Place dandelion blossoms in the boiling water,
Place dandelion blossoms and 4 quarts water in kettle or Dutch oven; boil 30 minutes.
Strain to remove blossoms, then strain through cheesecloth into a large stone or glass jar.
Let stand until cool, then dissolve yeast in 1/2 cup warm water.
Add yeast mixture, raisins, sugar, lemon and orange, cut in small pieces, to dandelion liquid.
Let stand for 2 weeks, stirring each day. Strain through cheesecloth several times until clear.
Add the rum.
Pour into 3 clean wine bottles; seal with cork or screw cap. Makes 3 bottles.
Wash the dandelion blossoms well in a colander.
Gather 1 peck dandelion heads.
Do not collect
visualize the energy in your wine increasing even as the bubbles
Wash blossoms well and drain.
In a large container with cover, pour boiling water over dandelion blossoms and let stand overnight.
The next morning, strain out blossoms and discard them.
Return liquid to container and add sugar.
Boil dandelion blossoms, water and sugar together 15 minutes. Cool.
Add yeast and sliced lemon.
Let stand 5 days; strain and let stand 5 more days.
Put in gallon jugs and put a balloon on top until it quits working, then cork.
Boil dandelion flowers and water for 20 minutes, then strain. Add sugar, orange and lemon slices and boil for another 20 minutes.
Let cool.
When almost cold, add yeast cake.
Let ferment for a week; strain again.
Pour into bottles; leave open for 8 weeks.
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.
Gather dandelion blossoms, no stems.
Boil blooms with rind and juice of oranges and lemons in the water for 1/2 hour.
Let set for 24 hours, then strain.
Add sugar and yeast.
Leave in a covered crock for 2 weeks, steam again and bottle.
Allow to age.
rain.
In crock or wine making container, put a layer
combine the orange, sugar, water, and spices in a large stainless steel or enameled pot.
Slowly bring to a boil, reduce the heat, and simmer for 15 minutes.
Reduce the heat, add the wine, and slowly reheat but do not boil.
Serve warm in mugs.
Serves 8.
Stick cloves into the orange peels making sure to pierce well, place peels in bottom of crock pot.
add wine, sugar and cinnamon.
cover and cook on low 3-4 hours.
place cut oranges out as a garnish for each serving.
tip: add all ingredients to crock and let sit for a few hours to let the flavors blend. cooking time is not reflected in this tip.
Boil the dandelion in water in a pot.
Heat oil in a skillet.
Toss in the garlic and onion and stir-fry until the raw smell of garlic is gone and the onion is light brown in colour.
Add the boiled dandelion and stir-dry till dry.
Transfer into a serving plate.
Serve topped with golden brown crisp fried onion rings.
tay intact while baking but easy to separate once baked).
iced tomatoes with juice, red wine, lemon juice, lemon rind and
nd reserve 2 Tbspn. This recipe will go FAST!
After
Cut dandelion leaf blades away from their midveins, which can be bitter. Chop leaf blades. Transfer to a large bowl; mix in feta cheese, onion, red bell pepper, yellow bell pepper, and garlic.
Stir salad dressing, Worcestershire sauce, and Italian seasoning into the bowl. Cover with plastic wrap and chill until flavors combine, about 1 hour.
Stuff each tomato half with some of the dandelion mixture. Sprinkle with Parmesan cheese.
To prepare this recipe in two batches: melt 1/
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.