http://forum.grasscity.com/blogs/chronitron/ Marijuana growing @ Grasscity - FREE marijuana pictures, photos, articles, tips, and advice on Cannabis Cultivation - Grasscity.com fights for legalization by teaching you to grow your own herb! en Mon, 23 Nov 2009 05:10:12 GMT vBulletin 60 http://forum.grasscity.com/images/misc/rss.jpg http://forum.grasscity.com/blogs/chronitron/ http://forum.grasscity.com/blogs/chronitron/377-cooking-part-19.html Tue, 17 Jun 2008 19:16:20 GMT Part 19 - Miscellaneous Recipes



Grower's Guacamole
The dip that calls for the best, stickiest, most resinous, bud possible. The bud needs to be powdered beforehand (a coffe/herb grinder works great for this).

Ingredients:
1 ample avocado, smashed
1 tomato, chopped
1 green onion, chopped
1 garlic clove, pressed and chopped
cilantro, chopped finely
lime juice, fresh is best
cumin, to taste
cayenne, a pinch
salt, a dash
1 mango (optional)

Method:
All this is mixed together and to taste, so measurements are pretty useless. The resin binds with the oil in the avocados for a rockin' stoner dip that is best with blue chips (the color combo is lovely when your buzz is coming on).


Stoned Thai Chicken Pizza
A sure to please recipe that packs a punch!
Note: when choosing the sensimillia to use in this particular recipe it is key to choose a savory smelling flower rather than a floral or fruity flower! And yes hash is an acceptable substitute!

1 pizza dough, any brand
1/2 cup duck sauce or plum sauce
1/2 teaspoon crushed red pepper flakes
1 package (2 cups) shredded provolone or Monterey Jack cheese
1/2 red bell pepper, thinly sliced
1/4 cup fine ground Sensimillia flower (save about 2 tsp. for garnish)
1 tablespoon medicinal marijuana oil
2 tablespoons soy sauce
1 rounded tablespoonful peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it
4 chicken breast cutlets, 1/2 pound
2 tablespoons honey
2 tablespoons rice wine vinegar or cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, chopped
1 cup bean sprouts, a couple of handfuls
Palm full cilantro leaves, chopped
1/4 cup chopped peanuts, 2 ounces

Preheat oven to 425 degrees F.
Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.
Preheat a grill pan over medium-high heat. Combine medicinal marijuana oil, ground sensimillia flower, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.
While chicken cooks, in a separate bowl mix honey and vinegar and add the cucumber. Turn to coat evenly.
Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts and additional sensimillia. Cut into 8 wedges and serve.


Harvest Holiday Tincture
A multi-purpose medicinal concentrate.
Use as concentrated medicine by using eye dropper orally
or use as a holiday enhancer in tea, smoothies, salad dressings, baking or anything else you can imagine!

1 PC. Large Mason Jar
3 cups Alcohol-Everclear or Bacardi 151
1/2 to 1 oz. Cured ground Sensimillia Flower
1/2 cup Honey
1 tbs Rosemary ( Fresh or Dried)
1 tsp. Ground Ginger
3 PCs. Cinnamon Sticks
1PC. Star of Anise


In a Large Mason Jar combine Alcohol and Sensimillia Flower. Place lid on Mason Jar and shake vigorously for 30 seconds, place in freezer for 48 hours; shaking every 12 hours or so.

After 48 hours in the freezer strain off solid flower matter from tincture base liquid.

In medium sauce pan heat the alcohol, that has been strained, Rosemary, Ground Ginger, cinnamon stick and Star of Anise on LOW allowing the alcohol to evaporate and the Medicinal resins to concentrate. *Note: the alcohol vapors that will cook off can be very dangerous allow for proper ventilation and do not rush the process LOW is hot enough.

When mixture has reduced by 1/3, about 2 cups remaining in pot, stir in honey and remove pot from heat. Allow the liquid to cool at room temperature stirring occasionally to allow extra alcohol vapors to escape the mixture. When cooled strain out the Cinnamon and Anise.
Now the Tincture is ready for use.

Pour unused tincture back in mason jar and store in the freezer for later use.


Acapulco Green
3 ripe avocados
1/2 cup chopped onions
2 teaspoons chili powder
3 tablespoons wine vinegar
1/2 cup chopped marijuana (grass)

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.


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 large pot pour boiling water
over beans and simmer for at least an hour, adding more water to
keep beans covered. Now add all other ingredients and continue to
simmer for another three hours. Salt to taste. Serves about ten. ]]> Chronitron http://forum.grasscity.com/blogs/chronitron/377-cooking-part-19.html http://forum.grasscity.com/blogs/chronitron/376-cooking-part-18.html Tue, 17 Jun 2008 19:15:50 GMT Part 18 - Vegetable Garlic Herb Mashers Ingredients 3-4 large russet potatoes 4 large garlic heads 3 tablespoons extra virgin olive oil 1 tablespoon basil 1 tablespoon cracked black pepper Part 18 - Vegetable

Garlic Herb Mashers

Ingredients
3-4 large russet potatoes
4 large garlic heads
3 tablespoons extra virgin olive oil
1 tablespoon basil
1 tablespoon cracked black pepper
1 tablespoon kosher salt
1/4 pint heavy cream
4-6 ounces ricotta cheese
4 tablespoons sweet butter
4 tablespoons cannabutter

Directions
Wash, peel, and cube the potatoes. Cut the top half-inch off the garlic heads. Add olive oil to the cut heads and sprinkle with basil. Roast in a 420º F oven for 30 to 50 minutes. The garlic is done when tender to a fork. Place potatoes in a large pot and cover with cold tap water. Add salt and bring to a boil. Once the potatoes are fork tender, drain, return to the pot, and mash slightly. Add the butters to potatoes and continue to mash. Add pepper, salt, cream, and cheese and mash until smooth. Squeeze garlic into the mix and whip until smooth.

