Free Aunt Sandy's Medical Marijuana Cookbook by Sandy Moriarty Page A
Authors: Sandy Moriarty
the pesto. This mixture will still have a lot of residual active ingredients.
Classic
Cannabis Pesto
This is a rich and flavorful sensation. It can be made with residual plant material from my cannabutter formula. Nothing goes to waste.
Â
INSTRUCTIONS:
⢠Pound the cannabis leaves until smooth.
⢠In a small saucepan, melt the cannabutter.
⢠Add the cannabis leaves to the butter.
⢠Put them in a blender and add the remaining ingredients.
⢠Blend until smooth.
⢠Serve warm over pasta. (You may want to add more cheese.)
Yield:
1 turkey, 12 cups of stuffing
Â
Dizzy Bird Equipment:
Roasting pan with rack, basting brush, meat thermometer
Â
Ingredients:
6 tablespoons melted Aunt
Sandyâs 10x Cannabutter
12 to 16 pound turkey
Dizzy Bird
Turkey with Stuffing
My brother Al recomends this recipe to share with your friends and family as he did on his vacation at Burning Man.
Â
INSTRUCTIONS:
⢠Preheat oven to 325°.
⢠Remove the turkey giblets and neck from the chest and neck cavities.
⢠Loosely pack the body and neck cavities with stuffing (below) and skewer or sew the opening closed.
⢠Brush the skin all over with 6 tablespoons of melted cannabutter.
⢠Baste the turkey every 30 minutes with pan drippings.
⢠Bake for 20 minutes per pound.
⢠The Dizzy Bird is done when a thermometer in the thigh area registers 170°.
⢠Remove the turkey to a platter and let rest for 20 minutes before carving.
Stuffing Equipment:
large skillet, meat thermometer, large bowl
Â
Ingredients
1 cup Aunt Sandyâs 10x
Cannabutter
2 cups finely chopped onion
1 cup finely chopped celery
10 cups, lightly packed small
bread cubes for stuffing
½ cup fresh parsley, minced
1 tablespoon dried sage
1 tablespoon dried thyme
¾ teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg
â teaspoon ground cloves
1 cup chicken stock
S tuffing
for Dizzy Bird
INSTRUCTIONS:
⢠In a large skillet, sauté the cannabutter, onion and celery over a medium heat until the onion looks translucent, about 10 minutes.
⢠Remove the skillet from heat and stir in the bread cubes, parsley, sage, thyme, salt, black pepper, nutmeg and cloves. Stir well.
⢠Put the mixture in a large bowl.
⢠Add 1 cup of chicken stock, a little at a time until the stuffing is moist but not too wet.
⢠Spoon the stuffing into the turkey.
⢠Stuffing is done when the turkey is done.
Yield:
8 servings (half sandwich each)
Â
Equipment:
Frying pan with lid, spatula
Â
Ingredients:
¼ cup Aunt Sandyâs 10x
Cannabutter at room
temperature
8 slices French bread
3 tablespoons apricot jam
5 ounces Brie (or Camembert)
Â
Option:
You can also make it with the traditional combos of ham & cheeseâor creamy Velveeta cheese and prosciuttoâor Fontina and sun dried tomatoesâor your favorite grilled cheese combo. Be creative and enjoy!
Gourmet Grilled Brie
Sandwiches with Apricot Jam
A cannabis twist on a delicious classic. There has never been such an easy and delicious way to take your medicine. Try it with a cup of tomato bisque soup.
Â
INSTRUCTIONS:
⢠Butter all bread slices on one side with cannabutter, placing them butter side down.
⢠Spread half of the slices with apricot jam.
⢠Remove rind from the brie, cutting while cold.
⢠Spread room temperature brie on the other 4 slices.
⢠Combine one apricot jam side with one side with the brie, butter side out. Repeat 3 more times to make 4 sandwiches.
⢠Place the sandwiches in a preheated skillet, over medium heat.
⢠Cover frying pan with lid so cheese melts.
⢠Remove lid and turn sandwiches. Cook until they are golden brown on both sides.
⢠Serve immediately.
1. Spreading cannabutter on first bread side (apricot on second half)
2. Spreading cannabutter on second sandwich side
3.
Classic
Cannabis Pesto
This is a rich and flavorful sensation. It can be made with residual plant material from my cannabutter formula. Nothing goes to waste.
