purplehazin
Well-Known Member
Yeah that should work fine 
Anyone Interested In Cannabis Recipes?
- Thread starter Greather420
- Start date
JayTrinity
Active Member
Vegan cannaoil?
Greather420
Active Member
dieselboy, have you seen the recipe I posted in my thread earlier? I think it's on page 2....anyway, that's the simplest recipe I've been able to find. Honestly, compared to some I've seen, it seems a little TOO easy, but it works just fine. Give it a try. As far as cannaoil goes, Jay, it's funny you should mention that because tomorrow (I'm HIGH right now, lol), I was planning on posting a recipe for making olive oil in a crock pot. I was going to recommend using it for my Turkey recipe, but you can obviously use it for anything. I'll try to think of a good vegan recipe using cannaoil for you. So, be on the lookout for my posts tomorrow and all your questions will be answered!
By the way, dieselboy, you don't mix drum and bass, do you??
By the way, dieselboy, you don't mix drum and bass, do you??
JayTrinity
Active Member
Greather420 nice, Im high in the mountains also @2000ft in the Alps or the base of the alps.
Greather420
Active Member
Nice...must be beautiful there! We're at about 6,750, in the Mountains of So. Cal...LOVE IT! This way, even if we're not high, we're still up high at least! lol...go mountain people!
Greather420
Active Member
Ingredients
48oz Oil **
1/4oz Budz or 1/4lb trim...dried completely and broken up
** to figure out the right type of oil, you have to think of what you will be using it for. For baking/sweet stuff, I would recommend canola oil or even vegetable should be fine. If you are going to be making more savory-type foods I would recommend Olive Oil. I will be posting a recipe for turkey using olive oil shortly so if you want to try it you will have to use olive oil!
Directions
Put your budz/trim into the crock pot and set it to LOW. Add enough oil to almost completely cover the budz/trim. Let cook for at least 12 hours before checking and stirring the mixture. You should cook the oil for a minimum of 16 hours, but I wouldn't recommend going over 20. Stir every hour or so after the 12 hour mark and stop cooking if it looks like things are burning/sticking to the sides of the pot. Pour through a fine mesh strainer or colander if you don't mind little bits in your oil. Store in a glass jar or the old oil bottle and keep it in the fridge to prevent oxidization. This mixture doesn't really have an expiration date so you can keep it as long as it takes to use it all!
Personally, I would make a batch of canola oil and a batch of olive oil, because you never really know what you will want to make! You can even make it in smaller quantities, just make sure you only add enough oil to cover whatever trim/budz you have and it will turn out nice and potent!
More Thanksgiving recipes to follow, until then, ENJOY!
48oz Oil **
1/4oz Budz or 1/4lb trim...dried completely and broken up
** to figure out the right type of oil, you have to think of what you will be using it for. For baking/sweet stuff, I would recommend canola oil or even vegetable should be fine. If you are going to be making more savory-type foods I would recommend Olive Oil. I will be posting a recipe for turkey using olive oil shortly so if you want to try it you will have to use olive oil!
Directions
Put your budz/trim into the crock pot and set it to LOW. Add enough oil to almost completely cover the budz/trim. Let cook for at least 12 hours before checking and stirring the mixture. You should cook the oil for a minimum of 16 hours, but I wouldn't recommend going over 20. Stir every hour or so after the 12 hour mark and stop cooking if it looks like things are burning/sticking to the sides of the pot. Pour through a fine mesh strainer or colander if you don't mind little bits in your oil. Store in a glass jar or the old oil bottle and keep it in the fridge to prevent oxidization. This mixture doesn't really have an expiration date so you can keep it as long as it takes to use it all!
Personally, I would make a batch of canola oil and a batch of olive oil, because you never really know what you will want to make! You can even make it in smaller quantities, just make sure you only add enough oil to cover whatever trim/budz you have and it will turn out nice and potent!
More Thanksgiving recipes to follow, until then, ENJOY!
Greather420
Active Member
Okay, I was going to talk turkey next, but then I thought of another Thanksgiving favorite that would be DELICIOUS with cannabutter in it....potent, too! This recipe if for my Stuffed Sweet Potatoes, and it is a GOOD one!!
Ingredients
4 large sweet potatoes
1/4 cup cannabutter, softened or even melted
1/4 cup light brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
pinch of salt
1/3 cup toasted pecan pieces
1/3 cup miniature marshmallows
Directions
Preheat the oven to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. Poke the sweet potatoes with a fork in a couple of spots and place them on a sheet pan . Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
In a large bowl, mix the cannabutter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows and fold together to combine.
Once cooled, slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.
