20 recipe with weed

How to make cannabutter
Making marijuana butter requires just a few simple steps. Mostly, your time will be spent waiting, however, the longer you wait the better the pot butter. Patience does pay off. The marijuana effect of this weed butter recipe "should" get you stoned. A great benefit of canna butter is that it can be applied to almost any food recipe that requires butter.
Materials you will need:
- A medium sized heavy duty sauce pan/pot with lid. It's important to have the pot the same size as the element that it is on to ensure even heat distribution.
- A wood spoon to mix the material with the water/butter solution in the pot.
- Cheese cloth to strain the material before cooling.
- A bowl large enough to hold and cool the CannaButter material with cover
- A elastic band to go around cheese cloth and bowl
Ingredients you will need:
- 1lbs of unsalted butter.
- 2cups of water.
- 1 ounce of Cannabis. Obviously the better product you use the better the butter will be.
How to make cannabutter
1. Prepare marijuana leaf or bud. You can crush or grind your marijuana leaves using a clean electric coffee grinder for ease, or you can do it by hand with a bud grinder or your hand. The more the leaf and bud is ground the easier it is for THC extraction.
2. Grab your large pot and add the 1lbs of unsalted stick butter. Heat on very low stirring occasionally until melted.
3. Once the butter is melted, add your marijuana leaf or bud, and water to the pot. Mix and bring to a slight simmer with the heat still on low and cover.
4. This is the hardest step! You must wait, the longer you wait the better the bud butter. Let your mixture simmer for no less than two hours, and no more than 24. Yes patience! If the mixture looks like it could use some more water during the wait time feel free to add a little bit more.
I use a slow cooker Instead
5. After you can't wait any longer, remove the bud butter from heat and let it cool until manageable about twenty minute
6. Put the cheese cloth on top of the bowl add the elastic around to hold it.
7. Pour your fresh marijuana butter through the the cheese cloth
8. More extraction for a nice buttery consistency. Squeeze the cheese cloth into your bowl You can repeat this process to remove more of the marijuana remnants if you feel it is necessary.
If you do not have a cheesecloth then i would recommend using an old pair of pantyhose. Cut the foot off the pantyhose and carefully pour your marijuana butter mixture in and squeeze over your bowl.
9. Cover your bowl and place it into the refrigerator to cool. The remaining water will separate from the butter. Once cooled you can easily pour off the excess water, and enjoy your fresh marijuana butter.
Now that you know how to make cannabutter you should try it in one of your favorite recipes that requires butter, like brownies, cake, or cookies.

How to make cannaoil
Making marijuana oil requires just a few simple steps. Mostly, your time will be spent waiting, however, the longer you wait the better the cannaoil. Patience does pay off. The marijuana effect of this weed oil recipe "should" get you stoned. A great benefit of canna oil is that it can be applied to almost any food recipe that requires oil
Materials you will need:
- A slow cooker ( crockpot )
- A wood spoon to mix the cannabis/oil solution in the crockpot.
- Cheese cloth to strain the material before cooling.
- A jar large enough to hold and cool the Cannaoil material with cover
- A elastic band to go around cheese cloth and jar
Ingredients you will need:
- 2.5 ounces of buds. Use the best you can.
- One 48 fluid ounce bottle of canola oil or olive oil
How to make cannaoil
* Put buds in crockpot
* Pour oil over buds
* Turn crockpot to 'low' and cook for 6-12 hours, stirring frequently
* Turn off crockpot and let cool for 30 minutes
* Place cheese cloth over mouth of glass jar, add elastic to hold the cheese cloth
* Pour oil/bud mixture over cheese cloth, straining out plant matter, so only oil enters jar
* Squeeze as much oil out of cheese cloth as you can, then discard plant matter
If you do not have a cheesecloth then i would recommend using an old pair of pantyhose. Cut the foot off the pantyhose and carefully pour your marijuanaoil mixture in and squeeze over your jar.
9. Cover your jar and place it on the counter to let it cool.
Store your remaining oil in the refrigerator, and keep away from light as much as possible.
Now that you know how to make cannaoil you should try it in one of your favorite recipes that requires oil, like salad

Banana sundae with chocolate butter sauce.

Ingrediant

1 banana split lengwise
3 scoops of french vanilla or vanilla bean
1tpl chopped walnuts
chocolate butter sauce (recipie follows) TT
marichino cherries

split the banana lengthwise and put in a sundae dish. add the 3 scoops of vanilla in between the sliced banana. Drizzle or Pour the chocolate butter sauce over the sundae. garnish with walnuts and cherries
Chocolate butter sauce

4oz bitter sweet chocolate chips
3-4 oz grand marnier (the less u use the thicker the finished sauce will be
1 and 1/2 oz canna butter room temp

over a double boiler melt chocolate and grand mariner together and whisk till smooth. remove from heat and whisk in the room temp butter slowly till it all incorportaed. if you do this next step to quickly your sauce will break and and it will be butter with chocolate. when its done it should look creamy and shiny. serve over your sundae.

