Chili, Sauces, Soups, Stews *A-B*
Scroll Down!! The recipes follow the last listing! Scroll down!!
* Noodles Added to Soups – Separately, By: Leeanne Carr, December 29, 2014
I have posted this before – I make my soup & then cook the noodles separately. Cook soup, spoon over cooked noodles (whatever kind you like). Makes freezing the soups easy. Learned this from a chef last year - it was a uh duh moment for me. Hope it works for some of you.
*********
YOU WILL FIND:
2 Alarm Chili*, By: Tammy Ullrich, March 21, 2016
6 Hour Stew*, By: Toni Coltrin Barth
8 Can Taco Soup, By: Tracey Smith
15 Bean & Ham Soup*, By: Timothy Adam Brady, April 29, 2015
15 Bean Soup*, By: Jana Taylor, January 14, 2018
15 Bean Soup, By: Laura Cooper, January 1, 2016
15 Bean Soup*, By: Cindy Plaisance Maddux, July 19, 2015
30-Minute Shortcut Chicken and Dumplings*, By: Roy Shumaker
Alphabet Vegetable Soup*, By: Kim N Jayda Ellis, June 16, 2015
Anasazi Bean and Ham Hock Soup*, By: Jean Frederick, September 23, 2014
Asian Dumpling Soup*, By: Arlene Babiskin Gordon
Autumn Soup*, By: Suzanne Donohue, December 9, 2015
Awesome Easy Clam Chowder*, By: Kathy Olson, March 13. 2016
Bacon Cheeseburger Soup*, By: Tina Nordhavn-Allman, October 26, 2015
Baked Beans, By: Heather Helsley Paris, December 30, 2014
Baked Baked Beans, Easy Slow Cook, By Christine Gallary
Baked Beans (Quick & Easy)*, By: Julie Barnes Moore, May 31, 2016
Baked Beans (Slow Cooked), July 28, 2015
Baked Beans (Slow Cooked), By: David Venable, QVC Recipes, July 27, 2105
Baked Beans - Smoke Stack, By: Aurelia Dougan McCollom, July 11, 2017
Baked Beef Stew, By: Connie Hamilton
Baked Potato Soup, By: Aurelia Dougan McCollom
Barbequed Baked Beans, By: Beth Stern
BBQ Sauce, By: Marilyn Giggles-Rainey Scott, April 11, 2015 – cross posted in Broths, Glazes, etc.
BBQ Sauce, By: Madeline DiDonato
Bean Soup, By: Kathleen Sanden
Bear Creek Cheddar Potato Soup Mix*, By: Sue Karasek Nottmeier
Beef, Bacon & Barley Soup*, By: Jeff Hudson, February 27, 2022
Beef & Barley Soup*, By: George Johnson, November 4, 2016
Beef & Barley Soup*, By: George Johnson, August 6, 2016
Beef & Barley Soup from Taste of Home*, By: Deborah Mills, August 23, 2014
Beef & Lentil Soup*, By: Diane French, February 28, 2017
Beef Barley Stew*, By: Diana Heemstra, November 19, 2015
Beef Kielbasa*, By: Jimmy Wright, April 16, 2018
Beef Noodle Soup, By: Gale Willy, January 17, 2017
Beef Stew #1, By: Elaine Corwin
Beef Stew #2*, By: Julie Okamoto Spencer
Beef Stew #3*, By: Robin Wallace Rehn
Beef Stew #4*, By: Maureen Weissbach
Beef Stew #5*, Mary Jane Trombino Corey, May 21, 2014
Beef Stew #6*, By: Trish Bakes, August 7, 2014
Beef Stew #7*, By: Tim Utzig Sr, November 6, 2014
Beef Stew #8*, By: Brenda Wilson, December 5, 2014
Beef Stew #9*, By: Andy Reay, January 2, 2015
Beef Stew #10, (Gone All Day), By: Sally Ackerman, January 7, 2015
Beef Stew #11, By: Cathy Schultz, February 21, 2015
Beef Stew #12*, By: Polly Fravel, April 11, 2015
Beef Stew – Terrific #13*, By: Liz Bohn , June 10, 2015
Beef Stew from the 1975 Rival Crock Pot Recipe Book, 1975 - Adapted for the Ninja, By: Garrick Stolz, September 4, 2015
Beef Stew Goodness*, By: Aurelia Dougan McCollom, January 5, 2016
Beef Stew, Hearty #1, By: Mary Director
Beef Stew, Hearty #2, – Ninja Recipe Book
Beef Stew, Hearty #3, By: Mary Director
Beef Stew – My Mom’s Recipe*, By: Carolyn Crowder, October 23, 2016
Beef Stew Ninja Style, By: Mary Director
Beef Stew, Phony, By: Mary Kelly O'Connor
Beef Stew with Dumplings*, By: Bonnie Smith, January 6, 2017
Beef Stew with Dumplings*, By: Susan Rossi Cottone
Beef Vegetable Soup*, By: Ashley Creech Gilliam, May 23, 2018
Beef Vegetable Soup*, By: Mary Weldinger, December 30, 2015
Beef Vegetable Soup*, By: Jill Allmandinger Moyer, December 4, 2015
Beef Veggie Soup*, By: Tink Bell, January 12, 2015
Beefy Nacho Soup*, By: Stacy Lajoie Edell, July 13, 2014
Beer Bacon Chocolate Chili*, By: Chad Stewart Marsh, November 3, 2019
Beer Cheese Soup with Smoked Sausage*, By: Michael Anderson
Billie Sue's Red Shrimp Gumbo*, By: Kelli Austin, February 17, 2015
Black Bean & Beef Taco Soup, By: Alison Porritt-Lumb, November 30, 2014
Black Bean Chili*, By: Jessica Christovich Sanderson, March 5, 2016
Black Bean Soup - Quick & Easy*, By: Allana Robinson, March 25, 2019
Black-Eyed Peas*, By: Jimmy Wright, December 31, 2018
Black-Eyed Peas Chili, By: Cindy Durham, December 31, 2016
Bob’s Party Chili, By: Robert McAdam, May 31, 2014
Boiled Dinner – AKA - A Hug In Your Tummy*, By: Kristy Perry, December 8, 2014
Boilermaker Tailgate Chili, By: Jeff Hudson & Aurelia Dougan McCollom, October 4, 2017, By: Jeff Hudson & Aurelia Dougan McCollom, October 4, 2017
Bolognese, Recipe Courtesy Giada De Laurentiis, June 22, 2014
Bolognese*, By: Jenny Behr, December 13, 2016
Borscht - Allana's Twist*, By: Allana Alla Robinson, January 18, 2017
Brevard Stew, By: Deborah Phelps Bondeson Matthews
Brisket Cheese Soup*, By: Catherine Hiestand Keller, January 2, 2016
Broccoli Cheddar Soup, By: Janis Rightmyer, October 17, 2014
Broccoli Cheddar Cheese Soup - Panera’s*, By: Judith Erika Reyes, September 3, 2018
Broccoli Cheese & Bacon Soup*, By: Chad Stewart Marsh, January 2, 2017
Broccoli Cheese & Chicken Soup*, By: Danika Polo, August 17, 2015
Broccoli Cheese Soup*, By: Liz DeVigili, January 27, 2016
Broccoli Cheese Soup*, By: Cori Ruppert, October 6, 2015
Broccoli Cheese Soup, By: Aurelia Dougan McCollom
Broccoli Cheese Soup*, By: Crystal Moran
Broccoli Cheese Soup*, By: Danielle Phipps, August 25, 2014
Broccoli Cheese Soup*, By: Katey Kelly, October 27, 2014
Brunswick Stew - A Simple Version, By: Sonia Myers, December 12, 2018
Buffalo Chicken Soup, By: Leslie Althoff
Buffalo Chicken-Spicy Pepper Soup*, By: Allana Alla Robinson, April 1, 2017
Buffalo Chicken Vegetable Soup, By: Cathy Schultz, January 7, 2015
Buffalo Chicken with Potatoes & Carrots*, By: Allana Alla Robinson, April 27, 2016
Buffalo Chili – Ninja Recipe Book Pamphlet
Butternut Squash Chili*, By: Barbara Bonner, October 17, 2015
2 Alarm Chili*, By: Tammy Ullrich, March 21, 2016
Ingredients:
2 boxes Wick Fowler's 2-Alarm Chili Kit
2 pounds ground beef
3 cans kidney beans
3 cans Bush's Chili Beans (I used medium flavor)
1 can Ro-tel
1- 8 oz can Hunt's Tomato sauce for chili
Directions:
Brown ground beef in the Ninja on Stove Top High. Drain well.
Add the Ro-tel and tomato sauce and 3-4 cans of water
Add the chili kit seasonings except the red chili and masa packets. Stir well.
Add as little or as much of the red chili (I add 1½ packets). Stir well.
Turn Ninja to Stove Top Low and simmer for at least 30 minutes, longer for more flavor. (I simmer for 1½ hours). Stir occasionally.
Add the masa packets to ½ cup warm water (¼ cup water per packet). Stir until mixed into thick but pourable mixture. Add to chili. Add the beans. Stir well. Simmer 20-30 minutes more. Turn to Buffet/Warm setting until ready to serve.
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6 Hour Stew*, By: Toni Coltrin Barth
Ingredients:
2 lbs stew meat (cut up, don't brown)
5 stalks celery cut in 1 in pieces
6 carrots cut in 1 in pieces
5 potatoes quartered, I use red potatoes.
1 large onion diced
1 can green beans
1 can corn
1 large can diced tomatoes
Directions:
Mix all ingredients in your Ninja. Add salt and pepper. Add ½ cup quick tapioca and stir well.
Turn your Ninja to Slow Cook Low for 6 hours. I did end up adding a little bit of V-8 juice about half way through for a bit more liquid.
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8 Can Taco Soup, By: Lynn Thomas; By: Tracey Smith
Ingredients:
1- 15 oz can black beans, drained and rinsed
1- 15 oz can pinto beans,
drained and rinsed
1- 14½ oz can petite diced tomatoes, drained
1- 15½ oz can sweet corn, drained
1- 12½ oz. can white chicken breast, drained
1- 10¾ oz can cream of chicken soup
1- 10 oz can green enchilada sauce
1- 14 oz can chicken broth
1 packet taco seasoning
Directions:
Mix all ingredients together in your Ninja . Turn to Stove Top High to heat until warm, stirring occasionally. You can really use any Ninja heating setting for this recipe. Serve with tortilla chips.
(I don't drain the cans, and it seems to work out fine, also less work)
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15 Bean & Ham Soup*, By: Timothy Adam Brady, April 29, 2015
15 bag dried bean soup mix; discard soup flavor packet and rinse beans. Soak overnight.
I had a leftover ham bone frozen. Add the soup bone and beans to your Ninja and cover with water. Add two cans of diced tomatoes. Add the spices of your choice, (garlic, paprika, cayenne, a little crushed red, etc.) and turn to Slow Cook High for 2 hours. Turn to Slow Cook Low for 1-2 hours. Stir occasionally and test for seasoning. Remove bone and scrap meat from bone. Add any extra meat. Let the Ninja go to Buffet/Warm to hold.
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15 Bean Soup*, By: Jana Taylor, January 14, 2018
Ingredients:
1 package 15 bean soup
1 medium onion, diced
4 beef bouillon cubes
Salt & pepper, to taste
2-3 quarts water
Directions:
Turn the Ninja to Stove Top High. Add all of the ingredients (make sure to add season packet from beans). Bring to a boil. Reduce to Slow Cook High for 4 hours. Add water as needed for soup consistency to your liking; (I like a lot of broth). Stir. Reduce to Slow Cook Low until beans are tender. Awesome!
Makes 8 servings: 1 cup size
You can also add chopped potato, celery and carrot, to make more of a vegetable soup.
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15 Bean Soup, By: Laura Cooper, January 1, 2016
Ingredients:
1 bag of 15 bean soup
10 cups of water or broth - (water was used today)
ham bone
1 can of diced tomatoes
Directions:
Place all of the ingredients in the Ninja. Turn to Slow Cook Low for 8 hrs. After the time is up, your unit will automatically go to Auto Warm, or you can switch to the Buffet setting.
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15 Bean Soup*, By: Cindy Plaisance Maddux, July 19, 2015
Ingredients:
1- 1 lb bag dried 15 Bean Soup mix with seasoning packet (I used Hurst’s
Ham Beans)
2 Tbs. oil
1 large yellow onion, diced
1 tsp chopped garlic (I used from a jar)
2 ribs of celery, sliced
½ large bell pepper, diced
1 link andouille sausage (I used Savoie’s), sliced
¼ lb garlic bologna, chunked (bought 2 inch slab (about ½ lb) at local
Super market deli)
1- 15 oz. can diced tomatoes with liquid
2 large bay leaves
8 tsp of Better Than Bouillon Chicken Base (I used low sodium)
8 cups hot tap water
Directions:
Set aside the seasoning packet from the bag of beans. Soak beans overnight in 8 cups of water. Drain and rinse.
Turn your Ninja to Stove Top High, slightly brown sausage and bologna in oil. Remove. Add onions and garlic and sauté for about 2 minutes. Leave onions and garlic in the Ninja cooking pot.
Turn stove top setting off. Mix the Better Than Bouillon Chicken Base with the hot tap water. (The largest measuring cup I had was 2 cup capacity so I did this 4 times.) Stir to dissolve the BTB Chicken Base.
Add the beans, BTB Chicken stock, seasoning packet, celery, tomatoes, bell pepper, sausage and bologna into the Ninja cooking pot.
Turn your Ninja to Slow Cook High and cook for 4 hours.
At the end of cooking, add salt and pepper to taste if you like. We found that the sausage and the bologna rendered enough salt and didn’t need to add any extra. And the sausage was spicy enough that pepper wasn’t needed.
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30-Minute Shortcut Chicken and Dumplings*, By: Roy Shumaker
Ingredients:
4 cup chicken broth
1 cup water
2 Tbsp unsalted butter
2 tsp poultry seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1 tsp dried parsley
1 tsp dried basil
½ tsp black pepper
1 lb boneless, skinless chicken breast
1 cup all-purpose flour
3 cup milk
2 cup frozen peas and carrots
Dumplings:
2 cup flour
1 Tbsp baking powder
½ tsp kosher salt
1 Tbs. butter (softened)
1 cup milk
Directions:
Turn your Ninja to Stove Top High to boil the liquid ingredients, then add the chicken. Reduce heat to Stove Top Medium. Add frozen vegetables. Cook about 10 minutes. Add the flour/milk slurry, to thicken the mixture. Add the dumplings, and switch to Slow Cook Medium for another 10 minutes. The liquid will thicken up, and make a thick gravy.
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Alphabet Vegetable Soup*, By: Kim N Jayda Ellis, June 16, 2015
Ingredients:
3 carrots, chopped
2 celery, chopped
2 potatoes, chopped
1 large onion, chopped
½ green pepper, chopped
1 can corn, drained
1 can green beans, drained
1 can peas, drained
1 can kidney beans, drained
1 can diced tomatoes, with liquid
8 cups beef broth
Seasonings: Lawrys seasoning salt, Montreal steak seasoning, a little dry thyme and some Mrs dash, and 2 bay leaves – or seasonings of your choice
1 cup dry alphabet pasta, (or any kind of pasta)
Directions:
Add all ingredients except pasta.
Turn your Ninja to Slow Cook High for 3 hours. After time is up, turn to Stove Top High to get a rolling boil. Add your pasta and cook until pasta is done to your liking. Stir occasionally.
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Anasazi Bean and Ham Hock Soup*, By: Jean Frederick, September 23, 2014
Ingredients:
1 lb dry Anasazi bean (or any type you like)
4 meaty ham hocks
1 onion, rough chopped
½ lb carrots, sliced bite size
4 stalk celery sliced
6 cups water
Directions:
In the Ninja, on Stove Top High, brown the ham hocks and vegetables. Add the beans (I soaked them first, as directed) and 6 cups of water. Set to Slow Cook Low. I slow cooked for 12 hours, because of our altitude adding 3 more cups of water during cooking.
When the beans are soft, add about 1 Tbs. dried thyme leaves. Serve hot.
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Asian Dumpling Soup*, By: Arlene Babiskin Gordon
I’ve been making this recipe for several years always on the stove. Last night I decided to try it in the Ninja. It is a favorite of my husbands.
Ingredients:
1 - 32 oz container low sodium chicken broth
1 clove garlic minced or ½ tsp minced from a jar
1 tablespoon low sodium House of Tsang Soy Sauce
10 pieces from a 16 oz package Trader Joe’s Chicken Gyozas (dumplings). there are approx 24 in the bag.
1 - 16 oz package Trader Joe’s Stir fry vegetables
1 - 7.27 package of fresh Udon noodles my supermarket has it in
the produce dept. The noodles comes with a flavor pack which I don’t use
because of the high amount of sodium.
Directions:
Stove Top High setting. It takes approximately 30-45 min more or less.
Heat broth, sauce & garlic and bring to a boil. Add Gyozas, vegetables & Udon noodles. (I tear the noodles apart in bunches because they come in a sort of soft block.) When it starts to boil reduce heat to Stove Top Medium until done. **Added comments by: Arlene Babiskin** - Gordon Sue, You probably can use pot stickers. I really don't know what the difference is between a Gyoza & a pot sticker they look very similar. The vegetables in Stir fry mix are Pea pods, bean sprouts, bamboo shoots, soybeans (edamame), water chestnuts & mushroom. (It doesn't specify what kind of mushrooms.) I would imagine you could find something similar to the Trader Joe's stir fry vegetables in your supermarket, a Whole Foods type of store or an Asian market. I don't know if there's a Costco where you live. They have an Asian mix that might work. I think it has onions which the one I used doesn't. I don't think this recipe has to be followed exactly. I don't remember where I found the recipe but it didn't come with the Udon noodles or even add Ramen without the seasoning pack instead. I hope this helps
Sue Karasek Nottmeier - Yep potstickers is a good sub.. just ran across this for anyone who can't find Gyozas.
Gyoza is an Asian dumpling, originating in China before becoming a staple in Japanese cuisine. In the United States, it is commonly sold as a "potsticker," or “potstickers.” Gyoza is made from a very thin dumpling skin, and is filled with meat and vegetables. A soy based dipping sauce typically accompanies it.
The process for making gyoza can be lengthy, and it is common for Japanese families to prepare them together. The filling is typically made from sliced cabbage, chopped green onions, and minced ginger and garlic. The cabbage is blanched in hot water and sliced into thin pieces. Once the cabbage has cooled, the remaining vegetables are added. Typically, ground pork is added to the filling, but newer versions include ground shrimp or chicken. Sesame oil and soy sauce add flavor to the filling.
Circular shaped gyoza skins, similar to wonton skins, are used to house the filling. The skins are made from flour and water, and can be purchased fresh or frozen. They are moistened with water and the filing is placed in the center of the circle. The skin is folded over to resemble a half moon or half circle. To seal the dumpling, tiny crimps or pinches from the fingers create folds and flaps. At this point, the gyoza is ready to be cooked or frozen for a later date
Arlene Babiskin Gordon - I put the vegetables & the Gyoza in frozen. On the Gyoza bag it says they are fully cooked. That's just the filling. By the way if anyone can buy them from Trader Joe's they come with pork or vegetables also.
Arlene Babiskin Gordon - Sue, thank you so much for the info about Gyoza. I was not aware of the history & the process in making them which is so labor intensive.
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Autumn Soup*, By: Suzanne Donohue, December 9, 2015
My favorite soup ever. My aunt made this 40 years ago and I still love it. We call it Autumn soup, but it is pretty much campfire or hamburger soup. I don't really like stew meat, that's why this is perfect for me.
Ingredients:
1 1/3 lbs lean ground beef – (93%)
2 quarts tomatoes - (pureed with hand blender-about 7 cups)
2 cups onions, diced
3 cups carrots, diced
3 cups celery, dices
6 cups potatoes, diced
4 bay leaves,
Italian seasoning, - to taste
2 Tbs. beef base
Pepper – to taste
Directions:
Turn your Ninja to Stove Top Medium/ High and brown the beef. Drain any excess grease. Add tomatoes, onions, carrots, celery, potatoes, bay leaves, Italian seasoning, beef base and pepper. Bring to a boil. Switch to Slow Cook Low for 2-4 hours. After the time is up, your unit will go to Auto Warm. Remove bay leaves before serving. Serve with some crusty bread for dipping.
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Awesome Easy Clam Chowder*, By: Kathy Olson, March 13. 2016
Ingredients:
5 slices of bacon, sliced
¾ cup onions, chopped
2 cans chopped clams (do not drain)
4 cups water
1 package Idahoan Creamy Potato Soup Mix
Directions:
On Stove Top High brown the bacon. Stir in the onions and cook until transparent.
Add both cans of clams. Add 4 cups of water (from soup directions) Bring to boil and simmer for 5 minutes. Turn to Buffet/Warm setting and let it sit until you are ready to eat.
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Bacon Cheeseburger Soup*, By: Tina Nordhavn-Allman, October 26, 2015
Ingredients:
12 oz thick cut bacon
1 lb lean ground beef
¼ cup flour
1 tablespoon Montreal Steak Seasoning
2 teaspoons paprika
4 cups half and half
12 oz beer
16 oz shredded cheddar cheese
Salt to taste
Directions:
Set Ninja on Stove Top High
Chop bacon and cook until lightly crisp
Add the beef and brown
Drain the meat mixture (all but about two tablespoons of the fat)
Add seasonings and flour, mix to coat
Add the beer, stir and cook about 5 minutes (it will thicken)
Add the half and half, stir and cook until bubbles start to form
Turn Ninja to warm and add the cheese
Stir until the cheese is all melted
Taste, add salt if needed
This was very tasty! My sister said it reminded her of a chowder so next time I may add potatoes to the mix!
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Baked Beans, By: Heather Helsley Paris, December 30, 2014
This is my great aunts recipe.
Ingredients:
2 lbs cooked beans
4 Tbs. mustard
Brown sugar to taste
Fried bacon crumbled
Some bacon grease
Directions:
Bake 350° for 30 minutes or so.
Or set your Ninja on Slow Cook Low, and let cook all day.
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Baked Beans, Easy Slow Cook, By Christine Gallary
We tested this dish cooking the beans for 6 hours on both high and low settings, with excellent results for both.
The beans can be frozen for up to 1 month; thaw in the refrigerator before reheating over low heat.
Ingredients:
1 pound dried navy or pea beans (about 2½ cups)
8 ounces thick-cut bacon slices (about 6 slices), small dice
1 medium yellow onion, small dice
2½ cups water, plus more for soaking the beans
½ cup ketchup
¼ cup dark molasses, also known as robust (not blackstrap)
¼ cup packed dark brown sugar
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon kosher salt, plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
1/8 teaspoon ground cloves
Directions:
Place the beans in a large bowl and pick through them, discarding any broken beans or stones. Cover the beans with at least 3 inches of cold water. Allow to soak uncovered at room temperature for at least 8 hours or overnight. Drain in a colander and reserve the bowl (no need to wash); set the bowl aside. Place the beans, bacon, and onion in a slow cooker.
Whisk the remaining measured ingredients in the reserved bowl until combined. Pour into the slow cooker and stir until thoroughly combined. Cover and cook on either high or low heat until the beans are tender and the liquid thickens slightly (it will thicken more as it cools), about 6 hours. Taste and season with salt and pepper as needed.
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Baked Beans (Quick & Easy)*, By: Julie Barnes Moore, May 31, 2016
Ingredients:
1 Baked onion, diced
1 green pepper diced
2 (15-oz) cans pork 'n beans
¼ cup brown sugar
¼ cup ketchup
2 Tbs. mustard
1 Tbs. molasses (I used pancake syrup)
1 tsp. Worcestershire sauce
salt & pepper, to taste
¼-½ cup water (just enough to thin it out some because it will thicken)
1 onion, diced
Directions:
Add the green pepper and onion to the Ninja. Turn to Stove Top High to soften, stirring occasionally. When soft, add remaining ingredients. Turn the Ninja to the Oven setting of 325°F, for 30 minutes. You can also use Slow Cook Low for 2 hours instead of the Oven setting.
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Baked Beans (Slow Cooked), July 28, 2015
Ingredients:
1 pound dry white Northern beans
1 cups onion, diced fine
2 slices bacon cut into small pieces
¼ cup brown sugar
¼ cup dark molasses
1 Tbs. brown mustard
2 Tbs. ketchup
½ tsp salt
½ tsp black pepper
3 cups water
Directions:
Soak beans in water overnight. Drain and rinse. Place all ingredients into your Ninja. Turn to Slow Cook Low. Cook for 5-6 hours, or until tender.
**Omit the bacon to make these vegetarian.**
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Baked Beans (Slow Cooked), By: David Venable, QVC Recipes, July 27, 2105
Ingredients:
¾ lb thick-cut bacon, diced
1 large onion, diced
1 lb dried pinto beans
5 cups water
¾ cup unsulfured molasses
½ cup ketchup
¼ cup yellow mustard
1 tsp salt
1 tsp black pepper
Directions:
Turn your Ninja to Stove Top High and cook the bacon. When the bacon begins to brown, add the onions and sauté until translucent.
Place the beans into the Ninja with the water, bacon, and onion. Cover. Turn to Slow Cook High for 3 hours.
Meanwhile, prepare the sauce. Combine the molasses, ketchup, mustard, salt, and pepper in a small bowl. Set aside.
After 3 hours add the sauce and stir to combine. Cover and let the beans cook an additional hour.
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Baked Beans - Smoke Stack, By: Aurelia Dougan McCollom, July 11, 2017
Ingredients:
**4 Slices cooked bacon (see note below)
48 oz. can pork ‘n beans (I pour off a lot of the liquid on the top, but don’t completely drain it)
¾ cup brown sugar
1 teaspoon onion powder
1 Tablespoon chili powder
1 Tablespoon mustard
1 teaspoon liquid smoke
1 cup BBQ sauce (we use Masterpiece)
¼ cup molasses
Directions:
Mix together well. Turn to Slow Cook Low for 5-6 hours. In the last hour remove the lid to let it thicken.
