Chef Dankdude's cooking with weed, Main courses..

CHILI BEAN POT

Ingredients

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 Weed
1/2 cup mushrooms
Procedure
Soak beans overnight in water. In a lagre pot pour boiling water over beans and simmer for atleast 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.
ARTICHOKE AND ASPARAGUS MIND-BENDER

Ingredients
1/4 oz ganja leaves or buds
1/3 cup olive oil
1 tsp thyme
3 cloves choped garlic
1 tsp basil
2 tbsps crushed sun-dried tomatoes
1 lb asparagus tips
3 cups chopped green onions
1 cup fresh spinach
1 cup couscous(a rice-like grain found in most grocery stores)
Procedure
Us a double boiler to cook the ganja.
Heat the ganja in the olive oil over low heat in the boiler for 45 minutes.
Prepare the ganja oil by straining the weed through a wire strainer.
Set aside in a bowl.
Chop up all the veggies.
Break out a good wok and oil it with the ganja oil.
Heat until sizzling hot.
Throw veggies and spices into the hot wok.
Keep it hot.
Add more ganja oil as you stir-fry the veggies. Serve over couscous.

Weed turkey stuffing

Ingredients

5 cups rye bread crumbs
2 tablespoons poultry seasoning
1/2 cup each of raisins andalmonds
1/2 cup celery
1/3 cup chopped onions
3 tablespoons melted butter
1/2 cup chopped Weed
2 tablespoons red wine
Procedure
Mix it all together, and then stuff it in.

CHRISTMAS JAILHOUSE SHRIMP WITH PUNA BUTTER AND WEDGE FRIES

Ingredients
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
Procedure
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.


GANJA LASAGNA

Ingredients
1 pkg lasagna noodles
1 jar spaghetti sauce
1 1/2 lbs ground beef
1/2 cup parmasean cheese
1 lb ricotta cheese
1/2 lb mozzarella, shredded
2-3 Tbsp pot, fine ground
2 Tbsp oregano
1 Tbsp sage (optional)
1 beaten egg
Procedure
Preheat oven to 375F (200C).
Prepare noodles according topackage.
Brown hamburger in skillet and drain grease.
Add water and spaghetti sauce.
Mix the egg, cheeses and herbs together.
In a lasagna pan (9"X14"), lay a layer of
noodles. Cover with a layer of meat then a
layer of the cheese mix. Repeat until finished.
Cover lasagna with aluminum foil and bake
for 15-20 minutes.
Remove foil and let stand for 5-10 minutes
before serving.


HEMPNUT PORTABELLO RAVIOLI WITH HEMP BALSAMIC SAUCE

Ingredients
12 square wonton skins
6 large portobello mushrooms, cut into cubes
1 bunch scallions, sliced thin
1 teaspoon sesame oil
2 tablespoons chopped garlic
1 tablespoon soy sauce
1/2 cup balsamic vinegar. Reduced by half
1/2 cup hemp oil
1 tablespoon shopped garlic for sauce
2 eggs lightly whisked for an egg wash
1 tablespoon peanut oil
1 tablespoon hempnut

Procedure
Saute 2 tablespoons garlic in sesame oil for 20 seconds, add portobellos and scallions. Saute for approximately 3-4 minutes until liquid from mushrooms has evaporated. Deglaze with soy sauce, and remove from heat Reserve in a bowl.

Bring 2 quarts of salted water to a boil and reduce to a simmer. Submerge 3-4 wonton skins and cook for 30 seconds, work in batches
Remove from pot and place in cold salted water to shock. Place on a sheet tray covered with plastic wrap, and light oil to avoid drying out. Begin to fill wonton skins 2 at a time. Place approximately 1 tablespoon of mushroom mixture in the middle of a wonton skin, then using a brush, slightly moisten edges with egg wash and fold skins into triangles. Finish remaining raviolis

In a large saute pan, add 1 tablespoon of peanut oil and chopped garlic. Add raviolis to reheat, or you may steam.
Cook until garlic is lightly browned, remove raviolis and stir in balsamic vinegar. Remove from heat and stir in hempoil.