From
Chef Marijuana Toker

Enjoy
BiLL2oo0

Canna Cheesecake
Ingredients:

Crust:
1 3/4 cups finely crushed graham crackers
1/4 cup finely chopped pecans or walnuts
1/2 teaspoon cinnamon
1/2 cup butter melted

Filling:
3 8-oz packages cream cheese, softened
1 cup sugar
2 tablespoons all purpose flour
1 teaspoon vanilla
1/2 teaspoon finely shreeded lemon peel
2 eggs
1 egg yolk
1/4 cup milk

Instructions:
Combine crushed graham crackers, pecans, and cinnamon. Stir in Canna butter. Press mixture into bottom of ungreased 8-inch springform pan. Set aside.

For filling, beat cream cheese, sugar, flour, vanilla, and lemon peel in large mixing bowl with electric mixer. Add eggs and egg yolk all at once, beating on low speed until combined. Stir in milk.

Pour filling into crust. Place in a shallow baking pan and bake at 375* for 45-50 minutes, or until center appears nearly set when gently shaken.

Cool in pan on wire rack 15 minutes. Loosen from sides of pan; cool 30 minutes more. Remove sides of pan; cool another hour. Cover and chil at least 4 hours.

Canna Cream Puffs
Ingredients:
1 cup water
1/2 cup cannabutter
1/8 teaspoon salt
1 cup All Purpose flour
4 eggs
Chocolat pudding
Instructions:
In a medium pan combine water, butter, and salt. Bring to boiling.
As soon as water boils, add flour all at once, stirring well. TURN OFF HEAT. Stir well until mixture forms a ball. Remove pan from burner and let it cool 10 minutes.
Add eggs, one at a time. Beat well with wooden spoon after each egg.
Preheat oven to 400*, and grease a baking sheet. Drop pastry dough by heaping tablespoons onto baking sheet.
Bake at 400* for 30-35 minutes or until golden.
Remove from baking sheet, cool on a wire rack.
Cut the tops off of each puff and remove any soft dough from the inside.
Fill each puff with chocolat pudding Replace the cream puff top and serve.
Fill the puffs just before serving, or fill and chill for up to 2 hours. Otherwise the bottoms will get soggy. Freeze any unfilled puffs for later use. Just thaw in the fridge, fill and enjoy.

Canna Macaroni
Ingredients:
8 oz macaroni
2 large eggs
1 (12 oz) can evaporated milk
1 teaspoon dried mustard, dissolved in 1 teaspoon water
1/4 cup cannabutter
12 oz (3 cups) shredded cheddar cheese
Salt
Pepper
Tabasco
Instructions:
Bring 2 quarts water to boil in a large pot for the macaroni. Add the macaroni, a little salt, and cook it until almost tender but still a little firm when bitten.
Meanwhile, mix the eggs, half of the evaporated milk, the mustard mixture, tabasco, 1/2 teaspoon salt and 1/2 teaspoon pepper.
Drain the pasta and return it to the pot. Set the pot over low heat and stir in the cannabutter until melted.
Stir in the egg mixture and half of the cheese. Continue to cook over low heat, gradually stirring in the remaining milk and cheddar until its all hot and creamy.

Cannabis Cafe
Ingredients:
100 ml or 3 ½ oz Double cream
1tbs Whisky or your favorite Spirit / liqueur
75g or 3oz Plain or milk chocolate
20g or 1 oz Butter
2g or 1/6th oz Hashish

You could also use some weed but you will need to grind it down as fine as you can
Instructions:

First warm your hashish use a large mettle spoon over a gentle low heat and it will soon begin to crumble to a fine powder, then set aside.

Break the chocolate up into pieces. Using a small pan heat the cream to just boiling then remove from the heat and add the chocolate, butter, booze and hashish.

Mix well until the chocolate has melted and is smooth and then pour into two small pots or cups and pop into the fridge. Now for the hardest part, waiting…

Cannabutter popcorn

Ingredients:
* Cannabutter.
* Plain popcorn.
* Salt.

Cooking Instructions:
Make cannabutter as usual, or melt some hash in butter over low heat. Make some popcorn. Pour your THC butter over the popcorn, add salt and mix well. Don’t forget to lick the bowl afterwards to get every ounce of cannabis goodness!

