Ninja Foodi Recipes: Bourbon Carmel Applesauce

Kitchen Aid Mini Chopper

This recipe was very easy. You will need a  Food processor also. I used my Kitchen Aid Mini chopper. You can also use an Instant Pot with this recipe.

 you will need:

4 granny smith medium apples, cored and sliced ( thick sliced), leave skin on.
2 Tablespoon Torani Bourbon Carmel Syrup.
1/3 cup of water.
2 teaspoon Cinnamon.
2 teaspoon of lemon juice.




In the Ninja Foodi Pot put in the Apples, Syrup and water and stir. Place Pressure cooking lid on and move knob to SEAL. press the Pressure option select LO.
Set timer for 3 minutes.
After 3 minutes do a Quick Release (QR), remove lid after red valve has dropped.
Add the cinnamon and stir.
Now put in the Mini Chopper or Processor and Pulse until consistency you like. Remove put into a bowl, stir in lemon juice.  Can serve warm or refrigerate  until later.

Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

Ninja Foodi : The Perfect Rice

I have pressure cook my rice before and really did not like the out come. The rice turned out sticky and mush. I decided to return to the stove Rice. Recently I was reading some Foodi post on Cooking Rice in the Ninja Foodi. Almost all the folks decided to return to the stove for the rice. This got me thinking; Maybe I should look at it a different way. Let's Try Steaming the rice. Not washing or soaking first just putting the rice in and steam only. No Pressure Cooking. Which mean you do not set the Vent knob to Seal.  Leave it in the Vent position.

The Ninja Foodi Perfect Rice

 1 cup Long grain Rice. I use jasmine. ( you do not have to wash the rice)
 1 cup chicken Stock low salt. ( you can also use Beef or Vegetable broths or Water)

Put into Ninja Foodi pot, stir.
Use the Pressure cooker top, set pressure knob to Vent.
 select steam function and set timer for 12 minutes.

The steam will build up and then escape through the black pressure knob. this is normal. it will slow down and the rice will still cook.  Note: the red valve will not pop up with this method.
When the Done light comes on, remove the lid and stir rice. Perfect rice.

*I added cooked peas to the dish.

Moms Holiday Stuffing

My Mom loved making this recipe and the family enjoyed it every Thanksgiving and Christmas. My Baby Brother called me up to get it yesterday. So, I decided to add it to my cookbook. I have modified it to make it easier to make. However the same flavors are there.

Mom C's Stuffing

7oz package of Diced Mirepiox ( Celery , onion and Carrots diced)
4 hard boiled eggs diced.
2 teaspoons Dried Sage
1teaspoon dried thyme ( *or 2 sprigs of fresh thyme, remove stems)
1 teaspoon dried rosemary ( *or1 tablespoon  fresh Rosemary)
* if using fresh process them in a  clean coffee grinder til finely chopped.

1 -12oz package of Potato bread Soft cubed stuffing ( unseasoned), you can use the hard kind but make sure it is unseasoned.


1- 32oz turkey or chicken broth
about 2 tablespoon bacon grease.
the Liver, gizzard and neck of the turkey( usually in the turkeys cavity).  This you will cook . brown  them on medium heat in the Bacon grease and then add the Turkey or chicken Broth bring to simmer and low heat  to simmer cook for 20 minutes. remove from heat, remove turkey parts , reserve the broth. Dice  the meat,the neck will need to be shredded and chopped. ( I do not use the heart or gizzard, feel they are too tough, however my mom used the gizzard).  set the broth  and meat aside.

In a large bowl, mix the Mirepiox , eggs and spices together, mix in the meat, stir together. add the bread and mix well.
Start pouring in the Broth about 1/2 of it , mix well. You will keep adding the broth until the bread mixture hold together, ( DO NOT Soak)  Just until it comes together like moist bread. Depending on if you use fresh or dried bread cubes. you will use more liquid for the dried.
Place in a 2 qt buttered baking dish ( if you are using a glazed or non stick dish you do not have to butter the dish)

Refrigerate for at least 1 hour (can be made the day before.)

bake in a 350 F. oven for 1 hour or until heated all the way through.

copyright 2015 by "Auntie E Cookbook/M Dubros"

New Potato Salad

This can be served warm or cold. Earlier this week I saw a show that was making potato salad for a group get together. That made me want to make some. Trying to use healthier items and make it more easier to eat, guilt free. I took a family favorite recipe and updated it.

