StonedForLife
New member
I'm gonna try and make some when my AK's are ready :wink:
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Cannabis Recipes
- Thread starter Milonix420
- Start date
MsHerbalivation
Member
Dang Milonix... Makes me want to have a harvest party. All the goodies I could fix... wow... Have to make sure everyone has a bed downstairs so they don't have to worry about driving anywhere. They could enjoy all the goodies they want and worry about nothing but having fun.... Harvest Party here I come... 
Milonix420
Member
lol yeah heh
flipmastermike
Member
Hey Milonix,Thanks so much for all the recipes.You have just about every recipe I have seen over the last 15 years 
It has been awhile since I have seen the honey elixers.I have always wanted to try some elixer but have not ventured there yet.
Your post did inspire me to make some brownies tonight.I am in the process of making them now.
Thanks alot for all the recipes,I now have them all in one place
It has been awhile since I have seen the honey elixers.I have always wanted to try some elixer but have not ventured there yet.Your post did inspire me to make some brownies tonight.I am in the process of making them now.
Thanks alot for all the recipes,I now have them all in one place
Milonix420
Member
i know when i frist used the inernet for growing i looked fr things like and they were allover the place so i made a list and add a buch of my own
More Cannabis Goodies
More Cannabis Goodies
WAKE AND BAKE CAKES
1/4 cup flour
2 tablespoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
pinch of cinnamon
2 tablespoons of oil
1/2 cup water
3/4 cup cannabis milk
Pre-heat griddle or frying pan while making the pancake batter. Do this over medium high flame.
Put all of the dry ingredients into a large bowl and mix thoroughly In a separate bowl combine
wet ingredients. Mix well. Pour the wet mixture into the dry and blend. Minimal stirring is required,
and the batter should be somewhat lumpy. This makes the pancakes light and fluffy. If you beat
the batter smooth, your pancakes will be tough n' chewy. Oil griddle slightly - pour batter. Flip the
pancakes when the surface bubble up. You may need to lower the heat a little to keep the pancakes
from burning, but the higher the heat, the lighter the pancakes. Enjoy!
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.
Additional "CANNABIS RECIPES"
http://www.icmag.com/ic/showthread.php?t=12232
More Cannabis Goodies
WAKE AND BAKE CAKES
1/4 cup flour
2 tablespoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
pinch of cinnamon
2 tablespoons of oil
1/2 cup water
3/4 cup cannabis milk
Pre-heat griddle or frying pan while making the pancake batter. Do this over medium high flame.
Put all of the dry ingredients into a large bowl and mix thoroughly In a separate bowl combine
wet ingredients. Mix well. Pour the wet mixture into the dry and blend. Minimal stirring is required,
and the batter should be somewhat lumpy. This makes the pancakes light and fluffy. If you beat
the batter smooth, your pancakes will be tough n' chewy. Oil griddle slightly - pour batter. Flip the
pancakes when the surface bubble up. You may need to lower the heat a little to keep the pancakes
from burning, but the higher the heat, the lighter the pancakes. Enjoy!
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.
Additional "CANNABIS RECIPES"
http://www.icmag.com/ic/showthread.php?t=12232
Last edited:
G
Guest
I love this thread........ I cant wait till I have extra weed to cook with..... I definatly want to try the meat loaf and other entree dishes, lol i need to learn how to cool real food anyway, nice recipes, hehe
sogman
Active member
Ya these recipes's are excellent indeed, I've made my own tea before as well.
I used like 4 grams in double dosage in the same night. Boiled it with hot milk butter vanilla and I tried adding the cinnamon instead of honey. The tea's not as potent as cookies made from cannabutter though. I used to work at an organic bakery on the weekend while I was going to school. I was really good friends with all the pastry chef's there, anyhow one day we were talking about getting high, the 2 gal's that worked there were really fun and made a suggestion. They didn't have any bud on them but I lived really close so I ran home at lunch and brought back a half ounce of juicy fruit. They started sataying the butter and the buds together in a boiling pot. They placed another pot on top of it to keep the stench from escaping. I cant remember how long this process went on for but soon enough the cookies were on the rack cooling down. I grabbed 2 immediatly and munched them down with glee!
