Best 420 Recipes

[HHGreenHand]

I've got a few of my own id be glad to share. I was wondering if anyone out there would like to add some good recipes of their own. With all the members here, im sure there are some explosive combinations inspired by the minds of stoners. I'd love to hear them and share my own. Heres one to get started:

Hungry Hash HashBrowns

Ingredients:
-1/4lb bacon
-4 leeks(whites thinly sliced)
-Freshly ground kosher salt and black pepper
-3 Tablespoons Canna-oil(made using 1/4oz per 1/2cup peanut oil)
-1/4lb potatos(peeled, quartered, and sliced 1/8inch thick)
-1 Tablespoon Canna-butter(same propotion as oil. Higher propotion=stronger high)
-1 tablespoon fresh thyme(minced)
-2 Tablespoons diced black truffle(optional and expensive)

1. Cut bacon into 2 inch strips. Cook in medium skillet until rendered but not crispy. Add the leeks, salt&pepper(to taste) and cook bacon until leeks are soft. Remove mixture from heat and set aside.

2. Clean skillet. Add canna-oil and bring to a medium temp(oil will flow like water over the surface of the skillet). Add potatoes, cannabutter, and salt&pepper(to taste). Cook until golden brown on both sides. Add thyme, and leek/bacon mixture(drained of bacon fat). Cook until all veggies are tender. If you want to splurge and go for the truffles, add 1 minutes before serving and stir.


Its breakfast so its not designed to glue you to the breakfast table but it will give a nice steady high for about 6 hours(dependent upon the strength of the oils and amount eaten. Its serves 4 or 2 fat guys(like me).

[PFlynn]

Great plan Greenhand.

[Medical Marijuana]

My recipe for ***** Brownies!

This is the secret recipe.
Preheat oven to 350F
Line 8" pan with baking paper

Melt 125gm canna butter (best with 1/4 dank)
Gradually blend in 3/4 cup of sugar
2 eggs
1 teaspoon vanilla essence
1 tablespoon of maple syrup
I block of dark cooking chocolate melted and stirred in
1/2 cup of plain flour
1/2 teaspoon of salt
1 cup of crushed macadamia nuts

Blend well and turn into pan

TOPPING
1 teaspon malt whiskey
1/3 cup of evaporated milk
1/3 cup of sugar
2 tablespoons maple syrup
1/2 block dark cooking chocolate

Warm gently in smalll pot until near boiling. Sauce will thicken but don't let it boil too long.Spoon over brownie mixture in pan giving even spread.

Bake for 45 minutes. Check that centre is firming and that sides aren't burning.
Then place under grill for 3 or four minutes to caramalise the sugars in the maple syrup, and give the top a nougat-like tecture. Yummy.

Take out and chill well. Do not cut until cold.

Well peeps, that is my secret ***** magic right there. Cold glass of milk and mmmmmmmm

[HHGreenHand]

Just what i think this thread should be full of, *****. Perfect. And they are delectable.
Cooking can be very basic, also, and I find that a good sauce can hold the cannabis flavor well and add to many proteins(beef, poultry, fish, game, etc...)
Here is a herb cream sauce:

Cannabis Cream Sauce

-2 Tablespoons canna-butter
-2 Tablespoons all-purpose flour
-1 Cup heated milk
-1/3 Cup heavy cream
-Kosher salt
-Freshly ground white pepper
-Freshly ground nutmeg (optional. adds good contrast)
-Few tablespoons dry white wine, a few teaspoons mixed fresh herb, parmesan cheese, or anything light you may wish to incorporate with your protein.

1.Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended.

2. Slowly stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens.
Simmer, stirring frequently, over very low heat for 5 minutes. Stir in cream and wine(if using).
-Season with salt and pepper to taste and add a little nutmeg and herb, if desired. Makes about 1 1/4 to 1 1/2 cups of medium thick sauce.

Just so everyone knows, I use a 7 grams per 1/2cup of oil for my canna-oil and butter.

[Boss]

Greenhand, do you have to let the rue cool a bit before adding stuff? Just wondering. Should the rue smell like nuts when it's done?

That shit smells good, and I havn't cooked it yet :-)

[HHGreenHand]

Depends on what youre adding. Dried herbs tend to have a stronger flavor when heated thusly i let cool a bit. Fresh herbs leech a good, solid flavor that isnt too overpowering. A light nut smell may occur but you want a sweet, earthy aroma.

[Boss]

Thanky Danky :-)

[HHGreenHand]

No doubt, Boss. Id just like to help blend cannabis into the culinary world. I've been working with it for a long time and oil is a very versatile ingredient.

Any requests? Any dishes you guys would like to see? Man cannabis mac and cheese?
The flavor blends with many foods.

