seanMcPot
29-12-10, 05:16 AM
just found a few thing's to try cooking an thought i'd share....!!(all c+p)
https://www.thctalk.com/gallery/data/500/cannabis_butter.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63386/title/cannabis-butter/cat/500)
How to make weed butter is the first thing to learn if you’re keen to start cooking with pot. Depending what circles you float in cannabis butter can also be known as CannaButter, weed butter, pot butter, bud butter etc. Although there are a host of names, the recipe and the way we cook it is the same.
Below you’ll find the most comprehensive recipe for weed butter anywhere. Once you’ve cooked pot butter you’ll be cooking your favourite marijuana recipe in no time. So
Cooking/Storage Equipment Required:
- A grinder
- A stove to heat the marijuana butter.
- A medium sized heavy duty sauce pan/pot with lid.
- A measuring cup.
- A whisk or a large fork 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 Cannabis Butter material.
- A heavy duty plastic wrap to handle and compress the weed butter into a smaller, easier to handle shape.
- A freezable container to store the finished CannaButter.
Ingredients:
- 1lbs of unsalted butter.
- 2cups of water.
- 1 ounce of premium, middle or low grade Cannabis depending on strength preference
Preparation:
Firstly lets grind the Cannabis – Its needs to be nice and fine to make marijuana butter. I’d suggest using a coffee grinder for large amounts. Alternatively hand grinding the Cannabis will definitely help develop your technique!
Cooking:
Bring 2cups of water to a covered boil. Once the water is boiling, add your butter and melt it in the water. Reduce the heat and cover pan so the cannabis butter simmering.
Add the ground Cannabis material to the pan. Once you add the finely ground cannabis powder whisk and mix it into the pot thoroughly. Make sure the solution is nice and smooth, you don’t want any lumps in the pot butter crock pot.
Once added replace the lid and simmer on the lowest heat. It’s important when cooking pot butter that you don’t burn the bottom of the pan. This will really effect the taste of the CannaButter.
The CannaButter is now ready to simmer and cook for 22-24 hours. This amount of time is important. It is required to extract the THC from the Cannabis. Once finished take the cannabis butter off the heat.
You are now ready to extract the used Cannabis material from the CannaButter solution.
This is a really straightforward step, we’re just sieving all the little bits of cannabis from the solution, otherwise the cannabis butter will be full of bits.
Place the cheese cloth over an open bowl and ensure that when the liquid is poured through the cheese cloth will not go with it. Pour the cannabis butter solution into the large bowl.
In the cheese cloth you’ll have all the remaining bits of cannabis squeeze and extract as much of the solution from the cheese cloth and material as possible.
Cooling:
Place the bowl with the CannaButter solution into the fridge.
Leave it in the fridge until it has set, normally a few of hours. This will separate the fats from the water. The fat being our beautiful Cannabis Butter.
Removing Your Marijuana Butter and Storing:
Removing the CannaButter is tricky. You basically want to scrape out all of the pot butter that’s at the top of the bowl, leaving the water and other stuff at the bottom. Use a spoon or spatula.
Once you’ve collected all the cannabis butter discard the remaining liquid. Place the cannabis butter in air tight containers and place in the freezer (keeping the CannaButter fresh and the potency high).
Alternatively get cracking on those weed brownies, hash cakes and cannabis cookies you’ve been dying to cook! Oh and don’t forget to give the utensils a good licking, yummy!
The marijuana butter made in the recipe above can be used to make a whole host of things. Why not try some of our other recipes, maybe space cakes, weed brownies or even a hash cookie.
Or simply replace the butter in your favourite recipe with weed butter. Just make sure you tell your guests if you’re having a dinner party!!! Things could get a little out of hand!
Cannabis Oil
If weed butter isn’t your tipple why not give cannabis cooking oil a try. It does exactly the same thing as weed butter and many say is equally as potent. If anything cannabis oil is slightly easier to store than weed butter as you don’t need a fridge or a freezer. Once you make cannabis oil you can store it the same as any other oil, just pop it in the cupboard. Simple!
Storable cannabis cooking oil ingredients
1. 48 ounce bottle of Canola cooking oil
2. One large cooking pot
3. 1 ounce of nuggets or a quarter pound brick weed (or as much trim as you can fit in there.)
4. a metal wire strainer (to drain the oil)
5. a large funnel that fits in the cooking oil bottle
Instructions:
1. Empty the entire bottle of oil into the large pot.
2. HEAT on medium heat on stove until the oil it hot but NOT boiling...about 200 degrees, or just below boiling is great.
3. crumble up marijuana into shake, and pour seeds, stems, and all into pot.
4. keep stirring well about every 10 minutes or so for the next 2 hours. Do NOT allow the mixture to boil, but try to keep it hanging just below the boiling point. Make sure you don’t boil the cannabis oil, if it gets to hot the cannabis will burn and taste horrible.
5. After 2 hours, the oil may appear greenish, and possibly a little brown. This is normal as the resin has been properly extracted from the leaf products.
6. Let the oil cool for half an hour before this step. Carefully strain the cannabis oil through the strainer. Pour the cannabis oil into an equally large container - be sure to squeeze the weed well to get all the cannabis cooking oil out.
7. Funnel the oil back into the bottle and start cooking those lovely weed brownies!
Usage: Use sparingly, remember too much and you’ll be struggling to blink never mind walking or talking. A good rule of thumb is to do like for like with whatever you’re cooking. If it says 2 table spoons of oil, use two table spoons!
Possibly the favourite choice of your average weed smoker is the Weed Brownie or Pot Brownie. The weed brownie (Hash Brownie) has become somewhat of an institution amongst cannabis users. Whether you’re throwing a party or just fancy a change from smoking a fatty, pot brownies are a definite winner. What’s that i hear...’i don’t know how to make weed brownies’, not a problem! Below we have 4 detailed weed brownie recipes that should titillate the taste buds and hopefully get you flying.
Classic Weed Brownies
https://www.thctalk.com/gallery/data/500/classic_weed_brownie1.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63389/title/classic-weed-brownie1/cat/500)
This Weed Brownie recipe makes our version of the classic weed brownie. It’s one of the easiest weed recipes to follow, you definitely don’t need to be a rocket scientist. If you follow the directions carefully you should end up with the most amazing weed brownies. The biggest problem you’ll have is trying not eat them all.
Weed Brownie Ingredients
• 1/2 cup flour
• 3 tablespoons shortening
• 2 tablespoons honey
• 1 egg (beaten)
• 1 tablespoon water
• 1/2 cup grass (ground)
• 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
Turn on the oven and pre-heat to 375 degrees.
The next step is get all ingredients prepared in order to make the weed brownies. You’re going to want to get a big mixing bowl ready to start adding the ingredients.
