Beef 4 R-Z
These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziplock bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes,but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
***
Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen 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
*****
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:
Reuben Sandwiches*, By: Jimmy Sebastian Truong, June 17, 2015
Ribeye Steak, 1" Thick, By: Patrick Priest
Ribeye Steak*, By: Betty Link Jordan
Rib Eye Steak*, By: Joni M. Reed, April 28, 2014
Ribeye Steak with Hibachi Noodles*, By: Amanda N Tiffany Pierce, February 22, 2015
Roast & Vegetables*, By: Sharon Anne Roeben-Whitworth, August 17, 2014
Roast*, By: Ashley Creech Gilliam, May 23, 2018
Roast*, By: Dan Colby, January 9, 2017
Roast*, By: Diane Zajicek, January 27, 2016
Roast*, By: Joni M. Reed
Roast Beef *, By: Gail Wainwright
Roast Beef with Garlic Mustard Crust*, By: Amy Gambino Beaudoin - Ninja Recipe Book
Roast Using McCormick Seasoning Packets*, By: Danielle Phipps, August 18, 2014
Rolled Rump Roast*, By: Gale Willy, September 24, 2015
Rouladen*, By: Brenda Wagner, February 21, 2017
Round Steak, By: Aurelia Dougan McCollom
Salisbury Steak*, By: Brent Stapley, November 3, 2017
Salisbury Steak*, By: Patti Wagner Johnston, August 11, 2016
Salisbury Steak*, By: Terry Hackett, September 19, 2015
Salisbury Steak*, By: Randall McGouirk, March 24, 2015
Salisbury Steak*, By: Sharon Garzone, January 27, 2015
Salisbury Steak*, By: Andrea Wither, January 8, 2015
Salisbury Steak*, Photo by: Angela Williams Irving - June 1, 2014
Salisbury Steak*, By: Shelly VanMeter Roth, August 4, 2014
Salisbury Steak*, By: Joan Jardine, November 10, 2014
Salisbury Steak*, By: MsCarmen Burton, September 2, 2014
Salisbury Steak & Mashed Potato Blue Plate Special, By: Kathleen Sanden, November 9, 2014
Salisbury Steak - From Cook's Country, By: Mary Clark, December 30, 2014
Salisbury Steak - From Taste of Home*, By: Kim N Jayda Ellis, April 30, 2015
Salisbury Steak, Homemade*, By: Nancy Schmidt-Moulen, September 19, 2014
Salisbury Steak, Homemade with Gravy*, By: Heather Helsley Paris, December 28, 2014
Salisbury Steak Meatballs
Salisbury Steak Quick & Easy, By: Gunney Keene
Salisbury Steak - Slow Cooked, By: Chris White, October 23, 2016
Salisbury Steak – Slow Cooked*, By: Patti Wagner Johnston, July 9, 2016
Salisbury Steak - Slow Cooked
Sauerbraten, August 7, 2017
Savory Pot Roast, - Ninja Recipe Book
Savory Pot Roast*, By: Michael Lostra
Scotch Eggs*, By: Diane French, February 14, 2017
Shoyu Hot Dogs, By: Jessica Conol
Shredded Beef Tacos*, By: Rita Ramos, May 4, 2014
Sirloin & Peppers with Rice*, By: Mary Nuzum-Osborn, March 23, 2015
Sirloin Steaks with Mushrooms and Onions*, By: Cindy Guth
Sliders, By: Jennifer Hoehn, June 5, 2016
Sliders, By: Carol Stowe, April 24, 2014
Sloppy Joes*, By: Danielle Keniston-Foss, August 27, 2015
Sloppy Joes, By: Christie Voorhees Kuhn, December 2, 2014
Sloppy Joes*, By: Barb Ruiz Rizzio-Meyer, May 5, 2014
Sloppy Joes; Homemade, By: Jen Johnson Nichols, December 2, 2014
Smothered Steak, By: Glenna Smothers Lightsey, June 25, 2016
Smothered Steak, By: Cindi MacDonald Gardner, January 14, 2016
Spagallia*, By: Novella Sterling Smith, Compliments of Cooking It YOUR Way!, July 29, 2014
Spicy Beef Brisket, Crock Pot*, By: Lulu Tordecilla Catarroja
Spicy Mexican Pot Roast*, By: Tammy Ullrich, April 21, 2016
Spicy Shredded Beef Tacos*, By: Cindy Halverson Brewer
Spicy Steak & Peppers*, By: Barbara Bonner, September 20, 2015
Spicy Steak & Peppers with A Twist*, By: Bonnie Smith, January 21, 2016
Spoon Tacos*, By: Joni M. Reed
Standing Rib Roast*, By: Vonnie Schroeder, December 21, 2018
Steak & Potatoes*, By: Allana Alla Sverbil, February 9, 2015
Steak & Wild Rice Skillet, By: Kelli Austin, February 9, 2015
Steak Dinner & Dessert – Using 2 Ninja’s*, By:Cathy Schultz, June 13, 2015
Steak Pizzaiola*, By: Sharon Garzone, January 26, 2015
Steak Sandwiches, By: Susan Davis, March 4, 2016
Steaks
Steaks in My Ninja, My 1st Time!*, By: Cathy Giovanine
Steamed Cheeseburgers*, By: Julie Starcher Hutton, April 27, 2015
Stir-Fried Beef & Broccoli with Cellophane Noodles*, By: Cami Bearden Thomas, January 14, 2015 – Ninja Recipe Book
Strip Loin Roast with Herb Crust, By: MaryJo Powell, December 3, 2014
Stuffed French Bread*, By: Tina LeGrand, October 27, 2015
Stuffed Meatballs, By: Barbara Callahan, August 18, 2014
Stuffed Mozzarella Meatloaf*, By: Tammy McCollom
Swedish Meatballs*, By: Gerrilyn Grant Gipson, June 2, 2015
Swedish Meatballs, By: Julie Okamoto Spencer, August 19, 2014
Swedish Meatballs - Quick & Easy*, By: Lee Ann Maley Ferguson, November 22, 2016
Sweet and Sour Steak Stir Fry, By: Julie Pera
Swiss Steak, By: Vivia Decker, January 9, 2016
Swiss Steak*, By: Sharon Garzone, April 24, 2015
Swiss Steak*, By: Anne Wood Conrad, October 30, 2014
Swiss Steak with Beef Gravy and Potatoes*, By: Dana Cruce Polk
Taco Bell Tacos*, By: Joseph Girouard, July 1, 2015
Taco Pasta Salad*, By: Aurelia Dougan McCollom – Cross Posted in Pasta & Salads
Taco Tortilla Bowl*, By: Connie Eastman Lewis, September 24, 2015
Tacos (Beef) - Slow Cook*, By: Allana Alla Robinson, October 23, 2017
Tender Beef and Tomato Ragu*, By: MaryJo Powell, November 9, 2014
Throw It Together & Put It Into A Taco Shell!*, By: Allana Alla Robinson, May 9, 2016
Top Round Roast, By: Kathleen Valentine
Tri-Tip and Veggies from the Ninja*, By: Sherri Bebee
Wet Burritos*, By: Renee Hardy, July 25, 2015
While You Work Beef Tips, By: Connie Hamilton
White Castle Sliders*, By: Dorie Sandell, February 1, 2016
Reuben Sandwiches*, By: Jimmy Sebastian Truong, June 17, 2015
Ingredients:
Corned Beef Brisket
Seasoning packet
Water
Swiss cheese
Rye bread
Thousand Island dressing
Banana peppers
Directions:
Season the brisket with the supplied packet of spices. Turn your Ninja to Slow Cook High and place the brisket on the red silicone rack or Laurel ring, in the Ninja for 6 hours. Add 2 cups of water. If you have more time, turn your Ninja to Slow Cook Low for 9 hours. When done, shred the brisket and put it in separate container and set aside. Wipe out your Ninja. Turn to Stove Top High and butter 1 side of your favorite Rye bread and cook the sandwich just like you would a grilled cheese. Add Swiss cheese, the shredded beef brisket, homemade thousand island dressing or you can buy the packaged bottled salad dressing (Kraft, etc.) And last but not least, banana peppers! Enjoy!
****
Ribeye Steak, 1" Thick, By: Patrick Priest
General Comment -
I am a self professed steak snob. I went out this AM and purchased a 1" thick Ribeye Steak (no pictures) - It was something right out of the Flinstones. The Ninja did an awesome job - I was very impressed with the seer of the steak (I coated it with olive oil / seasoned using the Stove Top High setting.
I did 8 minutes on each side. My steak was really thick - came out rare; red in the center. You can cover in the middle to steam bake it if you like.
2 minutes after the flip I put some butter on top as you would get a Ruth Chris - If you have not made a steak in this magical box we call the Ninja - you should try it out. (Please note that I left the lid off because I did not want to bake the steak.
Now I am off to schedule a Liposuction appointment
****
Ribeye Steak*, By: Betty Link Jordan
I followed Patrick Priest's earlier post when he did his steaks. Only difference, I marinated mine in a baggy with Italian dressing all day and then I did the onions and mushrooms beside them. But I followed his recipe for the times, etc.
Stove Top High setting.
I did 8 minutes on each side. My steak was really thick - came out rare; red in the center. You can cover in the middle to steam bake it if you like.
2 minutes after the flip I put some butter on top as you would get a Ruth Chris - If you have not made a steak in this magical box we call the Ninja - you should try it out. (Please note that I left the lid off because I did not want to bake the steak.
****
Rib Eye Steak*, By: Joni M. Reed, April 28, 2014
I coated both sides of almost ½ inch thick rib eyes with granulated garlic (SAM's) and Dave's Rib Rub (Wal-Mart), preheated Ninja on Stove Top High for about 4 or 5 minutes. Cooked rib eyes on Stove Top High in 1Tbs. No Salt butter about 2½ minutes on 1 side and 2 minutes on the other. Delicious and quick! (I'm trying to do low carb for 2 weeks)
****
Ribeye Steak with Hibachi Noodles*, By: Amanda N Tiffany Pierce, February 22, 2015
Put oil in the Ninja on Stove Top High and heat until very hot.
Put 2 tsp of salt and 1 tsp pepper on the steak. Sear for 4 minutes on each side for medium. It will melt in your mouth. Only turn once.
****
Roast & Vegetables*, By: Sharon Anne Roeben-Whitworth, August 17, 2014
Use your favorite Roast recipe and add a 1.4 oz Knorr Vegetable Recipe Mix package along with your vegetables.
****
Roast*, By: Ashley Creech Gilliam, May 23, 2018
Ingredients:
4-5 lb. roast – or size for your family
1 onion, sliced
4-5 potatoes – or amount for your family
salt & pepper, to taste
1 package French onion soup mix
1 Ranch seasoning packet
2– 15 oz. cans beef broth
cornstarch or flour to make a slurry
Directions:
Turn the Ninja to Stove Top High. Sear the roast on both sides. Remove the roast. Add the sliced onion, potatoes, and onion. Season the vegetables with salt and pepper. Add the roast to the top of the vegetables. Sprinkle the packages of French onion soup dry mix and ranch seasoning on top. Add the beef broth.
Turn the Ninja to Slow Cook Low for 6 hours. Remove the meat and vegetables. Add a slurry to the juice to make your gravy. Return the meat and vegetables. Continue cooking for 1 more hour.
****
Roast*, By: Dan Colby, January 9, 2017
There isn't an actual recipe.
I used a 2½-3 pound roast. Let it marinate with soy sauce and McCormick's Montreal seasoning. Marinate for 2 days. Turn the Ninja to Stove Top High. Add the roast and sear. Reduce the heat to Slow Cook Low. Add potatoes, carrots, celery, onions and beef broth. Cook for 7-8 hours.
Dan’s comment on the soy sauce: I didn't put too much soy sauce in it I put just enough in there where you had to turn the roast periodically I would turn it about 4 times a day so essentially it did go into the broth with it and there was only maybe a couple tablespoons by the end of the marinating process
****
Roast*, By: Diane Zajicek, January 27, 2016
Ingredients:
3-4 lb roast
1- 28 oz. can crushed tomatoes
1 can beef broth
Potatoes
Carrots
Onion
Garlic
2 Tbs. Worcestershire Sauce
salt and black pepper – to taste
1 envelope Lipton onion soup mix
Flour
Directions:
Turn the Ninja to Stove Top High. Salt and pepper roast, coat with flour. Add olive oil to the Ninja pot. Sear the roast to brown.
Remove the roast from the pot. Add the onion, garlic, potatoes and carrots. Sauté.
In a mixing bowl add canned tomatoes, beef broth, Worcestershire sauce, Lipton onion soup mix, salt and pepper.
Place roast back in pan moving vegetables around so part of the roast is on the bottom, add tomato mixture.
Turn the Ninja to Slow Cook Low for 6-8 hours.
**Add enough vegetables needed for your family.
****
Roast*, By: Joni M. Reed
Ingredients:
Roast
Potatoes
Onions
Carrots
Garlic
½ cup Water
½ cup Beef Broth
Worcestershire
Italian Dressing mix
Dave’s Rib Rub
Directions:
Brown/sear red potatoes (skin on), onions, garlic and a few mini carrots rolled in Italian seasoning and Dave's Rib Rub (Wal-Mart) on Stove Top High & remove from pot. Sear cut up roast also rolled in Italian seasoning & Dave’s Rib Rub.
Leave on Stove Top High add ½ cup beer & ½ cup beef broth and a bit of Worcestershire. Cover & cook ½ hour. Re-add vegetables to the pot & cook another 45 minutes on Stove Top High. Add more beef broth if needed. Check last 10 minutes to be sure there is still liquid. This is really good!
My house smells sooooooo good. I left it on Stove Top High, and put the lid on with foil in vent and will cook for 2 or 3 hours I will check every hour. The roast is done in less than an hour and a half! Excellent!*****
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Roast Beef *, By: Gail Wainwright
Ingredients:
Roast beef
garlic and red pepper powder
1 can coke zero
1 cup water
couple dashes Worcestershire sauce
Directions:
Turn to Stove Top High and sear beef that has been seasoned in garlic and red pepper powder. Then turn to Slow Cook Low setting and add coke zero, water, and Worcestershire sauce. Cook for 4 hours. It is in the pot, not on the rack.
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Roast Beef with Garlic Mustard Crust*, By: Amy Gambino Beaudoin - Ninja Recipe Book
Wow...the mustard garlic crusted roast beef from the Ninja cook book!! Only took 45 min to cook, less than 5 minutes to clean up and boy was it delicious!! I've been telling everyone about the Ninja.
PREP: 10 minutes COOK: 1 hour, 5 minutes SERVINGS: 8
Ingredients:
6 tablespoons butter
3 cloves garlic, finely chopped
1½ cups Japanese-style bread crumbs (panko)
3 tablespoons finely chopped fresh parsley
Salt and ground black pepper
1 beef eye round roast (2½ to 3 pounds)
1½ tablespoons olive oil
3 cups beef broth
2 tablespoons Dijon-style mustard
Directions:
Stir 3 tablespoons butter, garlic, bread crumbs, and parsley in bowl. Season with salt and black pepper.
Place remaining butter into pot. Set to Stove Top High and heat until butter is melted. Add bread crumb mixture to pot. Cook uncovered 2 minutes or until bread crumb mixture is lightly browned, stirring occasionally. Remove bread crumb mixture from pot.
Season beef with salt and black pepper.
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 all sides. Remove beef from pot.
Pour broth into pot. Place roasting rack into pot. Place beef on rack. Set Oven to 375˚F for 45 minutes. Cover and cook 45 minutes for medium-well or until desired doneness.
Spread mustard on beef and coat with bread crumb mixture.
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Roast Using McCormick Seasoning Packets*, By: Danielle Phipps, August 18, 2014
I just put the roasts in, topped them with carrots and potatoes, and filled it with water and the 2 McCormick Slow Cooker Seasoning packets. Turn your Ninja to Slow Cook Low for 8 hours. Enjoy!
****
Rolled Rump Roast*, By: Gale Willy, September 24, 2015
Ingredients:
5-6 lb rolled rump roast
1 tsp paprika
1 tsp chili powder
½ tsp garlic powder
½ tsp crushed red pepper
¼ tsp mustard powder
1 cup beef broth
Directions:
Put the roast in your Ninja. Mix the spices together and rub them on the roast. Add the broth. Cook on Slow Cook Low for 10 hours. I prefer to put it on Slow Cook High for an hour and then switch to Slow Cook Low for 8 hours but I know that's not always an option for people who are gone during the day. The original recipe says Slow Cook Low for 10 hours.
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Rouladen*, By: Brenda Wagner, February 21, 2017
Family Recipe from Amy Stuehler Dean:
I use beef brasole or sandwich steak. Any thin cut steak will do. Cover with Dijon mustard, salt, pepper and 1 slice uncooked good bacon. At top of meat put half slice onion and whole kosher baby dill pickle and roll from top to bottom. Tie with kitchen twine on both ends. Add flour, salt and pepper to a ziplock bag. Add the rouladen to the flour. Mix to coat.
Turn the Ninja to Stove Top High. Brown on all sides including the ends in oil and butter (I use coconut oil). Add red wine and water to cover (proportions about half and half), about half way up the sides of the rouladen.
Turn to Stove Top Low and simmer 2-3 hours, adding liquid if necessary. If you prefer, turn the Ninja to Slow Cook High for 4 hours or Slow Cook Low for 8 hours. If you are available, turn the meat a few times during cooking. Remove the rouladen from the Ninja. Add SoBenfix (a binder found in the German deli) or you can use corn starch to thicken the liquid for gravy. Serve with spaetzle or egg noodles. Have patience. This dish is worth it! Enjoy this old family recipe.
****
Round Steak, By: Aurelia Dougan McCollom
Ingredients:
2 lbs round steaks, Swiss or cube steaks
1 package of dry onion soup mix
1 package of brown gravy mix
1 cup of flour
2 large onions sliced
1 Tbs. black pepper
1 tsp. salt
3 Tbs. of olive oil
1 ¾ cups of water
Directions:
Preheat your Ninja on Stove Top High. When hot add the oil. Add the salt and pepper to the flour and mix. Dredge steaks in the flour. Brown on both sides. Take out of Ninja. Add onions to absorb the bits left in the pot and cook until soft. Mix onion soup and gravy mix with water, stir well. Pour about 1/3 of the soup mixture into the pot and add the meat. Pour the remaining soup mixture on top. Turn your Ninja to Slow Cook Low for 4 hours.
Now, if you have 2 Ninja’s, you can have your Garlic Mashed Potatoes cooking and a wonderful dinner!
**Added comment by: Patricia Cuddeback – I made this recipe with Venison cube steaks and added small new red potatoes (from our garden) to the pot and little baby carrots. I added about a cup more of water. It was cooked on Slow Cook High for around 2 ½ hours and it was amazing. Thanks for the recipe Aurelia Dougan McCollom.
****
Salisbury Steak*, By: Brent Stapley, November 3, 2017
Ingredients:
2 tablespoons canola oil
1 medium onion, chopped
1½ pounds 80 percent lean ground beef
1 cup fresh bread crumbs
1 tablespoon grill seasoning
1 tablespoon Worcestershire sauce
1 large egg
½ (8-ounce) package sliced baby portabella mushrooms
Kosher salt and freshly ground black pepper, to taste
¼ cup all-purpose flour
4 cups beef broth
Directions:
Turn the Ninja to Stove Top High. Sauté onions until soft. Put half of them in a small bowl and the other in a large bowl. Mix beef, breadcrumbs, grill seasoning, Worcestershire sauce, and egg. Form into oval patties. Fry in the Ninja 4 minutes on each side. Remove to a plate.
Return onions to the pot and add mushrooms. Sauté for 5minutes. Stir in flour. Cook for 2 minutes. Add stock and bring to a simmer. Adjust seasoning with salt and pepper. Return patties to the gravy. Cook 10 minutes. Serve with mashed potatoes.
****
Salisbury Steak*, By: Patti Wagner Johnston, August 11, 2016
Ingredients:
2 # Lean ground beef
1 (1 ounce) envelope dry onion soup mix
½ cup Italian seasoned bread crumbs
¼ cup milk
¼ cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounces) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
¾ cup water
Directions:
In a large bowl, mix together the ground beef, onion soup mix, bread crumbs and milk using your hands. Shape into 8 patties. (I made mine kind of oblong).
Turn the Ninja to Stove Top High. Heat the oil. Dredge the patties in flour just to coat and quickly brown on both sides. Place browned patties into the Ninja, stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix and water. Pour over the meat. Turn the Ninja to Slow Cook Low setting for 4 or 5 hours, or until ground beef is well done.
****
Salisbury Steak*, By: Terry Hackett, September 19, 2015
Ingredients:
1 can condensed French onion soup
1½ pounds ground beef
½ cup dry bread crumbs
1 egg
¼ teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
¼ cup ketchup
¼ cup water
1 tablespoon Worcestershire sauce
½ teaspoon mustard powder
Directions:
While preparing the ingredients, turn your Ninja to Stove Top Medium/High to heat. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into patties.
In your Ninja, brown both sides of patties. Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over the meat in pot. Cover, and cook for 20 minutes, stirring occasionally.
****
Salisbury Steak*, By: Randall McGouirk, March 24, 2015
Ingredients:
2 lbs ground meat
1 whole onion
4 Boxes Lipton Onion Soup Mix – (8 packets)
1 carton beef stock, 32 ounces
3 Tbs. of corn starch
1 cup water (cold) to combine with cornstarch
Directions:
Mix ground meat with 3 boxes (6 packets) of Lipton Onion Soup mix. Combine well. Form into nice size patties. Cut onion into slices and put to side. Turn Ninja on Stove Top High settling and put 1Tbs. oil in pot. Place patties inside and cook on both sides until brown. Remove. Put cut onions into Ninja and cook until translucent. Place beef patties on top of onions. Pour in beef stock to barely cover beef patties. Take the additional Lipton soup mix and combine with beef stock in pot and stir. Cook on 375°F, Oven setting for 20 minutes. Remove patties. Turn Ninja on Stove Top High and stir in corn starch with water to thicken gravy. Serve over a bed of rice.
****
Salisbury Steak*, By: Sharon Garzone, January 27, 2015
Ingredients:
1 (10½ ounce) can Campbell's French onion soup
1½ lbs ground beef
½ cup dry breadcrumbs
1 egg
¼ teaspoon salt
1/8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
¼ cup ketchup
1 -3 teaspoons Worcestershire sauce, to taste
½ teaspoon Dijon mustard
1 (approx. 4.5 oz.) jar mushrooms, drained
¼ cup water
Directions:
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
Shape into 6 oval patties.
Set Ninja on Stove Top High heat, brown both sides of patties.
Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth.
Mix in ketchup, water, Worcestershire sauce and Dijon mustard.
Pour over meat in Ninja. Add mushrooms.
Cover and cook for 30 minutes on Slow Cook Low.
I served them with pan fried pierogies
****
Salisbury Steak*, By: Andrea Wither, January 8, 2015
Homemade Salisbury steak
Serves 6
Ingredients:
2 lbs ground beef
1½ cups prepared bread crumbs
1 tsp onion powder
1½ tsp garlic powder
3 eggs
2 tsp salt
½ tsp pepper
2 cups beef stock (not broth)
2 Tbs. olive oil
4 Tbs. flour
Directions:
Combine ground beef, bread crumbs, onion powder, garlic powder, eggs, salt and pepper in a bowl. Mix together and shape into six parties. Set Ninja to Stove Top High and cook patties for 6-8 minutes.
