FOODI CREATIONS - M-Q
FOODI CREATIONS - M-Q
FOODI RECIPES FROM MEMBERS & NINJA
SCROLL DOWN past index for directions. Directions follow the last alphabetical listing.
* Indicates PHOTOS in the Album
M&M Cheesecake– Ninja Foodi Grill*, By: Aurelia Dougan McCollom, March 17, 2020 - (Original Recipe) By: Duane Arbegast, March 9, 2020
M&M Cheesecake– Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Mac & Cheese, By: Kathie Willey, July 26, 2019
Mac & Cheese – Recipe By: Sam - Presented By: Kenzie on ITKWD
Mac & Cheese – No Boil Elbow Macaroni*, By: Aurelia Dougan McCollom, August 23, 2019
Margaritaville Calamari Rings*, By: Shannon Gastelum Scott, March 9, 2019
Marie Callender's Frozen Pot Pie*, By: Aurelia Dougan McCollom, April 11, 2019
Martha White Chocolate Chip Cake*, By: Patti Cobbs, July 6, 2019
Martha White Mix Berries Muffins, By: Patti Cobbs, July 6, 2019
Martha White Muffin Mix, By: Michael Bielick, April 11, 2019
Mashed Potato Cakes - XL Grill or 5-in-1 Grill*, JoAnn Arden M Kilmer-Brown, January 13, 2022
Meatball Pasta Bake
Meatloaf*, By: Aurelia Dougan McCollom, August 9, 2019
Meatloaf in A Springform Pan*, By: Aurelia Dougan McCollom, March 26, 2019
Meatloaf - My take on "Cracker Barrel Meatloaf*, By: Beverley Funk Cook, February 24, 2019
Meatloaf – Ninja Air Oven*, By: Lauren Scerbak, February 20, 2020
Meatloaf Stuffed Green Pepper Rings, By: Lisa Rash Gay, July 26, 2019
Mexican Chicken for Chicken Tortilla Soup*, By: Aurelia Dougan McCollom, October 25, 2020
Mini Cheesecake Bites, Tarts & Pies – Ninja Foodi Grill*, By: Duane Arbegast, May 1, 2020
Mini Deep-Dish Bacon and Egg Pizzas Schwan’s item 489*, By: Andi Schuff, October, 17, 2018
Mini Marshmallows - Dehydrated, March 12, 2020
Miso Glazed Salmon with Bok Choy
Mississippi Pot Roast with Mushrooms & Onions*, By: Anna Politano Ninehouser, September 15, 2019
Mocha Frappe – Ninja Foodi Hot/Cold Blender*, By: Aurelia Dougan McCollom, June 26, 2020
Mojo Chicken with Black Beans - Ninja Foodi Grill*,By: Randall McGouirk, January 23, 2020
Monkey Bread – Rhoades Rolls – NINJA XL PRO OVEN*, By: Aurelia Dougan McCollom, February 19, 2022
Monkey Bread – Rhoades Rolls*, By: Aurelia Dougan McCollom, March 30, 2019 – My “original” recipe from the Ninja Multi-Cooker converted for the Foodi
Mostaccioli in the Ninja Foodi*, By: Debbie Sterner, August 8, 2019
Mozzarella Sticks with Eggroll Wrappers*, By: Madeline DiDonato, March 9, 2020
Mushroom Barley Soup - Foodi Instant Cooker*, By: Madeline DiDonato, January 19, 2020
Mushroom Brown Rice*, By: Chan Taylor, January 18, 2019
Nachos*, By: Aurelia Dougan McCollom, September 15, 2019
Navy Beans & Ham – (My Senate Bean Soup) – Ninja Foodi Pressure Cooker
Jiffy Cornbread - Ninja Foodi Grill, XL Oven*, By: Aurelia Dougan McCollom, January 19, 2021
New Orleans Red Beans & Rice*, By: David Marrione, October 26, 2019
No Boil Barilla Pasta*, By: Aurelia Dougan McCollom, August 23, 2019
Oatmeal Raisin Cookies – Ninja Foodi Grill or Ninja Foodi Deluxe 6.5 qt. or 8 qt.*, By: Aurelia Dougan McCollom, June 4, 2020
Olive & Thyme Loaf*, By: Patti Cobbs, January 29, 2020
Omelet*, By: Aurelia Dougan McCollom, April 28, 2019
Omelet*, By: Connie Benton, January 24, 2020
Orange, Honey Tofu with Soy Sauce Brussels Sprouts & Rice*, By: Randall McGouirk, February 23, 2020
Oreo’s & Reese’s Peanut Butter Cups*, By: Charity Bennett, January 15, 2019
Pacific Cod – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Pamela's Ninja Foodi Air Crisp Pretzel Stick*, By: Pamela Schwaner, January 15, 2019
Pamela’s Ninja Foodi Country-Style Ribs*, By: Pamela Schwaner, January 26, 2019
Pamela’s Ninja Foodi Egg Bites with Bacon & Cheese*, By: Pamela Schwaner, February 23, 2019
Pancakes – NINJA FOODI XL PRO GRILL*, By: Aurelia Dougan McCollom, February 19, 2022
Panko-Crusted Cod with Quinoa
Panko Parmesan-Crusted Tilapia
Parker House Dinner Rolls
Peach Cherry Crumble
Peach Cobbler*, By: Grisell Martinez, November 9, 2018
Peach Dump Cake*, By: Aurelia Dougan McCollom, October 16, 2020
Peanut Butter Cookies*, By: Jessica Conol, April 25, 2020
Penne & Sausage Ragu
Pepper Jack Pretzel Bites*, By: Pamela Schwaner, February 3, 2019
Pepperoni Pizza Pasta Bake*, (Photo by: Aurelia Dougan McCollom), Courtesy of the Ninja Website, August 12, 2019
Pepperoni Pizza Rolls – Frozen*, By: Andi Schuff, October 17, 2018
Pepperoni Pizza Stromboli*, By: Tina Rogers-Roberts, August 8, 2019
Petite Gold Potatoes*, By: Audrey Peters, April 29, 2019
Philly Cheesesteak Casserole
Pillsbury Grand Biscuits*, By: Catrina Arnold-Butts, December 26, 2018
Pillsbury Moist Supreme Chocolate Cake – Foodi Grill*, By: Aurelia Dougan McCollom, October 20, 2019
Pineapple Bread Pudding, By: David Marrione, October 30, 2019
Pineapple – Dehydrated*, By: Liz DeVigili, April 16, 2019
Pineapple Upside Down Cake*, By: Duane Arbegast, April 25, 2020
Pizza Burger*, By: Michael Riddle, June 17, 2020
Pizza Burgers*, By: Audrey Peters, July 30, 2019
Pizza – (Frozen & Reheated) – Ninja Foodi Air Fryer*, By: JoAnn Arden M Kilmer-Brown, January 6, 2021
Pizza (Mini) - Ninja Foodi XL Grill*, By: Sherry Weir, February 8, 2021
Pizza – Ninja Foodi Grill*, By: Patti Cobbs, March 8, 2020
Pork Belly – Ninja Foodi Grill*, By: Amanda Baker, February 11, 2020
Pork Belly*, By: Kristina Boyton, June 4, 2019
Pork Butt Roast, Boneless*, By: Jessica Conol, February 25, 2020
Pork Chops*, By: Aurelia Dougan McCollom, August 23, 2019
Pork Chops*, By: Aurelia Dougan McCollom, June 3, 2019
Pork Chops*, By: Luanne Herlofsky Kordiak, April 15, 2019
Pork Chops – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, December 16, 2019
Pork Chops - Ninja Foodi Grill*, By: David Marrione, October 18, 2019
Pork Chops & Pork Steaks – Foodi Grill, By: David Marrione, October 26, 2019
Pork Loin*, By: Emmy Earhart, April 15, 2019
Pork Loin with Gravy*, By: Jessica Conol, October 3, 2020
Pork Roast - Ninja Foodi*, By: Brandi Tatarchuk, February 8, 2022
Pork Steaks - Ninja Foodi Grill, By: Diane Wimmer, October 18, 2019
Pork Tenderloin Sandwich – Ninja XL Grill, or Any Foodi Appliance that will Air Crisp/Fry, By: Aurelia Dougan McCollom, March 10, 2021
Pork Tenderloin, Seasoned – Ninja Foodi Grill*, By: Brian Tollin, February 1, 2020
Pot Roast*, By: Missy Perkins Shaffer, February 15, 2019
Pot Roast Goodness – Foodi Deluxe Pressure Cooker*, By: Aurelia Dougan McCollom, July 3, 2020
Potato Salad*, By: Aurelia Dougan McCollom, February 5, 2020
Potato Wedges
Prawns - Ninja Foodi*, By: Danielle Ho, February 8, 2022
Prime Rib*, By: Heather Ann, January 5, 2021
Prime Rib*, By: Cindy Myers-Siford, April 23, 2019
Prime Rib Roast*, By: Jessica Conol, April 21, 2020
Prime Rib with Puff Pastry*, By: Chan Taylor, January 9, 2019
Puerto Rican Pork – Foodi Pressure Cook (PERNIL), By: Madeline DiDonato, February 20, 2020
Pulled Pork with Crispy Biscuits
Pumpkin Bread – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, October 21, 2020
Pumpkin Spice Cheesecake – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Quinoa Meatloaf*, By: Chan Taylor, January 28, 2019
M&M Cheesecake– Ninja Foodi Grill*, By: Aurelia Dougan McCollom, March 17, 2020 - (Original Recipe) By: Duane Arbegast, March 9, 2020
**I did not have M&M Minis. I used Peanut M&M’s.
Cheese Cake Ingredients:
2- (8 oz.) packages cream cheese – soft
1 Tbs. pure vanilla extract
2 eggs
8 oz. sour cream
1 cup M&M candy crumbs
½ cup Peanut M&M’s - optional
1/3 cup sugar
Graham Cracker Crust Ingredients:
1 Tbs. sugar
2 cups graham cracker crumbs
¼ cup Peanut M&M candy crumbs - optional
5 Tbs. butter - melted
1 7” springform pan
Directions:
In a bowl, mix the graham cracker crumbs, M&M candy crumbs, butter, and sugar until well mixed. (It will look a little dry, that’s ok.)
Pour the mixture into the springform pan. With a small bowl or “Pyrex” custard type cup, lightly press mixture into the pan to create the crust, going up the sides.
Place in the Ninja Foodi Grill.
Select Bake with a temperature of 300°F for 3 minutes. Remove when done.
To make the filler – Mix the soft cream cheese, sugar, sour cream, M&M candy crumbs, and vanilla in a bowl. Add the eggs. (Do not over mix.) It should be smooth with no lumps. Carefully pour the cheesecake mix into the springform pan.
Select Bake with a temperature of 300°F to begin preheating. When ready place the springform pan directly on the ceramic pan without a rack. Cook for 50 minutes. (Optional)-After cooking for 10 minutes, sprinkle the top with the M&M Minis. After the end of the 50 minutes of cook time, turn off the Ninja Foodi grill and leave the cheesecake inside with the lid closed for 10 minutes. After 10 minutes, open the lid and let it cool down inside an additional 10 minutes. After the last 10 minutes, take the cheesecake out and place on a wire cooking rack. When it seems cool enough, 20-30 minutes, refrigerate for 6-8 hours.
(This is all necessary to keep the cheesecake from cracking.)
After the 6-8 hours, and the cheesecake is cooled, carefully un-spring the pan to release the sides from the cheesecake.
To separate the bottom of the cheesecake from the springform pan bottom, simply take a long thin knife and slide it between the plate of the springform pan and the bottom of the cheesecake. Gently push at the base of the cheesecake onto a serving plate.
Cut slices and top as desired.
****
M&M Cheesecake– Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Cheese Cake Ingredients:
2- (8 oz.) packages cream cheese – soft
1 Tbs. pure vanilla extract
2 eggs
8 oz. sour cream
1 cup M&M candy crumbs
½ cup M&M Minis - optional
1/3 cup sugar
Graham Cracker Crust Ingredients:
1 Tbs. sugar
2 cups graham cracker crumbs
¼ cup M&M candy crumbs - optional
5 Tbs. butter - melted
1 7” springform pan
Directions:
In a bowl, mix the graham cracker crumbs, M&M candy crumbs, butter, and sugar until well mixed. (It will look a little dry, that’s ok.)
Pour the mixture into the springform pan. With a small bowl or “Pyrex” custard type cup, lightly press mixture into the pan to create the crust, going up the sides.
Place in the Ninja Foodi Grill.
Select Bake with a temperature of 300°F for 3 minutes. Remove when done.
To make the filler – Mix the soft cream cheese, sugar, sour cream, M&M candy crumbs, and vanilla in a bowl. Add the eggs. (Do not over mix.) It should be smooth with no lumps. Carefully pour the cheesecake mix into the springform pan.
Select Bake with a temperature of 300°F to begin preheating. When ready place the springform pan directly on the ceramic pan without a rack. Cook for 50 minutes. (Optional)-After cooking for 10 minutes, sprinkle the top with the M&M Minis. After the end of the 50 minutes of cook time, turn off the Ninja Foodi grill and leave the cheesecake inside with the lid closed for 10 minutes. After 10 minutes, open the lid and let it cool down inside an additional 10 minutes. After the last 10 minutes, take the cheesecake out and place on a wire cooking rack. When it seems cool enough, 20-30 minutes, refrigerate for 6-8 hours.
(This is all necessary to keep the cheesecake from cracking.)
After the 6-8 hours, and the cheesecake is cooled, carefully un-spring the pan to release the sides from the cheesecake.
To separate the bottom of the cheesecake from the springform pan bottom, simply take a long thin knife and slide it between the plate of the springform pan and the bottom of the cheesecake. Gently push at the base of the cheesecake onto a serving plate.
Cut slices and top as desired.
****
Mac & Cheese, By: Kathie Willey, July 26, 2019
Ingredients:
16 oz. box elbow macaroni
16 oz. jar Ragu Double Cheddar Sauce
2 cups water
saltine crackers, crushed - optional
Directions:
Add the water, pasta and sauce to the Foodi pot.
Select Pressure Cook High for 6 minutes, using a Quick Release. Stir. Add crushed saltine crackers on top.
Select Air Crisp with a temperature of 390°F for 5 minutes.
Quick, easy, & delicious.
****
Mac & Cheese – Recipe By: Sam - Presented By: Kenzie on ITKWD
Ingredients:
1 box (1 pound) dry elbow pasta
1 can (12 ounces) evaporated milk
¼ cup butter
1 teaspoon dry mustard
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon ground black pepper
4 cups water
½ block (8-ounces) prepared cheese product, cut in 1-inch cube
1 cup heavy cream
1 bag (8-ounces) shredded cheddar cheese, divided
1 cup panko breadcrumbs
½ stick (¼ cup) butter, melted
Directions:
1. Place pasta, evaporated milk, spices, and water into the Foodi pot. Stir well to combine.
2. Assemble Pressure Cooking Lid and press START/STOP to turn on unit. Select PRESSURE and turn to LOW. Press TIME, then turn dial to 2 minutes. Select START/STOP to begin.
3. When pressure cooking is complete, naturally release pressure for 10 minutes. After 10 minutes, quick release remaining pressure by moving pressure release valve to VENT position. Carefully remove pressure cooking lid when unit has finished releasing steam.
4. Stir prepared cheese product, butter, heavy cream, and 6 ounces cheddar cheese into pasta until incorporated.
5. In a bowl, stir together remaining 2 ounces cheddar cheese with breadcrumbs and melted butter. Top pasta evenly with bread crumb mixture.
6. Assemble Air Crisp lid; select AIR Crisp, set temperature to 375°F. Press TIME and turn dial to 7 minutes and select START/STOP to begin.
****
Mac & Cheese – No Boil Elbow Macaroni*, By: Aurelia Dougan McCollom, August 23, 2019
Ingredients:
1 cup No Boil Barilla elbow macaroni
¼ tsp salt
1½ cups water
1-2 cups shredded cheese – Your choice of cheeses(I used Mild Cheddar Colby, Monterey – your judgement to make cheesy)
1 Tbs. butter
¼ tsp pepper
¼ tsp dry mustard – just a little (zip) to the flavor (optional)
¼ cup heavy cream – or evaporated milk (You can try milk, I didn’t want a separation)
cheese for the top to brown
Directions:
Add the macaroni and water to the pot.
Select Pressure Cook Hi for 2 minutes with a 5 minute Natural Release, followed by a Quick Release. A little water should be left. Do not drain. Add the butter. Add pepper and a little dry mustard. Add the cheese a little at a time to melt. Continue stirring. Add the heavy cream or evaporated milk. Add more milk if necessary.
Once creamy, add cheese to the top.
Select Air Crisp with a temperature of 400°F for 5 minutes.
Enjoy!
****
Margaritaville Calamari Rings*, By:Shannon Gastelum Scott, March 9, 2019
Ingredients:
Margaritaville Calamari Rings
Directions:
Select Air Crisp. Pre-heat @ 400°F, for 4-5 minutes.
Heat 7-8 minutes! Crispy, not chewy! YUMMY!
****
Marie Callender's Frozen Pot Pie*, By: Aurelia Dougan McCollom, April 11, 2019
Ingredients:
10 oz. frozen pot pie – your choice of brand
Directions:
Place rack in lower position with handles in high position.
Select Bake 400°F to preheat for 5 minutes.
Cover edges of crust with foil. Crimp down. Place on rack when preheated.
Select Bake 400°F for 25 minutes. After time is up, completely cover pie with aluminum foil. Continue to cook for 15 minutes more. PERFECT!
My internal temperature was 178°F. The recommended temperature is 165°F.
****
Marie Callender's Frozen Pot Pie – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, October 19, 2019
*The Grill User Care Book suggests decreasing the temperature 25°F when converting a conventional oven recipe. Next time I will keep the original temperature as suggested to see the difference. The original temperature is 400°F.
I have to say, I am impressed with the Bake function when doing this pot pie.
Since the grill pot is 10x10, you can fit 3 at one time.
Ingredients:
10 oz. frozen pot pie – or your choice of brand
Directions:
Begin by preheating the Foodi Grill on Bake with a temperature of 375°F. While preheating, completely cover the pot pie with foil.
When ready place the pot pie on the grill pot.
Increase the time to 30 minutes. Just before the 30 minutes are up, open the lid and remove the foil. Continue cooking by increasing the time 10 more minutes for a total of 40 minutes cooking time. Temperature probe for a safe temperature of 165°F. When this temperature has been achieved, remove to a plate and invert.
****
Martha White Chocolate Chip Cake*, By: Patti Cobbs, July 6, 2019
Dessert- Martha White Chocolate Chip Muffins made into a cake in my Ninja Foodi.
Ingredients:
Martha White Chocolate Chip Muffin Mix
Directions:
Mix per package instructions. Prepare your 7-8” bundt or cake barrel pan with a non-stick coating.
Select Bake with a temperature of 325°F for 20 minutes. Test with a toothpick for doneness. Increase by 1-minute intervals until done if needed.
****
Martha White Mix Berries Muffins, By: Patti Cobbs, July 6, 2019
Ingredients:
Martha White Mix Berries Muffin Mix
Directions:
Mix per package instructions. Using your silicone egg bite mold, lightly spray with a non-stick coating. Evenly pour the mix into the molds.
Add 1 cup of water to the Foodi pot. Add the rack in the low position, or if you have the “Red OXO Sling”, place the mold.
Select Pressure Cook HI for 14 minutes using a Quick Release.
You can select Air Crisp with a temperature of 390°F for 2-3 minutes to brown the tops if desired.
****
Martha White Muffin Mix, By: Michael Bielick, April 11, 2019
Ingredients:
1 box muffin mix – your brand of choice
Directions:
Prepare mix per the instructions with ½ cup milk.
Pour batter into egg bite pan, place on trivet.
Pour 1 cup water in pot.
Select Pressure Cook HI with a time of 14 minutes using a Quick Release. Remove.
Remove pot to pour out excess water.
Select Air Crisp with a temperature of 400°F for 4-5 minutes, testing with a toothpick for doneness.
****
Mashed Potato Cakes - XL Grill or 5-in-1 Grill*, JoAnn Arden M Kilmer-Brown, January 13, 2022
Air Crisp function is used in this recipe.
I took left over mashed potatoes, added an egg, onions and enough flour to make them stiff.
Spray the pan liberally with butter spray. Drop by spoonfuls on the griddle pan. Slightly flatten. If using the 5-in-1 Grill, you can also use the bottom pan if you don’t have the accessory griddle pan.
Select Air Crisp with a temperature of 375°F. Cook for about 5 minutes or until brown. Flip and continue browning.
****
Meatball Pasta Bake
Prep Time 10 minutes Cook Time 25-30 minutes Servings 10
Ingredients:
2 pounds uncooked ground beef
2 large eggs
½ cup shredded (or ¼ cup grated)
Parmesan cheese
¼ cup milk
½ cup seasoned bread crumbs
½ cup fresh parsley, chopped
2 teaspoons granulated garlic
2 teaspoons kosher salt
3 tablespoons olive oil
2 jars (24 ounces each) marinara sauce
1 cup water
1 cup dry red wine
1 box (16 ounces) dry cavatappi pasta
1 cup ricotta cheese
1 cup shredded mozzarella
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: NATURAL 10 MINUTES
Directions:
In a large mixing bowl, stir together ground beef, eggs, Parmesan cheese, milk, bread crumbs, parsley, garlic, and salt. Mix until fully incorporated.
Form mixture into 20 meatballs; set aside.
Select SEAR/SAUTÉ and set to HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
After 5 minutes, add oil to pot, then add half the meatballs in one layer. Brown meatballs on all sides. Transfer meatballs to a bowl. Repeat with remaining meatballs.
Add marinara sauce, water, wine, and pasta to the pot; stirring to incorporate.
Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 2 minutes. Select START/STOP to begin.
When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release any remaining pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Select SEAR/SAUTÉ and set to MD. Select START/STOP to begin. Stir ingredients, then add meatballs and simmer for 10 minutes. Turn down heat if sauce comes to a boil.
After 10 minutes, stir in ricotta. Cover pasta mixture with mozzarella.
Select BAKE/ROAST, set temperature to 325°F, and set time to 5 minutes, or until cheese is melted, bubbly, and slightly browned.
When cooking is complete, serve immediately.
****
Meatloaf*, By: Aurelia Dougan McCollom, August 9, 2019
(My recipe converted to the Foodi from the Ninja Multi-Cooker 4-in-1)
Ingredients:
1 lb. ground chuck
¼ cup finely chopped green pepper
¼ cup finely chopped onion
salt & pepper to taste
2 Tbs. Worcestershire sauce or A-1 sauce
1 egg - beaten
½ cup bread crumbs
Topping:
ketchup – to the top
Directions:
Select Bake/Roast with a temperature of 350°F to begin preheating while mixing your ingredients.
Add all of the ingredients to a bowl. Mix well.
Add to a 7¾ x 3¾ x 2¾ loaf pan. Pat down. Add the ketchup and spread across the top. Cover with foil. (If you have an iGrill temp probe or something similar, insert the probe through the foil. Set the probe temperature for 155°F. The lid will close easily over the metal cord).
Using the Red OXO Sling or the Foodi reversible rack in the low position place the pan.
Set the time for 45 minutes. The last 10 minutes of cooking, remove the foil. Remove after 45 minutes or when temperature reaches 155°F.
****
Meatloaf - My take on "Cracker Barrel Meatloaf*, By: Beverley Funk Cook, February 24, 2019
Ingredients:
2 eggs
2/3 cup milk
32 Ritz crackers
4 ounces shredded sharp cheddar cheese
½ cup chopped onion
Montreal Seasoning
1½ lbs. ground beef
Glaze:
½ cup ketchup
½ cup brown sugar
1 tsp mustard
Directions:
In a bowl, beat the eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix and shape into loaf.
(I put foil on the rack for easy clean-up. Poke holes in the foil and put meatloaf on the foil.)
Add ½ cup water to the Foodi pot. Select Pressure HI. Set the time for 15 minutes. Do a Natural Release for 5 minutes. Then Quick Release.
Covered the top with glaze.
Select Air Crisp and the temperature of 390°F for 8 minutes.
It was very good!
****
Meatloaf in A Springform Pan*, By: Aurelia Dougan McCollom, March 26, 2019
(My recipe converted to the Foodi from the Ninja Multi-Cooker 4-in-1)
Ingredients:
1 lb. ground chuck
¼ cup finely chopped green pepper
¼ cup finely chopped onion
salt & pepper to taste
2 Tbs. Worcestershire sauce or A-1 sauce
1 egg - beaten
½ cup bread crumbs
Topping:
ketchup – to the top
1½ cups water – for the pot
Directions:
Select Bake/Roast with a temperature of 350°F to begin preheating while mixing your ingredients.
Add all of the meatloaf ingredients to a bowl. Mix well.
Add to a 3" square springform pan. Pat down.
Add the water to the Foodi pot.
Place the pan in the Red OXO sling or use the reversible rack in the low position.
Select Pressure Cook High for 35 minutes with a Natural Release of 5 minutes, followed by a Quick Release. Internal temp was 165°F. Perfect. I then applied the ketchup to the top and set the Foodi to Broil for 5 minutes. It was very moist!
****
Meatloaf – Ninja Air Oven*, By: Lauren Scerbak, February 20, 2020
I adapted this meatloaf recipe from one I found online for my Air Fry Oven.
Ingredients:
For the Meatloaf:
2 eggs
2/3 cup milk
1 sleeve Ritz crackers, crushed
4 oz. cheddar cheese
1½ lbs. meatloaf mix or chop meat
salt & pepper, to taste
*
For the Glaze:
½ cup ketchup
½ cup brown sugar
Directions:
Beat together eggs, then add milk and crackers. Add cheese and meat. Mix together well. Shape into 2 loaves. Add to the baking tray lined with parchment. (The parchment helps with the splatter.)
Select Air Roast with a temperature of 350°F to begin preheating. When ready, add the meatloaf. Roast meatloaf for 30 minutes.
Spoon desired amount of glaze onto each loaf and return to oven for 5 minutes.
Let rest for about 5 minutes and enjoy!!
****
Meatloaf Stuffed Green Pepper Rings, By: Lisa Rash Gay, July 26, 2019
Ingredients:
1 lb. hamburger
1/3 sleeve soda crackers - crushed
1 egg - beaten
¼ onion - diced
2 green pepper rings, diced
1 garlic - chopped
salt and pepper - to taste
McCormick’s steak seasoning – to taste
¼ inch ring slices – to be stuffed with meat
Kraft honey bbq sauce – optional for air crisp
cheddar Jack - optional or cheese of choice
Havarti cheese – optional or cheese of choice
Hawaiian slider buns
Directions:
Select Sear/Sauté. Sauté diced green pepper, onion and garlic. Remove from the Foodi pot. Wipe out the pot.
In a bowl, add to the remaining hamburger ingredients and form into hamburgers. Stuff the green pepper rings. meatloaf and stuffed it in green pepper rings.
Select Air Crisp with a temperature of 390°F for 5 minutes. Flip them over and cook 4 more minutes. Add the Kraft honey bbq sauce and brown.
Digital probe for your desired temperature. Add a slice of cheddar Jack and a slice of Havarti cheese on each one. Serve on Hawaiian slider buns.
The green pepper rings were roasted from the cooking. They were delicious.
It made 6 sliders.
****
Mexican Chicken for Chicken Tortilla Soup*, By: Aurelia Dougan McCollom, October 25, 2020
(This recipe makes a great taco, enchilada, or quesadillas filling. Just strain the broth and do not use. You can also use the broth for other soups.)
Ingredients:
2 boneless, skinless chicken breasts, & 3 bone in/skin on drumsticks
water to cover chicken
1 Tbs. chili powder
½ tsp. Ancho chili powder
1 tsp. sea salt - fine grind
2 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
Directions:
Place all of the ingredients in the Foodi Pressure Cooker/TenderCrisp or Deluxe cooker pot. Stir. Be sure water covers the chicken.
Place the pressure cooker lid, making sure the pressure valve is set to seal. Select Pressure Cook High for 30 minutes with a Natural Release of 20 minutes, followed by a Quick Release. Carefully remove the lid. Remove the pot from the base.
Using tongs, remove the chicken to a plate or bowl. Remove the meat from the drumstick. Discard the skins and bones. Using to forks, shred all of the chicken. If desired, strain the broth.
Add the meat, broth, and the ingredients from the “Chicken Tortilla Soup” recipe to the pot, except the chips, sour cream and cheeses.
*Use any chicken pieces as desired. The weight of the pieces used was just over 1½ lbs.
****
Mini Cheesecake Bites, Tarts & Pies – Ninja Foodi Grill*, By: Duane Arbegast, May 1, 2020
Ingredients:
2- 8 oz. packages cream cheese
1 tbs. vanilla
2 eggs
8 oz. sour cream
½ cup sugar
Graham Cracker Crust Ingredients:
1 Tbs. sugar
2 cups graham cracker crumbs
8 Tbs. butter
Directions:
In a bowl, mix the graham cracker crumbs, butter, and sugar until well mixed. (It will look a little dry, that’s ok.)
To make the filler – Mix the soft cream cheese, sugar, sour cream, and vanilla in a bowl. Add the eggs last. (Do not over mix.) It should be smooth with no lumps. This is enough mix to make 5 trays of mini bites, 8 mini tarts, or 8 mini pies. Set aside.
Mini Bites – Take mini cup liners and place in each cup. Use 1 teaspoon of the graham cracker crumbs and fill each cup. Using a Coke bottle, invert and with the lid on the bottle press the cap in the center of each cup. Using a Ziplock sandwich bag, fill with some of the cream cheese mixture. Seal the bag. Snip a corner of the bag with scissors. Squeeze the bag and fill with a little of the mix.
