Discussion in 'Nebraska Cornhuskers' started by oaknightshockey1, Dec 31, 2015.
He's better than we deserved. He'll be sorely missed. Bookended by leukemia and a turd truck.
You literally cannot make this shit up.
Ex-wife of Labor nominee leveled abuse claims on 'Oprah'
Well guess what @Brasky ?!?!? He held his press conference, so like a good little doggie i expect some sort of fake news propaganda to be posted shortly by you.
pretty much his whole presser
I suppose if you are deaf and blind you might think so from how loud that idiot at CNN was being.
Man, Cory Booker is a blow hard!
Lewis is even worse....
Regardless of politics, I feel like Joe Biden would be a cool dude to sit on a bass boat with and smoke stogies together while fishing.
Politics aside. Couple more hours!!!
Can we say YUM!
Just don't take yer wife or young daughter with you.
This fight might be worse than Obama/Trump
but....honestly, Runza's are just okay. Ill take a Runza burger over it anyday.
Also....Tastee's was the worst fucking sandwich ever.
My homemade Runzas are the best but I guess they are not for every one and I had some nasty ones from the local Runza. My wife is the only one I know who hates sarma/cabbage rolls so I never make them.
Real runzas taste so much better than what the restaurants make. I dont know what they do to theirs but they dont daste nearly as good as the real thing.
I could use a good runza recipe.
Tom. you can't go wrong with this recipe - note use food thermometer for temperature of water to activate yeast. I use a pizza cutter to make rectangles out of the dough and I add a slice of cheese on top of filling before folding over the dough.
Nothing says Nebraska like a RUNZA! These ground beef and cooked cabbage stuffed rolls are very popular here. At Runza restaurants they are rectangular in shape. Homemade ones can be any shape or size you want. We have temperature Tuesdays during the winter. Whatever the temperature outside is at 6 AM is the price of each Runza sandwich at Runza restaurant all day that Tuesday. Last winter I got them for 20 cents or less each most Tuesdays. I have many different versions of this recipe and love to make them for family get togethers or for church pot lucks. The first recipe is the one I make with the grandkids because it is blander and they love to help. The second one is actually the closest recipe I have ever found that tastes exactly like the restaurant version. When I bring runzas to a pot luck I bring both kinds so those who want a blander version can enjoy them, too.
2 pound ground beef
1 cup chopped onion
salt and pepper to taste
1 medium head of cabbage, shredded
Saute onion in a bit of oil until just translucent. Add hamburger and saute until no longer pink. Season with salt and pepper. Drain away the grease, and return to the pan. Cover the mixture with the shredded cabbage and cook until the cabbage is done. Stir occasionally. This could take about 45 minutes or so.
Using an egg-dough recipe or frozen biscuit or bread dough from the supermarket, roll small balls of dough thin to make either a 3x3 or 5×5 square, for different appetites. Put about 1/2 cup of cabbage mixture in center of a 5x5 square or ¼ cup in a 3x3 square and seal closed. Place seal side down on a parchment lined baking sheet (or a lightly greased sheet). Allow these to sit, covered lightly with a tea towel, for about 20 minutes – so the dough can rise for the second time. Sometimes I brush the tops with an egg wash, sometimes I leave them plain.
Bake 20-25 minutes at 350 or until lightly golden brown.
2 cups chopped onions
1-2 garlic cloves
2 pounds ground beef
1 large head of cabbage, shredded
1 small can kraut juice
salt and pepper to taste
(optional) cheese of your choice
Chop onions and garlic. Sauté in a large frying pan with a little butter or olive oil until tender. Add ground beef along with generous amounts of salt and pepper. Cook through and drain well.
Put browned ground beef into a large pot (I’ve even done it in my crockpot!). Add cabbage and kraut juice. If you can’t find kraut juice, use a cup of the the liquid from a jar of sauerkraut.
Simmer 3-4 hours, stirring often. (If using a crockpot, you can leave it overnight on “warm” and it works out perfectly!) Drain and cool.
Classic runza dough ingredients:
1/2 cup shortening
1 pkg. yeast (2 1/4 teaspoons)
2 cups warm water (some people use warmed milk)
1/2 cup sugar (or more to taste)
1 tablespoon salt
2 beaten eggs
7-8 cups flour
Soften the yeast in the warm water. Add the shortening to the water to soften too. In a large bowl, mix together sugar, salt, and eggs. Stir in yeast mixture. Add flour one cup at a time, stirring well after each cup. When the dough becomes too stiff to stir, turn out onto the counter and incorporate remaining flour by kneading. The amount of flour depends on the size of your eggs. Knead 200 strokes until the dough is elastic and smooth. Let rest in a covered bowl one hour or until doubled in size. Cut off golf ball sized pieces to roll out and fill.
Most runzas I’ve had were oblong, but sometimes I make mine round — usually when I have ingredient variations, like some with cheese and some without. This time I made a few with Swiss cheese.
I made some with one spoonful of filling and some with two so there would be different sizes for different sized appetites. Pinch the sides together over the filling. Seal well so nothing leaks during baking.
Place on a greased cookie sheet, cover with a clean cloth, and let raise at least half an hour. This is a good time to preheat the oven to 350 degrees. Sometimes I brush the tops with a beaten egg just before putting them in the oven. Bake the runzas in the oven 20-30 minutes until golden brown. Transfer to wire racks to cool. Try not to eat too many!
This recipe makes about 3 dozen 3 inch runzas. (Of course you can make them whatever size is most convenient for your family). They freeze very well and make a great grab-and-go meal when you’re in a hurry.
This is the most traditional runza recipe, but there are as many recipe variations as there are runza-eating families. Try adding your favorite sliced or grated cheese or incorporating some sausage into the meat mixture. The possibilities are endless!
NEBRASKA GRANDMA TIPS AND TRICKS: RUNZAS!!!!
Good Luck Tom!
It is really beyond simple. Onion, Beef Cabbage, Salt, Pepper. I dont actually measure anything i season the meat as its cooking with salt and pepper. Once beef is done cooking i drain it then add in onion then cabbage to a light round of seasoning of salt and pepper then wait/taste add gotta be a little careful kinda like a good chili, the flavor comes in the slow cooking process... For the casing/roll i cheat i buy the 36/72 pack of frozen dinner rolls put them on a sheet let them thaw and rise then roll them out and fill them up.
I once dabbled in the garlic addition in my runza's they werent good/right. Wonder if that is the reason the restaurant tastes different. Also i depending on batch size dont measure anything i just will do large onions and cabbage and depending on my mood i will either do 1lb beef 1onion 1 cabbage or 2lb beef to 1onion to 1 cabbage.
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