**I don’t use bacon, we prefer brisket scrapes. I keep some frozen, but if I’m out (like I was yesterday), we’ll just go to Jack Stack Barbeque and get a ¼ pound of burnt ends. Makes a HUGE difference over the bacon.
If you do get the burnt ends they usually come with a couple of containers of sauce, and I use their sauce. If more sauce is needed just use the Masterpiece to come up to the right amount.
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Baked Beef Stew, By: Connie Hamilton
This is actually made in the oven but I converted it to the Ninja. I posted it here one time but I can't find it, or the instructions I used. But this is the recipe.
Ingredients:
2 packages stew meat cut into small pieces
4 large potatoes diced
½ package baby carrots (or small bag)
1 onion diced
1 can tomato soup
1 can water
2 Tbs. tapioca (minute)
2 Tbs. Worcestershire Sauce
salt and pepper
Directions:
Used all the above ingredients and layer in the Ninja. Baked 300° for about 45 minutes and check the meat to be sure done
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Baked Potato Soup*, By: Aurelia Dougan McCollom
Ingredients:
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, (including tops) chopped
10 to 12 strips bacon, cooked, drained, and crumbled
1¼ cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
¾ teaspoon salt
½ teaspoon pepper
Celery salt, (optional to be sprinkled on top of each bowl)
Directions:
Bake potatoes until fork tender. Cut potatoes in halves. Scoop out and set aside. I chop the potatoes with peels. Add as many peels as you would like and discard the remainder.
Turn Ninja to Stove Top High. Melt butter. Slowly blend in flour with a silicone coated wire whisk till thoroughly blended. Gradually add milk, whisking constantly. Whisk in salt and pepper, stirring constantly.
When the milk mixture is very hot; stir in the potatoes. Add green onions and potato peels. Add sour cream & crumpled bacon. Switch to Slow Cook Low for 2 hours. You may not need to cook it that long, or even turn it to Buffet setting after testing it after an hour. Stir well. Add cheese a little at a time, until it is melted and mixed in. Serve with celery salt sprinkled on top of soup, and crusty French bread.
This baked potato soup recipe serves 8.
This is really good….
I used 2 more potatoes, and chop them instead of scooping them out. I also use the Hormel crumpled bacon bits.
Baked Potatoes.
Use 400-425° - your choice.
Wrap the potatoes in foil on Oven setting 425° for an hour on the rack.
or, aluminum foil seasoned & pierced potatoes, double wrapped, and put them in the pot. Going to turn them after 30 minutes to keep from burning, 425°F, 50 minutes - 1 hour! PERFECT!
Or… place on rack and don’t wrap them.
And now on the Pyramid mat. No turning - 425° about an hour 10 minutes for 5 big potatoes. Not cutting your mat works the best for the potatoes because it will be across the bottom and go up the sides. The potatoes can rest alongside the pot and no turning no scorching. Love it!
Baked potatoes will take an hour, (depending on size), but, baby red potatoes, 400°, 45 minutes. No turning of the potatoes & no scorching on the Pyramid Mat.
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Barbequed Baked Beans, By: Beth Stern
I made the most amazing bbq baked beans from scratch. I actually doubled this recipe, using 2 lbs. of beans, as I was cooking for a crowd this weekend.
Ingredients:
16 oz dried kidney beans
6 cups water
1 medium onion, chopped
1½ cups ketchup
½ cup molasses
½ cup brown sugar
2 Tbs. Dijon mustard
2 Tbs. bottled hot sauce
7 or 8 dashes of liquid smoke
Directions:
1. Cover beans with water and let soak overnight.
2. Next morning drain, rinse and cover with water and bring to a boil On Stove Top High & let simmer for an hour, covered. Drain well in colander. Rinse out Ninja and place beans back in crock.
(clarification on directions: Beth Stern
Sorry I didn't get this, I don't have a smart phone and was out yesterday. The water was for soaking then boiling the beans. Then the beans are drained and rinsed and put back in the Ninja. The original recipe is for 1 lb of beans. (I doubled it to 2 lbs. and doubled everything else.)
3. Mix together remaining ingredients and mix into beans. Cover Ninja and Slow Cook High for 1 hour then, Slow Cook Low for 6 to 7 hours.
****
BBQ Sauce, By: Marilyn Giggles-Rainey Scott, April 11, 2015 – cross posted in Broths, Glazes, etc.
Ingredients:
1¼ cups apple cider vinegar
2 tablespoon Worcestershire sauce
2 tablespoon peanut butter
1 teaspoon salt (I used sea salt)
¼ cup lemon juice
1 teaspoon pepper
2 tablespoons chili powder – (I used green chile powder instead of red and omitted the salt)
4 tablespoons butter
Directions:
Bring all ingredients to a boil and stir constantly.
Lower the heat and simmer for 15 minutes.
****
BBQ Sauce, By: Madeline DiDonato
Ingredients:
1 tablespoon vegetable oil
1 small onion, diced
2/3 cup white vinegar
½ cup ketchup
¼ cup packed light-brown sugar
1 tablespoon spicy brown mustard
1 teaspoon cumin (optional)
Pinch of salt & black pepper
Directions:
Turn your Ninja to Stove Top Medium and heat oil. Add onion and cook for 5 minutes. Stir in vinegar, ketchup, brown sugar, & mustard. Bring to a boil, then reduce heat and simmer for 5 minutes.
****
Bean Soup, By: Kathleen Sanden
I threw together some bean soup tonight.
Ingredients:
Ham bone with lots of ham attached.
Water to cover
one large bottle of mixed beans
Celery, three carrots, one onion
A couple of potatoes cubed
pepper to taste
Three beef bouillon cubes
Some other spices to taste.
Directions:
Turn your Ninja to Stove Top High until boiling, then switch to Slow Cook High for 4 hours.
At three hours the ham will slip right off the bone, return it to the soup and add one large bottle of mixed beans already soaked. Finish the final hour.
Tweak the seasoning. I didn't think I would need salt but I did.
I was pleased with it.
****
Bear Creek Cheddar Potato Soup Mix*, By: Sue Karasek Nottmeier
Ingredients:
1-2 cups milk
1-2 cups water (depending on how many you're serving)
Potatoes, cubed
Nature's Seasoning
Salt & Pepper
1 each Cheddar and Mexican Fiesta Cheese packages (8 oz each)
Directions:
(I start the baking process by throwing the potatoes in microwave for about 4-5 minutes.)
Turn Ninja on Slow Cook High for a couple hours; (or you can turn on Slow Cook Low for 8 hours or so)
**Added comment by: Aurelia – Personally because potatoes will turn very soft and break up… 2 hours on Slow Cook High, should be more than enough time to fix this soup.(I actually recommend using the Slow Cook Low setting.) Slow Cook Low for 8 hours seems extremely long. I think 2 hours would be plenty long.**
Add the shredded cheeses the last ½ hour.
****
Beef, Bacon & Barley Soup*, By: Jeff Hudson, February 27, 2022
Ingredients:
4 slices bacon
1 lb. beef stew meat
1 Tablespoon smoked paprika
½ large onion, chopped
4 potatoes, peeled and cubed
1 cup baby carrots, halved
1 cup frozen sweet corn
1 can fire roasted tomatoes
½ cup quick cooking barley
4 cups low sodium beef broth
2 cups water
1 tablespoon dried basil
1 tablespoon dried oregano
Salt & pepper to taste.
Directions:
Turn your Ninja Multicooker to Stovetop High. Add the bacon and cook until crispy. Remove. Add the beef stew meat & brown.
Add all of the other ingredients except the barley. Turn to Slow Cook Low for 8 hours.
Add the quick cooking barley during the last 30 minutes of cooking.
Serve!
****
Beef & Barley Soup*, By: George Johnson, November 4, 2016
Ingredients:
2 lbs ground beef
2 large carrots, chopped
7 stalks celery, chopped
4 bay leaves
2 envelopes of Lipton beefy onion soup mix
1- 11 oz box Quaker Quick Barley
1 large sweet onion, chopped
1- 8 ounce can of mushrooms
64 oz beef broth
Directions:
Turn the Ninja to Stove Top High. Brown the ground beef and soften the onions, celery and carrots. Add the mushrooms, soup mix, and broth. Bring to a boil. Add the barley and bay leaves. Heat until barley the plumps. Reduce the heat to Stove Top Low. Remove the bay leaves before serving.
****
Beef & Barley Soup*, By: George Johnson, August 6, 2016
Ingredients:
2 lbs ground beef
2 large sweet onions chopped
7 stalks of celery, chopped
7 carrots, chopped
2 russet potatoes, chopped
2- 8 ounce cans mushrooms, don't drain
2- 10.25 ounce cans beef gravy
2- 30 oz. cartons beef stock
1 box Quaker quick barley
Water – as needed for barley
Garlic powder
Celery salt
Beef bouillon
Pepper
1 stick of butter
Directions:
Turn the Ninja to Stove Top Medium setting. Cook ground beef, carrots, onions, potatoes, and celery.
When ground beef is cooked through add beef stock and butter.
When bubbly, add barley. Cover with water if needed.
When barley has plumped up, add gravy and seasonings to taste.
Serve.
About 2 to 3 hour cooking time.
*Added comment by: Aurelia Dougan McCollom – George has a 3-in-1 since he is using Stove Top Medium. If you wish you can use Stove Top Low or High if you would like to increase or decrease your time. There is only a 2° difference between Low to Medium and a 2° between Medium to High. Most members in browning use Stove Top High. If you have time and before adding the barley, you could also use a Slow Cook setting for a couple of hours, adding the barley the last 10-15 minutes or so.
****
Beef & Barley Soup From Taste of Home*, By: Deborah Mills, August 23, 2014 - Taste of Home
Ingredients:
1 pound beef top round steak, cut into ½ -inch cubes
1 tablespoon canola oil
3 cans (14½ ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
1 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
½ cup chopped celery
¼ cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas
Directions:
Turn your Ninja to Stove Top High and brown the beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil on Stove Top High. Reduce heat to Stove Top Low. Cover and simmer for 1 hour.
Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through. Yield: 9 servings (2¼ quarts).
**Added comment by: Aurelia Dougan McCollom - this would be very easy just to add everything after browning the meat and using Slow Cook Low for 2-4 hours and really let the flavors blend.
Nutritional Facts: 1 serving (1 cup) equals 128 calories, 3 g fat (1 g saturated fat), 28 mg cholesterol, 466 mg sodium, 10 g carbohydrate, 3 g fiber, 14 g protein.
****
Beef & Lentil Soup*, By: Diane French, February 28, 2017
(No amounts were given – use portions enough for your family).
Recipe:
Seasoned dice beef with flour, salt and pepper.
Cut up sweet pepper, mushrooms, carrots and potatoes.
Turn the Ninja to Stove Top High. Sear the seasoned beef. Turn to Slow Cook High. Add the beef stock pot with boiled water or beef stock. Add vegetables, potatoes and ½ packet of soup mix (lentils and barley). Add fresh thyme.
Cook for 8 hours. (If you’re in a hurry you can do Slow Cook Low setting for 4 hours, but pre boil the soup mix for about 20 minutes.
About 20-30 minutes before end of your cooking time, add your Spinners (West Indian dumplings).
Spinners recipe:
¾ cup of flour
Pinch of salt
Enough water to make a dough roll in hand to shape the dumpling (small size) add to soup.
****
Beef Barley Stew*, By: Diana Heemstra, November 19, 2015
Ingredients:
1½ lbs. stew meat, cut in ½ inch cubes
1 medium onion, chopped
1 Tbs. vegetable oil
3 cans (14½ oz. each) beef broth
1 cup medium pearl barley
1 tsp. dried thyme
½ tsp. dried marjoram
¼ tsp. dried rosemary, crushed
¼ tsp. Pepper
4 medium carrots, sliced
2 Tbs. chopped fresh parsley
Directions:
Turn your Ninja to Stove Top High to begin heating as you are preparing your ingredients. Add oil to the pot when hot. Brown the meat on all sides, and saute the onion.
Add broth, barley and seasonings; bring to a boil.
Reduce heat to Stove Top Low, cover and simmer 1 hour. Stir occasionally.
Add carrots. Cover and simmer another 30-40 minutes, until meat and carrots are tender.
This stew is so hearty and the flavor is so good. My hubby loves it and he was never a big barley fan.
****
Beef Casserole – Beef Stew*, By: Caro Botha, August 23, 2015
Ingredients:
1 kg (2½ lbs) stewing beef, diced into cubes
½ red and yellow bell pepper, chopped
1 onion, chopped
olive oil
2 small potatoes, diced
3 carrots, diced
1 zucchini, diced
80 gr (3 oz) green beans sliced into small pieces
400 gr (14.5 oz) can diced tomatoes
½ cup of water
1 packet of Colmans "casserole mix" in red wine flavor – sold in the UK. In the USA it would be like a McCormick Slow Cook Beef Stew packet.
spoonfuls of gravy powder (mixed with a bit of water)
Directions:
Turn your Ninja to Stove Top High. Add a little oil and brown the meat, peppers and onion. Add the potatoes, carrots, zucchini and green beans. Mix the tomatoes, water and casserole stew packet. Stir into the meat and vegetables. Turn your Ninja to Slow Cook Low for 8 hours. When done, mix gravy powder and water. Stir into stew to thicken.
****
Beef Kielbasa*, By: Jimmy Wright, April 16, 2018
Ingredients:
2 cans Black-eye peas with jalapeños,
1 can habanero Ro*tel
1 can sliced okra with tomatoes
onion and garlic powder – to taste
Directions:
Add all of the ingredients. Turn the Ninja to Slow Cook High 2-2½ hours.
Serving with jalapeño cheese bread.
****
Beef Noodle Soup, By: Gale Willy, January 17, 2017
Ingredients:
1 lb of ground beef
½ onion, chopped
2 cloves garlic, minced
2- 14 oz cans diced tomatoes with juice
4 cups beef broth
3 cups vegetables - (I used 2 cups frozen corn and about 1 cup diced fresh carrot)
1 tsp oregano
½ tsp salt
½ tsp pepper
1 bay leaf
½ tsp red pepper flakes – if you like spicy
1 cup of dried egg noodles
Directions:
Turn the Ninja to Stove top High, or the Oven setting of 350°F. Brown the ground beef and the onion. Drain any excess grease. Add the garlic. Heat for about 30 seconds. Add the tomatoes, beef broth, vegetables, oregano, salt, pepper and 1 bay leaf. Stir. If you like spicy, add the red pepper flakes. Turn the Ninja to Slow cook High for 4 hours, or Slow Cook Low for 7-8 hours. After the cooking time is up, remove the bay leaf. Turn the Ninja to the Oven setting of 350°F or Stove Top High. Heat to boiling. Once boiling, add the dried egg noodles. Cook until noodles are tender, about 5-7 minutes.
****
Beef Stew #1, By: Elaine Corwin
Serves 8
Ingredients:
3 Tbs. olive oil
2 lb cubed beef stew meat (1 ¼”)
1 medium onion, diced
3 cloves garlic, minced
12 oz beer (pale lager)
3 ½ cup beef broth
2 Tbs. tomato paste
1 Tbs. Worcestershire sauce
1½ tsp sugar
½ tsp paprika
8 new potatoes (1½-2" diameter), quartered
4 carrots, sliced diagonally
3 Tbs. all-purpose flour
Finely chopped fresh parsley (optional)
Crusty bread (optional)
Directions:
Turn your Ninja to Stove Top High. Heat oil. Season beef. Brown on all sides. Remove to plate.
Add onion to pot and reduce heat to Stove Top Low. Cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute.
Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, ½ tsp kosher salt, and pepper to taste.
Return beef to pot. Stir in potatoes and carrots. Simmer until meat is tender. Turn to Slow Cook Low for 5-6 hours.
Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired.
NUTRITION (per serving) 434 cal, 25 g pro, 19 g carb, 2 g fiber, 26.5 g fat, 9 g sat fat, 523 mg sodium
****
Beef Stew #2*, By: Julie Okamoto Spencer
Beef stew tonight! Pretty easy- browned some stew meat with garlic, season salt, pepper. Put in an onion, celery, beef stock, 3 red potatoes cut up. I also added a squirt of tomato paste and some sofrito. Cooked on Slow Cook Low for 8 hours. ****
Beef Stew #3*, By: Robin Wallace Rehn
Serves: 4
Ingredients:
1½ pounds very thinly sliced beef sirloin or rib-eye
Salt and Cracked black pepper
¼ teaspoon onion powder
4 tablespoons all-purpose flour, divided use
Olive oil
2 medium onions, quartered and thinly sliced
1 green pepper, thinly sliced
10 ounces white mushrooms, sliced
½ teaspoon dried thyme
2 cloves garlic, pressed through garlic press
4 cups (reduced sodium) beef stock, hot
4 sour dough bread bowls, centers hollowed out and reserved for dipping
4 slices provolone cheese
Directions:
Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat. Place in the Ninja and turn to Stove Top High heat, and drizzle in about 3-4 tablespoons of oil; once hot, add about half of the sirloin in, and allow it to sear for about a minute or two, then toss/stir, and allow it to sear/brown on the other side for another 1-2 minutes, and remove onto a plate to hold (the meat may still be a little pink inside); repeat with the remaining half of the sirloin, and set aside. Next, turn heat to Stove Top Low or Medium, add a little more oil to the pot if needed, and add in the sliced onions, and green peppers, along with a pinch of salt and cracked black pepper; allow everything to caramelize for roughly 6 minutes, stirring frequently to avoid burning them, until golden-brown and softened; then, add in the mushrooms, and allow them to continue sautéing with the onions and peppers for another 6 minutes or so, stirring frequently. Add in the dried thyme and the garlic, and stir to incorporate. Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit “heaping”) over the green pepper, onion/mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour “lumps” from forming.
Allow the stew to simmer gently for about 10 minutes, uncovered, just to “tighten” it up a bit, and to allow the flavors to marry; after 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt/pepper. To serve, ladle some stew into your hollowed out sourdough bowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet and under the broiler for just a couple of moments to melt the cheese and make it gooey.
recipe source: thecozyapron.com
****
Beef Stew #4*, By: Maureen Weissbach
Ingredients:
2½ lbs. cubed beef
16 oz. baby carrots
2 small onions chopped
7-8 chopped potatoes
2 cans beef stock, 1 can au jus gravy
¼ cup red wine
1 package Knorr's brown gravy mix
1 package Hearty Beef Stew slow cooker seasoning mix
½ lb. small pasta
Directions:
Cube meat and coat in flour, pour small amount of oil in Ninja and brown on all sides on Stove Top High. When brown take out and place in dish, add into Ninja, carrots, onions, potatoes. Pour in beef stock, au jus gravy, and red wine. Bring to a boil on Stove Top High. Then change setting to Slow Cook High, add meat, gravy mix and seasoning packet and mix. Cook for 2½ hours, then I changed to Slow Cook Low for another 2 hours. At this point I added ½ lb. of small pasta, (I used Tubettini), also added 1/3 cup water and mixed everything together, put the cover back on and cooked on Slow Cook Low for 30 minutes. This is only my second time, but this meal was delicious.
****
Beef Stew #5*, By: Mary Jane Trombino Corey, May 21, 2014
Turn your Ninja to Stove Top High to brown beef, onions, garlic. Turn to Slow Cook High. After 2 hours and it was boiling, not simmering so I lowered it to Slow Cook Low. Smells heavenly! The only thing I do differently is I add few green beans and 8 oz tomato sauce.
*****
Beef Stew #6*, By: Trish Bakes, August 7, 2014
Ingredients:
1 pound of beef sirloin, cubed
2 Tbs. of avocado oil
1¼ cup water
¼ cup red wine
1 packet of Trader Joes onion soup/dip mix
1 Tbs. soy sauce
1 Tbs. nutritional yeast
a few splashes of Worcestershire sauce
1 tsp of salt
3 sliced carrots
1 large onion, sliced/chopped
3 cloves garlic, minced
4 med-sized yellow potatoes, cut into bite-size pieces
pepper, to taste
pinch of coconut sugar
½ tsp dried thyme
Directions:
Turn your Ninja to Stove Top High. Sear the beef sirloin (tossed in a few Tbsp of flour) in 2 Tbsp of avocado oil. While that was working I made a mixture on the range top of water, wine, onion soup/dip mix (no icky chemicals, yay!!), soy sauce, nutritional yeast, Worcestershire, and salt. Once the beef is seared add the carrots, onion, garlic, potatoes, the liquid, pepper, coconut sugar, and thyme. Turn to Slow cook High and cook for about 3 hours. Garnish with green onions. This was served with some organic brown rice which was fixed in a mini crock. Dinner doesn't have to be difficult. And this could SO be vegetarian with Gardein beefless strips.
****
Beef Stew #7*, By: Tim Utzig Sr., November 6, 2014
Ingredients:
4 cups cubed potatoes
3 cups sliced carrots
2 cups celery
2-3 lbs beef (I use chuck that I cube)
¾ chopped onion
3 teaspoons Instant Beef Bouillon
3 cloves Garlic, Minced I use the already minced in a bottle
Flour
Oil
¾ teaspoon Basil
¾ teaspoon Thyme
4 cups of V-8 juice
Directions:
I cut up the potatoes, celery, carrots and onion and set it aside. I take the cubed beef, put it into a gallon ziploc bag and mix it up with the flour until it is coated. (This is the easiest and cleanest way I know). I actually did it in 2 batches. I heated the oil up in the Ninja. I just used enough oil to help brown the meat. I turned the Ninja to Stove Top High and browned the meat lightly. I didn't want it to cook to long. Once again, I did the meat in 2 separate batches. I removed the meat and allowed the Ninja to cool down. Once it cooled down, I put the potatoes, celery, onion and carrots into the bottom of the Ninja. I sprinkled the garlic, basil, thyme and beef bouillon over the mixture. I added the meat, and finished with the V-8 juice (it was until the meat was covered). I prepare this the night before and put it in the fridge until the A.M. I put it on Slow Cook Low for 9 hours. It was delicious! (Credit for the recipe goes to Better Homes and Garden, I modified it)
****
Beef Stew #8*, By: Brenda Wilson, December 5, 2014
This is a recipe I make on our truck. It's so easy to put together. I thought I'd share here. It's very versatile. Please take into account I wrote these directions for us truck drivers. So it might seem strange to some. I think....
This is so easy to do. I cheat...lol.
Ingredients:
1 lb beef for stew
2 pounds small potatoes cut in half. I don't peel them just wash good. Can even use microwave potatoes
1 small bag baby carrots
Handful or 2 of fresh green beans snipped and washed
1 package onion soup mix
1 package beef stew seasoning
Salt and pepper, to taste
Ok now the secret: 4 cans of beef gravy
Directions:
Turn your Ninja to Slow Cook Low for 7-8 hours. No browning. I just layer everything beef potatoes carrots then green beans seasoning and gravy every layer. Let it slow cook for at least 5 hours before stirring. Also holds up very well on Buffet or Warm setting after time is up. The slow cooking thins the gravy. Don't use the Wal-Mart brand of gravy. I found it to be very salty. Or reduce salt in recipe. So easy to make in the truck.
****
Beef Stew #9*, By: Andy Reay, January 2, 2015
Today is going to be beef stew day.
Ingredients:
1 pound of beef stew meat
Seasonings to taste
1 onion sliced
2 potatoes sliced, with skin on
1 pound package of Northwest vegetable blend - that contains broccoli carrots green beans yellow carrots wax beans and red peppers
Can of Low sodium v8
½ cup water
Directions:
Add all to your Ninja and cook on Slow Cook Low for 8 hours.
****
Beef Stew #10, (Gone All Day), By: Sally Ackerman, January 7, 2015
Ingredients:
1 can (10 3/4 oz) tomato soup, undiluted
1 cup water or red wine
¼ cup flour
2 lbs beef cubes
3 carrots, cut in 1 inch slices
onions, to your liking
4 medium potatoes, cut in 1½ inch chunks
½ cup celery, cut in chunks
12 whole large mushrooms, optional
2 beef bouillon cubes
1 tablespoon Italian Herb mix seasoning or 1 teaspoon each: oregano, thyme and rosemary; or parsley flakes, oregano, & thyme
Salt & pepper, to taste
Directions:
Mix together the soup, water or wine and flour until smooth. Add remaining ingredients to your Ninja. Turn to Slow Cook Low 6-7 hours.
Serve over wide noodles with some French or Italian bread.
****
Beef Stew #11, By: Cathy Schultz, February 21, 2015
Ingredients:
1- 8 oz round steak
4 or 5 large carrots, chopped
2 onions, peeled & cut into quarters
3 cups water
½ cup barley
Zucchini – (1qt baggie of zucchini that I froze this fall)
1 packet brown gravy
Directions:
Turn your Ninja to Stove Top High and sear steak. Add water, carrots, and onions. Turn to Slow Cook Low for 2 hours. Add barley & zucchini. Turn to Slow Cook High 2 hours. Add gravy mix. Break up steak cook about ½ hour more still using Slow Cook High. Cook the gravy cooked into mixture.
****
Beef Stew #12*, By: Polly Fravel, April 11, 2015
Ingredients:
1½ -2 lbs. of stew meat
¼ cup flour
1 teaspoon salt
½ teaspoon pepper
1 can of low sodium beef broth
1 teaspoon Worcestershire sauce
1 clove garlic
1 bay leaf
1 teaspoon paprika
4 carrots peeled and sliced
3-4 potatoes diced
1-2 onions chopped
1-2 stalks of celery diced
Directions:
Mix flour, salt and pepper. Place meat in Ninja. Dredge meat on all sides with mixture. Stir to coat. Add remaining ingredients and stir to mix well. Cover and cook on Slow Cook Low 4-6 hours.
