Tuesday, August 28, 2012

Marijuana Recipes Yum!

 Lets Cook Dinner

Pot Meat Balls
What We’ll Need:

2 tablespoons butter
1/2 small onion, minced
1.5 pounds of ground round beef (85% lean)
1 egg yolk
1/4 cup heavy cream
1 tablespoon salt
Few grinds black pepper
1 teaspoon ground allspice
7-10 grams of high-grade cannabis or 14 grams of reggie bush, ground into a fine powder
1.5 pieces white bread, crust removed, torn and soaked in whole milk


2 tablespoons butter
2 tablespoons flour
3 cups chicken stock
Salt and freshly ground black pepper
1/2 cup heavy cream
1 to 2 tablespoons blackberry jam
1/4 cup chopped parsley leaves (optional)
Lingonberry jam, for serving (optional)
This recipe makes about 30 meatballs.


Preheat the oven to 275 degrees F.
Place the powdered cannabis on a cookie sheet spread out in an even, thin layer and bake for 20 minutes. Once done baking cool cannabis to room temperature.
Increase the heat of the oven to 300 degrees F.
Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel.
In a large mixing bowl, combine the ground meat, egg yolk, heavy cream and onion. Add salt, pepper, allspice and cannabis. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon.
With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.
Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large oven safe dish (like a cake pan) when cooked. Put the dish in the oven for about 20-25 minutes, being careful not to overcook them.

Note: you may need to wipe out the pan between batches as it can get kind of gnarly.

To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper, to taste. Lower the heat and stir in the cream and the blackberry jam. Add the meatballs to the sauce. Simmer on low until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes. Sprinkle with chopped parsley.
To serve, spoon a couple of meatballs onto each plate along with a few spoonfuls of sauce, and serve with the lingonberry jam on the side. Fan-fucking-tastic!



This recipe is the basis for a lot of recipes on and off this list.  If you have cannabutter you can pretty much add it to anything that uses butter and get it there.
You can use almost anything to make butter… from good buds to leaves and stems. I prefer the leaves and stems because the buds are good for smoking (if you have buds… try smoking them, its fun! ).

This is how to make butter for those who dont own a crock pot.

Step 1:
Pull out your leaves/trimmings/buds

Step 2:
Pull out the butter (I used 3 cubes for this batch)

Step 3: melt down the butter in a small pot (unless you are making a lot) directly over the flame
Step 4: Add your MJ.
Step 5: Once the butter is melted and the grass is in it, move the pot into a slightly bigger pot that has enough water in it to cover the smaller pot atleast half way up the sides, but not too high as you dont want water boiling up into your butter.
Step 6: Lower the flame and cook the butter for many hours (i do it for atleast 4 hours… but the longer the better) Be sure to stir it every once in a while and add hot water to the double boiler when needed.
Step 7: Take a reusable coffee filter (a cheese cloth or a regular coffee filter might work) and pour the butter through the filter. Smoosh the left over leaves and stuff to get as much butter as you can.
P.S. I recommend making extra creme brules the night before to leave in the sink for this step.

Step 8: Bask in your glory (by pouring the butter into a tupperware container)

Step 9: close and freeze the butter

Or if you want to bake with it right away, you can just pour it directly into your recipe. Here are a couple results from my trials… the one on the left wasn’t cooked as long, but it was made with buds and the buds were left in it… the one on the right was made with leaves and trim and a little keef and was done like this tutorial. The green one on the right was stronger.
Cannabis Vodka

For the drinkers out there and yes, this will actually work.

1/4 oz. of stockpiled cannabis stems from breaking up buds.
Vodka (any kind should do)
Glass container

Place all stockpiled stems in a jar. Pour in your vodka, just enough to fully submerge the stems. Let set in a dark place for about a week. After that, you will need to strain out the stems. A great trick is to make tea type bags out of coffee filters and stems for easy removal.

Fire Crackers

These make great, easy party treats. Keep in mind that you must use 100 percent natural peanut butter, since processed butters lose much of the essential peanut oil. (With all cannabis recipes, it’s important that some form of peanut oil, vegetable oil, animal fat, or the like is included, to help your stomach metabolize the active ingredients — THC and related cannabinoids.)