Place raviolis on a plate, drizzle with sauce, and garnish with hempnut

PORK AND BEANS POT

Ingredients
1 large can (1 lb. 13 oz.) pork and beans
1/2 cup weed
4 slices bacon
1/2 cup light molasses
1/2 teaspoon hickory salt
3 pineapple rings
Procedure
Mix together in a casserole, cover top with pineapple and bacon, bake at 350 degrees for about 45 minutes.


POT LOAF

Ingredients

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

SMOKELESS QUICHE

Ingredients
4 eggs
1/2 cup heavy cream
1/2 cup cheddar cheese
1/2 cup feta cheese
1 cup spinach
1/2 green pepper
2 chopped green onions
1 tsp basil
1 tsp thyme
3 cloves chopped garlic
3 tbsp clarified butter
1/8 oz ganja leaves or buds
1 tbsp olive oil
1 pie crust(store bought or your own)
Procedure
Using a double boiler pot, cook ganja in butter for 30 minutes.
Cook slowly to avoid burning the butter.
Strain ganja partices out of butter and set butter aside.
Whip eggs and cream together in a bowl.
In a skillet, saute spinach, green pepper, onions and spices in olive oil.
Cover the bottom of the pie crust with cheeses, with the ganja butter at the bottom as well.
Place skillet contents atop that.
Pour eggs and cream over everything.
Bake for 30 minutes at 350 F in preheated oven.
Quiche is done when lightly browned on top.

SPAGHETTI SAUCE

Ingredients
1 can (6 oz.) tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped Weed
1 pinch pepper
1 can (6 oz.) water
1/2 clove minced garlic
1 bay leaf
1 pinch thyme
1/2 teaspoon salt
Procedure
Mix in large pot, cover and simmer with frequent stirring for two hours. Serve over spaghetti.


STIR FRY BUD

Ingredients
1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1/2 small onion
butter
Weed seasoning of your choice
Procedure
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 Weed 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.


THE MEAT BALL

Ingredients
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
Procedure
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

Chef Dankdude's cooking with weed, Soups & Salads

Chef Dankdude's cooking with weed, Soups & Salads

POT SOUP

Ingredients
1 can condensed beef broth
3 tablespoons weed
3 tablespoons lemon juice
1/2 can water
3 tablespoons chopped watercress
Procedure
Combine all ingredients in a saucepan and bring to a boil over medium heat. Place in a refrigerator fortwo to three hours, reheat, and serve.

WATERCESS AND PEASHOOT BLOSSOM SALAD WITH PUMPKIN OIL HMEPNUT PESTO
Ingredients

2 Bunches Watercress, cleaned and trimmed
1 bunch snowpea blossoms
1 bunch scallions, rinsed, blanched and shocked
2 tablespoons chopped garlic
1/2 cup pumpkin oil
1/8 cup hemp nuts
Procedure
In a food processor combine scallions, garlic and hempnut. Blend on low. Begin to add oil to emulsify. Add salt and pepper to taste.
Toss watercress and peashoot blossoms, add salt and pepper.
Add approximately 3 tablespoons of pesto to salad and toss with hempnuts.

