I made them about ½ to ¾ inches thick and they took only 28 minutes to cook, well done. I flipped the last 10 minutes. They are still very juicy. I placed the lid after taking out the burgers to make the buns somewhat warm and toasted.
*Added comment - Susan Davis I didn't have all the ingredients. I used a packet of onion soup mix and made 2 huge burgers. Cooked at 350°F, for 30 minutes on the rack. I flipped them the last 10 minutes. They were so juicy.
Ranch Dressing, By: Liz DeVigili, May 2, 2016
Ingredients:
¼ cup black pepper
1½ cup parsley flakes
½ cup garlic salt
2 Tbs. Kosher salt
¼ cup granulated garlic
¾ cup granulated onion
2 Tbs. dill weed
Directions:
Combine all ingredients. Store in an air tight container. Makes about 3½ cups of dry mix.
Dressing Ingredients for 2 Tbs. of Dry Ranch Mix
2 cups mayonnaise
2 cups buttermilk
1½ cups sour cream
1 tsp lemon juice
Instructions: To Make Dressing, whisk together
2 Tbs. of mix
2 cups each of mayonnaise and buttermilk
1½ cups sour cream
1 tsp lemon juice
Refrigerate for 2 hours. Makes 1¾ Quarts
*Added comment - This recipe is great since you can double or triple the dry ingredients and make small amounts of the fresh ingredients so you always have fresh ranch dressing on hand. Plus it so much cheaper than the packaged and the store bottles of ranch dressing. It calls for buttermilk and I don't always have it. So I use plain yogurt mixed with milk to make the buttermilk and yogurt instead of the sour cream. Still taste great that way too. I find the lemon is really important factor in the dressing. It keeps the ranch dressing from going super thick.
****
Hawaiian Meatballs*, By: Diane Lombardo, August 27, 2014
Ingredients:
Bag of 24 frozen meatballs,
1 green pepper cut into bite size pieces
1 onion, cut into chunks - optional
20 oz can chunk pineapple in own juice, drained, save juice
2/3 cup white vinegar
1 cup brown sugar
2 Tbs. soy sauce
2 Tbs. corn starch
Directions:
Put bag of meatballs into the Ninja. Put green pepper, onion & pineapple over meatballs. In mixing bowl put pineapple juice, vinegar, brown sugar, soy sauce and corn starch and pour over meatballs. Set the Ninja to Slow Cook Low and cook 3-4 hours.
I like a thick sauce so on the last hour I added 2 more Tbs. of corn starch mixed with 2 Tbs. water and turned the temperature to Slow Cook High until the sauce thickened
****
Hot Dogs*, By: Aurelia Dougan McCollom
I used Oscar Meyer Hot Dogs! I turned the Ninja on to Stove Top High. Put the hot dogs directly in the pot. I turned on all sides and got some nice grill markings. Yummy... Yummy!!
You can also slice partially and lay our flat and grill on both sides.
You can pour 2 cups of water into the Ninja and boil them by placing directly in the water, or you can place them on the rack and steam them. If you place them directly in the water, just before they are done, place the rack and steam your buns.
****
Hot Dogs*, By: Therese VeeCee, July 11, 2014
Ingredients:
1.5 lbs hotdogs
1 cup barbecue sauce (any brand)
1 cup water
2 small yellow onions (diced)
4 sweet peppers (diced)
Directions:
Just throw them in the Ninja together and turn to Stove Top High and bring to a boil. Once boiling, set it to Stove top Low for about 3-5 minutes and then, turn to Buffet keep warm.
****
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziplock bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes,but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
****
Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen beef should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top.
Slow Cooking Frozen Beef Guidelines: The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
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http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
****
Beef cut substitutions:
http://www.foodsubs.com/MeatBeefChuck.html
The “Beef File” has the Link… The complete text is located in our “Helpful Hints File”.
Scroll Down!! The recipes follow the last listing! Scroll down!!
YOU WILL FIND:
Cheddar-Stuffed Burgers with Barbeque Dijon Onions, - Ninja Recipe Book
Cheeseburger Flatbread Melts*, By: Tina Nordhavn-Allman, January 11, 2015
Cheeseburger Wraps, By: Leslie Althoff, June 11, 2014
Cheeseburgers (Slow Cook)*, By: Miranda Plumley, May 19, 2015
Cheese Stuffed Flank Steak*, By: Bonnie Smith, July 13, 2015
Chipotle's Copycat Barbacoa, By: Steve Lopez, June 21, 2015
Chipped Beef*, By: Brenda Schulpius, October 29, 2017
Chuck Roast*, By: Sue Hagerty, January 26, 2019
Chuck Roast*, By: Dawn Ficorilli, November 18, 2018
Chuck Roast*, By: Michelle Painter Williams, September 8, 2016
Chuck Roast*, By: Granny Witthoft, June 25, 2016
Chuck Roast, By: Ellen Hodgdon, June 25, 2016
Chuck Roast, By: Sandy Jo Kinman, August 7, 2015
Chuck Roast*, By: Cherrie Koeppler Christel, June 7, 2015
Chuck Roast*, By: Glenda Thompson, December 6, 2014
Chuck Roast*, By: Brian M Almashie, September 19, 2014
Chuck Roast*, By: Tammy Mullin Marsh
Chuck Roast*, By: Michele Panzer-Evans
Chuck Roast Steaks - Slow Cooked, By: Mary Director, January 9, 2016
Chuck Roast with Cowboy Rub*, By: Mary Angela, October 7, 2014
Classic Braised Beef Brisket, Ninja Recipe Book
Classic Patty Melts With Special Sauce*, By: Novella Sterling Smith, July 11, 2014
Classic Swiss Steak*, By: Diane Bowers, August 4, 2015 (courtesy of Taste of Home/Country Woman Magazine)
Coffee Braised Beef with Mushroom Sauce, - Ninja Cookbook
Complete Steak Dinner in In Your Ninja*, By: Mary Director
Corned Beef & Cabbage, By: Lisa Cousino, February 7, 2017
Corned Beef & Cabbage #1
Corned Beef & Cabbage #2, Ninja Recipe Book
Corned Beef & Cabbage #3*, By: Jennifer Kramer Leeds
Corned Beef & Cabbage #4*, By: LeAnne Porter, June 14, 2014
Corned Beef, By: Nancy Smith Gilbert
Corned Beef Brisket - My Version of Corned Beef Hash*, By: Kelly Crenshaw, June 18, 2016 – Cross Posted in Beef and Breakfast
Corned Beef, Cabbage & Potatoes*, Tracy McCollom Giles, January 27, 2015
Corned Beef, Cabbage and Potatoes*, By: Kathy Scott, January 11, 2015
Corned Beef Cooking Ideas, By: Members
Country Style Steak Gravy & Onions*, By: Tink Bell, October 1, 2014
Crispy Burritos*, By: Jennifer Hudson, July 14, 2014
Cuban Reuben*, By: Corliss Buchheit, March 21, 2016
Cube Steak*, By: LeAnn Gonsalves Nieves, June 16, 2015
Cube Steak*, By: Sara Jason Peltier, April 15, 2015
Cube Steak*, By: Chrystal Price, April 6, 2015
Cube Steak Recipe, or Butter Steak – (A Butter Steak is a Flat Iron Steak cut of Beef), By: Aurelia Dougan McCollom
Cube Steak Recipe, Really Quick!*, By: Aurelia Dougan McCollom, July 2, 2015
Cubed Steaks & Gravy*, By: Tammy Ullrich, October 21, 2016
Cube Steaks - Slow Cooked*, By: Angie Neil, August 17, 2016
Cube Steaks That Melt In Your Mouth Like Butter!*, By: Bonnie Cassagne, August 18, 2014
Danish Meatballs, By: Dasha Nelson, January 14, 2015
Diet BBQ*, By: Chad Stewart Marsh, March 7, 2016
Dr Pepper Roast Beef, (Slow Cook)
Drip Beef, By: Sena Meowmeow, April 15, 2015
Drunken Garlic Pot Roast, By: Pam Marsh, May 9, 2017
Easy Rump Roast*, By: Rita Ramos, August 11, 2014
Easy Stir Fry for Chicken & Beef*, By: Allana Alla Robinson, March 27, 2017 – Cross Posted in both Poultry & Beef Files
Easy Twist On Tacos*, By: Allana Alla Robinson, March 4, 2016
Eye of Round #1, By: Dee Miner
Eye of Round #2*, By: Kathleen Valentine
Fajitas, By: Denise N Evaristo Zuniga, September 6, 2015
Fajitas, Steak*, By: Tink Bell, September 28, 2014
Fast & Easy Valentine's Day Steak*, By: Allana Alla Robinson, February 14, 2016
Ferguson Sloppy Joes, By: Lee Ann Maley Ferguson, March 19, 2016
Filet in the Ninja, By: Cindy Halverson Brewer
Filet of Beef and Potatoes*, By:Brenda Dubay Sartori
Flank Steak*, By: Rita Ramos
French Dip*, By: Denise Bertrand Kiser, February 14, 2016
French Dip*, By: Barbara Chudik Nusz, February 25, 2015
French Dip*, By: Tami Paul
French Dip Made Easy*, By: Connie Eastman Lewis, August 5, 2015
French Dip Sandwich – Slow Cooker, By: Marilyn Bateman Barnes
French Onion Swiss Steak*, By: Aurelia Dougan McCollom
Frozen Beef Patties, By: Sara N Jason Peltier, July 20, 2014
Garlic-Studded Pot Roast, By: Aurelia Dougan McCollom
Garlic Stuffed Top Sirloin Steaks with Mushrooms and Onions*, By: Lesley Weston Stevens
Golumbki, By: Dian Vandervolgen
GRANNY’S MEATBALLS, By: Aurelia Dougan McCollom
Great Steak Sandwiches, By: Carly Amo Dobson
Green Pepper Steak, By: Sally Kessler Schmitt, May 25, 2015
Ground Beef & Elk Meatloaf*, By: Cathy Schultz, May 1, 2014
Ground Beef Stir-Fry, By: Trish Bakes, December 7, 2014
Hamburg Gravy*, By: Suzanne Donohue, January 17, 2016
Hamburgers*, By: Barbara Murphine Woolley
Hamburgers on the Rack*, By: Liz DeVigili, May 2, 2016
Hawaiian Meatballs*, By: Diane Lombardo, August 27, 2014
Hot Dogs*, By: Aurelia Dougan McCollom
Hot Dogs*, By: Therese VeeCee, July 11, 2014
Cheddar-Stuffed Burgers with Barbeque Dijon Onions, - Ninja Recipe Book
Ingredients:
1 pound ground beef
4 cubes (1-inch) Cheddar cheese
Salt and ground black pepper
2 teaspoons canola oil
2 medium onions, chopped
¼ cup barbeque sauce
1 tablespoon Dijon mustard
4 potato sandwich rolls
Directions:
1. Shape beef into 4 burgers. Make an indentation in center of each burger and place 1 piece cheese in each. Press beef to close cheese. Season burgers with salt and black pepper.