Start by sifting flour, baking powder, and salt together.
Mix shortening, sugar, honey, syrup, and egg.
Blend or mix in chocolate and other ingredients, and mix well.
Spread in an 8-inch pan and bake for 20 minutes at 350 degrees.
Once the weed brownies are cooked remove from the oven and place on a cooling rack. Its best to let cool before dividing into individual weed brownies. Once cooled, tuck in sit back and relax!
Walnut Pot Brownies
https://www.thctalk.com/gallery/data/500/walnut_pot_brownies.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63393/title/walnut-pot-brownies/cat/500)
The main difference between the classic weed brownies and pot brownies is that we use pot butter or cannabis butter rather than shortening. There’s very little difference in taste, it’s all down to preference. To make pot butter check out the recipe, if you’ve already made it lets crack on with the pot brownie recipe, i know you’re desperate for the finished product.
Pot Brownie Ingredients List
• 150 gm cannabis butter (salty)
• 200 gm dark chocolate
• 1 cup raw sugar
• 3 60 gm eggs
• 1/2 cup plain flour
• Nutmeg and Cinnamon
• 2 tbsp vanilla essence
• 1/4 cup chopped walnuts (crushes)
To make pot brownies Pre-heat oven to 175c, grease baking dish 25x35cm.
Melt pot butter and chocolate over a low heat stirring constantly. Remove from heat and add spices, sugar and eggs.
Stir until smooth, add flour and crushed walnuts. Stir well (add dash of skim milk if necessary), pour into pan and bake for 20 to 25 mins.
Cool and cut the pot brownies in 16 to 30 squares.
We have it good authority from the resident chef that the walnut pot brownies lasts a good 6 hours. Raise the barricades!!!
Peanut Butter Hash Brownies
https://www.thctalk.com/gallery/data/500/peanut_butter_pot_brownie.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63390/title/peanut-butter-pot-brownie/cat/500)
If you like peanut butter and chocolate then these hash brownies are a sure-fire hit. But be careful, there so tasty you’ll want to eat all of them. This is a step-by-step ‘how to make hash brownies’ recipe, it’s more difficult than the weed brownie and walnut pot brownie recipe but well worth it! Let’s get stuck in!
Hash Brownie Ingredients List
• 1/2lb cannabis butter, softened
• 1 3/4 cups sugar
• 1 cup creamy peanut butter
• 2 large eggs plus 1 large yolk
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 1/2 cups semisweet chocolate chips (9 ounces)
• 1/2 teaspoon salt, see note
For icing/glazing:
• 1 1/2 cups semisweet chocolate chips (9 ounces)
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter, softened
To Make Hash brownies:
Preheat oven to 350 degrees F
Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.
Beat together weed butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer speed to low, then mix in flour until just combined.
Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top.
Bake until hash brownies are deep golden, puffed on top and a wooden pick inserted in centre come out with some crumbs adhering, 40 to 45 minutes.
Cool completely in pan on a rack, about 1 1/2 hours.
Make icing: Put chocolate chips (1 1/2 cups) in a heatproof bowl.
Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.
Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
Spread icing on cooled brownies and let stand until set, about 15 minutes, it’ll feel like an age but don’t worry it’s worth the wait!
Store the hash brownies in an air tight container and enjoy with your fellow stoners!!
Space Cake Recipes
Almost as popular as weed brownies comes Space Cakes or Hash Cakes as there also known. The following space cake recipe is for a standard sponge space cake, don’t panic though we’ve got a whole heap of cannabis cakes recipes below. A particular favourite of the chefs is The World of Chocolate Hash Cake, its delicious!
First things first though lets get cracking with the weed recipe below
Classic Space Cake
https://www.thctalk.com/gallery/data/500/space_cake.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63391/title/space-cake/cat/500)
Space Cakes Ingredients:
200 gr. of baking flour
200 CL. of milk
2 eggs
180 grams of sugar
180 grams of butter
a hot oven (200 °c)
a baking form
8 grams of good (light) hash
Put the butter in the microwave for about 20 seconds until it's a fat paste. Mix the hash with 4/5th of the butter. (heat up the hash with a lighter and crumble it in the butter). With the rest of the butter grease the cake tin so you can get the cake out easy when it's done.
Now mix the butter (and hash), flour, eggs and milk and sugar. Keep on mixing it for a few minutes until it's nice and smooth. If it's to dry: at a little milk. Is it to much of a liquid: ad a little flour.
Put the cake in the oven for about 25 minutes.
Check how it looks before opening the oven. If it's big and brown (I think you can imagine how a cake looks like) open the oven and take the space cakes out.
Leave it outside the oven for about 30 minutes to cool down before getting it out of it's the tin.
All that's left once the space cakes cooled is to slice the bad boy up and enjoy with friends or all on your own.
The World of Chocolate Hash Cake
https://www.thctalk.com/gallery/data/500/chocolate_hash_cake.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63388/title/chocolate-hash-cake/cat/500)
We mentioned early that the world of chocolate hash cake is a favourite of ours. It’s a delicious hash cake, so good in fact you’ll be craving a second slice. Be careful though this hash cake isn’t for the feint hearted. It’ll have you in couch lock for a good 6 hours.
In order to make this hash cake recipe you’ll need to have made cannabis butter beforehand. Check out our recipe for cannabis butter.
Ingredients
225 g dark chocolate
225 g cannabis butter
345 g caster sugar, plus an extra pinch
6 eggs, separated into yolks and whites
120 g ground almonds
145 g soft white breadcrumbs
30 g plain flour
4 tsp vanilla essence
For the icing
85 g cocoa powder
225 g icing sugar
130 g butter
170 g caster sugar
6 tbsp water
Method
1. Preheat the oven to 160C/gas 3. Grease and line a 24cm round cake tin.
2. For the space cake: melt the chocolate in a double boiler, or in a bowl placed over a pan of boiling water.
3. Cream the cannabis butter with 345g sugar until pale and softened.
4. Gradually beat in the egg yolks and stir in the almonds. Fold in the cool melted chocolate, breadcrumbs, flour and vanilla essence.
5. In a separate bowl, whip the egg whites with a pinch of sugar until stiff but not dry. Fold into the cake mixture and pour into the prepared cake tin.
6. Bake for 1 hour until firm to the touch.
7. For the icing: sieve the cocoa and icing sugar into a bowl.
8. Warm the butter, sugar and water in a microwave or double boiler and simmer until the sugar has dissolved.
9. Add the liquid to the dry mixture and combine until thickened.
10. Spread the icing over the cooled hash cake.
This is a beautiful hash cake, I'm sure you’ll agree! Be sure to share with your friends.
