Transcription

Recipe Book

RULE THE KITCHEN Congratulations on your purchase of the Ninja Master Prep Professional,the Ultimate Food and Drink Maker. Unlike any product you’ve owned,the Master Prep Professional is high-powered and versatile allowing youto transform fresh ingredients into extraordinary meals and beverages.This recipe book gives you some great ideas for ways to use boththe pitcher and bowl for all of your food and drink needs.for more recipes, visit www.ninjakitchen.com

Recipes forMaster Prep Pitchers & BowlFrozen Drinks & DessertsDips & MarinadesStrawberry Banana Smoothie . . . . . . . . . . . . . . . . . . 4Banana Whip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Frozen Mojito . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Frozen Pomegranate Margarita . . . . . . . . . . . . . . . . 7Creamsicle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Frozen Hot Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . 9Watermelon Slush . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Ninja Snow Cone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Frozen Peanut Butter Cup . . . . . . . . . . . . . . . . . . . . 12Frozen Toffee Delight . . . . . . . . . . . . . . . . . . . . . . . . . 13Caramel Banana Smoothie . . . . . . . . . . . . . . . . . . . . 14Mocha Frozen Fusion Lite . . . . . . . . . . . . . . . . . . . . 15Fresh Fruit Batidos . . . . . . . . . . . . . . . . . . . . . . . . . . . 16Key Lime Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17Tuscan Bruschetta . . . . . . . . . . . . . . . . . . . . . . . . . . . 18Babaganoosh (Grilled Eggplant Dip) . . . . . . . . . . . 19Tzatziki (Cucumber Yogurt Dip) . . . . . . . . . . . . . . . . . 20Orange Mojo Marinade . . . . . . . . . . . . . . . . . . . . . . . . . 21Traditional Guacamole . . . . . . . . . . . . . . . . . . . . . . . . 22Fresh Tomato Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . 23Entrées & SoupsWhite Gazpacho Soup . . . . . . . . . . . . . . . . . . . . . . .Country Chicken Salad . . . . . . . . . . . . . . . . . . . . . . .Skirt Steak With Chimichurri Sauce . . . . . . . . . . .Creole Shrimp Po’ Boy . . . . . . . . . . . . . . . . . . . . . .Smokey Black Bean Soup . . . . . . . . . . . . . . . . . . .Broiled Salmon with Herb Glaze . . . . . . . . . . . . . .Curried Chicken Salad . . . . . . . . . . . . . . . . . . . . . . .24252627282930Table of Contents

Strawberry Banana SmoothieWhat you’ll need:Frozen Drinks& Desserts1 Ripe Banana4 oz. Frozen Strawberries6 oz. Fresh Squeezed Orange Juice2 oz. Frozen Strawberry Sherbet (optional)How to make it:Add all ingredients into the 48 oz. pitcher and use longpulses until you’ve reached the desired consistency.Makes two 8 oz. Glasses

5Banana WhipWhat you’ll need:How to make it:1 Extra Large or 2 Small Ripe Bananas, peeled and frozen.¾ Cup Low Fat (not fat free) Milk, or as needed1 Tsp Vanilla extract1 Tbsp Chocolate Chips*1 Tsp Cinnamon SugarCut the bananas into 1 ½ inch pieces and add tothe 48 oz. pitcher, top with the milk and vanilla.Using short pulses blend until the banana is fullypureed; it will have the consistency of frozenyogurt. Pour into 2 small bowls and sprinkle withchocolate chips and cinnamon sugar.*Combine 2 Tbsp sugar and 2 Tsp cinnamon in small bowl.Store in air tight container.

6Frozen MojitoWhat you’ll need:How to make it:2 Limes, Juiced10-12 Mint Leaves2 oz. Simple Syrup*6 oz. White Rum2 Cups Ice cubesAdd all ingredients into the 48 oz. pitcher and uselong pulses until well blended. Serve in 2 tallrocks glasses, garnish with mint.*Combine 4 Tbsp Sugar and 4 Tbsp Water in saucepanon warm stove until sugar dissolves.