2. Pour 1 teaspoon oil into pot. Set to Stove Top high and heat oil. Stir in onions. Cook uncovered 5 minutes or until onions are tender, stirring occasionally. Stir in barbeque sauce and mustard. Cook uncovered 1 minute or until hot. Move onion mixture to one side of pot.
3. Add remaining oil and burgers to pot. Cook uncovered 9 minutes or until burgers are cooked through, turning once halfway through cooking time. Serve burgers and onion mixture on rolls.
***Added comment by: Christina Von Hagen Viera - I've tried that recipe as is, and I didn't like the cube of cheddar in the center. I either shred some cheddar and mix with the burgers or omit it altogether. Following the recipe without the cheddar, the burgers are delicious. Even the turkey burgers come out great... so moist. The onions come out amazing!
****
Cheeseburger Flatbread Melts*, By: Tina Nordhavn-Allman, January 11, 2015
This is a two Ninja recipe. If you only have one you can either cook the flatbread on the stove in a pan or remove the meat mixture from the Ninja, wipe clean and do the flatbreads in the Ninja. Oh so yummy!!
Ingredients:
1 pound lean ground beef
1 packet onion soup mix
½ cup water
¼ cup catsup
2 tablespoons yellow mustard
2 cloves of garlic chopped
1 can refrigerated thin crust pizza dough
Shredded cheese
Directions:
In the Ninja on Stove Top High, brown the ground beef (drain if not using lean beef).
Add onion soup mix, catsup, mustard, garlic, and water. Stir well. Turn your Ninja to Stove Top Low to cook through and simmer.
In the other Ninja, set it to Stove Top High.
While it’s heating up, take dough out of the container and cut into 6 pieces.
Once the Ninja is nice and hot add two pieces of the dough and cook until brown on both sides. Take out and add remaining dough until all are browned.
Add meat mixture to each flatbread as well as cheese.
To eat it, just fold it up like a taco! No utensils needed!!
****
Cheeseburger Wraps, By: Leslie Althoff, June 11, 2014 – Cross Posted in Lighter Fare
Made some awesome cheeseburger wraps for the family tonight, they loved em!! And ssshhhh they were good for them too! lol.
Ingredients:
1 lb lean ground beef
Diced onion
Worchestire sauce
Pureed carrot
Garlic powder
Salt and pepper
Whole wheat tortillas
Cheddar cheese
Directions:
I browned lean ground beef with diced onion on the Stove Top High setting. I used paper towels and tongs to absorb the excess grease. I added a couple splashes Worcestershire sauce, pureed carrot, garlic powder, salt, and pepper. Divided meat among all the whole wheat tortillas, add cheddar cheese. Wrap it up. I wiped out my Ninja with paper towels again using tongs and could fit about 3 or 4 wraps in the pot on the Stove Top High again. Flip. Just long enough to crisp up the tortilla. Serve with ketchup, tomato, lettuce, etc!!!! Afterthought, shredded zucchini would be a nice little add in.
****
Cheeseburgers (Slow Cook)*, By: Miranda Plumley, May 19, 2015
They were delicious.
Ingredients:
1 pound of ground beef
¼ onion, chopped
1 tablespoon of mustard
1½ tablespoons of garlic
Natures Seasoning, to taste
4 ounces of Velveeta cheese, cubed
Directions:
Brown the ground beef and drain. Add remaining ingredients to your Ninja and cook on Slow Cook Low for 4 hours.
****
Cheese Stuffed Flank Steak*, By: Bonnie Smith, July 13, 2015
Marinade
6 tablespoons red-wine vinegar
2 tablespoons olive oil
2 teaspoons oregano
1½ teaspoons salt
1 teaspoon pepper
2 cloves garlic-minced
2 bay leaves
¼ teaspoon ground cloves
flank steak (either one big 3 lb or 2; 1½ lbs. each)
Combine all ingredients, except meat. Add meat, turn to coat both sides. Cover and place in fridge several hours or overnight.
Cheese Stuffing
3 tablespoons butter
¾ cup finely chopped onion
¾ cup shredded zucchini
2 cloves garlic-minced
3 tablespoons fresh chopped cilantro leaves
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon pepper
1 cup bread crumbs (seasoned, homemade, panko-whatever)
6 ounces Monterey jack cheese sliced thin (I use whatever I have)
string for tying
Directions:
In Ninja on Stove Top High melt butter. Add onion, zucchini and garlic, sauté till tender. Add cilantro, chili powder, cumin, salt and pepper. Stir in bread crumbs and sauté until golden. Cool.
Remove steak from marinade. If using two steaks divide stuffing between steaks. Distribute stuffing over surface and place cheese slices in a row along upper third of longest side of steak. Starting with longest side, tightly roll up steak. Use string to secure roll, tying at 1 inch intervals.
Heat Ninja at 425°f and sear the steak on all sides. I then turned the heat down to 350°f and continued to cook for about another 10 minutes with the cover on. Guess it would depend on how you like your steaks cooked and if using one large steak or two smaller ones.
The asparagus I steamed in my other Ninja for about 8 minutes.
****
Chipotle's Copycat Barbacoa, By: Steve Lopez, June 21, 2015
Ingredients:
2 teaspoons kosher salt, divided
3-4 pound chuck roast, fat trimmed
2 tablespoons extra virgin olive oil
2 bay leaves
Sauce:
¼ cup apple cider vinegar
6 cloves garlic
4 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoons ground black pepper
1/8 teaspoon ground clove
4 chipotle peppers (from a can, packed in adobo sauce)
1 tablespoon adobo sauce (from the chipotle pepper can)
1 cup chicken broth (or 1 cup water and 1 teaspoon chicken base)
¼ cup fresh lime juice
Directions:
Prepare roast. Make sure all visible fat is trimmed. Cut into 8 chunks. Sprinkle all sides of cut beef with ½ of the salt (1 teaspoon), reserving the remaining 1 teaspoon. Set aside.
In a blender or food processor combine the sauce ingredients. Blend until smooth. Set aside. If you do not have a food processor or blender, see cook’s note.
I turned my Ninja 3 in 1 to Oven mode 425° degrees. I got the Ninja nice and hot until a drop of water sizzled. Add oil. Sear all sides of cut beef. Add bay leaves. Pour sauce over top. Cook on Slow Cook High for 5-6 hours, or Slow cook Low for 8 hours covered.
After about 5 hours (or 7 hours on Slow Cook Low), remove meat and shred beef using 2 forks to pull it apart. Return to Ninja. Taste, and add additional teaspoon of salt (as needed), stir to completely coat in sauce. Cover and cook for 1 more hour. After this time you can serve and enjoy or turn slow cooker to warm until ready to serve.
To create burrito: Layer* pico de gallo, Chipotle’s Copycat Cilantro Lime Rice and Chipotle’s Copycat Barbacoa on a large flour tortilla. Additional toppings of Chipotle’s Copycat Guacamole, sour cream and cheddar cheese are also exceptional.
Serve and enjoy!
*Cook’s note: to prepare the sauce without a blender, mince the garlic and chipotle peppers. Combine sauce ingredients in a bowl and mix until well combined.
Serves 12.
Pico de Gallo
Ingredients:
4 ripe plum tomatoes, seeded and finely chopped
1 small white onion, finely chopped
½ cup cilantro leaf, chopped (or more to taste)
2-3 jalapeno peppers, seeded and finely chopped
1 tablespoon lime juice
salt
Directions:
Combine all ingredients; cover and refrigerate for at least an hour.
This tastes best the same day that it's made, but is okay the next day.
Chipotle Copycat Lime Rice Recipe
1 Tbs. oil (canola/vegetable)
2 tsp fresh cilantro, chopped fine
1 fresh key lime (or ½ regular lime)
½ tsp salt (kosher or sea salt)
1 cup long grain white rice (or basmati)
2 cups water
Directions:
In your Ninja, turn to Stove top High and heat oil or butter stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, and plug the vent with aluminum foil and turn down to Stove Top Low and simmer until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.
Sprinkle in cilantro, and toss well to evenly coat with cilantro and lime mixture. Serves 4.
[bahs-MAH-tee]
Basmati is a long-grained rice, with a fine texture. It can be found in Middle Eastern and India markets, as well as some supermarkets.
Chipotle Guacomole
This Chipotle Guacamole recipe is the real deal. With just six ingredients and a few minutes, enjoy as much Chipotle Guacamole at home as you can mash!
Ingredients:
2 large Haas avocados, halved and pitted
2 tsp. lime juice
¼ tsp. kosher salt
¼ cup red onion, finely chopped
2 Tbs. cilantro leaves, finely chopped
½ jalapeño pepper, including seeds, finely chopped
Directions:
In a medium bowl, combine avocados and lime juice. Toss until evenly coated.
Add salt and mash until smooth.
Stir in onion, cilantro, and peppers. Taste and add more salt if desired.
To refrigerate, place in a bowl and press plastic wrap directly on top of the entire surface of the guacamole so no part is exposed to air. Serve with chips.
4 Servings
****
Chipped Beef*, By: Brenda Schulpius, October 29, 2017
Ingredients:
1 stick butter
5 cups milk
¾ cup flour – (I also substituted the flour with a blend of coconut/almond flour mixture)
salt and pepper – to taste
Carl Buddig sliced meats – (I bought a pound and a half of sliced Angus roast beef from the deli instead)
**Comment by: Aurelia Dougan McCollom - First of ALL, I really don’t have clear directions on this recipe. This is how I would make it. I am also including comments from members.
Directions:
Using the All-Purpose Mix or flour, make a white sauce; (amount needed for your family) in the microwave, (for convenience) or using Stove Top High until it just begins to thicken and switch to Stove Top Low, stirring constantly. Cut the beef into pieces and add to the sauce. Heat through. Reduce to the Autowarm/Buffet setting to hold.
Wheat & Grain-Free All-Purpose Baking Mix
Yield 5 cups - Active Time 20 minutes - Total Time 20 minutes
Ingredients:
4 cups almond meal/flour
1 cup ground golden flaxseeds
¼ cup coconut flour
3 tsps. baking soda
1 tsp. ground psyllium seed (optional)
Preparation:
In a large bowl, whisk together the almond meal/flour, flaxseeds, coconut flour, baking soda, and psyllium seeds (if desired). Store in an airtight container, preferably in the refrigerator.
*
Basic White Sauce - Microwave
Ingredients:
2 Tbs. butter
½ tsp. salt
2 Tbs. flour
1 cup milk
Directions:
In small glass bowl heat butter on medium heat for 30-40 seconds, until
melted; whisk in flour and salt. Gradually add milk until smooth. Heat 5
minutes or until sauce is thickened.
*
Beth Rowand Knight - I made dried beef gravy in mine earlier this week. I didn't use that much butter, just ¾ of a stick. Probably a little over ¼ cup flour and some milk. What I did was melt butter, add dried beef - amount I wanted to use, poured flour over it and stirred a bit. Then just poured a little milk on it at a time until it was the thickness I wanted. Then turned it to warm and served on toast. I don't really measure anything. If you added milk before adding flour that may be why yours was lumpy. Next time put some milk in a container with a lid and add flour and shake it to smooth the flour out before adding it to the dried beef and milk.
