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 you to transform fresh ingredients into extraordinary meals and beverages. This recipe book gives you some great ideas for ways to use both the pitcher and bowl for all of your food and drink needs. ...for more recipes, visit www.ninjakitchen.
Recipes for Master Prep Pitchers & Bowl Frozen Drinks & Desserts Dips & Marinades Strawberry Banana Smoothie . . . . . . . . . . . . . . . . . . 4 Banana Whip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Frozen Mojito . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Frozen Pomegranate Margarita . . . . . . . . . . . . . . . . 7 Creamsicle . . . . . . . . . . . . . . . . . . . . . . . .
Strawberry Banana Smoothie What you’ll need: Frozen Drinks & Desserts 1 Ripe Banana 4 oz. Frozen Strawberries 6 oz. Fresh Squeezed Orange Juice 2 oz. Frozen Strawberry Sherbet (optional) How to make it: Add all ingredients into the 48 oz. pitcher and use long pulses until you’ve reached the desired consistency. Makes two 8 oz.
Banana Whip What 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 needed 1 Tsp Vanilla extract 1 Tbsp Chocolate Chips *1 Tsp Cinnamon Sugar Cut the bananas into 1 ½ inch pieces and add to the 48 oz. pitcher, top with the milk and vanilla. Using short pulses blend until the banana is fully pureed; it will have the consistency of frozen yogurt. Pour into 2 small bowls and sprinkle with chocolate chips and cinnamon sugar.
Frozen Mojito What you’ll need: How to make it: 2 Limes, Juiced 10-12 Mint Leaves 2 oz. Simple Syrup* 6 oz. White Rum 2 Cups Ice cubes Add all ingredients into the 48 oz. pitcher and use long pulses until well blended. Serve in 2 tall rocks glasses, garnish with mint. *Combine 4 Tbsp Sugar and 4 Tbsp Water in saucepan on warm stove until sugar dissolves.
Frozen Pomegranate Margarita What you’ll need How to make it 4 oz. White Tequila 2 oz. Triple Sec ½ Cup Pomegranate Juice 1 Lime Juiced 3 Cups of Ice Salt for Glasses Lime wedges for Garnish Add ingredients to the 48 oz. pitcher, use long pulses until well blended. Run a lime wedge around the rim of the glass and dip the glass in salt. Pour the frozen Margarita into 2 tall glasses.
Creamsicle What you’ll need: How to make it: 12 oz. Fresh Squeezed Orange Juice 6 oz. Low-Fat Vanilla Yogurt Fill one 16 cube ice tray half with orange juice and half with low-fat vanilla yogurt. Freeze 4-6 hours or overnight. Combine frozen cubes with 6 oz. of orange juice in the 48 oz. pitcher. Pulse 6-8 times until mixture has the consistency of a thick smoothie. Quantity depends on size of molds.
Frozen Hot Chocolate What you’ll need: How to make it: 4 oz. Milk or Semi Sweet Chocolate Chips, 2 Tsp Store-Bought Hot Chocolate Mix 1 1/2 Tbsp Sugar 1 1/2 Cups Milk 3 Cups Ice Whipped Cream Chocolate Shavings Put chocolate chips in a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature. In the 48 oz.
Watermelon Slush What you’ll need How to make it 4 Cups of Diced Seedless Watermelon 1 Tbsp Freshly Squeezed Lime Juice Pinch of Salt (brings out flavors) 1 ½ Tbsp Sugar, or to taste 1 Cup Ice Using the 48 oz. pitcher, add all the ingredients and blend using short pulses at first, then follow with 2 long until the fruit is pureed. Taste and correct the flavor with sugar or lime juice if necessary. Pour into tall glasses, add ice if desired.
Ninja Snow Cone What you’ll need: How to make it: 3/4 Cup White Sugar 3/4 Cup Water 1 Pkg Unsweetened Fruit Flavor Drink Mix (13 oz. each) 4-5 Cups Ice Make basic simple syrup by combining sugar and 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 of your choice. Make Cherry, Grape, Orange, and Fruit Punch by following the same recipe and changing the powdered flavor. Place in resealable 12 oz. squirt bottle.
Frozen Peanut Butter Cup What you’ll need How to make it 2 Cups Vanilla Ice Cream ¼ Cup Milk 2 Tbsp Chunky Peanut Butter 2 Tbsp Chocolate Syrup 6 Frozen Mini Peanut Butter Cups Add 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.
Frozen Toffee Delight What you’ll need: How to make it: 1 Frozen Toffee Bar ½ Cup Milk 2 Cups Vanilla Ice Cream 1 Tbsp Fudge Sauce Break up Toffee Bar while still in wrapper. Add all ingredients in the 48 oz. pitcher and pulse 5 or 6 times until blended. Makes two 10 oz.