WILD RICE SALAD WITH CUMIN HEMP VINAIGRETTE

Ingredients

4 1/2 cups water
1 1/2 cups wild rice
2 ears corn
1 asparagus, diced
1 fennel, diced
1 roasted red pepper, diced
Cumin-Hemp Vinaigrette:
2T rice vinegar
1T agave nectar
2T ground cumin
1/2 cup hemp oil
Salt and pepper

Procedure

1. Cook wild rice in salted water over medium low heat for about 1 hour.
Wild rice is properly cooked when the rice grains begin to burst.
2. Separately, place fennel, asparagus and corn in salted water. Cook
until tender and then place in ice bath. Remove corn from cob.
Combine with diced fennel and asparagus.
3. Oil and season red pepper. Place on open flame and allow the skin to
bubble and burn on all sides. Place in bowl and cover with plastic
wrap to allow the pepper to steam. After 20 minutes, peel skin away
and discard. Dice pepper and mix together with other
vegetables.
4. Combine rice vinegar, agave, cumin in a blender. Slowly add hemp oil
and allow to emulsify.
5. Mix vinaigrette with rice-vegetable mixture. Serve room temperature.

Chef Dankdude's cooking with weed, Side Dishes.

Chef Dankdude's cooking with weed, Side Dishes.

CANNABUTTER
Ingredients
bud butter should be used in cooking other things,
e.g. brownies or cookies, because it tastes awful alone
on crackers or toast

Ingredients:
1 lb butter (REAL butter)
1 oz pot
Procedure

Directions:
Melt the butter in a sauce pan to boiling.
Add the pot and let boil until the butter
has turned green from the pot.
Pour butter through a strainer to remove all
of the pieces of pot.
Chill until solid.

FANTASTIC POT PASTA

Ingredients

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

Procedure

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.

Chef Dankdude's cooking with weed, Desserts & Snacks

Chef Dankdude's cooking with weed, Desserts & Snacks

ACAPULCO GREEN
Ingredients
3 ripe avocados
1/2 cup chopped onions
2 teaspoons chili powder
3 tablespoons Lemon Juice
1/2 cup chopped weed


Procedure
Mix the Lemon Juice, weed, 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.

ALOHA PIE-EYED

Ingredients

1/2 cup of shake with 1/2 cup sweet butter, melted
4 well beaten eggs
2 cups sugar
1 small can crushed pineapple, well drained
1 1/2 cup of shredded coconut
One 9" unbaked pie shell
Procedure

Preheat oven to 350 F. In a serving bowl mix all ingredients, then pour into the unbaked pie shell. Bake for 30-40 minutes. Allow to cool before cutting.

APPLE POT

Ingredients
4 apples (cored)
1/2 cup brown sugar
1/4 cup water
4 cherries
1/3 cup chopped Weed
2 tablespoons cinnamon


Procedure
Powder the weed 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.

BANANA WEED BREAD

Ingredients
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 weed
1/2 teaspoon salt
1 cup chopped nuts

Procedure
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.

CHOCOLATE BUDS

Ingredients
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.

Procedure
Start with dry weed 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!

FIRE CRACKERS

Ingredients
How to make FireCrackers:
Spread peanut butter thickly on a cracker. Top with a perfectly cleaned bud (no twigs or seeds) Spread peanut butter on another cracker, and put on top of the first cracker, peanut butter side down, so you have a PB and Bud cracker sandwich. Make as many of these as you can until you run out of bud. Put them on some foil, and bake at 300 for 20 minutes. Let cool (not too cold) and eat.


GLEEFUL GHEE

Ingredients
2 sticks of unsalted butter
3 cups of water
1/2 cup herb, loosely ground
2 cups, water, boiling

Procedure
In a saucepan, bring butter, and 3 cups water to a rapid boil. Add herb, and stir to blend. Bring temperature down to a low boil, stirring occasionally for at least an hour. Skim and discard any white froth from the surface. Slowly pour heated mixture through a cheese-cloth lined fine wire strainer into a 9" square baking dish.

Pressing the mixture with the back of the spoon, try to extract as much of the liquid as possible. Next pour the two cups of boiling water in the strainer. Continue pressing with the spoon until completely strained. Allow the collected liquid in the baking dish to cool to room temperature before tightly covering with plastic wrap and placing in the refrigerator.

Refrigerate 3-4 hours, or until the mixture separates, with the waxy ghee on top and the water below. With a spatula, scoop the ghee from the baking dish and place in a lidded container. Discard the water.

