Chili, Sauces, Soups, Stews *M-R*
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:
Mad’s Pasta Sauce, By: Madeline DiDonato
Manhattan Clam Chowder*, By: LuAnn Carless Innis, February 21, 2017
Manhattan Clam Chowder*, By: Gay Munro
Marinara*, By: Michael Wright, September 13, 2014
Marinara Sauce & Turkey Meatballs*, By: Lynn Blackburn, October 2, 2014
Maryland Crab Soup*, By: Vic Meixell, February 21, 2017
Meatball Soup*, By: Tina Nordhavn-Allman, January 17, 2015
Meatball Soup, Quick & Easy*, By: Tina Nordhavn-Allman, April 24, 2014
Meatball Soup with Spinach (Hearty)*, By: Sandra Treadway, March 12, 2015
Medium-Heat Fiesta Throw-Together*, By: Allana Alla Sverbil, April 19, 2015
Mexican Chicken Stew*, By: Brandi Tatarchuk, July 26, 2019
Mexican Pinto Beans*, By: Johanne Rindfleisch, February 15, 2020
Minestrone Soup*, By: Joseph Girouard, June 30, 2015
Mississippi Stew, By: Jane Obrien, January 26, 2016
Mrs Dash Chili*, By: Gay Munro
Mulligatawny Soup*, By: Andrea Thompson, February 8, 2017
Mushroom Barley Soup*, By: Billie Sontag, January 4, 2017
My Daddy's Soup – A Heavenly Vegetable Beef*, By: Margie Beasley Warmath White, October 27, 2015
My Mom's Potato Soup*, By: Dena Marie Tehel, October 1, 2014
Nana's Vegetable Beef Soup*, By: Kristen Clark, September 14, 2014
Navy Bean Soup with Egg Dumplings*, By: Patrick Priest
Navy Beans & Ham Soup*, By: Patrick Priest, December 13, 2014
Navy Beans & Ham – No Soak Method*, By: Tammy Ullrich, February 8, 2016
Navy Beans & Ham – No Soak Method*, By: Wanda Vickers Brantley, February 8, 2016
New England Clam Chowder*, By: Jennifer Parker
New England Clam Chowder*, By: Melissa Bowers
Nicoise Chicken Stew, By: Mark Cobb, November 10, 2014
Novella's Pinto Bean's*, By: Novella Sterling Smith, July 12, 2014
Old Settler's Beans*, By: Alice Blakeslee, November 12, 2014
Old-Time Beef Stew, By: Terri Bionda - Recipe Courtesy Paula Deen
Olive Garden Chicken and Gnocchi Soup*, By: Barb Ruiz Rizzio-Meyer
Olive-Garden-Pasta-e-Fagioli, By: Amy Rockwood
Olive Garden's Zuppa, Toscana By: Dina Burgoon Lentz
One Pot Chili*, By: Savannah Christensen
Oodle-Noodle-Kioodle Soup - (Beef Noodle Soup)*, By: Colleen Rawson, September 29, 2015
Panera Broccoli Cheese Copy-Cat Soup*, By: Debra George, September 5, 2016
Papi’s Beef Stew*, By: Jimmy Wright, November 25, 2016
Papi's Chili*, By: Jimmy Wright, November 21, 2015
Papi's Gumbo, By: Jimmy Wright
Papi's Left Over Spicy Beef and Squash Thick Soup*, By: Jimmy Wright
Parsnip, Carrot & Lentil Soup*, By: Arlene Babiskin Gordon, February 10, 2015
Pasta e Fagioli*, By: Tina Loera, August 12, 2016
Pasta e Fagioli*, By: Dasha Nelson, November 2, 2014
Pasta Fagioli, By: Dennis Becraft, December 12, 2018
Pasta Fagioli, By: Dennis Becraft, January 16, 2018
Pasta Fagioli, By: Joyce Wyckoff
Pasta Fagioli - Meatless *, By: Carmel Barninger, February 11, 2016
Paula Deen's Crock Pot Potato Soup, By: Tammy Ullrich, October 28, 2015
Paula Deen’s Shrimp Creole, By: Mary Ann Bethea, April 3, 2015
Penzeys Northwoods Fire Chicken Stew*, By: Lynn Blackburn, November 17, 2015
Perfect Winter Beef Stew, By: Barb Ruiz Rizzio-Meyer - Adapted from An Old Kraft Recipe
Philly Cheesesteak Soup*, By: Trish O'Brien, January 17, 2017
Philly Cheesesteak Soup*, By: Timothy Adam Brady, March 27, 2015
Philly Cheesesteak Soup, By: Eva Wachter, July 6, 2014
Pho*, By: Susan Davis, October 1, 2016
Pick of the Garden Pasta Sauce*, By: Brian M Almashie, April 30, 2014
Pinto Beans, By: Connie Hamilton
Pinto Beans & Ham*, By: Tammy Ullrich, November 18, 2014
Pizza Sauce*, By: Chad Stewart Marsh, November 7, 2015
Pizza Sauce, By: Deb Mortvedt, June 10, 2015
Plaza III Steak Soup, - (Famous Restaurant in Kansas City, MO), By: Aurelia Dougan McCollom, August 16, 2014
Polish Sausage & Bean Soup*, By: Kathleen Sanden
Pork & Sweet Potato Curry, By: Mary Director
Pork Salsa Verde White Bean Chili*, By: Frana Schulte
Potato & Corn Chowder, By: Tina Nordhavn-Allman. February 11, 2015
Potato Soup*, By: Connie Eastman Lewis, March 27, 2015
Potato Soup*, By: Krystin Heaton Biedler, December 30, 2014
Potato Soup, By: Nancy Rothermel, October 12, 2014
Potato Soup*, By: Robin Woods, August 29, 2014
Potato Soup*, By: Sherry Jackson, September 15, 2014
Potato Soup - Slow Cook*, By: Allana Alla Robinson, February 26, 2017
Potsticker Soup*, By: Dolly Schwartz, November 25, 2016
Pozole, A Mexican Soup, By: Christie Voorhees Kuhn, December 28, 2014
Pozole, By: Mary Clark, December 28, 2014
Pozole/Posole - Mexican Soup/Stew*, By: Moni Alejo, December 3, 2015
Pozole/Posole Rojo*, By: Moni Alejo, December 8, 2015
Pueblo Green Chili*, By: Tiffany Matt Davis Dawson, January 29, 2016
Pumpkin Filled with Yummy Goodness*, - Roasted Pumpkin Soup - By: Jennifer Black Cordero, October 20, 2014
Quinoa Chicken Chili*, By: Gay Munro
Ratatouille Soup*, By: Brandi Tatarchuk, January 7, 2020
Ravioli in A Tomato-Meat Sauce, By: Madeline DiDonato
Red Beans & Rice*, By: Heather VanHook Lewis, February 9, 2017
Red Beans & Rice*, By: Angie Neil, August 27, 2016
Red Beans & Rice*, By: Aurelia Dougan McCollom
Red Beans & Rice*, By: Jennifer Hudson, November 12, 2014
Red Beans with Sausage*, By: Brandi Tatarchuk, January 31, 2018
Mad’s Pasta Sauce, By: Madeline DiDonato
Ingredients:
2 Tbs. extra-virgin olive oil
4 garlic cloves, minced
2 Tbs. oregano
2- 28 oz cans crushed tomatoes
1- 15 oz can tomato sauce
Salt & pepper
Directions:
In your Ninja, heat the olive oil over Stove Top Medium. Add the garlic and cook until soft. Add the crushed tomatoes and tomato sauce exactly when garlic begins to turn golden (it happens fast). Bring to a boil, stirring often (make sure to scrape bottom to avoid burning). Lower to Stove Top Low add oregano and simmer for 45 minutes continuing to stir periodically. I put the lid on the pot. Season with salt and pepper to taste (can also add more oregano). Serve over pasta of choice, top with grated Italian cheese (optional).
If adding pork, beef, sausage, or meatballs: Heat oil, in your Ninja first, and brown the meat. Remove meat, add garlic and continue with directions above. Return meat to pan once you lower heat to simmer. Cook sauce for 1 hour.
If want to Slow Cook, use Slow cook Low 5-6 hours.
****
Manhattan Clam Chowder*, By: LuAnn Carless Innis, February 21, 2017
Ingredients:
4 slices bacon
2 celery stalks, finely chopped
1 large onion, finely chopped
8 small redskin potatoes, diced
1 pepper any color, diced
2 carrots, diced
½ tsp dried thyme leaves
1 tsp Italian seasoning
1/4 tsp black pepper
Hot sauce to taste
2 cans minced or chopped clams
1- 15 ounce can stewed tomatoes
1- 15 ounce can diced tomatoes
1- 15 ounce can tomato sauce
1 cup snipped fresh parsley
(I use no sodium tomatoes so I add 1½ tsp kosher salt)
Directions:
Turn the Ninja to Stove Top High. Cook the bacon until crisp. Remove the bacon from the Ninja. Remove the drippings, leaving about 1 Tbs. in the Ninja. Sauté celery, pepper and onions in bacon drippings until golden about 3-4 minutes. Stir in the potatoes, carrots, thyme, pepper and hot sauce.
Drain the liquid from the clams into a 2 cup measuring cup. Add enough water to make 2 cups. Add to the Ninja. Add the tomatoes. Add salt if necessary. Turn the Ninja to Slow Cook Low for 6 hours. Add the clams to the Ninja after 5 hours. Add parsley in the last 15 minutes.
* Diane Steidel Perez – I made this today! It's delicious!!! I added 4 cans of drained minced clams; (I used 2 bottles of clam juice), and left out the pepper. It's a keeper for sure! Thanks so much for sharing this recipe!
****
Manhattan Clam Chowder*, By: Gay Munro
This smells insanely delicious but I don't like clams/clam chowder. This is Hubby's dinner tonight & enough to freeze left over’s for his lunches for work. He said it is as delicious as it smells! I'll take his word for it!
I don't measure but vegetable amounts can be added to ones liking & spices I just "eye balled" it & sprinkled in.
Ingredients:
8 slices bacon, (I used maple smoked because it's what I had on hand)
Celery stalks, (I used 5) diced
Baby Carrots, diced (I used the bagged/peeled)
Spanish onion, chopped (I used 1 & a half onions)
3 large potatoes, diced bite size
1 container 10 vegetable cocktail, (or V8)
1 large can diced tomatoes
3- 142 g cans whole baby clams, (142 g = 5 oz)
1-2 398 ml cans of clam nectar, (398 ml = 14 oz)
1 fish bouillon cube
Old Bay seasoning
Onion Plus
Minced Garlic, (I used freeze dried)
Oregano
Directions:
Sauté bacon on Stove Top High, tilt Ninja & remove grease. Add in diced Veggies with cooked bacon & sauté for about 3-5 minutes. Switch Ninja to Slow Cook Low & add in Veggie cocktail, canned tomatoes, clams & clam nectar. Add in seasonings to taste & fish bouillon. Slow Cook Low for 8 hours.
**added comments by: Aurelia Dougan McCollom** - To tilt the Ninja easily, place the lid under the front and back feet of the Ninja on a side. It gives it a perfect tilt and will not move. A photo is in our “helpful hints” to show you.
****
Marinara*, By: Michael Wright, September 13, 2014
Ingredients:
Can of crushed tomatoes
Couple cloves of fresh garlic
Whole Vidalia onion
Couple of carrots (removes the acidity from the tomatoes without having to add sugar and make it taste sweet)
Some Italian seasoning
Salt & pepper
Dash of crushed red pepper
Couple tablespoons olive oil
Directions:
Cook on Slow Cook Low about 3 to 4 hours.
My wife is Italian and they don't measure lol. It's always "some of this" "a little of that". To your desired taste.
****
Marinara Sauce & Turkey Meatballs*, By: Lynn Blackburn, October 2, 2014
Homegrown spaghetti squash (halved and cored, placed upside down). Homemade marinara sauce and Turkey meatballs. Add onions, herbs and cook at least 5 hours on Slow Cook High or watch carefully on Stove Top for 3 hours. Yummmmmm. Take out spaghetti squash and plate, add meatballs and pour the sauce over it. Enjoy!
**Added comment By: Aurelia Dougan McCollom – If you choose the Stove Top option, remember… it turns OFF after 1 hour!
****
Maryland Crab Soup*, By: Vic Meixell, February 21, 2017
First attempt at Maryland crab soup in the Ninja. It turned out really well. Another keeper. The recipe was adapted from all recipes but I'm sorry I don't remember the name of the original author.
Ingredients:
28 oz can crushed tomatoes
3 cups low sodium beef broth
2 cups low sodium vegetable broth
1 medium onion, diced
12 baby carrots sliced 1/8 inch thick
1 stalk celery, diced
1½ medium turnips, diced
1- 10 oz bag frozen vegetables
2 Tbs. Old Bay seasoning
¼ cup brown sugar
1 Tbs. Worcestershire sauce
1 lb back fin blue crab meat
½ lb blue crab claw meat
Directions:
Dice the vegetables about ¼ inch except carrots. Place all of the ingredients in the Ninja except for the frozen vegetables and crab. Turn the Ninja to Slow Cook Low for 3 hours.
Add the frozen vegetables and continue to cook on Slow Cook Low for another 3 hours. Don't let the vegetables get too soft.
Root vegetables need 6 hours so they are firm but not crunchy.
Add crab meat and cook for another 20 minutes or until crab is hot. Serve and enjoy.
****
Meatball Soup*, By: Tina Nordhavn-Allman, January 17, 2015
Super easy throw together soup!!
Ingredients:
2 boxes of beef stock,
1 bag of frozen veggies
frozen meatballs
cubed potatoes
noodles
salt & pepper, to taste
Directions:
Tonight I made another super easy, fast and tasty soup!
Turn Ninja on Stove Top High and add 2 boxes of beef stock, a bag of frozen veggies, frozen meatballs and cubed potatoes.
After about 30 minutes I threw in some noodles and cooked another 15 minutes.
Added a bit of salt and pepper at the end
****
Meatball Soup, Quick & Easy*, Tina Nordhavn-Allman, April 24, 2014
2 boxes stock (I used turkey)
1 bag frozen turkey meatballs
1 bag frozen veggies
½ of a bag of small pasta
Heat stock to a boil, add the meatballs and let it go for a few minutes, add the veggies and turn down to Stove Top Low. About 8 minutes before ready to eat add the pasta. Super easy and tasty!!
****
Meatball Soup with Spinach (Hearty)*, By: Sandra Treadway, March 12, 2015
My first share! I didn't see anything like this posted and this cooks quickly and is healthy. I used frozen fully cooked meatballs, thawed, and canned Popeyes spinach. Next time I am going to add Rotel because I like a little spice!! Enjoy!!
Ingredients:
2 cloves garlic, coarsely chopped
1½ lb lean ground beef, 7% fat
½ cup Italian-style bread crumbs
1 egg, beaten (or ¼ cup egg substitute)
2 tablespoons sun-dried tomato pesto
½ teaspoon kosher salt, divided
½ teaspoon pepper, divided
1 tablespoon canola oil
8 oz trinity mix (fresh diced onions, celery, bell peppers)
3 cups fresh spinach leaves
2 cans cannellini beans (15-19 oz), drained
1 (32-oz) box unsalted chicken stock
½ cup grated Parmesan cheese
Directions:
1. Combine ground beef, bread crumbs, egg, tomato pesto, ¼ teaspoon salt, and ¼ teaspoon pepper until blended. Shape into 1-inch meatballs (about 25-30); wash hands.
2. Turn your Ninja to Stove Top High. Place oil in Ninja, then add meatballs (in batches); cook and turn 6-8 minutes or until browned. Remove meatballs from pan and set aside. Meanwhile, chop garlic.
3. Add trinity mix and garlic to pan; cook and stir 2-3 minutes or until onions soften. Add spinach; cook 2-3 minutes or until spinach begins to wilt.
4. Reduce heat to Stove Top Medium-Low; stir in beans, stock, meatballs and remaining ¼ teaspoon each salt and pepper; simmer 5-7 minutes or until meatballs are 160°F and soup is hot. Top with cheese and serve.
****
Medium-Heat Fiesta Throw-Together*, By: Allana Alla Sverbil, April 19, 2015
Ingredients:
1-28 oz can ground peeled tomatoes - not drained
2-10 oz cans of diced tomatoes with green chilies (medium heat) - keep liquid
15.25 oz can whole kernel corn - liquid removed
14.5 oz can red kidney beans.- keep liquid
3 chicken breasts - cubed
Garlic Powder
Chili Powder
Ground Black Pepper
8 oz cheese of choice
Prep:
1) Open cans & remove/keep liquid as stated above
2) Cube 3 chicken breasts and lightly season with a mixture of black ground pepper, garlic powder and chili powder.
Cook:
1) Set ninja to oven mode 425°F.
2) Add diced tomatoes, ground tomatoes, and corn into the pot of the Ninja and stir together.
2) Add in chicken then lightly tap on them to submerge them into the solution and cover.
3) Cook for 1 hour and with 15 minutes to go, sprinkle your shredded cheese of choice (amount depends on taste but I used 8 oz) and let it melt in until the end of the cook time.
This definitely had a kick to it but not overpowering but still there. Serve with lime juice or more hot sauce.
****
Mexican Chicken Stew*, By: Brandi Tatarchuk, July 26, 2019
Ingredients:
6 chicken legs
6 yellow potatoes - cubed
2-3 carrots - sliced
1 yellow onion -diced
1 green bell pepper - sliced
6 Roma tomatoes – cut up
2 cups chicken broth
1 Tbs. chili powder
1 Tbs. minced garlic
1 tsp: onion powder, garlic powder, cumin, salt, oregano
¼ tsp paprika
1 roasted jalapeño – sliced
sour cream & cilantro – optional
Directions:
Turn the Ninja to Stove Top High. Sauté chicken then remove from the pot.
Add remaining ingredients and give a good stir. Add chicken back on top.
Turn to Slow Cook High for 4 hours. Debone chicken. Return the chicken and stir.
*I checked at 3½ hours and it was done, but I let it continue. After the 4 hours, it will automatically go to Auto Warm.
Serve, topped with sour cream and cilantro (optional).
****
Mexican Pinto Beans*, By: Johanne Rindfleisch, February 15, 2020
I made these Mexican Pinto Beans in my new Ninja Cooking System with IQ, using its slow cooker mode on high.
I made half of the recipe, and for me, it was ready at 5hours. The recipe is from America’s Test Kitchen’s “The Complete Slow Cooker” cookbook.
The beans came out deliciously rich and flavorful! As you can see in these photos, most of the beans remained whole by using this cooking method.
P.S. I have a personal blog, this is why my photos have watermarks...
Ingredients:
1 onion, chopped fine
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 Tbs. minced fresh oregano
1 Tbs. chili powder
2 tsp. minced canned chipotle chile in adobo sauce
Salt & pepper – to taste
5 cups water, plus extra as needed
1 lb. (2½cups) dried pinto beans, picked over and rinsed
1 cup mild lager, such as Budweiser
2 Tbs. minced fresh cilantro
1 Tbs. packed brown sugar
1 Tbs. lime juice, plus extra for seasoning
Directions:
(This set of directions are fully converted for the Ninja Multi-Cooker.)
Turn the Ninja to Stove Top High. Add 1 Tbs. oil, onion, garlic, oregano, chili powder, chipotle and 1 tsp. of salt to the Ninja pot. Stirring occasionally until onion is soft. Stir in water, beans, and beer. Cover.
Switch to Slow Cook High for 8-9 hours, or until beans are tender.
Drain beans, reserving 1 cup cooking liquid. Return beans and reserved cooking liquid to the Ninja pot.
Stir in cilantro, sugar, lime juice, and remaining 1Tbs. oil. Season with salt, pepper, and extra lime juice to taste. Serve. (Beans can be held on warm or low setting for up to 2 hrs.; adjust consistency with extra hot water as needed before serving.)
Directions:
(This set of directions are the original submitted by the member.)
1. Microwave onion, 1T oil, garlic, oregano, chili powder, chipotle, and 1t salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in water, beans, and beer. Cover and cook until beans are tender, 8-9 hours on high.
2. Drain beans, reserving 1C cooking liquid. Return beans and reserved cooking liquid to now-empty slow cooker. Stir in cilantro, sugar, lime juice, and remaining 1T oil. Season with salt, pepper, and extra lime juice to taste. Serve. (Beans can be held on warm or low setting for up to 2 hrs.; adjust consistency with extra hot water as needed before serving.)
****
Minestrone Soup*, By: Joseph Girouard, June 30, 2015
Minestrone Soup (from Year of Slow Cooking ) - adapted to Ninja (with added personal options)
Group A
8 cups beef broth (I use 9 cups for some extra broth)
1 (14.5 oz.) can diced tomatoes
1 cup dry beans, overnight soaked in cold water –or, 10-min boil/1-hr sit in hot water (I used a combination of pinto, lima, red kidney, and garbanzo beans)
1 cup carrots, chopped
1 cup celery, chopped
1 small onion, chopped (or 1 Tbs. dried minced onion)
1 Tbs. Italian Seasoning
1 (10-oz) package frozen chopped spinach, thawed and drained
Optional: I add 2 cloves garlic, minced
Optional: I add some coarse black pepper
Group B
½ cup uncooked pasta, cooked separately (like fusilli, spirals) (I go without pasta)
Optional: 2 lbs. cubed beef, cut into bite-size pieces, sautéed medium rare in garlic butter in sauté pan or 2nd Ninja (I use beef here to make a more complete meal)
Group C
Parmesan Cheese (optional)
1. Add Group A ingredients into Ninja in order presented. Stir. Cook on Slow Cook Low setting for 8 to 10 hours or Slow Cook High for 4 to 5 hours. Stir every few hours.
2. In serving bowls, portion one or both Group B (prepared) ingredients as desired, and ladle soup over pasta and/or beef. Gently spoon, and fold the combination together.
3. Sprinkle parmesan cheese (Group C) on top if desired.
4. Serve with fresh, soft, French baguette bread or other preference
****
Mississippi Stew, By: Jane Obrien, January 26, 2016
Ingredients:
1 packet McCormick dry Au Jus mix
1 packet Hidden Valley Ranch dry dressing mix
1 stick butter
8 pepperoncini
1¼ lbs lean beef round roast
10 small potatoes
1 pound button mushrooms
2 sliced onions
5 thinly-sliced sliced celery ribs
4 julienned carrots
1 cup water
Directions:
Follow instruction for the Mississippi Roast.
You put a roast (any cut) in your Ninja. Sprinkle a packet of Au Jus mix over it, then on top of that a packet of Ranch dressing mix. Lay a stick of butter not margarine lengthwise on the roast, and add 4 to 6 pepperoncini peppers, (jar in pickle section of store - like the peppers in salads at Olive Garden), on the roast around the butter.
Turn the Ninja to Slow Cook Low for 8 hours. Remove and slice the meat into bite-size pieces. Add back to the pot containing the vegetables and gravy. Makes a great stew--adjust vegetable choices and amounts to your taste.
****
Mrs Dash Chili*, By: Gay Munro, September 11, 2014
Ingredients:
1 envelope Mrs Dash Chili Seasoning
1 lb ground deer meat
Chopped Onion
1 can tomatoes (chili style)
1 can kidney beans (I used red)
1 can mushroom pieces
Directions:
Brown ground meat in Ninja on Stove Top Medium. Mix in other ingredients & turn Ninja to Stove Top Low & simmer for about 45 minutes to an hour. This was fast, easy & delish!
**Added comment by: Aurelia Dougan McCollom – I for one do not have access to deer meat, so I will be using 1 lb of ground chuck.
****
Mulligatawny Soup*, By: Andrea Thompson, February 8, 2017
Ingredients:
4 cups chicken broth
2 cups cubed chicken
1 can diced tomatoes
1 peeled apple, chopped
1 onion, diced
3 carrots, sliced
1 red pepper, chopped
1 Tbs. parsley
2 tsp lemon juice
1 tsp salt
1 tsp curry powder
½ tsp sugar
¼ tsp pepper
2 whole cloves
Directions:
Add everything to the Ninja pot. Turn to Slow Cook Low for 6-8 hours, or Slow Cook High for 3-4 hours cooking until vegetables are soft. Remove the cloves before serving.
****
Mushroom Barley Soup*, By: Billie Sontag, January 4, 2017
Ingredients:
32 ounces broth (I used low sodium chicken)
24 ounces water
1 large onion, diced
1 lb carrots, diced
2 or 3 stalks celery, diced
8 ounces mushrooms, cubed
8 ounces pearl barley
1 clove minced garlic (optional)
1/8 tsp pepper
Salt to taste
Directions:
Turn the Ninja to Stove Top High. Bring liquids to a boil. Add all ingredients and stir. Turn to Slow Cook High for 2 hours. Check carrots for doneness. Add more time if needed.
Notes: You can slice the vegetables instead of dicing. The barley will absorb a lot of the water. Add more broth or water at the end as needed to reach the consistency you like. Bring to desired heat, if needed.