Remove patties, set Ninja to Stove Top Low and add stock, flour and olive oil. Whisk to combine and season with salt and pepper.
Set Ninja to Oven mode at 375° place patties back into Ninja with gravy. Cook for 20 minutes.
****
Salisbury Steak*, Photo by: Angela Williams, June 1, 2014
Ingredients:
chicken stove top stuffing
2 pounds hamburger
Your favorite seasonings
2 cans cream mushroom soup
1 can milk
Directions:
Mix stove top stuffing & hamburger with seasonings until mixed well. Make into patties. Brown each patty on both sides on Stove Top High; it doesn't have to be cooked through. Take them out of the Ninja and mix together soups and milk. Return patties and cook on whatever setting you like: Slow Cook High 1 hour, Oven 225° for 30 minutes, or Stove Top Low for 30 minutes.
****
Salisbury Steak*, By: Shelly VanMeter Roth, August 4, 2014
Ingredients:
1.5 lbs ground beef
Box stuffing mix
Box of dry onion soup mix
Jar of beef gravy
Packet of Au jus
Packet of brown gravy mix
Flour
Salt
Pepper
2 cups water
Directions:
Mix stuffing (I would crush this up a little next time) and onion soup mix with ground beef. Make beef patties into individual "oval" servings about ¼” thick. Brown the patties in Ninja on Stove Top High. Remove after browning and dredge in flour mixed with seasonings. (You can probably do this before browning but I had enough patties that I needed to rotate the patties for browning. After all browned and dredged in flour mixture add jar of gravy to bottom of pan. Add beef back to pot (overlapping is fine). Mix the Aujus and Gravy packets with water. Pour over beef patties. Let cook covered on Stove Top High for 25 minutes, flipping 1-2 times during cooking. If gravy thickens too much add a little more water. Serve with potatoes and green beans (or desired sides).
**Added comments By: Shelly VanMeter Roth - My first try at Salisbury Steak for dinner tonight. Delicious! Blended together a couple of recipes in this site! Next time I will add some mushrooms. Thanks again for all the great support and recipes!
****
Salisbury Steak*, By: Joan Jardine, November 10, 2014
Ingredients:
1¼ - 2 pounds beef round steak, tenderized by the butcher
Flour & pepper, just enough for dredging steak
1 whole onion sliced and separated
2 cans of mushroom slices (drained)
3 tablespoons brown gravy mix
1 can cream of mushroom soup
1½ cups water
½ cup Marsala wine
2 foil packages of Swanson Mushroom and Marsala Flavor Boost
I threw in a little Marsala wine about half way through. It smelled soooooo good!
Directions:
Dredge steaks in flour and pepper mixture and brown on Stove Top High until lightly browned on both sides.
Remove from the Ninja and reduce heat to Stove Top Low. Sauté onions until golden.
Turn Ninja to Slow Cook Low, add steak back on top of onions, place drained mushrooms on top of steak, mix the gravy mix, cream of mushroom soup, water and flavor packets to together and pour over steak and mushrooms.
Cover Ninja
Wash and dry your potato (s). Rub them lightly with oil, season with sea salt, wrap in foil. Open Ninja, place wire rack on top of steaks, add potato, cover and then cook on Slow Cook Low for 6-8 hours.
Remove steak and potato, turn Ninja to Stove Top High, add a little corn starch or flour and water and make gravy.
The potato won't be a dry as a normal baked potato, but it was very yummy.
****
Salisbury Steak*, By: MsCarmen Burton, September 2, 2014
MsCarmen Burton Thanks everyone! It was so delicious! I got the recipe from the Cuisine Tonight For Two Magazine: Makes Two Servings
For the Steak
Combine:
¾ lb ground beef
2 Tbs. minced fresh parsley
1 Tbs. minced scallions
½ tsp kosher salt
¼ tsp black pepper
2 tsp all purpose flour
2 tsp olive oil
For the Sauce, Add:
1 cup sliced onions
2 tsp minced fresh garlic
1½ Tbs. tomato paste
1 tsp all purpose flour
1 cup beef broth
2 Tbs. dry red wine
¼ tsp dried thyme leaves
1 Tbs. minced fresh parsley, divided
1 Tbs. shredded parmesan, divided
For the steak, combine ground beef, parsley, scallions, salt and pepper, shape into two oval patties. Place flour in a shallow dish; dredge each patty in flour Heat oil in your Ninja on Stove Top Medium. Add patties and sauté until browned about 3 minutes per side. (I did 4-5 min per side), remove patties from pan.
For the Sauce, add onions to same pan, still using Stove Top Medium for 5 minutes. Stir in garlic and tomato paste cook until paste begins to brown, about 1 minute. Sprinkle mixture with 1 tsp flour. Cook 1 minute. Stir in broth, wine, and thyme (For the sake of time and flavoring the onions I combined all sauce ingredients in a bowl and placed into the Ninja and brought it to a boil.) Return patties to pan and bring sauce to boil. Reduce heat to Stove Top Low. Cover and simmer 10 minutes. Serve steaks on cheese toast with sauce.
Divide 1Tbs. each parsley, and parmesan cheese between patties and bread.
Cheese toast: makes 2 servings: 2 slices French bread or baguette cut on the bias into ½ inch thick slices.
1 Tbs. softened butter divided
¼ tsp minced fresh garlic
pinch each paprika and salt
2 Tbs. shredded Swiss cheese
1 Tbs. shredded parmesan. Preheat oven to 400° place bread baking sheet, combine butter garlic paprika salt spread on one side of each bread slice. Combine Swiss and parmesan sprinkle on buttered slices bake until crisp and cheese is bubbly. The bread is optional but if you make the bread the picture in the magazine has the patty on top of the bread with onion mixture and gravy on top of patty.
****
Salisbury Steak & Mashed Potato Blue Plate Special, By: Kathleen Sanden, November 9, 2014
Salisbury Steak & Mashed Potato Blue Plate Special from Ming Tsai.
Ingredients:
½ cup Italian bread crumbs
½ onion sliced thin
1 pound ground beef
1 cup mushrooms, sliced thin
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 egg
¼ cup low sodium soy sauce
½ medium onion, ¾" dice
1 red bell pepper, ¾" dice
2 cups beef stock
1 tablespoon slurry (equal parts cornstarch and water mixed together)
Kosher salt and freshly ground black pepper to taste
Cooked mashed potatoes, as side
Directions:
1. In a the Ninja pot over Stove Top High heat, add 1 tablespoon canola oil and swirl to coat the bottom of the pan. Add the shiitakes, garlic, ginger, scallion whites and cook to soften, about 3-5 minutes. Transfer mixture to plate and cool.
2. Once cooled, add mixture to large mixing bowl. Add breadcrumbs, egg, soy and beef. Season with ground pepper. Using your hands, combine all of the ingredients. Once finished, divide the mixture into four and form 4 oval-shaped patties roughly 1" thick. Transfer to plate and chill in a refrigerator to set, about ½ hour. Don't wash the pot insert.
3. Remove the patties from the refrigerator. In the pot add 1 tablespoon oil and swirl to coat the bottom of the pan. Add the four patties to the hot pan and brown each side, roughly 4-5 minutes per side. These patties will not be cooked through. Remove to a plate and set aside.
4. In the pot, add the onions and bell peppers and cook until soft about 2 minutes, being sure to scrape up the bits remaining in the pan. Add beef stock and bring to simmer. Cook for 2 minutes.
5. Using a whisk, slowly add the slurry to the pan, stirring constantly. Continue stirring until liquid thickens. Adjust seasoning, as necessary.
6. Add the patties back into the pan and cook over high heat for another 4-5 minutes. Be sure to baste the patties with the pan sauce.
7. Serve patties over your favorite potato mashers. Spoon gravy on top. Garnish with scallion greens. Lovely flavor no picture sorry.
****
Salisbury Steak - From Cook's Country, By: Mary Clark, December 30, 2014
Ingredients:
½ cup milk
7 tablespoons instant potato flakes – (Do not use potato granules)
1 pound 90-percent lean ground beef
Salt and pepper
4 tablespoons unsalted butter
1 onion, halved and sliced thin
1 pound white mushrooms, sliced thin
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1¾ cups low-sodium beef broth
¼ cup ruby port – (Tawny port or dry sherry can be substituted)
Directions:
1. Whisk milk and potato flakes in large bowl. Add beef, ½ teaspoon salt, and ½ teaspoon pepper and knead until combined. Shape into four ½ inch-thick oval patties – (When shaping the patties be sure to wet your hands to prevent sticking) and transfer to parchment-lined plate. Refrigerate for 30 minutes or up to 4 hours.
2. Melt 1 tablespoon butter in your Ninja on Stove Top Medium. Cook patties until well browned, about 5 minutes per side. Transfer to plate.
3. Add onion and remaining butter to Ninja and cook until onion is softened, about 5 minutes. Add mushrooms and ½ teaspoon salt and cook until liquid has evaporated, 5 to 7 minutes. Stir in tomato paste and flour and cook until browned, about 2 minutes. Slowly stir in broth and port and bring to simmer. Return patties to the Ninja. Cover, and simmer Stove Top Medium-Low heat until cooked through, 12 to 15 minutes. Season sauce with salt and pepper. Serve. Serves 4
****
Salisbury Steak - From Taste of Home*, By: Kim N Jayda Ellis, April 30, 2015
Ingredients:
1/3 finely chopped onion
2 tablespoons uncooked instant rice
1/8 teaspoon each salt and pepper
1 egg white
½ pound lean ground beef
3 teaspoons olive oil
¾ cup mushrooms fresh or canned
1 cup beef broth
2 teaspoons Worcestershire sauce
1 tablespoon cornstarch
1 tablespoon cold water
Directions:
In small bowl combine onion, rice, salt, pepper and egg white and beef. Mix gently and shape into two oval patties. In your Ninja pot brown patties in oil 3-4 minutes on each side on Stove Top High. Remove patties and set aside. Drain drippings. In the same Ninja pot cook mushrooms in remaining oil until tender on Stove Top High. Stir in broth and Worcestershire sauce. Return patties to the Ninja pot. Bring to a boil on Stove Top High. Reduce heat to Stove Top Low. Cover and simmer 10-15 minutes or until rice is tender and meat is no longer pink. Remove patties. Keep warm. Combine cornstarch and water until smooth. Stir into pan juices. Cook and stir 2 minutes or until thickened on Stove Top High. Serve with patties. Enjoy!
****
Salisbury Steak, Homemade*, By: Nancy Schmidt-Moulen, September 19, 2014
Ingredients:
3 lbs lean hamburger
Panko bread crumbs
2 Tbs. oil
2 cans low sodium cream of chicken soup
1 can golden mushroom soup
1½ cups of water
1 McCormick mix for au jus
Directions:
Make 12 patties and bread them in the Panko. Turn your Ninja to Stove Top High and brown. Add soups, water and packaged mix in a bowl and stir. Cook on Slow Cook Low for 5 hours! Enjoy!
****
Salisbury Steak, Homemade with Gravy*, By: Heather Helsley Paris, December 28, 2014
Cut up potatoes put in small pan and drizzle with a good amount of olive oil and sprinkle a package of Lipton onion soup mix over them. Put inside pot and set to Stove high setting and put lid on and cook while you get steaks ready. The potatoes take longer than the steaks. Remove them to add steaks and then put them back in for about 10 minutes or so.
For steaks...
Mix 2 lbs hamburger, 2 tsp garlic powder, 2tsp pepper, 2t salt. 2½ cups bread crumbs and 2 eggs in a bowl.
Make 6 to 8 steaks in your hand. Brown on the Stove Top High. Remove from pan.
Add 2 cups beef broth, 4 Tbs. olive oil, and 4 Tbs. flour and whisk together to make gravy.
Add steak back to the Ninja pot and cover with gravy. Turn your Ninja to Oven setting of 325°. Add the potatoes back to the rack on top of steaks and bake for 20 minutes.
**Added comment by: Aurelia Dougan McCollom – My instructions for fixing the potatoes. Because she is using the multipurpose pan, the Oven setting should be used.
Cut up potatoes put in the multipurpose pan and drizzle with a good amount of olive oil. Sprinkle a package of Lipton onion soup mix over them. Put inside pot and set to Oven setting of 350° and bake while you are making patties. The potatoes take longer than the steaks. Remove the pan and rack. Add steaks to gravy. Replace the rack and pan back to the Ninja or about 10 minutes or so.
****
Salisbury Steak Meatballs
Ingredients:
2 pounds ground beef
¾ cup seasoned breadcrumbs
¼ cup brown mustard
¼ cup ketchup
1 teaspoon powdered beef Base or crumbled beef bouillon cubes
1 tablespoon Worcestershire sauce
½ teaspoon Salt
½ teaspoon Black Pepper
1 whole half Stick (1/4 Cup) Land O' Lakes Salted Butter
1 whole large onion, halved and sliced
2-½ cups beef broth
1 tablespoon Worcestershire sauce (addition)
1 tablespoon ketchup (additional)
2 tablespoons cornstarch mixed with a little beef broth to make a thin paste
1 teaspoon Kitchen Bouquet (optional)
1 pound egg noodles, cooked to al dente and drained
Minced Fresh Parsley
Directions:
To make the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate.
Turn your Ninja to Stove Top High and then add 2 tablespoons of Land O Lakes® Butter. When melted, add half the meatballs and gently move around the pot to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs. In a small bowl, mix ½ cup of beef broth with the cornstarch.
Add the onions and cook for 3-4 minutes, until golden brown and starting to soften. Add 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to your Ninja, reduce the heat to Stove Top Low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. (Splash in more beef broth if needed for thinning.) To give the sauce a deeper color, add a little Kitchen Bouquet.
Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of Land O Lakes® Butter and sprinkle with minced parsley.
Recipe note: Sauce should be thick and glossy!
****
Salisbury Steak Quick & Easy, By: Gunney Keene
Ingredients:
1 package Ballpark Precooked Frozen Hamburger Patties (6-count, 18 oz. package – any flavor)
½ cup onion, diced
1 jar Heinz Homestyle Savory Beef Gravy Family Size (18 oz.)
1 can Campbell's Condensed French Onion Soup (10.5 oz.)
1 tub Knorr Homestyle Stock Beef Flavor Concentrated Stock (1.165 oz.)
1 can mushrooms (drained weight 4.0 oz.) optional
Directions:
Place the frozen patties in the Ninja pot on Stove Top High. (Usually 4 patties will fit in the pot; you may have to cook the other two in another batch). Cook the patties until they brown and start to sizzle on one side. Flip the patties over and repeat on the other side. Once the patties are brown and hot, remove them from the pot. Remove any excess grease from the pot if necessary. Add the onion and mushrooms to the pot and sauté until tender. Pour in the gravy, the French Onion soup and the tub of stock to the pot and stir to combine. Carefully add all of the hamburger patties back into the pot trying to submerge each one in the sauce. (Some will stick up through the sauce.) Put the lid on the Ninja and continue to cook on Stove Top High until the sauce is bubbling hot and the patties are hot all the way through. If you are not ready to serve right away, turn the Ninja to the Buffet setting. Serve patties and gravy sauce with mashed potatoes and a veggie like peas. (My family likes Bob Evan’s heat & serve Mashed Potatoes).
****
Salisbury Steak - Slow Cooked, By: Chris White, October 23, 2016
Ingredients:
6 oz sliced mushrooms
½ onion, sliced
1½ cups beef broth (low sodium)
1 oz package brown gravy mix (dry)
2 tablespoons ketchup
1 teaspoon dijon
2 tablespoons fresh parsley
2 tablespoons corn starch
4 tablespoons water
Beef Patty Ingredients:
1½ lbs lean ground beef
1 egg yolk
¼ cup minced onion
⅓ cup Panko bread crumbs
3 tablespoons milk
1 clove garlic
salt & pepper to taste
Directions:
Combine beef patty ingredients and form 6 patties. Turn the Ninja to Stove Top Medium/High. Brown the patties about 3 minutes per side. Remove when browned on both sides. To the Ninja pot, add the mushrooms & onions.
Layer beef patties over mushrooms. Combine remaining ingredients except water and cornstarch. Pour over beef. Turn the Ninja to Slow Cook Low for 5 hours. Once cooked, remove patties and set aside.
Increase heat to Slow Cook High. Combine cold water and cornstarch. Stir into the broth and let cook until thickened. Return the beef back into the sauce to coat. Serve over mashed potatoes or rice. Serves: 6
****
Salisbury Steak – Slow Cooked*, By: Patti Wagner Johnston, July 9, 2016
Ingredients:
2 lbs lean ground beef
1 (1 ounce) envelope dry onion soup mix
½ cup Italian seasoned bread crumbs
¼ cup milk
¼ cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounces) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
¾ cup water
Directions:
In a large bowl, mix together the ground beef, onion soup mix, bread crumbs and milk using your hands. Shape into 8 patties. (These were made oblong).
Heat the oil in the Ninja. Dredge the patties in flour just to coat and quickly. Turn the Ninja on Stove Top High. Brown on both sides, removing as necessary. When all are browned, return to the Ninja stacking alternately like a pyramid. (Mine all fit on the bottom of my Ninja). In a medium bowl, mix together the cream of chicken soup, au jus mix and water. Pour over the cooked patties. Turn to Slow Cook Low and cook for 4-5 hours or until ground beef is well done. Remove the patties to thicken the gravy when done with a little flour and water mixture on Stove Top High. Return to the Ninja. Turn to Buffet/Warm to hold.
****
Salisbury Steak - Slow Cooked
Ingredients:
2 pounds ground beef
1 pack dry onion soup mix
¼ cup Italian breadcrumbs
¼ cup milk
¼ cup flour
2 tsp or so of olive oil
2 (10¾ oz) cans cream of mushroom soup
1 (1 oz ) package dry au jus mix
1 (.875 oz) package brown gravy mix
1½ cup water
Directions:
In a large mixing bowl, mix together ground beef, onion soup mix, breadcrumbs, and milk.
Divide and shape beef mixture into 8 oval-shaped patties. Coat each patty in the flour and set aside.
Heat the olive oil in your Ninja Stove Top High and brown both sides of the patties. Place patties in the Ninja, overlapping if necessary.
In another mixing bowl, combine mushroom soup, au jus mix, brown gravy mix, and water. Pour over the patties in the Ninja.
Cook on low for 6 hours or high for 4 hours. Serves 8.
****
Sauerbraten, August 7, 2017
Ingredients:
3 pounds beef rump roast
2 large onions, chopped
1 cup red wine vinegar, or to taste
1 cup water
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon white sugar
10 whole cloves, or more to taste
2 bay leaves, or more to taste
2 tablespoons all-purpose flour
salt and ground black pepper to taste
2 tablespoons vegetable oil
10 gingersnap cookies, crumbled
Directions:
Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in the Ninja pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
Wipe out Ninja or wash.
Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
Heat vegetable oil in the Ninja pot on Stove Top High; cook beef until brown on all sides. Pour reserved marinade over beef, cover, and reduce heat to Stove Top Low/Medium. Simmer until beef is tender, 3½ to 4 hours. (I think Slow Cook Low for 5-6 hours would work). Remove beef to a platter and slice.
Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened. Serve gravy over sliced beef.
Serve with potato dumplings.
****
Savory Pot Roast - Ninja Recipe
This recipe elevates an inexpensive cut of meat to something worthy of a special meal. Browning beef first is essential to creating the rich flavor base, and now you can do it all in the same pot.
PREP: 20 minutes • COOK: 6 hours, 25 minutes • SERVINGS: 8
Ingredients:
1 boneless beef chuck roast (3 to 4 pounds)
¼ cup plus 2 tablespoons flour
¼ cup olive oil
2 carrots, peeled and chopped
2 stalks celery, chopped
1 medium onion, chopped
3 cloves garlic, crushed
1 can (28 ounces) whole plum tomatoes in purée
1 cup each red wine and beef broth
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 tablespoon butter, softened
Directions:
Coat beef with ¼ cup flour.
Pour half of oil into pot. Set to Stove Top High and heat oil. Add beef to pot. Cook uncovered 10 minutes or until browned on all sides. Remove beef from pot.
Add remaining oil, carrots, celery, onion, and garlic to pot. Cook uncovered 10 minutes or until vegetables are tender, stirring occasionally. Add tomatoes, wine, broth, thyme, and rosemary and heat to a boil.
Return beef to pot. Set to Slow cook Low for 6 to 8 hours. Cover and cook until beef is fork-tender.
Remove beef to cutting board. Stir butter and remaining flour in bowl. Stir butter mixture into pot. Set to Stove Top High. Cook uncovered 2 minutes or until gravy is thickened. Serve beef with gravy.
****
Savory Pot Roast*, By: Michael Lostra
I just modified the recipe in the inspiration guide, took out the 'maters and put in 'taters. Added 'shrooms and onions, and there it is. I also put in almost two cups (1 full can, 14 oz) of beef broth cause of the loss of the liquid from the tomatoes.
****
Scotch Eggs*, By: Diane French, February 14, 2017
Ingredients:
4 hard boiled eggs
1 beaten egg
75g (2/3 cup) breadcrumbs - (I used Panko crumbs)
Handful of herbs (your choice)
Pinch of nutmeg
Salt & pepper – to taste
Flour for dusting
Pinch of mustard powder
6 good quality sausages - skins removed (I used a package of minced beef )
Directions:
Turn the Ninja to 200C or 400°F.
Add the herbs and nutmeg to breadcrumbs. Salt & pepper, to taste.
Season flour with mustard powder. Salt & pepper, to taste.
Flatten the sausage meat out and dip hard boiled egg into flour then place the egg in the middle of the sausage meat. Cover the egg all over with the meat.
Dip the meat coated egg with the beaten egg. Dip into the bread crumbs.
Place on the Ninja baking rack. Cook for 20-30 minutes. At about 25 minutes, I took them off the rack and placed directly in the Ninja pot. Brown on both sides.
****
Shoyu Hot Dogs, By: Jessica Conol
12 hot dogs (cut into pieces)
1/3 cup shoyu
1/3 cup brown sugar
Splash of Oyster sauce
½ onion (thin slices)
Set Ninja to Stove Top Medium. Add little water to bottom of pan. Add hot dogs and let them cook for 10 minutes. Add onion and garlic until cooked. In a bowl, combine shoyu, brown sugar, oyster sauce in bowl. Mix well. Add to hot dogs. Simmer for 15 minutes.
****
Shredded Beef Tacos*, By: Rita Ramos, May 4, 2014
We had an early Cinco de Mayo celebration and I decided to make some shredded beef tacos.
Ingredients:
1.5 pounds beef chuck roast
2 tablespoons New Mexico chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 cup beer
2 tablespoons tomato paste
1 sweet onion, sliced
4 cloves garlic, minced
2 tablespoon extra virgin olive oil
Flour tortillas
Directions:
Set the Ninja 3-in-1 to Stove Top High.
Pour the beer and tomato paste in a bowl and mix and set aside.
Combine the chili powder, cumin, garlic powder, onion powder, salt and smoked paprika in a bowl to make a spice rub. Rub the beef with this.
Add the olive oil to the pot and sear the beef. Once the beef is seared, add onions and garlic to the Ninja and stir it up good. Cook the onions and garlic for a few minutes. Pour the beer/tomato paste mixture into the pot. Cover and set on Slow Cook High for 4 hours. After 4 hours take a look — yup, it’s done. Looks a little scary! Shred the beef and mix it up with the other goodies in the pan.
