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non dairy tootsie rolls:   Homemade Tootsie Rolls (without the junk!) Ingredients: 1/2 cup raw honey 1/4 cup plus 2 Tablespoons unsweetened cocoa powder 1 teaspoon real vanilla extract 1 Tables

your forum is very helpful for those who are starting to using marijuana as a medically. i appreciate you.

Those garlic cheese Pot tatoes are going on the Christmas dinner.   The Strawberry Shortcake will be one I will try also. Butternut Squash Soup is one of my favorite winter warm ups. Why I never t

Mhmmm , ready to put them ribs on the BBQ it's SPRING!!
 

Medicated Barbeque Sauce

Ingredients

1 Tablespoon Marijuana Oil
1/4 Cup Marijuana Shake
1 Medium Onion, Diced
1 Clove Garlic, Diced
1 Cup Ketchup
1/4 Cup Apple Cider Vinegar
1 Bottle Medicated Cola
2 Teaspoons Paprika
2 Teaspoons Chili Powder

 

Directions    

 

 

  1. Saute marijuana oil, shake, onion, and garlic in a sauce pan for two minutes.
  2. Add ketchup, vinegar, cola, paprika, and chili powder.
  3. Bring to a boil.  Lower heat and allow to simmer to 30 minutes.
  4. Use sauce to brush on burgers, brisket, ribs, or chicken while grilling to meat on a barbeque.
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Vegan Cannabis Quinoa

 

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Quinoa Tabbouleh

Serves 4

Pair this quinoa tabbouleh with hummus and falafel for a quick lunch that will leave you feeling full of energy!

 

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Ingredients:

-2 cups water

-1 cup quinoa, rinsed and drained

-3 medium ripe tomatoes, finely chopped

-1 medium cucumber, finely chopped

-1 ½ cups coarsely chopped fresh parsley

-1 cup finely chopped scallions

-½ cup freshly squeezed lemon juice

-1/3 cup cannabis-infused olive oil

-¼ cup pine nuts

-2 tablespoons finely chopped fresh mint

-Salt

 

Bring the water to a boil in a medium saucepan over medium-high heat. Add the quinoa. Reduce the heat to a simmer and cover. Cook, stirring occasionally, until all of the water has been absorbed and the quinoa “tails” have unfurled, 10 to 15 minutes. Remove from the heat and let cool.

 

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Combine the tomatoes, cucumber, parsley, and scallions in a large bowl. Add the lemon juice, olive oil, pine nuts, and mint. Stir in the quinoa and salt to suit your taste. Mix well. Cover and refrigerate for several hours or up to 1 day. Remove 30 minutes to 1 hour before serving to bring to room temperature.

 

Spicy Hummus

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Makes 1 ½ cups

-1 habañero chile

-1 cup cooked or canned chickpeas, rinsed and drained

-2 large garlic cloves, minced

-2 tablespoons raw tahini

-Juice of 1 lemon

-½ cup cannabis-infused olive oil

 

Heat the broiler. Remove and discard the stem and seeds from the habanero. Cut it in half lengthwise. Place the halves, cut sides down, in a baking dish and broil until the skin begins to blacken, about 10 minutes. Transfer the roasted chile to a bowl, cover, and allow to steam for 15 to 20 minutes. When the chile is cool enough to handle, rub off the skin and mince the flesh.

 

In a food processor, puree the chickpeas, garlic, tahini, habanero, and lemon juice. With the machine running, gradually add the olive oil through the feed tube until incorporated. Refrigerate until you are ready to serve.

