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How To: Recipes When Is Too Much? -------

Marijuana Recipes
Everyone knows that when theres marijuana involved.... Theres ALWAYS going to be munchies around!!!
Keep your stoner friends happy with these great recipes!

Read the following before cooking... these are some tips that will help you produce the best marijuana snacks!!!

The active ingredients in cannabis are fat and alcohol soluble so they can be extracted and added to foodstuff entering the system through the digestive tract rather than through the lungs.
This type of consumption of marijuana tend to be both slower and more efficient than smoking it.
Further the noxious effects of consuming heated smoke are completely eliminated.
For these reasons this is the favored method of marijuana consumption by many people.

Eating:
Marijuana must be heated before being consumed to activate the cannabanoids so one cannot simply eat raw grass.
The traditional method of eating it is to cook it in a brownie, especially when it is in the form of hashish, though it can be used in any number of things.
The recommended method of eating marijuana is to sauté it in butter or margarine over medium heat, then to strain the remaining solids out and use the butter to cook with.
One can use this marijuana butter to make brownies, cook vegetables, or however else one might use butter to cook with, one can even spread it on a slice of bread.
Many people will mix the the residual solids in with whatever they are cooking in hopes of making use of whatever cannabanoids might still be in them, but if done properly this in not generally valuable.
A typical ratio for making the marijuana butter is one stick of butter to one eighth of an ounce of marijuana, and heated for fifteen to twenty minutes.

Drinking:
One may extract the active ingredients from marijuana using alcohol and then use this tincture to make a potent drink.
The highest proof alcohol available should be used, preferably 190 proof grain alcohol, since the water in the alcohol will dissolve other chemicals in the marijuana that one wishes to avoid.
Some suggest soaking the grass in warm water for a period to remove those chemicals but that presents a whole host of other problems and is not really recommended.
One may simply place the marijuana into a bottle of grain alcohol and let the canabanoids leach out, but this takes 2-3 weeks of time.
A faster method is to heat the alcohol to sub-boiling and stir in the marijuana.
Great deal of care should be taken if this method is chosen as the alcohol is highly flammable.
The resulting tincture, often called "Green Dragon", is a light to emerald green liquid, which can be drunk straight, but this is not recommended.
Highly applauded is a drink of 3 parts lemon lime soda, 1 part green dragon and a dollop of honey served over ice.

Cannabutter Recipe 1:
The best way I found to make Cannabutter is to start around one quart of water boiling on the stove that has a half of a stick of butter (or margarine) in it.
The water serves to keep from burning the butter. I preferred to work with a half stick of butter, as that's the amount called for in the recipes I made.
(I'd cut the stick in half then use the half that was a bit bigger.)

Once your water and butter mixture is brought to a boil, add 1/2oz finely chopped cannabis to the mixture and bring it to a simmer.
You can vary the amount of cannabis, but I found that if most folks considered a cannabis cigarette half the size of a pencil as being large enough to get one to two people reasonably "stoned" then 1/2oz of that cannabis was about right for me.
But by all means, this is only my opinion. My advice to you is to go slow, as the possibility of overmedication is a real issue when eating cannabis.
Although there is no LD50 (the amount of a drug given to a group of test animals that will kill half of them.) for cannabis, we don't want the dosage so high that the patient is almost incapacitated, or that a situation arises where a patient unfamiliar with the effects of cannabis becomes agitated or develops a paranoia event.
If you are making this for a loved one unfamiliar with the effects of cannabis, be sure to remain with them for a minimum of four to six hours after ingestion to ensure their comfort and safety.
I do NOT advise anyone to give any medical patient cannabis or any other drug without their knowledge, and informed consent.
Don't be afraid to discuss the use of cannabis with your doctor. I've discussed this subject many times with all my doctors and other than one of them they've either approved of, or even encouraged the use of cannabis for both my glaucoma and asthma.
If you currently (or plan to) use cannabis for a medical condition then I strongly advise that the doctor involved has full knowledge of ALL drugs being taken by his patient.
In essence, don't do this without discussing it with your doctor FIRST.

Let the mixture simmer for up to 2 hours. This can vary depending on how finely you've chopped the cannabis.
If you use a coffee grinder and get it close to a powder, 1 hour or so should be fine, if the particle size is about the size of rice, I'd keep it simmering for one and a half hours or more even, being sure to keep up the quantity of the water so the mixture doesn't burn.
A good "rolling" simmer is best.

When you're done with the boiling process, a lightweight, clean white handkerchief works very well for straining the mixture to remove the cannabis.
(You use what works best for you. But be advised that I found that a tea strainer will become clogged up in a quick hurry!
And if you use cloth of some kind, you can twist the ball of cannabis inside tightly to get the most out of it easily.
Just remember that water and butter at boiling temperatures is HOT and can and will burn you if you're not careful!
Let it cool down a bit first.) Strain the mixture into a bowl big enough to hold it all and place it into the refrigerator over night.
The next morning you'll find the butter looking like a soft wax disk floating as a cap on top of the water.
Remove the butter from the water by whatever means works best for you and discard the water.
A slotted ladle or spoon can be used to scrape it all out. Try not to get any of the water during this phase, but if you do get a little, don't worry, it shouldn't hurt you. (though it might throw off your recipe if you get too much of it.)
Use the cannabutter just as you would regular butter in your cooking, but I liked it best in baking or making marshmallow munchies.

I would take whatever I cooked and break it into 10-20 portions and vary dosages that way. Let me again stress that overmedication is possible, start out with a little and increase from there as conditions indicate.
Keep what you don't use immediately in the freezer to help retain freshness and potency.

RECIPES:

Scooby Snacks:
Ingredients:
2 cups flour
2 eggs
1 cup quaker dry oatmeal
1 tbsp vanilla
1/2 cup cocoa
1/2 cup sugar
1/4 pound (1 stick) butter
1 tbsp walnut extract
1 oz. of finely ground cannabis
Directions:
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.

Stoney Brownies:
Note: You trim leaves 10 cm long from the main and 8 cm long from the side shoots to get flower sites to proliferate, right? What to do with 'useless' leaf while waiting for females to bloom?

Ingredients:
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)
Directions:
Pre-heat oven to 175c, grease baking dish @ 25x35 cm. 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 min.. Cool and cut into 16 to 30 squares according to bravado. Lasts 6 hours.

Hashish Fudge:
Ingredients:
1 teaspoon black peppercorns
1 whole nutmeg
4 average sticks of cinnamon
1 teaspoon coriander
About a handful each of stoned dates, dried figs, shelled almonds and peanuts
Directions:
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: chop these and mix them together. 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.

Sil's Bud Bars:
Ingredients:
One bag of Hershey's Chocolate Chips
A quarter cup of powdered sugar [optional: if you want it sweeter]
A quarter ounce of your best buds
Directions:
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.

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 grass
3 tablespoons India relish
Directions:
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.


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