Ninja MC760 Recipe Book
Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.
QUICK
KITCHEN WINS
25 delicious recipes
TABLE
OF
CONTENTS
KOREAN
CHICKEN
WINGS
LOOKS LIKE
A POT, FEELS LIKE
A JACKPOT.
When you work with the Ninja® Multi-Cooker Plus,
your kitchen and taste buds win big.
BREAKFAST 2
APPETIZERS & SIDE DISHES 6
SOUPS & STEWS 12
STEAMED DISHES 20
ENTREES 26
DESSERTS 34
CHICKEN
TORTILLA
SOUP
16
5
8
22
BANANA LIME
COCONUT
BREAD
28
38
MAPLE CINNAMON OATMEAL
PREP: 15 MINUTES | COOK: 6–8 HOURS 10 MINUTES | MAKES: 4 SERVINGS
BREAKFAST
INGREDIENTS
4 cups low-fat milk
1
/4 cup pure maple syrup
2 tablespoons butter, cut in small pieces
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1
/4 teaspoon ground nutmeg
Pinch salt
1 cup uncooked steel-cut oats
1 cup dried cherries
DIRECTIONS
1 Stir milk, maple syrup, butter, vanilla
extract, cinnamon, nutmeg, and salt
in the pot. Set to STOVE TOP HIGH.
Cover and cook 10 minutes or until
butter is melted.
2 Stir in oats. Set to SLOW COOK LOW
for 6–8 hours. Cover and cook until oats
are tender and mixture is creamy.
Stir in cherries.
PREP
SUGGESTION
Start this recipe before
you go to the bed—by
the time you wake up,
breakfast will be ready.
Questions? 1-877-646-5288 | ninjakitchen.com
3
FRITTATA WITH HASH BROWN
POTATOES & BACON
PREP: 15 MINUTES | COOK: 42 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS
2 tablespoons canola oil
1 large onion, peeled, chopped
1 large green bell pepper,
chopped
4 strips uncooked turkey
bacon, chopped
2 cups frozen diced hash
brown potatoes
4
BREAK FAS T
12 eggs
3
/4 cup low-fat milk
1
/2 teaspoon salt
1
/4 teaspoon ground black
pepper
1 cup shredded low-fat
cheddar cheese
DIRECTIONS
1 Set to STOVE TOP HIGH and preheat pot
for 5 minutes. Heat oil in pot for 2 minutes.
Add onion, green pepper, and bacon to
the pot. Cook uncovered 15 minutes or
until vegetables are tender, stirring often.
2 Stir in potatoes. Cover and cook 5 minutes.
3 Beat eggs, milk, salt, and black pepper
in a bowl. Set to STOVE TOP LOW.
Add egg mixture and cheese to the pot.
Cover and cook 15 minutes or until egg
mixture is set.
BLUEBERRY
PANCAKE MUFFINS
PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS
1 cup all-purpose flour
1
1
/2 teaspoons baking
powder
1
/4 teaspoon baking soda
1
/4 teaspoon salt
2 teaspoons sugar
Questions? 1-877-646-5288 | ninjakitchen.com
3
/4 cup buttermilk
1 tablespoon canola oil
1 egg
3 tablespoons canned
blueberries, drained
1
1
/2 cups hot water
DIRECTIONS
1 Stir flour, baking powder, baking soda,
salt, and sugar in a bowl.
2 Beat buttermilk, oil, and egg in another
bowl. Add buttermilk mixture to flour
mixture and stir until just combined.
Stir in blueberries.
3 Spray 6 individual silicone baking cups or
the Ninja® silicone mini muffin tray with
cooking spray. Spoon batter into pan.
4 Pour water into the pot. Place the
steaming/roasting rack in pot. Place
baking cups on rack. Set to BAKE STEAM
at 350˚F for 25 minutes. Cover and cook
until a wooden toothpick inserted in
centers comes out clean.
5
APPETIZERS
& SIDE DISHES
WARM & SPICY WHITE BEAN
& ARTICHOKE DIP
PREP: 15 MINUTES | COOK: 24 MINUTES | MAKES: 3–6 SERVINGS
INGREDIENTS
2 tablespoons olive oil
2 medium onions, peeled, diced
4 cloves garlic, peeled, minced
2 packages (8 ounces each)
Neufchatel or light cream
cheese, cubed
2 cans (9 ounces each)
artichoke hearts, drained,
coarsely chopped
Questions? 1-877-646-5288 | ninjakitchen.com
2 cans (about 15 ounces each)
cannellini beans, rinsed,
drained, coarsely mashed
1
/2 cup milk
2 teaspoons cayenne pepper
sauce
1
/2 cup grated Parmesan cheese
Salt and pepper, to taste
1 tablespoon fresh parsley,
for garnish
DIRECTIONS
1 Set to STOVE TOP HIGH and preheat
pot for 5 minutes. Heat oil in pot for 2
minutes. Add onions and cook uncovered
5 minutes or until onions are tender,
stirring often. Add garlic and cook 2
minutes, stirring constantly.