Zingy Lemon Space Cake
https://www.thctalk.com/gallery/data/500/zingy_lemon_drizzle_space_cake.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63392/title/zingy-lemon-drizzle-space-cake/cat/500)
For those of you that like fruity space cakes we have the Zingy Lemon Space Cake. This recipe has been adapted from original old space cakes recipes. They really know what they’re doing when cooking with marijuana.
Let’s get going, this is a real zesty little space cake!
(Note if you’ve already made cannabis butter use 75g of cannabis butter to make your space cakes just remember to take out the ground cannabis from the ingredients)
Ingredients
200g plain flour
3.5-5g Weed or Cannabis (ground)
1/2 teaspoon salt
1 teaspoon baking powder
75g butter
200g caster sugar
2 eggs
125ml milk
1 teaspoon lemon zest
60g chopped walnuts
100g caster sugar
1 lemon, juiced
1.Whisk together flour, salt and baking powder.
2.In a large bowl, cream butter, 200g sugar and eggs together until light and fluffy. Sprinkle the ground hash or cannabis and mix. Add milk alternately with flour mixture in two parts; mix well. Stir in grated lemon zest and nuts. Pour mixture into greased and floured 23x13cm loaf tin.
3.Bake at 180 C / Gas mark 4 for 60 minutes. Allow space cakes to cool in the tin for 5 minutes.
4.Mix together 100g sugar and the juice of one lemon to make a glaze. Remove from tin. Pour glaze over warm bread.
Carrot Cannabis Cake
https://www.thctalk.com/gallery/data/500/cannabis_carrot_cake.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63387/title/cannabis-carrot-cake/cat/500)
Another cracking recipe here is this Carrot Cannabis Cake. The recipe below is really easy to follow and you’ll end up with the tastiest carrot space cake knocking about!
Ingredients:
4 eggs
2 cups sugar
1.5 cups veg. Oil/Cannabis Butter melted
3 cups of shredded carrots (~5-6 medium-sized carrots)
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup chopped walnuts
Directions:
1. Simmer oil on a low temperature. Shred as much marijuana as desired into a *fine* powder and combine with oil on LOW temperature. Let marijuana/oil simmer for approximately 1 hour.
2. Mix eggs, sugar, and oil/marijuana mixture together until well blended.
3. Add carrots
4. Add flour, baking powder, baking soda, salt, and cinnamon
5. Mix well and add chopped walnuts
6. Bake in a greased or non-stick circular pan or mold at 325 F for 1-1.5 hours.
7. Let the carrot space cake cool, serve chilled, and chill!
All of the above marijuana recipes are designed to be easy to follow. Its more fun cooking with pot when its’s easy and let’s be honest you don’t want to work ourselves too hard! We’ve tried and tested the space cake recipes, in our opinion they’re great.
So give the marijuana recipes a go and let us know how well cooking with pot works for you!
And heres a few "diffrent" method's/food's to try
Chilli Con Cannabis
https://www.thctalk.com/gallery/data/500/marijuana_recipe_chili_con_cannabis.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63395/title/marijuana-recipe-chili-con-cannabis/cat/500)
Chilli Con Carne is an institution. We’re changing a classic to recipe to add a little ‘extra herb’. We’re cooking with marijuana in this chilli recipe. We’re certain you’ll like the added ingredient!
The chilli flakes provides a significant kick, use it sparingly or you’ll be clasping for the water. The other kick comes from the cannabutter. Be careful when cooking with weed not too add to much, you’ll regret being a little over indulgent.
Marijuana Recipe Ingredients
2 15oz cans of premium black beans (drained)
2 15oz cans of black-eyed peas (drained)
2 15oz cans of dark red kidney beans (drained)
2 medium sized sweet onions chopped
8-12 ripe plum tomatoes chopped
1/3 cup dry red wine
1-2 pounds of chopped beef (stir-fry style)
1-2 tablespoons cumin
2 tablespoons chili powder
1-2 tablespoons dried New Mexico chili flakes
3 tablespoons Lea and Perrins
3-4 large tablespoons high quality cannabis butter
Directions:
Place the beans in a large pot under low heat. When steam begins to rise add the spices, wine, liquid smoke, and Lea and Perrins. After about 30 minutes to one hour (with occasional stirring), add the tomatoes and onions. Stir-fry the beef in a small amount of extra virgin olive oil to which you’ve added 6-8 cloves of fresh garlic. Add the browned beef to the pot (the cooking one silly).
Allow the chili to cook with weed slowly for 1-2 hours over low heat with stirring. Add the pot butter no more than 30 minutes prior to serving. Blend the butter in.
Extras!!! Serve with corn chips or rice or role it in a tortilla, whatever you prefer!
Weed Omlette
https://www.thctalk.com/gallery/data/500/marijuana_recipes_weed_omlette.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63398/title/marijuana-recipes-weed-omlette/cat/500)
The key to this recipe is the weed butter. Again, check out the bud butter/pot butter recipe on the website before making this. We all know omelettes are pretty easy to make
Ingredients:
50g weed butter
2/3 Eggs
1 Medium Onion (sliced)
Salt,
Milk,
Cheese (cheddar cheese if you have it)
Red Pepper/Capsicum (sliced and diced)
Ok this is a pretty simple recipe to start you on the road to cooking marijuana.
Crack the eggs and add yoke and white for all eggs in your jug. Add a pinch of salt and pepper and a drop of milk. Whisk until its nice and smooth.
Then add approx 50g of bud butter, we’re really cooking marijuana. Cream the Bud Butter in along with your grated cheese and add all to the milk.
Whisk again until you get a creamy paste.
(Note: Whilst your doing this, if you want anything else added to the Omelette like mushrooms, its best you begin to fry them now)
Add a drop of oil to your frying pan and turn heat on really low, allow the pan to heat up. Fry off the onion and pepper for 5mins.
Then simply add your paste and let it cook. You’re cooking marijuana guys! Flip the omelette or grill for a few minutes.
Serve with a slice of toast and get stuck into the weed omelette!
Grilled Canna Vegetables
https://www.thctalk.com/gallery/data/500/marijuana_recipe_grilled_canna_vegetables.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63396/title/marijuana-recipe-grilled-canna-vegetables/cat/500)
These veggies make a cracking side dish or you can cook them a stoney snack, which ever you prefer. The key to cooking cannabis in this recipe is steam. It allows you to cook marijuana without burning it. Burning the weed is what we want to avoid.
Ingredients :
1 tablespoon olive oil
1 clove garlic, minced
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed; or 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1/4 teaspoon salt
4 cups mixed vegetables, such as eggplant chunks; halved small yellow squash, zucchini, or patty pan squash; green beans; red onion wedges; and/or sliced yellow, red, or green sweet pepper
1 1/2 cups of high quality cannabis
Directions :
Preheat the oven to 200C
In a medium mixing bowl combine the cannabis flowers, olive oil, garlic, rosemary or basil, and the salt.