Storage: You can store the ghee in a tightlidded container in a cool and dark place for a week but i recommend keeping it in a lidded container in the refigerator, where it will keep for 2 or more weeks. For longer term use you can freeze the ghee, but before you freeze the mixture make sure that you have securely wrapped the uncovered container with freezer plastic wrap before putting on the lid. This will prevent odors from leaking out or freezer burn developing on the ghee. Store in freezer no longer than one month. Longer storage can result in lost flavor or potency.

OATMEAL BUZZ BARS

Ingredients

1/2 cup shake with 3/4 cup melted sweet butter
1 tablespoon maple or maple-flaovred syrup
1 teaspoon baking soda
1/2 teaspoon ground allspice
2 cups instant oatmeal
1 cup all purpose flour
1 cup sugar
1/4 cup chocolate chips or raisins (optional)
Procedure

Preheat oven to 350 F. In a large bowl, combine the shake and melted butter, baking soda and allspice. Add the rolled oats, flour, sugar and chocolate chips, and mix well. Press the dough into a 9x13 glass baking dish that has been coated with a nonstick vegetable spray. Bake for 15 minutes. Cut after bars have cooled completely.

PAN ROASTED CAJUN DILL WEED SEEDS

Ingredients
2 cups weed 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


Procedure
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.

POT BROWNIES

Ingredients
1 cup flour
1 cup sugar
1/2 cup butter, softened
1/2 cocoa
1 tsp baking soda
1 egg
pot (the more the better)

Procedure
Preheat oven to 350 degrees F.
Mix the flour, sugar, soda and cocoa together.
Then mix in the butter and egg. Mix in the pot last.
Pour the mix into a greased 8"X8" pan.
Bake 15-20 minutes.

POT COOKIES

Ingredients
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?)

Procedure
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.

SCOOBY SNACKS

2 cups flour
2 eggs
1 cup quaker dry oatmeal
1 tbsp vanilla
1/2 cup cocoa
1/2 cup sugar
1/4 pound butter (1 stick)
1 tbsp walnut extract
1 oz finely ground pot

Instructions

Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl. If there is not enough liquid to mix all ingredients after 5 minutes of stirring, add a tiny amount of milk to aid in mixing of remaining ingredients. Taste batter before cooking and adjust amount of sugar to your liking. Place on a lightly greased cookie sheet and bake for 8 to 12 minutes, depending on how large you made your cookies. Can be cooked for a shorter time for chewier cookies, or a longer time for drier, crisp cookies

WEED SEED TREATS
Ingredients

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

Procedure
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.

TART LEMON DROPS

Ingredients
2 cups self rising flour
1/4 cup ghee(recipe is in here) with1/4 cup sweet butter, softened
OR
1/2 cup shake woth 1/2 cup sweet butter, softened
1 cup sugar
2 eggs
2 tablespoons lemon juice
2 tablespoons grated lemon peel

Procedure
In a large bowl, beat the ghee or shake, butter, sugar, and eggs until smooth and fluffy. Add the lemon juice and lemon peel, beating until well combined. Stir in flour, mixing until smooth. Refrigerate dough, covered, at least 1 hour. Preheat oven to 350.
Lightly grease cookie sheets. Drop dough by rounded teaspoonfuls, 2 inches apart, onto prepared cookied sheets. Bake 10-12 minutes or until golden. Remove to wire rack, cool.
Makes about 3 dozen.