Select Bake with a temperature of 300°F to begin preheating. When ready place the mini bites directly on the ceramic pan without a rack. Cook for 15 minutes, rotating the pan after 7 minutes of baking. After the bake, turn off the Ninja Foodi Grill and leave the cheesecake inside with the lid closed for 10 minutes. After 10 minutes, take the cheesecake out and place on a wire cooking rack. After it has cooled, refrigerate for 4 hours.
Mini Tarts & Mini Pies – Use 5 tablespoons of the graham cracker crumbs, and fill each tart or pie cup. Press the crust to the sides and bottom. Fill each cup wth the cream cheese mixture. Place 2 at a time in the Ninja Foodi Grill ceramic pan.
Select Bake with a temperature of 300°F to begin preheating. When ready place the mini bites or pies directly on the ceramic pan without a rack. Cook for 20 minutes, rotating the cups 180° after 10 minutes of baking. After the bake, turn off the Ninja Foodi Grill and leave the cheesecake inside with the lid closed for 10 minutes. After 10 minutes, take the cheesecake out and place on a wire cooking rack. After it has cooled, refrigerate for 4 hours. The tarts have a thinner center than pies.
This recipe made 1 tray of mini bites, 2 tarts and 4 pies. Choose different pans, or select only one.
Cut slices and top as desired.
****
Mini Deep-Dish Bacon and Egg Pizzas Schwan’s item 489*, By: Andi Schuff, October, 17, 2018
I normally cook these in the pre-heated oven @ 375 for 16 minutes. I cooked these in the Foodi using the Bake/Roast feature for 5 minutes @ 350, and they turned out perfect.
****
Mini Marshmallows - Dehydrated, March 12, 2020
Ingredients:
1 package mini marshmallows
Directions:
Arrange the marshmallows without touching on the dehydrating racks.
Place the racks in the Foodi pot. Close the lid.
Select dehydrate with a temperature of 165°F. Dehydrate for 2-3 hours, checking after 2 hours. Continue dehydrating until your desired dryness.
****
Miso Glazed Salmon with Bok Choy
Prep Time 10 minutes Cook Time 7-9 minutes Servings 4
Ingredients:
1 cup jasmine rice, rinsed
¾ cup water
4 frozen skinless salmon fillets (4 ounces, 1-inch thick each)
1 teaspoon kosher salt
2 tablespoons red miso paste
2 tablespoons butter, softened
2 heads baby bok choy, stems on, rinsed, cut in half
¼ cup mirin
1 teaspoon sesame oil
Sesame seeds, for garnish
APPROX. PRESSURE BUILD: 5 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place rice and water into the pot. Stir to combine. Place reversible rack in pot, making sure rack is in the higher position.
Season salmon with salt, then place on rack. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/STOP to begin.
While salmon and rice are cooking, stir together miso and butter to form a paste. Toss bok choy with mirin and sesame oil.
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Gently pat salmon dry with paper towel, then spread miso butter evenly on top of the fillets. Add bok choy to the rack.
Close crisping lid. Select BROIL and set time to 7 minutes. Select START/STOP to begin, checking for doneness after 5 minutes.
When cooking is complete, remove salmon from rack and serve with bok choy and rice. Garnish with sesame seeds, if desired.
A tip from the Ninja® Kitchen Team
Want to use fresh salmon instead of frozen? Pressure cook only the white rice. Add the fresh salmon fillets as instructed in step 6. At step 7, broil the salmon for up to 15 minutes, or until the internal temperature reaches 145°F.
****
Mississippi Pot Roast with Mushrooms & Onions*, By: Anna Politano Ninehouser, September 15, 2019
Ingredients:
3 lb. chuck roast, dried with paper towels
1 packet powder ranch dressing
1 packet brown gravy mix
1 Vidalia onion, sliced
8 oz. sliced mushrooms
2 Tbs. avocado oil
1¾ cup beef broth
Several pepperoncini
½ cup pepperoncini juice
1 stick butter
¼ cup cornstarch
¼ cup cold water
Directions:
Select Sear/Sauté High. Heat for 4-5 minutes. Add the oil. Wait for oil to heat up and add the roast. Sear on all sides until nice and brown. Remove from Foodi.
Add onions and sauté until caramelized, then add mushrooms and sauté for a few minutes.
Add beef broth and deglaze pot. Also add the pepperoncini juice.
Return roast to pot and pour ranch packet and brown gravy packet on top. Add the stick of butter to the center of the roast. Place pepperoncini around the stick of butter.
Place the pressure cooker lid on the Foodi. Make sure valve is in seal position. Select Pressure Cook High for 60 minutes with a Natural Release for 30 minutes, followed by a Quick Release.
Remove roast and let it rest on a serving dish. Remove onions, mushrooms and pepperoncini and place on top of roast.
Pour gravy into fat separator, then pour back into pot without the fat.
Select Sear/Sauté High and heat until it starts to bubble.
Mix the cold water and cornstarch together until there are no lumps. Pour slowly into pot while stirring constantly. Let cook for a minute or so.
Slice or shred beef and serve with gravy.
ENJOY!
****
Mocha Frappe – Ninja Foodi Hot/Cold Blender*, By: Aurelia Dougan McCollom, June 26, 2020
I took my Frappe recipe from our JAGAT Files and converted it to the Ninja Foodi Hot/Cold Blender. This is wonderful!
FYI: If you wanted to make a Frosty or a shake, this is the way to do it. Just leave out the coffee & Torani flavoring.
Ingredients:
6 oz. brewed coffee – I make the coffee in my Ninja Coffee Bar; using the Brew setting and set to ½ carafe.
Measure out 3 ounces and freeze in small silicone containers. Once frozen, I pop them out and place the coffee cubes in a Ziplock bag.
2 oz. Torani French Vanilla Syrup – or your favorite brand and flavor
½ cup milk or cream
1/3-½ cup chocolate Hersey’s Syrup
2 cups vanilla ice cream – or your favorite flavor
1 maraschino cherry – optional
Cool Whip aerosol cream topping – optional
Hersey syrup – to drizzle on top, optional
Directions:
Add the ingredients to the pitcher as listed.
Select Smoothie, and let the Ninja Hot/Cold Blender work it’s magic!
A nice thick drink. Just add a straw and a spoon!
****
Mojo Chicken with Black Beans - Ninja Foodi Grill*, By: Randall McGouirk, January 23, 2020
(VERY EASY)
Ingredients:
2 large chicken breast (boneless and skinless)
½ pack regular taco seasoning
4 tablespoons olive oil
1 lime
parsley (for garnish)
2 garlic cloves, peeled
1 red onion, diced
1 tablespoon dried cilantro
Salt & pepper, to taste
Ingredients:
Insert the Grill plate into the Ninja Foodi Grill.
Select the Grill High setting, to begin preheating.
Mix taco seasoning, cilantro, garlic, red onion with olive oil until well combined. Pour the mixture over chicken breast and set aside. Place If your Ninja Grill has the Thermometer Probe, insert into (1) of the chicken breast (thickest area).
Once the grill flashes “add food”, add the chicken into the Ninja and pour the mixture from the bowl over the chicken.
Set the cooking done temperature on the probe to 165°F. Close the lid. Chicken will cook to optimum temperature and come out perfect. You can serve this with rice and black beans.
*Added comment: If your Grill does not have the probe, you can check manually throughout the cooking time, achieving the same result. Depending on the size of the breast, it takes about 8-10 minutes. Do not turn.
****
Monkey Bread – Rhoades Rolls – NINJA XL PRO OVEN*, By: Aurelia Dougan McCollom, February 19, 2022
Ingredients:
½ cup butter (one stick) - cut into pieces + 2 tablespoons for the bottom on the pan
chopped pecans – sprinkle around bottom and sides of bundt pan
12-16 frozen rolls
1 - 3 oz package Cook and Serve Butterscotch Pudding - not instant
¾ cup packed brown sugar
2 teaspoons cinnamon
Pam
Directions:
Cut-up butter stick in small pieces. Cut-up the 2 tablespoons of butter.
Spray the bottom and sides of a bundt pan with Pam.
Sprinkle the bottom and sides of the pan with chopped nuts. Add the 2 tablespoons of cut-up butter around the bottom.
In a bowl, mix dry pudding, cinnamon, and brown sugar.
Place a layer of frozen rolls in pan, spoon some pudding mixture, then more rolls, pudding mixture, and continue layering until done with pudding on top. Top with the 1 stick of cut butter over the rolls.
Let set overnight in the oven (about 8 hours).
The next morning bake @350°F for about 30-35 minutes.
You can test for doneness by tapping a roll. If it sounds hollow, it’s done.
****
Monkey Bread – Rhoades Rolls*, By: Aurelia Dougan McCollom, March 30, 2019 – My “original” recipe from the Ninja Multi-Cooker converted for the Foodi
Ingredients:
10-12 Rhoades Frozen Rolls (or a brand of your choice) – depending on the size of your pan you can increase or decrease the amount of rolls. (In the Ninja Multi-Cooker. I normally use 10-12).
1 small box butterscotch pudding (not instant) (You will not use the whole box) – sprinkled over each roll to cover
¾ cup butter - melted
¾ cup brown sugar – sprinkled on top to cover
1 cup chopped nuts – your choice
PAM – non-sticking spray
Directions:
I used a 9” bundt pan.
Spray with PAM or similar non-sticking spray.
Add nuts to the bottom of the pan. Place the frozen rolls on top of the nuts. Layer a couple over the 1st row. Sprinkle with more nuts, if desired. Don’t over fill the pan; they will rise. Sprinkle the pudding over the rolls; just enough to cover each one. Sprinkle the brown sugar over the rolls. Pour the butter overall.
Place the rack in the Foodi in the low position, so the handles are up for you to grab. Place the pan on the rack. Close the Foodi lid.
(Your Foodi is cold. DO NOT TURN ON! Let them rise for 7 hours or longer. I normally do this for an overnight rise and bake in the morning. They have been in as long as 8 hours before baking.)
Select Bake with a temperature of 350°F for 22-24 minutes.
You can test to see if they are baked after 20 minutes. If you tap on the top of the roll and it has a hollow sound, they are done.
Remove carefully. Place a large plate on top of the pan and invert. They will fall right out, with the nuts and sauce dripping all of the wonderful stickiness!
**Pan size is optional. I also have a square 3” tall springform, 3” tall barrel and 2” tall springform.
****
Mostaccioli in the Ninja Foodi*, By: Debbie Sterner, August 8, 2019
Ingredients:
1 teaspoon olive oil
½ cup diced onions
1 lb. lean ground beef, 93%
1 Tablespoon garlic- minced
1 teaspoon sugar- I omitted
1 Tablespoon Italian seasoning-omitted
½ teaspoon red pepper flakes
2 cans beef broth - 29 ounces total (I used 3¼ cups because I added a can of Ro*tel)
1- 24-ounce jar pasta sauce
1 cup water - swirled in pasta jar
1 lb. dried mostaccioli noodles
2 cups Mozzarella Cheese-I added a couple handfuls of shredded Colby also
Directions:
Select Sauté Hi. Add the olive oil. When hot add the onions, garlic and meat. Stir to break up meat and sauté vegetables. Cook until meat is cooked through.
Turn off the Ninja Foodi.
Add sugar, Italian seasoning and red pepper flakes. Stir.
Pour in the pasta sauce and water. Add the beef broth and Ro*tel, or just broth. Stir well.
Add the pasta, but DO NOT STIR! If you stir, you are likely to get a burn or error message.
Make sure that all pasta is covered by liquid, just push down on the noodles with a spatula until they were covered with liquid.
Add the pressure cooker lid.
Select Pressure Cook Hi for 3 minutes with a Natural Release of 3 minutes followed by a Quick Release. Turn off Ninja Foodi.
Open the pressure cooker lid and stir pasta together. Stir well to be sure pasta is not stuck together.
Add in 1 cup of shredded mozzarella cheese and stir. (I always add more).
Sprinkle remaining mozzarella cheese on top. (I added Colby also).
Close the Air Crisp lid. Select Broil with a temperature of Hi for 5 minutes, or until cheese is melted and golden brown.
Notes
Tips for this recipe:
1. It’s tempting to want to stir this recipe before starting to cook under pressure. Don’t do it! Resist the temptation! If you stir this recipe after you have added the pasta, you will end up with a burn or error message.
2. Buy 93% lean ground beef when cooking under pressure in the Ninja Foodi.
****
Mozzarella Sticks with Eggroll Wrappers*, By: Madeline DiDonato, March 9, 2020
Ingredients:
egg roll wraps
mozzarella cheese sticks
PAM or oil spritz to spray the wrappers
Directions:
Spritz each side of the egg roll wraps. Place a cheese stick and roll. Place in the Air Crisp basket.
Select Air Crisp with a temperature of 375°F for 4 minutes.
****
Mushroom Barley Soup - Foodi Instant Cooker*, By: Madeline DiDonato, January 19, 2020
Made Mushroom Barley Soup for my workday lunches. It came out really good. It reminds me of the soup from Kiev Diner that was in the East Village of Manhattan.
Ingredients:
16 oz. mushrooms. sliced
4 cups vegetable broth, low sodium
½ cup barley, pearled
2 celery stalks
1 carrot
½ onion, diced
2 tablespoons olive oil
½ teaspoon marjoram
½ teaspoon sage
½ teaspoon parsley flakes
½ teaspoon ground black pepper
2 bay leaves
salt to taste
Directions:
Set the Ninja Instant Cooker to the Sauté setting and add olive oil. When oil is hot, add carrots, onions and celery. Sauté for 4-5 minutes or until onions are just becoming translucent. Then add mushrooms and continue sautéing for another 3 minutes.
Press cancel to stop the sauté cycle and add vegetable broth. Use a wooden spoon to deglaze the bottom of the pot (scrape the cooked-on bits.)
Add herbs, barley, salt and pepper. Stir well.
Secure the Pressure Cooker Lid.
Select Pressure Cook High with a time of 20 minutes with a Natural Release of 10 minutes, followed by a Quick Release. Remove the lid. Remove the bay leaves and stir. You’re now ready to serve.
(Optional - mix corn starch and water and add it to soup at the end to make it thicker and creamier)
****
Mushroom Brown Rice*, By: Chan Taylor, January 18, 2019
Ingredients:
1 cup brown rice (rinsed)
10.5 oz. beef broth
10 baby portabella mushrooms, sliced
1 Tbs. unsalted butter
1 cup water – for the pot
Directions:
Place all ingredients in an ovenproof bowl on rack in the lowest position. Add the water to the cooking pot. Select Pressure. Pressure cook in HI for 25 minutes. Use natural release after 10 minutes. Fluff before serving.
****
Nachos*, By: Aurelia Dougan McCollom, September 15, 2019
Since my 6.5 qt. Foodi is in Branson, this was made in the 8 qt. I used 2 round silicone racks. The reversible rack was on top of them to raise it up. I just didn’t want the rack close to the heating element. This method worked perfectly. If you are using the 6.5 qt. Foodi, you may need to use 1, or just the reversible rack only. Use your judgement. I don’t have mine here to see. (I think one was a silicone egg rack).
Ingredients:
1 lb. ground beef
taco seasonings
tortilla chips – Mission Chips were used in this recipe
Mexi-blend cheese
Tostitos Salsa Con Queso
refried beans
*toaster size pizza pan – 8” in diameter
*aluminum foil
toppings as desired for serving
Directions:
Add the ground beef to the Foodi pot.
Select Sear/Sauté to brown. Drain any excess grease if necessary. Add the taco seasoning according to the package directions. Heat thoroughly. Remove to a bowl. Wipe out the pot.
Line your pan with aluminum foil and crimp up the sides. (If you don’t have a pan, just use the foil). It makes for an easy clean-up.
Using the back of a spoon, spread some refried beans on each chip. Place a layer of chips around the pan, overlapping. Sprinkle on some meat, then Mexi-blend, and then dollops of the queso. Add another layer following the same directions.
Using the reversible rack in the low position, place the pan on the rack. (This pan will not fit on the rack in the high position).
Lower the rack into the Foodi.
Select Air Crisp with a temperature of 360°F for 5 minutes to melt the cheeses. This time and temperature was perfect for me.
Carefully remove the rack.
Pull the foil onto a plate and enjoy! Garnish as desired.
****
Navy Beans & Ham – (My Senate Bean Soup) – Ninja Foodi Pressure Cooker
Jiffy Cornbread - Ninja Foodi Grill, By: Aurelia Dougan McCollom, February 5, 2020
1 Tbs. oil – to prevent foaming (Google is your friend)
2 cups chicken stock – or just use water
stock from the ham bones
water – to cover
1 lb. great northern beans
1 cup chopped onion
2 garlic cloves, minced
1 cup chopped celery
2/3 cup mashed potato flakes
¼ cup chopped parsley
1½ tsp salt
½ tsp pepper
1 tsp nutmeg
1 tsp oregano
1 tsp basil
1 bay leaf
ham pieces
Ham Directions:
Before I started the soup, I had 3 smoked ham bones with meat on them in the freezer. I added them (frozen) to the Foodi pot with 5 cups of water. Place the pressure lid with vent set to seal. Pressured on High with a time of 1 hour, using a natural release. Removed from the pot to cool and took off the meat. I discarded the bones, and strained the liquid, reserving for the soup.
Soup Directions:
Rinse and sort beans.
Add the beans, vegetables, seasonings, meat, and oil. Cover with the broth stock, and water by a couple of inches.
Place the pressure cooker lid with vent set to seal.
Select Pressure Cook High for 28 minutes, using a Natural Release. Carefully remove the lid, facing away from you.
Stir gently and test the beans for tenderness. If still a little hard, continue to pressure cook by adding a couple of minutes, using a Natural Release. (Mine were perfect at 28 minutes.)
Thicken with the instant potato flakes. Sprinkle a little at a time and stirring, until your desired thickness.
So incredibly easy and no soaking the beans overnight!
*Added comment – You can add all of the ingredients, including the ham bone at the same time and fix the soup, using the soup directions. I chose not to because I had 3 of them.
Jiffy Corn Bread – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, February 5, 2020
Ingredients:
Jiffy cornbread muffin mix, (1 box requires:)
1 egg
1/3 cup milk
*Ateco Cake Heating Core from Amazon– set of 4 – (optional)
Directions:
Select Bake on the Foodi Grill with a temperature of 325°F to begin preheating.
While preheating, mix your ingredients as stated on the box. Spritz your baking pan (I used an 8” barrel cake pan) with oil to prevent sticking. Pour in the batter.
When ready, place a cut cookie sheet liner on the bottom of the preheated Grill pan, to prevent scratching. Place the pan on top.
Set the time for 25 minutes. Test for temperature after 16-18 minutes. Doneness should be 194°F.
Cook time actually only took 18 minutes.
*Directions for the XL Oven*
For the cornbread I used my Ninja multi-purpose pan from my Ninja Multi-Cooker. It fit perfectly.
Preheat using the Bake function, decreasing the temperature 25°F. I used shelf 3.
While preheating prepare the cornbread mix as directed. (I have always let my mix rest in the bowl for about 4 minutes after mixing, then giving it a stir and pouring into the prepared pan.)
Spray the pan with Baker’s Joy. It is an oil flour mixture. If using the heating core, place in the center of the pan and spritz it also.
Pour the mix into the pan and even out.
Decrease the oven temperature on the box by 25°F. and set the time for 25 minutes. Test with a toothpick for doneness. (I honestly don’t remember the finished time, but I don’t think I went over the 25 minutes.)
NOTE: Most of you might remember the problem I was having fixing cakes using my barrel pan in the Ninja Foodi Pressure Cooker/TenderCrisp, or the 5-in-1 Grill. I could never get the center done and sticking to the pan. While in Branson, I was on Amazon and found the Ateco Cake Heating Core from Amazon– set of 4 for baking. Solved my problem! I use them for all of my baking now. So, if you are having the same issue I had, I highly recommend them. They were only $6.48.
****
New Orleans Red Beans & Rice*, By: David Marrione, October 26, 2019
Total time: 1 hour
Prep time: 10 minutes
Cook time: 50 minutes
Yield: 6-8 servings
Ingredients:
1 tablespoon oil
1 pound smoked sausage, sliced
¼ stick butter
2 cups chopped seasoning blend (onions, celery, green bell peppers, parsley flakes)
1 clove garlic, chopped
1 (1-pound) package Red Kidney Beans*
6 cups water
1 bay leaf
Salt - to taste
Pepper - to taste
Cajun seasoning to taste
Hot cooked rice
* If Camellia or Blue Runner brand beans or available in your area, I strongly recommend you using either of these two brands, but any brand will be fine.
Directions:
1) Rinse and sort beans.
2) Select Sear/Sauté and add the oil to pot.
3) Add sliced sausage, and sauté for about 5 minutes or until browned.
4) Remove sausage to a paper towel-lined plate and reserve.
5) Add the butter to the pot, along with chopped seasoning blend and garlic, and cook until onions turn soft and clear.
6) Add cooked sausage back to the pot, along with the beans, water, and bay leaf. Stir.
7) Turn Sauté mode off. Place PC lid on pot, twist to lock the lid, and turn the valve to SEAL.
8.) Select Pressure Cook High with a time of 40 minutes.
9) When the timer beeps, do a Natural Release naturally for 20 minutes, followed by a Quick Release.
10) Remove lid and use a spoon or potato masher to mash beans to desired creamy consistency.
11) Add salt, pepper, and Cajun seasoning to taste.
12) Serve over hot cooked rice, with a side of homemade corn bread!
YUM YUM! COME & ‘GIT YOU SOME!
Le Bon Temps Roule!
Cooking Tips:
Firm smoked sausage will hold its shape during cooking, but softer sausage may not.
If you prefer, you can wait to add the cooked sausage back to the pot after the beans have finished cooking.
NO SOAKING IS NEEDED if you cook the beans for 40 minutes at HIGH PRESSURE.
If you do soak your beans, cut the cook time in half - (20 minutes at high pressure.)
Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of naturally releasing pressure, then re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.
****
No Boil Barilla Pasta*, By: Aurelia Dougan McCollom, August 23, 2019
Ingredients:
1½ cups water
1 cup No Boil Elbow Macaroni
½ tsp. salt
Directions:
Add the water, macaroni and salt to the Foodi pot.
Select Pressure Cook High with a time of 2 minutes using a Natural Release for 5 minutes, followed by a Quick Release.
For a cold pasta salad, rinse pasta in cold water.
The pasta was perfect.
****
Oatmeal Raisin Cookies – Ninja Foodi Grill or Ninja Foodi Deluxe 6.5 qt. or 8 qt.*, By: Aurelia Dougan McCollom, June 4, 2020
These are so good! I had both cookers working at the same time.
I made 45 cookies. You better HIDE them if you want one! There weren’t 45 cookies when I got up this morning!
Feel Free to use your favorite cookie recipe, but the times most likely will stay the same.
Ingredients:
2 sticks unsalted butter, softened
1 cup brown sugar, packed
1 cup granulated sugar
2 large eggs, beaten
1 Tbs. vanilla extract
1½ cups all-purpose flour
¾ tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. cloves
½ tsp. allspice
½ tsp. ground nutmeg
1½ cups raisins
½ cup chopped walnuts (optional)
3 cups Old Fashioned rolled oats – (Do NOT use instant)
Directions:
1. Insert the Ninja Indoor Grill Roast Rack into the grill. Pre-heat the Ninja Grill to 325°F.
2. In a large mixing bowl, beat butter until creamy. Add the brown sugar and white sugar, beat until fluffy, about 3 minutes. Beat in eggs, one at a time. Add the vanilla extract.
3. Mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir the dry ingredients into the butter-sugar mixture. Stir in the raisins and nuts. Stir in the oats.
4. Spoon out the dough by large tablespoonfuls onto a cut to fit baking mat or parchment paper.
When the Grill is ready, using a spatula, slide it under the mat and transfer to the Grill Roast Rack. (I use a “pancake” spatula. It is wider than a regular spatula and works great.)
5. Bake 12 minutes. Remove. (Because I am short, I remove the entire ceramic baking pot to a trivet on my table to make it lower. Slide the pancake spatula under the mat and lift out, to a rack.) Return the ceramic pot, add another batch of dough.
6. Cool 1 minute on the baking mat. Then carefully remove them, using your spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store in a tightly covered container.
**Foodi Deluxe 6.5 qt. or 8 qt. Baking Directions:
You will be using the same baking directions as the Ninja Foodi Grill, except, you will be using the reversible rack in the Low position. The times are the same for baking.
When done, remove the rack, tip and the mat or parchment paper will slide to your rack for the 1 minute cooling time; then remove to the cooling rack. While cooling to remove, prepare your next batch.
Close the lid for the Foodi Deluxe to keep in the heat. Reset the time and temperature or, like I do, set it for a longer time to keep it continually heating.
I also made a batch of each using the Air Crisp Baskets for both machines. I lined both baskets with the baking mat or parchment paper.
I found it more difficult getting the cookies out the Foodi Deluxe Air Crisp Basket because it is much deeper than the Grill Air Crisp Basket. I won’t be using the Air Crisp Basket for the Deluxe in the future for cookies.
****
Old Bay Shrimp*, By: Madeline DiDonato, March 8, 2020
Old Bay shrimp steamed in Foodi, parmesan polenta, and roasted asparagus.
Ingredients:
2 lbs. shrimp
1-2 Tbs. EVOO (Extra Virgin Olive Oil)
1 sliced onion - divided
5-6 smashed garlic cloves
2 tsp Old Bay seasoning – for Foodi pot
4 oz white cooking wine – for Foodi pot
4 oz chicken broth
Directions:
Toss the shrimp with ½ of the sliced onion, smashed garlic cloves and Old Bay seasoning. Add to the Air Crisp Basket. Add the white cooking wine, chicken broth and the remaining sliced onion to the Foodi pot.
Secure the pressure cooking lid, making sure the valve is set to vent.
Select Steam with a time of 10 minutes.
****
Olive & Thyme Loaf*, By: Patti Cobbs, January 29, 2020
Recipe is for a 1 lb. loaf.
Ingredients:
1 tsp active dry yeast
2 cups bread flour
¼ cup wheat flour
1 cup water
1 Tbs. sugar
¼ tsp salt
1 tsp dried Thyme
2 Tbs. olive oil
1/3 cup Kalamata olives, pitted & chopped
Directions:
Mix all ingredients and knead into a ball.
Pour a small amount of olive in the Foodi Pot & coat the dough ball.
Select the Dehydrate setting. Set the temperature for 105°F for 1 hour. After 30 minutes of cooking time, punch down dough & form again into ball. Return to the Foodi pot to rise again for the balance of the remaining 30 minutes.
With a sharp knife mark an X in the top of the risen dough.
Select the Bake setting. Set the temperature to 325°F for 25 minutes.
Remove & cool on a rack.
****
Omelet*, By: Aurelia Dougan McCollom, April 28, 2019
Ingredients:
3 eggs – beaten
1 tsp. butter
¼ cup green & red pepper – diced
¼ cup onion – diced
salt & pepper – to taste
3 strips bacon – crisp and broken
shredded cheddar cheese – to cover the top before folding
Directions:
Select Sauté HI. Add the butter and vegetables. Sauté until soft. Remove to a bowl. Wipe out the pot.
Whip the eggs.
Select Sauté using Medium heat. Add the eggs. Season. Add the vegetables and bacon. After eggs begin to set, use a spatula or Spurtle to go along the eggs to loosen to begin to turn. When eggs are set, add the shredded cheese to cover. Lift a corner of the eggs to check for browning. Flip over ½ to make your omelet, and seal.
Add any meat, vegetable flavor of cheese you desire! Change it up to suit you!
****
Omelet*, By: Connie Benton, January 24, 2020
Ingredients:
1-2 slices bacon
2 eggs – beaten
bacon grease
1 tsp. butter
green onion – diced
shredded cheddar cheese – or multiple cheeses of choice
Directions:
Select Air Crisp with a temperature of 390°F and fry the bacon to your desired crispness, turning as needed. Remove the basket. Let the bacon cool and break into pieces. Remove most of the grease from the pot.
Beat the eggs. Stir in a little cheese.
Select Sear/Sauté Medium. Add the butter to your desired amount of the bacon grease. Sauté the green onions for 1-2 minutes, or until soft. Add the egg & cheese mixture. Let it cook until set on the bottom.
Turn off the Foodi. Add more cheese, and the bacon.
Select Air Crisp with a temperature of 390°F for another minute. Fold the omelet in half. Add a little cheese to the top. Turn off the Foodi. Close the lid to melt the cheese.
****
Orange, Honey Tofu with Soy Sauce Brussels Sprouts & Rice*, By: Randall McGouirk, February 23, 2020
Ingredients:
1 lb. extra firm tofu - (2 packages)
2 mandarin oranges
1/3 cup honey
1/3 cup soy sauce
½ cup cornstarch
½ cup olive oil
1 Tbs. cornstarch – for honey mixture
Directions:
Remove tofu from containers and drain. Place tofu blocks between 2 cheese cloths and place something heavy on top and press tofu for 30 minutes. Cut tofu into blocks and place between cloths and press again for 15 minutes. Coat tofu blocks in cornstarch.
Select Sear/Sauté High to begin preheating. Add the oil, heat. Add the tofu to the Foodi pot. DO NOT CROWD the PAN.
Pan fry for 4 minutes each side. Remove tofu and drain on a paper towel.
Mix honey, soy sauce, and orange juice from mandarin with 1 tablespoon cornstarch together. Place tofu into bowl and coat tofu with honey mixture. Sauce will thicken and come together. Serve with rice.
****
Oreo’s & Reese’s Peanut Butter Cups*, By: Charity Bennett, January 15, 2019
Ingredients:
1 tube Pillsbury Crescent Rolls
Double Stuffed Oreo’s
Reese's Peanut Butter Cups
Directions:
Unwrap the crescent rolls. Put one Oreo or Reese’s on crescent roll and wrap it around to cover. Pinch the edges together. Arrange around edges and center of your air fryer basket in your Foodi. Air fry @ 350°F for 8 minutes. Check halfway through cooking time. Sprinkle with powdered sugar when done. Enjoy!
