Recipes

[BushAK]

Recipe - Homemade Runzas

1 package / 5 loaves frozen bread
- Thaw and cut into 4 or 5 pieces each

3 lbs. hamburger
1 medium chopped onion
- Brown & drain

3 cups shredded cabbage
1/4 tsp garlic salt
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
- Simmer on medium for 5 minutes
- Roll out bread on a floured surface to a 5-6” oval
- Fill with 2-3 tablespoons of mix
- Fold over sides and ends under

Place on greased cookie sheet and allow to rise for 1-2 hours

Brush with 2 tablespoons of melted butter

Bake 20-30 minutes (or until golden brown) at 350 degrees

Enjoy!

I remember you sending me this recipe years ago on tMB. Can confirm that it works well. Girlfriend is a vegan so I've made them using the beyond meat products...don't do this unless you are vegan. I've also substituted the cabbage for some homemade kraut which was nice. The name has changed, but the old Save Mart grocery story around 10th and Cornhusker, used to make "krautburgers". They were a steal for 3 dollars because of their size. There's a restaurant in Fairbanks that makes a krautburger as well.

 

[BIG TONE SOPRANO]

Very non-Keto though, Tony. It's January; New Year's weight loss and fitness commitments abound (for the next 12 days or so). Try and show a little sensitivity, will ya? 🙄 😉

ha true

 

[BIG TONE SOPRANO]

I may try your recipe, I just don’t understand Nebraskans obsession with DL.

its simple and good. See what you think

 

[BIG TONE SOPRANO]

How To Make Kung Pao Chicken That Tastes Better than Takeout

Fire up the wok!

getpocket.com

Kung Pao Chicken​

Yield: Serves 4

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients​

For the chicken and sauce:​

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1/4 cup tamari or soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon cornstarch
• 1 1/2 teaspoons toasted sesame oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground white or black pepper
• 1 tablespoon Chinese black or rice vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon sambal oelek or chile-garlic paste

​

For the stir-fry:​

• 3 tablespoons vegetable oil, divided
• 2 medium bell peppers, large dice
• 2 medium celery stalks, thinly sliced on a slight diagonal
• Kosher salt
• 2 cloves garlic, minced
• 1 tablespoon peeled and minced fresh ginger (from a 1-inch piece)
• 1/2 cup roasted peanuts
• 2 medium scallions, thinly sliced (optional)
• Steamed rice, for serving (optional)

Equipment​

• Measuring cups and spoons
• Whisk
• Flat-bottomed wok or large frying pan
• Cutting board
• Knife
• Mixing bowls
• Metal spatula

Instructions​

1. Marinate the chicken. Place the chicken in a medium bowl. Place the tamari or soy sauce, wine or sherry, cornstarch, sesame oil, salt, and pepper in a small bowl and whisk until the cornstarch is dissolved. Drizzle 2 tablespoons of the mixture over the chicken and toss to combine; set the chicken aside.
2. Make the sauce. Add the vinegar, sugar, and sambal to the remaining marinade and whisk until the sugar is dissolved; set this sauce aside.
3. Stir-fry the vegetables and aromatics. Heat a flat-bottomed wok or large frying pan over medium-high heat until very hot (a flick of water should sizzle and evaporate right away), about 2 minutes. Drizzle in 1 tablespoon of the oil, add the bell peppers and celery, and season with salt. Stir-fry with a metal spatula until crisp-tender and browned in spots, about 4 minutes. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Transfer to a plate.
4. Stir-fry the chicken. Drizzle the remaining 2 tablespoons oil into the pan. Add the chicken and spread into an even layer. Let cook undisturbed until golden-brown and seared on the bottom, 3 to 4 minutes. Stir-fry until just cooked through, 2 to 3 minutes more.
5. Return the vegetables to the pan and stir-fry with the sauce. Add the reserved vegetables and peanuts to the pan. Rewhisk the reserved sauce to dissolve the cornstarch. Pour into the pan and stir-fry until the sauce thickens, is glossy, and evenly coats everything in the pan, about 1 minute more. Sprinkle with the scallions if using and serve immediately with rice.

damn I love Chinese. Thanks for this