Taco toppings:
Tomato
Red onion
Jalapeños
Cilantro
Queso fresco
Sliced avocado
I prepped the avocados ahead of time. To keep them from turning brown I put them in ice water and covered with plastic. They’ll last a couple of hours this way. Put it all together.
http://whats2eat2day.com/2014/05/04/shredded-beef-tacos/
****
Sirloin & Peppers with Rice*, By: Mary Nuzum-Osborn, March 23, 2015
Ingredients:
¼ tsp Almond oil
1 lb sirloin steak, cubed
1 onion sliced
2 peppers sliced
1 package brown gravy mix
1 can beef broth
water chestnuts
Directions:
Turn your Ninja to Stove Top High to brown steak, onions and peppers in oil. Add the brown gravy mix and beef broth. Cook on Slow Cook Low for 3 hours. After 2 hours of cooking, add the water chestnuts. Remove meat and veggies from broth and save broth for another meal. Serve meat over fried rice with broccoli.
****
Sirloin Steaks with Mushrooms and Onions*, By: Cindy Guth
My first Ninja Meal.
This is Lesley Weston Stevens’ garlic stuffed Top Sirloin with mushrooms and onions but I made a few changes to it. I could not find top sirloin steaks I liked so I used small filet steaks. I also used baby Bella mushrooms instead of regular mushrooms. And I used the chopped garlic in the glass jar instead of garlic cloves. I did 8 min on each side. It was very good! It was well done, so if you like med well I would maybe do 5 or 6 minutes on each side.
Recipe used: Garlic Stuffed Top Sirloin Steaks with Mushrooms and Onions*, By: Lesley Weston Stevens
****
Sliders, By: Jennifer Hoehn, June 5, 2016
Ingredients:
3-4 lb beef roast
1 packet dry brown gravy mix
1 packet dry Italian dressing mix
1 packet dry Lipton onion soup mix
1 cup of water
1- 16 oz bottle picante sauce
1 package of small dinner rolls or the Hawaiian rolls
cheese
Directions:
Mix the 3 packets and water together and stir. Pour a small amount of the packet mixture in the bottom of the Ninja. Add the beef roast and pour the remaining mixture over the top. Pour the entire jar of picante sauce over all. Turn your Ninja to Slow Cook Low for 4-5 hours, or until done. When meat is done carefully shred it inside the Ninja, being careful not to scratch the pot, or remove to shred. Caramelize a large sliced onion, by using a 2nd Ninja, or on your range top. Slice open your desired rolls. Butter the bottoms and lightly toast in your oven. Remove. Place the bottom rolls in baking dish. Place meat on top of the roll and then the onions. Add whatever kind of cheese you like. Add the bun tops. Cover the pan with foil, put in a 400° degree oven just until cheese is melted.
**Added comment by: Aurelia Dougan McCollom – If you remove the meat and wipe out your Ninja, you can place the sliders in your multipurpose pan to heat. You can also stack them. Just add the rack and place the pan. Place the lid. I would add water and steam them for just a few minutes.
****
Sliders, By: Carol Stowe, April 24, 2014
Ingredients:
1 pound ground beef
4 inch cubes cheddar (for sliders i would do 8 1/2 inch cubes? or maybe mix with shredded cheese instead?)
salt and pepper
2 teaspoons canola oil
2 medium onions chopped
1/4 cup bbq sauce
1 Tbs. dijon mustard
rolls
Directions:
Shape beef into burgers (with sliders I usually use 2 oz of beef for each).
Make an indentation in each and place cheese. Press beef around cheese to enclose it. Season with salt and pepper as desired. Pour 1 tsp oil into pot.
Set to Stove Top High and heat oil, stir in onions and cook until onions are tender. Stir in bbq sauce and mustard; cook for 1 minute then move to one side of the pot. Add the remaining oil and burgers to pot. Cook uncovered for 9 minutes (sliders will cook a bit faster than this) or until burgers are cooked through turning over once halfway through. Serve the onion mixture and burgers on rolls.
And probably what I would do is cook up some bacon first, then make everything in bacon grease instead of canola oil. And obviously put bacon on the sliders too.
I am actually thinking I might make these tomorrow.
This recipe is mostly from the book.
****
Sloppy Joes*, By: Danielle Keniston-Foss, August 27, 2015
Amounts were not given in this recipe. Use amounts for your family and taste.
Turn to Stove Top High and brown hamburger. Drain and set aside. Add butter and fry onions and green peppers. Add hamburger back to the Ninja. Add a can of brown gravy and a half packet of brown gravy mix, with ketchup and Worchestire sauce. Mix well. Turn your Ninja to Slow Cook Low for 30 minutes. Add cream cheese that you have cut into squares and cook for another 30 minutes.
****
Sloppy Joes, By: Christie Voorhees Kuhn, December 2, 2014
Ingredients:
1 pound ground beef
1 can Campbell's chicken gumbo soup
½ cup ketchup
3 Tbs. mustard
Black pepper
Directions:
Turn your Ninja to Stove Top High and brown ground beef. Brown ground beef. Season with black pepper. Drain fat and discard. Add soup, ketchup, and mustard. Stir together and simmer about 15 minutes, stirring occasionally.
Add more ketchup and/or mustard to taste. Serve on warmed hamburger buns. Turn to Buffet/Warm setting to hold.
****
Sloppy Joes*, By: Barb Ruiz Rizzio-Meyer, May 5, 2014
Ingredients:
2 Tablespoons Butter
2½ pounds Ground Beef
½ whole Large Onion, Diced
1 whole Large Green Bell Pepper, Diced
5 cloves Garlic, Minced
1½ cup Ketchup
1 cup Water
2 Tablespoons Brown Sugar
2 teaspoons Chili Powder (more To Taste)
1 teaspoon Dry Mustard
½ teaspoon Red Pepper Flakes (more To Taste)
Worcestershire Sauce, To Taste
2 Tablespoons Tomato Paste (optional)
Tabasco Sauce (optional; To Taste)
Salt To Taste
Freshly Ground Black Pepper, To Taste
Kaiser Rolls
Butter
Directions:
Add butter to your Ninja and turn to Stove top High. Add ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.
If you have a 2nd Ninja, spread rolls with butter and brown on Stove Top High. Spoon meat mixture over the rolls, topping with a slice of cheese, (optional)
****
Sloppy Joes; Homemade, By: Jen Johnson Nichols, December 2, 2014
Ingredients:
2 pounds ground beef
1 regular size can tomato soup
½ cup ketchup
3 Tablespoons Worcestershire sauce
1 Tablespoon apple cider vinegar
2 Tablespoons brown sugar
1 Tablespoon yellow mustard
1 teaspoon ground sea salt
1 teaspoon ground black pepper
Directions:
Start by cooking your hamburger in Ninja Stove Top Medium/High while chopping it up with a spatula while cooking until you have it all chopped up and let it cook until all your hamburger is brown. Then drain away all the grease and other liquid.
Now add in all of the other ingredients with the hamburger stirring to be sure that all your ingredients are very well mixed together. Turn your heat down to Stove Top Low and allow your hamburger and other ingredients cook and come together. Turn to Buffet/Warm setting to keep warm.
****
Smothered Steak, By: Glenna Smothers Lightsey, June 25, 2016
I made what I call smothered steak. Sorry don't have a picture. But it was yummy.
Ingredients:
4 round steaks
salt and pepper
flour
3 or 4 Tbs. canola oil
water to cover
sliced mushrooms (optional)
water and cornstarch – for gravy
Directions:
Season the round steaks with salt and pepper. Coat in flour. To the Ninja pot, add the oil. Turn to Stove Top High and brown. Remove the steaks from the Ninja, and make a roux. Return the steaks back to the pot. Turn to Slow Cook Low. Cover the steaks with water and add sliced mushrooms (optional). Cook about 4 hours. When done, make a slurry of water and cornstarch to thicken the gravy.
****
Smothered Steak, By: Cindi MacDonald Gardner, January 14, 2016
Ingredients:
1½ lb of chuck or round steak cut in strips
1/3 cup flour
1 tsp salt
¼ tsp pepper
1 large onion sliced
1 or 2 green peppers, sliced
4 oz can sliced mushrooms, drained
1 Tbs. Worcestershire Sauce
1- 15 oz can or a 10 oz package of French style frozen green beans
8 oz can tomato sauce
Directions:
Coat round steak in flour, salt and pepper. Add to the Ninja pot. Add remaining the ingredients and cover and cook Slow Cook Low for 8 hours or Slow Cook High for 4 hours. Turn to Buffet/Warm to hold.
Serve with rice.
****
Spagallia*, By: Novella Sterling Smith, Compliments of Cooking It YOUR Way!, July 29, 2014
This Recipe was given to me By My Friend: Westlena Kellum Huskey
Ingredients:
2 lbs of ground chuck
1 ½ tsp garlic powder
2 tsp chili Powder
Salt to taste
Pepper to taste
1 small onion, diced
4 medium potatoes, diced
1- 4 oz can green chilies
1 can Ro-Tel
Directions:
Add ground chuck, onion & potatoes to your Ninja. Cook on Stove Top Medium for 30 minutes or until done to your liking. Stir occasionally to mix well. Drain the grease. Add back to Ninja. Stir in green chilies, Ro-Tel & seasonings. Heat on Stove Top Low until hot. ENJOY!
Serve as a main dish or wrap up in a tortilla. Add toppings of choice for a burrito! Very versatile recipe.
****
Spicy Beef Brisket, Crock Pot*, By: Lulu Tordecilla Catarroja
Ingredients:
1- 3.5-4 pound beef brisket
2 cups water
¼ cup ketchup
1 envelope onion soup mix
2 Tablespoons Worcestershire sauce
1 clove chopped garlic
¼ teaspoon pepper
½ teaspoon cinnamon
¼ cup water
3 Tablespoons all-purpose flour
Directions:
Place the brisket in the Ninja, trimming if necessary.
In a separate bowl, combine the water, ketchup, soup mix, Worcestershire sauce, cinnamon, garlic, and pepper. Pour over brisket. Cover and cook on Slow Cook Low for 10-11 hours on or 5-5 ½ hours on Slow Cook High. Turn the Ninja off and make gravy. Keep the brisket in the Ninja while you complete the final step.
To make gravy:
Ladle out about 1 ½ cups of the cooking liquid.
In a small saucepan, stir the ¼ cup cold water into the flour. Slowly add the 1 ½ cup cooking liquid. Cook and stir until thickened and bubbly. Cook and stir one minute more.
Remove the brisket to a serving platter and pour the gravy over the surface of the brisket.
Slice the beef in thin slices across the grain. Serve with the gravy.
Makes 10 servings. About 6 ounces each.
****
Spicy Mexican Pot Roast*, By: Tammy Ullrich, April 21, 2016
Ingredients:
4 lb. Chuck roast
2 cans red enchilada sauce - (I used 1 mild and 1 hot)
1 Fajita Seasoning packet
1 onion, sliced
1 (8 oz.) package sliced mushrooms
Directions:
Turn the Ninja to Stove top High. Sear the roast for 3-4 minutes per side. Add the enchilada sauce, fajita seasoning, onions and mushrooms. Turn to Slow Cook Low for 7-9 hours.
Can be shredded for burritos, or eaten as a dinner roast.
****
Spicy Shredded Beef Tacos*, By: Cindy Halverson Brewer
Ingredients:
2 tablespoons vegetable oil
1 pound lean beef chuck, trimmed and cut into 1 inch cubes
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground cumin
1 (16 ounce) can diced tomatoes (I substituted Pace Picante sauce)
Directions:
I first browned the meat in the vegetable oil on Stove Top High. Add the remaining ingredients, and switch to Slow Cook high for 4 hours. When it was done, I shredded the meat.
****
Spicy Steak & Peppers*, By: Barbara Bonner, September 20, 2015
Ingredients:
1 lb strip steak trimmed and cut in bite size pieces.
½ cup low sodium soy sauce
½ cup water
2 tablespoons mirin
2 tablespoons Worcestershire sauce
1 tablespoon fresh ginger
½ teaspoon garlic powder
3 teaspoons cornstarch
1 large red pepper cut in at least ½ inch strips
1 large green pepper cut in at least ½ inch strips
1 large onion diced
1 broccoli crown separated into large bite size pieces
3 garlic cloves finely minced
1 Tbs. canola oil
2 Tbs. sesame oil - divided
3-4 teaspoons sriracha
1 package Ready-to Heat Seed of Change Quinoa and Brown Rice
Directions:
Combine soy sauce, water, mirin, Worcestershire sauce, ginger, garlic powder and cornstarch in a medium ceramic bowl. Mix with whisk. Add the beef strips and allow to marinade for 30-90 minutes.
Turn your Ninja to Stove Top High with one tablespoon canola oil and one tablespoon sesame oil. Heat until smoking. Swirl to coat the Ninja. Stir the beef in the marinade to get the cornstarch mixed again. Remove the beef from the marinade and carefully add to the hot oil. Do NOT discard the marinade. Cook for about 5-6 minutes stirring halfway through. Remove, cover and keep warm.
Add another tablespoon of sesame oil. Add the broccoli and cook for about 1-2 minutes stirring once. Add the peppers and onions and cook for 3-4 minutes stirring once or twice. Add the garlic and cook for 1 minute. Remove all veggies from and keep warm.
Stir the marinade to mix the cornstarch again. Add to the Ninja and bring to a boil. Stir often. Boil for 1-2 minutes until thickened. Add the cooked beef and vegetables back into the Ninja. Add 3-4 teaspoons of sriracha to taste. Stir. Add the Seed of Change Quinoa and Brown Rice and heat for 1-2 minutes to warm. Serve.
**Mirin - Condiment
Mirin is an essential condiment used in Japanese cuisine. It is a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. Wikipedia
****
Spicy Steak & Peppers with A Twist*, By: Bonnie Smith, January 21, 2016
I made the spicy steak and peppers (in the files) with a few changes. The fun part of checking out the recipes! I wanted to try something different and cook the rice with the meat-in a sense.
Original Recipe.. Spicy Steak & Peppers*, By: Barbara Bonner, September 20, 2015
Ingredients:
1 lb strip steak trimmed and cut in bite size pieces.
½ cup low sodium soy sauce
½ cup water
2 tablespoons mirin
2 tablespoons Worcestershire sauce
1 tablespoon fresh ginger
½ teaspoon garlic powder
3 teaspoons cornstarch
1 large red pepper cut in at least ½ inch strips
1 large green pepper cut in at least ½ inch strips
1 large onion diced
1 broccoli crown separated into large bite size pieces
3 garlic cloves finely minced
canola oil
sesame oil
3-4 teaspoons sriracha
2 Tbs. butter
2 cups beef broth
1 cup white long grain rice
Toasted almonds
Directions:
Combine soy sauce, water, mirin, Worcestershire sauce, ginger, garlic powder and cornstarch in a medium ceramic bowl. Mix with whisk. Add the beef strips and allow to marinade for 30-90 minutes.
Using Stove Top High, brown the rice in some butter, until a nice golden orange brown in color. Remove and set in a bowl. Cook the meat, remove and place in the multipurpose pan for the Ninja. Add another tablespoon of sesame oil. Add the broccoli and cook for about 1-2 minutes stirring once. Add the peppers and onions and cook for 3-4 minutes stirring once or twice. Add the garlic and cook for 1 minute. Remove all veggies from and keep warm. Stir the marinade to mix the cornstarch again. Add to the Ninja and bring to a boil. Stir often. Boil for 1-2 minutes until thickened. Add the cooked beef and vegetables back into the Ninja. Add 3-4 teaspoons of sriracha to taste. Stir. Remove the sauce and vegetables place on top of the meat. Return the rice and add the beef broth. Bring to a boil, and turn to Stove Top Low. Add the rack and place the meat and vegetables on the rack. Cook on Stove Top Low for about 20 minutes. Just to be sure it was cooking properly, check it half way through. When serving, sprinkle the rice with toasted almond pieces. It was delicious.
**Side note: for the mirin the recipe calls for I substituted rice vinegar with sugar.
**Mirin - Condiment
Mirin is an essential condiment used in Japanese cuisine. It is a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. Wikipedia
****
Spoon Tacos*, By: Joni M. Reed
Came home hungry again and looking for something in a hurry. When I was a Scout Leader we made spoon tacos at camp, they are so easy and done in about 30 minutes on Stove Top High.
Ingredients:
1½ - 2 lbs ground beef, (or other meat)
¼ cup Taco seasoning
2/3 cup water
garlic and green taco sauce, (optional)
1 can refried beans
Fritos
Cheese
sour cream
Western dressing
Lime-a-Rita, (Adults Only!)
Directions:
Brown 1½ to 2 lbs ground beef on Stove Top High.
Drain excess grease, use paper towels or use a turkey baster to remove it.
Add the taco seasoning and water (I also added some garlic and green taco sauce.
Once water has boiled off, add the refried beans and mix in. Cook until heated through.
Here you could also add anything else you like on tacos, or add it when you have everything in bowl.
Break up Fritos into a bowl,
Drop hot mixture on top and add cheese, sour cream and Western dressing or whatever other ingredients you want.
Eat. Simple, easy, & tasty.
Kids love making these, but the Lime-a-Rita is only for WE adults.
****
Standing Rib Roast*, By: Vonnie Schroeder, December 21, 2018
Ingredients:
3 bone, 5 lb. roast
seasoning of choice
Directions:
Take the roast out of the refrigerator and season all sides heavily. Let rest outside of the refrigerator for at least an hour, so it cooks evenly.
Turn the Ninja to Stove Top High. Sear on all sides for 5-7 minutes each. Add the Ninja rack. Add 4 cups of beef broth to the Ninja pot. Turn to the Oven setting of 375°F. Cook 1 hour for rare. Amazing.
****
Steak & Potatoes*, By: Allana Alla Sverbil, February 9, 2015
Top round steak
The rub on the steak is olive oil mixed with steakhouse onion burger with garlic seasoning. The seasoning is by McCormick - Grill Mates. (I will probably marinate it over night next time so that the seasoning absorbs a little bit more.) Same goes for potatoes and onions.
Recipe:
Cook on Stove Top High until both sides of steak are browned to your liking.
Turn to Oven of 350° and put chopped potatoes and onion in and transfer the steak to the rack for about 25 minutes so that the potatoes and onions have time to cook.
It turned out very flavorful and made quickly
****
Steak & Wild Rice Skillet, By: Kelli Austin, February 9, 2015
I made my nephew's favorite meal in the Ninja. Set the Stove Top High, season as many steaks as you need to cook with salt, course ground pepper and Stubbs'® Grub Rub. Sear both sides of several steaks. Put a cup and a half beef broth in with steaks, put on oven 375°F for an hour to make tender. Open 2 packets of long grain and wild rice from Uncle Ben's that can be microwaved. Cook in the broth with the meat. Throw in mushrooms, onions and a tablespoon of butter and cook 15-20 more minutes. It's tender enough to cut with a fork and very tasty. My mom always made this in a cast iron skillet in the oven. It tastes just the same in the ninja. I used rib eyes I got on sale but any steak will work.
****
Steak Dinner & Dessert – Using 2 Ninja’s*, By:Cathy Schultz, June 13, 2015
Ingredients: for the 3-in-1
2 hand sized frozen steaks
2 boxes of button mushrooms
½ cup dried minced onions
1 package brown gravy mix
2 cups water
Directions:
Sear the steaks using Stove Top High. Add mushrooms, onions, and gravy mix. Turn your Ninja to Slow Cook Low for 2 hours. When time is up, add the water to make the gravy.
Ingredients: for the 4-in-1
1 potato wrapped in foil
½ lb brussel sprouts halved, in foil pouch with 3 Tbs. water
2 apples, diced, ½ tsp cinnamon, ¼ cup dried cranberries, 1 natures valley crunchy oats & dark chocolate bar, crumbled with 2 Tbs. water, in a foil pouch
Directions:
Add all 3 foil pouches to the multipurpose pan. Place your rack, add the pan. Turn your Ninja to 350° for 1 hour.
****
Steak Pizzaiola*, By: Sharon Garzone, January 26, 2015
Ingredients:
3-4 lbs Chuck Roast
2 Tbs. olive oil
2 - 28 oz. cans crushed tomatoes
½ can water, (14 oz)
5 garlic cloves chopped
2 tsp dry oregano
1-2 Tbs. dry basil
1 medium onion, chopped
1 tsp garlic powder
1 tsp crushed red pepper, (optional)
salt & pepper, to taste
Directions:
Sprinkle meat with salt & pepper
Turn your Ninja to Stove Top High, add oil and brown meat on all sides. Remove meat to a platter. Meanwhile prepare tomato sauce on the side in a large mixing bowl. Mix remaining ingredients together. Turn Ninja to Slow Cook Low and return meat to pot. Pour tomato sauce mixture over the chuck roast and cook covered for 8 hrs.
Serve with spaghetti, linguine, rice, egg noodles or even mashed potatoes topped with the sauce. Sprinkle with Pecorino Romano grated cheese.
****
Steak Sandwiches, By: Susan Davis, March 4, 2016
Ingredients:
2 Tbs. butter
thin cut steak cutlets - cut in thin strips
1 green pepper and onion, thinly sliced
mushrooms, sliced
2 beef bouillon cubes
¼ cup water
garlic, onion powder, salt and pepper, to taste
sliced cheese of choice
Directions:
Turn the Ninja to Stove Top High. Add butter. Add steak and saute vegetables. Add bouillon cubes, spices and water. Turn to the Oven setting of 250°F. Cook until tender. When done, stir and put sliced cheese on top to melt.
Use pita or favorite bread. Quick, easy and tender!
****
Steaks
Seasoned with your favorite rub and coated in vegetable oil. Preheat the Ninja on Stove Top High. Once sprinkled water dances and dissolves immediately, it's ready. Lay the treated steaks in the pot. I'm going for 6 minutes a side, but you can go up to 10 for well-done. After the 6 minutes (or however long) flip the steaks. Make sure you only flip once to evenly cook each side. Once on the second side, top off the steak with a dollop of butter. After the steaks are done cooking, wrap them up in tinfoil until they're ready to be served. And serve 'em up! 6 min gets you a little pink, so adjust to your preference.
****
Steaks in My Ninja, My 1st Time!*, By: Cathy Giovanine
Okay here is my first try at a steak done in my ninja. I just kind of threw it all together. I didn’t really use a recipe. Of course I got inspiration from other recipes from my Ninja family. It came out great. !!!!!!
Ingredients:
2 med onions chopped or sliced; or however you want them cut
8 oz container of baby bella sliced mushrooms
2 steaks - I used boneless strip steak
Steak Seasonings
Directions:
Turn on Stove Top High. Melt some butter; as much as you want, I used half a stick as I’m a butter lover.
Cook onions to your liking. I made mine slightly soft. Season onions with salt and pepper. Add mushrooms cook until they get brown; or once again until they are the way you want them. Take the onions and mushrooms out. Put the steaks in and cook to your liking and then add the onions and mushrooms right back to the pot. Cook that for a few minutes, and dinner is done.
It came out great and very tender.
Oh, and don't forget to season your steaks...I used the rest of my Weber Grill Steak and Hamburger Seasoning.
****
Steamed Cheeseburgers*, By: Julie Starcher Hutton, April 27, 2015
Made steamed cheeseburgers for the first time. My brother swears by them. There is a restaurant in Connecticut that serves them. He then made them in the Ninja and said they were exactly the same.
