RUNZA

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boyardee65
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2006/06/12 22:19:49 (permalink)

RUNZA


Does anyone know where I can get a Runza in Phoenix? The last time I had them was in Colorado Springs at a bar. The owners told me that thier recipe came from Nebraska. For those of you in the dark about what a runza is: it is two pieces of dough that are stuffed with hamburger, onion, cabbage, lots of black pepper and American Cheese then baked. Done right it is one of the best sandwiches EVER. It is very time consuming so you have to make alot at a time if your going to make it at home. Too much work for me.
#1

20 Replies Related Threads

    morningglory
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    RE: RUNZA 2006/06/13 01:13:04 (permalink)
    Sorry, I do not know where to find these sandwiches in your area. Hopefully someone will be able to advise you. For others, like myself....

    I have never had these sandwiches, or even heard of them, so you peaked my curiosity. Here's some of what I found. I will have to try this, when I get back from NJ/NY.

    http://www.kitchengifts.com/runza.html

    http://en.wikipedia.org/wiki/Runza

    Runza

    1 pkg. frozen bread dough (3-4 loaves per pkg.)
    2-3 lbs. lean hamburger
    2 lg. onions, chopped
    1 c. butter
    Pepper
    Garlic salt
    1 head cabbage, shredded
    Caraway seeds
    Sharp cheddar cheese

    Brown hamburger in a large skillet; chop into small pieces, kind
    of crumbly. Cook onion with it. (Smells so good!) Drain. Return
    to skillet. Add garlic salt and pepper. Add 1-cup water. Add
    shredded cabbage; stir. Cover for 5-10 minutes; stir again. Pull
    off a chunk of thawed bread dough; shape into flat round patties.
    Spoon meat mixture onto dough. Bring edges together and set upside
    down on a greased cookie sheet. (I didn't say this wasn't messy!)
    Bake until they are as brown as you want them, probably 15-20
    minutes at 350 F or so. I add caraway seeds to half of the meat
    mixture. And I put cheddar cheese in about half of them. Note:
    They are terrific cold! They freeze very well. This is fun to get
    a couple of friends together and make runzas all day. Divide them
    up (the runzas, not the friends!) Fun day, full freezer!Here are my own notes and modifications:

    I use crushed garlic instead of garlic salt, and I add caraway seeds
    and cheese to the whole batch. A "chunk of dough" fits nicely into
    the palm of your hand; press it as flat and round as you can without
    tearing it. If the dough is too thick, you'll end up with "pet
    rocks", and you won't get as many runzas to the batch. Mom says she
    gets three dozen or so with this recipe...I usually end up with
    around eighteen. The butter is for your hands! Keep your hands
    buttered, and the dough is much easier to work with.



    #2
    Jimeats
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    RE: RUNZA 2006/06/13 06:50:32 (permalink)
    Lets hope that someone dosen't post that ugly picture again. Never had one of those things and likely not to because that picture is forever burned in my brain. Chow Jim
    #3
    UncleVic
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    RE: RUNZA 2006/06/13 08:01:42 (permalink)
    Check out their website: www.runza.com
    There's also a review here: http://www.roadfood.com/Reviews/Overview.aspx?RefID=3604
    And if the above dont help out, do a search here... There's been a few discussions and even homebrew experimentations going on.
    #4
    Pwingsx
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    RE: RUNZA 2006/06/13 13:56:48 (permalink)
    Apologies to Roossy, but this is like some kind of bad sci-fi flick. The Runza That Wouldn't Die......cue eerie music.....
    #5
    Scorereader
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    RE: RUNZA 2006/06/13 14:21:15 (permalink)
    Tara,
    you've started an epidemic!
    #6
    boyardee65
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    RE: RUNZA 2006/06/13 15:03:46 (permalink)
    Thank You morning glory for your input. And Thank You uncle vic for the lead on the web site.
    #7
    Grizzly
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    RE: RUNZA 2006/06/13 15:08:19 (permalink)
    As a native Iowan with Runza locations in close proximity when I was growing up, I gotta say that they are quite good if you have a taste for them. If you don't like cabbage, then I wouldn't bother.

    The food is definitely more homemade then most chains. The burgers feel like a hand-patty instead of machine processed. The onion rings, shakes and Polish Sausage are all outstanding. The Italian and Swiss-Mushroom Runzas are also great, but try the original first.
    #8
    TJ Jackson
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    RE: RUNZA 2006/06/13 15:28:02 (permalink)
    #9
    Scorereader
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    RE: RUNZA 2006/06/13 16:19:00 (permalink)
    quote:
    Originally posted by Grizzly

    As a native Iowan with Runza locations in close proximity when I was growing up, I gotta say that they are quite good if you have a taste for them. If you don't like cabbage, then I wouldn't bother.

    The food is definitely more homemade then most chains. The burgers feel like a hand-patty instead of machine processed. The onion rings, shakes and Polish Sausage are all outstanding. The Italian and Swiss-Mushroom Runzas are also great, but try the original first.



