Best Tumbleweed Recipes

TEXAS TUMBLEWEED

Steps:

• Pour into a blender.
• Blend until smooth.

TUMBLEWEED MUSHROOMS

Steps:

• Soak and agitate mushrooms in warm water, and drain in colander.
• Melt butter in pot.
• Add sherry, burgundy, worcestershire, tabasco, garlic powder, salt and black pepper.
• Add mushrooms, cover, and cook for 30 minutes stir every 5 minutes.

TEXAS TUMBLEWEED CANDY

Steps:

• 1. In a microwave oven or in the top of a double boiler over simmering water, melt the bark and the chips together. Stir with a heatproof spatula or wooden spoon to combine.
• 2. Mix in the nuts and potato sticks, adding additional potato sticks if desired.
• 3. Drop by the spoonful onto waxed paper and cool completely.
• 4. Store the in an airtight container.
• 5. Options: You can use whatever flavor chocolates you like. Try swapping out the butterscotch for peanut butter. Or change from white chocolate to milk chocolate or dark chocolate. Try using a different nut. The possibilities are only limited by your imagination.

TUMBLEWEED

Steps:

• Mix ingridents in a blender until smooth

CRISPY SEARED SNAPPER OVER PICKLED ONIONS WITH TOMATO-BACON FONDUE, YELLOW TOMATO COULIS AND MALANGA TUMBLEWEED

Steps:

• Onions: Thinly slice the onions, and place in a non-reactive dish. Combine the remaining ingredients and bring to a boil. Pour over onions and let stand for 24 hours.
• Fondue: Preheat the oven to 300 degrees F.
• Cook the bacon until crispy and fat is rendered. Reserve the bacon and the fat separately. Combine the tomatoes, garlic, 2 ounces of the reserved bacon fat. Roast until the tomatoes are almost dry. Place in the blender, add the goat cheese and puree. Strain through a fine chinois and reserve.
• Yellow Tomato Coulis: Quarter the yellow tomato. Coat with olive oil, salt, and pepper and roast for 20 minutes. Remove and puree in a food processor. Season with salt, pepper, and lemon juice. to taste. Reserve Malanga Tumbleweed: Peel malanga and cut into thin ribbons on a turning slicer. Preheat a deep fryer or a deep pot of oil to 350 degrees F. Fry the malanga until crisp and remove to a paper towel-lined plate. Reserve.
• Basil Oil: Blanch and shock the basil. Wring out in a clean, dry towel. Place in a blender with oil and puree for 1 minute. Let stand for 1 hour and strain. Reserve.
• Season the fish with salt and pepper and lightly dust with flour. Saute, skin side-down, in a very hot pan until skin is crispy. Turn the fish over and finish in the oven.
• Place pickled onions in the center of a plate. Rest 1 piece of fish across the onions, allowing them to peek out. Drizzle with the fondue, coulis, and basil oil. Sprinkle the bacon around the fish and top with fried malanga.

TUMBLEWEED

Steps:

• Combine over ice in a blender.
• Mix until smooth and frothy.
• Serve immediately.

TUMBLEWEED CHOWDER

Steps:

• The computer threw a fit but then how many tumbleweed recipes do you see on here.
• Missing ingredient 1 POUND TUMBLEWEED SHOOTS, young about 4 inches.
• Note as written by poster Jim:.
• Do NOT edit.
• Gather enough plants to make you a sizeable chowder. I guess maybe a pound or two for about 4 people is good. Wash the plants and chop them up real fine and put in a saucepan with enough water to barely cover. Salt and pepper to taste. I added a little fresh chopped jalapeno pepper to mine but that's optional. Throw in about 1/2 cup of finely diced smoked ham chunks, cover with lid and simmer until the tumbleweed is tender. Then you can run it all through a blender or food processor to puree. You should have a thick soup as an end result that tastes very well. I've tried it using bacon instead of ham and it's ok but I prefer ham. If you want a chunkier soup you don't have to puree it. There are quite a few variations. Any split pea soup recipe will do, substituting the tumbleweed for the peas of course.

BEET TUMBLEWEED

Steps:

• Preheat oil to 340 degrees. Peel beet and cut off ends. Slice into thin strings using Japanese Benriner cutter or pressing hard with a zester. Measure strings into 1/3-ounce portions, a little less than a tablespoon. Place a single portion of string into hot oil for 8 seconds. Remove from oil, quickly place on towel to drain and salt liberally. Within 5 seconds after leaving oil, work hot string between the palms of your hands until it hardens into a ball the size of a ping-pong. You may have to try several times to get the proper shape. Repeat process until you have used all the beet strings. Serve as a snack or as a little bite before the meal begins.

PEACH COBBLER FROM THE TX TUMBLEWEED RECIPE - (4.5/5)

Steps:

• In a mixing bowl, combine flour, sugar, and baking powder. Add milk and stir until it's lumpy. In a small saucepan, melt margarine and pour into a 9 inch baking pan. Then pour the flour-sugar-milk mixture over the margarine. DO NOT MIX. Cover with the canned peaches including juice. DO NOT MIX. The topping is made of sugar and cinnamon mixed together and sprinkled over the peaches. DO NOT MIX. Bake the cobbler in a 350 degree oven for 45-50 minutes until the top is brown and bubbly. This is an easy recipe but don't substitute the peaches in the heavy syrup or stir at any point. Quick to make!