 

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  • 4 weeks later...
Salted Nutella Butter Bars


Ingredients

  • 1/2 lb salted butter room temp 
  • 1/2 lb canna butter room temp  
  • 1 1/2 cups powdered sugar  
  • 2 Tbs vanilla  
  • 4 cups flour  
  • 1 cup Nutella

 

Directions       

 

  1. Preheat oven to 325°
  2. Grease a 9x13 baking dish with butter or cooking spray. Set aside.
  3. In bowl of mixer combine b utters and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Slowly add the flour into the butter mixture stirring until dough combines together.
  4. Press about one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.
  5. Bake crust until firm and the edges are a pale golden brown approx 12-14 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
  6. Spread Nutella evenly over crust, about 1/4 inch away from the edge of the crust.
  7. Remove remaining dough from refrigerator and crumble remaining dough on top. Finish baking 20-25 minutes until top is set and lightly golden.
  8. Cool and cut into squares.



You can know find receipts, and many other useful guides in the "Tutorial section" of the site as well!

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  • 2 weeks later...

Psychedelicatessen-ganja-granola-bars_03

 

Green Gold Road Trip Bar

 

Wet Ingredients:

 

-1/2 cup (4 ounces) cannacoconut oil (recipe follows)
-3/4 almond butter
-1/2 cup packed light brown sugar
-2 tablespoons vanilla extract
-1/3 cup honey (or coconut nectar)

 

Dry Ingredients:

 

-2 1/2 cups (8 ounces) old-fashioned rolled oats
-1 1/2 cups (4.5 ounces) raw sliced almonds
-1/2 cup (1.25 ounces) shredded unsweetened coconut
-3/4 cup (4.5 ounces) semisweet chocolate chips
-1/2 cup (2 ounces) oat bran (or 1/2 cup old-fashioned rolled oats ground to powder in the blender)
-1/4 cup (1.25 ounces) finely chopped walnuts (or any seed/nut of choice)
-1/4 cup dried cranberries (or any dried berry of choice)
-1/2 teaspoon ground cinnamon
-1/2 teaspoon kosher salt

 

Instructions:

 

Preheat oven to 325 degrees F. Line a 9 x 13-inch baking pan with parchment paper, leaving extra paper around the edges to pull the finished product out of the pan.

First, combine all of your dry ingredients in a large mixing bowl.

 

Psychedelicatessen-ganja-granola-bars_06

 

In a large saucepan, combine the wet ingredients: cannacoconut oil, almond butter, brown sugar, vanilla, honey, and 2 Tablespoons water.

 

Cook over medium heat, stirring frequently, until you have uniform syrup. Remove from heat. Add the dry ingredients: oats, almonds, coconut, chocolate chips, oat bran, nuts or seeds, and cinnamon. Stir until the dry ingredients are thoroughly coated.

 

Psychedelicatessen-ganja-granola-bars_09

 

Transfer the mixture to the prepared pan, and press it as firmly into the pan as possible, first using your hands, then using a spatula or wooden spoon to flatten the top. Sprinkle the salt over the top.

 

Bake until the edges darken, 35-40 minutes (check at 25 minutes, because ovens vary). The mixture will be soft when you take it out of the oven, but allow it to cool completely before taking it out of the pan and cutting it into 16 squares (you can go for 32 squares for better portion control).

 

 

Psychedelicatessen-ganja-granola-bars_11

 

Simple Cannacoconut Oil:

 

Ingredients:

 

-2 cups of coconut oil
-1 cup of ground cannabis

 

Combine coconut oil and cannabis in a Crockpot on the low setting and leave for 24 hours.

 

Return and pour the oil through a strainer, removing the cannabis plant material and saving the oil in a glass bowl. Let the cannacoconut oil cool to room temperature and then place the glass bowl in the refrigerator for several hours, until the oil solidifies. Melt your oil over a double boiler on low and pour into containers for storage or use immediately in a recipe.