Added comment by: Aurelia Dougan McCollom – I was told some use the Pillsbury Biscuits or Cinnamon Rolls, but they preferred the crescents. Also, some brushed with butter before adding powdered sugar.
****
Pacific Cod – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Ingredients:
cod or any white fish
canola oil – spray or liquid
seasonings of choice (salt, pepper, Old Bay)
seasoned breadcrumbs – (optional for light breading)
Directions:
(Without breading) - Gently rinse the cod in cold water. Pat dry with a paper towel. Lightly spray or hand rub a small amount of oil to cover. Season as desired. It is now ready to cook.
(Light breading) - Gently rinse the cod in cold water. Pat dry with a paper towel. Lightly spray or had rub a small amount of oil to cover. Season as desired.
On a plate add your seasoned breadcrumbs. Season as desired. Mix.
Place the cod and gently coat well. You are now ready to cook.
Select Air Crisp with default temperature of 390°F to begin preheating. When ready, gently place the cod in the Air Crisp basket. Cook for 4-5 minutes. Gently turn over and cook for an additional 4-5 minutes or until fish flakes easily.
****
Pamela's Ninja Foodi Air Crisp Pretzel Stick*, By: Pamela Schwaner, January 15, 2019
Ingredients:
Cole's Pub-Style Pretzelsticks
salt packet
Directions:
Place 1-5 pretzel sticks in the Foodi Air Crisp basket. If using the salt packet; mist top with oil and sprinkle salt on top. Air fry @ 330F° for 10 minutes.
Added comment: I didn't use the salt packet due to an added increase in my sodium count.
****
Pamela’s Ninja Foodi Country-Style Ribs*, By: Pamela Schwaner, January 26, 2019
Ingredients:
3-4 lbs. Country-Style Ribs
1½ cups beef broth or stock
Famous Dave's rib rub
barbeque sauce of choice
Directions:
Add 1½ cups beef broth or stock to the Foodi pot.
Season ribs and put in the air crisper pan. Set into inner pot.
Pressure cook on HI for 15 minutes. Natural release for 10 minutes. Quick release.
Empty liquid from inner pot.
Put barbecue sauce on ribs.
Select Air Crisp @ 360°F for 8 to 10 minutes
****
Pamela’s Ninja Foodi Egg Bites with Bacon & Cheese*, By: Pamela Schwaner, February 23, 2019
Ingredients:
1½ cups water
4 eggs
½ cup cottage cheese
¾ cup shredded cheese
2 ounces heavy whipping cream
Salt and pepper
3 slices bacon, cooked and crumbled
Directions:
Add water to Ninja Foodi pot. Put in wire rack in low position.
In blender add rest of the ingredients except crumbled bacon. Blend mixture until smooth.
Spray silicone Egg Bite Mold with soy lecithin and propellant free spray.
Add crumbled bacon to each hole.
Pour egg mixture into each hole to the top. Cover with foil to prevent moisture from dropping onto the eggs.
Put mold on rack in pot; secure handle. Put on pressure cooker lid; lock and put to seal.
Pressure cook on HI for 10 minutes with a 10-minute natural release. Quick release and open lid carefully to not drop water on mold.
Invert egg bites on a plate. Makes 7 egg bites.
****
Pancakes – NINJA FOODI XL PRO GRILL*, By: Aurelia Dougan McCollom, February 19, 2022
Ingredients:
pancake mix of choice
butter for grill
Directions:
Mix as directed on the box or make your own pancake mix.
You will be using the Griddle and Griddle setting.
Select Griddle with a temperature of 400°F to begin preheating. When preheated, melt the butter to cover the grill. Add enough batter for 3 pancakes, to make it easier to turn. Close the lid. Check after 30 seconds to see if the bubbles are drying and turn when lightly brown on the bottom. Remove when bottom is browned.
Continue making pancakes as desired.
Enjoy!
****
Panko-Crusted Cod with Quinoa
Prep Time 10 minutes Cook Time 23 minutes Servings 4-6
Ingredients:
1 ½ cups white quinoa
3 teaspoons kosher salt, divided
1 ½ cups water
1 cup panko bread crumbs
½ stick (1/4 cup) butter, melted
¼ cup fresh parsley, minced
Zest and juice of 2 lemons
4 fresh cod fillets (5-6 ounces each)
1 bunch asparagus, stems trimmed
Approx. pressure build: 8 minutes
Pressure cook: 2 minutes
Pressure release: 1 minute
Bake/Roast: 12-14 minutes
Directions:
Place the quinoa, 1 teaspoon salt, and water into the pot.
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 2 minutes. Select START/STOP to begin.
While quinoa is cooking, in a bowl, stir together the bread crumbs with butter, parsley, lemon zest and juice, and 1 teaspoon salt. Press panko mixture evenly onto the top of each cod fillet.
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Toss the asparagus with olive oil and 1 teaspoon salt. Lay asparagus evenly on top of quinoa.
Place the reversible rack in the pot over the quinoa and asparagus, making sure it is in the higher position. Place the cod fillets on the rack, breading side up.
Close the crisping lid. Select BAKE/ROAST, set the temperature to A 350°F, and set the time to 12 minutes. Select START/STOP to begin. Cook for up to an additional 2 minutes if necessary.
Cooking is complete when internal temperature reaches 145°F. Serve cod with quinoa and asparagus.
****
Panko Parmesan-Crusted Tilapia
Serves: 4
Ingredients:
½ cup seasoned panko bread crumbs
2 tablespoons grated Parmesan cheese
¼ teaspoon paprika
1 package (12 ounces) frozen tilapia fillets (4 fillets) - thawed
2 tablespoons Dijon-style mustard
Directions:
Stir bread crumbs, cheese, and paprika on plate.
Brush fish with mustard. Coat in the bread crumb mixture. Refrigerate for 30 minutes or longer.
Select Air Crisp @ 390°F and preheat Air Crisp basket for 5 minutes. Before adding fish, spritz with olive oil. Air Crisp for 12-15 minutes, turning after 7 minutes.
Fish will flake easily when done.
****
Parker House Dinner Rolls
Prep Time 10 minutes Cook Time 50-55 minutes Servings 12 rolls
Ingredients:
¾ cup milk
½ stick (1/4 cup) unsalted butter, cut in pieces, plus more for greasing
¼ cup sugar
½ package (1 1/8 teaspoons) active dry yeast
¼ cup plus 3 ½ tablespoons warm water, divided
3 large eggs, divided
½ teaspoon kosher salt
3 cups plus 1 tablespoon all-purpose flour
Coarse sea salt, for sprinkling
Directions:
Place milk into the pot. Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Bring to a gentle simmer, then press the START/STOP button to turn off SEAR/SAUTÉ.
Remove pot from unit, stir in the butter and sugar, and let cool until below 110°F.
In a small bowl, stir together yeast and ¼ cup warm water. Let sit until foamy, about 10 minutes.
Once milk mixture is cooled, add 2 eggs, yeast mixture, salt, and 1 ½ cups flour to a mixer fitted with a dough attachment. Mix until a smooth paste has formed. Add the remaining flour, ½ cup at a time, and stir until a smooth ball forms. Add additional flour, ½ tablespoon at a time, if dough appears too sticky.
Remove dough from the bowl and knead by hand on a floured surface for about 5 minutes.
Wipe out the pot, then lightly grease it with butter. Place kneaded dough in pot. Cover dough with plastic wrap and let rise in a warm place, until doubled in size, about 1 hour.
Turn the dough out onto a floured surface. Punch down the dough, then divide evenly into 12 pieces. Shape each piece into a small ball and place in a greased Ninja® multi-purpose pan* (or an 8-inch baking pan). Rolls should be touching with visible gaps in between.
Beat remaining egg with 1 teaspoon water. Gently brush tops of rolls with egg wash. Add 3 tablespoons water to the pot. Place pan on the reversible rack, making sure rack is in the lower position. Then place rack with pan in pot.
Select SEAR/SAUTÉ and set to LO. Select START/STOP to begin. Cook for 5 minutes, then press the START/STOP button to turn off SEAR/SAUTÉ. Allow rolls to rise for another 15 minutes in the warm pot.
Remove rack and pan from pot. Close crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 325°F, and setting the time to 5 minutes. Select START/STOP to begin.
After 5 minutes, place rack with pan in pot. Sprinkle rolls with coarse sea salt, then close lid. Select BAKE/ROAST, set temperature to 325°F, and set time to 25 minutes. Select START/STOP to begin.
When cooking is complete, allow the rolls to cool, then pull apart and serve.
****
Peach Bourbon Wrapped Shrimp*, By: Chan Taylor January 15, 2019
Ingredients:
26-30 extra-large raw shrimp
7 slices of bacon sliced in half and slice horizontal half (4 slices per slice)
8 oz peach preserves*
½ tsp lite soy sauce
½ -1 tsp hot sauce
1 Tbs. Bourbon**
Mix preserves with soy, hot sauce, and Bourbon. Reserve ¾ of the mixture for dipping. Wrap shrimp with 1 piece of bacon. Brush peach mixture on each bacon wrapped shrimp, place in your Foodi Air Crisp Basket. Air fry @ 390°F for 8 minutes. Switch to broil for 1-2 minutes for desired crispness. Serve with remaining peach sauce.
*Raspberry jam is a great substitute for peach preserves
** Bourbon may be omitted
****
Peach Cherry Crumble
Prep Time 10 minutes Cook Time 22 minutes Servings 4
Ingredients:
1 package (16 ounces ) frozen peaches
1 cup frozen cherries
2 tablespoons cornstarch
1 cup water, divided
1 teaspoon fresh lemon juice
3 tablespoons sugar
Topping
½ cup flour
½ cup rolled oats
2/3 cup brown sugar
2 tablespoons granulated sugar
1/3 cup butter, cut in pieces
1 teaspoon ground cinnamon
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place peaches and cherries into the Ninja® multi-purpose pan* (or a 1 ½ quart round ceramic baking dish). In a separate bowl, stir together the cornstarch, ½ cup water, lemon juice, and sugar; pour over the fruit.
Place pan on reversible rack, making sure rack is in the lower position, and cover pan with foil. Pour ½ cup water into pot and add rack to the pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin.
In a separate bowl, combine all topping ingredients until incorporated.
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Remove foil and evenly spread topping over the fruit. Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 12 minutes. Select START/STOP to begin. Cook until top is browned and fruit is bubbling.
When cooking is complete, remove rack with pan from pot and serve.
A tip from the Ninja® Kitchen Team
To mix it up, use your favorite frozen fruit in place of the frozen peaches or cherries.
****
Peach Cobbler*, By: Grisell Martinez, November 9, 2018
Ingredients:
2 10-12 ounce bags frozen peaches
3 tablespoons cornstarch
1 cup sugar
Topping
1 cup self-rising flour
5 tablespoons sugar, divided
¼ tsp. cinnamon
2/3 cup heavy cream
1 Tbs. melted butter
1 Tbs. heavy cream
Directions:
Empty peaches, sugar and cornstarch into pot and stir. Cook 3 minutes on HI pressure then do a quick release.
Meanwhile, whisk the flour, 3 Tbs. of sugar and the cinnamon in separate bowl. Whisk the cream and melted butter. Add to dry ingredients. If mixture is dry, add more heavy cream until dough holds together in a sticky ball.
Scoop out dough using 2 spoons and place over the peach mixture as evenly as possible. Smooth out and spread them out slightly. Brush with heavy cream and sprinkle remaining 2 Tbs. of sugar.
Close crisping lid. Select bake for 325°F for approximately 12 to 15 minutes.
At this time, I added some flavor to my peach mixture. Sprinkle some cinnamon, ground cloves, nutmeg and vanilla to the mix. I also used 3 Tbs. of butter instead of 1 to the flour mixture.
*Added comment - A word of caution and this is what happened to me. The pot was taking a long time to come to pressure and then it gave me the “water” message. At that point I didn’t know what to do but waited a while and eventually the pot turned itself off without coming to pressure. I opened it and the peaches were cooked so I preceded with the recipe. The recipe as you see does not call for added water guessing the water from the frozen peaches would bring it to pressure but didn’t happen in this case. It still turned out perfect. Next time I will try adding ½ cup water and see how that turns out .
****
Peach Dump Cake*, By: Aurelia Dougan McCollom, October 16, 2020
Ingredients:
1 (29 oz.) can sliced cling peaches in heavy syrup
1 (17 oz.) box any brand yellow cake mix
½ cup butter – (1 stick) cut in pats
Directions:
Add the peaches to the Foodi pot. Sprinkle the cake mix evenly over the top. Add the butter evenly on top of the cake mix.
Place the pressure cooker lid, making sure the valve is set to vent.
Select Slow Cook High for 4 hours. When time is up, remove the lid carefully.
Place the Tendercrisp lid. Select Air Crisp with a temperature of 390°F. Crisp the top to your desired browning, or about 6-10 minutes.
Serve warm. (Ice cream is always good!)
****
Peanut Butter Cookies*, By: Jessica Conol, April 25, 2020
Ingredients:
1 cup peanut butter (I used creamy)
1 cup sugar
1 egg
1 Tsp vanilla
oil or spray of choice to spritz the basket
Directions:
Mix peanut butter, sugar , egg and vanilla until smooth.
Using a small cookie scoop, form into balls.
Place on a plate or cookie sheet. Press down forming a cookie. Using a fork, press the crisscross indentation.
Spritz the Air Crisp Basket with oil. Place 6 cookies into the basket.
Select Air Crisp with a temperature of 325°F and bake for 7-9 minutes.
When done remove the basket and let it cool a few minutes to firm up before removing.
(You can use a small spatula to take out or flip air crisp basket over and tap each cookie out.)
A Ninja Foodi Deluxe 8 quart was using for this recipe.
****
Penne & Sausage Ragu
Prep Time 20 minutes Cook Time 18 minutes Servings 6
Ingredients:
2 tablespoons canola oil
1 pound raw Italian sausage, casings removed
1 pound smoked sausage, diced
2 carrots, peeled, diced
4 stalks celery, diced
1 large white onion, peeled, diced
4 cloves garlic, peeled, minced
2 jars (24 ounces each) roasted red peppers, strained, pureed
1 cup chicken stock
1 cup heavy cream
1 tablespoon kosher salt
1 tablespoon fresh rosemary, minced
1 box (16 ounces) dry penne pasta
½ block (4 ounces) whole-milk mozzarella cheese, diced
1 cup shredded mozzarella cheese
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
Add canola oil and both sausages to the pot. Cook for 5 minutes, stirring occasionally to break up the meat.
Add carrots, celery, onion, and garlic to pot and cook for an additional 5 minutes, stirring occasionally.
Add pureed red peppers, stock, cream, salt, rosemary, and pasta. Stir well to combine. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to LOW. Set time to 3 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Stir pasta mixture, then spread diced mozzarella evenly over the top.
Close crisping lid. Select BROIL and set time to 5 minutes. Select START/STOP to begin.
When cooking is complete, serve immediately.
****
Pepper Jack Pretzel Bites*, By: Pamela Schwaner, February 3, 2019
Ingredients:
1 bag pepper jack pretzel bites – using amount desired
Directions:
Select the Air Crisp setting of 330°F. Cook for 6-7 minutes.
I found these at Aldi's.
****
Pepperoni Pizza Pasta Bake*, (Photo by: Aurelia Dougan McCollom), Courtesy of the Ninja Website, August 12, 2019
Ingredients:
1 large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper
6 large cloves garlic, peeled, minced
*1 can (28 ounces) peeled San Marzano tomatoes
*1 can (28 ounces) San Marzano tomato puree – I used crushed tomatoes, see directions
1 cup red wine
2 cups chicken stock
1 pepperoni sausage (about 8 inches), cut in small pieces
1 box (16 ounces) dry rigatoni pasta
*4 cups shredded mozzarella cheese, divided
*1 package (6 ounces) thin-sliced pepperoni
*Substitutions:
*1 can (28 ounces) Hunts diced tomatoes – with juice
*1 can (28 ounces) Hunts crushed tomatoes – drained of juice through a sieve, then transferred remainder to my immersion blender container and pulsed until smooth
*2 cups shredded mozzarella cheese
*2 cups shredded Italian blend cheese - combined
*2 packages (2.5 ounces) thin-sliced pepperoni
Directions:
1) Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
2) After 5 minutes, place onion and olive oil into the pot. Cook for 2 minutes, then add salt, oregano, basil, black pepper, and crushed red pepper.
Continue cooking, stirring occasionally, until onions are lightly browned and translucent, about 5 minutes.
3) Add remaining ingredients, except mozzarella and pepperoni slices, to pot. 4) Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
5) Select PRESSURE and set to HIGH. Set time to 6 minutes. Select START/STOP to begin.
6) When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
7) Stir the sauce with a wooden spoon, crushing tomatoes in the process.
8) Cover pasta mixture evenly with 3 cups shredded mozzarella. Lay pepperoni slices across mozzarella. Sprinkle remaining mozzarella over pepperoni slices.
9) Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 5 minutes. Select START/STOP to begin
10) When cooking is complete, serve immediately.
****
Pepperoni Pizza Rolls – Frozen*, By: Andi Schuff, October 17, 2018
Frozen pepperoni pizza rolls cooked for 6 minutes @ 375 (with no pre-heating) on Roast/Bake in Ninja Foodi. They normally cook @ 425 for 10-12 minutes (+ pre-heat).
****
Pepperoni Pizza Stromboli*, By: Tina Rogers-Roberts, August 8, 2019
Ingredients:
1 can pizza dough
Pizza sauce – your preference on brand and amount
Pepperoni – amount determined by you
Shredded cheese – your preference on amount
Topping:
melted butter, garlic, parmesan cheese
Directions:
Spread the dough on parchment paper. Cover with sauce. Add pepperoni and cheese (however much you like). Roll up dough. You will have to curve it into a U or ring shape to fit into the air fryer basket. Brush with melted butter and garlic. Sprinkle top with parmesan cheese.
Place in the Air Crisp Basket with parchment paper.
Select Bake/Roast with a temperature of 350°F for 20 minutes, turning the last 5 minutes to crisp the bottom.
Quick and easy.
****
Petite Gold Potatoes*, By: Audrey Peters, April 29, 2019
Ingredients:
1 bag (1½ lbs.) Petite Gold Potatoes
2 Tbs. butter - melted
½ Tbs. Herbs de Provence or seasonings of choice
1 cup chicken broth
Directions:
Pour broth into the Foodi pot. Add the entire bag of potatoes to the Air Crisp basket.
Select Pressure Cook HI for a time of 7 minutes with a Quick Release. Remove and place the potatoes in a bowl. Toss with the melted butter and seasonings.
Serve!
****
Philly Cheesesteak Casserole
Prep Time 15 minutes Cook Time 25 minutes Servings 6-8
Ingredients:
2 tablespoons canola oil
1 large onion, peeled, thinly sliced
1 green bell pepper, thinly sliced
1 tablespoon kosher salt
1 package (8 ounces) button mushrooms, thinly sliced
1 ½ pounds uncooked shaved steak or chuck roast, thinly sliced
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon ground black pepper
1 teaspoon Worcestershire sauce
3 sub rolls, cut in 1-inch cubes
10 slices American or provolone cheese
Directions:
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
After 5 minutes, place oil, onion, and pepper into the pot. Cook until vegetables are soft, about 5 minutes. Season with salt. Add mushrooms and cook for another 5 minutes, until mushrooms are soft and have released most of their liquid.
Add shaved steak, garlic powder, onion powder, black pepper, and Worcestershire sauce. Cook for 5 minutes, or until steak is cooked through.
Fold in the cubed sub rolls, allowing them to soak up the juices from the steak. Evenly lay the cheese slices on top of mixture.
Close crisping lid. Select BAKE/ROAST, set temperature to 375°F, and set time to 10 minutes. Select START/STOP to begin. Check frequently to avoid burning the cheese.
When cooking is complete, serve immediately.
****
Pillsbury Grand Biscuits*, By: Catrina Arnold-Butts, December 26, 2018
Ingredients:
1 can Pillsbury Grand Biscuits
Directions:
On the Bake setting of your Foodi, follow the same directions as on the can. Bake @ 350°F, for 12 minutes.
****
Pillsbury Moist Supreme Chocolate Cake – Foodi Grill*, By: Aurelia Dougan McCollom, October 20, 2019
I think I’m in Chocolate Heaven!
Ingredients:
1 box cake mix
3 eggs
1 cup water
½ cup oil
Directions:
Mix as directed. Pour into an 7” prepared barrel pan. I would suggest using a parchment paper round on the bottom. While mixing preheat the Foodi Grill on Bake to 350°F. When ready, place the pan directly on the "ceramic coated cooking pot," in the Grill. Reduce the heat to 325°F with a time of 38-40 minutes. I rotated and moved the pan 3 times during baking. Use a cake tester around different sections of the cake during the last 5-8 minutes of baking. When clean, remove and turn off the Ninja Grill. I let the cake cool, then took my long serrated bread knife and sliced it in half. After the center cut cooled, I frosted the cake. It is moist and very good. This is definitely a WINNER!
****
Pineapple Bread Pudding, By: David Marrione, October 30, 2019
Ingredients:
4 eggs
1 cup sugar
½ teaspoon cinnamon
½ cup melted butter
1- 15 ounce can crushed pineapple
2 cups bread cubes
¼ cup chopped pecans
sweetened whip cream - garnish
2 cups water – for Foodi pot
Directions:
1) Whisk eggs, sugar, and cinnamon together. Add melted butter and continue to stir until well blended.
2) Stir in pineapple and bread cubes. Pour into a buttered one and a half quart casserole dish (or cake pan) and cover tightly with foil.
3) Please a trivet in your Foodi pot. Place the casserole dish (cake pan) on top of it. Add 2 cups of water. Lock pressure cooker lid, make sure toggle switch is in SEAL position. Select Pressure cook High with a time set for 18 minutes using a Quick Release when done.
4) Remove the dish from the Foodi. Allow to rest 10 minutes before serving. 5) Garnish with sweetened whip cream, if desired.
****
Pineapple – Dehydrated*, By: Liz DeVigili, April 16, 2019
Ingredients:
1 fresh pineapple
Directions:
Peel and slice the pineapple in ½ inch slices. Do not remove the core.
(The core is actually eatable when it’s dehydrated.)
Place on your racks or dehydrating rack, close, but not touching.
Select Dehydrate and a temperature of 135°F for 6-8 hours. Keep them all the same thickness and it will help them cook evenly.
****
Pineapple Upside Down Cake*, By: Duane Arbegast, April 25, 2020
Ingredients:
½ box pineapple or yellow cake mix
8 oz. can sliced pineapples – (small can)
maraschino cherries – small jar
4 Tbs. butter
½ cup brown sugar
½ cup water or juice from the pineapple
1/8 cup vegetable oil
1 egg
1- 6 oz. small washed and dried tomato paste can with the ends cut out – to be placed in the center of the baking pan
Directions:
Using a 7’ springform pan, wrap foil around the outside bottom to help seal the outside edges.
Cut the butter into small pieces and place around the inside of the pan, leaving the center clean. Sprinkle the brown sugar over the butter. Set the pan to the side.
Mix half of the cake mix with the egg, water or juice,and oil. Mix as directed and set aside.
To Make the Glaze:
Place the springform pan in the Ninja Foodi Grill, directly on the ceramic pan.
Select Bake with a temperature of 325°F, with a time of 40 minutes. When “Add” flashes, carefully remove the pan from the Grill.
Place the can in the center of the springform pan. Add the pineapple slices on top of the glaze, placing the cherries inside the pineapple slices.
Carefully pour the batter over the pineapples and cherries.
Return the pan back to the Foodi Grill. Reset the time to 40 minutes if necessary.
When done, cool.
Using a small knife, cut around the outside of the can and remove. Release the springform pan. Place a plate on top the pan. Invert to release the cake. Slip a knife between the bottom and cake to release the cake.
****
Pizza Burger*, By: Michael Riddle, June 17, 2020
Ingredients:
1 tablespoon olive oil
½ pound ground beef
½ tablespoon Mustard
2 tablespoon ketchup
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon ground black pepper
8-ounce basic pizza dough
6 slice American Cheese (we use provolone American is too sharp for us)
8 slice dill pickles
1/2 onion, finely diced
1 egg yolk mixed with 2 Tbs. water
1 tablespoon Sesame seeds
Directions:
1. Place the Inner Pot in the Ninja Foodi. Press the Sauté Button and then the Program Dial to select the HI setting. Let the Inner Pot heat up.
2. Add the olive oil. When the oil is hot, add the beef and sauté until browned. Add the mustard, ketchup, onion powder, salt, and black pepper and cook until the liquid from the meat is reduced. Press the Cancel Button. Remove and let cool.
3. Roll out the pizza dough into a square and spread the American cheese over three quarters of the square, leaving the end of the dough free. Top the cheese with the beef, pickles, and diced onions. Roll the dough up and seal. Brush the with the egg mixture and sprinkle the sesame seeds on top.
4.Select Air Crisp with a temperature of 325°F. Cook for 8-9 minutes then flip and cook an additional 5-10 minutes.
****
Pizza Burgers*, By: Audrey Peters, July 30, 2019
Ingredients:
1½-2 lbs. ground beef – or ground turkey
½ onion, diced
24 oz. bottle Ragu traditional spaghetti sauce
½ cup parmesan cheese
hamburger buns - split
olive oil
½ slice provolone cheese - per pizza
mozzarella cheese* - or cheese of choice such as Mexi-Blend
Colby Jack* - or cheese of choice such as Mexi-Blend
pepperoni slices
salt and pepper
Directions:
Select Sear/Sauté High. Brown the meat and onions. Remove any excess grease. Add enough of the bottle of Ragu to the pot until the consistency is that of a sloppy joe mixture. Add the parmesan cheese. Reduce heat to Medium and heat through. Remove the mixture from the pot and wipe out. Insert the reversible rack in the high position. Place the split hamburger buns on rack, open faced. Spritz with olive oil.
Select Broil and toast. Add provolone cheese to each bun. Continue toasting using the broil setting. (The cheese on the bun will prevent the sauce from causing the bun from getting soggy). Add a tablespoon of meat mixture or more, enough to cover each bun. Top the mixture on each bun on each with mozzarella, and Colby Jack cheeses, followed by the pepperoni. Resume broiling until cheese is melted and brown to your liking. Sprinkle with parmesan cheese, salt and pepper.
You are welcome to use Air Crisp, I chose to broil.
These are so easy and flexible to make. So adaptable to what you like. Hope you try them and Enjoy!
****
Pizza – (Frozen & Reheated) – Ninja Foodi Air Fryer*, By: JoAnn Arden M Kilmer-Brown, January 6, 2021
I had 2 pieces of left over pizza that I had frozen. I put them in the Ninja Foodi Air Fryer.
Directions:
Place the frozen pizza in the Ninja Foodi Air Fryer.
Select the temperature of 350°F for 4 minutes.
They were perfect! The crust was crunchy, but not hard.
It actually tasted better then when I cooked them the first time in the oven!
****
Pizza (Mini) - Ninja Foodi XL Grill*, By: Sherry Weir, February 8, 2021
Ingredients:
1 can Grand biscuits
2 Tbs. flour
1-2 tsps. olive oil – to spritz basket
1 cup marinara sauce
½ lb. cooked sausage
4 oz. pepperoni slices
8 oz. mozzarella, shredded
Directions:
Select Air Crisp with a temperature of 400°F to begin preheating.
Separate biscuits in half to make 2 layers each. Lightly flour a cutting board. Using a rolling pin, roll each biscuit half into a 3-inch circle. Top each circle with 2 tsps. marinara sauce. Add pepperoni and sausage. Top with the cheese.
Spritz the Air Crisp basket lightly with olive oil.
Place 2-3 of the pizzas in the basket using a spatula, leaving some spacing.
Cook for 4 minutes, or until golden brown. Place on a wire rack to cool while repeating with remaining pizzas.
To reheat; Air Crisp with a temperature of 350°F for 2 minutes.
****
Pizza – Ninja Foodi Grill*, By: Patti Cobbs, March 8, 2020
Second time making this pizza. Both using the Foodi Grill but done once on grill setting & once on the air crisper setting. While both were good, if you want a crispier crust, the grill setting is the way to go.
Ingredients:
Naan pizza crust
pizza sauce
pizza toppings of choice
shredded basil was added when done
Directions:
Use the ingredients you like.
Grill or Air Crisp the naan on a temperature of 400°F for 3 to 4 minutes and then flip. Add your sauce and ingredients on the crust and then Grill or Air Crisp for another 3 to 4 minutes until the cheese is melted.
****
Pizza Burger*, By: Michael Riddle, June 17, 2020
Ingredients:
1 tablespoon olive oil
½ pound ground beef
½ tablespoon Mustard
2 tablespoon ketchup
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon ground black pepper
8-ounce basic pizza dough
6 slice American Cheese (we use provolone American is too sharp for us)
8 slice dill pickles
0.5 onion, finely diced
1 egg yolk mixed with 2 Tbs. water
1 tablespoon Sesame seeds
Directions:
1. Place the Inner Pot in the Ninja Foodi. Press the Sauté Button and then the Program Dial to select the HI setting. Let the Inner Pot heat up.
2. Add the olive oil. When the oil is hot, add the beef and sauté until browned. Add the mustard, ketchup, onion powder, salt, and black pepper and cook until the liquid from the meat is reduced. Press the Cancel Button. Remove and let cool.
3. Roll out the pizza dough into a square and spread the American cheese over three quarters of the square, leaving the end of the dough free. Top the cheese with the beef, pickles, and diced onions. Roll the dough up and seal. Brush the with the egg mixture and sprinkle the sesame seeds on top.
4.Select Air Crisp with a temperature of 325°F. Cook for 8-9 minutes then flip and cook an additional 5-10 minutes.