**For a serving size, I would recommend only eating a 1/4-1/2 of one to start with, depending on the size of your sweet potatoes. This recipe contains the same amount of butter as a whole batch of brownies, so keep that in mind when eating it!
These sweet potatoes are quite honestly the best I have ever had. The recipe originally comes from Tyler Florence from Foodnetwork.com. I scaled down the original recipe to make it smaller and changed a few things, but if you like sweet potatoes even a little bit then you NEED to try this recipe! I personally never liked them until I had this recipe and don't like any others, so that should tell you something!
My ultimate turkey recipe will follow. Maybe even a green bean casserole if anyone is interested? Let me know if you are! ENJOY!
Ingredients
4 large sweet potatoes
1/4 cup cannabutter, softened or even melted
1/4 cup light brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
pinch of salt
1/3 cup toasted pecan pieces
1/3 cup miniature marshmallows
Directions
Preheat the oven to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. Poke the sweet potatoes with a fork in a couple of spots and place them on a sheet pan . Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
In a large bowl, mix the cannabutter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows and fold together to combine.
Once cooled, slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.
**For a serving size, I would recommend only eating a 1/4-1/2 of one to start with, depending on the size of your sweet potatoes. This recipe contains the same amount of butter as a whole batch of brownies, so keep that in mind when eating it!
These sweet potatoes are quite honestly the best I have ever had. The recipe originally comes from Tyler Florence from Foodnetwork.com. I scaled down the original recipe to make it smaller and changed a few things, but if you like sweet potatoes even a little bit then you NEED to try this recipe! I personally never liked them until I had this recipe and don't like any others, so that should tell you something!
My ultimate turkey recipe will follow. Maybe even a green bean casserole if anyone is interested? Let me know if you are! ENJOY!
dieselboy
Active Member
I WISH!! no but i like it. and sour d. so the name just fit. lol.
purplehazin
Well-Known Member
Damn, I wish I could rep you again for that sweet potato recipe! 
Greather420
Active Member
Hey guys, just found a thread that gives a good method for refining butter to make it taste better...has a lot of good info if any of you are interested. Gonna try it myself the next time I make butter!
https://www.rollitup.org/cooking-cannabis/278166-refine-your-cannabuter-better-taste-4.html
I'll be posting more recipes shortly!
https://www.rollitup.org/cooking-cannabis/278166-refine-your-cannabuter-better-taste-4.html
I'll be posting more recipes shortly!
Greather420
Active Member
TURKEY TIME!!!!! As you can see, this excites me, because it is my personal specialty and my absolute favorite thing to make. I have never shared this recipe with anyone, so you should all feel special! As with most of my own recipes, the spice amounts are approximated, so change as needed!
Ingredients
1 12+ lb turkey
3 Tbs fresh sage
3 Tbs fresh thyme
3 Tbs fresh parsley
1 Tbs fresh rosemary
1 Tbs garlic powder
2 tsp ginger
2 tsp salt
2 tsp black pepper
1 Gram budz (if desired)
2-4 Tbs thc olive oil
**If you don't have fresh herbs, use 1-2 Tbs dried herbs
Instructions
Wash and dry your turkey and preheat oven to 300 degrees.
Gather your sage, thyme, parsley, and rosemary and chop VERY finely. If using dried herbs, chop to fine consistency as well. If using budz, grind well and add to herbs. Add garlic powder, ginger, salt, and pepper. Mix all herbs well. Split mixture in half.
Now, here's where you have a choice. I like to stuff the skin with half the herbs. To do this, lift the skin at the bottom of the breast. Hold the skin with one hand, and gently work your other hand under the skin, separating it from the meat. You should be able to easily loosen the skin from the breast...if you're feeling confident you can gently try to work your way under the skin on the legs. Don't worry if it tears, you can just lay it back in place. Once loosened, take half of the herb mixture and rub it on the breast and legs, under the skin.
Put the rest of the herb mixture in a dish and add thc olive oil 1 Tbs at a time, until it makes a loose, runny paste. Pour oil mixture over the turkey and rub ALL OVER, making sure to get oil/herbs under the legs and wings. Place in a roasting pan breast side up. If you are going to stuff the turkey, do it now. Put turkey in the oven. Check turkey every hour, and begin basting as soon as there is enough juice (usually after 2 hours or so). Your turkey will take roughly 20-30 minutes per pound, a bit longer if it is stuffed. Once the juices start to come out, baste turkey at least once an hour until done. If the turkey starts to get too dark, place foil to cover the breast and wing tips. Once it is close to being done (cook to at LEAST 165 degrees, I usually cook to 180+) remove the foil to get some really nice color. A good way to test the readiness of the turkey is to wiggle the legs; the meat should be soft and move easily.
Baste your turkey as soon as it comes out of the oven, then every few minutes until cooled enough to carve.