WAKE AND BAKE CAKES

Ingredients
1/4 cup flour
2 tablespoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
pinch of cinnamon
2 tablespoons of oil
1/2 cup water
3/4 cup cannabis milk

Procedure
Pre-heat griddle or frying pan while making the pancake batter. Do this over medium high flame. Put all of the dry ingredients into a large bowl and mix thoroughly In a separate bowl combine wet ingredients. Mix well. Pour the wet mixture into the dry and blend. Minimal stirring is required, and the batter should be somewhat lumpy. This makes the pancakes light and fluffy. If you beat the batter smooth, your pancakes will be tough n' chewy. Oil griddle slightly - pour batter. Flip the pancakes when the surface bubble up. You may need to lower the heat a little to keep the pancakes from burning, but the higher the heat, the lighter the pancakes. Enjoy!

Chef Dankdude's cooking with weed, Pot Sandwiches

Chef Dankdude's cooking with weed, Pot Sandwiches

SUMMER TOASTIES

Ingredients

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


Procedure

To prepare Puna Butter, melt the butter or margarine in a double boiler and add theganja, 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!


FALAFEL GOODFORYA
Ingredients

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
Procedure

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.

Chef Dankdude's cooking with weed, Drinks

Chef Dankdude's cooking with weed, Drinks

BHANG
Ingredients

"From Flavors of India
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


Procedure

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.


GREEN DRAGON
Ingredients

How to make Green Dragon:
Green Dragon is one of the most popular weed drinks. Drinking bud will give you the same effect as eating it. Take a bottle of 190 proof grain alcohol and put it in a pot on an ELECTRIC stove. Heat it to sub-boiling and then add marijuana (standard ratio: 1/2 gram per ounce of liquor). Let it sit at
sub-boiling for 20 minutes or so and then drain it out. This produces a green-tinted alcohol known as "Green Dragon", which can be drunk straight (painful) or put in a drink. A popular drink using Green Dragon is 1 oz. Green Dragon and 7-Up served over ice with a little bit of honey.


HOT BUTTERED BHANG

Ingredients:
1/2 stick butter (REAL butter)
1/3 oz pot
8 oz vodka
Directions:
Melt the butter in a sauce pan.
Add the pot and when the butter is melted
and let sizzle over medium heat for 1 minute.
Pour in vodka swiftly (be careful of
splatter) and cook 30 more seconds.
Strain the liquids and save the pot mash
for another round.
Makes two 4 oz servings.

VODKA/THC DRINK
Ingredients

Okay when I clean weedI put all of my stems in a baggie. then after awhile I end up with about a once or so of stems. its great when you have a plant too. then I take a bottle of booze with high alcohol content (like vodka or even better everclear) it can be any kind you want I usually buy vodka because it tastes like weed afterwards, stuff the stems in there and shake it up. Leave it in a dark place for about two weeks, the longer the better. The alcohol soaks up the THC so you get high when you drink it. You can use bud, just use less, and leaves too. I like using stems cause I don't smoke them.

All Drinks here in this post will Phuck you up..... Enjoy

Lots of good recipes there Dankdude....sure like the sound of those OATMEAL BUZZ BARS.

Wonderful recipes, and just in time for the holidays.

Thanks for sharing those!

dg

Happy Holidays, Dank...


Been a while, amigo. Hope you and the missus are healthy and happy.

With all those tasty recipes, all I can say for sure is that you've elevated cannabis consumption to new heights! (and you seem to have an awful lot of spare time...lol)

LOL Dowzer, all would be great if I had a missus... but alas I am single.

As far as having a lot of time on my hands, you may be right... but some of the recipes come from a 34 year love affair with cannabis.

How you been doing my friend?

Happy Holidays to you and yours.

>>> "... all would be great if I had a missus... but alas I am single."

My bad, bro'...I somehow had it in my head that you and Dankette were hooked up.

In any event, have a wonderful holiday! Think I'll try one of your drink recipes first.

No Dankette is my daughter.... no harm no fowl

I'm very impressed by your knowledge and love of cannibis. I will definatley try some of these recipes. I think I'll bring some of those Oatmeal Buzz Bars to a friends party coming up, and I would like to welcome my brother home from college with some Bhang. Thanks again for contributing your cannibis, cullinary, creativity, "c",