****
Pizza Burgers*, By: Audrey Peters, July 30, 2019
Ingredients:
1½-2 lbs. ground beef – or ground turkey
½ onion, diced
24 oz. bottle Ragu traditional spaghetti sauce
½ cup parmesan cheese
hamburger buns - split
olive oil
½ slice provolone cheese - per pizza
mozzarella cheese* - or cheese of choice such as Mexi-Blend
Colby Jack* - or cheese of choice such as Mexi-Blend
pepperoni slices
salt and pepper
Directions:
Select Sear/Sauté High. Brown the meat and onions. Remove any excess grease. Add enough of the bottle of Ragu to the pot until the consistency is that of a sloppy joe mixture. Add the parmesan cheese. Reduce heat to Medium and heat through. Remove the mixture from the pot and wipe out. Insert the reversible rack in the high position. Place the split hamburger buns on rack, open faced. Spritz with olive oil.
Select Broil and toast. Add provolone cheese to each bun. Continue toasting using the broil setting. (The cheese on the bun will prevent the sauce from causing the bun from getting soggy). Add a tablespoon of meat mixture or more, enough to cover each bun. Top the mixture on each bun on each with mozzarella, and Colby Jack cheeses, followed by the pepperoni. Resume broiling until cheese is melted and brown to your liking. Sprinkle with parmesan cheese, salt and pepper.
You are welcome to use Air Crisp, I chose to broil.
These are so easy and flexible to make. So adaptable to what you like. Hope you try them and Enjoy!
****
Pork Belly – Ninja Foodi Grill*, By: Amanda Baker, February 11, 2020
Ingredients:
pork belly
peanut oil
Sazon*, to taste
Adobo, to taste
garlic powder, to taste
onion powder, to taste
black pepper, to taste
Directions:
Select Air Crisp on the Foodi Grill with a temperature of 375° to begin preheating.
While preheating, spritz both sides with the peanut oil. Add the seasonings to taste.
When ready, add the pork belly. Set the time for 22 minutes.
So good!
This dinner was served with Charro beans.
*Sazon seasoning is a type of seasoned salt found in Spanish and Mexican markets. The seasoning is used on meats, fish, poultry, and even to flavor soups and stews. One popular brand is by Goya Foods. Typical ingredients include cilantro, achiote, garlic, salt.
****
Pork Belly*, By: Kristina Boyton, June 4, 2019
Ingredients:
pork belly
salt
olive oil
1 cup water – for the pot
Directions:
Add 1 cup of water to the pot. Place the reversible rack in the high position. Select Pressure Cook HIGH for 15 minutes using a Quick Release. Remove the water and wipe out the pot. (This can be kept for stock to make gravy).
Remove and pat the skin dry. Rub with salt and olive oil. Place the rack in the lower position. Place the pork on the rack.
Select Air Crisp 400°F - (210 degrees Australian temps used) for 40 minutes.
Family devoured this in the blink of an eye! The crackling is superb!
****
Pork Butt Roast, Boneless*, By: Jessica Conol, February 25, 2020
I received the Ninja Foodi Tendercrisp, 8 qt. for Christmas.
Ingredients:
6-8 lb. boneless pork butt roast
salt & pepper – to taste
2 cups chicken broth
garlic, minced – to taste
Directions:
Season the pork as desired.
Add the chicken broth to the Foodi pot.
Place the rack in the Low position. Place the pork roast with seasonings.
Place the pressure cooker lid; lock in place. Set the valve to Seal.
Select Pressure Cook High for (1 hour 50 minutes) 110 minutes, using a Quick Release. Carefully remove the lid.
Close the Air Crisp lid.
Select Broil for 20 minutes, checking after 10 minutes to get your desired crispness.
****
Pork Chops*, By: Aurelia Dougan McCollom, August 23, 2019
Ingredients:
2 boneless loin pork chops
½ cup seasoned breadcrumbs
½ cup Panko breadcrumbs
2 eggs – beaten
salt and pepper – to taste
Directions:
Place the reversible rack in the low position inside the Foodi.
Select Bake/Roast with a temperature of 375°F to begin preheating while preparing the pork chops. (Just use the default time).
Season chops with salt and pepper. Beat eggs in a bowl. Place mixed breadcrumbs and panko in a bowl.
Dip the pork chops in the egg then into the breadcrumbs.
(I re-dipped into the egg and then again in the breadcrumb mixture).
Select Bake/Roast with a temperature of 375°F for 18 minutes, turning after 9 minutes.
****
Pork Chops*, By: Aurelia Dougan McCollom, June 3, 2019
Ingredients:
2 boneless pork chops
Flour, salt and pepper, mixed – or your favorite breading recipe
egg
Panko breaded seasoning
Directions:
Dredge in seasoned flour, then egg and finally Panko. Spritz with olive oil or oil of choice. Refrigerate for 30 minutes.
Using the rack in the lower position, spritz the rack with an oil or mist of your choice.
Select Air Crisp 375°F for 10 minutes. After the cool down, turn for 7 minutes longer, but also spritz the top after turning. When done do a digital temperature test. These were perfect. 155°F and oh, so good!
Peaches:
Also, I had 3 peaches left over.
Cut the peaches in half and remove the pit. One peach was added to the pot with the pork chops. Just the peach, nothing else. I took it out after the 1st 10 minutes of cooking the pork chops. Oh, so good!
It was so good, after the pork chops were done, I added the other 2, but this time I added brown sugar and a bit of butter to the top. Place on the lower rack. Select Air Crisp for 375°F for 10 minutes. Even BETTER!
****
Pork Chops*, By: Luanne Herlofsky Kordiak, April 15, 2019
Ingredients:
2 pork chops – (these were 1” thick)
olive oil
seasonings of choice
Directions:
Add the Air Crisp Basket to the pot. Select Air Crisp 375°F and preheat for 5 minutes while preparing chops.
Brush olive oil and season chops as desired.
When heated, place chops in the basket. Select Air Crisp 375°F for 15-17 minutes, turning after 8 minutes.
Check for an internal temperature of 145° F. (medium rare) and 160° F. (medium), followed by a 3-minute rest.
These chops were perfect at 15 minutes.
****
Pork Chops – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, December 16, 2019
Ingredients:
2 thick boneless pork chops
salt and pepper, to taste (Sea Salt was used)
Avocado oil - or oil of choice
Western Style Seasoning - Trail Dust (Bass Pro Shops)
Directions:
Season both sides with salt and pepper. Liberally coat with the Trail Dust. Spritz both sides with Avocado oil, or oil of choice.
Preheat the Foodi Grill plate on High, (500°F.) When time to add fod, place the 2 pork chops and press for the grill marks. Cook for 5 minutes and turn. Repeat for another 5 minutes. Check the temperature after the cooking of the last turn. My chops temped out at 145°F. They cooked faster than I had anticipated. Beautifully grilled. Turn off the Grill when done and leave the lid open. I left them on the grill until I could plate up the dinner. So tender and final temp was 156°F.
****
Pork Chops - Ninja Foodi Grill*, By: David Marrione, October 18, 2019
Ingredients:
4-6 pork chops bone-in
seasonings of choice
Directions:
Preheat the Grill on High heat. When ready add the pork chops. Grill 7-10 minutes, turning after 5 minutes. Check for an internal temperature of145°F-150°F.
****
Pork Chops & Pork Steaks – Foodi Grill, By: David Marrione, October 26, 2019
Ingredients:
Pork chops & steaks – enough for your family
“Bad Byron’s Butt Rub”
extra garlic, lemon pepper, and Italian seasoning liberally
Directions:
Select Air Crisp with a temperature of 390°F to begin preheating. Season the meat as stated or use your seasonings of choice.
Place in the Air Crisp Pan when heated. Cook until internal temperature reaches 145-147°F., turning one time. Remove to a plate to rest.
****
Pork Loin*, By: Emmy Earhart, April 15, 2019
Ingredients:
3-4 lb. pork loin
2 cups of broth – chicken was used in this recipe
seasonings used: salt, pepper, paprika and a bit of a Mexican blend
Directions:
Select Sauté HI to begin preheating. While preheating, season using as described in the recipe or seasonings of choice.
When the pot is hot, add the pork and sear on all sides. Add the broth when seared.
Select Pressure Cook Hi for 25 minutes with a Natural Release of 10 minutes.
The loin was 164-170 after resting under foil. Wash the Foodi pot.
Kraft Mac & Cheese Deluxe – 14 oz. box
Ingredients:
2- 14 oz. Kraft Mac & Cheese Deluxe
2 cups hot water
3 Tbs. butter
milk – as instructed on the box
cheese packets
Directions:
Add the water, macaroni and butter to the pot.
Select Pressure Cook HI for 5 minutes with a Natural Release of 5 minutes.
Add the cheese and milk. Stir and serve.
****
Pork Loin with Gravy*, By: Jessica Conol, October 3, 2020
An 8 qt. Ninja Foodi Deluxe was used for this recipe.
Ingredients:
4 lbs. pork loin - center cut, (I cut in half to fit in pot)
2 cans 10.5 oz. cream of mushroom soup
2 packages pork gravy mix
1 can 14.5 oz. chicken broth
Directions:
Add the chicken broth to the Foodi pot. Place the pork loin on rack, using the low position. Sprinkle the meat with the gravy mix. Pour the soup over the meat.
Place the pressure lid, making sure the vent is set to close.
Select Pressure Cook High for 50 minutes, using the Natural Release for 15 minutes.
Remove the meat. Cut or shred into pieces. Add to a pan or bowl.
Select Sear/Sauté. Make a cornstarch slurry to thicken the gravy. Pour the gravy all over the meat.
Note: it’s really tasty but next I would use no salt chicken broth.
****
Pork Roast - Ninja Foodi*, By: Brandi Tatarchuk, February 8, 2022
Ninja Foodi w/Smartlid OL601 was used in this recipe
Ingredients:
3-4 lb. pork butt roast
salt and pepper
garlic salt
rub of choice
1 cup chicken broth
½ tsp. liquid smoke
½ large onion
2 bay leaves
Directions:
Season roast with salt, pepper, garlic powder and rub. Let marinate 2 hours at least. Place broth, onion, and bay leaves into the pot. Lower roast on rack into the pot. Select Pressure Cook High for 60 minutes followed by a 15 minute Natural Release. When done, select Roast with a temperature of 400° for 20 minutes. Remove bay leaves. Make gravy using 3 Tbs. corn starch mixed with 3 Tbs. hot water sautéed with the liquid remaining from roast.
****
Pork Steaks - Ninja Foodi Grill, By: Diane Wimmer, October 18, 2019
Ingredients:
2-4 pork steaks – these were ½” thick
Penzeys Tsar Dust Spice – to taste
asparagus tossed in avocado oil and seasonings – optional
Directions:
Season the steaks and refrigerate for at least 2 hours.
Preheat the Grill on High. Add the steaks and grill 7 minutes per side. Baste and turn after the 7 minutes. Baste.
Add asparagus the last 4-5 minutes.
****
Pork Tenderloin Sandwich – Ninja XL Grill, or Any Foodi Appliance that will Air Crisp/Fry, By: Aurelia Dougan McCollom, March 10, 2021
The Ninja XL Grill was used in this recipe.
Ingredients:
2 pork tenderloin chops (about ¾-1 inches thick)
1 cup buttermilk, or I use – (*SACO Pantry Cultured Buttermilk Blend)
1 teaspoon kosher salt, plus more for seasoning
½ teaspoon ground black pepper, plus more for seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon sweet paprika
¼ teaspoon sugar
1 cup all-purpose flour
2 large eggs, beaten
1 cups plain breadcrumbs
1 cup panko breadcrumbs
1 teaspoon salt & ½ teaspoon pepper – for each dish
Avocado oil – to spritz
4 Brioche buns – or buns of your choice
Directions:
Cut the pork chops crosswise into 4 even pieces. Pound each piece with the smooth side of a meat mallet until ¼-inch thick; 6 to 8 inches across. (I placed mine in a gallon Ziplock bag to pound. You can also cover with cling wrap if you choose.)
Whisk together the buttermilk, garlic powder, onion powder, paprika, sugar, 1 teaspoon salt and ½ teaspoon pepper in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and refrigerate (I used the gallon bag that I used to pound out the chops) for at least 4 hours, or overnight.
Set up a breading station with 3 shallow dishes:
1 – flour, salt & pepper
2 – eggs, salt & pepper
3 – breadcrumbs, panko, salt & pepper.
Dredge each pork cutlet in the flour first, then in the egg and finally in the breadcrumbs.
Place on a wire rack. Spritz the top with avocado oil.
Select Air Crisp with a temperature of 390°F. to begin preheating, using the default time of 20 minutes. You will not cook this long. Check after 8 minutes to see how the browning is progressing. Brown until golden brown. Turning is optional. My cooking time was 13 minutes with an internal temperature of 180°F.
Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise, and mustard. The cutlet should hang generously over the bun.
*SACO Cultured Buttermilk – on Amazon
https://smile.amazon.com/SACO-Cultured-Buttermilk-Low-Cholesterol-Gluten-Free/dp/B07JB9H56G/ref=sr_1_10?crid=IVZ5F8YOIX8R&dchild=1&keywords=buttermilk+powder&qid=1615425124&sprefix=buttermilk%2Caps%2C200&sr=8-10
****
Pork Tenderloin, Seasoned – Ninja Foodi Grill*, By: Brian Tollin, February 1, 2020
Ingredients:
1 seasoned pork loin – (Jennie O, Hormel, Roseland, etc.)
Directions:
Select Grill Medium to begin preheating. When ready add the seasoned pork loin. Set the time for 20 minutes. Turn every 6-7 minutes. Temperature probe for internal temperature of 155-160°F (medium.) Let rest 5 minutes before slicing.
****
Pot Roast*, By: Missy Perkins Shaffer, February 15, 2019
Made Pot Roast in my Foodi today. The veggies were a bit mushy, but it tastes amazing!
Ingredients:
2.5-pound bottom round
1 cup beef broth
½ cup water
½ packet au jus
½ packet ranch seasoning
2 carrots, cut into larger pieces
1 turnip, cut into bite-sized chunks (or petite potatoes cut in half)
1 onion, sliced
Directions:
Cut meat into 1-pound pieces. Sear on High for 5 minutes on each side.
Take meat out and cover with foil.
Add onion and deglaze pot using a small amount of the liquid.
Add the rest of the broth and water, along with the au jus, ranch dressing and meat.
Place the rack using the tall position. Place the vegetable on the rack.
Select the Pressure setting of High for 60 minutes. Natural Release for 15 minutes. Quick Release the remaining pressure before opening.
**Next time, I will wrap the vegetables loosely in foil to slow down their cooking process.
***Adding vegetables at a later time by: Barbra Johnson: Do a Quick Release at 45 minutes keeping track of the time. Add back the time and do a Natural Release for 15 minutes, since your taking continuous pressure time away from the roast.
****
Pot Roast Goodness – Foodi Deluxe Pressure Cooker*, By: Aurelia Dougan McCollom, July 3, 2020
This is basically my “Beef Stew Goodness” recipe converted for the Foodi Pressure Cooker, from the Ninja Multi-Cooker using the Slow Cook function.
Ingredients:
2-3 pound chuck roast – cut into large chunks
2 cups flour
¼ cup McCormick Steak Seasoning
¼ cup coconut oil – or oil of choice
2 cups beef broth – Beef Base was used to make the broth
4-6 Size “B” gold or red potatoes, left whole - try to find the larger of the size
16 oz. bag baby carrots – or 1 lb. whole carrots, uncut, but cleaned
1 large onion, quartered
1 bay leaf*
1 garlic bulb – smashed and cleaned
Gold Medal Wondra® Flour – to thicken – (or thickener of choice) to make gravy
Directions:
Place the flour, and seasoning in a bowl. Add meat and coat with the flour mixture.
Select Sear/Sauté High. Add the oil to begin preheating. When very hot, add the floured meat to the Foodi pot. Place 3-4 pieces of meat around the outside edge. The oil will go to the sides. Brown on all sides, removing pieces to add more meat. Remove all of the meat when browned. Add the beef broth to quickly deglaze the pan.
Return the meat, onion, garlic, bay leaf*, carrots, and potatoes to the pot.
Place the pressure cooker lid making sure the pressure valve is set to seal. Turn the Foodi off at this time.
Select Pressure Cook High for 30 minutes with a Natural Release of 5 minutes, followed by a Quick Release.
Remove the vegetables and meat.
Just before serving, sprinkle the Wondra® into the Foodi pot a little at a time and stir to thicken to make gravy.
Bay leaf* - To keep from having to “find” the bay leaf to remove, place it in a “tea bell”. The liquid will go through the bell and still season the meal.
****
Potato Salad*, By: Aurelia Dougan McCollom, February 5, 2020
Ingredients:
2-3 russet or red potatoes
1½ cups water – for Foodi pot
salt - for Foodi pot
½ onion, diced
2 ribs celery, diced
3 hard-boiled eggs, diced
1 hard-boiled egg, sliced - garnish
1 small jar pimentos, diced
Mrs Dash Original seasoning, to taste
pepper, to taste
mayonnaise – or – Miracle Whip, (mayonnaise was used)
2-3 small sweet pickles, diced fine
paprika - garnish
Directions:
Peel the potatoes. Dice so they are about 1 inch.
Add the water to the Foodi pot. Add the potatoes. Add a little salt and stir.
Place the pressure cooker lid and lock in place. Set the valve to close.
Select Pressure Cook High with a time of 0. (Hit the down time button until ZERO time is showing.) When done, use a Quick Release. Test for tenderness. (Just an FYI – mine have always been perfect using this time. If you have rather large cuts, you may need more time.) Carefully scoop out or pour into a colander to drain. I then transferred to a small sheet cake pan to cool. (Transferring to a pan and spreading them out, it takes no time at all to cool.)
Transfer to a bowl when cooled. Add the eggs, seasoning, pimentos, celery, onion, and pickles, gently stir. Add enough mayonnaise to you desired texture.
place a lid on the bowl and chill until ready.
Slice the remaining egg and place on top. Sprinkle on the paprika.
****
Potato Wedges
Prep Time 15 minutes Cook Time 15-21 minutes Servings 4
Ingredients:
½ cup water
4 Idaho potatoes, cut in 2-inch wedges
2 tablespoons extra virgin olive oil, divided
1 tablespoon fresh oregano leaves, minced
4 cloves garlic, peeled, minced
Juice of 1 lemon
2 teaspoons kosher salt
1 teaspoon ground black pepper
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Pour water into the pot. Place potatoes into the Cook & Crisp™ Basket and place basket into pot.
Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 3 minutes. Select START/STOP to begin.
While potatoes are cooking, stir together 1 tablespoon olive oil with oregano, garlic, lemon juice, salt, and pepper in a small bowl. Set aside.
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Pour remaining olive oil over the potatoes in the basket, shaking to coat evenly.
Close the crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 18 minutes. Select START/STOP to begin. Check potatoes after 12 minutes. Continue cooking for up to 18 minutes for desired crispiness.
When cooking is complete, remove potatoes from basket. Toss with oregano dressing and serve.
A tip from the Ninja® Kitchen Team
For crispier results, add another teaspoon of oil in step 5, and when Air Crisping, shake the basket or toss potatoes with silicone-tipped tongs every 6 minutes.
****
Prawns - Ninja Foodi*, By: Danielle Ho, February 8, 2022
Ninja Foodi with Smartlid OL601 – was used in this recipe
Ingredients:
8 prawns
2 green onions – diced
1½ cups water
Directions:
Add the water to the Ninja pot. Add your reversible rack in the low position. Place your prawns and add the green onions to the top.
Close the lid. Move your Vent to Open.
Select Steam. Steam for 5 minutes. They will be a “pink” when fully cooked.
****
Prime Rib*, By: Heather Ann, January 5, 2021
Ingredients:
5.7 lb. prime rib - bone in
1 cup beef broth
1 Tbs. oil of choice
seasonings of choice
Directions:
Season the meat as desired.
Select Sear/Sauté High to begin preheating.
Add a little oil to the pot. When hot add the meat and sear on all sides.
Remove the meat. Add a little of the broth to the hot pot and using a silicone or wooden spoon, deglaze the pot. Add the remaining broth.
Add the rack in the Lower position. Add the meat.
Place the pressure cooker lid, making sure the pressure release valve is set to seal.
Select Pressure Cook High with a time of 4 minutes, using a Natural Release. Carefully remove the lid. Using a meat thermometer, check for internal temperature for your desired doneness. Depending on the weight of your meat, reset your time, if necessary. I chose 10 minutes extra with a Natural Release. It was perfect.
Carefully remove the lid.
Place the Air Crisp lid.
Select Broil. Broil for 3- 10 minute intervals, or until your desired browning, turning the meat after each interval.
****
Prime Rib*, By: Cindy Myers-Siford, April 23, 2019
Ingredients:
5 lb. prime rib
seasonings of choice
olive oil
Directions:
Place the prime rib directly in the pot. Select Air Crisp with a temperature of 400°F for 23 minutes. After time is up, select Bake and a temperature of 350°F for 50 minutes. Digital temperature on this recipe was 125°F.
****
Prime Rib Roast*, By: Jessica Conol, April 21, 2020
Ingredients:
7 lb. prime rib roast – boneless was used
olive oil
suggested seasonings, to taste:
seasoned salt
pepper
garlic powder
Directions:
Mix your desired seasonings in a bowl.
Rub the roast with olive oil. Sprinkle on the seasonings to cover, going lighter on the sides.
Select Broil to begin preheating for about 10 minutes. After 10 minutes, place the rack in the lower position of the Foodi. Place the prime rib with desired aeromatics, if desired. Close the Tendercrisp lid.
Cook for 4-5 minutes per pound.
When done, Do Not Open the Lid. You do not want to release any of the heat.
Select Bake with a temperature of 250°F for 10 minutes. Do a temperature test. If to low, resume the same bake temperature of 250°F for another 10 minutes.
When to your desired temperature, remove and let it rest for 15 minutes before cutting. (Remember, the temperature of the meat will continue to rise about 5°F when resting.)
Served with Au jus.
An 8 qt Ninja Foodi Deluxe was used for this recipe.
****
Prime Rib with Puff Pastry*, By: Chan Taylor, January 9, 2019
Ingredients:
slices of prime rib – your choice on amount
mushrooms – minced
Dijon mustard
puff pastry
1 egg - beaten
Directions:
Dry sauté the mushrooms, cool
Place meat and mushrooms on the puff pastry. Lightly brush Dijon mustard over meat. Spread mushrooms on top of mustard. Fold pastry. Brush with egg wash. Place in your Foodi and air fry for 20 minutes @ 325°F.
****
Puerto Rican Pork – Foodi Pressure Cook (PERNIL), By: Madeline DiDonato, February 20, 2020
Ingredients:
4 lb. pork shoulder or pork butt - (I usually use a tenderloin)
6 garlic cloves, pressed
¼ tsp ground black pepper
1 tsp oregano
1½ Tbs. olive oil
1½ Tbs. white vinegar
4 tsp salt
1 cup chicken broth – for pressure cooker
Directions:
Add the chicken broth to the Foodi pot.
Place the marinated pork roast on a rack, or in a steamer basket.
Place the pressure cooker lid, making sure the pressure valve is in the Seal position.
Select Pressure Cook High with a time of 75 minutes, with a Natural Release.
*If you would prefer a bbq pork, skip the marinade, use a BBQ rub, following the pressure cooking directions.
Add a quartered apple and onion to the bottom of the pot for extra flavor.
****
Pulled Pork with Crispy Biscuits
Prep Time 10 minutes Cook Time 53-55 minutes Servings 6-8
Ingredients:
2 ½ 3 pounds uncooked boneless pork shoulder, fat trimmed, cut in 2-inch cubes
3 tablespoons barbecue seasoning
1 tablespoon garlic powder
2 teaspoons kosher salt
1 cup apple cider vinegar
1 can (6 ounces) tomato paste
1 tube (16.3 ounces) refrigerated biscuit dough
APPROX. PRESSURE BUILD: 10 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place pork, spices, and vinegar in the pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 35 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin.
Add tomato paste and stir to incorporate. Allow pork to simmer for 10 minutes, or until the liquid has reduced by half. Stir occasionally, using a wooden spoon or silicone tongs to shred the pork.
Tear each uncooked biscuit so that it is in two halves, like a hamburger bun. Place biscuit halves evenly across the surface of the pork.
Close crisping lid. Select BAKE/ROAST, set temperature to 350°F, and set time to 10 minutes. Check after 8 minutes, cooking for an additional 2 minutes if biscuits need more browning.
When cooking is complete, serve immediately.
A tip from the Ninja® Kitchen Team
If you prefer slightly sweeter BBQ, add 1 to 2 tablespoons brown sugar to seasonings.
****
Pumpkin Bread – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, October 21, 2020
Ingredients:
2 cups flour
2 cups sugar
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 15 ounce can pumpkin puree
2 eggs - beaten
1½ sticks soft butter - cut up
PAM cooking spray for pans
Directions:
Place all of the dry ingredients in a mixing bowl. Turn on the mixer under low speed to mix ingredients.
In a separate bowl, mix pumpkin, eggs, and softened butter. Add to the flour mixture and stir to blend, then mix with the beater.
Lightly grease 2- 7x3x2 inch loaf pans.
When fully incorporated, pour evenly into the prepared pans.
Preheat the Ninja Foodi Grill on Bake with a temperature of 325°. Set the time for 45 minutes. When preheated, set the pans directly on the Grill pan. Check for doneness with a toothpick after 30 minutes, and every 5 minutes after.
When done remove the pans to trivets to cool for 15 minutes. After cooling, turn out to a wire rack to continue cooling.
When cooled, wrap in cling wrap, aluminum foil, or place in an air- tight container.
Enjoy. This is a very moist and flavorful bread.
****
Pumpkin Spice Cheesecake – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Cheese Cake Ingredients:
2- (8 oz.) packages cream cheese – soft
1 Tbs. pure vanilla extract
2 eggs
½ cup pure pumpkin – (not pumpkin pie mix)
2/3 cup sugar
1 Tbs. pumpkin pie spice seasoning
Graham Cracker Crust Ingredients:
1 Tbs. sugar
2 cups graham cracker crumbs
8 Tbs. butter - melted
1 7” springform pan
Directions:
In a bowl, mix the graham cracker crumbs, butter, and sugar until well mixed. (It will look a little dry, that’s ok.)
Pour the mixture into the springform pan. With a small bowl or “Pyrex” custard type cup, lightly press mixture into the pan to create the crust, going up the sides.
Place in the Ninja Foodi Grill.
Select Bake with a temperature of 300°F for 5 minutes. Remove when done.
To make the filler – Mix the soft cream cheese, sugar, pumpkin, pumpkin pie spice, and vanilla in a bowl. Add the eggs. (Do not over mix.) It should be smooth with no lumps. Carefully pour the cheesecake mix into the springform pan.
Select Bake with a temperature of 300°F to begin preheating. When ready place the springform pan directly on the ceramic pan without a rack. Cook for 50 minutes. After the 50 minutes of cook time, turn off the Ninja Foodi grill and leave the cheesecake inside with the lid closed for 10 minutes. After 10 minutes, open the lid and let it cool down inside an additional 10 minutes. After the last 10 minutes, take the cheesecake out and place on a wire cooking rack. When it seems cool enough, 20-30 minutes, refrigerate for 6-8 hours.
(This is all necessary to keep the cheesecake from cracking.)
After the 6-8 hours, and the cheesecake is cooled, carefully un-spring the pan to release the sides from the cheesecake.
To separate the bottom of the cheesecake from the springform pan bottom, simply take a long thin knife and slide it between the plate of the springform pan and the bottom of the cheesecake. Gently push at the base of the cheesecake onto a serving plate.
Cut slices and top as desired.
****
Quinoa Meatloaf*, By: Chan Taylor, January 28, 2019
Ingredients:
1½ lb. ground beef 90/10
1- 15 oz. can tomato puree
½ cup quinoa**
1 medium onion finely chopped
3 baby peppers, chopped - (I buy the package that has tricolor and use one of each color)
2 garlic cloves, minced or ⅛ tsp granulated
2 Tbs. dried parsley or ¼ cup fresh
1 Tbs. paprika
½ tsp smoked paprika (optional but gives a nice smokiness)
1 Tbs. chili powder
½ Tbs. cumin (optional but gives it a southwestern flare)
Topping mixture: Mix together
1 cup ketchup
3 Tbs. dark brown sugar
Directions:
Mix ingredients well. Place in 4 ramekins. Preheat Foodi @ 325°F on Bake. Place ramekins on trivet on low rack. Bake 25 minutes. Top with ketchup and brown sugar mixture. Cook an additional 5 minutes or until bubbly.
** Quinoa absorbs most of the liquid. I rarely need to drain unless I use a higher fat content hamburger.
****
Quinoa Meatloaf*, By: Chan Taylor, January 28, 2019
Ingredients:
1½ lb. ground beef 90/10
1- 15 oz. can tomato puree
½ cup quinoa**
1 medium onion finely chopped
3 baby peppers, chopped - (I buy the package that has tricolor and use one of each color)
2 garlic cloves, minced or ⅛ tsp granulated
2 Tbs. dried parsley or ¼ cup fresh
1 Tbs. paprika
½ tsp smoked paprika (optional but gives a nice smokiness)
1 Tbs. chili powder
½ Tbs. cumin (optional but gives it a southwestern flare)
Topping mixture: Mix together
1 cup ketchup
3 Tbs. dark brown sugar
Directions:
Mix ingredients well. Place in 4 ramekins. Preheat Foodi @ 325°F on Bake. Place ramekins on trivet on low rack. Bake 25 minutes. Top with ketchup and brown sugar mixture. Cook an additional 5 minutes or until bubbly.
