Cannabis Cuisine

By The Pot-Smoker's Guide to the Galaxy Field Researcher,
Bill Cannabinoid

These are some of my favorite bud recipes.
Hope you enjoy them as much as I have.



Start off by making some bud-butter that can be substituted for wherever a recipe may call for butter.  This does two things, you get even more THC than you would if you made these recipes with normal butter, and you can use it for putting on toast, bread, bagels or whatever.

Making and Preparing

This is very easy to do.  You'll need about an eighth to an ounce per every stick of butter used.  Now get out a sauté pan or something like that and put it on the stove at a medium temperature.  You don't want to boil the butter, just get as hot as you would to sauté.  Put in the butter and buds, and sauté them, stirring a lot for about 15 minutes.  Remember, before you do this, chop up the buds, it doesn't matter if you leave shake in there, just chop it up real good.  When you strain it keep all the buds and that stuff off to the edge of the pan and put the new bud butter in an empty bucket or some container that will hold all the bud-butter.  Use this on whatever you want.  Substitute this bud-butter for any butter that these recipes call for.  It should have a greenish colour from the bud.  You can save the chopped up crap for adding to the weed that a recipe calls for, don't substitute it for this though, most of the THC is in the butter now.  You can repeat this process as many times as you want using the same butter and fresh bud or leaves.  Oh, yeah, if you have some hash oil you can add that to the same butter or just use the hash.  But don't heat it as long or as hot this time if you are using hash oil, just melt the butter and mix in the hash oil.
Another variation of this is to add 8 ounces of vodka while it's cooking.
Then strain it and eat the mash and drink 4 ounces of it.  You need a pound of butter for this and 1/2 to 1 ounce of bud for this method.  But it does carry into the blood stream a lot faster (15 minutes).  However, the down side is, you have to drink this stuff.  : Þ

Chocolate Buds

Hershey's Premium Baking Bar Unsweetened Chocolate- 4 squares
1 cup butter
2 cups sugar
4 eggs
1 cup of flour
1/4 tsp. vanilla extract

Start by putting leaves and bud in a coffee grinder and put the powdered
stuff in a measuring cup until you have about 1/3 cup.  Fill the measuring
cup the rest of the way with flour.  Now heat the oven to 350¤ F.
Melt the chocolate squares in a bowl with the butter and stir until smooth.
Add the sugar.  Add eggs one at a time.  Now add the vanilla extract and stir
in the flour mixture.  Mix it together until smooth.  If you want you can add
chopped nuts, I personally don't like this but if you want to, go ahead. :P
Bake in a 13x9x2 inch pan for about 35-40 minutes.
Makes 3 dozen brownies!  Eat two and wait an hour.  Eat four and fly for 12
Have fun! =)

Stir-fry Bud

1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1/2 small onion
1/8-1 ounce of finely chopped bud

Slice the peppers length wise into strips about 1/2-3/4 inch wide.
Chop the onion.
Throw everything together in a skillet with the butter and sauté.
Serve over rice.
Wait an hour.
It's best to use real butter because herbal seasonings are fat
soluble.  You want the butter to carry the goodies.  Use of a
vegetable-oil-based margarine won't work as well.  If you're cooking
this with friends, take turns standing over the skillet stirring the
veggies and seasonings.  You don't want one person to have *all* the
fun, as the vapours can be quite intense.

Gaspo's "Zauber Cuchlis" (magic brownies)


1/3 cup butter (margarine wont work)
1/3 cup unsweetened chocolate
1/2 cup sugar
4 eggs
1/3 cup flour
1/4 tsp. vanilla extract
1/4 cup dark chocolate


1) over low heat, melt butter in saucepan.

2) once butter is just slightly bubbling, mix in ground up hash
and stir for 5-10 minutes, taking the pan off the heat every
now and then to keep the butter from steaming too much (the
magic actually steams out too i think.