Magic Mushroom

Ingredients
12 large mushrooms
1 (6 ounce) package dry stuffing mix
1 (8 ounce) package cream cheese
1/2 pound imitation crabmeat
2 cups cannabutter
2 cloves garlic
1 pinch salt
1 pinch cracked black pepper
1 pinch crushed red pepper

Directions
Brush the mushrooms off of any dirt and remove the stems, do not clean them off in water. Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems. Prepare chicken flavored dry stuffing mix according to package directions. Preheat oven to 350º F. In a medium saucepan over medium heat, melt cannabutter. Mix in garlic and cook until tender, about 5 minutes. In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the cannabutter and garlic. Season with salt, pepper, and crushed red pepper. Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned. ]]> Chronitron http://forum.grasscity.com/blogs/chronitron/376-cooking-part-18.html http://forum.grasscity.com/blogs/chronitron/375-cooking-part-17.html Tue, 17 Jun 2008 19:15:11 GMT Part 17 - Soup Pot Soup 1 can condensed beef broth 3 tablespoons grass 3 tablespoons lemon juice 1/2 can water 3 tablespoons chopped watercress Part 17 - Soup


Pot Soup
1 can condensed beef broth
3 tablespoons grass
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.


Creamy Chicken Soup

Ingredients
4 cups chicken broth
2 cups water
2 boneless chicken breast halves
4.5 ounces quick cooking wild rice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup cannabutter
2 cups heavy cream

Directions
In a large pot over medium heat, combine broth, water and chicken. The chicken should already be cooked and shredded before you add it. Bring just to a boil, then stir in rice, reserving seasoning packet. Cover and remove from heat. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt cannabutter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Corn Chowder

Ingredients
1/2 ounce cannabis
1 chopped white onion
4 slices diced bacon
6 ears fresh corn
2 quarts heavy whipping cream
1 pinch salt
1 pinch cracked black pepper

Directions
Remove corn kernels from the ears of corn. Saute the bacon, onions, and corn in a medium pot until the onions are translucent and the bacon is crispy. In a medium skillet over medium-low heat, add the heavy cream and powdered cannabis and let steep for 10 minutes. Strain the vegetable matter from the cream and discard. Season with salt and pepper and add the corn, onions, and bacon.

Egyptian Lentil Soup

Ingredients
2 cups dried, hulled lentils
3 cups vegetable stock
1 onion
1 tomato
3 cloves garlic
3 tablespoons olive oil
6 grams cannabis
2 teaspoons cumin
1 teaspoon kosher salt
1 teaspoon black pepper
lemon wedges

Directions
Simmer cannabis in olive oil over medium heat for 5 minutes. Add onions and stir until soft. Add garlic and tomatoes and stir for a minute. Add vegetable stock and lentils. Mix in the spices and bring to a boil. Simmer for 30 minutes or until lentils are soft. Serve with lemon wedges.

Stoned Tomato Soup

Ingredients
3 grams cannabis
1/8 cup olive oil
1 cup grape tomatoes, chopped
1 pinch raw sugar
1 teaspoon kosher salt

Directions
In a pyrex bowl over a pot of water, heat olive oil and cannabis for 30 minutes. Add chopped grape tomatoes, sugar, and salt. Remove from heat. Using a food processor, blender, or stick blender, blend the mixture until desired consistency. For an added touch, mix in a splash of soy or rice milk. And to really keep it in the family, mix in some hemp milk!

Pot-tato Soup

Ingredients
6 medium potatoes, sliced
2 diced carrots
6 diced celery stalks
2 quarts chicken broth
1 chopped onion
6 tablespoons cannabutter
6 tablespoons flour
1 teaspoon kosher salt
1 teaspoon black pepper
1 1/2 cups milk

Directions
Cook potatoes, carrots, and celery in chicken broth for 20 minutes, or until the potatoes are fork tender. Drain and reserve liquid. Saute onion and butter over medium heat until soft in the same pot you cooked the potatoes and vegetables in. Stir in flour, salt, and pepper. Gradually add the milk, stirring constantly, until thickened. Gently stir in the vegetables and potatoes. Add reserved chicken broth until the soup is of desired consistency. Should serve 8-10 people. ]]> Chronitron http://forum.grasscity.com/blogs/chronitron/375-cooking-part-17.html http://forum.grasscity.com/blogs/chronitron/374-cooking-part-16.html Tue, 17 Jun 2008 19:14:27 GMT Part 16 - Seafood Cannaclam Chowder Ingredients 52 ounces minced clams 4 ounces chopped bacon 2 cups finely chopped onion 1 1/2 cups diced carrots 2 quarts water Part 16 - Seafood

Cannaclam Chowder

Ingredients
52 ounces minced clams
4 ounces chopped bacon
2 cups finely chopped onion
1 1/2 cups diced carrots
2 quarts water
2 cups chopped celery
2 tablespoons minced parsley
5 cups peeled and cubed potatoes
1 1/2 cups cannabutter
1 1/2 cups all-purpose flour
2 quarts heavy cream
1 1/2 teaspoons salt
1 1/2 teaspoons white sugar
2 tablespoons red wine vinegar

Directions
In a large stockpot, saute bacon until almost crisp. Drain fat. Add clam juice, onion, carrots, water, celery, and parsley. Bring to a boil, reduce heat and simmer 20 minutes. Add potatoes and simmer 20 more minutes. At the time you add potatoes start cream sauce. In a Dutch oven melt cannabutter and add flour; blend until smooth. Slowly pour in cream, stirring constantly. Do not boil! When smooth, transfer to the stockpot. Stir in clams, salt, sugar and red wine vinegar. Simmer, never let boil, until smooth and slightly thickened, about 30 to 45 minutes. You can buy the minced clams in 6.5 ounce cans, so buy 8 of them.

