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MARIJUANA
RECIPES
Marijuana Recipes
FANTASTIC POT PASTA
2 cup shell pasta
1 1/2 cup cannabis milk (1/4 oz. bud or 1/2 oz. leaf)
half of a green (or red or yellow) pepper
half of a onion
a glove of garlic
2 tablespoons margarine (cannabis margarine!)
4 tablespoon flour
1/2 teaspoon wet mustard
fresh dill spice
3 tablespoon nutritional yeast
soy sauce
Boil pasta until complete.
Set aside. In a saucepan, saute veggies until onion is
transparent. Set aside with pasta. Melt margarine completely.
Add flour to produce a thick paste. Add more flour if needed.
Blend in cannabis milk. Wisk until all is blended. Add heat to
make the saute thick. When desired consistency is achieved (be
careful, sauce burns easily), add pasta and veggies. Heat all
together and serve.
HOT REDNECK RED
PEPPER
GANJA LINGUINE
1 lb. hot red pepper linguine
1 1/2 lb. white mushrooms
2 green peppers, cut up
1/8 lb. fine bud or leaf of ganja
1 1/2 stick butter
1/2 pint of half-and-half cream
4 cloves chopped garlic
1 cup chopped fresh basil (or 2 tsp. dry basil)
Take the ganja and heat it in
butter over moderate flame. Cook the butter in a double-boiler
pot, making sure you heat it for at least 20 minutes, making
sure not to burn the butter. Strain out the leaf and set the
butter aside. Cook your linguine, but not too long. Pour your
butter into another pan and add pepper, garlic and mushrooms,
and sauté them a couple of minutes. Then drain the linguine
and add to the sauté mixture. Pour in the cream and let it
slowly reduce. The cream slowly thickens over a low flame.
When it boils off the bottom of the pan, you are ready to eat.
CHRISTMAS JAILHOUSE
SHRIMP WITH PUNA BUTTER AND WEDGE FRIES
1 1/2 cups shrimp
1 cup white vinegar
1 cup vegetable oil
1 cup fresh basil (finely chopped)
1/3 oz. fine ganja leaves
1 stick butter or margarine
2 tsp thyme
2 tsp oregano
3 large baking potatoes
1 cup flour
1 tsp cayenne pepper
2 tsp paprika
1 yellow onion (finely chopped)
3 cloves of garlic (finely chopped)
4 tsp good olive oil
Leave shrimp in shells and
marinate them for two hours in the white vinegar mixed with
basil, thyme and oregano. Meanwhile, melt the butter or
margarine in a double boiler and add the ganja. Heat for 20
minutes, making sure not to burn the butter. Quarter the
potatoes into thick wedges. Place flour, pepper and paprika
into a paper bag. Wet the potato wedges with water and toss
them in the flour and spices until they're coated. Fry the
potatoes until golden brown and set aside. Then sauté the
onion and garlic in the olive oil and toss in the shrimp for a
couple of minutes, until they're tender. Dip the shrimp in a
dish of warm puna butter and you sail with Santa RA.
CHEF RA's SUMMER
TOASTIES
1 loaf whole-wheat bread
1 cup sliced avocado
1 lb farmer's cheese (a white, mild cheese)
2 tsp. ground hemp seed
1 tsp. basil
1/4 oz FINE SINSI
1 stick margarine or butter
To prepare Chef RA's Puna
Butter, melt the butter or margarine in a double boiler and
add the ganja, cooking over a moderate flame for 20 minutes.
(Don't burn the butter!) Strain out the plant matter and set
aside. For the toastie, place slices of cheese, then avocado,
on a piece of bread. Sprinkle with hemp seeds and basil. For
extra variety, add tomato slices and sprouts or sun-dried
tomatoes, and garlic. Top with another slice of bread. Then
drop a tablespoon of Puna Butter into a frying pan and grill
the toastie on both sides, using low heat. Grill with as much
butter as you can without burning the bread, covering the pan
to melt the cheese. Get TOASTED, baby!
BHANG
"From Flavors of India by Shanta Nimbark Sacharoff."
2 cups water
1 ounce marijuana (fresh leaves and flowers of a female plant
preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala [a mixture of cloves, cinnamon, and
cardamon]
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar
Bring the water to a rapid
boil and pour into a clean teapot. Remove any seeds or twigs
from the marijuana, add it to the teapot and cover. Let this
brew for about 7 minutes. Now strain the water and marijuana
through a piece of muslin cloth, collect the water and save.
Take the leaves and flowers and squeeze between your hands to
extract any liquid that remains. Add this to the water. Place
the leaves and flowers in a mortar and add 2 teaspoons warm
milk. Slowly but firmly grind the milk and leaves together.