Add the vegetables to oil mixture, tossing to coat. Spoon vegetable mixture onto a 24x12-inch piece of heavy foil. Bring opposite edges of foil together; seal tightly with a double fold. Fold in remaining ends to completely enclose vegetables, leaving a little space for steam to build, cooking cannabis.
Place the foil parcel in the oven for about 20 minutes. This will allow you cook marijuana and soften the vegetables. Turn the packet half way through to allow the veg to cook through.
Season vegetables to taste with fresh ground pepper. Makes 4 side-dish servings.
Ganja Lasagne
https://www.thctalk.com/gallery/data/500/cooking_with_marijuana_ganja_lasagne.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63394/title/cooking-with-marijuana-ganja-lasagne/cat/500)
We all love a good lasagne especially one with a little kick. Its all about cooking with weed and this recipe allows you to do that. You’d never know we’ve even added any marijuana to the recipe when you taste it. Its this that makes the difference when cooking with weed. Lest get cracking.
Ingredients:
375 (1pkg) Oven Ready Lasagne
680ml Spaghetti Sauce
250ml (1 cup) water
450g (1lb) ground beef/minced beef
1 large union, sliced
1 tbsp dried grated cannabis buds 185ml (3/4 cup)
Parmesan cheese,
450g (1 lb) Ricotta cottage cheese
225g (1/2 lb) Mozzarella ,
grated Salt, Pepper to taste
1 egg beaten
2 cups Spinach
A dash of Nutmeg
Firstly Preheat oven to 200 C (375 F). Its essential to have everything prepared before you start cooking. It makes cooking with weed a whole lot easier.
In a saucepan fry of the onion and ground beef. Drain fat, add spaghetti sauce and
250 ml water, bring to a boil.
In a large bowl mix together ricotta cheese, beaten egg, mozzarella
cheese, 60ml parmesan cheese, spinach, finely grated ganja, and nutmeg.
Add salt and pepper if desired.
To Assemble: Spread a layer of hot spaghetti sauce mixture in bottom
of 4 L (13' x 9' x 2') pan.
Layer lasagne, ½ cheese mixture, 1/3 sauce mixture, lasagne, remaining
sauce mixture. Top with parmesan cheese.
Bake at 200 C (375 F) covered with aluminium foil for 40 minutes.
Remove foil and bake for 15 more minutes.
IMPORTANT, let stand for 5 to 10 minutes before cutting.
Serves 6-8. There you have it a great tasting ganja lasagne. Be careful not to eat too many slices, when you cook marijuana it can be deceptively strong!
Cannabis Pot Roast
https://www.thctalk.com/gallery/data/500/marijuana_recipe_pot_roast.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63397/title/marijuana-recipe-pot-roast/cat/500)
We’re now getting into the ‘advanced’ marijuana recipes section of the site. So far the weed recipes have been pretty straight forward. The cannabis pot roast is a little more difficult than the other weed recipes but the reward is definitely in the eating!
The key to cooking this weed recipe is having all your ingredients ready to go. You fail to prepare, you prepare to fail!
Ingredients:
3-4 pound chuck roast-tied
8-16 oz of fresh baby carrots
2-3 pounds small white rose potatoes-washed and quartered
½ stalk of celery- chopped
3 medium sweet onions-chopped
1 8oz package of frozen peas
1\3 cup extra virgin olive oil
2 teaspoons minced garlic
1 ½ cups good red wine (try Zinfandel)
3-4 cups beef broth
1 tablespoon cracked black pepper
1-teaspoon kosher salt
2 tablespoons of Lea and Perrins
1-2 bay leaves (remove before serving)
1-2 cups seasoned flour (pinch of salt/pepper/ plus a teaspoon of
“essence”
3 tablespoons of kief butter or better bud butter
2Tbl cracked black pepper, 1Tbl paprika, 1Tbl salt,
1Tbl onion powder, 1Tbl cayenne pepper, 1Tbl granulated garlic, 2Tbl
bud butter.
Directions:
Heat the oil and sauté the onions until clear in a large and deep flame
proof pot. Roll the roast in seasoned flour shaking off the excess and
set aside. Deglaze the pot with some of the red wine and bring back to
high heat. Brown the roast on all sides (takes about 5-7 minutes) in
the cooked onions, wine, and flour.
Add the beef stock, wine, garlic, vegetables, Lea and Perrins, and
spices. Make sure the liquid just barely covers the roast. Bring up to
heat then reduce the heat down to about as low as it will go. Cook
covered for one to one and half hours or until the vegetables are fork
tender, turning the roast every 30-60 minutes. Remove vegetables and
set aside warm for later (if you leave them in you get veggie mush).
Add the bud butter, cover again and cook for an additional 2-21\2 hours or until the roast is fork tender. Remove roast and set aside for 15 minutes. If you carve the roast before it “sets” the juices will run out.
Serve the pot roast with vegetables of your choice and nice jug of gravy!
That’s a cracking cannabis pot roast weed recipes that I’m sure you’ll love making as much as we did!
Santana Weed Soup
https://www.thctalk.com/gallery/data/500/marijuana_recipe_santana_weed_soup.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63399/title/marijuana-recipe-santana-weed-soup/cat/500)
This is a hearty soup even when you don’t cook marijuana with it! When you do cook marijuana as an ingredient it definitely heightens the experience of Santana soup. Lets get down to business, here goes.
Ingredients:
4 pounds red potatoes
2 sweet yellow onions
1\2 pint heavy cream
1\2 pound sharp cheddar cheese- shredded
1-quart chicken stock
6 sprigs fresh thyme
3-4 tablespoons sweet dairy butter
3-4 tablespoons bud butter
1\2 pound bacon
3 tablespoons tawny Port
Salt and pepper to taste
3 tablespoons fresh chopped parsley
Directions:
Bring the chicken stock to a boil then simmer. Add the sprigs of fresh thyme. Wash, peel, and rough chop the potatoes. Boil the potatoes in salted water until soft. Caramelize the onions (chopped) in the butter with salt and pepper. Add the onions and bud butter to the stock. Be careful not to cook the marijuana on a too high heat or the butter will burn. Rinse the potatoes in cold water and add them to the stock. Slow simmer for at least two hours.
Add the tawny port, then the cream. Using a hand mixer, blend the ingredients and simmer for another thirty minutes. Add the cheddar cheese and blend once again.
Serve with some crusty bread and enjoy.
another little thing i would'nt mind trying to make is..............THC-TOFFEE
all this food's making me hungry........!!