*
Lynn Blackburn - I use Wondra flour – Gold MEDAL. It comes in a shaker container. It is a fine flour.
****
Chuck Roast*, By: Sue Hagerty, January 26, 2019
Ingredients:
3-4 lb. chuck roast
1 cup water
McCormick Savory Pot Roast packet
1 onion, quartered
8 oz. baby carrots
4 small potatoes
Directions:
Add the roast to the Ninja pot. In a bowl, mix the seasoning packet with the water. Pour over the roast. After cutting the onion, break into sections. Add the carrots, onion and potatoes to the pot. Turn to Slow Cook Low for 6-8 hours
****
Chuck Roast*, By: Dawn Ficorilli, November 18, 2018
Made a beautiful Chuck roast today with roasted vegetables (potatoes, carrots, celery, onions, mushrooms and whole garlic cloves.) I seared the roast in my Ninja with Auto IQ. Cover with beef broth, a chopped-up onion, a couple garlic cloves of garlic and seasonings. Turn to Slow Cook High for 5 hours. When it was done, I thickened the broth and made a gravy. Yum! I roasted the vegetables in my regular oven. Plated some of the shredded roast and veggies on a plate. Ladle gravy over the top and served with dinner rolls and butter.
****
Chuck Roast*, By: Michelle Painter Williams, September 8, 2016
Ingredients:
2-3 lb chuck arm roast – or size for your family
Salt and pepper
8 carrots, cut into thirds - I used parsnips and carrots as I didn't have 8 carrots
1 large onion, into wedges
2 Tbs. Worchestershire sauce
1 packet of gluten free brown gravy mix - (which I got at Walmart)
1 cup of water
½ cup of veggie broth – optional
green beans – optional
Directions:
Salt and pepper the roast. Add the vegetables to the Ninja pot. Add salt and pepper. Top with the roast. Pour the Worchestershire sauce over the roast. Turn the Ninja to Slow Cook High for 6 hours. The meast was so tender, it shred easily with 2 forks.
Remove the meat and vegetables from the pot. To the pot add the brown gravy mix and water. Turn the Ninja to Stove Top High. It will rapidly thicken. To make it thinner add about ½ cup vegetable broth, water or beef broth if necessary, and whisk.
Return the meatback to the Ninja pot. Stir to combine. Serve with the vegetables along side.
Future meals with the leftovers are shredded beef tacos and fajita steak salad.
****
Chuck Roast, By: Sandy Jo Kinman, August 7, 2015
Ingredients:
1 small chuck roast
Wildtree bacon flavored grape-seed oil
real chipotle seasoning.
1 onion, sliced
small red organic potatoes and baby organic carrots – amounts for your family
Directions:
Marinate on both sides of the roast with Wildtree bacon flavored grape-seed oil. Then cover both sides with real chipotle seasoning.
Add sliced onion to your Ninja. Place seasoned roast on top. Turn your Ninja to Slow Cook Low for 6 hours. At the last hour add the potatoes and carrots. Turn to Buffet setting to Hold or let the unit go to Auto Warm automatically.
The absolute best!
** adjust cooking time per size of your roast.
****
Chuck Roast*, By: Granny Witthoft, June 25, 2016
Today I made chuck roast. Salt and pepper the roasts. Add a small amount of oil to the Ninja. Turn to Stove top High. Lightly brown. Add 2 packages of Lipton onion beefy soup mix. Add about 5 cups of water to cover. Continue cooking on Stove Top High until it starts to boil. Reduce to Slow Cook Low. Cook 3-4 hours. Remove with tongs. Using a fork, shred the meat. Return to the broth and cook for 1 more hour. They were so tender and so tasty. I served with mashed potatoes and green beans. Love my Ninja!
Chuck roast By: Linda Romesburg, June 25, 2016
Another version for my roast - I will add a bottle of Zesty Italian salad dressing. About hour before done I will take the meat out and shred it. Return it to the pot and add a jar of Peppercini peppers and juice. Cook about another hour. Serve on hoagie buns. Yummm good!
****
Chuck Roast, By: Ellen Hodgdon, June 25, 2016
I personally love to cook my chuck roast on Slow Cook Low for 6½ hours. Add 2 packages Lipton onion soup, beef bouillon, red wine, potatoes, carrots, and onions. It doesn't fall apart. Perfect roast with no work. I don't brown it. Perfect every time
***
Chuck Roast*, By: Cherrie Koeppler Christel, June 7, 2015
Ingredients:
Chuck roast, size for your family
1 package onion soup mix
1 pack brown gravy
2 cups water
Directions:
Add all ingredients to your Ninja. Turn to Slow Cook Low for 6 hours. You can shred for sandwiches, or serve with noodles, rice, or mashed potatoes.
****
Chuck Roast*, By: Glenda Thompson, December 6, 2014
Ingredients:
3-4 lb chuck roast
baby carrots
4 large potatoes, chunked
Onion, cut up
4 bay leaves
Mrs. Dash
1 package McCormick Slow Cook Pot Roast
1.5 cups water
Directions:
Slow Cook Low, 5.5 hours.
****
Chuck Roast*, By: Brian M Almashie, September 19, 2014
TIP: I made a chuck roast but what made it really good was putting whole onions (sliced in half) in the broth under the rack (on the bottom of the pan). The onions cook down in the broth while the roast bakes and are awesome.
Before baking I also top the roast with fresh herbs, peppercorns, garlic, ginger and Dijon mustard (diluted in some water). Slow Cook High for 1.25 hours. I have no patience!!!Try doing it with your favorite chuck roast recipe next time you make it. Make sure you have at least 3 cups of stock in the pot for the onions. Once your roast is done, put the cooked onions on top and use some of the liquid as gravy.
**Added comment by: Aurelia Dougan McCollom – If you would like to Slow Cook Low, adjust your time accordingly. I suggest 3-4 hours.
****
Chuck Roast, By: Tammy Mullin Marsh
Ingredients:
chuck roast
Salt, pepper
1 envelope onion soup mix
1 medium onion sliced
carrots and potatoes
1 can cream of mushroom soup
Directions:
Have a chuck roast in the Ninja right now. Browned on both sides using Stove Top High. Add salt, pepper, onion soup mix, onion sliced and soup. Cook on Slow Cook Low. I will add carrots and potatoes later. Just took a peek and it looks like it's making its own gravy. Oh yea! We are eatin good tonight.....
****
Chuck Roast*, By: Michele Panzer-Evans
The meat was super tender and juicy and the potatoes were cooked perfectly.
Ingredients:
2-3 lb chuck roast seasoned with salt and pepper
1 packet of brown gravy mix
2 ½ cups of water
5 medium potatoes
Directions:
Turn your Ninja to Stove Top High. Sear the roast; and once browned added the water and gravy packet. Wrap the potatoes in foil and put on the rack. Cover and cook on the Slow Cook High for 3 hours.
****
Chuck Roast Steaks - Slow Cooked, By: Mary Director, January 9, 2016
Ingredients:
4 chuck roast steaks
2 new potatoes - (yellow/light brown skin), peeled and cut in ½
1 cup of baby carrots - (already peeled and cut in chucks)
1 can of cream of mushroom soup - low sodium version
1 package dry Lipton Onion Soup Mix
½ cup of water (optional)
Directions:
Place the potatoes in first. Next add in the carrots. Place the met on top.
Mix mushroom soup, onion soup mix, and water together in a separate bowl - then pour as evenly as possible
Place the lid. Turn to Slow Cook Low for 8 hours.
Makes 4 servings.
You could add in an onion and more carrots if you wanted. I'm the only carrot eater in our home, so just put them in for me.
NOTES: I added the water in because I wanted the meat to be covered with moisture during the complete cooking time. Any meat edge that was exposed did get darker in color but it didn't affect the taste.
We were amazed at how tender the meat was. It literally broke apart with a fork. We had it two nights for dinner. This is so easy to reheat in the microwave and it is still just as tender as the first night.
I definitely will make again. Was nice not to have to buy a full roast too, and was an inexpensive meal to make.
****
Chuck Roast with Cowboy Rub*, By: Mary Angela, October 7, 2014
Ingredients:
3 to 4 pound boneless chuck roast
2 lbs potatoes cubed
1 pound carrots
1 large onion
3 cloves garlic
4 Tbs. Cowboy Rub
1 cup brewed tea
1 package dry onion soup mix
Directions:
Cover the roast on all sides with the rub. Turn your Ninja to Stove Top High and brown. Mix the onion soup and tea together. Pour into your Ninja. Turn to Slow Cook Low for 4 hours. After 4 hours, add the vegetables and cook for 2 hours more.
****
Classic Braised Beef Brisket, Ninja Recipe Book
This is the brisket from the Ninja 3 in 1 cookbook, page 144!
Prep time=5 minutes. Cook=3 hours, 40 minutes. Servings=8.
Ingredients:
1 beef brisket about 2 ½ lbs
salt & ground black pepper;
2 Tbs. vegetable oil
1 medium onion, chopped
1 medium carrot, peeled and chopped
1 stalk celery, chopped
10 cloves garlic, peeled
2 sprigs fresh thyme
1 bay leaf
4 cups warm water
4 cups beef stock
1 cup dry white wine
Directions:
1) Season beef w/salt & black pepper;
2) Pour oil into pot. Set to Stove Top High and heat oil. Add beef to pot. Cook uncovered 15 minutes or until beef is browned on both sides. Spoon off fat;
3) Place onion & carrot around beef. Set to Stove Top High for 15 minutes. Cook uncovered until vegetables are lightly browned;
4) Add celery, garlic, thyme, and bay leaf to pot. Pour in the water, beef stock and wine, enough to cover meat. Set to Oven 300F for 3 hours. Cover and cook until beef is fork-tender, turning the beef over once halfway through cooking time. Remove beef from pot, cover, and keep warm;
5) Set pot to Stove Top Medium. Cook uncovered 10 minutes or until liquid is slightly reduced, stirring in remaining water if needed. Strain liquid through sieve. Season with salt and black pepper and serve with beef. NOTE: For larger brisket cuts, add enough liquid, equal parts water and broth to cover meat.
****
Classic Patty Melts With Special Sauce*, By: Novella Sterling Smith, July 11, 2014
Ingredients:
2 Lbs Ground Chuck
1 Large Onion Sliced Thin
1 Tbs. Olive Oil
1 Tbsp Butter Plus more for Buttering Bread
4 Slices of Swiss Cheese (or more if wanted)
8 Slices of Rye Bread
Garlic Salt to taste
Pepper to Taste
**Special Sauce**
2 Tbs. Mayonnaise
1 Tbs. Ketchup
1/2 Tbsp Pickle Relish
Salt to Taste
Pepper to Taste
Mix well & refrigerate until ready to use.