2 Stir cream cheese, artichoke hearts,
beans, milk, and pepper sauce into the
pot. Set to STOVE TOP LOW. Cover and
cook 10 minutes or until cream cheese
is melted, stirring occasionally. Stir in
Parmesan cheese. Season with salt and
black pepper. Garnish with parsley.
7
PARTY
SUGGESTION
Preparing for a crowd?
Double the recipe
and keep wings warm
in the pot on SLOW
COOK WARM for the
duration of your party.
KOREAN CHICKEN WINGS
PREP: 10 MINUTES | COOK: 3–5 HOURS 10 MINUTES | MAKES: 4
SERVINGS
INGREDIENTS
2 pounds uncooked chicken wings, tips removed
1
/2 cup soy sauce
1
/4 cup packed brown sugar
3 cloves garlic, peeled, minced
2 tablespoons fresh ginger, minced
3 green onions, thinly sliced
8
APPETIZE RS & SID E DISHES
DIRECTIONS
1 Set to STOVE TOP HIGH and preheat pot
for 5 minutes. Cook uncovered 5 minutes
or until chicken is lightly browned on
both sides.
2 Stir soy sauce, brown sugar, garlic,
ginger, and green onions in bowl. Pour
mixture over chicken and toss to coat.
Set to SLOW COOK LOW and cook
covered for 3–5 hours.
PULLED PORK & APPLE CIDER SLIDERS
PREP: 10 MINUTES | COOK: 5– 6 HOURS | MAKES: 6 SERVINGS
INGREDIENTS
1 uncooked boneless pork shoulder roast
(3 to 4 pounds)
Salt and pepper, to taste
2 teaspoons ground paprika
1
/4 cup spicy brown mustard
1
/4 cup packed brown sugar
3 cloves garlic, peeled, minced
1 cup apple cider or apple juice
12 slider or mini sandwich buns, for serving
Questions? 1-877-646-5288 | ninjakitchen.com
DIRECTIONS
1 Season pork with salt, pepper, and
paprika. Stir mustard, brown sugar, garlic,
and cider in the pot. Add pork and turn
to coat. Set to SLOW COOK HIGH for
5–6 hours. Cover and cook until pork
is fork-tender.
2 Transfer pork to a large bowl, and
use two forks to shred it. Divide pork
among buns.
9
CRUSTY, CHEESY POTATOES AU GRATIN
PREP: 15 MINUTES | COOK: 1 HOUR | MAKES: 4 SERVINGS
INGREDIENTS
1 cup shredded Gruyère or cheddar cheese, divided
(about 4 ounces)
2 large russet potatoes or 4 Yukon Gold potatoes,
peeled, thinly sliced
2 tablespoons butter, cut in small pieces
Salt and pepper, to taste
3
/4 cup heavy cream
10
APPETIZE RS & SID E DISHES
DIRECTIONS
1 Spray multi-purpose pan with
vegetable spray.
2 Place the cheese, potatoes, and butter,
in that order, in several layers in the
pan, reserving 1/4 cup cheese. Season
with salt and pepper.
3 Pour cream over the layers and sprinkle
with remaining 1/4 cup cheese. Cover
pan with foil.
4 Place the steaming/roasting rack in the
pot. Place pan on rack. Set to BAKE
DRY at 375˚F for 1 hour. Cover and cook
until potatoes are tender.
BUTTERNUT SQUASH
RISOTTO WITH
BACON & SAGE
PREP: 25 MINUTES | COOK: 1 HOUR 2 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS
1 tablespoon olive oil
2 medium onions, peeled,
chopped
4 strips uncooked bacon,
chopped
2 tablespoons fresh sage,
chopped
1 cup uncooked Arborio rice
Questions? 1-877-646-5288 | ninjakitchen.com
1
/2 teaspoon salt
1
/4 teaspoon ground
black pepper
4 cups chicken broth
2 cups butternut squash,
peeled, chopped
1
/4 cup grated Parmesan
cheese
DIRECTIONS
1 Set to STOVE TOP HIGH and preheat
pot for 5 minutes. Heat oil in pot for 2
minutes. Add onions, bacon, and sage
to pot. Cook uncovered
10 minutes or until onions are tender,
stirring occasionally.
2 Stir rice, salt, and pepper into pot. Cook
uncovered 5 minutes, stirring of ten.
3 Stir in broth. Cook 10 minutes.
4 Stir squash into the pot. Set to STOVE
TOP LOW. Cover and cook 20 minutes or
until rice is cooked and squash is tender.
5 Stir cheese into the pot. Set to STOVE
TOP HIGH. Cook uncovered 10 minutes
or until liquid is absorbed and mixture
is creamy, stirring occasionally.
11
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