7Frozen Pomegranate MargaritaWhat you’ll needHow to make it4 oz. White Tequila2 oz. Triple Sec½ Cup Pomegranate Juice1 Lime Juiced3 Cups of IceSalt for GlassesLime wedges for GarnishAdd ingredients to the 48 oz. pitcher, use long pulsesuntil well blended. Run a lime wedge around the rimof the glass and dip the glass in salt.Pour the frozen Margarita into 2 tall glasses.

8CreamsicleWhat you’ll need:How to make it:12 oz. Fresh Squeezed Orange Juice6 oz. Low-Fat Vanilla YogurtFill one 16 cube ice tray half with orange juice andhalf with low-fat vanilla yogurt. Freeze 4-6 hoursor overnight. Combine frozen cubes with 6 oz.of orange juice in the 48 oz. pitcher. Pulse 6-8times until mixture has the consistency of a thicksmoothie.Quantity depends on size of molds.

9Frozen Hot ChocolateWhat you’ll need:How to make it:4 oz. Milk or Semi Sweet Chocolate Chips,2 Tsp Store-Bought Hot Chocolate Mix1 1/2 Tbsp Sugar1 1/2 Cups Milk3 Cups IceWhipped CreamChocolate ShavingsPut chocolate chips in a double boiler over simmering water.Stir occasionally until melted. Add the hot chocolate mixand sugar. Stir until completely melted. Remove from heatand slowly add ½ cup of milk until smooth. Cool to roomtemperature. In the 48 oz. pitcher, combine the remainingcup of milk, the room-temperature chocolate mixture andthe ice. Pulse until smooth and the consistency of a frozendaiquiri. Pour into 2 giant goblets and top with whipped creamand chocolate shavings.

10Watermelon SlushWhat you’ll needHow to make it4 Cups of Diced Seedless Watermelon1 Tbsp Freshly Squeezed Lime JuicePinch of Salt (brings out flavors)1 ½ Tbsp Sugar, or to taste1 Cup IceUsing the 48 oz. pitcher, add all the ingredientsand blend using short pulses at first, then followwith 2 long until the fruit is pureed. Taste and correctthe flavor with sugar or lime juice if necessary.Pour into tall glasses, add ice if desired.

11Ninja Snow ConeWhat you’ll need:How to make it:3/4 Cup White Sugar3/4 Cup Water1 Pkg Unsweetened Fruit FlavorDrink Mix (13 oz. each)4-5 Cups IceMake basic simple syrup by combining sugarand water in a saucepan and bringing to a boil.Reduce heat to medium and simmer for 3 minutes.Remove from heat and stir in flavored drink mix ofyour choice. Make Cherry, Grape, Orange, and FruitPunch by following the same recipe and changingthe powdered flavor. Place in resealable 12 oz.squirt bottle. Note: can be stored in the refrigeratorfor up to a month.For Snow Cone, place 4-5 cups of ice cubes inthe 48 oz. pitcher and use long pulses until fine snowis formed. Scoop into desired serving dish.Pour on flavored syrup and serve.Makes 4 Snow Cones

12Frozen Peanut Butter CupWhat you’ll needHow to make it2 Cups Vanilla Ice Cream¼ Cup Milk2 Tbsp Chunky Peanut Butter2 Tbsp Chocolate Syrup6 Frozen Mini Peanut Butter CupsAdd all ingredients to the 48 oz. pitcher.Pulse 5 to 6 times until blended.Scoop into 2 ice cream float glasses.Makes two 10 oz. glasses

13Frozen Toffee DelightWhat you’ll need:How to make it:1 Frozen Toffee Bar½ Cup Milk2 Cups Vanilla Ice Cream1 Tbsp Fudge SauceBreak up Toffee Bar while still in wrapper. Add allingredients in the 48 oz. pitcher and pulse 5 or 6times until blended.Makes two 10 oz. Glasses