Directions:
Mix meat, garlic salt & pepper together & shape into 4 oval patties, put patties in freezer for 15 minutes. Turn your Ninja to Stove Top High. Add butter & olive oil & let melt. Add in onions & sauté 5 minutes. Turn to Stove Top Medium & cook onions until caramelized, 15-20 minutes. Remove onions from Ninja. Sprinkle patties with more garlic salt & pepper. Cook on Stove Top High until brown & cooked to your liking. Add onions & 1 slice of cheese to each patty. Put the lid on & cook until cheese is melted. Remove patties. Butter the bread. Add Patties on top of bread & grill until golden brown on both sides like grilled cheese. Serve with Special Sauce & Enjoy
****
Classic Swiss Steak*, By: Diane Bowers, August 4, 2015 (courtesy of Taste of Home/Country Woman Magazine)
Ingredients:
2 large carrots, sliced
2 tablespoons canola oil, divided
1 pound beef top round steak or sirloin steak
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 teaspoon sugar
½ teaspoon dried oregano
½ cup chopped onion
½ cup chopped celery
1 jar (4½ ounces) sliced mushrooms, drained
Directions:
Turn your Ninja to Stove Top Medium. Sauté the carrots, remove. Add the strips of beef and brown. Added the remaining ingredients and simmer them on Stove Top Low for 1½ hours. Serve with rice or noodles. Thicken if desired. Yield: 4 servings.
**Note: I used more carrots, celery, mushrooms and onion than the recipe calls for.
****
Coffee Braised Beef with Mushroom Sauce, By: Michele Pilhorn - Ninja Recipe Book
Ingredients:
1 boneless beef rump roast (about 3 pounds)
1 teaspoon of salt (I used sea salt)
½ tsp of ground black pepper (used fresh crushed peppercorn)
2 tablespoon of butter
2 tablespoon of olive oil
1 package of fresh sliced baby Portobello mushrooms
1 large onion chopped
4 cloves of garlic (used pre minced roasted garlic 1 and ½ teaspoons)
2 cups of strong brewed black coffee (I used 4 cups of espresso)
¼ cup of red wine Vinegar (I used ½ of red wine vinegar)
¼ cup of all purpose flour (I use gluten free (Red Mill) all purpose flour) I have
found this makes a very nice thick gravy.
¼ cup of water
2-3 bays leaves fresh
2-3 thyme twigs fresh
Directions
1.) Season beef with salt and pepper.
2.) Place butter and oil into the pot. Set to stovetop to high and heat until butter is melted. Add beef to pot and cook uncovered for about 15 until all sides are browned. Remove beef from pot.
3.) Add mushrooms and onions to pot and cook uncovered for about 15 minutes. I prefer until veggies start to caramelize I normally add the garlic half way in this process and about 2 minutes before its finish I add the bay leaves and thyme to start the favors to form. Then add the coffee and the red wine vinegar.
4.) Place the beef on the roasting rack and set back in the pot. Change to oven setting to 375° F it says 55 minutes but I did it for hour and 20 minutes (had a 4 pound roast) but, if you prefer for a more medium roast then you would want about 55 minutes. Remove rack and beef from pot. Let it sit coved for 30 minutes to let the juices settle.
5.) Stir flour and water in a cup until smooth. Set to Stove Top High. Cook uncovered with flour mixture and left over juices make a nice gravy.
* I made a few changes I added 4 cups of espresso instead of strong brewed black coffee and ½ cup of red wine vinegar instead of ¼ cup and the other change I added is I added some bay leaves and 2 twigs of thyme and instead of flour I used gluten free all purpose flour and added 20 minutes on the cooking time for I had a 4 pound roast it came out melting in your mouth delicious.
**Added comment by: Terry L Simmons** - A couple of changes I'd make for the next time: Turn down the temp for the oven setting to 325°. 375° dried out the beef too much. Add another ¼ cup water for the sauce. It was nice and thick - and deliciousyummytasty - but not enough to go around. (Wrote those notes in the book, too.)
****
Complete Steak Dinner in In Your Ninja*, By: Mary Director
This is from a facebook friend: Lisa Walker (her photo too)
Use a thick ¾ inch steak
Pour a ½ cup A1 or Heinz 57 sauce over meat
cover with a layer of foil
add foil wrapped potatoes
add foil wrapped frozen corn cobs
Turn your Ninja to Slow Cook Low for 6 hours.
Full steak dinner any night of the week! This can also be done with thick pork chops or chicken breasts and BBQ sauce.
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Corned Beef & Cabbage, By: Lisa Cousino, February 7, 2017
This is my recipe that I make several times a year and we love it!
Ninja Cooker Jiggs Corned Beef & Cabbage
Cook Time: 7 Hours
Ingredients:
1 (approx. 5 pound) corned beef brisket with spice packet
1 bottle beer (Guinness preferred but any dark beer will do)
4-6 cups water
4 large carrots, peeled and cut into 1½” pieces (or use baby carrots)
8 baby red potatoes, halved
4 small onions, peeled and cut in half
½ head cabbage, cut into 4 wedges
Directions:
Place corned beef brisket in the Ninja pot. Pour the beer over it. Pour in enough water in to just cover the brisket and add your spices. Place the lid. Turn the Ninja to Slow Cook High for 4 hours.
After 4 hours add the carrots, potatoes, and onions. Continue cooking on the same setting for 2½ more hours.
After the 2½ hours add the cabbage wedges and cook 30 minutes more.
Plate it and enjoy!!
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Corned Beef & Cabbage #1
Serves 4 Active Time: 15 Min Total Time: 8 Hrs 15 Min
Ingredients:
1 med onion, cut into wedges
2 medium potatoes, peeled and quartered
¾ pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
1 ½ Tbs. cider vinegar
1/3 tsp pepper
1 (2 lb) corned beef brisket, cut in half
1 small head cabbage, cut into wedges
1 ½ Tbs. sugar
Directions:
Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables.
Top with brisket and cabbage.
Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
Remove bay leaf before serving. Serve 4 ounces of meat each, and divide veggies evenly.
****
Corned Beef & Cabbage #2, Ninja Recipe Book
Ingredients:
2 celery stalks, cut into 3 inch pieces
1 cup baby carrots
1 onion, cut into wedges
6 small potatoes, cut in half
6 sprigs thyme or 1 teaspoon dried thyme leaves crushed
1 corned beef brisket (about 4 lbs) with pickling spice
1/2 head green cabbage, cut into wedges
Directions:
Place celery, carrots, onions, potatoes, thyme, pickling spice into pot. Place beef into pot, fat side up. Add enough water to almost cover beef. Set to Slow Cook High for 4 to 5 hours. Cover and cook until beef is fork tender.
Arrange cabbage over beef. Set to Slow Cook High for 40 minutes. Cover and cook until cabbage is tender.
Ninja serving tip: Cook brisket on low setting for 7 to 9 hours, and one hour for cabbage, if timing works better for meal planning. Serve with grainy mustard.
****
Corned Beef & Cabbage #3*, By: Jennifer Kramer Leeds
Carrie Roberts I followed the Corn Beef and Cabbage #3 recipe in the Beef file. Only changes I made were no onion (I didn't have one), more carrots than recipe called for, and I used whole baby yellow potatoes (left skin on). Slow Cook on High for 5 hours then added cabbage and continued for 40 more minutes.
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Corned Beef & Cabbage #4*, By: LeAnne Porter, June 14, 2014
Corn beef and cabbage Slow Cook Low for 8 hours. I wish Ninja was bigger so I could put my carrots and potatoes in.
I did take out the cabbage and put red potatoes cut in quarters and sliced up carrots in for 1 hour then added back cabbage for 15 minutes to warm back up. Everything turned out good.
****
Corned Beef, By: Nancy Smith Gilbert
Corned beef, potatoes and onion cooking in the Ninja on slow cook for 8 hours--will add cabbage wedges and carrots after 4 hours. To finish it off, will drain the liquid, place meat and veggie back in the pot and turn the Oven setting to 350°. Brush the brisket with chili sauce (found in the ketchup aisle and a bit sweeter than ketchup), sprinkle with a pinch of brown sugar and dry mustard and cook on this setting for about 10-15 minutes. I am serving with cheddar/garlic biscuits. Happy St. Patty's Day to all!
****
Corned Beef Brisket - My Version of Corned Beef Hash*, By: Kelly Crenshaw, June 18, 2016 – Cross Posted in Beef and Breakfast
I made a corned beef brisket for a Father's Day weekend treat for my other half. Turn the Ninja to Slow Cook Low for about 10 hours, or use the same time and cook overnight. Add 1 cup of water with the spice packet that comes with the meat.
We had breakfast! It was served with tater tots & scrambled cheese eggs.
****
Corned Beef, Cabbage & Potatoes*, Tracy McCollom Giles, January 27, 2015
Put corned beef in the pot fat side up
Sprinkle the seasoning packet over meat.
Add red potatoes; cut in half.
Add cabbage I cut to fit on top of potatoes.
Set your Ninja to Slow Cook Low for 7 hours.
At 30 minutes left I took the potatoes out and put the cabbage into the juice and put potatoes back on top.
No LIQUID added
****
Corned Beef, Cabbage & Potatoes*, By: Kathy Scott, January 11, 2015
Ingredients:
Corned beef
Potato, cut into wedges
Salt, garlic pepper – to taste
1 medium head cabbage, cut into wedges
water
Directions:
Place your cut potato on bottom of pot. Season with salt and garlic pepper. Put corned beef from package on top of potatoes, put seasoning packet on top of corned beef and put the cabbage wedges around the corn beef. Add water to almost covering the meat. Turn your Ninja to Stove Top High until bubbly. Turn your Ninja to Slow Cook High for 3 hours. After 3 hours, switch to Slow Cook Low for 1½ hours.
****
Corned Beef Cooking Ideas, By: Members
Wendy Phillips Czech - I will NEVER cook a corned beef with anything other than beer. Guinness is our favorite, but if you don't care for that, any darker Indian Pale Ale (IPA) will work.
Leanne Darling - so replace any liquid amt. with beer
Wendy Phillips Czech I rinse the brisket off (to reduce some of the sodium) and ONLY use one bottle of beer. DISCLAIMER: I have only cooked it in the crock pot, so this will be my first year in the Ninja so I am unsure if I will have to adjust the liquid accordingly. Once the meat is completely cooked (and falling apart), I remove it and only then add the cabbage to cook in the broth (and I turn it off at that point, too).
Jane Walker Osborn - Mine is cooking right now on slow cook. I always make a glaze of brown sugar and mustard, brush it on the corner beef and put in the oven for 15-20 minutes. Makes it so yummy!
****
Country Style Steak Gravy & Onions*, By: Tink Bell, October 1, 2014
Ingredients:
1 lb Flank steak or stew meat
1 sweet onion
1 garlic clove
1 box of beef broth
3/4 cup of corn starch
1 can 10.5 oz of mushroom gravy
1 cup of sliced mushrooms
1 can of corn
1 squash, cut up
4 red potatoes
water
garlic salt
rice
Directions:
On Stove Top High brown the steak with onion & garlic. Do not drain.
On Stove Top Medium add beef broth, corn starch, mushroom gravy, & mushrooms
On Stove Top Low add corn, squash, potatoes (until soft), add water if it gets to thick. Stir as needed.