****
My Daddy's Soup – A Heavenly Vegetable Beef*, By: Margie Beasley Warmath White, October 27, 2015
Today I made my daddy's soup. Just wish he were here to enjoy it!
Ingredients:
1 lb stew meat
garlic powder – to taste
Greek seasoning – to taste
1 chopped, onion
4 stalks sliced celery, chopped
1- 28 oz can whole tomatoes
32 oz box vegetable broth
32 oz box beef broth
6 medium size potatoes, cubed
5 large carrots, sliced
1 can of corn, drained
1- 16 oz bag sliced frozen okra
Directions:
Turn your Ninja to Stove top High. Brown the stew meat seasoned with garlic powder and Greek seasonings. Stir in the onion and celery. Add broths. Turn to Stove Top Low and cook for 3-4 hours, or until meat is tender. Add potatoes, carrots, corn and frozen okra. Cook until veggies are tender. You can use Slow Cook Low setting, but I use chose Stove Top Low.
****
My Mom's Potato Soup*, By: Dena Marie Tehel, October 1, 2014
Ingredients:
1 lb cooked ham (I put my unfrozen big ham in my Ninja)
5 large potatoes
1 large carrot (will use two next time)
2 stalks celery
½ medium onion
1- 12 oz can evaporated milk
8 cups hot water
2-3 cups ham stock (I make a lot of ham do have this in hand)
Salt and Pepper to taste
Directions:
Put Ninja on Stove Top High. Chop up all veggies and put in Ninja. Add half the ham stock and cover for about 15 minutes or until veggies are tender. Meanwhile chop up the ham. Once the veggies are done, add the hot water and rest of the stock. Once to desired temperature, mash with a masher 6-12 times. Turn off and add the evaporated milk.
Easy peasy and delicious! Well I may be biased since it's my mom's recipe.
****
Nana's Vegetable Beef Soup*, By: Kristen Clark, September 14, 2014
Ingredients:
1 package stew meat
1 stalk celery, chopped
1 medium onion, chopped
1- 28 oz. can diced tomatoes, in juice
15 oz. beef broth
1- 16 oz. package frozen mixed vegetables
salt and pepper, to taste
Directions:
Turn your Ninja to Stove Top High and sear meat. Add the rest of the ingredients and Slow Cook High for 4 hours. After 4 hours, your Ninja will go to Auto Warm. Enjoy!
****
Navy Bean Soup with Egg Dumplings*, By: Patrick Priest
1 bag. (16oz) Navy Beans
2½ lbs of ham
1 onion, diced
2 stalks of celery, chopped
1 garlic clove
1 can of diced tomatoes
3 cups of water
1 bay leaf
1 Tbs. of soy sauce
**Dumplings - 1 egg / 1 cup of flour + 1 Tbs. of water
Directions:
Combine all ingredients and bring to a boil using the Stove Top High setting. Reduce to Stove Top Low to simmer. Cover for two hours. Add dumplings - drop spoonfuls in soup, add 4 cups of water - boil using the Stove Top High setting. Reduce to Stove Top Low to simmer for 2 hours. It is very good.
Salt and pepper to taste
****
Navy Beans & Ham Soup*, By: Patrick Priest, December 13, 2014
Going old school with some navy bean and ham soup. Slow cooked the ham earlier in the Ninja for 8 hours.
Ingredients:
1½ lbs of cooked ham
1 package of soaked navy beans,
½ white onion, diced
1 package of onion soup mix
6 cups water
Egg/Flour Dumpling Recipe (mix ingredients and drop in soup):
1½ cups flour
2 eggs
½ cup water
salt/pepper, to taste
Directions:
Add all of the ingredients and to your Ninja. Turn to Stove Top High. When it begins to boil, add the dumplings. Turn to Stove Top Low and simmer 2 hours.
It turned out great and the dumplings were full of flavor. Great meal on a cold day.
****
Navy Beans & Ham – No Soak Method*, By: Tammy Ullrich, February 8, 2016
Ingredients:
16 ounce bag of Navy Beans, sorted and rinsed well
Ham slices, cut into bite size pieces
8 cups chicken broth (or water)
½ of a large sweet onion, chopped
1 Tablespoon of minced garlic, (jarred)
Black pepper to taste
Salt, if needed, (add the last hour)
Directions:
Turn the Ninja to Stove Top High and brown the ham pieces. (I think it add more flavor to the beans).
Add the remaining ingredients.
Turn the Ninja to Slow Cook Low for 8 hours.
I didn't need to add salt. The ham and broth seasoned it well.
*****
Navy Beans & Ham – No Soak Method*, By: Wanda Vickers Brantley, February 8, 2016
Ingredients:
ham bone with meat
2 cups ham broth
2½ cups chicken broth
3½ cups water
½ onion, chopped
garlic powder – to taste
pepper – to taste
16 oz package Navy beans – do not soak
Directions:
Clean and rinse beans.
To the Ninja add your meaty ham bone. Add enough water to cover the bone half way. Turn to Stove Top High to release the meat from the bone. Cook for 1 hour. Reduce heat to Stove Top Low. Cook for 2 more hours. That makes the rich broth from the bone. After boiling the bone about 3 hours, remove the bone. Remove any excess meat from the bone. Use that meat and whatever meat has fallen into the broth. Remove any fat from the broth. You now have a both to use as the beginning base. You should have about 2 cups of the ham broth. Add the chicken broth and water, to make about 8 cups of liquid. Add the beans, onion, garlic powder and pepper. Because the ham is cured, it will be salty enough. I added NO salt.
Turn the Ninja to Slow Cook High for 3 hours or Slow Cook Low for 5 hours.
Serve with extra chopped onions on top; if desired and cornbread on the side.
****
New England Clam Chowder*, By: Jennifer Parker
4 cans (6.5 ounces) minced clams
3 cups chicken broth
4 slices bacon
2 lbs. white potatoes, peeled and cut into cubes
1 large sweet onion, chopped
2 stalks celery, thinly sliced and chopped
2 tablespoons all-purpose flour
2 small bay leaves
1 cup light cream
1 tsp salt
¼ tsp white pepper
2 tablespoons finely chopped parsley
Directions:
The original recipe calls for 3 dozen littleneck clams. I chickened out of making them that way, so I bought 4 cans (6.5 ounces) of minced clams.
Drain the clams and put them in the Ninja along with 1 cup of chicken broth. Cook covered on Stove Top High for 10 minutes.
Take out clams. Drain, and keep the leftover juice for later. Put clams in refrigerator.
Add bacon to pot. (The recipe called for 4 pieces. I made 6). Cook on Stove Top High uncovered for 10 minutes, or until bacon is crisp, stirring occasionally. Drain bacon on paper towels and crumble. Also put in refrigerator for later. I also saved the leftover grease from cooking the bacon, and added it in the last half hour step for flavor.
Add potatoes, onion, and celery to pot. Cook uncovered on Stove Top High for 10 minutes, or until tender, stirring occasionally. Stir in flour. Cook uncovered for 2 minutes, stirring often. Stir in remaining chicken broth, reserved broth mixture, and bay leaves. Set to Slow Cook High for 1-2 hours. (I did 90 minutes). Cover and cook.
Discard Bay leaves. Lightly mash potatoes in soup. Stir in clams, cream (I used milk), bacon pieces, parsley, salt and pepper. Set to Slow Cook High for 30 minutes. Cover and cook until soup is hot.
(I did save a little bit of the bacon pieces and chopped parsley to sprinkle on top during like the last 15 minutes of cooking.
****
New England Clam Chowder*, By: Melissa Bowers
Ingredients:
8 ounces thick cut bacon, or slab bacon cut into ½ inch pieces
1 large onion, finely chopped
4 stalks, finely chopped celery
5-6 sprigs fresh thyme, leaves removed (about 2 tsp.)
5 medium red or Yukon gold potatoes, cut into ½ inch dice
2-3 bay leaves
Mushrooms, (optional)
4- 6½ ounce cans of whole clams or chopped clams (I used Trader Joe's Maine Whole
Cherrystone)
2 cups clam juice, drained and reserved from canned clams
3 cups chicken broth, or fish stock if you have it
1-2 cups heavy cream, preferably from grass fed cows
5 Tbs. arrowroot
¼ cup parsley
¼ cup chives
Sea salt and Fresh cracked pepper to taste
Instructions:
I cooked about 8 ounces bacon on Stove Top High until crispy. Take it out of the pot when cooked. Sauté onion, carrots, and celery in some of the bacon grease, for about 5 -7 minutes until translucent. Add 5 Tbs. arrowroot and cook on Stove Top High about 3 minutes, stirring it in. Add chicken broth, and clam juice. Let it come to a boil. After it boils add the potatoes, bay leaf, (and I added some mushroom as well) and turn the Ninja to Slow Cook High for 4 hours (which I think was a little too long cause potatoes where pretty soft.) 30 minutes before it was done I added, bacon, clams, and half in half and let it finish slow cooking.
**Added comment by: Aurelia Dougan McCollom** - I would check the potatoes at 2½-3 hours, and judge your time from there.
****
Nicoise Chicken Stew, By: Mark Cobb, November 10, 2014
Ingredients:
2 lbs. chicken pieces
10 garlic cloves, peeled
25-30 nicoise olives
28 oz. diced tomatoes
2 cups chicken stock
2 Tbs. fresh rosemary, minced
2 Tbs. fresh thyme, minced
2 Tbs. fresh basil, minced
2 Tbs. fresh parsley, minced
Cooking fat
Sea salt and freshly ground black pepper
Directions:
Turn your Ninja to Stove Top High and sauté your garlic. Remove. Add your seasoned chicken and brown evenly on all sides. Add the garlic, tomatoes, olives, chicken stock, rosemary, thyme, basil and parsley. Cover and turn you Ninja to 325° for 1½ hours.
I am not using the multipurpose pan. Directly in the Ninja pot.
But if this was my recipe, I would add everything and slow cook 2-4 hours if you had time. Test the chicken with a digital thermometer and add more time if necessary, since this was a new 1st time recipe.
****
Novella's Pinto Bean's*, By: Novella Sterling Smith, July 12, 2014
Ingredients:
1½-2 Lbs Pinto Bean's
1-2 Ham Hocks
1½ Tbs. Chili powder
1 tsp Ground Cumin
Salt to taste
Pepper to taste
2- 8 oz cans Tomato sauce, NO SALT
½ Tbs. Dried Basil
½ tsp Dried Parsley
½ tsp Morton's Nature Seasoning
1 Onion Diced
2 whole Jalapeño peppers
3-4 cloves minced garlic
Water
Directions:
(I soak my beans)
Sort beans & soak overnight. Rinse well & put in your Ninja. Cover with water and add ham hocks. Cook on Slow Cook High for 1½-2 hours. Turn to Slow Cook Low. Add Jalapeños, onions, garlic & dried spices, but Do Not Add salt. Cook 4-6 hours or until tender to your liking. Remove ham hocks. Remove meat & stir into beans with tomato sauce & salt. Turn to Buffet setting to keep warm until serving. ENJOY!
(Note I serve beans with fried potatoes &cornbread). These beans freeze well, also.
****
Old Settler's Beans*, By: Alice Blakeslee, November 12, 2014
Ingredients:
1 lb. Bacon, chopped
1 lb. Hamburger
1 medium onion
½ cup sugar
½ cup brown sugar, not packed
½ cup catsup
½ cup Barbecue sauce
2 Tbs. Molasses
1 tsp. Chili powder
2 tsp. Salt
1 can lima beans, drained
1 can kidney beans, drained
2 cans pinto beans, drained
1 can baby butter beans, drained
3 Tbs. Mustard
Pepper to taste
Directions:
Turn to Stove Top High and brown together hamburger & onions, drain. Remove. Brown bacon & drain. Add back the meat and onions to the pot. Add the beans & mix all together. Cook on Slow Cook Low setting for 4 hours.
****
Old-Time Beef Stew, By: Terri Bionda - Recipe Courtesy Paula Deen
Ingredients:
2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
½ teaspoon pepper
½ teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
Directions:
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1½ hours; Slow Cook High. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine ¼ cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
Thanks for adding me! The first thing I made in my NCS was (last night) Paula Deen's Old-Time Beef Stew. I can't believe how much time I saved between prep, cook, and clean up time! (I add roasted potatoes to mine, and brown everything before cooking together. I did everything in the Ninja! Browned potatoes, meat, and veggies in my slow cooker! Genius). I think I'll try baking next.
I don't like beef stew, but I love this recipe!
Per serving: Calories: 349; Total Fat: 20 grams; Saturated Fat: 6 grams; Protein: 31 grams; Total carbohydrates: 10 grams; Sugar: 4 grams; Fiber: 2 grams; Cholesterol: 96 milligrams; Sodium: 574 milligrams
Serves: 6 servings
****
Olive Garden Chicken and Gnocchi Soup*, By: Barb Ruiz Rizzio-Meyer
Ingredients:
4 tablespoons (½ stick) butter
1 tablespoon extra virgin olive oil
1 cup finely diced onion
½ cup finely diced celery
2 garlic cloves, minced
¼ cup all-purpose flour
1 quart half-and-half
2 (14-ounce) cans chicken broth (if you enjoy a thicker soup, use 1 can)
Salt
½ teaspoon dried thyme
½ teaspoon dried parsley flakes
¼ teaspoon ground nutmeg (optional)
1 cup finely shredded carrots
1 cup coarsely chopped fresh spinach leaves
1 cup diced cooked chicken breast (you can use a rotisserie chicken)
1 (16-ounce/500g) package ready-to-use gnocchi
Directions:
I used homemade stock and added cornstarch for extra thickening. It was really easy in the Ninja. I put it on Slow Cook Low for a couple of hours and cooked the gnocchi separate in case I want to freeze any. I doubled it so I would have some left, but that may not happen!
****
Olive-Garden-Pasta-e-Fagioli, By: Amy Rockwood
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2- 14.5-ounce cans diced tomatoes
1- 15-ounce can red kidney beans (with liquid)
1- 15-ounce can great northern beans (with liquid)
1- 15-ounce can tomato sauce
1- 12-ounce can V-8 juice
1 tablespoon white vinegar
1½ teaspoons salt
1 teaspoon oregano
1 teaspoon basil
½ teaspoon pepper
½ teaspoon thyme
½ pound (½ package) Ditali pasta
Directions:
Brown the meat on the Stove Top High. Drain. Add the vegetables and sauté for 10 minutes. Add all other ingredients except for the pasta and switch to Slow Cook High setting for 4 hours and stir occasionally. I didn't want the veggies to have any crunch so it needed the 4 hours on high to soften the carrots and celery. To be honest it was so good at this point I didn't even add the pasta!! If you were going to add pasta I would add an extra cup of water and do it in the last half hour or so of cooking. It was sooooo good!!!
****
Olive Garden's Zuppa Toscana, By: Dina Burgoon Lentz
Here is a version of Olive Garden's Zuppa Toscana
1½ cups of sausage links cut up into ½ inch slices-I've used both mild & spicy
¾ cup diced onions-I use shallots about 2-3
1¼ teaspoon of minced garlic-I never add this
1 quart chicken broth
3 large potatoes cubed- I use russet
2 cups kale – it’s good with spinach or Swiss chard too
1/3 cup heavy cream –I've also used light cream both taste fine
salt & pepper to taste
Directions:
Preheat Ninja, Stove Top High, or use Oven setting 325° and Cook sausage until brown add onions & garlic cook until sausage is completely cooked and onions/garlic are translucent. Add chicken broth & potatoes. Season with salt & pepper (I usually wait until end to do this). Cook on Ninja Slow Cook High for 2 hours, (test after 1 hour if possible, since this is a rough version of the instructions,). When done, turn to Buffet setting and before serving, add kale & cream.
****
One Pot Chili*, By: Savannah Christensen
Ingredients:
1 lb. hamburger
1 can red kidney beans with liquid
1 can stewed tomatoes
1 can (14 oz.) tomato sauce
½ cup chopped onions
2 tablespoons chili powder
½ teaspoon ground cumin
¼ teaspoon red pepper flakes
Directions:
Brown hamburger in a pot; drain. Mix together all the ingredients and cook until heated through.
I usually make this when we want Navajo Tacos. I use my bread recipe for the scones.
****
Oodle-Noodle-Kioodle Soup - (Beef Noodle Soup)*, By: Colleen Rawson, September 29, 2015
Super easy!
Ingredients:
3-4 lb beef chuck roast – or larger
beef soup bone (I try and get a bone with some fat on it; beef shank would work, too)
salt & pepper, to taste
1 onion, sliced
1 teaspoon of jarred minced garlic (or fresh)
water – to cover
28 oz. can of whole peeled tomatoes with juice, crushed by hand
1 bag of egg noodles
Directions:
Season the roast with salt and pepper. To your Ninja, add the roast, soup bone, onion and garlic. Add enough water until it covers the roast and the soup bone (about 3/4 full). Turn to Stove Top High to boil. Once boiling turn down to Stove Top Low so it keeps a low rolling boil. Boil until meat is tender, (2½ hours or so). Keep an eye on your water level and keep adding water to keep it the same (if you add water and lose your boil, just turn back to Stove Top High until it boils then back down to Stove Top Low again). Once done, take out the meat and the soup bone. Discard soup bone (or give to the dog who will then love you forever). Cut up the meat into small pieces and put back into the Ninja. Add the tomatoes and the juice. Turn to Stove Top High and bring to a boil. Add the egg noodles and cook until noodles are tender. Stir occasionally to keep from sticking. Cooking will be about 20 minutes or until your desired tenderness. Add more salt and pepper to taste. That's it. Serve with warm bread.
**It has been my FAVORITE meal since I was a kid. My mom used to make it for me each and every birthday. Now that she's gone, I have to make it myself but my kids make sure to visit me on my birthday. No, they don't come donning gifts. They just know Mom's soup will be there!
****
Panera Broccoli Cheese Copy-Cat Soup*, By: Debra George, September 5, 2016
Ingredients:
1 tablespoon melted butter – unsalted was used in this recipe
½ medium onion, chopped
¼ cup melted butter
¼ cup flour
2 cups half-and-half cream
2 cups chicken stock
½ lb fresh broccoli (chopped into bite size pieces)
1 cup carrots, julienned
¼ teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt & pepper – to taste, (optional)
Directions:
Turn the Ninja to Stove Top High. Melt the butter and sauté the until lightly brown. Remove and set them aside. Add remaining ingredients, except cheese and nutmeg. Turn the Ninja to Slow Cook Low for 4 hours. Add cheese and nutmeg. You can let the Ninja go to Auto Warm or you can turn to Buffet setting to hold.
You can purée this in a blender. If so, then return to heat and add cheese and stir in the nutmeg.
****
Papi’s Beef Stew*, By: Jimmy Wright, November 25, 2016
Beef stew for tonight. Not an original recipe but Papi's adaptation.
Ingredients:
2 lbs lean Angus stew meat with no hormones or antibiotics
1 organic white onion, cut in eighths
4 organic carrots, chopped
1 lb new organic russet potatoes
2- 14.5 oz cans Glen Muir Organic diced tomatoes, undrained
1 tsp chili powder
Pinch of kosher salt
1 tsp black pepper
½ teaspoon garlic powder
Add Later Ingredients:
14 oz can of black beans with jalapeño, rinsed
1 can corn
1 package of low sodium Old El Paso taco seasoning
Directions:
Combine the above in the Ninja. Turn to Slow Cook Low for 7.5 hours. After the time, add the black beans, corn and Old El Paso taco seasoning. Stir.
Continue Slow Cook Low for another 30 to 45 minutes. Turn to Buffet/Warm to hold.
Serve over half of an avocado.
****
Papi's Chili*, By: Jimmy Wright, November 21, 2015
Ingredients:
2 lbs 93% lean ground chuck
1 lb stew meat cube into ½” pieces
1 yellow onion, chopped coarse
2 jalapeño peppers, seeds removed and chopped
32 oz bottle of Tabasco brand Bloody Mary mix
Extra tomato juice just in case
2 cans of Bush Chili black beans, drained and lightly washed
2 (10 oz) cans of Chili Fixins Ro-Tel
1 (28 oz) can diced tomatoes
4 Tbs. of Chili powder
Handful of minced onions
Extra onion, chopped for garnish
Mexi-blend shredded cheese, for garnish
4 shots of Jim Beam (2 for you and put the other 2 in with other ingredients)
Directions:
Turn your Ninja to Stove Top High. Brown the two meats separately and drain juices. Return both and add the rest of the ingredients into Ninja. Turn to Slow Cook High for 2 hours. Reduce heat to Slow Cook Low for 2-3 more hours. Turn to Buffet/Warm to hold. Serve with another chopped onion and shredded Mexican cheese mix.
****
Papi's Gumbo, By: Jimmy Wright
Ingredients:
Bag of frozen chopped okra, thawed
orange bell pepper, chopped
onion, chopped
2 tablespoons of minced garlic
1 can of Ro-Tel
1 lb andouille sausage
14½ oz can of diced tomatoes
6 oz can of tomato paste
½ cup of water
2 tsp of olive oil
Black pepper
Cajun spices to taste
Ingredients:
Made a great 1½ hour shrimp and sausage gumbo tonight all in the Ninja. Married for 43 years and enjoy cooking mainly on my grill or smoker but I have to admit this winter I have enjoyed exploring the Ninja. Beef stew last night. My wife gave tonight's gumbo an A+. Top your Ninja add: okra, bell pepper, onion, minced garlic, Ro-Tel, andouille sausage, diced tomatoes, tomato paste, and olive oil. Add black pepper and Cajun spices to taste. Turn to Stove Top High until boiling and then turned down to Stove Top Medium for 40 minutes. Next, add corn starch and water to thicken. Add medium size shrimp for an additional 20 minutes and simmer. It was served over a thin layer of rice. I have named it Papi's Gumbo. Enjoy.
******
Papi's Left Over Spicy Beef and Squash Thick Soup*, By: Jimmy Wright
Ingredients:
left over roast. Sliced it thin
chopped half of an onion
medium yellow squash sliced
1 can of Ro-Tel
3 tsp minced garlic
3 Tbs. of olive oil
Jalapeños, (your heat preference)
Wife out of town so I was trying to decide on what to eat. Pulled out the left over roast. Sliced it thin, chopped half of an onion' added a medium yellow squash sliced, small can of Ro-Tel, 3 tsp minced garlic, 3 Tbs. of olive oil, and finally some jalapeños. Started on Stove Top High but will turn down to Stove Top Medium shortly. Smells great.
****
Parsnip, Carrot & Lentil Soup*, By: Arlene Babiskin Gordon, February 10, 2015
Written by Jacqueline Meldrum
February 24, 2013
Recipe is from Yummly.com I changed it a little.
A thick winter soup spiced with cumin and coriander to bring you warmth, comfort and a full tummy on cold winter days.
I adapted it for the Ninja.
Ingredients:
1 Tbs. olive oil
1 onion, chopped
2 cloves of garlic, crushed
4 large parsnips, chopped (recipe called for 3)
2 large parsnips, grated
4 large carrots, chopped (recipe called for 3)
2 large carrots, grated
3 pints Pacific brand low sodium vegetable broth, add more if you think it needs it (recipe called for Vegetable stock)
1 tsp cumin
1 tsp dried Cilantro instead of dried Coriander which comes from the same plant I don’t have coriander.
¾ cup red lentils, rinsed well (I used green lentils which is all I had in the pantry)
a good grinding of salt and pepper
Directions:
Use the Stove Top setting.
1. In the Ninja pot, saute the onions and garlic in the olive oil until the onions are soft on Stove Top Medium
2. Add the chopped parsnips and carrots and cook gently for a few minutes.
3. Next add the grated vegetables and the stock and stir well.
4. Add the spices and red lentils. Stir frequently, so the lentils don't stick to the bottom of the pan.
5. Being to the boil, then reduce to a simmer, put the lid back on and cook gently for 30 minute on Stove Top Low until the vegetables are soft and the soup is thick.
6. Season with salt and pepper; then serve. I omitted the salt & pepper
7. Enjoy!
Details:
Total time: approx 45 minutes not counting prep time.
****
Pasta e Fagioli*, By: Tina Loera, August 12, 2016
Ingredients:
1tablespoon extra virgin olive oil
1 pound lean ground beef or turkey
2 whole carrots, diced
4 celery stalks, diced
1 medium onion, diced
28 ounce can crushed tomatoes
2 cans (14.5 ounces each) beef broth
2 whole bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste (I added 1 tsp salt and ¼ teaspoon pepper)
1 can (15 ounces) cannellini beans, drained and rinsed
1 can (15 ounces) red kidney beans, drained and rinsed
1 cup ditalini pasta, uncooked
Directions:
Turn the Ninja to Stove Top High. Add the olive oil to heat. Brown the meat until no longer pink and cooked through. Add the remaining ingredients, except beans and pasta. Stir. Turn to the Ninja to Slow Cook Low for 7-8 hours, or Slow Cook High for 3-4 hours. Stir. During the last 30 minutes add the pasta and beans. Stir during the cooking time, to prevent sticking of the pasta. Season with salt and pepper to taste. Discard the bay leaves before serving.