 

Psychedelicatessen-ganja-granola-bars_13

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Chickanna Cordon Bleu

Serves 4

 

Ingredients:


• 4 slices of bacon
• 2 tsp medicinal cannabis oil (recipe follows)
• ¾ cup seasoned bread crumbs, divided (I used panko)
• 4 chicken breasts, pounded flat
• 8 oz of mixed Swiss, provolone, mozzarella & parmesan (about 8 slices of cheese)
• ½ tbsp crushed garlic
• 1 tbsp Italian herbs (basil, thyme, oregano)
• 1 egg, beaten
• 2 tbsp milk
• 4 teaspoons of flour
• 4 tsp bacon grease

 

Preparation:


First, cook the bacon. Preheat the oven to 400ºF. Place bacon slices on a slotted broiler pan or a cooling rack over a Pyrex dish so the grease drips down into a container. Cook for 10 to 15 minutes, and check the bacon frequently. Alternatively, you can fry your bacon in a pan over medium-high heat for about 5 minutes per side, or until the fat has rendered out and bacon is crispy. Drain on paper towels and set aside.

 

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Turn the oven up to 415ºF. Kat says, “Don’t worry about the temperature damaging your pot’s potency, the moist interior of the chicken cordon bleu never reaches above 200ºF.” 

Mix your medicinal cannabis oil with 4 teaspoons of the breadcrumbs, set aside.

 

To flatten pieces of chicken, place one at a time inside a gallon freezer bag, or in between two sheets of plastic wrap or wax paper, and you may either pound gently with a meat mallet or roll flat with a rolling pin. Place each flattened chicken breast on a clean surface, smooth side down.

 

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Place two half strips of cooked bacon (patted dry) on the wide end of one breast. Place a slice of cheese over the bacon. Place desired portion of medicinal breadcrumbs centered on the cheese slice. Place the second cheese slice on top so the sides of each slice meet, creating a pocket. Repeat with the other chicken breasts.

 

Blend garlic and dried herbs, and spread the paste with the back of a spoon along the remaining exposed chicken towards the narrow end; add salt and pepper to taste. Starting at the wide end, pinch and roll the breasts closed towards the narrow end. (We called this step “rolling a chicken blunt!”) Keep the edges tucked under, and the smooth surface up. Without letting go, grab one toothpick and weave one side shut, then repeat with the other side.

 

7348.jpg

 

Mix the beaten egg with the milk. To help the egg wash adhere to the chicken during cooking, sprinkle each chicken breast with a teaspoon of flour, this also helps the crumbs to take better hold of the egg wash. Baste with the egg wash (a simple paper towel section will do if you don't own a pastry brush or similar), sprinkle with the remaining breadcrumbs, and generously drizzle with bacon grease. 

 

7362.jpg

 

Bake 16 to 20 minutes until deep gold, and enjoy!

 

7393.jpg

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  • 1 month later...

Mini Pineapple Diesel Upside Down Cakes

 

8529.jpg

 

Ingredients:

-1 1/2 cups brown sugar
-1/2 cup regular unsalted butter (for the brown sugar layer)
-12 maraschino cherries
-2 20 oz cans of pineapple rings (reserve 4 tbsp. of the juice)
-1 cup of cannabutter
-2 1/2 cups sugar
-5 eggs
-1 teaspoon almond extract
-3 cups gluten free* cake flour (I used King Arthur brand)
-3 teaspoons xanthan gum
-2 teaspoons baking powder
-1/4 teaspoon salt
-1 1/4 cups coconut milk

*You can use regular cake flour instead of the gluten-free if desired, just omit the xanthan gum too.
 

Pineapple Frosting:

-8 oz cream cheese
-4 tablespoons of reserved pineapple juice
-3 1/2 cups powdered sugar

 

Equipment:

Bun pans large enough to hold pineapple rings. Alternatively, you can make two standard nine inch round cakes. I used a “Texas-sized” cupcake pan.

 

Preparation:

Preheat oven to 350. Grease and flour pans. Sprinkle two tbsp. of brown sugar on the bottom of each baking cup, along with ½ tbsp. regular butter. Lay a pineapple ring in the bottom of each cup and place a cherry in the center. 

 

8482.jpg

 

Mix cannabutter, sugar, eggs and almond extract in the bowl of a mixer on the “blend” setting until creamy. In separate bowl, mix flour, xanthan gum, baking powder and salt. In the mixer bowl, alternately add the flour and coconut milk until combined. 