****
Beef Stew – Terrific #13*, By: Liz Bohn , June 10, 2015
I seared the meat a bit first in some olive oil on Stove Top High for a while, stirring it occasionally. I added the water (approx. 2 cups), bouillon (1 teaspoon), carrots and potatoes and left the lid on while it cooked on Slow Cook Low for 2 hours. Early during that cooking time, I did the barley in my saucepan, let it cool a bit, drained it, and set it aside. When I came inside and checked the carrots they were not soft enough yet, so I opted to crank it up to Slow Cook High. After about 30 minutes of that higher temp, there was a lot of progress, so I stirred in the barley, the herbs and the Swiss chard. I think it was only about 20 more minutes until we served it up.
**Added comment By: Liz Bohn
I used the instructions on the box of Quaker Medium Barley to make 3 servings:
4 cups Water
¾ cup Barley
dash of salt (optional)
****
Beef Stew from the 1975 Rival Crock Pot Recipe Book, 1975 - Adapted for the Ninja, By: Garrick Stolz, September 4, 2015
Ingredients:
3 carrots, cut up
3 potatoes, cut up
2 pounds beef chuck or stew meat, cut in 1½ inch pieces
2 cup water or beef stock (I used water and 2 tablespoon of Penzeys beef base)
1 teaspoon Worcestershire sauce
1 clove garlic
1 bay leaf
1 tablespoon salt (I omit the salt and use Penzeys salt-free spice blends at serving time)
½ teaspoon pepper
1 teaspoon paprika
3 onions, quartered (I cut in eighths)
1 stalk celery with tops, cut up (I used two stalks and cut the tops off for stock later)
Directions:
Put all ingredients in the Ninja in the order listed. Stir just enough to mix spices. Cover and set to Slow Cook Low for 8-10 hours or Slow Cook High for 4-5 hours.
Enjoy!
Remove the solids with a slotted spoon. Thicken the gravy with a little water and cornstarch, to make a slurry. Stir into the hot liquid. For a deeper color add a little deeper flavor add a little Kitchen Bouquet.
****
Beef Stew Goodness*, By: Aurelia Dougan McCollom, January 5, 2016
Ingredients:
2 pounds beef stew meat
1 teaspoon salt
½ teaspoon ground black pepper
1 cup all-purpose flour
2 tablespoons vegetable oil
2 cups beef broth – Beef Base was used to make the broth
4-6 potatoes, cut in half
2 onions, cut in quarters
16 oz bag baby carrots
2 bay leafs*
1 tsp paprika
4 cloves garlic, chopped
1 teaspoon dried thyme leaves, crushed
Directions:
While preparing ingredients, turn the Ninja to Stove Top High. Place the flour, salt and pepper in a sealable bowl or zip bag. Add meat to coat with the flour mixture. Add the oil to the heated Ninja. Heat for 1 minute. Add beef and cook uncovered until browned, stirring occasionally. (This was done in batches as not to crowd the meat. Remove meat to make room for browning. Return excess meat to the pot).
Add broth, potatoes, onions, carrots, garlic, and seasonings to the pot. Set to Slow Cook Low for 7hours. Cover.
*For this dinner, I “boosted” the heat. I used Slow Cook High for 2 hours to begin. I then reduced to Slow Cook Low for 2 hours. Dinner was wonderful! The meat and vegetables were so tender. The Ninja went to Auto Warm, and it stayed on that setting for 2 hours until we were ready to eat.
Bay leaf* - To keep from having to “find” the bay leaf to remove, I place it in a “tea bell”. The liquid will go through the bell and still season the meal.
****
Beef Stew, Hearty #1, By: Mary Director
Ingredients:
4 pounds of Beef Chuck meat, cut into 1 by 2-inch chunks
1 tablespoon steak seasonings (I used Montreal Steak Seasoning)
¼ cup flour (or 2-3 tablespoons corn starch)
1 tablespoon of olive oil
1 cup dry red wine
1 cup beef Consommé, or beef broth
2 medium onions, cut into quarters
1 pound carrot, cut into 2-inch chunks
1 pound tomatoes, diced
8 sprigs of fresh thyme
1 sprig of rosemary
6 sprigs of fresh oregano
3 bay leaves
1 tablespoon of Worcestershire sauce
a few dashes of Tabasco
a pinch of red pepper flakes
1 tablespoon of tomato paste
Directions:
Season the meat with steak seasonings and sprinkle with flour/corn starch. Gently toss the meat to distribute the seasonings and flour. Set the Ninja to Stove Top High for searing.
Add a tablespoon of olive oil and sear the meat on all sides, about 2 minutes per side, or until they are nice and brown. Add the red wine and Beef Consommé (or beef broth). Add the onion, carrots and tomatoes on top. Tie the thyme, rosemary and oregano with a kitchen twine and add to the pot along with the bay leaves.
Turn to Slow Cook Low, set it to 8 hours. Cover the lid.
Tips: If there’s too much oil when it’s done, remove the excess oil on top with a spoon before serving.
**Note: If cooking on Stove Top, don’t add the vegetables with the meat at the same time. Cook the meat first for 2½ hours on low heat, stir occasionally during cooking. Add the vegetables and cook for 45 minutes or until the carrots are tender. On stove top, I usually remove all the meat and vegetables when they are done and cook the liquid on medium-high heat until the liquid reduces by half.***
Servings: 8 to 10
****
Beef Stew, Hearty #2, Ninja Recipe Book
Ingredients:
2 pounds beef for stew
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup all-purpose flour
2 tablespoons vegetable oil
1½ cups beef broth
4 red potatoes, cut in half
2 onions, cut in quarters
1 cup baby carrots
4 cloves garlic, chopped
2 sprigs fresh thyme or 1 teaspoon dried thyme leaves, crushed
1 cup frozen peas, thawed
Directions:
Season beef with salt and black pepper. Coat with flour.
Pour oil into pot. Set to Stove Top High and heat oil. Add beef and cook uncovered 10 minutes or until browned, stirring occasionally.
Stir broth, potatoes, onions, carrots, garlic, and thyme in pot. Set to Slow Cook Low for 7-9 hours. Cover and cook until beef is fork-tender. Stir in peas during last 10 minutes of cooking time.
**Added Comments**Betty Link Jordan
Best meal yet in the Ninja. Hearty Beef Stew and I added fresh mushrooms (when I put in the peas) and drop dumplings (added same as mushrooms) and it is PERFECT!!!
**Added comments by: MaryJo Powell** - I used beans instead of peas, added 1 cup diced tomatoes and thickened the sauce up with flour when I added the beans at the end.
****
Beef Stew, Hearty #3, By: Mary Director
Ingredients:
1½ lb beef stew meat (preferably grass fed if you can get it)
2 lbs of baby potatoes (If you can't find baby potatoes you can use red skin potatoes quartered)
3 cloves of garlic minced
1 red onion chopped into big chunks
1 cup of sliced crimini mushrooms
1 10.5 oz container of cherry tomatoes
2 Tbs. of fresh thyme (or 1 tbsp of dry)
2 Tbs. of fresh rosemary (or 1 tbsp of dry)
3 Tbs. of flour
1 Tbs. sea salt
2 Tbs. olive oil
1 Tbs. of freshly ground pepper
2 cups of red wine
2 cups of water
Directions:
Set your Ninja to Stove Top High. Preheat 3-5 minutes. Add olive oil.
In the meantime season the beef with salt and pepper then coat with flour.
Add the beef to the Ninja and let it brown (this will take about 4-6 minutes). When it's nice and browned turn it over and let it brown on the other side.
Add the onion and make a little space in the pot for the garlic. Add the garlic and let it cook for 30 seconds or so until it begins to release its aroma.
Next add the potatoes, tomatoes, mushrooms, wine, water, thyme and rosemary. (If you want the tomatoes to be recognizable you can add them in the last hour of cooking).
Change the Ninja setting to slow cook low 8-9 hours, high 4-5 hours.
****
Beef Stew – My Mom’s Recipe*, By: Carolyn Crowder, October 23, 2016
Chilly here this morning and still have clean up in the yard from hurricane Mathew. Cooking my Mom's beef stew recipe in my Ninja for dinner tonight.
Ingredients:
1.5 lbs beef stew meat, cut into cubes
Salt & pepper, to taste
1 Tbs. dried thyme
flour
2 Tbs. olive oil – may use more
1 large onion, coarsely chopped
32 oz carton beef broth
4-5 potatoes, chopped
4-5 carrots, chopped
1 can peas
1 can corn
Directions:
Season the beef with salt, pepper, and dried thyme. Dredge with flour. Turn the Ninja to Stove Top High. Add the olive oil to the pot and heat. Brown the meat in batches to get a nice sear. Remove meat and juices and set aside. Add a little more oil if desired to the pot. Add the onion and soften. Return the beef and juices back to the pot along with the beef broth. Turn the Ninja to Slow Cook Low. Cook for 4 hours. After that time, add the potatoes and carrots. Resume slow cooking for another 1½ hours, or until almost tender. (Test with a fork at 1 hour to see how soft the potatoes and carrots are. Check the liquid level to ensure you have enough liquid to cover everything in the pot. Add more if necessary). Add the peas and corn and heat through.
If the graveyard is too thin; thicken the sauce. Remove about ¼ cup of liquid and mix with equal amounts of corn starch to make a slurry. Add to stew and turn to Stove Top High. Cook until bubbly and liquid has thickened.
*Mom always cooked hers low and slow in a big cast iron pot on the stove. I have used the Ninja many times and it has always turned out tasty and the beef has been tender.
****
Beef Stew Ninja Style, By: Mary Director
Ingredients:
2 lbs stew meat
1½ cups beef broth
1 cup red wine
1 medium onion, chopped
1 cup celery, (about two ribs), sliced
4 red potatoes peeled and cut in half or more depending on size
1 cup baby cut carrots
18 - small mushrooms
½ cup frozen peas
½ cup pearl onions
4 garlic cloves, crushed and diced
½ tsp salt and pepper
¼ tsp thyme (dry)
1 bay leaf
2 Tbs. soy sauce
1 Tbs. olive oil
Directions:
Turn your Ninja to Stove Top High and add olive oil. Add the stew meat and cook for 10 minutes or until browned. Add wine and let simmer for a minute or two. Add beef broth, soy sauce, onion, celery, carrots, salt, pepper, thyme, garlic, bay leaf and stir. Add potatoes and stir. Change Ninja cooking mode to Slow Cook Low for 7 hours; or Slow Cook High for 4 hours.
Thaw the peas and pearl onions and add in the last 10 minutes of cook time.
****
Beef Stew, Phony, Mary Kelly O'Connor
Ingredients:
Low sodium V8, 12 oz beef stew meat, about a pound
onion, sliced
2 potatoes (skin on) sliced
Some celery
Baby carrots
I put about 1/3 can (those personal size cans, maybe 12 oz) of low sodium V8 in the bottom of the Ninja. Then a large onion, sliced, 2 potatoes (skin on) sliced, some celery and some baby carrots. Then a package of beef stew meat, about a pound. I finished off the can of V8 and rinsed it out with about a 1/2 can of water which I put on top of the beef. Stirred it around a bit. Cooked on the Stove Top Low for around 45minutes. No one was ready to eat so I put on Buffet until dinner time. Mom had leftovers for lunch today and still thought it was fantastic.
****
Beef Stew with Dumplings*, By: Bonnie Smith, January 6, 2017
Ingredients:
*Ingredient amounts not given. Use amount needed for your family.
Sirloin steak, cut into bite size pieces
Carrots, sliced
Onions, diced
Celery, sliced
Can diced tomatoes
Seasoned flour for steak
Olive oil
Beef base or beef broth
seasonings per your choice
Bisquick
milk
Directions:
Turn the Ninja to Stove Top High. Heat the olive oil. Coat the steak in the flour. Add to the Ninja pot. Once cooked, add the carrots, onions, and celery. Let cook for a few minutes. Stir in the diced tomatoes. Then dumped in beef base mixed with water or you can use beef broth. Turn the Ninja to Slow Cook Low for 3 hours. About 20 minutes before it is finished, mix the Bisquick with the milk according to the package directions as needed for your family. Turn the Ninja to Stove Top Low for the dumplings. Leave the lid off for the first 10 minutes, then cover for the remaining 10 minutes. Turn to the Buffet/Warm setting to hold. The meat was very tender and the flavors blended nicely.
****
Beef Stew with Dumplings*, By: Susan Rossi Cottone
Ingredients:
stew meat
salt and pepper to taste
oil
2 medium onions, quartered
4 cloves of garlic
5 carrots, cut up
Bisquick
Directions:
Flour stew meat, salt and pepper to taste. Turn your Ninja to Stove Top High. Heat oil and brown meat, (I used cubed beef stew meat). Once browned, take out the meat. Add onions, garlic and carrots. Sauté. Add the meat back in with water and beef bouillon (I like a lot if gravy, lol). Turn to Slow Cook High for 4 hours, add package of frozen peas.
Make dumplings using Bisquick and spoon the dough on top of stew for about 15 minutes uncovered. Enjoy.
****
Beef Vegetable Soup*, By: Ashley Creech Gilliam, May 23, 2018
Ingredients:
3-4 lb. rump roast
salt, pepper and garlic powder – to taste for roast
1 onion, chopped
1 tbs. oil of choice
Worcestershire sauce - dashes
1 packet dry beef gravy mix
2 cups water
1- 15 oz. can each:
corn, peas, green beans, carrots, crushed tomatoes
salt and pepper to taste – to season soup
rice – optional for serving
Directions:
Turn the Ninja to Stove Top High. Add oil and sauté onions. Remove. Add the seasoned roast. Sear on all sides. Add a package of dry beef gravy mixed with 2 cups of water. Turn the Ninja to Slow Cook High. Cook for 3 hours. Cut into cubes. Return to the Ninja. Add 1 can of each corn, peas, green beans, potatoes, carrots, crushed tomatoes. Season with salt, pepper to taste. Add the sautéed onions and a couple dashes of Worcestershire sauce.
Serve over rice.
****
Beef Vegetable Soup*, By: Mary Weldinger, December 30, 2015
Ingredients:
1 pound ground beef
1 can (46 ounces) tomato juice
1 package (16 ounce) frozen mixed vegetables, thawed
2 cups frozen hash brown potatoes
1 envelope onion soup mix
Directions:
Turn the Ninja to Stove Top High and brown the meat. Drain any excess grease. Add the remaining ingredients to the Ninja. Turn to Slow Cook High for 2 hours.
****
Beef Vegetable Soup*, By: Jill Allmandinger Moyer, December 4, 2015
Ingredients:
2 tablespoons olive oil
1.5 pounds sirloin steak, or beef stew meat (or whatever lean steaks are on sale!), cut into about 1" cubes
1 large onion, chopped
3 cloves garlic, minced
1 cup diced carrots1 cup diced celery
1 lb. potatoes (I like Yukon Gold), diced and (if desired) peeled
8 cups beef stock
2 bay leaves
1 (28 oz.) can diced tomatoes, with juice
1 Tablespoon Worcestershire sauce
1 Tablespoon Italian seasoning, homemade or store-bought
1 teaspoon salt, or more/less to taste
½ teaspoon freshly-ground black pepper
chopped fresh parsley - optional for garnish
Directions:
Turn your Ninja to Stove Top Medium/High. Add the 1 Tbs. of oil to heat. Brown the meat. Remove. Add the remaining oil and onions to soften. Add the remaining ingredients. Return the meat to the pot. Turn to Slow Cook Low for 4 hours. Test for seasonings. Add additional salt and pepper if needed.
Remove the bay leaves when ready to serve. Serve the soup warm, garnished with chopped fresh parsley if desired.
****
Beef Veggie Soup*, By: Tink Bell, January 12, 2015
Ingredients:
1 pound ground beef
32 oz of Beef stock
1 onion
1 head of purple cabbage
2 can drain corn
1 cup of mushrooms
1 garlic clove
1 teaspoon seasoned salt
1 tablespoon of butter
Directions:
Sauté onion in butter on Stove Top High. Add beef and brown. Drain any grease. Add remaining ingredients and seasonings to taste. Switch to Oven mode of 375° F for 35 minutes! Turn to Buffet to hold.
It's a fast and tasty meal before the hubby gets home!
You can also use just the veggies to make a vegetarian fast meal.
****
Beefy Nacho Soup*, By: Stacy Lajoie Edell, July 13, 2014
Ingredients:
1 lb. ground beef
1 medium onion
1 can condensed nacho soup (undiluted)
1-2 Tbs. taco seasoning (or taco seasoning pack)
1 can 14 oz beef broth
1 can diced tomatoes with green chiles (undrained)
1½ cups milk
1 tsp cilantro
Directions:
Turn your Ninja to Stove Top High and brown with onions on until beef is fully cooked and onions are clear. Drain. Season beef with taco seasoning. Add nacho soup, beef broth, tomatoes and cilantro. Cook on Stove Top High until nacho soup is creamy. Add milk and heat until hot. Top with shredded cheese, tortilla chips, sour cream, and guacamole if desired. Serve.
You can also add beans for a heartier soup.
****
Beer Bacon Chocolate Chili*, By: Chad Stewart Marsh, November 3, 2019
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
Serves: 8
Ingredients:
¼ lb. bacon, chopped
1.5 lb. sirloin tips, chopped into bite sized pieces
1 poblano pepper, seeded and chopped
1 fresh Fresno pepper, seeded and chopped - Feel free to sub your favorite pepper
1 large onion, chopped
28 ounce can crushed tomatoes
28 ounce can diced tomatoes
2- 14.5 oz. your choice beans such as cannelloni, kidney beans, black beans, etc.
¼ cup chili powder
¼ cup brown sugar
1- 12 ounce bottle dark beer (I used Sweet Baby Jesus Chocolate Peanut Butter to add another flavor)
1 ounce unsweetened baker’s chocolate, chopped finely
Salt, to taste
tomato paste – to thicken if necessary
diced onions, shredded cheese, or sour cream – for garnish
Directions:
Turn the Ninja to Stove Top High. Dice the bacon and crisp. Once bacon is crispy, remove with a slotted spoon. Drain on paper towels.
Continue using Stove Top High to brown the meat in the bacon drippings. (You may need to drain the meat in the middle of browning.) When browned, remove and set aside.
Add the peppers to the Ninja and cook until they start to brown, approximately 3-5 minutes.
Add the onions to the peppers and continue to brown until the onions just start to become translucent.
Add the meat and bacon to the onions and peppers. Heat for an additional 5-8 minutes.
Add the diced tomatoes to the mixture and stir well.
Cook until mixture begins to boil.
Add the beans and cook until it just starts to boil again.
Add the crushed tomatoes and cook, again, until it just starts to boil.
Add the beer, mix well, and bring to a boil, allow to boil for 30 seconds.
Stir in the chili powder and brown sugar.
When the mixture begins to boil again, stir in the shaved chocolate.
Turn to Stove Top Low and allow a slow boil. Salt to taste. Make sure not to over-salt, as flavors will develop as the chili simmers.
The thickness of your chili depends on your ingredients, if your chili is too thin, add a teaspoon of tomato paste. Stir, test thickness and repeat if needed.
Continue with Stove Top Low to simmer. Keep uncovered and let simmer (stirring occasionally) for approximately 2 hours.
Ladle chili into a bowl and sprinkle with your favorite toppings such as diced onions, shredded cheese, or sour cream.
****
Beer Cheese Soup with Smoked Sausage*, By: Michael Anderson
Ingredients:
¼-½ lb smoked sausage or kielbasa (already cooked), cut into coins and quartered
¼ cup diced green/white onion
¼ cup diced celery
¼ diced carrots
¼ teaspoon black pepper
½ teaspoon salt
2 potatoes, peeled and diced or 2 cups diced frozen hash browns
12 ounces beer
2 cups chicken broth
2 cup half-and-half
½ lb cheddar cheese or mixed blend
½ teaspoon dry mustard
½ teaspoon Worcestershire sauce
Directions:
Set Ninja to Stove Top High add sausage and brown sausage for 8-10 minutes (if pre-cooked already). Once browned remove sausage and set aside, leaving oil in Ninja.
Add onions celery, carrots, salt, black pepper to Ninja and sauté on high for 8 minutes
Add potatoes and beer. Simmer until potatoes are completely tender, mash everything together.
Set Ninja to Stove Top Low/Medium and add back the sausage you set aside. Add chicken stock, half and half, Worcestershire sauce, dry mustard, and cheese. Simmer until cheese melts.
Optional: Serve over bread or noodles (for my noodles, last 10 minutes I set the steaming rack in on top then put the noodles in on top of it, when done pulled the rack and noodles out, then ladled soup).
****
Billie Sue's Red Shrimp Gumbo*, By: Kelli Austin, February 17, 2015
Ingredients:
½ pound of bacon. (chopped fine)
1 large onion, diced
32 oz can mild Ro-Tel tomatoes
1- 15 oz can of tomato purée
2- 10.5 oz cans of beef consume
6 tablespoons of Worcestershire sauce
4 cups of water
1 bag of frozen okra
3-4 lbs of shrimp
3-4 bay leaves
Directions:
Turn Ninja to Stove Top High. Add onion, bacon, salt and pepper. Fry until bacon is done and onion is soft. Open all the canned products. Add to bacon and onion; keeping the bacon fat in the pot. Add the water, Worcestershire sauce and okra. Add salt and pepper at this stage, too. Bring to a rolling boil and boil for two minutes. Reduce to Stove Top Low or Stove Top Medium. Cover and simmer for 20 or 30 minutes, (until okra is done). Add shrimp and cook on Stove Top Low or Stove Top Medium until shrimp are pink, (just a few minutes). Remove bay leaves. Serve with rice.
****
Black Bean & Beef Taco Soup, By: Alison Porritt-Lumb, November 30, 2014
I accidentally developed this soup. I made a filling for Stuffed Red Peppers using ground beef and my home canned black beans. I had more filling than I needed so rather than throw it away, I made this soup with whatever I had in the house. It turned out really good, so here I am capturing the recipe.
Ingredients:
1 pound of ground beef
1 diced onion
2-3 cloves of garlic, finely chopped
1 pint jar of home canned black beans, rinsed
1 pint jar of corn (or frozen corn)
1½ cups of pre-cooked rice
2 Tbs. taco seasoning
1 quart of home canned beef broth
1 quart of home canned tomato broth
2 Tbs. beef bouillon powder
2 cups water
Directions:
Turn your Ninja to Stove Top High and brown meat and onions. Drain grease if necessary. Add taco seasoning, corn, black beans and pre-cooked rice, stir. Add the two broths, water and beef bouillon powder. Turn your Ninja to Stove Top Medium (Low on 4) setting for about 1 hour. Tastes even better the next day.
****
Black Bean Chili*, By: Jessica Christovich Sanderson, March 5, 2016
Ingredients:
1.5 lbs ground meat (I use turkey)
16 oz dry black beans
3 cups water
2 Tbs. chili powder
1 tsp cinnamon
½ tsp ground cloves
2 tsp sugar
1 tsp garlic powder or minced garlic
½ onion, chopped (I use about ¼ cup minced fried onion)
28 oz can diced tomatoes
Directions:
Turn the Ninja to Stove Top High. Break up and brown meat. Drain any excess grease if necessary. Add remaining ingredients. Turn to Slow Cook Low for 6-8 hours.
Tip: prep the night before and leave in the fridge overnight so the beans soak and are nice and soft at mealtime! Otherwise, let it cook for the full 8 hours.
****
Black Bean Soup - Quick & Easy*, By: Allana Robinson, March 25, 2019
Ingredients:
Splash of olive oil
1 large onion - coarsely chopped
8 cloves garlic - minced
3-15 oz. cans black beans - keep liquid
1-15 oz. can tomato sauce
¾ cup water (any temperature)
Seasonings of choice & to taste - I used ground black pepper, chili powder, & paprika
Recipe:
1) Add a splash of olive oil, chopped onion, & minced garlic to the Ninja pot. Set to Stove Top High & sauté without the lid, until onion turns translucent.
2) Add spices into the mixture. Stir for about 30-45 seconds until onion & garlic is coated.
3) Add in black beans (with liquid), tomato sauce, and water. Stir until well combined. Bring to boil.
4) Once brought to boil, set Ninja to Stove Top Low. Cook with the lid off for 30-35 minutes. Stir occasionally.
****
Black-Eyed Peas*, By: Jimmy Wright, December 31, 2018
Serves 8
Ingredients:
2 lbs. dried black-eyed peas, rinsed and soaked overnight
6 cups water
8 oz smoked lean ham steak
1 medium onion, quartered
5 cloves garlic, chopped
10 oz can Ro*Tel
2 tsp chili powder
1½ tsp pepper
1 tsp cumin
Directions:
1. Soak peas overnight in a large bowl with 6-8 cups of water. Drain the next morning.
2. Add peas to your Ninja cooker pot.
3. Add in water, ham, onion, green chilies, garlic, chili powder, pepper and cumin.
4. Stir gently to combine.
5. Turn your Ninja to Slow Cook High for 6 hours and check seasoning.
****
Black-Eyed Peas Chili, By: Cindy Durham, December 31, 2016
Ingredients:
1 lb. bulk pork sausage (I use Jimmy Deans)
1 medium onion, chopped
½ cup celery, chopped
4- (15 oz.) cans black-eyed peas, undrained
1- (14 oz.) can diced tomatoes, undrained
1- (10 oz.) can tomatoes with green chilies, undrained (Rotel)
2 Tablespoons chili powder
Directions:
Turn the Ninja to Stove Top High. Brown the sausage. Drain grease if needed. Add celery and onions and cook until translucent.
Add black-eyed peas, tomatoes, rotel, and chili powder.
Bring to a boil, reduce heat to Stove Top Low and simmer, covered for 30 minutes.
****
Bob’s Party Chili, By: Robert McAdam, May 31, 2014
Hi folks. Soccer world cup starts in 2 weeks so I thought I would try out my famous world cup chili recipe in the Ninja. It worked out nicely and was dead easy to do. Here it is if you want to have a go.