Chili Marijuana
Ingredients:
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 marijuana
1/2 cup mushrooms
Instructions:
Soak beans overnight in water. In a large 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.

Chocolate Chip Banana Muffins
Ingredients:
3 medium bananas (VERY ripe, 65% brown or more)
1 cup white sugar
2 cups all purpose white flour
1/2 cup Canna oil
1 egg
1 tsp. Baking SODA
1/2 tsp. salt
1 Small Bag of Chocolate chips
Instructions:
Peel and mash the bananas.
Combine the bananas, oil, sugar, and egg. Then combine the flour, baking soda and salt. Then mix the "wet" with the "dry". Mix till smooth. Finally add as many chocolate chips as you want.

You can make bread, or muffins with this recipe. For bread use a loaf pan. For muffins this recipe makes about 12-15 muffins.
BAKE TIME
For bread in a loaf pan cook at 350deg for 45min. And then slice into doses.
For muffins(12-15) in muffin pans cook at 350 for 23-28 min depending on how done you like it.

COMA COOKIES
INGREDIENTS
2 cups All-Purpose Flour
1 1/2 cups Steel Cut Oats
1 1/2 cups Light Brown Sugar
1 cup Granulated Sugar
1 cup Cannabutter
2 Eggs
2 cups Pecans, Chopped
1 cup Raisins
1 cup Dried Cranberries
1 teaspoon Salt
1 teaspoon Baking Soda
2-3 tablespoons Bourbon Vanilla
1 teaspoon Nutmeg, Ground
1 tablespoon Cinnamon, Ground

INSTRUCTIONS
Sift together the dry ingredients, except for the steel cut oats, and set aside. Cream the Cannabutter and sugars, then add vanilla and mix in the eggs. Don’t overwork the butter and sugar or it will break down. Mix dry ingredients with wet ingredients. Mix in oats with a heavy spoon and blend. Fold in the raisins, cranberries, and pecans. Chill the batter. Using a #20 ice cream scooper, drop dough onto greased baking pan at 350 degrees for 15-17 minutes.

Marijuana Drinks - Green Dragon Drink
Green Dragon Drink

Making drinkable marijuana or (Green Dragon):

Green Dragon is an alcohol/THC based drink. It is very simple to make and has very pleasurable effects.

The active ingredient in marijuana is THC, which is not a water-soluble compound. So, the THC has to be extracted using alcohol and then added to food and/or liquid that can then be entered directly into our system through the digestive tract rather than through the lungs.

This type of consumption of marijuana tends to be both slower and more efficient than smoking it. Further the unpleasant effects of smoking heated smoke are completely eliminated. For these reasons this is the favored method of marijuana consumption by many people and medicinal patients.

Note:
The highest proof alcohol available should be used.
(Everclear or similar alcohol is suggested)
Directions:

To do this you must obtain the highest proof alcohol available. This allows for the best results. 190 proof is highly recommended.
Then you need a good quality marijuana.

Rule of Thumb: (About one half gram per ounce of alcohol.)

First break up the marijuana and take out all seeds.You may leave the stems. Then open the bottle of alcohol and pour about a forth of it out. This will allow room for the weed. Then carefully add all broken up herbal matter into the bottle. Put the cap back on and shake.

Store it in a safe area and let it set for approximately 2 to 3 weeks. After the wait, pour the green tinted substance into another container through a strainer. You may use a coffee filter or cheese cloth.

The final product is high proof alcohol laced with high amounts of pure THC.

Preferences:
One may drink the product straight, but this is not recommended. A common way of consumption is to mix three parts 7-Up with one part Green Dragon and a dollop of honey stirred in. Serve over ice.

Grilled Chronic King Salmon

IF A QUAINT DINNER PARTY IS IN THE PLANS AND YOU HAVE A DESIRE FOR A LITTLE GANJA on the gourmet tip, salmon makes a great choice. With this recipe the sauce and salad can be prepared ahead of time and stored in the fridge, and the salmon will grill quickly so you can spend more time with your guests than your oven. Salmon is also a relatively easy thing to cook up and make look great on a plate.

INGREDIENTS:
3.5 to 7g of bud or hash (14g shake)
4 6 to 8oz. salmon filets
1 orange (peeled & quartered)
1/8 cup chopped shallots
1/8 cup white wine
1/8 cup lemon juice
Salt to taste
1/8 cup heavy cream
1/4 lbs. butter
1 red onion sliced very thin
1/2 tbsp fennel
1 orange segmented
1 pinch ground cumin
1/4 tsp olive oil
1/4 red bell pepper, julienne
1 tbsp chopped chives

Descriptions:

For this recipe I prefer to use bud (or hash) instead of shake so the "green" flavor isn't too over-powering. Season the salmon with salt and pepper and grill until cooked through. To make the sauce, add the quartered orange, white wine, lemon juice and shallots to a heavy bottom saucepan and reduce to a syrup. Now add the heavy cream and your bud. Reduce the cream to half and then slowly add in your butter over low heat to maintain THC levels. Strain the sauce and season to taste. In a bowl, mix the orange segments, fennel, cumin, oil, red pepper, chives, onions and salt together. Use as a garnish on top of the salmon steaks.