 

8487.jpg

 

Distribute batter over the tops of each pineapple, filling cups three-quarters full. Bake for 25 to 30 minutes for mini-cakes and 40 to 45 minutes if using standard nine-inch rounds. Let cool completely on rack, and work a butter knife around the edge of each cup. Place a baking sheet over the cupcake pan, invert and release. Combine frosting ingredients in mixer and blend until thoroughly combined. If frosting is too thin, add more powdered sugar. Frost cakes and decorate sides with chopped nuts. Enjoy! 

 

8514.jpg

 

*Stones 24, each cake is two servings.

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  • 2 months later...

non dairy tootsie rolls:

 

Homemade Tootsie Rolls (without the junk!)

Ingredients:

  • 1/2 cup raw honey
  • 1/4 cup plus 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon real vanilla extract
  • 1 Tablespoon coconut oil OR butter, melted
  • 1/4 cup organic powdered sugar (see note below)
  • pinch of fine sea salt
  • 1 cup tapioca flour (may need slightly more or less)
  • 1 drop wild orange essential oil OR 1/8 teaspoon of orange extract (optional- but it gives that “fruit-flavor” which is reminiscent of traditional Tootsie Rolls)

Instructions:

Combine the honey, cocoa powder, and vanilla extract in a medium bowl. When you first start mixing it, it will be a clumpy mess. But just keep mixing and it will come together after a few minutes.

Mix in the melted coconut oil (or butter) and then the powdered sugar and salt.

Stir thoroughly, then begin to slowly add the tapioca flour (1/4 cup at a time). When the dough becomes too stiff to mix with your fork, use your fingers to knead the mixture together until you have a stiff, mildly sticky dough.

 

Shape the dough into a ball and set aside on a piece of waxed paper for about 10 minutes. Depending on how much tapioca flour you added, the dough should relax a bit and spread out. If it doesn’t, help it out by gently pressing it into a thick circle.

Cut the circle into strips (or whatever shape you’d like), and individually wrap each chunk in a small piece of waxed paper.

If you are finding that the dough is too sticky to cut, place it in the freezer for 5-10 minutes.

I would definitely store these in the fridge– they are just a bit too sticky at room temp.

 

 

Ingredients

  • 1/2 cup raw honey
  • 1/4 cup plus 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon real vanilla extract
  • 1 Tablespoon coconut oil OR butter, melted
  • 1/4 cup organic powdered sugar
  • pinch of fine sea salt
  • approximately 1 cup tapioca flour
  • Optional: 1 drop wild orange essential oil (to give it that "fruit-flavor" which is reminiscent of traditional Tootsie Rolls)

Instructions

  1. Combine honey, cocoa powder, and vanilla extract in medium bowl
  2. Mix a few minutes until it is no longer a clumpy mess
  3. Add melted coconut oil (or butter) and mix
  4. Add powdered sugar and salt
  5. Stir thoroughly and slowly add in 1/4 cup of tapioca flour at a time
  6. When dough is too stiff to mix with fork, use fingers to knead mixture until you have stiff, mildly sticky dough
  7. Shape dough into ball
  8. Set aside on waxed paper for 10 minutes
  9. Depending on how much tapioca flour you added, it should relax a bit and spread out, but If it doesn't, gently press into a thick circle
  10. Cut circle into strips or other shape
  11. Individually wrap each chunk in a small piece of waxed paper
  12. If too sticky to cut, place dough in freezer 5-10 minutes
  13. Store in fridge

I couldn't find tapioca flour so I used Arrowroot flour and some hemp protein instead.  Just add 1 gram of decarbed kief to the tablespoon of coconut oil.  Made with my space dawg 1 candy is great for daytime as long as your not driving or operating heavy machinery. :)  A half batch made about #20-25  _ 7-8gram candies.  Nice thing is that you can have a 1/4, 1/2, whole or more depending on your needs.