Add 2 cups of water to your Ninja and place the rack. Season your burger, and place on the rack. Cut up some Monterey Jack cheese and place in a small oven safe bowl next to the burger. Steam both on Stove Top High for 7-10 minutes. You do not turn the burger. Remove and dress your bun. Pour the cheese over the burger. They turned out pretty good. I would like to try it next time with turkey.
****
Stir-Fried Beef & Broccoli with Cellophane Noodles*, By: Cami Bearden Thomas, January 14, 2015 – Ninja Recipe Book
Ingredients:
1 tablespoon vegetable oil
1 pound boneless sirloin beef steak, cut into thin strips
1 clove garlic, minced
1 tablespoon grated fresh ginger
4 cups fresh broccoli florets
¾ cup water
1/8 cup oyster or hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon cornstarch
1 package (4 ounces) cellophane noodles, reconstituted according to package directions
Directions:
1. Pour oil into pot. Set to Stove Top High and heat oil. Add beef, garlic, and ginger and cook uncovered 10 minutes or until beef is browned, stirring often. Add Broccoli and cook 1 minute.
2. Stir water, oyster sauce, soy sauce, vinegar, and cornstarch in bowl. Add to beef mixture and stir to coat. Cover and cook 3 minutes or until broccoli is tender. Serve beef mixture over noodles.
Serving Tip: Serve over rice instead of cellophane noodles for a more traditional twist. For a change of pace, replace broccoli with bell peppers and asparagus or replace beef with chicken strips.
It was really good served over rice. Cooked up quick and meat was very tender. Next time might double the sauce mixture and add some pea pods and mushrooms. I definitely will make this dish again.
****
Strip Loin Roast with Herb Crust, By: MaryJo Powell, December 3, 2014
Every so often they put strip loin roasts on sale cheap and I get one to do this recipe. As I said I haven't tried it in the ninja but have changed the recipe to mention the ninja and adjusted one temperature. It should work out fine in it -- just keep a watch on the times. I reduced the sear temp 25° because of the Ninja. The drippings make the best gravy.
Ingredients:
4 garlic cloves
8 fresh sage leaves or ¾ tsp dried sage leaves
4 tsp fresh thyme leaves or 1¼ tsp dried thyme
4 tsp olive oil
4 tsp salt
1½ tsp ground black pepper
1 4-5 lb strip loin roast
Directions:
With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
Pat meat dry with paper towel. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made a day ahead; keep refrigerated). I put it in a zip-lock bag overnight.
Preheat Ninja Oven to 425°. Place meat, fat side up on rack in Ninja. Roast 15 minutes. Reduce oven to 350°. Roast until meat reaches 130° for medium rare (about 35 min); or 140° for medium (about 40 min). Remove from oven and let stand for 20 minutes. Cut crosswise into ½ inch thick slices.
****
Stuffed French Bread*, By: Tina LeGrand, October 27, 2015
Ingredients:
1 loaf French bread
1 pound ground beef
2 Tbs. chopped onion
½ cup chopped celery
1 tsp minced garlic
1 can cream of mushroom soup
2Tbs. milk
2 tsp Worcestershire sauce
salt and pepper, to taste
1½ cups shredded cheddar
Directions:
1. Slice the French bread in half, lengthwise. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set aside.
2. Turn your Ninja to Stove Top Medium or High. Brown the ground beef and onion. Drain any grease. Add the celery and garlic to the Ninja. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so.
3. Add the beef mixture to the bread in the large bowl. Stir to combine.
4. Turn your Ninja to the Oven setting of 350°F.
5. Pour mixture into the center of one half of the French bread. Spread out evenly. Top the mixture with shredded cheese. Top with the other half of bread. Cut in half for it to fit in the Ninja.
4. Bake each half on rack for 10-15 minutes until cheese is melted. Let stand 5 minutes before slicing and serving.
****
Stuffed Meatballs, By: Barbara Callahan, August 18, 2014
Ingredients:
buffalo mozzarella
ground beef
spicy marinara
artichoke hearts
angel hair pasta
Directions:
Take a small mozzarella cube and put inside the meat then roll the meat into a ball. I use the buffalo mozzarella and pinch pieces off a bit at a time. Sear the meatballs on Stove Top High. Add the marinara sauce and turn to Slow Cook Low for 2 hours. After 2 hours add the artichokes and cook for 1 more hour. Total cooking time is 3 hours, or until artichokes are tender. YUM!
**A message was sent for amounts, but I never received a reply. Please contact submitter personally for amounts if needed. – Aurelia Dougan McCollom
****
Stuffed Mozzarella Meatloaf *, By: Tammy McCollom
Prep time: 15 minutes - Cook time: 45 minutes - Yield: 6-8 servings
Courtesy of Dishin With Didi - www.dishinwithdidi.com
Ingredients:
Meatloaf:
2 lbs ground beef
2 eggs
1 tbsp dried oregano
2 Tbs. dried minced onion
1 tsp dried coriander
½ tsp dried cumin
½ tsp black pepper
2 ½ Tbs. Worcestershire sauce (can anyone really pronounce this)
2 Tbs. Ketchup
½ cup bread crumbs (I used seasoned)
6 Mozzarella cheese sticks
*I did not use salt in this recipe because the Worcestershire sauce is pretty salty*
Sauce:
8 oz tomato sauce
2 1/2 Tbs. brown sugar
1 tsp apple cider vinegar
1 tsp onion powder
¼ tsp coriander
¼ tsp black pepper
Pinch of salt
Directions:
Preheat Ninja to 350°F and add 2 cups of water to the crock.
In a medium bowl add all your ingredients for your meatloaf. Mix thoroughly so all ingredients have been incorporated.
On a flat surface, place your meatloaf mixture on a piece of foil and flatten slightly. My only advice is to make sure that the length of your meat mixture will be almost equal to the length of your cheese sticks.
Visually look at your mixture and lay 3 of the cheese sticks on one side. Lay the other 3 right behind them.
Take first the bottom (closest to you) beef mixture and bring over the cheese sticks, do the same with the other side (further away from you), and literally cover the cheese sticks.
Smooth out any gaps in the loaf and place gently in onto the rack. Poke holes in the foil so grease runs off.
In a small bowl, mix all the ingredients for the sauce. Adjust for salt if needed.
Cook the meatloaf ON Oven setting of 350° for 30 minutes.
Pour the sauce all over the top and cook an additional 15 minutes. Remove rack from Ninja and place meatloaf on a cutting board. Let rest about 15 minutes or so. Slice and serve with your favorite side.
****
Swedish Meatballs*, By: Gerrilyn Grant Gipson, June 2, 2015
Ingredients:
Pre-made fresh meatballs from Publix – amount depending on your family
1 can of Golden Mushroom Soup
1 cup of Beef broth
1packet of gravy mix
Sour cream, garnish
Directions:
Turn your Ninja to Stove Top High and brown the meatballs. Mix soup, broth and gravy together. Pour over the meatballs. Turn to Slow Cook Low for 2 hours. Add sour cream to taste when done. Easy!
****
Swedish Meatballs, By: Julie Okamoto Spencer, August 19, 2014
I took brown gravy mix with 2 cups of water and brought to a boil on Stove Top High. Added frozen Publix, (or your favorite brand) beef meatballs and an 8 oz. can of mushrooms. Cook for 10 minutes. Stir every few minutes. Add sour cream to taste.
****
Swedish Meatballs - Quick & Easy*, By: Lee Ann Maley Ferguson, November 22, 2016
Ingredients:
Small Bag frozen meatballs
2 cans Campbell’s cream of mushroom soup
Sliced onions (optional)
Pepper, to taste
Splash of milk to make sauce little thinner. If you like.
Directions:
Turn the Ninja to Stove Top Medium/High. Sauté the meatballs and onions or can use the Oven temperature of 350°F, to brown them.
Once browned to your liking and heated thru add soup. Stir to liquefy soup. Add milk if you'd like sauce to be thinner. We love lots of extra sauce. Let simmer together for maybe 10-15 minutes to get the flavors blended. I make mashed potatoes and corn and use gravy on potatoes too. Making tonight. So yummy!
****
Sweet and Sour Steak Stir Fry, By: Julie Pera
Ingredients:
1½ -2 lbs. Round steak or Strip steak cut into 2 x ½ inch strips
1 cup beef broth
6 Tbs. apple cider vinegar
6 Tbs. Ketchup
6 Tbs. Soy sauce
4 Tbs. brown sugar
4 Tbs. cornstarch
1 tsp. ground ginger
¼ tsp black pepper
1 onion chopped
1 cloves garlic minced
1 green bell pepper
1 ¼ cup sliced mushrooms
1 ¼ cup grape tomatoes
4 Tbs. olive oil
Hot cooked rice
Directions:
In bowl combine broth, vinegar, ketchup, soy sauce, brown sugar, cornstarch, ginger and pepper. Mix well.
In your Ninja on Stove Top Medium setting brown steak with onion, garlic and green pepper until meat is almost cooked. Add mushrooms and cook about 5 more minutes. Stir the sauce before pouring it into the Ninja with meat and cook until sauce thickens; add grape tomatoes. Switch to Buffet setting. Stir and serve over hot rice.
****
Swiss Steak, By: Vivia Decker, January 9, 2016
Ingredients:
Round steak; cut in serving size pieces and coated in flour
2 Tbs. flour
1 Tbs. onion powder
2 tsp garlic salt
1 tsp pepper
1 tsp paprika
8 oz can of tomato sauce
15 oz can of chopped tomatoes
1 cup water
Directions:
Mix all dry ingredients in the Ninja pot. Add the tomato sauce, tomatoes and water. Stir well to incorporate.
Place the floured meat into the pot, in a single layer, making sure that the meat is completely covered with the sauce.
Turn the Ninja to 350°F, for 45 minutes.
My husband LOVES this with the meat and mashed potatoes covered in the "gravy".
****
Swiss Steak*, By: Sharon Garzone, April 24, 2015
Ingredients:
3 lbs. eye round roast - cut in 1" steaks
1 red bell pepper, sliced
1 green bell pepper, sliced
5 cloves garlic, chopped
1 large onion, sliced
1 8 oz. box fresh mushrooms, sliced
2- 28 oz. can crushed tomatoes
1- 32 oz. box beef broth
3 Tbs. Worcestershire sauce
2 tsp oregano
1 tsp crushed red pepper (optional)
salt & pepper to taste
Directions:
Sprinkle salt & pepper on steaks. Sear the steaks on both sides in Ninja pot using Stove Top Medium/High. Remove steaks to a platter. Add 2 Tbs. of oil to pot and sauté onions, peppers and garlic until tender. Remove veggies and set aside. Switch to Slow Cook, (7-8 on Low or 3-4 on High). Add beef broth, crushed tomatoes, Worcestershire sauce, oregano, red crushed pepper, salt and pepper. Return steaks and veggies to pot and cover. Make sure steaks are completely covered in the sauce. You can use 1 28 oz. can of crushed tomatoes and 16 oz. of beef broth, I just like extra sauce.
****
Swiss Steak*, By: Anne Wood Conrad, October 30, 2014
Tried to make it like my Mom used to. Used three cubed steaks, seasoned, floured and browned in a some oil, Stove Top High. When browned, removed steaks and added onions, green peppers and some flour. Cooked and stirred a few, then returned steaks, added 1 can petite diced tomatoes, 1 small can tomato sauce and a tomato sauce can of water. Slow cook low for 4 hours. Salt and pepper to taste. Served over mashed potatoes. Yummy!!
****
Swiss Steak with Beef Gravy and Potatoes*, By: Dana Cruce Polk
I seasoned the round steak and seared it on stove top high then I switched it to Slow Cook High and added the baby carrots, quartered new potatoes, and a quartered onion on top of the meat. Then combined the gravy and diced tomatoes and poured it on top of it all. Covered and cooked on Slow Cook High for 4 hours. The meat fell apart. I have made this in a regular crock pot and it did not turn hit near as good.
****
Taco Bell Tacos*, By: Joseph Girouard, July 1, 2015
Taco Bell Tacos (adapted to Ninja from Food dot com copycat recipe), by
(A nearly close replica of Taco Bell’s seasoned meat – with 11 carefully measured and layered spice ingredients)
Spice Mix Ingredients:
1½ Tbs. Masa corn flour
4½ tsp. chili powder (I used 4 tsp. for some tang – you can regulate heat here)
1 tsp. minced onion
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. seasoning salt
½ tsp. paprika
½ tsp. garlic salt
½ tsp. beef bouillon (I dice cube into powder)
¼ tsp. cumin
¼ tsp. sugar
Other Ingredients:
1 1/3 lbs. lean ground chuck (I used 1 lb. ground beef, 92% lean)
1 cup shredded cheddar cheese
½ head iceberg lettuce, shredded (see ***TIP 1)
2 roma tomatoes , diced (I used 3 plum roma)
12 taco shells (I used 8 Old El Paso “Stand ‘n Stuff” shells – from box of 10)
Favorite taco sauce
1. Mix together all Spice Ingredients; blend well.
2. In Ninja on Stove Top High setting, brown meat, breaking up very finely with Ninja-friendly spatula (no metal) while stirring.
3. Turn off Ninja; rinse pan and meat with hot water, draining off grease (see ***TIP 2)
4. Return beef to pan, return pan to Ninja, set on Stove Top Low setting.
5. Add spice mix, stirring thoroughly.
6. Add 1 cup water to beef mixture and simmer on Stove Top Low (uncovered) with occasional stirring till water mostly reduces, leaving just moist beef mixture. This took me 10 to 15 minutes in Ninja, whereas it takes about 20 minutes on regular stove on medium-low heat.
7. Assemble tacos in following order: Shell, beef, lettuce, cheese, tomato, topping with favorite taco sauce, if desired.
***Tip 1: An easy way to shred lettuce is to take a few layers of lettuce, fold in half, then fold again, and slice the block thinly like a cucumber, and then cross slice.
***Tip 2: To rinse meat, have a strainer ready in sink. Turn Ninja off, remove pan with oven gloves/mitts, pour meat in strainer, rinse pan with hot water and pour in strainer, replace pan in Ninja, then rinse meat in strainer with continued hot water, draining off the grease.
****Calorie Count: I estimated one (1) hearty Stand n’ Stuffed taco to be about 200 calories, using 1/8 of beef mixture, lettuce, 1/8 cup shredded reduced-fat sharp cheddar cheese (I used Sargento’s), tomatoes, and taco sauce (I used Taco Bell hot sauce).
****
Taco Pasta Salad*, By: Aurelia Dougan McCollom – Cross Posted in Pasta and Salads
Ingredients:
1 package (16 ounces) spiral pasta
1 pound ground beef
¾ cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2 ¼ ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing
Directions:
Cook beef on Stove Top High until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.
Cook pasta according to package directions, drain and rinse in cold water. Place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour.
****
Taco Tortilla Bowl*, By: Connie Eastman Lewis, September 24, 2015
Ingredients:
1 package Taco Mild seasoning mix
1 lb hamburger
¾ cup water
1 can Petite Diced tomatoes
diced onion, shredded lettuce and shredded cheese
dollop of sour cream
guacamole
Directions:
Turn your Ninja to Stove Top High and brown the hamburger. Drain any excess grease. Add the taco seasoning and water. Stir. Bring to a boil. Turn to Stove Top Low to simmer for 5 minutes. Add the diced tomatoes. Allow to heat up while preparing your taco shells. When hot and shells are ready, layer some meat, diced onion, shredded lettuce and repeat. After layering add a dollop of sour cream and guacamole. Add fresh tomatoes, shredded cheese and Picante sauce as a garnish if available. It was very good and very easy to fix.
** I have a Tortilla Bowl Maker so the shell was made in that because I wasn't sure how to do it in the Ninja and keep it hot while the meat mixture was made.
****
Tacos (Beef) - Slow Cook*, By: Allana Alla Robinson, October 23, 2017
Ingredients:
3-3.5 lbs. ground beef
1- 8 oz. can tomato sauce
1- 14.5 oz. can petite cut diced tomatoes with zesty jalapenos (can use the one with chilis if you don't want the one with jalapenos)
1- 16 oz. can chili beans - keep liquid
1- 16 oz. can black beans - rinsed & liquid removed
1- 15.25 oz. can whole kernel corn - liquid removed
red pepper flakes - to taste
ground black pepper - to taste
garlic powder - to taste
paprika - to taste
splash of tabasco sauce (optional)
taco shells (of choice)
cheese (optional)
Recipe:
1) In the Ninja pot combine all ingredients and mix until well combined.
2) Set the Ninja to Slow Cook Low for 8 hours.
Serve:
On a taco shell & with toppings of choice.
****
Tender Beef and Tomato Ragu*, By: MaryJo Powell, November 9, 2014
I added garlic to the original recipe and I would add more vegetables next time. But hubby approved of dinner. Here is the recipe courtesy of Canadian living.
Ingredients:
2 cups bottled strained tomatoes (passata)
1 can (6 oz.) tomato paste
2 tsp balsamic vinegar
1 tsp sugar
1 onion diced
1 carrot diced (would add two next time)
1 rib celery diced
¼ cup diced pancetta
10 springs fresh thyme
2 bay leaves
2 tsp dried oregano
2 cloves garlic diced
¼ each salt, pepper and pepper flakes
900 gm (2 lb) boneless beef pot roast (top or bottom blade, or cross rib), trimmed
Directions:
In bowl stir together tomatoes, tomato paste, vinegar and sugar; set aside. In Ninja combine onion, carrot, celery, garlic, pancetta, thyme, bay leaves, oregano, salt pepper and pepper flakes. Place beef over top; pour tomato mixture over beef. Cover and cook on Slow Cook Low until beef is tender; 6 to 8 hours. Discard thyme sprigs and bay leaves. Transfer beef to cutting board; let cool slightly. Change the Ninja setting to Buffet. Using 2 forks shred into bite size pieces; return to the Ninja stirring to coat. Serve over pasta with grated parmesan cheese (optional). Recipe says makes 8 servings - more like 6 in my family.
****
Throw It Together & Put It Into A Taco Shell!*, By: Allana Alla Robinson, May 9, 2016
Ingredients:
8 oz can tomato sauce
14.5 oz can diced tomatoes with green chilis
15.5 oz can black beans - drained and rinsed
2 green bell peppers - diced
¼ head of cauliflower - cut into bite size pieces – with stem and leaves removed
1 lb ground beef
6 slices of bacon
Ground black pepper – to taste
Salt – to taste
Garlic Powder – to taste
Chili Powder – to taste
whole wheat tortillas
Prep:
Dice 2 green bell peppers - set to the side.
Cut cauliflower - set to the side.
Cook bacon - set to the side. Once warm to touch, dice it.
Cook ground beef - drain fat and set to the side.
Recipe:
1) Return ground beef to Ninja pot and combine with black beans, tomato sauce, diced tomatoes, salt, garlic powder, chili powder, pepper, green pepper, and cauliflower - mix well. Turn the Ninja to Stove Top High. Cook for 15-20 minutes or until vegetables reach desired tenderness.
Serve:
On a whole wheat tortilla topped with bacon and Mexican cheese blend.
****
Top Round Roast*, By: Kathleen Valentine
Ingredients:
Top Round Roast, 4.3 lbs
Montreal Steak Seasoning
Extra Smokey Butcher's Grind Black Pepper
4 cup water
1 envelope of onion soup mix
¼ cup Worcestershire sauce
Directions:
Rub the roast all over with a combination of Montreal Steak Seasoning and Extra Smokey Butcher's Grind Black Pepper. Turn your Ninja to Stove top High and sear on all sides. Remove and put it on the rack and add water, onion soup mix, and Worcestershire sauce to the pot. Put the roast back in on the rack and turned it to Oven at 350° for 50 minutes. It is so juicy and tender you barely need a knife. Amazing!
*****
Tri-Tip and Veggies from the Ninja*, By: Sherri Bebee
Ingredients:
Tri-tip 3 pound roast
2 cans cream of mushroom soup
1¼ Cup water
Lipton onion soup, (sprinkle)
3-4 carrots
3-4 red potatoes
1/2 onion, sliced
Directions:
Browned Tri tip roast on Oven setting of 350° with oil and took it out. Turn to Slow Cook Low. Put veggies and soups in pot with water. Mix. Put roast on top and spread over some of the soup. Slow cook Low for 6 hours. Take out veggies. (I added in Fresh green beans washed and cut). Cooked another 2 hours on Slow Cook Low.
****
Wet Burritos*, By: Renee Hardy, July 25, 2015
Ingredients:
2 lbs ground beef – (ground venison was used in this recipe)
1 onion, diced
1 bell pepper, diced
2 garlic cloves, minced
2 taco seasoning packets
2 cups water
1 can diced tomatoes
Enchilada sauce
Flour tortillas
lettuce, diced tomatoes, onion, taco sauce, sour cream, cheese – optional for your tastes
Directions:
Turn your Ninja to Stove Top High. Sauté your vegetables and brown the meat. Add canned tomatoes, seasonings and water. Turn to slow Cook High for 1-2 hours to cook down. (You can leave it at Stove Top High. Be sure to stir it occasionally and watch it as it cooks. When the liquid has cooked down, you’re ready to make the burritos).
Make your burritos – tortilla, meat, lettuce, diced tomatoes, onion, taco sauce, sour cream and cheese. Place them in the multipurpose pan and pour the enchilada sauce over them. Top with cheese. Place the rack in your Ninja and place the pan. Turn your Ninja to 350°. Place the lid and bake until cheese melts. (You can also just add the meat mixture to the burrito and top with cheese. Add the lettuce, diced tomatoes, diced onion, taco sauce, sour cream as you are serving as a garnish.
**Added comment by: Aurelia Dougan McCollom – This might be easier if you had 2 Ninja’s, otherwise remove the mixture to a bowl and wash out the pot before you place the multipurpose pan.
****
While You Work Beef Tips, By: Connie Hamilton
Ingredients:
2-3 pounds roast beef or stew meat (I used the stew meat already cut into chunks)
1 envelope of Lipton Dry Onion Soup Mix
1 can Cream Mushroom Soup
1 4-oz can whole mushrooms, drained
****(chicken, round steak & pork chops, have also been used)****
Combine all ingredients (and yes the meat is raw). ADD NO WATER. Stir together well. Put on crock, cover and cook on low 8-12 hours; high 4-6 hours. Serve over noodles or rice. (We liked mashed potatoes) Also, since the Ninja cooks faster I think I would cut the cooking time down.
****
White Castle Sliders*, By: Dorie Sandell, February 1, 2016
Ingredients:
1 lb ground beef
8 oz Velveeta Cheese
.5 oz package of dry onion soup mix (half of a dry package)
1 small onion chopped fine
2 packages farms-rolls, or Hawaiian rolls (Our choice!)
Dill pickles per sandwich (Optional)
Directions:
Turn the Ninja to Stove Top High. Brown the ground beef. Drain any excess grease.
Stir in cheese, dry soup mix, and onion. Heat on Stove Top High until cheese melts. Reduce to Stove Top Low, make sure mixture is cooked through. Slice all the buns in half. Spread burger mixture on buns. Wrap the burgers in foil. (I just wrap all of them as a mass in a large foil pack). Bake for 15-20 minutes in your regular oven @ 350°F on a cookie sheet. Open foil add pickles to each if desired.....and enjoy!
**Added comment by: Aurelia Dougan McCollom – I think if you wash out your Ninja, you could also place the foil wrapped sandwiches in your Ninja. I am making next week and I’ll report back.