Dazed Dijon Salmon

Ingredients
1/4 cup cannabutter
3 tablespoons dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) salmon fillets
1 pinch salt
1 pinch cracked black pepper
1 lemon

Directions
Preheat oven to 400º F. In a small bowl, stir together melted cannabutter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Stoned Garlic Clams

Ingredients
50 small clams
2 tablespoons extra virgin olive oil
6 cloves minced garlic
1 cup white wine
2 tablespoons butter
1/2 cup chopped fresh parsley
1/2 ounce cannabis

Directions
Wash clams to remove any dirt or sand. In a large pot, heat oil over medium heat. Add finely ground cannabis and simmer for 5 minutes, strain, and return oil to pot. Add garlic and saute for 1 minute, or until tender. Pour in the white wine and bring to a boil. Reduce mixture until it has reduced to half its original volume. Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve. ]]> Chronitron http://forum.grasscity.com/blogs/chronitron/374-cooking-part-16.html http://forum.grasscity.com/blogs/chronitron/373-cooking-part-15.html Tue, 17 Jun 2008 19:13:46 GMT Part 15 - Sauce Potsta Sauce Ingredients 6 ounces tomato paste 2 tablespoons olive oil 1/2 cup chopped onions 1/2 ounce cannabis 1 pinch cracked black pepper Part 15 - Sauce

Potsta Sauce

Ingredients
6 ounces tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 ounce cannabis
1 pinch cracked black pepper
6 ounces water
3 tablespoons minced garlic
1 bay leaf
1 pinch thyme
1/2 teaspoon salt
1 teaspoon italian seasoning
1 teaspoon oregano

Directions
In a large pot over high heat, add olive oil and onions. When onions become translucent, add garlic, salt, pepper, and finely chopped cannabis. Stir until garlic becomes translucent. Pour water into pot, along with the bay leaf, thyme, Italian seasoning, and oregano. Once combined, add tomato paste. When mixture starts to bubble, reduce heat to medium-low and simmer for at least 2 hours.

Mama Budz Pesto

Ingredients
1/2 cup chopped fresh basil
1/2 ounce cannabis
1 cup olive oil
1/2 cup grated parmesan
1/2 cup grated romano
3 tablespoons minced garlic

Directions
Mix all ingredients in a food processor and refrigerate for at least 24 hours. Simple! Make sure you use fresh herbs, very important! Add pesto to your spaghetti or anything else you can think of.

Cannacream Cheese

Ingredients
1 ounce cannabis
1 gallon whole milk
1 quart cultured buttermilk
1/2 teaspoon salt

Directions
Grind the cannabis into a very fine powder, making sure to sift out any stems (or seeds if any). Pour the milk and buttermilk into a large pan and insert a thermometer into the pan. You can buy a candy thermometer, or one that attaches to the side of the pan, for cheap at any grocery store. Add the powdered cannabis into the milk mixture and cook over medium heat, stirring occassionally until the temperature reaches 170º F.

Keep the mixture on the heat and the temperature of the milk between 170-175º F. After 15 minutes, pour the mixture though cheesecloth to remove the particles of marijuana. This step is optional, you can leave the bud in there, especially if you used a coffee grinder to finely chop it into a powder. Return the mixture to the pan. Wait another 15 minutes after you return the milk mixture to the pan and the it should start to seperate into curds (the lumps) and whey (the liquid).

Line a strainer with several layers of moistened cheesecloth and set it inside a large bowl. Pour the mixture through the strainer to lift the curds from the milk mixture. You can save or get rid of the liquid that's left, but it can be used in other recipes.

Let the curds drain at room temperature for 2-4 hours. Remove the cheese from the cheesecloth and place in a blender with salt. Blend until creamy.

Store the cheese in small containers with tight fitting lids and refrigerate. You can also freeze and then thaw the cream cheese, but you have to blend it to make it creamy again.

Cannaqueso Dip

Ingredients
7 grams cannabis
1 tablespoon butter
1 tablespoon cornstarch
3/4 cup sour cream
1 cup shredded cheddar cheese
1 tablespoon salsa

Directions
Grind the cannabis into a fine powder. In a medium saucepan over medium heat, melt the butter. Add the cannabis and stir constantly for 5 minutes. Strain the butter through cheesecloth to remove the cannabis and return the butter to the pan. Mix in the cornstarch, making sure to remove all the lumps. Stir in the sour cream. When the mixture becomes hot and bubbly, mix in the cheddar cheese and salsa. Continue stirring until the cheese has melted and the mixture begins to thicken, about 10 minutes. Makes about 2 cups.

Kabob Marinade

Ingredients
1 cup canna-oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup worcestershire sauce
1/4 cup prepared mustard
1 1/2 teaspoons black pepper
2 cloves garlic, minced

Directions
In a large plastic bag, combine the canna-oil, soy sauce, lemon juice, worcestershire sauce, mustard, black pepper, and garlic. Mix well, and add your favorite meat. Seal the bag and marinate in the refrigerator for 24 hours.

Sticky Icky Tzatziki

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

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

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

BBQ Sauce

Ingredients
2 tablespoons of marijuana butter
1 large onion, chopped
2 cups of ketchup
1/2 cup of apple cider vinegar
1/4 cup of brown sugar
1/2 teaspoon of smoke flavouring
2 tablespoons of vegetarian worcestershire sauce
2 teaspoons of chili powder
1/2 teaspoon of liquid hot pepper sauce (optional)

Directions
Melt butter in a saucepan on a low flame; add onion and cook until tender, stirring often. Add all other ingredients. Heat on low flame for 30 minutes; stirring often.

** If you don't have marijuana butter, you can add 2-3 grams cannabis buds, finely ground and browned instead.


Ganja Oil Bread Dip
Simple, but tasty and effective. From a Long Island suburban misfit.

Ingredients:
For 1 person:
1/2-1 gram marijuana
2-3 tbsp olive oil
chopped garlic, to taste
oregano, to taste

Method:
The marijuana is sauteed in the olive oil. This is cooked gently on low heat long enough to activat the herb.
Chopped garlic and oregano can be added to taste.
The oil is sopped up with pieces of Italian bread.


Brownie Mary's Hemp Seed Salad Dressing
Mary Rathbun (1921-1999) earned the nickname "Brownie Mary" in the 1980s by baking pot brownies for "the kids", patients on the AIDS ward at San Francisco General Hospital. This recipe comes from Brownie Mary's Marijuana Cookbook: Dennis Peron's Recipe for Social Change, her 1993 collaboration with fellow activist Dennish Peron. (The hemp seeds are nutritious, by not psychoactive). Her legendary brownie formula remains a secret.