Serve immediately while hot.
****
Pasta e Fagioli*, By: Dasha Nelson, November 2, 2014
Ingredients:
1½ lbs ground beef
¼ cup olive oil
2 cup chopped onion
1 cup chopped celery
1 (4½ oz) jar bottled minced garlic
½ tsp coarsely ground black pepper
64 oz beef stock
2 (15 oz) cans kidney beans, drained & rinsed
14 oz petite diced tomatoes, NOT drained
6 oz can tomato paste
1 tsp thyme
1 tsp dried basil
1¼ tsp oregano
4 tsp Tastefully Simple Garlic Garlic
2 tsp dried parsley
1–1¼ cup Ditali(ni) pasta
Parmesan cheese for garnish, if desired
Directions:
In Ninja on Stove Top High brown ground beef. Drain, remove from Ninja and set aside.
On Stove Top Low, add olive oil and heat. Stir in onion, celery, minced garlic and black pepper. Cook until vegetables are tender, about ten minutes. Turn to Stove Top High and add beef stock, petite diced tomatoes, kidney beans and tomato paste. Season with thyme, basil, oregano, parsley and Garlic Garlic. Stir and bring to a boil. Turn the setting to Slow Cook Low, cover and cook for 3 hours.
Turn setting back to Stove Top Low. Stir in the ground beef and simmer for 30 minutes. Stir in the pasta and cook until al dente, 8-10 minutes. Garnish with Parmesan cheese if desired.
****
Pasta Fagioli, By: Dennis Becraft, December 12, 2018
Ingredients:
2 lbs. ground beef
2 lbs. hot sausage – (bulk)
1½ cups carrots, chopped
1½ cups celery, chopped
1½ cups onion, chopped
1 box frozen spinach, thawed and dried
4 cups beef broth
2 cups small pasta
1 can red kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
28 oz. diced tomatoes
3 bay leaves
2 tsp. minced garlic
2 tsp. oregano
2 tsp. basil
1 tsp. thyme
5 tsp. parsley
2 tsp. salt
1 tsp. pepper
Directions:
Turn the Ninja to Stove Top High. Break-up and brown ground beef and sausage. Drain any excess grease. Add remaining ingredients, except pasta and beans. Turn the Ninja to Slow cook High. Cook for 4 hours. In the last 30 minutes of cooking, add the beans and pasta. When pasta is to your liking, remove bay leaves and serve. Enjoy!
****
Pasta Fagioli, By: Dennis Becraft, January 16, 2018
Ingredients:
2 lbs. sausage sweet, medium, or hot - which ever you like
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2- (8 oz.) cans diced tomatoes, undrained
1- (16 oz.) can red kidney beans, drained
1- (16 oz.) can white kidney beans, drained
3- (10 oz.) cans beef broth
3 teaspoons oregano
3 teaspoons pepper
5 teaspoons parsley
1- (12 oz.) can spaghetti sauce
10 ounces small pasta
Turn the Ninja to Stove Top High. Brown the sausage and remove excess grease. Add remaining ingredients, except pasta. Turn the Ninja to Slow Cook Low and cook for 7-8 hours. Add the pasta at the last 30 minutes. Cook until your desired tenderness. ENJOY!
****
Pasta Fagioli, By: Joyce Wyckoff
Ingredients:
1 pound lean ground beef, browned and drained
½ large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14½ oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth (check label for gluten!)
1 jar (26 ounce) pasta sauce
2 tsp oregano
1 Tbs. Tabasco sauce
½ tsp salt
¼ tsp black pepper
½ cup dry pasta, to add at end of cooking time (I used TJ's brown rice fusilli)
Directions:
Brown the meat on the Stove Top High, and drain well. Let it cool a bit.
Chop up the carrots, onion, and celery. Add it to the empty pot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.
Cover and cook on Slow Cook Low for 7-8 hours, or Slow Cook High for 3-4. When the vegetables are tender, stir in the ½ cup of dry pasta.
Cover and cook for another hour on Slow Cook Low, or until the pasta is tender. It will swell quite a bit.
****
Pasta Fagioli - Meatless *, By: Carmel Barninger, February 11, 2016
Our Lenten favorite.
Ingredients:
2 Tablespoons oil
2 teaspoons crushed garlic
1- 28 oz large can tomato puree
2 large cans water
1- 28 oz large can Italian sauce
1- 10 oz small can tomato paste
½ cup red wine
1- 15 oz can Great Northern beans
½ lb ditalini, cooked al dente
salt, pepper, parsley, oregano, basil, onion powder, garlic powder to taste
Romano cheese to taste
Directions:
Heat oil with crushed garlic on Stove Top High. Add remaining ingredients except beans and ditalini. Reduce heat to Stove Top Low. Cook for 1 hour, stirring occasionally. Add beans and cooked Ditalini. Continue cooking ½ hour or until heated thoroughly. Top with Romano cheese.
****
Paula Deen's Crock Pot Potato Soup, By: Tammy Ullrich, October 28, 2015
Ingredients:
1- 30 oz bag of frozen southern style hash browns - squares ( shredded hash browns can be used instead )
1/3 cup chopped onions
¼ teaspoon ground black pepper
2 (14.5 oz each) cans chicken broth
1 can cream of chicken soup
1 8 oz package Cream Cheese, softened
Shredded cheese, optional
Crisp bacon, optional
Green onions, chopped - optional
Directions:
Combine all ingredients except cream cheese and shredded cheese in the Ninja.
Mix well. Turn your Ninja to Slow Cook Low for 6-8 hours.
Add the softened cream cheese and combine. Cook for 30 more minutes.
Stir well until soup is smooth.
Spoon into the bowls and top with shredded cheese if desired.
I also top with chopped bacon.
****
Paula Deen’s Shrimp Creole, By: Mary Ann Bethea, April 3, 2015
(adapted for Ninja)
{Note: I usually at least double this recipe. She says as written this is 8 servings.. not at my house! As written this is very spicy.. I half the chili powder and hot sauce}
Ingredients:
2 tablespoons olive oil
½ cup diced green bell peppers
½ cup diced onions
½ cup diced celery
1 teaspoon chili powder
1 (14-ounces) can tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
Salt and pepper
1½ pounds peeled and deveined shrimp (fresh or thawed)
Green onions, for garnish
Directions:
Using Stove Top High, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized.
Turn to Slow Cook High. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper. Stir and turn to low.
Cook for 3 hours.
Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.
{Note: If you are planning on freezing leftover (planned over) sauce, I only add the shrimp we will eat. Then add more when reheating frozen sauce.]
I like to freeze this in one cup containers for a quick individual serving.
****
Penzeys Northwoods Fire Chicken Stew*, By: Lynn Blackburn, November 17, 2015
Ingredients:
2-4 chicken breast or fillets
½ tsp olive oil or butter
onion, celery, carrots and potatoes, cut up - amount depending on your family 3-4 cups vegetable or chicken broth
1-2 Tbs. red wine vinegar or wine
1-2 Tbs. sugar or aqave
2-4 Tbs. Penzeys Northwood Fire Seasoning – or your favorite seasoning
3 cups water
Directions:
Turn your Ninja to Stove Top High. Add oil or butter and brown the chicken breast or fillets. When browned, shred. Return to pot. Add the onion, celery, carrots, potatoes and broth. Turn your Ninja to Slow Cook Low 8 hours, if you want to cook it all day. You can also use Slow Cook High for 2 hours for a faster cooking option. Add red wine vinegar or wine, sugar or agave, Northwood Fire seasoning and water. When you are ready to eat, turn off the Ninja. Make a slurry to thicken, using 4 Tbs. flour and water to a pancake mix consistency, using a silicone whisk. Add it to cooked soup. Turn to Stove Top High until it boils, using the whisk to thicken. Serve with crusty bread! Enjoy!
****
Perfect Winter Beef Stew, By: Barb Ruiz Rizzio-Meyer - Adapted from An Old Kraft Recipe
I am personally not a fan of beef stew, but my kids enjoy this recipe with a nice loaf of crusty bread.
Ingredients:
¾ cup Italian Dressing
2 lb. beef stew meat, cut into 1-inch chunks
6 slices bacon, turkey or regular chopped
1 large onion, chopped
1 pepper (green, red, yellow) your preference, chopped
6 carrots (about 1 lb.), sliced
1½ lb. red potatoes (about 5), peeled, cut into large chunks
1 can (14 ½ oz.) stewed tomatoes, undrained
1 can (14 ½ oz.) beef broth
Directions:
Marinate meat in dressing in large re-sealable plastic bag. Turn bag to evenly coat meat with dressing. I always add a couple of crushed garlic cloves to this marinate. Refrigerate at least 30 minutes.
Cook bacon in Ninja until crisp, remove bacon from pan, reserving drippings in pan; drain bacon on paper towels.
Add pepper and onions to reserved drippings; cook on Stove top Medium heat about 10 minutes, or until tender. Remove stew meat and garlic from marinade; add to pan with carrots, potatoes, tomatoes, broth and bacon. Cook another 10 minutes, stirring frequently.
Turn your Ninja to Slow Cook Low for 8 hours. I wanted to make sure that beef was nice and tender! And end of cooking add 2 tablespoons flour mixed in 2 tablespoons water to help thicken the gravy. I actually ended up doing this twice to make a nice thick gravy. I added salt and pepper here too. Cook, covered, 15 minutes or until sauce is thickened. Enjoy!!
****
Philly Cheesesteak Soup*, By: Trish O'Brien, January 17, 2017
Ingredients:
1 lb carne asada meat
corn starch – to coat meat
6-8 red, yellow, and orange little sweet peppers, chopped
1 cup red onion, chopped
1 cup sweet onion, chopped
4 cloves of garlic, chopped
6 oz can of mushrooms – or fresh if available, sliced
corn starch
2 Tbs. olive oil
32 oz box of beef broth
1 can of Campbell's beefy mushroom soup
8 oz package of cream cheese
1 cup shredded cheese – your choice
2 tablespoons Grey Poupon mustard
salt & pepper – to taste
1 cup sour cream - optional
Directions:
Add the meat to a ZipLoc bag with corn starch. Toss to coat. Turn the Ninja to Stove Top High.. Add the olive oil. Brown the meat with the peppers, onions, garlic, and mushrooms. After browning, add the beef broth, soup, cream cheese, sour cream (optional), and shredded cheese. Turn the Ninja to Slow Cook Low for 4 hours. Towards the end of cooking, add salt and pepper to taste, and the mustard. Stir.
Delish!!! We are going to eat over mashed potatoes. It would also be good with egg noodles or even alone.
****
Philly Cheesesteak Soup*, By: Timothy Adam Brady, March 27, 2015
On Stove Top Medium/High, I used some sirloin and cut into strips (any cut would do) sautéed with a little olive oil, drained the fat, then added chopped onions, mushrooms, garlic and peppers cut in with steak for several minutes ...next deglazed with low sodium beef broth about 48 ounces. Switch to Slow Cook Low, added spices (a little cayenne, Italian seasoning, pepper,) and Worcestershire sauce to taste. An hour or so before serving turn to Slow Cook High, add 1 block of cream cheese cut in pieces, and 8 ounces of American cheese or whatever you like make a simple roux if you want more thick soup. Serve with bread and additional cheese on top when ready. I'm sure you can make this more gourmet but I had this stuff ready in my household. I always use some fresh and frozen veggies. I'm sure any cream of mushroom or veggie soup would work well. Also thought about Velveeta cheese.
****
Philly Cheesesteak Soup, By: Eva Wachter, July 6, 2014
Ingredients:
Philly Cheese Steak meat -aka Steak-uums
2/3 box or so of beef broth, (24 0z)
2 cups of mushrooms, sliced
½ onion, sliced & diced
Campbell’s Beefy Mushroom soup
1 cup of shredded cheddar cheese
Directions:
I used about 8 of the thin slices of the Steak-uums, total. I broke them apart into pieces while frozen. I dropped them into the Ninja and added beef broth, mushrooms and onions, and the can of soup. Turn your Ninja to Slow Cook Low for 4 hours.
I fixed some mashed potatoes, on my stove top; I only have one Ninja. I spooned out some of the "Philly Steak Soup" onto the mashed potatoes in my bowl. It was great! I added about a cup of shredded cheddar cheese to the soup, just before serving. Next time I may add more. It was awesome for us.
****
Pho*, By: Susan Davis, October 1, 2016
Ingredients:
5 green onions chopped
½ onion, chopped
2 tsp chopped lemon grass
1 tsp minced ginger
4 cloves garlic minced .
2 tsp Vietnamese beef soup base
1- 30 oz box beef broth
1-2 cups water
1 tsp sriracha sauce
½ -1 tsp low sodium soy
3 pieces eye of round steak thinly sliced
3-4 Shiitake mushrooms, sliced
½ -1 cup bok choy
Bean sprouts – added later
Lime wedges – added later
Udon noodles – added later
Directions:
Put all ingredients up to bok choy. Bring to a boil then reduce to Slow Cook High. Traditional pho takes at least 6 hours to make. Using the beef soup base cuts the time down. I will be cooking it for 3 hours or so on Slow Cook High. Turn to Buffet setting until ready to eat. Add the noodles towards the very end since they are precooked from frozen, and bok choy 10 minutes before serving. Top the soup with additional green onions and a lime wedge. (I'm also using spicy bean sprouts) which are added at the end along with a sliced egg on top.
**note traditional recipes call for the beef to be added at the end raw but thought cooking in the broth would add more flavor. Plus I would rather it be cooked. Lol. I did not use fish sauce because I didn't think my husband would like it. You can use it in place of the soy.
****
Pick of the Garden Pasta Sauce*, By: Brian M Almashie, April 30, 2014
Ingredients:
About 4 pounds of fresh vine ripe or roma tomatoes, peeled and seeded.
To peel, cut a small "x" on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will then easily peel right off.
4 slices of thick bacon
¼ cup olive oil
2 large yellow onions and 2 shallots, diced
3 large celery stalks, cleaned and diced
8 cloves of fresh garlic (or more to taste), finely minced
1 package mushrooms, sliced
2 bell peppers, sliced (for spicy add chili's and/or jalapeno)
½ cup fresh basil, chopped
1 Tbs. thyme leaves (or ½ tsp dried)
1 Tbs. oregano (or 1 tsp dried)
2 bay leaves (remove when done)
2 sprigs fresh parsley (or 1 tsp dried)
1 tsp sea salt (or celery salt)
1 Tbs. black pepper
¼ cup Worcestershire sauce
½ carrot, diced
¼ cup honey or coconut sugar
Instructions:
Fry bacon in Ninja on Stove Top High. Remove bacon and leave grease in pan.
Add the olive oil.
Add diced onions/shallots, celery, garlic and the diced carrot.
Sauté and stir for 10 minutes or until onions are translucent and tender.
Add tomatoes, peppers, mushrooms, chopped basil leaves, oregano, thyme, bay leaves, parsley, pepper and sea salt. Add Worcestershire sauce and honey or coconut sugar. Change to slow cook high. Stir it now and then as needed.
Simmer on Slow Cook High for an hour and then turn Ninja to Slow Cook Low for 7 hours.
Optional: Use a Vitamix or food processor to puree sauce until smooth (for a thicker sauce, skip this step). If too thick, add beef stock or red wine and thin to your liking.
Use fresh or store in the fridge up to 1 week. You can also freeze it just leave plenty of room if using a glass jar so it doesn't explode in the freezer. Serves about 8.
*******
Pinto Beans, By: Connie Hamilton
Made pinto beans tonight for supper; my husband said, I will have to admit. “The beans cooked in the Ninja are better than any I have ever eaten.” What better compliment than that?
I soaked beans overnight. I rinse real well before putting them in the pot. I covered beans with water, maybe an inch above the beans. Added seasonings, (salt, pepper), & beans in pot with good helping of bacon grease. Set the Ninja to Slow Cook Low for10 hours. When 1 hour was remaining I switched to Stove Top High to start it boiling again. Then switch back the Stove Top Medium to thicken the soup.
****
Pinto Beans & Ham*, By: Tammy Ullrich, November 18, 2014
Ingredients:
16 oz package pinto beans
ham slices, enough for your family
6 cups chicken broth, - (8 cups water or broth if using no soak method and 6 cups water or broth if soaked overnight)
1 cup water
1 onion, chopped
Garlic, chopped
1 can of Ro-Tel
red pepper flakes, to taste
cayenne pepper, to taste
Cilantro, chopped
Directions:
Soak, sort and rinse beans as directed on package. Turn your Ninja to Stove Top High and brown some cut up ham slices for 3-5 minutes. Add beans, and appropriate amount of water or broth depending on how you fixed your beans, onion, garlic, Ro-Tel, red pepper flakes, cayenne pepper, and cilantro. Turn your Ninja to Slow Cook High for 6 hours. (I added a little salt in last hour). Spicy and delicious.
****
Pizza Sauce*, By: Chad Stewart Marsh, November 7, 2015
(makes about 3 cups)
Ingredients:
3 Tbs. olive oil
2 anchovy filets
4 cloves garlic, minced
2 Tbs. chopped fresh oregano
¼ tsp red pepper flakes, or to taste
¼ tsp dried oregano
1 can (28 oz) whole peeled “San Marzano” tomatoes
salt and pepper, to taste
½ tsp sugar
very small pinch baking soda
Directions:
Add the olive oil to the Ninja pot. Turn to Stove Top High.
Add the anchovies. (You won't taste them).
Once anchovies start to bubble add garlic and oregano. Reduce the heat to Stove Top Medium/Low. Do not brown the garlic; cook for 60 seconds. Add the pepper flakes.
Add the tomatoes with juice to a bowl and purée with your hands. Add to the Ninja and stir.
Add dried oregano, sugar, salt and pepper. Stir to mix. Turn your Ninja to Slow Cook High for 1 hour.
****
Pizza Sauce, By: Deb Mortvedt, June 10, 2015
Ingredients:
1- 6 ounce can tomato paste
1 cup water
1/3 cup olive oil
2 cloves minced garlic
Salt to taste
1 tsp sugar
Pepper to taste
½ tablespoon dried oregano
½ tablespoon dried basil
½ tsp dried rosemary, crushed
Directions:
Mix well. Store in a jar. Let stand for several hours to let the flavors blend. No cooking necessary. Keep in the refrigerator. It’s very good.
This makes enough for 2 large pizzas.
****
Plaza III Steak Soup, - (Famous Restaurant in Kansas City, MO), By: Aurelia Dougan McCollom, August 16, 2014
Ingredients:
1 stick butter or margarine
1 cup All-Purpose flour
½ gallon water
2 lbs cooked ground beef, drained
1 cup finely chopped onions
1 cup finely chopped carrots
1 cup finely chopped celery
2 cups (16 oz bag) frozen mixed vegetables
1 large can chopped tomatoes
1 Tablespoon Accent (may be left out if you don’t want MSG)
2 Tablespoons beef base or 2 beef bouillon cubes (Beef Base gives it a better flavor!)
1 Tablespoon ground black pepper (or less if desired)
Directions:
Turn your Ninja to Stove Top High and brown ground beef. When almost brown, add the onions, celery and carrots and cook until tender. Drain off any excess grease. Remove All to a bowl. (You can wipe out the pot, but it is not necessary.)
Turn your Ninja to Stove Top Medium and melt butter. Whisk flour into butter to make a smooth paste. (Be sure to use a silicone covered whisk so you don’t scratch your pot.) Add water. Whisk into roux, making sure mixture is smooth. (I actually use my electric whisk. The blade is covered so it won't scratch the pot.)
Add the ground beef mixture back to your Ninja. Add the frozen mixed vegetables, tomatoes, Accent, Beef Base and pepper.
You can use one of the Stove Top Settings to bring to a boil and then simmer by going to Stove Top Low for an hour or turn your Ninja to Slow Cook Low for 2-3 hours, and not bring to a boil. Test to see the vegetables are done and enjoy. Turn to Buffet setting to hold. May be frozen for later use. DO NOT ADD SALT.
****
Polish Sausage & Bean Soup*, By: Kathleen Sanden
Ingredients:
1 package polish sausage
½ cup onions
4 sliced celery stalks
2 sliced carrots
1 cubed potato
1 Tbs. garlic minced
1 Tbs. Worcestershire sauce
2 bay leaves
Salt and pepper to taste
1 and a half cups water
2 beef bouillon cubes
1 quart of diced tomatoes (I use my home canned tomatoes which have green peppers added)
1 jar of mixed beans.
Directions:
Brown the sausage and onions, Stove Top High, remove sausage and cut into bite size pieces. Add the water, celery and carrots and cut up sausage back to crock and cook on Stove Top High until celery gets soft. Add garlic, Worcestershire and two bouillon cubes, the beans and tomatoes and switch to Slow Cook High for four hours or Slow Cook Low for 8 hours.
This tastes Divine! When summer comes and it's hot it takes a lot for me to spend a couple of weeks canning. But when it's cold and I use the canned tomatoes it makes it all worthwhile!
****
Pork & Sweet Potato Curry, By: Mary Director
Serves 4 Active Time: 20 Min Total Time: 4 hrs 20 Min – 10 hrs 20 min.
1 Tbs. vegetable oil
1 pound boneless pork (shoulder or loin), cut into 2 inch pieces
Salt and freshly ground pepper
½ large onion, chopped
1 medium sweet potato, peeled and cut into 2 inch cubes
2 garlic cloves, minced
1 Tbs. minced fresh ginger
1 Tbs. mild curry powder
1 Tbs. garam masala
½ lb roma tomatoes, diced
15 oz can coconut milk
2 Tbs. chunky peanut butter
2 cups jasmine rice, cooked
2 Tbs. fresh cilantro
1 scallion, sliced
Directions:
Set the Ninja to Stove Top High and heat the oil. Season the pork with salt and pepper. Add half of the pork and brown. Transfer the pork to the plate. Repeat with the remaining pork.
Pour off all but 2 tablespoons of the fat. Add the onion, garlic, sweet potato, ginger, curry, garam masala, and cook over Stove Top Low heat, stirring, until fragrant and the onion is softened, about 5 minutes.
Add the tomatoes and their juices, pork, and coconut milk.
Switch the Ninja to Slow Cook High, cover and cook for 4 hour (or on Slow Cook Low for 6-8 hours.
Spoon off as much fat from the surface of the curry as possible, stir in peanut butter.
Serve ¼ of the curry over steamed jasmine rice in deep bowls, garnished with cilantro and scallions.
This dish can be refrigerated for up to 5 days or frozen for up to 3 months.
NOTE: If you like a little (or a lot) of heat, add 1-2 tsp of red pepper flakes, or ½ of a habanero or scotch-bonnet pepper (seeded and chopped fine – WEAR GLOVES) while searing the meat.
Enjoy!
****
Pork Salsa Verde White Bean Chili*, By: Frana Schulte
I found the recipe on Pinterest and thought it would work in the Ninja. First I slow cooked a pork roast for three hours with an onion and some chicken broth. Shredded it. Chopped two medium onion and cooked on stovetop med a few minutes. Added 4cups shredded pork, 2 cups salsa verde and 4 cans white beans drained and rinsed. Then add 8 cups chicken broth. Simmer on Stove Top Low for 1 hour. Then mix in 1 tsp chili powder and 2 tsp cumin. I like spicy so I used a bit more
****
Potato & Corn Chowder, By: Tina Nordhavn-Allman. February 11, 2015
Ingredients:
24 ounces red potato, diced
1 (16-ounce) package frozen corn
3 tablespoons all-purpose flour
6 cups chicken stock
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
¼ cup heavy cream
Directions:
Place potatoes and corn into Ninja. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.
Cover and cook Slow Cook Low for 7-8 hours or Slow Cook High for 3-4 hours.* Stir in butter and heavy cream just before serving.
Serve immediately.
****
Potato Soup, By: Shirley Ramsey, December 31, 2016
I am using Allrecipes Potato soup recipe in my 4 in1 multi cooker. Leftover potatoes was the inspiration.
Ingredients:
1 Tbs. butter
1 large onion, diced
6 cups cooked mashed potatoes
2- 14.5 ounce cans of chicken broth (frozen home cooked)
½ cup milk
salt, to taste
white pepper, to taste
1 cup sharp cheddar cheese
Directions:
Turn the Ninja to Stove Top Low. Melt the butter and saute the onions until tender. Stir in the mashed potatoes. Slowly add the chicken broth. While stirring, add the milk, (use more or less to achieve desired creaminess). Cook until heated through. Season with salt and pepper to taste. Stir in the cheese.
Turn the Ninja to Buffet/Warm to hold.
****
Potato Soup*, By: Connie Eastman Lewis, March 27, 2015
Caution, this is not diet friendly.
Ingredients:
1 bag hash browns (the southern kind is best since they are squares and not shredded.