There are many chili recipes out there. This one works for me and is great at parties! Easily feeds 10 to 14 people. Half the ingredients for a family version
Ingredients:
1 kg (2 lb) minced (ground) beef (cheaper, fattier mince works very well)
About 150 - 200g (1 ½ - 1 ¾ lb) smoked streaky bacon diced finely (it should mostly disappear during the cooking)
1 large green pepper, chopped
2 brown onions, chopped quite finely
4 fat garlic cloves, pressed or chopped
2 x 400g (2 - 15 oz) cans chopped tomatoes
1 small tin (6 0z) tomato paste or a good squirt from a tube of tomato paste
Chili’s (fat, thin, red, green, seeds left in/out whatever! depends on how fiery you want your chili!) I actually don’t use any chili’s, my family doesn’t like the texture of them, I use 1 Tbs. of hot chili powder, that’s fine for my family, 2 Tbs. if I am making one for the boys!
2 Tbs. Olive oil
1 Tbs. Paprika
1 Tbs. Oregano
½ Tbs. Black Pepper
½ Tbs. salt (less if you want just check seasoning half way during cooking)
1 Tbs. unsweetened cocoa powder
1 Tbs. cumin
½ Tbs. coriander
1 Tbs. brown sugar
1 x 400g (2 - 15 oz) tin of your favorite beans (we like pinto or black beans)
½ can of water
1 400g (2- 15 oz) tin cooked kidney beans drained and rinsed
It looks like a lot of ingredients but most of them are spices and tins. Get your spices from an Asian super market, they are so much better and cheaper!
Directions:
Turn the Ninja to Stove Top High. Prepare your onion, pepper, garlic and bacon. Brown the mince, drain off the water and fat if you use a fatty mince. That’s the hard work done!!! Now get out your tablespoon & measure the remaining ingredients. Turn the Ninja to Slow Cook Low.
Now add everything else except the kidney beans. Mix it all together and Slow Cook Low for the full 8 hours. Stir now and again. It should go nice and dark. Add the kidney beans about an hour before the end.
This chills well and tastes even better re-heated! Also freezes well. Serve with boiled rice, grated cheese, tacos etc.
**Added comment by: Aurelia Dougan McCollom – I used the following link for conversion of this recipe. http://www.metric-conversions.org/weight/kilograms-to-pounds.htm
****
Boiled Dinner – AKA - A Hug In Your Tummy*, By: Kristy Perry, December 8, 2014
In my house we call this Boiled Dinner "AKA a hug in your tummy". Perfect for cold winter days and quick and easy to make.
Polish Kielbasa, onion, red potatoes, carrots, a head of cabbage. Add water (filling pot half way) and pepper on top. I used the Stove Top on High for 1 hour then turned it to Stove Top Low for 1 more hour. Sometime we also add a can of kidney beans, northern beans and chickpeas but I forgot today.
****
Boilermaker Tailgate Chili, By: Jeff Hudson & Aurelia Dougan McCollom, October 4, 2017, By: Jeff Hudson & Aurelia Dougan McCollom, October 4, 2017
“This will fill your Ninja!” Stir carefully.
Ingredients:
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
1 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
½ cup beer
¼ cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce - Tabasco
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos
1 (8 ounce) package shredded cheddar cheese
Directions:
Turn the Ninja to Stove Top High. Crumble the ground chuck and sausage into the hot pot, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover. Turn to Slow Cook High for 5 hours. You are welcome to use Slow Cook Low, just increase cooking time. The Ninja will go to the Buffet/Warm setting.
After 3 hours of cooking, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili cooks, the better it will taste. Refrigerate, and serve the next day. Freeze any leftovers for a rainy day!
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
****
Bolognese, Recipe Courtesy of Giada De Laurentiis, June 22, 2014
Ingredients:
¼ cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
¼ cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
Salt and freshly ground black pepper
¼ cup freshly grated Pecorino Romano
Directions:
In your Ninja heat the olive oil on Stove Top High. Add the onion and garlic and sauté over until the onions become very soft. Add the celery and carrot and sauté. Add the ground beef. Sauté, stirring frequently and breaking up any large lumps and cook until meat is no longer pink. Add the tomatoes, parsley and basil and cook over Stove Top Medium (or Low) heat until the sauce thickens. Season with salt and pepper. Finish bolognese with Pecorino Romano.
****
Bolognese*, By: Jenny Behr, December 13, 2016
This is a meat sauce cooked very low and slow. It a good snow day recipe. Though there are tomatoes in the sauce, this is all about the meat.
This is the full recipe. (Smaller recipe included)
Ingredients:
6 Tbs. butter
¼ cup each: onion, celery, carrot; finely minced, feel free to use a food processor
1½ lbs. meatloaf mix
1 cup milk
1 cup white wine (a light wine such as Pinot Grigio)
2- 28 oz. cans whole peeled plum tomatoes in juice, chop the tomatoes, keep the juice
Salt
Directions:
Heat the butter in the Ninja pot on Stove Top Low. Add the vegetables. Season with a little salt and cook about 8 minutes or until translucent.
Add the meat. Season with salt and cook until it loses its color, but does not brown, about 5 minutes. Break up the meat with a wooden or silicone spoon.
Add milk and simmer until almost all liquids are gone, about 30 minutes.
Add wine and simmer until almost all liquids are gone, about another 30 minutes.
Add the chopped tomatoes and their juice. Simmer until liquids are absorbed, probably about 5 hours, stirring occasionally.
Taste and adjust seasonings to taste.
(I increased the recipe so I am not sure about the time. When I do it on the stove, it is about 5 hours for this amount. Adjust the Ninja controls to keep the simmer to just the occasional bubble.)
Serve over pasta, topped with Parmesan.
*added comment - I adjusted the temperature after 3 hours form Stove Top Low to Slow Cook High to finish cooking.
**Single recipe would cook in 3 hours.
3 Tbs. butter
2 Tbs. each carrot, onion and celery
¾ lb. meatloaf mix
1 cup each milk and white wine
28 oz. can tomatoes, with juice
****
Borscht - Allana's Twist*, By: Allana Alla Robinson, January 18, 2017
Ingredients:
2.15-2.5 lbs stew meat - cut into bite size pieces
5 oz carrot matchsticks (precut carrot sticks)
2 celery ribs - cut into bite size pieces
½ head of savoy cabbage - cut into strips
2 green bell peppers - diced
10 cloves garlic - minced
1 cup ketchup
8 oz tomato sauce
28 oz stewed tomatoes - keep liquid
32 oz beef broth
16 oz frozen diced potatoes
Ground Black Pepper
Hot Mexican Chili Powder (can use Chipotle Powder, Paprika, or any other "smokey" flavored seasoning)
Prep:
Cut vegetables based on notes above
Season stew meat in ground black pepper & hot Mexican chili powder
Recipe:
1) Put seasoned stew meat into the Ninja pot. Turn to Stove top High and sear.
2) Once stew meat is seared, add in vegetables, broth, tomato sauce, ketchup, frozen diced potatoes, and stewed tomatoes - mix well. Season with more ground black pepper and hot Mexican chili powder - stir until well combined. Turn the Ninja to Slow Cook High for 2.5 hours.
****
Brevard Stew, By: Deborah Phelps Bondeson Matthews
Ingredients:
1½ lbs stew beef
1 Tbs. oil
1 cup chopped onions
3 medium sized potatoes cut into ½ inch cubes
28 oz crushed tomatoes undrained
1 Tbs. Worcestershire sauce
½ tsp salt
16 oz cream style corn undrained
16 oz low sodium lima beans drained and rinsed
16 oz low sodium cut carrots drained and rinsed
½ tsp marjoram
4 slices bacon cooked and crumbled
Directions:
Turn your Ninja to Stove Top Medium and brown beef in oil on all sides. Add onions and cook until tender. Stir brown bits from bottom of pan. Add potatoes, tomatoes, Worcestershire sauce and salt to pan. Mix well. Cook on Slow Cook Low for 8-9 hours. (I put it on Stove Top High for 2 and Slow Cook Low for about 3 and it was fine.) Thirty minutes before serving add corn, lima beans, carrots and marjoram. (I didn't have marjoram so added ½ tsp of herbs de provence instead.) Cover and keep cooking for a half hour. Stir cooked bacon into stew before serving. Makes 10 servings. (I say 6 servings as it was yummy!!) Serve with fresh bread.
****
Brisket Cheese Soup*, By: Catherine Hiestand Keller, January 2, 2016
Tonight's dinner was a soup made from some leftovers and what happened to be on hand.
Ingredients:
½ pound (plus or minus) thick sliced oven roasted brisket
1 box reduced sodium chicken stock
1 can Fiesta Nacho Cheese Soup
1 can Cheddar Cheese Soup
Left over green beans (cooked with onions, butter and bacon)
½ cup (plus or minus) tomato juice
Directions:
Cut up the brisket into large-ish cubes. Add remaining ingredients to the Ninja. Turn the Ninja to Slow Cook Low for 5 hours.
After about 3½ hours, remove the brisket pieces with a slotted spoon and put them in a stand mixer bowl, with the paddle attachment, You are “pulling” the brisket. Add back into the soup. (You could also use 2 forks to pull).
Dinner was served with homemade bread.
We'll definitely do this again!
****
Broccoli Cheddar Soup, By: Janis Rightmyer, October 17, 2014
Ingredients:
4 cups broccoli florets
2½ cups cheddar cheese, grated
2½ cups chicken stock
2 cups half-and-half
¼ cup unsalted butter, divided
2 cloves garlic, minced
½ yellow onion, finely chopped
3 tablespoons all-purpose flour
¼ teaspoon nutmeg
salt and pepper, to taste
Directions:
Turn to Ninja Stove Top High heat and sauté onions and garlic in 1 tablespoon butter until softened. Remove.
Cook remaining butter with flour to create a roux, 3-4 minutes. Once pasty and thick, add in half-and-half and chicken stock. Turn Stove Top Low & simmer for 15-20 minutes.
Add onions, garlic, broccoli, and nutmeg to mixture and simmer for another 25-30 minutes, until thickened.
Stir in cheddar cheese until melted, taste and add salt and pepper to your liking.
Optional: Puree soup to smooth out chunks, or serve as is.
****
Broccoli Cheddar Cheese Soup - Panera’s*, By: Judith Erika Reyes, September 3, 2018
Ingredients:
1 yellow onion, diced
¼ cup flour
¼ cup butter
2 carrots, cut-up
3 cups broccoli
2 cups half and half
2 cups chicken stock
1 block sharp cheddar (pre-shredded melts differently)
¼ tsp. nutmeg
salt and pepper
Directions:
Turn the Ninja to Stove Top High. Using 1 Tbs. of butter, sauté the onion. Add the remaining butter with flour. Stir to make a roux. Add the half and half with the stock. Stir to incorporate.
Turn the Ninja to Stove Top Low. Simmer for 20 minutes to heat through. Add the vegetables. Simmer for 15-20 minutes while still using Stove Top Low. When vegetables are tender, blend with an immersion blender, or transfer to a blender.
Return to Stove Top High. Add the cheese and spices.
Serve after cheese has melted.
Enjoy!
****
Broccoli Cheese & Bacon Soup*, By: Chad Stewart Marsh, January 2, 2017
Serves 6-8
Ingredients:
4 to 5 cups of broccoli florets
5 slices of bacon (4 ounces of pancetta - optional)
1 medium onion, diced
1 shallot, diced (optional)
2 cups of whole milk
1 cup of half & half
1½ cups chicken broth
2 Tbs. butter
3 Tbs. flour
2-2½ cups of shredded sharp cheddar cheese
2 tsp or 1 clove of garlic minced (optional)
1/8 tsp of cayenne pepper (optional)
Salt & pepper to taste
Directions:
1. Chop bacon/pancetta into a medium dice. Add to the Ninja pot. Turn the Ninja to Stove Top High and cook until crispy.
2. Remove the bacon from the Ninja leaving about 2 Tbs. of bacon drippings.
3. Add 2 Tbs. of butter to bacon drippings.
4. Add the chopped onion, shallot and 2 tsp of garlic to the Ninja. Turn to Stove Top Low/Medium. Cook until onions become translucent.
5. Add 3 Tbs. of flour to the Ninja and stir. Cook for 2 to 3 minutes or until flour begins to become light brown.
6. Add the chicken broth. Stir into a roux.
7. Add the broccoli florets. Stir.
8. Add the whole milk and half & half. Stir.
9. Season with salt & pepper to taste. Optional - Add 1/8 tsp of cayenne pepper.
10. Turn the Ninja to Stove Top Low. Bring soup to a slow low simmer. Place the lid. Cook for 25 to 30 minutes allowing the broccoli florets to become tender.
11. Turn off the Ninja.
12. Add 2 cups of shredded cheddar cheese to soup in half cup increments. Stir until all the cheese has melted.
13. Taste for salt & pepper.
14. OPTIONAL - Use an immersion blender or standup blender to thin soup if desired.
15. Stir in the bacon, saving some for topping if desired.
16. Serve soup in hollowed out bread loaf or a normal bowl. Garnish with extra cheese and the remaining bacon.
ENJOY!!!
****
Broccoli Cheese & Chicken Soup*, By: Danika Polo, August 17, 2015
Ingredients:
2.5 lb chicken – boneless, skinless
ranch seasoning and garlic - sprinkled to taste
1- 32 oz box chicken broth
2 heads chopped broccoli
Bear Creek Broccoli Cheese dry soup mix
16 oz cheese – jar or shredded
2-3 cups milk
Directions:
Place the chicken in your Ninja and turn to Slow Cook Low to cook. Lightly sprinkle with ranch seasoning and garlic. The chicken will make its own juice. Cook for 6 hours.
When fully cooked, take chicken out of the Ninja and shred. Leave all of the liquid in the pot. Return the chicken to the pot. Add the broth and broccoli.
Bring to boil using Stove Top Medium or High. Add Bear Creek Broccoli Cheese dry soup mix, stir well.
Add cheese, stir until melted. Add 2-3 cups of milk, and or water to thickness desired.
This makes a lot of soup. I can share with friends; have dinner, and still have leftovers.
****
Broccoli Cheese Soup*, By: Liz DeVigili, January 27, 2016
Ingredients:
1 Tablespoon butter
1 medium chopped onion
1½ cup finely chopped carrots (it can be matchsticks from the produce section)
3 gloves garlic chopped fine
¼ cup butter
¼ cup flour
1 cup whole milk
1 cup sour cream or plain yogurt (instead of milk and sour cream, you can use 2 cups half and half)
4 cups water
4 teaspoons of powdered chicken bouillon (you can use 4 cups chicken stock instead of water and bouillon)
4 cups chopped broccoli
1 teaspoon of nutmeg
2 cups (8 oz) grated sharp cheddar cheese
salt and pepper to taste
Directions:
1. Mix milk and sour cream in a cup and set to the side.
2. Saute onions, carrots, and garlic with 1 Tbs. of butter for 5 to 7 minutes in the Ninja on Stove Top High.
3. Add the ¼ cup butter and stir till it is melted. Add ¼ cup flour and stir constantly for 2-3 minutes. You may need to turn the heat to low here to keep the flour from burning.
4. Add the milk & sour cream mix to the Ninja and stir with a whisk. It may look grainy now but don’t worry, it won’t be when the soup is done.
5. Add the water and chicken bouillon and cook on Stove Top High for 10 minutes.
6. Add the chopped broccoli. Turn to Stove Top Low for 20-25 minutes with the lid on.
7. Add salt and pepper to taste. You can leave the soup chunky or you can blend it now with immersion blender and make it creamier.
8. Add cheese, nutmeg and stir well.
9. Serve with crusty bread
****
Broccoli Cheese Soup*, By: Cori Ruppert, October 6, 2015
Ingredients:
2 packs of 10 oz frozen chopped broccoli
1 lbs Velveeta cheese
2 cans of Cream of Chicken or Celery soup
10 oz Chicken Broth – Campbell’s soup brand was used
3 cups of half/half
Cube Velveeta. Add all of the ingredients to your Ninja. Stir to mix. Turn your Ninja to Slow Cook Low for 3-4 hours.
****
Broccoli Cheese Soup*, By: Aurelia Dougan McCollom
Ingredients:
¾ cup chopped onion
2 Tbs. butter or margarine
3 Tbs. flour
Garlic powder, salt, pepper, to taste
1 can (15 oz) chicken stock, or use fresh stock
3 cups water
2- 16 oz packages frozen broccoli, cut up (or use fresh)
½ lb Velveeta, sliced or small chunks
10 oz Monterey Jack cheese, shred or cut into small chunks
10 oz cheddar cheese, shred or cut into small chunks
****Because it is more convenient, I use 4 cups of the Kraft shredded Taco Blend cheese, in place of these 2 cheeses. Really good and easier to use.****
Milk
Bacon bits, (optional)
Green onion tops, (optional)
Directions:
Sauté onion in butter on Stove Top High. Add flour, stir until crumbly. Add chicken stock, water, & seasonings. Add Velveeta and stir to melt. Add the hard cheeses, or add the shredded package mix. (Reserve some shredded cheese for garnish, if you like.) Add broccoli. I then switched to Slow Cook High for 1½ hours. After 1 hour, I then added milk, (no certain amount,) your preference on thickness, and finished the remaining 30 minutes of cooking. Garnish with the bacon bits, green onion tops, & reserve cheddar cheese. (ALL optional)
If there is any left, this is really good the 2nd day!
****
Broccoli Cheese Soup*, By: Crystal Moran
Ingredients:
Olive oil
1 small red onion, chopped
3 cloves of garlic, minced
1 stick of butter
¾ cup flour
¾ block of cheese
1 can of chicken broth
2 cups of milk
Fresh or Frozen Broccoli
Directions:
Turn Ninja to Stove Top High and sauté onion and fresh garlic in olive oil.
Make cheese sauce by melting butter, stir in flour until smooth. Add milk and cheddar cheese. Stir until melted. Add chicken broth and broccoli. Cook on Stove Top Medium for about 20 minutes!
****
Broccoli Cheese Soup*, By: Danielle Phipps, August 25, 2014
I am using 2 soup packets and added the water and milk as instructed. Add a bag of frozen broccoli. Add 2 handfuls of sharp cheese shredded cheese. I'm cooking it on Stove Top High until it starts to boil then turning it down to Stove Top Low and stirring occasionally for 20 minutes.
**Added Comment by: Aurelia Dougan McCollom – There were no amounts given in this recipe. We do however have Broccoli Cheese Soup recipes in our files for you to get an idea of how much to add. (some members just “eyeball” it!)
****
Broccoli Cheese Soup*, By: Katey Kelly, October 27, 2014
is sooooooooooooooooo yummy on a cold day.
Ingredients:
2-3 bunches of broccoli florets, cut up
2 cups chicken or vegetable broth
2-3 carrots, shredded
1 onion, chopped
2-3 tablespoons of flour
2-3 tablespoons water
Add a two cups heavy cream
8 oz. Velveeta,
8 oz. sharp Cheddar
Dash of garlic powder and salt n pepper
1 tablespoon of paprika
1 tablespoon of dill
Directions:
Turn your Ninja to Slow Cook Low. Add broccoli, broth, carrots, and onion. Cook for 3-4 hours, until broccoli is tender.
Blend flour in water to make a thickener. Add to pot, stirring constantly. Add cream, Velveeta, Cheddar, and seasonings. Stir and heat until thick and bubbly. Turn to buffet to hold.
****
Brunswick Stew - A Simple Version, By: Sonia Myers, December 12, 2018
Leftover pork roast or chicken? Make Leftover Soup!
Ingredients:
2 cups (or however much you have) of leftover pork, shredded
1 large can diced tomatoes
1 large can crushed tomatoes
1 can beef broth
1 can corn
1 can string beans
1 can butter beans - optional
3 small potatoes, diced
¼ cup apple cider vinegar (it might be a Southern preference since we do this with leftover bbq)
2 bay leaves
Italian seasoning, salt, pepper & garlic, to taste
Add all of the ingredients to your Ninja pot. Turn to Slow Cook Low for 6 hours.
Of course, you can use any vegetables, but this is what I had on hand. I normally use butter beans too but didn't have any. You can also use leftover chicken, or a mix of both.
And be sure to have your significant other stop up and get hush puppies on his way home!
Added comment by Sonia Meyers - We just ate the remaining left-overs. My husband sprinkled a little bit of sugar in it to cut the tomato acidity and it made it even better. Not much, just maybe ½ teaspoon.
****
Buffalo Chicken Soup, By: Leslie Althoff
3 chicken breasts (boneless, skinless)
2 can cream of celery
1 cup sour cream
1/4-1/2 c hot sauce of choice
1 bag frozen O'Brien’s Potatoes
4 cup milk
Directions:
Turn your Ninja to Oven setting of 350° for 40 minutes with about 3 cups water, for cooking the chicken. After the chicken was done I removed the chicken, drained any remaining water, shredded chicken, and then put in all remaining ingredients back into the crock. Switch to the Stove Top Medium for about 20 min. Serve with Velveeta crumbles and saltines. Oh baby its yummy!
**Added comments: I suggest you could probably also use Slow Cook Low for 2-4 hours after you added all of your ingredients.** Aurelia
****
Buffalo Chicken Vegetable Soup, By: Cathy Schultz, January 7, 2015
Buffalo chicken vegetable soup is what is in the Ninja for dinner tonight
8 homemade buffalo chicken drumettes, deboned
2 cups water
3 cups chicken broth
1 bag frozen mixed vegetables
tortellini or rice
Turn your Ninja to slow Cook Low for 6 to 8 hours. In the last hour add tortellini or rice.
****
Buffalo Chicken-Spicy Pepper Soup*, By: Allana Alla Robinson, April 1, 2017
Ingredients:
1- 14.5 oz can stewed tomatoes - keep liquid
2- 4.5 oz cans diced green chilis - keep liquid
1- 16 oz can chili beans - keep liquid
1- 14.5 oz can diced tomatoes - keep liquid
1- 15.5 oz can cannellini beans - rinsed and liquid removed
1- 12 fl oz bottle jalepenos peppers sliced fresh pack - keep liquid
1- 12 fl oz bottle Frank's Red Hot Sauce
1 medium yellow onion - diced
2 lbs chicken breast tenderloins - diced
Ground Black Pepper - to taste
Paprika - to taste
Hot Mexican Chili Powder (can use regular) - to taste
Ground Cumin - to taste
Red Pepper Flakes - to taste
Garlic Powder - to taste
Prep:
Dice onion
Dice chicken breast tenderloins
Recipe:
Combine all ingredients. Turn the Ninja to Slow Cook Low for 7 hours.
Serve:
As is or with fresh lime juice or additional seasonings or with cheese.
****
Buffalo Chicken with Potatoes & Carrots*, By: Allana Alla Robinson, April 27, 2016
Ingredients:
48 fl oz low sodium chicken broth
24 fl oz hot sauce
3 packets dry ranch
4 boneless chicken breasts - cut into bite size pieces
6 potatoes - diced
4 carrots - peeled then julienned
Garlic powder - to taste
Ground black pepper - to taste
Olive oil – drizzle
Samsung 7 – (optional for extra flavor)
Prep:
Cut carrots and potatoes based on notes above - set to side
Cut chicken breasts into bite size pieces then toss in coat in dry ranch - set to side
Recipe:
In the Ninja pot, combine low sodium chicken broth, oil, hot sauce, garlic powder, and ground black pepper - stir. Once stirred, add in coated chicken breast pieces, carrots and potatoes - gently stir and cover them in the broth. Set the Ninja to Slow Cook High for 4 hours.
Serving: (This is where you can drop your Samsung 7). (Photo’s optional)
Can eat it as a soup or on sandwich rolls or bagels.
****
Buffalo Chili – Ninja Recipe Book Pamphlet
Ingredients:
2 pounds ground buffalo
1 medium onion, chopped
1 large green pepper, chopped
3 cloves garlic, finely chopped
2 tablespoons chili powder
1½ tablespoons ground cumin
1½ teaspoons salt
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
3 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
2 cans (15 ounces each) dark red kidney beans, drained and rinsed
Directions:
1. Place buffalo, onion, pepper and garlic into the pot. Set to Stove Top High. Cook uncovered 20 minutes or until buffalo is cooked through, stirring occasionally.
2. Stir in remaining ingredients. Set to Slow Cook High for 2 hours. Cover and cook.
****
Butternut Squash Chili*, By: Barbara Bonner, October 17, 2015
Ingredients:
1 tablespoon olive oil
1 pound ground beef -(Actually I used the morning star farms crumble)
½ butternut squash, or ¼ pound, cut into ¾ inch cubes, or 2 cups chopped squash
1 green bell pepper, chopped
4 garlic cloves, minced
1 can (15 oz) red kidney beans, rinsed
½ can (7.5 oz) corn, rinsed
1 can (28 oz) tomatoes (I used peeled tomatoes Cento San Marzano brand) (I used Ro-Tel with chilis)
2 cups water
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon sugar
salt to taste (at least ½ teaspoon)
For garnish:
grated cheddar cheese
chopped green onions
Greek yogurt or sour cream
Directions:
Heat the olive oil in your Ninja. Add ground beef and cook until no longer pink. Drain the ground beef of any fat.
To the same pot, add squash, green pepper, garlic, kidney beans, corn, and tomatoes. Use a spoon to break all tomatoes into small bites. Add the water. Season with chili powder, cumin, sugar, and salt, (at least ½ teaspoon). Mix everything well, and bring to boil. Turn to Slow Cook High for 4 hours, or Slow Cook Low 8 hours. Taste for seasonings. Add more at this point. Serve topped with cheese, green onions, and a dollop of Greek yogurt.
The chili only gets better the longer it sits. If you let it sit for 2 hours, covered, after cooking, it absorbs all the flavors and tastes much better than if you eat it right after it's cooked. It tastes even better the next day, after being refrigerated overnight.
