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Edibles

Beer Cheese Soup

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Ingredients:

  • 2 cups quality beer (lighter beer is better than darker)
  • 1/3 cup canna butter
  • 4 cups half and half
  • 6 cups shredded cheddar cheese
  • 3 cups chicken broth
  • 2 tsp. Worcestershire sauce
  • 1 tbsp. Dijon-style mustard
  • 1/3 cup flour
  • 4 carrots (sliced)
  • 2 medium sweet onions or 1 large onion (sliced)
  • 3 celery stalks (chopped)
  • 4 cloves garlic (minced)
  • 1 tsp. hot sauce
  • 1/2 tsp. white pepper
  • 1/4 tsp. sea salt

Directions:

Get out a large saucepan and place it over medium heat. Also get out another large pot and place the butter in it, heating over medium heat as well. Add the onion, carrots, garlic and celery. Then mix in the hot sauce, salt, white pepper, chicken broth and beer. Simmer about 9 or 10 minutes, subsequently removing from the heat. Stir the flour into the large pot with the butter in it, mixing well with a whisk. Cook until the flour/butter mixture just starts to turn to a light golden-brown. Now add the half and half to this mixture, adding it just a little at a time and stirring after each addition. After the milk has been added and you have constantly kept stirring, remove from the heat and stir in the cheddar cheese. Cover and place this pot over very low heat, just enough to keep warm for another 10 or 12 minutes. Now stir the first mixture with the beer in it, into the mixture with the cheese over the low heat. Now add the mustard, Worcestershire sauce and bring to a simmer for 8 to 10 minutes. Serve with in bowls with a side of dipping bread.

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Edibles

Cannabis Cinnamon Bread

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Ingredients:

  • 2 cup flour
  • 4 tbsp (half stick) canna butter
  • 1 cup can sugar
  • 1/4 cup vegetable oil
  • 3/4 cup butter milk
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1.5 tsp. ground cinnamon
  • 1 tsp. table salt
  • 2 eggs, beaten
  • 2 tsp. vanilla extract
  • 2 tbsp. cane sugar (separate from other cane sugar)
  • 1 tsp. ground cinnamon (also separate from other cinnamon)

Directions:

First, preheat the oven on bake to 350 degrees Fahrenheit and grease a 9 x 5-inch bread pan (size of a loaf of banana bread). Next, combine the flour, cup of cane sugar, 1.5 tsp cinnamon, baking powder, salt, baking soda, oil, buttermilk, vanilla and eggs in a large mixing bowl. Mix for 3 to 5 minutes and subsequently pour into the greased or buttered pan. Next combine the remaining 2 tbsp. cane sugar, tsp. of cinnamon and canna butter until the consistency is crumbly and fairly dry. Sprinkle over the top of the batter in the bread pan, place in over for 48 to 52 minutes, serve and enjoy.

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Edibles

Cannabis Corn Syrup

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Ingredients:

  • 1 bottle corn syrup
  • 1 – 2 oz. cannabis buds/trimmings

Directions:

Place medium pot over medium-low heat on the burner. Place the whole bottle of corn syrup in the pot, allowing it to heat up for 2 to 3 minutes. Now place ground up cannabis in the pot, stirring them thoroughly. Allow to continue heating for an additional 5 minutes, stirring constantly. Turn heat down to low and continue cooking, covered, for an additional 4 hours, stirring occasionally. Remove from heat and use a fork to strain out chunks of cannabis. It will be very hard to strain this mixture through a conventional strainer. Some bits of cannabis chunks left in the syrup will be fine. Store in mason jars in refrigerator until ready to use.

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Edibles

Cannabis Gumbo

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Ingredients:

  • 1/2 pound of sliced smoked sausage
  • 4 cups cooked and chopped chicken
  • 3 tbsp. POTENT cannabis olive oil
  • 5 tbsp. flour
  • 2 cups chicken broth
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 chopped red bell pepper
  • 2 minced cloves of garlic
  • 3 diced tomatoes
  • 2 tsp. cajun seasoning
  • Hot white rice (no specified amount, since gumbo is served over rice)

Directions:

First, cook the sausage in a Dutch oven on high heat. Once cooked, remove the sausage and drain on paper towels. Turn heat down to medium and add 3 tbsp. cannabis olive oil, while whisking in the flour. Continue whisking continuously for an additional 3 to 5 minutes. Now add the onion, garlic, celery and bell pepper to the Dutch oven. Cook for 5 minutes, stirring constantly. Next, mix in the chicken broth, tomatoes and cajun seasoning. Bring this to a boil, reduce heat to low and simmer for another 5 minutes. Now add the chicken and sausage, cook for 5 minutes and serve over rice.

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