Ingredients:
1 cup olive oil
1/2 cup sugar
1/2 cup wine vinegar
1 tbsp hem seed, chopped
1 tbsp grated onion
1 tsp salt
1 tsp dry mustard
1/2 cup red wine
1/4-1/2 oz ground cannabis leaf or 1-3 grams of seedless buds

Method:
The marijuana is added to the oil on low heat, covered and cooked for 20 minutes with occasional stirring. Then it is put in a blender with all other ingredients and blended on medium until throughly mixed. The mixture is stored in a tightly covered jar in the refrigerator. A little more oil can be added if it is too thick when ready to use. ]]> Chronitron http://forum.grasscity.com/blogs/chronitron/373-cooking-part-15.html http://forum.grasscity.com/blogs/chronitron/372-cooking-part-14.html Tue, 17 Jun 2008 19:13:11 GMT Part 14 - Sandwiches Wake-N-Bake Breakfast Sandwich Ingredients 2 grams cannabis 2 slices bread 2 large eggs 2 strips bacon 2 slices velveeta cheese Part 14 - Sandwiches

Wake-N-Bake Breakfast Sandwich

Ingredients
2 grams cannabis
2 slices bread
2 large eggs
2 strips bacon
2 slices velveeta cheese

Directions
In a large pan, cook the bacon and scrambled eggs. Assemble the sandwich as follows: bread, cannabis, cheese, bacon, eggs, bacon, cheese, and bread. Press the sandwich together and microwave for 30 to 45 seconds, or until cheese has melted.

Leary Biscuit

Ingredients
1 ritz cracker
1 teaspoon butter
1/2 slice cheese
1 gram cannabis

Directions
Take the cracker and smear it with butter. Grind the cannabis to a fine powder and sprinkle on top of the butter. Cover with cheese and microwave for 35 to 40 seconds, or until the cheese is melted. You probably want to eat a couple of these to feel anything. ]]> Chronitron http://forum.grasscity.com/blogs/chronitron/372-cooking-part-14.html http://forum.grasscity.com/blogs/chronitron/371-cooking-part-13.html Tue, 17 Jun 2008 19:12:30 GMT Part 13 - Pork


Dixie Fried Pork Chops
A recipe from North Carolina.
"Simple and delicious," says the cook. "Of course, most things you cook with cannabutter are better!"

Ingredients:
4 pork chops
1 tbsp cannabutter
salt, to taste

Method:
Pork chops should always be rinsed and dried off. Thin ones, thinner than 1/2 inch, are preferable. The pan is heated to about medium, then the cannabutter is added to gently melt (less is more; about 1 tablespoon for 4 pork chops). If it's melting to a fry, the pan should be lifted off the burner slightly while butter is melting. The pork chops should be seared in the butter to a slight brown and salted lightly. The process is repeated on the other side; entire cooking should only take about 10 minutes. The chops should not be left; if overcooked, they will be tough!


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.


Down South Barbecued Ribs

Ingredients
4 pounds baby back pork ribs
2/3 cup water
1/3 cup red wine vinegar
1 cup ketchup
1 cup water
1/2 cup cider vinegar
1/3 cup worcestershire sauce
1/4 cup prepared mustard
4 tablespoons cannabutter
1/2 cup brown sugar
1 teaspoon hot pepper sauce
1/8 teaspoon salt

Directions
Preheat oven to 350º F. Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.

In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, cannabutter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour. Preheat grill for medium heat.

Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes. ]]> Chronitron http://forum.grasscity.com/blogs/chronitron/371-cooking-part-13.html http://forum.grasscity.com/blogs/chronitron/370-cooking-part-12.html Tue, 17 Jun 2008 19:11:26 GMT Part 12 - Pie

Triple Chocolate S'Mores Pie

Ingredients
1 1/2 teaspoons vanilla extract
1 1/2 cups sweetened condensed milk
1 cup dark chocolate chips
1 cup white chocolate chips
1 cup milk chocolate chips
1/3 cup melted cannabutter
1/4 cup sugar
1 1/4 cups graham cracker crumbs
1 1/2 cups miniature marshmallows

Directions
Preheat oven to 375º F. Spray inside of a 9-inch pie pan with non-stick cooking spray. In a bowl, combine graham cracker crumbs, sugar, and melted cannabutter. Press mixture firmly into sprayed pie pan, covering bottom and sides. Blind bake (to bake without any filling) for 6 to 8 minutes, set aside to cool.

For the filling, combine milk chocolate chips, 1/2 cup condensed milk, and 1/2 teaspoon vanilla. Stir until chips are melted then pour into bottom of cooled crust. Set in refrigerator while preparing the second layer. Repeat the above process using the white chocolate chips, and again with the dark chocolate chips. Make sure to let set in refrigerator between each layer.

Preheat the broiler. Open a bag of miniature marshmallows. Remove pie from refrigerator and cover evenly with miniature marshmallows. Place under broiler for 1 to 2 minutes until marshmallows begin to brown. Refrigerate at least 1 hour before serving.

Keef Lime Pie

Ingredients
1/4 cup water
1 package unflavored gelatin
1 cup sugar
1/2 teaspoon salt
4 large eggs
1/2 cup lime juice
3 teaspoons lime zest
1 cup whipping cream
1/2 cup pistachio nuts
1/4 cup cannabutter
1 cup whole wheat pastry flour
1 large egg yolk
1 pinch salt
1/4 cup raw sugar

Directions
Combine water and gelatin. Allow to soften for 5 minutes. Mix in salt, egg yolks, juice of lime, and half the sugar. Stir constantly over medium heat, just until boiling. Remove pan from heat, stir in 2 teaspoons of lime zest. Pour the mixture into a bowl and chill until slightly jelled. Gradually add the remaining sugar to the cream, and whip until stiff peaks form. Fold into the chilled, somewhat jelled mixture. Fill the pastry crust and chill the pie until the filling has set. Spread more sweetened whipped cream over the pie, place slices of fresh lime around the edge, and sprinkle the center with the pistachios and remaining lime zest.