Gather up the marijuana and squeeze out as much milk as you
can. Repeat this process until you have used about 1/2 cup of
milk (about 4 to 5 times). Collect all the milk that has been
extracted and place in a bowl. By this time the marijuana will
have turned into a pulpy mass. Add the chopped almonds and
some more warm milk. Grind this in the mortar until a fine
paste is formed. Squeeze this paste and collect the extract as
before. Repeat a few more times until all that is left are
some fibers and nut meal. Discard the residue. Combine all the
liquids that have been collected, including the water the
marijuana was brewed in. Add to this the garam masala, dried
ginger and rosewater. Add the sugar and remaining milk. Chill,
serve, and enjoy.
PAN ROASTED CAJUN
DILL SEEDS
2 cups seeds
2 Tbsp. olive oil
1 tsp. chopped garlic
1 tsp. cajun seasoning or seasoned salt with 1/4 tsp. ground
cayenne pepper
1/2 tsp. fresh dill
dash of tamari or soy sauce to taste
1/4 cup raw sunflower kernals
Heat oil in heavy iron
skillet and stir in garlic until fragrant. Add seeds, stir
frequently over medium high heat for about five munutes until
seeds startto snap playfully. Stir in remaining ingredients,
heat for a few minutes longer until seeds are nice and
crunchy.
SILVIA'S HEMP SEED
TREATS
2 tbsp sucanat (organic cane sugar)
1 tbsp water
1/8 cup maple syrup
1/2 cup brown rice syrup
1 cup hemp seeds
1 cup sesame seeds
1 cup sunflower seeds
1/4 cup chopped cashew nuts
Use a double boiler. In top
pot mix first three ingredients until sucanat has dissolved
Add brown rice syrup, seeds and nuts Mix well until seeds are
coated with sweetener Pour into baking pan and press flat
Refrigerate overnight Cut into squares before serving.
FALAFEL GOODFORYA
2 Cups fresh ground hempseeds
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1 Tbsp minced garlic
2 Tbsp chopped parsley
1/4 cup good olive oil
1 beaten egg (optional)
water (1-3 Tbsp)
flour, salt, pepper
Louisiana Hot Sauce
oil for frying
Mix hemp seeds with peppers,
onion, garlic, parsley and toss in olive oil. Add hot sauce to
taste. Add egg and/or water until mixture is wet enough to
shape into balls. Squeeze together. The egg may keep mixture
together better but is not necessary. Roll in flour with salt
and pepper to taste. Heat 2 Tbsp oil in heavy skillet over
medium heat. Gently brown hempseed balls on all sides for 8 to
ten minutes. Serve alone with dip, or in pita pockets with
garlic yogurt sauce and a little sliced onion, cucumber,
lettuce.
BIRD STUFFING
5 cups rye bread crumbs
2 tablespoons poultry seasoning
1/2 cup each of raisins and almonds
1/2 cup celery
1/3 cup chopped onions
3 tablespoons melted butter
1/2 cup chopped grass
2 tablespoons red wine
Mix it all together, and then
stuff it in.
CHILI BEAN POT
2 lbs. pinto beans
1 lb. bacon, cut into two-inch sections
2 cups red wine
4 tablespoons chili powder
1/2 clove garlic
1 cup chopped grass
1/2 cup mushrooms
Soak beans overnight in
water. In a lagre pot pour boiling water over beans and simmer
for at least an hour, adding more water to keep beans covered.
Now add all other ingredients and continue to simmer for
another three hours. Salt to taste. Serves about ten.
POT LOAF
1 packet onion soup mix
1 (16 oz.) can whole peeled tomatoes
1/2 cup chopped grass
2 lbs. ground beef or chicken or turkey
1 egg
4 slices bread, crumbled
Mix all ingredients and shape
into a loaf. Bake for one hour in 400-degree oven. Serves
about six.
STIR FRY BUD
1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1/2 small onion
butter
herbal seasoning of your choice
Slice the peppers lengthwise
into strips about 1/2-3/4 inch wide. Chop the onion. Throw
everything together in a skillet with the butter and sautee.
Serve over rice. Wait an hour. ENJOY!
tips: It's best to use real butter because herbal seasonings
are fat soluble. You want the butter to carry the goodies. Use
of a vegetable-oil-based margarine won't work as well. If
you're cooking this with friends, take turns standing over the
skillet stirring the veggies and seasonings. You don't want
one person to have *all* the fun, as the vapors can be quite
intense.
ACAPULCO GREEN
3 ripe avocados
1/2 cup chopped onions
2 teaspoons chili powder
3 tablespoons wine vinegar
1/2 cup chopped marahuana
Mix the vinegar, grass, and
chili powder together and let the mixture stand for one hour.
Then add avocados and onions and mash it all together. It can
be served with tacos or as a dip.