McPot:joint:
https://www.thctalk.com/gallery/data/500/cannabis_butter.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63386/title/cannabis-butter/cat/500)
How to make weed butter is the first thing to learn if you’re keen to start cooking with pot. Depending what circles you float in cannabis butter can also be known as CannaButter, weed butter, pot butter, bud butter etc. Although there are a host of names, the recipe and the way we cook it is the same.
Below you’ll find the most comprehensive recipe for weed butter anywhere. Once you’ve cooked pot butter you’ll be cooking your favourite marijuana recipe in no time. So
Cooking/Storage Equipment Required:
- A grinder
- A stove to heat the marijuana butter.
- A medium sized heavy duty sauce pan/pot with lid.
- A measuring cup.
- A whisk or a large fork 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 Cannabis Butter material.
- A heavy duty plastic wrap to handle and compress the weed butter into a smaller, easier to handle shape.
- A freezable container to store the finished CannaButter.
Ingredients:
- 1lbs of unsalted butter.
- 2cups of water.
- 1 ounce of premium, middle or low grade Cannabis depending on strength preference
Preparation:
Firstly lets grind the Cannabis – Its needs to be nice and fine to make marijuana butter. I’d suggest using a coffee grinder for large amounts. Alternatively hand grinding the Cannabis will definitely help develop your technique!
Cooking:
Bring 2cups of water to a covered boil. Once the water is boiling, add your butter and melt it in the water. Reduce the heat and cover pan so the cannabis butter simmering.
Add the ground Cannabis material to the pan. Once you add the finely ground cannabis powder whisk and mix it into the pot thoroughly. Make sure the solution is nice and smooth, you don’t want any lumps in the pot butter crock pot.
Once added replace the lid and simmer on the lowest heat. It’s important when cooking pot butter that you don’t burn the bottom of the pan. This will really effect the taste of the CannaButter.
The CannaButter is now ready to simmer and cook for 22-24 hours. This amount of time is important. It is required to extract the THC from the Cannabis. Once finished take the cannabis butter off the heat.
You are now ready to extract the used Cannabis material from the CannaButter solution.
This is a really straightforward step, we’re just sieving all the little bits of cannabis from the solution, otherwise the cannabis butter will be full of bits.
Place the cheese cloth over an open bowl and ensure that when the liquid is poured through the cheese cloth will not go with it. Pour the cannabis butter solution into the large bowl.
In the cheese cloth you’ll have all the remaining bits of cannabis squeeze and extract as much of the solution from the cheese cloth and material as possible.
Cooling:
Place the bowl with the CannaButter solution into the fridge.
Leave it in the fridge until it has set, normally a few of hours. This will separate the fats from the water. The fat being our beautiful Cannabis Butter.
Removing Your Marijuana Butter and Storing:
Removing the CannaButter is tricky. You basically want to scrape out all of the pot butter that’s at the top of the bowl, leaving the water and other stuff at the bottom. Use a spoon or spatula.
Once you’ve collected all the cannabis butter discard the remaining liquid. Place the cannabis butter in air tight containers and place in the freezer (keeping the CannaButter fresh and the potency high).
Alternatively get cracking on those weed brownies, hash cakes and cannabis cookies you’ve been dying to cook! Oh and don’t forget to give the utensils a good licking, yummy!
The marijuana butter made in the recipe above can be used to make a whole host of things. Why not try some of our other recipes, maybe space cakes, weed brownies or even a hash cookie.
Or simply replace the butter in your favourite recipe with weed butter. Just make sure you tell your guests if you’re having a dinner party!!! Things could get a little out of hand!
Cannabis Oil
If weed butter isn’t your tipple why not give cannabis cooking oil a try. It does exactly the same thing as weed butter and many say is equally as potent. If anything cannabis oil is slightly easier to store than weed butter as you don’t need a fridge or a freezer. Once you make cannabis oil you can store it the same as any other oil, just pop it in the cupboard. Simple!
Storable cannabis cooking oil ingredients
1. 48 ounce bottle of Canola cooking oil
2. One large cooking pot
3. 1 ounce of nuggets or a quarter pound brick weed (or as much trim as you can fit in there.)
4. a metal wire strainer (to drain the oil)
5. a large funnel that fits in the cooking oil bottle
Instructions:
1. Empty the entire bottle of oil into the large pot.
2. HEAT on medium heat on stove until the oil it hot but NOT boiling...about 200 degrees, or just below boiling is great.
3. crumble up marijuana into shake, and pour seeds, stems, and all into pot.
4. keep stirring well about every 10 minutes or so for the next 2 hours. Do NOT allow the mixture to boil, but try to keep it hanging just below the boiling point. Make sure you don’t boil the cannabis oil, if it gets to hot the cannabis will burn and taste horrible.
5. After 2 hours, the oil may appear greenish, and possibly a little brown. This is normal as the resin has been properly extracted from the leaf products.
6. Let the oil cool for half an hour before this step. Carefully strain the cannabis oil through the strainer. Pour the cannabis oil into an equally large container - be sure to squeeze the weed well to get all the cannabis cooking oil out.
7. Funnel the oil back into the bottle and start cooking those lovely weed brownies!
Usage: Use sparingly, remember too much and you’ll be struggling to blink never mind walking or talking. A good rule of thumb is to do like for like with whatever you’re cooking. If it says 2 table spoons of oil, use two table spoons!
Possibly the favourite choice of your average weed smoker is the Weed Brownie or Pot Brownie. The weed brownie (Hash Brownie) has become somewhat of an institution amongst cannabis users. Whether you’re throwing a party or just fancy a change from smoking a fatty, pot brownies are a definite winner. What’s that i hear...’i don’t know how to make weed brownies’, not a problem! Below we have 4 detailed weed brownie recipes that should titillate the taste buds and hopefully get you flying.
Classic Weed Brownies
https://www.thctalk.com/gallery/data/500/classic_weed_brownie1.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63389/title/classic-weed-brownie1/cat/500)
This Weed Brownie recipe makes our version of the classic weed brownie. It’s one of the easiest weed recipes to follow, you definitely don’t need to be a rocket scientist. If you follow the directions carefully you should end up with the most amazing weed brownies. The biggest problem you’ll have is trying not eat them all.
Weed Brownie Ingredients
• 1/2 cup flour
• 3 tablespoons shortening
• 2 tablespoons honey
• 1 egg (beaten)
• 1 tablespoon water
• 1/2 cup grass (ground)
• 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
Turn on the oven and pre-heat to 375 degrees.
The next step is get all ingredients prepared in order to make the weed brownies. You’re going to want to get a big mixing bowl ready to start adding the ingredients.