Sprinkle garlic salt. Turn to Buffet mode..Pray (Thank God for the food) than serve to your family
Really gives it that country farm taste is to serve it on rice!
So yummy; thick and hearty!
****
Crispy Burritos*, By: Jennifer Hudson, July 14, 2014
I browned ground beef and onions on Stove Top High until done. Seasoning to taste and filled large flour tortilla burrito shells with mixture, black beans, nacho cheese and shredded cheese, then rolled. I did use some of the remaining nacho cheese to hold it together. I took out remaining beef mixture from the Ninja. I added some butter to the pan on Stove Top High and cooked the burritos until crispy on all sides. I made tacos with extra meat.
****
Cuban Reuben*, By: Corliss Buchheit, March 21, 2016
Well, my family and I did not get enough of the corned beef on St. Patrick’s Day. So, I took another one out of the freezer and made lunch for dinner today. I am calling it a Cuban Reuben. I took the corned beef and put it in my cooker and put enough water to make it half way up the sides of it. I sprinkled it with pepper, garlic powder, and onion powder. I cooked it on Slow Cook High for 8 hours. Then I sliced a large onion, thoroughly drained and rinsed a can of sauerkraut, and sautéed that together with salt, pepper, and onion powder to taste. I sliced up the corned beef, and made an assembly line of: mustard, dressing of your choice, provolone cheese, Muenster cheese, sweet pickle slices (bread and butter pickles for us), sour dough bread, and the kraut mixture. This is the order I put it on the bread: mustard, cheese, kraut mix, cheese, corned beef, cheese, pickles, cheese, and dressing on the other bread. Spread each side of sandwich with butter and cook on Stove Top High until golden brown, flip and repeat. I served it with chips and a cucumber and tomato salad.
****
Cube Steak*, By: LeAnn Gonsalves Nieves, June 16, 2015
I needed a quick dinner so I made some Fried Cube Steaks
1. Season steaks to your liking.
2. Flour steaks (I used my hands to press the flour into the steaks)
3. Heat oil on Stove Top Medium.
4. Fry steaks in Ninja until fully cooked.
I served it with brown gravy.
****
Cube Steak*, By: Sara Jason Peltier, April 15, 2015
Ingredients:
Family pack of cube steak
2- 10.5 oz regular size cans cream of mushroom
1 packet onion soup mix
1½ soup cans water
Directions:
Stir soups and water together to mix. Add soups and meat to Ninja. You’re your Ninja to Slow Cook Low 5-6 hours.
I served baked potatoes and green peas. But, I think a rice would go great with this and steamed veggies.
****
Cube Steak*, By: Chrystal Price, April 6, 2015
Made slow cooker cubed steak. I tagged teamed with my extra large electric skillet because I needed to brown 12 pieces. I seasoned and floured the steaks and browned on both sides. In the Ninja, I sautéed some onion, bell pepper and garlic with seasonings. I then placed the steaks on top of the veggies and poured in about 3 cups of beef stock. Put on Slow Cook Low for 6 hours, but in true ninja fashion, it was done in 4 hours instead. Right now I have it on warm. Will serve with rice and a veggie.
*Added comment by Aurelia Dougan McCollom – You can brown the steaks and then remove. Sauté your vegetables; replace the meat on top.
****
Cube Steak Recipe, or Butter Steak – (A Butter Steak is a Flat Iron Steak cut of Beef)
By: Aurelia Dougan McCollom
Ingredients:
1 large onion, thinly sliced
1/3 cup all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. black pepper
6 (about 4 oz. each) beef cube steaks
1 Tbs. canola oil
3 cups water,
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Directions:
Turn Ninja to oven 350° and preheat for about 5 minutes. While it is preheating, combine flour, garlic powder, onion powder and pepper in a large sealing plastic bag, or air tight bowl. Add steaks, a few at a time and shake or toss until completely coated. Add a little oil to the Ninja and brown steaks. Take them out and place the sliced onions on the bottom. Add Steaks back to the Ninja. Pour 2 cups of water over all. Place lid and Slow Cook Low for 4 hours. (The original recipe for a slow cooker called for 8 hours). Take the 3 envelopes of gravy mix, (I used all 3 brown gravy) and 1 cup of water and whisk. It will be very thick, but stirring it into the meat, it will thin out. (Right now.. the meat is falling apart tender and very good, just from tasting.) Let it cook for about 15 minutes. I then turned to Buffet setting to hold for dinner.
(This is absolutely AWESOME!!!)
****
Cube Steak Recipe, Really Quick!*, By: Aurelia Dougan McCollom, July 2, 2015
Ingredients:
1 large onion, thinly sliced
1/3 cup all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. black pepper
6 size B potatoes, halved
3 (about 4 oz. each) beef cube steaks
1 Tbs. canola oil
2 cups water - hot
1 Tbs. Beef base
1 Tbs. Kitchen Bouquet
2 cups of water & some flour for a slurry
Directions:
Turn Ninja to oven 350° and preheat for about 5 minutes. While it is preheating, combine flour, garlic powder, onion powder and pepper in a large sealing plastic bag, or air tight bowl. Add steaks, and shake or toss until completely coated. Add a little oil to the Ninja and brown steaks. Take them out and place the sliced onions and baby potatoes in the pot. Do not take out the browned bits left from the meat. Get a nice brown on the potatoes and the onions will be a nice golden also. Add the steaks to the top of the potatoes and onions. Add the beef base to 2 cups of hot water, stir to dissolve. Pour over all. Place lid and Slow Cook High for 1½ hours. Remove meat, potatoes and onions. Turn your Ninja to Oven setting of 350°. Leave bits and any left over liquid. Stir flour and 2 cups of water to make a slurry. Add kitchen bouquet and slurry to the Ninja pot and stir to make a gravy. Whisk until thick. Dinner was so quick easy. I completely forgot to start it as a Slow Cook Low dinner. Very tender and so flavorful. Total time was 2 hours, from prep to dinner.
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Cubed Steaks & Gravy*, By: Tammy Ullrich, October 21, 2016
Ingredients:
1 pack of cubed steaks (this recipe used 5)
1-2 Tbs. oil
1 can cream of chicken soup
1 can French Onion condensed soup
1 packet Au Jus
½ cup water
2 cans sliced mushrooms – optional
Directions:
Season the meat with salt and pepper. Turn the Ninja to Stove Top High and heat the oil. Brown the steaks. Remove. Mix the soups, AuJus, mushrooms, and water. Add to the Ninja pot. Add the cube steaks. Turn the Ninja to Slow Cook Low for 9 hours. Serve.
****
Cube Steaks - Slow Cooked*, By: Angie Neil, August 17, 2016
Ingredients:
2 lbs cube steaks (7 steaks are good too)
2-3 small onions (cut into long chunks)
1 tablespoon minced garlic
Dash or two of Worcestershire sauce
1 can Dawn Fresh Mushroom Steak Sauce
1 tablespoon oil
2 cups beef stock
1-2 tablespoons corn or potato starch
Salt & pepper to taste
Directions:
Turn the Ninja to Stove Top High. While preheating, season the steaks. Add the oil to the Ninja and brown steaks. Add the remaining ingredients, stir.
Place the lid. Turn to Slow Cook Low for 8 hours
Make a corn or potato starch slurry the last 30 minutes of cooking time. I like a thin gravy. Add more starch to make it thicker.
****
Cube Steaks That Melt In Your Mouth Like Butter!*, By: Bonnie Cassagne, August 18, 2014
Ingredients:
12 cubes Steaks
3 cans of brown gravy
1 pouch of brown gravy mix
1 cup of water
1 cup of flour, salt/pepper, Cajun seasonings and paprika
3 Tbs. of olive oil
Onion & bell peppers, sliced
Directions:
Dredge your steaks in flour mixture. Turn your Ninja to Stove Top High and brown in olive oil. Remove. Sauté onions and bell pepper. Add the cans of gravy with the gravy packet mixed with water. Add the steaks. Cook on Slow Cook Low for 6 hours. Melts In Your Mouth Like Butter!
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Danish Meatballs, By: Dasha Nelson, January 14, 2015
(Note I do not measure anything while making it but it uses basic techniques).
Ingredients:
14 oz bag of frozen beef meatballs, (or make your own)
water to cover the meatballs
approximately 2 tsp beef bouillon, (or can use beef broth instead of the water and bouillon)
one bay leaf
Directions:
Add the meatballs to your Ninja. Turn to Stove Top High. Add bouillon and water to cover the meatballs, or beef broth. Add bay leaf. Bring to a boil, and reduce to Stove Top Low, cover and simmer for about 45 minutes. With slotted spoon remove the meatballs and bay leaf. Discard bay leaf. Create a gravy base: in a measuring cup, with fork, mix flour and water until mixture is smooth and like a runny paste. Whisk the flour mixture into the bouillon liquid until it thickens and is smooth. If it isn't thick enough, add more flour/water mixture. Bring to a gentle boil and cook for three minutes. Season as desired. Return meatballs into Ninja and cook few minutes longer to warm up the meatballs again. Serve with mashed potatoes or noodles.
****
Diet BBQ*, By: Chad Stewart Marsh, March 7, 2016
(PLEASE, Trust me on this one, you won't be disappointed)
Ingredients:
1 medium yellow onion, chopped
2 lbs of ground beef
1 cup Diet Coke
1 cup ketchup
Directions:
Turn the Ninja to Stove Top High. Add onions to begin sautéing. Add beef and brown. Drain any excess grease if necessary. Add remaining ingredients. Turn to Slow Cook High and cook until it is the consistency you desire.
****
Dr Pepper Roast Beef, (Slow Cook)
You would never think to use soda in a recipe, let alone one in your crock pot. Surprisingly, Dr. Pepper adds great flavor to the beef and you can use the leftovers to make tasty sandwiches.
Time needed 7 hour cooking
Serving Size / Yield 8 servings
Ingredients:
3-5 lb. beef roast
1 can Dr. Pepper
1 cup water
2 dashes Worcestershire sauce
salt
pepper
3 cloves garlic
Directions
Place beef roast and ingredients in the Ninja pot.
Cook for 7 hours on Slow Cook Low.
Serve warm with juices poured over the top.
****
Drip Beef, By: Sena Meowmeow, April 15, 2015
Ingredients:
2.5-3 lbs Beef Chuck Roast (or size to suit your family)
2 quarts of beef broth or consommé, or combination of the both
15 or so pepperoncinis, along with half the juice of a 16 ounce jar
3-4 Tbs. Italian seasoning (or whatever else you want to add, I added some salt-free garlic herb seasoning from Costco)
Salt and pepper, to taste
Hamburger buns
Directions:
Place chuck roast in Ninja. Pour beef broth (or consommé) on top. Add ½ jar of pepperoncinis and their juice. Add the seasoning. Stir. Turn Ninja on Slow Cook Low for 6 hours. Voila! When it's done, take out the roast, shred it with a fork, then dump back in the Ninja full of broth. Serve hot in between the hamburger buns, along with some of the broth to dip the whole thing in. Deeelicious!
