Best 7 Tumbleweed Recipes

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Tumbleweed, also known as Russian thistle, is a non-native plant found throughout the world. Despite its invasive nature, tumbleweed has gained culinary recognition for its unique and earthy flavor. With its crispy texture and abundance in certain regions, tumbleweed has become an intriguing ingredient for adventurous eaters and chefs seeking creative culinary experiences. In this article, we will explore the world of tumbleweed cooking, providing insights into the best recipes, preparation methods, and unique flavor profiles that make this unconventional ingredient a delight for the taste buds.

Let's cook with our recipes!

TEXAS TUMBLEWEED



Texas Tumbleweed image

Make and share this Texas Tumbleweed recipe from Food.com.

Provided by Its all good

Categories     Beverages

Time 3m

Yield 2 serving(s)

Number Of Ingredients 5

3 scoops vanilla ice cream
1 fluid ounce Kahlua
1 fluid ounce vodka
1 fluid ounce Creme de Cacao
add half-and-half

Steps:

  • Pour into a blender.
  • Blend until smooth.

TUMBLEWEED MUSHROOMS



Tumbleweed Mushrooms image

Make and share this Tumbleweed Mushrooms recipe from Food.com.

Provided by todd.alex

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 lb button mushroom
1/4 cup butter
1/8 cup sherry wine
1 tablespoon burgundy or pinot nior wine
1 tablespoon Worcestershire sauce
10 dashes Tabasco sauce
2 teaspoons garlic powder
1 1/2 teaspoons salt
12 grinds black pepper

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.

TUMBLEWEED



TUMBLEWEED image

Categories     Coffee     Dessert     Freeze/Chill

Yield 3 to 4 people

Number Of Ingredients 6

a little Ice-small pieces
1 pint vanilla ice cream
1 oz Drambuie
1 oz Kaluha
1 oz Dark Creme de Cacao
1 oz Cognac or Brandy

Steps:

  • Mix ingridents in a blender until smooth

TUMBLEWEED



Tumbleweed image

Make and share this Tumbleweed recipe from Food.com.

Provided by Alia55

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

1 ounce Amaretto
1 ounce white Creme de Cacao
2 ounces cream
2 ounces ice

Steps:

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

TEXAS TUMBLEWEED CANDY



Texas Tumbleweed Candy image

This is one of many "NO BAKE" recipes that I keep in my recipe stash. Who doesn't love a recipe that is short, quick and resulting in something scrumptious? Really you can't go wrong by stirring something into melted chocolate or in this case a mixture of white chocolate and butterscotch.You can find me elsewhere too....

Provided by Rainie Piccione

Categories     Other Snacks

Time 45m

Number Of Ingredients 4

1 pkg almond bark or white chocolate waffers (12 oz.)
1 c butterscotch chips (6 oz.)
16 oz dry roasted peanuts
3 c potato stix (4 oz.)

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.

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



Crispy Seared Snapper over Pickled Onions with Tomato-Bacon Fondue, Yellow Tomato Coulis and Malanga Tumbleweed image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 22

1 red onion
1 cup white vinegar
1 cup water
3 tablespoons salt
4 cloves garlic
1 tablespoon mustard seeds
1 bay leaf
1/4 pound bacon, julienned
1 pint cherry tomatoes
2 cloves garlic
2 ounces rendered bacon fat
Salt and pepper
4 ounces goat cheese
1 yellow tomato
1 tablespoon olive oil
Salt and pepper
1 lemon, juiced
1 malanga
1/4 pound fresh basil
1/4 cup olive oil
4 (4 to 6 ounce) snapper fillets, any kind, red, yellowtail
Flour, to dredge

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 CHOWDER



Tumbleweed Chowder image

Tumbleweed shoots. Native American, contemporary, SW America posted by Jim to a messagboard "It has a taste similar to split pea soup. No recipe I use is "set in stone" and any number of combinations can be used. Usually if I have any leftovers in the fridge they get thrown into another recipe. You have to gather the tumbleweed when it's just coming up about 4" high. Older plants are tough and to my knowledge inedible."

Provided by drhousespcatcher

Categories     Chowders

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

water, to cover
salt & pepper
1 jalapeno pepper
1/2 cup diced smoked ham
1 lb tumbleweed shoots

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.

Nutrition Facts : Calories 1.1, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.1

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling later on.
  • Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. This includes fresh vegetables, fruits, herbs, and spices.
  • Season Your Food: Don't be afraid to season your food! Salt and pepper are essential, but you can also use other spices and herbs to add flavor. Just be careful not to overdo it.
  • Cook Food to the Proper Temperature: Use a meat thermometer to ensure that meat, poultry, and fish are cooked to the proper internal temperature. This will help prevent foodborne illness and ensure that the food is safe to eat.
  • Let Meat Rest: After cooking meat, let it rest for a few minutes before cutting into it. This will allow the juices to redistribute, resulting in more tender and flavorful meat.
  • Use the Right Tools: The right tools can make cooking a lot easier and more enjoyable. Make sure you have a good set of knives, a cutting board, a measuring cup and spoons, and a good pot and pan set.
  • Be Creative: Don't be afraid to experiment in the kitchen. Try new recipes, use different ingredients, and create your own unique dishes. Cooking should be fun, so let your creativity flow!

Conclusion:

Cooking is a skill that takes time and practice to master. But with the right tips and techniques, you can create delicious and memorable meals that will impress your family and friends. So get in the kitchen and start cooking! The more you cook, the better you'll become. And who knows, you might just discover a new passion.

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