28 oz. chicken broth
1 can cream of chicken soup
½ cup chopped onion
1/3 tsp. black pepper
8 oz. cream cheese, softened
Ham, optional
Green onion, garnish
Directions:
Turn your Ninja to Slow Cook Low 5 hours. After cooking, add the cream cheese and cook another 30 minutes stirring occasionally. I also added chunks of ham that I had and I added that about the last hour since it was already cooked. Garnish with green onion. It is in the 30's here in IA. This hit the spot!
****
Potato Soup*, By: Krystin Heaton Biedler, December 30, 2014
It may not look too appetizing, but OMG it's good. My version of potato soup:
Ingredients:
1 Tbs. oil
½ onion, chopped
2 tablespoons minced garlic
5 cups potatoes, cubed
Half bag carrots, chopped
4 cups water
3 chicken bouillon cubes
½ cup milk
Turkey sausage, cut up
Spices to your liking - (I used Thyme, salt, pepper)
Directions:
Turn to Stove Top High and brown sausage. Remove and place in a bowl. When cool, refrigerate.
Turn your Ninja to Stove Top High add 1Tbs. oil. Once hot add onions and garlic, cook until onions are translucent. Stir as needed.
Turn to Slow Cook Low and add potatoes, carrots, water, bouillon cubes, and spices. Cook on Slow Cook Low for 7 hours.
After 6 hours spoon out most of soup and mash as you wish. Add ½ cup of milk and cornstarch if desired. Add back to your Ninja. Add sausage. Stir. Heat for the last hour.
****
Potato Soup, By: Nancy Rothermel, October 12, 2014
Ingredients:
1 large diced onion,
2 teaspoons garlic, chopped
2 stalks celery, diced
1 package smoked sausage, sliced
6 cups of broth (vegetable, beef, or chicken - your choice)
5 cups potatoes, diced
fresh parsley, chopped
salt and pepper to taste
shredded cheddar cheese
Directions:
Turn your Ninja to Stove Top High. Add onion, garlic, celery, and sausage. When browned, and the celery and onion are translucent, add broth and potatoes. Bring to a boil, and cook until the potatoes are tender; about 30 minutes. Add parsley, salt and pepper to taste. Serve with shredded cheddar cheese, if desired.
I like to serve this with corn bread and a tossed salad. Enjoy! (Note: My daughter is a vegetarian, so I usually omit the sausage or use Boca sausage links, and add diced hard boiled eggs at the end of cook time, as she will eat eggs and dairy.) Hope this is helpful!
****
Potato Soup*, By: Robin Woods, August 29, 2014
Ingredients:
4 cups chicken broth
2 bags diced hash browns
4 cans Campbell’s cheese soup
2 cups half n half
1 stick butter
Directions:
Cook on Slow Cook High 4 hours. After tasting it needed a cup of milk and a cup of water to thin down. Add salt n pepper to your liking. Serve with cheese and bacon. Enjoy!
****
Potato Soup*, By: Sherry Jackson, September 15, 2014
Ingredients:
1- 32 oz bag frozen diced hash browns
1- 32 oz box chicken stock
1- 10 oz can of cream of chicken soup
1- 8 oz package cream cheese
2 medium onions, diced
2 cups of cubed ham
salt and pepper, to taste
cheddar cheese, optional
Directions:
Put the potatoes and onions in the Ninja and add the broth and soup. Turn your Ninja to Slow Cook Low and cook for 6 hours or until potatoes are tender. One hour before serving, cut the cream cheese into chunks and add ham. Stir frequently so the cream cheese blends into the mixture. Switch to Buffet setting to hold. Ladle into your bowl and add cheddar cheese.
****
Potato Soup - Slow Cook*, By: Allana Alla Robinson, February 26, 2017
Ingredients:
10 oz matchstick carrots
8 oz cream cheese - cut into cubes
4.5 lbs yellow potatoes - cut into cubes
4 cups vegetable broth
2 cups shredded cheddar cheese
6 cloves garlic - minced
10 slices cooked bacon - cut into bite size pieces
Ground Black Pepper - to taste
Prep:
Cut cream cheese into cubes - set to side
Cut yellow potatoes into cubes - set to side
Mince garlic - set to side
Recipe:
1) In the Ninja pot, combine vegetable broth and cream cheese. Add in minced garlic, carrots, potatoes, cheddar cheese, and ground black pepper. Turn the Ninja to Slow Cook Low for 8 hours.
2) With 20 minutes to go, add in cooked bacon - stir well & combine.
Serve:
As is or with bread.
****
Potsticker Soup*, By: Dolly Schwartz, November 25, 2016
Ingredients:
6 cups chicken broth
1 tablespoon soy sauce
1 clove minced garlic
1 teaspoon freshly grated ginger
1 cup shredded carrots
4 green onions, thinly sliced
¼ teaspoon sesame oil
20 frozen potsticker
Salt & pepper, to taste
cilantro for garnish (optional)
Directions:
Turn the Ninja to Stove Top High. Bring chicken broth, soy sauce, garlic and ginger to a boil.
Reduce the heat to Stove Top Low. Add carrots, green onions and potstickers. Simmer for about 5 minutes.
Turn off the Ninja. Add sesame oil, salt and pepper. (My chicken broth and soy are lower sodium and it was plenty salty.)
Ladle into bowls and top with chopped cilantro.
Turn to Buffet/Warm to hold.
****
Pozole, A Mexican Soup, By: Christie Voorhees Kuhn, December 28, 2014
This soup would work if you mix these ingredients together and cook on Stove Top High about 30 minutes.
1 chopped onion
Can of hominy
Can of pinto beans
Can of black beans
3 cans of tomatoes
3 cans of chicken stock
1- 7 oz. can of green chiles
¾ tsp cumin
½ tsp. cilantro
1½ tsp. minced garlic
2 cups cooked diced chicken
Serve with corn tortilla chips.
**Added comment by: Maria Castañeda Pozole - is a Mexican soup with pork or chicken, and hominy.
****
Pozole, By: Mary Clark, December 28, 2014
Known as Pozole, this fragrant spicy stew is all about the combination of hominy, spices and tender chunks of pork. To thicken, we pureed a can of hominy at the outset with chicken broth-this also added a nice base of corn flavor. A hefty amount of onions microwaved with aromatics and spices ensured that this was one flavorful stew. Soy sauce deepened the meaty flavor of the stew without calling any attention to itself. Serve with white rice.
Adapted from Cook's Illustrated "Slow Cooker Revolution".
Ingredients:
3 (15-ounce) cans white or yellow hominy, drained and rinsed (Goya brand recommended)
3 cups low-sodium chicken broth, plus extra as needed
3 onions, minced
¼ cup tomato paste
¼ cup vegetable oil
6 garlic cloves, minced
2 tablespoons chili powder
2 tablespoons minced fresh oregano or 2 teaspoons dried
1 (14.5 ounce) can diced tomatoes
1/3 cup soy sauce
1 (4-pound) boneless pork butt roast, trimmed, cut into 1½ inch chunks
Salt & pepper
1 pound carrots (about 6), peeled, halved lengthwise, sliced 1 inch thick
¼ cup minced fresh cilantro
1 tablespoon fresh lime juice
Directions:
Puree 1 can hominy and 2 cups broth until smooth, about 1 minute; transfer to your Ninja.
Microwave onions, tomato paste, 3 tablespoons oil, garlic, chili powder, and oregano, stirring occasionally, until onions are softened, about 5 minutes; transfer to Ninja.
Stir remaining 2 cans hominy, remaining cup broth, tomatoes with juice and soy sauce into your Ninja.
Season pork with salt & pepper, and nestle in your Ninja.
Toss carrots with remaining tablespoon oil, season with salt & pepper and wrap in foil packet. Lay foil packet on top of stew.
Cover and cook until pork is tender, 7-8 hours on Slow Cook Low, 4-6 hours on Slow Cook High.
Transfer foil packet to plate.
Let stew settle for 5 minutes, then remove fat from surface using large spoon.
Carefully open foil packet (watch for steam), stir carrots with accumulated juice into stew, and let sit until heated through, about 5 minutes (adjust stew consistency with additional hot broth as needed).
Stir in cilantro and lime juice, season with salt & pepper to taste, and serve over white rice.
Serves 6-8
****
Pozole/Posole Rojo*, By: Moni Alejo, December 8, 2015
Recipe adapted from Abuela's Kitchen but made using Slow Cook Low
If your going to use Stove Top High, instead of Slow Cook; just boil until meat is cooked and tender then add sauce and hominy.
Ingredients:
3 to 4 lb of pork shoulder (cut in big cubes)
1 onion (cut in quarters leaving root attached)
1 to 3 cloves of garlic cloves (depending on your love of garlic)
3 bay leaves
3 cans of Juanitas Hominy
salt
water
Ingredients for red sauce:
3 chile California
5 chile Guajillo
1 garlic clove
water
salt
Ingredients for Garnish:
Cabbage
radish
onion
lime
chile arbol oil
Directions:
In the Ninja add the big chunks of pork, onion, garlic, bay leaves and fill pot with water that covers the meat. Add salt. Turn your Ninja to Slow Cook Low for 5 hours. When there is about 30 minutes left you can start the red sauce. Take the stems off the dried chiles, open the pods. Devein and deseed the chiles. Add to a small pot and cover with water...boil for about 15 to 20 minute until chiles are soft. Put chiles in a blender with enough of the pot water to cover the chiles. Add clove of garlic and salt to taste and blend well. Strain the sauce.
In the Ninja pot remove any bones, the onion, garlic and bay leaves. Add the two cans of hominy (drained and rinsed) and ¾ of the third can of hominy. Take the remaining ¼ can of hominy add it to a blender with enough water to cover and blend well. Add the blended hominy to the soup along with the red sauce. Stir. Cover and cook on Slow Cook Low for another hour, (or you can change to Stove Top high and cook for half an hour).
Garnish with thinly sliced cabbage, radish, chopped onions and a big squeeze of lime and tiny drops of chile arbol oil. Serve with a hard corn tostada or corn tortilla chips.
For the chili de arbol chili oil. (garnish) saute 1 cup of chili de arbol with ½ cup to 1 cup oil on low heat (using your range top), for about 6 minutes stirring frequently so they don’t burn. Add to your blender with 1 clove of garlic, salt (to taste), and blend for about 3 minutes. The chile oil is very hot only use a few drops.
Links are not allowed but if you go to youtube and watch chile de arbol sauce for pozole. By howtocookmexicanfood its a great video to show you how to make the chile oil.
If you watch pozole (how to) from onelifeonewayvid at the 4 minute mark she shows you how to make the red sauce for pozole rojo. She makes a big batch so you will need to adjust it for your needs.
There is many different ways to make this. I would love to hear your ways.
I added the final pic and pics of some of the steps in the comments.
*Update* - my friend said she uses 4-6 New Mexico (spicy) and 2 anchos chiles for this size pot; so next time I think I will try that for a bit of extra flavor! Without adding the chile arbol oil, it isn’t spicy. Also I think I would add an extra small can of hominy next time.
****
Pozole/Posole - Mexican Soup/Stew*, By: Moni Alejo, December 3, 2015
Ingredients :
6 chicken thighs - bone in, skin on
1 onion, cut in half
2 garlic cloves
2 bay leaves
salt and pepper
2 cups salsa Verde (tomatillo salsa I used homemade but you can use a jar or can)
6 cups water
2 cans (15 to 20 oz each) Juanita hominy
Directions :
I used the Slow Cook Low setting, (but you can make using Stove Top as well)
Add chicken, onion, garlic, bay leaves, salt, pepper, salsa verde and water to your Ninja pot. Turn your Ninja to Slow Cook Low for 6 hours. After the 6 hours, spoon out everything except the broth. Shred the chicken. Return to the pot. Add the hominy. Continue cooking on the same setting for another 30 minutes to an hour. Your Ninja will automatically go to the Buffet/Warm setting to hold.
Ingredients for garnish :
1 cup salsa verde
chopped onion
sliced radish
thinly sliced cabbage
lime wedges
chili oil
Serve with hard corn tostadas or tortilla chips
*Notes/tips:
If you use boneless chicken breast or pork use chicken stock or broth instead of water.
If using pork make sure to brown/sear first with a little bit of oil using Stove Top High.
If your going to use the stove Top High setting instead of Slow Cook Low, just boil until meat is cooked through and tender. Then add sauce and hominy.
This above recipe is a Pozole Verde (green pasole)
For my salsa verde I roasted tomatillos jalapenos garlic and onion then blended it with some cilantro salt and lime, (you can boil the ingredients instead then blend.)
You can also make pozole verde using green enchilada sauce homemade or some people use a small can of green enchilada sauce..
Pozole Rojo: (red pozole) can be made by boiling about 6 chili California's then putting in a blender with a garlic clove. Put water to cover chili then add a bit of salt and blend), or some people use a small can of red enchilada sauce.
Pozole Blanco: you can make a pozole blanco the same just omit the green or red salsa.
For the chili de arbol chili oil... (garnish) saute 1 cup of chili de arbol with ½ cup to 1 cup oil on low heat for about 6 minutes stirring frequently so they don’t burn. Put in the blender with 1 clove of garlic, salt – to taste and blend for about 3 minutes. The chile oil is very hot only use a few drops.
links are not allowed but if you go to youtube and watch chile de arbol sauce for pozole. By howtocookmexicanfood its a great video to show you how to make the chile oil.
If you watch how to make pozole verde by carmenlacocinera it will help you understand how to make the one I made but you just need to make it on a smaller scale and Ninja away, lol
If you watch pozole (how to) from onelifeonewayvid at the 4 minute mark she shows you how to make the red sauce for pozole rojo. She makes a big batch so you will need to adjust it for your family.
There are many different ways to make this. I would love to see your version.
****
Pueblo Green Chili*, By: Tiffany Matt Davis Dawson, January 29, 2016
Pueblo Green Chili is not like any other Chile you have tried. It’s different, but delicious to say the least! Pueblo Chile taste great with warmed tortillas or on top of an open face hamburger (in Pueblo we call that a Slopper). Typically Pueblo green chili is pretty hot, so if you like a more-mild flavor you can use Anaheim peppers instead.
Ingredients:
1½ pounds of diced pork (or hamburger)
6-8 Pueblo roasted green chilies, skin removed, cut into small pieces
1 small yellow onion, diced
¼ cup of vegetable oil
¼ cup of flour (approximately)
30 ounces of water or chicken broth (your choice)
2 garlic cloves, crushed
1 cup of diced fresh tomatoes or 1 (10 ounce) can of Ro-Tel tomatoes & chilies
1 teaspoon cilantro
½ teaspoon salt and pepper
Directions:
1. Turn the Ninja to Stove Top High. Brown the pork in oil, until the meat is slightly pink.
2. Add onion and garlic, cook until they become soft. Add flour and stir, browning the flour like if you were making gravy.
3. Add water (or chicken broth) slowing and keep stirring until it’s bubbling.
4. Add the rest of the ingredients and bring to a boil. Turn to Stove Top Low.
Tip: For picky eaters that don’t like chunks of tomato, peppers, or Ro-Tel, place them into a blender and puree them!
Serving ideas:
Served in bowl
Smothered burritos
Inside breakfast burritos
Open face hamburgers (we call these sloppers)
Smothered enchiladas
It also freezes well too!
****
Pumpkin Filled with Yummy Goodness*, - Roasted Pumpkin Soup - By: Jennifer Black Cordero, October 20, 2014
Well almost like the video. I found two pumpkins that would fit in my Ninja together. Cut them open, cleaned of seeds and filled them with all sorts of yummies (chicken, lima bean, mixed veggies, turnip, homemade chicken stock, beets, celery and a clove of garlic.) Place the top and cook in the Ninja at 400°F for an hour and 40 min.
**Added comment – Following is the original recipe
Roasted Pumpkin Soup
Ingredients:
One 3- to 4-pound cheese pumpkin
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 leek, halved and thinly sliced
3 cups chicken or vegetable stock
1 tablespoon freshly ground black pepper
⅓ cup grated Parmesan cheese
Directions:
1. Using a paring knife, cut a tapered circle around the stem of the pumpkin (as if you were making a jack-o’-lantern). Remove the top of the pumpkin and trim any stringy bits. Scoop out the pumpkin seeds with a spoon and discard (or save, if desired).
2. Place the rosemary, thyme and sliced leek in the cavity of the pumpkin. Pour in the chicken stock and season with black pepper. Add the grated Parmesan cheese, then replace the top of the pumpkin.
3. Transfer the whole pumpkin to the Ninja and roast until the exterior of the pumpkin is golden brown and shiny, and the flesh inside is very tender, 1½ to 2 hours. (If the exterior is browning too quickly, reduce the oven temperature to 375°F.)
4. Remove the pumpkin from the Ninja and take off the top. To serve the soup, scoop several spoonfuls of pumpkin flesh from the inside, place in a bowl and top with a ladleful of broth. Finish with more pepper and Parmesan cheese, if desired.
Makes 4 to 6 servings
****
Quinoa Chicken Chili*, By: Gay Munro
It smells insanely delicious in here. Quinoa to me is like crack to an addict so when I found this recipe I had to try it & I am not disappointed. I added on grated cheese to my bowl with a dollop of sour cream & served with toast. Tonight's dinner...
Ingredients:
1 cup of quinoa, rinsed
1- 28 oz can of diced tomatoes (you could use crushed)
1- 14 oz can diced tomatoes with green chilies
2- 16 oz cans of black beans, rinsed, drained (I used one can rinsed black beans & 1 can drained & rinsed red kidney beans)
1- 15 oz can of corn, drained (I used 1 cup frozen niblets)
3 cups chicken stock
3 large chicken breasts, frozen or thawed (cook longer if frozen)
½ chopped onion
1 tsp garlic powder
2 tsp cumin
1 tsp crushed red pepper
2 tsp chili powder
Directions:
Place all ingredients in Ninja and turn to Slow Cook Low for 6-8 hours or Slow Cook High for 5-6 hours. Remove chicken breasts & break apart with two forks & stir into the chili! Shredded cheese can be added to the top of each serving with a dollop of sour cream or eaten as is! Either way it is yummy.
****
Ratatouille Soup*, By: Brandi Tatarchuk, January 7, 2020
Ingredients:
6 chicken legs
1 yellow squash, chopped
1 zucchini, chopped
1 green bell pepper, chopped
1 onion, chopped
½ very large red bell pepper, chopped
1 carrot, chopped
1 can diced tomatoes
1 can chicken broth
Garlic and onion powder, to taste
Italian seasoning, to taste
Directions:
Turn your Ninja to Stove Top High. Preheat for 7-9 minutes Sauté chicken on all sides. Remove. To the Ninja, add the chopped vegetables, tomatoes, seasonings and broth. Add the chicken to the top. Place the lid.
Select Slow Cook High. Cook for 2½ hours. Remove chicken and debone. Return back to the Ninja. Add additional seasoning if necessary.
****
Ravioli in A Tomato-Meat Sauce, By: Madeline DiDonato
My mom gave me some sauce with pork & Italian sausage a few weeks ago, which I froze. I thawed it out overnight and at dinnertime put sauce & 8 oz water in the Ninja and turn to Stove Top High. When it started to bubble I threw in 20 oz package of refrigerated ravioli & turned to Slow Cook Low & cooked about 10 minutes. Switch to Buffet until it thickened. It came out perfectly.
**Added comment by: Aurelia Dougan McCollom - A message was left but no response. I don’t know how much sauce was used. Possibly 24-32 ounces. Aurelia
****
Red Beans & Rice*, By: Heather VanHook Lewis, February 9, 2017
Slow cooked red beans and rice.
I don't usually post but this turned out really well. Even my 9 year old son had seconds. The Ninja starts out very full and cooks down. It also freezes well!
Ingredients:
1 lb package dried red beans
14 oz package smoked sausage, cut into slices, and halved
1 Tbs. bacon fat or oil (if desired)
1 onion, diced
1 green bell pepper, diced
3 stalks celery, diced
3 cloves garlic, minced
1 tsp chili powder
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper
½ tsp cumin
½ tsp thyme
2 bay leaves
½ tsp oregano
2 cups V8 juice or tomato
3 cups of chicken or vegetable stock
2 cups water
7 cups cooked rice
Directions:
1. Rinse kidney beans and drain.
2. Turn the Ninja to Stove Top High. Using the oil or bacon fat, sauté the onion, pepper and celery. After 4 or 5 minutes add the garlic and sausage to develop flavor.
3. Add the remaining ingredients except the rice.
4. Turn the Ninja to Slow Cook High. Cook for 6 hours. If you wish, you can turn to Slow Cook Low and cook for 10 hours. *The cooker needs to reach a pretty high temp to kill toxins in the red kidney beans.
5. Optional: When there is one hour remaining, use a potato masher to go in and mash up some of the beans, then let it cook the remaining hour.
Cook the rice in a separate pot, according to package directions.
Serve the bean mixture over desired amount of rice.
****
Red Beans & Rice*, By: Angie Neil, August 27, 2016
Ingredients:
1 lb dry red beans
1 lb sausage
16 oz Guidry’s Fresh Cuts Creole seasoning (diced onions, bell peppers, celery, green onions, parsley and garlic)*
A few dashes of Tony Chachere's OR
Salt & pepper - to taste
3 bay leafs
8½ cups of water
Directions:
1. Rinse and sort the beans.
2. Using a blender, mix together 4 cups of water and all 16 oz of the Creole seasoning. Blend well on HIGH for about a minute.
3. Add the beans, blended Creole seasoning, Tony's seasoning, bay leaves and the rest of the water into the pot.
4. Slice the sausage into thin pieces and add it to the pot.
5. Cover and cook 3 hours on Stove Top High - (you'll have to add more water during the cooking process and reset the Ninja after each hour) or 8 hours on Slow Cook Low.
6. Once the beans are soft, scoop about 2 cups out into a bowl. Mash the beans with a fork and then add them back to the pot and stir. Or you can just guesstimate, and mash the beans with a wooden spoon while they are still in the pot (which is what I do). This will make the beans creamy, the way Cajuns cook them in the South.
7. Serve over rice with a piece of fried chicken. Yummy!
*Since we use fresh chopped veggies so much down here, Creole seasoning is sold at all the grocery stores in my area (Houma, LA). It makes everything easier. Also Wal-Mart.
****
Red Beans & Rice*, By: Aurelia Dougan McCollom
Ingredients:
6 – 15 oz. cans red beans
2 lbs. Hot Polish sausage
1- (15 oz.) can diced tomatoes
1- 8 oz. can tomato sauce
1 cup each - chopped celery, green pepper, & onion
1 tsp thyme, garlic powder, salt & pepper
½ tsp cayenne
Dash of sugar
1 Tbs. Slap Ya Mama or to taste
1 Tbs. Cajun seasonings or to taste
1 cup of water
Directions:
Cut sausage into bite size pieces. Preheat Ninja on Stove Top High. Sauté sausage. If there is too much grease, move meat to one side, place Ninja lid under the front and back of Ninja feet to tip the Ninja. Use tongs and multiple paper towels to absorb grease. Add all remaining ingredients. Place the lid. Turn unit to Slow Cook High, for 2 hours, or Slow Cook Low 4-5 hours. It will then switch to auto warm cycle and hold until ready to eat. Serve over hot rice.
****
Red Beans & Rice*, By: Jennifer Hudson, November 12, 2014
2- 12-14 oz packages of sausage, sliced, (I used 4 pepper sausage and smoked sausage)
3-15 oz cans of red beans
1 can petite diced tomatoes, (I used tomatoes with garlic)
Celery, cut
Onion, diced
Cajun Seasoning, season to taste
Stove Top High, sautéed sausage, onion and celery.
Add beans, diced tomatoes and seasoning to your taste, we like it spicy.
Cooked for at least 20 min, longer the better.
I had Jiffy Corn Bread cooking in my other Ninja according to recipe in the files, 20 min~ came out perfect!
Served over rice.
****
Red Beans with Sausage*, By: Brandi Tatarchuk, January 31, 2018
Ingredients:
1 lb. small red beans (soak overnight)
1 lg. onion, chopped
1 ring Beasley’s Green Onion Sausage – (or sausage of choice)
3 stalks celery, chopped
¼ cup red bell pepper, chopped
1 bunch green onions, chopped
1 large jalapeño with seeds, chopped
5 cloves garlic, chopped
2 quarts water
1 bay leaf
Tony’s Cajun Seasoning – to taste
Salt – to taste
Directions:
Turn the Ninja to Stove Top High. Sauté sausage and all chopped vegetables for about 20 minutes. Add the water, beans and bay leaf. Turn to the Oven setting of 250°F., and simmer for 2 hours.
(I added about 1 cup water extra twice throughout the two hour cook time due to evaporation.)
Remove bay leaf when done and add Tonys seasoning and salt to taste. Serve over rice with cornbread.
*Added comment by: Aurelia Dougan McCollom – I can also see this recipe being fixed using the Slow Cook setting instead of the Oven setting. I would Slow Cook Low 5-6 hours and test the beans.
