Di seguito gli interventi pubblicati in questa sezione, in ordine cronologico.
2 cups flour
1 package active yeast
3/4 cup milk
6 tablespoons vegetable shortening
6 tablespoons sugar
1/4 teaspoon salt
1/2 cup sliced almonds
2 tablespoons cannabis butter (melted)
In a medium bowl, combine 1 cup of the flour and the package of active yeast. Set aside.
In a medium saucepan, heat the milk, vegetable shortening and 4 tablespoons of the sugar. Stir until vegetable shortening softens.
Add wet ingredients to yeast and flour mixture. Add the egg and beat with electric mixer for 1 minute. Scrape sides well and continue beating for 3-5 minutes. Stir in the remaining flour to create a pliable dough.
Grease a round baking pan (8-9 inch) or spray with non-stick cooking spray. Turn dough into baking pan. Sprinkle the top of the dough with remaining sugar and sliced almonds. Cover with a clean, damp dishcloth to allow dough to rise-usually about 1 hour.
Preheat oven to 375°F. Drizzle melted cannabis butter over risen dough. Bake for 17-20 minutes. Enjoy.
4 large potatoes
4 tablespoons light brown sugar
1/4 cup sour cream
1/4 cup CannaButter
salt and pepper to taste
Preheat oven to 375 degrees.Place potatoes on a baking sheet and bake until tender (about an hour). Remove from oven and allow the potatoes to cool. Cut off the top of each potato, lengthwise. Scoop out the insides while making sure the skin still holds its shape. Mix the scooped potato flesh, sour cream, CannaButter, salt and pepper together. Mix until very smooth. Stuff the potato mixture back into the potato skins. Bake in oven for 10
minutes or until tops begin to brown. Add toppings as desired.
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.
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.
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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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...
Real Pot Pie
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup cannabutter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Prep time: 20 mins
Cook: 50 mins
Ready in: 1hr 10mins
1. Preheat oven to 425 degrees F (220 degrees C)
2. In a saucepan, combine chicken, carrots, peas, and celery.
Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in Cannabutter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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