Best 13 Run Recipes

COPYCAT HOME RUN INN CHICAGO PIZZA

Steps:

• Dissolve 1 teaspoon salt in warm water. Add yeast and stir. Let bloom for 5 minutes.
• Add 1/2 cup flour and mix well.
• Add 3/4 flour and corn oil. Mix, combine well.
• Add remaining 3/4 cup flour and knead 5 minutes.
• Place in bowl, cover with moist towel to prevent dough from drying out, and let rise in warm oven for 2 hours.
• Punch down, replace moist towel, and let rise for another 2 hours. Remove from oven.
• Place dough on pizza stone or sheet and roll out thinly to approximately 14-15 inches across. Pinch up sides to make crust.
• Puree tomatoes in blender. Spread desired amount of sauce over dough then sprinkle with salt, pepper, and oregano. Add any pizza toppings of your choice.
• Top with mozzarella cheese.
• Bake in 475 degree oven for 10-12 minutes. Let cool 5 minutes before slicing.

"DEE DEE'S HOME RUN CHICKEN"- POLLO GUISADO

Steps:

• In a Dutch oven, heat the vegetable oil and sugar over medium-high heat. Add the sazon seasoning and the bouillon and cook until the sugar lightly browns. Add the chicken and let it fry, stirring it around to get all the sides browned, about 10 to 15 minutes. Stir in the tomato paste, cumin and chili powder. Add water to just cover the top of the chicken. Let the water come to a boil and stir to make sure the tomato paste is combined. Taste the water for salt*. Cook the chicken stirring occasionally, until tender, about 45 to 60 minutes. Remove the chicken to a serving platter and coat with the cooking sauce from the pan. Serve with Habichuela.
• In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over white rice, garnished with cilantro.
• In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy.

RUN FOR THE ROSES PIE

Steps:

• On a lightly floured work surface, roll pate brisee into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
• Preheat oven to 350 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges of the crust are just beginning to turn golden, about 25 minutes. Remove parchment and pie weights. Return crust to oven and continue baking until golden all over, about 5 minutes more. Transfer pie shell to a wire rack; let cool slightly.
• In a large bowl, mix together eggs and butter. Add sugar and flour; mix until well combined. Stir in pecans, chocolate chips, and bourbon. Pour into prepared pie shell.
• Transfer pie to oven and bake until filling is set, about 25 to 30 minutes. Transfer pie to a wire rack; let cool before serving.

MACKEREL RUN DOWN

Steps:

• To remove some of the salt from the mackerel, soak in water overnight or boil in hot water for 30 minutes. (A combination of this can be done if the mackerel is still salty.)
• Drain water from the mackerel and cut into small pieces.
• Combine milk and water in a frying pan and boil until it looks oily.
• Add the mackerel and cover the pot.
• Cook for 10-12 minutes on medium heat.
• Add and stir the onion, garlic, scallion, tomatoes, scotch bonnet pepper, thyme and vinegar.
• Add salt and pepper to taste
• Lower the heat and simmer for 10 minutes.
• Serve with green bananas, yam, roast breafruit and dumplings, if available.

RUN FOR THE ROSES PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a small bowl, pour bourbon over walnuts; set aside.
• In a large bowl, beat sugar, corn syrup and eggs. Stir in butter, chocolate chips and vanilla. Add bourbon and nuts. Pour filling into pie shell.
• Bake in the preheated oven for 45 minutes, or until golden brown.

CHICKEN CREOLE ON THE RUN

Steps:

• In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 2 to 3 minutes, or until barely pink in the center, stirring frequently. Transfer to a plate.
• In the same skillet, stir together the tomatoes with liquid, broth, bell pepper, okra, bay leaves, sugar, Worcestershire sauce, thyme, and hot-pepper sauce. Bring to a boil over medium-high heat, about 2 minutes. Reduce the heat and simmer, covered, for 20 minutes, or until the okra is tender and the mixture has thickened slightly, breaking up any large pieces of tomato near the end of cooking. Remove from the heat. Discard the bay leaves.
• Stir in the parsley, salt, remaining 2 teaspoons oil, and chicken with any accumulated juices. If time allows, cover and let stand for 15 minutes so the flavors blend thoroughly.
• nutrition information
• (Per Serving)
• Calories: 176
• Total Fat: 4.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.5g
• Cholesterol: 49mg
• Sodium: 394mg
• Carbohydrates: 11g
• Fiber: 3g
• Sugars: 7g
• Protein: 22g
• Dietary Exchanges
• 2 Vegetable
• 2 1/2 Lean Meat

MINE RUN CANDY

Steps:

• Line a 13x9-in. pan with foil and grease the foil with butter; set aside. In a large heavy saucepan, combine the sugar, corn syrup and vinegar. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Do not spread candy. Cool. Using foil, lift candy out of pan. Gently peel off foil; break candy into pieces., In a microwave, melt chips and shortening; stir until smooth. Dip candies into the chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

RUN FOR THE ROSES PIE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Spread chocolate chips and nuts in bottom of pie shell.
• In a mixing bowl, cream butter or margarine and sugar together. Mix in flour. Beat the eggs slightly, and mix into the creamed mixture. Stir in bourbon. Pour filling into pie shell (over chips and nuts).
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

MACKEREL RUN-DUNG

Steps:

• Melt soft margarine and saute onion, garlic and scotch bonnet pepper.
• Add coconut cream and simmer for 8 minutes.
• Add mackerel in tomato sauce and cook for 3 minutes.
• Serve hot with boiled dumpling and boiled green bananas.

CHICKEN POT PIE ON THE RUN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt the butter in a saucepan over medium-low heat, and cook and stir the onion with butter until translucent, about 5 minutes. Stir in the flour, salt, and pepper to make a paste. Whisk in the chicken soup and milk, and cook and stir the sauce until smooth and thickened, about 5 minutes. Lightly mix in the cooked chicken and mixed vegetables, and pour the chicken and sauce into a 2-quart deep casserole dish.
• Unroll the pie crust, lay it on the casserole dish, and fold and press the edges of the crust down to seal the crust to the dish. Cut several small slits in the crust.
• Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 35 to 40 minutes. Cool 10 minutes before serving.

HEALTHY OMELET ON THE RUN

Steps:

• Mix all in very large mug and microwave for 3 (I have a low watt microwave you may need more or less time depending on your microwave).

HEALTHY OMELET ON THE RUN

Steps:

• 1. Mix all ingredients in a very large microwave safe mug.
• 2. Microwave for about 3 minutes (my microwave is low watt you may need more or less time depending on your microwave).

BREAKFAST ON THE RUN

Steps:

• 1. Clean and slice the mushrooms. Clean and dice the bell pepper. (You can use any color you like)
• 2. Add mushrooms and pepper to some hot oil in a large skillet. add a bit of salt & pepper. Saute until they become soft.
• 3. Add the cooked meat & spinach. Cover so the spinach will wilt. Stir every few minutes to get the spinach cooked. ***Once all the veggies are cooked, remove the mixture to a strainer and let all the liquid drain off. This is very important.
• 4. I make these for quick morning breakfast. I measure out about 1/4-1/3 cup and put it into a baggie. Then I put the baggies into a freezer container and freeze. In the morning, I scramble 2 eggs into a microwave safe bowl, and add the baggie. Microwave for 1 minute, then stir. Microwave for 30 to 60 seconds more, depending on your microwave.