****
** 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:
Mad’s Pasta Sauce, By: Madeline DiDonato
Manhattan Clam Chowder*, By: LuAnn Carless Innis, February 21, 2017
Manhattan Clam Chowder*, By: Gay Munro
Marinara*, By: Michael Wright, September 13, 2014
Marinara Sauce & Turkey Meatballs*, By: Lynn Blackburn, October 2, 2014
Maryland Crab Soup*, By: Vic Meixell, February 21, 2017
Meatball Soup*, By: Tina Nordhavn-Allman, January 17, 2015
Meatball Soup, Quick & Easy*, By: Tina Nordhavn-Allman, April 24, 2014
Meatball Soup with Spinach (Hearty)*, By: Sandra Treadway, March 12, 2015
Medium-Heat Fiesta Throw-Together*, By: Allana Alla Sverbil, April 19, 2015
Mexican Chicken Stew*, By: Brandi Tatarchuk, July 26, 2019
Mexican Pinto Beans*, By: Johanne Rindfleisch, February 15, 2020
Minestrone Soup*, By: Joseph Girouard, June 30, 2015
Mississippi Stew, By: Jane Obrien, January 26, 2016
Mrs Dash Chili*, By: Gay Munro
Mulligatawny Soup*, By: Andrea Thompson, February 8, 2017
Mushroom Barley Soup*, By: Billie Sontag, January 4, 2017
My Daddy's Soup – A Heavenly Vegetable Beef*, By: Margie Beasley Warmath White, October 27, 2015
My Mom's Potato Soup*, By: Dena Marie Tehel, October 1, 2014
Nana's Vegetable Beef Soup*, By: Kristen Clark, September 14, 2014
Navy Bean Soup with Egg Dumplings*, By: Patrick Priest
Navy Beans & Ham Soup*, By: Patrick Priest, December 13, 2014
Navy Beans & Ham – No Soak Method*, By: Tammy Ullrich, February 8, 2016
Navy Beans & Ham – No Soak Method*, By: Wanda Vickers Brantley, February 8, 2016
New England Clam Chowder*, By: Jennifer Parker
New England Clam Chowder*, By: Melissa Bowers
Nicoise Chicken Stew, By: Mark Cobb, November 10, 2014
Novella's Pinto Bean's*, By: Novella Sterling Smith, July 12, 2014
Old Settler's Beans*, By: Alice Blakeslee, November 12, 2014
Old-Time Beef Stew, By: Terri Bionda - Recipe Courtesy Paula Deen
Olive Garden Chicken and Gnocchi Soup*, By: Barb Ruiz Rizzio-Meyer
Olive-Garden-Pasta-e-Fagioli, By: Amy Rockwood
Olive Garden's Zuppa, Toscana By: Dina Burgoon Lentz
One Pot Chili*, By: Savannah Christensen
Oodle-Noodle-Kioodle Soup - (Beef Noodle Soup)*, By: Colleen Rawson, September 29, 2015
Panera Broccoli Cheese Copy-Cat Soup*, By: Debra George, September 5, 2016
Papi’s Beef Stew*, By: Jimmy Wright, November 25, 2016
Papi's Chili*, By: Jimmy Wright, November 21, 2015
Papi's Gumbo, By: Jimmy Wright
Papi's Left Over Spicy Beef and Squash Thick Soup*, By: Jimmy Wright
Parsnip, Carrot & Lentil Soup*, By: Arlene Babiskin Gordon, February 10, 2015
Pasta e Fagioli*, By: Tina Loera, August 12, 2016
Pasta e Fagioli*, By: Dasha Nelson, November 2, 2014
Pasta Fagioli, By: Dennis Becraft, December 12, 2018
Pasta Fagioli, By: Dennis Becraft, January 16, 2018
Pasta Fagioli, By: Joyce Wyckoff
Pasta Fagioli - Meatless *, By: Carmel Barninger, February 11, 2016
Paula Deen's Crock Pot Potato Soup, By: Tammy Ullrich, October 28, 2015
Paula Deen’s Shrimp Creole, By: Mary Ann Bethea, April 3, 2015
Penzeys Northwoods Fire Chicken Stew*, By: Lynn Blackburn, November 17, 2015
Perfect Winter Beef Stew, By: Barb Ruiz Rizzio-Meyer - Adapted from An Old Kraft Recipe
Philly Cheesesteak Soup*, By: Trish O'Brien, January 17, 2017
Philly Cheesesteak Soup*, By: Timothy Adam Brady, March 27, 2015
Philly Cheesesteak Soup, By: Eva Wachter, July 6, 2014
Pho*, By: Susan Davis, October 1, 2016
Pick of the Garden Pasta Sauce*, By: Brian M Almashie, April 30, 2014
Pinto Beans, By: Connie Hamilton
Pinto Beans & Ham*, By: Tammy Ullrich, November 18, 2014
Pizza Sauce*, By: Chad Stewart Marsh, November 7, 2015
Pizza Sauce, By: Deb Mortvedt, June 10, 2015
Plaza III Steak Soup, - (Famous Restaurant in Kansas City, MO), By: Aurelia Dougan McCollom, August 16, 2014
Polish Sausage & Bean Soup*, By: Kathleen Sanden
Pork & Sweet Potato Curry, By: Mary Director
Pork Salsa Verde White Bean Chili*, By: Frana Schulte
Potato & Corn Chowder, By: Tina Nordhavn-Allman. February 11, 2015
Potato Soup*, By: Connie Eastman Lewis, March 27, 2015
Potato Soup*, By: Krystin Heaton Biedler, December 30, 2014
Potato Soup, By: Nancy Rothermel, October 12, 2014
Potato Soup*, By: Robin Woods, August 29, 2014
Potato Soup*, By: Sherry Jackson, September 15, 2014
Potato Soup - Slow Cook*, By: Allana Alla Robinson, February 26, 2017
Potsticker Soup*, By: Dolly Schwartz, November 25, 2016
Pozole, A Mexican Soup, By: Christie Voorhees Kuhn, December 28, 2014
Pozole, By: Mary Clark, December 28, 2014
Pozole/Posole - Mexican Soup/Stew*, By: Moni Alejo, December 3, 2015
Pozole/Posole Rojo*, By: Moni Alejo, December 8, 2015
Pueblo Green Chili*, By: Tiffany Matt Davis Dawson, January 29, 2016
Pumpkin Filled with Yummy Goodness*, - Roasted Pumpkin Soup - By: Jennifer Black Cordero, October 20, 2014
Quinoa Chicken Chili*, By: Gay Munro
Ratatouille Soup*, By: Brandi Tatarchuk, January 7, 2020
Ravioli in A Tomato-Meat Sauce, By: Madeline DiDonato
Red Beans & Rice*, By: Heather VanHook Lewis, February 9, 2017
Red Beans & Rice*, By: Angie Neil, August 27, 2016
Red Beans & Rice*, By: Aurelia Dougan McCollom
Red Beans & Rice*, By: Jennifer Hudson, November 12, 2014
Red Beans with Sausage*, By: Brandi Tatarchuk, January 31, 2018
Mad’s Pasta Sauce, By: Madeline DiDonato
Ingredients:
2 Tbs. extra-virgin olive oil
4 garlic cloves, minced
2 Tbs. oregano
2- 28 oz cans crushed tomatoes
1- 15 oz can tomato sauce
Salt & pepper
Directions:
In your Ninja, heat the olive oil over Stove Top Medium. Add the garlic and cook until soft. Add the crushed tomatoes and tomato sauce exactly when garlic begins to turn golden (it happens fast). Bring to a boil, stirring often (make sure to scrape bottom to avoid burning). Lower to Stove Top Low add oregano and simmer for 45 minutes continuing to stir periodically. I put the lid on the pot. Season with salt and pepper to taste (can also add more oregano). Serve over pasta of choice, top with grated Italian cheese (optional).
If adding pork, beef, sausage, or meatballs: Heat oil, in your Ninja first, and brown the meat. Remove meat, add garlic and continue with directions above. Return meat to pan once you lower heat to simmer. Cook sauce for 1 hour.
If want to Slow Cook, use Slow cook Low 5-6 hours.
****
Manhattan Clam Chowder*, By: LuAnn Carless Innis, February 21, 2017
Ingredients:
4 slices bacon
2 celery stalks, finely chopped
1 large onion, finely chopped
8 small redskin potatoes, diced
1 pepper any color, diced
2 carrots, diced
½ tsp dried thyme leaves
1 tsp Italian seasoning
1/4 tsp black pepper
Hot sauce to taste
2 cans minced or chopped clams
1- 15 ounce can stewed tomatoes
1- 15 ounce can diced tomatoes
1- 15 ounce can tomato sauce
1 cup snipped fresh parsley
(I use no sodium tomatoes so I add 1½ tsp kosher salt)
Directions:
Turn the Ninja to Stove Top High. Cook the bacon until crisp. Remove the bacon from the Ninja. Remove the drippings, leaving about 1 Tbs. in the Ninja. Sauté celery, pepper and onions in bacon drippings until golden about 3-4 minutes. Stir in the potatoes, carrots, thyme, pepper and hot sauce.
Drain the liquid from the clams into a 2 cup measuring cup. Add enough water to make 2 cups. Add to the Ninja. Add the tomatoes. Add salt if necessary. Turn the Ninja to Slow Cook Low for 6 hours. Add the clams to the Ninja after 5 hours. Add parsley in the last 15 minutes.
* Diane Steidel Perez – I made this today! It's delicious!!! I added 4 cans of drained minced clams; (I used 2 bottles of clam juice), and left out the pepper. It's a keeper for sure! Thanks so much for sharing this recipe!
****
Manhattan Clam Chowder*, By: Gay Munro
This smells insanely delicious but I don't like clams/clam chowder. This is Hubby's dinner tonight & enough to freeze left over’s for his lunches for work. He said it is as delicious as it smells! I'll take his word for it!
I don't measure but vegetable amounts can be added to ones liking & spices I just "eye balled" it & sprinkled in.
Ingredients:
8 slices bacon, (I used maple smoked because it's what I had on hand)
Celery stalks, (I used 5) diced
Baby Carrots, diced (I used the bagged/peeled)
Spanish onion, chopped (I used 1 & a half onions)
3 large potatoes, diced bite size
1 container 10 vegetable cocktail, (or V8)
1 large can diced tomatoes
3- 142 g cans whole baby clams, (142 g = 5 oz)
1-2 398 ml cans of clam nectar, (398 ml = 14 oz)
1 fish bouillon cube
Old Bay seasoning
Onion Plus
Minced Garlic, (I used freeze dried)
Oregano
Directions:
Sauté bacon on Stove Top High, tilt Ninja & remove grease. Add in diced Veggies with cooked bacon & sauté for about 3-5 minutes. Switch Ninja to Slow Cook Low & add in Veggie cocktail, canned tomatoes, clams & clam nectar. Add in seasonings to taste & fish bouillon. Slow Cook Low for 8 hours.
**added comments by: Aurelia Dougan McCollom** - To tilt the Ninja easily, place the lid under the front and back feet of the Ninja on a side. It gives it a perfect tilt and will not move. A photo is in our “helpful hints” to show you.
****
Marinara*, By: Michael Wright, September 13, 2014
Ingredients:
Can of crushed tomatoes
Couple cloves of fresh garlic
Whole Vidalia onion
Couple of carrots (removes the acidity from the tomatoes without having to add sugar and make it taste sweet)
Some Italian seasoning
Salt & pepper
Dash of crushed red pepper
Couple tablespoons olive oil
Directions:
Cook on Slow Cook Low about 3 to 4 hours.
My wife is Italian and they don't measure lol. It's always "some of this" "a little of that". To your desired taste.
****
Marinara Sauce & Turkey Meatballs*, By: Lynn Blackburn, October 2, 2014
Homegrown spaghetti squash (halved and cored, placed upside down). Homemade marinara sauce and Turkey meatballs. Add onions, herbs and cook at least 5 hours on Slow Cook High or watch carefully on Stove Top for 3 hours. Yummmmmm. Take out spaghetti squash and plate, add meatballs and pour the sauce over it. Enjoy!
**Added comment By: Aurelia Dougan McCollom – If you choose the Stove Top option, remember… it turns OFF after 1 hour!
****
Maryland Crab Soup*, By: Vic Meixell, February 21, 2017
First attempt at Maryland crab soup in the Ninja. It turned out really well. Another keeper. The recipe was adapted from all recipes but I'm sorry I don't remember the name of the original author.
Ingredients:
28 oz can crushed tomatoes
3 cups low sodium beef broth
2 cups low sodium vegetable broth
1 medium onion, diced
12 baby carrots sliced 1/8 inch thick
1 stalk celery, diced
1½ medium turnips, diced
1- 10 oz bag frozen vegetables
2 Tbs. Old Bay seasoning
¼ cup brown sugar
1 Tbs. Worcestershire sauce
1 lb back fin blue crab meat
½ lb blue crab claw meat
Directions:
Dice the vegetables about ¼ inch except carrots. Place all of the ingredients in the Ninja except for the frozen vegetables and crab. Turn the Ninja to Slow Cook Low for 3 hours.
Add the frozen vegetables and continue to cook on Slow Cook Low for another 3 hours. Don't let the vegetables get too soft.
Root vegetables need 6 hours so they are firm but not crunchy.
Add crab meat and cook for another 20 minutes or until crab is hot. Serve and enjoy.
****
Meatball Soup*, By: Tina Nordhavn-Allman, January 17, 2015
Super easy throw together soup!!
Ingredients:
2 boxes of beef stock,
1 bag of frozen veggies
frozen meatballs
cubed potatoes
noodles
salt & pepper, to taste
Directions:
Tonight I made another super easy, fast and tasty soup!
Turn Ninja on Stove Top High and add 2 boxes of beef stock, a bag of frozen veggies, frozen meatballs and cubed potatoes.
After about 30 minutes I threw in some noodles and cooked another 15 minutes.
Added a bit of salt and pepper at the end
****
Meatball Soup, Quick & Easy*, Tina Nordhavn-Allman, April 24, 2014
2 boxes stock (I used turkey)
1 bag frozen turkey meatballs
1 bag frozen veggies
½ of a bag of small pasta
Heat stock to a boil, add the meatballs and let it go for a few minutes, add the veggies and turn down to Stove Top Low. About 8 minutes before ready to eat add the pasta. Super easy and tasty!!
****
Meatball Soup with Spinach (Hearty)*, By: Sandra Treadway, March 12, 2015
My first share! I didn't see anything like this posted and this cooks quickly and is healthy. I used frozen fully cooked meatballs, thawed, and canned Popeyes spinach. Next time I am going to add Rotel because I like a little spice!! Enjoy!!
Ingredients:
2 cloves garlic, coarsely chopped
1½ lb lean ground beef, 7% fat
½ cup Italian-style bread crumbs
1 egg, beaten (or ¼ cup egg substitute)
2 tablespoons sun-dried tomato pesto
½ teaspoon kosher salt, divided
½ teaspoon pepper, divided
1 tablespoon canola oil
8 oz trinity mix (fresh diced onions, celery, bell peppers)
3 cups fresh spinach leaves
2 cans cannellini beans (15-19 oz), drained
1 (32-oz) box unsalted chicken stock
½ cup grated Parmesan cheese
Directions:
1. Combine ground beef, bread crumbs, egg, tomato pesto, ¼ teaspoon salt, and ¼ teaspoon pepper until blended. Shape into 1-inch meatballs (about 25-30); wash hands.
2. Turn your Ninja to Stove Top High. Place oil in Ninja, then add meatballs (in batches); cook and turn 6-8 minutes or until browned. Remove meatballs from pan and set aside. Meanwhile, chop garlic.
3. Add trinity mix and garlic to pan; cook and stir 2-3 minutes or until onions soften. Add spinach; cook 2-3 minutes or until spinach begins to wilt.
4. Reduce heat to Stove Top Medium-Low; stir in beans, stock, meatballs and remaining ¼ teaspoon each salt and pepper; simmer 5-7 minutes or until meatballs are 160°F and soup is hot. Top with cheese and serve.
****
Medium-Heat Fiesta Throw-Together*, By: Allana Alla Sverbil, April 19, 2015
Ingredients:
1-28 oz can ground peeled tomatoes - not drained
2-10 oz cans of diced tomatoes with green chilies (medium heat) - keep liquid
15.25 oz can whole kernel corn - liquid removed
14.5 oz can red kidney beans.- keep liquid
3 chicken breasts - cubed
Garlic Powder
Chili Powder
Ground Black Pepper
8 oz cheese of choice
Prep:
1) Open cans & remove/keep liquid as stated above
2) Cube 3 chicken breasts and lightly season with a mixture of black ground pepper, garlic powder and chili powder.
Cook:
1) Set ninja to oven mode 425°F.
2) Add diced tomatoes, ground tomatoes, and corn into the pot of the Ninja and stir together.
2) Add in chicken then lightly tap on them to submerge them into the solution and cover.
3) Cook for 1 hour and with 15 minutes to go, sprinkle your shredded cheese of choice (amount depends on taste but I used 8 oz) and let it melt in until the end of the cook time.
This definitely had a kick to it but not overpowering but still there. Serve with lime juice or more hot sauce.
****
Mexican Chicken Stew*, By: Brandi Tatarchuk, July 26, 2019
Ingredients:
6 chicken legs
6 yellow potatoes - cubed
2-3 carrots - sliced
1 yellow onion -diced
1 green bell pepper - sliced
6 Roma tomatoes – cut up
2 cups chicken broth
1 Tbs. chili powder
1 Tbs. minced garlic
1 tsp: onion powder, garlic powder, cumin, salt, oregano
¼ tsp paprika
1 roasted jalapeño – sliced
sour cream & cilantro – optional
Directions:
Turn the Ninja to Stove Top High. Sauté chicken then remove from the pot.
Add remaining ingredients and give a good stir. Add chicken back on top.
Turn to Slow Cook High for 4 hours. Debone chicken. Return the chicken and stir.
*I checked at 3½ hours and it was done, but I let it continue. After the 4 hours, it will automatically go to Auto Warm.
Serve, topped with sour cream and cilantro (optional).
****
Mexican Pinto Beans*, By: Johanne Rindfleisch, February 15, 2020
I made these Mexican Pinto Beans in my new Ninja Cooking System with IQ, using its slow cooker mode on high.
I made half of the recipe, and for me, it was ready at 5hours. The recipe is from America’s Test Kitchen’s “The Complete Slow Cooker” cookbook.
The beans came out deliciously rich and flavorful! As you can see in these photos, most of the beans remained whole by using this cooking method.
P.S. I have a personal blog, this is why my photos have watermarks...
Ingredients:
1 onion, chopped fine
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 Tbs. minced fresh oregano
1 Tbs. chili powder
2 tsp. minced canned chipotle chile in adobo sauce
Salt & pepper – to taste
5 cups water, plus extra as needed
1 lb. (2½cups) dried pinto beans, picked over and rinsed
1 cup mild lager, such as Budweiser
2 Tbs. minced fresh cilantro
1 Tbs. packed brown sugar
1 Tbs. lime juice, plus extra for seasoning
Directions:
(This set of directions are fully converted for the Ninja Multi-Cooker.)
Turn the Ninja to Stove Top High. Add 1 Tbs. oil, onion, garlic, oregano, chili powder, chipotle and 1 tsp. of salt to the Ninja pot. Stirring occasionally until onion is soft. Stir in water, beans, and beer. Cover.
Switch to Slow Cook High for 8-9 hours, or until beans are tender.
Drain beans, reserving 1 cup cooking liquid. Return beans and reserved cooking liquid to the Ninja pot.
Stir in cilantro, sugar, lime juice, and remaining 1Tbs. oil. Season with salt, pepper, and extra lime juice to taste. Serve. (Beans can be held on warm or low setting for up to 2 hrs.; adjust consistency with extra hot water as needed before serving.)
Directions:
(This set of directions are the original submitted by the member.)
1. Microwave onion, 1T oil, garlic, oregano, chili powder, chipotle, and 1t salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in water, beans, and beer. Cover and cook until beans are tender, 8-9 hours on high.
2. Drain beans, reserving 1C cooking liquid. Return beans and reserved cooking liquid to now-empty slow cooker. Stir in cilantro, sugar, lime juice, and remaining 1T oil. Season with salt, pepper, and extra lime juice to taste. Serve. (Beans can be held on warm or low setting for up to 2 hrs.; adjust consistency with extra hot water as needed before serving.)
****
Minestrone Soup*, By: Joseph Girouard, June 30, 2015
Minestrone Soup (from Year of Slow Cooking ) - adapted to Ninja (with added personal options)
Group A
8 cups beef broth (I use 9 cups for some extra broth)
1 (14.5 oz.) can diced tomatoes
1 cup dry beans, overnight soaked in cold water –or, 10-min boil/1-hr sit in hot water (I used a combination of pinto, lima, red kidney, and garbanzo beans)
1 cup carrots, chopped
1 cup celery, chopped
1 small onion, chopped (or 1 Tbs. dried minced onion)
1 Tbs. Italian Seasoning
1 (10-oz) package frozen chopped spinach, thawed and drained
Optional: I add 2 cloves garlic, minced
Optional: I add some coarse black pepper
Group B
½ cup uncooked pasta, cooked separately (like fusilli, spirals) (I go without pasta)
Optional: 2 lbs. cubed beef, cut into bite-size pieces, sautéed medium rare in garlic butter in sauté pan or 2nd Ninja (I use beef here to make a more complete meal)
Group C
Parmesan Cheese (optional)
1. Add Group A ingredients into Ninja in order presented. Stir. Cook on Slow Cook Low setting for 8 to 10 hours or Slow Cook High for 4 to 5 hours. Stir every few hours.
2. In serving bowls, portion one or both Group B (prepared) ingredients as desired, and ladle soup over pasta and/or beef. Gently spoon, and fold the combination together.
3. Sprinkle parmesan cheese (Group C) on top if desired.
4. Serve with fresh, soft, French baguette bread or other preference
****
Mississippi Stew, By: Jane Obrien, January 26, 2016
Ingredients:
1 packet McCormick dry Au Jus mix
1 packet Hidden Valley Ranch dry dressing mix
1 stick butter
8 pepperoncini
1¼ lbs lean beef round roast
10 small potatoes
1 pound button mushrooms
2 sliced onions
5 thinly-sliced sliced celery ribs
4 julienned carrots
1 cup water
Directions:
Follow instruction for the Mississippi Roast.
You put a roast (any cut) in your Ninja. Sprinkle a packet of Au Jus mix over it, then on top of that a packet of Ranch dressing mix. Lay a stick of butter not margarine lengthwise on the roast, and add 4 to 6 pepperoncini peppers, (jar in pickle section of store - like the peppers in salads at Olive Garden), on the roast around the butter.
Turn the Ninja to Slow Cook Low for 8 hours. Remove and slice the meat into bite-size pieces. Add back to the pot containing the vegetables and gravy. Makes a great stew--adjust vegetable choices and amounts to your taste.
****
Mrs Dash Chili*, By: Gay Munro, September 11, 2014
Ingredients:
1 envelope Mrs Dash Chili Seasoning
1 lb ground deer meat
Chopped Onion
1 can tomatoes (chili style)
1 can kidney beans (I used red)
1 can mushroom pieces
Directions:
Brown ground meat in Ninja on Stove Top Medium. Mix in other ingredients & turn Ninja to Stove Top Low & simmer for about 45 minutes to an hour. This was fast, easy & delish!
**Added comment by: Aurelia Dougan McCollom – I for one do not have access to deer meat, so I will be using 1 lb of ground chuck.
****
Mulligatawny Soup*, By: Andrea Thompson, February 8, 2017
Ingredients:
4 cups chicken broth
2 cups cubed chicken
1 can diced tomatoes
1 peeled apple, chopped
1 onion, diced
3 carrots, sliced
1 red pepper, chopped
1 Tbs. parsley
2 tsp lemon juice
1 tsp salt
1 tsp curry powder
½ tsp sugar
¼ tsp pepper
2 whole cloves
Directions:
Add everything to the Ninja pot. Turn to Slow Cook Low for 6-8 hours, or Slow Cook High for 3-4 hours cooking until vegetables are soft. Remove the cloves before serving.
****
Mushroom Barley Soup*, By: Billie Sontag, January 4, 2017
Ingredients:
32 ounces broth (I used low sodium chicken)
24 ounces water
1 large onion, diced
1 lb carrots, diced
2 or 3 stalks celery, diced
8 ounces mushrooms, cubed
8 ounces pearl barley
1 clove minced garlic (optional)
1/8 tsp pepper
Salt to taste
Directions:
Turn the Ninja to Stove Top High. Bring liquids to a boil. Add all ingredients and stir. Turn to Slow Cook High for 2 hours. Check carrots for doneness. Add more time if needed.
Notes: You can slice the vegetables instead of dicing. The barley will absorb a lot of the water. Add more broth or water at the end as needed to reach the consistency you like. Bring to desired heat, if needed.