3) melt unsweetened chocolate (reform type) into butter, stirring

4) when all chocolate is melted totally, add vanilla.  If you can
hear the vanilla sink to the bottom and "sizzle", the the mix is hot enough.
so, remove from heat.  if it doesn't sizzle, then your low setting is low
enough. I usually just turn off the heat, but leave the pan on the burner.

5) stir in the sugar little by little (so it won't clump)

6) once all the sugar is mixed in, beat the eggs and mix them in.

7) add the flour (stir in first so it doesn't blow all around), and use an
electric mixer on LOW (its a waste to splash magic all over the kitchen.)
until the whole bit is smooth and no lumps or pockets of flour.

8) break dark chocolate into nickel size chunks, and stir in.

9) pour mix into shallow pan (1 1/2 inches), and pop in medium heat oven for
about 30-40min.  NOTE: I never time the puppies, I just look at 'em and know.
A toothpick will come out with just a little brown colour when they are done.

The longer you cook the hash and butter together, the sooner the
effects seem to come on.  Don't let the butter bubble too much, or you
can taste the hash in the end-product.
Vary the sugar according to the "bitterness" off the hash.  I
can't really explain that, but if you eat raw hash too, you'll know what
I mean.
Vary the flour to get chewy/fluffy brownies.
about 1/2 cup of buttermilk is pretty good too added just before the
sugar, add extra five minutes before adding the eggs.
when you put the dark chocolate in, this is the time to add
other things like chopped walnuts, M&M's, pecans, and so on.
Hash oil will work too, although it if you can smell any
alcohol in the oil, you should heat the alcohol out before mixing
into the butter.

Banana Cake

1/2 cup butter
2 cups sugar
2 eggs
2 bananas (ripe ones)
1/3 cup of milk
1 teaspoon vinegar
2 cups flour
1 teaspoon baking soda
1/8 to 1/2 ounce of bud
1 ounce of leaves

First you need to add about 1/8 to 1/2 half and ounce of bud to the butter.
Melt the butter and add the bud and mix just like it says in the recipe for
bud-butter above.  Note- if you are already substituting bud butter in this,
you may want to use less than suggested, but then, you can be the judge.
Cream butter and sugar.  Add eggs.  Beat it all well.  Mash up the bananas.
Stir them into the bowl.  Mix milk and vinegar in a cup.  Sift the flour and
baking soda in a separate bowl.  Add flour and milk to the butter bowl.  Mix
it all well.  Spread evenly in a greased 9 x 5 inch loaf tin.  Bake it
for 1 hour at 350 F, or until you can stick a toothpick in it without stuff
sticking to the toothpick.  Leave 'til next day to slice and butter. Note- use
bud-butter if you want. Just be careful if you've already use bud-butter in
the recipe, go slow, eat a piece or two and wait an hour. Then go with more.

These next few recipes call for quite a bit of bud.  If something calls for
butter use bud-butter and go slightly less than what the recipe calls for
bud.  Remember, most of these following will require you to actually eat the
bud that is put in the recipe.  Better make sure you put enough flavouring in
because weed can taste pretty awful if you end up eating it raw.  That's just
my opinion though, I don't know, you may like the taste. I don't.

Acapulco Green

3 ripe avocados
1/2 cup chopped onions
2 teaspoons chili powder
3 tablespoons wine vinegar
1/2 cup chopped buds and/or leaves

Mix the vinegar, grass, and chili powder together and let the mixture stand
for one hour.  Then add avocados and onions and mash it all together.  It can
be served with tacos or as a dip.

Spaghetti Sauce

1 can (6 oz.) tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped buds and/or leaves
1 pinch pepper (maybe a pinch or 2 or 6 more)
1 can (6 oz.) water, add it to the tomato paste, use the same can
1/2 clove minced garlic (better go with 2 or 3 for good measure)
1 bay leaf  (hint, bay leaf is psychoactive too, adding more may or may not
effect this.  if you chew a leaf or two it is a mild hallucinogen)
1 pinch thyme
1/2 teaspoon salt

Mix  in large pot, cover and simmer with frequent stirring for two hours.
Serve over spaghetti.