[Boss]

I think I would like to have a Bearnaise sauce over a steak :-)

[HHGreenHand]

Would you like a canna-bearnaise recipe? Its relatively easy.

Canna-Bearnaise

Ingredients:
-2 Tablespoons Shallots(finely diced)
-1 Tablespoon Redwine vinegar
-1/4 Teaspoon dried tarragon(if fresh is not available)
-1/4 cup Canna-butter
-1/4 Pound Crimini Mushrooms
-1/2 Cup Whipping cream
-2 full egg yolks
-1/4 Teaspoon lemon zest
-1/4 Teaspoon lemon juice
-1/8 Teaspoon Ground Cayenne

1. Boil Vinegar, Shallots, and Tarragon in a saute pan until liquid evaporates.

2. Add butter and mushrooms. Cook until lightly browned. Pour in 1/2 of the required cream. Bring mixture to a boil and stir some of the mixture into the egg yolks to warm.

3. Return mixture to the saute pan and stir in remaining cream.

Questions, guys?

[Boss]

can you imagine getting baked while eating a steak, with some fresh steamed asparagus, (with sauce as well) and maybe fresh baked mashed potatoes.

[mottpot]

good stuf chefs from another chef

[HHGreenHand]

Anybody else have some recipes? Im sure there is alot more out there! Any more requests?

[Boss]

You know what would be excellent? Peanut Butter and chocolate bars. You know, with the PB under the chocolate?

[Medical Marijuana]

FANTASTIC POT PASTA
2 cup shell pasta
1 1/2 cup cannabis milk (1/4 oz. bud or 1/2 oz. leaf)
half of a green (or red or yellow) pepper
half of a onion
a glove of garlic
2 tablespoons margarine (cannabis margarine!)
4 tablespoon flour
1/2 teaspoon wet mustard
fresh dill spice
3 tablespoon nutritional yeast
soy sauce

Boil pasta until complete. Set aside. In a saucepan, saute veggies until onion is transparent. Set aside with pasta. Melt margarine completely. Add flour to produce a thick paste. Add more flour if needed. Blend in cannabis milk. Wisk until all is blended. Add heat to make the saute thick. When desired consistency is achieved (be careful, sauce burns easily), add pasta and veggies. Heat all together and serve.

HOT REDNECK RED PEPPER
GANJA LINGUINE
1 lb. hot red pepper linguine
1 1/2 lb. white mushrooms
2 green peppers, cut up
1/8 lb. fine bud or leaf of ganja
1 1/2 stick butter
1/2 pint of half-and-half cream
4 cloves chopped garlic
1 cup chopped fresh basil (or 2 tsp. dry basil)

Take the ganja and heat it in butter over moderate flame. Cook the butter in a double-boiler pot, making sure you heat it for at least 20 minutes, making sure not to burn the butter. Strain out the leaf and set the butter aside. Cook your linguine, but not too long. Pour your butter into another pan and add pepper, garlic and mushrooms, and sauté them a couple of minutes. Then drain the linguine and add to the sauté mixture. Pour in the cream and let it slowly reduce. The cream slowly thickens over a low flame. When it boils off the bottom of the pan, you are ready to eat.

CHRISTMAS JAILHOUSE SHRIMP WITH PUNA BUTTER AND WEDGE FRIES
1 1/2 cups shrimp
1 cup white vinegar
1 cup vegetable oil
1 cup fresh basil (finely chopped)
1/3 oz. fine ganja leaves
1 stick butter or margarine
2 tsp thyme
2 tsp oregano
3 large baking potatoes
1 cup flour
1 tsp cayenne pepper
2 tsp paprika
1 yellow onion (finely chopped)
3 cloves of garlic (finely chopped)
4 tsp good olive oil

Leave shrimp in shells and marinate them for two hours in the white vinegar mixed with basil, thyme and oregano. Meanwhile, melt the butter or margarine in a double boiler and add the ganja. Heat for 20 minutes, making sure not to burn the butter. Quarter the potatoes into thick wedges. Place flour, pepper and paprika into a paper bag. Wet the potato wedges with water and toss them in the flour and spices until they're coated. Fry the potatoes until golden brown and set aside. Then sauté the onion and garlic in the olive oil and toss in the shrimp for a couple of minutes, until they're tender. Dip the shrimp in a dish of warm puna butter and you sail with Santa RA.

CHEF RA's SUMMER TOASTIES
1 loaf whole-wheat bread
1 cup sliced avocado
1 lb farmer's cheese (a white, mild cheese)
2 tsp. ground hemp seed
1 tsp. basil
1/4 oz FINE SINSI
1 stick margarine or butter

To prepare Chef RA's Puna Butter, melt the butter or margarine in a double boiler and add the ganja, cooking over a moderate flame for 20 minutes. (Don't burn the butter!) Strain out the plant matter and set aside. For the toastie, place slices of cheese, then avocado, on a piece of bread. Sprinkle with hemp seeds and basil. For extra variety, add tomato slices and sprouts or sun-dried tomatoes, and garlic. Top with another slice of bread. Then drop a tablespoon of Puna Butter into a frying pan and grill the toastie on both sides, using low heat. Grill with as much butter as you can without burning the bread, covering the pan to melt the cheese. Get TOASTED, baby!