****
My Daddy's Soup – A Heavenly Vegetable Beef*, By: Margie Beasley Warmath White, October 27, 2015
Today I made my daddy's soup. Just wish he were here to enjoy it!
Ingredients:
1 lb stew meat
garlic powder – to taste
Greek seasoning – to taste
1 chopped, onion
4 stalks sliced celery, chopped
1- 28 oz can whole tomatoes
32 oz box vegetable broth
32 oz box beef broth
6 medium size potatoes, cubed
5 large carrots, sliced
1 can of corn, drained
1- 16 oz bag sliced frozen okra
Directions:
Turn your Ninja to Stove top High. Brown the stew meat seasoned with garlic powder and Greek seasonings. Stir in the onion and celery. Add broths. Turn to Stove Top Low and cook for 3-4 hours, or until meat is tender. Add potatoes, carrots, corn and frozen okra. Cook until veggies are tender. You can use Slow Cook Low setting, but I use chose Stove Top Low.
****
My Mom's Potato Soup*, By: Dena Marie Tehel, October 1, 2014
Ingredients:
1 lb cooked ham (I put my unfrozen big ham in my Ninja)
5 large potatoes
1 large carrot (will use two next time)
2 stalks celery
½ medium onion
1- 12 oz can evaporated milk
8 cups hot water
2-3 cups ham stock (I make a lot of ham do have this in hand)
Salt and Pepper to taste
Directions:
Put Ninja on Stove Top High. Chop up all veggies and put in Ninja. Add half the ham stock and cover for about 15 minutes or until veggies are tender. Meanwhile chop up the ham. Once the veggies are done, add the hot water and rest of the stock. Once to desired temperature, mash with a masher 6-12 times. Turn off and add the evaporated milk.
Easy peasy and delicious! Well I may be biased since it's my mom's recipe.
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Nana's Vegetable Beef Soup*, By: Kristen Clark, September 14, 2014
Ingredients:
1 package stew meat
1 stalk celery, chopped
1 medium onion, chopped
1- 28 oz. can diced tomatoes, in juice
15 oz. beef broth
1- 16 oz. package frozen mixed vegetables
salt and pepper, to taste
Directions:
Turn your Ninja to Stove Top High and sear meat. Add the rest of the ingredients and Slow Cook High for 4 hours. After 4 hours, your Ninja will go to Auto Warm. Enjoy!
****
Navy Bean Soup with Egg Dumplings*, By: Patrick Priest
1 bag. (16oz) Navy Beans
2½ lbs of ham
1 onion, diced
2 stalks of celery, chopped
1 garlic clove
1 can of diced tomatoes
3 cups of water
1 bay leaf
1 Tbs. of soy sauce
**Dumplings - 1 egg / 1 cup of flour + 1 Tbs. of water
Directions:
Combine all ingredients and bring to a boil using the Stove Top High setting. Reduce to Stove Top Low to simmer. Cover for two hours. Add dumplings - drop spoonfuls in soup, add 4 cups of water - boil using the Stove Top High setting. Reduce to Stove Top Low to simmer for 2 hours. It is very good.
Salt and pepper to taste
****
Navy Beans & Ham Soup*, By: Patrick Priest, December 13, 2014
Going old school with some navy bean and ham soup. Slow cooked the ham earlier in the Ninja for 8 hours.
Ingredients:
1½ lbs of cooked ham
1 package of soaked navy beans,
½ white onion, diced
1 package of onion soup mix
6 cups water
Egg/Flour Dumpling Recipe (mix ingredients and drop in soup):
1½ cups flour
2 eggs
½ cup water
salt/pepper, to taste
Directions:
Add all of the ingredients and to your Ninja. Turn to Stove Top High. When it begins to boil, add the dumplings. Turn to Stove Top Low and simmer 2 hours.
It turned out great and the dumplings were full of flavor. Great meal on a cold day.
****
Navy Beans & Ham – No Soak Method*, By: Tammy Ullrich, February 8, 2016
Ingredients:
16 ounce bag of Navy Beans, sorted and rinsed well
Ham slices, cut into bite size pieces
8 cups chicken broth (or water)
½ of a large sweet onion, chopped
1 Tablespoon of minced garlic, (jarred)
Black pepper to taste
Salt, if needed, (add the last hour)
Directions:
Turn the Ninja to Stove Top High and brown the ham pieces. (I think it add more flavor to the beans).
Add the remaining ingredients.
Turn the Ninja to Slow Cook Low for 8 hours.
I didn't need to add salt. The ham and broth seasoned it well.
*****
Navy Beans & Ham – No Soak Method*, By: Wanda Vickers Brantley, February 8, 2016
Ingredients:
ham bone with meat
2 cups ham broth
2½ cups chicken broth
3½ cups water
½ onion, chopped
garlic powder – to taste
pepper – to taste
16 oz package Navy beans – do not soak
Directions:
Clean and rinse beans.
To the Ninja add your meaty ham bone. Add enough water to cover the bone half way. Turn to Stove Top High to release the meat from the bone. Cook for 1 hour. Reduce heat to Stove Top Low. Cook for 2 more hours. That makes the rich broth from the bone. After boiling the bone about 3 hours, remove the bone. Remove any excess meat from the bone. Use that meat and whatever meat has fallen into the broth. Remove any fat from the broth. You now have a both to use as the beginning base. You should have about 2 cups of the ham broth. Add the chicken broth and water, to make about 8 cups of liquid. Add the beans, onion, garlic powder and pepper. Because the ham is cured, it will be salty enough. I added NO salt.
Turn the Ninja to Slow Cook High for 3 hours or Slow Cook Low for 5 hours.
Serve with extra chopped onions on top; if desired and cornbread on the side.
****
New England Clam Chowder*, By: Jennifer Parker
4 cans (6.5 ounces) minced clams
3 cups chicken broth
4 slices bacon
2 lbs. white potatoes, peeled and cut into cubes
1 large sweet onion, chopped
2 stalks celery, thinly sliced and chopped
2 tablespoons all-purpose flour
2 small bay leaves
1 cup light cream
1 tsp salt
¼ tsp white pepper
2 tablespoons finely chopped parsley
Directions:
The original recipe calls for 3 dozen littleneck clams. I chickened out of making them that way, so I bought 4 cans (6.5 ounces) of minced clams.
Drain the clams and put them in the Ninja along with 1 cup of chicken broth. Cook covered on Stove Top High for 10 minutes.
Take out clams. Drain, and keep the leftover juice for later. Put clams in refrigerator.
Add bacon to pot. (The recipe called for 4 pieces. I made 6). Cook on Stove Top High uncovered for 10 minutes, or until bacon is crisp, stirring occasionally. Drain bacon on paper towels and crumble. Also put in refrigerator for later. I also saved the leftover grease from cooking the bacon, and added it in the last half hour step for flavor.
Add potatoes, onion, and celery to pot. Cook uncovered on Stove Top High for 10 minutes, or until tender, stirring occasionally. Stir in flour. Cook uncovered for 2 minutes, stirring often. Stir in remaining chicken broth, reserved broth mixture, and bay leaves. Set to Slow Cook High for 1-2 hours. (I did 90 minutes). Cover and cook.
Discard Bay leaves. Lightly mash potatoes in soup. Stir in clams, cream (I used milk), bacon pieces, parsley, salt and pepper. Set to Slow Cook High for 30 minutes. Cover and cook until soup is hot.
(I did save a little bit of the bacon pieces and chopped parsley to sprinkle on top during like the last 15 minutes of cooking.
****
New England Clam Chowder*, By: Melissa Bowers
Ingredients:
8 ounces thick cut bacon, or slab bacon cut into ½ inch pieces
1 large onion, finely chopped
4 stalks, finely chopped celery
5-6 sprigs fresh thyme, leaves removed (about 2 tsp.)
5 medium red or Yukon gold potatoes, cut into ½ inch dice
2-3 bay leaves
Mushrooms, (optional)
4- 6½ ounce cans of whole clams or chopped clams (I used Trader Joe's Maine Whole
Cherrystone)
2 cups clam juice, drained and reserved from canned clams
3 cups chicken broth, or fish stock if you have it
1-2 cups heavy cream, preferably from grass fed cows
5 Tbs. arrowroot
¼ cup parsley
¼ cup chives
Sea salt and Fresh cracked pepper to taste
Instructions:
I cooked about 8 ounces bacon on Stove Top High until crispy. Take it out of the pot when cooked. Sauté onion, carrots, and celery in some of the bacon grease, for about 5 -7 minutes until translucent. Add 5 Tbs. arrowroot and cook on Stove Top High about 3 minutes, stirring it in. Add chicken broth, and clam juice. Let it come to a boil. After it boils add the potatoes, bay leaf, (and I added some mushroom as well) and turn the Ninja to Slow Cook High for 4 hours (which I think was a little too long cause potatoes where pretty soft.) 30 minutes before it was done I added, bacon, clams, and half in half and let it finish slow cooking.
**Added comment by: Aurelia Dougan McCollom** - I would check the potatoes at 2½-3 hours, and judge your time from there.
****
Nicoise Chicken Stew, By: Mark Cobb, November 10, 2014
Ingredients:
2 lbs. chicken pieces
10 garlic cloves, peeled
25-30 nicoise olives
28 oz. diced tomatoes
2 cups chicken stock
2 Tbs. fresh rosemary, minced
2 Tbs. fresh thyme, minced
2 Tbs. fresh basil, minced
2 Tbs. fresh parsley, minced
Cooking fat
Sea salt and freshly ground black pepper
Directions:
Turn your Ninja to Stove Top High and sauté your garlic. Remove. Add your seasoned chicken and brown evenly on all sides. Add the garlic, tomatoes, olives, chicken stock, rosemary, thyme, basil and parsley. Cover and turn you Ninja to 325° for 1½ hours.
I am not using the multipurpose pan. Directly in the Ninja pot.
But if this was my recipe, I would add everything and slow cook 2-4 hours if you had time. Test the chicken with a digital thermometer and add more time if necessary, since this was a new 1st time recipe.
****
Novella's Pinto Bean's*, By: Novella Sterling Smith, July 12, 2014
Ingredients:
1½-2 Lbs Pinto Bean's
1-2 Ham Hocks
1½ Tbs. Chili powder
1 tsp Ground Cumin
Salt to taste
Pepper to taste
2- 8 oz cans Tomato sauce, NO SALT
½ Tbs. Dried Basil
½ tsp Dried Parsley
½ tsp Morton's Nature Seasoning
1 Onion Diced
2 whole Jalapeño peppers
3-4 cloves minced garlic
Water
Directions:
(I soak my beans)
Sort beans & soak overnight. Rinse well & put in your Ninja. Cover with water and add ham hocks. Cook on Slow Cook High for 1½-2 hours. Turn to Slow Cook Low. Add Jalapeños, onions, garlic & dried spices, but Do Not Add salt. Cook 4-6 hours or until tender to your liking. Remove ham hocks. Remove meat & stir into beans with tomato sauce & salt. Turn to Buffet setting to keep warm until serving. ENJOY!
(Note I serve beans with fried potatoes &cornbread). These beans freeze well, also.
****
Old Settler's Beans*, By: Alice Blakeslee, November 12, 2014
Ingredients:
1 lb. Bacon, chopped
1 lb. Hamburger
1 medium onion
½ cup sugar
½ cup brown sugar, not packed
½ cup catsup
½ cup Barbecue sauce
2 Tbs. Molasses
1 tsp. Chili powder
2 tsp. Salt
1 can lima beans, drained
1 can kidney beans, drained
2 cans pinto beans, drained
1 can baby butter beans, drained
3 Tbs. Mustard
Pepper to taste
Directions:
Turn to Stove Top High and brown together hamburger & onions, drain. Remove. Brown bacon & drain. Add back the meat and onions to the pot. Add the beans & mix all together. Cook on Slow Cook Low setting for 4 hours.
****
Old-Time Beef Stew, By: Terri Bionda - Recipe Courtesy Paula Deen
Ingredients:
2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
½ teaspoon pepper
½ teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
Directions:
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1½ hours; Slow Cook High. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine ¼ cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
Thanks for adding me! The first thing I made in my NCS was (last night) Paula Deen's Old-Time Beef Stew. I can't believe how much time I saved between prep, cook, and clean up time! (I add roasted potatoes to mine, and brown everything before cooking together. I did everything in the Ninja! Browned potatoes, meat, and veggies in my slow cooker! Genius). I think I'll try baking next.
I don't like beef stew, but I love this recipe!
Per serving: Calories: 349; Total Fat: 20 grams; Saturated Fat: 6 grams; Protein: 31 grams; Total carbohydrates: 10 grams; Sugar: 4 grams; Fiber: 2 grams; Cholesterol: 96 milligrams; Sodium: 574 milligrams
Serves: 6 servings
****
Olive Garden Chicken and Gnocchi Soup*, By: Barb Ruiz Rizzio-Meyer
Ingredients:
4 tablespoons (½ stick) butter
1 tablespoon extra virgin olive oil
1 cup finely diced onion
½ cup finely diced celery
2 garlic cloves, minced
¼ cup all-purpose flour
1 quart half-and-half
2 (14-ounce) cans chicken broth (if you enjoy a thicker soup, use 1 can)
Salt
½ teaspoon dried thyme
½ teaspoon dried parsley flakes
¼ teaspoon ground nutmeg (optional)
1 cup finely shredded carrots
1 cup coarsely chopped fresh spinach leaves
1 cup diced cooked chicken breast (you can use a rotisserie chicken)
1 (16-ounce/500g) package ready-to-use gnocchi
Directions:
I used homemade stock and added cornstarch for extra thickening. It was really easy in the Ninja. I put it on Slow Cook Low for a couple of hours and cooked the gnocchi separate in case I want to freeze any. I doubled it so I would have some left, but that may not happen!
****
Olive-Garden-Pasta-e-Fagioli, By: Amy Rockwood
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2- 14.5-ounce cans diced tomatoes
1- 15-ounce can red kidney beans (with liquid)
1- 15-ounce can great northern beans (with liquid)
1- 15-ounce can tomato sauce
1- 12-ounce can V-8 juice
1 tablespoon white vinegar
1½ teaspoons salt
1 teaspoon oregano
1 teaspoon basil
½ teaspoon pepper
½ teaspoon thyme
½ pound (½ package) Ditali pasta
Directions:
Brown the meat on the Stove Top High. Drain. Add the vegetables and sauté for 10 minutes. Add all other ingredients except for the pasta and switch to Slow Cook High setting for 4 hours and stir occasionally. I didn't want the veggies to have any crunch so it needed the 4 hours on high to soften the carrots and celery. To be honest it was so good at this point I didn't even add the pasta!! If you were going to add pasta I would add an extra cup of water and do it in the last half hour or so of cooking. It was sooooo good!!!
****
Olive Garden's Zuppa Toscana, By: Dina Burgoon Lentz
Here is a version of Olive Garden's Zuppa Toscana
1½ cups of sausage links cut up into ½ inch slices-I've used both mild & spicy
¾ cup diced onions-I use shallots about 2-3
1¼ teaspoon of minced garlic-I never add this
1 quart chicken broth
3 large potatoes cubed- I use russet
2 cups kale – it’s good with spinach or Swiss chard too
1/3 cup heavy cream –I've also used light cream both taste fine
salt & pepper to taste
Directions:
Preheat Ninja, Stove Top High, or use Oven setting 325° and Cook sausage until brown add onions & garlic cook until sausage is completely cooked and onions/garlic are translucent. Add chicken broth & potatoes. Season with salt & pepper (I usually wait until end to do this). Cook on Ninja Slow Cook High for 2 hours, (test after 1 hour if possible, since this is a rough version of the instructions,). When done, turn to Buffet setting and before serving, add kale & cream.
****
One Pot Chili*, By: Savannah Christensen
Ingredients:
1 lb. hamburger
1 can red kidney beans with liquid
1 can stewed tomatoes
1 can (14 oz.) tomato sauce
½ cup chopped onions
2 tablespoons chili powder
½ teaspoon ground cumin
¼ teaspoon red pepper flakes
Directions:
Brown hamburger in a pot; drain. Mix together all the ingredients and cook until heated through.
I usually make this when we want Navajo Tacos. I use my bread recipe for the scones.
****
Oodle-Noodle-Kioodle Soup - (Beef Noodle Soup)*, By: Colleen Rawson, September 29, 2015
Super easy!
Ingredients:
3-4 lb beef chuck roast – or larger
beef soup bone (I try and get a bone with some fat on it; beef shank would work, too)
salt & pepper, to taste
1 onion, sliced
1 teaspoon of jarred minced garlic (or fresh)
water – to cover
28 oz. can of whole peeled tomatoes with juice, crushed by hand
1 bag of egg noodles
Directions:
Season the roast with salt and pepper. To your Ninja, add the roast, soup bone, onion and garlic. Add enough water until it covers the roast and the soup bone (about 3/4 full). Turn to Stove Top High to boil. Once boiling turn down to Stove Top Low so it keeps a low rolling boil. Boil until meat is tender, (2½ hours or so). Keep an eye on your water level and keep adding water to keep it the same (if you add water and lose your boil, just turn back to Stove Top High until it boils then back down to Stove Top Low again). Once done, take out the meat and the soup bone. Discard soup bone (or give to the dog who will then love you forever). Cut up the meat into small pieces and put back into the Ninja. Add the tomatoes and the juice. Turn to Stove Top High and bring to a boil. Add the egg noodles and cook until noodles are tender. Stir occasionally to keep from sticking. Cooking will be about 20 minutes or until your desired tenderness. Add more salt and pepper to taste. That's it. Serve with warm bread.
**It has been my FAVORITE meal since I was a kid. My mom used to make it for me each and every birthday. Now that she's gone, I have to make it myself but my kids make sure to visit me on my birthday. No, they don't come donning gifts. They just know Mom's soup will be there!
****
Panera Broccoli Cheese Copy-Cat Soup*, By: Debra George, September 5, 2016
Ingredients:
1 tablespoon melted butter – unsalted was used in this recipe
½ medium onion, chopped
¼ cup melted butter
¼ cup flour
2 cups half-and-half cream
2 cups chicken stock
½ lb fresh broccoli (chopped into bite size pieces)
1 cup carrots, julienned
¼ teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt & pepper – to taste, (optional)
Directions:
Turn the Ninja to Stove Top High. Melt the butter and sauté the until lightly brown. Remove and set them aside. Add remaining ingredients, except cheese and nutmeg. Turn the Ninja to Slow Cook Low for 4 hours. Add cheese and nutmeg. You can let the Ninja go to Auto Warm or you can turn to Buffet setting to hold.
You can purée this in a blender. If so, then return to heat and add cheese and stir in the nutmeg.
****
Papi’s Beef Stew*, By: Jimmy Wright, November 25, 2016
Beef stew for tonight. Not an original recipe but Papi's adaptation.
Ingredients:
2 lbs lean Angus stew meat with no hormones or antibiotics
1 organic white onion, cut in eighths
4 organic carrots, chopped
1 lb new organic russet potatoes
2- 14.5 oz cans Glen Muir Organic diced tomatoes, undrained
1 tsp chili powder
Pinch of kosher salt
1 tsp black pepper
½ teaspoon garlic powder
Add Later Ingredients:
14 oz can of black beans with jalapeño, rinsed
1 can corn
1 package of low sodium Old El Paso taco seasoning
Directions:
Combine the above in the Ninja. Turn to Slow Cook Low for 7.5 hours. After the time, add the black beans, corn and Old El Paso taco seasoning. Stir.
Continue Slow Cook Low for another 30 to 45 minutes. Turn to Buffet/Warm to hold.
Serve over half of an avocado.
****
Papi's Chili*, By: Jimmy Wright, November 21, 2015
Ingredients:
2 lbs 93% lean ground chuck
1 lb stew meat cube into ½” pieces
1 yellow onion, chopped coarse
2 jalapeño peppers, seeds removed and chopped
32 oz bottle of Tabasco brand Bloody Mary mix
Extra tomato juice just in case
2 cans of Bush Chili black beans, drained and lightly washed
2 (10 oz) cans of Chili Fixins Ro-Tel
1 (28 oz) can diced tomatoes
4 Tbs. of Chili powder
Handful of minced onions
Extra onion, chopped for garnish
Mexi-blend shredded cheese, for garnish
4 shots of Jim Beam (2 for you and put the other 2 in with other ingredients)
Directions:
Turn your Ninja to Stove Top High. Brown the two meats separately and drain juices. Return both and add the rest of the ingredients into Ninja. Turn to Slow Cook High for 2 hours. Reduce heat to Slow Cook Low for 2-3 more hours. Turn to Buffet/Warm to hold. Serve with another chopped onion and shredded Mexican cheese mix.
****
Papi's Gumbo, By: Jimmy Wright
Ingredients:
Bag of frozen chopped okra, thawed
orange bell pepper, chopped
onion, chopped
2 tablespoons of minced garlic
1 can of Ro-Tel
1 lb andouille sausage
14½ oz can of diced tomatoes
6 oz can of tomato paste
½ cup of water
2 tsp of olive oil
Black pepper
Cajun spices to taste
Ingredients:
Made a great 1½ hour shrimp and sausage gumbo tonight all in the Ninja. Married for 43 years and enjoy cooking mainly on my grill or smoker but I have to admit this winter I have enjoyed exploring the Ninja. Beef stew last night. My wife gave tonight's gumbo an A+. Top your Ninja add: okra, bell pepper, onion, minced garlic, Ro-Tel, andouille sausage, diced tomatoes, tomato paste, and olive oil. Add black pepper and Cajun spices to taste. Turn to Stove Top High until boiling and then turned down to Stove Top Medium for 40 minutes. Next, add corn starch and water to thicken. Add medium size shrimp for an additional 20 minutes and simmer. It was served over a thin layer of rice. I have named it Papi's Gumbo. Enjoy.
******
Papi's Left Over Spicy Beef and Squash Thick Soup*, By: Jimmy Wright
Ingredients:
left over roast. Sliced it thin
chopped half of an onion
medium yellow squash sliced
1 can of Ro-Tel
3 tsp minced garlic
3 Tbs. of olive oil
Jalapeños, (your heat preference)
Wife out of town so I was trying to decide on what to eat. Pulled out the left over roast. Sliced it thin, chopped half of an onion' added a medium yellow squash sliced, small can of Ro-Tel, 3 tsp minced garlic, 3 Tbs. of olive oil, and finally some jalapeños. Started on Stove Top High but will turn down to Stove Top Medium shortly. Smells great.
****
Parsnip, Carrot & Lentil Soup*, By: Arlene Babiskin Gordon, February 10, 2015
Written by Jacqueline Meldrum
February 24, 2013
Recipe is from Yummly.com I changed it a little.
A thick winter soup spiced with cumin and coriander to bring you warmth, comfort and a full tummy on cold winter days.
I adapted it for the Ninja.
Ingredients:
1 Tbs. olive oil
1 onion, chopped
2 cloves of garlic, crushed
4 large parsnips, chopped (recipe called for 3)
2 large parsnips, grated
4 large carrots, chopped (recipe called for 3)
2 large carrots, grated
3 pints Pacific brand low sodium vegetable broth, add more if you think it needs it (recipe called for Vegetable stock)
1 tsp cumin
1 tsp dried Cilantro instead of dried Coriander which comes from the same plant I don’t have coriander.
¾ cup red lentils, rinsed well (I used green lentils which is all I had in the pantry)
a good grinding of salt and pepper
Directions:
Use the Stove Top setting.
1. In the Ninja pot, saute the onions and garlic in the olive oil until the onions are soft on Stove Top Medium
2. Add the chopped parsnips and carrots and cook gently for a few minutes.
3. Next add the grated vegetables and the stock and stir well.
4. Add the spices and red lentils. Stir frequently, so the lentils don't stick to the bottom of the pan.
5. Being to the boil, then reduce to a simmer, put the lid back on and cook gently for 30 minute on Stove Top Low until the vegetables are soft and the soup is thick.
6. Season with salt and pepper; then serve. I omitted the salt & pepper
7. Enjoy!
Details:
Total time: approx 45 minutes not counting prep time.
****
Pasta e Fagioli*, By: Tina Loera, August 12, 2016
Ingredients:
1tablespoon extra virgin olive oil
1 pound lean ground beef or turkey
2 whole carrots, diced
4 celery stalks, diced
1 medium onion, diced
28 ounce can crushed tomatoes
2 cans (14.5 ounces each) beef broth
2 whole bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste (I added 1 tsp salt and ¼ teaspoon pepper)
1 can (15 ounces) cannellini beans, drained and rinsed
1 can (15 ounces) red kidney beans, drained and rinsed
1 cup ditalini pasta, uncooked
Directions:
Turn the Ninja to Stove Top High. Add the olive oil to heat. Brown the meat until no longer pink and cooked through. Add the remaining ingredients, except beans and pasta. Stir. Turn to the Ninja to Slow Cook Low for 7-8 hours, or Slow Cook High for 3-4 hours. Stir. During the last 30 minutes add the pasta and beans. Stir during the cooking time, to prevent sticking of the pasta. Season with salt and pepper to taste. Discard the bay leaves before serving.