14Caramel Banana SmoothieWhat you’ll need:How to make it:6 oz. Low-Fat Vanilla Yogurt1 Cup Soy milk1 Ripe Banana1 Tbsp Caramel Fat Free Topping1 Cup IcePinch each of Cinnamon, Ginger and CloveAdd all ingredients into the 48 oz. pitcherand pulse 6-8 times until smooth.Makes 2 Glasses

15Mocha Frozen Fusion LiteWhat you’ll need:How to make it:½ Cup Strong Coffee3/4 Cup 2% or Fat Free Milk2 Tbsp Lite Chocolate Syrup½ Tsp Artificial Sweetener1 Cup IceAdd all ingredients into the 48 oz. pitcher anduse long pulses until smooth.Makes two 10 oz. cups

16Fresh Fruit BatidosWhat you’ll need:How to make it:6 oz. Mango Sorbet4 oz. Vanilla Ice Cream½ Cup Fresh Mango¾ Cup Whole Milk1 Tbsp HoneyAdd all ingredients into the 48 oz. pitcher andpulse 6-8 times until smooth and frothy.Substitute your choice of fruit, ice creamand sherbet to create your own variation.Serve immediately!Makes two 8 oz. cups

17Key Lime PieFor the crust:How to make it:10 Graham Cracker Crumbs1/4 Cup Sugar6 Tbsp (3/4 stick) Unsalted Butter, meltedFor the crust, break the graham crackers, and placein the 40 oz. pitcher with the sugar, and butter.Pulse until crumbs. Press into a 9” pie pan, making surethe sides and the bottom are an even thickness.Bake for 10 minutes. Allow to cool completely.Wipe out the pitcher with a paper towel.For the filling:4 Extra-Large Egg Yolks, at room temperature1/4 Cup Sugar1 14 oz. Can Sweetened Condensed Milk2 Tbsp Grated Lime Zest3/4 Cup Freshly Squeezed Lime Juice (4 to 5 limes)Preheat the oven to 350 degrees F.For the filling, add the egg yolks and sugar to the 40 oz.pitcher, and pulse 2 to 3 short pulses and then 5 to 6long pulses until thick. Add the condensed milk, limezest and lime juice. Pulse again until well combined.Pour into cooled pie shell and bake for 30 to 40 minutes.Cool the pie for several hours, decorate with cream orserve the cream on the side.

Tuscan BruschettaDips & MarinadesBruschetta ToppingTuscan Bean Spread1 Cup Cherry Tomatoes¼ Cup Red Onion, cut into 4 pieces2 Tbsp Olive Oil1 Tsp Balsamic Vinegar½ Cup Fresh Basil LeavesSalt and pepper to taste1 (15 oz.) Can Cannellini Beans,drained and rinsed¼ Cup Loosely Packed Parsley Leaves2 Tbsp Fresh Lemon Juice1 Tbsp Olive Oil1 Garlic CloveSalt and pepper to taste1 Loaf French Bread2 Tbsp Olive OilTo make the Bruschetta ToppingTo make the Tuscan Bean SpreadPlace all ingredients in the bowl andpulse 3 to 4 times until tomato mixtureis uniform in size. Pour into a small bowland set aside.Using the same bowl (no need to wash),add all the ingredients for the beanspread, pulse until the mixture is smooth.Assemble the BruschettaCut the French bread into ½ inch thick slices, brush with olive oiland grill on each side until lightly golden brown. Cool to room temperature.Spread the bean mixture on the grilled bread and top with the bruschettamixture. Garnish the plate with fresh basil.Master Prep

