Tag Archives: onions

Runza’s

Being from the great Midwest state of Nebraska, there are two things that are certain…college football and Runza’s!  You basically cannot have one without the other.
Now, technically these are most often called Bierock’s and are of a Russian/German background ..there’s that German in me again.  However, Nebraska has made these bad-boys a delicacy due to its chain of famous Runza’s Restaurants, established back by a brother and sister in 1949.
Whether there, or now in your home too, you can try the original, original with cheese, or make it your own with chili, southwest or philly ingredients, swiss and mushroom..you name it!  Hey, sometimes I’m even known to make a breakfast version of the classic.  Where are you on that Runza?? 😉
The Starting Lineup
Dough
  • 1 package yeast
    2 cups warm water
    1/2 cup sugar
    7 cups flour (regular all-purpose, unbleached)
    2 eggs
    3 tablespoons vegetable oil
    1 teaspoon salt
Filling
  • 2 lbs ground beef
    1 yellow onion, finely chopped
    5 cups finely shredded cabbage (1/2 a head of cabbage)
    2 tablespoons water
    1/2 teaspoon oregano
    1
    + teaspoon pepper
    2+ teaspoon salt
    1 tablespoon Worcestershire sauce

runza

DOUGH

In your stand mixer bowl, add the yeast packet to the 2 cups of warm water, stir to dissolve.  Let sit for 5 minutes.

Now with the bread hook attachment, mix together the yeast, sugar and 2 cups of flour. Beat until smooth. Add eggs, oil and salt. Gradually add remaining flour and beat for about 5 minutes, until all is combined. Dough will be soft.

Pour dough into greased bowl. Cover with towel and let double in size in a warm place. This will take about 2 hours.

FILLING

Brown your hamburger, 1/2 of the chopped onions and a hefty pinch of both salt and pepper in a large skillet.  Break up the beef very well.

Next, steam the cabbage and remaining onion by adding both to the meat-filled skillet, add water/cover and steam for 10 minutes, or until cabbage and onion are soft. Turn off heat.  Mix in the Worcestershire and oregano, taste for more salt & pepper. Let cool.

ASSEMBLY TIME

Preheat your oven to 400 degrees.

Turn dough onto clean work surface, add a bit of flour to your surface and rolling pin if needed/dough is sticky. Knead for a minute. Cut into about 12 ‘chunks’, working with one at a time.

Roll each chunk into either a circular or rectangle shape, about 1/8th of an inch and 6″-8″ around *there is no wrong or right as it all taste delicious!

In the middle of each rolled out piece of dough, lay a slice of American cheese down.  Top with a hefty 1/2 cup+ of filling and similar to a burrito, fold edges over and pinch together. Place filled pockets, seam side down, onto parchment paper lined cookie sheets.  Cover the two baking sheets of filled Runza’s with a tea towel and, again, keep in a warm place for a second rise for about 15-30 minutes.

Finally, place into your preheated oven, 400 degrees, for 20 minutes till golden brown.  Let cool for 5 minutes and enjoy with some crinkle cut French fries and ranch!  Enjoy!

runza8

*The leftovers can be frozen and even cooked straight from frozen!  Yay!  Place on a lined cookie sheet for 45-50 minutes at 325 degrees!

 

Poor Mans Pickle Burgers

Don’t let the title fool you…even you rich folks can and will enjoy this simple meal!  It’s easy to prepare, a meal can be had in under 30 minutes and you likely have these ingredients already in your refridgerator!

My family can’t stop requesting them, which is fine by me!  To best describe them is a mix of a diner patty melt, loose meat sandwich and a Freddy’s Steak Burger all in one!  Also, not having to shape hamburger patties out makes this both quick AND stretches it farther.  ..and trust me, you won’t even miss the normal ketchup & mustard here..just try it my way.  Please…..

The Starting Lineup (makes 4 good size burgers)

  • 1lb ground beef
  • 1/2 onion, finely minced, divided 1:1
  • 4-6 slices American cheese
  • Dill pickle slices, thick cut or lots of them
  • 8 slices bread (I prefer sourdough, but generic wheat or white works!  It’s a “poor-mans” after all!)
  • Mayonaisse (the real deal, not Miracle Whip)
  • A pinch each of salt, pepper & season salt 
  • 1 tbsp butter (optional for grilling the sandwich)   

Preheat a saute pan to medium heat and add in the ground beef and 1/2 of the minced onions, salt, pepper & season salt.  Cook till meat is browned and onions translucent.

