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MARIJUANA
RECIPE
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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