** Quinoa absorbs most of the liquid. I rarely need to drain unless I use a higher fat content hamburger.
****
FOODI RECIPES FROM MEMBERS & NINJA
SCROLL DOWN past index for directions. Directions follow the last alphabetical listing.
* Indicates PHOTOS in the Album
M&M Cheesecake– Ninja Foodi Grill*, By: Aurelia Dougan McCollom, March 17, 2020 - (Original Recipe) By: Duane Arbegast, March 9, 2020
M&M Cheesecake– Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Mac & Cheese, By: Kathie Willey, July 26, 2019
Mac & Cheese – Recipe By: Sam - Presented By: Kenzie on ITKWD
Mac & Cheese – No Boil Elbow Macaroni*, By: Aurelia Dougan McCollom, August 23, 2019
Margaritaville Calamari Rings*, By: Shannon Gastelum Scott, March 9, 2019
Marie Callender's Frozen Pot Pie*, By: Aurelia Dougan McCollom, April 11, 2019
Martha White Chocolate Chip Cake*, By: Patti Cobbs, July 6, 2019
Martha White Mix Berries Muffins, By: Patti Cobbs, July 6, 2019
Martha White Muffin Mix, By: Michael Bielick, April 11, 2019
Mashed Potato Cakes - XL Grill or 5-in-1 Grill*, JoAnn Arden M Kilmer-Brown, January 13, 2022
Meatball Pasta Bake
Meatloaf*, By: Aurelia Dougan McCollom, August 9, 2019
Meatloaf in A Springform Pan*, By: Aurelia Dougan McCollom, March 26, 2019
Meatloaf - My take on "Cracker Barrel Meatloaf*, By: Beverley Funk Cook, February 24, 2019
Meatloaf – Ninja Air Oven*, By: Lauren Scerbak, February 20, 2020
Meatloaf Stuffed Green Pepper Rings, By: Lisa Rash Gay, July 26, 2019
Mexican Chicken for Chicken Tortilla Soup*, By: Aurelia Dougan McCollom, October 25, 2020
Mini Cheesecake Bites, Tarts & Pies – Ninja Foodi Grill*, By: Duane Arbegast, May 1, 2020
Mini Deep-Dish Bacon and Egg Pizzas Schwan’s item 489*, By: Andi Schuff, October, 17, 2018
Mini Marshmallows - Dehydrated, March 12, 2020
Miso Glazed Salmon with Bok Choy
Mississippi Pot Roast with Mushrooms & Onions*, By: Anna Politano Ninehouser, September 15, 2019
Mocha Frappe – Ninja Foodi Hot/Cold Blender*, By: Aurelia Dougan McCollom, June 26, 2020
Mojo Chicken with Black Beans - Ninja Foodi Grill*,By: Randall McGouirk, January 23, 2020
Monkey Bread – Rhoades Rolls – NINJA XL PRO OVEN*, By: Aurelia Dougan McCollom, February 19, 2022
Monkey Bread – Rhoades Rolls*, By: Aurelia Dougan McCollom, March 30, 2019 – My “original” recipe from the Ninja Multi-Cooker converted for the Foodi
Mostaccioli in the Ninja Foodi*, By: Debbie Sterner, August 8, 2019
Mozzarella Sticks with Eggroll Wrappers*, By: Madeline DiDonato, March 9, 2020
Mushroom Barley Soup - Foodi Instant Cooker*, By: Madeline DiDonato, January 19, 2020
Mushroom Brown Rice*, By: Chan Taylor, January 18, 2019
Nachos*, By: Aurelia Dougan McCollom, September 15, 2019
Navy Beans & Ham – (My Senate Bean Soup) – Ninja Foodi Pressure Cooker
Jiffy Cornbread - Ninja Foodi Grill, XL Oven*, By: Aurelia Dougan McCollom, January 19, 2021
New Orleans Red Beans & Rice*, By: David Marrione, October 26, 2019
No Boil Barilla Pasta*, By: Aurelia Dougan McCollom, August 23, 2019
Oatmeal Raisin Cookies – Ninja Foodi Grill or Ninja Foodi Deluxe 6.5 qt. or 8 qt.*, By: Aurelia Dougan McCollom, June 4, 2020
Olive & Thyme Loaf*, By: Patti Cobbs, January 29, 2020
Omelet*, By: Aurelia Dougan McCollom, April 28, 2019
Omelet*, By: Connie Benton, January 24, 2020
Orange, Honey Tofu with Soy Sauce Brussels Sprouts & Rice*, By: Randall McGouirk, February 23, 2020
Oreo’s & Reese’s Peanut Butter Cups*, By: Charity Bennett, January 15, 2019
Pacific Cod – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Pamela's Ninja Foodi Air Crisp Pretzel Stick*, By: Pamela Schwaner, January 15, 2019
Pamela’s Ninja Foodi Country-Style Ribs*, By: Pamela Schwaner, January 26, 2019
Pamela’s Ninja Foodi Egg Bites with Bacon & Cheese*, By: Pamela Schwaner, February 23, 2019
Pancakes – NINJA FOODI XL PRO GRILL*, By: Aurelia Dougan McCollom, February 19, 2022
Panko-Crusted Cod with Quinoa
Panko Parmesan-Crusted Tilapia
Parker House Dinner Rolls
Peach Cherry Crumble
Peach Cobbler*, By: Grisell Martinez, November 9, 2018
Peach Dump Cake*, By: Aurelia Dougan McCollom, October 16, 2020
Peanut Butter Cookies*, By: Jessica Conol, April 25, 2020
Penne & Sausage Ragu
Pepper Jack Pretzel Bites*, By: Pamela Schwaner, February 3, 2019
Pepperoni Pizza Pasta Bake*, (Photo by: Aurelia Dougan McCollom), Courtesy of the Ninja Website, August 12, 2019
Pepperoni Pizza Rolls – Frozen*, By: Andi Schuff, October 17, 2018
Pepperoni Pizza Stromboli*, By: Tina Rogers-Roberts, August 8, 2019
Petite Gold Potatoes*, By: Audrey Peters, April 29, 2019
Philly Cheesesteak Casserole
Pillsbury Grand Biscuits*, By: Catrina Arnold-Butts, December 26, 2018
Pillsbury Moist Supreme Chocolate Cake – Foodi Grill*, By: Aurelia Dougan McCollom, October 20, 2019
Pineapple Bread Pudding, By: David Marrione, October 30, 2019
Pineapple – Dehydrated*, By: Liz DeVigili, April 16, 2019
Pineapple Upside Down Cake*, By: Duane Arbegast, April 25, 2020
Pizza Burger*, By: Michael Riddle, June 17, 2020
Pizza Burgers*, By: Audrey Peters, July 30, 2019
Pizza – (Frozen & Reheated) – Ninja Foodi Air Fryer*, By: JoAnn Arden M Kilmer-Brown, January 6, 2021
Pizza (Mini) - Ninja Foodi XL Grill*, By: Sherry Weir, February 8, 2021
Pizza – Ninja Foodi Grill*, By: Patti Cobbs, March 8, 2020
Pork Belly – Ninja Foodi Grill*, By: Amanda Baker, February 11, 2020
Pork Belly*, By: Kristina Boyton, June 4, 2019
Pork Butt Roast, Boneless*, By: Jessica Conol, February 25, 2020
Pork Chops*, By: Aurelia Dougan McCollom, August 23, 2019
Pork Chops*, By: Aurelia Dougan McCollom, June 3, 2019
Pork Chops*, By: Luanne Herlofsky Kordiak, April 15, 2019
Pork Chops – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, December 16, 2019
Pork Chops - Ninja Foodi Grill*, By: David Marrione, October 18, 2019
Pork Chops & Pork Steaks – Foodi Grill, By: David Marrione, October 26, 2019
Pork Loin*, By: Emmy Earhart, April 15, 2019
Pork Loin with Gravy*, By: Jessica Conol, October 3, 2020
Pork Roast - Ninja Foodi*, By: Brandi Tatarchuk, February 8, 2022
Pork Steaks - Ninja Foodi Grill, By: Diane Wimmer, October 18, 2019
Pork Tenderloin Sandwich – Ninja XL Grill, or Any Foodi Appliance that will Air Crisp/Fry, By: Aurelia Dougan McCollom, March 10, 2021
Pork Tenderloin, Seasoned – Ninja Foodi Grill*, By: Brian Tollin, February 1, 2020
Pot Roast*, By: Missy Perkins Shaffer, February 15, 2019
Pot Roast Goodness – Foodi Deluxe Pressure Cooker*, By: Aurelia Dougan McCollom, July 3, 2020
Potato Salad*, By: Aurelia Dougan McCollom, February 5, 2020
Potato Wedges
Prawns - Ninja Foodi*, By: Danielle Ho, February 8, 2022
Prime Rib*, By: Heather Ann, January 5, 2021
Prime Rib*, By: Cindy Myers-Siford, April 23, 2019
Prime Rib Roast*, By: Jessica Conol, April 21, 2020
Prime Rib with Puff Pastry*, By: Chan Taylor, January 9, 2019
Puerto Rican Pork – Foodi Pressure Cook (PERNIL), By: Madeline DiDonato, February 20, 2020
Pulled Pork with Crispy Biscuits
Pumpkin Bread – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, October 21, 2020
Pumpkin Spice Cheesecake – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Quinoa Meatloaf*, By: Chan Taylor, January 28, 2019
M&M Cheesecake– Ninja Foodi Grill*, By: Aurelia Dougan McCollom, March 17, 2020 - (Original Recipe) By: Duane Arbegast, March 9, 2020
**I did not have M&M Minis. I used Peanut M&M’s.
Cheese Cake Ingredients:
2- (8 oz.) packages cream cheese – soft
1 Tbs. pure vanilla extract
2 eggs
8 oz. sour cream
1 cup M&M candy crumbs
½ cup Peanut M&M’s - optional
1/3 cup sugar
Graham Cracker Crust Ingredients:
1 Tbs. sugar
2 cups graham cracker crumbs
¼ cup Peanut M&M candy crumbs - optional
5 Tbs. butter - melted
1 7” springform pan
Directions:
In a bowl, mix the graham cracker crumbs, M&M candy crumbs, butter, and sugar until well mixed. (It will look a little dry, that’s ok.)
Pour the mixture into the springform pan. With a small bowl or “Pyrex” custard type cup, lightly press mixture into the pan to create the crust, going up the sides.
Place in the Ninja Foodi Grill.
Select Bake with a temperature of 300°F for 3 minutes. Remove when done.
To make the filler – Mix the soft cream cheese, sugar, sour cream, M&M candy crumbs, and vanilla in a bowl. Add the eggs. (Do not over mix.) It should be smooth with no lumps. Carefully pour the cheesecake mix into the springform pan.
Select Bake with a temperature of 300°F to begin preheating. When ready place the springform pan directly on the ceramic pan without a rack. Cook for 50 minutes. (Optional)-After cooking for 10 minutes, sprinkle the top with the M&M Minis. After the end of the 50 minutes of cook time, turn off the Ninja Foodi grill and leave the cheesecake inside with the lid closed for 10 minutes. After 10 minutes, open the lid and let it cool down inside an additional 10 minutes. After the last 10 minutes, take the cheesecake out and place on a wire cooking rack. When it seems cool enough, 20-30 minutes, refrigerate for 6-8 hours.
(This is all necessary to keep the cheesecake from cracking.)
After the 6-8 hours, and the cheesecake is cooled, carefully un-spring the pan to release the sides from the cheesecake.
To separate the bottom of the cheesecake from the springform pan bottom, simply take a long thin knife and slide it between the plate of the springform pan and the bottom of the cheesecake. Gently push at the base of the cheesecake onto a serving plate.
Cut slices and top as desired.
****
M&M Cheesecake– Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Cheese Cake Ingredients:
2- (8 oz.) packages cream cheese – soft
1 Tbs. pure vanilla extract
2 eggs
8 oz. sour cream
1 cup M&M candy crumbs
½ cup M&M Minis - optional
1/3 cup sugar
Graham Cracker Crust Ingredients:
1 Tbs. sugar
2 cups graham cracker crumbs
¼ cup M&M candy crumbs - optional
5 Tbs. butter - melted
1 7” springform pan
Directions:
In a bowl, mix the graham cracker crumbs, M&M candy crumbs, butter, and sugar until well mixed. (It will look a little dry, that’s ok.)
Pour the mixture into the springform pan. With a small bowl or “Pyrex” custard type cup, lightly press mixture into the pan to create the crust, going up the sides.
Place in the Ninja Foodi Grill.
Select Bake with a temperature of 300°F for 3 minutes. Remove when done.
To make the filler – Mix the soft cream cheese, sugar, sour cream, M&M candy crumbs, and vanilla in a bowl. Add the eggs. (Do not over mix.) It should be smooth with no lumps. Carefully pour the cheesecake mix into the springform pan.
Select Bake with a temperature of 300°F to begin preheating. When ready place the springform pan directly on the ceramic pan without a rack. Cook for 50 minutes. (Optional)-After cooking for 10 minutes, sprinkle the top with the M&M Minis. After the end of the 50 minutes of cook time, turn off the Ninja Foodi grill and leave the cheesecake inside with the lid closed for 10 minutes. After 10 minutes, open the lid and let it cool down inside an additional 10 minutes. After the last 10 minutes, take the cheesecake out and place on a wire cooking rack. When it seems cool enough, 20-30 minutes, refrigerate for 6-8 hours.
(This is all necessary to keep the cheesecake from cracking.)
After the 6-8 hours, and the cheesecake is cooled, carefully un-spring the pan to release the sides from the cheesecake.
To separate the bottom of the cheesecake from the springform pan bottom, simply take a long thin knife and slide it between the plate of the springform pan and the bottom of the cheesecake. Gently push at the base of the cheesecake onto a serving plate.
Cut slices and top as desired.
****
Mac & Cheese, By: Kathie Willey, July 26, 2019
Ingredients:
16 oz. box elbow macaroni
16 oz. jar Ragu Double Cheddar Sauce
2 cups water
saltine crackers, crushed - optional
Directions:
Add the water, pasta and sauce to the Foodi pot.
Select Pressure Cook High for 6 minutes, using a Quick Release. Stir. Add crushed saltine crackers on top.
Select Air Crisp with a temperature of 390°F for 5 minutes.
Quick, easy, & delicious.
****
Mac & Cheese – Recipe By: Sam - Presented By: Kenzie on ITKWD
Ingredients:
1 box (1 pound) dry elbow pasta
1 can (12 ounces) evaporated milk
¼ cup butter
1 teaspoon dry mustard
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon ground black pepper
4 cups water
½ block (8-ounces) prepared cheese product, cut in 1-inch cube
1 cup heavy cream
1 bag (8-ounces) shredded cheddar cheese, divided
1 cup panko breadcrumbs
½ stick (¼ cup) butter, melted
Directions:
1. Place pasta, evaporated milk, spices, and water into the Foodi pot. Stir well to combine.
2. Assemble Pressure Cooking Lid and press START/STOP to turn on unit. Select PRESSURE and turn to LOW. Press TIME, then turn dial to 2 minutes. Select START/STOP to begin.
3. When pressure cooking is complete, naturally release pressure for 10 minutes. After 10 minutes, quick release remaining pressure by moving pressure release valve to VENT position. Carefully remove pressure cooking lid when unit has finished releasing steam.
4. Stir prepared cheese product, butter, heavy cream, and 6 ounces cheddar cheese into pasta until incorporated.
5. In a bowl, stir together remaining 2 ounces cheddar cheese with breadcrumbs and melted butter. Top pasta evenly with bread crumb mixture.
6. Assemble Air Crisp lid; select AIR Crisp, set temperature to 375°F. Press TIME and turn dial to 7 minutes and select START/STOP to begin.
****
Mac & Cheese – No Boil Elbow Macaroni*, By: Aurelia Dougan McCollom, August 23, 2019
Ingredients:
1 cup No Boil Barilla elbow macaroni
¼ tsp salt
1½ cups water
1-2 cups shredded cheese – Your choice of cheeses(I used Mild Cheddar Colby, Monterey – your judgement to make cheesy)
1 Tbs. butter
¼ tsp pepper
¼ tsp dry mustard – just a little (zip) to the flavor (optional)
¼ cup heavy cream – or evaporated milk (You can try milk, I didn’t want a separation)
cheese for the top to brown
Directions:
Add the macaroni and water to the pot.
Select Pressure Cook Hi for 2 minutes with a 5 minute Natural Release, followed by a Quick Release. A little water should be left. Do not drain. Add the butter. Add pepper and a little dry mustard. Add the cheese a little at a time to melt. Continue stirring. Add the heavy cream or evaporated milk. Add more milk if necessary.
Once creamy, add cheese to the top.
Select Air Crisp with a temperature of 400°F for 5 minutes.
Enjoy!
****
Margaritaville Calamari Rings*, By:Shannon Gastelum Scott, March 9, 2019
Ingredients:
Margaritaville Calamari Rings
Directions:
Select Air Crisp. Pre-heat @ 400°F, for 4-5 minutes.
Heat 7-8 minutes! Crispy, not chewy! YUMMY!
****
Marie Callender's Frozen Pot Pie*, By: Aurelia Dougan McCollom, April 11, 2019
Ingredients:
10 oz. frozen pot pie – your choice of brand
Directions:
Place rack in lower position with handles in high position.
Select Bake 400°F to preheat for 5 minutes.
Cover edges of crust with foil. Crimp down. Place on rack when preheated.
Select Bake 400°F for 25 minutes. After time is up, completely cover pie with aluminum foil. Continue to cook for 15 minutes more. PERFECT!
My internal temperature was 178°F. The recommended temperature is 165°F.
****
Marie Callender's Frozen Pot Pie – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, October 19, 2019
*The Grill User Care Book suggests decreasing the temperature 25°F when converting a conventional oven recipe. Next time I will keep the original temperature as suggested to see the difference. The original temperature is 400°F.
I have to say, I am impressed with the Bake function when doing this pot pie.
Since the grill pot is 10x10, you can fit 3 at one time.
Ingredients:
10 oz. frozen pot pie – or your choice of brand
Directions:
Begin by preheating the Foodi Grill on Bake with a temperature of 375°F. While preheating, completely cover the pot pie with foil.
When ready place the pot pie on the grill pot.
Increase the time to 30 minutes. Just before the 30 minutes are up, open the lid and remove the foil. Continue cooking by increasing the time 10 more minutes for a total of 40 minutes cooking time. Temperature probe for a safe temperature of 165°F. When this temperature has been achieved, remove to a plate and invert.
****
Martha White Chocolate Chip Cake*, By: Patti Cobbs, July 6, 2019
Dessert- Martha White Chocolate Chip Muffins made into a cake in my Ninja Foodi.
Ingredients:
Martha White Chocolate Chip Muffin Mix
Directions:
Mix per package instructions. Prepare your 7-8” bundt or cake barrel pan with a non-stick coating.
Select Bake with a temperature of 325°F for 20 minutes. Test with a toothpick for doneness. Increase by 1-minute intervals until done if needed.
****
Martha White Mix Berries Muffins, By: Patti Cobbs, July 6, 2019
Ingredients:
Martha White Mix Berries Muffin Mix
Directions:
Mix per package instructions. Using your silicone egg bite mold, lightly spray with a non-stick coating. Evenly pour the mix into the molds.
Add 1 cup of water to the Foodi pot. Add the rack in the low position, or if you have the “Red OXO Sling”, place the mold.
Select Pressure Cook HI for 14 minutes using a Quick Release.
You can select Air Crisp with a temperature of 390°F for 2-3 minutes to brown the tops if desired.
****
Martha White Muffin Mix, By: Michael Bielick, April 11, 2019
Ingredients:
1 box muffin mix – your brand of choice
Directions:
Prepare mix per the instructions with ½ cup milk.
Pour batter into egg bite pan, place on trivet.
Pour 1 cup water in pot.
Select Pressure Cook HI with a time of 14 minutes using a Quick Release. Remove.
Remove pot to pour out excess water.
Select Air Crisp with a temperature of 400°F for 4-5 minutes, testing with a toothpick for doneness.
****
Mashed Potato Cakes - XL Grill or 5-in-1 Grill*, JoAnn Arden M Kilmer-Brown, January 13, 2022
Air Crisp function is used in this recipe.
I took left over mashed potatoes, added an egg, onions and enough flour to make them stiff.
Spray the pan liberally with butter spray. Drop by spoonfuls on the griddle pan. Slightly flatten. If using the 5-in-1 Grill, you can also use the bottom pan if you don’t have the accessory griddle pan.
Select Air Crisp with a temperature of 375°F. Cook for about 5 minutes or until brown. Flip and continue browning.
****
Meatball Pasta Bake
Prep Time 10 minutes Cook Time 25-30 minutes Servings 10
Ingredients:
2 pounds uncooked ground beef
2 large eggs
½ cup shredded (or ¼ cup grated)
Parmesan cheese
¼ cup milk
½ cup seasoned bread crumbs
½ cup fresh parsley, chopped
2 teaspoons granulated garlic
2 teaspoons kosher salt
3 tablespoons olive oil
2 jars (24 ounces each) marinara sauce
1 cup water
1 cup dry red wine
1 box (16 ounces) dry cavatappi pasta
1 cup ricotta cheese
1 cup shredded mozzarella
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: NATURAL 10 MINUTES
Directions:
In a large mixing bowl, stir together ground beef, eggs, Parmesan cheese, milk, bread crumbs, parsley, garlic, and salt. Mix until fully incorporated.
Form mixture into 20 meatballs; set aside.
Select SEAR/SAUTÉ and set to HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
After 5 minutes, add oil to pot, then add half the meatballs in one layer. Brown meatballs on all sides. Transfer meatballs to a bowl. Repeat with remaining meatballs.
Add marinara sauce, water, wine, and pasta to the pot; stirring to incorporate.
Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 2 minutes. Select START/STOP to begin.
When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release any remaining pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Select SEAR/SAUTÉ and set to MD. Select START/STOP to begin. Stir ingredients, then add meatballs and simmer for 10 minutes. Turn down heat if sauce comes to a boil.
After 10 minutes, stir in ricotta. Cover pasta mixture with mozzarella.
Select BAKE/ROAST, set temperature to 325°F, and set time to 5 minutes, or until cheese is melted, bubbly, and slightly browned.
When cooking is complete, serve immediately.
****
Meatloaf*, By: Aurelia Dougan McCollom, August 9, 2019
(My recipe converted to the Foodi from the Ninja Multi-Cooker 4-in-1)
Ingredients:
1 lb. ground chuck
¼ cup finely chopped green pepper
¼ cup finely chopped onion
salt & pepper to taste
2 Tbs. Worcestershire sauce or A-1 sauce
1 egg - beaten
½ cup bread crumbs
Topping:
ketchup – to the top
Directions:
Select Bake/Roast with a temperature of 350°F to begin preheating while mixing your ingredients.
Add all of the ingredients to a bowl. Mix well.
Add to a 7¾ x 3¾ x 2¾ loaf pan. Pat down. Add the ketchup and spread across the top. Cover with foil. (If you have an iGrill temp probe or something similar, insert the probe through the foil. Set the probe temperature for 155°F. The lid will close easily over the metal cord).
Using the Red OXO Sling or the Foodi reversible rack in the low position place the pan.
Set the time for 45 minutes. The last 10 minutes of cooking, remove the foil. Remove after 45 minutes or when temperature reaches 155°F.
****
Meatloaf - My take on "Cracker Barrel Meatloaf*, By: Beverley Funk Cook, February 24, 2019
Ingredients:
2 eggs
2/3 cup milk
32 Ritz crackers
4 ounces shredded sharp cheddar cheese
½ cup chopped onion
Montreal Seasoning
1½ lbs. ground beef
Glaze:
½ cup ketchup
½ cup brown sugar
1 tsp mustard
Directions:
In a bowl, beat the eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix and shape into loaf.
(I put foil on the rack for easy clean-up. Poke holes in the foil and put meatloaf on the foil.)
Add ½ cup water to the Foodi pot. Select Pressure HI. Set the time for 15 minutes. Do a Natural Release for 5 minutes. Then Quick Release.
Covered the top with glaze.
Select Air Crisp and the temperature of 390°F for 8 minutes.
It was very good!
****
Meatloaf in A Springform Pan*, By: Aurelia Dougan McCollom, March 26, 2019
(My recipe converted to the Foodi from the Ninja Multi-Cooker 4-in-1)
Ingredients:
1 lb. ground chuck
¼ cup finely chopped green pepper
¼ cup finely chopped onion
salt & pepper to taste
2 Tbs. Worcestershire sauce or A-1 sauce
1 egg - beaten
½ cup bread crumbs
Topping:
ketchup – to the top
1½ cups water – for the pot
Directions:
Select Bake/Roast with a temperature of 350°F to begin preheating while mixing your ingredients.
Add all of the meatloaf ingredients to a bowl. Mix well.
Add to a 3" square springform pan. Pat down.
Add the water to the Foodi pot.
Place the pan in the Red OXO sling or use the reversible rack in the low position.
Select Pressure Cook High for 35 minutes with a Natural Release of 5 minutes, followed by a Quick Release. Internal temp was 165°F. Perfect. I then applied the ketchup to the top and set the Foodi to Broil for 5 minutes. It was very moist!
****
Meatloaf – Ninja Air Oven*, By: Lauren Scerbak, February 20, 2020
I adapted this meatloaf recipe from one I found online for my Air Fry Oven.
Ingredients:
For the Meatloaf:
2 eggs
2/3 cup milk
1 sleeve Ritz crackers, crushed
4 oz. cheddar cheese
1½ lbs. meatloaf mix or chop meat
salt & pepper, to taste
*
For the Glaze:
½ cup ketchup
½ cup brown sugar
Directions:
Beat together eggs, then add milk and crackers. Add cheese and meat. Mix together well. Shape into 2 loaves. Add to the baking tray lined with parchment. (The parchment helps with the splatter.)
Select Air Roast with a temperature of 350°F to begin preheating. When ready, add the meatloaf. Roast meatloaf for 30 minutes.
Spoon desired amount of glaze onto each loaf and return to oven for 5 minutes.
Let rest for about 5 minutes and enjoy!!
****
Meatloaf Stuffed Green Pepper Rings, By: Lisa Rash Gay, July 26, 2019
Ingredients:
1 lb. hamburger
1/3 sleeve soda crackers - crushed
1 egg - beaten
¼ onion - diced
2 green pepper rings, diced
1 garlic - chopped
salt and pepper - to taste
McCormick’s steak seasoning – to taste
¼ inch ring slices – to be stuffed with meat
Kraft honey bbq sauce – optional for air crisp
cheddar Jack - optional or cheese of choice
Havarti cheese – optional or cheese of choice
Hawaiian slider buns
Directions:
Select Sear/Sauté. Sauté diced green pepper, onion and garlic. Remove from the Foodi pot. Wipe out the pot.
In a bowl, add to the remaining hamburger ingredients and form into hamburgers. Stuff the green pepper rings. meatloaf and stuffed it in green pepper rings.
Select Air Crisp with a temperature of 390°F for 5 minutes. Flip them over and cook 4 more minutes. Add the Kraft honey bbq sauce and brown.
Digital probe for your desired temperature. Add a slice of cheddar Jack and a slice of Havarti cheese on each one. Serve on Hawaiian slider buns.
The green pepper rings were roasted from the cooking. They were delicious.
It made 6 sliders.
****
Mexican Chicken for Chicken Tortilla Soup*, By: Aurelia Dougan McCollom, October 25, 2020
(This recipe makes a great taco, enchilada, or quesadillas filling. Just strain the broth and do not use. You can also use the broth for other soups.)
Ingredients:
2 boneless, skinless chicken breasts, & 3 bone in/skin on drumsticks
water to cover chicken
1 Tbs. chili powder
½ tsp. Ancho chili powder
1 tsp. sea salt - fine grind
2 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
Directions:
Place all of the ingredients in the Foodi Pressure Cooker/TenderCrisp or Deluxe cooker pot. Stir. Be sure water covers the chicken.
Place the pressure cooker lid, making sure the pressure valve is set to seal. Select Pressure Cook High for 30 minutes with a Natural Release of 20 minutes, followed by a Quick Release. Carefully remove the lid. Remove the pot from the base.
Using tongs, remove the chicken to a plate or bowl. Remove the meat from the drumstick. Discard the skins and bones. Using to forks, shred all of the chicken. If desired, strain the broth.
Add the meat, broth, and the ingredients from the “Chicken Tortilla Soup” recipe to the pot, except the chips, sour cream and cheeses.
*Use any chicken pieces as desired. The weight of the pieces used was just over 1½ lbs.
****
Mini Cheesecake Bites, Tarts & Pies – Ninja Foodi Grill*, By: Duane Arbegast, May 1, 2020
Ingredients:
2- 8 oz. packages cream cheese
1 tbs. vanilla
2 eggs
8 oz. sour cream
½ cup sugar
Graham Cracker Crust Ingredients:
1 Tbs. sugar
2 cups graham cracker crumbs
8 Tbs. butter
Directions:
In a bowl, mix the graham cracker crumbs, butter, and sugar until well mixed. (It will look a little dry, that’s ok.)
To make the filler – Mix the soft cream cheese, sugar, sour cream, and vanilla in a bowl. Add the eggs last. (Do not over mix.) It should be smooth with no lumps. This is enough mix to make 5 trays of mini bites, 8 mini tarts, or 8 mini pies. Set aside.
Mini Bites – Take mini cup liners and place in each cup. Use 1 teaspoon of the graham cracker crumbs and fill each cup. Using a Coke bottle, invert and with the lid on the bottle press the cap in the center of each cup. Using a Ziplock sandwich bag, fill with some of the cream cheese mixture. Seal the bag. Snip a corner of the bag with scissors. Squeeze the bag and fill with a little of the mix.