Tips
*If your turkey is close to done, but doesn't have good color, you can increase the heat to 350 for the last 1/2 hour to an hour
*Cook turkey as long as you feel necessary...as long as it is at a low temp, and covered with foil on the breast, turkey will stay moist
*Save turkey carcass/juices to make into BOMB medicated soup! (recipe coming soon!)
*Add/change spices as needed. This is just what I use, but measurements/spice types can be changed!
*Pour juice onto meat once it is cut to make sure it stays moist....adds more flavor, too!
So, if you have any questions, let me know. You can ALWAYS use this recipe with regular oil if you want to try the best turkey you have ever had but don't like the idea of making a medicated one. I have been cooking turkey this way for years and as a caterer it is my biggest seller....usually make at least 6 every holiday season!
ENJOY!
Ingredients
1 12+ lb turkey
3 Tbs fresh sage
3 Tbs fresh thyme
3 Tbs fresh parsley
1 Tbs fresh rosemary
1 Tbs garlic powder
2 tsp ginger
2 tsp salt
2 tsp black pepper
1 Gram budz (if desired)
2-4 Tbs thc olive oil
**If you don't have fresh herbs, use 1-2 Tbs dried herbs
Instructions
Wash and dry your turkey and preheat oven to 300 degrees.
Gather your sage, thyme, parsley, and rosemary and chop VERY finely. If using dried herbs, chop to fine consistency as well. If using budz, grind well and add to herbs. Add garlic powder, ginger, salt, and pepper. Mix all herbs well. Split mixture in half.
Now, here's where you have a choice. I like to stuff the skin with half the herbs. To do this, lift the skin at the bottom of the breast. Hold the skin with one hand, and gently work your other hand under the skin, separating it from the meat. You should be able to easily loosen the skin from the breast...if you're feeling confident you can gently try to work your way under the skin on the legs. Don't worry if it tears, you can just lay it back in place. Once loosened, take half of the herb mixture and rub it on the breast and legs, under the skin.
Put the rest of the herb mixture in a dish and add thc olive oil 1 Tbs at a time, until it makes a loose, runny paste. Pour oil mixture over the turkey and rub ALL OVER, making sure to get oil/herbs under the legs and wings. Place in a roasting pan breast side up. If you are going to stuff the turkey, do it now. Put turkey in the oven. Check turkey every hour, and begin basting as soon as there is enough juice (usually after 2 hours or so). Your turkey will take roughly 20-30 minutes per pound, a bit longer if it is stuffed. Once the juices start to come out, baste turkey at least once an hour until done. If the turkey starts to get too dark, place foil to cover the breast and wing tips. Once it is close to being done (cook to at LEAST 165 degrees, I usually cook to 180+) remove the foil to get some really nice color. A good way to test the readiness of the turkey is to wiggle the legs; the meat should be soft and move easily.
Baste your turkey as soon as it comes out of the oven, then every few minutes until cooled enough to carve.
Tips
*If your turkey is close to done, but doesn't have good color, you can increase the heat to 350 for the last 1/2 hour to an hour
*Cook turkey as long as you feel necessary...as long as it is at a low temp, and covered with foil on the breast, turkey will stay moist
*Save turkey carcass/juices to make into BOMB medicated soup! (recipe coming soon!)
*Add/change spices as needed. This is just what I use, but measurements/spice types can be changed!
*Pour juice onto meat once it is cut to make sure it stays moist....adds more flavor, too!
So, if you have any questions, let me know. You can ALWAYS use this recipe with regular oil if you want to try the best turkey you have ever had but don't like the idea of making a medicated one. I have been cooking turkey this way for years and as a caterer it is my biggest seller....usually make at least 6 every holiday season!
ENJOY!
Greather420
Active Member
Forgot to mention....this recipe shouldn't be too strong, considering how much meat there is on a turkey, which means you can probably get away with stuffing your face and not getting sick! Just keep in mind the oil is a slight bit stronger than butter, so eat smaller portions, then more if needed.
purplehazin
Well-Known Member
That sounds so good. I dont think Im going to make all of this because it's just me and my wife this year but I am definitely saving the recipes
Viagro
Well-Known Member
Corn syrup? You've got to be kidding.
Greather420
Active Member
Adding corn syrup makes for a much shinier, smoother sauce. You can do without it, but it will not turn out as nice. Just curious, why does that sound so strange to you?
purplehazin
Well-Known Member
Yeah I dont know why he thinks you're joking, but Ive had corn syrup in my pantry for years. Rarely use it except for treats like frosting 
Whatever it is who gives a dam. You proved you know your shit amazing job bro +REP. He didn't proof shit. So IF its a bitch please stfu before you even post ok
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