Please make sure to read the enclosed Ninja® Safety Instructions prior to using your unit.
Table of contents REVERSIBLE SLICING/SHREDDING DISC & ADJUSTABLE SLICING DISC 2 Professional processing, in your kitchen. Introducing the Ninja® XL Professional Food Processor. From here you are only a few steps away from recipes, tips, tricks, and multiple helpful hints to help guide you on your way to professional quality snacks, dips, sauces, entrees and more.
Food Processing 101 Tips and tricks for the slicing and shredding discs NOTE: Install the disc spindle in the bowl before installing the disc assembly. Reversible slicing/shredding disc Reversible shredding disc (Not included with all models) (Not included with all models) The reversible slicing/shredding disc is perfect for outputs like thinly sliced cucumbers and shredded carrots. Face the side labeled SLICER up for slicing and face the side labeled SHREDDER up for shredding. See page 11 for recipe.
Food Pusher 101 Getting to know the 3-part food pusher Using the 3-part pusher NOTE: Place ingredients in the smallest possible of the 3 feed chutes for most even output. New and improved to accommodate even the largest of ingredients. Allows food prep to be minimal and easy. The pusher can be disassembled into 3 different sizes to customize. Small Food Pusher Use the small food pusher to feed ingredients through the large and medium food pushers assembled into the lid.
Dough basics 101 NOTE: The dough program can ONLY be run 3 times continuously. After running dough program, additional kneading should be done by hand on a work surface. Loading tips for making different doughs and batters. COOKIES Unit can make a max of 57 one (1) ounce cookies at a time. 1. A dd sugars, cubed softened butter, eggs, and liquids (such as vanilla extract), then select DOUGH. PIZZAS, PRETZELS, BAGELS & BREAD DOUGHS 1.
CHOPPING BLADE CHOPPED KALE SALAD PREP: 10 MINUTES MAKES: 6–8 SERVINGS INGREDIENTS DIRECTIONS 16 ounces kale, stems removed 1. Install the chopping blade in the XL Precision Processor® Bowl. Working in batches, place 1 /3 of the kale in the bowl. Install the lid, then select CHOP. When the program has completed, run the CHOP program again. Place chopped kale into a large mixing bowl and repeat this step with the remaining batches of kale.
CHOPPING BLADE VEGETABLE EGG ROLLS WITH DIPPING SAUCE PREP: 10–15 MINUTES COOK: 20 MINUTES MAKES: 12 EGG ROLLS INGREDIENTS / head green cabbage, cut in 2-inch pieces 1 2 5 large carrots, peeled, ends trimmed 1 tablespoon sesame oil 3 scallions, chopped 2 cloves garlic, peeled, minced 1 tablespoon minced ginger 1 quart plus 2 tablespoons vegetable or canola oil / cup soy sauce 1 4 1 tablespoon rice vinegar 2 teaspoons corn starch / cup water, room temperature 1 2 12 egg roll wrappers, 6 inches in dia
CHOPPING BLADE FRIED DILL PICKLES WITH DIPPING SAUCE SLICING/ SHREDDING DISC A DJ U S TA B L E SLICING DISC PREP: 15 MINUTES COOK: 40 MINUTES MAKES: 5–7 SERVINGS INGREDIENTS DIRECTIONS 1 1 /2 quarts vegetable or canola oil 1. Place a large pot over medium-high heat, add the oil, and heat to 325°F.
SWEET POTATO LATKES WITH CHIVE SOUR CREAM CHOPPING BLADE SLICING/ SHREDDING DISC REVERSIBLE SHREDDING DISC PREP: 10 MINUTES COOK: 30 MINUTES MAKES: 16-18 LATKES INGREDIENTS DIRECTIONS 2 pounds sweet potatoes, peeled, ends trimmed, sides squared off (approx. 3 large sweet potatoes) 1. Install the disc spindle in the XL Precision Processor® Bowl. Place the reversible shredding disc, fine side up, on the disc spindle.
CHOPPING BLADE LAYERED TACO DIP SLICING/ SHREDDING DISC A DJ U S TA B L E SLICING DISC REVERSIBLE SHREDDING DISC PREP: 15 MINUTES MAKES: 8–10 SERVINGS INGREDIENTS DIRECTIONS / head iceberg lettuce, cut in quarters 1. I nstall the disc spindle in the XL Precision Processor® Bowl. Set the adjustable slicing disc to Setting 3 and place the disc on the spindle. If your unit comes with the reversible slicing/shredding disc, place the disc slicing side up.
ROASTED CARROT HUMMUS CHOPPING BLADE PREP: 30 MINUTES COOK: 20 MINUTES MAKES: 5–6 SERVINGS INGREDIENTS DIRECTIONS 4 large carrots, trimmed, cut in quarters 1. Preheat oven to 400°F. Place carrots on a baking sheet and toss with 1 tablespoon olive oil, cumin, salt, and pepper. Place the carrots in the oven and cook for 20 minutes, rotating tray and flipping carrots halfway through. When cooking is complete, let carrots cool completely before making hummus.
CHOPPING BLADE BBQ CHICKEN BURGERS WITH TRADITIONAL COLESLAW PREP: 15 MINUTES COOK: 20 MINUTES MAKES: 8–10 SERVINGS INGREDIENTS COLESLAW / head red cabbage, cut in 2-inch pieces 1 2 / head green cabbage, cut in 2-inch pieces 1 2 4 carrots, peeled, trimmed 2 cups mayonnaise 4 tablespoons apple cider vinegar / cup granulated sugar 1 4 1 teaspoon kosher salt 1 teaspoon ground black pepper BURGERS 1 pound uncooked, boneless, skinless chicken breasts 1 pound uncooked, boneless, skinless chicken thighs /
CHOPPING BLADE BROCCOLI CHEDDAR SOUP SLICING/ SHREDDING DISC REVERSIBLE SHREDDING DISC PREP: 15 MINUTES COOK: 40 MINUTES MAKES: 5–7 SERVINGS INGREDIENTS DIRECTIONS 6 tablespoons unsalted butter, divided 1. Install the chopping blade in the XL Processor Bowl, then add the onion quarters and press CHOP. Place a large pot over medium-low heat and add 2 tablespoons butter. When the butter is melted, add the onion, and cook until translucent, stirring occasionally, about 10 minutes.
CRANBERRY LEMON SCONES CHOPPING BLADE DOUGH BLADE PREP: 10 MINUTES COOK: 25–30 MINUTES MAKES: 8 SCONES INGREDIENTS DIRECTIONS DOUGH 1. Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
DOUGH BLADE APPLE CRISP SLICING/ SHREDDING DISC A DJ U S TA B L E SLICING DISC PREP: 10 MINUTES COOK: 40 MINUTES MAKES: 8–12 SERVINGS INGREDIENTS DIRECTIONS Nonstick cooking spray 1. Preheat oven to 350°F. Grease a 9" x 13" baking dish with nonstick cooking spray.
NOTES 28 NOTES ninjakitchen.
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