 

Enjoy.

 

Norby

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  • 2 weeks later...

Been a while since I've updated this thread My apologies.

1006_lrg.jpg
 

Ingredients
  • 1 loaf whole-wheat bread
  • 1 cup sliced avocado
  • 1 lb Provolone cheese
  • 2 tablespoons ground hemp seed
  • 1 teaspoon basil
  • half a clove of garlic (optional)
  • tomato or sun-dried tomatoes (optional)
  • 1/4 oz Cannabis Bud
  • 1 stick CannaButter


Directions
  1. Place slices of cheese, then avocado on a piece of bread. Sprinkle with hemp seeds and basil.
  2. For extra variety, add tomato slices and sprouts or sun-dried tomatoes and garlic. Top with another slice of bread.
  3. Drop a tablespoon of CannaButter into the frying pan and grill the toastie on both sides, on low heat.
  4. Grill with as much butter as you can without burning the bread, covering the pan to melt the cheese.
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I'm glad you tried it, when I saw the recipe I was like its easy and looks yummy..

I'm always asking for input on what kind of stuff you Guys/Gals would like to see more of, I would love to post things people are actually going to read and try..

Anywho off to the hospital, thanks for the input! Hope you find the relief you deserve....

Trix
:bong2:

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  • 2 months later...
Christmas is just days away, munch on some of these Xmas cookies!

I'll post a few more holiday recipes after dinner if I have time tonight..

 
 
Egg Nog Cookies

Ingredients
 
Frosting
  • 2 1/4 cups all-purpose flour (What the heck, why not medicate the frosting to "Canna flour" ) ;)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg, plus more for topping
  • 1/2 tsp ground cinnamon
  • 3/4 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 1/2 tsp rum extract
  • 1/2 cup eggnog
  • 1/2 cup canna butter at room temperature
  • 3 - 5 Tbsp eggnog
  • 1/2 tsp rum extract
  • 3 cups powdered sugar

 

Directions    

  • Preheat oven to 350 degrees. In a mixing bowl, whisk together all purpose or canna flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside.

 

  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog.

 

  • With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 13 minutes.

 

  • Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.

 

  • For the Eggnog Frosting:

 

  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.

 
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  • 7 months later...
Dark Chocolate Cupcakes

Ingredients

Cupcakes:
1 cup flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup boiling water
1/3 cup unsweetened baking cocoa
1/2 cup canna butter
3/4 cup sugar
1/2 teaspoon vanilla
1 egg
 
Frosting:
1-1/3 cups dark chocolate chips
1/4 cup canna butter
1 cup whipping cream
 

Directions           

 

 

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place Baking Cups in each of 12 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix boiling water and cocoa until dissolved.

 

  • In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating well. Beat 2 more minutes. Beat in vanilla and egg until blended. On low, alternatively add flour mixture and cocoa mixture, beating just until blended. Divide batter among muffin cups. Bake 20 to 25 minutes or until toothpick comes out clean. Cool 5 minutes. Remove from pan to cooling racks. Cool completely.

 

  • For Frosting:
    • In medium heat- place 1 1/3 cups chocolate chips and 1/4 cup butter. In small microwavable bowl, microwave whipping cream on High about 1 minute or until cream just begins to simmer. Pour cream over chips and butter; beat with whisk until chocolate is melted and mixture is smooth and shiny. Refrigerate 30 to 45 minutes until completely cooled, stirring occasionally. Beat frosting with mixer to make light and fluffy. Frost cupcakes.

 

Trix
:bong2:

 

 

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  • 2 months later...