BHANG
"From Flavours of India by Shanta Nimbark Sacharoff."
2 cups water
1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala [a mixture of cloves, cinnamon, and cardamon]
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar

Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes. Now strain the water and marijuana through a piece of muslin cloth, collect the water and save. Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water. Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can. Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times). Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass. Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue. Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk. Chill, serve, and enjoy.

PAN ROASTED CAJUN DILL SEEDS
2 cups seeds
2 Tbsp. olive oil
1 tsp. chopped garlic
1 tsp. cajun seasoning or seasoned salt with 1/4 tsp. ground cayenne pepper
1/2 tsp. fresh dill
dash of tamari or soy sauce to taste
1/4 cup raw sunflower kernals

Heat oil in heavy iron skillet and stir in garlic until fragrant. Add seeds, stir frequently over medium high heat for about five munutes until seeds startto snap playfully. Stir in remaining ingredients, heat for a few minutes longer until seeds are nice and crunchy.

SILVIA'S HEMP SEED TREATS
2 tbsp sucanat (organic cane sugar)
1 tbsp water
1/8 cup maple syrup
1/2 cup brown rice syrup
1 cup hemp seeds
1 cup sesame seeds
1 cup sunflower seeds
1/4 cup chopped cashew nuts

Use a double boiler. In top pot mix first three ingredients until sucanat has dissolved Add brown rice syrup, seeds and nuts Mix well until seeds are coated with sweetener Pour into baking pan and press flat Refrigerate overnight Cut into squares before serving.

FALAFEL GOODFORYA
2 Cups fresh ground hempseeds
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1 Tbsp minced garlic
2 Tbsp chopped parsley
1/4 cup good olive oil
1 beaten egg (optional)
water (1-3 Tbsp)
flour, salt, pepper
Louisiana Hot Sauce
oil for frying

Mix hemp seeds with peppers, onion, garlic, parsley and toss in olive oil. Add hot sauce to taste. Add egg and/or water until mixture is wet enough to shape into balls. Squeeze together. The egg may keep mixture together better but is not necessary. Roll in flour with salt and pepper to taste. Heat 2 Tbsp oil in heavy skillet over medium heat. Gently brown hempseed balls on all sides for 8 to ten minutes. Serve alone with dip, or in pita pockets with garlic yogurt sauce and a little sliced onion, cucumber, lettuce.

BIRD STUFFING
5 cups rye bread crumbs
2 tablespoons poultry seasoning
1/2 cup each of raisins and almonds
1/2 cup celery
1/3 cup chopped onions
3 tablespoons melted butter
1/2 cup chopped grass
2 tablespoons red wine

Mix it all together, and then stuff it in.

CHILI BEAN POT
2 lbs. pinto beans
1 lb. bacon, cut into two-inch sections
2 cups red wine
4 tablespoons chili powder
1/2 clove garlic
1 cup chopped grass
1/2 cup mushrooms

Soak beans overnight in water. In a lagre pot pour boiling water over beans and simmer for at least an hour, adding more water to keep beans covered. Now add all other ingredients and continue to simmer for another three hours. Salt to taste. Serves about ten.

POT LOAF
1 packet onion soup mix
1 (16 oz.) can whole peeled tomatoes
1/2 cup chopped grass
2 lbs. ground beef or chicken or turkey
1 egg
4 slices bread, crumbled

Mix all ingredients and shape into a loaf. Bake for one hour in 400-degree oven. Serves about six.

STIR FRY BUD
1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1/2 small onion
butter
herbal seasoning of your choice

Slice the peppers lengthwise into strips about 1/2-3/4 inch wide. Chop the onion. Throw everything together in a skillet with the butter and sautee. Serve over rice. Wait an hour. ENJOY!
tips: It's best to use real butter because herbal seasonings are fat soluble. You want the butter to carry the goodies. Use of a vegetable-oil-based margarine won't work as well. If you're cooking this with friends, take turns standing over the skillet stirring the veggies and seasonings. You don't want one person to have *all* the fun, as the vapors can be quite intense.

ACAPULCO GREEN
3 ripe avocados
1/2 cup chopped onions
2 teaspoons chili powder
3 tablespoons wine vinegar
1/2 cup chopped marahuana

Mix the vinegar, grass, and chili powder together and let the mixture stand for one hour. Then add avocados and onions and mash it all together. It can be served with tacos or as a dip.