Â
INSTRUCTIONS:
⢠Pound the cannabis leaves until smooth.
⢠In a small saucepan, melt the cannabutter.
⢠Add the cannabis leaves to the butter.
⢠Put them in a blender and add the remaining ingredients.
⢠Blend until smooth.
⢠Serve warm over pasta. (You may want to add more cheese.)
Yield:
1 turkey, 12 cups of stuffing
Â
Dizzy Bird Equipment:
Roasting pan with rack, basting brush, meat thermometer
Â
Ingredients:
6 tablespoons melted Aunt
Sandyâs 10x Cannabutter
12 to 16 pound turkey
Dizzy Bird
Turkey with Stuffing
My brother Al recomends this recipe to share with your friends and family as he did on his vacation at Burning Man.
Â
INSTRUCTIONS:
⢠Preheat oven to 325°.
⢠Remove the turkey giblets and neck from the chest and neck cavities.
⢠Loosely pack the body and neck cavities with stuffing (below) and skewer or sew the opening closed.
⢠Brush the skin all over with 6 tablespoons of melted cannabutter.
⢠Baste the turkey every 30 minutes with pan drippings.
⢠Bake for 20 minutes per pound.
⢠The Dizzy Bird is done when a thermometer in the thigh area registers 170°.
⢠Remove the turkey to a platter and let rest for 20 minutes before carving.
Stuffing Equipment:
large skillet, meat thermometer, large bowl
Â
Ingredients
1 cup Aunt Sandyâs 10x
Cannabutter
2 cups finely chopped onion
1 cup finely chopped celery
10 cups, lightly packed small
bread cubes for stuffing
½ cup fresh parsley, minced
1 tablespoon dried sage
1 tablespoon dried thyme
¾ teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg
â teaspoon ground cloves
1 cup chicken stock
S tuffing
for Dizzy Bird
INSTRUCTIONS:
⢠In a large skillet, sauté the cannabutter, onion and celery over a medium heat until the onion looks translucent, about 10 minutes.
⢠Remove the skillet from heat and stir in the bread cubes, parsley, sage, thyme, salt, black pepper, nutmeg and cloves. Stir well.
⢠Put the mixture in a large bowl.
⢠Add 1 cup of chicken stock, a little at a time until the stuffing is moist but not too wet.
⢠Spoon the stuffing into the turkey.
⢠Stuffing is done when the turkey is done.
Yield:
8 servings (half sandwich each)
Â
Equipment:
Frying pan with lid, spatula
Â
Ingredients:
¼ cup Aunt Sandyâs 10x
Cannabutter at room
temperature
8 slices French bread
3 tablespoons apricot jam
5 ounces Brie (or Camembert)
Â
Option:
You can also make it with the traditional combos of ham & cheeseâor creamy Velveeta cheese and prosciuttoâor Fontina and sun dried tomatoesâor your favorite grilled cheese combo. Be creative and enjoy!
Gourmet Grilled Brie
Sandwiches with Apricot Jam
A cannabis twist on a delicious classic. There has never been such an easy and delicious way to take your medicine. Try it with a cup of tomato bisque soup.
Â
INSTRUCTIONS:
⢠Butter all bread slices on one side with cannabutter, placing them butter side down.
⢠Spread half of the slices with apricot jam.
⢠Remove rind from the brie, cutting while cold.
⢠Spread room temperature brie on the other 4 slices.
⢠Combine one apricot jam side with one side with the brie, butter side out. Repeat 3 more times to make 4 sandwiches.
⢠Place the sandwiches in a preheated skillet, over medium heat.
⢠Cover frying pan with lid so cheese melts.
⢠Remove lid and turn sandwiches. Cook until they are golden brown on both sides.
⢠Serve immediately.
1. Spreading cannabutter on first bread side (apricot on second half)
2. Spreading cannabutter on second sandwich side
3.
Similar Books
The Live-Forever Machine
Kenneth Oppel
Thoreau in Love
John Schuyler Bishop
3 Loosey Goosey
Rae Davies
The Testimonium
Lewis Ben Smith
What Happens At Christmas...
T A Williams
Consumed
Matt Shaw
Devour
Andrea Heltsley
Organo-Topia
Scott Michael Decker
The Strangler
William Landay
Shroud of Shadow
Gael Baudino