Serve immediately while hot.
****
Pasta e Fagioli*, By: Dasha Nelson, November 2, 2014
Ingredients:
1½ lbs ground beef
¼ cup olive oil
2 cup chopped onion
1 cup chopped celery
1 (4½ oz) jar bottled minced garlic
½ tsp coarsely ground black pepper
64 oz beef stock
2 (15 oz) cans kidney beans, drained & rinsed
14 oz petite diced tomatoes, NOT drained
6 oz can tomato paste
1 tsp thyme
1 tsp dried basil
1¼ tsp oregano
4 tsp Tastefully Simple Garlic Garlic
2 tsp dried parsley
1–1¼ cup Ditali(ni) pasta
Parmesan cheese for garnish, if desired
Directions:
In Ninja on Stove Top High brown ground beef. Drain, remove from Ninja and set aside.
On Stove Top Low, add olive oil and heat. Stir in onion, celery, minced garlic and black pepper. Cook until vegetables are tender, about ten minutes. Turn to Stove Top High and add beef stock, petite diced tomatoes, kidney beans and tomato paste. Season with thyme, basil, oregano, parsley and Garlic Garlic. Stir and bring to a boil. Turn the setting to Slow Cook Low, cover and cook for 3 hours.
Turn setting back to Stove Top Low. Stir in the ground beef and simmer for 30 minutes. Stir in the pasta and cook until al dente, 8-10 minutes. Garnish with Parmesan cheese if desired.
****
Pasta Fagioli, By: Dennis Becraft, December 12, 2018
Ingredients:
2 lbs. ground beef
2 lbs. hot sausage – (bulk)
1½ cups carrots, chopped
1½ cups celery, chopped
1½ cups onion, chopped
1 box frozen spinach, thawed and dried
4 cups beef broth
2 cups small pasta
1 can red kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
28 oz. diced tomatoes
3 bay leaves
2 tsp. minced garlic
2 tsp. oregano
2 tsp. basil
1 tsp. thyme
5 tsp. parsley
2 tsp. salt
1 tsp. pepper
Directions:
Turn the Ninja to Stove Top High. Break-up and brown ground beef and sausage. Drain any excess grease. Add remaining ingredients, except pasta and beans. Turn the Ninja to Slow cook High. Cook for 4 hours. In the last 30 minutes of cooking, add the beans and pasta. When pasta is to your liking, remove bay leaves and serve. Enjoy!
****
Pasta Fagioli, By: Dennis Becraft, January 16, 2018
Ingredients:
2 lbs. sausage sweet, medium, or hot - which ever you like
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2- (8 oz.) cans diced tomatoes, undrained
1- (16 oz.) can red kidney beans, drained
1- (16 oz.) can white kidney beans, drained
3- (10 oz.) cans beef broth
3 teaspoons oregano
3 teaspoons pepper
5 teaspoons parsley
1- (12 oz.) can spaghetti sauce
10 ounces small pasta
Turn the Ninja to Stove Top High. Brown the sausage and remove excess grease. Add remaining ingredients, except pasta. Turn the Ninja to Slow Cook Low and cook for 7-8 hours. Add the pasta at the last 30 minutes. Cook until your desired tenderness. ENJOY!
****
Pasta Fagioli, By: Joyce Wyckoff
Ingredients:
1 pound lean ground beef, browned and drained
½ large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14½ oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth (check label for gluten!)
1 jar (26 ounce) pasta sauce
2 tsp oregano
1 Tbs. Tabasco sauce
½ tsp salt
¼ tsp black pepper
½ cup dry pasta, to add at end of cooking time (I used TJ's brown rice fusilli)
Directions:
Brown the meat on the Stove Top High, and drain well. Let it cool a bit.
Chop up the carrots, onion, and celery. Add it to the empty pot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.
Cover and cook on Slow Cook Low for 7-8 hours, or Slow Cook High for 3-4. When the vegetables are tender, stir in the ½ cup of dry pasta.
Cover and cook for another hour on Slow Cook Low, or until the pasta is tender. It will swell quite a bit.
****
Pasta Fagioli - Meatless *, By: Carmel Barninger, February 11, 2016
Our Lenten favorite.
Ingredients:
2 Tablespoons oil
2 teaspoons crushed garlic
1- 28 oz large can tomato puree
2 large cans water
1- 28 oz large can Italian sauce
1- 10 oz small can tomato paste
½ cup red wine
1- 15 oz can Great Northern beans
½ lb ditalini, cooked al dente
salt, pepper, parsley, oregano, basil, onion powder, garlic powder to taste
Romano cheese to taste
Directions:
Heat oil with crushed garlic on Stove Top High. Add remaining ingredients except beans and ditalini. Reduce heat to Stove Top Low. Cook for 1 hour, stirring occasionally. Add beans and cooked Ditalini. Continue cooking ½ hour or until heated thoroughly. Top with Romano cheese.
****
Paula Deen's Crock Pot Potato Soup, By: Tammy Ullrich, October 28, 2015
Ingredients:
1- 30 oz bag of frozen southern style hash browns - squares ( shredded hash browns can be used instead )
1/3 cup chopped onions
¼ teaspoon ground black pepper
2 (14.5 oz each) cans chicken broth
1 can cream of chicken soup
1 8 oz package Cream Cheese, softened
Shredded cheese, optional
Crisp bacon, optional
Green onions, chopped - optional
Directions:
Combine all ingredients except cream cheese and shredded cheese in the Ninja.
Mix well. Turn your Ninja to Slow Cook Low for 6-8 hours.
Add the softened cream cheese and combine. Cook for 30 more minutes.
Stir well until soup is smooth.
Spoon into the bowls and top with shredded cheese if desired.
I also top with chopped bacon.
****
Paula Deen’s Shrimp Creole, By: Mary Ann Bethea, April 3, 2015
(adapted for Ninja)
{Note: I usually at least double this recipe. She says as written this is 8 servings.. not at my house! As written this is very spicy.. I half the chili powder and hot sauce}
Ingredients:
2 tablespoons olive oil
½ cup diced green bell peppers
½ cup diced onions
½ cup diced celery
1 teaspoon chili powder
1 (14-ounces) can tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
Salt and pepper
1½ pounds peeled and deveined shrimp (fresh or thawed)
Green onions, for garnish
Directions:
Using Stove Top High, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized.
Turn to Slow Cook High. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper. Stir and turn to low.
Cook for 3 hours.
Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.
{Note: If you are planning on freezing leftover (planned over) sauce, I only add the shrimp we will eat. Then add more when reheating frozen sauce.]
I like to freeze this in one cup containers for a quick individual serving.
****
Penzeys Northwoods Fire Chicken Stew*, By: Lynn Blackburn, November 17, 2015
Ingredients:
2-4 chicken breast or fillets
½ tsp olive oil or butter
onion, celery, carrots and potatoes, cut up - amount depending on your family 3-4 cups vegetable or chicken broth
1-2 Tbs. red wine vinegar or wine
1-2 Tbs. sugar or aqave
2-4 Tbs. Penzeys Northwood Fire Seasoning – or your favorite seasoning
3 cups water
Directions:
Turn your Ninja to Stove Top High. Add oil or butter and brown the chicken breast or fillets. When browned, shred. Return to pot. Add the onion, celery, carrots, potatoes and broth. Turn your Ninja to Slow Cook Low 8 hours, if you want to cook it all day. You can also use Slow Cook High for 2 hours for a faster cooking option. Add red wine vinegar or wine, sugar or agave, Northwood Fire seasoning and water. When you are ready to eat, turn off the Ninja. Make a slurry to thicken, using 4 Tbs. flour and water to a pancake mix consistency, using a silicone whisk. Add it to cooked soup. Turn to Stove Top High until it boils, using the whisk to thicken. Serve with crusty bread! Enjoy!
****
Perfect Winter Beef Stew, By: Barb Ruiz Rizzio-Meyer - Adapted from An Old Kraft Recipe
I am personally not a fan of beef stew, but my kids enjoy this recipe with a nice loaf of crusty bread.
Ingredients:
¾ cup Italian Dressing
2 lb. beef stew meat, cut into 1-inch chunks
6 slices bacon, turkey or regular chopped
1 large onion, chopped
1 pepper (green, red, yellow) your preference, chopped
6 carrots (about 1 lb.), sliced
1½ lb. red potatoes (about 5), peeled, cut into large chunks
1 can (14 ½ oz.) stewed tomatoes, undrained
1 can (14 ½ oz.) beef broth
Directions:
Marinate meat in dressing in large re-sealable plastic bag. Turn bag to evenly coat meat with dressing. I always add a couple of crushed garlic cloves to this marinate. Refrigerate at least 30 minutes.
Cook bacon in Ninja until crisp, remove bacon from pan, reserving drippings in pan; drain bacon on paper towels.
Add pepper and onions to reserved drippings; cook on Stove top Medium heat about 10 minutes, or until tender. Remove stew meat and garlic from marinade; add to pan with carrots, potatoes, tomatoes, broth and bacon. Cook another 10 minutes, stirring frequently.
Turn your Ninja to Slow Cook Low for 8 hours. I wanted to make sure that beef was nice and tender! And end of cooking add 2 tablespoons flour mixed in 2 tablespoons water to help thicken the gravy. I actually ended up doing this twice to make a nice thick gravy. I added salt and pepper here too. Cook, covered, 15 minutes or until sauce is thickened. Enjoy!!
****
Philly Cheesesteak Soup*, By: Trish O'Brien, January 17, 2017
Ingredients:
1 lb carne asada meat
corn starch – to coat meat
6-8 red, yellow, and orange little sweet peppers, chopped
1 cup red onion, chopped
1 cup sweet onion, chopped
4 cloves of garlic, chopped
6 oz can of mushrooms – or fresh if available, sliced
corn starch
2 Tbs. olive oil
32 oz box of beef broth
1 can of Campbell's beefy mushroom soup
8 oz package of cream cheese
1 cup shredded cheese – your choice
2 tablespoons Grey Poupon mustard
salt & pepper – to taste
1 cup sour cream - optional
Directions:
Add the meat to a ZipLoc bag with corn starch. Toss to coat. Turn the Ninja to Stove Top High.. Add the olive oil. Brown the meat with the peppers, onions, garlic, and mushrooms. After browning, add the beef broth, soup, cream cheese, sour cream (optional), and shredded cheese. Turn the Ninja to Slow Cook Low for 4 hours. Towards the end of cooking, add salt and pepper to taste, and the mustard. Stir.
Delish!!! We are going to eat over mashed potatoes. It would also be good with egg noodles or even alone.
****
Philly Cheesesteak Soup*, By: Timothy Adam Brady, March 27, 2015
On Stove Top Medium/High, I used some sirloin and cut into strips (any cut would do) sautéed with a little olive oil, drained the fat, then added chopped onions, mushrooms, garlic and peppers cut in with steak for several minutes ...next deglazed with low sodium beef broth about 48 ounces. Switch to Slow Cook Low, added spices (a little cayenne, Italian seasoning, pepper,) and Worcestershire sauce to taste. An hour or so before serving turn to Slow Cook High, add 1 block of cream cheese cut in pieces, and 8 ounces of American cheese or whatever you like make a simple roux if you want more thick soup. Serve with bread and additional cheese on top when ready. I'm sure you can make this more gourmet but I had this stuff ready in my household. I always use some fresh and frozen veggies. I'm sure any cream of mushroom or veggie soup would work well. Also thought about Velveeta cheese.
****
Philly Cheesesteak Soup, By: Eva Wachter, July 6, 2014
Ingredients:
Philly Cheese Steak meat -aka Steak-uums
2/3 box or so of beef broth, (24 0z)
2 cups of mushrooms, sliced
½ onion, sliced & diced
Campbell’s Beefy Mushroom soup
1 cup of shredded cheddar cheese
Directions:
I used about 8 of the thin slices of the Steak-uums, total. I broke them apart into pieces while frozen. I dropped them into the Ninja and added beef broth, mushrooms and onions, and the can of soup. Turn your Ninja to Slow Cook Low for 4 hours.
I fixed some mashed potatoes, on my stove top; I only have one Ninja. I spooned out some of the "Philly Steak Soup" onto the mashed potatoes in my bowl. It was great! I added about a cup of shredded cheddar cheese to the soup, just before serving. Next time I may add more. It was awesome for us.
****
Pho*, By: Susan Davis, October 1, 2016
Ingredients:
5 green onions chopped
½ onion, chopped
2 tsp chopped lemon grass
1 tsp minced ginger
4 cloves garlic minced .
2 tsp Vietnamese beef soup base
1- 30 oz box beef broth
1-2 cups water
1 tsp sriracha sauce
½ -1 tsp low sodium soy
3 pieces eye of round steak thinly sliced
3-4 Shiitake mushrooms, sliced
½ -1 cup bok choy
Bean sprouts – added later
Lime wedges – added later
Udon noodles – added later
Directions:
Put all ingredients up to bok choy. Bring to a boil then reduce to Slow Cook High. Traditional pho takes at least 6 hours to make. Using the beef soup base cuts the time down. I will be cooking it for 3 hours or so on Slow Cook High. Turn to Buffet setting until ready to eat. Add the noodles towards the very end since they are precooked from frozen, and bok choy 10 minutes before serving. Top the soup with additional green onions and a lime wedge. (I'm also using spicy bean sprouts) which are added at the end along with a sliced egg on top.
**note traditional recipes call for the beef to be added at the end raw but thought cooking in the broth would add more flavor. Plus I would rather it be cooked. Lol. I did not use fish sauce because I didn't think my husband would like it. You can use it in place of the soy.
****
Pick of the Garden Pasta Sauce*, By: Brian M Almashie, April 30, 2014
Ingredients:
About 4 pounds of fresh vine ripe or roma tomatoes, peeled and seeded.
To peel, cut a small "x" on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will then easily peel right off.
4 slices of thick bacon
¼ cup olive oil
2 large yellow onions and 2 shallots, diced
3 large celery stalks, cleaned and diced
8 cloves of fresh garlic (or more to taste), finely minced
1 package mushrooms, sliced
2 bell peppers, sliced (for spicy add chili's and/or jalapeno)
½ cup fresh basil, chopped
1 Tbs. thyme leaves (or ½ tsp dried)
1 Tbs. oregano (or 1 tsp dried)
2 bay leaves (remove when done)
2 sprigs fresh parsley (or 1 tsp dried)
1 tsp sea salt (or celery salt)
1 Tbs. black pepper
¼ cup Worcestershire sauce
½ carrot, diced
¼ cup honey or coconut sugar
Instructions:
Fry bacon in Ninja on Stove Top High. Remove bacon and leave grease in pan.
Add the olive oil.
Add diced onions/shallots, celery, garlic and the diced carrot.
Sauté and stir for 10 minutes or until onions are translucent and tender.
Add tomatoes, peppers, mushrooms, chopped basil leaves, oregano, thyme, bay leaves, parsley, pepper and sea salt. Add Worcestershire sauce and honey or coconut sugar. Change to slow cook high. Stir it now and then as needed.
Simmer on Slow Cook High for an hour and then turn Ninja to Slow Cook Low for 7 hours.
Optional: Use a Vitamix or food processor to puree sauce until smooth (for a thicker sauce, skip this step). If too thick, add beef stock or red wine and thin to your liking.
Use fresh or store in the fridge up to 1 week. You can also freeze it just leave plenty of room if using a glass jar so it doesn't explode in the freezer. Serves about 8.
*******
Pinto Beans, By: Connie Hamilton
Made pinto beans tonight for supper; my husband said, I will have to admit. “The beans cooked in the Ninja are better than any I have ever eaten.” What better compliment than that?
I soaked beans overnight. I rinse real well before putting them in the pot. I covered beans with water, maybe an inch above the beans. Added seasonings, (salt, pepper), & beans in pot with good helping of bacon grease. Set the Ninja to Slow Cook Low for10 hours. When 1 hour was remaining I switched to Stove Top High to start it boiling again. Then switch back the Stove Top Medium to thicken the soup.
****
Pinto Beans & Ham*, By: Tammy Ullrich, November 18, 2014
Ingredients:
16 oz package pinto beans
ham slices, enough for your family
6 cups chicken broth, - (8 cups water or broth if using no soak method and 6 cups water or broth if soaked overnight)
1 cup water
1 onion, chopped
Garlic, chopped
1 can of Ro-Tel
red pepper flakes, to taste
cayenne pepper, to taste
Cilantro, chopped
Directions:
Soak, sort and rinse beans as directed on package. Turn your Ninja to Stove Top High and brown some cut up ham slices for 3-5 minutes. Add beans, and appropriate amount of water or broth depending on how you fixed your beans, onion, garlic, Ro-Tel, red pepper flakes, cayenne pepper, and cilantro. Turn your Ninja to Slow Cook High for 6 hours. (I added a little salt in last hour). Spicy and delicious.
****
Pizza Sauce*, By: Chad Stewart Marsh, November 7, 2015
(makes about 3 cups)
Ingredients:
3 Tbs. olive oil
2 anchovy filets
4 cloves garlic, minced
2 Tbs. chopped fresh oregano
¼ tsp red pepper flakes, or to taste
¼ tsp dried oregano
1 can (28 oz) whole peeled “San Marzano” tomatoes
salt and pepper, to taste
½ tsp sugar
very small pinch baking soda
Directions:
Add the olive oil to the Ninja pot. Turn to Stove Top High.
Add the anchovies. (You won't taste them).
Once anchovies start to bubble add garlic and oregano. Reduce the heat to Stove Top Medium/Low. Do not brown the garlic; cook for 60 seconds. Add the pepper flakes.
Add the tomatoes with juice to a bowl and purée with your hands. Add to the Ninja and stir.
Add dried oregano, sugar, salt and pepper. Stir to mix. Turn your Ninja to Slow Cook High for 1 hour.
****
Pizza Sauce, By: Deb Mortvedt, June 10, 2015
Ingredients:
1- 6 ounce can tomato paste
1 cup water
1/3 cup olive oil
2 cloves minced garlic
Salt to taste
1 tsp sugar
Pepper to taste
½ tablespoon dried oregano
½ tablespoon dried basil
½ tsp dried rosemary, crushed
Directions:
Mix well. Store in a jar. Let stand for several hours to let the flavors blend. No cooking necessary. Keep in the refrigerator. It’s very good.
This makes enough for 2 large pizzas.
****
Plaza III Steak Soup, - (Famous Restaurant in Kansas City, MO), By: Aurelia Dougan McCollom, August 16, 2014
Ingredients:
1 stick butter or margarine
1 cup All-Purpose flour
½ gallon water
2 lbs cooked ground beef, drained
1 cup finely chopped onions
1 cup finely chopped carrots
1 cup finely chopped celery
2 cups (16 oz bag) frozen mixed vegetables
1 large can chopped tomatoes
1 Tablespoon Accent (may be left out if you don’t want MSG)
2 Tablespoons beef base or 2 beef bouillon cubes (Beef Base gives it a better flavor!)
1 Tablespoon ground black pepper (or less if desired)
Directions:
Turn your Ninja to Stove Top High and brown ground beef. When almost brown, add the onions, celery and carrots and cook until tender. Drain off any excess grease. Remove All to a bowl. (You can wipe out the pot, but it is not necessary.)
Turn your Ninja to Stove Top Medium and melt butter. Whisk flour into butter to make a smooth paste. (Be sure to use a silicone covered whisk so you don’t scratch your pot.) Add water. Whisk into roux, making sure mixture is smooth. (I actually use my electric whisk. The blade is covered so it won't scratch the pot.)
Add the ground beef mixture back to your Ninja. Add the frozen mixed vegetables, tomatoes, Accent, Beef Base and pepper.
You can use one of the Stove Top Settings to bring to a boil and then simmer by going to Stove Top Low for an hour or turn your Ninja to Slow Cook Low for 2-3 hours, and not bring to a boil. Test to see the vegetables are done and enjoy. Turn to Buffet setting to hold. May be frozen for later use. DO NOT ADD SALT.
****
Polish Sausage & Bean Soup*, By: Kathleen Sanden
Ingredients:
1 package polish sausage
½ cup onions
4 sliced celery stalks
2 sliced carrots
1 cubed potato
1 Tbs. garlic minced
1 Tbs. Worcestershire sauce
2 bay leaves
Salt and pepper to taste
1 and a half cups water
2 beef bouillon cubes
1 quart of diced tomatoes (I use my home canned tomatoes which have green peppers added)
1 jar of mixed beans.
Directions:
Brown the sausage and onions, Stove Top High, remove sausage and cut into bite size pieces. Add the water, celery and carrots and cut up sausage back to crock and cook on Stove Top High until celery gets soft. Add garlic, Worcestershire and two bouillon cubes, the beans and tomatoes and switch to Slow Cook High for four hours or Slow Cook Low for 8 hours.
This tastes Divine! When summer comes and it's hot it takes a lot for me to spend a couple of weeks canning. But when it's cold and I use the canned tomatoes it makes it all worthwhile!
****
Pork & Sweet Potato Curry, By: Mary Director
Serves 4 Active Time: 20 Min Total Time: 4 hrs 20 Min – 10 hrs 20 min.
1 Tbs. vegetable oil
1 pound boneless pork (shoulder or loin), cut into 2 inch pieces
Salt and freshly ground pepper
½ large onion, chopped
1 medium sweet potato, peeled and cut into 2 inch cubes
2 garlic cloves, minced
1 Tbs. minced fresh ginger
1 Tbs. mild curry powder
1 Tbs. garam masala
½ lb roma tomatoes, diced
15 oz can coconut milk
2 Tbs. chunky peanut butter
2 cups jasmine rice, cooked
2 Tbs. fresh cilantro
1 scallion, sliced
Directions:
Set the Ninja to Stove Top High and heat the oil. Season the pork with salt and pepper. Add half of the pork and brown. Transfer the pork to the plate. Repeat with the remaining pork.
Pour off all but 2 tablespoons of the fat. Add the onion, garlic, sweet potato, ginger, curry, garam masala, and cook over Stove Top Low heat, stirring, until fragrant and the onion is softened, about 5 minutes.
Add the tomatoes and their juices, pork, and coconut milk.
Switch the Ninja to Slow Cook High, cover and cook for 4 hour (or on Slow Cook Low for 6-8 hours.
Spoon off as much fat from the surface of the curry as possible, stir in peanut butter.
Serve ¼ of the curry over steamed jasmine rice in deep bowls, garnished with cilantro and scallions.
This dish can be refrigerated for up to 5 days or frozen for up to 3 months.
NOTE: If you like a little (or a lot) of heat, add 1-2 tsp of red pepper flakes, or ½ of a habanero or scotch-bonnet pepper (seeded and chopped fine – WEAR GLOVES) while searing the meat.
Enjoy!
****
Pork Salsa Verde White Bean Chili*, By: Frana Schulte
I found the recipe on Pinterest and thought it would work in the Ninja. First I slow cooked a pork roast for three hours with an onion and some chicken broth. Shredded it. Chopped two medium onion and cooked on stovetop med a few minutes. Added 4cups shredded pork, 2 cups salsa verde and 4 cans white beans drained and rinsed. Then add 8 cups chicken broth. Simmer on Stove Top Low for 1 hour. Then mix in 1 tsp chili powder and 2 tsp cumin. I like spicy so I used a bit more
****
Potato & Corn Chowder, By: Tina Nordhavn-Allman. February 11, 2015
Ingredients:
24 ounces red potato, diced
1 (16-ounce) package frozen corn
3 tablespoons all-purpose flour
6 cups chicken stock
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
¼ cup heavy cream
Directions:
Place potatoes and corn into Ninja. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.
Cover and cook Slow Cook Low for 7-8 hours or Slow Cook High for 3-4 hours.* Stir in butter and heavy cream just before serving.
Serve immediately.
****
Potato Soup, By: Shirley Ramsey, December 31, 2016
I am using Allrecipes Potato soup recipe in my 4 in1 multi cooker. Leftover potatoes was the inspiration.
Ingredients:
1 Tbs. butter
1 large onion, diced
6 cups cooked mashed potatoes
2- 14.5 ounce cans of chicken broth (frozen home cooked)
½ cup milk
salt, to taste
white pepper, to taste
1 cup sharp cheddar cheese
Directions:
Turn the Ninja to Stove Top Low. Melt the butter and saute the onions until tender. Stir in the mashed potatoes. Slowly add the chicken broth. While stirring, add the milk, (use more or less to achieve desired creaminess). Cook until heated through. Season with salt and pepper to taste. Stir in the cheese.
Turn the Ninja to Buffet/Warm to hold.
****
Potato Soup*, By: Connie Eastman Lewis, March 27, 2015
Caution, this is not diet friendly.
Ingredients:
1 bag hash browns (the southern kind is best since they are squares and not shredded.
