This week we’re gonna get all Italian and shit and make some Fettucine HIGHfredo, a dish perfectly portioned for 4 stoners. Enjoy!
What We’ll Need:
8 to 9 ounce egg fettuccine
1/2 cup heavy cannacream
53 grams of cannabutter, cut into pieces
1/3 cup grated Parmigiano-Reggiano (Parmesan cheese, the good shit)
Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
Meanwhile, bring cannacream and cannabutter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.
If you’ve got a slow cooker, follow the same procedure but allow it to cook for as long as you can be bothered (I normally do it overnight). You really get a ridiculous bang for your bud this way. Prepare for quite a smelly house though.
Pretty good stuff except Samuel L. Jackson says that the shit separates because “oil is thicker than water, the water will separate from the motherfucking water and gather on the motherfucking surface.” This is fucking wrong. They separate because of hydrofuckingphobicity. Learn the motherfucking chemistry. That being said, the butter rises to the top because of motherfucking “thickness” (density). Motherfucking Royale with Butter.
What’s good Greenies and welcome to another tasty Tainted Tuesday….wait a minute, that’s ThisBuds4You’s line and this is her feature! No worries, I’m steppin in today to help her out while she gears up for a trip. I thought with the start of NFL Preseason I would hook up you Greenies with an easy recipe for the perfect party snack that will get you buzzed and have you floating. Hit the jump for the recipe
What We’ll Need:
750ml/26oz high-proof liquor (with alcohol content over 50% – the higher the better!)
20-25 grams of marijuana
Watermelon
Direction:
Grind your cannabis down to an extremely fine powder.
Decarb your cannabis by placing it on a cooking sheet in the oven at the lowest temperature possible or around 120 degrees F. After about an hour the marijuana should be extremely dry and crumble easily.
Open the bottle of liquor and pour all the cannabis powder into the bottle, be sure to close tight. (Note: if there is too much alcohol for the amount of cannabis, remove some alcohol before pouring the cannabis powder in. Every ounce of alcohol you remove makes your Green Dragon more potent, so keep that in mind!)
Now this is where the patience comes in, you will need to shake the bottle very well several times a day, for best results do this for ten days, the longer you let it go the better the outcome.
After at least ten days of shaking and letting the alcohol absorb the powers of the cannabis, strain out all the finely ground bud using a cheese cloth or fine mesh strainer.
Once you’ve completely strained out all the leafy crap pour the Green Dragon back into the bottle and cut a hole in the top of your watermelon large enough to stick the top of the bottle in.
Let the Green Dragon soak into the watermelon overnight, be sure to keep it refrigerated. Once all the Green Dragon has been absorbed into the watermelon you can slice it up and enjoy responsibly at your next BBQ.
What better food for a 420 party than sliders? Why not accompany this snack with a viewing of Harold and Kumar Go to White Castle? The classic tiny hamburgers were invented in 1921 at the world’s first White Castle restaurant in Wichita, Kansas, where they originally sold for 5 cents each. Makes 16 sliders. Serving size: 4 sliders.
1 pound lean (not extra-lean) ground beef 2 grams finely ground bud OR 1 gram kief or finely ground hash 3/4 teaspoon salt 1/2 teaspoon black pepper 1 medium onion, chopped
16 dinner rolls or slider rolls
3 tablespoons ketchup
16 slices American cheese
In a medium bowl, combine ground beef, kief or ground hash, salt and pepper. Mix until cannabis and seasonings are well integrated into the beef. Divide beef mixture into 16 equal portions. Press each portion into a very thin round patty slightly larger than the circumference of the roll to allow for shrinkage. Stack patties between layers of waxed paper.Open rolls and spread each half with a thin smear of ketchup. Top half of each roll with a slice of cheese, folding and stacking the cheese as necessary to fit on the roll. Top the cheese with a sprinkling of chopped onions. Heat a large skillet or griddle over medium-low heat and spray with cooking spray. Cook burger patties for about 20 to 30 seconds per side or until just cooked through. Place cooked burger patty on roll, cover with second half of roll. Serve hot.
Variations: Don’t be afraid to get creative with your slider toppings. While ketchup and onions are traditional, use whatever burger toppings you like best.
Ireland is one of the world’s largest per capita tea consumers. The Irish like their tea strong and enjoy what we call Irish Breakfast Tea—a robust blend of black teas—all day long, typically served with lots of milk. Serves 4.
2 cups whole milk or half and half
2 grams kief or hash
3 cups strongly brewed Irish breakfast tea
Sugar to taste
Heat milk or half and half over medium low heat—do not boil! Stir in kief or hash until dissolved. Divide milk mixture between 4 large coffee mugs. Fill mugs with hot brewed tea. Sweeten to taste and serve.