Note #1: Should the chuck roast be fully submerged in beef broth? Not all the way, but mostly. Mine poked out about 1.5-1 inches above the fluid level. I stressed out about it, so about 2 hours in I flipped the meat so now the bottom was the one sticking out. Came out perfectly delicious on all sides.
Note #2: You'll finish all the meat and still have tons of delicious beef broth + small roast pieces left in your Ninja. Save that and make a tasty French Onion soup!
****
Drunken Garlic Pot Roast, By: Pam Marsh, May 9, 2017
Ingredients:
2½ lbs. boneless beef chuck roast, trimmed of fat
2 tablespoons vegetable oil
½ teaspoon salt
¼ teaspoon pepper
2 medium onions, thinly sliced
24 garlic cloves, or minced (about 4 Tbs.)
2 beef bouillon cubes
½ cup hot water
8 ounces lager beer (I used 1- 12 oz bottle)
3 tablespoons brown sugar (cut back for a less sweet taste)
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
cornstarch (dissolved in water, for gravy)
Directions:
1. In the Ninja on Stove Top High, heat 1 tablespoon of the oil and sear roast on both sides, seasoning with pepper and salt. Remove to a platter and keep warm.
2. Add the remaining Tbs. of oil to the pan. Add the onions. Cook just until they start to wilt. Add the garlic. Cook until onions and garlic are tender.
3. Add the bouillon cubes to the hot water and stir to dissolve. Add to the pan along with the beer, brown sugar, mustard, and vinegar. Stir well.
4. Place roast on top of liquid, cutting into pieces if it doesn’t lay flat.
5. Set the Ninja on Slow Cook Low. Cook for 6-8 hours or on Slow Cook High for 3-4 hours.
6. Remove the meat from the Ninja.
7. Heat liquid to a boil on Stove Top High. Mix a slurry out of the cornstarch and water. Thicken pan liquid with slurry to make a gravy.
8. Serve gravy over meat, with potatoes or noodles.
****
Easy Rump Roast*, By: Rita Ramos, August 11, 2014
Ingredients:
2 lb Rump Roast
1 envelope Lipton Recipe Secrets Onion Mushroom Soup Mix
1 ½ cup water
Olive oil
1 yellow onion
Directions:
1. Into a bowl, combine the envelope of soup mix and water. Stir well until fully combined. Set aside.
2. Heat the Ninja 3-in-1 on Stove Top High for 10 minutes to make sure it’s good and hot. Once the Ninja is hot, add a few tablespoons of olive oil and put that big piece of beef into the pot.
3. While the beef is browning in the Ninja, slice up the onion. Once the beef has seared, 5 minutes or so per side, remove from the pot.
4. Add a little more oil if needed. Put the onions into the hot pot which should still be on Stove Top High. Sprinkle with a pinch or two of salt. Stir it up well. Add a pinch of sugar. Cook the onions for 4-5 minutes.
5. Return the rump roast to the pot and slowly stir in the soup mix.
6. Cover the Ninja and set it to Slow Cook Low for 5 1/2 hours.
I served it with a baked potato and a side of fresh green beans sautéed in olive oil, a dash of garlic powder, salt and pepper.
****
Easy Stir Fry for Chicken & Beef*, By: Allana Alla Robinson, March 27, 2017 – Cross Posted in both Poultry & Beef Files
(You can adapt to your taste buds)
Ingredients:
Meat of choice cut into strips - we use chicken & beef
Vegetables of choice - we used carrots (cut into strips), colored bell peppers (cut into strips), scallions, and broccoli
Olive Oil (can use Extra Virgin Olive Oil)
Juice from 2 fresh limes
Light Soy Sauce
Red Pepper Flakes
Ground Black Pepper
Garlic Powder
Prep:
Cut meat into strips and season in red pepper flakes, garlic powder, and ground black pepper
Cut vegetables
Recipe:
*cook lid off*
1) Add a splash of oil to the Ninja pot. Add in the seasoned meat. Stir to coat each side with olive oil. Turn the Ninja to the Oven setting of 425°F.
2) Once one side of meat is cooked, flip and cook other side.
3) Once other side of meat is cooked, add in juice from 2 fresh limes. Mix with meat then add in vegetables and soy sauce to taste (enough that vegetables get lightly coated). Mix with the meat and put the lid on. Cook for 3-5 minutes or until vegetables tenderize to your taste.
****
Easy Twist On Tacos*, By: Allana Alla Robinson, March 4, 2016
Ingredients:
15.25 oz can sweet corn - remove liquid
16 oz can chili beans - keep liquid
1 lb ground beef
1 white onion - diced
Taco shell of choice (we used whole wheat)
Ground black pepper - to taste
Chili Powder - to taste
Garlic Powder - to taste
Salt - to taste (optional)
Add ons:
Iceberg lettuce
Tomatoes
Cheese (we used a 4 cheese Mexican blend)
Taco sauce
Recipe:
1. Turn the Ninja to Stove Top High. Brown beef. Remove excess grease.
2. Season with spices stated above.
3. Once seasoned, add in corn, chili beans, & onion (based on notes above) and saute/cook for 10-15 minutes on Stove Top High.
Serve:
On a taco shell with toppings of choice or some that were mentioned above!
****
Eye of Round #1, By: Dee Miner
So, time crunch. Here's what I did: s&p garlic powdered and dredged in flour. Seared meat. Mixed 2 packet of brown gravy mix with two cans of cream of mushroom soup with a splash of sherry, dash of onion powder a cup of beef broth in a bowl. Poured over roast and set to slow cook for 8 hours. We'll see how it turns out.
Can you all hear my horn tootin, because that was SPECTACULAR! Sorry, but I must say, that was the best roast I've ever made & had.
****
Eye of Round #2*, By: Kathleen Valentine
Ingredients:
4 little eye of round
big onion
2 purple peppers
4 yellow summer squash
Directions:
Turn your Ninja to Stove Top High and sear meat on both sides and remove. Cut up a onion, purple peppers, yellow summer squash, tossed them with olive oil, coarse black pepper, bonfire smoked sea salt, and rosemary. Turn the Ninja to oven@ 300° and put the veggies in then the meat on top. It took 25 minutes.
This is delicious--the vegetables are excellent, the meat isn't quite as tender as I thought but it tastes great.
**Added Comments**
Michele Pilhorn.. Kathleen if you want to make the meat a little more tender have you tried adding sherry or even red wine vinegar I do that to make a roast more tender and its seems to work
****
Fajitas, By: Denise N Evaristo Zuniga, September 6, 2015
Ingredients:
Chuck steak
2 Tbs. olive oil
1 medium onion, sliced
Seasonings: garlic & onion granules, paprika, sea salt, cumin – to taste Worcestershire sauce
Lettuce & tomatoes - garnish
Directions:
Season the meat with the seasonings and Worcestershire sauce. Let marinate for 30 minutes. The last 10 minutes turn your Ninja to the Oven setting of 425°. Add the olive oil and sear your steaks for about 5 minutes on each side. Add your sliced onion to the top covering the steaks. Turn your Ninja to Slow Cook High setting for 1 hour. After the time is up, change to Slow Cook Low for 30 minutes. Let the unit go to Auto Warm while preparing the garnish. Remove and cut into strips. Serve.
**Added comment By: Barbara Bonner - I made your fajitas with a few adds. I added red, yellow and orange peppers when I added the onions then cooked as directed. I had some leftovers and decided to take it a bit further. I cooked Zataran yellow rice on Stove Top High until done. I added the left over fajitas. Turn to the Oven setting of 250°F for 1/2 hour. Delicious!
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Fajitas, Steak*, By: Tink Bell, September 28, 2014
Family Saturday night..
Ingredients:
1 package Beef Skirt Steak
1 purple onion
1 red pepper
2 Talbe snoops garlic salt, (yes we know!! Tablespoons!)
1 or 2 tomatoes
lettuce
1 cup of sharp cheddar cheese
Directions:
Brown beef with onion on Stove Top High, until cooked through. Drain any excess grease.
Turn your Ninja to Stove Top Medium. Add red peppers and cook to your desired tenderness. Turn to Buffet setting to hold while preparing lettuce and tomatoes. Top with cheese.
Served with flour or corn tortillas
8 servings
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Fast & Easy Valentine's Day Steak*, By: Allana Alla Robinson, February 14, 2016
Ingredients:
Steak of choice
¼ stick unsalted butter
1 red bell pepper - cut into strips
1 orange bell pepper - cut into strips
1 yellow bell pepper - cut into strips
2 handfuls baby carrots - cut into circles
Garlic Powder
Ground Black Pepper
Salt
Prep:
Tenderize steak (if needed) then pat down spices (to taste) on both sides
Cut vegetables as noted above then mix in seasoning (to taste)
Recipe:
1) On Stove Top High, melt the butter.
2) Once butter melts, add in steak and cook to almost desired cookness level. Add in peppers and carrots - place them around the steak and spoon the butter seasoned sauce on them.
3) Once steak is done, remove it and saute the peppers and carrots for another few minutes.
****
Ferguson Sloppy Joes, By: Lee Ann Maley Ferguson, March 19, 2016
This recipe came from my hubby’s grandmother. She was a school lunch lady, back in the day when they made REAL FOOD. This is like no other Sloppy Joe you've ever had. Similar to many recipes, but BETTER (even better than my moms!)
*measurements in parentheses are for 3# beef, which is what I do for large group.
Ingredients:
1 lb ground chuck
1 onion, chopped
½ green pepper, chopped
2 Tbs. mustard - (6 Tbs.)
¾ cup ketchup - (2¼ cups)
1 Tbs. Worcestershire sauce - (3 Tbs.)
2 Tbs. brown sugar (I like it sweeter so I will add more after cooking) (6 Tbs.)
Directions
Set the Ninja to Stove Top High. Brown the hamburger, onion, and green pepper. Drain any excess grease. Add the remaining ingredients and turn the Ninja to Stove Top Low. Simmer uncovered for 15 to 20 minutes. Set the Ninja to Buffet/Warm to hold when serving.
Yields: approx 5 Sloppy Joe’s
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Filet in the Ninja, By: Cindy Halverson Brewer
Salt-and-pepper on both sides. ** Instructions for heating for steak, by: Aurelia. Heat your Ninja Stove Top High. Get it Hot, sprinkle a little water in the crock; when it dances.. it’s ready!)** I browned both sides then added quarter cup of balsamic vinegar and quarter cup of red wine. Cooked 8 minutes on each side!! Sorry forgot to take a photo. It turned out good though.