Peanut Butter Dreams

½ cup Peanut Butter
¾ cup cannabutter
½ cup sugar
1 egg
1/2 brown sugar
½ tsp. vanilla
½ tsp. baking soda
1/4 tsp. salt
1 ¼ cups flour
handful of chocolate chunks
handful of shredded cocunut
put Peanut Butter and butter in mixer bowl
mix until smooth.add sugar,egg, and vanilla.mix until texture is even.add all remaining ingredients until evenly distributed. bake at 350 degrees until edges are somewhat tan take it when still soft in middle . leave on pan for 5 to 7 minutes remove cookies from pan and sprinkle with coconut. serve when wanted. these were exellent. could not put them down.

Enjoy
BiLL2oo0

Spaghetti Sauce

Combine in sauce pan on very low heat...
3 tbs. olive oil
4-6 cloves of minced garlic
1 finely chopped onion
Saute 5 minutes DO NOT BROWN!!
add
1-3 tbs marijuana leaf flour(powdered leaves)
or 2-4 grams powdered BUDS...
Saute another minute
Turn up heat
add
1 can crushed tomatoes(28ozs)
1-2 tsp. sugar
1 tbs soya sauce
2 tsp powdered oregano
1 tsp sage
½ tsp pepper
1 cup red wine
Bring to boil...lower heat and simmer at least one hour
serve with pasta of your choice
6 servings

i like meat so i will throw in a added part
cook 1/2lb of ground beef and Italian Sausage pour off the excess fat and add to the sauce and let simmer

Stoney Brownies
Ingredients:
150 gm butter (salty)
200 gm dark chocolate
1 cup raw sugar
3 eggs
1/2 cup plain flour
Nutmeg and Cinnamon
2 tbsp vanilla essence
2-3 oz dried ground leaf
1/4 cup chopped nuts (if desired)
Instructions:
Pre-heat oven to 175c, grease baking dish at 25x35cm. Over low heat, melt butter and chocolate stirring constantly. Remove from heat and add spices, sugar and eggs. Stir until smooth, add flour, nuts and powdered leaf.
Stir well (add dash of skim milk if necessary), pour into pan and bake for 20 to 25 mins. Cool and cut into 16 to 30 squares according to bravado. Lasts 6 hours. A fantastic way to enjoy chocolate and THC!

stoney carrot cake
INGREDIENTS
• 4 eggs
• ¾ c cannabutter softened
• ½ c applesauce
• 1 c white sugar
• 1 c brown sugar
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans (optional or use a kind u like)

CreamCheese Frosting
• 1/2 cup cannabutter, softened
• 8 ounces cream cheese, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, butter, sugars and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in nuts. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.
This cake is very potent u get kind of a double dose between the frosting and cake.

THE MEAT BALL
Ingredients:
1 lb. Ground beef
1/4 cup chopped onions
1 can cream of mushroom soup
1/4 cup bread crumbs
3 tablespoons weed
3 tablespoons India relish
Instructions:
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.

Toffee


Ingredients:
2 cups brown sugar
1 cup white corn syrup
1 cup green butter
1/2 tin sweetened, condensed milk
Instructions:
Mix all together and boil slowly, wait til it becomes a brown colour. Stir often during the boiling process until it becomes a hard ball when tested in cold water, and leaves the pan when stirring. Remove from stove and beat until thick. Pour into buttered pan. when cooler mark into squares, and when cold break into pieces.

Tzatziki cannaoil

Ingredients
2 (8 ounce) containers plain yogurt
2 cucumbers, peeled and seeded
2 tablespoons canna-oil
1/2 lemon, juiced
1 pinch kosher salt
1 pinch black pepper
1 tablespoon fresh dill, chopped
3 cloves garlic, peeled

Directions
In a food processor or blender, combine the yogurt, cucumber, olive canna-oil, lemon juice, kosher salt, pepper, dill, and garlic. Process until combined. Transfer to a seperate dish, cover, and refrigerate for at least one hour before serving.

For an added kick, drizzle some canna-oil (preferably olive oil based) on top of the mixture while it's in the container and let it sit in for more than 2 hours. This one's perfect for dipping some warm pita bread into, or putting on top of your favorite gyro!