Recipe search for Sizzlers Tumbleweed Onion Straws?

Question

or something similar. Any ideas?

For those that of love to say google or yahoo.. or try recipes sites..
already did that.. :) thank you very much though..

medicgvd, the website you have posted is really: www.toprecipes.com an no it is not there. thanks though..

Thumper, cute :), that is for making the blooming onions. The onion straws are a very very very very thin strip of onions that has a some what spicy seasoning and fried or deep fried.. not sure which..

sparks, NOT there

yankeefaninohio, I think that must before cheese or something else.. onion powder on onions? when you think about the ingredients together, doesn't sound like it would work with onions.. thank you

Answer 1

Apparently this is one well-kept secret. The only thing I could find that might come close is the following:

Onion Straws
3 large yellow onions
1/2 gallon whole milk
3 eggs
2 - 3 cups self-rising flour


Slice onions very thin and break into rings or stings (don't know what stings are but that's how the recipe was written.) Combine milk and eggs to make wash. Soak sliced onions in milk wash up to 20 minutes. Roll or dip onions in flour until coated. Deep fry in hot oil until golden brown. Serve with ranch dressing.

Answer 2

Onion Straws Recipe

Answer 3

1) you have to saute the onions in light drizzle of veg. oil like for 10 minutes until they are clear or slightly brown on medium high heat put 1 spoonful or flour in there it thickens it up and 1 spoonful of butter 2) pour some chicken stock over it and leave it there on med. high for 30 minutes -1 hour then when almost half the liquid is remaining pour it into some oven safe little tiny bowl like pots put some roll bread not the ones for sandwiches the ones that a long that you can find in the super market and some cheese right on top put the oven to broil for 5 minutes and let it cool for another 5 best of luckk<3 season with salt and pepper instead of wine use some red vinegar

Answer 4

First you need some tumbleweeds. You might have to travel to find some, or make them.

GREEK GRILLED CHEESE SANDWICHES

This recipe can be prepared in 45 minutes or less.
The importance of vine-ripened tomatoes goes without saying, but don't compromise with the bread, feta, or olive oil, either. This delicious sandwich deserves the best.

1 round loaf of crusty bread (about 8 inches in diameter)
about 5 tablespoons olive oil
1/2 pound feta
1 large tomato
2 teaspoons finely chopped fresh oregano leaves
freshly ground black pepper

Cut four 1/2-inch-thick slices from middle of loaf and brush both sides of each slice with some oil. Cut enough 1/4-inch-thick slices from feta to cover 2 slices of bread and cut tomato into 1/4-inch-thick slices. Assemble 2 sandwiches with feta and tomato slices, seasoning filling with oregano, pepper, and salt.

In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sandwiches until golden, about 2 minutes on each side.

Serves 2.

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

here is a recipe for the tumbleweed spice mix that is used to make them.
2 tablespoons paprika

1 tablespoon cayenne

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon freshly ground white pepper

1 teaspoon freshly ground black pepper

1 tablespoon kosher salt

1 tablespoon garlic powder

1 tablespoon onion powder
Methods/steps
Combine all ingredients in a small bowl. Store in an airtight jar.

Answer 7

The Secret Onion Bloomer
By:The Sleuth
http://frugalliving.about.com/gi/dynamic/offsite.htm?site=http://www.topsecretrecipes.com/sleuth/sleuth4.htm


Ladies and gentleman, are you ready for a trick? The Sleuth will now show you how restaurants turn a 40-cent onion into a 5-dollar menu item. All it takes is some hot oil, spicy breading... and this secret slicing device.

When the three founders of the Outback Steakhouse chain opened the first of their Aussie-themed restaurants in Tampa, Florida, they called on past restaurant experience to develop a unique appetizer that not only tastes great, but is presented with impressive flair. It was Tim Gannon who convinced his partners Chris Sullivan and Bob Basham that the new restaurant could benefit from a special appetizer he had developed while working as vice president at Copeland's dinner-house chain.