Caramel Banana Smoothie What you’ll need: How to make it: 6 oz. Low-Fat Vanilla Yogurt 1 Cup Soy milk 1 Ripe Banana 1 Tbsp Caramel Fat Free Topping 1 Cup Ice Pinch each of Cinnamon, Ginger and Clove Add all ingredients into the 48 oz. pitcher and pulse 6-8 times until smooth.
Mocha Frozen Fusion Lite What you’ll need: How to make it: ½ Cup Strong Coffee 3 /4 Cup 2% or Fat Free Milk 2 Tbsp Lite Chocolate Syrup ½ Tsp Artificial Sweetener 1 Cup Ice Add all ingredients into the 48 oz. pitcher and use long pulses until smooth. Makes two 10 oz.
Fresh Fruit Batidos What you’ll need: How to make it: 6 oz. Mango Sorbet 4 oz. Vanilla Ice Cream ½ Cup Fresh Mango ¾ Cup Whole Milk 1 Tbsp Honey Add all ingredients into the 48 oz. pitcher and pulse 6-8 times until smooth and frothy. Substitute your choice of fruit, ice cream and sherbet to create your own variation. Serve immediately! Makes two 8 oz.
Key Lime Pie For the crust: How to make it: 10 Graham Cracker Crumbs 1/4 Cup Sugar 6 Tbsp (3/4 stick) Unsalted Butter, melted For the crust, break the graham crackers, and place in the 40 oz. pitcher with the sugar, and butter. Pulse until crumbs. Press into a 9” pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely. Wipe out the pitcher with a paper towel.
Tuscan Bruschetta Dips & Marinades Bruschetta Topping Tuscan Bean Spread 1 Cup Cherry Tomatoes ¼ Cup Red Onion, cut into 4 pieces 2 Tbsp Olive Oil 1 Tsp Balsamic Vinegar ½ Cup Fresh Basil Leaves Salt and pepper to taste 1 (15 oz.
Babaganoosh (Grilled Eggplant Dip) What you’ll need: How to make it 2 Large Eggplants (approx 2 lbs) 2 Garlic Cloves 2 Scallions 4 Tbsp Italian Flat Leaf Parsley 4 Tbsp Fresh Squeezed Lemon Juice 2 Tbsp Plain Yogurt 2-3 Tbsp Extra Virgin Olive Oil ½ Tsp Ground Cumin Salt and Fresh Ground Black Pepper to taste Wash the eggplants and prick in a few spots to allow the steam to escape. Grill them over a medium flame; turning frequently, until charred on all sides and the flesh is soft.
Tzatziki (Cucumber Yogurt Dip) What you’ll need: How to make it: 16 oz. Greek Style (Thick) Yogurt 1 Seedless Cucumber 2 Tbsp Kosher Salt 5 Garlic Cloves, Peeled 2 Tbsp Red Wine Vinegar 3 Tbsp Extra Virgin Olive Oil 12 Fresh Mint Leaves Fresh Ground Black Pepper Wash cucumber and remove ends. Cut into 1 ½” sections and place in pitcher. Pulse to reduce to a coarse grate. Place in a separate colander and add 1 Tbsp of the kosher salt. Press cucumber through colander to remove excess liquid.
Orange Mojo Marinade What you’ll need: How to make it: 1/2 Cup Orange Juice 4 Garlic Cloves, Peeled Juice from ½ Lime 1/2 Tsp Cumin ¼ Cup Fresh Cilantro leaves 1/2 Tsp Red Pepper Flakes 1/2 Tsp Dried Oregano 3 oz. Fresh Mango Slices Salt and Fresh Ground Black Pepper Add all ingredients into bowl and pulse until smooth. Pour into resealable bag with either chicken breast or pork cubes. Let marinate 2-4 hours or overnight before grilling.
Traditional Guacamole What you’ll need: How to make it: 2 Hass Avocados, ripe but firm, cut in 2” pieces 2 oz. White Onion, cut into 1” pieces 1 Garlic Clove ½ Medium Beefsteak Tomato, cut in 4 pieces Juice from ½ Lime 15 Cilantro Leaves, whole ½ Tsp Kosher Salt Hot Sauce to taste Add all ingredients into the 40 oz. pitcher and pulse until desired consistency is reached.
Fresh Tomato Salsa What you’ll need: How to make it: 4 Roma Tomatoes, cut in 4 pieces ¼ Small White Onion 1 Serrano Chilies, split and deseeded 1 Tbsp Whole Cilantro Leaves ½ Tsp Sugar ½ Tsp Salt Juice from ¼ Lime Pinch of Oregano Pinch of Cumin Add all ingredients into the 40 oz. pitcher. Use short pulses, about 3 times until desired consistency is reached. Serve with your favorite chips and guacamole.