****
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
*****
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:
Reuben Sandwiches*, By: Jimmy Sebastian Truong, June 17, 2015
Ribeye Steak, 1" Thick, By: Patrick Priest
Ribeye Steak*, By: Betty Link Jordan
Rib Eye Steak*, By: Joni M. Reed, April 28, 2014
Ribeye Steak with Hibachi Noodles*, By: Amanda N Tiffany Pierce, February 22, 2015
Roast & Vegetables*, By: Sharon Anne Roeben-Whitworth, August 17, 2014
Roast*, By: Ashley Creech Gilliam, May 23, 2018
Roast*, By: Dan Colby, January 9, 2017
Roast*, By: Diane Zajicek, January 27, 2016
Roast*, By: Joni M. Reed
Roast Beef *, By: Gail Wainwright
Roast Beef with Garlic Mustard Crust*, By: Amy Gambino Beaudoin - Ninja Recipe Book
Roast Using McCormick Seasoning Packets*, By: Danielle Phipps, August 18, 2014
Rolled Rump Roast*, By: Gale Willy, September 24, 2015
Rouladen*, By: Brenda Wagner, February 21, 2017
Round Steak, By: Aurelia Dougan McCollom
Salisbury Steak*, By: Brent Stapley, November 3, 2017
Salisbury Steak*, By: Patti Wagner Johnston, August 11, 2016
Salisbury Steak*, By: Terry Hackett, September 19, 2015
Salisbury Steak*, By: Randall McGouirk, March 24, 2015
Salisbury Steak*, By: Sharon Garzone, January 27, 2015
Salisbury Steak*, By: Andrea Wither, January 8, 2015
Salisbury Steak*, Photo by: Angela Williams Irving - June 1, 2014
Salisbury Steak*, By: Shelly VanMeter Roth, August 4, 2014
Salisbury Steak*, By: Joan Jardine, November 10, 2014
Salisbury Steak*, By: MsCarmen Burton, September 2, 2014
Salisbury Steak & Mashed Potato Blue Plate Special, By: Kathleen Sanden, November 9, 2014
Salisbury Steak - From Cook's Country, By: Mary Clark, December 30, 2014
Salisbury Steak - From Taste of Home*, By: Kim N Jayda Ellis, April 30, 2015
Salisbury Steak, Homemade*, By: Nancy Schmidt-Moulen, September 19, 2014
Salisbury Steak, Homemade with Gravy*, By: Heather Helsley Paris, December 28, 2014
Salisbury Steak Meatballs
Salisbury Steak Quick & Easy, By: Gunney Keene
Salisbury Steak - Slow Cooked, By: Chris White, October 23, 2016
Salisbury Steak – Slow Cooked*, By: Patti Wagner Johnston, July 9, 2016
Salisbury Steak - Slow Cooked
Sauerbraten, August 7, 2017
Savory Pot Roast, - Ninja Recipe Book
Savory Pot Roast*, By: Michael Lostra
Scotch Eggs*, By: Diane French, February 14, 2017
Shoyu Hot Dogs, By: Jessica Conol
Shredded Beef Tacos*, By: Rita Ramos, May 4, 2014
Sirloin & Peppers with Rice*, By: Mary Nuzum-Osborn, March 23, 2015
Sirloin Steaks with Mushrooms and Onions*, By: Cindy Guth
Sliders, By: Jennifer Hoehn, June 5, 2016
Sliders, By: Carol Stowe, April 24, 2014
Sloppy Joes*, By: Danielle Keniston-Foss, August 27, 2015
Sloppy Joes, By: Christie Voorhees Kuhn, December 2, 2014
Sloppy Joes*, By: Barb Ruiz Rizzio-Meyer, May 5, 2014
Sloppy Joes; Homemade, By: Jen Johnson Nichols, December 2, 2014
Smothered Steak, By: Glenna Smothers Lightsey, June 25, 2016
Smothered Steak, By: Cindi MacDonald Gardner, January 14, 2016
Spagallia*, By: Novella Sterling Smith, Compliments of Cooking It YOUR Way!, July 29, 2014
Spicy Beef Brisket, Crock Pot*, By: Lulu Tordecilla Catarroja
Spicy Mexican Pot Roast*, By: Tammy Ullrich, April 21, 2016
Spicy Shredded Beef Tacos*, By: Cindy Halverson Brewer
Spicy Steak & Peppers*, By: Barbara Bonner, September 20, 2015
Spicy Steak & Peppers with A Twist*, By: Bonnie Smith, January 21, 2016
Spoon Tacos*, By: Joni M. Reed
Standing Rib Roast*, By: Vonnie Schroeder, December 21, 2018
Steak & Potatoes*, By: Allana Alla Sverbil, February 9, 2015
Steak & Wild Rice Skillet, By: Kelli Austin, February 9, 2015
Steak Dinner & Dessert – Using 2 Ninja’s*, By:Cathy Schultz, June 13, 2015
Steak Pizzaiola*, By: Sharon Garzone, January 26, 2015
Steak Sandwiches, By: Susan Davis, March 4, 2016
Steaks
Steaks in My Ninja, My 1st Time!*, By: Cathy Giovanine
Steamed Cheeseburgers*, By: Julie Starcher Hutton, April 27, 2015
Stir-Fried Beef & Broccoli with Cellophane Noodles*, By: Cami Bearden Thomas, January 14, 2015 – Ninja Recipe Book
Strip Loin Roast with Herb Crust, By: MaryJo Powell, December 3, 2014
Stuffed French Bread*, By: Tina LeGrand, October 27, 2015
Stuffed Meatballs, By: Barbara Callahan, August 18, 2014
Stuffed Mozzarella Meatloaf*, By: Tammy McCollom
Swedish Meatballs*, By: Gerrilyn Grant Gipson, June 2, 2015
Swedish Meatballs, By: Julie Okamoto Spencer, August 19, 2014
Swedish Meatballs - Quick & Easy*, By: Lee Ann Maley Ferguson, November 22, 2016
Sweet and Sour Steak Stir Fry, By: Julie Pera
Swiss Steak, By: Vivia Decker, January 9, 2016
Swiss Steak*, By: Sharon Garzone, April 24, 2015
Swiss Steak*, By: Anne Wood Conrad, October 30, 2014
Swiss Steak with Beef Gravy and Potatoes*, By: Dana Cruce Polk
Taco Bell Tacos*, By: Joseph Girouard, July 1, 2015
Taco Pasta Salad*, By: Aurelia Dougan McCollom – Cross Posted in Pasta & Salads
Taco Tortilla Bowl*, By: Connie Eastman Lewis, September 24, 2015
Tacos (Beef) - Slow Cook*, By: Allana Alla Robinson, October 23, 2017
Tender Beef and Tomato Ragu*, By: MaryJo Powell, November 9, 2014
Throw It Together & Put It Into A Taco Shell!*, By: Allana Alla Robinson, May 9, 2016
Top Round Roast, By: Kathleen Valentine
Tri-Tip and Veggies from the Ninja*, By: Sherri Bebee
Wet Burritos*, By: Renee Hardy, July 25, 2015
While You Work Beef Tips, By: Connie Hamilton
White Castle Sliders*, By: Dorie Sandell, February 1, 2016
Reuben Sandwiches*, By: Jimmy Sebastian Truong, June 17, 2015
Ingredients:
Corned Beef Brisket
Seasoning packet
Water
Swiss cheese
Rye bread
Thousand Island dressing
Banana peppers
Directions:
Season the brisket with the supplied packet of spices. Turn your Ninja to Slow Cook High and place the brisket on the red silicone rack or Laurel ring, in the Ninja for 6 hours. Add 2 cups of water. If you have more time, turn your Ninja to Slow Cook Low for 9 hours. When done, shred the brisket and put it in separate container and set aside. Wipe out your Ninja. Turn to Stove Top High and butter 1 side of your favorite Rye bread and cook the sandwich just like you would a grilled cheese. Add Swiss cheese, the shredded beef brisket, homemade thousand island dressing or you can buy the packaged bottled salad dressing (Kraft, etc.) And last but not least, banana peppers! Enjoy!
****
Ribeye Steak, 1" Thick, By: Patrick Priest
General Comment -
I am a self professed steak snob. I went out this AM and purchased a 1" thick Ribeye Steak (no pictures) - It was something right out of the Flinstones. The Ninja did an awesome job - I was very impressed with the seer of the steak (I coated it with olive oil / seasoned using the Stove Top High setting.
I did 8 minutes on each side. My steak was really thick - came out rare; red in the center. You can cover in the middle to steam bake it if you like.
2 minutes after the flip I put some butter on top as you would get a Ruth Chris - If you have not made a steak in this magical box we call the Ninja - you should try it out. (Please note that I left the lid off because I did not want to bake the steak.
Now I am off to schedule a Liposuction appointment
****
Ribeye Steak*, By: Betty Link Jordan
I followed Patrick Priest's earlier post when he did his steaks. Only difference, I marinated mine in a baggy with Italian dressing all day and then I did the onions and mushrooms beside them. But I followed his recipe for the times, etc.
Stove Top High setting.
I did 8 minutes on each side. My steak was really thick - came out rare; red in the center. You can cover in the middle to steam bake it if you like.
2 minutes after the flip I put some butter on top as you would get a Ruth Chris - If you have not made a steak in this magical box we call the Ninja - you should try it out. (Please note that I left the lid off because I did not want to bake the steak.
****
Rib Eye Steak*, By: Joni M. Reed, April 28, 2014
I coated both sides of almost ½ inch thick rib eyes with granulated garlic (SAM's) and Dave's Rib Rub (Wal-Mart), preheated Ninja on Stove Top High for about 4 or 5 minutes. Cooked rib eyes on Stove Top High in 1Tbs. No Salt butter about 2½ minutes on 1 side and 2 minutes on the other. Delicious and quick! (I'm trying to do low carb for 2 weeks)
****
Ribeye Steak with Hibachi Noodles*, By: Amanda N Tiffany Pierce, February 22, 2015
Put oil in the Ninja on Stove Top High and heat until very hot.
Put 2 tsp of salt and 1 tsp pepper on the steak. Sear for 4 minutes on each side for medium. It will melt in your mouth. Only turn once.
****
Roast & Vegetables*, By: Sharon Anne Roeben-Whitworth, August 17, 2014
Use your favorite Roast recipe and add a 1.4 oz Knorr Vegetable Recipe Mix package along with your vegetables.
****
Roast*, By: Ashley Creech Gilliam, May 23, 2018
Ingredients:
4-5 lb. roast – or size for your family
1 onion, sliced
4-5 potatoes – or amount for your family
salt & pepper, to taste
1 package French onion soup mix
1 Ranch seasoning packet
2– 15 oz. cans beef broth
cornstarch or flour to make a slurry
Directions:
Turn the Ninja to Stove Top High. Sear the roast on both sides. Remove the roast. Add the sliced onion, potatoes, and onion. Season the vegetables with salt and pepper. Add the roast to the top of the vegetables. Sprinkle the packages of French onion soup dry mix and ranch seasoning on top. Add the beef broth.
Turn the Ninja to Slow Cook Low for 6 hours. Remove the meat and vegetables. Add a slurry to the juice to make your gravy. Return the meat and vegetables. Continue cooking for 1 more hour.
****
Roast*, By: Dan Colby, January 9, 2017
There isn't an actual recipe.
I used a 2½-3 pound roast. Let it marinate with soy sauce and McCormick's Montreal seasoning. Marinate for 2 days. Turn the Ninja to Stove Top High. Add the roast and sear. Reduce the heat to Slow Cook Low. Add potatoes, carrots, celery, onions and beef broth. Cook for 7-8 hours.
Dan’s comment on the soy sauce: I didn't put too much soy sauce in it I put just enough in there where you had to turn the roast periodically I would turn it about 4 times a day so essentially it did go into the broth with it and there was only maybe a couple tablespoons by the end of the marinating process
****
Roast*, By: Diane Zajicek, January 27, 2016
Ingredients:
3-4 lb roast
1- 28 oz. can crushed tomatoes
1 can beef broth
Potatoes
Carrots
Onion
Garlic
2 Tbs. Worcestershire Sauce
salt and black pepper – to taste
1 envelope Lipton onion soup mix
Flour
Directions:
Turn the Ninja to Stove Top High. Salt and pepper roast, coat with flour. Add olive oil to the Ninja pot. Sear the roast to brown.
Remove the roast from the pot. Add the onion, garlic, potatoes and carrots. Sauté.
In a mixing bowl add canned tomatoes, beef broth, Worcestershire sauce, Lipton onion soup mix, salt and pepper.
Place roast back in pan moving vegetables around so part of the roast is on the bottom, add tomato mixture.
Turn the Ninja to Slow Cook Low for 6-8 hours.
**Add enough vegetables needed for your family.
****
Roast*, By: Joni M. Reed
Ingredients:
Roast
Potatoes
Onions
Carrots
Garlic
½ cup Water
½ cup Beef Broth
Worcestershire
Italian Dressing mix
Dave’s Rib Rub
Directions:
Brown/sear red potatoes (skin on), onions, garlic and a few mini carrots rolled in Italian seasoning and Dave's Rib Rub (Wal-Mart) on Stove Top High & remove from pot. Sear cut up roast also rolled in Italian seasoning & Dave’s Rib Rub.
Leave on Stove Top High add ½ cup beer & ½ cup beef broth and a bit of Worcestershire. Cover & cook ½ hour. Re-add vegetables to the pot & cook another 45 minutes on Stove Top High. Add more beef broth if needed. Check last 10 minutes to be sure there is still liquid. This is really good!
My house smells sooooooo good. I left it on Stove Top High, and put the lid on with foil in vent and will cook for 2 or 3 hours I will check every hour. The roast is done in less than an hour and a half! Excellent!*****
****
Roast Beef *, By: Gail Wainwright
Ingredients:
Roast beef
garlic and red pepper powder
1 can coke zero
1 cup water
couple dashes Worcestershire sauce
Directions:
Turn to Stove Top High and sear beef that has been seasoned in garlic and red pepper powder. Then turn to Slow Cook Low setting and add coke zero, water, and Worcestershire sauce. Cook for 4 hours. It is in the pot, not on the rack.
****
Roast Beef with Garlic Mustard Crust*, By: Amy Gambino Beaudoin - Ninja Recipe Book
Wow...the mustard garlic crusted roast beef from the Ninja cook book!! Only took 45 min to cook, less than 5 minutes to clean up and boy was it delicious!! I've been telling everyone about the Ninja.
PREP: 10 minutes COOK: 1 hour, 5 minutes SERVINGS: 8
Ingredients:
6 tablespoons butter
3 cloves garlic, finely chopped
1½ cups Japanese-style bread crumbs (panko)
3 tablespoons finely chopped fresh parsley
Salt and ground black pepper
1 beef eye round roast (2½ to 3 pounds)
1½ tablespoons olive oil
3 cups beef broth
2 tablespoons Dijon-style mustard
Directions:
Stir 3 tablespoons butter, garlic, bread crumbs, and parsley in bowl. Season with salt and black pepper.
Place remaining butter into pot. Set to Stove Top High and heat until butter is melted. Add bread crumb mixture to pot. Cook uncovered 2 minutes or until bread crumb mixture is lightly browned, stirring occasionally. Remove bread crumb mixture from pot.
Season beef with salt and black pepper.
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 all sides. Remove beef from pot.
Pour broth into pot. Place roasting rack into pot. Place beef on rack. Set Oven to 375˚F for 45 minutes. Cover and cook 45 minutes for medium-well or until desired doneness.
Spread mustard on beef and coat with bread crumb mixture.
****
Roast Using McCormick Seasoning Packets*, By: Danielle Phipps, August 18, 2014
I just put the roasts in, topped them with carrots and potatoes, and filled it with water and the 2 McCormick Slow Cooker Seasoning packets. Turn your Ninja to Slow Cook Low for 8 hours. Enjoy!
****
Rolled Rump Roast*, By: Gale Willy, September 24, 2015
Ingredients:
5-6 lb rolled rump roast
1 tsp paprika
1 tsp chili powder
½ tsp garlic powder
½ tsp crushed red pepper
¼ tsp mustard powder
1 cup beef broth
Directions:
Put the roast in your Ninja. Mix the spices together and rub them on the roast. Add the broth. Cook on Slow Cook Low for 10 hours. I prefer to put it on Slow Cook High for an hour and then switch to Slow Cook Low for 8 hours but I know that's not always an option for people who are gone during the day. The original recipe says Slow Cook Low for 10 hours.
****
Rouladen*, By: Brenda Wagner, February 21, 2017
Family Recipe from Amy Stuehler Dean:
I use beef brasole or sandwich steak. Any thin cut steak will do. Cover with Dijon mustard, salt, pepper and 1 slice uncooked good bacon. At top of meat put half slice onion and whole kosher baby dill pickle and roll from top to bottom. Tie with kitchen twine on both ends. Add flour, salt and pepper to a ziplock bag. Add the rouladen to the flour. Mix to coat.
Turn the Ninja to Stove Top High. Brown on all sides including the ends in oil and butter (I use coconut oil). Add red wine and water to cover (proportions about half and half), about half way up the sides of the rouladen.
Turn to Stove Top Low and simmer 2-3 hours, adding liquid if necessary. If you prefer, turn the Ninja to Slow Cook High for 4 hours or Slow Cook Low for 8 hours. If you are available, turn the meat a few times during cooking. Remove the rouladen from the Ninja. Add SoBenfix (a binder found in the German deli) or you can use corn starch to thicken the liquid for gravy. Serve with spaetzle or egg noodles. Have patience. This dish is worth it! Enjoy this old family recipe.
****
Round Steak, By: Aurelia Dougan McCollom
Ingredients:
2 lbs round steaks, Swiss or cube steaks
1 package of dry onion soup mix
1 package of brown gravy mix
1 cup of flour
2 large onions sliced
1 Tbs. black pepper
1 tsp. salt
3 Tbs. of olive oil
1 ¾ cups of water
Directions:
Preheat your Ninja on Stove Top High. When hot add the oil. Add the salt and pepper to the flour and mix. Dredge steaks in the flour. Brown on both sides. Take out of Ninja. Add onions to absorb the bits left in the pot and cook until soft. Mix onion soup and gravy mix with water, stir well. Pour about 1/3 of the soup mixture into the pot and add the meat. Pour the remaining soup mixture on top. Turn your Ninja to Slow Cook Low for 4 hours.
Now, if you have 2 Ninja’s, you can have your Garlic Mashed Potatoes cooking and a wonderful dinner!
**Added comment by: Patricia Cuddeback – I made this recipe with Venison cube steaks and added small new red potatoes (from our garden) to the pot and little baby carrots. I added about a cup more of water. It was cooked on Slow Cook High for around 2 ½ hours and it was amazing. Thanks for the recipe Aurelia Dougan McCollom.
****
Salisbury Steak*, By: Brent Stapley, November 3, 2017
Ingredients:
2 tablespoons canola oil
1 medium onion, chopped
1½ pounds 80 percent lean ground beef
1 cup fresh bread crumbs
1 tablespoon grill seasoning
1 tablespoon Worcestershire sauce
1 large egg
½ (8-ounce) package sliced baby portabella mushrooms
Kosher salt and freshly ground black pepper, to taste
¼ cup all-purpose flour
4 cups beef broth
Directions:
Turn the Ninja to Stove Top High. Sauté onions until soft. Put half of them in a small bowl and the other in a large bowl. Mix beef, breadcrumbs, grill seasoning, Worcestershire sauce, and egg. Form into oval patties. Fry in the Ninja 4 minutes on each side. Remove to a plate.
Return onions to the pot and add mushrooms. Sauté for 5minutes. Stir in flour. Cook for 2 minutes. Add stock and bring to a simmer. Adjust seasoning with salt and pepper. Return patties to the gravy. Cook 10 minutes. Serve with mashed potatoes.
****
Salisbury Steak*, By: Patti Wagner Johnston, August 11, 2016
Ingredients:
2 # Lean ground beef
1 (1 ounce) envelope dry onion soup mix
½ cup Italian seasoned bread crumbs
¼ cup milk
¼ cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounces) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
¾ cup water
Directions:
In a large bowl, mix together the ground beef, onion soup mix, bread crumbs and milk using your hands. Shape into 8 patties. (I made mine kind of oblong).
Turn the Ninja to Stove Top High. Heat the oil. Dredge the patties in flour just to coat and quickly brown on both sides. Place browned patties into the Ninja, stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix and water. Pour over the meat. Turn the Ninja to Slow Cook Low setting for 4 or 5 hours, or until ground beef is well done.
****
Salisbury Steak*, By: Terry Hackett, September 19, 2015
Ingredients:
1 can condensed French onion soup
1½ pounds ground beef
½ cup dry bread crumbs
1 egg
¼ teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
¼ cup ketchup
¼ cup water
1 tablespoon Worcestershire sauce
½ teaspoon mustard powder
Directions:
While preparing the ingredients, turn your Ninja to Stove Top Medium/High to heat. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into patties.
In your Ninja, brown both sides of patties. Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over the meat in pot. Cover, and cook for 20 minutes, stirring occasionally.
****
Salisbury Steak*, By: Randall McGouirk, March 24, 2015
Ingredients:
2 lbs ground meat
1 whole onion
4 Boxes Lipton Onion Soup Mix – (8 packets)
1 carton beef stock, 32 ounces
3 Tbs. of corn starch
1 cup water (cold) to combine with cornstarch
Directions:
Mix ground meat with 3 boxes (6 packets) of Lipton Onion Soup mix. Combine well. Form into nice size patties. Cut onion into slices and put to side. Turn Ninja on Stove Top High settling and put 1Tbs. oil in pot. Place patties inside and cook on both sides until brown. Remove. Put cut onions into Ninja and cook until translucent. Place beef patties on top of onions. Pour in beef stock to barely cover beef patties. Take the additional Lipton soup mix and combine with beef stock in pot and stir. Cook on 375°F, Oven setting for 20 minutes. Remove patties. Turn Ninja on Stove Top High and stir in corn starch with water to thicken gravy. Serve over a bed of rice.
****
Salisbury Steak*, By: Sharon Garzone, January 27, 2015
Ingredients:
1 (10½ ounce) can Campbell's French onion soup
1½ lbs ground beef
½ cup dry breadcrumbs
1 egg
¼ teaspoon salt
1/8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
¼ cup ketchup
1 -3 teaspoons Worcestershire sauce, to taste
½ teaspoon Dijon mustard
1 (approx. 4.5 oz.) jar mushrooms, drained
¼ cup water
Directions:
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
Shape into 6 oval patties.
Set Ninja on Stove Top High heat, brown both sides of patties.
Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth.
Mix in ketchup, water, Worcestershire sauce and Dijon mustard.
Pour over meat in Ninja. Add mushrooms.
Cover and cook for 30 minutes on Slow Cook Low.
I served them with pan fried pierogies
****
Salisbury Steak*, By: Andrea Wither, January 8, 2015
Homemade Salisbury steak
Serves 6
Ingredients:
2 lbs ground beef
1½ cups prepared bread crumbs
1 tsp onion powder
1½ tsp garlic powder
3 eggs
2 tsp salt
½ tsp pepper
2 cups beef stock (not broth)
2 Tbs. olive oil
4 Tbs. flour
Directions:
Combine ground beef, bread crumbs, onion powder, garlic powder, eggs, salt and pepper in a bowl. Mix together and shape into six parties. Set Ninja to Stove Top High and cook patties for 6-8 minutes.