Select Bake with a temperature of 300°F to begin preheating. When ready place the mini bites directly on the ceramic pan without a rack. Cook for 15 minutes, rotating the pan after 7 minutes of baking. After the bake, turn off the Ninja Foodi Grill and leave the cheesecake inside with the lid closed for 10 minutes. After 10 minutes, take the cheesecake out and place on a wire cooking rack. After it has cooled, refrigerate for 4 hours.
Mini Tarts & Mini Pies – Use 5 tablespoons of the graham cracker crumbs, and fill each tart or pie cup. Press the crust to the sides and bottom. Fill each cup wth the cream cheese mixture. Place 2 at a time in the Ninja Foodi Grill ceramic pan.
Select Bake with a temperature of 300°F to begin preheating. When ready place the mini bites or pies directly on the ceramic pan without a rack. Cook for 20 minutes, rotating the cups 180° after 10 minutes of baking. After the bake, turn off the Ninja Foodi Grill and leave the cheesecake inside with the lid closed for 10 minutes. After 10 minutes, take the cheesecake out and place on a wire cooking rack. After it has cooled, refrigerate for 4 hours. The tarts have a thinner center than pies.
This recipe made 1 tray of mini bites, 2 tarts and 4 pies. Choose different pans, or select only one.
Cut slices and top as desired.
****
Mini Deep-Dish Bacon and Egg Pizzas Schwan’s item 489*, By: Andi Schuff, October, 17, 2018
I normally cook these in the pre-heated oven @ 375 for 16 minutes. I cooked these in the Foodi using the Bake/Roast feature for 5 minutes @ 350, and they turned out perfect.
****
Mini Marshmallows - Dehydrated, March 12, 2020
Ingredients:
1 package mini marshmallows
Directions:
Arrange the marshmallows without touching on the dehydrating racks.
Place the racks in the Foodi pot. Close the lid.
Select dehydrate with a temperature of 165°F. Dehydrate for 2-3 hours, checking after 2 hours. Continue dehydrating until your desired dryness.
****
Miso Glazed Salmon with Bok Choy
Prep Time 10 minutes Cook Time 7-9 minutes Servings 4
Ingredients:
1 cup jasmine rice, rinsed
¾ cup water
4 frozen skinless salmon fillets (4 ounces, 1-inch thick each)
1 teaspoon kosher salt
2 tablespoons red miso paste
2 tablespoons butter, softened
2 heads baby bok choy, stems on, rinsed, cut in half
¼ cup mirin
1 teaspoon sesame oil
Sesame seeds, for garnish
APPROX. PRESSURE BUILD: 5 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place rice and water into the pot. Stir to combine. Place reversible rack in pot, making sure rack is in the higher position.
Season salmon with salt, then place on rack. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/STOP to begin.
While salmon and rice are cooking, stir together miso and butter to form a paste. Toss bok choy with mirin and sesame oil.
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Gently pat salmon dry with paper towel, then spread miso butter evenly on top of the fillets. Add bok choy to the rack.
Close crisping lid. Select BROIL and set time to 7 minutes. Select START/STOP to begin, checking for doneness after 5 minutes.
When cooking is complete, remove salmon from rack and serve with bok choy and rice. Garnish with sesame seeds, if desired.
A tip from the Ninja® Kitchen Team
Want to use fresh salmon instead of frozen? Pressure cook only the white rice. Add the fresh salmon fillets as instructed in step 6. At step 7, broil the salmon for up to 15 minutes, or until the internal temperature reaches 145°F.
****
Mississippi Pot Roast with Mushrooms & Onions*, By: Anna Politano Ninehouser, September 15, 2019
Ingredients:
3 lb. chuck roast, dried with paper towels
1 packet powder ranch dressing
1 packet brown gravy mix
1 Vidalia onion, sliced
8 oz. sliced mushrooms
2 Tbs. avocado oil
1¾ cup beef broth
Several pepperoncini
½ cup pepperoncini juice
1 stick butter
¼ cup cornstarch
¼ cup cold water
Directions:
Select Sear/Sauté High. Heat for 4-5 minutes. Add the oil. Wait for oil to heat up and add the roast. Sear on all sides until nice and brown. Remove from Foodi.
Add onions and sauté until caramelized, then add mushrooms and sauté for a few minutes.
Add beef broth and deglaze pot. Also add the pepperoncini juice.
Return roast to pot and pour ranch packet and brown gravy packet on top. Add the stick of butter to the center of the roast. Place pepperoncini around the stick of butter.
Place the pressure cooker lid on the Foodi. Make sure valve is in seal position. Select Pressure Cook High for 60 minutes with a Natural Release for 30 minutes, followed by a Quick Release.
Remove roast and let it rest on a serving dish. Remove onions, mushrooms and pepperoncini and place on top of roast.
Pour gravy into fat separator, then pour back into pot without the fat.
Select Sear/Sauté High and heat until it starts to bubble.
Mix the cold water and cornstarch together until there are no lumps. Pour slowly into pot while stirring constantly. Let cook for a minute or so.
Slice or shred beef and serve with gravy.
ENJOY!
****
Mocha Frappe – Ninja Foodi Hot/Cold Blender*, By: Aurelia Dougan McCollom, June 26, 2020
I took my Frappe recipe from our JAGAT Files and converted it to the Ninja Foodi Hot/Cold Blender. This is wonderful!
FYI: If you wanted to make a Frosty or a shake, this is the way to do it. Just leave out the coffee & Torani flavoring.
Ingredients:
6 oz. brewed coffee – I make the coffee in my Ninja Coffee Bar; using the Brew setting and set to ½ carafe.
Measure out 3 ounces and freeze in small silicone containers. Once frozen, I pop them out and place the coffee cubes in a Ziplock bag.
2 oz. Torani French Vanilla Syrup – or your favorite brand and flavor
½ cup milk or cream
1/3-½ cup chocolate Hersey’s Syrup
2 cups vanilla ice cream – or your favorite flavor
1 maraschino cherry – optional
Cool Whip aerosol cream topping – optional
Hersey syrup – to drizzle on top, optional
Directions:
Add the ingredients to the pitcher as listed.
Select Smoothie, and let the Ninja Hot/Cold Blender work it’s magic!
A nice thick drink. Just add a straw and a spoon!
****
Mojo Chicken with Black Beans - Ninja Foodi Grill*, By: Randall McGouirk, January 23, 2020
(VERY EASY)
Ingredients:
2 large chicken breast (boneless and skinless)
½ pack regular taco seasoning
4 tablespoons olive oil
1 lime
parsley (for garnish)
2 garlic cloves, peeled
1 red onion, diced
1 tablespoon dried cilantro
Salt & pepper, to taste
Ingredients:
Insert the Grill plate into the Ninja Foodi Grill.
Select the Grill High setting, to begin preheating.
Mix taco seasoning, cilantro, garlic, red onion with olive oil until well combined. Pour the mixture over chicken breast and set aside. Place If your Ninja Grill has the Thermometer Probe, insert into (1) of the chicken breast (thickest area).
Once the grill flashes “add food”, add the chicken into the Ninja and pour the mixture from the bowl over the chicken.
Set the cooking done temperature on the probe to 165°F. Close the lid. Chicken will cook to optimum temperature and come out perfect. You can serve this with rice and black beans.
*Added comment: If your Grill does not have the probe, you can check manually throughout the cooking time, achieving the same result. Depending on the size of the breast, it takes about 8-10 minutes. Do not turn.
****
Monkey Bread – Rhoades Rolls – NINJA XL PRO OVEN*, By: Aurelia Dougan McCollom, February 19, 2022
Ingredients:
½ cup butter (one stick) - cut into pieces + 2 tablespoons for the bottom on the pan
chopped pecans – sprinkle around bottom and sides of bundt pan
12-16 frozen rolls
1 - 3 oz package Cook and Serve Butterscotch Pudding - not instant
¾ cup packed brown sugar
2 teaspoons cinnamon
Pam
Directions:
Cut-up butter stick in small pieces. Cut-up the 2 tablespoons of butter.
Spray the bottom and sides of a bundt pan with Pam.
Sprinkle the bottom and sides of the pan with chopped nuts. Add the 2 tablespoons of cut-up butter around the bottom.
In a bowl, mix dry pudding, cinnamon, and brown sugar.
Place a layer of frozen rolls in pan, spoon some pudding mixture, then more rolls, pudding mixture, and continue layering until done with pudding on top. Top with the 1 stick of cut butter over the rolls.
Let set overnight in the oven (about 8 hours).
The next morning bake @350°F for about 30-35 minutes.
You can test for doneness by tapping a roll. If it sounds hollow, it’s done.
****
Monkey Bread – Rhoades Rolls*, By: Aurelia Dougan McCollom, March 30, 2019 – My “original” recipe from the Ninja Multi-Cooker converted for the Foodi
Ingredients:
10-12 Rhoades Frozen Rolls (or a brand of your choice) – depending on the size of your pan you can increase or decrease the amount of rolls. (In the Ninja Multi-Cooker. I normally use 10-12).
1 small box butterscotch pudding (not instant) (You will not use the whole box) – sprinkled over each roll to cover
¾ cup butter - melted
¾ cup brown sugar – sprinkled on top to cover
1 cup chopped nuts – your choice
PAM – non-sticking spray
Directions:
I used a 9” bundt pan.
Spray with PAM or similar non-sticking spray.
Add nuts to the bottom of the pan. Place the frozen rolls on top of the nuts. Layer a couple over the 1st row. Sprinkle with more nuts, if desired. Don’t over fill the pan; they will rise. Sprinkle the pudding over the rolls; just enough to cover each one. Sprinkle the brown sugar over the rolls. Pour the butter overall.
Place the rack in the Foodi in the low position, so the handles are up for you to grab. Place the pan on the rack. Close the Foodi lid.
(Your Foodi is cold. DO NOT TURN ON! Let them rise for 7 hours or longer. I normally do this for an overnight rise and bake in the morning. They have been in as long as 8 hours before baking.)
Select Bake with a temperature of 350°F for 22-24 minutes.
You can test to see if they are baked after 20 minutes. If you tap on the top of the roll and it has a hollow sound, they are done.
Remove carefully. Place a large plate on top of the pan and invert. They will fall right out, with the nuts and sauce dripping all of the wonderful stickiness!
**Pan size is optional. I also have a square 3” tall springform, 3” tall barrel and 2” tall springform.
****
Mostaccioli in the Ninja Foodi*, By: Debbie Sterner, August 8, 2019
Ingredients:
1 teaspoon olive oil
½ cup diced onions
1 lb. lean ground beef, 93%
1 Tablespoon garlic- minced
1 teaspoon sugar- I omitted
1 Tablespoon Italian seasoning-omitted
½ teaspoon red pepper flakes
2 cans beef broth - 29 ounces total (I used 3¼ cups because I added a can of Ro*tel)
1- 24-ounce jar pasta sauce
1 cup water - swirled in pasta jar
1 lb. dried mostaccioli noodles
2 cups Mozzarella Cheese-I added a couple handfuls of shredded Colby also
Directions:
Select Sauté Hi. Add the olive oil. When hot add the onions, garlic and meat. Stir to break up meat and sauté vegetables. Cook until meat is cooked through.
Turn off the Ninja Foodi.
Add sugar, Italian seasoning and red pepper flakes. Stir.
Pour in the pasta sauce and water. Add the beef broth and Ro*tel, or just broth. Stir well.
Add the pasta, but DO NOT STIR! If you stir, you are likely to get a burn or error message.
Make sure that all pasta is covered by liquid, just push down on the noodles with a spatula until they were covered with liquid.
Add the pressure cooker lid.
Select Pressure Cook Hi for 3 minutes with a Natural Release of 3 minutes followed by a Quick Release. Turn off Ninja Foodi.
Open the pressure cooker lid and stir pasta together. Stir well to be sure pasta is not stuck together.
Add in 1 cup of shredded mozzarella cheese and stir. (I always add more).
Sprinkle remaining mozzarella cheese on top. (I added Colby also).
Close the Air Crisp lid. Select Broil with a temperature of Hi for 5 minutes, or until cheese is melted and golden brown.
Notes
Tips for this recipe:
1. It’s tempting to want to stir this recipe before starting to cook under pressure. Don’t do it! Resist the temptation! If you stir this recipe after you have added the pasta, you will end up with a burn or error message.
2. Buy 93% lean ground beef when cooking under pressure in the Ninja Foodi.
****
Mozzarella Sticks with Eggroll Wrappers*, By: Madeline DiDonato, March 9, 2020
Ingredients:
egg roll wraps
mozzarella cheese sticks
PAM or oil spritz to spray the wrappers
Directions:
Spritz each side of the egg roll wraps. Place a cheese stick and roll. Place in the Air Crisp basket.
Select Air Crisp with a temperature of 375°F for 4 minutes.
****
Mushroom Barley Soup - Foodi Instant Cooker*, By: Madeline DiDonato, January 19, 2020
Made Mushroom Barley Soup for my workday lunches. It came out really good. It reminds me of the soup from Kiev Diner that was in the East Village of Manhattan.
Ingredients:
16 oz. mushrooms. sliced
4 cups vegetable broth, low sodium
½ cup barley, pearled
2 celery stalks
1 carrot
½ onion, diced
2 tablespoons olive oil
½ teaspoon marjoram
½ teaspoon sage
½ teaspoon parsley flakes
½ teaspoon ground black pepper
2 bay leaves
salt to taste
Directions:
Set the Ninja Instant Cooker to the Sauté setting and add olive oil. When oil is hot, add carrots, onions and celery. Sauté for 4-5 minutes or until onions are just becoming translucent. Then add mushrooms and continue sautéing for another 3 minutes.
Press cancel to stop the sauté cycle and add vegetable broth. Use a wooden spoon to deglaze the bottom of the pot (scrape the cooked-on bits.)
Add herbs, barley, salt and pepper. Stir well.
Secure the Pressure Cooker Lid.
Select Pressure Cook High with a time of 20 minutes with a Natural Release of 10 minutes, followed by a Quick Release. Remove the lid. Remove the bay leaves and stir. You’re now ready to serve.
(Optional - mix corn starch and water and add it to soup at the end to make it thicker and creamier)
****
Mushroom Brown Rice*, By: Chan Taylor, January 18, 2019
Ingredients:
1 cup brown rice (rinsed)
10.5 oz. beef broth
10 baby portabella mushrooms, sliced
1 Tbs. unsalted butter
1 cup water – for the pot
Directions:
Place all ingredients in an ovenproof bowl on rack in the lowest position. Add the water to the cooking pot. Select Pressure. Pressure cook in HI for 25 minutes. Use natural release after 10 minutes. Fluff before serving.
****
Nachos*, By: Aurelia Dougan McCollom, September 15, 2019
Since my 6.5 qt. Foodi is in Branson, this was made in the 8 qt. I used 2 round silicone racks. The reversible rack was on top of them to raise it up. I just didn’t want the rack close to the heating element. This method worked perfectly. If you are using the 6.5 qt. Foodi, you may need to use 1, or just the reversible rack only. Use your judgement. I don’t have mine here to see. (I think one was a silicone egg rack).
Ingredients:
1 lb. ground beef
taco seasonings
tortilla chips – Mission Chips were used in this recipe
Mexi-blend cheese
Tostitos Salsa Con Queso
refried beans
*toaster size pizza pan – 8” in diameter
*aluminum foil
toppings as desired for serving
Directions:
Add the ground beef to the Foodi pot.
Select Sear/Sauté to brown. Drain any excess grease if necessary. Add the taco seasoning according to the package directions. Heat thoroughly. Remove to a bowl. Wipe out the pot.
Line your pan with aluminum foil and crimp up the sides. (If you don’t have a pan, just use the foil). It makes for an easy clean-up.
Using the back of a spoon, spread some refried beans on each chip. Place a layer of chips around the pan, overlapping. Sprinkle on some meat, then Mexi-blend, and then dollops of the queso. Add another layer following the same directions.
Using the reversible rack in the low position, place the pan on the rack. (This pan will not fit on the rack in the high position).
Lower the rack into the Foodi.
Select Air Crisp with a temperature of 360°F for 5 minutes to melt the cheeses. This time and temperature was perfect for me.
Carefully remove the rack.
Pull the foil onto a plate and enjoy! Garnish as desired.
****
Navy Beans & Ham – (My Senate Bean Soup) – Ninja Foodi Pressure Cooker
Jiffy Cornbread - Ninja Foodi Grill, By: Aurelia Dougan McCollom, February 5, 2020
1 Tbs. oil – to prevent foaming (Google is your friend)
2 cups chicken stock – or just use water
stock from the ham bones
water – to cover
1 lb. great northern beans
1 cup chopped onion
2 garlic cloves, minced
1 cup chopped celery
2/3 cup mashed potato flakes
¼ cup chopped parsley
1½ tsp salt
½ tsp pepper
1 tsp nutmeg
1 tsp oregano
1 tsp basil
1 bay leaf
ham pieces
Ham Directions:
Before I started the soup, I had 3 smoked ham bones with meat on them in the freezer. I added them (frozen) to the Foodi pot with 5 cups of water. Place the pressure lid with vent set to seal. Pressured on High with a time of 1 hour, using a natural release. Removed from the pot to cool and took off the meat. I discarded the bones, and strained the liquid, reserving for the soup.
Soup Directions:
Rinse and sort beans.
Add the beans, vegetables, seasonings, meat, and oil. Cover with the broth stock, and water by a couple of inches.
Place the pressure cooker lid with vent set to seal.
Select Pressure Cook High for 28 minutes, using a Natural Release. Carefully remove the lid, facing away from you.
Stir gently and test the beans for tenderness. If still a little hard, continue to pressure cook by adding a couple of minutes, using a Natural Release. (Mine were perfect at 28 minutes.)
Thicken with the instant potato flakes. Sprinkle a little at a time and stirring, until your desired thickness.
So incredibly easy and no soaking the beans overnight!
*Added comment – You can add all of the ingredients, including the ham bone at the same time and fix the soup, using the soup directions. I chose not to because I had 3 of them.
Jiffy Corn Bread – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, February 5, 2020
Ingredients:
Jiffy cornbread muffin mix, (1 box requires:)
1 egg
1/3 cup milk
*Ateco Cake Heating Core from Amazon– set of 4 – (optional)
Directions:
Select Bake on the Foodi Grill with a temperature of 325°F to begin preheating.
While preheating, mix your ingredients as stated on the box. Spritz your baking pan (I used an 8” barrel cake pan) with oil to prevent sticking. Pour in the batter.
When ready, place a cut cookie sheet liner on the bottom of the preheated Grill pan, to prevent scratching. Place the pan on top.
Set the time for 25 minutes. Test for temperature after 16-18 minutes. Doneness should be 194°F.
Cook time actually only took 18 minutes.
*Directions for the XL Oven*
For the cornbread I used my Ninja multi-purpose pan from my Ninja Multi-Cooker. It fit perfectly.
Preheat using the Bake function, decreasing the temperature 25°F. I used shelf 3.
While preheating prepare the cornbread mix as directed. (I have always let my mix rest in the bowl for about 4 minutes after mixing, then giving it a stir and pouring into the prepared pan.)
Spray the pan with Baker’s Joy. It is an oil flour mixture. If using the heating core, place in the center of the pan and spritz it also.
Pour the mix into the pan and even out.
Decrease the oven temperature on the box by 25°F. and set the time for 25 minutes. Test with a toothpick for doneness. (I honestly don’t remember the finished time, but I don’t think I went over the 25 minutes.)
NOTE: Most of you might remember the problem I was having fixing cakes using my barrel pan in the Ninja Foodi Pressure Cooker/TenderCrisp, or the 5-in-1 Grill. I could never get the center done and sticking to the pan. While in Branson, I was on Amazon and found the Ateco Cake Heating Core from Amazon– set of 4 for baking. Solved my problem! I use them for all of my baking now. So, if you are having the same issue I had, I highly recommend them. They were only $6.48.
****
New Orleans Red Beans & Rice*, By: David Marrione, October 26, 2019
Total time: 1 hour
Prep time: 10 minutes
Cook time: 50 minutes
Yield: 6-8 servings
Ingredients:
1 tablespoon oil
1 pound smoked sausage, sliced
¼ stick butter
2 cups chopped seasoning blend (onions, celery, green bell peppers, parsley flakes)
1 clove garlic, chopped
1 (1-pound) package Red Kidney Beans*
6 cups water
1 bay leaf
Salt - to taste
Pepper - to taste
Cajun seasoning to taste
Hot cooked rice
* If Camellia or Blue Runner brand beans or available in your area, I strongly recommend you using either of these two brands, but any brand will be fine.
Directions:
1) Rinse and sort beans.
2) Select Sear/Sauté and add the oil to pot.
3) Add sliced sausage, and sauté for about 5 minutes or until browned.
4) Remove sausage to a paper towel-lined plate and reserve.
5) Add the butter to the pot, along with chopped seasoning blend and garlic, and cook until onions turn soft and clear.
6) Add cooked sausage back to the pot, along with the beans, water, and bay leaf. Stir.
7) Turn Sauté mode off. Place PC lid on pot, twist to lock the lid, and turn the valve to SEAL.
8.) Select Pressure Cook High with a time of 40 minutes.
9) When the timer beeps, do a Natural Release naturally for 20 minutes, followed by a Quick Release.
10) Remove lid and use a spoon or potato masher to mash beans to desired creamy consistency.
11) Add salt, pepper, and Cajun seasoning to taste.
12) Serve over hot cooked rice, with a side of homemade corn bread!
YUM YUM! COME & ‘GIT YOU SOME!
Le Bon Temps Roule!
Cooking Tips:
Firm smoked sausage will hold its shape during cooking, but softer sausage may not.
If you prefer, you can wait to add the cooked sausage back to the pot after the beans have finished cooking.
NO SOAKING IS NEEDED if you cook the beans for 40 minutes at HIGH PRESSURE.
If you do soak your beans, cut the cook time in half - (20 minutes at high pressure.)
Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of naturally releasing pressure, then re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.
****
No Boil Barilla Pasta*, By: Aurelia Dougan McCollom, August 23, 2019
Ingredients:
1½ cups water
1 cup No Boil Elbow Macaroni
½ tsp. salt
Directions:
Add the water, macaroni and salt to the Foodi pot.
Select Pressure Cook High with a time of 2 minutes using a Natural Release for 5 minutes, followed by a Quick Release.
For a cold pasta salad, rinse pasta in cold water.
The pasta was perfect.
****
Oatmeal Raisin Cookies – Ninja Foodi Grill or Ninja Foodi Deluxe 6.5 qt. or 8 qt.*, By: Aurelia Dougan McCollom, June 4, 2020
These are so good! I had both cookers working at the same time.
I made 45 cookies. You better HIDE them if you want one! There weren’t 45 cookies when I got up this morning!
Feel Free to use your favorite cookie recipe, but the times most likely will stay the same.
Ingredients:
2 sticks unsalted butter, softened
1 cup brown sugar, packed
1 cup granulated sugar
2 large eggs, beaten
1 Tbs. vanilla extract
1½ cups all-purpose flour
¾ tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. cloves
½ tsp. allspice
½ tsp. ground nutmeg
1½ cups raisins
½ cup chopped walnuts (optional)
3 cups Old Fashioned rolled oats – (Do NOT use instant)
Directions:
1. Insert the Ninja Indoor Grill Roast Rack into the grill. Pre-heat the Ninja Grill to 325°F.
2. In a large mixing bowl, beat butter until creamy. Add the brown sugar and white sugar, beat until fluffy, about 3 minutes. Beat in eggs, one at a time. Add the vanilla extract.
3. Mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir the dry ingredients into the butter-sugar mixture. Stir in the raisins and nuts. Stir in the oats.
4. Spoon out the dough by large tablespoonfuls onto a cut to fit baking mat or parchment paper.
When the Grill is ready, using a spatula, slide it under the mat and transfer to the Grill Roast Rack. (I use a “pancake” spatula. It is wider than a regular spatula and works great.)
5. Bake 12 minutes. Remove. (Because I am short, I remove the entire ceramic baking pot to a trivet on my table to make it lower. Slide the pancake spatula under the mat and lift out, to a rack.) Return the ceramic pot, add another batch of dough.
6. Cool 1 minute on the baking mat. Then carefully remove them, using your spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store in a tightly covered container.
**Foodi Deluxe 6.5 qt. or 8 qt. Baking Directions:
You will be using the same baking directions as the Ninja Foodi Grill, except, you will be using the reversible rack in the Low position. The times are the same for baking.
When done, remove the rack, tip and the mat or parchment paper will slide to your rack for the 1 minute cooling time; then remove to the cooling rack. While cooling to remove, prepare your next batch.
Close the lid for the Foodi Deluxe to keep in the heat. Reset the time and temperature or, like I do, set it for a longer time to keep it continually heating.
I also made a batch of each using the Air Crisp Baskets for both machines. I lined both baskets with the baking mat or parchment paper.
I found it more difficult getting the cookies out the Foodi Deluxe Air Crisp Basket because it is much deeper than the Grill Air Crisp Basket. I won’t be using the Air Crisp Basket for the Deluxe in the future for cookies.
****
Old Bay Shrimp*, By: Madeline DiDonato, March 8, 2020
Old Bay shrimp steamed in Foodi, parmesan polenta, and roasted asparagus.
Ingredients:
2 lbs. shrimp
1-2 Tbs. EVOO (Extra Virgin Olive Oil)
1 sliced onion - divided
5-6 smashed garlic cloves
2 tsp Old Bay seasoning – for Foodi pot
4 oz white cooking wine – for Foodi pot
4 oz chicken broth
Directions:
Toss the shrimp with ½ of the sliced onion, smashed garlic cloves and Old Bay seasoning. Add to the Air Crisp Basket. Add the white cooking wine, chicken broth and the remaining sliced onion to the Foodi pot.
Secure the pressure cooking lid, making sure the valve is set to vent.
Select Steam with a time of 10 minutes.
****
Olive & Thyme Loaf*, By: Patti Cobbs, January 29, 2020
Recipe is for a 1 lb. loaf.
Ingredients:
1 tsp active dry yeast
2 cups bread flour
¼ cup wheat flour
1 cup water
1 Tbs. sugar
¼ tsp salt
1 tsp dried Thyme
2 Tbs. olive oil
1/3 cup Kalamata olives, pitted & chopped
Directions:
Mix all ingredients and knead into a ball.
Pour a small amount of olive in the Foodi Pot & coat the dough ball.
Select the Dehydrate setting. Set the temperature for 105°F for 1 hour. After 30 minutes of cooking time, punch down dough & form again into ball. Return to the Foodi pot to rise again for the balance of the remaining 30 minutes.
With a sharp knife mark an X in the top of the risen dough.
Select the Bake setting. Set the temperature to 325°F for 25 minutes.
Remove & cool on a rack.
****
Omelet*, By: Aurelia Dougan McCollom, April 28, 2019
Ingredients:
3 eggs – beaten
1 tsp. butter
¼ cup green & red pepper – diced
¼ cup onion – diced
salt & pepper – to taste
3 strips bacon – crisp and broken
shredded cheddar cheese – to cover the top before folding
Directions:
Select Sauté HI. Add the butter and vegetables. Sauté until soft. Remove to a bowl. Wipe out the pot.
Whip the eggs.
Select Sauté using Medium heat. Add the eggs. Season. Add the vegetables and bacon. After eggs begin to set, use a spatula or Spurtle to go along the eggs to loosen to begin to turn. When eggs are set, add the shredded cheese to cover. Lift a corner of the eggs to check for browning. Flip over ½ to make your omelet, and seal.
Add any meat, vegetable flavor of cheese you desire! Change it up to suit you!
****
Omelet*, By: Connie Benton, January 24, 2020
Ingredients:
1-2 slices bacon
2 eggs – beaten
bacon grease
1 tsp. butter
green onion – diced
shredded cheddar cheese – or multiple cheeses of choice
Directions:
Select Air Crisp with a temperature of 390°F and fry the bacon to your desired crispness, turning as needed. Remove the basket. Let the bacon cool and break into pieces. Remove most of the grease from the pot.
Beat the eggs. Stir in a little cheese.
Select Sear/Sauté Medium. Add the butter to your desired amount of the bacon grease. Sauté the green onions for 1-2 minutes, or until soft. Add the egg & cheese mixture. Let it cook until set on the bottom.
Turn off the Foodi. Add more cheese, and the bacon.
Select Air Crisp with a temperature of 390°F for another minute. Fold the omelet in half. Add a little cheese to the top. Turn off the Foodi. Close the lid to melt the cheese.
****
Orange, Honey Tofu with Soy Sauce Brussels Sprouts & Rice*, By: Randall McGouirk, February 23, 2020
Ingredients:
1 lb. extra firm tofu - (2 packages)
2 mandarin oranges
1/3 cup honey
1/3 cup soy sauce
½ cup cornstarch
½ cup olive oil
1 Tbs. cornstarch – for honey mixture
Directions:
Remove tofu from containers and drain. Place tofu blocks between 2 cheese cloths and place something heavy on top and press tofu for 30 minutes. Cut tofu into blocks and place between cloths and press again for 15 minutes. Coat tofu blocks in cornstarch.
Select Sear/Sauté High to begin preheating. Add the oil, heat. Add the tofu to the Foodi pot. DO NOT CROWD the PAN.
Pan fry for 4 minutes each side. Remove tofu and drain on a paper towel.
Mix honey, soy sauce, and orange juice from mandarin with 1 tablespoon cornstarch together. Place tofu into bowl and coat tofu with honey mixture. Sauce will thicken and come together. Serve with rice.
****
Oreo’s & Reese’s Peanut Butter Cups*, By: Charity Bennett, January 15, 2019
Ingredients:
1 tube Pillsbury Crescent Rolls
Double Stuffed Oreo’s
Reese's Peanut Butter Cups
Directions:
Unwrap the crescent rolls. Put one Oreo or Reese’s on crescent roll and wrap it around to cover. Pinch the edges together. Arrange around edges and center of your air fryer basket in your Foodi. Air fry @ 350°F for 8 minutes. Check halfway through cooking time. Sprinkle with powdered sugar when done. Enjoy!
