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Directions:
Preheat oven to 375F (200C).
Prepare noodles according to package.
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.
150 gm butter (salty)
200 gm dark chocolate
1 cup raw sugar
3 60 gm eggs
1/2 cup plain flour
Nutmeg and Cinnamon
2 tbsp vanilla essence
2-3 oz dried ground leaf
1/4 cup chopped nuts (if desired)
Pre-heat oven to 175c, grease baking dish @ 25x35cm.
Over low heat, melt butter and chocolate stirring constantly.
Remove from heat and add spices, sugar and eggs.
Stir until smooth, add flour, nuts and powdered leaf.
Stir well (add dash of skim milk if necessary), pour into pan and bake for 20 to 25 mins.
Cool and cut into 16 to 30 squares according to bravado.
Lasts 6 hours.
Submitted by Doc Wright
This one is an old-time favorite from the 1954 Alice B. Toklas Cook Book,
Take four ounces of chopped leaf or two ounces of heads, and an equal quantity of ghee or butter and place in a vessel.
STEP TWO. CHOCOLATE MAJOON
Take 2 lbs. of sugar, and adding a little water, place it in a saucepan over a stove.
Ingredients: One bag of Hershey's Chocolate Chips A quarter cup of powdered sugar [ optional: if you want it sweeter ;) ]
OK, this is a simple one, good if you only have a small bit of weed to cook.
To make Truffles:
Method:
Put the butter in the microwave for about 20 seconds until it's a fat paste.
* 1 cup Hemp Seed Nut
If you have any recipies to submit to me mail me (its on the main page)
-
Take 1 teaspoon black peppercorns,
1 whole nutmeg,
4 average sticks of cinnamon,
1 teaspoon coriander.
These should all be pulverised in a mortar.
About a handful each of stoned dates, dried figs, shelled almonds and peanuts:
A bunch of canibus sativa can be pulverised.
This along with the spices should be dusted over the mixed fruit and nuts, kneaded together.
About a cup of sugar dissolved in a big pat of butter.
Rolled into a cake and cut into balls about the size of a walnut, it should be eaten with care.
Two pieces are quite sufficient.
STEP ONE. BASIC CANNABUTTER RECIPE.
Add a pint of water, and slow boil for 1 - 3 hours allowing the fat molecules to dissolve most of the THC.
Leave saucepan to cool and settle, then place in the refrigerator.
Wait until the butter sets, then take the layer of cannabutter off the stinking brew.
Most of the THC will be concentrated in the cannabutter.
Refrigerate for later use.
When the sugar dissolves and froths, two ounces of milk are added;. A thick scum rises and is removed.
More milk and a little water are added from time to time, and the boiling continued about an hour, the solution being carefully stirred until it becomes an adhesive clear syrup, ready to solidify on a cold surface.
Four ounces of powdered chocolate are stirred in, and lastly the cannabutter is introduced, brisk stirring being continued for a few minutes.
A few drops of rose water are then quickly sprinkled in, and the mixture poured from the saucepan onto a flat cold dish or slab where it solidifies into a thin cake, which is divided into small lozenge-shaped pieces.
John Freemarijuana westender@peg.apc.org (editor of HEMP magazine)
A quarter ounce of your best buds
In a double boiler, melt the chocolate chips until slightly chunky.
Then in a blender, put buds in until they are finely chopped.
Then add the chopped buds into the chocolate.
Add sugar if you want.
Mix all together, let it stay on heat for about five minutes.
Take off heat and let cool slightly.
Grease a baking sheet or a candy bar shaping pan and pour the mixture into it.
Freeze the chocolate mixture until completely firm.
(Keep away from baking soda otherwise it will get that weird baking soda taste.)
Cut into two inch bars.
Then Enjoy!!
I put the minimum amount of buds in the recipe, of course you can use more.
About three or four bars should give you a good buzz.
Submitted by goria@aaisp.com
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-cookie temperature), saute the weed in a bit of vegetable oil in a little pan or pot at a low-med 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 away!
Hint: don't use too much oil to precook the weed, or the cookies will be too, well, oily.
Variation: don't use any oil at all to precook the weed, just stir it around in a dry pan, being again very careful not to burn any.
I'm not sure which works best in terms of THC utilization - with oil or without, but I feel a bit safer using some oil because the heat is more evenly distributed and there's less chance of burning.
This last technique, cooking the weed in a dry pan, is from the famous early 70's primer "A Child's Garden of Grass" and does work very well if you're careful not to burn, allowing you to add the isomerized toasted grass to almost anything.
I particularly like sprinkling it on toast with butter and honey. Yummy!
submitted by Delysid, Vancouver
12 ounces semi-sweet chocolate chips
4 Tablespoons Green Butter*
1/4 cup superfine white granulated sugar
2 egg yolks, beaten
1 cup finely chopped blanched almonds
1/3 cup liqueur ( Kahlua or Gran Marnier, etc.)
chocolate decorettes, chopped blanched almonds, or sweetened powered cocoa to roll the truffles in.
To make Green Butter: take at least 4oz. of shake leaf ( a good place to use up those harvest trimmings) place it in a pot with approximately 8 cups of water. Bring this to the simmering boil and add one pound of butter.
Simmer this for at least 2 hours. Strain off liquid .
Put a couple of cups of boiling water over the residual leaf to rinse more of the butter off the leaf: I use a potatoe ricer to squeeze the rest out of the leaf.
Place all the liquid in wide bowl ( makes it easier to work with if a wide bowl).
Allow this to cool then place in refrigerator.
The butter will float to the top, and you can lift it off.
Discard the remaining liquid. Use the Green Butter in receipes, or can eat on toast, etc., potent at this stage!
You can freeze the Green Butter in a covered container for future use.