Remove patties, set Ninja to Stove Top Low and add stock, flour and olive oil. Whisk to combine and season with salt and pepper.
Set Ninja to Oven mode at 375° place patties back into Ninja with gravy. Cook for 20 minutes.
****
Salisbury Steak*, Photo by: Angela Williams, June 1, 2014
Ingredients:
chicken stove top stuffing
2 pounds hamburger
Your favorite seasonings
2 cans cream mushroom soup
1 can milk
Directions:
Mix stove top stuffing & hamburger with seasonings until mixed well. Make into patties. Brown each patty on both sides on Stove Top High; it doesn't have to be cooked through. Take them out of the Ninja and mix together soups and milk. Return patties and cook on whatever setting you like: Slow Cook High 1 hour, Oven 225° for 30 minutes, or Stove Top Low for 30 minutes.
****
Salisbury Steak*, By: Shelly VanMeter Roth, August 4, 2014
Ingredients:
1.5 lbs ground beef
Box stuffing mix
Box of dry onion soup mix
Jar of beef gravy
Packet of Au jus
Packet of brown gravy mix
Flour
Salt
Pepper
2 cups water
Directions:
Mix stuffing (I would crush this up a little next time) and onion soup mix with ground beef. Make beef patties into individual "oval" servings about ¼” thick. Brown the patties in Ninja on Stove Top High. Remove after browning and dredge in flour mixed with seasonings. (You can probably do this before browning but I had enough patties that I needed to rotate the patties for browning. After all browned and dredged in flour mixture add jar of gravy to bottom of pan. Add beef back to pot (overlapping is fine). Mix the Aujus and Gravy packets with water. Pour over beef patties. Let cook covered on Stove Top High for 25 minutes, flipping 1-2 times during cooking. If gravy thickens too much add a little more water. Serve with potatoes and green beans (or desired sides).
**Added comments By: Shelly VanMeter Roth - My first try at Salisbury Steak for dinner tonight. Delicious! Blended together a couple of recipes in this site! Next time I will add some mushrooms. Thanks again for all the great support and recipes!
****
Salisbury Steak*, By: Joan Jardine, November 10, 2014
Ingredients:
1¼ - 2 pounds beef round steak, tenderized by the butcher
Flour & pepper, just enough for dredging steak
1 whole onion sliced and separated
2 cans of mushroom slices (drained)
3 tablespoons brown gravy mix
1 can cream of mushroom soup
1½ cups water
½ cup Marsala wine
2 foil packages of Swanson Mushroom and Marsala Flavor Boost
I threw in a little Marsala wine about half way through. It smelled soooooo good!
Directions:
Dredge steaks in flour and pepper mixture and brown on Stove Top High until lightly browned on both sides.
Remove from the Ninja and reduce heat to Stove Top Low. Sauté onions until golden.
Turn Ninja to Slow Cook Low, add steak back on top of onions, place drained mushrooms on top of steak, mix the gravy mix, cream of mushroom soup, water and flavor packets to together and pour over steak and mushrooms.
Cover Ninja
Wash and dry your potato (s). Rub them lightly with oil, season with sea salt, wrap in foil. Open Ninja, place wire rack on top of steaks, add potato, cover and then cook on Slow Cook Low for 6-8 hours.
Remove steak and potato, turn Ninja to Stove Top High, add a little corn starch or flour and water and make gravy.
The potato won't be a dry as a normal baked potato, but it was very yummy.
****
Salisbury Steak*, By: MsCarmen Burton, September 2, 2014
MsCarmen Burton Thanks everyone! It was so delicious! I got the recipe from the Cuisine Tonight For Two Magazine: Makes Two Servings
For the Steak
Combine:
¾ lb ground beef
2 Tbs. minced fresh parsley
1 Tbs. minced scallions
½ tsp kosher salt
¼ tsp black pepper
2 tsp all purpose flour
2 tsp olive oil
For the Sauce, Add:
1 cup sliced onions
2 tsp minced fresh garlic
1½ Tbs. tomato paste
1 tsp all purpose flour
1 cup beef broth
2 Tbs. dry red wine
¼ tsp dried thyme leaves
1 Tbs. minced fresh parsley, divided
1 Tbs. shredded parmesan, divided
For the steak, combine ground beef, parsley, scallions, salt and pepper, shape into two oval patties. Place flour in a shallow dish; dredge each patty in flour Heat oil in your Ninja on Stove Top Medium. Add patties and sauté until browned about 3 minutes per side. (I did 4-5 min per side), remove patties from pan.
For the Sauce, add onions to same pan, still using Stove Top Medium for 5 minutes. Stir in garlic and tomato paste cook until paste begins to brown, about 1 minute. Sprinkle mixture with 1 tsp flour. Cook 1 minute. Stir in broth, wine, and thyme (For the sake of time and flavoring the onions I combined all sauce ingredients in a bowl and placed into the Ninja and brought it to a boil.) Return patties to pan and bring sauce to boil. Reduce heat to Stove Top Low. Cover and simmer 10 minutes. Serve steaks on cheese toast with sauce.
Divide 1Tbs. each parsley, and parmesan cheese between patties and bread.
Cheese toast: makes 2 servings: 2 slices French bread or baguette cut on the bias into ½ inch thick slices.
1 Tbs. softened butter divided
¼ tsp minced fresh garlic
pinch each paprika and salt
2 Tbs. shredded Swiss cheese
1 Tbs. shredded parmesan. Preheat oven to 400° place bread baking sheet, combine butter garlic paprika salt spread on one side of each bread slice. Combine Swiss and parmesan sprinkle on buttered slices bake until crisp and cheese is bubbly. The bread is optional but if you make the bread the picture in the magazine has the patty on top of the bread with onion mixture and gravy on top of patty.
****
Salisbury Steak & Mashed Potato Blue Plate Special, By: Kathleen Sanden, November 9, 2014
Salisbury Steak & Mashed Potato Blue Plate Special from Ming Tsai.
Ingredients:
½ cup Italian bread crumbs
½ onion sliced thin
1 pound ground beef
1 cup mushrooms, sliced thin
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 egg
¼ cup low sodium soy sauce
½ medium onion, ¾" dice
1 red bell pepper, ¾" dice
2 cups beef stock
1 tablespoon slurry (equal parts cornstarch and water mixed together)
Kosher salt and freshly ground black pepper to taste
Cooked mashed potatoes, as side
Directions:
1. In a the Ninja pot over Stove Top High heat, add 1 tablespoon canola oil and swirl to coat the bottom of the pan. Add the shiitakes, garlic, ginger, scallion whites and cook to soften, about 3-5 minutes. Transfer mixture to plate and cool.
2. Once cooled, add mixture to large mixing bowl. Add breadcrumbs, egg, soy and beef. Season with ground pepper. Using your hands, combine all of the ingredients. Once finished, divide the mixture into four and form 4 oval-shaped patties roughly 1" thick. Transfer to plate and chill in a refrigerator to set, about ½ hour. Don't wash the pot insert.
3. Remove the patties from the refrigerator. In the pot add 1 tablespoon oil and swirl to coat the bottom of the pan. Add the four patties to the hot pan and brown each side, roughly 4-5 minutes per side. These patties will not be cooked through. Remove to a plate and set aside.
4. In the pot, add the onions and bell peppers and cook until soft about 2 minutes, being sure to scrape up the bits remaining in the pan. Add beef stock and bring to simmer. Cook for 2 minutes.
5. Using a whisk, slowly add the slurry to the pan, stirring constantly. Continue stirring until liquid thickens. Adjust seasoning, as necessary.
6. Add the patties back into the pan and cook over high heat for another 4-5 minutes. Be sure to baste the patties with the pan sauce.
7. Serve patties over your favorite potato mashers. Spoon gravy on top. Garnish with scallion greens. Lovely flavor no picture sorry.
****
Salisbury Steak - From Cook's Country, By: Mary Clark, December 30, 2014
Ingredients:
½ cup milk
7 tablespoons instant potato flakes – (Do not use potato granules)
1 pound 90-percent lean ground beef
Salt and pepper
4 tablespoons unsalted butter
1 onion, halved and sliced thin
1 pound white mushrooms, sliced thin
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1¾ cups low-sodium beef broth
¼ cup ruby port – (Tawny port or dry sherry can be substituted)
Directions:
1. Whisk milk and potato flakes in large bowl. Add beef, ½ teaspoon salt, and ½ teaspoon pepper and knead until combined. Shape into four ½ inch-thick oval patties – (When shaping the patties be sure to wet your hands to prevent sticking) and transfer to parchment-lined plate. Refrigerate for 30 minutes or up to 4 hours.
2. Melt 1 tablespoon butter in your Ninja on Stove Top Medium. Cook patties until well browned, about 5 minutes per side. Transfer to plate.
3. Add onion and remaining butter to Ninja and cook until onion is softened, about 5 minutes. Add mushrooms and ½ teaspoon salt and cook until liquid has evaporated, 5 to 7 minutes. Stir in tomato paste and flour and cook until browned, about 2 minutes. Slowly stir in broth and port and bring to simmer. Return patties to the Ninja. Cover, and simmer Stove Top Medium-Low heat until cooked through, 12 to 15 minutes. Season sauce with salt and pepper. Serve. Serves 4
****
Salisbury Steak - From Taste of Home*, By: Kim N Jayda Ellis, April 30, 2015
Ingredients:
1/3 finely chopped onion
2 tablespoons uncooked instant rice
1/8 teaspoon each salt and pepper
1 egg white
½ pound lean ground beef
3 teaspoons olive oil
¾ cup mushrooms fresh or canned
1 cup beef broth
2 teaspoons Worcestershire sauce
1 tablespoon cornstarch
1 tablespoon cold water
Directions:
In small bowl combine onion, rice, salt, pepper and egg white and beef. Mix gently and shape into two oval patties. In your Ninja pot brown patties in oil 3-4 minutes on each side on Stove Top High. Remove patties and set aside. Drain drippings. In the same Ninja pot cook mushrooms in remaining oil until tender on Stove Top High. Stir in broth and Worcestershire sauce. Return patties to the Ninja pot. Bring to a boil on Stove Top High. Reduce heat to Stove Top Low. Cover and simmer 10-15 minutes or until rice is tender and meat is no longer pink. Remove patties. Keep warm. Combine cornstarch and water until smooth. Stir into pan juices. Cook and stir 2 minutes or until thickened on Stove Top High. Serve with patties. Enjoy!
****
Salisbury Steak, Homemade*, By: Nancy Schmidt-Moulen, September 19, 2014
Ingredients:
3 lbs lean hamburger
Panko bread crumbs
2 Tbs. oil
2 cans low sodium cream of chicken soup
1 can golden mushroom soup
1½ cups of water
1 McCormick mix for au jus
Directions:
Make 12 patties and bread them in the Panko. Turn your Ninja to Stove Top High and brown. Add soups, water and packaged mix in a bowl and stir. Cook on Slow Cook Low for 5 hours! Enjoy!
****
Salisbury Steak, Homemade with Gravy*, By: Heather Helsley Paris, December 28, 2014
Cut up potatoes put in small pan and drizzle with a good amount of olive oil and sprinkle a package of Lipton onion soup mix over them. Put inside pot and set to Stove high setting and put lid on and cook while you get steaks ready. The potatoes take longer than the steaks. Remove them to add steaks and then put them back in for about 10 minutes or so.
For steaks...
Mix 2 lbs hamburger, 2 tsp garlic powder, 2tsp pepper, 2t salt. 2½ cups bread crumbs and 2 eggs in a bowl.
Make 6 to 8 steaks in your hand. Brown on the Stove Top High. Remove from pan.
Add 2 cups beef broth, 4 Tbs. olive oil, and 4 Tbs. flour and whisk together to make gravy.
Add steak back to the Ninja pot and cover with gravy. Turn your Ninja to Oven setting of 325°. Add the potatoes back to the rack on top of steaks and bake for 20 minutes.
**Added comment by: Aurelia Dougan McCollom – My instructions for fixing the potatoes. Because she is using the multipurpose pan, the Oven setting should be used.
Cut up potatoes put in the multipurpose pan and drizzle with a good amount of olive oil. Sprinkle a package of Lipton onion soup mix over them. Put inside pot and set to Oven setting of 350° and bake while you are making patties. The potatoes take longer than the steaks. Remove the pan and rack. Add steaks to gravy. Replace the rack and pan back to the Ninja or about 10 minutes or so.
****
Salisbury Steak Meatballs
Ingredients:
2 pounds ground beef
¾ cup seasoned breadcrumbs
¼ cup brown mustard
¼ cup ketchup
1 teaspoon powdered beef Base or crumbled beef bouillon cubes
1 tablespoon Worcestershire sauce
½ teaspoon Salt
½ teaspoon Black Pepper
1 whole half Stick (1/4 Cup) Land O' Lakes Salted Butter
1 whole large onion, halved and sliced
2-½ cups beef broth
1 tablespoon Worcestershire sauce (addition)
1 tablespoon ketchup (additional)
2 tablespoons cornstarch mixed with a little beef broth to make a thin paste
1 teaspoon Kitchen Bouquet (optional)
1 pound egg noodles, cooked to al dente and drained
Minced Fresh Parsley
Directions:
To make the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate.
Turn your Ninja to Stove Top High and then add 2 tablespoons of Land O Lakes® Butter. When melted, add half the meatballs and gently move around the pot to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs. In a small bowl, mix ½ cup of beef broth with the cornstarch.
Add the onions and cook for 3-4 minutes, until golden brown and starting to soften. Add 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to your Ninja, reduce the heat to Stove Top Low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. (Splash in more beef broth if needed for thinning.) To give the sauce a deeper color, add a little Kitchen Bouquet.
Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of Land O Lakes® Butter and sprinkle with minced parsley.
Recipe note: Sauce should be thick and glossy!
****
Salisbury Steak Quick & Easy, By: Gunney Keene
Ingredients:
1 package Ballpark Precooked Frozen Hamburger Patties (6-count, 18 oz. package – any flavor)
½ cup onion, diced
1 jar Heinz Homestyle Savory Beef Gravy Family Size (18 oz.)
1 can Campbell's Condensed French Onion Soup (10.5 oz.)
1 tub Knorr Homestyle Stock Beef Flavor Concentrated Stock (1.165 oz.)
1 can mushrooms (drained weight 4.0 oz.) optional
Directions:
Place the frozen patties in the Ninja pot on Stove Top High. (Usually 4 patties will fit in the pot; you may have to cook the other two in another batch). Cook the patties until they brown and start to sizzle on one side. Flip the patties over and repeat on the other side. Once the patties are brown and hot, remove them from the pot. Remove any excess grease from the pot if necessary. Add the onion and mushrooms to the pot and sauté until tender. Pour in the gravy, the French Onion soup and the tub of stock to the pot and stir to combine. Carefully add all of the hamburger patties back into the pot trying to submerge each one in the sauce. (Some will stick up through the sauce.) Put the lid on the Ninja and continue to cook on Stove Top High until the sauce is bubbling hot and the patties are hot all the way through. If you are not ready to serve right away, turn the Ninja to the Buffet setting. Serve patties and gravy sauce with mashed potatoes and a veggie like peas. (My family likes Bob Evan’s heat & serve Mashed Potatoes).
****
Salisbury Steak - Slow Cooked, By: Chris White, October 23, 2016
Ingredients:
6 oz sliced mushrooms
½ onion, sliced
1½ cups beef broth (low sodium)
1 oz package brown gravy mix (dry)
2 tablespoons ketchup
1 teaspoon dijon
2 tablespoons fresh parsley
2 tablespoons corn starch
4 tablespoons water
Beef Patty Ingredients:
1½ lbs lean ground beef
1 egg yolk
¼ cup minced onion
⅓ cup Panko bread crumbs
3 tablespoons milk
1 clove garlic
salt & pepper to taste
Directions:
Combine beef patty ingredients and form 6 patties. Turn the Ninja to Stove Top Medium/High. Brown the patties about 3 minutes per side. Remove when browned on both sides. To the Ninja pot, add the mushrooms & onions.
Layer beef patties over mushrooms. Combine remaining ingredients except water and cornstarch. Pour over beef. Turn the Ninja to Slow Cook Low for 5 hours. Once cooked, remove patties and set aside.
Increase heat to Slow Cook High. Combine cold water and cornstarch. Stir into the broth and let cook until thickened. Return the beef back into the sauce to coat. Serve over mashed potatoes or rice. Serves: 6
****
Salisbury Steak – Slow Cooked*, By: Patti Wagner Johnston, July 9, 2016
Ingredients:
2 lbs lean ground beef
1 (1 ounce) envelope dry onion soup mix
½ cup Italian seasoned bread crumbs
¼ cup milk
¼ cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounces) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
¾ cup water
Directions:
In a large bowl, mix together the ground beef, onion soup mix, bread crumbs and milk using your hands. Shape into 8 patties. (These were made oblong).
Heat the oil in the Ninja. Dredge the patties in flour just to coat and quickly. Turn the Ninja on Stove Top High. Brown on both sides, removing as necessary. When all are browned, return to the Ninja stacking alternately like a pyramid. (Mine all fit on the bottom of my Ninja). In a medium bowl, mix together the cream of chicken soup, au jus mix and water. Pour over the cooked patties. Turn to Slow Cook Low and cook for 4-5 hours or until ground beef is well done. Remove the patties to thicken the gravy when done with a little flour and water mixture on Stove Top High. Return to the Ninja. Turn to Buffet/Warm to hold.
****
Salisbury Steak - Slow Cooked
Ingredients:
2 pounds ground beef
1 pack dry onion soup mix
¼ cup Italian breadcrumbs
¼ cup milk
¼ cup flour
2 tsp or so of olive oil
2 (10¾ oz) cans cream of mushroom soup
1 (1 oz ) package dry au jus mix
1 (.875 oz) package brown gravy mix
1½ cup water
Directions:
In a large mixing bowl, mix together ground beef, onion soup mix, breadcrumbs, and milk.
Divide and shape beef mixture into 8 oval-shaped patties. Coat each patty in the flour and set aside.
Heat the olive oil in your Ninja Stove Top High and brown both sides of the patties. Place patties in the Ninja, overlapping if necessary.
In another mixing bowl, combine mushroom soup, au jus mix, brown gravy mix, and water. Pour over the patties in the Ninja.
Cook on low for 6 hours or high for 4 hours. Serves 8.
****
Sauerbraten, August 7, 2017
Ingredients:
3 pounds beef rump roast
2 large onions, chopped
1 cup red wine vinegar, or to taste
1 cup water
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon white sugar
10 whole cloves, or more to taste
2 bay leaves, or more to taste
2 tablespoons all-purpose flour
salt and ground black pepper to taste
2 tablespoons vegetable oil
10 gingersnap cookies, crumbled
Directions:
Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in the Ninja pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
Wipe out Ninja or wash.
Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
Heat vegetable oil in the Ninja pot on Stove Top High; cook beef until brown on all sides. Pour reserved marinade over beef, cover, and reduce heat to Stove Top Low/Medium. Simmer until beef is tender, 3½ to 4 hours. (I think Slow Cook Low for 5-6 hours would work). Remove beef to a platter and slice.
Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened. Serve gravy over sliced beef.
Serve with potato dumplings.
****
Savory Pot Roast - Ninja Recipe
This recipe elevates an inexpensive cut of meat to something worthy of a special meal. Browning beef first is essential to creating the rich flavor base, and now you can do it all in the same pot.
PREP: 20 minutes • COOK: 6 hours, 25 minutes • SERVINGS: 8
Ingredients:
1 boneless beef chuck roast (3 to 4 pounds)
¼ cup plus 2 tablespoons flour
¼ cup olive oil
2 carrots, peeled and chopped
2 stalks celery, chopped
1 medium onion, chopped
3 cloves garlic, crushed
1 can (28 ounces) whole plum tomatoes in purée
1 cup each red wine and beef broth
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 tablespoon butter, softened
Directions:
Coat beef with ¼ cup flour.
Pour half of oil into pot. Set to Stove Top High and heat oil. Add beef to pot. Cook uncovered 10 minutes or until browned on all sides. Remove beef from pot.
Add remaining oil, carrots, celery, onion, and garlic to pot. Cook uncovered 10 minutes or until vegetables are tender, stirring occasionally. Add tomatoes, wine, broth, thyme, and rosemary and heat to a boil.
Return beef to pot. Set to Slow cook Low for 6 to 8 hours. Cover and cook until beef is fork-tender.
Remove beef to cutting board. Stir butter and remaining flour in bowl. Stir butter mixture into pot. Set to Stove Top High. Cook uncovered 2 minutes or until gravy is thickened. Serve beef with gravy.
****
Savory Pot Roast*, By: Michael Lostra
I just modified the recipe in the inspiration guide, took out the 'maters and put in 'taters. Added 'shrooms and onions, and there it is. I also put in almost two cups (1 full can, 14 oz) of beef broth cause of the loss of the liquid from the tomatoes.
****
Scotch Eggs*, By: Diane French, February 14, 2017
Ingredients:
4 hard boiled eggs
1 beaten egg
75g (2/3 cup) breadcrumbs - (I used Panko crumbs)
Handful of herbs (your choice)
Pinch of nutmeg
Salt & pepper – to taste
Flour for dusting
Pinch of mustard powder
6 good quality sausages - skins removed (I used a package of minced beef )
Directions:
Turn the Ninja to 200C or 400°F.
Add the herbs and nutmeg to breadcrumbs. Salt & pepper, to taste.
Season flour with mustard powder. Salt & pepper, to taste.
Flatten the sausage meat out and dip hard boiled egg into flour then place the egg in the middle of the sausage meat. Cover the egg all over with the meat.
Dip the meat coated egg with the beaten egg. Dip into the bread crumbs.
Place on the Ninja baking rack. Cook for 20-30 minutes. At about 25 minutes, I took them off the rack and placed directly in the Ninja pot. Brown on both sides.
****
Shoyu Hot Dogs, By: Jessica Conol
12 hot dogs (cut into pieces)
1/3 cup shoyu
1/3 cup brown sugar
Splash of Oyster sauce
½ onion (thin slices)
Set Ninja to Stove Top Medium. Add little water to bottom of pan. Add hot dogs and let them cook for 10 minutes. Add onion and garlic until cooked. In a bowl, combine shoyu, brown sugar, oyster sauce in bowl. Mix well. Add to hot dogs. Simmer for 15 minutes.
****
Shredded Beef Tacos*, By: Rita Ramos, May 4, 2014
We had an early Cinco de Mayo celebration and I decided to make some shredded beef tacos.
Ingredients:
1.5 pounds beef chuck roast
2 tablespoons New Mexico chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 cup beer
2 tablespoons tomato paste
1 sweet onion, sliced
4 cloves garlic, minced
2 tablespoon extra virgin olive oil
Flour tortillas
Directions:
Set the Ninja 3-in-1 to Stove Top High.
Pour the beer and tomato paste in a bowl and mix and set aside.
Combine the chili powder, cumin, garlic powder, onion powder, salt and smoked paprika in a bowl to make a spice rub. Rub the beef with this.
Add the olive oil to the pot and sear the beef. Once the beef is seared, add onions and garlic to the Ninja and stir it up good. Cook the onions and garlic for a few minutes. Pour the beer/tomato paste mixture into the pot. Cover and set on Slow Cook High for 4 hours. After 4 hours take a look — yup, it’s done. Looks a little scary! Shred the beef and mix it up with the other goodies in the pan.