Added comment by: Aurelia Dougan McCollom – I was told some use the Pillsbury Biscuits or Cinnamon Rolls, but they preferred the crescents. Also, some brushed with butter before adding powdered sugar.
****
Pacific Cod – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Ingredients:
cod or any white fish
canola oil – spray or liquid
seasonings of choice (salt, pepper, Old Bay)
seasoned breadcrumbs – (optional for light breading)
Directions:
(Without breading) - Gently rinse the cod in cold water. Pat dry with a paper towel. Lightly spray or hand rub a small amount of oil to cover. Season as desired. It is now ready to cook.
(Light breading) - Gently rinse the cod in cold water. Pat dry with a paper towel. Lightly spray or had rub a small amount of oil to cover. Season as desired.
On a plate add your seasoned breadcrumbs. Season as desired. Mix.
Place the cod and gently coat well. You are now ready to cook.
Select Air Crisp with default temperature of 390°F to begin preheating. When ready, gently place the cod in the Air Crisp basket. Cook for 4-5 minutes. Gently turn over and cook for an additional 4-5 minutes or until fish flakes easily.
****
Pamela's Ninja Foodi Air Crisp Pretzel Stick*, By: Pamela Schwaner, January 15, 2019
Ingredients:
Cole's Pub-Style Pretzelsticks
salt packet
Directions:
Place 1-5 pretzel sticks in the Foodi Air Crisp basket. If using the salt packet; mist top with oil and sprinkle salt on top. Air fry @ 330F° for 10 minutes.
Added comment: I didn't use the salt packet due to an added increase in my sodium count.
****
Pamela’s Ninja Foodi Country-Style Ribs*, By: Pamela Schwaner, January 26, 2019
Ingredients:
3-4 lbs. Country-Style Ribs
1½ cups beef broth or stock
Famous Dave's rib rub
barbeque sauce of choice
Directions:
Add 1½ cups beef broth or stock to the Foodi pot.
Season ribs and put in the air crisper pan. Set into inner pot.
Pressure cook on HI for 15 minutes. Natural release for 10 minutes. Quick release.
Empty liquid from inner pot.
Put barbecue sauce on ribs.
Select Air Crisp @ 360°F for 8 to 10 minutes
****
Pamela’s Ninja Foodi Egg Bites with Bacon & Cheese*, By: Pamela Schwaner, February 23, 2019
Ingredients:
1½ cups water
4 eggs
½ cup cottage cheese
¾ cup shredded cheese
2 ounces heavy whipping cream
Salt and pepper
3 slices bacon, cooked and crumbled
Directions:
Add water to Ninja Foodi pot. Put in wire rack in low position.
In blender add rest of the ingredients except crumbled bacon. Blend mixture until smooth.
Spray silicone Egg Bite Mold with soy lecithin and propellant free spray.
Add crumbled bacon to each hole.
Pour egg mixture into each hole to the top. Cover with foil to prevent moisture from dropping onto the eggs.
Put mold on rack in pot; secure handle. Put on pressure cooker lid; lock and put to seal.
Pressure cook on HI for 10 minutes with a 10-minute natural release. Quick release and open lid carefully to not drop water on mold.
Invert egg bites on a plate. Makes 7 egg bites.
****
Pancakes – NINJA FOODI XL PRO GRILL*, By: Aurelia Dougan McCollom, February 19, 2022
Ingredients:
pancake mix of choice
butter for grill
Directions:
Mix as directed on the box or make your own pancake mix.
You will be using the Griddle and Griddle setting.
Select Griddle with a temperature of 400°F to begin preheating. When preheated, melt the butter to cover the grill. Add enough batter for 3 pancakes, to make it easier to turn. Close the lid. Check after 30 seconds to see if the bubbles are drying and turn when lightly brown on the bottom. Remove when bottom is browned.
Continue making pancakes as desired.
Enjoy!
****
Panko-Crusted Cod with Quinoa
Prep Time 10 minutes Cook Time 23 minutes Servings 4-6
Ingredients:
1 ½ cups white quinoa
3 teaspoons kosher salt, divided
1 ½ cups water
1 cup panko bread crumbs
½ stick (1/4 cup) butter, melted
¼ cup fresh parsley, minced
Zest and juice of 2 lemons
4 fresh cod fillets (5-6 ounces each)
1 bunch asparagus, stems trimmed
Approx. pressure build: 8 minutes
Pressure cook: 2 minutes
Pressure release: 1 minute
Bake/Roast: 12-14 minutes
Directions:
Place the quinoa, 1 teaspoon salt, and water into the pot.
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 2 minutes. Select START/STOP to begin.
While quinoa is cooking, in a bowl, stir together the bread crumbs with butter, parsley, lemon zest and juice, and 1 teaspoon salt. Press panko mixture evenly onto the top of each cod fillet.
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Toss the asparagus with olive oil and 1 teaspoon salt. Lay asparagus evenly on top of quinoa.
Place the reversible rack in the pot over the quinoa and asparagus, making sure it is in the higher position. Place the cod fillets on the rack, breading side up.
Close the crisping lid. Select BAKE/ROAST, set the temperature to A 350°F, and set the time to 12 minutes. Select START/STOP to begin. Cook for up to an additional 2 minutes if necessary.
Cooking is complete when internal temperature reaches 145°F. Serve cod with quinoa and asparagus.
****
Panko Parmesan-Crusted Tilapia
Serves: 4
Ingredients:
½ cup seasoned panko bread crumbs
2 tablespoons grated Parmesan cheese
¼ teaspoon paprika
1 package (12 ounces) frozen tilapia fillets (4 fillets) - thawed
2 tablespoons Dijon-style mustard
Directions:
Stir bread crumbs, cheese, and paprika on plate.
Brush fish with mustard. Coat in the bread crumb mixture. Refrigerate for 30 minutes or longer.
Select Air Crisp @ 390°F and preheat Air Crisp basket for 5 minutes. Before adding fish, spritz with olive oil. Air Crisp for 12-15 minutes, turning after 7 minutes.
Fish will flake easily when done.
****
Parker House Dinner Rolls
Prep Time 10 minutes Cook Time 50-55 minutes Servings 12 rolls
Ingredients:
¾ cup milk
½ stick (1/4 cup) unsalted butter, cut in pieces, plus more for greasing
¼ cup sugar
½ package (1 1/8 teaspoons) active dry yeast
¼ cup plus 3 ½ tablespoons warm water, divided
3 large eggs, divided
½ teaspoon kosher salt
3 cups plus 1 tablespoon all-purpose flour
Coarse sea salt, for sprinkling
Directions:
Place milk into the pot. Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Bring to a gentle simmer, then press the START/STOP button to turn off SEAR/SAUTÉ.
Remove pot from unit, stir in the butter and sugar, and let cool until below 110°F.
In a small bowl, stir together yeast and ¼ cup warm water. Let sit until foamy, about 10 minutes.
Once milk mixture is cooled, add 2 eggs, yeast mixture, salt, and 1 ½ cups flour to a mixer fitted with a dough attachment. Mix until a smooth paste has formed. Add the remaining flour, ½ cup at a time, and stir until a smooth ball forms. Add additional flour, ½ tablespoon at a time, if dough appears too sticky.
Remove dough from the bowl and knead by hand on a floured surface for about 5 minutes.
Wipe out the pot, then lightly grease it with butter. Place kneaded dough in pot. Cover dough with plastic wrap and let rise in a warm place, until doubled in size, about 1 hour.
Turn the dough out onto a floured surface. Punch down the dough, then divide evenly into 12 pieces. Shape each piece into a small ball and place in a greased Ninja® multi-purpose pan* (or an 8-inch baking pan). Rolls should be touching with visible gaps in between.
Beat remaining egg with 1 teaspoon water. Gently brush tops of rolls with egg wash. Add 3 tablespoons water to the pot. Place pan on the reversible rack, making sure rack is in the lower position. Then place rack with pan in pot.
Select SEAR/SAUTÉ and set to LO. Select START/STOP to begin. Cook for 5 minutes, then press the START/STOP button to turn off SEAR/SAUTÉ. Allow rolls to rise for another 15 minutes in the warm pot.
Remove rack and pan from pot. Close crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 325°F, and setting the time to 5 minutes. Select START/STOP to begin.
After 5 minutes, place rack with pan in pot. Sprinkle rolls with coarse sea salt, then close lid. Select BAKE/ROAST, set temperature to 325°F, and set time to 25 minutes. Select START/STOP to begin.
When cooking is complete, allow the rolls to cool, then pull apart and serve.
****
Peach Bourbon Wrapped Shrimp*, By: Chan Taylor January 15, 2019
Ingredients:
26-30 extra-large raw shrimp
7 slices of bacon sliced in half and slice horizontal half (4 slices per slice)
8 oz peach preserves*
½ tsp lite soy sauce
½ -1 tsp hot sauce
1 Tbs. Bourbon**
Mix preserves with soy, hot sauce, and Bourbon. Reserve ¾ of the mixture for dipping. Wrap shrimp with 1 piece of bacon. Brush peach mixture on each bacon wrapped shrimp, place in your Foodi Air Crisp Basket. Air fry @ 390°F for 8 minutes. Switch to broil for 1-2 minutes for desired crispness. Serve with remaining peach sauce.
*Raspberry jam is a great substitute for peach preserves
** Bourbon may be omitted
****
Peach Cherry Crumble
Prep Time 10 minutes Cook Time 22 minutes Servings 4
Ingredients:
1 package (16 ounces ) frozen peaches
1 cup frozen cherries
2 tablespoons cornstarch
1 cup water, divided
1 teaspoon fresh lemon juice
3 tablespoons sugar
Topping
½ cup flour
½ cup rolled oats
2/3 cup brown sugar
2 tablespoons granulated sugar
1/3 cup butter, cut in pieces
1 teaspoon ground cinnamon
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place peaches and cherries into the Ninja® multi-purpose pan* (or a 1 ½ quart round ceramic baking dish). In a separate bowl, stir together the cornstarch, ½ cup water, lemon juice, and sugar; pour over the fruit.
Place pan on reversible rack, making sure rack is in the lower position, and cover pan with foil. Pour ½ cup water into pot and add rack to the pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin.
In a separate bowl, combine all topping ingredients until incorporated.
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Remove foil and evenly spread topping over the fruit. Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 12 minutes. Select START/STOP to begin. Cook until top is browned and fruit is bubbling.
When cooking is complete, remove rack with pan from pot and serve.
A tip from the Ninja® Kitchen Team
To mix it up, use your favorite frozen fruit in place of the frozen peaches or cherries.
****
Peach Cobbler*, By: Grisell Martinez, November 9, 2018
Ingredients:
2 10-12 ounce bags frozen peaches
3 tablespoons cornstarch
1 cup sugar
Topping
1 cup self-rising flour
5 tablespoons sugar, divided
¼ tsp. cinnamon
2/3 cup heavy cream
1 Tbs. melted butter
1 Tbs. heavy cream
Directions:
Empty peaches, sugar and cornstarch into pot and stir. Cook 3 minutes on HI pressure then do a quick release.
Meanwhile, whisk the flour, 3 Tbs. of sugar and the cinnamon in separate bowl. Whisk the cream and melted butter. Add to dry ingredients. If mixture is dry, add more heavy cream until dough holds together in a sticky ball.
Scoop out dough using 2 spoons and place over the peach mixture as evenly as possible. Smooth out and spread them out slightly. Brush with heavy cream and sprinkle remaining 2 Tbs. of sugar.
Close crisping lid. Select bake for 325°F for approximately 12 to 15 minutes.
At this time, I added some flavor to my peach mixture. Sprinkle some cinnamon, ground cloves, nutmeg and vanilla to the mix. I also used 3 Tbs. of butter instead of 1 to the flour mixture.
*Added comment - A word of caution and this is what happened to me. The pot was taking a long time to come to pressure and then it gave me the “water” message. At that point I didn’t know what to do but waited a while and eventually the pot turned itself off without coming to pressure. I opened it and the peaches were cooked so I preceded with the recipe. The recipe as you see does not call for added water guessing the water from the frozen peaches would bring it to pressure but didn’t happen in this case. It still turned out perfect. Next time I will try adding ½ cup water and see how that turns out .
****
Peach Dump Cake*, By: Aurelia Dougan McCollom, October 16, 2020
Ingredients:
1 (29 oz.) can sliced cling peaches in heavy syrup
1 (17 oz.) box any brand yellow cake mix
½ cup butter – (1 stick) cut in pats
Directions:
Add the peaches to the Foodi pot. Sprinkle the cake mix evenly over the top. Add the butter evenly on top of the cake mix.
Place the pressure cooker lid, making sure the valve is set to vent.
Select Slow Cook High for 4 hours. When time is up, remove the lid carefully.
Place the Tendercrisp lid. Select Air Crisp with a temperature of 390°F. Crisp the top to your desired browning, or about 6-10 minutes.
Serve warm. (Ice cream is always good!)
****
Peanut Butter Cookies*, By: Jessica Conol, April 25, 2020
Ingredients:
1 cup peanut butter (I used creamy)
1 cup sugar
1 egg
1 Tsp vanilla
oil or spray of choice to spritz the basket
Directions:
Mix peanut butter, sugar , egg and vanilla until smooth.
Using a small cookie scoop, form into balls.
Place on a plate or cookie sheet. Press down forming a cookie. Using a fork, press the crisscross indentation.
Spritz the Air Crisp Basket with oil. Place 6 cookies into the basket.
Select Air Crisp with a temperature of 325°F and bake for 7-9 minutes.
When done remove the basket and let it cool a few minutes to firm up before removing.
(You can use a small spatula to take out or flip air crisp basket over and tap each cookie out.)
A Ninja Foodi Deluxe 8 quart was using for this recipe.
****
Penne & Sausage Ragu
Prep Time 20 minutes Cook Time 18 minutes Servings 6
Ingredients:
2 tablespoons canola oil
1 pound raw Italian sausage, casings removed
1 pound smoked sausage, diced
2 carrots, peeled, diced
4 stalks celery, diced
1 large white onion, peeled, diced
4 cloves garlic, peeled, minced
2 jars (24 ounces each) roasted red peppers, strained, pureed
1 cup chicken stock
1 cup heavy cream
1 tablespoon kosher salt
1 tablespoon fresh rosemary, minced
1 box (16 ounces) dry penne pasta
½ block (4 ounces) whole-milk mozzarella cheese, diced
1 cup shredded mozzarella cheese
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
Add canola oil and both sausages to the pot. Cook for 5 minutes, stirring occasionally to break up the meat.
Add carrots, celery, onion, and garlic to pot and cook for an additional 5 minutes, stirring occasionally.
Add pureed red peppers, stock, cream, salt, rosemary, and pasta. Stir well to combine. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to LOW. Set time to 3 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Stir pasta mixture, then spread diced mozzarella evenly over the top.
Close crisping lid. Select BROIL and set time to 5 minutes. Select START/STOP to begin.
When cooking is complete, serve immediately.
****
Pepper Jack Pretzel Bites*, By: Pamela Schwaner, February 3, 2019
Ingredients:
1 bag pepper jack pretzel bites – using amount desired
Directions:
Select the Air Crisp setting of 330°F. Cook for 6-7 minutes.
I found these at Aldi's.
****
Pepperoni Pizza Pasta Bake*, (Photo by: Aurelia Dougan McCollom), Courtesy of the Ninja Website, August 12, 2019
Ingredients:
1 large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper
6 large cloves garlic, peeled, minced
*1 can (28 ounces) peeled San Marzano tomatoes
*1 can (28 ounces) San Marzano tomato puree – I used crushed tomatoes, see directions
1 cup red wine
2 cups chicken stock
1 pepperoni sausage (about 8 inches), cut in small pieces
1 box (16 ounces) dry rigatoni pasta
*4 cups shredded mozzarella cheese, divided
*1 package (6 ounces) thin-sliced pepperoni
*Substitutions:
*1 can (28 ounces) Hunts diced tomatoes – with juice
*1 can (28 ounces) Hunts crushed tomatoes – drained of juice through a sieve, then transferred remainder to my immersion blender container and pulsed until smooth
*2 cups shredded mozzarella cheese
*2 cups shredded Italian blend cheese - combined
*2 packages (2.5 ounces) thin-sliced pepperoni
Directions:
1) Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
2) After 5 minutes, place onion and olive oil into the pot. Cook for 2 minutes, then add salt, oregano, basil, black pepper, and crushed red pepper.
Continue cooking, stirring occasionally, until onions are lightly browned and translucent, about 5 minutes.
3) Add remaining ingredients, except mozzarella and pepperoni slices, to pot. 4) Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
5) Select PRESSURE and set to HIGH. Set time to 6 minutes. Select START/STOP to begin.
6) When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
7) Stir the sauce with a wooden spoon, crushing tomatoes in the process.
8) Cover pasta mixture evenly with 3 cups shredded mozzarella. Lay pepperoni slices across mozzarella. Sprinkle remaining mozzarella over pepperoni slices.
9) Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 5 minutes. Select START/STOP to begin
10) When cooking is complete, serve immediately.
****
Pepperoni Pizza Rolls – Frozen*, By: Andi Schuff, October 17, 2018
Frozen pepperoni pizza rolls cooked for 6 minutes @ 375 (with no pre-heating) on Roast/Bake in Ninja Foodi. They normally cook @ 425 for 10-12 minutes (+ pre-heat).
****
Pepperoni Pizza Stromboli*, By: Tina Rogers-Roberts, August 8, 2019
Ingredients:
1 can pizza dough
Pizza sauce – your preference on brand and amount
Pepperoni – amount determined by you
Shredded cheese – your preference on amount
Topping:
melted butter, garlic, parmesan cheese
Directions:
Spread the dough on parchment paper. Cover with sauce. Add pepperoni and cheese (however much you like). Roll up dough. You will have to curve it into a U or ring shape to fit into the air fryer basket. Brush with melted butter and garlic. Sprinkle top with parmesan cheese.
Place in the Air Crisp Basket with parchment paper.
Select Bake/Roast with a temperature of 350°F for 20 minutes, turning the last 5 minutes to crisp the bottom.
Quick and easy.
****
Petite Gold Potatoes*, By: Audrey Peters, April 29, 2019
Ingredients:
1 bag (1½ lbs.) Petite Gold Potatoes
2 Tbs. butter - melted
½ Tbs. Herbs de Provence or seasonings of choice
1 cup chicken broth
Directions:
Pour broth into the Foodi pot. Add the entire bag of potatoes to the Air Crisp basket.
Select Pressure Cook HI for a time of 7 minutes with a Quick Release. Remove and place the potatoes in a bowl. Toss with the melted butter and seasonings.
Serve!
****
Philly Cheesesteak Casserole
Prep Time 15 minutes Cook Time 25 minutes Servings 6-8
Ingredients:
2 tablespoons canola oil
1 large onion, peeled, thinly sliced
1 green bell pepper, thinly sliced
1 tablespoon kosher salt
1 package (8 ounces) button mushrooms, thinly sliced
1 ½ pounds uncooked shaved steak or chuck roast, thinly sliced
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon ground black pepper
1 teaspoon Worcestershire sauce
3 sub rolls, cut in 1-inch cubes
10 slices American or provolone cheese
Directions:
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
After 5 minutes, place oil, onion, and pepper into the pot. Cook until vegetables are soft, about 5 minutes. Season with salt. Add mushrooms and cook for another 5 minutes, until mushrooms are soft and have released most of their liquid.
Add shaved steak, garlic powder, onion powder, black pepper, and Worcestershire sauce. Cook for 5 minutes, or until steak is cooked through.
Fold in the cubed sub rolls, allowing them to soak up the juices from the steak. Evenly lay the cheese slices on top of mixture.
Close crisping lid. Select BAKE/ROAST, set temperature to 375°F, and set time to 10 minutes. Select START/STOP to begin. Check frequently to avoid burning the cheese.
When cooking is complete, serve immediately.
****
Pillsbury Grand Biscuits*, By: Catrina Arnold-Butts, December 26, 2018
Ingredients:
1 can Pillsbury Grand Biscuits
Directions:
On the Bake setting of your Foodi, follow the same directions as on the can. Bake @ 350°F, for 12 minutes.
****
Pillsbury Moist Supreme Chocolate Cake – Foodi Grill*, By: Aurelia Dougan McCollom, October 20, 2019
I think I’m in Chocolate Heaven!
Ingredients:
1 box cake mix
3 eggs
1 cup water
½ cup oil
Directions:
Mix as directed. Pour into an 7” prepared barrel pan. I would suggest using a parchment paper round on the bottom. While mixing preheat the Foodi Grill on Bake to 350°F. When ready, place the pan directly on the "ceramic coated cooking pot," in the Grill. Reduce the heat to 325°F with a time of 38-40 minutes. I rotated and moved the pan 3 times during baking. Use a cake tester around different sections of the cake during the last 5-8 minutes of baking. When clean, remove and turn off the Ninja Grill. I let the cake cool, then took my long serrated bread knife and sliced it in half. After the center cut cooled, I frosted the cake. It is moist and very good. This is definitely a WINNER!
****
Pineapple Bread Pudding, By: David Marrione, October 30, 2019
Ingredients:
4 eggs
1 cup sugar
½ teaspoon cinnamon
½ cup melted butter
1- 15 ounce can crushed pineapple
2 cups bread cubes
¼ cup chopped pecans
sweetened whip cream - garnish
2 cups water – for Foodi pot
Directions:
1) Whisk eggs, sugar, and cinnamon together. Add melted butter and continue to stir until well blended.
2) Stir in pineapple and bread cubes. Pour into a buttered one and a half quart casserole dish (or cake pan) and cover tightly with foil.
3) Please a trivet in your Foodi pot. Place the casserole dish (cake pan) on top of it. Add 2 cups of water. Lock pressure cooker lid, make sure toggle switch is in SEAL position. Select Pressure cook High with a time set for 18 minutes using a Quick Release when done.
4) Remove the dish from the Foodi. Allow to rest 10 minutes before serving. 5) Garnish with sweetened whip cream, if desired.
****
Pineapple – Dehydrated*, By: Liz DeVigili, April 16, 2019
Ingredients:
1 fresh pineapple
Directions:
Peel and slice the pineapple in ½ inch slices. Do not remove the core.
(The core is actually eatable when it’s dehydrated.)
Place on your racks or dehydrating rack, close, but not touching.
Select Dehydrate and a temperature of 135°F for 6-8 hours. Keep them all the same thickness and it will help them cook evenly.
****
Pineapple Upside Down Cake*, By: Duane Arbegast, April 25, 2020
Ingredients:
½ box pineapple or yellow cake mix
8 oz. can sliced pineapples – (small can)
maraschino cherries – small jar
4 Tbs. butter
½ cup brown sugar
½ cup water or juice from the pineapple
1/8 cup vegetable oil
1 egg
1- 6 oz. small washed and dried tomato paste can with the ends cut out – to be placed in the center of the baking pan
Directions:
Using a 7’ springform pan, wrap foil around the outside bottom to help seal the outside edges.
Cut the butter into small pieces and place around the inside of the pan, leaving the center clean. Sprinkle the brown sugar over the butter. Set the pan to the side.
Mix half of the cake mix with the egg, water or juice,and oil. Mix as directed and set aside.
To Make the Glaze:
Place the springform pan in the Ninja Foodi Grill, directly on the ceramic pan.
Select Bake with a temperature of 325°F, with a time of 40 minutes. When “Add” flashes, carefully remove the pan from the Grill.
Place the can in the center of the springform pan. Add the pineapple slices on top of the glaze, placing the cherries inside the pineapple slices.
Carefully pour the batter over the pineapples and cherries.
Return the pan back to the Foodi Grill. Reset the time to 40 minutes if necessary.
When done, cool.
Using a small knife, cut around the outside of the can and remove. Release the springform pan. Place a plate on top the pan. Invert to release the cake. Slip a knife between the bottom and cake to release the cake.
****
Pizza Burger*, By: Michael Riddle, June 17, 2020
Ingredients:
1 tablespoon olive oil
½ pound ground beef
½ tablespoon Mustard
2 tablespoon ketchup
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon ground black pepper
8-ounce basic pizza dough
6 slice American Cheese (we use provolone American is too sharp for us)
8 slice dill pickles
1/2 onion, finely diced
1 egg yolk mixed with 2 Tbs. water
1 tablespoon Sesame seeds
Directions:
1. Place the Inner Pot in the Ninja Foodi. Press the Sauté Button and then the Program Dial to select the HI setting. Let the Inner Pot heat up.
2. Add the olive oil. When the oil is hot, add the beef and sauté until browned. Add the mustard, ketchup, onion powder, salt, and black pepper and cook until the liquid from the meat is reduced. Press the Cancel Button. Remove and let cool.
3. Roll out the pizza dough into a square and spread the American cheese over three quarters of the square, leaving the end of the dough free. Top the cheese with the beef, pickles, and diced onions. Roll the dough up and seal. Brush the with the egg mixture and sprinkle the sesame seeds on top.
4.Select Air Crisp with a temperature of 325°F. Cook for 8-9 minutes then flip and cook an additional 5-10 minutes.
****
Pizza Burgers*, By: Audrey Peters, July 30, 2019
Ingredients:
1½-2 lbs. ground beef – or ground turkey
½ onion, diced
24 oz. bottle Ragu traditional spaghetti sauce
½ cup parmesan cheese
hamburger buns - split
olive oil
½ slice provolone cheese - per pizza
mozzarella cheese* - or cheese of choice such as Mexi-Blend
Colby Jack* - or cheese of choice such as Mexi-Blend
pepperoni slices
salt and pepper
Directions:
Select Sear/Sauté High. Brown the meat and onions. Remove any excess grease. Add enough of the bottle of Ragu to the pot until the consistency is that of a sloppy joe mixture. Add the parmesan cheese. Reduce heat to Medium and heat through. Remove the mixture from the pot and wipe out. Insert the reversible rack in the high position. Place the split hamburger buns on rack, open faced. Spritz with olive oil.
Select Broil and toast. Add provolone cheese to each bun. Continue toasting using the broil setting. (The cheese on the bun will prevent the sauce from causing the bun from getting soggy). Add a tablespoon of meat mixture or more, enough to cover each bun. Top the mixture on each bun on each with mozzarella, and Colby Jack cheeses, followed by the pepperoni. Resume broiling until cheese is melted and brown to your liking. Sprinkle with parmesan cheese, salt and pepper.
You are welcome to use Air Crisp, I chose to broil.
These are so easy and flexible to make. So adaptable to what you like. Hope you try them and Enjoy!
****
Pizza – (Frozen & Reheated) – Ninja Foodi Air Fryer*, By: JoAnn Arden M Kilmer-Brown, January 6, 2021
I had 2 pieces of left over pizza that I had frozen. I put them in the Ninja Foodi Air Fryer.
Directions:
Place the frozen pizza in the Ninja Foodi Air Fryer.
Select the temperature of 350°F for 4 minutes.
They were perfect! The crust was crunchy, but not hard.
It actually tasted better then when I cooked them the first time in the oven!
****
Pizza (Mini) - Ninja Foodi XL Grill*, By: Sherry Weir, February 8, 2021
Ingredients:
1 can Grand biscuits
2 Tbs. flour
1-2 tsps. olive oil – to spritz basket
1 cup marinara sauce
½ lb. cooked sausage
4 oz. pepperoni slices
8 oz. mozzarella, shredded
Directions:
Select Air Crisp with a temperature of 400°F to begin preheating.
Separate biscuits in half to make 2 layers each. Lightly flour a cutting board. Using a rolling pin, roll each biscuit half into a 3-inch circle. Top each circle with 2 tsps. marinara sauce. Add pepperoni and sausage. Top with the cheese.
Spritz the Air Crisp basket lightly with olive oil.
Place 2-3 of the pizzas in the basket using a spatula, leaving some spacing.
Cook for 4 minutes, or until golden brown. Place on a wire rack to cool while repeating with remaining pizzas.
To reheat; Air Crisp with a temperature of 350°F for 2 minutes.
****
Pizza – Ninja Foodi Grill*, By: Patti Cobbs, March 8, 2020
Second time making this pizza. Both using the Foodi Grill but done once on grill setting & once on the air crisper setting. While both were good, if you want a crispier crust, the grill setting is the way to go.
Ingredients:
Naan pizza crust
pizza sauce
pizza toppings of choice
shredded basil was added when done
Directions:
Use the ingredients you like.
Grill or Air Crisp the naan on a temperature of 400°F for 3 to 4 minutes and then flip. Add your sauce and ingredients on the crust and then Grill or Air Crisp for another 3 to 4 minutes until the cheese is melted.
****
Pizza Burger*, By: Michael Riddle, June 17, 2020
Ingredients:
1 tablespoon olive oil
½ pound ground beef
½ tablespoon Mustard
2 tablespoon ketchup
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon ground black pepper
8-ounce basic pizza dough
6 slice American Cheese (we use provolone American is too sharp for us)
8 slice dill pickles
0.5 onion, finely diced
1 egg yolk mixed with 2 Tbs. water
1 tablespoon Sesame seeds
Directions:
1. Place the Inner Pot in the Ninja Foodi. Press the Sauté Button and then the Program Dial to select the HI setting. Let the Inner Pot heat up.
2. Add the olive oil. When the oil is hot, add the beef and sauté until browned. Add the mustard, ketchup, onion powder, salt, and black pepper and cook until the liquid from the meat is reduced. Press the Cancel Button. Remove and let cool.
3. Roll out the pizza dough into a square and spread the American cheese over three quarters of the square, leaving the end of the dough free. Top the cheese with the beef, pickles, and diced onions. Roll the dough up and seal. Brush the with the egg mixture and sprinkle the sesame seeds on top.
4.Select Air Crisp with a temperature of 325°F. Cook for 8-9 minutes then flip and cook an additional 5-10 minutes.