Pastry crust: Blend the cannabutter with the flour until you have a grainy mixture. Blend the egg, yolks, salt, and sugar together, and beat into the flour-butter mixture. Cover and refrigerate for 2 hours. Work the dough into your pie pan with lightly buttered fingers. Poke holes in the bottom and sides with a fork, to let steam out during cooking. Bake in a 400º F oven for 20 minutes.

Cannabis Pizza

Ingredients
1 oven-ready pizza
1 ounce cannabis
1 cup mozzarella cheese

Directions
Using a coffee grinder, grind the cannabis to a fine powder. Sprinkle cannabis evenly over pizza and cover with cheese. Follow the directions on the package of the pizza, but turn the temperature down by 25º F and cook a couple minutes more than recommended.

Pot Pie Crust

Ingredients
6 tablespoons cannabutter, chilled
2 tablespoons lard, chilled
1 cup all-purpose flour
1/2 teaspoons table salt
1/4 cup ice water

Directions
Place cannabutter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.

In the bolw of a food processor, combine flour and salt by pulsing 3 to 4 times. Add the cannabutter and pulse 5 to 6 times until the texure looks mealy. Add the lard and pulse another 3 to 4 times. Remove the lid of the food processor and splash some ice water on the surface of the mixture. Replace the lid and pulse 5 more times. Add some more water and pulse again until the mixture holds together when squeezed. Place the mixture in a large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.

Preheat the oven to 425º F. Place 2 metal pie pans in the refrigerator to chill.

Remove the dough from the refrigerator. Cut along 2 sides of the plastic bag, open the bag to expose the dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open the plastic again and sprinkle the top of dough with flour. Remove pie pans from refrigerator and set first pan on top of the dough. Turn everything upside down and peel plastic from bottom of dough. Place the second pan upside down on top of the dough and flip again. Remove the first pan from atop dough. Trim the edges, if necessary, leaving an edge. Poke holes in the dough and place in the refrigerator for 15 minutes.

Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.

Pot Pumpkin Pie

Ingredients
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 eeg whites
1 (9 inch) unbaked pie shell
2 tablespoons all-purpose flour
1/4 cup packed brown sugar
2 tablespoons butter, chilled
1 cup chopped walnuts

Directions
Before you begin, there's two ways to go about this recipe. If you have cannabutter, then by all means substitute that instead of regular butter, but you're probably going to need more than 2 tablespoons. If you don't have cannabutter, or you want a more potent pie, then do the following the night before you start making the pie.

In a saucepan over low heat, add the sweetened condensed milk and as much marijuana as you want. I would use between 7 and 14 grams, but you can put as much as you want. Make sure you grind the marijuana to a fine powder before you add it. Cover and cook for 30 to 60 minutes, stirring often. Let cool to room temperature. Store in refrigerator overnight.

Preheat oven to 425º F. Strain the marijuana from the condensed milk, making sure to squeeze all the liquid from the bud. In a large bowl, mix together pumpkin puree, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin pie. Pour filling into pie shell.

Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping. In a small bowl, combine flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie. ]]> Chronitron http://forum.grasscity.com/blogs/chronitron/370-cooking-part-12.html http://forum.grasscity.com/blogs/chronitron/369-cooking-part-11.html Tue, 17 Jun 2008 19:10:19 GMT Part 11 - Pasta



Six Pepper Rasta Pasta
"Cooking Louisiana style means forgetting everything Martha Stweart ever taught you." says the orginator of this. "Ditch the measuring cups, because our food is like our music; it's full of spicy improvisation, and so long as love is put into it, everybody will enjoy savoring it."

Ingredients:
1/4 oz ganja, cleaned
1/2-lb stick of salted butter
Small handful of flour
2-3 cups of cream (half and half will do)
2 tbsp grated Parmesan
2 tbsp grated romano
7 garlic cloves, chopped
1 bunch of green onions (shallots) chopped
Three bell peppers (yellow, red, and green), sliced thin, roasted or grilled Black, cayenne, and chipotle pepper to taste
1-2 tbsp olive oil
Tri-colored rotini

Method:
The bell peppers are sliced into thin strips and roasted or grilled on medium heat with the olive oil. The pasta is put on to boil. The ganja butter is simmered in a medium pan, with garlic and shallots. A tablespoon or two of extra butter can be added if necessary to cook the garlic, but no more. A small handful of flour is added slowly, and whisked into the butter until it's a thick, even paste. Then the cream is added a little at a time, until the consistency is slightly thinner than alfredo sauce. It's going to cook down and get thicker, so it needs to be watched carefully, and constantly stirred. Grated romano and Parmesan cheeses are added slowly, reducing the heat and adding cream if the consistency gets too thick. Than black, cayenne, and chipotle peppers go in, as well as basil and parsley. This is all cooked over low heat a few minutes more, with cream added if needed. The pasta is topped with the peppers, and everything is covered with the ganja cream sauce.


GANJA LASAGNA

Ingredients Needed:

375 (1pkg) Oven Ready Lasagna
680ml Spaghetti Sauce
250ml (1 cup) water
450g (1lb) ground beef (substitute)
1 tbsp dried grated Ganja 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
Directions: Preheat oven to 200 C (375 F).

In a saucepan brown 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 lasagna, ½ cheese mixture, 1/3 sauce mixture, lasagna, remaining
sauce mixture. Top with parmesan cheese.

Bake at 200 C (375 F) covered with aluminum 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. Tastes Great, works with hash or leaves also. Eat only one
piece per hour...