Meat Balls

1 lb. hamburger
1/4 cup chopped onions
1 can cream of mushroom soup (optional, you can use any cream of x soup)
1/4 cup bread crumbs
3 tablespoons grass, can use more if you want
3 tablespoons India relish (optional I think)

Mix it all up and shape into meat balls.  Brown in frying pan and drain.
Place in a casserole with soup and 1/2 cup water, cover and cook over low
heat (~350 F) for about 30 minutes. Feeds about four people.

Weed Loaf

1 packet onion soup mix
1 (16 oz.) can whole peeled tomatoes
1/2 cup chopped buds and/or leaves
2 lbs. ground beef or chicken or turkey
1 egg
4 slices bread, crumbled

Put in a bread pan or shape into a loaf on a cookie sheet.  Set oven for
400 F.  Cook for 1 hour.  Serves about six people.

Bird Stuffing

5 cups rye bread crumbs
2 tablespoons poultry seasoning
1/2 cup each of raisins and almonds (optional, I think it would taste like
1/2 cup celery
1/3 cup chopped onions
3 tablespoons melted butter
1/2 cup chopped buds and/or leaves
2 tablespoons red wine

Mix it all together, and then stuff it in the carcass of a bird you've shot,
and cook.  Or you can just put in the oven for about 400-450 F for 30
minutes, give or take depending on how your oven works and how you well you
want it done.  A much easier variation is to simply get a box of stove-top
stuffing and make it like it says and add the bud.

Pork and Beans and Pot

1 large can (1 lb. 13 oz.) pork and beans
1/2 cup bud and or leaves
4 slices bacon (more or less, depends how much bacon you like in it)
1/2 cup light molasses
1/2 teaspoon hickory salt
3 pineapple rings (optional)

Mix together in a casserole, cover top with pineapple and bacon, bake at
350 degrees for about 45 minutes. Serves about six.

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 buds and/or leaves
1/2 cup mushrooms (optional)

Soak beans overnight in water.  In a large 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.

Pot Soup

1 can condensed beef broth
3 tablespoons of good bud
3 tablespoons lemon juice
1/2 can water
3 tablespoons chopped watercress

Combine all ingredients in a saucepan and bring to a boil over medium heat.
Place in a refrigerator for two to three hours, reheat, and serve.

Pot Brownies

1/2 cup flour
3 tablespoons shortening
2 tablespoons honey
1 egg (beaten)
1 tablespoon water
1/2 cup bud and/or leaves
pinch of salt
1/4 teaspoon baking powder
1/2 cup sugar
2 tablespoons corn syrup
1 square melted chocolate
1 teaspoon vanilla
1/2 cup chopped nuts (optional)

Sift flour, baking powder, and salt together.  Mix shortening, sugar, honey,
syrup, and egg. Then blend in chocolate and other ingredients, and mix well.
Spread in an 8-inch pan and bake for 20 minutes at 350 degrees.

Banana Bread

1/2 cup shortening
2 eggs
1 teaspoon lemon juice
3 teaspoons baking powder
1 cup sugar
1 cup mashed bananas
2 cups sifted flour
1/2 cup chopped bud and/or grass
1/2 teaspoon salt
1 cup chopped nuts (optional)

Mix the shortening and sugar, beat eggs, and add to mixture.  Separately mix
bananas with lemon juice and add to the first mixture.  Sift flour, salt, and
baking powder together, then mix all ingredients together. Bake for 1 1/4
hours at 375 degrees.

Sesame Seed Cookies

3 oz. ground roast sesame seeds
3 tablespoons ground almonds
1/4 teaspoon nutmeg
1/4 cup honey
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 oz. bud and/or leaves

Toast the weed until slightly brown and then crush it in a mortar. Mix
crushed weed with all other ingredients, in a skillet. Place skillet over low
flame and add 1 tablespoon of salt butter.  Allow it to cook.  When cool,
roll mixture into little balls and dip them into the sesame seeds.