New Potato Salad

24oz Baby Dutch Yellow Potatoes
3 hard boiled eggs
1/4 cup finely diced sweet onion
1/4 cup finely diced celery
2 Tablespoons sweet pickle relish
1 Tablespoon brown mustard
2 Tablespoon Dukes Mayo
2 teaspoon super fine sugar ( I use caster sugar) Caster sugar is a superfine sugar found in the sugar section, usually on the top shelf in a small clear bag. manufactured by India tree.
Salt and Pepper.


Cut potatoes in bite size pieces, leave the skins on. Put in large pans and cover with water. bring to a boil. boil for about  10 to 15 minutes or until fork tender. drain and set aside.

put 3 raw eggs in the saucepan, cover with water. Bring to a boil, boil for 2 minutes and then turn the heat  off, cover and let stand for 10 minutes.  After that time drain water and rinse in cool water, peel eggs and cut into pieces. I cut egg in half and then each  half in half again and then in quarters. set aside.

Mix together next 6 ingredients  in a large serving bowl  stir well. Add the eggs and potatoes. Salt and pepper to taste

You can serve this warm or cold.
copyright 2013 by "Auntie E Cookbook/M Dubros"

Lima beans- Southern Style

Our March is coming in with a furry. Isn't that the way it usually entered. For some reason I got the craving for Lima beans. Looking in the Cupboard I had Dried Limas. So that meant time to make them. This recipe is a very easy one.

What you will need:
 1 Smoked Ham hock ( you can find these in the meat department with the pork items)
 A package of Dried Lima Beans
 4 quarts water( divided)
 Smoked house Pepper
 Smoked Sea Salt
Shallot thyme finishing butter

In a large stock pot add package of Dried beans and 2 quart Hot water. Bring to a rapid boil and boil for 3 minutes. remove from heat and let stand covered for 1 hour.

Drain beans and rinse well. Rinse stock pot and add 2 quarts of hot water, Ham hock and beans. add in 1 teaspoon smoked pepper and 1/2 teaspoon smoked Sea salt. bring to a boil and simmer for 2 1/2 hours or until Lima beans are soft.
 Remove Ham hock and cut up, discarding the fat. remove 1/2 the water in stock pot. Salt the pepper meat add to the beans. chopped about 1/4 cup white onion.  return to heat continue to simmer for 30 minutes. Ladle beans into serving dish, Add some Shallot thyme finishing butter( you can find this in the diary section) serve warm.

Fast Meals- Mac & Goat Cheese

Always searching for something the family will love. I finally made a homemade Mac and cheese that everyone loved. The only thing is I had to use whatever my refrigerator had in it. Pasta is always in my pantry and cheese and milk is always in the frig. The only thing is a tend to get a different cheeses each time I go to the grocery store.

MAC & GOAT CHEESE CASSEROLE

8 oz penne pasta
2 Tablespoon Butter
2 Tablespoon Flour
8oz 1% milk
4oz Half & Half
Salt, pepper and a pinch of Nutmeg
8 oz shredded Cheddar cheese
2 oz Shredded fresh Parmesan cheese
4 oz plain Goat Cheese
2 oz shredded Mozzarella cheese
2 oz Cut up American cheese( I dust it with flour to prevent sticking)


Cook pasta for 8 minutes.

In a medium sauce pan melt butter and add flour. Stir and cook for about 3 minutes, until light brown.
Add Cream and milk, stirring well and cook for 5minutes or until thick. remove from heat

Add Cheddar.Parmesan and Goat cheeses, Stir until melted.
In a casserole dish put in the drained pasta. Pour cheese Sauce over it. Mix well. Top with Mozzarella and American Cheese.

Bake at 350 for 15 minutes. Serve 6 to 8 people

Copyright 2012 by "Auntie E's cookbook/M Dubros"