POT SOUP
1 can condensed beef broth
3 tablespoons weed
3 tablespoons lemon juice
1/2 can water
3 tablespoons chopped watercress
Combine all ingredients in a
saucepan and bring to a boil over medium heat. Place in a
refrigerator for two to three hours, reheat, and serve.
PORK AND BEANS AND
POT
1 large can (1 lb. 13 oz.) pork and beans
1/2 cup grass
4 slices bacon
1/2 cup light molasses
1/2 teaspoon hickory salt
3 pineapple rings
Mix together in a casserole,
cover top with pineapple and bacon, bake at 350 degrees for
about 45 minutes. Serves about six.
THE MEAT BALL
1 lb. hamburger
1/4 cup chopped onions
1 can cream of mushroom soup
1/4 cup bread crumbs
3 tablespoons weed
3 tablespoons India relish
Mix it all up and shape into
meat balls. Brown in frying pan and drain. Place in a
casserole with soup and 1/2 cup water, cover and cook over low
heat for about 30 minutes. Feeds about four people.
SPAGHETTI SAUSE
1 can (6 oz.) tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped grass
1 pinch pepper
1 can (6 oz.) water
1/2 clove minced garlic
1 bay leaf
1 pinch thyme
1/2 teaspoon salt
Mix in large pot, cover and
simmer with frequent stirring for two hours. Serve over
spaghetti.
WEED SESAME SEED
COOKIES
3 oz. ground roast sesame seeds
3 tablespoons ground almonds
1/4 teaspoon nutmeg
1/4 cup honey
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 oz. grass
Toast the grass until
slightly brown and then crush it in a mortar. Mix crushed
grass with all other ingredients, in a skillet. Place skillet
over low flame and add 1 tablespoon of salt butter. Allow it
to cook. When cool, roll mixture into little balls and dip
them into the sesame seeds.
POT COOKIES
for 1 cookie:
1 joint worth of pot
1/4 tsp. oil (just enough to moisten the pot)
1 tbsp. oats
2 tsp. Eier Likoer (or just egg)
(a few raisins?,a bit of brown sugar or molasses?)
mix pot & oil, add rest
and form into cookie on a piece of foil. bake at 350 for 10
min, or until bottom starts to turn brown. Eier Likoer makes
good cookies, it's this yellow stuff usually somewhere around
the Baily's. ingredients are egg yolks, sugar, and alcohol.
CHOCOLATE BUDS
Start with Hershey's Premium Baking Bar Unsweetened Chocolate.
On the back is a recipe for brownies which includes 1 cup
butter, 4 squares of chocolate, 2 cups sugar, 4 eggs, 1 cup of
flour, and vanilla extract. Start with dry hemp leaves and
grind them in a coffee grinder to a fine powder. Put in a
measuring cup until ~75 ml of "green flour" is made.
Fill to the 1 cup mark (250 ml) with regular flour. Proceed
with recipe on box: Heat oven to 350 F, Grease 13x9x2 (inch)
pan. Heat butter and chocolate and stir with wooden spoon
until smooth. Stir in sugar. Add eggs one at a time. Add
vanilla extract and stir in flour mixture. Add nuts if desired
(a very nice touch I think) and bake for 40 minutes. It seemed
to take 10 minutes longer than the box suggested (30 minutes)
to be completely baked through. Makes 3 dozen brownies. Take 2
and wait an hour. Take 4 and cruise for 12 hours. Enjoy!
APPLE POT
4 apples (cored)
1/2 cup brown sugar
1/4 cup water
4 cherries
1/3 cup chopped grass
2 tablespoons cinnamon
Powder the grass in a
blender, then mix grass with sugar and water. Stuff cores with
this paste. Sprinkle apples with cinnamon, and top with a
cherry. Bake for 25 minutes at 350 degrees.
POT BROWNIES
1/2 cup flour
3 tablespoons shortening
2 tablespoons honey
1 egg (beaten)
1 tablespoon water
1/2 cup grass
pinch of salt
1/4 teaspoon baking powder
1/2 cup sugar
2 tablespoons corn syrup
1 square melted chocolate
1 teaspoon vanilla
1/2 cup chopped nuts
Sift flour, baking powder,
and salt together. Mix shortening, sugar, honey, syrup, and
egg. Then blend in chocolate and other ingredients, and mix
well. Spread in an 8-inch pan and bake for 20 minutes at 350
degrees.
BANANA BREAD
1/2 cup shortening
2 eggs
1 teaspoon lemon juice
3 teaspoons baking powder
1 cup sugar
1 cup mashed bannanas
2 cups sifted flour
1/2 cup chopped grass
1/2 teaspoon salt
1 cup chopped nuts
Mix the shortening and sugar,
beat eggs, and add to mixture. Seperately mix bannanas with
lemon juice and add to the first mixture. Sift flour, salt,
and baking powder together, then mix all ingredients together.
Bake for 1 1/4 hours at 375 degrees.
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