Start by sifting flour, baking powder, and salt together.
Mix shortening, sugar, honey, syrup, and egg.
Blend or mix in chocolate and other ingredients, and mix well.
Spread in an 8-inch pan and bake for 20 minutes at 350 degrees.
Once the weed brownies are cooked remove from the oven and place on a cooling rack. Its best to let cool before dividing into individual weed brownies. Once cooled, tuck in sit back and relax!
Walnut Pot Brownies
https://www.thctalk.com/gallery/data/500/walnut_pot_brownies.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63393/title/walnut-pot-brownies/cat/500)
The main difference between the classic weed brownies and pot brownies is that we use pot butter or cannabis butter rather than shortening. There’s very little difference in taste, it’s all down to preference. To make pot butter check out the recipe, if you’ve already made it lets crack on with the pot brownie recipe, i know you’re desperate for the finished product.
Pot Brownie Ingredients List
• 150 gm cannabis butter (salty)
• 200 gm dark chocolate
• 1 cup raw sugar
• 3 60 gm eggs
• 1/2 cup plain flour
• Nutmeg and Cinnamon
• 2 tbsp vanilla essence
• 1/4 cup chopped walnuts (crushes)
To make pot brownies Pre-heat oven to 175c, grease baking dish 25x35cm.
Melt pot butter and chocolate over a low heat stirring constantly. Remove from heat and add spices, sugar and eggs.
Stir until smooth, add flour and crushed walnuts. Stir well (add dash of skim milk if necessary), pour into pan and bake for 20 to 25 mins.
Cool and cut the pot brownies in 16 to 30 squares.
We have it good authority from the resident chef that the walnut pot brownies lasts a good 6 hours. Raise the barricades!!!
Peanut Butter Hash Brownies
https://www.thctalk.com/gallery/data/500/peanut_butter_pot_brownie.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63390/title/peanut-butter-pot-brownie/cat/500)
If you like peanut butter and chocolate then these hash brownies are a sure-fire hit. But be careful, there so tasty you’ll want to eat all of them. This is a step-by-step ‘how to make hash brownies’ recipe, it’s more difficult than the weed brownie and walnut pot brownie recipe but well worth it! Let’s get stuck in!
Hash Brownie Ingredients List
• 1/2lb cannabis butter, softened
• 1 3/4 cups sugar
• 1 cup creamy peanut butter
• 2 large eggs plus 1 large yolk
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 1/2 cups semisweet chocolate chips (9 ounces)
• 1/2 teaspoon salt, see note
For icing/glazing:
• 1 1/2 cups semisweet chocolate chips (9 ounces)
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter, softened
To Make Hash brownies:
Preheat oven to 350 degrees F
Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.
Beat together weed butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer speed to low, then mix in flour until just combined.
Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top.
Bake until hash brownies are deep golden, puffed on top and a wooden pick inserted in centre come out with some crumbs adhering, 40 to 45 minutes.
Cool completely in pan on a rack, about 1 1/2 hours.
Make icing: Put chocolate chips (1 1/2 cups) in a heatproof bowl.
Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.
Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
Spread icing on cooled brownies and let stand until set, about 15 minutes, it’ll feel like an age but don’t worry it’s worth the wait!
Store the hash brownies in an air tight container and enjoy with your fellow stoners!!
Space Cake Recipes
Almost as popular as weed brownies comes Space Cakes or Hash Cakes as there also known. The following space cake recipe is for a standard sponge space cake, don’t panic though we’ve got a whole heap of cannabis cakes recipes below. A particular favourite of the chefs is The World of Chocolate Hash Cake, its delicious!
First things first though lets get cracking with the weed recipe below
Classic Space Cake
https://www.thctalk.com/gallery/data/500/space_cake.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63391/title/space-cake/cat/500)
Space Cakes Ingredients:
200 gr. of baking flour
200 CL. of milk
2 eggs
180 grams of sugar
180 grams of butter
a hot oven (200 °c)
a baking form
8 grams of good (light) hash
Put the butter in the microwave for about 20 seconds until it's a fat paste. Mix the hash with 4/5th of the butter. (heat up the hash with a lighter and crumble it in the butter). With the rest of the butter grease the cake tin so you can get the cake out easy when it's done.
Now mix the butter (and hash), flour, eggs and milk and sugar. Keep on mixing it for a few minutes until it's nice and smooth. If it's to dry: at a little milk. Is it to much of a liquid: ad a little flour.
Put the cake in the oven for about 25 minutes.
Check how it looks before opening the oven. If it's big and brown (I think you can imagine how a cake looks like) open the oven and take the space cakes out.
Leave it outside the oven for about 30 minutes to cool down before getting it out of it's the tin.
All that's left once the space cakes cooled is to slice the bad boy up and enjoy with friends or all on your own.
The World of Chocolate Hash Cake
https://www.thctalk.com/gallery/data/500/chocolate_hash_cake.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63388/title/chocolate-hash-cake/cat/500)
We mentioned early that the world of chocolate hash cake is a favourite of ours. It’s a delicious hash cake, so good in fact you’ll be craving a second slice. Be careful though this hash cake isn’t for the feint hearted. It’ll have you in couch lock for a good 6 hours.
In order to make this hash cake recipe you’ll need to have made cannabis butter beforehand. Check out our recipe for cannabis butter.
Ingredients
225 g dark chocolate
225 g cannabis butter
345 g caster sugar, plus an extra pinch
6 eggs, separated into yolks and whites
120 g ground almonds
145 g soft white breadcrumbs
30 g plain flour
4 tsp vanilla essence
For the icing
85 g cocoa powder
225 g icing sugar
130 g butter
170 g caster sugar
6 tbsp water
Method
1. Preheat the oven to 160C/gas 3. Grease and line a 24cm round cake tin.
2. For the space cake: melt the chocolate in a double boiler, or in a bowl placed over a pan of boiling water.
3. Cream the cannabis butter with 345g sugar until pale and softened.
4. Gradually beat in the egg yolks and stir in the almonds. Fold in the cool melted chocolate, breadcrumbs, flour and vanilla essence.
5. In a separate bowl, whip the egg whites with a pinch of sugar until stiff but not dry. Fold into the cake mixture and pour into the prepared cake tin.
6. Bake for 1 hour until firm to the touch.
7. For the icing: sieve the cocoa and icing sugar into a bowl.
8. Warm the butter, sugar and water in a microwave or double boiler and simmer until the sugar has dissolved.
9. Add the liquid to the dry mixture and combine until thickened.
10. Spread the icing over the cooled hash cake.
This is a beautiful hash cake, I'm sure you’ll agree! Be sure to share with your friends.