Melt chocolate in double boiler , and gradually add in the butter.
Add sugar and cook, stirring constantly , until the sugar is dissolved.
Remove from heat and allow to cool as much as possible without letting it harden.
Take about one to two tablespoons of the hot chocolate mixture and stir into the egg yolks to warm them before adding to the rest of the chocolate mixture, then stir in.
Add almonds and mix well.
Stir in liqueur.
Allow this to cool and then put in the refrigerator to harden.
When it firms up, use a spoon (I use a melon baller) to scoop up enough to make a ball about one and a half inches in diameter.
Roll in your palms to form a ball.
Then roll the ball into the chocolate decorettes or almonds or whatever.
Place in little paper cups for presentation.
Tips:
To make superfine granulated sugar ( if you don't want to buy it) place regular sugar in a blender and whiz it- but not too much or you'll end up with powered sugar.
Also, I try to make several flavored batches at a time and "match" the stuff I roll them in with the type of flavored liqueur. For example, with the Gran Marnier I use the choc. decorettes; with Frangelico, almonds, and Kahlua, powdered cocoa sweetened with powdered sugar. I am sure there are a zillion combinations.
These make perfect holiday gifts for those 'special' friends. The Truffles freeze very well for storage.
submitted by Linda Wright
2 cups oatmeal
1 cup brown sugar
2 squres unsweetened bakers chocolate melted
your 1 cup of pot butter melted (**the recipie is shown above as"ganja butter or bed butter")
Mix and spread in 7 X 9 pan, then bake at 350 F,
for 25 mins.
Mark squares, 2 X 2 inch, before pan cools for easier removal.
submitted by Allan Schmidt.
6oz. swiss chocolate
2 1/4 cup custard(pre-made)
1 1/4 cup whipped cream, whipped
1/4 oz skunk or Northern lights
melt chocolate (either in microwave or in double boiler).
Using a rubber spatula put chocolate in with custard and mix well.
Using a rubber spatula fold pre-whipped cream into the above mixture.
Put all into a plastic container cover and freeze, if in freezer for a long time set out at room temperature for 2-3 mins.
Serve 3 scoops on small dessert plate and top with chocolate shavings.
Submitted by Dominic Fleet
For a nice cake (about 10 slices) you need:
200 gr. of bakingflour
200 CL. of milk
2 eggs
180 grams of sugar
180 grams of butter
a hot oven (200 °c)
a baking form
8 grams of good (light) hasjs. (I prefer using Polm or Zero)
Something to mix is always a nice touch.
To give it the cake a fresh taste: put 1 apple (sliced) in the cake.
You can mix cacao (chocolate), a banana, vanilla (no ice cream!!),... nearly anything in it.
Mix the hasjs with 4/5th of the butter (heat up the hasjs with a lighter and crumble it in the butter).
With the rest of the butter your fatten the baking form so you can get the cake out easy when it's done.
Now mix the butter (and hasjs), flour, eggs and milk and sugar (and the possible extra ingredient).
Keep on mixing it for a few minutes until it's nice and smooth.
If it's to dry: at a little milk, if it is too much of a liquid: add a little flour.
Put the cake in the oven for about 25 minutes.
Check how it looks before opening the oven, If it's big and brown (I think you can imagine how a cake looks like) open the oven and take the cake out.
Leave it outside the oven for about 30 minutes to cool down before getting it out of it's form.
* 2 cups filtered water
* honey or date sugar to sweeten
Combine Hemp Seed Nut and water in a blender.
Blend on high for 2
minutes.
Add sweetener to taste.
Can be made thicker by adding more Nut.
It's nice over cereal or as a drink on its own.
1 can tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped marijuana
1 pinch pepper
1 can water (6 oz)
1/2 clove minced garlic
1 bay leaf
1 pinch thyme
1/2 teaspoon salt
Mix in a large pot, cover and shimmer,
with frequent stirring for two hours.
Serve over spaghetti.
4 apples (cored)
1/2 cup brown sugar
1/4 cup water
4 cherries
1/3 cup chopped marijuana
2 tablespoons cinnamon
Powder the marijuana in a blender, then mix
it 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
By Rogue
you'll need:
1/4 cup butter
40 big fatty marshmellows
5 cups crispy cereal
half ounce pot ground (leaves work well)
On low heat in a a frying pan melt the butter, stir in MJ.
Let cook on low for about an hour.
You can strain it or leave the buds in for texture.
Add marshmellow, stirring until melted.
Remove from heat; stir in cereal.
Press mixture in a pan,
Cool in fridge.
makes about 24 squares
In a saucepan, melt half a cube (1/8 pound) of butter or ghee.
Crumble a good handful of marijuana tops or leaves (1/3 - 1/2 ounce [!$WoW$!]).
Stir the grass into the molten butter.
Continue stirring over medium heat for one minute.
While it is hot or sizzling, add 8 ounces of vodka.
Be cautious that the hot butter does not make the mixture spatter.
It is best to pour in the vodka swiftly.
Continue to boil for 30 seconds or more, stirring all the while.
A pinch or two of powdered cardamom seed may be added during the boiling. . . .
After boiling as much as desired, strain the liquids.
Press the mash in a strainer with the back of a spoon to remove all the juices.
Discard mash or boil it again in fresh vodka to salvage more materials.
Sweeten to taste with honey if wanted.
Pour the liquid into 4-ounce wine glasses. . . . Serves two. [!!]
This recipe is not only an efficient method of extracting the active principles from marijuana, and an excellent medium for assimilation (alcohol, butter and honey), but it also has a delicious and satisfying flavor.
It is reminiscent of hot chocolate, but is much more pleasant to drink.
It is one of the most swiftly absorbed cannabis concoctions.
The effects of the grass may be felt in less than fifteen minutes. Cheers!"
