Dandelion Pie Recipes

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DANDELION PIE



Dandelion Pie image

Make and share this Dandelion Pie recipe from Food.com.

Provided by neal27

Categories     Cheese

Time 45m

Yield 1 pie, 2-4 serving(s)

Number Of Ingredients 7

2 bunches dandelion greens
2 eggs
1/4 cup olive oil
3/4 cup parmesan cheese
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Clean Dandelions under running water and cut at base to free leaves. Boil for 30 minutes or until tender, drain and cool with cold water. Squeeze out all the water.
  • In a medium bowl mix eggs, salt, pepper, 1/2 of Parmesan cheese and 1/2 of garlic powder.
  • Using a 10" non stick frying pan, put in olive oil, place Dandelions in pan and spread out to cover the entire bottom. Using a salt shaker, salt Dandelions lightly, sprinkle 1/2 of leftover cheese and garlic powder on top of Dandelions. Turn on stove to med-high and fry for 1-2 minute Now the tricky part. For safety, put on a oven mitt, Take a dinner plate and place on top of dandelions, remove from stove and flip over the Dandelions onto plate and re-install into frying pan.
  • Take mixture and pore on Dandelions starting at the edges and working your way to the center. The "pie" won't be completely covered, that's OK. Let cook for 2-4 minutes, Flip the "pie" over again and top with the remaining ingredients.
  • Cut with pizza cutter and serve hot.

Nutrition Facts : Calories 484.4, Fat 42.7, SaturatedFat 11.8, Cholesterol 244.5, Sodium 1807.6, Carbohydrate 4.3, Fiber 0.4, Sugar 1.4, Protein 21.2

DANDELION JELLY



Dandelion Jelly image

I have made this jelly for many years. It has a wonderful honey taste and friends and family are always delighted receive it as a gift.-Donna Bohaty, Rockford, Illinois

Provided by Taste of Home

Time 35m

Yield about 6 half-pints.

Number Of Ingredients 6

2 cups dandelion blossoms
4 cups water
1 package (1-3/4 ounces) powdered fruit pectin
5-1/2 cups sugar
2 tablespoons orange or lemon extract
4 to 6 drops green food coloring, optional

Steps:

  • In a large saucepan, bring dandelion blossoms and water to a boil; boil 4 minutes. , Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place dandelion mixture in prepared strainer. Strain mixture, reserving 3 cups liquid. Discard blossoms., In a Dutch oven, combine pectin and reserved dandelion liquid. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly., Remove from heat; add extract and, if desired, food coloring. Skim off foam. Ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.

DANDELION WINE



Dandelion Wine image

This very old recipe utilizes the bane of homeowners: the dandelion! I found this in 1993 when a flood left our front yard full of beautiful, very large dandelions. The blossoms CANNOT have been sprayed with any pesticides, and should be thoroughly rinsed.

Provided by Elle

Categories     Drinks Recipes

Time P21DT1h10m

Yield 32

Number Of Ingredients 6

1 quart yellow dandelion blossoms, well rinsed
1 gallon boiling water
1 (.18 ounce) package wine yeast
8 cups white sugar
1 orange, sliced
1 lemon slice

Steps:

  • Place dandelion blossoms in the boiling water, and allow to stand for 4 minutes. Remove and discard the blossoms, and let the water cool to 90 degrees F (32 degrees C).
  • Stir in the yeast, sugar, orange slices, and lemon slice; pour into a plastic fermentor, and attach a fermentation lock. Let the wine ferment in a cool area until the bubbles stop, 10 to 14 days. Siphon the wine off of the lees, and strain through cheesecloth before bottling in quart-sized, sterilized canning jars with lids and rings. Age the wine at least a week for best flavor.