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Filet of Beef & Potatoes*, By: Brenda Dubay Sartori
So I thought I would try a regular stove top recipe for roasted potatoes tonight. I couldn't find my recipe so I winged it. I cut up and quartered my potatoes. I dredged them in Lawry's seasoned salt and olive oil in a plastic baggie. Put Olive oil on bottom of Ninja on Stove Top High setting. Let the potatoes get crispy on the bottom. Switch to Oven 350° and put the potatoes on the rack (no water). They took about 10-15 minutes, when checking to see if they were done. Take them out and place in a covered bowl to keep warm. Switch back to Stove Top High to sear the filet on both sides. When seared, switch back to Oven setting of 325° and place the filet in the basket. (Do Not Add Water). Cook until desired doneness, (for me... med well). Take the filet and basket out, and place the filet in the juices for a few seconds each side. This was the juiciest filet I have ever had! If I had made a lot of potatoes I would have kept them warm on buffet in my second Ninja but it's just me and they were still warm. For all of our new Ninja cooks, it's all about patience, experimenting, and success. Keep Cookin'.
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Flank Steak*, By: Rita Ramos
Flank steak rubbed with olive oil, black pepper, garlic powder and celery salt. 10 oz of beef broth was poured into the pot & 1/2 teaspoon dried onion was tossed in. A dash or two of Worcestershire sauce added. The steak was rolled to make room for 2 scrubbed & poked russet potatoes wrapped in foil. Place on rack.
Set the Ninja to Slow Cook Low for 8 hours.
Walk away.
I served this with French green beans. On medium high heat I toasted some pine nuts for a few minutes. I then added butter and garlic and a little bit of chicken stock and let the beans bubble away for maybe 5 minutes or so. The beans were nice and crisp.
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French Dip*, By: Denise Bertrand Kiser, February 14, 2016
Ingredients:
4-5 lb roast
McCormick French dip seasoning packet
1 onion, sliced thin
2 Tbs. oil
Directions:
Turn the Ninja to Stove Top High and brown the roast in oil. Add the onion to brown. Mix the packet as directed and pour on top. Turn to Slow Cook Low for 7-8 hours. Shred.
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French Dip*, By: Barbara Chudik Nusz, February 25, 2015
Delish!!
I used a 4 lb rump roast, Sprinkled the roast with onion powder, garlic powder, salt, few drops of liquid smoke and Worchestire sauce. Rubbed it all in. Sear the meat 3-5 minutes on all sides on Stove Top High.
Put on the rack. Sprinkle a packet of ranch dressing & Lipton onion soup mix on top.
Add a couple cans of French onion soup towards the end. (I will probably add them at the beginning next time.)
Turn your Ninja to Slow Cook Low for 4 hours
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French Dip*, By: Tami Paul
Ingredients:
4 lbs. sirloin
½ bottle Quilter’s Irish Death Dark Ale, (1 pt - 6 oz.)
Worcestershire sauce
16 oz kitchen basics beef cooking stock
Onion, sliced
2 garlic cloves
Directions:
I seared the sirloin on Stove top High. I then added a half a bottle of Quilter's Irish death dark ale (iron horse brewery, bottle was 1 pt, 6 oz.) splashed a bunch of Worcestershire sauce, and 16 oz of kitchen basics beef cooking stock. Add a small sliced onion, and a couple of garlic cloves. Slow Cook High for 4 hours, or Slow cook Low for 8 hours. You can switch to Buffet setting to hold. I can tell you so far it smells awesome, tasted the broth, can’t wait until dinner. I made some fake KFC coleslaw and added raisins and red kale to it.
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French Dip Made Easy*, By: Connie Eastman Lewis, August 5, 2015
Ingredients:
1 roast - your choice
1 can of beef broth - I used Swanson's
1 can French Onion soup
1 packet dry onion soup mix
1 can of beer
Directions:
Add all of the ingredients to your Ninja. Turn to Slow Cook Low for 4 hours. Check and you can start pulling. Switch to Slow Cook High for 2 ½-3 hours, checking and pulling during that time, until done.
It was served on a Kaiser roll with a yummy pasta salad.
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French Dip Sandwich – Slow Cooker, By: Marilyn Bateman Barnes
Here is a recipe for French Dip I've made on several occasions. This recipe makes 6 servings. My husband and I will have this for supper for two nights and then use the leftovers to make a beef and vegetable soup.
Ingredients:
3 lbs. steak (sirloin or chuck roast)
1 can beef broth (10.5 oz)
1 can condensed French onion soup
1 bottle of beer or lager (12 oz)
1 tsp. Worcestershire sauce
½ garlic & herb seasoning (optional)
6 French rolls
2 tbsp. butter
Optional:
Provolone cheese slice
8 oz sautéed mushrooms
Directions:
Trim the excess fat from the meat and place in the Ninja. Add the beef broth, onion soup, beer, Worcestershire sauce, and seasonings. Cook on Sloe cook Low for 7-10 hours.
When ready to serve, split the French rolls in half and spread with butter. Bake 10 minutes in a 350° oven. Shred the meat and place on the rolls. Serve the sauce for dipping.
Optional:
After toasting the bread in the oven, take out and place sliced provolone cheese on the rolls and pop back in the oven until cheese melts. Take out of oven and put some sautéed mushrooms on one side of the roll then add the meat as directed above. This makes a delicious sandwich.
Note: I've made this with sirloin steak and with a chuck roast. I prefer the chuck roast because it was juicier.
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French Onion Swiss Steak*, By: Aurelia Dougan McCollom
Ingredients:
2 pounds round steak or cube steaks
1 package of dry onion soup mix
1 package of brown gravy mix
flour
2 large onions sliced
2 tablespoons steak seasoning (like Montreal Steak Seasoning)
1 Tbs. black pepper
1 tsp. salt
3 Tbs. of olive oil
1 ¾ cups of water
Directions:
Preheat Ninja on Stove Top High and add olive oil. Season the steaks with 1 Tb. steak seasoning, salt and pepper, (or add 1 Tbs. seasoning to flour mixture). Flour the meat and brown both sides when oil gets hot. Remove the meat and add the onions. Sauté until clear. Remove the onions. Mix onion soup and gravy mix with water, and stir well. Pour about a 1/3 cup of the gravy mixture in the crock, add the meat and top with the onions. Pour the remaining soup over all, and add the remaining 1 Tb of steak seasoning. Slow Cook Low, 5-6 hours.
Serve with mashed potatoes.
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Frozen Beef Patties, By: Sara N Jason Peltier, July 20, 2014
I place frozen beef patties on the rack and use oven setting at 350° and bake about 30 minutes. After doing this, it’s the only way I will cook burgers.
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Garlic-Studded Pot Roast, By: Aurelia Dougan McCollom
Recipe courtesy Emeril Lagasse, 2002
Prep Time:20 min Inactive Prep Time:15 min Cook Time:4 hr 0 min
Level: Easy
Serves: 8 to 10 servings
Ingredients
1 (4 to 5-pound) sirloin tip roast, netted or tied at 1-inch intervals
10 cloves garlic, peeled and halved lengthwise, plus 4 to 6 garlic cloves, peeled
1 tablespoon Essence, plus 1 ½ teaspoons
1 ¼ teaspoons freshly ground black pepper
1 ¼ teaspoons salt
1 cup dry red wine
3 tablespoons tomato paste
4 large carrots, scrubbed
2 stalks celery, trimmed and cut in half crosswise
2 medium yellow onions, peeled and quartered
1 pound small new potatoes
2 tablespoons vegetable oil
1 cup beef stock, or canned low-sodium beef broth
2 bay leaves
Directions:
Ninja Directions:
Preheat Ninja Stove Top High, lid on, 10 minutes. Heat the oil. Add the roast and sear on all sides, about 4 minutes per side. Remove from the pan. Deglaze the pan with the red wine, scraping up any brown bits on the bottom of the pan with a wooden spoon. In a mixing bowl, whisk together the tomato paste and 1 cup of water. Add the tomato paste mixture to the red wine and cook for 2 minutes. Remove from Pan.
Alternate the carrots and celery flat on the bottom of the pot. Place the bay leaves on the vegetables. Scatter the onions, potatoes, and garlic over the bottom. (The vegetables will form a "nest" on which the roast will be placed.) Place the roast on top of the vegetables. Add the red wine mixture and the stock.
I would Slow Cook 5-6 hours, basting 2-3 times. Let rest for 15 minutes before carving. Serve each portion of the carved roast with onion quarters, new potatoes, 1 carrot, and 1 piece of celery. Spoon the pan juices over the meat and vegetables, and serve.
The Emeril's Creole Seasoning is something I have always done to make a dry rub on the roast, only thing I have added to it is parsley. It cuts the garlic breath, and Italian season too. Now for the other part I don’t use the tomato paste I use dry sherry instead of that and I add 3 fresh twigs of thyme and I add salted butter to it to slow cook it in; adds a very rich flavor to the roast and when it’s time to remove from the pot its falling apart. I also don’t add the potatoes until it’s about a hour to a hour and a half before its finish it
Original Directions:
With a small, sharp knife, make 30 (1 ½ inch deep) slits around the outside of the roast. Insert the half cloves of garlic into the slits. Rub the roast with 1 tablespoon of the Essence, 1 teaspoon of the black pepper, and 1 teaspoon of the salt.
Preheat the oven to 400°
Heat the oil in a large, heavy skillet over medium-high heat. Add the roast and sear on all sides, about 4 minutes per side. Remove from the pan. Deglaze the pan with the red wine, scraping up any brown bits on the bottom of the pan with a wooden spoon. In a mixing bowl, whisk together the tomato paste and 1 cup of water. Add the tomato paste mixture to the red wine and cook for 2 minutes.
Meanwhile, in a large roasting pan or Dutch oven, alternate the carrots and celery flat on the bottom of the pot. Place the bay leaves on the vegetables. Scatter the onions, potatoes, and garlic over the bottom. (The vegetables will form a "nest" on which the roast will be placed.) Place the roast on top of the vegetables. Add the red wine mixture and the stock. Cover the roasting pan tightly with aluminum foil and bake for 1 ½ hours.
Uncover the pot roast, baste with the pan juices, and lower the heat to 350° degrees F. Cover the roast and continue cooking until the meat is completely tender and begins to fall apart, 2-2 ½ hours, uncovering and basting each hour. Remove from the oven, uncover, and baste. Let rest for 15 minutes before carving. Serve each portion of the carved roast with onion quarters, new potatoes, 1 carrot, and 1 piece of celery. Spoon the pan juices over the meat and vegetables, and serve.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
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Garlic Stuffed Top Sirloin Steaks with Mushrooms and Onions*, By: Lesley Weston Stevens
Well another great dinner...
I got 2 medium thick top sirloin steaks (I like these because they are tender and lean).
Rub them with seasoning of your choice. I use Montreal steak seasoning, onion powder, and a tad of garlic powder. Salt and pepper (ground is best). Drizzle olive oil on each steak and set aside.
Cut two small pocket slits in each steak and add a piece of fresh garlic (once cooked it is not overbearing but great flavor)
Sliced fresh mushrooms and quartered yellow onion in a bowl. Add same seasonings as steaks and toss.
Put Ninja on Stove Top High and put some butter in to melt. Once melted add mushrooms and onions. Stir around to coat and add about a table spoon of worchestire sauce and let cook while stirring every minute or so.
Once cooked to your liking, spoon out and set aside (I like them a little soft but a little firm still).