Special Vegan Stir Fry

 

Ingredients

 

1 Cup Cubed pumpkin

½ Cup Cubed Japanese eggplant

1 Cup Trimmed green beans

1 Red pepper deseeded and cubed

1 Cup Cubed extra firm tofu

½ Cup Chopped coriander

1 Lime

1 Tablespoon Crushed garlic

1 Tablespoon Crushed Ginger

3 Tablespoons Gluten free sweet and dark soy sauce

2 Tablespoons Canna-Coconut oil

Hot sauce to taste
 

Directions

  1. Steam pumpkin cubes for 4 minutes and reserve. 
  2. Heat oil in a large wok or frying pan and add the eggplant and tofu. Fry till crisp before adding the garlic and ginger and stirring to combine. 
  3. Add the soy sauce along with the pepper and the beans and stir fry until cooked but still crunchy. Add the pumpkin and stir to combine. 
  4. Turn off heat and squeeze in the juice of half the lime and most of the coriander. 
  5. Garnish with hot sauce, remaining lime wedges and coriander. 

​The most important thing is that the vegetables you choose must be fresh. Serve this with some quinoa or wild rice if you wish but it’s not really necessary. Don’t eat too much and don’t leave it in the fridge for your flatmate to accidentally eat.

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Cannabis Biscuits

  Ingredients

  • 2 1/4 cups CannaFlour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 tablespoon sugar
  • 1/3 cup margarine, softened
  • 1 cup buttermilk

 

Directions

  1. Preheat oven to 400 degrees. Grease baking sheet.
  2. Combine 2 cups of CannaFlour, baking powder, baking soda and sugar together in a large bowl. Stir until well blended.
  3. Add margarine and mix well. Ingredients won't mix thoroughly and dough will start to ball up, this is ok.
  4. Add buttermilk and stir until all ingredients are moist.
  5. Lay a sheet of wax paper on the counter and cover with remaining 1/4 cup of CannaFlour.
  6. Transfer moist dough to wax paper. Knead with hands until smooth, dough should be soft and light.
  7. Pat dough down softly until it is about a half-inch thick.
  8. Use the round dough cutter to cut out biscuits.
  9. Arrange biscuits on greased baking sheet and bake for 10-12 minutes in preheated oven.
  10. Let biscuits cool before serving.

 

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Spaghetti Sauce
 

Ingredients
  • 1 can (26 oz) crushed tomatoes
  • 1 can (26 oz) tomato puree
  • 1 can (26 oz) tomato sauce
  • 2 teaspoons CannaOil (use olive oil in recipe)
  • 1 large green pepper, chopped
  • 1 large white onion, chopped
  • 1 cup fresh mushrooms, sliced
  • 1 tablespoon keef
  • 1 tablespoon oregano
  • 1 tablespoon parsley
  • 1 can (8 oz) tomato paste
  • 2 cloves garlic, finely chopped
  • 1 teaspoon garlic powder
  • 2 teaspoon onion powder
  • salt to taste
  • sugar to taste


Directions
  1. In a large stock pot, stir together crushed tomatoes, tomato puree and tomato sauce. Set on medium-low heat and cover.
  2. Meanwhile in saute pan, heat olive CannaOil over medium heat. When warm, add peppers, onions and mushrooms.
  3. Sprinkle with a dash of salt and pepper to taste. Saute until onions are clear but not browned. Add sauteed vegetables to stock pot, folding them into the sauce with the oregano and parsley. Cover and bring to a slow simmer, stirring occasionally from the bottom up.
  4. Once simmering add the tomato paste, fresh garlic, garlic powder and onion powder. Make sure to mix thoroughly. Turn to low heat and simmer, covered at least 1 hour.
  5. Taste, if too acidy add sugar 1/2 teaspoon at a time, checking every 10 minutes.
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  • 2 months later...

I'm glad you tried it, when I saw the recipe I was like its easy and looks yummy..

 

I'm always asking for input on what kind of stuff you Guys/Gals would like to see more of, I would love to post things people are actually going to read and try..

 

Anywho off to the hospital, thanks for the input! Hope you find the relief you deserve....

 

Trix

:bong2:

 

I like the easy recipes best. Too much can go wrong the more steps there are for me, a terrible cook. If I can ruin it, I will...

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  • 3 years later...

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