Ingredients

• 12 oz of frozen cauliflower
• 1/2 cup of vidalia onion & honey mustard dressing

Method

Toss the cauliflower with the dressing. Place on crisper tray in lower position. Airfry at 375°F for 15 minutes

Notes

If you don't like a bit of char on them, then 360°.

Ingredients

• 2 cups of long-grain rice
• 2 and 1/2 cups of water
• 2 teaspons of "Better than Bouillon" brand chicken or mushroom base
• 3 medium-size potatoes, cut into 1-inch cubes
• 1 tablespoon of olive oil, or, what the heck 2 tablespoons
• Onion powder
• Garlic powder
• Black pepper
• Salt
• Dry chives
• Dry thyme

Method

1. Place rice, water and bouillon base in the pot.
2. In a separate bowl toss together the potatoes, olive oil, and the spices.  I mostly don't measure.  For your first try a teaspon of garlic powder and half a teaspoon of the other spices.  After making this recipe several times, your self-respect will grow and you will mock the precise directions, thinking, "Hah, as if I really needed that beginner advice !
3. Place crisper in upper position.  Place potatoes on crisper.
4. Close the cover and set the Speedi to "saute/sear" for 13 minutes.  Don't bother to warm up.  You will need a separate timer; there is no auto-shutoff for this function.  Start.
5. Set the Speedi to "bake/roast" for 11 minutes at 390°.  Start. 

Notes

Potatoes and rice were both perfect.

Ingredients

• One 20-oz can of applie pie filling
• One 15.25-oz box of yellow cake mix
• One stick (one half cup) of melted butter

Method

1. Pour pie filling in and 8" x 8" cake pan.  Pour cake mix over the filling.  Pour melted butter over the cake mix.
2. Pour 2 cups of water in the pot.  Place crisper tray in bottom and cake pan on the try.
3. Stee the Speedi to steam/bake at 315°F for 17 minutes. 
4. Let the cake cool for 15 minutes before eating.

Notes

While this came out edible, I wasn't impressed.  I might serve it if it were for a bunch of kids with a sweet-tooth.  (Or would that be a bunch of kids with sweet-teeth?)

Next time around, I think I'll try the cake part in two layers.  The section above the filling will be made with half the box's stated amount water with half of the dry ingredients and maybe one egg.  The upper layer will be half of the dry ingredients with the butter poured over it.

Ingredients

• 2 cups of long-grain rice
• 2 and 1/2 cups of water
• 2 teaspons of "Better than Bouillon" brand mushroom base
• 3 medium-size potatoes, cut into 1-inch cubes
• 1 tablespoon of olive oil, or, what the heck 2 tablespoons
• Onion powder
• Garlic powder
• Black pepper
• Salt
• Dry chives
• Dry thyme

Method

1. Place rice, water and mushroom base in the pot.
2. In a separate bowl toss together the potatoes, olive oil, and the spices.  I mostly don't measure.  For your first try a teaspon of garlic powder and half a teaspoon of the other spices.  After making this recipe several times, your self-respect will grow and you will mock the precise directions, thinking, "Hah, as if I really needed that beginner advice !
3. Place crisper in upper position.  
4. Close the cover and set the Speedi to "steam/bake" for 8 minutes.  It'll take probably 20 minutes for it just to go through the "steam" phase.

Notes

I'm cooking this right now, and my house smells like heaven.

This almost turned out right:  the rice was just a bit overcooked on the bottom and didn't come loose as nicely as one would want.  Next time instead of "steam/bake" I'll try 10 minutes on "sear/saute" and then 8 minutes on "bake/roast."

Attempt 2

Changes:

• 2 cups of water
• 10 minutes on "sear/saute" Hi5 with the lid closed
• 8 1/2 minutes on "bake/roast" at 390°

Result

Rice was edible but slightly underdone, and potatoes were slightly underdone.  Next time around I should try 2.5 cups of water, 13 minutes on sear/saute, and then 9 minutes on bake/roast.

Attempt 3

Changes:

• 2.5 cups of water
• 13 minutes on "sear/saute" Hi5 with the lid closed
• 9 minutes on "bake/roast" at 390°

Result

Rice was perfect, and potatoes were slightly underdone.  Next time around I should try 2.5 cups of water, 13 minutes on sear/saute, and then 11 minutes on bake/roast. There is some question in my mind whether I should raise it to 2.75 cups of water.

Attempt 4

Changes:

• 2.5 cups of water
• 13 minutes on "sear/saute" Hi5 with the lid closed
• 11 minutes on "bake/roast" at 390°

Result

Potatoes and rice were both perfect.

This recipe I took straight from a YouTube crockpot recipe. Didn't need any changes whatsoever.  Worked perfect the first time. (source)

Ingredients

• 2 chicken breasts
• 2 cans of condensed cream of chicken soup
• 1 can of chicken broth
• 2 six-ounce boxes of dry stuffing mix or one 10.5-ounce bag.

Method

1. Remove tray from pot. You won't need it for this recipe.
2. Place chicken breasts in bottom of pot and salt and pepper to taste.
3. Pour the stuffing mix over the chicken. Even it out so all the chicken is covered.
4. In a separate bowl combine the cream of chicken soup and chicken broth and whisk to a smooth consistency.
5. Pour the soup/broth mix over the stuffing so that all the stuffing is covered.
6. Set the Speedi to slow cook on low.
7. After 4, 5, and 5.5 hours, check to see if the dressing is too dry. If so, put some chicken broth in a glass measuring cup, heat it in the microwave just shy of boiling, and pour the broth in the pot. (If you use room temperature broth it will extend the cooking time.)
8. After six hours confirm that the chicken shreds roughly and easily with two forks. If the chicken is not tender, give it another hour or two on low.