POT SOUP
1 can condensed beef broth
3 tablespoons weed
3 tablespoons lemon juice
1/2 can water
3 tablespoons chopped watercress

Combine all ingredients in a saucepan and bring to a boil over medium heat. Place in a refrigerator for two to three hours, reheat, and serve.

PORK AND BEANS AND POT
1 large can (1 lb. 13 oz.) pork and beans
1/2 cup grass
4 slices bacon
1/2 cup light molasses
1/2 teaspoon hickory salt
3 pineapple rings

Mix together in a casserole, cover top with pineapple and bacon, bake at 350 degrees for about 45 minutes. Serves about six.

THE MEAT BALL
1 lb. hamburger
1/4 cup chopped onions
1 can cream of mushroom soup
1/4 cup bread crumbs
3 tablespoons weed
3 tablespoons India relish

Mix it all up and shape into meat balls. Brown in frying pan and drain. Place in a casserole with soup and 1/2 cup water, cover and cook over low heat for about 30 minutes. Feeds about four people.

SPAGHETTI SAUSE
1 can (6 oz.) tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped grass
1 pinch pepper
1 can (6 oz.) water
1/2 clove minced garlic
1 bay leaf
1 pinch thyme
1/2 teaspoon salt

Mix in large pot, cover and simmer with frequent stirring for two hours. Serve over spaghetti.

WEED SESAME SEED COOKIES
3 oz. ground roast sesame seeds
3 tablespoons ground almonds
1/4 teaspoon nutmeg
1/4 cup honey
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 oz. grass

Toast the grass until slightly brown and then crush it in a mortar. Mix crushed grass with all other ingredients, in a skillet. Place skillet over low flame and add 1 tablespoon of salt butter. Allow it to cook. When cool, roll mixture into little balls and dip them into the sesame seeds.

POT COOKIES
for 1 cookie:
1 joint worth of pot
1/4 tsp. oil (just enough to moisten the pot)
1 tbsp. oats
2 tsp. Eier Likoer (or just egg)
(a few raisins?,a bit of brown sugar or molasses?)

mix pot & oil, add rest and form into cookie on a piece of foil. bake at 350 for 10 min, or until bottom starts to turn brown. Eier Likoer makes good cookies, it's this yellow stuff usually somewhere around the Baily's. ingredients are egg yolks, sugar, and alcohol.

CHOCOLATE BUDS
Start with Hershey's Premium Baking Bar Unsweetened Chocolate. On the back is a recipe for brownies which includes 1 cup butter, 4 squares of chocolate, 2 cups sugar, 4 eggs, 1 cup of flour, and vanilla extract. Start with dry hemp leaves and grind them in a coffee grinder to a fine powder. Put in a measuring cup until ~75 ml of "green flour" is made. Fill to the 1 cup mark (250 ml) with regular flour. Proceed with recipe on box: Heat oven to 350 F, Grease 13x9x2 (inch) pan. Heat butter and chocolate and stir with wooden spoon until smooth. Stir in sugar. Add eggs one at a time. Add vanilla extract and stir in flour mixture. Add nuts if desired (a very nice touch I think) and bake for 40 minutes. It seemed to take 10 minutes longer than the box suggested (30 minutes) to be completely baked through. Makes 3 dozen brownies. Take 2 and wait an hour. Take 4 and cruise for 12 hours. Enjoy!

APPLE POT
4 apples (cored)
1/2 cup brown sugar
1/4 cup water
4 cherries
1/3 cup chopped grass
2 tablespoons cinnamon

Powder the grass in a blender, then mix grass with sugar and water. Stuff cores with this paste. Sprinkle apples with cinnamon, and top with a cherry. Bake for 25 minutes at 350 degrees.

POT BROWNIES
1/2 cup flour
3 tablespoons shortening
2 tablespoons honey
1 egg (beaten)
1 tablespoon water
1/2 cup grass
pinch of salt
1/4 teaspoon baking powder
1/2 cup sugar
2 tablespoons corn syrup
1 square melted chocolate
1 teaspoon vanilla
1/2 cup chopped nuts

Sift flour, baking powder, and salt together. Mix shortening, sugar, honey, syrup, and egg. Then blend in chocolate and other ingredients, and mix well. Spread in an 8-inch pan and bake for 20 minutes at 350 degrees.

BANANA BREAD
1/2 cup shortening
2 eggs
1 teaspoon lemon juice
3 teaspoons baking powder
1 cup sugar
1 cup mashed bannanas
2 cups sifted flour
1/2 cup chopped grass
1/2 teaspoon salt
1 cup chopped nuts

Mix the shortening and sugar, beat eggs, and add to mixture. Seperately mix bannanas with lemon juice and add to the first mixture. Sift flour, salt, and baking powder together, then mix all ingredients together. Bake for 1 1/4 hours at 375 degrees.