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This recipe is kind of advanced but is definitely worth the extra effort. Enjoy.
Ricotta Stuffed Mushrooms
These stuffed mushrooms are unique and offer up a tasty snack.
8 large white mushrooms, stems removed
5 cloves of garlic, crushed
4 tablespoons partially skimmed ricotta cheese
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
1 tablespoon infused extra virgin olive CannaOil
4 tablespoons grated parmesan cheese
Preheat oven to 350 degrees. Clean mushrooms, remove stems. Chop stems and any extra mushroom. Heat olive CannaOil in saute pan, add chopped stem and mushrooms. Halfway through cooking, add crushed garlic, salt and pepper. Remove from heat and allow cooling slightly in a small mixing bowl. Add ricotta and 2 tablespoons grated Parmesan. Fill caps with cheese mixture and place on a cookie sheet that has been sprayed with cooking spray. Sprinkle remaining Parmesan on top.Bake for about 15 minutes.
1/2 gram of Finely Ground Cannabis (decarboxylized)
1 Cup Whole Milk
1/2 Cup Light Cream
1 Serving Hot Chocolate Mix
- Decarboxylize the Finely ground Cannabis in an oven or toaster oven. Pre-heat oven to 270 degrees fahrenheit. Bake on a sheet of tin foil for 15 minutes. (This is to convert remaining THCA into the psychoactive THC) The Cannabis will steam and smell during this process but that is normal. Also it will turn brown, which is also normal.
- Mix the Whole Milk and the Light Cream in a pan on a LOW heat.
- Add the Finely Ground Cannabis.
- Simmer for 30 minutes. If the milk boils a little, dont worry, just take it off the heat until it cools down a little then put it back on.
-Strain into mug and sqeeze out the cannabis to get all the milk out.
-Add Hot Chocolate Mix.
This recipe made last night a Saturday night to remember.
Turned out beautiful and talk about delicious, this recipe is highly recommended.
Delicious homemade pizza with a cannabis ghee based crust and topping.
Estimated Time: about 1 hour
Serves: Makes 2 Pizzas
3 1/2 cups all-purpose flour
1 tbsp granulated sugar
1 cup/8 fl oz warm water
1 tsp salt
2 tbsp melted cannabis ghee
4-5 tbsp melted cannabis ghee
2 cups grated cheese
1-2 cans chopped tomatoes
1 1/2tsp fresh oregano (or other spices and herbs)
other optional toppings: mushrooms, pepperoni, peppers, etc.
To make the dough add the flour, yeast, and sugar into a large bowl. Add water, and knead into dough. Cover with a cloth and leave in warm place to rise for 30 minutes. Add the salt and melted ghee to the dough and knead into a ball. Coat with flour. Saute the vegetable toppings in the cannabis ghee. (Don't over-do it!) Add tomatoes and oregano and allow to simmer until it has a sauce-like consistency. Roll dough into two circles. Add sauce, toppings and cheese. Bake for 10-15 minutes at 400°F
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1/2 cup CannaMayo
1 1/2 tablespoons lemon juice
3/4 tablespoons white vinegar
2 tablespoons sugar
4 cups cabbage, shredded
1/2 cup carrot, shredded
1/8 cup onion, minced
salt andpepper to taste
Combine CannaMayo, lemon juice, vinegar, sugar, salt and pepper together in a large bowl. Mix well. Mix in the shredded cabbage, shredded carrots and minced onion. Cover and chill in the refrigerator for at least 2 hours before serving.
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Makes six servings.
4 cups tart apples, pared, cored and sliced
2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup Canna Butter*
1/2 teaspoon salt
1 teaspoon cinnamon
Preheat oven to 375 degrees. Put the apples into a 9-inch pie pan or dish and add the lemon juice. In a large mixing bowl add the remaining ingredients and work the mixture with a pastry blender or your fingers. Lightly blend them so they do not become oily. Spread the crumbly mixture over the apples. Bake for about 30 minutes.