1/4 ounce cleaned tops (buds)
1 cup chopped dates
1/2 cup raisins or currants
1/2 cup ground walnuts
1 teaspoon ground nutmeg
1 teaspoon anise seed
1 teaspoon ginger
1/2 cup honey
2 tablespoons melted butter
1/2 cup water

Ok, majoon is a potent jam which may be spread on crackers, used as a pastry
filling or eaten by the fingerful.
Toast bud in a dry skillet over low heat until golden brown.  Be careful not
to scorch it.  Pulverize toasted bud with dates, raisins or currants, ground
walnuts, nutmeg, anise seed, and ginger.  Add honey.  Cook the mixture with
1/2 cup water (more if needed) until the stuff is softened and you can blend
it together.  While hot, add butter and stir for 5 minutes.  Seal in a jar
and keep under refrigeration.

Hot Redneck Red Pepper Ganja Linguine

1 lb. hot red pepper linguine
1 1/2 lb. white mushrooms
2 green peppers, cut up
2 oz. 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)

Put weed in melted butter and keep heating for 20 minutes.  Strain out butter
and put the weed aside.  Cook the linguine but not too long.  Pour butter into
another pan and add pepper, garlic and mushrooms.  Sauté for a few minutes.
Strain the linguine and add it to the sauté mixture.  Pour in cream and let
it slowly reduce.  The cream slowly thickens over a low flame.  When it boils
off the bottom of the pan it's ready to eat.

Christmas Jailhouse Shrimp With Puna Butter and Wedge Fries

1 1/2 cups shrimp
1 cup white vinegar
1 cup vegetable oil
1 cup fresh basil (finely chopped)
1/3 oz. fine ganja leaves
1 stick of butter (don't use margarine)
2 tsp. thyme
2 tsp. oregano
3 large baking potatoes
1 cup flour
1 tsp. cayenne pepper
2 tsp. paprika
1 yellow onion (finely chopped)
3 cloves of garlic (finely chopped)
4 tsp. olive oil

Leave shrimp in shells and marinate for two hours in white vinegar, basil,
thyme, and oregano.  Make some bud butter with what you have here.  Quarter
the potatoes into thick wedges.  Put flour, pepper, and paprika into a paper
bag.  Wet the potato wedges and put them in the bag and toss 'em around in
there for a while until they're coated.  Fry the potatoes until golden brown
and set aside.  Put onion and garlic into olive oil and sauté shrimp until
they're tender.  Dip the shrimp in your puna butter and eat!!!

Chef Ra's Summer Toasties

1 loaf whole-wheat bread
1 cup sliced avocado
1 lb farmer's cheese (a white, mild cheese)
2 tsp. ground hemp seed
1 tsp. basil
1/4 oz finely chopped bud
1 stick butter

Make some bud butter.  For the toastie place  slices of cheese, then avocado,
on a piece of bread.  Sprinkle with hemp seeds and basil. For extra variety,
add tomato slices and sprouts or sun-dried tomatoes, and garlic.  Top with
another slice of bread.  Then drop a tablespoon of bud butter into a frying
pan and grill the toastie on both sides, using low heat.  Grill with as much
butter as you can without burning the bread, covering the pan to melt the
cheese.  Get TOASTED, baby!

Well, so far that's it for now.  There is more to come, these are just recipes that I've collected and improvised on.  But as soon as I find more,
there will be another addition to this file.  I'll also be experimenting with my own recipes and add them soon.  If you have any recipes that aren't on
here, please send them to me at put Bill Cannabinoid or recipes or something to that extent in the subject so that
I know to check it out right away.
Hope you enjoyed these as much as I did making them.  I encourage you to improvise on these and see what you get.  Send me your recipes.
Oh, yeah, this is purely for entertainment purposes only.  Heh, but I can't stop you form using this stuff in an illegal manner.
Until next time -- Revise, Legalize, and Improvise!!!
Have fun!!!