Blazin' Cajun Seafood Pasta

Ingredients
2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1/2 ounce cannabis
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound peeled shrimp
1/2 pound scallops
1 cup grated parmesan cheese
1 pound dry fettuccine pasta

Directions
Cook pasta in a large pot of boiling salted water until al dente. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add powdered cannabis, herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened. Stir in seafood, cooking until shrimp is no longer transparent. Stir in parmesan cheese, blending well. Drain pasta. Serve sauce over noodles. ]]> Chronitron http://forum.grasscity.com/blogs/chronitron/369-cooking-part-11.html http://forum.grasscity.com/blogs/chronitron/368-cooking-part-10.html Tue, 17 Jun 2008 19:08:24 GMT Part 10 - Medicine Cannabis Elixir Ingredients cannabis tincture honey 6 vitamin E capsules Directions Part 10 - Medicine

Cannabis Elixir

Ingredients
cannabis tincture
honey
6 vitamin E capsules

Directions
Place the tincture in a double boiler over an electric heat source. Reduce the solution by half. Once reduced, add half the remaining volume of tincture of honey and the vitamin E capsules; for example, if you have 2 cups of tincture after reduction, add 1 cup of honey. Continue to reduce the mixture by constantly stirring until you are left with the same amount of liquid as you did with the first tincture reduction; for example, if you had 2 cups of tincture after the first reduction, you should end with 2 cups of tincture-honey mixture. Let cool to room temperature and store in a light-proof glass in the refrigerator.

The dosage should be between a teaspoon and a couple tablespoons. You can customize your elixirs by adding different herbs, like adding syrup of elderberry makes an effective treatment for influenza; or adding kava can provide greater pain control and sedation. With a little study in herbal medicine, you can customize your blends for any ailment. For the flu, use cannabis tincture with elderberry and cat's claw.

Magic Tincture

Ingredients
1/2 ounce cannabis
3 tablespoons honey
3 ounces 95% ethanol (190 proof)
1 teaspoon grated ginger
1 teaspoon orange zest

Directions
In a small saucepan, heat the honey over low heat, making sure it doesn't foam over. Grind the cannabis to a powder and mix it in with the honey. Slowly stir in the ethanol until the texture stays in a liquid form, not a solid sticky mass. Continue to cook over low heat for 30 minutes. Let cool to room temperature and store in a glass jar in the refrigerator.

Cannabutter

Ingredients
1 ounce cannabis
1 pound butter

Directions
Using a coffee grinder, or something similar, grind the cannabis into a fine powder. In a saucepan, melt the butter over medium-low heat. Stir in the cannabis powder with a wooden spoon. Once the mixture starts to come together, reduce the heat to low. Leave on heat for 15 to 30 minutes, the longer the better, just don't let the mixture burn! Once it has cooked, strain the mixture, making sure to squeeze all the butter out. You can use those plastic containers that margarine comes in if you have nothing to put your cannabutter in. Pour a little water over the butter once it has hardened and it will last longer.

Cannabis Tincture

Ingredients
1 ounce cannabis
1 pint 95% ethanol (190 proof)

Directions
Place the cannabis and ethanol in a large glass Mason jar. Shake at least once a day. Place the jar in a brown paper bag. Leave in a warm spot, like near the window, for 30 to 60 days. The mixture should turn a very dark green. Strain with a cheesecloth, making sure to squeeze any excess liquid. This tincture has a nasty taste, but it is very powerful. It may upset fragile stomachs. You should take the tincture orally in cranberry juice or coffee with sugar. Store your tincture in a light-blocking glass jar in a cool, dry place, like the refrigerator or freezer. You can keep the cheesecloth in the freezer as well and apply it over an area of the skin for a few minutes with gentle rubbing.

Cold Tincture

Ingredients
1 ounce cannabis
1 pint 95% ethanol (190 proof)

Directions
You will need 1 ounce of cannabis for every pint of ethanol. The night before you make this, leave your bud in the freezer, completely drying it out. It's also a good idea to put the ethanol in the freezer as well. Once your bud has been in the freezer, grind it up to almost a powder and mix together with ethanol in a glass quart-mixing jar. Close the jar and shake for 5 minutes, then return to freezer. Continue to agitate the mixture every few hours with refreezing. Continue this process anywhere from 3 days to 9 weeks, however patient you are really. Remember, the longer the better. When you are done with that process, pour the liquid through cheesecloth. You can save the cheesecloth for topical use, or run it through a coffee filter. Make sure to squeeze any remaining liquid out. You might want to wear gloves during this process, as the solution might be pretty strong. It's a good idea to add some flavor extracts, like vanilla or raspberry, to change the taste of your tincture. ]]> Chronitron http://forum.grasscity.com/blogs/chronitron/368-cooking-part-10.html http://forum.grasscity.com/blogs/chronitron/367-cooking-part-9.html Tue, 17 Jun 2008 19:07:40 GMT Part 9 - Fruit Cannamelon Ingredients 1 large watermelon 1/2 ounce cannabis 1/5 liter vodka Directions Part 9 - Fruit

Cannamelon

Ingredients
1 large watermelon
1/2 ounce cannabis
1/5 liter vodka

Directions
Grind the cannabis to a fine powder. Put the cannabis in a bottle of vodka, and cover the top of the bottle with cheesecloth and a rubber band. Cut a hole in the watermelon so you can insert the top of the bottle. Put the bottle in the hole and let it sit in the refrigerator overnight.


Sauteed Fruit
This is one of former High Times news editor Peter Gorman's favorites.