28 oz. chicken broth
1 can cream of chicken soup
½ cup chopped onion
1/3 tsp. black pepper
8 oz. cream cheese, softened
Ham, optional
Green onion, garnish
Directions:
Turn your Ninja to Slow Cook Low 5 hours. After cooking, add the cream cheese and cook another 30 minutes stirring occasionally. I also added chunks of ham that I had and I added that about the last hour since it was already cooked. Garnish with green onion. It is in the 30's here in IA. This hit the spot!
****
Potato Soup*, By: Krystin Heaton Biedler, December 30, 2014
It may not look too appetizing, but OMG it's good. My version of potato soup:
Ingredients:
1 Tbs. oil
½ onion, chopped
2 tablespoons minced garlic
5 cups potatoes, cubed
Half bag carrots, chopped
4 cups water
3 chicken bouillon cubes
½ cup milk
Turkey sausage, cut up
Spices to your liking - (I used Thyme, salt, pepper)
Directions:
Turn to Stove Top High and brown sausage. Remove and place in a bowl. When cool, refrigerate.
Turn your Ninja to Stove Top High add 1Tbs. oil. Once hot add onions and garlic, cook until onions are translucent. Stir as needed.
Turn to Slow Cook Low and add potatoes, carrots, water, bouillon cubes, and spices. Cook on Slow Cook Low for 7 hours.
After 6 hours spoon out most of soup and mash as you wish. Add ½ cup of milk and cornstarch if desired. Add back to your Ninja. Add sausage. Stir. Heat for the last hour.
****
Potato Soup, By: Nancy Rothermel, October 12, 2014
Ingredients:
1 large diced onion,
2 teaspoons garlic, chopped
2 stalks celery, diced
1 package smoked sausage, sliced
6 cups of broth (vegetable, beef, or chicken - your choice)
5 cups potatoes, diced
fresh parsley, chopped
salt and pepper to taste
shredded cheddar cheese
Directions:
Turn your Ninja to Stove Top High. Add onion, garlic, celery, and sausage. When browned, and the celery and onion are translucent, add broth and potatoes. Bring to a boil, and cook until the potatoes are tender; about 30 minutes. Add parsley, salt and pepper to taste. Serve with shredded cheddar cheese, if desired.
I like to serve this with corn bread and a tossed salad. Enjoy! (Note: My daughter is a vegetarian, so I usually omit the sausage or use Boca sausage links, and add diced hard boiled eggs at the end of cook time, as she will eat eggs and dairy.) Hope this is helpful!
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Potato Soup*, By: Robin Woods, August 29, 2014
Ingredients:
4 cups chicken broth
2 bags diced hash browns
4 cans Campbell’s cheese soup
2 cups half n half
1 stick butter
Directions:
Cook on Slow Cook High 4 hours. After tasting it needed a cup of milk and a cup of water to thin down. Add salt n pepper to your liking. Serve with cheese and bacon. Enjoy!
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Potato Soup*, By: Sherry Jackson, September 15, 2014
Ingredients:
1- 32 oz bag frozen diced hash browns
1- 32 oz box chicken stock
1- 10 oz can of cream of chicken soup
1- 8 oz package cream cheese
2 medium onions, diced
2 cups of cubed ham
salt and pepper, to taste
cheddar cheese, optional
Directions:
Put the potatoes and onions in the Ninja and add the broth and soup. Turn your Ninja to Slow Cook Low and cook for 6 hours or until potatoes are tender. One hour before serving, cut the cream cheese into chunks and add ham. Stir frequently so the cream cheese blends into the mixture. Switch to Buffet setting to hold. Ladle into your bowl and add cheddar cheese.
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Potato Soup - Slow Cook*, By: Allana Alla Robinson, February 26, 2017
Ingredients:
10 oz matchstick carrots
8 oz cream cheese - cut into cubes
4.5 lbs yellow potatoes - cut into cubes
4 cups vegetable broth
2 cups shredded cheddar cheese
6 cloves garlic - minced
10 slices cooked bacon - cut into bite size pieces
Ground Black Pepper - to taste
Prep:
Cut cream cheese into cubes - set to side
Cut yellow potatoes into cubes - set to side
Mince garlic - set to side
Recipe:
1) In the Ninja pot, combine vegetable broth and cream cheese. Add in minced garlic, carrots, potatoes, cheddar cheese, and ground black pepper. Turn the Ninja to Slow Cook Low for 8 hours.
2) With 20 minutes to go, add in cooked bacon - stir well & combine.
Serve:
As is or with bread.
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Potsticker Soup*, By: Dolly Schwartz, November 25, 2016
Ingredients:
6 cups chicken broth
1 tablespoon soy sauce
1 clove minced garlic
1 teaspoon freshly grated ginger
1 cup shredded carrots
4 green onions, thinly sliced
¼ teaspoon sesame oil
20 frozen potsticker
Salt & pepper, to taste
cilantro for garnish (optional)
Directions:
Turn the Ninja to Stove Top High. Bring chicken broth, soy sauce, garlic and ginger to a boil.
Reduce the heat to Stove Top Low. Add carrots, green onions and potstickers. Simmer for about 5 minutes.
Turn off the Ninja. Add sesame oil, salt and pepper. (My chicken broth and soy are lower sodium and it was plenty salty.)
Ladle into bowls and top with chopped cilantro.
Turn to Buffet/Warm to hold.
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Pozole, A Mexican Soup, By: Christie Voorhees Kuhn, December 28, 2014
This soup would work if you mix these ingredients together and cook on Stove Top High about 30 minutes.
1 chopped onion
Can of hominy
Can of pinto beans
Can of black beans
3 cans of tomatoes
3 cans of chicken stock
1- 7 oz. can of green chiles
¾ tsp cumin
½ tsp. cilantro
1½ tsp. minced garlic
2 cups cooked diced chicken
Serve with corn tortilla chips.
**Added comment by: Maria Castañeda Pozole - is a Mexican soup with pork or chicken, and hominy.
****
Pozole, By: Mary Clark, December 28, 2014
Known as Pozole, this fragrant spicy stew is all about the combination of hominy, spices and tender chunks of pork. To thicken, we pureed a can of hominy at the outset with chicken broth-this also added a nice base of corn flavor. A hefty amount of onions microwaved with aromatics and spices ensured that this was one flavorful stew. Soy sauce deepened the meaty flavor of the stew without calling any attention to itself. Serve with white rice.
Adapted from Cook's Illustrated "Slow Cooker Revolution".
Ingredients:
3 (15-ounce) cans white or yellow hominy, drained and rinsed (Goya brand recommended)
3 cups low-sodium chicken broth, plus extra as needed
3 onions, minced
¼ cup tomato paste
¼ cup vegetable oil
6 garlic cloves, minced
2 tablespoons chili powder
2 tablespoons minced fresh oregano or 2 teaspoons dried
1 (14.5 ounce) can diced tomatoes
1/3 cup soy sauce
1 (4-pound) boneless pork butt roast, trimmed, cut into 1½ inch chunks
Salt & pepper
1 pound carrots (about 6), peeled, halved lengthwise, sliced 1 inch thick
¼ cup minced fresh cilantro
1 tablespoon fresh lime juice
Directions:
Puree 1 can hominy and 2 cups broth until smooth, about 1 minute; transfer to your Ninja.
Microwave onions, tomato paste, 3 tablespoons oil, garlic, chili powder, and oregano, stirring occasionally, until onions are softened, about 5 minutes; transfer to Ninja.
Stir remaining 2 cans hominy, remaining cup broth, tomatoes with juice and soy sauce into your Ninja.
Season pork with salt & pepper, and nestle in your Ninja.
Toss carrots with remaining tablespoon oil, season with salt & pepper and wrap in foil packet. Lay foil packet on top of stew.
Cover and cook until pork is tender, 7-8 hours on Slow Cook Low, 4-6 hours on Slow Cook High.
Transfer foil packet to plate.
Let stew settle for 5 minutes, then remove fat from surface using large spoon.
Carefully open foil packet (watch for steam), stir carrots with accumulated juice into stew, and let sit until heated through, about 5 minutes (adjust stew consistency with additional hot broth as needed).
Stir in cilantro and lime juice, season with salt & pepper to taste, and serve over white rice.
Serves 6-8
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Pozole/Posole Rojo*, By: Moni Alejo, December 8, 2015
Recipe adapted from Abuela's Kitchen but made using Slow Cook Low
If your going to use Stove Top High, instead of Slow Cook; just boil until meat is cooked and tender then add sauce and hominy.
Ingredients:
3 to 4 lb of pork shoulder (cut in big cubes)
1 onion (cut in quarters leaving root attached)
1 to 3 cloves of garlic cloves (depending on your love of garlic)
3 bay leaves
3 cans of Juanitas Hominy
salt
water
Ingredients for red sauce:
3 chile California
5 chile Guajillo
1 garlic clove
water
salt
Ingredients for Garnish:
Cabbage
radish
onion
lime
chile arbol oil
Directions:
In the Ninja add the big chunks of pork, onion, garlic, bay leaves and fill pot with water that covers the meat. Add salt. Turn your Ninja to Slow Cook Low for 5 hours. When there is about 30 minutes left you can start the red sauce. Take the stems off the dried chiles, open the pods. Devein and deseed the chiles. Add to a small pot and cover with water...boil for about 15 to 20 minute until chiles are soft. Put chiles in a blender with enough of the pot water to cover the chiles. Add clove of garlic and salt to taste and blend well. Strain the sauce.
In the Ninja pot remove any bones, the onion, garlic and bay leaves. Add the two cans of hominy (drained and rinsed) and ¾ of the third can of hominy. Take the remaining ¼ can of hominy add it to a blender with enough water to cover and blend well. Add the blended hominy to the soup along with the red sauce. Stir. Cover and cook on Slow Cook Low for another hour, (or you can change to Stove Top high and cook for half an hour).
Garnish with thinly sliced cabbage, radish, chopped onions and a big squeeze of lime and tiny drops of chile arbol oil. Serve with a hard corn tostada or corn tortilla chips.
For the chili de arbol chili oil. (garnish) saute 1 cup of chili de arbol with ½ cup to 1 cup oil on low heat (using your range top), for about 6 minutes stirring frequently so they don’t burn. Add to your blender with 1 clove of garlic, salt (to taste), and blend for about 3 minutes. The chile oil is very hot only use a few drops.
Links are not allowed but if you go to youtube and watch chile de arbol sauce for pozole. By howtocookmexicanfood its a great video to show you how to make the chile oil.
If you watch pozole (how to) from onelifeonewayvid at the 4 minute mark she shows you how to make the red sauce for pozole rojo. She makes a big batch so you will need to adjust it for your needs.
There is many different ways to make this. I would love to hear your ways.
I added the final pic and pics of some of the steps in the comments.
*Update* - my friend said she uses 4-6 New Mexico (spicy) and 2 anchos chiles for this size pot; so next time I think I will try that for a bit of extra flavor! Without adding the chile arbol oil, it isn’t spicy. Also I think I would add an extra small can of hominy next time.
****
Pozole/Posole - Mexican Soup/Stew*, By: Moni Alejo, December 3, 2015
Ingredients :
6 chicken thighs - bone in, skin on
1 onion, cut in half
2 garlic cloves
2 bay leaves
salt and pepper
2 cups salsa Verde (tomatillo salsa I used homemade but you can use a jar or can)
6 cups water
2 cans (15 to 20 oz each) Juanita hominy
Directions :
I used the Slow Cook Low setting, (but you can make using Stove Top as well)
Add chicken, onion, garlic, bay leaves, salt, pepper, salsa verde and water to your Ninja pot. Turn your Ninja to Slow Cook Low for 6 hours. After the 6 hours, spoon out everything except the broth. Shred the chicken. Return to the pot. Add the hominy. Continue cooking on the same setting for another 30 minutes to an hour. Your Ninja will automatically go to the Buffet/Warm setting to hold.
Ingredients for garnish :
1 cup salsa verde
chopped onion
sliced radish
thinly sliced cabbage
lime wedges
chili oil
Serve with hard corn tostadas or tortilla chips
*Notes/tips:
If you use boneless chicken breast or pork use chicken stock or broth instead of water.
If using pork make sure to brown/sear first with a little bit of oil using Stove Top High.
If your going to use the stove Top High setting instead of Slow Cook Low, just boil until meat is cooked through and tender. Then add sauce and hominy.
This above recipe is a Pozole Verde (green pasole)
For my salsa verde I roasted tomatillos jalapenos garlic and onion then blended it with some cilantro salt and lime, (you can boil the ingredients instead then blend.)
You can also make pozole verde using green enchilada sauce homemade or some people use a small can of green enchilada sauce..
Pozole Rojo: (red pozole) can be made by boiling about 6 chili California's then putting in a blender with a garlic clove. Put water to cover chili then add a bit of salt and blend), or some people use a small can of red enchilada sauce.
Pozole Blanco: you can make a pozole blanco the same just omit the green or red salsa.
For the chili de arbol chili oil... (garnish) saute 1 cup of chili de arbol with ½ cup to 1 cup oil on low heat for about 6 minutes stirring frequently so they don’t burn. Put in the blender with 1 clove of garlic, salt – to taste and blend for about 3 minutes. The chile oil is very hot only use a few drops.
links are not allowed but if you go to youtube and watch chile de arbol sauce for pozole. By howtocookmexicanfood its a great video to show you how to make the chile oil.
If you watch how to make pozole verde by carmenlacocinera it will help you understand how to make the one I made but you just need to make it on a smaller scale and Ninja away, lol
If you watch pozole (how to) from onelifeonewayvid at the 4 minute mark she shows you how to make the red sauce for pozole rojo. She makes a big batch so you will need to adjust it for your family.
There are many different ways to make this. I would love to see your version.
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Pueblo Green Chili*, By: Tiffany Matt Davis Dawson, January 29, 2016
Pueblo Green Chili is not like any other Chile you have tried. It’s different, but delicious to say the least! Pueblo Chile taste great with warmed tortillas or on top of an open face hamburger (in Pueblo we call that a Slopper). Typically Pueblo green chili is pretty hot, so if you like a more-mild flavor you can use Anaheim peppers instead.
Ingredients:
1½ pounds of diced pork (or hamburger)
6-8 Pueblo roasted green chilies, skin removed, cut into small pieces
1 small yellow onion, diced
¼ cup of vegetable oil
¼ cup of flour (approximately)
30 ounces of water or chicken broth (your choice)
2 garlic cloves, crushed
1 cup of diced fresh tomatoes or 1 (10 ounce) can of Ro-Tel tomatoes & chilies
1 teaspoon cilantro
½ teaspoon salt and pepper
Directions:
1. Turn the Ninja to Stove Top High. Brown the pork in oil, until the meat is slightly pink.
2. Add onion and garlic, cook until they become soft. Add flour and stir, browning the flour like if you were making gravy.
3. Add water (or chicken broth) slowing and keep stirring until it’s bubbling.
4. Add the rest of the ingredients and bring to a boil. Turn to Stove Top Low.
Tip: For picky eaters that don’t like chunks of tomato, peppers, or Ro-Tel, place them into a blender and puree them!
Serving ideas:
Served in bowl
Smothered burritos
Inside breakfast burritos
Open face hamburgers (we call these sloppers)
Smothered enchiladas
It also freezes well too!
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Pumpkin Filled with Yummy Goodness*, - Roasted Pumpkin Soup - By: Jennifer Black Cordero, October 20, 2014
Well almost like the video. I found two pumpkins that would fit in my Ninja together. Cut them open, cleaned of seeds and filled them with all sorts of yummies (chicken, lima bean, mixed veggies, turnip, homemade chicken stock, beets, celery and a clove of garlic.) Place the top and cook in the Ninja at 400°F for an hour and 40 min.
**Added comment – Following is the original recipe
Roasted Pumpkin Soup
Ingredients:
One 3- to 4-pound cheese pumpkin
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 leek, halved and thinly sliced
3 cups chicken or vegetable stock
1 tablespoon freshly ground black pepper
⅓ cup grated Parmesan cheese
Directions:
1. Using a paring knife, cut a tapered circle around the stem of the pumpkin (as if you were making a jack-o’-lantern). Remove the top of the pumpkin and trim any stringy bits. Scoop out the pumpkin seeds with a spoon and discard (or save, if desired).
2. Place the rosemary, thyme and sliced leek in the cavity of the pumpkin. Pour in the chicken stock and season with black pepper. Add the grated Parmesan cheese, then replace the top of the pumpkin.
3. Transfer the whole pumpkin to the Ninja and roast until the exterior of the pumpkin is golden brown and shiny, and the flesh inside is very tender, 1½ to 2 hours. (If the exterior is browning too quickly, reduce the oven temperature to 375°F.)
4. Remove the pumpkin from the Ninja and take off the top. To serve the soup, scoop several spoonfuls of pumpkin flesh from the inside, place in a bowl and top with a ladleful of broth. Finish with more pepper and Parmesan cheese, if desired.
Makes 4 to 6 servings
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Quinoa Chicken Chili*, By: Gay Munro
It smells insanely delicious in here. Quinoa to me is like crack to an addict so when I found this recipe I had to try it & I am not disappointed. I added on grated cheese to my bowl with a dollop of sour cream & served with toast. Tonight's dinner...
Ingredients:
1 cup of quinoa, rinsed
1- 28 oz can of diced tomatoes (you could use crushed)
1- 14 oz can diced tomatoes with green chilies
2- 16 oz cans of black beans, rinsed, drained (I used one can rinsed black beans & 1 can drained & rinsed red kidney beans)
1- 15 oz can of corn, drained (I used 1 cup frozen niblets)
3 cups chicken stock
3 large chicken breasts, frozen or thawed (cook longer if frozen)
½ chopped onion
1 tsp garlic powder
2 tsp cumin
1 tsp crushed red pepper
2 tsp chili powder
Directions:
Place all ingredients in Ninja and turn to Slow Cook Low for 6-8 hours or Slow Cook High for 5-6 hours. Remove chicken breasts & break apart with two forks & stir into the chili! Shredded cheese can be added to the top of each serving with a dollop of sour cream or eaten as is! Either way it is yummy.
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Ratatouille Soup*, By: Brandi Tatarchuk, January 7, 2020
Ingredients:
6 chicken legs
1 yellow squash, chopped
1 zucchini, chopped
1 green bell pepper, chopped
1 onion, chopped
½ very large red bell pepper, chopped
1 carrot, chopped
1 can diced tomatoes
1 can chicken broth
Garlic and onion powder, to taste
Italian seasoning, to taste
Directions:
Turn your Ninja to Stove Top High. Preheat for 7-9 minutes Sauté chicken on all sides. Remove. To the Ninja, add the chopped vegetables, tomatoes, seasonings and broth. Add the chicken to the top. Place the lid.
Select Slow Cook High. Cook for 2½ hours. Remove chicken and debone. Return back to the Ninja. Add additional seasoning if necessary.
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Ravioli in A Tomato-Meat Sauce, By: Madeline DiDonato
My mom gave me some sauce with pork & Italian sausage a few weeks ago, which I froze. I thawed it out overnight and at dinnertime put sauce & 8 oz water in the Ninja and turn to Stove Top High. When it started to bubble I threw in 20 oz package of refrigerated ravioli & turned to Slow Cook Low & cooked about 10 minutes. Switch to Buffet until it thickened. It came out perfectly.
**Added comment by: Aurelia Dougan McCollom - A message was left but no response. I don’t know how much sauce was used. Possibly 24-32 ounces. Aurelia
****
Red Beans & Rice*, By: Heather VanHook Lewis, February 9, 2017
Slow cooked red beans and rice.
I don't usually post but this turned out really well. Even my 9 year old son had seconds. The Ninja starts out very full and cooks down. It also freezes well!
Ingredients:
1 lb package dried red beans
14 oz package smoked sausage, cut into slices, and halved
1 Tbs. bacon fat or oil (if desired)
1 onion, diced
1 green bell pepper, diced
3 stalks celery, diced
3 cloves garlic, minced
1 tsp chili powder
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper
½ tsp cumin
½ tsp thyme
2 bay leaves
½ tsp oregano
2 cups V8 juice or tomato
3 cups of chicken or vegetable stock
2 cups water
7 cups cooked rice
Directions:
1. Rinse kidney beans and drain.
2. Turn the Ninja to Stove Top High. Using the oil or bacon fat, sauté the onion, pepper and celery. After 4 or 5 minutes add the garlic and sausage to develop flavor.
3. Add the remaining ingredients except the rice.
4. Turn the Ninja to Slow Cook High. Cook for 6 hours. If you wish, you can turn to Slow Cook Low and cook for 10 hours. *The cooker needs to reach a pretty high temp to kill toxins in the red kidney beans.
5. Optional: When there is one hour remaining, use a potato masher to go in and mash up some of the beans, then let it cook the remaining hour.
Cook the rice in a separate pot, according to package directions.
Serve the bean mixture over desired amount of rice.
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Red Beans & Rice*, By: Angie Neil, August 27, 2016
Ingredients:
1 lb dry red beans
1 lb sausage
16 oz Guidry’s Fresh Cuts Creole seasoning (diced onions, bell peppers, celery, green onions, parsley and garlic)*
A few dashes of Tony Chachere's OR
Salt & pepper - to taste
3 bay leafs
8½ cups of water
Directions:
1. Rinse and sort the beans.
2. Using a blender, mix together 4 cups of water and all 16 oz of the Creole seasoning. Blend well on HIGH for about a minute.
3. Add the beans, blended Creole seasoning, Tony's seasoning, bay leaves and the rest of the water into the pot.
4. Slice the sausage into thin pieces and add it to the pot.
5. Cover and cook 3 hours on Stove Top High - (you'll have to add more water during the cooking process and reset the Ninja after each hour) or 8 hours on Slow Cook Low.
6. Once the beans are soft, scoop about 2 cups out into a bowl. Mash the beans with a fork and then add them back to the pot and stir. Or you can just guesstimate, and mash the beans with a wooden spoon while they are still in the pot (which is what I do). This will make the beans creamy, the way Cajuns cook them in the South.
7. Serve over rice with a piece of fried chicken. Yummy!
*Since we use fresh chopped veggies so much down here, Creole seasoning is sold at all the grocery stores in my area (Houma, LA). It makes everything easier. Also Wal-Mart.
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Red Beans & Rice*, By: Aurelia Dougan McCollom
Ingredients:
6 – 15 oz. cans red beans
2 lbs. Hot Polish sausage
1- (15 oz.) can diced tomatoes
1- 8 oz. can tomato sauce
1 cup each - chopped celery, green pepper, & onion
1 tsp thyme, garlic powder, salt & pepper
½ tsp cayenne
Dash of sugar
1 Tbs. Slap Ya Mama or to taste
1 Tbs. Cajun seasonings or to taste
1 cup of water
Directions:
Cut sausage into bite size pieces. Preheat Ninja on Stove Top High. Sauté sausage. If there is too much grease, move meat to one side, place Ninja lid under the front and back of Ninja feet to tip the Ninja. Use tongs and multiple paper towels to absorb grease. Add all remaining ingredients. Place the lid. Turn unit to Slow Cook High, for 2 hours, or Slow Cook Low 4-5 hours. It will then switch to auto warm cycle and hold until ready to eat. Serve over hot rice.
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Red Beans & Rice*, By: Jennifer Hudson, November 12, 2014
2- 12-14 oz packages of sausage, sliced, (I used 4 pepper sausage and smoked sausage)
3-15 oz cans of red beans
1 can petite diced tomatoes, (I used tomatoes with garlic)
Celery, cut
Onion, diced
Cajun Seasoning, season to taste
Stove Top High, sautéed sausage, onion and celery.
Add beans, diced tomatoes and seasoning to your taste, we like it spicy.
Cooked for at least 20 min, longer the better.
I had Jiffy Corn Bread cooking in my other Ninja according to recipe in the files, 20 min~ came out perfect!
Served over rice.
****
Red Beans with Sausage*, By: Brandi Tatarchuk, January 31, 2018
Ingredients:
1 lb. small red beans (soak overnight)
1 lg. onion, chopped
1 ring Beasley’s Green Onion Sausage – (or sausage of choice)
3 stalks celery, chopped
¼ cup red bell pepper, chopped
1 bunch green onions, chopped
1 large jalapeño with seeds, chopped
5 cloves garlic, chopped
2 quarts water
1 bay leaf
Tony’s Cajun Seasoning – to taste
Salt – to taste
Directions:
Turn the Ninja to Stove Top High. Sauté sausage and all chopped vegetables for about 20 minutes. Add the water, beans and bay leaf. Turn to the Oven setting of 250°F., and simmer for 2 hours.
(I added about 1 cup water extra twice throughout the two hour cook time due to evaporation.)
Remove bay leaf when done and add Tonys seasoning and salt to taste. Serve over rice with cornbread.
*Added comment by: Aurelia Dougan McCollom – I can also see this recipe being fixed using the Slow Cook setting instead of the Oven setting. I would Slow Cook Low 5-6 hours and test the beans.
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