****
* Noodles Added to Soups – Separately, By: Leeanne Carr, December 29, 2014
I have posted this before – I make my soup & then cook the noodles separately. Cook soup, spoon over cooked noodles (whatever kind you like). Makes freezing the soups easy. Learned this from a chef last year - it was a uh duh moment for me. Hope it works for some of you.
*********
YOU WILL FIND:
2 Alarm Chili*, By: Tammy Ullrich, March 21, 2016
6 Hour Stew*, By: Toni Coltrin Barth
8 Can Taco Soup, By: Tracey Smith
15 Bean & Ham Soup*, By: Timothy Adam Brady, April 29, 2015
15 Bean Soup*, By: Jana Taylor, January 14, 2018
15 Bean Soup, By: Laura Cooper, January 1, 2016
15 Bean Soup*, By: Cindy Plaisance Maddux, July 19, 2015
30-Minute Shortcut Chicken and Dumplings*, By: Roy Shumaker
Alphabet Vegetable Soup*, By: Kim N Jayda Ellis, June 16, 2015
Anasazi Bean and Ham Hock Soup*, By: Jean Frederick, September 23, 2014
Asian Dumpling Soup*, By: Arlene Babiskin Gordon
Autumn Soup*, By: Suzanne Donohue, December 9, 2015
Awesome Easy Clam Chowder*, By: Kathy Olson, March 13. 2016
Bacon Cheeseburger Soup*, By: Tina Nordhavn-Allman, October 26, 2015
Baked Beans, By: Heather Helsley Paris, December 30, 2014
Baked Baked Beans, Easy Slow Cook, By Christine Gallary
Baked Beans (Quick & Easy)*, By: Julie Barnes Moore, May 31, 2016
Baked Beans (Slow Cooked), July 28, 2015
Baked Beans (Slow Cooked), By: David Venable, QVC Recipes, July 27, 2105
Baked Beans - Smoke Stack, By: Aurelia Dougan McCollom, July 11, 2017
Baked Beef Stew, By: Connie Hamilton
Baked Potato Soup, By: Aurelia Dougan McCollom
Barbequed Baked Beans, By: Beth Stern
BBQ Sauce, By: Marilyn Giggles-Rainey Scott, April 11, 2015 – cross posted in Broths, Glazes, etc.
BBQ Sauce, By: Madeline DiDonato
Bean Soup, By: Kathleen Sanden
Bear Creek Cheddar Potato Soup Mix*, By: Sue Karasek Nottmeier
Beef, Bacon & Barley Soup*, By: Jeff Hudson, February 27, 2022
Beef & Barley Soup*, By: George Johnson, November 4, 2016
Beef & Barley Soup*, By: George Johnson, August 6, 2016
Beef & Barley Soup from Taste of Home*, By: Deborah Mills, August 23, 2014
Beef & Lentil Soup*, By: Diane French, February 28, 2017
Beef Barley Stew*, By: Diana Heemstra, November 19, 2015
Beef Kielbasa*, By: Jimmy Wright, April 16, 2018
Beef Noodle Soup, By: Gale Willy, January 17, 2017
Beef Stew #1, By: Elaine Corwin
Beef Stew #2*, By: Julie Okamoto Spencer
Beef Stew #3*, By: Robin Wallace Rehn
Beef Stew #4*, By: Maureen Weissbach
Beef Stew #5*, Mary Jane Trombino Corey, May 21, 2014
Beef Stew #6*, By: Trish Bakes, August 7, 2014
Beef Stew #7*, By: Tim Utzig Sr, November 6, 2014
Beef Stew #8*, By: Brenda Wilson, December 5, 2014
Beef Stew #9*, By: Andy Reay, January 2, 2015
Beef Stew #10, (Gone All Day), By: Sally Ackerman, January 7, 2015
Beef Stew #11, By: Cathy Schultz, February 21, 2015
Beef Stew #12*, By: Polly Fravel, April 11, 2015
Beef Stew – Terrific #13*, By: Liz Bohn , June 10, 2015
Beef Stew from the 1975 Rival Crock Pot Recipe Book, 1975 - Adapted for the Ninja, By: Garrick Stolz, September 4, 2015
Beef Stew Goodness*, By: Aurelia Dougan McCollom, January 5, 2016
Beef Stew, Hearty #1, By: Mary Director
Beef Stew, Hearty #2, – Ninja Recipe Book
Beef Stew, Hearty #3, By: Mary Director
Beef Stew – My Mom’s Recipe*, By: Carolyn Crowder, October 23, 2016
Beef Stew Ninja Style, By: Mary Director
Beef Stew, Phony, By: Mary Kelly O'Connor
Beef Stew with Dumplings*, By: Bonnie Smith, January 6, 2017
Beef Stew with Dumplings*, By: Susan Rossi Cottone
Beef Vegetable Soup*, By: Ashley Creech Gilliam, May 23, 2018
Beef Vegetable Soup*, By: Mary Weldinger, December 30, 2015
Beef Vegetable Soup*, By: Jill Allmandinger Moyer, December 4, 2015
Beef Veggie Soup*, By: Tink Bell, January 12, 2015
Beefy Nacho Soup*, By: Stacy Lajoie Edell, July 13, 2014
Beer Bacon Chocolate Chili*, By: Chad Stewart Marsh, November 3, 2019
Beer Cheese Soup with Smoked Sausage*, By: Michael Anderson
Billie Sue's Red Shrimp Gumbo*, By: Kelli Austin, February 17, 2015
Black Bean & Beef Taco Soup, By: Alison Porritt-Lumb, November 30, 2014
Black Bean Chili*, By: Jessica Christovich Sanderson, March 5, 2016
Black Bean Soup - Quick & Easy*, By: Allana Robinson, March 25, 2019
Black-Eyed Peas*, By: Jimmy Wright, December 31, 2018
Black-Eyed Peas Chili, By: Cindy Durham, December 31, 2016
Bob’s Party Chili, By: Robert McAdam, May 31, 2014
Boiled Dinner – AKA - A Hug In Your Tummy*, By: Kristy Perry, December 8, 2014
Boilermaker Tailgate Chili, By: Jeff Hudson & Aurelia Dougan McCollom, October 4, 2017, By: Jeff Hudson & Aurelia Dougan McCollom, October 4, 2017
Bolognese, Recipe Courtesy Giada De Laurentiis, June 22, 2014
Bolognese*, By: Jenny Behr, December 13, 2016
Borscht - Allana's Twist*, By: Allana Alla Robinson, January 18, 2017
Brevard Stew, By: Deborah Phelps Bondeson Matthews
Brisket Cheese Soup*, By: Catherine Hiestand Keller, January 2, 2016
Broccoli Cheddar Soup, By: Janis Rightmyer, October 17, 2014
Broccoli Cheddar Cheese Soup - Panera’s*, By: Judith Erika Reyes, September 3, 2018
Broccoli Cheese & Bacon Soup*, By: Chad Stewart Marsh, January 2, 2017
Broccoli Cheese & Chicken Soup*, By: Danika Polo, August 17, 2015
Broccoli Cheese Soup*, By: Liz DeVigili, January 27, 2016
Broccoli Cheese Soup*, By: Cori Ruppert, October 6, 2015
Broccoli Cheese Soup, By: Aurelia Dougan McCollom
Broccoli Cheese Soup*, By: Crystal Moran
Broccoli Cheese Soup*, By: Danielle Phipps, August 25, 2014
Broccoli Cheese Soup*, By: Katey Kelly, October 27, 2014
Brunswick Stew - A Simple Version, By: Sonia Myers, December 12, 2018
Buffalo Chicken Soup, By: Leslie Althoff
Buffalo Chicken-Spicy Pepper Soup*, By: Allana Alla Robinson, April 1, 2017
Buffalo Chicken Vegetable Soup, By: Cathy Schultz, January 7, 2015
Buffalo Chicken with Potatoes & Carrots*, By: Allana Alla Robinson, April 27, 2016
Buffalo Chili – Ninja Recipe Book Pamphlet
Butternut Squash Chili*, By: Barbara Bonner, October 17, 2015
2 Alarm Chili*, By: Tammy Ullrich, March 21, 2016
Ingredients:
2 boxes Wick Fowler's 2-Alarm Chili Kit
2 pounds ground beef
3 cans kidney beans
3 cans Bush's Chili Beans (I used medium flavor)
1 can Ro-tel
1- 8 oz can Hunt's Tomato sauce for chili
Directions:
Brown ground beef in the Ninja on Stove Top High. Drain well.
Add the Ro-tel and tomato sauce and 3-4 cans of water
Add the chili kit seasonings except the red chili and masa packets. Stir well.
Add as little or as much of the red chili (I add 1½ packets). Stir well.
Turn Ninja to Stove Top Low and simmer for at least 30 minutes, longer for more flavor. (I simmer for 1½ hours). Stir occasionally.
Add the masa packets to ½ cup warm water (¼ cup water per packet). Stir until mixed into thick but pourable mixture. Add to chili. Add the beans. Stir well. Simmer 20-30 minutes more. Turn to Buffet/Warm setting until ready to serve.
****
6 Hour Stew*, By: Toni Coltrin Barth
Ingredients:
2 lbs stew meat (cut up, don't brown)
5 stalks celery cut in 1 in pieces
6 carrots cut in 1 in pieces
5 potatoes quartered, I use red potatoes.
1 large onion diced
1 can green beans
1 can corn
1 large can diced tomatoes
Directions:
Mix all ingredients in your Ninja. Add salt and pepper. Add ½ cup quick tapioca and stir well.
Turn your Ninja to Slow Cook Low for 6 hours. I did end up adding a little bit of V-8 juice about half way through for a bit more liquid.
****
8 Can Taco Soup, By: Lynn Thomas; By: Tracey Smith
Ingredients:
1- 15 oz can black beans, drained and rinsed
1- 15 oz can pinto beans,
drained and rinsed
1- 14½ oz can petite diced tomatoes, drained
1- 15½ oz can sweet corn, drained
1- 12½ oz. can white chicken breast, drained
1- 10¾ oz can cream of chicken soup
1- 10 oz can green enchilada sauce
1- 14 oz can chicken broth
1 packet taco seasoning
Directions:
Mix all ingredients together in your Ninja . Turn to Stove Top High to heat until warm, stirring occasionally. You can really use any Ninja heating setting for this recipe. Serve with tortilla chips.
(I don't drain the cans, and it seems to work out fine, also less work)
****
15 Bean & Ham Soup*, By: Timothy Adam Brady, April 29, 2015
15 bag dried bean soup mix; discard soup flavor packet and rinse beans. Soak overnight.
I had a leftover ham bone frozen. Add the soup bone and beans to your Ninja and cover with water. Add two cans of diced tomatoes. Add the spices of your choice, (garlic, paprika, cayenne, a little crushed red, etc.) and turn to Slow Cook High for 2 hours. Turn to Slow Cook Low for 1-2 hours. Stir occasionally and test for seasoning. Remove bone and scrap meat from bone. Add any extra meat. Let the Ninja go to Buffet/Warm to hold.
****
15 Bean Soup*, By: Jana Taylor, January 14, 2018
Ingredients:
1 package 15 bean soup
1 medium onion, diced
4 beef bouillon cubes
Salt & pepper, to taste
2-3 quarts water
Directions:
Turn the Ninja to Stove Top High. Add all of the ingredients (make sure to add season packet from beans). Bring to a boil. Reduce to Slow Cook High for 4 hours. Add water as needed for soup consistency to your liking; (I like a lot of broth). Stir. Reduce to Slow Cook Low until beans are tender. Awesome!
Makes 8 servings: 1 cup size
You can also add chopped potato, celery and carrot, to make more of a vegetable soup.
****
15 Bean Soup, By: Laura Cooper, January 1, 2016
Ingredients:
1 bag of 15 bean soup
10 cups of water or broth - (water was used today)
ham bone
1 can of diced tomatoes
Directions:
Place all of the ingredients in the Ninja. Turn to Slow Cook Low for 8 hrs. After the time is up, your unit will automatically go to Auto Warm, or you can switch to the Buffet setting.
****
15 Bean Soup*, By: Cindy Plaisance Maddux, July 19, 2015
Ingredients:
1- 1 lb bag dried 15 Bean Soup mix with seasoning packet (I used Hurst’s
Ham Beans)
2 Tbs. oil
1 large yellow onion, diced
1 tsp chopped garlic (I used from a jar)
2 ribs of celery, sliced
½ large bell pepper, diced
1 link andouille sausage (I used Savoie’s), sliced
¼ lb garlic bologna, chunked (bought 2 inch slab (about ½ lb) at local
Super market deli)
1- 15 oz. can diced tomatoes with liquid
2 large bay leaves
8 tsp of Better Than Bouillon Chicken Base (I used low sodium)
8 cups hot tap water
Directions:
Set aside the seasoning packet from the bag of beans. Soak beans overnight in 8 cups of water. Drain and rinse.
Turn your Ninja to Stove Top High, slightly brown sausage and bologna in oil. Remove. Add onions and garlic and sauté for about 2 minutes. Leave onions and garlic in the Ninja cooking pot.
Turn stove top setting off. Mix the Better Than Bouillon Chicken Base with the hot tap water. (The largest measuring cup I had was 2 cup capacity so I did this 4 times.) Stir to dissolve the BTB Chicken Base.
Add the beans, BTB Chicken stock, seasoning packet, celery, tomatoes, bell pepper, sausage and bologna into the Ninja cooking pot.
Turn your Ninja to Slow Cook High and cook for 4 hours.
At the end of cooking, add salt and pepper to taste if you like. We found that the sausage and the bologna rendered enough salt and didn’t need to add any extra. And the sausage was spicy enough that pepper wasn’t needed.
****
30-Minute Shortcut Chicken and Dumplings*, By: Roy Shumaker
Ingredients:
4 cup chicken broth
1 cup water
2 Tbsp unsalted butter
2 tsp poultry seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1 tsp dried parsley
1 tsp dried basil
½ tsp black pepper
1 lb boneless, skinless chicken breast
1 cup all-purpose flour
3 cup milk
2 cup frozen peas and carrots
Dumplings:
2 cup flour
1 Tbsp baking powder
½ tsp kosher salt
1 Tbs. butter (softened)
1 cup milk
Directions:
Turn your Ninja to Stove Top High to boil the liquid ingredients, then add the chicken. Reduce heat to Stove Top Medium. Add frozen vegetables. Cook about 10 minutes. Add the flour/milk slurry, to thicken the mixture. Add the dumplings, and switch to Slow Cook Medium for another 10 minutes. The liquid will thicken up, and make a thick gravy.
****
Alphabet Vegetable Soup*, By: Kim N Jayda Ellis, June 16, 2015
Ingredients:
3 carrots, chopped
2 celery, chopped
2 potatoes, chopped
1 large onion, chopped
½ green pepper, chopped
1 can corn, drained
1 can green beans, drained
1 can peas, drained
1 can kidney beans, drained
1 can diced tomatoes, with liquid
8 cups beef broth
Seasonings: Lawrys seasoning salt, Montreal steak seasoning, a little dry thyme and some Mrs dash, and 2 bay leaves – or seasonings of your choice
1 cup dry alphabet pasta, (or any kind of pasta)
Directions:
Add all ingredients except pasta.
Turn your Ninja to Slow Cook High for 3 hours. After time is up, turn to Stove Top High to get a rolling boil. Add your pasta and cook until pasta is done to your liking. Stir occasionally.
****
Anasazi Bean and Ham Hock Soup*, By: Jean Frederick, September 23, 2014
Ingredients:
1 lb dry Anasazi bean (or any type you like)
4 meaty ham hocks
1 onion, rough chopped
½ lb carrots, sliced bite size
4 stalk celery sliced
6 cups water
Directions:
In the Ninja, on Stove Top High, brown the ham hocks and vegetables. Add the beans (I soaked them first, as directed) and 6 cups of water. Set to Slow Cook Low. I slow cooked for 12 hours, because of our altitude adding 3 more cups of water during cooking.
When the beans are soft, add about 1 Tbs. dried thyme leaves. Serve hot.
****
Asian Dumpling Soup*, By: Arlene Babiskin Gordon
I’ve been making this recipe for several years always on the stove. Last night I decided to try it in the Ninja. It is a favorite of my husbands.
Ingredients:
1 - 32 oz container low sodium chicken broth
1 clove garlic minced or ½ tsp minced from a jar
1 tablespoon low sodium House of Tsang Soy Sauce
10 pieces from a 16 oz package Trader Joe’s Chicken Gyozas (dumplings). there are approx 24 in the bag.
1 - 16 oz package Trader Joe’s Stir fry vegetables
1 - 7.27 package of fresh Udon noodles my supermarket has it in
the produce dept. The noodles comes with a flavor pack which I don’t use
because of the high amount of sodium.
Directions:
Stove Top High setting. It takes approximately 30-45 min more or less.
Heat broth, sauce & garlic and bring to a boil. Add Gyozas, vegetables & Udon noodles. (I tear the noodles apart in bunches because they come in a sort of soft block.) When it starts to boil reduce heat to Stove Top Medium until done. **Added comments by: Arlene Babiskin** - Gordon Sue, You probably can use pot stickers. I really don't know what the difference is between a Gyoza & a pot sticker they look very similar. The vegetables in Stir fry mix are Pea pods, bean sprouts, bamboo shoots, soybeans (edamame), water chestnuts & mushroom. (It doesn't specify what kind of mushrooms.) I would imagine you could find something similar to the Trader Joe's stir fry vegetables in your supermarket, a Whole Foods type of store or an Asian market. I don't know if there's a Costco where you live. They have an Asian mix that might work. I think it has onions which the one I used doesn't. I don't think this recipe has to be followed exactly. I don't remember where I found the recipe but it didn't come with the Udon noodles or even add Ramen without the seasoning pack instead. I hope this helps
Sue Karasek Nottmeier - Yep potstickers is a good sub.. just ran across this for anyone who can't find Gyozas.
Gyoza is an Asian dumpling, originating in China before becoming a staple in Japanese cuisine. In the United States, it is commonly sold as a "potsticker," or “potstickers.” Gyoza is made from a very thin dumpling skin, and is filled with meat and vegetables. A soy based dipping sauce typically accompanies it.
The process for making gyoza can be lengthy, and it is common for Japanese families to prepare them together. The filling is typically made from sliced cabbage, chopped green onions, and minced ginger and garlic. The cabbage is blanched in hot water and sliced into thin pieces. Once the cabbage has cooled, the remaining vegetables are added. Typically, ground pork is added to the filling, but newer versions include ground shrimp or chicken. Sesame oil and soy sauce add flavor to the filling.
Circular shaped gyoza skins, similar to wonton skins, are used to house the filling. The skins are made from flour and water, and can be purchased fresh or frozen. They are moistened with water and the filing is placed in the center of the circle. The skin is folded over to resemble a half moon or half circle. To seal the dumpling, tiny crimps or pinches from the fingers create folds and flaps. At this point, the gyoza is ready to be cooked or frozen for a later date
Arlene Babiskin Gordon - I put the vegetables & the Gyoza in frozen. On the Gyoza bag it says they are fully cooked. That's just the filling. By the way if anyone can buy them from Trader Joe's they come with pork or vegetables also.
Arlene Babiskin Gordon - Sue, thank you so much for the info about Gyoza. I was not aware of the history & the process in making them which is so labor intensive.
****
Autumn Soup*, By: Suzanne Donohue, December 9, 2015
My favorite soup ever. My aunt made this 40 years ago and I still love it. We call it Autumn soup, but it is pretty much campfire or hamburger soup. I don't really like stew meat, that's why this is perfect for me.
Ingredients:
1 1/3 lbs lean ground beef – (93%)
2 quarts tomatoes - (pureed with hand blender-about 7 cups)
2 cups onions, diced
3 cups carrots, diced
3 cups celery, dices
6 cups potatoes, diced
4 bay leaves,
Italian seasoning, - to taste
2 Tbs. beef base
Pepper – to taste
Directions:
Turn your Ninja to Stove Top Medium/ High and brown the beef. Drain any excess grease. Add tomatoes, onions, carrots, celery, potatoes, bay leaves, Italian seasoning, beef base and pepper. Bring to a boil. Switch to Slow Cook Low for 2-4 hours. After the time is up, your unit will go to Auto Warm. Remove bay leaves before serving. Serve with some crusty bread for dipping.
****
Awesome Easy Clam Chowder*, By: Kathy Olson, March 13. 2016
Ingredients:
5 slices of bacon, sliced
¾ cup onions, chopped
2 cans chopped clams (do not drain)
4 cups water
1 package Idahoan Creamy Potato Soup Mix
Directions:
On Stove Top High brown the bacon. Stir in the onions and cook until transparent.
Add both cans of clams. Add 4 cups of water (from soup directions) Bring to boil and simmer for 5 minutes. Turn to Buffet/Warm setting and let it sit until you are ready to eat.
****
Bacon Cheeseburger Soup*, By: Tina Nordhavn-Allman, October 26, 2015
Ingredients:
12 oz thick cut bacon
1 lb lean ground beef
¼ cup flour
1 tablespoon Montreal Steak Seasoning
2 teaspoons paprika
4 cups half and half
12 oz beer
16 oz shredded cheddar cheese
Salt to taste
Directions:
Set Ninja on Stove Top High
Chop bacon and cook until lightly crisp
Add the beef and brown
Drain the meat mixture (all but about two tablespoons of the fat)
Add seasonings and flour, mix to coat
Add the beer, stir and cook about 5 minutes (it will thicken)
Add the half and half, stir and cook until bubbles start to form
Turn Ninja to warm and add the cheese
Stir until the cheese is all melted
Taste, add salt if needed
This was very tasty! My sister said it reminded her of a chowder so next time I may add potatoes to the mix!
****
Baked Beans, By: Heather Helsley Paris, December 30, 2014
This is my great aunts recipe.
Ingredients:
2 lbs cooked beans
4 Tbs. mustard
Brown sugar to taste
Fried bacon crumbled
Some bacon grease
Directions:
Bake 350° for 30 minutes or so.
Or set your Ninja on Slow Cook Low, and let cook all day.
****
Baked Beans, Easy Slow Cook, By Christine Gallary
We tested this dish cooking the beans for 6 hours on both high and low settings, with excellent results for both.
The beans can be frozen for up to 1 month; thaw in the refrigerator before reheating over low heat.
Ingredients:
1 pound dried navy or pea beans (about 2½ cups)
8 ounces thick-cut bacon slices (about 6 slices), small dice
1 medium yellow onion, small dice
2½ cups water, plus more for soaking the beans
½ cup ketchup
¼ cup dark molasses, also known as robust (not blackstrap)
¼ cup packed dark brown sugar
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon kosher salt, plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
1/8 teaspoon ground cloves
Directions:
Place the beans in a large bowl and pick through them, discarding any broken beans or stones. Cover the beans with at least 3 inches of cold water. Allow to soak uncovered at room temperature for at least 8 hours or overnight. Drain in a colander and reserve the bowl (no need to wash); set the bowl aside. Place the beans, bacon, and onion in a slow cooker.
Whisk the remaining measured ingredients in the reserved bowl until combined. Pour into the slow cooker and stir until thoroughly combined. Cover and cook on either high or low heat until the beans are tender and the liquid thickens slightly (it will thicken more as it cools), about 6 hours. Taste and season with salt and pepper as needed.
****
Baked Beans (Quick & Easy)*, By: Julie Barnes Moore, May 31, 2016
Ingredients:
1 Baked onion, diced
1 green pepper diced
2 (15-oz) cans pork 'n beans
¼ cup brown sugar
¼ cup ketchup
2 Tbs. mustard
1 Tbs. molasses (I used pancake syrup)
1 tsp. Worcestershire sauce
salt & pepper, to taste
¼-½ cup water (just enough to thin it out some because it will thicken)
1 onion, diced
Directions:
Add the green pepper and onion to the Ninja. Turn to Stove Top High to soften, stirring occasionally. When soft, add remaining ingredients. Turn the Ninja to the Oven setting of 325°F, for 30 minutes. You can also use Slow Cook Low for 2 hours instead of the Oven setting.
****
Baked Beans (Slow Cooked), July 28, 2015
Ingredients:
1 pound dry white Northern beans
1 cups onion, diced fine
2 slices bacon cut into small pieces
¼ cup brown sugar
¼ cup dark molasses
1 Tbs. brown mustard
2 Tbs. ketchup
½ tsp salt
½ tsp black pepper
3 cups water
Directions:
Soak beans in water overnight. Drain and rinse. Place all ingredients into your Ninja. Turn to Slow Cook Low. Cook for 5-6 hours, or until tender.
**Omit the bacon to make these vegetarian.**
****
Baked Beans (Slow Cooked), By: David Venable, QVC Recipes, July 27, 2105
Ingredients:
¾ lb thick-cut bacon, diced
1 large onion, diced
1 lb dried pinto beans
5 cups water
¾ cup unsulfured molasses
½ cup ketchup
¼ cup yellow mustard
1 tsp salt
1 tsp black pepper
Directions:
Turn your Ninja to Stove Top High and cook the bacon. When the bacon begins to brown, add the onions and sauté until translucent.
Place the beans into the Ninja with the water, bacon, and onion. Cover. Turn to Slow Cook High for 3 hours.
Meanwhile, prepare the sauce. Combine the molasses, ketchup, mustard, salt, and pepper in a small bowl. Set aside.
After 3 hours add the sauce and stir to combine. Cover and let the beans cook an additional hour.
****
Baked Beans - Smoke Stack, By: Aurelia Dougan McCollom, July 11, 2017
Ingredients:
**4 Slices cooked bacon (see note below)
48 oz. can pork ‘n beans (I pour off a lot of the liquid on the top, but don’t completely drain it)
¾ cup brown sugar
1 teaspoon onion powder
1 Tablespoon chili powder
1 Tablespoon mustard
1 teaspoon liquid smoke
1 cup BBQ sauce (we use Masterpiece)
¼ cup molasses
Directions:
Mix together well. Turn to Slow Cook Low for 5-6 hours. In the last hour remove the lid to let it thicken.