Ingredients:
1 tbsp cannabis
2-3 tbsp butter
1-2 cups sliced or diced fruit or whole berries (sliced pears or bananas are especially delightful)
1 tbsp white or brown sugar, to taste
1-2 fl oz rum (or other liquor)

Method:
The cannabis and butter are mixed together. This is then heated to hot but not burned. The bups of fruit are added, with sugar, depending on taste, and then sauteed, stirring constantly so as not to permit butter or sugar to burn, until soft and hot. The heat is turned up to high, and when very hot, the rum is added carefully. It will catch on fire. After it has burned off, the fruit is left sweet and flavored with cannabis and rum. This can be eaten, put in juice, or poured over a desert (ice cream is great!) or warm breakfast cereal. ]]> Chronitron http://forum.grasscity.com/blogs/chronitron/367-cooking-part-9.html http://forum.grasscity.com/blogs/chronitron/366-cooking-part-8.html Tue, 17 Jun 2008 19:04:45 GMT Part 8 - Cookies Coma Cookies Ingredients 2 cups all-purpose flour 1 1/2 cups steel cut oats 1 1/2 cups light brown sugar 1 cup granulated sugar 1 cup cannabutter Part 8 - Cookies

Coma Cookies

Ingredients
2 cups all-purpose flour
1 1/2 cups steel cut oats
1 1/2 cups light brown sugar
1 cup granulated sugar
1 cup cannabutter
2 large eggs
2 cups chopped pecans
1 cup organic currants
1 cup dried organic cranberries
1 teaspoon salt
1 teaspoon baking soda
2-3 tablespoons bourbon vanilla
1 teaspoon ground nutmeg
1 tablespoon ground cinnamon

Directions
Sift together the dry ingredients, except for the steel cut oats, and set aside. Cream the cannabutter and sugars, then add the vanilla and mix in the eggs. Do not overwork the butter and sugar or it will break down. Mix the dry ingredients with the wet ingredients. Fold in the oats, currants, cranberries, and pecans. Chill the dough for 15 minutes. Using a 20 ice cream scooper, drop the dough onto a greased baking pan at 350° F for 15 to 17 minutes.

Toke-House Cookies

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup cannabutter
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
1 3/4 cups chocolate chips
1 cup chopped nuts

Directions
Melt the cannabutter in a saucepan over low to medium-low heat. In a small bowl, combine the flour, baking soda, and salt. In a larger bowl, beat the cannabutter, sugar, brown sugar, and vanilla until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips and anything else you want, like chopped nuts. Using a 20 ice cream scooper, drop the dough on an ungreased baking sheet. Preheat oven to 375º F, and bake for 9 to 11 minutes, or until golden brown. Cool on a wire rack.

Oatmeal Cannacookies

Ingredients
2 extra large eggs
3/4 cup cannabutter
2 cups raw sugar
2 teaspoons vanilla extract
1 tablespoon ground nutmeg
1 tablespoon ground cloves
1 tablespoon ground cinnamon
2 cups whole wheat flour
1/2 teaspoon baking soda
1 teaspoon sea salt
2 tablespoons water
1 1/2 cups raisins
2 cups rolled oats
1 cup chopped pecans

Directions
Cream together the eggs, cannabutter, sugar, and vanilla. Sift the spices, flour, baking soda, and salt into the creamed mixture. Add the water, raisins, oats, and pecans; mix thoroughly. Chill dough for 20 minutes. Using a 20 ice cream scooper, place the dough on a buttered cookie sheet. Top with raw sugar if you want. Bake in preheated 350º F oven for 12 to 20 minutes.

Wake-N-No-Bake Cookies

Ingredients
2 cups sugar
1/2 cup cannabutter
1/2 cup milk
3 tablespoons cocoa
3 cups quick oats
1 teaspoon salt
1 teaspoon vanilla extract

Directions
In a large saucepan, add the sugar, butter, milk, and cocoa. Bring to a rapid boil, and continue to cook for 2 minutes. Remove from heat and add the oats, salt, and vanilla. Using a 20 ice cream scopper, drop onto wax paper and let cool. You could even microwave this if you want.

Milk Chocolate Chip Cookies

Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cannabutter
2/3 cup sugar
2/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 package milk chocolate chips

Directions
Cream together cannabutter and sugars. Beat in egg, and add vanilla. Sift dry ingredients into creamed mixture, and fold in milk chocolate chips. Using a 20 ice cream scooper, drop dough onto baking sheet. Bake 8 to 10 minutes in prehated 375º F oven.

The Chewy

Ingredients
2 sticks unsalted cannabutter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 large egg
1 large egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate

Directions
Preheat oven to 375º F. Melt cannabutter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside. Pour the melted butter in the mixer's bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, milk, and vanilla and mix until well combined. Slowly incorporate flour mixture. Fold in chocolate chips. Chill the dough for 15 minutes, then scoop onto parchment-lined baking sheets using a 20 ice cream scooper; 6 cookies per sheet. Bake for 14 minutes, or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. This recipe is perfect for those that like chewy cookies, the secret is the egg and egg yolk verses two eggs. Also, chilling the dough is important.

The Puffy

Ingredients
1 cup butter flavored cannashortening
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Directions
Heat oven to 375º F. Combine the cannashortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside. Add the eggs one at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated. With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets using a 20 ice cream scooper, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. The secret behind a big puffy cookie is the cake flour, shortening, and mix of brown and white sugars.

The Thin

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 large egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted cannabutter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips

Directions
Heat oven to 375-degrees. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl. Cream the cannabutter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets using a 20 ice cream scooper, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning. Remove the cookies from the pans immediately. The perfect recipe for those that love thin cookies.

Chocolate-Brownie-Oatmeal Cookies

Ingredients
2 cups semisweet chocolate chips
8 ounces cream cheese
1 stick cannabutter
1 cup light brown sugar
1/2 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3 cups uncooked oatmeal
1 cup chopped nuts

Directions
Make sure the butter and cream cheese are at room temperate.

Melt the chocolate in a microwavable bowl on high power for 1-2 minutes, stirring every 30 seconds. You could also use a double boiler over hot, but not boiling water; stirring occasionally until melted.

In a large mixing bowl, beat together cream cheese, cannabutter and sugars until creamy. Add eggs and vanilla and beat well. Stir in melted chocolate. Stir flour and baking soda together and add to chocolate mixture. Lastly, stir in oatmeal and nuts, mixing well. Cover and chill at least 1 hour or until easily handled.