****
Pizza Burgers*, By: Audrey Peters, July 30, 2019
Ingredients:
1½-2 lbs. ground beef – or ground turkey
½ onion, diced
24 oz. bottle Ragu traditional spaghetti sauce
½ cup parmesan cheese
hamburger buns - split
olive oil
½ slice provolone cheese - per pizza
mozzarella cheese* - or cheese of choice such as Mexi-Blend
Colby Jack* - or cheese of choice such as Mexi-Blend
pepperoni slices
salt and pepper
Directions:
Select Sear/Sauté High. Brown the meat and onions. Remove any excess grease. Add enough of the bottle of Ragu to the pot until the consistency is that of a sloppy joe mixture. Add the parmesan cheese. Reduce heat to Medium and heat through. Remove the mixture from the pot and wipe out. Insert the reversible rack in the high position. Place the split hamburger buns on rack, open faced. Spritz with olive oil.
Select Broil and toast. Add provolone cheese to each bun. Continue toasting using the broil setting. (The cheese on the bun will prevent the sauce from causing the bun from getting soggy). Add a tablespoon of meat mixture or more, enough to cover each bun. Top the mixture on each bun on each with mozzarella, and Colby Jack cheeses, followed by the pepperoni. Resume broiling until cheese is melted and brown to your liking. Sprinkle with parmesan cheese, salt and pepper.
You are welcome to use Air Crisp, I chose to broil.
These are so easy and flexible to make. So adaptable to what you like. Hope you try them and Enjoy!
****
Pork Belly – Ninja Foodi Grill*, By: Amanda Baker, February 11, 2020
Ingredients:
pork belly
peanut oil
Sazon*, to taste
Adobo, to taste
garlic powder, to taste
onion powder, to taste
black pepper, to taste
Directions:
Select Air Crisp on the Foodi Grill with a temperature of 375° to begin preheating.
While preheating, spritz both sides with the peanut oil. Add the seasonings to taste.
When ready, add the pork belly. Set the time for 22 minutes.
So good!
This dinner was served with Charro beans.
*Sazon seasoning is a type of seasoned salt found in Spanish and Mexican markets. The seasoning is used on meats, fish, poultry, and even to flavor soups and stews. One popular brand is by Goya Foods. Typical ingredients include cilantro, achiote, garlic, salt.
****
Pork Belly*, By: Kristina Boyton, June 4, 2019
Ingredients:
pork belly
salt
olive oil
1 cup water – for the pot
Directions:
Add 1 cup of water to the pot. Place the reversible rack in the high position. Select Pressure Cook HIGH for 15 minutes using a Quick Release. Remove the water and wipe out the pot. (This can be kept for stock to make gravy).
Remove and pat the skin dry. Rub with salt and olive oil. Place the rack in the lower position. Place the pork on the rack.
Select Air Crisp 400°F - (210 degrees Australian temps used) for 40 minutes.
Family devoured this in the blink of an eye! The crackling is superb!
****
Pork Butt Roast, Boneless*, By: Jessica Conol, February 25, 2020
I received the Ninja Foodi Tendercrisp, 8 qt. for Christmas.
Ingredients:
6-8 lb. boneless pork butt roast
salt & pepper – to taste
2 cups chicken broth
garlic, minced – to taste
Directions:
Season the pork as desired.
Add the chicken broth to the Foodi pot.
Place the rack in the Low position. Place the pork roast with seasonings.
Place the pressure cooker lid; lock in place. Set the valve to Seal.
Select Pressure Cook High for (1 hour 50 minutes) 110 minutes, using a Quick Release. Carefully remove the lid.
Close the Air Crisp lid.
Select Broil for 20 minutes, checking after 10 minutes to get your desired crispness.
****
Pork Chops*, By: Aurelia Dougan McCollom, August 23, 2019
Ingredients:
2 boneless loin pork chops
½ cup seasoned breadcrumbs
½ cup Panko breadcrumbs
2 eggs – beaten
salt and pepper – to taste
Directions:
Place the reversible rack in the low position inside the Foodi.
Select Bake/Roast with a temperature of 375°F to begin preheating while preparing the pork chops. (Just use the default time).
Season chops with salt and pepper. Beat eggs in a bowl. Place mixed breadcrumbs and panko in a bowl.
Dip the pork chops in the egg then into the breadcrumbs.
(I re-dipped into the egg and then again in the breadcrumb mixture).
Select Bake/Roast with a temperature of 375°F for 18 minutes, turning after 9 minutes.
****
Pork Chops*, By: Aurelia Dougan McCollom, June 3, 2019
Ingredients:
2 boneless pork chops
Flour, salt and pepper, mixed – or your favorite breading recipe
egg
Panko breaded seasoning
Directions:
Dredge in seasoned flour, then egg and finally Panko. Spritz with olive oil or oil of choice. Refrigerate for 30 minutes.
Using the rack in the lower position, spritz the rack with an oil or mist of your choice.
Select Air Crisp 375°F for 10 minutes. After the cool down, turn for 7 minutes longer, but also spritz the top after turning. When done do a digital temperature test. These were perfect. 155°F and oh, so good!
Peaches:
Also, I had 3 peaches left over.
Cut the peaches in half and remove the pit. One peach was added to the pot with the pork chops. Just the peach, nothing else. I took it out after the 1st 10 minutes of cooking the pork chops. Oh, so good!
It was so good, after the pork chops were done, I added the other 2, but this time I added brown sugar and a bit of butter to the top. Place on the lower rack. Select Air Crisp for 375°F for 10 minutes. Even BETTER!
****
Pork Chops*, By: Luanne Herlofsky Kordiak, April 15, 2019
Ingredients:
2 pork chops – (these were 1” thick)
olive oil
seasonings of choice
Directions:
Add the Air Crisp Basket to the pot. Select Air Crisp 375°F and preheat for 5 minutes while preparing chops.
Brush olive oil and season chops as desired.
When heated, place chops in the basket. Select Air Crisp 375°F for 15-17 minutes, turning after 8 minutes.
Check for an internal temperature of 145° F. (medium rare) and 160° F. (medium), followed by a 3-minute rest.
These chops were perfect at 15 minutes.
****
Pork Chops – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, December 16, 2019
Ingredients:
2 thick boneless pork chops
salt and pepper, to taste (Sea Salt was used)
Avocado oil - or oil of choice
Western Style Seasoning - Trail Dust (Bass Pro Shops)
Directions:
Season both sides with salt and pepper. Liberally coat with the Trail Dust. Spritz both sides with Avocado oil, or oil of choice.
Preheat the Foodi Grill plate on High, (500°F.) When time to add fod, place the 2 pork chops and press for the grill marks. Cook for 5 minutes and turn. Repeat for another 5 minutes. Check the temperature after the cooking of the last turn. My chops temped out at 145°F. They cooked faster than I had anticipated. Beautifully grilled. Turn off the Grill when done and leave the lid open. I left them on the grill until I could plate up the dinner. So tender and final temp was 156°F.
****
Pork Chops - Ninja Foodi Grill*, By: David Marrione, October 18, 2019
Ingredients:
4-6 pork chops bone-in
seasonings of choice
Directions:
Preheat the Grill on High heat. When ready add the pork chops. Grill 7-10 minutes, turning after 5 minutes. Check for an internal temperature of145°F-150°F.
****
Pork Chops & Pork Steaks – Foodi Grill, By: David Marrione, October 26, 2019
Ingredients:
Pork chops & steaks – enough for your family
“Bad Byron’s Butt Rub”
extra garlic, lemon pepper, and Italian seasoning liberally
Directions:
Select Air Crisp with a temperature of 390°F to begin preheating. Season the meat as stated or use your seasonings of choice.
Place in the Air Crisp Pan when heated. Cook until internal temperature reaches 145-147°F., turning one time. Remove to a plate to rest.
****
Pork Loin*, By: Emmy Earhart, April 15, 2019
Ingredients:
3-4 lb. pork loin
2 cups of broth – chicken was used in this recipe
seasonings used: salt, pepper, paprika and a bit of a Mexican blend
Directions:
Select Sauté HI to begin preheating. While preheating, season using as described in the recipe or seasonings of choice.
When the pot is hot, add the pork and sear on all sides. Add the broth when seared.
Select Pressure Cook Hi for 25 minutes with a Natural Release of 10 minutes.
The loin was 164-170 after resting under foil. Wash the Foodi pot.
Kraft Mac & Cheese Deluxe – 14 oz. box
Ingredients:
2- 14 oz. Kraft Mac & Cheese Deluxe
2 cups hot water
3 Tbs. butter
milk – as instructed on the box
cheese packets
Directions:
Add the water, macaroni and butter to the pot.
Select Pressure Cook HI for 5 minutes with a Natural Release of 5 minutes.
Add the cheese and milk. Stir and serve.
****
Pork Loin with Gravy*, By: Jessica Conol, October 3, 2020
An 8 qt. Ninja Foodi Deluxe was used for this recipe.
Ingredients:
4 lbs. pork loin - center cut, (I cut in half to fit in pot)
2 cans 10.5 oz. cream of mushroom soup
2 packages pork gravy mix
1 can 14.5 oz. chicken broth
Directions:
Add the chicken broth to the Foodi pot. Place the pork loin on rack, using the low position. Sprinkle the meat with the gravy mix. Pour the soup over the meat.
Place the pressure lid, making sure the vent is set to close.
Select Pressure Cook High for 50 minutes, using the Natural Release for 15 minutes.
Remove the meat. Cut or shred into pieces. Add to a pan or bowl.
Select Sear/Sauté. Make a cornstarch slurry to thicken the gravy. Pour the gravy all over the meat.
Note: it’s really tasty but next I would use no salt chicken broth.
****
Pork Roast - Ninja Foodi*, By: Brandi Tatarchuk, February 8, 2022
Ninja Foodi w/Smartlid OL601 was used in this recipe
Ingredients:
3-4 lb. pork butt roast
salt and pepper
garlic salt
rub of choice
1 cup chicken broth
½ tsp. liquid smoke
½ large onion
2 bay leaves
Directions:
Season roast with salt, pepper, garlic powder and rub. Let marinate 2 hours at least. Place broth, onion, and bay leaves into the pot. Lower roast on rack into the pot. Select Pressure Cook High for 60 minutes followed by a 15 minute Natural Release. When done, select Roast with a temperature of 400° for 20 minutes. Remove bay leaves. Make gravy using 3 Tbs. corn starch mixed with 3 Tbs. hot water sautéed with the liquid remaining from roast.
****
Pork Steaks - Ninja Foodi Grill, By: Diane Wimmer, October 18, 2019
Ingredients:
2-4 pork steaks – these were ½” thick
Penzeys Tsar Dust Spice – to taste
asparagus tossed in avocado oil and seasonings – optional
Directions:
Season the steaks and refrigerate for at least 2 hours.
Preheat the Grill on High. Add the steaks and grill 7 minutes per side. Baste and turn after the 7 minutes. Baste.
Add asparagus the last 4-5 minutes.
****
Pork Tenderloin Sandwich – Ninja XL Grill, or Any Foodi Appliance that will Air Crisp/Fry, By: Aurelia Dougan McCollom, March 10, 2021
The Ninja XL Grill was used in this recipe.
Ingredients:
2 pork tenderloin chops (about ¾-1 inches thick)
1 cup buttermilk, or I use – (*SACO Pantry Cultured Buttermilk Blend)
1 teaspoon kosher salt, plus more for seasoning
½ teaspoon ground black pepper, plus more for seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon sweet paprika
¼ teaspoon sugar
1 cup all-purpose flour
2 large eggs, beaten
1 cups plain breadcrumbs
1 cup panko breadcrumbs
1 teaspoon salt & ½ teaspoon pepper – for each dish
Avocado oil – to spritz
4 Brioche buns – or buns of your choice
Directions:
Cut the pork chops crosswise into 4 even pieces. Pound each piece with the smooth side of a meat mallet until ¼-inch thick; 6 to 8 inches across. (I placed mine in a gallon Ziplock bag to pound. You can also cover with cling wrap if you choose.)
Whisk together the buttermilk, garlic powder, onion powder, paprika, sugar, 1 teaspoon salt and ½ teaspoon pepper in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and refrigerate (I used the gallon bag that I used to pound out the chops) for at least 4 hours, or overnight.
Set up a breading station with 3 shallow dishes:
1 – flour, salt & pepper
2 – eggs, salt & pepper
3 – breadcrumbs, panko, salt & pepper.
Dredge each pork cutlet in the flour first, then in the egg and finally in the breadcrumbs.
Place on a wire rack. Spritz the top with avocado oil.
Select Air Crisp with a temperature of 390°F. to begin preheating, using the default time of 20 minutes. You will not cook this long. Check after 8 minutes to see how the browning is progressing. Brown until golden brown. Turning is optional. My cooking time was 13 minutes with an internal temperature of 180°F.
Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise, and mustard. The cutlet should hang generously over the bun.
*SACO Cultured Buttermilk – on Amazon
https://smile.amazon.com/SACO-Cultured-Buttermilk-Low-Cholesterol-Gluten-Free/dp/B07JB9H56G/ref=sr_1_10?crid=IVZ5F8YOIX8R&dchild=1&keywords=buttermilk+powder&qid=1615425124&sprefix=buttermilk%2Caps%2C200&sr=8-10
****
Pork Tenderloin, Seasoned – Ninja Foodi Grill*, By: Brian Tollin, February 1, 2020
Ingredients:
1 seasoned pork loin – (Jennie O, Hormel, Roseland, etc.)
Directions:
Select Grill Medium to begin preheating. When ready add the seasoned pork loin. Set the time for 20 minutes. Turn every 6-7 minutes. Temperature probe for internal temperature of 155-160°F (medium.) Let rest 5 minutes before slicing.
****
Pot Roast*, By: Missy Perkins Shaffer, February 15, 2019
Made Pot Roast in my Foodi today. The veggies were a bit mushy, but it tastes amazing!
Ingredients:
2.5-pound bottom round
1 cup beef broth
½ cup water
½ packet au jus
½ packet ranch seasoning
2 carrots, cut into larger pieces
1 turnip, cut into bite-sized chunks (or petite potatoes cut in half)
1 onion, sliced
Directions:
Cut meat into 1-pound pieces. Sear on High for 5 minutes on each side.
Take meat out and cover with foil.
Add onion and deglaze pot using a small amount of the liquid.
Add the rest of the broth and water, along with the au jus, ranch dressing and meat.
Place the rack using the tall position. Place the vegetable on the rack.
Select the Pressure setting of High for 60 minutes. Natural Release for 15 minutes. Quick Release the remaining pressure before opening.
**Next time, I will wrap the vegetables loosely in foil to slow down their cooking process.
***Adding vegetables at a later time by: Barbra Johnson: Do a Quick Release at 45 minutes keeping track of the time. Add back the time and do a Natural Release for 15 minutes, since your taking continuous pressure time away from the roast.
****
Pot Roast Goodness – Foodi Deluxe Pressure Cooker*, By: Aurelia Dougan McCollom, July 3, 2020
This is basically my “Beef Stew Goodness” recipe converted for the Foodi Pressure Cooker, from the Ninja Multi-Cooker using the Slow Cook function.
Ingredients:
2-3 pound chuck roast – cut into large chunks
2 cups flour
¼ cup McCormick Steak Seasoning
¼ cup coconut oil – or oil of choice
2 cups beef broth – Beef Base was used to make the broth
4-6 Size “B” gold or red potatoes, left whole - try to find the larger of the size
16 oz. bag baby carrots – or 1 lb. whole carrots, uncut, but cleaned
1 large onion, quartered
1 bay leaf*
1 garlic bulb – smashed and cleaned
Gold Medal Wondra® Flour – to thicken – (or thickener of choice) to make gravy
Directions:
Place the flour, and seasoning in a bowl. Add meat and coat with the flour mixture.
Select Sear/Sauté High. Add the oil to begin preheating. When very hot, add the floured meat to the Foodi pot. Place 3-4 pieces of meat around the outside edge. The oil will go to the sides. Brown on all sides, removing pieces to add more meat. Remove all of the meat when browned. Add the beef broth to quickly deglaze the pan.
Return the meat, onion, garlic, bay leaf*, carrots, and potatoes to the pot.
Place the pressure cooker lid making sure the pressure valve is set to seal. Turn the Foodi off at this time.
Select Pressure Cook High for 30 minutes with a Natural Release of 5 minutes, followed by a Quick Release.
Remove the vegetables and meat.
Just before serving, sprinkle the Wondra® into the Foodi pot a little at a time and stir to thicken to make gravy.
Bay leaf* - To keep from having to “find” the bay leaf to remove, place it in a “tea bell”. The liquid will go through the bell and still season the meal.
****
Potato Salad*, By: Aurelia Dougan McCollom, February 5, 2020
Ingredients:
2-3 russet or red potatoes
1½ cups water – for Foodi pot
salt - for Foodi pot
½ onion, diced
2 ribs celery, diced
3 hard-boiled eggs, diced
1 hard-boiled egg, sliced - garnish
1 small jar pimentos, diced
Mrs Dash Original seasoning, to taste
pepper, to taste
mayonnaise – or – Miracle Whip, (mayonnaise was used)
2-3 small sweet pickles, diced fine
paprika - garnish
Directions:
Peel the potatoes. Dice so they are about 1 inch.
Add the water to the Foodi pot. Add the potatoes. Add a little salt and stir.
Place the pressure cooker lid and lock in place. Set the valve to close.
Select Pressure Cook High with a time of 0. (Hit the down time button until ZERO time is showing.) When done, use a Quick Release. Test for tenderness. (Just an FYI – mine have always been perfect using this time. If you have rather large cuts, you may need more time.) Carefully scoop out or pour into a colander to drain. I then transferred to a small sheet cake pan to cool. (Transferring to a pan and spreading them out, it takes no time at all to cool.)
Transfer to a bowl when cooled. Add the eggs, seasoning, pimentos, celery, onion, and pickles, gently stir. Add enough mayonnaise to you desired texture.
place a lid on the bowl and chill until ready.
Slice the remaining egg and place on top. Sprinkle on the paprika.
****
Potato Wedges
Prep Time 15 minutes Cook Time 15-21 minutes Servings 4
Ingredients:
½ cup water
4 Idaho potatoes, cut in 2-inch wedges
2 tablespoons extra virgin olive oil, divided
1 tablespoon fresh oregano leaves, minced
4 cloves garlic, peeled, minced
Juice of 1 lemon
2 teaspoons kosher salt
1 teaspoon ground black pepper
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Pour water into the pot. Place potatoes into the Cook & Crisp™ Basket and place basket into pot.
Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 3 minutes. Select START/STOP to begin.
While potatoes are cooking, stir together 1 tablespoon olive oil with oregano, garlic, lemon juice, salt, and pepper in a small bowl. Set aside.
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Pour remaining olive oil over the potatoes in the basket, shaking to coat evenly.
Close the crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 18 minutes. Select START/STOP to begin. Check potatoes after 12 minutes. Continue cooking for up to 18 minutes for desired crispiness.
When cooking is complete, remove potatoes from basket. Toss with oregano dressing and serve.
A tip from the Ninja® Kitchen Team
For crispier results, add another teaspoon of oil in step 5, and when Air Crisping, shake the basket or toss potatoes with silicone-tipped tongs every 6 minutes.
****
Prawns - Ninja Foodi*, By: Danielle Ho, February 8, 2022
Ninja Foodi with Smartlid OL601 – was used in this recipe
Ingredients:
8 prawns
2 green onions – diced
1½ cups water
Directions:
Add the water to the Ninja pot. Add your reversible rack in the low position. Place your prawns and add the green onions to the top.
Close the lid. Move your Vent to Open.
Select Steam. Steam for 5 minutes. They will be a “pink” when fully cooked.
****
Prime Rib*, By: Heather Ann, January 5, 2021
Ingredients:
5.7 lb. prime rib - bone in
1 cup beef broth
1 Tbs. oil of choice
seasonings of choice
Directions:
Season the meat as desired.
Select Sear/Sauté High to begin preheating.
Add a little oil to the pot. When hot add the meat and sear on all sides.
Remove the meat. Add a little of the broth to the hot pot and using a silicone or wooden spoon, deglaze the pot. Add the remaining broth.
Add the rack in the Lower position. Add the meat.
Place the pressure cooker lid, making sure the pressure release valve is set to seal.
Select Pressure Cook High with a time of 4 minutes, using a Natural Release. Carefully remove the lid. Using a meat thermometer, check for internal temperature for your desired doneness. Depending on the weight of your meat, reset your time, if necessary. I chose 10 minutes extra with a Natural Release. It was perfect.
Carefully remove the lid.
Place the Air Crisp lid.
Select Broil. Broil for 3- 10 minute intervals, or until your desired browning, turning the meat after each interval.
****
Prime Rib*, By: Cindy Myers-Siford, April 23, 2019
Ingredients:
5 lb. prime rib
seasonings of choice
olive oil
Directions:
Place the prime rib directly in the pot. Select Air Crisp with a temperature of 400°F for 23 minutes. After time is up, select Bake and a temperature of 350°F for 50 minutes. Digital temperature on this recipe was 125°F.
****
Prime Rib Roast*, By: Jessica Conol, April 21, 2020
Ingredients:
7 lb. prime rib roast – boneless was used
olive oil
suggested seasonings, to taste:
seasoned salt
pepper
garlic powder
Directions:
Mix your desired seasonings in a bowl.
Rub the roast with olive oil. Sprinkle on the seasonings to cover, going lighter on the sides.
Select Broil to begin preheating for about 10 minutes. After 10 minutes, place the rack in the lower position of the Foodi. Place the prime rib with desired aeromatics, if desired. Close the Tendercrisp lid.
Cook for 4-5 minutes per pound.
When done, Do Not Open the Lid. You do not want to release any of the heat.
Select Bake with a temperature of 250°F for 10 minutes. Do a temperature test. If to low, resume the same bake temperature of 250°F for another 10 minutes.
When to your desired temperature, remove and let it rest for 15 minutes before cutting. (Remember, the temperature of the meat will continue to rise about 5°F when resting.)
Served with Au jus.
An 8 qt Ninja Foodi Deluxe was used for this recipe.
****
Prime Rib with Puff Pastry*, By: Chan Taylor, January 9, 2019
Ingredients:
slices of prime rib – your choice on amount
mushrooms – minced
Dijon mustard
puff pastry
1 egg - beaten
Directions:
Dry sauté the mushrooms, cool
Place meat and mushrooms on the puff pastry. Lightly brush Dijon mustard over meat. Spread mushrooms on top of mustard. Fold pastry. Brush with egg wash. Place in your Foodi and air fry for 20 minutes @ 325°F.
****
Puerto Rican Pork – Foodi Pressure Cook (PERNIL), By: Madeline DiDonato, February 20, 2020
Ingredients:
4 lb. pork shoulder or pork butt - (I usually use a tenderloin)
6 garlic cloves, pressed
¼ tsp ground black pepper
1 tsp oregano
1½ Tbs. olive oil
1½ Tbs. white vinegar
4 tsp salt
1 cup chicken broth – for pressure cooker
Directions:
Add the chicken broth to the Foodi pot.
Place the marinated pork roast on a rack, or in a steamer basket.
Place the pressure cooker lid, making sure the pressure valve is in the Seal position.
Select Pressure Cook High with a time of 75 minutes, with a Natural Release.
*If you would prefer a bbq pork, skip the marinade, use a BBQ rub, following the pressure cooking directions.
Add a quartered apple and onion to the bottom of the pot for extra flavor.
****
Pulled Pork with Crispy Biscuits
Prep Time 10 minutes Cook Time 53-55 minutes Servings 6-8
Ingredients:
2 ½ 3 pounds uncooked boneless pork shoulder, fat trimmed, cut in 2-inch cubes
3 tablespoons barbecue seasoning
1 tablespoon garlic powder
2 teaspoons kosher salt
1 cup apple cider vinegar
1 can (6 ounces) tomato paste
1 tube (16.3 ounces) refrigerated biscuit dough
APPROX. PRESSURE BUILD: 10 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place pork, spices, and vinegar in the pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 35 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin.
Add tomato paste and stir to incorporate. Allow pork to simmer for 10 minutes, or until the liquid has reduced by half. Stir occasionally, using a wooden spoon or silicone tongs to shred the pork.
Tear each uncooked biscuit so that it is in two halves, like a hamburger bun. Place biscuit halves evenly across the surface of the pork.
Close crisping lid. Select BAKE/ROAST, set temperature to 350°F, and set time to 10 minutes. Check after 8 minutes, cooking for an additional 2 minutes if biscuits need more browning.
When cooking is complete, serve immediately.
A tip from the Ninja® Kitchen Team
If you prefer slightly sweeter BBQ, add 1 to 2 tablespoons brown sugar to seasonings.
****
Pumpkin Bread – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, October 21, 2020
Ingredients:
2 cups flour
2 cups sugar
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 15 ounce can pumpkin puree
2 eggs - beaten
1½ sticks soft butter - cut up
PAM cooking spray for pans
Directions:
Place all of the dry ingredients in a mixing bowl. Turn on the mixer under low speed to mix ingredients.
In a separate bowl, mix pumpkin, eggs, and softened butter. Add to the flour mixture and stir to blend, then mix with the beater.
Lightly grease 2- 7x3x2 inch loaf pans.
When fully incorporated, pour evenly into the prepared pans.
Preheat the Ninja Foodi Grill on Bake with a temperature of 325°. Set the time for 45 minutes. When preheated, set the pans directly on the Grill pan. Check for doneness with a toothpick after 30 minutes, and every 5 minutes after.
When done remove the pans to trivets to cool for 15 minutes. After cooling, turn out to a wire rack to continue cooling.
When cooled, wrap in cling wrap, aluminum foil, or place in an air- tight container.
Enjoy. This is a very moist and flavorful bread.
****
Pumpkin Spice Cheesecake – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Cheese Cake Ingredients:
2- (8 oz.) packages cream cheese – soft
1 Tbs. pure vanilla extract
2 eggs
½ cup pure pumpkin – (not pumpkin pie mix)
2/3 cup sugar
1 Tbs. pumpkin pie spice seasoning
Graham Cracker Crust Ingredients:
1 Tbs. sugar
2 cups graham cracker crumbs
8 Tbs. butter - melted
1 7” springform pan
Directions:
In a bowl, mix the graham cracker crumbs, butter, and sugar until well mixed. (It will look a little dry, that’s ok.)
Pour the mixture into the springform pan. With a small bowl or “Pyrex” custard type cup, lightly press mixture into the pan to create the crust, going up the sides.
Place in the Ninja Foodi Grill.
Select Bake with a temperature of 300°F for 5 minutes. Remove when done.
To make the filler – Mix the soft cream cheese, sugar, pumpkin, pumpkin pie spice, and vanilla in a bowl. Add the eggs. (Do not over mix.) It should be smooth with no lumps. Carefully pour the cheesecake mix into the springform pan.
Select Bake with a temperature of 300°F to begin preheating. When ready place the springform pan directly on the ceramic pan without a rack. Cook for 50 minutes. After the 50 minutes of cook time, turn off the Ninja Foodi grill and leave the cheesecake inside with the lid closed for 10 minutes. After 10 minutes, open the lid and let it cool down inside an additional 10 minutes. After the last 10 minutes, take the cheesecake out and place on a wire cooking rack. When it seems cool enough, 20-30 minutes, refrigerate for 6-8 hours.
(This is all necessary to keep the cheesecake from cracking.)
After the 6-8 hours, and the cheesecake is cooled, carefully un-spring the pan to release the sides from the cheesecake.
To separate the bottom of the cheesecake from the springform pan bottom, simply take a long thin knife and slide it between the plate of the springform pan and the bottom of the cheesecake. Gently push at the base of the cheesecake onto a serving plate.
Cut slices and top as desired.
****
Quinoa Meatloaf*, By: Chan Taylor, January 28, 2019
Ingredients:
1½ lb. ground beef 90/10
1- 15 oz. can tomato puree
½ cup quinoa**
1 medium onion finely chopped
3 baby peppers, chopped - (I buy the package that has tricolor and use one of each color)
2 garlic cloves, minced or ⅛ tsp granulated
2 Tbs. dried parsley or ¼ cup fresh
1 Tbs. paprika
½ tsp smoked paprika (optional but gives a nice smokiness)
1 Tbs. chili powder
½ Tbs. cumin (optional but gives it a southwestern flare)
Topping mixture: Mix together
1 cup ketchup
3 Tbs. dark brown sugar
Directions:
Mix ingredients well. Place in 4 ramekins. Preheat Foodi @ 325°F on Bake. Place ramekins on trivet on low rack. Bake 25 minutes. Top with ketchup and brown sugar mixture. Cook an additional 5 minutes or until bubbly.
** Quinoa absorbs most of the liquid. I rarely need to drain unless I use a higher fat content hamburger.
****
Quinoa Meatloaf*, By: Chan Taylor, January 28, 2019
Ingredients:
1½ lb. ground beef 90/10
1- 15 oz. can tomato puree
½ cup quinoa**
1 medium onion finely chopped
3 baby peppers, chopped - (I buy the package that has tricolor and use one of each color)
2 garlic cloves, minced or ⅛ tsp granulated
2 Tbs. dried parsley or ¼ cup fresh
1 Tbs. paprika
½ tsp smoked paprika (optional but gives a nice smokiness)
1 Tbs. chili powder
½ Tbs. cumin (optional but gives it a southwestern flare)
Topping mixture: Mix together
1 cup ketchup
3 Tbs. dark brown sugar
Directions:
Mix ingredients well. Place in 4 ramekins. Preheat Foodi @ 325°F on Bake. Place ramekins on trivet on low rack. Bake 25 minutes. Top with ketchup and brown sugar mixture. Cook an additional 5 minutes or until bubbly.
** Quinoa absorbs most of the liquid. I rarely need to drain unless I use a higher fat content hamburger.
****