Taco toppings:
Tomato
Red onion
Jalapeños
Cilantro
Queso fresco
Sliced avocado
I prepped the avocados ahead of time. To keep them from turning brown I put them in ice water and covered with plastic. They’ll last a couple of hours this way. Put it all together.
http://whats2eat2day.com/2014/05/04/shredded-beef-tacos/
****
Sirloin & Peppers with Rice*, By: Mary Nuzum-Osborn, March 23, 2015
Ingredients:
¼ tsp Almond oil
1 lb sirloin steak, cubed
1 onion sliced
2 peppers sliced
1 package brown gravy mix
1 can beef broth
water chestnuts
Directions:
Turn your Ninja to Stove Top High to brown steak, onions and peppers in oil. Add the brown gravy mix and beef broth. Cook on Slow Cook Low for 3 hours. After 2 hours of cooking, add the water chestnuts. Remove meat and veggies from broth and save broth for another meal. Serve meat over fried rice with broccoli.
****
Sirloin Steaks with Mushrooms and Onions*, By: Cindy Guth
My first Ninja Meal.
This is Lesley Weston Stevens’ garlic stuffed Top Sirloin with mushrooms and onions but I made a few changes to it. I could not find top sirloin steaks I liked so I used small filet steaks. I also used baby Bella mushrooms instead of regular mushrooms. And I used the chopped garlic in the glass jar instead of garlic cloves. I did 8 min on each side. It was very good! It was well done, so if you like med well I would maybe do 5 or 6 minutes on each side.
Recipe used: Garlic Stuffed Top Sirloin Steaks with Mushrooms and Onions*, By: Lesley Weston Stevens
****
Sliders, By: Jennifer Hoehn, June 5, 2016
Ingredients:
3-4 lb beef roast
1 packet dry brown gravy mix
1 packet dry Italian dressing mix
1 packet dry Lipton onion soup mix
1 cup of water
1- 16 oz bottle picante sauce
1 package of small dinner rolls or the Hawaiian rolls
cheese
Directions:
Mix the 3 packets and water together and stir. Pour a small amount of the packet mixture in the bottom of the Ninja. Add the beef roast and pour the remaining mixture over the top. Pour the entire jar of picante sauce over all. Turn your Ninja to Slow Cook Low for 4-5 hours, or until done. When meat is done carefully shred it inside the Ninja, being careful not to scratch the pot, or remove to shred. Caramelize a large sliced onion, by using a 2nd Ninja, or on your range top. Slice open your desired rolls. Butter the bottoms and lightly toast in your oven. Remove. Place the bottom rolls in baking dish. Place meat on top of the roll and then the onions. Add whatever kind of cheese you like. Add the bun tops. Cover the pan with foil, put in a 400° degree oven just until cheese is melted.
**Added comment by: Aurelia Dougan McCollom – If you remove the meat and wipe out your Ninja, you can place the sliders in your multipurpose pan to heat. You can also stack them. Just add the rack and place the pan. Place the lid. I would add water and steam them for just a few minutes.
****
Sliders, By: Carol Stowe, April 24, 2014
Ingredients:
1 pound ground beef
4 inch cubes cheddar (for sliders i would do 8 1/2 inch cubes? or maybe mix with shredded cheese instead?)
salt and pepper
2 teaspoons canola oil
2 medium onions chopped
1/4 cup bbq sauce
1 Tbs. dijon mustard
rolls
Directions:
Shape beef into burgers (with sliders I usually use 2 oz of beef for each).
Make an indentation in each and place cheese. Press beef around cheese to enclose it. Season with salt and pepper as desired. Pour 1 tsp oil into pot.
Set to Stove Top High and heat oil, stir in onions and cook until onions are tender. Stir in bbq sauce and mustard; cook for 1 minute then move to one side of the pot. Add the remaining oil and burgers to pot. Cook uncovered for 9 minutes (sliders will cook a bit faster than this) or until burgers are cooked through turning over once halfway through. Serve the onion mixture and burgers on rolls.
And probably what I would do is cook up some bacon first, then make everything in bacon grease instead of canola oil. And obviously put bacon on the sliders too.
I am actually thinking I might make these tomorrow.
This recipe is mostly from the book.
****
Sloppy Joes*, By: Danielle Keniston-Foss, August 27, 2015
Amounts were not given in this recipe. Use amounts for your family and taste.
Turn to Stove Top High and brown hamburger. Drain and set aside. Add butter and fry onions and green peppers. Add hamburger back to the Ninja. Add a can of brown gravy and a half packet of brown gravy mix, with ketchup and Worchestire sauce. Mix well. Turn your Ninja to Slow Cook Low for 30 minutes. Add cream cheese that you have cut into squares and cook for another 30 minutes.
****
Sloppy Joes, By: Christie Voorhees Kuhn, December 2, 2014
Ingredients:
1 pound ground beef
1 can Campbell's chicken gumbo soup
½ cup ketchup
3 Tbs. mustard
Black pepper
Directions:
Turn your Ninja to Stove Top High and brown ground beef. Brown ground beef. Season with black pepper. Drain fat and discard. Add soup, ketchup, and mustard. Stir together and simmer about 15 minutes, stirring occasionally.
Add more ketchup and/or mustard to taste. Serve on warmed hamburger buns. Turn to Buffet/Warm setting to hold.
****
Sloppy Joes*, By: Barb Ruiz Rizzio-Meyer, May 5, 2014
Ingredients:
2 Tablespoons Butter
2½ pounds Ground Beef
½ whole Large Onion, Diced
1 whole Large Green Bell Pepper, Diced
5 cloves Garlic, Minced
1½ cup Ketchup
1 cup Water
2 Tablespoons Brown Sugar
2 teaspoons Chili Powder (more To Taste)
1 teaspoon Dry Mustard
½ teaspoon Red Pepper Flakes (more To Taste)
Worcestershire Sauce, To Taste
2 Tablespoons Tomato Paste (optional)
Tabasco Sauce (optional; To Taste)
Salt To Taste
Freshly Ground Black Pepper, To Taste
Kaiser Rolls
Butter
Directions:
Add butter to your Ninja and turn to Stove top High. Add ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.
If you have a 2nd Ninja, spread rolls with butter and brown on Stove Top High. Spoon meat mixture over the rolls, topping with a slice of cheese, (optional)
****
Sloppy Joes; Homemade, By: Jen Johnson Nichols, December 2, 2014
Ingredients:
2 pounds ground beef
1 regular size can tomato soup
½ cup ketchup
3 Tablespoons Worcestershire sauce
1 Tablespoon apple cider vinegar
2 Tablespoons brown sugar
1 Tablespoon yellow mustard
1 teaspoon ground sea salt
1 teaspoon ground black pepper
Directions:
Start by cooking your hamburger in Ninja Stove Top Medium/High while chopping it up with a spatula while cooking until you have it all chopped up and let it cook until all your hamburger is brown. Then drain away all the grease and other liquid.
Now add in all of the other ingredients with the hamburger stirring to be sure that all your ingredients are very well mixed together. Turn your heat down to Stove Top Low and allow your hamburger and other ingredients cook and come together. Turn to Buffet/Warm setting to keep warm.
****
Smothered Steak, By: Glenna Smothers Lightsey, June 25, 2016
I made what I call smothered steak. Sorry don't have a picture. But it was yummy.
Ingredients:
4 round steaks
salt and pepper
flour
3 or 4 Tbs. canola oil
water to cover
sliced mushrooms (optional)
water and cornstarch – for gravy
Directions:
Season the round steaks with salt and pepper. Coat in flour. To the Ninja pot, add the oil. Turn to Stove Top High and brown. Remove the steaks from the Ninja, and make a roux. Return the steaks back to the pot. Turn to Slow Cook Low. Cover the steaks with water and add sliced mushrooms (optional). Cook about 4 hours. When done, make a slurry of water and cornstarch to thicken the gravy.
****
Smothered Steak, By: Cindi MacDonald Gardner, January 14, 2016
Ingredients:
1½ lb of chuck or round steak cut in strips
1/3 cup flour
1 tsp salt
¼ tsp pepper
1 large onion sliced
1 or 2 green peppers, sliced
4 oz can sliced mushrooms, drained
1 Tbs. Worcestershire Sauce
1- 15 oz can or a 10 oz package of French style frozen green beans
8 oz can tomato sauce
Directions:
Coat round steak in flour, salt and pepper. Add to the Ninja pot. Add remaining the ingredients and cover and cook Slow Cook Low for 8 hours or Slow Cook High for 4 hours. Turn to Buffet/Warm to hold.
Serve with rice.
****
Spagallia*, By: Novella Sterling Smith, Compliments of Cooking It YOUR Way!, July 29, 2014
This Recipe was given to me By My Friend: Westlena Kellum Huskey
Ingredients:
2 lbs of ground chuck
1 ½ tsp garlic powder
2 tsp chili Powder
Salt to taste
Pepper to taste
1 small onion, diced
4 medium potatoes, diced
1- 4 oz can green chilies
1 can Ro-Tel
Directions:
Add ground chuck, onion & potatoes to your Ninja. Cook on Stove Top Medium for 30 minutes or until done to your liking. Stir occasionally to mix well. Drain the grease. Add back to Ninja. Stir in green chilies, Ro-Tel & seasonings. Heat on Stove Top Low until hot. ENJOY!
Serve as a main dish or wrap up in a tortilla. Add toppings of choice for a burrito! Very versatile recipe.
****
Spicy Beef Brisket, Crock Pot*, By: Lulu Tordecilla Catarroja
Ingredients:
1- 3.5-4 pound beef brisket
2 cups water
¼ cup ketchup
1 envelope onion soup mix
2 Tablespoons Worcestershire sauce
1 clove chopped garlic
¼ teaspoon pepper
½ teaspoon cinnamon
¼ cup water
3 Tablespoons all-purpose flour
Directions:
Place the brisket in the Ninja, trimming if necessary.
In a separate bowl, combine the water, ketchup, soup mix, Worcestershire sauce, cinnamon, garlic, and pepper. Pour over brisket. Cover and cook on Slow Cook Low for 10-11 hours on or 5-5 ½ hours on Slow Cook High. Turn the Ninja off and make gravy. Keep the brisket in the Ninja while you complete the final step.
To make gravy:
Ladle out about 1 ½ cups of the cooking liquid.
In a small saucepan, stir the ¼ cup cold water into the flour. Slowly add the 1 ½ cup cooking liquid. Cook and stir until thickened and bubbly. Cook and stir one minute more.
Remove the brisket to a serving platter and pour the gravy over the surface of the brisket.
Slice the beef in thin slices across the grain. Serve with the gravy.
Makes 10 servings. About 6 ounces each.
****
Spicy Mexican Pot Roast*, By: Tammy Ullrich, April 21, 2016
Ingredients:
4 lb. Chuck roast
2 cans red enchilada sauce - (I used 1 mild and 1 hot)
1 Fajita Seasoning packet
1 onion, sliced
1 (8 oz.) package sliced mushrooms
Directions:
Turn the Ninja to Stove top High. Sear the roast for 3-4 minutes per side. Add the enchilada sauce, fajita seasoning, onions and mushrooms. Turn to Slow Cook Low for 7-9 hours.
Can be shredded for burritos, or eaten as a dinner roast.
****
Spicy Shredded Beef Tacos*, By: Cindy Halverson Brewer
Ingredients:
2 tablespoons vegetable oil
1 pound lean beef chuck, trimmed and cut into 1 inch cubes
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground cumin
1 (16 ounce) can diced tomatoes (I substituted Pace Picante sauce)
Directions:
I first browned the meat in the vegetable oil on Stove Top High. Add the remaining ingredients, and switch to Slow Cook high for 4 hours. When it was done, I shredded the meat.
****
Spicy Steak & Peppers*, By: Barbara Bonner, September 20, 2015
Ingredients:
1 lb strip steak trimmed and cut in bite size pieces.
½ cup low sodium soy sauce
½ cup water
2 tablespoons mirin
2 tablespoons Worcestershire sauce
1 tablespoon fresh ginger
½ teaspoon garlic powder
3 teaspoons cornstarch
1 large red pepper cut in at least ½ inch strips
1 large green pepper cut in at least ½ inch strips
1 large onion diced
1 broccoli crown separated into large bite size pieces
3 garlic cloves finely minced
1 Tbs. canola oil
2 Tbs. sesame oil - divided
3-4 teaspoons sriracha
1 package Ready-to Heat Seed of Change Quinoa and Brown Rice
Directions:
Combine soy sauce, water, mirin, Worcestershire sauce, ginger, garlic powder and cornstarch in a medium ceramic bowl. Mix with whisk. Add the beef strips and allow to marinade for 30-90 minutes.
Turn your Ninja to Stove Top High with one tablespoon canola oil and one tablespoon sesame oil. Heat until smoking. Swirl to coat the Ninja. Stir the beef in the marinade to get the cornstarch mixed again. Remove the beef from the marinade and carefully add to the hot oil. Do NOT discard the marinade. Cook for about 5-6 minutes stirring halfway through. Remove, cover and keep warm.
Add another tablespoon of sesame oil. Add the broccoli and cook for about 1-2 minutes stirring once. Add the peppers and onions and cook for 3-4 minutes stirring once or twice. Add the garlic and cook for 1 minute. Remove all veggies from and keep warm.
Stir the marinade to mix the cornstarch again. Add to the Ninja and bring to a boil. Stir often. Boil for 1-2 minutes until thickened. Add the cooked beef and vegetables back into the Ninja. Add 3-4 teaspoons of sriracha to taste. Stir. Add the Seed of Change Quinoa and Brown Rice and heat for 1-2 minutes to warm. Serve.
**Mirin - Condiment
Mirin is an essential condiment used in Japanese cuisine. It is a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. Wikipedia
****
Spicy Steak & Peppers with A Twist*, By: Bonnie Smith, January 21, 2016
I made the spicy steak and peppers (in the files) with a few changes. The fun part of checking out the recipes! I wanted to try something different and cook the rice with the meat-in a sense.
Original Recipe.. Spicy Steak & Peppers*, By: Barbara Bonner, September 20, 2015
Ingredients:
1 lb strip steak trimmed and cut in bite size pieces.
½ cup low sodium soy sauce
½ cup water
2 tablespoons mirin
2 tablespoons Worcestershire sauce
1 tablespoon fresh ginger
½ teaspoon garlic powder
3 teaspoons cornstarch
1 large red pepper cut in at least ½ inch strips
1 large green pepper cut in at least ½ inch strips
1 large onion diced
1 broccoli crown separated into large bite size pieces
3 garlic cloves finely minced
canola oil
sesame oil
3-4 teaspoons sriracha
2 Tbs. butter
2 cups beef broth
1 cup white long grain rice
Toasted almonds
Directions:
Combine soy sauce, water, mirin, Worcestershire sauce, ginger, garlic powder and cornstarch in a medium ceramic bowl. Mix with whisk. Add the beef strips and allow to marinade for 30-90 minutes.
Using Stove Top High, brown the rice in some butter, until a nice golden orange brown in color. Remove and set in a bowl. Cook the meat, remove and place in the multipurpose pan for the Ninja. Add another tablespoon of sesame oil. Add the broccoli and cook for about 1-2 minutes stirring once. Add the peppers and onions and cook for 3-4 minutes stirring once or twice. Add the garlic and cook for 1 minute. Remove all veggies from and keep warm. Stir the marinade to mix the cornstarch again. Add to the Ninja and bring to a boil. Stir often. Boil for 1-2 minutes until thickened. Add the cooked beef and vegetables back into the Ninja. Add 3-4 teaspoons of sriracha to taste. Stir. Remove the sauce and vegetables place on top of the meat. Return the rice and add the beef broth. Bring to a boil, and turn to Stove Top Low. Add the rack and place the meat and vegetables on the rack. Cook on Stove Top Low for about 20 minutes. Just to be sure it was cooking properly, check it half way through. When serving, sprinkle the rice with toasted almond pieces. It was delicious.
**Side note: for the mirin the recipe calls for I substituted rice vinegar with sugar.
**Mirin - Condiment
Mirin is an essential condiment used in Japanese cuisine. It is a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. Wikipedia
****
Spoon Tacos*, By: Joni M. Reed
Came home hungry again and looking for something in a hurry. When I was a Scout Leader we made spoon tacos at camp, they are so easy and done in about 30 minutes on Stove Top High.
Ingredients:
1½ - 2 lbs ground beef, (or other meat)
¼ cup Taco seasoning
2/3 cup water
garlic and green taco sauce, (optional)
1 can refried beans
Fritos
Cheese
sour cream
Western dressing
Lime-a-Rita, (Adults Only!)
Directions:
Brown 1½ to 2 lbs ground beef on Stove Top High.
Drain excess grease, use paper towels or use a turkey baster to remove it.
Add the taco seasoning and water (I also added some garlic and green taco sauce.
Once water has boiled off, add the refried beans and mix in. Cook until heated through.
Here you could also add anything else you like on tacos, or add it when you have everything in bowl.
Break up Fritos into a bowl,
Drop hot mixture on top and add cheese, sour cream and Western dressing or whatever other ingredients you want.
Eat. Simple, easy, & tasty.
Kids love making these, but the Lime-a-Rita is only for WE adults.
****
Standing Rib Roast*, By: Vonnie Schroeder, December 21, 2018
Ingredients:
3 bone, 5 lb. roast
seasoning of choice
Directions:
Take the roast out of the refrigerator and season all sides heavily. Let rest outside of the refrigerator for at least an hour, so it cooks evenly.
Turn the Ninja to Stove Top High. Sear on all sides for 5-7 minutes each. Add the Ninja rack. Add 4 cups of beef broth to the Ninja pot. Turn to the Oven setting of 375°F. Cook 1 hour for rare. Amazing.
****
Steak & Potatoes*, By: Allana Alla Sverbil, February 9, 2015
Top round steak
The rub on the steak is olive oil mixed with steakhouse onion burger with garlic seasoning. The seasoning is by McCormick - Grill Mates. (I will probably marinate it over night next time so that the seasoning absorbs a little bit more.) Same goes for potatoes and onions.
Recipe:
Cook on Stove Top High until both sides of steak are browned to your liking.
Turn to Oven of 350° and put chopped potatoes and onion in and transfer the steak to the rack for about 25 minutes so that the potatoes and onions have time to cook.
It turned out very flavorful and made quickly
****
Steak & Wild Rice Skillet, By: Kelli Austin, February 9, 2015
I made my nephew's favorite meal in the Ninja. Set the Stove Top High, season as many steaks as you need to cook with salt, course ground pepper and Stubbs'® Grub Rub. Sear both sides of several steaks. Put a cup and a half beef broth in with steaks, put on oven 375°F for an hour to make tender. Open 2 packets of long grain and wild rice from Uncle Ben's that can be microwaved. Cook in the broth with the meat. Throw in mushrooms, onions and a tablespoon of butter and cook 15-20 more minutes. It's tender enough to cut with a fork and very tasty. My mom always made this in a cast iron skillet in the oven. It tastes just the same in the ninja. I used rib eyes I got on sale but any steak will work.
****
Steak Dinner & Dessert – Using 2 Ninja’s*, By:Cathy Schultz, June 13, 2015
Ingredients: for the 3-in-1
2 hand sized frozen steaks
2 boxes of button mushrooms
½ cup dried minced onions
1 package brown gravy mix
2 cups water
Directions:
Sear the steaks using Stove Top High. Add mushrooms, onions, and gravy mix. Turn your Ninja to Slow Cook Low for 2 hours. When time is up, add the water to make the gravy.
Ingredients: for the 4-in-1
1 potato wrapped in foil
½ lb brussel sprouts halved, in foil pouch with 3 Tbs. water
2 apples, diced, ½ tsp cinnamon, ¼ cup dried cranberries, 1 natures valley crunchy oats & dark chocolate bar, crumbled with 2 Tbs. water, in a foil pouch
Directions:
Add all 3 foil pouches to the multipurpose pan. Place your rack, add the pan. Turn your Ninja to 350° for 1 hour.
****
Steak Pizzaiola*, By: Sharon Garzone, January 26, 2015
Ingredients:
3-4 lbs Chuck Roast
2 Tbs. olive oil
2 - 28 oz. cans crushed tomatoes
½ can water, (14 oz)
5 garlic cloves chopped
2 tsp dry oregano
1-2 Tbs. dry basil
1 medium onion, chopped
1 tsp garlic powder
1 tsp crushed red pepper, (optional)
salt & pepper, to taste
Directions:
Sprinkle meat with salt & pepper
Turn your Ninja to Stove Top High, add oil and brown meat on all sides. Remove meat to a platter. Meanwhile prepare tomato sauce on the side in a large mixing bowl. Mix remaining ingredients together. Turn Ninja to Slow Cook Low and return meat to pot. Pour tomato sauce mixture over the chuck roast and cook covered for 8 hrs.
Serve with spaghetti, linguine, rice, egg noodles or even mashed potatoes topped with the sauce. Sprinkle with Pecorino Romano grated cheese.
****
Steak Sandwiches, By: Susan Davis, March 4, 2016
Ingredients:
2 Tbs. butter
thin cut steak cutlets - cut in thin strips
1 green pepper and onion, thinly sliced
mushrooms, sliced
2 beef bouillon cubes
¼ cup water
garlic, onion powder, salt and pepper, to taste
sliced cheese of choice
Directions:
Turn the Ninja to Stove Top High. Add butter. Add steak and saute vegetables. Add bouillon cubes, spices and water. Turn to the Oven setting of 250°F. Cook until tender. When done, stir and put sliced cheese on top to melt.
Use pita or favorite bread. Quick, easy and tender!
****
Steaks
Seasoned with your favorite rub and coated in vegetable oil. Preheat the Ninja on Stove Top High. Once sprinkled water dances and dissolves immediately, it's ready. Lay the treated steaks in the pot. I'm going for 6 minutes a side, but you can go up to 10 for well-done. After the 6 minutes (or however long) flip the steaks. Make sure you only flip once to evenly cook each side. Once on the second side, top off the steak with a dollop of butter. After the steaks are done cooking, wrap them up in tinfoil until they're ready to be served. And serve 'em up! 6 min gets you a little pink, so adjust to your preference.
****
Steaks in My Ninja, My 1st Time!*, By: Cathy Giovanine
Okay here is my first try at a steak done in my ninja. I just kind of threw it all together. I didn’t really use a recipe. Of course I got inspiration from other recipes from my Ninja family. It came out great. !!!!!!
Ingredients:
2 med onions chopped or sliced; or however you want them cut
8 oz container of baby bella sliced mushrooms
2 steaks - I used boneless strip steak
Steak Seasonings
Directions:
Turn on Stove Top High. Melt some butter; as much as you want, I used half a stick as I’m a butter lover.
Cook onions to your liking. I made mine slightly soft. Season onions with salt and pepper. Add mushrooms cook until they get brown; or once again until they are the way you want them. Take the onions and mushrooms out. Put the steaks in and cook to your liking and then add the onions and mushrooms right back to the pot. Cook that for a few minutes, and dinner is done.
It came out great and very tender.
Oh, and don't forget to season your steaks...I used the rest of my Weber Grill Steak and Hamburger Seasoning.
****
Steamed Cheeseburgers*, By: Julie Starcher Hutton, April 27, 2015
Made steamed cheeseburgers for the first time. My brother swears by them. There is a restaurant in Connecticut that serves them. He then made them in the Ninja and said they were exactly the same.