When ready to bake, preheat oven to 350º F. Shape dough into 1" balls and place about 3" apart on ungreased baking sheets. Bake in center of oven 8-9 minutes until cookies are barely set. Centers should still be slightly moist. Do not overbake. Cool on baking sheets for 1 minute, then move to wire racks to cool completely. Makes about 6 dozen. ]]> Chronitron http://forum.grasscity.com/blogs/chronitron/366-cooking-part-8.html http://forum.grasscity.com/blogs/chronitron/365-cooking-part-7.html Tue, 17 Jun 2008 19:03:37 GMT Part 7 - Chicken Budano Chicken Ingredients 4 skinless, boneless chicken breasts 1/4 pound sliced swiss cheese 1/4 pound sliced ham 2 tablespoons grated parmesan cheese 1 1/2 teaspoons paprika Part 7 - Chicken

Budano Chicken

Ingredients
4 skinless, boneless chicken breasts
1/4 pound sliced swiss cheese
1/4 pound sliced ham
2 tablespoons grated parmesan cheese
1 1/2 teaspoons paprika
1/2 teaspoon garlic salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil leaves
1 tablespoons melted cannabutter
1/3 cup dry bread crumbs
1/4 ounce cannabis

Directions
Cut chicken breasts into halves and pound into 1/4 inch pieces. Place chicken breasts on a pan. Place swiss cheese, ham slices, and powdered cannabis on top and roll up, securing with toothpicks if necessary. In a small bowl combine the parmesan cheese, paprika, garlic salt, tarragon, basil, and bread crumbs. Mix together and dip rollups in mixture to coat. Drizzle with melted cannabutter and cook in microwave for 4 minutes, or until chicken is cooked through and juices run clear.

Yummy Honey Chicken Kabobs

Ingredients
1/4 cup canna-oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon black pepper
8 chicken breast halves, cubed
2 cloves garlic, minced

Directions
In a large bowl, whisk together the canna-oil, honey, soy sauce, and pepper. Before adding the chicken, reserve a small amount of the marinade to brush onto the kabobs while cooking. Place the chicken in the marinade and refrigerate for at least 2 hours, but 24 would be ideal.

Preheat your grill to high. Drain the marinade from the chicken and discard the marinade. Thread the chicken onto skewers.

Lightly oil the grill grate and place the skewers on the grill. Cook for 12 to 15 minutes, until the chicken juices run clear. Turn and brush with reserved marinade frequently.

You can also add your favorite vegetables into the marinade with the chicken and place them on the skewers. ]]> Chronitron http://forum.grasscity.com/blogs/chronitron/365-cooking-part-7.html http://forum.grasscity.com/blogs/chronitron/364-cooking-part-6.html Tue, 17 Jun 2008 19:02:34 GMT Part 6 - Cake Rum Pound Cakes Ingredients 1/2 cup chopped pecans 1 1/2 cups cannabutter 16 ounces light brown sugar 3/4 cup sugar 4 large eggs Part 6 - Cake

Rum Pound Cakes

Ingredients
1/2 cup chopped pecans
1 1/2 cups cannabutter
16 ounces light brown sugar
3/4 cup sugar
4 large eggs
2/3 cup milk
1/4 cup dark rum
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons light rum
2 tablespoons water

Directions
Grease and flour 2 (6-cup) Bundt pans or 2 (9x5-inch) loaf pans, and sprinkle evenly with pecans. Beat 1 1/4 cups cannabutter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add brown sugar and 1/4 cup sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Combine milk, dark rum, and vanilla. Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter evenly into prepared pans. Bake at 325º F for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes; remove from pans. Bring remaining 1/2 cup sugar, remaining 1/4 cup cannabutter, light rum, and 2 tablespoons water to a boil in a saucepan, and boil, stirring occasionally, 3 minutes. Drizzle over warm cakes, and cool completely on wire racks.

Peanut Butter Spice Cake

Ingredients
1/2 cup softened cannabutter
1/2 cup honey
2 tablespoons peanut butter
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cloves
1 1/2 teaspoon ginger

Directions
Preheat oven to 350º F. In a large bowl, combine cannabutter, honey, and peanut butter. In a seperate bowl sift together whole wheat flour, baking powder, baking soda, cloves, and ginger. Combine the wet and dry ingredients together and pour into an 8x5-inch bread pan. Bake for 25 minutes or until a toothpick comes out clean. ]]> Chronitron http://forum.grasscity.com/blogs/chronitron/364-cooking-part-6.html http://forum.grasscity.com/blogs/chronitron/363-cooking-part-5.html Tue, 17 Jun 2008 19:01:34 GMT Part 5 - Bread 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 Part 5 - Bread


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.


Banana Bud Bread

Ingredients
1/2 cup shortening
2 large eggs
1 teaspoon lemon juice
3 teaspoons baking powder
1 cup sugar
1 cup mashed bananas
2 cups all-purpose flour
1/2 ounce cannabis
1/2 teaspoon salt
1 cup chopped nuts

Directions
Mix the shortening, sugar, and eggs together. Separately mix bananas with lemon juice and add to first mixture. Sift flour, salt, finely chopped cannabis, and baking powder together. Combine all the ingredients together. Bake for 1 hour and 15 minutes at 375º F.

For the best tasting banana bread, use bananas that have the "bruised" spots all over them. In addition, you can substitute with cannashortening instead of adding straight cannabis.

Jalapeno Ganja Muffins

Ingredients
1/2 cup cannabutter
1/3 cup raw sugar
2 large eggs
8 ounces creamed corn
1 cup sour cream
1/2 teaspoon sea salt
1 tablespoon baking powder
1/2 cup all-purpose flour
1 cup grated sharp cheddar cheese
1/4 cup lemon zest
1/2 cup chopped jalapeno peppers
1 1/2 cups yellow corn meal

Directions
In a large bowl, cream together the cannabutter, sugar, eggs, creamed corn, and sour cream. Sift the salt, baking powder, and flour, and then combine with the creamed mixture. Stir in the grated cheese, lemon zest, peppers, and corn mea. If necessary, adjust the taste with a little bit of sugar at a time. Grease muffin tins with cannabutter, and fill the cups 2/3 full. Bake in preheated 450º F oven for 18 to 20 minutes. ]]> Chronitron http://forum.grasscity.com/blogs/chronitron/363-cooking-part-5.html