What’s good Greenies and welcome to another tastyTainted Tuesday from me, ThisBuds4You. This week we’re going to get stoned for breakfast by making my favorite breakfast food, waffles. Some folks like waffles with syrup and butter, others like it with fruit topping. I like my waffles looking like dessert n shit; covered in strawberries, powdered sugar, whipped cream and chocolate sauce. Ya know what, come to think of it, I guess that’s how I like my ladies, too
What We’ll Need:
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk (if you don’t have buttermilk you can substitute with 1 cup of milk and 1 tablespoon of either white vinegar or lemon juice)
43 grams of cannabutter (3 tablespoons), melted and cooled to room temperature
1 large egg
1 teaspoon vanilla extract
Vegetable oil for waffle iron this recipe makes about 2 waffles and can easily be doubled
Special equipment needed: a waffle iron (preferably Belgian-style)
Accompaniment(s): syrup, whipped cream, strawberries, bananas, ice cream, chocolate sauce and butter to name a few CANNABUTTER recipe is here
DIRECTIONS
Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk together buttermilk, melted cannabutter, vanilla and egg in another bowl, then whisk into flour mixture until just combined.
Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold. Cook waffles according to manufacturer’s instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner. Top with your favorite toppings and destroy that shit, it’s delicious! ENJOY!
Ingredients:
Tea
Cup
1 Teaspoon of butter
Marijuana!
Like other herbs, marijuana may be made into a tea. Boil the water first and pour it over the marijuana. Let it steep for longer than you would for common black tea; approximately an hour and a half.
Add 1 tsp. of marijuana or regular butter. The effects are similar to eating it. It is easy to make marijuana tea and can be combined with mint or any other herbal tea flavors to enhance it’s taste.
THC is only very slightly soluble in boiling water. Adding either some alcohol, oil, or butter to the mix will help the THC dissolve. An ounce of whole milk or a half ounce of hard liquor to a cup of boiling water increases the tea’s potency quite a bit. A chai-type drink, made with marijuana leaves, spices, butter and milk would dissolve even more of the THC.
Making tea by just boiling the leaves will not release as much psychoactive THC. Since marijuana’s pigments and terpenoids the components responsible for its flavor are water soluble, this tea looks and smells more promising than its effect will be. However, these non-cannabinoids may also have medicinal properties, as could other water-solubles.
2 teaspoons dried rosemary
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
1 pound boneless leg of lamb, cut into 1 1/2-inch cubes
2 small onions, peeled and cut into small chunks
2 small bell peppers, cut into chunks
Sauce
1/2 cup mayonnaise
1 teaspoon lemon juice
1 gram kief or finely ground dry style hash
1/4 cup minced pitted Kalamata olives
In a small bowl, whisk together 2 tablespoons lemon juice, garlic, olive oil, rosemary, oregano, salt and pepper. Add the lamb and set aside, tossing gently several times, for 30 to 45 minutes. Meanwhile preheat the grill to medium high and prepare sauce. Combine mayonnaise, 1 teaspoon lemon juice and the kief (or ground hash) and stir until evenly combined. Stir in minced olives until well combined Refrigerate until ready to serve. Thread the meat and vegetables onto wooden or metal skewers, alternating them. Grill about 6 to 8 minutes per side for medium-rare. Serve hot kebabs drizzled with olive sauce.
TIP: When making kebabs, try to cut all ingredients roughly the same size so everything cooks at the same rate.
This week we’re gonna check out a recipe similar to the Leary Biscuit that I posted a few weeks ago, but much more for the sweet tooth. We’re making make some S’mores. STONER S’MORES. Try stacking several on top of each other to create a “Super HIGH S’more Tower”. Send me a picture of your creation and I’ll send you some stickers. Send your pictures to ThisBuds4You@HailMaryJane.com.
What We’ll Need:
2 graham crackers
a piece of chocolate or a teaspoon of Nutella
1 large marshmallow puff
1 gram (ish) of weed, ground into a fine powder
DIRECTIONS
Take a graham cracker, use either chocolate or Nutella (a chocolate hazelnut spread), make a layer on graham cracker
Place about 1 gram of the powdered herb on the chocolate or Nutella
Place a marshmallow on the herb
Place second graham cracker on top
Toast for 5-7 minutes at 300 degrees F or microwave for 30-45 seconds (depending on the microwave)
NOTES
Graham crackers can be good, but can get yucky in microwaves.
In a toaster oven, toast on a piece of aluminum foil to keep the chocolate from running messily.
If using real chocolate, make sure to melt the chocolate.
The general idea is to cook the cracker but not burn it.
END OF STOCK SALE!! All 10*gs are now 8*! Both 8*gs are now 5*!! Don't forget about our edible specials & glass… wp.me/p1r6rh-1bG1 year ago
END OF STOCK SALE!! All 10*gs are now 8*! Both 8*gs are now 5*!! Don't forget about our edible specials & glass specials! Stop by before 10p 1 year ago