**I don’t use bacon, we prefer brisket scrapes. I keep some frozen, but if I’m out (like I was yesterday), we’ll just go to Jack Stack Barbeque and get a ¼ pound of burnt ends. Makes a HUGE difference over the bacon.
If you do get the burnt ends they usually come with a couple of containers of sauce, and I use their sauce. If more sauce is needed just use the Masterpiece to come up to the right amount.
****
Baked Beef Stew, By: Connie Hamilton
This is actually made in the oven but I converted it to the Ninja. I posted it here one time but I can't find it, or the instructions I used. But this is the recipe.
Ingredients:
2 packages stew meat cut into small pieces
4 large potatoes diced
½ package baby carrots (or small bag)
1 onion diced
1 can tomato soup
1 can water
2 Tbs. tapioca (minute)
2 Tbs. Worcestershire Sauce
salt and pepper
Directions:
Used all the above ingredients and layer in the Ninja. Baked 300° for about 45 minutes and check the meat to be sure done
****
Baked Potato Soup*, By: Aurelia Dougan McCollom
Ingredients:
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, (including tops) chopped
10 to 12 strips bacon, cooked, drained, and crumbled
1¼ cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
¾ teaspoon salt
½ teaspoon pepper
Celery salt, (optional to be sprinkled on top of each bowl)
Directions:
Bake potatoes until fork tender. Cut potatoes in halves. Scoop out and set aside. I chop the potatoes with peels. Add as many peels as you would like and discard the remainder.
Turn Ninja to Stove Top High. Melt butter. Slowly blend in flour with a silicone coated wire whisk till thoroughly blended. Gradually add milk, whisking constantly. Whisk in salt and pepper, stirring constantly.
When the milk mixture is very hot; stir in the potatoes. Add green onions and potato peels. Add sour cream & crumpled bacon. Switch to Slow Cook Low for 2 hours. You may not need to cook it that long, or even turn it to Buffet setting after testing it after an hour. Stir well. Add cheese a little at a time, until it is melted and mixed in. Serve with celery salt sprinkled on top of soup, and crusty French bread.
This baked potato soup recipe serves 8.
This is really good….
I used 2 more potatoes, and chop them instead of scooping them out. I also use the Hormel crumpled bacon bits.
Baked Potatoes.
Use 400-425° - your choice.
Wrap the potatoes in foil on Oven setting 425° for an hour on the rack.
or, aluminum foil seasoned & pierced potatoes, double wrapped, and put them in the pot. Going to turn them after 30 minutes to keep from burning, 425°F, 50 minutes - 1 hour! PERFECT!
Or… place on rack and don’t wrap them.
And now on the Pyramid mat. No turning - 425° about an hour 10 minutes for 5 big potatoes. Not cutting your mat works the best for the potatoes because it will be across the bottom and go up the sides. The potatoes can rest alongside the pot and no turning no scorching. Love it!
Baked potatoes will take an hour, (depending on size), but, baby red potatoes, 400°, 45 minutes. No turning of the potatoes & no scorching on the Pyramid Mat.
****
Barbequed Baked Beans, By: Beth Stern
I made the most amazing bbq baked beans from scratch. I actually doubled this recipe, using 2 lbs. of beans, as I was cooking for a crowd this weekend.
Ingredients:
16 oz dried kidney beans
6 cups water
1 medium onion, chopped
1½ cups ketchup
½ cup molasses
½ cup brown sugar
2 Tbs. Dijon mustard
2 Tbs. bottled hot sauce
7 or 8 dashes of liquid smoke
Directions:
1. Cover beans with water and let soak overnight.
2. Next morning drain, rinse and cover with water and bring to a boil On Stove Top High & let simmer for an hour, covered. Drain well in colander. Rinse out Ninja and place beans back in crock.
(clarification on directions: Beth Stern
Sorry I didn't get this, I don't have a smart phone and was out yesterday. The water was for soaking then boiling the beans. Then the beans are drained and rinsed and put back in the Ninja. The original recipe is for 1 lb of beans. (I doubled it to 2 lbs. and doubled everything else.)
3. Mix together remaining ingredients and mix into beans. Cover Ninja and Slow Cook High for 1 hour then, Slow Cook Low for 6 to 7 hours.
****
BBQ Sauce, By: Marilyn Giggles-Rainey Scott, April 11, 2015 – cross posted in Broths, Glazes, etc.
Ingredients:
1¼ cups apple cider vinegar
2 tablespoon Worcestershire sauce
2 tablespoon peanut butter
1 teaspoon salt (I used sea salt)
¼ cup lemon juice
1 teaspoon pepper
2 tablespoons chili powder – (I used green chile powder instead of red and omitted the salt)
4 tablespoons butter
Directions:
Bring all ingredients to a boil and stir constantly.
Lower the heat and simmer for 15 minutes.
****
BBQ Sauce, By: Madeline DiDonato
Ingredients:
1 tablespoon vegetable oil
1 small onion, diced
2/3 cup white vinegar
½ cup ketchup
¼ cup packed light-brown sugar
1 tablespoon spicy brown mustard
1 teaspoon cumin (optional)
Pinch of salt & black pepper
Directions:
Turn your Ninja to Stove Top Medium and heat oil. Add onion and cook for 5 minutes. Stir in vinegar, ketchup, brown sugar, & mustard. Bring to a boil, then reduce heat and simmer for 5 minutes.
****
Bean Soup, By: Kathleen Sanden
I threw together some bean soup tonight.
Ingredients:
Ham bone with lots of ham attached.
Water to cover
one large bottle of mixed beans
Celery, three carrots, one onion
A couple of potatoes cubed
pepper to taste
Three beef bouillon cubes
Some other spices to taste.
Directions:
Turn your Ninja to Stove Top High until boiling, then switch to Slow Cook High for 4 hours.
At three hours the ham will slip right off the bone, return it to the soup and add one large bottle of mixed beans already soaked. Finish the final hour.
Tweak the seasoning. I didn't think I would need salt but I did.
I was pleased with it.
****
Bear Creek Cheddar Potato Soup Mix*, By: Sue Karasek Nottmeier
Ingredients:
1-2 cups milk
1-2 cups water (depending on how many you're serving)
Potatoes, cubed
Nature's Seasoning
Salt & Pepper
1 each Cheddar and Mexican Fiesta Cheese packages (8 oz each)
Directions:
(I start the baking process by throwing the potatoes in microwave for about 4-5 minutes.)
Turn Ninja on Slow Cook High for a couple hours; (or you can turn on Slow Cook Low for 8 hours or so)
**Added comment by: Aurelia – Personally because potatoes will turn very soft and break up… 2 hours on Slow Cook High, should be more than enough time to fix this soup.(I actually recommend using the Slow Cook Low setting.) Slow Cook Low for 8 hours seems extremely long. I think 2 hours would be plenty long.**
Add the shredded cheeses the last ½ hour.
****
Beef, Bacon & Barley Soup*, By: Jeff Hudson, February 27, 2022
Ingredients:
4 slices bacon
1 lb. beef stew meat
1 Tablespoon smoked paprika
½ large onion, chopped
4 potatoes, peeled and cubed
1 cup baby carrots, halved
1 cup frozen sweet corn
1 can fire roasted tomatoes
½ cup quick cooking barley
4 cups low sodium beef broth
2 cups water
1 tablespoon dried basil
1 tablespoon dried oregano
Salt & pepper to taste.
Directions:
Turn your Ninja Multicooker to Stovetop High. Add the bacon and cook until crispy. Remove. Add the beef stew meat & brown.
Add all of the other ingredients except the barley. Turn to Slow Cook Low for 8 hours.
Add the quick cooking barley during the last 30 minutes of cooking.
Serve!
****
Beef & Barley Soup*, By: George Johnson, November 4, 2016
Ingredients:
2 lbs ground beef
2 large carrots, chopped
7 stalks celery, chopped
4 bay leaves
2 envelopes of Lipton beefy onion soup mix
1- 11 oz box Quaker Quick Barley
1 large sweet onion, chopped
1- 8 ounce can of mushrooms
64 oz beef broth
Directions:
Turn the Ninja to Stove Top High. Brown the ground beef and soften the onions, celery and carrots. Add the mushrooms, soup mix, and broth. Bring to a boil. Add the barley and bay leaves. Heat until barley the plumps. Reduce the heat to Stove Top Low. Remove the bay leaves before serving.
****
Beef & Barley Soup*, By: George Johnson, August 6, 2016
Ingredients:
2 lbs ground beef
2 large sweet onions chopped
7 stalks of celery, chopped
7 carrots, chopped
2 russet potatoes, chopped
2- 8 ounce cans mushrooms, don't drain
2- 10.25 ounce cans beef gravy
2- 30 oz. cartons beef stock
1 box Quaker quick barley
Water – as needed for barley
Garlic powder
Celery salt
Beef bouillon
Pepper
1 stick of butter
Directions:
Turn the Ninja to Stove Top Medium setting. Cook ground beef, carrots, onions, potatoes, and celery.
When ground beef is cooked through add beef stock and butter.
When bubbly, add barley. Cover with water if needed.
When barley has plumped up, add gravy and seasonings to taste.
Serve.
About 2 to 3 hour cooking time.
*Added comment by: Aurelia Dougan McCollom – George has a 3-in-1 since he is using Stove Top Medium. If you wish you can use Stove Top Low or High if you would like to increase or decrease your time. There is only a 2° difference between Low to Medium and a 2° between Medium to High. Most members in browning use Stove Top High. If you have time and before adding the barley, you could also use a Slow Cook setting for a couple of hours, adding the barley the last 10-15 minutes or so.
****
Beef & Barley Soup From Taste of Home*, By: Deborah Mills, August 23, 2014 - Taste of Home
Ingredients:
1 pound beef top round steak, cut into ½ -inch cubes
1 tablespoon canola oil
3 cans (14½ ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
1 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
½ cup chopped celery
¼ cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas
Directions:
Turn your Ninja to Stove Top High and brown the beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil on Stove Top High. Reduce heat to Stove Top Low. Cover and simmer for 1 hour.
Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through. Yield: 9 servings (2¼ quarts).
**Added comment by: Aurelia Dougan McCollom - this would be very easy just to add everything after browning the meat and using Slow Cook Low for 2-4 hours and really let the flavors blend.
Nutritional Facts: 1 serving (1 cup) equals 128 calories, 3 g fat (1 g saturated fat), 28 mg cholesterol, 466 mg sodium, 10 g carbohydrate, 3 g fiber, 14 g protein.
****
Beef & Lentil Soup*, By: Diane French, February 28, 2017
(No amounts were given – use portions enough for your family).
Recipe:
Seasoned dice beef with flour, salt and pepper.
Cut up sweet pepper, mushrooms, carrots and potatoes.
Turn the Ninja to Stove Top High. Sear the seasoned beef. Turn to Slow Cook High. Add the beef stock pot with boiled water or beef stock. Add vegetables, potatoes and ½ packet of soup mix (lentils and barley). Add fresh thyme.
Cook for 8 hours. (If you’re in a hurry you can do Slow Cook Low setting for 4 hours, but pre boil the soup mix for about 20 minutes.
About 20-30 minutes before end of your cooking time, add your Spinners (West Indian dumplings).
Spinners recipe:
¾ cup of flour
Pinch of salt
Enough water to make a dough roll in hand to shape the dumpling (small size) add to soup.
****
Beef Barley Stew*, By: Diana Heemstra, November 19, 2015
Ingredients:
1½ lbs. stew meat, cut in ½ inch cubes
1 medium onion, chopped
1 Tbs. vegetable oil
3 cans (14½ oz. each) beef broth
1 cup medium pearl barley
1 tsp. dried thyme
½ tsp. dried marjoram
¼ tsp. dried rosemary, crushed
¼ tsp. Pepper
4 medium carrots, sliced
2 Tbs. chopped fresh parsley
Directions:
Turn your Ninja to Stove Top High to begin heating as you are preparing your ingredients. Add oil to the pot when hot. Brown the meat on all sides, and saute the onion.
Add broth, barley and seasonings; bring to a boil.
Reduce heat to Stove Top Low, cover and simmer 1 hour. Stir occasionally.
Add carrots. Cover and simmer another 30-40 minutes, until meat and carrots are tender.
This stew is so hearty and the flavor is so good. My hubby loves it and he was never a big barley fan.
****
Beef Casserole – Beef Stew*, By: Caro Botha, August 23, 2015
Ingredients:
1 kg (2½ lbs) stewing beef, diced into cubes
½ red and yellow bell pepper, chopped
1 onion, chopped
olive oil
2 small potatoes, diced
3 carrots, diced
1 zucchini, diced
80 gr (3 oz) green beans sliced into small pieces
400 gr (14.5 oz) can diced tomatoes
½ cup of water
1 packet of Colmans "casserole mix" in red wine flavor – sold in the UK. In the USA it would be like a McCormick Slow Cook Beef Stew packet.
spoonfuls of gravy powder (mixed with a bit of water)
Directions:
Turn your Ninja to Stove Top High. Add a little oil and brown the meat, peppers and onion. Add the potatoes, carrots, zucchini and green beans. Mix the tomatoes, water and casserole stew packet. Stir into the meat and vegetables. Turn your Ninja to Slow Cook Low for 8 hours. When done, mix gravy powder and water. Stir into stew to thicken.
****
Beef Kielbasa*, By: Jimmy Wright, April 16, 2018
Ingredients:
2 cans Black-eye peas with jalapeños,
1 can habanero Ro*tel
1 can sliced okra with tomatoes
onion and garlic powder – to taste
Directions:
Add all of the ingredients. Turn the Ninja to Slow Cook High 2-2½ hours.
Serving with jalapeño cheese bread.
****
Beef Noodle Soup, By: Gale Willy, January 17, 2017
Ingredients:
1 lb of ground beef
½ onion, chopped
2 cloves garlic, minced
2- 14 oz cans diced tomatoes with juice
4 cups beef broth
3 cups vegetables - (I used 2 cups frozen corn and about 1 cup diced fresh carrot)
1 tsp oregano
½ tsp salt
½ tsp pepper
1 bay leaf
½ tsp red pepper flakes – if you like spicy
1 cup of dried egg noodles
Directions:
Turn the Ninja to Stove top High, or the Oven setting of 350°F. Brown the ground beef and the onion. Drain any excess grease. Add the garlic. Heat for about 30 seconds. Add the tomatoes, beef broth, vegetables, oregano, salt, pepper and 1 bay leaf. Stir. If you like spicy, add the red pepper flakes. Turn the Ninja to Slow cook High for 4 hours, or Slow Cook Low for 7-8 hours. After the cooking time is up, remove the bay leaf. Turn the Ninja to the Oven setting of 350°F or Stove Top High. Heat to boiling. Once boiling, add the dried egg noodles. Cook until noodles are tender, about 5-7 minutes.
****
Beef Stew #1, By: Elaine Corwin
Serves 8
Ingredients:
3 Tbs. olive oil
2 lb cubed beef stew meat (1 ¼”)
1 medium onion, diced
3 cloves garlic, minced
12 oz beer (pale lager)
3 ½ cup beef broth
2 Tbs. tomato paste
1 Tbs. Worcestershire sauce
1½ tsp sugar
½ tsp paprika
8 new potatoes (1½-2" diameter), quartered
4 carrots, sliced diagonally
3 Tbs. all-purpose flour
Finely chopped fresh parsley (optional)
Crusty bread (optional)
Directions:
Turn your Ninja to Stove Top High. Heat oil. Season beef. Brown on all sides. Remove to plate.
Add onion to pot and reduce heat to Stove Top Low. Cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute.
Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, ½ tsp kosher salt, and pepper to taste.
Return beef to pot. Stir in potatoes and carrots. Simmer until meat is tender. Turn to Slow Cook Low for 5-6 hours.
Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired.
NUTRITION (per serving) 434 cal, 25 g pro, 19 g carb, 2 g fiber, 26.5 g fat, 9 g sat fat, 523 mg sodium
****
Beef Stew #2*, By: Julie Okamoto Spencer
Beef stew tonight! Pretty easy- browned some stew meat with garlic, season salt, pepper. Put in an onion, celery, beef stock, 3 red potatoes cut up. I also added a squirt of tomato paste and some sofrito. Cooked on Slow Cook Low for 8 hours. ****
Beef Stew #3*, By: Robin Wallace Rehn
Serves: 4
Ingredients:
1½ pounds very thinly sliced beef sirloin or rib-eye
Salt and Cracked black pepper
¼ teaspoon onion powder
4 tablespoons all-purpose flour, divided use
Olive oil
2 medium onions, quartered and thinly sliced
1 green pepper, thinly sliced
10 ounces white mushrooms, sliced
½ teaspoon dried thyme
2 cloves garlic, pressed through garlic press
4 cups (reduced sodium) beef stock, hot
4 sour dough bread bowls, centers hollowed out and reserved for dipping
4 slices provolone cheese
Directions:
Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat. Place in the Ninja and turn to Stove Top High heat, and drizzle in about 3-4 tablespoons of oil; once hot, add about half of the sirloin in, and allow it to sear for about a minute or two, then toss/stir, and allow it to sear/brown on the other side for another 1-2 minutes, and remove onto a plate to hold (the meat may still be a little pink inside); repeat with the remaining half of the sirloin, and set aside. Next, turn heat to Stove Top Low or Medium, add a little more oil to the pot if needed, and add in the sliced onions, and green peppers, along with a pinch of salt and cracked black pepper; allow everything to caramelize for roughly 6 minutes, stirring frequently to avoid burning them, until golden-brown and softened; then, add in the mushrooms, and allow them to continue sautéing with the onions and peppers for another 6 minutes or so, stirring frequently. Add in the dried thyme and the garlic, and stir to incorporate. Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit “heaping”) over the green pepper, onion/mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour “lumps” from forming.
Allow the stew to simmer gently for about 10 minutes, uncovered, just to “tighten” it up a bit, and to allow the flavors to marry; after 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt/pepper. To serve, ladle some stew into your hollowed out sourdough bowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet and under the broiler for just a couple of moments to melt the cheese and make it gooey.
recipe source: thecozyapron.com
****
Beef Stew #4*, By: Maureen Weissbach
Ingredients:
2½ lbs. cubed beef
16 oz. baby carrots
2 small onions chopped
7-8 chopped potatoes
2 cans beef stock, 1 can au jus gravy
¼ cup red wine
1 package Knorr's brown gravy mix
1 package Hearty Beef Stew slow cooker seasoning mix
½ lb. small pasta
Directions:
Cube meat and coat in flour, pour small amount of oil in Ninja and brown on all sides on Stove Top High. When brown take out and place in dish, add into Ninja, carrots, onions, potatoes. Pour in beef stock, au jus gravy, and red wine. Bring to a boil on Stove Top High. Then change setting to Slow Cook High, add meat, gravy mix and seasoning packet and mix. Cook for 2½ hours, then I changed to Slow Cook Low for another 2 hours. At this point I added ½ lb. of small pasta, (I used Tubettini), also added 1/3 cup water and mixed everything together, put the cover back on and cooked on Slow Cook Low for 30 minutes. This is only my second time, but this meal was delicious.
****
Beef Stew #5*, By: Mary Jane Trombino Corey, May 21, 2014
Turn your Ninja to Stove Top High to brown beef, onions, garlic. Turn to Slow Cook High. After 2 hours and it was boiling, not simmering so I lowered it to Slow Cook Low. Smells heavenly! The only thing I do differently is I add few green beans and 8 oz tomato sauce.
*****
Beef Stew #6*, By: Trish Bakes, August 7, 2014
Ingredients:
1 pound of beef sirloin, cubed
2 Tbs. of avocado oil
1¼ cup water
¼ cup red wine
1 packet of Trader Joes onion soup/dip mix
1 Tbs. soy sauce
1 Tbs. nutritional yeast
a few splashes of Worcestershire sauce
1 tsp of salt
3 sliced carrots
1 large onion, sliced/chopped
3 cloves garlic, minced
4 med-sized yellow potatoes, cut into bite-size pieces
pepper, to taste
pinch of coconut sugar
½ tsp dried thyme
Directions:
Turn your Ninja to Stove Top High. Sear the beef sirloin (tossed in a few Tbsp of flour) in 2 Tbsp of avocado oil. While that was working I made a mixture on the range top of water, wine, onion soup/dip mix (no icky chemicals, yay!!), soy sauce, nutritional yeast, Worcestershire, and salt. Once the beef is seared add the carrots, onion, garlic, potatoes, the liquid, pepper, coconut sugar, and thyme. Turn to Slow cook High and cook for about 3 hours. Garnish with green onions. This was served with some organic brown rice which was fixed in a mini crock. Dinner doesn't have to be difficult. And this could SO be vegetarian with Gardein beefless strips.
****
Beef Stew #7*, By: Tim Utzig Sr., November 6, 2014
Ingredients:
4 cups cubed potatoes
3 cups sliced carrots
2 cups celery
2-3 lbs beef (I use chuck that I cube)
¾ chopped onion
3 teaspoons Instant Beef Bouillon
3 cloves Garlic, Minced I use the already minced in a bottle
Flour
Oil
¾ teaspoon Basil
¾ teaspoon Thyme
4 cups of V-8 juice
Directions:
I cut up the potatoes, celery, carrots and onion and set it aside. I take the cubed beef, put it into a gallon ziploc bag and mix it up with the flour until it is coated. (This is the easiest and cleanest way I know). I actually did it in 2 batches. I heated the oil up in the Ninja. I just used enough oil to help brown the meat. I turned the Ninja to Stove Top High and browned the meat lightly. I didn't want it to cook to long. Once again, I did the meat in 2 separate batches. I removed the meat and allowed the Ninja to cool down. Once it cooled down, I put the potatoes, celery, onion and carrots into the bottom of the Ninja. I sprinkled the garlic, basil, thyme and beef bouillon over the mixture. I added the meat, and finished with the V-8 juice (it was until the meat was covered). I prepare this the night before and put it in the fridge until the A.M. I put it on Slow Cook Low for 9 hours. It was delicious! (Credit for the recipe goes to Better Homes and Garden, I modified it)
****
Beef Stew #8*, By: Brenda Wilson, December 5, 2014
This is a recipe I make on our truck. It's so easy to put together. I thought I'd share here. It's very versatile. Please take into account I wrote these directions for us truck drivers. So it might seem strange to some. I think....
This is so easy to do. I cheat...lol.
Ingredients:
1 lb beef for stew
2 pounds small potatoes cut in half. I don't peel them just wash good. Can even use microwave potatoes
1 small bag baby carrots
Handful or 2 of fresh green beans snipped and washed
1 package onion soup mix
1 package beef stew seasoning
Salt and pepper, to taste
Ok now the secret: 4 cans of beef gravy
Directions:
Turn your Ninja to Slow Cook Low for 7-8 hours. No browning. I just layer everything beef potatoes carrots then green beans seasoning and gravy every layer. Let it slow cook for at least 5 hours before stirring. Also holds up very well on Buffet or Warm setting after time is up. The slow cooking thins the gravy. Don't use the Wal-Mart brand of gravy. I found it to be very salty. Or reduce salt in recipe. So easy to make in the truck.
****
Beef Stew #9*, By: Andy Reay, January 2, 2015
Today is going to be beef stew day.
Ingredients:
1 pound of beef stew meat
Seasonings to taste
1 onion sliced
2 potatoes sliced, with skin on
1 pound package of Northwest vegetable blend - that contains broccoli carrots green beans yellow carrots wax beans and red peppers
Can of Low sodium v8
½ cup water
Directions:
Add all to your Ninja and cook on Slow Cook Low for 8 hours.
****
Beef Stew #10, (Gone All Day), By: Sally Ackerman, January 7, 2015
Ingredients:
1 can (10 3/4 oz) tomato soup, undiluted
1 cup water or red wine
¼ cup flour
2 lbs beef cubes
3 carrots, cut in 1 inch slices
onions, to your liking
4 medium potatoes, cut in 1½ inch chunks
½ cup celery, cut in chunks
12 whole large mushrooms, optional
2 beef bouillon cubes
1 tablespoon Italian Herb mix seasoning or 1 teaspoon each: oregano, thyme and rosemary; or parsley flakes, oregano, & thyme
Salt & pepper, to taste
Directions:
Mix together the soup, water or wine and flour until smooth. Add remaining ingredients to your Ninja. Turn to Slow Cook Low 6-7 hours.
Serve over wide noodles with some French or Italian bread.
****
Beef Stew #11, By: Cathy Schultz, February 21, 2015
Ingredients:
1- 8 oz round steak
4 or 5 large carrots, chopped
2 onions, peeled & cut into quarters
3 cups water
½ cup barley
Zucchini – (1qt baggie of zucchini that I froze this fall)
1 packet brown gravy
Directions:
Turn your Ninja to Stove Top High and sear steak. Add water, carrots, and onions. Turn to Slow Cook Low for 2 hours. Add barley & zucchini. Turn to Slow Cook High 2 hours. Add gravy mix. Break up steak cook about ½ hour more still using Slow Cook High. Cook the gravy cooked into mixture.
****
Beef Stew #12*, By: Polly Fravel, April 11, 2015
Ingredients:
1½ -2 lbs. of stew meat
¼ cup flour
1 teaspoon salt
½ teaspoon pepper
1 can of low sodium beef broth
1 teaspoon Worcestershire sauce
1 clove garlic
1 bay leaf
1 teaspoon paprika
4 carrots peeled and sliced
3-4 potatoes diced
1-2 onions chopped
1-2 stalks of celery diced
Directions:
Mix flour, salt and pepper. Place meat in Ninja. Dredge meat on all sides with mixture. Stir to coat. Add remaining ingredients and stir to mix well. Cover and cook on Slow Cook Low 4-6 hours.