Comments

This worked fine the first time. Only needed six hours. It's not a particularly interesting dish, but it's flavorful enough and awfully easy to prepare. Next time around I'll try four chicken breasts.

1 cup of rice
2 cups of water
1 kielbasa, sliced
1 can of cream of mushroom soup.  Then shake the remaining bits out using half a can of water

Set 10 minutes on the steam setting.

2023-08-27:  This time I wanted to try to get the kielbasa browned a bit, so I used the steam and bake setting using 5 minutes at 390° with 2.5 cups of water.  Turned out well.  Next time I'll try either a longer time or a higher temp to see if I can get it more brown.

2023-09-14:  This time I wanted to try to get the kielbasa browned a bit, so I used the steam and bake setting using 6 minutes at 390° with 2.5 cups of water.  

1. Put 2.5 cups of water, 1 cup of rice, a handful of canned jalapeño slices, and one can of cream of mushroom soup in pot.
2. Fill the can half full of water and give it a good shake to get the stuff off the sides.  Pour into pot.
3. Put tray in upper position.  Slice kielbasa into rounds and arrange in a single layer on the tray.
4. Use the steam and bake setting for 6 minutes at 390°. 

Results:  I really liked the browning on the kielbasa.  The rice was pretty sticky on the bottom of the pot, so I scraped it up right away.  The texture of the rice surprised me.  I should try this again next time but add the soup/water at the end to see if I like that better.

2023-09-16:  This time I wanted to try to adding the soup at the end.

1. Put 2.5 cups of water and 1 cup of rice in pot.
2. Put tray in upper position.  Slice kielbasa into rounds and arrange in a single layer on the tray.
3. Use the steam and bake setting for 6 minutes at 390°. 
4. Remove kielbasa to a bowl.
5. Add mushroom soup to rice.  Fill the can half full of water.  Shake to get the rest of the soup loose.  Add to rice.  Mix.

Results:  I like the creamy consistency of the rice better this way, but when you add the soup mix, of course, it cools the rice off.  I should do two more experiments.  1.  Heat the soup and water in the microwave and then add to rice at the end.  2.  Start with rice, 3 cups of water, soup and half a can of water.

Steam

2023-04-25:  Eight minutes on steam only with 1 cup of water worked perfectly at 400°F worked perfectly.

Steam and crisp

2023-04-24:  This was was my first attempt at preparing pot stickers from the US Foods CHEF'STORE at Southern and McClintock.  I started from page 54 of the Ninja Speedi "Quick Start Guide and Recipe Book" but only wanted 7 pot stickers, not a whole pound.

1. 1/2 cup of water
2. Rapid Cook, Steam & Crisp
3. 400°F for 12-16 minutes
4. Flip/shake after 8 minutes.

This was way too long for 7 pot stickers.  They were done and just starting to burn at 8 minutes, although not to burnt not to eat.

2023-07-01:  I tried 7 minutes.  Seemed to work.  Next time I should try 6 minutes.

Source: https://www.sizzlingeats.com/chickpea-salad-with-feta/

Ingredients

• 15.5 ounces chickpeas drained
• 1/4 cup feta cheese
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• black pepper to taste
• 1/4 cup red pepper chopped
• 1 tsp parsley, fresh chopped

Instructions

1. Drain your canned chickpeas. Save aquafaba if you want.
2. Add chickpeas to a medium sized bowl.
3. Add in chopped pepper, and cheese.
4. Add in lemon juice, parsley, and oil.
5. Toss and chill, or serve immediately.

Ingredients

• 1 jicama, about 1 pound
• 3 small oranges or tangerines
• salt to taste
• 1 tablespoon freshly squeezed lime or lemon juice
• 2 tablespoons minced fresh basil

Method

1. Peel the jicama and cut it into small cubes, 1/4 inch or so, or into julienne strips.
2. Squeeze the juice from one of the oranges, pour it over the jicama, add salt and lime juice, and let it sit while you prepare the other oranges. The jicama may marinate for several hours if you wish.
3. Peel the remaining oranges and cut into small pieces, removing any pits and tought fibrous material. Add oranges and basil to jicama, toss, taste and correct seasoning and serve.

From p. 101 of Mark Bittman's "How to cook everything."

So I made this for the first time and skipped both the salt and lime juice. I let the jicama soak in the juice of two oranges for six hours. I doubt the jicama picked up any flavor.

But it was great. I served it as a partner to chicken Tinga. Great combo. I'm really not all that fond of jicama, although my mother likes it. This I will make again, though.

Ingredients: (serves 4)

2 boneless / skinless chicken breasts
1 cup white rice
1 can Cream of Celery soup
2 soup cans of water
1 pkt French onion packet soup mix
2 onions chopped roughly
salt and pepper to taste

In the oven for two hours at 320°.

Notes: the French onion soup Nicko used was a Continental French Onion cup of soup packet. We didn't have that at the store, so I bought Lipton Beefy Onion instead. Each packet is meant to be combined with 4 cups of water, so I'm hoping the tastes won't be too strong with the substitution.