Nutrition Facts : Calories 197 calories, Carbohydrate 50.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 9 mg, Sugar 50 g

DANDELION TART



Dandelion Tart image

This tart tastes rich and creamy, though there is no cream in it. When you blanch the dandelion greens, they lose some of their bitterness.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, appetizer, main course, side dish

Time 1h30m

Yield Serves six

Number Of Ingredients 11

1 generous bunch dandelion greens, about 12 ounces
Salt to taste
2 tablespoons extra virgin olive oil
1 small onion, chopped
6 mushrooms, sliced (about 1 cup sliced mushrooms)
1 or 2 garlic cloves (to taste), green shoots removed, minced
4 large or extra large eggs
3/4 cup low-fat milk
Freshly ground pepper
3/4 cup Gruyère cheese, grated (3 ounces)
1 yeasted olive oil crust

Steps:

  • Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the dandelion greens. Blanch four minutes and transfer to the ice water. Drain, squeeze out excess water and chop.
  • Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add a pinch of salt and the mushrooms. Cook, stirring, for four to five minutes, until the mushrooms have softened and the onions are golden. Add the garlic and cook for another minute, then stir in the dandelion greens. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper.
  • Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add 1/2 teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow to sit for 15 minutes before serving. Serve hot or warm.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 281 milligrams, Sugar 3 grams, TransFat 0 grams

FRIED DANDELIONS (APPALACHIAN STYLE)



Fried Dandelions (Appalachian Style) image

This is a recipe handed down by my mother and is a local favorite back in West Virginia, up in the Appalachian Mountains. This recipe consists of picking the largest dandelion flowers and leaving the entire stem behind, battering the flowers up and frying them in butter. Has a flavor similar to that of mushrooms. One word of caution...to avoid a bitter taste, make sure the dandelion flowers you're picking have not been sprayed by dogs or pesticides.

Provided by Micah Funk

Categories     Side Dish     Vegetables

Time 30m

Yield 8

Number Of Ingredients 6

2 cups all-purpose flour
2 tablespoons seasoned salt
1 tablespoon ground black pepper
4 eggs
80 unopened dandelion blossoms, stems removed
½ cup butter

Steps:

  • Combine the flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat the eggs in a mixing bowl, then stir in the dandelion blossoms until completely coated.
  • Melt the butter in a large skillet over medium heat. Remove half of the dandelions from the egg, and allow the excess egg to drip away. Toss in the flour until completely coated, then remove from the flour, tossing between your hands to allow excess flour to fall away. Cook the dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes. Drain on a paper towel-lined plate. Repeat with the remaining dandelions.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 27.2 g, Cholesterol 123.5 mg, Fat 14.5 g, Fiber 1.8 g, Protein 7.2 g, SaturatedFat 8.2 g, Sodium 821.1 mg, Sugar 0.4 g

DANDELION FRITTERS



Dandelion Fritters image

These wild springtime blossoms have a mild, slightly bitter flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

2 cups unsprayed dandelion flowers, wiped clean
1 1/4 teaspoons salt, plus more to taste
1 tablespoon fresh lemon juice
1 cup all-purpose flour
1 cup fine cornmeal
1/4 teaspoon freshly ground pepper
1/2 teaspoon chile powder
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1 large egg
1/4 cup milk
2 cups corn or safflower oil

Steps:

  • When picking dandelions, pinch blossoms off from top of stems. Fill a medium bowl with 4 cups of cool water. Add 1 teaspoon salt and lemon juice. Place dandelions in the bowl and push them down into the water several times to clean them. Drain dandelions upside down on paper towels.
  • In a medium bowl, sift together flour, cornmeal, remaining 1/4 teaspoon salt, pepper, and chile powder. Add thyme, and mix well. In a small bowl, whisk together egg and milk. Pour egg mixture into flour and stir until well combined to form a batter.
  • Pour 1 inch of oil into a 9-inch cast-iron skillet. Heat oil to 375 degrees. Gently dip each flower into batter. Carefully place in hot oil; do not crowd. Fry until golden, about 2 minutes, turn, and fry 1 more minute if necessary. Drain on paper towels. Salt lightly. Serve hot as hors d'oeuvres or a side dish.

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