 While the meat is cooking, slather the mayonaisse on both sides of the bread…I mean from corner to corner here!  Also, heat up another pan to “grill” the sandwich.

 After the meat has finished it’s assembly time!  With the cooked ground beef divided evenly, add a layer onto one slice of the bread.  Top with a bit more minced onions, LOADS of pickle slices and then top it off with a slice or two of the melty American cheese.  *make sure to cover all the toppings with the cheese, this REALLY helps hold it all together!  Finally, add on that remaining slice of bread and transfer to the heated pan.

     Grill each side of the poor mans burger for about a minute, till crisp.  Cut on the diagonal and serve with some good ol fries or chips!!  Enjoy!

LIPTON Crockpot Pot Roast

I’m thankful.  I’m thankful for this chilly, rainy, drizzly weather that has gotten me in the mood for a good ol’ fashioned pot roast!  Now there are ‘fancier’ recipes out there, ones that braise away in the oven, in their expensive, heavy, ceramic cast-iron pans, deglazed with red wine…but this is not one of those.  It is, however, one that tastes the same and smells up the home the same.  Win!  Plus the soup mix you prepare makes for the fabulous onion’y mushroom gravy!!

Now, there are a few tricks of the trade I like to do if time permits, but if not…it’s still delicious!

*Again, IF time allows, have pan on med-high to high heat and sear each side of the roast for a couple of minutes before placeing into the crockpot.  Even better, scrape up any brown bits and juices and scoop those into the pot as well!
If you have beef broth, use that instead of water.  You also can add a 1/4 of dry red wine to this if available.
Feel free to add the veggies of your choosing, but you can easily ‘fancy them up’!  I.e pearl onions, parsnips, sweet potatoes for a savory & sweet flavor, etc.

Also, NO NEED for salt!  The combination of soup mix and the soup itself works just fine without it.  Promise!!

The Starting Lineup

  • 5-7lb beef roast
  • 2 cans of Cream of Mushroom soup (i.e Campbells)
  • 1 packet Liptons Onion soup mix packet
  • 1 cup water (or Beef Broth if handy)
  • Pepper (to taste – or patted on roast if searing)

Garnish

  • Carrots, chopped
  • Onion, quartered
  • Mushrooms
  • Potatoes, quarterd in pot or make mashed later
  • Parsely 

The EASIEST way to prepare this meal is to coat your crockpot with non-stick and place the cut-up carrots and onions (potatoes as well if not ‘mashing) in the bottom.


 In a small bowl, mix together the cream of mushroom soup, Lipton onion mix and water (broth).  Give a good stir and set aside.

 Next, place the roast (seasoned with pepper to taste) on top of those vegetables.  *Here is where you can give the roast a sear.  Once browned on all sides place onto veggies.  Then lay in the mushrooms (if using) around the roast.  *These are more fragile vegetables to me, and they’d be squished under a heavy roast.

   Now is when you can pour that soup mix over top of the entire roast, cover, set to low for 8 hours (high for 6) and WALK RIGHT AWAY!

 Once the time is up, all you have to do is spoon the tender roast, vegetables and gravy onto a large plate (trust me…you’ll need a big one with as much as you’re about to consume) and serve with the tried & true bread and butter!!  Enjoy and bundle up!

 

French Onion Dip

Everyone loves a good chips & dip as a snack, but sometimes they can taste too salty or artificial. Yuck….but did you know you can make your own with ingredients that you likely already have on hand?!  Truth.  A few fridge and pantry staples will make you the star of snack time!

The Starting Lineup

  • 1 1/2 large yellow onions, sliced
  • 1 1/2 cup sour cream
  • 1/2 cup mayonnaise 
  • 2 garlic cloves, minced
  • 1/2 tsp onion powder
  • 2 Tbsp EVOO
  • Kosher salt & Pepper   

Heat your extra virgin olive oil in a sauté pan over medium heat.  Once the EVOO is hot, add in your onion slices along with a pinch of salt.  You’re going to cook these onions for at least 20 minutes, while stirring occasionally.  You want them to darken and caramelize.  I like to drop the heat a bit and cook a good 30 minutes +. 
     Once your onions have finished cooking, add in your minced garlic.  Give this a quick stir, take off the heat and set aside. 
 Next, in your food processor, add together the sour cream, mayo, 3/4th of the caramelized onions, onion powder and a pinch each of the salt & pepper. Pulse until combined. 
 Roughly chop up the remaining 1/4th of the caramelized onions and fold into the sour cream/mayo mix. Keep in the refrigerator until chilled and serve with potato chips, vegetables or use as a sandwich spread! Enjoy!! 
 

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