    The burger does looks good online, but man, that fish sandwich looks as processed as a McDonald's filet.
    #10
    dreamzpainter
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    RE: RUNZA 2006/06/13 16:31:46 (permalink)
    quote:
    Originally posted by Pwingsx

    Apologies to Roossy, but this is like some kind of bad sci-fi flick. The Runza That Wouldn't Die......cue eerie music.....

    Talk about twilight zone... 1st Morning says she's never heard of or had them then says mom gets 3 dzn with the recipe.. have to admit they sound tasty.. maybe with a ketchup dipping sauce
    #11
    Grizzly
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    RE: RUNZA 2006/06/13 16:39:59 (permalink)
    Can't argue with that. I've never eaten a fish sandwich at Runza, but I never had a reason to. My guess is that even marketing a fish sandwich with them is a nod to the nearly 80% Catholic population in eastern Nebraska/western Iowa who eat fish on Fridays anyway that can get it. As for the photo above, it must be a new marketing image, as the Runzas of old were flat and wide, similar to a Hot Pocket in concept, only larger.

    #12
    roossy90
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    RE: RUNZA 2006/06/13 18:08:08 (permalink)
    quote:
    Originally posted by Pwingsx

    Apologies to Roossy, but this is like some kind of bad sci-fi flick. The Runza That Wouldn't Die......cue eerie music.....

    OMG OMG OMG...
    At least there is someone else that loves them like I do..
    And I am sticking with the original one.
    (the only one that I didn't post a photo of)...
    Well... I must make another one to post....heh heh heh...

    Boyardee65 is MY friend!

    Aww Jim, that purple thing?... It was hideous, and I promise NEVER to experiment with the recipe again.
    It's so nice to be loved...tee hee
    #13
    roossy90
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    RE: RUNZA 2006/06/13 18:12:10 (permalink)
    quote:
    Originally posted by boyardee65

    Thank You morning glory for your input. And Thank You uncle vic for the lead on the web site.

    If you make your own, just remember to split the loaf in half and make 2 before filling it, otherwise you get a ton of bread and something that you cant fit into your mouth.
    I use the frozen uncooked bread loaves, and they come out just fine...
    I make them about once a month now since someone else mentioned them a while back.
    (And fellow roadfooders have cursed me since I did an experimental once with corned beef and purple cabbage.. It was hideous and sucked)
    Tip.. dont experiment with the recipe....
    #14
    Bob in Cary
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    RE: RUNZA 2006/06/13 18:22:51 (permalink)
    For those of us that missed it, start a new thread with a warning in the title and post the purple pic. Please!!!


    #15
    Ashphalt
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    RE: RUNZA 2006/06/14 12:16:30 (permalink)
    Roosy - I missed that you used Corned Beef. Reminds me of the first Mexican restaurant (other than Jack in the Box) I used to frequent, in Boston. Served Corned Beef burritos on St. Paddy's day.

    Sadly, with the spread of chains, I don't know where to get "real" Irish-Mexican anymore.
    #16
    Jimeats
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    RE: RUNZA 2006/06/14 13:33:55 (permalink)
    Ashphalt, There is an Irish/Mexican spot on lower Milk Street called Hose' MacIntiers. It use to be the Midnight Court. They at one time wanted to call it Strumpet City but the licenceing board turned that down, go figure. Chow Jim
    #17
    Michael Hoffman
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    RE: RUNZA 2006/06/14 17:34:15 (permalink)
    quote:
    Originally posted by dreamzpainter

    quote:
    Originally posted by Pwingsx

    Apologies to Roossy, but this is like some kind of bad sci-fi flick. The Runza That Wouldn't Die......cue eerie music.....

    Talk about twilight zone... 1st Morning says she's never heard of or had them then says mom gets 3 dzn with the recipe.. have to admit they sound tasty.. maybe with a ketchup dipping sauce

    I don't know about a dipping sauce, but I do believe that the part about her mom was from the person whose recipe the nice lady posted.
    #18
    dreamzpainter
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    RE: RUNZA 2006/06/14 19:42:53 (permalink)
    perhaps I misread, and humbly apologize
    #19
    Michael Hoffman
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    RE: RUNZA 2006/06/14 19:55:12 (permalink)
    quote:
    Originally posted by dreamzpainter

    perhaps I misread, and humbly apologize

    Well, of course I forgive you, but one cannot help wondering whether the unidentified person whose recipe that was is also willing to allow forgiveness to creep into her consciousness. I guess we shall just have to wait and see.
    #20
    roossy90
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    RE: RUNZA 2006/06/14 20:25:49 (permalink)
    quote:
    Originally posted by Bob in Cary

    For those of us that missed it, start a new thread with a warning in the title and post the purple pic. Please!!!





    Alas, I have rid my PC of the awful thing..

    But sorry Jim, I just found this thread.. Dont click it and look!
    http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=11997

    GAWD, I had forgot how awful it was.. Yack!
    I also did dip the original recipe one that I made in a ketchup and mustard combo.
    (the only one that I didnt post photo of)--but I have loaves in the freezer and will gladly do so again ...
    #21
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