19Babaganoosh (Grilled Eggplant Dip)What you’ll need:How to make it2 Large Eggplants (approx 2 lbs)2 Garlic Cloves2 Scallions4 Tbsp Italian Flat Leaf Parsley4 Tbsp Fresh Squeezed Lemon Juice2 Tbsp Plain Yogurt2-3 Tbsp Extra Virgin Olive Oil½ Tsp Ground CuminSalt and Fresh Ground Black Pepper to tasteWash the eggplants and prick in a few spots to allowthe steam to escape. Grill them over a medium flame;turning frequently, until charred on all sides and theflesh is soft. Let cool and then split lengthwise andscoop out the flesh.In the 40 oz. pitcher add garlic, scallion, parsley and lemonjuice and pulse until all items are minced. Add eggplant,olive oil, cumin, salt and pepper and pulse until items arepureed. Adjust seasoning and serve in bowl with additionalolive oil drizzled on top and garnish with parsley sprigs.Serve with warm pita wedges, your favorite bread or anassortment of raw vegetables.Makes about 2 ½ Cups

20Tzatziki (Cucumber Yogurt Dip)What you’ll need:How to make it:16 oz. Greek Style (Thick) Yogurt1 Seedless Cucumber2 Tbsp Kosher Salt5 Garlic Cloves, Peeled2 Tbsp Red Wine Vinegar3 Tbsp Extra Virgin Olive Oil12 Fresh Mint LeavesFresh Ground Black PepperWash cucumber and remove ends. Cut into 1 ½”sections and place in pitcher. Pulse to reduce toa coarse grate. Place in a separate colander andadd 1 Tbsp of the kosher salt. Press cucumberthrough colander to remove excess liquid.Add yogurt, cucumber, garlic, vinegar, olive oil,mint, salt and pepper into the 40 oz. pitcher andpulse until sauce is smooth. Serve with meat, freshveggies or your favorite crackers.Makes about 2 ½ Cups

21Orange Mojo MarinadeWhat you’ll need:How to make it:1/2 Cup Orange Juice4 Garlic Cloves, PeeledJuice from ½ Lime1/2 Tsp Cumin¼ Cup Fresh Cilantro leaves1/2 Tsp Red Pepper Flakes1/2 Tsp Dried Oregano3 oz. Fresh Mango SlicesSalt and Fresh Ground Black PepperAdd all ingredients into bowl and pulse untilsmooth. Pour into resealable bag with eitherchicken breast or pork cubes. Let marinate2-4 hours or overnight before grilling.Will marinate about 1 lb of Chicken or Pork

22Traditional GuacamoleWhat you’ll need:How to make it:2 Hass Avocados, ripe but firm, cut in 2” pieces2 oz. White Onion, cut into 1” pieces1 Garlic Clove½ Medium Beefsteak Tomato, cut in 4 piecesJuice from ½ Lime15 Cilantro Leaves, whole½ Tsp Kosher SaltHot Sauce to tasteAdd all ingredients into the 40 oz. pitcher andpulse until desired consistency is reached.Serve with your favorite chipsMakes about 1 ½ cups

23Fresh Tomato SalsaWhat you’ll need:How to make it:4 Roma Tomatoes, cut in 4 pieces¼ Small White Onion1 Serrano Chilies, split and deseeded1 Tbsp Whole Cilantro Leaves½ Tsp Sugar½ Tsp SaltJuice from ¼ LimePinch of OreganoPinch of CuminAdd all ingredients into the 40 oz. pitcher.Use short pulses, about 3 times until desiredconsistency is reached. Serve with your favoritechips and guacamole.Makes about 2 ½ cups

White Gazpacho SoupWhat you’ll need:Entrées & Soups4 oz. Blanched Almonds3 Garlic Cloves, peeled4 Medium Slices of French Bread, crusts removed5 Tbsp Extra Virgin Olive Oil4 Tbsp Spanish Sherry Vinegar4 Cups Iced Water1 Tsp Salt or to taste3 oz. Seedless Green GrapesHow to make it:Soak the bread in the ice water and set aside. Combine the almonds,garlic, and salt in the 40 oz. pitcher and pulse until processed but not smooth.Add bread into pitcher and alternate with the olive oil pulsing untilemulsion is formed. Add vinegar and remaining water. Season to taste.Pulse once more. Pour into small soup bo