Gannon's twist on onion rings is coated with a spicy batter, and is served with special dipping sauce on-the-side (or in the middle, as the case would be). But the big secret to this big onion dish which sets it apart from your typical, everyday onion ring platter is the special technique used to slice the onion so that it comes out of the fryer looking like a giant blooming chrysanthemum. Once this unique onion plate was unveiled to a ravenous public, sales blossomed. The success did not go unnoticed by other chains searching for the next hot, money-making menu item -- especially one with a big, fat profit margin. Soon Outback's Bloomin' Onion became the model for product development kitchen cloning and the most copied new goodie on America's chain restaurant menus.

Today, when you find this dish at rival restaurant chains it's called Awesome Blossom (Chili's) or Texas Tumbleweed (Lonestar Steakhouse), or by any of dozens of other botanically-themed names. While the names may be different, the preparation techniques are basically the same, and all derivative of Outback's original creation. Indeed Outback wants us to be sure we know where the dish was born, and celebrates its invention with a menu that wears a bad drawing of the Bloomin' Onion (which looks more like an artichoke, if you ask me) at the top of the front page, like a crown.

Sure, the spicy batter and dipping sauce make the Bloomin' Onion taste real good, but I know that it is the presentation that makes the dish so appealing. Gannon had to use a special machine to make mass production of the popular side dish easy, and therefore profitable. The top secret machine would need to make a couple dozen 15-degree slices down, and almost completely through the onion, but leave just enough onion unsliced at the bottom so that it would not fall apart when spread open, battered and deep-fried.

I went out on my most recent clandestine mission to find one of these secret onion bloomers, and now I'm proud to say that I have returned victorious, and can bring the pictures to you! Thanks to The Sleuth's Special Field Agents (S.F.A.) I have obtained these images of the secret machine that you used to see only in the back kitchens of restaurants serving the popular onion appetizer. So lock the doors and pull the blinds, while I show you how the pros make a Bloomin' Onion, from start to finish.

As you can see from these pictures, the cast aluminum device is quite large and very sturdy. Suction cup feet attach the device to the counter top, and a large handle protrudes from the top of the device to offer the necessary leverage for a quick, clean cut through a large, firm onion.

To make the dish, first the onion is peeled and the top is slice off. The root-end of the onion is left intact while the onion is sliced. Twenty-four angled blades come down through the onion slicing to about 1/4-inch from the bottom. The blades are raised and the onion is removed from the slicer.

Carefully the cook spreads the "petals" of the onion so that the onion can be completely moistened for battering in a mixture such as milk and egg. After dipping the onion, it is coated with a mixture of flour and spices. This step is the most tedious, as all the nooks and crannies of the onion must be well coated. To ensure that the onion is prepared for frying and that it will keep its crispy, fried crust on, a double coating of batter may be used. Additionally, the onion should rest for at least 15 minutes in the refrigerator so that the gluten in the flour can help bond the batter to the onion like glue.

When the onion has set for a while, it is lowered into a deep-fryer and cooked for approximately 10 minutes, or until the surface of the onion is a crispy, golden brown.

The last step involves removing the center of the onion. A special coring device is pressed down into the middle of the onion, with a twist. When the device is removed, the center of the onion comes with it, roots and all. This piece is then tossed out and a small cup of dipping sauce is placed into the center of the finished onion. The dish is now ready to serve. Viola!

There you have it -- an inside look at the professional machine that makes your fried onion look so purty. But The Sleuth has discovered that this device is not exactly unobtainable. I have found that since these appetizers have become so popular, I can simply go to a restaurant supply outlet and buy an onion bloomer of my own for a measly $500.

Sure, the machine is big and bulky and not too attractive; and I have absolutely no space in this kitchen for such a single-use device. But I figure that after only 108 onions have been prepared, the machine will start paying for itself.

The Sleuth is now looking for a good deal on a bushel of onions.

Answer 8

YOULL CANGO HERE TO GET RECIPES FOR ANY RESTURAND CHECK IT OUT YOULL LIKE WHAT THEY HAVE HERE!!!
http://www.topsecretrecipes.com/


http://www.topsecretrecipes.com/

Answer 9

Lol, its this what you're looking for? http://cgi.ebay.com/Bloomin-Blooming-Onion-Blossom-Maker-Cutter-w-Recipe_W0QQitemZ220020236127QQihZ012QQcategoryZ3202QQssPageNameZWDVWQQrdZ1QQcmdZViewItem