Add steaks in to hot Ninja. For medium to medium well let cook for 8 to 9 minutes depending on thickness on first side and flip over. Cook on that side the same but half way through add back mushrooms and onions.
Tastes amazing and hardly any clean up. So easy!
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Golumbki, By: Dian Vandervolgen
Ingredients:
1 head of cabbage
1 lb. ground beef (you can use all beef)
½ lb. ground pork or veal (sometimes sold as meat loaf mix)
1 cup rice
1 large onion, chopped
1 egg
2- 4 Tbs. Butter or Margarine
1 ½ tsp. salt
1 tsp. pepper
2 cans of tomato soup (3 if you desire more sauce)
Directions:
Bring 2 ½ cups of water to a boil and add 1 cup rice and 1 tsp. of salt. Cover tightly and cook over low heat until water is absorbed, about 20 to 25 minutes. Set aside to cool a bit.
Fry 1 large onion in 2-4 Tbs. butter or margarine until transparent. Combine cooked rice, fried onions, raw ground beef, raw pork /veal, egg and seasonings and mix well.
Hold a cabbage leaf in your hand and place a good tablespoon of filling more if the leaf is large) toward the bottom of the leaf. Fold/ roll upward once then fold the two sides of the leaf toward the center to close the ends and continue rolling until the leaf is closed and forms a roll.
Grease the bottom of the Ninja and layer the bottom with the small, unused cabbage leaves to add flavor and prevent the Golumbki from sticking to the bottom of the pot.
Place the Golumbki into Ninja in one or two layers. Mix 2 can of tomato soup and 1 ½ cans of water and pour over the Golumbki. I dot each Golumbki with a pat of butter. Cover and bake at 300° for about 2 hours or until leaves are tender.
After the first hour, I turned the oven to 250°F so that the sauce wouldn’t evaporate. If needed, add another can of soup mixed with water, ½ hour before finished.
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GRANNY’S MEATBALLS, By: Aurelia Dougan McCollom
Ingredients:
1 lb. ground beef
salt & pepper, to taste
½ tsp. minced garlic
1 ½ tsp. dry minced onions
1 egg
¼ cup milk
½ cup bread crumbs
1 tsp. sweet basil
½ cup Parmesan cheese - optional
Directions:
Mix well. Shape into golf ball size or larger meatballs. Brown first on Stove Top High. Add to sauce. Slow Cook Low 7 hours.
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Great Steak Sandwiches, By: Carly Amo Dobson
Tonight I made a simple meal in the Ninja - but it was soooo good. Took about 1.5 pounds of thin round steak and cut it into strips and browned it in the Ninja on Stove Top High. Then added a can of French Onion soup and let simmer for 15-20 minutes. Served on buns with provolone cheese. Simple, but very delicious!!! Would have taken a picture, but there is nothing left!!
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Green Pepper Steak, By: Sally Kessler Schmitt, May 25, 2015
Ingredients:
2 lbs. beef sirloin, cut into 2 " strips
garlic, to taste (1½ cloves, smashed)
oil to brown meat
2½ cups beef broth, low sodium
2 Tbs. cornstarch
2 Tbs. Kitchen Bouquet
3 large green peppers, sliced into strips
2 medium onions, sliced into strips
1- 28 oz. can whole peeled plum tomatoes with liquid
3 Tbs. soy sauce, low sodium
1 packet Splenda, optional
1 teaspoon salt
Directions:
Brown meat in oil with garlic on Stove Top High. Mix cornstarch into the beef broth to dissolve. Add Kitchen Bouquet. Add peppers, onions, tomatoes, soy, salt and sweetener. Mix well. Cover and cook on Slow Cook High for 3-4 hours. If you prefer, you can also use Slow Cook Low for 6 to 8 hours. Let the unit go to auto warm to hold.
We served this over rice (using the remaining beef broth instead of water) that was made in a steamer.
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Ground Beef & Elk Meatloaf*, By: Cathy Schultz, May 1, 2014
Ingredients:
1 ½ lb ground meat (I used ½ lb 80% hamburger & 1lb elk burger
1 cup oatmeal
2 cups mixed frozen veggies
2 eggs
medium onion, chopped
1 8 oz can tomato sauce
salt & pepper to taste
Directions:
Mix ingredients and form into loafs. This recipe made 2 mini loafs and a loaf for the Ninja baking pan. Bake @ 400° for 1 hour. Top the meat loafs with ketchup. The potatoes cooked along side. Let the meat rest 15 minutes before serving. I did not use steam baking. I used the rack.
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Ground Beef Stir-Fry, By: Trish Bakes, December 7, 2014
Ingredients:
1 lb. of ground beef
½ onion, thinly sliced
2-3 cloves minced garlic
a pinch of brown or "dark" sugar (I use coconut sugar)
a big pinch of sea salt
half a head cabbage, thinly sliced
pepper, your color of choice (I like red or yellow), thinly sliced
½ tsp black ground pepper (more if you want it more pepper-y).
3-4 tablespoons of soy or tamari sauce
2-3 tsp of any starch (I use arrowroot, but corn is fine) with a ¼ cup of water
Directions:
Turn your Ninja to Stove Top High and sauté ground beef, onion, garlic, sugar, and sea salt. Once the ground beef starts to brown, add pepper, and pepper. Now add in cabbage along with soy or tamari sauce. Once the cabbage has softened and cooked down to your liking, mix starch with water to thicken up the mixture a bit. (You can always add in more starch if you'd like it thicker/creamier.) Check your salt levels again to make sure the seasoning works for you. Serve over some brown or basmati rice (or whatever rice you have), and enjoy!
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Hamburg Gravy*, By: Suzanne Donohue, January 17, 2016
Just a favorite school lunch. Hamburg gravy is another comfort food/school lunch.
Ingredients:
1lb. hamburger
¼ cup onion, chopped
1 tsp garlic, minced
8-12 oz. tomato sauce – (thinned tomato paste or marinara, can be used if available)
Sloppy Joe sauce or seasoning packet would work – optional instead of tomato sauce
Italian seasoning – to taste, (optional)
buns of choice – hamburger, hot dog, etc.
1 slice American cheese – for each sandwich
Directions:
Turn the Ninja to Stove Top High and brown meat, onion and garlic. Drain excess grease. Add tomato sauce or sloppy Joe sauce and seasonings. Stir to mix.
Spoon onto buns and top with cheese. Place the rack in the Ninja. Add the buns with mixture and cheese. Turn the Ninja to the Oven setting of 350° and bake for 8-10 minutes, or until cheese melts and buns toast. (We halve American cheese for triangles because the school did. I have used leftover taco meat, hot dog buns and different cheeses).
This is a good way to use up extra buns. It’s quick and easy.
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Hamburgers*, By: Barbara Murphine Woolley
I bought one of those stuffz that you stuff hamburgers with. I cooked some bacon in the Ninja. Stuffed burgers with it and some cheese and cooked them on the Oven setting of 275°, in the Ninja. They were delicious! I cooked the bacon on oven 350°.
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Hamburgers on the Rack*, By: Liz DeVigili, May 2, 2016
Prepare a ¼ lb patty. Place a small piece of sharp cheddar cheese and sprinkle about ½ tsp. of ranch dressing on top. Press another ¼ lb patty on top and seal the edges. Pat to thin out if desired. (Mine were about a ½ inch thick).
Place your prepared burgers on the rack. Turn your Ninja to the Oven setting of 350°F, and bake for 30-35 minutes; flipping once. They will naturally release juice and the juice becomes steam. Searing hamburger usually just makes it tougher. They were moist and delicious.
*Added comment - Cooked hamburgers on the rack tonight again. I want to add a note that the thinner you make them the less time they take. Tonight I made them about ½ to ¾ inches thick and they took only 28 minutes to cook, well done. I flipped the last 10 minutes. They are still very juicy. I placed the lid after taking out the burgers to make the buns somewhat warm and toasted.
*Added comment - Susan Davis I didn't have all the ingredients. I used a packet of onion soup mix and made 2 huge burgers. Cooked at 350°F, for 30 minutes on the rack. I flipped them the last 10 minutes. They were so juicy.
Ranch Dressing, By: Liz DeVigili, May 2, 2016
Ingredients:
¼ cup black pepper
1½ cup parsley flakes
½ cup garlic salt
2 Tbs. Kosher salt
¼ cup granulated garlic
¾ cup granulated onion
2 Tbs. dill weed
Directions:
Combine all ingredients. Store in an air tight container. Makes about 3½ cups of dry mix.
Dressing Ingredients for 2 Tbs. of Dry Ranch Mix
2 cups mayonnaise
2 cups buttermilk
1½ cups sour cream
1 tsp lemon juice
Instructions: To Make Dressing, whisk together
2 Tbs. of mix
2 cups each of mayonnaise and buttermilk
1½ cups sour cream
1 tsp lemon juice
Refrigerate for 2 hours. Makes 1¾ Quarts
*Added comment - This recipe is great since you can double or triple the dry ingredients and make small amounts of the fresh ingredients so you always have fresh ranch dressing on hand. Plus it so much cheaper than the packaged and the store bottles of ranch dressing. It calls for buttermilk and I don't always have it. So I use plain yogurt mixed with milk to make the buttermilk and yogurt instead of the sour cream. Still taste great that way too. I find the lemon is really important factor in the dressing. It keeps the ranch dressing from going super thick.
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Hawaiian Meatballs*, By: Diane Lombardo, August 27, 2014
Ingredients:
Bag of 24 frozen meatballs,
1 green pepper cut into bite size pieces
1 onion, cut into chunks - optional
20 oz can chunk pineapple in own juice, drained, save juice
2/3 cup white vinegar
1 cup brown sugar
2 Tbs. soy sauce
2 Tbs. corn starch
Directions:
Put bag of meatballs into the Ninja. Put green pepper, onion & pineapple over meatballs. In mixing bowl put pineapple juice, vinegar, brown sugar, soy sauce and corn starch and pour over meatballs. Set the Ninja to Slow Cook Low and cook 3-4 hours.
I like a thick sauce so on the last hour I added 2 more Tbs. of corn starch mixed with 2 Tbs. water and turned the temperature to Slow Cook High until the sauce thickened
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Hot Dogs*, By: Aurelia Dougan McCollom
I used Oscar Meyer Hot Dogs! I turned the Ninja on to Stove Top High. Put the hot dogs directly in the pot. I turned on all sides and got some nice grill markings. Yummy... Yummy!!
You can also slice partially and lay our flat and grill on both sides.
You can pour 2 cups of water into the Ninja and boil them by placing directly in the water, or you can place them on the rack and steam them. If you place them directly in the water, just before they are done, place the rack and steam your buns.
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Hot Dogs*, By: Therese VeeCee, July 11, 2014
Ingredients:
1.5 lbs hotdogs
1 cup barbecue sauce (any brand)
1 cup water
2 small yellow onions (diced)
4 sweet peppers (diced)
Directions:
Just throw them in the Ninja together and turn to Stove Top High and bring to a boil. Once boiling, set it to Stove top Low for about 3-5 minutes and then, turn to Buffet keep warm.
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