****
Beef Stew – Terrific #13*, By: Liz Bohn , June 10, 2015
I seared the meat a bit first in some olive oil on Stove Top High for a while, stirring it occasionally. I added the water (approx. 2 cups), bouillon (1 teaspoon), carrots and potatoes and left the lid on while it cooked on Slow Cook Low for 2 hours. Early during that cooking time, I did the barley in my saucepan, let it cool a bit, drained it, and set it aside. When I came inside and checked the carrots they were not soft enough yet, so I opted to crank it up to Slow Cook High. After about 30 minutes of that higher temp, there was a lot of progress, so I stirred in the barley, the herbs and the Swiss chard. I think it was only about 20 more minutes until we served it up.
**Added comment By: Liz Bohn
I used the instructions on the box of Quaker Medium Barley to make 3 servings:
4 cups Water
¾ cup Barley
dash of salt (optional)
****
Beef Stew from the 1975 Rival Crock Pot Recipe Book, 1975 - Adapted for the Ninja, By: Garrick Stolz, September 4, 2015
Ingredients:
3 carrots, cut up
3 potatoes, cut up
2 pounds beef chuck or stew meat, cut in 1½ inch pieces
2 cup water or beef stock (I used water and 2 tablespoon of Penzeys beef base)
1 teaspoon Worcestershire sauce
1 clove garlic
1 bay leaf
1 tablespoon salt (I omit the salt and use Penzeys salt-free spice blends at serving time)
½ teaspoon pepper
1 teaspoon paprika
3 onions, quartered (I cut in eighths)
1 stalk celery with tops, cut up (I used two stalks and cut the tops off for stock later)
Directions:
Put all ingredients in the Ninja in the order listed. Stir just enough to mix spices. Cover and set to Slow Cook Low for 8-10 hours or Slow Cook High for 4-5 hours.
Enjoy!
Remove the solids with a slotted spoon. Thicken the gravy with a little water and cornstarch, to make a slurry. Stir into the hot liquid. For a deeper color add a little deeper flavor add a little Kitchen Bouquet.
****
Beef Stew Goodness*, By: Aurelia Dougan McCollom, January 5, 2016
Ingredients:
2 pounds beef stew meat
1 teaspoon salt
½ teaspoon ground black pepper
1 cup all-purpose flour
2 tablespoons vegetable oil
2 cups beef broth – Beef Base was used to make the broth
4-6 potatoes, cut in half
2 onions, cut in quarters
16 oz bag baby carrots
2 bay leafs*
1 tsp paprika
4 cloves garlic, chopped
1 teaspoon dried thyme leaves, crushed
Directions:
While preparing ingredients, turn the Ninja to Stove Top High. Place the flour, salt and pepper in a sealable bowl or zip bag. Add meat to coat with the flour mixture. Add the oil to the heated Ninja. Heat for 1 minute. Add beef and cook uncovered until browned, stirring occasionally. (This was done in batches as not to crowd the meat. Remove meat to make room for browning. Return excess meat to the pot).
Add broth, potatoes, onions, carrots, garlic, and seasonings to the pot. Set to Slow Cook Low for 7hours. Cover.
*For this dinner, I “boosted” the heat. I used Slow Cook High for 2 hours to begin. I then reduced to Slow Cook Low for 2 hours. Dinner was wonderful! The meat and vegetables were so tender. The Ninja went to Auto Warm, and it stayed on that setting for 2 hours until we were ready to eat.
Bay leaf* - To keep from having to “find” the bay leaf to remove, I place it in a “tea bell”. The liquid will go through the bell and still season the meal.
****
Beef Stew, Hearty #1, By: Mary Director
Ingredients:
4 pounds of Beef Chuck meat, cut into 1 by 2-inch chunks
1 tablespoon steak seasonings (I used Montreal Steak Seasoning)
¼ cup flour (or 2-3 tablespoons corn starch)
1 tablespoon of olive oil
1 cup dry red wine
1 cup beef Consommé, or beef broth
2 medium onions, cut into quarters
1 pound carrot, cut into 2-inch chunks
1 pound tomatoes, diced
8 sprigs of fresh thyme
1 sprig of rosemary
6 sprigs of fresh oregano
3 bay leaves
1 tablespoon of Worcestershire sauce
a few dashes of Tabasco
a pinch of red pepper flakes
1 tablespoon of tomato paste
Directions:
Season the meat with steak seasonings and sprinkle with flour/corn starch. Gently toss the meat to distribute the seasonings and flour. Set the Ninja to Stove Top High for searing.
Add a tablespoon of olive oil and sear the meat on all sides, about 2 minutes per side, or until they are nice and brown. Add the red wine and Beef Consommé (or beef broth). Add the onion, carrots and tomatoes on top. Tie the thyme, rosemary and oregano with a kitchen twine and add to the pot along with the bay leaves.
Turn to Slow Cook Low, set it to 8 hours. Cover the lid.
Tips: If there’s too much oil when it’s done, remove the excess oil on top with a spoon before serving.
**Note: If cooking on Stove Top, don’t add the vegetables with the meat at the same time. Cook the meat first for 2½ hours on low heat, stir occasionally during cooking. Add the vegetables and cook for 45 minutes or until the carrots are tender. On stove top, I usually remove all the meat and vegetables when they are done and cook the liquid on medium-high heat until the liquid reduces by half.***
Servings: 8 to 10
****
Beef Stew, Hearty #2, Ninja Recipe Book
Ingredients:
2 pounds beef for stew
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup all-purpose flour
2 tablespoons vegetable oil
1½ cups beef broth
4 red potatoes, cut in half
2 onions, cut in quarters
1 cup baby carrots
4 cloves garlic, chopped
2 sprigs fresh thyme or 1 teaspoon dried thyme leaves, crushed
1 cup frozen peas, thawed
Directions:
Season beef with salt and black pepper. Coat with flour.
Pour oil into pot. Set to Stove Top High and heat oil. Add beef and cook uncovered 10 minutes or until browned, stirring occasionally.
Stir broth, potatoes, onions, carrots, garlic, and thyme in pot. Set to Slow Cook Low for 7-9 hours. Cover and cook until beef is fork-tender. Stir in peas during last 10 minutes of cooking time.
**Added Comments**Betty Link Jordan
Best meal yet in the Ninja. Hearty Beef Stew and I added fresh mushrooms (when I put in the peas) and drop dumplings (added same as mushrooms) and it is PERFECT!!!
**Added comments by: MaryJo Powell** - I used beans instead of peas, added 1 cup diced tomatoes and thickened the sauce up with flour when I added the beans at the end.
****
Beef Stew, Hearty #3, By: Mary Director
Ingredients:
1½ lb beef stew meat (preferably grass fed if you can get it)
2 lbs of baby potatoes (If you can't find baby potatoes you can use red skin potatoes quartered)
3 cloves of garlic minced
1 red onion chopped into big chunks
1 cup of sliced crimini mushrooms
1 10.5 oz container of cherry tomatoes
2 Tbs. of fresh thyme (or 1 tbsp of dry)
2 Tbs. of fresh rosemary (or 1 tbsp of dry)
3 Tbs. of flour
1 Tbs. sea salt
2 Tbs. olive oil
1 Tbs. of freshly ground pepper
2 cups of red wine
2 cups of water
Directions:
Set your Ninja to Stove Top High. Preheat 3-5 minutes. Add olive oil.
In the meantime season the beef with salt and pepper then coat with flour.
Add the beef to the Ninja and let it brown (this will take about 4-6 minutes). When it's nice and browned turn it over and let it brown on the other side.
Add the onion and make a little space in the pot for the garlic. Add the garlic and let it cook for 30 seconds or so until it begins to release its aroma.
Next add the potatoes, tomatoes, mushrooms, wine, water, thyme and rosemary. (If you want the tomatoes to be recognizable you can add them in the last hour of cooking).
Change the Ninja setting to slow cook low 8-9 hours, high 4-5 hours.
****
Beef Stew – My Mom’s Recipe*, By: Carolyn Crowder, October 23, 2016
Chilly here this morning and still have clean up in the yard from hurricane Mathew. Cooking my Mom's beef stew recipe in my Ninja for dinner tonight.
Ingredients:
1.5 lbs beef stew meat, cut into cubes
Salt & pepper, to taste
1 Tbs. dried thyme
flour
2 Tbs. olive oil – may use more
1 large onion, coarsely chopped
32 oz carton beef broth
4-5 potatoes, chopped
4-5 carrots, chopped
1 can peas
1 can corn
Directions:
Season the beef with salt, pepper, and dried thyme. Dredge with flour. Turn the Ninja to Stove Top High. Add the olive oil to the pot and heat. Brown the meat in batches to get a nice sear. Remove meat and juices and set aside. Add a little more oil if desired to the pot. Add the onion and soften. Return the beef and juices back to the pot along with the beef broth. Turn the Ninja to Slow Cook Low. Cook for 4 hours. After that time, add the potatoes and carrots. Resume slow cooking for another 1½ hours, or until almost tender. (Test with a fork at 1 hour to see how soft the potatoes and carrots are. Check the liquid level to ensure you have enough liquid to cover everything in the pot. Add more if necessary). Add the peas and corn and heat through.
If the graveyard is too thin; thicken the sauce. Remove about ¼ cup of liquid and mix with equal amounts of corn starch to make a slurry. Add to stew and turn to Stove Top High. Cook until bubbly and liquid has thickened.
*Mom always cooked hers low and slow in a big cast iron pot on the stove. I have used the Ninja many times and it has always turned out tasty and the beef has been tender.
****
Beef Stew Ninja Style, By: Mary Director
Ingredients:
2 lbs stew meat
1½ cups beef broth
1 cup red wine
1 medium onion, chopped
1 cup celery, (about two ribs), sliced
4 red potatoes peeled and cut in half or more depending on size
1 cup baby cut carrots
18 - small mushrooms
½ cup frozen peas
½ cup pearl onions
4 garlic cloves, crushed and diced
½ tsp salt and pepper
¼ tsp thyme (dry)
1 bay leaf
2 Tbs. soy sauce
1 Tbs. olive oil
Directions:
Turn your Ninja to Stove Top High and add olive oil. Add the stew meat and cook for 10 minutes or until browned. Add wine and let simmer for a minute or two. Add beef broth, soy sauce, onion, celery, carrots, salt, pepper, thyme, garlic, bay leaf and stir. Add potatoes and stir. Change Ninja cooking mode to Slow Cook Low for 7 hours; or Slow Cook High for 4 hours.
Thaw the peas and pearl onions and add in the last 10 minutes of cook time.
****
Beef Stew, Phony, Mary Kelly O'Connor
Ingredients:
Low sodium V8, 12 oz beef stew meat, about a pound
onion, sliced
2 potatoes (skin on) sliced
Some celery
Baby carrots
I put about 1/3 can (those personal size cans, maybe 12 oz) of low sodium V8 in the bottom of the Ninja. Then a large onion, sliced, 2 potatoes (skin on) sliced, some celery and some baby carrots. Then a package of beef stew meat, about a pound. I finished off the can of V8 and rinsed it out with about a 1/2 can of water which I put on top of the beef. Stirred it around a bit. Cooked on the Stove Top Low for around 45minutes. No one was ready to eat so I put on Buffet until dinner time. Mom had leftovers for lunch today and still thought it was fantastic.
****
Beef Stew with Dumplings*, By: Bonnie Smith, January 6, 2017
Ingredients:
*Ingredient amounts not given. Use amount needed for your family.
Sirloin steak, cut into bite size pieces
Carrots, sliced
Onions, diced
Celery, sliced
Can diced tomatoes
Seasoned flour for steak
Olive oil
Beef base or beef broth
seasonings per your choice
Bisquick
milk
Directions:
Turn the Ninja to Stove Top High. Heat the olive oil. Coat the steak in the flour. Add to the Ninja pot. Once cooked, add the carrots, onions, and celery. Let cook for a few minutes. Stir in the diced tomatoes. Then dumped in beef base mixed with water or you can use beef broth. Turn the Ninja to Slow Cook Low for 3 hours. About 20 minutes before it is finished, mix the Bisquick with the milk according to the package directions as needed for your family. Turn the Ninja to Stove Top Low for the dumplings. Leave the lid off for the first 10 minutes, then cover for the remaining 10 minutes. Turn to the Buffet/Warm setting to hold. The meat was very tender and the flavors blended nicely.
****
Beef Stew with Dumplings*, By: Susan Rossi Cottone
Ingredients:
stew meat
salt and pepper to taste
oil
2 medium onions, quartered
4 cloves of garlic
5 carrots, cut up
Bisquick
Directions:
Flour stew meat, salt and pepper to taste. Turn your Ninja to Stove Top High. Heat oil and brown meat, (I used cubed beef stew meat). Once browned, take out the meat. Add onions, garlic and carrots. Sauté. Add the meat back in with water and beef bouillon (I like a lot if gravy, lol). Turn to Slow Cook High for 4 hours, add package of frozen peas.
Make dumplings using Bisquick and spoon the dough on top of stew for about 15 minutes uncovered. Enjoy.
****
Beef Vegetable Soup*, By: Ashley Creech Gilliam, May 23, 2018
Ingredients:
3-4 lb. rump roast
salt, pepper and garlic powder – to taste for roast
1 onion, chopped
1 tbs. oil of choice
Worcestershire sauce - dashes
1 packet dry beef gravy mix
2 cups water
1- 15 oz. can each:
corn, peas, green beans, carrots, crushed tomatoes
salt and pepper to taste – to season soup
rice – optional for serving
Directions:
Turn the Ninja to Stove Top High. Add oil and sauté onions. Remove. Add the seasoned roast. Sear on all sides. Add a package of dry beef gravy mixed with 2 cups of water. Turn the Ninja to Slow Cook High. Cook for 3 hours. Cut into cubes. Return to the Ninja. Add 1 can of each corn, peas, green beans, potatoes, carrots, crushed tomatoes. Season with salt, pepper to taste. Add the sautéed onions and a couple dashes of Worcestershire sauce.
Serve over rice.
****
Beef Vegetable Soup*, By: Mary Weldinger, December 30, 2015
Ingredients:
1 pound ground beef
1 can (46 ounces) tomato juice
1 package (16 ounce) frozen mixed vegetables, thawed
2 cups frozen hash brown potatoes
1 envelope onion soup mix
Directions:
Turn the Ninja to Stove Top High and brown the meat. Drain any excess grease. Add the remaining ingredients to the Ninja. Turn to Slow Cook High for 2 hours.
****
Beef Vegetable Soup*, By: Jill Allmandinger Moyer, December 4, 2015
Ingredients:
2 tablespoons olive oil
1.5 pounds sirloin steak, or beef stew meat (or whatever lean steaks are on sale!), cut into about 1" cubes
1 large onion, chopped
3 cloves garlic, minced
1 cup diced carrots1 cup diced celery
1 lb. potatoes (I like Yukon Gold), diced and (if desired) peeled
8 cups beef stock
2 bay leaves
1 (28 oz.) can diced tomatoes, with juice
1 Tablespoon Worcestershire sauce
1 Tablespoon Italian seasoning, homemade or store-bought
1 teaspoon salt, or more/less to taste
½ teaspoon freshly-ground black pepper
chopped fresh parsley - optional for garnish
Directions:
Turn your Ninja to Stove Top Medium/High. Add the 1 Tbs. of oil to heat. Brown the meat. Remove. Add the remaining oil and onions to soften. Add the remaining ingredients. Return the meat to the pot. Turn to Slow Cook Low for 4 hours. Test for seasonings. Add additional salt and pepper if needed.
Remove the bay leaves when ready to serve. Serve the soup warm, garnished with chopped fresh parsley if desired.
****
Beef Veggie Soup*, By: Tink Bell, January 12, 2015
Ingredients:
1 pound ground beef
32 oz of Beef stock
1 onion
1 head of purple cabbage
2 can drain corn
1 cup of mushrooms
1 garlic clove
1 teaspoon seasoned salt
1 tablespoon of butter
Directions:
Sauté onion in butter on Stove Top High. Add beef and brown. Drain any grease. Add remaining ingredients and seasonings to taste. Switch to Oven mode of 375° F for 35 minutes! Turn to Buffet to hold.
It's a fast and tasty meal before the hubby gets home!
You can also use just the veggies to make a vegetarian fast meal.
****
Beefy Nacho Soup*, By: Stacy Lajoie Edell, July 13, 2014
Ingredients:
1 lb. ground beef
1 medium onion
1 can condensed nacho soup (undiluted)
1-2 Tbs. taco seasoning (or taco seasoning pack)
1 can 14 oz beef broth
1 can diced tomatoes with green chiles (undrained)
1½ cups milk
1 tsp cilantro
Directions:
Turn your Ninja to Stove Top High and brown with onions on until beef is fully cooked and onions are clear. Drain. Season beef with taco seasoning. Add nacho soup, beef broth, tomatoes and cilantro. Cook on Stove Top High until nacho soup is creamy. Add milk and heat until hot. Top with shredded cheese, tortilla chips, sour cream, and guacamole if desired. Serve.
You can also add beans for a heartier soup.
****
Beer Bacon Chocolate Chili*, By: Chad Stewart Marsh, November 3, 2019
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
Serves: 8
Ingredients:
¼ lb. bacon, chopped
1.5 lb. sirloin tips, chopped into bite sized pieces
1 poblano pepper, seeded and chopped
1 fresh Fresno pepper, seeded and chopped - Feel free to sub your favorite pepper
1 large onion, chopped
28 ounce can crushed tomatoes
28 ounce can diced tomatoes
2- 14.5 oz. your choice beans such as cannelloni, kidney beans, black beans, etc.
¼ cup chili powder
¼ cup brown sugar
1- 12 ounce bottle dark beer (I used Sweet Baby Jesus Chocolate Peanut Butter to add another flavor)
1 ounce unsweetened baker’s chocolate, chopped finely
Salt, to taste
tomato paste – to thicken if necessary
diced onions, shredded cheese, or sour cream – for garnish
Directions:
Turn the Ninja to Stove Top High. Dice the bacon and crisp. Once bacon is crispy, remove with a slotted spoon. Drain on paper towels.
Continue using Stove Top High to brown the meat in the bacon drippings. (You may need to drain the meat in the middle of browning.) When browned, remove and set aside.
Add the peppers to the Ninja and cook until they start to brown, approximately 3-5 minutes.
Add the onions to the peppers and continue to brown until the onions just start to become translucent.
Add the meat and bacon to the onions and peppers. Heat for an additional 5-8 minutes.
Add the diced tomatoes to the mixture and stir well.
Cook until mixture begins to boil.
Add the beans and cook until it just starts to boil again.
Add the crushed tomatoes and cook, again, until it just starts to boil.
Add the beer, mix well, and bring to a boil, allow to boil for 30 seconds.
Stir in the chili powder and brown sugar.
When the mixture begins to boil again, stir in the shaved chocolate.
Turn to Stove Top Low and allow a slow boil. Salt to taste. Make sure not to over-salt, as flavors will develop as the chili simmers.
The thickness of your chili depends on your ingredients, if your chili is too thin, add a teaspoon of tomato paste. Stir, test thickness and repeat if needed.
Continue with Stove Top Low to simmer. Keep uncovered and let simmer (stirring occasionally) for approximately 2 hours.
Ladle chili into a bowl and sprinkle with your favorite toppings such as diced onions, shredded cheese, or sour cream.
****
Beer Cheese Soup with Smoked Sausage*, By: Michael Anderson
Ingredients:
¼-½ lb smoked sausage or kielbasa (already cooked), cut into coins and quartered
¼ cup diced green/white onion
¼ cup diced celery
¼ diced carrots
¼ teaspoon black pepper
½ teaspoon salt
2 potatoes, peeled and diced or 2 cups diced frozen hash browns
12 ounces beer
2 cups chicken broth
2 cup half-and-half
½ lb cheddar cheese or mixed blend
½ teaspoon dry mustard
½ teaspoon Worcestershire sauce
Directions:
Set Ninja to Stove Top High add sausage and brown sausage for 8-10 minutes (if pre-cooked already). Once browned remove sausage and set aside, leaving oil in Ninja.
Add onions celery, carrots, salt, black pepper to Ninja and sauté on high for 8 minutes
Add potatoes and beer. Simmer until potatoes are completely tender, mash everything together.
Set Ninja to Stove Top Low/Medium and add back the sausage you set aside. Add chicken stock, half and half, Worcestershire sauce, dry mustard, and cheese. Simmer until cheese melts.
Optional: Serve over bread or noodles (for my noodles, last 10 minutes I set the steaming rack in on top then put the noodles in on top of it, when done pulled the rack and noodles out, then ladled soup).
****
Billie Sue's Red Shrimp Gumbo*, By: Kelli Austin, February 17, 2015
Ingredients:
½ pound of bacon. (chopped fine)
1 large onion, diced
32 oz can mild Ro-Tel tomatoes
1- 15 oz can of tomato purée
2- 10.5 oz cans of beef consume
6 tablespoons of Worcestershire sauce
4 cups of water
1 bag of frozen okra
3-4 lbs of shrimp
3-4 bay leaves
Directions:
Turn Ninja to Stove Top High. Add onion, bacon, salt and pepper. Fry until bacon is done and onion is soft. Open all the canned products. Add to bacon and onion; keeping the bacon fat in the pot. Add the water, Worcestershire sauce and okra. Add salt and pepper at this stage, too. Bring to a rolling boil and boil for two minutes. Reduce to Stove Top Low or Stove Top Medium. Cover and simmer for 20 or 30 minutes, (until okra is done). Add shrimp and cook on Stove Top Low or Stove Top Medium until shrimp are pink, (just a few minutes). Remove bay leaves. Serve with rice.
****
Black Bean & Beef Taco Soup, By: Alison Porritt-Lumb, November 30, 2014
I accidentally developed this soup. I made a filling for Stuffed Red Peppers using ground beef and my home canned black beans. I had more filling than I needed so rather than throw it away, I made this soup with whatever I had in the house. It turned out really good, so here I am capturing the recipe.
Ingredients:
1 pound of ground beef
1 diced onion
2-3 cloves of garlic, finely chopped
1 pint jar of home canned black beans, rinsed
1 pint jar of corn (or frozen corn)
1½ cups of pre-cooked rice
2 Tbs. taco seasoning
1 quart of home canned beef broth
1 quart of home canned tomato broth
2 Tbs. beef bouillon powder
2 cups water
Directions:
Turn your Ninja to Stove Top High and brown meat and onions. Drain grease if necessary. Add taco seasoning, corn, black beans and pre-cooked rice, stir. Add the two broths, water and beef bouillon powder. Turn your Ninja to Stove Top Medium (Low on 4) setting for about 1 hour. Tastes even better the next day.
****
Black Bean Chili*, By: Jessica Christovich Sanderson, March 5, 2016
Ingredients:
1.5 lbs ground meat (I use turkey)
16 oz dry black beans
3 cups water
2 Tbs. chili powder
1 tsp cinnamon
½ tsp ground cloves
2 tsp sugar
1 tsp garlic powder or minced garlic
½ onion, chopped (I use about ¼ cup minced fried onion)
28 oz can diced tomatoes
Directions:
Turn the Ninja to Stove Top High. Break up and brown meat. Drain any excess grease if necessary. Add remaining ingredients. Turn to Slow Cook Low for 6-8 hours.
Tip: prep the night before and leave in the fridge overnight so the beans soak and are nice and soft at mealtime! Otherwise, let it cook for the full 8 hours.
****
Black Bean Soup - Quick & Easy*, By: Allana Robinson, March 25, 2019
Ingredients:
Splash of olive oil
1 large onion - coarsely chopped
8 cloves garlic - minced
3-15 oz. cans black beans - keep liquid
1-15 oz. can tomato sauce
¾ cup water (any temperature)
Seasonings of choice & to taste - I used ground black pepper, chili powder, & paprika
Recipe:
1) Add a splash of olive oil, chopped onion, & minced garlic to the Ninja pot. Set to Stove Top High & sauté without the lid, until onion turns translucent.
2) Add spices into the mixture. Stir for about 30-45 seconds until onion & garlic is coated.
3) Add in black beans (with liquid), tomato sauce, and water. Stir until well combined. Bring to boil.
4) Once brought to boil, set Ninja to Stove Top Low. Cook with the lid off for 30-35 minutes. Stir occasionally.
****
Black-Eyed Peas*, By: Jimmy Wright, December 31, 2018
Serves 8
Ingredients:
2 lbs. dried black-eyed peas, rinsed and soaked overnight
6 cups water
8 oz smoked lean ham steak
1 medium onion, quartered
5 cloves garlic, chopped
10 oz can Ro*Tel
2 tsp chili powder
1½ tsp pepper
1 tsp cumin
Directions:
1. Soak peas overnight in a large bowl with 6-8 cups of water. Drain the next morning.
2. Add peas to your Ninja cooker pot.
3. Add in water, ham, onion, green chilies, garlic, chili powder, pepper and cumin.
4. Stir gently to combine.
5. Turn your Ninja to Slow Cook High for 6 hours and check seasoning.
****
Black-Eyed Peas Chili, By: Cindy Durham, December 31, 2016
Ingredients:
1 lb. bulk pork sausage (I use Jimmy Deans)
1 medium onion, chopped
½ cup celery, chopped
4- (15 oz.) cans black-eyed peas, undrained
1- (14 oz.) can diced tomatoes, undrained
1- (10 oz.) can tomatoes with green chilies, undrained (Rotel)
2 Tablespoons chili powder
Directions:
Turn the Ninja to Stove Top High. Brown the sausage. Drain grease if needed. Add celery and onions and cook until translucent.
Add black-eyed peas, tomatoes, rotel, and chili powder.
Bring to a boil, reduce heat to Stove Top Low and simmer, covered for 30 minutes.
****
Bob’s Party Chili, By: Robert McAdam, May 31, 2014
Hi folks. Soccer world cup starts in 2 weeks so I thought I would try out my famous world cup chili recipe in the Ninja. It worked out nicely and was dead easy to do. Here it is if you want to have a go.