This recipe yields four Fire Crackers, only enough for one or two people – make more if you expect lots of guests. Adding more than one gram of bud per four crackers is not recommended; it’s better to make more crackers instead of putting more pot on the ones you do make.Start with two to three crackers, wait an hour and see how you feel. At that point, eat more as desired.


Natural peanut butter
8 saltine crackers
1 gram coarsely ground cannabis

Spread peanut butter on four crackers. Sprinkle each with 1/4 gram of pot and top with remaining crackers to yield four sandwiches.
Preheat oven to 325° F. Wrap sandwiches in foil (optional, but preferred), then place on a baking sheet. Bake 20-25 minutes, remove from oven, place in refrigerator for 20-30 minutes, and enjoy! Fire Crackers can be frozen.
Pot Dog

grated chedder
1/4 gram fine ground pot
hotdog bun
Put hot dog in bun with your grated cheese add pot and nuke for a minute. let cool and enjoy!


I know there will be lots of people drinking this weekend so here is another drinking recipe that will get you lifted.

Bacardi 151 (everclear is good too)
Weed (about a gram)
Simply get a sealed jar and put weed in and a little bit of 151 (submerge the weed) and let it soak for a couple weeks.. occasionally shake it to make the thc dissolve faster. don’t drink, just a drop will do which is why it is worth it, it gets you trashed

Chocolate Chip Cookies

Nice little desert to eat and get high on while watching fireworks or partying with friends.
Just make a regular chocolate chip cookie batch, your very favorite kind. Then look at the weed you’re gonna cook with and decide how many cookies you’d like it to make. So if you’ve got say a couple joint’s worth, make maybe 3 or 4 cookies with it. Experiment with amounts. Maybe you’ve got just enough for one cookie.
Then to make sure all the THC is properly isomerized by heat (something I’m not sure would otherwise happen given the short cooking time and relatively low mid-cooking temperature), sauté the weed in a bit of vegetable oil in a little pan or pot at a lowed temperature ’til it’s nice and aromatic and getting just a bit crispy and darker, but *not* to the point of toasted, brown, or god forbid, burnt in any way. Cool the oil/weed mixture down, then add however may cookies’ worth of dough to the pan, mix it all up to get all the weed and now psychoactive green oil blended in, and then dollop out your special green cookies onto the baking sheet along with their paler non psychedelic brethren and bake!

Cannabis Milk

Cannabis cookies and milk?  Life is good.
  1. Put milk (soy or dairy) and cannabis into a double boiler
  2. Cook on medium heat for half an hour, stirring often
  3. Strain cannabis from milk and discard
  4. Store milk in an air tight container in the fridge
Weed Ice Cream

It will probably be hot is most parts of the country during this weekend. No better way to cool down than some marijuana ice cream.

25G ((2 table spoons or 1/4 of a stick)) Butter
18FL OZ Single Cream
75g sugar
Pinch salt
1/4 Ounce Crumbled hash
10G crushed bud
15OZ Bananas
3 Tablespoons Rum
5 Tablespoons Honey


One of the best ways to consume pot and satisfy your munchies at the same time is to eat it as ice cream. Gently ((!!!)) heating cannabis with cream is an extremely effecient way of maximizing the extraction of the THC components of cannabis. And storing the ice cream in the freezer will maintain it’s potency for months to come. However, to get the best results, use hash rather then grass in the recipe.
Heat the cream in a saucepan until nearly boiling. In a second saucepan melt the butter with the sugar and salt. Hear the hash with a flame and crumble it into the melted butter, stirring all the while. Then whisk the cream with the butter.
Peel the bananas. Put them into a large bowl and mash em up. Add cream, rum, and honey. You can add other stuff for flavor if you want, oreos, nuts, etc. Beat well to mix. Pour mixture into a chilled shallow plastic container. Cover and freeze for a few hours until the mixture is a mushy consistancy. Turn out mixture into a chilled bowl. Whisk until smooth.
Return the mixture to the container, cover, and freeze until firm. Transfer to the fridge 30 minutes before serving to soften it up.