White Gazpacho Soup What you’ll need: Entrées & Soups 4 oz. Blanched Almonds 3 Garlic Cloves, peeled 4 Medium Slices of French Bread, crusts removed 5 Tbsp Extra Virgin Olive Oil 4 Tbsp Spanish Sherry Vinegar 4 Cups Iced Water 1 Tsp Salt or to taste 3 oz. Seedless Green Grapes How 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.
Country Chicken Salad What you’ll need How to make it 16 oz. Boneless Cooked Chicken, cut in 1” pieces ½ Small Onion, quartered 1 Celery Stalk, cut in 1” pieces 1 Cup Low Fat Mayonnaise 1 Tsp Country Dijon Mustard ½ Tsp Dried Tarragon 1-2 Tsp Fresh Lemon Juice 10 Sprigs Curly Parsley Salt and fresh ground Black Pepper to taste 1 Pkg Mixed Greens, washed and cut 1 Beefsteak Tomato, sliced 1 Small Cucumber, sliced 2 Cups Red Seedless Grapes 4 Slices Multigrain Bread Add all ingredients in the 40 oz.
Skirt Steak with Chimichurri Sauce What you’ll need How to make it 2 Garlic Cloves 1 Large Bunch Parsley ½ Cup Fresh Sage Leaves (removed from the stem) ¼ Cup Fresh Lemon Juice 2/3 Cup Olive Oil 2 Tsp Crushed Red Pepper (according to taste) Salt and Pepper to taste 2 to 3 Pounds Skirt Steak Turn the grill to high. Season the skirt steak with salt and pepper, grill on high for 5 to 7 minutes. Remove from grill, cover with foil and let rest.
Creole Shrimp Po’ Boy What you’ll need 4 Crusty Long Sandwich Rolls 1 Lb, Shelled and Deveined Jumbo Shrimp 2 Tomatoes cut into slices 4 Large Lettuce Leaves Creole Spice Paste 2 Garlic Cloves ½ White Onion, cut into 4 pieces 1 Jalapeno, halved and seeds removed 1 Tbsp Flat-Leaf Parsley 1 Tsp Thyme Leaves ½ Medium Green Pepper, seeded and cut into 4 pieces 1 ½ Tsp Kosher Salt ½ Tsp Pepper ½ Tsp Cayenne pepper 2 Tbsp Vegetable Oil Add ingredients to the bowl, use long pulses until well blended.
Smokey Black Bean Soup What you’ll need How to make it 2 Tbsp Olive Oil ½ of a Medium Red Onion, ½ of a Medium Red Pepper ½ of a Medium Green Pepper 2 Garlic Cloves 1 1/2 Tablespoons Ground Cumin 1 Tsp Kosher Salt ½ Tsp Black pepper 3 Cans (15 oz) Black Beans, Rinsed 4 Cups Chicken Stock *1 Chipotle Pepper in Adobo Sauce Chop the onion and peppers into 1 ½ inch pieces; add to the 40 oz. pitcher along with the garlic. Pulse 5 to 6 times, until evenly diced.
Broiled Salmon with Herb Glaze What you’ll need How to make it 2 Garlic Cloves 3 Sprigs Fresh Rosemary, stems removed 4 Sprigs Fresh Thyme Leaves, stems removed 1 Tbsp Dry White Wine 1 Tbsp Extra-Virgin Olive Oil 2 Tbsp Dijon Mustard 2 Tbsp Whole-Grain Mustard Nonstick Olive Oil Cooking Spray 6 (6 to 8 oz.) Salmon Fillets Salt and Freshly Ground Black Pepper 6 Lemon Wedges for Garnish. Using the bowl, add garlic, rosemary, thyme, wine, oil, and both mustards.
Curried Chicken Salad What you’ll need: How to make it 10 oz. Cooked Chicken Breast 1 Celery Stalk cut in six 1” pieces 1 Tbsp Lime Juice ½ Cup Lite Mayo or as needed ¼ Cup Plain Low Fat Yogurt 1 Tsp Fresh Peeled Ginger Root 2 Tsp Curry Powder 1 Tsp Honey Salt and Pepper to taste 2 oz. Red Onion 4 oz. Grapes 4 oz. Fresh Mango 1 oz. Slivered Almonds Toasted In the 40 oz. pitcher, add celery, lime juice, mayo, yogurt, ginger, curry, honey, salt and pepper. Pulse until smooth.
Quick Clean Up & Storage • All of the Ninja Master Prep Professional parts are dishwasher safe except the Master Pod, use a damp sponge to wipe this clean. • Leftovers? Use the custom fit storage lids to keep your favorite recipes long-lasting and fresh! • Quick Tip: Reheat leftovers in pitcher and bowl, both containers are microwave safe! • Quick Tip: Place storage lids & blades on top rack of dishwasher.
REV. 100122 RULE THE KITCHEN™ www.ninjakitchen.