There are many chili recipes out there. This one works for me and is great at parties! Easily feeds 10 to 14 people. Half the ingredients for a family version
Ingredients:
1 kg (2 lb) minced (ground) beef (cheaper, fattier mince works very well)
About 150 - 200g (1 ½ - 1 ¾ lb) smoked streaky bacon diced finely (it should mostly disappear during the cooking)
1 large green pepper, chopped
2 brown onions, chopped quite finely
4 fat garlic cloves, pressed or chopped
2 x 400g (2 - 15 oz) cans chopped tomatoes
1 small tin (6 0z) tomato paste or a good squirt from a tube of tomato paste
Chili’s (fat, thin, red, green, seeds left in/out whatever! depends on how fiery you want your chili!) I actually don’t use any chili’s, my family doesn’t like the texture of them, I use 1 Tbs. of hot chili powder, that’s fine for my family, 2 Tbs. if I am making one for the boys!
2 Tbs. Olive oil
1 Tbs. Paprika
1 Tbs. Oregano
½ Tbs. Black Pepper
½ Tbs. salt (less if you want just check seasoning half way during cooking)
1 Tbs. unsweetened cocoa powder
1 Tbs. cumin
½ Tbs. coriander
1 Tbs. brown sugar
1 x 400g (2 - 15 oz) tin of your favorite beans (we like pinto or black beans)
½ can of water
1 400g (2- 15 oz) tin cooked kidney beans drained and rinsed
It looks like a lot of ingredients but most of them are spices and tins. Get your spices from an Asian super market, they are so much better and cheaper!
Directions:
Turn the Ninja to Stove Top High. Prepare your onion, pepper, garlic and bacon. Brown the mince, drain off the water and fat if you use a fatty mince. That’s the hard work done!!! Now get out your tablespoon & measure the remaining ingredients. Turn the Ninja to Slow Cook Low.
Now add everything else except the kidney beans. Mix it all together and Slow Cook Low for the full 8 hours. Stir now and again. It should go nice and dark. Add the kidney beans about an hour before the end.
This chills well and tastes even better re-heated! Also freezes well. Serve with boiled rice, grated cheese, tacos etc.
**Added comment by: Aurelia Dougan McCollom – I used the following link for conversion of this recipe. http://www.metric-conversions.org/weight/kilograms-to-pounds.htm
****
Boiled Dinner – AKA - A Hug In Your Tummy*, By: Kristy Perry, December 8, 2014
In my house we call this Boiled Dinner "AKA a hug in your tummy". Perfect for cold winter days and quick and easy to make.
Polish Kielbasa, onion, red potatoes, carrots, a head of cabbage. Add water (filling pot half way) and pepper on top. I used the Stove Top on High for 1 hour then turned it to Stove Top Low for 1 more hour. Sometime we also add a can of kidney beans, northern beans and chickpeas but I forgot today.
****
Boilermaker Tailgate Chili, By: Jeff Hudson & Aurelia Dougan McCollom, October 4, 2017, By: Jeff Hudson & Aurelia Dougan McCollom, October 4, 2017
“This will fill your Ninja!” Stir carefully.
Ingredients:
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
1 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
½ cup beer
¼ cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce - Tabasco
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos
1 (8 ounce) package shredded cheddar cheese
Directions:
Turn the Ninja to Stove Top High. Crumble the ground chuck and sausage into the hot pot, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover. Turn to Slow Cook High for 5 hours. You are welcome to use Slow Cook Low, just increase cooking time. The Ninja will go to the Buffet/Warm setting.
After 3 hours of cooking, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili cooks, the better it will taste. Refrigerate, and serve the next day. Freeze any leftovers for a rainy day!
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
****
Bolognese, Recipe Courtesy of Giada De Laurentiis, June 22, 2014
Ingredients:
¼ cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
¼ cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
Salt and freshly ground black pepper
¼ cup freshly grated Pecorino Romano
Directions:
In your Ninja heat the olive oil on Stove Top High. Add the onion and garlic and sauté over until the onions become very soft. Add the celery and carrot and sauté. Add the ground beef. Sauté, stirring frequently and breaking up any large lumps and cook until meat is no longer pink. Add the tomatoes, parsley and basil and cook over Stove Top Medium (or Low) heat until the sauce thickens. Season with salt and pepper. Finish bolognese with Pecorino Romano.
****
Bolognese*, By: Jenny Behr, December 13, 2016
This is a meat sauce cooked very low and slow. It a good snow day recipe. Though there are tomatoes in the sauce, this is all about the meat.
This is the full recipe. (Smaller recipe included)
Ingredients:
6 Tbs. butter
¼ cup each: onion, celery, carrot; finely minced, feel free to use a food processor
1½ lbs. meatloaf mix
1 cup milk
1 cup white wine (a light wine such as Pinot Grigio)
2- 28 oz. cans whole peeled plum tomatoes in juice, chop the tomatoes, keep the juice
Salt
Directions:
Heat the butter in the Ninja pot on Stove Top Low. Add the vegetables. Season with a little salt and cook about 8 minutes or until translucent.
Add the meat. Season with salt and cook until it loses its color, but does not brown, about 5 minutes. Break up the meat with a wooden or silicone spoon.
Add milk and simmer until almost all liquids are gone, about 30 minutes.
Add wine and simmer until almost all liquids are gone, about another 30 minutes.
Add the chopped tomatoes and their juice. Simmer until liquids are absorbed, probably about 5 hours, stirring occasionally.
Taste and adjust seasonings to taste.
(I increased the recipe so I am not sure about the time. When I do it on the stove, it is about 5 hours for this amount. Adjust the Ninja controls to keep the simmer to just the occasional bubble.)
Serve over pasta, topped with Parmesan.
*added comment - I adjusted the temperature after 3 hours form Stove Top Low to Slow Cook High to finish cooking.
**Single recipe would cook in 3 hours.
3 Tbs. butter
2 Tbs. each carrot, onion and celery
¾ lb. meatloaf mix
1 cup each milk and white wine
28 oz. can tomatoes, with juice
****
Borscht - Allana's Twist*, By: Allana Alla Robinson, January 18, 2017
Ingredients:
2.15-2.5 lbs stew meat - cut into bite size pieces
5 oz carrot matchsticks (precut carrot sticks)
2 celery ribs - cut into bite size pieces
½ head of savoy cabbage - cut into strips
2 green bell peppers - diced
10 cloves garlic - minced
1 cup ketchup
8 oz tomato sauce
28 oz stewed tomatoes - keep liquid
32 oz beef broth
16 oz frozen diced potatoes
Ground Black Pepper
Hot Mexican Chili Powder (can use Chipotle Powder, Paprika, or any other "smokey" flavored seasoning)
Prep:
Cut vegetables based on notes above
Season stew meat in ground black pepper & hot Mexican chili powder
Recipe:
1) Put seasoned stew meat into the Ninja pot. Turn to Stove top High and sear.
2) Once stew meat is seared, add in vegetables, broth, tomato sauce, ketchup, frozen diced potatoes, and stewed tomatoes - mix well. Season with more ground black pepper and hot Mexican chili powder - stir until well combined. Turn the Ninja to Slow Cook High for 2.5 hours.
****
Brevard Stew, By: Deborah Phelps Bondeson Matthews
Ingredients:
1½ lbs stew beef
1 Tbs. oil
1 cup chopped onions
3 medium sized potatoes cut into ½ inch cubes
28 oz crushed tomatoes undrained
1 Tbs. Worcestershire sauce
½ tsp salt
16 oz cream style corn undrained
16 oz low sodium lima beans drained and rinsed
16 oz low sodium cut carrots drained and rinsed
½ tsp marjoram
4 slices bacon cooked and crumbled
Directions:
Turn your Ninja to Stove Top Medium and brown beef in oil on all sides. Add onions and cook until tender. Stir brown bits from bottom of pan. Add potatoes, tomatoes, Worcestershire sauce and salt to pan. Mix well. Cook on Slow Cook Low for 8-9 hours. (I put it on Stove Top High for 2 and Slow Cook Low for about 3 and it was fine.) Thirty minutes before serving add corn, lima beans, carrots and marjoram. (I didn't have marjoram so added ½ tsp of herbs de provence instead.) Cover and keep cooking for a half hour. Stir cooked bacon into stew before serving. Makes 10 servings. (I say 6 servings as it was yummy!!) Serve with fresh bread.
****
Brisket Cheese Soup*, By: Catherine Hiestand Keller, January 2, 2016
Tonight's dinner was a soup made from some leftovers and what happened to be on hand.
Ingredients:
½ pound (plus or minus) thick sliced oven roasted brisket
1 box reduced sodium chicken stock
1 can Fiesta Nacho Cheese Soup
1 can Cheddar Cheese Soup
Left over green beans (cooked with onions, butter and bacon)
½ cup (plus or minus) tomato juice
Directions:
Cut up the brisket into large-ish cubes. Add remaining ingredients to the Ninja. Turn the Ninja to Slow Cook Low for 5 hours.
After about 3½ hours, remove the brisket pieces with a slotted spoon and put them in a stand mixer bowl, with the paddle attachment, You are “pulling” the brisket. Add back into the soup. (You could also use 2 forks to pull).
Dinner was served with homemade bread.
We'll definitely do this again!
****
Broccoli Cheddar Soup, By: Janis Rightmyer, October 17, 2014
Ingredients:
4 cups broccoli florets
2½ cups cheddar cheese, grated
2½ cups chicken stock
2 cups half-and-half
¼ cup unsalted butter, divided
2 cloves garlic, minced
½ yellow onion, finely chopped
3 tablespoons all-purpose flour
¼ teaspoon nutmeg
salt and pepper, to taste
Directions:
Turn to Ninja Stove Top High heat and sauté onions and garlic in 1 tablespoon butter until softened. Remove.
Cook remaining butter with flour to create a roux, 3-4 minutes. Once pasty and thick, add in half-and-half and chicken stock. Turn Stove Top Low & simmer for 15-20 minutes.
Add onions, garlic, broccoli, and nutmeg to mixture and simmer for another 25-30 minutes, until thickened.
Stir in cheddar cheese until melted, taste and add salt and pepper to your liking.
Optional: Puree soup to smooth out chunks, or serve as is.
****
Broccoli Cheddar Cheese Soup - Panera’s*, By: Judith Erika Reyes, September 3, 2018
Ingredients:
1 yellow onion, diced
¼ cup flour
¼ cup butter
2 carrots, cut-up
3 cups broccoli
2 cups half and half
2 cups chicken stock
1 block sharp cheddar (pre-shredded melts differently)
¼ tsp. nutmeg
salt and pepper
Directions:
Turn the Ninja to Stove Top High. Using 1 Tbs. of butter, sauté the onion. Add the remaining butter with flour. Stir to make a roux. Add the half and half with the stock. Stir to incorporate.
Turn the Ninja to Stove Top Low. Simmer for 20 minutes to heat through. Add the vegetables. Simmer for 15-20 minutes while still using Stove Top Low. When vegetables are tender, blend with an immersion blender, or transfer to a blender.
Return to Stove Top High. Add the cheese and spices.
Serve after cheese has melted.
Enjoy!
****
Broccoli Cheese & Bacon Soup*, By: Chad Stewart Marsh, January 2, 2017
Serves 6-8
Ingredients:
4 to 5 cups of broccoli florets
5 slices of bacon (4 ounces of pancetta - optional)
1 medium onion, diced
1 shallot, diced (optional)
2 cups of whole milk
1 cup of half & half
1½ cups chicken broth
2 Tbs. butter
3 Tbs. flour
2-2½ cups of shredded sharp cheddar cheese
2 tsp or 1 clove of garlic minced (optional)
1/8 tsp of cayenne pepper (optional)
Salt & pepper to taste
Directions:
1. Chop bacon/pancetta into a medium dice. Add to the Ninja pot. Turn the Ninja to Stove Top High and cook until crispy.
2. Remove the bacon from the Ninja leaving about 2 Tbs. of bacon drippings.
3. Add 2 Tbs. of butter to bacon drippings.
4. Add the chopped onion, shallot and 2 tsp of garlic to the Ninja. Turn to Stove Top Low/Medium. Cook until onions become translucent.
5. Add 3 Tbs. of flour to the Ninja and stir. Cook for 2 to 3 minutes or until flour begins to become light brown.
6. Add the chicken broth. Stir into a roux.
7. Add the broccoli florets. Stir.
8. Add the whole milk and half & half. Stir.
9. Season with salt & pepper to taste. Optional - Add 1/8 tsp of cayenne pepper.
10. Turn the Ninja to Stove Top Low. Bring soup to a slow low simmer. Place the lid. Cook for 25 to 30 minutes allowing the broccoli florets to become tender.
11. Turn off the Ninja.
12. Add 2 cups of shredded cheddar cheese to soup in half cup increments. Stir until all the cheese has melted.
13. Taste for salt & pepper.
14. OPTIONAL - Use an immersion blender or standup blender to thin soup if desired.
15. Stir in the bacon, saving some for topping if desired.
16. Serve soup in hollowed out bread loaf or a normal bowl. Garnish with extra cheese and the remaining bacon.
ENJOY!!!
****
Broccoli Cheese & Chicken Soup*, By: Danika Polo, August 17, 2015
Ingredients:
2.5 lb chicken – boneless, skinless
ranch seasoning and garlic - sprinkled to taste
1- 32 oz box chicken broth
2 heads chopped broccoli
Bear Creek Broccoli Cheese dry soup mix
16 oz cheese – jar or shredded
2-3 cups milk
Directions:
Place the chicken in your Ninja and turn to Slow Cook Low to cook. Lightly sprinkle with ranch seasoning and garlic. The chicken will make its own juice. Cook for 6 hours.
When fully cooked, take chicken out of the Ninja and shred. Leave all of the liquid in the pot. Return the chicken to the pot. Add the broth and broccoli.
Bring to boil using Stove Top Medium or High. Add Bear Creek Broccoli Cheese dry soup mix, stir well.
Add cheese, stir until melted. Add 2-3 cups of milk, and or water to thickness desired.
This makes a lot of soup. I can share with friends; have dinner, and still have leftovers.
****
Broccoli Cheese Soup*, By: Liz DeVigili, January 27, 2016
Ingredients:
1 Tablespoon butter
1 medium chopped onion
1½ cup finely chopped carrots (it can be matchsticks from the produce section)
3 gloves garlic chopped fine
¼ cup butter
¼ cup flour
1 cup whole milk
1 cup sour cream or plain yogurt (instead of milk and sour cream, you can use 2 cups half and half)
4 cups water
4 teaspoons of powdered chicken bouillon (you can use 4 cups chicken stock instead of water and bouillon)
4 cups chopped broccoli
1 teaspoon of nutmeg
2 cups (8 oz) grated sharp cheddar cheese
salt and pepper to taste
Directions:
1. Mix milk and sour cream in a cup and set to the side.
2. Saute onions, carrots, and garlic with 1 Tbs. of butter for 5 to 7 minutes in the Ninja on Stove Top High.
3. Add the ¼ cup butter and stir till it is melted. Add ¼ cup flour and stir constantly for 2-3 minutes. You may need to turn the heat to low here to keep the flour from burning.
4. Add the milk & sour cream mix to the Ninja and stir with a whisk. It may look grainy now but don’t worry, it won’t be when the soup is done.
5. Add the water and chicken bouillon and cook on Stove Top High for 10 minutes.
6. Add the chopped broccoli. Turn to Stove Top Low for 20-25 minutes with the lid on.
7. Add salt and pepper to taste. You can leave the soup chunky or you can blend it now with immersion blender and make it creamier.
8. Add cheese, nutmeg and stir well.
9. Serve with crusty bread
****
Broccoli Cheese Soup*, By: Cori Ruppert, October 6, 2015
Ingredients:
2 packs of 10 oz frozen chopped broccoli
1 lbs Velveeta cheese
2 cans of Cream of Chicken or Celery soup
10 oz Chicken Broth – Campbell’s soup brand was used
3 cups of half/half
Cube Velveeta. Add all of the ingredients to your Ninja. Stir to mix. Turn your Ninja to Slow Cook Low for 3-4 hours.
****
Broccoli Cheese Soup*, By: Aurelia Dougan McCollom
Ingredients:
¾ cup chopped onion
2 Tbs. butter or margarine
3 Tbs. flour
Garlic powder, salt, pepper, to taste
1 can (15 oz) chicken stock, or use fresh stock
3 cups water
2- 16 oz packages frozen broccoli, cut up (or use fresh)
½ lb Velveeta, sliced or small chunks
10 oz Monterey Jack cheese, shred or cut into small chunks
10 oz cheddar cheese, shred or cut into small chunks
****Because it is more convenient, I use 4 cups of the Kraft shredded Taco Blend cheese, in place of these 2 cheeses. Really good and easier to use.****
Milk
Bacon bits, (optional)
Green onion tops, (optional)
Directions:
Sauté onion in butter on Stove Top High. Add flour, stir until crumbly. Add chicken stock, water, & seasonings. Add Velveeta and stir to melt. Add the hard cheeses, or add the shredded package mix. (Reserve some shredded cheese for garnish, if you like.) Add broccoli. I then switched to Slow Cook High for 1½ hours. After 1 hour, I then added milk, (no certain amount,) your preference on thickness, and finished the remaining 30 minutes of cooking. Garnish with the bacon bits, green onion tops, & reserve cheddar cheese. (ALL optional)
If there is any left, this is really good the 2nd day!
****
Broccoli Cheese Soup*, By: Crystal Moran
Ingredients:
Olive oil
1 small red onion, chopped
3 cloves of garlic, minced
1 stick of butter
¾ cup flour
¾ block of cheese
1 can of chicken broth
2 cups of milk
Fresh or Frozen Broccoli
Directions:
Turn Ninja to Stove Top High and sauté onion and fresh garlic in olive oil.
Make cheese sauce by melting butter, stir in flour until smooth. Add milk and cheddar cheese. Stir until melted. Add chicken broth and broccoli. Cook on Stove Top Medium for about 20 minutes!
****
Broccoli Cheese Soup*, By: Danielle Phipps, August 25, 2014
I am using 2 soup packets and added the water and milk as instructed. Add a bag of frozen broccoli. Add 2 handfuls of sharp cheese shredded cheese. I'm cooking it on Stove Top High until it starts to boil then turning it down to Stove Top Low and stirring occasionally for 20 minutes.
**Added Comment by: Aurelia Dougan McCollom – There were no amounts given in this recipe. We do however have Broccoli Cheese Soup recipes in our files for you to get an idea of how much to add. (some members just “eyeball” it!)
****
Broccoli Cheese Soup*, By: Katey Kelly, October 27, 2014
is sooooooooooooooooo yummy on a cold day.
Ingredients:
2-3 bunches of broccoli florets, cut up
2 cups chicken or vegetable broth
2-3 carrots, shredded
1 onion, chopped
2-3 tablespoons of flour
2-3 tablespoons water
Add a two cups heavy cream
8 oz. Velveeta,
8 oz. sharp Cheddar
Dash of garlic powder and salt n pepper
1 tablespoon of paprika
1 tablespoon of dill
Directions:
Turn your Ninja to Slow Cook Low. Add broccoli, broth, carrots, and onion. Cook for 3-4 hours, until broccoli is tender.
Blend flour in water to make a thickener. Add to pot, stirring constantly. Add cream, Velveeta, Cheddar, and seasonings. Stir and heat until thick and bubbly. Turn to buffet to hold.
****
Brunswick Stew - A Simple Version, By: Sonia Myers, December 12, 2018
Leftover pork roast or chicken? Make Leftover Soup!
Ingredients:
2 cups (or however much you have) of leftover pork, shredded
1 large can diced tomatoes
1 large can crushed tomatoes
1 can beef broth
1 can corn
1 can string beans
1 can butter beans - optional
3 small potatoes, diced
¼ cup apple cider vinegar (it might be a Southern preference since we do this with leftover bbq)
2 bay leaves
Italian seasoning, salt, pepper & garlic, to taste
Add all of the ingredients to your Ninja pot. Turn to Slow Cook Low for 6 hours.
Of course, you can use any vegetables, but this is what I had on hand. I normally use butter beans too but didn't have any. You can also use leftover chicken, or a mix of both.
And be sure to have your significant other stop up and get hush puppies on his way home!
Added comment by Sonia Meyers - We just ate the remaining left-overs. My husband sprinkled a little bit of sugar in it to cut the tomato acidity and it made it even better. Not much, just maybe ½ teaspoon.
****
Buffalo Chicken Soup, By: Leslie Althoff
3 chicken breasts (boneless, skinless)
2 can cream of celery
1 cup sour cream
1/4-1/2 c hot sauce of choice
1 bag frozen O'Brien’s Potatoes
4 cup milk
Directions:
Turn your Ninja to Oven setting of 350° for 40 minutes with about 3 cups water, for cooking the chicken. After the chicken was done I removed the chicken, drained any remaining water, shredded chicken, and then put in all remaining ingredients back into the crock. Switch to the Stove Top Medium for about 20 min. Serve with Velveeta crumbles and saltines. Oh baby its yummy!
**Added comments: I suggest you could probably also use Slow Cook Low for 2-4 hours after you added all of your ingredients.** Aurelia
****
Buffalo Chicken Vegetable Soup, By: Cathy Schultz, January 7, 2015
Buffalo chicken vegetable soup is what is in the Ninja for dinner tonight
8 homemade buffalo chicken drumettes, deboned
2 cups water
3 cups chicken broth
1 bag frozen mixed vegetables
tortellini or rice
Turn your Ninja to slow Cook Low for 6 to 8 hours. In the last hour add tortellini or rice.
****
Buffalo Chicken-Spicy Pepper Soup*, By: Allana Alla Robinson, April 1, 2017
Ingredients:
1- 14.5 oz can stewed tomatoes - keep liquid
2- 4.5 oz cans diced green chilis - keep liquid
1- 16 oz can chili beans - keep liquid
1- 14.5 oz can diced tomatoes - keep liquid
1- 15.5 oz can cannellini beans - rinsed and liquid removed
1- 12 fl oz bottle jalepenos peppers sliced fresh pack - keep liquid
1- 12 fl oz bottle Frank's Red Hot Sauce
1 medium yellow onion - diced
2 lbs chicken breast tenderloins - diced
Ground Black Pepper - to taste
Paprika - to taste
Hot Mexican Chili Powder (can use regular) - to taste
Ground Cumin - to taste
Red Pepper Flakes - to taste
Garlic Powder - to taste
Prep:
Dice onion
Dice chicken breast tenderloins
Recipe:
Combine all ingredients. Turn the Ninja to Slow Cook Low for 7 hours.
Serve:
As is or with fresh lime juice or additional seasonings or with cheese.
****
Buffalo Chicken with Potatoes & Carrots*, By: Allana Alla Robinson, April 27, 2016
Ingredients:
48 fl oz low sodium chicken broth
24 fl oz hot sauce
3 packets dry ranch
4 boneless chicken breasts - cut into bite size pieces
6 potatoes - diced
4 carrots - peeled then julienned
Garlic powder - to taste
Ground black pepper - to taste
Olive oil – drizzle
Samsung 7 – (optional for extra flavor)
Prep:
Cut carrots and potatoes based on notes above - set to side
Cut chicken breasts into bite size pieces then toss in coat in dry ranch - set to side
Recipe:
In the Ninja pot, combine low sodium chicken broth, oil, hot sauce, garlic powder, and ground black pepper - stir. Once stirred, add in coated chicken breast pieces, carrots and potatoes - gently stir and cover them in the broth. Set the Ninja to Slow Cook High for 4 hours.
Serving: (This is where you can drop your Samsung 7). (Photo’s optional)
Can eat it as a soup or on sandwich rolls or bagels.
****
Buffalo Chili – Ninja Recipe Book Pamphlet
Ingredients:
2 pounds ground buffalo
1 medium onion, chopped
1 large green pepper, chopped
3 cloves garlic, finely chopped
2 tablespoons chili powder
1½ tablespoons ground cumin
1½ teaspoons salt
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
3 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
2 cans (15 ounces each) dark red kidney beans, drained and rinsed
Directions:
1. Place buffalo, onion, pepper and garlic into the pot. Set to Stove Top High. Cook uncovered 20 minutes or until buffalo is cooked through, stirring occasionally.
2. Stir in remaining ingredients. Set to Slow Cook High for 2 hours. Cover and cook.
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Butternut Squash Chili*, By: Barbara Bonner, October 17, 2015
Ingredients:
1 tablespoon olive oil
1 pound ground beef -(Actually I used the morning star farms crumble)
½ butternut squash, or ¼ pound, cut into ¾ inch cubes, or 2 cups chopped squash
1 green bell pepper, chopped
4 garlic cloves, minced
1 can (15 oz) red kidney beans, rinsed
½ can (7.5 oz) corn, rinsed
1 can (28 oz) tomatoes (I used peeled tomatoes Cento San Marzano brand) (I used Ro-Tel with chilis)
2 cups water
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon sugar
salt to taste (at least ½ teaspoon)
For garnish:
grated cheddar cheese
chopped green onions
Greek yogurt or sour cream
Directions:
Heat the olive oil in your Ninja. Add ground beef and cook until no longer pink. Drain the ground beef of any fat.
To the same pot, add squash, green pepper, garlic, kidney beans, corn, and tomatoes. Use a spoon to break all tomatoes into small bites. Add the water. Season with chili powder, cumin, sugar, and salt, (at least ½ teaspoon). Mix everything well, and bring to boil. Turn to Slow Cook High for 4 hours, or Slow Cook Low 8 hours. Taste for seasonings. Add more at this point. Serve topped with cheese, green onions, and a dollop of Greek yogurt.
The chili only gets better the longer it sits. If you let it sit for 2 hours, covered, after cooking, it absorbs all the flavors and tastes much better than if you eat it right after it's cooked. It tastes even better the next day, after being refrigerated overnight.
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