I ate a third and wasn't yet feeling any effects. They laughingly advised against anymore but I put 2 away while they were busy lawl. Now I was feeling kinda jittery, but it was really unique from smoking it. I went home and immediatly rolled a fattie. My friend was coming over to visit me in like an hour so i figured I'd get a headstart on the evening. It burned exceptionally well for one of my joints (I usually roll too snug and no air gets through) So anyway what happened next I will never forget, I'm sitting on my couch quite high, higher than I wanted to be actually. It was almost equal to a shroom-out I had only a month earlier. I sat up on my couch and glanced at my zig zag papers on the coffee table. The pack looked like it was the size of a kleenex box or something, this to be honest made me laugh a little till I heard my heart thumping like it was in a drum roll. I prolly shoulda considered force vomiting at this point cause my heart felt like it was attached to an elastic band and somebody was streching and snapped it back into my chest....not a pleasant feeling I might add lawl.
Anyhow my friend showed up late, had to knock 3 times and said he could see me from the porch window stumbling around in my living room like I was on moonshine or something LOL. Bottom Line! Check your portions carefully, If you have experience in food preparation you can make something of a monster with cannabutter!
I used like 4 grams in double dosage in the same night. Boiled it with hot milk butter vanilla and I tried adding the cinnamon instead of honey. The tea's not as potent as cookies made from cannabutter though. I used to work at an organic bakery on the weekend while I was going to school. I was really good friends with all the pastry chef's there, anyhow one day we were talking about getting high, the 2 gal's that worked there were really fun and made a suggestion. They didn't have any bud on them but I lived really close so I ran home at lunch and brought back a half ounce of juicy fruit. They started sataying the butter and the buds together in a boiling pot. They placed another pot on top of it to keep the stench from escaping. I cant remember how long this process went on for but soon enough the cookies were on the rack cooling down. I grabbed 2 immediatly and munched them down with glee!
I ate a third and wasn't yet feeling any effects. They laughingly advised against anymore but I put 2 away while they were busy lawl. Now I was feeling kinda jittery, but it was really unique from smoking it. I went home and immediatly rolled a fattie. My friend was coming over to visit me in like an hour so i figured I'd get a headstart on the evening. It burned exceptionally well for one of my joints (I usually roll too snug and no air gets through) So anyway what happened next I will never forget, I'm sitting on my couch quite high, higher than I wanted to be actually. It was almost equal to a shroom-out I had only a month earlier. I sat up on my couch and glanced at my zig zag papers on the coffee table. The pack looked like it was the size of a kleenex box or something, this to be honest made me laugh a little till I heard my heart thumping like it was in a drum roll. I prolly shoulda considered force vomiting at this point cause my heart felt like it was attached to an elastic band and somebody was streching and snapped it back into my chest....not a pleasant feeling I might add lawl.
Anyhow my friend showed up late, had to knock 3 times and said he could see me from the porch window stumbling around in my living room like I was on moonshine or something LOL. Bottom Line! Check your portions carefully, If you have experience in food preparation you can make something of a monster with cannabutter!
Luther Budbank
Member
I have had good luck substituting 1/3 the flour in any recipe with cannabis. I make sure to bake at less than 350 degrees to not vaporize the THC.
bigdaddyc9
Member
I belive some of those recipes came from Dr Jay-RIP my friend.I have made the tincture and the elixer-both from a huge amount of White Russian trim,popcorn buds,and trichome coverd small fan leaves.I used Everclear as the alcohol.I will let ya know that Im on a Major dose of Oxycontin and am a power puker.I cannot tell you how much I blew chow from some very strong tasting and potent tincture.We had snow where we lived at the time and it was a technicolor scene straight out of the Exorcist.So please if you have stomach issues be careful consuming some of these recipies.I learned the hard way and puked so bad that I felt as though I was having a Heart attack,no shit! I have a new grow of White Russians lot number 524g straight from SeriousSeeds.It is by far the most "drain bamaging" strain I have ever consumed.Peace and One Love friends,BigD
D
dingbang
Great recipes and ideas everyone, thank you all!
farmerpirate
New member
Thank you so much! This is an impressive list!
