HOMEMADE RUNZAS - NEBRASKA'S FAMOUS RUNZA RECIPE MADE AT …
Make Nebraska's famous Runza Sandwich at home! A bread dough pocket, filled with cabbage, onion, and seasoned ground beef, baked until golden brown. This recipe makes one dozen sandwiches but is easily cut in half. OR you can make them and freeze them!
Provided by Michaela Kenkel
Total Time 4 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 12
Number Of Ingredients 6
Steps:
- Place frozen dinner roll dough on a sheet pan and rise according to package instructions. It will use 2 rolls for each sandwich.
- While dough rises, begin browning your ground beef and onion in a large skillet. When the meat is about halfway done, add in the shredded cabbage and cover with a lid. Cook until meat and cabbage are done. Drain off any excess grease or liquid. Set aside.
- When rolls have risen completely, lightly flour your surface. Remove two rolls and form a ball. Roll the ball out into a rectangle approximately 5"x7".
- Place approximately 1/3 cup of the filling in the center of the dough and spread out from top to bottom.
- Fold the bottom up and the top of the dough down and press to seal. Fold the left side over, pinching to seal. Then do the right side, gently stretching to cover the left. Pinch closed.
- Place each sandwich on a greased cookie sheet, seam side down.
- Let rise again for another 30-45 minutes.
- Preheat oven to 375 degrees F.
- Brush the tops with melted butter.
- Bake in a preheated oven for 30 minutes, or until bread dough is golden brown.
- Serve hot.
Nutrition Facts : Calories 530 calories, CarbohydrateContent 67g grams carbohydrates, CholesterolContent 40g milligrams cholesterol, FatContent 20 g grams fat, FiberContent 4g grams fiber, ProteinContent 20g grams protein, SaturatedFatContent 6g grams saturated fat, ServingSize 1 sandwich, SodiumContent 1370g grams sodium, SugarContent 10g grams sugar, TransFatContent 3g grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat
OLD FASHIONED CINNAMON ROCK CANDY
This Old-Fashioned CINNAMON ROCK CANDY Recipe is so easy to make and made with classic sweet flavors of cinnamon and sugar! Everyone will want to have a piece of this crunchy cinnamon candy!
Provided by Michaela Kenkel
Total Time 4 hours 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 36
Number Of Ingredients 6
Steps:
- Butter the bottom and the sides of a 15-inch x 10-inch x 1-inch rimmed metal sheet pan. Then line with parchment paper, and butter the parchment paper all the way to the edges to prevent the candy from seeping underneath and sticking.
- Over medium-high heat, in a large deep pan mix water, sugar, corn syrup, and food coloring until the sugar begins to dissolve. Use a candy thermometer attached to the side of the pan to get an accurate temperature. (take care not to let the thermometer touch the bottom of the pan)
- Boil until the sugar mixture reaches 300 degrees (hard crack stage) This should take about 20 minutes. Make sure to watch it closely. If the mixture begins to boil too close to the edge of the pan, remove it from the heat, give it a stir, and when the bubbles calm down, return it to the heat.
- Once the mixture reaches 300 degrees (or a little over) remove from heat and stir in the cinnamon oil, working quickly. Try to keep your face away from the hot mixture as it is strong, Make sure to work in a well-ventilated area. Pour the candy into the prepared sheet pan immediately. Then allow it to cool for 4 hours.
- After 4 hours dust the top of the candy with powdered sugar. Next, flip candy over onto a cutting board or another cookie sheet, and remove parchment paper. Return candy back to the original cookie sheet, and use the tip of a sharp knife to break the candy into bite-size pieces.
- Dust with more powdered sugar and store in an airtight container.
Nutrition Facts : Calories 136 calories, CarbohydrateContent 35 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 0 grams fat, FiberContent 0 grams fiber, ProteinContent 0 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1, SodiumContent 8 grams sodium, SugarContent 34 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat
More about "homemade biscuts recipes"
HOW TO MAKE HOMEMADE CROUTONS FROM LEFTOVER BREAD
From anaffairfromtheheart.com
Reviews 4.7
Total Time 25 minutes
Cuisine American
Calories 69 calories per serving
- Preheat oven to 375 degrees. Spritz a cookie sheet with spray butter, or rub with a stick of butter to coat. Cut slices of bread into the size of croutons you desire. I left the crusts on. Lay bread on prepared cookie sheet in a single layer. Melt butter and whisk in Italian seasoning and garlic. Drizzle over the top of the bread. Bake for 5 minutes, turn bread over. Continue this method every 5 minutes until bread is toasted to your desired crispness. I like mine golden brown on the outside and still soft in the middle. Mine took just under 20 minutes. Watch them closely. Sprinkle with sea salt If desired) when you remove them from the oven. Let cool. Store in an air tight container. Use within one week.
HOMEMADE EGG NOODLES - LIKE MOM AND GRANDMA USED TO MA…
From anaffairfromtheheart.com
Reviews 4.3
Total Time 3 hours 17 minutes
Cuisine American
Calories 85 calories per serving
- Serve immediately, or add to soups or casseroles.
SOUTHERN BISCUITS RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 40 minutes
Category side-dish
Cuisine american
Calories 121 per serving
- Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
HOW TO MAKE HOMEMADE CROUTONS FROM LEFTOVER BREAD
From anaffairfromtheheart.com
Reviews 4.7
Total Time 25 minutes
Cuisine American
Calories 69 calories per serving
- Preheat oven to 375 degrees. Spritz a cookie sheet with spray butter, or rub with a stick of butter to coat. Cut slices of bread into the size of croutons you desire. I left the crusts on. Lay bread on prepared cookie sheet in a single layer. Melt butter and whisk in Italian seasoning and garlic. Drizzle over the top of the bread. Bake for 5 minutes, turn bread over. Continue this method every 5 minutes until bread is toasted to your desired crispness. I like mine golden brown on the outside and still soft in the middle. Mine took just under 20 minutes. Watch them closely. Sprinkle with sea salt If desired) when you remove them from the oven. Let cool. Store in an air tight container. Use within one week.
CHOCOLATE PUDDING FROSTING RECIPE - LIGHT, FLUFFY, MOUSSE ...
From anaffairfromtheheart.com
Reviews 4.5
Total Time 5 minutes
Cuisine American
Calories 111 calories per serving
- Combine pudding, milk and powdered sugar with a mixer on low. Mix for about one minute. Fold in cool whip until combined. Spread on cake, store frosted cake in the fridge. Makes about 4 cups, enough to frost a 9x13 or two 9" layers.
BEST VEGAN BISCUIT RECIPE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
GREEN BEANS AND HAM RECIPE | ALLRECIPES
From allrecipes.com
CURRIED EGG SANDWICHES RECIPE | ALLRECIPES
From allrecipes.com
SEARCH PAULA'S RECIPE LIBRARY & COLLECTIONS - PAULA DEEN
From pauladeen.com
J.P.'S BIG DADDY BISCUITS | ALLRECIPES
From allrecipes.com
NEVER FAIL BISCUITS RECIPE | ALLRECIPES
From allrecipes.com
BISCUIT - WIKIPEDIA
From en.m.wikipedia.org
TURKEY DUMPLINGS RECIPE | ALLRECIPES
From allrecipes.com
SAUSAGE GRAVY RECIPE | ALLRECIPES
From allrecipes.com