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12 Yummy Marijuana Recipes
The Foundation: Decarboxylation
Before you get to the fun part, you need to unlock the psychoactive potential of your cannabis. This process, called decarboxylation, is essential.
Ingredients & Equipment:
Cannabis flower (start with about 7 grams)
Baking sheet
Parchment paper
Oven
Steps:
Preheat Your Oven: Set the temperature to 240°F (115°C). This is the optimal heat to activate the THC without burning off the good stuff.
Prepare Your Weed: Break up your buds into small, even pieces—don’t grind it into dust; you want a coarse consistency.
Spread & Bake: Lay the cannabis out on a parchment-lined baking sheet. Bake it for 30-40 minutes, stirring occasionally. This low, slow heat will convert THCA into THC, the stuff that gets you high.
Cool Down: Let the decarbed cannabis cool, then store it in an airtight container. It's now ready to be infused into all sorts of delicious things.
2. Cannabutter: The Gateway to All Things Edible
Cannabutter is the cornerstone of most cannabis-infused recipes. Mastering this will open up a world of edible possibilities.
Ingredients & Equipment:
1 cup unsalted butter
1 cup water (optional, helps prevent scorching)
7-10 grams decarbed cannabis
Saucepan or double boiler
Cheesecloth
Glass jar
Steps:
Melt the Butter: In a saucepan over low heat, melt the butter. If you’re using a double boiler, fill the bottom with water and melt the butter in the top.
Add the Cannabis: Stir in your decarbed cannabis, ensuring all of it is submerged in the butter.
Simmer: Keep the mixture at a low simmer for 2-3 hours. Stir occasionally and make sure it doesn’t boil. Low and slow is key here to extract all the THC.
Strain: After simmering, strain the butter through cheesecloth into a glass jar, squeezing out every last drop.
Cool & Store: Let it cool at room temperature, then refrigerate until solid. Your cannabutter can last in the fridge for up to 2 weeks or in the freezer for several months.
Use decarbed cannabis and or cannabutter for the following recipes
Banana Bread
-
1/2 cup shortening
2 eggs
1 teaspoon lemon juice
3 teaspoons baking powder
1 cup sugar
1 cup mashed bananas
2 cups sifted flour
1/2 cup grinded marijuana
1/2 teaspoon salt
1 cup chopped nuts
Mix the shortening and sugar, beat eggs, and add to mixture.
Separately mix bananas 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.
Acapulco Green
-
3 ripe avocados
1/2 cup chopped onions
2 teaspoons chili powder
3 tablespoons wine vinegar
1/2 cup grinded marijuana
Mix the vinegar, marijuana, 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 grinded marijuana
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 grinded marijuana
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 grinded marijuana
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 Sauce
-
1 can (6 oz.) tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup grinded marijuana
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.
Pot Loaf
-
1 packet onion soup mix
1 (16 oz.) can whole peeled tomatoes
1/2 cup grinded marijuana
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.
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 grinded marijuana
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.
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 grinded onions
3 tablespoons melted butter
1/2 cup grinded marijuana
2 tablespoons red wine
Mix it all together, and then stuff it in.
Apple Pot
-
4 apples (cored)
1/2 cup brown sugar
1/4 cup water
4 cherries
1/3 cup grinded marijuana
2 tablespoons cinnamon
Powder the marijuana in a blender, then mix marijuana 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 marijuana
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.
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. marijuana
Toast the marijuana until slightly brown and then crush it in a mortar. Mix crushed marijuana 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 the mixture into little balls and dip them into the sesame seeds.
One of the easiest recipes you can try if you happen to grow yourself is to pick a medium-sized leaf off of a plant and dip it into a cup of drawn butter, add salt, and eat.
Enjoy!
Edited by Stick, 25 August 2024 - 05:35 AM.
The Foundation: Decarboxylation
Before you get to the fun part, you need to unlock the psychoactive potential of your cannabis. This process, called decarboxylation, is essential.
Ingredients & Equipment:
Cannabis flower (start with about 7 grams)
Baking sheet
Parchment paper
Oven
Steps:
Preheat Your Oven: Set the temperature to 240°F (115°C). This is the optimal heat to activate the THC without burning off the good stuff.
Prepare Your Weed: Break up your buds into small, even pieces—don’t grind it into dust; you want a coarse consistency.
Spread & Bake: Lay the cannabis out on a parchment-lined baking sheet. Bake it for 30-40 minutes, stirring occasionally. This low, slow heat will convert THCA into THC, the stuff that gets you high.
Cool Down: Let the decarbed cannabis cool, then store it in an airtight container. It's now ready to be infused into all sorts of delicious things.
2. Cannabutter: The Gateway to All Things Edible
Cannabutter is the cornerstone of most cannabis-infused recipes. Mastering this will open up a world of edible possibilities.
Ingredients & Equipment:
1 cup unsalted butter
1 cup water (optional, helps prevent scorching)
7-10 grams decarbed cannabis
Saucepan or double boiler
Cheesecloth
Glass jar
Steps:
Melt the Butter: In a saucepan over low heat, melt the butter. If you’re using a double boiler, fill the bottom with water and melt the butter in the top.
Add the Cannabis: Stir in your decarbed cannabis, ensuring all of it is submerged in the butter.
Simmer: Keep the mixture at a low simmer for 2-3 hours. Stir occasionally and make sure it doesn’t boil. Low and slow is key here to extract all the THC.
Strain: After simmering, strain the butter through cheesecloth into a glass jar, squeezing out every last drop.
Cool & Store: Let it cool at room temperature, then refrigerate until solid. Your cannabutter can last in the fridge for up to 2 weeks or in the freezer for several months.
Use decarbed cannabis and or cannabutter for the following recipes
Banana Bread
-
1/2 cup shortening
2 eggs
1 teaspoon lemon juice
3 teaspoons baking powder
1 cup sugar
1 cup mashed bananas
2 cups sifted flour
1/2 cup grinded marijuana
1/2 teaspoon salt
1 cup chopped nuts
Mix the shortening and sugar, beat eggs, and add to mixture.
Separately mix bananas 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.
Acapulco Green
-
3 ripe avocados
1/2 cup chopped onions
2 teaspoons chili powder
3 tablespoons wine vinegar
1/2 cup grinded marijuana
Mix the vinegar, marijuana, 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 grinded marijuana
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 grinded marijuana
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 grinded marijuana
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 Sauce
-
1 can (6 oz.) tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup grinded marijuana
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.
Pot Loaf
-
1 packet onion soup mix
1 (16 oz.) can whole peeled tomatoes
1/2 cup grinded marijuana
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.
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 grinded marijuana
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.
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 grinded onions
3 tablespoons melted butter
1/2 cup grinded marijuana
2 tablespoons red wine
Mix it all together, and then stuff it in.
Apple Pot
-
4 apples (cored)
1/2 cup brown sugar
1/4 cup water
4 cherries
1/3 cup grinded marijuana
2 tablespoons cinnamon
Powder the marijuana in a blender, then mix marijuana 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 marijuana
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.
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. marijuana
Toast the marijuana until slightly brown and then crush it in a mortar. Mix crushed marijuana 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 the mixture into little balls and dip them into the sesame seeds.
One of the easiest recipes you can try if you happen to grow yourself is to pick a medium-sized leaf off of a plant and dip it into a cup of drawn butter, add salt, and eat.
Enjoy!
Edited by Stick, 25 August 2024 - 05:35 AM.