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HippieJay's Kitchen : "Cookin' With Weed"

Dinner Continued

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Here's More Tasty Dinner Ideas!!!!!

Pot Loaf

1 Onion Diced

1 Green Pepper Diced

Garlic Salt or Chopped Garlic ( to your taste)

1 (16 oz.) can whole peeled tomatoes

1/2 cup chopped grass

2 lbs. ground beef or chicken or turkey

1 egg

4 Italian Style Bread Crumbs

Mix all ingredients and shape into a loaf. Bake for one hour in 350-degree oven. Serves about six. ( Oven Temps Vary So Check After 30 Mins. Cut Into the Middle of the Meatloaf To Make Sure Its Cooked Throughly)

* Helpful Hint* : I Myself Prefer BBQ sauce rather than the Can of Tomatos. I suggest Sweet Baby Ray's Brand BBQ Sauce ( Its The Best There Is )  I also add a splash of Worcestershire Sauce

 

Chili Bean Pot

2 lbs. pinto beans

1 lb. bacon, cut into two-inch sections

2 cups red wine

4 tablespoons chili powder

1/2 clove garlic

1 cup chopped grass

1/2 cup mushrooms

Soak beans overnight in water. In a lagre pot pour boiling water over beans and simmer for at least an hour, adding more water to keep beans covered. Now add all other ingredients and continue to simmer for another three hours. Salt to taste. Serves about ten.

 

Bird Stuffing

5 cups rye bread crumbs

2 tablespoons poultry seasoning

1/2 cup each of raisins and almonds

1/2 cup celery

1/3 cup chopped onions

3 tablespoons melted butter

1/2 cup chopped grass

2 tablespoons red wine

Mix it all together, and then stuff it in

 

Cajun Bud Stuffing

Ingredients:

1 pound Andouille sausage- diced

˝ cup Bud Butter

1 large Texas Yellow sweet onion (Maui is even better)

˝ to 1 cup of chopped celery

2 apples (Granny’s are good so are McIntosh) cored and diced

1 tablespoon chopped fresh sage

1 table spoon chopped fresh thyme

3-4 cups crumbled corn bread (we cheated and made a box of Marie Callender brand kicked up with a tablespoon of Dr. Jay’s Essence)

3-4 cups whole grain bread croutons (we make our own-hey it’s just dry bread)

1 teaspoon salt

1 tablespoon cracked black pepper

2 ˝ cups of chicken broth (we use "Better than Bullion" and it is the bomb)

˝ cups of turkey drippings

Optional:

˝ cup of diced fresh Serrano or Jalapeno chili

 

Bake the corn bread mix following package directions and set aside to cool. We buttered our bake pan with Plugra butter. You could also use Black Out Butter.

Sautee the sausage, drain the fat off and set aside to cool. In the same pan melt the Black Out Butter and gently sauté the onion, celery, salt, and pepper until soft then add the apple and continue to gently cook until the apples pieces are slightly soft.

Bring 3 cups of water to a low boil and add 1 tablespoon of Chicken Better Than Bullion. Add the sage and thyme and cook until dissolved.

Place the corn bread crumbles and whole grain croutons into a large mixing bowl. Add the onions, celery, etc. from the sauté pan. Fold in the browned diced Andouille. Add enough seasoned broth to moisten the stuffing but not too much or it will be mushy.

Bake in an oven preheated to 375 degrees for 30 minutes. Remove from the oven and fold in the turkey juice. Voila!

 

Stir-fry Bud

1 Red Pepper

1 Green Pepper

1 Yellow Pepper

1/2 small onion

2- 4oz butter or cannabutter

1/2 oz fresh herbal seasoning of your choice

Slice the peppers lengthwise into strips about 1/2-3/4 inch wide.

Chop the onion.

Throw everything together in a skillet with the butter and sautee.

Serve over rice.

Wait an hour.

ENJOY!

Hot Red Pepper Ganja Linguine

1 lb. hot red pepper linguine

1 1/2 lb. white mushrooms

2 green peppers, cut up

1/8 lb. fine bud or leaf of ganja

1 1/2 stick butter

1/2 pint of half-and-half cream

4 cloves chopped garlic

1 cup chopped fresh basil (or 2 tsp. dry basil)

Take the ganja and heat it in butter over moderate flame. Cook the butter in a double boiler pot, making sure you heat it for at least 20 minutes, making sure not to burn the butter. Strain out the leaf and set the butter aside. Cook your linguine, but not too long. Pour your butter into another pan and add pepper, garlic and mushrooms, and sauté them a couple of minutes. Then drain the linguine and add to the sauté mixture. Pour in the cream and let it slowly reduce. The cream slowly thickens over a low flame. When it boils off the bottom of the pan, you are ready to eat

* Helpful Hint * : Again If You Have The Pot Butter Prepared Already It's Less Time Consuming!!!!

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