Add 2 cups of water to your Ninja and place the rack. Season your burger, and place on the rack. Cut up some Monterey Jack cheese and place in a small oven safe bowl next to the burger. Steam both on Stove Top High for 7-10 minutes. You do not turn the burger. Remove and dress your bun. Pour the cheese over the burger. They turned out pretty good. I would like to try it next time with turkey.
****
Stir-Fried Beef & Broccoli with Cellophane Noodles*, By: Cami Bearden Thomas, January 14, 2015 – Ninja Recipe Book
Ingredients:
1 tablespoon vegetable oil
1 pound boneless sirloin beef steak, cut into thin strips
1 clove garlic, minced
1 tablespoon grated fresh ginger
4 cups fresh broccoli florets
¾ cup water
1/8 cup oyster or hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon cornstarch
1 package (4 ounces) cellophane noodles, reconstituted according to package directions
Directions:
1. Pour oil into pot. Set to Stove Top High and heat oil. Add beef, garlic, and ginger and cook uncovered 10 minutes or until beef is browned, stirring often. Add Broccoli and cook 1 minute.
2. Stir water, oyster sauce, soy sauce, vinegar, and cornstarch in bowl. Add to beef mixture and stir to coat. Cover and cook 3 minutes or until broccoli is tender. Serve beef mixture over noodles.
Serving Tip: Serve over rice instead of cellophane noodles for a more traditional twist. For a change of pace, replace broccoli with bell peppers and asparagus or replace beef with chicken strips.
It was really good served over rice. Cooked up quick and meat was very tender. Next time might double the sauce mixture and add some pea pods and mushrooms. I definitely will make this dish again.
****
Strip Loin Roast with Herb Crust, By: MaryJo Powell, December 3, 2014
Every so often they put strip loin roasts on sale cheap and I get one to do this recipe. As I said I haven't tried it in the ninja but have changed the recipe to mention the ninja and adjusted one temperature. It should work out fine in it -- just keep a watch on the times. I reduced the sear temp 25° because of the Ninja. The drippings make the best gravy.
Ingredients:
4 garlic cloves
8 fresh sage leaves or ¾ tsp dried sage leaves
4 tsp fresh thyme leaves or 1¼ tsp dried thyme
4 tsp olive oil
4 tsp salt
1½ tsp ground black pepper
1 4-5 lb strip loin roast
Directions:
With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
Pat meat dry with paper towel. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made a day ahead; keep refrigerated). I put it in a zip-lock bag overnight.
Preheat Ninja Oven to 425°. Place meat, fat side up on rack in Ninja. Roast 15 minutes. Reduce oven to 350°. Roast until meat reaches 130° for medium rare (about 35 min); or 140° for medium (about 40 min). Remove from oven and let stand for 20 minutes. Cut crosswise into ½ inch thick slices.
****
Stuffed French Bread*, By: Tina LeGrand, October 27, 2015
Ingredients:
1 loaf French bread
1 pound ground beef
2 Tbs. chopped onion
½ cup chopped celery
1 tsp minced garlic
1 can cream of mushroom soup
2Tbs. milk
2 tsp Worcestershire sauce
salt and pepper, to taste
1½ cups shredded cheddar
Directions:
1. Slice the French bread in half, lengthwise. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set aside.
2. Turn your Ninja to Stove Top Medium or High. Brown the ground beef and onion. Drain any grease. Add the celery and garlic to the Ninja. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so.
3. Add the beef mixture to the bread in the large bowl. Stir to combine.
4. Turn your Ninja to the Oven setting of 350°F.
5. Pour mixture into the center of one half of the French bread. Spread out evenly. Top the mixture with shredded cheese. Top with the other half of bread. Cut in half for it to fit in the Ninja.
4. Bake each half on rack for 10-15 minutes until cheese is melted. Let stand 5 minutes before slicing and serving.
****
Stuffed Meatballs, By: Barbara Callahan, August 18, 2014
Ingredients:
buffalo mozzarella
ground beef
spicy marinara
artichoke hearts
angel hair pasta
Directions:
Take a small mozzarella cube and put inside the meat then roll the meat into a ball. I use the buffalo mozzarella and pinch pieces off a bit at a time. Sear the meatballs on Stove Top High. Add the marinara sauce and turn to Slow Cook Low for 2 hours. After 2 hours add the artichokes and cook for 1 more hour. Total cooking time is 3 hours, or until artichokes are tender. YUM!
**A message was sent for amounts, but I never received a reply. Please contact submitter personally for amounts if needed. – Aurelia Dougan McCollom
****
Stuffed Mozzarella Meatloaf *, By: Tammy McCollom
Prep time: 15 minutes - Cook time: 45 minutes - Yield: 6-8 servings
Courtesy of Dishin With Didi - www.dishinwithdidi.com
Ingredients:
Meatloaf:
2 lbs ground beef
2 eggs
1 tbsp dried oregano
2 Tbs. dried minced onion
1 tsp dried coriander
½ tsp dried cumin
½ tsp black pepper
2 ½ Tbs. Worcestershire sauce (can anyone really pronounce this)
2 Tbs. Ketchup
½ cup bread crumbs (I used seasoned)
6 Mozzarella cheese sticks
*I did not use salt in this recipe because the Worcestershire sauce is pretty salty*
Sauce:
8 oz tomato sauce
2 1/2 Tbs. brown sugar
1 tsp apple cider vinegar
1 tsp onion powder
¼ tsp coriander
¼ tsp black pepper
Pinch of salt
Directions:
Preheat Ninja to 350°F and add 2 cups of water to the crock.
In a medium bowl add all your ingredients for your meatloaf. Mix thoroughly so all ingredients have been incorporated.
On a flat surface, place your meatloaf mixture on a piece of foil and flatten slightly. My only advice is to make sure that the length of your meat mixture will be almost equal to the length of your cheese sticks.
Visually look at your mixture and lay 3 of the cheese sticks on one side. Lay the other 3 right behind them.
Take first the bottom (closest to you) beef mixture and bring over the cheese sticks, do the same with the other side (further away from you), and literally cover the cheese sticks.
Smooth out any gaps in the loaf and place gently in onto the rack. Poke holes in the foil so grease runs off.
In a small bowl, mix all the ingredients for the sauce. Adjust for salt if needed.
Cook the meatloaf ON Oven setting of 350° for 30 minutes.
Pour the sauce all over the top and cook an additional 15 minutes. Remove rack from Ninja and place meatloaf on a cutting board. Let rest about 15 minutes or so. Slice and serve with your favorite side.
****
Swedish Meatballs*, By: Gerrilyn Grant Gipson, June 2, 2015
Ingredients:
Pre-made fresh meatballs from Publix – amount depending on your family
1 can of Golden Mushroom Soup
1 cup of Beef broth
1packet of gravy mix
Sour cream, garnish
Directions:
Turn your Ninja to Stove Top High and brown the meatballs. Mix soup, broth and gravy together. Pour over the meatballs. Turn to Slow Cook Low for 2 hours. Add sour cream to taste when done. Easy!
****
Swedish Meatballs, By: Julie Okamoto Spencer, August 19, 2014
I took brown gravy mix with 2 cups of water and brought to a boil on Stove Top High. Added frozen Publix, (or your favorite brand) beef meatballs and an 8 oz. can of mushrooms. Cook for 10 minutes. Stir every few minutes. Add sour cream to taste.
****
Swedish Meatballs - Quick & Easy*, By: Lee Ann Maley Ferguson, November 22, 2016
Ingredients:
Small Bag frozen meatballs
2 cans Campbell’s cream of mushroom soup
Sliced onions (optional)
Pepper, to taste
Splash of milk to make sauce little thinner. If you like.
Directions:
Turn the Ninja to Stove Top Medium/High. Sauté the meatballs and onions or can use the Oven temperature of 350°F, to brown them.
Once browned to your liking and heated thru add soup. Stir to liquefy soup. Add milk if you'd like sauce to be thinner. We love lots of extra sauce. Let simmer together for maybe 10-15 minutes to get the flavors blended. I make mashed potatoes and corn and use gravy on potatoes too. Making tonight. So yummy!
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Sweet and Sour Steak Stir Fry, By: Julie Pera
Ingredients:
1½ -2 lbs. Round steak or Strip steak cut into 2 x ½ inch strips
1 cup beef broth
6 Tbs. apple cider vinegar
6 Tbs. Ketchup
6 Tbs. Soy sauce
4 Tbs. brown sugar
4 Tbs. cornstarch
1 tsp. ground ginger
¼ tsp black pepper
1 onion chopped
1 cloves garlic minced
1 green bell pepper
1 ¼ cup sliced mushrooms
1 ¼ cup grape tomatoes
4 Tbs. olive oil
Hot cooked rice
Directions:
In bowl combine broth, vinegar, ketchup, soy sauce, brown sugar, cornstarch, ginger and pepper. Mix well.
In your Ninja on Stove Top Medium setting brown steak with onion, garlic and green pepper until meat is almost cooked. Add mushrooms and cook about 5 more minutes. Stir the sauce before pouring it into the Ninja with meat and cook until sauce thickens; add grape tomatoes. Switch to Buffet setting. Stir and serve over hot rice.
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Swiss Steak, By: Vivia Decker, January 9, 2016
Ingredients:
Round steak; cut in serving size pieces and coated in flour
2 Tbs. flour
1 Tbs. onion powder
2 tsp garlic salt
1 tsp pepper
1 tsp paprika
8 oz can of tomato sauce
15 oz can of chopped tomatoes
1 cup water
Directions:
Mix all dry ingredients in the Ninja pot. Add the tomato sauce, tomatoes and water. Stir well to incorporate.
Place the floured meat into the pot, in a single layer, making sure that the meat is completely covered with the sauce.
Turn the Ninja to 350°F, for 45 minutes.
My husband LOVES this with the meat and mashed potatoes covered in the "gravy".
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Swiss Steak*, By: Sharon Garzone, April 24, 2015
Ingredients:
3 lbs. eye round roast - cut in 1" steaks
1 red bell pepper, sliced
1 green bell pepper, sliced
5 cloves garlic, chopped
1 large onion, sliced
1 8 oz. box fresh mushrooms, sliced
2- 28 oz. can crushed tomatoes
1- 32 oz. box beef broth
3 Tbs. Worcestershire sauce
2 tsp oregano
1 tsp crushed red pepper (optional)
salt & pepper to taste
Directions:
Sprinkle salt & pepper on steaks. Sear the steaks on both sides in Ninja pot using Stove Top Medium/High. Remove steaks to a platter. Add 2 Tbs. of oil to pot and sauté onions, peppers and garlic until tender. Remove veggies and set aside. Switch to Slow Cook, (7-8 on Low or 3-4 on High). Add beef broth, crushed tomatoes, Worcestershire sauce, oregano, red crushed pepper, salt and pepper. Return steaks and veggies to pot and cover. Make sure steaks are completely covered in the sauce. You can use 1 28 oz. can of crushed tomatoes and 16 oz. of beef broth, I just like extra sauce.
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Swiss Steak*, By: Anne Wood Conrad, October 30, 2014
Tried to make it like my Mom used to. Used three cubed steaks, seasoned, floured and browned in a some oil, Stove Top High. When browned, removed steaks and added onions, green peppers and some flour. Cooked and stirred a few, then returned steaks, added 1 can petite diced tomatoes, 1 small can tomato sauce and a tomato sauce can of water. Slow cook low for 4 hours. Salt and pepper to taste. Served over mashed potatoes. Yummy!!
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Swiss Steak with Beef Gravy and Potatoes*, By: Dana Cruce Polk
I seasoned the round steak and seared it on stove top high then I switched it to Slow Cook High and added the baby carrots, quartered new potatoes, and a quartered onion on top of the meat. Then combined the gravy and diced tomatoes and poured it on top of it all. Covered and cooked on Slow Cook High for 4 hours. The meat fell apart. I have made this in a regular crock pot and it did not turn hit near as good.
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Taco Bell Tacos*, By: Joseph Girouard, July 1, 2015
Taco Bell Tacos (adapted to Ninja from Food dot com copycat recipe), by
(A nearly close replica of Taco Bell’s seasoned meat – with 11 carefully measured and layered spice ingredients)
Spice Mix Ingredients:
1½ Tbs. Masa corn flour
4½ tsp. chili powder (I used 4 tsp. for some tang – you can regulate heat here)
1 tsp. minced onion
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. seasoning salt
½ tsp. paprika
½ tsp. garlic salt
½ tsp. beef bouillon (I dice cube into powder)
¼ tsp. cumin
¼ tsp. sugar
Other Ingredients:
1 1/3 lbs. lean ground chuck (I used 1 lb. ground beef, 92% lean)
1 cup shredded cheddar cheese
½ head iceberg lettuce, shredded (see ***TIP 1)
2 roma tomatoes , diced (I used 3 plum roma)
12 taco shells (I used 8 Old El Paso “Stand ‘n Stuff” shells – from box of 10)
Favorite taco sauce
1. Mix together all Spice Ingredients; blend well.
2. In Ninja on Stove Top High setting, brown meat, breaking up very finely with Ninja-friendly spatula (no metal) while stirring.
3. Turn off Ninja; rinse pan and meat with hot water, draining off grease (see ***TIP 2)
4. Return beef to pan, return pan to Ninja, set on Stove Top Low setting.
5. Add spice mix, stirring thoroughly.
6. Add 1 cup water to beef mixture and simmer on Stove Top Low (uncovered) with occasional stirring till water mostly reduces, leaving just moist beef mixture. This took me 10 to 15 minutes in Ninja, whereas it takes about 20 minutes on regular stove on medium-low heat.
7. Assemble tacos in following order: Shell, beef, lettuce, cheese, tomato, topping with favorite taco sauce, if desired.
***Tip 1: An easy way to shred lettuce is to take a few layers of lettuce, fold in half, then fold again, and slice the block thinly like a cucumber, and then cross slice.
***Tip 2: To rinse meat, have a strainer ready in sink. Turn Ninja off, remove pan with oven gloves/mitts, pour meat in strainer, rinse pan with hot water and pour in strainer, replace pan in Ninja, then rinse meat in strainer with continued hot water, draining off the grease.
****Calorie Count: I estimated one (1) hearty Stand n’ Stuffed taco to be about 200 calories, using 1/8 of beef mixture, lettuce, 1/8 cup shredded reduced-fat sharp cheddar cheese (I used Sargento’s), tomatoes, and taco sauce (I used Taco Bell hot sauce).
****
Taco Pasta Salad*, By: Aurelia Dougan McCollom – Cross Posted in Pasta and Salads
Ingredients:
1 package (16 ounces) spiral pasta
1 pound ground beef
¾ cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2 ¼ ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing
Directions:
Cook beef on Stove Top High until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.
Cook pasta according to package directions, drain and rinse in cold water. Place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour.
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Taco Tortilla Bowl*, By: Connie Eastman Lewis, September 24, 2015
Ingredients:
1 package Taco Mild seasoning mix
1 lb hamburger
¾ cup water
1 can Petite Diced tomatoes
diced onion, shredded lettuce and shredded cheese
dollop of sour cream
guacamole
Directions:
Turn your Ninja to Stove Top High and brown the hamburger. Drain any excess grease. Add the taco seasoning and water. Stir. Bring to a boil. Turn to Stove Top Low to simmer for 5 minutes. Add the diced tomatoes. Allow to heat up while preparing your taco shells. When hot and shells are ready, layer some meat, diced onion, shredded lettuce and repeat. After layering add a dollop of sour cream and guacamole. Add fresh tomatoes, shredded cheese and Picante sauce as a garnish if available. It was very good and very easy to fix.
** I have a Tortilla Bowl Maker so the shell was made in that because I wasn't sure how to do it in the Ninja and keep it hot while the meat mixture was made.
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Tacos (Beef) - Slow Cook*, By: Allana Alla Robinson, October 23, 2017
Ingredients:
3-3.5 lbs. ground beef
1- 8 oz. can tomato sauce
1- 14.5 oz. can petite cut diced tomatoes with zesty jalapenos (can use the one with chilis if you don't want the one with jalapenos)
1- 16 oz. can chili beans - keep liquid
1- 16 oz. can black beans - rinsed & liquid removed
1- 15.25 oz. can whole kernel corn - liquid removed
red pepper flakes - to taste
ground black pepper - to taste
garlic powder - to taste
paprika - to taste
splash of tabasco sauce (optional)
taco shells (of choice)
cheese (optional)
Recipe:
1) In the Ninja pot combine all ingredients and mix until well combined.
2) Set the Ninja to Slow Cook Low for 8 hours.
Serve:
On a taco shell & with toppings of choice.
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Tender Beef and Tomato Ragu*, By: MaryJo Powell, November 9, 2014
I added garlic to the original recipe and I would add more vegetables next time. But hubby approved of dinner. Here is the recipe courtesy of Canadian living.
Ingredients:
2 cups bottled strained tomatoes (passata)
1 can (6 oz.) tomato paste
2 tsp balsamic vinegar
1 tsp sugar
1 onion diced
1 carrot diced (would add two next time)
1 rib celery diced
¼ cup diced pancetta
10 springs fresh thyme
2 bay leaves
2 tsp dried oregano
2 cloves garlic diced
¼ each salt, pepper and pepper flakes
900 gm (2 lb) boneless beef pot roast (top or bottom blade, or cross rib), trimmed
Directions:
In bowl stir together tomatoes, tomato paste, vinegar and sugar; set aside. In Ninja combine onion, carrot, celery, garlic, pancetta, thyme, bay leaves, oregano, salt pepper and pepper flakes. Place beef over top; pour tomato mixture over beef. Cover and cook on Slow Cook Low until beef is tender; 6 to 8 hours. Discard thyme sprigs and bay leaves. Transfer beef to cutting board; let cool slightly. Change the Ninja setting to Buffet. Using 2 forks shred into bite size pieces; return to the Ninja stirring to coat. Serve over pasta with grated parmesan cheese (optional). Recipe says makes 8 servings - more like 6 in my family.
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Throw It Together & Put It Into A Taco Shell!*, By: Allana Alla Robinson, May 9, 2016
Ingredients:
8 oz can tomato sauce
14.5 oz can diced tomatoes with green chilis
15.5 oz can black beans - drained and rinsed
2 green bell peppers - diced
¼ head of cauliflower - cut into bite size pieces – with stem and leaves removed
1 lb ground beef
6 slices of bacon
Ground black pepper – to taste
Salt – to taste
Garlic Powder – to taste
Chili Powder – to taste
whole wheat tortillas
Prep:
Dice 2 green bell peppers - set to the side.
Cut cauliflower - set to the side.
Cook bacon - set to the side. Once warm to touch, dice it.
Cook ground beef - drain fat and set to the side.
Recipe:
1) Return ground beef to Ninja pot and combine with black beans, tomato sauce, diced tomatoes, salt, garlic powder, chili powder, pepper, green pepper, and cauliflower - mix well. Turn the Ninja to Stove Top High. Cook for 15-20 minutes or until vegetables reach desired tenderness.
Serve:
On a whole wheat tortilla topped with bacon and Mexican cheese blend.
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Top Round Roast*, By: Kathleen Valentine
Ingredients:
Top Round Roast, 4.3 lbs
Montreal Steak Seasoning
Extra Smokey Butcher's Grind Black Pepper
4 cup water
1 envelope of onion soup mix
¼ cup Worcestershire sauce
Directions:
Rub the roast all over with a combination of Montreal Steak Seasoning and Extra Smokey Butcher's Grind Black Pepper. Turn your Ninja to Stove top High and sear on all sides. Remove and put it on the rack and add water, onion soup mix, and Worcestershire sauce to the pot. Put the roast back in on the rack and turned it to Oven at 350° for 50 minutes. It is so juicy and tender you barely need a knife. Amazing!
*****
Tri-Tip and Veggies from the Ninja*, By: Sherri Bebee
Ingredients:
Tri-tip 3 pound roast
2 cans cream of mushroom soup
1¼ Cup water
Lipton onion soup, (sprinkle)
3-4 carrots
3-4 red potatoes
1/2 onion, sliced
Directions:
Browned Tri tip roast on Oven setting of 350° with oil and took it out. Turn to Slow Cook Low. Put veggies and soups in pot with water. Mix. Put roast on top and spread over some of the soup. Slow cook Low for 6 hours. Take out veggies. (I added in Fresh green beans washed and cut). Cooked another 2 hours on Slow Cook Low.
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Wet Burritos*, By: Renee Hardy, July 25, 2015
Ingredients:
2 lbs ground beef – (ground venison was used in this recipe)
1 onion, diced
1 bell pepper, diced
2 garlic cloves, minced
2 taco seasoning packets
2 cups water
1 can diced tomatoes
Enchilada sauce
Flour tortillas
lettuce, diced tomatoes, onion, taco sauce, sour cream, cheese – optional for your tastes
Directions:
Turn your Ninja to Stove Top High. Sauté your vegetables and brown the meat. Add canned tomatoes, seasonings and water. Turn to slow Cook High for 1-2 hours to cook down. (You can leave it at Stove Top High. Be sure to stir it occasionally and watch it as it cooks. When the liquid has cooked down, you’re ready to make the burritos).
Make your burritos – tortilla, meat, lettuce, diced tomatoes, onion, taco sauce, sour cream and cheese. Place them in the multipurpose pan and pour the enchilada sauce over them. Top with cheese. Place the rack in your Ninja and place the pan. Turn your Ninja to 350°. Place the lid and bake until cheese melts. (You can also just add the meat mixture to the burrito and top with cheese. Add the lettuce, diced tomatoes, diced onion, taco sauce, sour cream as you are serving as a garnish.
**Added comment by: Aurelia Dougan McCollom – This might be easier if you had 2 Ninja’s, otherwise remove the mixture to a bowl and wash out the pot before you place the multipurpose pan.
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While You Work Beef Tips, By: Connie Hamilton
Ingredients:
2-3 pounds roast beef or stew meat (I used the stew meat already cut into chunks)
1 envelope of Lipton Dry Onion Soup Mix
1 can Cream Mushroom Soup
1 4-oz can whole mushrooms, drained
****(chicken, round steak & pork chops, have also been used)****
Combine all ingredients (and yes the meat is raw). ADD NO WATER. Stir together well. Put on crock, cover and cook on low 8-12 hours; high 4-6 hours. Serve over noodles or rice. (We liked mashed potatoes) Also, since the Ninja cooks faster I think I would cut the cooking time down.
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White Castle Sliders*, By: Dorie Sandell, February 1, 2016
Ingredients:
1 lb ground beef
8 oz Velveeta Cheese
.5 oz package of dry onion soup mix (half of a dry package)
1 small onion chopped fine
2 packages farms-rolls, or Hawaiian rolls (Our choice!)
Dill pickles per sandwich (Optional)
Directions:
Turn the Ninja to Stove Top High. Brown the ground beef. Drain any excess grease.
Stir in cheese, dry soup mix, and onion. Heat on Stove Top High until cheese melts. Reduce to Stove Top Low, make sure mixture is cooked through. Slice all the buns in half. Spread burger mixture on buns. Wrap the burgers in foil. (I just wrap all of them as a mass in a large foil pack). Bake for 15-20 minutes in your regular oven @ 350°F on a cookie sheet. Open foil add pickles to each if desired.....and enjoy!
**Added comment by: Aurelia Dougan McCollom – I think if you wash out your Ninja, you could also place the foil wrapped sandwiches in your Ninja. I am making next week and I’ll report back.
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