MAKE YOUR OWN DANDELION WINE
This recipe for dandelion flower wine captures the bright color of spring flowers in a bottle and is well worth the wait.
Provided by Leda Meredith
Categories Beverage
Time P2YT3h15m
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Snip off most of the calyxes (green parts) from the base of flowers and all of the stems. It's OK if a little of the green goes in, but too much will result in a bitter wine.
- Compost or discard the calyxes and stems. Put trimmed petals in a nonreactive vessel (no aluminum, copper, or iron).
- Bring water to a boil and pour over flower petals. Let mixture sit for 2 hours.
- Place a colander lined with cheesecloth or butter muslin over a large, nonreactive pot and strain dandelions, pressing gently on the flowers to extract as much of the liquid as possible. Compost or discard dandelion petals.
- Place pot over high heat and bring strained dandelion infusion to a boil.
- Stir in citrus juices and sugar, mixing to dissolve sugar.
- Add lemon and orange zest and chopped raisins. Remove from heat and set aside to cool.
- When mixture has cooled to room temperature, stir in yeast nutrient or cornmeal and wine or baking yeast.
- Cover and leave at room temperature for 10 to 14 days, stirring 3 times each day.
- Strain into a sanitized 1-gallon jug and seal with either a fermentation lock (available from online homebrewing and winemaking supplies) or a balloon with a single pinprick in it. The pinprick allows gasses to escape during active fermentation, but the balloon still keeps detrimental bacteria out.
- After 3 weeks, siphon or carefully pour the liquid into another sanitized jug, leaving behind any yeasty sediment.
- If there is more than 2 inches between the top of the wine and the rim of the bottle, top off with a simple syrup of equal parts sugar and water.
- When wine is clear, rather than cloudy, wait 30 more days and then siphon or carefully pour it into another jug, leaving behind any yeasty sediment on the bottom.
- Refit with an airlock or pricked balloon.
- Repeat this procedure every 3 months for 9 total months until almost no sediment is forming on the bottom of the jug anymore.
- Funnel into sanitized bottles and cork bottles.
- Age for another year before drinking.
Nutrition Facts : Calories 180 kcal, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 10 mg, Sugar 42 g, Fat 0 g, ServingSize 3 1/2 quarts (22 servings), UnsaturatedFat 0 g
THE ULTIMATE LASAGNA
Provided by Tyler Florence
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
- Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.
- In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
- To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.
DANDELION WINE
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
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
CLASSIC LASAGNA RECIPE BY TASTY
When layers of cheesy lasagna come together flawlessly, that's amore! Pile on beefy marinara sauce, delicious noodles, and a blend of cheeses, then kick back and let this lasagna do the bakin'. This classic Italian dinner is easy to whip up and even easier to call your go-to comfort food.
Provided by Betsy Carter
Categories Dinner
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
- In a large bowl, mix together the ground beef and marinara sauce.
- In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
- Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
- Bake the lasagna for 25-30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1-2 minutes, until the top layer of cheese is bubbly and golden brown.
- Let the lasagna cool for 30-45 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 946 calories, Carbohydrate 28 grams, Fat 58 grams, Fiber 2 grams, Protein 68 grams, Sugar 7 grams
EASY LASAGNA
For a supper to please a crowd, Pam Beerens of Evart, Michigan Layers Lasagna noodles with meat sauce and a tasty cottage cheese mixture to make this speedy version of a traditional favorite.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cottage cheese, egg, Parmesan cheese, parsley, oregano and basil. In a greased 13x9-in. baking dish, layer a third of the noodles, sauce, cottage cheese mixture and mozzarella. Repeat layers twice. , Cover and bake at 350° for 30 minutes; uncover and bake 15-20 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 282 calories, Fat 13g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.
EASY LASAGNA I
A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.
Provided by Susan T.
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
- In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
- Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
- Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 701.6 calories, Carbohydrate 62.5 g, Cholesterol 141.8 mg, Fat 30.3 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 14.5 g, Sodium 1058.2 mg, Sugar 12.2 g
DANDELION WINE
Are you tired of having too many dandelions in your yard? Here is a way you can put them to good use! This recipe is taken from a cookbook issued by employees and retirees from Santa Fe railroad in Topeka, KS in 1976. PS: You have to gather the dandelions yourself or pay your kids to do it for you!
Provided by Dan-Amer 1
Categories Easy
Time P24DT10m
Yield 3 quarts
Number Of Ingredients 6
Steps:
- Pour the boiling water over the dandelion blooms and let stand for 3 days and 2 nights. Strain. To the liquid add the remaining ingredients and mix well. Let the mixture stand for 3 weeks then bottle.
Nutrition Facts : Calories 1904.7, Fat 0.7, SaturatedFat 0.1, Sodium 23.1, Carbohydrate 493.5, Fiber 10.5, Sugar 477.7, Protein 4.9
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