Zingy Lemon Space Cake
https://www.thctalk.com/gallery/data/500/zingy_lemon_drizzle_space_cake.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63392/title/zingy-lemon-drizzle-space-cake/cat/500)
For those of you that like fruity space cakes we have the Zingy Lemon Space Cake. This recipe has been adapted from original old space cakes recipes. They really know what they’re doing when cooking with marijuana.
Let’s get going, this is a real zesty little space cake!
(Note if you’ve already made cannabis butter use 75g of cannabis butter to make your space cakes just remember to take out the ground cannabis from the ingredients)
Ingredients
200g plain flour
3.5-5g Weed or Cannabis (ground)
1/2 teaspoon salt
1 teaspoon baking powder
75g butter
200g caster sugar
2 eggs
125ml milk
1 teaspoon lemon zest
60g chopped walnuts
100g caster sugar
1 lemon, juiced
1.Whisk together flour, salt and baking powder.
2.In a large bowl, cream butter, 200g sugar and eggs together until light and fluffy. Sprinkle the ground hash or cannabis and mix. Add milk alternately with flour mixture in two parts; mix well. Stir in grated lemon zest and nuts. Pour mixture into greased and floured 23x13cm loaf tin.
3.Bake at 180 C / Gas mark 4 for 60 minutes. Allow space cakes to cool in the tin for 5 minutes.
4.Mix together 100g sugar and the juice of one lemon to make a glaze. Remove from tin. Pour glaze over warm bread.
Carrot Cannabis Cake
https://www.thctalk.com/gallery/data/500/cannabis_carrot_cake.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63387/title/cannabis-carrot-cake/cat/500)
Another cracking recipe here is this Carrot Cannabis Cake. The recipe below is really easy to follow and you’ll end up with the tastiest carrot space cake knocking about!
Ingredients:
4 eggs
2 cups sugar
1.5 cups veg. Oil/Cannabis Butter melted
3 cups of shredded carrots (~5-6 medium-sized carrots)
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup chopped walnuts
Directions:
1. Simmer oil on a low temperature. Shred as much marijuana as desired into a *fine* powder and combine with oil on LOW temperature. Let marijuana/oil simmer for approximately 1 hour.
2. Mix eggs, sugar, and oil/marijuana mixture together until well blended.
3. Add carrots
4. Add flour, baking powder, baking soda, salt, and cinnamon
5. Mix well and add chopped walnuts
6. Bake in a greased or non-stick circular pan or mold at 325 F for 1-1.5 hours.
7. Let the carrot space cake cool, serve chilled, and chill!
All of the above marijuana recipes are designed to be easy to follow. Its more fun cooking with pot when its’s easy and let’s be honest you don’t want to work ourselves too hard! We’ve tried and tested the space cake recipes, in our opinion they’re great.
So give the marijuana recipes a go and let us know how well cooking with pot works for you!
And heres a few "diffrent" method's/food's to try
Chilli Con Cannabis
https://www.thctalk.com/gallery/data/500/marijuana_recipe_chili_con_cannabis.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63395/title/marijuana-recipe-chili-con-cannabis/cat/500)
Chilli Con Carne is an institution. We’re changing a classic to recipe to add a little ‘extra herb’. We’re cooking with marijuana in this chilli recipe. We’re certain you’ll like the added ingredient!
The chilli flakes provides a significant kick, use it sparingly or you’ll be clasping for the water. The other kick comes from the cannabutter. Be careful when cooking with weed not too add to much, you’ll regret being a little over indulgent.
Marijuana Recipe Ingredients
2 15oz cans of premium black beans (drained)
2 15oz cans of black-eyed peas (drained)
2 15oz cans of dark red kidney beans (drained)
2 medium sized sweet onions chopped
8-12 ripe plum tomatoes chopped
1/3 cup dry red wine
1-2 pounds of chopped beef (stir-fry style)
1-2 tablespoons cumin
2 tablespoons chili powder
1-2 tablespoons dried New Mexico chili flakes
3 tablespoons Lea and Perrins
3-4 large tablespoons high quality cannabis butter
Directions:
Place the beans in a large pot under low heat. When steam begins to rise add the spices, wine, liquid smoke, and Lea and Perrins. After about 30 minutes to one hour (with occasional stirring), add the tomatoes and onions. Stir-fry the beef in a small amount of extra virgin olive oil to which you’ve added 6-8 cloves of fresh garlic. Add the browned beef to the pot (the cooking one silly).
Allow the chili to cook with weed slowly for 1-2 hours over low heat with stirring. Add the pot butter no more than 30 minutes prior to serving. Blend the butter in.
Extras!!! Serve with corn chips or rice or role it in a tortilla, whatever you prefer!
Weed Omlette
https://www.thctalk.com/gallery/data/500/marijuana_recipes_weed_omlette.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63398/title/marijuana-recipes-weed-omlette/cat/500)
The key to this recipe is the weed butter. Again, check out the bud butter/pot butter recipe on the website before making this. We all know omelettes are pretty easy to make
Ingredients:
50g weed butter
2/3 Eggs
1 Medium Onion (sliced)
Salt,
Milk,
Cheese (cheddar cheese if you have it)
Red Pepper/Capsicum (sliced and diced)
Ok this is a pretty simple recipe to start you on the road to cooking marijuana.
Crack the eggs and add yoke and white for all eggs in your jug. Add a pinch of salt and pepper and a drop of milk. Whisk until its nice and smooth.
Then add approx 50g of bud butter, we’re really cooking marijuana. Cream the Bud Butter in along with your grated cheese and add all to the milk.
Whisk again until you get a creamy paste.
(Note: Whilst your doing this, if you want anything else added to the Omelette like mushrooms, its best you begin to fry them now)
Add a drop of oil to your frying pan and turn heat on really low, allow the pan to heat up. Fry off the onion and pepper for 5mins.
Then simply add your paste and let it cook. You’re cooking marijuana guys! Flip the omelette or grill for a few minutes.
Serve with a slice of toast and get stuck into the weed omelette!
Grilled Canna Vegetables
https://www.thctalk.com/gallery/data/500/marijuana_recipe_grilled_canna_vegetables.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63396/title/marijuana-recipe-grilled-canna-vegetables/cat/500)
These veggies make a cracking side dish or you can cook them a stoney snack, which ever you prefer. The key to cooking cannabis in this recipe is steam. It allows you to cook marijuana without burning it. Burning the weed is what we want to avoid.
Ingredients :
1 tablespoon olive oil
1 clove garlic, minced
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed; or 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1/4 teaspoon salt
4 cups mixed vegetables, such as eggplant chunks; halved small yellow squash, zucchini, or patty pan squash; green beans; red onion wedges; and/or sliced yellow, red, or green sweet pepper
1 1/2 cups of high quality cannabis
Directions :
Preheat the oven to 200C
In a medium mixing bowl combine the cannabis flowers, olive oil, garlic, rosemary or basil, and the salt.