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4 tbsp. canna butter
2 cups ketchup
2 cups tomato sauce
1.25 cups packed brown sugar
1.25 cups red wine vinegar
1/2 cup molasses (unsulfured if possible)
4 tsp. liquid smoke flavoring
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. chili powder
1/2 tsp. celery seed
1 tsp. paprika
1/4 tsp. ground cinnamon
1/2 tsp. cayenne pepper powder
1 tsp. table salt
1 tsp. ground black pepper
Get out a large saucepan and place it on the stove on a medium-low to medium setting. You don't want to overheat, as it can neutralize the THC and other cannabinoids in the butter. Combine the ketchup, brown sugar, tomato sauce, molasses, red wine vinegar, canna butter and liquid smoke flavoring. Stir, mixing together and allow to cook for 2 - 3 minutes, stirring constantly. After about 2 to 3 minutes you may then season with onion powder, garlic powder, celery seed, paprika, chili powder, salt, pepper, cayenne and cinnamon. After garnishing with the above spices, reduce the heat to the lowest setting and allow to simmer for an additional 20 minutes. For thick sauce, simmer longer than 20 minutes. For thinner sauce it's recommended to simmer for fewer than 20 minutes. Remove from heat, let cool and store in a mason jar. Enjoy!
1/2 to 1 stick cannabis butter, depending on potency 4 large potatoes, peeled
1 bunch garlic
1 cup shredded cheddar cheese
1/2 cup sour cream salt, pepper to taste dash of olive oil (to roast garlic)
First you will want to prepare the roasted garlic. Cut the top off of the bunch and drizzle about a tbsp of olive oil into the garlic.
Wrap in foil and bake in the oven for 40-50 mins. Garlic should be tender and come apart with a fork.
While you wait for the garlic to cook, cut the peeled potatoes into cubes and boil them in salted water until tender. Drain the potatoes and mash in a big mixing bowl. Add the cannabis butter, allowing to melt and mix in thoroughly. Then add the sour cream, cheese, roasted garlic, salt and pepper and mix together. Makes about six servings, serve immediately. Enjoy!
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1 1/2 cups fresh raspberries
1/4 cup water
1 tablespoon lemon juice
1/4 cup CannaHoney
1 cup Cannabis Almond Milk (or other milk)
1/4 cup plain yogurt
2 tablespoons sugar
1 1/2 cups fresh blueberries
1 tablespoon lime juice
Puree the raspberries, water and lemon juice together in a blender. Add 1/8 cup CannaHoney halfway through, continue blending until smooth.Pour raspberry puree through sieve and into a clean bowl. Discard seeds.Fill each popsicle mold 1/3 the way full with raspberry puree.Freeze popsicles for 1 hour. Mix Cannabis Almond Milk, yogurt and sugar together.Remove the molds from the freezer and fill each mold another 1/3 of the way with yogurt mixture. Freeze popsicles for 1 hour.Puree the blueberries, 1/8 cup water and lime juice together. Add 1/8 cup CannaHoney halfway through, continue blending until smooth. Pour blueberry puree through sieve and into a clean bowl. Discard seeds. Remove the molds from the freezer and insert a popsicle stick through the yogurt layer of each popsicle.Fill the molds with the blueberry puree, leaving a little room at the top (less than 1/2 an inch). Return to freezer and freeze until solid. Usually about 2 hours. Run molds under warm water before opening to loosen popsicles.
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They aren't potatoes but fried malanga, which is like a potato but less acidic. Don't ask what Hialeah has to do with it.
You'll never know unless you've been there.
Some fresh malangas, chopped and/or grated
A few eggs
A pound of hash butter, or however much you need
Salt, pepper and garlic to taste
Beat the eggs, then add the salt, pepper, garlic and malanga to form a thick paste. Refrigerate for one hour. Melt and heat the hash butter in a saucepan over the stove. Take out the malanga paste, roll into balls and drop into the heated butter and let them fry until crispy. Click below for more recipes...