8
ninjakitchen.com
I C E C R U S H
I C E C R U S H
M A N U A L
9
ninjakitchen.com
PREP:
5 MINUTES |
CONTAINER:
72-OUNCE TOTAL CRUSHING® PITCHER |
MAKES:
5 SERVINGS
DIRECTIONS
1
Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2
Select ICE CRUSH.
INGREDIENTS
1 cup lime juice
1 cup light rum
4 cups frozen strawberries
STRAWBERRY
DAIQUIRI
PREP:
10 MINUTES |
CONTAINER:
72-OUNCE TOTAL CRUSHING® PITCHER |
MAKES:
8 SERVINGS
DIRECTIONS
1
Place all ingredients, except cucumber
slices, into the 72-ounce Total Crushing
Pitcher in the order listed.
2
Select ICE CRUSH.
3
Pour into glasses and garnish each
with cucumber slices.
INGREDIENTS
1 cup pineapple chunks
1
/
2
jalapeño pepper, seeds removed
1
/
2
-inch piece fresh ginger, peeled
1
/
3
English cucumber, peeled, cut in quarters
Juice of 1
1
/
2
limes
1
1
/
2
cups coconut water
1
/
2
cup silver tequila
3 tablespoons agave nectar
1
/
4
teaspoon ground coriander
3
1
/
2
cups frozen mango chunks
1
1
/
2
cups ice
Cucumber slices, for garnish
TROPICAL
COOLER
PREP:
15 MINUTES |
COOK:
30 MINUTES
CONTAINER:
72-OUNCE TOTAL CRUSHING® PITCHER |
MAKES:
9 CUPS
DIRECTIONS
1
Place butter, garlic, and onion into a
5-quart saucepan over medium-low
heat. Cook for 5 minutes.
2
Add flour, salt, and pepper, and stir
to incorporate. Add artichoke hearts,
spinach, and broth. Bring to a boil, then
reduce heat to medium-low and cook
for 20 minutes.
3
Remove from heat and cool to room
temperature.
4
Place cooled mixture into the 72-ounce
Total Crushing Pitcher. Select HIGH
and blend until desired consistency
is reached.
5
Return sauce to saucepan, add
Parmesan and sour cream, then
simmer until heated through.
INGREDIENTS
3 tablespoons unsalted butter
2 cloves garlic, peeled, chopped
1 large onion, peeled, chopped
1
/
3
cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 can (14 ounces) artichoke hearts, drained
1 pound baby spinach
4 cups low-sodium vegetable broth
2 cups grated Parmesan cheese
1
/
2
cup sour cream
DO NOT BLEND HOT INGREDIENTS.
SPINACH
ARTICHOKE DIP
BROCCOLI
CHEDDAR SOUP
PREP:
15 MINUTES |
COOK:
35–40 MINUTES
CONTAINER:
72-OUNCE TOTAL CRUSHING® PITCHER |
MAKES:
6 SERVINGS
DIRECTIONS
1
Place butter into a heavy-bottom
saucepan over medium heat; stir until
melted. Add onion and carrot and cook
until tender, about 5 minutes.
2
Whisk in the flour and cook 5 more
minutes. Add broth and continue stirring
as mixture thickens. Add broccoli and
simmer over medium heat until tender,
20 to 25 minutes, stirring occasionally.
Let cool to room temperature.
3
Place cooled soup into the 72-ounce
Total Crushing Pitcher. Select HIGH
and blend until desired consistency
is reached.
4
Transfer the soup back to the saucepan.
Add milk, cheese, salt, and pepper.
Simmer until heated through.
INGREDIENTS
3 tablespoons butter
1
/
2
small yellow onion, peeled, chopped
1 medium carrot, peeled, chopped
2 tablespoons flour
3 cups chicken broth
3 cups broccoli florets
1 cup whole milk
3
/
4
cup shredded cheddar cheese
Kosher salt, to taste
Ground black pepper, to taste
DO NOT BLEND HOT INGREDIENTS.
M A N U A L