Add the vegetables to oil mixture, tossing to coat. Spoon vegetable mixture onto a 24x12-inch piece of heavy foil. Bring opposite edges of foil together; seal tightly with a double fold. Fold in remaining ends to completely enclose vegetables, leaving a little space for steam to build, cooking cannabis.
Place the foil parcel in the oven for about 20 minutes. This will allow you cook marijuana and soften the vegetables. Turn the packet half way through to allow the veg to cook through.
Season vegetables to taste with fresh ground pepper. Makes 4 side-dish servings.
Ganja Lasagne
https://www.thctalk.com/gallery/data/500/cooking_with_marijuana_ganja_lasagne.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63394/title/cooking-with-marijuana-ganja-lasagne/cat/500)
We all love a good lasagne especially one with a little kick. Its all about cooking with weed and this recipe allows you to do that. You’d never know we’ve even added any marijuana to the recipe when you taste it. Its this that makes the difference when cooking with weed. Lest get cracking.
Ingredients:
375 (1pkg) Oven Ready Lasagne
680ml Spaghetti Sauce
250ml (1 cup) water
450g (1lb) ground beef/minced beef
1 large union, sliced
1 tbsp dried grated cannabis buds 185ml (3/4 cup)
Parmesan cheese,
450g (1 lb) Ricotta cottage cheese
225g (1/2 lb) Mozzarella ,
grated Salt, Pepper to taste
1 egg beaten
2 cups Spinach
A dash of Nutmeg
Firstly Preheat oven to 200 C (375 F). Its essential to have everything prepared before you start cooking. It makes cooking with weed a whole lot easier.
In a saucepan fry of the onion and ground beef. Drain fat, add spaghetti sauce and
250 ml water, bring to a boil.
In a large bowl mix together ricotta cheese, beaten egg, mozzarella
cheese, 60ml parmesan cheese, spinach, finely grated ganja, and nutmeg.
Add salt and pepper if desired.
To Assemble: Spread a layer of hot spaghetti sauce mixture in bottom
of 4 L (13' x 9' x 2') pan.
Layer lasagne, ½ cheese mixture, 1/3 sauce mixture, lasagne, remaining
sauce mixture. Top with parmesan cheese.
Bake at 200 C (375 F) covered with aluminium foil for 40 minutes.
Remove foil and bake for 15 more minutes.
IMPORTANT, let stand for 5 to 10 minutes before cutting.
Serves 6-8. There you have it a great tasting ganja lasagne. Be careful not to eat too many slices, when you cook marijuana it can be deceptively strong!
Cannabis Pot Roast
https://www.thctalk.com/gallery/data/500/marijuana_recipe_pot_roast.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63397/title/marijuana-recipe-pot-roast/cat/500)
We’re now getting into the ‘advanced’ marijuana recipes section of the site. So far the weed recipes have been pretty straight forward. The cannabis pot roast is a little more difficult than the other weed recipes but the reward is definitely in the eating!
The key to cooking this weed recipe is having all your ingredients ready to go. You fail to prepare, you prepare to fail!
Ingredients:
3-4 pound chuck roast-tied
8-16 oz of fresh baby carrots
2-3 pounds small white rose potatoes-washed and quartered
½ stalk of celery- chopped
3 medium sweet onions-chopped
1 8oz package of frozen peas
1\3 cup extra virgin olive oil
2 teaspoons minced garlic
1 ½ cups good red wine (try Zinfandel)
3-4 cups beef broth
1 tablespoon cracked black pepper
1-teaspoon kosher salt
2 tablespoons of Lea and Perrins
1-2 bay leaves (remove before serving)
1-2 cups seasoned flour (pinch of salt/pepper/ plus a teaspoon of
“essence”
3 tablespoons of kief butter or better bud butter
2Tbl cracked black pepper, 1Tbl paprika, 1Tbl salt,
1Tbl onion powder, 1Tbl cayenne pepper, 1Tbl granulated garlic, 2Tbl
bud butter.
Directions:
Heat the oil and sauté the onions until clear in a large and deep flame
proof pot. Roll the roast in seasoned flour shaking off the excess and
set aside. Deglaze the pot with some of the red wine and bring back to
high heat. Brown the roast on all sides (takes about 5-7 minutes) in
the cooked onions, wine, and flour.
Add the beef stock, wine, garlic, vegetables, Lea and Perrins, and
spices. Make sure the liquid just barely covers the roast. Bring up to
heat then reduce the heat down to about as low as it will go. Cook
covered for one to one and half hours or until the vegetables are fork
tender, turning the roast every 30-60 minutes. Remove vegetables and
set aside warm for later (if you leave them in you get veggie mush).
Add the bud butter, cover again and cook for an additional 2-21\2 hours or until the roast is fork tender. Remove roast and set aside for 15 minutes. If you carve the roast before it “sets” the juices will run out.
Serve the pot roast with vegetables of your choice and nice jug of gravy!
That’s a cracking cannabis pot roast weed recipes that I’m sure you’ll love making as much as we did!
Santana Weed Soup
https://www.thctalk.com/gallery/data/500/marijuana_recipe_santana_weed_soup.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/63399/title/marijuana-recipe-santana-weed-soup/cat/500)
This is a hearty soup even when you don’t cook marijuana with it! When you do cook marijuana as an ingredient it definitely heightens the experience of Santana soup. Lets get down to business, here goes.
Ingredients:
4 pounds red potatoes
2 sweet yellow onions
1\2 pint heavy cream
1\2 pound sharp cheddar cheese- shredded
1-quart chicken stock
6 sprigs fresh thyme
3-4 tablespoons sweet dairy butter
3-4 tablespoons bud butter
1\2 pound bacon
3 tablespoons tawny Port
Salt and pepper to taste
3 tablespoons fresh chopped parsley
Directions:
Bring the chicken stock to a boil then simmer. Add the sprigs of fresh thyme. Wash, peel, and rough chop the potatoes. Boil the potatoes in salted water until soft. Caramelize the onions (chopped) in the butter with salt and pepper. Add the onions and bud butter to the stock. Be careful not to cook the marijuana on a too high heat or the butter will burn. Rinse the potatoes in cold water and add them to the stock. Slow simmer for at least two hours.
Add the tawny port, then the cream. Using a hand mixer, blend the ingredients and simmer for another thirty minutes. Add the cheddar cheese and blend once again.
Serve with some crusty bread and enjoy.
another little thing i would'nt mind trying to make is..............THC-TOFFEE
all this food's making me hungry........!!
McPot:joint: