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What Hungry Stoners Eat: Time to Show your Recipes

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  • Mazzariman
    commented on 's reply
    Yeah allatup, after having been mostly stoned for almost 50 years, I don't get the munchies anymore. It's always time to eat! Luckily my metabolism keeps me from going over 180 lbs! Supper's Ready! That's also a great super long ass Genesis song with the lyric - "I know a farmer who looks after the farm, with water clear, he cares for all his harvest". Most appropriate...

  • alltatup
    commented on 's reply
    A feast indeed!!!!

  • Mazzariman
    commented on 's reply
    Those look tasty! Steep some "mushrooms" for tea, then sauté them in cannabutter, and mix the strained shrooms in before baking those puppies! Drink the "Tea", munch a croissant and trip for the day. Been there, done that! Be sure to find a nice comfortable couch first. I made a mushroom and Swiss cheese omelette, but croissants would be awesome as well!

  • Puglover1
    replied
    Ham & Swiss cheese croissants, like eating Lay's.

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  • Mazzariman
    replied
    Our munchie vittles. Grilled Porterhouse 1 1/2" thick, Potatoes Anna (Braised in garlic butter and homemade chicken stock and topped with grated Parmigiano Reggiano, pan roasted Brussel sprouts and for dessert a cranberry cheesecake. Yummers!

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  • JohnEmad
    replied
    oatmeal cookies. added about 1/3 cup well cured weed to a batch of 18 cookies. baked @340F for 18 mins. Slightly lower temp but more time so decarb is fuller and cookies don't burn.

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  • Rwise
    replied
    Some of y'all may not be stoned enuf yet, I dont measure I cook, amounts change for how many you make.
    Fast easy little clean up,

    Cajun Pie
    uncut crescent roll dough, ya that canned stuff, all y'all can make your own if you wish all the work!
    shaved/chopped ham
    chopped jalapenos (I use the hot ones)
    shredded (I use super sharp) cheddar cheese, use what you like
    Cajun Creole spice (I make my own Emrils is close I use less salt and more heat), not to much just a sprinkle
    Toss all, stuff dough and seal edges, poke with fork, bake in 350* F preheated oven (I use a ceramic backing sheet) until golden brown, serve hot.
    Enjoy!

    Leave a comment:


  • alltatup
    commented on 's reply
    I bet yours are waaaaaaay better than Betty Crock a shit.

  • desertdan
    commented on 's reply
    I been making and eating similar. I use recipe on Quaker oats box and use 1/2 cup Irish butter and 1oz peyote gorilla buds and 1oz golden tiger buds. 2 cookies puts me in orbit all day.

  • crunchyfrog
    replied
    After reading all the yummy recipes, I just wanted to share what I have been eating every day for some months now. Oatmeal cookies made with 1/2 cup (4 oz) cannabutter vs regular butter. Cannabutter made from 1.5 oz white widow bud and 4 sticks of extra creamy unsalted land of lakes butter. Once you eat a couple of these, everything else tastes good.

    Leave a comment:


  • gbauto
    commented on 's reply
    Yep,2.5# c.c.,7 eggs, and a cup of sugar are indeed the stuff of a heart-friendly, low-cal dessert.

  • SoOrbudgal
    commented on 's reply
    You are some baker Canuck147 and i think that stew looks pretty yummy. Man we sure enjoy soups an stews this time of year. We love lamb at our house and make stew from it. We are surrounded by " lawn Maggots" is what sheep farmers here call them LOL.

  • Canuck147
    replied
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ID:	484861 East whole wheat dinner rolls

    2 1/4 cup whole wheat flour - hold 1 cup back for now
    2 tbsp sugar
    1/2 tsp salt
    1 pack dry yeast
    1 cup warm milk
    3 tbsp melted unsalted butter
    1 large egg

    Butter a muffin tin - temp 400 degrees

    1 1/4 cup flour mixed with sugar salt and yeast - stir well
    Mix wet ingredients together until smooth
    mix wet into flour mixture until smooth
    Add 1 cup flour and mix until fully incorporated and smooth (hard to get it smooth at this stage but don't worry about it)
    Cover bowl and let rise until double in size - about 1 hour
    Stir the batter gently to deflate it
    Spoon even amounts of the dough into each cup of prepared pan - set aside in a warm spot until doubled in size about 1 hour - uncovered
    Use another egg lightly beaten to brush over your buns just before you put those same buns into the oven - so don't pour egg over your butt.
    Cook 15 - 20 minutes



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  • alltatup
    commented on 's reply
    Those muffins look fabulous!

  • Puglover1
    commented on 's reply
    That looks like my recipe, good looking 'cake there. I think I have the ingredients, mine takes five 8 oz pkgs of cream cheese. I better go to bed before I look for nothing to eat in the fridge.

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